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Tuesday, December 30, 2008

Peppermint Pie

I made up my own recipe on this one as my husband and I have been craving a peppermint pie for some time.

I took the idea from the key lime pie I currently have in my blog, and I adapted it.

Peppermint Pie

1 oreo or chocolate pie crust
1 8 oz. cool whip
7 oz. sweetened condensed milk (half of a small 14 oz. can)
1 tsp. pure peppermint extract
red food coloring (optional)
whip cream
peppermint sprinkles/crushed candy canes

Mix coolwhip, sweetened condensed milk, and peppermint extract in a large bowl. Add red food coloring if desired. Pour mixture into pie crust and refrigerate at least 2-3 hours. Top with whip cream and crushed candy canes.

Saturday, December 20, 2008

Simple Ranch Breaded Fish Fillets

My husband and I recently purchased some tilapia fillets that we were planning on having for dinner tonight. I quick ran upstairs to find a breading recipe and stumbled across this one on allrecipes.com

Conveniently I had the Italian bread crumbs AND the dried ranch dressing mix...so this was perfect for us. So good!

My only suggestion would be to watch them carefully in the skillet. It went much faster than the 5 minutes the recipe calls for.

Simple Ranch Breaded Fish Fillets

3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter

Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.


Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.


Wednesday, December 17, 2008

Tortilla Pizza Primavera

I found this recipe stashed away in some files on my computer. We've never tried it until now, and I'm so glad we did! Obviously you can pick your own toppings, we strayed a bit from the recipe, but I'll share exactly what the recipe says and then you can go from there!

Tortilla Pizza Primavera

2 Cruz 10 inch flour tortillas Burrito style (OR) already made pizza crust
olive oil
5 oz. monterey jack cheese
5 oz. cheddar cheese
2 cups cherry tomatoes quartered
1/2 cup fresh chopped basil
1/4 cup sliced green onions
1/4 cup ripe chopped olives
cracked black pepper

1. Heat oven to 400 degrees. Lightly brush tortilla with olive oil.
2. Place on baking sheet and bake for 5 minutes on each side or until crisp and golden brown.
3. Remove from oven and reduce heat to 350 degrees. Top each tortilla with half the tomato, basil, onion, olives, and shredded cheese.
4. Sprinkle with pepper to taste. Bake at 350 degrees for 5 minutes or until cheese melts.

Here's a picture below that uses different toppings...we used more traditional toppings you see below...

Swiss Chicken & Stuffing

I got this recipe idea from "Spiller" over on the nest.com boards, but have changed it up a bit to make it a little bit more my own...

So incredibly good! I'm tellin ya...

P.S. I cut this recipe in half for just the 2 of us, but am putting the full recipe on here.

Swiss Chicken & Stuffing

6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Lightly spray crock-pot with cooking spray. Place chicken breasts in bottom of crock-pot. Top with cheese. Combine soup and milk, stirring well. Spoon soup mixture over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low in crock pot for 4 to 6 hours or until juices run clear.

Sunday, December 14, 2008

Cheesy Vegetable Soup

I got this recipe off of allrecipes.com and thought we'd give it a try this weekend since it's been so cold and we're in for a small winter storm. Nothing helps make a cold winter day more tolerable than a nice bowl of soup!

You can really use any type of vegetable in this (broccoli, cauliflower, etc)

Cheesy Vegetable Soup

1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups water
1 tablespoon minced onion
1/4 tablespoon garlic powder
salt to taste
ground black pepper to taste
32 ounces processed cheese food, cubed

In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.


In a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.