How I Plan to Gain 10 Pounds...or Brownies with Peppermint Cream Cheese Frosting

After indulging in a yummy little treat at a certain coffee place recently, I decided that I could make it for cheaper at home.  (Which is just fabulous because I really need to gain an extra 10 pounds...not.)  Anyhoo, I thought other people might want to share in the yumminess so here it is...

Brownies with Peppermint Cream Cheese Frosting

Brownies

Whatever your favorite boxed mix is or if you are talented enough to make them at home that works too.

Peppermint Cream Cheese Frosting

4 oz Cream Cheese, softened
1/4 cup butter, softened
1 tsp Peppermint extract
2-2 1/4 cups Powdered sugar

Using an electric mixer, cream the cream cheese and butter together.  Mix in the peppermint extract.  Slowly add in the powdered sugar a little at a time.  You absolutely must stick your finger in and taste it along the way until you get the consistency and flavor you desire.

After the brownies have cooled, spread the frosting on them.  Sprinkle with some of those cute peppermint cake sprinkles.  Enjoy!

**This recipe for the frosting made more than enough for my 8x8 pan of brownies.  It would probably be enough for a 13x9 pan as well, but if you like lots of frosting then double the recipe.

***I would have included pictures but we kinda ate them all already.  Sorry.

Crock Pot Love

I know I've been out of the loop for a while.  So, I will take a moment to remind you all of something very important about me.

I. Love. My. CrockPot.

Yep, it's probably a sickness.  If I even think I can, I make it in the CrockPot.  I've had some not-so-successful meals.  But I've had lots of really awesome stuff too.  (Plus, I'm still working on those other recipes.)  Anyways, here is my most recent triumph...

Spectacular Spaghetti Sauce

2 lb ground meat (I prefer 1 lb ground beef and 1 lb Italian sausage but use whatever makes you happy)
Large onion, chopped
3-4 garlic cloves, minced
2 cans diced tomatoes
2 (15oz) cans tomato sauce
1 can tomato paste
1 tbsp. dried basil
1 tsp. dried oregano
1 tsp. dried marjoram
1 tbsp. sugar
1/2 tsp. salt
1.2 tsp. pepper
1/2 tsp. red pepper flakes
2 bay leaves

Place meat and chopped onion in a skillet over med-high heat.  Cook until meat is browned.  Mix meat and remaining ingredients in CrockPot.  Cook on low for 8-9 hours. 

This sauce is freakin' amazing.  Plus, as you can see, it makes a lot.  This actually is enough for three meals in our family.  While we are eating, I portion the remaining sauce into freezer containers and let it cool.  When the sauce is cooled, place it in the freezer to enjoy later.

Fast, Warm Breakfast

My kiddos aren't exactly patient.  I am not exactly one of those people who enjoy getting up at the butt-crack of dawn to make a hot breakfast.  I do, however, like to send my kiddos off to school with a warm breakfast.  I feel totally guilty if they eat cold cereal for too many mornings in a row.

Earlier this week, I came across the idea of scrambled eggs in the microwave.  Hubby thought it sounded gross.  But, quite frankly, I think hot dogs sound gross but that doesn't stop the kids from eating those.  So, we have been trying the microwaved scrambled eggs this week.  Both boys said they were pretty yummy.  Baby Girl ate them without spitting them out which in my book means success.

So, here's the method...crack two eggs into a microwave-safe bowl.  Scramble them up and add any seasonings you like.  (My kiddos are fans of seasoned salt in their eggs.)  Then microwave for 35-45 seconds.  (This takes a little trial-and-error to find out what works best with your particular microwave.)  Give the eggs a stir and microwave for another 35-45 seconds.  Remove from microwave and give them a stir.  If you like cheese on your eggs, add it at this point.  Cool for a minute and eat.

Mini Meatloaves

I make some awesome meatloaf.  I'm also very modest.  When I first started learning to cook, early in my marriage, I hated making meatloaf because it takes forever to cook.  The answer to my meatloaf dilema arrived one day on some cooking show I was watching.  Make them mini.  I started making my meatloaf in a muffin pan.  This cut the cooking time down to 20-30 minutes.  Since then, however, I have struggled with what to call them.  Obviously, they aren't technically a loaf.  And, meat muffins sounds odd and disturbing to me.  For now, I've settled on mini meatloaves.  Anyhoo, here is the recipe...

1 lb. ground beef
1 egg
1/2 pkg Chicken flavored stuffing mix
1/3 cup barbeque sauce

Preheat oven to 375 degrees.  In a medium mixing bowl, mix all ingredients.  Use your hands.  Spray a muffin tin with cooking spray.  Divide the meat mixture into even amounts in the muffin tin. 

Cook for 20 to 30 minutes.  (The ones in the picture about took about 30 minutes because they are a little thicker.  Usually I stretch this recipe into 10, and those cook for about 20 minutes.)

I usually make some oven roasted potatoes and green beans to go along with these little morsels of deliciousness.  Also, keep in mind that you can totally personalize this recipe.  I've used ground bison.  I've used lots of different flavors of barbeque sauce.  I haven't ever tried any other stuffing flavors.  If you give that a whirl, let me know how it turns out.  Also, you could sprinkle some cheese on top of these.  This recipe is also super easy to double.  See, there are a million different ways to make this recipe your own.  Enjoy it!

Mexican Hot Chocolate Cupcakes

As I've mentioned before, we are coming up on a move.  The lovely part of moving is that I have to empty out my cabinets.  Sometimes, the movers will pack some food items, but I really don't like to for a few reasons.  Moving is a good excuse to use up everything and start with new stuff.  I also don't like the idea that our stuff will be in storage for an unknown amount of time and any number of multi-legged critters could be attracted to our boxes if they have food in them.  Anyways, in my attempts to get rid of everything, I start making random things with whatever I have.  The other day, I decided to try some Mexican Hot Chocolate cupcakes.  I'd seen recipes for them before, so I googled it and went from there.  Here's what I came up with:

Cupcakes

2 cups granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup boiling water

Preheat oven to 350 degrees and line your pans for 24 cupcakes.  In large bowl, beat together sugar, eggs, milk, oil and vanilla until blended.  In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.  Gradually add the flour mixture to the sugar mixture and beat until it starts to come together.  Then add the boiling water very slowly.  Mix until smooth.  (The mixture will be thin, so don't freak out)  Scoop into pans (do not, I repeat, do not fill the cups more than 3/4 full).  Bake 15-18 minutes or until a toothpick inserted near the middle comes out clean.  Cool on a wire rack until cupcakes are cool.  Then frost...

Frosting

**I didn't have much powdered sugar, so this recipe doesn't make much...it's just enough to put a fairly thin layer on 24 cupcakes.  If you like mounds of frosting on your cupcakes, just double this and you should be fine.

1 stick butter at room temp.
1 tbsp milk
1/2 tbsp vanilla
1 1/2 cups powdered sugar
3/4 teaspoon ground cinnamon

Beat butter until creamy.  Stir milk and vanilla together in a measuring cup.  In a bowl, whisk together powdered sugar and cinnamon.  Starting and ending with the powdered sugar mixture, alternatively beat the powdered sugar and milk mixtures into the butter.

Baked Potato Soup

I made some fabulous baked potato soup the other night from some potatoes that we really needed to use.  My grandma taught me to make potato soup before she passed away.  Since then I've taken that basic recipe and put my own spin on it.  I think this recipe is finally "it".  It turned out with a fabulous consistency and flavor.  Plus, it was even better the next day.  I baked the potatoes and then immediately used them, but this would also be a great use for left over baked potatoes.  I left the skins on the potatoes but you could remove them if that's what you like.  Also, if you want it a little thinner just add a little more milk.  And of course, if you like more or less onion or bacon, adjust to your tastes.  Always remember that many recipes are just a jumping off point.  You shouldn't be afraid to put your own print on them.

5-6 small to medium baked potatoes, cubed
1/2 cup butter
1/2 cup flour
5 cups milk
2 green onions
6 slices bacon, crumbled
8 oz sour cream
1 cup shredded cheese
salt and pepper (to taste)

Melt butter in a pot over medium heat.  Stir in flour until mixture is smooth.  Gradually add milk and stir until until well mixed and starts to thicken.  Add potatoes and bring to a boil.  Reduce heat and simmer for 5-10 minutes.  Add onions, bacon, sour cream, cheese, salt and pepper.  Soup is ready to eat when cheese is melted. 

Enjoy and stay warm!

More Yumminess From the Crock Pot

I'm on a recipe roll today.  This morning I got tired of looking at some rice in my cabinet, so I threw it in the crock pot with a few other ingredients.  And like magic, it turned into a yummy rice pudding!!

1 cup rice*
4 cups milk
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom**
1/8 tsp salt
non-stick cooking spray

Spray the inside of your crock pot.  Place all ingredients in the crock pot and give them a stir.  Cook on high for 2 1/2 hours.  Stir and eat.  (Don't burn your tongue!  Also good at room temp or cold.)

*I used some jasmine rice we'd had in the cabinet for a while.  I think any white rice would work well as long as it's not the quick-cooking kind.
**If you don't have cardamom, no worries.  Don't rush out and buy it, unless you plan to use it in other stuff because it's a little pricey.  Just throw in another 1/2 tsp ground cinnamon in its place.
***I would not throw this in the crock pot if you aren't going to be home to watch it.  You'll need to keep an eye on it.  Mine was done right at 2 1/2 hours, but depending on your crock pot it could take up to 3 hours on high.

This got two thumbs up from both boys, a yum-yum-yum from baby girl and a "pretty good" from the hubby.  Hope you like it!

OMG Brownies

I love brownies.  I love marshmellows.  I love chocolate frosting.  So, duh, I put them all together and made the most awesome brownies EVER.  I call them OMG Brownies.  OMG because they are as simple as they are delicious.  Here's the directions and some pictures...

Ingredients

1 box brownie mix (for a 13x9 pan)
mini marshmellows
14 oz can sweetened condensed milk
1 cup chocolate chips
1 tsp vanilla

Directions

Mix and bake brownies according to directions on box.  About 5 minutes before the brownies are done, make a layer of marshmellows on top. 

While waiting on the brownies, mix the condensed milk and chocolate chips in a small saucepan over low heat.  Stir just until the chips melt.  Don't let this mixture bubble.  Add vanilla to the mixture.

Pull the brownies out when they look like this:

 

And pour the frosting over them while still warm.

 

 

Let all this yummy deliciousness cool for a little bit then dig in.  These brownies are ooey and gooey and just about the best thing ever.  In fact, when I made them last night, hubby's only complaint was that we didn't have any ice cream to go with them.  (He thinks ice cream goes with everything.)

My Best Crock Pot Recipes

This is another fab installment of "You Asked, I'm Telling" (yes, I named it). One of my fabulous readers, who also has her own fabulous blog and a deep love for the Colts, asked me about the best thing I've made in my crock pot. It's taken me a couple of days to put this one together because there is some debate as to the answer to this question. So, I decided to share a "Best of"! Excited?! I am...

This first recipe is the one that I feel I have perfected. It is for pot roast. Hubby says it's the best. I've even made it for the MIL and she was impressed.

3 lb. boneless roast (I tend to go with whatever is on sale)
1 1/2 tsp House Seasoning*
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 1/2 tsp beef bouillon granules**
2 tsp minced garlic***
1 can cream of mushroom soup
1/2 cup chicken stock****
1/2 pound baby carrots
3 medium potatoes, peeled and cubed

Heat oil in a skillet. Sprinkle the roast with the seasoning. Put carrots and potatoes in crock pot. Place roast in the skillet and brown on all sides, then put roast in the crock pot on top of the carrots and potatoes. (You might need to nestle the roast down so some of the carrots and potatoes come up around the roast, so the roast won't be too close to the lid) On top of the roast, layer onion, bay leaves, bouillon granules, garlic and soup. Add chicken stock and enough water to cover ingredients. Cook on low for 8-10 hours or high for 4-5 hours.

*I use Paula Deen's recipe for House Seasoning. It is fabulous for this recipe and on lots of other things. Mix 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder. Mix well and store. If you don't want to commit to making this much, just sprinkle your roast with salt, pepper and garlic powder.
**You could also use 3-4 beef bouillon cubes, crushed.
***Fresh garlic gloves work here too. Just use 1 clove per 1 tsp.
****I don't keep stock. Instead, I just keep bouillon granules and mix stock as I need it.

Next up is my best quick crock pot recipe. This meatball and veggie stew takes about 5 minutes to throw together. (I just linked back to it, because...well, because I'm too lazy to type it out again)

Finally, oldest kiddo declared this next recipe to be the best ever. It's a new one that came out of the Crock Pot Recipe Card Collection that my sis got me for Christmas. It's for Asian Beef Stew.

2 onions, thinly sliced
1 1/2 lb round steak, sliced thin
2 ribs celery, sliced
1/2 pound baby carrots
1 cup sliced mushrooms
1 cup orange juice
1 cup beef broth
1/3 cup hoisin sauce
2 tbsp cornstarch
1 1/2 tsp curry powder
1 cup frozen peas

Place onions, beef, celery, carrots and mushrooms in crock pot. In a small bowl, combine orange juice, broth, hoisin sauce, cornstarch and curry powder. Pour over ingredients in crock pot and put the lid on. Cook for 5 hours on high. Stir in peas and cook for 20 minutes longer. I like to serve it over rice, but you could probably put it over noodles as well. Or just skip the rice and noodles and dig right in :)

I don't have pictures to share right now, but hopefully in the future I can add some. Of course, the hubby and kids tend to inhale their food so I have to be quick with the picture taking thing.

Just Don't Burn It

As promised earlier this morning, I am posting a new crock pot recipe. This one is for apricot chicken. The kiddos liked it. The hubby is a nerd who ate two sandwiches 30 minutes before dinner and wasn't hungry. So, his opinion doesn't count on this one. One word of advice before I pass this one along: The sauce will burn if you cook this too long. Trust me. I might or might not have burned the first attempt at this recipe.

Apricot Chicken

1/2 jar Apricot Preserves (it was an 11 oz jar)
1/2 bottle Russian Dressing (it was a 16 oz bottle)
1 packet onion soup mix
1 1/2 pounds chicken breasts, cut into thirds or quarters depending on the size

Mix the preserves, dressing and soup mix in the crock pot. Add the chicken and stir to coat. Cook on high for 3 1/2 hours or low for around 6 hours.

I served it over rice.

Beef Stew Recipe

It hit me last night that, as much time as I have spent talking about my crock pot, I've never shared my recipe for Beef Stew. I make tons of things in my crock pot (as you can tell by previous posts) but this is probably the one recipe I make the most. The kiddos love it, as does the hubby. It is super simple, and it is so basic that it is easy to tinker with if you are out of something or if you just want something a little different.

Beef Stew

2 tbsp flour
2 tsp seasoning**
1 lb beef stew meat
2 tbsp cooking oil
1 medium onion
3 cups cubed potatoes
2 (10 oz) pkg frozen mixed vegetables
2 (11.5 oz) cans vegetable juice
1 tbsp Worcestershire sauce
1 1/2 tsp beef bouillon granules
1 tsp dried oregano
1/2 tsp dried marjoram
1 bay leaf

Place flour and seasoning in large plastic Ziploc bag. Add stew meat and shake to coat. Heat cooking oil over med-high heat. Add meat and brown (don't cook all the way through, just want to brown it). Place in crock pot. Layer onion, potatoes and vegetables on top of meat. In a bowl, mix remaining ingredients. Pour over layers in crock pot. Cook on low for 8-10 hours or 5-6 hours on high.

**The seasoning I use for this, my roast and so many other things is Paula Deen's House Seasoning. The recipe is easily found in her cookbooks and online. But since I'm nice, I'll share it with you here. In an airtight container, mix together 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder. This awesome stuff can be stored in your airtight container for up to 6 months and used on pretty much anything.

Enjoy the stew!

Midterm Sucks

This past week has been draining. Midterm just sucks the life out of you. I wrote two papers and took two midterms this week. (I didn't sleep much.) Anyways, enough with my excuses. In order to make up for my extended absence this week, I am finally giving you that recipe that I promised here and here.

Creamy Mexican Chicken and Rice in the Crock Pot

3-4 chicken breasts (about 1 1/2 pounds), cut in half or thirds (depending on the size)
1 can rotele
2 cans cream of chicken soup
1 can cream of celery soup
1 cup Minute rice

Place the chicken pieces in a gallon size bag and add the rotele. Marinate in the fridge overnight. (You can skip this, but you will lose out on a little flavor.)

Add the soups and rice to the crock pot. Then add the chicken and rotele. Give it a quick stir to cover the chicken and stir in the rotele. Cook on low for 5-6 hours.

Yep, it's that simple! Hope you and your family enjoy it!

Crock Pot Lovin'

My crock pot is the most amazing thing in my kitchen! Well, unless I'm standing in there! I love love love being able to throw some random stuff in there and coming home to the aroma of dinner ready to serve. Yesterday, I tried out a new recipe (with some of my own additions, of course, because you know I can never leave well enough alone). Middle kiddo "loooooved" it. Oldest kiddo only likes very plain slabs of meat on his plate, so he was like whatever. Hubby ate a good serving. Baby didn't have any because, well, she doesn't know how to chew yet. Anyhoo, here's the recipe. Try it out!

1 1/2 pounds chicken drumsticks
2 cups ketchup
1 liter Coke
1 tsp minced garlic (or the equivalent of whatever form of garlic you prefer)
salt and pepper

Place the chicken in the crock pot. Salt and pepper the chicken to your preferred taste. Add the garlic. Then pour the ketchup and Coke on top. Put the lid on and cook for 8+ hours on low.

I served it with green beans and rice. (I had planned to serve mashed potatoes but hubby had to go help someone with their car and the kiddos won't eat mashed potatoes when he gone, so I took the path of least resistence and served what I knew they'd eat.)

**I still have another chicken in the crock pot recipe to share that I mentioned last week, but I'm still working on fine tuning it. I will pass it along when I get it just right. Be patient!!

Smells Like Olive Garden

A few years back, the Express Lane Meals cookbook by Rachael Ray was published. At the time, I was a total 30-Minute Meals junkie so I went right out and bought it. In the book, I found the most yummy smelling recipe ever...and it doesn't taste half bad either! The hubby loves this with some pork chops or grilled chicken. I think it was meant to be a main dish, but there is no where near enough meat in it to be a main dish in our house. Anyhoo...it makes the house smell like Olive Garden and I feel like an honest to goodness gourmet chef whenever I whip this pasta up. Give it a try someday and you'll see...

Here's the recipe, with my own modifications...for the original, check out Rachael's cookbook...

******************
Drunken Tuscan Pasta (come on, you HAVE to try something with a title like that!)

1 bottle (or whatever you have left over) red wine...one that you like
salt
1 pound spaghetti
3 tbsp extra-virgin olive oil
3 slices bacon, chopped
3 portobello mushroom caps, thinly sliced
1 to 1 1/2 tsp dried rosemary
4 garlic cloves, minced
red pepper flakes
4-5 cups spinach (I use baby spinach to avoid chopping, I'm lazy)
black pepper
1/4 tsp ground nutmeg
Parm. Cheese

Pour wine into large pot, then add enough water to bring liquid up to where you normally would to cook pasta. Bring to a boil. When it boils, add salt and pasta. (FYI: You will need to ladle out a little of the cooking liquid for the sauce before draining the pasta.)

Heat large nonstick skillet over medium heat, then add 2 tbsp olive oil. Add the chopped bacon and brown. Then transfer bacon to a paper towel-lined plate. Add mushroom to the skillet, season with rosemary and cook 6-8 minutes until they are deeply golden. Push mushrooms to sides of skillet and add remaining olive oil to center of skillet. Add garlic and red pepper flakes, cook for a minute or so, then toss together with mushrooms. Add spinach to pan and season with salt, pepper and nutmeg. When spinach has wilted, add a couple ladles of pasta cooking liquid to the pan and cook for a minute to reduce.

Drain pasta and add to skillet. Add bacon and cheese to the pan. Toss pasta and allow to absorb the remaining liquid.

*******************

Blondies

Recently, I was at Starbucks and drooled over some blondies that I shouldn't eat because I'm still in the process of losing baby weight. Ever since then, I have been dreaming of blondies (blondies, not blondes, weirdos...) I finally got around to making some last night. My hubby, who prides himself on having more cooking/baking knowledge than me, had never had one and didn't have a clue as to what blondies were. Tragic! However, we have corrected that with this fab recipe:

1 stick butter (1/2 cup), melted
1 cup dark brown sugar, tightly packed
1 egg, slightly beaten
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
Pinch of salt (honestly, I have a measuring spoon for a "pinch"...if you don't have one, a "pinch" is less than 1/8 tsp.)
1 cup all-purpose flour
Chocolate chips (or butterscotch chips, or chocolate covered candies, or whatever strikes your fancy)

Preheat the oven to 350 degrees. Grease an 8x8 baking pan. (I like to line mine with foil, then grease the foil, so the whole confection comes out much more smoothly)

Stir together the butter and sugar in a medium bowl.

Next, stir in the egg and vanilla. Then add the baking powder, baking soda, flour and salt. Stir it all together. Add in the chocolate chips or whatever your little heart desires (I like about 1/2 cup, but use whatever you prefer).

Pour into the pan, spread evenly around, and bake for 20-25 minutes or until a toothpick comes out clean. Cool slightly, cut and serve (or hide in a corner and devour by yourself...but do not blame me when you gain 50 pounds, I told you to share!).

More Pie!!

Who doesn't love pie?! I love making pies in the summer because they don't require me to make pie crusts (an activity at which I suck) and they don't require me to turn on the oven. Plus, lately they have become a fabulous use for the five bricks of cream cheese sitting in my fridge reminding me that the hubby really is never going to get around to that cheesecake he promised me....anyhoo, here is a great recipe that I found in the last issue of the Kraft food & family magazine. The original recipe can be found here, but I made a few modifications to mine and it turned out well.

Peanut Butter Swirl Pie

8 oz cream cheese, softened
1/2 cup sugar
1/3 cup creamy peanut butter
2 cups Cool Whip
1 Oreo pie crust
1/3 cup chocolate syrup

Beat cream cheese, sugar and peanut butter in a large bowl until blended. Gently stir in Cool Whip. Spoon into the crust and drizzle chocolate syrup on top. Swirl with a knife. Refrigerate for 4 hours. (Or hurry it along in the freezer if--like me--you just can't wait 4 hours for the deliciousness!)

Pie!

As I mentioned in last week's RTT, I love summer pies! To me, a summer pie is one that has light, fluffy ingredients and is cool and refreshing. I've had pies on the mind. I have a couple of recipes that I love. They are super easy to make. So, I figured if I was going to be talking about pie, I should probably share a recipe.

Easy Margarita Pie
(got this a few years ago from the Jello display at the store)

2/3 cup boiling water
1 pkg (4 serving size) Margarita Flavor Jello
Ice
1/2 cup cold water
8 0z tub Cool Whip
1 Graham Cracker Crust

Stir boiling water into dry Jello mix in a large bowl until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to Jello and stir until slightly thickened. Add cool whip. Stir with whisk until well-blended. Refrigerate 15-20 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate at leasta 4 hours before serving. Store leftovers in the refrigerator.

The great thing about this recipe is that you can use any flavor of Jello you have on hand. It is fantastic and a crowd pleaser on a hot summer day. Enjoy!

How to Make Stuff

Years ago, when we lived in Hawaii, I would often go to the outlet mall for some window shopping and an escape from the kiddos. While there, I would visit the chocolate/candy store. I rarely ever bought anything because they always had samples available and, let's face it, why buy anything when you can get it for free. (Don't judge, we were--still are--poor...) One day, though, the sample was so fabulous that I ended up buying a pound of the stuff. They called it ono bark and it was one of the most fabulous things I'd ever tried. So, I took my over-priced pound of the stuff home and set out to make it myself. After about six months and a dozen attempts (which the hubby and my dad tested without too much complaining), I finally came up with something very close and just as fab as the original. I've made the stuff many times over the years and everyone loves it, so I thought I'd share the recipe. I have to warn you, though, this stuff will ruin any diet :)

Stuff

12 oz. White Chocolate
1/2 cup Peanut Butter
1 1/4 cup Rice Krispies
1 cup Mini Marshmellows
1 cup Dark Chocolate Chips

Melt the white chocolate according to the instructions on the package. Stir in peanut butter and add rice krispies. Let cool. (Needs to be cool enough so that the marshmellows and chocolate chips don't melt when added, but not cool enough that it sets.) Add marshmellows and chocolate chips. Spread into 8x8 pan and let set up. Cut into small squares and serve--especially to those skinny people who always complain about needing to lose a few pounds :)

I'll Have the Chipper Chicken

One of my all-time favorite movies is Father of the Bride. I especially love when they are discussing the menu and George says they are going to have the "chipper chicken." Anyhoo, enough about my extraordinarily odd ability to remember and quote pretty much any line from any movie I've ever seen. (Too bad that talent doesn't translate into a highly paid job...) Chicken really is pretty cheap, though, and you can make sooo many different meals with it. One of our recent favorite chicken meals is Cheesy Chicken and Veggie Mac. I found the basic recipe over on the Kraft website in their 1 bag, 5 meals section (which is fantastic, by the way). The first time I made it I followed the recipe. Once the meal received a stamp of approval from my boys, I made it again and personalized it a little bit. Here's what I came up with:

1 lb. chicken tenders
1/4 cup Italian dressing
1 box mac-n-cheese
1 bag (10 oz.) frozen broccoli, cauliflower & carrots
1/2 tsp. garlic powder

Using your preferred method, cook the chicken. (I usually poach the chicken in a pot of boiling water.) Cut into bite-size pieces and toss with the dressing. You can do this when you are preparing the meal or ahead of time and store in the fridge.

Bring a large pot of water to a boil. Add the macaroni and frozen veggies. While this is cooking, reheat your chicken in a skillet. When the macaroni is done, drain and add the cheese sauce according to the instructions on the box. Add the garlic powder and chicken.

This makes enough for my two little boys and the hubby with just a little leftover, so if you are serving more than 4 people you should probably double the recipe. This is a super easy and quick recipe that only costs less than $5 to make! Can't beat that!

A Family Favorite

Many moons ago, my hubby went on his first training exercise with the Army. It took him to Thailand for about a month and left me alone in a new place (Hawaii, so I didn't complain too much) with a newborn. Needless to say, I was super excited for him to return home. I decided to cook him a special dinner to welcome him home. I remember calling my mom a couple of days before he was set to arrive to get the recipe for an old family favorite. At the time, I was not much of a cook and needed something easy to make. Well, the dinner turned out great (probably the first successful meal I'd ever made him) and to this day it is my fall back meal. Anytime that I am at a loss, I just throw this together and I've yet to receive a complaint out of him. In fact, it's what's for dinner tonight :) So, I thought that since it has been a while since I shared a recipe that I'd share this one. Hope you enjoy it!

Mexican Chicken

1 lb. cooked, cubed chicken
1 bag crushed doritos (any flavor, but we prefer Ranch)
8 oz. shredded cheese (again, any flavor, but I use one of the Mexican blends)
1 can cream of mushroom soup
1 can cream of celery soup
1 can rotele (drain about half the liquid....and you can use any variety, I use regular as the others are too hot for the kiddos)

Preheat oven to 350 degrees. In a 13x9 baking dish, make a thin layer of crushed doritos (maybe 1/4 of the bag). Then spread the cubed chicken evenly over the chips. In a bowl, mix the soups and the rotele. Spread over the chicken. Then spread most of the rest of the doritos evenly over the top (I always save a few to eat, but that's just me...) Cover with the cheese. Bake until heated through and the cheese is melted.

The hubby's favorite part is the crust created by the chips and the cheese :)