Friday, March 30, 2012

BBQ Chicken Pizza

This was made because I had roasted a chicken the night before and had to use up the leftovers! :)

 First I used one of those store bought pizza crusts... I mixed BBQ sauce and ranch dressing and spread it over the crust..
 topped with chicken...
 Then topped with Monteray Jack cheese and more chicken, I drizzled BBQ sauce on top of the entire thing...
Baked for 10 minutes on 450 degrees, very good!

BBQ Chicken Pizza

1 store bought pizza crust
1/3 Cup of BBQ sauce
3 tbsp of Ranch Dressing
Some chicken slices (cooked obviously)
Enough Monterey Jack cheese to cover the pizza

Bake for 10 minutes on 450 degrees.. enjoy!

Baked Ziti

This was sooo good even our little 8 month old ate it!

 Make the sauce, brown the meat, add in onions, then once brown add in 2 jars of sauce and the italian seasoning ..bring to a simmer.
 boil noodles...
 lay 1/2 the noodles down, lay 1/2 the sauce on top of the noodles..
 lay the cheese on top, I used 10 slices..

 spread the sour cream on top of that..
 add the rest of the noodles..
 the remaining sauce...
 top layer is mozzarella and parmesan cheese...

 Bake at 350 for 30 minutes!

Baked Ziti
Source: adapted from Allrecipes
Makes 10 servings
1 pound dry ziti pasta
1 onion, chopped (make sure onion is finely chopped)
1 pound Italian sausage ( or ground beef...I used ground beef this time)
2 teaspoons minced garlic
2 teaspoons Italian seasonings
2 (26 ounce) jars spaghetti sauce ( I used one Garlic and Onion and one Sausage)
6 ounces provolone cheese, sliced ( 10 rounds)
1 1/2 cups sour cream
8 ounces mozzarella cheese, shredded
grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and sausage (or beef ) over medium heat. Add minced garlic and cook for a minute or so. Add spaghetti sauce and Italian seasonings, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

Sunday, March 18, 2012

Angel Mushroom Chicken (Crock pot)

You will need
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I used these but I think you could skip them and get the same flavor just doubling the button mushrooms)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

 First melt butter down in a sauce pan, then add in seasoning pack, mix well.  Add soup, wine and then add in cream cheese, mix and melt until combine.  Set sauce aside.  Prepare mushrooms, slice them and put on the bottom of the crockpot.  Lay chicken over mushrooms and pour prepared sauce on top.  Cook for 5 hours serve over angel hair pasta or rice.

Thursday, March 15, 2012

Homemade Nutter Butters

 Homemade Nutter Butter Cookies
pinned recipe from
Adapted (and slightly altered) from the Bouchon Bakery’s “Nutter Butters” recipe originally published by The New York Times.
Yield: 24 large cookies
For the cookie dough:
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats
For the filling:
1/2 pound (2 sticks) butter, at room temperature
1 cup creamy peanut butter, preferably Skippy
3 1/3 cups confectioners’ sugar.
For cookie dough: preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add oats, and mix well. (Erin’s Note: Very important! Chill the batter for up to one hour before baking).
Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 – 12 minutes. Remove from oven and set aside to cool and firm up, 10 to 15 minutes. Transfer to a rack to cool completely before filling.
For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.
To assemble cookies, spread a thick layer on underside of a cookie. Sandwich with another cookie. Repeat.

BBQ Pork Chops

For this recipe I took standard pork chops sliced somewhat thin, marinated them in 1 tsp mustard seed, 2 tbsp bbq sauce and bbq seasoning from the spice aisle at store and then I dreaded them in panko bread crumbs and baked them in 400 degree oven for 20 minutes or until brown on top! YUM, served with Asparagus and twice baked mashed potatoes.

Thursday, March 1, 2012

Southwest Stuffed Red Peppers

These were so good, I added my own twist!

 Mix all the ingredients together...
 Stuff peppers..
 top with cheese...

Stuffed Bell Peppers


1 medium onion, chopped
16 oz lean ground turkey or chicken ( I used ground turkey)
4 garlic cloves, minced
1 T chili powder (decrease to 1/2 T if you don't like spicy food)
1 T ground cumin
16 oz jar salsa (any flavor, but make it something you like.)
1 cup cooked rice (I used Mexican Rice from those rice packets found in the store where rice is located)
1 can of black beans rinsed and drained
1 cup shredded low-fat cheddar cheese
sour cream (topping optional)
avocado (topping Optional)


1. Heat oven to 350. Cut three large bell peppers in half and remove seeds.

2. In a large skillet over medium heat, brown turkey with onions. Add minced garlic, chili powder and cumin and stir and cook 1 minute. Stir in salsa and rice.

3. Place cut bell peppers on a cookie sheet and divide turkey mixture evenly among them. Top with cheddar cheese and bake for 17. 

4. Serve with sour cream, avocado and spinach on top. 

Recipe Source: Dr. Oz