Crazy stuff!!!!

I have heard recently that you can take a regular box of cake mix (any flavor) and bake it with a can of SODA (instead of the eggs and oil). The result is a lower fat cake option that doesn't need frosting. I was curious.... so I googled it. Turns out, it's TRUE!!!

Click here for a more detailed description.

CRAZY stuff, eh?

Extreme Fudgy Peanut Butter Brownies

I ran across this recipe on the Duncan Hines site while searching for a jazzy new spin on brownies. Sweet Jesus, I think the search is over!

• 1 box Duncan Hines® Milk Chocolate Brownie Mix
• 2 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 1 cup milk chocolate chips
• 1 1/2 cups powdered sugar
• 3/4 cup peanut butter
• 1/4 cup butter, softened
• 2-4 tablespoons cream
• 1 tub Duncan Hines® Creamy Home-Style Milk Chocolate Frosting

1. Preheat oven to 350°F. Grease 13x9 inch baking pan; set aside.
2. Prepare brownie mix as described on box using eggs, water and oil. Fold in 1 cup of milk chocolate chips. Spread evenly into prepared pan.
3. Bake in center of oven for 25 to 28 minutes or until a toothpick inserted in center comes out almost clean. Place on wire rack.
4. Add peanut butter and butter in a mixing bowl and mix thoroughly until combined and smooth. Note: You will get a much taller filling if you whip this with an electric mixture to incorporate lots of air.
5. Slowly add powdered sugar, mixture will be a bit crumbly.
6. Blend in cream until mixture is fluffy and reaches desired spreading consistency.
7. Spread evenly over warm brownie.
8. Melt Duncan Hines Milk Chocolate Frosting for 30 seconds in the microwave. Stir and put back in for another 10 – 15 second. Pour over peanut butter spread on the brownies. Use a knife to spread the chocolate evenly.
9. Put in refrigerator for an hour to set.
10. Take out and let the brownie sit in room temperature for about 15 minutes before serving.

Heavenly Maple Syrup Muffins

Heavenly Maple Syrup Muffins..... need I say more?????

Ingredients:
1/4 cup margarine
1/2 cup sugar
1 teaspoon salt
1 1/4 cup flour
1/2 cup milk
2 teaspoons baking powder
3/4 cup rolled oats
1/2 cup maple syrup
***GLAZE***
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon maple syrup

Directions:

Preheat oven to 350. Grease muffin pans, or place liners in cups if preferred.

Soften margarine, blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats.

Blend milk and syrup together and pour over dry ingredients, stirring only until just combined. Divide batter evenly among cups. Bake for 20 minutes or until muffins test done.

Mix the butter, powdered sugar and maple syrup. Spread glaze over muffins when they have cooled slightly.

Fresh Skillet Vegetables

Try this along side grilled chicken, steak, or fish. WAY better than a boring baked potato!

1 1/2 teaspoon olive oil
2 large zucchini, cubed
2 large red and/or yellow bell peppers, cubed
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 tablespoon loosely packed fresh basil leaves, chopped
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:

In 12-inch skillet, heat oil over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.

Add basil and black pepper. Reduce heat to low and cook, stirring occasionally, 3 minutes or until vegetables are crisp-tender.

To serve, sprinkle with cheese.

Taste a Rainbow cupcakes

I found this fun and festive recipe on the Family Fun Magazine website. It's a perfect St. Patrick's Day treat..... which is one of MY favorite holidays!!!!

Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.

Ingredients

• White cake mix (we used an 18-1/4-ounce box)
• Food coloring (red, blue, green, and yellow)

• Baking cups
• Whipped cream (optional)

Instructions

1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
   
   

   RAINBOW COLOR	DROPS OF FOOD COLORING
   Purple	9 red and 6 blue drops
   Blue	12 drops
   Green	12 drops
   Yellow	12 drops
   Orange	12 yellow and 4 red drops
   Red	18 drops

   
   
   

2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

under 10 bucks! 3 cheese pasta bake

1 can (10 3/4 ounces) Cream of Mushroom Soup

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained

• Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
• Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

kid friendly snack ideas

found these kid friendly snack tips on the campbell's website. i am always looking for healthier ways to fend off my little guy's appetite. hope you find them useful as well.

Make it easy for your child to make smart snack choices. Try packing these snacks in lunchboxes, and keep a few available for after school snack attacks.

• A simple snack of cheese and crackers, with reduced-fat cheese and whole-grain crackers, is always a hit.
• Popcorn is delicious, crunchy and filling. Pop your own, and skip the butter, or try reduced–fat microwave popcorns.
• Soup is another great snack for after school, and a good way to hear about your children’s day while they sip away.
• Dried fruit is a sweet, high-fiber snack for kids and adults alike. Just be sure to check the nutrition content. Some dried fruits (like banana chips) can be high in calories.
• Snacks like pretzels and Pepperidge Farm^® Goldfish^® crackers are delicious options when kids are craving something crunchy.
• Try spreading some low-fat cream cheese on a tortilla, fill it with fresh veggies and Pace^® salsa, roll it up, and cut it into snack-size pieces.
• Cut up fresh fruit into chunks and set it out with a small bowl of vanilla yogurt for dipping.

Beef Stoganoff

1 tablespoon vegetable oil

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1/2 teaspoon paprika

1/3 cup sour cream or plain yogurt

4 cups whole wheat or regular egg noodles, cooked and drained

Chopped fresh parsley

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
• Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

Chicken Tortilla Bake

1 can (10 3/4 ounces) Tomato Soup

1 cup Chunky Salsa

1/2 cup milk

2 cup cubed cooked chicken

8 corn tortillas (6-inch), cut into 1-inch pieces

1 cup shredded Cheddar cheese (about 4 ounces)

• Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.
• Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted.
• 
  

sweet and tangy chicken

1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  
• Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
• 
  

Peyton Manning would LOVE these.

I found this recipe on everyday food to continue my collection of football friendly recipes. I promise to start with regular "meals" next week. Can you tell I am excited my team is in the SuperBowl????

Makes about 4 1/2 dozen

• 2 pounds (about 60) mini hot dogs
• Cheddar cheese, cut into small pieces, optional
• carmelized onions, optional
• 1 large egg
• All-purpose flour, for work surface
• 1 box (17 1/2 ounces) frozen puff pastry, thawed
• Poppy, sesame, or mustard seeds, optional
• Mustard, for serving
• Ketchup, for serving

Directions

1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
4. Preheat oven to 450 degrees.
5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Super Bowl party food!!

Beer Cheese Triangles with zesty cheese sauce

2cups Original Bisquick® mix
1/2cup shredded Cheddar cheese (2 oz)
1/2cup beer or apple sauce
2tablespoons butter or margarine, melted
1/4cup sesame or poppy seed
1loaf (8 oz) prepared cheese product, cut into cubes
1/4cup salsa
1/4cup refried beans



1.Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
2.Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
3.Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
4.To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.


NOT REALLY A BIG PRE-PLANNER???? No problem, you can skip the freezer step and go directly to the oven for gameday prep! GO COLTS!!!

One-Pan Pasta and Meatballs Recipe

EASIEST pasta dish EVER! Pretty darn tasty too! I always eliminate the olives and sometimes substitute artichoke hearts. My family doesn't eat olives.... you can sub in almost anything. Happy Humpday!!!!


1cup water
1jar (25.5 oz) pasta sauce (any flavor)
1 1/2cups uncooked elbow macaroni
20frozen cooked Italian-style or regular meatballs (1 inch)
1can (2 1/4 oz) sliced ripe olives, drained
Grated Parmesan cheese, if desired



1.In 10-inch skillet, heat water and pasta sauce to boiling. Stir in macaroni, meatballs and olives. Return to boiling.
2.Reduce heat to medium. Cover; cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese."

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Directions:


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."

Curried Chicken Salad

Curried Chicken Salad:
"Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.


Ingredients:
2 chicken breast halves, cooked and chopped or shredded
1/4 cup finely chopped celery
4 green onions, thinly sliced
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries
1 Granny Smith apple, shredded
5 to 7 tablespoons mayonnaise, or to taste
1 teaspoon curry powder, or to taste
1 tablespoon chopped fresh parsley, optional
salt and pepper, to taste

Preparation:
In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4."

Blueberry Muffins.

From Williams-Sonoma. Enough said.

These sweet, buttery muffins are delicately spiced, with a cakelike texture. Fresh blueberries are best, but if you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins purple.

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 cup milk
• 8 Tbs. (1 stick) unsalted butter, melted
• 2 eggs
• 1 cup blueberries

Directions:

Preheat an oven to 400ºF. Butter 16 standard muffin cups.

In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.

Food Safety.

Food Safety:
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.

* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.

* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.

* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.

* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.

Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice

3 slices bacon, chopped

1 cup shredded mozzarella

1 cup grated parmesan

1 large egg, lightly beaten

salt & pepper

1/2 seasoned breadcrumbs (i used italian panko)

1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)

1 10 ounce bag spinach, coarsely chopped

1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.

Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.

Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.

Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!

French Dip Sandwiches - Crock Pot Style

I found this recipe on another blog.... It is PAINFULLY easy and sure to be a crowd pleaser! Also, try adding a can cream of mushroom soup if you prefer a creamy sauce.

What you need is:

a 2 pound bottom round roast

(The weight of my roast differs each time - it makes no difference)

1 packet of onion soup mix

1 can beef broth

1 loaf of unsliced bread

(I have used French, Italian, sourdough.
Use whatever your store carries)

sliced Swiss cheese

That's it! Screams "Easy!!", right?

Spray the crockpot with nonstick spray.

I do this to help with the cleaning process.

Combine the beef broth and the onion soup mix in a crockpot.

Add the roast and
cook on low for 6 to 8 hours.

Preheat oven to 375 degrees.

When ready, remove roast from the juices
and shred the meat.

Slice the bread longways horizontally.
Slice again top to bottom into individual sandwiches.

On each sandwich, put a layer of beef,
then a slice of cheese.

Put the top piece of bread on and
wrap each sandwich in aluminum foil.
Put them onto a sheetpan for easier handling.

Heat the sandwiches for 20 to 25 minutes.

Serve with bowls of warm au jus from the crockpot for dipping.

Smothered Pork Chops

Smothered Pork Chops

2 tablespoons cornstarch

1 3/4 cups Swanson® Beef Stock

1/4 teaspoon ground black pepper

Vegetable cooking spray

6 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)

1 medium onion, sliced (about 1 cup)

Stir the cornstarch, stock and black pepper in a small bowl until the mixture is smooth.

Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.

Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet.

Remove the skillet from the heat.

Spray the skillet with the cooking spray and heat over medium heat for 1 minute.

Add the onion and cook until it's tender-crisp.

Stir in the cornstarch mixture.

Cook and stir until the mixture boils and thickens.

Return the pork to the skillet.

Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.

source campbell's