chicken pockets

Recipe:
2-3 Chicken Breasts (diced)
1 package Refridgerated Crescent Rolls (I prefer Pillsbury)
2 Green Onions (diced)
chopped celery
mushrooms
1 8oz package cream cheese
1 Package Stuffing
4 Tbsp. Butter (melted)

Preheat oven to *375. Boil the chicken breast. Meanwhile saute the mushrooms and celery. Once chicken is cooked, drain the water and season the chicken with salt and pepper. You can either dice or shred the chicken, whichever you prefer. (If you are in a hurry you can also use a rotisserie chicken from the store) Put the chicken back into the pot you boiled them in and add the cream cheese, green onions, and sauteed mushrooms and celery. Mix together until cream cheese softens.

Next, roll out the crescent rolls into 8 squares. Place about 1/4 cup chicken filling into the center of each roll, then fold corners up pinching together making sure all the sides are sealed together. Then, brush all the sides of the rolls with melted butter and roll into the stuffing crumbs. (I like to crunch up the stuffing before rolling so that the pieces are a bit smaller. Just do this by placing the stuffing in a bag and pounding with a rolling pin or a can from your pantry) Bake for 18-20 minutes or until rolls are golden brown. Serve with a green salad or veggie.

*To make this meal a little healthier, buy the lower fat crescent rolls, lower fat cream cheese and don't brush in butter before rolling in bread crumbs.

photos/recipie curtosey cookbakeanddecorate.blogspotdotcom.
and Bonnie Brown

Fruit Salad, yummy yummy

Recipe:
1 banana (sliced)
1 apple (we prefer gala or fuji)(chopped into small cubes)
1/2 cup grapes
6 strawberries (sliced and cut into 4ths)
1 orange (sliced)
1 strawberry banana yogurt (I prefer yoplait)

Slice and chop all fruits. Place in a large bowl and pour the yogurt over top. Fold the yogurt into the fruit until all the fruit is covered in yogurt. Cover and chill in the fridge till ready to eat.
*You can substitute or add any fruits to your desire. You can also switch up the flavor of the yogurt also. If you want to get creative or make it more of a treat, instead of using yogurt you can fold in 8oz of cool whip and 1/8 cup shredded coconut.

recipe courtesy cookbakeanddecorate.blogspotdotcom

toffe dip

Recipe:
1 cup Brown Sugar
1 (8oz) cream cheese
1 tsp. vanilla
1/3 cup Heath Toffee Bits

Soften cream cheese in microwave for about 20-30 seconds. Then with a mixer beat till smooth. Mix in brown sugar and vanilla and beat till a silky smooth texture about 2 minutes. Stir in toffee bits. Serve with sliced apples or any fruit of choice. Also great with graham crackers. Hope you enjoy!

recipe courtesy or cookbakeanddecorat.blogspotdotcom

chocolate fudge layer cake

Best-Ever Chocolate Fudge Layer Cake

I made this cake for Jason's birthday one year and it was a hit! Everyone loved it so much poor Jason got the smallest tiniest piece. When I made it I also added some milk chocolate chips to the cake batter as well, just to make it extra chocolaty. I was nervous of the sour cream but it just made the cake super moist. I especially love the frosting, it is so easy and super delicious. When I made it I topped it with raspberries (Jason's favorite), and I made a raspberry sauce for everyone to drizzle on their cake, I would HIGHLY recommend that too!

What You Need

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

4 eggs

1 cup Sour Cream

1/2 cup oil

1/2 cup water

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

2 Tbsp. PLANTERS Sliced Almonds

Make It

HEAT oven to 350°F.

CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE COOL WHIP and remaining chocolate squares in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.

STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts. Keep refrigerated.

Lemonade Stand Pie

This is the perfect summer time treat, especially if you love tart desserts. One of Jason's favorites.

What You Need

1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix

1/2 cup cold water

2 cups vanilla ice cream, softened

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 HONEY MAID Graham Pie Crust (6 oz.)

Make It

PLACE drink mix in large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with mixer until well blended. Gently stir in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.

SPOON into crust.

FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut.

Pesto Crostini recipe

Recipe created by Jessica Seinfeld

Servings: Makes 24 crostini

Ingredients

• 1/2 loaf of baguette
• 2 Tbsp. olive oil
• 12 cherry or grape tomatoes , halved (about 1 cup)
• 12 bocconcini (small mozzarella balls), halved
• 1/4 tsp. kosher salt
• 4 grinds freshly ground black pepper
• 1/2 cup pesto (try to find freshly made in the cheese section of the store)

Directions

Heat the oven to 375??. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes.

Once the bread is toasted, smear—dividing evenly—a bit of pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper.

Pop back in the oven for 1 minute until heated through.

recipe courtesy Jessica Seinfield on Oprah

Best way to cook asparagus EVER

• 1 pound asparagus
• 1/4 tsp. salt
• Pepper to taste
• 1 small lemon , zested
• 2 Tbsp. olive oil (to coat)

Adjust the oven so top shelf is ready for sheet pan and preheat oven to 400??. Snap the asparagus at its natural point and then wash them. Do not dry them, as the excess water is good for roasting. Lay the asparagus on a sheet pan and season with salt, pepper, lemon zest and olive oil. Toss and lay asparagus flat. Roast them in the 400 oven for approximately 10 minutes

recipe courtesy Jessica Seinfield on Oprah

Crock pot Lasagna

Ingredients

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

recipe courtesy of Jessica Seinfield on Oprah

Seriously basic roasted chicken

• 1 whole chicken (4 pounds)
• 1 Tbsp. and 3/4 tsp. kosher salt
• 3/4 tsp. crushed black pepper
• 3 Tbsp. olive oil
• 1 lemon
• 6 sprigs fresh rosemary
• 1 pound carrots , cut into 3-inch sticks
• 1 pound small red potatoes , halved

Directions

Heat the oven to 400°. On a sheet pan, toss the carrots, parsnips and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Carve and serve with the roasted vegetables.

recipe courtesy Jessica Seinfeld on Oprah

Oven Roasted Potatoes

10-12 small red potatoes
1-2tsp. minced garlic
2-3tbsp oil
t tsp each: Rosemary, thyme, basil

Heat oven to 350.
Scrub potatoes. Half or quarter potatoes to equal size wedges. Place the potatoes in bowl, toss with garlic, oil and herbs. Place in 13x9 pan, cover with foil, bake 20 minutes. Remove foil, stir potatoes, return to oven for additional 20-30 minutes, until potatoes are fork tender. Also delicious sprinkled with Parmesan cheese.

recipe courtesy of Lauren Jones

Ruth Chris's Sweet Potatoe Cassarole

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

veggie quesadillas

Veggie Quesadillas

Jon and Karina made these for us a while back and we fell in love. These quesadillas are FULL of flavor and quite healthy (under 400 calories per serving)! You can serve them with sour cream or salsa, but they are great all by themselves!

1 c. frozen corn
1 c. grated zucchini (juices squeezed out)
1/2 bunch cilantro, chopped
2 Tbsp. diced jalapeno (or more if you like it hot)
1 can black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterey Jack cheese, shredded
flour tortillas (if you want to be really healthy, use whole-wheat tortillas)

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a large skillet and fry until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

breadsticks

Breadtwists (Our Version of The Pizza Factory Breadsticks)

This recipe is so easy and sooo good! They taste amazingly similar to the breadsticks at The Pizza Factory in Utah.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Baked Potato Soup

Baked Potato Soup

This is another great recipe that I got from Elise. This soup is so yummy and has a great flavor, we can't get enough of it around here, especially when it is cold outside.

4 to 6 potatoes (baked, peeled, and cubed)

½ c. butter

½ c. flour

2 tsp. chicken bullion

salt and pepper to taste

1 tsp. minced garlic

6 c. milk

16 oz. sour cream

10 bacon strips, cooked and crumbled

1 can corn, drained

shredded cheddar cheese

In
a large saucepan melt butter on low heat. Stir in flour and seasonings.
Gradually add milk and turn heat up to medium. Add minced garlic. Bring
to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk
in sour cream. Add potatoes, corn, and bacon. Serve in individual bowls
topped with cheddar cheese.

From Favorite Family Recipies

Cafe Rio Salad

It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro! Try it and let me know what you think! I KNOW you won't be disappointed!!

6 large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice
Cafe Rio Black Beans
Cafe Rio Sweet Pork
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole
Sour cream
Tortilla Strips
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Cilantro Ranch
OR ***NEW*** Cilantro Lime Vinaigrette

Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

(scroll down to see the rice, beans, pork, and ranch recipes all together...)

SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Funky Spaghetti as seen on Oprah show

Ingredients

• 1 pound spaghetti or linguine
• 11 to 14 ounces cherry tomatoes , red and yellow
• 2 handfuls of fresh marjoram and basil , leaves picked
• 6 to 8 glugs extra-virgin olive oil
• 1 clove of garlic (peeled and finely chopped)
• Splash of red wine vinegar
• Sea salt and freshly ground black pepper

Directions

Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates and serve.

Key Lime Pie from Oprah

Ingredients

• 3/4 pound graham crackers
• 4 Tbsp. granulated sugar
• 2 sticks melted butter
• 1/4 tsp. sea salt

• 4 egg yolks
• 1 can (14 ounces) condensed milk
• 2/3 cup fresh Key lime juice
• 1 lime , grated zest

• 1 cup heavy or whipping cream , chilled
• 2 Tbsp. confectioners' sugar
• 1/2 tsp. vanilla extract

Directions

To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Easter treats

To make these nests you will need:

-1 bag of large marshmallows

-2 cans Chow Mein noodles (in the Asian food section in the grocery store)

-2 T. butter

-cooking spray or shortening (to rub on hands to form nests)

Just like Rice Krispie Treats, melt your butter and add marshmallows. When melted, carefully stir in the noodles (so they don’t break), kinda just fold in with a spatula. Let them cool, but not completely.

Then take some cooking spray or shortening and coat your fingers. Then grab a handful of mixture and mold into a nest shape. This is great for your little ones to do too (but make sure it is cool enough:)

Let the nests cool completely.

Now for the fun part. Add Peeps and mini Eggs.

I made some tags to go with these treats in Photoshop and you know we love to share-so here is the link:

(personal use only please!)

http://www.4shared.com/photo/k6uIbwqy/easter_tags_copy.html

Pita Pizza

Pita Pizzas

1 pkg. flatbread pitas (the flatbread without the "pocket")
pizza sauce
turkey pepperoni
zucchini, sliced
mushrooms, sliced
mozzarella cheese, shredded
tomatoes, sliced
Italian seasoning
Parmesan cheese

On the flatbread, layer the pizza sauce, pepperoni, zucchini, mushrooms and cheese. Place sliced tomatoes over the top. Sprinkle on Italian seasoning and Parmesan cheese then bake at 375-degrees for about 8-10 minutes (until cheese is melted). Enjoy!

Grilled Avocado Quesadillas

Grilled Avocado Quesadillas

Shredded chicken (optional)

1 can black beans
1 (6oz.) can sliced black olives, drained
3 firm-ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped (or 2 baby bell peppers)
1/3 cup fresh chopped cilantro
2 tbsp red onion, finely chopped
Juice of 1 lime
Kosher salt to taste
Black pepper
4 large flour tortillas (I like starting with uncooked tortillas)
cheddar cheese (or Monterey Jack), shredded

Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.

Place tortillas in the broiler until the begin to get brown and crispy on one side. Then remove the tortilla and place cheese on the tortilla and brown the other side. Remove from oven and top with the shredded chicken and divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.

These can also be cooked on the grill.

Honey Lime Chicken Enchiladas

Recipe:
For the Chicken Marinade:
2-3 large chicken breasts (cooked and shredded)
1/3 cup Honey
1/4 cup Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1 (4oz) can diced chilis

For the Enchilada Sauce:
1 (14oz) can Green Enchilada Sauce (I prefer Las Palmos brand)
1 (7oz) can salsa verde
1 cup shredded cheese (I prefer Cheddar)
1/3 cup fresh queso fresco cheese (mexican cheese you can buy it at your local grocery store)

8-10 Corn Tortillas

Cook chicken then shred. (I usually just boil mine. It feel it shreds well that way, but you could bake it or grill it even). Mix together all ingredients for the marinade and pour over the shredded chicken. Next take 3 or 4 tortillas and heat in microwave for about 40 seconds. (This allows them to roll easier with out breaking). Take each tortilla and sprinkle a little shredded cheese and about 1-2 Tbsp of the chicken mixture and roll them up. Mix together the enchilada sauce and the salsa verde and pour half of the sauce into a 9x13 pan. Place the enchiladas into the dish and cover with the remaining sauce. Top off with shredded cheese and Bake @ *350 for 35 minutes. Serve with South of the Border Rice

Taken from Cook Bake & Decorate