Here's a really great dip that's super easy to throw together -- and the best part is it warms up in a Crock-Pot. It would be perfect for football bowl games, Christmas and New Year's parties, and family get-togethers this season!
Ingredients:
1 family size Cream of Chicken soup
1 bundle green onions, chipped
1 can Rotel tomatoes
1 (16 ounce) tub sour cream
1 pound chicken fajita meat, cooked
Directions:
Combine the first 4 ingredients until well blend. Add in the fajita meat. Heat through in Crock Pot and serve with tortilla chips.
Friday, November 26, 2010
Thursday, November 25, 2010
Thanksgiving 2010
Cast of Characters:
Turkey
Stuffing
Mashed Potatoes and Gravy
Baked Squash Casserole
Green Bean Casserole
Sweet Potato Casserole
Cranberries
Encore:
Pumpkin Pie
Pecan Pie
Pumpkin Chocolate Chip Muffins
What were the stars of your Thanksgiving dinner this year? :)
Turkey
Stuffing
Mashed Potatoes and Gravy
Baked Squash Casserole
Green Bean Casserole
Sweet Potato Casserole
Cranberries
Encore:
Pumpkin Pie
Pecan Pie
Pumpkin Chocolate Chip Muffins
What were the stars of your Thanksgiving dinner this year? :)
Sweet Potato Casserole
What Thanksgiving dinner is complete without a good Sweet Potato Casserole? Thanksgiving 2010 is graced with the presence of the below version. I think it's going to be a winner!
Ingredients:
3 cups coarsely mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Directions:
Combine the first six ingredients and pour into a prepared 2 quart dish. Mix together the topping ingredients and spoon on top of sweet potato mixture. Bake at 350 for 30 minutes; topping should be nicely browned.
Ingredients:
3 cups coarsely mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Directions:
Combine the first six ingredients and pour into a prepared 2 quart dish. Mix together the topping ingredients and spoon on top of sweet potato mixture. Bake at 350 for 30 minutes; topping should be nicely browned.
Wednesday, November 24, 2010
Smokey Black Bean Soup
I came across this recipe and used it for a Heart Healthy Luncheon at work a couple years ago. It was a competition to find the best recipe with the requirements of no more than 200 calories, 6 grams of fat, and 1.5 grams of saturated fat per serving. This soup weighs in at 155 calories, 2.6 grams of fat, and .5 grams of saturated fat per serving. AND -- it's full of flavor! Oh, and I came in second place... except there was no second place, it was winner take all. I hear it was a tough decision, though! I got beat out by a dessert. Figures! ;)
Ingredients:
4 teaspoons olive oil
1.5 cups chopped onion
1.5 cups celery
4-5 cloves garlic, minced
4 cups chicken broth
2 (14 ounce) cans diced tomatoes, undrained
4 tablespoons fresh cilantro, chopped
2 teaspoons cumin
1.5 teaspoons smoked paprika
2 (15 ounce) cans black beans, rinsed and drained
fat free sour cream
lime wedges
Directions:
Heat the oil in a large pot over medium heat. Add the onions, celery, and garlic; saute for about 5 minutes, or until onions are translucent. Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, cover, and simmer for 20 minutes. Add 1 can of black beans and puree soup to make a thicker texture. Add the remaining black beans and simmer for 10 minutes. Serve each bowl with one lime wedge and 1 tablespoon fat free sour cream.
Ingredients:
4 teaspoons olive oil
1.5 cups chopped onion
1.5 cups celery
4-5 cloves garlic, minced
4 cups chicken broth
2 (14 ounce) cans diced tomatoes, undrained
4 tablespoons fresh cilantro, chopped
2 teaspoons cumin
1.5 teaspoons smoked paprika
2 (15 ounce) cans black beans, rinsed and drained
fat free sour cream
lime wedges
Directions:
Heat the oil in a large pot over medium heat. Add the onions, celery, and garlic; saute for about 5 minutes, or until onions are translucent. Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, cover, and simmer for 20 minutes. Add 1 can of black beans and puree soup to make a thicker texture. Add the remaining black beans and simmer for 10 minutes. Serve each bowl with one lime wedge and 1 tablespoon fat free sour cream.
Pumpkin Chocolate Chip Muffins
Seriously, nothing says autumn more to me than PUMPKIN. Pumpkin everything. Pumpkin Spice Lattes at Starbucks. Pumpkin Bread. Pumpkin Pie Dip with Gingersnaps. Pumpkin Pie. and how about some Pumpkin Chocolate Chip Muffins? Well, yes, don't mind if I do...
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar*
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 cup pumpkin
1/2 cup butter, softened
1 cup semi-sweet chocolate chunks
Directions:
Preheat oven to 350. Combine dry ingredients (for this recipe, we're going to include the sugar in the "dry" category) and set aside. Lightly beat the eggs in a large bowl and add butter; mix until blended. Slowly add the dry ingredients, mixing well between each addition. Stir in chocolate chunks. Line about 16 muffin tins with liners and spoon batter into muffin tins. Bake for about 20 minutes (my oven bakes hot, though, so you may need a couple more minutes).
*as usual, I cut back on the sugar for this recipe. I kinda got sidetracked and didn't cut as much as I intended, but I know I did not get a full measuring cupful in... maybe a little more than 3/4 cup? These were definitely sweet enough, though, and could probably stand to be cut a tiny bit more if desired.
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar*
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 cup pumpkin
1/2 cup butter, softened
1 cup semi-sweet chocolate chunks
Directions:
Preheat oven to 350. Combine dry ingredients (for this recipe, we're going to include the sugar in the "dry" category) and set aside. Lightly beat the eggs in a large bowl and add butter; mix until blended. Slowly add the dry ingredients, mixing well between each addition. Stir in chocolate chunks. Line about 16 muffin tins with liners and spoon batter into muffin tins. Bake for about 20 minutes (my oven bakes hot, though, so you may need a couple more minutes).
*as usual, I cut back on the sugar for this recipe. I kinda got sidetracked and didn't cut as much as I intended, but I know I did not get a full measuring cupful in... maybe a little more than 3/4 cup? These were definitely sweet enough, though, and could probably stand to be cut a tiny bit more if desired.
Chex Mix
In my family, we have our own version of Chex Mix. Over the years, the recipe (which probably originated from the original on the Chex cereal boxes) has progressed into the recipe below. Every year, about this time, we start making Chex Mix and it remains a staple through the holidays.
Ingredients:
1 stick of butter*
1 1/4 teaspoon seasoned salt
1 teaspoon garlic powder
5 teaspoons Worcestershire sauce
several dashes of hot sauce, depending on your preference
2 cups each of:
rice Chex, corn Chex, wheat Chex, and Cheerios
And various amounts (to your liking) of: pretzels, mixed nuts, Cheez-Its, and oyster crackers.
Directions:
Preheat oven to 250. On a large jelly roll pan, place the stick of butter and allow it to melt completely while the oven heats. Once the butter is melted, add the sauces and seasonings and mix until well blended. Add cereals and other chosen ingredients. Toss until pieces are well coated. In a 250 degree oven, bake one hour, stirring every 15 minutes.
*you may need to add a bit more butter, depending on your cereal and addition amounts
Ingredients:
1 stick of butter*
1 1/4 teaspoon seasoned salt
1 teaspoon garlic powder
5 teaspoons Worcestershire sauce
several dashes of hot sauce, depending on your preference
2 cups each of:
rice Chex, corn Chex, wheat Chex, and Cheerios
And various amounts (to your liking) of: pretzels, mixed nuts, Cheez-Its, and oyster crackers.
Directions:
Preheat oven to 250. On a large jelly roll pan, place the stick of butter and allow it to melt completely while the oven heats. Once the butter is melted, add the sauces and seasonings and mix until well blended. Add cereals and other chosen ingredients. Toss until pieces are well coated. In a 250 degree oven, bake one hour, stirring every 15 minutes.
*you may need to add a bit more butter, depending on your cereal and addition amounts
Wednesday, November 17, 2010
"That Strawberry Dessert"
There's this strawberry dessert that usually gets pulled out in the summer months around our house. I don't really have a true name for it. We've always just referred to it as "that strawberry dessert". It's a super easy dessert that can be made quickly and with few ingredients. It's very light and cool, so it makes a great summer dessert for potlucks and such. I recently made it for a friend that had just gotten home from the hospital and thought, as I was making it, that it's a rather festive dessert for Christmas as well! It's a really pretty red and white dessert and looks classy in a clear glass dish. So I thought I'd share it here. :)
Ingredients
1 Angel Food cake
1 three ounce package strawberry gelatin
1 1/4 cup water
1 small tub Cool Whip
10 ounces frozen strawberries, thawed*
Directions
Bring the water to a boil and add gelatin; stir until all is dissolved well. Stir in the thawed strawberries and mix well. Set the gelatin in the fridge about 10 or 20 minutes to slightly begin to set up. Meanwhile, tear the Angel Food cake into bite size chunks. Pull out your slightly set up gelatin and strawberries and gently fold in the Cool Whip. Do not stir this too much, Cool Whip has a tendency to completely fall apart if it gets manhandled too much. It's finicky stuff. Pour this mixture over the Angel Food pieces -- you may want to do this in a separate bowl and make sure the pieces get a little more evenly coated, plus this lets your pretty clear bowl stay clean. ;)
*I've been buying the 16 ounce frozen strawberries because I've been unable to find 10 ounces. Personally, I don't feel like there are "too many" strawberries vs the other ingredients.
Ingredients
1 Angel Food cake
1 three ounce package strawberry gelatin
1 1/4 cup water
1 small tub Cool Whip
10 ounces frozen strawberries, thawed*
Directions
Bring the water to a boil and add gelatin; stir until all is dissolved well. Stir in the thawed strawberries and mix well. Set the gelatin in the fridge about 10 or 20 minutes to slightly begin to set up. Meanwhile, tear the Angel Food cake into bite size chunks. Pull out your slightly set up gelatin and strawberries and gently fold in the Cool Whip. Do not stir this too much, Cool Whip has a tendency to completely fall apart if it gets manhandled too much. It's finicky stuff. Pour this mixture over the Angel Food pieces -- you may want to do this in a separate bowl and make sure the pieces get a little more evenly coated, plus this lets your pretty clear bowl stay clean. ;)
*I've been buying the 16 ounce frozen strawberries because I've been unable to find 10 ounces. Personally, I don't feel like there are "too many" strawberries vs the other ingredients.
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