Cream Cheese Sausage Balls

Posted on June 9, 2015 by Angie

Cream Cheese Sausage Balls

These are great for brunch, a little something different to go along with the eggs for breakfast, or a tasty snack.

Ingredients:

  • 1 lb. breakfast sausage
  • 1 8oz. package of cream cheese, at room temperature
  • 1 1/4 cups of Bisquick
  • 8 oz. of shredded Colby Jack cheese is usually what we have on hand, but cheddar or pepper jack cheese would work just as well.

Preparation:

Preheat oven to 400 degrees. In a stand up mixer, using a dough hook attachment, combine all the above ingredients together. Roll into 1 or 2 inch balls, depending on your preference.

Bake for 20-25 minutes, or until browned.

Source: http://www.plainchicken.com/2011/09/cream-cheese-sausage-balls-football.html

Posted in Appetizers, Breakfast, Meat, Sausage | Leave a comment

Blackberry Pie Bars

Posted on May 27, 2015 by Angie

Blackberry Pie Bars

My mom is a bona fide chocoholic. No questions asked. She will opt for chocolate over any other dessert. My dad will eat chocolate, but his go-to is citrusy. Lemony. My parents were in town for the week for Bri’s 8th grade graduation wherein she received yet another award. The Citizenship award. Go, Bri! It turns out, it’s a fairly prestigious award according to a friend of a friend who’s a middle school teacher. All the teachers cast their votes and she and a boy received the honors. Anyhow, on Memorial Day, Chris grilled/ smoked some ribs, we had corn on the cob, baked beans, and Greek salad. For dessert, I made these. I love chocolate, too. And, as I’ve gotten older, I’ve found I also really like the citrus, fruit desserts. Who am I kidding? I love just about any dessert.

Ingredients:

Crust and topping:

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 tsp. salt
  • 1 1/2 cups chilled butter, cubed
  • zest of two lemons

Blackberry filling:

  • 4 eggs
  • 2 cups sugar
  • 1 cup Greek yogurt
  • 3/4 cup all-purpose flour
  • pinch of salt
  • 5 cups fresh blackberries or 2 16oz. bags frozen blackberries, defrosted & drained

Preparation:

Spray a 9×13 pan with non-stick spray; set aside. Preheat the oven to 350 degrees. Zest two lemons. In a bowl, combine the sugar and using the back of a large spoon, incorporate the lemon zest into the sugar, resulting in a lemony sugar. Combine the lemon sugar, flour, salt, and butter in a standup mixer. Using the paddle attachment, mix until the mixture becomes dry and crumbly. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the prepared pan. Bake for 12-15 minutes, until lightly golden. Allow to cool for 10 minutes before adding the filling.

For the filling, in a large bowl, whisk together the eggs. Add the sugar, Greek yogurt, flour, salt, and combine together. Fold in the blackberries. Pour the mixture over the crust; spread evenly. Top with the crumb topping. Bake for 50-60 minutes, until the top is lightly browned. Wait one hour before slicing.

*These freeze well.

Source: http://www.bigrigsnlilcookies.com/2012/08/blackberry-pie-bars.html

Posted in Bars/ Brownies, Desserts | Leave a comment

Tortellini Soup

Posted on May 19, 2015 by Angie

Tortellini Soup

I live in the Midwest and about this time of year, the humidity begins its steady, sticky rise. Except for the last week and a half as it’s been cool, gray, rainy, and confirming that, yes, indeed, I could totally live in the Pacific Northwest. I’m on the downward end of a lovely head cold. It seems we did too good of a job teaching the girls that sharing is caring, even though there are just some things no one wants. So, between living a hop, skip, and a jump away from work, the weather, and a cold, this soup was the perfect quick meal to prepare and eat over the lunch hour.

Ingredients:

  • 1 tbsp. olive oil
  • 1/2 cup onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 tsp. dried oregano
  • 1 (150z.) can of Italian diced tomatoes
  • 1 32oz. container of chicken broth
  • 1 90z. container of cheese tortellini
  • 3 cups fresh spinach
  • freshly cracked S&P
  • Parmesan cheese

Preparation:

In a large stock pot, heat olive oil over medium-high heat. Add the onions and cook until translucent, about 3-5 minutes. Add in the garlic, stirring for a minute to incorporate in with the onions. Add the diced tomatoes and dried oregano. Add the chicken broth to the pot and allow to boil. Once boiling, add the tortellini and cook according to package directions. One minute before the tortellini is done, add in the spinach. Reduce heat. Season with S&P, ladle into bowls and top with grated parmesan cheese.

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Cranberry Pistachio Granola

Posted on May 7, 2015 by Angie

Pistachio & Cranberry Granola

As much as I love looking at recipes and trying them out, I’ve never really been one to create something on my own. Sure, if I have a good foundation to start with, I might play around with it, tweak it per our preferences, but this recipe is a first. An exclusive, if you will, because I winged it, crossed my fingers, and hoped it would work the way I wanted, and it did! Let’s just say the happy dance was happening in my kitchen last night.

Ingredients:

  • 4 cups old fashioned oats
  • 1 1/2 cups pistachios, shelled
  • 1 1/2 cups cranberries
  • 2/3 cup refined coconut oil
  • 2 tsps. lemon extract
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup

Preparation:

Position oven rack to the middle slot. Preheat oven to 300 degrees. Line a large baking sheet with parchment paper; set aside. In a large bowl, combine the oats, pistachios, cranberries, and sprinkle in the brown sugar. In a glass measuring cup, melt the coconut oil, add the lemon extract and maple syrup. Pour over the mixture; stirring to combine. Spread mixture evenly on the baking sheet and bake for 25 minutes. Remove from oven and allow to sit for another 20 minutes to harden before breaking apart. Store in an airtight container.

*Notes*:

  • After I broke it apart last night, it was still somewhat soft so I let it sit out all night. This morning when I tried it again, it didn’t have quite the crunch I was expecting so I popped it in the oven for an additional 10-15 minutes at 325 degrees. This seemed to do the trick. Next time, I might just start off with 325 degrees.
  • I wasn’t sure how the maple syrup would react with the lemon, which is why I used a combo of the brown sugar and maple syrup and was quite pleased when it worked just fine as the lemon outshined the maple. Perhaps in the future, I could go strictly with the maple syrup, raw honey, or even coconut sugar.
  • The bag of shelled pistachios I’d purchased were lightly salted. If the nuts aren’t lightly salted, I’d add a 1/4 tsp. of salt.
Posted in Breakfast, Granola | Leave a comment

Lemon Berry Slush

Posted on May 6, 2015 by Angie

top view slushfull size slush

Now that it’s warming up, this has become a frequent post-lunch afternoon drink. Sometimes, I’ll have it for breakfast, especially on the weekends. I’m not too much of a big breakfast type of gal (brunch is a different story) so a glass of this and maybe some nuts on the side and I’m good to go.

Ingredients:

  • 1 cup of crushed ice
  • 1/2 – 1 cup sliced strawberries
  • 1/2 cup of blueberries
  • slice of lemon, rind and all
  • 1/4 – 1/2 cup of water
  • Stevia, optional

Preparation:

In a blender, (I always use my Ninja) add the crushed ice, strawberries, blueberries, and lemon slice – trust me on using the whole slice, it gives it just the right amount of zest. I promise it’s not a full on pucker as the fruit stabilizes the lemon, but provides a nice zing. Blend together, add enough water to make it a slush. If needed, add a packet of Stevia.

Posted in Beverages, Breakfast, Vegetarian | Leave a comment

One-Pot Parmesan Orzo

Posted on May 6, 2015 by Angie

One Pot Parmesan Orzo Pasta

This, with a nice side salad, or other veggie complements whatever is cooking on the grill.  It comes together so easily, you’ll be eating dinner in no time.

Ingredients:

  • 1 tbsp. butter
  • 1 cup Orzo pasta
  • 1 15oz can of chicken broth/ stock
  • 1 tsp. garlic powder
  • 1/2 cup freshly grated parmesan cheese
  • freshly ground S&P
  • freshly chopped parsley, optional for garnish

Preparation:

In a small saucepan, combine the butter and Orzo. Over medium heat, melt the butter, stirring continuously, to toast the Orzo. Pour in the chicken broth and add the garlic powder. Lower heat to low, and stir occasionally, until all of the liquid is absorbed. Stir in the cheese and season with S&P to taste. Sprinkle parsley over top, if desired.

Posted in Pasta, Sides | Leave a comment

Meatballs

Posted on April 27, 2015 by Angie

Meatballs

Confession: I used to buy frozen meatballs. I know, I know. I’d always heard, ‘homemade is so much better’ and I suppose I instinctually knew that to be true, it’s just that I’d never done it. Plus, for so long, whenever we’d make spaghetti, we would opt for a meat sauce, browning the meat, draining the grease, seasoning, etc., but it was the girls who wanted meatballs. The things we do for our kids, right? I’ve got to say though, ever since making these, I’ve never returned to buying the preservative laden frozen balls of meat!

I made these earlier last week, then had to run and pick up the girls from rehearsal, turned off the oven thinking I’d be gone for 10 minutes max, but surprise! They didn’t get out of rehearsal for another 1/2 hour! I’d managed to snack on one before I left the house and they were perfect, but by the time we’d returned home, even though I’d turned the oven off, they were drier than I’d wanted. I snapped a pic anyway, figuring I’ll update it later. It’s still a good, flavorful recipe. Life happens, right?

Ingredients:

  • 2 lbs. ground beef, raw
  • 2 eggs, slightly beaten
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • 1 tsp. salt
  • dash of Worcestershire sauce
  • 2 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. basil
  • 1/2 tsp. onion powder
  • 1 tsp. Italian seasonings
  • 1 tsp. garlic powder
  • 1 tsp. fresh ground black pepper
  • 1/2 cup Parmesan cheese

Preparation:

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil; set aside.

In a large bowl, add the ground beef and top with remaining ingredients. Using your hands, mix all ingredients together, until just combined. Being careful not to over mix as it will toughen up the meat. Form meatballs in 2-3 inch diameter and place on baking sheet. Bake for 18-22 minutes, or until no longer pink in the middle.

Posted in Italian, Meat | 1 Comment

Oatmeal Raisin Cookies

Posted on April 27, 2015 by Angie

Oatmeal Raisin Cookies

Chris’s favorite cookie is Oatmeal Raisin. Soft oatmeal raisin cookies, and these measure up. He had a work potluck last week and he asked that I make the Buffalo Chicken Dip, which I did, but then I threw these in for good measure.

Ingredients:

  • 1 cup butter, softened to room temperature
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tbsp. vanilla extract
  • 2 cups flour
  • 2 cups old-fashioned oats
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 1 1/2 cups raisins

Preparation:

Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Stir in cinnamon, baking soda, salt, flour and oats until combined. Stir in the raisins

Bake for 9-10 minutes or until a light golden brown. Transfer to cooling rack to cool completely.

Adapted from: http://addapinch.com/cooking/soft-oatmeal-raisin-cookies-recipe/

Posted in Cookies | 1 Comment

Scotcheroos

Posted on April 27, 2015 by Angie

Scotcheroos

These were a constant at family reunions growing up and a personal favorite. In all my years of perusing recipes, I haven’t run across these anywhere else, or even anything like them.  While this recipe was in my big ol’ binder bursting at the seams of recipes, I cannot recall when I’d last made them, if ever. A telltale sign is when even the girls came upstairs and asked, “Mom, what are you making that smells so good?” They had another potluck this past weekend for the spring production of “Into The Woods” so I sent them with the mac ‘n cheese and these. There was not a crumb remaining.

These are like Rice Krispies treats, with a twist, and in my opinion, so much better. I mean really, chocolate and peanut butter? The real kicker though, that little something that takes these and knocks ’em out of the park is the butterscotch chips. On its own, I will never look twice at butterscotch, it just doesn’t do anything for me. In this recipe; however, it’s what makes all the difference.

Ingredients:

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup peanut butter
  • 6 cups Rice Krispies
  • 2 cups chocolate chips (Dark chocolate works well here, though semi-sweet does too)
  • 1 cup butterscotch chips

In a large pot, over medium heat, combine the sugar and corn syrup until it starts to boil. Remove from heat and add in the peanut butter; stir to incorporate. Mix in the Rice Krispies until well combined. Press into a 9×13 inch pan. Allow to harden. In a microwave safe container, melt chocolate and butterscotch chips in 1 minute intervals, stirring after each one, until smooth. Once smooth, pour over the mixture. Allow to firm before cutting into small squares.

Posted in Bars/ Brownies, Desserts, No-bake | Leave a comment

Stove-Top Cracked Out Chicken & Rice

Posted on April 24, 2015 by Angie

Stove-Top Cracked Out Chicken & Rice

There’s something to be said about quick meals: lifesavers. Between work, kid rehearsals, drive time, and coordinating meals, something has to give and fortunately, it doesn’t have to be dinner. This is one of those meals that comes together in under 30 minutes. It’s flavorful and not labor intensive. Perfect for a week night dinner.

Ingredients:

  • 1 can cream of chicken soup (I was out and used cream of mushroom instead)
  • 1 15oz. can low sodium chicken broth
  • 1 1/2 cups brown instant rice
  • 1/4 cup chopped, cooked bacon
  • 1 cup shredded Colby-jack cheese
  • 2 cups chopped, cooked chicken (I used a thawed rotisserie chicken that I’d already de-boned and had bagged in the freezer)
  • 1 packet Ranch dressing mix
  • fresh crack pepper

Preparation:

In a large pot, combine the soup, chicken broth, and rice and bring to a boil. Stir in remaining ingredients. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.

Source: http://www.plainchicken.com/2013/05/stovetop-cracked-out-chicken-rice.html

Posted in Chicken | 1 Comment