Dirt Dessert

Posted on February 3, 2015 by Angie

Dirt Dessert

I couldn’t care less about football, even the Super Bowl. I only watch it for the commercials and this year, even those seemed to be lacking. As far as I’m concerned, Super Bowl Sunday is just a day to make snacks and hang out, huddled together on the couch as a family. I don’t quite recall when the tradition started, at least 4 or more years ago, but on this day, and this day only, do I make Dirt Dessert, Bri’s favorite. What’s not to like? It’s cool, creamy, sweet, and has crushed and broken up Oreos in it. Need I say more? Oh, yeah, it’s totally easy to make.

I remember the first time I had this dessert. It was the mid to late ’80’s over Christmas and we were visiting my grandparents in IL. Everyone was gathered at their house for a get together, potluck style. My uncle Fran and aunt Jan arrived with goodies and a Poinsettia plant which graced the center of the table. We were all gathered around the kitchen table, my grandpa at the head of the table where his green zippered sweatshirt jacket permanently adorned the back of his chair. My uncle was sitting close to my grandpa, when out of the blue, he pulled the plant towards him, swiped his finger in the “dirt” of the Poinsettia plant and promptly inserted it into his mouth, licking it clean. Flabbergasted, my grandpa’s jaw dropped and immediately questioned the youngest of his six children, a grown man, “What in God’s name are you doing?!” My aunt removed the fake Poinsettia plant and proceeded to serve up portions of this new dessert. We laughed until our sides hurt and my Grandpa with his ever tanned farmer cheeks, which made his brilliant blue eyes even more prevalent, laughed until his blue eyes shined with tears.

Ingredients:

  • 1 8 oz. package of cream cheese, at room temperature
  • 4 tbsp. butter, at room temperature
  • 1 cup powdered sugar
  • 1 package of Oreo cookies, crushed & broken
  • 2 packages sugar free instant chocolate pudding
  • 3 cups milk
  • 1 12 oz. container Cool Whip, thawed

Directions:

In a food processor, crush 1/2 the package of Oreos to crumbs. With the other half of the package, pulse a few short, quick times so there are larger broken pieces of Oreos; set aside. In a bowl, mix the cream cheese, butter, and powdered sugar, until thoroughly incorporated; set aside. In a large bowl or standup mixer, mix together the chocolate pudding and milk on high (if using the stand up mixer, here’s the time to cover with a dish towel so chocolate splatter doesn’t get everywhere!) for 3-5 minutes, scraping the bottom of the bowl. Add in the creamed cheese mixture, stirring on low to incorporate. Fold in the whipped cream. Mix in the Oreo crumbs and pieces, reserving some of the bigger pieces to add to the top. Refrigerate for an hour or two before serving.

Posted in Desserts, No-bake | Leave a comment

Creamy Chicken, Tortellini, and Spinach, Soup

Posted on February 3, 2015 by Angie

Creamy tortellini, spinach, & chicken soup

It’s so easy to fall into a dinner rut; making the same tried and true recipes again and again so that no one is particularly thrilled about dinner. Chris really only wanted grilled cheese for dinner. I’m of the belief if you’re going to have grilled cheese, you need a proper soup to dip it in and so this is the soup I prepared last Thursday for that very occasion. This soup is a bit heartier than the standard tortellini and spinach soup that it stands on its own. It also has a subtle kick to it, which I like. What I found; however, like most soups, is that two days after preparing it, when I heated a bowl for lunch, it had lost it’s soup-y quality and became more stew-like despite that I’d already added 2 cups more chicken broth than what it originally called for.

Note to self: adjust the ingredients accordingly to maintain soup status & half the recipe as I was the only one who ate the leftovers.

Ingredients:

  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 2 32 oz. containers of chicken broth
  • 1/4 cup all-purpose flour
  • 1 28 oz. can of crushed tomatoes
  • 1 tsp. dried basil
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 20 oz. package of cheese tortellini
  • 2 cups shredded rotisserie chicken
  • 3 cups spinach
  • 1/2 cup half & half
  • 1/2 cup parmesan cheese

Directions:

In a large pot, heat olive oil over medium-high heat. Add onions and garlic, sauté for 3-4 minutes, until onions are translucent. Stir in tomato paste; cook for 1 minute.

Add chicken broth, reserving about 3/4 cup, to the pot. With the 3/4 cup of reserved chicken broth, whisk in the 1/4 cup of flour, until smooth; add into the pot; stirring to incorporate. Add in the tomatoes, basil, salt and pepper and bring to a boil then lower heat to low and simmer for 20 minutes; stirring occasionally.

Add tortellini to the pot, simmer gently for 10 minutes. Add chicken and spinach; stirring to incorporate into the soup. Slowly pour in half and half; stir. Top with parmesan cheese & serve.

Adapted from: http://jessicaerinjarrell.blogspot.com/2015/01/creamy-chicken-tortellini-and-spinach.html

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Apple Cashew Salad

Posted on January 26, 2015 by Angie

Apple Cashew Salad

I’m not sure where I got this recipe. I’m thinking my mom, my sister-in-law, a friend…I don’t really know and it really doesn’t matter because it’s a good one. I used to make this a lot for myself years ago, and like it sometimes happens, I’d make it a whole bunch, then get burned out on it, ignore it for a while, but like all good things, come ’round again.

I introduced it to the family for the first time this past week as a side. The girls turned up their noses (they honestly don’t believe me when I tell them they will like these things as they age) so in addition to their chicken, they had apples and carrots. Chris, at first, said he’d pass on the salad as well, and later to my surprise, he dished himself some into a bowl. To even more of my surprise, he announced, as he was nearly done with it, “I can’t believe I’m about to say this, but that was a really good salad.”

What?!?!?!

I nearly fell off my chair and had to ask the girls for confirmation of what I’d just heard.

Ingredients:

  • 1 package Spring Mix, my family is picky about Spring Mix, so I used Romaine
  • 1 cup cashew halves
  • 1 cup Swiss cheese, cut into strips or squares (Swiss cheese slices work really well here)
  • 1 or 2 apples, cored, and chopped

For the dressing:

  • 1 cup extra light virgin olive oil
  • 1/3 cup sugar
  • 1/3 cup apple cider vinegar
  • pinch of salt
  • 2 tsp. Dijon mustard
  • 2 tsp. poppy seeds
  • 1 tsp. minced onions

Preparation:

In a large bowl, toss together the salad ingredients. In a liquid 2 cup measuring cup, whisk together vigorously the dressing ingredients to emulsify. Drizzle over the salad.

Posted in Salads, Vegetarian | Leave a comment

French Toast

Posted on January 26, 2015 by Angie

French ToastFrench Toast with Powdered Sugar

I’ve noticed, as of late, my family puts in their requests for weekend breakfast meals early on in the week. This one came from Leah, “Mom, it’s been soooooo long since you’ve made French Toast, will you pleeeeaaaase make it this weekend?” She also had two friends spend the night, and since I usually aim for a good homemade breakfast meal on the weekends, she got what she wanted plus eggs and bacon.

This dish is another one that I really just sort of wing it. My thought is that as long as you have a hearty bread to build upon, you’re good to go. There’s nothing worse, in my opinion, than mushy French Toast. For years now, when I make this, I buy a loaf of Panera’s Country Miche and have them slice it thin. Typically, I’ll use some of the bread for Tuna Melts and the remainder of it for French Toast, but this weekend, I used the entire loaf so that the girls will have leftovers all week long.

A large part of the reason I created this blog is a place to house all my recipes, but also, so that when the girls get older, they can come here, pull up what they want to make and go from there. With that in mind, I tried to pay more attention to what I put in it, so they in turn wouldn’t have to ‘wing it’! Sorry, girls. I didn’t do much better with measuring and leveling. It is what it is!

Ingredients:

  • 1 loaf of Panera’s Country Miche, sliced thin
  • 8 eggs, whisked
  • 2 1/2 to 3 cups milk (I had some whipping cream that was close to expiring so I used that & milk)
  • 4 tbsp. sugar (granulated or brown)
  • 1/2 tsp. salt
  • Here’s where I don’t really measure, but guesstimate based on looks and smell:
  • vanilla extract (I just pour it in. Maybe 2-3 tsps., quite possibly a tbsp.)
  • ground cinnamon (again, 2-3 tsps., maybe more)
  • ground cloves, nutmeg, and allspice (I think these 3 spices are what sets my French Toast apart from most recipes. It’s enough of something to raise an eyebrow, alert the taste buds, plus they blend, meld, and complement one another so well. Anyhow, I truly don’t measure any of these, I just shake it in. Whisk it all together, do a sniff test, and add in more if I’m not quite satisfied with the potpourri of smell.
  • Coconut oil, refined though the unrefined would give it a nice, subtle coconut flavor

Preparation:

Whisk together the above listed ingredients. Heat the electric griddle to 325. Melt a tbsp. of coconut oil and spread among the griddle. Dip each slice of bread into the mixture, shaking off the excess, and cook on each side until golden brown. Reapplying coconut oil as needed.

Serve hot off the griddle with warmed maple syrup and a sprinkling of powdered sugar.

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Homemade Taco Seasoning

Posted on January 20, 2015 by Angie

homemade taco seasoning

Making your own taco seasoning is budget friendly and quick to toss together. We had taco salad for dinner Sunday evening and while the meat was browning, I whisked it together.

Ingredients:

  • 2 tbsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper

Preparation:

Combine the above spices and mix well. Makes enough for 2-3 lbs. ground beef. Once the meat is browned, drain grease, and sprinkle in the seasoning, adding a tbsp. or two of water. Stir to combine.

Posted in Homemade Spices/ Sauces & Mix, Mexican | Leave a comment

Cinnamon Roll Saturday

Posted on January 20, 2015 by Angie

cinnamon roll

In our house, breakfast during the week usually consists of eggs, oatmeal, cereal, or for me, nuts and cheese. The weekends; however, are reserved for something more time consuming. It had been over 15 years since I’d tried my hand at cinnamon rolls, so it was worth another shot.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 tbsp. cold butter
  • 1/2 cup milk, additional tbsp. as needed

For the filling:

  • 5 tbsp. butter, softened, divided
  • 2/3 cup brown sugar
  • 2 tsp. cinnamon

For the icing:

  • 3 cups powdered sugar
  • 4-6 tbsp. milk
  • 1 1/2 tsp. vanilla extract
  • dash of salt

Preparation:

Preheat oven to 400 degrees. Grease a 9×13 pan with butter; set aside. In a bowl or a food processor, combine the flour, sugar, baking powder, and salt. Cut or pulse in butter until crumbly. Stir in milk, a little at a time, and toss with a fork until mixture forms a ball. Turn dough onto lightly floured surface; roll into a 14 inch square. Spread with 3 tbsps. butter. Combine the brown sugar and cinnamon; sprinkle over butter. Roll up the dough and cut into 12 even slices. Place cut side up in a greased pan and bake for 18-20 minutes, or until a light golden brown. Remove from oven and brush tops of rolls with remaining butter.

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and dash of salt. Spread over the cinnamon rolls while still warm.  Served warm, these melt in your mouth. To store, allow rolls to get to room temperature and transfer to a Tupperware container. Or freeze individually by covering in plastic wrap.

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Banana Bread Brownies

Posted on January 16, 2015 by Angie

Banana Bread Brownies

A few days ago Chris sent me a text to request I make these, with walnuts included. The recipe was listed on a friends Facebook page. This is absolutely a Chris kind of dessert. How do I know? Because I wouldn’t have given it a second thought. His work crew was having a party last night to send off one of the guys on their shift so I made them, let the girls sample it, and sent the remainder with him. The girls decided it was indeed, just as it’s named, Banana Bread Brownies, “It tastes like banana bread, but with frosting.” Chris and the guys liked it.

Ingredients:

  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 1 stick of butter, softened
  • 2 eggs
  • 4 ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 cup chopped walnuts

For the brown butter frosting:

  • 1 stick of butter
  • 4 cups powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 3-5 tbsp. milk, for desired consistency

Preparation:

Turn on oven to 375 degrees. Grease and flour a 9×13 pan; set aside. For the bars, in a large bowl, beat together the sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Fold in the walnuts.

Spread the batter into prepared pan. Bake for 35 minutes or until top is golden brown or toothpick inserted comes out clean.

In a large saucepan, melt the butter over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Add in powdered sugar, vanilla extract, and milk. Whisk together until smooth. The consistency will be thicker than a glaze, but thinner than a frosting. Spread the frosting over the warm brownies. It will take only a few minutes for it to set up

Posted in Bread/ Muffins, Desserts | Leave a comment

Flourless Black Bean Brownies

Posted on January 12, 2015 by Angie

black bean brownies

I wasn’t suspect of these, but I know my kids well enough to know that I’d best keep my mouth shut before they’d had their first bite. I love those moments when they’ve already told me something is good and they’re halfway through a meal, dish, dessert or whatever when I ask them with a coy smile, “Do you want to know what’s in it?” Their faces fall, crumbs still on their lips, and with a mouthful proclaim, “Mom! What’d you do to these?”

I love it. Each.and.every.time.

And for the record, once they learned what was in them, they were not deterred. Let’s just say, that I only had one of these and the leftover crumbs. I will definitely make these again.

Ingredients:

  • 1 15oz. can of black beans
  • 2 eggs
  • 1/2 cup cocoa
  • 3/4 cup sugar
  • 1 tbsp. refined coconut oil
  • 1 tbsp. milk
  • 1 tsp. vinegar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. instant coffee
  • 1 tsp. vanilla extract
  • 1 cup chocolate chips, divided

Preparation:

Preheat the oven to 350 degrees. Grease or use non-stick spray to coat a 9×9 pan and then line with parchment paper with a 2 inch overhang on all sides. Spray/ grease the top of the parchment paper as well; set aside.

Drain and rinse the black beans well. Add the black beans, eggs, cocoa, sugar, oil, milk, vinegar, baking powder & soda, instant coffee, and vanilla extract to a food processor. Puree until smooth. Fold in half of the chocolate chips and pour into the prepared pan. Sprinkle the remaining chocolate chips on top.

Bake for 28 – 32 minutes. Because these brownies are moist and have more of a cake-like texture, it’s important to allow them to cool completely before cutting and serving or you’ll just have a tasty, crumby mess on your hands.

Adapted from: http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html

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Bacon Wrapped Jalapeno Poppers

Posted on January 12, 2015 by Angie

jalapeno poppers

This past summer, for our anniversary, I bought Chris the Little Red Acorn, a ceramic egg-shaped griller/ smoker. And since that time, I don’t think we’ve used our gas grill once. It produces such fantastic tasting food because it uses lump charcoal and seals in the flavor and juices of whatever you put in it. That’s the case with these l’il guys. A completely different flavor than simply putting them in the oven: smoke-y & so flavorful.

Ingredients:

  • 8-10 jalapenos, halved and deseeded
  • 1 pkg. Neufchatel cheese, room temperature
  • 1 pkg. dry onion soup mix
  • 1 pkg. bacon

Preparation:

In a small bowl, mix together the Neufchatel cheese and the onion soup mix, until thorough combined. Scoop the cheese mixture into each half of the jalapeno. Wrap with a half of a slice of bacon, or a full slice, depending on the size of the jalapeno. Since Chris also grilled steaks for dinner last night, he cooked the steaks first and then added the poppers and cooked them for 10 minutes. In the oven, you’ll want to cook them at 450 degrees for 12-15 minutes.

Posted in Appetizers, Sides | Leave a comment

Hummus Take 2

Posted on January 12, 2015 by Angie

Hummus

This was my lunch yesterday. Yum.

I’m easily impressed that a dish can have similar ingredients, but yield a different taste. This is the case with this hummus recipe. The primary difference in this one is that there is no Greek yogurt & less tahini.

Ingredients:

  • 1 15.5 oz can of chickpeas
  • 4 tbsps. lemon juice
  • 1 1/2 tbsps. tahini
  • 2 garlic cloves
  • 2 tbsp. olive oil, plus more for serving
  • 1/2 tsp. salt
  • parsley, optional

Preparation:

Drain the chickpeas, reserving 1/4 cup of the liquid. For a smoother hummus, remove the skins of the chickpeas. Yes, this takes some time, but for me, it’s worth it. Try it, you’ll see what I’m talking about. In a food processor, combine the reserved liquid, chickpeas, lemon juice, tahini, garlic cloves, olive oil, and salt; blend until smooth. Transfer hummus to a bowl, drizzle with additional olive oil, and garnish with parsley, if desired.

Adapted from:

book

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