1 box of cream cheese
1 package Nutter Butters (take about five out of the package and set aside-you won't need them)
Semi-sweet Baker's chocolate
Place Nutter Butter cookies in a food processor and crush finely. Mix with cream cheese. Form into one inch balls and dip in melted chocolate. Place truffles on cookie sheet lined with wax paper.
I usually put my truffles in the freezer because they keep longer that way. But, you can put them in the fridge if you prefer them that way.
Sunday, November 16, 2008
Sunday, August 3, 2008
Nacho Bake
I saw this on the back of a Velveeta Shells and Cheese box. It turned out to be really yummy!!
1 package Velveeta Shells and Cheese Dinner
1 lb. ground beef (as always, I substitute this with soy crumles)
1 package Taco Seasoning Mix
3/4 cup Water
3/4 cup Sour Cream
3/4 cup Shredded Cheddar Cheese
3/4 cup Salsa
Tortilla chips
Preheat oven to 400 degrees. Prepare the Velveeta Shells and Cheese as you usually would. When this is done and you are adding the cheese mix also add ALL of the sour cream.
Brown meat (or soy) and drain fat if needed. Add water and taco seasoning mix. Simmer for 5 minutes.
In an 8 inch square baking dish, add half of the Velveeta mixture. Top with meat, half of the shredded cheese, and the rest of the Velveeta mixture.
Cover and bake for about 15 minutes. When it is done, top with salsa and the remain shredded cheese (I actually added the other half on top of the mixture before baking it).
In your own bowl (or plate) top with some crushed tortilla chips.
The actual recipe says to add it to the dish, but if you have leftovers (and we did because it is only the two of us!) the chips will get soggy.
Enjoy!
1 package Velveeta Shells and Cheese Dinner
1 lb. ground beef (as always, I substitute this with soy crumles)
1 package Taco Seasoning Mix
3/4 cup Water
3/4 cup Sour Cream
3/4 cup Shredded Cheddar Cheese
3/4 cup Salsa
Tortilla chips
Preheat oven to 400 degrees. Prepare the Velveeta Shells and Cheese as you usually would. When this is done and you are adding the cheese mix also add ALL of the sour cream.
Brown meat (or soy) and drain fat if needed. Add water and taco seasoning mix. Simmer for 5 minutes.
In an 8 inch square baking dish, add half of the Velveeta mixture. Top with meat, half of the shredded cheese, and the rest of the Velveeta mixture.
Cover and bake for about 15 minutes. When it is done, top with salsa and the remain shredded cheese (I actually added the other half on top of the mixture before baking it).
In your own bowl (or plate) top with some crushed tortilla chips.
The actual recipe says to add it to the dish, but if you have leftovers (and we did because it is only the two of us!) the chips will get soggy.
Enjoy!
Tuesday, February 26, 2008
Baked Mostaccioli
YUM!!! So tasty! I love this stuff!!
1 box (1lb.) mostaccioli
1 jar (26oz) spaghetti sauce
1 package (8oz) shredded Mozzarella cheese
Cook mostaccioli as directed on package. Warm up spaghetti sauce over warm heat. After pasta is cooked, combine with sauce. Mix it up well so the pasta is coated in sauce. In a large glass casserole dish (I use 13 X 9in) put a layer of pasta and cover with cheese. Then another layer of pasta and cover with cheese. Continue until all pasta is in the dish. Top with cheese. Cover with foil.
Heat oven to 350 degrees and bake for 10-15 minutes (just until the cheese is melted). I usually remove the foil after this and bake for a few more minutes (like 3 minutes).
Serve with some garlic toast and you are set! A perfect Lenten meal.
Saturday, January 5, 2008
Cream Cheese Wontons
These wontons are really easy and very tasty. You can find wonton wrappers in the produce section of your local grocery store. These are an appetizer, but my huband and I can eat them like a meal. We are BAD!
18 oz. pkg. cream cheese, softened
1 C. Monterey jack cheese, shredded
1 tbs. fresh minced garlic (or more. I didn't really measure out the garlic. My husband and I are garlic freaks, so the more is better for us.)
5 green onions, diced (this is how many I used. You can use as much as you like!)
Black pepper to taste
1 16 oz. package wonton wrappers
Vegetable oil for frying
DIRECTIONS
Mix cream cheese, Monterey jack cheese, garlic, green onions, and black pepper in a small bowl.
Mix cream cheese, Monterey jack cheese, garlic, green onions, and black pepper in a small bowl.
Spoon about one tablespoon of the mixture into a wonton wrapper.
With damp fingers, fold the wonton wrapper in half to make a triangle. Make sure that all edges are sealed.
Quickly fry wontons in vegetable oil until golden brown.
I used my Fry Daddy and it made it a quick job.
DO NOT put ALL the wontons together when frying them. Just fry about 7-10 at one time.
Peanut butter suprise cookies
These are my all time FAVORITE cookies. YUM! I gain about five pounds just thinking about them.
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
DIRECTIONS
Preheat oven to 350 degrees.
Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth.
Add brown sugar; beat until combined, scraping down bowl as needed.
Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt.
With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls.
Place granulated sugar on a plate; roll balls in sugar, coating completely.
Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes.
Remove from oven.
Press one peanut butter cup in center of each cookie.
Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.
Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
DIRECTIONS
Preheat oven to 350 degrees.
Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth.
Add brown sugar; beat until combined, scraping down bowl as needed.
Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt.
With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls.
Place granulated sugar on a plate; roll balls in sugar, coating completely.
Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes.
Remove from oven.
Press one peanut butter cup in center of each cookie.
Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.
Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Baked Potato and Broccoli Soup
This is a recipe from myrecipes.com
You can look at the link to see their recipe. I modify it a little since I'm a vegetarian. Nestie mrspresley also has a potato soup recipe just like this!
It is SUPER yummy.
1/4 cup all-purpose flour
2 (14 ounce) cans vegetarian vegetable broth
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped (I just bought the frozen kind-less work)
1 small onion, chopped
1 1/4 cups milk
Shredded 2% reduced-fat sharp Cheddar cheese (I bought the pre-shredded bagged kind)
7 teaspoons chopped green onions (optional)
1 or 2 cloves fresh garlic, finely chopped (optional)
DIRECTIONS
Whisk together flour and 1/3 cup broth until smooth. Set aside.
Combine remaining broth and next 3 ingredients in a Dutch oven or large stock pot.
Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender.
Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese.
Cook mixture over medium-low heat, stirring constantly, until cheese melts.
Top each serving with green onions or more cheese!
You can look at the link to see their recipe. I modify it a little since I'm a vegetarian. Nestie mrspresley also has a potato soup recipe just like this!
It is SUPER yummy.
1/4 cup all-purpose flour
2 (14 ounce) cans vegetarian vegetable broth
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped (I just bought the frozen kind-less work)
1 small onion, chopped
1 1/4 cups milk
Shredded 2% reduced-fat sharp Cheddar cheese (I bought the pre-shredded bagged kind)
7 teaspoons chopped green onions (optional)
1 or 2 cloves fresh garlic, finely chopped (optional)
DIRECTIONS
Whisk together flour and 1/3 cup broth until smooth. Set aside.
Combine remaining broth and next 3 ingredients in a Dutch oven or large stock pot.
Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender.
Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese.
Cook mixture over medium-low heat, stirring constantly, until cheese melts.
Top each serving with green onions or more cheese!
Cheesy Chicken Biscuit Cups
I have made this before for my husband. He seemed to really enjoy them. You can also modify the recipe by adding in broccoli or whatever other veggie you like!
1 (7.5oz) can homestyle or buttermilk biscuits
15oz Chicken breast, cooked and diced
1 can cream of chicken soup
2/3 cup shredded fat free cheddar cheese
1 tsp dried parsley flakes
1/4 tsp black pepper
DIRECTIONS
Place biscuits in muffin pan, pressing dough into the pan to form cups.
In a bowl, combine chicken, soup, cheese, parsley, and pepper.
Mix well.
Spoon mixture into cups.
Bake at 400 for 12-15 minutes.
1 (7.5oz) can homestyle or buttermilk biscuits
15oz Chicken breast, cooked and diced
1 can cream of chicken soup
2/3 cup shredded fat free cheddar cheese
1 tsp dried parsley flakes
1/4 tsp black pepper
DIRECTIONS
Place biscuits in muffin pan, pressing dough into the pan to form cups.
In a bowl, combine chicken, soup, cheese, parsley, and pepper.
Mix well.
Spoon mixture into cups.
Bake at 400 for 12-15 minutes.
Friday, January 4, 2008
My kitchen gadget wishlist
I finally found a small cookie scoop on Pampered Chef! I NEED one of those. Badly.
For some odd reason, I feel like I need a spreader. Why I can't just use a butter knife, I don't know. But I'm sure I put the spreader to good use!
This egg separator is really neat. I think I may need it.
Do cookie presses really work? If they do, I think it would be neat to have one.
I also need a new set of pots and pans. Ours are all old and not in the best shape. I'm not even sure which brand I would purchase, but something good.
This is totally unrealistic to have, but I think it is pretty cool! It's a pizza oven! How fun!
Why in the world do I want these? I am a nerd.
For some odd reason, I feel like I need a spreader. Why I can't just use a butter knife, I don't know. But I'm sure I put the spreader to good use!
This egg separator is really neat. I think I may need it.
Do cookie presses really work? If they do, I think it would be neat to have one.
I also need a new set of pots and pans. Ours are all old and not in the best shape. I'm not even sure which brand I would purchase, but something good.
This is totally unrealistic to have, but I think it is pretty cool! It's a pizza oven! How fun!
Why in the world do I want these? I am a nerd.
Easy Bake Brownies
Who doesn't like a warm brownie with a cold glass of milk? YUM!
My brownie recipe is EASY! Don't tell anyone, but I just buy a box of brownie mix (the kind that you use a 13x9 pan with).
What I do to make it so tasty is to ADD things to the mix. I add things like chocolate chips, Andes mint, M&Ms, and our favorite, Reese's Pieces!!! They are some melt-in-your-mouth good.
I don't have an exact measurement, as it is really a consistency thing. You can tell when you have enough. I think I may use about 1 1/2 cups or 2 cups? Pictured are my Andes Mint brownies (This is just the batter. They weren't cooked yet). I just layer the top of the mix with them. I used about 12 pieces for this batch.
My favorite things
I love kitchen gadgets. I really do. I can go to Bed Bath and Beyond and just look and look at all the neat gadgets they have. My kitchen is cluttered with gadgets. This is why I need a house. So I can have a bigger kitchen to fill with even more gadgets.
Back to Basics Egg and Muffin Toaster-You can toast, cook an egg, and fry up meat for your egg sandwich. This is the coolest invention. It will also cook it all on a timer, so that everything finishes at the SAME time! How cool is that? You can find it at Sears or Bed Bath and Beyond.
Presto Fry Daddy- My husband bought mine at Walmart. It is seriously the neatest little thing. It makes frying potoatoes and other food easy. It holds up to four cups of food and has a plastic lid for storage of the oil. It also came with a metal spoon to life the food out of the fryer.
Presto Fry Daddy- My husband bought mine at Walmart. It is seriously the neatest little thing. It makes frying potoatoes and other food easy. It holds up to four cups of food and has a plastic lid for storage of the oil. It also came with a metal spoon to life the food out of the fryer.
Rival Crock Pot-How I love thee. I cook lots of things in my crock pot. Soups, chili, etc. I know they make some with a timer, I wish mine had one. I also like to use the crock pot bags so clean up is a breeze.
Back to Basics Hot Cocoa Latte Maker-if you like hot chocolate this is a MUST. It makes all sorts of hot drinks, but I use it for hot cooca. All you do is fill it with milk and add your hot cocoa. Turn it on and it will heat and stir it for you. Then it shuts of when it is ready to go. It makes your drink very frothy and so yummy! It also comes with a guide on other hot drinks you can make using it. What I also like about it is you can wrap the cord around the bottom. That is why you can't see the power cord in this picture.
Home Trends Mini Chopper-I got this from my mom. She's had this chopper for many years and gave it to me when she bought a new one. It works like a charm! It chops up onions and other vegetables quickly and with ease. I have also used it to chop up cookies to make truffles. It's tiny, but okay for now.
Sunbeam Heritage Standmixer-This was a Christmas gift from my husband. It comes with two different sized bowls and a few mixers. I've used it to make my butter cookies and it really mixed up the butter like a pro. I have also used it several other times to make different things and I really like it so far. I think a stand mixer is a must for everyone who enjoys baking.
A cookie scooper! How I love thee!!! Makes cookie baking and tuffle making soooo much easier! If you see one that is smaller than this, PLEASE let me know. I got this one at Bed Bath and Beyond, but I've even seen similar ones at Walmart.
Last but not least is this measuring cup. I like it because the clear part moves. You bring it to the measurment you need, fill it up, and push the bottom part up to remove what is inside. It is nice when you are making peanut butter cookies, because the peanut butter will slide right out.
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