Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Monday, October 20, 2014

Chocolate Striped Cookie Salad

This salad is going to be on my holiday tables....no ands if or buts about it. It probably is more like a dessert but because its in a bowl and has the "idea" of a salad, thats what we will claim that it is. 
This delicious dish of yumminess is packed full of everything that makes your 
tastebuds sing happy songs...its perfect for a side to any family gathering or just for a "regular" ol' meal that you eat on mismatched plates.
Its fabulous!!!!

Chocolate Striped Cookie Salad
2 c. buttermilk
2 boxes instant vanilla pudding mix
16 oz. whipped topping (I always prefer Cool Whip...but use what you like)
1-2 small can mandarin oranges, drained 
2 c. Fudge Striped Cookies, chopped (I used a "no name" brand, worked perfectly)

Place the buttermilk, pudding powder and whipped topping into a mixing bowl. Whip together until completely combined. Using a spoon, fold in mandarin oranges and chopped cookies into whipped topping mixture, Stir just until combined. Refrigerate until ready to serve...but sample it first (*wink*) because you will want to be the first to drool over this delicious dish!


Friday, October 17, 2014

Julie's Strawberry Pineapple Punch

We are still having a few "warmer" days and I'm LOVING IT!! 
I don't know why, but strawberry drinks take me to "summer" and everything warm and pretty! 
This Strawberry Pineapple Punch is a refreshing drink to brighten up any day, and a healthy way to 
stay on track with your diet!

Julie's Strawberry Pineapple Punch
1 lb. fresh or frozen strawberries (if using frozen strawberries, get the "unsweetened")
1 qt. pineapple juice
2 T. sugar (optional...if your berries aren't too tart, I would leave this out)

Place juice, then sugar and strawberries in a blender. Pulse until completely blended. For a more "slushy" punch add ice and blend. Serve immediately. 

Makes about 4-5 servings. 


Wednesday, October 15, 2014

Julie's Fruity French Toast Kabobs

French toast is fabulous ALL BY ITSELF BUT...with all this fruit, its AMAZING!
I love that its still "french toast" but with a fun twist. You can put any fruit 
you want on the kabobs, but strawberries and bananas just seemed like the perfect
pair for this mornings breakfast! 

Julie's Fruity French Toast Kabobs
5 eggs
1 1/2 c. heavy cream
3 T. sugar
1 T. vanilla

Beat ingredient together in a mixing bowl. 

1 loaf french bread
fruit: bananas, strawberries, blueberries, raspberries, kiwi, blackberries, fresh pineapple, fresh peaches etc....

Cut bread into thick (1") slices. Then cut slices into cubes. Dip each cube into the egg mixture. Cook on a HOT greased pancake griddle. Rotate sides so each side is cooked and browned. Place cooked cubes onto skewers alternately with fruit of your choice. Dust with powdered sugar and drizzle with maple syrup. 


Monday, October 13, 2014

Sommer's Buffalo Chicken Dip

We had a big family reunion this summer (probably like most of you did), I think 
one of my favorite things about our reunion is gathering the entire family together and 
enjoying each others company and eating all the CRAZY GOOD FOOD! My sister in laws are
 all AMAZING cooks, I've bragged about all 3 of them before....this is another one 
of their DELICIOUS recipes!! I love that I can eat it for a snack OR for a meal (its that filling). 
Its got the perfect zip to it, a little crunch and goes perfect with a corn chip or cracker!

Sommer's Buffalo Chicken Dip
2 cans of chicken, drained
3 (8 oz) cream cheese, softened (I put each brick in separately and microwave it for 30 seconds)
1 c. ranch
3/4 c. Franks Hot Sauce
1 c. shredded cheddar cheese
1 c. chopped celery (small pieces)

Combine all ingredient and whip together using an electric mixer. Chill until ready to serve. Serve with corn chips or whole wheat crackers.


Friday, October 10, 2014

Roasted Broccoli

I've ALWAYS been a broccoli hater....BUT I've gagged it down on many occasions because I know its good for me and lets face it, its filling and keeps me from shoving things that AREN'T so 
good, into my mouth. After complaining about my hate for broccoli on facebook, I had many people tell me that I wasn't cooking it right....I needed to ROAST it in the oven...hmmmmm, I'd never thought of that! 
Well....I hunted down a recipe that suited me and whipped up some Roasted Broccoli
the following night...in fact I made an entire baking sheet full (being optimistic)...AND
"WE" (all of us) downed the entire pan!! I couldn't believe how it changed the flavor 
of this otherwise "bitter" vegetable. The garlic and pepper accented it just enough to give it flavor 
without overpowering the broccoli! I AM A HUGE FAN of Roasted Broccoli and we are going through LARGE (Costco sized) bags at one sitting! YES, I can now say, "I love me some broccoli"!

Roasted Broccoli
2 heads broccoli or 1 1/2 lbs, rinsed and cut into smaller pieces (not crumbles, but smaller)
4 T. olive oil
1 t. garlic powder
1/2 t. kosher salt
1/2 t. freshly ground pepper

Fresh grated parmesan cheese, optional

Mix together oil, garlic, salt and pepper in a small dish. Place broccoli into a mixing bowl, pour oil mixture over the top and TOSS. Spread broccoli onto large baking sheet. Bake at 425 for 8-10 minutes OR until you reach your desired "crunch". I cooked mine for 10 minutes. Top with parmesan cheese if desired OR you could use cheddar or any other cheese you prefer OR just leave it plain. We have done both and like it equally. 


Wednesday, October 8, 2014

Glazed Pineapple Almond Chicken

This Glazed Pineapple Almond Chicken is a nice "Autumn" dish. Its 
not "heavy", but very filling. Its a great comfort food. I love the crunch of the 
almonds with the light pineapple taste. 

Glazed Pineapple Almond Chicken
3-4 boneless, skinless chicken breasts, diced into bit sized pieces
2 c. pineapple juice
1 c. pineapple tidbits
1/2 t. garlic powder
1/2 t. pepper
2-3 T. butter
1 c. brown sugar
1/2-1 c. chopped almonds
2 T. cornstarch
2 T. cold water

4-6 c. cooked rice

Place butter in a frying pan, melt. Add chicken pieces, garlic powder and pepper. Cook until browned and cooked thoroughly. When meat is cooked, add pineapple juice and brown sugar. Simmer for 5-7 minutes. Make a thickening with cornstarch and water. Stir until mixed. Add to pineapple juice mixture. Stir until its mixed into sauce. Bring sauce to a boil, continue stirring until sauce thickens, add pineapple tidbits (sauce won't be SUPER thick, but thicker than the sauce was without the thickening...if you like it thicker, make and add more cornstarch thickening). Serve on top of a bed of cooked rice. Top with chopped almonds.


Monday, October 6, 2014

Hawaiian Breakfast Cheese Crisp

I hate getting into a "breakfast rut", where I am cooking the same things
over and over again....I guess thats why I am always trying to shake things up
a little. This Hawaiian Breakfast Cheese Crisp can be served to those who
have to "eat on the run" or those who can sit down and enjoy a little "breakfast time" before 
a busy day. Its packed full of all the good hearty food that make 
breakfast SCRUMPTIOUS! You're going to love it, I just know it!!

*Recipe is shown in "steps" without specific amount of ingredients. Make sure to read through  steps first so you know what ingredient you need to make these delicious Hawaiian Breakfast Cheese Crisps.... the amounts are, "desired amounts." (as much or as little as you like).

Hawaiian Breakfast Cheese Crisp
Place tortilla shells on a baking sheet, top with desired amount of shredded Colby Jack Cheese.

Sprinkle with cooked, diced ham (I warmed my ham up in a frying pan prior to
 putting on top of shells)

Top with cooked, scrambled eggs and MORE shredded cheese.

Top with pineapple tidbits....place under the broiler for 1-2 minutes until cheese is melted
and tortilla is browned around edges. 

Cut Cheese Crisp into pizza triangles with a pizza cutter and serve. 
Eat as is OR dip in your favorite dipping sauce.


Friday, October 3, 2014

Breaded Shrimp

Seafood is manna from heaven (of course thats just my opinion...but I'm sure it really is).
I love pretty much anything from the ocean...shrimp especially! This fabulous Breaded Shrimp is 
an easy, tasty dish you can whip up for the entire family or for special occasions. If you like 
breading on your seafood....look no further, this is your dinner for tonight!

Breaded Shrimp
1 t. salt
3 1/2 t. powdered sugar
2 c. flour
1 t. pepper
1/2 t. garlic powder
3 eggs, beaten
3 T. buttermilk
1 c. bread crumbs
2 dozen jumbo shrimp, shelled and deveined
oil for frying

Pour enough oil in a deep dish frying pan, to cover shrimp (amount depends on the size or your pan). Heat oil until HOT. 

Combine flour, salt, powdered sugar, pepper and garlic powder in a dish. Set aside. Place bread crumbs in a separate dish, set aside. Beat eggs and milk together, place in a separate bowl and set aside. Wash shrimp, pat dry with a paper towel. Dredge shrimp in the flour, then the egg mixture and then the breadcrumbs. Place coated shrimp into hot oil. Cook 1-2 minutes or until golden brown. Repeat until all shrimp are cooked. Serve hot with cocktail sauce.


Wednesday, October 1, 2014

Root Beer Float Pancakes

When I was a kid I LOVED root beer, the soda's, the floats, the root beer barrell candies, the
salt water taffy, the popsicles....all of it! NOW being a grown up, the love for root beer still exists...so the thought of "ROOT BEER PANCAKES" was a dream come true because NOW we can serve
root beer for breakfast and its OKAY!!! My daughter bit into these fabulous pancakes and said 
she felt like she was eating a root beer float...from a malt shop! They are the perfect new recipe
to shake up your breakfast menu!

Root  Beer Float Pancakes
2 c. flour
1/4 c. sugar
2 t. baking powder
1 t. baking soda
1 1/2 c. root beer
2 eggs
1/4 c. melted butter
1 t. vanilla

Combine all dry ingredient in a bowl, whisk together. Add root beer, eggs, butter and vanilla and mix thoroughly. Cook on a hot, greased griddle. Brown on each side and serve with Root Beer Whipped Topping (recipe included below) and maple syrup. 

Root Beer Whipped Topping

1 c. heavy cream
1 t. root beer extract
4 T. powdered sugar

Pour cream into a mixing bowl and mix on high until peaks form. Add root beer extract and sugar and whip until combined. Serve with root beer pancakes. 


Monday, September 29, 2014

Julie's Chicken Enchilada Bowls

I love, love, LOVE mexican food...authentic or otherwise. If it says "enchilada" I KNOW it has to 
be something I would ADORE! These Chicken Enchilada Bowls were something I 
thought I would tryout on the family and see if they were really as good as my imagination
made them out to be.......YEP, they were!! They made my mouth do a little happy dance!!
They are packed full of that comfort flavor of a "Chicken Enchilada" without all the work. 
I KNOW these will make it to our table OFTEN!

Julie's Chicken Enchilada Bowls

Yield: Serves approximately 6 people

Special Enchilada Cream Sauce:
1 lg can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded cheddar cheese
2-3 T. flour

Combine the enchilada sauce, cream and broth in a saucepan and heat. Stir constantly or it will burn. When sauce starts to boil add cheese and flour. Stir with a whisk until flour is well combined. Continue to stir until sauce thickens. Set aside. 

Enchilada Bowls: 
1 rotisserie chicken (or you can use cooked chicken of your choice), removed from bones
6 c. cooked rice
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
3 c shredded cheddar cheese
1 bag Frito corn chips
avocado, diced
tomatoes, diced
sour cream

In a bowl (1 bowl for each person eating) layer desired amount of rice, beans, corn, chicken, SAUCE (the Special Enchilada Cream Sauce), cheese, and Frito chips. Top with avocados, tomatoes and a dollop of sour cream if desired. 
Hope you LOVE it as much as we do!!!