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

Wednesday, October 30, 2013

Julie's Crab and Cream Cheese Egg Rolls

Here's a  little "switch up" to your old stand-by, run of the mill, every day egg roll! 
I ADORE these Crab and Cream Cheese Egg Rolls...ONE of my favorite foods!

Crab and Cream Cheese Egg Rolls
2 packages cream cheese, softened
1/2 c. grated monterey jack cheese
3 T. lime juice...NOT lemon
1 lb. imitation crab, shredded (use your fingers and tear apart or you can cut it)
1/4 t. cayenne pepper (more or less depending on your taste)
1/2 lb. cooked CRISPY bacon, crumbled and drained (NOT BACON BITS...use the REAL stuff)

Combine all ingredient except bacon into a mixing bowl. Mix with a mixer until well blended. Place a spoonful of filling down the center of the egg roll wrap. Fold according to package instructions, moistening the edges with water and pressing to seal shut. Heat oil to 350 degrees. Fry the egg rolls until they are golden brown, about 45 seconds to 1 minute. Drain well on a paper towel.

"hen hau fan" (means "very good food" in chinese)
Okay...its not "real" chinese food...but hey, an egg roll can be called good in any language, right?!?!

Julie~

Monday, October 28, 2013

Julie's Sweet and Sour Hawaiian Haystacks


 THESE Sweet and Sour Hawaiian Haystacks are a fun, light, scrumptious dinner that is FAST and EASY! They were so good and I LOVED them so much that I could have eaten them 2 or 3 times in the same week, but I refrained from it...thought I would hold off as to not make everyone sick of them. A definite hit at our house, I'm guessing they will be at your's too!


Julie's Sweet and Sour Hawaiian Haystacks 

6 cups steamed rice (brown or white...whatever you like, we like white)
3 c. cooked, boneless chicken (I used boiled chicken breast...use what you like)
1 can pineapple tidbits, drained
2 small cans mandarin oranges, drained
slivered almonds
grated cheese
coconut
sweet and sour sauce (recipe below)

*almonds, cheese and coconut amounts are "as desired"

Sweet and Sour Sauce:
1 1/3 c. vinegar
1 3/4 c. sugar
1 3/4 c. catsup
2 1/4 c. COLD water
7 T. cornstarch
2 1/3 T. salt

Add all ingredient into a medium saucepan. Cook on medium high, stir continually until thickened. *sauce will get a "shiny" look to it as it thickens. Serve. 

Place desired amount of rice (per one person serving) in a bowl. Add chicken, pineapple, oranges, almonds, coconut and grated cheese. Top with sweet and sour sauce. ENJOY!

Julie~

Friday, October 25, 2013

Biscuit Panini

This breakfast sandwich is and EASY "sit down and eat" breakfast or a "eat on the run"
kind of breakfast. It can be made ahead of time and warmed in the microwave, or 
eaten fresh and hot. Its yummy and has livened up our breakfast menu.

Biscuit Panini
1 can GRAND biscuits (generic works fine)...just make sure they are the BIG ONES
8 slices cheddar cheese
8 scrambled eggs (already cooked)
8 slices of ham, warmed

Bake biscuits as directed on package. Remove from the oven and cool slightly. Slice each biscuit in 1/2, so you have a top and a bottom. Fill with COOKED scrambled egg, one slice of ham, one slice of cheese. Butter top and bottom of biscuit and place in a HOT frying pan or in a panini press. IF using a frying pan, place a small, heavy plate on top of biscuit and place something heavier on top of that (causing the sandwich to PRESS together) I use another pan filled with water, when I do it this way, but you can use anything. Cook one side until brown then turn to do the same on the other side. IF using a panini press, there is no need to turn your sandwich, both sides cook at the same time. Cook until golden brown and cheese is melted. Remove from pan...EAT! Mmmmmmm!

Julie~

Wednesday, October 23, 2013

Lemon Blueberry Muffins

These Lemon Blueberry Muffins are moist and packed full of deliciousness!
They are perfect hot or cold...made for breakfast on the go, breakfast at the table, 
a snack after work or before dinner...they sort of just melt in your mouth
no matter when you eat them!

Lemon Blueberry Muffins

2 c. flour
2/3 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4. t. salt
1 c. sour cream
1/4 c. buttermilk
1/4 c. oil
1 egg
1 t. fresh lemon zest
1 t. vanilla
1 c. fresh or frozen blueberries (if frozen, DON'T thaw)

Line muffin tin with liners, spray with cooking spray. Set aside. Mix all dry ingredient together, set aside. 
Place sour cream, butter milk, oil, egg, lemon zest and vanilla in a mixing bowl. Beat until combined. Add dry ingredient and mix until moistened (batter will be lumpy and thick) Fold in blueberries, just until combined. 
Fill each muffin cup 2/3 full. Bake at 400 degrees for 18-23 minutes or until done. Top with a lemon glaze while hot. 

Lemon Glaze: 2/3 c. powdered sugar, enough lemon juice to make a thin glaze. Stir until combined, pour over HOT muffins. 

Enjoy!
Julie~

Monday, October 21, 2013

Chocolate Chip Cookies

Isn't a chocolate chip cookie an American staple?...everyone should have them in 
their cookie jar at least my daughter thinks so...she has made them every week for a month
and they don't last long...sort of a "now you see them, now you don't" kind of thing. 
I guess that means they can be considered a family favorite.

Chocolate Chip Cookies
2 1/4 c. flour
1 t. baking soda
1 1/2 t. cornstarch
1/2 t. salt
3/4 c. melted butter
3/4 c. brown sugar, packed
1/2 c. sugar
1 egg + 1 egg yolk
2 t. vanilla
1 c. chocolate chips

Mix all dry ingredient in a medium bowl...set aside. In a mixing bowl, combine butter and sugars, beat until light and fluffy. Add egg and egg yolk and vanilla. Mix until combined. Add flour, mix a little at a time until all dry ingredient is incorporated. Dough will be soft. Fold in chocolate chips. Remove dough from mixing bowl and place in another dish...cover and refrigerate for 2 hours. Remove from refrigerator and let sit for 15 minutes. Roll dough into small (walnut sized) balls. Place on a greased cookie sheet. Bake at 325 degrees for 10-12 minutes. Cookies will SEEM a little doughy but will "set up" as they cool on the cookie sheet. 

Julie~

Friday, October 18, 2013

Cheesecake Waffle Breakfast Sandwich

Cheesecake is one of my FAVORITE desserts in the world....make it into a breakfast sandwich
and it becomes HEAVEN. This sandwich is a palate pleaser for both young and old...it doesn't
get much better than this!

Cheesecake Waffle Breakfast Sandwich
1 box Strawberry Eggo Waffles
Fresh sliced strawberries
cheesecake filling (recipe below)
Strawberry jam
Strawberry syrup (optional)

Toast waffles as directed on package. Cool Slightly. Set aside.

Cheesecake Filling:
8 oz. whipped topping (Cool Whip or generic)
8 oz. pkg. cream cheese, softened
1/3 c. powdered sugar

Combine ingredient in a mixing bowl. Mix until completely combined. Spread filling on one side of each COOKED, slightly cooled, waffle. Spread strawberry jam on one of the cheesecake filled waffles. Top jam and cheesecake filled waffle with sliced strawberries, place another cheesecake filled waffle on top(one without jam)...making a sandwich. Drizzle strawberry syrup over the top if desired. Eat with a fork..this scrumptious breakfast is too messy to eat with your hands. 

Julie~

Wednesday, October 16, 2013

Navajo WAFFLES

I ADORE Navajo Tacos, but the scones are so time consuming to make (I like fresh homemade scones, made from scratch)...BUT waffles, they take NO time at all!!! THIS recipe is a great, easy dish that is almost like eating Navajo Taco's...and we love it! It's easy and tastes fabulous! Your family is sure to love it!

Navajo WAFFLES
2 boxes Krusteaz Corn Bread mix
     mix according to package directions. Cook in a waffle iron...just like you would ANY waffle.

Chili:
1 can black beans, drained
1 can red beans, drained
1 quart tomato juice
1 package chili seasoning
1 package taco seasoning
1 lb ground beef, cooked, drained

Combine all ingredient in a sauce pan. Cook until hot. Serve

Place chili onto hot waffle. Top with your favorite taco toppings: lettuce, tomatoes, avocados, sliced olives, sour cream, ranch, onions etc.... Dinner is served!

Julie~ 

Monday, October 14, 2013

Dorito Chicken

I am not a Dorito lover...but use them IN something or ON something like this and I LOVE them! They add the perfect flavor to an ordinary piece of chicken. Your family will think you are AWESOME for letting them eat Doritos with such an "ordinary" meal...you'll win the "cool mom" award for sure!

Dorito Chicken 
1 bag of Nacho Cheese Doritos
1/2 c. Panko Bread Crumbs
6 boneless,skinless, chicken breast. Cut each piece in 1/2. Set aside.

3 eggs
1 c. milk
1c. buttermilk

Mix eggs, milk and buttermilk in a mixing bowl. Whip until ingredient it combined. Place chicken in a large ziplock bag. Pour milk/egg mixture over chicken in bag. Zip bag shut and move milk around so chicken is covered. Place in the refrigerator for 1 hour. 

Preheat oven to 400 degrees. Crush Doritos (NOT to a powder, just to smaller pieces) and place in a shallow dish with bread crumbs. Remove chicken from refrigerator, place each piece in the crushed Doritos, covering both sides until coated. Place coated chicken on a baking pan that has been lightly sprayed with cooking spray. Continue until all chicken is covered. Bake for 30-40 minutes or until chicken is done (check by cutting a piece to see if the middle is cooked). Serve with ranch dipping sauce or barbecue sauce or eat as is...its tasty stuff no matter how you eat it!

Julie~

Friday, October 11, 2013

BLC Salad


BLC stands for: Bacon, Lettuce and Chicken Salad. Its a light, but filling meal...a nice change from the heavy food that we usually eat. It tastes soooooooo good and is one of the easiest dinners to make! In fact...you should make it for dinner tonight~

BLC Salad
*I'm not putting amounts because that all depends on the amount of salad that you want to make~

Grilled chicken (we used 1 boneless, skinless breast per person)
romaine lettuce, shredded
grated cheese
small grape or cherry tomatoes
bacon, cooked and crumbled

Combine (we let everyone make their own salad and put the ingredient on the way they wanted). Top with your favorite dressing....we used my Chipotle Ranch Dressing (recipe below). It adds the perfect "zip" to bring out all the yumminess of this salad.

Chipotle Ranch Dressing

1 c. ranch dressing (bottle or make your own...we prefer homemade)
10 shakes of Franks HOT sauce
1/2 t. cumin
a few drops of lime juice (or lemon, we've done both)

Mix together and serve! 

Julie~

Wednesday, October 9, 2013

Honey Walnut Chicken

This Honey Walnut Chicken has an Asian flare that's to die for. I't's officially made its way onto the "VERY FAVORITE list" at our house and is requested frequently when I ask..."what would you like me to make for dinner"....Its extremely delicious..so good that when I see the picture, my mouth waters. Its sure to please everyone and leave them coming back asking for more.

Honey Walnut Chicken
3 lbs boneless, skinless chicken breast cut into bite sized chunks
Place in a large ziplock bag and set aside

Batter:
1 c. flour
3/4 c. cornstarch
2 eggs
1 1/2 c. water
1/4 t. baking powder
1/4 t. baking soda

Mix all ingredient until combined. Refrigerate for 2-3 hours. 

Chicken Marinade:
6 T. soy sauce
3/4 t. pepper
6 T cornstarch

Mix in a small dish, pour over cut chicken in ziplock bag. Zip bag shut and move side to side so the marinade is distributed throughout the bag covering the chicken. Refrigerate 1-2 hours.

Sauce:
1 c. chicken broth
1 c. honey
3/4 c. vinegar
1/2 c. soy sauce
1c. sugar
1/2 c. cornstarch
1/4 c. + 1T  water

Heat first 5 ingredient in a sauce pan. Bring to a boil. In a small dish, mix water and cornstarch to make a thickening. Pour a small amount at a time into boil sauce. Stir constantly with a whip. The sauce will thicken as you cook it for 1-2 minutes. Set aside

Cooking Chicken:
Heat 1qt oil in a deep pan or fryer. Heat to 350 degrees. Place a small amount of marinated chicken into a clean bowl. Pour small amount of batter over chicken, just enough to cover it. Mix around with your hands. Place pieces of battered chicken into HOT oil (a piece at a time...don't POUR into oil). Cook until done, turning periodically if you are frying it in a pan, if you are using a fryer...it will cook both sides. Remove cooked chicken and place on a platter covered with paper towels to collect the excess oil. Repeat until all chicken is cooked. Keep the oil temperature HOT and at 350 degrees. After all chicken is cooked, place into a large dish and pour sauce over the top, toss until all chicken is covered OR pour sauce on individual servings (thats what we do)....add 1 c. slightly chopped walnuts to chicken and sauce OR just place them on top of each serving. Serve over hot, steamed rice or oriental noodles (we like rice) if desired. 

Enjoy!
Julie~

Monday, October 7, 2013

'Nacho Business" Dorito Meatloaf

Meatloaf + Cheese= comfort food! 
My kids actually ASK for meatloaf...something I never did when growing up, 
not that it was AWFUL but it just WASN'T my favorite...my kids tend to differ, 
it IS ONE of their favorites. 
I made a BIG loaf of this Nacho Business Dorito Meatloaf hoping for leftovers,
 but it didn't happen. 
They gobbled down the entire loaf in one sitting!
IT WAS PRETTY tasty,  if I do say so myself!

"Nacho Business" Dorito Meatloaf
2 lbs ground beef
2 1/2 c. crushed NACHO CHEESE Doritos
3 eggs
2 pkg. taco seasoning
1 c. shredded cheddar cheese

Place all ingredient in a mixing bowl. Mix together ( preferably with your hands, BUT you can use a fork or spoon if you prefer) until combined. Place in a large loaf pan. Bake at 350 for 1 hour or until center is completely cooked. Remove from oven, top meatloaf with cheese. Place in the oven until cheese is melted. Serve hot.

Julie~

Friday, October 4, 2013

Seasoned Kabobs

Kabobs are fine just made with "regular" meat...but what makes them SPECTACULAR
IS that little special something that you soak the meat in PRIOR to the grilling
These Seasoned Kabobs are AMAZING! Don't let your LAST grilling for the season
be left to just "regular" meat...make it the BEST it can be!

Seasoned Kabobs
1 c. oil
1 1/3c. honey
1 1/3 c. soy sauce
1 t. pepper
2 cloves garlic, minced
8-12 boneless skinless chicken breast OR 4 lbs pork loin, cut into 1" squares

Combine oil, honey, soy sauce, pepper and minced garlic in a small bowl. Stir until all ingredient is combined. Place cut meat into a large ziplock bag (it might take 2) and pour marinate over the top. Place in fridge for 2+ hours. Remove meat from the fridge, place on skewers with desired ingredient such as: red peppers, pineapple, green pepper, jalapenos, onions, mushrooms, bacon, zucchini etc...grill until done. ENJOY!

Julie~ 

Wednesday, October 2, 2013

Oatmeal Lemon Squares

I am a sucker when it comes to lemon...I love it (guess you might have already guessed that). These bars are SOOOOO good and were gobbled right up before I got to hide some away for later. They are rich and sort of taste like cheesecake. They have quickly become a favorite at our house (but what treat hasn't).

Oatmeal Lemon Squares
1 1/2 c. + 2 T flour
3/4 t. salt
1 1/2 t. baking powder
3/4 c. butter
1 1/2 c. brown sugar
1 1/2 c. oatmeal
1 and 1/2 can's (that is CAN'S not cups) sweetened condensed milk
3/4 c. lemon juice
1 T. lemon zest

Combine butter and sugar and beat until fluffy. Add dry ingredient and oatmeal to butter mixture. Beat on low until all ingredient is combined. Divide the mixture in 1/2 and set aside 1/2 of the mixture. Press the other 1/2 of mixture into the bottom of a 9x13" pan. Set aside. Mix milk, lemon juice and lemon zest. Spread over crust in the 9x13" pan. Sprinkle the other 1/2 of crumb mixture over the top. Bake at 350 degrees for 23 minutes or until golden brown. Let the bars cool for 30 minutes then refrigerate for 2 hours or more. Cut into squares and serve.  

Julie~