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

Friday, February 28, 2014

Dr. Pepper Pork Chops

Yep, its a REAL thing...DR PEPPER PORK CHOPS!...
They are not just for the "Dr. Pepper Lover"...I don't even like Dr Pepper and these pork
chops were amazing! Give them a try and decide for yourself, you won't be disappointed!

Dr. Pepper Pork Chops
1 can Dr. Pepper
1/2 c. Worcestershire sauce
1/2 t. onion powder
1/2 t. pepper
1/2 t. season salt
1 clove minced garlic

6-8 Pork Chops

Mix top 6 ingredient together in a mixing bowl. Place pork chops in a plastic dish (with a lid). Pour marinade over the meat. Place lid on dish and refrigerate 12 hours. Grill on medium for 7 minutes per side or until desired doneness is attained. DON'T over cook or they will be dry. Serve with your favorite side dish and enjoy!


Wednesday, February 26, 2014

Sausage Quesadilla

Breakfast, lunch, snack or dinner....these are DELISH!! Dip them in your favorite 
dipping sauce or eat them as is...they melt in your mouth!

Sausage Quesadilla
grated cheddar cheese
ground sausage, cooked and drained
flour tortilla's

Butter outside of tortilla shell, place in a frying pan. Sprinkle desired amount of cheese on 1/2 the tortilla. Sprinkle cooked sausage and top with more cheese. Fold over 1/2 the tortilla onto the side that has cheese and sausage. Cook on medium heat until one side is cooked (approx. 2 minutes), flip over and cook the other side. Press the tortilla down with spatula as it cooks, so that the cheese will "seal" the quesadilla together. Remove from pan and enjoy!!


Monday, February 24, 2014

Spinach Artichoke Wontons

If you love spinach artichoke dip of any kind, these are right up your alley. I sat the plate of these delicious little bites on the table and before I knew it....they were GONE! I only had ONE!....such a disappointment when my mouth was begging me for more and there wasn't another one for as far as I could see! THEY are  "YUMMILICIOUS!"....and besides being soooooooooo good, they have spinach in them, so that makes them "healthy", right??!.

Spinach Artichoke Wontons
1 package wonton wrappers (24)
4 oz. cream cheese, softened (unwrapped in the microwave for 30 seconds)
1/4 c. mayonnaise (the REAL stuff)
1/4 c. sour cream
1 clove garlic, minced
10 oz. frozen spinach, cooked and drained well
8 oz. can artichoke hearts, drained
1/4 c. grated mozzarella cheese
1/4 c. fresh grated parmesan cheese
dash of salt

In a food processor mix together all ingredient EXCEPT wonton wrappers. "Pulse" until all ingredient is thoroughly combined. Place a small amount (about 1/2-1t.) spinach mixture into the middle of wonton wrapper. Wet the edges of the wonton wrapper with a SMALL amount of water (this helps it stick to itself), pull sides up and press to make the wonton stick to itself. Continue until all the wontons are used or your spinach mixture is gone (we had a little mixture left over....we dipped crackers in it YUMMMMMM!) Spray pan coating on muffin tin. Place prepared wontons in muffin cups (2 per cup). Bake at 325 degrees for 8-10 minutes. Remove from pan, cool slightly and then EAT!!!


Friday, February 21, 2014

Orange Fluff Fruit Salad

Fruit salad is always a people pleaser...adults and children alike will devour it.
This scrumptious Orange Fluff Salad is a tasty side dish that will make any meal POP!  

Orange Fluff Fruit Salad
2 small cans mandarin oranges
1 lb green grapes
3 pears, cored and diced
orange jello
12 oz Cool whip topping

Drain oranges, place in a mixing bowl. Slice green grapes in half, add to oranges. Add diced pears. Combine Cool Whip and stir. Add enough dry jello powder for desired orange flavor. Stir, serve. 


Wednesday, February 19, 2014

Parmesan Brussel Sprouts

Let me tell you upfront that I AM NOT a Brussel Sprout fan....having said that, I LOVED THESE!
I don't know if it was the parmesan cheese or the way the brussel sprouts were 
cooked...they were full of  a yummy "roasted" flavor and made eating brussel sprouts
actually DELICIOUS! 

Parmesan Brussel Sprouts
2 dozen brussel sprouts
Oil (for cooking)
lemon pepper
1/2 c. parmesan cheese

Slice brussel sprouts in half. Place a small amount of oil in a the bottom of a skillet, spread oil to cover the bottom of the pan. Put brussel sprouts, cut side down, into oil. Sprinkle with lemon pepper and cover. Cook on medium heat for 5 minutes. Remove lid and cook for another 3-4minutes or until brussel sprouts are tender. Place brussel sprouts in a 8x8 baking dish, top with parmesan cheese, let sit for 3 minutes, serve hot!


Monday, February 17, 2014

Hamburger Rice Casserole

This Hamburger Rice Casserole is an easy dinner...especially if you already
have the rice cooked, like I did. Its a great way to use up leftover rice and ground beef
that is sitting in the fridge from previous meals. You won't even realize
 you are eating "leftovers"....IF you don't have leftover rice and ground beef, just 
whip some up...its easy either way....and it tastes great too!

Hamburger Rice Casserole

3 c. cooked rice
3/4 lb. cooked ground beef, drained
2 can cream chicken soup
1/4 t. season salt
1/4 t. pepper
1/4 t. garlic powder

1 1/2 c. grated cheddar cheese
2 c. crushed potato chips (regular)

Place rice, ground beef, seasonings and cream chicken soup together in a mixing bowl. Stir until combined. Pour into a casserole dish.  Top with cheese, then top with crushed regular potato chips. Bake at 350 for 30 minutes. Serve with a side salad and there you have it... DINNER!


Friday, February 14, 2014

Mango Chicken Thighs

If you are cooking at home tonight, this
is a great dish to spoil your sweetheart. ITS simple but tastes like you spent hours
in the kitchen. The sweet mango marinade makes these chicken thighs melt in your mouth. 
Whatever you do today, ENJOY and EAT WELL! 

Mango Chicken Thighs
8-10 chicken thighs, skin removed
1 bottle "Mango Island Marinade)
Remove skin from chicken, discard skin and place chicken in a 9x13 baking pan. Bake at 375 degrees for 1 hour. Serve with steamed rice or baked potato. 
See....I told you it was SIMPLE!!


Wednesday, February 12, 2014

Chicken Chowder

Soup....it just warms the soul. It seems our winter months are filled with soup of some kind 
or another. I not only like the ease of soup making, but the comfort of a bowl of warm, yummy
goodness just makes me want to curl up with a blanket and a good movie. 
This Chicken Chowder is a tasty, hearty soup. 
It can be made ahead of time or in just a few short minutes after a long day....
IT is MY kind of SOUP!

Chicken Chowder
2 can cream chicken soup
1 Rotisserie chicken (or any chicken), remove meat from the bone (Use ONLY the meat)
2 can black beans, rinsed and drained
1 c. water
1 can rotel tomato's
2 can corn, drained
1 1/2 packages taco seasoning (can use 2 packages if you like more flavor)

Combine all ingredient in a crock pot. Stir until combined. Cook on low for 4-6 hours. If you don't want to use the crock pot, place all ingredient in a large pot. Stir and cook on medium for 30 minutes or until hot and flavorful. Serve with grated cheese if desired.


Monday, February 10, 2014

Buffalo Chicken Burger

This is a little tangy treat to satisfy the want for a "BURGER"....but with a TWIST!
The tasty MOCK winger sauce is the secret to the YUMMINESS of this Buffalo Burger...
Its a DANDY DISH that you're going to love!

Buffalo Chicken Burger

1lb ground chicken or turkey
1/4 t. onion powder
1/4 t. garlic powder
1 egg
1/4 c. plain bread crumbs
dash salt
dash pepper

oil for cooking
pre-sliced swiss cheese

Combine ingredient in a mixing bowl. Using your HANDS, squish and mush until combined. Preheat pan and oil on a medium heat. Cook the chicken burgers until done...depends on how thick you make them, but approximately 7-10 minutes on each side. 

MOCK Winger Sauce:

1 1/2 c. brown sugar
4 T. water
6 T. "Franks" Hot Sauce (it has to be this brand)

Heat hot sauce, water and brown sugar in a sauce pan until all the sugar is dissolved. 

Place chicken burger on a bun, top with desired amount of winger sauce and swiss cheese. You might even have to eat this with a fork...its pretty messy but AMAZING!

*For an added bit of YUMMINESS...mix sauce with some ranch dressing, this will create a "buffalo sauce" similar to the one served at Wingers... Thats how I like to eat mine. NOT everyone in my family enjoys ranch so the picture was taken with just the "regular Wingers sauce...not the buffalo sauce". 


Friday, February 7, 2014

Dayna's Creamy Chipotle Ranch

This PERFECT dressing can be used on just about anything, BUT its
got a ZING to it...so if you don't like things that are a touch on the spicy side, you probably 
should just stick to ranch...but for those of us who LOVE SPICY, it absolutely amazing!!

*This is the dressing we used to top our "Naked Burritos" (previous post). 

Dayna's Creamy Chipotle Ranch
1 c. mayonnaise (NOT salad dressing)
1 c. milk
1 ranch dressing season packet
1 chipotle pepper in adobe sauce (JUST ADD 1 of the peppers, otherwise its super HOT)
     *you can freeze the rest of the peppers in a small ziplock back for future use. 
2 t. lemon juice

Place first 4 ingredient in a blender and beat until smooth. Then add lemon juice. Beat until combined. Store in the refrigerator. Use on ANYTHING you want....the possibilities are endless! 

Wednesday, February 5, 2014

Naked Burritos

You might wonder why these are called "NAKED BURRITOS"?....they have NO SHELL or MEAT!
They are the "guts" of the burrito. Its a fun twist to the ol' stand-by, hum drum, regular burrito...
and the best thing is....YOU DON'T miss the taste at all! THEY ARE SUPERB!
Its "whats for dinner tonight!"

Naked Burritos

2 -3 c. cooked rice (whatever will feed your family)
1 can black beans, rinsed and drained
3 tomatoes, diced
1 can corn, drained
shredded lettuce
Frito corn chips, crunched up
diced avocado
pumpkin seeds (optional)

In a bowl (or on a plate) place a serving size portion of rice then top with: beans, corn, lettuce, tomatoes, avocado, tomatoes, crunched corn chips, your favorite dressing (ex: Ranch) and a small portion of shelled pumpkin seeds. 

Eat it tonight OR wait until FRIDAY when I post the CREAMY CHIPOTLE RANCH that we topped ours with. 


Monday, February 3, 2014

Cream Cheese N Berry French Bread French Toast

I wouldn't be a TRUE FRIEND if I didn't share this TO DIE FOR breakfast 
recipe...it has seriously become our favorite Saturday breakfast. WE ALL crave it and 
actually look forward to eating PILES of it each and every week...NO JOKE! Its not just the 
French Toast that we adore, but the CREAM CHEESE SYRUP that MAKE the
 french toast flavors just POP! NO ONE should be without this tasty, scrumptious, delicious breakfast!!!
Now.....you should spoil yourself and give it a try...its going to become your favorite too!

Cream Cheese N Berry French Bread French Toast

French Toast:

2 1/2 c. heavy cream
6 eggs
1/4 c. sugar
4 t. vanilla
1 loaf FRENCH BREAD cut on the diagonal at 1" thick (makes about 10-14 pieces)

With a whip, beat cream, eggs, sugar and vanilla together. Heat griddle or pan to about 375 degrees (spray griddle or pan with cooking spray). Dip bread slices into cream mixture, place on hot griddle (or frying pan). Cook french toast for 3-4 minutes or until its no longer soggy. Continue process until all french toast is made. While french toast is cooking, make cream cheese syrup.

Cream Cheese Syrup:

2 cubes butter (real butter)
8 oz cream cheese
3 c. powdered sugar
2 t. vanilla

In microwave safe bowl, heat butter and cream cheese until melted. Whisk together until smooth. Add powdered sugar and vanilla. Set aside. 
*YOU can also make this on the stovetop in a saucepan...its just quicker to do it in the microwave. 

Top French Toast with fresh or frozen (thawed) berries and sliced bananas and of course the CREAM CHEESE SYRUP! YUM!!!!!!!!!!!!!
*We have also used sliced peaches, mangoes and blueberries....use your favorite fruit!