Turtle Pumpkin Pie

I got this recipe out of the Kraft Foods Magazine. It was amazing!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust
1/2 cup plus 2 Tbsp. Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each)Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed, divided


Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.

Refridgerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Red Pepper Penne Pesto.. and Macaroni Grill Bread

I had a lot of red peppers this week and decided to try a recipe I got off a blog.. www.picky-palate.com It was pretty darn good. Kurt LOVED it and told me I should make it again soon.


1/2 Cup roasted red bell peppers from can or fresh
3 cloves fresh garlic
1/3 Cup parmesan cheese, grated
1/3 Cup pine nuts
1 1/2 Cups basil leaves
1/2 teaspoon salt
1/2 Cup extra virgin olive oil
1 lb Penne Piccolini
**1/4 Cup heavy cream, if desired for a more creamy sauce

1. Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.

2. Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.

Here are my side notes.. I didn't have any basil and it tasted fine without. I didn't like putting a 1/2 cup oil in it, so I did less then a 1/3 cup. And my friend told me that you could use milk in stead of heavy cream. I didn't use either.. I forgot!


***

Like I said before.. Kurt loved it, and I did too, but what I LOVED was the bread. This is my sister's recipe and it is fantastic! It makes two loaves, and last time I put one of the uncooked loaves in the freezer. I pulled it out tonight a couple hours before dinner and baked it like the recipe said and it was great. Enjoy!

Macaroni Grill Bread
1 package of yeast
1 Tbsp. sugar
2 tsp. salt
2 cups of warm water
1 Tbsp. Italian Seasoning (I usually add more it's up to you to see how much you want to add)

Stir together until dissolved

Add 4 cups of flour

Cover and let rise for one hour
Split into two round loaves and let rise for 1 hour
Brush with butter and sprinkle with garlic salt
Bake at 425 for 10 minutes, reduce heat to 400 for another 10 minutes

Seriously, it's amazing.

Chicken Enchiladas and Rice

Chicken Enchiladas:

4 chicken breasts
1 small can mild green chilies
12 oz. jar of mild picante sauce
2 cups heavy whipping cream
10 flour tortillas
2 cups shredded cheese

Broil 4 chicken breasts (season with Season All), shred into pieces. Combine the picante sauce and chilies, and then stir in chicken. If you like enchiladas hot, use medium or hot chilies and picant sauce. pour 1/4 cup heavy cream into bottom of greased 9x13 in. pan. Roll 10 flour tortillas with chicken mixture and place in pan seam side down. Pour 1 3/4 cup heavy cream over tortillas. Sprinkle with 2 cups shredded cheese (I like cheddar and mozzarell). Bake at 350 degrees for 20 minutes. Do not over bake.

Serve with shredded lettuce, diced tomatoes, olives, sour cream, and guacamole on the side.

Rice: (I got this off of another blog and it is delicious. I recommend doubling it.)

1 cup rice
2 cups water
3 cubes chicken bouillon
1/2 tsp dried onion
1/4 bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix.

Ham and Potato Casserole

8-10 potatoes
2 cups ham
1 cube butter
1 large carton of sour cream
1 can cream of mushroom soup
1 1/2 cups grated cheese
1 bunch chopped green onions

Boil the potatoes, let them cool and cut into cubes. Cut ham into cubes. Melt together butter, sour cream, soup, onions, and cheese. When cheese is melted, fold in potatoes and ham. Bake at 350 degrees for 45-60 minutes.

Smashed Potatoes

I got this from my new favorite website.. The Pioneer Woman. Here is the link for pictures of each step.. http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

(She calls them Crash Hot Potatoes).

New Potatoes
Olive Oil
Salt
Seasoning

Boil a bunch of potatoes until they are fork tender. Put olive oil on the pan, then take the potatoes and smash them with the masher, just like you would do to a peanut butter cookie. Spread olive oil over each potatoe and add salt, pepper and some kind of seasoning. She used rosemary, I used garlic. Cook in the oven for 20-30 minutes at 425, on the top rack. So so yummy!

Balsamic Glazed Green Beans with Almonds

These beans are so good! I worried that we'd have too much, but instead we were fighting over the last bites! They kind of have a PF Changs, lettuce wrap flavor, so serve it with Asian food. Or don't.. I made it with fish the other night and it was fine!

1 Tbs plus 2 tsp balsamic vinegar (divided)
2 tsp brown sugar
1 Tbs olive oil
1 pound fresh green beans, trimmed (I bought mine at Costco..awesome!)
2 cloves garlic, minced
1 shallot, cut into strips (I just used a regular onion, because i didn't have a shallot on hand)
salt and pepper, to taste
1/4 cup water (more if needed)
1 Tbs butter, cut into 4 pieces
2 Tbs bacon bits
1/4 cup sliced almonds, toasted

Toast almonds in heavy skillet or toaster oven; set aside. (Be carefull not to burn them.. I always seem to!)

Combine 1 tablespoon of balsamic vinegar with sugar in a small bowl and mix well; set aside.

Turn on exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When pan is hot, pour in oil and a few seconds later, add green beans, garlic and shallot. Season beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes.

Reduce heat to medium-low, carefully add water (it will steam) and a few seconds later add vinegar mixture. Stir beans and cover pan, leaving lid ajar. Cook until beans are tender but still have a slight crunch, about 4 minutes. (If water evaporates before beans are done, add more, 1 tablespoon at a time.)

Stir in the remaining 2 teaspoons balsamic vinegar. Add butter and almonds and swirl pan just until butter is melted.

Season to taste with salt and pepper and serve immediately.

Chicken and Broccoli Casserole

This recipe is super easy and my all of my kids love it. I either half the recipe for our family (there are 6 of us) and bake it in an 8X8 in. pan, or I make the full recipe in two 8X8 in. pans and freeze the other half for another time. Enjoy!

Chicken and Broccoli Casserole
4 chicken breasts
2 pkgs. frozen broccoli (I use fresh, a lot of it. I steam it before adding to casserole)
2 cans cream of chicken soup
1/2 cup mayonnaise
1/2 tsp. curry powder
1 tsp. lemon juice
1 cup grated cheese
1/2 cup bread crumbs or cornflake crumbs

Broil chicken until cooked through (I put season all on each side of the chicken). Cut into bite size pieces. Steam broccoli if fresh. If not pour frozen broccoli into bottom of 13X9 in. pan. Mix soup, mayonnaise, lemon juice, and curry powder.

Layer broccoli in bottom of pan. Place chicken over the broccoli. Pour soup mixture on top. Sprinkle the bread crumbs (I use cornflake crumbs) over the top. Bake at 350 degrees for 30 minutes. I put cheese over the top for the last few minutes until it melts. Serve over rice.

Strawberry Peach Crisp

I got this recipe out of a Kraft Family Food's free magazine I get in the mail. I love how easy it is!

1/2 cup flour, divided
2 cans (15-1/4 oz. each) peach slices, drained
2 cups halved strawberries
3/4 cup plus 2 Tbsp. firmly packed light brown sugar
1/4 cup (1/2 stick) cold butter
3 cups Honey Bunches of Oats with Almonds Cereal, lightly crushed
1/2 cup thawed Cool Whip

PREHEAT oven to 350°F. Remove 2 Tbsp. of the flour; set aside. Toss peach slices with strawberries, 3/4 cup sugar and remaining flour in large bowl. Place in ungreased 9-inch square baking dish.

MIX reserved 2 Tbsp. flour and the 2 Tbsp. sugar in separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.

BAKE 25 min. or until topping is lightly browned. Serve topped with whipped topping.

Okay sisters.. where are your recipes???

Spinach and Chicken Risotto

I just got a rice cooker and this recipe was in the instruction manual.

1 tbsp extra virgin olive oil
salt and pepper
2 chicken breasts, cut into 1 inch pieces
4 cups fresh spinach, washed and dried well
3 cups of water or chicken broth
1/4 grated parmesan cheese
1 cup superino Arborio medium grain rice, uncooked. (I used brown rice because I already had some!)

These are the directions specific to my rice cooker. I bet you could do the same thing over the stove.

1. Add spinach, rice and liquid to rice cooker bowl and turn to cook mode.
2. Heat saute pan with olive oil and garlic.
3. Saute chicken on all sides, until no longer pink in center. Remove pan from heat and set aside.
4. When water is all boiled out of the rice (45min or so in my rice cooker), stir in chicken and cheese. (I used Kraft dried grated parmesean, but I bet the real stuff would taste even better!)
5. Replace lid for 5 minutes to let the cheese melt.
6. Season to taste with salt and pepper.

I served it with a salad and cooked carrots. Kurt and I loved it, Andrew thought it was okay. Meg hated it.

Strawberry Spinach Salad

This is one of my favorite salads. The original recipe is huge, so I've halved it.

1 package Spinach
6 square won tons- fried and broken up. (You can find these in the refrigerated specialty section of a normal grocery store)
1/4 cup fresh bacon bits (or 1 Tbsp dry)
1/4 of a red pepper, diced
1/2 of a red onion, diced
1/2 cup fruit (stawberries are best)
1/4 cup parmesean cheese
1/2 cup slivered almonds, (sugared and toasted)

Dressing
1/4 cup red wine vinegar
1/3 cup oil
1/2 tsp dry mustard
3 Tbsp sugar
1/2 tsp salt
1/4 cup jam (any kind, but homemade makes it awesome!)

Blend together and serve. Makes about 6 side-salad portions.

Vegetarian Burritos!

I've been trying to come up with some more dinners without meat..and here is an awesome one! Kurt requested that I add chicken for him next time, but I was completely full after eating two. I totally forgot to take pictures, so I will tomorrow when I eat it for lunch!

1 tbs olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can black beans or pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained 1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded monterey jack cheese
flour tortillas
sour cream (optional)

Avacado
Tomatoes

1. Preheat oven to 350. Heat oil in large pan over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.

2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.

3. Cut up avacado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top, or instead just use salsa. Tastes good served with rice.

I'm so glad you decided to make this blog Nicole! I'm always in search of good recipes!

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large roma tomatoes, chopped
1 cup crumbled feta cheese
1 cup grated mozzarella cheese
1 1/2 teaspoons dried thyme
1 cup whipping cream

Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly and with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.