Cinnamon Sugar Mini Pretzels for a Hot and Humid Vacation to the Deep South

This is a delicious and super easy recipe for a fun snack.  Great for movie-watching, car trips or picnics.  I brought it on our most recent vacation to Hilton head Island and it was gone almost immediately.  You may want to make two batches ;) Enjoy!

Ingredients:

16 oz. package mini pretzels

2/3 cup sugar

1 stick butter melted

2 tsp. cinnamon

Directions:

Preheat oven to 300 degrees.  Mix melted butter, sugar and cinnamon in a large mixing bowl until blended.  Add pretzels and stir with a spatula until pretzels are well coated and there isn't a bunch of buttery goodness left on the bottom of the bowl.  Place an oven safe silicone non-stick sheet or parchment paper on the bottom of a jelly roll pan (cookie sheet sized).  Evenly spread the pretzels in the pan, making sure to get all the buttery mixture onto the pretzels.  Bake for 10 minutes, then mix the pretzels around and bake for 5 more minutes.  Let cool.  Store in an air-tight container.  Do not cover and store until fully cooled (or moisture from the heat will cause your pretzels to get soggy)!

Graham Cracker Crust

Great for pies!

Ingredients:

1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Directions:

Turn oven on to 350 degrees.  Place the butter in a pie dish and put in oven until butter is just melted.  Take out of oven, add sugar and graham cracker crumbs and mix with a fork until incorporated and moist.  Lightly press into bottom and sides of pan with fingers being careful not to burn yourself on the dish.   Bake at 350 degrees for 6- 8 minutes,  Set aside to cool.

***To make a chocolate graham cracker crust simply substitute chocolate graham cracker crumbs or oreo crumbs.

Summertime Dark Chocolate Peanut Butter Ice Cream

Heavenly and lower-fat...say no more

Ingredients:

2 1/2 plus 1/2 cup skim milk

1/3 cup cocoa powder

2/3 cup sugar

pinch of salt

3 Tbsp. cornstarch

3/4 cup chocolate pieces (preferably dark)

1/2 cup peanut butter

Directions:

In a medium saucepan on medium high heat cook 2 1/2 cups milk, sugar, salt and cocoa powder until milk is about to boil, about 5-10 minutes.  Mix 1/2 cup milk with the cornstarch until combined.  Add to heated milk-chocolate mixture, and cook until thick.  Turn off heat.  Add chocolate and stir until chocolate is melted.  Cool in refrigerator.  When completely cooled pour into ice cream maker and follow instructions of ice cream maker.  With my Cuisinart, I pour the mixture into the machine, and let churn 30 minutes.  Once ice cream is ready, barely stir in tablespoon fulls of peanut butter so there are large chucks within the mixture.  Place in freezer-safe container and cover tightly.  Let harden in freezer.  Prior to serving let sit out for about 5 to 10 minutes.

Lazy Lady's Faux Cheesecake for a Spring Mother's Day Brunch

Lazy Lady's Faux Cheesecake Sans the Cream Cheese

So this pie is delicious and super easy.  The filling can easily be spread between two pie crusts or one very full pie crust, so depending on how many people you need to feed, you can make 1 or 2 pies.

Ingredients:

Graham Cracker Crust (if making two pies, you will need to make two crusts so double everything below):

1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:

1 (14 ounce) can low-fat sweetened condensed milk
1 (8 ounce)  tub of light cool whip
1 cup pecans, walnuts or almonds
1 (15 ounce) can mandarin orange slices drained (or can use fresh or canned pineapple drained, or 2 cups sliced fresh strawberries or peaches instead)
3 Tbsp. lemon juice

Topping (if making two pies you will need 1/2 cup of strawberries per pie):

1/2 cup sliced fresh strawberries

Directions:

Turn oven on to 350 degrees.  Place the butter in a pie dish and put in oven until butter is just melted.  Take out of oven, add sugar and graham cracker crumbs and mix with a fork until incorporated and moist.  Lightly press into bottom and sides of pan with fingers being careful not to burn yourself on the dish.  If making two crusts, repeat with a second pie dish.  Bake at 350 degrees for 8 minutes,  Set aside to cool.

In a medium bowl mix all filling ingredients together with a spatula until well incorporated.  Spread into cool prepared pie crust(s).  If making two pies, split filling equally between the two pies.

Decorate the top of the pie(s) with sliced strawberries to your liking.  

Refrigerate for at least 2 hours, then serve.  Pies can also be frozen and served later.  If freezing a pie, it will need to thaw in the refrigerator for about 4 hours prior to serving.

Enjoy!

Crispy Chicken Tender Parmesan

Ingredients:

Crispy Chicken Tenders from recipe below cooked until done (I use Italian bread crumbs or Parmesan in a shaker as the breading)
1 Jar Marina Sauce (I love Ragu Robusto Romano Parmesan)
2 cups Shredded Mozzarella
1/4 Cup Shredded Parmesan

Directions:

Coat bottom of a 13 by 9 inch baking dish with marina sauce.  Place chicken tenders evenly throughout dish.    Cover with cheeses.  Bake 15 minutes or until cheese is melted.  Serve Hot with your favorite pasta.

Homestyle Honey Mustard Sauce

Ingredients:

1/2 cup mayonnaise
1/2 cup Dijon mustard
1/4 cup honey

Directions:

Mix well and enjoy.

Crispy Chicken Tenders

Ingredients: 

 1 1/2 to 2 lb Chicken Tenders (or Chicken Breast cut into Strips)
Flour (about 1 cup)
Salt and Pepper to Taste
1 egg
1 Tbsp. melted Butter
1/2 cup milk (or more if needed)
About 3 cups Bread Crumbs or Rice Crispies (as needed) *In a pinch grated Parmesan from the shaker will work
*Olive Oil (optional)
*Honey Mustard Sauce (optional, recipe to follow)
*BBQ Sauce (optional, recipe to follow)

Directions:

In a medium bowl beat egg and add the milk and melted butter.  Mix well.  Place about a cup of flour in a bowl.  Place the bread crumbs or rice crispies in a bowl.  Lightly salt and pepper the chicken.  Coat each piece of chicken with the flour, then dip chicken in the egg mixture until coated, finally coat the chicken with the breadcrumbs or rice crispies and set aside.  Repeat this for each chicken tender.

Fried:  If you want to fry your chicken tenders, then heat 1 cup of olive oil in a large skillet at medium heat until hot, but not browned.  Add your chicken tenders to the skillet, do not overlap (depending on the size of the skillet you may need to do in batches).  Cook until done, make sure to flip and cook until golden brown on both sides.  You may need to add more olive oil if doing multiple batches.  When done, place on a plate covered in paper towels to drain.  Serve hot.

Baked:  If you want to make a healthier choice, then bake your tenders in a 350 degree preheated over for about 25 to 30 minutes or until done.  Bake in a baking dish coated with nonstick cooking spray in a single layer.

Great with Honey Mustard Sauce or covered with BBQ sauce.  Enjoy!

or use to make Chicken Tender Parmesan (recipe to follow).

Snow Day Fail

This is my first non-food related post and it is to explain why I am unable to post a new and delicious soup recipe today.  So my plan was to enjoy my snow day off by making some delicious soup and relaxing.  Unfortunately, I ended up with more snow then I needed and no power all day.  So instead of eating delicious soup, I spent the day hoping this giant tree wouldn't fall on my house.  Snow day problems.

Spring Time Bacon Broccolli and Tomato Quiche

I just brought this to a before-wine-tasting brunch.  It made a great breakfast of champions.  It's delicious and hearty.  Enjoy!

Ingredients:

1 12 oz. package bacon sliced into small pieces
1 pie crust (see Grandma's pie crust, or just buy a store bought crust)
Nonstick Cooking spray
1-2 tomatoes sliced into circular slices (enough to cover bottom of pie pan)
1 cup frozen broccoli pieces
7 eggs
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup low-fat sour cream
1/4 cup skim milk
1 1/4 cups shredded sharp cheddar cheese

Directions:

Preheat over to 350 degrees.

Cook bacon pieces in a skillet on medium heat until crisp.  Then scoop bacon out with a slotted spoon and set aside on a paper towel to drain.

Coat a 9 inch pie dish wish nonstick cooking spray.  Press prepared pie crust into pie pan.  Line bottom of quiche with slices of tomato until covered.  Do not overlap tomatoes.  Sprinkle bacon evenly over tomatoes, Sprinkle frozen broccoli pieces evenly over the bacon.  In a medium bowl beat the 7 eggs, add salt and pepper and mix.  Add the sour cream, cheese and milk and mix until combined.  Pour egg mixture evenly into the pie pan over the bacon, tomatoes and broccoli.  Bake at 350 degrees for 40 minutes or until lightly browned on edges and set in the center.  Serve immediately.  Great with Mimosas!!!

Crock Pot Corned Beef Stew Just in Time for St. Patty's Day

Ingredients:

1 (3-6lb) Corned Beef Brisket with spice packet
3 cans light beer (I used Bud Light) + 2 cups water
2 bay leaves
2 cups baby carrots
4 Medium White Potatoes cut into large cubes (1 to 1 1/2 inch cubes)
2 sweet onions quartered
1 large cabbage cut into quarters or 1 lb. brussel sprouts

Directions:

Place all ingredients in a crock-pot on high for about 8 hours.  Serve and Enjoy!

If you don;t own a crock-pot, simply place all ingredients in a large stock pot and bring to a boil, then simmer for about 2 hours or until vegetables are tender.

My Twist on Paula Deen's Gooey Butter Cake

Ingredients:

Cake Layer 1:

2 cups granulated sugar
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
11/2 sticks butter, melted
1 tablespoon vanilla extract
1 egg

Layer 2:

2 large apples peeled and sliced
or
Sliced Strawberries
or 
Mixed Berries (raspberries, blackberries, and sliced strawberries, or a combo thereof)
or 
Peeled and Sliced Peaches or Apricots

Layer 3 (courtesy of Paula Deen):

1 8-ounce package low fat cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions:

Preheat oven to 350 degrees.

Layer 1:  Combine the all ingredients for layer 1 and mix until well incorporated.  Pat the mixture into the bottom of a 13 by 9-inch baking pan.

Layer 2:  Place the sliced and peeled apples (or other desired fruit) in a single layer (slightly overlapping) on top of layer 1.

Layer 3:  In a mix master, beat the cream cheese until smooth.  Add the eggs, vanilla, and melted butter and dream together until well incorporated. You will need to scrap the sides and make sure the mixture is well mixed (the cream cheese tends to stick to the sides). Next, add the powdered sugar and mix well.  Pour over top of apples, and spread with spatula to cover.  

Bake 50 minutes.  The center will be a little gooey.  Serve warm and enjoy.

I was inspired by Paula Den's Gooey Butter Cake.

Vegetable and Bean Crock Pot Soup - Great for any Season

This soup is healthy and delicious.  I am currently addicted to it.  It is very filling and almost fat-free.  Enjoy!!!

Ingredients:

12-15 oz. Dried Beans (I love to use Bob's Red Mill Black Bean Mix or Bob's Red Mill 13 Bean Mix - you only need ahlaf a bag)
1 10 ounce can mild RoTel
1 14.5 ounce can diced tomatoes
1 15.25 oz. can yellow sweet corn
3 sweet potatoes chopped (or chopped acorn or butternut squash also work well)
1 sweet onion chopped
5 stalks of celery chopped (incluidng stalks and leaves)
2 cups of diced carrots (I use baby carrots)
2 bay leaves
7 chicken bouillon cubes
7 cups of water
Shredded Cheddar Cheese, Chopped Spring Onions and Sour Cream for garnish (optional)

Directions:

Put all ingredients into a large crock-pot.  Cover and cook on high for about 8 hours (I turn it on before I go to work and dinner is ready when I get home).  Garnish as desired and serve.

My Favorite Potato Soup for an Almost Snow Storm

This is my favorite Potato Soup ever.  It's so good I can eat 4 bowls without blinking.  I hope you love it too!

Ingredients:

5-6 Medium sized potatoes peeled and cut into small cubes
2 Vidalia Onions chopped
1/2 a stick of butter
2 Tbsp. of flour
2 Bay leaves
1/2 tsp. nutmeg
3 Tbsp. chopped fresh parsley (or dried)
Salt & Pepper to taste
8 cups of chicken stock (or 8 cups water and 8 chicken bouillon cubes)
2 cups of milk
Optional Garnish (Bacon, Croutons, Shredded Cheddar Cheese, scallions)

Directions:

Melt the butter in a large soup pot, add the vegetables and saute on medium heat for 10-12 minutes.  Add flour and stir until just mixed.  Add chicken broth.  Add spices, salt and pepper.  Simmer for 30-45 minutes or until vegetables are tender.  Add milk and heat at medium heat until hot.  Serve immediately.  Garnish with croutons, shredded cheese and/or scallions.  Enjoy!

Meatball Appetizer

Yummy Meatball Sauce to Warm Up Any Winter Dinner Party

Makes an awesome quick and easy appetizer.

Ingredients:

Homemade or frozen pre-packaged meatballs  (this recipe assumes the meatballs are precooked!)
1 part grape jelly
2 parts ketchup
Chili Oil to taste

Directions:

Crockpot Method:  Place meatballs in Crockpot, cover with ketchup/grape jelly mixture (remember 2 parts ketchup to 1 part grape jelly).  Add chili oil, to taste.  I don't like things very spicy, so I only add about 1 Tbsp. chili oil.  Cook on high for 4-6 hours.  Serve hot.  I recommend using toothpicks for serving/eating.  Enjoy!

Stove Top Method:  Place meatballs in a saucepan, cover with ketchup/grape jelly mixture (remember 2 parts ketchup to 1 part grape jelly).  Add chili oil, to taste.  I don't like things very spicy, so I only add about 1 Tbsp. chili oil.  Cook on medium heat with lid on for about 30 minutes or until meatballs are warmed through.  Serve hot.  I recommend using toothpicks for serving/eating.  Enjoy!!!

Sweet Potato Bisque for a Cozy Winter's Night

Sweet Potato Bisque for a Cozy Winter's Night

Ingredients:

1 12 oz. package bacon (I love Trader Joe's Applewood Smoked Bacon)
2 medium sized sweet potatoes cubed (or one very large sweet potato)
1 cup sliced carrots (I use baby carrots)
1 medium Vidalia onion chopped
1 bag of frozen stir fry vegetables (mix of green, red and yellow peppers and onion)
1 can of light-colored beer (I used Keystone Light that someone left at my house)
1 tsp. pepper
6 chicken bouillon cubes
2 bay leaves
6 cups water

Directions:

1.  Cook bacon in a large soup pot until crisp.  Transfer bacon to a plate lined with paper towel and set aside; reserve bacon grease.  

2.  In the soup pot, heat 3 Tbsp. of reserved bacon grease.  Add sweet potatoes and carrots and saute for 5-8 minutes until the potatoes are tender.  Add onion and saute until onion is soft, about 4 minutes.  Add 1 bag frozen stir fry veggies and 1 can of beer and cook on high for 5 minutes.

3.  Add pepper, chicken bouillon cubes and 6 cups of water, bring to a boil.  Turn down to medium low and simmer covered for 30 minutes or until all vegetables are soft.

4.  Use a hand blender to blend soup until think and smooth.  If you don't have a hand blender you can use a blender, but its messier.  After blending the soup, add in the reserved bacon and heat.  Serve hot.

INCREDIBLE Bacon Butternut Squash Soup for a Dreary Almost Fall Eveving

I love this soup, this is my favorite fall meal...period.

Ingredients:
1 lb bacon (sliced into small pieces)
2 sweet onions diced
2 stalks celery diced
4 small-medium white potatoes diced
2 bay leaves
1 Tbsp. minced fresh sage
4 tsp. salt
1 tsp. black pepper
1/2 cup white wine
8 cups chicken broth
4 (15 oz.) cans butternut squash (I buy Farmer's Market Organic sold at whole foods)
2 cups milk

Directions:

1.  Cook bacon in a large soup pot over medium heat until done.  Reserve oil.  Set bacon aside on paper towels to drain.

2.  Heat 2 Tbsp. of reserved oil back in the same soup pot.  Saute onions, celery, potatoes, bay leaves, sage, salt and pepper for 10-12 minutes or until tender.  Add 1/2 cup white wine and cook 2 additional minutes.  Add chicken stock and bring to a boil.  Simmer on low for 15 minutes.

3.  Add butternut squash, reserved bacon and milk, and heat until done.  Serve hot.  Enjoy!

Light Tomato Bisque for a Night in during a Steamy Summer Storm

Ingredients:

6 slices bacon chopped

2 small sweet onions diced

2 carrots diced

3 Tbsp. minced garlic

3 Tbsp. flour

6 cups water (reserved from tomatoes)

6 chicken boullion cubes

8 medium tomatoes

2 Tbsp. parsley

1/2 tsp. ground thyme

1 bay leaf

1 cup skim milk
1 cup fresh Parmesan cheese

1 tsp.  black pepper

salt to taste

Directions:

Bring about 8 cups of water to a boil in a medium sauce pan.  Cut out the tough vine area from the top of the tomatoes.  Slice an "X" shape on the bottom of the tomato.  Add tomatoes to boiling water.  Boil tomatoes for 2-3 minutes until skin starts to peel off, transfer to a bowl, reserving the hot water.  Rinse tomatoes with cold water.  Peel the skin from the tomatoes and put in a bowl.  Use a masher to mash tomatoes.  Set aside.

Cook bacon in a large soup pot until crisp.  Transfer bacon to a plate lined with paper towel and set aside; reserve bacon grease. 

In the same large soup pot, in the reserved bacon grease saute the onion, carrots and garlic for 6-10 minutes until tender.  Add flour and stir.  Add 6 cups of the reserved tomato water, chicken bouillon cubes and the tomatoes including any juice.  Add parsley, thyme, and bay leaf.  Bring to a boil.  Turn heat to low, cover and simmer for 30 minutes.  Turn off heat.  Add Parmesan.  Using a hand blender blend soup until mostly smooth.

Put soup on medium heat and add milk, and pepper.    Add reserved bacon.  Add salt to taste.  Serve soup hot.  Great with some homemade croutons and fresh Parmesan cheese grated on top.  Enjoy!

Cherry Tomato and Mozarella Salad for a Hot & Sizzling 4th of July

Ingredients

2 pints cherry tomatoes, halved (I like to get one package red and one package orange cherry tomatoes)

8 ounces fresh “mini” mozzarella pearls drained

5 tablespoons olive oil

36 basil leaves, chopped

3/4 teaspoon ground salt

1/2 teaspoon ground pepper

Instructions

Add the tomatoes and mozzarella to a medium bowl. Add olive oil to the tomatoes and mozzarella. Add the basil, salt, and pepper, and gently mix ingredients.

Grandma's Pie Crust

This is my Grandma's pie crust recipe and its the best pie crust ever, hands down. Enough said...

Ingredients
1 1/4 cups flour
1/4 tsp. salt
1 stick butter softened and cut into thin slices
2 Tbsp. cirsco or olive oil (I like to use olive oil for savory items like quiche and crisco for pies/desserts)
5-7 Tbsp. ice cold water

Directions
Mix together ingredients with pastry cutter until combined.  Roll out on floured surface to fit pie or dessert pan.  Bake according to directions for recipe.

This works great for pies and quiches.  Recipe makes enough for pie bottom and top.  If you need a really thick pie crust top and bottom as well, double the recipe.  Enjoy!

Peach Crisp Pie for a Sizzling Summer Night

Ingredients:

Graham Cracker Crust (or as an alternative use Grandma's Pie Crust):
1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:

8 peeled and thinly sliced fresh peaches

3/4 cup brown sugar

1 tsp.cinnamon

2 tsp. vanilla

2 Tbsp. flour

Topping:

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/4 cup sugar

6 Tbsp. butter, cut into thin slices

1/4 tsp. salt

Directions:

Preheat oven to 350 degrees.

For the Crust:  Melt 5 Tbsp. butter in a 9 inch pie dish.  Remove from oven.  Add 1 1/4 cup graham crackers and 1/4 cup sugar to pie shell and mix.  Then press into bottom and sides of pie dish (be careful if the pie pan is still hot).  Set aside.

For the Filling:  Mix all filling ingredients together in a bowl.  Spread evenly into pie shell.

For the Topping:  Mix all topping ingredients together in a bowl.  Cut butter in with a pastry cutter until a coarse mixture forms.  Evenly cover the peaches in the pie dish with the topping and press lightly down. 

Bake pie in preheated oven at 350 degrees for 35-45 minutes or until done.  Serve with ice cream or whipped cream.  Enjoy!

You can also substitute Grandma's Pie Crust in place of a graham cracker crust.  Simply follow the directions for Grandma's Pie Crust, then fill with filling, top with topping and backe for 35-40 minutes in a preheated 350 degree oven.  Picture below is with Grandma's Pie Crust.