Warm Broccoli Spread

Warm Broccoli Spread

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My husband cannot get enough of this.  He will eat the whole thing by himself and he is NOT a vegetable fan.  This is a broccoli spread so expect broccoli.  You can do a light version using light or reduced fat cream cheese, sour cream and cheese, but we go for the regular version.

I found this recipe in the Taste of Home Cookbook when I was looking for a new way to use up broccoli.

PDF Version HERE

First add 1 pkg. cream cheese (8oz),  1 c. sour cream and 1 envelope Italian seasoning pkg to a bowl.  

Using a hand mixer beat together until blended.

I used fresh broccoli so I chopped up about 10 oz.

(if using frozen make sure it is chopped, thawed, drained and patted dry)

 Then fold in your 10 oz chopped broccoli and 1 1/2 c. of shredded cheddar cheese.

Once all mixed, spoon into a shallow baking dish with nonstick cooking spray.  (I used my pampered chef small oval baker without the spray.)

My daughter couldn't resist even before it was cooked.

Bake at 350* for 20 min.  Then sprinkle with 1/2 c. cheese and bake an additional 5 min. to melt cheese.

(Make sure you clean up as you go)

Hot out of the oven!!

Serve with wheat things

If you want a gluten free version, serve with gluten-free crackers.

My daughter's dinner gluten-free chicken bruschetta pasta and warm broccoli spread with gluten-free crackers.  

PDF Version HERE

ENJOY!!!

Easy Peasy Pizza Sauce

Easy Peasy Pizza Sauce

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I am a fan of all things homemade and when it comes to pizza, I want the dough and sauce made from scratch.  I think it tastes so much better! AND it's so much healthier for you!  This is my own little creation after trying recipe after recipe and just not finding my favorite.

PDF Version HERE

INGREDIENTS:

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

2 cloves garlic, minced

1/2 Tbsp. oregano

1/2 Tbsp. basil

1 tsp. paprika

1/2 tsp. sugar

1/2 tsp. onion powder

dash of red pepper flakes

DIRECTIONS:

1. In a saucepan, mix the tomato sauce, tomato paste and garlic over medium low heat until warm.  

2. Then add the delicious combo of seasonings...

and the sugar.

3. Stir together until combined and warm about 5 min on low heat (you aren't cooking here, just blending the spices and warming the sauce so the tomatoes combine.

4. Spread on pizza dough and cook as pizza recipe directed.

**The sauce itself is gluten free.  Make sure you top on gluten-free pizza dough for a gluten-free pizza**

PDF Version HERE

ENJOY!

Chicken Bruschetta Pasta

Chicken Bruschetta Pasta

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This is a yummy creamy pasta.  Since I was making this for my entire family.  I did the sauce separate and topped the noodles (since I had traditional and gluten-free).  This is excellent with the noddles mixed in and so every noodle gets some sauce!  I love creamy sauces to go with pasta.

Philadelphia's Recipe Can Be Found HERE

I started with this little gem:

I had some coupons and used them at Smith's while they were on sale (double score!!)

You might have read my version of this recipe with kielbasa HERE.  

This is the traditional version found on the back of the container.  

First off, I don't care for garlic powder.  I use it only in emergencies, I prefer fresh garlic (makes such a difference in my opinion).  So I swapped that out.  And I didn't have fresh basil leaves, so I went with the dried and made sure to cook that in so the flavor showed up.  I also went with fresh on the vine tomatoes chopped instead of the grape.  And I chopped up my chicken 1) to make it easier for my kiddos and 2) to make it easier for me.  I hate having to bite a large strip of chicken and have the sauce drool all down my face or trying to cut it inside the bowl (does this happen to no one else?!) Anyway...

I started with about a Tbsp or 2 of olive oil.  I sauted in 2 cloves of garlic and let that cook about a minute and then added the chicken (recipe says 1 lb, I did about 5 chicken tenders).  After the chicken was all cooked (about 5-6 min or until done).  I added the chicken broth (1/3 c.).

I cooked that up for about 3 min.  Then I added the cooking creme (1 container of original flavor), chopped tomatoes (about 2 cups worth) and dried basil (I think about 1/2 tsp? (I eyeballed it).  I cooked this for about 3 min.

I looks super soupy here, but it thickens as it cooks.  And once you mix the noddles in you will be grateful for all that delicious sauce. :)

I've run out of this product (and coupons) but do plan to duplicate this recipe with a homemade version maybe cream cheese and heavy cream or something... I'll think of something.

**This recipe is gluten free if you top over gluten-free pasta**

(Gluten-free version for my daughter) :)

ENJOY!!

Gluten Free Disclaimer!

DISCLAIMER

Any recipe on my blog that says "Gluten Free" assumes that you are using gluten free ingredients or making gluten-free modifications (ie gluten free pasta substitute) as I am.  With any food allergy, especially severe ones, ALWAYS check each ingredient!  I have found gluten in some very strange items due to cross contamination on a processing belt or grown in a field that rotates as a wheat field.  PLEASE check all ingredients as I do before declaring your item gluten-free.  

As always ENJOY!

Curried Chicken Salad

Curried Chicken Salad

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Found this Recipe from Pampered Chef's Main Dishes Cookbook, which I just found out is now discontinued.  Sad! Well... good thing you have me!  Made this for Zilch group the other night and it was a HUGE hit.  One of my favorite Chicken Salad recipes.

PDF Version HERE

So the recipe actually calls for light mayo and low-fat yogurt, and you can all follow such directions; however, with my underweight kiddos I pack on the full fat business!  And it's full of other good stuff for you so I don't stress.

I didn't do step by step pics of this one, cause, well, it was basically a whole lot of chopping.  And I was entertaining 12 girls that night so pictures were limited.

Anyway... on to the recipe!

INGREDIENTS:
1/2 c. (light - HA!) mayo
1/2 c. (low-fat again with the HA!) plain yogurt
3/4 tsp. curry powder
1/4 tsp. salt (I don't do salt much I added just a dash)
3 c. diced cooked chicken (I used canned because I was short on time, leftover rotisserie or grilled works great as well)
1 1/2 c. red seedless grapes, cut in half
3/4 c. celery, sliced
1/3 c. green onions with tops, thinly sliced
2 Granny Smith apples (I used something redder.. Jonathan I think, they came in my Bountiful Basket)
** I DIDN'T DO THE REST**
1/3 c. pecans, chopped (I never add the nuts)
1 medium cantaloupe

DIRECTIONS:
1. Blend mayo, yogurt, curry powder and salt; set aside.
2. Dice chicken, cut grapes in half and thinly slice celery and green onions.  Core, slice and peel apples and cut into thin bite size pieces.  (Mine was eighths after the slicing).
3.  Combine chicken, grapes, celery, green onions, apples in large bowl.
4.  Add mayo mixture and mix lightly.
5.  Cover and refrigerate at least 1 hr or overnight.

Pampered Chef says to serve this on slices of cantaloupe.  But I guess I'm a traditionalist with chicken salad and I served on croissants.  (But I did also serve cantaloupe to go with this delicious Fruit Dip! )

(Serve on gluten free or with the cantaloupe and it is Gluten-free!)

Find the PDF Version HERE

ENJOY!!

Strawberry Fruit Dip

Strawberry Fruit Dip

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This is one of those not really a recipe and I don't know exactly where it came from.  My favorite fruit dip.

Using an electric mixer blend 8 oz pkg. of softened strawberry cream cheese and 1 (7oz) container marshmallow cream.  

Gently fold in 1 c. of thawed cool whip (make sure this is thawed or you won't get the light and fluffy texture.)

Keep cold and serve with your favorite fruit.

That's it... really.

PDF Version HERE

ENJOY!

Fruit & Cream Streusel Squares

Fruit & Streusel Squares

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I found this recipe in the All the Best Pampered Chef Cookbook.  These are so much simpler than they look or taste.  Every time I serve them I get the questions, "These are homemade?"  I love making one batch with 2 or 3 flavors and it gives great variety.

PDF Version HERE

Preheat the oven to 350*.  

First you make the crust.

3/4 c. butter, melted

2 1/2 c. all-purpose flour

3/4 c. powdered sugar

Add flour and powdered sugar to melted butter.  Mix until crumbly.  (I would call this more dough-like than crumbly, like sugar cookie dough.)  Reserve 1/4 c. of crust mix for topping.

Sprinkle crust mixture evenly over bottom of stoneware bar pan.  Roll to an even thickness using lightly floured roller.

(I use powdered sugar instead of flour and pat down with my hand first and then roll out smooth with roller.  I found this works better than just rolling which even with flour or sugar sticks to the roller often.)

For filling:

1 jar (12oz) seedless jam

1/4 c. all-purpose flour

(If you use more than one flavor make sure you evenly distribute the flour.)

Combine jam and flour in small batter bowl; mix until smooth.

Spread jam over crust.

For topping:

1 pkg. (8oz) cream cheese, softened

1/2 c. powdered sugar

1/4 c. walnut halves, chopped (optional, I rarely add nuts to my baking)

If cream cheese isn't softened warm in microwave 30 seconds or until soft.  Add powdered sugar and whisk until smooth. (I used an electric beater).  Put cream cheese mixture in Accent Decorator, Piping Bag or Plastic Ziploc Bag (if doing this, cut a hole in one corner for piping).  

Pipe cream cheese in diagonal rows onto jam layer.

If using nuts, add them to reserved crust.

Sprinkle reserved crust over top of cream cheese layer.  

Bake 30-35 min or until edges lightly golden brown.  Remove from oven; cool completely.  

Cut into squares, or triangles.

PDF Version HERE

ENJOY!!!

Symphony Brownies

Symphony Brownies

*****

These are so excellent.  If you don't like symphony toffee bars, these aren't for you.  But if you do.  O wow, be prepared to make these often!  They are so simple you won't be able to resist.

For the PDF version click here.

Start with basic brownie mix.  You can use homemade or box version.

Prepare batter as directed on the box.  I LOVE my chocolate so I always add handful or two of chocolate chips to my brownie batter.

Pour about half of the batter or a little less (enough to cover the bottom) into greased 13x9" pan.

Layer your unwrapped giant symphony toffee bars over the brownies.

Depending on the curve of your pan you can fit between 2 1/2-3 bars.  (If I broke mine I could have fit the other half in there.)

Top with remaining batter until all of symphony bar is covered.

Bake in preheated oven as directed in brownie directions.  Mine was at 350 for about 28 min.

Enjoy your delicious brownies with a sweet toffee surprise in the middle!

You can find the PDF version here.

ENJOY!!!

Chocolate Peanut Butter Brownie Cupcakes

Chocolate Peanut Butter Brownie Cupcakes

*****

When I am in the mood for peanut butter and lots of chocolate these are just perfect!  The peanut butter is not overwhelming unless you want it to be.  Add as much or as little peanut butter chips as you want.  It's SO incredibly simple and fast these are going to be very common this coming winter.

If you want the PDF version of this recipe you can find it here.

You start with a basic family size brownie mix.  Mix according to directions for "Cake-like" brownies.  If you are at high altitude (like me) you will most likely had to add flour as well.  You can also use any basic brownies recipe you have.

I can never be content with a box of brownie mix, if nothing else I always AT LEAST add 1-2 handfuls of chocolate chips.  Makes them so much more chocolaty and delicious!

Scoop about 1 spoonful into the bottom paper-lined muffin pan.  Then add peanut butter chips.  This is where you decide how much or little you want of peanut butter flavor.  (You can add other kind of chips, if desired, in here, but I already added my chocolate chips to the batter).

Then cover with the remaining batter.

This recipe makes 18.  If you only have muffin tins with 12, make sure you add water to the remaining muffin tins or your brownies will not cook evenly.

Then bake at temperature according to box directions (about 350* most likely) and I used a little less time than the 13x9" pan would take.  My box said 28-30 and I baked mine for about 25.  They were perfect.  

You can't really see the layer of peanut butter but it is there and oh, so yummy!

ENJOY!

If you want the PDF version of this recipe you can find it here.