March 2012:

Stuffed Peppers in the Crock Pot

I am not sharing the recipe for these because I will not make them again. They made the house smell amazing, but did not taste as yummy as they smelled. I was extremely disappointed.

February 2012:

The Best Broccoli of your Life

Found here: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

It was really yummy, do not know about the best-but it was easy & yummy

January 2012:

Cake Batter Rice Crispie Treats

3Tbsp Butter

1 (10 oz ) bag of marshmallows

1/4 Cup yellow cake mix (just the powdered mix-not prepared)

6 cups crispy rice cereal

1 (1.75 oz) jar of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

I saw this in a few places all over the web, I added a little more cake batter to mine & have made them twice, they are so good!

December 2011:

Oven Fried Onion Rings

Yield: About 24 rings, serving 4 to 6

Prep Time: 45 minutes | Bake Time: 23 minutes

½ cup all-purpose flour, divided
1 large egg, room temperature
½ cup buttermilk, room temperature
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ ground black pepper
30 saltine crackers
4 cups kettle-cooked potato chips
2 large yellow onions, cut into 24 rings (see note)
6 tablespoons vegetable oil

1. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees F. Place ¼ cup flour in shallow baking dish. Beat egg and buttermilk together in bowl. Whisk remaining ¼ cup flour, cayenne, salt and pepper into buttermilk mixture. Pulse saltines and potato chips together in food processor until finely ground; 8 to 10 pulses. Place crumb mixture in second shallow baking dish.

2. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly. Transfer coated rings to large plate or tray.

3. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Briefly drain onion rings on paper towel-lined plate. Serve immediately.

* Note 1: Slice the onions into ½-inch-thick rounds, separate the rings, and discard any rings smaller than 2 inches in diameter. It will depend on the size of your onions, but both of mine ended up being sliced into 4 to get the ½-inch-thick rounds.

* Note 2: The onion rings can be breaded in advance and refrigerated for up to an hour. Let them sit at room temperature for 30 minutes before baking them; if baked while still chilled from the refrigerator, the onions will not cook enough to soften and will remain crunchy

Here is website I found the recipe. The Brown Eyed Baker

I do not have a food processor, so I just crushed the chips & saltines by hand. There is also a recipe for dipping sauce. I did not make it. We did not need it. They are that good!

November 2011:

Butterfinger Ice cream Pie

  • 1 Chocolate Pie Crust (Oreo is the best!)
  • 2 Butterfingers Bars, crushed
  • 1 carton of vanilla ice cream (will not use all)
  • 2 tablespoons light corn syrup
  • 1 cup creamy peanut butter
  1. Soften the vanilla ice cream for around 30 minutes. Scoop ice cream into pie crust, fill and smooth evenly across the top.
  2. Mix peanut butter and light corn syrup in small bowl. Spread evenly across ice cream. If peanut butter is not easy to smooth, more corn syrup can be added.
  3. Sprinkle crushed Butterfingers bars evenly over pie, cover completely. Cover and allow to sit in freezer for an hour or until ready to serve

Note: I used all natural peanut butter and it never really got thin. When the pie thawed enough to cut & eat the peanut butter layer stayed hard. The next time I make this…and there will most definitely be a next time, I will try a brand name regular creamy peanut butter.

Here is the link to where I found this recipe.

October 2011:

Banana Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Note: I have made this 2 0r 3 times this month, it has quickly become a family favorite. Let it cool completely before eating. It is much better the second day. Also the more bananas you use the better.


September 2011:

Bacon Ranch Slowcooker Chicken from Kelly’s Healthified Kitchen
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.


Note: I used chicken thighs, because they are what I had in the freezer & our favorite piece of the chicken & I also used real bacon & 2 pieces in the crock pot & then 2 pieces for garnish.

August 2011:

Pioneer Women Chicken Spaghetti

  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1/4 cup Finely Diced Green Pepper
  • 1/4 cup Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

To see pictures & more yummy recipies by the Pioneer woman click here http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/


One thought on “Yummy

  1. Pingback: Looking for Inspiration « RANDOM RANDALL NEWS

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