No Fry Fried Ice Cream Cake with Raspberry Topping

Marilee gave me a the "Favorite Family Recipes" cookbook for my birthday and I love it! (you can find their blog here)  This recipe is from that book and Mike has repeatedly requested this.   I am making this for Carter's ice cream social before he leaves so depending on when you see this, you may or may not have tried this already. Enjoy!

1 C. Butter
1 C. Brown Sugar
3 C. crispy rice cereal
1 C. sweetened, flaked coconut
1/2 C. chopped pecans or walnuts (optional)
1/2 gallon vanilla ice cream (recommended: use the square boxes so you can just open up and slice)

In a saucepan over medium heat, melt butter.  Add brown sugar and mix until dissolved.  In a large bowl, combine cereal, coconut, and nuts.  Pour melted butter and brown sugar over cereal mixture and stir until coated.  Press half of cereal mix into the bottom of a 9x13 pan.  Cut ice cream in 1-inch slices and spread evenly over mixture in pan.  Spread remaining cereal mixture evenly over ice cream.  Place in freezer for at least one hour.  Cut into squares and serve with raspberry sauce, hot fudge, caramel, strawberries or any other topping you like.

Raspberry Sauce
2 T. cornstarch
3/4 C. water
1 pt fresh or frozen raspberries
1/3 C. sugar
1/3 C. orange juice

In a small bowl, whisk water and cornstarch until blended.  In a medium saucepan, combine raspberries, sugar, and orange juice.  Slowly add cornstarch mixture.  Bring to a boil.  Reduce heat and simmer for 3-5 minutes, stirring constantly, until thickened.

Baked Black Bean Flautas

So....I'm not sure if anyone is still looking at this blog anymore but I still think of recipes to post on here all of the time.  So if nothing else, I know where they will always be, once I get them all posted haha

A friend of mine brought something very similar to this to us the week after I had Warren and we loved them so I found a recipe on Pinterest that is very comparable.  I've made it a few times for us (and I made it for Serena & Ryan's family recently too).  This is honestly a super easy recipe and I usually have all of the ingredients on hand.

The one change I made, was instead of adding water to the beans when cooking I added the juice drained from Rotel tomatoes.

(credit given to: http://vittlesandbits.blogspot.com/2010/05/oven-crisp-black-bean-flautas.html)

Oven-Crisp Black Bean Flautas

• 1 t. olive oil
• 1 clove garlic, minced
• 1 15 oz. can black beans, rinsed & drained
• 1/2 t. onion powder
• 1 t. chili powder
• 1 T. chopped fresh cilantro
• 1 10 oz. can mild Rotel diced tomatoes & chiles, drained
• 1/4 t. salt
• 1/2 C. Monterey Jack cheese (or whatever type you prefer)
• 5 10" flour tortillas
• canola oil, for brushing

Heat oil in skillet over medium heat.  Add garlic and cook about 1 minute until fragrant.

Add 1/2 C. water along with beans, onion powder, chili powder and cilantro.  Reduce heat to medium low and simmer about 10 minutes until most of water is evaporated.

Remove pan from heat and smash beans with back of spoon or immersion blender until mixture is thickened but still chunky, with some whole beans left.  Stir in salt & Rotel, and allow mixture to cool.

Preheat oven to 425 degrees.  Coat baking sheet with cooking spray, or line with nonstick foil.

Microwave tortillas in 10 second intervals until soft & pliable.  Spoon a heaping 1/3 C. mixture in a line down center of each tortilla and sprinkle cheese on top.

Fold in sides on either end of the line, and then roll tortilla tightly around filling.  Secure end with a toothpick and set on baking sheet with seam side down.

Using a pastry brush, lightly brush the tops of the flautas with oil and place baking sheet in oven until crisp, about 10 minutes.  Serve with guacamole, sour cream, and/or salsa.  (I would also recommend cutting them in half to let them cool... the filling stays really hot in the enclosed tortilla!)

Crock Pot Meatball Marinara

As you probably know by now, I love crockpot meals! I now try to add a crockpot meal each week when I do my meal plan. I found this one on Jamie Cooks It Up and we loved it (and Mike's usually not a huge spaghetti fan)! It's super easy and super good! I actually halved the recipe since there's only two of us. Since the recipe calls for 3 cans of tomatoes I used 2 and I thought it was great. I also used the Costco meatballs like she used because I already had them.

Here's the link. Go try it out! http://jamiecooksitup.net/2012/09/meatball-marinara-crock-pot/

OBB Cheesesteak Sandwich

One of our favorite quick and easy meals is Cheesesteak Sandwiches from Our Best Bites!  I usually use yellow or orange bell peppers just as a personal preference over the green.

http://www.ourbestbites.com/2008/07/cheesesteak-sandwiches/


Angie

Freezer Meals for the Crock Pot

Before I had Warren, I spent an evening preparing freezer meals to use post-baby and I have LOVED having them! I use them on the days that he just won't let me put him down or the days I felt more sore and tired from recovery or because he didn't sleep very good that night or just because I'm feeling lazy. I haven't used them all and I hope to prep some more once I run out!   They've been so handy!  I know there are recipes for freezer meals that you can bake (like the Honey-Lime Enchiladas that Marilee gave us...DELISH!!) but all of these are meant to just throw in the crock pot for a few hours.


These are from the Six Sisters' Stuff blog.  They have other recipes for freezer meals but these are the ones I chose because I had just bought a case of chicken from Zaycon Foods.

Chicken Broccoli Alfredo

Ingredients:

1 ½ pounds chicken breasts

1 (16 oz) bag frozen broccoli florets

2 (16 oz) jars Alfredo sauce (I use light)

1 large green pepper, chopped

1 (4 oz) can sliced mushrooms, drained

Directions:

Place all ingredients in a resealable gallon-sized freezer bag and mix together.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours. 

Serve with cooked fettuccine noodles, green salad, and breadsticks. 

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

salt and pepper to taste

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Recipe adapted from Over the Big Moon. 

**I have this in the freezer but I haven't made it yet. I'm excited to try it though so I'll let you know what we think.

**I don't think you need to thaw  these before hand, it just cook it for a couple more hours til the chicken is done.

 

These recipes are from Saving You Dinero

Crock Pot Hawaiian Chicken
(4-5 servings)

• 2-3 large boneless, skinless chicken breasts
• ½  cup white sugar
• ½  cup vinegar
• 3 garlic cloves, minced
• 2 Tablespoons soy sauce
• ½   cup of pineapple juice (use what’s in the can)
• ½  can of large pineapple chunks

Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I  like to shred the chicken and put it back in the juice before I serve it.
**This was a little sweet for my taste but still yummy.  I just added soy sauce on top when we ate it at it was better (according to my taste buds).

Garlic Honey Chicken
(4-5 servings)

• 1 ½  to 2 pounds boneless, skinless chicken breasts
• 3 garlic cloves, minced
• ⅓ cup  soy sauce
• ⅔  cup ketchup
• ¼  cup honey

(Feel free to double the sauce if you like extra sauce)
Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low.  We like to eat this with mashed potatoes and a veggie.
 **THIS WAS DELICIOUS!!  It could easily be done without freezing if you wanted. I made loaded mashed potatoes (with sour cream, bacon, cheese, and green onions) and salad with the chicken and we both loved it!

Chicken Fajitas
( 5-6 servings)

• 2 peppers (your favorite)
• 1 onion
• 1 1/2 pound chicken breast
• 1/2 cup chicken broth
• taco seasoning packet
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt

You will also need tortillas, cheese, cream, etc.
**I cooked the chicken and then made chimichangas with the meat after I shredded it. I used the meat and peppers, black beans, cheese, and salsa. Rolled them up with the ends tucked in and lightly fried them in a pan with a little bit of oil in them.  So yummy!

Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

 Let me know if you have any great freezer meal recipes or if you have any questions about these!  Happy Cooking everyone! :)

Love ya!
Ang 

Sugar Cookie Bars

(photo courtesy of The Girl Who Ate Everything)

These are WAY better than sugar cookies!!  I'm actually not a huge fan of regular sugar cookies but these are addicting! 

Here's the link to the recipe:
http://www.the-girl-who-ate-everything.com/2010/06/sugar-cookie-bars.html

Cilantro Lime Slaw

Can I just say.....I love this stuff!!!  I got this recipe off of makeit-loveit.com and it is supposed to be served on top of sweet pork tacos.  Pork tacos will never be the same without it! But I've also taken it to a few BBQ's and potlucks just as a coleslaw and it's been a hit every time!  I'm only posting the slaw recipe but if you want the pork recipe just let me know...it's delish too!

1 package Cole Slaw or whole shredded cabbage (red cabbage is good!)
1 c. Mayonnaise
1 c. cilantro, chopped
1 tsp. minced garlic
1/4 tsp Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 Tbsp. Lime juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor-or chop and combine by hand (I just chop the cilantro and garlic, whisk the other ingredients together, then add the cilantro and garlic).  Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.  **If you use a head of cabbage, I would recommend using half of it then see if you need more if needed. 

-If you try it, let me know what you think!

Spinach Salad Wraps

So....It's been a while but I have a list of recipes that I've been wanting to post so I'll start with this one.  I love this one for summer!  I cut it out of one of Mom's "Better Homes & Garden" magazines last year and it's delicious every time I've made it (plus-it's super easy, which is always a plus).

5 Tbsp. red wine vinegar
1/4 cup sour cream
2 Tbsp. sugar
1 tsp. snipped fresh parsley (I just use dried)
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. dry mustard (I just use a little bit of regular yellow mustard)
1 tsp. olive oil
1 5-oz. pkg. fresh baby spinach (about 5 cups)
6 10-inch flour tortillas
6 slices mozzarella cheese-torn in half (shredded is good too)
8 ounces fresh mushrooms, sliced
12 slices bacon, crisp-cooked and drained (or just use precooked, crumbled bacon)
1/2 cup thinly sliced red onions (green onions are good too)
3 hard boiled eggs, sliced

1.  For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and mustard until combined.  Whisk in the olive oil; set dressing aside.
2.  Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, onion, and sliced egg.  Drizzle with dressing.
3.  Roll up tortillas.  If necessary, secure with toothpicks.  If desired, wrap in waxed paper and cut in half to serve.  Makes 6 servings.

-The only tip I have is that I like to cook the mushrooms in a little olive oil (or toss them in with the bacon) just a little bit before I put the wraps together.  I've tried it both ways but I like them better cooked

Mike's Favorites Part 2- Fajitas

This is what we had for dinner tonight & decided I needed to share :)  I actually got this recipe from Serena but it has become a regular in this house (often requested despite my menu plan).  It's simple & delicious!!

Fajitas3 Tbsp soy sauce
2 Tbsp lime juice
2 tsp liquid smoke
1/4 cup water
2 cloves garlic (minced)
dash onion powder (we like onions in our fajitas so I just leave this out because the onions add enough for me)
1 lb chicken or beef (we've decided that steak is definitely the way to go, especially with the liquid smoke flavor)
Mushrooms (yup-you guessed it...another of mushroom recipe for Mike's Favorites haha and we like baby bella mushrooms)
Onion-sliced or roughly chopped

*Cube or chunk the meet.  Slice onion and mushrooms.  Mix all other ingredients together for the marinade.  Add meat and veggies into sauce and let marinade for 1-2 hours.  Then cook in all of the sauce until meat is cooked.  Serve with warm tortillas, cheese, and sour cream.

-just a couple of personal tips: I always double the sauce recipe because Mike LOVES it and will literally drink the rest of the sauce after everything else is gone...ssshhh don't tell him I told you haha.  And if I slice the meat pretty skinny insteady of thick chunks I only will marinade it for about 20-30 minutes and it tastes great!  I also use almost a whole carton of sliced mushrooms and a whole medium sized onion.  Let me know if you have questions!

Enjoy!!! yum yum

The $250 Chocolate Chip Cookes

I don't know about you, but I have had a hard time finding a good, reliable chocolate chip cookie recipe.  They end up being too thin & hard, or too cakey, etc, etc.  Until I found these!!!!  These are seriously the best chocolate chips cookies I have ever made!  And the best part is that they have been the the best every time I make them :) 

There is an internet myth out there that was attached to the recipe when I got it from Mike's mom last year.  I don't have it written out anymore but it goes something like this:  A lady & her daughter were eating at a Neiman Marcus restaurant in NYC and they ordered cookies for dessert.  The lady asked the waiter if the chef would sell the recipe to her.  He went & checked with the chef.  When he returned he said "Yes, he will sell it to you for two fifty."  She agreed to that thinking it was $2.50. When she got the bill, she was charged $250!  She was so angry that she posted the recipe on the internet. 

Whether it's true or not-these are G-O-O-D!!!!! I just made them for a Relief Society activity and they were a HUGE hit!  2 Warnings for you: 1-they are addicting!!   2-ALWAYS half the recipe...it makes a lot!!

Enjoy!

Neiman Marcus/Mrs. Fields Chocolate Chip Cookiesaka $250 Recipe

2 cups butter
4 cups flour
2 cups sugar
2 cups brown sugar
5 cups blended oatmeal (this is the secret ingredient!  measure 5 cups then toss in a blender to make a fine powder.  It's 5 cups pre-blended)
2 tsp baking soda
2 tsp bakind powder
1 tsp salt
4 eggs
2 tsp vanilla
24 oz chocolate chips
1 8oz chocolate bar, grated (or pulse lightly in a blender-this is important too because it kind of melts into the batter & makes them YUMMY!!)
3 cups chopped nuts (optional-I've never made them with nuts)

*Cream butter and both sugars.  Add eggs & vanilla.  In a separate bowl, mix together flour, oatmeal, salt, baking powder, and baking soda.  Then add that into the creamed mixture a couple cups at a time.  Add chocolate chips, chocolate bar & nuts.  Roll into balls & place 2" apart on a cookie sheet. Bake for 10 minutes at 375.

They are divine warm & gooey but they stay soft for days!! We've even frozen some and they were even soft after they thawed out :) 

Just for an example of how many cookies this recipe makes....for the R.S. activity I made a full batch and I baked 7 or 8 dozen cookies and still had 1/3 of the cookie dough left!!  YIKES!  That's dangerous at this house!!

Hope you like them!! :)

Love ya!
Ang

Avocado Chicken Salad

(photo from thekitchencookie.blogspot.com)

I've had this pinned on Pinterest for a while and when I got 10 avocados in our Guacamole Pack from Bountiful Baskets I decided to try it.  I made it just as the recipe calls but I didn't cook enough chicken so I probably only had about 2 cups but it would definitely be better with more chicken.  For the cabbage, I used Napa Cabbage because it also came in my Bountiful Basket and I probably had slightly more than it called for (plus I like it better than regular cabbage).  I made it when Mom was in town & Serena had it with us and we all loved it!! (at least they said they did haha)    I would recommend slicing the avocado and arranging it on the plate then putting the salad on top instead of filling the avocado like in the picture~it was kind of hard to eat out of the avocado. 

We just loved the chicken salad! It would be delish in a pita pocket or just as a sandwich.  The almonds, celery & cabbage gave it a good crunch!  YUM!!

Here's the recipe:

3 cups chicken, cooked and shredded

1 cup cabbage, shredded

½ - ¾ cup celery, diced

¼ cup green onions, chopped

½ cup sliced almonds

Dressing:

1 cup mayonnaise

2½ teaspoons mustard

1½ teaspoons sugar

½ teaspoon salt

¼ teaspoon pepper

Milk, to desired consistency  (I didn't use milk)

Combine all dressing ingredients & whisk together.  Set aside.  Combine chicken, veggies, and almonds then stir in the dressing.  Then top avocado with chicken salad.

Enjoy!
~Ang~