Roasted Ranch Potatoes with Bacon and Cheese Okay. I realize that several of my recent posts have included bacon in some form or another. On one hand, I think it is partly due to the fact that a couple of weeks ago my grocery store had a killer deal (half off!) On the other hand, I'm wondering if all the recent talk in the news about a pending bacon shortage has me scrambling to enjoy this salty, porky food as much as possible. Honestly, however, let's just admit that bacon is just so darn tasty! Last year we traveled from Michigan to Arizona for our son's college graduation. So, when I came across this recipe on food.com's website, it appealed to me in every way! And, by the way ... it is wonderfully simple! NOTE: I have shared this recipe on My Recipe Magic, which calculates the nutritional value. 2 pounds potatoes (unpeeled, washed and cut into chunks) 1/2 cup ranch dressing (bottled, not packet) 1/4 cup shredded cheddar cheese, plus more for topping (if desired) Preheat oven to 350 degrees. Spoon into a greased 9 x 13 baking dish.
My Buffalo Chicken Dip Finally! I know that's what my girlfriends are thinking as they read this post. I have been asked how to make this buffalo chicken dip a million times. Ironically, it's the one signature recipe I haven't posted yet on this blog. There is a good reason for that ... Let's face it... The concept of this dish isn't original, but it's my technique that makes it better than the rest. You taste the chicken, but you just can't put your finger on if there is really chicken in there. I would also suggest that you only use Frank's Red Hot Original cayenne sauce and that you most certainly do not use fat free ingredients. 1 large casserole pan 1 bag of tortilla chips Chopped celery Directions Preheat your oven to 375 degrees Poach your chicken in boiling hot water with some salt for 10 minutes, turn off the burner and leave for an additional 5 minutes (over cooking the chicken will give it a gamey taste, gross) Let the chicken cool then cut the breasts into smaller chucks.
Baked Garlic Brown Sugar Chicken This scrumptious garlic chicken recipe is sure to bring quite a smile to your table’s faces. Garlic chicken meal plans and baked chicken recipes tend to be popular among most chicken lovers, but this one surely flies the coop. With a nice addition of brown sugar, the flavor of this garlic chicken breast recipe not only sends wonders to the taste buds, but is quite easy to make! Ingredients 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar Directions 1. 2. 3. 4. 5. 6. Click here to see the full recipe from www.daydreamkitchen.com! More in American
Recipe: Jalapeno Popper Dip {Scrumptious, Amazing, Addicting} - Kara's Deals and Steals My mom wanted me to help with making some extra food for our family cookout last weekend, so of course I turned to Pinterest for some ideas. I am an anything spicy, cheesy, dip-ish lover {along with my entire family}, so this Jalapeno Popper Dip from Simply-Gourmet hit the spot. In fact, this dip was about half gone before we were even there a half hour! Here’s what you need: 6-8 slices of cooked, crispy bacon, crumbled{2} 8 oz. packages of cream cheese – softened1 cup of mayo {can sub with sour cream as well}4-6 jalapenos, chopped and seeds out {leave some seeds in for heat, I used 5}1 cup of shredded cheddar cheese1/2 cup of shredded mozzarella cheese1/4 cup diced green onion Topping 1 cup of crushed crackers {I used Ritz}1/2 cup parmesan cheese1/2 stick of butter, melted How to Prepare: Preheat oven to 350 degrees {F}Combine all ingredients {except topping} in medium bowl and mix togetherTransfer to oven safe dish {I used a 9×12 glass dish} Topping
S'more Cookie Bars Better than being around a campfire! Now don't get me wrong, I think making s'mores around the campfire can be a ton of fun, but why go through the hassle of planning a camping trip or finding firewood if you can bake up a batch of these beauties without all the trouble. I saw this recipe on Baking Bites and could not wait to make them. I followed her recipe with the exception of using dark chocolate instead of milk chocolate and they were amazing! I brought these into work on a Sunday when there were only 7 of us there (I am an auditor so I often work weekends) and by Monday morning there was only one left. These are definitely going to be a "go-to" dessert going forward. S'more Cookie Bars1/2 cup butter, room temperature1/4 cup brown sugar1/2 cup sugar1 large egg1 tsp vanilla extract1 1/3 cups all purpose flour3/4 cup graham cracker crumbs (approximately 7 full graham crackers)1 tsp baking powder1/4 tsp salt2 super-sized (5 oz.) dark chocolate bars (e.g. Preheat oven to 350°F.
Benihana Style Chicken Fried Rice One of my favorite things at a Hibachi restaurant is the Fried Rice and Benihana's is so good. I found a recipe online and am going to try it tonight! Recipe via Food.com: Ingredients: (Serves 2) 2 ounces cooked chicken 8 ounces steamed rice 2 eggs 2 tablespoons onion, chopped 2 tablespoons carrot, chopped 2 tablespoons green onion, chopped 2 tablespoons green peas 1 teaspoon sesame seed 3 tablespoons butter 1 teaspoon oil (use for cooking veggies) 2 teaspoons soy sauce (or more to taste) 6 pinches pepper 2 cloves minced garlic 1 tsp fresh grated ginger Sesame seeds Salt to taste Directions: - Scramble eggs and chop after cooking Enjoy! Peanut Butter Secrets - Pillsbury Baking Tags: Candy, Cookies, Dessert/Sweets, Snack Prep Time: 30 min Cook Time: 10 min Ready Time: 75 min Yield: 3 1/2 dozen Ingredients Crisco® Original No-Stick Cooking Spray 1 cup Crisco® Butter Flavor All-Vegetable Shortening OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1/2 cup Jif® Creamy Peanut Butter 1 large egg 1 teaspoon vanilla extract 2 cups Pillsbury BEST® All Purpose Flour 1 teaspoon baking soda 1/2 teaspoon salt 40 to 45 chocolate-covered miniature peanut butter cups 1 teaspoon Crisco® Butter Flavor All-Vegetable Shortening OR 1 teaspoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 1 cup (6 oz. pkg.) semi-sweet chocolate chips 2 tablespoons Jif® Creamy Peanut Butter Preparation Directions HEAT oven to 375ºF. Nutritional Information Per Serving *Percent Daily Values are based on a 2,000 calorie diet.
Mouth Watering Monday: 20 Holiday Appetizer Ideas I receive a lot of questions about me and my blog. I thought it would be fun to collectively gather some questions I have been asked so you can get to know me better and maybe find some of the stuff useful for you. A: I have always loved to cook/bake and came from a mom who is an AMAZING cook. People were always asking for both mine and my mom's recipes, and instead of always emailing them out, I decided to start storing them on a blog so they were accessible to all my friends and family. A: When I first started this blog, I wanted a name that could relate to most everyone. A: haha! A: I wish I could narrow this down for you, but because of this blog, I really have way too many staples! A. A: Well, I am one person that LOVES trying out new recipes. A: HAHA! A: HANDS DOWN my CROCK POT! A. A. Have a question you would like an answer to? E-mail me at chefintraining.recipes@gmail.com and it may just make it to this page!
A Simple, Absolute MUST HAVE appetizer recipe | kendallboggs.com NOW…..when I say good, I mean, hair raisen, husband pleasin, people talkin good. That was the response I got when I made these yummy little delights for our gallery event the other night. I mean seriously folks,,,,,all I can say is YUM. They were gone in minutes, so you might better double triple the recipe this is all you need: (I’ll post the recipe below) you do this first aren’t those cute???? then this and this (one cup) don’t forget,,,,it’s gotta be “Dukes” mayo….I’m a Dukes girl (one cup) mix it all up set the red knob to 350 and fill those little baby cups up to the top oh, yummy, I could eat one just like this! pop em in the oven and let em cook for 15 minutes…. and here ya have it!! ya know? Rotel Cups 3 pkg. filo pastry cups – thawed 1 Can rotel drained (almost all the way) 1 bag hormel bacon bits 1 cup shredded swiss 1 cup Dukes Mayo Mix it up real good and scoop evenly into the little cups. Have a great day ya’ll!
The Bread Whenever I have a friend or family member over for dinner, they will ask the following question: “Are you making The Bread?” And I always smile and say: “Yes. I smile because it’s a foregone conclusion that I will be making The Bread. I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients. I smile because it’s probably the easiest, simplest, effortless thing I make. I smile. Split a loaf of French bread in half, then spread one stick of room-temperature butter all over the surface. That’s one stick per half loaf. Yes, you read that right. The idea here is that every speck of the surface of the bread needs to be coated. Next, you put the bread into a 350-degree oven for ten minutes, long enough for the butter to melt and the bread to warm. Now crank on the broiler. This is a couple of minutes under the broiler, and this is not brown enough. When that happens, the flavor shows up. Which is fine, and all…but it’s not The Bread. Oh, baby.