Tuesday, July 31, 2012

Ham and Cheese Breakfast Burrito


  • 1 tablespoon canola oil
  • Ham
  • !/4 cup red onion,diced
  • 1/4 cup diced green bell pepper
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • 1/4 cup shredded Cheddar
  • 2 flour tortillas


Heat a skillet over medium heat and add the canola oil. When the oil is hot, cook the ham, red onion, and bell peppers until softened, 4 to 5 minutes. Remove from the pan and set aside.

In a small bowl, whisk together the eggs and salt and pepper.

Coat the skillet with cooking spray and put it over medium-low heat. Add the beaten eggs and gently stir with a spatula or wooden spoon. Cook the eggs until they set, 4 to 5 minutes. Put the cooked ham and vegetables back into the pan and stir to combine.

Wrap the tortillas in a damp towel and microwave for 30 seconds to warm them. Put a tortilla on a plate, add half the egg mixture, and top with half the cheese. Wrap the ends of the tortilla up and then fold in the sides. Repeat for second burrito and serve warm.

Monday, July 30, 2012

Cherry Almond Crisp


  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Dash nutmeg
  • 1 1/2 sticks cold butter
  • 1/2 cup slivered almonds
  • Four 12-ounce bags frozen tart cherries
  • 1/4 cup cornstarch
  • 2 teaspoons almond extract

To Serve:

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • Vanilla ice cream, optional


Preheat the oven to 350 degrees F.

Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.

Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.

Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.

Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.

Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.

To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.

Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

Sunday, July 29, 2012

Brunch Casserole


  • 1 pound bacon
  • 2 onions, chopped
  • 2 cups fresh sliced mushrooms
  • 1 tablespoon butter
  • 4 cups frozen hash brown potatoes, thawed
  • 1 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 4 eggs
  • 1 1/2 cups milk
  • 1 pinch dried parsley
  • 1 cup shredded Cheddar cheese


  1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
  2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
  3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in preheated oven for 1 hour or until set.

Saturday, July 28, 2012

Peach Crisp


  • 1/2 cup quick cooking oats
  • 1/2 cup honey-sweetened granola
  • 3 tablespoons all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  • 5 cups fresh peaches - peeled, pitted and sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/4 cup chopped pecans (optional)


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine the oats, granola, 3 tablespoons flour, and brown sugar. Cut in the 1/4 cup butter until crumbly.
  3. Place peach slices in an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter the oat mixture over the peaches. Sprinkle top with cinnamon, nutmeg, allspice, and pecans.
  4. Bake in preheated oven for 30 minutes, or until golden brown.

Friday, July 27, 2012

Dulche De Leche Cheesecake Pops

package (8 oz) cream cheese, softened
cup sugar
cup sour cream
cup half-and-half
cup dulce de leche (caramelized sweetened condensed milk), from 13.4-oz can
tablespoons milk
cup Cinnamon Toast Crunch® cereal, coarsely crushed
1 In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream and half-and-half. Spoon 1/4 cup mixture into each of 8 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 2 hours or until frozen. Cover and refrigerate remaining cream cheese mixture.
  • 2 In small bowl, mix dulce de leche and milk. Place 1/3 cup dulce de leche mixture in small resealable food-storage plastic bag; cover and refrigerate remaining mixture. Cut off one small corner of bag; squeeze small amounts over frozen cream cheese layer in each cup. Pour remaining cream cheese mixture over dulce de leche layer in cups. Return foil to pops to support sticks. Freeze about 4 hours or until frozen.
  • 3 About 30 minutes before serving, remove reserved dulce de leche mixture from refrigerator; let stand at room temperature to soften. Remove pops from freezer and paper cups. Dip top of each pop in reserved dulce de leche mixture; dip in cereal.

    Thursday, July 26, 2012

    Ice cream Sandwich Dessert


    • 17 miniature ice cream sandwiches, divided
    • 1 jar (12 ounces) caramel ice cream topping
    • 1 carton (12 ounces) frozen whipped topping, thawed
    • 1/4 cup chocolate syrup
    • 2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), chopped

    • Directions

    • Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings

      Wednesday, July 25, 2012

      Blueberry Cream Cheese Mini Pies

      tablespoons all-purpose flour
      cup sugar
      tablespoon grated lemon peel
      cup cold butter or margarine
      Blueberry Filling
      cup sugar
      tablespoons cornstarch
      cup water
      cups fresh or frozen blueberries
      teaspoon grated lemon peel
      tablespoon fresh lemon juice
      Cream Cheese Filling
      package (8 oz) cream cheese, softened
      cup sugar
      can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
      • 1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
      • 2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
      • 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.
      • 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
      • 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

      Tuesday, July 24, 2012

      Chicken Pesto Pizza

      can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
      cup refrigerated basil pesto (from 7-oz container)
      cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)
      cup shredded cooked chicken breast
      large plum (Roma) tomatoes, thinly sliced
      Fresh basil leaves, if desired
      • 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
      • 2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
      • 3 Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
      • 4 Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

      Monday, July 23, 2012

      Slow Cooker Root Beer Barbeque Beef Sandwiches

      boneless beef rump roast (4 lb)
      cups barbecue sauce
      cup root beer
      Dash salt and pepper, if desired
      sandwich buns, split
       1 In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
    • 2 Cover; cook on Low heat setting 10 to 12 hours.
    • 3 About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
    • 4 Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.
    • Sunday, July 22, 2012

      S'more Freezer Cake

      cup mini marshmallows
      package instant chocolate pudding (prepared according to directions)
      cup crushed graham crackers
      tablespoon melted butter
      teaspoon powdered sugar
      cup chocolate ice cream
      2 cups milk
      1 Line small loaf pan with plastic wrap.
    • 2 Add enough marshmallows to create a single layer.
    • 3 Spoon 1/3-1/2 cup chocolate pudding over the mixture.
    • 4 Mix together graham cracker crumbs, melted butter and powdered sugar. Spoon enough of the mixture over pudding to create a thin layer, pressing into pudding with back of spoon.
    • 5 Spoon softened chocolate ice cream over to create another layer.
    • 6 Add enough marshmallows to create a final layer and freeze.
    • cups milk

      Saturday, July 21, 2012

      Home Fried Cheese Sticks

    • 24 (1 ounce) sticks string cheese
    • 5 eggs, beaten
    • 3 cups Italian seasoned bread crumbs
    • 1 quart vegetable oil for frying, or as needed
    • Directions

      1. Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
      2. Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
      3. Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
      4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
      5. Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.

      Friday, July 20, 2012

      Calico Bean Casserole


      • 1 (15 ounce) can kidney beans, undrained
      • 1 (16 ounce) can baked beans with pork
      • 1 (15 ounce) can butter beans, undrained
      • 1/2 cup ketchup
      • 2 teaspoons white vinegar
      • 1 tablespoon dry mustard
      • 3/4 cup packed brown sugar
      • 1 pound lean ground beef
      • 4 ounces bacon, chopped
      • 1/2 cup chopped onion
      • salt to taste
      • ground black pepper to taste


      1. Preheat oven to 350 degrees F (175 degrees C).
      2. In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
      3. In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste.
      4. Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes.
      5. You could also put this in crock pot and cook them if you want to. Low for about 8 hours.

      Thursday, July 19, 2012

      Caramel Mudslide Pie

      chocolate creme-filled sandwich cookies
      cup butter, melted
      cups coffee ice cream, slightly softened
      tablespoons Irish cream liqueur
      tablespoons coffee-flavored liqueur
      cup whipping cream, whipped
      cup caramel topping
      1 Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.
    • 2 In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.
    • 3 Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.
    • Monday, July 16, 2012

      Coffee Mallow Torte

      2 cups crushed chocolate wafer cookies (about 35 cookies)
      1/3 cup butter, melted
      2/3 cup hot fudge ice cream topping
      1 teaspoon instant coffee crystals
       1/2 7 ounce jar marshmallow creme
       1 8 ounce container frozen whipped dessert topping, thawed
      1 quart coffee ice cream
      1/3 cup chopped pecans, toasted
      1 ounce semisweet chocolate, grated (divided use)
       1/3 cup caramel-flavored ice cream topping
       Pecan halves (optional)

       1. In a medium bowl combine cookie crumbs and butter. Press into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
       2. In a small saucepan combine hot fudge topping and coffee crystals. Heat and stir just until smooth; cool slightly. Spread fudge topping over the crumb mixture in the springform pan. In a large bowl fold marshmallow creme into whipped dessert topping until combined; set aside.
      3. In a chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm. Before serving, let stand at room temperature 10 minutes. Drizzle with caramel topping and sprinkle with remaining grated chocolate. If desired, garnish with pecan halves.
      Makes 12 to 16 servings.

      Sunday, July 15, 2012

      Maple Topped Oven Pancake

      cup packed brown sugar
      cup margarine or butter
      cup maple syrup
      1 1/2
      cups Bisquick® Original baking mix
      cup packed brown sugar
      cup milk
      Maple syrup, if desired
      1 Heat oven to 350ยบ. Heat 1/2 cup brown sugar, the margarine and syrup in 1-quart saucepan over low heat, stirring occasionally, until melted. Pour into ungreased rectangular pan, 13x9x2 inches.
    • 2 Beat remaining ingredients in medium bowl, using wire whisk or fork, until blended. Carefully pour over syrup mixture.
    • 3 Bake uncovered 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately, with maple syrup.
    • Saturday, July 14, 2012

      Icebox Cheesecake with Pretzel Crust


      • 1 (8-oz.) package cream cheese, softened
      • 1 cup powdered sugar
      • 1 (8-oz.) container frozen whipped topping, thawed
      • 1 teaspoon vanilla extract  
      • baked Pretzel Crust
      • 4 cups assorted fresh berries, pitted cherries, or sliced fruit
      • 1/2 cup seedless blackberry jam
      • 1/4 cup orange liqueur


      1. 1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.
      2. 2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.
      3. Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 Baked Pretzel Crust
      4. . Prepare recipe as directed.


        • 2 cups finely crushed pretzel sticks
        • 1/4 cup firmly packed light brown sugar
        • 3/4 cup melted butter


        1. Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling

      Friday, July 13, 2012

      Frozen Peanut Butter Pie


      • 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
      • 7 tablespoons sugar, divided
      • 2 large egg whites, lightly beaten
      • Cooking spray
      • 1 1/4 cups fat-free milk
      • 2/3 cup reduced-fat crunchy peanut butter
      • 1/2 teaspoon vanilla
      • 1/2 cup (4 ounces) fat-free cream cheese, softened
      • 1 (8-ounce) container frozen fat-free whipped topping, thawed
      • 3 tablespoons finely chopped salted, dry-roasted peanuts
      • 1/4 cup shaved milk chocolate (about 1 ounce)


      1. Preheat oven to 350°.
      2. Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
      3. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
      4. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

      Thursday, July 12, 2012

      Ranch Chicken Tacos


      • 1/2 cup ranch dressing
      • 1/4 cup reduced-fat sour cream
      • 1 (1 ounce) packet taco seasoning mix, divided
      • 1 tablespoon mild chunky salsa
      • 2 cups shredded rotisserie chicken
      • 8 (6 inch) corn tortillas
      • shredded lettuce
      • 1 tomato, chopped
      • 4 green onions, sliced
      • 1 (4 ounce) can sliced black olives
      • 1 avocado - peeled, pitted and diced (optional)
      • 1 cup shredded Colby-Monterey Jack cheese


      1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
      2. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
      3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

      Wednesday, July 11, 2012

      Chipotle Chicken Taco Salad


      • Dressing:
      • 1/3 cup chopped fresh cilantro
      • 2/3 cup light sour cream
      • 1 tablespoon minced chipotle chile, canned in adobo sauce
      • 1 teaspoon ground cumin
      • 1 teaspoon chili powder
      • 4 teaspoons fresh lime juice
      • 1/4 teaspoon salt
      • Salad:
      • 4 cups shredded romaine lettuce
      • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
      • 1 cup cherry tomatoes, halved
      • 1/2 cup diced peeled avocado
      • 1/3 cup thinly vertically sliced red onion
      • 1 (15-ounce) can black beans, rinsed and drained
      • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained


      1. To prepare dressing, combine first 7 ingredients, stirring well.
      2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

        Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.