- 6 Servings
- Prep: 20 min. Bake: 30 min.
Ingredients
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon olive oil
- 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
- 1 can (15 ounces) chili with beans
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 cup (4 ounces) shredded cheddar cheese, divided
Directions
- Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside.
- In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
- Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts: 1 piece equals 615 calories, 37 g fat (16 g saturated fat), 115 mg cholesterol, 1,585 mg sodium, 49 g carbohydrate, 4 g fiber, 22 g protein.
Deep Chocolate Meringue Pie
This is one of the best pies you will ever make, especially if you're a chocolate lover. Its ingredients do not depend on any season, and it is mouth-wateringly good served warm or cold.- 1-1/2 cups sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 4 eggs, separated
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 9-inch baked pie shell, cooled
- Meringue (see below)
Sift together the sugar, cocoa, salt and flour in mixing bowl and set aside.
*****Separate all four eggs. Set egg whites aside in a large bowl for the meringue (see Notes, below). Put the yolks in a heavy saucepan and beat well with a fork or whisk. Then stir in the sifted dry ingredients alternately with the milk, adding just a little at a time to keep mixture smooth.
Cook mixture over medium heat, and add vanilla when it begins to boil. Boil, stirring constantly, until mixture thickens. Remove from heat; beat out any lumps that may have formed.
Pour into baked pie shell and top with meringue while filling is still hot. Bake in 350°F oven until meringue is lightly browned, 12 to 15 minutes.
To avoid a "weeping" meringue, do not allow the filling to cool before putting on the meringue.
Although this recipe calls for whole milk, I have used 2-percent milk with very good results
source: www.texascooking.com/recipes/chocpie.htm
****I did this step differently the second time because the first time I did it I got scrambled eggs. The 2nd time I did it I added the full 2 cups of milk to the pot on medium heat and then added the dry mixture a little at a time to make sure it was mixed in really good. Once the milk and chocolate mixture was heated up I took a little bit out and added it to the egg yolks to temper them and then added all of that to the pot and continued mixing until it was bubbly and thick. This time it came out perfectly!
Looks like it will be a good read and one to keep on the nightstand
This sounds amazing. I may try and make it this week.
Chicken with Tarragon Cream and Green Bean Rice Pilaf
Ingredients
- 3 tablespoons butter
- 1/2 cup broken, thin spaghetti
- 1 cup white rice
- 2 3/4 cups chicken stock
- 1 cup frozen French-cut green beans
- Salt and pepper
- 4 pieces skinless, boneless chicken breast
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 8 small white mushrooms, sliced
- 1 shallot, finely chopped
- 1 tablespoon flour
- 1/3 cup creme fraiche or sour cream
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
Yields: Serves 4
Preparation
In a medium saucepan with a tight-fitting lid, melt 1 tablespoon butter over medium heat. Add the spaghetti and cook until browned, 2 to 3 minutes. Add the rice, then stir in 1 3/4 cups chicken stock and bring to a boil. Lower the heat, cover the pot and cook for 18 minutes. Stir in the green beans, cover and cook for 5 minutes. Remove from the heat and let stand for a couple of minutes, then fluff with a fork and season with salt and pepper.
Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chicken and cook, turning once, until golden, about 12 minutes. Transfer the chicken to a plate and cover with foil to keep warm.
Add the remaining 2 tablespoons butter of the skillet and lower the heat to medium. Stir in the mushrooms and shallot and cook until tender, about 5 minutes. Season with salt and pepper, then sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the remaining 1 cup chicken stock, the crème fraiche, tarragon, mustard and any chicken juices.
Slice the chicken and serve alongside or on top of the rice. Spoon the sauce on top.
click the pic to go the pretty blog
you can click on the picture to go to the tutorial
This last Sunday I went to a great estate sale and since it was the last day everything was 50% off.
This stool was marked $15 but I got it for $7.50 and its in great condition, very solid and the seat comes off easily so that I can change out the ugly gold flecked covering.
I'll paint the seat itself but not sure what color yet, possibly black though.
Isn't that cute! and it looks easy enough for me to do
Love the top and the colors used. Hell, I want this outfit for myself. :D
Just plain cute. 
Love the bright colors and its a twirly skirt whic Emily lovesEmily loves gummi candies so I bet she would get a kick out of making her own!
Sunday before we left Louisiana we made a quick stop in the big town of Tickfaw and we saw this stop sign so we took a quick picture.
I have been on a search for the perfect mac n' cheese, like what I get at cracker barrel. Its creamy and so so so so good.
I made this recipe for mac n' cheese because it looked good and easy. Well since I'm a dummy and was in a hurry I didn't look at the pictures and read the recipe thoroughly enough and cooked the macaroni first and then did the rest, the recipe calls for you to cook the macaroni in the milk itself. My cheese isn't melting evenly, its clumping up and I grated right before I put it in the pot. I'm adding some more milk in hopes that it will mix better and not be clumpy cheese and macaroni
SANTA FE STEW
2 tbsp. oil
2 lb. ground meat, browned with 2 med. chopped onions
2 cans stewed tomatoes
1 sm. can "Rotel" tomatoes with diced chilies
2 cans pinto beans
2 cans kidney beans
2 cans whole kernel corn (drained)
1 tsp. oregano
1 tsp. pepper (coarse ground)
1 tsp. Italian seasoning
2 pkg. taco mix
1 pkg. Hidden Valley ranch party dip
Brown meat and onions. Add oil, stewed tomatoes, Rotel, beans, and corn. Combine thoroughly. Add all dry seasonings. Combine thoroughly. Simmer approximately 45 minutes, stirring occasionally.
I bet it would be easy to make her using felt and just hand sewing it all.
Ready In: 25 Minutes
Servings: 4
"Tender tilapia fillets are lightly coated in a Ranch dressing paste and seasoned breadcrumbs, and pan-fried in butter until golden brown."
Ingredients:
3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style
dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter
Directions:
1. Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
2. Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
click to enlargeremember the link i posted not to long ago? well this is my version of it.
I wanted it perfect though but I bed had I not pointed out my errors and she had just worn it no one would have noticed.
I didn't smooth the shirt before I took the picture but here is a close up.
1/2 cup butter, softened
2 eggs
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 cup sugar
1/2 cup cocoa powder
1 1/2 tsp vanilla
maraschino cherries
Preheat oven to 350°. Beat butter and sugar. Add eggs and vanilla and beat well. Combine dry ingredients and mix in until smooth. It will be thick.
Roll into 1-inch balls and place on ungreased cookie sheet. Drain cherries, reserving the juice. Press center of each ball with thumb and place a cherry in the indentation.
Bake for 10-12 minutes. Cool. Frost with this frosting:
1/2 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
4 tsp cherry juice
Heat the condensed milk and chocolate chips in a saucepan until the chips are melted. Stir in the cherry juice. Spoon or drizzle over the cherries in the center of the cooled cookies. The frosting will harden a little eventually but you might not be able to wait that long!
You can cut the cherries in half if you prefer less cherry and more chocolate.
Ingredients:
* 2 eggs
* 1 cup granulated sugar
* 3/4 cup butter, softened
* 1/2 cup milk
* 1 teaspoon vanilla
* 3 cups cooked mashed sweet potatoes
* .
* Topping
* 1/2 cup brown sugar
* 1/3 cup flour
* 2 tablespoons butter, softened
* 1/2 cup chopped pecans
Preparation:
Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.
HOW ADORABLE IS THIS?
CLICK TO ENLARGE AND HERE IS A LINK TO THE BLOGGER WHO MADE IT.
So easy and it looks so cute that I want one! I may make it for Emily this weekend since its something I could do.
Such a cute idea....click on the pic to go to the blog owners entry about how she made these.
Adorable childrens room
i could seriously buy at least 5 pair of flats adn they are pretty reasonably priced.
Is that normal or is it just me?
The little girl is now missing and there are absolutely no clues in the case. Its just so sad when a child disappears and I can't imagine having to go through that nightmare.
thanks Noel, will be making it this week
Restaurant food made at home! Did you know it could be so easy?
Prep Time: 20 min
Total Time: 34 min
Makes: 4 servings
Total Time: 34 min
Makes: 4 servings
160 Ratings
51 Reviews
51 Reviews
| 2/3 | cup Original Bisquick® mix |
| 1/2 | cup grated Parmesan cheese |
| 1/2 | teaspoon salt or Garlic salt |
| 1/2 | teaspoon paprika |
| 3 | boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips |
| 1 | egg, slightly beaten |
| 3 | tablespoons butter or margarine, melted |
| 1. | Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. |
| 2. | Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. |
| 3. | Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. |
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
| Variation |
| Like garlic? Use garlic salt for the 1/2 teaspoon salt. |
| Did You Know... |
| Three chicken breast halves weigh about 1 pound. |
| Purchasing |
| Purchase chicken breasts in the freezer case. With a well-stocked freezer, you’ll be ready to make this recipe quickly on weeknights. |
| Serve With |
| Serve chicken fingers with garlic mashed potatoes and a mixed-greens salad. |
This one is cute as well and its yellow!
Ohhhhh pretty Christmas fabrics
Big Boy Bolognese with Pappardelle
Ingredients
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1/4 pound pancetta, cut into small dice or ground
- 1 pound ground sirloin
- 1 pound ground pork
- 1 onion, cut into small dice
- 1 carrot, cut into small dice
- 2 celery stalks, cut into small dice
- 3 to 4 cloves garlic, minced or grated
- Salt and black pepper
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- 2 bay leaves
- 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 1 teaspoon dried marjoram or oregano leaves, 1/3 palmful
- 1/4 cup tomato paste
- 2 cups dry white wine
- 3 cups beef stock
- 1/2 teaspoon crushed red pepper flakes
- 1 cup whole milk or cream
- 1 pound pappardelle or fettuccine pasta
- A few handfuls Parmigiano-Reggiano cheese, plus more to pass at table
- 1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Yields: Serves 4-6
Preparation
When the pot of water is boiling, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.
Season with salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste, cook for a minute or so then add wine and scrape up all the drippings.
Reduce wine by half, 3-5 minutes, then stir in stock and bring to a boil. Reduce the heat to a simmer and let sauce thicken, about 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and let simmer as the water for the pasta comes up to a boil and the pasta cooks.
Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
- Kosher salt and freshly ground
black pepper - 3 skin-on bone-in chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup frozen orange juice concentrate
- 4 tablespoons honey
Directions
Preheat the oven to 375 degrees F.Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
Look at the pretty jewelry from this shop. She hand makes them all and the ones with the color are made from concrete. I love the owls of course but the birdies and pumpkins are kiiling me from cuteness
also comes in pink and gray
Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix (I used one and a half)
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yields approximately 18 cookies
Ingredients
2 cups all-purpose flour (280 gms)
2 tablespoons all-purpose flour (20 gms)
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
1 cup packed brown sugar (light or dark, 236 gms)
1/2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
1 cup of chopped pecans
3/4 cup sweetened flaked coconut
Directions
1. Place oven racks in the upper and lower 1/3's of the oven.
2. Pre-heat oven to 325°F. (I baked these at 350°F)
3. Cover 2 large cookie sheets with parchment paper.
4. Mix flour, baking powder & salt in a bowl or bag and set aside.
5. Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla; mix until incorporated.
6. Add dry ingredients and mix until just combined.
7. Stir in chips, pecans and coconut.
8. Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each (2.1 ounces). (After rolling the balls, I flattened them slightly with the palm of my hand)
9. EVENLY space 9 on each cookie sheet.
10. Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes. (Mine baked for 14 minutes)
11. Cool on sheets to maintain chewy texture.
Need to vacuum, empty the dishwasher and straighten the kitchen too OH and wrap the presents.
You can click to go the site and learn how to enter to win one of these Madsen bikes.
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