Kitchen Smack

Sour Cream Casserole

2011-02-13T17:15:00.000-08:00

I found this recipe at allrecipes.com, but I was missing some of the ingredients. I wanted to try it anyway because I was looking for something different than normal. This was so good, that even Ms. Picky asked for seconds, and she even went for leftovers (and she NEVER eats leftovers!). I think we will be keeping this on the menu for a long time.

2 lbs 96% lean ground beef

1 box of noodles (I used Dreamfields Penne )

1 sm container of reduced fat sour cream

2 tbsp part skim ricotta

2 tsp cream cheese, whipped

1/2 c spaghetti sauce

1/4 c tomato paste

1/4 c milk

1 packet onion soup mix

8 oz. pkg of Italian 5 Cheese blend cheese

1 c corn flakes, crushed

1. Preheat oven to 350. Brown beef in a skillet until there is no more pink. Drain excess fat. Mix in sour cream, ricotta, spaghetti sauce, cream cheese, milk, onion soup mix until well blended. Cook over low heat 5-8 minutes until heated through.

2. Cook noodles according to packages directions, cooking to al dente rather than all the way done. Drain.

3. Mix noodles with the meat mixture. Pour into a shallow baking dish and cover with cheese. Add crushed corn flakes across the top and bake for 20-30 minutes.

I didn't add the seasonings because I think it varies. I used Mrs Dash, salt and pepper. Enjoy!

Tater Tot Casserole the Kitchen Smack Way

2010-11-07T10:40:00.000-08:00

This tasty goodness popped up on a message board that I frequent, and I was amazed that I hadn't tried this on my tater tot loving family yet. It normally has onions and a vegetable added in, but knowing my picky eater, she wouldn't touch it if I did. Here is my version of the popular (and delicious) dish.

1 lb. 96% lean ground beef
1 tsp. dried minced onion (or 1 onion chopped)
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1/4 can of low fat milk
1 pkg onion soup mix
1 regular size bag of frozen tater tots
1 cup shredded Colby/Jack cheese blend

Seasonings: salt & pepper, Mrs. Dash Onion & Herb blend, Tony Chacheres (pinch)
Suggested additions: corn, green beans, mixed vegetable blend, peas

1. Preheat oven to 350 degrees. Brown the ground beef and onion in a skillet. Drain off excess fat. Add in soups, milk, and onion soup packet. Blend well and let thicken like a sauce.
2. Spray non-stick spray along the bottom of a 9x13 pan. Place the vegetables along the bottom of pan, top with the beef mixture. Spread the tater tots over the beef mixture and sprinkle the cheese evenly across the top.
3. Bake for 30-45 minutes until tots are crispy and cheese is melted.

You can make as many layers as you want. I made a side of peas and pearl onions and added them to the plates for those interested in having the vegetables as a part of their casserole. Everyone was happy!

Redneck Goulash

2010-11-02T10:02:00.000-07:00

I don't know why I haven't made this before. It's so incredibly quick AND easy. Best of all, it was delicious!! I made enough to feed an army, and it seems to freeze well, too.

2.25 lbs. 96% lean ground beef
2 boxes Dreamfields rotini noodles, uncooked
1/2 tsp garlic powder
1/2 tsp onion powder
1 can diced tomatoes with Basil, oregano
2 cans sweet corn blend
2 jars Ragu spaghetti sauce (I used a garlic blend and momma's secret garden chunky style)
1 cup shredded cheese blend

Seasoning: salt & pepper, Adobo (yellow jar), Mrs Dash onion & Herb blend, a pinch of Tony Chacheres

1. Brown meat in a non-stick skillet, adding seasonings. Meanwhile, bring a large pan of water to a boil and cook pasta according to package directions.
2. Drain meat and add to stockpot with tomatoes, sauces, and corn. Bring to a simmer over med heat.
3. Drain noodles and add them to the stock pot, mix well. Add 1 cup cheese blend to stock pot, and mix. Heat over low heat until dish is warmed throughout.

Mac N Cheese Soup

2010-11-02T09:34:00.000-07:00

Yummy goodness in a ladle. Seriously. And the kids liked it too. I put a little too much cheese in it and it became too thick, but otherwise it was yummy!!

2 pkg, (32 oz each) reduced-sodium chicken broth
1 box Dreamfields rotini pasta
2 bags (16 ozs each) frozen broccoli, cauliflower, and carrot blend
4 tbsp unbleached wheat flour
3 cups low-fat milk
3 cups shredded cheddar cheese (I used about 5 when I made it)

Seasonings I added to taste: salt & pepper, Emerils, Tony Chachere's

1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered for about 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.

2. Combine milk and flour in a sealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

Thick and Creamy Crockpot Potato Soup

2010-10-19T10:22:00.000-07:00

Yes, I have been irresponsible in keeping up with this blog, however, I haven't been cooking a lot of new foods either. With Fall officially here though, I was dying to whip out my crockpot and try my hand at some real creamy potato soup. This did not disappoint me at all. YUM!

1 1/2 cups diced green onions
1 tbsp. olive oil
2 cups milk
2 cups heavy whipping cream
3 tbsp all purpose unbleached wheat flour
1 1/2 lb new potatoes, peeled and diced
1 cup reduced sodium chicken broth
3 cups reduced sodium vegetable broth
4 small chicken boullion cubes
12 oz. pecorino romano cheese, shredded
1/2 tsp pepper
1/4 tsp salt
1/4 tsp oregano
1/4 tsp Tony Chachere's Magic Seasoning (optional)
dash of Mrs. Dash Original Seasoning (optional)

1. Peel and dice potatoes and place on bottom of crockpot. Add green onions, oil, broth, milk, sprinkle seasonings on top and blend. Set crockpot on high for 6 hours.
2. After 2 hours, add bouillon and 1/2 of the cheese. Blend well.
3. After 5 hours, add cream. Blend with a mixer on high setting for 2 minutes.
4. When timer goes off, add remaining cheese and blend with mixer on high until well blended and potatoes are mushy. Soup should be thick.

*If it's too thick for your taste, add milk until its at the desired consistency.

Note: I use a 6 qt crockpot. If you are using a smaller one, adjust the recipe as needed.

Whip up a grilled cheese on the side, and enjoy!

Tuscan Italian Ranch Pasta Salad

2010-09-06T20:38:00.000-07:00

This is an original, freshly made up from the genius mind of The Drama Mama, pasta salad recipe. And man, does it taste GOOD. Seriously. NOM NOM NOM.

1 box tricolor rotini pasta
1/2 bottle of Zesty Italian Dressing
1/2 bottle of Tuscan House Italian Dressing
1/4 bottle of Hidden Valley Ranch dressing
2 cups carrot slivers
2 cups broccoli crowns
1 cup chopped shallots
3 chopped hard boiled eggs
1 lb package sliced pepperoni, quartered
1 cup shredded cheddar cheese
salt and pepper to taste

1. Cook pasta according to directions. Drain and set aside til completely cool. (you can rinse cold water over them to help them cool faster).
2. In a large salad bowl, mix in everything until all is well coated.
3. Refrigerate for at least 1 hour prior to serving and serve chilled.

*Contains dairy products

Spaghetti Pie

2010-08-04T23:55:00.000-07:00

I found this one in my email, and decided to try it since I had already had success with this recipe I shared on my blog awhile ago. I think I actually like this one a little bit better. The noodle mix actually reminded me of rice pudding. Nom! Nom! Nom! That's all I heard and this one was gone, gone, gone in a matter of minutes.

1 6 oz. package of whole grain spaghetti
2 tbsp butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove, garlic, minced
1 jar of spaghetti sauce (or 1 14.5 oz can diced tomatoes, 1 6 oz can tomato paste)
2 packets of Splenda
1 tsp dried oregano or Italian seasoning
1 cup 1% milkfat cottage cheese
1/2 cup shredded 2% mozzarella cheese

1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 in pie plate.
2. Preheat oven to 350 degrees
3, In a skillet, brown the beef, onion, green pepper and garlic. Drain off fat and stir in the spaghetti sauce (or tomatoes and paste), sugar and oregano/seasoning. Heat through,
4. Spread cottage cheese over the spaghetti crust the pour in the beef and tomato sauce mixture.
5. Bake at 350 degrees F for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Tuscan Chicken Pasta

2010-07-31T10:58:00.000-07:00

We got home late last night, and I dug through my refrigerator to find something quick and easy to make, when inspiration struck. I have to refer you to this recipe first, since it was the basis for this inspiration. This was enjoyed by all, even my 2 yr old got seconds and ate it all! It's also 75% diabetic friendly (check carb content on cheese sauce), healthy, and QUICK. Let me know what you think.

1 box whole grain rotini noodles
1 lb package refrigerated chicken strips
1 jar of Ragu Double Cheddar Cheese Sauce
1 cup Kraft Tuscan Italian Dressing
2 cups frozen mixed vegetable blend
1/4 tsp Emerils Original
1/4 tsp Sylvia's Secret Seasoning
1/4 tsp salt and pepper
1/8 tsp olive oil

1. Fill a Dutch Oven 3/4 of the way with water. Add the olive oil to the water and bring to a boil. Add noodles. 5 minutes later, add the frozen vegetables and cook to preferred consistency. Drain. Return to Dutch Oven.
2. Warm chicken strips for 1 minute in microwave. Add to pasta mix.
3. Add cheese sauce and Tuscan dressing to pasta mix. Sprinkle seasonings on top. Blend til all is well coated. Heat over medium heat, stirring occasionally, until thoroughly heated.

Shrimp Paulista

2010-07-28T13:44:00.000-07:00

Yet again, I am borrowing a recipe from my email. I have tried, seriously tried to find love for all things shrimp, but I just can't do it. But, y'all do, and this recipe looks too delicious to not pass along. This is also a healthier recipe, and diabetic friendly, only containing 2 grams of carbs per serving. Eating Well is such a delight.

2 lbs large shrimp, peeled and deveined

2 tbsp lime juice

1/2 cup chopped fresh cilantro, divided

8 cloves garlic, minced, divided

1/2 tsp kosher salt, divided

1/2 sp crushed red pepper, divided

2 tbsp extra-virgin olive oil

1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

Enjoy!

Tangy Teriyaki Beef Strips

2010-07-26T08:37:00.000-07:00

Sometimes I like dinner to be fast AND healthy. This one definitely fits the bill. What's even better is that EVERYONE liked it. This is being added to our regular menu. Feel free to play around with it. I think I'll add ginger to it next time to make it more of an oriental style of dish. Enjoy!!!

1/2 c worchestershire sauce
2 tbsp yellow mustard
1/4 tsp red curry
1/2 tsp. Grillmates Peppercorn & Garlic marinade, dry (from the packet)
1 lb. steak strips
1 c uncooked brown rice
1 tbsp olive oil
1/2 c onion, finely chopped
1/2 tsp garlic, minced (or 2 cloves)
1 tsp pepper
1/4 tsp cinnamon
1 pack Splenda
1/4 tsp. Grill Creations Kansas City Style Steak Seasoning
1 tbsp Amaretto (Di Saronno is a nice choice)

Optional:
1/8 tsp fiesta lime seasoning

1. In a medium container, mix worchestershire, mustard, curry and Grillmates seasoning. Place steak strips in the mixture. Cover and refrigerate for 30 minutes (you can also prep this beforehand and leave refrigerated until dinner time).
2. Cook rice according to package directions.
3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic and cook until tender. Season with pepper, fiesta lime (if using), and steak seasoning. Place steak strips into the saucepan and blend in cinnamon, amaretto, and Splenda, cook 5 to 7 minutes on each side, or to desired tenderness. Serve over rice.

Basil-Lemon Shrimp Linguine

2010-07-18T12:36:00.000-07:00

Let me start off by saying this is not my recipe or my picture. I hate seafood, but I'm trying to offer more diversity on my (mostly pasta filled) blog. This is straight off the Diabetic Living site, and I think I'm going to switch out the shrimp with low fat turkey kielbasa instead since this looks so divinely yummy.

1 lb. fresh or frozen large shrimp in shells
6 oz. dried linguine or fettucine
8 oz. asparagus spears, cut diagonally in 1 inch pieces
- Nonstick cooking spray
2 cloves garlic, minced
1/2 tsp salt
1 c thin red, yellow and/or green sweet pepper strips
1 tbsp dried basil, crushed
1 tsp finely shredded lemon peel
1/4 tsp black pepper
1/4 c sliced green onions
2 tbsp lemon juice
1 tbsp olive oil

Optional: Fresh basil springs, lemon wedges

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.

Ziti with Meat Sauce

2010-07-16T11:25:00.000-07:00

Ever heard of the Diabetic Living magazine? Let me tell you something. They have some WOW good recipes in there. Recipes like this one that not only fill you up, but please your whole family. What's better? This is a NO BAKE ziti, too, so you aren't slaving over a hot oven on a hot summer day, either. Anything that is diabetic friendly, quick and easy, and non-baking gets my top rated review.

2.25 lbs 96% lean ground beef
2 10 3/4 oz cans of reduced-fat, reduced-sodium condensed tomato soup
2 c shredded carrot
1 medium green pepper, diced
1/4 of 6 green onions, chopped
1 c cherry tomatoes, diced
3 c water
14 oz whole wheat ziti or penne pasta, UNCOOKED
1 tsp garlic salt with parsley
8 oz shredded Italian cheese blend (low fat/. part skim)
1/4 c shredded Parmesan Cheese

Season to taste with: Emeril's Italian, Sylvia's Secret, oregano, and Mrs. Dash Onion & Herb

1. In a 4 qt Dutch oven, cook ground beef, carrot, green peppers, onion and tomatoes over medium heat until meat is brown. Drain off fat.
2. Stir in tomato soup, water, uncooked noodles, seasonings (if using), and garlic powder into meat mixture in Dutch oven.
3. Bring mixture to boiling, reduce heat. Cover and cook about 25 minutes or until noodles are tender, stirring occasionally. Stir in 1/4 the cheese. Cover with remaining cheese and serve.

3-Cheese Pasta Bake

2010-07-09T09:15:00.000-07:00

Yum. Yum. *drool* Yum. This is exactly what went through my mind as I took pictures of this before even trying a single bite. I prepared it as a side to steak and carrots. It will be accompanying many more dishes from this point on.

1 can reduced fat cream of mushroom soup
1 8 oz package shredded two-cheese blend
1/3 c grated Parmesan Cheese
1 c milk
1/4 tsp black pepper
4 c cooked whole grain pasta

1. Cook pasta according to package directions. Preheat oven to 400 degrees.
2. Mix soup, cheeses, milk, and pepper in 1 1/2 qt casserole. Stir in pasta.
3. Bake at 400 degrees F for 20 minutes or until hot.

Manicotti Italian Casserole

2010-07-08T09:15:00.000-07:00

As most people know, I am a HUGE pasta fanatic, so I will try most pasta dishes at least once, and if I like it, it makes it to Kitchen Smack. I like this one. I think you will too.

1 lb. Dreamfields carb smart penne pasta
1 lb. lean ground beef
1 lb. Italian sausage
32 oz spaghetti sauce
1 1/2 lb. shredded mozzarella cheese
1/2 onion, chopped
4 dash cinnamon
pinch of Emeril's Italian seasoning
1/8 tsp garlic salt
1/8 tsp cayenne pepper
1/4 tsp. Sylvia's Secret Seasoning
1/8 tsp. Mrs Dash Onion & Herb Seasoning
thinly sliced pepperoni

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions; drain; set aside.
3. Meanwhile, brown beef and Italian sausage in a large skillet over medium heat, adding seasonings to meat. With a slotted spoon, remove beef and sausage to a baking dish. Stir spaghetti sauce, onions and cooked pasta into the baking dish. Sprinkle with cheese and add pepperoni over the top.
4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Pool Party Eats Saturday-Triple Taste Temptations

2010-07-03T11:22:00.000-07:00

I'm posting 3 recipes here to close the week out. I found these through my email subscriptions and added them to my cookout menu for the summer. These sound so delicious, I really can't wait to try them! (and I really need to start writing down my own marinades and stuff too).

Grilled Chicken with Watermelon Glaze

(as found on BHG)

1 12 oz. jar apple jelly

1 small watermelon

1 small lime

2 tsp red chili flakes

1 tsp jalapeno hot sauce

pinch of salt

1 whole chicken or 3-1/2 lbs. meaty chicken pieces

1/2 tsp. kosher salt

Snipped fresh herbs (optional)

1. Prepare Watermelon Glaze: Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve. Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover; blend until nearly smooth. Pour mixture into a fine mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
In small saucepan melt 1, 12-oz. jar apple jelly over low heat, stirring often so it doesn't burn. Stir in 1 cup watermelon juice, the juice and zest of one small lime. Add 2 tsp. red chile flakes, 1 tsp. jalapeño hot sauce, and a pinch of salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Use warm, or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
2. Remove chicken from packaging and pat dry with paper towels. To butterfly, using poultry or kitchen shears cut along each side of backbone to remove it (see "butterflying chicken," below). Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book, and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
3. Prepare grill for indirect grilling (see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat.
4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze 2 more times.
5. Remove chicken from grill; brush with the reserved 1/3 cup glaze and let rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and sprinkle with herbs. Makes 6 servings.

TIPS:
Butterflying Chicken: Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
Indirect Grilling:This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roasts and ribs.

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Cowboy Steak and Whiskey Butter

(as found on BHG)

1 Tbsp. New Mexican chile powder or chile powder

1 Tbsp. chipotle chile powder
1/2 Tbsp. smoked paprika
1/2 Tbsp. white pepper
1 tsp. freshly ground black pepper
1 Tbsp. Sugar-in-the-Raw
2 1-inch-thick bone-in ribeye steaks, (about 1 lb. each)
2 slices Whiskey Butter
Whiskey Butter
2 sticks unsalted butter, softened
2 shallots minced, soaked in whiskey (Elizabeth prefers Jack Daniel's)
3 tsp. minced parsley
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
3 tsp. Jack Daniel's
1/2 tsp. sea salt or salt
White pepper to taste

1. For rub, in bowl combine chile powders, paprika, peppers, and sugar.*
2. Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 Tbsp. of rub and a little salt on steaks; pat in with fingers.
3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
4. Top hot steaks with Whiskey Butter. To serve, slice steaks. Makes 4 servings.

Whiskey Butter: Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
*Store rub, covered, up to 3 months.

Direct Grilling: For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

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Sweet Restaurant Slaw

(as found on All Recipes)

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

1. Combine the coleslaw mix and onion in a large bowl.

2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Have a happy 4th everyone, stay safe, and please maintain grill safety at all times.

How did your cookout go? What was your favorite dish?

Pool Party Eats Friday-Oatmeal Brownies

2010-07-01T23:48:00.000-07:00

Please get a napkin and wipe up that drool.

I found this recipe in the Betty Crocker Diabetes Cookbook. And it is DIVINE. I can eat it without guilt. You can too. Your friends will want you to bring these over and over again.

2 1/2 cups old-fashioned or quick-cooking oats
3/4 cup all purpose flour
3/4 cup packed brown sugar
1/2 tsp baking soda
3/4 cup butter or margarine, melted
1 package supreme brownie mix with pouch of chocolate flavor syrup
1/3 cup water
1/3 cup canola or vegetable oil
2 or 3 eggs
1/2 cup chopped nuts

1. Heat oven to 350 degrees. Grease bottom only of a rectangular baking pan, 13x9x2 inches, with cooking spray.
2. Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. Stir brownie mix, chocolate syrup, water, oil, and eggs (2 for fudgelike, 3 for cakelike) in medium bowl, using spoon, until well blended. Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture.
4. Bake 35-40 minutes or until toothpick comes out clean or almost clean. Cool completely, about 2 hours.

Pool Party Eat Thursday-Texas Ranger Baked Beans

2010-07-01T10:15:00.000-07:00

(not my picture)

It's not a cookout without someone bringing the baked beans. This recipe is loaded with all the good stuff that will have everyone asking you how you made it. This is a big hit with my family, and a recipe I trust.

1 (28 oz) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tbsp chili powder
3 tbsp Worcestershire sauce
4 tbsp vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 tsp garlic powder
salt to taste
1 dash cayenne pepper
1 dash Mrs Dash original
2 dash Adobe seasoning (yellow jar)

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne, Mrs Dash and Adobe if desired.
3. Cover and bake for one hour in the preheated oven.

Pool Party Eats Wednesday-Deviled Eggs

2010-06-30T08:57:00.000-07:00

I will confess that I am not a deviled egg eater. I have no love for mustard at all. So, today's recipe comes from EatingWell. I am not changing the recipe, nor is the picture my own. I can't remember ever going to a summer get together where there was not deviled eggs. In today's world, with healthy eating on everyone's mind, it's comforting to know that someone out there is looking out for us. So, enjoy this recipe guilt-free.

12 large hard-boiled eggs, peeled

1/3 cup nonfat cottage cheese

1/4 cup low-fat mayonnaise

3 tbsp minced fresh chives, or scallion greens

1 tbsp sweet pickle relish

2 tsp yellow mustard

1/8 tsp salt

Paprika, for garnish

1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.

2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Pool Party Eats Tuesday-Rosemary Ranch Chicken Kabobs

2010-06-29T21:34:00.000-07:00

This one sounds yummy, easy, and party ready, so I thought I would share it here. These make a nice switch from the traditional hamburger/hotdog or steak/chicken poolside cook out.

1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 tbspwhite sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Pool Party Eats Monday-Citrus Fruit Salad

2010-06-27T23:12:00.000-07:00

I found this recipe at Betty Crocker. It looks yummy, doesn't it? I've got a lot of pool parties to attend this summer, and this is another dish I will be bringing with me, especially since it is diabetic friendly.

1	cup vanilla yogurt
1	tbsp salad dressing
1/4	tsp grated orange peel
2	tbsp orange juice
1	pint (2 cups) strawberries, sliced
1	kiwifruit, peeled, cut up
1	small bunch seedless green grapes, cut in half
1	can (11 oz) mandarin orange segments, drained

You could also add in pineapple, melon balls, marshmallows, mango, banana.

1. In a large glass or plastic bowl, combine yogurt, salad dressing, orange peel and orange juice.
2. Gently stir in the remaining ingredients. Cover and refrigerate at least an hour but no more then 4 hours.

*Tip: the yogurt mix also makes a great fruit dip by itself.

Pool Party Eats Sunday-Classic Macaroni Salad

2010-06-26T12:36:00.000-07:00

This is a family favorite. It never comes out the same way twice, but there's never any left when the party is over either....

4 cups uncooked elbow whole grain macaroni
1 cup fat free salad dressing
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tbsp prepared yellow mustard
1 1/2 tsp salt
1/2 tsp ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot
2 tbsp chopped pimento peppers

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

What is your go-to cold side dish for a summer get-together?

Organization is key to a Happy Cook

2010-06-24T23:01:00.000-07:00

I'm interrupting my normal recipe posts today since I came upon something really yummy that I just HAVE to share with you. I'm a parts of SITS (Secret is in the Sauce) network, and every Friday they have surprise featured blogs. This week, one of their features happened to be Current Observations. There, I found a template for RECIPE CARDS. She even has them set up for however you prefer to use them!!! What more could a cook ask for?? What are you waiting for? Walk, no RUN over to her blog and grab your template today!!

Recipe File Download.

ENJOY!!

Chicken Salad-Perfect for Hot Day

2010-06-24T08:56:00.000-07:00

This is not my picture, btw, but I have been searching for the PERFECT chicken salad recipe. Mine didn't turn out this pretty so I'm sharing the picture from the site instead of my own. But man is this yummy!! I'm not much of a sandwich eater, but I am ALWAYS up for chicken salad. This one beats all I have ever tasted. I omitted the grapes but added everything else, and YUM!!! Make this for your next get together, picnic, or even just for your own lunch!

2 c cooked chicken breast, shredded
1/2 c celery, chopped
1/4 c grapes, halved
2 tbsp. pistachios, chopped
2 tsp. sea salt
2 tsp. black pepper
2 tbsp. fresh tarragon
2 tbsp. Dijon mustard
1 c mayonnaise nouvelle – Low Fat
1/4 c ranch dressing (any kind but I prefer Hidden Valley)

Combine all ingredients in a large bowl and blend well.

Bring on the delicious in all of 15 minutes prep time!!

Cheeseburger Skillet

2010-06-23T23:03:00.000-07:00

At last, you get one of my homemade recipes. I just threw this together last night, and was pleased that it not only tasted good but was on the healthier side too, and so much more filling then Hamburger Helper. I kept it simple and served sliced steamed carrots with this, and everyone, except my 2 year old (who said it was too spicy) gobbled it up. Thumbs up for a meal even my picky eater will eat!!

2.25 lbs 96% lean ground beef
2 cans fat free cream of mushroom soup
1/2 bar of fat free cream cheese
1 c 1% milk
1/2 c water
1 packet McCormick Beef Stroganoff seasoning
1 c shredded cheddar cheese
10 shakes Worcestershire sauce
2 shakes teriyaki sauce
1/4 tsp cayenne pepper
1 tsp minced garlic
1/2 small onion, finely chopped
1/2 tsp Adobe seasoning (yellow jar)
1/8 tsp barbeque seasoning (powdered)
1/8 tsp salt and pepper
1/4 tsp Mrs Dash original seasoning
1/4 tsp fiesta lime seasoning
2 boxes Kraft mac n cheese (Use whole grain to make this more diabetic friendly)

1. Brown the beef in a large skillet; drain. Add the soup, cream cheese, water, milk, and shredded cheese until well blended. Add the seasoning packet and seasonings, blend. Shake Worcestershire and teriyaki sauces over mixture and blend. Let simmer over low heat to thicken.
2. Cook macaroni according to package directions. Drain. Add cheese powder and blend well, adding a little milk if needed to coat noodles thoroughly.
3. Add macaroni to skillet and mix in the beef mixture. Cover and let simmer for 10 minutes or until heated throughout.

Cool Bread Salad for a Hot Summer Day

2010-06-23T14:34:00.000-07:00

Man, it's hot. It's been hitting 100 degrees here. The last thing I want to do is stand over a hot stove. This is when a good filling salad comes in handy. This one is delicious and filling, quick and easy, too! Who could ask for more?

(as found on BHG)

3 c Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 c coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 c snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tbsp red wine vinegar or white wine vinegar
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
4 c torn or chopped romaine lettuce

1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.

*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

ALternate Recipe Tip: Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.