Saturday, December 25, 2010

michelles pizza night!

michelle made a bunch of yummy pizzas for her dinner! and dont kill me but i have spent forever trying to figure out how to put the pictures on and cant make it work. i have the amazing recipes tho and also have the blog where you can find pictures! check out michelle's blog menumanaged.blogspot.com

Sun Dried Tomato and Chicken Pesto Pizza:

1 pizza dough

1/2 batch basil pesto sauce

1/2 c. sun dried tomatoes

2 c. mozzarella cheese

1 chicken breast, shredded or cubed

Prepare pizza dough.

Spread pesto over dough.

Sprinkle 1 c. cheese over pesto.

Arrange chicken and sun dried tomatoes evenly over pizza.

Top with remaining 1 c. cheese.

Bake at 450 for 12-15 minutes, until cheese is browned slightly and crust it cooked through.


BBQ Chicken Pizza:


1 chicken breast, marinated in BBQ sauce

2 c. mozzarella cheese

1/2 can tomato sauce

1/4c. BBQ sauce

1/2 red onion, sliced thin

cilantro

Grill marinated chicken breast and cut up into bite sized pieces.

Roll out pizza crust.

Combine tomato sauce and BBQ sauce and spread over pizza.

Top sauce with 1 c. of cheese.

Spread chicken and onion slices over pizza and top with remaining cheese.

Bake at 450 for 10-12 minutes.

Top with cilantro leaves.

Ranch Chicken Fajita Pizza

Chicken Fajita Pizza
1 chicken breast
1 Tbsp. fajita seasoning
2 Tbsp. olive oil, divided
1/2 onion, thinly sliced
salt and pepper to taste
1/2 red or orange bell pepper
1-2 Tbsp. Ranch Dressing
1 1/2 c. mozzarella cheese
1/4 c. parmesan cheese
1/4 c. monterey jack cheese
Dried Italian Seasoning
Pizza Dough
ps. You can use any combination of cheeses you like, or have on hand.

Season chicken breast with fajita seasoning. Heat 1 Tbsp. oil in skillet and cook chicken until done. Set aside.
Meanwhile, heat remaining 1 Tbsp. oil in small pan, and saute onions over medium-low heat until carmelized, adding salt and pepper to taste.
Prepare pizza dough. Spread ranch over entire surface (ranch is mainly to season the dough, so spread thin, with no globs).
Combine cheeses, and put 3/4 of it over ranch. Sprinkle Italian Seasoning over cheese.
Shred or cube chicken breast and layer over cheese. Top with carmelized onions and fresh bell pepper pieces.
Top with remaining cheese.
Bake as directed on pizza dough instructions - usually around 400 degrees for 18 minutes.

Chicken Taco Pizza


1 pizza dough (recipes found here and here)

1 can tomato sauce
2 Tbsp. taco seasoning (1 packet)
1 c. mozzarella cheese
1 c. cheddar cheese
1/2 - 1 can black beans, rinsed, drained, and patted dry
1 c. cooked chicken, cubed or shredded
1/2 bell pepper (I used red), diced

Optional toppings:
Green Onions
Olives
Sour cream
Cilantro

Roll out pizza dough.
Stir taco seasoning into tomato sauce and spread over pizza.
Combine cheeses, and put half on top of sauce.
Layer black beans, chicken, pepper, and remaining cheese.
Bake at 475 for 12 minutes, or until cheese is golden brown.

Top with optional toppings (I like cilantro and sour cream)


this was the amazing pumpkin butter cake that kim brought. i never got the recipe but she said it was paula deens so im sure you can find it on her web site.

Sunday, August 22, 2010

the best dinner yet! at makenzies!

you missed out if you didnt make it to makenzies dinner. we sat on her beautiful back patio and enjoyed hours or yummy food and great conversation. and the salmon she made was to die for, along with our appetizer kabobs and cheesy biscuits. (ill add the recipes whenever i get them:)

this was our yummy strawberry limeade

nancy brought these healthy and delicious kabobs

these were kim's yummy cheese rolls that tasted better than red lobsters!

the amazing salmon makenzie prepared

i brought these home made mashed potatoes, one of my favorite sides
(theyre also really easy, and pretty quick)
potatoes (i do about one for every person)
cream
butter
salt

i wash then chop the potatoes into big chunks. you can leave the skin on or peel it off. i like mine on because it adds more texture. boil them in a large pot of water until you can crush them with a fork. (nancy boils hers in chicken broth for extra flavor). strain the potatoes and add as much salt and butter as you like. pour the cream in until they are moist enough. eat immediately or refrigerate. if i reheat i usually add a little extra milk or something so they arent too dry.

makenzie also made this peach trifle! so pretty and tastey

Sunday, August 8, 2010

dinner @ kady's!

thanks girls for coming to dinner at my place and making another great night! thanks to everyone who brought something too! heres what we ate...


watermelonade
1/2 seedless watermelon cut into 1 inch cubes
half blender of ice
little bit of lemon juice
sprinkle of salt
sugar to taste
blend then strain out and drink!


jessica brought yummy cherry tomatoes stuffed with a dip!
cherry tomatoes
cream cheese
sour cream
italian dressing mix (dry packet)

clean out the tomatoes and mix the indsides with a little bit of cream cheese, sour cream, and italian mix. stuff back into the tomatoes and eat!



cheesy chicken!(i always serve mine over brown rice)

bag of mozzarella cheese
can of chicken broth
bread crumbs
egg whites
chicken breasts

cut your chicken breast into 2 or 3 pieces the short way. dip pieces in egg whites and cover in bread mixture. brown and lay in a casserole dish. cover the bottom layer with mozzarella cheese do another layer of chicken if you are making more. fill the dish about half way with chicken broth and cover with cheese again. bake covered at 400 until cheese is melted and chicken broth is bubbling, about 35 min.

asparagus
i used to steam mine but i could never get it just right and it usually got too soggy if i didnt take it out at the perfect time. now i throw them all in a pan with a LOT of butter and sprinkle some seasoning on, garlic salt or greek seasoning works good. stick in the oven with the broiler on. every once in awhile check and mix them up to distribute the butter and seasoning. usually cooked under ten minutes!

Reese's Peanut Butter Cupcakes
Recipe from Mindika Moments

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box chocolate fudge cake mix
1 cup water
36 mini Reese’s Peanut Butter cups

Preheat the oven to 350 degrees F.
Line two 12 count muffin tin with paper liners.
In a large bowl combine the cream cheese, egg whites and vegetable oil.
Using a mixer, beat the ingredients until combined and creamy.
Add the cake mix and water and mix until smooth, about 3 minutes.
Fill the muffin cups about ¾ full.
Place 1 mini Reese Peanut Butter Cup on top of the batter.
Do not put the cup down into the batter, just set it on top.
Bake about 18 to 20 minutes.
The Reese’s will settle down into the cupcake as they bake.
Remove from the oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack.
When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

Chocolate Peanut Butter Frosting
1 c. smooth peanut butter
½ c. butter
3 Tbsp. coco powder
3-4 c. powdered sugar
1-3 Tbsp. milk
Beat the peanut butter and butter with a mixer until smooth.
Add the coco powder and mix well.
Add the powdered sugar 1 cup at a time until desired thickness of frosting.
If you need to thin it out a little, add a couple tablespoons of milk.

Saturday, July 3, 2010

Jessica's delicious dinner!

thanks jessica for hosting junes dinner! almost everyone was there and it was a lot of fun. the food was great and so was the company:)



michelle brought this awesome strawberry lemonade!
1 can frozen pink lemonade concentrate
1 quart fresh strawberries or 1pkg. frozen strawberries
3 Tbsp. sugar
4 c. Sprite
Additional berries (optional)
Put strawberries in a blender with sugar and puree until smooth (you may need to add some water).
Prepare frozen lemonaide according to package directions.
Right before serving, combine lemonaide, strawberry puree and sprite.
Serve with chopped frozen strawberries instead of ice.


Nancy brought this yummy fruit salad! the dip is the best part though. theres lots of ways to make it but the way she made it was
1 can of marshmallow fluff
1 8 oz pkg of cream cheese (softened) regular, or any flavor you want(nancy used strawberry)
blend together and enjoy!
(you can also add a packet of jello for a color or different flavor


jessica made orange cashew chicken! sooo good! one of our first entrees that wasnt italian!
orange cashew chicken
2lb boneless skinless chicken breasts, cut into 1 inch cubes
1 cup carrots, sliced
1 cup chopped celery
1 cup pea pods
1 cup bell pepper
4 tbs vegetable oil
4 tbs corn starch
1 tsp grated ginger
1 1/2 cup orange juice
1/2 cup honey
6 tbs soy sauce
1 cup salted cashews

in a large skillet or wok, stir-fry chicken, carrots, and celery in oil for 8-10 minutes or until juice runs clear. reduce heat. in a bowl combine corn starch, ginger, orange juice, honey and soy sauce until well blended. stir into chicken mixture. bring to a boil, cook and stir for 2 minutes, or until thickened. stir in cashews.


makenzie made these yummy strawberry and key lime pies!
strawberry pie:

prepared crust (graham cracker is best)
1 Pint strawberries
1/2 cup sugar
1.5 T cornstarch
1/4 cup water

Dissolve cornstarch in water. Combine strawberries, sugar and cornstarch mixture. Mash strawberries with a potato masher. Bring everything to a boil, stirring constantly. Once mixture has thickened, continue boiling for 2 minutes. Remove from heat. Let cool, then chill in fridge.

1 8oz. package cream cheese
14 oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla

Combine all ingredients and mix with an electric mixer for 2 minutes. Fill pie crust with this filling. Cover with fresh sliced strawberries. Spread the previously cooked mixture on top of the fresh strawberries. Chill for a few hours, then devour.


Friday, June 11, 2010

Ribs at Nancy's!!

Thanks nancy for the amazing ribs this month! the perfect recipe for all those summer bbq's! also this corn bread recipe is to die for!! its so moist and yummy, you should try it today!




Moist corn bread!
Ingredients

* 1 1/2 cups all-purpose flour
* 3/4 cup sugar
* 1/2 cup yellow cornmeal
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 pinch cayenne pepper (optional add in for heat)
* 1 1/4 cups half-and-half cream or milk
* 2 large eggs, slightly beaten
* 1/3 cup oil (use vegetable or olive oil)
* 4 tablespoons melted butter

Directions

1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Butter an 8 x 8-inch square baking dish.
4. In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
5. In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
6. Transfer to baking dish.
7. Bake for 35 minutes or until the the cake tests done.




Amazing ribs!
2 cups brown sugar
Large Rack of Pork Ribs

Fill pot full of water add ribs and sugar, simmer for 2 hrs on low. Baste with BBQ sauce on grill for a few minutes.

BBQ SAUCE
32 oz ketchup
10 oz Whortcheshire Sauce
1/2 cup lemon juice
2 cups brown sugar
2 oz liquid smoke
garlic salt (to taste)
Cheyenne pepper (to taste)

Simmer for at least 30-45 minutes

Next months dinner is at Jessica's house, make sure you check out the facebook page to find out date and time! hope to see you all there!

Saturday, May 15, 2010

dinner @ michelle's! yumm!

last month we had a delicious dinner at michelle's house. we enjoyed chicken parmigiana and a spinach salad. and for dessert we savored yummy raspberry bread pudding! we also decided on a way to rotate who brings what to every dinner so theres no confusion. after all the recipes ill post the schedule i came up with. if theres any concerns or better ideas let me know, im always open to suggestions!


RASPBERRY bread pudding!!

Cream Mix
1 1/2 loaves aged, white bread (we used a loaf of french bread)
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla

In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling

5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread.
Bake 40 minutes at 375 degrees.
Serve warm. Top with vanilla sauce.

Vanilla Sauce

1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, reamove from heat adding vanilla. Serve this wonderful sauce cold over warm bread pudding. (or you can eat it warm, i like it either way)



Garlic Cheese Twists

1 loaf Bread dough

2-3 Tbsp. butter

garlic powder

Parmesan cheese

2 Tbsp. milk


Roll dough out into a rectangle shape, about 1/8" thick.

Using the back of a spoon, spread the butter over the entire surface of dough.

Sprinkle garlic powder and parmesan cheese all over butter.

Fold the dough in half, seasoned sides together, and pinch the edges together.


Use a pizza cutter to cut dough into thin strips.

Take each strip by the ends and twist 2 or 3 times.

Place on a greased cookie sheet.

Use a pastry brush and brush milk over each stick (to help with browning).


Let rise for 25 minutes.

Bake at 350 for 15 minutes.

1 loaf of bread makes 12-18 twists.




Chicken Parmigiana

2 Tbsp. olive or vegetable oil

4 chicken breasts

1/3 c. flavored bread crumbs

1/3 c. grated parmesan cheese

1 egg, beaten

1/2 c. shredded mozzarella

Marinara Sauce (you can use the jarred kind if you wish, or make your own with the recipe below)


Between sheets of waxed paper, flatten chicken to 1/4" thickness.

In a shallow dish, mix bread crumbs and 1/3 c. parmesan.

Dip chicken into egg, then coat with bread crumb mixture.


In 12" skillet, heat oil over medium heat.

Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center.

Spoon a small amount of marinara onto each chicken breast.

Sprinkle mozzarella cheese over the chicken.

Broil on high until cheese is melted and golden.


Serve remaining sauce with noodles of choice (I used thin spaghetti)


Sauce

2 Tbsp. olive oil

1 c. chopped onions

2 cloves garlic, chopped

1 28oz. can crushed tomatoes

2 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper


In a 3-quart saucepan, heat 2 Tbsp. oil over medium heat.

Cook onions and garlic in oil for 2 minutes, stirrin occasionally.

Stir in tomatoes, sugar, salt and pepper.

Heat to boiling.

Reduce heat; cover and simmer, stirring occasionally, until ready to serve.


SPINACH SALAD WITH POPPY SEED DRESSING

Spinach
bacon pieces
Avocado (sliced)
Mandarin oranges

POPPY SEED DRESSING:

6 tbsp. sugar
1/2 tsp. salt
2 tsp. onion juice
1/2 c. oil
1/2 tsp. dry mustard
2 1/2 tbsp. vinegar
2 tsp. poppy seeds

Mix the sugar, mustard, salt and vinegar very well. Add onion juice. Add oil very slowly. Beat with whisk. Add poppy seeds. Chill. Mixture will be thick. Add a little to salad and stir until lightly coated.


soooo here is the schedule

may
host-nancy
appetizer/side-michelle
drink-mckenzie
dessert-kady

june
host-jessica
appetizer-nancy
drink-michelle
dessert-mckenzie

july
host-mallory
appetizer-jessica
drink-nancy
dessert-michelle

august
host-kady
appetizer-mallory
drink-jessica
dessert-nancy

september
host-mckenzie
appetizer-kady
drink-mallory
dessert-jessica

october
host-michelle
appetizer-mckenzie
drink-kady
dessert-mallory

november
host-nancy
appetizer-michelle
drink-mckenzie
dessert-kady

december
host-jessica
appetizer-nancy
drink-michelle
dessert-mckenzie

Saturday, March 27, 2010

mArCh dInNeR @ kiM's hOuSe

this month we had dinner at kim farr's house and it was soo yummy! she made a creamy orzo pasta with chicken and we had bread with dip and salad as sides. there was lots of fun chat too, it was good to hang out with such cute girls!!

bread appetizer

1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
combine all the seasonings then sprinkle onto shallow plate with oil and vinegar and use as dip!!

juicy salad

creamy ORZO chicken PASTA

Ingredients
• 1 pound orzo (rice-shaped pasta)
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 (14.5-ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper
Directions
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
Sometimes I add thick cut bacon or prosciutto.



YUMMY Chocolate cake!

1 pkg chocolate cake
8 oz sour cream
1 cup water
4 eggs
½ cup oil
1 small box instant chocolate pudding

mix all ingredients together, pour into desired pan. Bake 350 for 40-45 min.