Sunday, October 28, 2007

"Boursin Cheese"

The Boursin Cheese sold in the grocery store is kind of on the pricey side, so just make your own and enjoy the savings. Recipe courtesy of Paula Deen. LOVE HER!

1 pound cream cheese
8 ounces whipped butter, at room temperature
1 tsp. garlic salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried dill
1/4 tsp. dried marjoram
1/4 tsp. black pepper
1/4 tsp. dried thyme

Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium sized crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week.

Ashlee side note: This is also really good used as dip for crackers or as a sandwich spread.

Friday, October 26, 2007

Chicken Boursin

4 chicken breasts (chopped into bite sized pieces)
1 package garlic Boursin Cheese
1 cup cream
2 Tbsp. sour cream
small onion, chopped
mushrooms, sliced

Saute mushrooms and onions in olive oil until onions are slightly golden. Add the chicken and cook on low until well done. Add the cream and heat slightly, then add sour cream followed by salt and white pepper. Add the Boursin and stir gently until fully dissolved. Bring to a brief boil and serve.

Ashlee side note: My mom has made this in bulk for when the whole family gets together and bakes it in the oven instead of doing it stove top. Still saute the mushrooms and onions. Don't add the chicken. But put in the other ingredients like it says to make the sauce. Then, just put the chicken in a baking dish and pour the sauce over it. Bake it until the chicken is done. So yummy!
Also, Boursin Cheese can be a little spendy. Buy it at Costco instead of at a regular grocery store. Much cheaper. If anyone is interested, I also have the recipe for homemade Boursin. Which is cheaper to make it than to buy it. I still just buy it, because I'm lazy. But the homemade tastes the same as the store bought. Anyway...let me know if you want that recipe too!

Friday, October 19, 2007

Blueberry Jello Salad

Another one with no picture...I'm sorry. I can't find one. But trust's insanely good. You will want to make it. Your kids will thank you.

(2) 3 oz. pkgs. cherry jello
2 cups boiling water
20 oz. can crushed pineapple
22 oz. can blueberry pie filling
12 oz. cream cheese
12 oz. sour cream
1/2 cup sugar
1 tsp. vanilla

Dissolve jello in boiling water. Add ice cubes to partially thicken. Cubes should melt, if not, once jello is cool enough, remove the small leftover ice cubes that didn't melt. Mix pineapple and pie filling into jello. Pour into 13x9 inch pan and leave in refrigerator until jello is set. Meanwhile, mix together cream cheese, sour cream, sugar and vanilla. When jello is set, spread with cream cheese mixture.

Ashlee side note: Because she loves us so much, when my mom made this for us a few weeks back, she used 24 oz. of cream cheese (double) instead of just the 12 oz. It was sooooo good and creamy. What makes this jello dessert so different from the others is the use of the pie filling, which gives the jello a creamier texture as well. Sunday dinner here we come!

Tuesday, October 16, 2007

Caramel Apple Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Ashlee side note: Again with the nuts! Yuck! Not nuts! This is definitely not low fat. You can make it lighter by using a fat free cream cheese, but it up! Tis the season!

Jerk Chicken

This is a great low fat dish...does take some prep work, but good!

1 cup sliced onion
1/4 cup fresh lemon juice
1/4 cup bottled jerk sauce
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, chopped
4 bone-in chicken breast halves, skinned (about 1 1/2 pounds)
4 chicken thighs, skinned (about 1 pound)
1/2 cup chicken broth
1/4 cup bottled jerk sauce
3 tbsp ketchup
1 tbsp hot sauce

1. Combine first 6 ingredients in a large zip top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag and discard marinade.
2. Prepare grill.
3. Combine broth, 1/4 cup jerk sauce, ketchup and hot sauce.
4. Place chicken on grill rack coated with cooking spray. grill 20 minutes or until done, turning and basting frequently with broth mixture.

Ashlee side note: I don't use bone-in meat very often. The kids have a hard time with it and I don't like picking the meat off the bones much myself. So, I just use 2 1/2 pounds of chicken tenders. Makes it like having a bunch of chicken strips instead of those humongous chicken breasts. If you are concerned about it being too hot for the kids, just eliminate the hot sauce in the basting sauce. You can always pour some on your own after plating it. And this chicken is so low fat! Makes it even better! Only 5.4 grams of fat and 6 grams of carbs...and 42 grams of protein! This recipe serves you figure out how many pieces of chicken you get per serving. Honestly, as low fat as it up!

Monday, October 15, 2007

Pampered Chef Bean Dip

This is another recipe I got from my sister Crystal. She introduced me to it a couple of months back and I LOVE it! Of course, she got it from a home party, but still.....

1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream

Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.

Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.

Friday, October 12, 2007

Easy Ham and Noodles

This is one of my quick and easy recipes. You know, when you KNOW their is one of "those" night coming up and you won't have much time to cook. It literally only takes 20 minutes to prepare and better yet, only 10 grams of fat! Much better than fast food!

1 can (14 oz.) chicken broth
1 cup water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham

In saucepan, heat broth and water to boiling and add noodles. Cook noodles until tender and most of the liquid is absorbed. DO NOT DRAIN.
Meanwhile, cook veggies as directed on box.
Gently stir veggies in cheese sauce and ham into noodle mixture. Cook 3-4 minutes until hot, stirring occasionally.

Ashlee side note: Remember not to over stir, as you will end up with broken noodles and mush. ;0) If you don't have chicken broth, it's ok, just use water, but the broth does add a lot of flavor. I also just buy those packages of pre-diced ham from the supermarket. Already cooked, already chopped. No work involved. That's how this turns into a quick meal. The kids like it too!
happy eating! let me know what you think!

Friday, October 5, 2007

Caramel Crunch Bars

These were so easy to make, and were so ooey gooey yummy too.

4 1/2 Graham Crackers
1 pkg. (11oz.) Kraft Caramel Bits
2 Tbsp. milk
1/2 cup cocktail peanuts
1/2 cup coarsely chopped pretzels
4 squares semi-sweet baking chocolate, melted

Line 8 inch square pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Place graham crackers on bottom of pan, cutting to fit if necessary.
Microwave caramel bits and milk in microwaveable bowl on HIGH 2 minutes or until caramel bits are completely melted and mixture is well blended, stirring every 30 seconds. Pour over grahams; top with peanuts, marshmallows and pretzels. Drizzle with chocolate.
Refrigerate at least one hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Ashlee side note: I made these for Super Saturday treats. I changed the recipe a little bit, as I was worried about the graham crackers falling apart. I bought one of those packages of dry cookie mix (or you can buy the refrigerated cookie dough that comes in those rolls) and baked the cookie crust in a 9x13. I used chocolate chip cookie mix, but I think even sugar cookie or peanut butter would be yummy too, depending on the flavor you wanted for your treats. ;0) Anyway...instead of a graham cracker crust, it had a chocolate chip cookie crust. No foil. After baking cookie crust, I let it cool. Then I added the caramel. There was still plenty to cover the surface of the dessert. Just make sure you don't let the caramel go all the way to the edges as you will have a hard time prying it from the pan. ;0)
Even Jaysen, who is not a big sweets fan, liked these. So, eat up! And let me know what you think!

Wednesday, October 3, 2007

Chili's Chicken Enchilada Soup

Not sure how she got it, but this recipe is from my sister Crystal. It's literally the Chili's recipe for this soup I guess. It's "souper" yummy too. ;0) This is what I order whenever we go there. The soup and salad and that yummy queso dip. So, eat up!

1 Tbsp. vegetable oil
1 lb. chicken breasts
1/2 cup Diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa harina (flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

Garnish: shredded cheddar, crumbled tortilla chips, pico de gallo

1. Add oil to large pot over medium heat. Add chicken breasts to pot and brown. Set aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes. Add chicken broth.
3. Combine flour with 2 cups of water in a medium bowl and whisk until blended. Add this mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish.

Monday, October 1, 2007

Baked Ravioli Lasagna

Yay! My sister-in-law, Holly, just shared a recipe that I thought you might want to try out. It looks yummy. It's what's for dinner at my house tonight.

Hey. I have a really easy, good recipe if you want to try it out and see if it's blog worthy. It's called Baked Ravioli Lasagna.

2 pkgs of frozen cheese ravioli
1 lb of hamburger
1 jar of spaghetti sauce
2 14.5 oz cans of diced tomatoes, drained
1 cup grated mozarella cheese
1 cup of grated monterey jack cheese
parmesan cheese to sprinkle on top

It's real easy you just cook the meat and add the sauce, spread a little on the bottom of a 9 x 13 pan, place ravioli on top of mixture and top with 1/2 of mozzarella and monterey jack cheese and repeat one more time. Top off with sauce and sprinkle parmesan cheese. Cover and bake for 30 minutes at 375 degrees. You can also add chopped onion, garlic powder, basil leaves and italian seasoning if you so desire. Let me know what you think. It's way easy and is a fun spin on lasagna!