Meatball Sub on a Stick

You may have heard about these or seen them on Facebook.   I think it's a genius idea and I decided to try it while Mom and Jeff were here:

I found the recipe here, but made a few changes of my own.  Instead of making the meatballs myself (who has time for that??) I bought the frozen Italian meatballs and thawed them before using.   I couldn't find the Pillsbury breadsticks, so I just used the pizza dough in a can and cut it into nine strips.   I also thought the dough needed a little "something", so I melted butter and added garlic powder, Italian seasoning and Season Salt and brushed that on before baking.   They were delicious!

Hint:  These are easier to assemble with two people.   Mom and I actually made them twice and perfected the process together =)

Copycat Red Lobster Cheddar Biscuits

Found on: creationsbykara.com

If you have ever had the biscuits at Red Lobster, you've probably wondered HOW they make them so amazing!!  I know I have!   I was Delighted to find this copycat recipe that is as good or better than the original.  I also love that it uses all "regular ingredients", nothing weird.

Our whole family LOVED these!   I will be making them again soon - I think they'd be fantastic with Any kind of soup!

Copycat Red Lobster Biscuits

2 cups flour
1 Tablespoon baking powder
3/4 tsp salt
1/2 tsp garlic powder
1 Tablespoon sugar
1/3 cup shortening
1 cup grated cheddar cheese (sharp is best)
1 cup milk

Garlic Butter Glaze:
3 Tablespoons butter, melted
1/2 tsp dried parsley
1/8 tsp garlic salt
1/4 tsp garlic powder

Whisk together flour, baking powder, salt, garlic powder, and sugar in a large mixing bowl. Use a pastry cutter or fork to cut the shortening into the dry ingredients till shortening is about the size of peas. Stir in the cheddar cheese. Add the milk and stir lightly, till just barely combined. Don't overmix or the biscuits will be tough. Use a 1/4 cup measuring cup or ice cream scoop to place balls of dough on a lightly greased cookie sheet. Bake at 425° for 13-15 minutes or till golden brown. Combine all glaze ingredients and whisk well. Brush over hot biscuits.

Crab (or Lobster) Rangoon Wontons

I've had these at several restaurants and Really liked them! It wasn't until quite recently that it occurred to me that maybe I could make my own!   I googled them and ended up watching this tutorial.  They are pretty easy!

Terrible picture - will replace when I get a better one =)

Ingredients:

1 pkg of cream cheese

Small package of imitation crab or lobster

Half a medium onion

Tablespoon of white sugar

Small wonton wrappers

One egg

Oil for frying

Directions:

Heat oil in a pan (it is ready when you flick a drop of water in and it spatters a bit - you don't want it too hot!)

Soften the cream cheese in the microwave.  Chop the onion as fine as you can and mix with the cream cheese. Add in the sugar - this takes the edge off the onion.   Chop up the lobster or crab into very small pieces and mix in.

Beat the egg in a small bowl and add 1 Tbsp of water to make an egg wash.

Using a brush, lightly cover All sides of a wonton wrapper with the egg wash (make sure you just have one wrapper, not two stuck together).

Place about 1 Tbsp of the cream cheese mixture in the middle of the wonton wrapper.  (The video shows you how to fold them the way I did, but you can really do whatever you want, just make sure all the edges are sealed).

Drop the filled wonton into the oil.   It should sink at first and then rise to the surface as it browns. Philip determined that two minutes is perfect.  (If it immediately floats and boils wildly and browns right away, it is too hot!)

Dip in duck sauce or sweet and sour sauce.

Makes about 20.

Enjoy!

Herb and Citrus Oven Roasted Chicken (with Quinoa)

I saw this recipe on a friend's Facebook page and liked it immediately!   It had fun ingredients, and looked super easy and delicious!

...and it was.

I also loved that, even raw, it already looked pretty! =)

and even better after it was cooked!

This was Really easy and was a big hit with the whole family!   Will definitely be making this pretty often! =)

INGREDIENTS:
1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons brown sugar or honey

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

DIRECTIONS:
Preheat oven to 400 degrees F.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

For the quinoa - measure out two parts water to two parts quinoa (I used 1.5 cups of quinoa for our family).   Boil the water, add three chicken bouillon cubes (or one for every cup of water), then add the quinoa.   Let it come to a boil again and then turn it down to medium and put the lid on until all of the moisture has cooked out.    Serve chicken over quinoa.

Enjoy!

Cheesy Potatoes

This is obviously not a dessert, but a favorite dish in our house and I've been making it for years, and I don't know why I never shared it on here before!

Philip's side of the family in Michigan make this for holidays and he LOVES it (and asked me to get the recipe).   Here it is:

Ingredients:

One 2 lb bag frozen hash browns partially thawed

1 pint sour cream

small  onion minced

3 cups of shredded extra sharp cheddar cheese

2 cans cream of potato soup (I actually prefer Cream of Chicken in this)

 

Directions:

Mix all ingredients together.  Put in lightly greased 9 X 13 pan and sprinkle top with grated parmesan cheese.  Cover with foil and bake 1 1/2 hours at 325 degrees.  I usually take the foil off for the last 10 - 15 minutes to let it brown.

Snickers Fudge!

HOW did I not know this existed??  I came across the recipe on Pinterest and knew I would be making it SOON!!

It takes a little time, just because there are four layers, but it is Very simple!  

* Make sure you get evaporated milk, not sweetened condensed milk!  (I seem to make that mistake every time!!)

• 1/4 cup creamy peanut butter
•  1 cup milk chocolate chips
• 4 tbsp of butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla
• 1 cup of salted peanuts
• 14-oz. bag caramels, unwrapped
• 1/4 cup evaporated milk

Directions:

Coat a 9x13 pan with cooking spray and set aside.

FIRST LAYER:

In a small bowl, combine:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy and then pour the mixture in an even layer into the bottom of the prepared pan. Place the pan in the freezer.

SECOND LAYER:

In a medium saucepan, melt 4 tablespoons of butter over medium heat. 

Add:

1 cup sugar

1/4 cup evaporated milk

Stir and bring to a boil. Boil for 3 minutes, stirring constantly.

Remove from the heat and add:

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla

Stir until combined.

Add 1 cup of salted peanuts.

Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.

THIRD LAYER:

In a small saucepan, add:

14-oz. bag caramels, unwrapped

1/4 cup evaporated milk

Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. 

Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.

FOURTH LAYER:

In a small bowl, combine:

1 cup milk chocolate chips

1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.

Refrigerate for one hour.  Cut into small squares and serve! Store the uneaten fudge in the fridge. Or the freezer, depending on how addicted you become.

Enjoy!

Cream Cheese Banana Bread with Lemon Glaze

Like everyone does when they have an abundance of ripe bananas, I decided to make banana bread today.  I didn't already have a favorite recipe, so I checked pinterest for one that looked awesome.  I found this recipe (from theteachercooks.com)

Since I also had cream cheese in my fridge, I was sold on this one immediately!

Cream Cheese Banana Bread from Southern Living

• 3/4 cup butter, softened
• 1 8-oz. cream cheese, softened
• 2 cups sugar
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 teaspoon vanilla
• 1 1/2 cups mashed bananas about 4 medium
• 2 cups of toasted pecans, divided  Toast nuts at 325 degrees in a rimmed pan for about 15 minutes.  Watch carefully they can burn easily!

Icing

• 1 cup powdered sugar
• 3 Tablespoons  lemon juice
•  1 teaspoon lemon zest

1. Beat butter and cream cheese until creamy.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, 1 at a time.  Beating well after each egg.
4. Combine flour, baking powder, baking soda, and salt.  gradually add to butter mixture.  Beating just until blended.  Do not overbeat.  You will make the bread tough if you overbeat the mixture.  
5. Stir in bananas, 1 cup of chopped nuts, and vanilla.  
6. Spoon batter into 2 greased and floured loaf pans.   I used 9×4 inch pans.  Sprinkle 1/2 cup of toasted pecans to the top of each pan
7. Bake at 350 degrees.  Reduce temperature by 25 degrees if using dark  or glass pans.
8. Bake for about 55 minutes.  Adjust your time according to what  type of pans that you are using.  Dark colored pans as well as glass pans cook faster.   I used dark pans.  Other types may take a longer cooking time. 
9.   Cool in the pan for 10 minutes.
10. Stir together 1 cup of powdered sugar, 3 tablespoons of lemon juice, and 1 teaspoon of lemon zest until blended.  Drizzle evenly over warm bread.
11. Cool for 30 minutes on a wire rack.