September 8, 2014
I don’t know if I’d call this the World’s Best Chicken but it is pretty good. I found this recipe on Pinterest, originally made at Cooking Pinterest. Check out her page for photo of the meal.
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Preheat oven to 425 degrees.
In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish.
Season with salt & lots of pepper.
Pour mustard mixture over chicken.
Make sure each breast is coated.
Bake for about 30-40 minutes.
Season with chopped rosemary.
August 31, 2014
These little baked sandwiches are a staple food item at the beach house. Easy to make and a crowd pleaser!
From King’s Hawaiian
Mini Baked Sandwiches
Prep Time 10 min
Cook Time 20 min
1 pound Deli ham shaved
1 pound Swiss cheese thinly sliced
1 1/2 sticks Butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Minced onion dried
1 12-pack KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Melt butter and mix in mustard, sauce and onion.
Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).
In a 9×13 inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate over night. (Not necessary)
Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving.
August 2, 2014
Another ‘pinned’ recipe, that I have now made twice. I like these better than the other Homemade Granola Bars I made.
This recipe was originally posted at Saving with Shellie.
I have made them with both Rice Krispies and Puffed Rice. I think they are better with Rice Krispies.
2 Cups Quick Oats
1 Cup Rice Krispies Cereal
½ Cup Flax Seed
¾ Cup Creamy Peanut Butter
½ Cup Honey
¼ Cup Brown Sugar
½ tsp Vanilla Extract
Mini chocolate chips
Line an 8×8 baking dish with aluminum foil and set aside.
In a large mixing bowl, combine Oats, Rice Krispies Cereal and Flax Seed.
In a microwave safe bowl combine Peanut Butter, Vanilla and Brown Sugar. Microwave in 30 second increments, stirring in between, until melted and smooth. Add in Honey.
Using a spatula, combine the peanut butter mixture with the dry ingredients.
Press into the 8×8 baking dish. Press mini chocolate chips into the top. Refrigerate for 1 hour.
Cut into small squares or skinny bars. I store them in the refrigerator but the originally poster said that isn’t necessary. They seemed to hold together better that way.
April 17, 2014
This is another recipe I discovered through Pinterest. It can be found at A Whole Awful Lot
Make the Yum Yum sauce ahead of time because it needs to chill for a re hours to get the best taste.
Yum Yum Sauce-
1 cup Mayonnaise
3 Tbsp White Sugar
3 Tbsp Rice vinegar
2 Tbsp Butter, Melted
¾ tsp. Paprika
½ tsp garlic powder
Cayenne pepper, to taste
Mix together. Refrigerate 4-5 hours for optimal flavor.
I mixed ours together in the Magic Bullet and then also just stored it in the mixing container in the fridge.
Not the best picture….but it did taste pretty good!
Chicken Fried Rice
Chicken, cut into small pieces If you like other meats, you can use them instead.
3-4 C. cooked fried rice Make sure you cook the rice ahead of time! Even day old rice is great.
3 tbsp Sesame oil
1 tbsp. Butter
¾ – 1 c. frozen peas & carrots
1 onion, chopped
2-3 Eggs, scrambled
2 tsp. minced garlic
1/3 c soy sauce
1-In large skillet cook meat, seasoned to taste, set aside.
2-Heat butter & oil in skillet.
3-Sauté Garlic, onion, peas & carrots until tender.
4-While vegetables are cooking, scramble eggs in a separate skillet.
5-Add eggs, rice, soy sauce & meat to vegetables and mix together.
6-Stir fry until heated through.
Add yum yum sauce to serve and enjoy.
April 12, 2014
It’s true. You can hard boiled your eggs in the oven.
Set oven to 325*
Place one egg in each section of a muffin tin.
Bake for 25-30 min.
Remove from oven and place eggs in a bowl of cold water to cool them.
Once cool to the touch, enjoy or return to the fridge to use later.
Turned out great and tasted good. Might be my new method of hard boiling eggs!
April 9, 2014
A few weeks ago I ‘pinned’ a few granola bar type recipes. I finally got all the ingredients and decided to try out one of them.
This recipe came from Bless This Mess
Chocolate Peanut Butter Pretzel Granola Bars
Makes:16-20 granola bars
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup honey
1/2 cup creamy peanut butter
2 teaspoon vanilla extract
3 1/2 cups old-fashioned or quick oats
1 cup crispy rice cereal
2 cup chopped pretzels
2/3 cup mini chocolate chips
Cut out a piece of parchment paper the width of a 9×13 inch baking dish. Place the paper in the bottom of the dish.
In a small sauce pan combine the butter, sugar, honey, peanut butter, and vanilla. Cook the mixture over medium heat, stirring often, until it starts to bubble.
Once it starts to bubble let the mixture cook for 2 minutes.
In a large bowl combine the oats, rice cereal, and broken pretzels. After the butter mixture cooks for 2 minutes, pour the hot liquid over the oat mixture and stir well to combine.
Pour the mixture into the prepared pan and press the mixture evenly into the pan.
Sprinkle the chocolate chips evenly over the top of the granola bars and gently press them into place. Put the pan in the fridge to cool before cutting.
To cut into bars remove from the pan. Place on a cutting board and cut with a sharp knife.
Store in the fridge or they get too sticky.
You can easily half this recipe and put it in an 8×8 pan if you like.
I made the full recipe but put them in two 8×8 pans because my 13×9 pan was in use for dinner!
These granola bars were very tasty and easy to make. The downside was needing to store them in the fridge. Not a deal breaker but an inconvenience. I would probably make them again if I could find something to add to make them bind together better. They tended to come apart pretty quickly once they were out of the fridge.
This isn’t the best picture but they were yummy.
February 28, 2014
I found this recipe on Pinterest and we have made it a couple of times so far. It was originally posted at The Girl Who Ate Everything.
Yield: 16 shells
1 pound ground turkey
1 package low-sodium taco seasoning or homemade taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.