Yummies ...

Every year we make Almond Bark Popcorn, Muddy Buddies, Covered Pretzels, and Sugar Cookies. We change things up and try different goodies but these are the staples :)

Popcorn:

One Bag Popcorn (remove kernels after popping)
1/2 block of White Almond Bark

*Melt the bark in a large microwavable bowl and add the popcorn. Stir until it is blended together. Spread across wax paper to harden. While it is still wet you can shake on colored sprinkles.

Here is the recipe for the Muddy Buddies. Enjoy!

A New Recipe

We channeled Giada last night (minus the cleavage) and made this yummy dish!

I think it is only fair to give you the "get real" details and tell you that the bocconcini mozzarella was fairly unnecessary considering the price and how much of it was shoved to the side ;)

Orecchiette with Mini Chicken Meatballs

Recipe courtesy Giada De Laurentiis, 2008

Ingredients

• 1 pound orecchiette pasta
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon ketchup
• 3/4 cup grated Romano
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1/4 cup olive oil
• 1 1/2 cups low-sodium chicken stock, hot
• 4 cups cherry tomatoes, halved
• 1/2 cup freshly grated Parmesan
• 8 ounces bocconcini mozzarella, halved
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Lemon Pound Cake

I know it's time for the menu but my knack for forgetfulness is front & center this Monday so it might be a tad late.

Till then, feel free to enjoy this recipe from Lea Ann (basically my foodie go-to girl). It could easily serve as breakfast, lunch, snack & dinner.

Not that I know from experience or anything.

Lemon Pound Cake

3 cups flour

3 cups sugar
1 cup butter
6 eggs
1 teaspoon vanilla
1/4 teaspoon baking soda
8 oz sour cream
2 tablespoons lemon extract
*zest of one large lemon

Cream butter & sugar. Add eggs one at a time and beat well. Add vanilla & baking soda. Beat.
Add flour & sour cream alternately. Add lemon extract & zest.

300 degrees for 1 1/2 hours+ until the top is golden & wooden pick comes out clean.

Glaze with powdered sugar and fresh lemon juice (you could bring about a dangerous addiction with this combo)

Shrimp Etouffee

My friend, Kelly made this a couple of weeks ago for my birthday dinner and it was so delicious! And it came from Cooking Light :)
I forgot to post the recipe back then, so here it is:

Ingredients

4 cups fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/3 cup butter, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
Cooking spray
1 1/2 cups chopped onion
2/3 cup diced celery
1/2 cup chopped red bell pepper (Kelly used only green bell pepper)
1/2 cup chopped green bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon salt-free Cajun seasoning
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions (Kelly used NONE ONIONS....cause she loves me)
1/2 cup chopped fresh flat-leaf parsley, divided
1 pound medium shrimp, peeled and deveined (about 30 shrimp)
4 cups hot cooked long-grain rice

Preparation

1. Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.

2. Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.

3. Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.

Yield

6 servings (serving size: about 1 1/4 cups étouffée and 2/3 cup rice)

Nutritional Information Calories

CALORIES 395 (28% from fat); FAT 12.2g (sat 6.9g, mon 3g, poly 1.1g); IRON 4.9mg; CHOLESTEROL 142mg; CALCIUM 102mg; CARBOHYDRATE 47.9g; SODIUM 655mg; PROTEIN 22.6g; FIBER 3.6g

Kathy Kitchens Downie, RD , Cooking Light, JULY 2008

More about the good times...

Time for another installment of : "We went to Maryland and can't stop talkin' about it!"

While we were there, we ate some dee-liciously yummy food.

See?
I mentioned in a previous post that the shrimp salad Lea Ann brings to the pool is yummy. The fact that she brings shrimp salad, rather than $4.37 is beyond me. I mean, $4.37 can buy you a bounty of fried up goodness from the concession stand. For goodness sakes, I can't make some of that stuff at home so I am just trying to take advantage the rare culinary opportunity.

Otherwise known as....FUNNEL CAKES!

But she's all, "Just let me whip up some little gourmet wraps with seasoned veggies and creamy sauce and couple that with a side of fresh fruit salad....it's easy!"

And then when she turns around I pretend to wrap my hands around her neck.

Kidding.

She inspires me. On so many levels.

Ya'll. When she takes her kids to ball practice, the girl packs them dinner almost Every. Single. Night.

And I ain't talking sandwiches here. I mean lasagna, burritos, chicken salad, etc.....She is a genius with the thermos, I tell you. Don't you think that would make a great cookbook?

"Meals On The Sidelines....The Soccer Mom's Healthy Guide To A Hot Dinner"

Anyway, here is a crockpot recipe that has become one of my very favorites!

Spicy Shredded Beef

1- 2lb boneless roast

1 package fajita seasoning

2 TB olive oil

2 cans stewed tomatoes

1 can Rotel

Rub all sides of roast with the fajita seasoning. Sear in hot oil on all sides until browned. Combine tomatoes (do not drain) in large crock pot. Add browned roast to tomatoes and cover with any remaining seasoning. Cook 6 hours or until meat is tender and shreds easily. Remove roast and shred. Return meat to crock pot and mix. Serve over white rice.

-Add an extra can of tomatoes and more fajita seasoning if you use a larger roast.

-Leftovers are great! Drain excess liquid from the tomato gravy and wrap the beef/tomato mixture in a flour tortilla. Warm at 300 degrees and enjoy ;)

Look Out! dessert

Five Ingredients Or Less.....No Problem!

We call it "Look Out!" If you are not from the south it might sound bizarre but basically this stuff is so good that my girls and I like to holler, "LOOK OUT!!!" when we eat it.

Well. It makes sense around here.

Chris and I have decided that it falls into the top three for best desserts ever. Ever.

I know that is a very substantial claim, so you'll have to be the judge.

Here goes:

2-dozen ice cream sandwiches
2 containers of Cool Whip (12 oz)
Hot Fudge (12 oz) *Chris likes to put caramel topping too
Salted Peanuts (1 cup)

In a 9x13 pan just lay down the first 12 ice cream sandwiches. It will be a tight fit and you will want to cut one of the bars in half to make it work just right. Of course you could make this smaller all together just by using fewer ice cream sandwiches, but why?

Sounds downright foolish to me.

Spoon on a layer of Cool Whip. I go on ahead and use a whole tub even though the recipe only calls for half.

I sometimes walk on the wild side.

Sprinkle with some salted peanuts, then pour almost the entire jar of fudge topping. I had to heat mine up a bit so it would cover the pan.

Lay out the next layer of ice cream sandwiches, then Cool Whip and some more nuts (if you want to) and now drizzle the remaining fudge topping. (I am starting to mutter "Look Out" at this point)

Cover and freeze for at least two hours. If frozen overnight (or longer) you will need to let this sit out on the counter for about twenty minutes before serving it.

Ya'll. I am telling you it is the best.

LOOK OUT!

For more recipes with five ingredients or less, go and check out the other Works-For-Me Wednesday recipes at Rocks In My Dryer.

The Very Best Baked Potato Soup EVER!

This is Paula Deen's recipe so I cannot take credit for anything more than my rapid keyboard finger. I made this Saturday afternoon and the memories are still lingering today....

Baked Potato Soup

Servings: 8
Cook Time: 20 Minutes

This has got to be almost the epitome of Southern comfort food. - Paula

Ingredients:

8 slices Smithfield Naturally Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

Steps: In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions:Garnish with cheese, bacon and sour cream.

Recipe Source: This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield, Inc.

I left out the onions and used some stored bacon grease (a little less than what 8 slices would have produced) and then used my handy-dandy bacon that you just heat up from the fridge. I love that stuff!

I also left out the parsley because I felt like it.

I AM TELLING YA'LL THAT IT WAS DOWNRIGHT SCRUMPTIOUS!
(did I sound like Paula?)

Enjoy :)

Recipes-Updated

*Cream Filling ingredients have been amended! Thanks Jenn :)

























































And so.....line up for the recipes people! Here are some of the Yum-Yummies we have enjoyed poolside this summer. Thank you Lea Ann & Kelly for sharing your secrets.

Beef Roll Ups

1 12 oz can Roast Beef (Kirkland brand from Costco)
1/2 cup Frito Lay Salsa
1 Cup Mexican blend shredded cheese

*Quantities for salsa and cheese are an estimate. I just throw some in.

Mix all ingredients in a pan on medium heat or in the microwave to heat through and melt cheese. Spread on a flour tortilla or flatbread wrap (amount will be determined by size of bread). Roll tightly and slice into bite size pieces.

*These are so yummy that despite the fact that I cannot eat large quantities of salsa, I did so in spite of my stomach and yesiree....I paid for it.

Black Bean Salsa with Parmesan Crisps

Mix and Chill:

1 can of black beans drained and rinsed well
1 can corn
1 cup Frito Salsa
Lime juice to taste
1/2 cup petite cut canned tomatoes
Chopped fresh or dried cilantro to taste

Place in a serving dish. Top with Mexican Blend Shredded cheese and chopped avocado.

Parmesan Crisps

Lightly coat flour tortillas with melted butter. Sprinkle with Parmesan cheese and ground black pepper. Cut into strips and bake at 350 until crisp and lightly browned.

Oatmeal Cream Pies

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (I use more)
3 1/3 cups uncooked quick cooking oats

Beat butter and sugars until creamy. Add egg and vanilla and beat well. Combine dry ingredients, mixing well. Add to butter mixture, mixing until well blended. Drop by rounded tablespoons onto buttered baking sheet. ( I used the small Pampered Chef cookie scoop to make the small size we had yesterday.) Bake at 370 for 8-10 minutes. I remove the cookies from the oven before they appear fully cooked so when cooled, they are still soft and chewy. If you want crunchy cookies, bake for a few more minutes.

Cream Filling

1/2 cup butter
2-4 tablespoons whipping cream
1 teaspoon vanilla

*2 cups powdered sugar

Combine all ingredients and mix on medium speed, scraping sides of bowl, until fluffy.

Spread approximately 1 tablespoon Cream Filling over the bottom half of one cookie and top with another.

*If you want to hear the Hallelujah chorus when you eat these, then let them sit out in the sun for a bit and then when they melt in your mouth a choir of angels will encircle your head. Seriously.

Shrimp Salad

1 package salad shrimp
1 package frozen sugar snap peas, cooked
1 box rotini noodles, cooked
Mayonnaise, salt and pepper to taste

Mix all ingredients and enjoy.

Chunky Gazpacho

6 cups coarsely chopped tomatoes (about 3 pounds – I peel the tomatoes)
1 32-ounce bottle tomato juice
2 medium peeled cucumbers
1 ½ cups chopped green bell pepper (I just use one good size pepper)
1 ¼ Vidalia other sweet onion
1 cup finely chopped celery
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. basil flavored vinegar (I just use the extra balsamic vinegar and rice vinegar and include some basil for flavor)
1 tbsp. rice vinegar
¾ tsp salt
½ tsp. pepper
½ tsp hot sauce
3 garlic cloves minced

Place all vegetables in a food processor and chop. Remove and place in large mixing bowl and add liquid ingredients and seasoning (tomato juice, olive oil, vinegars, salt, pepper, hot sauce and garlic). Mix and enjoy!

Bistro Pasta Salad

2 cups torn fresh spinach
1 box penne pasta, or orecchiette pasta
1 large jar of marinated artichoke hearts
Sun dried tomatoes
Basil
Fresh mozzarella
Balsamic vinaigrette

Cook pasta according to package directions and rinse. Wash and tear spinach leaves. Dice artichoke hearts and fresh mozzarella and finely dice sun dried tomatoes (add to taste). Tear or julienne basil leaves. Mix all ingredient and season liberally with salt and pepper. Add balsamic vinaigrette and enjoy!