Friday, February 22, 2013

Food Friday - Crack Bread

This bread is awesome. We served it for Superbowl Sunday and it went QUICK! The best part? It's easy.

Yep.

Now, most of you may know this but I am going to say it anyway... the best recipes are those that look hard, but are beyond easy.

Now, I saw this on Pinterest, but made some small modifications.

You will need:

One loaf of sourdough bread UN-SLICED! I tried to use a sliced loaf because that's all the store had, but it was WAY harder than it should have been.
Cheddar cheese sliced thin (one small brick should do...)
Bacon crumbles (About 1 cup)(I use Oscar Meyer pre-cooked REAL bacon bits)
1 stick melted butter
1 packet of ranch dressing mix

Cut bread both ways making a checker board pattern. But be sure not to cut all the way through.

In each of the cracks, place a piece of cheese.


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Sprinkle bacon all over top. Mix melted butter with ranch packet and pour over all ingredients.

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Cover with foil and bake at 350* for 15 minutes. Uncover and bake an additional 10 minutes. Serve warm!

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So good. 

Friday, February 15, 2013

Food Friday - Jalapeno Poppers

Oh. My. Goodness.

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These are so good.

Having company and need a quick, easy, DELICIOUS appetizer? Crank out these bad boys and bask in the compliments. Seriously, these are amazing.

You will need:

·         1-2 (8 ounce) packages of cream cheese, softened (1 will make about 30 and they will be hot... 2 will make about 60 and they'll be mild)
·         1 (4 ounce) can diced jalapeno peppers, rinsed
·         30-60 (3.5 inch square) wonton wrappers (found in your produce department)
·         1/2 cup sweet chili sauce (found by ketchup)
·         oil for deep frying (we used about 2 cups of canola oil for 60 of them)

Directions


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In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold like a burrito or into triangles (or follow directions on the package for desired shapes). This part can be done ahead of time and refrigerated or frozen.

Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.

We made WAAAAYYYY too many and instead of freezing them pre-frying, we froze them post frying and baked them for about 10 minutes at 350* (until hot). Still crunchy AND easy.

Enjoy!!
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Friday, February 8, 2013

Food Friday - Lettuce Wraps

Don't forget to enter the Kitchen Aid giveaway!!!

Well, another Friday is here, folks!

I am continuing on with Food Friday and man oh man do these next few weeks have the BEST recipes ever! We're talking jalapeno poppers, crack bread, breakfast ham cups... Oh my!

YUM!

For today...

Now, if you are willing to spend buco bucks, then go out and celebrate the weekend by getting some P.F.Changs lettuce wraps. I you're willing to stay in and save a little dough, MAKE 'EM! I found this recipe on Pinterest (of course) and had to see if it tasted like the real deal. It's as close as I think I'll ever make it. Totally delicious.

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Here's what you'll need:

Ingredients:

1lb ground chicken breast (fyi, this stuff raw = nasty... it's a weird texture.)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced or about 1 tbsp pre-minced garlic
1/2 tsp ground ginger
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Serve with cold lettuce leaves

This is the first of many Pinterest inspired recipes. They all look so good... but do they taste good? THAT is the question. Have a great weekend!!




Monday, February 4, 2013

Kylie's Second First Day...

Of daycare.

I have a few new followers these days... so let me preface this by saying Kylie started daycare on December 10th, 2012 only to be pulled out of daycare the next week. I think she attended for all of 30 hours in a two week period. 

It was a rough experience due to a mixture of: poor timing (she was only 8 weeks old), an opportunity/opening at a newer facility with people who have more experience, and the people at this current facility were a tad different than we had originally thought. They aren't terrible by any means, it just wasn't for us.

So, we pulled her out just before Christmas with the thought that she would start today. Boy, time sure flew.

I still worked during the last month and a half thanks to time off that my husband had, my sister-in-law being on winter break from college, and my MIL coming over after school to watch her during my late meetings. So THANKS, ALL!! :)

That brings to now (feel caught up??)!

KJ goes to daycare today and although I am not excited about it at all, I am a little more confident that she will be on her best behavior and be well taken care of for a few reasons:
  • She still sleeps constantly with maybe an hour of awake time for every two/two and a half hours of sleep time.
  • She is able to sleep unswaddled.
  • She takes a bottle like a champ! I'm not kidding... don't get in the way of this baby and food.
  • I know what to bring to the daycare on day one.
  • Kylie can fully support her head and neck and is near rolling/sitting on her own. Strong baby.
  • The facility (unlike the other) is focused on education for youth.
  • Last, but certainly not least, the people here have a minimum of 15 years of experience and they are so super sweet!!
There may be tears today and I may overwhelm instagram with pictures of her before and after daycare, but bear with me... she is my first and she is my favorite.

Friday, February 1, 2013

Food Friday - Favorite Angel Food Cake

HAPPY FEBRUARY!!!

Caution: Only make this when you are prepared to devour the whole thing in one sitting. Ok, that's an exaggeration. But it is so stinkin' good you will want to eat the whole thing. Trust me.

I wouldn't call my husband a picky eater by any means, but he is pretty picky about what kind of cake he gets for his birthday. He has to have an angel food cake with special frosting. So, you can make this your favorite too!

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You will need:
  • One box of confetti angel food cake mix, made according to directions on the box
  • Frozen strawberries in syrup (large tube/box) thawed
  • One container of Cool Whip (2 small or 1 large)
  • One box unflavored gelatin (Knox brand is what I use...)
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Pour the thawed strawberries in a mesh type strainer and smoosh into the sides so you get out all of the juice you can possibly get. Have the juice drain into a kettle on the stove. When the juice is all out of the strawberries, toss the mush (or make a smoothie) and add gelatin to the liquid mixture. Bring the juice/gelatin to a boil stirring constantly.

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While bringing this to a boil, make the angel food cake according to directions on package and turn onto a bottle to let cool (we use soy sauce). This must cool completely or you will have a flat mess.

When the gelatin/juice mixture boils, remove it from heat and put the kettle (on a hot pad) in the fridge. We want to now cool it down completely so it doesn't melt the Cool Whip. You'll have to stir it about every 10-15 minutes so it doesn't turn to a sheet of Jello.

When the cake is cool, cut it in half and put the bottom of the cake on your serving tray (you won't want to move it when it's done...).


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When juice mixture is cool, mix in the cool whip. This is your frosting. It's also delicious on cupcakes, cookies, a spoon... you name it :)

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Spread a layer of your frosting on the serving tray portion of cake. Place the top of the cake on top of that first layer and frost the cake in it's entirety.  

Wham bam! Pure deliciousness ready to be served. Just be sure to keep it cool between servings... it IS Cool Whip after all... 

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Happy weekend, All!!
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