Monday, July 6, 2015

Broccoli with Spicy Cheddar Cheese Sauce

This cheese sauce is to die for!  It goes very well on steamed veggies, as well as a dip for chips.  If you don't like the heat, just skip the crushed pepper flakes.  Enjoy!
-1 head broccoli, cleaned and cut into florets
-salt and pepper
-2 Tbs salted butter
-2 Tbs flour
-1/2 cup heavy cream
-1 cup whole or 2% milk (no lower than that!)
-1 tsp salt
-1 tsp pepper
-1 cup shredded buffalo cheddar cheese OR 1 cup shredded sharp cheddar + 1 Tbs crushed red pepper flakes
Bring a large pot of water to boil.  Add the broccoli and cook for 3 minutes.  Drain, rinse with cold water and drain again really well.  Place in large bowl.
Meanwhile, melt butter in large saucepan.  When bubbly, add flour and whisk until smooth.  Still whisking, add the cream and milk.  Season with the salt and pepper.  Mix well.  Bring to a boil, lower the heat and let it simmer, stirring occasionally for about 5 minutes.  Add the cheese and stir well until melted and smooth.  Pour over cooked broccoli.  Enjoy!

Thursday, July 2, 2015

Patriotic Chocolate Pudding Ice Cream Pie

Yes, that's quite a mouthful, but it does have chocolate pudding and ice cream and pie in it! :)  It is super delicious and extremely easy to make.  I made ours in individual pie crusts, but you can make a big one by tripling the recipe, so that you can share you those around you.  However, you choose to enjoy it, you'll LOVE this one!  Enjoy and Happy 4th of July!!!
-1 1/2 cups vanilla ice cream, melted (make sure the melted ice cream is actually 1 1/2 cups, not the frozen one)
-1 (3.4 oz) package instant chocolate pudding mix
-6 mini graham pie crusts
-whipped cream
-fresh blueberries, raspberries, strawberries and cherries (pitted), sliced, to decorate
Mix the melted ice cream with the chocolate pudding mix.  Whisk for about 2 minutes.  Pour evenly into the pie crusts.  Freeze until set (at least 4 hours).  ****  If making a full size pie, you'll need to freeze it for about 8 hours.
When ready to serve, top with some whipped cream and decorate with the sliced fruit.  YUM!  Enjoy!

Friday, June 26, 2015

Double Chocolate Banana Bread (with Dark Chocolate)

Oh, what a treat this is!  Super chocolaty and moist!  And the dark chocolate gives it such an amazing unique taste.  Delicious, delicious, delicious!  Enjoy!
-3 ripe bananas
-3/4 cup packed brown sugar
-1/2 cup sour cream
-1 tsp vanilla extract
-1 egg
-1/2 cup unsweetened cocoa powder
-1 tsp baking soda
-1/4 tsp salt
-1 cup flour
-1 cup dark chocolate chips
Preheat oven to 350 F.  Coat a 9x5 loaf pan with baking cooking spray.  Set aside.
In your mixer's bowl, add bananas (just broken in halves) and brown sugar.  Mix until smooth.  With the mixer on low, add the sour cream, vanilla and egg.  Increase speed and beat until well mixed.  Lower the speed and add cocoa powder, baking soda, salt and flour.  Mix very well.  Stir in the chocolate chips.
Pour mixture into prepared pan and bake in preheated oven for 55-65 minutes or until the toothpick comes out clean.
Remove from oven and cool in pan for 10 minutes.  Place on wire rack and cool completely.  Slice and enjoy!

Wednesday, June 24, 2015

Chicken Fettuccine Alfredo

This is one of my go to recipes, either when we want something quick and delicious or when someone needs a meal after having a baby or just because.  It's easy and super delicious!  Enjoy!
-1 lb cooked fettuccine
-2 cups heavy cream
-1/2 cup unsalted butter
-1 tsp salt
-5 oz Parmesan cheese, freshly grated
-pepper to taste
-4 cups cooked chicken (grilled, baked, roasted, boiled)- I like to season a couple of chicken breasts with seasoned salt, pepper and garlic powder; then grill it and cut it in chunks.
Heat heavy cream, butter and salt over medium-high heat.  Bring to a boil.  Remove from heat and add cheese.  Stir until melted.  Add the fettuccine.  Toss to combine well.  Place back on stove over low heat, tossing continually for about 2 minutes or until sauce thickens.  Sprinkle with pepper and add the cooked chicken.  Toss again and serve.  Enjoy!

Monday, June 22, 2015

Bacon Jalapeno Popper Quiche

If you want perfection on a plate, this is the dish!  Seriously!  I don't even know where to start to describe it.   From the sweetness of the pie crust, topped with creamy cheese, the blend of jalapeños, bacon and eggs, topped with more cheese and baked to perfection.  Heaven in every single bite!  Enjoy!
-1 (9 inch) deep frozen pie crust
-1/4-1/2 cup(depends on how rich you want your quiche to be) garden vegetable (or regular) cream cheese, at room temperature
-2 jalapeños, seeded and diced
-1 jalapeño, seeded, halved and sliced
-8 slices bacon, chopped and cooked until crisp (drain on paper towels)
-1 cup heavy cream
-5 large eggs, beaten
-1 tsp smoked paprika
-1/2 tsp salt
-1/2 cup shredded cheddar cheese
Preheat oven to 400 F.
While that preheats, get the crust out of the freezer and allow it to thaw for 10 minutes.  After that, prick it all over with a fork.  Bake in preheated oven for 10 minutes.  Remove from oven and immediately spread the cream cheese all over the bottom.  This might be a bit tricky, so try to get it as evenly as possible.  Sprinkle the diced jalapeños on top. 
Lower the oven temperature to 350 F.
Heat the heavy cream, but do not boil.
Whisking the eggs, add the hot cream to them (do not stop whisking or you'll end up with scrambled eggs!).  Once that's nicely mixed, add the paprika, salt and bacon.  Pour into crust.
Place in the oven and bake for 30 minutes.
Remove from oven, top with jalapeño slices and cheddar cheese.  Return to oven and bake for 20 more minutes.
Remove from the oven and let it rest for about 10 minutes.  Slice and enjoy!


Related Posts Plugin for WordPress, Blogger...