Saturday, September 20, 2008

Frozen Peach Salad

Here's a recipe that I love to make during fresh peach season. It allows you to enjoy peaches in a slushy salad all year long.

1 scant cup sugar
1 ½ c orange juice (actual juice, not concentrate)
¾ c lemonade (actual juice, not concentrate)
1/3 of large can crushed pineapple
6 c diced peaches (approximately 13-14 medium peaches)

Mix together and immediately freeze in pint bags (I use 4 bags per batch). When ready to serve, partially unthaw (for approximately 20 minutes) and serve as slushy frozen fruit salad in bowls.

F.Y.I. To chop peaches I use a Pampered Chef chopper and only chop each peach half 6-7 times.

Thursday, September 18, 2008

Southwest Chicken Burritos

The original recipe for this I got from a friend, but I am posting it how I like to do it.
  • 4-6 frozen chicken breasts
  • 2 c. salsa
  • 1-2 cans black beans, rinsed/drained
  • 1 can olives, drained (whole, diced, or sliced)
  • 1 c. frozen corn OR 1 can of corn, drained
  • package of cream cheese

Place frozen chicken on bottom of crock-pot. Then add remaining ingredients, except the cream cheese , and cook on low for 6-8 hours (or on high for 4 hrs). 20 minutes before serving stir in the cream cheese and shred the chicken. Fill tortillas and top with cheddar cheese and any other favorite burrito toppings.

Chicken & Veggie Stew with Biscuits

I have been using my slow cooker a ton since we moved and I thought I would share some of the recipes I have been using because they are simple to throw together in the morning and then you have a nice meal later for dinner. The last time I made this recipe I made these biscuits wo go with it and they turned out really good. I made some with and without the pepper.

4-6 Chicken breasts (frozen)
1/2 onion
2-3 Celery stalks
2/3 Carrots
2 Potatoes
2 cans of Cream of mushroom or cream of chicken soup

Put all these ingredients into your slow cooker with the chicken on the bottom and the soups on top. Cook on low for 6-8 hours or on high for 3-4 hours. Top each serving with a biscuit.

Tuesday, September 16, 2008

Oven Baked Sweet Potato Fries

I made these tonight to go along with our hamburgers and they were a big success. And I think they are more healthy than regular potatoes, at least I like to think so. Almy kept asking for "more please."

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Wednesday, September 3, 2008

Warm Nutty Caramel Brownies

These are the best brownies that I have ever had. Jen and I both agree. Hope you enjoy them as much as we did. This is my first time posting to the recipe blog, so I hope I did everything right. Enjoy!!

Warm Nutty Caramel Brownies

1 pkg. (12oz) semi-sweet chocolate chips, divided

1 pkg. (18-21oz) brownie mix (plus ingredients to make cake-like brownies)

3/4 cup packed brown sugar, divided

1 cup salted mixed nuts, divided (any kind you like)

5 rolls of Rolos (40 pieces total), divided

1. Preheat oven to 375 degrees. Grease 9x13 pan. Chop 1-1/2 cup chocolate chips. Combine brownie mix, water, oil, eggs and additional 1/4 cup brown sugar. Fold in chopped chocolate. Pour batter into pan and spread evenly.

2. Chop nuts. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, cut 16 Rolos into quarters. Place remaining 1/2 cup chocolate chips in microwaveable bowl and microwave on high 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove pan from oven. Immediately press remaining 24 Rolos evenly into brownie in four rows of six caramels each. Sprinkle quartered Rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Serve warm. Serve with ice cream if desired.