Thursday, April 29, 2010
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup old fashioned oats (not instant)
1/2 cup butter, softened
3/4 cup seedless raspberry jam
1. Preheat oven to 350 degrees.
2. Grease one 8 inch square pan.
3. Combine the first 5 ingredients.
4. Fold the softened butter into the dry mix until it becomes crumbly.
5. Press 2 cups of the mixture into the bottom of the prepared pan.
6. Spread the jam within 1/4 inch of the edge.
7. Sprinkle remaining dry mix on top of the jam.
8. Bake 35 minutes or until lightly browned. Allow to cool completely before cutting.
Since it has oatmeal and jam, I can eat this for breakfast right?
Wednesday, April 28, 2010
1/2 head of cauliflower
8 oz of cheddar cheese (use the real stuff!)
4 oz of Parmesan cheese (again, use the real stuff...save the green bottle for spaghetti night)
parsley (to taste)
1 lb dried macaroni (the book suggests elbow, I used penne)
1 cup of sour cream
1. Chop 1/2 head of cauliflower into small florets and grate the cheddar and the parm.
2. Bring a large pot of salted water to a boil. Add the macaroni and the cauliflower and cook according to the directions on the macaroni.
3. In a separate sauce pan, combine the cheese and the sour cream and cook over medium low
heat until melty. Add the parsley and a dash of sea salt to the cheese.
4. When the macaroni is fully cooked, drain and return to the pot.
5. Pour the cheesy goodness over the pasta and cauliflower and mix well.
6. Transfer mixture to a casserole dish and put under a broiler until golden and bubbly.
I know what you're thinking..."Hey Saucy, there's no picture!"
Delicious isn't always pretty people. Trust me on this one, its gooooood.
Sunday, April 25, 2010
Tuesday, April 20, 2010
What a fancy sounding recipe, yes? Believe me, I am not Gourmet Diva! This recipe sounds a lot more involved than it is. Enjoy.
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing
What you do:
First, heat the oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag. Then place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
Bake for 40 minutes or until chicken is done. Sprinkle with remaining cheese; bake 5 min. or until melted.
Wednesday, April 14, 2010
*Thank you, Kraft Foods, for the pic*
This meal is quick, easy and REAL good!
1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups frozen broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup prepared Italian Dressing Mix, divided
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup Grated Parmesan Cheese
How to Get it Poppin':
Cooke the pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.
While that is all going on, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 minutes or until chicken is cooked through, stirring frequently. Drain the pasta mixture and place in large bowl. Add chicken and all remaining ingredients. Mix it lightly together and serve.
Easy, Breezy, Beautiful!
Sunday, April 11, 2010
Ever since Saucy Hubby and I got back from our cruise, we've been trying to counter the gastronomical devastation the delicious food on the boat caused (aka....we ate like royalty for 7 days and we're lucky the airline didn't make us buy extra seats on the way back). The weather has been awesome this weekend, so I whipped up these yummy turkey burgers to throw on the grill.
1 lb lean ground turkey
1 tablespoon bread crumbs
1 tablespoon powdered ranch dressing mix
1 egg white
Mix all ingredients together and form into 4 patties. Grill to your liking! We topped with fat free cheese slices.
Thursday, April 8, 2010
Truth be told, “The Big Cheese” didn’t come into marriage with a ton of cooking knowledge. So, when I received The Food Network “How To Boil Water, Life Beyond Takeout” recipe book for a shower gift, I was THRILLED! This is the very first recipe I ever tried from this book, and Mr. Cheese and I fell in love all over again. It is my pleasure to introduce “The Big Cheese’s” first recipe…so good, I just may make this one tonight!
What you need:
8 ounces penne pasta
½ cup milk
2 large eggs
1 tablespoon Dijon mustard
Dash of Worcestershire sauce
Pinch of nutmeg
2 slices of bacon
½ medium onion (I like red!)
¼ cup drained sun-dried tomatoes
1 tablespoon unsalted butter
2 cups frozen broccoli florets, thawed
2 ounces cream cheese
2 cups shredded sharp cheddar cheese
How it’s put together:
1. Preheat over to 350 degrees.
2. Boil pasta for 6-8 minutes, or until al dente
3. Whisk milk, eggs, mustard, Worcestershire, nutmeg and black pepper in a large bowl. Add cooled penne pasta to the bowl.
4. Slice bacon into thin strips, roughly chop onion and tomatoes.
5. Melt butter and cook bacon until it begins to crisp (3-4 minutes)
6. Add onion, tomatoes and broccoli to the bacon filled skillet – cook for about 5 minutes.
7. Toss the vegetable mixture with the pasta, cream cheese, and 1 ½ cup of cheddar cheese until cream cheese melts.
8. Grease a 9-inch pie dish with butter. Mound pasta mixture in the dish. Scatter the remaining cheddar cheese over top. Back for 25 minutes.
Side Note: When I’m feeling crazy, I will add chicken to the dish!
I loved this recipe for many different reasons.
Reason #1: I love ANYTHING with Alfredo sauce!
Reason #2: Crabmeat and I are BFF’s
Reason #3: It takes 8 minutes to prep, and 12 minutes to cook…hello, convenience!
What you need:
8 ounces fettuccine
1 tablespoon olive oil
1 cup chopped red bell pepper
1 container (10 ounces) refrigerated Alfredo-style pasta sauce
2 tablespoons medium-dry sherry
2 cans (6 ounces each) lump crabmeat, drained and picked over
2 tablespoons chopped fresh parsley, for garnish
¼ cup pre-shredded Parmesan cheese, for garnish
How it’s made:
1. Cook the pasta in a large pot of boiling H20 for 12 minutes, or until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell pepper; reduce heat to medium and stir, cooking for 2-3 minutes.
3. Stir in the pasta sauce, sherry and season cayenne pepper to taste. Bring this mixture to a boil, stirring. Remove the skillet from the heat and fold in the crabmeat.
4. Drain pasta, spoon in the crab sauce. Serve at once, garnished with the parsley and Parmesan cheese.
"Momma Cheese" - thanks for sharing the love of cooking! I love you!
Wednesday, April 7, 2010
Here it goes...
1 package (8 oz) cream cheese, softened
1 tsp Italian Seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup (3 oz) grated fresh Parmesan cheese
1 can (8 oz) pizza sauce
1/4 cup diced green bell pepper, sliced green onion, chopped olives, or any other pizza topping of your choice
1.) Preheat oven to 350 degrees Fahrenheit. In small bowl, combine cream cheese and Italian seasoning. Spread onto bottom of pan.
2.) In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture. Back 15-20 minutes or until bubbly. Top with vegetables.
Toasted Baguette Slices
24 slices French bread, cut 1/4 inch thick
2 tablespoons olive oil
1.) Preheat oven to 375 degrees Fahrenheit. Place bread slices on cookie sheet, lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.
Place Hot Pizza Dip on top of Toasted Baguette Slices.
Now, I mentioned that we like vegetables, and my husband will eat them, but he prefers to have some kind of sauce on top to mask the taste. I started rummaging through the fridge and came across this...
Now, I love this stuff. I put it on everything...crackers, sourdough bread, raw veggies and now...cooked broccoli. I threw 2 wedges into the steamed broccoli and voila...deliciousness! Plus, each wedge is only 4 g of fat and 50 calories so it's a fairly healthy way to give veggies that cheesy flavor that kids (and husbands) love.
As you can probably tell, I am super excited about this little trick. It's healthy, easy and delicious...what more can you ask for?
Sunday, April 4, 2010
*Thank you google images for the pic*
I love this easy, side dish recipe! Sadly, no cheese in this one. However, I know you will enjoy. Also, whoever is viewing this...THANK YOU! If you are trying out any of our recipes, please let us know how they turn out. We love comments!
For starters note:
Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.
1 spray cooking spray
1 teaspoon olive oil
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 pounds uncooked new potatoes, quartered
Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.
Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more.
Serve warm and enjoy!
Saturday, April 3, 2010
*Photo courtesy of Taste of Home
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted
Bake at 425° for 13-18 minutes or until fish flakes easily with a fork.