Seriously - this is heaven in a bowl. You must try it.
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.
Makes 1 1/2 cups.
Originated from: http://www.howsweeteats.com/
Thursday, February 3, 2011
Tuesday, February 1, 2011
Breakfast Pizza
For those of you who love it - this pizza give's Casey's Breakfast Pizza a run for it's money!; I searched to find the perfect cheese sauce as everyone knows a breakfast pizza isn't complete without this ooey gooey goodness!
1 package - prepared pizza dough
1 pound ground breakfast sausage
1 cup frozen hash brown potatoes, thawed
2 cups shredded (sharp) Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/2 lb - bacon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1‑1/2 cups milk
Directions:
Preheat oven to 450.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Cook bacon and drain.
Scramble Eggs - using milk, 1/2 tsp salt and 1/8 tsp pepper - cook on stovetop.
Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in 1/2 cup cheddar cheese until melted.
Spoon cheese sauce over crust -top with sausage, hashbrowns, bacon and finally remaining 1 1/2 cups cheddar and parmesan cheeses.
Bake for 10 - 12 minutes
1 package - prepared pizza dough
1 pound ground breakfast sausage
1 cup frozen hash brown potatoes, thawed
2 cups shredded (sharp) Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/2 lb - bacon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1‑1/2 cups milk
Directions:
Preheat oven to 450.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Cook bacon and drain.
Scramble Eggs - using milk, 1/2 tsp salt and 1/8 tsp pepper - cook on stovetop.
Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in 1/2 cup cheddar cheese until melted.
Spoon cheese sauce over crust -top with sausage, hashbrowns, bacon and finally remaining 1 1/2 cups cheddar and parmesan cheeses.
Bake for 10 - 12 minutes
Garlic & Parmesan Fries
4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)
Preheat an oven to 425 degrees F (220 degrees C).
Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.
Originated From: http://www.allrecipes.com/
Sunday, January 30, 2011
Mashed Potato Layer Bake
I found this on http://www.allrecipes.com/ - modified a little and tested it on the family = success! The Chive and Onion cream cheese is a nice change to traditional mashed potato recipes. Even those that don't love sweet potatoes (like me) will enjoy this dish.
4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 (8 ounce) tub PHILADELPHIA Chive and Onion Cream Cheese Spread, divided
1 1/2 cup - Sour Cream, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Parmesan Cheese
1 cup Cheddar Cheese
Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy (I got lazy and used my kitchen aid mixer).
Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-quart casserole dish (a 9 x 13 pan would've worked also - adjust cooking time). Repeat layers.
Bake15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
Want a little crunch? Add some panko/breadcrumbs to the top and bake a little longer.
Sunday, January 23, 2011
Garlic Cheddar Chicken
Here is a great chicken recipe - I reduced the amount of chicken (4 breasts) and still ended up using the same amount of breading mixture as listed below.
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
Preheat oven to 425 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 25-30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Originated from: Allrecipes.com
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
Preheat oven to 425 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 25-30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Originated from: Allrecipes.com
Sunday, January 9, 2011
Crockpot Ranch Roast
3 pounds boneless pork shoulder roast
1 lb- New red-skinned potatoes, halved
1 can - cream of chicken soup
1 package (8-ounce size) cream cheese, cubed and softened
1 envelope dry Ranch salad dressing mix
salt/Pepper
Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.
Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high- heat setting for 4-1/2 to 5 hours.
1 lb- New red-skinned potatoes, halved
1 can - cream of chicken soup
1 package (8-ounce size) cream cheese, cubed and softened
1 envelope dry Ranch salad dressing mix
salt/Pepper
Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.
Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high- heat setting for 4-1/2 to 5 hours.
Monday, January 3, 2011
Iowa Ham Balls
I feel like the first sentence in this description should be something like..."You know you're from Iowa when..." You have a recipe for Ham Balls. This makes about two 9x13 pans of ham balls - so I generally freeze half of the meat mixture. We like more of the sauce, so I use the entire sauce recipe for one pan.
4 pounds - Ground Ham
2 pounds - ground Beef
3 eggs (beaten)
2 1/4 cups - Milk
3 cups - Graham Cracker Crumbs
2 cans - Tomato Soup
3/4 cup Vinegar
2.5 cups - packed Brown Sugar
1 tsp - Yellow Mustard
Combine first 5 ingredients and using a 1/3 measuring cup - form into balls. Place into 9x13 pan. Prepare sauce with remaining ingredients and pour over balls. Bake at 325 for 1 hour - basting frequently.
4 pounds - Ground Ham
2 pounds - ground Beef
3 eggs (beaten)
2 1/4 cups - Milk
3 cups - Graham Cracker Crumbs
2 cans - Tomato Soup
3/4 cup Vinegar
2.5 cups - packed Brown Sugar
1 tsp - Yellow Mustard
Combine first 5 ingredients and using a 1/3 measuring cup - form into balls. Place into 9x13 pan. Prepare sauce with remaining ingredients and pour over balls. Bake at 325 for 1 hour - basting frequently.
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