I was skeptical of this pie at first, but it was my favorite this past Thanksgiving!
Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
2 eggs, beaten
1 cup pecans
1 cup chocolate chips
1 teaspoon vanilla extract
1/2 cup melted butter
1 pie crust
1. Mix flour and sugars. Add eggs, then butter. Add nuts, chocolate chips and vanilla extract. Mix thoroughly. Pour mixture into an unbaked pie shell. Bake for 35-45 minutes at 350 degrees. Test with a tooth pick; pie should be chewy but not runny--bake longer, if necessary.
Sunday, January 30, 2011
Better Than Olive Garden Alfredo Sauce
I'm pretty picky about my Alfredo sauces, but I think this one is delicious! It claims to be better than the Olive Garden's sauce, but I think it tastes the exact same. Our favorite way to eat this is over bowtie pasta and sautéed vegetables (usually which ever ones we have in the fridge).
Ingredients:
5 Tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper (I just use regular black)
1/2 cup parmesan cheese
3/4 cup mozzarella cheese
1. Melt Butter in medium saucepan over medium/low heat. Add the garlic, cream, pepper and bring mixture to a simmer. Stir often.
2. Add the Parmesan cheese and simmer sauce for 8-10 mins or until sauce has thickened and is smooth.
3. When sauce has thickened add the mozzarella cheese and stir until smooth. Serve and enjoy!
Ingredients:
5 Tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper (I just use regular black)
1/2 cup parmesan cheese
3/4 cup mozzarella cheese
1. Melt Butter in medium saucepan over medium/low heat. Add the garlic, cream, pepper and bring mixture to a simmer. Stir often.
2. Add the Parmesan cheese and simmer sauce for 8-10 mins or until sauce has thickened and is smooth.
3. When sauce has thickened add the mozzarella cheese and stir until smooth. Serve and enjoy!
Buttermilk Syrup
Growing up, I never like breakfast foods like pancakes, waffles and french toast. Later I discovered it was because I just didn't like maple syrup. With the discovery of this syrup, my life changed. I love it, and now love breakfast!
Ingredients:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 mins. Remove from the heat , and stir in the vanilla.
This syrup really grows as it cooks so make sure you make it in a larger saucepan, or it will be a big mess.
Ingredients:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 mins. Remove from the heat , and stir in the vanilla.
This syrup really grows as it cooks so make sure you make it in a larger saucepan, or it will be a big mess.
Oatmeal Pancakes
I love the texture the oatmeal adds to these pancakes. When served with strawberries and buttermilk syrup, these are my favorite breakfast meal.
Ingredients
3/4 cup quick-cooking oats
3/4 cup flou
1 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1. Mix all the ingredients together in a bowl and then cook them like pancakes.
Substitutions I've made: Since our daughter has a milk allergy, I've substituted the milk for soy milk and water and both turned out just fine. Also, once we ran out of vegetable oil, so I substituted it with applesauce and it was great!
from eatbetteramerica.com
Ingredients
3/4 cup quick-cooking oats
3/4 cup flou
1 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1. Mix all the ingredients together in a bowl and then cook them like pancakes.
Substitutions I've made: Since our daughter has a milk allergy, I've substituted the milk for soy milk and water and both turned out just fine. Also, once we ran out of vegetable oil, so I substituted it with applesauce and it was great!
from eatbetteramerica.com
Ravioli Skillet
I like this dish because it's fast and easy, plus there isn't a lot of dishes! Also, we love white beans in our family.
Ingredients:
1 can diced tomatoes
1/2 teaspoon Italian seasoning
1/2 cup water
2 medium zucchini and/or yellow summer squashes, cut into bite size pieces
1 package (9 oz) four cheese ravioli
1/8 teaspoon black pepper
1 can cannellini or white northern beans
2 tablespoons fresh basil
2 tablespoons parmesan cheese
1. In a very large skillet, combine undrained tomatoes, italian seasoning, and the water; bring to a boil. Add the zucchini and squash, ravioli and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
2. Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and cheese.
from eatbetteramerica.com
Ingredients:
1 can diced tomatoes
1/2 teaspoon Italian seasoning
1/2 cup water
2 medium zucchini and/or yellow summer squashes, cut into bite size pieces
1 package (9 oz) four cheese ravioli
1/8 teaspoon black pepper
1 can cannellini or white northern beans
2 tablespoons fresh basil
2 tablespoons parmesan cheese
1. In a very large skillet, combine undrained tomatoes, italian seasoning, and the water; bring to a boil. Add the zucchini and squash, ravioli and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
2. Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and cheese.
from eatbetteramerica.com
Thursday, September 30, 2010
Peachy Chicken
This recipe is like autumn in your mouth! Enjoy!
Ingredients:
Directions
1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining brown sugar, ginger, cloves, and lemon juice.
3. Bake for about 30 mins, basting often with juices until chicken is cooked through and juices run clear.
Ingredients:
- 8 chicken breast halves
- 1 cup brown sugar
- 4 fresh peaches-peeled, pitted and sliced
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons fresh lemon juice
Directions
1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining brown sugar, ginger, cloves, and lemon juice.
3. Bake for about 30 mins, basting often with juices until chicken is cooked through and juices run clear.
Grilled Chicken Pasta in a Tomato Cream Sauce
Ok folks, this one is the real deal! I think this recipe just made it to the top of my favorites list. It reminds me of the 5 Cheese Ziti from the Olive Garden, which is one of my life obsessions. (Hopefully this recipe is a little healthier that that, because I recently read that the ziti at the OG has 1050 calories in it. Eek!) As usual, I made a few adjustments. Instead of adding fresh parsley, which I really don't care for, I added fresh rosemary, because I am growing it on my kitchen window sill. I would definitely recommend adding the rosemary. It made it taste soooooooo good! Also, the sauce turned out really runny. Next time I'm going to add cornstarch or something to thicken it up. Also, we had some extra mushrooms in the fridge, so I added them as well, cause we love mushrooms. Oh, one more thing, I didn't use the Montreal Seasoning it calls for because I didn't want to buy it. You could just grill up chicken plain, or use whatever seasoning you want on it. We used some garlic and herbs and it was great! Seriously, I love this recipe!Ingredients:
- 1 lb boneless, skinless chicken breasts
- Montreal Steak seasoning
- 1/2 pound penne pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 (8-ounce) can tomato sauce
- 1 cup heavy whipping cream
- salt & pepper (to taste)
- 1 tablespoon fresh parsley, chopped
- 6-8 fresh basil leaves, chiffonaded
Directions:
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.
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