Stuffed Strawberries



This is another Pinterest find that I HAD to try. I just can't seem to let a day go by without checking to see what goodies I can find there. They were on several blogs...each a bit different. Some had graham cracker crumbs sprinkled on top... I took a few ideas and put these together, using low fat ingredients.

These strawberries are so pretty to serve, and taste amazing! These are quick to make and so simple. Just a few ingredients. I think next time I make them, I may dip the bottoms into chocolate. Yum!



Stuffed Strawberries

Strawberries
8 oz. cream cheese, softened (I used low fat)
4 T. powdered sugar ( I used splenda}
1 tsp. vanilla

Wash the berries and cut off the tops. Core out some of the inside to make a hollow spot for the cream cheese. Mix the cream cheese, powdered sugar and vanilla. Spoon into a baggie and cut the corner off. Fill the berries with the mixture. Sprinkle sugar on top.

Dill dip



I always keep the ingredients for this delicious, creamy dill dip on hand. I can't even count how many times I've made this.

I got this recipe from a friend at one of my bridal showers years ago. It was a kitchen shower and everyone brought a recipe, along with the pans or dishes to cook or bake it in. Some people even included the ingredients. I remember getting things like different spices and flavorings. I got some awesome recipes that day. It was such a fun shower!




Dill Dip

1 c. real mayo
1 c. sour cream
1 T. Beaumonde spice (Spice Island}
2 T. parsley flakes
2 T. green onions, shredded
Mix and chill several hours before serving.

Friday Favorite Finds

Good Morning!

It's Friday, so that means its time to share my favorites that I found this week. Check out the other finds at Joy in my Kitchen!


Low fat lemon drizzle muffins




Honey cloud pancake



Italian pressed sandwich



pizza baked potato skins





bread sticks

Anne Burrell's Hot Chocolate


 I was reading my Food Network magazine, The Chocolate issue, and saw this recipe for hot chocolate. It sounded so good, I decided I needed to whip it up right away. The article was comparing Bobby Flays recipe to Anne's, and while his looked good too, I had most of the ingredients on hand to try Anne's.

Mine is not as thick or as rich as Anne's, but nonetheless, warm, chocolaty and delicious! (I didn't have whole milk, so I used 1%.}

 It really hit the spot. Next time I'll try Bobby's recipe,too!




Anne Burrell's Hot Chocolate
3 c. whole milk
1 c. evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. sugar
2 Tbs. cornstarch
pinch of cinnamon

CIn a saucepan, combine the milk, evap milk and vanilla. Warm on low heat. Add the cocoa powder, sugar, cornstarch, and cinnamon. Whisk until it comes to a boil, remove and serve.

Loaded Potato Dip



I was reading my favorite blogs and saw this dip on Brown Eyed Baker. It looked to good to pass up....and it was! Creamy and delicious!


  Loaded Potato Dip

16 oz. sour cream
16 slices bacon, cooked and crumbled
8 oz. cheddar cheese, shredded
1/3 c. sliced green onions
Mix well.

Philly Cheese Steak Sloppy Joes



Mmmm...this was a GOOD sandwich.

I found the recipe at "a taste of home cooking " blog. It sounded like a fun take on the sandwich so I gave it a try.

And it DOES taste like a Philly cheese steak!





Philly Cheese Steak Sloppy Joe
(adapted from Rachel Ray)

1 T. olive oil
1 lb. hamburger
1 small onion, chopped
1 green pepper, chopped
2 T. steak sauce
1 c. beef broth
salt and pepper to taste
4 rolls
1 T. butter
 1 T. flour
1 c. milk
1 c. provolone, shredded

Brown the hamburger in olive oil. Add the onion and green pepper, cook until tender. Stir in the steak sauce and beef stock.Let simmer.
Melt the butter in a sauce pan. Add the flour, cook one minute. Whisk in the milk and bring to a boil. Boil 2 minutes. Turn off the heat and add the provolone, stir until melted.
To serve, spoon some meat onto the buns and top with some of the cheese sauce.

Rachel Rays Baked Chicken Tenders



I haven't tried many Rachel Ray recipes, but after this one, maybe I should!

The chicken tenders were moist and delicious. The crispy coating was just perfect for dipping into the honey mustard sauce. So super easy,too.

 The recipe delivered and met my criteria....simple and tasty!








Rachel Rays Baked Chicken Tenders

1 1/2 lb. chicken tenders
2 eggs
1/4 c. milk
salt and pepper
2 c. bread crumbs, seasoned or unseasoned
1 1/2 c. flour

Mix the egg and milk,set aside. Add the salt and pepper to the flour. Dip the chicken in the flour, then the egg mixture, and then the bread crumbs. Bake in a greased baking dish at 375 for 12- 15 minutes or until golden brown.


Friday Favorite Finds

Last week I was sick and missed posting my finds. This week I'm feeling much better and back with some fun finds. Enjoy!




two bite coconut pies


chicken and broccoli casserole


roasted veg quesadillas

panzanella bread salad



hoecakes



Check out the other finds at Joy in My Kitchen.

Grilled Pineapple Sundae



Last night I grilled some steaks and threw some pineapple on the grill too. I love grilled pineapple, especially FRESH pineapple.

I only had canned on hand, though, but it was still delish. We topped it with some ice cream, caramel, and toasted coconut for a great dessert. I'd seen a picture of it in a Taste of Home magazine....I think they added whipped cream and a cherry though. Well, there's always next time!




Grilled Pineapple Sundae

4 pineapple slices, grilled
4 scoops vanilla ice cream
1/2 c. toasted coconut
1/3 c. caramel sauce, warmed
whipped cream, cherries

Food Network's Chewy Chocolate Chip Cookies


This month Food Network had a article on chocolate chip cookies in their magazine. It caught my eye right away.

 They had several different recipes...crispy, cakey, chewy...

I chose chewy,of course.

I already have SO many chocolate chip cookie recipes and SO many favorites, but these just looked so chewy delicious I couldn't resist trying yet another recipe.

They were a  perfect treat...chocolaty and chewy...exactly like they said they would be!

Have a Happy Valentines Day!



Chewy Chocolate Chip Cookies
2 3/4 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 sticks unsalted butter, softened
1 3/4 c. brown sugar
1/4 c. sugar
2 large eggs, room temp.
2 tsp. vanilla
2 c. semi sweet chocolate chips

1. Sift the flour, salt, baking powder, and baking soda. set aside.
2. Beat the butter and brown sugar and sugar 4 min. at medium high speed until pale and fluffy, about 4 minutes. Add eggs one at a time,then add vanilla. Turn the mixer on low and add flour slowly.
3. Stir in chocolate chips. Cover and refrigerate at least one hour or overnight.
4. Bake at 375 on parchment paper lined sheets for about 12 minutes until golden around the edges, but still soft in the middle. Cool 10 min. on sheets then transfer to rack to cool completely.

5 layer Mexican Dip



This is one of our favorite dips....actually it's a favorite of just about everybody, I suppose! It's a staple at so many parties. There are many variations and about as many layers as you wish to put on.

This time I tried a different recipe than the one I normally use. Five Layer Mexican Dip.They were doing a demo at the local grocery store and handing out recipe cards, so I grabbed one.

I used to be a food demo there myself, a few years back, as a  summer job. It was fun and I got to try alot of different products. It was always interesting to see who would try out the samples, what the comments would be, and who would come back for more than one sample. Some people would grab 5 or 6 right away! My favorite were the older men who wanted to "shoot the breeze" while their wives shopped. They had the best comments...and stories.

Here's the recipe, we really enjoyed it!


5-layer Mexican Dip

15.5 oz.can refried beans
1 T. chili powder
1/2 tsp. cumin
1 c. sour cream
1 c. shredded cheddar cheese
3 green onions. chopped
1/3 c. ripe olives, sliced
1 tomato, chopped

Mix beans, chili powder, and cumin. Spread onto the bottom of a 9" pie plate. Top with layers of the remaining ingredients. Refrigerate several hours.
















Paula's Strawberry Cream Cheese French Toast




We love breakfast, and I love trying out Paula's recipes, so I chose her Strawberry Cream Cheese French Toast recipe this morning.

 It was awesome! I made a few changes, I used french bread, and I added more sugar to the cream cheese. I served it with cottage bacon from our local smokehouse, and more fruit.

What a great way to way to start the day!







Paula's Strawberry Cream Cheese French Toast
2 eggs
1/2 c. milk
1/2 tsp. sugar
8 oz. cream cheese,softened
12 slices bread
1 c. sliced strawberries

 Mix the eggs and milk. In a separate bowl, mix the sugar and cream cheese. Spread the cream cheese on 6 slices of bread, top with sliced berries and bread. Dip the sandwiches in the egg mixture and fry in butter until golden Brown and cheese is melted. Serve with syrup more berries and cream.





Franks Buffalo Chicken Dip


I saw this recipe a million places. On blogs, on Pinterest, and even at Wallmart!

I thought I better make it.

It was good, but I think it would be better with rotisserie chicken. I'm not a fan of canned chicken.

The dip had a nice bite and a great flavor. I loved the melted cheese!



Franks Red hot Buffalo Wing Dip

8 oz. sour cream
1/2 c. ranch or blue cheese dressing
1/2 c. Franks Buffalo Wing Sauce
2 cans (12.5 oz.) Swanson's chicken
1/2 c. mozzarella cheese

Mix and bake at 350 for 20 minutes.

Raspberry Cream Cheese Muffins


This recipe is from a new cookbook I bought at work. Once a month a company brings in a bunch of books to the lunchroom that we can order. They also have a bin of books that they are discontinuing. I found Taste of Homes Holiday cookbook for only $10....so I grabbed it. It was a real deal, as inside was a one year free subscription to the magazine!

I decided to try these muffins out. They were really good, but I thought a bit heavy. I like a fluffy, lighter muffin. Brent loved them, though....he really liked the cream cheese and raspberry inside.

I have several more recipes from this book on my list to try. The next one is chocolate chip caramel rolls....they sound amazing!



Raspberry Cream Cheese Muffins
{T of H}
1 {3oz.} package cream cheese, softened
1/4 c. powdered sugar
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/4 c. milk
1/2 c. brown sugar
1/3 c. butter, melted
1 tsp. lemon peel
1/4 tsp. almond extract
1/4 c. raspberry jam

In a small bowl, beat the cream cheese and powdered sugar and set aside. In a large bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the egg, milk, brown sugar, lemon peel and extract together. Pour wet into dry and mix just until moistened.
Spoon half of the batter into greased muffin tins. Top with 1 tsp. cream cheese mixture and 1 tsp. jam. Top with the rest of the batter and bake at 350 for 18-20 minutes until done.


Provolone Beef Hoagie




This is a simple sandwich...but packs alot of flavor!

It's great for a quick lunch. I take so many cold subs to work that I really enjoy a warm sandwich once in awhile.

I hope everyone enjoys the Super Bowl today....I'm off to make some goodies for the game!





Provolone Beef Hoagie

3/4 lb. sliced deli roast beef
1 c. hot water
1 tsp. beef bullion ( Superior Touch Beef Base}
a few dashes of Lea and Perrins Worcestershire sauce
4 slices provolone cheese
4 hoagie rolls

Mix the water with the beef bullion, add the Worcestershire sauce and bring to a boil. Add the beef and and heat through. With a slotted spoon, divide the beef among the rolls. Add the cheese, and bake 3-5 minutes at 400 until cheese in melted and rolls are toasted. Serve with the sauce for dipping.


Friday Favorite Finds

This Friday my theme is Super Bowl recipes! Enjoy!




Baked buffalo wings




meatballs



seven layer dip


homemade pretzel bites



buffalo chicken poppers

 


Check out the other finds at Joy in my Kitchen.

Oatmeal Chocolate Chip Cookies




I've been in a cookie baking mood lately. This is the second batch already this week! This recipe has become a favorite since I found it on All Recipes a few years ago.

 I like the way it bakes up....nice an chewy in the middle and full of chocolate, pecans, and coconut in every bite.

They store well and stay nice and soft in the middle for a long time. The recipe makes a nice size batch, and also freezes well.

I like to stick them in our lunches for work...a nice treat to look forward to all morning!






Oatmeal Chocolate Chip Cookies

1 c. butter, softened
1 1/4 c. brown sugar
1/2 c. sugar
2 eggs
2 Tbsp. milk
2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
3 c. oats
2 c. chocolate chips
1 c. nuts
1 c. coconut

Mix the butter and sugars together, add the milk, eggs, vanilla, and stir well. Add the flour and baking soda. Stir in the oats, chocolate chips, nuts, and coconut. Bake on greased cookie sheets at 375 for 10-12 minutes. Cool 1 minute on baking sheets before removing.