Saturday, February 27, 2010
Chocolate Chip Brownies
Chocolate Chip Brownies
(adapted from Laura @ Heavenly Homemakers)
3/4 stick Unsalted butter, melted
1/4- 1/2 c water (depends how thick you like your batter)
3/4 cup rapadura (or sugar)
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 egg
1 t. vanilla
3/4 cup whole wheat flour
1/2 cup chocolate chips or chunks
Stir together first 6 ingredients (through baking powder). Mix in egg and vanilla. Stir in flour and mix until combined. Fold in chocolate chips.
Pour into a 8×8 baking stone or pan. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.
Friday, February 19, 2010
Red Lobster's Garlic Cheddar Biscuit Recipe
Red Lobster's Garlic Cheddar Biscuits
2 1/2 cups Bisquick (I use the heart healthy kind because it is healthier)
3/4 cup whole milk
4 TBSP butter
1/4 tsp garlic powder
1 heaping cup cheddar cheese
Topping:
2 TBSP butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
Pinch of salt
Directions:
Combine Bisquick and cold butter with pastry cutter or two knives. There should be small chunks of butter in the mix. Add remaining ingredients and mix until just combined, be sure not to over mix. Drop spoonfuls onto cookie sheet (a silpat is great for this!) and bake at 450 for 15-17 minutes until slightly browned and cooked through. My oven usually cooks these in about 10 minutes, so make sure to check yours throughout cooking. While these are baking, mix the ingredients for the topping together, and then brush on the tops of cooked biscuits. Delicious!
Homemade Chicken Pot Pie
1/4-1/2 onion, diced
Baked Spaghetti

Baked Spaghetti
Ingredients:
1/2 tsp dried basil
3/4 tsp oregano
3/4 tsp parsley
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 TBSP onion, diced (could use minced onion)
1 TBSP cornstarch
1/2 tsp minced garlic
2 (8 ounce) cans tomato sauce (or crushed tomatoes)
1/4 cup water
1 1/2 pounds ground turkey or beef
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling
whole wheat spaghetti noodles, cooked
Directions:
Brown meat, drain excess fat and return to pan. In a small bowl, mix all dry ingredients, onion, and garlic together. Add tomato sauce and water to pan with meat, and then dry ingredients. Stir until combined well. Bring to a boil and then reduce heat and simmer 20 minutes.
Preheat oven to 350 degrees. Place cooked spaghetti noodles in small baking dish. Top with spaghetti mixture. Next, top with shredded cheese, and then sprinkle Parmesan cheese on top.
Bake for 10 minutes, until cheese is melted, and then place on broil for 1-2 minutes until top starts to brown slightly.
Serve with french bread. YUM!
Stove Top Chicken Casserole
Ingredients:
2 cups cooked chicken, shredded or cubed
8 ounces sour cream
1 can cream of chicken soup
1/2 cup cheddar cheese, shredded (or more)
1 box Stove Top Stuffing (I used whole wheat chicken flavored)
salt and pepper to taste
4 TBSP butter, melted
Directions:
Homemade Lasagna

1/2 tsp dried basil
3/4 tsp oregano
3/4 tsp parsley
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 TBSP onion, diced (could use minced onion)
1 TBSP cornstarch
1/2 tsp minced garlic
2 (8 ounce) cans tomato sauce (or crushed tomatoes)
1/4 cup water
1 egg, beaten
4 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
6 whole wheat lasagna noodles, cooked
Directions:
Brown meat, drain excess fat and return to pan. In a small bowl, mix first 14 ingredients together. Add tomato sauce and water to pan with meat, and then dry ingredients. Stir until combined well. Bring to a boil and then reduce heat and simmer 20 minutes. (This is my basic recipe for homemade spaghetti.)
Cook noodles as directed on box and cool.
Preheat oven to 375 degrees F. Mix ricotta cheese and egg in small bowl.
Layer half of the meat mixture on the bottom of 9x13 casserole dish. Layer 3 lasagna noodles on top. Spread half of ricotta cheese mixture on top of the noodles and then sprinkle 2 cups of the mozzarella cheese on top of that. Repeat those layers one more time; meat, noodles, ricotta cheese, mozzarella. Finish with Parmesan cheese sprinkled on top.
Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 30 minutes without foil, until cheese starts to brown slightly and is bubbly. Let stand 10 minutes before serving.
Shrimp and Grits
Ingredients:
Shrimp Sauce
¼ cup diced Green Onions
¼ cup diced Green Peppers
1 ¼ cup cream of Chicken Soup (don't let this scare you, it's great!)
Dash Cayenne pepper
Dash Paprika
1 pound shrimp, peeled and tails removed
1 cup Grits
4 cups water
½ stick Butter
1 ¼ cup Cheddar cheese
1 Tbsp Worcestershire sauce
¼ tsp Garlic powder
Directions:
Thursday, February 18, 2010
Ranch Dressing Mix
Ranch Dressing Mix
5 Tablespoons dried minced onions
7 teaspoon parsley flakes
4 teaspoon salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream. (I kept mine for 2-3 weeks in the fridge after mixing up)
For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream or kreme fresh.
Mix up a few hours before serving, so the flavors all blend nicely.
Friday, February 5, 2010
Chicken Corn Chowder

Chicken Corn Chowder
adapted from Paula Deen's Chef Jack's Corn Chowder
Ingredients:
6 TBSP butter
1/2 onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 cans corn (I used bi color white and yellow)
1 1/2-2 cups cooked chicken, cubed (I used 3 chicken breasts.)
3 cups chicken broth
1 can evaporated milk (12oz)
Pinch nutmeg
Kosher salt
Freshly ground black pepper
Directions:
Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. I poured the mixture into a glass bowl so it would cool faster. Then used the unwashed pot for the next step.
While roux is cooling, combine the corn, chicken, and chicken broth in saucepan, and bring to a boil. Simmer for 10 minutes. Pour roux into the corn and chicken mixture(a little at a time), whisking briskly so it doesn't lump. Return the pot to the heat and bring to a boil. The mixture should become very thick.
Stir evaporated milk into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Return to boil and simmer for 5 more minutes.
Monday, February 1, 2010
Quick and Easy Homemade Pudding
Chocolate Pudding (this is from Recipezaar)
6 TBSP sugar
4 TBSP cornstarch
2 heaping TBSP cocoa powder
pinch of salt
2 cups milk (I wouldn't use skim)
1 tsp vanilla extract
Combine all dry ingredients in saucepan until well blended. Add milk and turn burner on high. Stir constantly while cooking and cook until desired consistency. (This is usually around 3-5 minutes..it goes quick!). Remove from burner and stir in vanilla. Cool and refrigerate.
I also made a Lemon variation. Follow instructions from above just omit cocoa powder and vanilla and replace with 1/4 c fresh squeezed lemon juice (about 2 medium lemons).