Wednesday, October 21, 2009

White Trash

(white trash...get it???)

I'm feeling snacky.
And I like the name of this stuff.
And when in Rome, right?!


4 c. Golden Grahams
4 c. Cheerios
4 c. Crispix
1 can peanuts
1 can mixed nuts
1 bag pretzels sticks
2 lbs white chocolate plus 2 tbs cooking oil
2 lbs almond bark (I like the almond bark)
I also like to add dried cranberries.
Use one of the bigger bags (of craisins).
Melt almond bark over double boiler (or 2 minutes in microwave).
Stir frequently while melting.
Immediately pour over dry ingredients, mixing thoroughly.
Spread out on wax paper. When cool break into smaller pieces.

Tuesday, October 20, 2009

Chocolate Mint Brownies

This is my all time favorite crowd dessert! I'm sharing the recipe courtesy of Chef Oh-La-La, but since she lost her copy, and has never made it, I'm claiming all rights, privilegs and comments. I double the recipe, and use a cookie sheet. I've only used cocoa in the brownie layer. The picture's kind of washed out, for this I apologize, but it's better than none! Chef 'gas
Brownie Layer:
4 eggs
1 tsp. vanilla
2 c. sugar
4 sq. unsweetened chocolate or 3/4 c. cocoa
1/2 c. butter
1 c. flour (scant)
3/4 c. walnuts

Beat eggs until fluffy, add sugar and vanilla and beat. If cocoa, mix in with butter. If chocolate, melt with butter and then add in. Add flour (and nuts). Pour into a greased and floured 9x13 pan. Bake 375 for 20 minutes. Cool in pan.

Middle Layer Frosting:
2 c. powdered sugar
4 T. butter
drop peppermint oil
1-2 drops green food coloring

Melt butter and add remaining ingredients. Frost brownies and chill for one hour.

Top Layer:
4 T. butter
6 oz. chocolate chips

Melt the two together and pour over the top. Chill and cut into squares.

Monday, October 19, 2009

It's the frosting that got me...

Moist Pumpkin Spice Muffins (W/Cream Cheese Frosting)
(Courtesy of the Pioneer Woman)

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees.
Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
Ice with cream cheese frosting.

Cream Cheese Frosting:
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.

Sunday, October 18, 2009


Otherwise known as "Egg Pie" in my house. Apparently men don't eat Quiche...atleast that's what my husband tells me. It's NOT manly. (whatever) The thing I LOVE about this recipe, is that you can throw WHATEVER ingredients in that you like. The possibilities are endless. Trust me on this. This is the way I like it:

1 pie crust
(see below)
6 eggs
1 cup cream
8oz shredded swiss
1 16 oz bag frozen broccoli
Layer frozen broccoli on the bottom of the pie crust. Add the cheese to the broccoli. Beat eggs and cream, pour over broccoli and cheese. Sprinkle with a dash of nutmeg over the top. Bake at 375 for close to an hour.
1 1/2 cup flour
1 t salt
3 T milk
1/3 cup oil
Add the flour and salt to empty pie plate. Mix in milk and oil with a fork. When combined, pat down the dough around the whole pie plate until completely covered. (there is NO rolling out of the dough with this pie crust - EASY!)
You can add sausage, ham, bacon, spinach, zucchini, eggplant, tomatoes, swiss, cheddar, or feta. (need I go on?)
Add WHATEVER floats your boat.
Enjoy! I certainly do. :)
Bon Bon

Tuesday, October 6, 2009

White Chocolate Chip Macadamia Nut Cookies

Oooooh, La la.
Preheat oven to 375.
Cream together:
1 cup butter flavor crisco
1 cup butter (I use unsalted)
1 cup granulated sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
Mix following dry ingredients together and add to creamed mixture:
2 tsp salt
2 tsp baking soda
5 cups flour (just about 1/8 of a cup short of 5 cups is what I use)
Finally, add the following just until mixed:
one package classic white chips (11 oz)
one bag macadamia nuts (8 oz or 2 cups)
Scoop medium size balls of dough onto UNGREASED baking sheet.
Bake 9 minutes (really! they might not look quite done, but they are)
Allow to cool one minute on pan, and then lift by spatula onto foil lined counter top to cool.
Makes MANY cookies (we eat them so fast, I've never counted).
Once cooled, store in airtight container up to a week, or freeze longer.

Sunday, October 4, 2009

to our newest contributors:
Chef Ou-La-La
Chef Smorgasbord
Prepare to be WOW-ed by their
amazing culinary creations!

Saturday, October 3, 2009


Sounds delicious?!? So quick and easy...

Filling options:

1 can cherry pie filling, plus 1 can drained pineapple
2 cans apple pie filling
2 cans peaches, drained

1 package yellow or white cake mix
1 cup butter
1 cup chopped nuts (optional)

Place filling in bottom of greased 9x13 pan. Sprinkle dry cake mix evenly over fruit. Sprinkle on nuts if desired. Slice butter and scatter on top, or melt and drizzle over top.

Bake at 350 for about 45 minutes. Top with ice cream and/or whipped cream.

Enjoy! ~GG~

Greek Chicken Salad

Hi friends--Welcome back!
Here's a recipe that my Mom makes--it's very yummy if you like feta!
3 cups cooked chicken, cubed or shredded
2 medium cucumbers, seeded, peeled and chopped
10 oz. crumbled feta cheese
2/3 cup sliced black olives
1/4 cup snipped parsley (1 Tbsp. dried?)
1/2 cup mayo
1 clove crushed garlic
1 cup greek yogurt
1/2 Tbsp. dried oregano
Mix ingredients together and serve over lettuce or in a pita.
Love, GG

Apple Walnut Muffins.

1 3/4 cups all-purpose flour
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
dash ground nutmeg
1/2 teaspoon salt
1 large apple, finely chopped, about 1 cup
1 large egg
1/2 cup vanilla yogurt (about 1 6-ounce container)
1 teaspoon vanilla extract
1/2 cup applesauce
6 tablespoons butter, melted
Topping Mixture:
3 to 4 tablespoons finely chopped walnuts or pecans
3 to 4 tablespoons packed brown sugar
Preheat oven to 350°.
Lightly grease muffin cups or line with paper liners.
In a large bowl, combine the flour, 1/2 cup brown sugar, granulated sugar, baking powder and soda, spices, and salt. Stir in chopped apple.
Whisk together egg, vanilla yogurt, vanilla, applesauce, and melted butter. Stir into dry ingredients until just combined.
Do not over mix.
Fill prepared muffin cups about 2/3 full.
Mix topping ingredients together.
Sprinkle a small amount of the topping mixture over each muffin.
Bake for 20 to 25 minutes, until lightly browned.
Makes 10 to 12 muffins.
Truly Scrumptious

MARINADE for pork or chicken

1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops
In a large resealable plastic bag, combine the first four ingredients.
Add pork chops. (really good on chicken too)
Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade.
Grill chops, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until juices run clear.

The BEST Apple Crisp

Big Red EP shared this recipe with me, and gave me permission to share.
It really is THE BEST!!!
Apple Crisp
Mix the following ingredients together and pour into ungreased 9x13-inch pan.
8 cups peeled and sliced apples
1 cup packed brown sugar
2 T flour
½ cup milk
1 cup water

1 1/3 cup flour
1 cup oats
½ cup sugar
1 cup margarine, melted
1 t salt
2 t cinnamon
2 packages dry Butterscotch pudding (not instant if you can find it)
Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes.
XOXO, Truly

Chicken Gyros

1/4 lb. boneless, skinless chicken breasts, cubed
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes
Tzatziki Sauce:
16 oz. plain Greek yogurt (a must)
1/2 cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Shred the cucumber with cheese grater. Wrap in a towel a squeeze to remove as much water as possible. Mix together yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate 30 minutes before serving to allow the flavors to meld.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately
Make this TODAY! (yum)

Friday, October 2, 2009

Lemon Cream Pasta with Chicken

Lemon and Garlic Grilled Chicken:
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (cut small, thin pieces)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Lemon Cream Pasta:
3 cups cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
DIRECTIONS: In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Bon appetit!
Bon Bon :)

Thursday, October 1, 2009

Chicken Alabam

(from the Lion House Recipes cookbook)
8 boneless, skinless chicken breasts (cubed)
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
¼ cup onion, chopped
1 cup chicken soup stock*
½ cup light cream
¼ teaspoon lemon juice
2 tablespoons pimiento
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 tablespoons cooking oil. Saute onion lightly in 2 tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2- to 3-quart casserole; cover and bake 1-1/4 hours at 325 degrees F., or until chicken is fork tender. Serve over cooked rice.
(Makes 8 servings)
PS: I would double ingredients for sauce so that there is plenty of extra for the rice.