Monday, March 25, 2013

Sugar & Spice Chex Mix:

I just love chex mix and this was so fast to put together! I wasn't sure about the Bugles and the cereal together, but they worked just great! Warm from the oven or completely cooled, it was super yummy!
I hope you give it a try!

4 cups Chex cereal
2 cups Cheerios
3 cups original Bugles chips
1 & 1/2 cups almonds
2 egg whites
2 tblsp. water
1 cup sugar
1 tsp. cinnamon

In a large bowl, combine cereal, Bugles and nuts; set aside. In a small bowl, beat egg whites, water, sugar and cinnamon with a whisk or hand mixture until foamy and frothy. Pour over cereal and mix until evenly coated. Pour into a very well greased 15x10-inch baking dish. Bake at 300 degrees for 45-50 minutes, stirring every 15 minutes, until light brown and crisp. Cool completely and store in an airtight container.

-You can use all Corn Chex, all Rice Chex or a mixture of both.
-Replace the almonds with some other nut or additional cereal.
-Substitute Apple Pie Spice for the Cinnamon.
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Monday, March 18, 2013

Chicken and Rice Casserole:

With some of the leftovers from our awesome Rotisserie chicken deal, I made this casserole and it turned out super yummy! I was very excited about it, because it didn't use a cream of something soup and it was pretty simple to put together. I hope you give it a try!

1 small onion, finely chopped
1/4 cup chopped fresh mushrooms, optional
2 tblsp. butter
1 tsp. minced garlic
1 tblsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
6 tblsp. mayonnaise
 2 cups cubed, cooked chicken
1 & 1/2 cups cooked, long grain rice (instant or not, it doesn't matter)
1/2 cup celery, finely chopped
1/2 cup frozen peas
1 tsp. lemon juice
1 tblsp. melted butter

In a large bowl, combine chicken, rice, celery, peas and lemon juice; set aside.
In a small saucepan, saute the onion and mushrooms in butter until onions are tender. Add garlic and stir. Add cornstarch, salt and pepper and whisk until smooth. Slowly pour in milk. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat and stir in mayonnaise. Pour over chicken mixture and mix well. Transfer to a greased baking dish. In a small bowl, combine cornflakes and butter. Sprinkle over casserole. Bake at 350 degrees for 30-40 minutes or until bubbly around the edges and hot through. Serve!!

Need a side with that?

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Saturday, March 16, 2013

Reheating Rotisserie Chicken:

One night, right before closing time at Sam's, my dad found an entire cart full of Rotisserie chickens for $2.00 each!!! We all have a great love of Rotisserie chicken, so he got several and I just wanted to share with you how we re-heated them. They generally aren't very expensive to buy in the first place, especially since they are hot and ready, but we have found them "discounted" at the end of the day numerous times at Walmart and Sam's (I'm sure other places have them as well). 

#1. Oven Method
Wrap the cooked chicken tightly in foil and place on a baking sheet. Bake at 375 degrees for 30-35 minutes or until heated through. 
This way was very good, although it did dry out the chicken slightly. 

#2. Crock-Pot Method
 Wrap the chicken tightly with foil. Put about 1/2-inch of water in the bottom of your crock-pot. Place the chicken in the crock-pot, making sure that the seams of the foil are on top the chicken, so no water can get in the foil. Cover and cook on low for 3 &1/2 - 4 hours.
This way was AMAZING!! It was SO moist and most of us actually liked it better like this than when you eat it straight from getting it from the store!

So I hope you will get some rotisserie chicken and try out one of these great re-heating methods! They are so nice since they are already cooked and everything!

-The ones we get are labeled "gluten-free" but I would still strongly recommend checking the label wherever you purchase yours, just to be safe!

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Thursday, March 14, 2013

Lemon Bars:

Lemon is probably my favorite flavor and it's definitely a popular flavor right now, with Spring coming.
These bars were very easy and I hope you give them a try!

2 sticks butter, room temperature
1/2 cup sugar
2 cups flour
1 tsp. xanthan gum
1/8 tsp. salt

6 eggs
3 cups sugar
2 tblsp. grated lemon peel or lemon zest
1 cup lemon juice
1/2 cup cornstarch
Confectioners' sugar for dusting

For the crust: In a large mixing bowl, cream together the butter and sugar. Add flour, xanthan gum and salt and mix until well combined. Press evenly into a greased, 9x13 baking dish - you will probably want to flour your hands, as the dough is pretty sticky. Chill for 15 minutes. Bake at 350 degrees for 15-20 minutes or just until barely golden brown. Set aside to cool.
For the filling: In a large bowl, whisk together 5 eggs, sugar, lemon peel and lemon juice. In a separate bowl, combine remaining one egg and cornstarch. Mix until there is no lumps. Add to egg and sugar mixture and mix well. Pour onto crust. Bake at 350 degrees for 30-35 minutes or until filling is set - it should be like a very thick pudding consistency and spring back whenever you gently touch it. Cool to room temperature. Cut into squares and dust lightly with confectioners' sugar. Serve!
Store in an airtight container with wax paper in between each layer.

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Tuesday, March 12, 2013

Granola Cereal:

I love this granola! It's super easy and it's just a great base for so many things! You can add or leave out whatever you like. Use it as a cereal, add it to yogurt, sprinkle it on fruit or over ice cream....anything you want!! I hope you give it a try and enjoy it!!

5 cups Old-Fashioned Oats
1 cup chopped nuts - almonds, walnuts, pecans, whatever you like
1/4 cup ground flax seed, optional
1/2 tsp. salt
3/4 cup brown sugar
1/3 cup canola oil
1/3 cup honey

In a large bowl, combine the oats, nuts, flax seed and salt. Stir and set aside. In a medium saucepan, stir together the sugar, oil and honey. Heat over medium-high heat until sugar is dissolved, stirring constantly. Pour syrup over oat mixture and mix well. This takes a little time, because you want to go slow and make sure there are no huge lumps of syrup and oats, and other oats that are completely dry. You won't be able to necessarily cover every oat, but you do want it to be as evenly mixed as possible. Pour onto a well greased cookie sheet (one with sides) and spread evenly. Bake at 375 degrees for 10 minutes. Stir it around. Bake 10 more minutes and stir again. If the oats are slightly golden brown, then it's done. If not, bake 2-3 more minutes until there is a slight color change in the oats. Let it sit in the pan to completely cool, just stir it every now and then to brake it up. Store in an airtight container.

-Ground flax seed is a great way to get in a whole lot of good things, but sometimes it can change the flavor of the dish and most people don't like that. This dish, however, is the perfect place to sneak it in, because it adds absolutely nothing to the flavor of the granola, but yet you are still getting in the fiber and everything else that is so great about flax seed!

Check out these other great recipes:
Pumpkin Granola
No-Bake Granola Bars

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Sunday, March 10, 2013

Cheeseburger Paradise Soup:

Cheeseburger Paradise Soup Recipe
I posted this recipe once before, but for some reason, I totally forgot to write the directions for how to make the soup! So I decided to scratch that post and write a whole new one!!
Despite the ingredient list, this soup really is pretty easy to make and tastes very yummy!
I hope you give it a try!

3 medium potatoes, peeled and cut into 1-inch cubes
3/4 cup carrot, diced or grated
1 small onion, finely chopped
1/4 cup diced green pepper, optional
1 & 1/2 cups water
1 tblsp. + 1 tsp. beef bouillon granules (make sure to check the label)
1 tsp. minced garlic
Dash of Pepper
1 lb. ground beef
1 can sliced mushrooms, optional
2 & 1/2 cups milk
8 oz. Velveeta cheese, cubed
Bacon bits, optional

In a large saucepan, combine potatoes, carrot, onion, pepper, water, beef bouillon, garlic and pepper. Bring to a boil over high heat; reduce heat to medium and cook until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms until meat is no longer pink; drain. Add meat and mushrooms to potato mixture. Stir in milk and heat over medium heat, stirring occasionally. Add cheese and stir until thoroughly melted. Serve!!

Need a muffin to go with that?
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Friday, March 8, 2013

Can of Condensed Tomato Soup:

This is such a great recipe that I am so excited about! It might seem crazy, but so many recipes call for a can of tomato soup, and they usually all have wheat in them. I've looked around and experimented a little, but it's hard to find a substitute that tastes similar. Then I found this one and I was so impressed by how well it works and how short the ingredient list is!
I hope you will give it a try!

1 (8 oz.) can tomato sauce
2 tblsp. sugar
1 tblsp. cornstarch
1/2 tsp. salt

Mix altogether in a small bowl. Use in place of a can of condensed tomato soup in recipes. 

-This is equivalent to 1 can of soup. 
-Try this recipe as a sauce for my Porcupine Meatloaf! It tastes so yummy! 

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