Such an amazing and utterly delicious treat you’ll love!
3 T butter
3 T all-purpose flour
1/4 tsp ground mustard
dash cayenne pepper (if desired)
1 cup milk
1 cup shredded Cheddar or Swiss cheese
4 eggs, separated
In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thick. Reduce heat; stir in cheese until melted. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly.
In a mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350 degrees for about 20 minutes or until a knife inserted near the center comes out clean. Serve immediately with a tossed salad. Enjoy!
Pesto Grilled Cheese Sandwiches
So delicious…..Such a quick easy meal that you are sure to adore!
For each sandwich:
2 slices Italian bread
1 T. softened butter, divided
1 T. prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese
Spread one side of a slice of bread with butter. Place buttered side down into a nonstick skillet over medium heat.
Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
Flip the sandwich until both sides of the bread are golden brown and the cheese has melted. About 5 minutes per side. Enjoy!
You MUST try these! So delicious! You can’t have just one. 🙂
I made these with my children and they were DIVINE! You’ll love them! We sure did. Enjoy!
Slow Cooker Chicken Taco Soup
The flavors are amazing in this super easy dish!
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Enjoy!
Black Magic Cake
So rich, but oh so amazing!
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.
Delicious Fudge Puddle Cookies
Perfect “puddles” to splash in this spring! You’ll love them….so will the kiddos.
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 t. vanilla extract
1 1/4 cups all-purpose flour
3/4 t. baking soda
1/2 t. salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 t. vanilla extract
3/4 cup pecan halves
Preheat oven to 325 degrees.
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half or sprinkles (if desired). Enjoy!
Hearty Chicken Vegetable Barley Soup
1 cup slivered almonds
2 T. olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups cooked chopped chicken
2 1/2 quarts chicken broth
1 cup quick-cooking barley
2 T. butter
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Preheat oven to 400 degrees. Spread slivered almonds evenly over baking sheet. Toast in preheated oven until golden brown and fragrant.
Heat oil in large stock pot over medium heat. Cook onions, celery, mushrooms and garlic until onion is tender. Stir in carrots, potatoes, chicken and broth. Bring to a boil. Stir in barley. Reduce heat, cover and simmer 20 minutes.
Remove from heat and stir in butter, parsley and toasted almonds. Season with salt and black pepper to taste.
Serve with salad and french bread.
Chicken and Feta Cheese Wrap
So good you’ll make this over and over again!
2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing
In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for 4-6 hours.
Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
Serve with fresh fruit. Enjoy!