Sunday, January 30, 2011

Buffalo Chicken Tenders

This is another awesome recipe from Donna at My Tasty Treasures. One of my son's all time favorite food is hot wings, so this was right up his alley! He loved it. It was perfect served with the mac 'n cheese.

We do't like bleu cheese dressing, so we didn't make it.

Buffalo Chicken Tenders


1 cup low fat buttermilk, divided
Coarse salt and ground pepper
1 cup all purpose flour
1 1/2 lbs chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 T melted butter


Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet and transfer to oven.

In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper and set aside.

Place flour and remaining 1/2 cup buttermilk, in a separate medium bowls. Season flour with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.

In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden-brown and cooked through, 3-4 minutes per side. Transfer to rack in oven to keep warm.

In a large bowl, stir together hot sauce and melted butter. Add chicken and toss to coat. Serve tenders with blue cheese dip.

Easy Homemade Mac 'n Cheese

I found this recipe on Pennies on a Platter site. I LOVE her recipes and I love Mac 'n Cheese. This recipe was super easy and really good. I may use medium cheddar cheese next time. My son definitely gave it a thumbs up!

I've been sick off and now since before Christmas with a never ending cough. I ended up going to doctor on Wednesday. He is testing me for allergies on Friday and next Tuesday; did some other tests too. I got a flu and pneumonia shot but the flu shot made me sick...fever, achy. I must feel better today since I made new dishes! I just want to quit coughing for good. I ALWAYS have a slight tickle and a slightly stuffy nose.

Anyway....on to the recipe. I halved the recipe since it's just my son and I eating.

Easy Homemade Mac 'n Cheese


12-16 ounces large elbow macaroni (or desired pasta)
1 lb sharp cheddar cheese, shredded
6 T butter, divided
2 eggs
1 (14 oz) can evaporated milk


Preheat oven to 375 degrees.

Prepare the pasta according to the package directions; cook to al dente.

Meanwhile, melt 2 T butter and pour into the bottom of a 9x13 inch pan. Layer half of the pasta into the pan, then top with half of the cheese. Dot with 2 T of the remaining butter. Repeat layers, ending with dotted butter.

In a separate bowl, whisk together the 2 eggs and evaporated milk. Pour evenly over the pasta. Bake for 20 minutes.

Yield: 8-10 side dish servings.

Monday, January 17, 2011

Sausage, Peppers and Onions

I found this recipe on My Tasty Treasures. If you haven't checked her site out yet, you need to. Donna has a ton of delicious recipes.

This was a pretty easy recipe, just a little messy with the oil. And, then, cutting the veggies. But, it was so worth it. It came out do yummy. My son had two helpings. He's been pestering me for 2 weeks to make it, but one week he was too sick.

I have a ton of leftovers even though I did not make as much as the recipe calls for. Lunch tomorrow!

Sausage, Peppers and Onions


16 links sweet Italian sausages, with or without fennel seeds (I mixed hot and sweet)
1/4 cup extra virgin olive oil, or as noted
8 cloves garlic, peeled
1 pound white, sitake or cremini mushrooms (or mix of them)
3 large yellow onions, cut into 1 inch wedges
6 pickled cherry peppers, stemmed and seeded, but left whole (used jarred slices)
2 medium yellow and 2 medium red bell peppers, cored, seeded and cut into 1 inch strips


Poke the sausages all over with a fork. Divide 1/4 cup olive oil between two large, heavy skillets and heat them over medium heat. Divide the sausages between the skillets and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minute. About halfway through the browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13x9 inch baking dish, leaving the fat behind.

While the sausages are browning, prepare the mushrooms. Trim the stems. Cut any mushrooms with caps larger than 2 inches in half; leave smaller mushrooms whole. The mushrooms can be omitted.

Preheat the oven to 400 degrees. Scatter the onions and cherry peppers over the fat in one of the skillets, and the mushrooms over the fat in the other. Cook the onions, stirring often, until browned and wilted, but still quite crunchy, about 8 minutes. Cook the mushrooms until they have absorbed the fat in the skillet and have begun to brown, about 6 minutes.

Slide the rooms into the baking dish. Spoon the onions into the baking dish, leaving behind some of the fat in the skillet. (If there is not fat left to coat the bottom of the skillet, pour in enough olive oil to do so) Add the peppers to the skillet and cook, tossing frequently, just until wilted but still quite crunchy, about 6 minutes. Slide the peppers into the baking dish, toss all the ingredients together well, and place in the oven.

Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 25 minutes. Serve hot.

Excellent over rice.

Saturday, January 15, 2011

Key Lime Bread

Dayna with Better Than Burgers made this earlier this month. It looked so yummy! Living in South Florida, we are big on Key Lime Pie (Blond Giraffe anyone!). I got the ingredients at the grocery and since I was not doing much this evening, decided to make it.

I sprayed the bundt pan but the bottom stuck anyway, so I flipped it over so it looked nicer. It might not look pretty, but it tastes great!

Key Lime Bread


2/3 cup butter- softened
2 cups sugar
4 eggs
2 Tbsp. grated lime peel
2 Tbsp. lime juice
1 tsp. vanilla extract
3 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk

2/3 cup powdered sugar
3 Tbsp. lime juice


In large bowl cream butter and sugar. Add eggs, mix well. Add lime peel, juice and vanilla-- mix until combined. Combine flour, baking powder and salt- add to creamed mixture, alternating with milk.

Transfer to 2 greased bread pans or bundt pan. Bake at 350 for 50-55 minutes. Cool for 10 minutes before removing from pan. Combine glaze ingredients, drizzle over warm bread. Cool completely and serve.

Creamy Apple-Raisin Oatmeal

This recipe was sent to me in a Betty Crocker e-mail. I thought it looked delicious. I made it at work earlier this week. It was soooo simple. I liked it, but something was off for me. I'm not sure if it was the yogurt or the apple juice. I made oatmeal the next day and just did the oats, water and raisins, and brown sugar. Yummy!

Creamy Apple-Raisin Oatmeal


1/3 cup quick-cooking oats
1 T raisins
2/3 cup apple juice
2 T Yoplait Original French vanilla yogurt
2 tsp packed brown sugar, if desired


1. in 2 cup microwaveable cereal bowl, stir oats, raisins and apple juice until well blended.

2. Microwave on high 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Top with yogurt; sprinkle with brown sugar.

Makes 1 serving (3/4 cup)

Sunday, January 9, 2011

Awesome Pepperoni Pizza

I received this recipe in the mail from Great American Recipes. I've had it out to make for probably about a month. I decided to try it last night. I must say I liked it alot. It wasn't my favorite crust recipe, but it was pretty darn good. The one thing I would change, tho, is to use a larger cookie sheet. I like my crust thinner. Otherwise, I highly recommend it.

Awesome Pepperoni Pizza


2 1/2 cups all-purpose flour
1/2 tsp salt
1 pkg (1/4 oz) dry yeast
1 T, plus 2 tsp olive oil
1 cup lukewarm water
3/4 cup pizza sauce
12 oz mozzarella, sliced
1 3/4 oz pepperoni slices (about 25)
1/2 tsp dried oregano
1/8 tsp black pepper


1. Preheat oven to 400 degrees. Lightly grease 12x9 inch baking sheet. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the center and add olive oil and water. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.

2. Roll out dough and press into prepared baking sheet. Cover and allow to rest for 10 minutes at room temperature, then bake for 5-7 minutes.

3. Remove the crust from the oven and spread pizza sauce on top, leaving 1/4 inch border. Arrange the mozzarella on top and then the pepperoni. Sprinkle with oregano and pepper. Drizzle with olive oil and bake until golden, 15-20 minutes.

4. Using a pizza cutter or sharp knife (I use scissors), slice the pizza into 6 square slices. Serve hot.

Saturday, January 8, 2011

Easy Oreo Truffles

I found this recipe in an email from Kraft. I made them at Christmas time with my granddaughter, Samantha. She rolled each truffle into a ball, except for the first one. She did an awesome job! Of course, being five years old, they weren't exactly uniform in size. But who cares! They tasted FANTASTIC! Definitely one I want to make each holiday season.

The picture I took has the truffles, Magic Cookie Bars and the Never Fail Fudge. For a better picture go to the Kraft site here.

Easy Oreo Truffles


1 pkg (8 oz) cream cheese, softened
1 pkg (1 lb 2 oz) Oreo cookies, finely crushed (about 4 1/4 cups), divided
2 pkgs (16 squares) semi-sweet chocolate, melted


Mix cream cheese and 3 cups cookie crumbs until well blended.

Shape into 1 inch balls. Dip in melted chocolate; place on waxed paper covered baking sheet. Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store in tightly covered container in fridge.

Yield: 48 (or less)

Cinnamon Breakfast Puffs

I was looking at different blogs last night and came across this recipe on Sunday Baker's site. Check Tanya's site out; she has some awesome recipes! I made these this morning (even though my son is away with a friend for the weekend) for breakfast. They were so yummy! Very easy and quick to put together. Mine look like little muffins. I had to double the sugar/cinnamon mix for the coating. These are a must try!

Cinnamon Breakfast Puffs


1/2 cup granulated sugar
1/3 cup melted butter
1 large egg
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup milk

1/2 cup butter, melted
1/4 cup granulated sugar
1 tsp cinnamon (mix together with sugar)


In a small mixing bowl, stir together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.

In a large mixing bowl, beat together the butter and sugar until creamy. Add the egg, beating well. Slowly add in the flour and milk, alternately, starting and ending with the flour.

With a small melon scooper, fill greased mini muffin pans (3/4 full). Bake in a preheated 350 degree oven for 15-20 minutes or until lightly golden.

Remove from oven. While warm, dip each puff in the melted butter, then the cinnamon/sugar mix. Serve.

Yields: 24

Wednesday, January 5, 2011

Texas Jambalaya

My son has been wanting to make jambalaya for a while. He looked up recipes a few weeks ago and found this one on

The last few days Jimmy has been helping me with dinner since I've been sick (middle ear infection, bronchitis and pink eye). Last night, we made the jambalaya. It was a fairly easy recipe to make with both of us working on it. We did not use the full amount of onion. We also substituted chicken for the ham. Next time, I think we will add more meat. The dish is spicy, but not overly so.

The picture is from the website, since I forgot to take a picture!

If you are interested in making, here is where you can find the delicious recipe.

Monday, January 3, 2011

Marinated Antipasto Platter

This is a recipe I made for Christmas Eve. This is a recipe from the December/January 2011 Simple & Delicious magazine. It put together really easy and tasted great. My son-in-law, Steve, could not stay out of the olives. My son kept munching on the salami!

Since most of us do not like mushrooms, I did not add, and just put in more of the olives.

Marinated Antipasto Platter


1/4 cup olive oil
1/4 cup red wine vinegar
2 T orange juice
1 tsp grated orange peel
1 tsp dried rosemary, crushed
1 tsp dried tarragon
1/2 lb part-skim mozzarella cheese, cubed
2/3 c pimiento-stuffed olives
2/3 cup pitted Greek olives
2/3 cup pitted ripe olives
1 jar (4 1/2 oz) whole mushrooms, drained
1/2 lb thinly sliced hard salami (used genoa)


In a large resealable plastic bag, combine the first six ingredients. Add the cheese, olives and mushrooms. Seal bag and turn to coat. Refrigerate overnight.

Drain marinade; reserving 2 T. Thread salami onto toothpicks. Arrange on a large platter; drizzle with reserved marinade. Arrange cheese mixture around salami.

Snowball Cake

I found this cake on the Kraft website. It looked yummy and perfect for the holiday season. I made this for our Christmas dinner. It was really delicious. Of course, mine did not look as nice as the picture on the website, but, hey, it's the taste that counts, right?

To make this yummy cake, visit the Kraft website.

Sunday, January 2, 2011

Never Fail Fudge

Happy Thanksgiving, Merry Christmas and Happy New Year! It's been forever since I blogged. My daughter and her family came for the holidays. We had so much fun. We even went camping in the abnormally cold weather Florida was having. Now, I'm trying to get over being sick. Ugh!

The next couple days I will be be blogging some good things I made but never posted. The first one is Never Fail Fudge from the jar of Marshmallow Fluff.

This was really good. I think I prefer my mom's fudge recipe, but this was close.

Never Fail Fudge


2 1/2 cups sugar
1/4 cup butter or margarine
1 small can (5 oz) evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp salt
3/4 tsp vanilla
1 large (12 oz) pkg semi-sweet chocolate chips


1. Combine first 5 ingredients in pot. Stir over low heat until blended.

2. Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling. Then, boil slowly, stirring constantly, for 5 minutes (use soft ball test).

3. Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Turn into a buttered 9x9 pan and cool.