Lemon Lush

This recipe is soo good. I love lemon. I made this the morning before I was going to the wine fest for the Cookout my mom was having that evening. I went to the wine fest with my cousin, his friend, and the hubby. I said how appropriate- the lush that I am going to be at the wine fest will be having some lemon lush to finish off my day. But this recipe was awesome. The hubby doesn't really like anything with fruit in it... and he was griping when he saw me making this saying why can't it be in chocolate.. but he ended up loving it. I got the recipe from Carrie's Sweet Life. DELICIOUS. The hubby gives it a 4.5 out of 5 (that rocks considering he doesn't like lemon).

Ingredients

1 container of Cool Whip

1 pkg. cream cheese

4 c. milk

3 small packages of instant lemon pudding

1 1/2 c. flour

1 c. powdered sugar

1 1/2 sticks butter

Mix the butter and flour together and spread into a non stick 9x13 baking pan. Bake on 350 for 20 minutes.

Cool Completely.

Mix cream cheese, 1 c. cool whip and powdered sugar together. Spread on top of crust.

Beat pudding mix and milk together until it thickens. Pour over cream cheese layer.

Cover the rest with the remaining Cool Whip.

Chill.

I submitted this recipe to Fruit Frenzy Blogging Event hosted by the Joelen. Check out her blog http://joelens.blogspot.com/

Tortellini & Chicken

Three words for this... Delicious, Quick and Easy... I got this recipe from Telly's Tasty Tidbits and the hubby gives it a 5 out 5. He said this was delicious. I did some variations to the recipe and they are listed in red.

Ingredients

1/2 lb frozen cheese filled tortellini (I used approx 3/4 lb)

2 boneless skinless chicken breasts

3/4 cup half and half

1/4 cup parmesan cheese

3 tablespoons of butter

Salt and Pepper

8oz can tomato sauce (I added this)

Chop chicken into 1" cubes and sautee in large skillet with a little EVOO

Cook tortellini in boiling water for about 7 minutes or until tender- Drain

Melt butter in the pasta pot. Add the tortellini and coat with butter. Add half and half and parm and cook on low until cream thickens and parm melts. Add tomato sauce. Add chicken and Salt and Pepper.

Nacho Spuds

This was delicious. Thanks Dolli. I got this recipe from Dolli's Delectables.
Ingredients:
2 large baking potatoes (1.5 lbs total) cut into 1/2 inch thick rounds

1/2 lb gound beef

2 1/2 tbsp EVOO

1- 15oz can of black beans, rinsed

2 tbsp taco seasoning

1- 8oz package of shredded sharp cheese (I used a little more as the husband likes cheese and used some mozzarella we had)

1 cup grape tomatoes quartered lengthwise

Salt and Pepper

Sour cream and shredded lettuce

Set oven to 450 degrees- Position rack in the upper third of the oven

On a rimmed baking sheet- toss the potatoes with 2 tbsp olive oil and season with salt and pepper. Arrange in a single layer and bake until golden (about 20 minutes)

Heat a heavy skillet over medium high heat. Add the remaining 1/2 tbsp EVOO and the ground beef. Cook for about 2-3 minutes. Add the beans, taco seasoning, and 2 tbsp water. Lower the heat and simmer, stirring until heated throughout about 10 minutes.

Transfer the potatoes to an ovenproof 9X13 dish. Sprinkle half the cheese on top and spoon in the meat mixture. Then top with the tomatoes and the remaining cheese. Place in oven and turn off the heat. Let stand in the oven until the cheese is melted

Serve with sour cream and lettuce.

Yakisoba Stir-Fry w/Chick & Brocc

This was a very good meal which I got from Culinary Kicks. Joe really enjoyed it and he said it was like a mix between Chinese and Japanese.

Ingredients

3 tbs hoisin sauce

2 tbs black soy sauce (I used regular soy sauce)

1 tbs Chinese chili bean paste (I used chili garlic sauce)

1/2 tbs brown sugar

1 tbs sesame oil

1 tbs minced garlic

1 tbs minced or grated ginger (I used 1/2 tbs ground ginger)

1 bunch broccoli

2 chicken breast sliced for stir fry

2 bunches of green onion cut up

1 (32oz) package of yakisoba noodles.

The noodles come compressed together and it can be hard to separate- I dunked them in boiling water and pulled them apart with two spoons. I let them boil for a little bi t just to cook them a little bit as they will cook when I stir fry them. Set them aside for later use.

Mix the sauce mix by combining the hoisin, soy sauce, chili bean paste, brown sugar and sesame oil. Mix well to dissolve the sugar. Set aside for later use.

Heat a wok over high heat. Add a splash of oil (about 2 tbs). Add the garlic and the ginger and fry for 10 sec. Add the chicken and then the broccoli. Stir fry for about 3 minutes or until the chicken is almost done. Add the drained noodles and stir fry until everything is well mixed. Add the sauce mix and contine to stir fry until all the noodles are coated with the sauce. Turn off the heat and throw in the green onions. Serve immediately. Culinary kickes advises to serve noodles with fish sauce, lime wedges and sambal oelek on the side for extra seasoning ( I did not feel you needed to do this as it was already delicious)

Springtime Chicken

I got this recipe from Fitness Magazine April 2008 Edition



Chicken

Ingredients:

1- 8oz container low fat plain yogurt

3 Tbsp balsamic vinegar

8 thin cut boneless skinless chicken breasts



Whisk together yogurt and balsamic vinegar until well blended. Place chicken and yogurt mixture into a sealable container and shake to mix. Marinate in refridge for at least 20 minutes.



Tomato- Mozzarella Topping

Ingredients:

1 Tbsp EVOO

1 medium onion cut into wedges

1/4- 1/2 cup balsamic vinegar

2 Tbsp water

1 lb. plum tomatoes cored, seeded and chopped

1 tsp salt

1/8 tsp black pepper

8 oz fresh mozzarella cheese cut into 1/2 inch dice

basil



In large skillet, heat oil over medium. Add onion and saute for 5 minutes or until softened. Add balsamic vinegar and water. Bring to a simmer. Cook for about 7 minutes. Increase heat to medium hight and add tomato, salt and pepper. Cook for 2 minutes. Add mozzarella and cook for 2 more minutes. Remove from heat and top with basil.



In the meantime, remove chicken and rinse. Pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side or until it is done to your liking. Serve immediately with the topping.

Chocolate Peanut Butter Cheesecake

MMMM... this was delicious

I got this recipe from http://www.tasteofhome.com/ but sort of adapted it a little bit.

Crust

Ingredients:

12 Graham Crackers

1/2 c Unsalted Butter

Spray PAM baking spray in springform pan. Combine ingredients for the crust and press into the bottom of the pan. Place crust in fridge for about 15 minutes

Cheesecake Mixture

Ingredients:

creamy peanut butter
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup packed brown sugar
3 eggs (at room temp)

1/2 tsp vanilla extract
1/4 cup sour cream

7 oz bittersweet chocolate

Preheat oven to 350

Spread a layer of peanut butter over the crust (however much you would like) Place back in fridge until the cheesecake mixture is done.

Microwave the chocolate according to directions on the package. Allow chocolate to cool to room temp. Mix the following: Cream cheese, brown sugar, vanilla and sour cream. Beat in one egg at a time. Pour chocolate into the mixture and combine until it is a uniform color. Pour mixture onto the peanut-butter covered crust.

Place into over for about 40 minutes. Place topping on.

Topping

3/4 cup sour cream
2 teaspoons sugar

Combine ingredients and spead onto cheesecake staying away from the sides. Put cheesecake back in oven and turn oven off and leave cheesecake in for 5 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. I served with whipped cream and Reese's mini pieces.

Mexican Lasagna

DH and I really like Mexican and we also like Lasagna so I figured I would try this Mexican Lasagne which I got from Gimpy's Kitchen. Good Meal!!

1 lb Ground beef
1 pkg Taco Seasoning
1 14oz can diced tomatoes
Corn Tortillas
1 C Salsa
1/2 c Shredded Cheddar cheese (I used a little more than 1/2 c bc DH loves cheese)
1 can Black Beans (I only used 1/2 a can)
Sour Cream ( I added this to the recipe)

Preheat oven to 350 degrees. Brown ground beef and drain the fat. Add taco seasoning, tomatoes and black beans. Heat through out. Spoon 1/2 beef mixture into 9x13 pan sprayed iwth olive oil or PAM. Place a layer of tortillas over the beef mixture. Repeat layering process once. Top the top layer of tortillas with salsa then top with cheese. Bake for 20 minutes or until hot and bubbly. Serve with sour cream.

Chicken Stew over Mashed Potatoes

I got this recipe from Culinary Kicks blog.



For Chicken Stew:

2 large chicken breasts

6 Cups water

2 bay leaves

1 tsp oregano

1 tsp parsley

2 celery ribs, sliced

2 cups frozen mixed veggies

1/2 Cup milk

2 Tbsp flour



Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano and paresley and cook for 30 minutes. Remove the chicken and set aside. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pot. Bring to a boil. Cook for 15 more minutes until veggies are soft. Place milk and 2 heaping Tbsp flour into a jar and shake until the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes until thick and bubbly. Season to taste with salt and pepper. Serve over mashed potatoes.



Mashed Potatoes



4 Baking Potates, diced

1/4 Cup sour cream

3 Tbsp Butter

1/2 Cup milk

Salt & Pepper



In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until for tender, about 10 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Mash the potatoes with an electric beater until all the lumps are gone and it is smooth and fluffy. Season with salt and pepper to taste.