Quick and Easy Breadsticks

This past Sunday afternoon my husband was in meetings for my Church for several hours. I was home by myself, trying to figure out what to make for dinner, when the the craving for Olive Garden breadsticks came into my mind yet again. I did a little searching around until I found a recipe I could whip up before my husband got home and that looked promising - this is what I found. Soft, light and full of flavor, these little babies did not disappoint. I was amazed at how easy and fast they were to put together, and they tasted like they came straight from some fancy schmancy Italian restaurant in a high-rise downtown. They are also extremely versatile because you can use whatever seasonings and spices you have on-hand to give them their irresistable flavor. (Picture courtesy of McCormick) (Recipe adapted from Mel's Kitchen Cafe) Makes 20-25 breadsticks

Ingredients:

• 1 1/2 cups warm water


• 1 Tbsp. instant yeast*


• 2 Tbsp. sugar


• 3 1/2 cups flour (I usually use a little less than is called for in yeast recipes)


• 1/2 tsp. salt


• 3 Tbsp. butter, melted

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11x17 baking sheet. Roll the breadsticks out to about 1/4 inch to 1/2 inch thick and cut into strips with a pizza cutter. Twist slightly and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs (I used oregano and basil crushed finely, but rosemary and thyme would also taste great) and parmesan cheese. Cover with plastic wrap and allow to rise for 30 minutes. Bake 15 to 20 minutes or until light golden brown.

*If using active dry yeast, stir into warm water with sugar and let sit for about 10 minutes until it starts to foam and rise. Then mix it in with the rest of the ingredients.

Rainbow Cake

Looking for a fun and unique idea for a birthday or upcoming holiday? This cake has endless possibilities and can literally be used for any event! It can even be turned into cupcakes for a more delicate touch. Honestly I was a little intimidated when I first saw the pictures of this cake online. It looked beautiful, but I was worried about the time it would take to layer it all, and about the colors running together and creating a murky brown swampy color. But the colors turned out perfectly defined and the cake was quick and easy to make. I also want to point out the versatility of this recipe: You can dye the batter any color to go with any event. For example, Valentine's Day: Red, Pink, and White. 4th of July: Red, White, and Blue. Easter: light pretty pastel colors. Sports parties: team colors. Bridal or baby showers: use the wedding colors or the colors of the baby's room. Have fun and feel free to go wild and crazy with the endless color combinations!

Ingredients:

• 1 box French Vanilla cake mix
• Food coloring

Cream Cheese Frosting:

• 1 pkg. 8 oz. cream cheese, softened
• 1/4 cup butter, softened (half a stick)
• 2 t. vanilla
• 4 cups + powdered sugar
• Milk

Make cake batter according to pacakge directions. Divide batter evenly between 4-5 bowls (more or less depending on how many colors you're using). Mix in food coloring, 1 to 2 drops at a time, until desired color is reached for each bowl. Grease and flour two round 9-inch cake pans. Pour half of one color in the bottom of each pan, tilting the pan so it covers the bottom. Pour half of the second color in each pan until evenly spread (Note: don't worry about completely covering the first layer - the less perfect the more fun and creative it looks!). Continue with the rest of the colors until both pans are evenly coated. Cook according to cake mix directions. Allow the cake to cool and then gently shake the cake out of the pans onto a flat surface.

While the cake is cooling, make the frosting by creaming together the cream cheese, butter and vanilla. Mix in 4 cups of powdered sugar and add about 1/4 cup milk and blend until combined. Continue to add powdered sugar and milk until desired frosting consistency is reached.

Layer the two cakes together using frosting between the layers. Frost the outside of the cake completely and, if desired, top with matching sprinkles.

Note: Any white/yellow cake mix can be used with any combination of frosting.

Southwest Mini Crescent Burritos

In case it isn't absolutely obvious yet, I happen to love mexican/southwest flavors in meals. I had a tube of crescent rolls sitting in my fridge screaming to be used before they expired and happened to stumble across this recipe on Pillsbury's website. These were super easy and healthy and had an incredible flavor! Warm, soft crescent rolls envelope seasoned chicken, beans, corn, spinach, cheese and tomatoes to make a hearty and delicious meal. An added bonus about the spinach in this recipe is that you can barely even see it or taste it! My husband abhors spinach, but I snuck some in without telling him, just to see if he'd notice. He loved every bite of these babies and even went back for seconds. There is only one stipulation for making these: you HAVE to make the dip to go with it! I'm not ashamed to admit that I actually licked the leftover sauce out of the bowl using my finger. Yes, it's that good (and so easy too!) These are also very versatile and can be served as the main dish for dinner or as a light appetizer at a party or fancy dinner. (Recipe and picture courtesy of Pillsbury)

Ingredients:

• 1 can Pillsbury refrigerated crescent rolls
• 1/2 cup frozen chopped spinach, thawed and squeezed to drain
• 1 cup cooked chicken breasts, shredded
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn
• 1/2 cup cheddar cheese, shredded
• 1 medium tomato, diced
• handful fresh cilantro, chopped finely
• 1/2 package taco seasoning mix
• 1 tsp. cumin
• 1 tsp. lime juice
• 1 tsp. garlic powder

Sauce:

• 1 cup sour cream
• 1/2 cup salsa
• 1 tsp. lime juice
• 1 tsp. cumin
• 1/4 cup ranch dressing

Heat oven to 375 degrees. Unroll can of crescent dough and press perforations together to seal. Press or roll into a 13x9 inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds, making 6 squares.

Mix remaining ingredients together in a medium bowl until combined. Spoon about 1/4 cup chicken mixture onto the center of each crescent square. Bring up one side of the dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On greased cookie sheet, place rolls seam-side down and 2 inches apart. Bake 14-18 minutes or until edges are golden brown.

In a separate small bowl, mix together all of the sauce ingredients. Refrigerate until ready to serve. Serve rolls warm with sauce on the side.

Cream Puffs

How is it that something so simple can be so beautiful, creamy and perfect for any occasion? Breading and cream - it honestly can't get any better than that. I received a Better Homes and Gardens cookbook when I got married that was made specifically for newlyweds. I l.o.v.e it. Every recipe I have made has turned out fabulous, and I love all of the tips and fun ideas for making meals festive and special for any occasion. This cream puffs dessert is yet another tried-and-true recipe that I absolutely love. I literally threw this dish together in less than an hour for our Sunday dessert. The breading turned out perfectly soft and had a fabulous flavor. And the cream... Well, let's just say I ate the leftovers with a spoon until it was gone. The other wonderful thing about this recipe is you can make it as simple or as fancy as you want! The cream puffs are beautiful drizzled with chocolate and sprinkled with powdered sugar on top, but taste just as wonderful with the simplicity of the bread and the cream. If you like cream puffs at all, you will love this recipe. (Picture courtesy of Deaf Lion)

Ingredients:

• 1 cup water
• 1/2 cup butter (1 stick)
• 1/8 tsp. salt
• 1 cup all-purpose flour
• 4 eggs
• 1 box vanilla pudding (3/4 oz.)
• 1 cup whipped cream

In a medium saucepan, combine water, butter and salt. Bring to boiling. Add flour all at once, stirring vigorously until mixture forms a ball and sticks together. Remove from heat and cool for 10 minutes. Add eggs, one at a time, stirring with a wooden spoon after each addition. Stir each egg until completely combined before adding the next one.

Drop 12 heaping tablespoons of dough on to a greased baking sheet. Bake at 400 degrees for 30 to 35 minutes until they are firm and a light golden color. Transfer puffs to a wire rack and cool. Cut tops from puffs and remove the soft dough from the inside.

Make up the vanilla pudding according to package directions. Once set, stir in the whipped cream until completely combined. Fill the puffs with the whipped cream and sprinkle with powdered sugar. Keep in fridge until ready to serve.

Tip: These also make a wonderful summer dessert served with ice cream and caramel sauce rather than the pudding mixture.

Red Chile Chicken and Rice

I am a big fan of the classic red beans and rice dish but I've never liked the acidity caused by the meat and the spices. This recipe has officially solved all of those problems! Hearty, comforting, and full of fiber, this dish is yet another one-pot-wonder recipe that only dirties one pan! It's made up of fluffy rice, red chile chicken, hearty black beans, and a punch of flavor from onions, cheese and tomatoes. It has a wonderful creamy flavor and is perfect for a weeknight meal when time is short and everyone is hungry. And don't worry about the exorbitant amount of chili powder - it's not spicy at all and creates a wonderful flavor (and an amazing red color). (Picture and recipe adapted from Mel's Kitchen Cafe.)

Ingredients:

• 2 Tbsp. canola oil, divided


• 2 large chicken breasts, cut into small 1-inch pieces


• 1 1/2 Tbsp. chili powder, divided


• 1 tsp. salt


• 1/2 medium onion, diced


• 3 cloves garlic, minced


• 1 1/2 cups rice


• 2 1/2 cups chicken broth


• 1 can red beans (can also use black or pinto)


• 1 can diced tomatoes (optional)


• Sour cream, cheese, green onions and cilantro for garnish

Heat 1 tablespoon oil in a medium-large pot over medium-high heat. Sprinkle chicken with 1/2 Tbsp. chili powder and salt. Place chicken in the pot, stirring occasionally until it is browned and cooked through (about 2-3 minutes). Remove the chicken to a plate. Add the second tablespoon of oil to the pot and saute the onion, garlic and rice. Cook on medium-low, stirring for several minutes until the rice begins to brown. Add the remaining 1 Tbsp. chili powder and the chicken broth. Bring to a boil, then reduce heat to medium-low and cover, cooking for 10 minutes.

Add the chicken, beans and tomatoes to the pot and stir everything to combine. Serve with shredded cheese, sour cream, green onions and cilantro on top.

BBQ Chicken Salad with Creamy BBQ Dressing

BBQ Dressing? I know it sounds weird, right? Wrong! This dressing seriously made this salad. I'm a huge fan of anything southwestern - particularly when it's loaded with black beans, corn, tomatoes, avocado and cilantro. The ingredients in this recipe are the basic necessities for a good southwestern salad with a smooth, creamy bbq dressing loaded with flavors including cilantro and lime juice. Simple, refreshing, and healthy describe this dish perfectly. If you like filling and zesty dinner salads, you'll love this one! (Picture and recipe adapted from Mel's Kitchen Cafe)

Ingredients:

Salad:

• 2 cups cooked chicken, diced or shredded
• 1 cup bbq sauce
• 1/2 head iceburg lettuce, chopped (or favorite kind of lettuce)
• 1/2 cup onion, diced
• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 medium tomato, diced
• 1/2 avocado, sliced
• handful cilantro
• 1/2 cup shredded cheddar cheese

Dressing:

• 1 cup mayonnaise
• 1/3 cup milk
• 1/3 cup buttermilk*
• handful fresh cilantro
• 1 Tbsp. lime juice
• 1 tsp. white vinegar
• 1 tsp. granulated sugar
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground cumin
• 1/3 cup bbq sauce
• 1/4 cup ranch dressing

Salad: Mix chicken and bbq sauce together in a medium bowl. Layer lettuce and other salad ingredients in a large bowl or plate.

Dressing: Put everything in a blender and mix until fully combined. Refrigerate until ready to serve.

*If you don't have buttermilk on-hand, simply put a little less then 1/3 cup of milk in a bowl with 1 Tbsp. lemon juice or white vinegar. Mix together and let sit at room temperature for 5 minutes or until slightly curdled.

Baked Chicken Sandwiches with Caramelized Onions

One of my husband's favorite all-time meals is chicken sandwiches with french fries. In all honestly, it's been great to have something so simple and quick to rely on that I know he'll always like. I love this particular recipe because it has all the goodness and flavor of a fried chicken sandwich, but with the healthy and juicy benefits of a baked dish! I used a simple "shake-and-bake" seasoning packet that I bought at the store for mine, but seasoned breadcrumbs would work just as well. I also love the addition of the caramelized onions. They add just a hint of sweetness without overpowering the spices of the chicken, and make for a very delicious and healthy meal! We had this last night on toasted dinner rolls with a side of baked fries and freshly cut pineapple. (Photo courtesy of Anne Strawberry)

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into medium pieces
• 1/2 package shake-and-bake seasonings
• 1/2 tsp. garlic powder
• 4 slices cheddar cheese
• 1 cup onions, cut into long strips
• 1 Tbsp. butter
• 5-6 small sandwich buns/rolls
• fresh lettuce leaves
• freshly cut tomatoes

Pour the chicken, shake-and-bake seasoning and garlic powder into a large ziploc bag and shake thoroughly until all pieces are coated. Place on greased cookie sheet and bake at 350 degrees for 20 minutes, or until cooked through and crispy on the outside. While the chicken is baking, place the onions and butter into a medium skillet and cook over medium heat for 8-10 minutes, stirring frequently. Onions will become soft and will have a light caramel color to them. After chicken is cooked, place cheese slices on top of the chicken. Place back in the oven for 1-2 minutes, or until cheese is melted. Layer chicken, onions, lettuce tomatoes, and other condiments onto sandwiches and eat warm.

Tip: For toasted bread, simply slice open the buns and lay them cut-side down onto the greased cookie sheet. Place under broiler for 1-2 minutes or until warm and slightly toasted. Remove from oven and top with butter or mayonnaise before adding the sandwich ingredients.

Sausage Quiche Lorraine

I'm one of those girls who loves breakfast for dinner: waffles, pancakes, omelettes, biscuits and gravy... I'm game for any of these on any given night. This quiche fits right in with my breakfast cravings and makes for a delicious and easy meal. I always make my pie crust from scratch using the basic Taste of Home recipe. It is very light and flaky and has a wonderful flavor. But if you are short on time, a pre-made pie crust from the store will work just fine. This recipe is extremely versatile because you can put any ingredients in that you have at home to make a variety of quiche flavors. This particular version is my favorite (and my husband's favorite) because it is hearty and comforting. (Picture courtesy of The Perfect Pantry)

Ingredients:

Crust:

• 1 1/4 cups flour
• 1/2 tsp. salt
• 1/3 cup shortening (I use softened butter)
• 5-6 Tbsp. water

Mix the flour and salt together. Cut in the shortening or butter until the mixture resembles coarse crumbs. Add the water in one tablespoon at a time and toss with a fork until it begins to stick together. (I usually use around 7-8 tablespoons before it starts to stick together. The dough will not be sticky like a bread dough. As soon as you can pick it up and mold it into a slightly-crumbly ball, stop adding water.) Refrigerate the dough for 30 minutes so it is easier to handle. Roll out with a floured rolling pin until wide enough to easily fit inside a pie pan. Spray pie pan with cooking spray and lay the dough inside, fluting the edges around the edge of the pan.

Tip: Spray your rolling pin with cooking spray to reduce the stickiness of the dough. It makes a huge different and allows the dough to spread a lot easier!

Quiche:

• 1/2 lb. sausage
• 1 small onion, diced
• 1 cup sliced mushrooms
• handful spinach (optional)
• 1 cup cheddar cheese, shredded
• 4 eggs
• 1/2 cup heavy cream or milk
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• dash of pepper

Cook the sausage in a large saucepan until cooked through. Reserve 1 tsp. of the grease and lightly saute the onion over medium heat for 2-3 minutes or until slightly softened. Layer the sauge, onion, mushrooms, spinach and cheese on the bottom of the pie crust. In a separate bowl mix together the eggs, cream, salt, nutmeg and pepper until combined. Pour over the top of the quiche. Bake at 375 for 40 minutes or until eggs are set. Serve with salsa and ketchup on the side.

Homemade Vanilla Ice Cream

This is by-far my favorite base recipe for ice cream. It came in a small Cuisinart recipe book I got when I purchased my ice cream maker. It is so simple and easy to put together, but I always add different ingredients to it at the end to make a whole new flavor of ice cream! This particular recipe is extremely smooth and creamy (my favorite way to eat ice cream) and has a mouth-watering delicious vanilla flavor that definitely tastes homemade. I love store-bought ice cream, but for me there is nothing better than the classic taste of the homemade kind.




Ingredients:

• 1 cup whole milk (I use whatever is in the fridge - usually 1%)
• 3/4 cup granulated sugar
• pinch sale
• 2 cups heavy craem
• 1 Tbsp. pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved and no longer grainy. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Freeze according to ice cream maker directions.

For my particular ice cream maker, I add in the additional ingredients about 5 minutes before the ice cream is done mixing. My favorite varieties are are:

• crushed oreos
• pecans lightly sauteed in butter and brown sugar
• S'mores (crushed graham crackers, melted chocolate at room temperature, 3/4 cup marshmallow cream)
• 1 cup peanut butter and chopped peanut butter cups
• chopped peppermints

Slow Cooker Tex-Mex Chicken

This recipe is pretty similar to my Mexican Chicken Casserole Recipe, except it contains a few different ingredients and it's done in my favorite kitchen appliance: the crock pot. It literally took me less than 10 minutes to throw this dish together. I diced up the vegetables and chicken, poured everything into the crock pot, turned it on high and walked away. 4 hours later I came back, turned it to warm, made up some rice and served it up. Honestly people, it can't get any easier than that! This meal is another one of those one-pot-wonder dishes I love to cook. It can be served by itself or with a small side such as a green salad or fresh fruit. The three main reasons I love this recipe are: 1) It is extremely easy and fast. 2) It is loaded with flavor and it tastes heavenly. And 3) It's a very healthy meal that allows me to get all of my vegetables in one simple dish. (Picture and recipe courtesy of Kraft Recipes.)

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 package reduced-sodium taco seasoning
• 1 green or red pepper, diced
• 1/2 yellow onion, diced
• 1 cup frozen corn
• 1 1/2 cups medium salsa (medium gives it a lot more flavor than mild)
• 1/2 cup cheddar cheese, shredded

Toss chicken with taco seasoning in slow cooker. Add in everything but the cheese and stir to combine. Cook on low 6-8 hours, or on high 3-4 hours, or until the chicken is cooked through. Serve topped with shredded cheese, cilantro and sour cream. Tastes great by itself, but my favorite way is to serve it over hot cooked rice.