Fruit Tray with Vanilla Toffee Dip

Fruit Tray with Vanilla Toffee Dip

I made this dip for the super bowl. I used oranges for the sand, apples for the palm tree, and bannanas for the trunk of the tree. My mother and sister-in-law added the sun (which is a lemon) It turned out super cute!!

I did cut up a lot more apples on a separate tray, to eat with the toffee dip.

Fruit Dip

What you need: 

• 1 (8oz) package of cream cheese 
• 3/4  cup BROWN sugar
• 2 tsp vanilla
• Toffee bits (I used the HEATH brand that is covered in chocolate. YUMMY!)

What you do: 

1st:  Make sure your cream cheese is at room temperature.
2nd: Combine all ingredients (except toffee bits) in a mixer. I used a kitchen-aid, but I am sure a hand-mixer would do nicely as well.
3rd: Add the toffee bits slowly, to your liking.
4th: ENJOY!  

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

I found this recipe on pinterest, which originally came from the blog "The Sister Dish". It did have a strong Teriyaki taste, but I liked it because it did not require as much "sauce" to give it flavor. My husband made most of this dish for me and it was good. 

What you need: 

• Oil
• 1 lb boneless skinless chicken breasts, cut up into bite sized pieces
• 3 cups frozen stir-fry vegetables
• 3 cups of steamed rice
• Additional teriyaki sauce, if desired
• ¼ cup teriyaki sauce (see recipe below)

Teriyaki Sauce Ingredients: 

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• black pepper to taste

Directions for Teriyaki Sauce:  In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper.  Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.

Directions for meal:  Place a little oil in the bottom of a wok or non-stick skillet over medium heat. Give the oil and pan a minute or two to get hot.  Then add your chicken to the pan and cook for a few minutes.  Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked.  Add the frozen veggies to the pan. Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through.  Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired. 

Broccoli and White Cheddar Mac and Cheese

Broccoli and White Cheddar Mac & Cheese

I found this recipe on pinterest and it is yummy!! I can't wait to make it again. I found the white cheddar cheese in the deli section of wal-mart it was the "Vermont" brand. 

What you need: 

• 3 cups frozen baby broccoli florets
• 1/2 pound elbow macaroni (or however much you are going to need)
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 1/3 cups milk
• 4 ounces sharp white cheddar cheese, grated
• 1 -2 ounces pepper jack cheese, depending on the spice you want, grated
    ( I used the pre-shredded pepper jack and it was fine)
• salt to taste

What you do: 

1. Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside.
2. Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain.
3. Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.
4. Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine.

DELICIOUS!! 

Crockpot Lime Chicken Tacos (or chicken for anything else!)

Crockpot Lime Chicken Tacos 
(or use the chicken for anything else)

What you need: 

• One 24-ounce jar medium or mild salsa
• Juice from two limes
• 1/4 cup fresh cilantro, chopped (or less, I usually use a little less as I don't adore cilantro)
• One 1.25-oz. package taco seasoning
• 2-3 chicken breasts (not frozen)

Additional Taco Ingridients: 

• Taco Shells
• Lettuce
• Cheese
• Sour Cream
• Quac
• Tomatoes
• Etc. 

What you do: 

Add 2-3 boneless chicken breast (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on low for 6 hours.

If making tacos...get all the fixins ready and serve! Enjoy!

White Cheddar Chicken Pasta

White Cheddar Chicken Pasta

I found this dish on pinterest. It was a connected to a blog called "Whats for dinner?" My sauce did turn out a little "runny". I am not sure the solution to that, but other than the sauce being runny, it was tasty! The chicken was especially delicious! 

For the chicken:

• 2  skinless chicken breasts, trimmed and cut into 1 inch pieces
• 1 tsp dry mustard
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 T olive oil

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:

• 1 pound (or however much you need) rotini or other short cut pasta
• 2 T butter
• 2 T flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine ("dry" not meaning powdered, just cooking wine)
• 1 T Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk (I use 2%)
• 1 tsp dried thyme
• 1 tsp dried oregano
• Crushed red pepper flakes to taste (sprinkled on top if you like the heat)
• Parmesan cheese to taste

What to do: 
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Broccoli Cheese Soup

Broccoli Cheese Soup

I found this recipe on "Mel's Kitchen Cafe". She has some of the best recipes. This recipe feeds about 4 people.

What you need: 

• 1 3/4 cups chicken broth
• 1 small onion, diced
• 1/3 cup all-purpose flour
• 1/4 cup (4 tablespoons) butter
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups milk (I used 1%)
• 1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
• 1/2 cup shredded swiss cheese
• 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

What you do: 
1. Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.
2  Heat milk in microwave for 1-2 minutes.
3.  In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.
4.  Add warmed chicken broth and continue to stir until well blended.
5. Add cheeses and stir until completely melted.
6.  Stir in seamed broccoli. Add more salt and pepper to taste, if needed.
Serve immediately.