Tuesday, October 30, 2012

Ghostly (or Pumpkin) Peeps Fun

{recipe via}
Graham Cracker Crust
1 stick of unsalted butter, melted
1 1/2 graham crackers, crushed
2 tbsp sugar
pinch of salt
brownie mix (and ingredients to make them)
mini chocolate chips 
PEEPS® Ghosts or Pumpkins

1.  Combine butter, graham crackers, sugar and salt.  Press the crumb mixture evenly over the bottom of a well-buttered 8 x 8 pan~ the scarily perfect size for 3 rows of 4 marshmallow ghosts.

2.  Bake crust 10 minutes at 350 degrees.

3.  Pour your brownie batter on top of the graham cracker crust and bake according to recipe/mix directions.

4.  Add a layer of chocolate chips during the last 5 minutes of baking.

 5.  Place your PEEPS® Ghosts on top your chocolate chip/brownie layer and broil very briefly.

6.  You can also add chocolate chips for the eyes and noses.  


Monday, October 15, 2012

Bruschetta Chicken

Recipe from:  The Daily Dish

For the chicken:
- 4 chicken breasts
- 1/2 Italian-style bread crumbs
- 1 tbsp grated Parmesan cheese
- 2 tbsp olive oil, separated

For the topping:
- 1 plum tomato, cut into cubes (I used cherry)
- 1/2 cup of fresh mozzarella, cut into cubes
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- Dash of dried basil
- Dash of salt & pepper
Optional: fresh basil, for topping

1. In a small bowl combine all of the ingredients for the topping (except the fresh basil), cover, and set aside.
2. With a meat tenderizer, pound the chicken into thin pieces. 
3. Prep your dredging station by combining the bread crumbs and Parmesan cheese on a small plate.
4. Then heat a large skillet with 1 tbsp of olive oil on medium heat.
5. Coat each chicken breast in the bread crumb/cheese mixture, making sure both sides of the chicken are covered.
6. Place the coated chicken in the large skillet, and brown on one side for about 5-7 minutes. Then flip each chicken breast over, and add the last tbsp of olive oil to the pan. 
7. Cook for an additional 5-7 minutes, or until fully cooked on both sides.
8. Remove the chicken from the skillet and drain over a paper towel to soak up any of the extra olive oil. 
9. Plate and spoon the bruschetta topping over each of the chicken breasts. Optional: Top the chicken with a bit of fresh basil.

**Shari at The Daily Dish always has the best recipes.  I had chicken thawing and I needed a recipe.  When I saw her post, I knew this is something I had to make. It was easy and delicious.  It makes a great weeknight meal. 

Thursday, October 11, 2012

Apples in a Bag

1 small apple (Fujis and Jazz are my favorite)
1 packet of sweetener, or a spoonful of sugar
¼ teaspoon cinnamon
¼ teaspoon cornstarch
1 tablespoon water
 Small handful of raisins, optional

1.  Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
2.  Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
3.  Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream or just enjoy alone.

Italian Chicken, New Potatoes and Green Bean Bake

3-4 raw chicken breasts
new potatoes
green beans (fresh or canned)
1 package of Italian dressing mix
1 stick of butter

 1.  Place chicken breasts, new potatoes, green beans in a 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter.
2.  Cover with foil and bake at 350 degrees for 1 hour.