blue cheese biscuits.

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Blue Cheese Biscuits from Brittany brought by Jenni:

(via the pioneer woman)

1 can flaky biscuits

butter

blue cheese

Crumble 4 to 6 oz of blue cheese. Place 1 stick (regular, salted) butter on a baking sheet. Throw the crumbled blue cheese over the top. Place the baking pan in a 350 degree oven for a couple minutes until the butter and cheese have just melted.

Open the biscuits and quarter them, pull pan from oven with melted butter and cheese. Stir it around so cheese isn't all clumped together. Dump all the biscuit pieces onto the pan and stir them around until they are thoroughly coated. Place coated biscuits on a clean baking sheet and bake at 350 for 8-12 minutes until golden brown.

If you want to add extra fat and calories, brush excess butter and blue cheese from original pan over hot biscuits when they come out of the oven.

*Be sure to watch them so they don't burn.

sweet chili and chicken pizza.

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Sweet Chili and Chicken Pizza from Jenni:

Crust:

3 cups hot water

1/4 cup oil

3 T. sugar

5 cups flour

Mix to paste.

Add:

1 T. instant yeast

1 T. salt

add flour 1 cup at a time until the mixture pulls away from the sides of the bowl.

Knead 5 minutes.

Add 1 T. Dough Enhancer

Knead 2 more times.

Yields 3 crusts.

Add:

Sweet Chili Sauce

Sliced Sweet Onion

Cooked Chicken

Sliced Provolone Cheese (I also really like Havarti)

pumpkin cheesecake caramel dip.

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Pumpkin Cheesecake Caramel Dip from Jenni:

2 (8oz) cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/4 cup sour cream

1 1/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 cup caramel sauce

In a kitchenaid or mixer, combine cream cheese and powdered sugar until frosting consistency.

Add pumpkin, sour cream, cinnamon, nutmeg and cloves. Mix until it is fully incorporated.

Pour the caramel sauce on top and create a marble look by swirling with a knife.

Serve with graham crackers, cinnamon sugar pita chips or gingersnaps.

marcia's bundt cake.

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Marcia's Bundt Cake from Jenni:

• Yellow Cake Mix
• 1 large pkg Vanilla Pudding
• 1 Tbs Imitation Butter Flavoring
• 3/4 cup oil
• 3/4 cup OJ
• 4 eggs
  
  
• 1/4 cup sugar
• 2 tsp cinnamon
• 1 Tbs both Sugar and Cinnamon

Mix wet ingredients and dry ingredients separately and then add them together. Beat until mixed and pour 1/2 into a greased bundt pan.  Sprinkle the 1 Tbs of Sugar and Cinnamon mixture on top and then add the rest of the cake mixture.  

Bake at 350 degrees for 40-50 minutes.  Add any frosting that you like...I think Cream Cheese is the best.  But, I don't have an awesome recipe for that, so I'll let you all use your own!!  :)

broccoli cheese soup.

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Broccoli Cheese Soup from Jenni:

3/4 cup butter
3/4 cup flour
1 quart half and half
Salt and Pepper to taste

1 bunch broccoli chopped small
1 medium onion, chopped

Cook chopped broccoli and onion with just enough water to cover until tender. Do not drain. Set aside and combine other ingredients to make a white sauce. Pour broccoli and onion with water into the white sauce. Stir and then add 12-16 (I almost always use 16) slices American Processed Cheese Slices. I know it sounds gross, but it makes the yummiest soup!!

hot fudge sauce.

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Hot Fudge Sauce from Jenni:

3 ounces semi-sweet or dark chocolate (I use semi-sweet chocolate chips)

1/4 cup butter

1 can sweetened condensed milk

In a saucepan, heat the butter and condensed milk over medium-low heat until the butter melts and the milk is warm. Add the chocolate and stir until the chocolate is completely melted and smooth. Remove from heat.

Store leftovers in an airtight container for 1-2 weeks.

tortellini with mushrooms, spinach and italian sausage.

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Tortellini with Mushrooms, Spinach and Italian Sausage from Jenni:

1 large package fresh 3 cheese tortellini
2 spoonfuls pesto
1 lb. spicy Italian sausages (I used mild)
16 oz sliced mushrooms
4-6 crushed garlic cloves
1/2 cup chicken stock
3/4 cup 1/2 & 1/2
3-4 handfuls torn baby spinach
grated parmesan cheese

In a large pot of boiling water, cook the tortellini until it’s just done, according to the package directions. Drain and toss with pesto.
In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and add sausage. Sauté, breaking the meat up, until it’s about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off. Add the stock and stir to scrape the brown bits off the bottom of the pan, then stir in the half and half. Cook, stirring, until the sauce thickens slightly.
Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another few minutes, until everything is heated through and the spinach wilts. Serve in shallow bowls topped with Parmesan cheese. Serves 4-6.

bean dip.

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Bean Dip from Jenni:

book: The Gas We Pass

1 can of Chili (with or without beans)

1 block of cream cheese

Melt in microwave and stir to combine. Serve with chips.

panera's stove top mac and cheese.

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Panera's Stove Top Mac and Cheese from Jenni:

Ingredients:
16 oz. pipette pasta or other small pasta shapes
4 T unsalted butter
1/3 cup flour (Use less flour and more cream)
2 1/2 cups milk, heavy cream, or half and half
4 oz white American cheese, chopped or torn into pieces (Didn't even use this because the kind I bought tasted gross)
8 oz extra sharp white Vermont, cheddar, shredded
2 tsp - 1 T Dijon mustard (adjust according to your tastes)
1 tsp Kosher salt (I added a lot more salt and pepper to taste)
1/4 tsp hot sauce (like Frank's)

In a large stockpot, cook pasta according to package directions. Drain well.

While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.

Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove sauce pan from heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce.

Return to the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through. Serve hot in bowls with spoons.

lemon zest pasta.

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Lemon Zest Pasta from Jenni:

Celebrity: Oprah

1 pound spaghetti

1 1/2 cups basil leaves

1 tsp lemon thyme leaves

1 T oregano leaves

2 T olive oil

1 T lemon juice

2 T butter spread (like Bestlife Buttery Spread)

1/2 tsp truffle salt (or kosher salt)

1/4 tsp ground black pepper

1/4 cup grated Parmesan cheese

Zest of 1 lemon

Bring a pot of water to boil and cook pasta according to package directions. Blend the herbs, olive oil, and lemon juice in a food processor. When pasta is al dente, drain and toss with herb mixture, butter spread, truffle salt, and black pepper. Garnish with Parmesan cheese and lemon zest.

baked oatmeal.

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Baked Oatmeal from Jenni:
*recipe addapted from Allrecipes.com

3 cup oats (not quick-cooking)
3/4 cup brown sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
3/4 cup craisins, raisins, dried cherries or other dried fruit
1 cup milk
1/2 cup butter, melted (you can substitute applesauce for 1/4 of the butter if you want)
2 tsp vanilla
2 eggs

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt and Craisins. In a smaller bowl, mix together the milk, butter, vanilla and eggs. Add the liquid mixture to the dry mixture and whisk to combine. Pour into a deep 9" pie plate or an 8x8 or 9x9 baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.

chicken tortilla soup.

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Chicken Tortilla Soup from Jenni:

1 1/2 pounds boneless chicken, cooked and shredded

1 can (15 oz) diced tomatoes

1 can (10 oz) enchilada sauce (green is what I use)

1 medium onion, chopped

1 can (4 oz) chopped green chiles

1 clove garlic, minced

2 cups water

1 can (14 1/2 oz) chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 package frozen corn

1 T dried chopped cilantro

In a crock pot combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with lime, tortilla chips, sour cream and avocado.

lime cilantro rice.

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Lime Cilantro Rice from Jenni:

1 tsp oil or butter

2 tsp fresh cilantro

2/3 cup white basmati rice

1 cup water

1/2 tsp salt

1 lime

In a 2 quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed. Add in the cilantro and fluff rice with a fork.

**Note from Jenni: I love this rice recipe and I make it at least once a week. It is just like the rice at Chipotle Restaurant. I always at least double the recipe. Leftovers freeze well. After tasting Beckie's rice I am going to add some of the lime zest next time I make it.

Corn Dip.

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Corn Dip from Jenni:

2 cans Shoepeg corn

1 can Mexicorn

1 bunch green onion

2 T mayo

1/2 cup shredded cheese

salt and pepper

chili powder

Fritos corn chips

Drain corn, chop onion, mix everything together and then add salt and pepper and chili powder to taste. MUST eat with Fritos corn chips.

Penne Rustica.

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Penne Rustica from Jenni:

as seen on your home based mom

Ingredients:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on bbq for best flavor)

1/2 pack thick bacon

48 oz (3 boxes) penne pasta

2 large red bell peppers - diced

1 cup grated parmesan cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 Tbsp red wine vinegar and enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Directions:

Saute garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and parmesan cheese.

Bake at 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake at 375 for 1 hour. Remove foil during the last 15 minutes.

Number of Servings: Yields one 8x8 and two 9x13 casserole dishes, which makes it perfect for a freezer meal, or cutting the recipe in half.

oatmeal fudge bars.

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Oatmeal Fudge Bars from Jenni:

3 cups brown sugar

3 eggs

1 1/2 cup butter (softened)

cream together

2 1/4 cup flour

1 1/2 tsp baking soda

1 1/2 tsp salt

6 cups oatmeal

1 1/2 tsp vanilla

Mix together and spread in the bottom of a greased 17x12 cookie sheet. Making sure to reserve 1/4 of the mixture.

1 large package chocolate chips (2 cups)

1 can condensed milk

2 T butter

2 tsp vanilla

1/4 tsp salt

Melt in microwave. Pour the fudge mixture on top of the oatmeal mixture and spread evenly. Take little pieces of oatmeal reserve and plop on top of the fudge. Bake at 350 for 15-20 minutes or until golden brown.

black bean soup. {winner!}

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Black Bean Soup from Jenni:

(via our best bites)

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 cups diced carrots (about 2 medium carrots)

3/4 cups diced celery (about 2 ribs)

1 cup diced onion (about 1 sm-medium onion)

2 cans black beans, rinsed and drained

1 3.5 oz can green chilies

2 cans low-sodium beef broth

1 tsp. kosher salt

1/8 tsp. black pepper

1/2 tsp. chili powder

1/4 tsp. cumin

1/2 tsp. dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion and garlic and saute 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step). Place lid on blender but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine. Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 cups soup.

Brown Bag Apple Pie.

photo credit: Apple Pie Recipe

Brown Bag Apple Pie from Jenni:

6 sliced green apples (4 cups)

1/2 cup sugar

2 tsp. white flour

1 1/2 tsp. cinnamon

Mix dry ingredients in with apples and put in pie crust. (I use Marie Calendars pie crusts for this pie. They are easy and yummy.)

1/2 cup white flour

1/2 cup sugar

1/2 cup softened butter

Add together in a bowl and cut in the butter. Crumble on top of the pie. Put the pie in a paper bag and staple shut. Make sure and bake on a cookie sheet so that the juices don't run in your stove.

Bake at 350 for 1 hour and 45 minutes.