Author: Sharon

Crab Puffs

Crab Puffs are a delicious and easy appetizer to prepare and enjoy. Canned flaky biscuits make up the crust and the creamy filling is made of just 3 ingredients and whips up in just a minute. Wonton wrappers could be substituted for the biscuits and you’d have baked crab rangoon.

Ingredients:

Pillsbury Grands Flaky Biscuits
8 oz crabmeat, drained or fake crab (surimi)
8 oz onion & chive cream cheese
2 Tbs Ranch dressing mix

Preheat oven to 400° F. Prepare a regular sized muffin tin by brushing the insides with canola oil or spray with nonstick spray.

Divide each biscuit crosswise so you have two discs from each biscuit. Press into the muffin cups.

Place the remaining ingredients into a bowl and stir until well combined. I use my Kitchenaid stand mixer and the batter paddle.

Scoop about a tablespoon of filling into each lined muffin tin.

Bake for 10 minutes.

* You could make little crab turnovers instead by stretching out each biscuit half onto a greased baking sheet, placing the filling in the center and folding the biscuit dough over and pressing the edges down. Bake for 10 minutes.

These crab puff appetizers are excellent served with sweet chili sauce.

Crab Puffs

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Sharon Springfield

Tags Appetizer, crab

Main Dish

Philly Cheesesteak Stuffed Peppers

Post author By Sharon
Post date January 6, 2014
No Comments on Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

This recipe was one of the top pinned recipes from Pinterest. These cheesy peppers, bursting with roast beef, onions and mushrooms are a great new way to stuff peppers! Hope you enjoy this and remember to share this with your friends and family. 🙂

Ingredients

8 oz thinly sliced roast beef
8 slice provolone cheese
2 large green pepper
1 medium onion
6 oz baby bella mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 pinch salt and pepper
1 small amount of pizza sauce for drizzle if you prefer
1 small jar of banana peppers (pepperoncinis) to taste

Instructions

Preheat Oven to 400°F
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions, banana peppers and mushrooms. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until veggies are nice and caramelized, about 25-30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
You can drizzle a little pizza sauce over top if you like the extra zip.

Philly Cheesesteak Stuffed Peppers

Sharon Springfield

Tags main dish

Homemade Mixes Soups

Homemade Cream Of Chicken Soup Mix

Post author By Sharon
Post date January 4, 2014
2 Comments on Homemade Cream Of Chicken Soup Mix

Homemade Cream of Chicken Soup Mix

Forget the canned soups, now you can make your own homemade cream of chicken soup mix. Just keep the powdered soup mix in an airtight container and whenever your recipe calls for Cream of chicken soup, just scoop out some of your homemade soup mix and quickly mix up just the right amount for your recipe. It’s less expensive than buying the canned soups and tastes great!

Cream of Chicken Soup Mix Recipe:

1 cup non-fat dried milk powder
3/4 cup cornstarch
1/4 cup bouillon granules (if using cubes, crush into powder)
4 Tablespoons dried minced onion
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon fresh ground pepper

Combine all ingredients in an airtight container, such as a Mason jar. Keep in your pantry until ready to use.

To use, mix 1/3 cup of the soup mix with 1 1/4 cup water. Cook until thickened.

For extra creamy, use half & half instead of the water and stir in 1 tablespoon butter after you’ve thickened it.

*You can do this in the microwave. Whisk water and mix into a glass mixing bowl or large Pyrex measuring cup. Microwave on high for 2 minutes, whisking every 30 – 45 seconds or until it’s thickened.

Try different flavors by switching the chicken bouillon for beef or other flavors.

Homemade Cream of Chicken Soup Mix

Sharon Springfield

Tags Chicken, mix, soup

Dressings Homemade Mixes

Homemade Ranch Dressing Mix

Post author By Sharon
Post date January 4, 2014
3 Comments on Homemade Ranch Dressing Mix

This recipe for Homemade Ranch Dressing Mix is a great substitute for the Hidden Valley ranch mix that is used in many recipes. It’s really easy to mix up in your mini-chopper and keep in the fridge until ready to use.

1/3 cup dry buttermilk powder
2 Tablespoons dried parsley
1 1/2 teaspoon dried dill weed
2 teaspoons garlic powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt

Pulse in food processor until well combined, or you could mix by hand.

Store in an airtight container in the refrigerator.

**To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

Homemade Ranch Dressing Mix

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Sharon Springfield

Tags homemade, mix, Ranch, Salad Dressings

Sauces

Easy Marinara Sauce

Never buy Spaghetti sauce again! Try my super easy marinara sauce which has only 5 ingredients and tastes just as good as you’d get at an Italian restaurant!

1 (28 oz) can crushed tomatoes
1 heaping tablespoon minced garlic
2 heaping tablespoons pesto sauce (Classico)
2 teaspoons sugar
1 teaspoon fresh ground pepper

Combine all ingredients in a saucepan and simmer for 20 minutes.

*You can add frozen meatballs if you like Spaghetti with Meatballs.

This is my own personal recipe and it’s my easiest dinner to throw together.
I hope you enjoy this super easy Marinara Sauce recipe! Share this with your friends on facebook and Pinterest!

Easy Marinara Sauce

Sharon Springfield

Tags Italian, sauces

Appetizers

Buffalo Chicken Meatballs

Post author By Sharon
Post date December 31, 2013
No Comments on Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Ingredients:

1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauce

Directions:

Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not over mix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.

Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

This recipe was one of the top shared on Pinterest for 2013. Hope you enjoy these Buffalo Chicken Meatballs!

Buffalo Chicken Meatballs

Sharon Springfield

Tags Appetizer, Buffalo Chicken

Desserts

Fudge Brownie Pie

¾ cup flour
1 cup sugar
¼ cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
¼ teaspoon salt
4 oz butter, melted
2 large eggs, beaten
2 teaspoons vanilla
½ cup chopped toasted pecans
2 handfuls of mini marshmallows

For the Frosting:

¼ cup butter, melted
¼ cup cocoa powder
¼ cup evaporated milk
1 cup powdered sugar

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan, set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over the top.

To make the chocolate frosting: mix all the ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Fudge Brownie Pie

Sharon Springfield

Tags chocolate, desserts, pie

Appetizers Dips

Buffalo Chicken Beer Cheese Dip

Post author By Sharon
Post date December 30, 2013
No Comments on Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip

Ingredients

2 tbs olive oil
3 boneless skinless chicken thighs, cut into small pieces
8 oz sour cream
16 oz cream cheese, softened
3/4 cup Parmesan
3/4 cup Mozzarella, plus ½ cup mozzarella for top
1/3 cup Franks Red Hot Sauce
2/3 cup IPA beer
1 tsp garlic powder
2 tbs cornstarch
½ cup blue cheese crumbles

Directions

Preheat oven to 350° F

Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.

In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle with blue cheese and serve warm with chips.

Buffalo Chicken Beer Cheese Dip

Sharon Springfield

Tags Appetizer, Buffalo Chicken, Cheese, Dip

Appetizers

Meatball Bubble Biscuits

This was one of the most Pinned recipes of 2013

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
1 cup marinara sauce, heated

Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Meatball Bubble Biscuits

Sharon Springfield

Tags Appetizer, biscuits, meatball

Appetizers Potatoes Side Dishes

Individual Hash Brown Cups

Post author By Sharon
Post date December 27, 2013
No Comments on Individual Hash Brown Cups

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

Thanks for visiting my cooking blog. Lets connect!

Individual Hash Brown Cups

Sharon Springfield

Tags Appetizer, potatoes