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Friday, January 23, 2015

Happy Pie Day!

Caramel Apple Snickers Pie
No time to bake?
No problem!
Make a statement with this easy, easy, recipe for your Thanksgiving dessert.  When I saw the photo that Love with Recipe posted, I took a moment, stared at the photo, checked out the directions and I was hooked!  I went to the grocery store and here it is!

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Caramel Apple Snickers Pie

1 Ready made Pie Crust
3 Green Apples 2(chopped and soaked in lemon juice)
3/4 cup Caramel topping
20 mini Snickers® chopped
1/3 cup Condensed Milk
One tub of Cool Whip
2 oz Cream Cheese completely softened

Spread chopped snickers as bottom layer on pie crust
Spread chopped apple over snickers as second layer
Spread 1/2 cup caramel over the two layers
Combine Cool Whip, Cream Cheese and Condensed Milk in a bowl
Spread over pie as the final layer (topping)
Drizzle remaining Caramel

Sprinkle Diced Apples and chopped snickers
Refrigerate 1 hour before serving

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Slice last apple
Serve your slice of pie with a slice of apple!

Wednesday, January 21, 2015

Bow Tie Pasta and More...

Back by popular demand!

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Chicken with Pasta and more...


2- 3 cups bow tie pasta
2 cups broccoli florets
2 cups mushrooms, sliced
4 chicken breasts cubed
1 1/2 cup chicken stock
1/2 cup half n half
2 tbsp butter
2 tbsp flour
1 tsp garlic powder
1 tsp onion powder
2 tbsp red pepper flakes (less for not so spicy)
1/2 cup shredded cheddar cheese
4 oz Velveeta
salt and pepper to taste 


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Precook Chicken, Broccoli, Mushrooms and Pasta

Using the same skillet you precooked your chicken, melt butter
Add chicken broth and flour until completely combined
Add half n half
Bring to a boil 
Cook for another minute
Add Velveeta and all other spices
Add broccoli when Velveeta is melted
Add mushrooms
Add pasta, stirring until all is mixed well 
Remove from heat
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Tuesday, January 13, 2015

Mexican Cornbread

This is not your ordinary cornbread...Not that cornbread is ordinary.  I make my cornbread in an iron skillet in the oven.  This was my first attempt, and successful I may add, baking in a pan in the oven with the Mexican flare.  I promise you won't be disappointed!
Mexican Cornbread


7 oz Butter room temperature
1 cup Sugar
7 Egg Yolks
7 Egg Whites
1 1/2 Cup Flour
1 tbs plus 1/2 tsp Baking Powder
2 1/2 cup sweet corn (drained)
1 tsp Salt


Puree the corn in a food processor or blender and set aside for later.
In a mixer, cream the butter and sugar until creamy, then add egg yolks.
Add flour on low speed and then add baking powder until it's all mixed well
Add corn and blend until it is mixed in well also.
In another bowl whip egg whites and salt until firm peak stage.
Fold into the corn mixture.
Pour 1/2 thick of the mixture into a greased baking sheet pan or two 9x13 pans.
Bake until toothpick pulls out clean around 30 minutes.

Can be used as a base for grilled shrimp, pan seared scallops and along side any meal your wish!