Tuesday, May 9, 2017

Egg Roll in a Bowl

This was AWESOME - I can't believe it's clean!!  The first thing Ross said without knowing what it was "this would taste even better wrapped up in like an egg roll or something"  hahaha  So yummy!

Serves 4

Ingredients:
§  1 pound ground sausage (you could also sub with ground turkey, ground beef etc.)
§  1/2 white onion, sliced
§  4 cloves garlic, minced
§  1 tablespoon Ginger, minced
§  1 tablespoon Soy Sauce
§  1 small head cabbage, shredded or spiralized
§  1 cup shredded carrots
§  8 oz. mushrooms, sliced
§  1 tablespoon sesame oil
§  1/4 cup chopped green onion
Cook ground sausage with sliced white onion in a large skillet over medium heat, making sure meat is crumbled and cooked through. Do not drain.
Stir in garlic, ginger, and soy sauce.
Add cabbage, carrots, mushrooms, and stir for a few minutes until softened.
Remove from heat, stir in sesame oil, and top with green onions.
Note: I used my Spiralizer Vegetable Slicer to slice the cabbage, which made it easy. You could also shred using a cheese grater or knife to thinly chop if desired.  To make the recipe even faster, you could also substitute with prepackaged coleslaw mix.

Saturday, April 15, 2017

Easter Dirt Cake

I don't even like sweets, and I thought this was AMAZING!!!  SOOOO yummy and people were literally licking their forks...spoons...and the pan :)
 

Ingredients
  • 1 package Oreos
  • 1 8 oz. PHILADELPHIA Cream Cheese (softened)
  • ½ cup Margarine or butter (softened)
  • 1 cup powdered sugar
  • 1 large container cool whip (16 ounces)
  • 2 boxes INSTANT white chocolate or vanilla pudding
  • 3 cups milk
  • 1 tsp. vanilla
  • Easter Candy (including bunnies and edible grass)
Instructions
  1. Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside.
  2. Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
  3. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
  4. Pour over crumb mixture.
  5. Sprinkle with the reserve crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve.

"Carrot" cheese ball

Oh so festive and cute!!

Ingredients:
Spicy Cheese Ball recipe
Crackers
Parsley

Bunny Napkin

 Yup - I'm a bunny napkin :)

Supplies:
Napkin
String
Scissors

Instructions:
How to Fold a Bunny Napkin Tutorial


Fruit Bunny

 How cute is this fruit bunny?!



Coca-Cola Glazed Ham with Brown Sugar and Dijon

 This was UBER yummy and so easy to make :)  Perfect for Easter dinner!!!

Ingredients:
1 10-12 pound bone-in, cured ham*
1 extra large (or “turkey size”) oven bag (holds 8-25 lbs)
1/2 cup brown sugar
1/3 cup dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola

Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.  Don't fret over getting this perfect - mine certainly wasn't!

Place the ham (on its side – not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.

Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.

Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).
“Puff up” the bag a little by gathering air or blowing into the bag so that the bag isn’t touching the ham. Making sure to keep a “loose fit” around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).

Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.

Remove ham from oven and rest, inside the bag, for 30 minutes before serving.

*Do not use a spiral sliced ham with this recipe.

Tuesday, February 28, 2017

Butternut squash mac n cheese


ingredients 
1lb whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)

Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing