Recipe From: The Pioneer Woman (FoodNetwork.com) - Blueberry Lemonade

Ingredients

Blueberry Syrup:

4 cups fresh blueberries

1/2 cup sugar

1 lemon, juiced

Lemonade:

6 cups sugar

24 lemons, juiced

Directions

For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.

Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).

For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.

Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

Recipe From: The Pioneer Woman (FoodNetwork.com) - Sausage Gravy

Ingredients

1 pound breakfast sausage, hot or mild

1/3 cup all-purpose flour

3 to 4 cups whole milk, more to taste

1/2 teaspoon seasoned salt

2 teaspoons freshly ground black pepper, more to taste

Biscuits, warmed, for serving

Directions

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

Recipe From: The Pioneer Woman (FoodNetwork.com) - Fruit Salad with Orange Vanilla Syrup

Fruit Salad with Orange Vanilla Syrup

Ingredients

Orange-Vanilla Syrup:

1 cup sugar

Zest and juice of 1 orange

1 vanilla bean

Fruit:

4 pints strawberries, hulled and halved

2 pints blueberries

2 cups green grapes, halved

2 cups red grapes, halved

Fresh mint leaves

Directions

Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.

Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

Recipe From: The Pioneer Woman (FoodNetwork.com) - Mexican Punch

Mexican Punch

Ingredients

1/2 cup simple syrup

1/4 cup grenadine

Juice of 2 oranges

1 small container frozen limeade

Two 2-liter bottles lemon-lime soda, such as 7-Up

4 limes, cut into slices

Directions

Combine the simple syrup, grenadine, orange juice and frozen limeade in a large container. Add the lemon-lime soda, fill the container with ice and top with lime slices.

Recipe From: The Pioneer Woman (FoodNetwork.com) - Dessert Panini

Dessert Panini

Ingredients

2 tablespoons sliced almonds

2 slices sourdough bread

2 tablespoons chocolate-hazelnut spread

1 tablespoon marshmallow creme

4 strawberries, sliced

2 tablespoons salted butter, softened

1 teaspoon powdered sugar

Directions

Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes.

Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together.

Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Sprinkle with powdered sugar, cut in half and serve!

Recipe From: The Pioneer Woman (FoodNetwork.com) - Peanut Butter and Banana Panini

Peanut Butter and Banana Panini

Ingredients

2 slices wheat bread

1 tablespoon peanut butter

1 banana, sliced

2 tablespoons salted butter, softened

1 teaspoon powdered sugar

Directions

Lay out the bread slices and spread them both with peanut butter. Lay the banana slices on one piece of bread. Press the 2 slices together.

Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until it's toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Sprinkle with powdered sugar, cut in half and serve!

Coconut Rum Balls

Ive decided to release my coconut rum ball recipe. Im tiring of always making them. Lol

1/4 cup Bacardi 151 rum

2/3 cup coconut rum (malibu, coconut jack, etc.)

10-12 oz finely crushed cookies (coconut bars or vanilla wafers, I prefer coconut bars)

1 1/3 cup flaked coconut

1 10 oz can condensed milk

Garnish: 1 cup flaked coconut, 1 cup slivered almonds/walnuts chopped, 1/2 cup confectioners sugar, melted chocolate

Mix crushed cookies, coconut, and condensed milk. Slowly stir in both rums until moist. Refridgerate for at least 4 hours or freeze for 2 hours. Roll into quarter sized balls and then roll in desired topping. If using melted chocolate add two hours to fridge and 1 hour to freezer time. Keep cold until ready to serve or they will soften.

Enjoy!

Buffalo Chicken Dip

Yeah, I know it sounds weird. But a friend of mine brought it to a party, and it was delicious! I had to figure out how to make it, and how to make it my own. So here is what I came up with.

1lb grilled/baked chicken breast, cut into small chunks (the lazy people can buy precooked chicken, but to me it has a different texture)
1 cup of Blue Cheese, crumbled (pick your favorite brand)
3 tbsp Wishbone Creamy Caesar dressing (its my favorite dressing, but it tastes great in this dish)
4 tbsp of your favorite buffalo wing sauce (I use the Hooters or Red Hot brand they sell at Jewel)
1/4 cup shredded Italian cheese mix (or a blend of mozarella and parm if you dont have premixed)
4 oz (1/2 bar) softened cream cheese

Preheat oven to 425 degrees. In a mixing bowl with a hand mixer, blend softened cream cheese, blue cheese, Caesar dressing, wing sauce and cheese blend. Use a spatula to fold in the chunks of chicken. Spread into a glass baking dish and bake for 20-25 minutes, or until bubbly.

Its best served warm with crusty bread, crackers, sliced bell peppers, tortilla chips or veggies. Enjoy ya'll!

Simple Chicken Chili

Anybody that knows me knows that I love chili. So much so I sometimes make it in the summer. Lbs. Here's an easy recipe that can be made even easier by using the alternative method.

Method 1 (Cook time 30-45 mins):

1lb boneless, skinless chicken breasts
1 can red kidney beans, drained
1 can diced tomatoes
1 tsp chili powder
1 tsp white pepper
1 tsp oregano
1/2 cup minced onion (can be done in food processor)
1/2 tsp cayenne pepper
1/2 cup water
2 tbsp of cooking oil (I prefer EVOO, but any oil for cooking chicken breasts will do)

Heat saute pan and add cooking oil. Cut uncooked chicken breast into strips. Once oil is hot, add chicken strips, turning after 3-4 minutes til done. While chicken is cooking, combine all ingredients into a saucepan over medium high heat. Once the chicken is cooked, add to mixture and bring to a boil. Stir and lower heat to medium. Cover the pan and cook about 10 more minutes, stirring occasionally. Uncover and let cook 4 more minutes.

Method 2 (Cook time 15 mins):

1 package of precooked, seasoned chicken breast strips (preferably with a southwest or grilled flavor)

1 can red kidney beans, drained (sorry, gotta have the beans! LOL)

1 can diced tomatoes (get the ones flavored with onion, or mixed with olive oil)

1 pkg chili seasoning

1/2 tsp cayenne pepper (I like the spice so I add it either way)

1/2 cup water

Mix all ingredients and bring to a boil over medium high heat. Stir and reduce heat to medium. Cover pot, stirring occasionally for 10 minutes. Uncover and let cook about 4 more minutes.

BOTH TASTE GREAT WITH CORNBREAD!

Oven Chicken Quesadillas

1/2 lb chicken breast, grilled and diced.
4 large (8 or 9 inch) flour/whole grain tortillas
1 small can chopped green chillies
1 8oz packaged of mexican blend cheese (I like Sargento and Kraft)

Preheat oven to 350 degrees.

Place 2 tortillas on a cookie sheet in 1 layer and toast for 5 minutes.

Spread the tortillas evenly with chillies, chicken and cheese and top with another tortilla.

Bake 10 minutes or until heated through and tortillas is toasted. Cut into wedges and serve with salsa, pico de gallo, guacamole, and/or sour cream.

Italian Chicken Wraps

1/2 lb grilled chicken breasts, cut into strips
2 tablespoons mayonnaise / Miracle Whip
2 tablespoons of pesto
1/4 cup of Italian salad dressing.
4 large (8 or 9 inch) flour tortillas
2 cups romaine lettuce, torn/chopped
1 tomato, chopped
1/2 cup shredded mozzarella cheese

Toss chicken breast strips in Italian dressing.

In a bowl, stir together pesto and mayonnaise and spread on tortillas.

Layer lettuce, chicken, cheese and tomato down the center of each tortilla.

Roll tortillas, folding bottom edge up to seal wrap.

Chicken Pita Pizzas

1/2 lb of grilled chicken breast
4-6 in pitas
1 cup pizza sauce / spaghetti sauce
1 1/2 cup shredded mozarella cheese

Arrange pitas on a cookie sheet.

Spread each with 1/4 cup of pizza sauce (more or less to taste)

Place under preheated broiler 3 inches from heat for about 2 minutes, or until hot and cheese is melted and golden.

Enjoy! Of course you can substitute other toppings.

Tommie's Easy Peach Cobbler

This peach cobbler recipe is for my boy Tommie. He needs a quick, easy recipe for a beginning cook. So, here it is. Ignore the notes, those are for him. LOL

Preheat oven to 375 degrees.

Pie crust:

Since you're not baking a crust from scratch you can either: A)buy 2 refrigerated pie crusts (should be 2/pack) and use them, OR B)Use pillsbury biscuit dough in the can.

Pre-bake bottom pie crust (if using) for 10 minutes. If not using bottom crust, move on to filling.

Sidenote: Some people dont use a bottom crust on their cobbler. But the crust is my favorite part, so I like having top and bottom crust.

Filling:
Peaches, duh (fresh are best when ripe, but frozen/canned work as well) - 1 large can for a smaller batch of cobbler. Or 1 small package of frozen peaches.
1/4 cup white sugar (1/3 if you like your cobbler super sweet)
1/4 cup brown sugar (1/3 for super sweet cobbler)
1/8 tsp nutmeg (or a small pinch if you dont have a measuring spoon)
1/4 tsp cinnamon (a larger pinch)
1/4 cup water
1 tsp lemon juice
2 tsp cornstarch (to thicken filling)
1 tsp vanilla flavoring (optional, but I like a little vanilla flavoring in my cobbler)

Mix ingredients in a saucepan and simmer until sugar melts down. If using canned peaches, be sure not to overcook peaches or they will become mushy. Pour this mixture into pie crust.

Either slice the top crust into strips and create a  lattice (criss-cross) pattern over the mixture, or if using biscuits, arrange biscuits over the peach mixture, stretching to cover well if needed. Drizzle with crust sprinkle.

Crust sprinkle:
Melt 2 tbsp butter. Mix w/3 tbsp white sugar and 1 tsp cinnamon.

Bake in oven for 35 minutes or until golden brown.

Note: If baking cobbler in the pie tin, check pie after 25-30 minutes to avoid overcooking. If cooking in glass pan, check between 30-35 minutes.

Voila! Easy cobbler. Thank me later Tommie. :)

Simple Summer Pasta Salad

I know Ive been slacking majorly on the recipes, but I have had a lot going on. I told my friend Trece that I would put this recipe on the blog, and better late than never right? LOL.


1 box of rotini (I use either whole wheat or tri-color, but plain is fine)
1 tbsp salt
1 1/2 cup House Italian Salad dressing (Kraft and Wishbone are the best, but if you need to use an off brand regular Italian, add 2 tbsp of Parmesan cheese from the can to the dressing)
1/2 cup of Cucumber ranch salad dressing (Again, Kraft is the best, but there are other brands)
1 large red onion, chopped finely (or run through a food processor)
1 large cucumber diced
15 cherry tomatoes, cut in half
3 tbsp of lemon pepper seasoning
1 tbsp of Mrs. Dash Garlic and Herb seasoning (or a few sprinkles of: oregano and garlic powder)
sea salt to taste (I dont salt it with this when I make it for other people)


Boil the water with 1 tbsp salt. Cook rotini according to package directions. Drain rotini.


In a large bowl, mix rotini with diced vegetables and stir well. Add Italian dressing and seasonings (lemon pepper, sea salt and Mrs Dash) and stir well. Finally add cucumber ranch dressing and toss lightly. Refrigerate to increase flavor until well chilled. 


*Can also add diced boneless chicken breast, chopped romaine lettuce and croutons for an even tastier variation.