Chocolate Covered Strawberries

I know some already know how to make chocolate covered strawberries, but I made some and shared with a friend, and they requested that I put the "recipe" on here to share with others!

Make sure the strawberries are washed and dried really good before dipping. If they are wet, the chocolate won't stick. Leave the stems on so you have something to hold onto while dipping.

Base:
Ghiradelli Milk Chocolate Chips

Melt the chocolate chips however you like, I used the microwave, but you can melt them over the stove if you like. Microwave one minute, then stir, if needed, put back in for 15 seconds, then stir, repeating until all chips are melted and it looks smooth.

Dip each strawberry until coated almost completely leaving just a little red showing at the top.

Let them dry/cool/harden completely before next step.


2nd coat:
This batch of strawberries had a little extra.

Andes Mint Chips

I melted the mint chips for about 30 seconds in the microwave, then stirring. Like the other chips, make sure all have melted and you have a smooth liquid. This is more runny than the normal chips so you can let it cool a bit before dipping so it sticks a little better.

Dip each (already coated) strawberry in the Mint Mix so that it has a bit of mint chocolate layer.

If you want another layer of say nuts, or sprinkles, etc. - This is the stage where you add that so it sticks to the strawberry!

Let each strawberry cool/harden before adding any design or just eating!

Design:
I melted while chocolate (or Bark Coating in white) and added some fun food coloring. I dipped a spoon or fork, whatever your preference, and flicked it over all the strawberries making a cool design on top.


Some are much more talented than I and can make awesome looking strawberries like this:


However, even if yours do not look like this - they still taste amazing!!

Chicken Lime Tacos

** DISCLAIMER: This recipe is homemade and the measurements are to our liking. You may have slightly different tastes, so these measurements are just estimates to give you a ballpark to start with.

3-4 Chicken Breasts
1 Large Onion
3 cans Black Beans (drain one can)
1 1/2 cup Corn (frozen works)
2-3 cups Salsa (depending on how "saucy" you want it
3/4 cup Lime Juice
1/3 cup Vinegar
1/4 cup Brown Sugar
1/4 teaspoon Chili Powder (to lessen the spice, use just a little less)
Salt and Pepper to taste

Grill chicken in skillet or pan. Shred or slice into smaller pieces. Saute onion until clear. Pour beans into skillet, reserving one can juice until you see how "saucy" you want it to be. Pour in the remaining ingredients and let simmer. You may alter this recipe to fit your taste buds or your family size. We like to cook rice and eat it as a salad/burrito, or you can make actual tacos.

** Makes A LOT of food!! If you don't do well with leftovers, you can cut it in at least half and still have a good sized meal.

Chicken Primavera

I found this yummy recipes from Kraft foods. I made it last night and Jonny gave it a two thumbs up.



Prep Time: 10 Minutes Cook Time: 30 Minutes Servings: 6, 1-1/3c. servings

What You'll Need


3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT Grated Parmesan Cheese


COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Shredded BBQ Chicken (Crockpot)

6 Frozen chicken breasts (4 large breasts, 6 small filets)
1 large bottle BBQ Sauce (Famous Dave's Rich and Sassy 29 oz)
1/3 cup Brown Sugar
2 1/2 Tbsp Worcestershire Sauce
1/2 cup Italian Salad Dressing
2 tsp Garlic (optional)
Dash Onion powder, or you can use about 1/4 cup dried onions


Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce, and if using, also add garlic and onion. Pour over chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred chicken with forks either halfway through or when done. Serve on hamburger buns or just eat alone.

*** This makes quite a bit, so its good for leftovers or a bigger group. If you only need it for a few people, cut recipe in half.

Mystery Rolls

These rolls are super quick and super delicious. You can use different cheese if you don't like blue cheese. I also make a version with Parmesan cheese and a little bit of garlic salt.

Mystery Rolls

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

Creamy Mashed Potatoes

5 pounds of Russet Potatoes
1 1/2 sticks of butter
1 8 oz. package of cream cheese
1/2 to 3/4 cups of half and half
Salt and Pepper to taste

Peel and cut potatoes into fourths. Bring a large pot of water to a simmer and add the potatoes. Simmer the potatoes for 30-35 minutes. Simmer them until the are fork tender but not falling apart.

Drain the potatoes into a large colander. When they have finished draining. Add them back into the pot and put it back on the stove over low heat. Mash the potatoes over low, this will allow all of the steam to escape, making your mashed potatoes smooth and not grainy.

Turn off the heat and add all of the ingredients and mash until your preferred consistency.

I usually modify this recipes because it makes a lot. If I am cooking for two I use only a few potatoes, and just cut back the ingredients and usually don't measure. Just add to your taste!

Pasta Chicken Salad

Pasta Chicken Salad

6 chicken breasts, cooked & cubed
12 oz. pkg. curly pasta
1 bag seedless red grapes
20 oz. can pineapple tidbits, optional
2-3 stalks celery, chopped
1 bunch green onions, sliced
3/4 c. slivered almonds

dressing:
1 pint sour cream
1 pint mayonnaise
2 T. sugar
1 t. salt


Cook and drain pasta. Toss with chicken, grapes, pineapple, celery, and onions. Mix together dressing ingredients and toss with salad. Refrigerate several hours and add almonds just before serving.

* I made this for a Bridal Shower at my work and everyone loved it!

Toffee Dip with Apples

Toffee Dip with Apples

3/4 c. packed brown sugar
1/2 c. powdered sugar
1 t. vanilla
8 oz. cream cheese, softened
3/4 c. toffee bits
1 c. pineapple juice
6 Red Delicious apples
6 Granny Smith apples,
cut into wedges

Combine sugars, cream cheese, and vanilla in a bowl. Beat at medium speed until smooth. Stir in toffee bits; mix well. Cover and chill.

Combine juice and apples in a bowl; toss well. Drain apples. Place in an airtight container and chill. Serve dip with apples.

Cafe Rio Recipes!

Café Rio Chicken
5 lbs chicken breasts
1 small bottle Kraft Italian dressing
1 T. Chili powder
1 T. Cumin
3 cloves garlic-minced
Cook all together in crock pot on high for 4 hours. Shred meat. Cook 1 more hour.

Sweet Pork
3-4 lb roast (pork shoulder or loin - don’t trim the fat. Salt and pepper and brown each side in a pan.)
Fill crock pot ½ way with water. Add roast.
Cook on high 5 hours. Drain water - cut into 4 large pieces.
Add:
16 oz salsa
1 can coke
2 c. sugar
cook 3 more hours on high - shred.


Café Rio Dressing
1 buttermilk ranch packet (make as per recipe)
2 tomatillos
½ bunch cliantro
1 clove garlic
1 lime, juiced
1 jalepeno
Use food processor or blender to blend well.
Refrigerate

Black Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn, drained.
2/3 c. tomato juice
1 1/2 tsp. salt
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through.

Café Rio Rice
Blend the following in food processor or blender
½ bunch cilantro
1 can green chilies
½ onion
Add the following:
4 cloves garlic minced
4 tsp chicken bullion
3/4 tsp. Salt
1 T. Butter
Juice from one lime

Bring to boil the amount of water. Rice directions call for when using 3 c. uncooked rice. When water boils add all the ingredients and rice. Stir to combine - simmer covered for 30 minutes. If you use bullion cubes stir until they dissolve before you cover and simmer.

When I make these recipes I usually just go to Cafe Rio and buy the tortillas rather than make my own or use store bought!

Sweet and Sour Chicken

Here is a recipe for homemade sweet and sour! Just a heads up, Michael and I like (love) leftovers, so... with that said, you may just want to half this recipe or make some changes of your own! Enjoy!

3-4 chicken breasts
2 green bell peppers
1 small/medium onion
1-2 tbsp soy sauce
1 tsp garlic, minced (or to taste)
1 can (20 oz) Pineapple tidbits, or chunks

Pineapple juice (from can)
1 cup vinegar
1 cup brown sugar
3/4 cup Ketchup
2 1/2 tsp soy sauce
1/4 tsp Ginger

2 tbsp Cornstarch w/ water to make paste

Thaw chicken if needed. Heat skillet to broil chicken. Pour the soy sauce in the skillet and put chicken in to cook, takes about 10 minutes to fully cook through. Chop up chicken to bite size pieces. Chop green pepper and onion, throw in with chicken and let cook through. Once onions are close to clear and peppers are a little softened, throw pineapple bits in (without juice) to grill a bit. Combine the rest of the ingredients in separate bowl, whisk and pour into chicken mixture. Make cornstarch paste and pour with the rest. Let it boil a bit to let thicken the sauce and heat the sauce through. Serve with rice or by itself

If you like it more saucy, use less cornstarch, if you like it really thick, add more!

Let me know if you try this and how you like it!

Banana Bread (The best ever!!!)

Banana Bread
1/2 C shortening
1 tsp vanilla
1/2 C milk (soured w/ 1 tsp vinegar)
2C flour
1 tsp soda
1 1/3 C sugar
2 eggs
1 C mashed bananas
1 tsp baking powder
3/4 tsp salt

Cream shortening & sugar, add vanilla, eggs, milk, bananas & dry ingredients. Spray pans with Pam. Makes 2 loaves (larger loaf pans). Bake @ 350 for 45-60 minutes.


If you feel like being ambitious... you can add caramelized apples!

Apples
2 Tbsp Butter
3 Tbsp firmly packed brown sugar
2 Apples (medium to large), peeled, cored, and cut into 1/2 inch pieces (Granny Smith are the best one for cooking)
1/2 tsp Cinnamon
1/2 tsp Vanilla

Cut apples. Melt butter in a saute pan. Add apples, stir until covered. Let simmer for about 2 minutes. Add rest of ingredients. Let simmer, stirring often to let spices absorb. This takes about 7-9 minutes. Cook until apples are tender, but not soft. Add to banana bread mixture. This may make the mixture a little more runny, so you may need to add a bit more flour.

ENJOY!