tag:blogger.com,1999:blog-71013659810195100532024-03-13T08:26:26.103-07:00The McPhee Boys Food and TravelsStacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-7101365981019510053.post-91371895427901233662022-11-05T09:31:00.002-07:002022-11-05T14:18:35.594-07:00Baked Apple Dumplings<p><br /></p><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti9DXpXWyRSmEihMuO3PadIhOVS4G8jAHGYVsILKvVGKYuHCMCTShrcY_qT8A7dvNLf4nhQvVydwIEtMdYafCIGW4GRTbsNA1RtJ5qiSnU7uXaR2klIY9a1WQs31NrcZl_hBa9GZGe_0-ylaZ4W0FX4lTr8HwxLe0-3VAyL7lqgDQZkZTfR6emnWI/s3780/58E24D63-6A2C-479C-BE07-4781D240BD09.jpeg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3780" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti9DXpXWyRSmEihMuO3PadIhOVS4G8jAHGYVsILKvVGKYuHCMCTShrcY_qT8A7dvNLf4nhQvVydwIEtMdYafCIGW4GRTbsNA1RtJ5qiSnU7uXaR2klIY9a1WQs31NrcZl_hBa9GZGe_0-ylaZ4W0FX4lTr8HwxLe0-3VAyL7lqgDQZkZTfR6emnWI/s320/58E24D63-6A2C-479C-BE07-4781D240BD09.jpeg" width="256" /></a></p></div><p><b><u><br /> Ingredients</u></b></p><p><b><u><br /></u></b></p><p>2 cans crescent rolls</p><p>2 Granny Smith apples</p><p>2 sticks unsalted butter</p><p>1 cup brown sugar</p><p>1 teaspoon vanilla</p><p>1 teaspoon cinnamon</p><p>1 dash nutmeg</p><p>1 cup Sprite</p><p><br /></p><p><b><u>Instructions</u></b></p><p><b><u><br /></u></b></p><p>Preheat oven to 350 degrees. Grease 13x9 baking dish.</p><p><br /></p><p>Peel and core apples, then cut into 8 slices each. Roll each slice into a crescent roll and place in baking dish.</p><p><br /></p><p>Melt butter in medium bowl. Mix in sugar, vanilla, cinnamon, and nutmeg. Pour mixture over dumplings, ensuring to coat all dumplings. Pour Sprite along edges over pan being careful not to pour over dumplings.</p><p><br /></p><p>Bake for 35-45 minutes until golden brown.</p>Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-4674666729711891122021-08-21T16:19:00.001-07:002021-08-21T16:19:13.094-07:00Orange Cranberry Scones<p><b> Ingredients</b></p><p>2 cups AP Flour</p><p>3 Tablespoons sugar</p><p>1/2 Teaspoon salt</p><p>1 Tablespoon baking powder</p><p>5 Tablespoons unsalted butter</p><p>Zest from one orange</p><p>1/2 cup dried cranberries</p><p>1 cup heavy cream</p><p>2 Tablespoons orange juice</p><p>6 Tablespoons powdered sugar</p><p><br /></p><p><b>Directions</b></p><p>1. Heat oven to 450.</p><p>2. In a large bowl, combine flour, sugar, salt, and baking powder.</p><p>3. Using a pastry blender, cut butter into the flour mixture until it is coarsely crumbled. Add orange zest and cranberries. Stir in the heavy cream until a dough forms.</p><p>4. Turn dough onto a floured surface and lightly knead until everything holds together. Form into a nine inch disk. Cut into eight wedges.</p><p>5. Place scones on parchment lined baking sheet. Bake for 15 minutes until golden on top. Place on cooling rack.</p><p>6. While scones are cooling, whisk orange juice and powdered sugar. Drizzle over top of scones.</p>Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-6438504985814845182021-01-30T14:14:00.000-08:002021-01-30T14:14:20.087-08:00Meatballs Take 2<p><b><u> Ingredients</u></b></p><p>1 pound ground beef</p><p>1 pound ground pork</p><p>1/3 cup seasoned bread crumbs</p><p>2 large eggs</p><p>2 garlic cloves, pressed</p><p>1/3 cup pecorino romano cheese, grated</p><p>salt and pepper to taste</p><p><br /></p><p><b><u>Directions</u></b></p><p>1. Preheat oven broiler.</p><p>2. In large mixing bowl, combine beef and pork.</p><p>3. Add remaining ingredients. mix until just combined.</p><p>4. Form into 1 inch balls. Place on foil lined baking sheet. </p><p>5. Broil 5 minutes, turn and broil for additional 4 minutes.</p>Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-71140823954414815622016-11-19T16:57:00.002-08:002016-11-19T16:57:51.486-08:00Butternut Squash Croquettes1 medium sized butternut squash<br />⅓ cup flour<br />1 clove pressed garlic<br />½ tablespoon olive oil<br />½ teaspoon cumin<br />½ teaspoon smoked paprika<br />dash of cayenne<br />splash of maple syrup<br />¼ cup chopped scallions<br />
¼ cup chopped cilantro <br />¼ cup crumbled feta cheese<br />
salt & pepper to taste<br />1 cup panko bread crumbs, for rolling<br /><br />
<div class="ERSInstructionsHeader ERSHeading">
1. Roast Squash until soft, about 40 minutes in 440 degrees. </div>
2. Remove flesh and mash. Combine mash with flour, olive oil, garlic, cumin, paprika, cayenne, syrup, salt and pepper.<br />
3. Fold in scallions, cilantro and feta.<br />
4. Place panko in a large ziplock bag. Roll squash mixture into balls.<br />
5. Place in bag one at a time and shake to coat in panko.<br />
6. Bake for 20 minutes at 350 degrees.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-7576152901316388102016-07-10T12:29:00.001-07:002016-07-10T12:29:21.513-07:00Zucchini Bread1/2 cup vegetable oil<br />
1.5 cups AP flour<br />
1 tsp baking powder<br />
1 tsp ground cinnamon<br />
1/2 tsp ground ginger<br />
1/2 teaspoon kosher salt<br />
1/4 tsp baking soda<br />
1/4 tsp ground nutmeg<br />
dash of ground cloves<br />
1/2 cup light brown sugar<br />
1/4 cup sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
1 medium zucchini coarsely grated<br />
<br />
1. Preheat oven to 350 degrees. Grease bread pan.<br />
2. In medium bowl combine flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and cloves.<br />
3. In large bowl (I use my stand mixer) combine oil, both sugars, eggs and vanilla. Mix in Zucchini. Add flour mixture and mix until just combined.<br />
4. Pour batter into bread pan. Bake 50-60 minutes.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-23519801396587228102016-05-29T10:57:00.004-07:002016-05-29T10:59:24.262-07:00Butterscotch Bananas1/2 cup pecans<br />
1 stick unsalted butter<br />
1 cup brown sugar<br />
1/4 teaspoon cinnamon<br />
6 bananas, peeled and sliced<br />
1/4 cup dark rum<br />
<br />
1. Preheat oven to 375 degrees.<br />
2. Lightly toast pecans, about 5 minutes, coarsely chop.<br />
3. In large skillet, melt butter. Add sugar and cinnamon stirring occasionally until fully incorporated, about 5 minutes.<br />
4. Gently stir in the bananas.<br />
5. Remove from heat. Add rum and flambe.<br />
6. Stir in pecans.<br />
<br />
Serve over vanilla bean ice cream or waffles.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-30048950396055272772016-05-29T10:35:00.000-07:002016-05-29T10:35:16.136-07:00Cranberry Orange Bread1.5 cups butter, softened<br />
1.5 cups sugar<br />
4 eggs<br />
1 cup orange juice<br />
1 cup sour cream<br />
1.5 tablespoons orange zest<br />
2.5 teaspoons vanilla extract<br />
4 cups flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1.5 cups dried cranberries<br />
<br />
1. Preheat oven to 330 degrees. Spray cooking spray in two bread pans.<br />
2. Cream butter and sugar together. Add eggs one at a time. Add orange juice, sour cream, orange zest, vanilla and cranberries <br />
3. In a separate bowl combine flour, baking powder and salt. Add flour mixture to butter mixture until just combined (do not over mix).<br />
4. Pour into bread pans.<br />
5. Cook for 75 minutes.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-89992165229520932182016-04-15T15:23:00.001-07:002016-04-15T15:23:24.279-07:00Avocado Salad Dressing1 large avocado<br />
2 tablespoons lemon juice<br />
1/3 cup mayonnaise<br />
1 teaspoon tapatio<br />
1/4 cup olive oil<br />
2 garlic cloves, pressed<br />
salt and pepper to taste<br />
<br />
1. Combine all ingredients in food processor. Mix until well combined.<br />
2. Store in refrigerator for up to one week.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-59931261007199393702016-04-15T15:12:00.000-07:002016-04-15T15:12:14.584-07:00Wonton Apple Pies12 wonton wrappers<br />
Apple pie filling<br />
1 Tablespoon vanilla extract<br />
1/4 cup caramel sauce<br />
<br />
1. Spray muffin tin with non stick spray (I use coconut pam)<br />
2. Mix pie filling, vanilla, and caramel.<br />
3. place wonton wrapper in each muffin tin. Spread apple pie filling into each wonton wrapper.<br />
4. Bake 350 degrees for 10-15 minutes.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-89303581611954150642015-12-08T10:02:00.003-08:002015-12-08T10:02:35.955-08:00Pineapple Ginger Smoothie1 15 oz can pineapple chunks with juice<br />
1 banana<br />
1 6 oz container vanilla greek yogurt<br />
1 tsp ginger<br />
1/2 cup ice<br />
<br />
1. Combine all ingredients in blender, blend until smooth.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-70209922469516463902015-09-20T18:40:00.000-07:002015-09-20T18:40:58.621-07:00Onion Cheesy Bread1 un-sliced loaf of bread<br />
1/2 stick of butter<br />
1/4 cup olive oil<br />
1/2 teaspoon garlic salt<br />
1/2 teaspoon black pepper<br />
6 oz monterey jack cheese<br />
<br />
1. In small bowl, melt butter with garlic salt, black pepper and olive oil.<br />
2. Make deep cuts into top of bread loaf, but don't cut all the way through. Make cuts 1 inch apart in both directions.<br />
3. Thinly slice cheese and place slices in cuts of bread loaf. Pour butter mixture over bread spreading evenly.<br />
4. Bake in oven 350 degrees for about 30 minutes until cheese is thoroughly melted. Serve immediately.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-84459548739045491472015-09-13T16:50:00.000-07:002015-09-13T16:50:16.319-07:00Apple Pie Roll Ups1 package crescent rolls<br />
2 apples<br />
2/3 cup melted butter<br />
1/4 cup granulated sugar<br />
1/4 cup ground cinnamon<br />
<br />
1. Preheat oven to 375 degrees<br />
2. Peel and slice apples into 8 slices each<br />
3. Combine sugar and cinnamon in small bowl<br />
4. cut each crescent in roll in half. Brush with melted butter, sprinkle sugar mixture over butter. Place apple slice at wide end and roll up. Once all are rolled, brush again with butter and sprinkle with a bit more sugar mix.<br />
5. Bake on parchment paper for 15 minutes.<br />
<br />
**Please note if there is excess butter on the paper your kitchen may get very smokey.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-40645826321170354512015-09-13T06:43:00.000-07:002015-09-13T06:43:08.784-07:00Russian Tea CakesThese are Kevin's favorite cookies. I'm constantly looking for new recipes for them. This is a pretty good one, that I have modified to his liking.<br />
<br />
1 cup pecans<br />
1 cup unsalted butter - room temperature<br />
1 cup powdered sugar<br />
1 teaspoon vanilla extract<br />
pinch of salt<br />
2 cups ap flour<br />
Extra powdered sugar for coating/dusting ~ 1 cup<br />
<br />
1. On baking sheet or stone, toast pecans for 8 minutes at 350 degrees. Let cool and finely chop.<br />
2. Cream butter and sugar until fluffy. Mix in vanilla and salt. Gradually mix in flour, making sure to scrape the sides of the bowl, until just incorporated. fold in pecans and whip for ~ 20 seconds.<br />
3. Roll spoon size balls by hand and set on a parchment-lined baking sheet. Refrigerate at least 30 minutes.<br />
4. Space balls about 1.5 inches apart on parchment lined baking sheets(may need multiple baking sheets). Bake at 350 degrees for 20 minutes. Let cool ~ 10 minutes on baking sheet.<br />
5. Place extra powdered sugar in large bowl. Toss warm cookies in sugar to coat. Before serving, dust top with fresh powdered sugar.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-55651515811309612302015-07-20T21:07:00.002-07:002015-07-20T21:07:35.299-07:00Honey Cinnamon Sweet Potatoes4 medium sweet potatoes<br />
3 tablespoons honey<br />
2 tablespoons olive oil<br />
2 teaspoons cinnamon<br />
salt and pepper to taste<br />
<br />
1. Peel and dice sweet potatoes<br />
2. In large bowl, whisk honey, olive oil, cinnamon, salt and pepper.<br />
3. Add sweet potatoes, toss to coat.<br />
4. Bake in single layer on baking sheet for 30 minutes at 375.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-57302016657174689922015-07-20T20:58:00.000-07:002015-07-20T20:58:50.592-07:00Mushroom Zucchini Chicken1.5 lbs chicken, diced<br />
4 tablespoons cornstarch<br />
4 tablespoons olive oil<br />
1 cup mushrooms, stemmed and quartered<br />
2 medium zucchini, quartered and sliced<br />
1/2 medium brown onion, quartered and sliced<br />
3 tablespoons soy sauce<br />
1 teaspoon balsamic vinegar<br />
1 tablespoon seasoned rice vinegar<br />
2 garlic cloves, pressed<br />
1 inch ginger, peeled, grated with microplane<br />
<br />
1. Heat 3 tablespoons oil in large skillet. Dredge chicken with cornstarch. Cook in skillet until golden.<br />
2. Remove chicken from skillet. Add 1 tablespoon oil to skillet and cook mushrooms, zucchini and onion about 4 minutes.<br />
3. While vegetables are cooking, combine remaining ingredients in small mixing bowl.<br />
4. Add sauce to vegetables, toss to coat. Add chicken back into skillet, combine. Serve over steamed rice.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-89690507842215551682015-07-04T06:57:00.005-07:002015-07-05T07:54:52.259-07:00Salted Caramel Cookie Bars<div class="separator" style="clear: both; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: left;">
<strong>Crust</strong></div>
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2 cups butter, softened</div>
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1 cup white sugar</div>
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1.5 cups powdered sugar</div>
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1 Tablespoon +1.4 teaspoon vanilla extract</div>
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4 cups floor</div>
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<br /></div>
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<b>Caramel Layer</b></div>
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1 bag caramels (~40), unwrapped</div>
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1/3 cup heavy whipping cream</div>
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3/4 tsp vanilla extract</div>
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<br /></div>
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Coarse Sea Salt to taste</div>
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<br /></div>
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1. Heat oven to 325. </div>
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2. In a stand mixer, combine butter and sugars until creamy. Add vanilla to sugar mixture. Slowly add in flour. </div>
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3. Line cake pan with parchment paper. Press half the dough into the bottom of the pan Put the other half in the fridge). Bake for 15 minutes. Remove from oven and set aside.</div>
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4. In medium bowl combine caramels, whipping cream and vanilla. Use a double boiler or microwave to melt the caramel and combine the ingredients. Once melted pour evenly over the cooked crust. Sprinkle sea salt over caramel layer. Crumble the remaining dough evenly over the caramel.</div>
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5. Bake and additional 30 minutes. Remove from oven and let cool completely before cutting into squares.</div>
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Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-86205184642655587112015-04-12T14:08:00.003-07:002015-04-12T14:09:36.229-07:00Corn Bread with Bacon1 lb bacon<br />
2 1/2 cups all purpose flour<br />
1 tablespoon sugar<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
4 large eggs<br />
1 cup milk<br />
1/2 cup unsalted butter, melted<br />
1 can corn, drained<br />
1/2 can creamed corn<br />
1 cup cheddar cheese, grated<br />
<br />
<br />
1. Coarsely chop bacon. In medium frying pan, cook bacon until just crisp. Drain for later use.<br />
2. Sift dry ingredients into large bowl.<br />
3. In medium bowl, beat eggs, butter and milk. Combine with dry ingredients and mix well.<br />
4. Add corn and bacon to mixture. Gently fold.<br />
5. Spray bread pan with Pam. Pour batter into bread pan, sprinkle with cheddar cheese.<br />
6. Bake at 350 for 60 minutes.<br />
<br />Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-48185784820274397872015-02-18T10:46:00.002-08:002015-02-18T10:46:52.183-08:00Pumpkin Butter1 large can pumpkin puree<br />
1 cup apple juice<br />
1 cup packed light brown sugar<br />
2 tablespoons lemon juice<br />
1 tablespoon whiskey<br />
1 tablespoon ground cinnamon<br />
1.5 teaspoon ground ginger<br />
1/2 teaspoon allspice<br />
1/2 teaspoon ground nutmeg <br />
1/4 teaspoon ground cloves<br />
<br />
1. Combine all ingredients, except lemon juice, in medium saucepan.<br />
2. Heat over medium heat until boiling. Reduce heat to low and simmer for 30 minutes, stirring frequently.<br />
3. Add lemon juice and cool completely. <br />
<br />
<br />Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-88163654396813148312015-02-18T10:18:00.000-08:002015-02-18T10:18:04.415-08:00Orzo with Parmesan1 cup orzo<br />
1 tbsp butter<br />
1/3 cup heavy whipping cream<br />
1/4 cup parmesan cheese, grated<br />
salt and pepper<br />
<br />
1. Cook orzo according to package directions. Drain and return to pot.<br />
2. Over very low heat, add butter and cheese and stir until melted. Slowly add whipping cream until desired consistency is reached. Add salt and pepper to taste.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-84969248807823287552015-02-17T14:39:00.003-08:002015-02-17T14:39:44.032-08:00Pumpkin Pie Smoothie1/2 cup pumpkin puree<br />
1/2 frozen banana<br />
1 cup milk<br />
3/4 teaspoon pumpkin spice<br />
1/2 cup vanilla yogurt<br />
<br />
1. Put all ingredients in blender. Blend until smooth. Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-65223640892463018202015-02-08T08:37:00.001-08:002015-02-08T13:52:15.817-08:00Enchilada Stuffed Shells1 rotisserie chicken, de-boned<br />
2 bell peppers (any color)<br />
1 small red onion<br />
1 jalapeño pepper<br />
1 package jumbo shells<br />
1 can refried beans<br />
1 large can enchilada sauce<br />
4 green onions<br />
1 teaspoon garlic salt<br />
2 cups shredded cheese<br />
<br />
1. Cook shells according to package instructions.<br />
2. Dice chicken, set aside.<br />
3. Dice peppers, onion, jalapeño. In large pan, sauté peppers, onion and jalapeño. Add Garlic salt towards end of sautéing.<br />
4. Add chicken, refried beans, and 1/3 enchilada sauce. Toss to coat. Remove from heat, add 1 cup of cheese, mix well.<br />
5. Slice green onions, green parts only. Add to chicken mixture.<br />
5. In large baking dish, coat bottom with 1/2 cup of enchilada sauce.<br />
6. Spoon chicken mixture into shells and place, open side up, in baking dish. Pour remaining enchilada sauce over shells.<br />
7. Bake at 350 for 20 minutes.<br />
8. Sprinkle remaining cheese over shells and bake for 5 more minutes.<br />
<br />
<br />Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-29078489533879272015-02-06T14:41:00.000-08:002015-07-05T07:54:52.243-07:00Special Yogurt1 container Cool Whip<br />
1 container Vanilla Yogurt<br />
1 package frozen mixed berries<br />
1 box cheesecake pudding mix<br />
<br />
1. Combine all ingredients, mix thoroughly.<br />
<br />Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-28537329436237028942015-01-22T14:33:00.001-08:002015-01-22T14:33:41.711-08:00Salsa Verde Chicken EnchiladasDe-boned meat from 1 rotisserie chicken, coarsely chopped<br />
2 cups plain yogurt<br />
1 cup heavy cream<br />
18 corn tortillas<br />
1 jar Salsa Verde<br />
6 ounces chopped green chilis<br />
1 cup shredded Monterey Jack cheese<br />
<br />
<br />
1. In medium bowl, combine yogurt and cream.<br />
2. In medium cakepan/casserole dish, layer 6 tortillas, half of salsa, half of chicken, half of chilis, 1/3 of cheese. Repeat.<br />
3. Cover with last 6 tortillas and remaining cheese.<br />
4. Bake at 375 for 20 minutes.Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-87509057387639594282015-01-18T17:31:00.001-08:002015-01-18T17:31:05.879-08:00Irish Potato Casserole8 large russet potatoes<br />
1 small brown onion<br />
1/2 cup melted butter<br />
1/2 cup heavy whipping cream<br />
1/2 cup half and half<br />
garlic salt<br />
pepper<br />
paprika<br />
<br />
1. Boil potatoes for about 10 minutes. Drain, peel skins off potatoes.<br />
2. Let potatoes cool in fridge. Finely chop onion, dividing into 4 equal parts.<br />
3. Heat oven to 350. Spray casserole dish with Pam.<br />
4. Grate 2 potatoes, spread evenly in bottom of casserole dish. Sprinkle with onion, garlic salt, and pepper. Repeat until all potatoes and onion are used.<br />
5. Pour butter, whipping cream and half and half over casserole.<br />
6. Sprinkle with paprika.<br />
7. Bake for 30 minutes.<br />
<br />
**One alteration I like is to saute the onions before putting them.<br />
<br />Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0tag:blogger.com,1999:blog-7101365981019510053.post-24832748353269493412015-01-01T13:57:00.000-08:002015-07-05T07:54:52.235-07:00Bailey's Pistachio Fudge1 14 oz can sweetened condensed milk<br />
1/2 cup Baileys Irish Cream<br />
36 oz white chocolate chips<br />
1/2 cup chopped raw pistachios<br />
<br />
1. Use aluminum foil to line 9x9 pan.<br />
2. In a medium saucepan over low heat. Combine milk, Irish cream and chocolate chips. Continuously stir until chocolate is completely melted.<br />
3. Remove from heat. Add pistachios and stir to combine.<br />
4. Pour mixture into lined pan and allow to cool. Remove and cut into bites. Stacy McPheehttp://www.blogger.com/profile/14323812269577029966noreply@blogger.com0