Archive | September, 2014

S’more Brownies

29 Sep

Just spent the last 2 weeks slaving over nine, rather complicated, Shakespearean costumes. Loved it…but I almost went insane. As did my puppy, who was abandoned outside the whole time because I simply could not sew and watch his every move at the same time (he’s a chewer). But don’t you worry, he was able to find ample entertainment. Our drip system will have to be replaced and a few plants have now been replanted about 10 times each. Not sure my husband is happy that I sacrificed the back yard :), but hopefully he’ll forgive the dog…and me.

Here’s my peace offering:

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Ingredients:

  • 14 full graham crackers
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • one batch of your favorite brownie recipe (boxed or homemade, make as directed but do not bake)
  • 2 cups mini marshmallows
  • 1 cup chocolate chips

First make the graham cracker crust. Put 10 of the graham cracker and sugar in the bowl of a food processor and pulse until you have fine crumbs.  Add butter and mix until combined. Press into the bottom of a 9×12 pan and bake at 350  for 9-10 minutes until lightly golden. Remove from over and let cool for 10 minutes.

Pour on the brownie batter and cook for another 20-25 minutes until almost set.

While baking, crush the remaining graham crackers by hand and combine with marshmallows and chocolate chips. Scatter mix over the brownies and cook for 5-8 minutes until marshmallows are melted and slightly toasted.

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http://bloomdesignsonline.com/2014/01/make-it-monday-brownie-smores.html

Chicken Salad Sandwich

8 Sep

 

Alright, I’m going to apologize upfront. I hate non-reciepes. You know them – those recipes that say ‘to taste’ and don’t give you any real measurements. And here I am, posting a non-recipe. Sigh. I’m sorry. But it’s so good, you will forgive me!

I love, love this sandwich filling because it goes with every kind of bread you can throw at it. You can also mix different combinations of ingredients together (depending on what my pantry feels like offering) and it turns out fabulous every time. I originally stuck with the strict mix of chicken, diced grapes, chopped celery, and almonds. And then came that fateful day…no grapes. My favorite part, MIA. But I had everything else ready! There was no backing out. So, I scoured my shelves and decided that craisins would make an ok substitute. It turned out to be my husband’s favorite. Another time, no celery. I didn’t want to miss out on their crunch…enter chopped apples. I’ve actually had a lot of fun trying out new ways to prepare it. And I never measure. Gasp. I really just said that. But I just don’t – use mayo to taste, depending on how creamy you want it. Garlic salt to taste. Choose your bread base…to taste. My favorite is naan. Hubby likes pretzel rolls. Croissants are fabulous. Regular, run-of-the-mill grocery store sliced bread works too! This chicken salad makes everything taste like you stepped into a cute cafe for lunch. My only word of advice – no Miracle Whip. I’m not a hater – I like both Mayo and Miracle Whip – but in this mix, stick with honest-to-goodness mayo or it tastes weird.

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Ingredients:

2 breasts of chicken, cooked and diced

1/4 – 1/3 cup mayonnaise (to taste)

garlic salt

Optional additions: apples, grapes, sliced strawberries, craisins, slivered almonds, cashews, celery

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Baked Ziti

6 Sep

My husband and I are taking dance classes every Friday this month (P.S. I’m pretty excited about typing this post because I’m using my pinkie again – stitches are out and, though it looks terrible still, I can use it without being scared it is going to split in half…yay me). It was so fun! And, unlike most of the husbands, mine was actually excited to be there. 🙂 I’m not a huge dancer, but I wish I was. Baby steps…

Of course, while we were out, baby boy decided to shove a spoon down his throat and bleed all over poor auntie (she has the worst luck – last time one of the kids puked all over her…I swear I don’t plan these things). We’re still up waiting for the on-call doctor to give us a buzz and make sure we don’t need to get his pretty little gash checked. Poor kid. He’s a bink-baby and having a spoon shaped gouge at the back of your throat kind of puts a damper on things when you want to suck. It’s going to be a long night, so I might as well get a blog entry in.

Baked Ziti –  as easy as spaghetti, but it sounds way fancier. 😉 The recipe calls for three different kinds of cheeses, but lazy-o me just used a bag of pre-shredded pizza-mix cheese (I figure it has a bit of everything in there anyways!). So, a pretty easy recipe jumped all the way to no-brainer. Cool beans. I told you I’m not a fancy cook. 🙂

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Ingredients:

1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.)  Original Ricotta Cheese
1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided
1/4 cup grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

http://www.kraftrecipes.com/recipes/baked-ziti-54590.aspx