Dessert For The Big Game – Or Anytime!!

foodiefridaylogo2With The Big Game this weekend we are going to need lots of food to eat to help get us through the ups and downs, the disappointments and the cheers; and that is just the commercials.  We have a number of appetizer and dip recipes not to mention main dishes that you can use but today we are going to go Dessert Time.

When it comes to dessert I can’t think of anything better than chocolate and peanut butter.  This dessert gives you this great combination of flavor and is super easy.  You can make it harder by making home made whip cream. I prefer it over Cool Whip but we have a game to prepare for so let’s keep it simple.

What You Need:

  • 1   large box Chocolate Instant Pudding
  • 1 large box Vanilla Flavor Instant Pudding
  • 6 cups  cold milk, divided
  • 1/2 cup  PLANTERS Creamy Peanut Butter
  • 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • Hot Fudge or Chocolate Syrup
  • Cookies, Brownies or Peanut Butter Cups for Garnish. or to add directly to your dish.  I used chocolate chip cookies and chocolate and peanut butter morsels!  Yeah!!

What You Do:

  • Mix up the pudding in separate bowls using the cold milk.
  • Add peanut butter to the vanilla pudding and mix it up really well.
  • Add 2 cups of cool whip or whipped cream to each pudding mixture
  • In a large bowl or trifle dish layer the one of the puddings, then half of the remaining cool whip, then the other pudding then the rest of the cool whip and then top with cookies, brownies or candy.  You can also put some cookies at the bottom or between layers… just make it already!!! Geesh!  Ha ha….
  • Drizzle with chocolate syrup.  You can also put a little more whipped cream on the top if you have some.
  • If you have time let the dish sit in the refrigerator for a couple of hours before drizzling the syrup over the top.
  • EAT IT!!

We hope you get a chance to make this dish, if you do let us know what you think and how you made it.



Foodie Friday: Corn Chowder

foodiefridaylogo2Not that I have to tell you but it is COLD outside.  Not just kind of cold but REALLY COLD.  When it gets cold the first thing I want to cook is soup.  Chili Soup, Vegetable Soup, Black Bean Soup, and Chicken Corn Chowder.

This chowder can be tweaked a number of ways so feel free to play around with it.  Some of the ways to tweak this would be the addition of spices, seafood and potatoes.  You can omit the chicken but when it is cold I like to kick up the hearty quotient a bit.

Bring On The Chowder!

What You Need:

  • 1 stick butter
  • 1 small onion, diced
  • 1 small carrot, finely diced
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups white corn kernels, fresh or frozen
  • 3 cups chicken stock
  • 2 cups half-and-half
  • 2 cups cooked chicken – shredded or cubed.  (I like to use a rotisserie chicken from the grocery that is already cooked if time is an issue)
  • Pinch Cayenne Pepper
  • Kosher salt and freshly ground black pepper

What You Do:

  • Melt 1 stick of butter in a large saucepan over medium heat.
  • Add the onion, carrot, and garlic, and saute for 2 minutes.
  • Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
  • Combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes.
  • Combine roux and stock, whisking so it doesn’t clump up.
  • Return to the heat and bring to a boil, the mixture will be thick.
  • Gently add in the half and half and stir
  • Add chicken, cayenne, and salt and pepper to taste

Foodie Friday – Let’s Make A Crab Dip

foodiefridaylogo2Today we bring to you an easy and very tasty dip!  Great for the big game or even a small gathering with friends.  It is easy to put together and it will make you look like a culinary expert.

Bring On The Dip!!

What you need:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper

What You Do:

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.


Healthy Garlic Chicken and Broccoli

foodiefridaylogo2It’s a new year and for many this means, time for new resolutions.  The most popular resolutions are to eat better, become more fit, cook more at home and save money.  So for today’s Foodie Friday we are going to show you how to stay true to eating better and cooking more at home with a Garlic Chicken and Broccoli meal that is fast and easy.

What You Need:

  • 2 tsp olive oil
  • 1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 3 medium garlic clove(s), minced, or more to taste
  • 2 cup(s) broccoli, florets
  • 1 1/2 cup(s) reduced-sodium chicken broth, divided
  • 1 1/2 tbsp cornstarch
  • 2 cup(s) cooked brown rice, kept hot

What You Do:

  • Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
  • Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
  • In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Fried Cheese Sticks!

foodiefridaylogo2Who wants to party?  With New Years Eve and Football Bowl Parties making their way quickly, we need to figure out what kind of stuff we are going to cook for our guests.  Nobody wants to be a slave in the kitchen while everyone else is having a great time but we also want to make sure that our food is…. well… you know… Awesome.  I give to you – Fried Cheese Sticks – with a little gourmet twist.

Now these are so easy that most kids can make them and they can be prepped ahead of time so all you have to do is fry them up during the party.  One suggestion if you don’t want your house smelling of deep fried food during the party is to fry them in a pan placed on your grill outside.  Don’t say it is too cold to use the grill, it is never to cold.  I used an electric skillet to make these and they were great.

What You Need:

  • 12 pieces of string cheese
  • 12 egg roll wrappers
  • Pepperoni
  • Italian Seasoning
  • Oil for deep frying
  • Marinara or spaghetti sauce for dipping

What You Do:

  • Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
  • If using pepperoni and/or Italian seasoning place this on wrapper behind cheese and wrap it up in the wrapper. (see pictures)
  • In an electric skillet, heat 1/2 in. of oil to 350°.
  • Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.
  • Yield: 1 dozen




Foodie Friday: Monte Cristo!

foodiefridaylogo2So last week we made epic grilled cheese sandwiches, today we go Monte Cristo and yes they were fantastic.

Christmas at my house includes a ham and sometimes a turkey so these make the best leftover sandwiches.  Think ham and turkey sandwich with mellty cheese between two pieces of french toast.  nom nom nom….

What You Need:

  • Bread – I typically go with a nice country while but Texas toast is good as is challah or brioche.
  • Eggs – 1 per sandwich depending on the size
  • Heavy Cream or milk
  • Optional Nutmeg and/or Cinnamon
  • Butter
  • Turkey – enough to make your sandwich – you know how much you like figure it out
  • Ham – same as the turkey
  • Swiss Cheese couple slices per sandwich
  • American Cheese – same as swiss
  • Fruit spread/jelly

What You Do:

  • Put your sandwiches together – Bread – Cheese – Ham – Turkey – Cheese – Bread – Sounds simple doesn’t it!
  • Some people like to cut off the crust.
  • Press sandwich together a little with hands or wrap tightly in plastic wrap and let sit in fridge for an hour or longer
  • Mix eggs, heavy cream/milk in a bowl include nutmeg or cinnamon if using
  • Melt some butter in your skillet on medium to medium high heat.
  • Using your and put the sandwich into the egg/milk batter and place onto hot skillet
  • Grill until golden brown and flip to brown the other side – you may want to put a lid on skillet to help melt the cheese and heat the inside of the sandwich
  • Serve with fruit spread/jelly another favorite it to dust with powdered sugar



5 Cheese Double Decker Grilled Cheese with Bacon!

foodiefridaylogo2Butter + Bread + Cheese = Winner …add in Bacon and you get Grand Prize Winner!

Today we are making double decker grilled cheese sandwiches with bacon.  Yeah you know you want one!  Admit it, you do!!  OK that’s better.  For the cheese I chose the new 4 Cheese Italian Blend from Land o’Lakes that combines American with Asiago, Romano and Parmesan.  I also included a lacy Swiss and a little more American cheese.   For the bacon I used a thick cut bacon that was processed locally and WOWZERS was it good!

This Recipe is enough for 4 sandwiches adjust accordingly.

What You Need:grillescheese5

  • 8 slices of 4 Cheese Italian Blend
  • 8 slices of American Cheese
  • 8 slices of Swiss Cheese
  • 12 slices of good bread – I went with a country white but you could experiment.
  • Butter (softened) or Butter Spread
  • 20 pieces of bacon ( 16 for the sandwiches and 4 to eat while you cook)

What You Do:

  • Fry Bacon and place on paper towel covered plate… hide the bacon from others but enjoy a piece or two for yourself, after all you are the one cooking!
  • Butter one side of each of the pieces of bread
  • Heat skillet or griddle to medium high heat
  • Place one slice of bread, butter side down onto heated cooking surface.
  • Place one slice of American cheese on bread
  • Place two pieces of bacon
  • Place  one slice of Swiss and Italian Cheese On top of Bacon
  • Cover with piece of bread butter side up
  • Once the bread is grilled to a golden brown flip it over and build out the rest of the sandwich – cheese – bacon – cheese – cheese
  • Remove from the pan when the sandwich is golden brown and place on cutting board, cut into triangles – because that’s the way you eat grilled cheese!
  • Enjoy