Friday, April 29, 2011

Pork Chops with Apples and Stuffing

kraft recipes does it again.  it delivered a fabulous recipe to my inbox that i couldn't wait to cook.  i mean, apple pie filling for dinner- sold! i already had pork loin at home, so i used that instead of pieces of pork.  this mean was ah-mazing!  enjoy!  

*Sorry for the I phone pic, prettier in person!*

                                            what you need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can  (21 oz.) apple pie filling
boneless pork chops (1-1/2 lb.), 3/4 inch thick
make it
HEAT oven to 375ºF.
PREPARE stuffing as directed on package.
SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min

We served it with garlic and lemon potatoes!  YUM!


Thursday, April 28, 2011

Ranch Deviled Eggs

I love me some deviled eggs!  I selfishly add them to every holiday menu and know I'll be the one enjoying them the most.  I may even set some aside before I put them out for the guests/family to enjoy.  This again, was an Easter recipe from Betty Crocker.  We enjoyed the eggs while we were cooking before our pasta course.  I love ranch dip and thought the addition of ranch to the typical deviled eggs recipe was genius! I enjoyed more than I'd like to admit, they were just. that. good.  Please note: I did not add any salt to this recipe and felt it did not need any.  Taste before you add salt.  I also omitted the chives, hubs doesn't like them. 


3teaspoons dry ranch dressing mix (from 1-oz envelope)
1/3cup mayonnaise or salad dressing
1teaspoon Dijon mustard
1tablespoon chopped chives

  1. 1In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. 2To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
  3. 3Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
  4. 4Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving

Wednesday, April 27, 2011

Green Beans with Lemon Herb Butter

Talk about an easy and delightful side dish.  And they were just as good left over as they were the night of.  This side was part of our Easter menu from Betty Crocker.  Enjoy!


1package (12 oz) fresh green beans
3tablespoons butter
1teaspoon grated lemon peel
1teaspoon dried marjoram leaves
1/4teaspoon salt
Lemon slices, if desired

  1. 1Cook green beans as directed on package; drain.
  2. 2Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices

Tuesday, April 26, 2011

Mashed Potatoes Gratin

I'm a sides kind of gal.  I could forgo all of the meet, pasta and salad and live off of sides.  This potato side from Betty Crocker was one of our Easter recipes.  Easy to make, tasty, perfect pair to brown sugar glazed ham.  Enjoy! 


Unsalted butter for greasing casserole
2 1/2cups Progresso® chicken broth (from 32-oz carton)
4large russet potatoes, peeled, finely chopped (5 cups)
1teaspoon salt
1/4cup unsalted butter
4cloves garlic, finely chopped
1/2cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2cup Progresso® Italian style panko crispy bread crumbs

  1. 1
    Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
  2. 2
    Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
  3. 3

    Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
  4. 4
    Bake about 20 minutes or until golden brown.

Monday, April 25, 2011

King Ranch Casserole

Loved this dinner.  It's a spin on chicken enchiladas with a ranch twist.  This recipe came from Daisy Brand. D and I had it for dinner last Wednesday and ate it for lunch on Thursday and Friday.  I didn't add the additional green chilies to the top of the casserole and thought it had enough kick the way it is.   


  • 1 packet Lay’s® Dip Creations™ Country Ranch Dry Dip Mix
  • 1/2 cup Daisy Brand Sour Cream
  • 1 cup chicken stock
  • 12 yellow corn tortillas
  • 2 cups cooked chicken, chopped
  • 10 ounce can diced tomatoes with green chilies, undrained
  • 10 ounce can green chilies, undrained
  • 3 cups Monterey Jack cheese, shredded


Heat the oven to 350°F. Spray a 9-inch square baking dish with cooking spray. Mix the dip mix and sour cream in medium bowl. Whisk in the chicken stock. Pour 1/2 cup of the sour cream mixture in the bottom of the baking dish. Layer 4 tortillas over the sauce in the dish, overlapping. Top the tortillas with 1/2 of the chicken. Spoon 1/3 of the tomatoes with the green chilies over the chicken. Sprinkle the tomatoes with 1/3 of the cheese. Repeat the layers and top with the remaining tortillas, tomatoes and green chilies. Pour the remaining sour cream mixture over the top of the casserole. Let the casserole stand for 5 minutes. Sprinkle the casserole with the remaining cheese. Bake for 35 to 40 minutes or until bubbly and cheese is melted and browned. Let the casserole stand for 5 minutes before serving to make slicing easier.

Thursday, April 21, 2011

Easter Egg Nests

Here comes peter cottontail

Easter is right around the corner and I am looking forward to it.  I've been in a baking mood lately and have enjoyed coming up with some different holiday creations.  This is now the third time in three weeks I've made a variation of my snickerdoodle cups.  These cups couldn't be easier and are under $5 to make. I've now stocked up on cake mix and frosting incase I need to make these on a whim.  I have to say that this is the best one yet.  My absolute favorite.  They tasted like little german chocolate cakes. 

1 box of devil's food cake mix
1 egg
1 stick of butter (melted) 
green food coloring
1 cup of coconut
Robin's Eggs (whoppers) 
Frosting of your choice 

Melt your butter then add the cake mix and then the egg. Mix until it forms dough. 

Once you get your  dough, simply scoop into a mini muffin pan. I greased mine first. 

Bake at 350* for 8-10 min (until light brown)

When your cups come out of the oven they will be slightly brown, spray a mini tart shaper with cooking spray to help them not stick and press down the center of each cup. This will make the brownie bites in to a cup. 

Once all the tops are pressed down and the bites have cooled a bit, move them to a cooling rack. 

To finish them off, fill with your favorite frosting. 
I used chocolate buttercream for this recipe.  

Place a cup of coconut in a plastic bag and add a few drops of green food coloring.  Mix thoroughly until coconut is the color you want.  Empty onto a paper towel. I let it dry for 10 minutes.  Place 1-2 tsp of coconut on top of the frosting.  
Top them off with 2-3 Robin's Eggs.  

Happy Easter!

Wednesday, April 20, 2011

Easter Basket Cupcakes

How cute are these?  I decided to make my students a special treat before the Easter weekend.  Thanks to Publix's BOGO on Duncan Hines Cake mix, I now have over 10 boxes at home.  I didn't feel like making a cake, so cupcakes it was.  
I made confetti cupcakes and frosted them with vanilla icing.  I bought Starburst jelly beans as "eggs" and sour strawberry straws for the basket handle.  I added some sprinkles to the cupcakes for additional color.  Love Love Love how these turned out.  I can't wait to see what my students think tomorrow! 

*Note: I used the entire straw and pushed both ends into the cupcake.  

TP Bunnies

I was instantly in love with this No Sew TP Bunny the moment I saw them over at Oopsey Daisy.  As I scrolled through her tutorial, I realized that I had all of the materials.  So of course, I made one three.  I brought one into my classroom and my students were obsessed with it all day.  I’m probably going to keep the other and give the last one as an Easter gift.  I may even make some more, they’re too cute not to share!

I did make a few changes to the materials.  I didn’t have white felt or ric rac.  So I used white and pink foam for the ears.  Then I used a Sharpie paint pen for the eyeballs and pipe cleaners for the whiskers. 
Love how they turned out.  You HAVE to try one!

Tuesday, April 19, 2011

BBQ Glazed Chicken with Potato Smashers

I think I've fallen in love...with Kraft Foods Recipes! Which is exactly where I found this chicken recipe. Like I've said before, I don't use the grill.  So I did a great job preparing this dish and let my Mr. do all the dirty work.  The marinade is fantastic.  Easy to make and different from your typical BBQ sauce from the bottle.  I paired the chicken with potato smashers, also from Kraft Foods (duh). Now, this recipe was not as easy as I thought it would be.  My potatoes fell apart and definitely didn't look like the ones on the website.  Nonetheless, they were still tasty.  Enjoy!

Easy BBQ Glazed Chicken Directions:

               what you need

1/2 cup KRAFT Zesty Italian Dressing, divided
4 small  boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp.  orange marmalade

make it

HEAT grill to medium heat.
POUR 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min.
MEANWHILE, mix barbecue sauce, marmalade and remaining dressing.
REMOVE chicken from dressing; discard dressing. Grill chicken on covered grill 12 to 15 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture the last few minutes.

Potato Smashers Directions:

what you need

new potatoes (3/4 lb.), 1-1/2 inch
1/2 cup  water
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup  KRAFT Shredded Sharp Cheddar Cheese
4 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

make it

MICROWAVE potatoes and water in 2-qt. microwaveable dish on HIGH 10 min. or until potatoes are tender. Let stand 5 min.
DRAIN potatoes; place on work surface. Flatten to 1/2-inch thickness.
HEAT dressing in large skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Turn potatoes over; top with cheese and bacon. Cover; cook 2 min. or until cheese is melted.

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