Sunday, November 18, 2012

Beau's Special Dinner

Kraft Macaroni and Cheese is Beau's favorite meal, and I make it for him whenever I know he needs a pick-me-up, or when I just want to surprise him and let him know he is special.

You will need:

1 box of Kraft Macaroni and Cheese (Noodles and Cheese Packet)
1 pot of water
1/2 Stick of Butter
1-2 Cups of Milk

1) Fill a pot about three-quarters full of water and bring to a boil. There's no need to measure the water, since you'll be draining the noodles later.

2) While the water is coming to a boil, get out your ingredients. Measure 1/4 cup milk and cut off the amount of butter you'll need. The instructions call for more butter, but if you like it creamy, use the full amount.

3) Pour in the noodles when the water reaches a rolling boil and bubbles are actively rising to the top. Lower the heat to medium-high. Stir a few times so they won't stick together.

4) Drain the noodles when they soften (you can tell by tasting it, or having good timing). Turn off the heat. Pour the noodles back into the pan.

5) Add the butter and stir. Keep stirring until the noodles are coated and the butter is completely melted.

6) Pour in the cheese sauce, making sure to get all of the powder from the corners.

7) Pour milk over the sauce, and then stir everything together, working from the edge of the pot inwards, in a folding motion.Beau likes it extra saucy, so just keep pouring in milk until your husband is satisfied.

8) Scoop into a bowl and enjoy your meal!

Each box serves 2-3, but if your husband is extra hungry like Beau, he might need an entire box (or two!) to himself.  

Wednesday, November 14, 2012

Harvest Cranberry Pecan Chicken Salad


My good friend just served this at my shower.  Everyone was asking for the recipe.  I didn't try it until the very end because I am picky about chicken salad but I loved it and definitely wanted more!

Harvest Cranberry Pecan Chicken Salad
From Kristin Wynder

3-4 cups of rotisserie chicken (get what you can off your chicken)
1/2 cup pecans (or walnuts)
2/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1 cup dried cranberries
3 tablespoons shallot, minced
2/3 cup Greek yogurt
4 tablespoons mayo
4 tablespoons apple cider vinegar
 2 tablespoons rosemary, minced

Shred rotisserie chicken (try to get the good non-fatty parts off) using your fingers or utensils.
Mix together Greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine, shredded chicken, pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
Preheat oven to 350 degrees. Slice baguettes, arrange on a baking sheet, and brush both sides with olive oil then season with a little salt and pepper. Bake until golden brown, 15 to 20 minutes. Let cool. Top with Harvest Chicken Salad and arrange on serving platter.

Tuesday, November 13, 2012

Italian Dressing Dry Mix

I needed a packet of italian dressing on a Sunday and was without so I looked this recipe up. It worked great and I had all ingredients on hand! 

1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or 2 tablespoons oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 teaspoons salt or 2 teaspoons salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or 1 teaspoon basil leaves
1/4 teaspoon ground thyme or 1/4 teaspoon thyme leaves
1/2 teaspoon dried celery leaves or 1/2 teaspoon dried celery flakes

Wednesday, November 7, 2012

Laura Bush's Texas Governor's Mansion Cowboy Cookies

Pic courtesy Google images

My friend and cook extraordinaire, Lindsay, passed this recipe along to me. I knew that I had to try them b/c Lindsay said they were her new favorite chocolate chip cookie. And, coming from her, that means a LOT. So, I made a full batch (next time I'll halve it) and brought them to mutual. Suffice it to say they were a HUGE hit. I had people asking me for the recipe left and right. The full recipe makes a ton of cookies, but I was able to freeze them and now i just take one out whenever I have a "need.":)

Sidenote: I do not like coconut. I almost didn't make these for that reason. But,  Lindsay assured me you couldn't taste it. And, take it from me, you can't. These are delicious.

Laura Bush's Texas Governor's Mansion Cowboy Cookies 
given to me by Lindsay Grauling

3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tbsp vanilla
1 cup semisweet chocolate chips (I put in 1/2 cup milk, 1/2 cup semi)
1 cup butterscotch chips
1 cup white chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened coconut flakes
2 cups chopped pecans (8 oz) (optional- I didn't use)

Preheat oven to 350ºF.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 
Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated. 
Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10 minutes (small cookies, 7 minutes) or until the edges are set (don't let them brown!). Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Chicken Enchiladas by Campbell's Kitchen

I made these last night and they were delicious! They have more of that cream of chicken soup flavor. I would add more sour cream next time because the soup flavor was a little strong, just my personal opinion. But I loved them and they were easy to make! 
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 4
"Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish."
1 (10.75 ounce) can Campbell's®
Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup sour cream
1 tablespoon butter or margarine
1 medium onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken or
1 (4 ounce) can chopped green chilies
8 (8 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese or
Monterey Jack cheese
1.Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
2.Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.