Tasty Thursday, August 7, 2008

Trista at The Pumkin Patch hosts Tasty Thursday. Visit her to see more tried and true recipes.
Here's a new tried and true recipe for me. This is a summer favorite of mine:


BBQ Chicken Salad

3 boneless, skinless chicken breasts
Olive Oil
Mrs. Dash Chicken Grilling Blend
Sweet Baby Ray's Original BBQ Sauce
1 (12 ounce) bag of mixed salad greens
2 small tomatoes, cut into wedges
1 1/2 cups croutons (I used cheddar garlic croutons)
1/2 cup shredded cheddar cheese
1/4 cup Ranch Dressing

1. Brush chicken breasts with olive oil. Sprinkle both sides of breast with Mrs. Dash Chicken Grilling Blend. Grill chicken until done, about 10-15 minutes. Slice cooked chicken into strips. Toss the strips with enough BBQ sauce to coat.

2. Toss remaining ingredients in a large bowl. Serve topped with the warm chicken mixture.

Makes 4 lunch size servings

Enjoy!
Blessings,
Lisa

Tasty Thursday: January 10, 2008

Angel Lush

Angel Lush is one of my favorite light desserts to serve to family and friends. It's especially refreshing in the spring and summer months. I first found the recipe in Kraft's Food and Family magazine, but I now see it's rated in the top 10 Healthy Living recipes on their website.

Angel Lush

1can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.


Enjoy!


Check out other Tasty Thursday Recipes at The Pumpkin Patch
Blessings,
Lisa

Tasty Thursday: Tried and True Recipe

Greetings! I've been out of town for 4 days and am thrilled to be home with my kids and dh tonight. They are watching the Pens, so I thought I'd grab a moment to post my tried and true recipe. This is for Beefy Taco Dip. It is one recipe that I return to over and over again when in need of an appetizer or game day snack.

Beefy Taco Dip

1- 8 ounce package of cream cheese, softened

1 cup sour cream

3/4 cup mayonnaise

1 pound ground beef

1 envelope taco seasoning mix (use spicy for some extra kick)

1 (8 ounce) can of tomato sauce

2 cups shredded cheddar or taco cheese

4 cups shredded lettuce

2 medium tomatoes, diced

1 small onion, diced

1 medium green pepper, diced

Tortilla chips

In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12-14 inch pizza pan or serving dish. Refrigerate for one hour. In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce; cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Refrigerate. Just before serving, sprinkle with cheese, lettuce, tomatoes, onions, and green peppers. Serve with chips.

Enjoy!

Head over to the Pumkin Patch for more tasty Thursday recipes!

Blessings,

Lisa

Tasty Thursday: Halloween Edition

DS and I made these last year for a Halloween treat. We used the sugar cookie mix instead of peanut butter and they were delicious! The recipe comes from http://www.brightideas.com/

Monster Feet Cookies

1 bag M&M’S® Brand Peanut Chocolate Candies Pumpkin Patch Mix
1 17.5-oz. bag peanut butter cookie mix
1/2 cup flour
Green food coloring
1/2 cup granulated sugar
1 16-oz. can vanilla frosting
2 cookie sheet pans
Aluminum foil
Resealable plastic bag

Step by step -->
What to do:
Preheat the oven to 350 degrees. Line sheet pans with foil.
Prepare the cookie mix according to package instructions. Knead in the flour and some of the green food coloring.
Pull off walnut-size nuggets of dough. Shape into 1 - 1 1/2-inch ovals and roll in sugar. Place on the prepared sheet pans about 2 inches apart. Press an M&M’S® Brand Peanut Chocolate Candies Pumpkin Patch Mix onto one end as the toenail. Bake for approximately 9-12 minutes, or until just golden and cookies have puffed and spread. Remove from the oven, transfer to a wire rack and let cool completely.
Meanwhile, tint 1 cup of frosting green and spoon into a resealable bag. Snip a very small corner from bag and pipe wavy curly lines on top of the cookies to resemble knuckles.
Tip: Peanut butter cookies aren’t a favorite, Then exchange the peanut butter cookie mix with a sugar cookie mix.

Makes 30 cookies.

Enjoy!

Lisa

Tasty Thursday: Casserole Edition

I love casseroles, especially in the fall and winter months. They are a great comfort food.

Here's a recipe for a favorite of our family. It's the most requested recipe on my brunch menu.

French Toast Casserole

1 Loaf (10 oz) French or Italian Bread, cubed
8 Eggs
3 cups Milk
4 teaspoons sugar
1 teaspoon Vanilla extract
3/4 teaspoon Salt, optional

Topping:
2 tablespoons Butter or margarine, cubed
3 tablespoons Sugar
2 teaspoons Ground cinnamon

Maple syrup, optional

Preparation
Place bread cubes in a greased 13 x 9 x 2 inch baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 for 45-50 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes. Serve with syrup if desired. Yield: 12 servings

Enjoy!

Tasty Thursday: The Cookie Edition

This is my most requested Christmas cookie. It's easy to make and very yummy!


Creamy Caramel Cups

Shells
6 oz. of cream cheese, softened
1 cup butter, softened
2 cups flour

Filling
14 oz. bag of caramels
½ cup canned evaporated milk
Topping
½ cup sugar
½ cup Crisco
1/3 cup canned evaporated milk
1 tsp. Vanilla
½ cup chopped nuts

1. Preheat the oven to 350 degrees

2. To prepare the shells, combine cream cheese, butter, and flour. Press into miniature cup pans to form a shell. Bake in preheated oven 8 to 10 minutes until light brown. Remove from pans.

3. To prepare filling, place the caramels and canned milk in a microwaveable bowl. Microwave about 8 to 10 minutes on medium power. Stir. Pour into prepared shells and let cool.

4. To prepare topping, combine sugar, Crisco, canned milk and vanilla in a bowl. Mix until fluffy. I use the whisk on my mixer to make it fluffy. Decorate cups as desired. I prefer a cake decorator. Sprinkle with chopped nuts, if desired.

Enjoy!