Sunday, March 21, 2010

Brownie pizza

What you need:
Your favorite brownie mix or recipe
2 cups frozen cool whip, thawed
1 Tbsp sugar
8oz cream cheese, soften
1/2tsp vanilla extract
fruit of your choice

1) Line a round pan with parchment paper. Spray with cooking spray. Pour & cook brownie mix. Let cool.

2) Mix in a bowl the cream cheese, sugar & vanilla extract. Fold in the cool whip. Spread over brownie. Slice up the fruit & place on top.

3) Enjoy!

Wednesday, March 17, 2010

Cockpot corned beef & cabbage

No picture for this one. Use your imagination. :P It was gone by the time I even thought about posting. What's left in the crockpot really isn't "pretty".

2-3lbs corned beef
carrots (I used baby carrots or you can chop up larger carrots)
2 onions (chopped)
potatoes (optional & I used red)
12oz beer (pick something Irish!!)
2 tbsp yellow mustard
1/4 cup brown sugar
1 cup water
cabbage (8 wedges is what was originally called for. I just sliced a head in half & then quartered 1 half.)

Cook time is 11-12 hours on low. I did it for 4 hours on high & then 3 hours on low. Mr has a football game tonight so I had to make sure it was ready for an early dinner but not too early. You could do 5-6 hours on high.

What you do:
Combine the onions & carrots at the bottom of the crockpot. Layer on the potatoes. Rinse your meat & place on top. Add seasoning packet that comes with it. Pour beer over it. Spread mustard over the meat. Mix the brown sugar & water together & pour over the meat. Cook. During the last 30-40 minutes take out the meat & wrap in foil to keep warm. Toss the cabbage into the crock pot & cook for the remaining time.

Thursday, March 11, 2010

Chicken, snow pea and cashew fried rice

What you need:

  • 1 pound boneless, skinless chicken breasts, sliced thin
  • 1/4 cup teriyaki sauce
  • 3 tablespoons vegetable oil
  • 3 scallions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger (or an 1/8tsp dried ginger if you don't have fresh on hand)
  • 8 ounces snow peas, trimmed
  • 1/4 cup low-sodium chicken broth
  • 4 cups cooked white rice (we used brown rice)
  • 3 tablespoons chopped roasted cashews (added a ton more! I love cashews in chicken meals.)
What to do:

1. Marinade chicken in 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm 1 1/2 Tbsp. vegetable oil in a wok or large nonstick skillet over high heat. Add chicken and cook, stirring, until no longer pink, 3 to 5 minutes. Transfer to a clean bowl.

2. Add scallions, garlic, ginger and remaining vegetable oil to wok and cook, stirring, until fragrant, about 1 minute. Add snow peas and chicken broth, cover and cook until tender, 2 to 3 minutes. Stir in rice, chicken and remaining 2 Tbsp. teriyaki sauce and cook, stirring, until rice is heated through, 1 to 2 minutes. Toss in cashews and serve.


This is something the Mr introduced me to. Pretty easy to make & yummy.

What you need:
Rye bread (sliced)
Cheddar cheese (we use sharp)

What to do:
We use the toaster oven to make these but you can use your toaster & then the oven. Toast the bread. Take it out & butter it. Add a layer of cheese & then top with salsa. Put back into the toaster oven or the oven & broil until cheese melted & salsa is heated through.