Someone's in the Kitchen With Bunny! (original) (raw)

	[19 Jul 2008\|12:57pm]
[ mood \| hungry ] Any homemade potato salad recipes out there? I need to make some tonight for my bonfire!
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Baked apple chips	[06 Jul 2008\|09:53pm]
I just made these and they came out yummy. They are a great alternative to potato chips, and a good way to use up any apples you may have before they get too soft.Ingredients:- Apples (I used red delicious, but any variety would work)- Spices, to taste (I used what I had on hand, which was cinnamon & pumpkin pie spice...nutmeg would be good in these also)- SplendaCore the apples and slice them thin (a mandolin makes this process quick and easy.) Pour the spices and Splenda into a ziploc bag and add the apples. Shake up the bag so each of the slices are nicely coated in the spice/sugar mixture.Place the slices on a baking sheet sprayed with nonstick spray. Bake slowly at 250 degrees F for 1 - 3 hours, depending on your oven and how crispy you want them. I wanted them to be like potato chips, and I cooked them for about 2 hours and 20 minutes. Once they're done, let them rest on the baking sheets for a while. They really crisp up a lot while they're cooling (mine were still a bit soft when they came out of the oven, but they were soon hard and crispy after about 10 minutes of cooling.)Note: these shrink quite a bit when cooking...I used 3 apples, and they made enough chips to almost fill a small tupperware container. If you want a decent amount of chips, I'd suggest probably 5-8 apples.These will be especially great in the Fall during apple season, and they fill the house with the most awesome aroma. They're also healthy and hardly any calories, and a great way to get kids to eat some fruit.
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Baked apple chips

[06 Jul 2008|09:53pm]

I just made these and they came out yummy. They are a great alternative to potato chips, and a good way to use up any apples you may have before they get too soft.Ingredients:- Apples (I used red delicious, but any variety would work)- Spices, to taste (I used what I had on hand, which was cinnamon & pumpkin pie spice...nutmeg would be good in these also)- SplendaCore the apples and slice them thin (a mandolin makes this process quick and easy.) Pour the spices and Splenda into a ziploc bag and add the apples. Shake up the bag so each of the slices are nicely coated in the spice/sugar mixture.Place the slices on a baking sheet sprayed with nonstick spray. Bake slowly at 250 degrees F for 1 - 3 hours, depending on your oven and how crispy you want them. I wanted them to be like potato chips, and I cooked them for about 2 hours and 20 minutes. Once they're done, let them rest on the baking sheets for a while. They really crisp up a lot while they're cooling (mine were still a bit soft when they came out of the oven, but they were soon hard and crispy after about 10 minutes of cooling.)Note: these shrink quite a bit when cooking...I used 3 apples, and they made enough chips to almost fill a small tupperware container. If you want a decent amount of chips, I'd suggest probably 5-8 apples.These will be especially great in the Fall during apple season, and they fill the house with the most awesome aroma. They're also healthy and hardly any calories, and a great way to get kids to eat some fruit.

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Simple chicken & veggie kebabs	[05 Jul 2008\|05:58pm]
I made these for dinner tonight and oh my goodness, were they delicious! Very simple, very healthy, and very filling.What you need:Boneless, skinless chicken breastsRed bell pepperGreen bell pepperRed onionPineapple chunksCherry tomatoesBottled teriyaki sauce (the one I used was teriyaki pineapple and it was awesome)I just cut up the chicken into chunks and marinated them for a few hours in the teriyaki sauce, garlic powder, lemon juice, salt and pepper. I cut up the peppers and boiled them in water for about 6 or 7 minutes (I did this so that when they were grilled later, they were nice and semi-soft as opposed to still raw and super crunchy.)When it was time to assemble, I alternated between the chicken, red and green bell peppers, red onion, whole cherry tomatoes, and pineapple on the skewers. (Don't forget to soak your wooden skewers in water before grilling.)I popped these on the grill and cooked until the kebabs were nice and dark on the outside (I like mine to be more on the well-done side, with very visible black grill spots on the meat and veggies.) Make sure to baste some extra teriyaki sauce on them while they're cooking.I served them with corn on the cob, rice pilaf, and salad. It was delicious and got rave reviews!(PS -- if you are watching your diet, these are great. In particular, the kebabs are completely Weight Watchers core friendly (with the exception of the teriyaki sauce) and I'm sure that they're barely any points as well.)
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Simple chicken & veggie kebabs

[05 Jul 2008|05:58pm]

I made these for dinner tonight and oh my goodness, were they delicious! Very simple, very healthy, and very filling.What you need:Boneless, skinless chicken breastsRed bell pepperGreen bell pepperRed onionPineapple chunksCherry tomatoesBottled teriyaki sauce (the one I used was teriyaki pineapple and it was awesome)I just cut up the chicken into chunks and marinated them for a few hours in the teriyaki sauce, garlic powder, lemon juice, salt and pepper. I cut up the peppers and boiled them in water for about 6 or 7 minutes (I did this so that when they were grilled later, they were nice and semi-soft as opposed to still raw and super crunchy.)When it was time to assemble, I alternated between the chicken, red and green bell peppers, red onion, whole cherry tomatoes, and pineapple on the skewers. (Don't forget to soak your wooden skewers in water before grilling.)I popped these on the grill and cooked until the kebabs were nice and dark on the outside (I like mine to be more on the well-done side, with very visible black grill spots on the meat and veggies.) Make sure to baste some extra teriyaki sauce on them while they're cooking.I served them with corn on the cob, rice pilaf, and salad. It was delicious and got rave reviews!(PS -- if you are watching your diet, these are great. In particular, the kebabs are completely Weight Watchers core friendly (with the exception of the teriyaki sauce) and I'm sure that they're barely any points as well.)

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Orange Chicken	[14 May 2008\|08:48pm]
Hey guys! I made this for dinner last night and OH MY NOODLE was it good! This is a permanent fixture in my home now and you should definitely try it out, it's almost like eating take-out! My only suggestion is going maybe 2 3/4 TB of cornstarch, the sauce is very thick.INGREDIENTSSauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil DIRECTIONSPour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.Serve with white rice.
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Orange Chicken

[14 May 2008|08:48pm]

Hey guys! I made this for dinner last night and OH MY NOODLE was it good! This is a permanent fixture in my home now and you should definitely try it out, it's almost like eating take-out! My only suggestion is going maybe 2 3/4 TB of cornstarch, the sauce is very thick.INGREDIENTSSauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil DIRECTIONSPour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.Serve with white rice.

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	[08 Apr 2008\|12:50pm]
[ mood \| curious ] Tonight I'm trying my hand at chicken and eggplant parmesan, anyone have any tried and true recipes from your homes?I found one at Food Network but know you ladies can cook!
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something easy to make!	[17 Mar 2008\|12:51pm]
[ mood \| chipper ] Hello everyone. My husband's work is having a potluck tomorrow and I need something easy to make. I'm already making bacon wrapped weenies, but I need something else. Any ideas? Something like an appetizer would be great!
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Two Recipes	[03 Mar 2008\|01:37pm]
[ mood \| busy ] I don't think I have once shared a recipe on here. I figured now is as good a time as any. These are two of my family's favorites. ( Barbecue Beef Cups Collapse ) ( Enchilada Bean Casserole Collapse )I use Onion Powder anytime a recipe calls for onions. I'm allergic to onions and I seem to have a much milder reaction when I use onion powder. I've tried omitting it altogether and it does make a difference in taste.
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Two Recipes

[03 Mar 2008|01:37pm]

[ **mood** |

busy ] I don't think I have once shared a recipe on here. I figured now is as good a time as any. These are two of my family's favorites. ( Barbecue Beef Cups Collapse ) **( Enchilada Bean Casserole Collapse )**I use Onion Powder anytime a recipe calls for onions. I'm allergic to onions and I seem to have a much milder reaction when I use onion powder. I've tried omitting it altogether and it does make a difference in taste.

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Recipe I owe fireyirishangel and want to share with everyone else!	[24 Feb 2008\|08:18am]
[ mood \| hungry ] Italian Garlic Shrimp with Cherry Tomatoes and Thin SpaghettiIngredientsCourse salt1 pound thin spaghetti1 pound small shrimp, deveined and peeled, tails removed2 teaspoons lemon zest plus the juice of 1/4 lemon1/4 cup extra virgin olive oil6 garlic cloves, minced1 pint cherry tomatoes, halved4 scallions, thinly sliced on angle1/4 cup white vermouth or 1/3 cup dry white wine2 handfuls fresh flat-leaf parsley20 fresh basil leaves, torn or shreddedCourse black pepperHeat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.(I used angel hair pasta and cooked it for 5-6 minutes towards the end instead)Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for anoather minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.I used white wine and added a little bit of butter to the noodles to avoid sticking. I didn't use basil and used dried parsley instead of fresh and this was by far the best scampi I've ever made.
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Recipe I owe

fireyirishangel and want to share with everyone else!

[24 Feb 2008|08:18am]

[ **mood** |

hungry ] Italian Garlic Shrimp with Cherry Tomatoes and Thin SpaghettiIngredientsCourse salt1 pound thin spaghetti1 pound small shrimp, deveined and peeled, tails removed2 teaspoons lemon zest plus the juice of 1/4 lemon1/4 cup extra virgin olive oil6 garlic cloves, minced1 pint cherry tomatoes, halved4 scallions, thinly sliced on angle1/4 cup white vermouth or 1/3 cup dry white wine2 handfuls fresh flat-leaf parsley20 fresh basil leaves, torn or shreddedCourse black pepperHeat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.(I used angel hair pasta and cooked it for 5-6 minutes towards the end instead)Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for anoather minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.I used white wine and added a little bit of butter to the noodles to avoid sticking. I didn't use basil and used dried parsley instead of fresh and this was by far the best scampi I've ever made.

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	[10 Feb 2008\|08:56pm]
I just made these and my husband informed me that they were a HIT!!!!!!Pain au Chocolat:1 tube refrigerated crescent roll dough, separated into triangles2 full size chocolate bars, I usually use Hershey.Place 3 squares of the chocolate bars onto the crescent roll dough.Roll up.Bake at 350 for about 10 or 15 minutes, until the crescent rolls are lightly browned.These make great snacks or a quick breakfast.I sprinkled a little powdered sugar on them because they needed something else.....
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[10 Feb 2008|08:56pm]

I just made these and my husband informed me that they were a HIT!!!!!!Pain au Chocolat:1 tube refrigerated crescent roll dough, separated into triangles2 full size chocolate bars, I usually use Hershey.Place 3 squares of the chocolate bars onto the crescent roll dough.Roll up.Bake at 350 for about 10 or 15 minutes, until the crescent rolls are lightly browned.These make great snacks or a quick breakfast.I sprinkled a little powdered sugar on them because they needed something else.....

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Tortellini Salad	[26 Dec 2007\|05:40pm]
[ mood \| content ] I'm making some tortellini salad and thought I'd share :)Here's how I make it:Saute some mushrooms, onions and garlic and put aside. (I put on paper towels to soak up fat)Cook tortellini in boiling, salted water, according to package directions. Two minutes before it's done, throw in a bunch of fresh broccoli cut bite size. Finish boiling for two more minutes, drain well.In the pan with the drained tortellini and broccoli, drizzle some olive oil. Stir gently once. Add spices of choice (basil and black pepper are good). Stir gently again. Then add mushroom/onion/garlic and feta cheese. Serve warm or cold.Fully customizable, of course. Tonight I'm using chicken and prosciutto tortellini, but usually just use cheese. Sometimes I add ham. Red and yellow peppers. Shredded zucchini. Thin slices of carrot.
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Tortellini Salad

[26 Dec 2007|05:40pm]

[ **mood** |

content ] I'm making some tortellini salad and thought I'd share :)Here's how I make it:Saute some mushrooms, onions and garlic and put aside. (I put on paper towels to soak up fat)Cook tortellini in boiling, salted water, according to package directions. Two minutes before it's done, throw in a bunch of fresh broccoli cut bite size. Finish boiling for two more minutes, drain well.In the pan with the drained tortellini and broccoli, drizzle some olive oil. Stir gently once. Add spices of choice (basil and black pepper are good). Stir gently again. Then add mushroom/onion/garlic and feta cheese. Serve warm or cold.Fully customizable, of course. Tonight I'm using chicken and prosciutto tortellini, but usually just use cheese. Sometimes I add ham. Red and yellow peppers. Shredded zucchini. Thin slices of carrot.

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Another Favorite Thing!	[21 Dec 2007\|04:55pm]
[ mood \| bouncy ] Chocolate Chip Cheese Ball 8oz package of cream cheese1 stick of butter1/2 tsp. of vanillamix that with a mixer until smooth - then mix in:3/4 cup of powdered sugar2 tablespoons of brown sugar3/4 cup of mini chocolate chipsMake a ball. Serve with graham cracker sticks. Yum, yum!
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Barbie-Cups	[17 Dec 2007\|07:13pm]
[ mood \| creative ] I have been making this receipe for awhile now..actually Chad requests it at least once a week...I decided to share it here because while I copy alot from you guys, I have never actually posted a receipe...so here it isBarbie Cups3/4 lb lean ground beef, cooked and drained1/2 cup barbecue sauce2 tablespoons grated onion (optional) I never put them in because I hate cutting onions1 tablespoon packed brown sugar3 ounces cheddar grated (about 1/4 cup), plus more for toppingOne 8 oz tube pillsburty refrigerated biscuitsPreheat the oven to 400 degrees. Stir together the beef, barbecue sauce, onion if desired, brown sugar and cheddar. Separate the biscuits and press each on into a muffin tin cup.Fill each cup with the beef mixture and sprinkle on some more grated cheddar. Bake for 10 - 12 minutes and serve right away.Here are some tips I learned from making theseMy oven must cook fast because I can only cook them for 10 minutes. Anymore and the biscuits will burnTaking them out is tricky because you have all this ground beef everywhere. What I do is take the pokey BBQ tool and stick it under the biscuit in the muffin tin and take a fork on top of the beef and scope it out. It is one of the more messy meals I make (the cheese sticks to the muffin tin.Apparently left overs are good...I give them in Chads lunch after we have it for dinner.
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Barbie-Cups

[17 Dec 2007|07:13pm]

[ **mood** |

creative ] I have been making this receipe for awhile now..actually Chad requests it at least once a week...I decided to share it here because while I copy alot from you guys, I have never actually posted a receipe...so here it isBarbie Cups3/4 lb lean ground beef, cooked and drained1/2 cup barbecue sauce2 tablespoons grated onion (optional) I never put them in because I hate cutting onions1 tablespoon packed brown sugar3 ounces cheddar grated (about 1/4 cup), plus more for toppingOne 8 oz tube pillsburty refrigerated biscuitsPreheat the oven to 400 degrees. Stir together the beef, barbecue sauce, onion if desired, brown sugar and cheddar. Separate the biscuits and press each on into a muffin tin cup.Fill each cup with the beef mixture and sprinkle on some more grated cheddar. Bake for 10 - 12 minutes and serve right away.Here are some tips I learned from making theseMy oven must cook fast because I can only cook them for 10 minutes. Anymore and the biscuits will burnTaking them out is tricky because you have all this ground beef everywhere. What I do is take the pokey BBQ tool and stick it under the biscuit in the muffin tin and take a fork on top of the beef and scope it out. It is one of the more messy meals I make (the cheese sticks to the muffin tin.Apparently left overs are good...I give them in Chads lunch after we have it for dinner.

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Chowder.	[14 Dec 2007\|10:34am]
[ mood \| good ] This is my new favorite recipe! Not good for you, but it tastes soooo good! Especially when it's freezing outside!I use the Campbells brand on all of these. Normal size cans too.2 cans of new england clam chowder 2 cans of cream of potato2 cans of cream of celery2 sticks of butter1 quart half & half1 16oz bag of frozen cornYou just mix it all together and ta-dah! Easy and delicious chowder!
4 comments\|post comment

Chowder.

[14 Dec 2007|10:34am]

[ **mood** |

good ] This is my new favorite recipe! Not good for you, but it tastes soooo good! Especially when it's freezing outside!I use the Campbells brand on all of these. Normal size cans too.2 cans of new england clam chowder 2 cans of cream of potato2 cans of cream of celery2 sticks of butter1 quart half & half1 16oz bag of frozen cornYou just mix it all together and ta-dah! Easy and delicious chowder!

4 comments|post comment

Thanksgiving Recipes	[17 Nov 2007\|09:07pm]
I am going to be bringing several dishes to Thanksgiving this year and I could use some suggestions. I am going to be bringing the sweet potatoes, cranberry sauce, green bean casserole, and a cheesecake. Any have any great recipes for the above? I'd like to make a sweet potato casserole similar to the one they serve at Boston Market. I found the recipe for it on copykat.com, but I am open to other ideas. I'd also like to make the cranberry sauce rather than just buy the canned stuff. For the green bean casserole I usually do the one on the can of French Fried Onions, do any of you have any better recipes? Also any great cheesecake recipes would be greatly appreciated!Thanks!
6 comments\|post comment

Thanksgiving Recipes

[17 Nov 2007|09:07pm]

I am going to be bringing several dishes to Thanksgiving this year and I could use some suggestions. I am going to be bringing the sweet potatoes, cranberry sauce, green bean casserole, and a cheesecake. Any have any great recipes for the above? I'd like to make a sweet potato casserole similar to the one they serve at Boston Market. I found the recipe for it on copykat.com, but I am open to other ideas. I'd also like to make the cranberry sauce rather than just buy the canned stuff. For the green bean casserole I usually do the one on the can of French Fried Onions, do any of you have any better recipes? Also any great cheesecake recipes would be greatly appreciated!Thanks!

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Which cupcakes would you eat?	[10 Nov 2007\|08:51pm]
My paid account ran out awhile ago, so I'm unable to make polls. So please use the comments to answer the question!Which cupcake(s) would you eat at a party:1. Banana cake with peanut butter icing2. Peanut butter cake with chocolate icing 3. Cookies 'n' cream cupcakes (chocolate cupcakes with cream icing) 4. Cherry chocolate chunk cupcakes5. Cranberry cupcakes with maple cream cheese icing6. Chocolate orange cupcakes 7. Coconut cream cupcakes 8. Caramel apple cupcakes9. Yellow cake with chocolate icing 10. Chocolate cake with chocolate icing Suggestions are welcome.This is for my grandfather's surprise 75th birthday, for which there will be approximately 100 people in attendance. I'm willing to make up to 4 flavors, but no more - I'll have enough to do with this lot as it is. Yes, I need my head examined.Please vote - I'm trying to figure out the biggest crowd pleasers so I don't end up taking 40 cupcakes home with me. Of the last two options I know I'll do one, since they're the "generic" cake options that most everyone who likes cake will eat. But I don't know which.
13 comments\|post comment

Which cupcakes would you eat?

[10 Nov 2007|08:51pm]

My paid account ran out awhile ago, so I'm unable to make polls. So please use the comments to answer the question!Which cupcake(s) would you eat at a party:1. Banana cake with peanut butter icing2. Peanut butter cake with chocolate icing 3. Cookies 'n' cream cupcakes (chocolate cupcakes with cream icing) 4. Cherry chocolate chunk cupcakes5. Cranberry cupcakes with maple cream cheese icing6. Chocolate orange cupcakes 7. Coconut cream cupcakes 8. Caramel apple cupcakes9. Yellow cake with chocolate icing 10. Chocolate cake with chocolate icing Suggestions are welcome.This is for my grandfather's surprise 75th birthday, for which there will be approximately 100 people in attendance. I'm willing to make up to 4 flavors, but no more - I'll have enough to do with this lot as it is. Yes, I need my head examined.Please vote - I'm trying to figure out the biggest crowd pleasers so I don't end up taking 40 cupcakes home with me. Of the last two options I know I'll do one, since they're the "generic" cake options that most everyone who likes cake will eat. But I don't know which.

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something easy to make!	[17 Mar 2008\|12:51pm]
[ mood \| chipper ] Hello everyone. My husband's work is having a potluck tomorrow and I need something easy to make. I'm already making bacon wrapped weenies, but I need something else. Any ideas? Something like an appetizer would be great!
9 comments\|post comment

Another Favorite Thing!	[21 Dec 2007\|04:55pm]
[ mood \| bouncy ] Chocolate Chip Cheese Ball 8oz package of cream cheese1 stick of butter1/2 tsp. of vanillamix that with a mixer until smooth - then mix in:3/4 cup of powdered sugar2 tablespoons of brown sugar3/4 cup of mini chocolate chipsMake a ball. Serve with graham cracker sticks. Yum, yum!
7 comments\|post comment