Fun with Braids

Awhile back I did a post on a BBQ Chicken Braid. I absolutely loved it and have been wanting to try some different combinations. So when I found myself with a surplus of goat cheese I decide to make some braids.

Since the recipe for the dough makes 2 braids I thought I would try two different kinds

Chicken Spinach and Bacon Braid

Chicken Vegetable Pesto Braid

each including some of my fav. goat cheese

For the Chicken Spinach Bacon one I just cooked and shredded some chicken, then added some marinara sauce to it. Fried up some bacon and wilted some spinach. I topped it all with some goat cheese and provolone.

The best thing about these braids is you can do whatever you like, just use your imagination and your taste buds.

My family loved it, especially my husband and he is very hard to please!

Chicken Veggie Pesto Braid

Start with some cooked shredded chicken, mix with pesto. Grill up whatever veggies you like, I used mushroom, red bell pepper, and zucchini. Then top with the cheese of your choice, I of course went with goat cheese and a cheddar & monterey jack blend. ( I think it would be great with some gorgonzola)

This one I decided to use as a freezer meal, since one braid is big enough to feed my family. But I will let you know how it tastes as soon as I try it.

I am so thankful for Mel from Mels Kitchen Cafe for introducing me to this wonderful way to make a meal!

A Healthy Start

I have always loved Hawaiin Haystacks and who wouldn't. They are sweet, salty, hot and cold, crunchy and soft. A completely delicious all-in-one meal.

Well I decided to make it just a little bit more figure friendly by using brown rice, low fat cream of chicken, and low fat cheese. Though I did put everything else on but for the most part the toppings are just veggies and fruit so you don't need to be shy. Now I do not know exactly how many calories I cut out by doing this but I do know I had no guilt at the end of the meal.

So if you have never tried this Mountain of a dinner before I suggest you start now.

Cooked and shredded chicken

1 can low fat cream of chicken soup

chicken broth

brown rice cooked

Toppings:

diced green onions

diced bell pepper

chucks of pineapple

diced tomatoes

diced celery

low fat cheese

coconut

sliced almonds

crunch won tons

When making the sauce start with the soup and then add broth or milk till it has a pourable consistency then add chicken and heat up. Served on top of rice.

Top with whatever your heart desires!

Fabulous Contest & my favorite breakfast

I would first like to say that I have been awful as posting these past couple weeks and I am sorry. But we have had a lot the "sick" going around at our house and every time I looked at the computer I just felt overwhelmed. So anyways I am back and will have to be posting double time to keep up with all the yummy things I have been waiting to share.

But before I do I would like to tell you about this awesome contest for my BIL's business. They restore furniture and have the most awesome pieces.

This is one of my favorites, they are giving away $200 to spend on their stuff, all you have to do is put a couple of comments on their blog. So head on over as fast as you can, because the contest end tomorrow. Restoration Furniture

Now onto my new favorite breakfast

If you have not gone to Jamba Juice and tried their steel cut oatmeal with fresh fruit and a sugar and nut topping, you are Seriously missing out.

After the first bite I KNEW that this was the "One" I have been waiting for, and I just couldn't get enough. So if you still aren't convinced the best part is the the price go here for a printable coupon and you can get it for only a $1- um SCORE!!!!!

Here I have done my best to recreate it.

The first time I didn't have steel cut oats so I used cream of wheat- which was good but once I got the steel cut oats it was Way Better.

The thing is with Steel cut oats is that they take quite a long time, around 45 min. But they ARE worth it, I then toasted up some brown sugar and pecans with a tiny bit of butter, and added some craisins and bananas ( though any fruit you like will do). Wow, lets just say Awesome.

But if you don't have the time just head on over to Jamba Juice where I think it is only $2 regularly.

Best part is that it is Super good for you.

There you have it now check back tomorrow for some more yummy recipes.

Crinkle Cookies for Santa

I saw these cookies a few years ago in a magazine, we tried them and loved them. This year after I made them my husband informed me that these were one of his 2 Favorite cookies, and proceeded to eat as much as I would allow. Since I made these to give out to neighbors I kinda had to hide them from him. But in his defense they are REALLY REALLY GOOD!

So while we already made these a couple of times and ate most of them, we have decided to make them for Santa as well because doesn't he deserve the BEST, and they are the BEST!

I hope everyone is having a wonderful Christmas season and I will report back after Christmas with all the goodies I have eaten and made, here are a couple that you may find some use for.

Chocolate Crinkles

Ingredients:

3/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1 cup sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces mini semisweet chocolate chips

1/4 cup powdered sugar

In a large bowl mixt together he melted butter, cocoa powder, and sugar. Wisk in the eggs and vanilla extract. In a medium size bowl, stir together the four, baking powder, baking soda and salt. Use a large spoon to slowly add he dry ingredients to the chocolate mixture. Stir in the chips . Refrigerate dough 2 hours.

Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in confectioners sugar. Bake the cookies on an un-greased cookie sheet for 10 min. Set the sheet on a wire rack for 5 min. then lightly dust the cookies with powdered sugar. Transfer cookies to rack to cool completely. Makes 4 dozen.

Once again these are so good and taste like little truffle cookies, so moist and rich and oh just perfect. Also here is a cute way to give them to a friend.

Put some cute paper on an empty pringles can.

For Steve's Birthday this year I did a Cereal bar party, I also made a couple of breakfast casseroles. This one from Pioneer Woman was INCREDIBLE. It was totally different and so good everyone loved it and it was the first one gone. The secret is the Pita Chips, if you have ever had these you know they rock, if not you are missing out.

This is what I will be making for Christmas Morning, I am already excited for it!

Here is the recipe I used, next time I make it though I will be adding at least 4-6 more eggs. It did not have enough. Just fyi

Recipe: Mushroom Bacon Breakfast Strata

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 12

• 10 slices Bacon, Cut Into 1/2" Pieces
• 12 whole White Mushrooms, Sliced
• 8 whole Eggs Beaten
• ½ cups Half-and-half
• Salt And Pepper, to taste
• 4 ounces, weight Cream Cheese
• ½ cups Grated Cheddar Cheese
• 10 ounces, weight Stacy's Simply Naked Pita Chips

Preparation Instructions

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet (don’t clean skillet first) and cook until done.

Mix eggs, half-and-half, salt, and pepper.

Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten. Tear pieces of cream cheese and evenly distribute over the top of chips. Distribute mushrooms and bacon over the top of this, followed by the cheddar cheese. Pour egg mixture evenly over all ingredients.

Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately. Enjoy!

Progressive Dinner

We have been doing Progressive Dinner with the Cummards for awhile now. This was my family's first year to do it. It is such a fun way to see everyones Christmas Decor while enjoying AMAZING food! My family sure knows how to bring it.

The first house was appetizers with Hayley & Brett the newlyweds!

She made spinach and artichoke dip & , jalapeno jelly with cream cheese.

Brett decided to get fancy and made this super Delicious Brie En Croute, I have been seeing this everywhere but didn't really think I liked Brie, well I was wrong this puppy was to die for. The puff pastry was stuffed with brie, pecans and brown sugar - Hello this was almost dessert and dang good. Also could it look any fancier. If you are looking to impress this is the way to go.

Ingredients

(adapted from Martha Stewart0

Serves 12 to 16

• 1/2 cup pecan halves
• 1/2 cup packed dark-brown sugar
• All-purpose flour, for dusting
• 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
• 1 wheel (2.2 pounds) Brie
• 1 large egg yolk
• 2 tablespoons heavy cream

Directions

1. In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
2. Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
3. Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
4. Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
5. In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
6. Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Next was Colin & Heather's

Wow she really went all out.

Look at this drink station, yes those glasses are rimmed with sugar and limes!

What a gorgeous table setting!

I forgot to take a pic of the food but it was superb, she had chicken recipe from Kona grill with some amazing sauces and mashed potatoes. I am definitely going to be getting this recipe so stay tuned.

Last but not least my house for Dessert. I made Hot Chocolate Truffle balls from Mels Kitchen.

As soon as I saw these I knew I would be making them, they are super simple and a cute way to have hot chocolate.

(I think next time I am going to try milk choc. chips instead of semi-sweet. )

Red Velvet Cake from Costco

try this you will not be disappointed.

Hudson made cookies with his cousins and brought them to share at the party

Everyone got a treat to pick from

Holiday Aroma

Peppermint Bark -from Costco

Trail Mix -from Costco

Candied Cinnamon Sugared Almonds

- these were better than the ones at the mall, and Jackson made them all by himself!

Thanksgiving

Yes I do realize it is Almost Christmas! I am a little behind but since both of these dishes will still work great for the Holidays I thought I better share them.

We had a Great Thanksgiving Weekend. We started with our Cummard Thanksgiving Eve Lobster Fest, which is exactly as good as it sounds. Even the side dishes are as delectable as the Lobster. They kind of have to be since I have a few sisters-in-law who are not into the whole "Seafood" scene, sad I know. My son however is Pro Lobster all the way, he tries to order it everywhere we go.

I brought the hor d'oeurvres, a Hot Spinach and Artichoke dip, and Deviled Eggs. They were both fantastic, that dip didn't last very long especially with the delicious Five Seed Crackers from Costco ( the BEST!!!!). My mom gave me this recipe forever ago and every time I make it I get rave reviews. It is very rich, creamy and tasty, it is hard not to eat every last bite. I even had a spinach hater dipping in! Yes it is as fattening as it looks, sorry!

Hot Artichoke Heart Dip

Ingredients:

1-14 oz can of artichokes (marinated in water) chopped and drained

2 cups mayo

1 cup graded parmesan cheese

1 can green chilis diced

2 dashes of garlic powder

1/2 pkg chopped spinach drained

Mix and Bake at 325 degrees for 30 min. Serve warm with crackers.

Serving idea: Microwave on high in covered dish until bubbly, 3-5 min. Transfer to round bread bowl, hollowed out. With a quick trip to the oven until bread is warm and slightly crispy

Yes this is me getting 3rd's of this phenomenal salad ( which I must get the recipe for).

The next day we headed up to Tonto Basin for Thanksgiving part II.

I saw this recipe on Mels Kitchen Cafe and even though I am NOT a stuffing fan I knew I had to make it. First it had goat cheese in it, which I love ( and also had a ton of) plus the picture looked so good I just knew it had to be. My mom also decided I need to make it as well after hearing the title " Wild Rice and Goat Cheese Stuffing" Hello, how could that not be good.

I ended up baking mine on a cookie sheet so there was more surface area to crisp up and oh baby it was good! I mean I think my Grandma's may have gotten overlooked next to this beauty. There were a lot of fans and not one nay sayer. So if you are looking to impress this will make you look like Giada or Rachel!

Wild Rice and Creamy Goat Cheese Stuffing
from Mels Kitchen Cafe

*Note: if you don’t prefer the taste of goat cheese, simply substitute cream cheese, a milder tasting creamy cheese, or leave it out altogether.

*Serves 10-12 as a side dish and the recipe can be easily halved

2 cups wild rice (I used a blend of wild and brown rice)
8 ounces turkey bacon, chopped
4 tablespoons butter
1 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, finely chopped
2 teaspoons dried thyme
1 (day-old) loaf country-style or artisan bread, cubed, about 6 cups of bread cubes
12 ounces goat cheese or cream cheese
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth or stock

Preheat the oven to 375 degrees F.

Cook wild rice according to package directions, making sure the rice cooks completely and is very tender and soft. Transfer the rice to a large bowl when it has finished cooking and has cooled for about 10 minutes.

Heat the butter in a large 12-inch nonstick skillet over medium heat. Add the bacon, onions, carrots and celery and cook until soft, stirring occasionally. Add the garlic and thyme and cook for 1 minute, stirring constantly. Add the onion mixture, bread cubes, goat cheese, parsley, salt, pepper and chicken broth to the large bowl with the rice. Mix to combine. I like my stuffing a bit on the non-soggy side so add more chicken broth 1/4 cup at a time if you’d like your mixture more wet.

Transfer the mixture to a large (9X13-inch or even larger) lightly greased baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.

Guess I caught these 2 a little off guard

Jackson on his 2nd helping of pie. This boy is such a good eater, there isn't anything he won't eat!

and what would a good Thanksgiving in the desert be without some clay pigeon shooting

man look at that form

yeah I didn't hit any :(

and of course my greatest Blessings

Holiday Aroma

Every year my mother-in-law's house smells oh so Good!

She burns this little mix of stuff on the stove that is just divine. I always say I am going to make it to pass out to friends and neighbors, and use for myself. Well this year I finally did it, I love it and it is so easy. You just put all the stuff into a pot on the stove and keep it on low, refresh it with water and when it stops smelling do a new batch.

Holiday Aroma

1 small orange

1 lemon

2 tbsp. of cloves

1-3 cinnamon sticks

1 bay leaf

Slice and mix in one quart water, place on low on stove, renew with fresh water.