Friday, July 18, 2014

Pioneer Woman's Bowtie Chicken Alfredo--Put to the Test

I've said it before and I'll say it again, I love the Pioneer Woman. This recipe is one of our favorites by her.  If you're an alfredo lover like we are, you'll enjoy it too. Plus, it's 10x better than anything Olive Garden could make.

The one thing I would change about this recipe is, double the amount of sauce.  It disappears onto the noddles, which makes me sad.  Hubby and I both enjoy a saucy alfredo, but each time we make this we never seem to remember to double the recipe. Also, make sure to make this with wine, and not just chicken broth.  The wine gives it an awesome flavor, that also tastes beautifully with garlic bread! 

If I'm making this for lunch during the week, I like to take the chicken out and throw some broccoli and whole wheat pasta in. Both ways taste extraordinary!  

To make this recipe and so many more, please visit the Pioneer Woman.


Friday, July 11, 2014

Chewy Cookies and Cream Bars

Like I promised, here is the Oreo recipe I made for the Fourth of July. The best way to describe these bars is..they taste like gigantic Oreos!

Hubby will not go near these because they are made with marshmallows. I thought I could sneak it past him. Oh well, more for me! A pan full of heavenly goodness, all to myself. Sadly, I can not finish all of these myself before I start my Advocare 10-day Cleanse next week, so 3/4 of these will be going in the trash later this week.


Ingredients
1 package of Oreos
1 (15 oz) package Marshmallows
4 tablespoons butter (room temperature)

Directions
Place Oreos in a food processor and pulse until they are roughly ground. Reserve 1/8 cup and put off to the side.

Melt marshmallows and butter in a large bowl in the microwave for 2 minutes. 

In the meantime, line a 8x8 baking pan with tinfoil that is lightly sprayed with non-stick cooking spray.

Stir together the Oreos and melted marshmallows until well combined.  Spread the mixture into the prepared baking pan. 

Sprinkle the reserved Oreos over the top.

Cover with saran wrap and place in the refrigerator for 1 hour to allow the bars to fully set.

Gently peel back the tinfoil before cutting. 








Monday, July 7, 2014

Hawaiian Sliders

Football season is right around the corner, and I'm so excited! Last year was the first season Hubby and I couldn't watch every single Packer game on t.v. It was heartbreaking...mainly for me, I love me some Aaron Rodgers. Whenever the Packer's were on we either went to a bar, spending way too much money on drinks and food, or we stayed home. If we stay in, I go all out. I throw our own little Packer party. In other words, I make a ton of food for two people to snack on for three hours.

This year, I'm getting ahead of the game (no pun intended) and testing out new recipes for our game days.  First on the list are these Hawaiian Sliders.  I first got the idea from the Hawaiian Meatballs I make for game days.  It's also is the perfect excuse to use the leftover ham from the Dr. Pepper Glazed Ham I made for the Fourth of July.

If I were making this for Hubby, one ingredient I would change about this recipe is the big pineapple ring.  I personally enjoyed the taste of the sandwich with the pineapple on it. But, the entire time I was enjoying it I could hear Hubby in the back of my head saying "Ewwwww pineapple!" When I make this recipe again I would disguise the pineapple taste and make the sauce of the Hawaiian Meatballs to spread over the ham before adding the cheese.

Enjoy!


Ingredients
Kings Hawaiian Savory Butter Rolls
Dr. Pepper Glazed Ham-any ham will do
Provolone Cheese Slices
Pineapple Rings

Directions
Heat the rolls according to package directions.

On a microwave safe plate heat leftover ham thoroughly. Once the ham and rolls have been heated through, start assembling the sliders. Ham, cheese, pineapple. Stick a toothpick through the middle of the sandwich.

Place in the microwave for 30 seconds to melt the cheese if needed.  

Enjoy! 






Friday, July 4, 2014

Our Second 4th of July Away from Home

Today marks the second Fourth of July that Hubby and I have been living away from home.  Last year at this time, we would have been living in Florida for a whole five days.  We knew absolutely no one except for his Aunt and her husband.  They were so kind to invite us out to Marco Island to watch the fireworks over the ocean.  It was a blast adventuring out in our new state.

But, this year our restaurant is going through it's first winter, yes I said winter. So, Hubby is working and I'm here wishing we were back in Wisconsin celebrating today with our family.  It's also our first 4th with our anxiety stricken dog. We have no idea how tonight is going to go with him, so we'll be watching the Bonita Springs fireworks from our balcony.  Until Hubby gets home, I'm keeping busy by cleaning, cooking, baking, blogging and online shopping. Anything to get my mind off home.

For our menu tonight, I'm making one of our favorite recipes,  Dr. Pepper Glazed Ham. I've posted this recipe in the past and it was a hit with over 600 reviews in two days. I will also be making an Oreo treat later on. That recipe will be posted sometime this up coming week.

Also, next week I will be sharing a Round 2 Recipe that can be made using the left over glazed ham.

Until then, have a great day everyone!


Dr. Pepper Glazed Ham

Ingredients 
8lb semi-boneless, fully cooked ham
6 oz Dr. Pepper
1/4 cup spicy brown mustard
1-1/2 cup brown sugar
1-1/2 tablespoons apple cider vinegar

Directions
Place ham into a 6 quart crock pot.  Take a knife and gently slice a diamond pattern into the top of the ham. Don't press down too hard, you don't want to slice through the entire ham.  

Next, pour 1 cup of water over the ham, and place the lid on. Turn the crock pot on for 6-8 hours. 

In the meantime, place all of the ingredients for the glaze into a small saucepan and whisk together. Turn on medium-high heat until it boils.  Once it boils turn it down to a simmer for 15-20 minutes until it darkens and thickens slightly.  

Next, use a basting brush and start brushing the glaze over the ham every 2 hours or so, until the ham has reached 140 degrees.  



Tuesday, July 1, 2014

Hawaiian Meatballs over White Rice


Ingredients 
26 frozen turkey meatballs
1/2 cup ketchup 
1/3 cup packed brown sugar
1 (8 oz) can pineapple tidbits-juice included

Directions
Combine all the ingredients in a large sauce pan.  Heat over medium-low heat for 30 minutes.  Serve over white rice.