Sweet Thursday...Recipe & PH Day

Oh yes, this is definitely a dessert you will need to try.  Do you love chocolate chip cookies?  Then this will be right up your alley.  I give you.....Chocolate Chip Pie.  Super tasty and super easy.

Chocolate Chip Pie
1/2 cup margarine, softened
2 eggs, slightly beaten
2 teaspoons vanilla
1/2 cup flour
1 cup sugar
1 cup chocolate chips {I use 1/2 milk chocolate and 1/2 semi-sweet}
1 cup nuts {I use chopped walnuts}
1 9 inch unbaked pie shell

Heat oven to 350 degrees.  In mixer bowl cream butter; add eggs and vanilla.  Combine sugar and flour in separate bowl and slowly add to creamed mixture in mixer.  Stir in chocolate chips and nuts; pour into unbaked pie shell.  Bake 45 to 50 minutes until golden on top.  Great served warmed or room temperature with ice cream.

Try it and let me know what you think.  This was my sister's favorite dessert growing up!

It's Thursday so it is Ruby Jewel Day over at Prairie Hive!  Movie to Reality - Sex and the City 2....must see beautiful blue sofa find.

Also, get excited b/c Monday we will be launching Issue One of Prairie Hive's online magazine!  If you have been to the site, you know the "coming soon" on the home page?  Well, it will no longer be coming soon, the magazine will be front and center.  You will definitely want to check out our feature story about a couple in mid town with a great mid century modern house..and then how to take that style and use it for entertaining.  Lots of eye candy and inspiration coming your way!

Hope you have a great Thursday!

Recipe {Cucumber Salad}

Growing up, I spent a lot of time at my grandparents farm.  During the summer both Grandma and Grandpa plant gardens.  One of mine and Grandma's favorite veggies are the cucumbers.  I remember Grandma picking a cucumber from the garden, slicing it up, and sprinkling it with salt and pepper.  So simple and so delicious!  We actually had some last week while sitting on the porch of our condo in Destin, Florida. 

There is such a difference between a homegrown cucumber and those huge things you buy at the grocery store...no comparison.  What we have found is that the smaller the cucumber is, the better it tastes.  Many of the big ones can get bitter.If you can't get your hands on homegrown cucumbers, the next best thing that I have found are the mini cucumbers.  I just bought some at Sam's.  They are much smaller than the typical ones you buy and they taste a whole lot better! 

I love them just with salt and pepper, as mentioned above, but I also love them in this Cucumber Salad....

Cucumbers

Onion

Vinegar {can be any kind, this time I used apple cider vinegar}

Ranch Salad Dressing

Salt

Pepper

Slice your cucumbers & onions {as many as you want}, toss with vinegar, ranch dressing, salt, & pepper.  I just eye ball it.  You don't want them floating but you really can't mess it up.  These are great right away, and also after they sit for a little bit and marinate.

This is a great crisp and cool side to any summer dish.  Oh....and EASY!

recipe {hobo dinner's}

hobo dinner's are a fun and easy recipe that we use to do alot growing up.  it's one of those recipes that once you have the concept down, you can do anything you want. 

here's the concept:  each person get's their own foil package.  you choose the meat {beef, pork, or chicken}, vegetables, marinade, and seasonings, put it all in a foil package and either grill, bake, or cook it in the crock pot....or cook over a camp fire.  growing up we always did them on the grill or in the oven, but last week mom was making them and threw out the idea of cooking them in the crock pot.  i tried it, and it worked wonderfully!  if you decide to bake or grill, the packages need to cook for about an hour.  i cooked them in the crock pot for about 4 1/2 hours on low and they turned out great.  this is a fun recipe to get the kids involved b/c they can make their own. 

onto the pics.....

ingredients:

meat {we did ground beef...hamburger patties.  you can do chicken or pork as well.  seafood doesn't work b/c the meat cooks faster than the veggies}

vegetables {zucchini, squash, potatoes, onions, fresh green beans, carrots, peppers, etc.}

marinade {yoshida's works great, i tried a new one that i got from sam's, but you could use anything}

seasonings {garlic salt, pepper, red pepper flakes, etc.}

foil

chop all of your vegetables into similar sized pieces.  fresh veggies are so pretty!

if using ground beef, pat into similar sized patties, sprinkle with salt and pepper

take a square piece of foil and place your meat in the center

add fresh veggies on top of meat

add seasonings and marinade

fold foil packet up...kind of like the left overs from those hibachi places

each individual foil package

place all packages into crock pot and cook on low for 4 - 4 1/2 hours

or on the grill, or in the oven for about an hour

once the time has passed, open your foil packet....great to serve over rice!

this is a great do ahead meal.  you could put the packages together the night before and keep in the fridge until cooking time.  oh, and clean-up is a breeze!

recipe {personal calzones}

for the calzone dough i use this recipe.  it is a yummy and easy homemade pizza dough that only has to rise 10 minutes.  i made 4 calzones total using 1/4 of the dough for each one.  once you make the dough into a ball and let it rise, i then just cut the dough in to 4 equal pieces.  then just roll out each piece.  it doesn't need to be perfect!  if you don't want to make your own dough, then you can just use a store bought pizza dough. 

you can fill your calzones with any of your favorite toppings.  here is what i used:

pasta sauce

ricotta cheese

ground beef, already cooked

turkey pepperoni {super yummy and much better nutrition wise than regular}

onions

green olives

shredded mozzarella cheese

roll out your dough and spread a spoonful of the pasta sauce in the center, but don't get too close to the edges.  after the sauce, spread the ricotta cheese on half of the dough.  then top with your meat and veggies.  sprinkle with cheese.  fold the dough over your toppings and crimp the edges to seal your pocket.  cut 3 slits in the top.  brush with melted butter and sprinkle with garlic sauce.  bake until golden brown in a 400 or 500 degree oven.

**tip** for a crispier crust, place your baking stone in the oven while it heats up.  you want your stone to be HOT when you put the calzones on it.  once your calzones are ready, plop them on the pizza stone.  pre heating the stone and keeping your oven hot will give you a nice crisp crust.

enjoy! 



recipe {boursin chicken & kale with orzo}

this recipe is a combination of two that i had received from friends.  it's an easy dinner that #1 tastes great #2 uses only 1 skillet and #3 looks faaaaancy!

boursin chicken & kale with orzo

4 chicken breasts

1 bunch of kale, chopped

boursin cheese

sliced cherry tomatoes

chopped onion

white wine

pasta sauce

parmesan cheese

orzo

-heat oven to 350 degrees

-pound out the chicken breasts.  this works best to place the chicken in between plastic wrap

-place some boursin cheese in the middle of the thin chicken breast

-roll chicken and secure with tooth picks, salt & pepper

-using a hot cast iron skillet with a little bit of oil, brown chicken on all sides {chicken doesn't have to be completely done b/c it will cook more in the oven}and remove from skillet

-add chopped onion, cherry tomatoes, and chopped kale to skillet and sautee for a few minutes adding a splash of white wine

-once kale wilts a bit place chicken breasts on top of kale mixture

-spoon pasta sauce on top of each chicken breast and sprinkle with parmesan cheese

-place cast iron skillet in oven and bake until chicken is completely done

-serve over cooked orzo

enjoy!

recipe {3 layer dessert}

this recipe is one of my favorites from childhood.  many birthdays were celebrated with this dessert.  it also has multiple names.  at my house it was "3 layer dessert", my aunt calls it "better than sex dessert" and someone else calls it "sunday school delight".  who knows....you can call it whatever you want but one thing is for sure...it is tasty!

3 layer dessert

ingredients

melt the butter

flour

flour and melted butter

mix together and add pecans.

the consistency will be crumbly

pat dough into greased 9 x 13 baking dish

bake until slightly golden on the edges

cream cheese and powdered sugar

mix until you get an icing type consistency

using a spatula, fold in 1 cup of cool whip

spread cream cheese mixture on top of cooled crust.  you must let the crust cool!  i stick it in the freezer so it goes quicker.

vanilla and chocolate pudding

mix with milk for 2 - 3 minutes

pour and spread pudding mixture on top of cream cheese mixture

top with remaining cool whip and any goodies that you choose

reese's peanut butter cups and butterfinger.....yum-o!

voila!  3-layer dessert {i guess 4 if you count the crust}



1 cup flour

1 stick butter melted

1/2 cup chopped pecans

1 package 8-ounce cream cheese {i used 1/3 less fat} you will want the cream cheese to be room temperature

1 cup powdered sugar

1 cup coolwhip

1 small package instant chocolate pudding

1 small package instant vanilla pudding

2 1/2 cups water

1. mix together flour, melted butter, and pecans

2. press dough into greased 9 x 13 pan

3. bake at 350 degrees until slightly golden around the edges

4. let crust cool before topping {i pop it in the freezer so it cools faster}

5. using a mixer, mix together room temp cream cheese and powdered sugar

6. fold in 1 cup coolwhip to the cream cheese mixture...DON'T use a mixer...fold in with a spatula

7. spread cream cheese mixture on top of cooled crust

8. mix together chocolate and vanilla instant pudding with 2 1/2 cups of water. mix for 2 - 3 minutes until the pudding thickens

9. spread pudding mixture on top of cream cheese mixture

10. using the remaining cool whip, cover the pudding mixture

11. top cool whip with your choice of toppings...i used reese's peanut butter cups and butterfinger's, but you can use anything you like!

enjoy!

what's cookin' this week?

mexican lasagna

blackened salmon cajun pasta

sausage & rice casserole & salad

hot turkey pastrami, provolone & mushroom sandwiches w/ sweet potato fries

blackened salmon cajun pasta

for this recipe i am using frozen blackened salmon from sam's.  if you don't like salmon, you can replace with chicken.

2 tsp. cajun seasoning

2 tablespoons margarine

16 slices of bell pepper {any color}

8 large mushrooms, sliced

2 green onions, sliced

3 to 4 cups cream {i'm going to try it with FF half & half}

1/2 tsp. dried basil

1/2 tsp. lemon pepper

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. pepper

8 oz. linguine cooked and drained

grated parmesan cheese

saute peppers, mushrooms, and onions with the margarine and cajun seasoning.  cook and stir for 2-3 minutes until tender.  add cream and remaining seasonings; heat through.  add linguine and toss; heat through.  sprinkle with parmesan cheese.  place pasta on plate and top with blackened salmon.

enjoy!

what's cookin' this week + recipe {asian salisbury steak}

full moon cafe tortilla soup

asian salisbury steak w/ rice and brussell sprouts

spicy shrimp fried rice

homemade pizza

blackened salmon w/ orzo

indian food

asian salisbury steak

12 ounces lean ground beef

3/4 cup finely diced red bell pepper

3/4 cup chopped onions

1/4 cup plain dry breadcrumbs

4 tablespoons hoisin sauce, divided

2 tablespoons minced fresh ginger

3 teaspoons canola oil, divided

4 bunches or 2 4-ounce bags watercress, trimmed {16 cups}

1/2 cup shao hsing rice wine or dry sherry

1.  place rack in upper third of oven; preheat the broiler.  coat a broiler pan and rack with cooking spray.

2.  gently mix beef, bell pepper, inions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined.  form the mixture into 4 oblong patties and place on the broiler pan rack.  brush the tops of the patties with 1 teaspoon oil.  broil, flipping once, until cooked through, about 4 minutes per side.

3.  meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat.  add watercress and cook, stirring often, until just wilted, 1 to 3 minutes.  divide the watercress among 4 plates.  return the skillet to medium-high heat, add rice wine {or sherry} and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduce, about 1 minute.  top the watercress with the salisbury steaks and drizzle with the pan sauce.

**i have not done the watercress part of the recipe.  sounds great, just never remember to buy it.  if you try it, let me know if it is good!**

recipes {drinks}

with all this wonderful snow weather that we have had, mymichael and i have had the chance to try out a few new winter recipes!  soome of these are tricky....so pay close attention!!!

snow slushies

coke or your favorite soda pop

fresh snow

gather fresh snow from your front or back yard.  fill glass with snow & slowly pour soda pop over the top.

voila!  snow slushies!  absolutely wonderful!



the other drink recipe is for the adults.  mymichael has been under the weather for the past 5 days...sore throat...coughy...etc.  so, yesterday i made hima hot toddy.  i've always heard people using them to soothe throats and such, so i figured we would try it out. 

hot toddy

1 ounce whiskey or bourbon {we used whiskey bourbon...corrected by mymichael.  sorry but it's rather confusing!}

1 tablespoon honey

1/2 lemon

1 cup boiling water

pour 1 ounce of whiskey bourbon into a glass.  add honey and the juice from 1/2 a lemon.  boil 1 cup of water and pour into glass with whiskey bourbon, honey mixture.  stir to incorporate honey.

since we have SO much snow i started thinking about other things you could make with it.  here are some ideas i have come up with...

-snow ice cream

-snow banana split, use snow as the ice cream and top with chocolate syrup

-snow cones

those are just a couple...do you all have any ideas?

recipes

the first recipe is one of my favorites growing up.  it is oh so yummy!

Sausage & Rice Casserole

1 1/2 pound sausage

1 cup green pepper, diced

1 cup celery, diced

1/2 cup onion, diced

1 1/4 cup dry instant rice

2 cans 99% fat free cream of chicken soup

1 can 99% fat free cream of mushroom soup

1 can water

Brown sausage.  Drain fat and brown celery, pepper and onion.  In a large bowl combine the sausage and vegetable mixture.  Add rice, soup, and water and mix together.  Pour mixture into a greased baking dish.  Bake covered with foil at 350 degrees for 50 minutes, take cover off and brown top.  This freezes great! 

this next recipe usually goes over very well with the kiddos....and it's super easy!!!

Dorito Casserole

1 pound ground beef

1 can 99% fat free cream of chicken soup

1 can chili beans

1 can rotel, tomatoes w/ green chilis

Dorito chips

Shredded cheese

Brown ground beef.  In a bowl, mix together beef, soup, chili, & rotel.  In a deep, greased, casserole dish, start with chips on the bottom, then a layer of the meat mixture, then chips, meat....continue until you run out of meat.  Meat should be on top of the casserole.  Sprinkle with cheese.  Bake on 350 degrees until it is hot through and cheese is melted.

Okay, the next recipe is for all those chocolate lovers out there.....beware!

Chocolate Sheath Cake

2 cups flour

1 cup water

2 eggs

3-4 tablespoons unsweetened cocoa

1 teaspoon vanilla

1 stick margarine

1/2 cup buttermilk

2 cups sugar

1 teaspoon baking soda

Preheat oven to 400 degrees.  Mix sugar and flour.  Heat butter, cocoa, and water in a saucepan until it reaches boiling.  pour hot mixture over dry ingredients, add buttermilk with soda, eggs, and vanilla.  Pour onto a greased cookie sheet {that has edges on all 4 sides} and bake for 20 minutes.

Icing:

1 stick margarine

1 teaspoon vanilla

3 cups powdered sugar

6 tablespoons milk

1-2 tablespoons unsweetened cocoa

1/2 cup pecans {optional}

Heat margarine, milk, and cocoa over heat until margarine is melted and it is beginning to boil.  Add powdered sugar, vanilla, and nuts.  Pour over cake in cookie sheet.

***i did not claim that these were all healthy recipes!  but they sure are good!***

Happy Friday!!!

recipes {soup's}

so, i guess i will jump on the "it's going to snow, let's cook soup or chili" bandwagon.  it always amazes me when we have winter weather, here in tulsa, how the possibility of a few snow flakes on the ground can send the entire city running to grocery store within a matter of hours!  i guess that's what you get when you only have a couple true snows a year.  so, onto the recipes.....here are a couple of our favorite soup's...

full moon cafe chicken tortilla soup

combine thesee ingredients in a large pot and bring to a boil:

3 cans chicken broth

1/2 teaspoon pepper

to thicken:

 in a small sauce pan melt 1/2 stick butter.  stir in 3/4 cup flour.  cook over low heat stirring constantly until mixture is smooth and thickened.  stir roux into chicken broth.

add:

1 cup shredded cheddar cheese

1 pint fat free half & half

2 teaspoons diced jalapenos

1 10 ounce can rotel tomatoes with chilis

1 cup cooked, diced chicken meat {or one can of canned chicken}

cook over low heat stirring frequently.  to hold, place soup in top of a double boiler over hot water {or wait to add shredded cheese until a few minutes before serving}.  serve with pico de gallo, guacamole and tortilla chips.

shrimp and black bean chili

1/2 cup chopped onion

1 tablespoon canola oil

15 oz. black beans, rinsed and drained

14 1/2 oz. can diced tomatoes undrained

1/2 teaspoon dried basil

1/2 cup chopped green pepper

1 cup fat free chicken broth

1/3 cup picante sauce

1 teaspoon cumin

1 pound uncooked shrimp peeled & deveined

in a large sauce pan, saute onion and green pepper in oil for 4 to 5 minutes or until crisp tender.  stir in the beans, tomatoes, broth, picante sauce, cumin and basil.  reduce heat and simmer uncoverend for 15 minutes or until heated through.  add shrimp and simmer until shrimp turn pink and are done.

hope everyone enjoys their winter weather here in tulsa!

recipes {poppy seed chicken & poppy seed cake}

today it's all about the poppy seeds!

poppy seed chicken

1 can chicken {or 1 pound chopped chicken breast}

1 can 99% fat free cream of celery soup

1 can 99% fat free cream of mushroom soup

1 cup fat free sour cream

1 small package slivered almonds

mix all of the above ingredients and place in a well greased 9x13 dish.

topping:

1/4 lb. Ritz crackers, crushed

2 tablespoons poppy seeds

1 stick margarine, melted

mix until crackers are well coated with margarine and poppy seeds.  put cracker mixture ontop of chicken mixture.  bake in a preheated 350 degree oven for about 30 minutes or until bubbly.

poppy seed cake

3 cups flour

1 1/2 teaspoon baking powder

1 1/8 cup oil

1 1/2 cup milk

1 1/2  teaspoon each of the following flavors:  almond, vanilla & butter

1/2 teaspoon salt

3 eggs

2 1/4 cup sugar

1 1/2 tablespoon poppy seeds

mix oil and sugar together.  gradually alternate dry ingredients with milk.  add flavors and poppy seeds at the end of mixing.  pour into 2, greased, loaf pans.  bake at 350 degrees for 1 hour or until done with the toothpick test {insert toothpick into top of cake and remove.  if there is batter on the toothpick the cake is not done yet, if the tooth pick is clean then it is done}

icing:

1/4 cup orange juice

3/4 cup powdered sugar

mix together with a whisk and pour over cake.

***tip:  try to avoid any drug tests after eating all these poppy seeds!***

enjoy!



recipe {mexican lasagna}

as you can see, my blog is a little different.  it is "under construction" for the time being, so bear with me please!

onto the recipe of the day...

mexican lasagna

1 1/2lb. ground beef

1 cup diced tomatoes, fresh or canned

1 can diced green chilies

2 eggs beaten

2 cups shredded cheese

1 pkg. taco seasoning mix

1 can {15 oz} tomato sauce

1 cup ricotta cheese

10 corn tortillas

in a large skillet brown ground beef, drain fat.  add taco seasoning mix, tomatoes, tomato sauce, and chilies; blend well.  bring mixture to a boil.  reduce heat; simmer, uncovered for 10 minutes.  in small bowl combine ricotta cheese and eggs.  in the bottom of a greased 9x13 pan, spread 1/2 of meat mixture.  top with 1/2 of the corn tortillas, spread ricotta cheese mixture on top of tortillas.  put another layer of tortillas.  top with remaining meat mixture.  top with cheese.  bake uncovered in 350 degree oven 20 to 30 minutes.  let stand 10 minutes before cutting into squares.

enjoy!

what's cookin' this week

this week i have a couple carry-over's from last week and all the other recipes are a first time try for me.  wish me luck!

chicken enchiladas

crock pot meat loaf with red potatoes

barbacoa pork rice bowl

black bean burgers w/ mango salsa

moroccan chickpea chili w/ orange & green olive salad

i have had quite a few people ask for some easy week night recipes.  so, each day this week i will give out at least one recipe from my family cook book that my mom gave me a few years ago for christmas.  they will be easy, quick and tasty!  some may have pics, some won't.  so, for this week's first recipe.....

chicken spaghetti

1 1/4 cup cooked spaghetti

1 can white meat chicken

1/4 cup chopped green pepper

1 cup shredded cheese {any kind}

1 can 99% fat free cream of chicken soup

2 tablespoons picate sauce {any kind works, could be chipotle flavored, regular, anything}

1/2 cup chopped onion

cook spaghetti, drain and set aside.  mix chicken, onion, cream of chicken soup, green peppers, picate sauce and spaghetti together.  pour into greased 9x13 baking pan.  top with cheese.  cook at 325 degrees for 45 minutes.  start in cold oven.  this is a great dish to make ahead and freeze...skip baking, wrap in foil and pop in freezer until you are ready to bake it. 

chocolate mousse

{the easiest mousse you will ever make!!!}

1/2 cup chocolate syrup {i use the sugar free or lite version}

1/4 cup unsweetened cocoa

1 teaspoon vanilla

2 cups fat free cool whip {one small tub}

allow cool whip to thaw {by sitting on counter....do not microwave it!}, it should not be frozen.  in a medium bowl, combine cocoa, vanilla and syrup until smooth; fold in cool whip.  do not stir in a circular motion...fold it in otherwise it will start to break down.  once it is mixed you can either spoon into bowls and eat as is or it is wonderful in the small pre-made phyllo cups that you can buy at the store.  i also put it in the individual sized graham cracker crusts that you can buy at the store.  if you want, it is great to top with any kind of fruit. 

happy monday!

what's cookin' this week

pernil {puerto rican pork} with black beans & rice

homemade pizza & salad

sesame beef stirfry

crockpot meatloaf {new recipe from mom} w/ red potatoes & green beans

chicken enchiladas & salad

cuban paninis

shrimp & black bean chili

happy monday!

recipe {roasted brussel sprouts}

brussel sprouts.  i'm sure for some people that vegetable brings up horrible memories from childhood.  i didn't grow up eating brussel sprouts.  i am an avid food network watcher and saw the different chefs roasting brussel sprouts and they all looked delicious, but i had never even tasted one until i was in new york city this past october.  we were at a little restaurant called "westville" in greenwich village.  brussel sprouts were one of their side dish options, so i figured i would give them a try.  they were delicious!  when i got home i decided to try and make them myself.  i have done them a couple of different ways...roasting them in the oven and sauteeing them.  both ways are good, but i am going to show you the roasting route today. 

if you have followed my recipes any, you know that i like ones that you can tailor to your own tastes.  this is definitely one of those.  i incorporate different vegetables with the brussel sprouts, you can use the same or substitute ones you like better.  the possibilities are endless!

brussel sprouts, mushrooms, red onion, sweet potato {not pictured}, bacon bits, olive oil, salt & pepper, minced garlic

cut the ends off the sprouts and then either half or quarter them

place in bowl

chopped onion, similar in size to sprouts

mixed veggies, quartered sprouts, chopped onions, chopped sweet potatoes & sliced mushrooms

about that much minced garlic

enough olive oil to lightly coat veggies

salt & pepper...don't skimp on the seasonings...it needs the flavor!  you can use other seasonings as well if you want.

place veggies in a baking dish that has been sprayed and then top with bacon bits

bake at 400 degrees for about 25 minutes or a little longer, until your veggies are tender and look similar to the pic above.

this is a great side dish to just about anything!  again, you can use more or less vegetables, all to your liking.  one tip is to keep all the vegetables about the same size so that they have similar cooking times.  you don't want huge chunks of potatoes and small sprouts.  either your potatoes will be hard or your sprouts will be burnt in the end. 

what you need:

brussel sprouts, ends cut off and either quartered or halved

{for this recipe i bought a small carton and used about half of the sprouts}

1/2 red onion, chopped

sliced mushrooms

1/2 sweet potato, chopped to similar size as sprouts and onions

bacon bits

mined garlic

salt

pepper

olive oil

1.  heat oven to 400 degrees

2.  rinse sprouts in water and chop all veggies

3.  combine all chopped veggies in bowl

4.  toss with olive oil

5.  add minced garlic, salt & pepper

{these will need quite a bit of salt...don't skimp!}

6.  spray baking dish with cooking spray

7.  add veggies to baking dish and sprinkle with bacon bits

8.  cook in 400 degree oven for 25-30 minutes until veggies are tender and golden/brown

so, hopefully some of you will be brave enough to try these...if you are please tell me what you think!