Wednesday, March 31, 2010
Make it a Movie Night - DVD Review by Alexis Part II
WWW ~ Sleepy ones, Thank Yous, Long Lost Friends & Easter Nest Cookies
Easter Nest Cookies
Easter Nest Cookies
1 | pouch (1 lb 1.5 oz) Betty Crocker® sugarcookie mix |
1 | tablespoon Gold Medal® all-purpose flour |
1/3 | cup butter or margarine, softened |
1 | egg |
1 | container (12 oz) Betty Crocker® Whipped fluffy white frosting |
1 | cup flaked coconut |
Food color | |
Jelly beans |
1. | Heat oven to 375° F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms. |
2. | Shape dough into 24 (2-inch) balls. Place 1 inch apart on ungreased cookie sheets. |
3. | Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely, about 15 minutes. |
4. | Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached. |
5. | Sprinkle about 1 teaspoon coconut onto each cookie. Top with jelly beans |
Monday, March 29, 2010
TMTT & Crockpot Wednesday ~ Pork Three Ways
1 1/2 | pounds pork tenderloin |
2 | pounds small new potatoes |
1/4 | cup butter, melted |
2 | teaspoons garlic, minced |
coarse salt and freshly ground pepper, to taste | |
1/2 | cup panko bread crumbs |
2 | tablespoons olive oil |
1 | teaspoon dried basil |
1 | teaspoon dried thyme |
2 | tablespoons Italian parsley, chopped (plus more for garnish) |
[1] Using a potato peeler, peel a 1 inch strip around center of each potato. In a large bowl, combine potatoes with melted butter, garlic and salt and pepper, tossing gently to coat. Place potatoes on a rimmed baking sheet. Bake for 20 minutes.
[2] While potatoes bake, in a shallow dish, combine breadcrumbs, olive oil, basil, thyme and parsley. Moisten tenderloin with water and roll in breadcrumb mixture, pressing to help adhere.
[3] When potatoes have baked for 20 minutes, place tenderloin on baking sheet with them and continue baking until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees, about 25 more minutes. Sprinkle potatoes with parsley and serve with sliced tenderloins.
Country Style Ribs with Cranberry Relish
Ingredients:
- 1 to 1 1/2 pounds boneless pork ribs, country-style
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, diced
- 1 cup apple juice
- 1/2 cup cranberry relish
- 1 tablespoon balsamic or cider vinegar
- salt and pepper, to taste
Preparation:
In a food storage bag, toss the ribs with flour, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Cook ribs in hot oil for 5 minutes; turn, add onions to the pan, and cook for 5 minutes longer. Combine apple juice, cranberry relish, and vinegar; pour over pork. Cover the pan, reduce heat to medium-low, and simmer for 25 minutes, depending on thickness of the pork, until pork is cooked through. Sprinkle with salt and pepper.
Serve pork with sauce. Serves 4 to 6.
ALEXIS NOTE: I didn't have relish so I used my can of cranberry sauce, turned out just fine! I served mine with asparagus.
Thanks to http://southernfood.about.com/od/countrystyleribs/r/bl61031c.htm
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And with my left over cranberry I whipped this up and put it in the refrigerator for the next night!
Ingredients: | |
Time: 10 minutes prep, 6-8 cook Difficulty: Easy Serving Size: 8 |
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Instructions: | |
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MSM ~ Chicken Dish 3 Ways (Relish Recipes)
12 | ounces fettuccini |
4 | boneless, skinless chicken breasts |
1/4 | cup butter |
1 | teaspoon garlic, minced |
1/2 | teaspoon black pepper |
1 | bunch broccoli, cut into florets and chopped |
1 | cup sour cream |
2 | cups heavy whipping cream |
1 | cup half-and-half |
3/4 | cup shredded mozzarella cheese |
3/4 | cup Parmesan cheese, grated |
1/2 | teaspoon crushed red pepper flakes |
[1] Cook Fettuccini until cooked through but still firm to the bite, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center, about 8-10 minutes.
[2] Sprinkle salt and pepper over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When cooled, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well.
Combine the sour cream, whipping cream, and half and half together in a separate bowl.
[3] Spray a casserole dish(s) with cooking spray. Layer the pasta on the bottom of the pan, top with the chicken mixture and top with the cream mixture.
[4] Sprinkle with crushed red pepper. Cover tightly with foil, affix the cooking label and place in the freezer.
Chicken Quesadilla Pie
4 | boneless, skinless chicken breasts |
1 | 10-ounce can red enchilada sauce |
1/4 | cup heavy whipping cream |
4 | 8-inch flour tortillas |
2 | cups Monterey Jack cheese, plus 1/4 cup for the top |
1/2 | red onion , finely chopped |
1 | 15-ounce can black beans, drained and rinsed |
[2] In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole. Top with 1 tortilla and a third each of the cheese, chicken, onion, and black beans. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover tightly with foil, affix the cooking label and place flat in the freezer.
3/4 | boneless, skinless chicken breasts |
2 | teaspoons olive oil |
3 | garlic clove(s), minced |
3 1/2 | cups chicken broth |
16 | ounces sliced button mushrooms |
1 3/4 | cups water |
2 | carrots , peeled and cut into matchstick strips |
2 | cups fresh spinach |
1 | teaspoon dried tarragon |
1 | 9-ounce package fresh cheese tortellini |
[2] Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Let soup cool and transfer to large, plastic container. Using packing tape affix the cooking label and lay flat in the freezer.
[3] Attach extra label to tortellini and place in freezer.
Sunday, March 28, 2010
This One Is Mine Book Giveaway (3 Winners)
This One Is Mine
This One Is Mine
Thank you to Hachette Book Group for another great book!
BUY IT:
This One Is Mine
This One Is Mine
This One Is Mine
for $14.99 or on sale on Amazon for $10.79 or on Kindle for $9.17
for $14.99 or on sale on Amazon for $10.79 or on Kindle for $9.17
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