Lean Cuisine Review

 The hubs and I love to go out on dates.  We usually end up going at least once a week.  We try to keep it simple but we usually end up going out to dinner or grocery shopping (which he totally hates) or getting a treat to share.

One of his favorite things to do is go to the grocery store and buy something that we can bring home and make together.  I always try to talk him out of this for several reasons:

1. The point of going out is so I don't have to make dinner.

2. I don't have to clean up dinner.

3. I don't have to help anyone at all.

And I usually get my way (sorry hubby!!). So out we go to dinner.  

Now let me tell you.  We are pretty picky when it comes to food.  I think it's because I have a food blog.  Just last week my dad told me I need to stop being so picky about my food.  I know dad it's true.

It's not about what I eat (I like quite a few things) it's how good they taste.  If it doesn't taste good, I can't stand to bring myself to eat it.  The hubs is the same way now.  We like GOOD tasting food.

That's why I was very intrigued to try Lean Cuisine's new "Chef's Pick" line.  I thought this would be a perfect thing to do for date night (and the hubs would be happy that I gave in to what he wanted to do :).

We picked our perferred dinner (I chose Chili Lime Chicken and he picked Steak Tips Portobello) and off we were to cook it at home.  Which, by the way, I was great with since:

1. I didn't have to make it.

2. I didn't have to clean it up (unless you call cleaning up, throwing it in the trash when I was finished).

Perfect!

Boy were we impressed!

I don't say that lightly.  Like I said, we are quite picky about how well our food tastes.

The meat was tender and juicy, the sauces were very flavorful (there is nothing worse than blandness), the rice and vegetables were perfectly paired with the meat and sauce.  We really enjoyed our food and it will definitely be something we will try again.

I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!

Brownie Batter Dip

Last Friday we took the kids skiing and wow!  My thighs and quads are killing me.

I somehow though that since I lift weights at least once a week and do cardio 2-3 times a week, skiing would be a piece of cake (but I seriously wish it was because a nice piece of warm, chocolate cake sounds fantastic at the moment). 

Man is that a work out on the legs.  Maybe it's also because we were teaching our two youngest how to ski for the first time (and man did they do great--Luke, our 5 year old went down the mountain at least 5 times).  Snow plowing is quite the work out--good thing I didn't go to the gym that morning!

When we got home, we were in a serious need of a snack.  And of course I talked everyone into something chocolate ("you know it is called 'brownie'...--that gets them every time).  I love how we could just whip some of this right up and have a yummy treat that everyone loved.  Plus we found all sorts of things to dip into it--strawberries and bananas were my favorite.  So delicious!

Brownie Batter Dip

(click here for printable version)

8 oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
2 cups powdered sugar
5 tbsp all-purpose flour
5 tbsp cocoa powder
2 tbsp brown sugar
1 tsp vanilla
2 tbsp milk
Chocolate chips for garnish, optional

For dipping: bananas, pretzels, strawberries, apples, graham crackers, animal crackers

1. In a large bowl, using a handheld electric mixer, whip cream cheese and butter until light and fluffy, about 1-2 minutes. Add powdered sugar and mix well. Add flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. (At this point you can add more powdered sugar or milk if you want a different consistency--you should be able to dip your snacks into it and not have them break or be too thin that it just runs right off of it). Garnish with chocolate chips, if desired. Store leftovers in sealed container in the fridge.  Enjoy!

Source: Mel's Kitchen Cafe

Bacon-n-Ranch Cheeseball

The hubs work always has food around.  He is constantly telling me about such and such and who brought it in and that I should try it.

And I have to admit I am quite guilty about adding to the food there too.

Especially when I am trying a new recipe.  I love to get other people's feedback before I post about it and they are great to try things out for me.

This deliciousness was brought to his work and everyone loved it. So much that Pam had to make a trip to the grocery store to buy ingredients for two more.  The hubs brought the recipe home to me and I promised him I would make it soon.

Wow!  This cheeseball is amazing.  It is great with crackers or corn chips.  The bacon sends it over the edge (of course because everything is better with bacon--right?).  Even the kiddos thought it was pretty wonderful, which is quite the ringing endorsement for me.

Bacon-n-Ranch Cheeseball

(click here for printable version)

1 package dry ranch dressing mix

2 tbsp sour cream

1 (8oz) block cream cheese, softened

8 oz shredded cheddar cheese

Bacon, cooked and chopped

Crackers/Corn Chips for serving   

1. In a medium bowl combine sour cream and dry ranch dressing mix, until completely combined. Add cream cheese and cheddar cheese and fold together until everything is equally distributed. 

2. Spread bacon on a plate, roll cream cheese mixture in a ball and then roll in bacon, completely covering entire outside.  Place on serving dish, cover, and chill at least 1 hour.  Serve with crackers or corn chips.  Store leftovers in refrigerator.  Enjoy!

Crock Pot Sloppy Joes--A Farmgirl Original

We have had the coldest winter. I don't remember a colder one since I was young. It use to be totally normal to have snow on the ground all through winter, but not in the past 15 years, it has been super mild.

Because of the cold we spend a lot of time inside.  When the high is not even in the teens for weeks at a time and the low is in the negatives we try to stay as warm as possible.  

And my favorite method for staying warm is making delicious food. And it gives me lots of time to experiment and try new things.  One of my goals this year is to make my very own recipe.

Well guess what!!!!!

I did it and it turned out fantastic.  I thought I would start out with something that needed a little update. Sloppy Joes get a bad rap for being disgusting (just ask my kids about their school ones---uuggghhh so gross!!).  Well I wanted to change that and what better way than throwing it in the crock pot (what a wonderful invention that thing is!).

All of us absolutely loved this.  I was so shocked on how well it turned out.  Sometimes you just never know what to expect, especially as you are just guessing in the beginning, but wow!!  This is our new favorite by far for dinner.  Hope you try it and love it as much as we did.

Crock Pot Sloppy Joes

(click here for printable version)

1 1/2 pounds lean ground beef
1 cup cooked, chopped bacon
1 small onion, diced finely
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 cup ketchup
1/2 cup brown sugar
2 tbsp prepared mustard
1 tbsp lemon juice
1 tsp chili powder
1 tsp Worcestershire sauce
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Buns, toasted (I used this homemade version)

1.  In a large frying pan, over medium high heat, cook beef and onion until meat is completely cooked through and onions are soft.  Transfer mixture to the bowl of your crockpot. Add garlic, tomatoes, ketchup, brown sugar, mustard, lemon juice, chili powder, Worcestershire sauce, cumin, salt, and pepper.  Stir till completely combined and incorporated.

2. Cover and cook on low 5-6 hours.  Serve on toasted buns with your favorite cheese (we love Havarti).  Enjoy!

Strawberry Valentine Sandwich Cookies

 Anyone thinking about Valentine's Day yet?

I know right. Christmas just got over and now another holiday!?

I actually really like Valentine's Day...now anyway.  We keep it pretty low key around our house which is why I probably enjoy it.

We always have crepes for breakfast (I know super healthy right--but hey we love them), my parents get them a little surprise goody bag, and we make them homemade valentines cards that they get at dinner with a fancy table that is decorated just for them.

I use to try and make a really fun dessert but I gave them up several years ago.  Nobody cares too much since I have been making valentines treats for at least a month before the holiday.  Like these fun cookies.  They are super, super, super easy, pink (which is perfect for Valentines) and every kid loves a sandwich cookie. It's two cookies in one and so delicious!

Strawberry Valentine Sandwich Cookie

(click here for printable version)

Cookies:
1 package of strawberry cake mix
2 eggs
3/4 cup of shortening

Frosting:
4 oz. cream cheese
3 tbsp butter, softened
1 tsp vanilla
2-3 cups powdered sugar

1. Preheat oven to 350°F. Mix cake mix, eggs, and shortening (and yes it needs to be shortening, butter and margerine, don't work well at all) together. The dough will be stiff, but mix until the ingredients are completely incorporated.

2. Roll into balls of equal size (a small scoop works great for this), place on greased cookie sheet (or use your silpat liner), and bake for 8 minutes. Immediately transfer to a cooling rack and let cool completely.

3. To make the frosting, combine cream cheese and butter and whip with hand mixer until light and fluffy, about 1-2 minutes. Mix in vanilla.  Slowly add in powdered sugar, one cup at a time, until it reaches your desired consistency and is smooth and creamy.

4. To assemble, put a dollop of frosting on the bottom of one cookie and top with another one that is the same size. Repeat with remaining cookies. Makes about 12-15 sandwich cookies.  Enjoy!

Source: 30 Handmade Days

Cranberry Cream Cheese Dip

 Does this count as a dessert?

Just wondering what you think.  At our house it certainly does. But that's maybe because our criteria is a little weird and funny.

You have criteria for dessert you ask, uummm...yes we do. 

1. Anything eaten after the kids go to bed (doesn't matter what it is but especially those things we have been hiding so they won't eat any of it--is that so bad!?!).

2. Anything you can dip into (seriously what is the big deal about dipping? But I fall for it every time.  If I can dip, I am in heaven.)

3. Anything that is mini. (I think we are conditioned to love things that are tiny more than the things that are a "normal" size. Maybe it's because you can have more of them, right?)

4. Anything with cream cheese (that's the hubs input. And he's totally right--cream cheese goes into everything, hence totally a dessert).

I guess I answer my own question. Totally a dessert and completely delicious.  This would be awesome for a party too (hint, hint...end of January...)

Cranberry Cream Cheese Dip

(click here for printable version)

* Note: this recipes makes a lot of cranberry topping. I halved the recipe and it worked great.

12 oz fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp cumin
2 tbsp fresh lemon juice (1 large lemon)
1/8 tsp salt
2 (8 oz) packages cream cheese, light or regular, softened
Crackers, for serving

1. Pulse the cranberries in a food processor or blender until coarsely chopped (or you can do this by hand, but being careful leave the cranberries in larger pieces). Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Put the cranberry mixture in a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to marinate. This step is essential for the dip to taste it's best.

2. When ready to serve, place your cream cheese on serving dish, top with cranberry mixture (if you are doing the full recipe, split the cranberry mixture between your two cream cheese blocks). Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips. Enjoy!

Source: Mel's Kitchen Cafe

Orange Beef Stirfry

We are loving chinese food lately at our house.

Maybe it's because I discovered that I love sweet peppers. They were one of those vegetables that I detested strongly as a kid but now, I can't go to the grocery store without buying some to snack on.  So yummy.

Or maybe it's because I got a rice cooker for Christmas from my sweet kiddos.  They were so excited to have me open it, especially my youngest.  He totally loves kitchen gifts too. I have loved having it and can't believe I survived this long without one.

No mess on the stove from it boiling over, no constantly watching it, no burned rice at the bottom, and it can cook up to 20 cups of cooked rice.  Amazing.

I love finding lots of ways to use my rice cooker (and to use my new favorite ingredient--peppers).  This recipe fit both my criteria and is a keeper.  The entire family loved it and it definitely goes on my rotation schedule.  Plus it is very quick to throw together and tastes fantastic. This and Broccoli Beef are my go to favorite Chinese recipes.

Orange Beef Stirfry

(click here for printable version)

*Note: Your cut of steak is very important.  The nicer and the fresher the cut is, the better your meat will taste.

1 tsp freshly grated orange zest
1/2 cup orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tsp beef bouillon granules (or 1 cube beef bouillon crushed)
12 oz skirt steak or flank steak (see note above)
2 tsp canola oil
4 green onions, white and green parts chopped
1 clove garlic, finely minced
1 cup chopped fresh broccoli
1 cup chopped carrots
1 red bell pepper, seeded and cut into thin strips
1/4 cup water

1. In a small bowl, whisk together the orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.

2. Thinly slice the beef across the grain (very important). Lightly salt and pepper beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally, about 2-3 minutes. Remove the beef to a plate.

3. Add the remaining oil to the pan. Add green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add chopped broccoli, carrots, and red pepper. Add water, cover the skillet, and cook until the vegetables are tender but still firm, 2-4 minutes. Stir in the cooked beef. Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice immediately.  Enjoy!

Source: Mel's Kitchen Cafe

Killler Crunch Brownies

We have had brownies in one form or another 4 times in the past two weeks.  Not joking.

I've told you before how much my children love their brownies.  Anytime you ask them what they want for a treat--brownies is the first choice every time.

Plus there are so many ways to make brownies, I think that's why they are so popular and delicious. Seriously, you can have them with nuts, with frosting, on a stick, with an Oreo (or any kind of cookie) in the middle, you can have them in layers, you can have them drenched in hot fudge and ice cream.

See so many ways. And now I have found another fabulous, amazing, crunchy, gooey, moist, everyone ate the entire pan brownie. Must be the layers.  Everything is better when you add more layers, right?

Seriously you should totally make this tonight. Everyone, except your jeans, will love you.

Killer Crunch Brownies

(click here for printable version)

Brownies:
1 (12 oz) bag chocolate chips
1 cup butter
1 1/2 cups granulated sugar
1 tsp vanilla
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp salt

Topping:
7 oz jar marshmallow crème
1 cup peanut butter
1 cup semi-sweet chocolate chips
3 cups rice krispie cereal

1. Preheat oven to 350°F. Line a 9X13-inch baking pan with aluminum foil or parchment paper and lightly spray with non-stick cooking spray.

2. To make the brownies, in a medium saucepan over low heat, melt butter and chocolate chips, stirring constantly. Remove from heat when the chocolate chips are completely melted. Whisk in the sugar and vanilla. Add eggs one at a time, stirring well after each one. Add flour, salt and mix until well-combined. Pour batter into your prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly.

3. To make the topping, dollop the marshmallow crème on top of the brownies and smooth into an even layer. Then in a medium saucepan, over low heat, melt peanut butter and chocolate chips, stirring constantly.  When completely smooth and melted, remove from the heat and stir in rice krispies. Carefully spread over the marshmallow layer and gently spread into an even layer. Let brownies cool to room temperature and then refrigerate until the topping is set, at least1-2 hours. Serve cold and enjoy!

Source: Mel's Kitchen Cafe

My favorites of 2012

This year I thought I would share some of the recipes that became family favorites over the year.  We have made some of these many, many times and they have become regulars on our menu. 

January:

 These are both my "go to" recipes when I make chocolate chip cookies and pancakes (okay really the hubs makes them every Saturday morning and it's his favorite but the rest of us love them too).

February:

 I can't eat Broccoli Beef from a restuarant anymore because of this lovely dish (it really is the best I have ever had) and these cookies changed my whole opinion of sugar cookies.  Delicious.

March:

 Sweet breads are a total weakness for me and then if you add my favorite candy bar ever to them.  Wow!
And who doesn't love flavored Oreos? I can't wait for them to come around this year so I can make this mini dessert that we fell in love with.

April:

 Almost every time the hubs and I go out for date night, he requests to go to Outback.  He l.o.v.e.s. their wings.  Me on the other hand, not so much, I always get this beauty so it was so nice to make that I can make it at home now.
And you know if you've been reading my blog for awhile, that strawberry shortcake is my favorite dessert ever.  In cookie form it was pretty fantastic too.

May:

 This breadstick recipe is a staple in our house now.  I make it at least twice a month.  The hubs and the kids can eat half a pan at one sitting.  It's the best thing I have come across.
Ahhh...Butterfingers, how I love thee.  Mix them with cheesecake and the effect is pretty awesome.

June:

 Can you tell that we love sweet breads? Here's another one adds cream cheese (one of the single most important ingredients to have in the house).

The kids love potatoes so it was so nice to find a different way to have those things--especially in the summer for our outdoor picnics.

July:

 Ahh...those lazy days of summer when you never want to turn on the oven.  We found several recipes that our taste buds loved and there was no oven involved (pizza on the grill is absolutely fabulous).

August:

 Summer was in full swing at our house. This year I treated myself to these delicious cupcakes and these fantastic kabobs.  So yummy! Birthdays can't get much better than that

September:

 Oh my, oh my. Two combinations that totally hit it out of the ballpark at this house.  Our new favorite guacamole of all time and apple pie in cookie form, a.m.a.z.i.n.g.

October:

 See I told you.  Here's another one and with cream cheese too.  We don't always eat sweet breads but every couple months it's time to make some more.
And when apples come in season.  I want to have this treat every single night.  So delicious.

November:

 Remember pie week? Mmmm...I do.  This was my favorite by far.  But you know me and peanut butter.
And I think these brownies speak for themselves.  They are pretty much that good.

December:

 I had a hard time picking our favorites from this month.  There were so many things that we loved. But the two we have made several times already were these two beauties.  Bagels, so delicious and the most delectable hot chocolate ever. Not joking.

Lasagna Soup

Sometimes things just don't turn out the way you imagine.  

Like a cupcake from the cupcake shop that looks absolutely fabulous and then you take a bite and gross!! It's so nasty.

Or when you've dreamed for ages about meeting someone and you finally do and you realize they're really not that cool after all.

Or you make a recipe that on paper should be fantastic but it tastes just plain disgusting.  Oh I hate that.

Or sometimes you make a recipe that seems okay but it tastes absolutely fantastic.  This recipe was that way for me.  I have been trying to branch out and try different soup recipes, hoping maybe that my younger kids will love them.

After I made this deliciousness I was so surprised.  It turned out so much better than I had even imagined.  I hope the picture does it justice because it was fantastic. We have had it at least once a month since I first made it, which if you know me, doesn't happen a lot since I am always trying new recipes. The boys have loved it. So now it's onto a soup that maybe my girls will love.

Lasagna Soup

(click here for printable version)

*Note: This soup is best served right after it's prepared. After it sits, it will get very thick.  If you have leftovers, just add a small amount of water before reheating.

1 pound ground sausage or beef (I used turkey sausage stuffed with cheese)
1 onion, chopped finely
1 bell pepper, chopped finely
3 cloves garlic, minced
1 tsp thyme
1 tbsp brown sugar
4 cups chicken broth
2 (14.5 oz) cans diced stewed tomatoes
2 (8 oz) cans tomato sauce
2 tsp italian seasoning
1/2 tsp salt
7 lasagna noodles, broken up
1 cup parmesan cheese, grated
1-2 cup mozzarella cheese, grated

1. In a large soup pot cook sausage, chopped onion, chopped bell pepper, and garlic, over medium high heat until sausage is browned and the onions are translucent. Add thyme, brown sugar, stewed tomatoes, tomato sauce, italian seasoning, salt, and chicken broth to the meat mixture. Bring to a boil over medium high heat, then reduce the heat and let simmer 20 minutes, stirring occasionally.

2. Add your broken lasagna noodles (I used some macaroni noodles because I couldn't find my lasagna noodles) to the soup and let simmer again until noodles are tender, about 10 minutes. Add the grated Parmesan cheese to the soup and stir until cheese is completely melted.

3. Remove the soup from the stove. Ladle it into serving bowls and top with mozzarella cheese before serving and enjoy!

Source: Jamie Cooks It Up