Archive for November, 2010|Monthly archive page


In Uncategorized on November 28, 2010 at 5:26 pm

I was invited to 2 events over Thanksgiving– game night with friends on Wednesday and Thanksgiving dinner with our best friends on Thursday.  In addition to the variety of dishes I decided to make, I wanted something to nibble on while playing games or watching football.  I decided to make some Chex Mix.  I found 2 recipes that looked okay, but they were not exactly what I wanted- so I decided to combine the two!  Here is what I came up with:

9 Cups Chex cereal (3 cups each of Corn Chex, Rice Chex, and Wheat Chex)

2 Cups small pretzels

2 Cups garlic Bagel chips

1 Cup mixed Nuts

Mix all in a large bowl.  Sprinkle with 1/2 Cup Parmesan Cheese and 1 packet of Hidden Valley Spicy Ranch dressing mix.


1/4 Cup melted Butter and Season Salt and Garlic Powder to taste

Pour over Chex Mix and stir until thoroughly mixed.  Spread onto a large cookie sheet.  Bake 1 hour at 25o degrees, stirring every 15 minutes.  Allow to cool and store in an airtight container.

We couldn’t stop eating this!  Just the right amount of spiciness!

(Thanks Cyndy and Leah for the fun nights! 😉 )


Can I get that Apple Crisp recipe?

In Uncategorized on November 22, 2010 at 5:06 pm

Last week, we had our annual Thanksgiving potluck luncheon at work.  Since we are always limited with space in the refrigerator, I decided to make something I could heat in a crockpot at my desk: Slowcooker Praline Apple Crisp.  I had made this a few months ago to take as dessert for a dinner with friends.  I served it with French Vanilla ice cream and my coworkers loved it.

Here’s where to find the recipe:

I used 2 kinds of apples- Fuji and Braeburn, my personal favorites, but use whatever you like.  I assembled this in the crockpot the night before, rolling the apples in a bit of fresh squeezed lemon juice to prevent browning.

Can I get that Buffalo Chicken Dip Recipe?

In Uncategorized on November 16, 2010 at 7:05 pm

I had some grilled chicken leftover from dinner last night. So as a special treat for my work friends, I thought I would make a batch of Buffalo Chicken Dip.  It was quite a hit at snack time and lunch!  My friend, Heidi, asked for the recipe.


Buffalo Chicken Dip

1 block Cream Cheese

1 Cup Ranch Dressing

3/4 Cup Chicken Wing Sauce

1/2 package dry Hidden Valley Ranch Dressing Mix

1/2 lb. cubed/shredded Chicken (1 large breast)

1 Cup shredded Cheddar Cheese

In a medium mixing bowl, mix the cream cheese, Ranch Dressing, dry dressing mix, and Chicken Wing Sauce.  STir in chicken.  Spread onto the bottom of a pie plate or 8×8 pyrex dish.  Bake at 350 degrees for 20 minutes.  Sprinkle with Cheddar Cheese, continue baking until cheese is melted.

Serve with Fritos Scoops or tortilla chips.

There are lots of variations of this recipe and they are all delicious!  Especially if you are a fan of buffalo wings.  I modified this recipe a bit for the batch I made today. I doubled up on cream cheese- 1 block fat free and 1 block 1/3 less fat and doubled the chicken (leftover grilled chicken and a can of chicken) and I used ½ a packet of Hidden Valley SPICY Ranch Dressing mix.  Any way you decide to mix up the ingredients is good!!

Also, here is a fat-free version that you can find on  I’ve made this a few times.  It’s not as good as the recipe above, but if you are watching your fat/calories, it’s close enough!

Buff Chick Hot Wing Dip

PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein — POINTS® value 1*

Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)

Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

What can I make for an afternoon of football and beer?

In Uncategorized on November 14, 2010 at 4:30 pm

This was the question my friend, Cyndy, asked me during a shopping trip today. At my house, nothing goes better with football and beer than nachos!  I shared this recipe with her, one that I had found over 10 years ago in “Men’s Health presents: A Man, A Can, A Plan.”  We have been making this recipe every football Sunday ever since…Bob’s favorite!

“Mondo Nachos”

1 can Hormel turkey chili with beans (I often substitute my own, homemade chili when I have it on hand)

1 block cream cheese (I use a 1/3 less fat)

tortilla chips

shredded cheese (I use a Mexican blend)


additional toppings, as desired (such as black olives, salsa, onions, cilantro, sour cream)

Preheat the oven to 350 degrees.  Microwave the chili and cream cheese on high for 1 minute increments until the cheese is melted, stirring after each minute.  Spread a layer of chips in a 13×9 pan -or- on a foil-lined jelly roll baking sheet.  Layer the chips, then chili, then shredded cheese, repeat.  Bake for 20 minutes, or until bubbly.  Top with additional toppings as desired.

Can I get that Baked Brie recipe?

In Uncategorized on November 11, 2010 at 11:11 pm

My friend, Kim, just asked me for my Baked Brie recipe this week.

Here’s where to find it:

Things I changed: I used a can of Pillsbury Crescent Rolls instead of the puff pastry.  Once you spread the apricot preserves, top with a handful of thinly sliced almonds.  After brushing the entire pastry with the egg wash, dust it with brown sugar.  Bake as directed.  I served mine with toasted baguette slices and sliced apples. And lastly, something the recipe doesn’t specify- leave the rind on the Brie- it will taste fine.

I served this at 2 parties this year.  It was a big hit both times!

Pumpkin Cheesecake Bread Pudding

In Uncategorized on November 11, 2010 at 6:45 pm

Two things you should know about me: 1) I am OBSESSED with pumpkin! and 2) I am OBSESSED with bread pudding recipes!  Guess what?!  I found a recipe that put the two together– HEAVEN!

Here’s where I found the recipe:

I halved the recipe.  I used a loaf of Cuban bread (just like Italian or French bread as far as I can tell) that I got at my local Wal-Mart Neighborhood Market.  This is a good tip– this grocery store usually sells their day-old bread for over half off!  I got this loaf for $0.75.  That beats paying the full price and waiting for it to get old! Ha!  The only substitutions I made were to use 1/3 less fat cream cheese and fat free half and half.  I baked this in my 11×7 pan and nestled it in to the 13×9 pan for the water bath.  Once it’s baked, carefully pour out all the hot water and you will be able to get the pan out to cool without burning yourself. 

I made this last Sunday(11/7/10).  I found the recipe and thought I might make it for Thanksgiving dinner (our hosts do not like regular old pumpkin pie), but wanted to try it out first.  This recipe was tried by Bob (LOVED it!) and my lunch crew at work (more rave reviews!).   You can’t go wrong with this one!

Today’s new recipe: Pumpkin Doughnut Muffins

In Uncategorized on November 11, 2010 at 6:17 pm

I found this recipe in Martha Stewart’s November 2010 Everyday Food magazine.


1 1/4 sticks butter

3 cups flour

2 1/2 t baking powder

1/4 t baking soda

1 t salt

1/2 t ground nutmeg

1/4 ground allspice

1/3 C buttermilk

1 1/4 C pure pumkin puree

3/4 C light brown sugar

2 large eggs

for the sugar coating:

3/4 C granulated sugar

2 1/2 t ground cinnamon

1/4 C melted butter

Preheat over to 350 degrees. Grease and flour 12 standard muffin cups.  (If you have any leftover batter, I used it up in my mini muffin pan.  Just bake the minis for half as long- 15 minutes).

Make batter: in a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

In a small bowl, whisk together the buttermilk and pumpkin.

In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.  Beat in eggs, one at at time.  With mixer on low, add flour mixture in 3 additions, alternating with 2 additions of the pumpkin mixture and beat to combine.

Spoon the batter into prepared muffin pan.  Bake for approximately 30 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, melt the butter and combine the sugar and cinnamon.  Let the muffins cool 1o minutes in pan.  Working with one at a time, remove the muffins from the pan and brush all over with butter, then toss with sugar/cinnamon.  Let muffins cool completely. (Store in an airtight container up to 1 day.)

So far, only Bob has tried these and he seems to be a big fan!  He prefers the mini ones to the regular size muffins.  I specifically made these for a friend who is recuperating from surgery.  We’ll see how much she likes them later today!

Hello world!

In Uncategorized on November 11, 2010 at 5:34 pm

My name is Stacy and I love to cook and bake!  My favorite thing to do is try out new recipes and have all my guinea pigs, er, I mean friends and family try them.  This blog is for people who have ever thought, “I’d like to try a new chicken (pasta, cookie, etc.) recipe, but I’d hate to go through all the trouble and expense just for it to suck.”  I’m your girl!  Let me do all the work by finding the recipes, road testing them, and giving you feedback.

Lately, with the holiday season upon us, quite a few of my friends have been asking me for a variety of my ‘tested’ recipes (Can I get that recipe?).  So I thought I would post them in a central location where everyone can find them!