Crunch Bar Pie

This is crazy overdue! I participated in a recipe exchange months ago... I made the recipe right away but didn't get around to blogging it... and then totally forgot. Picture me hanging my head in shame.

Now picture me with a big dorky grin on my face, because that's pretty much what I looked like when I made this awesome pie. I took some shortcuts and made some changes (this was originally based on Andes mints) but the results were unbelievable. There's still plenty of summertime left, and this would be perfect for a barbecue.

Crunch Bar Pie

adapted from Laurie's Kitchen

• 1 prepared chocolate pie crust
• 2 cups whipping cream, divided
• 10oz mini Nestle Crunch bars
• 1/2 cup milk
• 3 1/2 cups mini marshmallows
• 1 tablespoon sugar

Over low heat, use a double boiler to bring 1/4 cup cream to a simmer. Turn off the heat.

Add about half of the Crunch bars (reserve a couple of tablespoons for garnish) and stir until melted and smooth.

Leave a tablespoon or two aside and spread the sauce along the bottom of the pie crust and place in freezer.

Over low heat, use a double boiler to melt the marshmallows in milk, stirring constantly. Add the other half of the Crunch bars (remember to keep aside the garnish!) and stir until melted and smooth. Refrigerate until COLD.

Once the marshmallow mixture is cold, beat 1 1/4 cups whipping cream until stiff; fold into the cold marshmallow mixture.

Spoon into pie crust and drizzle with reserved chocolate sauce (you may need to reheat it in the microwave to soften).

Refrigerate until chilled.

Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling. Sprinkle with reserved chopped Crunch bars.

Cheesy Stuffed Tomatoes

It's grilling season! I'm not as huge of a fan as most people are, but I definitely enjoy using it this time of year when it's not really hot out yet. So I was pretty excited to learn that "grilling" was the theme for my most recent recipe exchange.

My friend Melanie submitted these awesome Cheesy Stuffed Tomatoes, and I all but inhaled them. I added couscous to the mixture to give it an extra boost, and I'm glad I did. I ate two of them for dinner, and only let my husband eat one so I could take the other one for lunch the next day. Sorry, babe.


Cheesy Stuffed Tomatoes
slightly adapted from The Novice Chef

• 4 medium tomatoes
• 1/4 cup of your favorite breadcrumbs
• 1 cup cooked couscous
• 2 tbl butter, melted
• 8 basil leaves, chopped
• 1/2 cup monterey jack cheese, shredded (plus more for sprinkling)
  
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Parsley for garnish

Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, couscous, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell, top with extra cheese, and then wrap each tomato individually in foil.

Grill, or bake (at 400 degreeProxy-Connection: keep-alive
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29 for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!

Philly Cheesesteak Sloppy Joes

My most recent recipe swap selection came from my good friend Pam (Balancing Exercising with Healthy Eating).  The theme was sandwiches, and she submitted Rachael Ray's Philly Cheesesteak Sloppy Joes.

These were really easy and fast to make, perfect for a quick lunch or weeknight dinner.  I served these on little finger rolls (hey, they were on sale) and I just loved the cheese sauce.  I think I'll add some green pepper next time for a little extra flavor.

Philly Cheesesteak Sloppy Joes

adapted from Rachael Ray

• 1 tablespoon EVOO - Extra Virgin Olive Oil
  
• 1 pound ground turkey
  
• 1 softball-sized onion, chopped
  
• 1/4 cup steak sauce
  
• 1 cup chicken stock
  
• Salt and ground black pepper
  
• 4 dinner rolls (or 8 finger rolls), toasted if desired
  
• 1 tablespoon butter
  
• 1 tablespoon flour
  
• 1 cup milk
  
• 1 cup desired cheese, shredded
  

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Saucy Pesto Chicken

My most recent recipe swap category was chicken, and my draw came from A Taste of Home Cooking.

I don't really have the luxury of a lot of time to cook during the week, so I looked for ways to cut corners without sacrificing quality and flavor. During my weekend food shopping, I found a jar of organic garlic pesto sauce, and while I'm not really a fan of jarred sauces, this wasn't a variety that I normally keep stocked in my freezer. I figured it would be perfect, and it was.

Served over egg noodles and with a few minor changes, this was a pretty easy and delicious meal. Next time, I might baking it. Or adding artichokes. Or both!


Saucy Pesto Chicken
adapted from Taste of Home

1 package (9 ounces) fresh baby spinach

salt and pepper, to taste

6 boneless skinless chicken breast halves (6 ounces each)

1 jar (or homemade equivalent) of pesto sauce

1/2 cup grated Parmesan cheese

1 pound egg noodles, cooked

6 campari tomatoes, chopped

minced parsley, for garnish

Place spinach in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; slice into strips or bite-size pieces and place over spinach. Pour sauce over chicken.

Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley.

Sweet and Sour Chicken

I was pleased to receive one of my friend Lishie's recipes in a recent swap. Everything always looks awesome and I love to see her personal touches on what she creates.

I've made several versions of Sweet and Sour Chicken; the flavor in this make-your-own-takeout version was good, but a little too intense. If I were to make this again, I would likely cut down on the amount of orange juice.


Sweet and Sour Chicken
slightly adapted from DeLish; originally from Secrets of a Skinny Chef

• 1 cup orange juice
  
• 4 garlic cloves, minced
• 1 lemon, juiced & the zest
• 1 tablespoon orange marmalade
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1⁄2 cup AP flour
• 1 tablespoon cornstarch
• 2 eggs
  
• 1 lb. boneless, skinless chicken breasts cut into 1-inch cubes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon paprika
• 2 tablespoons canola oil
  
• 1 package frozen veggies - I used a stir-fry mix
• 1 small can water chestnuts
• 1 medium can pineapple chunks, drained
  

Preheat tProxy-Connection: keep-alive
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oven to 450°F.

To make the sauce: in a medium bowl, whisk the first 6 ingredients together (the juice through the oil) until incorporated and smooth. Set aside.

Place parchment paper on a baking sheet (or “grease” with cooking spray).

In one shallow bowl, place the flour, cornstarch, salt & paprika, and mix. In another shallow bowl, the eggs.

To bread the chicken, place all of the chicken pieces into the eggs and toss the pieces until they are covered. Transfer the egg-coated chicken to the flour mixture for coating. Lift each piece, shaking off the extra flour mix, and place them on the prepped baking sheet.

Bake 10 to 15 minutes, until the chicken is cooked through and the breading is crisp.

Heat a large skillet over medium-high heat and add the oil. Add the vegetables and cook until heated; add the water chestnuts and pineapple.

Transfer the chicken from the baking sheet to the skillet with the vegetables. Pour the sauce over the chicken and veggies, gently stirring until the sauce is incorporated into the skillet. Cook about 2 minutes more, until the sauce thickens.

Taco Stuffed Peppers

My most recent recipe exchange dish came from my friend Kelly. I admit I was skeptical - I only just recently discovered that maybe I DO like peppers, so I was nervous that this would be a bit too in-your-face for me.

This, however, was delicious. I learned that I like yellow peppers better than green, and the leftovers made for a great to-go lunch. And the fact that this is weight-watchers friendly (5points+ per pepper) is an added bonus!

I changed a few things to accommodate our palates as well as what I had on hand, so check out Kelly's site for the original.


Taco Stuffed Peppers
adapted from Running Mama Cooks

6 medium sweet bell peppers (I used red and yellow)
1 Tbs salt
1/2 C cooked couscous
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1-2 tablespoons taco seasoning
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes
3/4 C Mexican blend cheese
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Heat oil in a 12-inch skillet over medium-high heat. Add onions and garlic, and cook until softened, about 5 minutes. Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. Stir to combine well and give it a taste. Add additional salt, pepper, and taco seasoning to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese.

Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc...)

Stovetop Mac and Cheese with Bacon and Broccoli

I just love doing recipe exchanges. I love thinking about which dish I want to submit, and then I anxiously await my assignment. I always get nervous. Will we like it? Will it require weird ingredients that I'll have to buy and never use again? Will it be easy to make while 2 energetic young boys run around my kitchen?

This is my third exchange with my online group (I still haven't blogged the second - yikes!) and I'm three-for-three. Melissa submitted Alton Brown's Stovetop Mac and Cheese, and you probably all know how much I love anything pasta-related, especially mac and cheese. I definitely have my favorites, but I love trying new variations.

This is definitely another one to add to the rotation. At first, I was really wary of the quantity. HALF a box of elbows was going to feed all four of us? I was positive I'd be making some sandwiches later. But don't be deceived - we all ate it and there was still some leftover.

I wasn't a huge fan of the cheese and sauce combo, but it was so fast and easy that it doesn't matter. Next time I would probably use half cheddar and half American, my usual cheese concoction. I also took Melissa's advice and added some turkey bacon. Yum - this was a hit for the whole family!

Stovetop Mac and Cheese with Bacon and Broccoli

adapted from Alton Brown, as seen on I Was Born to Cook

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded
• 1 package frozen broccoli, cooked
• 4 slices turkey bacon, cooked and chopped

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, salt, pepper, and mustard. Stir into the pasta and add the cheese, bacon, and brocolli. Over low heat continue to stir for 3 minutes or until creamy.

Recipe Swap: Chicken with Cherry Tomato Sauce

Last week I posted Sweet and Sour Chicken as my part in the Cooking Light Chicken Challenge, hosted by Lisa's Cooking Adventures.  I loved participating in her challenge and have thoroughly enjoyed the other recipes that fellow bloggers have posted.

The first recipe in the the challenge was posted by Lisa herself - Chicken with Cherry Tomato Sauce.  It looked delicious and I saved it right away, secretly bummed that it was no longer an option for the challenge.

But lo and behold, when I signed up for a Recipe Swap online, I was assigned this delicious meal.  Yay!

I didn't change too much - I did realize as I was prepping that I had NO fresh basil in the house.  How did that happen?!  I can't wait until the summer when I have to go no further than my own backyard for some fresh herbs.

Anyway.  To try to compensate, I seasoned the chicken with some dried basil before cooking, and then topped it with a little bit of reduced fat shredded mozzarella.  Delish - can't wait to try it again with real basil!

Chicken with Cherry Tomato Sauce

from Cooking Light

• 4  (6-ounce) skinless, boneless chicken breast halves
  
• 1/2  teaspoon  salt
  
• 1/4  teaspoon  black pepper
  
• 2  tablespoons  olive oil
  
• 5  garlic cloves, coarsely chopped
  
• 1  pint cherry tomatoes
  
• 1/3  cup  fat-free, lower-sodium chicken broth
  

Garnish: 1/4 cup small basil leaves

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.

Recipe Exchange: Cheesy Chicken Broccoli Casserole

I shouldn't even be able to post this because a) it is so late and b) I made a lot of changes.

But anyway, for the December Recipe Exchange on my cooking board, I was given this yummy-sounding casserole. I did end up altering a bit due to time/tastes/what I had on hand, but it was pretty good! I am posting my version along with the original. Since it's an exchange, I don't know who or where it came from, so I can't properly give credit!

Ingredients:

• 2-3 large boneless chicken breasts, chopped into bite-size pieces
• 3-4 cups frozen veggies
• 1 can cheddar cheese soup
• 1 can cream of chicken soup
• 1.5 cups milk
• 1.5 cups shredded cheddar
• 2 cups COOKED egg noodles

1. Mix together soups with milk.

2. In a 9x13 casserole dish, spread a layer of diced chicken.

3. Cover chicken with veggies.

4. Sprinkle half of the grated cheese over the broccoli.

5. Pour soup mixture over noodles.

6. Top with remaining cheese.

7. Bake at 300 degrees for 45 minutes to 1 hour. Serve over egg noodles.

Original:

• 2-3 large boneless chicken breasts - COOKED
• 3-4 cups frozen broccoli (recipe calls for cooked... I quick thaw the broccoli in HOT WATER and put through my food processor)
• 1 can cheddar cheese soup
• 1 can cream of chicken soup
• 1 (soup)can milk (recipe calls for evaporated... I use 1%)
• 1.5 cups grated cheese (recipe calls for cheddar...I use marble)
• 2 cups COOKED egg noodles

1. Mix together soups with milk.

2. In a 9x13 casserole dish, spread a layer of diced chicken. (I put mine through the food processor).

3. Cover chicken with broccoli.

4. Sprinkle half of the grated cheese over the broccoli.

5. Add a layer of the cooked noodles.

6. Pour soup mixture over noodles.

7. Top with remaining cheese.

8. Bake at 300 degrees for 45 minutes to 1 hour.

Recipe Exchange: Fettucini with Basil, Ricotta, and Tomatoes

The cooking board I hang out on has a bi-monthly recipe exchange, and this time around, I got to host it! Our theme was "Keepin' It Real," meaning that the dishes had to be quick and easy to prepare and/or have few ingredients.


The recipe that was "assigned" to me (wink wink) is an awesome Fettucini with Basil, Ricotta, and Tomatoes. I absolutely loved everything about this, from how fast it was, to how good it tastes, to the fact that even my son ate it.

Ingredients

1-9oz pkg refrigerated fettuccine (I used spinach.)

3T butter or margarine, melted

3/4c ricotta cheese

1/4c grated Parmesan

1 large tomato, seeded and chopped (I halved a bunch of grape tomatoes.)

2T coarsely chopped fresh basil (FRESH is important here!)

1. Cook and drain fettuccine as directed on package. Return to saucepan.

2. Stir together butter, ricotta, and 1/3c Parmesan. Toss with hot pasta.

3. Top pasta with tomato and remaining Parmesan.

Orange Cream Pie

I love that the cooking board I frequent does quarterly recipe exchanges. In addition to increasing my culinary repertoire, I get to try out recipes that I wouldn't select on my own.

Like this one.

I was assigned to make an Orange Cream Pie. I was a bit apprehensive about it, because really? In my world? Oranges are healthy and a truly good dessert is NOT healthy, so how can a dessert with oranges be good? Follow my logic?

Well, this one surprised me. I don't know that it's something I'd make again, but it was pretty good. I made it for a 4th of July barbeque, and by the end of the night there wasn't much left.

The only thing I regret is not beating the cream enough for the filling. I beat it and added it to the jello, but then when I whipped it for the topping, it had a consistency MUCH closer to cool whip. I wonder if it would have tasted even creamier had I done it right...



Anyway, thank you to whoever submitted this! I have also decided to submit this to Joelen's Fruit Frenzy event... how fun! Wish me luck...

Ingredients:

PIE CRUST

• 3/4 cup crushed vanilla wafers or vanilla wafer crumbs
• 3/4 cup crushed graham wafers or graham wafer crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup margarine or butter
• 1 tablespoon all-purpose flour

FILLING

• 1 (2 3/4 ounce) packet orange flavor gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1/2 cup frozen orange juice concentrate
• 1 teaspoon lemon juice
• 1 teaspoon orange extract, divided
• 1/2 cup whipping cream
• 3 tablespoons powdered sugar
  

TOPPING

• 1/2 cup whipping cream
• 1/2 teaspoon orange extract
• 3 tablespoons powdered sugar
• 1 (10 fluid ounce) can mandarin orange segments, well drained
• 1/4 cup grated sweetened chocolate
  

PIE CRUST
In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.

Add margarine or butter and blend using a pastry blender or a fork.

Preheat oven to 350 F degrees.

Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.

Dust with 1 tablespoon of flour.

Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).

Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
Bake in preheated 350 F oven for 10 minutes.

Remove from oven and let cool.


FILLING
In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.

Add 1/2 cup of cold water and let cool for about 15 minutes.

Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.

Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.

Remove from freezer and break up the jelly mixture using a whisk.

In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.

Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.

Add whipped cream to the jelly and fold in, (DO NOT BEAT).

Pour mixture into the cooled pie shell.

Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.


TOPPING
In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.

Add orange extract and gradually add powdered sugar and continue beating until thickened.

Before serving pie, spread whipped cream over entire top of pie.

Place and arrange orange segments on top of whipped cream creating a pattern if desired.

Sprinkle with grated sweetened chocolate.

Serve pie chilled, not frozen.

WC Recipe Exchange: Banana Bread

See? Now THIS is why I love the What's Cooking? board.

I entered, for the second time, the recipe exchange. You submit a recipe of your own, and you get "assigned" someone else's to make and blog about. This time, the theme was "Family Recipes."

I would never, ever have thought to put pineapple in banana bread. And making it with Bisquick?? That is PERFECT for a not-very-great-baker like me. The woman running the exchange must know me very well. :)


I had this loaf in the oven in no time. Seriously. I preheated the oven, started the bread, and I was done before the oven was ready. And my oven is quick.

The only addition I made to this recipe was to sprinkle some chocolate chips on top. Really, what CAN'T be improved with the addition of some chocolate chips??

This was DELICIOUS. I will for sure make this again. My husband and son LOVED it; Ryan even cried when "his" piece was gone. THANK YOU for a wonderful addition to my files!!


Ingredients:

• 1 cup sugar
• 1/4 cup Canola oil
• 2 eggs
• 2-3 over-ripe mashed bananas
• 2 cups Bisquick
• Small can crushed pineapple, mostly drained

Beat first 3 ingredients until fluffy. Add bananas and blend. Add last 2 ingredients and beat until mixed well. Put in a greased loaf pan. Bake at 350 for 45 minutes to 1 hour. This is best served warm with a pat of butter.