Warm Bacon Cheese Dip

Everytime we have a family party I am asked to bring this dip.  It is super yummy! It is from Better Homes and Garden cook book.

1 Round Loaf sour dough or shepherds bread
1 8oz Cream Cheese(softened)
1 1/2 cup Sour Cream
2 Cups Shred Cheddar Cheese
1 1/2 tsp Worchestershire Sauce
1 Package of real bacon bits
1/2 cup Chopped green onion
assorted crackers (I always use the sea salt pita chips from Sams Club)

Cut the top off the loaf of the bread.  Carefully hollow out the bread leaving a one inch shell.  In a mixing bowl, beat the cream cheese.  Add the sour cream, shred cheese, and worchestershire sauce.  Stir in the bacon and green onions.  Spoon into the bread shell and put the top piece of the bread back on the loaf.  Wrap in tinfoil and bake at 325 degrees for 1 hour or until heated through.  Serve warm with crackers.

Sesame Noodles with Chicken and Veggie

image via pinterest


So a while ago Chad and I went on a health challenge with a bunch of other people.  Chad lost 26 pounds in 8 weeks, I lost 9 pounds in 5 weeks and then got pregnant :)  But we tried a bunch on healthy recipes and so I am going to start posting again on here and I'll start with the healthy stuff we liked. 


Sesame Noodles with Chicken and Veggies




Cook some spaghetti noodles, we used wheat ones.  We really liked the ronzoni ones because they tasted very similar to regular noodles.  My kids couldn't tell the difference.  Set the noodles aside


In a bowl mix this sauce together
1/4 cup soy sauce (we used lite)
2 T sugar
1 T minced garlic
2 T rice vinegar
I T sesame oil
1 t hot chili sauce (use more for Josh)
2 T olive oil


Add what you want, we did chicken, red peppers, mushrooms and broccoli. But you could add anything, it would be good with snap peas or cabbage or what ever... anyhow cook your meat and saute your veggies and then dump the noodles and sauce in a hot skillet and mix, cooking for maybe 3 to 5 minutes until all mixed and warm. Then eat and enjoy!

Teriyaki Burger

This is more of an idea then a recipe....

The other day I wanted burgers on the grill. I was also craving a Teriyaki Burger from Carls Jr. I decided to make my own. I had a fresh Pineapple in the house so why not!

Hamburger Patties
Hamburger Buns
Teriyaki Sauce
Freash Pineapple
Lettuce
Tomato
Cheese (swiss if you want it to be like the Carls Jr. one

Grill burgers, put on bun, add the toppings you like and enjoy. (you could also add Mayo if you like it. I do not like it and it isn't very good for you so I leave that off)

The BEST chocolate cake and frosting

WOW... it's been a long time since anyone has posted on here!  I actually

have quite a few good recipes, I'll try to share.  Alot of 

yummy healthy ones too!  

But here is a classic one that I love and thought I had on here, but I didnt.

If you love some yourself some chocolate cake, this certainly won't disappoint!

I honestly can't remember where I found it, sorry to whoever's recipe it is for not giving you credit, but it's really really yummy!  I want to say it was in LDS living magazine???

The BEST Chocolate Cake and CUPCAKES!

 sift together:

3 c. flour

2 c. sugar

1 tsp. salt

2 tsp. baking soda

1/2 c. baking cocoa

slowly add:

2 c. cold water

3/4 c. vegetable oil (I use Canola . . . it’s healthier)

2 Tb. white vinegar

2 tsp. vanilla

Pour into 9×13 pan – cook at 350* for 30-35 mins (depending on your oven & altitude, it can take even longer than 35 mins. Poke the middle with a toothpick & if it comes out clean, the cake is done).

This recipe also makes great cupcakes (just cook for 15-18 mins) or two cake rounds (cook time will be similar to that of a box cake).

  

Perfectly Perfect Chocolate Frosting

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

 I found this on my sisters cafe and it was WAY easy and WAY good.  I will never buy a store made baguette again :)

 

Baguette

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes – foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet  with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Crispy Shrimp Pasta

I found this YUMMY recipe over at http://www.kevinandamanda.com/  We liked it alot.  I loved that it was an Alfredo sauce that didn't have a pound of cream cheese and butter in it :)  Same yummy flavor just lighter and not as bad for you.  Chad and I ate it with the shrimp and the kids ate it without.. it was good both ways!  ENJOY!!!!

via kevin and amanda blog

Crispy Shrimp Pasta

4 oz fettuccine pasta
3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp cajun seasoning
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.
*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately.

Baked Potato Soup

This is THE BEST potato soup ever!  It takes a little bit of work, but it is completely worth it, especially with yummy yummy rolls!  I found it on my favorite site ever, Our best bites!

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.