Wednesday, October 8, 2008

Chocolate Brownie Custard

Butter (for the cups)
1 cup heavy cream
4 tablespoons ( 1/2 stick) unsalted butter, cut up
3 ounces unsweetened chocolate, chopped
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1. Set the oven at 350 degrees. Lightly butter six 6-ounce ramekins or custard cups.

2. In a medium saucepan, combine the cream and butter. Bring to a boil. Remove from the heat and stir in the chocolate until it melts completely.

3. In a small bowl, whisk together the sugar, cornstarch, cinnamon, and salt.

4. In a large bowl, whisk the eggs. Whisk in the sugar mixture until the batter is smooth and thick. Gradually whisk in the chocolate mixture until blended.

5. Divide the batter among the prepared cups. Set them on a baking sheet. Bake them for 25 minutes or until they are just set. Let stand for 5 minutes, then run a dull knife around the insides of the cups to loosen them. Invert them onto plates and serve warm or at room temperature.

Saturday, October 4, 2008

My Favorite Dip

So here is the dip I love to make.. I usually make a full batch and then save it.. reheat it.. and eat it again.. I make it into a weeks worth of meals.. (thats if I am eating it by myself.) if i am sharing.. it goes fast.


4 pkg. - 8oz Cream Cheese.
2 cans - Rotel tomato's.. - I like to get one hot and one mild
1 pkg - Jimmy Dean sausage - i get the mild.. or hot. .- i like things spicy..

First you brown the Jimmy dean sausage in a pan. (make sure it is all cooked.. uncooked sausage is BAD! very bad. ) while that is cooking i cut up the cream cheese in to little squares. ( it make it easier to melt.)

then i drain on can of rotel juice out. (leaving just the tomato's and chilies.) pour that in. and add the second can.

and let it sit

once the sausage is cooked. I try to drain some of the grease. but i leave a TAD in.

then i combine all it all together with the cream cheese. and STIR. until all the cream cheese hunks are melted.

then i open up my bag of chips and i taste test will i melt it..

Then once its cooked. i eat it straight out of the pot.. okay sometimes i use a bowl.

if you have extra.. put it in a tub-aware container. and heat it up in the microwave.


Basil & Shrimp Pasta

I got this recipe from a McCormick recipe card and we really enjoyed it!!!

-8 oz. pasta, such as penne
-2 Tbsp. Butter
-1 lb shrimp, peeled and deveined (*I used 1/2 lb and it was perfect)
- 1 clove garlic, minced
-3/4 c. heavy cream
-1 Tbsp. Basil leaves
-1/4 c. shredded parmesan cheese
-1/4 tsp. black pepper

1. Cook pasta as directed on package. Melt butter in large skillet on medium heat. Add shrimp and garlic; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet.
2. Add cream and basil to skillet. Bring to a boil, stirring gently. Reduce heat to low; simmer 3 to 5 minutes or until thickened, stirring frequently. Add shrimp, cheese and pepper. Cook and stir 1 minute or until heated through.
3. Transfer drained pasta to warmed serving bowl. Add shrimp mixture; toss lightly. Serve with additional cheese.

*It doesn't look like a lot of sauce but it is pretty rich and you only need a little bit!
This recipe would be great with broccoli added or even chicken substituted for shrimp
If you want to visit the recipe on McCormick's site to read reviews and nutrition info, click below:

Homemade Pizza

(pictured: half tomato basil, half fresh pineapple)
This is such a great recipe for homemade pizza! You'll be shocked at how easy it is!
Makes one large pizza.
-1 T. Yeast (one package)
-1 tsp. sugar
-2 1/2 cups flour
-1 cup warm water
-1 tsp. salt

In medium bowl, dissolve yeast in warm water. Stir in remaining ingredients. Let rest while preparing the sauce.

-1 (8-oz.) can tomato sauce
-pinch salt
-pinch sugar
-1/2 tsp. crushed dried oregano
- 1/2 tsp. crushed dried basil
- 1/4 tsp. pepper
-1/2 tsp. garlic powder

Stir the sauce ingredients together in small bowl. (The longer this sits the stronger the flavor gets).

Roll dough out on floured surface (roll dough pretty thin, it expands quite a bit) Spread with sauce. Top with grated cheese- I use mozarella and a little bit of cheddar. Top with desired toppings and sprinkle with a little more cheese. Bake at 425 for 15-18 minutes or until the crust turns brown on edges and is bubbly.

*A few of my favorite toppings, besides the usual:
Tomato & Basil
Fresh spinach, tomato & basil
BBQ chicken (just use BBQ sauce instead of sauce listed above)

Thursday, October 2, 2008

Cafe Rio Pork

I've made this recipe twice, once for pulled pork sandwiches and the other time for burrito filling. So you know you can use this recipe for range of different things. For me it turned out fabulous both times! (I forgot to take a picture but will post one the next time I make it!)

Cafe Rio Sweet Pork

3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa

Mix ingredients in a crock pot and let cook for 10 hours on low.
*Note: I put the salsa and brown sugar together in the blender and liquefied them together, just because I had chunky salsa.

It's as easy as that! Now I won't claim that this recipe tastes EXACTLY like the pork from Cafe Rio but it is pretty dang close!

I got this recipe from another blog and the link is
If you go to her site, she also has the recipes for the Cafe Rio house dressing, cilantro rice & black beans!

Tuesday, September 30, 2008

Curried Chicken Casserole

I know this dish sounds a little...interesting, but it is one of my favorite things to eat!

- 2 chicken breasts
- 1 can cream of chicken soup
- 1 cup mayonnaise
- 2 cups of broccoli
- 4 cups of cooked white rice
- 1 tablespoon curry powder

Preheat oven to 350 degrees
Boil chicken until cooked through. Cut into small piece, put in large bowl.
Cook broccoli (whichever way you look), put with chicken.
Add rice to the chicken & broccoli, mix together.
Mix together cream of chicken soup, mayonnaise and curry powder. Mix 3/4 of sauce in with the rice, chicken and broccoli combination.
Put the mixture in a pan (anything a little smaller than 9 by 13).
Spread the remaining sauce over the top of the casserole.
Bake at 350 for 15-20 minutes

Sunday, September 21, 2008

My mom's simple chicken enchiladas

Whenever I have people over, I seem to always make this recipe. Not because it is super impressive or fancy but because you really can't mess it up. It always turns out great! This recipe is so easy and really good! I hope you enjoy it!

10-12 flour tortillas
2 chicken breasts, cooked and shredded
1 can diced green chiles
cheddar cheese
1 can cream of chicken soup
1 cup sour cream

Now, first thing...Boil the chicken until the middle is no longer raw (takes about ten minutes)

While that is boiling, you'll want to make the sauce and set aside. Take one can of cream of chicken soup and mix it with one cup of sour cream.

After that, start slicing up your cheddar cheese. You'll want some grated cheese to sprinkle over the enchiladas so set aside about a half cup of grated cheese for later.

After the chicken is cooked, take it out of the water and let it cool.
Once that has cooled shred the chicken with your hands. But don't shred it too thin, pull the chicken into small strips.

Place the shredded chicken, some cheese and a spoon full of green chilies down the middle of a tortilla. I also like to spread a small spoonful of the sauce in the tortillas as well.

Roll each tortilla up and place them in a 9" by 13" pan

Spread the remaining sauce of the top of the tortillas. Sprinkle the grated cheese over the top of that.

Bake at 350 degrees for 30 minutes or until hot and bubbly.
Serve with white rice and salsa!