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Grilled Margarita Chicken

08
May 2010
By

I’ve been looking for recipes to make for when we finally move out of this camper. It’s not easy to make meals when you only have a small frying pan and a medium saucepan and about 4 ft of counter space that’s taken up by other things. I found a chicken recipe that doesn’t look like it will be too big of a job to make.

I found it at Betty Crocker and looks so easy to make.

1/2 cup liquid nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, finely chopped
3-to 3 1/2-pound cut-up broiler-fryer chicken
1 teaspoon coarse salt

1. Mix margarita mix, lime juice and garlic in a heavy-duty plastic zipper bag. Add the chicken and seal the bag. Turn to coat with the marinade. Refrigerate the bag and turn it occasionally. Leave in the refrigerator for at least 1 hour but no longer than 24 hours. Remove chicken from marinade; set aside marinade.

2. Heat coals in barbecue grill or use a gas grill. Put the chicken, skin side up, on grill. Brush the chicken with the marinade and sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat for 15 minutes and turn chicken. Brush the chicken with the remaining marinade and use the remaining 1/2 teaspoon salt. Cover and grill for another 20 to 40 minutes, turning occasionally. Cook until the juices of chicken are clear when centers of thickest pieces are cut.

You can also use boneless skinless chicken breast halves. Cover and grill chicken 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center.

1 Serving: Calories 235 (Calories from Fat 115); Total Fat 13g (Saturated Fat 4g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 27g Percent Daily Value*: Iron 6% Exchanges: 4 Lean Meat

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Sausage Cheese Balls

13
Feb 2010
By

Andi made something like this when she was in school and from what I remember they were delicious. I’ll have to make them and try them. They would make a nice snack when playing on the wii.

3 cups bisquick
1 lb bulk pork sausage
4 cups grated cheddar cheese (16 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
**Andi’s recipe didn’t have these. The picture I’m looking at shows them without them too**
1/2 tsp dried rosemary leaves (crushed)
1 1/2 tsps chopped fresh parsley or 1/2 tsp parsley flakes
Barbecue sauce or chili sauce .. if desired

1. Heat the oven to 350 degrees F. Lightly grease bottom and sided of a jelly roll pan (15 1/2 x 10 1/2 x 2 x 1 inch).

2. Stir all of the ingredients together using your hands or a spoon. Shape the mixture into 1 inch balls and place in the pan.

3. Bake for 20 to 25 minutes or until brown. Immediately remove from the pan. Serve warm with sauce for dipping.

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Steak and Potato Soup (Slow Cooker)

23
Jan 2010
By

This is good for these cold winter days. It’s 150 calories per serving so you won’t need to invest in herbal diet pills!

1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup water
1/2 cup all-purpose flour

1. Cut the beef into 1 1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.

2. Cover and cook on Low heat setting 8 to 9 hours.

3. Mix the water and flour in small bowl; gradually stir into the soup until blended. Turn to High heat setting. Cover and cook about 30 minutes or until slightly thickened.

1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 1200mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 2g); Protein 15g

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Chocolate marshmallow cookies

13
Dec 2009
By

This isn’t one of those natural acne treatments but it’s a really good tasting cookie!

Cookies
1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half

Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1. Preheat oven to 350°F. In large bowl, stir the cookie mix, oil, water, egg and pecans until a soft dough forms.
2. Drop dough by rounded tablespoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 7 minutes. Remove from oven and immediately press marshmallow half lightly, cut side down, on top of cookie. Bake for 1 to 2 minutes longer or just until marshmallows begin to soften. Cool for 2 minutes then remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat and add whipping cream, butter and vanilla; blend well. Stir in the powdered sugar until smooth.
5. Spread the frosting over each cookie, after it’s cooled, be sure to cover the marshmallow. Let stand until the frosting is set.

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Pumpkin Spice muffins

15
Nov 2009
By

This isn’t a post with a diet pill review. In fact it’s a post for something that could bust your diet. How about some nice yummy muffins?

2 cups Bisquick
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins

1. Heat oven to 400°F. Grease the bottoms only of 12 regular-size muffin cups, or use a paper baking cup in each muffin cup.

2. Stir all ingredients except for the raisins just until moistened then stir in the raisins. Fill muffin cups about 3/4 full.

3. Bake for 15 to 20 minutes or until golden brown. Immediately remove from pan.

High Altitude (3500-6500 ft) Heat oven to 425°F. Grease 14 medium muffin cups. Stir 2 Tbsp all-purpose flour into dry Bisquick. Increase milk to 1/3 cup. Bake 15 to 18 minutes.

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Pumpkin Streusel Cheesecake Bars

15
Nov 2009
By

After going outside and cleaning your Ferrari parts why not go into the kitchen and make some goodies? These sound delicious!

Cookie Base

1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling

2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Toppings

1/3 cup chocolate topping
1/3 cup caramel topping

1. Heat oven to 350°F. In large bowl, stir the cookie mix, crushed cookies and pecans together. Cut in the butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press the remaining mixture into the bottom of an un-greased 13×9-inch pan. Bake 10 minutes. Cool 10 minutes.

2. In a large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

4. Before serving, drizzle with the chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

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Mummy Cookies

30
Oct 2009
By

mummycookiesOk everyone… get out your fat burners because these cookies are 400 calories for just 1 cookie! But they’re cute and perfect for Halloween.

1 pouch sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup softened butter or margarine
1 egg
1 container (1 lb) vanilla frosting
12 small jelly beans, cut in half
black decorating gel

1. Pre-heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add the butter and egg; stir until it forms a soft dough

2. On a floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man shaped cookie cutter. On un-greased cookie sheet, place 1 inch apart. Gather dough scraps; re-roll until all dough is used.

3. Bake for 7 to 9 minutes or until cookies are puffy and the tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Spoon frosting into re-sealable plastic bag; partly seal the bag and cut 1/4-inch hole in a bottom corner. Or you can use a decorating bag with a flat tip with 1/4-inch-wide opening (#44). Pipe frosting on cookies for bandages. Place jelly beans for eyes and use black gel to make pupils in eyes. Store cookies in airtight container.

Image from Betty Crocker

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Peanut Butter Spider Cookies

26
Oct 2009
By

spidercookiesThese are perfect for Halloween treats. You could make lots of them and give out to the trick or treaters instead of handing out auto accessories.. :)

1 pouch peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
36 chewy caramels in milk chocolate (like Rolo candies)
Black or red string licorice
1/3 cup (72) miniature candy-coated chocolate baking bits
black decorating gel

Total Time: 30 min
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg into dough.
2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.

*Image from Betty Crocker

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