Monday, May 23, 2011

Sunday Pot Roast with Mushroom Gravy

I haven't ever made a roast in my life. It intimidates me for some reason. I guess everyone raves about how easy and delicious they are but it just seems like I would manage to screw it up somehow. I only post about my successes so trust me, there are some failure dinners going on in this household. But I am happy to report I did it. I made my first roast from scratch. I gotta say, all the domestic goddesses were right. It it so delicious and simple. I was really impressed with myself and said it so much the hubby told me he heard me the first 50 times and agreed too that it was amazing. Thank you Food Network for giving me the simplest recipe to make the classic domestic dinner.

Monday, May 16, 2011

Knock You Naked Brownies

Wowsers. Ok I have to admit I didn't actually make these. On Sundays we go to my In-laws for dinner. It is a fabulous treat and a day off of cooking for me. Last night we had these for dessert. I had spied these brownies over here this week and as she was describing the dessert I immediately knew she was talking about these very brownies I had vowed to make. I strongly encourage all those that are in need of a good ooey gooey somethin somethin to give these a try. If I had carmels in my pantry at all time, these would be my go to brownie for now on.


1 box of German Chocolate Cake Mix

1 C of finely chopped Pecans

1/3 C evaporated Milk

1/2 C butter, Melted

60 whole caramels, unwrapped

1/3 C Semi Sweet Chocolate Chips

1/4 C Powdered Sugar


Preheat oven to 350. Mix together in a bowl the cake mix, pecans, evaporated milk, and butter. Mixture will be thick. Divide the mixture in half. Press one half in the bottom of a well greased 9X9 pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler, melt carmels with 1/2 C of milk. When melted and combined, pour over brownie base. Sprinkle your chocolate chips over caramel as evenly as possible.

Turn out your remaining brownie dough and press out into a square. You are wanting to make it a little smaller than your 9X9 pan. Set it on top of the caramel and chocolate chip layer. Bake for 20 to 25 minutes. Remove from oven and let cool. Once cool, regrigerate for 2 hours until caramel is set up and then serve. Watch your clothes though so you don't end up naked.

Monday, May 9, 2011

Paula's Chicken and Asparagus Creamy Crepes

This past week was a Paula Deen week at my house. Paula and I go way back. She is the one that got me interested in cooking because she cooks my kind of food. I love the buttery flavors and just the simple comfort food that you know will leave your tummy full. I can't do her recipes everyday of the year or I would pack on the pounds but this recipe was too good to pass up. Michael enjoyed it but its really more of chick food he said. I liked them. I got the picture and recipe from here.


1/2 C Butter
1 Small onion, chopped
2 cloves of garlic minced
1/4 C AP flour
1 1/2 C Chicken Broth
1 C Milk
1 pkg cream cheese
3/4 C Cheddar cheese
2 C Cooked Chicken
Savory Crepes (recipe follows)
12 asparagus spears
1/2 C Swiss Cheese

Melt your butter over medium heat in a pan. Stir in your onions and garlic and cooke for 6 to 8 minutes. Stir in flour and cook for 2 minutes, stirring frequently. Stir in your broth and milk ; bring to a simmer and cook for 10 minutes. Add your cheeses and stir until melted. Add chicken.

Preheat oven to 400.

Spoon 1/4 of chicken mixture down the middle of each crepe. Place 2 spears over chicken mixture and fold up each side to seal. Sprinkle swiss cheese over crepes. Bake for 10 minutes until cheese is melted.

Crepes Recipe

Thursday, May 5, 2011

Hawaiian BBQ Pulled Chicken Sandwiches

I recently saw this on Tasty Kitchen and knew it would be a great easy dinner for us. It's crock pot which is perfect for me getting to enjoy naptime instead of cooking the whole time prepping for dinner. Low and Behold, the hubby fell in L-O-V-E with this. He said it "Burst with flavor" in his mouth. I have never heard him talk like this about one of my dinners. Wow. I guess it is going to make the rotation in this house. I found it really easy and delicious. Enjoy!

3 Lbs of BNLS Chicken Breasts
1 small onion sliced into chunks
1 (20oz) can of chunk pineapple
1 (20 oz) bottle of bbq sauce of your choice
Hamburger Buns

Thaw your chicken before throwing in or your sauce will be really wet. I did frozen so don't worry, it is not a meal killer. Place your chicken, onions, and pineapple in your crock pot. Pour your BBQ sauce over all and give it a good stir to coat.

Cook on Low for 8-10 hrs or Hi for 4-6

An hour or so before eating remove your chicken and shred. PLace your chicken back in the sauce and stir to coat. Serve on Hamburger buns with cheese or coleslaw; or both! Enjoy.

Tuesday, May 3, 2011

Almost Wingers Sticky Fingers Sauce

The other week we went to Wingers and I didn't get the sticky fingers. I avoided the popcorn and ended up getting grilled chicken and veggies trying to behave. The other wifey friend I was there with DID get the sticky fingers and I was stuck with sticky finger envy through the whole meal. I made a mental note that I was gonna make some at home so that way I could fill this void that I now had.

So here it is. I can honestly say, this is SOOO close to their sauce. In fact it IS their sauce I would say. The only difference I noticed was that it was a little spicier. I enjoy spice so it a was a pleasant suprise.

Almost Wingers Sticky Fingers Sauce


1/3 C of Franks Hot Sauce ( do not substitute. From what I hear, this brand is the only one you can use for this)

1 1/2 C Brown Sugar

1/4 C Water

Yup that is it!! Can you believe that short list of ingredients. I was skeptical but this is definately a keeper.

Add it all together in a sauce pan and heat on medium until the sugar dissolves. Then take your chicken fingers (homemade, fried, oven fried, prepackaged...whatever your choice) and dip each one in the sauce and then serve.