Thursday, July 24, 2008

Dove Brownies

These were yummy =) I usually prefer my brownies a little fudgier, but these turned out great when Matt had a brownie craving.

Dove Brownies
Serves 9

3/4 cup butter, melted
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
9 Dove Promises Caramel Chocolates

1. Preheat the oven to 350 degrees. Grease an 8x8 pan.
2. In a large bowl, blend melted butter, sugar, and vanilla. Beat in eggs once at a time. Combine in a seperate bowl teh flour, cocoa, baking powder, and salt. Gradually blend this mixture into the egg mixture. Spread the batter into the prepared pan.
3. Bake in the preheated oven for 25 minutes. Take out and press the unwrapped chocolates into the brownies. Put back into the oven for about 15 minutes. Brownies are done when they begin to pull away from the sides of the pan.
4. Let the brownies cool and cut into squares. Enjoy!

Tip: Brownies are easily cut with a plastic knife! Try it!

Monday, July 14, 2008

Shelly's Famous Potatoes

Ok so these aren't exactly famous, but they are so good they should be! We make these every time we grill and they have been delicious every single time. Try them, you won't regret it!

Shelly's Famous Potatoes
Serves 4

-5 cups chopped red potatoes (about 5 large)
-1/2 cup diced red bell pepper
-1/3 cup diced green bell pepper
-1/2 cup diced sweet onion
-1 teaspoon garlic salt
-1/2 tablespoon montreal steak seasoning
-4+ tablespoons butter or margarine

1. Lay out about 2 feet of non-stick foil or non-stick sprayed regular foil.

2. Wash & scrub red potatoes clean. Chop up potatoes into bite sized pieces and place in single layer onto center of foil.

3. Dice peppers and onion and sprinkle onto potatoes, toss with hands if necessary.

4. Place little chunks of butter or margarine over top, space out as necessary.

5. Sprinkle garlic salt and steak seasoning evenly over mixture (amount may be adjusted to taste). We are not shy with either of them in my house!!

6. Fold foil up over the mixture, covering everything. Take another piece of foil and wrap in opposite direction to make sure the packet is leak-proof.

7. Place on grill at medium heat (about 350-400 degrees) for 35-45 minutes (flip over packet halfway through cooking), depending on your grill and your potato firmness preference.

8. Cut open foil pouch and serve, careful of the steam!

**Note: If there is not enough butter or you cook the potatoes too long they will stick/burn to the foil. Better luck next time!

Thursday, July 10, 2008

Chicken Crescents

dice . . . . . . . . . . . . . . . fold

bake. . . . . . . . . . . . . . . . . eat

This is a great recipe I got from my future mother-in-law. We have modified it a bit, but it is basically the same yummy deliciousness! I mean, with cream cheese in it.... it has to be good! Remember the Shelly Rule? I served these with corn on the cob and grapes. Yum!

Chicken Crescents
Serves 4

You will need:
Oil, cream cheese, chicken, onion, salt & pepper, garlic, cream of chicken soup, sour cream, milk, parsley, 8 count refrigerated crescent rolls.

1. In a fry pan, add a little oil and heat over medium. Take out a half a block (4 oz.) of cream cheese (reduced fat/fat free is fine) and put it in a medium bowl to soften.

2. Add 1 cup of diced onion (vidalia is my favorite) and about 2/3 pound chicken meat. I used tenders this time. Try not to move the chicken around much. Cook it for about 3-4 minutes on the first side and add salt and pepper. Then flip and repeat. When you flip, add a clove or two of minced garlic. I use the jar stuff because I am too lazy to mince/press it myself.

3. When chicken is done, remove from pan to a cutting board to cool slightly.

4. Preheat the oven to 350 degrees, or whatever it says on the crescent roll package.

5. Layout the crescent rolls on a baking sheet. (see picture)

6. Finely dice chicken mixture and add to the cream cheese in the bowl. Mix.

7. Spoon a large scoop of the mixture onto the fattest part of each crescent roll. Then fold up the short corners. Then fold up and wrap around the long corner. Don't worry if the chicken peeks out.

8. Pop in the oven per crescent roll directions (usually 11-13 minutes). They will probably be done in the shorter amount of time.

9. While baking, in a small saucepan over low heat combine the following:

  • 3/4 can of cream of chicken soup
  • 1/2 cup sour cream
  • Few splashes of milk
  • Palmful of dried parsley
10. When crescents are done, spoon some of the sour cream sauce onto a plate. Set 2 crescents on top of the sauce (it looks prettiest this way haha). Enjoy!

Green Bean Casserole

This goes with the chicken-n-stuff meal. This is the pretty standard recipe on the back of most labels.

Green Bean Casserole
Serves 4

1. When you have about 40 minutes left on the chicken, take out a pan around 8x8 size.
2. Open and drain 2 cans of french style green beans and put into pan.
3. Put a whole can of cream of mushroom soup and a few splashes of milk onto the beans until you can get it mixed and creamy.
4. Get crazy with the salt and pepper.
5. Optional: Tear up 2-3 slices of american cheese or a few small cubes of velveeta and mix them in.
6. Bake for 30 minutes. Take out and add French's French Fried Onions to the top and pop back in for 5 minutes.


Mmmmm... chicken-n-stuff. This is a household favorite! It is one of the few things I will eat leftover too. There are a lot of versions of this out there, but I think I have perfected this one to our liking. Hope you like it too.

Serves 3

1. Preheat oven to 350 degrees.

2. Take out an 8x8 or 9x9 pan. Place about a pound of chicken breast meat in the bottom. I use whatever I have around... tenders, thin sliced breasts, regular breasts. Just adjust the cooking time accordingly. I used regular breasts this time.

3. Cover chicken with about 4 slices of provolone cheese.

4. In a bowl, stir together 1 can of cream of chicken soup and about a 1/2 cup of milk. It shouldn't be thin and runny. Spoon over top of cheese covering everything.

5. In a bowl melt a stick of margarine, yes the whole stick. Then stir in 2 cups of Stouffers Stuffing Mix. Either the Savory Herb or the Traditional Sage variety are best. Sprinkle mixture over top of the soup.

6. Bake until chicken is fully cooked. For regular breasts, this is usually at least an hour. Caution: If you are cooking this dish for more than 45 minutes, please cover it with foil for the first 20 minutes or so.... or else your stuffing will burn and be too crunchy.

This meal goes excellent with Green Bean Casserole, which I will post next.

Chili Cheese Dip

This is one of my all time favorite things to feed my guests! So easy and addicting. I brought this to a get together night and forgot to take a picture.... but a cheesy spoon laying next to the crock pot is the most common sight to see with this recipe, so this picture is only appropriate.

Chili Cheese Dip
Serves 12-15

1. Get your crock pot heating up on high.

2. Throw in the following:
  • 1- 8oz bar of cream cheese, reduced/fat free works too
  • 1 can of Hormel Hot no bean chili
  • 1-16 oz. jar of your favorite salsa
  • 1- 2 pound brick of Velveeta, cubed

3. Stirring occasionally, heat until melty and combined. Warning, this could take an hour.

4. Reduce heat to low and serve with tortilla chips (2 regular sized bags). Make sure you set out a paper plate for the spoon, this gets messy!

Boyscout Pizzas

These are so easy I am almost embarassed to blog about them! Matt used to eat these in boyscouts and I remember them from being a kid. Every once in awhile we get a craving for them. I really like to make them because they can bake in the toaster oven, my favorite kitchen appliance! So nice when it is hot out and you don't want to heat up the oven.

Boyscout Pizzas

1. Preheat toaster oven to 350 degrees.

2. On a toaster oven pan, split 2 or 3 (however many will fit) english muffins and lay on pan.

3. Spread on a couple spoonfuls of your favorite pizza or spaghetti sauce.

4. Add lots of shredded mozzerella cheese.

5. Dice up whatever toppings you like. Smaller pieces are better when working with a small pizza! We used pepperoni, onion, green and red peppers, and mushrooms. Basically anything you want. Sprinkle the toppings on.

6. Add a little more sauce on top and sprinkle with a little extra italian seasoning.

7. Bake until melty and crunchy... about 10 minutes.

Serves: 2 halves per person.