Cranberry Sauce/Chutney

I don't really know what this is.  I was on the internet looking for a homemade cranberry sauce and saw quite a few recipes (to say the least).  I thought that I would create my own and see how it turned out.

INGREDIENTS:
1 Cup- Fresh Squeezed Orange Juice, with pulp
1- Apple, cored and chopped
1 bag, 12 oz- Fresh Cranberries
1 Cup-Chopped Walnuts, I used 1/2 regular and 1/2 candied that I had made last week
1 Cup- White Sugar
1/2 tsp- Salt
1 tsp- Cinnamon Plus Spice Blend

DIRECTIONS:
In a medium saucepan, boil orange juice and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, apple, walnuts, salt, and cinnamon plus spice blend. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.  Pour into Classic Batter Bowl and refrigerate over night.

Peppermint Rice Krispie Treats

I found peppermint marshmallows at Wal-mart today and was TOTALLY excited. I have an obsession, all things peppermint!  So I thought, I could totally make rice krispie treats with them.  Then a friend of mine sent me a message with a recipe for turkey rice krispie treats.  So I of course improvised and made these...

INGREDIENTS:
3 TBS- Butter
1 pkg (10 oz)- Peppermint Marshmallows
6 Cups- Rice Krispies Cereal
1 Cup- Semi-Sweet Chocolate Chips
1/2 TBS- Oil
1/2 C- Wilton's White Chocolate Chips

DIRECTIONS:
Melt butter in pot (I used my 12" Executive Skillet) on medium heat, add marshmallows and stir until completely melted with burner on low heat.  Once melted, remove from heat and add cereal.  Mix them up well.  Oil your hands, so that the rice krispies don't stick.  Take the Large Scoop and scoop out a measured amount.  Roll it in your hands. Place on wax paper or foil and allow to cool.  Continue until all the krispies are rolled.
After they are all rolled and chilled you will be ready to either dip them or just drizzle them with the chocolate.

To Dip:
For Semi-Sweet Chocolate~ Melt the semi-sweet chocolate in a microwave dish, the Small Batter Bowl works perfect!  Add the oil and melt for about 2 minutes, in 30 second intervals.  Making sure that you stir and scrape the sides well using the Mini Mix 'N Scraper.  Take a ball at a time and dip half into the chocolate.  Allow to cool on the Stackable Cooling Rack.

For White Chocolate~ Follow same directions as above, omitting the oil.

To Drizzle:
Melt the chocolate as directed above.  Use a fork, dip it into the chocolate and basically "fling it" back and forth over the balls.

Hope you enjoy them!

Molten Lava Chocolate Cake-Melissa Style

I normally make this as a Pampered Chef recipe, but I decided to try to revamp it.  I was really afraid it wouldn't work, but sure enough, it came out devine!

Here's the recipe...

INGREDIENTS:

1-Box Chocolate Cake (I like Devil's Food)

1-15 oz Can Pumpkin (I buy the big can and split it in half, freezing the other half)

1-Jar of frosting (I used Caramel this time)

DIRECTIONS:

Dump the cake mix into the Deep Covered Baker  add the pumpkin and mix with Mix n' Scraper.  The mix will be thick, don't worry, it's how you want it.  Just make sure you mix the dry cake mix well into the pumpkin.  Plop the frosting on top of the cake.  DO NOT MIX!

Put the lid onto the DCB and place in microwave.  Microwave for 15 minutes.

That's all there is to it!  Hope you enjoy!

Bean Salad

This past Saturday we went to the beach with some friends. My friend brought this bean salad that was really good.
Well I revamped it and made it with our ribs the other night for dinner. It's so good I even ate it for lunch today too!

INGREDIENTS:
1-16 oz can of Black Beans
1-16 oz can of Pinto Beans
3- Bell Peppers (I used red, yellow & orange), cut in half. You'll only use half of each one.
Cilantro
1- Half of Red Onion
2- Limes
2-tsp The Pampered Chef Chili Lime Rub
2-tsp The Pampered Chef Southwest Seasoning Mix
Salt to taste

DIRECTIONS:
Rinse all of the beans in a strainer. Chop bell peppers to small view size pieces. Chop onion using TPC Food Chopper. Chop up the cilantro. Mix all of the ingredients in a bowl. Squeeze limes with Citrus Press into mixture. Refrigerate until ready to use, at least an hour. I liked it better over night, so I would prepare it early or the day before.

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Easter 2011

I just found this on my phone. Don't know why I didn't post it, so here it is.

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Cheesier Chicken & Rice Bake

I was watching my sis in law make something for dinner last night & thought, hmmmm how can I switch that up?
So this is what I did...
INGREDIENTS:
1-whole chicken
1-pkg onion soup mix
1-can cream of mushroom soup
Rice, I used regular with the 2 cups of water to 1 cup rice ratio
3-cups cheese
1-cup French's Fried Onions
1-sleeve Ritz Crackers
DIRECTIONS:
I put the chicken, soup mix and soup into the crock pot on high and let it cook until the chicken was fully cooked.
Remove the chicken & shred it from the bone. Put the chicken back into the soup in the crock pot, just to allow the flavors to marry (about 1 hour). In the mean time make your rice. Toss the rice in with the chicken and mix, add 2 cups cheese.
Dish all of this into a 9x13 pan.
Top with the fried onions, crackers (crumbled up) and the last cup of cheese.
Bake on 350° for 20 min.
YUM!
~ Melissa

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