Yummyness

found this trying to use our zucchini from the garden and some artichokes I bought, it was great

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=165410&servings=4

Honey Bun Cake

I don't have a picture of this because I don't dare make it again so soon because I'll eat the whole cake. It's best to eat it while it's warm.

Honey Bun Cake
1 white cake mix
1 cup sour cream
4 eggs
1/2 cup sugar
3/4 cup oil
3/4 cup brown sugar
2 Tbsp cinnamon
nuts

Mix together cake mix, sour cream, eggs, sugar and oil. Pour 1/2 of batter into greased 9x13 pan. Combine brown sugar and cinnamon. Sprinkle over batter in pan and pour remaining batter on top. Bake at 275 for 40-45 minutes.
Pour glaze and nuts over hot cake. (I sprinkled just a small handful of chopped pecans.)

Glaze
2 cups powdered sugar
1 tsp vanilla
3 Tbsp milk

Super Bowl Bean Dip

I made this for our family SuperBowl Party, and everyone loved it. I was pretty proud of it, since I've never made a bean dip before and I was guessing on amounts.

Super Bowl Bean Dip

Ingredients:

1 cup sour cream
1 (1.25 oz) taco seasoning
1 (16 oz) can refried beans
1/2 lb ground beef
1 pkg italian sausage
1 or 2 avocados, diced
2 tbls lemon juice
1 tsp garlic salt
1 cup monterey jack cheese, shredded
1/4 cup fresh cilantro, chopped
1/2 cup diced black olives
2 large tomatoes, diced
1/2 cup cheddar cheese, shredded
French baguette and/or tortilla chips

Directions:
1. In a skillet, brown the ground beef and italian sausage together till there is no pink.

2. While meat is browning, in a small mixing bowl, combine the sour cream and taco seasoning.

3. In a separate bowl, combine 1/4 cup of the sour cream mixture with the refried beans (this will thin out the beans a bit).

3. Spread bean mixture in the bottom of a oven safe serving dish. Layer with meat combo then the avocados. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer is monterey jack cheese over the sour cream, the cilantro over the cheese, the tomatoes over the cilantro, the olives over the tomatoes and finally sprinkle the cheddar cheese over the tomatoes.

4. Serve with either the baguette or the chips, both worked well.

A Great Recipe

1 trusworthy babysitter
1 wonderful husband/friend (probably hanging out in your pantry) with some eat out dough on them
1 empty tummy (optional)

Locate the closest Macaroni Grill. Proceed there and order as an appetizer the Parmesan Crusted Artichoke Cakes. Munch on that with their yummy yummy bread. Order anything you care for as an entree but I could eat my weight in Marsala Chicken Ravioli..oh my. Then try out their Lemon Passion...a little lemony for me but still anything sitting in sweet cream is marvelous. Ask for them to come box early. I am full before my plate arrives and if it's sitting there I will eat it.

Here's a locator link to make it easier for ya...Enjoy!
http://www.macaronigrill.com/Menu/LocationSearch.aspx

Delicious Ham & Potato Soup

I totally put myself through college working at Benningan's Grill & Tavern. Sadly, the entire restaurant chain went out of business last year. The only reason this is sad is because there are a few choice items from their menu that we will truly miss. Jacob will miss the Kilkenny's Country Chicken Salad (dressing on the side, no eggs), potato skins, and I thought I would forever miss their Ultimate Baked Potato Soup. Well, not any more! Due to these ridiculous cold spells, I've had a hankering for soup lately. I went on allrecipes.com (my favorite recipe site) and found this AWESOME recipe. I have made it twice so far and I plan on keeping it in the family for the rest of my days. I mean, it had been rated 5 stars by over 2,000 people! It will definitely be worth your while to make this recipe, and you most likely have all the items you will need already in your pantry.

The only thing I did differently from the recipe, was use Chicken Broth (98% fat free low sodium) instead of water and add shredded cheese on top. It is the perfect soup to warm you up!

Mock Olive Garden Salad

It's high time we got a new recipe on here.

Olive Garden is my all time favorite place to eat and I could eat their salad all day long. Here is a pretty darn close version of it. You can adjust the veggies to your liking.

1 head iceberg lettuce, chopped
small can whole black olives
small jar marinated artichoke hearts
salad peppers - to taste
red onion, sliced - to taste
red pepper, chunked - to tasted
1 cup shredded Parmesan cheese
diced tomatoes
croutons
1 pkg. Good Seasons Garlic Parmesan or Italian Parmesan Dressing made with red wine vinegar and olive oil.

Toss everything together, saving tomatoes, croutons and salad dressing until right before serving.

Aunt Karen's Santa Fe Chicken

This meal has been a favorite in the Crosby household ever since the institution was established in December 2004. My Aunt Karen gave me this recipe at my bridal shower, and in all honesty, I don't even look at the recipe card anymore. It is one of those recipes where precise measurements are not needed. As long as you are using good quality ingredients in a modest amount, you'll be good to go. Not to mention, I guarantee you have these ingredients in your house already. If you don't they're pretty cheap to get.


4 potatoes, peeled and diced
Lawry's Seasoning Salt (optional)
2 tbsp. olive oil
1 lb of chicken, thawed and diced
16 oz. of salsa ("heat" is up to your discretion; take advantage of Publix's B1G1)
15 oz. of canned kernel corn
shredded cheese

1. Preheat your oven to 400 degrees. (You could also just mic the diced potatoes for about 10 minutes. That's the way my Aunt Karen instructed me to do it. She is a working woman with 3 girls and is very busy.)
2. Spray a baking sheet with non-stick cooking spray. Then spread out the potatoes into a single layer and give 'em a healthy coat of seasoning. I like to use Lawry's Seasoning Salt. You could also use garlic salt. Or you could use the always dependable salt and pepper.
3. Place potatoes in oven for 30-35, or until just golden and easily forked.
4. About 15 minutes before the potatoes are done, heat olive oil in large skillet.
5. Coat skillet with olive oil and toss in chicken.
6. Once chicken is cooked through, add salsa and corn. I usually only use one jar of salsa. However, if you like your food very saucey/wet, add more.
7. Once all of these elements are evenly heated, add finished potatoes.
8. This is your chance to add any other seasoning or elements you desire before serving.
9. The very last thing I do once I have dished out the servings is add shredded cheese on top. If you can live without the extra calories, omit the cheese.

If you want it to be a truly well rounded meal, add a healthy sized salad. Enjoy!