Becky's Recipes

Stuffed Mushrooms

noreply@blogger.com (Becky) — Wed, 12 Nov 2014 14:00:00 +0000

I'm sharing the recipe for these elegant, yet easy appetizers on Mother's Niche today! They are my favorite food of the holidays!

Homemade Green Smoothie

noreply@blogger.com (Becky) — Fri, 17 Oct 2014 12:00:00 +0000

I have tried many a green smoothie; different homemade versions as well as commercial. This recipe is by far my favorite, and I love that I know every single ingredient that is going into it. Below, I've listed a couple different variations, but this recipe is my favorite!

Homemade Green Smoothie

1 cup (packed) fresh spinach
1/2 banana
1/2 cup frozen fruit
1/2 cup orange juice
1 Tbsp. ground flax seed

In blender, mix all ingredients. Add or substitute any ingredients you like. I have tried subbing the orange juice with water or carrot juice. The above concoction is my favorite though. I've also used blueberries with my fruit and that was delicious. I would keep the banana in there-it's great for texture. The flax seed adds fiber and a little protein. Really, your possibilities are endless. Enjoy!

Deluxe Marshmallow Bars

noreply@blogger.com (Becky) — Wed, 08 Oct 2014 13:46:00 +0000

Check out the recipe for these on Mother's Niche! You won't be sorry!

Peanut Butter Cheesecake

noreply@blogger.com (Becky) — Wed, 13 Aug 2014 12:30:00 +0000

Peanut Butter Cheesecake

Oreo Crust:

2 rows oreos, crushed.
1/4 cup butter, melted
1 cup peanut butter cups, chopped
1/2 cup chocolate chips

In 9" spring form pan, mix crushed oreos and melted butter until combined. Press onto bottom and sides of pan. Sprinkle peanut butter cups and chocolate chips on top.

Cheesecake Batter:

4-8 oz. bricks cream cheese, softened
5 eggs
1 1/2 cups brown sugar
1 cup creamy peanut butter
1/2 cup heavy whipping cream
1 Tbsp. vanilla

Beat cream cheese in large mixer until smooth. Add eggs, one at a time until combined. Add the rest of the ingredients and mix until smooth. Pour onto crust. Set two ramekins or small baking dishes full of water on either side of oven. Place cheesecake in the center of the oven. Bake at 350 for 45 minutes, or until just browned on top and slightly jiggles in center. Cool on stove-top or counter for 1 hour.

Ganache Topping:

1/4 cup heavy whipping cream
1 cup chocolate chips

Heat cream in saucepan until boiling. Take off heat and add chocolate chips. Whisk until smooth. Pour or drizzle on top of cheesecake. Add peanuts and more peanut butter cups if desired. Refrigerate overnight. Enjoy!

Buffalo Blue Cheese Wontons

noreply@blogger.com (Becky) — Wed, 02 Jul 2014 13:50:00 +0000

Hope on over to Mother's Niche to find the recipe for these bad boys! And by "bad," I mean sooooo good!

Key Lime Pie Ice Cream {Cookbook Give-Away}

noreply@blogger.com (Becky) — Tue, 24 Jun 2014 20:00:00 +0000

July is national ice cream month! So today, I am sharing a recipe from Wendy Paul's cookbook 101 Gourmet Ice Cream Creations. This recipe was SO easy and tasted wonderful! It wasn't too sweet, and it wasn't too tart. It was very refreshing; perfect for a light summer-time treat!

I am also giving away a copy of her cookbook! To enter, please leave a comment on this post telling me what your favorite flavor of ice cream is. To enter AGAIN, please like my facebook page. And to enter AGAIN, please follow my blog! You may enter until Tuesday, July 1st. I've already made a few of her recipes and they were all delicious!

To make the recipe, first start out with the basic vanilla recipe below. Then add the ingredients found in the Key Lime Pie Recipe.

Creamy Vanilla

This recipe contains less fat than Rich and Creamy Vanilla, and does not have any

eggs in it. Perfect for specific dietary needs, but still has the heavy creamy texture you

desire.

½ to ¾ cup sugar

2 cups cream

1 cup 2% milk

1 tsp. pure vanilla extract

Whisk together all ingredients until combined. Transfer your cream liquid into your

ice cream machine and make according to manufacturers directions.

Key Lime Pie

Yes, of course I had to include key lime in this recipe book. It wouldn’t be complete

without it. It’s a keeper!

1 Basic recipe

2 limes zested and juiced or Nellie and Joe's Key Lime juice

½ cup crushed graham crackers

Add the lime zest to your Basic recipe, whisking together until

combined. Place mixture in your machine and follow manufacturers directions in

freezing. The last 5 minutes of the freezing process, add the lime juice and the

crushed graham crackers.

You can find Wendy Paul's cookbook HERE!

Follow her on Instagram!

And don't forget to like her Facebook page!

Meatball Subs

noreply@blogger.com (Becky) — Wed, 18 Jun 2014 12:00:00 +0000

My entire family loves this recipe, especially my kids. It's super easy and very delicious!

Meatball Subs

THIS recipe of meatballs (I half the recipe for my subs)
8 hoagie rolls
1 cup ketchup
3/4 cup brown sugar
1/4 tsp. garlic powder
1/2 tbsp. dried minced onion
1/4 tsp. liquid smoke
Parmesan cheese

In medium bowl, combine ketchup, brown sugar, garlic powder, onion, and liquid smoke. Combine and pour over meatballs in medium baking dish. Cover and bake at 350 for 1 hour. Serve on hoagie rolls and sprinkle with Parmesan cheese. Enjoy!

Sweet Teriyaki Pasta Salad

noreply@blogger.com (Becky) — Mon, 09 Jun 2014 12:00:00 +0000

Sweet Teriyaki Pasta Salad

16 oz. bowtie noodles-cooked and marinated (2 hours in dressing)
2 cans mandarine oranges, drained
1 can water chestnuts, drained
1/2 cup chopped fresh parsley
1/2 cup honey roasted peanuts
1 1/2 bag small leaf spinach
4-5 cups cooked, chopped chicken breast
1/4 cup toasted sesame seeds
Dressing
1 cup vegetable oil
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Mix dressing ingredients together in blender. Marinate cooked noodles for at least 2 hours. Combine all salad ingredients and stir dressing in. Enjoy!

Chocolate Swirl Cheesecake

noreply@blogger.com (Becky) — Thu, 05 Jun 2014 01:01:00 +0000

Hop on over to Mother's Niche for my Chocolate Swirl Cheesecake recipe!

Menu Planner

noreply@blogger.com (Becky) — Tue, 27 May 2014 12:00:00 +0000

I am so excited to share these menu planners with you. Menu planning is so important! It cuts down trips to the grocery store ($$$), and makes the process so much easier! I prefer to have my weekly planner and my grocery list all in one place. After I make my weekly menu, I cut the paper in half and stick it in my command center. The grocery list is ready to go in my purse.

For now, I have two color combos to choose from. Please click the picture below for your free download. Enjoy!

Chipotle Chicken Tacos

noreply@blogger.com (Becky) — Tue, 20 May 2014 21:39:00 +0000

These tacos are a favorite for me and my family! And they are one of the easiest and quickest dinners I make.

Chipotle Chicken Tacos

2 large chicken breasts, cut into bite-size pieces
1/4 cup brown sugar
3 tsp. adobo sauce
1 1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
10-12 small flour tortillas
1 can black beans
1 white onion, chopped
1 tomato, chopped
1/2 cup Mexican cheese blend
2 avocados, sliced
2 limes, quartered
Sour Cream, opt.

Mix brown sugar, adobo sauce, and spices together. Pour in ziplock bag with chicken and let marinade at least 3 hours.

Cook chicken, and set aside. Heat black beans on stovetop on medium-low heat. Add a couple sprinkles of cumin, garlic powder, and salt to taste. To assemble tacos, place chicken, black beans, onion, tomatoes, cheese, and avocados on a tortilla. Squeeze lime juice over and top with sour cream if desired. Enjoy!

Peanut Butter and Caramel Cupcakes

noreply@blogger.com (Becky) — Wed, 22 Jan 2014 20:41:00 +0000

Peanut Butter and Caramel Cupcakes

THIS chocolate cake recipe
1 C. butter, softened
1 C. creamy peanut butter
4 Tbsp. milk
2 tsp. vanilla
4-6 cups powdered sugar
Caramel sauce and peanuts to decorate

Bake chocolate cupcakes according to directions.

For frosting, cream butter and peanut butter together until smooth. Add milk and vanilla, and beat until incorporated. Add powdered sugar and beat until you get the consistency you like. Pipe onto cupcakes. Drizzle caramel sauce, then sprinkle peanuts on top. Enjoy!

Mini Fruit Tarts

noreply@blogger.com (Becky) — Mon, 07 Oct 2013 19:49:00 +0000

I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts

1 batch of your favorite sugar cookie dough (can use store-bought.)
1 8 oz. package cream cheese, softened
1/4 cup sugar
1 8 oz. carton cool whip
1-2 cups of your favorite fruit, chopped. (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)

Grease a mini-cupcake pan. Roll out dough about 1/4 inch thick. Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter. Press into 24 mini cupcake wells. Bake at 350 for about 10-12 minutes. Let cool, and carefully take out each cup and set on rack to cool some more. (They can break, so you really need to be patient and be careful.)

While they are cooling, mix cream cheese and sugar until smooth. Fold in cool whip. Spoon into each cup. Top with your favorite fruit! Enjoy!

Raspberry Peach Jam

noreply@blogger.com (Becky) — Mon, 30 Sep 2013 15:48:00 +0000

Raspberry Peach Jam

8 cups (about 14) peeled pitted and pureed peaches
2- 12oz pkg frozen raspberries Or you can use fresh, also pureed.
10 cups sugar.

Mix all together in BIG pot/pan (it grows) bring to a boil.

Once it boils set timer and continue boiling/stirring for 13 minutes.

after 13 min stir in 2 large pkgs raspberry Jell-o, bring back to a boil and time for 3 more minutes.

Pour into bottles put lids and rings on and turn upside down. Let set for 12 hours. No water bath necessary!

You can do strawberry or raspberry jam with this recipe... just use coordinating flavor of jell-o/fruit. The raspberry seems to set up the best but they are all yummy. It is a little runny right off the storage room shelf, until it has sat for a while, or once its refrigerated it sets up more.

Chicken Cordon Bleu

noreply@blogger.com (Becky) — Mon, 30 Sep 2013 15:40:00 +0000

I don't have a picture for this recipe, yet! It is SO good, that I always gobble it up before I remember to snap one. But I will try to remember soon.

Chicken Cordon Bleu

6 boneless, skinless chicken breasts
12 thin slices of ham
12 slices Swiss cheese
3 eggs, beaten
2 cups bread crumbs

Alfredo Sauce

2 tsp. melted butter
1 tbsp. diced onion
1/2 tsp. chopped garlic
1 cup heavy cream
1 cup whole milk (I have used 2% before, and it turns out fine.)
1/2 + grated Parmesan cheese
1/2 tsp. salt

I like to get everything out and ready before I start. Beat eggs, and place in bowl. Pour breadcrumbs in separate bowl. Get the slices of ham and cheese out and place on a cutting board, or clean surface. (You don't want to keep reaching in the bag or container to get your meat and cheese, because you will have raw chicken on your hands!) I assemble it all on a cutting board, and I have the bowls right beside it. Pound chicken breasts with meat tenderizer until about 1/4 inch thick. Place 2 slices of ham and 2 slices of cheese on each breast. Roll up and dip in egg, then dip in bread crumbs. Place on cookie sheet and bake at 350 for 30 minutes, or until fully cooked.

For the Alfredo sauce, melt butter in small saucepan. Add onion and garlic and cook for a minute or 2- careful not to burn. Once cooked, slowly add cream and milk. Bring to a boil. Reduce heat and add Parmesan cheese and salt. Keep stirring until all melted together. Serve on top of chicken. (We love to make mashed potatoes with this and use the sauce as a gravy. SO yummy!)

*This recipe was adapted from The Roof's cookbook.

Creamy Garlic Beef Stroganoff

noreply@blogger.com (Becky) — Fri, 13 Sep 2013 01:40:00 +0000

Disclaimer: I know this is a horrible picture, but I couldn't get a very good one, and I know some people love to know what the dish looks like. Please don't hold this pic against me! This dish really is yummy!

Creamy Garlic Beef Stroganoff

1 pound stew meat
1 can cream of mushroom soup
1 cup boiling water
1 beef bouillon cube
3 cloves garlic, minced
1 small onion, minced or finely chopped
1 can mushrooms (optional)
Worcestershire Sauce
1 brick (8 oz.) cream cheese (cut into cubes)
1 package egg noodles

Place stew meat in crock pot. Add bouillon cube to boiling water until dissolved. Pour over meat. Add mushroom soup, garlic, onion, mushrooms, and Worcestershire sauce. Cook on low for 6-8 hours. One hour before it's done, add cream cheese. Stir occasionally until ready. Serve over cooked noodles.

Chicken Enchiladas with White Sauce

noreply@blogger.com (Becky) — Wed, 11 Sep 2013 02:30:00 +0000

This recipe is one of our family's favorite! I love all kinds of enchiladas- and have been known to try a lot of different recipes, but I keep coming back to this one because I know it's easy and it tastes amazing! My kids (even the picky eater) gobble this up in seconds. And I may or may not have licked my plate clean...and my kids plates...and the pan. Aaaaanyway, try this recipe and I bet you will be adding it to your regular menu!

Creamy White Sauce Chicken Enchiladas

3 chicken breasts, cooked and shredded*
1 cup sour cream
1 can cream of chicken soup
1 small can chopped green chiles
1 can chicken broth (you won't need the whole thing)
1/4 tsp. garlic powder
1 tsp. minced dry onion
1/2 tsp. cumin
10 flour tortillas
1 1/2 cups cheddar cheese, shredded

In medium bowl, mix sour cream, soup, chiles, and chicken broth (I used half of a can, but you can use how ever much to get your desired consistency). Next, add garlic powder, onion and cumin. Pour sauce into a small bowl, leaving about 1/2 cup of sauce in the medium bowl. Add chicken to medium bowl and mix to combine. Fill each tortilla with a couple tablespoons of chicken mixture and add a sprinkle of cheddar cheese. Roll up and place enchiladas in 9x13 baking dish. Pour remaining sauce on top of enchiladas, and sprinkle 1 cup of the remaining cheese on top. Bake at 400 for 20 minutes. Turn off oven and broil on low for 1-2 minutes, or until cheese is lightly browned.

*My family prefers to use a shredded Rotisserie chicken. I buy a whole one from Costco, and it is the perfect amount to make 2 pans (one to eat, one to freeze.)

Easy Pie Crust

noreply@blogger.com (Becky) — Thu, 15 Aug 2013 20:26:00 +0000

This pie crust is so easy to make, and the best one I have ever tasted! I got this recipe from my sister, who is the queen of peach pie. Every September, she literally has neighbors and even strangers knocking on her door asking for her to make them a peach pie. Including me.

Pie Crust

1 1/2 cups flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup butter, melted and cooled (my sisters recipe calls for oil, but I prefer butter.)
2 tbsp. milk

Mix flour, sugar, and salt in 9" pie plate. Combine butter and milk in separate bowl and whisk together. Add butter/milk mixture to pie plate and mix with fork until you form the dough. You can add a little flour if it's too sticky. Form dough into a ball, then press until you form your crust. Bake at 400 for 12 minutes, or until edges are golden brown. Add pie filling and enjoy!

Lion House Rolls

noreply@blogger.com (Becky) — Mon, 04 Feb 2013 20:51:00 +0000

It took a few tries, and about 4 different "Real" Lion House Roll recipes, but I think I nailed it. I have been making these every Sunday since the beginning of the year. I read several different recipes, tried some different things, and added my own tips and tricks. The last 3 times I have made these, they have turned out perfect! Light, flaky, and delicious. Here's how I "roll" (hahaha)...

Lion House Rolls

2 cups warm water
2 Tbsp. yeast
1/3 cup sugar
2/3 cup powdered milk
1/3 cup butter, softened
1 egg
2 tsp. salt
2-3 cups all-purpose flour
2-2 1/2 cups bread flour

In large mixer, let yeast dissolve in water. I add a little bit (about 1 tbsp.) of the sugar to help it along. Once it has foamed, add the rest of the sugar, dry milk, butter, egg, and salt. Mix until smooth. Add 1 cup all-purpose flour, and 1 cup bread flour. Mix until smooth. Add another cup of each flour. Mix until smooth. At this point, you have added 4 cups of flour. Depending on where you live/time of year, the next part can get tricky. I only add 1/2 cup of each flour next, so that's a total of 5 cups. You may have to add up to 1-1 1/2 cups more. You want the dough to be sticky, but slightly pull away from the bowl when mixing. This part takes practice. Next, with a rubber spatula, scrape dough off of sides of bowl. Cover with damp towel and place in a warm part of the house. Let rise double, about 1 hour.

Cover counter with flour, and roll dough out into large rectangle, about 1/4" thick. Brush dough with melted butter, about 1/4 cup. Cut dough into 2x4 rectangles with pizza cutter. I watched THIS video of how the Lion House really rolls their rolls. And that is exactly how I do it now. If you skip the video, you can just lightly roll them up, and place seam side down on pan. In my large sheet pan, I did about 3 rolls across, and 5 rolls down. They need to be kind of close together to help each other raise. Rise? Whatever. Again, cover with damp towel, and let them rise in a warm place for another hour. Bake at 375 for 15 minutes, or until golden. When done, brush tops with melted butter.

Enjoy!

P.S. I hope that wasn't too complicated. It really isn't hard, and it is SOOO worth it. They are amazing! Please let me know if you have ANY questions!

Serious Brownies

noreply@blogger.com (Becky) — Fri, 25 Jan 2013 21:06:00 +0000

I call these Serious Brownies, because I take them very seriously. I know. I am very creative with names. But seriously- they are perfect.

I was arguing with myself all week about making these. I have made plenty of delicious brownies, but they have never been my idea of perfect. But lately, I have been craving the perfect brownie that I have never yet tasted. Well, I adapted a few recipes and guess what? They turned out just how I wanted them to! I hesitate in building them up too much, because I know everyone has their own tastes. And if you're a food snob, or even worse- a dessert snob -it could get ugly.

So, if you are like me, and want a rich, chocolatey-fudgey-but not too fudgey-brownie with the perfect frosting...well, these might just be for you! Give them a try, and please let me know how you like them.

Serious Brownies

1 cup butter
1 oz. unsweetened, or semi-sweet baking chocolate
2 cups sugar
4 eggs, lightly beaten
2 tsp. vanilla extract
2/3 cup cocoa powder
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder

In large saucepan, melt butter and chocolate until smooth. Take off heat. With wooden spoon, gently stir in sugar, eggs, and vanilla. Then add cocoa, flour, salt, and baking powder. Mix just until combined. Spread batter in greased 9x13 pan. Bake at 350 for 28 minutes. (Mine came out perfect at 28 minutes, but I know everyone's ovens bake differently, so bake until toothpick comes out mostly clean-but a little tiny bit fudgey.)

Frosting

6 tbsp. butter, softened
6 tbsp. cocoa powder
2 tbsp. honey
2 tsp. vanilla
1 1/2-2 cups powdered sugar

Beat until combined to the consistency you like. You can add milk to thin it. Frost while brownies are still warm.

Wisconsin Cauliflower Soup

noreply@blogger.com (Becky) — Thu, 17 Jan 2013 21:16:00 +0000

2 Tbsp. butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp. salt
2 cups milk
3 1/2 cups water
5 chicken bouillon cubes
1 bag frozen cauliflower
1 cup sharp cheddar cheese, shredded
1 cup pepper-jack cheese, shredded *
1 tsp. Dijon mustard

In large saucepan, saute onion in butter until golden. Whisk in flour and salt. Slowly pour in milk and water. Add bouillon cubes and cauliflower and simmer for 15 minutes, until cauliflower is tender. Transfer soup to a blender or food processor and blend until smooth. Make sure to ventilate so steam can escape. Return to pan or heated crock pot**. Add cheeses and mustard and mix until melted and smooth.

* If you want the soup with a little less kick, you can do 1 1/2 cups sharp cheddar cheese, and 1/2 cup pepper-jack. I made it the original way and my husband and I LOVED it, but the kids thought it was a little too spicy.

**This soup cools quickly, so to keep it at the right temperature, I like to pour mine into a pre-heated crock pot after I blend it. Just keep it on low. It's a good way to serve it for a party or just to keep it warm for dinner.

Salted Caramel Dulce de Leche Cheesecake

noreply@blogger.com (Becky) — Fri, 29 Jun 2012 15:43:00 +0000

So, I have never been on a diet. I just love food too much. But, I am getting older and the years and years of horrible eating are catching up to me. So, this week I started working out every day, and counting my calories. It's not my cup of tea, but I have been feeling a little better physically. But not eating any treats has been killing me!! And I think I did a pretty good job this week, so I made myself a little reward. (If I'm counting calories, might as well see how high I can count, right?) :)

Here is a delicious combo of 2 of my favorite things: Salted Caramel, and Cheesecake.

This was really easy to make, and tastes amazing. The sweetness of the cheesecake with the saltiness of the topping is perfect. Not too much, just right.

First, start off by making my simple plain Cheesecake. Then, you just make this easy topping, pour it on, and there you have it.

Dulce de Leche Topping

10 Caramel Chews

2/3 cup Dulce de Leche

3 Tbsp. whipping cream

Place caramels and whipping cream in small saucepan. Turn on medium heat and whisk until melted and combined. Take off heat, and add dulce de leche and whisk until smooth. Pour over top of cooled cheesecake. Refrigerate. Right before serving, add a sprinkle of sea salt. Enjoy!

Recipe from the Archives: Yucatan Chicken

noreply@blogger.com (Becky) — Thu, 31 May 2012 12:26:00 +0000

This is a favorite at our house. I got the recipe from an old recipe book given to me by my mother-in-law. I don't know where this originates from, but I do know that it is gooooooooood! It's super easy to make too. Try it, you will love it!

Yucatan Chicken

Monterey Chicken Sandwiches

noreply@blogger.com (Becky) — Tue, 29 May 2012 19:01:00 +0000

Here is yet another sandwich-on-a-croissant recipe. Like I have said before, and will say again, sandwiches are ALWAYS better on a croissant! I'm sure there are some exceptions, but for the most part...

Monterey Chicken Sandwiches

4 boneless, skinless chicken breasts

1 bottle "homemade" ranch dressing (I use the Hidden Valley mix)

2 cups bread crumbs

4 slices Monterey Jack Cheese

1 tomato, sliced

Lettuce

Avocado

4 large Croissants, sliced in half

Dip the chicken breasts in ranch dressing, then in bread crumbs. Cook in skillet on medium-high heat, turning once until cooked through. Place a slice of cheese on the chicken right after you are done cooking it, but so that it still melts. Place chicken breast on bottom half of croissant, and top with lettuce, tomato and avocado. Smear a little Ranch dressing on top half of croissant, and place on top of sandwich. Enjoy!

Recipe from the archives: Guacamole

noreply@blogger.com (Becky) — Wed, 23 May 2012 14:15:00 +0000

I started this blog 5 years ago, back in 2007. For the next few years, I posted maybe 10-12 times per year, and hardly ever included any pictures. It was mostly for the sake of keeping my recipes somewhere I wouldn't lose them, and to make it easier for my friends and family to get to them. There are quite a few gems I posted back in the day that I feel might get forgotten. So once a week or so, I will be posting one of them so they get the delicious credit they deserve.

Today's forgotten gem is one of my favorite foods of all time...Guacamole! I always make this recipe to taste, but a few years ago, I guess I wrote down how I made it. Honestly, I don't think I ever make it the same way twice. Just don't over do it on the seasonings. Taste as you go, and try to save some for the reason you are making it!

http://beckysrecipes.blogspot.com/2008/07/guacamole.html