Let's Dish Recipes

RASPBERRY LEMONADE BARS

2012-06-01T08:03:00.000-06:00

Filed under Desserts
Ingredients

Crust:
2¼ sticks (18 tablespoons) unsalted butter, room temperature
½ cup sugar
2 cups all-purpose flour
½ teaspoon salt

Raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tablespoons lemon zest
¼ teaspoon salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350˚ degrees. Lightly grease a 9 x 13-inch baking pan. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the flour and salt just until incorporated. Press the dough in an even layer into the prepared pan. Bake for 20-25 minutes or until light golden brown. Remove from the oven.

While the crust bakes, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Press the raspberries through a fine mesh sieve, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth.

Pour the mixture over the hot crust and bake until the center is just set and not longer jiggles when gently shaken, 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours, before cutting into bars. Dust the tops with confectioners' sugar, if desired.

Let's Dish

These tangy raspberry lemonade bars are a fun twist on the traditional lemon bar, and a perfect summertime dessert. I love their bright pink color, and everyone around here loved the taste! The raspberry lemon layer is very, very runny before baking--almost like juice--but don't worry, it will firm up nicely in the oven. Also, be sure these are well chilled before cutting--it will make things so much easier! There was a bit too much crust for my liking, so I will plan to use a little less next time.

Who Dished It Up First

Adapted from Annie's Eats.

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TOMATO, BASIL & CHICKPEA SALAD

2012-05-29T11:07:00.001-06:00

Filed under Salads

Ingredients

1 (15 oz.) can chickpeas, drained and rinsed

1 pint grape tomatoes, halved

6-8 large basil leaves, chopped

3 cloves of garlic, minced

1 tablespoon red wine vinegar

1 tablespoon apple cider vinegar

2 teaspoons olive oil

1 teaspoon sugar

pinch of salt

Directions

In a medium bowl, whisk together the garlic, red wine vinegar, apple cider vinegar, olive oil, sugar and salt. Add chickpeas, tomatoes and chopped basil; toss to coat. Chill for at least 20 minutes before serving.

Let's Dish

I'm always looking for quick, healthy salad recipes for lunch, and this is one of my new favorites. The recipe, as written, makes about 2 lunch-sized servings. So if you'll be feeding a larger group, you may want to double it. It comes together in about 5 minutes, and is full of protein and vitamins. The slightly sweet, tangy dressing is a perfect accompaniment to the tomatoes and chickpeas. You can use honey in place of the sugar, but be sure to use fresh basil, it makes all the difference!

Who Dished It Up First

Adapted from Green Lite Bites.

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FRUIT AND PUDDING CAKE

2012-05-24T07:14:00.001-06:00

Filed under Desserts

Ingredients
3/4 of a yellow cake mix
1/2 cup water
1 egg
2 cups milk
8 ounces cream cheese, softened
1 package (3.9 oz.) instant vanilla pudding
1 (8 oz.) tub frozen whipped topping
1 (8 oz.) can pineapple tidbits, drained
1 1/2 cups fresh strawberries, sliced
1 1/2 cups fresh blueberries or black berries
1/2 cup coconut

Directions
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray. Mix 3/4 of the cake mix with the water and egg until well blended. Pour into the prepared pan and bake for 15-20 minutes; cool completely. Meanwhile, beat the cream cheese until light and fluffy. Gradually beat in the milk and mix until smooth. Stir in the instant vanilla pudding. Spread the pudding mixture evenly on the cooled cake. Top the pudding layer with the whipped topping. Sprinkle the coconut over the whipped cream layer. Top with the pineapple and berries. Chill for at least 2 hours before serving.

Let's Dish

This is hands down my family's favorite cake. I actually can't believe I haven't shared it already. I especially love making it during the summer months, when so much fresh fruit is in season. You can use any type of fruit you'd like to top this cake. One of my favorite variations is pineapple, kiwi and strawberries. This berry version though is perfect for Memorial Day or July 4th. I recommend using mostly fresh fruit--any canned fruit you use should be very well drained. The coconut is optional, but it does help keep any juices from the fruit from seeping into the whipped cream.

Who Dished It Up First
This recipe was given to me years ago by a friend.

Printable recipe

EASY PEANUT BUTTER FUDGE

2012-05-21T21:03:00.000-06:00

Filed under Desserts

Ingredients
2 cups white sugar
1/2 cup evaporated milk
1 (7 ounce) jar marshmallow cream
1 1/2 cups peanut butter

Directions
Lightly grease an 8 or 9 inch square pan (glass works best for this recipe). Measure peanut butter and marshmallow cream into a large bowl. In a large, heavy bottomed saucepan, bring evaporated milk and sugar to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, reduce heat to medium and continue boiling and stirring for 3 more minutes. Pour hot mixture over peanut butter and marshmallow cream. Stir until all ingredients are smooth and well combined. Pour into prepared pan. Cool completely at room temperature before cutting into squares.

Let's Dish
This is one of the first recipes I shared at Let's Dish. I realized recently I hadn't made it in awhile and decided to whip up a batch. It really is that easy--you can whip up a batch in just a few minutes--no candy thermometer needed. The hardest part is waiting for it to cool. You can put it in the refrigerator to speed the process along, but I really recommend letting it cool on the counter at room temperature. The consistency and texture are always better that way. It's still as rich, creamy and delicious as I remember, and it was nearly gone hours after I made it. The mixture does began to set as it cools, so work quickly once you've combined all the ingredients. I find the easiest way to get it into my pan is to press it down with my hands--it's usually cool enough by then that it isn't a problem. For chocolate peanut butter fudge, stir in about 1/2 cup chocolate chips just before pouring the mixture into your pan.

Who Dished It Up First
Adapted from allrecipes.com

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CHICKEN TAMALE BAKE

2012-05-19T14:27:00.001-06:00

Filed under Main Dishes

Ingredients

1 cup cheddar cheese, grated

1 cup Monterey Jack or Pepper Jack cheese, grated

1/3 cup milk

1 egg

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14.75 oz.) can cream-style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chiles

1 (10 oz.) can red enchilada sauce

1 pound cooked, shredded chicken

Salt and pepper, to taste

1/3 cup fresh chopped cilantro, for garnish

Directions

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.

Combine the cheeses in a small bowl. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and green chiles. Pour into the prepared pan and bake for 15 minutes or until just set. Remove the cornbread from the oven and pierce all over with a fork. Pour the enchilada sauce over the corn bread. Top with the chicken and remaining cheese. Return to the oven for another 10-15 minutes, or until cheese is melted and golden. Sprinkle with chopped cilantro before serving.

Let's Dish

I love tamales! But from what I hear, they are pretty labor intensive to make. This delicious casserole combines all the wonderful flavors of tamales without all the work. It's no substitute for the real thing, of course, but it's pretty satisfying in it's own right. I often use a rotisserie chicken in this recipe, but leftover chicken would be great too. Shredded pork, or even ground beef would be tasty too. This was so easy to put together and the whole family loved it. My husband, who doesn't even like tamales, came back for seconds.

Who Dished It Up First

Adapted from Bun in my Oven.

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ORANGE CREAMSICLE DESSERT BARS

2012-05-15T20:01:00.003-06:00

Filed under Desserts
Ingredients
1 cup graham cracker crumbs
3 tabespoons butter, melted
1/2 cup orange juice
1 (3 oz.) package Jell-O Orange Flavor Gelatin
1 (8 oz.) package cream cheese, softened, divided
1 tub (8 oz.) thawed Cool Whip, divided
1/2 cup cold milk
1 (3.4 oz.) package Jell-O instant vanilla pudding
2 teaspoons orange zest

Directions

Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.  In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.

Beat remaining cream cheese and milk in a separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.

Let's Dish
My husband is a huge fan of both Jell-O and Orange Creamsicles, so I knew he'd love this dessert. And he wasn't the only one! It really does taste like an Orange Creamsicle, and with summer just around the corner, it's perfect for a hot day. The top layer is quite thick, so make sure the orange gelatin layer is nice and firm before you add the second layer.  I'm already thinking about making it with other flavors of Jell-O.....strawberry and lemon are at the top of my list.

Who Dished It Up First
Adapted from Kraft Recipes

Printable Recipe

CRISPY CHEDDAR CHICKEN

2012-05-11T17:16:00.001-06:00

Filed under Main Dishes

Ingredients
Chicken
4 large chicken breasts
1 sleeve Ritz crackers
1 1/2 cups cheddar cheese, grated
1 teaspoon dried parsley
1/4 t salt
1/8 t pepper
2 eggs, beaten
2 tablespoons milk

Sauce
1 (14 oz.) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
1/4 cup milk

Directions
Preheat oven to 400 degrees. Cut each chicken breast into 2 or 3 large chunks. In a food processor combine the Ritz crackers, grated cheese, parsely, salt and pepper. Pulse a few times to form crumbs. In a shallow dish, stir together the beaten eggs and milk. Dip the chicken pieces in the egg/milk mixture, then in the cracker crumb mixture, pressing the crumbs on to coat well. Place the coated chicken in a 9x13 pan coated with cooking spray. Spray the top of the chicken with a thin, even layer of cooking spray. Cover the pan with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

To make sauce, combine the cream of chicken soup, sour cream and butter with a whisk in a medium saucepan. Cook and stir over medium high heat until the sauce hot. Stir in milk until sauce reaches desired consistency. Serve over the chicken.

Let's Dish
If you're a food snob, you might as well leave now. This is a canned soup recipe. However, if you'd like to hear more about the only meat dish that everyone in my family gobbles up and asks for more, stick around. Even my child who doesn't like meat cleans his plate. The recipe as written makes a lot of crumbs--probably enough for 6-8 chicken breasts. So consider using extra chicken, or using less crumbs. I'd go with extra chicken, since I never seem to make enough of this to satisfy everyone.

Who Dished It Up First
Adapted from Jamie Cooks It Up

Printable Recipe

BROWNED BUTTER SUGAR COOKIES

2012-05-08T08:33:00.001-06:00

Filed under Desserts

Ingredients
14 tablespoons butter (1 3/4 sticks)
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Directions
Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Be careful not to let it burn! Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside for 15 minutes.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper, or coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside. Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.

Add the remaining 1 3/4 cups brown sugar along with the salt to the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, egg yolk, and vanilla and mix until fully incorporated, about 30 seconds. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.

Form the dough into 1 1/2 inch balls, and roll them in the sugar mixture to coat. Place them on the prepared baking sheets, about 2 inches apart. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft, 8-10 minutes. Do not overbake! Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely. Makes about 2 dozen cookies.

Let's Dish
Please believe me when I say these are one of the best (quite possibly the best) cookies I have ever made. My husband took one bite and said, "These are gooooood! What's in them?" Nothing special really, except for the browned butter, and it makes all the difference in the world. Then he told me I better put them away or they'd all be gone by the end of the day! Not only are they incredibly delicious and flavorful, the aroma is heavenly too. They are slightly crispy on the outside and chewy in the middle--just be sure not to overbake them. Honestly, if a cookie were going to replace the beloved chocolate chip on my list of favorites, this would be it. My kids are still talking about them a week later, and next time I'll be sure to double the recipe so they last a little longer.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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TRES LECHES CAKE

2012-05-03T21:02:00.000-06:00

Filed under Desserts

Ingredients
For the cake:
1 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cups sugar
5 eggs
1 1/2 teaspoons vanilla

For the glaze:

1 (12 oz.) can evaporated milk
1 (14oz.) can sweetened condensed milk
1 cup half-and-half

For the whipped cream:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Maraschino cherries, drained (optional)

Directions

Preheat the oven to 350 degrees. Lightly grease and flour a 9x13 inch pan and set aside. Whisk together the cake flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute. Decrease the speed to low, and add the sugar. Add the eggs, one at a time, and mix to thoroughly combine. Stir in vanilla. Add the flour mixture to the batter in three batches and mix until just combined. Transfer the batter to the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until the cake is just golden and a toothpick comes out clean. Cool completely before adding glaze.

Prepare the glaze by whisking together the evaporated milk, sweetened condensed milk and half-and-half in a medium bowl. Poke the top of the cake all over with a fork. Pour the glaze over the cake. It will seem like a lot, but the cake will soak it all up. Cover the cake and refrigerate for at least 6 hours, or even better, overnight.

Before serving, make the whipped cream topping by beating the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer until stiff peaks are formed. Spread the topping onto the cake, and return to the refrigerator until ready to serve. Top each serving with a maraschino cherry, if desired.

Let's Dish

I've been wanting to try making Tres Leches Cake (or three milks cake) for awhile now. The cake itself will seem very dry and airy, which is exactly what you want. It's going to soak up all that sweet milk and become incredibly moist and delicious. It really is best if you can make it a day ahead so there is plenty of time for all of the glaze to be absorbed. But honestly, I couldn't wait that long and it was still delicious--although I'm sure it will be even better tomorrow. I wasn't sure how my family would like this, but they all kept telling me how good it was. It was really quite simple to make, and would be a perfect dessert for Cinco de Mayo, or any Mexican themed meal.

Substitution: If you don't have cake flour, just add a tablespoon of cornstarch per 1 cup of all-purpose flour.

Who Dished It Up First

Adapted from A Farmgirl's Dabbles.

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SOUTHWEST STUFFED PEPPERS

2012-04-29T10:50:00.000-06:00

Filed under Main Dishes

Ingredients
2 tablespoons olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
2 cups cooked rice
4-6 red bell peppers
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (10 oz.) can diced tomatoes and green chilies
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees. Cut the peppers in half lengthwise and remove seeds and ribs. Coat the pepper halves inside and out with about 1 tablespoon of the olive oil. Place into a lightly greased baking dish. In a large saute pan over medium high heat, saute the onion and garlic in remaining olive oil until soft. Reduce heat to medium and add ground beef; cook until beef is no longer pink . Stir in taco seasoning. Add diced tomato and green chilies, corn, beans and sour cream. Stir and cook until heated through. Remove from heat and stir in cooked rice and cilantro.

Generously fill peppers with meat and rice mixture. Cover and bake for 30-35 minutes, or until peppers are just tender. Remove from oven and sprinkle with shredded cheese. Return to oven, uncovered, for 5-10 minutes more, until cheese is melted and peppers are tender. Garnish with additional cheese, cilantro, avocado or sour cream, if desired.

Let's Dish
I admit, when I was a kid, stuffed peppers were not something I wanted to see on the dinner table. But now that my tastes have matured, I love them! There are so many varieties of filling you can use to stuff bell peppers, but this slightly spicy, southwest version is our family's favorite. This does make a lot of filling. If you're only using 4 peppers, you might need to freeze half of the filling for another time, or use it the next day for burritos. You can, of course, change the ground beef for ground turkey, or use green peppers in place of red. You could even skip the meat and add more rice for a vegetarian version. Just a note: if you like a really soft pepper, you might want to cook your peppers for 15 minutes or so before you stuff them. I like a crisp pepper, so I stuff mine uncooked and keep things on the shorter end of the cooking time.

Who Dished It Up First
This is an original recipe.

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BACON AND TOMATO CUPS

2012-04-24T06:25:00.000-06:00

Filed under Appetizers
Ingredients

10 slices bacon
1 large tomato, chopped
1/4 cup minced dry onion
4 ounces shredded Swiss cheese
1/3 cup mayonnaise
1/2 teaspoon dried basil
2 packages Athens mini fillo cups

Directions
Preheat oven to 375 degrees. Fry bacon until crisp; drain on paper towels and crumble into a medium bowl. Add chopped tomato, onion, cheese, mayonnaise and basil to bacon and mix well. Divide bacon and tomato mixture evenly among the fillo cups. Bake for 10-12 minutes, or until heated through and golden brown.

Let's Dish
This is one of the first appetizer recipes I made after getting married. And if I'm still making it 18 years later, you know it must be good! The original recipe had you make little crusts in a mini muffin pan with refrigerated biscuit dough, but once I discovered the little pre-made fillo cups, there was no turning back. You can usually find them in the freezer section near the puff pastry and frozen desserts. Not only are these delicious, they come together in no time and can be made ahead and frozen. I recommend cooking them from frozen and just adding a few extra minutes to the cooking time.

Who Dished It Up First
Honestly, it's been 18 years and I can't remember where I got this recipe.

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PEANUT BUTTER CUP RICE KRISPIES TREATS

2012-04-19T08:36:00.000-06:00

Filed Under Desserts

Ingredients

6 cups Rice Krispies cereal

1 (10.5 oz.) bag mini marshmallows

1/4 Cup butter

1/3 cup creamy peanut butter

2 cups mini Reeses Peanut Butter Cups, quartered

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Directions

Place cereal into a large mixing bowl, set aside. Melt butter and marshmallows in a large sauce pan over medium heat. Stir in peanut butter. Pour mixture over cereal, and mix well. Press mixture into a greased 9×13 inch baking dish. Sprinkle chopped peanut butter cups and milk chocolate chips over Rice Krispie mixture while it is still warm; press down lightly. Place semi-sweet chocolate chips in a medium bowl; set aside. In a saucepan, heat cream over medium heat until scalding (do not let it boil). Pour cream over chocolate chips in bowl. Whisk until chocolate is smooth and shiny. Drizzle over the Rice Krispie bars (you may not use all of the chocolate drizzle.) Let set and cut into squares.

Let's Dish

Rice Krispie treats are always a hit! And the addition of chocolate and peanut butter only makes them better. I find that store brand Rice Krispies cereal tends to go soggy quickly, so this is one instance where I don't mind paying extra for the name brand. The easiest way to get your Rice Krispie mixture into the pan quickly is to spray your hands with non-stick cooking spray and press it in. Just be careful, it can be hot! I imagine you could sprinkle all kinds of chocolate candy on top of Rice Krispies treats. This version didn't last long at my house!

Who Dished it Up First

Inspired by Picky Palate

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EASY BAKED MAC AND CHEESE

2012-04-16T11:45:00.000-06:00

Filed under Main Dishes

Ingredients
1 (16 oz.) package elbow macaroni or shell pasta
8 tablespoons butter, divided
2 cups heavy cream or half and half, warm
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese,
1 cup shredded Monterrey Jack cheese,
8 ounces Velveeta, cubed
1 cup Panko breadcrumbs
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees. Cook pasta according to package directions for 8-10 minutes or until al dente; drain. Meanwhile, melt 6 tablespoons of the butter. Transfer pasta to a large bowl and toss with melted butter. Stir in cream. Add shredded cheese and Velveeta and mix well. Season with salt and pepper to taste. Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet). Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs. Sprinkle the breadcrumbs over the macaroni. Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.

Let's Dish
I originally posted this recipe a few years ago, but I've made some minor changes since then and wanted to share it again. I've tried a lot of different recipes and methods for homemade mac and cheese and I finally came up with this. It's almost as easy as mac and cheese from a box, and much tastier! We like to make this with shell pasta, because all that cheesy goodness gets trapped inside the noodles. Don't worry that your cheese aren't melted and smooth when you first mix things together. Everything will come together in the oven. As an alternative to baking, you could mix everything up in a large saucepan until the cheese is melted and creamy. You can also substitute extra cheese for the breadcrumb topping. My whole family loves this stuff. It's easy and it's cheesy. What more could you ask for?

Who Dished It Up First
This is an original recipe.

Printable recipe

NO BAKE NUTELLA CHEESECAKE

2012-04-12T09:35:00.005-06:00

Filed under Desserts

Ingredients
Crust:

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
Filed under Desserts

Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

Garnish:
Whipped topping
Chocolate shavings

Directions
In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between 6 individual serving dishes. Press into the bottoms of the dishes to form a crust. With an electric mixer, beat the cream cheese and Nutella until smooth. Stir in vanilla. Fold old in the whipped topping until well blended. Divide the filling evenly among the individual dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Just before serving, If desired, garnish with whipped topping and chocolate shavings.

Let's Dish
There are so many things I love about this recipe--the individual servings, the ease, the chocolate, the Nutella! To be honest, this dessert reminds more of a mousse than a cheesecake, but it's delicious and fun, no matter what you call it. I've been thinking about all the other flavors and versions that might be possible. I got my individual serving dishes at good old Wal Mart, and I know I'll use them again and again.

Who Dished It Up First
Adapted from My Baking Addiction.

Printable Recipe

HONEY LIME CHICKEN ENCHILADAS

2012-04-08T20:37:00.008-06:00

Filed under Main Dishes

Ingredients
1 (2 lb). rotisserie chicken, shredded

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1-2 cloves garlic, minced

1 lb. Monterrey jack cheese, shredded and divided
1 (16 oz.) can green enchilada sauce
1 cup heavy cream

8-10 flour tortillas

Chopped fresh cilantro for garnish (optional)

Directions:
Preheat oven to 350 degrees. In a medium bowl, combine the honey, lime juice, chili powder and garlic; toss with the shredded chicken. Marinate for at least 30 minutes. In another medium bowl, combine the enchilada sauce and the cream. Pour 1/2 cup of the sauce on the bottom of a greased 9 x 13 baking pan. Fill the flour tortillas with chicken and shredded cheese and roll, reserving 1 cup of cheese for topping. Place the enchiladas seam side down into the prepared pan. Pour the remaining sauce over top. Sprinkle with remaining cheese. Bake for about 30 minutes, or until cheese is melted and golden. Sprinkle with chopped fresh cilantro just before serving.

Let's Dish
I'm always looking for new and different enchilada recipes, and this one has become a family favorite. The combination of flavors is unique but very tasty, and the honey and lime are especially good together. I also love that this dish is so quick and easy to put together. You could easily cook your own chicken, but if you're in a hurry, using a store bought rotisserie chicken can really speed up the process. These can also be made ahead of time and they freeze beautifully. If you're looking to add some new flavors to your dinner routine, I highly recommend these chicken enchiladas.

Who Dished It Up First
I came across this recipe in a church cookbook, but I've seen versions of it floating around Pinterest too.

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EASTER RECIPE ROUND-UP

2012-04-06T16:06:00.002-06:00

Some traditional Easter dishes, along with some new ideas for your Easter menu.

Brown Sugar & Balsamic Glazed Pork Loin

Meyer Lemon Bars

Pea Salad with Cashews & Bacon

Key Lime Cheesecake

Parmesan Scalloped Potatoes

And for all thos hardboiled eggs.....

Egg Salad

INSIDE-OUT CHICKEN POT PIE

2012-04-03T18:37:00.004-06:00

Filed under Main Dishes

Ingredients

1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits

1/4 cup butter

3-4 boneless skinless chicken breasts, cut into 1-inch cubes

3 medium carrots, chopped

3 medium stalks celery, chopped

1 medium onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried thyme

1/2 cup all-purpose flour

4 cups chicken broth

1/2 cup heavy whipping cream

1 cup frozen peas

3 tablespoons chopped fresh parsley

Directions

Preheat oven to 350 degrees. Separate dough into 8 biscuits. Flatten each with hand or rolling pin. Drape each biscuit over and upside down ungreased muffin cup to create a bowl. Bake 13 to 17 minutes or until biscuits are golden brown. Remove biscuit bowls from muffin cups; set aside. Meanwhile, melt butter in a large skillet over medium-high heat. Add the onions, garlic, carrots and celery and cook until vegetables are crips-tender, about 5 minutes. Add chicken and cook about 6 minutes more, until chicken is no longer pink. Stir in salt, pepper, and thyme. Sprinkle flour over chicken mixture and stir for an additional minute or two, until flour is no longer visible. Add broth and stir to remove any browned bits from the bottom of the pan. Bring to a boil. When broth begins to bubble and thicken, stir in cream. Add frozen peas and parsley; mix well. Simmer for an additional 2-3 minutes. Taste; if necessary, add more salt and pepper. To serve, spoon chicken mixture into biscuit bowls.

Lets Dish

While there's nothing like a good old fashioned pot pie, these were much quicker and easier, and my kids thought they were coolest thing ever. You could easily change up the vegetables to suit your tastes, and the biscuit bowls would be fun to use with other fillings as well. If you're looking for some easy weeknight comfort food, you can't go wrong with these inside-out pot pies.

Who Dished It Up First

Adapted from Pillsbury via Baked Bree.

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CADBURY MINI EGG TRUFFLES

2012-04-01T20:43:00.002-06:00

Filed under Holidays

Ingredients
1 (8 oz.) package cream cheese, softened
3 cups powdered sugar, sifted
2 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
3 dozen Cadbury Mini Eggs

Cocoa, chopped nuts, toasted coconut, or sprinkles, for coating truffles

Directions
In a large bowl, beat cream cheese until smooth. Gradually beat in powdered sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape about 1 tablespoon of the truffle mixture around a mini egg and roll into a ball. Then roll in your choice of coating. Repeat with remaining truffle mixture. Store truffles in an airtight container at room temperature.

Let's Dish
This is a fantastic truffle recipe on it's own, but I couldn't resist hiding one of my favorite Easter chocolates inside. Because the only thing better than chocolate is more chocolate! I tried to cut one of the truffles in half for the photograph, but it just didn't work, so you'll have to take my word for it that there is a Cadbury Mini Egg inside. A few tips: I like to use a small cookie scoop to measure out the truffle mixture. If it becomes a little hard and crumbly after being in the refrigerator, just leave it at room temperature until you are able to work with it. My favorite coating is chopped toasted almonds, but feel free to experiment with whatever you like.

Who Dished It Up First
Adapted from allrecipes.com.

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AWARD WINNING LEMON CRINKLE COOKIES

2012-03-29T07:26:00.004-06:00

Filed under Desserts

Ingredients
½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1-½ cups flour
½ cup powdered sugar

DirectionsPreheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until cookies and cracked on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Let's Dish
These cheerful cookies, with their fresh lemon flavor, have Spring written all over them. Of course, that shouldn't stop you from making them any time of year, because they're absolutely delicious. I have a lemon cookie recipe that uses a cake mix, but these are so much better! And it really dooesnt take much more time to make them from scratch. I'm a soft and chewy cookie person, so I love that these cookies stay soft for several days. This is one of the easiest, tastiest cookie recipes I've tried, and a nice change from the chocolate and chocolate chips varieties I usuall make. You really should bake up a batch right away!

Who Dished It Up First
This cookie won first place in the Best Cookie Contest at LDS Living Magazine.

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VIETNAMESE SHAKING BEEF (BO LUC LAC)

2012-03-26T09:01:00.008-06:00

Filed under Main Dishes

Ingredients
Marinade:
1 1/2 pounds beef top sirloin, fat trimmed and cut into 2 inch cubes
5 cloves crushed garlic
1 tablespoon sugar

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon low sodium soy sauce)

Vinaigrette:

1/2 cup rice vinegar

1 1/2 tablespoons sugar

1 1/2 teaspoons kosher salt

Dipping Sauce:

Juice of 2-3 limes

3/4 teaspoon kosher salt

1/2 teaspoon fresh cracked pepper

Salad:

1 small red onion, thinly sliced

4 cups watercress leaves or mixed baby greens

2-3 Roma tomatoes, thinly sliced

1 tablespoon canola oil, divided

Directions

Combine garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil in a shallow container or large Ziploc bag. Add beef chunks and toss to coat. Marinate for at least 3 hours before cooking, or overnight for best results.

For the vinaigrette combine rice vinegar with salt and sugar.

Thinly slice the red onion. Combine with about 1/4 cup of the vinaigrette to pickle; set aside. Prepare bed of greens and sliced tomatoes in a serving platter and set aside.

Make dipping sauce by squeezing lime juice over salt and pepper in a small ramekin.

Heat 1/2 tablespoon of oil in a large wok or pan over high heat. When it begins to smoke, add an even layer of beef (about half) and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minutes more to brown all the sides. Repeat this with the second batch of meat using the remainder of the oil.

Transfer beef to bed of watercress and tomatoes. Drizzle remainder of the vinaigrette over the beef and greens and top with pickled red onions. Serve with lime dipping sauce.

Let's Dish

I've been wanting to make this dish ever since I had it last summer on a trip to San Francisco. It was just as flavorful and delicious as I remember. Although the recipe looks long and complicated, it's really quite simple. A few tips: the meat is definitely more tender if you can marinate it overnight, and to sear it properly, you need to have a really hot pan. Don't crowd the meat, and resist the urge to stir or turn it for the 2 minutes as suggested. I'm not all that skilled at "shaking" the pan, so I just turn the meat with tongs. And don't use too much oil, or you'll have a lot of spattering. My family, including the picky ones who don't like meat, loved this. I think it was the lime dipping sauce that won them over. My husband even devoured the salad portion of this meal, and kept eating it even after the meat was gone. This dish is as tasty as it is beautiful. I don't know why I waited so long to recreate it in my own kitchen, but I know I'll be making it again very soon.

Who Dished It Up First
I originally tried Shaking Beef at The Slanted Door. The recipe I used is adapted from Skinny Taste.

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CHOCOLATE PEANUT BUTTER NO BAKE DESSERT

2012-03-22T09:25:00.007-06:00

Filed under Desserts
Ingredients

20 Oreo cookies, divided

2 tablespoons butter, softened

1 package (8 oz.) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15-20 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

Directions

Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Let's Dish
There is nothing quite like a creamy, no-bake layered dessert. Especially when those layers are chocolate and peanut butter. This is so easy to put together, even my kids can make it with a little supervision. (No-bake recipes are always great options for kids in the kitchen.) To make it even easier, use a box of chocolate cookie crumbs, rather than crushing your own Oreos. Of course, then you don't have any leftover Oreos to eat.....

Who Dished It Up First
Adapted from Taste of Home.

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LAZY SUNDAY CASSEROLE

2012-03-17T17:24:00.002-06:00

Filed under Main Dishes
Ingredients
5 Italian sausages
1 pound red potatoes, cubed
1/2 pound baby carrots
1 red pepper, cut into large chunks
8 ounces whole fresh mushrooms
1 large onion, cut into large chunks
3-4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
Salt and pepper, to taste
1/2 cup chicken broth
3-4 tablespoons balsamic vinegar

Directions
Preheat oven to 450 degrees. Combine all of the chopped vegetables in a large roasting pan. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds. Pour over the vegetables and toss to coat. Season with salt and pepper. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned. Remove from skillet and slice into thirds. Remove foil from vegetables and add sausages to pan. Pour in balsamic vinegar and give everything a good stir. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

Let's Dish
I knew when I spotted this recipe on Pinterest, it was going to be good. I had no idea how good. And the rest of the family agrees. This has become one of our favorite dishes. Even my picky eaters were gobbling up things they would normally never touch, like carrots and mushrooms. The broth and vinegar, along with the spices, combine to make a wonderfully flavorful sauce. Be sure to serve this with some crusty bread to sop up all of the delicious juices on your plate. You can, of course, switch up the vegetables to your liking. And don't tell anyone, but I have made this on days other than Sunday.

Who Dished It Up First
Adapted from Kayotic Kitchen.

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PEANUT BUTTER CHOCOLATE WAFER CREAM CAKE

2012-03-12T19:10:00.002-06:00

Filed under Desserts

Ingredients
2 cups heavy whipping cream
1/3 cup powdered sugar
1/3 cup creamy peanut butter
1 box (about 30) Nabisco Famous Chocolate Wafers, or other thin chocolate wafer cookies

Directions
In a large bowl, whip the 1 1/2 cups heavy cream and powdered sugar until soft peaks form. In a small bowl, stir the peanut butter until soft and creamy, then stir in the remaining 1/2 cup heavy cream. Fold the peanut butter mixture gently into the large bowl of whipped cream until well combined. On a cake platter, serving tray or large plate, dab the bottom of 7 cookies with a tiny amount of cream mixture and arrange 6 of the cookies in a circle with the remaining cookie in the middle of the circle. Spread about 2/3 cup cream mixture on top of the cookies, spreading the cream outward to cover all but the outer edges of the cookies. Repeat the layers 5 more times. You can end with a layer of cookies or a layer of cream, whichever you prefer. Refrigerate the cake for at least 8 hours (or up to 2 days). Slice into pieces and serve chilled.

Let's Dish
Apparently this recipe has been around for ages, but I've only just discovered it. I believe it's also known is some places as icebox cake. And it's the easiest cake I've ever made--no baking required. As it sits in the refrigerator, the crispy cookies soften and take on a cake like texture. Layered with the creamy peanut butter filling, it's a guaranteed hit with peanut butter and chocolate lovers. There are other options for filling too. Take a small box of instant pudding, add 1 cup of milk and 1 cup of heavy cream and whip until light and fluffy. The flavor possibilities there are endless. If you're averse to using boxed pudding, try whipping 3 cups heavy cream, 3 tablespoons sugar and 1 tablespoon vanilla extract. My family devoured the chocolate and peanut butter version, and now I can't wait to try other flavor combinations!

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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SOUTHWEST QUINOA SALAD

2012-03-07T05:53:00.004-07:00

Filed under Salads

Ingredients
Salad:
2 cups cooked, cooled quinoa (1 cup raw will equal about 2 cups cooked)
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1-2 cloves garlic, minced
1 small jalapeno, seeded and finely chopped
1/3 cup chopped fresh cilantro

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
Juice of one lime

Directions
Combine the ingredients for the salad in a medium bowl and toss together. In a small bowl, whisk together the dressing ingredients. Pour over salad and mix well. Chill for at least 2 hours before serving.

Let's Dish
Quinoa is quickly becoming one of my favorites grains. It's just so versatile, especially as the base for a nutritious, protein packed salad. After trying a Southwest quinoa salad from my local grocery store deli, I knew I could probably recreate it at home. This salad is flavorful, but not too spicy. You could always replace the jalapeno with some chopped green onions if you prefer and even milder version. I usually enjoy it as a quick, healthy lunch,. It keeps for several days in the refrigerator.

Who Dished It Up First
This is an original recipe.

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HOT COCOA COOKIES

2012-03-02T16:01:00.002-07:00

Filed under Desserts

Ingredients

1 stick (4 ounces) unsalted butter

12 oz. semisweet chocolate, chopped
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs
2 teaspoons vanilla
15-20 large marshmallows
3 large (4.4 oz.) Hershey's milk chocolate bars

Directions
In a medium saucepan over low heat, melt butter and 12 ounces semi-sweet chocolate. Stir frequently until smooth. Let cool for 15 minutes. In a medium bowl, whisk together flour, cocoa, baking powder and salt. With an electric mixer, beat the brown sugar, eggs and vanilla on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just comined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll into 1-inch balls. Arrange cookies 2 inches apart on prepared sheets, flattening slightly with the palm of your hand. Bake until the tops of the cookies crack, about 7-8 minutes. Meanwhile, cut the Hershey bars into 1-inch squares, saving some chocolate to grate over the finished cookies. Snip the marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides. Remove the cookies from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Return to oven and bake until the marshmallows are just softened, about 4 minutes. Cool on pans for 5 minutes before transferring to wire racks to cool completely. Grate additional chocolate over cookies to garnish.

Let's Dish
I know spring is right around the corner, but it's been hot cocoa weather around here, so I didn't want to put off making these cookies any longer. They were fabulous! In fact, I recommend making them any time of year. The original recipe called for all semi-sweet chocolate, but I think the milk chocolate definitely adds to the hot cocoa flavor. And really, how can you go wrong with chocolate and marshmallows? These are still tasty when cooled completely (I ate quite a few that way), but they are meant to be eaten warm, while the chocolate and marshmallow is still melty and gooey. Just pop them in the microwave for 10 seconds or so once they've cooled to return them to a fresh-from-the-oven state.

Who Dished It Up First
Adapted from Pip & Ebby.

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