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Category Archives: Quick & Easy

No Bake Chocolate Cheesecake

No Bake Chocolate Cheesecake

I must admit, I’ve never made a cheesecake before and I’m kinda scared to attempt it.  But I was having a friend over for dinner last night and I wanted to make a yummy dessert to go along with my favorite dinner, Parmesan Crusted Tilapia, Parmesan Roasted Green Beans, and hush puppies.  I actually made my hush puppies from scratch last night, but wasn’t really pleased with them, so I have some work to do to come up with a better hush puppy.

But back to the dessert….I came across a no bake chococlate cheesecake that looked easy enough.  I mean, really, can you mess up a no-bake cheesecake?  I figured if anyone could, I could.  But I gave it a whirl and it turned out perfect, so I had to share it!

I did cheat and buy a graham cracker crust.  I have had bad experiences in the past trying to make graham cracker crust and since I was making this for guests, I wanted to be sure it would be good.

No Bake Chocolate Cheesecake

1 pkg. (8 oz.) cream cheese, softened

1/3 cup cocoa powder

3/4 cup powdered sugar

1 1/2 tsp. vanilla

2 cups Cool Whip

1 graham cracker crust

Chocolate syrup for drizzle, optional

Additional Cool Whip for topping, optional

Beat cream cheese with mixer till smooth and creamy, then add cocoa and beat till well blended.  Add vanilla, blend again. Slowly add powdered sugar and continue blending cream cheese mixture.

Once well mixed and creamy, fold in whipped topping until color is uniform. Pour into graham cracker crust  and let chill for 1-2 hours. Top with Cool Whip or drizzle with chocolate syrup.

 

 

 

 

 

 

 

 

 

This was so yummy and definitely not diet-friendly.  You could opt for the 1/3 less fat or fat free cream cheese and the Light or fat-free Cool Whip as well.  But sometimes you just have to splurge!!  It is very hard to eat just one slice of this, but it is very rich, so start off with a thin slice!!

Let me know if you get a chance to make this and how you like it!  It was so easy and good, I will definitely be making this again and again!!

Happy cooking,

Lori

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Maple Glazed Baby Carrots

Maple Glazed Baby Carrots

I made these the other night with the Crockpot Italian Chicken and they were delicious!

I love carrots and these had such great flavor, there wasn’t any left over.

 

 

Maple Glazed Baby Carrots

Ingredients:
3 Tbsp. Butter
3 Tbsp.Brown Sugar, packed (Light or Dark)
1 Tbsp.Maple Syrup
1 pound Baby Carrots (or whole carrots chopped into chunks)
Directions:
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Cover and reduce the heat to low.
Simmer for 15 to 20 minutes or until the carrots are tender and glazed.
I had to cook mine a little longer, because I turned my burner too low on the stove.  Once I turned it back up to medium instead of simmer, they finally started to soften and I could have cooked them a little longer to soften a little more, but the rest of the meal was ready and they had softened up quite a bit.

Here’s the delicious dinner we had….

Let me know if you get a chance to make these and how you like them!!

Happy Cooking,
Lori
 
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Posted by on March 12, 2012 in Quick & Easy, Sides, Vegetables

 

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Oma’s Sour Cream Chicken

Oma’s Sour Cream Chicken

I haven’t posted the last couple of days’ recipes due to a sever sinus headache/migraine yesterday.  Needless to say, I didn’t cook anything last night.  I was able to get a little quiet time to myself last night, because my parents went out to dinner and took Cheyenne with them.  So I was able to lay down in a quiet room for about an hour and just rest.  They brought me some dinner back and I managed to eat it slowly but surely between waves of nausea.

So today, I am feeling better and can finally post what I’ve fixed the last few nights.

I made a yummy meal the other night that everyone loved!  Even Cheyenne ate quite a bit and loved it!  I love hearing “Mommy you make good chicken!”  or whatever we’re eating when she eats the meals I fix.

So here it is….this recipe is from Making Life Delicious

Oma’s Sour Cream Chicken

  • 2 pounds chicken breasts or tenders (Oma prefers breasts)
  • 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes (Oma accepts no substitutes)
  • 1 cup (approximately) of full fat sour cream
  • kosher salt
  • freshly ground pepper
  • garlic powder
  • 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F.  This is classic Oma in that it is less about the recipe and more about the process.  Lay the chicken close together on a foil lined baking sheet.  Sprinkle with salt, pepper and garlic powder.

Coat with a thick layer of sour cream.

Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.

Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts.

Its ready when the chicken is cooked through and the breadcrumbs are nicely browned.

I used tenderloins because I didn’t have any breasts when I went to take some chicken out to thaw.  It was really good and I think I’ll use breasts next time and see how that turns out.

I made baked potatoes and okra to go along with this delicious chicken and I will definitely be making this again!

 

 

 

 

 

 

Let me know if you get a chance to make this and how your family likes it!

Happy Cooking,

Lori

 
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Posted by on February 23, 2012 in Chicken, Quick & Easy

 

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Baked Chicken, Broccoli and Rice

Baked Chicken, Broccoli and Rice

I made another good dinner tonight that everyone seemed to like.  Again, I found it on Pinterest, and it came from Recipe.com.

I love chicken and rice and have made several different recipes over the years and thought I’d try this one.  It was so quick and easy to make and only took about 5 minutes or less to put together.  It was pretty yummy and the rice really had good flavor due to the cream of broccoli soup.

Baked Chicken, Broccoli, and Rice

1 can (10 3/4 oz.) Cream of Broccoli soup

1 cup water

3/4 cup uncooked regular long-grain white rice

1/8 tsp. ground black pepper

4 boneless, skinless chicken breast halves (about 1 pound)

Paprika

Stir the soup, water, rice and black pepper in a 2 quart shallow baking dish.  Top with the chicken.  Sprinkle chicken with paprika.  Cover the dish.

Bake at 375* for 45 minutes or until chicken is cooked through and the rice is tender.

Here is my yummy dinner!!

Let me know if you get a chance to make this and how you like it!!

Happy Cooking,

Lori

 
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Posted by on February 12, 2012 in Chicken, Quick & Easy

 

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Cheddar Biscuits (Just like Red Lobster’s)

Cheddar Biscuits (Just like Red Lobster’s)

I made these Cheddar Biscuits to go with the Crockpot BBQ Chicken and Easy Oven Roasted Potatoes tonight and they were a huge hit!  I found them too on Pinterest, which is my current addiction.  It’s just so easy to see a recipe, project, craft, style, idea or whatever and just pin it to your board.  Seriously, addictive! 

 

Anyway, these Cheddar Biscuits are awesome!  They taste just like Red Lobster’s Cheddar Bay Biscuits.  Seriously…they do! 

Cheddar Biscuits (Just like Red Lobster’s)

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2 cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

 

 

 

 

 

 

 

 

 

Give them a try and let me know what you think!!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Breads, Quick & Easy

 

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Easy Oven Roasted Potatoes

Easy Oven Roasted Potatoes

Tonight for dinner, I made Crockpot BBQ Chicken and had fun looking for sides to go with it.  I decided to make Easy Oven Roasted Potatoes and they were delicious! 

 

 

 

Easy Oven Roasted Potatoes

2 large potatoes, scrubbed
3 Tbsp olive oil
1 Tbsp Italian Seasoning
1 tsp salt
4 Tbsp Parmesan cheese (I didn’t measure it out, just sprinkled it on)

Slice potatoes into very thin slices (1/4 inch).  Mix olive oil, Italian seasoning, and salt in a large ziploc bag and add potatoes. Toss potatoes well to coat.  Place in a single layer on a baking sheet lined with foil.

Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes.

These were so delicious.  It can be difficult to slice these so thin, so some of mine were a little thicker and stayed soft, but were still delicious!!  Even Cheyenne loved them and ate several. 

Check out the Cheddar Biscuits I made to go along with these.  They taste just like Red Lobster’s Cheddar Bay Biscuits!!

Let me know if you get a chance to make this and how you like it!  I love comments!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Quick & Easy, Sides

 

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Parmesan-Crusted Tilapia

Parmesan-Crusted Tilapia

I had never eaten Tilapia, much less cooked it until a couple of months ago.  I came across a recipe on Pinterest, which has become my newest addiction, and thought I would try it.  It was absolutely amazing.  So I made it again tonight.  I love this because it is one of Rachel Ray’s recipes and is so quick and easy and it only uses 5 ingredients, which other than the tilapia, most people have on hand. 

 

 

Rachel Ray’s Parmesan-Crusted Tilapia

  • ¾ cup freshly grated Parmesan cheese ( I didn’t use fresh, just the kind in the shaker)
  • 2 teaspoons paprika
  • 1 tablespoon chopped flat-leaf parsley
  • 4 tilapia fillets (about 1 pound total)
  • 1 lemon, cut into wedges
  • Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

 

 

 

 

 

 

This was so yummy and even Cheyenne, who can be pretty picky when it comes to new foods, said “Momma, you make good fish!  Yummy in my tummy!  Deeeeeelicious!!”  Then again after she finished eating, she came over to me and gave me a huge hug and said “That was so good Momma!”  She ate every bite of her fish and even ate the extra half that was left.  Talk about making you feel good…it made me feel so good that she finally really liked something I fixed. 

I also got some frozen hushpuppies from the store and baked those to go with the fish. 

 

 

 

 

 

 

 

I also found a recipe for some cole slaw and made that, but I think I added too much mayo, which I like it creamy, but it didn’t seem creamy enough so I added a little more, then when I added the sugar, and it reacted with the mayo, it got really creamy and almost liquidy.  But it was still good and I will make it again, knowing not to add extra mayo even if it looks like it needs it.  🙂

I hope you give this a try as it is quick, easy and delicious!!  Let me know if you try it!  I love comments!

Happy cooking,

Lori

 

 
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Posted by on January 29, 2012 in Fish/Seafood, Quick & Easy

 

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