Wednesday, February 29, 2012

Blueberry Oatmeal Maple Smoothie


'Blueberry Oatmeal Maple Smoothie'

Ingredients

1/2 cup rolled oats
1 cup yogurt
1 cup blueberries (fresh or frozen...I used fresh)
2 tablespoon maple syrup
1 cup milk (or any other liquid you prefer, such as apple or orange juice)

Directions

1. Mix the rolled oats into the yogurt and let sit in the fridge over night, covered.

2. Puree everything in a blender.


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Tuesday, February 28, 2012

Stuffed Pizza Rolls


'Stuffed Pizza Rolls'

Ingredients

1 roll refrigerated pizza dough
marinara sauce 
3 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzarella cheese, diced or grated
Pizza toppings of your choice
(ham, pineapple, pepperoni slices, sausage, etc.)

Directions


1. Heat oven to 425 degrees and lightly spray a baking dish or large pie plate. 

2. Unroll pizza onto a lightly floured surface and press into a large rectangle. Cut rectangle into 12 squares. Place sausage and 2 cheese cubes (or desired toppings) into the center of each square. Gather the four corners up and pinch closed to create a ball. Place each ball seam side down in the baking dish. Repeat with the remaining 11 squares.

3. In a small dish stir melted butter, garlic powder, and Italian seasonings together. Brush tops of rolls with melted butter mixture, then sprinkle Parmesan cheese evenly over rolls.
4. Bake for 15-18 minutes or until rolls are golden brown. Serve with warm marinara sauce for dipping.


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Monday, February 27, 2012

Mini S'more Pies

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'Mini S'more Pies'
Source: Betty Crocker

Ingredients

Crust

1 box refrigerated pie crust, softened as directed on box
1/2 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons butter, melted

Filling

1/2 cup marshmallow Fluff
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips

Directions

1. Heat oven to 425. Line a cookie sheet with parchment paper or foil.
                                   
2. Unroll pie crusts. With 3-inch round cutter (I used the top of a drinking glass), cut 8 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 8 coated pie crust rounds on cookie sheet.
                                   
3. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 8 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
                                   
4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.


Friday, February 24, 2012

PBJ Banana Dog

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'PBJ Banana Dog'
Source: Pinterest

Ingredients

Peanut Butter
Jelly
Hot Dog Buns
Bananas

Directions

Yeeeeeah...I think this is pretty self explanatory. Enjoy!  :)


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Thursday, February 23, 2012

Veggie Wraps

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'Veggie Wraps'
Source: Adapted from New To Veggie World

Ingredients

8 ounces cream cheese, softened
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1 bunch green onions
1/3 cup chopped shredded carrots
1/3 cup chopped broccoli
4-6 flour tortillas

Directions

1. Mix cream cheese, dill weed, and garlic powder until well blended.

2. Chop onions, carrots, and broccoli and add to cream cheese mixture.

3. Spread evenly over tortillas. Roll tortillas and cut into one inch segments.

***PRINT RECIPE***


Wednesday, February 22, 2012

Parmesan Baked Eggs


'Parmesan Baked Eggs'
Source: Pinch Of Yum

Ingredients

1/2 tablespoon butter
1/2 teaspoon oil
1 green onion, minced
1 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 teaspoon sea salt
6 eggs
1 tablespoon heavy cream
freshly grated Parmesan cheese

Directions

1. In a small saucepan, heat butter and oil. Add green onion and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.

2. Heat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.

3. Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.

4. Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.

**A Note From Pinch Of Yum Included With Her Directions**

I found the timing of this to be really important – down to the minute. The eggs might look like they aren't done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren't as good. Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn't do this because it made it trickier to see if the eggs were done or not.


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Tuesday, February 21, 2012

Banana Nutella Ice Cream


'Banana Nutella Ice Cream'

Ingredients

3 Bananas
1/2 cup of Nutella

Directions

1. Place the bananas and the Nutella into a blender and blend until completely smooth.

2. Pour the mixture into popsicle molds or a freezer safe container and freeze for several hours.


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Monday, February 20, 2012

Corn Dog Muffins

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'Corn Dog Muffins'

Ingredients

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1.5″ bites

Directions

1. Heat oven to 375. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a muffin tin with non-stick spray, and spoon 2-3 tablespoon of batter into each muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

***PRINT RECIPE***


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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Friday, February 17, 2012

Apple Pancake Rings



'Apple Pancake Rings'
Source: Adapted from New To Veggie World

Ingredients

1 cup Bisquick baking mix
1 egg
1/2 cup milk
1 teaspoon pumpkin pie spice
Zest of 1/2 a lemon
2 medium apples, pared and cored
1 tablespoon cinnamon sugar

Directions

1. Whisk together baking mix, egg, and milk until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.

2. Core and cut apples width-wise into 1/8″ slices. Dip apple slices into the batter and place on a heated greased griddle or skillet. Cook on medium-hot heat until golden brown (about 2 minutes per side).

3. Sprinkle with cinnamon sugar and serve hot with syrup.

***PRINT RECIPE***


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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, February 16, 2012

Roasted Grapes with Thyme and Ricotta on Grilled Bread



'Roasted Grapes with Thyme and Ricotta on Grilled Bread'

Ingredients

red grapes
olive oil
salt
fresh thyme sprigs
loaf of French bread, sliced into 1/2-inch thick pieces
olive oil
ricotta cheese

Directions

1. Heat oven to 450. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread ricotta over bread (I heated mine in the microwave for 20-25 seconds so as not to put cold cheese on the warm bread). Top with roasted grapes. Discard thyme sprigs and sprinkle with fresh (non-cooked) thyme leaves.

***PRINT RECIPE***



Wednesday, February 15, 2012

Cream Cheese and Chive Scrambled Eggs

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'Cream Cheese and Chive Scrambled Eggs'
Source: Adapted from Taste of Home

Ingredients

4 eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed

Directions

1. Over medium heat, heat a skillet sprayed with cooking spray (or melt butter in the pan...whichever you prefer).

2. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet.

3. As eggs begin to set, push cooked edges toward the center, letting uncooked portion flow underneath. Sprinkle the cream cheese over the eggs and continue to scramble until the cheese has melted and eggs have reached desired doneness.


Tuesday, February 14, 2012

Nutella Strawberry Shortcake Cups


'Nutella Strawberry Shortcake Cups'
Source: Myself (though I'm sure I'm not the first person to think this up)

Ingredients

1 pound fresh strawberries
1 package of shortcake cakes (mine had 6 in the pack)
Whip cream (I used Cool Whip cause that's my favorite)
4 tablespoons of Nutella
3 tablespoons sugar
1 tablespoon lemon juice

Directions

1. Slice the strawberries and place in a medium bowl. Add the sugar and lemon juice and stir to coat all the strawberries.Set aside.

2. Cut one of the shortcakes into large chunks. Place in the bottom of a large glass or Ball canning jar. Top with a couple spoonfuls of strawberries, one tablespoon of Nutella, the whip cream*. Top with half of a a chopped shortcake, another spoonful of strawberries, one tablespoon of Nutella and whip cream.

3. Garnish with a whole strawberry if desired. Makes 2 cups when placed in Ball jars. You can always do only one layer in a smaller glass and get a couple more.

*To make getting the whip cream into the cups less messy, I spoon a bunch of it into the corner of a plastic baggie, snip off a small piece of the corner, then use it as a pipping bag. MUCH cleaner than spooning it into the jars.*



Monday, February 13, 2012

Roasted Portobello Mushroom Caps with Eggs



'Roasted Portobello with Eggs'

Ingredients

4 Portobello Mushroom Caps
4 Eggs
1 tbsp. Olive Oil
1/4 tsp. Salt
1/8 tsp. Pepper

Directions

1. Heat oven to 375. Lightly brush any dirt from the mushroom caps with a damp towel.
    2. Season the mushrooms with olive oil, salt and pepper.
    3. Bake mushrooms the mushrooms bottom-up for 15-20 minutes or until tender.
    4. Cook eggs as desired and place on top of the baked mushrooms.
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Sunday, February 12, 2012

Nutella French Toast with Strawberries



'Nutella French Toast with Strawberries'

Ingredients

1 cup sliced strawberries
2 teaspoons sugar
Juice of half a lemon
4 slices of bread (I used Italian)
About 1/2 cup Nutella
1 large egg
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
butter (for the pan)
Powdered sugar for serving

Directions

1. Combine the strawberries, sugar and lemon juice in a bowl. Toss to coat and set aside to macerate at room temperature.

2. Spread desired amount of Nutella over 2 slices of bread. Top each with the remaining bread. Heat a large skillet over medium heat.

3. In a shallow dish or pie plate, whisk together the egg and milk. Whisk in the melted butter, vanilla, cinnamon and salt. Add 1 tablespoon of butter to the heated skillet and swirl to coat.

4. Dip each sandwich into the egg mixture, soaking for 30 to 40 seconds per side. Add the slices to the pan in a single layer, taking care not to crowd the skillet. Cook for 1-2 minutes, until light golden brown. Flip and continue cooking an additional 1-2 minutes. Add more butter as needed.

5. Transfer to a plate, dust with powdered sugar, then top with strawberries. Serve immediately.

***PRINT RECIPE***


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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Sunday, February 5, 2012

Rosemary Apple Butter Grilled Cheese Sandwich



'Rosemary Apple Butter Grilled Cheese Sandwich'
Source: Adapted from Framed Cooks

Ingredients

2 slices of your favorite bread (I used Italian)
One teaspoon butter, softened
1 tablespoon apple butter
One teaspoon fresh rosemary leaves
Sliced Muenster cheese

Directions

 1. Smooth butter over one side of each bread slice; top other sides evenly with apple butter. Sprinkle rosemary over the side of the bread that is coated with apple butter. Top with sliced cheese and remaining bread slice, buttered side up.

2. Heat nonstick skillet over medium-high heat. When hot, turn down heat to medium and grill sandwich 5 minutes on each side or until golden brown.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Saturday, February 4, 2012

Honey Butter Spread



'Honey Butter Spread'
Source: Pinch of Yum

Ingredients

2 Tablespoons honey
4 Tablespoons room temperature/soft butter
2 Tablespoons powdered sugar

Directions

1. Soften butter for 10-15 seconds in the microwave if it’s cold.

2. Pour in the honey into a bowl with the butter and stir until smooth. Add powdered sugar and stir until smooth. Add more powdered sugar for a thicker spread.

*You can use this on just about anything...bread, rolls, pancakes, toast. Whatever you'd normally put butter on!*

***PRINT RECIPE***

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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Friday, February 3, 2012

Avocado, Orange Juice and Yogurt Smoothie



'Avocado, Orange Juice and Yogurt Smoothie'

Ingredients

1 small avocado, peeled and pitted
3/4 cup orange juice
1/2 cup vanilla yogurt
2-3 ice cubes (optional)

Directions

1. In blender, combine avocado, orange juice and yogurt. Blend until smooth; pour into 2 glasses.



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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

Thursday, February 2, 2012

Chocolate Apricot Cookies

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'Chocolate Apricot Cookies'
Source: Please Note

Ingredients

1 box refrigerated pis crust (1 box will have two crusts)
1/2 lb. dried apricots, chopped medium fine
6 oz. semi-sweet chocolate chips  
3 tablespoons apricot jam
Rum (I used 1 tablespoon of rum extract, found in the baking aisle)
Powdered sugar

Directions

1. Preheat the oven to 425 degrees. Chop the apricots and melt the chocolate chips. (I melted min in the microwave. Pour into a bowl and cook for 20 seconds; stir. Continue cooking at 20 second intervals and stirring in between until chocolate is melted)

2. Mix the apricots, chocolate, and jam. Add enough rum to thin moderately... about 2 tablespoons.

3. Cut the dough into 3" circles. Place 1 rounded teaspoon of filling onto each circle and fold in half to form a crescent. Pinch the edges to seal.

4. Place on a cookie sheet and bake for 10-15 minutes. Bake until lightly browned. Watch carefully to make sure the bottoms don't burn. Sprinkle with powdered sugar if desired.


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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife