Drunk Chicken


Preheat oven to 350 degrees

1 cup uncooked wild rice, cooked to instructions on package
2 cans cream of mushroom soup
1 soup can of white cooking wine
1 package sliced mushrooms, optional
1 package breast tenderloin, seared

Make rice according to instructions on package. I used Trader Joes basamati wild rice. After rice is cooked add soup, wine and mushrooms to rice, stirring until combined. Place at the bottom of a 13×9 casserole dish. Sear breast tenders in a Tbsp of olive oil, Dip tenders in rice sauce mixture and then place on top. Cook covered for 30 minutes, uncover cook another 10 minutes.
**linked to http://www.foodiefriendsfriday.com weekly linky party 7/04/13

Roasted Salsa


6-8 ripe Roma tomato’s
1 bunch of cilantro, just the leaves
3 jalapeño, cut in half
1 white onion diced
3 cloves of garlic minced
1 Tbsp veggie oil
1 bunch of green onions, diced
Salt and pepper to taste
1 dash cumin

In a pan a medium high heat add 1/2 inch water. Core and slice tomatoes in half, place cut side up in pan, steam until water evaporates. Add cilantro and jalapeño into a blender. Dice white onion while waiting for tomato’s. add cooked tomato’s to blender, process until desired consistency. Heat oil on medium high add onion a d garlic sauté for 30 seconds, add contents of blender to sauce pan with onion and garlic, stir. Add salt, pepper and cumin. Let simmer about 15 minutes till thickens up. Place in container add green onions and chill!

Blueberry Lemon Streusel Muffin


2 Texas muffin tins, bottoms greased or lined.
Preheat oven to 500 degrees.

In a bowl
1/2 cup sugar
1 cup flour
1 pinch of salt
1/4 cup lemon peel, grated and diced
6 Tbsp butter, softened
1/4 tsp lemon extract or 3-4 drops lemon oil
Mix sugar, flour,salt and lemon peel. Cut in butter until chunky almost looks like large chunks of granola. Add in lemon oil or extract, stir and set aside.

1 cup butter, softened
2 cup sugar
4 eggs
1 cup milk
4 tsp lemon peel, grated and diced
4 Tbsp fresh lemon juice
4 cups flour
4 tsp baking powder
1/4 tsp salt
2-1/2 cups fresh or frozen blueberries

Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add milk, lemon peel and lemon juice, mix until combined. In a medium bowl add flour, baking powder and salt. Add to creamed mixture just until moistened. Fold in blueberries. Place 1/2 cup mixture into each muffin cup. Top with a good sprinkling of lemon streusel mix. Place in preheated 500 degree oven and immediately turn temperature down to 400 degrees. Bake 20-25 minutes or until baked.
Cool in tins 10 minutes, remove and continue to cool.
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 2/28/13

Chocolate Chip Cookie Cheesecake


Prepare 9 inch springform pan by placing parchment paper on the bottom and spraying lightly with nonstick spray.

1 package chocolate chip cookies, ground into crumbs
2 Tbsp sugar
1/2 cup butter, melted
Place crumbs and sugar into a small bowl, add melted butter and stir until all crumbs are moistened. Place in prepared pan and spread 1/4 inch up sides and on bottom of pan. Place crust in freezer while preparing the filling.

4-8 oz blocks of cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs
1 cup sour cream
1/2 cup chocolate chip cookie dough, rolled into about 8 little balls

In mixing bowl place cream cheese and whip with paddle attachment on medium (6) until really fluffy. Add sugar, cornstarch and vanilla continue to beat on medium until smooth. Turn mixer to low (stir) add eggs 1 at a time mixing just until incorporated. Hand stir in sour cream slowly. Pour into crust. Add cookie dough balls into filling. Bake at 325 for 75 minutes or until center is almost set, slightly jiggley!!;)
Place on rack to cool after 15 minutes run a knife around sides, let cool 45 more minutes and then place in fridge for at least 4 hours.

In a heat safe bowl place 4 ounces of chocolate chips. In a small sauce pan heat 1/2 cup heavy whipping cream and 1 Tbsp of butter slowly bring to a boil. Pour milk mixture on top of chips. Stir until chips are melted. Let sit until chocolate thickens. Pour on top of cheesecake. Place on fridge till set.
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 2/23/13

Banana Cream Cheesecake


In in a spring form pan, line the bottom with parchment paper and spray very lightly with non stick spray.

In small bowl add
2 cups crushed graham crackers (crumbs)
2 Tbsp sugar
1/2 cup butter, melted
Stir with spoon until graham cracker crumbs are all moistened. Place in springform pan, pushing crumbs 1/4 of inch up the side, flattening with the back of spoon. Place in freezer while making the filling.

Preheat of to 325 degrees. Line cookie sheet with foil.

4-8oz blocks cream cheese, room temp.
2 Tbsp cornstarch
1-1/3 cups sugar
1 Tbsp vanilla
3 eggs, room temp.
3/4 cup mashed fresh banana
1/2 cup heavy whipping cream

In stand mixer with paddle attachment add cream cheese mix until smooth on (6) speed of mixer 4-5 minutes. Add cornstarch, sugar and vanilla. Mix on (4) until all is incorporated 2-4 minutes. Turn mixer to (stir) adding eggs 1 at a time till blended in. (Do not over mix)
With rubber spatula add banana and heavy cream stirring it in gently until mixed.
Remove freezer from crust, add filling. Place springform pan on top lined cookie sheet. Bake 75 minutes or until is cooked but center is still slightly jigglie!! Cool on rack 15 minutes. Run knife around sides, continue to cool for 45 more minutes. Place in fridge till completely cool 4-6 hours at least. Top and serve.
If you don’t have fresh naner’s you can add 1 tsp banana extract, omit the heavy cream and add 1 cup sour cream instead!!:)

Moose Munch Crunch Cake


For the cake, bake your favorite chocolate cake or use my chocolate cake recipe.


30 caramel candies, like the Kraft caramel squares
1/2 cup heavy cream
Place in a microwave safe bowl, heat in 30 second intervals, stirring in between about 1-1/2 minutes, let cool in fridge.

1-8oz block cream cheese, room temp.
1/2 cup sugar
2 TBSP cocoa powder
1 tsp vanilla
2 cups heavy cream
Place everything except the cream in mixing bowl. Beat with whisk attachment until smooth. Add cream slowly while beating and continue to beat until stiff.

place 1 cake, top with caramel filling. Place second cake on top of caramel. Frost and decorate. I placed crunch n’ munch caramel popcorn on top!!
*** this recipe has been linked to http://www.foodiefriendsfriday.com weekly linky party 02/14/13****

Rootbeer Float Cake


Preheat oven to 325 degrees.
Grease and flour two 9 inch round pans.

1 box golden Vanilla cake mix
3 eggs, room temp.
1 cup room temp. A&W Rootbeer
1/2 cup veggie oil
1/8 tsp lorann’s Rootbeer flavoring
In mixing bowl place all ingredients, beat on low for 30 seconds, turn mixer to medium and continue to mix for 3 minutes. Pour into prepared pans and bake for 30-35 minutes, until toothpick inserted in middle comes out clean. Cool on rack for 15 minutes. Turn out of pans and let cakes cool completely.

1 small box of jello instant vanilla pudding
3/4 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
Beat all ingredients till thick, let set in fridge for 5-10 minutes

1-8oz block of cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3/4 tsp LorAnn’s Rootbeer flavoring
2 cups heavy cream

In mixing bowl add everything except the heavy cream. Beat with whisk attachment until smooth. Add cream slowly while beating. Continue beating until stiff about 5-10 minutes.

place 1 cake, top with filling place 2nd cake on top. Frost. Decorate with Rootbeer barrels and ENJOY!!:)

Strawberry Glaze


Cheesecake Recipe


1 pint of Strawberries
3 Tbsp corn Starch
3/4 cup water
1/4 cup strawberry liquor
1/4 cup crushed strawberries
3/4 cup sugar

On low heat in a sauce pan heat sugar, liquor and water. Slowly whisk in crushed berries. Heat until begins to bubble. Turn off heat, whisk in cornstarch. Turn back on low- till turns bright in color and glaze like. 4-5 minutes. Place in fridge to cool. Top cheesecake with glaze then slice rest of fresh berries and place on top.
This glaze recipe was adapted from Sundayatthegiacomettis.blogspot.com

Antipasto Pasta Salad


1 bag garden spiral pasta,boiled, and rinsed on cold water
2 cans medium size olives
2 cans quartered artichoke hearts in water, drained
1 jar roasted red peppers
1 bag of thick cut salami, quartered
1-1lb block mozzarella cheese, cut into small chucks
1 bag sun dried tomato, rough chopped
1 bunch of asparagus, roasted (optional)

Boil noodles, drain. Rinse in cold water until cold to touch. Add other ingredients to noodles. Toss. Set in fridge.

1 Tbsp chopped shallot
1 Tbsp dijon mustard
2 Tbsp sugar
1 tsp garlic, minced
1/2 cup champagne wine vinegar
1-1/2 cup olive oil
3/4 tsp salt
1/2 tsp white pepper
Place all ingredients in a food processor, blend until all completely combined. Place In a covered container and in the fridge until chilled.

After dressing is chilled top salad and toss. Place in fridge until ready to serve!