Posts tagged ‘quick’

Chick-fil-a Carrot Salad

Pineapples are one of my favorite fruits. I love the sweetness and juiciness of each pineapple chunk. I always keep a couple of canned pineapples on hand because I like to eat the chunks straight from the can for dessert.

I also love Chick-fil-a. I love their chicken and Polynesian sauce. I also love their blueberry cheesecake. My favorite part about this restaurant is their strong belief in God and their stand to preserve Christian morals in the workplace. So, while looking for a carrot salad recipe, I was excited to find a recipe similar to this awesome restaurant from Just A Pinch.

It’s very simple to make. All you need is:
4 cups of shredded carrots
1 (20 oz) can crushed pineapples
1 cup raisins
3/4 cup mayo
1 Tbsp sugar
1/2 Tbsp lemon juice

Dissolve the sugar with the pineapples. Mix in remaining ingredients. Refrigerate.

We omitted the lemon juice only because we haven’t bought any lately. I let it set about 20 minutes in the refrigerator before dinner. We did have a problem with excess juice, but we tried to drain off what we could. I served it with a simple Turkey Melt.

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This salad will go quickly because it is that good.

Frozen Banana Bites

My husband loves to snack. I have picked up on his snacking habits after we got married, which is probably the reason why my clothes began to shrink. Trying to find a healthy snack to eat can be hard, but these banana bites make it seam easy. It’s hard to keep them in stock once Brandon finds the bites in the freezer. He said this is the best recipe I have ever found on Pinterest.

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They look like some form of chocolate-covered candy and you couldn’t even tell there’s a banana on the inside. I read that these bites taste like ice cream, but the only ice cream I get out of it is the creaminess of the center. The recipe can be found at this blog.

I did find that the melted chocolate mixture hardens before I could finish dipping the bananas. Next time I am going to dip the slices into chocolate almond bark and peanut butter. I may even sprinkle walnuts or something else on top. There are numerous ways to alter this recipe. Let me know your take on this recipe.

Chocolate Chip Peanut Butter Cookies

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These cookies are addicting! I honestly ate 12 last night without blinking an eye. I am ashamed, but they were worth it and so good. This was my first time to make these and it will not be my last. I believe that you will have the same feeling once you try the recipe.

My mom enjoys clipping recipes out of magazines and passing them along to me. I have her to thank for finding this recipe. I am not sure which magazine this recipe was published in, but it was published by the Skippy Peanut Butter brand. Thank you Skippy for this awesome recipe!

Here is Skippy’s version of the recipe:

Here is my version:
Chocolate Chip Peanut Butter Cookies

  • 1 cup peanut butter (I used Kroger brand creamy honey peanut butter)
  • 1 cup firmly packed light brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 3/4 cup Hershey’s Milk Chocolate Chips
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In medium bowl, combine peanut butter, brown sugar, egg, and baking soda. Fold chocolate chips into batter. Drop rounded teaspoons of dough about 2 inches apart on the baking sheets. Do not flatten. Bake 6 or 7 minutes or until cookies are puffed and cracked. Let cookies firm up on baking sheets about 5 minutes. Place on wire rack to cool completely. Makes 28 cookies.

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    Please note: the cookies will slightly expand, but the teaspoon version ends up about the size of a half dollar. If you want bigger cookies, I would suggest using a tablespoon drop and increasing baking minutes. You might even want to double the recipe.

    Crustless Egg Custard

    Have you ever found yourself craving something sweet and you want it sooner than later? You rummage through the cabinets and the fridge to realize you need to run to the store in order to make something good. Well, never fear, this recipe will solve your sugar-craving needs. You will find most of these ingredients are already in your kitchen.

    I never ate this dessert, that I can remember, as a child, probably because I thought the word custard sounded gross. I can’t even remember the first time I ate it either, but when I do eat it, I think to the first time I ate it at my mother-in-law’s house. This would be a comfort food for me because it makes me happy and reminds me of my close connection with Brandon’s family. This recipe is from his mother’s collections. She published it a church cookbook, so I know she won’t mind me sharing with you.

    Crustless Egg Custard

    1 cup sugar
    3 eggs
    3 tsp flour
    1 1/2 tsp vanilla
    1/4 cup butter, melted
    1 (12 oz) can evaporated milk

    Preheat oven to 350 degrees. Combine all ingredients and mix with a blender. Pour into a greased and floured 9 inch pie plate. Bake for 30 minutes or until a knife inserted comes out clean.

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    We ate most of the custard before I got a picture. It was that good. 🙂 So, I took a picture of one of the last pieces left. The best part of this dessert is you can eat it cold or warm. I prefer warm, especially fresh out of the oven after it has been slightly cooled and firm.

    Note: When mixing ingredients, slowly add the eggs at the end while blending/stirring to prevent a scrambled egg pie.

    Crunchy Apple and Grape Salad

    This is a recipe that I have been wanting to try for a while.  I had pinned this recipe on Pinterest, but never got around to do it until today.  I chose to make this recipe now because I had a friend who had some leftovers, like a tray of fruit, from a party that she hosted last weekend.  I hate to throw away food and let it waste, so I offered to take it home with me. The tray that was left over had sliced apples and grapes.  I was excited because I remembered about this recipe and I knew I had most of the other ingredients in the cabinets.  Plus, I wouldn’t have to do much since it was already sliced except just throw it together.

    This salad has several things going for it.  I love the flavors of the walnuts mixed with the sweet yogurt and grapes.  I found the recipe on Tasty Kitchen.  For the ingredients, all you need is vanilla yogurt, granulated sugar, brown sugar, Mayonnaise, juice from 1/2 a lemon, ground cinnamon, apples, pear, celery, silvered almonds, walnuts, and seedless grapes. The first 6 ingredients make the dressing and the last 6 ingredients make the salad.  So simple!  I really love the recipe’s website because you can key how many servings you need and they will adjust the amounts you need.

    I did slightly adjust the recipe for various reasons.  We omitted the pear and celery. Brandon hates celery, which makes me a little sad because I enjoy celery diced and mixed in dishes.  However, I don’t feel we were deprived by not having those ingredients.  I also only used 2 types of apples instead of 4 like suggested and that was because the tray only had green and red apples.  I added raisins to the salad that had been soaking in water for about 20 minutes because there was only a palm full of grapes in the tray and we knew that would not be enough.

    So, if you are looking for a tasty way to get in your fruits for the day, then in would highly recommend this salad. You will not be disappointed!

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    Easy Chicken Parmesan

    Continuing with my love for chicken, I introduce you to my favorite go-to chicken recipe called Easy Chicken Parmesan. It is definitely easy and quick. I even cooked this recipe so much our first year of marriage that Brandon told me to give it a rest.

    I discovered this recipe while I was in high school. I tried it out on my mama several times. I also tried it once on Brandon and his family while we were dating. I was under the impression that Brandon and I were going to cook it together. However, I ended up cooking dinner with his mom while Brandon and his brother left to ride horses. The evening turned out to be pretty productive because I learned several cooking tips from his mom and everyone really enjoyed the meal.

    The recipe that I used for tonight’s meal came from a local church’s cookbook that I inserted while we were dating. The original recipe came from Kraft, which can be found on this link.

    For the ingredients, you will need chicken breasts or tenders (I prefer tenders or if I am using breasts, I cut them up into large chunks.), 1 jar of pasta sauce, 1 cup of mozzarella cheese, 6 Tbsp of Parmesan cheese, and hot cooked pasta (I prefer rotini pasta, but the recipe calls for spaghetti.). My favorite part of this dish is the chicken and the cheese. I believe cheese will make any dish better. I used the only pasta sauce I had available, which was a large can of pasta sauce. However, I think a chunky pasta sauce would enhance the dish because this sauce was too watered-down and didn’t stick well to the pasta.

    For a tip to keep the pasta from sticking together, I always drizzle about 1/2 Tbsp of olive oil once the pasta has been drained. Give it a good stir and set the bowl to the side while the chicken is cooking. This tip will help when you have leftovers.

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    I love how this picture has a glow about it, like God delivered it from Heaven himself. Your family will not be disappointed when you cook this meal. It is perfect for little kids and picky adult eaters.

    Angel Lush Cake

    This recipe is another quick and easy dessert. I cannot express enough how much I LOVE recipes that are simple to make and that can be thrown together in a hurry. My favorite part about this dessert is the pineapples. I would rather eat a dessert with fruit than one with chocolate.  It makes me feel like I’m eating healthy even though the fruit is being held up by all that sugar.

    The first time I discovered this recipe I was reading my mother’s Kraft Food and Family magazine. My eyes were caught by the small number of ingredients and the large glowing picture of the layered, creamy cake oozing with pineapples and crowned with strawberries.  It either looked like food from Heaven or something royal people would eat. I knew I had to make it and try it out. And, as usual, I decided to make it and carry it to a meal at church. Everybody seemed to love it because all that was left was the leftover cream mixture left on the plate.

    I got the chance to make thia again a couple of weeks ago for the Bible Conference at our church.  Our church has a Bible Conference every year in November.  The link will show you the details from this year’s conference. I know at least one night we had about 500 people in attendance. Brandon and I were blessed that we were both able to take off of work and help out.  For me, that included helping out in the kitchen and preparing and bringing food for the meals.  Brandon helped in the kitchen with breakfast, worked in the sound booth, and even stayed in the nursery for a couple of hours one day.  Since we were so busy, it was important that I prepared food that was quick and simple.  This recipe only took about 15 minutes to prepare. Since I carried the cake for dinner, I let it sit in the refrigerator and took a nap until it was time to go back to church.

    I know this recipe was a hit with the crowd that night because I didn’t even get to eat a piece.  And, since you didn’t get a piece either, let me describe to you the delicious flavors of this cake.  Angel food is already a moist and slightly sweet cake, but when you add pudding on top of it, the cake absorbs that cream and it all just melts in your mouth.  The pineapples deepen that creamy mixture taste with an extra sweetness flavor and an addition of a soft crunchy texture.  The strawberries give a burst of juicy zing on your tongue.  If your strawberries are not as sweet, add a little sugar after slicing them and let them sit for a couple of minutes. I would love to try this out next time and swap the strawberries for blueberries. Check out Kraft Recipes for the instructions.

    The only thing I did different with this recipe was add the strawberries to the bottom.  As I was preparing this, the cake started sliding to one side.  When I tried to fix it, part of the cake tore.  To salvage it, I added extra pudding at the bottom to make it appear even, but it was still noticeable. So I used the strawberries slices and placed them on the bottom to hide the mess.  It still looks like it’s leaning in the picture.  Honestly, when you cut the cake, it will fall to pieces anyway because the cake is so soft.  I will also admit that it is not the best partner to ride along in the backseat of a car because I had to fix it when I entered the kitchen at the church.  Make sure the cake holder is standing up right and drive slowly if you are carrying it anywhere.

    With the right lighting, this cake will always look like it’s glowing.  I can hear the angels singing over this cake.  Maybe Heaven will offer a cake just like this along with my preacher’s extra large banana pudding and Krispy Kreme donuts descriptions.

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