Picky Palate - Part 4

Mar

2012

Tags: beef, cream cheese, crock pot, Dinner, Italian, spaghetti

A couple weekends ago I remember thinking, I wonder what would happen if I did spaghetti in the crockpot? Oh my goodness, I did it and it’s fabulous! Now I am wondering why on earth didn’t I do it sooner?

No boiling the noodles, just throw it all into the crock pot and dinner is done a few hours later. I added a little secret ingredient to my spaghetti….some cream cheese that makes for a creamy dreamy sauce. Be sure to try it

Hope you enjoy this simple dinner!

Here’s your line up. I actually used 3 jars of sauce so add one more to this picture….and a couple cups of chicken broth

For starters, brown up 1 pound of ground beef in a skillet.

I keep it simple, a little salt, pepper and garlic salt/or powder.

Now we are ready for the crock pot.

Start by pouring one jar of pasta sauce into the bottom of your crock pot.

Time for the noodles

Break them in half so they fit nicely into the crock pot.

Pour your ground beef over the noodles.

Sprinkle with some Parmesan Cheese.

Add some cubed cream cheese….my favorite part!

One more jar of pasta sauce over top.

Nice and even

Close the lid and you are good to go!

Creamy Crock Pot Spaghetti

1 pound lean ground beef

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder or salt

3 jars 26 ounce pasta sauce

1 pound spaghetti noodles

1/2 cup Parmesan Cheese

4 ounces cream cheese

1-2 cups chicken broth

1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.

2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.

Makes 10-12 servings

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97 Comments

Mar

2012

Tags: casseroles, Dinner

I thought it would be fun today to do a round up of some of my favorite simple casserole style dinners that get rave reviews from Picky Palate readers and my own family This should help with dinner ideas for ya!! Hope you enjoy my Picky Palate favorites!!

Chicken Florentine Bowtie Pasta

Chicken and Black Bean Green Enchilada Rice Bake

BBQ Chicken Cheddar Mac

Southwest Chicken Chili Mac

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

The “I Don’t Feel Like Making Dinner” Dinner

Layered Mexican Chicken Rice Bake

Homemade Shepherd’s Pie

Cheesy Chicken and Wild Rice Casserole

Have a great day! Come back soon

35 Comments

Mar

2012

Tags: The Pioneer Woman Cookbook

The Pioneer Woman’s new cookbook “Food From My Frontier” is available for purchase today! Myself and some of my fellow bloggers are highlighting some of Ree’s recipes from her new book today. Yay!!

As I was deciding what recipe to make from Ree’s new book, my eyes were quickly drawn to her Malted Milk Chocolate Chip Cookies. I love a good thin crispy cookie so I knew this was the recipe for me!

Ree’s new book is gorgeous as you can tell by just looking at the cover. It’s hard to know what to make because every single one of the recipes look so darn good

Be sure to visit my friends featuring Ree today too:

Gaby of What’s Gaby Cooking making Knock You Naked Brownies

Amanda of Kevin and Amanda making Pasta with Pesto Cream Sauce

Maria of Two Peas and Their Pod making Ree’s Restaurant Style Salsa

Amy of Wear Many Hats making The Perfect Iced Coffee

Amanda of I am Baker making Coffee Cream Cake

Bev of Bev Cooks making Chicken Tortilla Soup

Shaina of Food For My Family

I was so happy to get a signed copy from Ree a couple weeks ago. How sweet is that?

Ok, back to the cookies These cookies took no time at all to whip up. The dough was absolutely delicious! Yes, those are my PJ’s in the reflection of my KitchenAid, lol!

I was so excited to get these babies in the oven!

Perfectly crisp and buttery. A must try cookie!

The Pioneer Woman’s Malted Milk Chocolate Chip Cookies

Click Here to get Ree’s Recipe

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Ree is offering 3 Picky Palate Readers a signed cookbook!! How sweet is she?

Here’s How To Enter the Giveaway:

1. Leave a comment here and tell us, “What are you making for dinner tonight?”

2. Contest ends Thursday March 15th, 8am PST. Winners will be chosen via Random.org and be notified my email. Giveaway provided by Ree, The Pioneer Woman.

Have a great day! Come back soon!

1,867 Comments

Mar

2012

Tags: broccoli, cheese, chicken, Dinner, pasta, quick and easy, under 30 minutes

I know I have said it before, but quick and easy dinners are my favorite. This dish has a rich cheesy sauce that gets added to a big pot of broccoli, chicken and pasta. It’s comforting, delicious and will be on your table in about 20 minutes tops

Hoping to make your weeknights easier with my quick and easy dinner ideas. This one is done right on your stovetop too, Enjoy!

Here’s your ingredient line up. Forgot to add the milk, so imagine that is here

Here’s the simple cheese sauce that will go into your pasta. It’s pretty fabulous. If you’ve made my Wild Rice Casserole, it is very similar to the one I use there.

I picked up these fun thin egg noodles for my pasta, but any of your favorite shape or size will do the trick. These egg noodles only boil for 4 minutes, so I kind of love them! The cheese sauce is thick so be sure you don’t overcook your pasta, lots of stirring could smash a pasta that is overcooked

Drain your pasta and run it under cold water to stop the cooking.

Add your pasta to a big pot then add your broccoli…..

….add your chicken.

Now the fabulous cheese sauce. Mmmm. Give it a good stir, loosen the sauce with a little milk and serve.

Stovetop Broccoli and Cheese Chicken Pasta

1 pound thin egg noodles

1 stick unsalted butter

1/2 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups shredded cooked chicken breast

1 pound broccoli florets, steamed

1-1 1/2 cups milk

1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.

2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.

3. Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce.

Makes 6 servings

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33 Comments

Mar

2012

Tags: chocolate chips, Cookies, cookies and cream, Hershey's Kisses, oreos

I have a slight addiction with Hershey’s Kisses. Whenever I see a new flavor I have to have it and create something fabulous with it! When I saw a bag of cookies and cream kisses at Target last week, I about died! How perfect to make a fun treat!

These do not disappoint my friends, they are buttery crisp on the outside and chewy chocolaty on the inside. It’s so fun to see the kisses hidden inside each square! Enjoy

Here’s your line up. Pretty simple basic cookie ingredients.

You can totally do this in the stand mixer, or as I did in one bowl.

Cream your butter and sugars as usual.

Add your egg.

Add your vanilla.

Time for your dry ingredients!

I chose to use mini chocolate chips for these bars, but use whatever you’d like.

Break out the Oreos or Trader Joes Joe Joe’s

Break them into bite size pieces and add them to the dough.

Give a good mix and take a taste

Take 1/3 of the dough and press it into the bottom of the pan.

Time for the Cookies and Cream Kisses! Love the blue wrapper.

Little bits of cookie in each bite.

Start lining up the kisses!

Top the kisses with the rest of the dough.

Now, gently press.

Time for the oven! They’ll come out nice and golden

The outcome…..pure heaven. Can’t wait for you to try these!

Double Cookies and Cream Kiss Cookie Bars

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup mini chocolate chips

12 Oreo Cookies, broken up

25 Cookies and Cream Hershey’s Kisses

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil sprayed with cooking spray.

2. Place butter and sugars into a large bowl, stir to combine, at least 2 minutes. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and oreo cookie pieces, stirring to combine. Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row. Top with remaining dough and gently press. Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.

Makes 12-16 bars

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84 Comments

Mar

2012

Tags: Cake Bars, cake mix, dessert, Girl Scout Cookies, mint, thin mints

When Amanda and I got together in my kitchen, we created two incredible Girl Scout Cookie Cake Bars you are going to LOVE! I made mine with Thin Mint Cookies and Amanda made hers with the Peanut Butter Tagalongs. Both sooooo good! Take a look!

Gooey Cake Bar ingredient line up!

Let’s start with the cake mix and buttah!

Amanda, my lovely egg cracking model at work

Mix it all up. I always end up using my hands. Much faster.

In pieces, add the dough to the bottom of your baking dish.

Press dough evenly, does not have to be perfect.

Add some chocolate chips.

Time for some Andes mint pieces. You can always use the whole Andes mints and cut them up if you can’t find the pieces.

Pour over your cake dough.

Ahhhh, time for the Gooey part of the bars

Love this part. Drizzle time.

Time for those fabulous Thin Mint Girl Scout Cookies. I broke mine into pieces.

Time to bake! Here are both of our bars, mmmm!

Let these babies cool, cut into bars and enjoy!

Girl Scout Cookie Thin Mint Gooey Cake Bars

1 Yellow Cake Mix

1 stick softened butter

1 large egg

1 cup chocolate chips

1 cup Andes Mint pieces

1 small can Sweetened Condensed Milk

20 Girl Scout Thin Mint Cookies, broken into pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with non stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mix until dough forms. Using hands is easiest to mix together. Press dough into bottom of prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweet milk over top and top with broken pieces of Thin Mint Cookies. Bake for 30-35 minutes, until baked through. Immediately after removing from oven, take a plastic knife around edges to loosen. Let cool completely. Cut into squares and serve.

Makes 12 bars

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73 Comments

Mar

2012

Tags: chocolate, Cookies, dessert, marshmallow bits, toffee, white chips

Some of you might remember these cookies that I posted from Instagram. I wasn’t planning on sharing the recipe, but got so many requests here you go!!

The star of the cookies is definitely these adorable crispy little marshmallow bits I found at Target. Amanda told me about them a couple weeks ago and I knew I had to have them!

When they bake into the cookies they get slightly soft with a little bite still. Fabulous!

White and Chocolate Chunk Cookies with Marshmallow Bits and Toffee

2 sticks softened unsalted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup chocolate chunks

1 1/2 cups white chocolate chips

3/4 cup mini marshmallow bits

1/4 cup toffee chips

1. Preheat oven to 350 degrees F. and line large baking sheet with parchment or silpat liner.

2. In stand mixer, beat butter and sugar for 3-4 minutes, will be light and fluffy. Add eggs and vanilla until well combined. Slowly add flour, chocolate, chips, marshmallow bits and toffee. Mix until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until baked to your liking. Remove and let cool for 5 minutes on baking sheet before transferring to cooling rack.

Makes 3 dozen cookies

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54 Comments