Recipe :: Herbed Cream Cheese, Pesto, and Bacon Chicken (for a crowd...or for your freezer)

This is a recipe I've been asked for many times, so I figured it was time to "officially" write it out. It was inspired by a dinner that our family got once from one of the assemble-your-own-freezer-meal places (I can't remember what it was called), and I messed around with the ingredients until I got the flavor I wanted. 

This is a great option to make in a large quantity and freeze in portions that will work for your family size. For our family of 6 big eaters, this makes 3 freezer meals. (Yay for freezer meals!) It is also very easy to make for a crowd, so I am sharing a crowd-sized recipe. 

Ingredients:
16-18 pieces frozen boneless, skinless chicken breasts (or approx. 6 lbs., depending on the size of the pieces)
52-60 oz. marinara sauce (meat-free)
5-8 oz. cooked bacon crumbles (or substitute with 1 uncooked piece of bacon per piece of chicken)
1/3-1/2 c. prepared pesto sauce
Herbed Cream Cheese (recipe below)

Looking to make this in a smaller quantity? For 6 pieces of chicken you will need approximately 20 oz. of marinara sauce, 1-2 oz. cooked bacon crumbles, 2 tbsp. pesto, and 6 tbsp. herbed cream cheese.

To make the Herbed Cream Cheese:
8 oz. tub of whipped cream cheese (or substitute with 8 oz. softened cream cheese)
2 tsp. dried basil
1 tsp. granulated garlic
1 tsp. dried oregano
1 tsp. dried dill

Directions:
For the full recipe: set out four 9x12 casserole dishes.
Tip: If you are using uncooked bacon and want to broil it to get it crispy, make sure you are using metal casserole dishes. I have some from this line. This one might be a good pan option, too.
Pour marinara sauce into the bottom of each of the dishes, making sure the bottom is covered with about 1/4" of sauce.
Lay frozen chicken breasts into the casserole dishes.
Place approximately 1 tsp. of pesto on top of each chicken breast.
Place approximately 1 tbsp. of herbed cream cheese on top of each chicken breast. (If I have some left over, I like to dot it over the marinara sauce in the dish.)
Sprinkle bacon crumbles over the top (or if you are using uncooked bacon, place one strip of bacon on each piece of chicken).

If you are preparing this as a freezer meal, cover your casserole dishes and place them in the freezer.
Tip: If you are using a metal pan, do not cover directly with foil. Use plastic wrap to create a barrier between the metal pan and the foil, otherwise your foil will create a battery and "melt" into your meal. Yikes!

When you are ready to cook your meal, place into an oven that has been pre-heated to 375 degrees.

Bake (uncovered) for approximately 45 minutes or until the chicken (and any uncooked bacon) are cooked through. If you started with uncooked bacon, you can use your oven's broiler to crisp up your bacon (just be sure your pan is broiler safe!).

We love to serve this with rice, making sure to scoop out some extra sauce onto our rice.

It's also great with mashed potatoes.
And don't forget to make some delicious rolls to go with it, too.

Enjoy!

Valentine Treat (Peanut Butter Balls) {The Twinery}

Hi there! 

Today I'm sharing a delicious treat with you!  

Okay, it's not easy to share homemade, chocolate-dipped peanut butter balls through the internet...but I can at least share the recipe with you. (And the recipe makes plenty to share with friends and neighbors.) 

You can find the recipe here:

Recipe:

4 cups natural peanut butter (just peanuts and salt...no sugar)

8 cups (2 lb. bag) powdered sugar

2 cups butter

2 tsp vanilla

Mix all ingredients and chill in refrigerator until firm.

Scoop into balls and place in fridge or freezer until firm.

Melt 2 pounds chocolate chips with 1 stick (1/4 box) Gulf Wax paraffin wax in a double boiler (or a dish over a pan of hot water).

Dip each peanut butter ball in chocolate coating. Place on tray that has been covered with wax paper & return to fridge or freezer to firm up. Dip tops in melted chocolate (if needed) and return to fridge or freezer to firm up. Store in fridge or freezer.

This recipe is pretty forgiving. Add more peanut butter, more butter, more sugar...more chocolate...whatever you want. 

And I don't pretend to be some master chocolatier - these aren't the prettiest things. (In fact, my friends and I call them my "peanut butter blobs".) 

But they sure do taste good!

Once you've got all those treats made, it's time to wrap them up.

I created these quick and easy boxes that each hold three peanut butter balls:

And, of course, I used The Twinery's twine to add an extra pop of color (and hold the boxes closed).

...delicious treats all packaged up and ready to pass out for Valentine's Day! 

(If you don't eat them all first.)

Enjoy!

Supplies: 
Twine: The Twinery (Solid Charcoal, Solid Honeydew, Solid Pink Sorbet); 
Patterned Paper: Heidi Swapp; Jen Hadfield;
Tools: Fiskars (Trimmer, Scissors); We R Memory Keepers (1-2-3 Punch Board);

1-2-3-4 Whipped Body Butter {The Twinery}

Hello!

'Tis the season for homemade gifts and today I wanted to share with you this easy homemade whipped body butter, packaged in a cute little mason jar that is tucked inside a handmade box.

To start, I first whipped up (pun intended!) a batch of body butter. 

I came across a few homemade body butter recipes and wanted to give it a try, but didn't want to go through the whole double boiler/heating process that they all required. I gathered a few basic ingredients and went to work. Here's my recipe...no melting required!

1-2-3-4 Whipped Body Butter Recipe

1 tbsp. almond oil

2 tbsp. coconut oil

3 tbsp. shea butter

4 drops essential oils

Step One: Blend ingredients together with immersion blender until well combined. (Mixture will be watery.)

Step Two: Put in freezer for 30 minutes.

Step Three: Scrape down sides and blend with immersion blender until mixture is a whipped consistency.

Step Four: Place in fridge for 15 minutes to set.

The recipe can easily be doubled, tripled, quadrupled...you get it. Just keep it in a 1-2-3-4 ratio.
Also, you can choose whatever essential oils you prefer for your scent. I like lavender and/or grapefruit...and peppermint would be a great choice for the holidays!

Once the body butter was set, I transferred it into a small mason jar. (You know how I love mason jars!)

I wanted to make a cute coordinating package for gift giving, so I also created a decorative box.

Both my box and mason jar are finished off with some of The Twinery's Solid Caribbean and Gold Shimmer twines.

An easy homemade gift, perfect for giving during the winter when our skin needs that extra moisture.

What is your favorite homemade gift to give for the holidays?

Please share in the comments.

Supplies: 
Twine: The Twinery (Solid Caribbean, Gold Shimmer); 
Patterned Paper: Heidi Swapp (Hello Today - 12x12);
Tools: Fiskars (Trimmer, Scissors, Ornament Squeeze Punch); We R Memory Keepers (1-2-3 Punch Board);

JOY to the {whole wide} world (& FREE mason jar topper printable!)

Today's project is a recipe, craft, and gift...all wrapped up in one. I wanted to create something to give to our church family and neighbors for Christmas gifts, but also knew the time was ticking to be able to get everything made and passed out before people start their holiday traveling. I decided on making a salted caramel sauce in a decorated canning jar.

I started with the basic recipe for salted caramel sauce that I heard about from my crafty friend, Joscelyne, found here. I did make a few slight adjustments in the ingredients: I used 1 tbsp. molasses as a substitute for the 1 tbsp. Karo syrup and I used ½ tsp. vanilla extract in place of the ½ tsp. vanilla bean paste.

So, the ingredients I used were:

1 ½ c. pure cane sugar

⅓ c. water

1 tbsp. molasses

1 ¼ c. heavy whipping cream

½ tsp. vanilla extract
½ tsp. sea salt

The sauce-making process was very easy and probably took less than 30 minutes from start to finish.

I made a quadruple batch (to have plenty to give away as gifts)...it was a total of about 3 ½ quarts of salted caramel sauce - yum! I filled twenty 4 oz. jelly jars (for gifts) and two 16 oz. pint jars (to keep at home), but if you are wanting to divide it evenly you can make a quadruple batch to fill: 7 pint jars -or- 14 half-pint jars -or- 28 4 oz. jelly jars.

Once I had cooled the sauce, it was time to decorate the mason jars. I created these "JOY to the {whole wide} world" jar toppers (which I am sharing with you) and wrapped the lids with some of The Twinery's twines. (I designed the printable toppers to coordinate with The Twinery's Caribbean, Solid Caribbean, Honeydew, Solid Honeydew, and Ocean twines.)

Get the FREE canning jar topper printables here:

Regular Mouth Printable

Wide Mouth Printable

{Note: Make sure you do not choose the printing option "fit to page" - the sizing will be off.}

Printables are for personal use only.

There are two printable choices which are sized to fit regular mouth canning jars and wide mouth canning jars, respectively. Simply print, cut around each design, and insert into the metal rim. Then, add the metal lid beneath the topper, screw onto your jar, tie with twine...and you are done!

For twenty handmade gifts - these came together rather quickly. 

Quick, homemade, and delicious...it's a win/win/win!

Thank you for stopping by today!

Supplies: 
Printable: Tifany DeGough / InkBlotsbyTRD.blogspot.com (Joy to the {whole wide} world);
Cardstock: Discount Cardstock (Brilliant White 110#);
Twine: The Twinery (Caribbean, Solid Caribbean, Honeydew, Solid Honeydew, Ocean);
Tools: Fiskars (Scissors);
Other: Ball (Mason Jars);

Recipe :: Garlic Rosemary Buttered Skillet Rolls

I came across The Pioneer Woman's Buttered Rosemary Rolls and was excited to give them a shot...but I'm not one to have frozen rolls on hand (or fresh rosemary), so I made adjustments for what I had - and came up with these:

Ingredients for the dough:
1 1/2 c. milk
1/2 c. oil
4 c. flour (I used a mixture - 3 c. unbleached All Purpose and 1 c. White Whole Wheat)
1/4 c. sugar
1/4 c. ground flaxseed
1 1/2 tsp. salt
1/4 tsp. baking powder
1 tbsp. yeast
1/2 tsp. garlic powder
1 tbsp. dried rosemary leaves, crushed

For brushing on top:
1 stick butter, melted
Sea salt

(I make my bread/roll dough in my bread machine. I rarely ever bake the actual bread in it - I just love forming it and baking it in the oven...it feels more homemade or something.)

Directions:
Place all ingredients in a bread machine according to manufacturer instructions. (Mine is: liquids first, flour, then remaining ingredients.) Run the dough cycle.
Tip: If you want to make this without a bread machine, just use the traditional method to replace it - mix all ingredients together and knead, then let rise for an hour.

When the dough cycle is finished, take the dough out and form it into balls. (I think mine are probably about 2" in diameter.) I use a method for shaping the rolls that my mother-in-law taught me - you basically make a circle with your thumb and first finger, then push the dough through it and squeeze your fingers together to pinch it off.

I used a Lodge 12" Skillet for my rolls.
Side note: I use my skillets for all kinds of cooking - stove top and oven. I love using them!
I placed 14 rolls in the generously oiled large skillet and set those aside (covered with a towel) to rise for 30 minutes.

After they had time to rise, I brushed some melted butter over the top of the rolls and sprinkled them with a little bit of sea salt. (I used the small granules - like regular table salt - because I am not one that enjoys a big crunch of salt.) I then baked them in a 350 degree (preheated) oven for 25-30 minutes.

When I got them out of the oven, I brushed them with the remaining butter and they were ready to be served.
And they were SO tasty!

Please - give them a try and let me know what you think!

Recipe :: Homemade Refried Beans in a Crock Pot

Note: I have a 6 quart (oval) Crock Pot. I am not sure how to make them in another size slow cooker...so if you have something smaller (or bigger) you may need to do some adjusting.

3 packages (16 oz. each) dried beans {I like to mix it up with a variety of black and pinto beans - you can use any combination you want as long as it comes out to the same total amount}
1-2 sticks butter, unsalted
4 tbsp (1/4 cup) ground cumin/cumin powder
1 tsp garlic powder
1 tsp salt (or more - to taste)
4 tbsp (1/4 cup) shredded or grated parmesan cheese - Optional
2 tbsp lime juice

Add rinsed, dried beans to Crock Pot. (No need to pre-soak.)
Add water to approximately 1" below the Crock Pot line (Crock Pot line = where the lid rests).
Cook on high for 5-6 hours, until they are as tender as canned beans.

{If you want a canned bean substitute, just bag and freeze the beans at this point. You can freeze them in their liquid or just as drained beans. Thaw in the fridge before use.}

Add 2 sticks of butter. (You can use only 1 stick if you like...but the more butter, the better, in my opinion!)
Add spices (cumin, salt, parmesan cheese, and lime juice) and stir to combine.
Mash (or not)...and serve.

Enjoy!

{You can easily freeze any refried beans that you'd like to save for later.}

Recipe :: Stroga-not (Dairy-Free Stroganoff)

I had some of the ingredients on hand for stroganoff (and they needed using before they went bad), but wanted to make a dairy-free version. (And from my limited knowledge of glutens, I believe this can also be gluten-free if you just substitute a gluten-free flour for the one I used.) Of course it is not as creamy as regular stroganoff that uses sour cream and milk, but I really liked how it turned out.
Here is the recipe:

Stroga-not

Grapeseed oil
1 pound ground turkey (I like the kosher kind from Trader Joe's)
1 teaspoon dried minced garlic
2 teaspoons dried minced onion
1-2 cups chopped mushrooms (I chop the mushrooms because my kids don't care for them and this keeps them at a similar size as the cooked ground turkey)
3 cups rice milk, almond milk, or a combination of the two (I used a combination)
8 tablespoons whole wheat flour (toasted*, if desired)
3 tablespoons Worcestershire sauce
1 pound Brown Rice Pasta Fusilli (from Trader Joe's), cooked and drained

1. Place dried minced garlic and dried minced onion in a small amount of water until it plumps up. (You can substitute with 1-2 cloves minced garlic and about 1/2 of an onion, chopped.)
2. Heat a skilllet and brown the ground turkey with the garlic, and onion. I cook in a cast iron skillet and use a very lean turkey, so I added some Grapeseed oil to my skillet to keep it from sticking.
3. When the turkey is almost browned, add the chopped mushrooms.
4. When the turkey is fully cooked, add the rice/almond milk to the pan, stirring occasionally.
5. When the "milk" is warmed, whisk in the flour. Stir often until sauce is thickened.
6. Add Worcestershire sauce and stir.
7. Add cooked pasta and stir to combine. Serve warm.

*To toast the flour, place it in a dry skillet and heat until it is slightly darker than normal. This just intensifies the flavor a bit.

Recipe :: Lentil-loaf (Vegetarian Meatloaf)

This is a wonderful meatless "meat"loaf recipe (I call it lentil-loaf).

Lentil-loaf: 

{Started with this recipe and adjusted.}

Makes 2-4 servings

Total time: approximately 1½ hours

Ingredients:
2 cups water
1 cup lentils
1 small onion, finely diced (or to taste)
1 cup oats (quick-cooking)
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1/2 cup BBQ sauce (I also think substituting with 1/2 cup applesauce would be tasty, but I haven't tried it yet)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley

Directions:
1. Boil water in a saucepan.
2. Add lentils and simmer covered  approximately 30 minutes (or until lentils are soft and most of the water has evaporated).
3. Drain and add to mixing bowl. Partially mash lentils and allow to cool slightly.
4. Mix in remaining ingredients.
5. Spoon into loaf pan that has been well-greased and smooth top with the back of a spoon.
11. Bake at 350 degrees for 30-45 minutes (or until loaf is cooked through). Add topping during the last 10-15 minutes of baking. (Recipe for topping below.)
12. Remove from oven and allow to cool in the pan for about 10 minutes, then run a knife around the edges of the pan to release.

Topping: (if desired, but it is great without it)
4 tablespoons apple cider vinegar (or try balsamic vinegar)
2-4 tablespoons brown sugar (to taste)
1/2 cup ketchup

Alternate topping: Mix some brown sugar, ketchup, and Worcestershire sauce to taste.

Alternate ideas:
Try adding other things to the main mixture, such as: chopped celery, grated carrots, mushrooms, bread crumbs, rice, etc.
Use the main mixture to do stuffed cabbage or "meat"balls.
Make it vegan by using vegan cheese and substituting 2 tbsp ground flax (flaxmeal) and 3 tbsp water for the egg.

Enjoy!

Meal Idea :: Veggie Loaded Baked Sweet Potatoes

Okay...correction. This one isn't exactly a recipe, but it is YUMMY.

Ingredients:
Sweet potatoes
Zucchini, cut into chunks
Yellow Squash (optional), cut into chunks
Carrots, cut into chunks
Red Onion, cut into chunks
Minced Garlic (or Garlic Powder)
Butter or Oil
Shredded Cheese

Directions:

• Bake sweet potatoes. (I rinse my potatoes and place them directly on the center oven rack and bake at 450° for approximately 45 minutes, or until tender. I do not prick them with a fork before I put them in the oven. I do put a foil wrapped oven rack beneath the potatoes to catch all the juicy drippings - it just helps make cleanup easier.)
• Saute garlic (if using minced) in a bit of oil or butter until it gets a bit tender.
• Add carrots and onion.Saute until carrots are softening and onion is almost cooked. Add zucchini and squash and saute.
• Serve sauteed veggies over baked sweet potatoes and top with shredded cheese.
• And then, if you are like me...go ahead and add even more cheese.

Enjoy!

Recipe :: Kale Salad with Honey Mustard Dressing

Well, if you read about my new blog adventure, you saw that I will be sharing more than just crafts - I'll be sharing recipes, book reviews, and more.
Today I am sharing a recipe for a yummy kale salad.
I know many people have never tried kale, and for those who have may have only had it as chips or in a soup (or juiced). I love kale because of it's hearty leaves...you can keep this salad with the dressing on it in the fridge and it won't get all soggy and wilted. (I'm not sure exactly how long...it doesn't last more than 24 hours in my fridge because I take it out and eat it.)

We eat this as a dinner entree...it is surprisingly filling. It would be great with some fresh baked bread, too.
I hope you'll give it a try!

Kale Salad:
10 oz. Kale (large stems removed), chopped into small (bite-size) pieces
8 oz. Organic Dried Cranberries, chopped
1/2 c. - 1 c. toasted pine nuts
1/2 small red onion, chopped very small or minced
2 small Granny Smith apples, chopped small
3 oz. Honey Mustard Dressing (recipe below)
Pepper to taste

Honey Mustard Dressing: {Makes approx. 10 oz.}
Combine:
1/2 c. Grapeseed Oil (or other oil)
1/4 c. Lemon Juice
1/3 c. Honey
1 tbsp. Mustard

Toss all ingredients together, add dressing, and enjoy.

In the salad in the image above I also threw in some chopped raw spinach, diced strawberries, a tiny bit of left over cilantro (chopped), some raw almond slices...and I don't know what else.
It was still yummy. :o)