Friday, April 29, 2016

Crock Pot Swedish Meatballs

Crock Pot Swedish Meatballs: Savory Sweet and Satisfying

These meatballs got rave reviews from my family. They absolutely loved them and said I could make them anytime I wanted. I loved them not only for the taste but for how easy they are to prepare and make.

Crock Pot Swedish Meatballs: Savory Sweet and Satisfying

Crock Pot Swedish Meatballs
Ingredients:
10.75 ounce can low sodium cream of mushroom soup
14 ounces low sodium beef broth
1 packet dry onion soup mix
2 tablespoon A-1 steak sauce
2 pounds frozen meatballs
8 ounces light sour cream
16 ounces egg noodles

Directions:
In a crock pot, add in the cream of mushroom soup, beef broth, onion soup mix and steak sauce. Mix well. Add in the frozen meatballs and stir to combine. Cover and cook on low for 6-8 hours or high for 3-5 hours.

Stir in the sour cream and continue to cook while preparing the noodles.

Prepare the meatballs according to the package directions and drain. Stir the noodles into the crock pot with the meatballs.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 396

Total Fat

27.3g

Saturated Fat

10.6g

Polyunsaturated Fat

0.7g

Monounsaturated Fat

1.3g

Trans Fat

0g

Cholesterol

71.1g

Sodium

1029.4g

Potassium

106.4g

Total Carbohydrates

20.4g

Dietary Fiber

3.2g

Sugars

2.2g

Protein

18g

Vitamin A 1.7% Vitamin C 0.6%

Calcium 8.9% Iron 13.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from The Country Cook.
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Thursday, April 28, 2016

Cheesy Broccoli Cauliflower Bake

Cheesy Broccoli Cauliflower Bake: Savory Sweet and Satisfying

Growing up I was not a big vegetable eater. One of the only ways my mom could get me to eat my vegetables was to leave them raw and let me dip them in ranch dressing. Then some frozen vegetable company came out with frozen vegetables in a cheese sauce, which I kind of liked and would eat without fuss.

Now I have decided that making my own vegetables in cheese sauce is so much better than any frozen kind. It not only tastes better, but is probably better for you, since you know exactly what is going into the cheese sauce.

Cheesy Broccoli Cauliflower Bake
Ingredients:
1 cup panko bread crumbs
1/4 cup shredded sharp cheddar cheese
1/2 teaspoon dried parsley
3 tablespoons (1/4 cup) olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup all purpose flour
2 2/3 cups milk
1 1/2 teaspoons garlic powder
1/4 cup reduced fat cream cheese, room temperature
2 heads broccoli, roughly chopped
1 head cauliflower, roughly chopped

Directions:
Preheat the oven to 350º F. Spray a 9x13 baking dish with cooking spray.

In a medium bowl combine the panko, cheddar cheese and parsley. Drizzle the olive oil over top and stir to evenly coat.

In a large pot, over medium heat, melt the butter. Add in the garlic and cook until fragrant, about 30 seconds to 1 minute. Whisk in the flour and continue to whisk until the mixture starts to bubble. Slowly pour in the milk, whisking constantly. Bring the mixture to a low boil and add in the garlic powder, while still whisking. Reduce the heat to low and let thicken while whisking or stirring constantly, about 5-7 minutes. Add in the cream cheese and stir until melted and remove from the heat.

Add the broccoli and cauliflower to the white cheese sauce and stir to completely coat. Pour the mixture into the prepare baking dish. Sprinkle the panko topping over top of the vegetables.

Bake for 40 minutes or until the vegetables are cooked and the panko is starting to turn golden brown.

Enjoy!!!


Nutrition Facts

Servings 12

Amount Per Serving

Calories 175

Total Fat

8g

Saturated Fat

2.3g

Polyunsaturated Fat

0.4g

Monounsaturated Fat

3g

Trans Fat

0g

Cholesterol

9.4g

Sodium

138.2g

Potassium

93.9g

Total Carbohydrates

19.2g

Dietary Fiber

3.7g

Sugars

7g

Protein

9g

Vitamin A 15.2% Vitamin C 192.4%

Calcium 13.9% Iron 6.9%

*Nutritional information will vary depending on the brands you use.


*Adapted from Apple of My Eye.
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Wednesday, April 27, 2016

Raspberry Brownie Cheesecake

Raspberry Brownie Cheesecake: Savory Sweet and Satisfying

When I first came across this recipe I knew I wanted to make it sooner than later, but most of the ingredients were in grams or milliliters. Initially I did not think it would be a problem, all I needed to do was convert the measurements. But after trying to convert the measurements, I realized it would not be so easy. It turns out it is not as simple as it would seem. For example the recipes called for 200 grams of brown sugar, if you convert it to cups it would equal 0.8453505639719999 cups or in ounces 7.05479 or in pounds 0.440925. Even if I rounded up or down it is not so easy and simple. So I decided to try my best, use my baking knowledge and create a recipe based off of the original. 


This recipe turned out so very delicious. It was not a super heavy cheesecake thanks to the heavy whipping cream being folded in. Plus the cheesecake filling is not bake, just refrigerated overnight. And then there is that delicious brownie crust, it goes so well with the raspberry cheesecake.

Raspberry Brownie Cheesecake
Ingredients:

Brownie Crust
1/2 cup unsalted butter
1/4 cup dark cocoa powder
3/4 cup all purpose flour
1/2 teaspoon baking powder
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract

Raspberry Cheesecake Filling
14 ounces frozen raspberries
1 cup granulated sugar
1/4 cup cold water
16 ounces mascarpone cheese, room temperature
2 cups heavy cream
1 tablespoon unflavored gelatin

Directions:

Brownie Crust
Preheat oven to 350º F. Grease and flour a 9 inch springform pan.

In a small saucepan melt the butter over low heat. Stir in the cocoa powder and set aside.

In a small bowl sift together the flour and baking soda, set aside.

In a medium bowl whisk the eggs until light in color. Add in the sugar and vanilla whisking to combine. Pour in 1/4 of the cocoa butter mixture, while stirring constantly. Stir until everything is complete mixed. Pour in the remaining cocoa butter mixture and stir until completely combined.

Slowly add the flour mixture to the cocoa, butter and egg mixture, while stirring. Stir just until everything is combined and no visible flour remains. Pour into the prepared pan and bake for 25 minutes or until an inserted toothpick comes out clean. Let the brownie crust cool completely. Do not unhinge or run a knife around the edge to loosen.

Raspberry Cheesecake Filling
Place the frozen raspberries and sugar into a medium saucepan. Cook over medium heat for 10 minutes, stirring occasionally. If the mixture starts to boil turn the heat down to a simmer. Remove from the heat and let cool completely.

In a small saucepan add the gelatin. Pour the cold water over top and let sit for 10 minutes.

In a large bowl add the mascarpone cheese and the cooled raspberries. With an electric mixer mix on medium speed until combined.

Place the saucepan with the gelatin mixture on the stove over low heat. Stir occasionally until the mixture is melted, then remove from the heat. Add a few teaspoons of the raspberry mascarpone cheese mixture and mix well. Pour this mixture into the large bowl of raspberry macarpone mixture and mix on low speed until combined.

In another large bowl whip the heavy whipping cream until stiff peaks form. Gently fold 1/4 of the whipped cream into the raspberry mascarpone mixture, until completely mixed. Continue to gently fold in 1/4 of the whipped cream until it has all been folded in and incorporated. Pour the mixture over the cooled brownie crust and smooth into an even layer. Refrigerate over night.

Enjoy!!!
*Adapted from Tina's Cookings
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Tuesday, April 26, 2016

Caramel Brulee Coffee

Caramel Brulee Coffee: Savory Sweet and Satisfying

I am always keeping my eyes open for new recipes involving coffee. I love my daily coffee and am open to trying new recipes to flavor my coffee on the weekends.

This coffee has a sweet caramel flavor to it with a hint of brown sugar. It was so good that I drank both servings. Plus it was easy and I had all the ingredients in my house. The whipped cream and caramel drizzle are optional and it will still taste good without.

Caramel Brulee Coffee
Ingredients:
1 cup milk
1/4 cup caramel sauce
1 teaspoon brown sugar
2 cups strong brewed coffee

Toppings (optional):
whipped cream
caramel sauce

Directions:
In a small saucepan, whisk together the milk, caramel sauce and brown sugar. Heat over medium heat for 4-5 minutes our until the mixture is foamy and steaming, whisking often.

Evenly pour the coffee into two large mugs. Evenly pour the hot milk mixture into the two mugs. Top each with whipped cream and a drizzle of caramel sauce if desired.

Enjoy!!!


Nutrition Facts

Servings 2

Amount Per Serving

Calories 154

Total Fat

0.1g

Saturated Fat

0g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

2.5g

Sodium

184.6g

Potassium

346.8g

Total Carbohydrates

38.9g

Dietary Fiber

0g

Sugars

32.6g

Protein

4.8g

Vitamin A 5% Vitamin C 2%

Calcium 19.6% Iron 0.1%

*Nutritional information will vary depending on the brands you use.


*Adapted from Foxes Love Lemons.
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Monday, April 25, 2016

Chocolate Waffles with Mixed Berry Sauce

Chocolate Waffles with Mixed Berry Sauce: Savory Sweet and Satisfying

These waffles are perfect for a special occasion or a special treat. The chocolatey waffles are accent by a delicious mixed berry sauce and off course topped with a bit of whipped cream for an extra special touch.

When I went to make the waffles I almost used my dark chocolate cocoa powder, since I prefer dark chocolate over semi-sweet or milk chocolate. But then at the last second I decided to follow the recipe as written and use regular cocoa powder. I am glad I did, because these waffles were very chocolatey and I think the dark chocolate cocoa powder would have made them too chocolatey for my taste.

Chocolate Waffles with Mixed Berry Sauce
Ingredients:

Mixed Berry Sauce
3 cups frozen mixed berries
1 cup granulated sugar
3/4 cup water
3 tablespoons cornstarch

Chocolate Waffles
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 teaspoon baking powder
3 tablespoon granulated sugar
1 1/2 cups milk
2 eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted


Directions:

Mixed Berry Sauce
In a medium saucepan, combine the berries, sugar and water. Bring to a boil over medium heat and then turn down the heat to a simmer and simmer for 5 minutes. 

Sprinkle in the cornstarch and stir to combine. Continue to simmer the berry sauce, while stirring constantly, until the sauce thickens. Set aside while you make the waffles.

Chocolate Waffles
In a medium bowl whisk together the flour, cocoa powder, baking soda and sugar.

In a large bowl whisk together the milk, eggs and vanilla extract.

Add the flour mixture to the milk and egg mixture and whisk together just until combined. Stir in the melted butter.

Cook the batter according to your waffle iron instructions. 

Top the waffles with berry sauce and whipped cream if desired. 

Enjoy!!!

Notes:
This batter will work with a regular waffle maker or Belgian waffle maker.


Nutrition Facts

Servings 3

Amount Per Serving

Calories 713

Total Fat

16.3g

Saturated Fat

8.6g

Polyunsaturated Fat

0.9g

Monounsaturated Fat

4.5g

Trans Fat

0g

Cholesterol

155.8g

Sodium

114.6g

Potassium

599.7g

Total Carbohydrates

128.7g

Dietary Fiber

10.8g

Sugars

66.6g

Protein

15.9g

Vitamin A 19% Vitamin C 22%

Calcium 36.7% Iron 13.5%

*Nutritional information will vary depending on the brands you use.


*Adapted from Real Mom Kitchen.
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Friday, April 22, 2016

Creamy Broccoli Bacon Bake

Creamy Broccoli Bacon Bake: Savory Sweet and Satsifying

Broccoli and carrots are cooked until tender crisp and then mixed with cream cheese, green onions and topped with sharp cheddar cheese and bacon. A creamy and delicious way to eat your vegetables.

Creamy Broccoli Bacon Bake: Savory Sweet and Satsifying

Creamy Broccoli Bacon Bake
Ingredients:
6 cups frozen broccoli florets
2 carrots, sliced
8 ounces reduced fat cream cheese, room temperature
2 tablespoon milk
1 teaspoon garlic powder
2 green onions, sliced
3/4 cup shredded sharp cheddar cheese
4 slices turkey bacon, cooked and crumbled

Directions:
Preheat oven to 425º F. Spray a 2 quart casserole dish lightly with cooking spray.

Bring a pot of water to a boil and add the broccoli and carrots. Cook for 2-3 minutes or until vegetables are cooked to crisp-tender. Drain, reserving 1/4 cup cooking water. Return the vegetables to the pot.

In a medium bowl combine the cream cheese, milk and garlic powder until mixed. Add the cheese mixture and the onions to the vegetables and mix until everything is evenly coated. Add some of the cooking water to reach desired consistency

Transfer mixture to the prepared casserole dish and top with shredded cheese and bacon. Cover the dish and bake for 25 minutes or until heated through. Uncover for the last 5 minutes of cooking time.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 159

Total Fat

10.7g

Saturated Fat

4g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

27.6g

Sodium

306.2g

Potassium

260.6g

Total Carbohydrates

7.2g

Dietary Fiber

2g

Sugars

4.6g

Protein

7.5g

Vitamin A 61.5% Vitamin C 41.8%

Calcium 6.8% Iron 0.4%

*Nutritional information will vary depending on the brands you use.


*Adapted from kraftrecipes.com.
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Thursday, April 21, 2016

Chicken Pillows

Chicken Pillows: Savory Sweet and Satisfying

I tend not to use canned dough products, like crescent rolls, biscuits and pizza dough. When looking at the ingredient list it reads like a foreign language. I have no idea what half of the ingredients are. I have a pin for making canned crescent rolls at home, but have not yet had the chance to make them.

Chicken Pillows: Savory Sweet and Satisfying

This recipe for Chicken Pillows had been on my Pinterest board for a while and I really wanted to make it. It looked and sounded so good and I had a feeling both my daughters would love them. So I used canned crescent rolls just so I could try them. They were worth using canned dough to make. Every part of these Chicken Pillows were delicious, from the sauce on top to the filling inside the crescent roll. I will definitely be making these again and next time will try homemade canned crescent rolls with this recipe.

Chicken Pillows
Ingredients:
3 boneless skinless chicken breasts
1/3 cup water
8 ounces reduced fat cream cheese
1/4 cup unsalted butter
1 package crescent rolls
1 egg
1/2 sleeve club crackers, finely crushed
10 ounce can cream of chicken soup
1/2 soup can of milk
3 tablespoons light sour cream
1/3 cup shredded cheddar cheese

Directions:
Place the chicken and water in a crock pot and cook on low for 4-5 hours or until the chicken is completely cooked. Once chicken is done remove from the crock pot and shredded.

Preheat oven to 400º F. Spray a baking sheet lightly with cooking spray, or line with a slipmat or parchment paper.

In a large bowl cream together the cream cheese and butter until smooth. Stir in the shredded chicken.

Unroll the crescent rolls and separate. Stretch out each crescent roll and lay flat on the prepared baking sheet.

In a small bowl beat the egg.

Pour the crackers into another small bowl.

Divided the cream cheese and chicken mixture between the crescent rolls. Fold the crescent rolls up and pinch the seam together to seal well.

Dip the top, flat side (not the pinched and sealed side) into the egg mixture and then immediately into the cracker crumbs.

Place the pillows with the cracker side facing up on the baking sheet and bake for 18-20 minutes.

While the pillows are baking, pour the soup and milk into a small saucepan and stir to combine. Cook over medium heat, stirring constantly, until hot. Add in the sour cream and cream cheese and stir until well combined. Pour the sauce over the pillows when they are done cooking.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 379

Total Fat

22g

Saturated Fat

9.3g

Polyunsaturated Fat

0.9g

Monounsaturated Fat

1.9g

Trans Fat

0g

Cholesterol

101.2g

Sodium

597.3g

Potassium

210.3g

Total Carbohydrates

19.2g

Dietary Fiber

0.1g

Sugars

6.7g

Protein

27.9g

Vitamin A 16.4% Vitamin C 1.8%

Calcium 8.8% Iron 5.5%

*Nutritional information will vary depending on the brands you use.


*Adapted from High Heels and Grills.
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