Chicken Fajitas

Last night we had a little Mother's Day celebration and a belated Cinco de Mayo celebration with our neighbors.  Chicken Fajitas and Margaritas it was for us!  I got the marinade for the chicken out of my Weight Watchers cookbook.  It called for the chicken to be cooked in a skillet but we grilled ours.  I love grilled veggies!

I didn't get a pic of our fajitas but I did get a great pic of my dear friend, Chris, and I enjoying our margaritas (recipe below)!  Thanks to my friend Amy for her mom's wonderful margarita recipe!

Chicken Fajitas

2 TBSP fresh lime juice

1 TBSP reduced sodium soy sauce

1 tsp chili powder

Pinch crushed red pepper

10 oz skinless boneless cihcken breasts, cut into thin strips

4 tsps vegetable oil

1 green bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 onion, halved lengthwise and thinly sliced

4 (6 in) fat free flour tortillas

1/2 cup salsa, for garnish

1/4 cup fat free sour cream, for garnish

fresh cilantro, for garnish

1. To prepare the marinade, in a zip-loc bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken.  Seal the bag, squeezing out the air; turn to coat chicken.  Refrigerate, turning bag occasionally, at least 2 hours or overnight.  Drain and discard marinade.
2. In a large nonstick skillet over medium heat, heat 2 tsps of the oil.  Saute the bell peppers and onion until softened, 8-10 minutes.  Transfer to a plate and keep warm.
3. In the skillet, heat remaining 2 tsps oil.  Saute the chicken until cooked through, 3-5 minutes.
4. To assemble fajitas, soften tortillas according to package directions.  Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream and cilantro.

Margaritas

The recipe is for a frozen margarita but Chris and I just put it over ice instead.  It is delicious any way you like it!  I'll give it to you like Amy gave it to my friends and I.

12 oz Minute Maid Limeade Frozen Concentrate

Empty into the blender and then use the container for the rest of the measurements.

Fill 1/2 container with tequila and pour in.

Fill 1/4 container with Triple Sec and pour in.

Squeeze in whole lime.  Add ice then blend!!!  (or pour margarita over ice.)

Yummy Apps and Punch

Friday night me and 2 other friends hosted a baby shower where we served nothing but appetizers.  Here are my dips I made and as soon as I get the recipes of my friend's apps I'll post those too.  We had such yummy food here!!!

Crab Dip
1 lb lump crabmeat
1/2 cup butter
1 (8 oz) cream cheese
2 tsp minced onion
2 tsp minced garlic
10 drops Tabasco

Melt cream cheese and butter in microwave. (It will be seperated.)  Fold in crabmeat.  Add onion, garlic, and Tabasco sauce.  Serve hot.  Good in slow cooker.

Seven Layer Tex-Mex Dip
1 can refried beans
1/2 cup salsa
1 cup sour cream
1 cup (4 oz) Monterey Jack cheese
2 medium tomatoes, chopped
1 avocado, seeded, peeled and diced
1/4 cup sliced green onions
2 TBSP chopped ripe olives

In a medium bowl, stir together the refried beans and salsa.  Spread the bean mixture on a 9 inche platter or pie plate.  Spread the sour cream on top of the bean layer.  Then layer the cheese, tomatoes, avocados, green onions, and olives on top.  If desired, cover and refrigerate for up to 4 hours.  Serve with tortilla chips.

Baked Cheese ****SO YUMMY!!!****

2 (8 oz) cream cheese
1 small sour cream
1 cup smoked ham, chopped
2 cups sharp cheddar cheese
1 can chopped green chilies

Mix all ingredients and bake at 350 until hot and bubbly.  Serve with Ritz chips. 
I can't remember exactly how long I stuck it in the oven.  At least 20-30 minutes I'm sure.  I just watched the top and as soon as it was bubbly I took it out.  This is amazing and so addicting!!!

Vodka Fruit Punch
12 oz can frozen lemonade concentrate
12 oz can frozen orange juice concentrate
1 large can unfrozen pineapple juice
6 cups water
1 cup sugar
1/5 vodka
2 liter ginger ale

You can make this punch 1 of 2 ways.  I make it like #2 b/c its really slushy.

1) Mix lemonade, OJ, pineapple juice, water, and sugar and freeze well.  Defrost about 5 hours before use.  Put into a punch bowl and break it up with a fork.  Add vodka and gingerale.

2) Mix lemonade, OJ, pineapple juice, water, and sugar and place in large bowl in the freezer. (approx 24 hours before serving.)  Stir occasionally so it doesn't freeze in a block. (that's how it stays slushy.)  Before serving, place in punch bowl and add vodka and gingerale.

Pineapple Margarita

What a delicious, refreshing drink!!!  My mom and I are thoroughly enjoying these margaritas pretending we are on a deserted island and not in the dead of winter.  BTW...I escaped Wrentham, MA thinking I was coming down to Texas to enjoy some warm, fresh air but all I got is a record breaking snowfall all over the DFW area.  I was not a happy camper!  Another margarita for me please....:-)

2 cups lime juice, about 20 limes (we just did the lime in a bottle)
2 cups tequila
2 cups Triple Sec
2 1/2 cups pineapple juice

Combine it all together and enjoy with your favorite person.  I am!!!!

Brunch Menu

The brunch was a success and the food was devine.  I had a lot of favorites and a lot of new recipes I tried and it all came out great.  I just love breakfast foods!  I can't wait to cook Christmas morning.  In my family we did the traditional turkey, ham, dressing, etc lunch but in my husband's family my mother-in-law cooked breakfast.  So I'm going to continue that tradition on in this Robinson household. :-)

I hope you enjoy these recipes.  Some came from friends, a couple came from my idol :-) Paula Deen, and some came from the Southern Living Cookbook.  So delish!!!!

These next recipes came from my Paula Deen cookbook.  My Southern girl!  I made her sausage balls, french toast casserole, and Bloody Marys.  You HAVE to try the french toast casserole.  I made one, not hers, before and it didn't taste all that great so I was a little iffy about making this one.  A friend reassured me that it is delicious so I made it.  Oh boy oh boy oh boy....DELISH!!!

Praline French Toast Casserole
8 eggs
1 1/2 cups half-n-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick

topping:
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans

1. Generously butter a 13x9 inch casserole dish. (make sure you really butter your dish.  I didn't do it enough and it stuck a little.)
2. Mix the eggs, half-n-half, maple syrup, and sugar in a bowl.  Place the bread slices in the prepared casserole dish and cover with the egg mixture.  Cover with plastic wrap and let soak overnight in the refrigerator.
3. Preheat the oven to 350.  Remove the casserole from the fridge.
4. Make the topping: Melt the butter in a saucepan.  Add the sugar and maple syrup and cook for 1 to 2 minutes.  Stir in the pecans.  Pour the mixture over the bread and bake for 45-55 minutes.  Allow to sit for 10 minutes before serving. (you may want to put a pan under the casserole dish to catch anything that drips over.  My oven is a mess now b/c I didn't!
5. Serves 8

Sausage Balls

I love sausage balls!!!  These are a staple at my Mother-in-Law's for Christmas morning.  A tip that was in another cookbook was to let the sausage and cheese sit out for about 20-30 minutes to make the mixing easier.  I forgot this time around and it's definitly more difficult if you don't.

One 1-pound package of ground sausage
3 cups Bisquick
4 cups grated sharp Cheddar Cheese
1/8 tsp pepper, or more if desired.

1. Preheat oven to 375.  Spray a 15x10x1 baking sheet with vegetable oil cooking spray.
2. Combine all the ingredients in a large glass bowl; mix well with your fingers.  The mixture will be very crumbly.  Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Then place the balls on the prepared baking sheet.
3. Bake for 18 to 20 minutes, until golden brown.  To prevent sticking, move the sausage balls with a spatula halfway through cooking.  Cool, then remove from the cookie sheet.
4. Makes 5 dozen.

Bloody Mary's
One 46 oz can V8 
1 tsp pepper
1 tsp salt
1 TBSP Worcestershire sauce
Juice of 1 lemon
1 cup vodka
1 TBSP celery seed
4 shakes Tabasco
Celery sticks, for garnish

Pour the juice into a large pitcher.  Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce.  Stir well.  

Sausage Casserole
 This recipe came from my Mother-in-Law.  Its another staple at Christmas time in their house.  I highly recommend it!!!!  You can leave the bell pepper and onion out but it is sooooo good with it in!!!!

2 cans cresent rolls
1 lb sausage
8 oz cream cheese at room temp
1/2 onion
1/2 bellpepper

1. Preheat oven to 350. 
2. In a 9x13 pan, put 1 can of crescent rolls pressed in the bottom.  You will have to work it kind of thin but it does fit.
3. Saute the onions and bellpeppers and set aside.
4. Brown your sausage then drain the grease.  Add the onion and bellpeppers and cream cheese.  Once cream cheese is melted, put sausage mixture on top the cresent rolls.
5. Put the other can of crescent rolls on top the sausage mixture.
6. Bake for approx 30 minutes.

Can't wait to make this for Christmas!!! 

You know me by now and know I love to bake.  So I had to make a couple of sweet things.  One is an Apple Spiced cake from the Southern Living cookbook and another is called "White Trash".  Both very yummy and addictive.

Chunky Apple Cake with Cream Cheese Frosting
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting (recipe below)
Chopped walnuts, toasted (optional)

1. Stir together first 4 ingredients in a large bowl until blended.  Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apple slices and 1 cup walnuts.  Spread into greased 13x9 inch pan. (will be thick!)
2. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan on wire rack.  Spread with Cream Cheese Frosting; sprinkle with toasted walnuts, if desired.  Store in refrigerator.
3. Yield: 12-15 servings.

Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
3 TBSP butter or margarine, softened
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract

Beat cream cheese and 3 tbsp butter at medium speed with an electric mixer until creamy.  Gradually add 1 1/2 cups powdered sugar and 1/8 tsp salt, beating until blended.  Stir in vanilla.  Yield: 1 2/3 cups.

White Trash
1 cup Cheerios
1 cup pretzels
1 cup Chex cereal
3/4 bag M&Ms
1 cup mixed nuts
Almond bark

Mix all ingredients in a big bowl.  Melt the bark and pour over dry ingredients and mix thoroughly.  Spread onto wax paper.  When bark hardens break in small pieces.

Football Party

Who needs husbands to have a football party. :-)  Some friends of mine and I got together at my house yesterday to watch the Patriots game.  We won't talk about the outcome but the food was delicious!  Some of the items like, jambalaya and apple dip, I've already posted but here are some of my other favorites:

Corn Dip
2 cans Mexican corn
1 cup Sour Cream
1 cup regular mayo
1 cup shredded cheese (I use 2 cups)
1 cup jalepeno's, chopped (I did 1/2 cup chopped.  It was pretty spicy so I'll probably cut that back even further.)
Tony's to taste

Mix and refrigerate for 1 hour.  Don't make ahead!

Homemade Gourmet's BLT Dip
This one is always a crowd pleaser.  If you've never heard of Homemade Gourmet, it's really delicious mix that only calls for very few ingredients to make.  I love the stuff so much that I used to sell it!

3 TBSP BLT Seasoning Mix
1 cup Mayo
1 (8 oz) tub sour cream
1 cup shredded cheese

1. In a small bowl, stir ingredients together.
2. Cover and chill at least 2 hours before serving.

Yield: 2 cups
I typically make this a day in advance b/c I find it's better since it has time for the seasonings to mix together.

Fruit Tea
1/2 cup instant tea (unsweetened)
3/4 cup white grape juice
1 cup real lemon juice
2 1/4 cup sugar

Pour instant tea and sugar in gallon jug.  Add 2 cups of boiling water, stir until tea and sugar are dissolved.  Add lemon juice and grape juice.  Mix well.  Add water to fill gallon jug.

This tea is delicious!!!  Unfortunatly I can't find unsweetened instant tea here (go figure!) so I made my own with tea bags.  It didn't come out all that spectacular b/c I didn't know the different ratios to use so get the instant if you can!

Sangria
HUGE HIT!!!!

2 qts Burgandy wine (if you are like me and couldn't figure it out, here's a tip...it's 2 (750ml) small bottles)
1 qt OJ
2 lemons juiced
5 limes juiced
1 cup sugar
1 qt club soda
Slices of orange, lemon and lime for garnish

In large container combine all ingredients EXCEPT club soda.  Chill thoroughly.  Add club soda just prior to serving.  Garnish with fruit slices.  ***Makes 1 gallon!!!***

Baking is my happy place

I know I've been writing a lot about recipes and food but I'm really enjoying being a wife to a husband who comes home every night. I love to cook and be the domestic diva that I am. :-) Last night we had a party for all the scouts that were in town for mini-camp. Since the guys always work late we decided to do desserts and cocktails for a little after work winddown.

I love to bake so I was pumped when Jon thought that we'll just do desserts instead of a meal. I inherited the love of baking from my mother-in-law. Besides my grandmother, she's one of the best bakers I've ever known. Her recipes are just amazing! There is a dessert called Strawberry Pretzel Salad that she makes that is my favorite!! I've made it multiple times and has always been delicious.....until yesterday. Monday morning I decided to do all my baking so I didn't have to rush around yesterday with baking. My intentions were good but it didn't happen that way. I started off making the pretzel salad but it turned out all wrong. It's a layer of pretzels as the crust, a cream cheese mixture in the middle, and the top is strawberries and jello. Well, my jello somehow seeped to the bottom. I was ticked! I then decided to go to the store yesterday morning to redo the dessert but it happened again!!! Needless to say I had a lot of pretzel salad and NO ONE ate it!!!! They were too interested in my chocolate trifle and cake balls. :-)

The party was a success and I loved seeing all the guys. I have a feeling this isn't going to be our last get together. We're bringing Southern hospitality up to the North. :-)

Strawberry Pretzel Salad

8 oz cream cheese
bag of pretzels
large container of cool whip
2 (3 oz) boxes of strawberry jello
2 (10 oz) cartons of sliced strawberries
1 cup of powdered sugar
1 tbsp regular sugar
1 1/2 sticks of butter
2 cups pineapple juice

1. Melt butter in a 9x13 glass dish. Mix 2 cups of crushed pretzels and 1 tbsp spoon of sugar to butter in dish. Smooth out pretzels into layer for the crust. Bake at 350 degrees at 8 minutes. Let cool completely.
2. Cream together cream cheese and powdered sugar then add cool whip. Once pretzels are cooled, spread cream cheese mixture onto crust.
3. For the top layer, put pineapple juice into medium size sauce pan. Add jello and heat until Jello dissolves. Remove and add strawberries. Pour over cream cheese layer. Cover and refrigerate overnight.

The next recipe was a HUGE hit. It's kind of time consuming but very worth it!

Cake balls

cake mix (any flavor)
frosting (any flavor)
almond bark (chocolate or vanilla)
any topping (coconut, nuts, sprinkles, etc)

Bake cake according to directions. Let cool. (you may want to put it in the fridge to cool off. It's easier to roll up in a ball that way) Once cooled, crumble cake into a bowl and mix in frosting. Use a small ice cream scooper or melon baller and make small balls. Place them on cookie sheet that is covered in wax paper. Melt bark and dip balls into them. Decorate immediately after dipping. I suggest to freeze balls before dipping in bark. It's easier to dip that way!

Another big hit.....

Sweetheart Trifle

1 chocolate cake mix
1 (10 oz) peanut butter chips
4 1/4 cup milk, divided
1/2 cup whipping cream
1/4 tsp. vanilla
2 boxes instant chocolate pudding mix
1 (12 oz) carton Cool Whip
4 Nestle Crunch bars, crumbled

Prepare cake mix and bake in 13x9 inch pan according to directions on box.. In heavy saucepan combine chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from heat and stir in vanilla. Cool to room temperature. Combine remaining milk and pudding mixes and beat on low speed for 2 minutes. To assemble, crumble 1/2 of cake into 4 quart trifle bowl. Layer with 1/2 of peanut butter mixture, pudding, Cool Whip and candy bars. Repeat layers. Cover and refrigerate at least 3 hours. Serves 12-15

That's about all the desserts I made. Oh no....I did do fruit with a yummy dip. All the dip is marshmallow creme and cream cheese blended together. YUMMY YUMMY YUMMY!!!!

I did make a yummy wine punch for the wives.

White Sangria Fizz

1 cup fresh OJ
1/2 cup sugar
1 (750 ml) bottle dry white wine
1 1/2 cups sparkling water, chilled
Garnishes: lime, orange and lemon wedges

Stir together OJ and sugar in a large pitcher until sugar dissolves. Stir in wine. Cover and chill 8 hours. Stir sparkling water into wine mixture just before serving. Yield: 7 servings.