Nutella No-Bake Cookies

What is it about classic no-bake cookies that make me love them so much? They certainly don't look good ... I mean, they're like little chocolate plops {okay ~ maybe we shouldn't go there}. But boy, they sure do taste good. And can I just say? ... When you add Nutella ...

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What is it about classic no-bake cookies that make me love them so much? They certainly don't look good ... I mean, they're like little chocolate plops {okay ~ maybe we shouldn't go there}. But boy, they sure do taste good. And can I just say? ... When you add Nutella ...

Continue Reading >>

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Beef Potato & Green Bean Soup

So it's still really cold outside & all I have been wanting is soup like crazy; obviously, since most of what I have blogged this month has been soups.  This is a new recipe I came up with on a whim, but my husband deemed it blog-worthy, so I snapped a picture & am sharing the recipe with you.  It has lots of flavor & wonderful chunks of potatoes, green beans & ground beef.  Very warming & wonderful for these cold winter months!
 

Beef Potato & Green Bean Soup

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1lb ground beef
• Salt & Pepper
• 3 cups skim milk
• 1 cup beef broth
• 1 envelope onion soup mix
• 1 tsp garlic powder
• 1 tsp basil
• 3 Tbsp cornstarch
• 4 medium red potatoes, halved lengthwise & then sliced thin
• 1 (14.5oz) can green beans

1. In a large skillet, brown beef & break up with spatula.  Season with salt & pepper & drain fat well.  Set aside.  (You might want to consider slightly rinsing the fat off the cooked beef with a little water to prevent an oily soup.)
2. Combine milk, broth, onion soup mix, garlic powder, basil & cornstarch in a 4-6QT slow cooker.  Whisk until cornstarch dissolves.
3. Add sliced potatoes & cooked ground beef.  Stir.  Cook on low for 5-6 hours or until potatoes are done.
4. Heat up the whole can of green beans, liquid & all, in a small saucepan on the stove until boiling.  Drain beans & add to the soup.  Stir & serve.

*To cook on stove top:  Cook & season beef; drain fat.  Combine liquids & seasonings in a large pot.  Add potatoes & cooked beef.  Simmer, stirring occasionally, for 15 minutes or until potatoes are tender.  Drain & add green beans until heated through.

So it's still really cold outside & all I have been wanting is soup like crazy; obviously, since most of what I have blogged this month has been soups.  This is a new recipe I came up with on a whim, but my husband deemed it blog-worthy, so I snapped a picture & am sharing the recipe with you.  It has lots of flavor & wonderful chunks of potatoes, green beans & ground beef.  Very warming & wonderful for these cold winter months!
 

Beef Potato & Green Bean Soup

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1lb ground beef
• Salt & Pepper
• 3 cups skim milk
• 1 cup beef broth
• 1 envelope onion soup mix
• 1 tsp garlic powder
• 1 tsp basil
• 3 Tbsp cornstarch
• 4 medium red potatoes, halved lengthwise & then sliced thin
• 1 (14.5oz) can green beans

1. In a large skillet, brown beef & break up with spatula.  Season with salt & pepper & drain fat well.  Set aside.  (You might want to consider slightly rinsing the fat off the cooked beef with a little water to prevent an oily soup.)
2. Combine milk, broth, onion soup mix, garlic powder, basil & cornstarch in a 4-6QT slow cooker.  Whisk until cornstarch dissolves.
3. Add sliced potatoes & cooked ground beef.  Stir.  Cook on low for 5-6 hours or until potatoes are done.
4. Heat up the whole can of green beans, liquid & all, in a small saucepan on the stove until boiling.  Drain beans & add to the soup.  Stir & serve.

*To cook on stove top:  Cook & season beef; drain fat.  Combine liquids & seasonings in a large pot.  Add potatoes & cooked beef.  Simmer, stirring occasionally, for 15 minutes or until potatoes are tender.  Drain & add green beans until heated through.

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Creamy Chicken Tortilla Soup

This soup hit the spot!  It was everything I wanted it to be!  It's creamy, bold & the chips on top make it absolutely wonderful!  I have a weakness for southwest anything: aka having black beans, corn, & cilantro, so this soup hit it right on.  It's really quick to throw together & you can even make it in the slow cooker if you want to.  Love, LoVe, LOVE this soup!
 

Creamy Chicken Tortilla Soup

Recipe adapted from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp EVOO (Extra Virgin Olive Oil)
• 1-2 boneless, skinless chicken breasts cut into 1/2" cubes
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup Pace Picante Sauce (Mild, Medium, or Hot...pick your heat)
• 1 (10 3/4oz) can Cream of Chicken Soup
• 1 soup can of water
• 2 cups frozen whole kernel corn
• 1 (14.5oz) can black beans, drained & rinsed
• 1/2 cup light sour cream
• 1 cup shredded cheddar or colby jack cheese
• 1/3 cup chopped fresh cilantro leaves
• Tortilla Chips, to crush on top
• Extra cheese & sour cream (optional)

1. In a large non-stick stock pot, heat olive oil & add cubed chicken.  Season with cumin, garlic powder, & salt.  Brown chicken & cook until no longer pink inside.
2. Add picante sauce, cream of chicken soup, water, corn, & beans.  Stir & bring to a boil.  Reduce heat to simmer & allow to cook for 10 minutes.
3. Turn off heat & add sour cream cheese, & cilantro.  Stir until melted/incorporated.
4. Serve with extra cheese, sour cream, & crushed tortilla chips on top.

*To make in a crock pot: Omit EVOO.  Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir.  Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through.  Stir in sour cream, cheese, & cilantro.  Cover & let cook an additional 15 minutes.  Serve with crushed tortilla chips.

**Makes about 8, 1-cup servings.

This soup hit the spot!  It was everything I wanted it to be!  It's creamy, bold & the chips on top make it absolutely wonderful!  I have a weakness for southwest anything: aka having black beans, corn, & cilantro, so this soup hit it right on.  It's really quick to throw together & you can even make it in the slow cooker if you want to.  Love, LoVe, LOVE this soup!
 

Creamy Chicken Tortilla Soup

Recipe adapted from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp EVOO (Extra Virgin Olive Oil)
• 1-2 boneless, skinless chicken breasts cut into 1/2" cubes
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup Pace Picante Sauce (Mild, Medium, or Hot...pick your heat)
• 1 (10 3/4oz) can Cream of Chicken Soup
• 1 soup can of water
• 2 cups frozen whole kernel corn
• 1 (14.5oz) can black beans, drained & rinsed
• 1/2 cup light sour cream
• 1 cup shredded cheddar or colby jack cheese
• 1/3 cup chopped fresh cilantro leaves
• Tortilla Chips, to crush on top
• Extra cheese & sour cream (optional)

1. In a large non-stick stock pot, heat olive oil & add cubed chicken.  Season with cumin, garlic powder, & salt.  Brown chicken & cook until no longer pink inside.
2. Add picante sauce, cream of chicken soup, water, corn, & beans.  Stir & bring to a boil.  Reduce heat to simmer & allow to cook for 10 minutes.
3. Turn off heat & add sour cream cheese, & cilantro.  Stir until melted/incorporated.
4. Serve with extra cheese, sour cream, & crushed tortilla chips on top.

*To make in a crock pot: Omit EVOO.  Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir.  Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through.  Stir in sour cream, cheese, & cilantro.  Cover & let cook an additional 15 minutes.  Serve with crushed tortilla chips.

**Makes about 8, 1-cup servings.

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Easy Baked Chicken Cacciatore

Do you have delicious main dishes in your 'food arsenal' that you just seem to forget about sometimes? Well, this Easy Baked Chicken Cacciatore is one of those for me.

I was thumbing through my family cookbook the other night ... and ... there this recipe was! Just staring me in the face saying, ...

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Do you have delicious main dishes in your 'food arsenal' that you just seem to forget about sometimes? Well, this Easy Baked Chicken Cacciatore is one of those for me.

I was thumbing through my family cookbook the other night ... and ... there this recipe was! Just staring me in the face saying, ...

Continue Reading >>

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Semi-Homemade Lasagna

Lasagna is one of those meals that many dread because they think it takes so long, & is so much work, that they rarely make it from scratch.  This version, is semi-homemade; you are using store-bought pasta sauce instead of homemade, & you use cottage cheese to replace any ricotta mixture that other lasagnas have.  So mostly you are boiling noodles, cooking ground beef & then using ready-to-use, store-bought ingredients to assemble your lasagna.  Easy!  Don't freak out that I have 18 steps to this lasagna.  I explain how to layer the lasagna step-by-step so you don't get lost & confused.

My husband actually said this was the best lasagna he has ever had!  I really enjoyed it as well.  It was nice & filling with all the thick layers of hearty meat & melty cheese.  This lasagna is fast to throw together.  The longest part is waiting for it to finish in the oven!  Double the recipe to make two lasagnas at a time & freeze the second one for later to give you a mess-free weeknight meal!
  

Semi-Homemade Lasagna

Recipe by: Amber (Dessert Now, Dinner Later!)

• 9 lasagna noodles (typically the equivalent of 1/2 box)
• 1 lb ground beef (I like to use 85/15)
• 1 1/2 Tbsp Homemade Italian Seasoning Dressing Mix (*Recipe to follow)
• 1-2 (1lb 8oz) Jar(s) Prego/Ragu/favorite pasta sauce (I used 1 1/2 jars, so doubling this recipe is nice to use up that extra half jar.)
• 1 (24oz) tub 2% Small Cottage Cheese Curd
• 2 1/2 cups shredded mozzarella cheese
• Dried parsley

1. Boil lasagna noodles according to directions on the box.  Drain & set aside.
2. Brown ground beef with italian seasoning in a skillet over medium-high heat, breaking up with a spoon.  Once browned, drain fat & set aside.
3. In a greased 13x9" baking dish, spread a small amount of pasta sauce on the bottom.
4. Layer 3 noodles.
5. Evenly spread half the cottage cheese over the noodles.
6. Evenly sprinkle half the meat over the cottage cheese.
7. Evenly spread 1/3 of the pasta sauce over the meat.
8. Evenly sprinkle with 3/4 cup mozzarella cheese.
9. Layer 3 noodles.
10. Evenly spread the second half of the cottage cheese over the noodles.
11. Evenly sprinkle the second half of the meat over the cottage cheese.
12. Evenly spread another 1/3 of the pasta sauce over the meat.
13. Evenly sprinkle with 3/4 cup mozzarella cheese.
14. Top with 3 remaining noodles.
15. Spread last 1/3 of the pasta sauce.
16. Sprinkle with remaining 1 cup of mozzarella.  Shake a little dried parsley over the top.
17. Cover with foil & bake at 350*F for 45 minutes or until bubbling & cheese is melted, removing foil the last 10 minutes of bake time.
18. Allow lasagna to rest for 10 minutes before cutting & serving, allowing juices to absorb into the pasta.  Enjoy!

**If cooking a frozen lasagna: Bake at 350*F for 75-90 minutes, removing foil last 10 minutes to melt cheese.

Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp garlic salt or powder (I use powder)
• 2 Tbsp dried minced onion
• 2 Tbsp sugar 
• 4 Tbsp dried oregano
• 2 tsp black pepper 
• 1 tsp dried thyme 
• 2 tsp dried basil 
• 2 Tbsp dried parsley 
• 1/2 tsp celery salt 
• 4 Tbsp salt 
• 1/2 tsp paprika

1. Place all ingredients into a food processor or blender and blend until smooth. Store in a closed container in a cool, dry place.

Italian Salad Dressing:
1/4 cup + 2 Tbsp white vinegar 
2/3 cup canola or vegetable oil 
2 Tbsp water 
1 1/2 Tbsp dry Italian Seasoning Dressing Mix

Blend or whisk together until smooth. Serve over your favorite salads.

Lasagna is one of those meals that many dread because they think it takes so long, & is so much work, that they rarely make it from scratch.  This version, is semi-homemade; you are using store-bought pasta sauce instead of homemade, & you use cottage cheese to replace any ricotta mixture that other lasagnas have.  So mostly you are boiling noodles, cooking ground beef & then using ready-to-use, store-bought ingredients to assemble your lasagna.  Easy!  Don't freak out that I have 18 steps to this lasagna.  I explain how to layer the lasagna step-by-step so you don't get lost & confused.

My husband actually said this was the best lasagna he has ever had!  I really enjoyed it as well.  It was nice & filling with all the thick layers of hearty meat & melty cheese.  This lasagna is fast to throw together.  The longest part is waiting for it to finish in the oven!  Double the recipe to make two lasagnas at a time & freeze the second one for later to give you a mess-free weeknight meal!
  

Semi-Homemade Lasagna

Recipe by: Amber (Dessert Now, Dinner Later!)

• 9 lasagna noodles (typically the equivalent of 1/2 box)
• 1 lb ground beef (I like to use 85/15)
• 1 1/2 Tbsp Homemade Italian Seasoning Dressing Mix (*Recipe to follow)
• 1-2 (1lb 8oz) Jar(s) Prego/Ragu/favorite pasta sauce (I used 1 1/2 jars, so doubling this recipe is nice to use up that extra half jar.)
• 1 (24oz) tub 2% Small Cottage Cheese Curd
• 2 1/2 cups shredded mozzarella cheese
• Dried parsley

1. Boil lasagna noodles according to directions on the box.  Drain & set aside.
2. Brown ground beef with italian seasoning in a skillet over medium-high heat, breaking up with a spoon.  Once browned, drain fat & set aside.
3. In a greased 13x9" baking dish, spread a small amount of pasta sauce on the bottom.
4. Layer 3 noodles.
5. Evenly spread half the cottage cheese over the noodles.
6. Evenly sprinkle half the meat over the cottage cheese.
7. Evenly spread 1/3 of the pasta sauce over the meat.
8. Evenly sprinkle with 3/4 cup mozzarella cheese.
9. Layer 3 noodles.
10. Evenly spread the second half of the cottage cheese over the noodles.
11. Evenly sprinkle the second half of the meat over the cottage cheese.
12. Evenly spread another 1/3 of the pasta sauce over the meat.
13. Evenly sprinkle with 3/4 cup mozzarella cheese.
14. Top with 3 remaining noodles.
15. Spread last 1/3 of the pasta sauce.
16. Sprinkle with remaining 1 cup of mozzarella.  Shake a little dried parsley over the top.
17. Cover with foil & bake at 350*F for 45 minutes or until bubbling & cheese is melted, removing foil the last 10 minutes of bake time.
18. Allow lasagna to rest for 10 minutes before cutting & serving, allowing juices to absorb into the pasta.  Enjoy!

**If cooking a frozen lasagna: Bake at 350*F for 75-90 minutes, removing foil last 10 minutes to melt cheese.

Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp garlic salt or powder (I use powder)
• 2 Tbsp dried minced onion
• 2 Tbsp sugar 
• 4 Tbsp dried oregano
• 2 tsp black pepper 
• 1 tsp dried thyme 
• 2 tsp dried basil 
• 2 Tbsp dried parsley 
• 1/2 tsp celery salt 
• 4 Tbsp salt 
• 1/2 tsp paprika

1. Place all ingredients into a food processor or blender and blend until smooth. Store in a closed container in a cool, dry place.

Italian Salad Dressing:
1/4 cup + 2 Tbsp white vinegar 
2/3 cup canola or vegetable oil 
2 Tbsp water 
1 1/2 Tbsp dry Italian Seasoning Dressing Mix

Blend or whisk together until smooth. Serve over your favorite salads.

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Mocha {or Just Coffee} Granola

Before we get into this yummy Mocha Granola, I'd like to put first things first and say ... happy new year, everybody! I hope that 2013 brings you a year full of health and happiness.

And now, can I just tell you how much of this granola I make every week? A triple batch. That's about 15 cups. 15 cups! That's a lot of granola. Why do I make so much, you ask? ...

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Before we get into this yummy Mocha Granola, I'd like to put first things first and say ... happy new year, everybody! I hope that 2013 brings you a year full of health and happiness.

And now, can I just tell you how much of this granola I make every week? A triple batch. That's about 15 cups. 15 cups! That's a lot of granola. Why do I make so much, you ask? ...

Continue Reading >>

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Roasted Poblano Corn Chowder with Chicken & Sausage

I thought I would start the year off with some wonderfully warming dinners, since it's cold outside, at least here in Utah, & you all might be tired of the sugar rush from the holidays.  This chowder has a creamy base with lovely chunks of meat, potatoes, & corn.  It's a hearty winter dish that is sure to please!  I will be making this again soon!

Roasted Poblano Corn Chowder with Chicken & Sausage

Recipe altered from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1 large poblano pepper, seeded & diced
• 1 1/2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 1/2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 6oz Reduced Fat Sausage or 8oz HOT Sausage for a spicy chowder
• 1 large chicken breast, cut into 1/2" to 1" cubes
• 2 cups chicken broth
• 1 (14.5oz) can cream-style corn
• 1/2 Tbsp sugar
• 1 large potato, peeled & diced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves

1. Toss diced pepper, thawed corn, & minced garlic with olive oil in a bowl.  Spread onto a large seasoned baking sheet.  Season with salt & pepper.  Bake at 375*F for 20 minutes, stirring halfway through.  Remove from oven & set aside.
2. Meanwhile, brown sausage in a large non-stick stock pot, breaking up sausage with a spoon.  Drain all but a couple teaspoons of fat.  Add chicken to the pot & cook in the fat saved from the sausage until the chicken is no longer pink.  (If you are using reduced fat sausage: I didn't drain the sausage, I just added the chicken to the pot.)
3. Once all the chicken is cooked, return sausage to the pot & add the chicken broth, creamed corn, sugar, diced potato, & the roasted pepper, corn, & garlic set aside from before.  Bring the chowder to a simmer & cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
4. Add heavy cream & fresh cilantro & stir.  Bring just to a boil, then turn off heat & remove pot from the stove top.  Adjust seasonings if needed.  Serve hot.

*Serves a young family of 4.  Double for larger or older families.

Switch out the sausage for 10oz encased Mexican Chorizo, diced, & you have a spicy corn chowder.

I thought I would start the year off with some wonderfully warming dinners, since it's cold outside, at least here in Utah, & you all might be tired of the sugar rush from the holidays.  This chowder has a creamy base with lovely chunks of meat, potatoes, & corn.  It's a hearty winter dish that is sure to please!  I will be making this again soon!

Roasted Poblano Corn Chowder with Chicken & Sausage

Recipe altered from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1 large poblano pepper, seeded & diced
• 1 1/2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 1/2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 6oz Reduced Fat Sausage or 8oz HOT Sausage for a spicy chowder
• 1 large chicken breast, cut into 1/2" to 1" cubes
• 2 cups chicken broth
• 1 (14.5oz) can cream-style corn
• 1/2 Tbsp sugar
• 1 large potato, peeled & diced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves

1. Toss diced pepper, thawed corn, & minced garlic with olive oil in a bowl.  Spread onto a large seasoned baking sheet.  Season with salt & pepper.  Bake at 375*F for 20 minutes, stirring halfway through.  Remove from oven & set aside.
2. Meanwhile, brown sausage in a large non-stick stock pot, breaking up sausage with a spoon.  Drain all but a couple teaspoons of fat.  Add chicken to the pot & cook in the fat saved from the sausage until the chicken is no longer pink.  (If you are using reduced fat sausage: I didn't drain the sausage, I just added the chicken to the pot.)
3. Once all the chicken is cooked, return sausage to the pot & add the chicken broth, creamed corn, sugar, diced potato, & the roasted pepper, corn, & garlic set aside from before.  Bring the chowder to a simmer & cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
4. Add heavy cream & fresh cilantro & stir.  Bring just to a boil, then turn off heat & remove pot from the stove top.  Adjust seasonings if needed.  Serve hot.

*Serves a young family of 4.  Double for larger or older families.

Switch out the sausage for 10oz encased Mexican Chorizo, diced, & you have a spicy corn chowder.

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