Recipe Box Archives | Page 20 of 30

April 29, 2013 by Krista

Vanilla Apple Vinaigrette Dressing

Salads are one of my favorite things about summer and we eat a lot of them because they are easy and I don’t have to heat the house to prepare them. And they are healthy, right?! I am often trying new dressings to keep things fresh and new. I mean, how often can you really eat leaves and veggies without it getting kind of old. And I have a hard time making my kiddos eat stuff I really don’t feel like eating either. Recently, this little dressing was born and it’s a keeper. It was so delish! And super duper easy!

VANILLA APPLE VINAIGRETTE

Ingredients:

1/3 cup white vinegar

1/3 cup sugar

2 Tbsp apple juice

2 tsp vanilla (imitation)

Directions:

Mix ingredients together in a small bowl until all the sugar is dissolved. Pour onto salad or into an oil dispenser and serve.

This post was written by Krista and originally appeared on While He Was Napping.
If you’d like to get more While He Was Napping, you can find me here:

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April 8, 2013 by Krista

Garlic Cheesy Rolls

This is a recipe that I have tweaked and played with for a few months now. If you like garlic and cheese, these are the rolls for you. They are hearty, dense and filling… and delicious. I took a basic roll recipe and added in all the good stuff and then spent a few months tweaking on the amounts for the various ingredients.

GARLIC CHEESY ROLLS

Ingredients:

1/4 cup warm water

2 tsp yeast

1/2 cup butter (1 stick)

2 Tbsp garlic powder

1 tsp salt

1/4 cup white sugar

1 cup milk

1 egg (can substitute 2 Tbsp water or extra milk)

3-4 cups flour (it’s usually more than 3, but less than 4 and it varies a bit every time. Start with 3 and add from there if you need to. You just want to make the dough not sticky.)

Shredded mozzarella cheese – more or less to taste. I usually use about 3/4 cup.

Directions:

– Dissolve the yeast in the warm water.

– Combine all ingredients, except the mozzarella cheese, until well mixed and doughy. If the dough is too sticky to handle, add a little more flour until it’s soft but doesn’t stick to everything. If it’s too dry, add a tsp of water until everything sticks together.

– Mix in the shredded cheese, either in your stand mixer or knead it in by hand. I choose to knead it in by hand so I can make sure it’s distributed evenly though out the dough.

– Roll dough into 1 inch balls and place on a greased 9×13″ pan.

– Cover with a dish towel and let rise 1-2 hours.

– Bake at 400F for 15-20 mins, until tops are golden brown.

– Serve

Yields 12-16 Rolls

*Because of the milk and cheese in these rolls, I recommend storing any leftovers in the fridge for up to 7 days. They’ll keep better.* These make tasty turkey sandwiches. Just sayin’.

This post was written by Krista and originally appeared on While He Was Napping.

March 18, 2013 by Krista

Mexican Haystacks

This is one of our new faves. Easy, delicious and everyone can put what they like on theirs. Oh, and it’s delicious!

Ingredients:

– 2 cups Rice, white or brown, cooked

– 2 Roma Tomatoes, diced

– 1 Avocado, diced

– 2 1/2 cups Chicken, grilled and diced

– 4-6 Green Onions or Shallots, sliced

– 1-2 Mango, diced

– Cilantro, sliced

– Taco Seasoning Sauce (recipe below)

Taco Seasoning Sauce:

– 1 packet of Taco Seasoning

– 1/3 cup water

– 2 Tbsp Corn Starch

– 1 Tbsp Water

Directions:

– Cook the rice. Dice or slice up everything else.

– Prepare the Taco Seasoning Sauce by combining the seasoning packet and the water in a small sauce pan on medium heat. Mix well. In a separate small bowl, combine the tablespoon of water and two tablespoons of corn starch. Mix until there are no lumps. Pour the corn starch mixture into the warm seasoning mix. Stir until well combined. Turn heat to simmer and stir occasionally.

Each person ca build their own ‘stack’. Begin with rice and sauce and add any extra toppings as desired. Enjoy!

Serves 4-6

This post was written by Krista and originally appeared on While He Was Napping.
If you’d like to get more While He Was Napping, you can find me here:

March 4, 2013 by Krista

Stuffed Chicken Enchiladas

We LOVE these! They are so delicious! Even Little Monkey hopes and begs for leftovers!

STUFFED CHICKEN ENCHILADAS

Ingredients:

– 1 can of Enchilada Sauce (I use El Paso Mild Enchilada Sauce)

– 3-4 Chicken breasts, diced and cooked (I usually just boil them. You don’t have to cook them, but I worry about them being cooked thoroughly so I pre-cook them too)

– 1 block of Cream Cheese

– 3-4 Roma Tomatoes, diced

– 4-6 Green Onions (Shallots), sliced

– 1 can of beans (we use black, pinto or kidney… depending on what’s in the cupboard. All are delicious)

– 2 ripe avocados, diced

– Cheese, you can put a little cheese inside each enchilada or just sprinkle it on top, whatever you prefer.

– Wheat or Flour Tortillas

Directions:

– Lightly spray or butter a 9×13″ pan and preheat the oven to 350F.

– Open your can of Enchilada Sauce and pour a thin layer into the bottom of the greased pan.

– Thaw and dice the chicken breast. Pre-cook, if desired.

– Open and drain your can of beans. Rinse well.

– Dice tomatoes, avocados, and green onions.

– Lay out a tortilla. Cut two slices of cream cheese off the block and lay them on the tortilla.

– Fill your tortilla with beans, chicken, avocado, tomatoes, green onions and cheese.

– Roll up the tortilla and place in the 9×13″ pan.

– Repeat with remaining tortillas until your pan is full. I can usually get 6-8 tortillas in a pan.

– Sprinkle cheese over the top of the tortillas generously.

– Bake at 350F for 25-35 mins or until cheese is melted and light golden brown.

Serve and Enjoy! IT WILL BE HOT!! And DELICIOUS!

Yields approximately 6-8 servings

This post was written by Krista and originally appeared on While He Was Napping.
If you’d like to get more While He Was Napping, you can find me here:

February 25, 2013 by Krista

Peanut Butter Cup Bars

I love this recipe. I found the basic recipe on Fifteen Spatulas and she has some beautiful peanut butter cups on display. I tried the peanut butter cups (according to the recipe post on Fifteen Spatulas) one night after the kiddos were in bed and Mr Napping was on a business trip, thinking, “hey, I’ve got an hour to kill before I go to bed.” THREE hours later… I thought “okay, I won’t be doing that again anytime soon.” And mine turned out way uglier than those at Fifteen Spatulas! Although, they were still delicious.

Delicious enough that I refused to give up on the recipe. I had done the Sugar Cookie Bars not too long before that, and thought hey, maybe these would work as bars too. So… I adapted the recipe to my not-stocked-by-a-chef kitchen and ran with the idea. Totally worth it.

PEANUT BUTTER CUP BARS

Ingredients:
– 16 oz milk chocolate chips (1 bag)
– 1/2 cup creamy peanut butter
– 2 Tbsp butter, melted
– 1/4 cup confectioner’s (powdered) sugar
– 2 packages of graham crackers, crushed (approximately 1-2 cups of crumbs)

Directions:
– Line a 9×13″ pan with wax paper and set aside.
– Smash the graham crackers. We like them with some lumps. It makes the bars a little crunchy.
– Mix the peanut butter, confectioner’s sugar, and graham crackers together until they make a sticky mixture.
– Press the peanut butter mixture into the 9×13″ pan.
– Melt the chocolate chips and butter in a small sauce pan on the stove on medium heat. Stir until it is consistent and smooth.
– Pour the melted chocolate over the peanut butter mixture in the pan. Spread with a spatula to evenly cover the peanut butter.
– Refrigerate the pan for 1-3 hours or until the chocolate has set.
Yields approximately 48 squares.

I found the bars easiest to cut by taking them out of the pan, flipping them over on another sheet of wax paper and slicing through the peanut butter and then the chocolate with a warm knife. Enjoy!

This post was written by Krista and originally appeared on While He Was Napping.
If you’d like to get more While He Was Napping, you can find me here:

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