Copycat recipes pt.2 {recipe}

Ready for another round of COPYCAT recipes?!  There really is nothing like making something yourself that tastes just like one of your favorite menu items from your favorite restaurants!  Not to mention you can do it at home for a fraction of the cost!  You just can't beat that.
This first yummy recipe is a copycat from a place called Rumbi Island Grill, which you can only find in Utah, Colorado, Arizona, and Nevada.  Being in Ohio, it's not easily accessible when I have a craving!  It's a good thing I've found some great copycats to fulfill my craving, this one included.  I have made it 4 or 5 times now, and it is delicious (and figure friendly).  The recipe looks long, but don't let that intimidate you, it comes together really easy :)


Hawaiian Spicy Chicken Teriyaki Rice Bowl with Rumbi Rice
1 Tbsp. vegetable oil
4 carrots, peeled and grated (I cut up some baby carrots, it's what I had on hand)
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes  (I boiled mine this time, I'm sure it's even better grilled!)

*Rumbi Rice (see recipe below)

**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

**Spicy Hawaiian Teriyaki Sauce:

3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used Sriracha-- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Recipe Source:  Favorite Family Recipes

Next up....who loves CPK!?  For those of you who are not following, I'm referring to the California Pizza Kitchen.  I usually am a sucker for their amazing salads, but their pizzas are phenomenal as well.  This version turned out really well, and I love the zucchini that was in it.  The peanuts and the cilantro made it, in my opinion.

CPK's Thai Chicken Pizza

1 ball pizza dough (see recipe below)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)

To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

Recipe Source:  Annie's Eats

Pizza Dough

1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast (or 2 1/4 tsp.)
3 Tbsp oil (olive oil or vegetable)
2 ½-3 c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest
of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.

When dough is ready, press out onto pizza pan.  Preheat oven to 425 degrees.  Spread Alfredo sauce over dough and spread garlic over sauce.  

Layer chicken, spinach, bacon, mozzarella, then Parmesan cheese.  (You can brush crust with butter and dust with garlic powder...it is really good :)  Bake for 15-18 minutes until cheese gets bubbly.

What copycat recipes do you love?

britni
http://myrecipeboxx.blogspot.com/

Find other copycat recipes HERE.

Copycat recipes {recipes}

Do you ever go to a restaurant and start eating something delicious and think "I know I can make this for a lot less money at home?"  I do all the time!  I always grab a takeout menu for restaurants we visit, which generally has the ingredients listed on them and I can try to re-create the recipe at home.  As I try some of these recipes, I would LOVE to share them with you!  Recipes like these are great to use when you are having people over for a meal and want to make an impression.  Enjoy!

I love Outback Steakhouse.  I get there once every year or so, and when I do I splurge on calories and always get this salad!  It is amazing and unlike any other wedge salad I have ever had.  The balsamic glaze is the key with this salad....don't skip it!
Outback Wedge Salad
For the Blue Cheese dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

In a large bowl, combine mayonnaise, sour cream, and buttermilk. Mix well.

Next, thoroughly mix in the remainder of the ingredients.

Afterwards, refrigerate the dressing for up to 24 hours before serving for best flavor.
For the salad

1 head iceberg lettuce, cut into 4 equal wedges
1 cup grape tomatoes, halved (blah, yuck...left these out :)
1/2 cup chopped red onion
8 slices bacon, cooked and crumbled
1/2 cup balsamic vinegar
6 ounces crumbled blue cheese
Black pepper to taste

First, you need to cook the balsamic vinegar into a glaze. Heat the balsamic vinegar in a saucepan on medium heat. Cook until reduced by half, then remove from heat and allow to cool.

Meanwhile, place the iceberg lettuce wedge on a serving dish. Then liberally pour blue cheese dressing over top of wedge. Next, top with halved tomatoes, chopped onion, crumbled blue cheese, and crumbled bacon.

Drizzle a little of the balsamic glaze on top of the wedge, and sprinkle with black pepper. Eat immediately or it will go soggy!
If you are new to eating wedge salads, there are 2 ways to go about eating them. You grab a steak knife and a fork and can cut off bite by bite OR I like to cut up the whole thing, mix all the ingredients together and eat it like that :)
From: Feature Dish





One of my favorite places to go for lunch is the Olive Garden.  I think soup is the perfect lunch, and when I go there I can have a few different soups at one sitting, and they are always amazing.  I have tried making 3 of their 4 soups, and we have loved the Zuppa Toscana and this chicken gnocchi soup.  Gnocchi can be found in your pasta aisle at the store or in the frozen section.

*Don't judge this soup by my picture above!  I took the pic the next day and the gnocchi must have soaked up a lot of the liquid.  It still tasted amazing, though :)

Copycat Olive Garden Chicken Gnocchi Soup

1 cup chicken breasts, cooked and diced
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 can chicken broth
1 cup celery, finely diced
2 garlic cloves, minced
1/2 cup carrots, finely shredded
1 onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese (when serving)
1 pound potato gnocchi

Sauté the onion, celery, carrots, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent. Add the flour to make a roux. Let the butter and flour mixture cook for a minute before adding the half and half. Then add chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the gnocchi, spinach, and seasonings, simmer until the gnocchi is cooked (maybe five to ten minutes). Top with parm and enjoy!

Recipe Source: Our Family Treat


What would go better with your Olive Garden soup than some breadsticks?!  Instead of sharing another Olive Garden recipe with you, here's one from a pizza joint!  These are by far our family's favorite breadsticks and go wonderfully alongside soups, salads, pasta, or homemade pizza.  Enjoy.
Pizza Factory Breadsticks

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl or mixer, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic salt (the kind with parsley) and the powdery Parmesan cheese. Or you could sprinkle them with cinnamon sugar for a sweet treat (think soft pretzel!)
From: Our Best Bites


Whenever I go to P.F. Changs, I ALWAYS order their lettuce wraps...it has never even been an option to order anything else.  About a year ago, my aunt took me there for lunch and was raving about their green beans, so I decided to branch out and give something else a try.  They were great!  The sauce listed below isn't quite as good as what I remember at the restaurant, but they were still absolutely fantastic!
Copycat P.F. Chang's Crispy Green Beans

vegetable oil for frying
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1/2  teaspoon ground red pepper
1 pound fresh green beans, ends trimmed
1  cup whole buttermilk
1  recipe zesty dipping sauce (basically a jazzed up fry sauce)

In a large dutch oven, pour oil to a depth of 2 inches. Heat oil over medium-high heat to 375 degrees. In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper. Dip green bean in buttermilk then dredge we beans in flour mixture to coat.

Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch. remove from oil and drain on paper towels. Serve warm with zesty dipping sauce or Asian sesame dressing.
Zesty Dipping Sauce

1/3 cup mayonnaise
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon garlic salt

In a small bowl, combine mayonnaise, ketchup, worcestershire, pepper, and garlic salt. Whisking to blend. Store in refrigerator until ready to use.

*They were good, the Zesty Dipping Sauce was alright, I preferred Asian Sesame Dressing instead (I like Kraft or Kens brands).
From: Mommy's Kitchen

What are some of your favorite copycat recipes?

Britni
http://myrecipeboxx.blogspot.com/

A Yummy Superbowl Party {recipes}

ARE YOU READY FOR SOME FOOTBALL?!

Thinking about Superbowl food is a little overwhelming!  There are so man delicious recipes for sandwiches/sliders, dips, wings, and other appetizers out there.  Here I am to add to the long list of possibilities.

First off, a recipe that can be thrown in the crock pot Sunday morning, and by game time it will be ready to go!  These sandwiches are fabulous, and can be cut into appetizer portions easily.

Crockpot Beef Sandwiches

4 lb. beef roast (whatever's on sale!)
1 can beef broth
1 pkg. ranch dressing mix
1 pkg. italian dressing mix
French bread
Butter spread
Garlic salt
Provolone or swiss cheese slices

Place roast on crockpot and sprinkle with dressing mixes and dump in can of beef broth.  Cook on high for 6 hours, then turn to low for 2-3 hours.  Shred beef and let sit in juices.  

Cut bread in half and butter each side of the bread.  Sprinkle garlic salt over butter.  Place cheese slices on one side of the bread.  Leave open-faced and place in broiler until cheese melts.  Place beef on sandwich.  Cut into individual sandwiches and enjoy :)

Are you feeling something on the lighter side for game day?  This yummy veggie pizza is wonderful and simple to make!


Vegetable Pizza
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
I added some fresh chopped up dill (to hike up the flavor)

Preheat oven to 375 degrees F (190 degrees C).

Roll out the crescent roll dough onto a large baking sheet, and pinch together edges to form the pizza crust.

Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust (I did not use it all, it seemed like too much). Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. Sprinkle dill, if desired.

What would a Superbowl party be without an amazing dip?!  Here's one I just tried that is light and refreshing.  I had it with pretzel chips I had on hand, but would be great with pita chips as well :

Ranch Greek Dip

8 ounces lowfat sour cream
8 ounces plain Greek yogurt
1/3 cup seeded diced roma tomato
1/3 cup seeded diced cucumber
3 sliced green onions
1/2 cup crumbled feta
juice of one lemon
packet of Hidden Valley Ranch dip mix

In a large mixing bowl combine: sour cream, Greek yogurt, tomato, cucumber, green onions, feta, lemon, and Ranch dip mix. Stir well to evenly combine the ingredients.  Refrigerate for at least an hour to let the flavors combine. FYI, the flavor of this dip is best if you let it chill out in the fridge overnight. 
Recipe Source:  The Weekend Gourmet

Lastly, I'm sure you'll need a sweet treat to go along with all the salty snacks.  My new favorite dessert to make is truffles, they are bite-size and easy to make!  So here are 2 recipes for you that are awesome....

Easy Chocolate Peanut Butter Truffles

1 package semi sweet chocolate chips

1/2 cup creamy peanut butter

1 (8 oz.) container of cool whip (left out to room temp.)

Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave. Stop and stir the chocolate chips every 30 seconds until completely melted. Add the peanut butter and mix well. Then thoroughly mix in the cool whip. Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate. Return the balls to the fridge. They taste the best if they stay refrigerated.

From:  Favorite Family Recipes

These would be really cute if you used the white chocolate to make football laces :)

Oreo Bon Bons

1 (1lb) pkg Oreo cookies
8 ounces cream cheese

1 (16 ounce) package baking chocolate (I used chocolate almond bark, white bark would be cute, too)

1 (16 ounce) package melting chocolate (regular chocolate or white)

Place oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.

Line baking pan with aluminum foil.  Roll into ball and place on foil.  Place in freezer until firm.

Melt chocolate according to directions on package.  Dip balls into chocolate to cover, place back on foil.

Melt chips according to package.  Use a fork, dip in chocolate and briskly flip fork around to cover bon bons.

Let chocolate set and serve.  Keep refrigerated.

Recipe Source:  my aunt Trish

I hope you all enjoy your get-togethers this weekend to cheer on your team (I don't love either team, so I'm just there for the fun :)

britni

http://myrecipeboxx.blogspot.com/

My Favorite Appetizers {recipe}

Traditions....they are what make the holidays, well, the holidays!  We are not headed home for Christmas this year, which makes me sad and is a relief all at the same time.  There are some traditions I'd like to start with my little family of four, and others I'd like to keep going from when I was a child.  Food is a tradition that I don't want to change :)

Christmas Eve is a night of homemade pizza and yummy appetizers for as long as I can remember.  And we never left Santa milk and cookies (we thought he got sick of that), and left him some of our leftover pizza and a Coke or Pepsi!  The appetizers are my favorite part.  Today I'd like to share two of my favorites I've had for as long as I can remember...

The first one is a slight adaptation of a 'back of the box' recipe.  The fact that it comes from the back of a box doesn't make it any less special!  It is addictive and great as a leftover the next day on a roll :)

 Broccoli Bread Dip

1 pkg. chopped frozen broccoli
1 ½ c. Best Foods may
1 can water chestnuts, diced
Sliced green onions (2-4 depending on taste)
1 pkg. Knorr vegetable soup mix 
1 (16 oz) sour cream

Mix together and let set at least 2 hours.  Tear off pieces of challah bread and dip away! (We also have used a big loaf of shepherd's bread, hollowed it out and served the dip right in the loaf, using the bread we hollowed out to dip)

Recipe Source:  adapted from Knorr's Spinach Dip

Next up is a spicy hot dip that is great on bread or with some tortilla chips.  It not only is great at Christmastime, but any get-together!

Creamy Hot Sausage Dip

1 lb. ground pork sausage (get spicy sausage if you like it hot!)
1 1/2c. chopped onion
1 (10 oz) can diced tomatoes with green chile peppers, drained (I use rotel)
1 (8 oz) package cream cheese 
1 (16 oz) container sour cream
1 tablespoon crushed red pepper flakes

Place pork sausage in large deep skillet. Cook over medium high heat until evenly brown. Drain. Stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, let simmer about 15 minutes. Blend cream cheese and sour cream into sausage mixture. Season with crushed red pepper flakes.

Recipe Source:  unsure of origination....got it from the fam :)

Merry Christmas To All!
Britni
http://myrecipeboxx.blogspot.com/

apples, apples, apples! {recipe}

This time of year, I think sometimes the apple gets overshadowed by pumpkin recipes.  I would like to give a shout out to the apple today!

First off, here is a ridiculously decadent dessert that tastes like an ooey gooey caramel apple.  And what says Halloween more than caramel apples?!  Is this calorie friendly....not at all.  But hey, sometimes splurging is SOOO worth it!  One of the things I love about trifles is that they look really impressive for any occasion, but are really easy to  put together.

 Caramel Apple Trifle
1 baked cake (apple, white, pound, or even angel food cake would be great!)
1 can apple pie filling
1 jar caramel sauce
Apple Cider donuts (approx 4-6 depending on size) (or just use more cake...I think I will next time.  It was a little too sweet with the glazed donuts)
1 large box vanilla pudding, prepared
Coarsely chopped oatmeal cookies (Store-bought is fine)
whipped topping (Cool Whip)


In a trifle pan, layer all your ingredients starting with the donuts, pudding, cookies, caramel, cake, apple pie filling, pudding, cookies…etc.

Continue layering until the trifle dish is full finishing with whipped topping and a drizzle of caramel.  I recommend refrigerating for 2-3 hours in advance)

Recipe Source:  Cookies and Cups

Next, a breakfast the whole family will love!  Call them a "hootanany" pancake, call them German pancakes, whatever you will.  In any case, just try them!  I have had plain ol' German pancakes in the past, and don't get me wrong...they are scrumptious!  This version of the old classic is amazing.  It is a great way to use eggs that are getting close to their expiration date as well as taking advantage of apple prices this time of year.  Just try these.  Do it soon.  You won't regret it!




 German Apple Pancakes
8 eggs
1 ½ cup flour
1 ½ cup milk
1 tsp salt
¼ cup butter
3 medium apples thinly sliced and pared
½ brown sugar
½ tsp cinnamon

Turn oven on to 400 degrees. Slice up butter in 9×13 pan and place in oven while preparing the Apples. Put apples in warm melted butter, spread them out and sprinkle cinnamon over them…place back in the oven. Beat eggs, flour, milk and salt together for 1 minute. Pour batter over apples. Sprinkle brown sugar and cinnamon (I mixed these together and then sprinkled on)over the entire top, and place in oven for about 20-25 minutes until puffed and golden brown.

Recipe Source:  Real Mom Kitchen

The next recipe does not actually contain apples...sorry.  They do have a wonderful apple cider flavor, though! 

There is nothing like sipping hot apple cider when it starts cooling off outside.  Let me tell you how delicious these cookies are after they have sat on top of your cider or hot chocolate mug for a few minutes...the caramel gets all warm and melty...mmmm.

When I read the recipe the first time, I thought it was crazy!  It calls for an ENTIRE box of apple cider packets (yep, the whole box!)  I can honestly say these cookies have made my 'Top 5 Favorite Cookies of All-time.'  A definite must try this time of year!

Caramel Stuffed Apple Cider Cookies
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

Beat in eggs, one at a time. Add vanilla and mix well.

Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

When you are ready to bake, unwrap your caramels. 
Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.
Recipe Source:  Scrambled Hen Fruit

And lastly, I cannot end this post without sharing one of my son's favorite Halloween-time lunches.  And sorry, no apples in this one :)



Halloween English Muffin Pizzas
Alright, no real recipe here.  But aren't they cute?!  
I bought some wheat English muffins and slathered them with some jarred pizza sauce.  On the Jack-o-lantern I just used shredded mozzarella cheese, and on the mummy we used string cheese.  Cut out pepperonis into a few different shapes for the Jack o' lantern and use sliced olives for mummy's eyes.  Place on a baking sheet and place under the broiler just until cheese melts and starts to bubble.  Enjoy!

I am always up for trying new recipes, so if there are any you'd like me to try or future posts you'd like to see....I'm all ears!

Happy Fall!

Britni
http://myrecipeboxx.blogspot.com/

Quick Meals and Suggestions

Today I am thrilled to introduce you to the second contributor who will be posting about cooking!  Britni from My Recipe Box is super talented (and not just in cooking!). One of the reasons I love her blog so much is that she not only uses personal recipes, but she pulls recipes from EVERYWHERE..something that I appreciate as a busy mom who doesn't have hours to just look through yummy recipe books and blogs. She tweeks some recipes and others she leaves the same.  SO happy to have her on board here on the blog. Welcome, Britni!

Hello Kiki Creates readers.  I am Britni, and I like to cook!  This was not always the case.  When I was working full-time, I was all about the takeout meals on the way home from work or a quick box mix that was probably loaded with preservatives.  A few years back my husband started dental school, and my working days were slowly cut back so I could be with my kids.  Therefore, my budget changed and I was forced to start cooking more.  I have grown to love it :)
I started my blog, My Recipe Box a few years ago as a way to keep my family's recipes organized and easily accessible.  From that I started adding other fun recipes I wanted to share, and now I am obsessed with looking for and trying new recipes.  I am so excited to be able to share some fun kitchen tips, recipes, and other food fun with you :) 


A little background on me...I am currently living in Ohio, where my hubby is attending his LAST year of dental school (HALLELUJAH!) and am honored to be a mommy of 2 little boys.  I work as a RN at a local hospital and have seen the consequences of poor lifestyle choices and eating habits on a daily basis.  This is why I am committed to eating out less, using more fruits and veggies in my cooking, and keeping the sweet treats to a once a week occasion. 

My back to school time is a little different, instead of sending kids off to school, I am sending my hubby off to school.  Many nights he walks in just long enough to have dinner with us as a family before I walk out the door to work my crazy night shifts.  On these kind of nights, a quick meal is the best I can do without ordering a pizza a few times a week :)  I have learned over the years that a fast meal doesn't have to be one out of a box, it can still be nutritious and full of flavor if you do just a small amount of work yourself.

I have put together a few of my tips and recipes for busy weeknights when everyone is getting pulled different directions between practices, meetings, hanging out with friends, and doing homework.
1.  Freeze homemade pizza dough for easy pizza and breadsticks.  The next time you make up a batch, why not do a double or triple recipe?  How fun is it to have pizza night with the family!?  You can make individual, smaller pizzas where everyone can have their own toppings (make 4 smaller pizzas and put them on a cookie sheet) OR make 1 or 2 different kinds on a regular size pan.  Or my favorite, grilled pizza...trust me, it will change your life!

Basic Pizza Dough

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl or mixer, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
 Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

To freeze the dough balls, dust each one generously with flour as soon as it has risen (it will continue to rise in the freezer for a few minutes), wrap in plastic wrap, and put each one in a separate zip-top bag. Freeze for up to a month.  Good for breadsticks as well.

It's best to transfer frozen dough from the freezer to the refrigerator the night before (or 10 to 12 hours before) you want to use it. But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours. The dough is practically indestructible.
To grill your pizza, on a floured surface roll out dough into a circle about 1/8 inch thick. Place on cooking sheet. Place one pizza on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time (If your dough starts to char on the grill after the first few minutes, you can finish melting the cheese and toppings with your broiler, watch your crust closely!)

Some of our favorites we have made include:

BBQ chicken pizza (bbq sauce base, chicken, bacon, red onions, mozzarella cheese, cilantro, green onions)
Chicken Pesto Pizza (pesto base with mozzarella cheese, chicken, artichokes, bacon, red onion)
Traditional (pizza sauce base, mozzarella cheese, pepperoni, italian sausage, olives)
Margherita (olive oil and garlic base, fresh mozzarella, basil, thinly sliced tomatoes)

2.  Pre-cook and freeze chicken.  The next time you find chicken breasts on sale, buy a few bags!  Cook the chicken using your preferred method, i.e. crockpot, boil, bake, grill, etc.  Chop some of the breasts into cubes and shred some others, then measure them out into about 2 cup portions and put them in small freezer ziplop baggies.  Date them.  The next time you are running short on time for dinner, pull out a baggie, defrost it, and it is ready for your favorite casserole, chicken tacos, sandwich, nachos, stir-fry, salad, enchiladas...use your imagination!

This recipe is good year-round, no need to wait for ingredients to come into season :)

Turkey (or Chicken) Cranberry Wraps
From:  my recreation from Fresh Cafe in Owings Mills, MD
*No real measurements...just put as much as you want on that will fit in the wrap!*
tortillas--flour, whole wheat, or spinach
chopped up turkey or chicken, cooked (I like mine grilled)
romaine lettuce, chopped
mandarin oranges
craisins
walnuts
swiss cheese, shaved or shredded
raspberry vinaigrette dressing (Kraft makes a good one)
Assemble and enjoy!


3.  Skillet Meals.  There is nothing wrong with throwing a bunch of fabulous ingredients into one pan to make a fabulous meal.  The best part about these is they usually take 30 minutes or less.  I know, some of you are thinking I'm talking about hamburger helper type stuff, but trust me, there are wonderful recipes out there that you will love!  It is a great way to use up veggies and sauces out of your refrigerator...here is an example for you:

Potato Keilbasa Skillet

1 pound red potatoes, cubed  (About 3 medium sized potatoes)
3 Tbs. water
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 Tbs. olive oil
2 Tbs. brown sugar
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach ( I like to chop my spinach, but you can use them whole if you prefer)
5 bacon strips, cooked and crumbled
Directions:  Place cubed potatoes and water in a microwave-safe dish. Cover bowl with plastic wrap (no need to poke any holes) and microwave on high for 4 minutes or until fork tender; drain.  (Mine took closer to 6 minutes before they were fork-tender)
In a large skillet on medium-high heat, saute kielbasa and onion in oil until onion is tender; about 3-5 minutes. (I skipped the oil and just used the bacon grease to fry it in.)  Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Meanwhile, combine the brown sugar, vinegar, mustard, thyme, and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yields 4 servings.
From:  Recipe Shoebox


4. Keep a bag of frozen meatballs in your freezer. 
~Throw some in a crockpot with teryaki sauce, bbq sauce and a can of crushed pineapple, or a bottle of chili sauce and grape jelly.  Cook on high for 2-3 hours.  Serve over rice.
~Heat some up  using stovetop directions on package with some bottled or homemade marinara sauce.  Serve over cooked noodles or put on a hoagie roll with some sliced cheese for a yummy sandwich.

5. Utilize your crockpot.  I never realized crockpots were so useful for EVERYTHING!  I have used my crockpot over the past few years for everything from dessert, to soup, to a Sunday roast.  They make meats tender, and gives you that "home-cooked" taste with little effort.  The only hard part is planning ahead.

It doesn't get any easier than this...3 ingredients AND you put the chicken in frozen.  Everybody wins :)

Crockpot Hawaiian Chicken
5-6 FROZEN chicken breasts
1 (20 oz) can pineapple chunks, drained
1 (16oz) bottle BBQ sauce

Spray crockpot with cooking spray and place frozen chicken inside.  Cover with BBQ sauce, then dump pineapple over top.  Place lid on and cook on HIGH for 3 hours.  Shred chicken with a couple of forks and stir so the sauce covers the chicken.  Serve over rice.
6.  Omlets in a Bag.  Who doesn't love breakfast for dinner?  This is an easy way to make a bunch of omlets at once with everyone getting EXACTLY what they want.

The instructions are simple.  Gather your favorite omlet fixin's...here's a few suggestions:

handful of cubed ham
2 Tbsp cheese--cheddar, mozzarella, parmesan, monterey jack
handful diced turkey (or deli turkey sliced)
1-2 Tbsp bacon crumbles
handful fresh spinach leaves
1 Tbsp yellow or green onions, diced
handful of asparagus, diced
handful of sliced mushrooms
1 Tbsp salsa
1 Tbsp pesto (my favorite)
1-2 Tbsp diced green or red peppers
dash of salt and pepper
dash of hot sauce
USE YOUR IMAGINATION!

Put a large pot on the stove filled half way with water and bring to a boil.

Then, whip up 2 eggs per person in a bowl with a fork and put it in a quart size heavy duty ziplock bag (not the cheap flimsy stuff).  Have everyone add their favorite ingredients, seal up the bags and write each person's name on their bag with a Sharpie. 
Place bags in boiling (up to 8 bags) water and cook for 13 minutes.  Open and the omlets should slide out easily. 
7. MEAL PLAN!  I cannot tell you how this has changed my life.  If you do this, you will spend less at the grocery store (instead of buying ingredients for things and then forgetting what you bought them for OR buying extra things), you can plan quicker meals on the nights you know will be crazy, and you can utilize the sales.  Every Sunday I sit down and look through the ads to see what is on sale.  Then I look at my recipes and decide what I can make for the best deal (when I can use coupons on sale items, this is a major bonus).  It does take work on your part, but you will be a lot less stressed and prepared for dinner if you do this.  TRY IT!

I wish you all a happy, safe school year and I am excited to share more of my ideas with you :)

Amazing, right?! I cannot wait to try a few of these recipes and suggestions out.  Do you have any go-to meals for times when you need a meal in a snap?

Also..Kristen Duke is starting a really fun series today called:

I am excited to be her guest on the 22nd of this month. BUT I will let you know she has some AMAZING blogs the entire month showing ways to show off your family pictures. So fun, right?!

You can find her blog HERE and there will also be a button on my sidebar for the month!