No Bake Cheesecake

No Bake Cheesecake

1 8 oz package cream cheese (room temp)
1/2 cup sour cream (room temp)
3/4 cup sugar
8 oz cool whip (thawed)
1 pre-made graham cracker crust

Using a hand mixer cream sugar and cream cheese. Then mix in sour cream. Fold (use a spatula) in cool whip. Put cream cheese mixture into crust and let set in refrigerator for 1-2 hours.

Kabob Marinade

Awesome Kabob Marinade

1 1/2 cups oil

3/4 cup soy sauce (can use low-sodium)

1/4 cup Worcestershire sauce 

1/2 teaspoon salt (or to taste I use seasoned salt)

3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes

1 teaspoon pepper (or to taste)

1/2 cup wine vinegar

1 -2 tablespoon fresh minced garlic (or to taste, I use lots!)

1/3 cup store-bought teriyaki sauce

1/2 cup honey 

2 small green onions, chopped (optional)

Put all ingredients into a blender (except the green onions, if using add them in after blending). Blend for 30-40 seconds. Mix in in green onions. This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.

*NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Mindy's Chicken Pesto Sandwich

Chicken Pesto Sandwich

2 pkgs refrigerated French Bread dough (I used 1 store bought French bread)
2 Tb olive oil, divided
3 Tb grated fresh Parmesan cheese
1 lb boneless skinless chicken breast, or use kettle cooked turkey breast or rotisserie chicken
salt and pepper
2 medium red bell peppers
2/3 cup mayonnaise
1/3 cup prepared basil pesto
1/4 tsp Lemon Pepper seasoning
2 cups fresh spinach leaves, washed and stemmed

Place dough, seam side down on a large baking stone or silpat covered cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. Immediately remove bread to cooking rack and cool completely. (If you use store bought French bread, you can skip all of this.)
If grilling the chicken heat grill to medium temperature. Brush chicken with 1 tsp of olive oil season lightly with salt and pepper. Slice bell peppers into 1/2 inch strips and toss with remaining 1Tb of oil. Place chicken and bell pepper slices on grid of grill. Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender. Remove from grill and cool slightly. Cut chicken into thin strips. Combine mayo, pesto and lemon pepper. To assemble sandwich, cut bread in half horizontally. Spread half of the presto mixture over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over top half. Cut each loaf into 4 sections. Enjoy!

Carly's Spinach Salad

Spinach Salad

Ok, I don't have an exact recipe for this. I usually just throw everything together.

Sugared Pecans (or almonds, or walnuts, whatever you have on hand is fine)

 1/2 cup sugar

1 1/2 - 2 cups nuts

Put nuts in sauce pan on medium high heat, add sugar and cook until sugar melts and crystalizes onto the nuts. Watch this VERY carefully. The nuts toast very fast and can burn in a second! I do not walk away, I just stand there. It only takes about 5 minutes.

Salad

Bag of spinach, washed and stems torn off (the stems are personal preference)

1/2 cup dried cranberries

1/4 crumbled blue cheese

1/2 cup nuts

Toss salad and add dressing. I use a raspberry vinaigrette or a white balsamic vinaigrette by Girards. But you can use any brand. The white balsamic is only a Girards dressing. 

Again, I don't have an exact recipe for the salad so just use as little or as much of the ingredients you like. This is just for a general guideline.

Crispy Southwest Chicken Wontons

Crispy Southwestern Wontons

1 tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1 clove garlic, minced
1/4 cup frozen corn kernals
1/4 cup canned black beans, drained
5 oz (1 cup) chicken, shredded
1/4 tsp pepper
1/2 cup shredded cheddar cheese
2 tbsp (1/2 pkg) dry ranch dressing
24 wonton wrappers
canola or vegetable oil for frying

Heat olive oil in a large skillet over medium heat. Add onions and salt and saute for 5 minutes. Add bell pepper and cook for 5 more minutes. Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing. Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. When the oil is hot, place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.

I got this from a blog, Kevin & Amanda. She has alot of great EASY recipes. Super Yummy!

New Recipes

Hey Guys!
Just thought doing a recipe blog would be a good idea. Mindy and I were discussing it and thought it made sense. That way everyone has access to the recipes.
When you add a new post make sure you tag or "label" it as far as if it's a soup/salad, side, chicken, beef ect. I am not sure if you will be able to be able to put them into different categories or if I will have to do it. I will look into that.
Hope you all enjoy Homemade by the Octagon!