About This Blog

I enjoy new recipes...especially those that are easy. I always look for two things in the ingredients - a short(er) list and ones that I normally have on hand anyway. So if you are looking for something new to serve...look here!

I can't promise that the recipes will all be easy or healthy, but I do promise to try to add a new one every now and then that I have already tried myself.

Visit my personal blog at www.take10withtricia.com.

Monday, April 26, 2010

Oven-Baked Red Potatoes

The number of potatoes you use will solely depend upon how many people you are feeding. I have seen this done in a 9x13 dish and in an 8x8 for a smaller serving.

Red Potatoes
Dry Packet of French Onion or Onion Soup
1/4 Olive Oil

Rinse potatoes and boil for 15-20 minutes. While boiling, prepare the "topping". Mix 1/4 cup olive oil and 1 packet of dried french onion soup in a gallon-size ziploc bag. Cool potatoes for a few minutes and cut into bite-size pieces. Put potatoes into the bag, seal the bag and mix into the seasoning.

Bake in greased dish on 350-375 (depending on your oven) for about an hour or until the potatoes are cooked through.

Thanks Betsy!

Thursday, April 22, 2010

Salsa Chicken

I found this recipe in a magazine article titled "Sick of the Same Old Chicken?"

Chicken Breast(s)
Shredded Cheese (I used a Mexican blend)

Put chicken breast(s) in a dish and cover with your favorite salsa. Bake on 350-375 for about 30 minutes or until cooked-through. Add shredded cheese to the top and bake another 3 minutes or until cheese is melted.

I served it with Spanish rice, black beans and asparagus...yum!

Monday, April 19, 2010

Peanut Butter-Toffee Cheesecake Brownies

These brownies are super easy to make. They are definitely a nonhealthy, very rich treat. I did steps 1-4 the night before and then step 5 the next morning and served them that evening.

Prep Time: 15 Min
Total Time: 2 Hr 55 Min
Makes: 36 brownies

1 box box (19.5 oz) Pillsbury Chocolate Fudge brownie mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water (I use milk)
2 eggs
1 package (8 oz) cream cheese, softened (I used 1/3 less fat)
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
1 bag (8 oz) Heath® milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream (some of the reviews said they just used milk and it worked fine)

  1. Heat oven to 350°F. Lightly spray 13x9-inch pan with no-stick cooking spray.

  2. In medium bowl, stir brownie mix, oil, water (or milk) and eggs 50 strokes with spoon. Spread batter in pan; set aside.

  3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add condensed milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.

  4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

  5. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutritional Information
1 Brownie: Calories 220 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 90mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 19g); Protein 3g Percent Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 1 1/2

Thursday, April 15, 2010

Crock Pot Shredded BBQ Chicken

2 Chicken Breasts
1 Bottle of your favorite BBQ sauce

Spray crock pot with oil to prevent sticking. Put enough BBQ sauce in to cover the bottom. Place 2 (mostly thawed, if frozen) chicken breasts on the sauce. Cover chicken with the rest of the sauce. Cook on low for 6-8 hours. About 4-5 hours in, remove the chicken breasts and shred with a fork and then return to the crock pot.

Serve with green beans, mashed potatoes and rolls or on a bun with some chips!

I'm not sure I'd leave this one on all day while I was at work. It was starting to get a bit crispy on the edges and I think 10-12 hours would be too long for it to cook. Plus you want it to cook 2-3 hours once shredded to really get it juicy and flavorful. So unless you could find a way to start it on your lunch hour, I'd stick with preparing this one when you are home.