Hot Bacon Dip

I bet I had you at BACON!  This dip screams Super Bowl.  Cook your bacon ahead of time to prep a quick fix before the game.  No one is counting calories on Super Bowl Sunday!  So PIG out! -AF

Hot Bacon Dip

8 oz. sour cream

8 oz. cream cheese, softened

3 green onions, chopped

1/2 c mayonnaise, use Hellmann’s on this one

8 oz. sharp cheddar cheese, shredded

1/2 lb. bacon, fried, crispy, and crumbled

Mix sour cream and cream cheese together.  Add green onions, crumbled bacon, mayonnaise and 6 oz. cheese.  Mix it up.  Place in a small oven-safe serving dish and sprinkle with remaining cheese.  Bake at 325 degrees for 15 minutes.  Serve warm with crackers, vegetables, or chips.  For a large group, double recipe and cook for 25 minutes.

Fuller Chili

The countdown is on to the big game.  What will you be serving for the Super Bowl?  Change it up and make chili.  A chili bar is a fun way to let your guest garnish their chili with their favorite yummies.  I’m a sucker for a Frito Pie.  This regional treat always makes me happy.  You can see that I add the toppings.   Change the score this year with your own chili bar.
The countdown to Super Bowl has begun! -AF

Fuller Chili
(the first recipe my mother-in-law shared with me- A few adaptions have occurred but she still loves me!)

1 1/2 lb. hamburger or turkey meat

1 bell pepper

1 white onion

1 large can Ranch Style Beans

1 large can diced tomatoes

1 can stewed tomatoes

1 can Rotel (if you like it hot)

1 large can of tomato juice

1 pkg. chili powder (envelope)

1 T chili powder

1 t garlic

Brown meat.  Drain any fat.  Add package of chili powder and water.  Let season set.  In large soup pot, soften onions and bell peppers about 4 minutes.  Now add everything to soup pot.  The last ingredient I add  is the tomato juice.  You need to make the executive decision of how thick you want your chili.  Decisions, decisions.  Bring chili to a boil.  Simmer for at least 30 minutes.  You can also make in a crockpot.

Set the chili bar.  We add shredded cheese, onions, sour cream, and hot sauce.  Plus we love Frito pies. Load it up!

Make it a Frito Pie!

Monster Cookies

The smell of cookies…  Today the Fuller home was seasoned by Monster Cookies.  The only thing that is scary about these cookies is the amount you may consume.  Personalize your cookies with colorful M&Ms.  Today I used V-Day M&Ms but how fun to use your favorite team colors for the Super Bowl.  Pour a cold glass of milk and you are set!
For the Cookie Monster in all of us!- AF

Can you feel the LOVE?

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup and 2 T brown sugar, firmly packed

2 cups peanut butter

3 eggs

1 t corn syrup

1/4 t vanilla

4 1/2 cups regular oats, uncooked

2 t baking soda

1/4 t salt

1 cup M&Ms (get crazy with your colors)

1 cup semi sweet chocolate chips

Beat butter at medium speed with an electric mixer until creamy.  Begin to add sugars, beating well.  Add peanut butter, eggs, syrup and vanilla.  Mix well.  Add oats, soda, and salt; stir well.  Now stir in M&Ms and chocolate chips.  Dough will be stiff.

Pack dough into a 1/4 cup measuring cup.  Drop dough 4 inches apart onto lightly greased cookie sheets.  Lightly press each cookie with fingertips into a 3 1/2-inch circle.

Bake at 350 degrees for 12 minutes (the center of cookies should be slightly soft).  Cool slightly on cookie sheet.  Remove cookies to wire racks to cool.  Makes about 2 1/2 dozen cookies.

Soy and Ginger Cod

Fish was another one of those ingredients that I avoided cooking.  Honestly, it was only because I did not know how.  I will say every time, “Face your Fears in the kitchen!”.  In my case, my fear was fish.  This is a simple, baby step into cooking fish.  It is delicious and not too bad for you.  If you have not explored your local fish market, take a field trip.  It is interesting what a wink of the eye and a smile can do to land you the freshest fish in town.  Plus you will learn when the fish arrive each week and where it came from.
Face your Fears!- AF

Soy and Ginger Cod

3 T low-sodium soy sauce

2 t sesame oil

1/4 c green onions, finely chopped

1 t fresh ginger, grated

1 t garlic, finely chopped

1 lb. cod (roughy or flounder works great too)*

Preheat oven to 400 degrees.  Mix soy sauce, sesame oil, onion, ginger, and garlic in a small bowl. Place the fillets in an ovenproof casserole dish.  Drizzle the soy sauce mixture over the fish.  Bake for 12 minutes or until the fish flakes easily.

*When selecting your fish, make sure to ask where the fish has lived before it came to you.  There is a lot of research out there.  I avoid farm raised fish.  Also, I’m very picky about what country my fish come from.  Honestly, stick to USA regulated fish. (my opinion)

This recipe is for 1lb. of fish.  If you look at the fillets and notice it is not enough for your family, just buy more and change the measurements on ingredients.

Asian Marinated Beef

I was always intimidated by cooking my own Asian food.  It seems so time consuming and intense.  Then I decided to be a big girl and give it a try.  Several years ago this was my first attempt recipe.  It was a hit and so yummy!  It will have your chopsticks dancing!  So, give it a shot and try something new.  -AF

Asian Marinated Beef

1/4 c soy sauce

1 T sugar

2 t sesame oil

1/2 c minced green onions

1 T minced garlic

1 T minced ginger

3 T sesame seeds, toasted

1 lb. flank steak

1 T vegetable oil

In a medium bowl, stir soy sauce, sugar, sesame oil, onions, garlic, ginger, and 2 T sesame seeds.  Stir until sugar is dissolved.  Slice flank steak across the grain into thin slices.  Add steak to bowl, toss to coat and marinate for 15 minutes.  Heat vegetable oil in a large skillet over med-high heat.  Add steak in one layer and sauté, turning until brown and cooked through.  Add steak to plate and sprinkle with sesame seeds.  Serve with rice.  I cook edamame to serve with this tasty meal.  Feel free to add extra soy sauce.

Hot Chicken Salad

I will admit it.  I love comfort food!  When it is gloomy, cold, or I’ve just had a bad day, I need comfort.  The truth about comfort food is it warms us up and we don’t care about the calories.  I have been making Hot Chicken Salad for about 10 years.  It is the perfect meal for your not so perfect days.
Here’s to comfort food! -AF

Hot Chicken Salad

2 cans cream of chicken soup

1 c mayo

1 1/2 c grated cheddar cheese

1 t salt

1 t pepper

4 c chicken, cooked and diced

1 c celery, chopped

1 c onion, chopped

1 c almonds, slivered or sliced

1 (8oz) water chestnut, drained

Chow mein noodles

Mix soup, mayo, cheese, salt, and pepper in a large mixing bowl.  Add chicken, celery, onions, almonds, and water chestnuts.  Pour into a 2 quart casserole dish.  Top with chow mein noodles.  Cook at 350 degrees for 45 minutes.  Plenty of time for you to curl up on the couch before dinner time.  I have served this with white rice.

Homemade Pizza Dough

We love Pizza!  When we are not ordering from Pizza Hut, we make it at home.  This pizza dough is from Gourmet Magazine.  I have used it for several years.  I can hand toss with the best of them.  (It’s all in the wrist!)  Experiment with all the fun toppings.  In my opinion, the more the better!
It’s all about the dough!- AF

Pizza Dough

2- 1/4-oz. packages active dry yeast

4 1/2 to 5 cups unbleached all-purpose flour, divided, plus additional for dusting

2 cups warm water, divided

2 t salt

Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)

Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

Dough can rise slowly in the refrigerator for 1 day. Bring to room temperature before using.

Now the fun begins.  Stretch out your dough by rolling or tossing. Makes two large pizzas.  Or divide to make smaller, personal pizzas.  Add pizza sauce, cheese, and endless toppings.  I usually brown italian sausage for our pizzas.  Other toppings suggestions: onions, bell peppers, jalapeños, black olives, pepperonis, prosciutto, fresh mozzarella, or basil leaves.

Cook your pizzas for 18 minutes at 350 degrees.  Slice and enjoy!

White Enchiladas

This recipe comes from my mom’s kitchen.  It is a quick and painless meal.  The hardest part is deciding how cheesy do you want your enchiladas!  And mom, thanks for saving us time in the kitchen!

White Enchiladas

1 lb. chicken breasts, skinless and boneless

16 oz. sour cream

1 can cream of chicken soup

1 can diced green chilies

8 large flour tortillas

8 oz cheddar cheese (or more if you like it cheesy)

Boil chicken until cooked. Shred chicken.  In bowl combine green chilies, cream of chicken, and sour cream.  Spoon cream mixture on tortilla, spread a small handful of chicken on top, then add a handful of cheese.  Place stuffed tortilla, seam down,  in a greased 8 1/2 X 11” pan.  Continue with the rest of tortillas.  Spoon the rest of the cream mixture over the top of the enchiladas.  Sprinkle with extra cheese on top.

Cook for 30 minutes in a 350 degree oven.

Great leftovers, perfect meal to bring to a friend, and you can make ahead and freeze.

If you want, start with cream mixture then add cheese and onions.

Sweet and Salty Cookies

Sweet and Salty all at the same bite!  These cookies are a hit at our home.  Perfect recipe to get the kids involved.  I love to have my little boy in the kitchen.  Of course sampling is part of the fun but counting, measuring, and comparing are great kitchen skills.  These cookies are so good that they might become breakfast for some.  (not mentioning names in our house!)
Keep stirring!- AF

Chocolate, Peanut Butter, and Pretzels, Oh My!

Sweet and Salty Cookies

1 1/2 cups of all purpose flour

1/2 t salt

1/4 t baking soda

1/2 cup butter, softened

1/2 cup light brown sugar, packed

1/3 cup sugar

1 egg, beaten

1 t vanilla extract

1 cup milk chocolate chips

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Kosher salt

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and completely beat ingredients.  Stir in the chocolate chips, peanut butter chips, and pretzels.

For best results, cover and refrigerate for an hour.  Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Create well rounded tablespoonfuls of the dough and sprinkle with kosher salt. Leave about 2 inches between each ball. Bake for 11 minutes. If you want crispy cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to wire rack. Makes about 2 dozen.

Little Chef in the kitchen

Cream Cheese and Sausage Crescent Roll

So, it’s the weekend!  Our family always enjoys breakfast on the weekend.  This is such a family favorite even my brother-in-law makes it.  There is no excuse with this three ingredient recipe.  I promise there will be no leftovers.
Happy Brunching! – AF

Cream Cheese and Sausage Crescent Roll

1 lb. mild breakfast sausage

1 can crescent rolls

1 pkg. cream cheese

Preheat oven according to crescent rolls directions. In skillet, brown and crumble sausage.  Drain all grease. Return to pan, over low heat, add cream cheese, stirring well until thoroughly mixed. Remove from heat. Roll out one tube of crescent rolls onto cookie sheet, pinching seams together. Place sausage mixture down the middle of the crescent rectangle. Pull up the side of the crescents and pinch together at top.  The mixture will be encompassed by the crescents. Bake according to package directions. Cut into sections to serve.
Serve with fruit.