Taco Pie

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This is a pretty fun take on tacos. The next time you have taco night with your family, try making a taco pie instead. You take a can of crescent rolls and press them into a pie pan and then layer on the beef, cheese and tortilla chips.  I used the garlic butter crescent rolls instead of just the plain crescent rolls and I think the garlic flavor helped make this pie even better. Once the pie comes out you can top it with your favorite Taco toppings. I recommend taco sauce. We didn’t have any in our house, and now I wish we did. It would have made this taco pie really good. I’d make this again. Maybe with some beans and corn inside the meat sauce next time.

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Taco pie recipe adapted from Taste and Tell

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Baked Sweet and Sour Chicken

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I’ve been sick lately and haven’t been in the mood to cook anything until tonight. Being sick around Christmas time sucks. I was supposed to go to my cousin’s in Grand Forks, ND but I didn’t, because I didn’t want to get my whole entire family sick. They were having prime rib and my Mom said that it was fantastic when she got back on Christmas day. Hopefully getting sick around Christmas time doesn’t become an annual thing…..

This has been one of the best recipes on pinterest I’ve found in quite a long time. I think I look at pinterest too much during the day, because I’ve noticed that a lot of recipes get pinned over and over again. Every once and awhile, I’ll find something good I want to try though.

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The rice reminded me of the rice they served at the Habachi restaurant I went to at the beginning of this month. The only thing that was missing was the butter, so I added a tablespoon. I swear, I think when I saw them making it, they added a whole stick. The sweat and sour chicken was great too. You could totally cheat with this recipe and buy some of those chicken bites in the store that are already breaded and just dump the sauce over that. I will be making this recipe again. The next time you feel like going out for Chinese food stay at home and make it instead. You probably already have a lot of the ingredients on hand. Having frozen peas, carrots, and onions in the freezer always helps too! Here is the recipe. The recipe for the fried rice can be found at the link below too.

Recipe from Life as a Loft House

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Pretzel M&M Hugs

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I’ve been seeing a lot of pretzel creations on the Internet lately and this is one of them, thought I’d jump on the bandwagon myself. I went to three different stores looking for the round pretzels and no luck so I opted for the Christmas pretzels. The round ones actually work better because the hugs settle in there so nicely. All you do is place a hershey kiss on top of the pretzel and melt them in the oven for 4 to 6 minutes at 200 degrees, and once they come out you place an M & M on top of them. Super easy and it doesn’t require mixing anything in a bowl. What other pretzel creations will they come up with next?


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Recipe adapted from Cooking Classy

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Slow Cooker Chocolate Candy

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This recipe intrigued me because I never had tried making candy in my crock pot before. I read some of the reviews on Food Network’s website and decided to change a few things. 1. Check the chocolate every hour and 2. I used only 1 pound of peanuts.

I learned that your crock pot can be a good way to temper chocolate. However, this recipe can be made in about 20 minutes on the stove top. I don’t have one of those fancy crock pots where you can set the timer to however long the recipe takes. I think it’s time to upgrade my crock pot. Mine only has 4 settings: Keep Warm, Low, High, and Off. Is there crock pots out there where you can set the temperature of it? Best Buy has a crock pot with 7 different settings on it for $80.00 and it had a timer.  That would be really nice to have.

The recipe states that this chocolate takes 3 hours to melt in the crock pot. That is WAY to long. My chocolate was done melting in an 1hr and 30 minutes. It’s a pretty easy recipe too, just chocolate and peanuts. Next time, I may try adding other ingredients to it or try different chocolate.

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Slow Cooker Chocolate Candy recipe from Trisha Yearwood

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Hibachi Recipes

Wow, it’s been a really busy week here. I had two potulucks at work. Both were right after each other. I brought a pasta salad with bacon, cheddar, and tomatoes in it for one and Buffalo chicken dip for another. Lot’s of cooking this week. I really didn’t make anything new either. Had some Lasagna soup earlier this week and that lasted for a couple of days. So here you are with 3 brand new recipes in one post. Lucky you!

Recently, I went to a Hibachi restaurant for a friend’s birthday party. Ben and I don’t normally eat at those types of restaurants because they’re really expensive. It’s super easy to make everything at home. All it takes is a little time and love. The restaurant we go to starts off their meal with a bowl of mushroom soup. The soup is good and flavorful, and it doesn’t have much to it. Just a special type of broth, some sliced mushrooms, and scallions for decoration. It is so divine.

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Mushroom soup recipe from Carrie’s Cooking

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The way they serve each course there is kind of confusing to me. Next they give you rice with this really good sauce called Yum Yum, sauce. I’d rather have my rice and protein together. Then you also get to chose if you want any noodles. The noodles are so good… Probably because they use a lot of butter and MSG.

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Hibachi Noodles from Best of the Veg

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Homemade Yum Yum Sauce

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Every recipe I thought, was pretty similar to what I was served at the restaurants. If you want to make these recipes at home it’s good to have some Asian ingredients stocked up in your fridge. I like to keep my fresh ginger in the freezer and I take it out to use it whenever I want. These are some ingredients I recommend that you keep on hand.

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Rainbow Cookies

The name of these cookies are called Rainbow cookies. I would like to change that name to something more festive like Red and Green Cookies or Christmas Layered Cookies. Don’t you think?

These cookies were quite challenging to make. Almond paste was an ingredient I’ve never delt with before. It’s in the baking aisle if you haven’t looked for it at all. Then,  I don’t think there is enough dough to work with either. I had divided the dough as evenly as I could and the layers were all uneven. It may not look like it in the pictures but trust me, they were.

I think the next time I make these, I would just use a regular short bread cookie dough recipe and then flavor the cookie dough with almond extract. Almond extract lasts longer than almond paste does and has a better almondy flavor. Did I mention almond paste is really expensive also? I think I paid almost $6.00 for a 6oz tube. I’d also try it with different kinds of flavored jams or maybe nutella even.

recipe from Food Network Magazine

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Lighter Fettuccine Alfredo Sauce

Let’s face it. Nothing quite compares to Heavy Cream which is used as the main ingredient in Alfredo. Heavy cream can make anything bad taste good, not to mention butter and bacon. I think that Alfredo sauce is probably one of the hardest dishes to make lighter.

I used 1% milk instead of the 2% the recipe called for. That would have probably made the sauce a little bit richer. There is also fat free half-and-half, but I can never find that in the grocery stores. Is there such a think as Fat Free Heavy Cream???  It calls for butter and parmesan cheese too. HELLO?! That’s like impossible to find ingredients to replace all that yummy goodness with. I thought this recipe did a good job of trying to make it lighter and it still tasted good. Like I said before, nothing compares to the real sauce. If you ever feel like indulging this is the dish to make.

If any of you are experiencing blank pages, I’m sorry. Try loading it again in the next few moments. I have to upgrade my ram on this website and hopefully that should take care of the problem!

Servings: 4

Per serving: Calories 490; Fat 15 g (Saturated 8 g); Cholesterol 48 mg; Sodium 734 mg; Carbohydrate 66 g; Fiber 3 g; Protein 20 g

Recipe from Food Network Magazine

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Roasted Brussel Sprouts

Don’t let brussel sprouts scare you. I was scared to try them at first, and so was my husband. They stink while cooking in the oven, but in the end they still taste good. This is a really easy recipe to make if you are curious about trying brussel sprouts for the first time. Just a little olive oil, salt, and pepper, and cook them in the oven at a high temp for awhile and they taste amazing. They’re so cute too, almost remind me of little baby cabbages. I’m sure bacon would make them taste even better.

I am horrible at trying to get a vegetable in every day. I try to do that at dinner time, and I’ve been trying lately to get a new one in every week. Roasted broccoli is also good this way.

Servings: 6

Calories: 109; Total Fat: 7 grams, Carbs: 10g, Fiber: 4g, Protein: 4g

Recipe from Ina Garten


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