Amen. Let's Eat!
Sunday, October 15, 2006 Oprah Pie

This recipe was featured on Oprah. The lady who invented it won a million bucks for the recipe. The times I have made it, people have agreed it was worth that prize. Quick, easy, and sweet.

1 pre-made pie crust (if you're all "I can make a homemad pie crust" then go for it, you domestic snob) :)

1/2 cup butter
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 Nature Valley Oats 'n' Honey granola bars, crushed
1/4 cup chocolate chips
1/2 cup walnuts (I think walnuts taste like bumcrack so I use pecans)
1/4 cup quick cooking oats

Heat oven to 350°F. In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust.
Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.
Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.

Posted by Amanda Brown :: 7:18 PM :: 2 comments

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Pretty Much the Best Shepher's Pie

When Jen lived at our house I made this once a week and it was devoured quickly each time. A delicious and warm meal for a fall evening.


2 tbsp. vegetable oil
1/2 cup chopped onion
1 pound ground beef
2 cloves minced garlic
1 tsp salt
1/4 tsp pepper
1 1/2 cups frozen peas
2 cups cheddar, cubed (and herein lies the secret to this recipe: CHEESE! It makes everything full of fatty goodness)
2 cups potatoes, cooked and whipped

Boil potatoes and mash them, then set aside. Saute onion in oil in frying pan. Add beef, salt, pepper and garlic; cook until beef is brown. Combine beef, peas and cheese. Place in 2 quart casserole dish. Spoon whipped potatoes around the edge. Bake at 375 degrees for 20 minutes.

Posted by Amanda Brown :: 7:12 PM :: 2 comments

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Wednesday, October 04, 2006 Basic Salsa

The base for any salsa. Add whatever you'd like to make it spicy. Cayenne powder, jalepenos, etc.

2 medium tomatoes, diced
1/2 small
onion, diced
garlic cloves, minced
1-2 tablespoon
S & P

Wash and dice tomatoes. Peel and cut onion. Peel and mince garlic.

In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper. Stir until well mixed.

Enjoy with chips or add to entrees for flavor/side dip!

Posted by Jen :: 6:29 PM :: 0 comments

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Chicken Fajita Pizza

Soooo gooooood.

1 tablespoon olive oil
1 lb
chicken breasts, skinned,boned,cut into 2 x 1/2 inch strips
1-2 teaspoon
chili powder
1/2 teaspoon
1/2 teaspoon
garlic powder
1 cup thinly sliced
1/2 cup
green bell peppers, strips
1/2 cup
red bell peppers, strips
pizza dough, for 12 inch pizza (frozen, premade or homemade - we like homemade)

1/2 cup mild salsa (I used basic salsa recipe)
2 cups
monterey jack cheese, shredded (I used mozzarella)

Heat oil in large skillet. Add chicken and cook, stirring frequently until lightly browned. Stir in seasonings.
Add onions and bell peppers. Cook until vegetables are crisp but tender.

Heat oven to 425 degrees F.

Sprinkle pizza pan with semolina flour and press dough into pan.
Pre-bake dough until it is a very light golden brown, about 6 minutes.

Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese.

Bake for another 8-12 minutes until crust is golden brown.

Posted by Jen :: 6:25 PM :: 1 comments

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Homemade Mac & Cheese

This is apparently a "light" version but I don't see how. This is as comforting as chicken noodle soup. :)

1 onion, minced
3 tbsp. oil
3 c. milk
1/4 c. flour
2 c. shredded cheese
4 oz. light cream cheese or 1 c. mozzarella
1 tsp. dry mustard
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
3 c. macaroni
1/2 tsp. cayenne

1 c. bread crumbs
3 tbsp. butter, melted
2 tbsp. parmesan

I also often added diced tomatoes and zuchini to get some veggies in there.

Cook pasta until almost tender.
Saute onion in oil until tender. Add flour, then whisk in milk. Heat until thickened. Removed from heat. Add cheeses and spices. Stir until melted. Add cooked pasta. Put in greased casserole dish.

Prepare topping. Sprinkle on top of noodle mixtures.

Bake at 450 for 10 minutes until bubbly and golden brown.

Posted by Jen :: 12:03 PM :: 2 comments

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Chicken with Sun-Dried Tomato Sauce

I got this recipe from my Aunt Lyse about a year and a half ago and have since made it many many times. It's a good one!

1 - 8oz jar oil-packed sun-dried tomatoe halves
4 - 6 oz skinless, boneless chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. fat-free, less-sodium chicken broth
1 tsp. dried oregano
1/2 tsp. balsamic vinegar

Drain sundried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tbsp. to coil chicken. Finely chop 1/4 c. tomatoes, set aside for sauce. Place remaining oil and tomatoes in sundried tomato jar and reserve for another use.

Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 tsp. salt and pepper.

Heat 1 1/2 tbsp. reserved oil in a large skillet over medium heat. Add chicken; cook six minutes on each side or until done. Removed chicken from pan; keep warm.

Add chopped sundried tomatoes, 1/8 tsp. salt, pepper, broth, oregano and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/3 c. (about 3 minutes).

Serve sauce over chicken.

Posted by Jen :: 11:25 AM :: 0 comments

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