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Archive for the ‘Easy Recipes’ Category

awonton gooeyI have three words that are gonna rock your world.

Won Ton S’mores.

That’s right, Won Ton S’mores.

If you’ve never had them, run to the store and get the simple ingredients as fast as humanly possible to rectify the situation!

Are you heading to or hosting a Super Bowl Party this weekend? If so, you’ll be the MVP if you make a batch of these decadent little devils.

The wonderful folks at Nasoya recently gave me the opportunity to test out their Asian Style Wraps. Of course, the first thing that came to my mind was “how can I make dessert with these?”

Below, you’ll find the Won Ton S’mores recipe along with a few other tasty treats using Nasoya’s Won Ton and Egg Roll Wraps.

awonton ingredients

Ingredients

 

Place a miniature chocolate candy bar in the center of a Won Ton wrap.

Place a miniature chocolate candy bar in the center of a Won Ton wrap.

Add mini-marshmallows. If you use more than three it's almost impossible to get the wrap to seal.

Add mini-marshmallows. If you use more than three it’s almost impossible to get the wrap to seal.

 

Moisten the edges and fold the corners into the center. Press all the edges together to seal. This is very important!

Moisten the edges (use water or egg whites) and fold the corners into the center. Press all the edges together to seal. This is very important!

Heat oil in a heavy skillet on medium heat and fry for just a few seconds on each side until wrap is brown. Do not overcook! If you do, your marshmallows will disappear.

Heat oil in a heavy skillet on medium heat and fry for just a few seconds on each side until wrap is brown. Do not overcook! If you do, your marshmallows will disappear.

Drain on paper towels.

Drain on paper towels.

Yum! You dust with powdered sugar before serving, if you wish.

Yum! You can dust with powdered sugar before serving, if you wish.

 Won Ton S’mores

1 package of Nasoya Won Ton Wraps

1 bag of miniature marshallows

1 bag of miniature chocolate bars

Place one chocolate bar in the center of a wrap then add three marshmallows. Using water or egg white, moisten the edges of the wrap. Fold the corners of the wrap up into the center  and press edges to seal.

Add enough oil to coat the bottom of a heavy skillet and warm over medium-heat. When oil is hot, add S’more and fry on each side for just a few seconds, until lightly browned. Remove and drain grease on paper towel, then savor the crispy outside and deliciously gooey inside!

***

Sausage Cups

Sausage Cups

Sausage Cups

These are incredibly easy and unbelievably tasty. They’ll score a touchdown with all your football fans!

Four ingredients - that's it!

Four ingredients – that’s it!

Line a min-muffin pan with Won Ton wraps. Gently fold them into the cups.

Line a min-muffin pan with Won Ton wraps. Gently fold them into the cups.

Cook the sausage and drain, then mix with cream cheese and shredded colby-jack. Spoon into cups and bake at 350 degrees for about 8 minutes, until edges are brown.

Cook the sausage and drain, then mix with cream cheese and shredded colby-jack. Spoon into cups and bake at 350 degrees for about 8 minutes, until edges are brown.

Sausage Cups

1 package Nasoya Won Ton Wraps

1 pound sausage

8 ounces of cream cheese, softened

1 cup shredded colby-jack cheese

Preheat oven to 350 degrees.

Fry sausage and drain grease.

Mix sausage with cream cheese and shredded cheese. Set aside.

Line a mini-muffin pan with Won Ton wraps by gently folding a wrap into each muffin cup. Spoon sausage mixture into each wrap and bake for about eight minutes, until edges of the wrap are brown.

***

Bacon Cheeseburger Rolls

burger roll plated 2If you enjoy a good bacon cheeseburger, give these easy wraps a try. Full of great flavors, you won’t fumble by serving these to your hungry guests!

Ingredients

Ingredients

Brown the hamburger and drain, then mix with bacon and  cheese.

Brown the hamburger and drain, then mix with bacon and cheese.

Spoon filling onto an egg roll wrap. You'll use about two tablespoons of filling.

Spoon filling onto an egg roll wrap. You’ll use about two tablespoons of filling.

Fold the wrapper (take one corner toward the middle, then fold in the two ends, then finish rolling. Moisten edges with water or egg white to seal.

Fold the wrapper (take one corner toward the middle,  fold in the two side corners, then finish rolling. Moisten edges with water or egg white to seal.)

You can bake these in the oven at 400 for about eight minutes.

You can bake these in the oven at 400 for about eight minutes.

Or you can fry them for just a minute. Of course, we liked the flavor of the fried better than the baked!

Or you can fry them for just a minute. Of course, we liked the flavor of the fried better than the baked!

burger roll platedServe with ketchup or barbecue sauce… and don’t forget the pickles!

Bacon Cheeseburger Rolls

1 package of Nasoya Egg Roll Wraps

1 pound of hamburger

1 cup of bacon bits

1/2 cup shredded cheese

Season hamburger with your favorite seasonings and brown. Drain. Mix with bacon bits and cheese. Spoon about two tablespoons of meat mixture onto the center of an egg roll wrap in a rectangle. Fold the end of the wrap nearest you into the center. Fold in the two side edges, then roll the wrap, sealing the edges by moistening with water or egg whites (I used water, and it worked fine).

You can either bake or fry these.

If baking, preheat oven to 400 degrees and bake for about eight minutes or until edges start to brown.

If frying, heat oil in a heavy skillet over medium heat. Fry one side, then the other (takes about a minute total).

Serve with a side of ketchup or barbecue sauce for dipping.

***

Fruit Ravioli

a fruit ravioli pile2 It’s a guaranteed score with these little fruit pies!

Ingredients

Ingredients

Spoon a heaping teaspoon of filling onto a Won Ton wrap.

Spoon a heaping teaspoon of filling onto a Won Ton wrap.

Top with a second wrap.

Top with a second wrap.

This step is really, really important. Moisten the edges of the wrap and fold them up once. Then moisten the new edges and roll them inward.

This step is really, really important. Moisten the edges of the wrap and fold them inward once. Then moisten the new edges and roll them inward.

Crimp the edges with a fork to seal. If you don't get them sealed, the juice will explode out while you fry them. (Not that this happened to me.)

Crimp the edges with a fork to seal. If you don’t get them sealed, the juice will explode out while you fry them. (Not that this happened to me.)

Fry them in oil in a heavy skillet over medium heat. It should take a minute (or less) to brown both sides.

Fry them in oil in a heavy skillet over medium heat. It should take a minute (or less) to brown both sides.

Drain on paper towels.

Drain on paper towels.

 

Dust with powdered sugar and serve.

Dust with powdered sugar and serve.

Fruit Ravioli

1 package of Won Ton Wraps

1 can of fruit pie filling

powdered sugar

*Note – You can use any flavor of canned pie filling.

Spoon a heaping teaspoon of pie filling into the center of a Won Ton wrap. Top with a second wrap. Moisten the edges of the wraps and fold them inward. Moisten the new “edge” and fold it inward a second time. Using a fork, crimp the edges to make sure they are sealed.

Heat oil in a heavy skillet over medium heat. Fry each side for about 30 seconds, or until brown. Drain on paper towels. Dust with powdered sugar then stand back and watch them disappear!

***

Enjoy the Super Bowl and party safely!

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Beef Soup platedIf you’re looking for a warm bowl of comfort food on a cold wintery day, this hearty beef and barley soup definitely fits the bill.

Easy to make, you can serve a large group with this recipe.

Add a green salad and some toasted bread on the side and you’ve got a great meal.

Ingredients

Ingredients

Take about two pounds of stew meat and trim off most of the fat, cutting it into bite-sized pieces.

Take about two pounds of stew meat and trim off most of the fat, cutting it into bite-sized pieces.

Season with an all-purpose seasoning and salt.

Season with an all-purpose seasoning and salt.

Cover with foil and bake in a 350 degree oven for 2 1/2 hours.

Cover with foil and bake in a 350 degree oven for 2 1/2 hours.

Doesn't that look yummy? Don't you want to just snitch a piece?

Doesn’t that look yummy? Don’t you want to just snitch a piece?

When the meat is almost done, add water and broth to your stock pot.

When the meat is almost done, add water and broth to your stock pot.

Add the remaining ingredients and cover then cook on medium-high heat until it reaches a nice roiling boil.

Add the remaining ingredients and cover then cook on medium-high heat until it reaches a nice roiling boil.

Add meat, cover and let simmer on medium heat for about 15 minutes.

Add meat, cover and let simmer on medium heat for about 15 minutes.

Enjoy!

Enjoy!

Beef Barley Soup

2 pounds of stew meat, cut into bite-sized chunks

1 cup celery, cut into small pieces

1 cup frozen corn

1 cup frozen peas and carrots

4 cups chicken broth

8 cups water

1 cup Quick Barley

1 tbsp. parsley flakes

1 tbsp. all-seasoning

2 tsp. salt

1 tsp. onion flakes (or add real onion pieces if you like)

Preheat oven to 350 degrees.

Using a nine-inch cast iron skillet, give it a light coat of non-stick cooking spray. Place stew meat in the pan, add 2 tsp. all-seasoning and 1 tsp. salt. Cover with foil and bake 2 1/2 hours.

Just before the meat is done, put eight cups of water on to boil in a large heavy-bottomed saucepan or stock pot. (I used an 8-quart pot).

Add the chicken broth, salt, vegetables, barley, remaining seasoning, and parsley flakes (I happened to find some left-over potatoes in the fridge and tossed them in, too!) Cover and bring this to a boil.

Once it gets rolling, add the meat. Make sure you scrape all the delicious beefy goodness from the bottom of the pan into the soup. Cover and turn heat down to medium, letting this simmer for about 15 minutes, until veggies are cooked through.

Serve and enjoy!

She Who Loves a Warm Bowl of Soup on a Cold Day

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Lamb Gyro platedConfession is good for the soul, right?
I must confess that I’m a huge fan of Lamb Gyros. I should further admit my love for these developed from a food booth at the rodeo. I’d never eaten one until a few years ago.
My life shall never, ever be the same.
There’s something about the tender meat, zingy Tzatziki sauce, fresh tomatoes, and tangy Feta cheese encased in soft Pita bread that makes my knees wobble while my mouth waters.
Devastated when the food vendor wasn’t at this year’s rodeo (yes, I only get these amazing treats once a year), I decided to make my own.
The hardest part was locating some lamb. Three grocery stores later, I happened upon a manager’s half-price special or I probably wouldn’t have purchased the meat because it ran a little (okay, astronomically) on the high side.
Regardless of how or where I purchased the lamb, the gyros turned out so, so good. I almost had to beat Captain Cavedweller off so I could have half of the leftovers.

Here’s how we made them:

Gyro ingredients

Gyro ingredients

Cucumber sauce - make and set aside in the fridge while they meat cooks. You can also make it the previous night. Just cover tightly with plastic wrap and refrigerate until ready to use.

Cucumber sauce – make and set aside in the fridge while they meat cooks. You can also make it the previous night. Just cover tightly with plastic wrap and refrigerate until ready to use.

There are any number of traditional methods for cooking the meat. I stir-fried mine in a wok.

There are any number of traditional methods for cooking the meat. I stir-fried mine in a wok.

It didn't take long for the meat to brown or the delicious scent to cause us to anxiously begin assembling the gyros.

It didn’t take long for the meat to brown or the delicious scent to cause us to anxiously begin assembling the gyros.

Toast your Pita bread - just until it's warm.

Toast your Pita bread – just until it’s warm.

Then layer on all the delicious toppings and be thrilled you know how to make this at home instead of waiting to find the next vendor booth at a public event.

Then layer on all the delicious toppings and be thrilled you know how to make this at home instead of waiting to find the next vendor booth at a public event.

Lamb Gyro with Tzatziki Sauce

1 lb. of lamb, cooked and sliced into small pieces

1 tomato, sliced  into bite-sized chunks

1/2 cup Feta cheese

1/4 cup Kalamata olives, sliced

Pita Bread

Tzatziki Sauce:

1 cucumber, peeled and coarsely shredded

1/2 tsp. salt

3/4 cup plain yogurt

2 tbsp. white vinegar

1/2 tsp. dill weed

In a medium bowl, sprinkle salt over cucumber and mix well. Let stand five minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate until ready to use.

(Please ignore the fact I show sour cream in the ingredient photo because I forgot to get plain yogurt and had to make a little substitution. Ditto on the balsamic vinegar instead of white vinegar. Follow the recipe and you’ll be fine!)

You can use whatever type of lamb you like (or can find). I ended up with a package of lamb chops and cut all the meat off the bones into thin slices. I then put the lamb in a resealable bag with about 2 tbsp. olive oil, 1 tsp. salt, and 1 tsp. seasoning. I let the meat marinate overnight. I dumped the contents of the bag into a heated wok and stirred the meat around on medium-heat until it was nicely browned (and filled the house with a mouth-watering aroma).

While the meat cooks, chop your tomatoes and slice the olives then set aside.

Warm the pita bread in the oven for just a minute or two until it’s warm and soft and wonderful.

Layer on the meat, followed by the sauce, tomatoes, olives and cheese.

She Who Could Eat This Once a Week

Makes five Gyros.

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bundt cake platedMy most wonderful mother-in-law is spending the weekend with us.

So I baked a cake.

While it was baking yesterday, I kept thinking of that catchy tune If I Knew You Were Coming I’d’ve a Baked a Cake.

Since I did know she was coming and I did bake a cake, I thought I’d share the recipe with you.

I love bundt cakes because they are so easy to make and always so moist. I decided to experiment a little and boy was that a tasty idea. Even Captain Cavedweller gave this a two thumbs up.

Ingredients

Ingredients

Mix everything together except the sweetened condensed milk.

Mix everything together except the sweetened condensed milk.

Pour the milk into a thoroughly greased bundt cake pan.

Pour the milk into a thoroughly greased bundt cake pan.

Top with the cake batter. Do NOT mix or stir.

Top with the cake batter. Do NOT mix or stir.

Place it in an oven preheated to 350 degrees and bake for about 50 minutes.

Place it in an oven preheated to 350 degrees and bake for about 50 minutes.

Until it looks like this.

Until it looks like this.

Let cool completely before inverting on a serving platter.

Let cool completely before inverting on a serving platter.

Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.

Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.

Did I mention it was delicious?

Did I mention it was delicious?

As in you just have to have a piece good...

As in you just have to have a piece good…

Heavenly Bundt Cake

1 vanilla cake mix

3 eggs

1 1/2 cups water

1/2 cup oil

1 cup sour cream

1 small pkg. instant cheesecake pudding

1 can sweetened condensed milk

Preheat oven to 350 and thoroughly spray a bundt pan with non-stick cooking spray.

In a large mixing bowl, beat eggs. Add in cake mix, water, oil, sour cream and pudding. Beat on medium speed about three minutes.

Open the sweetened condensed milk and pour into the bundt pan. Yes, the whole can.

Spoon cake batter over the milk. Do not mix or stir!

Bake for about 50 minutes, until cake starts to pull away from the sides of the pan and a toothpick inserted near the center comes out clean.

Remove from oven and let cool completely.

Invert over a serving plate. All that deliciously yummy sweetened condensed milk has made the most glorious topping on your cake and soaked into the top layer.

If you can refrain from eating it right then, chill until ready to serve.

She Who Will Make This Again

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coconut tart platedI made these fast, easy, and unbelievably scrumptious lovelies for a dessert potluck last week. Judging by how few were left I think they were a hit!

If you like coconut, you’ll love these simple to make bites.

Ingredients

Ingredients

Mix the pudding with milk and set aside.

Mix the pudding with milk and set aside.

Whip the heavy cream, adding in powdered sugar at the end. You want it to form fairly stiff peaks.

Whip the heavy cream, adding in powdered sugar at the end. You want it to form fairly stiff peaks.

Add softened cream cheese to the pudding and blend.

Add softened cream cheese to the pudding and blend.

Divide the whipping cream in half and add pudding mixture to one half.

Divide the whipping cream in half and add pudding mixture to one half. Blend carefully.

 

You can cover and refrigerate the filling overnight or serve immediately.

You can cover and refrigerate the filling overnight or serve immediately.

Fill mini tart shells. These came in a package of 12 - so you'd need four boxes. You can also use a graham cracker pie crust. Either way is tasty!

Fill mini tart shells. These came in a package of 12 – so you’d need four boxes. You can also use a graham cracker pie crust. Either way is tasty! Just fill tarts with filling and top with whipped cream.

If you like, you can toast some coconut to put in the top. I nuked this for 12 seconds  and it got a little too crispy, so 8 would probably be sufficient.

If you like, you can toast some coconut to put in the top. I nuked this for 12 seconds and it got a little too crispy, so 8 would probably be sufficient.

Coconut Cream Pie Bites

1 small box Coconut instant pudding

2 cups milk

3-4 ounces cream cheese

2 cups heavy cream

1/2 cup powdered sugar

coconut

48 mini fillo shells (or a 9-inch graham cracker pie crust)

* Note – You can use tart shells or a pie crust, your choice.

Mix the pudding and milk together. Let pudding set.

Use softened cream cheese (if you have a small package, great, if not, use half of a large package) and mix it into the pudding until thoroughly blended in medium speed. (You don’t want to beat the pudding to death). Set aside.

Whip the heavy cream until it forms stiff peaks, add the powdered sugar and stir it in. Add half the cream to the pudding mixture and carefully blend.

My preference is to cover this tightly and refrigerate overnight before serving. If you are in a hurry, you don’t have to wait.

Fill tarts or pie crust. Top with remaining whipped cream.

Sprinkle with coconut. You can toast it or not, whatever floats your boat. You could also add slivered almonds or a drizzle of chocolate. I chose to add dark chocolate curls. That turned out to be a good decision.

Makes 48 mini tarts or one yummy pie.

She Who Loves Creamy, Cool Coconut Treats

 

 

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Chicken Tortelinni  plated

Knowing CC would be home and ready to eat soon, I started scrounging through the fridge last night and came up with some ingredients to throw together.  This fast, easy, yummy dinner comes together in about thirty minutes (if you hustle, which I did because a hungry man kept looming around the kitchen, wanting fed!).

At first, CC turned up his nose at it, but after one bite, he quickly ate what was on his plate and went back for seconds. I think that meant he liked it.

Ingredients

Ingredients

 

Cook tortellini according to package directions. While it's cooking, cut the chicken into bite sized pieces.

Cook tortellini according to package directions. While it’s cooking, cut the chicken into bite sized pieces.

Melt butter and then stir in Panko crumbs. You can also add seasoning if you like and a sprinkle of salt.

Melt butter and then stir in Panko crumbs. You can also add seasoning if you like and a sprinkle of salt. Set aside.

 

When tortellini is cooked, drain. Since I'm lazy, I mixed everything in the saucepan so I had one less bowl to wash.

When tortellini is cooked, drain. Since I’m lazy, I mixed everything in the saucepan so I had one less bowl to wash. Add your chicken and give it a good stir.

Then add the rest of the ingredients.

Then add the rest of the ingredients.

 

Blend thoroughly.

Stir thoroughly.

 

Spoon into a greased casserole dish, then top with  sprinkling of cheese.

Spoon into a greased casserole dish, then top with sprinkling of cheese.

 

Top with Panko crumbs.

Top with Panko crumbs.

Bake for about twenty minutes, until sauce is bubbly and cheese is melted.

Bake for about twenty minutes, until sauce is bubbly and cheese is melted, then serve immediately. (Hungry men don’t like to wait while you do silly things like take photos!)

 

Cheesy Chicken Tortellini

1 package of cheese-filled tortellini

2 cups cooked chicken

1 1/4 cup mozzarella cheese (divided)

1/2 cup Parmesan cheese

1 1/2 cups Alfredo sauce

1 1/2 cups Panko crumbs

2 tbsp. butter

Seasoning

Salt

Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick cooking spray and set aside.

Cook tortellini according to package directions. While it’s cooking, cut chicken into bite-sized pieces. Melt butter and stir in Panko crumbs. You can also add some seasoning to the crumbs, if you wish.

Drain tortellini. Add chicken to the saucepan and stir then add 1 cup of mozzarella cheese, the Parmesan cheese, Alfredo Sauce and any seasonings along with a sprinkle of salt. Stir well then spoon into casserole pan. Top with remaining mozzarella cheese then Panko crumbs. Bake uncovered for about 20 minutes, until sauce is bubbly and cheese is melted.

If you want to get fancy, you can add a sprinkle of fresh or fried parsley on top.

She Who Will Be Making This Again

 

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You’ve still got time to plan a special breakfast or treat for Mom (or your most-deserving wife).

Here are a few recipe ideas to get you started!

chocolate crepe

Chocolate Banana Crepes  by Liv Life

coconut toast plated

Coconut French Toast

Chocolate French Toast

Chocolate Stuffed French Toast

bellini finished

Peach Baby Bellini

summer drinksGrenadine Sunrise

norita's pan quicheEasy Quiche

pavlova platedRaspberry Pavlova

strawberry finishedStuffed Strawberries

Strawberry Bundt Cake

Strawberry Bundt Cake

lemon-cookie-platedLemon Cookies

flourless choc cake finishedFlourless Chocolate Cake

She Who Wishes You All a Very Happy Mother’s Day!

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