Sunday, September 18, 2011

Salty Sweet Treat

This recipe sounds a little strange, but it's delicious, I promise! This is easy, and great to bring to work or a party.

1 Family sized bag of Fritos (or two small bags)
1 cup peanut butter
1 cup sugar
1 cup corn syrup

Spread Fritos on a large baking pan (with sides). Melt peanut butter, sugar and corn syrup in the microwave, and drizzle the mixture over the Fritos. Serve and enjoy!

*Taken from Carmel Cookbook, compliments of Alison Sandbulte :) 

Lickteig Corn Casserole

EASY, DELICIOUS corn casserole!!

Throw all the following ingredients into a casserole dish sprayed with PAM.

1 can of corn
1 can of creamed corn
1 can full of milk
1 stick of butter
1 box of Kraft Macaroni and Cheese (noodles and cheese powder)

Mix ingredients together, and bake in the oven at 375 degrees for an hour. Stir halfway through.


*Recipe stolen from Ashley Lickteig and family...yummmmm. 

Thursday, September 15, 2011

Touch of Honey Biscuits

Perfect recipe for 2! Makes four biscuits. I really couldn't taste the honey in them but they were really good with a chicken-pot-pie inspired sauce over them.

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup cold butter, cubed
1/3 cup milk
1 teaspoon honey

1. In a large bowl, combine the flour, baking powder, salt and cream of tartar; cut in butter until crumbly. Stir in milk and honey just until moistened.

2. Turn onto a floured surface; knead gently 8-10 times. Roll out to 3/4 inch thickness; cut with a floured 2 1/2 inch biscuit cutter.

3. Place 1 inch apart on a greased baking sheet. Bake at 450 degrees or 10-15 minutes or until golden brown. Serve warm.

Tuesday, September 13, 2011

Brown Butter Risotto

4 1/2 cups reduced-sodium chicken stock
4 Tablespoons butter, at room temperature
1 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh chives

1. In a medium pan, bring chicken stock to a boil. Reduce heat and keep the chicken stock hot.
2. In a large pan, melt 3 tablespoons butter. Cook until the butter begins to foam and turn brown.
3. Add the onion and cook until tender.
4. Add the rice and stir until it is coated with the butter.
5. Add the wine and simmer until it is almost all absorbed.
6. Add 1/2 cup chicken stock at a time and stir until absorbed. Repeat this step until the chicken stock is all incorporated.
7. Remove from heat and add the Parmesan cheese, remaining butter, and chives.

Makes about 4 servings.

*Recipe adapted from

Monday, September 12, 2011

Thick 'n' Zesty Ribs

2 pounds pork baby back ribs, cut into serving-sized pieces
1/2 teaspoon garlic powder
1/2 cup ketchup
1/4 cup white vinegar
2 tablespoons sugar
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/4 teaspoon pepper

1. Place the ribs in a 13 X 9 dish. Rub with garlic powder. Bake, uncovered, for 45 minutes at 350 degrees. Drain the ribs after cooking.

2. In a bowl, combine the remaining ingredients. Pour half of the sauce over the ribs. Bake, uncovered, 40-50 minutes longer or until the meat is tender, basting several times with the remaining sauce.

*Recipe from The Taste of Home Cookbook

Friday, September 9, 2011

Easy Bruschetta Chicken

Chicken breasts
Wish Bone Bruschetta Italian Dressing

Marinate chicken breasts in the dressing for at least 15 minutes. For this one, you don't have to let it sit all day like some marinates. Then just stick it in a hot non-stick pan and cook through.

To make it a little more fancy, top with chopped tomatoes and mozzarella cheese. Then stick it under the broiler for a few minutes until the cheese melts.

Tuna Burgers for Two


1 can (5 or 6 oz) tuna, drained
1/4 cup breadcrumbs
4 Tablespoons mayo, divided
2 Tablespoons finely chopped roasted red peppers, divided
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped onion
1/4 teaspoon Old Bay Seasoning (I didn't have so I mixed ground mustard, black pepper, salt, and paprika)
1 1/2 teaspoons olive oil
2 hamburger buns or 4 slices of bread
sliced tomato
lettuce leaves


1. Combine tuna, bread crumbs, 2 Tablespoons mayo, 1 Tablespoon roasted red pepper, celery, onion, and 1/8 teaspoon Old Bay Seasoning in a bowl.

2. Combine 2 Tablespoons mayo, 1 Tablespoon roasted red pepper, and 1/8 teaspoon Old Bay Seasoning in a small bowl.

3. Heat oil in a pan on medium heat. Form two burgers out of the tuna mixture. Cook until brown on each side and heated through. This takes about 2 minutes on each side.

4. Spread mayo mixture on the bread and top with burger, tomato, and lettuce.

Recipe adapted from: