happy.harvey.home.

Ranch Macaroni and Cheese

Posted on February 24, 2015 by annettelharvey

Screen Shot 2015-02-25 at 8.31.21 PM It’s snowing outside and so I think we are in need of a little comfort food for dinner. This recipe is perfect as a side dish or as a meal on its own. I don’t know if anyone else did this as a kid but I often like to eat my mac and cheese with a hotdog cut up and mixed in (are you with me on this?!) Heaven in a bowl – the perfect snowy day meal! Enjoy!

Ingredients:

1 (16 oz.) package elbow macaroni
1 c. milk
1/4 c. butter
1 envelope ranch salad dressing mix
1 tsp. garlic salt
1 tsp. pepper
1 c. Monterey jack cheese, shredded
1 c. Colby cheese, shredded
1 c. sour cream
1/3 c. grated Parmesan cheese
1/2 c. crushed Ritz crackers

Directions:

Cook macaroni according to package directions, until just al dente. Meanwhile, combine the milk, butter, dressing mix and seasonings in a pan on the stove. Heat thoroughly. Stir in the Monterey jack and Colby cheeses until they are melted. Stir in the sour Cream.

Drain the cooked pasta, and stir into the cheese sauce, along with the cracker crumbs. Sprinkle with Parmesan cheese, and serve. Instant comfort food!

Valentine’s Sugar Cookies

Posted on February 9, 2015 by annettelharvey

I’m not the kind of person that needs an excuse to bake something new or a holiday to feel inspired to try my hand at a special dessert but when the opportunity presents itself I love to seize it! I stumbled upon this tasty recipe, got the two thumbs up from my hubby that it sounded good and decided to give it a whirl. Definitely a different spin on traditional sugar cookies. They are a tasty treat that is almost borderline with a shortbread cookie but are so good you’ll be going back for more. Give them a try and tell me what you think! (Warning this recipe does require some down time in the fridge so you’ll have to plan ahead with this one.)

In one bowl combine:

2 3/4 cups all purpose flour
3/4 tsp baking powder
1/4 tsp. each baking soda and table salt.

In a second bowl beat:

1 1/4 cups sugar
2 sticks unsalted butter
1/3 cup sour cream
1 egg
1 tsp pure almond extract

Directions:

Combine the two mixtures; beat on low speed until combined.
Divide dough into two portions.
Wrap each portion in plastic and chill several hours or overnight.

After several hours:

Preheat oven to 350.
Spray baking sheets.
Roll one dough portion on floured surface to 1/4 inch thick.
Cut out desired shapes with your choice of cookie cutters (In this case Valentine’s Day hearts of course!)
Place onto cookie sheet.
Repeat with remaining dough
Bake cookies until edges are set and bottoms are golden brown (about 10 minutes).
Eat warm or cool on a cooling rack and then decorate cookies with icing & top with sprinkles!

Icing:

2 cups confectioners’ sugar
3 tbsp. milk
1 tsp. vanilla extract to taste

Original recipe available here.

Chicken Enchiladas

Posted on January 31, 2015 by annettelharvey

Yesterday was a super busy day. We got up early, headed to my office to put together a new book shelf I recently purchased, then back to my husband’s office so he could finish up some work, lunch with my parents and then a trip to Costco. We left the house around 10:00 a.m. and didn’t get home until after 4:00 p.m. – just in time to throw together some dinner for friends coming at 6:00 p.m. This is one of those great recipes that can come together quickly either last minute or you can put it in a pot and forget it until you’re ready..it’s also one of those that I make without a recipe and the quantities often change every time I make it.. I’ll try and capture it below as best as possible- I hope you enjoy it as much as we do!

Chicken Enchiladas

Ingredients:

1 package tortillas (I like to use the Mission extra soft tortillas)
3-4 chicken breasts (usually 1 chicken breast per person)
2 cup shredded cheese (I like to use mexican blend or cheddar)
half and half
1-2 jars of salsa (depending on size- you need enough to cover all of the chicken)*
1-2 packets of taco seasoning (1 packet for every 2 pieces of chicken)*

Directions:

In a crockpot mix salsa and taco seasoning. Cook on high about 6 hours or low about 4 hours until chicken breaks apart easily with a fork. (*If you missed the window to use the crock pot you can also cook the chicken in a skillet on the stove and then mix in a bowl with red enchilada sauce. 1 can per 2 pieces of chicken then continue with directions below).
About 20 minutes out from your preferred dinner time…
- Preheat oven 350 degrees
- Shred chicken with a fork and mix in bowl with half of shredded cheese.
- Fill each tortillas with chicken/cheese mix and wrap with the fold face down.
- Pour half and half over the top of all enchiladas (this keeps the tortillas soft while baking).
- Sprinkle remaining cheese over enchiladas.
- Bake 10-12 minutes.
ENJOY!

Chocolate Lasagna

Posted on January 24, 2015 by annettelharvey

Some of my extended family is coming in to town tomorrow to meet our little man for the first time. Special occasions call for special meals and so my mother is making her homemade lasagna and meatballs. (I’ll be sure to get her recipe soon & post it- its legit, straight out of Italy, homemade yumminess). In honor of the occasion I decided to make some chocolate lasagna for dessert to go with the theme. Can’t wait to dive in!

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (about 36)
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 and 1/2 cups semi-sweet chocolate chips

DIRECTIONS

Begin by crushing 36 Oreo cookies. You can use a food processor for this or crush by hand until they are fine crumbs.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 cup Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle chocolate chips evenly over the top.
Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Gluten Free Peanut Butter Chocolate Chip Cookies

Posted on January 21, 2015 by annettelharvey

I know its only Wednesday but its been a long week, ok maybe its been a long month. Regardless tonight was cookie night because after dinner and a glass of wine I wanted a sweet treat to top off the evening. I’m not one to normally eat gluten free but my mother-in-law was raving about these cookies this weekend and I’m always up for trying out a new recipe so I decided I needed to put this one to the taste test.

They are a sweet mixture of chocolate and peanut buttery goodness. For gluten free and gluten full eaters – indulge and enjoy! 🙂

Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients

1 cup peanut butter (I use crunchy)
1/2 cup sugar
1/3 cup light brown sugar (I’ve also used dark brown and they are still just as good)
1/2 tsp baking soda
1 egg
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together and then scoop onto baking sheet. Bake 10 minutes and then let cool for 5minutes. Enjoy!

Original recipe from cookingclassy.com

Roasted Red Pepper & Goat Cheese Alfredo

Posted on January 18, 2015 by annettelharvey

Sunday nights almost always mean I’m in the mood to cook a homemade meal. But after working all morning and taking a long walk at the park with my family this afternoon it also means I usually want to make something fast yet tasty. This is one of my go-to dishes that doesn’t require a lot of ingredients that we don’t normally already have. Add a side salad or veggie and you have a tasty dish without the hassle of being homemade. Also as a side note, the goat cheese flavor isn’t over powering and is good for even your pickiest eater.

Ingredients:

1 jar roasted red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
1 cup shredded parmesan cheese
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

Directions:

Begin boiling water and cook linguine about 10 minutes.
In the mean time, sauté onions and garlic in olive oil 7 minutes or until tender.
Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Chop bell peppers into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat.
Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta.
Top with more parmesan cheese, and parsley, if desired and serve immediately.

Yield: 3 large servings

Creamy Tomato Soup

Posted on January 14, 2015 by annettelharvey

I’ve been waiting for months (ok maybe weeks or days) for Tom + Chee (the new grilled cheese and tomato soup restaurant) to open up near my office. A friend and I attempted to go there again today and it was still not even close to being open. Since it’s rainy and cold outside I finally decided its time I went ahead and made some myself. This is my favorite recipe for some thick and creamy tomato soup (best served with a hot grilled cheese)! Enjoy!

Creamy Tomato Soup

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced su n-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakesOptional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)

3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

*Recipe by Our Best Bites

Cauliflower Soup

Posted on January 2, 2015 by annettelharvey

It’s been raining all week and so its about time for some warm comfort food in the form of a good soup. Here’s a recipe that even the pickiest eater can’t complain about.. Cauliflower soup by the Pioneer Woman. Enjoy!

Ingredients

1 stick Butter, Divided
1⁄2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped) 2 Tablespoons Fresh Or Dried Parsley, Chopped
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature

Preparation

In a large soup pot melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Original post available here.

Lemon Pound Cake

Posted on December 14, 2014 by annettelharvey

Tonight I’m making mini loaves of Lemon Pound Cake for our little man’s teachers (and some of my co-workers as well). This is one of my favorite desserts and is a pretty simple recipe to master. It’s best served warm with vanilla ice cream but is also great cold if you’re in a hurry and need breakfast on the run 🙂 Why not eat cake for breakfast?!

Ingredients:

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Directions

Preheat oven to 350 degrees
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar.
Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Mix in lemon juice and zest.

Pour batter into prepared pans (1 large bundt pan or 6 mini loaf pans). Bake cakes until tester inserted into center comes out clean, about 50 minutes for 1 large pan and about 30 min for 4 mini loaves. Cool cakes in pans for 15-20 minutes. Turn cakes out onto racks and cool completely.

Coconut Bread

Posted on December 11, 2014 by annettelharvey

Tonight we opened up our mailbox to the most amazing surprise! Coconut bread from one of our dear sweet neighbors as a little Christmas treat. I’ve never really heard of coconut bread before or tried it but it was AMAZING. My husband (who hates coconut) even tried it and loved it. So tasty. Of course I missed the chance to take a pic before we finished it off so I guess that’s as good of an excuse as any to go ahead and make it myself. For now here is the recipe as written by my dear neighbor Kelly.. More pics coming soon!