Beef Bacon Cheesy Dip from Big Bites Little Bites on Vimeo.

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Yummy Pasta

OK! So the wife tells me she found a recipe

1 lb Pasta
8 Slices Bacon
1/2 Cup parsley leaves
1/2 Cup fresh Basil Leaves
5 Tablespoons extra-virgin Olive Oil
5 Tablespoons Lemon Juice
1/4 Cup Finely Chopped Chives
1/4 Cup grated Parmesan Cheese
Seasoning

1. Boil pasta, drain reserve 1/2 cup of the water
2. Microwave the bacon to a crisp- nhand crumble
3. While that is cooking – puree 1/2 C basil, 1/2 cup parsley, olive and lemon juice and 2 tablespoons chives – season
4. Add herb oil, parm and reserved 1/2 cup of pasta water and toss. Add bacon and season -
5. Toss one more time

OK to be honest – I did not like it, but the wife and Claire, my youngest, went crazy for it. I am not the biggest pasta person in the world. However, I will always try something new!

Risotto from the microwave, really? YES!

Well, throw that out the window- I found a killer quick recipe that- wait till you get this- you make in the microwave. And it will only take about 20 minutes and requires virtually no stirring- only limitation is your imagination. So lets cook!

Creates 4 servings

Ingredients
1 cup uncooked Arborio rice

1 clove garlic, minced
1 onion, chopped
3 tablespoons butter
3/4 cup white wine
1 1/2 cups vegetable broth
1/4 cup grated Parmesan cheese

Directions

1. In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (about 1:30 – 2 minutes).
3. Stir the rice and 2 mixtures into a casserole dish. Cover the dish tightly and cook on high for 6 minutes.
4. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid will boil off. Stir the cheese into the rice and serve.

To mix it up you can always add frozen veggies – peas, carrots, whatever…

Yes, it is that easy and incredibly yummy. Let me know what you think!

Have you ever tried this or a similar recipe?

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Fudge upside down cake and ice cream. YUMMY

This past Friday my wife and i got a babysitter and had dinner with another couple from our church. This couple insisted we bring nothing and they would take of the night. And Boy Did They!

First- we had a killer salsa which was from Costco- Mango Salsa- not sure how to describe other then- go buy it now!
Then dinner came – Pork Loin marinaded in Italian dressing and grilled to perfection. Huge baked potatoes dusted with kosher salt. Then the veggies – oh the veggies- Zucchini sauted in chopped garlic, what i am guessing was an unhealthy amount of butter- but lets call it the way we tasted it- INCREDIBLE! As well as some yummy steamed Cauliflower sprinkled with shredded cheddar.

That alone would be a homerun meal fit only royalty, but then came dessert.

They were still cooking it when we got there- so I got to see how this meal unfolded. She basically followed the recipe and I would suggest you do the same.

INGREDIENTS
3/4 Cup Sugar 2 tablespoons cocoa
2 tablespoons butter 1/2 cup walnuts
1/2 cup milk 1/2 brown sugar
1 cup flour 1/2 cup sugar
2 teaspoons baking powder 1/3 cup cocoa
1/4 teaspoon salt 1 1/2 cups boiling water

Cream together 3/4 cup sugar and butter – Stir in Milk.
Sift flour, baking powder, salt and 2 tablespoons cocoa together.
Add creamed mixture and beat until smooth.
Stir in walnuts.

Spread batter into 9 inch square pan.

In a small bowl, combine brown sugar, 1/2 cup sugar, 1/3 cup cocoa. Sprinkle over batter.
Pour boiling water over top.

Bake at 250 degrees for 35-40 minutes.
The cake will rise to the top and boiling water will combine with the sugar/cocoa mixture to make rich chocolate syrup underneath.

Serve with ice cream, whipped cream or plain in sherbet glasses or sauce dishes.
Forget that – grab a fork and eat it out of the pan.

It was simply put …. SICK.. in a good way- incredible delicious, yummy, tasty, awesome..

think i liked it?

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College cooking at it's finest!

A comment by a former student of mine got me thinking. College will be starting up soon and anyone who has been to college knows the food there is not always of the highest quality/taste/consistency…. A lot of the time it is simply BAD.

So Why Not Cook it yourself. I know rules vary regarding what can and cannot be in your room, but if you have a mini fridge, some basic cooking supplies and a microwave you are set.

Below I am posting links to sites other college cooking sites, plus some of my own recipes – but I would love to hear about what you make in your college dorm. Please remember this is a family site.

First off, COLLEGE DORM QUICK RECIPES:
BREAKFAST:YUMMY YUMMY STICKY BUNz

* 1/3 cup firmly packed dark brown sugar
* 3 tablespoons butter or margarine
* 1/3 cup chopped nuts
* 1 can (8 ounce) refrigerated biscuits

Combine brown sugar, butter, and 1 tablespoon water in an 8 inch round micro proof baking dish.
Cook, uncovered, on roast Medium for 2 minutes, or until butter melts. Stir mixture and spread over bottom of pan. Sprinkle nuts over top. Place biscuits on top of mixture. Bake, uncovered, on roast, Medium for 4 to 5 minutes, or until biscuits are firm and no longer doughy. Let stand about 2 minutes. Invert onto a flat serving plate.

LUNCH:MINI PIZZA

* 1 package of 6 English muffins
* 1 small jar pizza sauce
* 8 ounce package shredded Mozzarella cheese
* 48 slices pepperoni (or meat of your choice)

Method
Pour sauce on to open face muffins. Place 4 slices of pepperoni on each muffin. Top each muffin with a generous amount of cheese. Bake in microwave for 2 minutes or until cheese is melted.

HANG’IN OUT:AWESOME PARTY MIX

* 1 stick of butter or margarine
* 1 tablespoon Italian seasoning
* 1 tablespoon seasoned salt
* 3 tablespoons Worcestershire sauce
* 7 shakes hot sauce
* 3 cups Corn Chex
* 3 cups Rice Chex
* 2 cups Wheat Chex
* 2 cups small pretzels
* 2 cups cheese square crackers
* 1 can mixed nuts

In small bowl combine butter, Italian seasoning, seasoned salt, Worcestershire sauce and hot sauce; cover with wax paper and cook on high until melted 2 to 2 1/2 minutes. Combine rest of ingredients in a large bowl. Pour liquid mixture over dry mixture and stir well. Cook for 6 minutes on high, stirring every 2 minutes. Remove and pour out onto paper towels and let cool.

APPETIZER: Potato Lover “Stuff’m Up” Potatoes
* 4 medium baking potatoes
* 3 ounces cream cheese
* 1–2 scallions, thinly sliced
* ½ cup plain yogurt
* 2 tablespoons olive oil
* ¼ teaspoon garlic powder
* salt and pepper, to taste
* ½ Shredded Cheese, for sprinkling on top

Poke potatoes in a couple places with a fork. Cover and bake on high for about 15-18 minutes. Slice off top of each potato and scoop out the inside, leaving a ½ inch shell remaining. Place in a bowl and mash. Stir in cream cheese, sliced scallions, yogurt, olive oil, garlic powder,salt, and pepper. Return contents to shells. Sprinkle shredded cheese on top. Return to microwave and heat on full power for about 3-4 minutes.

EVERYONE’S’ FAVORITE: DESSERT
BAKED/STUFFED APPLES
* 6 baking apples
* lemon juice
* 1/2 cup slivered almonds
* 1/4 cup raisins
* 1/4 cup brown sugar
* 2 teaspoons cinnamon
* 6 teaspoons butter or margarine

Wash and remove apple cores creating a bowl like space, use a knife and scrape out some extra to create a larger hole/space.
Mix together almonds, raisins, brown sugar, and cinnamon. Fill space with mixture and place each apple in a micro proof coffee cup or small bowl.
Put 2 tablespoons of water in cup around apple.
Dot each apple with 1 teaspoon butter. Cook on HI for 10 minutes Let stand 3 minutes before serving.

yumyumyum

Here is a site with a ton of recipes- all worth experimenting with.
NON COLLEGE PEOPLE- like me- nothing wrong with try these when you are in a jam.

I would love to hear what you think about these recipes. How do you cook with your microwave?

VIDEO RECIPE: EZ PIZZA from Big Bites Little Bites on Vimeo.

Watch me and Abby make a quick and EZ Pizza that the whole family can enjoy. You are 20 minutes away from pizza time!

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Why was the Animal Crackers box designed with a string handle?

How many flowers are in the design stamped on each side of an Oreo cookie?

What was the name of Cheerios when it was first marketed over 50 years ago?

What was the first of H.J. Heinz’ “57 varieties”?

What recipe, first published 50 years ago, has been requested most frequently through the years by the readers of “Better Homes and Garden”?

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HELLO???? REESE's - You cant eat these- go buy your own!

WISDOM: Free knowledge: know why these are called tassies? Post answers below!

This is to celebrate our 250th fan to sign up for our facebook page. I cant cook all of you a treat- so i figure bust out a classic you can do at home- makes sense this is what the site is about. Cooking. at home, with the family!
Ingredients
3/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 (11 ounce) package REESE’S® Peanut Butter and Milk Chocolate Chips, divided
2 teaspoons shortening (do not use butter, margarine, spread or oil)

Directions
1 Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
2 Heat oven to 350 degrees F. Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Set aside 1/3 cup chips; add remainder to egg mixture. Evenly fill muffin cups with chip mixture.
3 Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack.
4 Combine reserved 1/3 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies.

I like to add an extra step – EAT THEM UP BEFORE SOMEONE ELSE DOES!!!!

KID COOKING TIP:
Get the kiddies involved- any time there is mixing they can do it. My 1 year old helps- trust me anyone can. Slightly older kids can dip the French toast into the batter before yu place in frying pan.

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