Archives for December 2015

Easy Shrimp Cocktail Sauce

December 31, 2015 · by · 2 Comments

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Shrimp cocktail is always a hit with my family. It’s honestly the easiest appetizer in the world to make, because you don’t really have to “make” anything. It’s a great filler for a spread for that very reason (not to mention a healthy choice, and it’s gluten-free). One appetizer down with very little effort!

I typically only mix up the cocktail sauce, which has just two ingredients.  I get asked for the recipe over and over because it’s so much better than a typical cocktail sauce. Believe me, it isn’t a fancy recipe… but it’s good!

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I buy frozen cooked shrimp at Aldi’s

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And I do a quick defrost by placing the shrimp in a colander and running luke warm water over them.

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Mix Horseradish sauce together with…

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Ketchup. Yep. That’s right….ketchup.

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And place it all on an elegant serving tray to make it look like you put a lot of effort into it.  Enjoy!

*You can find some beautiful trays on Amazon!

Easy Shrimp Cocktail Sauce
Author: Janelle Nehrenz
Prep time:
Total time:
Serves: 12
Ingredients
  • 2 Tbsp Horseradish sauce
  • 1/2 cup ketchup
Instructions
  1. Mix together and serve with thawed/cooked shrimp

*This post contains affiliate links, which means I receive compensation if you make a purchase using this link for your purchase from Amazon. 

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Filed Under: Appetizers, Comfy In My Jeans, Food Allergy Friendly, Gluten-Free, Dairy-Free, Egg-Free, Learning the Basics ·

Nutella Fold Over Cookies

December 21, 2015 · by · 2 Comments

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This recipe came from Taste of Home  and I just had to share. These amazing little cookies are delicate and buttery on the outside and rich and creamy on the inside. They’re a great new addition to the standard Christmas cookie tray.

On a side note, my friends, family, and I have a huge love for Nutella… Let me show you the ways:

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They’ll be eating Nutella pizza when she comes, heeee haw! A shout out to my beloved friends in ministry. Thanks for keeping me accountable, Clare….lol.

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My Gabby Girl shares the love…


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My sweet friend Katina took this shot while she was in Chicago…she knew I’d appreciate it.

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One of my son’s dearest buddies…He knows.

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And my girl Mandy….she’s got the right idea!
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Lol, I love this! My amazing friend Jinka loves Nutella…. BIG time.

So, with this….here’s the recipe 😉 Enjoy.

 

Nutella Fold Over Cookies
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 24
Adapted from Taste of Home
Ingredients
  • 1 tablespoon finely chopped hazelnuts
  • 1 tablespoon sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 3/4 cup cold butter, cubed
  • 2 tablespoons Nutella
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 350°.
  2. In a small bowl, mix hazelnuts and sugar.
  3. In a large bowl, whisk flour, confectioners’ sugar and cornstarch.
  4. Cut in butter until crumbly.
  5. Transfer to a clean work surface.
  6. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together).
  7. Divide dough in half.
  8. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
  9. Place 1/4 teaspoon Nutella in center. Fold dough partially in half, just enough to cover filling.
  10. Place 1 in. apart on greased baking sheets.
  11. Brush with beaten egg; sprinkle with hazelnut mixture.
  12. Bake 10-12 minutes or until bottoms are light brown.
  13. Remove from pans to wire racks to cool.
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Filed Under: Dessert, Uncategorized · Tagged: ,

EASY Baked Artichoke Dip

December 20, 2015 · by · Leave a Comment

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This dip has to be on my top 10 favorite appetizers list. It’s so good that I can’t believe I haven’t posted it until now. But, better late than never, right? If you are entertaining this week for the holidays, I suggest making this hot, bubbly, cheesy crowd pleaser. Serve with tortilla chips or club crackers. You’ll be asked for the recipe over and over, so be prepared. Enjoy, sweet friends!

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Mayo, cream cheese, mozzarella cheese, onions, parmesan cheese, artichokes, onions, worcestershire sauce, and a pinch of garlic powder.

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Mix together with hand held mixer and place in a oven safe bowl. Bake at 350 for 40 mins until lightly browned and bubbly.

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So addicting…you’re going to fall in love.

EASY Baked Artichoke Dip
Author: Janelle Nehrenz
Ingredients
  • 1 8 oz cream cheese
  • 2 cups mayo
  • 1 14oz can artichokes, drained
  • 1/4 cup chopped onion
  • 1/2 cup parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • salt and pepper to taste
Instructions
  1. Combine all ingredients in a large mixing bowl and mix with hand held mixer. Transfer into an oven safe bowl and bake uncovered at 350 for approximately 40 mins.
  2. Serve with tortilla chips and/or club crackers.

 

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Filed Under: Appetizers, Food Allergy Friendly, Gluten-Free, Dairy-Free, Egg-Free ·

Christmas Breakfast

December 15, 2015 · by · 12 Comments

Hi Ladies! I wanted to share with you one of my favorite meals of the year~Christmas Breakfast. I wake up early to start the cooking, but it isn’t long before I hear the pitter patter of footsteps down the stairs! This has been a tradition in our family for 12 years…and our parents always join us as well. A blessed morning, indeed.

 

I will set the table on Christmas Even, so that is ready for everyone in the morning.

I will get up around 6 am to start breakfast. These Cinnamon Rolls have been a tradition ever since I was a child.  I can already imagine it now- My children waking up to all the excitement AND the smell of these! Memories in the making!

I will make freshly squeezed orange juice (not because I am picky- I just have a TON of oranges from the fruit and nut sale at the school, lol)

I’ll make a  Chef Mickey’s Breakfast Pizza for the kidos.


Mixed Berries-(because there is less prep work than a fruit salad and it looks beautiful and tastes delicious!)

Sausage Gravy Over Biscuits – I simply double the batch and place it on low in the crock pot with biscuits in a bread basket.


And of course…2 Easy Ham and Cheesy Quiches


I will also lay these delicious homemade soft sugar cookies with frosting out on a tray for after breakfast with coffee. This is a very special recipe in our family! I love this time of Christmas morning…where my family-parents and grandparents-watch the children play with their toys.

I pray this post gives you inspiration for YOUR Christmas breakfasts! Blessings upon all of you sweet wives and moms that serve your families…these “little” things are actually pretty big.

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Filed Under: Breakfast · Tagged: ,

Three Cheese Manicotti with Homemade Crepes

December 7, 2015 · by · 2 Comments

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Hi Ladies, Well…tis the season for special guests and dinner parties. I wanted to share with you an amazing recipe that I believe will be memorable for anyone dining. This manicotti isn’t typical because it is made with homemade egg-based crepes.

Now, if you’ve made crepes in the past and are concerned, don’t be. These crepes don’t stick to the pan and are so quick and easy to make and assemble. They make a world of difference in comparison to the typical manicotti noodle.

The crepes have a soft, delate texture that pairs beautifully with the creamy cheese filling and the mix of both homemade Alfredo and Spaghetti Sauce.  You’ll be asked to make this again and again. Enjoy.

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Make up a batch of Grandma Ruth’s Spaghetti Sauce. Or, you can used your favorite jarred sauce (not judging).

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Then make a batch of Homemade Alfredo Sauce (super easy- I do suggest this to be homemade because it makes a huge difference).
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Start making your crepes….

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Whisk together the eggs, water, flour and sugar and let sit in the refrigerator for a half hour.

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For filling, in a medium bowl mix together eggs, ricotta cheese, parsley, mozzarella cheese and fresh parmesan. Set aside.

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Lightly oil a 6″ pan and heat over medium high heat. Ladle about 1/2 cup of batter into pan and swirl around. Cook and flip. Repeat- this makes about 10-12 crepes.

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Again, this crepe recipe is super easy and quick. Stack them up on a plate- they will not stick together and they don’t tear apart easily. They work excellent.

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Fill the center of your crepes with cheese mixture and roll up. Ladle spaghetti sauce at the bottom of a 9×13 pan, then fill up with your prepared manicotti. Top with both sauces, mozzarella and parmesan cheese. Cove and bake at 350 for 40 mins until bubbling.

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One of the best things you’ll ever taste….my mouth is watering reliving how good this was.

Three Cheese Manicotti with Homemade Crepes
Author: Janelle Nehrenz
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • Crepes:
  • 6 eggs
  • 1 1/2 cups water
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • Filling:
  • 2 Lbs Ricotta
  • 2 cups freshly shredded mozzarella
  • 1 cup parmesan
  • 1 tsp parsley
  • 2 eggs
  • 1 Batch Grandma Ruth’s Spaghetti Sauce
  • 1 Batch Alfredo Sauce
  • 1 cup mozzarella for topping
Instructions
  1. Crepes:
  2. In a large bowl, whisk six eggs with 1 1/2 cups of water.
  3. Gradually add flour, salt, and sugar, whisking gently until smooth.
  4. Cover and refrigerate for 30 minutes.
  5. To make the crepes:
  6. Remove batter from fridge and whisk it briefly.
  7. Heat about 1/2 teaspoon vegetable oil in an 8-inch nonstick pan over medium heat. Add about a half cup of batter to the pan and coat. Cook about 30-40 seconds, then carefully flip crepe over and continue cooking for another 30 seconds. Transfer to a plate. The crepes will not stick together. Repeat with remaining crepe batter, you should not need any additional oil.
  8. Cheese Filling:
  9. In a large bowl, combine ricotta, mozzarella, Parmesan, two eggs, parsley, 1 teaspoon salt and pepper.
  10. Assembly:
  11. Spread 3 to 4 tablespoons filling down the center of a crepe. Roll it up and place it, seam-side-down in a 9×13. Repeat with remaining crepes and filling. Ladle both sauces over top of manicotti, add mozzarella and parmesan cheese. Cover and bake 350 for 40 mins until bubbling.

 

 

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Filed Under: Cooking For A Crowd, Entrees ·