chipotle grilled peppers and onions

Healthy caramelized peppers and onions with an amazing smoky char flavor – just like the pepper and onions you get on your favorite  Mexican Grill ! I love the idea of  making yummy vegetables for my family that taste like they came from a restaurant!  We all love the smokey, simple flavor of  grilled vegetables. My favorite part about this side dish that it only requires 5 ingredients: red onion, green bell pepper, olive oil, fresh oregano, and salt…. and it takes about 15 minutes from prep to table.  Depending on your preferences – you can cut the peppers and onions as thin or as thick as you like. Serve the vegetables as a side dish with grilled chicken or steak, on a salad or rice bowl like Chipotle does, as a topping for tacos or nachos… possibilities are really endless!

Ingredients (serves 4)

• 1 1/2 Tablespoons olive oil
• 2 large green pepper, stemmed, cored, and sliced
• 2 medium red onions, sliced
• 1/2 Tablespoons fresh oregano, finely chopped (1/2 teaspoons dried oregano works too.)
• 1/2 teaspoon salt

Instructions

Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.

Cook until charred and slightly softened but still tender-crisp, about 7 minutes.

Remove from heat and serve.

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CRUST LESS PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!! For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1	(8 oz) package of full fat cream cheese, room temperature
2	eggs
¼	tsp ground black pepper
1	tsp garlic powder
¼	cup grated parmesan cheese
	Topping
½	cup pizza sauce
1½	cups shredded mozzarella cheese
	toppings - pepperoni, ham, sausage, mushrooms, peppers
	Garlic powder

Directions

Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

PEPPERMINT OREO TRUFFLES

Ingredients

• 36 Oreos (NOT Doublestuff)
• 1 (8 oz) pkg cream cheese, softened
• 1 tsp peppermint extract
• 16 oz. vanilla almond bark or candy melts
• 1/4 cup crushed candy canes or peppermint candies, for decorating

Directions

• Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
• Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.

They call it Christmas Crack

1 12.8-ounce box Rice Chex cereal

1 12-ponce box Golden Grahams cereal

1 7-ounce bag shredded coconut

1 4-ounce bag slivered almonds

1 1/2 cups butter  (3…yes 3…sticks of butter)

2 cups sugar

2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in
a large mixing bowl. Stir to combine.

In a large sauce pan,
cook butter, sugar and corn syrup to the “soft ball” stage…about
234 degrees on a candy thermometer. Pour over cereal mixture and stir until all
is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it
around occasionally to prevent clumping. Store in an airtight container.

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CREAMY BROCCOLI AND CHICKEN SOUP

Yield: 10-12 Servings
2 Tbs butter
1 large bunch broccoli, chopped
or 2 boxes frozen chopped broccoli
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups cream
1 can broccoli cheese soup
1 tsp salt
1/8 tsp. white pepper
1-2 Tbs fresh chopped oregano or ½ tsp. dried oregano
2 C cooked, diced chicken or turkey (or 2 cans chicken)
½ cup cheddar cheese
½ cup Parmesan cheese (fresh grated)
Sauté broccoli, onion and garlic in butter (If using frozen broccoli, sauté onion and garlic first until tender; then add thawed broccoli). Add chicken broth and cook until broccoli is crisp/tender. Puree half of mixture in blender. Return to pot. Stir in remaining ingredients and cook until hot and thickened (about 15 minutes). Garnish with additional cheese, if desired.

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Okay all my followers listen up.......I currently have 3 blogs in which i post on a regular basis, and I would like your thought. Should I leave them as separate blogs or combine them? If I combine them you would find recipes, backgrounds, crafts, hair clips and more all on one page.

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Over night Coffee Cake

1 c. Flour
1/4 c. Sugar
1/4 c. Brown Sugar
1/2 t. Baking Soda
1/2 t. Baking Powder
1/2 t. Cinnamon
1/2 c. Buttermilk
1/3 c. margarine
1 egg

Combine all ingredients: mix well. Spread in greased 9" round cake pan: cover with plastic wrap and refrigerate overnight. sprinkel with topping: bake at 350 degrees for 20 to 25 minutes. drizzle with glaze.

Topping:
1/4 c. brown sugar
1/4 c. Chopped Nuts
1/2 t. Cinnamon
1/4 t. nutmeg
toss all ingredients together.

Glaze:

1/2 c. powdered sugar
1/4 t. vanilla extract
3 to 4 t. of milk

combine powdered sugar and vanilla: stir in enough milk to reach desired consisency.