Tuesday, July 5, 2016

Chuy's Jalapeno Dip


 adapted from Tasty Kitchen


16 ounces Light Sour Cream
 1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
 2 cloves garlic, minced
 1/3 cup fresh cilantro
 1 whole lime, juiced
 2-4 Tbsp milk

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Monday, July 4, 2016

4th of July menu planner

Cookies by Sweet Station
There are so many fabulous foods for the 4th and depending on the size of your party, you just might be able to have them all. Here is what comes to mind when I think of America's Birthday:

grilled meat such as ribs, burgers, hot dogs, steak, etc...
potato salad
corn on the cob
chips and dip
watermelon
apple pie
s'mores
homemade ice cream

firecrackers
bark
red, white, & blue popsicles
red, white, & blue trifle

This post is a work in progress...more to come....
Hosting a party? Here are some tips:
Plan on buying some decorations at the Dollar Tree:
plates, napkins, utensils, flags, glow bracelets & necklaces
tablecloth


Going somewhere to watch fireworks? Some things you may want to take along:
chairs
ice chest with drinks
snacks (red, white, & blue popcorn, bark)
games while waiting
CD of Patriotic music
glow necklaces/bracelets
temporary tattoos
bug repellant


Monday, July 20, 2015

Greek Salad Pitas Weight Watchers 6 points

1 large cucumber, peeled, halved lengthwise, and seeded
1 8 oz container plain fat-free yogurt
1/2 sm garlic clove, minced
1/2 t salt
2 c shredded romaine lettuce
1 lg. tomato, ch
1/2 green bell pepper, seeded and chopped
1 sm onion, thinly sliced
3/4 c crumbled reduced-fat feta cheese
1 T red-wine vinegar
2 t EVOO
4 6" whole-wheat pita breads with pockets

1.Preheat the oven to 350.
2. Cut the cucumber crosswise into 4 equal pieces. Shred 1 piece of the cucumber on a box grater, squeeze out excess liquid and transfer the shredded parts to a small bowl. Stir in the yogurt, garlic, and salt.
3. Chop the remaining cucumber and transfer to a large bowl. Add the lettuce, tomato, bell pepper, onion, cheese, vinegar, and oil;
4. Cut the top third off each pita bread and discard. Place the pita pockets on a baking sheet and bake until heated through, about 5 minutes.
5. Place 3/4 c of the salad mixture in each of 4 pita pockets. Drizzle each with 1 1/2 T of the yogurt mixture, then add 3/4 c more salad mixture. Drizzle the tops evenly with the remaining yogurt mixture.

Roast Beef Panzanella Salad Weight Watchers 5 points

6 oz Bread (whole wheat ciabatta or French) cut in 1 inch cubes
2 Large Tomatoes
1/3 Cucumber (English) chopped
1 small Red Onion (chopped)
3 Tbs Balsamic Vinegar
1 Tbs Olive Oil
1/4 Cup Basil (or mint)
1 Tbs Capers (drained)
1/2 tsp Salt
1/4 tsp Pepper
1/2 Lb Roast Beef (thinly sliced) cut in strips
 
1. Combine bread, tomatoes, cucumber, red onion, vinegar, oil, mint (or basil), capers, salt & pepper in large bowl.  Toss well and let stand until the bard soaks up the juices (about 20 minutes).
2. Stir in roast beef and serve at once.
 
I love this salad! It is great anytime, but perfect for hot summer days when you don't want to cook.
 
Another recipe with similar ingredients is Greek Salad Pitas. Check it out under the "salad" or "Weight Watchers" label.

Sunday, May 17, 2015

Sweet Station Cookie Business College Station

I have not posted any new recipes in over a year because I started a home business. I hope to be back to posting recipes this fall, when my youngest child starts KG, to post all the new recipes I've tried in the last 2 years. Until then, please stop by my Facebook page to see what I am doing. Here are some of the Aggie cookies I have been making for Ring Day and graduation.

Aggie Vet School graduation cookies


Aggie graduation cookies for Aubrei & Johnny


Aggie graduation cookies for Ginny


Aggie graduation cookies for Katie


Aggie graduation cookies for Katie & Steph


Aggie Graduation cookies for Amanda.

Sunday, February 23, 2014

Freezer to Crock Pot Stupid Easy Chicken

If you click on the label, "Freezer to Crock Pot" you will have recipes for 15 meals that you can toss in Ziplock Baggies, Freeze, and pop in the Crock Pot when needed.

This one comes from my first best friend, and fellow lover of cooking, Lisa.

Stupid Easy Chicken in Crock Pot

3-4 chicken breasts (cubed if not frozen)
2   14 oz cans Italian diced tomatoes
1 envelope Lipton Savory Herb & Garlic soup mix (note by Stephanie, my husband couldn't find this so we just used the original soup mix)
fresh basil and more Italian spices

Toss all ingredients in bag and freeze. Cook on low 6-8 hours.
Serve over bow tie pasta. Sprinkle with parmesan.

FREEZER to Crock Pot Cilantro Lime Chicken w/ Corn and Black Beans

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

CP FREEZER Cilantro Lime Chicken w/ Corn and Black Beans (makes 2 bags)
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
 4 Tbs Olive Oil
 2+ Limes, juiced (I like a little more lime then the recipe calls for)
 2 Cups Cilantro
 1 large bag of Frozen Corn (or two smaller bags)
 4 minced Garlic Cloves
 1 finely Chopped Red Onion
 2 cans of Black Beans, drained and rinsed
 2 tsp Cumin or Chipotle powder
 Salt and Pepper to taste

1. Take ingredients and split everything into two containers.
2. Mix bag by shaking, seal, label and put in the freezer.
3. Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Freezer to Crock Pot Sweet Barbecue Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Crock Pot Sweet Barbecue Chicken
4-6 Chicken Breasts
12 oz bottle of BBQ Sauce
1/2 Cup Brown Sugar (I like mine really sweet, so I’ll usually do a little bit more then this)
1/4 Cup Vinegar
1/8 teaspoon of Cayenne Pepper
1 tsp Garlic Powder

Once the chicken is cleaned, I like to rub it with the Cayenne Pepper.  But, if you’re in a hurry you can just add the Chicken to a Freezer Gallon Ziplock Bag and then add the rest of the ingredients. 

Once bag is closed, use your hands to mash all the ingredients together!

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Freezer to Crock Pot Green Chili and Cheese Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.
Crock Pot Green Chili and Cheese Chicken
4 boneless, skinless chicken breasts
1 1/2 cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Or toss in CP 
1.Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
2.Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
3.Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Freezer to Crock Pot Bacon Cheeseburger Soup

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. Please go to her blog for pictures and more freezer to Crock recipes.

 I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Crock Pot Bacon Cheeseburger Soup (note from Stephanie-I split into 2 bags)
◾32oz bag frozen shredded hash browns
◾1 lb hamburger, cooked
◾1/2 lb bacon,  cooked and chopped
◾2 lb Velveeta cheese
◾32 oz chicken broth
◾1 tsp pepper
◾2 Tbsp dried minced onion flakes
◾1 tsp garlic powder
◾2 tsp worcestershire sauce

Combine all ingredients in 6-quart slow cooker.  Cook on low for 8-10 hours.  Serve with cheddar cheese and bacon, if desired.

Freezer to Crock Pot Cafe Rio Crock Pot Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. Please go to her blog for pictures and more freezer to Crock recipes.

 I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Cafe Rio Crock Pot Chicken (note by Stephanie-easy to make 2 bags)
4-6 Chicken Breasts
1/2 a small bottle of Zesty Italian Dressing
1 Packet of Dry Ranch Dressing (3 TB)
1/2 Cup Water
1/2 TB of Minced Garlic
1/2 TB Chili Powder
1/2 TB Ground Cumin

Combine all ingredients in a Freezer Gallon Ziplock Bag.  Once ziplock bag is closed, take your hands and combine all ingredients together well.

To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Freezer to Crock Pot French Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Crock Pot French Chicken 
(note by Stephanie, if you buy 2 cans of cranberry sauce, you can actually make 2 meals)

4-6 Chicken Breasts (I use the Costco Pouches and generally 3 to 4 breasts is PLENTY for my family of 4)
1 can of Cranberry Sauce (I like Whole Berry best for this recipe)
8 oz of French Dressing (which is half a bottle)
1 packet of Lipton Onion Soup Mix

Mix Chicken, Cranberry Sauce, French Dressing and Lipton Onion Soup Mix in a Gallon Freezer Ziplock Bag.  After closing, take your hands and smash all the ingredients to combine.
To cook: Take the Freezer Meal out of the Freezer and hour before starting or run it under some room temperature water for about 30 seconds.  Dump meal in the a Crockpot and cook on Low for 4-6 hours!

Freezer to Crock Pot Cream Cheese Chicken Chili

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.
Crock Pot Cream Cheese Chicken Chili
 2 chicken breasts, still frozen
 1 can Rotel tomatoes
 1 can corn kernels, do not drain
 1 can black beans, drained and rinsed
 1 pkg. Ranch dressing mix (or 3 T if you buy in bulk like me-Stephanie)
 1 T cumin
 1 t chili powder
 1 t onion powder
 1 8-oz pkg. cream cheese

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice  to blend in the cheese.  Shred the chicken into large pieces  and serve over rice. Can also serve in tortillas or taco shells. Serves 4

Freezer to Crock Pot Pineapple Chicken

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I I mean my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

This one should have been done first, because it actually requires blending some ingredients and bringing them to a boil before adding to the chicken in the bag. For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Before beginning, gather all your gallon sized freezer bags (HEB leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

CP Pineapple Chicken   makes 2 meals
1/2 C. White Sugar
1/2  C. Soy sauce
1 C. Pineapple juice
1 C. Ketchup
1/4 C. Red Wine Vinegar
 2 T. Mustard
 6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco pouches per bag)
 2 – 16 oz. can Crushed Pineapple or Pineapple tidbits or crushed, drained (use drained juice for above)

Clean and trim chicken and split between two Gallon Ziplock bags.
pineapplesauce 10 Freezer Meals in 2 Hours
In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.  Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.
Once cooeld a bit, divide sauce between two bags. Add the Crushed Pineapple or Pineapple tidbits.   Then seal, label and freeze flat.
Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve over rice.

Saturday, November 23, 2013

Off and Running

My love for baking has finally transformed into a sweet little business. It is called Sweet Station. I'm on Facebook and have a brand new website, which was designed by my friend and an amazing web designer, Lauren Gulde, of Santa Clara Design.

Here are some pictures of my latest cookies.