Grilled Chicken and Pineapple Quesadillas

If you have never visited the Pioneer Woman's website...you might be crazy. Ree Drummond has an amazing plethora of different recipes and she is hilarious.

I love quesadillas. Absolutely love them. I also love grilled (fresh) pineapple. This was probably the best meal I have had in my whole life. Thank you, Ree!!

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What you need:

• 8 whole flour tortillas (I use Azteca)
• Butter
• 2 cups grilled pineapple, sliced
• 3 whole boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 cups Monterey Jack cheese, grated
• 1 whole jalapeno, sliced
• Cilantro
• 3 tbsp. bbq sauce

Directions:

Salt and pepper your chicken. I also did cumin, but next time I might try cayenne.

Obviously these aren't grilled, but grill your chicken until no longer pink.

Brush with bbq sauce. Remove from pan and slice into very thin slices. I think mine ended up as chunks.

- Grill pineapple after slicing - for tips on how to prepare the fresh pineapple - click here!
- Toast and warm tortillas in griddle with the butter.

Now is time for assembly. Place tortillas on a baking sheet. Then layer cheese, chicken, pineapple, jalapeno and if desired, cilantro. I also added bacon, because seriously, bacon is great with everything. Ree also says you can drizzle extra bbq sauce on at this point. Top with another tortilla. Place in oven until cheese is melted.

Cut and serve with dipping sauce. I used sour cream to offset the heat. You could also do pico de gallo, guacamole, etc.

Peanut Butter Fudge

I think that peanut butter fudge is my most favorite kind of fudge. I don't have a clue where this recipe came from - but to the person who put it out there, thank you! :) It's an incredibly easy recipe, the kind that you would probably memorize in a heartbeat and make all the time.

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What you need:

• 1 cup packed brown sugar
• 1 cup sugar
• 1/2 cup milk
• 5 large marshmallows (I had minis, so I eyed what 5 large marshmallows would be)
• 1 jar (12 oz.) creamy peanut butter - although most are 16 oz. so make sure you check your jar!

Directions:

Combine sugar, milk and marshmallows in a saucepan over medium heat. Bring to a boil, stirring until the sugar is dissolved and marshmallows are melted.

Remove from heat and stir in the peanut butter until combined.

Pour into a buttered 8-inch square baking dish.

Let cool and firm before cutting into squares. Wrap or store in an airtight container in the refrigerator.

~Twisted Thursday 2.24~

It's your all's turn to share recipes today!
Please feel free to share your favorite recipes :)

If you don't have an account, you can send me an email (fantasticalsharing@yahoo.com) or if you are on my FB - feel free to write on my wall. Don't forget your name - I want credit given where credit is due!

Can't wait to get some new recipes from everyone!

Be on the lookout for upcoming recipes from me: Dad's Buttermilk Biscuits, Chocolate Pudding, Bacon Wrapped Pork Roast, Peanut Butter Fudge, Grilled Chicken & Pineapple Quesadillas, Quickie Quiche, Marlboro Man's Favorite Sandwich, and Too Easy Cheesy Chicken, Broccoli and Rice Casserole :)

Hope everyone has a fantastical weekend!!

Savory Chicken Oven Dinner

This recipe really reminds me of the chicken and biscuits from Banquet Homestyle Bakes. It was very much a comfort meal.

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What you need:

• 2 cups cooked chicken, diced
• 1 can cream of chicken soup
• 1/4 cup milk
• 1 cup shredded Swiss cheese (I used mozzarella, I believe)
• 1 cup frozen cut green beans, thawed
• 1 1/4 cups Bisquick
• 1/4 cup cold butter or margarine, cubed
• 1 tsp. dried sage leaves
• 1 egg, slightly beaten

Directions:

Mix together chicken, soup, milk, cheese and green beans in a greased 8x8-inch square baking dish.

Mix Bisquick, butter and sage with a fork until it is crumbly.

Stir egg into mixture.

Spread over chicken mixture. Bake at 400 for 30 to 35 minutes.

I'm sure this would also be great with California mix vegetables.

Recipe Courtesy Betty Crocker

Cheeseburger Pie

This is only the second time I've made this recipe, but it was still just as amazing as the first time I made it!

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What you need:

• 1 refrigerated piecrust
• 1 lb. ground beef
• 1 medium onion, choipped
• 3 large eggs
• 1/2 cup milk
• 1/2 cup shredded American cheese
• 1/2 cup shredded Cheddar cheese (I usually just use 1 cup cheddar)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. oregano
• 4 slices American cheese, cut into 1/2-inch strips (20)

Directions:

I unfortunately had a blonde moment and froze my refrigerated pie crust without realizing it. So I made some from scratch (it's on my recipe list). Preheat your oven to 425. Place piecrust in a pie dish and bake for 5 to 7 minutes. Then reduce the oven's temperature to 325. Meanwhile, cook ground beef and onion over medium heat until ground beef is brown and crumbly and onion is tender, 7 to 9 minutes. Drain, if needed.

Combine eggs, milk, cheese, salt, pepper, and oregano in a medium bowl.

Stir in beef mixture.

Spread on top of your piecrust. Bake until set, 30 to 40 minutes.

Place cheese on top of set pie in a lattice formation. Bake another 2 to 3 minutes for the cheese to melt.

Serve :) I like mine with ketchup!

E-Z Doughnuts

These are magical. That's right, MAGICAL.

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What you need:

• 1 pkg. refrigerated biscuits
• 2 cups vegetable oil
• 1/2 cup sugar
• 1 tsp. cinnamon

Directions:

1. Separate biscuits and stretch or pat to make them bigger. Create a hole in the center of each with your finger.
2. Heat oil in a skillet. When it is hot enough, water will crackle when dropped in.
3. Mix together cinnamon and sugar in a shallow dish.
4. Fry biscuits until brown on each side. Remove to a paper towel and blot dry.
5. Then immediately dip in cinnamon-sugar mixture.

Recipe Courtesy Food.com member Rick B(2)

Quick Vanilla Buttercream Frosting

I have no clue where this recipe came from (if you recognize it from anywhere, let me know!), but it's my go-to for buttercream frosting :]

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What you need:

• 3 cups confectioners' sugar
• 1 cup butter
• 1 tsp. vanilla extract
• 3 to 4 tbsp. Cool Whip

Directions:

1. In a stand mixer with whisk attachment, mix butter and sugar together on low speed until well blended. Then increase the speed to medium and beat for another 3 minutes.
2. Add vanilla and Cool Whip; continue to beat for another minute at medium speed.
3. *If needed, add more Cool Whip until it's a spreading consistency.

The Best Chocolate Cake Ever

I recently stumbled on a blog called Kevin & Amanda. I don't think there is a recipe on there that I don't want to try.

I'm also a huge sweets fan, so when I saw this cake recipe, I wanted to make it immediately. Lucky for me, my daughter's third birthday was coming up, so I knew it was going to be her birthday cake :)

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What you need:

• 1 box devil's food cake mix
• 1 pkg. Jell-O instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 tsp. vanilla
• 2 cups mini semisweet chocolate chips

Directions:
(Unfortunately no pictures here either. I was multitasking making my birthday girl a birthday breakfast at the same time I was doing her cake)

1. Preheat oven to 350. Mix everything together except chocolate chips. Then add the chocolate chips in. [Batter will be thick]
2. Pour into prepared pan(s). Bake according to devil's food cake directions for your size pan(s). Then check in 5 minute increments with a toothpick until done. Amanda says that it took her around 45 minutes for 2 9-inch round cake pans.
3. Cool before frosting.

 I also used Marshmallow Fondant and Quick Vanilla Buttercream Frosting with this recipe :)
And...this really is the best chocolate cake ever. Those chocolate chips add an extra element of epic deliciousness into this cake. I couldn't get enough!

Marshmallow Fondant

I have been eyeing fondant recipes for a while now and decided to go ahead and just try it. I thought I was doing it wrong for most of the recipe, but it was just really messy. I did find tips by perusing the web :]

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What you need:

• 1 package (16 ounces) white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners' sugar
• Crisco 

Directions:
(No pictures on this one..it was a 2 hand job and much too messy to touch my camera!)

1. Put marshmallows in a microwave-safe bowl and add water (I believe I did 3 tbsp.). I microwaved in 30 second increments stirring after every increment. It took 2 1/2 minutes total to get it nice and soupy.
2. Stir in 3/4 cup powdered sugar. I have found that some recipes stir in more on this step. I am trying it that way next time. So continue to add sugar little by little until it starts forming a dough.
3. Grease your hands and work surface very very generously with Crisco.
4. Flip your marshmallow dough onto the surface and knead, working in more powdered sugar until you form a smooth ball. If it's sticky, add more powdered sugar. If it's tearing, add a tbsp. of water.
5. It's best to let it sit overnight before using. You'll want to wrap it tightly twice in Saran wrap. Some sources say to store it in the refrigerator (but that hardens it), others say to store at room temperature, which is fine. This fondant stores for many days, even weeks.
6. To add color, dip toothpick into gel food coloring (I used Wilton brand) and stab into your ball of fondant. Knead until color is incorporated.
7. Now you can pretty much do whatever you want with it. Roll it out and cut into shapes, etc.

Here's what I did with mine:

Decided to do Ariel for my daughter's birthday cake. I drew it out on a piece of wax paper.

That is allllllll fondant.

I had a few dry spots that definitely showed :(  I rolled up my extra fondant into balls to put around the bottom.

For more tips: Please visit Wilton's site!

~Twisted Thursday~

It's your all's turn to share recipes today!
Please feel free to share your favorite recipes :) I am currently on the lookout for a bean-and-bacon soup recipe (like the Campbell's one). If you have one of those, I will love you forever, pinky swear!

If you don't have an account, please feel free to send me an email (fantasticalsharing@yahoo.com) or if you are on my FB - feel free to write on my wall. Don't forget your name - I want credit given where credit is due!

Can't wait to get some new recipes from everyone!

Be on the lookout for upcoming recipes from me: Buffalo Chicken Pasta, Spanish Rice, Marshmallow Fondant, EZ Donuts, The Best Chocolate Cake Ever, Quick Vanilla Buttercream Frosting, Mixed Berry Smoothies, Cheeseburger Pie and Savory Chicken Oven Dinner!

Hope everyone has a fantastical weekend!!

Jalapeno Bacon Cheddar Cheese Burgers

I think this is probably the very best recipe that I have come across for burgers.

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What you need:

• 1 lb. ground beef - the leaner, the better :)
• 1 jalapeno, minced
• 1/2 cup onion, chopped
• 1 egg
• 1 tsp. kosher salt
• 1/2 tsp. fresh cracked black pepper
• 1/4 tsp. meat tenderizer (optional)
• 4 hamburger buns, grilled until golden brown
• 8 slices bacon, cooked crisp
• 4 oz. shredded sharp cheddar cheese

Directions:

Preheat grill or skillet. Mix jalapenos, onions, salt and pepper. Add ground beef and egg and mix to combine, make sure not to over mix or you will end up with a tough burger. Form into four patties and chill for a half hour.

After mine were cooked to my preference, I added bacon and then shredded cheese (because I forgot a good quality slice cheese - I hate American cheese on my burger) and covered until the cheese melted.

Serve on hamburger buns with condiments, if you wish. I like mayo, my husband thinks it's the devil. :)

Recipe courtesy evilshenanigans.com

Mini Chocolate Dipped Bananas

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What you need:

• 3 firm but ripe bananas
• 2 cups chocolate chips or chunks, melted
• 1/2 cup nuts of your choice, finely chopped
• 9 to 12 lollipop or popsicle sticks

Directions:

Peel and slice bananas into thirds or fourths. I used 4 bananas and cut them into thirds. Put each banana piece on a stick. Making sure they don't touch, wrap your plate or dish with Saran wrap and place in the freezer for 4 hours or overnight.

Melt your chocolate via a double boiler over the stove or in the microwave. I do mine in the microwave in 30 second increments, stirring after each microwaving.

Dip bananas in chocolate (and then into nuts - but since I have a kiddo with a food allergy, I didn't do this part. I'm sure you could do sprinkles). I had to use a spoon to get the whole banana covered and to scrape off the excess.

Place on wax paper or foil. Place bananas back into the freezer for 30 minutes and then transfer to a freezer safe container or a ziploc bag until you are ready to eat them. *Note: it takes around 7 minutes for them to thaw to room temperature.

Recipe source: Joy the Baker.

She's my hero. No joke :)

 

These were recreated by Oh! You Cook! for February 2012 SRC {here}

Chicken Enchiladas

I have never been big on enchiladas. I don't like the red enchilada sauce. I didn't know there was such a thing as green enchilada sauce until my friend Jaime made her chicken enchiladas for us one night for dinner. And in addition to that - her creamy factor is CREAM CHEESE. *drool* I pick at the filling while I am making these because it is so irresistible.

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What you need:

• 1 pkg. chicken tenderloins, cut up (I think she inspired my love of using tenderloins!)
• 1 can chopped green chilies, undrained
• 2 cans green enchilada sauce
• 1 tsp. ground cumin
• 8 oz. cream cheese
• 2 packs flour tortillas
• Shredded cheddar cheese

Directions:

Preheat your oven to 350. Cook chicken over medium high heat and drain.

Pour 1/2 can of enchilada sauce to coat the bottom of a 13x9-inch dish.

Add cumin and chilies to chicken, cook to drain off the juices.

Add cream cheese and heat until it's melted. I break the pieces up with the spatula.

Fill tortillas with mixture.

Roll up.

Place in dish, seam side down.

Repeat until all the filling mixture is used.

Pour the rest of the enchilada sauce onto the tortillas.

Sprinkle with cheese. Cover with foil and bake for 20 minutes. Then uncover and bake for about 5 minutes.

Another huge thank you to Jaime Akin for this AWESOME recipe :)