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Caramel Pecan Delight Pie

Image December 27, 2013 Sharon Leave a comment

Caramel Pecan Delight Pie Recipe

Makes 2 pies. This cool and creamy pie is a perfect summer dessert!

2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
14 oz can sweetened condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts – ready made

In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, sweetened condensed milk and cool whip.
Divide evenly between the two pie crusts. Top each pie with the pecan / coconut mixture.
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra Cool Whip if desired.

Caramel Pecan Delight Pie

Sharon Springfield

Main Dish

Cheesy Manwich Chicken Pasta

Image November 24, 2013 Sharon 1 Comment

Cheesy Manwich Chicken Pasta

This Cheesy Manwich Chicken Pasta recipe is super easy, zesty and flavorful and best of all, you cook it all in one pot – therefore, easy to clean up! Everyone in the family loved it and it really couldn’t have been easier. Give it a try, I promise you’ll like it!

4 chicken cutlets, or chopped chicken breast seasoned with
Adobo seasoning (or similar seasoned salt)
1 teaspoon dried minced onion
2 Tbsp minced garlic
1 can Manwich Bold + 1 can water
2 cups chicken broth
1/2 pound of small dry pasta (I used bowtie)
1/4 cup fresh cilantro leaves
2 cups shredded cheddar cheese

Heat a small amount of butter in a deep sided skillet. Add onion and garlic and saute for one minute, then add seasoned chicken and saute for a couple of minutes.

Add chicken broth, Manwich Bold Sloppy Joe Sauce, water, pasta and cilantro to the pot. Bring to a boil. Reduce heat to simmer for about 25-25 minutes.

Remove from heat and stir in shredded cheddar until well incorporated, reserving a handful to sprinkle on the top. Cover for a few minutes to allow the cheese to melt, and stir.

I served this with ChiChi’s Sweet Corn Cake but you could make a homemade corn casserole which is essentially the same thing but better.

Enjoy this easy Chicken Manwich Chicken Pasta!

Cheesy Manwich Chicken Pasta

Sharon Springfield

Desserts

Almond Joy Cake

Image November 21, 2013 Sharon Leave a comment

Almond Joy Cake

To make this super delicious Almond Joy Cake, you will need:

1 dark chocolate cake mix, made with 2 eggs, 1/4 cup coffee, 1 1/4 cup water, 1/2 cup oil

Bake in a greased 9 x 13 glass baking dish according to the directions on box.

When cake is done, remove from oven and cool on a wire rack. After 10 minutes, use the handle of a wooden spoon to poke holes in cake – at 2 inches apart.

In a mixing bowl, mix together a 5.1 oz box of vanilla pudding, 1/2 teaspoon coconut extract and 1 7 oz jar of marshmallow fluff. Pour half over the top of the cake, spreading over the holes so the pudding goes down all the holes and covers the entire cake; Mix into the other half of the pudding, 4 oz softened cream cheese and 8 oz. softened cool whip.

Spread this over the top of the cake. Sprinkle with shredded coconut and slivered almonds. Chill for 2 hours before serving.

Enjoy this delicious Almond Joy Cake! I thought it was awesome, hope you do too!

Sharon Springfield

Sharon Springfield | My Cooking & Recipes Blog

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Almond Joy Cake

Soups

Cowboy Stew Recipe

Image October 13, 2013 Sharon 1 Comment

Cowboy Stew

Here’s what we had for dinner tonight – Cowboy Stew. Its essentially Chili but it has steak instead of hamburger plus a secret ingredient that makes it thick and hearty.

You cook this in the crockpot, which means, throw it in the crockpot and go enjoy your life for the day. When you get home, you will be greeted with the spicy, meaty scent of this robust Cowboy Stew.

This can also be made as a “dump recipe” which you prepare ahead of time then dump it into the crockpot when you are ready to cook. See the special instructions for this below the recipe.

Ingredients:

1 lb London broil, steak or stew meat, cut into 1/2″ cubes
1 packet taco seasoning mix
1 (14.5 oz) can Fire Roasted Southwestern Style Tomatoes (not drained)
1 (10-oz) can Rotel Tomatoes (not drained)
1 can fat-free refried beans (minus the lard)
1 medium onion, diced
1 small red bell pepper, diced
2 (16-oz) cans pinto beans, drained
large Ziploc bag

To make immediately:

Coat the inside of crock with nonstick spray.
Pour taco seasoning into Ziploc bag. Add meat and shake to coat. Pour into Crockpot. Stir in rest of ingredients except for the pinto beans. Layer the pinto beans over the top and do not stir in. Cover and cook on low setting for 8 – 10 hours.

To make later (dump recipe):

Throw all ingredients (except for pinto beans) into Ziploc bag. Refrigerate until ready to cook. When ready to cook, dump the contents of the bag into the crock and stir. Layer the drained pinto beans over the top, Cover and cook on low for 8 – 10 hours.

I like serving the Cowboy Stew with a dense spoon cornbread. Corn muffins would be good too. Give this recipe a try and let me know in the comments how you liked it! Yee-haw for COWBOY STEW!

Cowboy Stew Recipe

Sharon Springfield

Main Dish

Chicken Marsala Spaghetti

Image August 25, 2013 Sharon Leave a comment

This is a great, quick dinner recipe: Chicken Marsala Spaghetti. I whipped this up in under 30 minutes. Add some steamed broccoli and garlic bread and you’ve got a delicious, satisfying meal. Here’s what you need to make Chicken Marsala Spaghetti and how to put it together.

Chicken Marsala Spaghetti Ingredients:

1 pound boneless, skinless chicken breasts, sliced into 3/4″ thick cutlets
1 small onion, diced
1 small package fresh mushrooms, cleaned, sliced
1 tablespoon olive oil
1 tablespoon minced garlic
dash of poultry seasoning
1/2 cup Marsala cooking wine
envelope of mushroom gravy mix
2 tablespoons flour
2 cups chicken broth
1/2 cup evaporated milk
2 tablespoons diced sun-dried tomatoes (jarred in oil but drained)
1/4 cup Parmesan cheese (plus more for garnish)
8 oz dried spaghetti, broken in thirds and cooked according to pkg. directions

Chicken Marsala Spaghetti Instructions:

Heat olive oil in deep nonstick frying pan. Sprinkle poultry seasoning on chicken cutlets and place in heated frying pan. Add minced garlic and stir around chicken. Cook over med-high heat until both sides are lightly browned. Remove from pan. De-glaze pan with wine and add the onions and mushrooms. Simmer over medium heat until onions are tender. Sprinkle the dry mushroom gravy mix over the onions & mushrooms.

In a medium bowl, whisk together the flour and chicken broth. Stir this into the frying pan, turn up the heat and stir until mixture becomes thickened. Add the Parmesan cheese and sun-dried tomatoes. Add chicken and any juices from the chicken back into the pan. Stir in the evaporated milk and the cooked spaghetti. Taste it and if you want, add salt & pepper.

That’s it, an easy, delicious dinner that’s nice enough to serve to company yet simple enough to make for a weeknight dinner. To round out your Chicken Marsala Spaghetti dinner, serve with steamed broccoli and garlic bread.

Hope you enjoy the Chicken Marsala Spaghetti Recipe!

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Sharon Springfield

Cooking With Sharon Springfield

Images

Caramel Pecan Delight Pie

Caramel Pecan Delight Pie Recipe

Caramel Pecan Delight Pie

Cheesy Manwich Chicken Pasta

Cheesy Manwich Chicken Pasta

Almond Joy Cake

Cowboy Stew Recipe

Cowboy Stew

Cowboy Stew Recipe

Chicken Marsala Spaghetti

Chicken Marsala Spaghetti Ingredients:

Chicken Marsala Spaghetti Instructions:

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