Fancy but Easy Wedge Salad

I’m so thankful for Janelle from Comfy in the Kitchen’s posts each Wednesday.  I love how fancy this salad is!

Janelle writes:

This beautiful salad is a”little” fancy..but a “lot” easy (less cutting means more time to make the main entree!). Impress your guests with a drizzle of homemade blue cheese dressing and we are taking this salad to the next level of deliciousness! YUMMMmm.

With Iceberg lettuce, I always take off the first layer of lettuce and throw it away.

 

Then, I cup the lettuce in one hand and “bang” the core on the side of the sink- this loosens the core.

Then, I simply dig out the core with my hand- it comes out easy. I take the rough/thick edges off around the side. Rinse!

Slice down the middle crossways to make 4 wedges. Top with bacon, shredded parmesan cheese, and fresh chives.

Now for the dressing! In a medium bowl combine mayo, sour cream, blue cheese, salt, and Worcestershire sauce.

Whala….add some freshly cracked pepper . Ohhhhh, Ahhhhhh…..

Fancy but Easy – Wedge Salad with Homemade Blue Cheese Dressing

Serves: 4
Prep time:
Total time:
Ingredients
  • 1 head of Iceberg Lettuce (quartered)
  • 1 cup cooked crumbled bacon (appx 8 slices)
  • Shredded Parmesan Cheese for sprinkling
  • Chives (sliced green onions) for garnish
  • Cracked Black Pepper
  • Dressing: (Combine all)
  • 1 Cup Mayo
  • 1 8 oz container sour cream
  • 1 4 oz crumbled blue cheese
  • ½ tsp salt
  • 2 tsp Worcestershire sauce
Instructions
  1. Place each wedge on an individual plate. Add toppings and dressing.

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

How to Make a Beautiful Fruit Salsa

I am so excited to share this beautiful Fruit Salsa with you!  Janelle from Comfy In the Kitchen is here to show us how to make this in a snap!  Janelle writes:

Mmmm….doesn’t this look so refreshing, so juicy, so irresistible?! Something special happens when ordinary fruit is washed, diced, and combined with other delicious fruits {fruit salsa, if you will}. I can’t explain how addicting it is…but I can give testimony that this very triffle is sitting on my lap right now, haha. I keep taking 1 min breaks to scoop in a mouthful as I post this simple, yet very blog worthy treat. A definite “make” for Mother’s Day!

I found this beautiful vase at Marshall’s and thought it would be the perfect container for the fruit salsa! I love to be able to see the “parfait” appearance of all the fruits stacked onto one another.  Throw-away Ziplocs are more expensive than this- what a deal! Yea!

I used my dicer to dice the fruit. I diced, than rinsed.

Beautiful.

I continued dicing the fruits I had on hand…strawberries, pineapple, watermelon

And I threw in some grapes. You may want to add berries {do not dice} or bananas {they will brown, so eat immediately or toss in citrus juice}.

Layer like so. Would you look at those beautiful juices blending together?! Mmmmm!!!!!!

This dish doesn’t need a thing…just beautiful fruits blended together make it as delicious as ever. Oh…and it’s pretty, got to love presentation ;)  Enjoy and make often- I sure do!

 Fruit Salsa

Ingredients
  • 1 Fresh pineapple {Twist off leaves, cut outer layer off and slice lengthwise along core-leaving core out}
  • 4 cups strawberries
  • 4 cups grapes
  • ¼ of a watermelon
Instructions
  1. Dice fruits individually, then rinse.
  2. Layer one fruit at a time in a clear glass container.

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Rainbow Rice Krispie Treats

Rainbow Rice Krispie Treats collage

Janelle from Comfy in the Kitchen has the perfect treat for your little ones!  Janelle writes:

We sure are a rainbow lovin family. So, of course, when I saw Rainbow Rice Krispies Treats on Pinterest- I just HAD to make them for the kidos!
Ladies, SAVE this recipe for St.Patty’s Day for a fun {gluten-free} and festive treat!
Melt butter and marshmallows -add food coloring.

Take off heat and add Rice Krispie cereal {I use GF}. Spread this color in a glass 9×13 buttered pan.

Repeat this process with all the colors of the rainbow!

Keep on layering! I actually just wet my {clean} hands with water and spread…so easy that way.

Hey you! ;)

The top layer is not colored, but I did add some rainbow sprinkles for a “preview” of all the fun to come when you cut in! Warning: this dessert attracts children {he,he}

 

How adorable are these!? Ohhhh….I don’t know what child wouldn’t smile :)

Off to school!

Rainbow Rice Krispies Treats

Serves:24-36
Prep time:
Cook time:
Total time:
Ingredients
  • 10 cups marshmallows
  • ¾ cup butter
  • 10 cups Rice Krispies
  • Food coloring {I used coloring gel}
Instructions
  1. Butter a 9×13 pan.
  2. Melt 1½ Tbsp of butter in a medium sauce pan on med-high heat.
  3. Add 1½ cups marshmallows -stir until melted.
  4. Add food coloring {the first one will be purple}.
  5. Take off burner and stir in 1½ cups Rice Krispies.
  6. Pour mixture into 9×13 pan. Wet hands with water and spread evenly.
  7. Repeat this step with all the colors of the rainbow with a top layer of no coloring. This will be as follows:Purple, blue, green, yellow, orange, red, no color.
  8. Add rainbow sprinkles.
  9. Cover and let cool before cutting.
Notes
These are very THICK! Cut them as desired! Enjoy!

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Pistachio Marshmallow Salad

 

Here’s a fun spring/summer recipe from Janelle at ComfyInTheKitchen.com.

Janelle writes:

Can anyone tell me why this is called “Watergate Salad”? Hehe…I decided to change it to “Pistachio Delight” because, well….Watergate was a scandal, and this is more…delightful! This is an especially sweet Spring treat for the kidos…they love all the colors. Serve as a side or dessert, it will be sure to please the little ones {and bigger ones} at your table.

Pour 1 pint whipping cream and 1/4 cup sugar in a large mixing bowl.

Beat on high until soft peaks form like so…you can over beat, so be careful to stop when the whipping cream looks like the picture above.

Add 1 small box of instant Pistachio pudding mix.

Then add 1 can of fruit cocktail {you certainly may add fresh fruit instead-I have tried mandarine oranges and bananas}, 1 cup coconut, and one cup of multi colored marshmallows- be careful of tiny hands. {I had to hurry up and mix this, lol!}

Also add in crushed pineapple and nuts {optional}. You can do this in all one step, lol…

Stir by hand until all is combined.

LOVE! Wouldn’t this make such a sweet dish for a baby shower? The colors are so pretty…and it’s so delicious!

Pistachio Marshmallow Salad {Watergate Salad}

Prep time:
Total time:
Ingredients
  • 1 pint whipping cream
  • ¼ cup sugar
  • 1 small box instant pistachio pudding
  • 1(20 oz) can crushed pineapple, undrained
  • 1 (15 oz) can fruit cocktail, drained
  • 1 cup multi-colored marshmallows
  • 1 cup coconut
  • ½ cup chopped pecans {optional}
Instructions
  1. Beat whipping cream and sugar in a large bowl until soft peaks form.
  2. Add box of pistachio pudding and beat together.
  3. Add remaining ingredients and stir well.

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Easter Dinner Menu

Easter Dinner Menu

Is Easter at your house this year?

Then Janelle from ComfyInTheKitchen.com and I have the perfect Easter Dinner Menu for you!

Simply click on the links to get our recipes below.

First, this is what I take every year to my mom’s house for Easter

Deviled Eggs
(that I prefer to rename – Angelic Eggs!)

Deviled Eggs 004

Classic Green Beans

green beans

Bacon Wrapped Asparagus

bacon wrapped asparagus

 Sweet Potato Casserole

sweet potato casserole

Homemade Mashed Potatoes with Sour Cream

mashed potatoes

 Crock Pot Macaroni and Cheese - while your oven is filled with the main dish and sides – make this side in your crock pot! It’s a family favorite here in our house!

Mac_n_cheese2

Easter Ham

easter ham

Easy Cheesy Beautiful Bread

bread 2
Strawberry Pretzel Salad

strawberry pretzel salad

Mmmmmm…looking at this feast makes me hungry!

What’s on your Easter Dinner Menu?

 

Walk with the King,

Courtney

 

Thank you to Janelle for sharing her recipes with us!

speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

How to Make Spring Chicks Cake Pops

 

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My daughter Alexis went to a birthday party and came home with the most adorable Chick Cake Pop (and a boatload of other goodies!).

 Alexis with cake pop

Guess who made it?  Janelle from Comfy In the Kitchen!

Janelle writes:

My dear friend Mem loves cake pops.

Janelle, Mem, Courtney

Whenever we go out for coffee, she’s sure to add one of these little balls of goodness to the order. Being raised in Thailand, she didn’t grow up around a lot of baked goods. Which I honestly never thought of until she mentioned it to me! So, the other day while we were talking, she asked if I  knew of anyone who made cake pops because she’d like to have some for her daughter’s birthday. I couldn’t think of anyone, but I told her I’d be glad to make some for her.

So guess what?

I had never made cake-pops.

hehe.

So, I called my cousin Jen who’s the “Cake-Pop Making Queen” and asked her how she went about this business. She shared her tips and tricks with me, and I have to say I was quite pleased with the outcome…and thankfully so was Mem and her sweet daughter. 

What a blessing it was to serve a dear friend and her daughter!

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Start off by making a boxed cake as directed (folks with gluten allergies can use GF cake mix, however I suggest using 2 boxes of GF mix because they tend to be much smaller ). Make as directed and bake accordingly.

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You can choose any flavor you wish- I chose a yellow cake this time.

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When the cake is cool enough to touch, crumble it in a medium-sized bowl. Add 1/2 container of frosting. I suggest using cream cheese frosting because it’s not as sweet. But, if you have a chocolate cake, chocolate frosting would work great, and so on.

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Mix this with a spoon until it’s in the consistency of raw cookie dough.

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Lay out parchment/wax paper on a cookie tray. Roll balls the size of 1 heaping Tbsp.

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Melt 1/2 cup of  colored chocolate wafers with 1 tsp of vegetable oil in the microwave for 1 minute .

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Dip sticks into the melted chocolate and place them into the balls. REFRIGERATE for 4 hours. If you skip this step, you’ll be in for a messy time.

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Melt remaining chocolate with 1 Tbsp vegetable oil 1 min at a time. stirring in between times. Lay cake ball on its side and swirl in a circle covering it with chocolate.

(This one was scarfed down by the “taste tester” in the background, lol- he was quite amazed by this recipe. Let’s just say, I was very glad I made extra.)

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If you’re using sprinkles (which is so much easier) now is the time to put them on. If you’re decorating, wait for them to dry, then decorate. The faces will fall if you put them on now.

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Michael’s and Jo-Ann’s sell adorable “flare” made for cake-pops! These were super cute…I used the orange triangles for the beaks and feet and the yellow ovals for the wings and “hair”.  For the eyes, I used a toothpick and the black icing.

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I used frosting to secure the candy pieces and chocolate to secure the little fro on top.

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Wilton’s also makes special boxes for cake balls….love them!

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And away we went…..

These are not only super adorable-they’re amazingly delicious. The cake inside is so succulent and moist! Add “coated in chocolate”, and you just can’t go wrong. Mmmmmm!

Signature
speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

Oven Fried Chicken Recipe

oven fried chicken2

If you are new to Women Living Well – then please welcome our Wednesday cook.Janelle from Comfy In the Kitchen is a permanent resident here at WLW and every Wednesday she provides real recipes that real women can cook!  I love that her recipes are doable, delicious and PERFECT for delivering to families who need ministered to with a meal!  Janelle writes:
This “baked” fried chicken is a delicious alternative to traditional fried chicken. I bet you already have most, if not all of the ingredients on hand! The pictures do not do it justice-it is very moist on the inside and crispy on the outside! I made this meal for a close friend who was not feeling well…

Chicken, corn meal, bread crumbs, parmesan cheese, salt, egg, cooking spray

Cut fat off of chicken and pound- The reason I pound meat is because I want both sides even in thickness so the chicken cooks the same through the entire piece. We don’t want one side dry and the other undercooked.

Add egg white and salt in a separate dish

In another dish combine corn meal, bread crumbs, and parmesan cheese.

Dip chicken into egg white (you may dredge in flour first if you wish-but this is not included in the recipe)

Then, coat in breadcrumb mixture

Spray foil lined baking sheet and tops of chicken with Pam. Place in a 425 oven for 25 mins.

Bake until lightly golden on top and center of chicken is white, but still juicy.

I made some rolls, loaded baked potatoes, corn on the cobs and a dump cake .

Packed it up and was on my way to drop it off to a special family with one sick Mama!

And came home to relax and have a nice dinner with my family  :)

Oven Fried Chicken Recipe

non stick cooking spray
1/2 cup plain bread crumbs
1/4 cup parmesan cheese
2 Tbsp cornmeal
1 large egg white
1/2 tsp salt
6 pounded chicken breasts (fat removed)

Preheat oven to 425 and grease a 15×10 jelly roll pan with cooking spray.  In a casserole dish beat egg white with salt. In another dish combine bread crumbs, parmesan cheese, and cornmeal. Dip chicken breast into egg white mixture, then coat with crumb mixture. Place chicken on pan and spray with cooking spray. Bake chicken until coating is crisp and golden brown and juices run clear. Appx 25 mins.

* You can “be bad” and add a white sauce to this for “chicken (baked) fried chicken”… Kind of negates the “baked” part…but I already did that with the loaded baked potatoes. (pray for me, lol)

Mom’s Basic White Sauce Recipe
2 Tbsp butter
2 Tbsp flour
1 cup milk
salt and pepper

On low heat melt butter then add flour for a paste. Add milk salt and pepper -whisk together until thickened (this will take about 5+mins to get desired consistency)

Signature

speakerJanelle Nehrenz

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen

How To Make Homemade Cinnamon Rolls

THIS is what I will be serving my family on Christmas morning!  Thank you to Janelle from Comfy in the Kitchen for this Homemade Cinnamon Rolls Recipe!!!

Janelle writes:

Ohhhh Dear…would you look at this. THIS is pure torture for a gluten-free gal. I just can’t think of anything I would rather sink my teeth in, Ladies! Ha! It’s the yeasty, gooey, warm, cream cheesy, cinnamony combination that can send a GF girl like me over the edge…lol.

One of my family traditions is hostessing Christmas morning breakfast for Geoff’s and my family. These cinnamon rolls have been on the menu since as long as I can remember. In fact, my mom used to make cinnamon rolls on Christmas morning when I was a little girl.

So, even though I cannot partake in the “eating of the rolls” I still enjoy making them for my family…a very special treat for the special people in my life.

Don’t be intimidated -these are not hard to make! By preparing the dough the night before and sticking them in the refrigerator saves tons of time in the morning. Just pop em in the oven and voila! Freshly baked cinnamon rolls!

4 large egg yolks and 1 large whole egg….room temperature. I placed cold eggs in a bowl of luke warm water to get them to room temp.

Beat together sugar, butter, and “buttermilk” {I used regular milk and added 1/2 tsp of white vinegar}

Add 1 package of instant dry yeast and salt. Oh, would you look at that…gluten free. Bahaaa!!!!!!

Also add in 2 cups of flour and beat until combined.

Add all but 3/4 cup of the remaining flour and knead. You can use a mixer attachment or your good ole fashioned hands on a floured surface. Just push forward and roll back until combined.

Roll dough into a ball and place in an oiled bowl. Oil the top of the dough and cover with plastic wrap and let sit to rise for 2 hours. It will double in size.

On a floured work surface, roll out dough into a horizontal rectangle. Make your cinnamon filling but combining brown sugar, cinnamon and salt in a medium bowl. Brush dough with butter everywhere but the outer edges. Sprinkle filling onto of dough.

Flour your hands and slowly roll up into a cylinder. Even thicker parts by squeezing with your hands.

Slice with a serrated knife into 1 1/2 inch rolls.

Place cut side down in a buttered 9×13. Cover and refrigerate overnight.

Remove rolls from the refrigerator and place in your oven {don’t turn your oven on}. Place a bowl of boiling water on the rack below. Close the door and let those rolls rise for 30 mins. Remove the rolls and the bowl of water. Pre-heat oven to 350. Bake for 30 mins until golden. Ahhhh….

Start making your frosting by combining cream cheese, milk, and powdered sugar. Beat well until nice and creamy. Guess what? I can eat frosting, it’s gluten free….If I remember correctly, I think I fought a child to lick one of those beaters! hahaha…

Spoon on frosting when the rolls are still nice and hot.

Then it melts…perfectly…over the rolls…

Enjoy with your families this Christmas morning and for many Christmas mornings to come…

{My dining room table adorned with Easy Ham and Cheesy QuicheSoft Sugar CookiesLinzersCut outsCracker ToffeeSausage Gravy over Biscuits, hashbowns, bacon, and fruit salad.}

 

Homemade Cinnamon Rolls

Prep time:  
Cook time:  
Total time:  Serves: 12
Ingredients
  • Dough:
  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • ¼ cup sugar
  • 6 Tbsp butter, melted
  • ¾ cup buttermilk, room temperature {you can also use regular milk and add ½ tsp of vinegar OR lemon juice to your milk}
  • 4 cups all-purpose flour,plus additional for dusting
  • 1 package instant dry yeast, approximately 2¼ teaspoons
  • 1¼ teaspoons salt
  • Vegetable oil or cooking spray
  • Filling:
  • 1 cup packed light brown sugar, approximately
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 1½ Tbsp unsalted butter, melted
  • Icing:
  • ¼ cup cream cheese, softened
  • 3 tablespoons milk
  • 1½ cups powdered sugar
Instructions
  1. For the dough: Beat together the egg yolks, whole egg, sugar, butter, and buttermilk.
  2. Add approximately 2 cups of the flour along with the yeast and salt; beat until moistened and combined.
  3. Add all but ¾ cup of the remaining flour and knead on low speed for 5 minutes-you can do this with your hands or if you are using a stand up mixer, change to a dough hook.
  4. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
  5. Lightly oil a large bowl.
  6. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2½ hours.
  7. Combine the brown sugar, cinnamon and salt in a medium bowl.
  8. Mix until well incorporated. Set aside until ready to use.
  9. Butter a 9 by 13-inch glass baking dish.
  10. Turn the dough out onto a lightly floured work surface.
  11. Gently shape the dough into a rectangle with the long side nearest you.
  12. Roll into an 18 by 12-inch rectangle.
  13. Brush the dough with the ¾-ounce of melted butter, leaving ½-inch border along the top edge.
  14. Sprinkle the filling mixture over the dough, leaving a ¾-inch border along the top edge; gently press the filling into the dough.
  15. Beginning with the long edge nearest you, roll the dough into a tight cylinder.
  16. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
  17. Using a serrated knife, slice the cylinder into 1½-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
  18. Remove the rolls from the refrigerator and place in an oven that is turned off.
  19. Fill a shallow pan or bowl ⅔-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes.
  20. Remove the rolls and the shallow pan of water from the oven.
  21. Preheat the oven to 350 degrees F.
  22. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
  23. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy.
  24. Add the milk and whisk until combined.
  25. Sift in the powdered sugar, and whisk until smooth.
  26. Spread over the rolls and serve immediately.

Signature

Janelle

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com Follower her on facebook at Comfy In The Kitchen Follow her on Twitter at ComfynKitchen