Readable Eatables

{THE Best Sugar Cookies}

2012-02-13T16:51:00.000-08:00

I consider myself a little bit of a sugar cookie snob. I love them so so much, but I have to have them a certain way. My favorite have been THESE for years, and I have made a ton of others to try and compare to them and FINALLY I have found a recipe that I think are even better. These cookies are perfect. I love that they are soft and chewy and just perfect. Maybe the cake flour has something to do with it. I just know that I am completely in love. Happy Valentines Day :)

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.

Roll to about 1/4 inch thick and cut cookies and bake at 350 for 10 minutes.

Cookies are done when top is slightly cracked and no longer looks wet. Do not brown.

Butter Cream Frosting

1 cup butter

3-4 cups powdered sugar

2 Tbs milk

1/2 tea vanilla

1/2 tsp almond extract

Beat soft butter and powdered sugar together until smooth. Add milk, almond extract and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.

(If the frosting is too thick add a little more milk, if too thin add a little more p. sugar)

Adapted from: A Bountiful Kitchen

{Green Chili Pork Taco's} Crock Pot

2012-02-12T18:30:00.000-08:00

This was probably one of the best meals I have ever eaten. I love mexican food. This had so much flavor and was so easy to throw together. My kids loved it and asked if we could have it again tomorrow night. I used Guy Fieri's Green and Mean Salsa Verde (mild) I'm pretty sure that is what made this dish so fantastic. If you can find it in your grocery store I would definitely get it.

1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
Juice of 1 lime
Pico de gallo
Corn tortillas are best with this dish but if you prefer flour go for it

Directions
Place pork loin in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 6-8 hours. To serve, place pork mixture into corn tortillas. Top with fresh pico de gallo, cilantro and fresh lime juice. Add your favorite rice and beans as a side.

{Red Velvet Cake}

2012-02-09T06:29:00.000-08:00

I have really wanted to try some fun and creative recipes for Valentines this year... There are so many good ones on Pinterest. BUT sadly I have not gotten around to it. I did make this cake and it was really good and easy to make. I topped it with some Valentines sprinkles to be more festive. Anything to make the kids happy right?

For the cake
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1-oz.) bottle red food coloring
1 teaspoon vanilla extract
1 cup lowfat sour cream
1/4 cup canola oil
4 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda

Frosting:
4 ounces cream cheese
1/4 cup lowfat sour cream
2 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly coat a 9X13-inch pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.

In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t over bake or the cake will be dry. Set on a wire rack to cool completely.

For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, sour cream, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.

Adapted slightly from: Mels kitchen Cafe

{Easy Chicken Tacos} Crockpot

2012-02-06T07:24:00.000-08:00

Have I mentioned that I love my crockpot? This meal was awesome, and probably the easiest crockpot meal EVER. It made a lot too so there were leftovers.

4-6 boneless skinless chicken breasts
8 oz block of cream cheese
Can of Black Beans, drained & rinsed.
Can of Corn, drained.
Can of Rotel

Toppings:

Pico de gallo

cilantro

fresh lime juice

Directions:
Put frozen chicken in the crock pot. Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed) Dump in the drained corn.
Dump in the Rotel. Cook on low for 6 hours. Serve in tortillas (I used Corn tortillas that I just warmed in the microwave for about 30 seconds) with pico de gallo, cilantro, and fresh lime juice.

{Chocolate Chip Pudding Cookies}

2012-02-04T07:49:00.000-08:00

There are literally tons of Chocolate Chip Cookie recipes out there, I have tried a bunch. But this is by far my favorite so far...I don't exactly know what it is that keeps these cookies so amazingly soft for days, I'm thinking the instant vanilla pudding maybe. But they are so soft and delicious I promise! And anytime I make these for a friend or family get together they are always gone before I leave :)

41/2 cups flour

2 tsp baking soda

2 cups butter, softened

1 1/2 cups brown sugar

1/2 cup white sugar

1/2 cup instant vanilla pudding mix

4 eggs

2 tsp vanilla

1 bag of semi sweet or milk chocolate chips

Preheat oven to 350 degrees. Sift together the flour and baking soda and set aside.

In a large bowl or mixer cream together the butter and the sugars. Mix in the instant pudding mix until well blended. Mix in the eggs and vanilla. All all of the flour mixture. Then stir in the Chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

*Make sure not to over bake if they look a little underdone that is okay. They are better if they don't get too brown.

{BBQ Chicken Pizza}

2012-02-03T07:33:00.000-08:00

I love this pizza! I feel like I order this kind whenever I go out to pizza places, so I'm glad I can make it in my home whenever I please :)

Favorite Pizza Dough

Sauce:

1 Tbsp. minced garlic

1 small can tomato paste

1 medium can tomato sauce

1 tomato, finely chopped

2 tsp. basil

2 tsp. oregano

salt and pepper, to taste

2 Tbsp fresh chopped cilantro

1 cup BBQ sauce (whatever your favorite kind is)

Brown garlic in a little olive oil in the bottom of a sauce pan. Add everything else,

except the BBQ sauce, and simmer for 20 minutes.

Then remove from heat and stir in the BBQ sauce.

Toppings:

about a handful of fresh chopped cilantro
2 to 3 cups of mixed cheddar and mozzarella cheese
2 chicken breasts grilled in BBQ Sauce, then sliced
1 can pineapple tidbits - drained

Roll your pizza dough onto a pizza pan or pizza stone.

Follow the directions to make the sauce and spread evenly over the pizza dough.

Then top with cheese and pineapple. Bake in the oven at 400 degrees for 18 min.

After cooking, top with grilled chicken slices and fresh chopped cilantro.

Recipe Source: Favorite Family Recipes

{White Chicken Chili} Crockpot

2012-02-01T06:55:00.000-08:00

I've had my crockpot for 7 years and it is one of my favorite kitchen items. I don't know what I would do without it. It's so nice to just throw everything in it in the morning and have a wonderful meal 6 hours later. This recipe was so tasty. It is great just by itself but I like it better with chips, salsa, and cilantro served on top. Mmmm!

1 lb boneless, skinless chicken breasts
1 medium onion, chopped
1 1/2 teaspoons garlic powder
2 cans (15 1/2 oz) Great Northern Beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Fresh cilantro, for garnish

In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet. Pour in chicken broth over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Adapted from: Mel's Kitchen Cafe

{Breakfast Buns}

2012-01-27T09:36:00.000-08:00

I actually made these on Christmas Morning. They were so moist and yummy. I ended up making them the night before and then sticking them in my freezer and baking them in the morning, so it was really easy. I made the glaze to go over mine, but just dusting them with powdered sugar is great too.

3 1/2 cups all-purpose Flour + 1/2 cup cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons sugar
2 to 2 1/4 cups heavy cream

Coating:
7 tablespoons butter, melted
Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9″ x 13″ pan

Whisk together the flour, cornstarch, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they’ll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don’t need to thaw.

If you’re baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking.

Remove from the oven, and serve immediately. Dust with powder sugar, or powdered sugar glaze (recipe below) if desired, right before serving.

Powder Sugar Glaze:

4 tbs butter, softened

2 cups powdered sugar

1 tsp vanilla

3-6 tbs hot water

Mix all together until it is slightly runny.

Recipe Source: King Arthurs Flour

{Hazelnut Steamer}

2012-01-23T08:04:00.000-08:00

I love hazelnut flavors. This drink could not be easier and is so delicious!

8oz milk
2 Tbs Torani Hazelnut flavored syrup
pinch of cinnamon

Heat the milk on the stove until very warm. Pour into a glass, add hazelnut flavored syrup, stir. Top with a pinch of cinnamon.

{Chicken Quesadillas}

2012-01-21T13:37:00.000-08:00

These are so yummy! The flavor is really outstanding. The first time we made these we grilled the chicken on an outdoor grill, I think they taste better that way, but I have also cooked the chicken in a skillet and had them still turn out wonderful. The original recipe says to use corn tortillas, but I just used the uncooked flour tortillas from costco and they were perfect!

1 Tbsp. chili powder
2 Tbsp. fresh cilantro, minced
1 Tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves (grilling on an outdoor grill adds to the yumminess, but cooking in a skillet is good too)
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
flour or corn tortillas (I used the uncooked ones from Costco)
Shredded cheese

Heat a grill pan or skillet over medium high heat. Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine. Add the chicken breast halves and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and shred the chicken into small pieces. Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine. Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down. Place about a quarter of the chicken mixture onto one side of the tortilla. Top with shredded cheese. Fold over the tortilla to sandwich the filling inside. Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or non stick skillet until browned on the outside and warmed through with the cheese melted on the inside. Slice into wedges and serve with sour cream and salsa as desired.

Recipe Source: Annie's Eats

{Eggplant Parmesan pizza}

2012-01-18T08:30:00.000-08:00

I loved this pizza! Anything with garlic, sign me up. After the pizza came out of the oven I sprinkled the top with a little kosher salt. It was prefect.

favorite pizza crust

1 whole eggplant

kosher salt, for sprinkling

1 pint grape or cherry tomatoes

2 cloves garlic, minced

8oz fresh mozzarella cheese, sliced thin

1/2 cup freshly grated parmesan cheese

extra virgin olive oil for drizzling

Preheat oven broiler.

Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.

Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.

Slice mozzarella very thinly.

Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Recipe Source: The Pioneer Women

{French Onion Soup}

2012-01-16T10:11:00.000-08:00

My husband and I recently ate at a restaurant that had the best French Onion Soup. So I decided to make some. It turned out really good, it definitely wouldn't be the same without the cheesy crusty baguette on top. Yum!

1/2 cup butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 3-5 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

{Andes Mint Brownies}

2012-01-12T08:03:00.000-08:00

My husband I have both agreed that these are the best brownies we have ever had! I like them better once they are completely cooled off because the mints become hard again and the brownies stay moist and soft. Hubby likes them better warm and gooey. You decide.

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

In a medium bowl, combine the flour, cocoa and salt. Set aside.

Unwrap all the mints and coarsely chop. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.

Recipe Source: Mel's Kitchen Cafe

{Extra Cheesy Mac and Cheese}

2012-01-10T08:37:00.000-08:00

I love homemade Mac and Cheese. But I probably only make it about twice a year, because lets face it, it isn't the healthiest. But it is quit the comfort food. I have made other recipes in the past and this one has become a new fav. It has a lot of cheese so it's really creamy and delicious. And the bread crumb topping adds so much more to the dish, I really loved it.

For the bread crumb topping:

2 Tbsp. butter

1 cup panko bread crumbs
1 tsp. dried parsley
Salt and pepper

For the pasta:

1 lb. pasta shapes (I used medium shell pasta)
6 Tbsp. butter
2 cloves garlic, minced
1 tsp. dry mustard
¼ tsp. cayenne pepper
6 Tbsp. all-purpose flour
2¼ cups chicken broth
3½ cups milk (I used whole)
16 oz package colby jack cheese, shredded
8 oz package extra sharp cheddar cheese, shredded
Ground black pepper

To make the bread crumb topping, melt the butter in a medium skillet over medium heat. Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Set aside to cool.

Preheat the oven to 400˚ F. Bring a large pot of salted water to boil. Add the pasta to the water and cook just until it begins to soften, about 5 minutes. Drain the pasta and leave in the colander.

Return the pot to the heat. Melt the butter over medium-high heat. Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds. Whisk in the flour and cook, stirring constantly, until golden, about 1 minute. Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes. Remove from the heat. Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste. Stir the drained pasta into the cheese sauce.

Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish. Sprinkle with the bread crumb topping. Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown. (You may want to place a baking sheet on the rack underneath the baking dish to catch any sauce that bubbles over.)

*Adapted from: Annie's Eats

{Vegetable Barley Soup}

2012-01-07T17:02:00.000-08:00

I live for soup in the winter. This one is easy, delicious and healthy, what more could you ask for?

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 oz) can diced tomatoes with juice
1 zucchini, chopped
1 (15 oz) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

{Cafe Rio's Creamy Cilantro Ranch Dressing}

2012-01-06T08:02:00.000-08:00

I used to live in Utah, now I live in Minnesota. One of the things I miss terribly about Utah is Cafe Rio. Oh man there is really nothing like it, I have tried other places and they just DO NOT compare. So I have started getting desperate and making some copycat recipes from home, which still are not quite the same but a girls gotta do what she's gotta do. I did make this cilantro ranch dressing and I was amazed at just how much it tastes like the real thing! It is delicious. I also have THIS recipe for their cilantro lime rice that is pretty close to theirs also. Last night I made sweet pork salads, ( I will post the pork recipe soon) It was really good too.

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
2 clove garlic
juice of 1 lime
1 jalepeno (we keep it mild so I remove the seeds, if you like spice keep the seeds in)

Mix all ingredients together in the blender. It will thicken as it sits in the refrigerator for a couple hours

*Adapted from: Favorite Family Recipes

{Sun dried Tomato Chicken with Artichokes}

2012-01-04T17:55:00.000-08:00

This has been a family favorite since I first got married. We love it! It is a really easy meal that's full of flavor. I like to serve it with either penne or angel hair pasta.

4 Boneless, skinless chicken breasts

Salt and pepper to taste

2 tsp olive oil

1 14 ounce can of diced tomatoes with peppers and onions

1/4 cup sun dried tomato pesto

1 14 ounce can artichoke hearts, drained and cut up
Favorite pasta

Season the chicken really well with salt and pepper. Heat the oil in the skillet and cook the chicken till brown on both sides remove the chicken from the pan and pour in the tomatoes cook for 1-2 minutes. Stir in pesto and artichokes and return the chicken to the pan. Cover and reduce the heat. Simmer for about 10 minutes or until the chicken is cooked through. Serve over pasta.

{Winter Minestrone}

2012-01-03T20:02:00.000-08:00

This was the perfect soup for a cold winter day. Even with the potatoes in it, it felt pretty light. I served it with THESE breadsticks and it was wonderful!

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
2-3 red potatoes, cubed
Kosher salt and freshly ground black pepper
1 (14oz) can diced tomatoes in juice
2 fresh rosemary sprigs, chopped
1 (15oz) can cannellini beans, drained and rinsed, divided
2 (14oz) cans beef broth, divided
1 (1oz) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potatos. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/4 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind (It will slowly melt, making it a little creamy and buttery) to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup has thickened slightly, about 2 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls and serve.

{Yummy Cheese Ball}

2011-12-30T15:48:00.000-08:00

Here is a recipe for a yummy and very easy cheese ball. I hope you all have a fun and safe New Years!! xo

2 (8 ounce) packages cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1 package ranch-style dressing mix
2 cups chopped pecans

In a large bowl, mix together the cream cheese, cheddar cheese and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat the entire ball. Refrigerate for at least 2 hours or overnight.

{Italian Cream Soda}

2011-12-29T10:50:00.000-08:00

This has become our new addiction. They are so good! My sister in law was just visiting us for Christmas and gave us the idea to make them. I love ordering these at restaurants, but they are usually not cheap. I'm so happy I can make these at home anytime I want now :)

8 oz club soda
3 Tbs flavored syrup (I use Torani brand in the coffee section of the grocery store)
2 Tbs half and half
Whipped cream (optional)
Ice

Put the desired amount of ice in the class and fill with club soda. Add in the flavored syrup and half and half and stir. Top with whipped cream if you like.

{Decadent Chocolate Cheesecake}

2011-12-27T20:46:00.000-08:00

This is a great cheesecake for chocolate lovers, like me. But you won't like it if you're not a chocolate fan, because this is VERY rich. I made this for our Christmas dessert and we loved it.

Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted

Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar

DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides. Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.

For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.

For topping:
One hour before serving, stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.

When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel's Kitchen Cafe

{Delicious Fudge}

2011-12-18T18:07:00.000-08:00

I have really gotten into candy making this year. It has been a lot of fun. I figure since I am not living close to my family to eat up all their goodies I need to make my own. This was my first time making fudge. It was so creamy and delicious. Make sure you cover it good while you store it in the fridge, otherwise it will dry out. Happy Holidays!

4 cups sugar

1 can evaporated milk

1 cups butter

2 large (4.4 ounce) Hershey Chocolate Candy Bars

1 12 oz package milk chocolate chips

1 7 oz jar marshmallow cream

Put the sugar, milk and butter into a large sauce pan. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a "hard boil" which means it keeps boiling even while you are stirring it, continue cooking for 5 minutes while you stir.

Remove the pan from the heat. Stir in the Hershey chocolate bars, chocolate chips and marshmallow cream. Mix it well so that all the ingredients are well combined.

Pour the fudge into a buttered 9x13 pan. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover it (or it will dry out) and store it in the fridge, or freeze it.

Recipe Source: Jamie Cooks It Up

{Gingerbread Cookies}

2011-12-14T11:51:00.000-08:00

These little guys were really fun to make, and they were really yummy to eat. :)

1/2 cup butter

1/2 cup sugar

1/2 cup molasses

1 egg yolk

2 cup flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for about an hour. (My dough was pretty stiff so I actually just rolled them out with out chilling it, and they turned out perfect)

Preheat oven to 350. Roll dough to 1/4″ thick and cut with cookie cutters. Place cookies 2″ apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. I like mine soft and chewy so I baked for exactly 8 minutes and they were wonderful!

Recipe Source: Our Best Bites

{English Toffee}

2011-12-11T17:18:00.001-08:00

I recently got a candy thermometer and it has made me one happy girl! I have never made candy for Christmas because I never dared to do it without one. Now I can't stop making candy, it's so fun. This English Toffee recipe is so simple and so delicious. I have made two different recipes that are both really good. One happens to be my Mother in Laws recipe which she is pretty much famous for. The other one is really good too, I can't decide which one I like better. I think I will post both just to have them when I need them. You really can't go wrong with either. :)

2 cups butter
2 cups sugar
6 Tbs hot water
3 Tbs corn syrup
1/2 cup sliced almonds
2 cups melted chocolate (I use milk and I prefer a large symphony bar)
extra nuts chopped finely (like almonds or pecans)

Place the butter in a large pot over medium high heat, (make sure you have your candy thermometer in the pot) Once the butter is melted add the sugar and stir until it is all combined. Keep stirring. When the mixture comes to a boil add the corn syrup and add the water one tablespoon at a time. Keep stirring and add the almonds. Now you just keep stirring over medium heat until the candy thermometer reaches anywhere between 275-280 degrees. It usually takes about 10 minutes or so. The mixture starts to turn a light brown color and pulls away from the sides.
Remove it from the heat and pour into a large jelly roll pan, and let it cool completely. Melt the chocolate in a bowl in the microwave for about 1 minute or until it is smooth and melted. Pour the chocolate over the top and sprinkle with chopped nuts. Once it has set, break it into pieces and store in an air tight container for up to 3 weeks.

Kelley's Toffee

2 cups butter
2 cups sugar
5 Tbs hot water
1 cup sliced almonds

Do the same steps as said above, except cook it until the thermometer reads 310 degrees.

{Bean and Bacon Soup}

2011-12-09T10:16:00.001-08:00

I remember as a kid growing up I used to LOVE Bean and Bacon soup in the cambell's soup can. Yep, pretty gross right? I am pretty sure I would not feel the same way about it today. But I was excited to make this homemade version of it. It was really good. It paired well with the french bread too.

3/4 pound bacon

1 small onion

4 large carrots

4 15 ounce cans Great Northern Beans

4 cup water

2 bay leaves

1/4 tsp pepper

1 Tbs beef bullion

3 Tbs tomato paste

1 tsp liquid smoke

2 tsp Worcestershire sauce

2 Tbs apple cider vinegar

1 tsp salt

1/8 tsp basil, dried

1/4 tsp thyme, dried

2 Tbs sugar

pinch red pepper flakes

2 Tbs cornstarch

2 Tbs water

Cut up the bacon into chunks. Put them into a large soup pot and cook the bacon over medium high heat, just until the edges are crisp. Chop up your onions and carrots into small pieces. Add the veggies to the bacon and cook for about 5 minutes, or until the veggies are crisp and tender. Drain the juices of just one can of northern beans in to the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let cook for about 30 minutes. When the soup is ready, mix up cornstarch and water until well combined, pour into soup and stir until the soup has thickened slightly. Serve with a crusty loaf of bread. I served it with this French Bread

*Slightly adapted from: Jamie Cooks it Up

{Oreo Truffles}

2011-12-08T08:59:00.000-08:00

I am posting these again because they are so amazing and perfect treats for the holidays. I got the original recipe from The Sisters Cafe These are surprisingly very easy to make, and look pretty fancy when they're all done :)

1 bag Oreo Cookies, ground up in blender or food processor
1 1/2 8oz. packages of cream cheese, softened
2 cups white chocolate chips
1/2 cup semisweet chocolate chips

Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

Melt white chocolate in microwave for 1-2 minutes. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

{Garlic Parmesan Sauce}

2011-12-06T17:57:00.001-08:00

I made this sauce the other night to go with the Chicken Pillows we had. It was a-maz-ing! My husband even went as far as to say it tasted like Olive Gardens Alfredo sauce. Hello! So next time I make breadsticks I will be sure to make this sauce to go right along with them. This would also be fabulous on pasta too.

3 Tbs butter
3 Tbs flour
1 chicken bouillon cube
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
3/4 cup grated Parmesan cheese
1/4 tsp garlic powder
1 cup sour cream

In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, make sure that the sauce doesn't burn on the bottom. Stir in the Parmesan cheese and garlic powder and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

{Ham Fried Rice}

2011-11-30T17:35:00.001-08:00

One of my friends made this for us and it was so yummy I just had to get the recipe. Now we make it anytime we have any asian style meal and it is great! Better than most restaurant style rice.

2 c. uncooked long-grain white rice
4 c. water
2 tsp. sesame oil
1 Tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, minced
1-2 c. cubed ham
3 eggs, beaten
soy sauce

Cook rice according to package directions. (I use 2 cups rice and 4 cups water) Heat sesame oil and vegetable oil in a large skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce ( add just enough to get it light brown, don't want to add to much... remember, you can always add more later when it's on your plate.

{Garlic Mashed Red Potatoes}

2011-11-28T19:07:00.001-08:00

These made an appearance this year at out Thanksgiving dinner, and everyone loved them :) My husband is so excited that we now have a great mashed potato recipe.

5 pounds unpeeled red potatoes, quartered
1 cube butter, room temperature
5 oz romano cheese, grated
1/4 cup chopped garlic (I used the bottled and taste as you go, it may need more)
3/4 cup milk
2 1/2 tsp salt
2 1/2 tsp dried oregano

Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 20 minutes. Drain. Stir in the butter, cheese, milk, garlic, salt and oregano. Mash with a potato masher or with a stand mixer.

{Banana Cream Pie}

2011-11-25T13:48:00.001-08:00

This is one of the best and easiest Banana Cream Pie's I have ever had! And it literally took me 10 minutes to prepare 2 pies. Sometimes these kinds of things are a life saver and it's just a huge bonus when they turn out so delicious!

1 Large size box of instant vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. I used graham cracker

2 Large or 4 small Bananas

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later. Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Then divide the mixture between both pie crusts.

Prepare whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours.

Recipe Source: Our Best Bites

{Honey-Lime Fruit Salad}

2011-11-18T18:30:00.001-08:00

This is one of the best fruit salads I've ever had. The lime zest really goes well with all of the fruit and gives it a great fresh flavor. Yummy!

1 fresh pineapple cut into chunks
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

*Adapted from: Mel's Kitchen Cafe

{Black Bean Nachos}

2011-11-16T07:10:00.000-08:00

This was a quick lunch I made the other day and it was really yummy. I just grabbed things that I had on hand but you could put whatever toppings you like.

One bag of your favorite Tortilla chips, or homemade chips
Shredded Cheese
Black Beans, drained and rinsed
diced tomatoes
1 small can of diced green chilies
Chopped cilantro
Diced avocado
chopped green onion
lime juice
salt to taste.

Line a cookie sheet with foil and place chips in a single layer. Top chips with the shredded cheese, diced green chilies, and black beans. Turn on your broiler and put the rack at the very top of the oven, broil the nachos for about 1 minute or until the cheese is completely melted. (make sure and check on them in every 20 seconds or so)
After they are done, top them with tomatoes, cilantro, avocado, green onion and lime juice and some kosher salt to taste.

{Chicken in Tarragon Cream Sauce}

2011-11-12T19:27:00.001-08:00

This was a really easy and tasty meal. The tarragon gives it a very unique flavor, and the cream gives it great consistency. Loved the walnuts in the rice too. :)

1 pkg Uncle Bens herb flavored white and wild rice, cooked to package directions
2 Tbs olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup balsamic vinegar
1/4 cup water
1 Tbs tomato paste
1 tsp tarragon
1/2 cup heavy cream
1/4 cup toasted walnuts
2 Tbs parsley

Preheat oil in a skillit over medium heat. Season chicken with salt and pepper. Brown and cook chicken on both sides, about 5-7 minutes. Remove chicken and cover to keep warm. Reduce heat a bit and add vinegar and water, scrape up the pan drippings then stir in tomato paste, heavy cream and tarragon. Toss walnuts and parsley with cooked rice. Top the rice with chicken and spoon some sauce over.

{Chicken Pasta with Grapes and Almonds}

2011-11-07T18:49:00.000-08:00

This is great for pot lucks or BBQ's. I have even made it for our main course when I wanted something quick but yummy. :)

1 pkg bow-tie noodles, cooked

2 chicken breast, cut in pieces and cooked with a little lemon juice

1 small package sliced almonds

1 can pineapple tidbits, drained

1/2 bag of red grapes

Dressing:

1 c. sour cream

1 c. miracle whip

1 Tbsp. sugar

1 tsp. salt (more to taste)

1/2 tsp. ginger

Mix dressing and stir into the other ingredients in a large bowl. Refrigerate at least 1 hour before serving.

*Recipe Source: FFR

{Fluffy Corn Bread}

2011-11-02T08:46:00.000-07:00

I used to not be a big fan of corn bread until I tried this recipe. It is so moist and fluffy. And has the perfect amount of sweetness.

1 cup cornmeal
3 cups flour
1 1/3 cups sugar
2 tablespoon baking powder
1 teaspoon salt
2/3 cups oil
6 tablespoons butter, melted
4 eggs, beaten
1 1/2 cups milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed. Bake in a 9x13 inch pan at 350 degrees for 35 minutes.

{Chili}

2011-10-30T20:16:00.000-07:00

This is my favorite chili recipe and I love how simple it is. It's pretty fail proof and always turns out fantastic! I love chili in the fall!

2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 28oz cans kidney beans, drained
46 oz. (one large can) tomato juice
1 (8oz) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 1/2 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving

In a large pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the canned beans, and stir to combine. Bring to a boil over medium-high heat, then reduce heat and simmer for 2-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and sour cream.

{Coconut Cream Cake}

2011-10-28T07:25:00.000-07:00

I was introduced by one of my friends (thanks Chalece) to the best cake recipe I have ever had Seriously...It has so much rich flavor and is so moist. I made it for my Mother in Law while she was here to celebrate her birthday and we were all in Heaven. I think I will make this for all of our future birthdays :)

For the Cake:

Wet Ingredients:

1 c. butter, softened
1 3/4 c. white sugar
1 c. cream of coconut (I found it in the Mexican food section at the grocery store)
4 large eggs

Dry Ingredients:
2 1/2 flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 c. buttermilk
1 tsp. coconut extract

Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sit dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (lightly sprayed with baking spray) for about 90 minutes. After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze for a few hours or overnight.

Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).

COCONUT CREAM CHEESE FROSTING:

1/2 c. butter, softened
8 oz. block cream cheese, softened
1 tsp. coconut extract
1 bag powdered sugar
milk (as needed)

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).

Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

Adapted from: Favorite Family Recipes

{Chicken and Wild Rice Soup}

2011-10-26T15:21:00.000-07:00

This has just become one of my new favorite soups, my whole family fell in love with it. The curry is very subtle but adds so much yumminess. Perfect for the Fall and Winter months.

½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
1 1/2 cups nonfat or regular half-and-half

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

*Adapted from: Mel's Kitchen Cafe

{Chicken Pillows}

2011-10-23T21:01:00.000-07:00

This is a recipe from my Mother in Law that we just love! These truly are delicious. This recipe makes a lot, so I usually make half and then freeze the other half and cook them another night, so it's a quick meal.

For the dough:
3 Tbs yeast
1 Tbs sugar
3/4 cup warm water
1 qt hot water
1 cube butter
1 Tbs salt
1 cup sugar
6-7 cups flour

In a bowl combine 3 Tbs yeast, 1 Tbs sugar and 3/4 warm water and let the yeast froth for about 5-10 minutes.
In a mixer combine 1 qt hot water with the butter, salt, 1 cup sugar and 2 cups flour. Add the yeast mixture and slowly add in the rest of the flour 1 cup at a time until the dough is easy to work with. (its okay if its a little sticky) Butter a bowl and place the dough in there to rise for about an hour

For the filling:
7 chicken breasts, cooked and shredded
2 8oz cream cheese, softened
1/4 cup butter, melted
1/4 cup chopped onion
salt and pepper to taste

Combine all the ingredients in a bowl and mix until well combined.

Once the dough has risen, roll out in to a large rectangle. Use a pizza cutter and cut about 3-4 inch squares and place the chicken mixture into the center of each one and wrap the dough around it and pinch at the bottom. Place the seam side down on a cookie sheet and bake at 350 degrees for 25 minutes.

For the gravy:

1 can cream of chicken soup
1 1/2 cup sour cream
1/4 cup milk

In a small saucepan combine all the ingredients and warm through. Serve over hot rolls.

{Caramel Apple Cheesecake Bars}

2011-10-20T07:00:00.000-07:00

This dessert is heaven sent. The crust is perfect and the cheesecake is moist and delicious. And the apple and streusel topping make it the perfect fall treat. This has become a new favorite dessert that I will be making again and again.
Check out more fabulous Caramel and Apple desserts from other blogs down below!

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 Tbs sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened I
n a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

1/2 cup caramel topping

Preheat oven to 350 degrees F.In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and serve cool. Enjoy!

{Pumpkin Coffee Cake with Brown Sugar Glaze}

2011-10-16T19:07:00.000-07:00

This cake was insanely good! It came out very moist with a wonderful crunchy topping and the glaze added so much rich flavor. This has definitely become a new family favorite.

For The Topping:
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
4 Tbs butter
1/2 cup pecans, chopped

For The Cake:
1/2 cup butter, softened
1 cup sugar
2 whole eggs
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt

For the Brown Sugar Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/4 cup heavy whipping cream

In in a small bowl, combine sugars and cinnamon for the topping. Cut in the butter until mix resembles coarse crumbs. Stir in pecans, set aside

In a mixing bowl, cream butter and sugar for the cake. Add eggs, one at a time, beating well after each addition. Combine pumpkin and vanilla, mix well.

Combine dry ingredients.

Add dry ingredients to the creamed mixture. Beat on low until just blended.

Spread the batter in a 9x13 pan, greased and floured. Sprinkle with the topping

Bake at 325 degrees for 40 minutes or until a toothpick inserted near center comes out clean.

For the glaze: combine the brown sugar, white sugar, vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When the cake is finished baking, pike holes in the top with a fork. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

{Chicken Ranch Pizza}

2011-10-14T07:42:00.000-07:00

Homemade pizza is one of our favorite things to have for dinner. There are so many ways to make it delicious! This pizza was fantastic especially with the homemade ranch. We all loved it!

1 batch of your favorite pizza dough
3/4 cup homemade Ranch dressing (Recipe)
2 cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces (I seasoned mine with a little cajun seasoning before baking)
1 tomato, seeded and diced
1/2 cup bacon, cooked and crumbled
2-3 green onions, chopped
2 garlic gloves crushed

Mix ranch dressing and crushed garlic together then spread evenly on the pizza dough. Sprinkle a little cheese over the ranch dressing then add chicken and bacon. Sprinkle more of the cheese over that, add the tomatoes and green onions, then add the remaining cheese. Put in the oven at 400 degrees for about 12-15 minutes (or until crust is a nice golden-brown).

Adapted from: FFR

{Rumbi's Hawaiian Teriyaki Rice Bowls}

2011-10-12T08:13:00.000-07:00

When my husband and I lived in Utah, Rumbi was one of our favorite places to eat. It is so yummy, and I really miss it. I was so excited to find a version that I can make from home :) It came together really well, and was pretty simple to make. This will just have to hold me over until I can actually eat there again.

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes
Rumbi Rice (see recipe below)
Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli. Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Hawaiian Coconut Rice with Red Beans
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce
1 tsp. soy sauce
1/2 tsp. chili garlic sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Adapted from: Favorite Family Recipes
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{Classic Apple Pie}

2011-10-09T15:31:00.000-07:00

This is my first apple pie of the year. I went apple picking and got some delicious crisp apples, that made this pie extra yummy. I love fall!

Favorite pie crust
5-6 medium/large Apples peeled, cored and sliced
1/3 cup granulated sugar
3 tbsp. brown sugar
2 tbsp. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
1 tbsp. freshly squeezed lemon juice
2 tbsp. cold unsalted butter, cut into pieces
1 large egg beaten with 1 tablespoon cold water (for egg wash)

Directions:
On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round. (Keep the other half of the pie dough chilled for now.) Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.

Meanwhile, preheat the oven to 375. Position an oven rack in the upper-middle position. In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Dot the surface of the apples with the pieces of cold butter. Roll out the remaining pie dough on a floured work surface. Assemble over the top of the pie, making sure to pinch the edges so the juices can't run out. Brush the top and edges of the crust with the egg wash.

Place a baking sheet on the lower oven rack. Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

Adapted from: Annie's eats

{Turkey Pesto Panini}

2011-10-06T18:33:00.000-07:00

This is one of our favorite easy dinners. And it's kinda like pizza where you can just change it up so much. These were the ingredients we had on hand so we just went with them, and it was really tasty. I don't own a Panini Maker so I just use my little George Forman Grill and it totally does the trick. :)

Bread (I used 8 grain bread)
Thinly sliced turkey breasts from the deli
Cheese ( I used provolone. But swiss would be great too)
1 tomato thinly sliced
Handful of raw baby spinach
Red onion, thinly sliced
2 Tbs pesto
1 Tbs Mayonaise

Butter both sides of the outer slices of bread. Top with the pesto and mayonaise, and then the cheese. Add all other toppings and grill in a panini maker or a George Forman grill (what I use)

{Chicken Coconut Curry}

2011-10-04T12:56:00.000-07:00

This is the most Authentic tasting curry dish that I have ever made from home. It was great! My new favorite curry dish. It was really simple, and turned out to be a huge hit with my whole family.

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/4-1/2 tsp. cayenne (I did a 1/4 and it had a little kick)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Adapted from: Favorite Family Recipes

{Homemade Ranch Dressing}

2011-10-02T19:14:00.000-07:00

This is by far the best ranch dressing I have ever tasted. And it is so easy. I will never go back to the package mix again!

2 cup mayo
2 cup buttermilk
1/2 Tbsp. pepper (or to taste)
1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. Accent
1 Tbps. salt

Mix all ingredients together well and chill for at least 2 hours.

Recipe Source: Favorite Family Recipes

{Roasted Garlic and Butternut Squash Galette}

2011-09-30T12:00:00.000-07:00

This is a great Autumn recipe, and the roasted garlic made my house smell heavenly! You can plan ahead for this one and cut and peel your squash earlier in the day, I even roasted the garlic early. That way it came together pretty quick come dinner time. This would also make a great appetizer.

Pastry:

1 cup all-purpose flour

1/2 teaspoon kosher salt

6 tablespoons chilled unsalted butter, cut into small pieces

2 to 4 tablespoons ice water

Filling:

1 butternut squash

2 tablespoons olive oil

2 teaspoons fresh thyme leaves, chopped

1 clove garlic, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

10 cloves, garlic whole and unpeeled

1/2 cup fresh ricotta

1 cup grated fontina

2 tablespoons grated parmesan

To make the dough: Put the flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.

Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.

When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.

Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving

Recipe Source: Food 52

{Peach Cobbler}

2011-09-28T10:00:00.000-07:00

This is a really simple cobbler. It does have a lot of cake to it, but goes perfect with a scoop of ice cream. :)

4 cups peeled, sliced fresh peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

*Adapted from Paula Deen

{Pumpkin Snickerdoodles}

2011-09-26T16:38:00.000-07:00

This is a great twist on the regular good ol' snickerdoodle. It has some warm fall flavors thrown into the mix. Very yummy! Make sure to share with family and friends, this recipe makes a lot :)

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

*Recipe Source: Annie's Eats

{Creamy Chicken and Vegetable Soup}

2011-09-23T17:17:00.000-07:00

As soon as I start feeling fall in the air, I start craving warm comforting dishes, and begin my search for new soups to try. I recently made this one, and it was very tasty and hearty. It's got a pretty thick consistency similar to clam chowder. I made breadsticks to go along with it, but this would be absolutely perfect in a bread bowl!

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts
2 tsp salt (more if needed)
1/4 tsp black pepper

In a large pot, melt the butter and add the onion, garlic, celery and carrots. Cut the chicken in bite sized chunks and add to the veggie mix. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, and the chicken is cooked through, about 20 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Season with salt and pepper. Serve.

*Adapted from Mel's Kitchen Cafe

{Hawaiian Cake}

2011-09-21T08:53:00.000-07:00

I made this for an Aloha themed church activity and it was really yummy. But I realized later that I completely forgot to add the crushed pineapple...oh dear! But at least I know that it's still a hit without it. Next time I will not leave this detail out :)

1 yellow cake mix made according to directions on package

1 can crushed pineapple, well drained

1 8 oz cream cheese

1 lg. pkg. instant vanilla pudding

2 cups whipped cream (homemade is best)

½ cup toasted coconut

¼ cup sliced almonds

Beat cream cheese until fluffy. Mix pudding with 3 cups milk. Combine pudding & cream cheese. Spread over cold cake. Sprinkle well-drained pineapple over creamcheese mixture. Spread whipped cream ontop and sprinkle with coconut and almonds.

Recipe Source: Marie Gray

{Pasta with Pesto Cream Sauce}

2011-09-18T17:56:00.000-07:00

Oh how I am going to miss fresh basil from the farmers market this summer. I love pesto and finding new ways to use it. You can also just use pre-made pesto from the store and it would still be fantastic. I just loved how this was so quick and satisfying.

3/4 cups fresh basil leaves

1/2 cup grated parmesan cheese

3 Tbs pine nuts

2 garlic cloves, peeled

salt and pepper to taste

1/3 cup extra virgin olive oil

1/2 cup heavy cream

2 Tbs butter

1/4 cup grated parmesan

12 ounces pasta

2 whole tomatoes, diced

Cook pasta until al dente.

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

*Adapted from The Pioneer Woman

{Italian Baked Chicken and Pasta}

2011-09-14T07:06:00.000-07:00

This has become one of those go to recipes, because it's really easy and I usually have all the ingredients on hand. Also, I have a 3 year old who has gotten picky on me, but she ate an entire bowl and asked for more! Just for that reason, I will be making this again and again. It's that yummy!

1 1/2 cups small pasta (I used large elbow pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast
1/2 cup diced onion
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta and put into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 baking dish. In a small bowl mix together the bread crumbs and the parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Adapted from Everyday Italian (Giada De Laurentis)

{Oreo Stuffed Chocolate Chip Cookies}

2011-09-12T07:35:00.000-07:00

These cookies are really good...like leave you speechless good! Who doesn't love a good chocolate chip cookie, and who doesn't like oreos? Well, putting the two together is just heaven sent. Promise!

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2 -4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag of chocolate chips
1 package of Double Stuff Oreo Cookies

Preheat oven to 350 degrees. Cream butter and sugars until well combined. Add eggs and vanilla until well combined.

In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined. Using a cookie scoop or a spoon, place a scoop of dough on top of the Oreo Cookie. Now take another scoop of dough and place on the bottom of the Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed in dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until lightly browned. Let cool 5 minutes before transferring to cooling rack. Serve with a tall glass of milk and enjoy!

*Adapted from The Sisters Cafe

{Basic Hummus}

2011-09-06T16:39:00.000-07:00

Pita chips and hummus are one of my favorite snacks! Homemade hummus is so delicious you will never want to buy store bought again I promise. This stuff is so great in so many ways and with so many things. Dip for veggies, chips, you can put it in wraps, really anything. I love it! Oh and did I mention it's super easy to make?

3-4 peeled garlic cloves, minced or pressed
2 (15.5oz) cans chickpeas
6 Tbs tahini
6 Tbs lemon juice
up to 3 Tbs of extra virgin olive oil
1/4 cup fresh parsley leaves, curly or flat, rinsed and drained
1/2 to 1-1/2 tsp salt, to taste
fresh ground black pepper, to taste

Add garlic cloves, chickpeas, tahini, and lemon juice to the bowl of a food processor fitted with a blade. After putting the lid tightly in place, process until a thick, coarse paste is formed, about 1 to 2 minutes. Check the consistency of the hummus. If you’re happy with the texture of the hummus, add the salt, parsley, black pepper and cayenne pepper, and any optional add-ins, and pulse until evenly combined.If you would like it to be thinner and/or smoother, add the olive oil and process for an additional minute.

{German Chocolate Cake}

2011-09-05T12:44:00.000-07:00

My husband just had a birthday! This is the cake that he loves and requests every year. It was super easy and delicious. I normally just use a box mix, which I still used but this time the recipe switched things up a bit with the buttermilk and vanilla, which made for a very moist and yummy cake :)

1 package German chocolate cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Pour into greased and floured 13 x 9 baking dish. Bake 38 – 42 minutes until the cake springs back when lightly pressed. Allow to cool completely on a wire rack before frosting.

Can also be baked in two 9 inch round pans for 25 minutes. Cook on a wire rack for 10 minutes and remove from pans. I like to line my round cake pans with parchment paper before adding batter for easy removal from the pan

Coconut-Pecan Frosting

1/2 cup butter
1 cup sugar
1 cup evaporated milk
2 eggs, beaten
1 tablespoon vanilla
1 (7 oz. package) sweetened flaked coconut
1 cup chopped pecans

{General Tso's Chicken}

2011-09-02T14:38:00.000-07:00

This is what my husband orders every time we get Chinese food. So when I found this recipe I was really excited to make it at home, because I'm assuming it is a lot healthier and less money. We were both really pleased with the outcome. It seems more difficult than it really is. It has a lot of ginger flavor, so I added a little more garlic to even it out a bit. It was a really tasty dish!

For the Chicken:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1 tablespoon soy sauce
1/4 cup plus 2 tablespoons cornstarch
1 pound boneless, skinless chicken beasts, trimmed of fat and cut into 1 1/2" pieces
canola, peanut or vegetable oil for frying

For the Sauce:
2 tablespoons finely chopped fresh ginger root
3 garlic cloves, peeled and minced
1 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon peanut, canola or vegetable oil

For Serving:
4 scallions, thinly sliced
Steamed broccoliFresh
hot cooked white rice

Prep your chicken:
In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does!Set aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.Begin the sauce:Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat.Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until thick and shiny. Keep over a low burner partially covered to stay warm.To fry the chicken:Heat 1/2-inch of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan.Cook for 4 minutes on each side, or until deep golden brown and crisp on both sides.Transfer the chicken to a paper towel lined plate and repeat the process until you've cooked all the chicken.Slide all the chicken into the prepared sauce and toss to coat.Sprinkle with sliced scallions and serve immediately over white rice.

*Adapted from Foodie with Family

{Olive Garden Breadsticks}

2011-08-29T13:22:00.001-07:00

Oh man, I loved these! These would just complete any meal really. Pasta, soup, salad...you name it. Make these when you get a chance. Make sure you serve them hot out of the oven.

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour

Topping:
3 Tbs butter melted
sea salt
1/4 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven) Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-15 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

{Foil-Baked Asian Style Chicken}

2011-08-23T15:47:00.000-07:00

This is a meal my husband makes actually! He also likes to cook dinner or help me do it, and I love that we have that in common. This is a recipe that he found and has made a few times because we all love it. The flavors are very tasty, and there is just enough sauce to serve it over rice and be a perfect meal. :)

6 skinless, boneless chicken breasts
1/4 cup cornstarch
1/4 cup Soy Sauce
1/4 cup Hoisin Sauce
1/4 cup brown sugar, packed
1/4 cup chopped cilantro
2 Tbs minced ginger
2 cloves garlic, chopped
6 (12-inch square) pieces aluminum foil
1 cup cooked brown rice
2 scallions, chopped

Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 25 minutes, or until chicken is no longer pink in the center. Garnish with chopped scallions

{Easy Salsa}

2011-08-21T18:32:00.000-07:00

I love Mexican food, I feel like I make it a lot and the one thing always missing is some really good Salsa to go along with it. I hate the bottled salsa at the store, so I wanted to start making my own. Luckily my Sister in Law has a good recipe that I slightly adapted. It's really simple to make and it tasted great! I used my food processor to make it, but I know that a blender would do the trick too.

2 (14.5 ounce) cans stewed tomatoes, drained
1/2 onion, finely diced
1-2 tsp minced garlic
1 lime, juiced
1 1/2 tsp salt
1/4 cup canned sliced green chiles
3-5 Tbs chopped fresh cilantro

Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

{Crock Pot Santa Fe Chicken}

2011-08-17T07:09:00.000-07:00

I loved this meal because it is super low in fat and it's really good by itself or to serve as burritos. We served ours over rice the first night and then made burritos with it the second night, so we got two meals out of it :)

5-6 chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

*Adapted from Gina's Skinny Recipes

{Chicken with Green Curry Sauce}

2011-08-12T19:26:00.000-07:00

I really love Curry dishes, except for the fact that everything in my house smells like it for a couple of days. This was a really simple meal with great flavors. I really loved the couscous with it, but you could use rice and it would work just fine.

2-3 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves

Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.

In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Recipe Source: Mel's Kitchen Cafe

{Oreo Brownies}

2011-08-11T18:06:00.000-07:00

This was a really yummy way to switch up the traditional brownie. We topped ours with buttercream frosting which was really good. But I liked them a lot with whipped cream also for a less richer taste. Great for a quick and easy dessert.

1 box of your favorite brownie mix
1/2 package of oreo cookies, crushed
whipped cream or homemade buttercream frosting

Mix up the brownie mix according to the instructions on the box.
Add about 3/4 of the crushed oreos into the batter and mix until well incorporated. Reserve the rest of the crushed cookies for later. Spray a 9X13 inch dish with cooking spray and bake according to the time on the box.
Allow them to cook for at least 30 minutes. Cut them out. And put your frosting in a zip lock baggie and cut off one of the tips, then pipe it onto your brownie cutouts and sprinkle the tops with the reserved crushed oreos.

*Adapted from Love From The Oven

{Buttercream Frosting}

2011-08-09T18:16:00.000-07:00

This has been my go to frosting to just have around, it's really easy and I usually have all the ingredients on hand. If you keep this covered in an air tight container it should last you for a few weeks in the refrigerator. This is great for cakes, cupcakes, brownies or to put in between graham crackers :)

1/2 cup shortening
1/2 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar
2 Tbs milk

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

*Recipe Source: Allrecipes

{Cajun Chicken Pasta}

2011-08-07T17:52:00.001-07:00

I have to give myself a pat on the back for this one :) I really like the cajun chicken pasta from Chilis so I decided to try to recreate it. But this actually turned out to be a lot better. I am already wanting to make this again. My family and I were in heaven while eating it! It is so so good. Please do yourself a favor and make this!:)

4 Boneless, skinless chicken breasts
2 Tbs cajun seasoning, divided (I used McCormick)
2 Tbs olive oil
3 Tbs minced garlic
1/4 cup white cooking wine
2 cups heavy cream
1 cup half and half
3/4 cups grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 pound cooked Penne pasta
1 roma tomato
dried parsley for garnish

Sprinkle 1 Tbs of the cajun season to coat all of the chicken breasts and you can either grill them or cook in a frying pan on med-high heat, browning both sides and cooking until cooked through. Cut into strips
In a large sauce pan heat 2 Tbs olive oil, add the garlic and lightly caramelize. Deglaze the pan with the white wine, add the heavy cream and half and half and about 1 Tbs of the cajun seasoning (Taste test and add more if needed) Increase the heat to a boil and then reduce the heat and let the cream sauce simmer until thickened.

Boil your pasta while you are waiting for the sauce

When the sauce is to the desired consistency, stir in 3/4 cup parmesan cheese and then add the chicken and pasta to the sauce (or you could serve the chicken over top of the pasta) Garnish with tomatoes and dried parsley flakes.

Linked to: Melt In Your Mouth Monday

{Dad's Pineapple and Chicken Rice}

2011-08-06T19:15:00.001-07:00

This is one of my dads recipes and I haven't had it since I moved away. So when I got the recipe from him and made it, my husband was way excited. We have missed this wonderful dish. I had no idea that it was so easy. This meal is one of our top favorite family recipes. Thanks dad!!

2 tsp olive oil
3-4 boneless skinless chicken breasts, cut in bite size pieces
1 green bell pepper, cut into bite size pieces
1 can pineapple chunks with juice
1/4 cup soy sauce
1/2 tsp chinese five spice (I use the McCormick brand)
2 cups jasmine rice

Cook the 2 cups of rice according to package directions.
While the rice is cooking in a large frying pan, heat up olive oil and add chicken chunks. Cook on medium-high heat until almost cooked through. Add the green bell pepper and cook along with the chicken until the chicken is cooked and starting to brown. Add the soy sauce, the pineapple along with the juice and the chinese five spice in with the chicken and stir to coat. Once the rice is done add the rice into the pan and stir. Cover with a lid and let heat through on low for about 8-10 minutes or until the green pepper is tender.

{Chipotle-Lime Chicken with Jamaican Rice}

2011-08-05T14:55:00.000-07:00

This meal was really good. My husband loved it. It has some spice to it. If you aren't a fan of spicy food add a little less adobo sauce. But I loved the flavor combination so much. It comes together very well. Yummy!

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs or boneless chicken breasts
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs or breasts with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Jamaican Rice:
2 cups Jasmine Rice
1 (14-ounce) can coconut milk
1 1/4 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
1 tsp salt

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, salt, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 20-25 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Serve the chicken over the rice, topped with avocado and cilantro and garnished with lime wedges

*Adapted from Robin Miller

{Olive Garden Salad and Dressing}

2011-08-04T14:02:00.001-07:00

This is a delicious salad recipe. You can serve it as a side or as a main dish with some yummy bread sticks or focaccia bread. This Bread is great with it too.

For the salad:
1 can olives, whole
2 roma tomatoes
2-4 banana peppers
1/2 cup asiago cheese
1 head lettuce
1 red onion
1 box croutons

For the dressing:

1/2 cup mayonnaise
1/3 cup white vinegar
1 Tbs vegetable oil
2 Tbs corn syrup
2 Tbs parmesan cheese
2 Tbs romano cheese
1/4 tsp garlic salt
1/2 tsp italian seasoning
1/2 tsp parsley flakes
1 Tbs fresh lemon juice

Place all in a blender and mix

{Orange Julius}

2011-08-03T09:51:00.000-07:00

One of my best friends and I used to make this all the time growing up. It was a favorite for sure. Very refreshing!

1 Can of frozen orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp Vanilla
about 8-12 ice cubes

Place all in a blender and blend on high until frothy.

{Island Chicken}

2011-08-02T15:37:00.000-07:00

I loved this chicken. It is the perfect combination of sweet and spicy. Its a really simple summer meal that is cheap and delicious. We served it with these yummy island beans

4 boneless, skinless chicken breasts
2 tsp extra-virgin olive oil
2 1/4 tsp Jamaican jerk seasoning, divided
1 (20-ounce) can pineapple slices, in juice with juice reserved
1 Tbs brown sugar
Salt to taste

Preheat grill.

Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.

Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.

Just before grilling, oil grate. Place chicken breasts on grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

Place pineapple slices on grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

Serve chicken breasts with pineapple slices and warm sauce.

*Adapted from Sandra Lee

{Rolled Chicken Sandwich with Arugula and Parsley Aioli}

2011-07-29T09:52:00.000-07:00

This is a perfect summer lunch or dinner recipe. It's really light and fresh. Another favorite from Giada!

Aioli:
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas
1 1/3 cups baby arugula

For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion.

{Chocolate Waffle Cookies}

2011-07-28T13:39:00.000-07:00

These are so yummy as a little snack. You could even make them for breakfast (only bigger) and serve them with fresh strawberries and whipped cream :)

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 squares (1oz) each unsweetened chocolate, melted
1 cup flour
1/2 cup chocolate chips
1/2 cup white chocolate chips
powdered sugar

Cream butter and sugar, beat in eggs and vanilla until light and fluffy. Blend in the melted chocolate. Add flour and mix well, stir in the chips.
Drop by tablespoonfuls 1 inch apart on pre-heated waffle iron. Finish off with a light dusting of powdered sugar.

{Cucumber Salad}

2011-07-26T16:10:00.001-07:00

Summery, light, fresh, deliciousness...

2 cucumbers or one large cucumber, very thinly sliced
1 red or white onion, very thinly sliced
2 Tbs lemon juice
2 Tbs plain yogurt
3/4 tsp sugar
salt and pepper, to taste (I use about 1/4 of each and keep tasting it
1 teaspoon chopped fresh dill

Slice the cucumbers and onion and place in a bowl. Combine all other ingredients in another bowl and stir to combine. Then pour the yogurt mix over the cucumbers and serve right away.

{Lemon Cupcakes}

2011-07-25T05:58:00.001-07:00

1/2 cup butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 16-18 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Frosting:

1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
4-6 Tbs milk
1-2 Tbs fresh lemon Juice

Beat the butter and powdered sugar together until thick and smooth. Add the rest of the ingredients until you get the consistency that you want. You may need to add a little more milk or a little more sugar. I like my frosting more on the thick side. Just keep tasting it, until you get what you want. :)

{Mini Baklava}

2011-07-22T07:24:00.001-07:00

I have never made regular baklava but these are super fun to make and just the right size to eat. I did use a mini muffin tin but I am sure you could get away with using a regular muffin tin and just cutting your squares bigger and adding more filling. I loved the soft filling and yummy flaky, crisp of the phyllo.

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 Tbs sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
1 stick butter, melted, divided
3 Tbs honey
12 sheets phyllo dough

Preheat the oven to 350 degrees

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)

Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

{Spaghetti Sauce}

2011-07-20T11:54:00.001-07:00

This sauce is really really good. The key is to let it simmer on the stove for at least an hour. I let mine simmer for almost 3 hours and it was perfect! This recipe makes a lot so it is great to freeze half the batch and easily heat it up another day for a delicious and quick meal.

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger
5 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
1 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

*Adapted from Mel's Kitchen Cafe

{Whole Wheat Belgian Waffles}

2011-07-18T07:06:00.000-07:00

This was a delicious breakfast! We decided to serve them Bed and Breakfast style, with fresh strawberries, strawberry sauce, whipped cream and a little sprinkle of powdered sugar. Yummy!

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tbs sugar
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter

Preheat your iron while you make the waffle batter.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg, milk, and butter or oil.

Mix together the wet and dry ingredients, stirring just until combined.

Cook the waffles as directed in the instructions that came with your waffle iron.

*Adapted from King Arthur Flour

{Pesto and Veggie Pizza}

2011-07-16T16:03:00.000-07:00

I took a trip to the Farmer's Market today and couldn't wait to come home and make a delicious meal with the basil, tomatoes, zucchini and spinach I got. I decided to just throw them all together on a pizza. I got the idea from my friend Kristin's blog, that I absolutely love. It was very fresh and yummy!

Pizza dough (Love this one)
1/2 cup pesto
1 small Zucchini, sliced thin
1 large tomato, sliced thin
couple handfuls of baby spinach
2 cups shredded mozzarella cheese
1/3 cup feta

sprinkle of kosher salt for taste

Roll out the dough and place on a greased baking sheet. Spread on the pesto.Top with 1 1/2 cups of mozzarella. Layer with all the vegetables, sprinkle on the feta and then top it all off with the other 1/2 cup of mozzarella. Bake at 475 for 10-12 minutes.

{Whole Wheat Brown Sugar Muffins}

2011-07-13T17:11:00.001-07:00

These are really yummy Muffins. The recipe is really simple and my kids absolutely loved them! You can also add nuts and they would still be great.

1/2 cup butter, softened
1 egg
1 cup light brown sugar
1/4 tsp salt
1 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 cup milk

Cream the butter, sugar and egg together until light and fluffy. Add in all the other ingredients and mix until well combined. Fill each muffin tin to the top (makes 12 muffins) Bake at 375 degrees for 15 minutes.

{French Bread}

2011-07-10T17:05:00.001-07:00

We just had a delicious spaghetti dinner and what really added to the deliciousness was this bread...So yummy and soft on the inside with some crunch on the outside. It was fantastic and super easy.

2 ¼ c. warm water
2 Tbsp. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 or 4 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

*Adapted from Mel's Kitchen Cafe