Wednesday, December 14, 2016

Chocolate Orange Fudge

These flavors together are one of my favorite combos! Orange extract gives this fudge it's orange flavor. I added the orange slice pieces on top just for fun. This is the easiest fudge to make, really! You can change it up by substituting a different extract like this Chocolate Peppermint Fudge or this Chocolate Fudge with nuts.

Chocolate Orange Fudge
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 tsp orange extract
Candy orange slices for garnish (optional)

1. Line 8 or 9 inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in extract. Spread evenly into prepared pan. Place pieces of orange candy on top, if desired.
3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.


Thursday, November 17, 2016

Apple Cider Syrup

I love apple cider! Trader Joe's sells a really fresh tasting Honey Crisp cider that is so good! I used it to make some syrup to go on my Apple Pie French Toast (see pic below) and it is amazing! I like the taste of it without cinnamon, but if you want a cinnamon apple syrup feel free to add cinnamon. Would also be great on crepes or ice cream.

Apple Cider Syrup
1 cup sugar
2 1/2 TBSPs cornstarch
1 tsp cinnamon (optional)
2 cups apple cider
1 TBSP lemon juice
2 TBSP butter

In medium sauce pan combine sugar, cornstarch and cinnamon (if desired); blend well. Slowly whisk in apple cider and lemon juice. Cook over medium heat until mixture boils and thickens. Remove from heat. Add butter; stir until melted. Makes 2 cups. Serve with THIS!


Apple Pie Baked French Toast

I've made this with blueberries, peaches, and now I've added a fall spin! In between layers of cubed french bread is a layer of cream cheese and apple pie filling! Even better I've topped it with Apple Cider Syrup. Yum! I also mixed some cinnamon with powdered sugar to sift over the top too. Amazing fall breakfast and would be perfect to wow your Thanksgiving guests.

 Apple Pie Baked French Toast
1 loaf french bread (day old bakery bread works great)
1 21oz can or jar of apple pie filling
8 oz cream cheese
4 TBSPs butter or margarine, melted
1 1/2 cups half and half
10 eggs
Powdered sugar
Cinnamon (optional)
Apple Cider Syrup (optional) or whatever you want on top

1. Preheat oven to 350 degrees. Spray a 9x13 in baking dish with non stick spray.
2. Cube bread and layer half in prepared dish.
3. Scoop apples out of can and unto cutting board (save the gooey glaze left in the can). Roughly chop them and spread the apples in a layer on top of the bread cubes.
4. Cut the cream cheese into small pieces and drop them on evenly across the apples. Cover with remaining bread cubes.
5. Pour melted butter over the top of the bread cubes.
6. Whisk together half and half, leftover apple glaze from the can, and eggs. Pour over the top of the bread as evenly as possible. Try to cover all the bread. Press down with spatula so that the liquid is absorbed by the bread.
7. Cover and refrigerate at least 2 hours or overnight.
8. Bake uncovered at 350 degrees for 45-50 min. If it starts to get too brown, lay a sheet of foil on top until it has finished baking. Remove from oven and sift powered sugar over top and a sprinkle of cinnamon. Cut into 8-12 servings. Serve with Apple Cider Syrup.

Note: If you serve immediately, the pieces won't stay in a formed square. They'll break apart as you dish it up. For uniform looking pieces let cool for 15 minutes before cutting and serving.



Tuesday, November 8, 2016

Pumpkin Cream Cheese Swirl Muffins

Love these!! This is fall in a little paper cup. Now that it's finally starting to cool off at night here in Texas, these will go perfectly with my hot cocoa and TV watching. :) The Pumpkin Pie Spice is a McCormick seasoning that is made up of cinnamon, ginger, nutmeg, and allspice. So if you don't have any, you can make your own mixture with those 4 spices.

Pumpkin Cream Cheese Swirl Muffins
adapted from thenovicechefblog.com
Pumpkin Batter
1 3/4 cups flour
2 tsps pumpkin pie spice
1 tsp baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin puree
1 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup canola oil
2 tsps vanilla extract
Cream Cheese Batter
1 pkg (8oz) package cream cheese, softened
1 egg
1/3 cup sugar
1/2 tsp vanilla

1. Preheat oven to 375°F. Line 18 muffin cups with liners.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, oil, and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
4. Using a large scoop (about 1/4 cup), scoop batter into the prepared muffin pan.
5. In a medium bowl, beat the cream cheese, 1 egg, 1/3 cup sugar, and vanilla until light and fluffy.
6. Drop 1 TBSP of cream cheese batter into each muffin cup and use a toothpick to swirl it into the batter a little.
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Store leftovers in refrigerator.


Sunday, October 30, 2016

Mummy Meatloaf

Halloween dinner can't be creepier than this! Don't worry, this tastes better than it looks. :) Use your favorite meatloaf recipe and dress it up to look like a mummy or use mine posted at the bottom. See my step by step pics for assembly below.

Mummy Meatloaf
Your favorite meatloaf recipe (or see mine below)
1/2 cup ketchup
1/2 cup brown sugar
Onion
3 slices of bacon

1. Preheat oven to 350 degrees.
2. Put your meatloaf in a 9x13 in baking dish, or on a rimmed cookie sheet and shape it into a head.
3. Mix ketchup and brown sugar in a small bowl, and spread on the top of the meatloaf, leaving a couple of spoonfuls in the bowl for later.
4. Cut the end off of the onion and then cut one slice. Find 2 rings for eyes and put them on the meatloaf. Cut out some teeth from the leftover rings and position them on.
5. Wrap one slice of bacon from the top corner of the head down between the eyes and over to the side. Wrap another underneath the eye to the opposite side of the face. Wrap the last one at the top of the head. OR just do whatever you think looks good. :)
6. Spread the last 2 spoonfuls of ketchup and brown sugar mixture over the slices of bacon.
7. Bake for 1 hour or until internal temperature reaches 160 degrees.
Serve with brain jello.


My Meatloaf
1 lb. ground beef
1 lb. ground pork
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
1 tsp McCormick Montreal Steak seasoning
1 cup beef broth
Mix everything together with hands



Tuesday, October 18, 2016

Candy Corn Cookies

I changed up my last cookie recipe to add candy corns! Perfect fall kid cookie!  I even recruited my kids to help me make them by breaking the candy corns in half. These cookies sometimes have an irregular shape if the candy corns stick out and melt on the sides, but they taste sooo good!!

Candy Corn Cookies
2 cups flour
2 tsps cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsps vanilla
1/2 cup vanilla chips
3/4 cup candy corns, chopped in half

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone baking mat.
2. In medium bowl, whisk together flour, cornstarch, baking soda, and salt; set aside.
3. In mixer with paddle attachment, cream butter and sugars until light and fluffy. Add egg and vanilla and beat until combined.
4. Add flour mixture and to creamed mixture, and stir until combined. Stir in vanilla chips and candy corn pieces.
5. Using a TBSP sized scoop, drop dough onto prepared pan.
6. Bake on cookie sheets for 8-10 minutes. Let cool for 2 minutes on pan then transfer to wire rack.
Makes about 2 1/2 dozen


Tuesday, October 11, 2016

Baked Ziti

I've made some new friends in San Antonio that have new recipes for me to try! This baked ziti was delicious! I especially loved the layer of sour cream. I like the fresh taste of parsley so I added it to the recipe. It makes a huge pan pan full, so be ready for leftovers! Another option is to assemble it in 2 8x8 pans and freeze one for later.


Baked Ziti
adapted from bmrobertsrecipes.blogspot.com
1 lb. ziti or rigitoni pasta
1 1/2 cups onion, chopped
1 clove garlic, minced
½ lb. ground beef (season with salt, pepper, onion powder)
½ lb. ground italian sausage
2 (26 oz.) jars spaghetti sauce
2 TBSPs fresh parsely, chopped
8 slices provolone cheese
1 ½ cups sour cream
2 cups mozzarella cheese, shredded
2 TBSP grated Parmesan cheese
Chopped parsley for garnish (optional)

1. Cook pasta according to package directions.
2. In a large skillet, brown onion, garlic, ground beef and sausage over medium heat. Add spaghetti sauce and parsley, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray a deep 9x13in baking dish with non-stick cooking spray.
4. Layer as follows: ½ of pasta, ½ of sauce, provolone slices, sour cream, last ½ of pasta, 1 cup mozzarella, and last ½ of sauce. Top with grated Parmesan cheese and remaining 1 cup of mozzarella cheese.
5. Cover with foil and bake for 30 minutes or until cheeses are melted.

Layers

Tuesday, September 27, 2016

Mini M&M Cookies

I go through phases with cookie recipes. This is the one I have been making recently. 3 times in the last month to be precise. :) Twice with m&ms and once with mini Reeses' pieces. I like to freeze the leftover dough in balls and then bake them when needed, straight out of the freezer. All you have to do is add 2-3 extra minutes to the bake time. The cornstarch in the recipe acts as a tenderizer. It also works without the oats, and you can of course substitute chocolate chips.

Mini M&M Cookies
2 cups flour
2 tsps cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsps vanilla
1/3 cup quick oats
1 cup mini m&ms, or other add in

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silicone baking mat.
2. In medium bowl, whisk together flour, cornstarch, baking soda, and salt; set aside.
3. In mixer with paddle attachment, cream butter and sugars until light and fluffy. Add egg and vanilla and beat until combined.
4. Add flour mixture and to creamed mixture, and stir until combined. Stir in oats and m&ms.
5. Using a TBSP sized scoop, drop dough onto prepared pan.
6. Bake on cookie sheets for 8-10 minutes. Let cool for 2 minutes on pan then transfer to wire rack.
Makes 2 1/2 dozen


Wednesday, September 7, 2016

Nutella Stuffed French Toast

This might be one of the best things ever. I bought a loaf of Challah bread from the store just to try my hand at a Nutella french toast and I loved it so much! All you really do is make a Nutella sandwich and then cook it french toast style. If you've got some Nutella sitting in your pantry you need to go make this! Don't even bother waiting for breakfast! We had it for dinner. :)

Nutella Stuffed French Toast
12-14 slices bread, I like Challah or Brioche but anything works!
Nutella
3 eggs
1 cup milk
2 TBSPs sugar
1 tsp vanilla extract
Powdered sugar, bananas, or syrup

1. Spread Nutella on a slice of bread. Top with another slice like you are making a sandwich. Repeat until you have 6 or 7 sandwiches.
2. In a shallow bowl or pie pan, whisk eggs, milk, sugar, and vanilla until combined.
3. Heat skillet or griddle to medium and lightly grease it with cooking spray or butter.
4. Dip sandwiches in egg mixture turning to evenly coat both sides.
5. Cook on skillet until browned on both sides.
Serve with powdered sugar and bananas or syrup.
Makes 6 or 7 pieces





Tuesday, August 30, 2016

Slow Cooker Chicken Bacon Ranch Pasta

Slow cooker recipes are my favorite. It's so nice to prep dinner in the morning and have it ready when it's time to eat! In this recipe, you cook the chicken and sauce in the slow cooker, then cook your pasta separately and mix it together before serving. My kids love this meal!

Slow Cooker Chicken Bacon Ranch Pasta
adapted from familyfreshmeals.com
1 lb. chicken breasts
2-3 garlic cloves, minced
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
½ tsp of pepper
½ cup water
8 oz. of spaghetti, cooked
 6 strips of bacon, cooked and diced
1/2 cup frozen peas, thawed
Salt and pepper to taste

1. Spray slow cooker with cooking spray; place chicken breasts in cooker.
2. In medium bowl, mix garlic, ranch, soup, sour cream, pepper, and water. Pour over top of chicken.
3. Cover; cook on low heat setting 6 hours or on high heat setting 3 to 4 hours.
4. When about 15 minutes are left, cook and drain spaghetti as directed on package.
5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti, cooked bacon, and peas. Salt and pepper to taste.

Thursday, August 25, 2016

Where I Cook

I've been in my new house in Texas now for 6 weeks, and I thought I'd post a few pics so you can see my behind the scenes. I love this kitchen! I especially love how big it is! There is ONE thing that I hate which you can see in the last picture.

I have lots of cupboard and drawer space. There is a pocket office in the back that keeps my papers out of the kitchen. My pantry is back there too. I love the big seating area at the bar, and that it's open to our living room space. 

Here's a pic from when we were looking at the house (husband and realtor included). When we moved in the kitchen was painted a dark brown. I miss my Washington white kitchen, but like the knotty look of the brown cabinets, so I decided to paint the kitchen walls an antique white. 

I've never had a wall oven or wall microwave before and they're great!

I have a nice gas cooktop and since the oven is on the wall, I've got space underneath to store my big pots.

Here's my pantry. Lots of space for my machines, big things, jars, and food. 

This is one of my favorite things. A big island with an outlet! I'm still trying to figure out the best place to take pictures of my food. I've been going back and forth between the kitchen table in this pic, and the dining room table.

And finally the one thing I hate...this is the switch for the disposal. Waaaaaaaay down the counter and around the side. I have to walk over there to turn it on, and I can't see if everything is going down the drain. So I leave it on, walk back to the sink, then go turn it off. SO STRANGE! I also hate the fact that my kids can turn it on at any point when I'm doing the dishes if they ever feel like chopping up my hands. But other than that, I think the kitchen and I will work very well together!!! :)

Thursday, August 11, 2016

Creamy Tortellini and Sausage

Made this yummy one pot meal last week. Actually, I was a little busy when it was time to start dinner so my husband made it! He said he thinks it tasted better than normal because he made it himself and wondered if that's how I felt about my food. I told him yes. Haha. The tomatoes with the broth and cheeses make a great sauce. We used turkey sausage and Colby jack cheese, but there are lots of substitutions you could do. I added a little shredded Parmesan on mine and served it with a Caesar salad and these breadsticks. Next time I'm going to add a little pinch of red pepper flakes. 

Creamy Tortellini and Sausage
adapted from yellowblissroad.com
1 TBSP oil
½ cup diced onion
1 lb package of turkey kielbasa, sliced
1 cup chicken broth or water
20 oz. package of refrigerated tortellini
28 oz. can of whole tomatoes, cut in the can with kitchen scissors
Pinch of salt and pepper
2 TBSPs cream cheese
2 cups shredded colby jack cheese

1. Heat oil in a large skillet over medium heat, and cook onion until soft.
2. Add sausage and cook until browned.
3. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often.
4. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. 5. Remove from heat and add cheeses. Cover and let stand for five minutes, then stir the melted cheeses until incorporated. Serve hot.

Sunday, July 31, 2016

Peach Sauce

I made this peach sauce to go with my Peaches and Cream Baked French Toast. It would also be great with pancakes, waffles, or desserts!

Peach Sauce
2 cups fresh or frozen peaches
1/2 cup water
1/2 cup sugar
1 TBSP lemon juice
2 TBSPs cornstarch, mixed with 2 TBSPs cold water

1. In a saucepan over medium heat, combine the peaches, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch mixture into the peach mixture. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat. Serve warm. Store covered in refrigerator.

Notes: You can adjust the sweetness of the sauce by decreasing or increasing the sugar. Also, if you want it to be more syrupy instead of thick, then add a little more water.

Peaches and Cream Baked French Toast

I almost went a whole month without posting!! I'm in my new kitchen and getting settled. I'll do a post about it soon, but we're trying to finish painting it right now. This week I bought a bunch of peaches for $.78 a lb and wanted to try my Brazos Baked French Toast recipe with them. It was AMAZING! I've made it with blueberries too, but we liked this even better. I also used some to make a peach sauce, which I'll post separately, but the link will be listed below. It's super easy and great for breakfast, brunch, or if you're like us, dinner. :)

Peaches and Cream Baked French Toast
1 loaf french bread (day old bakery bread works great)
3-5 peaches, peeled and thinly sliced
8 oz cream cheese
4 TBSPs butter or margarine, melted
1 1/2 cups half and half
1/4 cup peach jam
10 eggs
Powdered sugar
Peach sauce (optional) or whatever you want on top

1. Preheat oven to 350 degrees. Spray a 9x13 in baking dish with non stick spray.
2. Cube bread and layer half in prepared dish. Layer the sliced peaches in rows on top of the bread cubes. Cut the cream cheese into small pieces and drop them on evenly across the peaches. Cover with remaining bread cubes. 2. Pour melted butter over the top of the bread cubes.
3. Whisk together half and half, jam, and eggs pour over the top as evenly as possible. Try to cover all the bread. The jam might sink to the bottom and end up on top after pouring, which is totally fine. Press down with spatula so that the liquid is absorbed by the bread.
4. Cover and refrigerate at least 2 hours or overnight.
5. Bake uncovered at 350 degrees for 45-50 min. If it starts to get too brown, lay a sheet of foil on top until it has finished baking. Remove from oven and sift powered sugar over top. Cut into 8-12 servings. Serve with peach sauce or syrup.




Tuesday, June 21, 2016

Artichoke, Chicken, and Spinach Lasagna

I'm moving in 10 days! Pretty soon I'll have a whole new kitchen to cook in! Before that happens, I need to get some things posted. I made this lasagna last week and LOVED it! Will definitely want to make it again, so here it is!
Artichoke, Chicken, and Spinach Lasagna
adapted from cinnamonspiceandeverythingnice.com
2 TBSPs olive oil
1/4 cup diced onion
4 cloves garlic, minced
1 lb. boneless chicken breasts, cut into cubes
1 tsp Italian seasoning
Salt and pepper
2 (14 ounce) cans artichoke hearts, well-drained and chopped
1 15 oz. container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 beaten egg
1 TBSP fresh chopped parsley
3 cups fresh baby spinach leaves, stacked and cut into thin strips (stems removed)
9 lasagna noodles, cooked
Sauce
4 TBSPs butter
1/4 cup flour
2 cups milk
Dash of nutmeg
1/2 cup fresh grated Parmesan cheese
Salt and pepper

1. In a large skillet heat the olive oil over medium-low heat. Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper. Cook, stirring often until chicken is cooked through. Add artichokes and stir them into the chicken. Cook 3 minutes. Remove from heat and allow to cool.
2. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg and parsley. Add spinach strips and mix them into the ricotta mixture.
3. Make the sauce: In a large, heavy duty saucepan melt the butter over medium-low heat. Whisk in flour and cook 3 - 4 minutes, whisking often. Slowly whisk in milk, turn heat up and bring to a simmer. Maintain a simmer for 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
4. Assemble the lasagna: Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish. Add a very thin layer of sauce over bottom of the pan, then a layer of 3 noodles. Spread 1/2 the ricotta mixture evenly over the noodles, then top with 1/3 of the chicken mixture. Pour 1/3 of remaining sauce over the chicken as evenly as possible followed by another layer of noodles, and then the remaining 1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese. Bake 45 - 50 minutes until bubbly and hot in the middle. If the top starts to get too brown tent with aluminum foil. Allow to set 5 - 10 minutes before cutting into squares and serving.

Here's the order of layers in a list (easier for me to follow).
Tiny bit of sauce
3 noodles
1/2 of ricotta
1/3 of chicken
1/3 of sauce
3 noodles
1/2 ricotta
1/3 chicken
1/3 sauce
3 noodles
rest of sauce
rest of chicken
1/2 cup cheese



Wednesday, May 18, 2016

Whipped Nutella Mousse

What could be better than this?! These 3 ingredients would make anything taste amazing! I was directed to this recipe by my sister. You can use it as a fruit dip or cupcake filling, but I put it in crepes. This is the crepe recipe I use here. The crepes were seriously so good with a little of this mousse, strawberries, and bananas. YUM!!

Whipped Nutella Mousse
jamiecooksitup.net
1 cup Nutella
1 8oz pkg cream cheese, softened
1 cup Cool Whip or other whipped topping

1. Combine Nutella and cream cheese in a mixing bowl. Beat until combined and smooth.
2. Add Cool Whip and stir with a spoon until combined.
3. Serve immediately or cover and refrigerate until ready to serve.

 Note: Refrigerating the mixture will make it stiffen up.




Tuesday, May 10, 2016

Cocoa Dyno-Bites Marshmallow Treats

I got 2 giant bags of this cereal from Winco for only $1.48 each, just to turn them into this! 

Cocoa Dyno-Bites Marshmallow Treats
4 TBSPs butter or margarine
10.5oz mini marshmallows (about 6 cups)
7 cups Cocoa Dyno-Bites Cereal

1. Prepare a 9x13in pan by spraying with non-stick cooking spray. Spray a spatula.
2. In a large microwave safe bowl, melt butter.
3. Add marshmallows to butter. Stir to coat. Microwave an additional 90 seconds. Remove and stir.
3. Add cereal. Stir until well coated.
4. Using spatula evenly press mixture into prepared pan. Cool. Cut into squares.

Best if served the same day. Store no more than two days at room temperature in airtight container.

Sunday, May 1, 2016

Easy Candied Pecans

When a recipe calls for candied pecans and you've got to make some quick, this is for you! You toast the nuts on the stove top and then coat them with a syrup. Really easy, and they aren't like those super hard ones that'll crack your teeth! I listed a few of my recipes below that use candied pecans.

Easy Candied Pecans
twohealthykitchens.com
1½ TBSPs packed brown sugar
1½ tsps water
⅛ tsp vanilla
⅛ tsp salt
1 cup pecan pieces

1. In a small bowl, combine brown sugar, water, vanilla, and salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
2. In a medium saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
3. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
4. Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.

Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.

Perfect for these recipes:
Spinach and Strawberry Salad with Poppy Seed Dressing
Gorgonzola Pear Toasts
Pear Pomegranate Salad

Tuesday, April 26, 2016

BBQ Chicken and Broccoli Cheese Baked Potato - Meal Idea

This meal once was a made up leftover idea all piled on top of a potato. I had leftover Slow Cooker BBQ Chicken and leftover Broccoli Cheese Soup during the week and decided they'd be good together. It didn't disappoint! Since then, it has become a real dinner, but I still use leftover BBQ chicken and leftover soup (which is thick like a sauce). I also tried cooking my potatoes in the slow cooker which worked really well. I like to put a little butter on my baked potato, top with the shredded chicken and then pour on the soup. A little salt and pepper never hurts either. 


Links to the soup and the chicken:
Broccoli Cheese Soup 
Slow Cooker BBQ Chicken

Wednesday, March 9, 2016

Lucky Charms Treats

Here's an easy St. Patrick's Day treat that takes only 3 ingredients and about 5 minutes to make! 

Lucky Charms Treats

5 TBSPs butter
1 16oz bag marshmallows
1 11.5oz box Lucky Charms Cereal

1. In a large microwave safe bowl, microwave the butter and marshmallows on high for 2 minutes. Remove from microwave and stir. If butter isn't completely melted, return to microwave for 1 more minute.
2. After the marshmallow and butter mixture has been mixed well, add the cereal. Stir making sure to coat all the cereal with the marshmallow mixture. It helps to coat your spoon with cooking spray so that it doesn't stick.
3. Spray a 9x13 in pan with cooking spray and dump the cereal mixture into the pan. Press down with your spoon or a spatula making sure to even it out.
4. Let cool and cut into squares. Best served the same day, but can be kept in an airtight container at room temperature for a couple of days.

Tuesday, February 16, 2016

Cake Mix Cookies

These cookies have endless possibilities! I made some for Valentine's Day with a strawberry cake mix and chocolate chips, but there are so many potential combinations! I got 30 cookies from this recipe and they were gone in 3 days. Can't tell you how many I ate...or won't. ;) One of the tricks with these is to shape the dough balls a little taller than normal on the pan, almost like a cylinder, before baking to make sure that they don't get too flat. I'm planning on trying some different cake mixes and I'll post more pics as I do.

Devil's Food and Mint Chips


Cake Mix Cookies
adapted from sallysbakingaddiction.com
1 box (18.25 oz) cake mix, I used Pillsbury
1 tsp baking powder
2 large eggs
1/3 cup canola oil
1/2 tsp vanilla
1 1/4 cups semi-sweet chocolate chips

1.  Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
2. In a large bowl, mix together the cake mix and baking powder. Set aside.
3. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.
4. Add the egg mixture to the cake mixture and stir to form a dough. Continue mixing until egg mixture is incorporated and no dry cake mix remains. Gently mix in the chocolate chips.
5. Drop rounded balls of dough (about 2 TBSPs) onto prepared baking sheet, keeping the ball more tall than wide. Top with a few more chocolate chips, if desired.
6. Bake for 10 minutes. Do not let the cookies brown. Cool on baking sheet for 3 minutes. Transfer to a wire rack to cool completely.
Makes about 2 1/2 dozen cookies

Strawberry and Semi Sweet Choc Chips

Saturday, February 13, 2016

Raspberry Butter

I made this raspberry butter because it's the perfect color to go with our Valentine's Day dinner. It's slightly sweetened with powdered sugar. Tastes amazing with these Bread Machine Rolls. My next plan is to have it on pancakes!

Raspberry Butter
1 cup butter, softened
1/4 cup powdered sugar
1/2 cup raspberries, fresh or frozen (thawed, rinsed and drained)

Beat butter and powdered sugar in mixer until creamy. Scrape down the sides. Add raspberries and beat just until combined. Serve immediately or keep stored in refrigerator.



Wednesday, February 10, 2016

Valentine's Day Treat Printables

No this isn't a recipe, but it's food related so it counts!! Here are a few tags that I created for Valentine's treats. I based my ideas off of other similar tags I've seen on Pinterest, but I created these myself using a digital scrapbooking program. Downloadable PDF file links are posted below each tag. Any pkg of Whoppers or brownie mix will work. Small packs of Extra gum can be found at Dollar Tree 4 to a pack.