WE EAT

Peach Cobbler Muffins

2011-09-14T21:18:00.000-07:00

When I was growing up, my grandpa had an orchard. I remember him growing apples, peaches, and cherries, and whenever we went to his house it seemed like there was always some kind of fruit that he had out, ready to share with us. I remember going out to the orchard during the summer and helping pick cherries, and eating them until my stomach hurt (he probably lost more money on the cherries we ate than he made from the ones that we picked and he was able to sell). I remember as summer faded away and fall approached, getting excited to see the boxes of apples and peaches and knowing that my mom would be canning them and we'd be eating them all winter long.

Although my grandpa's orchard has long since been turned into a housing development, I still find myself looking forward to the changing of the seasons and the delicious fruit that comes along with it. Luckily for me, the "apple doesn't fall far from the tree" and my dad shares his dad's love of growing fruit, and he has planted all sorts of fruit trees in his backyard. He keeps us well stocked with fresh, flavorful, homegrown fruit and we always look forward to going to his house to see what good things he has to send home with us that week.

The past couple of weeks, he's been sending us home with fresh, ripe, juicy peaches. My little 16-month old absolutely loves fresh peaches, and could easily eat at least one a day by herself, so we go through peaches fast around here. Last time he sent us some peaches, though, I was able to hide a few from my daughter and make these muffins, and I'm so glad I did! They were the perfect good-bye-to-summer and hello-to-fall food. They were moist, juicy, cinnamony. They captured the deliciousness of peach cobbler exactly, but in a portable, healthier, breakfast-approved way. The streusel is totally optional (if you want the muffins to be even healthier, feel free to omit it) but we loved it with the streusel on top. We all devoured these, and the neighbors that I shared them with also gave them rave reviews. These are definitely best the first day, so make sure you have someone to share them with, or cut the batch in half because it makes a lot. Either way, just make sure you make these while you can still get fresh, juicy peaches--you won't regret it!

Peach Cobbler Muffins
makes 24-28 muffins

wildly adapted from here

muffins:
3 cups flour (I used half whole wheat and half regular)
1 Tb. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup applesauce
1/4 cup oil
3 eggs
1 cup sugar
1/2 cup milk
2 1/2 cups peeled, pitted, and diced chopped peaches

Preheat oven to 400 degrees. Line muffin cups with paper liners.

In large bowl mix flour, cinnamon, baking soda, and salt. In separate bowl mix the oil, applesauce, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Stir in milk. Fold in the peaches. Spoon into prepared cups, filling each about 2/3 full. Top each muffin with 2 - 3 tsp. streusel (recipe below) and press down lightly with fingers to adhere the streusel to the muffin batter. Bake 20-25 minutes or until tops of muffins spring back when you touch them and toothpick inserted in center comes out mostly clean.

Streusel topping:
1/3 cup oatmeal
1/3 cup whole wheat flour
1/3 cup brown sugar
1/4 cup butter, cold and cut into small pieces

Combine all ingredients with fingers, fork, or pastry blender until it resembles small crumbs. Use as directed above.

BBQ pulled pork

2011-09-08T19:09:00.000-07:00

I wish I would have taken a picture of this but I didn't think about it!! This is the best pork recipe I have ever tasted. I got the recipe from Cody's aunt and cousin on their blog tablefornineandcounting.blogspot.com

3-4 lbs boneless pork ribs
1/2 tsp salt
1/4 tsp pepper
1/4 cup brown sugar
2 cloves garlic minced
1 lg onion sliced
1/2 cup apple juice
1 bottle (15-18 oz) BBQ sauce

Lightly grease crockpot. Wash boneless ribs trimming off any excess fat. Pat dry.
Put sliced onion on bottom of crockpot. Mix dry ingredients and garlic together and rub on ribs. place ribs in crock pot then top with apple juice. Cook on low 8-9 hours, drain, shred pork. Add BBQ sauce and cook 1 more hour.

*Here are a few tips I learned last time making this. I used 2 lbs pork ribs this last time and did not reduce the rest of the recipe except for the onion (used 1/2 onion). I used a little more apple juice and it seemed to work better. I did not open the crock pot to check it and it seemed to be more moist. The BBQ sauce I used was Sweet Baby Rays Original- that's our favorite! I used approx. 1 1/4 bottles of BBQ sauce to the 2 lbs pork this time, that seemed to make it more moist and have more flavor.

Healthy Canadian Bacon Pizza

2011-09-08T18:59:00.000-07:00

I got this recipe from the diet "Live the Life" courtesy of Cozette and Nyra. This is definitely one of my favorite recipes and so easy so I wanted to share!
1 low cal-carb whole grain pita pocket (Kangaroo brand from WinCo is what I used)
2 TB pizza sauce
2 TB onion of choice
8 zucchini slices
3 oz cooked chicken
1 slice deli turkey
2 TB pineapple chunks (No sugar added)
2 TB mozzarella cheese (I used the part skim milk kind)

Cook in oven on pan with cooking spray. Bake at 375 degrees for 25 minutes (I cooked it 20 min then watched until the edges were crispy).

Cal. 272
Car. 28
Fat 4
Pro. 32

Enjoy!! Cody even liked this one!

S'mores Bars

2011-07-18T20:44:00.000-07:00

I know it's completely shocking to see a new post on here after four months of absolutely nothing. I'm currently 20 weeks pregnant and I've been ridiculously sick my entire pregnancy. I haven't been cooking nearly as much as I was before (what with food sounding repulsive and all) and when I do actually whip something up, it's usually a tried-and-true recipe that is already posted on here because I know I'll like it. I'm finally feeling a little more like eating and wanting to get back in the kitchen, and I've been doing a lot more cooking. I have lots of pictures and recipes to post, and hopefully I'll find some time (and energy!) to get some of them on here.

I thought this would be a great welcome-back-to-blogging recipe to share with all of you. I remembered seeing these on another food blog a year or so ago and when I was thinking of a treat to make for our 4th of July barbecue, I knew that these would be the perfect treat. They are easy to throw together (no bonfire required!) and everyone loved them (you should have seen the looks on everyone's faces--kids and adults--when I brought these in the house, we couldn't wait to finish lunch so we could dig in to these). They are definitely not healthy, but in small doses for a fun summer treat I think they're totally worth the splurge. Enjoy!

S'mores Bars
adapted from food.com

1 bag (16 ounces) mini marshmallows, divided
1 1/2 cups milk chocolate chips or chunks (I used chopped Hershey's bars so they'd feel like authentic s'mores)
5 Tablespoons butter
1/4 cup light corn syrup
5 cups graham-flavored cereal (like Golden Grahams)

1. Line 9 x 13 inch pan with parchment paper. Spray lightly with non-stick cooking spray.
2. Reserve 1 1/2 cups mini-marshmallows. Combine remaining marshmallows, chocolate chips, butter and corn syrup in a large pot over low heat. Stir continuously until completely melted and combined (watch carefully as chocolate burns easily). Immediately stir in cereal. Cool slightly, then stir in 1 cup mini marshmallows.
3. Spread into prepared pan (I found it easiest to do this by scraping it out with a rubber spatula, and then pressing it into the pan with fingers sprayed with non-stick cooking spray--the cereal mixture is really sticky!) Sprinkle remaining 1/2 cup marshmallows over the top of the bars.
4. Cool completely, then cut into 20-24 pieces (they are really rich so you don't want to cut them too big). Sit back, relax and enjoy the taste of summer s'mores without having to stand over a fire in the heat trying to get your marshmallow cooked to perfection!

Herb Roasted Potatoes

2011-03-16T20:35:00.000-07:00

Corey loves meat and potatoes, but for some reason I don't make them very much. However, I started making roasted potatoes a few months ago and Corey has been in heaven. It doesn't matter what I serve them with (in fact, a couple of nights ago I just made the potatoes and veggies and he was still happy. If you know Corey, you know it's all sorts of incredible for him to enjoy a meal without meat!) I finally perfected the recipe and Corey made sure that I wrote it down so that these ("best potatoes you've ever made") make it on to our dinner table more frequently.

Herb Roasted Potatoes
Serves 3-4

2 lbs. baby red or yellow potatoes, washed and quartered
2 Tb. olive oil
1/2 onion, thinly sliced
1 tsp. fresh rosemary, finely minced (or 1/2 tsp. dried)
1 tsp. smoked paprika
1 tsp. garlic salt
1/2 tsp. dried parsley (or 2 tsp. fresh)
1/2 tsp. fresh ground black pepper
2 Tb. Parmesan cheese, grated

Combine all ingredients in a gallon-size Ziploc bag and shake until well coated and combined. Spread potatoes evenly on baking pan. Bake at 400 degrees for 35-40 minutes or until crispy, stirring halfway through. Enjoy!

Birthday Cake Pancakes

2011-03-08T19:27:00.000-08:00

I have a serious weakness for funfetti cake. You know, the kind from a box that you can buy at the grocery store for less than $2. They are my absolute favorite. I kid you not when I say that I could eat an entire box by myself in less than 48 hours. I know it's not high-class to crave boxed cake mix, but who am I kidding? I'm not exactly high class. I love food, and in my own personal opinion this is some of the best.

When I saw a recipe online for cake batter pancakes, using cake mix from a box...I couldn't resist. In fact, I didn't even make it three days without making these. And I didn't last a week after that without making them again. They are clearly not the healthiest breakfast...but for an occasional indulgence they are awesome (I'm thinking birthdays, because I want to eat birthday cake for breakfast on my birthday anyway, so why not birthday cake pancakes instead?) As a bonus, the leftovers are awesome as a mid-day snack. I hope you enjoy them as much as I have!

Birthday Cake Pancakes
adapted from How Sweet It Is

1 cup all-purpose flour
1 cup yellow or white cake mix
2 Tb. granulated sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 Tb. oil
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 -2 cups milk (you may need more or less depending on the brand of cake mix that you use, I used 1 1/4 cups)
1/4 - 1/3 cups multi-colored sprinkles (the big fat ones, they're called "jimmies." If you use little ones they will dissolve too quickly and you won't be able to see the pretty streaks of color)

1. Whisk together dry ingredients in medium mixing bowl. Add eggs, oil, vanilla, almond extract and milk (start with about 1 cup and add more as needed to get desired consistency). Stir in sprinkles.
2. Preheat skillet to medium and spray with non-stick cooking spray. Drop batter by 1/4 cup-fuls onto hot skillet. Cook until bubbles form and stick on top and bottom is golden brown. Flip and cook for about 1 more minute or until golden brown on other side. Serve warm with butter and vanilla glaze (below) or maple syrup.

Vanilla Glaze
2 cups powdered sugar
1 tsp. vanilla
1/4 tsp. almond extract
3-4 Tb. multi-colored sprinkles
1-2 Tb. milk

Stir all ingredients together until smooth. Drizzle over pancakes.

Peanut Butter Kiss Cookies

2011-02-25T10:22:00.000-08:00

Remember these classic cookies? Five ingredients, 20 minutes, and you're on your way to warm peanut-buttery and chocolatey goodness. These totally hit the spot when I found myself having an unexpected peanut butter craving a couple weeks ago (I'm normally not a big peanut butter lover, but I had to have peanut butter cookies immediately). I'm thinking about trying these again but with Nutella instead of peanut butter...I'll keep you posted with how they turn out!

Peanut Butter Kiss Cookies
adapted from allrecipes

1 cup peanut butter
1 cup white sugar
1 egg
1 tsp. vanilla
18 milk chocolate kisses, unwrapped.

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or spray with non-stick cooking spray.
2. With electric mixer, combine all ingredients except kisses. Beat on medium until completely combined. Roll into 1" balls and place on prepared baking sheet.
3. Bake for 10 minutes. Remove from oven and immediately press 1 chocolate kiss in the center of each cookie. A big glass of milk is a MUST with these!

Mini White Chocolate-Raspberry Cheesecakes

2011-02-15T18:51:00.000-08:00

My brother is getting married to a fabulous girl, Cami, next month. My sisters, my mom and I threw a bridal shower for her last weekend. Cami isn't much of a dessert fan, but she does love cheesecake. I knew I needed to make some kind of cheesecake for the shower. I wanted it to be cute and bite-sized, and I wanted to incorporate raspberries (my favorite). I adapted my favorite cheesecake recipe from Kraft Foods and came up with this delicious and beautiful dessert. It was the hit of the party, and everyone loved it. I hope you will too.

Mini White Chocolate-Raspberry Cheesecakes
Makes 24 mini cheesecakes

3/4 cup vanilla wafers, finely crushed
2 Tb. butter, melted
1/4 cup sugar
1 pkg. (8 oz) cream cheese, softened
1 tsp. vanilla
1/4 cup sour cream
1 large egg
2 Tb. white chocolate, melted and cooled
1/4 cup raspberries, fresh or frozen and thawed
1 Tb. sugar

1. Preheat oven to 350 degrees. Line 24 mini muffin cups with paper liners. Mix vanilla wafers and melted butter, and divide evenly between liners (about 1/2 Tb. or 1-1/2 tsp. each). Press crust down lightly with fingertips.
2. Beat cream cheese and sugar in medium bowl with electric mixer until well blended. Add vanilla and sour cream and beat until blended. Add egg and mix on low speed until just blended, scraping sides of bowl to mix completely. Divide cream cheese filling evenly between muffin cups (about 1 - 1 1/2 Tb. per cup).
3. Blend raspberries with mini chopper or immersion blender until completely blended. Press through fine mesh strainer to remove seeds, and mix with sugar. Dot each cheesecake with a couple of drops of the raspberry puree, then swirl carefully with a toothpick.
4. Bake for 15-17 minutes or until just barely set. Let stand at room temperature until completely cool, about 30 minutes, then move to refrigerator and chill for at least 6 hours. Serve with fresh raspberries.

Chocolate Fondue

2011-01-31T22:07:00.000-08:00

Fondue is one of my absolute favorite desserts. It's easy, delicious and fun, and what doesn't taste better dipped in chocolate? I got this recipe from a friend and have literally made it dozens of times since.

Chocolate Fondue

1 cup (6 oz.) semi-sweet chocolate chips
1/2 tsp. vanilla
1 Tb. sugar
1/2 cup whipping cream

Combine chocolate chips, vanilla, and sugar in a medium bowl. In small bowl, heat whipping cream in microwave for 30-45 seconds, or until just barely boiling. Pour over chocolate chip mixture. Let stand for 1 minutes, then stir until chocolate is completely melted. Serve warm with dippers of your choice, such as: strawberries, kiwi, pineapple, marshmallows, graham crackers, brownies, angel food cake cubes, etc.

Clam Chowder

2011-01-24T20:01:00.000-08:00

My mom makes fantastic clam chowder, all of us (well, except for my little sister that is allergic to shellfish) love it every time she makes it. I finally learned how to make it on my own. I made a couple of adjustments based on a recipe I found on allrecipes (in italics, feel free to make them without if you want, they just add a little more depth of flavor) but otherwise it it really close to my mom's famous recipe. Enjoy!

Clam Chowder

6 slices bacon
3 cans minced clams (6.5 ounces each)
1 1/4 cups onion, finely chopped
1 1/2 cups celery, chopped
1 cup carrots, diced
3-4 cups potatoes, diced
6 Tb. butter
1 cup all-purpose flour
1 quart half-and-half
1 tsp. seasoned salt
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tb. red wine vinegar

1. Cook bacon in large stockpot until crispy. Remove bacon, but do not drain. In same pan, add onion, celery, carrots and potatoes. Drain juice from clams over veggies and add water until veggies are just barely covered. Cook over medium heat until veggies are all tender. Do not drain water.
2. Meanwhile in large saucepan melt butter over medium heat. Whisk in flour until smooth. Slowly add half-and-half and stir continually until thick and smooth (mixture will be very thick). Add to veggie/clam juice/water mixture. Heat through, but do not boil. Crumble cooled bacon and add to soup along with clams (if the clams cook too much, they will get tough, so add them right before serving). Add seasoned salt, salt, black pepper and vinegar if desired. Adjust seasonings to taste.

Fried Rice

2011-01-13T12:27:00.000-08:00

This is a great side dish to go along with Asian-style entrees (like this sticky chicken or these sweet and sour meatballs or these bacon-wrapped chicken and pineapple skewers or this orange chicken). It is also the perfect accompaniment for stir-fried vegetables and sweet-and-sour sauce (I know it might be weird, but I just love the sweet-and-sour sauce poured all over the rice). I make this all the time, sometimes with other entrees, sometimes just on it's own as a stand-alone meal. It's very easy to adapt to whatever meat (feel free to use ham instead of bacon or omit the meat entirely) or veggies you might have on hand. Here is my favorite version, but feel free to fiddle with it to make it how you like.

Fried Rice
serves 3-4

4 pieces bacon
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1/3 cup frozen peas
3 cups cooked rice
1 egg
1-2 Tb. soy sauce
salt and pepper to taste

1. Cook in large skillet until crisp. Remove bacon, set aside to cool and crumble.
2. Heat same skillet (without draining grease) to medium. Add onions, celery, and carrots and cook for 2 minutes. Add peas and cook for 3-4 more minutes, until veggies are translucent and peas are thawed.
3. Add rice and stir to break up and heat through.
4. In separate small bowl, beat egg. Pour over top of rice in skillet and continue stirring until egg is completely cooked through. Add soy sauce and salt and pepper to taste. Enjoy!

Nutella Cheesecake Swirl Brownies

2011-01-10T09:39:00.000-08:00

Have I mentioned that I have a love affair with Nutella? Whether on crepes, in stuffed french toast, in gelato, or in the world's most delicious frosting, I cannot get enough of it. So naturally, when I saw a recipe for Peanut Butter Cheesecake Swirl Brownies on one of my favorite blogs (Annies Eats!) I immediately had to make them, but with Nutella instead of peanut butter. Thus, these were born. They are probably the most rich dessert I have ever made (and that is definitely saying something). You absolutely have to eat these with a tall glass of milk or a big scoop of vanilla ice cream. Indulgent. Easy. Delicious. Hope you enjoy!

Nutella Cheesecake Swirl Brownies
Adapted from Annie's Eats, originally from Kitchenist

Brownies:
7 Tb. unsalted butter
3 oz. semi-sweet chocolate, coarsely chopped
1/2 cup cocoa powder
1 cup sugar
3 oz. cream cheese, softened
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 cup flour

Cheesecake:
4 oz. cream cheese, softened
1/3 cup Nutella
1 Tb. sugar
1 egg yolk
1/2 tsp. vanilla

1. Preheat oven to 350. Line 8x8 inch pan with foil and spray with cooking spray.
2. Combine butter and chocolate in medium microwave-safe bowl. Microwave for 1 minute, then stir well until completely melted. Whisk in all remaining brownie ingredients except flour. Stir until smooth and well blended. Gently stir in flour until just combined (do not over mix). Spread evenly in prepared pan.
3. Make the Nutella cheesecake filling by beating the cream cheese, Nutella, and sugar with electric mixer on medium speed until smooth and combined. Add egg yolk and vanilla and mix until completely blended.
4. Drop spoonfuls of the Nutella filling over the brownies in pan. Swirl batter gently with a knife.
5. Bake 30-35 minutes or until the center is just set. Cool to room temperature and move to refrigerator. These are best after chilling for at least 12 hours.

Green Beans with Bacon and Mushrooms

2010-12-15T21:18:00.000-08:00

I made this dish three times in less than two weeks...it really was that delicious. Simple ingredients, but together it tastes absolutely delicious. Corey was telling me about a dish his mom used to make with bacon and green beans, and that he really liked it. I took that idea and threw this together based on what we had and what sounded good to me. Corey liked it so much he gave it five stars (out of five. And yes, I really do make my husband rate the food I make every single time I cook. I'm probably crazy, but it lets me know how much he likes or dislikes something and whether I should make it again or not). Yes, Corey actually rated a vegetable five stars, which I didn't know was possible. I have a feeling this is going to be making a very regular appearance on our dinner table.

Green Beans with Bacon and Mushrooms
Serves 4-6 as a side dish...unless your name is Corey...then this will serve two :)

5 oz. bacon (about 5 slices), diced (uncooked)
1 lb. fresh green beans, rinsed, trimmed, and broken into pieces
1/3 cup red onion, thinly sliced
4 oz. fresh mushrooms, thinly sliced
garlic salt and fresh ground black pepper, to taste

Heat a skillet over medium heat. Cook bacon until nicely browned but not quite crispy, 5-7 minutes. Add green beans and onions. Cook until green beans are slightly tender, but still crisp (about 10 minutes). Add mushrooms and cook for 3-4 more minutes. Season with garlic salt and freshly ground black pepper to taste. Enjoy!

Breakfast Casserole

2010-12-08T20:31:00.000-08:00

We had this breakfast casserole at a brunch after a baby blessing a couple of weeks ago. When Corey took his first bite he let out a big, contented sigh and said it was amazing. He then told me another 4+ times in the next 10 minutes how delicious it was. And then he did something totally unexpected. He went up to my friend's mom and asked her for the recipe, then immediately requested that I make it for dinner that night. No, I'm not joking.

This is easy and delicious, although it does take awhile to bake. But it is definitely worth it. This would be a great breakfast on Christmas morning, or any morning when you're going to be hanging around the house for awhile and will have enough time to wait for it to cook. This also makes great leftovers, so you could even bake it the night before and pop it in the oven the next morning for 15-30 minutes, until heated through and the cheese is warm and bubbly.

Breakfast Casserole
recipe from Julie Argyle

1 pkg. (24-26 oz.) frozen hash browns
1/2 cup butter
1 lb. deli ham, cubed (or breakfast sausage or bacon, cooked and crumbled...or a combination of the three)
6 eggs
1 1/2 cups milk
1/2 tsp. salt
2 cups grated cheddar cheese

1. Preheat oven to 425 degrees. Spray 9x13 baking dish with cooking spray. Spread frozen hash browns evenly in the pan. Thinly slice butter and place evenly over the hash browns (or melt butter and pour over the top of the hash browns). Bake for 25 minutes.
2. Remove hash browns from oven and turn temperature down to 350 degrees. Top hash browns evenly with ham (or sausage/bacon/or a combo).
3. Mix eggs,milk, and salt until completely combined. Pour over hash browns and meat in prepared pan. Return to oven and bake for 30 - 40 minutes, or until set and eggs are completely cooked. Top evenly with cheese and return to oven for 3-5 minutes or until cheese is completely melted.

Magic Bars

2010-11-30T20:25:00.000-08:00

These are super easy and delicious, perfect for the holiday season! Plus, they are totally customizable. Don't like nuts? Add more chocolate chips instead. You can swap white chocolate chips, milk chocolate chips, mint chocolate chips, peanut butter chips or even toffee bits for some of the semi-sweet or butterscotch chips. Just make sure you have a nice tall glass of milk to enjoy with these because they are nice and rich!

Magic Bars
Adapted from Eagle Brand

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 can (14 oz.) sweetened condensed milk
1 1/3 cups flaked coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans (or walnuts)

1. Preheat oven to 350 degrees. 9x13 baking pan with cooking spray or line with parchment paper.
2. Mix melted butter and graham cracker crumbs in medium bowl. Press evenly along bottom of prepared pan.
3. Heat sweetened condensed milk in small bowl in microwave for 30 seconds - 1 minute, until melted slightly (this will make it easier to spread in the pan). Spread over graham cracker mixture. Top with coconut, chocolate and butterscotch chips, and nuts. Press firmly into pan.
4. Bake for 20 - 25 minutes or until lightly browned. Cool at least 10 minutes before serving. (I think they are best after about 10 minutes, so they're still warm and gooey. Pair it with a scoop of vanilla ice cream? To die for.)

Pear Walnut Salad with Cranberry Vinaigrette

2010-11-27T20:43:00.000-08:00

If you have some leftover cranberry sauce from Thanksgiving, this is a great (and healthy, which we all know we're needing after the overindulgence of Thanksgiving) recipe to use some of it up. It is light, refreshing, and delicious, and is a wonderful combination of textures and flavors that somehow manage to meld together perfectly. It can be a main course a side or a starter for your next holiday meal. I happened to have some mushrooms in the fridge, so I sliced them up and added them to my salad. Feel free to add them in you like, or leave them out if you would rather. It is sure to be great either way. Enjoy!

Pear Walnut Salad with Cranberry Vinaigrette
adapted from Cooking Light

Salad:
8 cups romaine lettuce, baby spinach, or mixed greens
2 pears, thinly sliced
1/2 cup thinly sliced red onion
1/3 cup blue cheese crumbles
1/4 cup chopped walnuts, toasted
1/4 cup dried cherries or cranberries

Dressing:
1/2 cup cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
2 Tb. olive oil
2 Tb. balsamic vinegar
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. ground ginger

1. Make vinaigrette by combining all dressing ingredients in a blender until completely combined. Set aside.
2. Layer lettuce, pears, onion, blue cheese, and walnuts on plates. Drizzle with dressing. Serve immediately. Makes 8 servings.

Pumpkin Pancakes with Maple-Pecan-Brown Butter

2010-11-23T10:37:00.000-08:00

I've been totally obsessed with brown butter lately. It turns out that almost anything is better with brown butter. (Which, to be fair, is not at all surprising. Browned, nutty, salty, fresh butter? How could that not be good?) I had some extra pumpkin after making these pumpkin cheesecakes, so I decided to make these too. It is a great way to use up some extra pumpkin and a fun way to spice up breakfast a little bit instead of the same things we always have. The pancakes were good, but the brown-butter syrup...that is heavenly. I'm sure it would be great on waffles, crepes, buttermilk pancakes, french toast, a spoon...

Pumpkin Pancakes with Maple-Pecan-Brown Butter
adapted from Taste of Home Magazine, October/November 2010

Maple-Pecan-Brown Butter
1/2 cup butter, cubed (I used salted)
1/2 cup maple syrup
1/2 tsp. ground cinnamon
1/2 cup chopped, toasted pecans

Pumpkin Pancakes

1 1/2 cups all-purpose flour
2 Tb. packed brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup vanilla yogurt

1. In small saucepan, cook butter until golden brown (about 8 - 10 minutes). Stir occasionally, and don't walk away. Once it starts to brown, it browns very quickly! Remove from heat and add the maple syrup, cinnamon, and pecans.
2. To make pancakes, whisk together eggs, milk, pumpkin, and yogurt. Add dry ingredients and mix just until combined (batter will be lumpy; don't over mix). Drop by 1/4 cupfuls onto hot greased griddle. Cook for about 3-4 minutes (until bubble form on top and keep their shape), flip and cook about 2 more minutes. Continue with remaining batter. Serve pancakes with warm maple-pecan-brown butter and fresh whipped cream.

Chocolate Sheet Cake

2010-11-22T19:53:00.001-08:00

I know that it's Thanksgiving week and I should probably be posting Thanksgiving-themed recipes, but to be completely honest I'm not that on top of things. Instead, I'm posting this recipe for my favorite-ever chocolate cake. My mom and grandma always made this when I was growing up, and every time I eat it I think of home and all of my happy memories from when I was little. I literally cannot leave myself alone with this cake or I will eat it and eat it and eat it one little piece at a time until suddenly the entire thing is gone. It's not much to look at, but it tastes incredible!

Chocolate Sheet Cake

Cake:

2 cups flour

2 cups sugar

½ tsp. salt

½ cup butter

½ cup shortening

1 cup water

½ cup buttermilk

1/4 cup unsweetened cocoa powder

1 tsp. baking soda

2 eggs

1 tsp. vanilla

Frosting:

½ cup butter

1/4 cup unsweetened cocoa powder

1/3 cup buttermilk

1 tsp. vanilla

2 ½ cups (approx.) powdered sugar

chopped walnuts and/or mini marshmallows (optional)

Preheat oven to 400 degrees. Spray jelly-roll pan with cooking spray.
In bowl of large stand mixer, combine flour, sugar, and salt.
In medium saucepan over medium heat, melt together butter, shortening, water, and cocoa powder. Stir frequently until well combined. Add to dry ingredients, mixing on medium speed until completely combine.
Add buttermilk, eggs, vanilla, and soda. Beat on medium speed until completely combined. Batter will be very thin.
Pour batter into prepared pan. Bake for 25 minutes, or until cake springs back when touched in the center. If using nuts and marshmallows, sprinkle evenly over top of cake. Frost while cake is still warm.
As soon as cake comes out of the oven, immediately prepare the frosting. Boil butter, cocoa, and buttermilk in large saucepan until slightly thick, 2-3 minutes after it begins to boil. Stir constantly. Remove from heat. Add vanilla and powdered sugar and beat with an electric mixer until frosting reaches spreading consistency. Immediately spread over warm cake (or pour, if using nuts and marshmallows as it simply won't spread over the top of those).

Chewy Chocolate Butterscotch Cookies

2010-11-17T13:10:00.000-08:00

I have made these twice in the past month, and Corey has declared them his favorite cookies ever. I never thought that anything would replace his deep and undying love for chocolate chip cookies...but if anything was going to, it makes sense it would be these. Chewy chocolate cookies with milk chocolate, semi-sweet, and butterscotch chips? Delish. I even substituted half whole wheat flour for the regular flour in these cookies and he still raved about them (shh...don't tell!)

I made some with white chocolate chips instead of the butterscotch chips, and while they were still really good (and slightly more photogenic), the butterscotch chips are definitely better. I suppose you could try peanut butter chips too, but why ruin a perfectly good cookie with those? (We are not big peanut butter lovers here!) I made my cookies small so that I didn't feel quite as guilty eating five of them before 11:00 a.m...but you can feel free to make them larger if you so desire, just up the cooking time accordingly.

Chewy Chocolate Butterscotch Cookies
adapted from Mrs. Harding Cooks

Makes 2 1/2 dozen small cookies (I used a 1 Tb. cookie scoop)

1 stick unsalted butter, softened
1/2 cup granulated sugar
2 Tb. brown sugar
1 egg
1/2 tsp. vanilla
1/4 cup cocoa powder
1 1/4 cups flour
1/8 tsp. salt
1/2 tsp. baking powder
3/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/2 cup butterscotch chips (or white chocolate chips or peanut butter chips)

1. Preheat oven to 350. Line baking sheet with parchment paper or lightly spray with cooking spray.
2. In medium bowl cream butter and sugars until light and fluffy. Add egg and vanilla and beat until completely combined, scraping down side of bowl to ensure everything is mixed well.
3. Add cocoa powder and mix until combined. Add flour, salt, and baking powder and mix until totally combined (do not over mix). Stir in baking chips.
4. Drop by tablespoonfuls onto prepared baking pan. Bake for 8-10 minutes (mine were perfect at 9 minutes). Be sure that you don't over bake, you want them to be firm around the edges but still nice and a little gooey in the middle. I think these are best warm right of the oven (maybe because I can't possibly wait for five minutes until they cool down) but Corey likes them cool with a tall glass of milk. Either way, they are amazing!

Jalapeno Jelly

2010-11-16T11:02:00.000-08:00

Remember those amazing cheddar garlic biscuits I made last week? Well, this jelly is what I smothered them in and it was out-of-this-world-delicious. I love that sweet/spicy/salty combination, so this is right up my alley. I also had this jelly with crackers and cream cheese, and it was delicious that way too. I got this recipe at a church event (but I also found it online here)...we made this together for one of the activities. I promptly brought mine home and had to try some before it had even cooled completely...and I'm pretty sure I've eaten some if it every day since. It is addicting and delicious!

Jalapeno Jelly

1 cup red or green bell pepper, diced (we used a combination)
1/3 cup fresh jalapenos, quartered (seeded if you want it less spicy, I prefer it with seeds for a little more heat)
1 1/2 cups white vinegar
5 cups sugar
1 pouch (3 oz.) liquid fruit pectin

1. Combine peppers and vinegar in blender. Pulse until peppers are finely chopped.
2. Combine vinegar/pepper mixture with sugar in a large saucepan. Bring to a boil and boil for 5 minutes. Remove from heat, skim foam off of the top. Cool for 2 minutes, then stir in pectin.
3. Pour into sterilized jars and fasten lids. Process with pressure cooker/water bath to seal if desired or refrigerate and store up to 2 weeks. Makes 6 half-pint jars or 3 pint jars.

Cheddar Garlic Biscuits

2010-11-10T09:49:00.000-08:00

I'm not afraid of cooking. I have been cooking for as long as I can remember. My favorite toys when I was little were my little kitchen and the plastic food and dishes that came with it. I loved pretending I was making things in my kitchen and then "eating" them. I had a play-dough toy that I used to make Burger King Whoppers and fries. I had a McDonald's toy that I used to make their little apple pies (out of bread that you flatten down, applesauce, and cinnamon sugar...it makes me sick just thinking about it, but I thought it was amazing when I was seven). I started making cookies with my mom when I was too short to reach the counter by myself. I started making muffins and pie crust when I was ten.

So it was a shock to me yesterday when I realized that I had never made homemade biscuits. I'm not a huge biscuit fan, but my husband absolutely loves them. Why haven't I ever tried making them? They couldn't possibly be that difficult and I figured the from-scratch ones had to be leaps and bounds better than the ones from a can or a mix. So I decided to find me a good recipe and set to work while the baby took her nap.

I found this recipe on one of my favorite blogs, My Kitchen Cafe. Mel seems to know how to cook anything and everything, and her recipes never disappoint me. This was no exception. It was easy to throw these biscuits together, they have a great flavor, and the texture is phenomenal: light, fluffy and flaky all at the same time. These were the perfect comfort food to go with chicken and potatoes while we watched the snowflakes swirling around our yard. I had mine with homemade jalapeno jelly (YUM) and Corey enjoyed his plain, warm out of the oven. I definitely won't be waiting another 25 years to try my hand at biscuits again. I'm thinking I'll be making these often this winter...I'm already craving them again!

Cheddar Garlic Biscuits
adapted from My Kitchen Cafe

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 1/4 cups grated sharp cheddar cheese
1 cup buttermilk

2 Tb. butter, melted
1/2 tsp. dried parsley
1/2 tsp. garlic powder
dash salt

1. Preheat oven to 425. Line baking sheet with parchment paper or spray with cooking spray.
2. Mix flour, baking powder, 1/4 tsp. garlic powder, and 1/2 tsp. salt in a medium bowl. Cut in the shortening and 3 Tb. butter into the flour mixture using a pastry blender, fork, or your fingers, until the mixture forms coarse crumbs. Mix in cheese (I just used my fingers). Stir in buttermilk until just moistened. Do not overmix.
3. Drop dough onto prepared pan, using about 1/4 cup dough per biscuit. (I used a 1/4 cup cookie scoop and it worked beautifully, you could also use a tablespoon and heap it extra large or a 1/4 cup measuring cup.)
4. Bake 12 - 14 minutes or until golden brown. Mix 2 Tb. melted butter, the dried parsley, 1/2 tsp. garlic powder, and dash salt in a small bowl. Brush over warm biscuits and serve immediately.

Thai Peanut Sauce

2010-10-26T09:40:00.000-07:00

It should come as no surprise to anyone that I love food. I will happily devour almost any kind of food that you place in front of me. There are two exceptions, only two things that I cannot stand to eat even the tiniest bit of: nutmeg and curry. My husband is really disappointed that I don't like curry because he loves Thai and Indian food, and it almost always has curry in it. I've been working on my aversion to curry, and I've found that I actually don't mind it is some things, as long as it's not too overpowering.

Enter this sauce. My neighbor brought us some of this with some sticky rice a few weeks ago. I thought it looked a little weird, but I tried a bite...and another...and another. I ate more for lunch the next day. And the next day. And I have literally dreamed about it several times since. She was nice enough to not only give me the recipe, but bring us MORE of it last week. (Seriously, we have the best neighbors ever!)

Normally I don't particularly care for peanut butter, coconut, or curry, so it is a testament to the amazingness of this sauce that I can't get enough of it when it includes all three of those ingredients. I know the ingredients sound a little strange together, but trust me, it is the perfect balance of sweet, spicy, salty, and savory. I love this straight-up on top of rice, or served with chicken and veggies. Enjoy!

Thai Peanut Sauce

1 1/2 cups coconut milk
2 Tb. red curry paste
1/4 cup + 2 Tb. granulated sugar
1/4 cup fish sauce
2 Tb. tamarind liquid (or substitute brown sugar)
5 - 7 Tb. chunky peanut butter (natural peanut butter with no added sugar is recommended)

1. In medium saucepan, heat coconut milk over medium heat. Stir in curry paste and mix well to break up the paste into small pieces.
2. When the milk/curry mixture heats up and red oil is simmering on the top, stir in remaining ingredients. Boil until desired thickness is reached (about 2 - 5 minutes). Serve with rice, chicken, veggies, etc. as desired.

Ridiculously Easy Pumpkin Chocolate Chip Cookies

2010-10-21T14:43:00.001-07:00

I love pumpkin. Whether it's in pumpkin pie, pumpkin bread, pumpkin bars, pumpkin cheesecake, pumpkin gingerbread waffles, pumpkin cake, or these cookies, it always seems to hit the spot. I'll freely admit that I eat pumpkin treats all year round, but once fall hits and Halloween starts inching closer I can't think about much else (I only wish I was exaggerating). When a pumpkin craving hits and I don't have time to make anything labor-intensive, I like to whip these cookies up. There are 3 ingredients, and they can be mixed and in the oven in less than 5 minutes. This is the easiest, most fool-proof recipe I've ever made, and they couldn't be more delicious: moist, cakey, chocolatey and perfect every single time.

This time I even mixed things up and made some with cinnamon chips and butterscotch chips, as well as some with chocolate chips. They were all delicious and you better believe that I will be making these several times before winter comes!

Pumpkin Chocolate Chip Cookies
Makes 3 dozen cookies

1 can (15 oz.) pumpkin (not pumpkin pie filling, just plain old pumpkin puree)
1 (18.25 oz) spice cake mix
1 - 2 cups semi-sweet chocolate chips (or your favorite flavor)

Preheat oven to 350 degrees. Mix all ingredients (adjusting the amount of chocolate chips based on your personal taste). Drop by rounded tablespoonfuls onto greased baking pan, flatten slightly with back of spoon or fingers (otherwise they will be very round and puffy). Bake for 10 - 15 minutes (I used my 1 1/2 tablespoon cookie scoop and baked for 13 minutes and they were absolutely perfect). Enjoy!

Garlic Chicken Parmesan

2010-10-21T14:42:00.000-07:00

This was quick and delicious. I love that it is baked instead of fried, but still had a nice crispy exterior. We had this along with pasta, homemade marinara sauce, my favorite breadsticks and broccoli and it was a wonderful fall meal. Enjoy!

Garlic Chicken Parmesan

4 small chicken breasts (about 1 pound)
salt and pepper
2 cloves garlic, minced (or 1/4 tsp. garlic powder)
3 Tb. olive oil
1/2 cup panko bread crumbs (this makes it nice and light and crispy. If you don't have any panko, you can substitute an additional 1/2 cup Italian seasoned bread crumbs)
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Parmesan cheese
1/2 tsp. dried parsley flakes
1/4 tsp. dried basil
marinara sauce and additional Parmesan cheese for serving

1. Preheat oven to 350 degrees. Spray baking pan with non-stick cooking spray. (I like to use a short cooling rack set inside a baking pan this helps the chicken to get crunchy on all sides instead of soggy on the bottom part that touches the pan, but make sure you spray the rack so the chicken doesn't stick!)
2. Combine garlic and olive oil in pie pan or flat bowl. Combine panko, bread crumbs, Parmesan cheese, parsley, and basil in a separate pie pan or flat bowl.
3. Trim chicken of any fat, and pound chicken with rolling pin or meat tenderizer to 1/2 inch thickness (this is so the meat will cook evenly).
4. Dip each chicken breast in oil, rubbing to coat well, then into the bread crumb/cheese mixture, pressing the bread crumbs into the chicken to ensure it is completely covered. Place on baking tray. If there is extra bread crumb/cheese mixture, sprinkle over the chicken, if desired.
5. Bake for 25 - 30 minutes or until juices run clear and chicken is no longer pink in center. Serve with warm marinara sauce and additional Parmesan cheese.

Classic Marinara Sauce

2010-10-20T09:00:00.000-07:00

I'm still getting lots and lots of tomatoes from the garden. In an attempt to use some of them up, I decided to whip up some marinara sauce. This is a simple, classic marinara with lots of tomato and veggie flavor. I substituted fresh, peeled and seeded tomatoes (3-4 pounds) plus a small can of tomato paste, for the canned tomatoes, but I am sure it would be great with the canned tomatoes too. This was perfect served on top of some spaghetti and chicken Parmesan (recipe coming later this week). I'm thinking I'll use the rest for calzones later this week!

Classic Marinara Sauce
Adapted from My Kitchen Cafe

2 Tb. olive oil
3 cloves garlic, minced or pressed
1 small onion, finely chopped (1/2 - 2/3 cup)
1 stalk celery, chopped (1/4 - 1/3 cup)
1 carrot, peeled and chopped (1/3 cup)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cans (28 oz. each) crushed tomatoes
1/2 Tb. dried basil
1/2 Tb. dried oregano
1/2 Tb. dried parsley
1/4 tsp. marjoram
2 dried bay leaves
1 Tb. brown sugar
2 Tb. butter

Heat oil in large pot, Add garlic, onion, celery, and carrots and cook until onion is translucent and lightly browned and veggies are tender. Add salt and pepper and stir well. Add tomatoes, basil, oregano, parsley, marjoram, and bay leaves. Simmer, covered, on low heat for about 1 hour, stirring occasionally, until sauce is thickened. remove bay leaves and stir in brown sugar and butter. Cool slightly, then blend in food processor until desired consistency is reached (I like mine fairly smooth). Make about 7 cups sauce.

Pulled Pork Sandwiches

2010-10-18T10:07:00.000-07:00

My husband normally doesn't like pork. At all. Every once in awhile I'll throw it into the rotation just for a little variety, but I never expect him to like it a whole lot. Saturday I was craving BBQ but didn't want to go all the way outside (an entire 20 feet from my kitchen, poor me) and grill. Instead I settled on these pulled pork sandwiches. I threw everything in the crock pot in the morning, and it was perfectly cooked 8 hours later. It took less than 5 minutes of work and the results were spectacular. Juicy, smoky, flavorful, falling-apart, melt-in-your mouth tender. My husband loved these and said he never knew pork could taste so great. The leftovers lasted less than 24 hours, which is nothing short of a miracle. This definitely has our stamp of approval, and I hope you'll enjoy it as much as we did!

Pulled Pork Sandwiches
Adapted from My Kitchen Cafe

1 boneless pork shoulder or pork loin (2-3 pounds, mine was about 2 pounds and it made 6-8 sandwiches)
3/4 tsp. fresh ground black pepper
1 tsp. garlic salt
1/4 tsp. smoked paprika or chipotle chili powder (optional, but I love a little kick)
2 cups water
1 Tb. hickory flavored Liquid Smoke (you can usually find this by the Worcestershire sauce and BBQ sauce)
1 1/2 cups barbecue sauce
buns, for serving

Rinse pork in cold water and pat dry. Combine pepper, garlic salt, and paprika or chili powder. Rub all over pork shoulder, making sure to cover well. Place pork in crock pot. Cover with water and liquid smoke. Cook on low for 7-10 hours, until pork is tender and falling apart. Remove pork, drain liquid. Shred the pork and return to the crock pot and add 1 1/2 cups barbecue sauce. Stir to coat and cook on low for 20 minutes, until sauce is absorbed and heated through. Serve on buns with additional barbecue sauce if desired.

Brownie Chocolate Cheesecake Cupcakes

2010-09-27T10:09:00.000-07:00

Cheesecake: Good.
Cupcakes: Great.
Chocolate: Delicious.
Brownies: Divine.
Chocolate Brownie Cheesecake Cupcakes: Amazing!

These were fast, delicious, and look gourmet. You really can't go wrong!

Brownie Chocolate Cheesecake Cupcakes
Adapted from Pillsbury

1 box fudge brownie mix (19.5 oz)
1/2 cup oil
1/4 cup water
4 eggs
1 cup semisweet chocolate chips, melted and cooled to room temperature
2 pkg. (8 oz. each) softened cream cheese
1/2 cup sugar
1 container (6 oz.) vanilla yogurt
1/2 tsp. vanilla
hot fudge, whipped cream, and raspberries if desired

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2. Prepare brownie mix using 1/2 cup oil, 1/4 cup water, and 2 eggs. Divide evenly among cupcake liners. Bake for 15 minutes.
3. Meanwhile, beat cream cheese and sugar with electric mixer on medium speed. Add yogurt and vanilla and beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add chocolate and beat until completely blended and no white streaks remain.
4. Divide cheesecake mixture evenly over the warm brownies. Return to oven and bake 15 - 20 minutes or until set. Cool completely, then refrigerate at least 2 hours before serving. Top with hot fudge, raspberries, and fresh whipped cream if desired.

Perfect White Frosting

2010-09-14T10:07:00.000-07:00

Corey doesn't like frosting. And by "doesn't like" I mean "scrapes it off of everything that I put it on." So when I say that Corey loves this frosting, that means it's really, really good. It's light and creamy, and not too sweet, almost like whipped cream. It is the perfect accompaniment to white, chocolate or lemon cake (and probably many others) and I must admit that I have been known to eat the leftovers straight out of the bowl with a spoon.

This is probably the strangest frosting recipe that I've ever tried (flour in frosting? What?) but the results are phenomenal. I'll say right now that the frosting can be very fickle, so don't try varying from the recipe at all. The only luck I've had in changing the recipe is changing the flavoring (substituting almond extract for half of the vanilla, or stirring in crushed oreos once the frosting is complete). If you want a chocolate frosting that is similar, see the recipe here. Enjoy!

Perfect White Frosting
recipe by ourbestbites.com

Enough to frost 12 - 24 cupcakes, depending on how much frosting you like. I like a lot of frosting (especially when it's nice and fluffy like this) so I usually get about 16 - 18 cupcakes frosted with this recipe.

3 T Flour
1/2 C milk, preferably whole milk
1/2 C real butter (NO SUBSTITUTES!)
1/2 C granulated sugar (NOT powdered sugar)
1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Cook, stirring continually, until mixture is thickened (you should be able to see the bottom of the pan when stirring. It is better to make it too thick than too thin, so if you're doubting that it's done, keep cooking for a couple more minutes. I think I cook mine for about 5-7 minutes). Stir in vanilla. If there are any lumps, push the mixture through a fine mesh strainer to remove the lumps. Cool completely to room temperature (I put mine in the fridge and cool until it is completely cold). This part is critical, if it doesn't cool completely it will melt the butter and you'll be stuck with a goopy blob of runny frosting.

It an electric stand mixer fitted with the whisk attachment, cream the butter and the sugar until light and fluffy. Turn to medium-low speed and slowly add the completely chilled flour/milk mixture. Beat on high until mixture is light and fluffy and well combined, about 7 minutes. (When you first start beating it, the mixture will not look like it's going to combine. Just keep beating for the full 7+ minutes and the result should be a nice, fluffy frosting).

This frosting is best if served immediately. It separates if it stands more than a day (and if it is refrigerated) so plan accordingly.

Whole Wheat Banana Muffins

2010-09-09T06:35:00.000-07:00

These muffins are absolutely amazing. Want to know how amazing? Last night, I skipped dessert and had another one of these instead. Yeah. If that's not a shining review, I don't know what is (especially since dessert was this delicious cake, it's one of my favorites).

Now normally I'm not too big on banana bread, and mashing up the bananas literally makes me gag (I have weird issues with over-ripe bananas). But I will mash bananas any day for these delicious muffins. As an added bonus, they are healthier than normal (with whole wheat, honey, and light sour cream). I made half of these with cinnamon chips (like chocolate chips, but cinnamon flavored, Hershey's makes a good one) and half with a streusel topping...and both were great, but to be totally honest I think I liked the ones with the cinnamon chips better (which is great because that cuts even more fat and calories). I had all sorts of intentions of freezing part of these to pull out for quick breakfasts later in the week, but I doubt they'll last until the end of the day.

Whole Wheat Banana MuffinsRecipe adapted from Cooking Light via Our Best Bites

Muffins:
3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 t. cinnamon
2/3 c. sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (I used 5 small bananas)
1/3 c. low-fat sour cream or plain yogurt
1 1/2 tsp. vanilla extract

Streusel Topping (optional):
1/2 c. pecans, chopped
6 Tb. packed brown sugar
3 Tb. whole wheat flour
2 Tb. cold butter

OR 1 cup cinnamon chips (instead of streusel)

Preheat the oven to 350. Line a muffin pan with 18-20 paper liners.

In a large mixing bowl, cream together the sugar, honey, and butter. Add each egg in one at a time, mixing until fluffy and well blended. Add the mashed banana, sour cream, and vanilla. Slowly add in remaining muffin ingredients, mixing until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among 18-20 muffin tins. Combine the streusel ingredients and sprinkle them on top of the batter, or sprinkle with cinnamon chips if desired. Bake for 18 - 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Triple Chocolate Zucchini Cake

2010-09-01T19:53:00.000-07:00

Did you know that zucchini could look like this?

I know, right? Pretty freaking amazing. In case you can't tell from all of the zucchini recipes I've been posting, we have had a killer crop of zucchini from our garden this year. Corey remembered his mom making a delicious chocolate zucchini cake, so we got a recipe from her. I made several adaptations to it, and ended up serving it with whipped cream and fresh raspberries (because I'm convinced that everything is better with whipped cream and raspberries). It was delicious, and you would never guess it had zucchini in it. The result is simply a super-moist and chocolatey bundt cake.

Triple Chocolate Zucchini Cake

Cake:
2 1/2 cups flour
1/2 cup unsweetened baking cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1/4 cup applesauce
1 1/2 cups sugar
3 large eggs
2 tsp. vanilla
2 cups shredded zucchini
1/2 cup milk
1 cup semi-sweet chocolate chips

Topping:
1/2 cup semi-sweet chocolate chips
3 Tb. whipping cream
Fresh whipped cream and raspberries, if desired

1. Preheat oven to 350 degrees. Grease and flour bundt pan.
2. Cream butter and sugar. Add applesauce. Add eggs, 1 at a time, beating well after each addition. Add vanilla and zucchini. Add flour, cocoa, powder, soda, salt, and milk and beat until smooth. Stir in 1 cup chocolate chips.
3. Pour into baking pan and bake for 45 - 55 minutes or until top is dry and toothpick inserted into center of cake comes out clean. Cool 10 minutes, then remove from pan to cool.
4. Meanwhile, heat 1/2 cup chocolate chips and 3 Tb. whipping cream in microwave for 30 seconds. Stir until completely melted and drizzle over cake. Serve warm with whipped cream and raspberries if desired.

Chocolate Chip Paradise Pie

2010-08-27T07:59:00.000-07:00

This is one of my all-time favorite desserts. Whenever we go to Chili's, I try to talk Corey into getting this (it's not too hard to convince him, he loves it too). Since I know that I'll probably be full after eating my dinner, we get it as an appetizer instead. It's a whole lot easier to bring home the rest of my meal as leftovers than it is to bring this home! I adapted this recipe from one I found online and it is absolutely divine. I can't get enough of it!

Chocolate Chip Paradise Pie

Crust:
4 Tb. Butter, melted
2 Tb. sugar
1 cup cinnamon graham crackers, finely crushed (or 1 cup regular graham crackers, crushed plus 1/2 tsp. cinnamon)
1 1/4 cups semi-sweet chocolate chips

Cookie:
1/2 cup unsalted butter, softened
1/3 cup brown sugar
1 large egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup shredded coconut
1/2 cup chopped walnuts

For serving:
vanilla ice cream
chocolate syrup
caramel syrup
chopped walnuts

1. Preheat oven to 325 degrees. Grease 9 x 9 inch baking pan. Prepare crust by mixing 4 Tb. melted butter and 2 Tb. sugar. Add graham crackers and press into baking pan. Sprinkle with chocolate chips.
2. Prepare cookie layer by creaming 1/2 cup butter and brown sugar. Add egg and vanilla and mix until smooth. Add flour, soda, powder, and salt and mix until blended. Stir in coconut. Press cookie mixture over the chocolate chips. Sprinkle with 1/2 cups walnuts and press into cookie layer.
3. Bake for 25 - 30 minutes or until light golden brown. Serve warm with vanilla ice cream, chocolate, caramel, and additional chopped walnuts.

Cafe Rio-Style Burritos

2010-08-26T08:00:00.000-07:00

Have you been to Cafe Rio? It is a Mexican restaurant here in Utah that I absolutely love. Their burritos and salads are both wildly addicting. Since I could pretty much eat it every week for the rest of my life, I figured I better figure out how to make it at home so I don't spend all of my money there. Here is a recipe for a delicious, smothered burrito a la Cafe Rio. You can really do this burrito any way you want to. Don't like green sauce? Use a can of red enchilada sauce instead. Not too crazy about black beans? Use refried. You really can't go wrong here. It's a delicious meal (one that we love having when we have friends over) and everyone seems to love it. The recipes for each of the main ingredients in this recipe have already been posted, so I've included the links below (just click on the name of each component to view the recipe). Enjoy!

Cafe Rio-Style Burritos

Sweet Mexican Rice
Honey Chipotle Black Beans (I only use 1 chipotle pepper in the whole batch and it is plenty spicy for me)
Fajita Chicken
Salsa Verde
Tortillas
Shredded Chedder or Monterey Jack Cheese
Pico de Gallo
Sour Cream

For each burrito, layer about 1/4 cup each of rice, beans, and chicken. Top with 2 Tb. cheese. Roll up burrito-style and place in a baking pan. Cover each burrito with 1/4 cup salsa verde and sprinkle with 1 - 2 Tb. cheese. Bake in 350 degree oven for 5-10 minutes, or until sauce is warm and cheese is melted. Top with pico de gallo and sour cream.

Salsa Verde

2010-08-25T20:10:00.000-07:00

This is a recipe I got from my parents' neighbor. Her husband is from Mexico and is a professional chef, so he definitely knows what he is doing when it comes to this stuff! I use it both as a dip for chips, and also as enchilada sauce, or to smother burritos with. This makes a lot, but can be easily halved. It also freezes great, so I would recommend making the full batch and freezing half for the next time you want it. Enjoy!

Salsa Verde (Green Enchilada Sauce)

2 lbs. tomatillos, husks removed
2 cloves garlic
2 jalapenos, halved and seeded
1 medium onion, quartered
3 chicken bullion cubes
3 cups water
1 Tb. sugar (optional)
1/2 tsp. cumin
1/2 cup chopped cilantro
1 (4 oz) can chopped green chilies
salt and pepper to taste

1. Rinse tomatillos to remove the stickiness. Pound each garlic clove to open (don't chop). Place tomatillos, garlic, jalapenos, onion, bullion, and water in large pot. Boil until tomatillos and onion are tender, about 10 minutes. Add sugar, if desired, and stir to dissolve (this cuts down the acidity from the tomatillos).
2. Drain tomatillo mixture (reserving the juices) and place the tomatillo mixture and 1/2 cup of juices in a blender. Add cumin, chilies and cilantro. Blend until smooth, adding more liquid as needed to reach your desired consistency. Season with salt and pepper to taste.

Sweet Mexican Rice

2010-08-24T07:00:00.000-07:00

This is a perfect Mexican side dish, or perfect wrapped up in a delicious burrito. I made a big batch of this last week and used it as a side for quesadillas, inside a hugely delicious burrito, and on top of a yummy salad. It's quick and simple, but full of flavor--a nice change from your average white rice.

Sweet Mexican Rice
serves 6 - 8

2 Tb. butter
1/2 medium yellow onion, finely diced
1/2 red bell pepper, finely diced
2 cloves garlic, minced
1 1/2 cups white rice
3 cubes chicken bullion
3 cups water
2 Tb. sugar
juice of 1 lime
2 Tb. cilantro, finely chopped (optional)

1. Melt butter in large pot over medium-high heat. Add onion, pepper, and garlic. Saute until translucent. Add rice and cook until lightly browned. Add chicken bullion and water, cover and simmer over low heat for 25 minutes or until water is completely cooked out. Let stand 5 minutes.
2. Mix lime juice with sugar, pour over rice and fluff with a fork. Top with cilantro if desired.

Pico de Gallo

2010-08-23T08:17:00.000-07:00

I love Mexican food. Corey and I probably eat Mexican food more than any other cuisine. Something about the freshness and spiciness just entices me every time. With so many tomatoes, peppers, and even a few onions from our garden, it's the perfect time to make a big batch of Pico de Gallo to go with any of your favorite Mexican foods (I had it with this amazing Bajio Chicken Green Chile Salad, and it is also great with my favorite Enchiladas, Taquitos, Southwestern Beef Wraps, or a delicious Cafe-Rio Style Burrito...I'll be posting that recipe later this week). Enjoy!

Pico de Gallo

2 cups diced fresh tomatoes (I like to use seeded Roma tomatoes because they are nice and firm, you'll need about 5 medium)
1/2 cup diced red onion
3 Tb. chopped fresh cilantro
Juice of 1/2 lime
1/2 - 1 jalapeno, seeded and minced (depending on how spicy you like it)
1/4 cup diced green pepper (optional, I throw this is if I have it on hand but it won't make or break the salsa)
garlic salt
fresh ground black pepper

Combine all ingredients and season with garlic salt and pepper to taste. Serve immediately or refrigerate up to 3 days. Eat with chips and dip or serve with your favorite Mexican dish, you really can't go wrong with this stuff, it is delicious!

Pickled Cucumber Salad

2010-08-19T11:04:00.000-07:00

I love this salad: let me just get that out in the open right now. This is a salad that my sister Mica has made for several family get-togethers. Every time she makes it, I savor it and love every bite, then beg for the recipe...and then she promptly forgets to give it to me. I was finally able to get the recipe from her (because I needed to bring this to her birthday dinner!) and I am thrilled to be able to make it any time I want to now.

It's super simple (only 5 ingredients) and even quicker if you use a food processor to slice the cucumbers. This is a great way to use up extra cucumbers from your garden (and shallots and jalapenos if you grow those too--our jalapenos died but our shallots did great!). It tastes fresh and delicious, just perfect for enjoying during these last weeks of summer (can you tell I'm going through summer-is-ending denial? I keep posting all sorts of summery recipes because I want to hang on to summer just as long as I can). We served this with Thai chicken, rice, and Matt's Thai Chicken soup (how do we not have a picture of that? It is amazing)! I had the leftovers the next day with a BLT. Pretty much, it's good with just about anything, and makes for a very refreshing side dish!

Pickled Cucumber Salad

2 English (hot house) cucumbers, thinly sliced
2 Tb. salt
4 medium shallots, thinly sliced
2 jalapenos, seeded and minced
1/2 cup rice wine vinegar
1/4 cup + 2 Tb. granulated sugar

1. Toss sliced cucumber with salt (the salt draws the excess liquid out of the cucumber, this is important so that the salad is not waterery). Let stand for 30 minutes at room temperature, discard liquid, and pat cucumber dry with paper towels.
2. Toss together cucumbers, shallots, and jalapenos. Combine vinegar and sugar in small bowl and mix well. Pour over cucumber mixture and stir to combine. Serve immediately or refrigerate up to 24 hours. (I think this is best about 2 hours after it is made, that way the cucumber has time to soak up the vinegar but it doesn't get mushy).

Perfect Vanilla Ice Cream

2010-08-18T08:03:00.000-07:00

Nothing says summer like cold, creamy, homemade vanilla ice cream. This is a super-simple ice cream recipe with no eggs in it, but it still manages to be extra creamy. I've already made this twice in the last week--first on top of warm peach cobbler, then on top of warm cookie bars, then on top of my mom's homemade chocolate sheet cake (recipe to come soon), and finally just by itself as a just-before-bed snack. It is perfectly delicious any way you eat it. Hurry and enjoy this as you soak up these last few weeks of summer!

Perfect Vanilla Ice Cream
adapted from Alton Brown

1 3/4 cups whipping cream
1 1/4 cups milk
3/4 cup + 2 Tb. granulated sugar
1 vanilla bean, split and scraped
2 tsp. vanilla extract
dash salt

In large pot, scrape vanilla bean into sugar. Rub until well combined. Stir in whipping cream milk, vanilla, and salt. Add vanilla bean pod. Cook over medium-low heat until sugar is dissolved (do not boil). Remove from heat and cool completely in refrigerator for at least 2 hours. Freeze according to ice cream maker instructions. Enjoy!

Monterey Chicken

2010-08-16T09:32:00.000-07:00

Not only does this look delicious (it's one of my favorites to make when we have company over) but it is super tasty! Really, how can you go wrong with grilled marinated chicken topped with barbecue sauce, cheese, and bacon? Garnish with some fresh chives or scallions and you've got yourself a showstopper! This is a great recipe to enjoy before the end of summer and the end of grilling season.

Monterey Chicken

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tb. canola oil
1 clove garlic, minced
1 Tb. vinegar
2 tsp. soy sauce
1/2 tsp. liquid smoke
1 tsp. salt
1/2 tsp. chili powder (I like to use half regular and half chipotle)
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
dash onion powder
1/2 of a 12 oz. can Sprite or 7-up

4 small boneless, skinless chicken breasts (about 1 lb.)
4 slices bacon, cooked crisply and sliced in half horizontally
1/4 cup barbecue sauce (I prefer bulls-eye)
1/2 cup shredded cheddar or colby-jack cheese
sliced chives or scallions and/or diced tomatoes for garnish (optional)

1. Combine all marinade ingredients in gallon-size ziploc bag. Add chicken and shake to cover chicken completely. Refrigerate for at least 1 hour or up to 24 hours.
2. Grill chicken over medium-high heat for 5-7 minutes per side or until cooked through. Immediately top each piece with 1 Tb. barbecue sauce, 2 Tb. cheese, and 2 bacon pieces (1 slice, halved). Sprinkled with chives, scallions and/or diced tomatoes to taste. Serve immediately!

This is also my favorite fajitas recipe, see the recipe here, so you can grill up double the amount of chicken you need and make fajitas or quesadillas with the extra chicken the next night!

Cookie Bars

2010-08-10T07:46:00.001-07:00

My 10 year old nephew Jonathan made these on Sunday and brought them to my in-laws to share with everyone. I took one bite and was head-over-heels in love. I've (literally) been thinking about them ever since. It took every ounce of will power I possess (and a little willpower I borrowed from my husband) to not immediately make them when we walked in the door that night. I managed to hold out another 20 hours (mostly because I had a screaming baby to take care of), but the minute I had a chance to whip them up, I did. And proceeded to gobble down three. The rest are currently sitting downstairs taunting me, begging me to come and eat them (masochists). I'm pretty sure they won't survive the rest of the day.

The best part about these? There is only 4 ingredients, and if you're like me you probably have all of the ingredients in your cupboard right now. It takes only 20 minutes to make and bake them, so you're only a few minutes away from a sweet, chocolately fix. But the real kicker is that they taste like a combination of cake batter and chocolate chip cookies. Crispy and chewy like cookies, but with a cake-like flavor. These are sooo addicting! I used white cake mix and milk chocolate chips. Jonathan used funfetti cake mix and milk chocolate chips. I hear that chocolate cake and peanut butter chips is great too. All I know is I'm going to be trying many, many varieties in the next little while because I can't get enough!

Thanks for sharing Jonathan! I had him write down the recipe for me and he knew it off the top of his head. If that doesn't spell easy, I don't know what does!

Cookie Bars
by Jonathan

P.S. I greased the pan with non-stick spray so that they would be easier to get out, and I recommend you do the same. Isn't

Classic No-Bake Cookies

2010-08-04T19:11:00.000-07:00

I'm pretty sure that everyone has had these at least once in their lives. I grew up on these babies and loved making them all the time when I was younger. They were also the first recipe I made in my foods class in 7th grade...which should tell you that they're quick and pretty much fool proof if a bunch of 12 year olds can make them. And I don't have to tell you that they're a crowd-please. Chocolate. Peanut Butter. Oatmeal. You really can't go wrong with ingredients like that. I brought these to a picnic with some friends recently and everyone was thrilled, and the tray was empty in no time. These are perfect for hot summer days when you're craving something sweet but don't want to turn on the oven or take a lot of time making something. I spruced mine up by drizzling them with semi-sweet and white chocolate, but even without it, they taste wonderful.

Classic No-Bake Cookies

2 cups sugar
1/4 tsp. salt
1/4 cup unsweetened baking cocoa
1/2 cup milk (preferably not skim)
1/2 cup butter (I use unsalted, if you use salted butter omit the additional salt)
1 tsp. vanilla
1/2 cup peanut butter (smooth or chunky, I prefer smooth)
4 cups quick cooking oatmeal

1. Combine sugar, salt, cocoa, milk and butter in large saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil.
2. Remove from heat and cool for one minute. Add vanilla, peanut butter and oatmeal and stir until peanut butter is completely melted and mixture is well combined.
3. Immediately drop by tablespoonfuls onto waxed paper, and flatten slightly with the back of a spoon or your fingers. Cool completely before serving. Store in airtight container for up to 3 days.

Grilled Chicken Gyros

2010-08-02T08:35:00.000-07:00

One of my favorite food bloggers, Annie, calls this her all-time favorite meal. If you've seen the things Annie makes, you'll know that everything she makes looks amazing, so if it's her favorite, it must be amazing. I made this for dinner last week and I was not disappointed. I wouldn't go so far as to call it my favorite meal by any means, but all in all it was a great meal and nice to have something a little different. I would definitely make it again (only next time I'd make twice as much chicken and save half for another night to eat with rice and grilled veggies, that chicken was incredible).

Grilled Chicken Gyros
adapted slightly from Annie's Eats

Chicken:
2 heaping Tb. plain Greek yogurt (Yoplait makes this now and I was able to find it at Wal-Mart, or you can use regular plain yogurt but it is not as thick)
4 cloves garlic, minced
juice of 1 lemon
zest of 1/2 lemon
1 Tb. dried oregano
2 Tb. olive oil
2 tsp. red wine vinegar
salt and pepper to taste
1 1/2 pounds boneless, skinless chicken (breasts, tenders, or thighs)

Tzatziki Sauce:
8 oz. plain Greek yogurt
1/2 hot house (English) cucumber, shredded, or 1 regular cucumber, peeled, seeded, and shredded
3 cloves garlic, minced
1 tsp. red wine vinegar
1 Tb. lemon juice
salt and pepper to taste
1 Tb. olive oil

4 pitas (I recommend whole wheat)
2 tomatoes, sliced
1/2 hot house cucumber, sliced
1/4 medium red onion, thinly sliced

1. Combine all chicken ingredients in large ziploc bag. Marinade in refrigerator for at least 1 hour and not more than 4 hours.
2. Prepare tzatziki sauce by first squeezing excess water from cucumbers. Place shredded cucumbers in papers towels and twist until the excess moisture is removed. Combine all tzatziki ingredients except olive oil. Drizzle tzatziki with olive oil, cover, and refrigerate at least 30 minutes.
3. Preheat grill to medium-high. Grill chicken until completely cooked (about 5 minutes per side, depending on the type of chicken pieces you have). Let rest for 5 minutes after cooking, then cut into slices.
4. Heat pita bread (either in the oven or on the grill). Assemble pitas by layering 1/4 of the chicken, onions, tomatoes, and cucumbers on each of the 4 pitas. Top with desired amount of tzatziki sauce and serve immediately.

Zucchini Parmesan

2010-07-29T11:40:00.001-07:00

I have a confession: I've never been a fan of eggplant. And by "never been a fan" I mean "thinking about it makes me want to gag." I'm pretty sure it's because of a dinner-gone-wrong from my dad when I was a kid...every time I think of eggplant I think of his Eggplant Surprise and it's not a memory I really enjoy reliving.

Suffice it to say that I've never tried Eggplant Parmesan. I love the idea of it: veggies dredged in eggs and crunchy bread crumbs and tangy cheese, then fried and topped with marinara? If only I could get past that eggplant. Well, with our bounty of zucchini from the garden this year I thought I'd try swapping out the eggplant for zucchini and see how it tasted. One word? Amazing. It was crunchy and perfectly seasoned and delicious. And I didn't feel bad eating it at all because it's chock full of veggies. Give this a try, I think you will love it!

Zucchini Parmesan
serves 2 -3

1 large zucchini (8 - 12 inches long), cut into 1/2 inch rounds
2 eggs
1/4 cup milk
1/2 cup flour
3/4 cup Italian season bread crumbs
3/4 cup shredded Parmesan cheese
2 Tb. fresh parsley, chopped
1 Tb. butter
2 Tb. olive oil
marinara sauce
additional Parmesan cheese for topping

1. In small bowl, beat together eggs and milk. In second small bowl, combine bread crumbs, 1/2 cup cheese, and parsley. In third small bowl, put flour.
2. Heat butter and olive oil in large skillet over medium heat. Dip each piece of zucchini first in the flour mixture, turning to coat evenly and shaking off any excess. Then dip in egg mixture and then in bread crumb mixture. Place in heated skillet and repeat with remaining zucchini. Cook for about 5 minutes on each side, or until crispy and browned. Top with warm marinara sauce, additional cheese, and fresh parsley is desired.

Cookie Dough Topped Brownies

2010-07-27T20:50:00.000-07:00

Have you ever made chocolate chip cookies and just wanted to sit there and eat the entire bowl of dough without baking it? Yeah...me too. So when I saw the recipe for these cookie dough topped brownies I knew I needed to try them. Brownies. Cookie Dough. No raw eggs so I don't have to feel guilty about eating it. Sounds perfect, right? These are delicious and super rich so you only need a tiny piece to feel totally satisfied. Enjoy!

Cookie Dough Topped Brownies
adapted slightly from My Kitchen Cafe

9 x 13 pan of your favorite brownies, baked and cooled
1/2 cup (1 cube) unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
3 Tb. milk
1 1/2 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1 cup mini semi-sweet chocolate chips
flaky sea salt for sprinkling (optional)

Cream butter and sugars in medium sized bowl until light and fluffy. add milk and vanilla and beat until creamy. Add flour and salt and beat until incorporated. Fold in chocolate chips. Drop by tablespoonfuls over cooled brownies and spread (I found it easiest to do this with an offset spatula dipped in cold water so it doesn't stick to the cook dough). If desired, sprinkle with flaky sea salt (I love that sweet/salty combo so I used just a little bit of sea salt on top, yum!) Refrigerate at least two hours so the cookie dough firms up and you can cut it (I cut the brownies with a pizza cutter dipped in cold water so it didn't stick). Keep refrigerated until ready to serve.

Sweet & Spicy Vegetarian Quesadillias

2010-07-23T19:52:00.000-07:00

I know I promised a Zucchini Parmesan recipe, and that will be coming soon, but I made this for lunch today. And ate the rest for dinner. And I'm seriously contemplating having it for breakfast tomorrow. It is seriously the best thing I've eaten all month. It's hearty and filling. It's sweet, spicy, tangy, crunchy, and amazingly delicious. If you're like us and have a bounty of zucchini from your garden, whip this up. And if not? Find some. Immediately. It really is that good.

Sweet & Spicy Vegetarian Quesadillias
adapted from Prudence Pennywise

Filling:
2 Tb. vegetable oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, miced
2 medium zucchini, diced
1 cup corn
1 large tomato, seeded and diced
2 Tb. brown sugar
1 lime, juiced
1 handful cilantro, finely chopped
1/2 tsp. chipotle chili powder
salt and pepper to taste

For assembly:
1 1/2 cups shredded sharp cheddar or Monterey Jack cheese
6 tortillas (I definitely recommend the uncooked tortillas that they sell at Costco or Wal-Mart, bake them up fresh and they are a million times better than the regular ones you can buy at the store)

1. Heat oil in large skillet over medium heat. Add onion and bell pepper and cook until translucent, 3-5 minutes.
2. Add garlic, jalapeno, zucchini, corn, and tomato. Cook until zucchini is completely cooked through and tender, about 5 minutes. Add brown sugar, lime, cilantro, chipotle chili powder, and salt and pepper to taste. Cook for 2 more minutes.
3. Assemble quesadillas by layering each tortilla with 1/4 cup cheese. Top with 1/6 of the zucchini mixture (1/3 - 1/2 cup). Heat until cheese is melted and tortillas are crispy. (I also served my quesadillas with extra filling on the side as a dip/relish type thing. YUM.)

Italian Pasta Salad

2010-07-12T14:38:00.000-07:00

If you are like me, during the summer you have approximately 593,000 barbecues and potlucks to attend. I'm always trying to think of salads, side dishes, and treats to bring along with me. This is one of my favorites to make--it is quick, delicious, cheap, and it's always a hit. One of the great things about this salad is that it's very versatile. Swap out the olives for cucumbers. Omit the pepperoni. Change the cheddar for mozzarella. Use balsamic vinaigrette instead of Italian dressing. Leave out the crushed red pepper if you don't want it spicy. My favorite dressing to use on this salad is Kraft Roasted Red Pepper or Sun Dried Tomato Vinaigrette. The possibilities are endless!

Italian Pasta Salad

1 lb. tri-color rotini, cooked and cooled
8 oz. cheddar cheese, cut into small cubes (1/4 - 1/2 inch)
1 can (6 oz.) black olives, drained and sliced
1 pint cherry or grape tomatoes, halved
2 oz. pepperoni, sliced or cubed
1/2 bottle Italian salad dressing, or to taste
1/4 tsp. crushed red pepper (optional)

Combined all ingredients and toss. Serve immediately or refrigerate up to 8 hours. Enjoy!

Citrus Salad Toss

2010-07-08T10:28:00.000-07:00

This is a great summer salad with lots of fresh fruit and veggies. My husband hates fruit in a salad, so he calls this "chick food." I have to agree, it is perfect for a baby shower, bridal shower, or girls night. You can easily make this a main dish salad by adding sliced, grilled chicken. Yum!

Citrus Salad Toss

Salad:
8 cups baby spinach
8 cups romaine lettuce, chopped
1 red onion, thinly sliced
1 large orange, sliced or 1 can (11 oz) mandarin oranges
1 pint strawberries, sliced
2 avocados, thinly sliced or diced
2/3 cup toasted or candied almonds or pecans (optional)

Dressing:
Juice of 1/2 orange
Juice of 1 lime
zest of 1 orange
zest of 1 lime
1 Tb. sugar
2/3 cup vegetable oil

1. Combine all salad ingredients except avocado and nuts. Toss gently.
2. In small bowl whisk together all dressing ingredients except oil. Slowly add oil while continually whisking to form an emulsion.
3. Add avocado to dressing and toss lightly (the citrus in the dressing will help prevent the avocado from browning). Add dressing and avocado to salad and toss gently. Sprinkle with nuts if desired.

Tip: if your red onion is strong or you just want a milder flavor, cover the thinly sliced onion with cold water for 30 minutes, then drain well. This takes some of the bite out of the onion for a milder taste.

Melt-In-Your-Mouth Chocolate Frosting

2010-06-29T11:59:00.000-07:00

This is quite possibly the best frosting I've ever had. Ever. And I've had a lot of frosting in my days. It is rich and creamy, not too sweet, perfectly chocolatey, and it literally melts in your mouth. Seriously it is divine. Definitely worth the extra work. I may never make regular chocolate buttercream frosting again.

Melt-In-Your-Mouth Chocolate Frosting
adapted from Our Best Bites

2/3 cup granulated sugar (NOT powdered sugar)
1/3 cup flour
3 Tb. unsweetened cocoa powder
dash salt
1 cup milk
1 tsp. vanilla
1 cup butter, softened (no substitutions!)
1 cup semi-sweet chocolate chips

1.In medium saucepan, combine sugar, flour, cocoa powder and salt. Slowly add milk, whisking to combine completely (slowly adding the milk helps prevent lumps so don't be tempted to add it all at once). Heat over medium heat, stirring constantly, until thickened (about the consistency of a pudding). Remove from heat and stir in vanilla. If there are any lumps, push through a fine mesh strainer to remove lumps. Cool completely (I normally make this the day before or at least a couple of hours before and refrigerate until ready to use).
2. Melt chocolate chips in microwave for 30 seconds. Stir, then heat for 30 more seconds. Stir until completely melted, then refrigerate until chocolate is room-temperature (if it is hot at all it will melt the butter and leave you with a melty, gooey mess--delicious, but not good for frosting). In stand mixer fitted with whisk attachment, beat butter until creamy, about 1 minute. Add the flour/sugar/milk mixture and beat for 2 - 3 minutes or until combined and fluffy. Add cooled melted chocolate and beat until smooth and fluffy. Pipe onto cupcakes or cake.

Makes enough to generously frost 24 cupcakes or a 2-layer 8 or 9 inch round cake.

World's Best Breadsticks

2010-06-20T21:26:00.001-07:00

This recipe is adapted from a recipe I got from my friend Kim. Her mom used to make them for her family all the time growing up, and now that I have tried them I can definitely see why. My husband says that these are the best breadsticks ever. In fact, they're so good that I made them especially for him for father's day today. Everyone else that had them loved them too. And they're simple to whip up and can be ready in less than an hour.
World's Best Breadsticks

1 1/2 cups warm water
1 Tb. SAF instant yeast
2 Tb. sugar
1/2 tsp. salt
3 1/4 cups flour
1 cube butter
garlic salt
Parmesan cheese

1. Preheat oven to 375 degrees. In bowl of stand mixer fitted with dough hook, combine yeast and water until yeast is dissolved and frothy. Add sugar, salt, and flour. Mix until smooth and elastic, about 5 minutes. Let rise for 10 minutes.
2. Melt butter and pour into a large (half-sheet) baking pan.
3. Spray clean counter top, rolling pin, and hands with cooking spray (the dough is very sticky so don't skip this step!). Roll dough out into a large rectangle. Cut dough with pizza cutter (sprayed with cooking spray) into twelve long pieces. Roll each dough piece in butter, and twist to form a breadstick, then place in pan. Sprinkle with garlic salt and Parmesan to taste.
4. Let raise 15 minutes. Bake at 375 degrees for 15 - 18 minutes. These are best warm out of the oven. Enjoy!

Southwestern Beef Wraps

2010-06-01T13:27:00.000-07:00

This is a great slow-cooker meal. Theoretically it should be quick and easy, but with a three week old it took me much longer to make than I'd like to admit (what with the fussing, diaper changes, feedings, and everything else interspersed). If you don't have a three week old to worry about, then you can probably get it all ready in about 15 minutes. My husband and I both really enjoyed this meal and it made plenty so we had leftovers to use in salads and quesadillas over the next week.

Southwestern Beef Wraps
Adapted from Our Best Bites

1 beef roast (approx 2 lbs)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
fresh ground black pepper, to taste
smoked paprika, to taste
juice of 1 lime
1 can (14 1/2 oz) diced tomatoes with chipotle chiles, or diced tomates with green chiles
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
tortillas, lettuce, salsa, avocado, cheese, sour cream, etc. for topping

1. Combine spices in small bowl. Rub all over roast, making sure it is completely coated. Place in slow cooker.
2. Top roast with onions, peppers, lime juice, and tomatoes (with juices). Cover and cook on low 7- 8 hours or high 5 - 6 hours or until meat is completely cooked and tender. Remove beef from crock pot, shred or slice, and place back in juices for at least 30 minutes.
3. Serve in flour tortillas topped with your choice of toppings.

Cucumber and Tomato Salad

2010-05-24T19:22:00.000-07:00

This is a great salad for warm summer days. It is light, refreshing, healthy and quick. As a bonus, it uses up veggies that you probably have growing in your garden. Today it snowed (seriously) in Utah, and in rebellion I thought I would whip this up and pretend it was summer. Although I didn't enjoy the snow, I thought the salad was amazing and I'm contemplating having it for dinner too...

Cucumber and Tomato Salad
Adapted from Rachael Ray

3/4 cup cucumber, halved lengthwise and sliced
3/4 cup cherry, pear, or grape tomatoes, halved
3 - 4 Tb. finely chopped sweet red or yellow onion (such as Vidalia)
1 Tb. olive oil
1 Tb. red wine vinegar
salt and fresh ground black pepper to taste

Toss all ingredients together and let sit at room temperature for 30 minutes. Feel free to adjust the amounts of the ingredients to your liking. You can also add fresh basil, parsley, green onion, chives, garlic, etc. if desired.

Creamy Banana Pudding

2010-04-28T13:13:00.000-07:00

This dessert is based on a recipe I found online for Magnolia Bakery's Banana Pudding. I'm 8 1/2 months pregnant, and this is the only thing that I have been wanting to eat for the last week. I made some and ate it something like three times a day until it was gone. Good thing I'm almost ready to have this baby so that I (hopefully) won't be doing that again! But let me just say, it was totally worth. This is creamy, sweet, and delicious. Enjoy!

Creamy Banana Pudding

1 pkg. (4 serving size) Banana or Vanilla instant pudding
1/2 can (14 oz.) sweetened condensed milk
1 cup cold water
1 vanilla bean
1/2 pkg. (12 oz.) vanilla wafers
1 pkg. (16 oz.) light cool whip
6 bananas, thinly sliced

1. Mix pudding (I used sugar free) with sweetened condensed milk and water. Whisk until well combined. Scrape seeds from vanilla bean into pudding mixture and stir to combine. Refrigerate for 15 minutes. Fold in 1/2 of the cool whip.
2. In trifle bowl or large glass bowl, layer 1/3 of the vanilla wafers. Top with 1/3 pudding mixture, 1/3 bananas, and 1/3 cool whip. repeat layers three times, ending with cool whip. Top with a couple of crushed vanilla wafers or shaved chocolate. Refrigerate for at least 6 hours (but it is best if refrigerated overnight).

Balsamic Brown Butter Asparagus

2010-04-26T12:45:00.000-07:00

I love asparagus. Nothing says spring to me like crispy, fresh green asparagus. It might have something to do with the fact that my grandpa had an orchard and grew asparagus in the orchard...so I grew up not only eating it (a lot) but also picking it fresh from the orchard. I thought this recipe was a WOW...and even my asparagus-hating husband said "it's not too bad." I take that as a high compliment since he normally won't even look at it, let alone taste it. If you like asparagus, definitely try it--it's great!

Balsamic Brown Butter Asparagus

1 lb. asparagus spear, washed and trimmed
cooking spray
kosher salt and fresh ground pepper
2 Tb. butter
1 -2 tsp. balsamic vinegar
1 tsp. low-sodium soy sauce

1. Preheat oven to 400 degrees. Lay asparagus in single layer on a foil-lined baking sheet. Spray with cooking spray and sprinkle with salt and pepper to taste. Bake for 10-12 minutes or until tender.
2. Meanwhile, melt the butter in a small skillet over medium heat. Cook for 3 minutes or until lightly browned, shaking pan occasionally so it doesn't burn. Make sure to watch carefully--you want it to brown, but not burn!
3. Remove butter from heat and stir in balsamic vinegar and soy sauce. Drizzle over the roasted asparagus, tossing to coat well.

We Eat on Facebook/Twitter

2010-04-09T11:45:00.001-07:00

We Eat now has a twitter account! http://www.twitter.com/weeatbezz

and a facebook fan page! http://www.facebook.com/pages/We-Eat/109498425749400

Come interact with us over there for more/shorter inane ramblings about food and what we're eating.

If you're on twitter, let us know! We want more people to follow.

Baked Chicken Taquitos

2010-03-01T20:17:00.001-08:00

My husband Corey made these for dinner last week. They were absolutely amazing...I ate two that night...and two more for lunch the next day...and two more for the lunch next day. They were so good and made fantastic leftovers. Plus, even Corey can make them, so you probably can too!

Enjoy!

Baked Chicken Taquitos
adapted from Our Best Bites

Makes 12 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts)
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
12 small flour tortillas (6 - 8 inches)
kosher salt
cooking spray

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Mix all ingredients except tortillas, cooking spray, and salt.
3. Warm up tortillas 3 - 4 at a time in the microwave for 30 seconds. Place 2 - 3 tablespoons of chicken mixture in each tortilla, roll up tightly, and place seem side down on the prepared baking sheet. Continue with remaining tortillas and chicken mixture.
4. Spray taquitos with cooking spray and sprinkle with kosher salt.

5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with dipping sauce, if desired (I had some with ranch and salsa and that was great, but the next day I had them plain and I thought that was even better).

Lemon Raspberry Cheesecake

2010-02-16T19:08:00.000-08:00

Last year at work we had a dessert contest, and this was the winning recipe. Corey's favorite flavors of dessert are lemon and raspberry, so I thought I would make this for him for Valentine's Day. He absolutely loved it, and I think you will too. I preferred mine topped with fresh raspberries or strawberries instead of the sauce (I thought it was a bit too lemony with the sauce and the lemon in the cheesecake) but Corey loved it with the sauce. Enjoy!

Lemon Raspberry Cheesecake

Crust

1 cup vanilla wafer cookie crumbs

3 tablespoons sugar

3 tablespoons butter or margarine, melted

Filling

3 packages (8 oz each) cream cheese softened

1 cup sugar

3 tablespoons flour

2 tablespoons fresh lemon juice

2 - 3 teaspoons grated lemon zest

1/2 teaspoon vanilla

3 large eggs

1 large egg white

Topping

3/4 cup super

2 tablespoons cornstarch

1/2 cup cold water

1/4 cup fresh lemon juice

1 egg yolk, beaten

fresh raspberries

Crust: Mix crumbs, sugar and butter: press onto bottom of 9-inch springform pan (sprayed lightly with baking spray). Bake at 325 degrees for 10 minutes.

Filling: Mix cream cheese, sugar, flour, juice, zest and vanilla with an electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust. Bake at 325 degrees for 40-50 minutes or until center is almost set (but still a little jiggly). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Topping: Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to a low boil on medium heat, stirring constantly until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolks; then slowly mix the egg mixture into the sauce. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Stir in raspberries Spoon topping over cheesecake just before serving. Refrigerate until ready to serve.

Best. Brownies. Ever.

2010-02-09T20:58:00.001-08:00

Six months ago my friend Hannah brought these brownies to a barbecue we were having. I have literally been craving them ever since. I've been begging her for the recipe, and she finally brought it to me two weeks ago. I am not exaggerating when I say that I have made them three times since then. They're perfectly chewy and fudgy, which is hard to achieve when you are making homemade brownies with cocoa instead of baking chocolate. Just let me say this: try it and you definitely won't be disappointed.

Chewy Cocoa Brownies from Nestle

3/4 cup butter, melted
1 2/3 cups granulated sugar
2 Tb. water
2 eggs
2 tsp. vanilla
3/4 cup cocoa
1 1/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray 9 x 13 baking pan with baking spray.
2. Whisk melted butter and sugar together until well combined. Add water, eggs, and vanilla and mix until smooth.
3. Add cocoa, flour, baking powder, and salt and mix until thoroughly combined. Batter will be very thick.
4. Spread batter in pan. Top with chocolate chips. Bake for 20 - 25 minutes or until slightly puffy and no longer jiggly in the middle. Enjoy!

Creamy Nutella Frosting

2010-02-05T17:33:00.000-08:00

I love Nutella. On crepes. In pie. On sandwiches. In brownies. And now, in this frosting. It is completely amazing. I frosted some devil's food cupcakes with this frosting and topped it with fresh raspberries and chocolate shavings, and oh man, it was completely amazing. Trust me, if you like Nutella, try this. It is amazing.

Creamy Nutella Frosting

1 cup powdered sugar
1 cup Nutella
5 Tb. butter, at room temperature
1 tsp. vanilla
1/4 tsp. salt
1/3 cup heavy cream

1. Beat Nutella, butter, vanilla, salt, and sugar in electric mixer on medium-low speedy until creamy and well combined.
2. Add the cream and beat on high speed until the mixture is light and smooth. Use to frost a 9 x 13 cake or 18 - 24 cupcakes.

Greek Style Kebabs

2010-02-01T15:44:00.000-08:00

Greek Style Kebabs with Tzatziki and Spicy Tomato Sauces

Serves 3

Ingredients-

For the kebabs:

1 lb. meat (I used chicken, but you could use lamb, pork, or turkey too) cut into 1-1/2 inch cubes

4 garlic cloves, minced

1 bunch fresh oregano (or 1 teaspoon dried if you must)

2 teaspoons fresh thyme (1 teaspoon dried)

1 lemon, juiced

1/2 cup extra virgin olive oil

kosher salt

freshly ground black pepper

pinch of sweet paprika

1/2 cup milk (preferably whole milk if you've got it)

3 tomatoes, cut in half

1 onion, cut into eighths.

2 large cubanelle peppers (anaheim will work if you can't get cubanelle)

For the tzatziki sauce:

16oz (2 cups) of thick Greek style yogurt

4-10 cloves of garlic, minced (the amount depends on how garlicky you want it)

1/2 cup of diced or grated cucumber, peeled (English cucumber is best)

1 tablespoon of olive oil

2 teaspoons of lemon juice

For the spicy tomato sauce:

1 small can tomato puree (2 1/2 oz size)

1/2-1 teaspoon of salt

1/2-1 1/2 teaspoons of white pepper

1/2-1 1/2 teaspoons of black pepper

1 teaspoon dried basil

pinch of dried oregano

ketchup (as much as you want- more will make it milder and sweeter)

Directions-

For the kebabs:

1- Mix the minced garlic, oregano, thyme, lemon juice, olive oil, salt, pepper, and paprika together in a large bowl to make a marinade. Reserve a couple tablespoons of the marinade in a smaller container to use for basting the kebabs.

2- Add the meat to the large bowl, making sure to coat it completely with the marinade. Add the milk (it's added last to prevent the lemon juice from curdling it), stirring it in with everything else, cover the bowl and put it into the fridge to marinate. Leave it in the fridge for at least 1-2 hours before cooking, but overnight is best.

3- When you're about ready to cook, cut the tomatoes in half and thread them onto skewers, cut side up (You can use bamboo or wood skewers if you want, but I really recommend investing in some metal kebab skewers. They're fairly cheap, and work so much better, particularly if you get either flat or square shaped ones.). Cut the onion into eighths, and thread onto skewers. Cut the peppers in half, remove the ribs and seeds and thread onto skewers cut side up. Set the vegetable skewers aside on a tray for later.

I know that you're thinking that kebabs should have the meat and veg on the same skewers alternating to make a pretty looking design. Get that idea out of your head! It's just plain stupid from both a food handling (cross contamination- gross) and a effectiveness standpoint. The meat and all the veggies cook differently, so they need to be on separate skewers. They can still look pretty that way, but it'll be safer and more delicious. So get the stupid ideas out of your head.

4- Make sure that your grill is clean and free of debris. Anything that's stuck on that grill will stick to your kebabs. Preheat the grill to high heat.

5- Take the meat out of the fridge and thread it onto skewers, placing each on a tray. Keep these separated from the vegetables so it doesn't cross contaminate! Try to put 1/2-1 serving of meat on each skewer, depending on the size of the skewers, leaving space at both ends to turn it on the grill.

6- Take a paper towel, or napkin, put a small amount of olive oil on it and, using tongs, use it to grease the preheated grill. Put the skewers of meat onto the grill (diagonally if possible, to prevent pieces falling in). Make sure you put them down where you want them the first time, leaving enough room for the remaining skewers, because if you try to reposition the skewers then there's a good chance chunks of meat will stick to the grill, tearing off.

7- After 12-15 minutes on high heat, turn the skewers over, brushing them with some of the reserved marinade to keep them moist. 12-15 minutes on the second side (24-30 minutes total for both sides) and your meat should be done. Remove the skewers of meat, place on a clean tray and tent with foil to keep them warm (I like to put them into a pre-heated 200 degree oven at this point to keep them warm).

8- Brush the bottoms of the tomatoes, peppers and onions with olive oil and put them on the grill. Put the onions on first, as they take the longest to cook. Make sure the tomatoes and peppers are cut side up. Coat the tops of the vegetables with olive oil. Turn or remove the vegetables as they reach your desired level of doneness. I like a bit of charring myself.

9- Remove meat and vegetables from skewers and combine. Serve with warm pita bread (easily grilled, just brush some olive oil on first), lemon wedges, fresh parsley, feta cheese and tzatziki and spicy tomato sauces. Hummus with pita chips and cucumber makes a delicious side.

For the tzatziki sauce:

1- Combine olive oil and lemon juice in the bottom of a large bowl, slowly folding in the thick yogurt (if you can't get Greek style yogurt then you can buy regular, plain yogurt and put it into a strainer that has a coffee filter laid in it, and let the liquid drain out into a bowl in the fridge for 4-5 hours), making sure to fully incorporate the oil and lemon juice into the yogurt.

2- Add the garlic and cucumber, gently combining it with the yogurt mixture.

3- Let it sit in the fridge for at least an hour. The longer it sits the more intense the garlic flavour will become.

Easily made variations include adding a little finely chopped mint, or dill to the mixture.

For the spicy tomato sauce:

1- Combine tomato puree, salt, white and black pepper, basil and oregano in a small bowl. Add in ketchup until you reach your desired taste.

Another easy thing that I think really tastes good with these kebabs is a simple saffron/lemon reduction syrup.

Ingredients-

2 1/2 cups water

4 cups sugar

1/4 cup fresh lemon juice

lemon zest

1/2 teaspoon ground saffron diluted in 2 tablespoons hot water

Directions-

1- Bring water and sugar to a boil in a saucepan. Simmer for ten minutes. Add the lemon juice and cook for ten more minutes

2- Add the diluted saffron and lemon zest (if you want the yellow color to really pop, put just a little yellow food coloring in). Continue simmering until it reaches what you think is a good thickness. Let it cool, put it in a bottle and put in the fridge. As it cools down it will get thicker.

3- Serve a little of it on the kebabs, or with anything else that sounds good (I love it with deserts- like vanilla ice cream).

Roasted Red Pepper Sauce

2010-01-23T18:57:00.000-08:00

Brick Oven is Corey's (my husband) favorite restaurant. And his very favorite thing there is the roasted red pepper pasta sauce. I love Brick Oven too, but I think their roasted red pepper sauce is kind of hit and miss. Sometimes it's phenomenal: flavorful, thick, creamy, with just a touch of spice; other times it's thin and flavorless. I've been trying to duplicate the sauce (and improve upon it) at home. This time it turned out the best it has yet. I'm sure I'll still experiment more (that's just what I do) but I had to write down how to make it this time before I forget. Serve this over any type of pasta of your choice. I prefer it with shells, bow ties, or penne. Enjoy!

Roasted Red Pepper Sauce

1 - 2 Tb. onions or scallions, minced
1 - 2 cloves garlic, minced
2 Tb. olive oil
1 jar roasted red peppers, or 4 - 5 red peppers, roasted and peeled
1 can (8 oz.) no-salt-added tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/4 - 1/2 tsp. salt
1/4 - 1/2 tsp. smoked paprika
1/4 tsp. chipotle chili powder
1/4 tsp. cayenne pepper (optional)
1/2 cup heavy whipping cream
1 - 1 1/2 cups cheese (muenster, smoked Gouda, Romano, Parmesan, or a combination)

1. In food processor or blender, blend roasted red peppers until finely blended.
2. In large saucepan heat olive oil over medium-high heat. Add onions and cook until translucent. Add garlic and cook for one more minute. Stir in roasted red peppers, tomato sauce, and spices. Simmer 5 minutes. Stir in heavy whipping cream and cheese until melted and thoroughly combined.
3. Carefully pour mixture into blender or food processor and process until smooth. Serve over pasta and sprinkle with cheese and grilled sliced chicken (if desired).

Hot Spiced Punch

2010-01-18T17:28:00.000-08:00

This is a classic Monson recipe. We have had it every winter since I can remember. It's a great hot punch (kind of like a wassil) that is fantastic served with fresh cinnamon rolls, poppy seed cake, or with a couple of Christmas cookies. It makes even the coldest winter day seem a little bit better. It makes a ton, so if you're not planning on serving it to a big group, I'd recommend at least halving the recipe.

Hot Spiced Punch
Serves about 30

5 Quarts Water
1 tsp. ground cloves
2 sticks cinnamon
4 cups sugar
6 lemons, juiced
6 oranges, juiced
1 large can pineapple juice

Boil water, sugar, cloves, and cinnamon together for 5 minutes. Add teh juices. Cook until heated through. Serve hot or cold. Keep refrigerated.

Oreo Truffles

2010-01-04T17:33:00.000-08:00

I made these last year for Christmas, but in the midst of the 45 or so other things I cooked for our massive holiday party, they kind of got lost in the mix. I found Oreos for a great deal and decided to whip some up for New Year's Eve this year...and then wondered how I ever survived without them for so long. They were gone quickly, and I found myself making another batch just two days later because I didn't get enough of them the first time. They are super easy and have only three ingredients, you can't go wrong here! I adapted the recipe slightly from Kraft Foods; I added extra cream cheese because I like the truffles soft in the center so they're melt-in-your-mouth delicious.

Oreo Truffles
Makes 50-60 truffles

1 package Oreos
1 1/2 pkg. (12 oz. total) cream cheese, softened
12 oz. chocolate (I used half milk chocolate and half semi-sweet chocolate, I also did some with white chocolate and they were all great)
1 oz. white chocolate

1. In bowl of food processor, finely crush Oreos. Mix thoroughly with cream cheese until all the crumbs are mixed in and no white streaks are visible. Form into small balls (I used a small cookie scoop and then rolled them into balls) and place on parchment lined baking sheet. Refrigerate for at least 2 hours or overnight.
2. Melt 12 oz. chocolate over double boiler, stirring constantly. Dip each truffle into chocolate using a spoon, being sure to tap against the side of the bowl to remove excess chocolate. Drop onto parchment lined baking sheet. Repeat with remaining truffles.
3. Melt 1 oz. white chocolate. Pour into ziploc bag and make a tiny hole in the corner. Drizzle over chocolates. Refrigerate until ready to serve, up to 72 hours (if they last that long!)

Sticky Chicken

2009-12-07T15:58:00.000-08:00

My little sister Krista introduced this to us. It's delicious. It's pretty much a souped-up version of sweet-and-sour chicken. Make it. Enjoy it. And if there are more than four of you double the recipe. Even if there are only two of you, you might want to double it. It makes delicious leftovers! The sauce is also delicious over rice, with eggrolls, or with won-tons. Enjoy!

Sticky Chicken

Sauce:
2/3 cup sugar
1/2 cup white vinegar
1/2 cup ketchup
1 Tb. soy sauce
dash salt
1/4 cup pineapple juice
1 small can pineapple tidbits, drained (optional)
1 medium green pepper, chopped (optional)
1/2 medium onion, chopped (optional)

Chicken:
1 lb. boneless, skinless chicken tenders
2 eggs
1/4 cup cornstarch or flour
1/4 tsp. paprika
1/8 tsp. salt
1/8 tsp. onion powder

1. Preheat oven to 350 degrees. Spray 9x13 inch baking dish with cooking spray.
Combine sauce ingredients in a saucepan and bring to a boil. Boil for 2 minutes. Set aside.
3. Beat eggs in a shallow dish. Combine cornstarch or flour, paprika, salt, and onion powder in another shallow dish.
4. Dip each chicken tender in cornstarch mixture, then in eggs. Fry each piece in oil until brown. Put into prepared pan. Repeat with remaining chicken.
5. Pour sauce over the chicken, making sure they are all well coated. Bake for 45 minutes. If using pineapple, green pepper and/or onions steam in microwave for 3 minutes, then stir into chicken/sauce mixture. Serve over rice with stir fried vegetables.

Chocolate Wonder

2009-12-01T12:14:00.000-08:00

My little sister made this over the Thanksgiving weekend, and ever since I tasted it I have been craving it. I got the recipe from her (a recipe from her husband's family, one of his favorite desserts) and made it yesterday. It's already half gone. Oops :)

Chocolate Wonder

First Layer:
1/2 cup butter, softened
1/2 cup chopped nuts (pecans or walnuts)
1 cup flour

Combine until crumbly, pat into bottom of 9x13 pan. Bake at 300 degrees for 25 minutes. Cool completely.

Second Layer:
1 cup powdered sugar
8 oz. cream cheese
1/2 large pkg. (16 oz.) Cool Whip

Combine powdered sugar and cream cheese. Add Cool Whip and spread over crust.

Third Layer:
2 pkg. instant pudding (1 large, 1 regular)
3 cups milk

Mix. When set, pour over the second layer.

Fourth Layer:
1/2 large package Cool Whip
Chocolate shavings and/or additional chopped nuts for garnish

Spread over pudding layer. Sprinkle with additional chopped nuts and/or chocolate shavings.

One Pan Taco Dinner

2009-11-28T20:50:00.000-08:00

Sorry, no picture today. I'm currently on bed rest (have been for the past week and a half) so I haven't been able to do much cooking lately. This is one of our favorite quick and easy meals. It's fast, flavorful, and we always have the ingredients on hand. I hope you enjoy it as much as we do!

One Pan Taco Dinner

1 lb. ground beef

1 medium onion, chopped

1 pkg. taco seasoning mix

1 cup salsa

2 cups minute white rice, uncooked

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 large tomato, chopped

Optional Toppings

sour cream

avocado

tortilla chips

cilantro

olives

1. Brown meat and onion in large skillet on medium-high heat; drain.

2. Add 2 cups water, seasoning mix, and salsa. Bring to a boil.

3. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes, until rice is completely cooked and soft. Top with lettuce, tomato, and desired optional toppings just before serving.

Baked Beans

2009-10-27T19:41:00.001-07:00

Hello friends! I've missed you! Sorry that it's been so long since I've written. Here's the thing: I'm 13 weeks pregnant and food is just not appealing to me right now. But, today I had a hankering for some baked beans so I whipped these up for dinner. This recipe comes from my mother-in-law Sandy. The first time she made these baked beans, I begged for the recipe, and I've never gone back. I know there are some kind of strange ingredients in this recipe, but trust me, these are delicious. Enjoy!

Baked Beans

4 small (or 2 large) cans Pork & Beans
1 medium onion, finely chopped
1/2 pound bacon, diced
1/3 cup molasses
1/2 lemon, juiced
1 Tb yellow mustard
1/2 cup ketchup
1/2 cup brown sugar
2 tsp. parsley flakes

1. Preheat oven to 350 degrees.
2. Cook bacon & onion in large skilled. Drain.
3. In large casserole dish or 9 x 13 pan combine all ingredients. Mix well. Cover with tinfoil.
4. Bake for 1 hour. Remove foil and bake for another 30 minutes.

Lemon Fruit Salad

2009-10-03T21:00:00.000-07:00

Let's just say this. This is my very favorite part of Thanksgiving dinner. I love it. Can't get enough of it. And look forward to it all year long. It's a classic from my Aunt Mary. Make it. Enjoy it. Love it. Come back for more. Sorry about the horrible pictures...just know it's amazing.

Lemon Fruit Salad

1 can lemon pie filling
1 8 oz. package cool whip
1 lb. strawberries, sliced
3 bananas, sliced
1 can mandarin oranges, drained
1 1/2 cups pineapple chunks
2 cups miniature marshmallows

Combine all ingredients. Refrigerate until ready to serve, not more than 12 hours. Enjoy!

Philly Steak Sandwiches

2009-09-15T20:36:00.000-07:00

It's rare that I make steak, so if I'm going to take the time to make it I want it to be good. Juicy. Delicious. And worth my time. I was craving Philly steak sandwiches the other day and decided to whip these up. They turned out fantastic. I topped mine with some homemade pickled peppers that my sister brought me and in my own humble opinion it made them even better. Yum.

Philly Steak Sandwiches
makes 4 sandwiches

1 lb. good quality steak
1/2 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. chipotle chili powder
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. onion powder

1 Tb. vegetable oil
1/4 cup barbecue sauce
2 Tb. soy sauce
1 Tb. Worcestershire sauce
1 red or green bell pepper, thinly sliced
1 onion, thinly sliced
1 Anaheim pepper, seeds removed and thinly sliced (optional, if you want it spicier)

4 hoagie rolls
1 cup sliced sharp white cheddar cheese

1. Combine spices. Rub evenly into steak. Grill over medium-high heat until medium (140 degrees F on thermometer), about 8-10 minutes on each side, depending on thickness. Remove steak from grill, set aside.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add onions and peppers. Saute for 5 minutes. Slice steak thinly on the bias. Add to skillet, along with barbecue sauce, soy sauce, and Worcestershire sauce. Cook 2-3 more minutes, until heated through.
3. Fill hoagie rolls with steak/pepper mixture. Top with cheese. Enjoy!

Chocolate Chocolate Chip Zucchini Bread

2009-09-08T17:57:00.000-07:00

My husband hates zucchini. I love zucchini. Just not enough to eat the 2 foot long zucchini that my parents sent home with me all by myself. In trying to figure out just how to make that big zucchini disappear, I stumbled upon a delicious sounding recipe on Our Best Bites. Below is the recipe, with a few adaptations. I have to say, it was wonderful! Corey devoured it, and that is saying something considering it has zucchini in it! It is perfectly moist and has a nice balance between the chocolate and cinnamon. If you don't like chocolate and cinnamon together, feel free to leave the cinnamon out.

Chocolate Chocolate Chip Zucchini Bread

Bread:
2 1/4 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tb. unsweetened cocoa powder
1/2 cup vegetable oil
1 cup white sugar
1/4 cup brown sugar
3 large eggs
1 Tb. vanilla
1/2 c. sour cream
2 c. very finely shredded zucchini
1/2 cup applesauce
3/4 cup mini chocolate chips
1/2 cup toasted walnuts or pecans (optional)

Topping:
2 Tb. brown sugar
2 Tb. white sugar
1/2 tsp. cinnamon

1. Preheat oven to 350 degrees. Spray 2 large (8-9") loaf pans or 5 miniature (4") loaf pans with cooking spray.
2. Beat oil, sugars, and eggs for 1 - 2 minutes or until well combined and slightly fluffy. Add sour cream and vanilla and mix.
3. Stir in zucchini, making sure that it is well incorporated throughout the batter.
4. Add flour, cinnamon, salt, baking soda, and cocoa powder. Mix until well blended. Stir in chocolate chips and nuts, if desired.
5. Divide batter evenly among pans. Combine topping ingredients in a separate bowl and sprinkle evenly over the top of the batter.
6. Bake for 40 - 45 minutes (miniature pans) or 50 - 60 minutes (large pans). Cool 2 minutes, then invert onto cooling rack to cool completely. Serve warm with a glass of cold milk!

5 Ingredient Mini Peach Cobblers

2009-09-01T20:46:00.000-07:00

I had some fresh peaches from my parent's peach tree (the best peaches I've ever eaten in my life--no joke) a couple of days ago and wanted something quick and easy to make with them. This consists of whatever I had lying around...but it was delicious. It took less than 5 minutes to throw together, 25 minutes to bake, and that was it! Plus, it only has 5 ingredients. You can't beat that.

5 Ingredient Mini Peach Cobblers

3 fresh peaches, peeled and sliced
4 tsp. white sugar
1/2 tsp. ground cinnamon
1 cup yellow cake mix (dry)
4 Tb. butter, melted

1. Preheat oven to 350 degrees. Place 4 small ramekins on a baking sheet.
2. Divide peaches evenly between ramekins. Sprinkle 1 tsp. sugar and 1/8 tsp. cinnamon over peaches in each ramekin. Sprinkle 1/4 cup cake mix over peaches in each ramekin. Drizzle with 1 Tb. butter over each ramekin.
3. Bake for 20 - 25 minutes or until top is lightly browned and peaches are bubbly. Serve warm (it is best with a scoop of vanilla ice cream or fresh whipped cream).

S'mores Brownies

2009-08-28T22:55:00.000-07:00

I saw these brownies over on Real Mom Kitchen last month and haven't been able to stop thinking about them since. I decided to whip them up to take to some co-workers to say "thank you." I wanted something quick & easy but that looked impressive and was delicious. These definitely fit the bill.

S'mores Brownies

1 pkg. brownie mix (for 9 x 13 pan)
1 jar (7 oz.) marshmallow creme
8 fun-size Hershey's milk chocolate bars (1 pkg.), coarsely chopped
5 graham crackers, coarsely chopped

1. Prepare brownies according to directions on package for cake-like brownies. Bake in 9 x 13 pan. Cool 5 - 10 minutes.
2. Spoon marshmallow creme over warm brownies. Let sit for 2 - 3 minutes and spread evenly over top of brownies. Sprinkle with chocolate and graham crackers. Cool completely and cut into 24 bars.

Peanut Butter Fingers

2009-08-12T20:58:00.000-07:00

A perfect back-to-school snack. Did you ever have these with your school lunches? I think it's the only way the school ever got people to eat lunch on fish stick day. It worked for me! These are super quick and easy and delicious. Every time I make them they literally fly off the plate. Enjoy! And make sure you have a nice tall glass of milk on hand, and plenty of people to share these with because they are addictive!

Peanut Butter Fingers

Bars
1 cup butter, softened
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp. vanilla
2 cups flour
2 cups oatmeal
1 tsp. baking soda
1 tsp. salt

Frosting
1 cup mini semi-sweet chocolate chips
1/4 cup butter
1 tsp. vanilla
dash salt
2 - 3 Tb. water
3 - 4 cups powdered sugar

1. Preheat oven to 350 degrees. Spray jelly-roll pan (half sheet, 13 x 18 inches) with cooking spray.
2. In bowl of large electric mixer cream butter, peanut butter, and sugars until light and creamy, about 2 minutes. Add eggs and vanilla and beat until incorporated, about 1 minute. Add dry ingredients and mix on low just until all ingredients are incorporated, 1 - 2 minutes.
3. Bake for 12 - 14 minutes, until very light golden brown (it will still look doughy, but you don't want to overcook or they will be dry). Cool completely.
4. In medium bowl, melt butter and chocolate chips in microwave on high for 1 minute, stirring every 20 seconds. Stir until completely melted. Add remaining frosting ingredients, adjusting water and powdered sugar until desired consistency is reached. Spread evenly over bars and cut into squares to serve. Serves 35 - 48.

Red Curry Roasted Salmon with Green Beans and Red Peppers

2009-08-09T16:15:00.000-07:00

Red Curry Roasted Salmon with Green Beans and Red Peppers
Serves 4

Ingredients-
4 6oz salmon fillets
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon fresh lime juice
2 teaspoons Thai red curry paste
8 oz fresh green beans, trimmed
1 red bell pepper, cut lengthwise (the polar direction) into strips
1 small onion, cut lengthwise (polar direction) into strips

1 tablespoon fresh mint leaves, sliced very thin (aka chiffonaded)
1 tablespoon fresh basil leaves, sliced very thin (use Thai basil if you can get it)

Directions-
1- Preheat your oven to 400 degrees. Line a very large, heavy, rimmed baking sheet with foil and spray with non-stick spray.
2- In a small bowl mix 1 tablespoon of olive oil with the lime juice and curry paste until it is a thick liquidy consistency.
3- Place the salmon fillets on one side of the baking sheet, coat them with the curry mixture.
4- Toss the green beans, red peppers and onions in a medium bowl with the remaining teaspoon of olive oil until they are well coated. Put them on the other side of the baking sheet. Sprinkle them with salt.
5- Put the baking sheet in the oven and let it roast until the salmon is just opaque in the center and the vegetables are a little tender. Should take about 12-14 minutes.
6- Plate the fish. Toss the vegetables with the pan juices, the mint and basil and serve alongside. I think it's especially tasty with coconut rice, but go wild and crazy with it. Garnish with lime wedges, and a bit of cilantro.

Bacon-Wrapped Chicken and Pineapple Skewers

2009-08-06T20:07:00.000-07:00

Really, there are no words to describe these. I made them for dinner last night and they were incredible. All day at work today I could not stop thinking about them. The minute I walked in the door my husband had the leftovers warmed up and we devoured them in less than two minutes. This is one of the most delicious dinners I've ever made. And they'll definitely be made again very soon. Like tomorrow.

This recipe combines my two favorite things from the Brazilian restaurant Tucanos: bacon-wrapped turkey (I substituted chicken) and grilled pineapple. The brown sugar glaze caramelizes on the bacon and pineapple and the smoky flavor from the grill puts this over the top. Make this. Soon. You won't regret it.

Bacon-Wrapped Chicken and Pineapple Skewers

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 - 2/3 lb. smoked bacon, cut into thirds (I like to use the pre-cooked bacon, 10-12 slices)
1 fresh pineapple, cut into 1-inch chunks
3/4 cup brown sugar
1/4 cup water
bamboo skewers

1. Preheat grill to medium-high. Soak bamboo skewers in water. Arrange work area with chicken, bacon, and pineapple. Mix brown sugar and water in small bowl and set aside.
2. Wrap one slice of bacon around one cube of chicken. Place on bamboo skewer. Alternate with pineapple chunks. Repeat until there are 3 pieces of chicken and 3 pieces of pineapple on each skewer. Repeat with remaining chicken.
3. Baste skewers with brown sugar mixture. Grill skewers for 7 - 10 minutes on each side, until bacon is crispy and chicken is cooked through, basting occasionally.
4. Serve with rice and stir fry veggies or salad.

Light Lemon Cupcakes with Cream Cheese Frosting

2009-08-02T20:54:00.000-07:00

I needed to make a treat to take to our neighbors today, and I wanted something light and fruity for a summery treat. I adapted this recipe from one I found in an old Kraft Food & Family Magazine from last year. These are seriously delicious, and addicting. Perfect for us since both Corey & I love anything lemony. Plus, did I mention that they're super quick & easy. That's always an added bonus.

Light Lemon Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes

1 pkg. white cake mix
1 pkg (4-serving size) sugar free lemon pudding
1 1/4 cups water
3 large eggs
2 Tb. oil
1 lb. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 lemon, zested and juiced
1 cup heavy whipping cream
1 tsp. vanilla
3 Tb. granulated sugar
lemon zest and/or fresh raspberries (optional, for garnish)

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. In bowl of electric mixer, beat cake mix, dry pudding mix, water, oil, and eggs on medium speed for 2 - 3 minutes, scraping sides of bowl as needed. Batter will be very thick. Divide evenly among prepared muffin cups.
3. Bake for 16 - 20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely.
4. Beat powdered sugar, cream cheese, butter, lemon juice, and lemon zest with electric mixer on medium speed until well blended (about 2 minutes).
5. Whip heavy whipping cream, vanilla, and granulated sugar until stiff peaks form (about 5 minutes). Gently fold into frosting.
6. Frost cupcakes with prepared frosting. Garnish with lemon zest or fresh raspberries, if desired. Serve immediately or refrigerate up to 24 hours.

Spicy Chicken & Pasta Skillet

2009-07-31T18:48:00.000-07:00

Two of my favorite foods are pasta & Mexican food. This recipe combines the best of both. It was a quick & easy dinner and was delicious! Enjoy!

Spicy Chicken & Pasta Skillet
Serves 4

1/4 cup finely chopped onion
1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 Tb. olive oil
1 cup small shells or mini bow-ties pasta, uncooked
1 cup salsa (I used pace medium)
1 cup corn, drained and rinsed
3 oz. cream cheese
1/4 tsp. cumin
1/2 cup shredded sharp cheddar or colby-jack cheese (or pepper jack if you want it spicier)
2 Tb. finely chopped cilantro
salt, fresh ground black pepper, garlic powder, and smoked paprika to taste
sour cream, sliced green onions, sliced olives, and cilantro (optional) for garnish

1. Cook pasta according to package directions
2. While pasta is cooking, coat chicken with salt, pepper, garlic powder, and smoked paprika to taste. Cook chicken over medium-high heat about six minutes, or until done (no longer pink in the center). Add salsa, corn, cream cheese, cumin, and cilantro. Simmer for 5 minutes, until cream cheese is melted.
3. Drain pasta. Stir pasta and 1/4 cup cheese into chicken mixture. Simmer for 3 more minutes, until cheese is completely melted.
4. Top with cheese, sour cream, olives, cilantro, and green onions.

Chocolate Hazelnut Gelato

2009-07-30T21:26:00.000-07:00

For my birthday earlier in the month I got a Cuisinart Ice Cream Maker. I searched for several days for the perfect recipe to break in my ice cream maker. When I found this recipe on Proceed With Caution, I knew that I had found my recipe. It was amazing. Rich and creamy, chocolate, hazelnut goodness. Even if I never used my ice cream maker again (and don't worry, I have. Several times.) it would have been worth the $80 just to eat this gelato. It really is that good.

Chocolate Hazelnut Gelato
Adapted From: Giada De Laurentiis
Yield: 1 Quart

2 cups milk
1 cup heavy cream
1/2 cup sugar
1/2 can sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1/2 cup Nutella
2 Tb. hot fudge topping or chocolate syrup
1/2 cup toasted hazelnuts and/or mini chocolate chips (optional), for garnish

1. In large saucepan mix milk, cream and sugar over medium. Cook, stirring constantly, until sugar is dissolved (about 5 minutes).
2. In bowl of stand mixer, using a whisk attachment, whip egg yolks until thick and pale, 3-4 minutes. Add sweetened condensed milk and mix for 1 minute.
3. With mixer on low speed, pour about 1/2 cup of the warm milk and egg mixture into the egg mixture. Slowly pour the tempered eggs into the saucepan with the cream mixture. Stir constantly over very low heat until mixture thickens to a thin custard (it should coat the back of a spoon when it is dipped into the mixture), about 7 - 10 minutes.
4. Remove from heat and press through a strainer. Stir in the vanilla and nutella and stir until completely melted. Cool completely (about 1 hour in the fridge or 30 minutes over an ice bath). Pour into ice cream maker and freeze according to manufacturer's directions.
5. Serve, topped with hazelnuts and/or chocolate chips if desired.

My Favorites: Pita Pizzas

2009-07-14T21:32:00.000-07:00

Corey & I both work full time during the week, and neither of us are very good at eating a real lunch while we're at work. Usually by the time we get home we're both starving. Since we try not to eat out too often, we like to have a few good quick and easy recipes in our arsenal for those nights when we're too hungry to wait for dinner. This is one of our all-time favorites. The possibilities are endless, it takes only minutes to prepare, and is on the table quicker than we could go through a drive-thru. Did I mention that it's delicious? What's not to like!

Pita Pizzas
(ingredients needed per pizza/person)

1 pita
2-3 Tb. sauce
1/4 cup cheese
toppings of your choice

1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Spread sauce evenly on each pita. Top with cheese and choice of toppings.
3. Bake for 5-7 minutes, until edges begin to brown and cheese is melted.

Topping Ideas:

Barbecue chicken: barbecue sauce (I recommend Bullseye), mozzarella, smoked gouda, or cheddar cheese (or a combination), fully cooked diced chicken, thinly sliced onions, cooked and crumbled bacon, and cilantro.

Combo: pizza sauce, mozzarella cheese, pepperoni, olives, mushrooms, green peppers, onions.

Alfredo Tomato Ham: alfredo sauce, mozzarella and romano or parmesan cheese, thinly sliced ham, fresh sliced tomatoes, crushed red peppers.

Pesto Chicken: pesto, mozzarella cheese, fully cooked diced chicken, fresh sliced tomatoes.

Hawaiian: pizza or alfredo sauce, mozzarella and cheddar cheese, canadian bacon or thinly sliced ham, pineapple tidbits.

Triple Layer Strawberry Shortcake

2009-07-07T20:54:00.000-07:00

Strawberry Shortcake is my very favorite dessert. We served it at our wedding and I happily ate leftovers for every meal for two weeks straight. Although my waistline didn't much like it, my taste buds were in heaven. I'm always looking for a new way to enjoy strawberry shortcake. About a month ago I decided to bust out one of my Christmas presents, Sky High: Irresistible Triple-Layer Cakes. I found the recipe for angel food cake and knew that I had to try it as a triple layer strawberry shortcake. All I have to say is that Corey & I devoured this cake in less than two days...and it brought back lots of good memories from our wedding.

Triple Layer Strawberry Shortcake
adapted from Sky High: Irresistible Triple-Layer Cakes

6 egg whites
2/3 cup granulated sugar
1/2 tsp. cream of tarter
1 tsp. vanilla extract
1/2 tsp. almond extract
2/3 cup cake flour
2/3 cup powdered sugar
1/4 tsp. salt
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
1 tsp. vanilla
1 lb. strawberries, hulled and sliced

1. Preheat oven to 325 degrees.
2. Beat egg whites on high speed until light and frothy. Add granulated sugar and cream of tartar. Continue beating until soft peaks form. Add vanilla and almond extract.
3. In separate bowl, mix together the flour, powdered sugar, and salt.
4. With mixer on low speed, slowly add the dry ingredients to the egg mixture. Beat until just combined (be careful not to overmix).
5. Divide the batter between three ungreased (if you grease the pans the cake won't rise properly) 6-inch round cake pans (if you don't have 6-inch cake pans, you can divide the batter between two 8-inch round pans or one 6-cup tube pan).
6. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Invert pans onto cooling racks and cool completely. Remove from pans.
7. Beat whipping cream, sugar, and vanilla with mixer until soft peaks form.
8. Place one cake layer on serving dish. Top with 1/3 of the cream and 1/3 of the berries. Repeat with remaining layers. For best results, serve immediately or refrigerate and serve within 24 hours.

Shredded Pork Tacos

2009-07-02T06:52:00.000-07:00

I love pork. I love tacos. I love pork tacos. Recipe partially from Everyday Foods.
Shredded Pork Tacos
Serves 4-6

Ingredients-
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper
3 tablespoons tomato paste
1 3-4 pound pork roast, cut in half lengthwise
1 can (28 oz) whole tomatoes in juice
1-2 large chipotle chiles in adobo, minced (use more if you like it hotter, or less if not)
1 cup water
1-2 tablespoons honey
16 toasted corn tortillas (the small size)
1 cup shredded or crumbled cheese (I'd recommend queso fresco, but use what you like)
1 cup fresh cilantro

Directions-

1- Heat oil in a large pot (5-6 quart)over medium heat. Add onion, garlic, thyme, oregano and bay leaves, put a little salt and pepper on for seasoning. Cook until the onion is softened, but not caramelized, 5 or so minutes.
2- Add the tomato paste, and stir it in until it's mixed with the onions and other ingredients.
3- Add the pork, tomatoes (try to break them up with a spoon when you add them) and the juice from the can, chipotle peppers, water, and honey. Stir together as best you can, bring to boil.
4- Reduce heat to low, cover and simmer until the meat gets nice and tender (2-2.5 hours at least). Remove and discard the bay leaves.
5- Transfer the meat (using tongs fool!) to a large bowl. Shred it with two forks. Get rid of any large pieces of fat or gristle you find.
6- Return the (now shredded) meat to the pan, simmering it until the sauce gets thick (about 30-45 minutes). Taste it! (remember that it's hot!) Add more salt and pepper if you think it needs it.
7- Spoon the pork and sauce into tortillas, using two tortillas for each serving top with cheese and cilantro (and some mango salsa if you've got it). A side of black beans and rice never hurts either. Hot sauce is essential.
8- Eat for nutritional enjoyment.

S'mores Cupcakes

2009-06-24T20:16:00.000-07:00

S'mores just scream summer. They take me back to girls camp, camping trips with the family, and fire pits in my parents' backyard. I even made s'mores over a barbecue, a stove, and a candle when I was in college and didn't have a place to build a fire. Needless to say, it's one of my favorite treats. Building a fire isn't always practical, though. Plus, let's face it, it's super messy! These are my solution. They taste just like a s'more, plus they're super cute and don't invovle lighting any fires. They're the perfect summer treat!

S'mores Cupcakes

Graham Cracker Cupcakes
1 1/2 cups graham cracker crumbs (I used 1 cup regular and 1/2 cup cinnamon)
1/2 cup flour
1 Tb. baking powder
Dash salt
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
3/4 cup milk

Marshmallow Frosting (from The Smitten Kitchen)
1 large egg white
1/4 cup sugar
2 Tb. light corn syrup
1 Tb. water
1 tsp. vanilla
pinch of salt

Toppings
14 squares hersheys chocolate
2/3 cup semi sweet chocolate chips
3 Tb. heavy whipping cream

1. Preheat oven to 350 degrees. Line 14 muffin cups with papers.
2. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.
3. Add flour, graham cracker crumbs, baking powder, salt, and milk. Divide batter between muffin cups (the cupcakes don't rise much so feel free to fill them pretty full).
4. Bake for 22-25 minutes or until top springs back when touched. Cool completely.
5. Meawhile, make the frosting. In large bowl set over a saucepan of simmering water, combine all frosting ingredients. Beat with a hand mixer for 6-7 minutes, until light and fluffy. Remove bowl from heat and continue to beat for 3-5 more minutes, or until slightly cooled. Top each cupcake with a dollop of frosing. (Optional: Broil cupcakes for 1-2 minutes after frosting to brown for that "toasted marshmallow" look, or toast with kitchen torch).
6. Prepare the ganache by combining the chocolate chips with the heavy whipping cream. Microwave on high for 30 - 35 seconds. Stir until thoroughly melted and combined. Drizzle over frosted cupcakes. Garnish with hershey's squares.

Teriyaki Swordfish with Orange-Mango-Tomato Salsa

2009-06-19T08:00:00.000-07:00

I'd never eaten swordfish before making this, and I have to say that I quite enjoyed it. I think that the recipe would be just as good with tuna, so try it with that if you don't want to eat swordfish. This recipe is my tweaked and adapted version of one from the Bon Appétit cookbook.

Teriyaki Swordfish with Orange-Mango-Tomato Salsa
Serves 6

Ingredients-

Salsa:
3 oranges, peel and pith cut away, seeded and diced
1 mango, diced
1 1/2 cups chopped seeded tomatoes
1/4 cup minced red onion
1/4 cup fresh cilantro (substitute fresh parsley if you prefer)
2 tablespoons fresh orange juice
2 garlic cloves, minced
2 teaspoons vinegar (I used sherry vinegar, but the original recipe calls for balsamic)
1 teaspoon fresh ginger, minced
1/8 teaspoon cayenne pepper (I like it hot, so I quadrupled this)

Marinade and fish:
3/4 cup bottled teriyaki sauce
2/3 cup fruit juice mixed with citrus juice (about a 3/1 ratio)- I used apple/pomegranite/lime juice
4 garlic cloves, mixed
2 teaspoons fresh ginger, minced
1 teaspoon seasame oil
6 5- to 6-ounce swordfish steaks (about 1 inch thick)

Directions-
For salsa:

Toss together all the ingredients in a large bowl. Throw some salt and pepper on there to your taste. Put in the fridge for at least an hour before serving. (It can stay in the fridge for up to four hours).

For marinide and fish:

1-Combine the teriyaki sauce and the next four ingredients in a small saucepan. Bring it up to a boil. Set it aside to cool.

2- Arrange the swordfish in a shallow glass baking dish. Pour the marinade over the swordfish, turn and coat evenly. Save out some of the marinade if you want to have some for drizzling on later. Cover the fish and put it in the fridge to marinade for 1 1/2 hours.

3- Preheat the grill (or I used a skillet on the stove) to medium-high heat. Make sure that you've cleaned and oiled the grill before hand.

4- Grill the fish until opaque in the center, about 4 minutes per side. Put it up on a plate with some salsa. (I served it with field greens and rice)

5- Eat pleae.

The Essentials: Limes

2009-06-18T09:19:00.000-07:00

There are very few things that add a burst of flavor and intensity like a good lime. Sweet, sour and flavourful, they're the perfect compliment to a wide array of flavours, but I like it the best with spicy food. Nothing improves a good taco, or curry, than a squeeze of lime.

But don't think that this is the only way to use the delightful lime. Adding some lime juice to something as unlikely as a pot roast can have wonderful effects. The acid in the juice will help to break down and tenderize the meat, while just adding a hint of the taste. You'll be shocked at the difference.

Don't be afraid to branch out and try different kinds of limes. Everyone knows (and should love) the standard Persian lime that is available everywhere around the United States. Most people even have a passing acquaintance with its smaller, tarter cousin the key lime. But have you had a Kaffir lime (Try the leaves! They're a great addition to Thai recipes!)? Or a blood lime? They're pretty fabulous. One of my personal favorites is the Palestine lime. It's a sweeter hybrid between the standard Persian lime and a sweet lemon or citron. Very, very tasty.

If you can't tell already, I love limes. They're just something that you should have around to add to any recipe, or to serve as a garnish. They're important, tasty and fun. You might as well just say that they're essential.

Southwestern Cobb Salad

2009-06-17T17:16:00.000-07:00

This was a nice, light summery meal that was both healthy and delicious. Enjoy!

Southwestern Cobb Salad

4 cups lettuce, chopped
1 cup shredded cheese, such as pepper jack or colby jack
1 can black beans, rinsed and drained
1 can sweet baby corn, rinsed and drained; or 2 cobs fresh corn, removed from cob
1 avocado, diced
2 Roma tomatoes, diced; or 1 cup cherry or grape tomatoes, halved
1 small can sliced olives
1 - 1 1/2 cups chicken, cooked and cubed
1/2 cup chopped red or green pepper (optional)
1/2 cup chopped red or green onion (optional)
1 handful fresh cilantro
1/4 cup salsa verde
1/2 cup ranch dressing
Tortilla chips or fresh cooked tortillas

1. Arrange lettuce along the bottom of 4 plates or bowls. Arrange cheese, black beans, corn, avocado, tomatoes, olives, chicken (and peppers and onions if desired) along the top of the lettuce.
2. Combine cilantro, salsa verde, and ranch dressing in a food processor or blender until well combined. Drizzle over top of salads. Top with additional cilantro, if desired. Serve with tortilla chips or freshly cooked tortillas.

Caramelized Salmon with Mango Salsa

2009-06-08T21:06:00.000-07:00

When this popped up on my google reader, I immediately starred it and decided to make it ASAP. I am SO glad I didn't wait, because it is delicious! I've been wanting to make it again all week. Make it and I'm sure you'll devour it just like we did!

Caramelized Salmon with Mango Salsa
Adapted from Quick Cooking Site

Salmon
1/2 cup sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 lb. salmon (about 6 fillets, 1/4 lb. each)

Mango Salsa
1 mango, peeled and finely diced
1/4 cup red onion, finely diced
2 Tb. finely diced green pepper
1 small jalapeno pepper, finely diced
1/4 cup cilantro, diced
1 Tb. rice vinegar
1 tsp. lime juice
1 tsp. olive oil
dash kosher salt
dash black pepper
dash garlic powder

1. Preheat grill. Combine sugar, salt, and pepper in shallow dish. Rub each salmon fillet in the sugar mixture, being sure to well coat each side. Grill over low heat for about 5-8 minutes on each side, until crispy and cooked through.
2. Meanwhile, combine all salsa ingredients and set aside.
3. Top salmon with salsa and serve with rice and grilled pineapple.

Sweet & Spicy Creamy Chicken Enchiladas

2009-05-27T19:10:00.000-07:00

I made these a couple of weeks ago and Corey said that they are one of the best things I've ever made. He's been begging me to make them again, so I obliged and whipped up another batch tonight. They're the perfect balance between sweet, spicy, and creamy. Unfortunately this time I didn't have any fresh cilantro, so I had to use dried. I definitely recommend buying it fresh, it takes this meal over the top. I apologize that I couldn't get a better picture...but Corey was ready to eat and it's hard to keep a hungry husband at bay at 7:20 at night.

Sweet & Spicy Creamy Chicken Enchiladas

1 pound chicken, cooked and cubed
1/4 cup honey
2 medium limes, juiced
1 1/2 tsp. chipotle chili powder
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
1 medium sweet onion, thinly sliced
1 Tb. vegetable oil
8 flour tortillas
1 (10 oz) can green enchilada sauce
1/2 cup heavy whipping cream (or substitute half and half or fat free half and half)
1/4 cup salsa verde
3 cups shredded pepper jack or monterey jack cheese, or a combination of both\
1/2 cup chopped fresh cilantro
1 avocado, sliced

1. Preheat oven to 350 degrees. Spray 9 x 13 inch glass pan with cooking spray.
2. Combine honey, lime juice, chili powder, garlic powder, and paprika. Add cooked & cubed chicken and stir well to coat. Set aside.
3. In large skillet, heat vegetable oil over medium-high heat. Add sliced onion. Cook, stirring frequently, until onions soften and brown, about 10 minutes.
4. Pour about 1/2 cup enchilada sauce into glass pan, spread to coat evenly.
5. Heat tortillas for 1 minute in the microwave. Fill each tortilla with 1/8 of the chicken (about 1/4 cup), 1/8 of the onions (about 2 Tb.) and a small handful of cheese. Roll up and place seam side down in the baking pan. Repeat with remaining tortillas.
6. Combine remaining enchilada sauce, cream, salsa verde, and remaining sauce from the chicken. Mix well and pour over the top of the enchiladas.
7. Cover and bake for 25 minutes. Remove cover and top with remaining cheese. Cook for 5 - 10 more minutes or until cheese is melted as edges are slightly crispy. Top with chopped fresh cilantro and avocado slices.

Sweet & Sour Sauce

2009-05-16T20:37:00.000-07:00

This was a staple in our house when we were growing up. Honestly, I probably haven't made it for at least a year, but the other day I wasn't feeling well and felt like eating some comfort food so I turned to this...and promptly wondered why it had been so long since I'd made it! I love having sweet & sour sauce over rice with some stir fry veggies. It's great with chicken, too, or with homemade meatballs. Any way you have it is bound to be great!

Sweet & Sour Sauce
Adapted from a really old Betty Crocker cookbook

1/2 cup packed brown sugar
2 Tb. cornstarch
1/4 cup white vinegar
2 Tb. red wine vinegar
1 can (20 oz.) pineapple chunks or tidbits with juice
1 Tb. soy sauce
dash salt

1. In medium saucepan mix brown sugar and cornstarch until well combined. Add remaining ingredients.
2. Cook over medium heat, stirring constantly, until mixture thickens and boils.
3. Serve with rice, veggies and/or chicken. Enjoy!

Heavenly Peanut Butter Frosting

2009-05-11T18:53:00.000-07:00

All I have to say about this frosting is I made some, piped it on cupcakes, and took them to work; I've never seen so many happy co-workers in my life. They raved about the frosting, and you will too if you're a peanut butter lover. If you're not a peanut butter lover, I'd recommend choosing something else because this is very peanut buttery!

Peanut Butter Frosting
Adapted from the Barefoot Contessa
1 1/4 cups powdered sugar
1/4 cup unsalted butter, softened
1 cup creamy peanut butter
1 tsp. vanilla
dash kosher salt
1/3 cup heavy whipping cream
1 - 2 Tb. water

1. Mix the peanut butter and butter until well blended and creamy. Slowly add the powdered sugar. Add vanilla and salt and mix until well combined.
2. Add whipping cream and beat on high speed for 3 - 5 minutes, or until frosting is fluffy and light brown. Add water as needed to get mixture to your desired consistency.

Makes enough to frost 18 - 24 cupcakes (depending on how much frosting you like).

Fresh Fruit Tart

2009-05-02T12:35:00.000-07:00

Can you believe I've been holding out on you like this? I made these tarts two weeks ago and I'm just now getting around to sharing the recipe with you! I'm so sorry and hope that someday you'll forgive me. These turned out gorgeous and delicious, a perfect way to use up the fresh fruit that has been on sale here lately.

Fresh Berry Tart

Tart crust, enough for one 10" tart pan (I used this recipe, see notes below)
1 pkg. (4 serving size) instant sugar-free vanilla pudding mix
1 1/2 cups milk
1 cup heavy whipping cream
2 tsp. vanilla
3 Tb. granulated sugar
2 - 3 cups fresh fruit, washed and sliced (such as strawberries, raspberries, blueberries, and blackberries)
1 pkg. raspberry flavored Danish Dessert mix
1 1/2 cups cold water
1/4 cup fresh lemon juice
1/4 cup semi-sweet chocolate chips

1. Cook tart crust in 10" fluted tart pan with removable bottom according to recipe directions. Cool completely.
2. Prepare Danish Dessert according to package directions, substituting 1/4 cup lemon juice and 1 1/2 cups cold water in place of the water. Cool completely and set aside.
3. In bowl of stand mixer, whip cream, vanilla, and sugar until stiff peaks form.
4. In medium bowl, mix pudding mix and milk. Fold in half of the whipped cream. Spread pudding/cream mixture into bottom of tart shell. Spread a very thin layer of Danish Dessert over the top of the pudding mixture. Arrange berries on top of Danish Dessert, and top with another thin layer of Danish Dessert.
5. Melt chocolate chips in small bowl in microwave for 30 seconds, stir until completely melted, returning to microwave for 30 more seconds if needed. Put in a small ziploc bag, cut off a very small piece on the corner. Drizzle melted chocolate over the top of the tart. Serve immediately or refrigerate up to 24 hours. Garnish with remaining whipped cream.

Note: I used Dorie Greenspan's "Great Unshrinkable Sweet Tart Shell" recipe...but I did it the lazy man's way, meaning I didn't freeze it in between steps. It shrunk a little, but still turned out delicious in less than half the time.

I also made some mini tarts with the same method, minus the Danish Dessert, and they were delicious as well.

Barbecue Chicken & Black Bean Pizza

2009-04-27T19:46:00.000-07:00

On Saturday I was making lunch for Corey & I and I was craving barbecue chicken pizza. I didn't want to have the same boring pizza, though, so I came up with this. I know it sounds kind of strange, but it was unbelievably delicious. Who would have thought that black beans on a pizza would taste so good?

Barbecue Chicken & Black Bean Pizza

1 recipe of your favorite pizza dough
1 cup barbecue sauce (recommended: Bullseye)
1 pound boneless skinless chicken breasts, cooked and cubed
1 can (15 oz) black beans, drained and rinsed
1 chipotle bullion cube (I found these at Wal-mart on the Mexican food aisle. If you can't find them, you can substitute a couple of tablespoons of the sauce from a can of chipotle chilies in adobo sauce or a teaspoon of chipotle chile powder)
2 Tb. honey
4-5 slices bacon, cooked and crumbled
1 sweet onion, thinly sliced
1 Tb. olive oil
1 red pepper, halved and thinly sliced
1 cup mozzarella cheese
1 cup pepper jack cheese
1/4 cup fresh cilantro, chopped

1. Preheat oven to 400 degrees. Lightly spray pizza pan with cooking spray or coat with olive oil. Roll out pizza dough to fit the pan. Spread dough with barbecue sauce.
2. In medium skillet heat vegetable oil. Add onions and cook until caramelized (golden brown), about 7 minutes.
3. In small bowl mix black beans with honey and chipotle seasoning. Microwave for two minutes and stir well.
4. On top of pizza crust evenly layer chicken, black beans, bacon, caramelized onions, and red pepper. Sprinkle with both cheeses.
5. Bake 18 - 25 minutes, or until crust is brown throughout (use a pizza cutter or pizza peel to lift the pizza and look at the bottom crust to ensure it is throughly browned). Sprinkle with fresh cilantro.

Enjoy!

Applesauce Chocolate Chip Cookies

2009-04-24T21:12:00.000-07:00

We grew up eating these frequently in my family. We always called them "soft chocolate chip cookies" because they have a soft cake-like texture instead of chewy like a regular chocolate chip cookie. They're mot much to look at, but they taste heavenly, especially fresh out of the oven. I've played around with these a few times and made a few changes, and they always turn out great. If you're looking for something a little different, feel free to add any of the following in addition to the normal ingredients: chopped walnuts (about 1 cup), oatmeal (about 1 1/2 cups) and butterscotch chips (about 1 cup in place of 1 cup of semi sweet chocolate chips), or cinnamon chips (2 cups or do half cinnamon chips and half milk chocolate chips).

Applesauce Chocolate Chip Cookies

1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/2 tsp. cloves
3/4 tsp. cinnamon
1/2 tsp. baking soda
1 cup applesauce
1 - 2 cups chocolate chips (depending on how chocolatey you like your cookies)

1. Preheat oven to 400 degrees. Spray baking sheet with cooking spray.
2. Cream shortening and sugar. Add eggs and vanilla and mix until combined.
3. Add flour, salt, cinnamon and cloves and mix until just combined.
4. In small bowl combine applesauce and baking soda. Microwave for one minute until applesauce is warm (it will turn a brownish color while it heats because it is oxidizing, don't worry, it is just fine). Add the applesauce mixture to the batter and mix until well blended.
5. Fold in chocolate chips and any additional add-ons (see above).
6. Drop by tablespoonfuls onto greased cookie sheet. Bake at 400 degrees for about 10 minutes, until edges are lightly browned.

Barbecue Chicken & Caramelized Onion Quesadillas

2009-04-13T20:25:00.000-07:00

This is one of my favorite ways to eat a quesadilla...and I eat a lot of quesadillas, so I should know! This is not your traditional quesadilla, I don't even eat it topped with salsa & guacamole, just plain is great with me. If you really wanted to top it with something I'm sure it would be great with ranch or quacamole, but I think it's perfect just as is.

Barbecue Chicken and Carmelized Onion Quesadillas

1/2 large sweet (Walla Walla or similar) onion, thinly sliced
2 chicken breasts, cooked and diced
1 Tb. canola oil
1 Tb. honey
1/4 tsp. chipotle chili powder
1 cup shredded colby jack cheese
4 tortillas
1/2 cup barbecue sauce (I recommend Bulls-eye)
Chopped fresh cilantro (optional)

1. In medium saucepan heat oil over medium heat. Add onions. Cook, stirring constantly, for 5-10 minutes or until onions are brown and caramelized. Stir in honey, barbecue sauce, and chili powder. Stir until well combined. Add diced chicken.
2. Place one tortilla in large saucepan over medium heat. Sprinkle with 1/4 cup cheese. Top half of quesadilla with a quarter of the chicken/onion mixture, and a sprinkle of cilantro, if desired. Fold in half. Cook for 3 - 5 minutes on each side, until golden brown. Repeat with remaining 3 tortillas. Cut each tortilla in quarters. Serve with fresh veggies or green salad.

Blueberry Crumb Muffins

2009-04-04T21:24:00.000-07:00

These are probably the best muffins I've ever had, and I'm not just saying that. They were totally worth the extra effort to make them from scratch instead of using a mix. This recipe is adapted from Dorie Greenspan, and I hope you enjoy it as much as we did!

Blueberry Crumb Muffins

Crumb Topping:
5 tbsp cold unsalted butter
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup flour
1/4 tsp salt
1/2 cup oatmeal

Muffins
2 cups frozen blueberries, NOT thawed
1 Tb. flour
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2/3 cup sugar
zest of 1 lemon
6 Tb. butter, room temperature
2 large eggs
1 tsp vanilla
1/2 cup milk
juice of 1/2 lemon

1. Preheat oven to 350 dcgrees. Line 20 - 24 muffin cups with papers.
2. Put all ingredients for crumb topping except oatmeal in food processor and mix until small crumbs form. (Don't overmix or the crumbs will all clump together and you'll get a big blob of butter on top of each muffin--not appetizing). Mix in oatmeal with fingers or a spoon. Place in freezer while you prepare the muffin batter.
3. Mix lemon juice and milk and set aside. Mix 1 Tb. flour with blueberries, just to coat the outside of the blueberries; set aside.
4. In the bowl of an electric mixer, mix sugar and lemon zest with the paddle attachment until well combined. Add butter and cream for about 3 minutes, until mixture is light yellow and creamy. Add eggs and vanilla and beat for 2 minutes.
5. Add one cup of flour and mix on low speed until flour is mixed in. Add milk/lemon juice mixture and blend well. Add remaining 1 cup flour and salt, cinnamon, baking powder, and baking soda. Mix on low until just combined. Do not overmix or the muffins will not rise properly.
6. Fold blueberries into batter. Mixture will be very thick.
7. Divide batter between muffin cups, filling only about 1/2 full (I got 22 muffins out of my batch). Top batter with crumb topping, evenly divided amongst muffins. Press down lightly on crumbs so they will stick to the muffin batter.
8. Bake for 20 - 25 minutes or until tops spring back when touched and tops are golden brown. Move to a wire rack and cool at least 5 minutes before serving (or you'll burn your tongue on a hot blueberry...not that I would know or anything).

The Winner!

2009-04-04T08:41:00.001-07:00

The winner of the cookbook giveaway is comment #10 from Heidi.
Congrats on winning, Heidi. I'll get your cookbook mailed out first thing next week.

I'll be back later with a yummy recipe for muffins. Enjoy!

Gooey Chocolate Cookies

2009-03-30T20:32:00.000-07:00

These cookies were adapted from a recipe on Stephanie's Kitchen. They are soft and chewy with a yummy melted chocolate filling. They're best when eaten warm and fresh out of the oven, but if you're eating them the next day, they're also delicious warmed up in the microwave for about 10 seconds each. Just be careful not to burn your tongue (not that I know that from experience or anything...)

Gooey Chocolate Cookies

1 cup unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla
3/4 cups cocoa powder
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces semi-sweet chocolate, roughly chopped or mini chocolate chips

1. Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.
2. Using an electric mixer, cream the butter and sugar for 3 minutes, until mixture is light and creamy. Add eggs and vanilla and beat for an additional 2 minutes. Add dry ingredients and mix until just combined (do not over mix).
3. Shape dough into 1 - 2 inch balls (depending on how big you want your cookies). Push a couple of chocolate chunks into the middle of the ball and cover completely with dough.
4. Bake cookies for 10 minutes. Cool on cookie sheet two minutes. Serve immediately or move to a cooking rack to cool completely. Dust with powdered sugar, if desired.

A GIVEAWAY! Plus...a Blogiversary & Better Than Almost Anything Cake

2009-03-27T15:25:00.001-07:00

Today is this blog's one year blogiversary! I know that I've had lots of fun having a place to post some of my favorite recipes that I've been making. I've also loved reading everyone else's recipes and getting new ideas of what to cook. To celebrate our Blogiversary I'm doing a giveaway. I'll be giving away a Betty Crocker 10th Edition Cookbook to the lucky winner. As you might know, I have a soft spot for Betty since I learned to cook from her, and I think that every cook should have this book in their collection. To enter, leave a comment on this post answering this question: What is your favorite recipe? Deadline for entering is Friday, April 3rd at 11:59 p.m. Mountain Standard Time. I'll randomly select the winner and announce it next Saturday, April 4th. Make sure to leave your email address so I can contact you if you're the winner! And thanks to all of our family and friends for supporting our blog!

Today's recipe is a rich, moist, delicious cake. Since we're from Utah we call this "Better Than Almost Anything Cake" or "Better Than Kissing Cake" but you can call it anything you want!

Better Than Almost Anything Cake

1 chocolate cake mix (and ingredients needed to prepare cake according to package directions)
1 jar Mrs. Richardson's butterscotch caramel ice cream topping
1 (8 oz) container Cool Whip
3/4 cup chopped Heath Toffee Bars or toffee bits

1. Prepare cake according to package directions for 9 x 13 inch cake.
2. As soon as cake is done cooking, remove from oven and poke the top of the cake in 1/2 inch intervals with the handle of a wooden spoon.
3. Heat caramel in the microwave on high for one minute. Pour over the top of the warm cake, spreading evenly so the cake is completely covered. Cool completely.
4. Spread cool whip evenly over the top of the cooled cake. Top with toffee pieces. Refrigerate until ready to serve, up to 48 hours.

Southwestern Pasta Salad

2009-03-21T20:38:00.000-07:00

This week we had a potluck at work and the night before I was trying to figure out something to take that didn't involve me running to the store and wasn't too labor intensive. The guidelines for the potluck were pretty specific, too, so I was stumped. It had to be healthy, green, and tasty. I figured everyone would be bringing green salads, since that would be an easy thing, so I was trying to think of something else. I ended up throwing this together and it was a hit, everyone loved it! This is a great side dish or main dish. If you want to jazz it up just a little more for a main dish, go ahead and throw in some diced cooked chicken and corn.

Southwestern Pasta Salad

1 pkg. (12 - 16 oz) whole grain rotini, cooked and cooled
1 can (15 oz) low sodium black beans, rinsed and drained
1/2 cup red onion, diced
1 bell pepper, diced (color of your choice, I used orange)
1 can olives, sliced (use a small can or a large can, depending on how much you like olives)
5-6 tomatoes, seeded and chopped
8 oz pepper jack cheese, diced
2 avocados, diced
handful chopped cilantro
1 lime, juiced
1 cup ranch dressing
2 Tb. taco seasoning mix

1. In small bowl, combine ranch dressing, taco seasoning, cilantro, and lime juice. Mix well.
2. In large bowl, combine all other ingredients. Pour dressing over pasta mixture and mix until everything is evenly coated. Serve immediately.

*If you are not going to be serving right away (I made mine the night before to take to work) you can still mix everything together except the avocado. Refrigerate up to 24 hours and add the avocado right before serving. It's just as delicious as it is when you first make it!

Key Lime Pie Cupcakes

2009-03-17T18:56:00.000-07:00

I made these beauties for our annual Pi Day celebration on Saturday, and they turned out delicious. As an added bonus, they're lime which means they work for St. Patrick's Day, too. But let's be honest...is there any time when cupcakes aren't appropriate? I don't think so!

Key Lime Pie Cupcakes

Cupcakes
1 package yellow or white cake mix
1 package (4 serving size) instant vanilla pudding
2 limes, zested and juiced
1 cup oil
1 cup milk
4 eggs

Key Lime Filling
6 oz. cream cheese, softened
3/4 cup sweetened condensed milk
1 pkg. cool whip or 3 cups fresh whipped cream
1 cup lime juice
1 tsp. lime zest

Topping
fresh sweetened whipped cream
1/4 cup crushed graham crackers
24 lime slices

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Mix all ingredients for cupcakes with electric mixer for 3 minutes. Divide batter evenly between cupcakes wrappers. Bake for 18 - 20 minutes or until top springs back when touched. Move to cooling rack and cool completely.
3. Meanwhile, make filling by mixing cream cheese, lime juice, and lime zest with electric mixer until well combined and creamy. Add sweetened condensed milk and mix thoroughly. Gently fold in whipped cream.
4. Fill the cupcakes with key lime filling using the cone method or a pastry bag fitted with a long tip.
5. Top with whipped cream and garnish with lime slices and graham cracker crumbs. Serve immediately or refrigerate for up to 2 days (in my ever so humble opinion, I think these are even better the second day). Enjoy!

Homemade Brownies

2009-03-12T09:00:00.000-07:00

I have a confession. I've only ever had two kinds of homemade brownies that I've liked. Most homemade brownies are cake-y and not chocolate-y enough. These ones are perfect: rich, fudgy, nutty, and delicious. Did I mention they're one bowl brownies? And take only minutes to make? And they stay soft and delicious for almost a week? I think I'm in love.

Baker's One-Bowl Brownies

4 oz unsweetened chocolate
3/4 cup butter (not margarine)
2 cups sugar
3 large eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees. Spray 9 x 13 inch pan with cooking spray.
2. In large glass bowl heat chocolate & butter on high for 2 minutes. Stir until chocolate & butter are both completely melted. Add sugar and mix well. Add eggs and vanilla and mix well. Stir in flour and nuts until just combined.
3. Spread batter into pan. Bake for 30 - 35 minutes (do not overcook). To test doneness, insert toothpick in center, brownies are done when it comes out with fudgy crumbs. Cool completely, cut and serve. Makes 24 servings.

Stuffed Bell Peppers

2009-03-11T18:22:00.000-07:00

This is a simple recipe that can be adapted in numerous ways. My mom always used to make these when we were growing up, and it's kind of a sentimental recipe for me. My granddad also loved them, and I can't ever eat them without missing him. I hope you enjoy them as much as my family & I do!

Stuffed Peppers

4 large bell peppers (any color)
1/2 pound lean ground beef
1/4 cup chopped onion
1/4 tsp. garlic salt
1 1/2 cups cooked rice
1 can (15 oz) diced tomatoes (variety of your choice)
1 can (8 oz) tomato sauce
salt & freshly ground pepper to taste
1 cup cheese (variety of your choice, I like mozzarella or colby jack)

1. Preheat oven to 375 degrees. Clean peppers and cut lengthwise in half. Remove seeds & membrane. Place in sprayed 9 x 13 inch glass pan.
2. Cook ground beef and onion over medium-high heat until no longer pink. Drain well.
3. In food processor or mini chopper blend tomatoes to desired consistency. Add to ground beef, cooked rice, and spices. Add half of the tomato sauce. Mix well and heat through.
4. Spoon rice mixture evenly into peppers. Top each with a spoonful of tomato sauce. Cover with aluminum foil. Bake for 30 minutes. Remove foil, sprinkle cheese evenly over the tops of the peppers, and return to oven for 5 minutes or until cheese is melted.

Note: here are a couple good combinations:
*diced tomatoes with green chilis and sharp cheddar cheese (add a sprinkle of chili powder to the rice mixture),
*diced Italian style tomatoes and mozzarella cheese (add a sprinkle of basil and parsley to the rice mixture)

A Blog Award!

2009-03-02T19:17:00.001-08:00

I received my very first blog award from Lisaloo at One Step At a Time.

I am passing this award on to:

1. Priscilla's Baking Adventures.
2. Amber's Delectable Delights
3. The Sister's Cafe
4. Stephanie's Kitchen
5. The Sister's Dish

The rules of the award are:

1)Pick 5 blogs that you consider deserve this award with their creativity, design, interesting material, and also contribute to the blogger community, no matter what language.

2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.

3) Each award-winner has to show the award and put the name and link to the blog that has given her or him the award itself.

4) Post the rules.