BS Recipes

Easy Taco Melts

2012-02-17T07:19:00.000-08:00

For "Foto Friday" I decided to do a picture of the Valentine that I made for the hubs. So fun and he LOVED it. Directions can be found here. I will be posting the recipe for the cupcake as well in the near future. It is a red velvet cupcake with cheesecake baked into it and white chocolate frosting :)!

I had some left over meat and saw this recipe. I knew that I had to make it. It was DELICIOUS and slightly different than your normal taco night. Super easy for a quick weekday meal!

Ingredients

1 lb ground beef, cooked, drained (cooked with taco seasoning if desired)

1 1/2 cups salsa, divided

1 can (16.3 oz) refrigerated biscuits (like grands)

1/2 cup shredded Mexican cheese blend

Directions

1. In a 10-inch skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.

2. Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.

3. Bake at 375 for 14 minutes (or until golden brown and dough is cooked through). Serve with remaining salsa and sour cream.

Cadbury Caramel PB Cup Cookies

2012-02-14T20:18:00.000-08:00

You all know how much I LOVE these Turtle Cookies! These are a spin off of those. Caramel in cookies in my new favorite thing. So why not pair it with some of my other favorite candies. DELICIOUS! This cookie base is so good! Words cannot even describe it! Seriously, these cookies with ice cream while hot .. UNREAL!

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups Cadbury mini eggs (found around either Easter or Christmas)
1/2 cup caramel bites
1/2 cup Reese's Peanut Butter Cups, chopped

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the Cadbury mini eggs, caramel bits, and chopped Reese's Peanut Butter Cups.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Fruit Dip

2012-02-12T23:40:00.000-08:00

We had girls night last week to celebrate one of our friends birthdays. She is trying to lose weight (crazy because she doesn't need it) so I decided to do a fruit dessert. My other friend has to eat gluten free; between the two of them, there were not many options. I made this fruit dip and it was TO DIE FOR! And I quote one of the girls ... "I want to just stick my hand in the container and eat a handful of this stuff." Anyways, super simple. Super tasty. Always a crowd pleaser!

Ingredients
1 7-ounce container marshmallow cream
1 8-ounce bar cream cheese

Directions
1. Combine ingredients and mix thoroughly. Chill and serve with fruit.

Chewy Butterscotch Brownies

2012-02-09T19:11:00.000-08:00

First of all, sorry for not posting anything on Wednesday. My computer broke (but now is fixed) so I couldn't post anything. Anyways, "Foto Friday" is a picture of Cash being cuter than ever!

Onto the dessert recipe! Now I am not kidding, exaggerating, or anything else when I say that this might just be, hands down, the best dessert that I have made in a LONG time! I really do not think this picture or dessert needs more explanation than that. Just trust me and make this ASAP!!!!!

Ingredients
1/3 cup butter
1 1/3 cups flaked coconut
3/4 cup pecans, chopped
2/3 cup packed brown sugar
1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 cup pecans, chopped
1/2 cup marshmallows
Homemade Caramel Sauce (or store bought)
Pecan halves

Directions
1. Preheat oven to 350 degrees. Grease a 9x13 baking dish; set aside.
2. In a small saucepan heat the 1/3 cup butter over medium heat until melted. Add the 2/3 cup brown sugar and cook for about 20 seconds. Add the 3/4 cup pecans and 1 1/3 cup coconut. Press mixture evenly onto the bottom of the prepared pan; set aside.
3. In a large bowl beat the 1/2 cup butter with an electric mixer on medium high speed for 30 seconds. Add the 1 cup brown sugar, baking soda, and salt. Beat until combined.
4. Add eggs and vanilla. Beat in the flour until combined.
5. Stir in the 1/2 cup pecans and marshmallows. Carefully spread mixture over coconut layer.
6. Bake about 20 minutes (I baked it for about 25 minutes) or until top is evenly brown (center may jiggle slightly when gently shaken). Cool in pan on wire rack. Cut into bars.
7. If desired, drizzle with caramel topping and garnish with pecan halves.

Six Layer Bean Dip

2012-02-06T05:17:00.000-08:00

I also have to share a picture of my little one eating some wings with my husband (I didn't make them. I don't eat them. I don't like them. I don't make them). How was my child eating these spicy things like it was nothing?

The hubs wanted this on Super Bowl Sunday. I ate WAY TOO MUCH of it but it is really good and super hard to resist. I am kind of picky with my layered bean dips but this one is a never fail :)! You can make it your own by adding layers of chopped tomatoes, olives, corn, green onion, or guacamole but I like it as is. And every time I think of dips, I think of the AMAZING and simple Taco Seasoning Dip found here.

Ingredients
1 can refried beans
1 pound hamburger, cooked (don't forget plenty of salt and pepper) and drained
1/2 medium onion, diced (cooked during the last 3 minutes of cook time for the meat)
1/2 16-ounce container sour cream
1/2-1 cup salsa
4 ounces cheese, shredded (mexican or cheddar)

Directions
1. Preheat oven to 350 degrees.
2. Place the refried beans in the bottom of a 9x9 pan. Cook in the 350 degree oven for about 5 minutes.
3. Top the refried beans with your cooked meat and onions. Place in the refrigerator until slightly cooled (so it doesn't melt your sour cream)
4. Spread the sour cream over the meat (it doesn't have to look pretty), spread the salsa over the sour cream, and sprinkle the shredded cheese over the salsa.
5. Place in the refrigerator until fully cooled. Enjoy with chips (we like Dorritos ... BOGO at Price Chopper).

Slow Cooker Meatballs

2012-02-02T14:02:00.000-08:00

My step-mom used to make these all the time for parties. They are FANTASTIC and couldn't be easier. They are great finger food or if you want to make it into a meal, just throw the meatballs over some rice.

Ingredients
1 bag of frozen meatballs (any brand, any flavor)
1 18-ounce bottle barbeque sauce (any brand)

Directions
1. Place the meatballs in the bottom of your slow cooker.
2. Pour barbeque sauce over top. Cook on low for 2-4 hours.

Cream Cheese Chicken Chili

2012-02-01T06:38:00.000-08:00

I saw this recipe and couldn't resist. I LOVE my slow cooker and this was fantastic! So easy and so tasty! If you need a quick fix meal in a pinch, you found it :)! I put mine over rice and the hubs liked his over pasta :)!

Ingredients

1 can black beans, drained
1 can corn, undrained

1 can Rotel, undrained

1/2 small onion, chopped
1 ranch dressing mix packet
1 Tbsp cumin
2 tsp chili powder
1 8-ounce package cream cheese
2 chicken breasts or 5 chicken tenders, frozen

Directions

1. Place chicken at bottom of pot, then pour whole can of corn (undrained), rotel, black beans, and chopped onions on top.

2. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours.

3. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone with sour cream, cilantro and chips, or over rice; whatever you want!

Scotcheroos (Ol Henry Bars)

2012-01-29T16:02:00.000-08:00

You might be wondering why these are called Ol Henry Bars. When I was in high school, Barb (a second mother to me) would make them for my basketball team all the time! We would all get SO excited about them and eat so many we would be sick! I kept thinking about how much I really was craving some of these bars lately; therefore, I decided to make some. OMG they were just as good as I remember! Seriously ... life changing :)!

Ingredients

1 cup sugar

1 cup white karo syrup

1 cup peanut butter

1 teaspooon vanilla

6 cups Rice Krispies (or Special K or anything similar)

1 bag milk or semi-sweet chocolate chips

1 bag butterscotch chips

Directions

1. Place the Rice Krispies in a big bowl; set aside.

2. Bring the sugar and karo syrup to a boil. Remove from heat.

3. Add the peanut butter and vanilla; stir until blended and smooth.

4. Pour peanut butter mixture over Rice Krispies and mix well.

5. Press into a buttered 9x13 pan.

6. Melt the chocolate chips and butterscotch chips together in the microwave or on the stove top until creamy. Spread over Rice Krispie mixture. Let cool then cut.

The picture above is not something that I made but seriously the best idea EVER (found here)! It is done with popcorn but you could easily do this with regular Scotcheroos and just dip them in the chocolate/butterscotch mixture. SO CUTE!

Hearty Beef Stew

2012-01-26T18:22:00.000-08:00

For "Foto Friday" I have to share with you that my little one is standing!!! He can take one good step by himself but the second gets iffy. Above is a picture of him standing :) And since the picture isn't blurry, you can tell that he wasn't wavering :)!

I made this last night for dinner and it was INCREDIBLE! So hearty/filling. Everyone knows how much I absolutely LOVE the slow cooker. When I saw this recipe, how in the world could I not give it a try? It does have some steps that you may think are somewhat ridiculous (some I am not even sure why you have to do them...like the tin foil). But just do it :)! It will only take you an extra five minutes. You will not be disappointed with this recipe!

Ingredients:
2.5 pounds boneless chuck roast, cut into 1/2-inch pieces
Salt and pepper to taste
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
2 bay leaves
1 pound carrots, peeled, and cut into 1/2-inch pieces
1 pound red potatoes, washed and cut into 1/2-inch pieces
2 tablespoons Minute tapioca or 1 tablespoon cornmeal
2 cups frozen peas

Directions:

After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper.
In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes.
Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.
Stir the tapioca or cornmeal into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew.
Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Jalapeno Cream Sauce

2012-01-26T07:12:00.000-08:00

This was so different from anything we normally eat but SO good at the same time! I made a Whole Chicken in the Slow Cooker and poured it on top. DELIC!

Ingredients
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
2 jalapenos, seeded and chopped
1 shallot, diced
2 tablespoons butter
1 tablespoon flour
1/4 cup low-fat or skim milk
1 12-ounce can fat-free evaporated milk
2 tablespoons grated parmesan cheese

Directions
1. Add chopped jalapenos and shallots to a food processor and pulse until very finely chopped (not pureed).
2. Place butter in a saucepan over medium heat. Once sizzling, add the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally.
3. Once fragrant, whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add the milks, reducing heat to medium-low.
4. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in the parmesan cheese and reducing the heat even more.
5. Salt and pepper to taste.
6. Once the desired thickness is achieved, turn off the heat and pour over cooked chicken.

Cinnamon Roll Cake

2012-01-23T09:17:00.000-08:00

I made this last night on the fly and it was too good for words! Between my husband and I, we ate a 9-inch bread pans worth (definitely embarrassing). If you LOVE cinnamon rolls but aren't into making dough and letting it rise, give this a try. We ate it warm with ice cream on top ... TDF!

Ingredients for the Cake
1 box white or yellow cake mix
1 cup flour
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/3 cup water
2 tablespoons oil

Ingredients for the "Filling"
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Ingredients for the Glaze
4 tablespoons butter
4 tablespoons cream cheese
8-12 ounce powdered sugar
1 teaspoon vanilla
Enough milk to make it a glaze (about 3 tablespoons)

Directions for the Cake
1. Preheat oven to 350 degrees. Grease a 9x13 pans.
2. Combine all ingredients. Mix on low for 30 seconds. Scrap down the sides of the bowl and mix on high for 2 minutes.
3. Place in the greased plan and set aside.

Directions for the "Filling"
1. Combine all ingredients.
2. Place dollops of the mixture on the top of the cake. Use a knife to swirl the dollops throughout the cake.
3. Bake the cake as directed on the box (about 30 minutes).

Directions for the Glaze
1. Cream together the butter and cream cheese.
2. Add the vanilla and powdered sugar and mix until smooth.
3. Add enough milk to make it the glaze consistency you want.
4. Pour onto the cake while warm.

Snicker's Cookies

2012-01-19T19:57:00.000-08:00

For "Foto Friday," I had to do 2 pictures. The first one is of Cash and the hubs after his win! 6-1 in conference :)!

The second, me and my boy! Easily my favorite picture lately of the two of us! He is too cute for words!

These are SO good! I do not know why I am on a cookie kick lately but clearly I can't stop making/eating them! I used to not like cookies and only like the dough but this cookie base is just too good to pass up! If you do not have caramels and peanuts, you could easily chop up some snickers and throw them in the dough instead. Sometimes, I melt some chocolate appeals and dip half of my cookie into the melted chocolate. Either way, you can't go wrong. If you have not tried this cookie base (in the S'mores Cookies, Turtle Cookies, Almond Joy Cookies, or Oatmeal Chocolate Chip Pumpkin Spice Cookies), get out your ingredients and give it a whirl. You will NOT be disappointed!

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 cup caramel bites
1/2 cup peanuts, chopped (I used honey roasted nuts but you can use any kind of peanuts)

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, caramel bits, and chopped peanuts.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

French Bread Rolls

2012-01-17T19:33:00.000-08:00

I love all the bread and rolls on my blog but for some reason, I LOVE trying new bread/rolls recipe. French bread is one of my all time favorite breads. Just the smell of it at the grocery store makes me drool. When I came across this recipe, I had to give it a try. It was FANTASTIC! I ate FOUR over dinner. FOUR! That is not normal but I had to tell you so you understand just how great these rolls are!

Ingredients
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoon sugar
2 tablespoon canola oil
1 teaspoon salt
4 cups flour

Directions
1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt, and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt, and flour).
2. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. The dough should be soft and smooth but still slightly tacky to the touch.
3. Knead the dough in the mixer for about 5 minutes.
4. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl and let the dough rise until it has doubled in size (about an hour).
5. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divided the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased baking sheet about an inch or two apart.
6. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising.
7. Let rise until doubled in size, about 45 minutes.
8. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

Stuffed Green Bell Pepper Soup

2012-01-16T10:33:00.000-08:00

After being on the road for almost a week, I was so excited to get home and bake/cook. Whenever I travel, I can't stop eating. Whether it is on the airplane, bus, or car, I always have to snack. It is ridiculous! Naturally, after being gone for so long, I had to make something healthy. If you want this to be really healthy, you can do ground turkey instead of hamburger and sausage.

To say that it was cold out today would be a complete understatement. When I went outside, it was UNDER ten degrees! Clearly, I had to make soup. This hit the spot. It was healthy but full of flavor. This will definitely be one of my go to soup recipes from here on out.

Ingredients
1/2 pound hamburger
1/2 pound sausage
1 large or 2 medium size green bell peppers, chopped
1 cup onion, diced
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
28 ounce chicken stock
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
2 tablespoons brown sugar
Salt and pepper to taste
1 1/2 cup cooked white rice

Directions
1. In a dutch oven over medium heat, brown the hamburger meat and sausage until fully cooked; drain fat.
2. Add back to the dutch oven. Add the green bell peppers and onion. Cook until onions are soft and translucent.
3. Add tomatoes, tomato sauce, tomato paste, chicken stock, basil, and crushed red pepper flakes. Season to taste with salt and pepper.
4. Cover and simmer over low heat for 30 to 45 minutes, until peppers are tender.
5. Serve rice in a bowl and pour soup over (this helps the rice not be over cooked when it sits in the hot pan).

S'mores Cookies

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

I posted these S'mores Cookies a while ago but have been wanting to come up with something better for a while. I DO NOT like flat cookies, and these were far to flat; but they did taste amazing. So I have come up with this S'mores Cookie recipe. It is my Turtle Cookie revamped. They are DELICIOUS! And definitely not flat! I hope you enjoy this summer treat during the dead of winter :)!

Also, I will be gone for the next week traveling with my husband and his basketball team; therefore, there will be no posts. This also means I will miss "Foto Friday" so I figured that I would post a quick picture today! :) My little one has learned to give "kisses." Let's just say that when he saw himself in the mirror, he couldn't resist laying a fat one on himself haha.

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
Dash of cinnamon3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
3/4 cup graham cracker crumbs1 cup chocolate chips
1 cup marshmallows

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, dash of cinnamon baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips and marshmallows.
5. Scoop cookie dough and form into balls. Freeze for at least one hour (the freezing helps the marshmallows not ooze too much).
6. Place onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Frosting Truffles

2012-01-06T12:20:00.000-08:00

Foto Friday" is back! This was Cash's outfit for Christmas morning! Everyone LOVED it!

And this is Cash and I. He is already getting a little attitude. Its so CUTE!

I saw this idea on Cookies and Cups and haven't been able to stop thinking about it since. So last night, I decided to try and make them with my leftover peppermint frosting. They tasted just like a York Peppermint Pattie but WAY better! I had to have another this morning to make sure they were just as good as I remembered. They were! And lets just say, I had more than one (I don't want to embarrass myself and tell you how many I really had).

You can do this with ANY kind of frosting. Those of you who love fruit and chocolate would love strawberry frosting dipped in dark chocolate. Do not waste leftover frosting any longer...Make Frosting Truffles!

Ingredients
Your favorite homemade frosting (I used the frosting in this recipe)
Dark chocolate appeals (buy them on sale at Michael's with a coupon for virtually nothing)

Directions
1. Place your frosting in the refrigerator until chilled. Scoop out balls with a small cookie scoop or roll into teaspoon size balls with your hands. Place in the freezer for at least 30 minutes.
2. Just before removing your frosting balls from the freezer, melt your chocolate appeals over a double broiler (If you do not have a double broiler, just use a heat proof glass bowl over a pot of boiling water but be sure the water does not touch the bowl. The steam is what melts the chocolate).
3. Dip the frozen balls of frosting into the chocolate using a fork. Place on parchment paper to dry (be sure to "knock off" excess chocolate).

Note: I LOVE frozen York Peppermint Pattie's, so I left mine in the freezer (so they last longer and I don't try to eat them all before they "go bad"). They can be kept at room temperature though.

Chicken Pot Pie Soup

2012-01-04T19:38:00.000-08:00

I'm back :)! I hope that you all had a GREAT Christmas and New Years! Ours was AMAZING to say the least! First one for my little boy. We were with family and it was so fun!

Anyways, it snowed again (only like a centimeter) but of course I had to make soup with homemade bread. I decided to try a new soup and boy was I glad that I did :)! I made a Chicken Pot Pie soup. It was so simple, didn't take too long, and couldn't have been better! Definitely hit the spot. I have been eating the leftovers for almost every meal! SO GOOD!

Ingredients
4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless skinless chicken breasts, split
1 tablespoon bouillon flavoring
1/2 cup vegetable oil
1/2 small white onion, diced (1/4 cup)
2 small celery stalks, diced (1/2 cup)
1/2 cup flour
2 teaspoons italian seasoning (I didn't use this and used extra salt, pepper, and bouillon)
1 teaspoon black pepper
1 1/2 pounds frozen mixed vegetables (I did corn, peas, carrots, and green beans)
1 cup heavy cream or evaporated milk
Salt and pepper to taste (I used quite a bit)

Directions
1. Add diced potatoes to a large bowl filled with cold water. Set aside.
2. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach' about 8 to 10 minutes. Remove the chicken to a plate to cool. Dice the chicken when cooled.
3. Add the bouillon and continue to boil until the liquid is reduced by half; about 10 more minutes.
4. In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent; about 2 minutes.
5. Stir in the flour and whisk until it forms a roux. Add the italian seasoning and pepper. Cook for another 3 minutes.
6. Whisk the roux into the broth and bring back up to a boil.
7. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender; about 15 minutes.
8. Stir in cream and a salt and pepper to taste. Cook for another 5 minutes.

Chewy Dense Brownies with Peppermint Frosting

2011-12-21T06:11:00.000-08:00

When I think of a go to brownie recipe, I think of one that has the simplest ingredients. And by simplest, I mean ingredients that you have every day in your house. Seriously, who has unsweetened chocolate on a regular basis (not to mention it is rather expensive)? Not me! So my brownie recipe calls for cocoa powder. So good! So chewy! So dense! And concerning this peppermint frosting ... UNREAL! I could eat this stuff by the spoonfuls (and I definitely do). Easily my favorite treat during the Christmas season!

Also, I am going away for the holidays and am not sure how great my posting will be. I might post a few recipes here and there; otherwise I will be back January 1 (where is the time going?!). I am sorry I never posted recipes for the macaroons and peppermint bark popcorn. I am still working on perfecting those two recipes. They still might show up before the month is over though :).

Ingredients for the Brownie
4 large eggs
1 cup sugar
1 cup brown sugar
2 sticks butter, melted
1 1/4 cups cocoa powder
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt

Directions for the Brownies
1. Preheat oven to 300 degrees. Grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
3. Add both sugars. Mix until combined.
4. Add the remaining ingredients, and mix to combine.
5. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness by testing with a toothpick until it comes out clean.

Ingredients for the Frosting
1/2 cup butter, softened
1 8-ounce cream cheese, softened
16 ounces powdered sugar
1 teaspoon peppermint extract

Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Add the powdered sugar and extract. Mix until creamy.
3. Frost the cooled brownies with frosting and top with crushed candy canes.

Almond Joy Cookies

2011-12-18T20:04:00.000-08:00

These might just be one of my new favorite cookies! I LOVE them! I am slightly OBSESSED with coconut, and these have the perfect amount of coconut in them! Seriously, who doesn't like an almond joy? Eating an almond joy in a cookie ... perfection!

Ingredients
12 tablespoons butter
1 1/4 cup packed brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon coconut extract
1/4-1/2 teaspoon almond extract
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips
1/2 cup coconut
1/2 cup almond slices
Melted chocolate (for dipping)

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, coconut extract, almond extract baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, coconut and almond slices.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Optional: Once the cookies have cooled, melt chocolate in the microwave (the perfect way to melt chocolate to make it hard again is explained below). Dip half the cookies in the melted chocolate and place on a piece of parchment paper to dry.

How to Melt Chocolate so it Gets Hard Again
1. Place 2/3 of your chocolate into a microwave safe bowl.
2. Melt in 20-30 second intervals, stirring in between each one until fully melted.
3. Stir in the remaining 1/3 chocolate and stir until the remaining chocolate is melted (if you need to put it back in the microwave for an additional 5 seconds, you can do so now).

Coconutty Sweet Chex Mix

2011-12-16T19:30:00.000-08:00

Haha! For this "Foto Friday" you can totally see this little boys personality!

I am OBSESSED with this stuff! The first time that I had it was at a friend's going away party. I am not kidding when I saw that I probably ate over 2,000 calories worth of this stuff during her three hour party. If you have never had this stuff before, please, go straight to the grocery store and pick up all the ingredients that you do not have. Go straight home and make a batch of this. You will thank me later! It may not look that amazing but it will CHANGE YOUR LIFE!

Ingredients
1 1/2 cup butter
1 cup white karo syrup
1 cup sugar
6 cups chex mix
6 cups golden grahams
1/2 cup coconut
1 cup slivered almonds

Directions
1. In a large bowl combine cereals, coconut and almonds.
2. In a saucepan, combine butter, sugar, and karo syrup. Bring to a boil for two minutes.
3. Pour over cereal mixture.
4. Spread on wax paper until slightly dry to the touch.
5. Separate into bit-sized clusters.

Egg Nog Cupcakes

2011-12-15T16:57:00.000-08:00

If you do not like egg nog, do not discount this recipe. Honestly, I do not like egg nog but I LOVE these cupcakes! They are delish and taste just like the holidays to me. I only make cakes with cake mixes because they are much easier and far more consistent.

Ingredients for the Cupcakes
1 box white cake mix
1 cup sugar
1 cup flour
2 eggs
2 tablespoon oil
1 1/3 cup egg nog
3/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Directions for the Cupcakes
1. Preheat oven to 350 degrees.
2. Combine all the ingredients in a stand mixer. Beat on high for two full minutes.
3. Follow the baking instructions on the bake of your cupcake box.

Ingredients for the Frosting
1 cup butter, softened
1/4 cup cream cheese
1 pound powdered sugar
1/4 + 2 tablespoons egg nog

Directions for the Frosting
1. Cream together the butter and cream cheese.
2. Mix in half the powdered sugar until creamy.
3. Add in the egg nog until completely incorporated.
4. Mix in the remaining powdered sugar.

Note: Top the cupcakes with a slight sprinkling of nutmeg to enhance the egg nog flavor.

Maple Walnut Fudge

2011-12-14T19:42:00.000-08:00

I LOVE fudge but that stuff is PRICEY! I honestly have NO CLUE why. The ingredients used to make fudge are very inexpensive. So, why not try this recipe and enjoy your own homemade fudge that is just as good as the stuff that they let you sample at Costco or the fudge they sell at the BYU bookstore. And an added bonus ... it couldn't be easier ... a fool proof recipe!

Ingredients

2 tablespoons butter

2/3 cup evaporated milk

1 1/2 cups sugar

1/4 teaspoon salt

2 cups miniature marshmallows

1 (12 ounce) package white chocolate chips

1/2 cup walnuts, chopped

1 1/2 teaspoons maple flavored extract

50 walnut halves or pieces

Directions

1. Line a 9x13-inch baking pan with foil.

2. Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan.

3. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.

4. Stir in the marshmallows, morsels, nuts, and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan.

5. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge (work fast so your fudge doesn't crack). Cut into squares with 1 nut half per square.

Pecan Caramel Rolls (Logs)

2011-12-11T22:07:00.000-08:00

I am not going to lie to you; this is not the easiest candy to make. But in the end, it will DEFINITELY be worth it. This is something totally different and surely will impress anyone. It is one of my best friend's family recipes and I am so glad that I gave it a try! This will now be a Christmas staple for my family!

Ingredients for the White Caramel
2 cups white sugar
2 Tbsp. white Karo syrup
1 cups whipping cream
142 tsp. salt
1 tsp. vanilla (add this after cooking)

Directions for the White Caramel
1. Mix sugar, cream, syrup and salt together in a mixing bowl.

2. Grease a heavy kettle with butter or margarine on the sides. Add sugar/cream mixture.

3. Cook and stir on high heat until it comes to a boil. Turn heat down to medium and cook to a soft ball stage* (230-232 F).

4. Pour out onto a buttered platter (baking sheet) and add vanilla. Don't stir. Cool for about 22 minutes.

5. Put mixture into a greased bowl. Beat with a wooden spoon (or if you are smart and realize we are in the 21st century, use a mixer) until it loses its gloss and it sets up (about 20 minutes). Put into a plastic bag and get all the air out of the bag. Refrigerate it and let it sit overnight.

Ingredients for the Dark Caramel
2 cups sugar
2 cups light Karo syrup
2 sticks butter
2 large cans of evaporated milk, divided
2 tsp. vanilla
1 bag of pecans (you might need more or less)

Directions for the Dark Caramel
1. Mix sugar, syrup, butter and one can of milk. Bring to boil and cook until slightly thick and brown, stirring constantly.

2. Add the other can of milk about 1/4 at a time so the mixture never stops boiling (this helps to prevent curdling). Cook until mixture forms a hard ball in cold water** (about 235 F) and it should take about an hour.

3. While this is happening, cover one large buttered baking sheets with pecans.

4. Add vanilla into the caramel mixture and pour onto the baking sheets. Let them cool completely (this could take awhile).

Directions for Assembly

1. Once the caramel is cooled, cut the white caramel into about 5 equal pieces (if you put them in the bag and push it all down to one end, this should be super easy) and make sure they are shaped like snakes (the same size as the caramel).

2. Place one strip onto the dark caramel. Roll the dark caramel around the white caramel and cut where the seem meets. Roll out so the seem seals together.

3. Cut into two inch long ropes. Roll in extra chopped pecans.

4. Wrap with wax paper.

5. Repeat with the remaining caramel.

6. Store in the refrigerator.

Chicken Adobe Chowder

2011-12-09T15:41:00.000-08:00

For "Foto Friday," this is a picture of my son in his snow suit. Clearly, he enjoys eating his outfit (I am also well aware that I should cut off the tags on my pillow).

This chicken adobe chowder definitely resembles the INCREDIBLE but discontinued chicken adobe chowder from California Pizza Kitchen. It is SO good! With the cold weather and slight snow, I couldn't resist making this hearty soup. DELICIOUS! If you liked the chicken adobe chowder from California Pizza Kitchen, give this a try!

Ingredients
2 tablespoons olive oil
1/2 red bell pepper, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 can green chilies (freeze the other half in plastic wrap)
1 chipotle pepper in adobe sauce (freeze the rest in plastic wrap individually), deseeded and diced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2-1 teaspoon salt
2 boneless skinless chicken breast, diced
2 cans chicken broth
1 can cream corn
1/2 cup corn
3/4 cup rice (5 minute rice)
1/2 cup whole milk or heavy whipping cream
Cilantro for garnish

Directions
1. Place the olive oil in a heavy-bottomed pot over medium-high heat. Saute the onion, red bell pepper, and green bell pepper until the vegetables are soft and beginning to color.
2. Add the green chilies, chipotle pepper, paprika, cumin, pepper, and salt and cook for another 2 minutes.
3. Add the chicken, stirring frequently, and cook for another 3 minutes.
4. Pour in the chicken broth and bring the soup to a full rolling boil. Stir in the creamed corn and corn. Simmer uncovered for 20 minutes.
5. Add the rice and heavy cream or milk and simmer an additional 5-10 minutes (or until the rice is super tender).
6. Top with cilantro if desired.

Cashew Macadamia Nut Crunch Candy

2011-12-08T08:52:00.000-08:00

This is one of my all time favorite treats during the holidays. My sister introduced me to it a few years ago and now I make it EVERY YEAR! This holiday candy MIGHT just change your life! It is really that good! And it has an incredible long shelf life.

Ingredients

3/4 Cup Chopped Cashews

3/4 Cup Chopped Macadamia Nuts

1/2 Cup Sugar

1 Stick of Butter2 Tbsp. Corn Syrup

1 Package Milk Chocolate Chips

Directions

1. Spread chocolate chips evenly across the bottom of a greased 8 X 8 foil pan.

2. In a large skillet over medium-low heat, melt the butter, sugar, corn syrup together.

3. Add the nuts and stir constantly unil the mixture begins to come together and turn light brown.

4. Spread over the chips and let cool.

5. Once cool, refrigerate until hard and then break into chunks (does not need to be stored in the refrigerator).

Peppermint Ice Cream with a Chocolate Swirl

2011-12-04T11:50:00.000-08:00

I know that I am late on "Foto Friday," so here is my son in an outfit that his grandma got him. I love it so much and he will be wearing it on Christmas Day.

Anyways, I know this is not on the list of things that I was going to share with you this month (as far as desserts), but it is SO good and I definitely recommend making it. It requires peppermint coffee flavoring (like the stuff that Starbucks uses). If you do not have any (which you likely don't), just go to your local Starbucks with a little Tupperware and ask them to fill it up for you. Sometimes, they will give it to you for free; other times, you have to pay $0.50. If you have a place that you can buy it by the bottle, you can get an entire bottle for $3.50 (now you can see how Starbucks makes so much money).

Personally, I like this flavoring better than extracts. It NEVER has that extract-y taste and I have tried it in frostings as well and LOVE it! If you would like, you can add crushed peppermint candies (soft or hard ones) to your ice cream mixture during the last few minutes of churning to add a slight crunch.

Ingredients for the Ice Cream

2 cups heavy cream, divided

1 cup whole milk

3/4 cup sugar

Pinch of salt

1 teaspoon vanilla extract

1/4 cup peppermint coffee flavoring

Chocolate Syrup (recipe follows)

Directions

1. Combine 1 cup of the cream with the sugar and salt in a medium saucepan and cook over medium heat, stirring occasionally, until the sugar completely is dissolved.

2. Remove the mixture from the heat and stir in the remaining 1 cup of cream, whole milk, vanilla extract and peppermint flavoring. Place in the refrigerator until mixture is cold.

3. Put into your ice cream machine and freeze according to the manufacturers instructions.

4. As you pour your ice cream into an airtight container, swirl your chocolate mixture into it. Place the ice cream into the freezer for storage.

Chocolate Syrup Ingredients
Chocolate chips
Butter, melted
Light Karo Syrup

Directions
1. Mix chocolate chips and melted butter over a warm stove until almost completely dissolved. Remove from heat and continue stirring until there are no more chocolate chunks.
2. Add a small amount of Karo Syrup to make it silkier.

Note: I do not know the exact measurement. I normally just throw in a few tablespoons of butter and a handful or two of chocolate chips. I probably use about a tablespoon of Karo Syrup. Just play around with it some.

It's Beginning to Look a lot Like Christmas!

2011-12-01T17:36:00.000-08:00

With today being the first of December (yes, we are already in December), I figured that I would share some great recipes from the past with you as well as some other recipes that I will be posting throughout the month. I absolutely LOVE the holidays! These are some of my all time FAVORITE things to make around the holidays. There are 25 for the 25 days of Christmas! If you have any additional recipes that are a family tradition for you or any that you absolutely love, please share them!

Happy Baking!!!

Coconut Macaroons Dipped in Chocolate (post coming this month)
Chewy Dense Brownies with Peppermint Frosting (post coming this month)
White Chocolate Peppermint Popcorn (post coming this month)
Cashew and Macadamia Nut Crunch (post coming this month)
Egg Nog Cupcakes with Egg Nog Frosting (post coming this month)
Caramel Pecan Rolls (post coming this month)
Coconutty Sweet Chex Mix (post coming this month)
Almond Joy Cookies (post coming this month)
Microwave Peanut Brittle
Turtle Cookies
Candied Nuts
Chocolate and Coconut Lace Cookies
Cookies Cutter Peppermint Bark
Cinnamon Roll Popcorn
Nanaimo Bars
S'mores Bars
Nordy Bars
Peanut Butter Popcorn
Muddy Buddies
Caramel Turtles
My Grandma's Famous Caramels
Killer Caramel Brownies
Toasted Coconut Marshmallows
Sugar Cookies (I Use a Buttercream Frosting Though)
Vanilla Pecan Pie Bars

Microwave Peanut Brittle

2011-11-27T20:32:00.000-08:00

My grandma makes the best peanut brittle. When I was visiting her, I discovered that she actually did it in the microwave. Now do not turn up your nose just because it is done in the microwave. This stuff is the easiest thing ever and could not be better! During the Christmas holiday, you definitely need to add this to your cookie making list.

Ingredients
1 cup raw Spanish peanuts
1 cup sugar
1/2 cup light Karo syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Directions
1. Place foil on a cookie sheet. Grease the foil with butter, set aside.
2. Combine the peanuts, sugar, karo syrup, and salt in a microwave safe container. Microwave on high for 8 minutes, stirring once after 4 minutes.
3. Add the butter and vanilla. Stir and cook on high for one more minute.
4. Add baking soda. Stir and pour onto prepared cookie sheet. Let cool and break into pieces.

Thanksgiving Dinner Rolls

2011-11-25T15:14:00.000-08:00

Sorry that I have been M.I.A. lately. With the holidays, I did not have time to write any new posts but I have been baking and cooking up a storm so I will be posting those recipes during the upcoming week. For "Foto Friday" I did a picture of my grandparents (Cash's great grandparents) and Cash. I love pictures that show the different generations like this!

Anyways, I made these rolls for Thanksgiving and everyone was telling me how light and fluffy they were. DELICIOUS! It makes 24, so you may want to half the recipe if you only want 12. I know that I have been posting numerous rolls lately. They are all so good but have slight differences. I love to make different rolls for different occasions. This is a great dinner roll for Thanksgiving/Christmas, etc... I will definitely be making these for Christmas.

Ingredients
2 cups whole milk (use part heavy cream and part 1%/skim if you are in a pinch)
1/2 cup + 1 tablespoon sugar, divided
1/3 cup butter
2 teaspoons salt
2 packages active dry yeast (4 1/2 teaspoons), preferably bread machine yeast
2/3 cup warm water
8-9 cups flour, divided
3 eggs, beaten

Directions
1. Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until the butter melts (do not let the milk boil). Remove from heat and allow to cool to lukewarm (if it is too hot, then it will kill your yeast).
2. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes (the yeast should be bubbly).
3. In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds scraping down the sides of the bowl when necessary.
4. Add yeast mixture to the milk/flour mixture and beat on high for 3 minutes.
5. Add the beaten eggs.
6. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft- it will be coming away from the sides of the bowl, but still sticky to the touch.
7. Place the bowl in a warm place and cover with a clean towel. Allow to rise 1 hour (or until doubled in size).
8. Spray 2 9x13 pans with cooking spray. Split the dough into two equal parts. Divided each of those pieces into 12 equal pieces. Roll each into a ball and place them into the prepared pans.
9. Cover the pans with a clean cloth and allow to rise in a warm place for about 30 minutes.
10. Preheat oven to 375. Bake for 15-18 minutes or until golden brown.
11. When done, remove from oven. Rub a stick of col butter over the tops of the rolls.

Tips: Do not think that you have to have super warm/hot water to use with your yeast. When the recipe calls for WARM yeast, it should just barely be warm. Not boiling and not hot. If it is too warm, your dough will not rise because it kills the yeast. This goes for any recipes dealing with yeast.

THE BEST CINNAMON ROLLS EVER!

2011-11-12T13:27:00.000-08:00

Sorry about my late "Foto Friday." My husband had his first ever basketball game as a division one assistant coach. It was his scout and THEY WON! They beat a good team by 17 and I couldn't be more proud of everyone involved. As you can see above, I still have a picture for you (just a day late) of us watching practice one day last week.

Anyways, my friend from Becoming Betty invited me over to make cinnamon rolls last week. I have to admit, I have a tried and true Cinnamon Roll Recipe that I absolutely love. I have also had far too many bad homemade cinnamon rolls over the years. Whether they are over cooked, dry, hard, not enough filling, not enough frosting, etc... I would venture to say most homemade cinnamon rolls are not worth the time or effort. So going over there, I didn't know what to expect but I do know that I have loved everything she has made me and all the recipes that I have tried from her blog. I had to leave before they were done but luckily, she brought some over to my house later that night.

My family came into town that same night so I waited to crack open the containers until they got here. They arrived hungry after a long drive so I asked if they wanted any cinnamon rolls. Let me spare you and just say, I ate TWO cinnamon rolls (and these things were MASSIVE) by myself within the first hour of my family arriving. My oldest niece also ate TWO. The kids could not stop eating them. They were gone within 12 hours and she brought over two full containers of cinnamon rolls. That is all somewhat sickening to admit but I really just cannot put into words how incredible these bad boys were. So THANK YOU THANK YOU THANK YOU to Becoming Betty for introducing me to this recipe. I am making them for my husband and all of the coaches tomorrow and I cannot wait!

I will also tell you that I was also skeptical about not using cream cheese frosting on cinnamon rolls but trust me, this is the perfect frosting for these incredible cinnamon rolls.

Ingredients for the Dough

1 can evaporated milk

4 cups hot tap water

1 cup sugar

1 egg

1/2 cup oil

1/2 cup potato flakes

3 tablespoons yeast

2 tablespoons salt

12 -13 cups flour

Ingredients for the Filling

2 cups brown sugar, packed
5 tablespoons cinnamon

1 cup sugar1/3 cup butter, softened

Ingredients for the Frosting

1 cup butter, softened at room temperature

32 ounces powdered sugar

Dash of salt

2 teaspoons vanilla

Enough milk to make your frosting spreadable

Directions

1. Combine all ingredients but the flour together in a stand mixer. Add 11 cups of flour and mix. Continue mixing and adding more flour until the dough pulls away from the sides. Mix for 6 minutes.

2. Let the dough rest for 10 minutes.

3. Divide the dough in half or into thirds, depending on how big of cinnamon rolls you want. Roll out the dough onto a floured surface into a large rectangle. Cover the dough with a fair amount of melted butter (or you can use spreadable butter and brush it on with a pastry brush).

4. MIx the cinnamon and white sugar together. Sprinkle the dough with the cinnamon sugar mixture and then a TON of brown sugar (use WAY more than you think is necessary).

5. Roll up tight and cut the cinnamon rolls using a string or floss.

6. Place the cinnamon rolls in a pan and let rise until they have doubled in size.

7. Bake at 350 for 15-18 minutes, depending on how big your cinnamon rolls are.

8. Combine all the ingredients for the frosting. Frost the rolls with the buttercream frosting.

Hearty Queso Chicken Soup with Black Beans and Potatoes

2011-11-08T15:57:00.000-08:00

For starters, can we talk about these pumpkin cookies that my friend over at Becoming Betty brought to my house last week. They were melt in your mouth good. If you need a good pumpkin cookie recipe, you now have one! SO good! Is it bad to admit that I ate half of the plate that she brought over within the first hour of her dropping them off? What does that tell you? DELICIOUS!

Anyways, I made this for my in-laws a while back and forgot to blog about it (this was right around the time when my family was moving and things were crazy). I am not quite sure how it slipped my mind, because it was SO GOOD! This recipe couldn't be simpler and really is foul proof. Who doesn't like a good bowl of soup as the weather is getting colder? (my goal for the winter is to make some sort of soup/chili/stew at least once a week) What are your favorite soup/chili/stew recipes?

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken (I get mine from Costco), undrained (or you can use 2 cups chicken, cooked and shredded)
1 tablespoon ground cumin
1/4 teaspoon salt (I used more)
1/4 teaspoon pepper (I used more)
1/4 teaspoon Lawry's garlic salt with parsley
3 3/4 cups chicken broth
2 10-ounce can cheddar cheese soup, divided
1 10-ounce can cream of chicken soup
1 15-ounce can black beans, drained
1 10-ounce can Mild Rotel Tomatoes
2 cups baking potatoes, diced
1/4 cup fresh cilantro, chopped

Directions
1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently.
2. Stir in garlic and chicken. Cook and stir for 1 minute.
3. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender.
4. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

Flour Tortillas (Without a Tortilla Press)

2011-11-07T15:46:00.000-08:00

Every time I buy tortillas, they go bad before my family can eat the entire bag; so, when I saw this recipe here, I decided that I would third the recipe and give it a try (that way I only made 4 tortillas instead of 12). They were FANTASTIC! I am not going to lie to you and tell you how they taste like authentic tortillas straight from Mexico (I used to live right by the border and bought the real stuff by the dozens each week) because they do not. There is no lard being used, which is an essential ingredient in homemade Mexican tortillas. All that being said, I hope that I have not detoured you from trying this recipe because they are DELICIOUS. Personally, I will not buy tortillas again now that I have this recipe.

Ingredients
3 cups all-purpose flour
2 teaspoon baking powder
1 heaping teaspoon salt
5 tablespoons shortening (or unsalted butter, softened)
3/4-1 cup water (I used closer to 1 cup)

Directions
1. Combine the flour, baking powder, salt, and shortening in the bowl of a food processor. Pulse until the mixture is crumbly, about 15 seconds. Scrap down the sides of the bowl and do it again so all of the flour is incorporated with the shortening.
2. While the food processor is running, add the water in a slow, steady stream until the dough just forms a ball.
3. Knead the dough ball on a floured surface for about 30 seconds, until the dough is tacky.
4. Divide the dough into 12 equal pieces and form into balls. Cover with a towel and let rest for 10 minutes.
5. On a floured surface, roll the balls into super thin tortillas (thinner than you would think because they expand slightly with the heat).
6. Heat a large skillet over medium heat. Transfer the shaped tortillas to the heated skillet (one at a time) and cook each side until parts of it are golden brown (cooking it low and slow is better than burning a few of them).
7. Repeat the cooking process with the remaining tortillas. Store in an airtight bag in the refrigerator for up to a week, or freeze.

No Bean Slow Cooker Chili

2011-11-04T04:54:00.000-07:00

For this Foto Friday, you can see a picture of my son that was taken about a week ago by the photographer who took my husband's team pictures. She is AMAZING! If you live in the area and need pictures for anything, I would DEFINITELY recommend her.

Anyways, onto the Chili. I saw this chili on Good Morning America this morning. I do not normally watch this show but my son is sick :( so I was rocking him to sleep while watching GMA. Emril made it and let me just say, this Chili is FANTASTIC! It is so different from my other slow cooker chili. I love both so much! And they are both made in my favorite kitchen tool ... the slow cooker! This is obviously super easy and really really delicious. Try both and tell me what you think.

Ingredients

1/4 cup chili powder

2 tablespoons whole cumin seed

1 teaspoon cayenne pepper

3/4 teaspoon ground cinnamon

2 teaspoons dried Mexican or regular oregano, crumbled between your fingers

3 bay leaves

2 teaspoons light or dark brown sugar

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-to-2-inch cubes

1 teaspoon freshly ground black pepper

2 1/2 teaspoons kosher salt

3 tablespoons vegetable oil

3 medium onions, coarsely chopped (about 4 cups)

1 1/2 cups chopped celery, including leaves

6 garlic cloves, roughly chopped

2 jalapeno chilies, roughly chopped (or 1 4-ounce can of green chilies)

1 1/2 cups chicken broth

2 tablespoons tomato paste

1 28-ounce can crushed tomatoes

1 ounce semisweet chocolate, coarsely chopped

3 tablespoons masa harina (corn flour, not cornstarch)

1/2 cup chopped cilantro leaves

1/2 cup chopped parsley leaves

Grated cheddar cheese, for garnish

Chopped green onion, for garnish

Sour cream for garnish

Directions
1. Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt. Heat 2 tablespoons of the vegetable oil in a 12- inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6- quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
3. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
4. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the chicken broth, tomato paste, and crushed tomatoes and simmer for 3 minutes.
5. Stir in the chocolate, masa harina, and remaining 11/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
6. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

Note: Leftover chili may thicken up and need to be reheated with a little low sodium broth.

Another Note: If you buy a can of tomoatoe paste and do not know what to do with the rest, wrap it in plastic wrap in a log shape. Freeze and cut off tablespoons as needed for future recipes.

Grandma's Hot Dish

2011-11-02T18:57:00.000-07:00

Side note: If you have a minute, go to this link and like the page, then like my son, Cash's, picture (in the Chef outfit picture that I posted about a week ago). If he wins, we get a gift card to this boutique. There are not many applicants so we have a shot and are very hopeful.

Sorry for being M.I.A. all weekend. I have been baking and cooking up a storm. I attempted to make an apple bread and it was a BUST! Do you have a good apple bread recipe? I have made some great tasting things lately including this dish.

Growing up, my grandma would make this dish for my family. To this day, it is a constant request for her to make every time we go to her house. It is SO good. A definite comfort food. Who doesn't love a casserole? I will be the first to admit that they do not look appetizing, but boy do they taste good! You can even make this ahead of time and store it in the refrigerator for a few days.

Ingredients
2.5 pounds ground beef, cooked and drained
1/2 onion, diced
1 can tomato soup
1/2 cup ketchup
2 cans corn, drained
Mashed potatoes (cooked and seasoned how you like them, I use cream and butter) to make a 2 inch layer

Directions
1. Preheat oven to 350 degrees.
2. Combine your browned beef, onion, tomato soup, and ketchup in the bottom of a 9x13 baking dish.
3. Next, layer the dish with the two cans of corn. Top with the potatoes.
4. Bake for 45 minutes or until heated through and bubbly on the bottom.

Cinnamon Sugar Banana Bread

2011-10-28T09:07:00.000-07:00

So I have decided to start a thing each week called 'Fotograph Friday.' Each Friday (cross my fingers that I actually remember), I am going to post a picture of my son. Maybe you could care less to see them, but you know how it is as a mom; you think your son is the cutest ever and have to share his pictures with everyone (and I have quite a few friends/family who check this blog from time to time). This weeks picture was from today in his new outfit. He is just over 5 months old. I hope you enjoy!

I have been obsessed with my banana bread recipe for years. I have no idea what made me try this new recipe, but I am not sorry that I did. It is so different from my other one but SO good. Between my husband and I, we ate a whole loaf in 3 days ... RIDICULOUS! That is a LOT of bread! Seriously, just give this new banana bread recipe a try. What do you have to lose?

Ingredients for the Bread
1/2 cup butter or margarine
1 cup brown sugar
2 eggs
1 cup ripe banana, mashed (approximately 3 medium)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup milk + 1/2 tablespoon vinegar or 1/2 cup buttermilk
1 teaspoon cinnamon

Ingredients for the Topping1/2 teaspoon cinnamon
2 tablespoons sugar

Directions

1. If making your own buttermilk put 1/2 tablespoon vinegar in 1/2 cup measuring cup and fill the rest of the way with milk, set aside.

2. Spray two loaf pans (8" x 4") with cooking spray or line two muffin pans with cupcake liners.

3. Cream together butter and sugar. Add in mashed banana, egg, and vanilla and mix until combined.
4. Add flour, baking soda, salt, and cinnamon. Mixing the rest of the way by hand, add half of dry ingredients and mix and then half of the milk and mix. Do the same with the other half of dry and wet. Do not over mix!
5. Evenly divide batter into loaf pans or muffin tins.
6. Combine the 1 tsp cinnamon and 1/4 cup sugar and sprinkle top of loafs or muffins generously with cinnamon sugar before baking.
7. Bake at 350F. For loaves bake for 50-55 minutes or muffins 25-30 minutes or until knife comes out clean.

Texas Roadhouse Rolls

2011-10-27T07:28:00.000-07:00

Have you ever been to Texas Roadhouse? Their rolls are UNREAL! These are very similar to those and my families new favorite homemade rolls. Our next door neighbor came over and had a few. She loved them! My husband cant wait to have sandwiches on them tomorrow and wants me to make another batch ASAP. I think I found my new go-to roll recipe.

Ingredients
2 teaspoon active dry yeast plus 1 teaspoon sugar
1/4 cup warm water
1 cups milk
1 tablespoon melted butter
1/4 cup sugar
3-4 cups flour
1 egg
1 teaspoon salt

Directions
1. Add yeast and 1 teaspoon sugar to the warm water. Set aside.
2. Place milk in microwave for 45 seconds. Add butter to milk and stir in until butter is completely melted. Check the temperature of the milk, it should be lukewarm. If it is not lukewarm allow it to cool.
3. Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer. Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter. Let rest for 10 minutes.
4. Add the egg and salt to the mixture. Beat well. Add enough remaining flour to for a soft dough.
5. Knead dough in mixer with dough hook until smooth and satiny.
6. Cover and let rise in a warm area until doubled in size.
7. Once doubled in size, punch and let rest for 1- minutes.
8. On a lightly floured surface, shape dough into a long rectangle. Using a pizza cutter, cut the rectangle in half. Cut each half into six pieces.
9. Place on a greased baking sheet and let rise until doubled.
10. Bake at 350 degrees for 10-15 minutes, until golden brown.
11. While hot, butter the tops of the rolls if desired.

Slow Cooker Jambalaya Soup

2011-10-25T19:53:00.000-07:00

My husband is an assistant women's basketball coach at a D1 school so I get to go recruiting with him on a regular basis. Recently, we went to Brooklyn and I had Jambalaya Soup at a restaurant there. I searched and searched for a similar recipe that I could use to duplicate that incredible soup but couldn't find a thing. Since I was coming up with my own recipe, I obviously preferred to use the slow cooker. It turned out INCREDIBLE; it was just like the soup that I had in Brooklyn. This will definitely be a staple in our home this winter.

Ingredients
1 pound boneless skinless chicken breasts, cooked and chopped or shredded (depending on how you cook it)
1 pound andouille sausage, diced in SMALL bite size pieces
1 14.5 ounce can diced tomatoes, undrained
1 14.5 ounce can tomato sauce
2 14.5 ounce can chicken broth
1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon plus 1 teaspoon cajun seasoning
2 teaspoons cayenne pepper or chili powder (whatever you have on hand)
1 1/2 cups rice, cooked

Directions
1. Place everything into the slow cooker but the rice. Cook on low for 8 to 10 hours (I haven't tried it on high, but I am sure that it would work if you cooked it on high for 4 to 6 hours).
2. Add in the desired amount of rice to each individual bowl (I put a few tablespoons into the bottom of each bowl before dishing up the soup). Once the soup is cooked down, you can stir in the remaining rice (I do this because the rice seems to suck up all the soup juices, and it tends to get gummy because the hot soup overcooks the rice).

Slow Cooker Whole Chicken

2011-10-25T06:52:00.000-07:00

This week, I have already used my slow cooker TWICE! Yesterday I made a whole chicken in it, and today I am making Jambalaya Soup (recipe to come later). If you do not have a slow cooker, you are truly missing out!

I have made a whole chicken in the oven, had it on a bbq, and now in the slow cooker. They all have a slightly different taste. I would have to say that the slow cooker chicken might be my favorite. It is SO easy and literally fell off the bone. I don't have to be home standing over a bbq or oven to cover and uncover. If you are scared of cooking a whole chicken, be afraid no more. You can get a whole chicken on sale for cents per pound (the last ones I got were $0.69/pound).

This recipe is very versatile. You can change the spices, add vegetables to the slow cooker (i.e. onions, carrots, celery, etc...), or add fruit to the slow cooker or inside of the chicken (i.e. stuff the inside of the chicken with apple slices or put quartered lemon into the slow cooker) to change the flavor. The leftover chicken is great for making chicken salad sandwiches, soups, salads, etc... I will definitely be making this again.

Ingredients
Whole Chicken
Poultry seasoning
Paprika

Directions,
1. Take a 1.5'-long strip of aluminum foil and crinkle in the shape of a worm. Turn that wormed aluminum foil into a circle by connecting the two ends. Place in the bottom of your slow cooker.
2. Remove the insides of the chicken (usually in a bag so you don't have to determine what's what) and rinse inside and out. Pat the chicken dry.
3. Season the chicken GENEROUSLY with poultry seasoning inside and out (be sure to get it everywhere and on both sides). Season with some paprika inside and out as well.
4. Place breast-side up (so the wings flap out and the pop-up thermometer is facing up (if you have one) on the aluminum foil so the chicken is not touching the bottom of the slow cooker.
5. Cook on high for one hour. Reduce heat to low and cook an additional 6-10 hours (based on the size of your chicken) until your pop-up thermometer pops up or the juices run clear.

Candy Corn M&M Blondies

2011-10-23T12:34:00.000-07:00

Before I get to the recipe, I have to share with you a picture of my 5 month old son in his Halloween costume! I submitted it to some contest as well, because I think he is so cute (biased ... yes!). You can see the full submission Here. Search last name Barrett, and you will see my son in all his glory. I am not a weird stage mom, I promise; I just couldn't resist because this picture is on of my all time favorites! Ps. Thank you Brynner for the cutest Halloween costume EVER!

Anyways, have you tried the new Candy Corn M&Ms? I am seriously obsessed! They are sold at Wal-Mart and I have stocked up. I made these blondies that I found on Cookies and Cups but changed the white chocolate to the Candy Corn M&Ms. This dessert is TDF (to die for) and so so easy. Making these around Halloween will be a new tradition in my household as long as the Candy Corn M&Ms are still around.

Ingredients

1/2 cup butter, melted

1 cup packed dark brown sugar

3/4 cup butterscotch chips, melted

1 egg

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups flour

1 cup Candy Corn M&Ms (plus a few extra to top it off with)

Directions

1. Preheat oven to 350 degrees. Line an 8x8 baking dish with foil and spray with nonstick cooking spray. Set aside.

2. In a mixer with the paddle attachment, combine melted butter, brown sugar, egg, and vanilla. Mix until well combined.

3. Add melted butterscotch chips and mix until everything is incorporated.

4. Add the baking soda, salt, and flour and mix.

5. With your spatula, mix in the M&Ms (if you mix with your mixer it will chip off the candy coating). Spread prepared pan and top with a few extra M&Ms. Bake for 30-40 minutes (until a toothpick comes out clean).

6. Let cool completely before cutting into squares.

Reese's Peanut Butter Chocolate Cake Cheesecake

2011-10-18T16:53:00.000-07:00

This is VERY similar to the Reese's Peanut Butter Chocolate Cake Cheesecake from Cheesecake Factory. They are over $50 from the Cheesecake Factory for a 10-inch cheesecake. It will cost you about $10 to make (if you buy things on sale, which I always do). It does take some time and you definitely need some room in your freezer. Other than those two side-notes, this is just as easy as baking a cake.

I made this for my family when they came into town and they loved it. I also dropped some off at my friend, Holly's house (Holly is the author of Becoming Betty). I haven't seen her in forever so it was great to catch up. I wish our busy schedules allowed us to see each other more! Anyways, the caramel sauce was the one that I posted here from her blog. My mom can't stop talking about that caramel sauce; if you have yet to make that caramel sauce, go do it ASAP!

I would say that I will continue looking for a chocolate frosting that is darker/denser (if you think you have a good pairing, please pass along the recipe). The chocolate frosting was a good pair but didn't taste the same as the one from Cheesecake Factory. Don't get me wrong, it is still delicious! It just wasn't the exact same.

If you have the time or a special occasion, make this! You will impress everyone. They won't know that although it took a ton of time, it was quite easy.

Ingredients for the Cheesecake
30 mini peanut butter cups, each one quartered
2 sticks softened butter
1 cup sugar
4-8 ounce packages cream cheese, softened
1-3 ounce package cook and serve vanilla pudding
4 eggs
2 teaspoons baking powder

Ingredients for the Chocolate Cake
1/2 package dark chocolate fudge cake mix
1/2 package chocolate fudge instant pudding (3.9 ounce package)
1/2 cup sour cream
1/4 cup water
1/4 cup vegetable oil
2 eggs

Ingredients for the Caramel Sauce
1 cube butter
2 cups brown sugar
1 cup half and half
Dash of salt
1 tablespoon vanilla

Ingredients for the Chocolate Frosting
1 2/3 cup semisweet chocolate hcips
1 1/2 cups heavy cream
1/2 tablespoon corn syrup

Ingredients for the Peanut Butter Frosting (I halved this recipe)
1 cup peanut butter
5 tablespoons butter
1/3 cup heavy whipping cream
1 1/2 - 2 cups powdered sugar (depending on how thick you want your frosting)
3/4 teaspoons vanilla extract

Additional Ingredients
Peanut halves
Reeses, quartered

Directions for the Cheesecake
1. Preheat oven to 325 degrees. Line two 9-inch pans with parchment. Spray with nonstick cooking spray. Set aside.
2. Cream butter and sugar in a stand mixer fitted with a paddle attachment. Add cream cheese a little at a time. Mix until fully incorporated.
3. Add the eggs, one at a time. Add the vanilla pudding and baking powder. Mix until smooth.
4. Stir in the peanut butter cups with a spatula.
5. Place half of the batter into each of the prepared pans. Bake for 55-60 minutes (they will deflate when you take them out which will create a lip, allowing the caramel to not spill over the edges). Immediately put the pans with the cheesecake in them into the freezer and leave until completely frozen.

Directions for the Chocolate Cake
1. Preheat oven to 350 degrees. Line two 9-inch baking pans with parchment paper and spray with nonstick cooking spray.
2. Combine all the ingredients in a mixer and beat on medium-high for 2 minutes, scrapping down the mixture at about the 30 second mark.
4. Pour half the batter into each of the 9-inch baking pans. Bake for 20-25 minutes (or until a toothpick comes out clean).
5. Allow cakes to come to room temperature and level.
6. Place the pans with the cake in them into the freezer.

Directions for the Caramel Sauce
1. Heat the butter, brown sugar, half and half, and salt on medium/low heat, stirring constantly.
2. Cook for about 10-12 minutes. Place in the refrigerator until completely cooled and thickened.

Directions for the Chocolate Frosting
1. Put chocolate chips in a medium bowl. Meanwhile, heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chocolate chips.
2. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tablespoon corn syrup and stir (this will be the frosting for the top of the cake). Place in the refrigerator.
3. Meanwhile, take the remaining chocolate mixture and mix with a whisk attachment for 5-10 minutes (this will be the frosting for the sides of the cake). Place in the refrigerator.

Directions for the Peanut Butter Frosting
1. 1. Cream together the butter and peanut butter. Add the heavy whipping cream.
2. Add the powdered sugar and vanilla.

Directions for Assembly
1. Take the frozen cheesecakes and chocolate cakes. Top each with the cooled caramel, peanut halves, and additional quartered reeses. Return to the freezer until the caramel is frozen.
2. Place a piece of wax paper on the bottom of your serving plate. Stack the cakes beginning with a chocolate cake, then cheesecake, then chocolate cake, then cheesecake. Wrap in plastic wrap and freeze for at least a few hours.
3. Unwrap the cake and top with the chocolate ganache (the one with the corn syrup) making sure that it does not go over the edge. Return to the freezer.
4. Meanwhile, take the chocolate frosting out of the refrigerator and let it come to room temperature. Frost the sides of the cake with the room temperature chocolate frosting.
5. Place the peanut butter frosting in a pastry bag with the tip of your choosing. Decorate your cake with the peanut butter frosting.

Chicken Fiesta Soup

2011-10-17T12:03:00.000-07:00

Another slow cooker recipe! I made this while my parents were here (hence there not being any new posts lately) and everyone LOVED it! My mom even asked me for the recipe. Nothing feels better than your mom asking for a recipe of something you made because no matter how hard you try, your cooking never seems to be as good as your mothers.

Ingredients

4 boneless, skinless chicken breast, cooked and shredded

1 can (14 1/2 ounces) stewed tomatoes, drained

2 cans (4 ounces each) chopped green chilies

1 can (28 ounces) enchilada sauce

1-14 1/2 ounce can chicken broth

1 cup finely chopped onion

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

3/4 teaspoon black pepper

1/4 cup minced fresh cilantro

1 cup frozen whole kernel corn

1 can black beans

1 yellow squash, diced

1 zucchini, diced

8 ounces cheddar cheese, shredded for garnish

8 ounces sour cream for garnish

Directions

1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, salt, cumin, chili powder, pepper, cilantro, corn, beans, squash, and zucchini in a slow cooker.

2. Cover and cook on low for 8 hours.

Note: you may think that the squash and zucchini will be mushy but the squash and zucchini held their shape nicely and were a delicious, yet healthy addition.

Sour Cream Strawberry Ice Cream

2011-10-12T19:16:00.000-07:00

I know what you are thinking ... disgusting! Sour cream ... ice cream ... how can this be good? Just trust me on this one. It is TDF! The sour cream gives it a nice creaminess, while letting the sugar sit in the strawberries gives the ice cream the perfect amount of sweetness. I know this is not a fall flavor and strawberries are basically out of season but I would recommend holding onto summer with this ice cream just like I did today! :)

If you need a good fall recipe, make these ... Ultimate Oatmeal Cookies, which I will be making tomorrow for my family that is coming into town.

Ingredients
1 pound strawberries, hulled and sliced
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Directions
1. Place the sliced strawberries and sugar in a bowl. Stir until the sugar is mostly dissolved and let sit at room temperature for at least one hour; stir occasionally.
2. Pulse the strawberries mixture (including juices), sour cream, heavy cream, and lemon juice in a food processor until very few chunks remain.
3. Refrigerate mixture for at least one hour.
4. Freeze mixture in ice cream machine based on the manufacturers directions.

Beefy Taco Joes

2011-10-07T17:05:00.000-07:00

I don't even know how I came across this recipe but boy am I glad I did. This is similar to the classic sloppy joe recipe that everyone has had but with a slight twist. I was skeptical looking at the ingredients because I didn't know if there would be enough flavor. Trust me, throw that skepticism out the window, because this is super flavorful. So good and couldn't be easier for a quick weeknight meal.

From start to finish, this recipe took about 15 minutes! Yes you read that correctly, 15 minutes! With only three ingredients, this recipe was so full of flavor. It cost me less than $3 for the entire meal (I halved the meal).

Ingredients
1 pound ground beef
1 can condensed tomato soup
1 cup salsa
Salt and pepper to taste
Grated cheese, if desired
Sour cream, if desired
Hamburger buns

Directions
1. Brown the ground beef. Salt and pepper to taste.
2. Add the tomato soup and salsa and heat until warmed through.

Serve over a bun with cheese and sour cream if desired.

Pineapple Goo Cake

2011-10-06T10:27:00.000-07:00

So my friend Holly (from Becoming Betty) linked one of her posts to my blog. Since, my views have skyrocketed. Her blog is definitely big time. I recently changed the view of my blog and for some reason the "About Me" and categories are gone (but you can click on the categories below a recipe and it will do the same thing for you).

This blog started out as something my friend and I did for fun. Then she got too busy so it has become my food blog. The main reason that I post recipes on here is so I can have my own "cookbook" no matter where I am. All the recipes that I like are right here. Most of my recipes are from someone else (sometimes I change a thing or two) and I don't always give credit where credit is due (from other blogs). To me, food is about bringing people together and sharing something with someone that you are passionate about (even though I know it is not proper etiquette).

Also, I don't take my own pictures. I am awful at photography. I know people eat with their eyes first (including me); therefore, I find a picture of something that looks identical to what I made so I remember what it actually looked like (not how horrible my picture is). And, truth be told, normally can't wait to try things long enough to take a picture.

I do not write a lot (I don't have time; normally, I do not read what everyone else writes, so I figure no one would read what I write). Since this is essentially my "cookbook," I just need a few words to help me remember what each dish was like. I assure you that everything on here is DELICIOUS! I only post things that I love because there is nothing worse than making something from somewhere and having it turn out awful. In addition, I would never vent/complain on a blog. That just isn't me. There are too many things to be happy about rather than things to complain about in my opinion. So, basically I hardly write anything, which may or may not bother you.

Anyways, here are a few pictures of my little family!

And...my boys who are the cutest things EVER!

Anyways, thanks for stopping by my "cookbook." I hope you enjoy my recipes.

Thank you Paula Deen for all that you do. From your entertaining show to your incredible recipes, I must take a minute send you my greatest appreciation. I love that you garnish things with butter and constantly use cream instead of milk. Although your recipes keep me at least 10 pounds heavier than I would like to be, I just cannot resist your tasty desserts.

Another one of Paula Deen's incredible desserts. Serve this bad boy with ice cream and call it a night!

Ingredients for the Cake

2 cups flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

2 large eggs

2 (8-ounce) cans crushed pineapple, undrained

Ingredients for the Icing

1 1/2 cups sugar

1 cup butter

1 (5-ounce) can evaporated milk (or 10 tablespoons)

1 teaspoon vanilla extract

Ingredients for the Topping

Coconut

Pecans

Directions for the Cake

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with nonstick baking spray.

2. In a large bowl, place all of the "Ingredients for the Cake." Mix until combined.

3. Pour batter into prepared pan and bake for 25-30 minutes (until a wooden toothpick comes out clean).

Directions for the Icing

1. While the cake is baking (when there is about 10 minutes left on the timer), bring the sugar butter and evaporated milk to a boil over medium heat. Boil for 2 minutes stirring constantly.

2. Remove from heat. Stir in vanilla.

Directions for Assembly

1. While cake is still hot, use the end of a wooden spoon to make 1/2-inch-deep holes in top of cake at 1-inch intervals.

2. Pour the goo icing over the cake. Sprinkle with coconut and pecans.

Store in the refrigerator.

Homemade Cheez-Its (Or Mini Cheese Biscuits)

2011-10-04T17:38:00.000-07:00

I accidently bought sharp cheddar cheese at the grocery store and I am definitely not a fan. It is too strong for me. So I found this recipe for homemade Cheez-Its that would use up some of my sharp cheddar cheese. These turned out UNBELIEVABLE. I cooked mine a so they weren't crunchy, which is why I call them a mini cheese biscuit.

If you make them crispy, they will be just as good the next day. If they are softer like a biscuit, I think these are much better somewhat warm and fresh.

They are SO SO good! I could not stop eating them! Cation: You might become addicted to these upon the first bite.

Ingredients
8 ounces sharp cheddar cheese, shredded
1/4 cup butter, softened
1 teaspoon salt
1 cup flour
about 1/4 cup cold water

Directions
1. Cream together the cheese, butter, and salt.
2. Add the flour until the mixture looks like little pebbles.
3. Add the water, a little at a time, until the dough begins to come together.
4. Form the dough into a disk shape and cover with plastic wrap. Place in the refrigerator for an hour.
5. Preheat oven to 375 degrees.
6. Place flour on the counter. Roll the dough out to 1/8" thick sheet and cut into squares. Poke the center with a fork or chopstick.
7. Bake for 12 minutes.

Beefy Mushroom Pork Loin Slow Cooker Recipe

2011-10-04T17:13:00.000-07:00

SHOCKER! I am using my slow cooker again! My good friend Allison, a fiery red-head who I adore from BYU, gave me this recipe ... and boy oh boy am I glad that she did! My husband was somewhat skeptical because he DOES NOT like mushrooms. After one bite he told me, "this is WAY good!" Super simple (as most slow cooker recipes are), yet absolutely delicious!

I split everything in half and froze the remaining half of the pork loin and half of all the soups so I can make another batch of this at a later date.

Serve over some mashed potatoes and enjoy!

Ingredients
1 Pork Loin
1 can cream of mushroom soup
1 can beefy mushroom soup
1 can golden mushroom soup
1 can french onion soup

Directions
1. Combine the four soups.
2. Place the pork loin in the bottom of the slow cooker. Put the soup combination over the pork loin.
3. Cook on low for 8 hours.

Note: If your sauce is too runny for your liking, combine 2 tablespoons corn starch with 1 1/2 tablespoons water (so there are no lumps) to your mixture during the last 30 minutes.

Oatmeal Chocolate Chip Pumpkin Spice Kiss Cookies

2011-10-04T16:51:00.000-07:00

I do not know what has gotten into me. Normally, I am not a fan of cookies, but I have always LOVED the dough. Lately, with the Turtle Cookies, Butterscotch Oatmeal Cookies, and these Oatmeal Pumpkin Spice Cookies, I cannot stop eating these cookies!

This recipe has been brewing in my head for the past week and I am thrilled that I finally made it; they turned out AMAZING! A delicious double pumpkin chocolate cookie!

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups flour
1 1/2 cups oatmeal
2-3 tablespoons pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups chocolate chips
1/2 bag pumpkin spice kisses (found at target), quartered

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, pumpkin spice, cinnamon, nutmeg and eggs. Beat until everything is incorporated.
4. Mix in flour and oatmeal in until everything is fully incorporated. Stir in the chocolate chips and pumpkin spice cookies.
5. Scoop cookie dough onto cookie sheet lined with parchment paper.
6. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven). Let col five minutes on tray before serving.

Turtle Cookies

2011-09-26T19:56:00.000-07:00

I bought those caramel bits at the grocery store last week. Ever since, I have been looking for new recipes to make with them. These are my new favorite spin off of chocolate chip cookies (including normal chocolate chip cookies). If you like turtles, you have to try these. I am not into flat cookies and these stay nice and fluffy. They are so soft and lucious: really, really good!

Ingredients
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cups chocolate chips
1/2 cup caramel bites
1/2 cup pecan pieces

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips, caramel bits, and pecans.
5. Scoop cookie dough onto cookie sheet lined with parchment paper. Bake for 12 minutes or until edges are lightly brown (center will not be set but continue to cook after being pulled from the oven. Let cool for five minutes on tray (if you can wait) before serving.

Buttery Cornmeal Crescent Rolls

2011-09-26T17:49:00.000-07:00

One of my good friends from Utah told me to make this recipe about a month ago. With the move and everything, I finally have gotten around to it. Now that I have made these rolls and consumed way too many, I am quite angry that I didn't make them sooner. They are so moist, soft, buttery, and delicious! Super easy but somewhat time consuming (due to allowing the dough to rise twice) ... BUT definitely worth your time. This recipe will not disappoint!

Ingredients
2 cups milk
2/3 cup yellow corn meal
1 1/2 tablespoons instant yeast
1/2 cup butter
1/3 cup sugar
1 teaspoon salt
3 large eggs
5/12 - 6 cups flour

Directions
1. Heat the milk to just below a boil so the bubbles are just appearing around the edges of the milk. Add the cornmeal. Cook and stir until thickened (do not let the milk boil) to the consistency of grits.
2. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let cool until lukewarm. Add the yeast, butter and sugar. Mix until incorporated.
3. Add the salt and eggs until fully incorporated. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
4. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise until doubled (about an hour).
5. Divide the dough into 3 portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape.
6. Place each roll on a lightly greased or parchment-lined baking sheet, spacing them about 1-2 inches apart to allow for rising.
7. Cover lightly with greased plastic and let rise until doubled (about an hour).
8. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Caramel Sauce

2011-09-24T13:37:00.000-07:00

I met this girl, Holly, in my ward last Sunday. She is absolutely fabulous and she has a food blog as well ... Becoming Betty!!! ... In addition to the fact that we both have food blogs, we have such similar things on our blogs so I know that I will like everything I make from her blog (which has been true thus far). I made this caramel sauce from her blog and it was just as good as she said! It is even better the second day, if it lasts...

Ingredients
1 cube butter
2 cups brown sugar
1 cup half and half
Dash of salt
1 tablespoon vanilla

Directions
1. Heat the butter, brown sugar, half and half, and salt on medium/low heat, stirring constantly.
2. Cook for about 7-10 minutes, or until it begins to thicken (Remember that the sauce will thicken as it cools. To test the caramel's thickness, place a tiny bit of the caramel into a glass of cold water.)
3. Place in the fridge for a few minutes to set and then serve over ice cream.

This also makes frosting. Add some of this to your choice of vanilla frosting to make caramel frosting.

Chicken Chowder

2011-09-20T18:44:00.002-07:00

My sister-in-law has made this a number of times when my husband and I would go to her house for dinner. It became one of our favorite meals! It rained today so I finally tried making this myself; it was just as good as I remember. Very easy yet packed with flavor. Definitely a part of my winter menu and hopefully yours too.

Ingredients
1 whole chicken
4 quarts of water
1 cup chopped celery
1/2 cup chopped onion
1/2 cups grated carrots
4 cups potatoes
Chicken bouillon, to taste
Salt and pepper to taste
1 cup butter
1 cup flour
1 quart milk
1/2 teaspoon salt
dash of pepper

Directions
1. Boil a chicken in the 4 quarts of water and a TON of salt, pepper, and chicken bouillon for 2-3 hours (depending on the size of the chicken).
2. Remove the chicken from the water and debone/shred; set aside.
3. Add the celery, onion, carrot, and potatoes to the water that you boiled the chicken in for 20 minutes.
4. Meanwhile, mix the butter, flour, milk, salt and pepper in a separate bowl. This will become your thickening agent.
4. Add the shredded chicken back to the water mixture. Add the thickening agent. Continue to bowl to your desired consistency.

Taco Pasta

2011-09-19T18:32:00.000-07:00

DELICIOUS!!! DELICIOUS!!! DELICIOUS!!! I will definitely be making this again sometime in the near future! It is so good and cost me about $6 to make enough to serve 4 people (I buy things on sale as well).

Ingredients
1 pound ground beef
8-12 ounces medium pasta shells or other small dry pasta shapes, cooked and drained
1/2 cup pasta water
1 small onion, chopped (about 1 cup)
1 14-ounce can diced tomatoes with mild green chilies, drained (if making this for kids, you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup cilantro, chopped
Salt and pepper

Directions1. In a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet.

2. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
3. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
4. Toss in the cilantro right before serving.

Peanut Butter and Jelly Ice Cream

2011-09-19T09:51:00.000-07:00

Sorry that I have not posted ANYTHING lately. I have been in the process of moving and finally am no longer living in a hotel. I can now cook and bake all that I want! :)

Naturally, I decided to make ice cream first. I saw peanut butter and jelly ice cream advertised and I had to make it! I used the peanut butter ice cream base from the Peanut Butter Ice Cream with Peanut Butter Cups and added swirls of seedless jelly. You have got to try this. It literally tastes like you are eating the filling of a peanut butter and jelly sandwich, only sweeter!

Ingredients

1 1/4 cups smooth peanut butter

3/4 cup granulated white sugar

1 1/4 cups whole milk

2 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

1 cup seedless jelly (homemade or store bought)

Directions

1. Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. Process the ice cream. Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened (about 25 minutes).
3. As you place the ice cream in the container that you are going to freeze your ice cream with, swirl the jelly. Place into the freezer to allow the ice cream to continue to harden.

THE BEST EVER TOASTED COCONUT ICE CREAM (AKA PURE HEAVEN)

2011-08-21T22:36:00.000-07:00

Have you ever been to Coronado, California? If you have you have probably seen or been to Moo Time. I absolutely LOVE that place. I used to wait tables with the guy who now manages one of them. Anyways, my favorite ice cream ever is their toasted coconut ice cream. I have tried so many coconut ice cream recipes attempting to get something similar to the UNBELIEVABLE coconut ice cream there. Every recipe that I have tried has failed MISERABLY! Putting that Coco Lopez stuff doesn't work. It doesn't freeze very well so if you don't eat it all right away, it gets icy (not to mention it doesn't taste that great).

So what do I do rather than just give up? I called the shop and asked for the recipe! And because I spoke directly with the guy who I used to work with, I got the recipe! Not exact proportions but I played around with them and think that I have something VERY similar! I am drooling just thinking about it! OMG IS IT GOOD! Seriously ... I am not kidding ... it is the best! Nothing even compares!

Ingredients
2 cups heavy cream, divided
1 cup whole milk
3/4 cup sugar
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons Coconut Monin (or the coconut flavoring that they use at Starbucks)
3/4 cup coconut, toasted (I also like to blend it in a Cuisenart so the pieces are not so big)
1/2 cup chocolate chips, chopped (or you can melt the chocolate with some oil and put chocolate ribbons in the ice cream ... I like this better but it takes more time)

Directions
1. Combine 1 cup of the cream with the sugar and salt in a medium saucepan and cook over medium heat, stirring occasionally, until the sugar completely is dissolved.
2. Remove the mixture from the heat and stir in the remaining 1 cup of cream, whole milk, vanilla extract and Coconut Monin. Place in the refrigerator until mixture is cold.
3. Put into your ice cream machine and freeze according to the manufacturers instructions.
4. Place the coconut and chocolate chips in during the last 2 minutes of churning.
5. Pour into an airtight container and place into the freezer for storage.

Zesty Slow Cooker Chicken Barbecue

2011-08-21T22:17:00.000-07:00

So I know that I have been AWFUL at posting recipes lately. My husband just got a new job and we are moving from one side of the country to the other and my life has been consumed with work, a baby, a husband, and finding moving companies. Anyways, I have some serious catching up to do. I have still been baking and cooking but I have had no time to post anything :(. Oh and during this time, my computer battery finally went out after 3 years of use, so I had to get that fixed as well.

I just recently made this and it is SO good with some cole slaw on a burger. You could also eat it over rice and it would be great as well. I love these quick and easy meals that taste like you have spent a ton of time on them. YUM!

Ingredients
6 frozen skinless boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Tri color cole slaw
Mayonnaise or Miracle Whip
Salt
Buns

Directions
1. Combine the barbeque sauce, italian salad dressing, brown sugar, and Worcestershire sauce in a bowl.
2. Place the chicken in the bottom of the slow cooker and top with the barbecue mixture.
3. Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.
4. Combine the tri color cole slaw, mayonnaise or miracle whip, and salt to taste (some like it more saucy with extra mayonnaise or miracle whip, while others like it more dry).
5. Place the meat on the buns and top with cole slaw.

Crockpot Creamy Italian Chicken

2011-07-29T19:52:00.000-07:00

I SERIOUSLY LOVE MY SLOW COOKER! I am not kidding when I say that I think it might be the best invention to date. Throw a few random things into it and hours later you have a delicious meal that took hardly any time at all!

This recipe is FANTASTIC! I kept eating and eating (not a good situation for me because I am trying to lose a few pounds lol). I am so pumped that I made some extra because I am going to have it for lunch tomorrow. Is it bad that I am already excited for tomorrow's lunch? haha

This recipe can be altered so easily. Use a different dry mix such as ranch or onion for a completely different taste. Do it with pork instead of chicken. The possibilities are endless.

Ingredients

4 chicken breasts (frozen or raw)

1 packet dry Italian dressing

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Directions
1. Place the chicken in a crockpot and sprinkle Italian dressing over it.
2. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken.
3. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Chocolate Peanut Butter Marshmallow Squares

2011-07-27T20:11:00.000-07:00

OMG OMG OMG ... these could not be easier and could not taste better! Who does not like chocolate and peanut butter together? I cannot even describe to you how tasty these are. I will warn you though, they are VERY sweet! Seriously, if you like peanut butter and chocolate, go straight to your kitchen right now...and begin baking!!! It should only take you about 10 minutes.

Ingredients
1 cup butter
1 cup peanut butter
24 ounces chocolate chips
1 teaspoon vanilla
1 10.5 ounce bag of marshmallows, divided
12 ounce bag peanut butter chips, divided

Directions
1. Combine the butter, peanut butter, and chocolate in a double broiler over low heat. Stir until everything is completely melted and incorporated.
2. Remove from heat. Add the vanilla, 4 cups marshmallows, and 1 cup peanut butter chips, working quickly so the chips do not melt.
3. Place in a greased 9x13 baking dish. Top with the remaining marshmallows and peanut butter chips.
4. Put in the refrigerator until set and then cut into squares. Store at room temperature.

Fruit Salad

2011-07-27T20:01:00.000-07:00

My husband's sister makes this fruit salad all the time. I finally had to get the recipe for myself and I made it last night. This dish so good! I can't decide if I think it is more like a dessert or a side with dinner. Either way, it is DELICIOUS!

I like to make mine right before serving but it is still great the next day. It may not seem like it makes very much, but it makes a TON! Also, frozen berries are best because if they are fresh, the color and juices leak out and the berries do not stay together very well. Finally, I like mine really fruity so it is not so saucy but that is definitely personal preference.

Ingredients
1 tub Cool Whip
1/2 can sweetened condensed milk
Fruit of your choice (I like grapes, bananas, canned pineapple cut into smaller pieces, frozen raspberries, and blueberries)

Directions
1. Mix together the cool whip and sweetened condensed milk until smooth and well combined.
2. Add your fruit and refrigerate until ready to serve.

Super Simple Sweet Corn Bread

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

Have you ever had the corn bread at sweet tomatoes? Or Z Tejas? I absolutely love both but I never make homemade corn bread. I don't want to buy cornmeal because I rarely use it and it will simply go to waste. I also do not have a cast iron skillet and this recipe does not require one. I doctored up a box of Jiffy cornbread mix. It was fantastic and made 15 muffins. Make some maple butter with butter, maple extract, and honey. I LOVE maple butter on corn bread!

Ingredients
1 box Jiffy corn bread mix
1/4 cup dry cake mix (a little more if you want it even sweeter)
1 egg
1 can creamed corn
1 can corn, drained

Directions
1. Preheat oven to 400 degrees. Line a cupcake pan with liners. Set aside.
2. Mix all of the ingredients together and fill cupcake liners almost all the way full (these do not rise too much).
3. Bake for 15 minutes.

Slow Cooker Chili

2011-07-16T18:58:00.000-07:00

I cannot even begin to express my love for all things slow cookers! I absolutely love how I can throw everything into the crock pot in the morning and have a delicious meal at night! Tonight, I made this slow cooker chili that was so fantastic! It could not have been easier. Top it with a little cheese and sour cream and enjoy! SO SO tasty! Oh, and did I mention that it only has 188 calories per cup of chili? Delicious and low in calories! What more can I ask for?

Ingredients
2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced (I don't like garlic so I didn't use this)
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
2. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender.

Cinnabon Cinnamon Rolls

2011-07-12T19:35:00.000-07:00

I have never really been much of a fan of homemade cinnamon rolls. Maybe I haven't had the right ones but most of the homemade cinnamon rolls I have had do not have a good ratio of filling to dough and the dough is usually dry. I would much rather just get the 1,000 calorie cinnabon at the airport or in the mall. I mean seriously, how can you resist that smell?!

Anyways, I decided to try this recipe because my husband loves cinnamon rolls, and these definitely taste like a Cinnabon. They are DELICIOUS! And it takes a lot for me to even say a homemade cinnamon roll is good let alone DELICIOUS! Not to mention that this is seriously the EASIEST recipe EVER! The dough is SO easy to work with and not sticky at all. It makes this recipe a breeze.

Ingredients for the Dough
1 cup warm milk (110 degrees)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Ingredients for the Filling
1 cup brown sugar, packed
2 1/2 tablespoons cinnamon
1/3 cup butter, softened

Ingredients for the Frosting
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoons vanilla extract
1/8 teaspoon salt

Directions
1. Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. After the dough cycle is finished, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.
3. In a small bowl, combine brown sugar and cinnamon.
4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/2 cup butter and sprinkle evenly with the brown sugar/cinnamon mixture. Roll up down the long way and cut into 12 rolls. Place rolls on a lightly greased 9x13 inch baking pan (3 rolls x 4 rolls, evenly spaced out).
5. Cover and let rise until they rolls nearly double in size and the entire pan is covered with the rolls (about 30 minutes). Meanwhile, preheat oven to 400 degrees.
6. Bake rolls in preheated oven until golden brown, about 15 minutes.
7. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, and salt until creamy. Spread frosting on warm rolls before frosting.

Olive Garden Alfredo Sauce

2011-07-12T19:14:00.000-07:00

I LOVE Olive Garden Alfredo Sauce and this is the closest thing that I could find. It is DELICIOUS! If you want, you even spice it up with some peppers and cajun spices for something a little different. Or use it to dip some bread sticks in! DELIC!

Ingredients
1 pint heavy cream
1 stick of butter
2 tablespoons of cream cheese
1/2 - 3/4 cup parmesan cheese

Directions
1. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well.
2. Add the parmesan cheese. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.

Butter Pecan Ice Cream

2011-07-12T19:09:00.000-07:00

Its official ... my ice cream maker is one of the best investments I have made as far as kitchen equipment ... especially in the summer!

This particular ice cream is so good and so creamy. If you like butter pecan ice cream, give this recipe a try asap!

Ingredients
1/3 cup pecans, chopped
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half-and-half (if you do not have half-and-half, use half heavy cream and half milk)
1/2 cup heavy cream
1 teaspoon vanilla extract

Directions
1. In a small skillet over medium heat, saute the pecans in the butter until lightly browned, stirring frequently. Set aside.
2. Combine the half-and-half and heavy whipping cream in a saucepan and heat them until they simmer.
3. Meanwhile, combine the eggs and the sugar. Mix well. Once the cream and half-and-half are simmering, add a few spoonfuls to the egg mixture. Stir to temper. Add a few more spoonfuls of cream mixture into the egg mixture. Stir to keep tempering. Once the egg mixture is slightly warmed, pour into the cream mixture. Stir and continue to simmer until the mixture can coat the back of a wooden spoon.
4. Remove from heat. Add the vanilla and pecans.
5. Place in the refrigerator until completely cooled.
6. Pour into ice cream maker and freeze according to manufacturers' directions.

Cake Batter Ice Cream

2011-07-11T21:53:00.000-07:00

If you like Cold Stone's cake batter ice cream, you will LOVE this ice cream! It is seriously SO good! Adults and kids alike cannot get enough of this cake batter ice cream! YUM!!!

Ingredients
1 cup half and half
3/4 cup sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup cake mix (I used yellow)

Directions
1. Whisk the half and half and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla. Then stir in the cake mix (to avoid lumps, sift cake mix in).
2. Pour mixture into the freezer bowl and churn as directed by your machine. Remove ice cream from freezer bowl and place into a freezer proof container and freeze for 8-10 hours.

Candied Nuts

2011-07-06T19:10:00.000-07:00

Have you ever bought those DELICIOUS nuts off the streets of New York? You know those candied ones that they have under the heat lamps? They are so tasty but so expensive. I found this recipe on cookies and cups and knew that I immediately had to give it a try. They were SO SO good! I am not sure if this is how they make them on the streets, but this is how I will make candied nuts from now on. I put them out at a party and everyone kept raving about them and asking for the recipe...So here it is! SO SO GOOD!!!!

Ingredients

2 lb mixed nuts, salted
2 cups sugar
4 egg whites
2 tsp. cinnamon
1 cup butter (2 sticks)
1 teaspoon vanilla

(if you don't have an oven large enough for 2 baking sheet cut the recipe in half)

Directions

1. Preheat oven to 275°

2. Beat the eat the egg whites until they are foamy. Gradually add the sugar and continue to beat on high until the whites are thick and shiny. (approx 2-3 minutes) The whites will not have stiff peaks it will just be thicker.

3. Mix in the vanilla and cinnamon. Beating until combined. Fold in the nuts.

4. Now on each baking sheet (jelly roll pan or a baking stone, use a sheet with sides) place 1/2 cup butter and pop in oven until the butter is melted.

5. Remove the baking sheets from your oven. Spread the coated nuts in a single layer on the baking sheets.. diving equally between the 2 sheets.

6. Bake the nuts for 20 minutes and then stir. Bake another 15 minutes and stir again. Repeat until the meringue on the nuts is brown and the butter is absorbed. This should take another 1/2 hour or so.

Let cool before eating.

If the nuts are kept in an air tight container they will stay fresh for quite a while.

They're perfect to divide up into bags and give as gifts!

Peanut Butter Ice Cream with Peanut Butter Cups

2011-07-06T18:52:00.000-07:00

If you do not own and ice cream maker, go straight to the store RIGHT NOW and purchase one! They are only about $50 and make fabulous treats, especially for the summer!

If you like the chocolate and peanut butter combination, you will LOVE this ice cream. I am super picky when it comes to peanut butter ice cream because I believe that most peanut butter ice creams fall short in flavor. They never really taste like peanut butter. But I came across this recipe on a couple of different food blogs, and it is UNREAL! It is so creamy and bursting with peanut butter flavor. In fact, I am eating some of it right now thinking about how incredible it really is! Go give it a try :)

Ingredients
1 1/4 cups smooth peanut butter
3/4 cup granulated white sugar
1 1/4 cups whole milk
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped chocolate peanut butter cups (8 to 10 regular-sized PB cups)

Directions
1. Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.
2. Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

Lemonade Cake

2011-07-06T18:45:00.000-07:00

This cake is DELICIOUS! It tastes almost identical to the lemon icebox cake from Costco, which everyone loves. If you like that cake then give this one a try!!!!

Thank you cookies and cups for this delicious recipe!

Ingredients for the Cake

1 Lemon boxed cake mix

4 eggs

1 1/4 cup milk

1/3 cup vegetable oil

2 Tbsp Lemonade from concentrate

Ingredients for the Glaze

2 Tbsp Lemonade from concentrate

1 cup powdered sugar

1 Tbsp water

Ingredients for the Frosting

8 oz block cream cheese

1/2 cup room temp butter (1 stick)

3 Tbsp Lemonade from concentrate

1/2 teaspoon vanilla

5 1/2 cups powdered sugar

Directions

1. Preheat oven to 350°. Spray 2 8" round cake pans generously with cooking/baking spray.

2. In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes. (Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.)

3. Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean. Let the cakes cool in pan...about an hour. Do not remove.

4. When the cakes are cooled level them off so they are flat on top. Poke holes in cake that wasn't cut using a fork

5. Make your glaze by combining the powdered sugar, lemonade and water. Stir until smooth. Pour equally over the top of the cakes..still in the cake pans.

6. Cover with plastic wrap and let sit for at least an hour, but overnight is best in refrigerator.

7. When ready, make your frosting by creaming butter and cream cheese together until combined. With mixer on low add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.

8. When ready to frost remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.

4th of July Cupcakes

2011-07-04T23:22:00.000-07:00

If you need an idea for a 4th of July dessert, look no further! CUPCAKES! These are very simple decorations that can easily be duplicated. Just use 4th of July sprinkles, cocktail flags, and Wilton cupcake decorations. If you need specific directions, just leave a comment and I will help you out. Best of luck!

Super Simple Pepper Pasta

2011-07-04T23:15:00.000-07:00

My step dad has this moto ... "if you can use cream, why use milk. What a great moto! Heavy whipping cream truly makes everything taste better. This recipe calls for cream but if you are watching your calories, you could use milk. But if you aren't worried about your calories, just enjoy the sweet heavy whipping cream! You can easily change the vegetables and seasonings to make it your own. Let me know if you try any other combinations and share them with me.

Ingredients
1/2 pound pasta, cooked and drained
Chicken, cooked and cubed (seasoned with your favorite seasoning ... you can even use cajun spices to really vamp it up)
1/2 red pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
1 can cream of chicken soup
Heavy whipping cream (as much as you think you need to thin out the sauce)

Directions
1. Saute the peppers and onion in a pan with butter and seasoning until the onions just begin to turn translucent. Set aside. (I like to cook the chicken in the same pan but that is completely up to you)
2. Place 1/4 cup of the cooked pepper and onion mixture in a blender with 1/4 cup heavy whipping cream (or milk). Blend until smooth. Add to the cooked chicken and allow the sauce to simmer for about 3-5 minutes.
3. Combine the pasta, cooked peppers and onion, chicken mixture, and cream of chicken soup.
4. Add the heavy whipping cream until the sauce is your desired consistency.
3.

Monterey Chicken Puffs

2011-07-04T22:57:00.000-07:00

This is similar to the Chicken or Turkey Roll Ups that I posted a while ago. The flavors are somewhat different but the concept is the same. DELICIOUS! ... And, you can change whatever filling ingredients you want to make this meal more fitting to your palate. Let me know if you have made something similar to this but with a different filling.

Ingredients
2 chicken breasts, cooked
1/2 cup monterey jack cheese
2-3 ounces cream cheese
1/4 - 1/2 cup onion
1 can crescent rolls
1/4 cup butter, melted
1/2 cup panko bread crumbs

Directions
1. Preheat oven to 350 degrees.
2. Mix the cooked chicken, monterey jack cheese, cream cheese, and onion. Salt and pepper to taste. Set aside.
3. Unroll the crescents but DO NOT break them into triangles. You want them in squares. Press along the seam of two crescents triangles together to make a rectangle. Roll out with a rolling pin to make a square. Do with the remaining crescents (you should have four squares).
4. Divide the mixture

Butterscotch Oatmeal Cookies

2011-06-27T12:54:00.000-07:00

OMG OMG OMG OMG!!!! These cookies are UNREAL! I normally am not a cookie person but these cookies did not last on my counter long AT ALL. My husband and I literally ate a half batch of these cookies in TWO days! That was approximately 2 dozen cookies. I ate a dozen cookies in two days! Can you say sugar overload? But seriously, these cookies are just as good hot as they are at room temperature. I am going to make another batch ASAP! I hope you enjoy these as much as I did! Thank you annies-eats.net!

Ingredients
¾ cup all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1½ cups old fashioned oats
¾ cup shredded coconut
¾ cup butterscotch chips

Directions
1. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.
2. In a bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend, and set aside.
3. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes. Beat in the egg until incorporated. Blend in the vanilla.
4. With the mixer on low speed, mix in the dry ingredients just until incorporated. With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.
1. Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Strawberry Pretzel Dessert

2011-06-27T12:48:00.000-07:00

This dessert reminds me of my fellow bsrecipe blogger Brittny. We made this forever ago but never blogged about it. Recently my sister-in-law made it, reminding me of my need to share the recipe. This dessert is so good and couldn't be easier. You must give this sweet and salty dessert a try!

Ingredients
2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

Directions
1. Preheat oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.
2. Beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
3. Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries.
4. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Ooey-Gooey Peanut-Butter Brownies

2011-06-07T16:31:00.000-07:00

I love new twists on your standard desserts. I made this one last night and it was DELICIOUS! I ate it hot with ice cream last night and room temperature as a snack today. I love brownies! I love peanut butter! I love marshmallow cream in desserts! What a great recipe!

Ingredients
3/4 cup sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup milk
1 box devil's food cake mix
1 large egg white
1 7 ounce jar marshmallow cream
1 cup peanut butter morsels

Directions
1. Preheat oven to 350 degrees.
2. With an electric mixer combine 1/4 cup sweetened condensed milk, butter, cake mix, and egg white (the mixture will be very thick).
2. Spray a 9x13 pan with cooking spray and press about 2/3 of the mixture into the bottom of the pan (the layer will be very thin). Spray your hands with cooking spray if it is sticking to your hands. Bake for 10 minutes.
3. Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in the peanut butter morsels. Spread marshmallow layer over brownie in the pan.
4. Drop remaining brownie batter by spoonfuls over the marshmallow mixture.
5. Bake at 350 for 30 minutes.

Chex Party Mix

2011-06-07T16:24:00.000-07:00

I know that I haven't posted anything on here in FOREVER! I am very sorry about this. I have been so busy. Between having a baby, work, and family visiting, I have not had a ton of time for posting. Here is a picture of the cutest baby EVER (obviously my baby)!

Anyways, I just love homemade Chex Mix. For some reason, I think that it tastes so much better than the bagged stuff. If you like the bags of Chex Mix, you have got to give this a try.

Ingredients
1/2 cup butter
2 1/2 teaspoons seasoned salt
5 1/2 teaspoons Worcestershire sauce
7 cups Chex cereal (any combination is fine)
1 cup salted mixed nuts
1 cup pretzels

Directions
1. Preheat oven to 250 degrees. Heat butter in a large shallow roasting pan in oven until melted. Remove from oven.
2. Stir in the seasoned salt and Worcestershire sauce. Add Chex, nuts, and pretzels. Mix until all the pieces are coated.
3. Heat in oven for 1 hour. Stir every 15 minutes. Spread over an absorbent paper towel to cool.

Outback Macaroni and Cheese

2011-04-21T18:28:00.000-07:00

This is somewhat disgusting and embarrassing to admit, but it is time to tell you about one of my many guilty pleasures. Whenever I go to Outback, I have to order their macaroni and cheese. There is something about the super creamy, cheesy pasta that I cannot resist! Velveta was on sale at the grocery store this week, so I decided that it was time to try and make some for myself.

Wow! This was delicious! It only took about 12 minutes to make from start to finish and I cannot stop eating it. I have to admit that there is nothing healthy about this dish but it is so worth it. You only live once!

Now what I am about to tell you may make you think that I am crazy (as if you do not think that I am crazy for loving Velveta macaroni and cheese) and do not know what I am talking about, but please just trust me on this one! I have made numerous people try what I am about to tell you, and everyone really likes it. At first, they say that there is no way that they will try it but after just one bite, it becomes a regular meal. When I was in college, my best friend (Brynn) and I would have this after school on countless occasions. Now for the secret that will change your life ... Once your macaroni and cheese is made and ready to eat, add a can of kidney beans (only name brand, normally I can eat off brand items but this is one of those things that you cannot skimp on) and a can of corn. Mix together and eat! Easily one of my favorite meals!

Ingredients
12 ounces rigatoni pasta (or your favorite pasta shape)
1/2 pound Velveta
3 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon paprika
1 1/2 cups milk

Directions
1. Prepare the rigatoni using the package instructions. Drain and set aside.
2. In a large saucepan on medium heat, melt the butter and add flour, stirring constantly. When the flour mixture thickens, slowly add the milk, salt, and paprika (you are basically making a roux). Stir until sauce begins to thicken.
3. Add the cheese cubes and stir until the cheese melts and the sauce is smooth.
4. Pour the drained pasta into the sauce and stir until well combined (add the kidney beans and corn for added deliciousness!!!!!!).

French Peasant Bread

2011-04-08T22:52:00.000-07:00

My sister-in-law made this bread for my husband and me one night. I instantly fell in love with it! Since, I have made this bread almost every other week. If you need a new simple homemade bread recipe, give this one a try. You will not be disappointed!

Ingredients
1 package of yeast (2 1/2 tsp)
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
Oil
Corn meal (if desired)
Melted butter

Directions
1. Mix yeast, water and sugar and salt in warm water and stir until dissolved.
2. Add flour and stir until blended. Do not knead. Cover and let rise until double
in size (about one hour).
3. Divide dough in two and place dough on an oiled cookie
sheet. (Sprinkle with cornmeal, if desired) Let rise additional hour.
4. Brush top with melted butter and bake at 425 degrees for 10 minutes. Then reduce oven temperature to 375 degrees and bake additional 15 minutes. Do NOT take the bread out when you reduce the
temperature.
5. Remove from oven and brush bread again with butter.

Sunshine Cake

2011-03-29T20:43:00.000-07:00

This title is definitely a perfect fit with how this cake tastes. It has been on my list of things to make for quite a while and with the weather warming up, I thought that now would be the perfect time. It is a fairly light dessert but oh so delicious! If you need an idea for your next summertime dessert, you have now found it! It is a great finish to any meal and a perfect dish for all your summer activities! Oh and did I mention ... It is a Paula Deen recipe so you KNOW that it is going to be great!

Ingredients for the Cake
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla flavored pudding mix
1 (11-ounce) can mandarin oranges, undrained
1 (8-ounce) can crushed pineapple, undrained
2 large eggs

Ingredients for the Vanilla Pineapple Topping
1 (8-ounce) can crushed pineapple, undrained
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) container frozen non-dairy whipped topping, thawed

Directions for the Cake
1. Preheat the oven to 375 degrees. Spray a 13 x 9 inch baking pan with nonstick baking spray. Flour the pan as well.
2. In a large bowl, combine the cake mix and pudding mix. Add the oranges, pineapple, and eggs. Beat with an electric mixer until combined. Pour into the prepared pan.
3. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely.
4. Spread vanilla pineapple topping evenly over the cake. Store in the refrigerator.

Directions for the Vanilla Pineapple Topping
1. In a medium bowl, combine the pineapple and pudding mix.
2. Stir in the whipped topping until well combined.

Avocado Salsa Verde

2011-03-27T16:54:00.000-07:00

My friend, Allison, brought me some of this to try while we were working at a bakery. It was AMAZING! Ever since, I have been dying to make some for myself. I finally did so and it did not disappoint. This is definitely one of the best verde salsas ever. I especially love it the next day after all of the flavors are fully developed.

Ingredients
Oil
5-7 tomatillos (depending on the size), husks removed
2 jalapenos
2 avocados
1/2 bundle of cilantro, optional
Salt to taste

Directions
1. Preheat oven to 450 degrees.
2. Half the tomatillos and jalapenos. Mix with oil and salt. Place on a baking sheet and roast for about 20 minutes.
3. Place avocados, cilantro, salt, roasted jalapenos, and roasted tomatillos in a food processor or blender. Pulse until the salsa becomes creamy. Refrigerate and enjoy.

The BEST Lemon Bars

2011-03-20T10:37:00.000-07:00

The first time that I ever had a lemon bar was when I worked at a bakery. I instantly fell in love! They are so DELICIOUS! I didn't even know I liked lemon desserts. Since working at the bakery, I have been on the hunt for a good lemon bar recipe. I have found that most just do not cook very well. I heard my grandma had a good recipe so I decided to give it a try. It was FANTASTIC! Old fashioned, light but sweet, and it had the perfect amount of lemon flavoring. If you like lemon bars, look no further for the perfect recipe!

Ingredients for the Crust
1 cup butter
2 cups flour
1/2 cup powdered sugar

Ingredients for the Filling
4 eggs
2 cups granulated sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice, freshly squeezed
2 tablespoons grated lemon rind

Directions for the Crust
1. Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper.
2. Combine the butter, flour, and powdered sugar. Pat in the bottom of the pan and bake for 20 minutes (the crust should be barely golden brown).

Directions for the Filling
1. Beat the eggs very well. Add the sugar and mix until well combined.
2. Add the flour, baking powder, lemon juice, and lemon rind. Mix until fully incorporated.
3. Pour over the hot crust. Bake 25 more minutes. Cool completely before serving.

Note: Some people like to top these lemon bars with a butter type frosting (butter, powdered sugar, milk or cream, and some lemon juice). They are fantastic by themselves and do not need frosting but if you can afford the calories, give it a whirl!

Potato Salad

2011-03-16T17:31:00.000-07:00

It has been rather warm where I live and so I decided that it was time to make my first batch of potato salad this year. Nothing compares to a good helping of homemade potato salad. Because of its ease, anyone can make it, and I bet you already have most of the ingredients at your house. Make a little bit extra because it is even better the second day!

Ingredients
4 cups potatoes, cooked and cubed
1 cup celery, diced
1/2 cup onion, diced
6 eggs, boiled and cut
1 cup mayonnaise
1 - 2 tablespoons white vinegar or pickle juice
1 teaspoon sugar
Salt and pepper to taste
Mustard to taste
Paprika to taste, if desired

Directions
1. Combine the mayonnaise, white vinegar or pickle juice, sugar, salt, pepper, mustard, and paprika (if desired). Set aside.
2. Combine the potatoes, celery, onion, and hard boiled eggs.
3. Add the sauce to the potato mixture.

White Chocolate Chip Macadamia Nut Cookies

2011-03-13T17:20:00.000-07:00

Who doesn't love these cookies? Whether you try them at Subway or bake some Otis Spunkmeyer cookies, they always taste fantastic. It has been on my list of cookies to find a recipe for because I believe this is a cookie recipe that needs to be in every cookbook.

Let's just say, this recipe DID not disappoint. The recipe had rave reviews on every site that I saw it on; so, I decided to give it a try. They were delicious! I do not even need to try any other recipes out because this one is a keeper: better than Subway, better than Otis Spunkmeyer! If you enjoy these cookies, look no further and head straight to your kitchen to begin baking. You will be thrilled that you did!

Ingredients
1 cup butter
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
10 ounces white chocolate chips
1 cup dry roasted macadamia nuts, chopped (my favorite are the ones from Costco)

Directions
1. Preheat oven to 375 degrees.
2. Beat the butter, granulated sugar, light brown sugar, vanilla, and salt together until light and fluffy.
3. Add eggs and beat well.
4. Mix in the flour and baking soda.
5. Stir in the white chocolate chips and chopped macadamia nuts until well incorporated.
6. Drop onto an ungreased cookie sheet and bake 8-10 minutes or until set.

Spanish Chicken and Chorizo Paella

2011-03-06T11:42:00.000-08:00

There is not many things that I enjoy more than watching Food Network while I work out. Whenever I go to the gym (we have our own treadmill in our house so going to the gym is rare), people always make fun of me for watching Food Network while I run. Today, I saw Paula Deen (seriously LOVE her) make this dish. I knew that I had to give it a try as soon as I saw it. I guess tonight was the night. The whole dish took about an hour from start to finish but it was definitely worth it. It was creamy, hearty, filling, and just down right great. I only dirtied one pan ... love that! And a lot of the time was just letting the dish cook. This dish was so good! I am so full but I am already thinking about eating the leftovers tomorrow!

Ingredients

1/4 cup olive oil

1 or 2 boneless skinless chicken breast, chopped

Salt and pepper to taste

Paprika or ground red pepper to taste

1 large onion, diced

1 large green bell pepper, diced

1 (14.5 ounce) can diced tomatoes

4 1/2 cups chicken broth

1 pound Spanish style chorizo links, cut into bite size pieces

2 cups short-grain rice (I used Arborio which can be found at Walmart)

1 1/2 cups fresh or frozen green peans

Directions

1. Heat the olive oil in a very large shallow skillet or very large pot. Season the chicken all over with salt, pepper, and paprika (or ground red pepper). Cook the chicken until browned all over. Transfer to a plate with tongs (the chicken will finish cooking later).

2. Lower the heat to medium and saute the onion and bell pepper until softened.

3. Stir in the diced tomatoes, chicken broth, and chorizo.

4. Bring the liquid to a boil and stir in the rice (the rice should be completely covered with liquid). Add the browned chicken pieces. Cook without stirring for 20 minutes.

5. When the liquid has all been absorbed, pour the peas over the top of the pot. Turn off the heat and cover the pot with a kitchen towel. Let stand for 5 minutes and serve.

Peanut Butter Cup Bars

2011-02-27T18:15:00.000-08:00

I absolutely LOVE peanut butter! I love it plain (by the spoonful), on bread or pancakes/waffles, with celery or apples, or in desserts. Peanut butter goes with so many other spreads as well ... honey, jelly, chocolate (nutella), marshmallow cream, etc... Really, if you could think of one perfect food, I think peanut butter would be it! You probably get my point ... peanut butter is fantastic no matter how you want to eat it!

I found this recipe on the Brown Eyed Baker website. It is just as fantastic as it looks. Imagine one big peanut butter cup (with more peanut butter and less chocolate since everyone knows the peanut butter is the best part). This recipe took me about 5 minutes to make from start to finish (minus the time in the refrigerator). Can you say easy? If you need something quick for a party, you cannot get much quicker than this and everyone will rave about how fantastic it is.

Ingredients for the Base
1/2 cup unsalted butter
1 3/4 cups powdered sugar
1 cup smooth peanut butter
3/4 cup graham cracker crumbs

Ingredients for the Topping
1/4 cup unsalted butter
1/2 cup milk chocolate chips (I substituted the butter and milk chocolate for chocolate appeals)

Directions
1. Line a 8x8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
2. In a medium sauce pan, melt the 1/2 cup butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth.
3. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
4. In the now-empty saucepan, melt the 1/4 cup butter. Add the chocolate (or just melt the appeals) and stir until almost completely melted. Remove from heat and continue stirring until completely melted.
5. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
6. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Store in an airtight container in the refrigerator.

Raspberry Heart Cheesecake Cupcakes

2011-02-16T10:17:00.000-08:00

My husband LOVES cheesecake but I hate it! Seriously, who wants to eat a block of cream cheese? Anyways, going along with the heart theme, I decided to make these cheesecake cupcakes with a freehanded heart on the top. If I were to do them again, I would do much less puree because it makes the cheesecake crack.

My husband said that these were really good. Truthfully, I cannot attest to it because I didn't even try them but my husband has no problem telling me something I make sucks. For him to eat three and say that he really liked them must mean that they were great.

If you believe that making cheesecake is difficult, this will definitely change your mind. They are just as easy as making a normal cupcake.

Ingredients for the Crust
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
3 tablespoons sugar

Ingredients for the Topping
6 ounce fresh raspberries (or frozen as long as you defrost them)
2 tablespoons sugar

For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

Directions for the Crust
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners.
2. In a small bowl, combine the ingredients for the crust. Stir together with a fork until well blended and all the dry ingredients are moistened.
3. Press 1 tablespoons of the mixture into the bottom of each cupcake liner.
4. Bake until just set (about 5 minutes). Transfer to a cooling rack.

Directions for the Topping
1. Combine the raspberries and sugar in a blender or food processor until smooth.
2. Pour through a fine mesh sieve to remove the seeds. Set aside.

Directions for the Cheesecake
1. Beat the cream cheese on medium-high speed until light and fluffy.
2. Add in the sugar until smooth.
3. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after each addition.
4. Spoon the mixture into the cupcake liners. Drizzle the top with the raspberry puree (making any design that you want).
5. Bake for 22 minutes or until the filling is set. They are puffy like a cupcake when they first are removed form the oven but will look more normal as they cool. Let cool to room temperature on a cooling rack. Refrigerate for at least 4 hours before serving.

Old-Fashioned Meat Loaf

2011-02-16T10:02:00.000-08:00

I honestly love meatloaf. Weird? Probably ... but who can resist the moist hamburger meat that is enhanced by so many other flavors. Normally, my husband makes the meatloaf and just wings it. Yesterday, I decide to try out a meatloaf recipe to see what he would think. Who do I turn to? Paula Deen of course!

Let's just say that he couldn't eat just one bite! He LOVED it! This will now be my "go to" meatloaf recipe. If you can mix ingredients, you can make this recipe!

I did mine in heart shapes for Valentine's Day and then topped them with mashed potatoes to achieve a "cupcake" affect. If I would have done rounds, it would have looked more like a cupcake but this was still great.

Ingredients for the Loaf
1 pound ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup onion, chopped
3/4 cup bell pepper, chopped (I used half red and half green)
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Ingredients for the Topping
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions
1. Preheat oven to 375 degrees. Mix all ingredients for the loaf together. Place on a baking dish and shape into a loaf.
2. Mix ingredients for the topping and spread over the loaf. Bake for 1 hour.

Chewy Triple Chocolate Cookies

2011-02-10T00:00:00.000-08:00

Ingredients
2 cups flour
1/2 cup dutch processed cocoa powder (substitute for unsweetened cocoa powder + 1/2 teaspoons baking soda)
2 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups semisweet chocolate chips
4 large eggs
2 teaspoons vanilla extract
10 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips
1 1/2 cups white chocolate chips

Directions
1. Combine the flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk together; set aside.
2. Melt the 2 2/3 cups semisweet chocolate in a heatproof bowl in the microwave for 30 second intervals.
3. In the bowl of an electric mixer filled with the paddle attachment, beat the butter at medium speed until smooth and creamy. Mix in the sugars until well combined (the mixture will look granular).
4. Reduce the speed to low and gradually add the eggs and vanilla. Beat until well incorporated.
5. Add the chocolate to the mixing bowl in a steady stream. Continue beating until combined. Scrape the bottom and sides of the mixing bowl with a spatula.
6. Add the flour, cocoa powder, baking powder, and salt. Mix on low speed until just incorporated (do not over mix).
7. Stir in the chocolate chips. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like (about 30 minutes).
8. Meanwhile, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
9. Scoop the dough onto the prepared baking sheets with 1 3/4-inch cookie dough scoop, spacing the dough balls about 1 1/2 inches apart. Bake until the edges of the cookies have just begun to set but the centers are still very soft (about 10 minutes) rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool baking sheets before baking more batches with the remaining dough.

Oatmeal Raisin Cookies

2011-02-09T22:42:00.000-08:00

As you know, I LOVE oatmeal cookies. These are no exception. My mom has been baking these oatmeal raisin cookies for years and gets ravs from everyone each time she makes them.

This is a tried and true recipe that will never do you wrong. So old fashioned and delicious! A staple in my cookie recipe repertoire.

Ingredients
1/2 cup plus 6 tablespoons butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker oats
1 cup raisins

Directions
1. Heat oven to 350 degrees. In a large bowl, beat butter and sugars on medium speed until creamy.
2. Add eggs and vanilla; beat well.
3. Add flour, baking soda, cinnamon, and salt. Mix well.
4. Add oats and raisins. Mix well.
5. Drop dough by rounded tablespoonfuls unto ungreased cookie sheet. Bake 8-10 minutes.

Martha Stewart Homemade Granola

2011-02-06T17:47:00.000-08:00

You all know how much I LOVE homemade granola! Especially since I am pregnant, it has become my new favorite snack! I have been making my grandma's Homemade Granola for quite some time but decided to try out another recipe. This one was just as wonderful so I thought I would share it with you as well. You will not be disappointed with either recipe.

Ingredients
Vegetable cooking spray
4 cups old-fashioned oats
1/2 cup almonds, chopped
1/2 cup pecans, chopped
1/3 cup dried cranberries, chopped
1/3 cup raisins, chopped
1/2 cup sweetened coconut flakes
1/3 cup wheat germ (mainly just because it is so good for you)
1/2 teaspoon ground cinnamon
Pinch of salt
1/3 cup vegetable oil
1/4 cup honey
1/2 cup light brown sugar
1 teaspoon vanilla extract

Directions
1. Preheat oven to 325 degrees. Lightly coat a rimmed baking sheet with cooking spray.
2. In a large bowl, stir together oats, almonds, pecans, cranberries, raisins, wheat germ, coconut, cinnamon, and salt.
3. In a small saucepan, combine oil, honey, and sugar. Bring to a boil and remove from heat. Stir in vanilla.
4. Drizzle syrup over oat mixture; toss with a wooden spoon. Pour granola onto sheet pan and spread evenly. Bake, stirring occasionally until golden (about 25 minutes). Let granola cool completely before storing it in an air tight container.

Chocolate and Coconut Lace Cookies

2011-02-06T17:26:00.000-08:00

This morning I was sick and laying in bed watching Food Network. I saw Giada making this cookie. I decided that I need to put it on my list of things to make (you can only imagine how long this list is). There is nothing like the present, and I already made them!

This was the first time that I have ever made a lace cookie. I prefer big fluffy cookies but decided to give them a try. They were DELICIOUS! I cannot stop eating them. I know I always say that everything is super easy, but really, these could not be any easier! If you like caramel-type things, you need to try this!

Ingredients
3/4 cup light brown sugar
1/2 cup sweetened, flaked coconut
1/4 cup unsalted butter, melted
1/4 cup flour
1/2 teaspoon pure vanilla extract
1/8 teaspoons fine sea salt (or just use salted butter and omit this)
Chocolate, melted (for drizzling or dipping)

Directions
1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Line 3 baking sheets with parchment paper. Set aside.
2. In a large bowl, mix together the brown sugar, coconut, melted butter, flour, vanilla, and salt.

3. Using a tablespoon measurer, scoop 6 balls of dough on each baking sheet (don't fill up the entire tablespoons because these suckers spread like no other). Lightly flatten the tops of the dough.
4. Cook until golden about 8-10 minutes (do not over bake or they will become crispy; I prefer mine softer). Let the cookies cool on the parchment paper.
5. Melt the chocolate (using a microwave or double broiler). Using a fork, drizzle the tops of the cookies with melted chocolate (or dip about half the cookie into the melted chocolate).
6. Freeze the cookies until the chocolate has set (about 5 minutes). Store in an airtight container at room temperature.

Moroccan Stew

2011-02-02T14:52:00.000-08:00

During the cold of winter, there is nothing better than a warm bowl of soup or stew. While I was visiting my mom, she introduced me to this DELICIOUS and simple recipe. Even my husband, who is the pickiest eater ever, really liked it. So hearty and simple.

Unfortunately, I did not take a picture of this soup. I hate cooking something without a picture so the next time I make this delicious stew, I will upload a picture.

Ingredients for the Chicken
1 chicken
1 onion, quartered
1 lemon, quartered
1 bunch of fresh parsley
1 teaspoon coriander seeds
1 cinnamon stick
Salt and pepper to taste

Ingredients for the Stew
2 onions, finely chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon sugar
2 teaspoons dried mint
1 tablespoon tomato paste
1/2 to 1 red chili's seeds removed, finely chopped (to taste)
1 cup couscous
Cilantro and fresh lemon (for garnish)

Directions for the Chicken
1. Put all the ingredients together in a pot and just cover with water. Boil until chicken is cooked and can be shredded easily.
2. Strain the chicken and save the broth.

Directions for the Stew
1. Put broth back in pan and reduce to about five cups.
2. In a sauce pan with oil cook the onions until translucent.
3. Add the cooked onions, cumin, paprika, sugar, mint, and tomato paste to the reduced broth. Cook for 5 minutes.
4. Add shredded chicken back into the reduced and spiced broth.
5. Add 1 cup couscous. Cook until the couscous is tender.

Ultimate Oatmeal Cookies

2011-01-27T20:51:00.000-08:00

I have been wanting to make these Paula Deen cookies for quite some time. I finally decided to go for it tonight. They were FANTASTIC! How can you go wrong? Paula Deen, brown butter icing, and holiday flavors (even though it isn't the holidays)? If you are wanting some holiday cheer, even at the end of January (yes, January is almost over!), then go bake these delicious cookies!

I know it seems like a lot of ingredients but this recipe is just as easy as any other cookie recipe. You might also be surprised to find that you already have all the ingredients at home.

PS. I have just started uploading some pictures of my fondant and icing work to a flickr account. If you want to check out the few that are up there, the website is www.flickr.com/theblondebaker. Let me know what you think!

Ingredients for the Cookies
1/2 cup butter, softened
1 1/2 cup firmly packed brown sugar
1/2 cup shortening
2 large eggs
1/2 cup whole buttermilk (I just used milk and vinegar)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 1/2 cups quick-cooking oats
1 1/2 cups walnuts or pecans, chopped
1 cup raisins
1 teaspoon vanilla extract

Ingredients for the Brown Butter Icing
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons water

Directions for the Cookies
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, brown sugar, and shortening on medium speed with an electric mixture until fluffy.
3. Add eggs, and beat until fluffy. Add buttermilk, mixing to combine.
4. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and clove. Mix until combined.
5. Add the oats, walnuts, raisins, and vanilla. Stir until well combined.
6. Drop cookies on prepared baking sheets about 1 1/2 inches apart. Bake 12-14 minutes, or until edges are lightly browned.
7. Let cool on pans for 2 minutes. Drizzle with Brown Butter Icing (directions follow) while the cookies are still warm.

Directions for the Brown Butter Icing
1. In a small sauce pan, melt butter over medium heat until golden brown (do not be afraid to brown it, this is what gives the icing a caramel taste), stirring occasionally.
2. Remove saucepan from heat; whisk in confectioner's sugar and vanilla.
3. Whisk in enough water for desired drizzling consistency.