Miranda's Recipes

Reese's Cheesecake Brownies

2012-01-23T09:15:00.000-08:00

This is BY FAR the best thing I've ever made. I can't have these in the house or they're gone. I made them, tasted them and immediately sent them to my hubby's work because I KNEW I would eat the entire batch. I have to admit it. I have a severe weakness for these babies. They're just way too good. Make them, love them.

One 19.5-oz. box chocolate fudge brownie mix
One 8-oz. package cream cheese, softened
One 14-oz. can sweetened condensed milk
½ cup creamy peanut butter
12 oz. Reese’s Pieces candy
One 12-oz. bag milk chocolate chips
3 tablespoons whipping cream
12 large Reese’s Peanut Butter Cups, chopped

Preheat oven to 350 degrees. Lightly coat a 9x13 pan with cooking spray.

Prepare the brownie mix according to package directions. Spread the batter in pan and set
aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed
milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the
mixture over the batter. Spread evenly.

Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for
30 minutes and refrigerate for 30 minutes.

In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1
minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle
Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.

From Pip & Ebby

Mexican Pizzas

2012-01-18T20:35:00.000-08:00

The other day I was SERIOUSLY craving a Mexican pizza. Have I ever had one? No. It just sounded like something I needed. Immediately. So I got to it and came up with this. The foundation for these pizzas is the grilled dough. I'm ALL about grilling my pizza dough. It leaves the crust crunchy and chewy and holds up to a lot of toppings. Instead of waiting for my own pizza dough to rise and such, I just quickly defrosted some Rhodes rolls I had in the freezer. Jackpot! They were perfect. And the kids thought they were pretty fun. Switch it up with this simple, delicious dinner.

Rhodes rolls, defrosted (or your favorite pizza dough)
1 pound ground turkey (ground beef can be substituted)
1 taco packet
1 can refried beans
1 can black beans, drained and rinsed
shredded cheese
shredded lettuce
1 cup sour cream
1/4 cup salsa
Any other toppings you prefer on a taco

In a large skillet, brown turkey. When meat is browned, add the taco packet and 1/4 cup water. Simmer for several minutes until thick. Add refried beans. Stir until well incorporated. Cover and remove from heat.

Roll out small dough balls into small circles, about 6-7 inches in diameter. Heat a grill pan (or outside grill) on high heat. Brush one side of the dough with olive oil. Put oil side down on hot grill pan. They will cook fast, so beware. Before flipping, brush raw side with olive oil. Finish cooking the other side. Remove to a large baking sheet.

Spread a large spoonful of the taco mixture on top of the grilled pizza dough. Sprinkle with black beans and then shredded cheese. Broil on high until the cheese is melted and bubbly. Remove and top with shredded lettuce and your favorite toppings, such as tomatoes, avocados and onions. Mix 1 cup sour cream with about 1/4 cup salsa and drizzle over pizzas. Enjoy!!

Hi-Hat Cupcakes

2012-01-15T09:07:00.000-08:00

These were so fun and turn out SO fancy. My kids especially loved them since I made them mini. They're basically just a chocolate cupcake with vanilla buttercream, dipped in chocolate. They would be perfect for any party and everyone LOVES them!

Your favorite chocolate cupcakes made and cooled

1 cup (2 sticks) butter, softened

3-4 cups powdered sugar

1/4 t salt

1 T vanilla

About 4 T milk or heavy cream if needed

2 cups semi-sweet chocolate chips

3 T vegetable oil

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Pipe onto cooled cupcakes. Place in the fridge while you melt the chocolate.

In a microwave safe bowl, combine the chocolate chips with oil. Microwave in 15 second incrememts, stirring in between, until chocolate is melted and smooth.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes. To make the chocolate set, place in fridge and allow to cool until hard.

Idea from Martha Stewart and frosting from Savory Sweet Life

Jalapeno Popper Chicken

2012-01-11T17:37:00.000-08:00

My husband is ALL about jalapenos. If they are an option to put on any dish, they MUST go in. I don't know why this is...so weird:) But anyway, when I saw this recipe I knew it would be his new favorite. It's basically like a jalapeno popper stuffed into a chicken breast, breaded then fried and baked. I'm pretty sure it's every manly man's dream. Hey, I even enjoyed it!

4 slices bacon, diced (I just used crumbled bacon in the bag)
6 ounces cream cheese, softened
1/2 cup shredded cheddar cheese (I recommend sharp)
2 whole jalapeno peppers, seeded and finely minced
4 whole skinless, boneless chicken breasts
2 T garlic powder, plus more to season chicken
Salt and pepper
1 cup bread crumbs (I recommend Panko)
vegetable oil for frying

Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

Season both sides of chicken breasts with a dash of garlic powder, salt and pepper. Cut a pocket horizontally through the thickest side of each chicken breast and fill with some cheese mixture. Secure with toothpicks.

Add the 2 teaspoons garlic powder, salt and pepper to the bread crumbs and mix.

Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat and cook chicken breasts about 3 minutes per side until golden brown.

Finish cooking chicken breasts in a 425ºF oven for about 10 minutes or until cooked through.

*From Tasty Kitchen

Chocolate Cake Reese's Peanut Butter Chunk Cookies

2012-01-08T19:52:00.000-08:00

These are my new favorite cookies. Not just because they are absurdly delicious, but also because there's only 5 ingredients. Pure peanut butter and chocolate bliss!!

1 box devils food cake mix

1 stick (8 tablespoons) butter, melted (if dough seems too dry, add 2 more Tbsp melted butter)

1 large egg

2 cups mini chocolate chips

25 mini Reeses Peanut Butter Cups

Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

Place all ingredients into a large bowl mixing until combined. I find it easiest to mix with hands. If dough seems too dry, you can add 2 additional Tablespoons melted butter. With a medium cookie scoop, scoop dough onto baking sheet placed 1 inch apart. Bake for 13-15 minutes until cooked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack.

Makes 3 dozen cookies

*From Picky Palate

Reese's Fudge Pie

2011-12-19T12:28:00.000-08:00

Peanut butter, fudge, Reese's Peanut Butter Cup Mini's, Nutter Butter crust...this is the combination for a sugar coma, but more importantly the BEST dessert EVER!!

We all know that peanut butter and chocolate are my favorite combo...by far. So anytime I come across a recipe that has these two ingredients I have to give it a try. AND lately I've been all obsessed with the Reese's Peanut Butter Cup Mini's. They're just so tiny and cute and melty and delicious!! I would call it a pregnancy craving, but I'm pretty sure I was obsessed with them BEFORE I got pregnant. This pie is so decadent, fancy, EASY (nothing to bake!) and sure to impress your holiday guests. In fact, I made this for my hubby's work and his boss took the leftovers home for his dinner party that night! I would say that's a good sign of yumminess!

For the Crust:
15-18 Nutter Butter cookies, crushed
1/4 cup butter, melted

Mix together finely crushed cookies and butter. Press evenly into the bottom of a springform pan.

For the Fudge Middle:
1 (140z) can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 t salt
2 t vanilla
1 (8oz) bag Resse's Mini's

Mix all ingredients besides the Reese's Mini's into a medium saucepan. Heat over medium low heat, stirring constantly, until smooth. Fudge will be thick. Spread over crust. Press Reese's Mini's into the fudge (tops can still be showing.)

For the Peanut Butter Mousse:
1 cup creamy peanut butter
1 cup powdered sugar
1 (8oz) cream cheese, room temp
1 1/2 cups Cool Whip, thawed
1/4 cup melted chocolate for drizzle

Mix peanut butter, cream cheese and powdered sugar together in a mixer until smooth. Fold in Cool Whip. Spread over top of fudge. Drizzle with melted chocolate.

Chill for at least an hour before serving.

*Adapted From Cookies and Cups

Nutella Buttercream

2011-12-04T13:40:00.000-08:00

I'm always VERY interested in anything that has Nutella in it. I usually don't like buttercreams, but this one...mmmmm. The Nutella gives it a whole new depth of flavor. And by whipping the butter for SO long, it almost dissolves instantly in your mouth. Buttery, airy, chocolatey, just pure delicious. Put it on a chocolate or vanilla cake - anything really! Or you can just be like me and eat it straight out of the mixing bowl.

1 1/2 cups butter (3 sticks), at room temp
3 cups powdered sugar
2 t vanilla
1 cup Nutella

Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the powdered sugar and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes; you may need to stop the mixer and scrape down the sides of the bowl a couple times.

When the buttercream is fluffy, add the Nutella. Whisk for another 5-8 minutes until the Nutella is fully incorporated and the buttercream is light and fluffy again.

*From Tasty Kitchen

Guiltless Alfredo Sauce

2011-11-29T21:25:00.000-08:00

Make this. Love this. Don't feel bad about it!! This is my go-to recipe for Alfredo sauce. I will NEVER use another!!

2 cups low fat milk (not skim)
1/3 cup (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 cloves garlic, minced
1 cup freshly shredded parmesan

Put milk, cream cheese, flour and salt in a blender and blend until creamy. Saute butter and garlic in saucepan until tender, about 30 seconds. Add mixture from the blender. Stir constantly until thick, about 3-4 minutes. When it's nice and thick, remove from heat and add Parmesan cheese and cover. Let stand for 10 minutes. Stir until creamy. Then die cause you've made the best sauce EVER!!

*From Our Best Bites

White Chicken Lasagna Roll-ups

2011-11-29T21:04:00.000-08:00

I knew I wanted to try these as soon as I saw them. Anything that is covered in Alfredo sauce is right up my alley:) And definitely don't hesitate to make this homemade Alfredo sauce because it's lower in fat and is super delicious. It's my go-to now and I always have the ingredients on hand. These roll-ups are so delicious and look fancy too, so go ahead and impress your guests with your beautiful food!

1 lb chicken breasts, shredded
1 cup part-skim ricotta cheese
1 cup mozzerella chees, plus more for topping
1/2 cup grated parmesan cheese
Salt and pepper to taste
2 T fresh parsley
2 cloves garlic, minced
2 cups Alfredo sauce (Delicious Homemade recipe here)
8 lasagna noodles, cooked and cooled slightly

Preheat oven to 350 degrees F.

In a mixing bowl, mix the cooked shredded chicken, ricotta, mozzarella and parmesan cheese, salt, pepper, parsley and garlic until combined.

Spread a ladle or two of Alfredo sauce in the bottom of a 9×13 baking dish.

Lay out one lasagna noodle on a cutting board, spread about 1/4 cup of the chicken mixture along the noodle and roll up the noodle from one end to the other. Lay the roll seam side down in the pan on top of the alfredo sauce.

Repeat with remaining noodles and filling, laying each on top of the sauce. Top with more alfredo sauce and as much mozzarella cheese as desired.

Bake in the preheated oven for 20-30 minutes until heated through and cheese is browned slightly on top.

*From Tasty Kitchen

Creamy Chicken and Wild Rice Soup

2011-11-13T20:50:00.000-08:00

This soup is the perfect fall dinner. It's so hearty, yet light. The flavor is to die for and it's easy-peasy to make. It might be my new favorite dish:) If you want to warm up this winter, try this soup.

2 T butter
2 T olive oil
1 cup onion, diced
4 stalks celery, chopped
4 whole large carrots, peeled and cubed
6 cups chicken broth
¾ pounds chicken breasts (cubed)
1 box Uncle Ben's Long Grain And Wild Rice (6 Oz.)
1-½ cups milk

1/3 cup flour
salt and pepper to taste

In large pot, heat butter and olive oil. Sauté onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper.

Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.

In a small bowl, whisk cold milk with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.

* From Tasty Kitchen

Snickers Cookies

2011-11-09T15:08:00.000-08:00

With all of this Halloween candy craziness, I was looking for a way to get rid of some. How much does one 4 year old need anyway?! I picked out all of the Snickers candy bars and made these cookies. They turned out divine. The caramel melts into a delicious, gooey bite and the cookie itself proved to be perfect. Chewy and a little crisp on the edges...just they way they should be!

1 cup (2 sticks) butter, softened
3/4 cup brown sugar
3/4 cup granualted sugar
2 eggs
1 t vanilla
1/2 t salt
1 t baking soda
2 1/4 cups flour
10 fun size Snickers bars, cut into small pieces
1/2-3/4 cup milk chocolate chips (depending on how "chunky" you want them)

Cream butter and sugars until light and creamy. Add eggs and vanilla and whip until well blended. Add salt, baking soday and flour. Stir until just combined. Stir in Snickers bars and chocolate chips. Bake at 375 degrees for 10 minutes. Let cool on tray for 2-3 minutes and then remove to a cooling rack. Enjoy!!

Garlic Shrimp Pasta

2011-11-01T19:59:00.000-07:00

I was really feeling like a shrimp pasta dish today. And what Mommy wants, Mommy gets:) This is so light, yet packed full of flavor. I was worried that the sauce wouldn't be "saucy" enough and I can't eat a pasta without a flavorful sauce, but I was surprised at how thick and delicious the sauce was. If you're looking for a lighter touch to your life, try this recipe!

8 ounces spaghetti
4 cups fresh baby spinach
1/2 cup onion, finely chopped
4-5 cloves garlic, finely minced
1 lb shrimp
1 cup chicken broth
1 t. dried parsley
salt and pepper to taste
2 T butter
3 T parmesan cheese (or more depending on your taste)
Olive oil

Cook pasta according to package directions. Drain pasta and return it to the pan. Add spinach and 2 tablespoons olive oil; toss and set aside.

While pasta is cooking, heat 1 tablespoon olive oil in a skillet on medium high. Add onion and cook for 1 minute. Add shrimp and garlic; cook for 2 minutes or until shrimp begins turning pink. Add broth, salt and pepper; cook for 2 minutes or until shrimp is cooked. Stir in butter and parsley. Toss with pasta and top with Parmesan cheese. Add more Parmesan cheese to taste.

*Adapted from Tasty Kitchen

Chicken Stuffing Casserole

2011-10-18T11:12:00.000-07:00

I'm so tired of eating the same thing over and over and over...aren't you? Maybe it's because for the past 4 months I've been making the same thing. Well, that's over now. And I'm dying to eat new and exciting recipes! This was SO good to me. I was even surprised with my 18 month old shoveled it in her mouth by the handful since she's on a hunger strike now. The hubby even loved it even though he despises corn. It's just a great balance of flavor and turned into an awesome, fast fall dinner.

4 boneless, skinless chicken breasts
1 red bell pepper, diced
1/2 onion, finely diced
2 cloves garlic, minced
11 oz frozen sweet corn (you can sub canned corn)
1 can cream of chicken soup
1 package cornbread stuffing

Make stuffing according to package directions. Season both sides of chicken with salt and pepper and lay chicken breast in the bottom of a baking pan. Saute pepper, onion and garlic in about 1 T olive oil till tender, about 3 minutes. Spread evenly over chicken. Mix corn and cream of chicken soup. Spread evenly over chicken and peppers. Top with prepared stuffing. Bake at 425 degrees for 15 minutes, then reduce heat to 375 for another 15-20 minutes until chicken is cooked through. Enjoy!!

Chocolate Chocolate Chip Cookies

2011-10-08T11:50:00.000-07:00

So have any of you been wondering where I've been?! I sure have! I found out several months ago that I'm pregnant with #3! Well, with that came EXTREME sickness and my inability to look at food, let alone cook it. This week I'm 15 weeks, which came with a little bit of relief. I found myself making dinner several times this week AND whipped up these puppies. They are SO easy, SO moist and SO delicious. I threw in a few peanut butter chips for good measure, cause it just sounded good to me. I definitely recommend this. Yummmm...

1 cup butter (2 sticks)
1/4 sugar
3/4 cup brown sugar
1 small box chocolate pudding
2 eggs
1 t vanilla
2 cups flour
1/2 t salt
1 t baking soda
1 cup peanut butter chips
1 cup semi-sweet chocolate chips

In a standing mixer, cream together butter and sugars about 2 minutes until very light and fluffy. Add chocolate pudding and mix well. Add eggs and vanilla and whip another 1-2 minutes. Add flour, salt and baking soda. Mix until just blended. Stir in chips (you can eliminate peanut butter chips and just double the chocolate chips if you'd like, but come on, it's peanut butter and chocolate!!)

Bake at 350 degrees for about 10 minutes. Remove from oven and to a cooling rack. Enjoy!

Tres Leches Cupcakes

2011-08-10T21:14:00.000-07:00

Me, I'm not much of a fan of Tres Leches. But we live in a world where a lot of people are. And I sometimes do what people want cause it makes me happy. This was a request from the hubs...he likes tres leches. And I have to say - not bad, not bad. If you're a Tres Leches fan, you must try these! Oh, and that Dulce de Leche whipped cream...DIVINE. These definitely hit the spot!

For the Cake:

1 box French Vanilla cake mix

1 small box French Vanilla pudding

1 cup sour cream

1 cup buttermilk

4 eggs

1/2 cup vegetable oil

1/2 cup whole milk

1/2 cup sweetened condensed milk

1/2 cup evaporated milk

Start by making the cake. Preheat the oven to 350 degrees. Prepare a cupcake pan by lining it with cupcake liners. Mix the cake mix, pudding, eggs, sour cream, milk and oil in a standing mixer and beat until well incorporated (about 2 minutes) while scraping the sides. Fill cupcake liners 3/4 full. Place in preheated oven and bake for 18-20 minutes until tops spring back when touched.

While cupcakes are in the oven, prepare the Tres Leches mixture: mix the whole milk, evaporated milk, and condensed milk.

Remove cupcakes from oven. Immediately poke several holes in each cupcake with a skewer stick or knife.

Drizzle Tres Leches mixture over each cupcake, waiting for it to absorb, using all of the mixture evenly between eachcupcake.

Dulce de Leche Whipped Cream:

2 cups heavy whipping cream

1/4-1/2 cup dulce de leche (found in the mexican isle in the grocery store)

3 T powdered sugar (or more depending on how sweet you like it)

Combine all ingredients in a standing mixer fitted with the whisk attachment. Whisk on medium-high until soft peaks form. Pipe over cooled cupcakes. Store extra cupcakes in the fridge.

Grilled Pizza

2011-08-04T11:12:00.000-07:00

Oh boy. This is the death of me! If you've never tried grilled pizza you are DEFINITELY missing out! The perfect dough, with the perfect fresh mozzerella and a sprinkle of a little Italian seasoning...mmmm. Just thinking about eating this makes my mouth water. This pizza recipe is incredible. The best part about it is the options for toppings are endless, so it makes it easy to eat it 4-5 times a week:) Eat it. Then you'll die.

Pizza Dough:

1 1/2 cups warm (105-115 degrees) water

1 T sugar

1 T yeast

1/2 t salt

3-4 1/2 cups flour

In a large bowl (the bowl of a mixer, if you have one) combine water, sugar and yeast. Let sit for 10 minutes or until nice and bubbly.

Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the b0wl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubles in bulk. Remove from bowl and separate into about 4 equal sized balls if you are making individual sized pizzas or into 2 for larger ones. Roll out.

The ladies at Our Best Bites do everything perfect in my mind. They are the masters! I'm not going to attemt to try and explain how to grill the perfect pizza when they've done it for me. For instructions on grilling the perfect pizza go to their site here.

*For the maximum yumminess pizza, it's a MUST to use fresh mozzerella. Try it once and you'll understand why:)

*From Our Best Bites

Chocolate Chip Cookie Dough Brownies

2011-08-02T20:54:00.000-07:00

One of my favorite things is eating cookie dough. I think I would rather eat the dough than the actual cookie. So when I saw these I knew I had to make them. It's a rich, fudgy brownie topped with straight cookie dough...uncooked. Now don't worry, there's no eggs in the dough so it's completely safe:) Wow, such a perfect combination!

Brownies:

1 cup butter

3/4 cup cocoa

2 1/4 cup sugar

1/2 t salt

3 eggs

1 t vanilla

1 1/4 cup flour

1/2 t baking powder

1/2 cup semi-sweet chocolate chips

Prepare 9x13 baking pan by spraying with cooking spray. Melt the butter in a medium saucepan. Add cocoa, stirring until smooth. Remove from heat and cool slightly. Add sugar, salt, eggs and vanilla. Beat with a spoon until combined. Add flour and baking powder and mix well. Stir in chocolate chips. Spread batter into pan. Bake at 350 degrees for 35 minutes. Allow brownies to cool completely before moving on to the next step.

Cookie Dough:

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

4 T milk

2 t vanilla

2 cups flour

1 cup semi-sweet chocolate chips

Combine first 5 ingredients in a mixing bowl and cream together. Add flour and stir until combined. Stir in chocolate chips. Spread in an even layer on top of the cooled brownies. Chill before adding chocolate glaze.

Chocolate Glaze:

1 cup semi-sweet chocolate chips

1 T oil

Melt chocolate with butter and stir until smooth. I do this in the microwave in 20 second increments. Spread the glaze over the chilled cookie dough layer.

*From Jersey Girl Eats

Tuscan Chicken and Wild Rice

2011-07-31T19:56:00.000-07:00

Have you ever had this rice? I recommend it. It's so hearty, flavorful and delicious. I use it for MANY of my dishes and it just completes it. Pick it up at your local Costco:) Now to the recipe. This is so incredibly delicious and simple that you must make it! It's hearty, yet light. Love it.

1 pound boneless, skinless chicken breasts

Salt and pepper to taste

1 cup wild rice
10 cloves garlic, minced

1/2 cup roasted red peppers, diced

2 cups water

1/4 cup fresh squeezed lemon juice

1/4 cup olive oil

Season chicken with salt and pepper. Place chicken in the crock pot. Add rice, garlic, red peppers. Mix water, lemon juice and oil in a mixing bowl. Pour mixture over rice and chicken. Stir once to coat chicken. Cover and cook on medium low for 4-6 hours.

Cake Batter Cheesecake Cupcakes

2011-07-24T19:22:00.000-07:00

Yeah, yeah...I know the 4th of July is over, but why can't we celebrate it longer than the actual day? Especially when I was gone on vaca during the holiday? 4th of July or not, these can be made for any occasion. Funfetti cake has to be THE funnest and best cake out there. My family LOVES it. Now when you add a cheesecake center and a cakebatter-cheesecake frosting...NOW you're talkin!! Such a fun, different cupcake that everyone is sure to love!

For the Cake:
Funfetti cake batter (Use your favorite homemade or box version - fully made batter)
8 oz cream cheese, softened
1 egg
1/4 cup sugar
1/2 t vanilla

Preheat oven to 350 degrees and line a 24 muffin tin with festive liners.

Spoon cake batter into each tin until it is half full. In a medium bowl, beat cream cheese, egg, sugar, and vanilla on medium speed until smooth. Spoon one spoonful over top of each cupcake. Bake for about 15 minutes or until set.

Cake Batter, Cream Cheese Frosting:
1 stick butter, softened
8 oz cream cheese, softened
1/2 t vanilla
3 cups powdered sugar
1/2 cup white cake mix (MIX - NOT BATTER)

In the bowl of a mixer, beat butter, cream cheese and vanilla until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix a bit of heavy cream or milk until desired consistency is reached.

Once cupcakes are cooled, frost generously. Enjoy!!

* From Confessions of a Cookbook Queen

Pesto Stuffed Chicken

2011-07-05T11:12:00.000-07:00

I was in the mood for something different. You know, not the same old-same old chicken. I get tired of that every now and again. So I came up with this. What a new and refreshing way to eat chicken! I love how moist and flavorful it is and just how purely delicious it is. Eat your pesto in a new way and you won't be disappointed!

4 large chicken breasts

1/4 cup dijon mustard

1/4 cup honey mustard

1 small jar pesto sauce (or your favorite homemade)

1 1/2 cups ricotta cheese

bread crumbs (I use Texas Toast croutons finely crushed)

1/4-1/2 cup parmesan cheese

Place chicken breasts in a ziploc bag with the 2 mustards and marinate overnight or at least 2 hours. Preheat oven to 350 degrees. In a large bowl mix the pesto with the ricotta cheese. Take a chicken breast and cut a "pocket" into it making sure to not cut all the way through the bottom or sides. Fill with pesto mixture until stuffed full. Mix bread crumbs with parmesan cheese. In a large skillet heat 2 T olive oil on medium-high. Coat stuffed chicken in bread crumbs and place in skillet to brown and crisp the outside making sure to only turn the chicken once. Once the outside is good and crispy place on a cookie sheet and place in the oven to finish cooking for about 20-30 minutes (depending on how thick your chicken breast was to start.) Enjoy!

Texas Sheet Cake

2011-06-15T16:09:00.000-07:00

I know, I know, we've all had Texas sheet cake...but have you REALLY?! This, my friends, IS the recipe. It's the way it SHOULD be and the way it SHOULD taste. Rich, light, chocolaty cake with a warm frosting that oozes into the cracks and crevises of the cake, creating a incredible chocolate haven. Now if you're gonna make Texas sheet cake, make it the right way - the way your grandma made it - and the way my MOM always made it. When I think of her, I think of this cake. And let me tell you, you'll be the talk of the town when you bring this to your next neighborhood party.

Cake:
2 sticks (1 cup) butter
1 cup water
1/4 cup cocoa
2 eggs
2 cups sugar
2 cups flour
1 t vanilla
1 t baking soda
1/2 t salt
1/2 cup buttermilk

Frosting:
1/2 cup (1 stick) butter
1/4 cup cocoa
6 T buttermilk
1 t vanilla
2 - 21/2 cups powdered sugar (depending on your desired consistency)

Mix flour, sugar, baking soda and salt in your mixer bowl. Mix butter, cocoa and water in a saucepan. Bring to a boil, remove from heat and let cool slightly. Pour cocoa mixture over flour mixture and mix on low until it comes together. Add milk, eggs and vanilla. Beat until smooth. Bake in a greased sheetcake pan at 350 degrees for 20 minutes. Cool for about 10 minutes until the cake is not hot, but still very warm (this helps it seep into the cake better.)

After you remove the cake from the oven, start on the frosting. Bring butter, cocoa and buttermilk to a boil. Remove from heat and add vanilla and powdered sugar. With a whisk, beat the frosting until the sugar is well incorporated and there are no clumps. Pour over cake and spread evenly. If I were making it, I would then grab a fork and eat it straight out of the corner of the pan...all warm, gooey and delicious. But if you're taking it to a party I don't suggest this:)

California Salad Bowl

2011-06-11T09:48:00.000-07:00

My mother-in-law introduced this to me. I LOVE it. It's perfect for summer too. So fresh, crisp and the avocado dressing...MMMM. I could eat it by the spoonful. It goes great with everything and would be a wonderful addition to your next barbeque.

Salad:

1 head romail lettuce, chopped

1/2 cup shredded cheddar cheese

1-2 tomatoes, chopped

2 green onions, thinly sliced

1 (16oz) can pitted olives, drained and cut in half

1 cup slightly crushed corn chips

Avocado Dressing

Avocado Dressing:

1 ripe avocado, peeled and seed removed

Juice of 1 lemon (about 1-2 T)

1/2 cup mayonnaise

1/4 cup vegetable oil

salt to taste (You're going to have salt from the cheese and chips so keep that in mind)

In a blender, mix dressing ingredients together until very smooth. Combine salad ingredients in a large bowl. Pour dressing over salad and toss to mix well. Serve immediately.

PS: I don't recommend dressing the salad until RIGHT before you serve it. If you aren't going to eat it all, don't dress it all because it doesn't keep...but that's OK because you're probably going to eat the whole salad yourself:)

Homemade Fudge Rounds

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

I don't know about you, but I grew up eating these! My mom would pack them in my lunch for our "treat". I bet she knew that I ate it first:) I don't think I've had them since high school, but either way I knew I was up for the challenge to recreate them when I saw them on Confessions of a Cookbook Queen. The cookies are oh so soft and the filling, oh so delicious. Reminisce in the memories of your childhood with a batch of these cookies!

For the Cookies:

1 1/4 cup salted butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda

Heat oven to 350. In a mixer, cream butter and sugar on medium until fluffy. Add the eggs one at a time mixing after each addition. Mix in vanilla. In a medium bowl, combine flour and baking soda. Add slowly to the butter/sugar mixture. Beat until combined. Drop spoonfuls on ungreased cookie sheets and bake for 7-9 minutes. Remove baking sheets to cooling racks and remove cookies after a few minutes to continue cooling. While cookies cool, make your filling.

For the Filling:
1/2 cup shortening
1/2 cup salted butter, softened
1 teaspoon vanilla
1/4 cup cocoa powder
3 cups powdered sugar
4 tablespoons buttermilk

In a mixer, beat the shortening and butter on medium speed until smooth and combined. Beat in vanilla. Add cocoa powder and powdered sugar and beat on low until just combined. Add buttermilk and beat on medium high for about 2 minutes or until light and fluffy.

Once cookies have cooled, pipe or spread filling on the flat side of half of them. Gently press another cookie on top of the filling.

For the stripes, microwave 1/2 cup milk chocolate chips and 1 teaspoon vegetable oil in a microwave safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe on top of Fudge Rounds. Refrigerate until chocolate is set.

*From Confessions of a Cookbook Queen
* Also check over at Sweet as Sugar Cookies for a TON of delicious desserts!!

Overnight French Toast

2011-06-05T16:09:00.000-07:00

I love me some french toast. It's one of my favorite breakfasts. This recipe is such a wonderful, delicious and SIMPLE idea for breakfast! I love it. It's perfect for those times when you have a ton of company and no time or ideas for breakfast. You'll be sure to impress those guests with this one!

1/2 cup (1 stick) butter
1 loaf french bread, cut into 1 inch slices
1 cup brown sugar
1 t cinnamon
1 t vanilla
5 eggs
1 cup milk
1/2 cup buttermilk (you can substitute with regular milk)

Melt butter and put at the bottom of a 9x13 baking dish. Mix together sugar and cinnamon. Wisk together eggs, both milks and vanilla in a separate bowl. Put a layer of sliced french toast over the butter in the baking dish. Sprinkle half of the sugar and cinnamon mixture over the bread. Put another layer of bread over the sugar mixture. Pour the egg mixture evenly over the bread. Sprinkle the remaining sugar and cinnamon over the top. Cover and refrigerate overnight. The next morning cover with tin foil and bake in a 350 degree oven for 35 minutes. Uncover and bake another 15-20 minutes until the top is browned and set. Sprinkle with powdered sugar and serve! It can also be served with syrup.

*From frugalupstate.com

Caramel Popcorn

2011-06-03T10:03:00.001-07:00

So my computer died. It was a REAL struggle there for about 2 weeks...for me to be out of a computer:) But now I have a back-up of delicious recipes that you're sure to love! I got this recipe from my friend Nettie when we went to a pool party and she broke this gem out. This caramel popcorn is the best I've ever had and positive to create heart attacks, so beware! Perfect caramel popcorn is ooey, gooey, buttery, and ADDICTING!! I promise you won't be disappointed. Just make sure you have A LOT of people to feed it to or you'll eat the whole bowl yourself...seriously. You can't stop eating it. Make it for your next movie night and your guests will think you're the best host in town! Now make it...and then hit the treadmill...

5 regular bags butter popcorn, popped
1 cup butter
1 cup brown sugar
1 cup light corn syrup
1 can sweetened condensed milk

Pour popcorn into a very large bowl or two large bowls. In a saucpan, put butter, brown sugar and corn syrup. Stir until melted and boil about 2 minutes. Add sweetened condensed milk and boil for 3-5 minutes until very smooth and thick. Pour over popcorn and stir until each kernel is evenly coated.

Best Ever Chocolate Frosting

2011-05-18T22:07:00.000-07:00

Now personally, I've never found a homemade chocolate frosting I love. Some are good here and there, but I haven't found the perfect one...till today. And you know it's gotta be good because it comes from our friends over at Our Best Bites. This is the definition of what a chocolate frosting should be. Deep, dark chocolate flavor and smooth, airy texture. It's basically a whipped ganache which makes it the epitome of chocolate flavor. It does take a bit to make, but oh boy is it worth it!

16 oz semi sweet chocolate chips

1 stick (8T) butter

1/3 cup granuated sugar

2 T light corn syrup (I used honey)

2 t vanilla

1/4 t salt

1 1/4 cups heavy whipping cream

Melt chocolate in a heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile heat butter in a small saucepan over medium-low heat until melted. Increase heat to medium, add sugar, corn syrup (or honey), vanilla and salt and stir with rubber spatula until the sugar is dissolved, about 4-5 minutes. Add melted chocolate, butter mixture, and cream to a clean bowl of a stand mixer and stir to thoroughly combine.

Place mixer bowl over and ice bath and stir mixture constantly with a rubber spatula until frostin is thick and just beginning to harden against the sides of the bowl, about 1-2 minutes (frosting should be cooled and aroun 70 degrees.) Place bowl on stand mixer fitted with the paddle attachment and beat on medium-high speed until frosting is light and fluffy, about 1-2 minutes. Stir with rubber spatula until completely smooth.

*If you find that after beating, your frostin is still too soft for your liking, chill in the fridge until it sets up a little more. I ended up stiring the frosting in the ice bath for a little longer than they said, until it was cold to the touch and thick, before I started whipping it. I feel like I got a great consistency from this and it definitely wasn't too soft. It was perfect...this recipe is perfection!

*From Our Best Bites

Nutella Cupcakes

2011-05-15T15:32:00.000-07:00

I was itching for a new recipe, but being Sunday I needed to use what I had on hand. Somehow I had Nutella. Have you had Nutella? It's amazing. It's rapidly becoming one of my favorite spreads. I love the nutty, chocolaty, smooth taste. There's really nothing like it. It was the perfect ingredient for cupcakes:) I decided to go with a basic chocolate cupcake recipe, fill it with Nutella and then top it off with a Nutella cream cheese frosting. This might be my new favorite cupcake recipe! I got SO many compliments on these and I can't deny it...I couldn't keep my hands off them, especially when I did half the batter as mini cupcakes - perfect one bite treat:) If you love Nutella, you must try these!

For the Cake:
1 box chocolate fudge cake mix
1 small box white chocolate pudding mix
4 eggs
1 cup sour cream
1 cup whole milk
1/2 cup vegetable oil
1 small jar Nutella

For the Frosting:
2 packages cream cheese, softened
1/2 cup (1 stick) butter
3-4 cups powdered sugar
1 t vanilla
1/4 cup Nutella

Start by making the cake. Preheat the oven to 350 degrees. Prepare a cupcake pan by lining it with cupcake liners. Mix the cake mix, pudding, eggs, sour cream, milk and oil in a standing mixer and beat until well incorporated (about 2 minutes) while scraping the sides. Fill cupcake liners 3/4 full. Place 1 teaspoon Nutella on top of each cupcake batter. Place in preheated oven and bake for 20-25 minutes until tops spring back when touched. Remove from oven and cool on a cooling rack.

For the frosting cream cream cheese and butter until really smooth, scraping the sides of the bowl often. Add vanilla and Nutella and beat until very creamy. Add powdered sugar - enough to get your desired spreading consistency. Personally I like it a little thin and creamy instead of stiff like icing. Pipe or spread onto cooled cupcakes. Enjoy!!

Chicken Enchilada Bake

2011-05-09T08:28:00.000-07:00

This is the perfect weeknight dinner. It tastes just like enchiladas with half the work. I love twists on classic recipes and this is one of them. You won't be disappointed!

2 cups white rice
2 1/2 cups cooked, shredded chicken
1 (15oz) can mild green enchilada sauce
1 (4oz) can sliced black olives
1 (15oz) can petite diced tomatoes
1/2 cup sour cream
1 t cumin
1 (15oz) can black beans, drained ans rinsed
2 cups shredded sharp cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees. and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

*From Picky Palate.

Creme Brulee Cheesecake Bars

2011-05-04T21:36:00.000-07:00

I found these on bettycrocker.com and knew I needed to try them. Surprisingly they taste just like creme brulee! The toffee bits give them that crisp top layer just like it. I sent them to work with Justin and they were gone within 5 minutes. If you're in the mood for a simple, delicious, sophisticated dessert this is the one for you.

1 pouch Betty Crocker sugar cookie mix
1 small box french vanilla instant pudding mix
2 T packed brown sugar
1/2 cup butter, melted
2 1/2 t vanilla, separated
2 eggs plus 3 egg yolks
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
3/4 cup toffee bits, finely crushed

Heat oven to 350 degrees. Lightly spray bottom and sides of a 9x13 pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla an 1 whole egg until a soft dough forms. Press dough in the bottom of the pan

With a mixer, beat cream cheese until smooth, scraping the sides. Add sour cream and sugar and beat on medium until really smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons of vanilla. Beat until smooth and spread over crust.

Bake 30-35 minutes or until center is set. Remove from oven and sprinkle with toffee bits. Place a cookie sheet over the top and let sit about 10 minutes. Remove cookie sheet and cool for 20 minutes. Refrigerate about 3 hours or until chilled. Cut into bars and serve. I like to let them sit out for at least 30 minutes before serving to take the chill off. I think they taste better that way:)

*From Betty Crocker.

Slow Cooker Pork Roast

2011-04-20T21:19:00.000-07:00

I've had these pork roasts in my freezer and I got tired of the same old-same old. I wanted to switch it up. I looked in my cupboards to see what I had to transform this hunk of meat into a magical, tasty, mouth-watering meal. I came up with this. It's incredibly delicious and I also love it because I basically do nothing and have an instant dinner. You could even do this with pork chops in the crock pot...I bet that would change your life:)

1 (2-3 pound) pork roast
1 (1 oz) packet Lipton's Savory Herb and Garlic seasoning mix
2 cups beef broth
4 cloves garlic, minced
2 T soy sauce
1/2 onion, diced

Mix seasoning mix, beef broth, garlic, soy sauce and onion in a large bowl. Pour into crock pot. Place roast in the middle of the crock pot. Cook on high for 6 hours basting and turning every few hours. Remove roast and strain leftover juices in a strainer. Use for a sauce to top the pork or as a gravy for rice or mashed potatoes. You'll be amazed!!

Alfredo Pasta Bake

2011-04-20T20:46:00.000-07:00

This is a perfect, easy dinner that your family is sure to love. Come on...it's a creamy Alfredo sauce!! I made it meat-less because sometimes I just love to go against the norm and personally, I don't love meat. You can definitely add some cooked, diced chicken if you feel the need, but I really feel it's great on it's own! It does have bacon so maybe you could count that as meat:) I also love how by adding the tomatoes it gives it a feel of adding a red sauce to a white sauce, which is one of my favorite things. It's so delicious and sure to please your picky eaters.

16 ounce package uncooked radiator pasta
1 cup butter
1 cup whipping cream**
1 1/2 cups freshly shredded Parmesan Cheese (I used Asiago)
4 oz cream cheese
pepper
1 1/2 cups uncooked, fresh broccoli
1 can petite diced tomatoes, drained
3 green onions, chopped
1/2 cup crumbled bacon
1 cup shredded mozzerella (I used shredded provolone)

In a large pot, cook the pasta according to package directions. With 2 minutes remaining, add the broccoli and green onions to the pasta. Meanwhile in another sauce pan over medium to low heat, heat the butter and whipping cream until butter is melted, stirring constantly. Add cream cheese, parmesan and pepper and stir until cheese is melted and sauce is smooth. Drain the pasta, broccoli and green onions. Add to cheese sauce. Add tomatoes and bacon. Pour into a 9x13 baking dish and top with shredded mozzarella (or provolone.) Broil under high heat until cheese is melted and bubbly.

** Note: evaporated fat free milk can be substituted for whipping cream for a lower fat option.

*Adapted from Real Mom Kitchen

Peanut Butter Stuffed Hot Fudge Cupcakes

2011-04-20T20:19:00.000-07:00

One of my favorite things is peanut butter and chocolate. To me there's nothing better. This cupcake really reminds me of a Reeses Peanut Butter Cup. The frosting is the perfect balance of salty peanut butter and sweet. Oh, and the hot fudge is the perfect touch. It sets up perfectly for a cupcake like this. If you're having a peanut butter and chocolate craving, you should definitely make these!

Cake:
1 box chocolate fudge cake mix
1 small box chocolate fudge pudding mix
4 eggs
1 cup milk
1 cup sour cream
1/2 cup vegetable oil

Peanut Butter Frosting:
1/2 cup butter, softened
2/3 cups creamy peanut butter
3 cups powdered sugar (you may want 1 more cup depending on how sweet you want it)
2-3 T whipping cream (may need more to reach your desired consistency)
1 t vanilla

Hot Fudge Sauce:
1 cup (2 sticks) butter
1/3 cup cocoa powder
3 cups sugar
1 (12oz) can evaporated milk
1 t vanilla

For the Cake:
Preheat oven to 350 degrees. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.

For the Frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla. Beat until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

For the Hot Fudge Sauce:
Combine butter, cocoa powder, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 10 minutes, or until very thick. Remove from heat and stir in vanilla.

After cupcakes have cooled completely, take the core out to prepare to fill them. Drizzle some hot fudge sauce into the center and then fill the rest of the hole with peanut butter frosting. Then dip the tops of the cupcakes into the hot fudge sauce. It sets up pretty fast, so it shouldn't be too messy. Top with peanut butter frosting and then drizzle with hot fudge. It might seem like a lot of work, but believe me...IT'S WORTH IT!!

*Peanut Butter Frosting adapted from Tasty Kitchen

Buttermilk Bread

2011-04-20T14:37:00.000-07:00

Sweet, smooth, soft and sturdy. That's how I like my homemade bread. I do love incredibly soft homemade breads, but sometimes I like to have one that can be sturdy enough to hold up a stuffed sandwich. Justin has been all about this certain buttermilk bread we buy at the store, so when we ran out I decided I would see if I could make something similar that he would love. This hit the spot! It has such interesting ingredients also: buttermilk, mashed potatoes and honey. I love things that are out of the box! Well it really made a difference here. It rose perfectly and baked up good and soft. If you're looking for a twist on your regular homemade bread routine, try this one!

1 cup warm water
1 T active dry yeast
1 cup warm buttermilk*
1/2 cup honey
1/4 cup vegetable oil
1 T salt
1/2 cup mashed potatoes**
6 cups flour

Dissolve yeast in very warm water. Combine all ingredients besides flour. Add flour and knead til smooth and springy, 5-10 minutes by hand, adding a little flour only if necessary, dough will be slightly sticky (I did this all in my Kitchenaid with the dough hook attachment and let it knead itself until it completely cleaned all of the sides of the mixing bowl.) Place in greased bowl and cover with plastic wrap and then a dish towel. Let rise til doubled. I usually turn my oven on to 100 degrees and turn it off and then place my covered dough in the warm oven for about 2 hours. Gently deflate dough, divide into two equal halves and place into 2 greased loaf pans. Punch them down into the pans. Place back in a warm oven covered with a dishtowel. Leave until dough has topped the pan but not over-proofed, about 45 minutes. Bake at 375 degrees for 30 minutes until well-browned and sounds hollow when thumped. Remove from pans to cool and brush tops with melted butter. Immediately enjoy a thick slice smothered with butter and homemade strawberry jam...or maybe that's just what I do:)

*If you're like me and go through spurts when you use buttermilk, but don't constantly keep it on hand, I would recommend buying powdered buttermilk. I buy SaCo Cultured Buttermilk Blend and it works great and lasts a lot longer than fresh buttermilk.

**If you don't have any leftover mashed potatoes, I use instant. I actually use Augason Farms Potato Gems food storage potatoes. They are wonderful and super quick!

*Adapted from The Fresh Loaf

Buttermilk Brown Sugar Cookies

2011-04-18T11:43:00.000-07:00

If you want to eat the best cookie you've ever tasted, try these. I was shocked at how wonderful they were. The cookies are super soft and the glaze is decadent. Justin took these to work and they were gone in 30 seconds flat. Even people that don't eat sweets ate 2 or 3 and then asked for the recipe. Believe me they are that good. So just make them and impress everyone at your next dinner party:) They do require to sit in the fridge overnight, but don't worry...it's worth it. They are so interesting because they contain ONLY brown sugar so they have a deep, rich flavor that is unbelievable. They also plump up so light and fluffy because you use basically double the baking powder and soda. I can't say anything better about these cookies...they are divine.

For the Cookies:
2 cups Brown Sugar
1 cup butter
1 t vanilla
2 eggs
2 t baking soda
1 cup buttermilk
4 cups Flour
2 t baking powder
brown sugar for sprinkling

For the Frosting:
1 stick butter
1 cup brown sugar
1/4 t salt
1/4 cup milk
1 t vanilla
2 1/2 cups powdered sugar

*NOTE: Dough needs to be refrigerated overnight!**

Cream sugar and butter; add vanilla and eggs and beat well. Dissolve baking soda in buttermilk. Sift together flour and baking powder. Add buttermilk and flour mixture alternately to the creamed butter mixture. Combine thoroughly (the dough will be very sticky.) Then store covered in refrigerator overnight.

Scoop cookie dough and roll into 1 inch balls and place on cookie sheets. Sprinkle a little bit more brown sugar on top of the balls (this gives a nice little crunch against the soft, fluffy cookie) and bake at 350 degrees for 12 minutes. The cookies may seem like they need more time and will be really soft, but you REALLY don't want to overcook them! Remove from the sheets onto cooling rack to cool. While they are cooling, make the brown sugar caramel frosting.

Melt butter over low heat in a saucepan. Blend in brown sugar and salt. Cook this on low heat for 2 minutes stirring constantly. Add milk and remove from heat. Stir in powdered sugar and vanilla and combine thoroughly. Let cool. At this point you can either frost the cookies like you would a sugar cookie (with a knife) or you can pour into a piping bag and drizzle over the cookies for a fancier look.

* Adapted from Tasty Kitchen

Cream Cheesy Mac and Cheese

2011-04-15T12:43:00.000-07:00

If you're looking for a quick, easy, delicious dinner look no further! This is the ultimate comfort food. I love how the cream cheese adds a little tang...and oh do I love cream cheese! Try it and you won't be disappointed.

1 pound elbow macaroni
4 T butter
3 T flour
2 cups milk
1 (8oz) package cream cheese
2 cups shredded sharp cheddar cheese
Parmesan cheese
Salt and Pepper to taste

Preheat oven to 400°F.

Cook pasta according to package directions. Drain and keep warm until sauce is ready.

For the sauce, melt butter over medium heat in a large saucepan or deep pan. Add flour to the butter and stir until smooth. Gradually add in milk, stirring continuously. Allow milk mixture to come to a boil and cook for 2 minutes, stirring continuously.

Reduce heat to low and add cream cheese, cheddar cheese, salt, and pepper. Stir until cheeses are melted and sauce is smooth. Pour the sauce over the elbow macaroni and mix together.

Pour mixture into greased, large casserole dish. Sprinkle a small amount of cheese over the top. I used grated Parmesan and cheddar. Broil until cheese is bubbly and browned.

*Adapted from Tasty Kitchen

No-Bake Nutella Cheesecake

2011-04-12T20:17:00.000-07:00

I know it seems weird, but I had never actually tried Nutella until about a year ago. It just seemed so bizarre. Then I tried it. It has to be one of the most delicious spreads out there! I saw this recipe and knew I had to try it because it was so easy and such a great twist on a regular "cheesecake." In fact, the original recipe says to just make it in a 9 inch pie dish, but it reminded me so much of a cheesecake that I ended up seeing if it would stand up in a springform pan. It was a success! And I think it was easier to cut and serve. I wish I would have gotten a picture of it sliced because it cut so beautifully...but I took it to a dinner party. I took this horrible picture right before we left. Either way, people were begging me for the recipe because it was so good. I'm definitely going to be making this again especially since it's getting to be summer and I love a no-bake dessert recipe!

For the Crust:
20 whole Nutter Butter Cookies
1/4 cup (1/2 stick) butter, melted

For the Filling:
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 t vanilla
1/2 cup Nutella
1/2 cup whipping cream

For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream

Spray a cheesecake pan (springform pan) with non-stick cooking spray and set aside (you may use a 9-inch pie plate.)

Place Nutter Butter cookies into a food processor and grind until they are fine crumbs. Stir together with melted butter.

Press into the bottom of the prepared springform pan. Place into refrigerator to chill.

For the filling, whip cream cheese and sugar together until well blended. Mix in vanilla extract and Nutella. Scrape sides of bowl and mix again briefly. Mix in cream and then increase speed and whip 3 minutes or until very thick.

Pour on top of Nutter Butter crust and smooth the top. Refrigerate until set, at least 2 hours.

To serve, prepare Nutella ganache by microwaving Nutella and cream together until a thin sauce forms. Spread on top of pie. Refrigerate until set. Keep refrigerated until serving.

*From Tasty Kitchen

Caramello Cupcakes

2011-04-07T16:02:00.000-07:00

I woke up at 5am this morning with an idea...what about a Caramello Cupcake? I don't know about you, but Caramello is one of my most favorite candy bars!! When I was younger it was my candy bar of choice...every time. I don't know how you can go wrong with chocolate and caramel. So that's why I thought it was a MUST to do a Caramello cupcake. Soft caramel on the inside encased in a decadent, soft, moist and chocolaty cupcake then topped with a light, whipped milk chocolate frosting (check out the secret ingredient:) and a drizzle of caramel. Yum!!

And do you see my new purchase? I love it!!! I would recommend a cupcake stand to anyone and everyone. This one holds 24 cupcakes and it's incredibly sturdy. I can put it on the front seat floor in the car and not worry at all about it tipping over. I found it at my new favorite store...Home Goods. If you have this store anywhere near you, you must go! Also...don't you love my flowers? I'm pretty sure I have the greatest husband in the world...a "hope you have a good day" gift. I live for times like those:)

Just look at that ooey, gooey caramel!! The best part is that when it cools it firms up, but is still very soft so when you bite into the cupcake it oozes all down your chin...my kind of treat!

1 recipe of your favorite chocolate cupcakes (I would recommend this one...it's the only one I use now)
6 Caramello candy bars
Caramel Ice Cream Topping (NOT the syrup)
1 bag Caramel Bits (unwrapped caramel balls used for cooking - found by the chocolate chips and they look like this)
1/3 cup whipping cream
1 recipe Chocolate Buttercream (recipe follows)

Make cupcakes, cool and scoop out center (a good tool for this is the Cuisipro Cupcake Corer - It works wonderfully.) In a microwave-safe bowl place the entire contents of the Caramel Bits and the whipping cream. Microwave for 2 minutes, stopping every 30 seconds to stir. Let cool about 5 minutes. You can either put it in a piping bag to fill the cupcakes or just scoop with a spoon. I actually preferred to do it with a spoon. As the caramel cools even more, it will seep into the cupcake. After about 5-10 minutes I actually went back and filled the cupcakes again with more caramel and used it all up. Pipe with chocolate buttercream frosting. Then drizzle with Caramel topping. Top the cupcake off with a square of a Caramello candy bar. Enjoy the gooey goodness!!

Chocolate Buttercream:
1 1/2 sticks (3/4 cup) butter, softened
1/2 cup cocoa
1/2 t salt
2 1/4 cup powdered sugar
1 t vanilla
2 T milk
1/2 cup whipping cream
1/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes. This makes enough to pipe 24 cupcakes. **This frosting recipe from Joy the Baker

Asian Lettuce Wraps

2011-04-06T20:16:00.000-07:00

I saw this one on Our Best Bites and knew I needed to try it right away. It definitely hit the spot! It was simple and delicious. Instead of using ground chicken, I used ground turkey and we loved it! I tell ya...I'm completely converted to ground turkey. I have not been disappointed yet. Try this and you'll love it!

2 t olive oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger (I used about 1 t ground ginger since my fresh ginger was bad)
1 lb ground chicken (I used ground turkey)
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage ( I used about 3 cups of shredded cabbage)
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (I omitted this)
1/3 C roughly chopped cilantro (I omitted this)
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger (I used a few sprinkles of ground ginger)

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro (if you are adding.)

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.

*From Our Best Bites

Taco Soup

2011-03-31T19:51:00.000-07:00

This is the most perfect meal when you have nothing in the cupboards and no time:) The best part is that you don't sacrifice flavor here. It's the perfect medley of flavors and the ultimate comfort food. I like to serve it with a great recipe of cornbread and a bowl full of tortilla chips. In fact...have you had the Roasted Garlic and Black Bean Tortilla Chips from Tostitos? Buy them, eat them and realize all is well in the world. They're delicious. I like to eat this soup with those chips. Perfection. Enjoy!

1 1/2 lbs ground turkey (I won't lie...I've converted to ground turkey and I'm not turning back! In my opinion though, the only good ground turkey is Foster Farms. It's the moistest, most flavorful and almost melts in your mouth. If you're not a ground turkey fan, ground beef can definitely be substituted here.)
1/2 onion, diced small
1 (14.5 oz) can petite diced tomatoes
1 (11 oz) can Mexicorn
1 (15 oz) can black beans
1 (4 oz) can diced green chilies
1 (15 oz) can kidney beans
1 taco packet
1 (1 oz) Ranch dressing packet
2 cups water
Shredded cheese and sour cream to serve

In a large skillet, brown ground turkey with onion. Add half of the taco seasoning packet to the meat. In the meantime, add the diced tomatoes, Mexicorn, black beans, diced green chilies, and kidney beans to a large pot NOT DRAINED. This adds a great flavor when all juices are added together. Add browned meat, the remaining taco seasoning, ranch packet and water. Stir to combine. At this point you're ready to eat if you like. Personally, I like the soup to simmer for a good 20-30 minutes so that it thickens and the flavors meld. Either way you won't be disappointed. Top with cheese and sour cream. Enjoy!

Black Bean Quesadillas

2011-03-16T16:18:00.000-07:00

This is the perfect recipe for me. Simple, fast and delicious. I don't know anything more delicious and quick as quesadillas. I just don't make them that often cause they don't seem like a "dinner" meal to me, but by adding the black beans it really beefs them up. These are nutritious and filling and the perfect kid food...so you know the little ankle biters'll be happy! Love, love, love these!!

1 can black beans, drained and rinsed
1/2 cup salsa
5 flour tortillas (use whole wheat for a more nutritious option)
1/2 cup sharp cheddar cheese
1/2 cup pepperjack cheese

In a large bowl mash the black beans. Add salsa. Spread about 1/3 of the mixture onto a tortilla. top with cheese. Place on a hot griddle or skillet. Top with another tortilla. Cook till both sides are golden brown and the cheese is bubbly. Cut and serve with additional salsa and sour cream. Makes 2 whole quesadillas and one half size. (This was perfect for our family because we only have 2 1/2 people to feed...if you have more people in your family, double or even triple the recipe.)

*Adapted from Taste of Home

The Other Chocolate Chip Cookies

2011-02-27T17:20:00.000-08:00

Since I've been married to Justin I've sworn by this chocolate chip recipe (shown here). It's my mother-in-laws and it's the best in my opinion. But the thing about her recipe is that it requires a box of vanilla pudding. Now most of the time I keep it on hand and you wouldn't catch me dead without a box of pudding in my house, but sometimes it just doesn't happen. Today was one of those days. After dinner I asked Justin what he wanted me to make and he insisted on chocolate chip cookies. Then I realized I was plum out of pudding. How disappointing! So I got mad and went on the hunt for the perfect chocolate chip cookie with ingredients that any casual baker would have on hand at all times. And I found this. Dare I say they are better than my mother-in-laws original perfect cookies? Now I'm not out to put anyone down or come out with a statement that the recipe I have is better than yours, or your moms, or your grandmas. I'm just sayin they're pretty dang good and if you're bored one day, just whip them out and you will NOT be disappointed! I also came to realize a few pointers about making chocolate chip cookies that aren't flat as a pancake, super tender on the inside and a little crisp on the edges:

-Make sure you cream your butter and sugar to start until is light and creamy. This can take up to 3-5 minutes folks. When you taste it, it should taste whipped and airy.

-Add the eggs and vanilla and beat ANOTHER several minutes. If you aren't diligent about this, your cookies will fall flat on their faces.

-You have to be spot on with your flour. I like to measure, but I always scant on every recipe. I beat the flour and then feel the texture between both fingers. If it's extremely sticky and sticks to both fingers, you need to add more flour. Obviously if it's crumbly, you've added too much. It's a fine science really. The perfect texture is when it's very tender so you can handle it, but it's not sticking to your hand if you roll it into a ball. So I usually add flour till I get this texture.

-DON'T skimp on the chocolate chips!!! They are the heart and soul of the cookie. If you're not going to go big, just don't even make them:)

-Cook them till they are BARELY brown on top. There is a fine line between undercooked and over cooked. You don't want them all over brown. As soon as you see a tiny bit of color coming to the top or sides of the cookie, take them out.

I swear if you follow these rules your cookies will come out perfect every time! With the right recipe of course...

Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 t vanilla
2 1/2 cups flour (or until the perfect texture is achieved)
1/2 t salt
1 t baking soda
1 1/2 t baking powder
2 1/4 cups chocolate chips

Preheat oven to 350 degrees. Cream butter, sugar and brown sugar until light and fluffy (about 3-5 minutes). Add eggs and vanilla and beat another several minutes until very airy. Add baking soda, baking powder, salt and flour and beat until well incorporated. Stir in chocolate chips. Batter should be thick. Drop onto a cookie sheet and bake for 9-11 minutes depending on your oven. Remove immediately from the cookies sheet to a cooling rack. Enjoy!

* Adapted from Savory Sweet Life

Sausage Balls

2011-02-21T10:19:00.000-08:00

I had these for the first time at Christmas. My brother-in-laws mom makes them every year as a tradition. They are SO GOOD!!! They're incredibly addicting also. If you don't plan on eating the whole pan, just don't even make them. They're the perfect appetizer (or meal at our house:)) They also freeze really well. I made a huge batch and then froze the leftovers for a later treat.

3 cups Bisquick
1 lb Jimmy Dean Regular Sausage (you can use hot if you like)
8 oz sharp cheddar cheese, shredded

Combine Bisquick and sausage until well incorporated. Add cheese. Roll into 1 inch balls. Bake at 375 degrees for 15 minutes. ENJOY!!

Philly Cheese Steaks

2011-02-17T20:10:00.000-08:00

I love me a good cheese steak. I might be a little picky though. It's gotta be flavorful and melty, cheesy, and saucy. Don't sell yourself short either...order the roast beef from the deli and ask for it to be shaved. This is the only way really. Then top it with A LOT of delicious cheese sauce. The other important thing is the roll...I like mine to be chewy on the outside and soft on the inside, then toasted to perfection. Put it all together and you've got one DELICIOUS sandwich!

1 lb. shaved roast beef deli meat
1 green pepper, diced
1 small onion, diced
2 cloves garlic, minced
8-10 deli rolls, toasted

Sauce:
1 T butter
1 T flour
2 cups milk, heated
1 cup grated sharp provolone cheese (I found a wedge at Walmart)
1/4 cup shredded parmesan cheese
salt and pepper to taste

In a skillet heat 1 T olive oil. Add diced green pepper, onion and garlic. Saute about 5 minutes until peppers and onions are soft. Add shaved roast beef. Stir to combine, cover and set aside. To make the sauce melt butter in a saucepan then whisk in flour. Cook for about 1 minute. Add heated milk. Bring to a boil. Remove from heat and add provolone and parmesan cheese. Stir continuously until cheese is melted. Add salt and pepper to taste. Put roast beef mixture on toasted buns and top with the cheese sauce. ENJOY!!

Chocolate Truffle Frosting

2011-02-13T21:32:00.000-08:00

My mother-in-law bought me the greatest book. I LOVE IT. It's a chocolate book. It's slowly becoming my lifeline to sanity and pure chocolate bliss. There are numberless recipes that I know, in time, I'll try. We'll start it off with the best frosting ever. I don't know about you, but I've searched and searched for the perfect chocolate frosting. Well, it ends here. It's just incredibly delicious! You can also add almond extract instead of vanilla to give it a one of a kind, special flavor that you'll love.

2 oz unsweetened baking chocolate
1/2 cup semisweet chocolate chips
1 stick butter
1 t vanilla
2/3 cup whipping cream
2/3 cup cocoa (optional see instructions)
3-5 cups powdered sugar

In a medium microwave safe bowl, melt the two chocolates and the butter for about a minute. Stir. Continue to melt at 30-second intervals until almost, but not quite liquid. Stir periodically until the retained heat melts the rest. To the chocolate mixture, add the vanilla extract and whipping cream. Beat on low to mix in, then switch to high for 30 seconds. Reduce speed. If using cocoa, sift it with 1 cup powdered sugar. (The cocoa will result in a darker icing. If you want a lighter chocolate icing, omit the cocoa.) Add the cocoa/powdered sugar mixture, mixing well on low speed. Gradually add more powdered sugar, beating after each addition, until you reach the desired consistency. A very stiff consistency - too thick to spread - can be used in a pastry bag to pipe truffle-style "kisses" onto the top of a cake or cupcakes, while a thinner consistency lets you spread the icing traditionally. Either way is delicious!

* From the book, "Chocolate Never Faileth" by Annette Lyon

Cinnamon Swirl Bread

2011-02-04T20:43:00.000-08:00

I had some leftover buttermilk and found this delicious recipe. It's super easy and doesn't disappoint. A classic, yummy bread that you'll love!

2 c. flour
1/2 t baking soda
1 t baking powder
1/2 t salt
1/4 c. margarine
1 c. sugar
2 eggs
1 c. buttermilk
2 tsp. vanilla
3 T brown sugar
1 T cinnamon

Combine flour, baking soda, baking powder, & salt. Set aside. Cream together margarine and sugar. Add the eggs. Alternately add dry ingredients and buttermilk to the margarine mixture. Start and end with dry ingredients. Add vanilla. Pour 1/2 the batter into a greased loaf pan. Mix together brown sugar and cinnamon & sprinkle over the batter. Top with the remaining batter. With a knife, make swirls through the batter. Top with a good sprinkling of brown sugar...just for good measure:) Bake at 350 degrees for 45 minutes.

*From Mandy's Recipe Box

7-Layer Bars

2011-02-01T16:57:00.000-08:00

We've all had these, haven't we? I know I have. I don't know why I don't ever think of making them. They're so easy and are basically a homemade candy bar, which hits the spot every time. They are a classic and never disappointing.

1 cup sweetened coconut
1 cup finely chopped pecans
1 stick (8 T) butter, melted
9 graham crackers (usually 1 package), crushed
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 (14oz) can sweetened condensed milk

Preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

Spread the coconut and pecans on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

Combine melted butter with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Use a sharp knife to cut into squares.

*Adapted from Brown Eyed Baker

Creamy Taco Mac

2011-02-01T09:31:00.000-08:00

This is so easy and delicious. I guess it could be a play on Hamburger Helper - although I don't even know if I've ever had Hamburger Helper:) Either way it's the perfect comfort food for all ages. So easy and so delicious. I opt to make it with ground turkey, but hamburger could easily be substituted. This actually can be an extremely healthy meal if you use whole wheat pasta, ground turkey, fat free cream cheese and light sour cream. But most importantly it doesn't skimp on flavor either way.

1.25 lbs ground turkey (the best I've ever found is the 4 pack from Costco - it has the most flavor without being too dry)
8 oz dry pasta + 1 cup reserve pasta water
1 (14.5 oz) can petite diced tomatoes
4 T taco seasoning
4-5 oz cream cheese
1/2 cup sour cream
cheddar cheese (optional for an extra creaminess)

Bring a large pot of salted water to boil and cook pasta according to directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream and cheddar cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

* From Delish

Best Ever Pancakes

2011-01-23T21:05:00.000-08:00

This is the best recipe for 2 reasons: 1- they are literally the best pancakes I've ever tasted and 2- the recipe gives you a reserve for 2 more batches! No more of this Bisquick stuff...I will never go back. EVER. It stops here. These are melt in your mouth, light as air, knock your socks off, the best pancakes ever. Just try them...you'll see. Just make them EXACTLY how the instructions say...trust me:)

Homemade Pancake Mix
6 cups flour
1 1/2 t baking soda
3 t baking powder
1 T kosher salt
3 T sugar

Combine all ingredients. Divide into 3 separate Ziploc bags for 3 different batches.

"Homemade Pancake Mix" Pancakes
2 eggs separated
2 cups buttermilk
4 T melted butter
2 cups Homemade Pancake Mix (or 1 Ziploc bag full)

Heat an electric griddle or frying pan to 350 degrees.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Gently ladle the pancake batter onto the griddle without spreading batter - just pour and leave alone. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and golden.

Serve immediately.

Makes 12 pancakes

*From Lick the Bowl Good

Cheesecake Brownie Dessert

2011-01-14T22:03:00.000-08:00

I made these for the Hubby to take to work. They're all conspiring to eliminate me cause they think I'm on a mission to fatten them up :) Well of course I am!! You can't eat just one of these - they are amazing. And they turn out perfect every time. Have you ever had the Ghiradelli Triple Chocolate brownie mix from Costco? I have and now I live by them. I've never had a better brownie - store bought or homemade. So I definitely recommend using this mix...you won't be disappointed.

1 box brownie mix - I use one package from the Ghiradelli economy box from Costco (oil, water and eggs as directed on box)
1 (80z) pkg cream cheese, softened
1/3 cup sugar
1/2 t vanilla
1 egg
1/2 cup semi-sweet chocolate chips

Heat oven to 350 degrees. Prepare brownie mix according to box directions. Pour brownie batter into prepared 9-inch square pan.

In another bowl beat cream cheese until light and creamy. Add sugar, vanilla and egg. Beat until very creamy. Drop by spoonfuls over the brownie batter and smooth until completely covering the brownie batter.

Bake approximately 35 minutes or until cream cheese layer is lightly brown. Remove from oven and immediately spread chocolate chips over top. Put back in oven for 1-2 minutes until chips are completely melted. Remove from oven and spread all over top until it's covered and smooth. Let cool completely. Store in fridge. Enjoy!!

*I usually double this to make a 9x13 pan to share with a lot of people.

Southwest Pasta Salad

2011-01-12T20:46:00.000-08:00

This has to be my new favorite dish. I. LOVE. IT. It doesn't get any better than this. Ok, it could be considered "chick food" but I guess no one gave my hubs the memo cause he ate it up!! It's completely delicious and I can guarantee that if you take this to any sort of dinner party, it'll be the hit and people will be begging you for the recipe. Yep folks, it's that good. It's the best because you can have it as a side dish or add chicken and make it a main course. We had it with quesadillas and it was the perfect dinner (just like Our Best Bites suggested.) Any way you have it, you'll love it.

1/2 lb bowtie pasta
1 (14oz) can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes (I actually used canned petite diced tomatoes cause I had it - delish)
1 large red, yellow, or orange bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 cup shredded pepper-jack cheese

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 cup seasoned rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander (I didn't use this)
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 cup canola oil
1/2 cup roughly chopped cilantro

Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

*From Our Best Bites

Burrito Casserole

2011-01-07T20:28:00.000-08:00

I made this, Justin died, and then I made it again. It's one of those recipes that belong in my recipe book. It's simple and delicious comfort food. And I'm betting you have most of these ingredients in your pantry.

1 lb ground beef (I use ground turkey...I dare you to try it - it's delicious in this recipe)
1/2 onion, diced
1 (1.25 oz) package taco seasoning
6 flour tortillas
1 (16oz) can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream.

Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time.

Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!

* From Blog Chef

Queso

2011-01-05T20:47:00.000-08:00

This is hands down the best queso EVER!! I would expect nothing less from The Pioneer Woman. Once you've tried it you can't stop eating it. It's extremely addicting. Definitely make this for your next party!

32 ounces Velveeta cheese (1 whole large loaf)
1 (10 oz) can Rotel
1 pound Jimmy Dean Hot Breakfast pork sausage (I use original cause I'm a wimp:))
7 ounce can diced green chilies
1 whole yellow onion, diced
1 whole jalapeno (I omit this cause once again...I'm a wimp)

Brown meat with onion. Add Rotel, green chilies and cheese over low heat. Stir until well combined and cheese is melted. Add jalapeno if using. ENJOY!!!

*From The Pioneer Woman

Mexican Pulled Pork

2011-01-02T21:16:00.000-08:00

I had a ton of pork roasts in the freezer and wanted a new, creative way to use them, so I started thinking of what would go good with it. I came up with this gem. It's a definite keeper especially when I can just put it in the crock pot and it does the work for me. You can use the meat any way you want, but we opted to put it in tortillas as pulled pork tacos. Absolutely delicious and used ingredients I had on-hand. Try it and you won't be disappointed!

4-6 pound pork roast
2 cups salsa
1 (6oz) can tomato paste
1 (4oz) can diced green chilies
1/2 cup water
1/2 onion sliced long and thin
1 packet taco seasoning

Mix salsa, tomato paste, chilies, water, onion, and taco seasoning. Pour half the mixture in the bottom of crock pot. Place pork roast in crock pot. Pour rest of salsa mixture over top. Cook on high for 4-6 hours. Shred and put in tortillas.

Chocolate Mousse Filled Snickers Cupcakes

2010-12-10T22:55:00.000-08:00

These are absolutely, positively the most delicious cupcake I've ever had. You should make them immediately. They might seem too "chocolatey" and sugary, but in fact they're not. They're perfection. Don't fight it...just give in and indulge in the most sinful, delectable cupcake you've ever tasted!!

Cake:
1 box Devils Food cake mix
1 small box chocolate fudge pudding mix
4 eggs
1 cup milk
1 cup sour cream
1/2 cup vegetable oil

Mousse Filling:
2 cups whipping cream
2 cups melted chocolate chips

Butter cream Frosting:
1 stick butter, softened
2 1/2-3 cups powdered sugar
1/4 cup cocoa
1/2 t vanilla

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.

2. To prepare mousse, whip heavy cream with a stand or electric mixer until looks like whipped cream, until stiff peaks form. Gently fold in melted chocolate that has cooled for 5 minutes. Continue folding until well combined then transfer batches into a piping bag. When cupcakes have cooled press the tip of the piping bag into the center of the cupcake about 1 inch then press mousse into center. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. You might need to add a tablespoon or 2 of milk to get the consistency you need. Spread over cupcakes then top with chopped Snickers.

*From Picky Palate

Crispy Onion Chicken

2010-11-18T19:41:00.000-08:00

This recipe calls for honey mustard and at first I was wondering how I would change that, but decided to go for the original recipe. It was delicious! It gave it a nice tang. This is just too easy to not try...so just do it.

4 boneless, skinless chicken breasts

4 Tbsp. honey mustard

1 c. crushed French's Fried Onions

Coat the chicken with honey mustard. Roll in the crushed onions. Place on a foil lined baking sheet. Bake at 375 degrees or until juices run clear. It's that easy. Now do it.

*From Mandy's Recipe Box

Oreo Cheesecake Cookies

2010-11-14T20:39:00.000-08:00

Sorry for the gap in posts. We moved to Vegas and I got in a cooking rut. So weird how your greatest hobby can turn into the last priority on the list. But I'm back!! I found these on Tasty Kitchen and made them for a dinner group and got rave reviews. I must admit that they were pretty tasty. I don't know if you've ever tried Chocolate Creme Oreos, but if you haven't you must. They should be illegal! If they are around it's big trouble for me cause I can eat probably 20 without even blinking. I've made the switch to using them for everything and anything that requires Oreos...including my appetite:) Enjoy these cause they'll go fast!!

1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
1 t vanilla
1 cup flour
1/2 cup mini chocolate chips (or I just used regular and chopped them up)
1 cup Oreo cookies, crushed

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.

Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Enjoy!

*From Tasty Kitchen

Roasted Italian Cheese Potatoes

2010-10-16T21:01:00.000-07:00

I've always been a fan of roasted red potatoes. Such a great go-to easy recipe that goes with so many things. Naturally, when I saw this one I knew I had to try it. The end result is fantastic! A perfect twist on an original goodie.

2 1/2 lbs red potatoes, cut into medium size chunks

1 pack (1/3 ounce) Good Seasons Dry Italian Dressing Mix

1/4 cup oil

1 cup shredded parmesan or asiago cheese

Preheat oven to 400 degrees. In a large bowl mix potatoes, dressing mix and oil. Place in 9x13 pan and spread out evenly. Bake for 40 minutes, turning after 20 minutes. For the last 5 minutes, sprinkle cheese on top and put back in oven until cheese is sufficiently melted.

*From Tasty Kitchen

Peanut Butter Truffle Brownies

2010-10-12T13:35:00.000-07:00

These are the most perfect thing I've ever made. Period. The truffle filling is SO smooth and delicious. In my mind there is nothing better. You must try it. I got RAVE reviews. It's my new go-to recipe for brownies.

For the Brownies:

1 (18.3oz) box fudge brownie mix

Water, vegetable oil, and eggs as instructed on box

Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 T milk

Topping:

1 cup semi sweet chocolate chips

1/4 cup butter, cut into pieces

Heat oven to 350 degrees. Grease the bottom of a 9x13 cake pan. Make brownies according to box directions. Cool completely.

In a mixer, beat filling ingredients until smooth and fluffy. Spread over brownie base.

In a small microwavable bowl, place topping ingredients. Microwave on high for 30-60 seconds and stir till smooth (I do this on the stovetop on low.) Spread over filling. Refrigerate at least 30 minutes or until set. Cut and enjoy!! Store in refrigerator.

*From Betty Crocker

Spanish Style Quinoa with Chicken

2010-10-09T21:06:00.000-07:00

Who has had Quinoa before? Not me. I've always thought it was an interesting grain that I wanted to try, but never have. It actually is extremely healthy for you and is packed with protein. It tastes like a really small brown rice granule - delicious, but with texture, just the way I like it. My mom is always in for some obscure natural grain so on a girls night we made it. Let me just tell you...it was DELICIOUS!!! I absolutely LOVED it! You bet I'm making this over and over and over. At first I was thinking that it was chick food, but was surprised to see that the next day when I was looking for it in the fridge for lunch...my dad had taken it to work! Evidently men like it too...and he's a meat and potatoes kind of guy. Pretty impressive, if you ask me. It's packed with flavor, but a surprisingly extremely healthy dish! You know I wouldn't post some health-conscious dish if it was delicious. Trust me!!

3/4 lb skinless, boneless chicken breasts

1 carrot, split lengthwise

4 cups water

4 chicken boullion cubes

1 cup quinoa, rinsed

Put chicken, carrot, water and boullion cubes in a sauce pan and bring to a boil over medium heat. Skim, cover and simmer for 10 minutes or until chicken is done. Remove chicken and carrot, strain broth and return 2 cups of broth to the saucepan. Add quinoa, cover and cook for 15 minutes. Remove from heat, fluff with fork, cover and set aside. While quinoa is cooking, cut chicken into bite size pieces. Dice carrot. Set aside

2 T olive oil

1 cup chopped onion

1 small green pepper, chopped

2 cloves garlic, minced

1 lg. tomato, peeled, seeded and chopped (I used a can of unsalted petite diced tomatoes)

1/2 t paprika (I omitted)

1/4 t ground cumin

1/2 t pepper

1 can black beans, drained and rinsed

2 T salsa

In a large skillet, heat oil over medium heat, add onions and cook for 5 minutes. Add green peppers, garlic and tomatoes and cook for 10 more minutes covered. Stir in paprika, cumin and pepper. Add chicken, carrots and beans and simmer for 5 minutes to blend flavors. Toss with quinoa and salsa. Heat through. Serve immediately. Delicious!

*From the Highland Ward Cookbook

Hot Chocolate Triple Chocolate Chip Cookies

2010-10-03T09:40:00.000-07:00

I just had to try these because they looked so interesting. I'm always up for a twist on basic recipes. When I first looked at the recipe it seemed like too much flour and that they would be cakey and dry. And then on top of it you add almost a cup of hot chocolate mix! So I just decided to follow the directions exactly, not changing anything, to see if it truly would work. Let me just tell you...these are the best cookies I've ever had! They are SOOO moist and chewy and crisp on the edges...everything I want in a cookie. And surprisingly, they aren't too sweet. They are incredibly addicting also, so just beware. I put out about 30 cookies for 4-5 people and I was left with 5 after about 30 minutes. You must try these!!!

2 sticks butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 t vanilla
3 1/4 cups flour
4 (1oz) packets hot chocolate mix (I used Stephens Belgium Dark Chocolate and Stephens Milk Chocolate - a little less than 1/2 cup each.)
1 t salt
1 1/4 t baking soda
1 cup each white chocolate chips, semi-sweet chocolate chips, and milk chocolate chips

Heat oven to 350 degrees. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. With a tablespoon, scoop out and shape into a ball and place on baking sheets lined with parchment paper. Bake for 10 minutes exactly or until edges are golden brown. Let cool for 5 minutes before removing from pan. ENJOY!!

*From Tasty Kitchen

Green Chile Enchiladas

2010-09-23T20:14:00.000-07:00

These are divine! To me, they are way better than regular enchiladas. Plus it makes a ton so I was able to bake a regular pan and another that I froze for a later date. Such a winner for me. I LOVE LOVE LOVE these and I urge you to love them too.

4 large chicken breasts, cooked and cubed
2 cans cream of chicken soup
1 1/2 cups sour cream
1 (4oz) can diced green chilies
2 cups pepper jack cheese, shredded
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 (4oz) can diced green chilies
1 small can sliced black olives
About 18 tortillas

Mix chicken soup and 1 1/2 cups sour cream and 1 can diced green chilies. Add Pepperjack cheese and chicken. Put into tortillas (not too full) and wrap tightly. Put in prepared 9x13 (and I also used another 8x8 pan that I stuck in the freezer). Make the sauce by whisking sour cream and green chilies. Pour over top of tortillas. Top with cheddar cheese and olives. Cover with foil and bake at 350 degrees for 30 minutes and remove foil and bake another 10 minutes until cheese is melted and bubbly. Enjoy!!

Chocolate and Caramel Apple Pie Galette

2010-09-19T20:53:00.000-07:00

Found this gem on Picky Palate. I have to admit that I'm definitely not a huge fan of fruit desserts, but sometimes I can squeeze in an apple pie here and there if I'm in the mood and it looks oh so delicious. This was one of those times. The truth? Because this recipe requires Rolos sprinkled on top. I LOVE recipes that are twists on old-time classics! Don't judge, but I HAD to pretty much triple the amount of Rolos because I'm just that kind of gal. If I'm going to do something, I'm goin all the way. The apples: so tender. The flavor: so caramely. The end result: perfection.

3 T butter
2 apples, peeled, cored and diced (I prefer Granny Smith)
3 T brown sugar
1 t cinnamon
1 roll ready made pie crust (I prefer Pillsbury)
15 Rolo caramels, quartered
Caramel sauce
Powdered sugar for dusting

Preheat oven to 350 degrees. In a medium saucepan, melt butter over medium heat. Add diced apples, brown sugar and cinnamon. Cook and stir for 5 minutes until apples are softened.

Roll out pie dough on baking cookie sheet. Pour apples into center of the dough, leaving a 1 1/2 inch border all the way around. Top with quartered Rolos. Take edges and fold over to make a pleated edge.

Bake for 30-35 minutes (I went the full 35, maybe even a few min longer) until edges are golden brown. Remove and cool. Drizzle with caramel sauce and dust with powdered sugar. I like to eat it about 10 minutes after it's been out of the oven when it's still warm, but not scalding hot - of course topped with a scoop of ice cream :)

*From Picky Palate

Restaurant Style Salsa

2010-09-13T13:12:00.000-07:00

I got this from The Pioneer Woman. She's amazing and so I trust all she makes. So naturally, I trusted her salsa recipe...also for the simplicity of less chopping. It's made with all canned tomatoes, which I was VERY skeptical of. When it was done, Justin and I tasted it and...it wasn't that good. I was DEVASTATED!! So I sadly wrapped it up and put it in the fridge in hopes that someone somewhere would eat it so it didn't go to waste. About 5 hours later my mom says, "That salsa you made is absolutely delicious!!" I thought she might be mistaken because I definitely didn't like it. The next day I tried it...DELICIOUS!! I guess it gets better as it sits. I'm not kidding - 200 times better than when I first made it! So my suggestion is to make it the night before you want to eat it. That Pioneer Woman...she knows everything. I am DEFINITELY making this again!

1 (28oz) can whole tomatoes with juice
2 (10oz) cans Rotel tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno diced (I omitted this because I'm super wimpy with spicy food - keep in mind that the Rotel has some heat of it's own)
1/2 t salt
1/4 t garlic salt (my addition)
1/4 t sugar
1/4 t cumin
1/2 cup cilantro, chopped
1/2 whole lime juice

Dump everything into a food processor. Pulse until desired consistency is reached. Test for seasonings. DONE!! Refrigerate at least several hours.

*From The Pioneer Woman

Layered Enchilada Bake

2010-09-12T21:48:00.000-07:00

This is AWESOME! It's such a great twist on an old classic of enchiladas. There is NO enchilada sauce in this recipe. The sauce is created with salsa and taco seasoning. Then you cool it down with some sour cream...so delicious. I'm DEFINITELY making this again...it's a keeper.

1 lb. Lean ground beef

1 large Onion, chopped

2 cups favorite Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 T Taco Seasoning Mix

6 Flour tortillas (8 inch)

1 cup sour cream

2 cups shredded cheese - Mexican blend or cheddar

Preheat oven to 400 degrees

Brown meat with onions in a large skillet on medium-high heat; drain off fat. Stir in salsa, taco seasoning, black beans and Italian dressing.

Arrange 3 tortillas in a single layer on the bottom of a 9x13 baking dish. Cover layers with half of the meat mixture, then 1/2 cup sour cream, then 1 cup cheese. Repeat layers and then cover.

Bake for 30 minutes, covered, and then 10 minutes uncovered. Let stand 5 minutes before cutting.

*From Kraft Recipes

Cheesecake-Filled Chocolate Chip Cookies

2010-09-12T21:33:00.000-07:00

I saw these on Sadies Kitchen and knew I wanted to make them. I love cheesecake and chocolate chips. The were HUGE, but didn't disappoint! Just know you're going to share one with like 4 other people! Delicious!

Cookies:
2 1/4 cups flour

3/4 tsp baking powder

3/4 t salt

1 cup butter, room temperature

1 cup sugar

1/2 cup brown sugar

1 large egg

2 T milk

1 t vanilla

2 cups chocolate chips

Cream Cheese Filling

8-oz cream cheese, room temperature

1/2 cup white chocolate chips or 2-oz white chocolate, melted and cooled

3 T powdered sugar

1 T granulated sugar

1 t vanilla

First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.

Make the cream cheese filling. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.

Preheat oven to 350F. Line a baking sheet with parchment paper (I didn't do this...I actually forgot...but they were fine and came off the pan perfectly.)

Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm. (I just stuck the whole bowl of dough in the fridge without making the logs and just removed globs that I shaped into balls and then flattened and it was fine.)

Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).

Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide dish between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.

Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

*From Sadies Kitchen, originally from Baking Bites

Oreo Cupcakes

2010-09-09T15:41:00.000-07:00

These are super good! They are also fun for the kiddos. It's a mix of cupcake, marshmallow and cookies that does NOT disappoint! Next time I think I would add a little more marshmallow cream because when it bubbles up and gets a little toasted and a little chewy and is oh so delicious. The basic cupcake mix is simply AMAZING! If you want you could just bake the cupcakes without putting a whole Oreo in the center - that would be delicious also. They are the perfect cupcake for a party and you bet I'll be serving these at my next one!

1 French Vanilla cake mix
1/2 cup water
1/2 cup oil
4 eggs
1 small box instant vanilla pudding mix
4 ounces cream cheese, softened
5 Oreo cookies, crushed plus 24 whole Oreos for inside cupcakes
1/2 cup marshmallow cream, plus 1/2 cup to layer inside

Cream Cheese Frosting recipe, found here

6 Oreos, crushed for garnish

Preheat oven to 350 degrees. Using your stand mixer, beat the cake mix, water, oil, eggs, pudding mix, cream cheese, 5 crushed oreos and 1/2 Cup Marshmallow cream until well combined, about 1 minute.

Line muffin tin with paper liners and place 1 tablespoon of batter into the bottom of each cup. Layer with an Oreo (pressing down into the batter) then a dollop of marshmallow cream, then 1 more tablespoons of batter. Should be about 3/4 full. Don’t fill more than that or you’ll have a mess in your oven.

3. Bake for 18-20 minutes or until just golden brown and cooked through. Let cool completely. Frost and sprinkle with crushed Oreos.

Makes 24 normal size cupcakes

*Adapted from Picky Palate

Lionhouse Rolls

2010-08-29T20:57:00.000-07:00

Oh boy. These could be the death of me! I made a batch for a family dinner and they were wiped CLEAN....not one to spare. I was actually really impressed at how easy they were! In fact, they are so easy I'm making them for our family reunion coming up this weekend. They are the perfect roll to make and then freeze - my kind of roll! So in case you were wondering...perfection.

2 T active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening (I used butter)
1 egg
2 1/2 t salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, (I use my Kitchenaid) combine yeast and water. Let stand 5 minutes or until good and bubbly. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed.

Turn dough onto a lightly floured board and knead until it is smooth and satiny ( I actually don't knead the bread for as long as it says to...I never do and it turns out as perfect as ever.) Return dough to an oiled bowl and cover to let rise until doubled. (about 1 1/2 to 2 hours)

Separate dough into three portions. Roll out each portion into a circle and cut with a pizza cutter into 8 pie-shaped pieces (triangles) (or 12 pieces if you want smaller rolls - this is what I did). Roll up crescent-style and place on baking sheet. Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned.

Makes 2-3 dozen rolls depending on the size you make the rolls.

*From the Lionhouse in Salt Lake City, but I actually got them from Sadies Kitchen.

Chocoflan

2010-08-29T15:29:00.000-07:00

Normally you wouldn't see me sporting any sort of flan on my site because I'm definitely not a fan. But my cousin, Annie, made it for a party and it was TO DIE FOR!!! I'm serious! It's amazing. The flan topping isn't so much like flan...I would describe it more like a rich custard topping - more like a crem brule topping. Anyway, when you serve it you drizzle a little more caramel topping over the top and it seems like you're eating a decadent, expensive dessert. You MUST try this!!

1/4 cup caramel sauce

For the cake:
10 T butter, room temperature
1 cup sugar
1 egg
1 3/4 cups flour
3/4 t baking powder
3/4 t baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 T vanilla

For garnish:
1/4 cup caramel sauce

Directions:
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake:

Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan:

In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour (I had to bake mine for about 1 hour 30 minutes), until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining caramel from the pan onto the cake and serve!

*The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. Traditionally, it is chilled 24 hours before serving, but personally I like eating it at room temperature.

*For the caramel topping, I just use caramel ice cream topping and it's delish!

*From the Food Network

Snickerdoodle. Blondies

2010-07-25T21:59:00.000-07:00

I love snickerdoodles. I always have. But it seems like so much trouble to make them! You can't just whip them up in a second and that bugs me. So I found these. They are DELICIOUS!! It's a snickerdoodle in a bar. Dare I say they are better than the actual cookie?? You basically make the dough, put it in a pan and then douse it in cinnamon sugar. They were SO scrumptious that they left us all wishing I would have doubled the recipe...so that would be my only suggestion...DOUBLE IT!!! You will regret it if you don't!

1/2 cup butter
1 cup sugar
1/4 t salt
1 egg
1 1/2 t vanilla
1 cup flour
1 T sugar + 1 t ground cinnamon (I doubled this also...you want it good and covered in sugar:))

Preheat oven to 350 degrees. Line an 8×8-inch baking pan with aluminum foil (I just sprayed it with cooking spray...they popped right out after I baked them.)

In a large bowl, cream together butter and sugar until light and fluffy. Beat in salt, egg and vanilla until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.
Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

*From Baking Bites

Blueberry Lemon Cake with Lemon Cream Cheese Frosting

2010-07-25T21:35:00.000-07:00

Talk about the ultimate summer dessert! This is refreshing, light and delicious. I had a huge container full of home-grown blueberries from our friend down the road and wanted to find a way to use them up. Lemon and blueberries just go so perfect together! And with the cream cheese frosting with just a hint of lemon finishes it off a wonderful, refreshing bang. I took it to a family party and everyone was raving about the moistness of the cake and merriment of flavors. It was gone as fast as I put it out. Try it and you won't regret it!

Cake:
2 cups plus 6 T cake flour
2 t baking powder
1 t salt
3 cups fresh blueberries
1 cup milk
2 t vanilla
2 t lemon rind
1 cup butter, softened
1 1/2 cups sugar
4 eggs

Frosting:
2 (8oz) packages cream cheese, softened
3/4 cup butter
4 cups powdered sugar
1 t lemon rind
1 t vanilla
3 t lemon juice
1 t lemon rind for garnish

Cake Directions:
Preheat oven to 350 degrees. Butter three 9-inch round cake pans (I just did this in a 9x13 pan and it worked out perfect.) If using cake pans, butter them, line with parchment paper and then dust with flour.

Sift cake flour, baking powder, and salt in a bowl. Transfer 1 T of the flour mixture to a large bowl. Add fresh blueberries and toss to coat. Set aside.

Stir milk, vanilla and grated lemon rind in a small bowl. using a mixer, beat butter until light and creamy. Gradually add sugar, beating until mixture is light and fluffy
Beat in eggs 1 at a time until well blended.

Beat in flour mixture alternately with milk mixture in 3 additions each, until just blended. Fold in blueberries. Divide batter equally among pans. Bake cakes until tester inserted into the center comes out clean, about 25 minutes (about 35-40 minutes for a 9x13).

Cool cakes in pans for 10 minutes and then turn cakes out on racks to cool completely (or just take it out and let cool completely in 9x13 pan).

Frosting Directions:
Using electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peal, lemon juice and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.

You can either assemble a layered round cake or just frost your 9x13 pan. Garnish with remaining lemon rind. Enjoy the flavors of Summer!!!

*Adapted from food.com

Pepperoni Pizza Puffs

2010-07-25T21:19:00.000-07:00

Found these on Lick the Bowl Good and almost DIED!!! They are SO awesome! I had a slew of kids over here one day and whipped these up in no time and they ate them ALL right down to the last crumb. My mom, Justin and I also enjoyed quite a few:) They are delicious and the perfect kid-size meal.

3/4 cup flour
3/4 t baking powder
1 T Italian seasoning
3/4 cup milk
1 egg, lightly beaten
1 cup mozzarella cheese
1/4 cup grated parmesan cheese
1 cup chopped pepperoni
1/2 cup pizza sauce for dipping

Preheat oven to 375 degrees. Grease a 24 cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder and Italian seasoning; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin or 2 with the leftover batter. Some pans are larger than others so you may not have have an issue.

* From Lick the Bowl Good

Mexican Casserole

2010-07-11T21:39:00.000-07:00

This is a gem I found in the Highland 23rd Ward Cookbook. Oh how I LOVE ward cookbooks!! This is such an awesome find. It can go as a full-on casserole or a base for other delicious dishes. Originally it says to top with Frito chips and cheese. You can leave it at that and just serve the casserole on it's own or you can make the basic casserole and eat it as burritos, use it for the filling in enchiladas, navajo tacos, or just a side dish. The possibilities are endless. I even used leftovers...plopped them in a smaller pan, topped it with cheese, threw it in the oven for about 15 minutes and had an instant dish for a potluck dinner. Love it and SO delicious!

1 (4oz) can diced green chilies
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups UNCOOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven.

Optional for Casserole:
Remove from oven, remove foil, sprinkle with Frito chips and 2 cups Mexican cheese. Don't cover. Return to oven for 10 minutes or until cheese is melted and bubbly. Enjoy!

Chocolate Sour Cream Bundt Cake with Homemade Hot Fudge Sauce

2010-07-11T20:59:00.000-07:00

I was getting the 3rd degree around here for not making a chocolate dessert lately...so I knew this would do the trick! This cake is the definition of chocolate. If you are a chocoholic, you should look no further. This original cake recipe calls for a ganache topping, but I was feeling like I wanted a sweeter topping since the cake was so dense and dark. So I opted to top it with a hot fudge sauce. You can definitely just either make the ganache or buy a jar of hot fudge sauce from the store if you're in a time crunch...but I DEFINITELY recommend making this homemade hot fudge! This hot fudge has to be THE BEST I've ever had...no more jars for me - perfect on this cake and then we used the leftover for ice cream sundaes on 4th of July. Perfection.

For the cake:
1 cup cocoa powder
1 cup semisweet chocolate chips
1 cup boiling water
2 1/4 cups flour
1 1/2 t baking soda
1/2 t salt
20 T (2 1/2 sticks) butter, softened
2 1/2 cups firmly packed brown sugar
5 eggs
4 t vanilla
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips

Preheat an oven to 325 degrees F. Grease the Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the 1 cup chocolate chips. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. (This made way more batter than could fit inside my bundt pan, so I made another small bread pan full of batter.)Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Hot Fudge Sauce:

1 cup (2 sticks) butter

1/3 cup cocoa powder

3 cups sugar

1 (12oz) can evaporated milk

1 t vanilla

Combine butter, cocoa powder, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 10 minutes, or until very thick. Remove from heat and stir in vanilla. Carefully pour hot mixture into a blender and blend for 2-4 minutes (to make thicker.)

Pour over cooled bundt cake letting it drizzle over the sides

Top with crushed candy bar of your choice (I always choose Symphony with Almonds and Toffee)

Enjoy!!!

*Cake recipe adapted from Lick the Bowl Good

*Hot Fudge recipe from allrecipes.com

Spicy Turkey Meatballs

2010-07-08T21:38:00.000-07:00

Now, now. Don't start freaking out because I mentioned the word "turkey" right next to meatballs. You have no idea what you're missing. My mom introduced me to these. She said "let's make these turkey meatballs" and I seriously thought...no thanks, but we made them anyway. As we were mixing the meat and spices I was thinking they were going to be bland, dry and gross. Boy was I wrong. These were OUT OF THIS WORLD!!! I LOVED them! They were tender, flavorful and juicy....and healthy. Go figure. We made a double batch and froze half of them for future quick dinners. Genius. Give them a try...especially with the spaghetti and white sauce with smoked Gouda cheese - absolutely delicious!

Meatballs:
2 lbs ground turkey
1/3 cup chopped onion
2 cloves minced garlic
2 eggs (you can just use egg whites here as a healthier option - just add 1 T skim milk with them)
2 t chili powder
1/4 cup dried bread crumbs (you can use ground up garbanzo beans here for a healthier option)
1 T dried parsley
1 t black pepper
1/2 t salt

1 lb spaghetti (use whole wheat pasta here for a healthier option)
1 8oz package low fat cream cheese
2 cups milk
4 oz smoked Gouda cheese, grated

For the meatballs, mix all ingredients together and form into 1-1 1/2 inch balls and place on a baking sheet. Bake at 375 degrees for 20 minutes.

Cook spaghetti according to package directions. In a large skillet or large saucepan, melt cream cheese over low heat. After melted, add milk and whisk until smooth, bubbly and thick. Add half of the cheese to the mixture and stir until melted. Add spaghetti to the sauce. Plate spaghetti topped with meatballs and extra Gouda cheese.

*We also made a marinara sauce (for my dad...the baby) and it was ABSOLUTELY delicious mixing the red sauce with the white!! Try it...you won't be disappointed.

Butterfinger Cookies

2010-07-08T21:20:00.000-07:00

Butterfinger has to be one of my favorite candy bars of all time. So, naturally, when I found this recipe I knew we were meant for each other! It has the beautiful taste of a peanut butter cookie with the crispity crunch of the Butterfinger chunks. And...some chunks caramelized and became ooey, gooey goodness. If you like peanut butter cookies, THESE are the cookies for you! When you first bake them they might seem like they are underdone and extremely soft, but don't fetter...after they cool they firm up.

1 cup sugar
1 1/3 cups brown sugar
1 stick butter
4 eggs
3 running over teaspoons vanilla
2 1/2 cups chunky peanut butter
2 cups flour
1 t baking soda
1/2 t salt
20 ounces Butterfingers, chopped up into large chunks

Preheat oven to 350 degrees.

Mix butter, sugars, eggs and vanilla in mixer. Add peanut butter and mix. In a separate bowl combine flour, baking soda and salt. Add to peanut butter mixture and mix until blended. Fold in Butterfingers.

Bake on greased cookie sheet for about 9-12 minutes (I cooked them the full 12 minutes in my oven.)

* From Confessions of a Cookbook Queen...by the way my new favorite dessert site...you are going to probably be seeing A LOT of desserts from this one!

4th of July Cake

2010-07-08T18:58:00.000-07:00

Such a simple, light and delicious cake! Happy 4th!

1 French Vanilla box cake mix
1 recipe cream cheese frosting (found here)
1 tub whipped cream
raspberries
blueberries
1 strawberry
Red and Blue food coloring gels

Mix cake according to package directions. Divide batter in half. Color one bowl full of batter red and the other blue. Pour into 2 prepared 8 inch round cake pans. Bake according to package directions.

Make cream cheese frosting according to recipe above. Fold in whipped cream to make a light and fluffy frosting. Layer cooled cakes with frosting and then frost entire cake. Garnish with berries. Enjoy your holiday!!!

Chicken Bakes

2010-06-26T09:05:00.000-07:00

And we're back!!!

With all this business of having a baby, moving, and being low on the funds, I've lost myself in the mix. My identity was cooking...now I'm just surviving. Till yesterday. I FINALLY got the urge and desire to start cooking again. Let me just say...it feels GREAT!!! And lucky for you I'm starting it off with a bang...which means you're going to have to hit the gym...

If you've ever been to Costco, you know what these are. They serve them in the food court there and also in the freezer section. They are VERY delicious! I saw on Justin cousin, Jen's, blog that they made them. I immediately went on the hunt for the "secret" recipe. I'm not exactly sure if these are the same - ingredient for ingredient - but they sure tasted like it! My dad was even raving about them and he doesn't stray much from his basic meat and potato meals. And don't tell anyone, but I sneaked in a little whole wheat flour cause I was a little low on white flour. Nobody noticed and I didn't tell! HAHA!! Jokes on them...

I'm also sure that the dough they use at Costco is the absolute best, but I don't have the funds and live about 40 minutes from one now...not so convenient. So I have a go-to recipe for all of my pizza doughs that is just awesome (don't forget that I added that whole wheat flour and it was delish...definitely a trick I will be using often in the future.)

Double recipe of my homemade pizza dough found here

Cooked, diced chicken (I used rotisserie chicken ironically from Costco)
Ceasar salad dressing (make sure it's a quality kind...I've had a lot of crap in my day)
Shredded Monterey Jack cheese
Shredded Mozzarella cheese
1 bunch green onions, diced
Crumbled bacon (I just used a small bag of real crumbled bacon for ease)
Parmesan cheese

Divide dough into 8 equal pieces. Marinate the chicken in some Cesar dressing, just enough to cover each piece...not drenched.

Roll out 1 dough ball into a 11x5 rectangle. Spread about 1 teaspoon of Cesar dressing on the dough. Sprinkle marinated chicken evenly over top. Top with both cheeses, green onions and bacon to your liking. Roll the 5 inch side over the ingredients into a tight roll.

Place seam side down on a greased baking sheet. Top with another teaspoon of Cesar dressing and then sprinkle with parmesan cheese. Bake at 400 degrees for 20-25 minutes until golden brown.

Makes 8 chicken bakes. (If you think you don't need this many...don't be silly - make them all. They are a cinch to freeze and make the perfect quick and easy go-to lunch or dinner for the manly folk...and the child folk)

*From recipezaar.com

Honey Wheat Bread

2010-06-26T08:47:00.000-07:00

I've been making this bread for years now and don't know why it's taken me so long to put in on here!! It's the best, most delicious bread I've ever had. I LOVE it. Bryce loves it. My other half loves it. Doesn't it look just delicious cooling on the railing of the porch? Let me just say yesterday when I made these I was feeling like such a home-maker. You know...yeast, rising dough, fresh warm bread...that'll do it to ya.

I got this recipe from my cousin, Jenna, years ago. She made it and I ate it. Then I bugged her daily till I got it. She found it on allrecipes.com (which also is a favorite of mine.) The thing that's so wonderful about it is you use half whole wheat flour and half white. This tactic must be used to trick the people eating it. It's got the whole wheat goodness, but the look and texture of a white bread. GENIUS!! I also like how it doesn't use any white sugar, just honey. The flavor is phenomenal! Just try it...it's so easy. If I can do it - you can too...seriously.

3 cups warm water (about 110 degrees F)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. (A little trick I use in situations where I don't have a nice warm porch is I turn the microwave on for 1 minute with nothing in there. Then I open it and put the dough in there for a warm place to rise. I also will turn my oven on and when it gets to about 150 degrees, I turn it off. Then I put the dough in there to rise. Both ways work like a charm!)

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Strawberry Lemonade Cupcakes

2010-05-15T19:45:00.000-07:00

These are just the perfect definition of Summer! After I made these I realized that I probably could have just made a french vanilla cake and added lemon juice and zest and it would be just as good or even better. Also, the original recipe called for a strawberry buttercream frosting, but after seeing how involved it was I opted to just use my own strawberry cream cheese frosting and it was delicious. Either way, the combination of lemon with strawberry is just awesome!!

3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 Tbsp lemon zest (from 3 lemons)
2 Tbsp fresh lemon juice (from 1-1.5 lemons)
1 tsp vanilla
1 cup buttermilk
Strawberry Cream Cheese frosting, recipe follows

Preheat oven to 325 degrees. Prepare muffin tin by either spraying with baking spray or lining with paper liners.

Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at a time, mixing thoroughly before adding the next one. Add lemon zest, lemon juice, and vanilla. Turn mixer to the low, and add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.

Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.

Yields: 24 cupcakes

Strawberry Cream Cheese Frosting

2 (8oz) packages cream cheese, softened
1 stick butter, softened
1 t vanilla
4 cups powdered sugar
1/4 cup strawberry feezer jam (homemade is the best way to go, but if you don't have it, you can get it at any grocery store)

Cream cream cheese and butter until there are no lumps. Add vanilla and powdered sugar and beat until smooth. Add jam and beat again until well incorporated.

*Cupcakes from Dinner and Dessert

Chocolate Cream Cheese Toffee Bars

2010-05-09T16:06:00.000-07:00

I saw these when I was watching the Food Network and knew I needed to make them! They are so easy because you use already prepared everything pretty much. In the original recipe she used only 2 toffee bars, but I upped it to 4 because it didn't seem like enough. She also used toasted almonds on top, but we're not much of the nut type, so I left them out. These are absolutely divine! I think it's my new favorite dessert by far. The proportions are so perfect...with the cream cheese, chocolate and cookie. The toffee bar is so perfectly crunchy too!! LOVE THEM!!

1 pound refrigerated sugar cookie dough
4 toffee bars, chopped (I used Heath bars)
1/2 t vanilla
1 cup semi-sweet chocolate chips
1 (8oz) cream cheese, room temperature

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 8x8-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for about 20 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chip in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the cream cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*From the Food Network

Baked Chicken Bacon Alfredo

2010-04-29T15:33:00.001-07:00

I knew I needed to make this dish the second I saw it. It's from one of my favorite food blogs, Our Best Bites, and I must say it's become a family favorite. It's going into my dinner rotations as a staple. It's that good. I was actually able to throw it together in a cinch because I used the grilled, sliced chicken breasts from Costco, crumbled bacon from a bag, and already shredded mozzarella cheese. For some reason I had all the ingredients in perfect proportions leftover from other meals. It was meant to be! Either way, this dish is out of this world and deserves a try. Also, the Alfredo sauce in this recipe is TO DIE FOR!!

8 oz. penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce - recipe follows (1 16-oz. jar would work in a pinch)

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)

6 oz. (1/2 package) cooked bacon, chopped

1 12-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions (about 1 decent-sized bunch)

1 c. shredded mozzarella cheese, divided

Salt and pepper, to taste

Guiltless Alfredo Sauce
2 cups low fat milk (not skim)
1/3 cup (3oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves, minced
1 cup Parmesan cheese

Put milk, cream cheese, flour and salt in a blender and blend until creamy. Saute butter and garlic in saucepan until tender, about 30 seconds. Add mixture from the blender. Stir constantly until thick, about 3-4 minutes. When it's nice and thick, remove from heat and add Parmesan cheese and cover. Let stand for 10 minutes. Stir until creamy.

Preheat oven to 350.

Prepare pasta according to package directions.

While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Chocolate Trifle

2010-04-25T21:13:00.000-07:00

Now people...this dessert will change your life. I got it from Abby's friend, Devin. It has to be the most amazing thing I've ever put in my mouth. We served it at Justin's graduation party and it was GONE in all of 2 seconds. I left to feed the baby for approximately 15 minutes and came out to NOTHING!! That's how good it is. In fact, it was so good that we made it again for Camryn's blessing lunch 2 days later. It was gone again in 2 seconds. You are going to die...just be ready for it.

1 extra large container Cool Whip
3-4 T Cocoa powder
1 jar caramel topping
1 can sweetened condensed milk
2 boxes favorite brownie mix
3 Heath bars crushed

Make up the brownie mix according to box directions, but bake in a sheetcake pan. Bake until just set in the middle. Let cool completely.

Mix Cool Whip and cocoa powder until well combined.

In a trifle bowl, layer brownies, sweetened condensed milk, caramel, chocolate Cool Whip, and crushed Heath bars 3 times. Enjoy!!

*I actually crushed up an extra large Symphony bar with Almonds and Toffee and it was just amazing. Also, the original recipe calls for homemade whipped cream where you buy whipping cream and whip it to the consistency you like while adding sugar and cocoa to taste. I was going to do that, but the Cool Whip with cocoa powder seemed easier. Also...when I made it again, I just bought the Brownie Bites from Costco instead of making homemade. They were wonderful. So there are some shortcuts that you can take if you're short on time. It's also best when you make it a few hours before you serve it and put it in the fridge so that the sweetened condensed milk and caramel kind of soaks into the brownies. Pure deliciousness!!!

Fettuccine Alfredo

2010-04-18T19:05:00.000-07:00

This is THE BEST Fettuccine Alfredo I've ever had! It's so simple and only has 4 ingredients. AND it's from The Pioneer Woman, so you can't go wrong. I trust her...with ALL my cooking needs - and probably a lot more. She's just pure genius!! Try this...you won't be disappointed. Although you might have to stop eating for several days after to even out your calorie intake! Now EAT THIS!!! and then hit the treadmill...

1 stick butter
1 cup heavy cream (I used half and half)
1 lb Fettuccine noodles
2 cups Parmesan cheese
salt and pepper to taste

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

* From The Pioneer Woman

Steak Marinade

2010-04-18T18:50:00.000-07:00

I'm definitely NOT a meat eater or meat cook. I'm just no good at it. Justin on the other hand loves meat and is trying his hand at making delicious meat. We got these steaks and needed a good marinade. I searched the internet and ended up with this...pure deliciousness. We marinated overnight and it was superb. Also at the last minute, I threw in some chicken breasts cause I thought we wouldn't have enough meat and it was awesome! So I am recommending using this marinade for steaks and for chicken because it worked so well for both.

1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup lemon juice
3 T Worcestershire sauce
1 T pepper
2 T Dijon mustard
1 onion, sliced
2 cloves garlic, minced

Combine all ingredients and add meat. Marinate at least 8 hours or overnight for delicious meat. I put everything in a large Ziploc bag and then put it in the fridge. Remove from fridge and let sit about 20-30 minutes to take the chill off. Grill on indoor or outdoor grill. Enjoy!!

*For precise directions on how to cook a steak ALWAYS turn to the Pioneer Woman.

*From All Recipes

Snickerdoodle Cupcakes

2010-04-18T15:06:00.000-07:00

I found this recipe on Dinner & Dessert. I was so intrigued by the title that I had try them. The actual cupcakes were more of a muffin consistency - dense and not as sweet - but it ended up being great because the frosting is sweet. I usually don't like buttercream frosting, but decided to try it instead. I ended up making a cinnamon cream cheese frosting also. They both turned out GREAT! Either one is delicious. So if you like cinnamon and snickerdoodle cookies, then you will LOVE these cupcakes!

Cupcakes:

1 1/2 cups flour
1 1/2 cups cake flour (recipe here if you can't find it in the store you went to like me...)
1 T baking powder
1/2 t salt
1 T cinnamon
1cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
2 t vanilla
1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners or grease well. Sift together both flours, baking powder, salt and 1 T cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each 3/4 full. Bake until a toothpick comes out clean (about 13-15 minutes for me). Transfer tins to wire racks to cool completely before removing cupcakes.

Cinnamon Frosting:

20 T (2½ sticks) butter, softened
2½ cups powdered sugar
1/8 T salt
2 teaspoons vanilla
2 tablespoons heavy cream (I used half and half)
2 tablespoons cinnamon (or to taste)

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Cinnamon Cream Cheese Frosting:

2 (8oz.) pkgs. cream cheese, softened

½ c. butter, softened
2 tsp vanilla

4½ - 4¾ c. sifted powdered sugar
1 T cinnamon

Beat cream cheese, butter, vanilla and cinnamon until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.

*Cupcakes and Cinnamon Frosting from Dinner & Dessert

Homemade Macaroni and Cheese

2010-04-18T14:50:00.000-07:00

This is just oh so good and the definition of comfort food! I grew up with a version of this classic. The base sauce with noodles comes from Auntie in the Grandma Lyman Cookbook and she always made it when I was growing up. I added my little twist on it to just take it way over the edge. Even Justin likes this and he's definitely not a mac and cheese fan. If your in need of good old fashion comfort food cooking, look no further cause nothing beats this!!

2 T butter
5 T flour
2 cups milk
1/2 t onion salt
1/2 t pepper
2 cups cubed Velveeta cheese (or I just do 1/3 of the 32oz block...or a whole small package)
1/2 c grated cheddar cheese + 1 cup
1 lb cooked elbow macaroni
2 c grated Monterey Jack cheese
Panko bread crumbs

Melt butter in small saucepan. Whisk in flour. Whisk 1 cup milk. Then add onion salt and pepper. Mix in 1 more cup of milk and keep heat low. Add Velveeta cheese and cheddar cheese. Simmer on low until cheese is completely melted - it will be thin. Pour over macaroni. Now at this point you can just serve as you would any other macaroni and cheese. OR you can take it to the next level and make it baked.

Add 1 cup Monterey Jack cheese to the macaroni and stir till well combined. Pour 1/2 of your mixture in a deep baking dish (bigger than 8x8, but smaller than 9x13). Sprinkle on 1/2 cup each of cheddar cheese and Monterey Jack. Pour the remaining 1/2 of the macaroni mixture. Top with 1/2 cup each of cheddar cheese and Monterey Jack. Coat the top with Panko bread crumbs. Spray top with nonstick cooking spray or melted butter. Bake at 350 degrees for about 20-30 minutes or until breadcrumbs are golden brown and cheese is bubbly. ENJOY!!!

PS - This is AWESOME as leftovers!!

Strawberry Cheesecake Pie

2010-04-15T21:50:00.000-07:00

This is the perfect Spring/Summer dessert. It's so light and refreshing. It calls for a 1/3 cup strawberry jam. and I ran out of homemade freezer jam. After I cried my eyes out I went to the store to find a replacement. I definitely can't go back to the jar jam...GROSS!! So in the freezer section (actually where I found the pie crust) there it was. Freezer jam. Waiting for me to buy it. So if you can't wait for the next batch of your homemade freezer jam, definitely check out your grocers freezer because your problems could be solved.

semisweet chocolate
1 pastry shell (9 inches), baked ( I use frozen Marie Callendars)
1 (8oz) cream cheese, softened
1/2 cup sour cream
5 T Sugar
1/2 t vanilla
3 to 4 cups fresh strawberries
1/3 + cup strawberry jam

Directions
In a large saucepan, melt chocolate over low heat, stirring constantly; spread or brush over the bottom and up the sides of the pastry shell. Chill.
Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth.
Spread over chocolate layer; cover and chill for 2 hours.
Mix strawberries and jam until combined. Arrange strawberry mixture over the filling. Melt the remaining chocolate and drizzle over the top.

*From Eileens recipes.

Alpine Chicken

2010-04-15T20:55:00.000-07:00

I got this delicious recipe from the Highland 23rd Ward Cookbook...let me just tell you that this book has some gems!! How is it that all ward cookbooks are the absolute best?! This recipe definitely didn't disappoint. It was super easy and everyone loved it! It has tons of flavor and the chicken was super moist.

6-8 boneless, skinless chicken breasts
6-8 slices Swiss cheese
6-8 slices thin sliced ham
1 can cream of chicken soup
1 package Chicken Stove Top Stuffing mix
1/2 cup (1 stick) butter

Place chicken in the bottom of a 9x13 pan. Layer ham and cheese slices over chicken. Spread an entire can of cream of chicken soup over cheese. Melt butter and mix with dry stuffing mix. Sprinkle over top. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake for another 15-30 minutes. Delicious!

Fish in Foil

2010-04-01T21:01:00.000-07:00

This is the easiest, tastiest, healthiest thing I've ever had!! My mom showed this to me tonight and I was stunned! When she asked me if we like fish, I was a little weary because I only like fish cooked right. I can't stand dry fish. So when I tasted this I was SUPER surprised! It's moist and flavorful...just PURE delicious! It's also great for people who are super busy because you can make these foil dinners up when you buy the fish and put them in the freezer to have on hand for a quick, anytime lunch or dinner. And it made me love it even more when she told me it was only 100 calories each! The fish steams and releases it's own juices that is just to die for!! You must try this because it's just too dang good and easy...and healthy.

Tilapia Fillets - however many you want (and you can also use Salmon instead.)
Lemon Pepper
1 red pepper, cut into strips
Foil

Spray a strip of foil with olive oil cooking spray. Place 1 fish fillet in the middle of the foil. Sprinkle Lemon Pepper over top of fish. Place 1 red pepper slice over top of fish. Bring the top and bottom of the foil over top of fish and roll down, then fold in the sides. (At this point you can place in the freezer for future use.) Place in 350 degree oven for 20 minutes. If placing in the oven straight out of the freezer bake for approximately 30 minutes.

*If you are using Salmon, you can leave the top of the foil open to let the top of the fish crisp up a little...delicious.

Chocolate Peanut Butter Torte

2010-04-01T20:41:00.000-07:00

This is definitely good...extremely rich...but good. The best part about it is the frosting because it's a creamy peanut butter cream cheese frosting. Can't beat it. And it involves Reese's Peanut Butter Cups. We all know how I can't resist those! In the original recipe she used 2 8x8 pans, but I just used one 9-10 inch pan, let it cool and then cut it in half to make a top and a bottom. I liked doing this because it made the cake part a lot more moist and you only have to dirty one pan!

For the Cake:
1 Cup butter, melted
1 cup cocoa
2 cups sugar
4 eggs
4 t vanilla
1 cup flour
1/2 t salt
About 20 pieces Reese's peanut butter cups, chopped

Preheat oven to 350 degrees. Spray prepared pans (either 2 8x8's or 1 9inch) and line with parchment paper, then spray parchment paper.

In a medium bowl combine the butter and cocoa and stir until cocoa is dissolved. Add the sugr, 1/4 cup at a time and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until flour is no longer visible. Fold in peanut butter cups and put in prepared pans. Bake for approximately 25-30 minutes and then remove and let cool.

Run a knife around the edge of each pan and turn out onto cooling rack. Once cooled, cut the cake in half length-wise and put the bottom cake layer on a platter. Spread 1/2 cup or more of frosting on top of layer and place the top layer of the cake back on.

For the Frosting:
1 (8oz) cream cheese, softened
1/2 stick butter at room temperature
2 1/2 cups powdered sugar
1/3 cup creamy peanut butter

In a bowl, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar one cup at a time, mixing after each addition. Continue to beat on medium speed for 4 minutes. Add peanut butter and beat until thoroughly blended. Spread frosting on cooled cake, top with chopped peanut butter cups. Cut into slices and serve.

* From Mmm...Cafe

Smothered Barbeque Chicken

2010-04-01T20:30:00.000-07:00

I know the picture struggles, but I just really don't care!! HAHA! I found this recipe and thought it would be something that Justin would absolutely LOVE! Since my mom has been here she has been feeding Justin his kind of meals...MEAT, MEAT, MEAT. I'm not much of a meat lover myself, but I have to say that this chicken is a winner! The meat is extremely tender...like nothing I've ever had. It was also super easy with minimal ingredients. Definitely a keeper.

1 whole 3-3 1/2 pounds cut-up frying chicken
2 T seasoned salt
2 T olive oil
4 T butter
2 cups favorite barbecue sauce

Use paper towels to make sure your chicken is dry before beginning. A wet chicken will just sit in the pan and boil instead of getting nice and dark and crispy like we want for this recipe. Place the chicken on a plastic cutting board or other washable surface. Sprinkle all sides liberally with seasoned salt.

Add the olive oil and butter to a large skillet and heat over medium-high heat until the butter melts. Add the seasoned chicken, skin side down, and cook until a deep brown color forms. Turn the chicken oven and repeat on the other side.

Remove the chicken pieces from the pan and place them on paper towels to drain. Pour off excess fat from the pan.

Add all the chicken pieces back to the pan, nestling them in so that they all fit. Pour over the barbecue sauce.

Bring to a boil, then cover and reduce the heat to simmer. Cook for 45 minutes to 1 hour or until the chicken is tender. Check during cooking time and add 1/4 to 1/2 cup water if needed to prevent the barbecue sauce from burning, but not so much that the sauce thins out.

*From Tasty Kitchen

Reese's Peanut Butter Cup Cheesecake Bars

2010-03-28T19:17:00.000-07:00

Sorry I've been posting so many desserts! My mom has been here since the baby and has been taking care of all the dinners :) I couldn't be more grateful! I found these on Tasty Kitchen and knew that I needed to make them just for the fact that they had peanut butter cups in them. I can NEVER pass something up with a peanut butter cup in it!! The cheesecake part is super creamy and delicious. In the original recipe she used a graham cracker crust, but whenever I make any sort of cheesecake I use crushed up Chocolate Oreo Cookies. You should definitely try these!

15 Chocolate Oreo Cookies, crushed
5 T butter, melted
2 (8oz) packages cream cheese, softened
2/3 cup sugar
2 large eggs
1/4 cup sour cream
1 t vanilla
12-14 whole Reese's Peanut Butter Cups, cut into 6 pieces each

Preheat oven to 325 degrees F.

Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

The crust:

Mix Oreo cookies and melted butter in a bowl. Press into the bottom of prepared pan.

The filling:

In a large bowl, beat the cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.

Unwrap and cut 12 Reese’s peanut butter cups into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over the top of crust. Spread evenly. Sprinkle over top 2 more peanut butter cups.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, about 35 to 40 minutes, rotating the pan halfway through baking. Turn off oven and leave inside for at least 30 minutes to an hour.

Remove from oven and place the pan on a cooling rack and allow the bars to cool for 1-2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

If you like, you can melt some chocolate to drizzle over the top of the bars for a little added dazzle!

*From Tasty Kitchen

Lemon Cake Like Olive Garden

2010-03-25T20:04:00.000-07:00

My sister-in-law-to-be, Alayna, introduced this treasure to me. While she was staying with us a few weeks ago she made it and I think I died! This cake is dreamy!! It's so light, fluffy and delicious. Don't be deceived by the "lemon" in the cake. It's such a small amount and the first time I had it I couldn't even tell there was lemon in it. You can add more or less depending on your taste for lemon. I can't describe to you how amazing it is. Supposedly there is a cake at the Olive Garden that it's supposed to be like, although I've never had dessert there before. Either way it's out of this world!

For the Cake:
1 box French Vanilla cake
1 1/4 cup water
1/3 cup vegetable oil
3 eggs

For the Lemon Cream Filling:
1 (8oz) cream cheese, softened
2 cups powdered sugar
4 t lemon juice
1 cup heaving whipping cream

For the Crumb Coating:
1/2 cup flour
1/2 cup powdered sugar
1 t vanilla
1/4 cup cold butter

Preheat oven to 350 degrees (325 degrees for dark nonstick pan). Grease 10 inch round cake pan (or 2 8-inch rounds). Make the cake according to box directions. Pour batter into prepared pans. Bake for 40 minutes. DO NOT OVERBAKE! Remove from oven and let cool in pan for 10 minutes before removing to cooling rack. Cool completely.

Make lemon cream filling: with an electric mixer mix whipping cream on high until stiff peaks form. Set aside. Cream together cream cheese and powdered sugar until smooth. Beat in lemon juice. Fold in whipped cream.

Make crumb topping by combining flour and powdered sugar in a bowl. Add butter and dribble in the vanilla (you can use more lemon juice here if you want a more "lemony" flavor.) Use your hands to mix the cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill the crumb topping until you're ready to use it.

When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake. Then carefully replace the top half of the cake.

Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

Now chill the cake for at least 3 hours before you serve it. I didn't do this because we were all too excited to eat it and it was still divine! It is really good though when it's been in the fridge because the filling sets up and is just out of this world delicious!

When you cut it you can garnish with some powdered sugar for some added wow...especially if you're making it for a party.

Magic in the Middle Cupcakes

2010-03-21T20:11:00.000-07:00

I started out wanting to make these cupcakes that I saw on Cinnamon Spice & Everything Nice that were chocolate with a caramel frosting...but I remembered that I've been wanting to try "The Best Frosting I've Ever Had" from The Pioneer Woman. It just seemed so peculiar...I had to try it to see what the whole fuss was about! So I decided to half both frostings and try them both. I used the cupcake recipe from Cinnamon Spice & Everything Nice (and the idea to hollow out the middle) and then used the frosting recipe from The Pioneer Woman. I ended up making both frostings, but the caramel one was just WAY too sweet for our tastes!! We LOVED the recipe for the cupcakes though! They were a little crisp on top but very moist in the center. Now let me just tell you...this frosting is UNREAL!!! I swear I've never had anything better! I first tried it when it had only been whipping for like 30 seconds and thought...it's not that good, but kept it whipping in the mixer. I let it whip for like 5 minutes on medium-high and the end result is just indescribable! You really can't know unless you try it. It's fluffy and the flavor is delicious. This frosting is definitely going to be my ONLY go-to recipe for vanilla frosting. It's just that good.

Chocolate Cupcakes

2 cups flour
1/3 cup coca powder
3/4 t baking soda
1/4 t salt
1/2 cup butter, room temp
1 1/3 cup sugar
1 t vanilla
2 eggs
3 oz semi-sweet chocolate, melted and cooled (I used chocolate chips)
1 cup milk

Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.

Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.

In a mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in vanilla. Beat in eggs one at a time. Beat in cooled chocolate.

Beat in flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low.

Fill cupcake wells 3/4 of the way. Bake about 20 minutes or until a toothpick comes out clean.

Cool in pan 10 minutes then remove to wire rack to cool completely.

Frosting

1 cup milk
5 T flour
1 t vanilla
1 cup butter
1 cup granulated sugar (NOT powdered sugar!!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools or just place in the fridge.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream (I let it go about 5 or more minutes with the whisk attachment on the mixer.)

To hollow out cupcakes, use a small sharp knife to cut out the center at an angle so the piece you cut out looks like a cone and is about an inch long. Fill in the hole with frosting (I just used a butter knife.) Cut the end off of the "cone" and put the lid back on top of the cupcake. Then frost as usual! Enjoy...it's such a fun twist on normal cupcakes!

*Cupcakes from Cinnamon Spice & Everything Nice
*Frosting from The Pioneer Woman

Beef Pot Pie Wedges

2010-03-19T21:42:00.000-07:00

I saw these on the Rachael Ray show and immediately wanted to make them! I'm always looking for new ways to use beef, since I usually opt for chicken. I actually changed them a lot, but her original recipe also looks great. She used steak and peas and we can't afford the luxury of steak and Justin can't stand peas, so I had to change it a little. When I was trying to figure out how to change it, I remembered this little Chilean restaurant that we go to with Abby and they serve these MARVELOUS empanadas there that have beef, onion and olives. Odd I know, but they are AMAZING!! So I tried to re-create those as best I could and here's what happened...AWESOMENESS!! These are TO DIE FOR!! And I don't even like beef. You should definitely try these!

2 T olive oil
1 lb lean ground beef
seasoned salt
2 T butter
8 white mushroom caps, finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
2 T flour
1-2 cups beef broth
1 small can chopped olives
2 T Worcestershire sauce
Salt and Pepper
1 package (2 pieces) prepared pie crusts
1 egg, lightly beaten
shredded Mozzarella cheese
Sour Cream

Pre-heat the oven to 425°F.

In a medium size skillet, heat the olive oil over medium-high heat. Add the ground beef and a generous dash of seasoned salt and cook until browned. Drain off fat and transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, olives and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens. Let simmer until most of the liquid is absorbed and mixture is thick. Season with salt and pepper; remove from the heat.

Unroll the piecrusts and halve them. Divide the meat among the four piecrust pieces, placing a mound on one side of each piece and leaving a small border. Top with a little dash of shredded Mozzarella cheese. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a baking sheet sprayed with cooking spray. Bake until golden-brown, about 15-20 minutes. Top with sour cream...ENJOY!

*From Rachael Ray.

Fudge Revel Bars

2010-03-18T17:40:00.000-07:00

Very easy and perfect warm straight out of the oven with a scoop of ice cream on top! I ended up doing it in a 9x13 pan and it turned out perfect. If you want a thinner cookie bar, do them in a sheetcake pan.

1 cup butter, plus 1 T divided
2 cups brown sugar
2 eggs
2 t vanilla
1 1/2 t salt, divided
1 t baking soda
2 1/2 cup flour
3 cups quick oats
1 (14 oz can) sweetened condensed milk
1 (12 oz) bag milk chocolate chips

Cream together 1 cup of butter, brown sugar, and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.

Put sweetened condensed milk, chocolate chips, the remaining 1 tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted (I did this on the stove in a saucepan.) Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge.

Bake at 350 degrees for 20 minutes.

*From Tasty Kitchen

Twix Cookies

2010-03-16T19:04:00.000-07:00

I saw these a while back on Tasty Kitchen and wanted to make them, but never had the right opportunity. I wasn't just going to make them for Justin and I because they were just way too involved for me not to show anyone :) So my Aunt Pam called and asked if I would bring a dainty little dessert for our dainty little luncheon and I automatically thought of these! The PERFECT opportunity!! And we all know how I love all things dainty when it comes to parties! Despite what you think, they are actually very easy to make and were absolutely delicious! Try them because you definitely won't be disappointed.

1 cup plus 2 T butter room temperature, divided
1/4 t salt
3/4 cup sugar
1 t vanilla
2 cups flour
1 jar (about 1 quart) Dulce De Leche, homemade or store-bought (found in the Mexican isle at the grocery store)
1 T heavy cream
12 ounces chocolate chips (I used half semi-sweet, half milk chocolate)

Cream 1 cup of the butter, salt, sugar and vanilla together until thoroughly combined. Add the flour and blend until the mixture resembles sand with pieces the size of peas scattered throughout. If you take a small handful and squeeze it, the mixture should hold together well.

Preheat the oven to 300°F.

Lightly butter (I lightly buttered with crisco) or spray a 36 mini-muffin pan with non-stick cooking spray. Mound the dough mixture into each mini-muffin cup. Use a small wooden tamper or your hands to press down the dough. When all have been firmed, use the tamper carefully to push a well into the center of each cookie. Bake for about 15 minutes or until golden around the edges. Do not over bake. Remove the pan to a cooling rack and cool for 10 minutes before removing. Allow cookies to cool completely before filling.

When the cookies are cooled, fill each well with dulce de leche. Place each filled cookie on a clean rimmed pan lined with a Silpat or parchment paper. When all the cookies have been filled, transfer the tray to the freezer for two hours.

Before removing the cookies from the freezer, put the remaining butter, heavy cream and chocolate chips in a microwave safe container. Microwave on high for 30 seconds. Stir with a silicone or rubber spatula and microwave at 10-second increments, stirring after each one, until the chocolate is melted and smooth.

Remove cookies from the freezer and work quickly to dip the bottom half of each cookie into the chocolate, allowing the excess to drip away before replacing on the tray. When they have all been dipped, return the pan to the freezer for thirty minutes.

If the chocolate has set up, microwave in 10-second increments, again stirring after each, until the chocolate is fluid and smooth. Take the cookies from the freezer. Drizzle chocolate over each cookie or pick cookie up and dip half of it into the chocolate. You need to work quickly if you’re dipping the cookies, as the dulce de leche will return to room temperature rather quickly, which will make the process a great deal messier.

* From Tasty Kitchen

Baked Broccoli

2010-03-15T17:21:00.000-07:00

I'm always looking for new ways to eat vegetables since Bryce and Justin both STRUGGLE with eating them! This was just the ticket. The broccoli was perfectly cooked...not to crisp but not too soggy - perfection. The flavor is just so awesome. Trust me...just try it!

2 heads broccoli
3 T olive oil
1 t dried oregano
1/2 t dried garlic powder or 1 t fresh minced garlic
15 whole Ritz crackers
1/2 t salt
1/4 t pepper
1/4 cup fresh grated parmesan cheese

Preheat oven to 400 degrees.

Cut broccoli into florets and rinse. Place crackers in a Ziploc bag and crush. Add the oregano, garlic powder, salt, pepper and parmesan cheese to the bag. Mix around. Add the broccoli and the olive oil to the bag also. Mix around until the broccoli is evenly coated. Place in a baking dish or cookie sheet. Put in the oven for about 20 minutes, stirring once halfway through. If the broccoli is still too firm for your taste, keep in oven in 5 minutes increments until your preferred crispness is reached. Enjoy!

*From Tasty Kitchen

Pasta Carbonara

2010-03-15T17:09:00.000-07:00

Such a yummy pasta dish that's just a little bit different. I doubled the sauce cause the hubs and I like things saucy! Bryce also thought this was fabulous! The website I got it from also said it would be a great for a base sauce on a pizza...SUCH an awesome idea!

5 strips of Bacon, diced (I use the center cut bacon, less fat, more meat.)
1 medium Onion, chopped
2-3 Cloves of Garlic, minced
2 Tbsp Flour
1 1/2 Cups Milk (or half and half for an even richer sauce...I used a 2% and skim mix)
1/2 cups Sour Cream (low fat or regular)
1/2 cup Parmesan cheese, shredded
2 Tbsp Parsley, chopped (I used dried parsley to taste)
Salt
Black Pepper
Pasta

Cook the bacon over medium low heat, until crisp. Remove from pan to a drain on a paper towel and then crumble into small pieces. Add the onions and garlic to bacon grease and continue to cook for another 5 minutes, until the onion begins to caramelize.

While the onions and bacon cook whisk the sour cream, milk, cheese and 1 tsp of salt and 1 tsp of pepper together, set aside.

Sprinkle the flour over the onion/garlic mixture and cook for another minute.

Stir in the milk/cheese/sour cream mixture. Allow to simmer, stirring to prevent burning, until thick. Taste and add additional salt and pepper if needed. Stir in parsley and bacon and remove from heat. Serve over pasta with additional parmesan cheese if desired. Enjoy!

*From The Open Pantry

Chocolate Truffle Cookies

2010-03-07T14:09:00.000-08:00

These truffle cookies are AMAZING!!!...who am I kidding...they ARE truffles!! If you are craving that smooth, creamy, decadent truffle taste look no further. They are very simple and extremely delicious. There was a note on My Kitchen Cafe (where I discovered these) about making sure your butter isn't too soft otherwise they might spread instead of staying round, plump and delicious. If your dough is too soft, place in the fridge for 30-60 minutes so that you are able to roll into a ball easily.

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

*From My Kitchen Cafe.