In a Pinch Fajitas

I haven't been to the grocery store in a couple weeks, so as you can imagine we were getting pretty low on supplies.  When I asked my husband what he wanted for dinner (I was praying he'd say takeout), he said Fajitas. Of course he said Fajitas, because the only 2 ingredients I had for them were chicken and tortillas.  Me being me, I started to search the pantry, and decided that I could make this work.  After a little creativity, this is what we ended up with, and they were DELICIOUS!

Ingredients

3-4 Chicken Breasts

3 Tbs. Olive Oil
Chicken Seasoning
Salt and Pepper
1 C. Italian Dressing
1 can Refried Beans
1 can Kidney Beans
2/3 C. Sour Cream
1 C. Sharp Cheddar Cheese
1 Avocado (optional)
1 packet Taco Seasoning
Soft Flour Tortillas (or whatever you want)

 Directions
Pre-Heat oven to 350
In a cast iron skillet (or a skillet that can go in the oven) heat the olive oil over medium heat until it is rippling, and just steaming.  While the olive oil is heating up, sprinkle your chicken breasts with the chicken seasoning on both sides and the salt and pepper. 

When the olive oil is hot, place your chicken breasts in the skillet and cook on both sides for 3 minutes. You want each side to be a little blackened.

While the chicken is cooking on each side, mix your taco seasoning and Italian dressing together.  Once your chicken has cooked on each side, turn off the heat, and pour the Italian dressing mixture into the skillet and coat the chicken.  Place a piece of aluminum foil over the top of the skillet, and place in the oven. Bake for 15 minutes or until cooked completely through.

While the chicken is baking, drain and rinse the kidney beans.  Place the refried beans, kidney beans, and cheese, into a microwave safe bowl, and heat in the microwave for about 5 minutes.  Take out and stir every 2 minutes.  When the refried beans and cheese are all melted and hot, stir in the sour cream until everything is smooth and creamy.

By this time the chicken should be almost done baking.  Slice your avocado into strips and place to the side.  Take your chicken out of the oven, and place each breast on a plate with the aluminum foil over it.  Let the chicken rest for 7-10 minutes.  Then slice into strips.

Heat your tortillas up until they're just warm, in the microwave, for about 30 seconds.  Then to assemble, take your tortilla and lay it flat on a plate.  Spread some of the refried bean mixture on top of it, then the sliced chicken, and then the avocado on top of that.  Then just roll up and eat. 

Your chicken has so much flavor that you're not going to need any taco sauce or extra cheese, and it is soooo moist and delicious!  I know this whole recipe sounds a little crazy, but one bite and you're going to be sold!  My husband said that this was one of his top favorite recipes of mine, so I think it'll stay in my "go to" file for sure!  Enjoy!

Easy Pizza Pockets

With Cheese on Top

So I have seen these pizza pockets all over "Pinterest" but there has been 1 major thing bugging me about them.  They never have any sauce in the recipes.  They are only meat and cheese.  This morning I came up with my own little twist on the average pizza pocket, and I have to admit that it turned out amazing.  Definitely a Hubby's top favorite recipe, and a recipe that will now be a staple at our house.  Anything easy, and delicious, is something I will make over and over and over!!  I made 2 different batches so I'll give you some pictures of both.  I hope you enjoy this one!

Ingredients

18-24 Rhodes Rolls, thawed

1 Package Pepperoni (regular size)

1 lb. Shredded Mozzarella Cheese

1 8oz. can Tomato Sauce

1 tsp. Minced Garlic (I used the kind that comes in a squeeze bottle)

a Handful of dried Onions

1 Tbs. Dried Parsley

1 Tbs. Dried Oregano

1 Tbs. Dried Basil

Pinch of Salt

Pinch of Pepper

Directions
In a bowl combine tomato sauce, garlic, onions, dried seasonings, and salt and pepper.  Whisk until well combined.  Set aside.

Without Cheese on Top

On your counter put a handful of flour down and dip each thawed roll in flour. Then take your rolling pin and roll it into a small disk (about the size of an individual pizza).

Place on one side of the disc 4-5 Pepperoni slices, a sprinkle of Mozzarella Cheese, and then in the middle of the disk pour 2 1/2 tsp. full of sauce.

You're then going to fold the dough over to create a little pocket.  Fold over all the stuffing and pinch all the sides close. Then place on a cookie sheet lined with parchment paper.

Once you have done this with each roll, take a sharp knife and cut a little hole in the top of each pizza pocket. Sprinkle on a little cheese, and cover with a paper towel for about 25 minutes.

Preheat oven to 350 degrees and bake for 15-20 minutes until the edges are browned and the tops are very lightly browned.

Removed from oven and place on a cooling rack for about 10 minutes before eating.  Serve with ranch dressing, or anything you like for dipping, or just eat plain like we did in our house.  I promise you are going to love these, and the possibilities are endless.  We just used Pepperoni, but you could add olives, mushrooms, peppers, anything your little heart desires.  Enjoy your own pizza pocket for everyone in the family.  There's enough for everyone to have 2nd's and even 3rd's.  Great dinner!!

Real Belgium Waffles

I have an amazing neighbor from Belgium.  She is absolutely darling, and is an amazing cook!  I went and visited her the other day and she had just made a batch of waffles.  She gave me one, and I swear I went into my own little Dreamland that was made of the most delicious things you could ever imagine.  I was running through fields of candy, cakes, and cookies.  When I finally came back to reality, I asked her if she would teach me how to make them.  She was so excited, and more than happy to teach me.  So I spent a day with her and watched her create this amazing masterpiece.  I asked her if she would allow me to post the recipe on my blog, and SHE was flattered!  I told her that I'm the one that will be eternally grateful.

The other day in the mail my "Belgium Pearl Sugar" came from Amazon, and I was so excited to think that I got to make my own waffles.  I was a little nervous about screwing it up, but she told me she would run over if I had any questions.  I've always been pretty good with yeast recipes, but I had her number on speed dial just in case.  After about 2 hours of preparing the dough I was finally able to cook them.  I'm happy to say that they turned out amazing!  Now all I need is for one of my friends to get pregnant, or married, so I can throw a Waffle Bar shower!  Trust me, once you try these you're never going to go back to regular waffles.

(I also wanted to let you know that I am making these in Utah, where it's cold, so the yeast directions should be adjusted to where you live.  If you live in a warm climate it will take a shorter amount of time, by about 30 minutes)

Ingredients

6 Tbs. Warm Whole Milk (no more than 110 degrees)

2 tsp. Dry Active Yeast

1/2 tsp. Sugar

1 1/2 C. Bread Flour (yes, it really has to be BREAD FLOUR)

1 tsp. Cinnamon

2 tsp. Vanilla Bean Paste (You can substitute extract, but the paste is amazing and if you don't have it, GET SOME! order on Amazon)

1/2 tsp. Salt

1 Large Egg

1 Large Egg Yolk

1/2 C. (1 Cube) Butter, slightly more cool than room temp. cut into chunks

1/2 C. Belgium Pearl Sugar (you can purchase on Amazon)

Directions

Warm up your Milk, and sugar until completely dissolved.  Making sure that the milk is no hotter than 110 degrees (I just make mine a little bit warmer than bath water), stir in the yeast.  Set in a warm room and let Bloom (about 10 min.)

While the yeast is blooming, mix together flour, cinnamon, and salt.  When they yeast has bloomed, mix into the flour mixture. Mix until it's just combined.  Add the vanilla bean paste, egg, and egg yolk. Mix on medium speed until just combined and no more.  Cover with plastic wrap and let rise in a warm room for about 1 hour (30 min. in warmer climate).

When the dough has had time to rise, put back on the mixer and slowly mix in the chunks of butter 1 at a time. You don't want the butter to melt which is why you want it chilled.  You want chunks of butter throughout your dough.

When your butter is mixed in, place dough on a cutting board and knead in the pearl sugar until well combined.  Cut into 12 small balls, and space out on cutting board.  Cover with plastic wrap and place in a small room to rise for 30-45 min. (45 if you want it more chewy, and 30 if you want more dense.)

Heat your waffle iron to medium-hight heat. Spray with cooking spray and place the dough in the center of the iron.  Cook until the outside is golden brown, and the sugar has crystalized the outside.  Serve hot with any toppings you like. This recipe will make about 12.

If you are making a waffle bar, serve with whipped cream, strawberries, melted chocolate, syrup, any fruit you would like, and cream.  Enjoy!

Best Brownies

As I was baking my brownies today, I realized that I had never share my recipe on the blog.  WHAT?!  How could I have done this?  I mean everyone needs to know how to make brownies.  It should be a law.  So today I am going to share my favorite and most delicious brownie of all time recipe (at least in my opinion).

Ingredients

2 Sticks of Butter

1/3 C. Cocoa

2 C. Flour

2 C. Sugar

4 Eggs

4 tsp. Vanilla

Directions

Preheat oven to 350 degrees.

Over medium heat, melt the butter and cocoa until smooth.  Pour into a mixer and add the eggs, vanilla, and sugar.  Mix until creamy, and add the flour.  Mix until well incorporated, and do not over stir.

Line a 9x13 baking dish with parchment paper and pour the batter into the dish.  Bake for 20-25 minutes until a toothpick comes out clean.

Let cool for 10 minutes and then frost.

Frosting Recipe

Ingredients

1 cube butter

1/3-1/4 C. milk

3-3 1/2 C. Powdered Sugar

1 tsp. Vanilla

1/4 C. Cocoa

Pinch of Sea Salt

Mix all together until it's the consistency that you would like.  (If you want it more runny add 3 C. Powdered Sugar, for firming add 3 1/2 C.)

Pour over warmed brownies and let harden just a bit.

I serve with Vanilla Ice Cream.  Enjoy!!

Banana Cream Cake with Brown Butter, Brown Sugar Icing

If you like Texas chocolate sheet cake, you are going to DIE over this cake!  If you like bananas, you're going to die and go to heaven!

Ingredients

3 1/2 Bananas, mashed

3/4 C. Sour Cream

2 eggs

1/2 C. Butter, softened

1 C. Sugar

2 C. Flour

2 tsp. Vanilla

3/4 tsp. Salt

1 tsp. Baking Soda

Icing

1 C. Brown Sugar

3 C. Powdered Sugar

1/2 C. Melted butter slightly browned in pan

3 Tbs. Milk

2 tsp. Vanilla

Directions

Pre-heat oven to 375

In a mixer mash bananas.  Add the sugar, vanilla, butter and eggs.  Mix well.  Slowly add the remaining ingredients until smooth.

Grease a 10x15 jelly roll pan, and pour the mixture into the pan.

Bake for 20-25 minutes or until slightly browned.

Set aside while you make the icing.

In a pan heat butter on the stove until melted and it gets slightly brown.  Turn off heat and add the brown sugar, stir for 30 seconds.

In a mixer, combine the butter, brown sugar mixture to the remaining icing ingredients and mix until smooth.

Take a straw and poke holes in your cake all over.  Then spread your warm icing over your warm cake and let sit for about 30 minutes before cutting into.

AMAZING!  I hope you enjoy!

Cranberry Cake with Butter Sauce

 I wish I could take credit for this recipe, but I just can't. This recipe is very dear to me because every time I make it, it reminds me of the most special man in my life. This is my Dad's, famous, Cranberry Dessert Cake with the finger licking good, Butter sauce. Oh my goodness it is to die for. My Dad makes this cake on 3 occasions: Thanksgiving, Christmas, and New Years. Other than that, I'm on my own. Now I follow the recipe and can have it anytime, but mine doesn't even compare to the deliciousness of my Father's. So, I thought all of you should be able to enjoy what I have enjoyed for all of these years. The most delectable, delicious, an delightful dessert you will ever find!  

Ingredients 

2 3/4 C. Flour 

2 1/4 C. Sugar 

2 tsp. Baking Powder 

1 tsp. Baking Soda 

1/4 tsp. Salt 

2 C. Sour Cream 

1/2 C. Milk 

1/4 C. Oil 

1/2 tsp. Almond extract 

2 Eggs 

3 1/2 C. Fresh Cranberries 

1/2 C. Butter 

1/2 C. Heavy Whipping Cream 

1 tsp. Vanilla  

Directions 

Preheat oven to 375 degrees. 

Grease a 9x13 baking dish. 

Combine dry ingredients and mix well. In a mixer combine sour cream, milk, oil, almond extract, and eggs. Beat well. Slowly incorporate the dry ingredients into the egg mixture until creamy and smooth. 

Fold in cranberries until just mixed through. 

Pour into the baking dish and bake for 45-55 minutes, or until the toothpick comes out clean. 

While the cake is baking make the buttery glaze. 

In a small saucepan combine the butter, and cream. Bring to a boil and stir constantly for 2 minutes. Remove from heat for 5 minutes and stir in the vanilla. 

To prepare, cut a square of warm cake from the baking dish, place on a plate, and drizzle with the warm butter sauce. I am not kidding, this cake is the most delicious and decadent cake you will ever eat!! Enjoy!

American Alfredo Sauce

I was looking at recipes for Alfredo sauce online tonight, and just wasn't finding anything that spoke to me.  Doing what I do, I decided to come up with my own and see if it works. The response was awesome! 

"The Best Alfredo Sauce I have EVER had!" 

"I'll eat these leftovers any day of the week!"

I was pretty excited to say the least.  What was my secret?  Well, that is where we get the "American" title from.  I used Sharp Cheddar cheese, along with a lot of other stuff, but that was my surprising ingredient.  Here's the recipe, and we'll see if your family likes it as much as mine, and my cute 18 year old neighbor girls next door.  Enjoy!

Ingredients

1 Pint Heavy Cream

1/4 cup Half and Half

1 Tbs. Butter

1 tsp. Minced Garlic

1 tsp. Dried Parsley

1 tsp. Dried Oregano

1/4 tsp. Pepper

1/8 tsp. Salt

2 Tbs. Flour

1/2 lb. Grated Parmesan

5-1 inch cubes of Sharp Cheddar Cheese

Directions

In a pot melt butter with flour and garlic. Heat just until melted.

Add your cream and half and half. Stir until steaming. Add your seasonings, and then slowly mix in your cheese until completely melted. 

Turn onto simmer and continue to stir occasionally for 30 minutes. 

When you drop your pasta, turn your heat on your sauce completely off and just let sit so it thickens up without heat.

I served mine with grilled chicken breast tenders. I cooked the pasta, and then added the chicken to the pasta once I drained the pasta and then drizzled the sauce over all of it and mixed until it got to the consistency that I wanted.  Enjoy!

Sugar Cookie Bars

I've noticed a lot of sugar cookie bar recipes, but they make a huge amount.  Since I am always just baking for my husband and me, I came up with my own recipe in a small size.  Instead of a cookie sheet pan, this fits in a 9x13 baking dish.  Perfect for just a few.

Ingredients

1/2 C. Butter

1 C. Sugar

2 Eggs

2 tsp. Vanilla

2 1/2 C. Flour

1/2 tsp. Salt

1/4 tsp. Baking Soda

Directions

Preheat oven to 375 degrees.

In a mixer cream butter, sugar, and vanilla.  Beat eggs, and add. Mix well.  Slowly add your dry ingredients until well incorporated.

Line a 9x13 baking dish with parchment paper and spread out your dough so it's about 1/4 inch thick.

Bake for 10-15 minutes or until the top is very lightly golden.  Let cool and frost.

Cream Cheese Icing

1/2 C. Butter

4oz. Cream Cheese

1 tsp. Vanilla

Pinch of Salt

2-4 C. Powdered Sugar

1/2 Tbsp. Milk

Mix all ingredients together until creamy.  Add food coloring if desired.

Clover Orange Rolls

These orange rolls are delicious and incredibly easy! I make these for parties, sunday dinners, and treats for my neighbors.  You are going to love them on a special ocanssion, especially when you don't have a lot of time.

  

Ingredients

18 Rhodes Dinner Rolls, thawed but still cold

Zest from 2 medium sized Oranges

1/2 C. Sugar

1/4 C. Butter, melted

Icing Ingredients

1 C. Powdered Sugar

1 Tbs. Butter, melted

1/2 tsp. Vanilla

3 Tbs. freshly Squeezed Orange Juice

Directions

Spray one 12 hole muffin tin with nonstick cooking spray.

Combine sugar, zest, and 1/4 C. melted butter in a bowl.  Mix well. 

Cut each roll in half, and dip the entire 1/2 of each roll into the sugar mixture.  Then place 3 halves (so 1 1/2 rolls) into each muffin hole.  Cover with plastic (not tight just loosely) and let rise until they have doubled in size.

Preheat oven to 350 degrees and bake on the center rack for 10-12 minutes, until golden on top.

Cool the pan with the rolls still inside until slightly cool.  Then frost while they are still in the muffin pan.  Let the glaze harden a bit and eat!

For the Icing

Mix powdered sugar, butter, vanilla, and orange juice, into a bowl.  With a pastry brush, over each of the rolls while they are warm.  Sprinkle with a little more zest from an orange to finish off, and enjoy!

Baby Blue Salad with Bartlett Pears

Happy Easter Nummy Readers!!  Since this is the first Spring Holiday I wanted to give you a nummy salad that you can make for this delicious day.  This Salad is quick and easy and sure to impress!

Ingredients
10oz or 2 pkgs. Dark Leafy Greens

 1 qt. Strawberries cut up
1/2 cup Candied or plain Pecans
3 Bartlett Pears thinly sliced
1 cup Cherry tomatoes sliced in 1/2
Balsamic Vinaigrette (recipe below)
Crumbles of Feta cheese if desired

Directions
Mix all ingredients together except vinaigrette.  Toss and plate.  Drizzle with vinaigrette.

Vinaigrette Ingredients
1 c. Olive Oil
1/2 c. Balsamic Vinegar
1 Shallot, diced
2 Garlic cloves, minced
1/4 tsp. Pepper
1/8 tsp. Salt
3 Tbs. Honey
3 Tbs. Dijon Mustard

Directions
Mix all ingredients together except Olive Oil and then slowly pour in olive oil while whisking continuously until everything is well combined.

Spaghetti Dinner under $10

Hi friends!  I'm so sorry it's been awhile since I have posted.  This month has been a crazy month, so please forgive me.  I promise I'll get back on track.

Well you all know my goal with this blog is to make fast, cheap, and delicious meals.  Last night I was looking through my pantry deciding what to make for dinner.  Now you have to realize that it was already 6pm and I hadn't planned anything, so it had to be fast.  Instantly I knew I was going to make pasta because it's fast, and I knew I had all the ingredients.  I decided on spaghetti because we haven't had that in my house for awhile.  Now, I want to convince all of you that making your own spaghetti sauce is so much cheaper, and much more delicious then buying a jar.  The great thing about making your own is that you can make a bunch and then freeze some so you always have it on hand.  

This sauce that I made last night cost a total of $6.50  Then all I had to do was cook the spaghetti noodles which you can find for under a dollar most of the time.  I guess this is one reason why I love pasta so much.  It feeds an army for such a little amount of money.  Okay, on to the sauce.

Ingredients

2 tsp. dried Basil

3 Tbs. Fresh chopped parsley or 2 tsp. dried

1 tsp. Italian seasoning

2 tsp. dried Oregano

A heaping spoonful of cream cheese (optional.  I use this if I have it on hand)

1 onion chopped

3 cloves of garlic minced

1 lb. Mild Italian sausage browned, and drained

2 cans diced Tomatoes with juices

4 oz. Tomato paste

1 12 oz can Tomato sauce

1 tsp. chicken bouillon crystals

1 can mushrooms, drained (optional)

salt and pepper

 1 package spaghetti

Directions

In a pot heat up some olive oil and toss in your onion and garlic.  You are going to cook this on medium heat until fragrant and the onions are translucent.  Dump in all of your tomato cans.  The diced, sauce, and paste.  Sprinkle in all of your herbs and then stir.  Cover and let simmer while you brown your meat.

In a saute pan brown your sausage and drain.  Add the meat to your sauce.  Next you are going to add the cram cheese, mushrooms, chicken bouillon, and the salt and pepper.  Cover and let simmer for about 15-20 min.  You want all of the flavors to really cook into the sauce and get the sauce thick.  (If for some reason your sauce isn't thick enough just stir in some more tomato paste.)

Next cook your spaghetti according to the package instructions.  Make sure to salt your water and keep about 1/4 cup of the pasta water when you drain your pasta.

After the pasta is cooked and your sauce has simmered for 20 min.  Add a few heaping ladles of sauce to your spaghetti and toss.  (This sauce recipe makes enough for a family of 4.  Since I have 2 people in my fam I freeze the remaining.)  Serve in a big pasta dish and sprinkle with Parmesan reggiano.  Enjoy!

Marshmallow Brownies

So I had to share a recipe that I found on pinterest and just about died over because they look amazing, and after making them and tasting them tonight I can say that they truly are to die for!  So here's the recipe...

Ingredients

1 c. margarine

2 c. sugar

1/3 c. cocoa

4 eggs

1 1/2 c. flour

1 tsp. salt

2 tsp. vanilla

Directions

Soften margarine and blend in 2 cups sugar and cocoa.  Beat together and add 4 eggs, one at a time.  Add flour, salt and vanilla.

Spread on large (10x15x1 inch) greased cookie sheet.  Bake 25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until soft and puffy.  Cool and frost with chocolate frosting.

Chocolate Frosting:
1 stick margarine (1/2 c.), softened

1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 cereal spoonfuls of cocoa
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Chocolate Oreo Dream Cake

 Yesterday was my nephews Birthday so my sister and I set out to make the best Birthday cake on the planet.  I must say, we did it!  This cake is so easy and to die for!  I always love using boxed cake mixes but just stepping it up a bit so they taste delicious, so here's the amazing recipe.

From Real Mom (because I ate it before we got a picture)

For the Cake
1 Boxed chocolate cake
1 cup Vegetable oil
1 cup Full Fat Sour Cream
4 beaten Eggs
1 tsp. Vanilla
1 Jello chocolate pudding package

For the Filling
8 oz. Cream Cheese, softened
1/2 cup Sugar
2 cups Cool Whip
12 Oreos roughly chopped

For the Icing
1/3 cup. Cocoa
6 Tbs. Butter, softened
1 1/2 tsp. Vanilla
5-6 Tbs. Milk
4 1/2 cups Powdered Sugar

Directions

Preheat oven to 350

For the cake, combine everything and mix with a hand mixer until creamy. (Beat the eggs just a bit with a fork before you mix them in)  The batter will be thick.   Coat 2 round 9 in baking pans with parchment paper and spoon the thick mix into the pans.   Bake in the oven for 30-40 min.  I checked mine with a toothpick after 33 minutes and it was finished.  Just watch yours really close.

When they are done remove from oven and place pans on a cooling rack.  After 10 minutes hold the sides of the pastry paper and remove the cakes from the pans.  Let sit on cooling rack until completely cooled.

For the filling mix the cream cheese and sugar together with a hand mixer until smooth.  Then add everything else in and mix until well combined.  (I stick my oreos in a plastic bag and hit it with my wooden rolling pin to get the easy oreo bits).  I normally finish by mixing with a wooden spoon so everything is pressed out and all the chunks from the cream cheese are smooth.  You want every inch to have oreo bits.  You are going to put this in the middle of your 2 chocolate cakes, so now it's time to prepare your cakes.

Take the first cake while it's sitting up and cover the top of the cake with the oreo cream.  Spread it around to cover the whole cake.  Take your 2nd cake, turn it upside and place on top of the cream.  Continue to spread the cream around so you can't see any spaces through one side of the cake to the other.  Once your cake is smooth and the cream has filled your cake it's time to make the frosting.

For the frosting put everything in a bowl and mix with a hand mixer until it gets to your desired consistency.  I normally add 1 Tbs. of milk at a time so it doesn't get to runny.  Don't worry if it does though, because you can thicken it by just adding a but more powdered sugar.  When you get the chocolatey taste and consistency that you want, you are going to frost your entire cake.  Let is sit in the fridge for about 1 hour before serving and you're done.

I promise you will be the Mom of the century!!!  This is the most amazing cake, and just adding those few extras to the boxed cake mix makes this taste like a bakery cake!  Enjoy!

Fresh Lemon Curd

Lemon Curd

Ingredients

1 Tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 Tablespoon cornstarch

6 Tablespoons unsalted butter

3/4 cup white sugar

4 egg yolks

Directions

In a medium sauce pan, mix together lemon zest, lemon juice, and cornstarch until smooth. Mix in butter and sugar, and bring mixture to a boil over medium heat. Boil for one minute stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan beating the hot lemon mixture rapidly. Reduce heat to low, cook, stirring constantly 5 minutes or until thickened. Pour mixture into medium bowl, place plastic wrap on surface to keep skin from forming as it cools. Cool at room temperature. Put in refrigerator for 3 hours to cool (or freezer for 30 mins-1 hr).

Cherry Chip Cupcakes with Cherry Vanilla Icing

I always make a Valentine's Day treat for Dave.  We were sitting here tonight talking about our upcoming Valentine's tradition of Crab Legs and having dinner at home, and he said, "Remember those cupcakes you made last year?  The cherry ones?  They were amazing, and I was wondering if you could make them again this year."  With a sweet request like that how in the world could I tell this cute little man no?  I love him so much I could just eat him up, but I'll save that for the cupcakes.  

Anyway back to the cupcakes, so unfortunately this is not my recipe, but I have no idea where in the world I got it.  I just know that whomever made it rocks at cupcakes and I want her or him to be my friend.  :)  So if you want to dazzle your man or woman on V-Day this year, aim for her or his stomach and make these!

Ingredients

1 1/2 cups Flour

1 cup Sugar

1 1/2 tsp. Baking Powder

1/2 tsp. Salt

1/2 cup (1 stick) unsalted, room temp. Butter

1/2 cup Sour Cream

2 Eggs, room temp.

2 tsp. PURE Cherry extract

1/2 tsp. Fresh Lemon Zest (this is the ingredient that will make these cupcakes knock your lovers socks off!)

1/2 cup Sweet Cherry Chips (I use Gurleys)

(I also add a little red food coloring to my batter because I think it makes the cupcakes look cute, as you can see)

Directions
Preheat oven to 350

Line a muffin pan with cupcake liners and set aside.
.
In your mixer whisk together flour, sugar, baking powder, and salt.  Mix in butter, sour cream, eggs, cherry extract, and lemon zest.  Mix until well combined, and then fold in with a rubber spatula the cherry chips.

The you're just going to take your cookie scooper or just use a Tbs. and put 3 Tbs. in each one of your liners.

Bake for 20-22 minutes or until an inserted toothpick comes out clean.  You want to make sure you take them out before they start to go golden brown on the top.  Then let cool completely before icing.

Cherry Vanilla Buttercream Icing

Ingredients

1 stick unsalted Butter

1/2 lb. Powdered Sugar

1-2 tsp. Pure Cherry Extract

1 tsp. Vanilla extract

1/2 tsp. Lemon Juice

1/4 tsp. Salt

2 Tbs. Heavy Cream

Directions
Mix all ingredients together in a mixer and add a little food coloring if so desired.  Frost your cuppy cakes!

Cranberry Glaze Turkey Meatballs

I tried these earlier this week and I loved them.  I took a recipe I found online somewhere and made it my own, and I was super excited on how it turned out.  This is another really good dish to take to your superbowl party coming up!

Ingredients for Glaze
1 cup Sugar
1 cup Water
12oz. Cranberries (fresh or frozen)
pinch of salt
1 tsp. Orange zest
2 tsp. Cidar Vinegar

Directions for Glaze
Bring everything to a simmer in a pot.  Bring it to a boil and then reduce to a simmer.  Let simmer for 20 minutes.  Then take out of the pot and push through a strainer with a bowl on the opposite side to catch the glaze that's being pushed through the strainer.  Set aside.






Ingredients for Meatballs
2 large slices of bread
2 Tbs. Milk
1/4 cup Parmesan, grated
1 1/2 lb. Ground Turkey
1/4 cup Cottage Cheese
1 egg
1 tsp. Salt
1 1/2 tsp. dried Fennel seeds
2 tsp. dried Parsley flakes
flour for dusting
Vegetable oil for cooking

Directions for Meatballs
Tear your bread into crumbs and then mix with milk.  Whisk an egg in a separate bowl.  Combine the egg and the crumbs to the rest of the ingredients in a big mixing bowl.  Mix everything together with your hands and then make into 2 inch round meatballs.

Heat 1/4 cup of vegetable oil to a rippling stage.  Sprinkle flour on meatballs and then slowly brown on each side.  Once every side is browned on each meatball, pour the glaze over the meatballs.  Put a lid on and let simmer for 5-10 minutes, just until the meatballs are completely cooked and the glaze has thickened.  Serve over some Jasmine rice!  Yummy!!

Nummy Little Toffee Dip

With the Superbowl coming up this weekend I wanted to give you all a dip that will knock your friends socks off, and get you invited to that Superbowl party year after year!  It's my yummy, Nummy, Toffee dip.  Yay!  My mouth starts to water just typing it.  Okay here are the goods....

Ingredients

2 pkgs. Cream Cheese, softened

2 cups packed Brown Sugar

2 tsp. Vanilla

1 bag Heath toffee bits

Directions

In your mixer mix everything together until smooth.  Serve with Apples, Graham Crackers, your fingers, ummm just about anything because it will taste nummy on anything!

Mayo 5 Ways

Today has been a super fun day.  It's been one of those days where all the household chores are done, my hubby is at school and so I get to hang in the kitchen and create kind of day.  I have loved it!  

In my little creative cooking day I have come up with 3 recipes that I think will add a splash of flavor to a variety of different meals.  3 great condiments to go with anything!  I promise you will find a use for each of them.  Here's the first...

Ingredients

2 egg yolks

1 tsp. Dijon Mustard

4 tsp. Lemon juice

1 cup Vegetable oil

Salt and Pepper

Mix all of those ingredients in a food processor to get your basic mayo.  That is what we are working with today.  Now that you have your mayo made, I'm going to give you 5 new mayo ideas to spice up the regular white stuff  :)

1. Garlic Mayo

In your food processor add to your mayo

2 minced Garlic cloves

Mix the minced garlic with your mayo that you just made from the ingredients above and use on Sandwiches, panini's anything that you like a little garlic kick to.

2. Red Pepper Mayo

In your food processor add to your mayo

1 jarred roasted red Pepper that has been patted dry

and 2 minced garlic cloves

This mayo makes an amazing spread for BLT sandwiches, great for covering a tortilla and then grilling with cheese to make a red pepper quesadilla.  Yum!

3. Herb Mayo

In your food processor add to your mayo

3/4 cup Freshly chopped Herbs of your choice

This makes a great spread for any sandwich, but it's amazing on an italian panini.

4. Caesar Mayo

Add to your mayo

2 minced anchovies

1/4 cup parmesan cheese

This is great when mixed with extra virgin olive oil to make a dressing on your salad.  It's also a great spread for baked chicken.  Take the spread and spread over chicken breasts, and place in the oven at 350 for about 35 minutes.  YUM!

5. Tartar Mayo

In your food processor add to your mayo

2 Tbs. Cornichons

2 Tbs. finely chopped Onion

This is a great spread for fish.  Fish tacos, fish fillets, fish sandwiches, anything with fish and this mayo is amazing!

So there you go!  Mayo 5 ways.  It's just fun to dress up a regular condiment and find new and yummy uses for it!  Enjoy!

Vanilla-Vanilla Cupcake

This recipe is for those people that love moist cupcakes that explode with Vanilla flavor.  I'm a huge cupcake girl, but I'm not a chocolate girl.  Vanilla is my favorite cupcake and so I tried and failed at so many attempts to make a delicious and moist recipe for cupcakes.  This recipe will knock your Vanilla sweet tooth socks off!  You will be craving these all the time, and probably make them even more.  Here you go Vanilla Lovers!

Ingredients
1 cup Sugar
1 Vanilla Bean
1 3/4 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/4 cup Butter
2 large Eggs
1/3 cup Sour Cream (full fat)
1/4 cup Canola Oil
1 Tbs. Pure Vanilla Extract
2/3 cup Whole Milk

Directions

Preheat oven to 350 degrees.  

Combine Sugar, butter, and the seeds from the vanilla bean.  Stir with the back of spoon to break up any stuck vanilla seeds.  Set aside.

In a mixing bowl combine flour, salt, baking soda, and baking powder. Slowly mix in the sugar on low speed just until combined.

In a separate bowl whisk together eggs, sour cream, vanilla, and oil until smooth.

Slowly pour the egg mixture into the flour mixture and mix on medium speed until just combined.

Slowly pour in the milk.  This will turn your batter runny almost a liquid which is what you want.  

Pour a little over 1/2 into each cupcake liner.  Cook for 14 minutes and then check with a toothpick to make sure they're done.  If the cupcakes aren't done (the toothpick isn't clean) cook for 2 more minutes.  You don't want your cupcakes golden brown, you want them a cream color with specks of Vanilla showing through.

Remove your cupcakes immediately from the pan and cool on a cooling rack or on your counter.  Once they are completely cooled, you can frost them with my delicious Vanilla Buttercream Frosting (the recipe is below).  Enjoy!

Vanilla Buttercream Frosting
2 sticks of unsalted Butter
6-8 cups Powdered Sugar
1/2 cup Milk
2 tsp. Vanilla

Directions
In a mixing bowl combine all the ingredients and mix until everything is combined.  You can leave it white or add food coloring to make the color you want.  So much fun!

Best Roll Out Sugar Cookie Recipe Ever

Best Roll Out Sugar Cookies

I have at least 4 sugar cookie recipes that I use on a regular basis.  I'm not a big cookie eater, but I'm a huge cookie baker.  One cookie that I love though, and that I will eat the entire batch of, is sugar cookies.  I have recipes that I have created with sour cream, some with almond extract, some with lemon oil, some with cream of tarter, and all of them with sugar.  I just love sugar cookies, and I think  you really need to experiment and make about 5 different recipes to find the one that is just perfect for you.

I know on this blog I have a few of my sugar cookie recipes.  I like sour cream for drop cookies, but this recipe is my favorite for "roll out" sugar cookies.  The cookies that you make, and then saran wrap and place in the refrigerator to get hard, all that good stuff.  This is just my favorite. 

I am the cookie lady sometimes at church for the little kids, and I always try to get to be the  cookie lady around a Holiday so I can make these sugar cookies and cut them into fun hearts for Valentine's, Pumpkins for Halloween, Clovers for St. Patty's and so on.  I promise your kids will love them, and if you love sugar cookies like me you will love these as well.  I will also post my icing that I use with almost every sugar cookie patch because I think it's just so dang good.  

Okay onto the Best Sugar Cookie Ever...Roll Out Version....

I just made these for our Christmas Party

Ingredients for cookies

1 1/2 cups sifted Powdered Sugar

1 cup unsalted Butter at room temperature

1 large Egg at room temperature

1 1/2 tsp. pure Vanilla extract

1/2 tsp. Almond extract (optional, but it really is going to make this cookie recipe)

2 1/2 cups all sifted Flour (plus more for rolling out and cutting.)

1 tsp. Baking Soda

1 tsp. Cream of Tarter

Icing Ingredients

1 lb. bag Powdered Sugar

3/4 cube Butter at room temperature

1 box (8oz) of Cream Cheese at room temperature

Tbs. of Milk (you are just going to slowly add 1 Tbs. at a time until you get your desired consistency).

1 tsp. pure Vanilla extract

Directions for Cookies

My Valentine's Day Cookies

In a mixer cream together your sugar, almond, vanilla, and butter until smooth and pale.  Mix in egg. Sift all your dry ingredients and slowly incorporate them into the cookie dough until well combined.  You are trying to form the dough into a ball that doesn't stick to the sides of your mixer.  You still want a little moistness, but not sticky.  If it is too sticky just add a spoonful of Flour until you get it to your desired consistency.

Once the dough is formed.  Separate into 2 sections.  Wrap each half in plastic wrap and place in refrigerator for overnight or at least 6 hours.

After your cookies have sat in the refrigerator, pull them out and let them sit on your counter for about 15 minutes.  Preheat your oven to 375 degrees.  Take 2 cookie sheets and line them with parchment paper.  Coat the top of the parchment lightly with non-stick cooking spray.

On your counter sprinkle out about 1/3 cup of flour.  Unwrap one of your cookie dough's and place it in the center of the flour.  Sprinkle a little more flour on top.  Then take your rolling pin and coat that with flour.  You are now ready to roll out your dough.  I like to roll mine out to about 1/4-1/3 inch in height before I start cutting my cookies.  You make them as thick or thin as you would like. 

Plain old Circle cookie cutter with Neon Icing

Use your cookie cutters and cut out the shapes you want.  Place your cut cookies on the parchment paper cookie sheet and place in the oven for 7-8 minutes or until the edges are just turning very slightly golden.  When you pull them out they might look underdone but I promise that they are.

Remove from cookie sheet and place on a cooling rack until completely cooled.  Repeat until all the cookie dough is used. 

**Just a tip, if you don't want to use all the dough, this dough freezes great.  I will freeze it up to 3 months in my freezer and then I know I have cookies on hand in case any company comes over**

Directions for Frosting
In a mixing bowl mix together butter, cream cheese, and vanilla.  Slowly add your powdered sugar until it is all in there.  You can add Tbs. of milk in with each addition of more powdered sugar.  Once all the powdered sugar is in, make sure it is the consistency you want, and if it's too think add more milk, if it's not thick enough add some more sugar.  Mix with a hand mixer until all the clumps are out and it tastes like you want. 

From here, I separate my frosting into 3-4 different bowls and make 3-4 different colors of frosting.  I love using my Neon gel food coloring and I normally will make pink, blue, and green.  Just fun colors that you can use with anything.  Then frost your cooled cookies, add sprinkles if you want and enjoy!