Monday, December 11, 2017

Cinnamon Chip Scones


I love scones. I love anything cinnamon flavored. And these little cinnamon chips, while hard to find, are awesome. These scones were the perfect for a snowy Saturday morning.

3 1/4 cups flour
1/3 cup sugar plus 2 tbsp for sprinkling
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
1 cup buttermilk
1 package cinnamon chips

Heart oven to 425. In a large bowl combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles a coarse sand mixture. Stir in the buttermilk then the cinnamon chips. On a floured surface, knead the dough several times. Divide in half and form two circles. Sprinkle with sugar and gently press into the dough. Cut each circle into 6 triangles. Place on an ungreased baking sheet and bake for 10-13 minutes.

Friday, December 8, 2017

Easy Peanut Butter Fudge


This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.

Wednesday, December 6, 2017

White Chocolate Cinnamon Pretzels


I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.

Monday, December 4, 2017

Almond Raspberry Thumbprints


These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 


Friday, December 1, 2017

Dilly Ranch Crackers


This crackers will forever make me think of my childhood and Christmastime. My mom would make these for a big Christmas party my parents hosted for years and years.  I would love eating these after their party was over and I got to munch on all the yummy leftovers! These are super easy and make a great gift in a cute little tin.

1 box oyster crackers
1/4 cup vegetable oil
1 pkg ranch seasoning mix
3/4 dried dill weed
1/4 tsp garlic powder

Mix the oyster crackers with vegetable oil.  Add the seasonings and mix until all the crackers are coated well.

Wednesday, November 29, 2017

Old Fashion Spice Cake with Cream Cheese Frosting


Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

Cake:
1 2/3 cups cake flour
2 tsp ground cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup salted butter (room temperature)
3/4 cup brown sugar
1/2 cup white sugar
1/3 cup vegetable oil
3 eggs (room temperature)
2/3 cup buttermilk
1 tsp vanilla extract

Frosting:
6 tbsp salted butter (room temperature)
6oz cream cheese (room temperature)
3 cups powdered sugar 
1 tsp vanilla extract
pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..

Monday, November 27, 2017

Soft Baked Gingerbread Cookies


12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.

Wednesday, November 15, 2017

Turkey and Cheese Party Rolls


These were the perfect little pick up food for a get together I was going to!  Everyone raved about them and there wasn't a single one left at the end of the night! This recipe was adapted from Passion for Savings.

8oz cresecent rolls
8 thin cut slices deli turkey
8 slice provolone cheese
1 stick melted butter
1/4 tsp garlic powder
1 tsp poppy seeds

Heat oven to 350. Roll out the crescent rolls and press the seems together. Layer the turkey and cheese over the dough. Roll up tightly then cut into 12 pieces. Place in the bottom of a greased 9x11 pan. Mix together the melted butter, garlic powder and poppyseeds. Brush over the rolls until coated well. Bake for 12-16 minutes or until browned and melty. Remove from oven and cool for 5 minutes before serving.

Monday, November 13, 2017

Pimento Cheese Grits


Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.

Friday, November 10, 2017

Creamy Minestone Tortellini Soup

This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

Wednesday, November 8, 2017

Homemade Squash Casserole


I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

Monday, November 6, 2017

Pumpkin Cream Cheese Bundt Cake


So I accidentally took a week off from blogging. Whoops! It was a long week and I wasn't feeling great and every time I actually had a free minute I just wanted to rest instead of blog. Anyways, I made this cake a few weeks ago with my 3 year old. I was excited about it because I love pumpkin but I thought she wasn't going to be such a big fan once she had a bite but she loved it! The great thing was this cake wasn't overly sweet. It's a great fall dessert. This recipe is from Sally's Baking Addiction.

 Cake:
2 3/4 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 can pumpkin puree
1 cup packed brown sugar
3/4 cup sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla extract

Cream Cheese Layer:
12oz cream cheese (softened)
1 egg
1/4 cup sugar
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt pan and set to the side. Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a separate bowl whisk together the pumpkin, brown sugar, white sugar, oil, eggs and vanilla extract. Pour the wet ingredients into the flour mixture and fold until it is completely combined. In a different bowl, using a handheld mixer, beat the cream cheese until smooth. Beat in the egg, sugar and vanilla extract. Spread half of the pumpkin cake batter into the bundt pan. Spread the cream cheese mixture on top then the remaining cake batter. Bake for 55-70 minutes or until the cake is cooked through. Remove from the oven and let cool for 1 hour in the pan then flip onto a wire rack to continue cooling.

Friday, October 27, 2017

Cheddar Chive Biscuits


The southern girl in me is always happy with a plate full of biscuits and these were certainly no exception.  These biscuits plus a little spread of butter, yum! This recipe is from Crazy for Crust.

3 cups flour
4 1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/2 cup cold unsalted butter (plus 1 tbsp for brushing)
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 tbsp chopped chives

Heat oven to 425. In a large mixing bowl whisk together the flour, baking powder, salt and pepper. Cube the butter into small pieces and mix it in using a fork or pastry blender.  Make a well in the center of the flour mixture and pour in the buttermilk. Mix until the dough comes together. Stir in the cheddar cheese and chives. On a floured surface, roll out the dough until it's about 1/2 inch thick. Cut the biscuits and place on a lightly greased sheet pan. Brush with 1 tbsp of melted butter. Bake in the oven for 17-20 minutes.

Wednesday, October 25, 2017

Taco Crescent Cups


I love anything that is perfect for little kid hands! These taco crescent cups were a super easy dinner and also easy for my kids to eat! Everyone could top them with whatever they wanted and they made for a great quick dinner!

1lb ground beef
1 pkg taco seasoning
2/3 cup water
2 cans crescent rolls
1 cup shredded colby jack cheese
toppings: salsa, sour cream, guacamole, lettuce, tomato

Heat oven to 375. Brown the ground beef then drain off the grease and stir in the taco seasoning and water. Turn the heat down to low.  Open the crescent rolls and seal the edges together then cut into 8 squares. Grease a muffin tin then carefully put the crescent squares down in the muffin tin. Spoon the taco meat into each crescent up then top with cheese. Bake for 14-18 minutes. Remove from oven and let cool for 5 minutes before removing from pan and serving.

Monday, October 23, 2017

Buttermilk Chicken Tenders


I just made these a little over an house ago, it was such an easy lunch! I had plans to make some fancy sauces but I was just tired so I pulled out the big bag of chickfila sauces and served those instead and they were great! This recipe is from Cassie Craves.

1 lb chicken tenderloins
1 1/2 cups buttermilk
1 cup flour
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 tsp black pepper
oil for frying

Place the chicken tenderloins in a bowl a coat with buttermilk.  Let sit for 15 minutes. In a separate bowl combine the flour, seasoning salt, poultry seasoning and black pepper.  Coat the chicken tenders in the flour mixture. Heat about one inch of oil in a skillet over medium heat. Cook the chicken tenders until they are golden brown and cooked through. Remove and let cool down before serving with your favorite sauces.


Friday, October 20, 2017

Garlic Herb Roasted Carrots, Green Beans and Potatoes


Does anyone else struggle with good sides? I feel like I'm constantly making the same things over and over. I'm sure my family would disagree with this assessment. I made these a few weeks ago with Pork Tenderloin and it was a great side! This recipe was adapted from Cooking Classy.

5-6 red potatoes (cubed into bite size pieces)
1 1/2 cups sliced carrots
1 cup fresh green beans (trimmed)
3 tbsp olive oil
1 tsp dried basil
1 tsp dried thyme
1 tbsp minced garlic
salt and pepper

Heat oven to 400. Toss the potatoes, carrots and green beans together. Stir in the olive oil, dried basil, dried thyme, garlic, salt and pepper. Spread onto a baking sheet. Bake for 25-30 minutes. Remove from oven and serve. 

Wednesday, October 18, 2017

Nutella Swirled Blondies


I made these one afternoon and they disappeared from my house way too quickly! Crazy easy recipe that will be a delight for any nutella lover! This recipe is from Dinners, Dishes and Desserts.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
3 tbsp nutella

Heat oven to 350. Grease a 8x8 baking dish.  Using an electric mixer, cream together the butter and brown sugar. Stir in the egg and vanilla extract. Then stir in the salt and flour. Pour into the baking dish. Drop spoonfuls of nutella into the batter then swirl with a knife. Bake for 25-30 minutes then remove from oven and allow to cool. 

Monday, October 16, 2017

Crock Pot Black Bean Soup


Black Beans are a big hit at our house and when I saw this easy crock pot recipe I had to try it! It was so good! We topped it with a little cheese and sour cream and it was delicious.  It was still pretty warm out on the night I made this but it's going to be great for cold winter nights or snow days! This recipe was adapted from The Country Cook.

3 cups vegetable or beef broth
28oz can crushed tomatoes
4 16oz cans black beans
1 small onion (diced)
2 cloves garlic (minced)
1 1/2 tbsp chili powder
1 tsp cumin
salt and pepper to taste
1/4 cup water
4 tbsp cornstarch

Place the broth, crushed tomatoes, black beans, onion, garlic, chili powder, cumin, salt and pepper in the crock pot.  Cook on low fro 5-8 hours. After cooking use a potato masher and mash some of the beans. In a small bowl whisk together the water and cornstarch then stir it into the soup and cook for another 30 minutes. Serve with cheese and sour cream.

Friday, October 13, 2017

Apple Brie and Honey Grilled Cheese


I love a yummy grilled cheese recipe and this is a copycat of one of my favorite sandwiches from one of my favorite food trucks, the big cheese.

2 slices of hearty bread
4-5 slices brie
4-5 thinly sliced granny smith apple
honey
1 tbsp butter

Place half the butter into a hot skillet then place one piece of bread down in the butter.  Place the brie on the bread then top with the apple and a drizzle of honey then the last slice of bread.  Let cook until the bread begins to brown then melt the remaining butter and flip the sandwich.  Cook until brown on both sides and the cheese is slightly melted.

Wednesday, October 11, 2017

Crock Pot Brown Sugar BBQ Chicken Sandwiches


I was going to make a different recipe this night but I couldn't get one of the ingredients I needed at the grocery store and I just didn't have it in me to go to another store. I created this on a whim and it was a great recipe. The kids loved the sweetness from the brown sugar.

3-4 chicken breasts
1 cup bbq sauce
1/3 cup brown sugar

Place the chicken breasts in the bottom of the crock pot. Sprinkle with brown sugar and pour the bbq sauce on top. Cook for 6-8 hours on low.  Shred the chicken in the sauce and serve on buns.

Monday, October 9, 2017

No Bake Cheesecake Pie


I needed an easy recipe to make for dessert one night when friends were coming over. I ended up doubling it which was perfect. I had an extra pie that I was able to give to some neighbors who had just had a baby.  This recipe is adapted from Life in the Lofthouse.

8oz cream cheese (softened)
1 cup powdered sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 prepared pie cruse

In a large bowl, with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Slowly beat in the heavy whipping cream and vanilla extract until smooth and creamy.  Pour into the pie crust. Refrigerate for at least 3 hours before serving.

Friday, October 6, 2017

Cinnamon Apple Waffles


Waffles are always a good thing in our house! Both kids love it when they see the waffle maker come out.  This was a delicious fall recipe that everyone enjoyed.  The recipe is adapted from Cosmopolitan Cornbread.

1 3/4 cup flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 eggs
1 1/2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 cup brown sugar
1 cup finely diced apple

In a bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. In a separate mixing bowl whisk the eggs, buttermilk, vanilla and brown sugar together. Stir the flour mixture into the buttermilk mixture then fold in the finely diced apples.  Cook the waffles according to your waffle maker directions. serve with butter and syrup.

Wednesday, October 4, 2017

Greasy Rice


Growing up my grandmother made a recipe that we all called Greasy Rice. It was the BEST rice. Unfortunately no one every got her recipe from it but I've always wanted to try my hand at it and this recipe was it! It's so flavorful and reminds me so much of eating at her dining room table. My son said it was the best rice I've ever made and I absolutely agree. It's amazing.

1/3 cup butter
1/2 yellow onion (finely diced)
1 1/2 cups long grain white rice
3 cups chicken stock
salt and pepper

Melt the butter in a sauce pan. Saute the onion for 3-4 minutes or until soft. Stir in the rice and coat with butter. Pour in the chicken stock and season with salt and pepper. Cover and bring to a boil then reduce heat and cook for 15-18 minutes. Turn off heat but do not remove the pan from the stove and let cook for another 10 minutes. Remove from stove top and serve. 


Monday, October 2, 2017

Sloppy Joe Sliders


I was going to make these when we were getting together with friends but at the last minute that got cancelled so I just made them for dinner for my family.  There wasn't a single one left! They devoured them them all and my son was sad there weren't more.  My 2 year old called them "fluffy joes" which kept us laughing all through dinner too.  This recipe was adapted from Valerie's Kitchen.

1lb ground beef
1/2 cup chopped onion
8oz can tomato sauce
1/2 cup ketchup
2 tsp Worcestershire sauce
2 tsp mustard
2 tsp brown sugar
1 tsp garlic powder
1/2 tsp cumin
12 slider buns
1 cup cheddar cheese
2 tbsp melted butter
1/2 tsp sesame seeds

Heat oven to 350. Cook the ground beef and onions in a skillet.  Drain off the grease. Stir in the tomato sauce, ketchup, Worcestershire sauce, mustard, brown sugar, garlic powder and cumin.  Let it simmer for 10 minutes. Place the bottom half of the buns in a 9x13 baking dish. Spoon the sloppy joe meat onto each bun. Sprinkle with cheese. Top with the other half of the bun then brush with butter and sprinkle with sesame seeds. Bake for 10-12 minutes.

Monday, September 25, 2017

Maple Glazed Pumpkin Bread


Pumpkin season is upon us. While I am no fan of the PSL, I will take pumpkin baked goods all day every day. And this pumpkin bread was delicious.  My two year old wanted some of the "cake", I wasn't sure what she would think since it was pumpkin flavored but she loved it and probably ate half of it over the days that followed.  I'm sure the maple glaze had nothing to do that it...ha. This recipe is adapted from Six Sisters Stuff.

Bread
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
3/4 tsp pumpkin pie spice
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda

Glaze
1 1/2 cups powdered sugar
4-5 tbsp maple syrup
1-2 tbsp milk

Heat oven to 350.  Grease a standard size loaf pan. In a large mixing bowl whisk the eggs. Whisk in the pumpkin, oil, sugar and pumpkin pie spice. Stir in the flour, salt and baking soda. Pour into the greased pan and bake for 50 minutes or until the bread is cooked through. Let cool for 10 minutes before removing from the pan.  Let the bread fully cool off before making the glaze. To make the glaze whisk together the poured sugar, maple syrup and milk until it reaches the desired consistency. Pour the glaze over the bread.


Friday, September 22, 2017

Crunchy Roasted Broccoli


I'm always looking for a new but simple way to fix vegetables. This was a great way new way to make broccoli and the crunch just added a little something extra.

4 cups broccoli florets
1/4 cup butter (melted)
1 cup panko crumbs
1/2 tsp garlic salt

Heat oven to 400.  Lightly grease as sheet pan. Put the broccoli in a ziplock bag and add the melted butter. Coat the broccoli with butter then add the panko and garlic salt. Shake until the broccoli is coated. Remove to the sheet pan and bake for 20 minutes. Remove from oven and serve. 


Wednesday, September 20, 2017

Crock Pot Chicken with Bacon Gravy


I made this the first week of school because I needed easy!  This recipe was delicious, flavorful and super easy to throw in the crock pot. I served it over brown rice.

3-4 boneless skinless chicken breasts
6 slices bacon
2 packages chicken gravy
1 1/2 cups water
1 tsp minced garlic
1 tsp thyme
2/3 cup cream

Place the chicken breasts in the bottom of the crock pot then top with bacon, garlic and thyme. Whisk together the chicken gravy and water and pour over the chicken. Cook on low for 6-8 hours. Shred the chicken in the gravy and stir in the heavy cream and cook uncovered for 20 minutes then serve.


Monday, September 18, 2017

Black Bean Layer Dip


This layer dip is a fun twist on a classic! I loved using the black beans and it gave the dip an overall fresher flavor in my opinion. It's perfect for tailgating or watching a football game at the house!

16oz black beans
2 cloves garlic
2 tsp lime juice
3/4 tsp chili powder
1/4 tsp salt
1 1/2 cups guacamole 
1 cup sour cream
1 cup pepper jack cheese
1 1/2 cups cheddar cheese
2 roma tomatoes (diced)
1/4 cup sliced black olives

Drain the black beans and place in the food processor with the garlic, lime juice, chili powder and salt. Place in the bottom of a 8x8 baking dish. Spread the guacamole over the black bean layer. In the food processor place the sour cream and and pepper jack cheese until smooth. Layer over the guacamole. Top with cheddar cheese then tomatoes and black olives. Refrigerate for at least 1 hour before serving. 

Friday, September 15, 2017

Apple Fritter Monkey Bread

 
It's fall!!!! That means it's finally time for all things apple and pumpkin and soups and chowders and all of my favorite types of food! This monkey bread is the perfect Saturday morning breakfast treat!This recipe is adapted from Pack Momma.

2 16oz cans flaky refrigerated biscuits
2 granny smith apples (diced)
2 cups brown sugar
2 tbsp ground cinnamon
1/2 cup butter (melted)
1/4 tsp salt
1 cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt  pan.  In a small bowl whisk together the brown sugar, cinnamon and salt. Cut each biscuit in 4 equal parts. Place 1/4 of the diced apple into the bottom of the pan. Dip each piece of biscuit into the butter then into the brown sugar mixture. Layer 1/4 of the biscuits then 1/4 of the apples until it the biscuits and apples are all in the pan. Bake for 35-40 minutes. Remove from oven and let sit for 10 minutes. While the monkey bread is cooling, whisk together the powdered sugar, milk and vanilla extract.  Flip the monkey bread onto a serving place then drizzle with glaze and serve.

Wednesday, September 13, 2017

Quick and Easy Chicken Lo Mein


This is officially one of my new favorite dinners.  I'm a harsh critic on my own cooking and it takes a lot for me to exclaim "oh this is so good" after just one bite. But this had me at first bite and I know I will be making it a lot! The great thing is you can use whatever veggies your family likes, I used onion, mushrooms, red, yellow and orange peppers. But it would be so great with broccoli, carrots, sugar snap peas, bok choy, so many things! I used lo mein noodles from the freezer section but really any will work!

2-3 boneless skinless chicken breasts (cut into bite size strips)
4 cups sliced or diced vegetables
1 tbsp olive oil
21 oz Lo Mein noodles
1/2 cup soy sauce
1/4 cup chicken stock
1 tbsp honey
1 tbsp brown sugar
1/4 tsp ground ginger
1 tsp minced garlic
2 tbsp cornstarch

 Heat a skillet over medium heat with oil. Saute the chicken until it is cooked through, remove from heat and set to the side. Add the vegetables to the pan and saute. Cook the lo mein noodles according to directions on the package and set to the side. Whisk together the soy sauce, chicken stock, honey, brown sugar, ground ginger, garlic and cornstarch. Once the vegetables are tender stir in the noodles, chicken and sauce. Toss it all together. When the sauce begins to thicken, remove from heat and serve.

Monday, September 11, 2017

Red Velvet Surprise Cupcakes


I needed to take something sweet to small group the other week and these were perfect! They were easy to throw together and they were easy to transport in the car! They turned out great and might be a new favorite around here!

Cupcake
2 1/2 cups flour
1 1/2 cup sugar
2 tsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp white vinegar
1 tbsp vanilla extract
1 tbsp red food coloring

Cream Cheese Filling
8oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla extract


Heat oven to 350. Line with cupcake liners.  Whisk together the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, buttermilk, white vinegar and vanilla extract. Using a hand mixer pour the wet ingredients into the dry ingredients and mix. Add the red food coloring and mix until combined. Fill the cupcake liners halfway with cupcake batter. Drop in 1 tablespoon of cream cheese filling. Bake for 15-18 minutes or until the cake is cooked through. Remove from oven and let cool for 10 minutes before removing from pan to continue cooling.

Friday, September 8, 2017

Grilled Brown Sugar Chili Pork Tenderloin


Easy, delicious, flavorful! That perfectly sums up this grilled pork tenderloin. This was Gray's pick for his birthday dinner and it was a great pick! This recipe is adapted from Katie's Cucina.

2 pork tenderloins
2 tbsp chili powder
2 tbsp brown sugar
1 tsp paprika
1/4 tsp cinnamon
2 tbsp olive oil

In a bowl combine the chili powder, brown sugar, paprika and cinnamon. Rub the olive oil over the pork tenderloin then rub the chili powder mixture into the pork tenderloin. Heat grill over medium high heat and grill for 10 minutes on each side or until the pork tenderloin is cooked through. Remove from grill and let rest for 10 minutes before slicing.

Wednesday, September 6, 2017

Creamy Margherita Pasta


Pasta pasta pasta. My two year old loves pasta. Almost every night she asks if we are having pasta and if I say yes it's met with cheers! This creamy cheesy pasta was delicious! This recipe was adapted from Carlsbad Cravings.

1lb penne pasta
2 tbsp olive oil
2 tbsp butter
1/4 cup onion (chopped)
6 roma tomatoes (chopped)
4 cloves garlic (minced)
1/4 cup flour
1 1/2 cup chicken broth
1 1/2 cup milk
2 tsp chicken bouillon
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
2 oz cream cheese
1/2 cup chopped basil

Cook the pasta according to directions and drain,  reserve 1 cup of pasta water. Melt the butter and oil over medium low heat in a large skillet. Turn the heat up to medium and saute the onion and half of the tomatoes for 5 minutes. Stir in the garlic and cook for 30 second. Stir in the flour and cook for 2 minutes. Turn the heat to low and whisk in the chicken broth then milk until the sauce is smooth. Turn the heat back up to medium and bring to a simmer. Stir in the chicken bouillon, dried parsley, dried oregano, salt and pepper. Keep stirring until the sauce has thickened slightly. Turn the heat down and add the cream cheese then stir in the parmesan cheese and mozzarella until smooth. Stir in the remaining tomatoes and fresh basil. Toss with the pasta. If the sauce has thickened too much then thin out with the pasta water until the constancy is right.

Monday, September 4, 2017

Garlic Cream Cheese Mashed Potatoes


Mashed potatoes might be on of my most favorite things ever. And garlic might be one of my most favorite things ever. These mashed potatoes were super creamy and amazing! This recipe was adapted from Coco and Ash.

2lbs potatoes
10 large garlic cloves (peeled)
8oz cream cheese
1/2 cup butter
1 1/4 cup milk
1 tsp salt
1/2 tsp black pepper

Peel the potatoes and cut into big cubes. Fill a large pot with water and place the potatoes and garlic in the pot. Bring to a boil then continue to boil for 25 minutes or until the potatoes are tender. Drain the potatoes and garlic of the water then add the cream cheese, butter, 3/4 cup milk, salt and pepper. Mash with a potato masher and add the remaining milk as you mash. Once the potatoes have reached your desired constancy, serve.

Friday, September 1, 2017

Lemon Sour Cream Pound Cake


This was Gray's choice for his birthday dessert this year and I have to say it was super good. The lemon flavor in the pound ca ke wasn't overwhelming and the glaze had just the tartness that it needed to add to the cake. I love that it uses all fresh lemon juice. This recipe was adapted from Chocolate Chocolate and More.


Cake:
3 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter (room temperature)
3 cups sugar
6 eggs
1/3 cup lemon juice
2 tsp grated lemon peel
1 cup sour cream

Glaze
3 cups powdered sugar
1/3 cup lemon juice

Grease a pound cake pan. Heat oven to 325. Sift together the cake flour, baking powder and salt. In a stand mixer beat the butter until fluffy. Add in the sugar one cup at a time letting it fully combine before moving on to the next cup. Add the lemon juice and lemon peel. With a spatula fold in the flour and then the sour cream. Place the cake batter into the greased pound cake pan. Bake for 1 hour and 20 minutes. Remove from oven and let cool for 10 minutes then flip on a plate to let finish cooling. Once the cake had cooled whisk together the powdered sugar and lemon juice. Pour over the cake and let sit for at least 30 minutes before serving.

Wednesday, August 30, 2017

Grilled Brown Sugar Balsamic Chicken


I love an easy grilled chicken recipe and this one was perfect and so flavorful! My kids devoured all of theirs and were asking for more even though there wasn't any more! This recipe is from Delightful E Made.

3-4 boneless skinless chicken breasts
1/2 cup balsamic vinegar
1/3 cup olive oil
3 tbsp brown sugar
2 tsp minced garlic
1/2 tsp ground pepper
1/2 tsp salt

Whisk the balsamic vinegar, olive oil, brown sugar, garlic, pepper and salt together. Place the chicken in a ziploc bag and pour the marinade over the chicken. Let marinate for 3-8 hours. Grill chicken over medium heat 6-8 minutes on each side or until the chicken is cooked through. 

Monday, August 28, 2017

Cinnamon Pancakes






Pancakes are always a hit with my family and these cinnamon pancakes were a perfect twist on the classic! With school starting today this is the perfect breakfast or even better, easy weeknight dinner!

2 cups flour
1/2 cup sugar
3 tbsp cream of tarter
2 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/2 cups milk
2 eggs
1/2 cup butter (melted)

Whisk together flour, sugar, cream of tarter, cinnamon, baking soda and salt. Stir in the milk, eggs and melted butter.  Heat an electric skillet to medium heat. Place 1/2 cup of pancake batter into the skillet. When the batter starts to bubble, flip the pancake. Repeat with remaining batter and serve with butter and syrup.

Friday, August 25, 2017

Baked Ravioli with Charred Tomatoes and Spinach


Ravioli has become one of the things I can almost always guarantee that both of my kids will devour, specifically my two year old who can be persnickety about dinner. Speaking of that two year old, this page has been open for the last 45 minutes as I try to get this recipe blogged but she has asked for water, to go potty for goldfish and to change the movie 234323 times. Bless it. This recipe is adapted from I Heart Naptime.

1 pint grape tomatoes
25oz frozen cheese ravioli
6oz fresh baby spinach
1/3 cup basil
1 jar marinara sauce
8oz fresh mozzarella (cubed)

Place the broiler on high. Spread the cherry tomatoes out on a foil lined sheet pan and place on the top rack of the oven. Broil until they start to blister, about 5 minutes. Remove and heat oven to 400. Toss together the frozen ravioli, charred tomatoes, spinach, basil, marinara sauce and cubed mozzerella. Pour into a 9x13 pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes. Remove from oven and serve.

Wednesday, August 23, 2017

Bacon Jalapeno Popper Dip


I love a good dip and with football season just around the corner this is a must have at your next tailgate or football party! I served with both frito scoops and tortilla chips and no matter what you put this stuff on it's sure to be the winner!

16oz cream cheese (softened)
1 cup mayonnaise
4 oz diced jalapenos (drained)
4 oz green chiles (drained)
1 1/2 cups shredded cheddar cheese
1/3 cup crumbled bacon plus 1 tablespoon for topping

Heat oven to 350. Mix together the cream cheese and mayonnaise until combined. Stir in the jalapenos, chiles, shredded cheese and 1/3 cup of crumbled bacon. Spread into a 9x11 baking dish. Top with remaing crumbled bacon. Bake for 25-35 minute or until bubbly. Remove from oven and serve with chips.

Monday, August 21, 2017

Cheeseburger Meatball Sandwiches


Both of my children are currently loving meatballs of any kind. My oldest LOVES meatball sandwiches so I thought this was a fun twist on it! They turned out great and everyone loved them!

Meatballs:
1lb ground beef
1/4 cup finely diced onion
1 egg
1 tbsp worchestershire sauce
1 tbsp ketchup
1/2 tsp garlic salt
pepper to taste
1/2 cup panko

Sauce:
8oz tomato sauce
1/3 cup ketchup
1 tbsp mustard
1 tbsp worchestershire sauce
1/4 tsp onion powder
pinch of pepper

4 Hoagie Rolls
8 slices cheddar cheese 

Heat oven to 400. In a bowl combine the ground beef, onion, egg, worchestershire, ketchup, garlic salt and pepper until combined. Stir in the panko. Form the meatballs and place in the bottom of a greased baking dish. Bake for 25 minutes or until cooked through.  While the meatballs are baking, make the sauce by whisking all the ingredients together in a pot then heating until hot.  Once the meatballs are done, place them in the sauce and let them sit for 5 minutes. Then place the meatballs on the rolls, top with cheddar cheese and serve.

Friday, August 18, 2017

Salt and Vinegar Potato Wedges


One of the reasons I love these potato wedges is that it was easy to make them salt and vinegar style for Gray and I but leave the others plain for the kids who might not be so down with the vinegar part. They were super easy to make and a great side dish. This recipe is from Macheesmo.

2 lbs red potatoes (cut into wedges)
2 tbsp olive oil
1 tsp coarse salt
1/2 tsp black pepper
2 tbsp red wine vinegar

Heat oven to 400. Toss the potatoes in the olive oil, salt and pepper. Lay on a sheet pan lined with foil. Bake for 25 minutes, flipping half way through. Brush on the desired amount of vinegar. Serve.

Wednesday, August 16, 2017

Soft Sour Cream Sugar Cookies

I made these delicious cookies for our 4th of  July cookout. The next day the leftovers were sitting on the counter and my 2 year old came walking into the den with one like it was no big deal that she had snatched a cookie without asking, I asked her "what are you doing?" and she said "oh just eating sprinkles!", she is a mess! This recipe is I Heart Eating.

Cookies:
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter (room temperature)
1/2 cup sugar
1/2 packed brown sugar
2 large egg yolks
1 1/2 tsp vanilla extract
1/2 cup sour cream
2 tbsp milk

Frosting
1/2 cup butter (room temperature)
3 cups powdered sugar
2-4 milk
1/2 tsp vanilla extract
sprinkles

Heat oven to 350. In a mixing bowl whisk together flour, baking powder and salt. In a separate bowl beat together butter, white sugar and brown sugar. Beat in the egg yolks one at a time, scarping down as needed. Mix in vanilla extract, sour cream and milk. Stir in the dry ingredients until just combined. Line a baking sheet with parchment paper. Place 1 1/2 tbsp scoops onto the cookie sheet. Bake for 10-13 minutes. Remove from oven and let cool for 10 minutes before moving to a wire rack to finish cooling.  Once the cookies are cool make the frosting. Beat together the butter, powdered sugar, milk and vanilla extract. Spread the frosting on the cookies and top with sprinkles


Monday, August 14, 2017

Grilled Vegetable Primavera


This recipe is a great meatless summer recipe! Loaded with lots of yummy vegetables, it's pretty quick to throw together and very filling!

1 lbs bowtie pasta
2 zucchini
2 yellow squash
1 red pepper
1 orange pepper
1 cup mushrooms
1 red onion
4 cups chicken broth
1 cup grated parmesan cheese 
4 tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1 tsp italian seasoning 

Cut the veggies into bite size pieces, toss in olive oil, salt, pepper and italian seasoning. Place in a foil packet and grill over medium heat for 7-8 minutes on each side. Boil the pasta in the chicken brother and water. Drain the pasta and toss with parmesan cheese and grilled vegetables.

Friday, August 11, 2017

Lemon Cream Scones


Scones have become one of my favorite things to make for breakfast on Saturday mornings. They are pretty easy to throw together and they bake up quickly too. These lemon scones were great and we gobbled them up. This recipe is adapted from The Grateful Girl Cooks.

2 cups flour
1/3 cup sugar
1/2 tbsp lemon zest
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
8 tbsp cold butter
1 egg
1/2 cup heavy cream

1 cup powdered sugar
3 tbsp lemon juice
2-3 tbsp cream
1/2 tsp vanilla extract

Heat oven to 400. Whisk together sugar and lemon zest. Whisk in flour, salt, baking soda and baking powder. Cut the butter into tiny cubes and then using a pastry blender or fork to blend the mixture into coarse crumbs. In a separate bowl whisk together egg and heavy cream. Pour the mixture into the flour and stir until just combined. Lightly flour a surface and then pat the dough out into a circle about 3/4 inch thick. Cut into 8 triangles. Place on a parchment lined sheet pan and bake for 15 minutes. While the scones are cooling whisk together the powdered sugar, lemon juice, cream and vanilla extract. Once the scones have cooled for 15 minutes then glaze them.

Wednesday, August 9, 2017

Grilled Chicken Pitas


New favorite! This chicken had great flavor since it was grilled and I loved topping it with fresh ingredients and tzatziki. Everyone devoured this meal.

3 boneless skinless chicken breast
4 tbsp olive oil
4 tbsp lemon juice
2 tbsp plain greek yogurt
1 tbsp red wine vinegar
2 tsp minced garlic
2 tsp salt
1 tsp thyme
1 tsp oregano
1/2 tsp black pepper
4 pitas
cucumber
tomato
lettuce
tzatziki

Whisk together the olive oil, lemon juice, plain greek yogurt, red wine vinegar, garlic, salt, thyme, oregano and black pepper. Place chicken breasts in a plastic ziplock bag and pour the marinade over the chicken. Marinate for 1-12 hours.  Heat grill over medium high heat and grill the chicken for 7-9 minutes on each side or until the chicken is cooked through. Let sit for 5 minutes then slice and place on the pita with toppings.

Monday, August 7, 2017

White Queso Dip


I've tried a lot of queso recipes over the years. A lot. Too many really.  Bad ones. Okay ones. No good ones. I finally asked a big group on FB and so many people gave me this recipe. My best friend was coming into town a few days later so we tried and it and yes. Yes yes yes. This is it! It was delicious and creamy and perfect!!! This recipe was adapted from Seeded at the Table.

1 1/4 lb block white american cheese (from the deli)
2/3 cup milk
1/2 cup cold water
3 tbsp diced green chiles
3-4 tbsp diced pickled jalapenos
pinch of cumin

Cut the cheese into 1 inch cubes.  Place in the bottom of a  microwave safe bowl. Pour the milk and water over it. Heat in the microwave for 3 minutes stirring in between each minute. Continue to heat for 2 more minutes and whisk between every 30 seconds. Heat for 30 more seconds if it is still too clumpy. Stir in green chiles, jalapenos and cumin. Serve with your favorite tortilla chips. Store leftover in the refrigerator.

Friday, August 4, 2017

Salsa Fresca



This salsa is so easy to make and has the best flavor! I love being able to use all fresh ingredients to make something tasty, it was the perfect appetizer for a warm summer night! This recipe was slightly adapted from Mother Thyme.

1 lb roma tomatoes
1/2 sweet onion
3-4 garlic cloves
1 jalapeno (seeded)
handful of cilantro
juice of 1 lime
pinch cumin
pinch of salt
pinch of pepper

Quarter the tomatoes and place in the bottom of a food processor, top with the sweet onion, garlic, jalapeno cut into pieces, cilantro and lime juice then the seasonings. Pulse several times until it is finally chopped. Refrigerate until ready to serve. 


Wednesday, August 2, 2017

Orange Rosemary Salmon


This salmon was so great! It wasn't difficult to make and it had the best flavor! My 9 year old isn't a huge salmon fan but even said he really liked it cooked this way! This recipe is adapted from Cooking Classy.

3 tbsp olive oil
4 salmon fillets
salt and pepper
2 cloves garlic (minced)
2 springs fresh rosemary
5 tbsp chicken broth
2/3 cup fresh orange juice
1 tbsp lemon juice
1 1/2 tbsp honey
2 1/2 tsp cornstarch

Place olive oil in a large nonstick pan and heat over medium high heat. Season the salmon with salt and pepper. Saute the salmon on each side for 3-4 minutes or until it reaches desired temperature. Transfer out of the skillet and set to the side. Add garlic and rosemary springs and saute for 20 seconds. Add 4 tbsp of chicken broth and stir well. When the chicken broth has reduced in half stir in the orange juice. lemon juice and honey. Whisk together the remaining 1 tbsp of chicken broth and 2 1/2 tsp of cornstarch. Whisk into the pan and bring to a boil.. Stir as the sauce begins to thicken. Turn off heat, remove the rosemary sprigs and add back the salmon. Spoon the sauce over the fish and let sit for 3 minutes before serving.

Monday, July 31, 2017

Fresh Strawberry Pie


I always remember having Shoney's strawberry pie for special occasions growing up. It was my dad's favorite so my mom would get it for father's day, his birthday and sometimes as a surprise for him.  My specific memories of it are from our old house that I only lived in until I was 7. I've always wondered if there was a good recipe for it and after looking through so many I was hopeful that this one would work out! And it totally did! Gray was a complete skeptic when I was telling him about this recipe, then he tasted it and now he wants me to make it for his birthday! Ha! This recipe is adapted from Sugar Apron.

9 inch pie crust (homemade or store bought and cooked according to directions)
5 cups sliced fresh strawberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1 3oz box Strawberry Jello
1 cup heavy cream
3 tbsp powdered sugar

Place the sliced strawberries down in the bottom of the cooked and cooled pie crust. Whisk together the sugar and cornstarch.  Place in a pot and stir in the water. Bring to a boil then turn down heat and whisk for several minutes as the mixture. When the mixture has thickened up whisk in the strawberry jello. Pour over the strawberries. Refrigerate the pie until it is set. Place the heavy cream down in a bowl. Add the powdered sugar then using and electric mixture beat until it forms stiff peaks. Spread over the pie. Keep refrigerated until ready to serve.

Friday, July 28, 2017

Grilled Balsamic Garlic Pork Tenderloin


Pork tenderloin is a favorite around here. Anytime we have it my 2 year old refers to it as steak and devours it. I'm not about to correct her mistake because hello, she's eating it! Ha. This recipe was a great and easy grilled pork tenderloin recipe and the best part was that I had all the ingredients on hand already. Recipe adapted from Tide and Thyme.

2 pork tenderloins
4 tbsp balsamic vinegar
4 tbsp olive oil
3 tsp salt
2 tsp black pepper
8 cloves garlic (minced)

Whisk together the balsamic vinegar, olive oil, salt, pepper and garlic. Pour over the pork tenderloins and let marinate for at least 2 hours but up to 12. Heat your grill to medium high heat then cook the pork tenderloins for 12-14 minutes on each side or until cooked to desired temperature. Remove from heat and let rest for 5 minutes before slicing and serving.