Wednesday, June 28, 2017

Grilled Garlic Lime Taco Chicken

Chicken legs are not my favorite but my people just love them so I make them.  This recipe was really flavorful and so easy!

10-12 chicken legs
3 tbsp olive oil
3 tbsp lime juice
2 tsp minced garlic
1 packet taco seasoning

Whisk together the olive oil, lime juice and garlic. Pour over the chicken legs then toss in taco seasoning. Grill over medium high heat for 12-15 minutes or until the chicken is cooked through. 

Monday, June 26, 2017

1 Hour Skillet Focaccia Bread

I had been wanting to make focaccia bread for a while, I love the texture and taste of it but so many recipes are time consuming, I'm not good at time consuming. When I stumbled across this recipe on Crunchy Creamy Sweet, I had to try it, and I'm so glad I did! It's a new family favorite.

3/4 cup warm water
1/2 tsp sugar
1 1/2 tsp dry active yeast
2 tbsp olive oil
2 cups flour
1/2 tsp salt
3 tbsp butter
1 tbsp grated parmesan cheese
1/2 tsp italian seasoning

Grease the skillet if necessary. In the bottom of a mixer, stir warm water and sugar together until the sugar is dissolved. Stir in the yeast and let sit for 5 minutes or until foamy.  On low speed add 1 cup of flour and salt and mix until combined. Gradually add in the remaining cup of flour until the dough begins to pull away from the sides. Heat the oven to 220. Once the oven is preheated turn it off but keep the door closed. Roll the dough out on a floured surface and fold over several times until it is smooth. Shape back into a ball then place in the skillet and stretch to the sides. Cover with a towel and place in the oven for 20  minutes. Remove from oven and heat the oven to 400. Make indentions in the dough with fingers. In a bowl melt the butter then stir in the grated parmesan cheese and italian seasoning.  Brush half of the mixture over the dough.  Bake in the oven for 20-25 minutes or until golden brown. Remove from oven and brush with the remaining butter.

Friday, June 23, 2017

Easy Teriyaki Shrimp and Broccoli

This is such an easy yet flavorful meal. I was at the store and planning to make something different then I saw the Veri Veri Teriyaki Sauce which was my favorite in high school and so I grabbed a bottle and decided to make this! Neither of the kids were overly thrilled with it, I mean neither really like broccoli or shrimp so I was pretty sure it was going to be a tough sell for them. But Gray and I loved it!

1 1/2lbs shrimp (peeled and deveined)
3 cups broccoli florets
3 tbsp sesame oil
salt and pepper 
3/4 - 1 cup veri veri teriyaki sauce

Season the shrimp with salt and pepper. Heat the sesame oil over medium heat and saute the shrimp until cooked through. Remove the shrimp to a bowl.  Saute the broccoli until cooked. Add back the shrimp and stir in the veri veri teriyaki sauce.  Let cool for 4-5 minutes. Serve over brown rice.

Wednesday, June 21, 2017

Basic Waffles

Gray and I had a waffle maker when we first got married, there are waffle recipes on this blog that were made with that waffle maker but we both kinda hated it.  I've been wanting a new one for a while but just hadn't purchased one, especially since it's not really a necessity.  When my brother gave me a gift card for my birthday I knew that this was what I wanted to get with it. I'm so glad I did, everyone has been enjoying waffles and while I do LOVE this basic waffle recipe, I'm hoping I can get the kids to branch out a little.

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
3/4 cup buttermilk
3/4 cup milk
1 tsp vanilla extract
2 eggs
1/3 cup butter (melted)

Heat your waffle iron. In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a mediums bowl whisk together buttermilk, milk, vanilla extract, eggs and butter. Fold the buttermilk mixture into the flour mixture. Using 1/2 - 3/4 cup batter, prepare waffles according to the waffle iron directions. Serve with butter and syrup.

Monday, June 19, 2017

Crock Pot Cube Steak and Gravy

I had a bunch of cube steak in the freezer and went in search for a good and easy recipe. This had great flavor and was so easy to throw together. This recipe is from The Country Cook.

1 1/2 -2lb cube steak
1 can cream of chicken soup
1 can french onion soup
1/2 cup water
3tbsp cornstarch
2tbsp cold water

Place the cube steak in the bottom of the crock pot. Whisk together the chicken soup, french onion soup and water. Pour the mixture over the cube steak. Cook on low for 6 hours.  After 6 hours whisk together the cornstarch and water then stir into the gravy. Cook for 30 minutes to 1 hours. Serve the cube steak with the gravy over top.

Friday, June 16, 2017

BLT Chicken Salad

A friend shared this recipe with me and I flipped out over it! This chicken salad is amazing, the twist of it is perfection! It would be great on crackers or croissant but I served them on little slider buns to make them easy to pick up and eat! This recipe is from Lemon Tree Dwelling.

2 cups rotisserie chicken
1/2 cup crumbled cooked bacon
1/2 cup chopped arugula
1/3 cup diced grape tomatoes
1/2 cup mayonnaise
2 tbsp milk
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder

Mix together the rotisserie chicken, bacon, arugula and tomatoes. In a small bow whisk together the mayonnaise, milk, parsley, garlic powder and onion powder.  Toss the chicken mixture into the mayonnaise mixture. Refrigerator for at least 1 hour before serving.


Wednesday, June 14, 2017

Buttery Lemon Cupcakes

It's no secret that I love all things lemon.  I made these cupcakes for a party I was having and they were the perfect treat! They were so light and had great but not overwhelming lemon flavor.

1 cup unsalted butter (room temperature)
2 1/2 cups sugar
5 eggs
3 tbsp lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract

2 cups powdered sugar
3-4 tbsp lemon juice

Heat oven to 350.  Line 24 muffin wells with liners. Cream together butter and sugar until light and fluffy. Add eggs one at a time then add the lemon zest. In a separate bowl whisk together the flour, baking powder, baking soda and salt. In a small bowl whisk together the lemon juice, buttermilk and vanilla extract. Alternate adding the flour mixture and the buttermilk mixture to the butter mixture making sure each is fully combined in between. Start and end with the flour mixture. Spoon the batter evenly into the liners. Bake for 25-30 minutes. Remove from oven and let cool for 10 minutes then remove from tin and let cool fully.  Whisk together the glaze and carefully dip the cupcakes into the glaze then let the glaze set up before serving.

Monday, June 12, 2017

Bruschetta Pizza

This pizza was amazing!  I used my thin crust pizza dough recipe, which makes two pizza, I made a regular cheese for my kids then made this for Gray and I.  It was so great and refreshing! This recipe was adapted from Naive Cook Cooks.

Thin Crust Pizza Dough or Store Bought Dough
2 Roma Tomatoes (diced)
4 cloves garlic (minced)
1 1/2 tbsp olive oil
2 1/2 tbsp balsamic vinegar
handful basil (chopped)
1-1 1/2 cups shredded mozzarella
1 cup ricotta cheese
extra olive oil for brushing dough

Heat oven to 425. Combine the diced tomato, garlic, olive oil, balsamic vinegar and basil. Set to the side. Roll out the pizza dough and bake for 4-6 minutes. Remove from oven then brush with olive oil. Sprinkle mozzarella cheese then place spoonfuls of the ricotta all over the dough. Place in the oven and bake for 10-12 minutes. Remove from oven and spoon the tomato mixture over the pizza. Slice and serve.

Friday, June 9, 2017

Grilled Corn with Basil Butter

There is nothing better than good corn in the summertime! I love glamming up corn with something fancy and this basil butter gave it such great flavor and was very easy to make! This recipe is from adapted from Let's Dish.

1/2 cup butter (room temperature)
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic (minced)
1/4 cup fresh basil (chopped)
6 ears of corn (husked and washed)
2 tbsp vegetable oil

Mix together the butter, salt, pepper, garlic and basil. Place back in the refrigerator until ready to use. Rub the corn with the vegetable oil and place on the grill. Grill for 10-12 minutes, rotating often. Remove from grill and rub with basil butter. 

Wednesday, June 7, 2017

Greek Quinoa Salad

This quinoa salad was really easy to put together and has made for a great lunch! It keeps for several days which is a plus but I thought it would also make a great addition to any summer cookout or picnic! This recipe is adapted from Wholefully

1 1/2 cups chicken or veggie broth
1 cup quinoa
1 cucumber (diced)
1 red pepper (diced)
1/2 red onion (diced)
3 roma tomatoes (diced)
3/4 cup kalamata olives (chopped)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp honey
1 tbsp lemon juice
2 tbsp dried parsley
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper

Stir the broth and quinoa together and bring to a boil.  Turn the heat to low, cover and let cook for 20-25 minutes or until the liquid has absorbed. Remove from heat and let cool for 10-15 minutes. Toss the cucumber, red pepper, red onion, tomatoes and kalamata olives with the quinoa. In a bowl whisk together the olive oil, red wine vinegar, honey, lemon juice, dried parsley, dried dill, salt and pepper. Pour over the quinoa and toss. Chill in the refrigerator for at least 1 hours before serving.

Monday, June 5, 2017

Hamburger Steaks with Grilled Onions

This is one of those recipes that came about because of a craving.  I was going to make something else with ground beef that night but then I was thinking about this local cafeteria we would go to after church or on Wednesday nights with my family. I would often get a hamburger steak with mashed potatoes and green beans. And a roll, oh their rolls were so good! I would share a slice of lemon meringue pie with my dad too.  It's one of those simple yet perfect memories.

1 lbs ground beef
1/2 onion (diced)
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 onions (sliced)

In a bowl combine the ground beef, onion, dried parsley, garlic powder, salt and pepper. Form 4-5 patties.  Heat a skillet with canola oil in the bottom over medium heat.  Cook the patties on each side for 5-6 minutes or until cooked through. Remove to a plate. Add the onions to the skillet and saute until tender.  Top the steaks with the onions and serve.

Friday, June 2, 2017

Crock Pot Brown Sugar Baked Beans

These baked beans turned out so well! I wasn't really sure how they would be but I think everyone liked them and there weren't a lot of leftovers. This recipe was adapted from Sing For Your Supper

3 (28oz) can pork and beans
1 small onion (diced)
1/2 cup bbq sauce
1/2 cup ketchup
3/4 cup brown sugar
2 tbsp yellow mustard
5 slices bacon

Place the pork and beans in the crock pot. Mix in the onion, bbq sauce, ketchup, brown sugar and yellow mustard. Layer the bacon on top. Cook on low for 4-5 hours. Stir halfway through. Remove bacon pieces and serve.

Wednesday, May 31, 2017

Oatmeal Chocolate Chip Scotchie Bars

This is the bar version of my very favorite cookies! They most certainly did not disappoint and they were gone in a blink!

1 cup butter (room temperature)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 cups flour
2 cup oats
1 cup chocolate chips
1 cup butterscotch chips

Heat oven to 350.  Grease a 9x13 baking dish. In a large bowl cream together the butter and sugars. Add the eggs one egg at a time, mixing until full combined. Stir in the vanilla.  In a separate bowl whisk together the salt, baking soda, baking powder, flour and oats. Stir into the wet ingredients then stir in the chocolate and butterscotch chips. Press into mixture into the baking pan. Bake for 25-30 minutes then allow to cool before cutting.

Monday, May 29, 2017

Individual BBQ Chicken Stromboli

Well this was one of the recipes that I just couldn't get a great picture of but was delicious! I love anything I can customize per person. Someone wants a little more cheese, no problem, someone doesn't want onions, easy! These also reheated very easily in the oven the next day.

Thin Crust Pizza Dough
3 chicken breasts (cooked and shredded)
1 1/2 cups bbq sauce
3 cups shredded mozzarella cheese
1/2 cup red onion (diced)
1 egg

Heat oven to 400. Mix together the chicken and bbq sauce. Divide the pizza dough into 6-8 equal pieces. Roll them out and fill with chicken, cheese and red onion. Roll up and seal tightly. Place on a parchment lined sheet pan. Whisk the egg and brush it over the dough. Bake for 15-20 minutes or until cooked through.

Friday, May 26, 2017

Honey Goat Cheese Spread

This is the easiest thing in the world to make and it's so delicious! It only makes a little bit so if you are having a big party, double or triple it! I made mine the day ahead and it was perfect the next night for my party!

4oz goat cheese log
1 tbsp honey
pinch of salt

In a food processor add your goat cheese, honey and salt. Process until smooth and combined. Place in a refrigerator safe bowl and store until ready to serve.

Wednesday, May 24, 2017

Oven Baked Salmon with Lemon Beurre Blanc Sauce

I love any kind of salmon with a good sauce on it! I rarely cook it because my kids are fans but I'm thinking maybe I need to force it on them a little more and they just might come around. This recipe was delicious and I made it as a Mother's Day dinner for myself! Recipe adapted from Natasha's Kitchen.

3 lbs salmon
2 tbsp olive oil
salt and pepper
1.4 cup onion (finely diced)
1/4 cup fresh lemon juice
1/4 cup dry white wine
1/2 cup heavy cream
8 tbsp cold butter (cut into 1 tbsp pieces)

Heat oven to 425. Line a baking sheet with parchment paper. Place the salmon on the sheet pan, skin down. Brush with olive oil and season with salt and pepper. Bake in the oven for 10-15 minutes pr until the salmon is cooked through depending on it's thickness. In a small saucepan whisk together the onion, lemon juice and wine. Simmer over medium heat until it reduces and thickens. Whisk in the heavy cream and once it simmers reduce the heat to low and whisk in the butter 1 tablespoon at a time. Season with salt. Remove from heat and cover until fish is ready.  Plate the fish and top with the sauce.

Monday, May 22, 2017

Hummingbird Loaf Cake

I love Hummingbird Cake and after polling facebook, I realized it's very much a southern cake that a lot of people aren't familiar with. To me it just tastes like spring and summer. It's not tropical like you might think, I don't really know how to describe it, it just tastes like home.

1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup mashed banana
1 tsp vanilla extract 
1 tsp cinnamon
8oz crushed pineapple with juice
1 cup shredded sweetened coconut
1/3 cup chopped pecans

1/2 cup butter (softened)
8oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans

Heat oven to 350. Grease two loaf pans.  In a large bowl cream together the butter and sugars until light and fluffy.  Beat in eggs and vanilla until combined. In a separate bowl whisk together the flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet. Fold in the pineapple, coconut and pecans until combined. Add the mashed banana and stir well. Pour the batter into the two loaf pans. Bake for 30-40 minutes or until the cake is cooked through. Remove from oven and let cool for 30 minutes then remove from pans and let cool fully.  In bowl beat together the butter and cream cheese. Mix in the vanilla extract and powdered sugar until smooth. Spread over top of the cool cakes and sprinkle with the chopped pecans.

Friday, May 19, 2017

Crock Pot Beef and Broccoli

I was pretty sure Gray and I would love this meal but I wasn't sure how it would go over with the younger crowd. The 2 year old was in a mood so I'm pretty sure it didn't matter what I was serving for dinner, but my 9 year old loved this and took the leftovers to school the next day! It was pretty simple to throw together and I loved that it was a good healthy dinner option. This recipe was adapted from Table for Two.

1 boneless beef chuck roast (cut into strips)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
3 cloves minced garlic
3 cups broccoli (chopped into bite size pieces)
2 tbsp cornstarch

Place the beef in the bottom of the crock pot. Whisk together the beef broth, soy sauce, brown sugar, sesame oil and garlic. Pour over the beef. Cook on low for 4-6 hours. Remove 4 tbsp of the broth and whisk it with the cornstarch then add back to the crock pot stirring well. Stir in the broccoli and cook for 30 minutes. Serve over brown rice.

Wednesday, May 17, 2017

Bacon Gravy and Biscuits

I'm not a big fan of sausage so I rarely eat biscuits and gravy unless I can get white gravy. When I saw this gravy I was totally sold! And it was delicious! This recipe is from Mindy's Cooking Obsession.

1 lb bacon
4 tbsp bacon grease
4 tbsp flour
2-3 cups whole milk
1/2 tsp pepper
salt to taste
homemade buttermilk biscuits

Cut the bacon into smaller pieces. Fry the bacon over medium heat in a skillet until it is crispy. Remove from skillet and drain all but 4 tablespoons of bacon grease. Whisk in flour and let cook for 1 minute.  Lower the heat and whisk in 2 cups of milk, if the mixture gets too thick, thin out with remaining milk. Season with salt and pepper then serve over biscuits.

Monday, May 15, 2017

Homemade Bean and Cheese Burritos

This is a super easy meal and a great thing to make ahead of time and reheat when you need them.  I like to put them in the refrigerator then reheat them for lunches throughout the week. And while typing this I see that it's stupid easy really but they are a must have around here.

Double recipe of Unfried Beans
2 cups colby jack cheese
8 burrito size tortillas

Layer the beans and cheese and roll up in the tortilla. Serve right away or refrigerate and heat later. 

Friday, May 12, 2017

Strawberry Cream Cheese Puff Pastry

When I made this a few weeks ago my husband declared it the best pastry I have ever made.  It was good! Really good! But that's a pretty bold statement! This recipe was adapted from Tornadough Alli.

1 sheet puff pastry (thawed)
8oz cream cheese (softened)
1/3 cup powdered sugar
2 tsp vanilla extract
2 cups sliced strawberries

Heat oven to 400. Line a sheet pan with parchment paper. Cut the puff pastry in two equal halves. With a knife carefully cut halfway through the puff pastry, do not slice all the way through, about 1/2 an inch away from the border. In a mixing bowl mix together the cream cheese, powdered sugar and vanilla extract until it's smooth. Spoon half of the cream cheese mixture onto each pastry. Layer the strawberries onto each pastry then bake in the oven for 10-15 minutes or until the puff pastry is golden brown. Remove from oven and let cool before slicing and serving.

Wednesday, May 10, 2017

Crock Pot Chicken Burrito Bowls

I love any kind of meal that can easily be customized for each person and that exactly how these were. Super simple to throw in the crock pot and everyone was happy putting whatever toppings they wanted on their own burrito bowls.

2 large boneless chicken breasts
2 tsp onion powder
2 tsp garlic powder
2 tsp chili powder
2 tsp cumin
1/2 tsp salt
1 (15oz) can diced tomatoes
1 1/2 cup chicken broth
2 cans black beans
2 cup uncooked instant brown rice
colby jack cheese
toppings: salsa, guacamole, sour cream, lettuce, onions

Mix together the onion powder, garlic powder, chili powder, cumin and salt. Rub the chicken breasts with the seasoning and place in the bottom of the crock pot. Top with diced tomatoes and chicken broth. Cook on low for 6 hours. Shred the chicken and stir in the black beans and let cook for another 30 minutes. Cook the instant rice according to directions. Place the rice in the bottom of the bowl then top with the chicken mixture, cheese and other toppings.

Monday, May 8, 2017

Vegetable Lasagna

Sometimes the best meals come from realizing the one you had planned was way more complicated than you had anticipated.  The night I made this that's exactly what happened but this lasagna ended up being really good and a big hit with my family.

3 cup thick marinara sauce
2 medium zucchini
15oz ricotta cheese
1 egg
1/2 tsp dried basil
2 cups fresh chopped spinach
2 tbsp olive oil
3 cups sliced mushrooms
2 cloves minced garlic
12 lasagna noodles
3 cups mozzarella cheese

Heat oven to 400. Boil the lasagna noodles according to directions.  Shred the zucchini then squeeze out the extra water.  Stir the the grated zucchini into the marinara sauce.  In a small bowl mix together the ricotta cheese, egg and dried basil then stir in the chopped spinach.  Heat the olive oil over medium heat then saute the mushrooms. When the mushrooms are soften stir in the garlic and turn off the heat. Layer 1/2 cup of sauce in the bottom of the 9x13 pan. Top with 4 lasagna noodles, 1/3 of the remaining sauce, 1/2 of the ricotta mixture, 1/2 of the mushrooms and then 1 cup of mozzarella cheese. Top with lasagna noodles and repeat with the 1/2 of the remaining sauce, the rest of the ricotta mixture and mushrooms then another cup of mozzarella. Top with the last round of noodles, remaining sauce and mozzarella cheese. Bake covered for 40 minutes. Remove the foil and bake for 10-15 more minutes. Remove from oven and let sit for 15 minutes before slicing.

Friday, May 5, 2017

Parmesan Roasted Potatoes

Roasted potatoes of any kind are one of my favorite side dishes to make. They are pretty hard to screw up and a million ways to season them! I made these one night when we were having Meatball Sandwiches and they were the perfect side.

8-10 large red potatoes
2 tbsp olive oil
1/4 cup grated parmesan cheese
1/2 tsp italian seasoning
1/4 tsp salt

Heat oven to 400.  Wash and cut the potatoes into quarters. Toss with olive oil, parmesan, italian seasoning and salt.  Spread out on a greased sheet pan and roast for 15 minutes then flip and roast for 15 more minutes.  

Wednesday, May 3, 2017

Lemon Glazed Mixed Berry Scones

Scones have become one of my favorite things! They are pretty quick to make on a Saturday morning and these berry scones were great.  This recipe is adapted from A Latte Food.

2 1/4 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold and cubed)
1 egg
1/3 cup heavy cream
1/4 cup sour cream
1 tsp vanilla extract
1/2 cup blueberries
1/2 cup raspberries

2-3 tbsp lemon juice
1 cup powdered sugar

Heat oven to 400 and line a sheet pan with parchment paper. In a bowl combine the flour, sugar, baking powder and salt. Cut the butter into the flour mixture until it looks like coarse sand. In a separate bowl whisk together the heavy cream, sour cream, egg and vanilla extract. Stir the wet ingredients into the dry until just combined. Fold in the berries. On a well floured surface shape the dough into a square then cut the square into four small squares then cut each square diagonally into two triangles.  Place on the baking sheet and bake for 15-18 minutes. Remove from oven and let cool. In a small bowl whisk together the lemon juice and powdered sugar until it is the desired constantly.  Drizzle over the scones and serve.

Monday, May 1, 2017

BBQ Meatloaf

The first time I had this meatloaf was a few months ago at a friend's house.  I'm usually not a big meatloaf fan but this one was so good that I had to get the recipe from her.  Everyone was very happy when I made this fro dinner a few weeks ago.

2lbs ground beef
1 cup breadcrumbs
1 medium onion (diced)
4 tbsp ketchup
1/2 cup milk
1 egg
1 1/2 tsp salt
1/4 tsp pepper

8 tbsp brown sugar
6 tbsp vinegar
4 tbsp worcestershire sauce
1/4 cup onion (diced)
1 cup ketchup

Heat oven to 350.  Mix all of the meatloaf ingredients together in a large bowl then form 3 small meatloaves.  Lightly grease a roasting pan and place the meatloaves on it. In a small pot combine the brown sugar, vinegar, worcestershire sauce, onion and ketchup. Let the sauce heat up until warm. Spread the sauce evenly over the three meatloaves. Cook for 1 hour. Remove from oven and let cook for 10 minutes before slicing.

Friday, April 28, 2017

Peanut Butter Blondies

I made these one snow day afternoon mainly  because I had all of the ingredients. But then I tasted them and fell in love, they have the best texture and if you love peanut butter then you will love these. This recipe is from Gal on a Mission.

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

Heat oven to 350.  Grease an 8x8 baking dish and set to the side.  In a large bowl combine the melted butter and brown sugar. Mix in the egg and vanilla extract. Mix together the peanut butter until well combined. Stir in the salt and flour. Spread evenly into the prepared dish and bake for 20-25 minutes. 

Wednesday, April 26, 2017

Baked Buffalo Chicken Nuggets

Sometimes it takes me a while to blog a recipe and it has nothing to do with how good the recipe actually was. I just don't get to it or it doesn't fit into my flow...whatever that means and then I finally get to it and wonder why it wasn't posted earlier. I made this recipe for the Super Bowl and it was the perfect football pick up food!  This recipe was adapted from The Stay at Home Chef.

3 boneless skinless chicken breasts
3/4 cup Frank's Buffalo Wing Sauce
1 cup plain bread crumbs
1/2 tsp salt
1/2 tbsp italian seasoning

Cut the chicken breasts into bite size piece. Place in a seal-able container and toss in buffalo sauce. Place in the refrigerator for 3-6 hours. In a bowl combine the bread crumbs, salt and italian seasoning. Heat oven to 400.  Coat each piece of chicken in the bread crumbs and place on a lightly greased sheet pan.  Bake for 25-30  minutes or until the nuggets are cooked through.

Monday, April 24, 2017

Oatmeal Buttermilk Pancakes

Years ago when I was skiing with my family we had these delicious oatmeal pancakes at a local restaurant. They were so hearty and filling and yet had great flavor, my mom still talks about them.  When I was making these pancakes those were what I had in mind, now it's been over 12 years since I actually ate those pancakes but these tasted just like them to the best of my memory. Everyone loved them!

2 cups buttermilk
2 cups quick cooking oats
1 1/2 cup flour
3 eggs
4 tbsp butter (melted)
2 tbsp sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla exctract

Soak the oats in the buttermilk for 10 minutes. Beat the eggs in a separate bowl then stir them into the buttermilk mixture then stir in the butter.  Add the sugar, salt, baking soda and vanilla extract. Then stir in the flour. Heat a skillet over medium heat and cook the pancakes flipping once they have slightly browned. Serve with syrup.

Friday, April 21, 2017

Crock Pot Honey Cajun Pork Tenderloin

This recipe was really quick to put together.  The pork tenderloin had great flavor and was super tender, I thought I might be able to slice it into medallions but it completely fell apart.  This recipe was adapted from The Skinny Fork.

 2 pork tenderloins
1 cup chicken broth
2 tbsp honey
1 tbsp dried oregano
1 tbsp paprika
1 tbsp chili powder
1/2 tbsp salt
1 tsp pepper

In a small bowl combine the oregano, paprika, chili powder, salt and pepper. Rub the pork tenderloin with the seasoning and brown in a skillet on each side. Place the pork tenderloins in the bottom of the crock pot. Whisk together the chicken broth and honey then pour over the pork. Cook on low for 6-8 hours.

Wednesday, April 19, 2017

Cheesy Bacon Spinach Artichoke Dip

I made this dip one night for our small group, it's a crowd pleaser for sure and pretty easy to throw together! It would also be easy to make ahead then refrigerate and just heat before you serve! This recipe is adapted from Food Lovin Family.

6 slices bacon (cooked and crumbled)
1 can artichokes (chopped)
1 clove garlic (minced)
1 box frozen spinach (thawed)
1/2 cup mayonnaise
1 block cream cheese (room temperature)
1 1/2 cup mozzarella cheese
1/4 tsp black pepper
1/4 tsp salt

Heat oven to 350. In a large mixing bowl combine the mayonnaise and cream cheese. Mix in the artichokes, garlic, spinach and bacon. Stir in the mozzarella cheese, black pepper and salt. Spread into a 8x8 baking dish. Bake for 20-30 minutes or until the dip is bubbly and hot. Serve with tortilla chips or pita chips.

Monday, April 17, 2017

Roasted Garlic Mushrooms and Green Beans

I had to laugh when I made these, I was really excited about them then my oldest walked in the kitchen and saw them and said "oh I thought you were making green beans like Susu (my mom) not these kind of green beans".  Maybe one day I will blog  my mom's green bean recipe, if I ever actually measure it all out and don't just throw it all in the pot eyeing it.  Despite my son's less than excited reaction to these green beans, they were actually very tasty and easy to make! This recipe is adapted from Kate Moving Forward.

2 cup mushrooms (halved)
2 cups fresh green beans
1/4 cup olive oil
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp salt

Heat oven to 400. Wash and cut mushrooms and green beans. Place in a medium size bowl and toss with olive oil, garlic, black pepper and salt. Spread on a lightly greased baking sheet and cook for 20-25 minutes.

Friday, April 14, 2017

Butter Coconut Bars

Gray and I both love all things coconut so when I saw this recipe right before our anniversary I had to make them as a surprise! They were excellent. This recipe is from Cookies and Cups.

2 cups flour
1 cup brown sugar
1 cup butter (melted)

3 eggs
1 tbsp vanilla extract
1 (14oz) can sweetened condensed milk
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter (melted)
4 cups sweetened flaked coconut (divided)

Heat oven to 350. Line a 9x13 pan with aluminum foil and grease the foil.  In a large bowl combine the flour, brown sugar and melted butter. Press into the bottom of the pan. Bake for 15 minutes then remove from oven. Reduce the heat to 325.  In a large bowl whisk together the eggs, vanilla extract, sweetened condensed milk, brown sugar, flour and butter until smooth. Stir in 3 cups of the coconut then carefully spread over the crust.  Sprinkle the remaining coconut over the top of the filling. Bake in the oven for 25-30 minutes. Remove from oven and let cool before cutting.

Wednesday, April 12, 2017

BBQ Chicken Quesadillas

Quesadillas are always a hit in our house, they are easy to make and easy to eat plus everyone can top them anyway they want.  This recipe was adapted from Weary Chef.

2 boneless skinless chicken breasts
2 tbsp olive oil
salt and pepper
1 cup bbq sauce
1/2 cup frozen corn
2 cups shredded monterey jack cheese
4 medium size tortillas

Cut the chicken into bite sized pieces, season with salt and pepper. Heat olive oil over medium heat in a skillet and sautee the chicken until it is cooked through. Turn the heat down to low and stir in the bbq sauce and corn. Let simmer for 10 minutes. Heat a separate skillet over medium low heat. On half of the tortilla layer cheese, the chicken mixture and then fold over. Flip and brown on both sides. Repeat with the remaining tortillas. Serve with a side of sour cream.

Monday, April 10, 2017

Lemon Poppy Seed Doughnuts

My baked doughnut pans have become one of my favorite kitchen accessories. We've tried so many great doughnut recipes over the past few years. These doughnuts did not disappoint. This recipe is from Dessert Now Dinner Later.

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tbsp poppy seeds
1/3 cup sugar
1 egg
1/3 cup milk
2 tbsp butter (melted and slightly cooled)
2 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp vanilla extract

1 cup powdered sugar
2-3 tbsp fresh lemon juce

Heat oven to 350. Grease doughnut pan. In a large bowl whisk together flour, baking powder, salt and poppy seeds.  In a separate bowl whisk together the sugar, egg, milk, butter, lemon juice, lemon zest, and vanilla.  Stir the wet ingredients into the dry ingredient until just combined. Carefully spoon the batter into the doughnut pan. Bake for 9-10 minutes. Remove from oven and let cool for 2 minutes before flipping out of pan to continue to cool. In a small bowl whisk together the powdered sugar and lemon juice until you reach the desired consistency.  Dip each doughnut in the glaze and let cool.

Friday, April 7, 2017

Greek Meatballs over Lemon Dill Risotto

We love risotto. And we love the beautiful flavors of greek food. This recipe is a new family favorite, it was soooo good and will be in the regular rotation of meals for sure. This recipe was adapted from Dinner at the Zoo.

1 lb ground beef
1/4 cup breadcrumbs
1 tsp oregano
1 clove minced garlic
1 egg
1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 1/2 cups arborio rice
3 1/2 cups chicken broth
salt and pepper to taste
1 large zuchinni (sliced and quartered)
1/2 cup cherry tomatoes (halved)
1/2 tsp dill
1 tbsp lemon juice

Heat oven to 350. In a bowl combine the ground beef, breadcrumbs, oregano, minced garlic, egg, salt and pepper. Form the mixture into meatballs. In an oven safe skillet heat the olive oil over medium heat. Brown the meatballs on each side and remove. Place the arborio rice and chicken broth into the skillet and bring to a boil, if you have room in your skillet add the meatballs, cover and place in the oven. If you do not have room, cover the rice and chicken broth and place in the oven the place your meatballs in a small baking dish and place in the oven as well. Bake for 25 minutes. Remove the meatballs and risotto from oven. Stir the zucchini into the risotto, cover and place back in the oven for 5 minutes. Remove again and stir in tomatoes, dill and lemon juice then place back in the oven for 5 more minutes. Remove and serve the risotto topped with the meatballs.

Wednesday, April 5, 2017

Parmesan Roasted Sweet Potatoes

When I told my husband about this recipe he kinda gave me a side eye like he was unsure of the flavor combo. Well we ate all of them so I will say the flavors worked!

2 sweet potatoes (peeled and cubed)
2 tsp minced garlic
1 tbsp olive oil
2 tbsp butter (melted)
4 tbsp grated parmesan cheese
1/4-1/2 tsp italian seasoning

Heat oven to 400. Cut the sweet potatoes into bite size chunks. Place the sweet potatoes in a medium size bowl them toss with olive oil and butter. Sprinkle on the parmesan cheese, garlic and italian seasoning. Mix until well coated. Lightly grease a sheet pan. Spread out evenly and cook for 18-22 minutes.

Monday, April 3, 2017

Cookie Delight

This recipe has been on my list to make for a while. It did not disappoint at all. It's the perfect refreshing chocolatey dessert. This recipe is adapted from Lil Luna.

1 value sized (30oz) refrigerated chocolate chip cookie dough
8oz cream cheese (softened)
1 cup powdered sugar
16oz cool whip
1 (3.4oz) instant chocolate pudding
1 (3.4oz) instant white chocolate pudding
3 cups milk 

Let the cookie dough soften. Heat oven to 350.  Spread 3/4 of the cookie dough into the bottom of a lightly greased 9x13 pan. Bake for 15-18 minutes or until golden brown. Slice and bake the remaining cookie dough. Let cool then crumble and set aside. Remove from oven and let cool for 1 hour. In a medium bowl beat together the cream cheese and powdered sugar until smooth. Fold in half of the cool whip. Spread over the cookie crust. In another medium size bowl whisk together the puddings and milk. Let sit for about 2 minutes to thicken up then spread over the cream cheese layer. Top with the remaining cool whip and the cookie crumbles. Refrigerate for at least 1 hour before serving.

Friday, March 31, 2017

Amish Sweet Bread

I've made a ton of breads over the past few years and many never seen this website.  This is by far one of the best bread recipes I've ever made. The texture of it is spot on and the sweetness makes it so delicious.

2 cups warm water
2/3 cups sugar
1 1/2 tbsp yeast
1 1/2 tsp salt
1/4 cup vegetable oil
5 - 6 cups flour

Combine the warm water, sugar and yeast in the bottom of a stand mixer. Once the mixture is foamy add the oil and salt to the mixture. Using the dough hook attachment to mix add one cup of flour at a time stopping at 5 cups. If more flour is needed at in 1/4 cup scoops until the dough is no longer sticky. Mix for 5 minutes. Place the dough in a greased bowl, cover with a towel and let rise for 1 hour. Punch down the dough and divide into two even balls. Shape and place into 9x5 loaf pans and let rise for 30 minutes. Bake at 350 for 30 minutes. Remove from oven and let cool in pan for 3 minutes then remove from pan and let cool completely.

Wednesday, March 29, 2017

Creamy Pesto Vegetable Tortillini

Sometimes the best recipes come from cravings and changing up what you thought you would originally be making. That's how this recipe came about for me and it turned out pretty delicious.

4 cups frozen cheese tortellini
1 red pepper (diced)
1 red onion (diced)
1 zucchini (sliced in halves)
1 yellow squash (sliced in halves)
2 cups portabello mushrooms (cleaned and trimmed)
2 cups cherry tomatos
2 cups broccoli (chopped)
1/4 cup olive oil
salt and pepper to taste
2 garlic cloves minced
2 tbsp butter
2 cups milk
2 tbsp flour
1 cup shredded parmesan cheese
1 jar prepared pesto sauce

Heat oven to 425. Toss the vegetables in the olive oil, salt and pepper.  Layer on a sheet pan and roast for 13 minutes. Remove and stir then cook for another 10 minutes. While the vegetable are roasting cook the pasta according to directions.  In a sauce pan melt the better then saute the garlic for 1 minute. Whisk the flour into the milk. Slowly add the milk mixture into the sauce pan, letting thicken into a sauce. Once the mixture has thickened slightly, stir in the parmesan. Cook for 2 minutes then remove from heat and stir in the pesto sauce. Toss the roasted vegetables, cheese tortellini and creamy pesto sauce all together and serve.

Monday, March 27, 2017

Loaded Chicken Tostadas

These chicken tostadas are so easy to make! With the chicken cooked in the crock pot all you have to do is layer them and throw them in the oven for a few minutes then they are done!

1 recipe crock pot mexican shredded chicken
8 tostada shells
1 can refried beans
2 cups shredded monterrey jack cheese
toppings: lettuce, tomato, salsa, sour cream, guacamole

Heat oven to 350.  Place the tostada shells on a lined sheet pan. Spread a spoonful of refried beans over the shell then top with chicken and cheese. Bake for 12-15 minutes in the oven. Remove and top with your choice of toppings.

Friday, March 24, 2017

Baked French Toast Sticks

About a year and half ago one of my best friend's got married. I was a bridesmaid in the wedding and that meant that Gray had both of our children in a hotel room all day.  Our youngest had just turned a year old and was also sick.  He had both of them at the hotel breakfast that morning and our oldest, who was still kind of picky at the time, was hungry but not happy with the options. He had never had french toast but Gray knew he would not be down with it at all so he told A that the french toast sticks were pancake sticks because he LOVES pancakes. A ate a ton of them and Gray and I have laughed and laughed about the "pancake sticks".  When I saw this recipe I had to try it.  I have to say, they were great and we ate all of them! This recipe is from Cooking Classy.

2 tbsp sugar
1 tsp cinnamon
1 cup whole milk
4 eggs
1 tsp vanilla extract
1 pinch salt
8 slices thick white bread (texas toast or similiar)
2 tbsp melted butter
syrup for serving

Heat oven to 350. Line a large baking sheet with parchment paper. In a small bowl whisk together the sugar and cinnamon. In a medium size bowl whisk together the milk, eggs, vanilla and salt. Cut each slice of bread into three strips. Dip each stick into the egg mixture, let the extra drain off then place on the baking sheet. Once all of the strips are dipped and on the baking sheet, brush with half of the butter and sprinkle with cinnamon and sugar. Bake for 13 minutes. Flip the french toast sticks and brush with remaining butter and sprinkle with cinnamon and sugar. Bake for 13-18 more minutes then remove from oven. Let cool for 3 minutes then serve with syrup.

Wednesday, March 22, 2017

Homemade Chex Mix

I have had this recipe sitting here waiting to be typed up for over a year. Ridiculous. This is one of my absolute favorite things to make. I like to make it around football season because it's the perfect easy to eat salty snack.  Now I kinda always change it up and add or take away different things. I got this recipe from Mrs. Kathy, you have seen her recipes on my blog before. I'm going to post her original recipe. But sometimes I sub the cheerios for mini bagel chips, I used all peanuts and not mixed nuts, I also sometimes sub another box of cheez-its for 1 of the bags of pretzels. The great thing about this recipe is you can adapted it to the things you like best!

1 box Rice Chex
1 Box Corn Chex
1box wheat Chex
1 Box Cheerios
1 Box Chrispix
1Box Cheez-it's
2 bags pretzels
 1 lg (52oz) can mixed nuts
1 cup butter-melted
1 cup bacon grease-melted (or another cup of butter)
8T Worchestershire sauce
4t seasoning salt
4t garlic salt

 Preheat oven to 250. Mix all of the ingredients in a deep roasting pan. Mix together the butter, bacon grease, worchestershire sauce, seasoning salt and garlic salt.  Pour over the chex mix while stirring to coat well.  Bake for 2 hours, stirring every 20-25 minutes. Remove and let cool before storing in an airtight container.

Monday, March 20, 2017

Creamy Tomato Italian Parmesan Chicken

This chicken has been on my "must make" list for a while and I'm glad I finally got to it. The sauce was so easy to make yet it had such great flavor.  This recipe is adapted from The Recipe Critic

3 tbsp olive oil (divided)
4 chicken breast cutlets
1 small onion (diced)
2 cloves garlic (minced)
1 (15oz) can tomato sauce
1/2 cup heavy cream
1 tsp italian seasoning
salt and pepper to taste 
1/2 cup shredded parmesan cheese
1 box spaghetti noodles (cooked according to directions)

In a large skillet heat 2 tbsp olive oil. Season the chicken with salt and pepper on both sides then cook the chicken over medium heat for 3-5 minutes on each side or until it is cooked through. Remove the chicken to a plate and cover to keep warm and moist. Add the remaining olive oil to the skillet and saute the onion until tender then stir in the garlic for 30 seconds. Pour in the tomato sauce, heavy cream, italian seasoning and salt and pepper to taste. Bring to a simmer then add the chicken back to the pan. Top with parmesan cheese and let melt before serving over pasta.

Friday, March 17, 2017

Roasted Italian Vegetables

I love roasted vegetables, they are so easy to throw together and pretty hard to screw up. These vegetables turned out fabulous and will be going into the rotation for sure. This recipe is adapted from The Mediterranean Dish.

1 1/2 cup baby bella mushrooms (cleaned and trimmed)
2 cups baby potatoes (rinsed and scrubbed)
1 1/2 cups grape tomatoes
2 zucchini (sliced and cut in half)
4 tsp minced garlic
1/4 cup olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
salt and pepper to taste

Heat oven to 425. Lightly grease a baking sheet.  Toss the vegetables together then coat with olive oil, garlic, oregano, thyme, salt and pepper. Spread evenly on the baking sheet. Roast for 20-25 minutes or until the vegetables are tender.  Remove and serve. 

Wednesday, March 15, 2017

Magic 5 Cookies

These are my new favorite cookie! They have everything I love in them and they were so chewy and delicious.  Everyone was raving about them as they should have been.  I thought some people might not like them because of the coconut but it just added a nice sweetness and texture, they weren't overly coconut flavored.  This recipe was adapted from Sally's Baking Addiction.

1 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3 cups old fashioned rolled oats
1 cup butter (softened)
1 cup packed light brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla extract
1 tbsp molasses
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Whisk together flour, baking soda, salt and oats in a medium size bowl.  In a stand mixer using the paddle attachment cream together the butter, brown sugar and white sugar.  Cream together for 2 minutes or until smooth. Add in the eggs one at a time and beat on high until combined scrapping down sides as you go.  Mix in the vanilla and molasses until combined. Slowly add the dry ingredients into the wet on low speed until combined. Stir in the milk chocolate chips, butterscotch chips, sweetened shredded coconut and pecans. Chill dough for at least 1 hour.  Heat oven to 350. Line a baking pan with parchment paper.  Roll a spoonful of cookie dough into a ball and place on the cookie sheet, repeat with the remaining dough. Bake for 10 minutes, the middles will still look very soft.  Remove and let sit on the baking sheet for 5 minutes before removing to cool on a wire rack.

Monday, March 13, 2017

Crock Pot Mushroom and Onion Italian Beef Sandwiches

I love a good crock pot recipe and these sandwiches were so tender and flavorful. Everyone was very pleased with them at dinner time.  This recipe was adapted from Will Cook for Smiles.

4 cups beef broth
1 chuck roast
1 garlic bulb
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 large yellow onion
1/2 tbsp sugar
1 tsp salt
1 cup sliced fresh mushrooms
6 club rolls
6 slices provolone cheese

Place the chuck roast in the bottom of the crock pot. Using a sharp knife cut slits in the top of the roast and place the garlic cloves down in the beef. Sprinkle the basil, parsley, oregano, thyme, sugar and salt over the roast. Cut rings of the onion and place on top. Pour the beef broth over the top of the roast and cook on low for 6-8 hours.  Remove the chuck roast from the crock pot and shred. Place back in the crock pot and stir in the mushrooms. Let cook for 30 minutes. Slice the club rolls and layer the with beef mixture and provolone cheese then serve.

Friday, March 10, 2017

Cinnamon Cream Cheese Coffee Cake

I love a good coffee cake but I find that if you buy one they are usually dry and not very flavorful. This coffee cake was soooo good though. I had to stop myself from taking a fork to the whole thing. This recipe is adapted from Bake or Break.

Crumb Topping:
1/4 cup unsalted butter (softened)
1/3 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
pinch of salt

Cream Cheese Layer:
8oz cream cheese
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup chopped pecans

3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup sour cream

Heat oven to 350. In a small bowl combine all the ingredients for the crumb mixture using a fork and until it resembles coarse sand. Set to the side. In a medium mixing bowl beat the cream cheese and brown sugar together until fluffy. Mix in the vanilla, cinnamon and pecans. Set to the side.  Grease a 9x13 baking dish. Whisk together the flour, baking powder, baking soda and salt. In a separate bowl beat together the butter and sugar until light and fluffy.  Add the eggs one at a time then mix in the vanilla. Add the flour mixture in 3 parts until combed then mix in the sour cream. Spread the batter in the bottom of the greased baking dish.  Pour the cream cheese mixture evenly over top the swirl in with a knife.  Sprinkle the crumb topping evenly over the cake. Bake for 40-45 minutes or until cooked through. Remove and let cool before slicing.

Wednesday, March 8, 2017

Chicken Bacon Florentine Fettuccine

Those little Tasty videos on facebook get me every time! I've made several of the recipes and they've always been pretty good. I mean they do have some weird ones out there so I usually try to stick with the more normal and delicious sounding ones!

2 tbsp olive oil
2 chicken breasts (sliced into thin strips)
2 cups spinach
1 cup tomatoes (diced)
6 strips bacon (cooked and crumbled)
1 tsp salt
1/2 tsp pepper
2 cups milk
1 box fettuccine 
1 cup shredded parmesan

Heat the oil in a pot over high heat. Cook the pasta in a separate bowl according to the directions on the box.  Cook the chicken in the pot until it is cooked through. Stir in the spinach, tomatoes, bacon, salt and pepper and cook until the spinach is wilted. Pour in the milk and bring to a boil. Stir in the pasta and let cook until the milk has thickened up and is coating the pasta then remove from heat. Add the parmesan cheese and stir until it is melted. Serve warm.

Monday, March 6, 2017

Bacon Caramlized Onion Dip

I made this for the super bowl this year and it was a great dip. I  love onion dip and bacon can only make it better right? This recipe is adapted from The Cookie Rookie.

6 slices bacon
2 tbsp chives
1 large onion (diced)
16oz sour cream
salt and pepper to taste

Cook the bacon then crumble it and set the the side leaving the grease in the pan.  Cook the onion in the bacon grease over medium low heat until the onions are caramelized and brown.  Remove and allow to cool.  Chop the chives.  In a medium bowl, whisk together the bacon, chives, caramelized onions and sour cream. Season with salt and pepper. Place in the refrigerator for at least 6 hours before serving with chips or veggies.