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.

Wednesday, July 26, 2017

Peach Streusel Muffins


We went home to SC to visit for a week and came home with a huge box of peaches.  I wanted to make something other than just a traditional peach cobbler so when I found this muffin recipe I had to try it! They were wonderful! This recipe was adapted from Sally's Baking Addiction.

Crumb Topping
1/3 cup brown sugar
1 tbsp white sugar
1 tsp cinnamon
1/4 cup butter (melted)
2/3 cup flour

Muffins
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup sour cream
2 tsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
2 tbsp milk
1 1/2 tsp peaches (peeled and diced)

Glaze
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 425. Line a muffin tin with liner or grease the muffin tin. In a medium size bowl combine the brown sugar, white sugar, cinnamon, butter and flour. Set to the side. In a separate medium bowl beat the butter until it is creamy. Add the brown sugar and white sugar and beat on high for 2 minutes or until light and fluffy. Scrape the bowl halfway through. Add the eggs, sour cream and vanilla then beat for 1 more minute. In a different bowl whisk together the flour, baking soda, baking powder, cinnamon and salt. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in the peaches. Then carefully stir in the milk. Fill the muffin tins 3/4 of the way full with batter then top with the crumb topping. Bake for 5 minutes at 425 then turn the oven down to 350 and continue baking for 15-18 minutes. Remove from oven and let cool for 10 minutes before removing from tin. Whisk together the powdered sugar, milk and vanilla extract. Drizzle over muffins after they have cooled for 30 minutes. 

Monday, July 24, 2017

Marghertia Pizza Grilled Cheese


Just looking at the picture of this sandwich is making me want another one right now! Fresh mozzarella, basil, pizza sauce, garlic perfection!!! The perfect summer lunch!

8oz fresh mozzarella
6 slices white bread
handful fresh basil
1/2 cup pizza sauce
1/4 cup melted butter
1/4 tsp garlic salt
1/4 tsp dried parsley

Mix together the melted butter, garlic salt and parsley.  Heat skillet over medium low heat. Slice the mozzarella and chop the basil.  Spread the butter mixture on one side of the bread and place down in the skillet. Later pizza sauce, mozzarella, basil, more pizza sauce and then top with another slice of bread brushed with the butter mixture. Once the sandwich browns, flip and brown on the other side. Repeat with remaining sandwiches. Remove, slice and serve.

Wednesday, July 19, 2017

Creamy Butterfinger Pie


This was Gray's choice for his Father's Day dessert and it was an excellent choice! This pie was so creamy and the butterfinger gave the perfect little crunch! A new family favorite for sure. This recipe was adapted from Brown Eyed Baker.

Crust:
24 oreos
4 tbsp melted butter

Filling:
8oz cream cheese (room temperature)
1/2 cup creamy peanut butter
8oz cool whip
8 fun sized butterfinger bars (crushed)

Topping:
4oz cool whip
2 fun sized butterfinger bars (crushed)

Using a food processor, make the oreos into oreo crumbs for the crust. Combine the crumbs with butter and and press evenly into a greased 9 inch pie plate.  Beat together the cream cheese and peanut butter until light and fluffy. Fold in the cool whip until fully combined. Fold in the butterfinger pieces. Spread into the pie crust. Top with the remaining cool whip and butterfinger pieces Refrigerate for at least 1 hour before serving.

Monday, July 17, 2017

Grilled Garlic Green Beans


Any recipe that I just have to quickly throw together and put on the grill is a total win for me! These green beans on the grill turned out so well. They were the perfect side dish to some chicken we grilled.

1lb fresh green beans (cleaned and snapped)
1 1/2 tbsp olive oil
2 garlic cloves (minced)
salt and pepper

Toss the green beans with olive oil, garlic, salt and pepper.  Wrap in a foil packet and grill for 6 minutes. Flip and grill for another 6 minutes. Remove and serve.

Friday, July 14, 2017

Hot Broccoli Dip


This dip is so so good! I love anything broccoli and cheese so I loved it. And served with buttery crackers.  Oh my! I doubled it when I made it for our small group. This recipe was adapted from Damn Delicious.




8oz cream cheese (room temperature)
2 1/2 cup chopped fresh broccoli
1 1/2 cups cheddar cheese
1/2 cup sour cream
1/4 cup parmesan cheese
1/4 cup milk
1/2 tbsp creole seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper

Heat oven to 375. Grease a 9x9 baking dish. In a large mixing bowl combine the cream cheese, 1 cup cheddar cheese, sour cream, parmesan cheese, milk, creole seasoning, garlic powder, onion powder, salt and pepper. Stir in the broccoli. Spread evenly into the baking dish. Top with remaining cheddar cheese. Bake for 20-25 minutes. Remove from oven and serve with buttery crackers. 



Wednesday, July 12, 2017

Glazed Blueberry Biscuits


Yep, these are a copycat of those delicious blueberry biscuits from that wonderful southern friend chicken fast food chain. You know the one. I love their sweet biscuits and these turned out great!

2 cups flour
1 cup milk
1/3 cup sugar
5 tbsp butter + 1 tbsp butter
4 tsp baking powder
1 tsp salt
1/2 cup blueberries
1 cup powdered sugar
1 tsp vanilla extract
3-4 tbsp milk

Place 5tbsp butter in the freezer for 10 minutes. Heat oven to 450. In a mixing bowl combine the flour, sugar, baking powder and salt. Stir in the milk. Using a grater, grate the butter into the mixture and stir well. Knead the dough for 1 minutes then fold in the blueberries. Spread the biscuit dough out on a floured surface and cut the biscuits. Place on sheet pan and bake for 8-11 minutes. Remove from oven and brush with 1 tbsp of melted butter.  Whisk together powdered sugar, vanilla extract and milk. Glaze the biscuits and serve.

Monday, July 10, 2017

Honey Garlic Chicken Stir Fry


This recipe was a great dinner, it was easy to make and had great flavor.  It was filling and while my kids weren't thrilled with the broccoli they were happy with everything else. This recipe is from Dinner at the Zoo.

3 tbsp olive oil
1 cup sliced carrots
2 cups chopped broccoli
2 boneless skinless chicken breasts (cut into bite size pieces)
4 cloves garlic (minced)
1/4 cup chicken broth
1/4 cup soy sauce
3 tbsp honey
2 tsp cornstarch
salt and pepper

Heat 2 tbsp of oil in a skillet. Saute the broccoli and carrots for 4 minutes or until tender. Remove from skillet and place in a bowl and cover. Add the remaining oil to the pan and saute the chicken until it is cooked through. Stir the garlic into the chicken then stir the vegetables back in. In a small bowl whisk together the chicken broth, soy sauce and honey.  In a separate bowl whisk together the cornstarch with 1 tbsp cold water. Pour the soy sauce mixture over the chicken and vegetables then stir well. Stir in the cornstarch mixture and let heat until the sauce begins to thicken. Remove from heat and serve over rice.

Friday, July 7, 2017

Chocolate Chip Butterscotch Pretzel Cookies


I made these cookies a few weeks ago when we got together with friends then I made them again this week for our big 4th of July neighborhood celebration.  The sweet and salty combo in these is perfect and everyone raved about this. This recipe is from Cookies and Cups.

1 cup butter
2 1/2 cups flour
1 tsp baking soda
1 tsp sea salt
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
3/4 cup butterscotch chips
3/4 cup chocolate chips
1 cup coarsely chopped pretzels

Melt the butter in medium sauce pan over high heat. Once the butter begins to boil swirl the pan constantly. The butter will foam and then begin to change colors, once it reaches an amber color remove from heat and let cool for 20 minutes. In large mixing bowl combine flour, baking soda and sea salt. Once the butter has cooled, whisk in the brown sugar, eggs and vanilla extract. Pour the butter mixture into the flour and stir.  Add in the butterscotch chips, chocolate chips and pretzels. Heat oven to 350.  Place 1 1/2 tbsp scoops on the a greased or lined sheet pan and bake for 10-12 minutes. Remove from oven and let cool for 3 minutes before moving to a cooling rack.

Wednesday, July 5, 2017

Grilled Ranch Red Potatoes





We love to grill potatoes. It's such an easy side dish when grilling and this recipe just came out of having some ranch seasoning in the pantry and wanting to use it up! They were delicious!

8-10 red potatoes 
3 tbsp olive oil
1 1/2 tbsp ranch seasoning

Wash the red potatoes. Cut each potato in half. Toss the potatoes with olive oil and ranch seasoning. Grill on each side until fork tender.

Friday, June 30, 2017

Kentucky Butter Crunch Cake


When I first read the recipe for this cake I knew that I had to try it! It's everything that I love! And it was a huge hit, the cake itself was so perfect and the topping was sweet and crunchy and just perfect! This recipe was slightly adapted from Creole Contessa.

Cake:
3 cups flour
2 stick butter (room temperature)
4oz cream cheese (room temperature)
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

Topping:
1 stick butter (room temperature)
8 oz cream cheese (room temperature)
3 cup powdered sugar
2 cups sweetened coconut
2 cups sliced almonds
1 tsp vanilla extract
milk as needed

Heat oven to 350. Grease and flour a pound cake pan.  In a stand mixer cream the butter, sugars and cream cheese until light and fluffy. Add the eggs one at a time until each is fully combined. Add the vanilla extract.  In a separate bowl mix together the flour, baking soda, baking powder and salt. Alternate adding the flour mixture then the buttermilk to the butter mixture starting and ending with the flour. Pour into the cake pan and bake for 1 hour.  While cake is baking mix together the butter and cream cheese until light and fluffy. Mix in the powdered sugar and vanilla extract. Thin out with 3-4 tablespoons of milk. Microwave the glaze for 15 seconds. Remove 1 cup of glaze and set to the side. Fold in the coconut and sliced almonds to the remaining glaze. Remove the cake from oven and let cool for 10 minutes then flip to remove from pan. Poke holes all over the cake and pour over the plain glaze. Cool for 10 minute the top with the coconut almond glaze and let cool.

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.

Dough:
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
Topping:
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.

Cupcakes
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

Glaze:
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.

 Cake
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

Frosting
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.

Scones
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

Glaze
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.

Meatloaf
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

Sauce
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.