Monday, December 28, 2009

Holiday Caramel Chex Mix

I tried this and loved it!! It is sweet, but super yummy and easy!
I found this in Home Cooking the Costco Way that my sister sent me. She got this cookbook from her Costco, they gave them away for free!!

Holiday Caramel Chex Mix
(General Mills)
  • 4 cups popped popcorn
  • 2 cups each of Corn Chex and Rice Chex
  • 1 cup mixed nuts
  • 1/2 cup butter or margarine
  • 3/4 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup white chocolate chips
  • 1/2 cup sweetened dried cranberries

Preheat oven to 250 degrees

Remove and discard any unpopped kernels from the popped popcorn

In an ungreased roasting pan, mix popcorn, cereal and nuts; set aside

In a saucepan, heat butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently. Pour over the cereal mixture, stirring until evenly coated.

Bake for 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.

In another saucepan, heat baking chips over low heat, stirring frequently, until melted and smooth. Add 3 cups of the cooled cereal mixture to the melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool for about 30 minutes, or until set.

In a serving bowl, mix both cereal mixtures and cranberries (I didn't add these the first time around, but did the second. I like them with the mix, my kids are picking around them!). Store in an airtight container. Makes 18 1/2 cup servings!

Wednesday, December 23, 2009

Pumpkin Pie Bites

I stole this picture from my sister, who has actually tried this recipe. I have been wanting to and was planning on doing it for Christmas, but plans got changed and so I swiped her picture in order to share! Her husband gave these a thumbs up and I just have really like doing things mini these days! Maybe because it feels less guilty when they are little, or the fact you can try a little bit of everything when things come in small sizes! (side note--my little 3 year old nephew helped with the creations on the side!)
The pies on the left are from the pumpkin cutter, the right the circle!

Pumpkin Pie Bites

(found on Bakerella)

  • 2 refrigerated ready to roll pie crusts (or brave your own!!)
  • 8 oz cream cheese, room temp.
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • Pumpkin-shaped cookie cutter (my sister used a round one, she thought they looke better)
  • Optional, 1/2 cup chocolate morsels, vegetable oil and re-sealable plasic bags

Preheat oven to 350 degrees

Use cookie cutter to cut 12 pumpkins (or circles) from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don't overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin (or round) shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies, keep refrigerated!

To decorate:

Melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

(You can view a great step by step on

Sunday, December 20, 2009

Chocolate Buttercream

I made these cupcakes for Zach's class at school to celebrate his birthday! This frosting is really good. I halved the recipe for the cupcakes. It makes a lot!!!
Chocolate Buttercream
(from the Magnolia Bakery)
  • 1 1/2 cups butter, softened
  • 2 tbsp milk
  • 9 ounces semisweet chocolate, melted and cooled to lukewarm
  • 1 tsp vanilla
  • 2 1/4 cups sifted powdered sugar

Melt the chocolate in a double boiler on low heat, about 5-10 minutes. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and cool 5-15 minutes or until lukewarm.

To make buttercream--In a large mixing bowl, beat the butter on medium speed for about 3 minutes or until creamy.

Add the milk carefully and beat until smooth.

Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes.

Gradually add the sugar and beat on LOW speed until creamy and of desired consistency.

Peppermint Sandies

Again, my sister came to my rescue and gave me this recipe too! They are another fun yummy holiday treat! My kids even helped me roll them into balls!
Peppermint Sandies
(I will find out where she found this!)
  • 1 cup butter, softened
  • 1/3 cup powdered sugar
  • 1/4 cup finely crushed peppermint candies
  • 1 tbsp water
  • 1/2 tsp vanilla
  • 1/2 tsp peppermint extract
  • 2 cups flour
  • 1/2 cup whipping cream
  • 6 ounces white baking chocolate
  • more crushed peppermint candies for dusting

Preheat oven to 325.

In a large bowl, beat butter with an electric mixer on high speed for 30 seconds. Add powdered sugar and 1/4 cup crushed candies. Beat until combined, scraping sides of bowl occasionally. Beat in water, vanilla and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour.

Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire rack.

Meanwhile, for the glaze...In a medium saucepan, bring whipping cream just to simmer. Remove from heat and add white chocolate, let stand 3 minutes. Stir until smooth. Let stand for 45-60 minutes or until glaze starts to thicken.

Spoon about 1 tsp of the glaze over each cooled cookie. Sprinkle with additional crushed peppermint candies!

Pecan Tassies

My sister rescued me the other day. We had Todd's work Christmas party at our house and I was trying to find some simple desserts to make. She had just made these and I had all the ingredients and had to give them a try. I have made these before I think, but not for a long time! They are just like mini pecan pies, and super simple because you don't have to stress about making the perfect crust! This recipe says it makes 24, but I only got about 16-20 because I ran out of filling. Next time I may need to put a little less filling or use more crust per mini pie!
Pecan Tassies
(I don't know where she found this!)
  • 1/2 cup butter, soft
  • 1, 3 ounce package cream cheese, softened
  • 1 cup flour
  • 1 egg, lightly beaten
  • 3/4 cup brown sugar, packed
  • 1 tbsp melted butter
  • 1/2 cup coarsely chopped pecans
  • powdered sugar for dusting

Preheat oven to 325. Make pastry--In a medium bowl, beat together the butter and cream cheese until combined. Stir in flour. Press 1 rounded teaspoon of pastry evenly into the bottoms and sides of a mini muffin pan. (Use a really rounded tsp.)

For the filling--In a small bowl combine the egg, brown sugar and butter. Stir in pecans. Spoon about 1 heaping tsp into each pastry cup.

Bake for 25-30 minutes or until pastry is golden brown and filling is puffed. Cool slightly in pan on a wire rack. Carefully remove from muffin cups, cool completely on wire rack. If desired, sprinkle with powdered sugar!

Brownie Bites with Chocolate Mousse

This chocolate mousse is the best, let me repeat, the best chocolate ever! It is definitely worth the time and effort, although it is very simple to make! It is definitely dangerous, I can be caught quite frequently after making it getting a spoon and dipping into the bowl!
I found this idea on Real Mom Kitchen. She did these little brownie bites, but put a different filling on top! I will post her recipe here and you can find the chocolate mousse recipe under desserts, posted about February!
They were a fun simple dessert and we put them on a platter and drizzled chocolate syrup over all of them and then even put some crushed candy canes on top! If you are looking for a simple Christmas dessert (or anytime dessert) look no further and try these!
Brownie Bites
  • 1 package brownie mix (9 x 13 size) or use your favorite brownie recipe
  • 1 (12 oz) package semi sweet chocolate chips
  • 1 cup whipping cream
Prepare brownies according to package directions, or make your own recipe.
Put brownie batter into greased mini muffin tins (she recommended using liners. The first time I made these I didn't use liners and they were a pain. The second time I did, but ended up taking the liners off. I also ran out of liners and did some in just greased tins and they came out better the second time letting them cool longer!). Fill tins half way. If you use your cookie scoop they fill up about perfectly.
Cook according to temperature on package or recipe for 12-15 minutes or until toothpick comes out clean.
While brownine bites bake, make your chocolate mousse (found in dessert section) or this ganache. Use a double boiler to melt chocolate chips in the cream to make a ganache frosting.
Allow brownies and ganache to cool (or mousse needs to sit in refrigerator for at least 30 minutes).
Frost brownies with ganache when the ganache cools to the consistency of frosting (or dallop on the mousse). For a holiday touch, sprinkle with crushed peppermint candies.
You can make about 24-30 or so bites!

Saucy Parmesan Chicken

I found this recipe in the Kraft foods magazine! It is super simple and has good flavor. My kids both really liked the chicken, but I put too much garlic on my pasta! Other than that it was really good! I just tossed my cooked pasta with olive oil, parmesan cheese and some garlic and it turned out light and yummy!
Saucy Parmesan Chicken
  • 4 small chicken breasts
  • 1/4 cup italian salad dressing
  • 1/4 cup grated parmesan cheese

Place all ingredients in large ziploc bag. Turn bag over several times to make sure the chicken is coated. Refrigerate chicken for 30 minutes (or longer) to marinate. Preheat oven to 425.

Remove chicken from marinade and arrange chicken on foil covered baking sheet. Bake chicken 20 minutes or until cooked through.

Serve with pasta or even mashed potatoes would be yummy!

Thursday, December 10, 2009

Scalloped Potatoes a.k.a. Funeral Potatoes

Everyone probably has a recipe for these, but just in case you don't here is one to try! These are Todd's favorite potatoes and I made them last night for our ward party and he wasn't even here to enjoy them! Marguerite gave me this recipe when we moved here, because I will admit I had never had these before until I moved here! They are super tasty and full of all that yummy stuff you try to use in moderation! So enjoy!!!
Scalloped Potatoes/Funeral Potatoes
  • 24 ounce pkg frozen shredded potaotes (thawed)
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup melted butter
  • 1 cup grated cheddar cheese
  • 1/3 cup chopped onions (I often times don't put this in!)
  • 2 cups crushed corn flakes
  • 2 tbsp melted butter

Combine thawed potatoes, soup, sour cream, cheese, 1/2 cup butter and onions. Pour into a 9x13 pan. Combine corn flakes and 2 tbsp butter and sprinkle on top.

Bake at 350 for 30 minutes. Serves 16.

Wednesday, December 9, 2009

Minute Chocolate Mug Cake

This recipe has been added before, but I found it again on and she had it posted as a visiting teaching gift idea! I decided to try it and they really turned out cute and they were fun and dangerous to make! Fun because it was instant cake, dangerous because it was instant cake!!
I added a cookie straw in it and marshmallows like on the everydayfoodstorage site and she even said to put whipped cream on it if you were bringing it right away!
She has a video on her site with how she made it, but it is really simple and turned out really fun!
Minute Chocolate Mug Cake
  • 1 mug
  • 4 tbsp flour
  • 4 tbsp sugar
  • 2 tbsp baking cocoa
  • 1 egg (1 Tbsp dry egg powder & 2 Tbsp water)
  • 3 tbsp milk (1/2 tbsp dry powdered milk & 3 tbsp water)
  • 3 tbsp oil (or try applesauce)
  • 3 tbsp chocolate chips (or try peanut butter, butterscotch, mint chips)
  • small splash vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla. Mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (it took me about 2 1/2 minutes). The cake will rise over the top of the mug but don't be alarmed! Allow to cool a little, then add cookie straw, marshmallows or whipped cream! Enjoy!! or give away!!

Cinnamon Oatmeal Pancakes

I got this recipe from Tracy's blog. I was looking at all her recipes and thought it looked really great to try. Not sure where she got it from but as I was mixing up the mix the boys got home from school. They looked at it and said it looked good and asked to have them for dinner. We did and they ALL loved them. I wasn't too sure I would like the texture for a pancake but I really liked it. Now I can't wait for pancake day to come around again. Loved them!


4 c. quick oats

2 c. white flour

2 c. whole wheat flour

1 c. dry milk

1/2 c. sugar

1 T. cinnamon

2 t. salt

3 T. baking powder

1/2t. cream tartar

Can be kept in an airtight container for up to 6 months.

To prepare: add 2 eggs, 3 T. oil, 2 c. mix and 1 c. water. Makes 8 cups of mix.

I added 8T. powdered eggs to the mix and increased water to 1 ¼ cup.


(I didn’t make the syrup but sounds really yummy and really bad for you)

2 cubes butter

2 c. white sugar

1 c. buttermilk

Boil one minute, remove from heat and add 1 t. baking soda and 1 t. sure to add almond and not will love the flavor!

Tuesday, December 8, 2009

Thick and Chewy Gingerbread Cookies

Thick and Chewy Gingerbread Cookies

*Makes about 2 dozen gingerbread men*

3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 tablespoons milk

With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.

Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.

Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).

Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.

Recipe Source: from My Kitchen Cafe ( from The New Best Recipe

Magic Fudge Sauce

I found this recipe on the everyday food storage site! She is so great to give how to use your food storage in cooking too! This was really good and the kids loved it and it was fast! The other fun part is this is like that magic shell stuff that hardens on your ice cream!
Magic Fudge Sauce
  • 1 cup (6 ounces) Semisweet Chocolate Chips
  • 1/4 cup butter, cubed
  • 3 tbsp evaporated milk (1 tbsp dry powdered milk + 3 tbsp water)
  • Vanilla Ice-cream
  • 1/2 cup sliced almonds

In a heavey saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden). Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave.

Yield about 1 cup.

Monday, December 7, 2009

Fragrant Cinnamon Ornaments

I found this last year and decided or had the time to try them this year! The boys and I made these last night for family night. They are super simple and the boys helped mix, roll, and cut out the ornaments. They smell really good and were a fun project to do with the kids!
Fragrant Cinnamon Ornaments
  • 6 tbsp applesauce
  • 10 tbsp cinnamon
  • 1 tsp ground cloves

Mix together all ingredients to form a dough. If dough is dry, add more applesauce.

Roll out dough to approximately 1/8" thick on a cinnamon sprinkled surface. Cut dough into desired holiday shapes using cookie cutters. Cut a hole in the top of each shape with a drinking straw or use a toothpick to make a hole large enough to string ribbon through.

Place shapes on a cookie sheet. Place in a 150 degree oven or the lowest setting (my lowest was 170 degrees) for 2 hours. After 2 hours, turn oven off and leave in oven for 5-6 hours or overnight. Tie ribbons through holes and use as ornaments or tie on packages!

Friday, December 4, 2009

Linda's Sprinkle Cake

I found this recipe a long time ago and have never made it! I didn't get a picture of it, and now it is all gone! It is a super simple cake and I always like the look of a bundt cake!
You can add sprinkles or mini chocolate chips! I am all for the chocolate, so I added the chocolate chips! I dusted mine with powdered sugar, but you could also frost this cake too!
Linda's Sprinkle Cake
(sorry I don't remember where I found this one)
  • 1 box yellow cake mix
  • 1 box instant vanilla pudding mix (3.4 oz box)
  • 1/2 cup oil
  • 1/2 cup water
  • 4 eggs
  • 1/2 cup walnuts, chopped (I didn't have any and left them out)
  • 1 container chocolate sprinkles (1/3 cup) or mini chocolate chips (I used about 1/2 bag)

Heat oven to 350 and grease a bundt pan.

In a large bowl, combine cake mix and pudding mix. Add oil, water and eggs. On low speed, beat 30 seconds until moistened. On medium speed, beat for 2 minutes.

Stir in walnuts, sprinkles or mini chocolate chips.

Pour into prepared pan and bake for 50-60 minutes or until cake tester comes out clean.

Cool 5-10 minutes, remove from cake pan and cool on a rack.

Serve and enjoy!

**These are some variations that were added: vanilla pudding and spice cake mix with white chocolate chips.

Monday, November 30, 2009

Turkey Pot Pie

Leftover Turkey anyone???? I have some and actually used this recipe last year! It is sooo good and I have decided as an early new years resolution to not be afraid of pie crust anymore! I even did a double crust tonight instead of cheating and only covering the top (which I have done before on pot pies)! At least once a month I am going to make a crust, so we are either having lots of pies or pot pies at our house!
My kids loved every bite too!!

Turkey Pot Pie
  • 1 recipe for a double pie crust
  • 4 tbsp butter
  • 1 small onion, finely chopped
  • 2 stalks celery, chopped
  • 2 carrots, diced (I made this even simpler by substituting 1/2 a bag of frozen carrots and peas for the celery and diced carrots)
  • 3 tbsp dried parsley
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 cubes chicken bouillon
  • 2 cups water (I used a can of chicken broth instead of bouillon and water)
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cooked turkey, cubed
  • 3 tbsp flour
  • 1/2 cup milk

Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10 inch pie pan and set aside. (I used a 9 inch and it worked fine)

Place 2 tbsp of the butter in a large skillet. Add the onion, celery, carrots (or frozen peas and carrots), parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in bouillon and water (or can of chicken broth). Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tbsp butter. Stir in turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegie mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in preheated 425 degree oven for 15 mintues. Reduce oven temp to 350 degrees and continue baking for 20 minutes, or until crust is golden brown!

Sunday, November 29, 2009

Black Forest Cheesecake

I found this recipe on real mom kitchen and had to try it! Doesn't that look yummy!!!
I planned to try it for Thanksgiving, but was worried it would be tooo heavy after eating turkey and......everything else in site! So I made it for Sunday dinner and it was super easy and super yummy! (You don't even have to bake this!)
I will never complain about something with chocolate in it (well usually) and this one had a great balance of some chocolate and some not! This was all I had leftover after dinner!
Thanks real mom kitchen for another great recipe!
Black Forest Cheesecake
  • 1 pkg (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 cup sour cream
  • 2 tsp vanilla
  • 1 carton (8 ounces) whipped topping, thawed
  • 1 chocolate crumb crust (8 inches)
  • 1/4 cup baking cocoa
  • 1 tbsp powdered sugar
  • 1 can (21 ounces) cherry pie filling (I forgot to bring this, but loved it without it)

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into the crust.

Fold cocoa and powdered sugar into remaining whipped topping mixture ( I actually had to use a wire whisk a little to make sure the cocoa was mixed in); carefully spread over cream cheese layer. Refrigerate for at least 4 hours.

Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers.

Yield: 6-8 servings

Monday, November 23, 2009

Soft Pretzels

I found this recipe at Sisters Cafe a while ago and just got around to trying it! They were super simple and the kids even helped roll the snakes and make the pretzels!
They were really yummy and wouldn't these be good to dip in cheese sauce!
Soft Pretzels
  • 1 1/2 cups warm water
  • 1 pkg yeast (or 1 tbsp)
  • 1 tbsp sugar
  • 1 tsp salt
  • 4 cups flour

Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam.

Add salt and flour and knead for 5-10 minutes; adding more flour as needed to reduce stickiness.

Divide dough into 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shapes and place on baking sheet sprayed with non stick spray.

Make an egg wash ( 1 egg + 1 tb water, lightly beaten). Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake 425 degrees for 12-15 minutes or until lightly browned!

Sunday, November 22, 2009

Peanut Butter Syrup

We love to put peanut butter on our pancakes with syrup. I found this recipe for peanut butter syrup and thought I'd try it. My kids loved it and one of them wants it every time we have pancakes or waffles. Very easy!!

Peanut Butter Syrup
1/2 cup of syrup
1 heaping tablespoon peanut butter

Heat syrup in microwave until warmed, about 30 seconds. Then stir in peanut butter until smooth. Pour over French toast, pancakes or waffles.
How easy is that? I did try it and it was good!

Thursday, November 19, 2009

Pumpkin Pancakes

I have been told and told how good pumpkin pancakes are, and so last night for breakfast Wednesday we tried them! They really are good!!! My kids loved them too, which is always a bonus too!! I found this recipe on Sisters Cafe, in fact they have 2 recipes for pumpkin pancakes to try!
Here is the recipe we tried, the great thing about this is that you can use up the leftover pumpkin that you have from all those other great pumpkin dishes!!
Pumpkin Pancakes
  • 2 cups flour (try to use half whole wheat!)
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk (use overflowing measurements!)
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tbsp oil
  • 2 tbsp vinegar

In one bowl, mix together the buttermilk, pumpkin, eggs, oil and vinegar.

Combine dry ingredients separately and then stir into pumpkin mixture just until combined.

Heat your pan or griddle, use about 1/4 cup for each pancake and enjoy!

Tuesday, November 10, 2009

Twisted Cinnamon Bread Sticks

I found this recipe or idea on She has a great video with directions and step by step to make this twisted cinnamon donuts and also a cinnamon bread. She made hers whole wheat, which is sooo much healthier, but I did the easy way with just white flour. She used her favorite wheat bread recipe, I used the Sixty minute rolls recipe for quickness and ease!
These turned out soo good and were super easy. If you want more explained directions go to her site!
Twisted Cinnamon bread sticks

Double Peanut Butter Paisley Brownies

This is a really bad picture, bu the brownies turned out really yummy! Ben picked these out and they were really easy and moist! I didn't swirl the chocolate very well, but they may not be paisley but they were definitely good! I found the recipe on the back of a Reeses Peanut Butter Chips bag.
Double Peanut Butter Paisley Brownies
  • 1/2 cup butter or margarine, softened
  • 1/4 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 2/3 cups peanut butter chips (10 oz pkg)
  • 1/2 cup hersheys syrup
Heat oven to 350 degrees. Grease a 9 x 13 pan.
Beat butter and peanut butter in large bowl. Add sugars and beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Stir together dry ingredients; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.
Bake for 35-40 minutes or until lightly browned. Cool completely in pan on wire rack.

Wednesday, November 4, 2009

Bajio Chicken

I found this on Jack and Jills kitchen and she has a great picture of it on her blog! It turned out really yummy and my kids loved it too!! Even better is, You make it in your crock pot!!
Bajio Chicken
  • 5 chicken breasts (I did only 3 for my family)
  • 1/2 cup salsa
  • 1 tbsp cumin
  • 1/2 cup brown sugar (more to taste, she added at least an extra 1/8 cup)
  • 1 (4 oz) can diced green chilies
  • 6 oz Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little corn starch mixed in water. Serve with flour tortillas, lettuce, cheese, black beans, rice and nay other taco fixings.

If you want it spicier rather than sweeter add a hotter salsa and more green chilies. She has a pico de gallo recipe on her site with this one too!

Barbequed Pork Loin Roast

My sister gave me this recipe from a Costco Celebrations cookbook! My sister altered it a little, I will put what we did in parenthesis. It turned out really really good and so easy. You barbeque the roast, but because it is sooo chilly outside we cut our roast up and made pork chops with it!
Super good, try it!!!
  • 1 1/2 lb pork loin roast
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tbsp dry sherry (or apple juice)
  • 1 1/2 tsp dry minced onions (chopped up an onion)
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 pinch garlic powder (minced 1 clove garlic)

Marinate overnight or 6-12 hours.

Barbecue til done!!

Wednesday, October 28, 2009

Spider Cupcakes

"These creepy, crawly critters are perfect for a haunted Halloween party." I found this on and think it was so fun to make with the kids and they turned out really spooky!!
Spider Cupcakes

  • 1 box Devils food cake mix (or whatever you want to use)
  • 1 can chocolate frosting (or make your own)
  • Chocolate sprinkles
  • 24 large marshmallows
  • M & M's
  • red or black licorice laces

Prepare the cupcakes according to package directions and bake.

Frost the cupcakes and then sprinkle the chocolate sprinkles on top. Cut the marshmallows in half and put on the marshmallows on top for the eyes. Dab some frosting on an M & M and then place on the marshmallow.

Cut each licorice lace into 4 pieces. You can use a toothpick to poke holes into the cupcake to insert the legs, or I just put the licorice legs into the frosting and they stuck just fine!! Put 4 legs on each side and you are done with your Spooky Spider!!

Beach Street Lemon Chicken Linguini

I found this on My Kitchen Cafe. It was a little lemony for me and my family, although I did eat it all gone (leftovers that is). I think next time I will do the marinade for the chicken but leave out the extra lemon part you put the pasta in at the end (the lemon juice, lemon zest, olive oil, green onions and parsley). I really liked the chicken marinade and the flavors it gave the chicken and pasta! So my advice is to do the marinade, cook the chicken in the marinade and then just add the pasta to this and not add the extra! You decide, but I am definitely going to try this again!!
Beach Street Lemon Chicken Linguini
***This requires marinating the chicken for 3-12 hours, so plan ahead!!!
  • 1 lb linguine
  • 2 tbsp olive oil
  • zest from one lemon
  • juice from one lemon
  • 3 green onions, chopped (white and green parts)
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 1/2 cup grated parmesan cheese


  • 1/2 cup olive oil
  • 2 cloves garlic, crushed or minced
  • 1 tbsp cajun seasoning (cut this down to 1 1/2 tsp if you want less heat but don't omit entirely or you will lose great flavor)
  • juice of one lemon
  • 2 tbsp minced fresh parsley
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc bag. Place chicken in marinade and toss to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside. (This is what I will omit next time)

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly (or omit). When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.

Sunday, October 25, 2009

Old-Fashioned Brown Bread

I found this recipe in my October/Novermber 2009 issue of Taste of Home. I love bread and this one looked very good! I figure they knew how to make bread in the olden days, and this quote made me decide to try it!! I am glad I did, it was really good!
"This chewy, old fashioned bread boasts a slightly sweet flavor that will transport you back to olden days"

Old-Fashioned Brown Bread

  • 2 1/3 cups boiling water

  • 1 cup old-fashioned oats

  • 1/2 cup butter, cubed

  • 1/3 cup molasses

  • 5 1/2-6 1/2 cups flour

  • 5 tsp active dry yeast

  • 2 tsp salt

In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120-130 degrees, stirring occasionally. (I just tested it until it felt like warm water I would proof my yeast in)

In another bowl, combine 3 1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.(I did this in my mixer with the dough hook attachment) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9 x 5 in bread loaf pans (I actually had 2 loaf and one mini loaf). Cover and let rise until doubled, about 30 minutes.

Bake at 375 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool! Enjoy!!!

Tuesday, October 20, 2009

Skillet Lasagna

I found this on a blog I love to read, in fact I probably blog stalk it everyday! It is called Sisters Stuff and they have great craft ideas, recipes and lots of other fun stuff!
I had to try this and it was an instant hit! It was super simple and if you often times don't have lasagna noodles, but everything else this is a winner! It was quick too!
Skillet Lasagna
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 clove minced garlic
  • 1 1/2 cups diced tomatoes, undrained
  • 1 1/4 cups water
  • 1 8 ounce can tomato sauce
  • 1 tbsp dried parsley flakes (she only adds 1 tsp)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 1/2 cups bow tie pasta, UNCOOKED (I probably used 3 cups)
  • 1 cup cottage cheese (strain first)
  • 1/4 cup grated parmesan cheese
  • dash basil and pepper

In a large skillet, brown beef with onions and garlic; drain.

Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt. Mix well.

Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.

Stir in cottage cheese. Cover with the parmesan cheese, and sprinkle with basil and pepper to taste if desired. Cover and cook for 5 minutes.

Friday, October 16, 2009

Apple Cider Beef Stew

Kora loved this stew and loved the sweet potatoes too!
I also halved this recipe for my family of four eaters. FYI - Christian thinks that his picture looks awful, but we really did like it.

2 lbs. stew meat
6 carrots, sliced
6 potatoes, sliced ( I used sweet potatoes this time)
2 apples, chopped
2 tsp. salt
1/2 cup chopped onion
2 cups apple cider

Place apples and vegetables in crock pot. Add meat lightly sprinkled with salt and pepper. Pour cider over meat. Cook on low for 8 hours. You can add flour if you want the sauce to be thicker. I also added a little brown sugar with my sweet potatoes!

Thursday, October 15, 2009

Sesame Chicken

This is one of Todd's favorite dinners. He had this as a teenager at a friends house all the time. We emailed his mom many years ago and she shared the recipe with us! Now its my turn to share with you! It is always a hit with the kids and we usually have it over rice!
Sesame Chicken
  • 3 or 4 chicken breasts
  • 2 tbsp oil
  • 1/4 cup sesame seeds
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 3/4 tsp ground ginger
  • 2 cloves chopped garlic

Cut chicken into cubes or sometimes I do strips. In a large frying pan, combine sesame seeds and oil. Cook over medium low heat, stirring occasionally, just until seeds are golden (about 2 minutes). Let cool. In another bowl, combine soy sauce, sugar, ginger and garlic. When sesame seeds have cooled, add them to the bowl. Mix in chicken. Cover and chill for 1-4 hours.

Arrange meat with all of the marinade in a single layer in a 9 x 13 pan. Broil about 6 inches from the heat, until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink, about 5 minutes longer. Serve over rice!

Wednesday, October 14, 2009

Chicken Noodle Soup

This recipe came from Simplify Supper. It is super simple and was really good! I didn't use vegetable broth this time, because I only have chicken bouillion. I added more noodles and more broth than called for too!
Chicken Noodle Soup
  • 1 tbsp butter
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 4 cans chicken broth
  • 1 can vegetable broth
  • 4 chicken breasts, cooked and cubed
  • 1 1/2 cups egg noodles
  • 1 cup carrots, sliced
  • 1/2 tsp basil, dried
  • 1/2 tsp oregano, dried

Melt butter in large pot over medium heat. Cook onion and celery in butter until tender (about 5 minutes). Pour in broths and stir in chicken, noodles, carrots, basil and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes before serving!

Monday, October 12, 2009

Cherry Strudel Cake

This is an easy go to dessert. Especially if you have pie filling in your food storage. I bet you could use your apple filling you canned, but you would need to probably use only 1/2 a quart! I might try that next.

1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
1 1/2 tsp. baking soda
1 tsp vanilla extract
1 tsp almond extract
4 eggs
3 cups flour
1 small can of cherry pie filling

Cream together the sugar, butter and shortening. Add the eggs and extracts. Next add the flour in. Spread 2/3 of the dough in a 9x13 pan. Next spread the cherry pie filling on evenly and spoon the remaining dough on top. Bake at 350 degrees for 35-45 minutes or until done. Now drizzle with a glaze.

Glaze: 1 cup powdered sugar and 1-2 tbsp. of milk, beat together till smooth.

Sunday, October 11, 2009

Apple Pie Filling

This is a recipe Sally Wilson gave me that she said was FABULOUS! I canned some this weekend and I am excited to try it! We did 2 batches and got 14 quart jars! Next time I do know that we will use an apple corer peeler!!
Preserved Apple Pie Filling
  • 4 1/2-5 cups sugar
  • 1 cup cornstarch
  • 2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp salt
  • 3 tbsp lemon juice
  • 5 1/2-6 lbs peeled, cored and seeded tart apples

Put first 5 ingredients in heavy kettle and stir in 10 cups of water in slowly. Cook until thick and bubbly.

Add lemon juice. Put sliced apples in clean, hot jars. Pour cooked mixture over apples (or alternate in layers). Seal and process 20 minutes in a hot water bath.

Use 1 quart jar per pie!

Wednesday, October 7, 2009

5-chip cookies

This is a Taste of Home recipe and was super yummy! I didn't actually have all 5 chips, so I had a 3 chip cookie! But all the same they were very good and I am sure the extra 2 chips added next time would make an even better cookie! If you have to leave out a chip, don't leave out the butterscotch, that was my favorite taste!
5-Chip Cookie
  • 1 cup peanut butter
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup old-fashioned oats
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips, and butterscotch chips.
  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.
  2. Drop onto cookie sheets with cookie scoop and Bake at 350 for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks!

Friday, October 2, 2009

Sugar Cookie Bars

These turned out super yummy and were super easy! I even think you could use a cookie cutter and get some shapes out of this recipe and then get to eat the scraps!
Thanks Real Mom Kitchen for another great recipe!

Sugar Cookie Bars
  • 1 cup butter, room temp.
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In another bowl combine dry ingredients and add to the wet mixture. Mix until combined. Spread onto a greased cookie sheet (13 x 18 pan). (I used a mini roller to help evenly spread the dough out!) Bake at 375 for 10-15 minutes, until light golden brown and a toothpick comes out clean. Cool completely and frost.


  • 1/2 cup butter, room temp
  • 1/2 cup shortening (I think I will try butter flavored next time)
  • 1 tsp vanilla
  • pinch of salt
  • 4 cups powdered sugar
  • 5 tbsp milk
  • food coloring, if desired

For frosting, combine butter (make sure it is room temp, otherwise it will be lumpy in your frosting) and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1 cup increments until combined, then add milk and mix until smooth and spreading consistency. (I alternated the powdered sugar and tbsp of milk) Spread over cooled bars and enjoy!!

Thursday, October 1, 2009

S'mores Brownies

I found this recipe on and decided to try them. I definitely like the REAL smore on a fire, but these were also good!
The kids thought they were great fun, I might leave off the graham crackers next time!

S'mores Brownies
8-10 graham crackers
1 box fudge brownie mix
3 cups miniature marshmallows
2/3 cup chopped peanuts (optional)
1 cup semi-sweet or milk chocolate chips
  • Place graham crackers in a single layer on the bottom of a greased 9 x 13 pan or line with foil. ( I sprayed the foil too!) A couple of the crackers will need to be cut/broken to fit in the pan.
  • Prepare brownies according to package directions and pour batter over the crackers. (You could probably use a homemade brownie recipe too!)
  • Bake at 350 for 25-30 minutes until a toothpick comes out clean.
  • When brownies come out, top with marshmallows and chocolate chips.
  • Return the pan to the oven for 3 more minutes and then sprinkle with nuts if desired.
  • Cool before cutting into squares!

Mom's Chili

It is feeling "chilly" outside and doesn't that just make you feel like eating "CHILI"!
This is my mom's recipe and it turns out great everytime! I think you could adapt it to go in your crock pot too!!
Mom's Chili
5 cans (15 oz) kidney beans
(other option is to use 1 lb dried kidney beans and soak in 6 cups water overnight)
2 onions chopped (I had large onions and only used 1)
1 clove garlic (I added 2 cloves)
2 lbs ground beef
3 tsp salt
1/4 tsp pepper
1-3 tsp chili powder
1/4 tsp crushed red pepper
1 tsp paprika
4 cups tomato juice
(I added a can (14.5 oz) of crushed tomatoes or could use diced also)
Cook the ground beef and drain. Add all ingriendients to a stock pot and you may need some water depending on how thick you like it. Simmer together for at least one hour on low. (Or put everything in your crock pot and turn on low for a few hours!)

Thursday, September 24, 2009

Tortilla Soup

I love making Emily's Tortilla Soup from Pampered Cheif, but I tried this one last night and LOVED it. It has a lot of good flavors and my kids were asking for more! I didn't make the chipotle crema, but the spice one the fried tortillas was YUMMY! You'll have to give the fried tortillas a try!

Tortilla Soup
from: Emeril "BAM"


2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows


In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

Chipotle Crema:

1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
Yield: 1/2 cup

Tuesday, September 22, 2009

Chicken Chimichangas

I made this last week and didn't get a picture! My family loves this and it is quick and easy meal! The nice thing is I usually have all the ingredients on hand!
Chicken Chimichangas
(my sister gave this to me, so I don't know where it came from!)
2 1/2 cups shredded chicken, cooked
1 cup crumbled queso fresco cheese (I just use what I have on hand, and its still great)
1/4 cup chopped green onions
1 tsp dried oregano
1 garlic clove, minced
1 can chopped green chilies
1 (16 oz) can refried beans (I also like to substitute and use black beans)
6 flour tortillas
  • Preheat oven to 500 degrees
  • Combine first 6 ingredients. Spread beans down center of tortilla (beans uncooked), top with chicken mixture. Roll up and place on a greased cookie sheet seam side down. Spray tops with cooking spray and Bake for 7 minutes or until browned on top.
  • Serve with salsa, sour cream, chips, rice, anything you want!


I found this recipe on a blog and decided to try it this year. It was a huge success (as she described on the blog) and I am really glad to have made some (thanks Michelle for motivating to get it done!). It is Marla's recipe, so if you are knee deep in tomatoes right now and want a new recipe to try, give this one a try~
1 qt tomatoes, peeled and chopped
1 onion, chopped
1 can diced green chilies
1 green pepper, chopped
2 1/2 jalapeno peppers, chopped
1 tbsp garlic salt
1 tbsp red wine vinegar
Boil all ingredients together for 30 minutes--Process for 30 minutes in water bath if canning.
**the more jalapenos, the hotter it gets, this recipe is on the milder side!
(We got about 6 1/2 pints from doubling this recipe)

Saturday, September 19, 2009


I had a few people want the recipe I have come up with for oatmeal. It is good ole oatmeal like you get from the oatmeal packets you buy at the store. I have tried for a while and this is what I came up with for how we like our oatmeal. We are fans of the maple and brown sugar. You can add what ever you like but this is a good base.
(and uses
some food storage items:)

6 cups quick cooking oats
1/4 cup powder milk
1 to 1 1/4 cup *sugar
(I put a heaping 1/2 cup brown and heaping 1/2 cup white)
1 tsp salt
Mix all together in a big bowl or container (or #10 can). Keep in an air tight container (I put mine in the fridge but it will stay good for up to 6 months in the cupboard). When serving, stir or shake container. Put 1/2 cup oatmeal in bowl and add 3/4-1 cup boiling water. I never make oatmeal in the microwave, it makes it too hot and always boils over. Just add enough water how you like it and let it sit for about a minute.

Add the following to the whole recipe not just each individual serving-
Maple and Brown sugar: I add 2 T powder maple flavoring. I found this on line at a spice store, if you can't find it or don't want to buy it, add a little maple syrup after it is cooked (and reduce the sugar).

Cinnamon: Add 1/2 tsp cinnamon and 1/4 tsp pumpkin pie spice
I have also found at Alison's Pantry you can get mini cinnamon drops and they are just like the cinnamon in cinnamon roll oatmeal packets. They dissolve in the hot water. Yum!

Those are the only types my boys like but you can add raisins or dried apples before the boiling water if you like fruit in your oatmeal.

*you can always go less sugar and add it after it is cooked. If the sugar comes out at my house the boys put way too much on. I'd rather add it how we like it now and keep the sugar in the cupboard!

This makes 14- 1/2 cup servings (before you add water). The packets from the store are about 1/3 cup serving. The powdered milk in this recipe makes it creamy and yum. My family loves it and it is much cheaper to make it yourself. Enjoy!!

Wednesday, September 9, 2009

Chocolate-Zucchini Cupcakes

I found yet another great recipe from real mom kitchen! She found this recipe and adapted it from one at! I didn't put the frosting on them, because I loved them just the way they were or I was too lazy to make the frosting! Either way, the cupcakes were very yummy and you can't even tell the zucchini is in there! Try both ways, next time I will definitely try the frosting too!!
Chocolate-Zucchini Cupcakes
  • 2 (1 ounce) squares unsweetened chocolate, melted (or I used 6 tbsp unsweetened chocolate powder + 2 tbsp oil)
  • 3 eggs
  • 1 3/4 cups packed brown sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups grated zucchini
  • 1/2 cup mini chocolate chips (I only had regular and it was fine)
  • 3/4 cup chopped walnets ( I didn't put the nuts in)

Preheat the oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beated egg mixture. (If using unsweetened cocoa powder you don't have to cook it)

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips.

Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (mine were probably a little fuller).

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting (see below) and garnish with walnuts.

Chocolate Cream Cheese Frosting

  • 1 (8 oz) pkg cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 4 cups sifted powdered sugar (you may want less depending on how stiff you want your frosting)
  • 1/2 cup cocoa powder

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Tuesday, September 8, 2009

Fried Rice

I got this recipe from my sister-in-law who served her mission in Thai Land. She says this is the closest you can get to good homemade Fried Rice. You may be a little afraid of the fish sauce, but it makes a big difference in making the dish really yummy!

  • 4 cups of steamed rice
  • 1/2 cup onion, diced
  • 1 tsp. Minced garlic
  • 1 1/2 tbsp. Soy sauce
  • 1/2 tbsp. Fish sauce
  • 1/4 cup chopped green onion
  • 2 eggs, beaten
  • 2 tbsp. Vegetable oil
  • black pepper to taste
  • handful of peas
  • can add sliced ham, cooked chicken or cooked shrimp

  1. Have all the ingredients measured and ready
  2. Saute garlic and onion in heated oil until they turn light brown, Add rice, stir and cook until rice is well mixed with onion and well heated through. Add your meat now.
  1. Add soy sauce, fish sauce, and black pepper. Stir and cook for one minute
  2. Add eggs, stir and cook until egg is cooked and well mixed with the rice. Mix in the green onion and peas. Remove from heat and serve.

Korean Marinade

I thought this marinade was really yummy. I did not end up skewering the meat but barbecued it whole and than sliced it to serve.

Korean Marinade for Steak kabobs

1/3 cup chopped green onions
2 tbsp. brown sugar
1/4 cup fresh chopped parsley
1/4 cup water
3 Tbsp. sesame oil
1/4 cup soy sauce
5 cloves garlic, crushed

combine the above ingredients. Slice chuch steak into 1/4 to 1/2 inch thick slices. Marinate meat for 8 hours or overnight. Weave strips of steak onto skewers andcook on a hot barbecue for 8 minutes. Serve

Grilled Steak with Blue Cheese Potatoes

I made this this weekend with Elk Steak. And they were really yummy!! I'm not even that much of a blue cheese fan, but I loved it. I did end up broiling the potatoes instead of grilling them.

Grilled Steak with Blue Cheese Potatoes

by: Martha Stewart

Serves 4

* 3 garlic cloves, coarsely chopped

* 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish

* 1/4 cup plus 2 tablespoons Worcestershire sauce

* 2 tablespoons extra virgin olive oil, plus more for brushing

* Freshly ground pepper

* 1 3/4 pounds skirt steak

* 1 1/2 pounds small red potatoes

* Coarse salt

* 3 ounces blue cheese, crumbled


1. Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.

2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

3. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Tuesday, September 1, 2009

Slow-cooker Lasagna

Totally bad pictures, but it turned out good! I think next time I will do it the 4 hours instead of 5 and then add some more spaghetti sauce. It may have been a little dry because I cooked it a little long too! It was perfect for my day yesterday! We had soccer games at 5:00, and it was wonderful to have lasagna waiting and ready when we got home!
Super simple too!

Slow-Cooker Lasagna
from Kraft food and family magazine

1 lb ground beef ( I added 2 cloves garlic to this)
1 jar (26 oz) spaghetti sauce (next time I am going to add 1 can of tomato sauce with this)
1 cup water
1 container ricotta cheese (15 oz)
1 pkg (7 oz) mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 egg
2 tbsp, chopped fresh parsley (I just sprinkled the dry stuff)
6 lasagna noodles, uncooked
Make it:
Brown the meat in large skillet; drain and add garlic if you want. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 tbsp parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half noodles, broken to fit, and half cheese mixture on top of noodles. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce.
Cover with lid.
COOK on LOW for 4-6 hours (try 4 first) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Thursday, August 27, 2009

Zucchini Spice Cupcakes

All I can say is YUMMY YUMMY YUMMY!
I really liked this recipe and it turned out great! I found it on real mom kitchen's blog and she adapted the recipe a little from a Martha Stewart cupcake book!
I have had difficulties with zucchini bread lately, so I decided to give cupcakes a try and I am really glad I did!
Just look at that monster bite! They are super moist and the cream cheese frosting is really good! I will say they were also excellent without the frosting too!!
Thanks real mom kitchen for another great recipe!
Zucchini Spice Cupcakes
adapted from Martha Stewart Cupcake Book

3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsps ground cinnamon
1 tsp ground nutmeg (Martha used 1/2 tsp fresh grated nutmeg)
1/4 tsp cloves
1 cup oil
2 large eggs
1 tbsp vanilla extract
3/4 tsp finely grated lemon zest (I didn't have this, and they were good still!)
2 cups light brown sugar
3 cups packed grated zucchini
1 cup walnuts (about 3 ounces), toasted and coarsely chopped (I omited this)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners, (this says it makes 24 cupcakes, I got 29). Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla and zest until well blended; whish in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts (pecans).
Divide batter evenly among lined cups, filling about 3/4 full. Bake until cake tester comes out clean, about 20 minutes. Transfer to wire rack to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temp before serving.
Cream Cheese Frosting
1 (8 oz) pkg cream cheese at room temp.
1/4 cup butter (1/2 stick) at room temp.
4 cups sifted powdered sugar
1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time until desired consistency!