Wednesday, January 30, 2013

Golden Sweet Cornbread

I HATED cornbread till a couple of years ago, I found this recipe and did a little tweaking and now I LOVE eating it.

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
Spray or lightly grease a 9 inch round cake pan ( I use a cupcake pan).
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Stir in egg, milk and vegetable oil until well combined.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (It typically takes about 12-15 minutes for a cupcake pan)

 This is amazing with my Italian Roast!

Meatball Pie

I love this simple recipe!  It is delicious and quick what more can you ask for?

Meatballs ( I use my Meatball Nirvana recipe that you can find here on my blog)            
1/2 cup pizza sauce                                    
1 package (4 ounces) shredded Italian-style cheese blend, pizza cheese blend or mozzarella cheese (1 cup)                          
1/2 cup Original Bisquick® mix                                
1 cup milk                                         
1 egg

Heat oven to 400°F. Spray 9-inch pie plate with cooking spray or grease with shortening.
Stir meatballs (enough to cover bottom of plate) and pizza sauce in pie plate; arrange evenly.
Sprinkle with cheese.
Stir remaining ingredients in small bowl with fork or wire whisk until blended.
Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes before serving

Monday, January 28, 2013

Texas Trash

So pretty much this is just the Chex Mix recipe.  I absolutely loved this as a kid and now I love making it with my kids, it is a yummy snack!  I remember every Thanksgiving my grandmother would make this and for some reason hers always tasted better than anyone else's.  This was what I looked forward to most on Thanksgiving.  Who needs a turkey or mashed potatoes when you have Grammy's trash?

3cups Corn Chex® cereal (I buy Crispix it's cheaper and has rice on one side and corn on the other)
3cups Rice Chex® cereal
3cups Wheat Chex® cereal
1cup mixed nuts
1cup bite-size pretzels
1cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces (I dont add these my kids dont enjoy them)
6tablespoons butter or margarine (I double this)
2tablespoons Worcestershire sauce (I double this) 
11/2 teaspoons seasoned salt (I double this)
3/4teaspoon garlic powder (I double this)

1/2 teaspoon onion powder (I double this)

Heat oven to 250°F.
In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside.
In ungreased large roasting pan, melt butter in oven.
Stir in seasonings.
Gradually stir in cereal mixture until evenly coated.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels to cool, about 15 minutes.
Store in airtight container.

Homemade Chex yum!

Saturday, January 26, 2013

Honey Grilled Shrimp

Let me preface this by saying I do not enjoy shrimp I don't eat anything that lives in water.  However I have made these at several cookouts we have had and always get several compliments.

1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce                                   
  1. In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat.
  2. Cover, and marinate in the refrigerator for 1 hour.
  3. Preheat grill for high heat.
  4. Thread shrimp onto skewers, piercing once near the tail and once near the head.
  5. Discard marinade.
  6. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce.
  7. Set aside for basting.
  8. Lightly oil grill grate.
  9. Grill shrimp for 2 to 3 minutes per side, or until opaque.
  10. Baste occasionally with the honey-butter sauce while grilling.

*Make sure to soak skewers in water for atleast 30 minutes so that they do not burn!

Friday, January 25, 2013

Broccoli Cheese Soup

I met my wonderful and handsome husband at Jason's Deli, he was my boss...  This recipe reminds me of the broccoli cheese soup I would eat there.  I LOVE it! 

3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped (I use onion powder and garlic I don't meaure I just add it till I smell it)                                  
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg. Velveeta), ( I use a can of cheese soup, much easier and quicker)
1 pinch ground pepper
  1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes.
  2.  In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
  3. Add the flour to the onions and stir well, forming a pasty substance.
  4. Gradually add the milk and stir until thick.
  5. Add this mixture to the broccoli mixture in the pot and stir well.
  6. Then add the cheese, stirring until melted.
  7. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

I top it with shredded cheese before serving.  Yummy!!!

Thursday, January 24, 2013

Macadamia Nut Cookies

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 (3.5 ounce) jars macadamia nuts, chopped ( Very expensive but oh so good!) 
2 cups semisweet chocolate chips
1 cup vanilla baking chips ( I never add these... just not something I want to spend the money on)
In a mixing bowl, cream butter and sugars.
Add eggs and vanilla; beat on medium speed for 2 minutes.
Combine flour, baking soda and salt; add to creamed mixture and beat for 2 minutes.
Stir in nuts and chips.
Cover and refrigerate several hours or overnight.
Drop by tablespoonfuls 2 in apart onto ungreased baking sheets.
Bake at 375 degrees for 10-12 minutes or until golden brown.
Cool on pans for 1 minute before removing to wire racks; cool completely.

Wednesday, January 23, 2013

Chocolate-Hazelnut Ravioli

Today I found a list of 0 calorie foods but how much fun is that?  NONE!  So if you arent necesarily watching that diet and feel like you deserve a splurge this is it.  I love these and so does my neighbor... I think last time I made them he ate 4!

  • 16 wonton wrappers
  • 1 egg, beaten to blend
  • 1 cup chocolate-hazelnut spread (recommended: Nutella)
  • Vegetable oil, for frying
  • Powdered sugar, for dusting
    The first thing I do is lay out a few of my wonton wrappers. (I do this in batches)
    I put a dollop of Nutella in the center of the wrapper.
    Brush the edges of the wrapper with the egg wash.
    Fold to make a triangle.
    Drop in the preheated fryer (350 degrees).
    Fry till golden.
    Drain on plate covered with a paper towel.
    After setting these on the plate you are going to serve them on you candust with powdered sugar however I prefer them without.
    Chocolate-Hazelnut Ravioli Don't those look beautiful?

    Tuesday, January 22, 2013

    Ooey-Gooey Cinnamon Buns

    These are so delicious the guys at hubby's work request them on a regular basis.  I love that the messy stuff is on bottom and not on the top it makes them not quite as sticky.  I hope you enjoy these as much as we do!

    1 teaspoon white sugar
    1 (.25 ounce) package active dry yeast
    1/2 cup warm water (110 degrees F/45 degrees C)
    1/2 cup milk
    1/4 cup white sugar
    1/4 cup butter
    1 teaspoon salt
    2 eggs, beaten
    4 cups all-purpose flour
    3/4 cup butter
    3/4 cup brown sugar
    1 cup chopped pecans, divided
    3/4 cup brown sugar
    1 tablespoon ground cinnamon
    1/4 cup melted butter (for this step I dont melt my butter and I just spread it on with a butter knife... I dont measure)
    In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.
    Let stand until creamy, about 10 minutes.
    Warm the milk in a small saucepan until it bubbles, then remove from heat.
    Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted.
    Let cool until lukewarm.
    In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine.
    Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
    When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
    Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat.
    Stir in 3/4 cup brown sugar, whisking until smooth.
     Pour into greased 9x13 inch baking pan.
    Sprinkle bottom of pan with 1/2 cup pecans; set aside.
    Melt remaining butter; set aside.
    Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
    Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle.
    Brush with melted butter, leaving 1/2 inch border uncovered;
    Sprinkle with brown sugar cinnamon mixture.
    Starting at long side, tightly roll up, pinching seam to seal.
    With serrated knife, cut into 15 pieces; place cut side down, in prepared pan.
    Cover and let rise for 1 hour or until doubled in volume.
    Meanwhile, preheat oven to 375 degrees F (190 degrees C).
    Bake in preheated oven for 25 to 30 minutes, until golden brown.
    Let cool in pan for 3 minutes, then invert onto serving platter.
    Scrape remaining filling from the pan onto the rolls.

    Raegan Mirick's photo.
    Raegan Mirick's photo.

    Monday, January 21, 2013

    Chocolate Truffles

    I just made these for the first time and Oh My Heavens they are delicious!  I could honestly sit and eat them all at once. 

    3 cups (18 oz.) semi-sweet chocolate chips
    1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    1 tablespoon vanilla extract
    Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, powdered sugar or colored sugars

    MELT chocolate chips with sweetened condensed milk in large saucepan over low heat.
    Remove from heat; stir in vanilla.
    POUR into medium bowl.
     Cover and chill 2 to 3 hours or until firm.  ( I only chilled for about 90 minutes)
    SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies.
    Chill 1 hour or until firm.

    Chocolate Truffles

    These are what they look like in cocoa powder my favorites though were rolled in pecans and the kids loved the ones with sprinkles!

    Saturday, January 19, 2013

    Mozzarella and Tomato Salad

         This is such a quick and yummy side dish.  I like to make it earlier in the day so that the flavors have a little time to blend. (When doing it earlier in the day I wait to add the tomatoes so they dont get soggy).
    Paula's Mozzarella and Tomato Salad

    2 large ripe tomatoes, peeled and sliced 1/4-inch thick
    8 ounces fresh mozzarella, sliced 1/4-inch thick
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons extra-virgin olive oil
    8 fresh basil leaves

    1. Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.
    1. Sprinkle with the salt and pepper.
    2. Drizzle with the oil.
    3. Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices.


    Wednesday, January 16, 2013

    Maple Glazed Carrots

    One night while making dinner I found a recipe for glazed carrots, I decided to add a little something extra and topped it with a little syrup and the outcome according to hubby is amazing... even the kids love it.

    3 cups chopped carrots (about 1-inch pieces)
    4 to 5 teaspoons sugar
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    2 tablespoons unsalted butter
    1 1/4 cups water
    About 3 tb maple syrup

    Place all of the ingredients (except syrup) in a 10-inch saute pan and place over high heat.

     Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes. (Mine usually takes a lil longer)

    Pour syrup on top and stir so carrots are covered.

    Remove from the heat and set aside until ready to serve.

    Sunday, January 13, 2013

    Chocolate Chip Muffins

    Last night hubby was working and I needed something to do so I decided to make muffins to take to our life group this morning at church.  I mixed them up Saturday night and just poured them in the muffin pan and baked this morning.  Super easy!  These were delicious and seem like they would freeze well however my favorite thing about them was that after they cooled for a few minutes they popped right out of the pan (I hate when you have to dig things out).  So here is the recipe-

    2 cups all-purpose flour
    1/3 cup light brown sugar, packed
    1/3 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup unsalted butter, melted and cooled
    2 eggs, lightly beaten
    2/3 cup whole milk
    1 1/2 teaspoons pure vanilla extract
    1 1/2 cups milk chocolate chips

    Preheat the oven to 400 degrees F.
    Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
    In a large bowl, whisk together flour, sugars, baking powder, and salt.
    Set aside.
    In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
    Make a well in the center of the dry ingredients and pour the liquid ingredients into the well.
    Stir until ingredients are just combined - do not over mix the batter.
    Fold in the chocolate chips.
    Evenly divide the batter into the prepared muffin pan wells.
    Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
    Remove muffins to a wire rack and cool for at least 5 minutes.
    Serve warm or at room temperature.

    A user's photo.

    Saturday, January 12, 2013

    Parmesean Puff Pastry Sticks

    This is such an amazing appetizer!  I absolutely love them and could eat them all in one sitting!

  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1 cup freshly grated Parmesan
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter, melted

  • Preheat oven to 400 degrees F.
    Lightly grease a baking sheet.
    On a lightly floured surface, unfold pastry sheets.
    Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.
    In a shallow dish, combine cheese, basil, and garlic.
    Brush pastry sticks with melted butter.
    Roll pastry in cheese mixture, lightly coating each side.
    Gently twist pastry sticks, and place on a prepared baking sheet.
    Bake for 12 minutes.
    Remove to wire racks to cool.

    Parmesan Puff Pastry

    Thursday, January 10, 2013

    Chicken Diane

    I LOVE this dish.  It is so simple and delicious and it looks beautiful with fresh herbs from the garden!

    4 boneless skinless chicken breast halves
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 teaspoons olive oil
    2 teaspoons butter
    1 tablespoon lemon juice
    1 tablespoon minced fresh parsley
    2 teaspoons Dijon mustard
    1/4 cup reduced-sodium chicken broth
    3 tablespoons chopped green onions
    Flatten chicken to 1/4-in. thickness;
    sprinkle both sides with salt and pepper.
    In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a meat thermometer reaches 170°.
    In the same skillet, whisk the lemon juice, parsley and mustard until blended.
    Whisk in broth and green onions; heat through.
    Serve with chicken.

    Originally from Taste Of Home

    Tuesday, January 8, 2013

    Baked Potato Pizza

    I love this pizza.  I typically make my own pizza crust but that recipe is for another day!

    1 (6.5 ounce) package pizza crust mix
    3 medium unpeeled potatoes, baked and cooled
    1 tablespoon butter or margarine, melted
    1/4 teaspoon garlic powder
    1/4 teaspoon dried Italian seasoning
    1 cup sour cream (I use ranch dressing) 
    6 bacon strips, cooked and crumbled
    3 green onions, chopped
    1 1/2 cups shredded mozzarella cheese
    1/2 cup shredded Cheddar cheese
    1. Prepare crust according to package directions.
    2. Press dough into a lightly greased 14-in. pizza pan;
    3. Build up edges slightly.
    4. Bake at 400 degrees F for 5-6 minutes or until crust is firm and begins to brown.
    5. Cut potatoes into 1/2-in. cubes.
    6. In a bowl, combine butter, garlic powder and Italian seasoning.
    7. Add potatoes and toss.
    8. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses.
    9. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned.
    10. Let stand for 5 minutes before cutting.
    11. Twice-Baked Potato Pizza Recipe

    Monday, January 7, 2013

    Chicken Pot Pie

    So we have been to The Lady and Sons (Paula Deens restaraunt) several times now and one of those times Phillip ordered a chicken pot pie.  He loved it, so today, I found the recipe and decided to make it for him.  After the first bite he said "this tastes like the one I had at Paulas".  To me that means success.  It was amazingly good and I loved how the golden lattice crust pretty much begged me to dig in.  Make sure to read my notes at the bottom!

  • 4 sheets frozen puff pastry (I used two because I made one big pie)
  • 1 egg, beaten
  • 4 chicken breast halves, or 2 cups leftover cooked chicken
  • Seasoned salt and pepper
  • 2 tablespoons cooking oil
  • 1/3 cup butter
  • 2/3 cup all-purpose flour
  • 1 quart heavy cream (I used about 3's all I had and I thought it was plenty)
  • 1/4 cup chicken base (broth)
  • 1 tablespoon minced garlic
  • 1/2 small yellow onion, minced (I used onion powder this is just because I HATE the texture of onions)
  • 1 cup frozen green peas, cooked (I only used 1/2)
  • 1 cup chopped cooked carrots (I only used 1/2)
  • Pinch fresh grated nutmeg, optional (Didn't use)

    * I added about a cup of potatoes
    * I also grated a little fresh parmesean (about 1/4 cup) on before putting the crust on top.
    Preheat oven to 350 degrees F.
    Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long.
    On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.
    Brush beaten egg onto each lattice square.
    Bake for 5 minutes, or until dough has risen and turned light golden brown.
    Set aside until ready to assemble pies.
    Leave oven on at 350 degrees F.

    Season chicken with seasoned salt and pepper.
    Heat oil in a large skillet over medium-high heat.
    Add chicken and saute until cooked through.
    Remove from heat and cut into chunks.
    Alternatively, you may use precooked chicken.
    In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.
    Slowly add cream and keep stirring.
    Add chicken base, garlic, and onion and stir until thickened.
    Add peas, carrots, nutmeg, if using, and cut up chicken.
    Remove from heat.
    Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
    Bake for 5 minutes or until bubbly.
    Any remaining pie filling may be frozen.

    *My five year old helped alot with this recipe, he really enjoyed making it together.

    Lady and Sons Chicken Pot Pie

    Thursday, January 3, 2013

    No Rise Rolls from Pinterest

    I made these last night for a quick bread to go with dinner.  They were good not great but they worked in a pinch... we had a few leftover and I tried one for breakfast and it wasn't near as good.  :(
    However I feel like I will probably use this recipe again and add a few fresh herbs!

    2 ½ C warm water
    3 Tbsp sugar
    3 Tbsp yeast
    2 Tbsp olive oil
    6 C flour
    2 tsp salt
    1 tsp baking powder

    Stir water, yeast, and sugar together.
    Leave for 5 minutes until it becomes frothy on top.
    Add oil, flour, salt and baking powder and mix well. .
    Knead for 6-8 minutes on floured surface.
    Form rolls and place on a pizza stone (I used a muffin pan).
    Bake rolls at 400 degrees for 12-15 minutes.

    Wednesday, January 2, 2013

    Baked Potato Soup

    The past few days have been perfect soup weather so I wanted to share this tasty recipe with you.  Our family (hubby, the kids, and I) love this, in fact my kids all request that I make this whenever I am making out my menu's, although I do love this soup I highly doubt that I could eat it every week.  The first time I made this my handsome husband said it was better than his mom's potato soup ( shh don't tell ;) )  Seeing as how I didn't start cooking until we were married (I was 19 and didn't do much cooking the first year so let's say 20) I was super thrilled with this complement.  One night I made dinner for my neighbor's and took them this soup and they talked about it for a week and how much they liked the flavor.   

    3 bacon strips, diced
    1 small onion, chopped (Iuse powder) 
    1 clove garlic, minced
    3 tablespoons all-purpose flour
    1 teaspoon salt
    1 teaspoon dried basil
    1/2 teaspoon pepper
    3 cups chicken broth
    2 large baked potatoes, peeled and cubed
    1 cup half-and-half cream (I use cream) 
    1/2 teaspoon hot pepper sauce
    Shredded Cheddar cheese
    Minced fresh parsley
    In a large saucepan, cook bacon until crisp.
    Drain, reserving 1 tablespoon drippings.
    Set bacon aside.
    Saute onion and garlic in the drippings until tender.
    Stir in flour, salt, basil and pepper; mix well.
    Gradually add broth.
    Bring to boil; boil and stir for 2 minutes.
    Add the potatoes, cream and hot pepper sauce
    Heat through but do not boil.
    Garnish with bacon, cheese and parsley.
    *I tend to add more garlic powder and onion powder
    *I also stir in a can of cheddar cheese soup (Campbells) just to make it extra cheesy!
    *The bacon drippings is what makes this recipe!

    Tuesday, January 1, 2013

    Meatball Nirvana

    I started making these meatballs a few years ago and have not used another meatball recipe since.  I prefer these without sauce and Phillip likes his with the marinara... I typically make meatball subs and sauce his up and leave mine and the kids plain.

    1 pound extra lean ground beef
    1/2 teaspoon sea salt
    1 small onion, diced  ( I hate the texture of onions so I use 1 tsp onion powder)                                  
    1/2 teaspoon garlic salt
    1 1/2 teaspoons Italian seasoning                                   
    1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
    1 1/2 tablespoons Worcestershire sauce
    1/3 cup milk
    1/4 cup grated Parmesan cheese
    1/2 cup seasoned bread crumbs

    Preheat an oven to 400 degrees F (200 degrees C).
    Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, hot pepper sauce, and Worcestershire sauce; mix well.
    Add the milk, Parmesan cheese, and bread crumbs.
    Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. 
    Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

    Before putting in the oven I also like to grate parmesean over the top of the meatballs for a little extra flavor.
    Toast some french bread with butter and garlic, slap on some meatballs, and cheese and you have a sandwhich that you will fall in love with!

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