Tuesday, February 26, 2013

Cheeseburger Soup

Tried out a new recipe tonight and it was a hit with everyone in my house so I wanted to share it with you.

1/2 pound ground beef
3/4 cup chopped onion (I used 1 tsp onion powder)

1 teaspoon dried parsley (I used fresh... I love the color it added)
4 tablespoons butter
3 cups chicken broth

1/4 cup all-purpose flour
1 tsp garlic salt
2 cups cubed Cheddar cheese

Cheeseburger Soup I Recipe

Monday, February 25, 2013

Hasselback Potatoes

I love potatoes!  They make my heart happy, such a high calorie but great side to almost any meal.  These are absolutely melt in your mouth amazing!

  • 4 medium baking potatoes (8 to10 ounces each)
  • 1 ounce lemon juice
  • 1/3 cup butter, melted
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons sea or kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup finely grated mixed Parmesan ( I used fresh Parmesean and Colby Jack)
    Preheat the oven to 400 degrees F.
    Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning.
    Once they are all peeled, remove them from the water and pat dry.
    Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom.
    This should create a fan type finish to the potatoes.
    Next, using a whisk, blend the butter, parsley, salt and pepper. (I also added 1 tsp garlic powder and 1 tsp onion powder)
    Make sure to mix well.
    Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well.
    Place the potatoes on a baking sheet and bake for 30 minutes.
    After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top.
    Divide the cheese mixture over the potatoes (I stuffed it into the cracks). 
    Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.

    Sunday, February 24, 2013

    Menu for 2-25 to 3-3

    As many of you know every week I plan out my menu for the upcoming 7 days.  I keep a paper copy posted on my fridge so that every morning I can see what meat I need to pull out.  Having a menu cuts down on time spent trying to figure out at the last minute what to make it also helps you resist the urge to go out to eat.  This is the site I use to print off my menu  there are several different formats this is just the one that works best for me.

    B-  Pancakes and Bacon
    L- Schwann's Pizza
    S- Chex Mix
    D- Fried Chicken with Honey Pecan Glaze, Okra, Hasselback Potatoes

    B- MOPS Chocolate Chip Muffins
    L- Cheese Quesdaillas
    S- Fruit Skewers
    D- Cheeseburger Soup (new recipe)

    B- Yogurt and Fruit
    L- PB&J
    S- Trail Mix
    D- Yummy Honey Chicken Kabobs, Glazed Carrots, Macaroni and Cheese

    B- Chocolate Chip Filled Croissants
    L- Popcorn Chicken, pretzels, and grapes
    S- Peanut Butter Cookies
    D- Meatball Subs and Chips

    B- One Eyed Sailor
    L- Out (will be working on remodeling bathroom may not have water on)
    S- Pretzels
    D- Finding a recipe for something new will update!!!

    B- Breakfast Enchiladas
    L- ?
    S- Popcorn
    D- Cheeseburgers, potato salad and corn

    B- French Toast Casserole
    L- Chicken and Rice, Peas, Biscuits
    S- Mandarin Oranges
    D- Leftovers after Awanna

    The red is how well I stuck to my menu... I will update again after Saturday and Sunday.

    Saturday, February 23, 2013

    I'm Back

    After a week at Disney I am back!  Hopefully I will have time to post a new recipe tomorrow, today I am concentrating on recovering from vacation!

    Friday, February 15, 2013


    I really love these brownies they are extremely moist and light.

    1/2 cup butter, melted
    1 cup white sugar
    2 eggs
    1/2 cup self-rising flour
    1/3 cup unsweetened cocoa powder
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1/2 cup chopped walnuts (optional)
    I also add in a bit of Nutella just to give it a little something extra.
    Preheat oven to 350 degrees F (175 degrees C).
    Grease and flour an 8x8 or 9x9 inch baking pan.
    In a medium bowl, beat together the butter and sugar.
    Add eggs, and mix well.
    Combine the flour, cocoa and salt; stir into the sugar mixture.
    Mix in the vanilla and stir in walnuts if desired.
    Spread evenly into the prepared pan.
    Bake for 25 to 30 minutes in the preheated oven, or until edges are firm.
    Cool before cutting into squares.

    Tuesday, February 12, 2013

    Chocolate Pecan Pie

    This is my treat to myself anytime we go eat at Paula Deen's The Lady and Sons Restraunt.  I absolutely adore this pie and sometimes I eat a slice when I am there and take a slice with me too.  I was delighted when I found this recipe on the food network website...

    1 (9-inch) unbaked pie shell
    2 cups pecan halves
    3 large eggs, beaten
    3 tablespoons butter, melted
    1/2 cup dark corn syrup
    1 cup sugar
    2 tablespoons good-quality bourbon
    3 ounces semisweet chocolate, chopped
    1. Preheat the oven to 375 degrees F.
    2. Cover bottom of pie crust with pecans.
    3. In a medium bowl, whisk together the eggs and melted butter.
    4. Add the corn syrup, sugar, bourbon and the chopped chocolate.
    5. Stir until all ingredients are combined.
    6. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
    7. Bake for 10 minutes.
    8. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set.
    9. Remove from oven and cool on a wire rack.

    Monday, February 11, 2013

    Simple White Cake

    This cake is so delicious and light I prefer chocolate cake but if I am having vanilla this would be the cake I wanted!  It is almost as easy as making a cake from a box but sooooo much better. Insanely yummy!

    1 cup white sugar
    1/2 cup butter
    2 eggs
    2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    1/2 cup milk

    1. Preheat oven to 350 degrees F (175 degrees C).
    2.  Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
    3. In a medium bowl, cream together the sugar and butter.
    4. Beat in the eggs, one at a time, then stir in the vanilla.
    5. Combine flour and baking powder, add to the creamed mixture and mix well.
    6. Finally stir in the milk until batter is smooth.
    7. Pour or spoon batter into the prepared pan.
    8. Bake for 30 to 40 minutes in the preheated oven.
    9. For cupcakes, bake 20 to 25 minutes.
    10. Cake is done when it springs back to the touch.


    Friday, February 8, 2013

    My most favorite yummy icing

    I am not an icing lover, if it were up to me I would eat the chocolate cake plain with nothing else.  However if I do need icing I like this recipe.  It is great to use when making cupcakes it is the perfect consistency!

    Buttercream Icing
    1/2 c vegetable shortening
    1/2c butter (softened)
    1 tsp vanilla
    4 c powdered sugar
    2 tb milk

    In large bowl, cream shortening and butter with electric mixer.
    Add vanilla.
    Gradually add sugar, one cup at a time, beating well on medium speed.
    Scrape sides and bottom of bowl often.
    When all sugar has been mixed in, icing will appear dry.
    Add milk and beat at medium speed until light and fluffy.
    Keep bowl covered with a damp cloth until ready to use.
    For best results, keep icing bowl in refrigerator when not in use.
    Refrigerated in an airtight container, this icing can be stored 2 weeks.
    Rewhip before using
    For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
    For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

    Wednesday, February 6, 2013

    Gold Medal Sizzling Fajitas

    I really like this recipe because I can prepare it in the morning and let the flavors marinate and finish it up in the evening.  Very yummy fajitas!  These are also very impressive I love the sizzling sound as I place them on the table for the family!
  • 1/4 cup vegetable oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Dash hot sauce
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 8 (8-inch) flour tortillas
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Cheddar cheese, shredded, for topping

    In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
    Seal and toss the bag around to coat.
    Marinate in the refrigerator.
    *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
    Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
    Heat the outside grill or a large indoor grill pan to medium-high heat.
    Remove the meat from the marinade and place it on the hot grill, discard the marinade.
    Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp.
    Slice the chicken and steak into strips if you are using.
    In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
    Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
    When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

    Monday, February 4, 2013


    I love relaxing with a mudslide...  this is my favorite recipe, but to tell you the truth hubby is the bartender not me!

    2 oz vodka
    2 oz Kahula coffee liqueur
    2 oz Bailey's irish creame
    6 oz vanilla ice cream

    Place glass in freezer to get a nice frost
    Swirl chocolate syrup in glass
    Blend all ingredients and pour!