Tasty Temptations

Bacon & Egg breakfast bites

2012-01-23T14:27:00.001-08:00

Ingredients

Eggs

Bread

Shredded cheese

Precooked bacon

Salt & pepper to taste

Preheat oven to 400. Spray muffin tin with pan. Using a glass or 3" ring cutter cut a circle out of your bread. Take one piece of bacon and form it around the inside top of muffin tin. Take piece of bread and smoosh it into the muffin tin so that the bacon is between the bread and the pan. Put a small amount of shredded cheese on top of the bread and crack on egg on top of the cheese. (Note, if you use Large eggs, you might want to keep some of the white out or it will overflow). Season with salt and pepper to taste. Bake for 15 minutes until whites are set. Use a knife to loosen the edges and remove. Allow to cool for a few minutes before eating.

*Note: I saw this floating around on pinterest and I had been dying to try it. The recipes I read didn't tell me that I might need more then one piece of bacon to fit around the tin. I used the precooked bacon and just put it straight in the pan. If you want to use real bacon you have to cook it without letting it get crispy because it will continue to cook in the oven, and if it is crispy it will break when you try and form it into the pan.

Cheesy chive potatoes

2011-11-09T18:50:00.000-08:00

5 Large yukon gold potatoes diced into 1" pieces

1/2 medium white onion chopped

3 tbsp grated parmesan cheese

2 tbsp minced chives

1 tsp seasoned salt

1/4 tsp pepper

3 tbsp butter

1/2 cup shredded mozzarella

1/2 cup shredded cheddar cheese

crumbled bacon to taste

Preheat oven to 450. Coat a baking medium to small size baking dish with non stick cooking spray. Combine the first 6 ingredients and then top with butter. Cover and bake for 45 minutes. Remove lid and top with Mozzarella & cheddar cheese. Put back in oven under the broiler on low until cheese bubbles. Crumble bacon on top & serve. For extra flavor combine ranch dressing seasoning with sour cream.

Pasilla Pepper Quesidillas (vegetarian)

2011-03-30T14:32:00.001-07:00

4 medium flour tortillas
2 pounds monteray jack cheese shredded
2 medium tomatoes diced
3 Pasilla peppers sliced into 1/2 strips
1/3 white onion halved & sliced
2 cloves garlic minced
1 can mild diced green chilis
1/2 cup vegetable stock
1 tsp salt
2 tsp olive oil

In large pan heat oil over medium heat. Add in onions, peppers & tomatoes. Mix and cook for about 3 minutes. Add in stock, diced chilis & garlic. Increase heat to medium high and boil until most of the liquid is gone & peppers are soft.

Heat a non stick pan over medium low heat. I prefer to spray the outside of my tortilla with a little bit of vegetable spray it crisps up better. Add cheese to one half, place 1/4 of the mixture on the cheese, top with more cheese and then fold. Cook until brown and flip. Make sure the liquid is mostly cooked out so you don't get soggy quesidillas.

Chicken would be a nice addition to this for meat eaters. We ate it just like that, no sour cream or anything needed. I prefer Monteray Jack cheese to mozzarella for quesidillas it adds another layer of flavor. Also if you are using chicken you could sub in chicken stock.

Portobello mushroom burgers

2011-03-14T19:30:00.001-07:00

2 large portabello mushrooms
2 tsp garlic powder
1 tsp onion powder
salt & pepper
1/2 cup mayo
1.5 garlic cloves shredded with microplane or VERY finely chopped
favorite burger toppings
Generous amounts of olive oil
2 buns

Turn oven onto broil on low. Scoop inside brown ribbing out of mushroom. Coat both sides very generous with olive oil and seasonings (if you have ranch powder BONUS). Place under broiler for about 15 minutes per side. Combine garlic into mayo and allow to sit until burgers cook. It adds a bit of kick, and an amazing flavor (think baseball park garlic fries). Place buns under broiler inside facing up (this allows for a softer outside that won't hurt your mouth). Generously slather buns with mayo. If you are my husband you ruin it with ketchup. Preferred toppings are lettuce, tomato, onion and avocado if it is in season. Swiss cheese would make a great addition! Add mushroom put on top cut and die from garlicy goodness.

Crispy cheddar lays baked chicken

2011-03-14T19:25:00.000-07:00

4 cups Lays cheddar sour cream potato chips crushed up
5 pieces of chicken bone in skin on
2 eggs
1/2 cup buttermilk
1 tbsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1 tbsp olive oil

Preheat oven to 450. Also heat a large oven safe skillet over medium heat. Add olive oil to pan. Beat eggs and mix in buttermilk garlic powder, pepper & salt. Roll chicken in egg mixture then roll into crushed up chips. Place skin side down in pan. Cook only for about 2 minutes just to crisp it all up. Transfer to oven and cook uncovered about 20 minutes or until chicken juice runs clear when poked.

Vegetarian no noodle lasagna

2011-03-14T19:16:00.001-07:00

1 Medium zucchini sliced length wise 1/4" thick
1 medium squash diced
2 cups shredded mozzarella
12 carrot shredded
1 cup spinach rough chopped
2 cups mushrooms diced
1/2 medium white onion diced
1 jar your favorite pasta sauce
1 clove of garlic roughly chopped
1tsp olive oil

Preheat oven to 350. Generously coat a deep baking dish with Pam cooking spray. Heat a pan over medium heat and add oil. Add in mushrooms, onions & squash. Sauté for about 3 minutes. Add in garlic & spinach and sauté until spinach is wilted. Put about 2 tbsp sauce in the bottom of your pan to prevent sticking. Place a layer of zucchini "noodles" over sauce. Add more sauce then a couple spoonfuls of your veggie mixture followed with 1/3 of your cheese. Lather rinse repeat. The last layer should be only zucchini "noodles, sauce and then copeous amounts of cheese. Bake 20 minutes or until cheese is all bubbly and delicious.

How too's

2011-02-23T18:47:00.000-08:00

Sometimes even I get confused with food terms. Chop, dice, mince, saute, bake, broil etc. I thought I would post some photos and definitions. Obviously chop is my favorite because IT IS IRREGULAR. I don't love having to cut stuff into uniform pieces although some recipes do need to be cubed or diced so they can cook at the same speed. Every time I cut stuff in odd sizes or not uniform my husband tells me that "insert important chef name here" would have my head. I always reply, "baby it's rustic." I hope the terms below are helpful to you. I will do my best to use appropriate terms and tell you when something NEEDS to be cut uniformly.

Cooking terms

2011-02-23T18:44:00.000-08:00

Sauté, Pan Fry, or Stir Fry

To cook food quickly (for just a few minutes), in a small amount of fat (oil, butter, etc.), in a sauté pan or wok over direct heat. Foods that are commonly sautéed include meats, poultry, and vegetables.
Boil

To heat a liquid until bubbles break the surface (212 °F at sea level, lower at altitude). Boiling is a common way to cook foods such as pasta, sauces, and vegetables.
Simmer

To cook food gently in liquid at a temperature that is just below the boiling point so that tiny bubbles just begin to break the surface. Foods are typically brought to boil over high heat, and then the heat is reduced to simmer with a lid on the pan/pot to finish the cooking. Foods that are commonly simmered are sauces, rice and some other grains, and dried beans.
Brown

To cook for a short period of time over high heat at the beginning or end of cooking, often to enhance flavor and texture, and create a nice cooked look. Browning is usually done on the stovetop, but also may be achieved in a broiler. Foods that are typically browned include meats, casseroles, and anything that needs quick melting and crisping on top.
Bake

To cook food in an oven, thereby surrounding it with dry heat. To ensure an accurate cooking temperature, it can be helpful to use an oven thermometer. Many ovens bake either hotter or cooler than their gauges read. Foods that are commonly baked include seafood, meats, casseroles, vegetables, and baked goods (breads, cakes, pies, etc.).
Broil

To cook food directly under or above a very hot heat source (~500 °F). Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill (known as "char-broiling") directly over charcoal or gas heat. Foods that are typically broiled include meats, poultry, and seafood.
Grill

To cook directly over a heat source on metal racks or rods or on a special grill pan. Meats, poultry, seafood, vegetables, and even some fruits grill beautifully.

Taken from National Heart Lung Blood Institute

How to....cutting terms and photos

2011-02-23T18:39:00.000-08:00


Chop To cut food with a knife or food processor into fine, medium, or coarse, irregular pieces.	Cube To cut food into uniform pieces, usually ½ inch on all sides.	Dice To cut food into smaller uniform pieces, usually ⅛ to ¼ inch on all sides.

Mince To chop food into tiny, irregular pieces.	Slice To cut food into flat, usually thin slices from larger pieces.	Julienne To cut food into thin slices about ⅛ inch thick and about 2 inches long. Taken from the National Heart, Lung & Blood Institute

Broccoli chicken casseorle

2011-02-23T13:02:00.001-08:00

This is the cheapest, easiest, most lazy meal ever, and somehow EVERYONE LOVED IT! It's one of those things where I was at the store, threw 6 things in the basket and prayed.

1 Store bought roasted chicken shredded
2 cups uncooked small shell pasta
2 cups mild shredded cheese shredded
1/2 cup frozen broccoli pieces
1 can cream of mushroom chicken
1 can cream of celery chicken

Preheat oven to 450. Boil pasta. While pasta is boiling mix everything else in a bowl reserving 1/2 cup of cheese. Combine pasta in with remaining ingredients and place in an oven safe baking dish. Cover with remaining cheese and bake for 20 minutes. Serve.

Literally that is it. I told you...cheap, easy LAZY. But really good.

Parmesan sour cream mashies (with lumps please)

2011-02-22T11:13:00.000-08:00

8 Medium size red potatoes (not peeled) sliced up
1/2 cup shredded parmesan
2/3 cup sour cream
1/4 cup milk

Boil potatoes until soft. Drain then return to pan over low heat and cook for about 1 minute to cook out all excess water. Add in milk & sour cream and begin mashing. Add it Parmesan, mash a little more and serve. Leave in some lumps. These aren't meant to be creamy. Try and share.

Note. I do not salt these because of the cheese. If you want to get UBER indulgent and just wildly blow your mind add in 1/3 cup of cream cheese. Then die and go to Heaven and send me a message thanking me!

Must have meatballs

2011-02-02T19:00:00.001-08:00

1 pound extra lean ground beef
1/4 cup Italian croutons mashed to pieces
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
2 eggs
2 tbsp milk
1 slice white bread ripped up no crust
3 cloves garlic smashed and pasted
1/4 cup shredded Parmesan cheese
2 tbsp olive oil

Combine all ingredients in a bowl. Heat oil in large skillet over medium heat. Place meatballs in pan and brown on all sides. Drain on paper towels.

Tonight while cooking this I Googled meatballs and most of the recipes told me to put them in the sauce to finish cooking them. I did this and it made the sauce "different." I make a really good spaghetti sauce and it just changed it all having the the meatballs cooked in it. After discussing it with Rob we decided the proper method of cooking would be to stop after you drain them and just put them on top of the spaghetti sauce after it was cooked and on the pasta! The flavor was excellent though.

Pan roasted chicken with mushroom garlic gravy

2011-01-26T17:51:00.001-08:00

Ingredients
5-6 bone in skin on chicken thighs
2 cups chicken stock
1 cup water
1 package mushrooms (chopped up)
3 tbsp unsalted butter
3 tbsp flour
7 cloves garlic chopped
1/2 tsp pepper
1/2 tsp salt

In large deep skillet brown chicken on both sides. If you are married to my husband remove one piece of super crispy skin and stick it on a plate for him to dunk in hot sauce. Otherwise the skin should remain on the entire time. Add in chicken stock, salt, pepper and garlic. Simmer for about 15-20 minutes until chicken is cooked through and has clear juices when you poke it. Remove chicken and pour stock and garlic in a separate container. Add mushrooms to pan and cook down until brown. If you like you can put a small amount of cooking spray in the pan so they don't stick but they don't need oil or anything else. Once they brown reduce heat and add in the butter. Once the butter is melted sprinkle in the flour and combine. Cook for about a minute until it is all a golden brown. Don't burn it but you don't want the flour to taste like paste so it needs to cook a little. Crank the heat up to high and pour your liquid and garlic back in, whisking vigorously. It should start to thicken right up. Put the chicken into the gravy reduce heat to low and simmer it for about 2 minutes so it gets all good and coated and the skin absorbs all of the flavor. Then pour it all over a giant helping of mashed potatoes.

Only use the water if your gravy turns out too thick. Gravy is kind of a science. If you don't have the right amount of flour it will either be too runny or too thick. I prefer to err on the side of too thick because I can just add some cream or water too thin it. If it is too thing (I've done this) you have to pour it all back into your container do the butter and flour thing all over again and then mix it all back up again!

Technically cooking the chicken in the broth is poaching it. But since I pan roast it first I used that in the name. I like poaching meat like that though because it stays so moist.

Jumbo Mexi Shells

2010-11-10T15:45:00.000-08:00

INGREDIENTS
15 jumbo pasta shells
1 1/4 cup ground turkey
1 can pinto beans, rinsed and drained
4 ounces cream cheese
2 teaspoons vegetable oil
4 garlic cloves, minced
1/2 onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups pepper jack cheese, shredded
1 tomato, diced
1 small can red enchilada sauce
sour cream (optional)
green onions, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Add shells and cook 8 minutes or until al dente.
3. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic and saute for about 2 minutes. Add in turkey and season with salt, pepper, chili powder and cumin. Cook until no longer pink about 8-10 minutes. Remove from heat.
4. Stir in pinto beans, cream cheese and a cup of pepper jack cheese.
5. Fill shells with meat mixture. Arrange shells filled side up in a baking dish. Pour enchilada sauce over the top, then sprinkle with remaining pepper jack cheese and tomatoes.
6. Bake for 25 minutes. Garnish with sour cream and onions.

Easy Popcorn Balls

2010-10-29T10:20:00.000-07:00

INGREDIENTS

20 cups plain popped popcorn (3-4 bags)

3/4 cup light corn syrup

1/4 cup butter

2 teaspoons cold water

2 1/2 cups confectioners' sugar

12 large marshmallows

DIRECTIONS

1. In a large saucepan over medium heat combine corn syrup, cold water, confectioners' sugar, and marshmallows. Heat until the mixture comes to a boil, stirring constantly. Add in the popcorn and stir well to coat all of the popcorn.

2. Grease hands with vegetable shortening and shape into balls before it cools. Be careful, it can be HOT!

Not Just For Decoration

2010-09-27T08:20:00.000-07:00

I always love finding different types of produce that I am not familiar with. You never know if you might find something new you like. The other day at the grocery store I spotted some red corn on the cob. I quickly threw it in my cart. I always thought colorful corn was only for Thanksgiving decorations.

I ended up wrapping it in foil and throwing it on the grill with our steaks. It wasn't a huge taste difference from your regular white or yellow corn on the cob. It wasn't as sweet as white corn, and tasted healthier, almost earthy.

Try picking up something new next time you go to the store!

Eggplant Roll Ups

2010-09-23T11:54:00.000-07:00

INGREDIENTS
2 large eggplants
1 bottle of Italian salad dressing
8 ounces ricotta cheese
1 1/4 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil, chopped
2 pounds heirloom tomatoes
1/2 onion, chopped
4 garlic cloves, minced
olive oil
salt
pepper
1/4-1/2 teaspoon crushed red pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Peel eggplant, then slice in 1/4 inch thick slices. Arrange on top of paper towels and sprinkle both sides with salt and pepper. Allow to rest for 30 minutes.
3. Marinade the eggplant in the Italian dressing for another 30 minutes.
4. In a large sauce pan saute onions, garlic and crushed red pepper in olive oil over medium heat. Add tomatoes, 1/4 cup of basil, 1/4 teaspoon salt and pepper. Reduce heat and simmer.
5. In a medium bowl combine ricotta cheese, 1 cup Parmesan cheese, and remaining 1/4 cup of basil.
6. Grill eggplant for 2 minutes on each side. Spread ricotta cheese mixture on top of each slice then roll up and place seam side down in large baking dish. Continue with remaining eggplant.
7. Top with tomato sauce then the remaining Parmesan and mozzarella cheese. Bake for 20 minutes or until cheese on top is melted.

Creamy Chicken Pasta With Mushrooms and Spinach

2010-09-19T08:45:00.000-07:00

INGREDIENTS

4 boneless skinless chicken breast

1/4 cup butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 can condensed cream of mushroom soup with roasted garlic

1 tablespoon Italian seasoning

salt

pepper

1/2 cup half and half

1/2 cup Parmesan cheese

1 bag baby spinach

1 cup mushrooms, sliced

4 slices cooked bacon, crumbled

1 cup mozzarella cheese, shredded

1 pound linguine noodles

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large skillet melt butter over medium heat then add in chicken and garlic. Cook for chicken 5-7 minutes each side, or until each side is browned. Stir in the lemon juice, soup, Italian season, half and half, and Parmesan cheese.

3. Arrange spinach along the bottom of a 13x9 inch baking dish then top with sliced mushrooms. Pour chicken and sauce over the top and sprinkle with bacon then mozzarella cheese.

4. Bake 25-30 minutes.

5. In a boiling pot of salted water cook the linguine noodles 8-10 minutes, or until al dente.

6. Serve chicken on top of pasta.

Pumpkin Zucchini Bread

2010-09-13T15:31:00.000-07:00

INGREDIENTS
3 cups flour
1 cup white sugar
1 cup brown sugar
1 1/2 cups canned pumpkin
3 eggs
1 cup butter, melted
1 tablespoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups zucchini, shredded
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips (optional)

DIRECTIONS
1. Preheat over to 350 degrees.
2. In a large mixing bowl combine sugar and eggs. Stir in pumpkin, butter and vanilla.
3. In a medium bowl combine the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Then gradually stir into pumpkin mixture.
4. Stir in zucchini, nuts and chocolate chips.
5. Pour into 2-greased loaf pans. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

Recipe flashback Stuffed bell peppers (whats for dinner tonight)

2010-08-30T11:15:00.001-07:00

I've decided to start doing recipe flashbacks. I haven't posted new recipes lately because with the passing of my grandpa and lack of funds I haven't had a lot of time to experiment in the kitchen I've just been cooking the quickest thing possible and leaving the kitchen. This week I decided to make a meal plan and cook some dinner. I picked 5 recipes from this blog and I will be picking two new ones. I decided to start posting the recipes I'm eating so you guys have a chance to possibly meal plan, or just see what I'm eating, or even remember that recipe you saw one time and meant to make but never made because you had to do laundry or whatever. So for dinner tonight I am having Stuffed bell peppers. I have also included a printable version below to make it easier for you to print out and take to the store!

As I told you last week I was going to start creating meals on a budget. This was the weeks first budget friendly meal. I'm not sure how to tally the cost since I had the sausage, garlic rice, and onions on hand. However this entree can be made for under 10.00 easily and serve up to 6 single portions.

1 pound pork sausage
4 green onions diced
1 pack mushrooms diced
1/2 white onion diced
5 cloves garlic diced
1 cup cooked white rice
1 pinch crushed red peppers
2 tsp ranch powder
1 cup diced tomatoes in a can
1/4 cup italian bread crumbs
1.5 cups monteray jack cheese shredded
salt and pepper
Olive oil

The first thing I want to say is, to make this meal vegetarian cook the sausage in a separate pan with salt and pepper. Remove your vegetarian filling and make your peppers and then add the cooked sausage to the remaining peppers and proceed to make them.

Preheat oven to 350. Cook rice. Cut tops off of peppers and seed them. Cut just enough of the bottom of the pepper off to make it stand straight. Lightly drizzle olive oil over peppers and place them on sheet pan in oven. Begin chopping all of your ingredients. Heat nonstick skillet over medium heat and add onions (white and green). Sauté and then add garlic and mushrooms. When onions and mushrooms have finished cooking add in salt, pepper, crushed pepper, ranch powder and tomatoes. Over medium heat brown sausage in seperate pan. Combine and cook about two minutes. Add rice and bread crumbs to mixture and combine. Remove softened peppers form oven. Drain oil from sausge and mix it into rice and veggies. Place small amount of cheese in the bottom of each pepper. Fill half of pepper with mixture. Add cheese and pack down. Fill with more mixture to tippy top and add more cheese. Place in oven for 10 minutes to allow cheese to melt and ingredients to combine.

Remember for the vegetarian version you want to stuff your peppers AND THEN add the sausage to the left over mixture.

Look at that melty gooey cheese

(vegetarian version)

Printable Version
Click to enlarge

Garlic bread Pizza

2010-06-05T16:47:00.000-07:00

1 loaf french bread sliced in half length wise
3 tbsp butter softened
3 tsp garlic powder
2 tsp ranch dressing powder mix
1 Cup mushrooms chopped
1 jar pizza sauce
4 cups shredded mozzarella

Additional toppings
Bell peppers
Spinach

Set oven to low broil. Spread melted butter on cut side of bread. Sprinkle with the garlic salt and ranch powder. Put under broiler until edges begin to brown. Remove from oven and top with pizza sauce and spread evenly. Add 1/2 of the cheese, trying to cover the whole surface so the edges wont burn while cooking. Top cheese with your favorite toppings. Cover with remaining cheese and place back in oven on low broil. When the cheese gets golden and bubbly you are ready. If your edges start to get too dark during the second broil, cover loosely with foil until the very end.

The reason I have you broil it the first time is so the bread gets extra crispy and it can withstand the sauce with out getting soggy during cooking. You might not believe it but the garlic powder kicks ass, who knew garlic bread would make excellent pizzas!

Fun Apple Cupcakes

2010-05-14T14:54:00.000-07:00

INGREDIENTS
1 box yellow cake mix
1 container vanilla frosting
3 eggs
1/2 teaspoon cinnamon
1/3 cup cinnamon applesauce
1 cup apple juice
red food color
12 pretzel sticks, cut in half
gummy worms, cut in half
sour punch straws, cut in inch pieces

DIRECTIONS
1. Heat oven to 350 degrees. Place cupcake liners into each muffin cup.
2. In a large bowl mix together the cake mix, eggs, cinnamon, apple sauce and apple juice. Pour batter into cupcake cups filling about 2/3 of the way.
3. Bake for 18-20 minutes. Cool completely.
4. Stir food color into frosting. Spread frosting over cupcakes. Decorate them with a pretzel piece as a stem and two sour straws for leaves. Then poke a gummy work into each cupcake.

Chocolate Banana Bread

2010-04-15T07:09:00.000-07:00

INGREDIENTS
4-5 overripe bananas
1 cup sugar
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cup butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. Whip the remaining bananas and sugar together for 3 minutes.
5. Stir in the melted butter, eggs, and vanilla.
6. Mix in the dry ingredients.
7. Fold in the mashed bananas, nuts, and chocolate chips with a rubber spatula. Pour the batter into the loaf pan.
8. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Cool the bread in the pan for 10 minutes, and then turn out onto a wire rack to cool completely before slicing.

Strawberry Bread

2010-04-10T08:29:00.000-07:00

INGREDIENTS
4 cups strawberries, finely chopped with juice
3 cups flour
1 1/2 cups plus 3 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 eggs
1 1/4 cups pecans, chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with cooking spray.
2. Sprinkle chopped strawberries with a tablespoon of sugar and set aside.
3. In a large bowl, combine flour, 1 1/2 cups sugar, cinnamon, salt and baking soda. Blend in oil, vanilla, eggs and strawberries. Then stir in pecans.
4. Pour batter evenly into two loaf pans. Sprinkle a tablespoon of sugar over the top of each loaf.
5. Bake for 1 hour or until toothpick inserted comes out clean.

Hot wings

2010-03-23T13:03:00.000-07:00

1 Package party wings/chicken wings
1/2 cup hot sauce (I used Red Devil, Tapatio is similar)
2.5 cups flour
2 tbsp cayenne pepper
1 tbsp ranch dressing mix
1 tbsp favorite chicken seasoning
2 tsp pepper
2 tbsp garlic salt
1/2 cup vegetable oil

One hour before cooking add chicken and hot sauce into zip lock bag. Allow chicken to marinate in hot sauce. Combine flour and all remaining ingredients, reserving oil. Heat oil over medium heat in deep skillet or frying pan. Remove wings from sauce (don't wipe them, keep them saucy as possible) and drop in flour. Fully coat in flour, then using tongs gently tap off excess flour mixture, it is mostly used to trap the hot sauce. Once oil is hot (hint: drop a bit of the flour mix in first, if it bubbles you are good to go) working in batches of ten fry chicken for about 5 minutes on each side until chicken is cooked and juices run clear. Dry on paper towels to get rid of excess oil, serve hot with your favorite side dishes. Hint, fries and tator tots.

Cinnamon Rolls

2010-03-21T11:35:00.000-07:00

INGREDIENTS
1/4 cup warm water
1/4 cup butter, melted
1/2-3.4 ounce package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1-.25 ounce package active dry yeast
1/2 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk

DIRECTIONS
1. In a large bowl stir together warm water, melted butter and tablespoon of white sugar. Once combined add in yeast. Cover bowl with plastic wrap and allow yeast to foam.
2. Meanwhile in a small bowl stir together pudding mix, warm milk and egg. Add pudding to the yeast mixture and stir well. Then mix in salt and flour.
3. Form dough into a ball. Let rise in a warm place for an hour.
4. Place dough onto a lightly floured surface and roll into a large rectangle, approximately 17x10 inches. Spread with 1/4 cup softened butter then sprinkle with brown sugar, cinnamon and pecans.
5. Roll up dough, beginning with long side. Slice into 12 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Bake 20 to 25 minutes.
7. While cinnamon rolls bake, stir together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Strawberry shortcake bites

2010-03-20T20:27:00.000-07:00

After reading the comments from the Lemon Blossom website on Food Network I started getting ideas on what else I could do with this recipe. I remembered this cupcake I had from a local place in Reno, Batch Cupcakery and the wheels in my head couldn't stop turning. I ran to the store today for an iron and came home with the ingredients for cake. I went a little lighter on the icing the strawberries make it seem extra sweet. I also added chocolate chips to half the batch. They are still in the oven I will report later. (Update: such a very very very good idea.) I am thinking of trying a hint of lemon in the icing to tone down the sweetness on the next set that comes out.

Ingredients

18 1/2-ounce package strawberry cake mix
3 1/2-ounce package instant white chocolate pudding mix
4 large eggs
3/4 cup water
4 strawberries cut very fine
3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar
6 strawberries
3 tablespoons vegetable oil
3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, finely chopped strawberries, water, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. In a blender add strawberries and water. Blend until smooth. Add the strawberry mix, zest, and oil to powdered sugar. Mix with a spoon until smooth. Add more water as needed.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Lemon Blossoms

2010-03-20T20:23:00.000-07:00

I can't even describe the lemony goodness of these little cakes. If you can't tell they are mini. So small that one fits perfectly right in your mouth as a bite. Personally I think these would be PERFECT for a baby shower, along with the strawberry version I am posting next. I had to edit Paula Deans recipe after my first failure after that, well, pure genius. Paula's recipe doesn't call for the water. YOU NEED THE WATER. Trust me. After reading comment after comment on the recipe on Food Networks website YOU NEED THE WATER. Also, 11 minutes works better then 12 if you want them crunchy. 9 minutes is perfect if you want them soft and delectable.

Ingredients

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup water
3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, water and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

Meatball Sandwiches

2010-03-17T06:45:00.000-07:00

INGREDIENTS
1 1/2 pounds ground beef
1 cup bread crumbs
3 tablespoons dried Italian seasoning
6 garlic cloves, minced
1 small onion, chopped
28 ounce can crushed tomatoes
3 tablespoons parsley
1/2 cup Parmesan cheese
2 eggs, beaten
1 loaf of French bread
3 tablespoons olive oil
1 teaspoon garlic powder
1 cup mozzarella cheese, shredded

DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine by hand the ground beef, bread crumbs, 2 tablespoons Italian seasoning, 4 garlic cloves, parsley, Parmesan cheese, and eggs. Shape into meatballs, and place in a baking dish. Bake for 15 to 20 minutes, or until cooked through.
3. Slice the loaf of french bread in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder. Put the loaf into the oven during the last 5 minutes of the meatballs cooking time.
5. In a large sauce pan over medium heat saute the onions and garlic for 3 minutes. Stir in the tomatoes and add a tablespoon of Italian seasoning. When the meatballs are done, transfer them to the sauce. Spoon onto the french bread and top with mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Slice into individual sandwiches.

Lemon Loaf

2010-03-16T16:47:00.000-07:00

INGREDIENTS
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 tablespoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
1 cup powdered sugar
2 tablespoons milk
1 teaspoon lemon extract

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, baking powder & salt in a small bowl.
3. In a large bowl blend together eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour in dry ingredients and blend until smooth. Add oil and mix well.
4. Pour ingredients into a greased 9x5 inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
5. In a small bowl mix powdered sugar, milk and lemon extract. When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing.

Lemon Garlic Chicken

2010-03-15T20:38:00.000-07:00

Yet another recipe from Rachel Ray. And yet another recipe I totally had to edit. Again, whenever I cook I TASTE AS I GO, this is important. If I didn't I would have had chicken that tasted like olive oil and THAT WAS ALL. Her recipe had no flavor, and not enough honey. There were a few reasons I picked this recipe. The main one? Chicken legs are cheap and pretty fucking big. One leg feeds Rob and if I cut one in half the drummy is perfect for Brandon. I got SIX legs for $4.48 this weekend and that will make two meals plus two lunches. Hell yeah. Plus anything that stuffs garlic under chicken skin is good with me. Also I only used 3 legs. I don't know how she thinks her recipe made enough marinade for 4 but whatever.

I will put my edits in italics

3 Chicken legs
4 tablespoons honey
Grated peel and juice of 1 lemon
2 tbsp terriyaki marinade
1 tablespoon extra-virgin olive oil
8 cloves garlic, grated
2 tbsp butter
4 chicken legs, patted dry
Salt and pepper

Directions:

Preheat the oven to 450°. In a small bowl, whisk together the honey, lemon juice, terriyaki sauce and olive oil. In another bowl, stir together the garlic and lemon peel. Add butter and microwave for 25 seconds. With a fork mash butter, garlic and lemon juice together. Place the chicken in a greased 9-by- 13-inch baking dish. Using your fingers, spread the garlic mixture underneath the chicken skin. Rub the chicken all over with the honey mixture, season with salt and pepper and arrange in a single layer. Cover the pan with foil and roast for 15 minutes, then turn the chicken, cover the pan and roast for 10 minutes more. Uncover and roast until golden, 8 minutes. Turn broiler to low and place chicken skin side up under broiler. Baste chicken with pan drippings and sauce every couple minutes (if you are anal like me you will set the timer for every 2 minutes) until skin begins to bubble and brown. Serve and enjoy.

You will notice in the early pictures my chicken was nowhere near as brown as Rachels. I think she is full of shit. First, it wouldn't have browned cooking her way with simply flipping it and no basting. Second mine even had the dark terriyaki sauce on it and it still didn't brown like hers until I basted it.

Ice cream sandwiches the cheater cheater pumpkin eater way

2010-03-15T19:41:00.001-07:00

I am all for baking my own cookies. In fact I love baking cookies. However, on nights when I know I'm making a meal that will involve every dish in the house, I sometimes cheat and buy pre-made dough. My husband thanks me for not having an extra bowl, beaters or mixers in the sink and flour all over the ENTIRE kitchen.

Last night I baked some cookies with little bunnies on them. I realized that I had Neapolitan ice cream and the colors matched (shut up) so I figured hey why not. You let it soften for about 15 minutes. You don't want it runny you want it just soft enough for the spoon to poke right down into it.

Since these are small cookies you only need about 1.5 tsp of ice cream. Put it right in the center, put the other cookie on top and "smoosh" down. Put them in the freezer for about 30 minutes (or eat right then and there). When it's dinner time take the cookies out and give them a bit of time to soften and then ENJOY!

Steak tacos with avocado tomato salad

2010-03-15T18:57:00.001-07:00

First I want to apologize for the quality of the above photo. I was using my husbands point and shoot and it WAS NOT cooperating.

I got this recipe from Rachel Ray. As with most of her recipes after tasting the ingredients as I went along (you better always taste while you cook) I realized it needed some major editing. The results were pretty fucking amazing. Last night we ate it as shown, as tacos, but today my husband just took the salad part and tossed the remaining meat on and called it a steak salad for lunch. Good shit. I will italic my edits.

1/4 cup extra-virgin olive oil
1 tbsp teaspoons chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp steak seasoning (I used McCormicks Spicy Montreal Steak Seasoning, a must in our house)
1/2 tbsp Adobo seasoning (if you don't have you can omit this just add extra salt, then go buy some)
(2) 1 pound skirt steaks, halved crosswise
Salt and pepper
2 jalapeño chiles, finely chopped (I used red fresno, sweeter with better spice)
Grated peel and juice of 2 limes
1 head butter lettuce, shredded (my head was massive I only used half)
2 avocados—halved, pitted and cut into small cubes
2 tomatoes diced
1.5 tbsp sugar
1/2 white onion, thinly sliced
12 taco shells

Directions:

Preheat a grill pan (I grilled outside) over medium-high heat. Whisk together 1 tablespoon olive oil and the chili powder, garlic powder, onion powder, adobo seasoning, and steak seasoning, then rub all over the steak; season with salt and pepper. Marinate for one hour (if you are pressed for time don't worry it will still be good) Add to the grill and cook, turning once, until grill marks appear, about 5 minutes for medium-rare (they lie, four minutes was almost too much). Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain. If your meat gets cold while resting place it on a metal baking dish (think cookie sheet and throw it back on the grill. It will heat it with out making it cook through more then necessary).
Meanwhile, in a medium bowl, combine the jalapeños, lime peel, lime juice, tomatoes, sugar, and remaining 3 tablespoons olive oil; season with salt (1 tsp) and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.
Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.

I also added a little sour cream. We ate it with corn on the cob but later I realized the corn would have been excellent in it.

The best desserts often come from the worst fuck ups (lemon blossoms)

2010-03-14T21:56:00.000-07:00

About two years ago I stumbled upon this recipe by Paula Dean. By stumbled upon it I mean I sat memorized in front of the TV as she practically made love to these tiny little cakes dunking them in deceitful glaze once and then once again. I bookmarked it right away and never got around to making them. Friday while chatting with Lisa I stumbled upon the recipe again and that was that, I was making those fuckers. I spent a good part of today finishing up some gifts to mail to my friends when I got the idea to wrap up the little cakes in their "sandwich" wraps as a surprise (note to friends, there will be no cakes, you will see why soon, but dammit there will be something, note 2, Niki its going out in the mail TOMORROW no matter what!)

Anyway, I followed the recipe to a T. Right away something seemed wrong, the dough was thick. And by thick, imagine softened salt water taffy. No part of that sounds like a cupcake batter huh? I figured Paula would never let me down so I plugged on. DISASTER CITY PEOPLE. The outside crisped immediately while the inside cooked up to the consistency of custard. They sunk in the middle like they were supposed to but I knew I was fucked. I pulled the edges off...hmmm, taste okay. Better make the glaze anyway. Okay, Dunked the edges in the glaze. This shit is fucking good man. I walked away from it for a while and then said fuck it. I'm making a lemon blossom strudel type cake. Basically I took all the good pieces and broke them up onto a plate and heated it up for about 30 seconds. Then I drizzled the icing over it and walked away again. Next thing I hear is my husband saying "these would be great if they were in the right shape." That was followed by, "maybe I should take some of that for lunch." So I took a bite and Goddammit it was amazing. Hell I would make it again, I would forgo the cupcake tins and probably go with a silicon pan. (Side note two damn days ago I was staring at the silicon cupcake cups thinking "I'll never use those." WRONG. I'm thinking that it has to be an altitude problem. Because it is the easiest recipe to follow that even my two year old couldn't have fucked it up.

Point is, before you give up on your mistakes try looking at them from a new angle, you might just discover a new family favorite. It may not look the best but if you close your eyes it's like eating a little bit of lemon glazed ecstasy on a fork.

Ingredients

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

In case you are participating in Lent

2010-03-08T22:20:00.001-08:00

I have a few friends participating in Lent, which means on Friday's they can't eat meat. Apparantly they can eat fish (I call bullshit, fish is meat) so I figured I would pull out a few of my favorite fish recipes from the archives.

Asian glazed sea bass

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Grilled citrus halibut

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Shrimp pasta alfredo

This is one of my favorites. I made it with and with out shrimp and it was fucking unbelievable either way. It's not a cheap meal, but it's a great special occasion meal, or romantic meal, or "I can't have red meat so make me something good woman," kinda meal.

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Finally the best meal my husband makes

Shrimp fried rice

Crab cakes

2010-03-08T21:55:00.001-08:00

Because of lent I've been challenged to make new seafood items for my husband on Friday's. He loves crab so I decided I would make crab cakes. It was much quicker then I anticipated and kind of fun.

Recipe stolen from Paula Dean (and then altered)

Ingredients

1 pound crabmeat, picked free of shells
3/4 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper (I used red, they are sweet)
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup vegetable oil
Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and vegetable oil, reserving 1/4 cup of cracker crumbs. Combine flour and cracker crumbs on small plate. Form mixture into small patties and pat each side in cracker/flour mixture.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

**Note, my crab was extra wet or something so my mixture started out very wet. I crushed up more crackers and that helped a lot. I recommend having some extra crackers crushed in case you encounter the same problem.

Quick Chicken Pot Pie

2010-03-08T21:01:00.001-08:00

I love chicken pot pie. What I don't love is how long it can take to make it when you do all the roux and thickening and shit. So I googled around, and messed around in the kitchen and I present to you my quick chicken (or veggie) pot pie. I will show you the steps for both versions. Basically I cooked the veggies and then added the chicken, reserving some veggies for me. However since my husband is a four year old about veggies I went ahead and added some peas to mine after his portion was safely out of peas harm. Keep in mind the ingredients in this are very loose, you can really adjust the veggie portion however you want, I'm just telling you my version. I'll tell you at the end a few other add ins I like.

Makes 1 9x9 baking dish or two smaller pans

1 batch biscuits (recipe below)

6 pieces boneless skinless chicken thighs or 3 breasts

1 cup celery diced

1 cup carrots diced

1.5 cups yellow potatoes diced

1/2 medium onion diced

1/2 cup frozen peas (unless you are afraid)

1 tbsp garlic powder

1 can cream of chicken soup

1 can cream of celery soup (if you are doing a vegetarian use two cans of this)

1 cup chicken stock (or veggie)

1 tsp salt

pepper to taste

Non stick cooking spray

Other additions: broccoli, mushrooms, leeks, and corn. My husband also likes his with gravy on it, since I'm being fast I boil some chicken stock or bouillon and then make a quick roux with 2 tbsp butter and 2.5 tbsp flour for about 3 cups of liquid. I put a little cheddar on mine this time and it rocked.

Pre-heat oven to 450. Coat 9x9 baking dish with cooking spray. Heat large skillet over medium high heat and coat with cooking spray. Add in carrots and cook for 2 minutes. Add in celery and potatoes and cook for 2 minutes. Add in onions and allow to cook until mixture softens, stirring often. (Don't allow your potatoes to get mushy, you want them to just be soft). Mix up biscuits and put in refrigerator. Set veggies aside and coat pan again. Place chicken in the pan and cook on both sides until slightly brown. Do not cook all the way as it will cook more in the oven. Remove chicken and shred or cube. Add chicken and veggies back into pan over low heat with soup. Stir to combine and add in chicken stock. (or veggie). Pour mixture into baking dish. Drop biscuit dough on top and bake for 25 or until biscuits are brown. Allow to cool, and serve.

Please note the portions can be adjusted for any size family. I made all of my veggies and then split it to make dinner for me (meatless) and dinner for my husband (green veggieless).

Quick drop biscuits (really they take about 2 minutes to make)

1.75 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons chilled butter diced up

1 cup milk

In a bowl combine flour, baking powder and salt. Cut in butter, mixing until butter is the size of peas. Make a well in the center of mix and add in milk. Stir for no more then a minute until dough pulls away from sides of bowls. If you want to continue making biscuits drop them on an ungreased baking sheet and bake at 450 for 25 minutes or until brown. If not, drop them on your pot pie and follow above directions.

Sloppy Tots and Joes

2010-03-06T15:37:00.000-08:00

INGREDIENTS
1-32 ounce package tater tots
1 pound ground beef
1-8 ounce can of tomato sauce
1-6 ounce can tomato paste
2 tablespoons ketchup
1/4 cup water
1 tablespoon brown sugar
1tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
4 hamburger buns

DIRECTIONS
1. Preheat oven to 425 degrees.
2. In a large skillet cook ground beef seasoned with garlic powder, onion powder, salt and pepper. Drain excess fat.
3. Stir in tomato sauce, tomato paste, ketchup, water, brown sugar, Worcestershire sauce and mustard. Bring to a boil. Cover and simmer for 30 minutes.
4. Arrange tater tots in a single layer in a baking pan. Bake for 12 minutes.
5. Pour sloppy joe mixture over the tater tots. Sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve on buns.

Spinach Parmesan Orzo

2010-03-03T06:55:00.000-08:00

INGREDIENTS
1-12 ounce package Orzo
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1-10 ounce bag of baby spinach
2 tablespoons balsamic vinegar
1/2 cup fresh basil, chopped
1/2 cup pine nuts, toasted
1/2 cup Parmesan cheese
salt
pepper

DIRECTIONS
1. In a large pot of boiling water add orzo and cook 7-9 minutes or until tender.
2. Meanwhile in a large skillet heat olive oil over medium heat. Add garlic and pepper flakes, cook 1 minute.
3. Stir in spinach. Reduce heat to low. Cover and cook for 5 minutes. Stir in balsamic vinegar.
4. Drain orzo and rinse with hot water. Stir orzo into the skillet along with basil, pine nuts and Parmesan cheese. Season with salt and pepper.

Ingredient Smack Down

2010-02-26T15:20:00.000-08:00

A reader on my website had a great idea. She suggested that Lisa and I take an out of the ordinary ingredient and then have a little challenge to see what we each come up with. In her comment she suggested Tater-Tots. So this week, Lisa and I will be on a mission to each create a recipe using Tater-Tots.

Now we want a suggestion for next week. Make sure it's something uncommon, or out of the ordinary but do keep it reigned in a little, remember we are making food that people actually want, and no one wants an anchovy or sardine cheese burger right?

So lets have it, what is your best suggestion for next weeks Smack Down?

Slow Cooked Three Bean Turkey Chili

2010-02-26T06:56:00.000-08:00

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

We want YOU to help

2010-02-23T14:15:00.001-08:00

If you have noticed our posting slow down it is because we have run out of things to try. Lately we find ourselves making the same ole thing which makes it hard to post on here, because you don't want to see the same thing twenty different times. It is obvious that Lisa has run out of things to cook for dinner which is why she is drowning her sorrows in sugary sweets. And since my waist line can't handle anymore of her uber sweet recipes and I just plane have cookers blog over here we need some ideas. Is there something you would like us to make? Do you have a favorite recipe that you would like us to make and post on here? Are you looking for an event specific meal? ANYTHING. Really give us anything and we will make it, or figure out how, or burn it, or...well either way you will get photos and some laughs right?

Starting now please submit any and all requests. Then Lisa and I can argue over who makes what!

Mexican Lasagna

2010-02-23T12:20:00.000-08:00

I stumbled upon this recipe on Eat Better America. I didn't have everything they listed so I made up my own version. Mine is as follows.

1 pound boneless skinless chicken cut in pieces
1 large white onion chopped
3 Cloves garlic chopped
2 cups sour cream
3 tbsp green chili sauce
2 tsp cumin
2 tsp chili powder
3 tsp garlic powder
3 tsp Tapatio (or other favorite hot sauce)
salt
2 cups salsa
8 crunchy tostada shells
2 cups shredded Monterrey jack cheese

Preheat oven to 350. Heat skillet over medium heat and coat with cooking spray. Add chicken and stir until no longer pink (about 5 minutes). Add chicken to a medium bowl. Wipe skillet and spray with cooking spray. Add in onions and cook until the color begins to fade. Add garlic and cook for one more minute. Add onions and garlic into bowl with chicken.

In small bowl combine sour cream chili sauce, hot sauce and seasonings. Stir to combine, taste for flavor, add more of something if you prefer a stronger flavor.

In bottom of baking dish spread about 1/4 cup salsa. Place tostada shell on top, then add 1/4 sour cream mixture followed by 1/4 chicken mixture. Top with cheese. Add a second tostada shell and repeat the process. When you reach the top place your final shell, with remaining sour cream mixture and cheese on top. Place dish in oven and cook uncovered for 30 minutes. If cheese browns too quickly cover with foil. Allow dish to cool, cut and then serve.

**In a pinch you can sub tortilla shells for the tostata shells. You could also use any variety of shredded cheese that you prefer.**

(Please note, the sour cream will separate some in cooking, this is normal. Do not panic. It should look that way. I promise!)

Apple Strudel Muffins

2010-02-23T06:55:00.000-08:00

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 1/4 teaspoons vanilla
2 medium apples, one shredded one chopped
1/3 cup brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon butter, softened

DIRECTIONS
1. Preheat oven to 375 degrees. Line muffin tins with paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, white sugar, 1/2 cup brown sugar and eggs until smooth. Mix in vanilla, 1 teaspoon cinnamon and nutmeg. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle a spoonful over the tops of the muffins.
5. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Peanut Butter Cup Cookies

2010-02-20T09:33:00.000-08:00

INGREDIENTS
2 cups peanut butter
2 cups sugar
2 eggs
36 peanut butter cup candies

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the peanut butter, sugar and eggs. Form a spoonful into a ball. Bake for 10 minutes.
3. Remove from oven and press peanut butter cup candy into the center. Let cool.

Peanut Butter Chocolate Fondue

2010-02-17T07:10:00.000-08:00

INGREDIENTS
24 ounces milk chocolate chips
1 cup heavy cream
1/2 cup peanut butter
1 teaspoon vanilla
1 teaspoon sugar
1/3 cup hot water

DIRECTIONS
1. In a fondue pot or saucepan, melt the chocolate with the heavy cream. Mix in the peanut butter, vanilla, sugar, and water. Continue to heat, stirring frequently, until the mixture is smooth. Serve warm with your favorite goodies.

Lobster Tails

2010-02-16T18:25:00.000-08:00

INGREDIENTS
2 lobster tails
1/2 cup butter, melted
1/2 teaspoon paprika
salt
pepper

DIRECTIONS
1. Preheat the broiler.
2. With kitchen shears cut the top side of the lobster shells. Pull apart shells slightly, and season meat with butter, paprika, salt, and pepper.
3. Broil lobster tails 10 to 15 minutes, or until butter is melted and lightly browned, and lobster meat is fully cooked.

Double Cheese Bacon Burgers

2010-02-15T19:30:00.000-08:00

INGREDIENTS

1 pound ground beef

4 ounces mozzarella cheese

4 slices cheddar cheese

6 slices cooked bacon, crumbled

garlic powder

salt

pepper

hamburger buns

favorite burger toppings

DIRECTIONS

1. Put the ground beef into a large bowl. Mix in crumbled bacon. Season with salt, pepper and garlic powder.

2. Slice mozzarella cheese into small chunks.

3. Form ground beef into 8 patties. Put a spoonful of mozzarella in between two patties and form into a single patty.

4. Season each patty with salt, pepper and garlic and grill for 3 to 4 minutes on each side, or until desired doneness. In the last minute of cooking, top each with a slice of cheddar cheese. Cover the grill and let the cheese melt.

5. Serve with all your favorite hamburger toppings.

White Chocolate Raspberry Cheesecake

2010-02-14T10:22:00.000-08:00

INGREDIENTS
2 cups Oreo cookie crumbs
6 tablespoons white sugar
1/2 cup butter, melted
10 ounces frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3-8 ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 325 degrees.
2. In a medium bowl, mix together cookie crumbs, 6 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan. Bake for 15 minutes. Remove and let fully cool.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
4. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
5. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
6. Pour half of batter over crust. Spoon 4 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 4 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
7. Wrap foil around the bottom of the spring form pan. Place on a cookie sheet then fill the cookie sheet with water. Bake for 55 to 60 minutes, or until filling is set. Turn off the heat and crack the oven door. Let the cheesecake sit in the oven for another hour. This will allow the cheesecake to not sink. Cover and refrigerate the cheesecake for 8 hours. Serve topped with remaining raspberry sauce.

Heavenly Coconut Bars

2010-02-03T17:42:00.001-08:00

INGREDIENTS
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
1-14 ounce can sweetened condensed milk
2 cups flaked coconut
2 cups semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Spray an 8x8 baking dish with cooking spray. Combine graham cracker crumbs, butter and sugar. Mix and press into the bottom of the baking dish. Bake for 15 minutes.
3. Top graham cracker crust with coconut flakes then pour the sweetened condensed milk over the top of the coconut. Bake for 15 minutes.
4. Sprinkle the top with the chocolate chips and bake 2 minutes just to allow the chocolate to melt. Spread the chocolate evenly over the top. Allow to fully cool before cutting into squares and serving.

Chocolate Popcorn

2010-01-31T17:56:00.001-08:00

INGREDIENTS
1 bag popcorn, popped
3/4 cup sugar
1/4 cup corn syrup
1/4 cup cocoa powder
1 teaspoon vanilla
1/2 cup butter

DIRECTIONS
1. Preheat oven to 250 degrees.
2. Spread popcorn in a large baking dish.
3. In a medium saucepan over medium heat melt butter, sugar, corn syrup and cocoa. Bring to a boil stirring constantly. Allow to boil 2 minutes without stirring. Remove from the heat and stir in vanilla. Pour over popcorn stirring to coat.
4. Bake for 30 minutes stirring every 10 minutes. Cool completely before serving.

Caramel Popcorn

2010-01-31T17:37:00.000-08:00

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 bags popcorn, popped

DIRECTIONS
1. Preheat oven to 250 degrees.
2. Spread popcorn into two large baking dishes.
3. In a medium saucepan over medium heat melt butter, brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Allow to boil 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
4. Bake for one hour stirring every 15 minutes.Remove and let cool completely before serving.

Banana Crumb Muffins

2010-01-27T09:55:00.000-08:00

INGREDIENTS
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 bananas, mashed
1 1/2 cups white sugar
2 eggs, lightly beaten
2/3 cup butter, melted
2/3 cup packed brown sugar
4 tablespoons flour
1/4 teaspoon ground cinnamon
2 tablespoon butter

DIRECTIONS
1. Preheat oven to 375 degrees. Lightly grease muffin cups, or line with muffin papers.
2. In a large bowl, mix together 3 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, white sugar, egg and melted butter. Stir in the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoon butter. Top each muffin with a spoonful of sugar mix.
4. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Broccoli Beef Lo Mein

2010-01-26T09:21:00.000-08:00

INGREDIENTS
2 pounds round steak, sliced in thin strips
2 cups onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1/4 cup plus 6 tablespoons soy sauce
16 ounces linguine pasta
2 teaspoons sesame oil
3 tablespoons vegetable oil
6 cups broccoli, chopped
6 tablespoons beef broth
4 tablespoons brown sugar
2 tablespoons oyster sauce

DIRECTIONS
1. In a large bowl mix together 1/4 cup soy sauce, 1 cup chopped onions, 2 minced garlic cloves and 1 tablespoon minced ginger. Add the beef and allow to marinate as you prepare the remainder of the meal.
2. Add the pasta to a large pot of lightly salted boiling water. Cook according to package directions. Drain the noodles, then return them to the pot. Toss them with the sesame oil.
3. In a large skillet heat vegetable oil over medium high heat. Add the broccoli and remaining onion and cook, stirring often for 3 minutes. Add the remaining ginger and garlic and continue stirring while the mixture cooks for another minute. Add the beef and cook it, stirring often, for 5 minutes or until no longer pink. Add the broccoli and beef to the pasta.
4. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Stir in the sauce with the pasta and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through.

Mushroom & chicken pockets

2010-01-23T15:56:00.000-08:00

4 tbsp extra virgin olive oil

1 pound white mushrooms coarsely chopped

2 cloves garlic finely chopped or grated on a zester

2 green onions thinly sliced

grated peel of half lemon

8 oz cream cheese

1 package frozen puff pastry

3/4 cup monterey jack cheese

Make sure to thaw puff pastry dough. Pre-heat oven to 450. In a large skillet heat 2 tbsp olive oil over medium high heat. Add the mushrooms, season with salt and pepper and cook until mushrooms begin to brown. Transfer to a bowl. Add 2 tablespoons to skillet and cook chicken over medium high heat until cooked through. Dice chicken and add to the bowl. Combine chicken, mushrooms, green onions, cheese, cream cheese and lemon zest. Mix well.

Roll out pastry dough on a flat surface lightly floured. Cut in half. Place 1/4 mixture on one side of the dough. Fold over and seal all sides. Poke two holes in the top to vent. Repeat with remaining 3 pieces of dough. Place on a greased cookie sheet and bake for 18-24 minutes until crust is golden brown. Remove and eat.

Spaghetti Squash

2009-12-10T20:20:00.000-08:00

INGREDIENTS
1 spaghetti squash
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
4 Roma tomatoes, chopped
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Cut spaghetti squash lengthwise and remove the seeds. Place spaghetti squash cut sides down on a baking sheet. Bake 30 minutes, or until a sharp knife can be inserted with only a little resistance.
3. Remove squash from oven, and set aside to cool enough to be easily handled.
4. In a large skillet heat oil over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
5. Use a fork shred the squash to form noodles. Place squash in a medium bowl and toss with the sauteed vegetables, feta cheese, and basil.

Chicken Tortilla Casserole

2009-11-23T21:46:00.000-08:00

I get these emails all the time from Eat Better America. This last one had a dish that looked so good I e-mailed it right to my mom. Tonight I decided to make it, oddly so did my mom. Here is the recipe as it was intended to be made. I'll tell you my variations at the bottom. Brandon really liked this which says a lot for a four year old, he called it "cheese chicken." The husband had seconds too. The recipe is called "Healthified" Chicken Tortilla Casserole.

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chile's

1 container (8 oz) fat-free sour cream

½ cup fat-free (skim) milk

1 ½ teaspoons chili powder

½ teaspoon ground cumin

2 ½ cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 ½ cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

This recipe is really as easy as it sounds. I didn't have any shredded chicken just laying around and I didn't plan ahead and have it ready so I will share with you my full proof method of cooking chicken fast. In a baking dish add 1 cup chicken broth and 2 cups of water. Place boneless skinless chicken in and bake it at 550 for about 15 minutes. It should be pretty close to done. This is basically poaching and keeps skinless boneless chicken very moist. I kept mine just under done so it wouldn't dry out during the final bake.

Next. I did not use anything light. I live in a family of underfat men, shit Codi just finally made it to 10% on the weight chart and we celebrated that. I might have also used a tad bit of extra cheese.

I omitted the bell peppers because none of my boys like them.

I combined half regular corn tortillas and half hard ones (they are called tostada shells in the store.) My husband really likes crunchy stuff so I put a few of those closer to the top of the casserole to keep them crisp. I used these tostada shells (the yellow corn ones on the top.)

I think beans would be a nice addition to this. Possibly pinto or red, I don't think black beans would be the right flavor. I also think if I wasn't making it for a kid I would mix in a tiny bit of cayenne pepper or a couple splashes of Tapatio.

Finally, yes I know it looks a little weird when you are first mixing it but it taste so good in the end. SO GOOD!

For a printable version of their recipe click here.

Big kid french toast

2009-11-21T14:24:00.001-08:00

Four year old french toast

The other morning Brandon wanted french toast but I had no eggs. I hemmed and hawed for a while until I spotted the graham crackers. And low, the best french toast ever was born.

(Yield one serving)
1 whole graham cracker mashed
1/4 cup milk
1.5 tsp cinnamon
1 tbsp sugar
2 tbsp sugar
1 tbsp butter
.25 tsp vanilla extract
1 slice Wonder Bread
(yes, if I am making this ghetto of a breakfast only Wonder Bread will work)

First you put the graham cracker in a bag and pulverize it. Pour that on a plate and put .5 tsp of cinnamon and .5 tbsp sugar in it. Stir it up. On a second plate ad milk, .5 tsp cinnamon, vanilla and remaining sugar. Mix it up. Pour your syrup in a microwave safe bowl, add cinnamon and butter and nuke for about 15 seconds. Stir it up until butter is good an mixed in. Pre-heat non stick pan to about medium low. Quickly dunk bread in your cinnamon milk mixture and then roll both sides in your graham cracker concoction. Spray your pan with nonsick spray and away we go. I flipped mine about four times so it didn't burn and got super crispy. When you are done, cut it up and pour your sinful buttery syrup right over the top. Then watch the look on your four year olds face when his taste buds explode.

Now. I'm sure your asking why I put butter in the syrup. The answer is, IT TASTE GOOD. When I was small and I would eat Eggos (remember I said I'm ghetto) I always loved to find the buttery part of my waffle and swirl it in the syrup making a buttery syrup to dunk the rest in. Try it, and then comment below to tell me I'm right Mmmkay!

Next. Graham crackers on french toast PURE GENIUS. It was so crispy and cinnamony that I almost stole Brandons breakfast and ran away.

My favorite part of this, your kid can totally help you. Then can mash, and mix, and dunk and roll. Basically they only need you for the hot pan part.

So, why are you still here, go make your kids the best breakfast ever so you can be a hero mom for a day!

Right now is a great time to mix up the graham crackers and dunk your finger in to "taste" a few times.

Oh baby, look at the way the sugar caramelized whoo boy I wanted to lick that shit up!

I may or may not have added a hint of whip cream to make it even more sinful.

Big Fat Chocolate Chip Cookies

2009-11-21T07:48:00.000-08:00

INGREDIENTS
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS
1. Preheat the oven to 325 degree. Grease cookie sheets.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Using a wooden spoon stir in the chocolate chips. Roll cookie dough into 1 1/2 inch balls and place on the greased cookie sheet. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Granola Bars

2009-11-15T07:00:00.000-08:00

INGREDIENTS

1/2 cup butter
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
2 cups Rice Krispies
2 cups oats
1 cup craisins
1/2 cup pecans

1/2 cup white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Spray 9x13 baking pan with cooking spray.

2. In a large pot melt the butter over low heat. Once melted, remove from the heat and stir in the sugar, honey, flour, vanilla extract, and cinnamon. Then add the remaining ingredients and mix well.

3. Pour the mixture to the baking pan. Press the granola firmly into the pan, packing it to a flat and even thickness.

4. Bake for 20 minutes, until golden brown. Cool for an hour in the pan before cutting into bars.

Angel Hair Pasta With Chicken

2009-11-02T19:46:00.000-08:00

INGREDIENTS
2 chicken breasts, sliced in strips
8 ounces angel hair pasta
1/4 cup olive oil
1/4 onion, chopped
4 cloves garlic, minced
2 cups campari tomatoes, diced
3 tablespoons balsamic vinegar
1 can chicken broth
salt
garlic
pepper
crushed red pepper flakes
3 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-5 minutes or until al dente then drain.
2. Pour olive oil in a large deep skillet over medium high heat. Saute chicken with onions and garlic about 8 minutes or until chicken is no longer pink. Add tomatoes, vinegar and chicken broth and simmer for about 8 minutes.
3. Stir in red pepper flakes, pepper, basil and cooked pasta, tossing with sauce. Simmer for about 5 more minutes and serve topped with Parmesan.

Slow Cooked Pot Roast

2009-10-07T11:53:00.000-07:00

INGREDIENTS
1 3-pound beef chuck roast
salt
pepper
garlic powder
3 tablespoons of vegetable oil
1 package dry onion soup mix
1 can cream of mushroom soup
1 can of water
4 small potatoes, quartered
1 large carrot, quartered in 3 inch pieces
rosemary

DIRECTIONS
1. In a large skillet heat oil over medium high heat. Season roast with garlic powder, salt and pepper. Brown the roast in the skillet about 3 minutes on each side or until browned.
2. In the slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
4. About 2 hours before the roast is done, preheat the oven to 375 degrees. Place the potatoes in a large baking dish. Season with salt, pepper and rosemary. Cook for 30-45 minutes until the potatoes just start to brown. Add the potatoes and carrots to the roast for the last hour of cooking.
5. Remove roast and vegetables. Serve the roast and vegetables topped with the gravy.

Beer Can Chicken

2009-10-03T19:08:00.000-07:00

INGREDIENTS
1/2 cup butter
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons pepper
1 can beer
1 whole chicken

DIRECTIONS
1. Preheat an outdoor grill for low heat.
2. In a small bowl mix together half of the garlic powder, paprika, onion powder, cayenne pepper, salt and pepper. Rub seasoning all over the chicken.
3. In a small bowl, melt the butter in the microwave. Mix in the remainder of the seasonings.
4. Drink 1/2 of the beer, leaving the remainder in the can. Add half of the melted butter and seasonings to beer can. Spray the outside of the can with cooking spray.
5. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken.
6. Place baking sheet with beer and chicken on the grill. Baste the chicken ever half hour with the melted butter and seasoning. Cook over low heat for about 2 hours, or until the chicken reaches 180 degrees.

TIPS: Buying a chicken in whole is much cheaper than just buying boneless skinless chicken breasts. I got this whole chicken for only $3.50! A whole chicken is generally around 4-5 pounds. For a standard family of four this is too much food for just one night. Save all the leftover chicken and use it for dinner the next night. I made chicken noodle soup with my leftovers.

Chocolate Cake Mix Cookies

2009-09-27T10:05:00.000-07:00

INGREDIENTS
1 box devil's food cake mix
1/2 cup butter, melted
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup mini chocolate chips
1/2 cup chopped nuts

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl, mix together the cake mix, butter, eggs, oil and vanilla until smooth. Stir in the chocolate chips and nuts.
3. Roll into 1 inch balls and place onto an ungreased baking sheet.
4. Bake for 8 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing.

NOTE: This recipe is very flexible. Change out the kind of cake and the mix ins, just keep everything else the same. Another one I have tried is German Chocolate Cake Mix with coconut and pecans. Soo good!

Arroz Con Pollo

2009-09-23T07:13:00.000-07:00

INGREDIENTS
2 boneless skinless chicken breasts, cut into 1 inch cubes
2 chorizos, chopped casing removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 cup saffron yellow rice
1 can chicken broth
1/2 cup white wine
1 can stewed tomatoes, chopped

DIRECTIONS
1. Season chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken and chorizo, cook thoroughly about 8 minutes stirring regularly.
3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
4. Add rice and cook 1 to 2 minutes. Stir in broth, white wine, and tomatoes. Stir in remaining salt, pepper, and paprika. Bring to a boil. Cover, and simmer for 20-25 minutes until the rice is cooked.

Lasagna

2009-09-22T12:40:00.000-07:00

INGREDIENTS
9 uncooked lasagna noodles
1 onion, chopped
5 garlic cloves, minced
2 28-ounce cans crushed tomatoes
1 14-ounce can diced tomatoes
1 tablespoons oregano
1 tablespoons basil
1 teaspoon salt
1 teaspoon pepper
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 pound fresh mozzarella cheese, thinly sliced
8 ounces ricotta cheese
8 ounces cottage cheese
½ cup Parmesan cheese

1. In a large skillet over medium heat, brown sausage with onion and garlic. Drain fat.
2. Mix in oregano, basil, salt, pepper and tomatoes. Simmer for 30 to 45 minutes.
3. Bring a large part of salted water to a boil. Add lasagna noodles and cook 8-10 minutes, drain.
4. In a small bowl mix together cottage and ricotta cheese.
5. In a large baking dish put 2 tablespoons of the sauce or enough to cover the bottom of the pan to prevent sticking. Make a layer of lasagna noodles (3 noodles per layer). Top with a third of the sauce, ½ of the ricotta-cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat with another layer. Top with remaining noodles, sauce, mozzarella and Parmesan cheese.
6. Bake at 375 degrees for 30-45 minutes.

Easy Stuffed Pork Chops

2009-09-22T11:00:00.000-07:00

INGREDIENTS
4 bone-in thick pork chops
garlic powder
salt
pepper
Campbell's Golden Mushroom soup
1/2 cup water
1 box stuffing

DIRECTIONS
1. Heat oven to 375 degrees.
2. Prepare stuffing mix according to box directions.
3. Make a slit on the side of each pork chop to form a pocket. Season pork chops with salt, pepper, and garlic powder on both sides. Stuff each pork chop with the stuffing.
4. Arrange pork chops in a large baking dish. Bake for 45 minutes flipping the pork chops half way through.
5. In a bowl mix together the water and golden mushroom soup.
6. Pour the soup over the top of the pork chops. Cook in the oven an additional 15-20 minutes.

Inside out pizza

2009-09-17T07:54:00.000-07:00

I know. You are looking at this recipe thinking, "Shannon can you get any more ghetto?" The answer is HELL YES! Anyway I saw this recipe here and thought, that looks like the perfect quick meal for a week when I don't have much time. You will notice two things. I used ground beef not sausage. That is because I totally thought I still had sausage at home and didn't. I also used diced tomatoes not pizza sauce because my stupid pizza sauce was expired. (Side note: This recipe tasted just as good, hubs said it was like inside out burgers.) Anyway the recipe is super easy but it make enough to feed about 8. If you want a smaller portion only get one can of dough and cut it in half. Then half the rest of the ingredients.

2 cans Pilsbury pizza dough
1 pound italian sausage
1/2 cup pepperoni
1/2 cup chopped red onion
5 cloves garlic chopped
10 pizza sauce
8 oz fresh mozzarella sliced
1.5 cups shredded mozzarella
1/4 cup shredded Parmesan
2 tbsp garlic powder
salt & pepper
Pam cooking spray

Preheat oven to 350. Spray 13x9 deep baking dish with Pam. Place first pizza dough in bottom of pan and bake for about 15 minutes or until the top is brown. While dough is baking heat a nonstick pan to about medium and add in onions. Cook about 2 minutes and add in garlic. Cook one minute and add in sausage. Cook until just under done. Add in 1 tbsp garlic powder, salt and pepper. When dough is golden brown remove it from oven and line it with the fresh mozzarella. Add sausage mixture over the top and spread evenly. Layer pepperoni on top of sausage mixture and cover with 1 cup shredded mozzarella. Place second pizza dough on top and bake for 12 minutes. Pull pan out and spray top of pizza dough with Pam. Sprinkle remaining garlic powder over dough and cover with shredded Parmesan. Bake for 5 more minutes or until top is golden brown. Serve immediately.

Caramel apple upside down cake

2009-09-17T07:13:00.000-07:00

I was browsing Pioneer Woman's site the other day when I came across her skillet apple cake (which is a way better title then what I called it to my husband). I have an overflow of apples growing on my property and until that moment I wanted nothing to do with them. I knew I had everything to make this since it might be the most basic recipe ever so walking home last night I grabbed 6 apples and set to work. First you will notice two things....one: my apples aren't peeled (they should be) my peeler was in the dishwasher and I don't have a paring knife due to an unfortunate incident between the knife and a can. I decided to wing it and see if I could make the recipe with out fucking up before I spent the time peeling apples. The second thing you will notice is my picture order down there isn't quite right. This is because once I got halfway through making the batter I realized I did not in fact have all of the ingredients, I was missing eggs. So, while my husband went and got eggs I skipped around and did what other stuff I could do. Either way it came out gooey and caramelly and artery clogging good! You really really have to make this!

Below is her recipe. I had to make a few edits because she forgot to list a few steps since she lists it all in her picture section.

Caramel topping

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 3/4 sticks butter
1/2 cup sugar

1/4 cup brown sugar

Batter

1 stick butter
2/3 cup sugar

1/3 cup brown sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. In second bowl combine flour, cinnamon, salt and baking powder. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

I don't have a fancy apple corer thing. So I quarter the apples, turn them on a flat side and cut the core out diagonally.

See, you barely lose any apple.

Since I had everything ready to go and then figured out I was missing eggs, I put my apples in some water so they wouldn't oxidize.

The insane thing is, since I used half brown sugar half white, it got extra caramelly but it also created these little chewy caramel pockets, almost like one of those little caramel squares you buy at the store. I had just enough manners to avoid digging through the cake to find all these pieces.

PS My spell check is trying to say caramelly isn't a word. Sometimes spell checks need a reality check.

Mini Sticky Monkey Brains

2009-09-14T09:17:00.000-07:00

INGREDIENTS
3 (7.5 ounce) packages refrigerated biscuit dough
1/3 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
1/2 cup brown sugar

DIRECTIONS
1. Preheat the oven to 350 degrees. Grease muffin pan.
2. In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
3. Roll pieces of biscuit in the cinnamon sugar mixture. Place them into the muffin cups, distributing evenly. Sprinkle any remaining cinnamon sugar over the dough balls.
4. Mix together the brown sugar and melted butter. Stir in the pecans. Distribute evenly over the muffin cups of dough balls.
5. Bake for 15 to 20 minutes or until the biscuits are toasted and cooked through. Remove from the oven. Serve while still hot.

Cinnamon peach topping

2009-09-13T19:34:00.000-07:00

My house is surrounded by fresh fruit. Right now we have peaches that are as big as a softball. I had vanilla ice cream and felt like making peaches to put on top. I forgot to take a picture of them in the boiling water but seriously, you put them in boiling water and pull them out, use your imagination. I don't have a picture of the peaches on the ice cream because I was so damn excited to eat it I just plain forgot. But just picture a bowl of heavenly goodness and you will get the point!

About six peaches
1 tsp cinnamon
1 tbsp butter
3 tbsp brown sugar
1 tbsp fresh lemon juice

Bring a large pot of water to a boil. Place a large bowl of ice water next to it. Working two at a time put the peaches in the water for 30-40 seconds. Pull them out and put them into the ice water. Wait about 10 seconds and pull the peaches out. Using your fingers peel the skin off. it should slide right off. If not put them back in the boiling water for another ten seconds and repeat with the ice water. Slice peaches in half and remove pits. In a large non stick pan slice peaches into 8 pieces (more for larger peaches). Cover peaches with lemon juice. Place butter, brown sugar and cinnamon in pan and turn heat to low. Walk away. I let them simmer on low for about 20 minutes, came back and stirred and let them go another 10 minutes. While stirring check for seasoning, you might want to add more cinnamon depending on the flavor at that point. The end result will look like peaches in a syrup. While it is still hot pour peaches and syrup over vanilla ice cream. Eat, enjoy, gain 5 pounds.

(Side note, this is an awful picture of me peeling. I had already peeled all of the peaches before I remembered to take a picture of this step so I was attempting to peel a half eaten peach for you, but the next picture shows how the skin should come off.

Sandwich sushi

2009-09-13T19:27:00.000-07:00

This week I finally decided to try out sandwich sushi. I saw a picture online and was so bored with Brandons lunches I figured why not. My first round I just did bread meat and cheese. Brandon doesn't like mayo so I couldn't use that. I used deli sliced white american cheese and turkey so it would roll up easier. Brandon came in and tasted it and said, "how about cream cheese," so the second time around I added some softened cream cheese. I for sure recommend using very fresh bread on this or it will crack when you roll it up. Brandon gave it two tiny thumbs up!

Asian Chicken Wrap

2009-09-13T05:17:00.000-07:00

INGREDIENTS
4 large tortillas
2 cups cooked white rice
2 cups cooked chicken, cubed
2 cups romaine, chopped
¼ cup carrots, sliced
½ cup cucumbers, chopped
¼ cup slivered almonds
¼ cup sesame ginger salad dressing
4 wonton wrappers
½ cup vegetable oil

DIRECTIONS
1. Slice wonton wrappers into small strips. Heat vegetable oil over medium high heat. Add wonton strips and cook about a minute or until golden brown. Remove from oil and allow to drain on paper towel.
2. In a large bowl combine chicken, romaine lettuce, carrots, cucumbers and almonds. Toss with salad dressing.
3. Arrange wraps by laying tortilla flat. Spread out about ½ cup of rice on each tortilla top with salad mixture then wonton strips. Fold up like a burrito.

Baked Ziti

2009-09-07T16:29:00.000-07:00

1 Medium white onion diced
5 cloves garlic minced
2 - 12 oz cans tomato sauce
1 - 12 oz can diced tomatoes
1 can crushed tomatoes (I think it only comes in big size)
16 oz fresh mozzarella sliced (as pictured below)
1 bag ziti noodles
1 bag shredded mozzarella
Olive oil

Preheat oven to 350. Boil pasta as directed. In large pot sauté onions until translucent, add garlic and cook for one minute. Add canned tomatoes and simmer for 10 minutes. Drain pasta and add it to sauce. Combine well. Place a layer of pasta and sauce on bottom of deep baking dish. Layer half of fresh mozzarella over pasta. Top with second layer of pasta and cover with shredded mozzarella. Put remaining pasta on and your second half of fresh mozzarella. Bake for 20 minutes or until cheese is brown and bubbly on top.

Notes: I used two kinds of cheese because shredded mozzarella tends to get more gooey, and it was cheaper then doing it all with fresh. I also cooked up some shredded chicken in the same sauce and served it along side my husbands pasta so he had some meat too. I garnished with fresh basil but in the end picked it off because it just wasn't fancy enough for basil. This makes a shit ton of food and it freezes amazing if you put it in the freezer right before baking. Technically you can skip the middle layer of cheese but COME ON the more cheese the better RIGHT!

PRINTABLE VERSION

Black Bean Burgers

2009-08-19T13:30:00.000-07:00

INGREDIENTS
1 16 ounce can black beans, drained and rinsed
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/4 cup red bell pepper, minced
1 egg
1 teaspoon chili paste
1 teaspoon cumin
1/2 cup bread crumbs
salt
pepper

DIRECTIONS
1. In a medium bowl mash black beans with a fork. Mix in onions, garlic, red bell pepper. Season with salt, pepper, cumin and chili paste.
2. Stir in egg then bread crumbs. Form into 3 to 4 patties.
3. Take a sheet of aluminum foil large enough to hold the patties. Brush with vegetable oil, then place the patties on top of the foil. Cook on the grill over medium heat about 7-10 minutes on each side. Serve with your favorite burger toppings.

A better version of my meatloaf

2009-08-19T07:33:00.000-07:00

Last night I was making meatloaf. I was in too much of a hurry to look up my recipe so I decided to wing it. Right before I started I realized I was out of eggs. I decided I would skip the eggs and just forge ahead. I was throwing some things in the bowl when I opened the refrigerator and discovered something else with eggs. Mayo. YES YES YES I KNOW BUT DUDE IT HAS EGGS. I thought well, we use it in spinach dip, I've used it in other dips, it bakes well, why the hell not. When my husband ate it last night he told me it was the BEST meatloaf I have ever made.

2 lbs ground beef
2 tbsp ketchup
1/4 cup mayo
1/3 cup crushed croutons
1/3 cup crushed saltine crackers
1 tsp pepper
1 tsp mccormick montreal seasoning spicy
1 packet lipton onion soup mix
1/4 cup milk
2 tsp garlic powder
2 cloves garlic chopped

Preheat the oven to 375. Combine all ingredients, work well and place in greased loaf pan. Bake for 40 minutes or until inside temperature is 160. If you are in a hurry divide meatloaf into smaller pans and cut cooking time in half.

Chocolate-Peanut Butter Cookies

2009-08-09T08:39:00.000-07:00

Alternate title "The Best Cookies In The ENTIRE World"

INGREDIENTS

1 pouch Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 1/2 cups semisweet chocolate chips
6 tablespoons butter or margarine
1/3 cup peanut butter
1 teaspoon vanilla
1/2 cups powdered sugar

DIRECTIONS

1. Heat oven to 375°F.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
3. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In a small saucepan, melt chocolate chips, butter and peanut butter on low heat, stir until smooth. Remove from heat and stir in vanilla.
5. Place each cookie in the chocolate mixture. Using rubber spatula, toss cookies gently to coat. Remove cookies from chocolate to cooling rack to set. Sprinkle with powdered sugar. Repeat with remaining cookies. Let cookies set until the chocolate is hardened.

Zucchini Pineapple Bread

2009-08-09T08:27:00.000-07:00

INGREDIENTS
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 ounces crushed pineapple, drained
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

DIRECTIONS
1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees for 1 hour.

It's coming

2009-08-05T11:10:00.001-07:00

I know I promised my Baked Ziti recipe. Which totally would have happened had I been smart enough to write down ingredients. So I've been going back through my pictures trying to figure out what my measurements and ingredients were. Will be up soon!

FAIL DRESSING

2009-07-29T15:42:00.000-07:00

This weekend at the lake I came across a recipe I wanted to try in Cooking Light. I love wedge salads, and I love buttermilk and I love chive so obviously I would love this, right?

WRONG.

I am sorry Cooking Light but you really missed the bar with this one. The vinegar was an awful addition. It ruined the entire dressing. The raw garlic made the dressing far too spicy, it would have been so much better with a hint of roasted garlic. There was not nearly enough buttermilk flavor. I mark this recipe as a failure. I think later this week I will remake this recipe with my personal twist on it, and update you from there.

Ingredients

3/4 cup reduced-fat buttermilk
1/2 cup reduced-fat mayonnaise
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 (1 1/4-pound) head iceberg lettuce, trimmed and cut into 6 wedges
24 grape tomatoes, halved
1/3 cup thinly sliced red onion
1-inch pieces fresh chives (optional)

Preparation

1. Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped.

2. Place 1 lettuce wedge on each of 6 plates. Drizzle each wedge with 3 tablespoons dressing; top each serving with 8 tomato halves. Divide onion evenly among servings. Garnish with chive pieces, if desired.

Spicy Apricot Glazed Grilled Chicken

2009-06-23T22:28:00.000-07:00

INGREDIENTS
4 chicken breasts
1 cup apricot preserves
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
½ - 1 jalapeno pepper, finely chopped
salt
pepper

DIRECTIONS
1. Preheat grill on medium heat.
2. In a small bowl mix together apricot preserves, garlic, soy sauce, Dijon mustard, jalapeno pepper, salt and pepper to taste
3. Brush chicken with olive oil and season with salt and pepper. Cook chicken 15 minutes on each side. Keep an eye on the chicken to make sure it doesn’t burn.
4. Brush the chicken with the glaze. Cook an additional 10 minutes on each side or until the chicken is no longer pink while continuing to constantly coat the chicken with the glaze.

Basil Parmesan Biscuits

2009-06-23T21:50:00.000-07:00

I checked my mail today and found my Cooking Light in the mailbox. As soon as I got off work I sat down and started browsing. They had a whole section on basil and I paid close attention since I have a variety of basil in my garden right now. Since my other two dishes for dinner had basil I figured why not make the basil biscuits. To tie it together I also added some lemon thyme. It was perfect!

Here is Cooking Light's recipe (with the lemon thyme added in)
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 cup chilled butter, cubed
2/3 cup fresh basil chopped
3 tbsp lemon thyme chopped
1/2 cup fine grated Parmesan cheese
2/3 cup fat-free milk
1 large egg
cooking spray

Preheat oven to 425. Spoon flour into measuring cups*, level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil, thyme and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface. Pat to 1- thick circle. Cut with 2-inch biscuit cutter into 12 biscuits. Place biscuits on a baking sheet coated with cooking spray. Bake for 15 minutes.

*When baking breads and doughs you never want to "scoop" your flour or you will have an incorrect measurement as "scooping" will cause the flour to be packed in. Instead using a spoon lightly fill your measuing device small spoonfuls at a time, allowing it to settle naturally and not be overly packed in. Also, when I was done I had a little dough left so I just tossed it on the pan. I love the way that biscuit came out as opposed to using the biscuit cutter. Next time I will for sure just toss it on the pan and not pay attention to symitry. It made it look so much tastier.

Lemon Thyme

Sweet basil

(I have the bestest little herb garden)

Tasty Temptations

Bacon & Egg breakfast bites

Cheesy chive potatoes

Pasilla Pepper Quesidillas (vegetarian)

Portobello mushroom burgers

Crispy cheddar lays baked chicken

Vegetarian no noodle lasagna

How too's

Cooking terms

How to....cutting terms and photos

Chop

Cube

Dice

Mince

Slice

Julienne

Broccoli chicken casseorle

Parmesan sour cream mashies (with lumps please)

Must have meatballs

Pan roasted chicken with mushroom garlic gravy

Jumbo Mexi Shells

Easy Popcorn Balls

Not Just For Decoration

Eggplant Roll Ups

Creamy Chicken Pasta With Mushrooms and Spinach

Pumpkin Zucchini Bread

Recipe flashback Stuffed bell peppers (whats for dinner tonight)

Garlic bread Pizza

Fun Apple Cupcakes

Chocolate Banana Bread

Strawberry Bread

Hot wings

Cinnamon Rolls

Strawberry shortcake bites

Ingredients

Glaze:

Directions

Lemon Blossoms

Ingredients

Glaze:

Directions

Meatball Sandwiches

Lemon Loaf

Lemon Garlic Chicken

Directions:

Ice cream sandwiches the cheater cheater pumpkin eater way

Steak tacos with avocado tomato salad

Directions:

The best desserts often come from the worst fuck ups (lemon blossoms)

Ingredients

Glaze:

Directions

In case you are participating in Lent

Crab cakes

Ingredients

Directions

Quick Chicken Pot Pie

Sloppy Tots and Joes

Spinach Parmesan Orzo

Ingredient Smack Down

Slow Cooked Three Bean Turkey Chili

We want YOU to help

Mexican Lasagna

Apple Strudel Muffins

Peanut Butter Cup Cookies

Peanut Butter Chocolate Fondue

Lobster Tails

Double Cheese Bacon Burgers

White Chocolate Raspberry Cheesecake

Heavenly Coconut Bars

Chocolate Popcorn

Caramel Popcorn

Banana Crumb Muffins

Broccoli Beef Lo Mein

Mushroom & chicken pockets

Spaghetti Squash

Chicken Tortilla Casserole

Big kid french toast

Big Fat Chocolate Chip Cookies

Granola Bars