Sunday, December 8, 2013

Dulce de Leche and Secret Recipe Club

Today my husband and I have been married 7 years. Yay for us! Ha. But in celebration of this I decided to take on something that I found intimidating, later realizing its not. Dulce de Leche.

For the Secret Recipe Club this month I was assigned Easily Good Eats. Its a blog of a professional that loves to cook, and mainly cooks things with few and simple ingredients. There were several things I wanted to make but found a recipe for dulce de leche and was ready to take it on.

Its very simple. It takes a while but it basically just sits on the stove for 3 hours and you have yourself some sweet, rich, creamy 'candy milk'. 

Go over to Easily Good Eats and find something delicious!


Dulce de Leche
Recipe Source: EasilyGoodEats.blogspot.com

4 1/4 cups Whole Milk
1 1/2 Tablespoons Molasses
1/2 teaspoon Baking Soda
1 teaspoon Pure Vanilla Extract

1. In a large pot combine the milk, sugar, and molasses and place over medium heat. Bring to a simmer and stir until the sugar has dissolved. Add the baking soda and stir. Reduce to medium low and keep it at a bare simmer.

2. Stir occasionally, but don't mix in the foam that is on the top. Continue to cook for about 2 to 2 1/2 hours. Strain through a fine mesh strainer.Let cool and store in the fridge for up to 2 weeks.
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Wednesday, November 27, 2013

Honey Sesame Chicken

I am always looking for easy crock pot meals and a dish that can used in many different ways. This is a simple base to have over rice, in tacos, or I'm sure you could think of another way to use it. Its sweet, tangy, and delicious. This is what you should have for dinner tonight!


Honey Sesame Chicken
Recipe Source: SixSistersStuff.com

4 Chicken Breasts
Salt and Pepper
1 1/2 cups Honey
1 cup Soy Sauce
1/2 cup Onion, diced
1/2 cup Ketchup
4 Tablespoons Vegetable Oil
4 cloves Garlic, minced
1/2 cup Cornstarch dissolved in 3/4 cup water

1. Season your chicken with salt and pepper and put in crock pot. In a small bowl, combine honey, soy sauce, diced onion, ketchup, oil, and garlic. Pour over the top of chicken. Cook on low for 4 hours or until chicken is cooked through.

2. Remove the chicken from the crock pot. Pour the cornstarch water into the crock pot. Stir combining with the sauce. Replace lid and cook sauce on high for about ten minutes or until thickened. Shred the chicken and return to the pot and stir with the sauce.

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Monday, November 25, 2013

Spaghetti Pie

My girls favorite dinner is spaghetti. Its easy for me to brown some hamburger, open a jar of Ragu, and boil some noodles but its not very exciting. So I searched for something not as labor intensive as lasagne but better than regular old spaghetti and I found it! Spaghetti Pie. The tomato sauce is homemade and it has 4 different cheeses. It isn't dry at all. Its creamy and saucy. Its a meal your family will be begging to have all the time. I know cause mine does.


Spaghetti Pie
Recipe Source: MelsKitchenCafe.com

12 oz Thin Spaghetti Noodles
1 lb lean Ground Beef
1 small Onion, diced
1 clove Garlic, finely minced
1 teaspoon Salt
1/2 teaspoon Black Pepper
28 oz can Crushed Tomatoes
16 oz Tomato Sauce
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
4 oz Cream Cheese, softened
1/2 cup Cottage Cheese
3/4 cup Parmesan cheese, divided
3/4 cup Mozzarella cheese, divided

1. Lightly spray a 10-inch deep dish pie plate with cooking spray and set aside. Preheat the oven to 400 degrees.

2. Cook noodles to al dente in salted water. While the noodles are cooking, heat a large skillet over med-high heat, brown the ground beef. Add the onion, garlic, salt and pepper. Continue stirring to break up the meat, until the meat is cooked. Remove from the heat and drain the grease. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.

3. When the noodles are done cooking, drain and return to the pot. Quickly stir in the cream cheese and toss the noodles until its mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese, and 1/2 cup of the mozzarella cheese. Toss so the noodles are evenly coated. Stir in 2 cups of the spaghetti sauce. Keep the rest of the red sauce warm on the stove.

4. Pour the noodles into the pie plate and using a spatula, press the noodles into the dish so they are tightly pressed together and are flat on the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup Mozzarella cheese on top.

5. Bake the pie for about 20 minutes, until hot and the cheese on top is golden. Let the dish rest for 15 minutes. Serve with remaining spaghetti sauce.

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Friday, November 22, 2013

Strawberry Lemonade Cupcakes

Sweet and tangy. The perfect strawberry lemonade cupcake for me. Sweet strawberry and tangy lemonade. They compliment each other. Its my perfect cupcake!


Strawberry Lemonade Cupcakes
Recipe Adapted from: ConfessionsofaCookbookQueen.com

Cupcakes
1 box White Cake Mix
3oz box Strawberry Jell-O
2 1/2 cups Strawberries, diced
2 Tablespoons Granulated Sugar
4 Eggs
1/2 cup Vegetable Oil
1/4 cup Water

Frosting
1 cup Butter, room temp
5 cups Powdered Sugar
1/3 cup Country Time Lemonade Powder
1/2 teaspoon Lemon Extract
3 Tablespoons Water

1. In a medium bowl combine the strawberries and the granulated sugar, mix to combine and refrigerate for 2 hours. Then puree. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. 

2. Combine the cake mix and strawberry jello in the bowl of stand mixer and stir. Add in strawberries, eggs, oil, and water. Mix on medium until well combined. Fill the cupcake liners about 2/3 full. Bake for 18-22 minutes. Let cool completely on a wire rack. 

Frosting
In the bowl of a stand mixer add the butter and beat until fluffy. Add in the powdered sugar and lemonade powder on low until just combined. Add in the water and beat on medium high until light and fluffy. Add more water if its too thick.
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Wednesday, November 20, 2013

Strawberry Cheesecake Ice Cream

I know its not the right season for strawberries and ice cream but I just couldn't help myself. I love ice cream, cheesecake, strawberries... Mix them all together and you have this delicious concoction. Sweet and strawberry-ee, tangy from the cream cheese, with a little crunch from the graham crackers folded in at the end. You have to love homemade ice cream!


Strawberry Cheesecake Ice Cream
Recipe Source: CinnamonSpiceandEverythingNice.com

2 cups Strawberries, diced
1 - 8oz pkg Cream Cheese, room temp
3/4 cup Granulated Sugar
1 cup Whole Milk
1 Tablespoon Lemon Juice
1/8 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1/2 cup Heavy Cream
3/4 cup Graham Crackers, chopped into bite size pieces

1. Purée the strawberries in a blender. Add the cream cheese, sugar, milk, lemon juice, and salt. Blend until smooth and creamy. Stir the heavy cream in and refrigerate until completely chilled.
 
2. Add the chilled mixture to your ice-cream maker. Follow the instructions that came with the ice cream maker and add the graham crackers during the last 5 minutes. Freeze for at least 2 hours before eating.
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Monday, November 18, 2013

Apple Brown Betty


I shared this at Sawdust and Embryos last week and I had to share it with you!

Have you ever heard of Apple Brown Betty? I think I’d heard of it but I had no idea what it was or what was in it. So while search through apple recipes I came upon this recipe. I was a little hesitant cause there is bread in it people. Bread. But as it turns out its pretty delicious and you’ll want more. Promise.


Apple Brown Betty
Recipe Source: PioneerWoman.com

3 Granny Smith Apples
7 slices Wheat Bread
3/4 cups Butter, Salted
1 1/2 cup Brown Sugar, packed
1 teaspoon Cinnamon
4 Tablespoons Water

1. Preheat your oven to 375 degrees. Slice bread strips and then into a small pieces. Peel and thinly slice your apples.

2. In a small bowl combine your cinnamon and brown sugar. Generously coat your pie plate with butter. Then add 1/2 cup of brown sugar/cinnamon mixture, 1/3 of the apple slices, and 1/3 of the breadcrumbs. Repeat the layers two more times, ending with the breadcrumbs. 
 
3. Slice butter and place the slices over the breadcrumbs. Sprinkle the water over the butter and then sprinkle little more brown sugar over the butter. Cover in foil and bake for 45 minutes. Remove the foil and bake 10 more minute to brown the top. Serve warm with sweet whipped cream.
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Sunday, November 3, 2013

Cherry Crisp Cookie Pizza's & Secret Recipe Club

For the Secret Recipe Club this month I had Crumb. It is home to an awesome lady named Isabelle and she has a passion for food, writing, and photography. She loves to use fresh ingredients and make everything from scratch. 

I came upon this recipe and changed it a little cause it seems things have been crazy in October. But I know the recipe would've been better if I'd followed her recipe exactly.  She used pizza dough for her base, I used a sugar cookie. She used homemade raspberry filling, I used canned cherry pie filling. I did follow her crumb recipe and it was so sweet and crunchy.

Make my version and go check out her recipe and make the original. They are both delish!


Cherry Crisp Cookie Pizza's
Recipe Source: CrumbBlog.com

1 can Cherry Pie Filling
1 recipe Sugar Cookies

Crumble Topping
1 1/4 cups Quick Oats
2 Tablespoons Brown Sugar, packed
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
2 Tablespoons Butter, softened

In a small bowl, combine the oats, brown sugar, cinnamon, and salt. Add in the softened butter and mix until it is crumbly and set aside.

Roll out your sugar cookies and place on a silpat mat or parchment paper. Evenly spoon your cherry pie filling on the sugar cookie and sprinkle your crumble on top. Bake for the recommended time or until the edges turn golden brown.

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Sunday, October 6, 2013

Chewy Pumpkin Chocolate Cookies & Secret Recipe Club

Its Secret Recipe Club time again!! Are you as excited its October as I am?! October officially is fall to me, which means PUMPKINS!! Pumpkin everything, mainly decorations and food. So...

For Secret Recipe Club this month I was assigned Inquiring Chef! I was excited as I always am to check out a new blog. Its home to Jess, she's originally from Kansas and now her and her husband live in Thailand. Her site is full of all kinds of travel and kitchen adventures. She has so many delicious recipes I'll be going back to try. These are just a few... Vanilla Cookies with Nutella Filling, Salty Caramel Ice Cream, Light and Fluffy Whole Wheat Pancakes, and French Yogurt Cake with Lemon.

The recipe I chose was Chewy Pumpkin Chocolate Cookies. I saw these and I was immediately sold. The 'chewy' part threw me a little. I wasn't so sure about a chewy pumpkin cookie but they are so good. Soft, chewy and they melt in your mouth!! Go visit Jess, show her some love, and try something new and delicious!


Chewy Pumpkin Chocolate Cookies
Recipe Source: InquiringChef.com

1 2/3 cups of All-Purpose Flour
1/4 teaspoon Salt
1/4 cup Cornstarch
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon Baking Soda
1/2 cup Butter, melted and cooled
1 1/4 cups Brown Sugar, packed
1 large Egg & 1 Egg Yolk
2 teaspoons Pure Vanilla Extract
1/4 cup Pumpkin Puree
2 cups of chocolate chopped bar chocolate

1. In a medium bowl whisk the flour, salt, cornstarch, pumpkin pie spice and baking soda and set aside. In a separate bowl, mix the butter and sugar until combined. Add the egg, egg yolk, and vanilla and stir together. Add in the pumpkin puree and mix until smooth. slowly add the flour mixture stir until just combined. Add chocolate and mix gently.

2. Refrigerate dough for about an hour. Preheat oven to 325 degrees. Place tablespoon size balls of dough on a baking sheet. Bake about 10 minutes. Cool for 5 minutes on the cookie sheet and transfer to a wire rack and let cool completely.
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Wednesday, October 2, 2013

Milk Chocolate Cookies, Guest Post at Sawdust and Embryos

I am sharing some chocolate cookies over at Sawdust and Embryos today. They have a crunchy layer on the outside and are soft like a brownie on the inside. Go over and get the recipe, you know you want to!!


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Wednesday, September 18, 2013

Strawberry Glace Pie

Strawberry season is over but I am still trying to squeeze every last strawberry out of it that I can get a hold of. So I have a couple great strawberry recipes this week and then its all peaches, apples, and pumpkins. 

This pie has the strawberries, lots of delicious, sweet strawberries. A cooked jam layer and a fresh layer, but its extra good cause it has a sweet and tangy cream cheese layer too. The perfect pie to send out the summer with.


Strawberry Glace Pie
Recipe Source: Perfect Pies Cookbook

1 Prebaked Pie Crust

Strawberry Glace
1 cup Strawberries, pitted and mashed
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water

Cream
3 oz Cream Cheese, softened
1 cup Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Garnish
1 cup Strawberries, thinly sliced

Strawberry Glace
In a medium saucepan combine the strawberries, sugar, cornstarch and water. Cook over high heat and cook over high heat and stir for about 10 minutes or until thickened. Remove from heat and cool to room temperature. Once cooled place in the fridge for at east 6 hours.

Cream
In a medium bowl beat the cream cheese with an electric mixer until its smooth. Add the heavy cream, powdered sugar, and vanilla. Mix until fully mixed and it has medium peaks.

Assembly
Spoon the cream into the pie crust. Cover the cream with sliced strawberries. Spread the glace evenly over the strawberries. Refrigerate until ready to serve.
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Monday, September 16, 2013

Easy Pie Crust

I posted this recipe on Sawdust and Embryos last week and wanted to post it again because I have a pie recipe to share and you need to know how to make a crust. This crust is so easy and a homemade crust will make your pie.


Easy Pie Crust
Recipe Source: Mary G.

2 1/2 cups All-Purpose Flour
1 1/3 cups Shortening
1 1/2 teaspoons Salt
1/2 cup Water
6 Tablespoons All-Purpose Flour

1. Combine the 2 1/2 cups flour, shortening, and salt, in a bowl and blend with a fork until it forms pea sized crumbs. In a small container with a lid combine 6 Tablespoons flour and 1/2 cup water and shake until combined.

2. Pour onto the shortening mixture and gently combine. Be GENTLE. The more you work the dough the tougher it gets. Form into a ball and lay on a floured surface.

3. Cut into 4 pieces. You will have enough dough for the top and bottom of 2 pies. Take one of the quarters and roll it into a ball and then flatten it with your palm. Flour the top and start rolling from the middle, turning a quarter turn with each roll.
4. Don't hesitate to sprinkle your surface or the top of your dough with more flour so it doesn't stick. When it is about 12 inches in diameter place the dough over the rolling pin and lay onto your pie dish.

5. For one pie crust cut and crimp the edges and and poke holes in the bottom with a fork. Bake at 400 degrees for 12-15 minutes, or until the edges are golden brown.

6. For a double crust, put in the filling before cutting the edge of the bottom crust. Water you fingers and wet the edge of the bottom crust slightly. Place on the top crust, cut the extra and crimp the dough all the way around. Make steam holes in the top, sprinkle with sugar, and bake at 375 degrees on a metal cookie sheet(it helps to cook the bottom crust), for 50-60 minutes. The crust should be slightly browned and the filling should be bubbling through the steam holes.
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Thursday, September 12, 2013

Creamy Potato Soup

We've had a few chilly days around here lately and so I decided to find a new soup recipe. Turns out I found a great one. The flavors are simple but its creamy and delicious. We'll be having this more while its cold out!


Creamy Potato Soup
Recipe Source: ThePioneerWoman.com

6 slices Bacon, cut in 1-inch pieces
1 medium Onion, diced
3 Carrots, peeled and diced
3 stalks Celery, diced
6 small Russet Potatoes, peeled and diced
8 cups Chicken
3 Tablespoons All-Purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt
Black Pepper, to taste
1 cup Cheese, your choice, grated

1. In a stock pot over medium heat add bacon and cook until crisp and fat is rendered. Remove the bacon from the pot and set on a plate covered with a paper towel. Drain the grease but don't clean the pot.

2. Return the pot to medium-high heat and add the onions, carrots, and celery. Cook for 2 minutes then add the potatoes. Cook for 5 minutes then season with salt and pepper.

3. Pour in the broth and bring it to a gentle boil. Cook for about 10 minutes, or until the potatoes are almost tender. In a small bowl whisk the flour and the milk, then pour it in the soup and cook for 5 more minutes.

4. Remove about half of the soup and blend in a blender or a food processor until its smooth. Pour it back into the stock pot and stir to combine. Let it heat back up and season to taste. Stir in the cream. Serve with cheese and bacon pieces on top.
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Sunday, September 8, 2013

Chocolate Mud Cake

I am so excited about the blog I got this month for the Secret Recipe Club! I got Claire K Creations! It's the home to Claire. She says she hasn't always been adventurous with her food but you would never know. There are so many delicious recipes it was hard for me to pick but I when I read her description about this cake I couldn't resist!


The amount of chocolate in this cake made me understand what makes it so good. This cake is so soft and the ganache on top is creamy, rich and sweet.

I know you make chocolate cakes and you have your 'go to' recipe and you may be thinking, 'not another chocolate cake'. But people, try this!! It's so worth it and it will be your new favorite recipe!


Chocolate Mud Cake
Recipe Source: ClaireKCreations.com

Cake
1 cup & 2 Tablespoons Butter, softened
6oz Semisweet Chocolate
1 1/2 cups Strong Coffee
2 1/4 cups Granulated Sugar
1 1/4 cups Flour
1 teaspoon Baking Powder
3 Tablespoons Cocoa Powder
2 large Eggs
2 teaspoons Pure Vanilla Extract

Ganache
1/2 cup Water
1/4 cup Brown Sugar
3/4 cup & 2 Tablespoons Unsalted Butter, cubed
11oz good-quality Semisweet Chocolate, finely chopped

Cake
1. Pre-heat the oven to 350 degrees. Grease a springform pan.

2. In a small saucepan, put the butter, chocolate and coffee and melt over low heat. Stir until the chocolate has dissolved. Then add the sugar and stir until it's dissolved. Pour into a heat-proof bowl.

3. Sift together the flour, cocoa and baking powder. Pour over the chocolate mixture and whisk. Then whisk in the eggs and vanilla. When combined, pour the batter in the cake pan.

4. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in the pan.

Ganache
1. Put the water, brown sugar and butter in a medium saucepan over low heat to melt. When the mixture begins to boil, remove the pan from the heat and add the chocolate and swirl the pan. 

Let it sit for a minute and then whisk until the icing is smooth. Leave it for about 3 hours but continue to whisk every 30 minutes until it's thick. When the cake is completely cooled spread it with the ganache.

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Wednesday, September 4, 2013

Pie Crust Made Easy!

I am posting today over at Sawdust and Embryos. You will never buy a pie crust again. This is so thin and flaky and its easy. Don't be intimidated any more!! Go over and get ready for the holiday season!!

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Sunday, August 4, 2013

Peach Cobbler Smoothie & Secret Recipe Club

This month for the Secret Recipe Club I was assigned Sawsan who blogs at Chef in Disguise. She lives in Jordan, has 2 kids, and her passion for food comes through in all of her amazing recipes. She wants people to experience real Middle Eastern food along with great recipes from all around the world. All of her recipes look delicious and based on her pictures I will be back to make many more!

The recipe I chose tastes just like peach cobbler and is sweet, creamy, and an easy recipe you need to make. Go over and make something new and delicious from her great blog! 


Peach Cobbler Smoothie
Recipe Adapted From: Chef in Disguise

3 ripe Peaches, sliced
1/2 cup Coconut Milk
1 ripe Banana, frozen
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Cinnamon
2 Tablespoons Graham Cracker Crumbs
1/4 cup & 2 Tablespoons Granulated Sugar
5 Ice Cubes

Combine all ingredients in a blender and pulse until ice is crushed. Puree until smooth. Enjoy.

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Sunday, July 7, 2013

Oven S'mores and Secret Recipe Club

This month for the Secret Recipe Club I got Opera Singer in the Kitchen! It is a great site! The food is healthy, creative and looks delicious!


So I went through her site and she had s'mores that were vegetarian. I changed my so it more my style and what I like. But there are so many good recipes you need to get over there and look around!


Oven S'mores
Recipe Source: SingersKitchen.com

1 whole Graham Cracker
1 large Marshmallow
2 pieces of Hershey Chocolate

1. Turn oven to broil. Move rack to the highest rack in the oven. Break graham chrocker in half and place on a cookie sheet and put marshmallow on top. Put in the oven and watch until the top is brown enough for your taste. 

2. Put chocolate pieces on top and put back in the oven just until the chocolate looks like it starts to melt. Remove and let cool for about a half hour. Put the other half of the graham cracker on top. Enjoy!
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Monday, July 1, 2013

Patriotic Poke Cake

I have another super cute recipe for the 4th of July that is patriotic and fun! The cake is a sweet strawberry vanilla, and the topping is white chocolate and creamy. Topped with strawberries its a delicious combination!


Patriotic Poke Cake
Recipe Source: Pillsbury.com

1 box White Cake Mix , made and cooled
1- 3oz box Strawberry Jell-O
1 cup Boiling Water
1/2 cup Cold Water
1- 3oz box White Chocolate Instant Pudding
1/3 cup milk
1- 8oz container Cool Whip, thawed
1 cup sliced Strawberries

Pierce cooled cake with a skewer every 1/2 inch. In medium bowl stir together gelatin and boiling water until dissolved. Stir in the cold water. Pour over the cake. Refrigerate at least 3 hours.
 
In large bowl, combine pudding mix and milk until well blended. Fold in whipped topping. Spread over cake. Place strawberries on top of cake. Store covered in the refrigerator.
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Friday, June 28, 2013

Red, White, and Blue Layered Drink

This drink is so fun because it makes people wonder how you've done it! But its easy. It starts with lots of ice, a drink with lots of sugar on the bottom, less sugar in the middle, and no sugar on top. Its beautiful and delicious!


Red, White, and Blue Layered Drink
Idea From:MooreMinutes.com

Pina Colada Sobe, 24 grams of sugar
Hawaiian Punch, 15 grams of sugar
Blue Gatorade, sugar free

Put ice in the bottom of the glass. Pour the Sobe over the top. Add more ice and slowly pour the fruit punch over the ice. Add more ice to glass and so slowly pour the Gatorade over the final layers of ice.
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Tuesday, June 25, 2013

Patriotic Cookies

The 4th of July is a holiday that I really enjoy. We get up at 5:30am and go see hot air balloons take off. Afterward we go to a parade and later we have a party at my Grandmas house and do fireworks. The last few years the holidays have gotten even better because our kids enjoy them too. They especially enjoy this holiday cause of all the fun and family.

I've also started to try a bunch of fun recipes. So over the next week or so I'll be sharing them with you so you'll have fun things to make at your 4th of July parties, starting out with this delicious cookie. Its easy but the effect is dramatic! People will be so impressed!


Patriotic Cookies
Recipe Source: Nestle.com

1- 16.5oz pkg refrigerated Chocolate Chip Cookie Bar Dough
1- 8 oz pkg Cream Cheese, at room temp
1/3 cup Granulated Sugar
24 Strawberries, sliced
3/4 cup Blueberries

1. Preheat oven to 350 degrees.

2. Between 2 pieces of parchment paper roll the cookie dough until its 1/4 inch thick. Refrigerate dough for 10 minutes. Remove the top piece of parchment paper. Using a 3-inch star cookie cutter cut the cookie dough. Transfer to an ungreased cookie sheet. Roll remaining dough to 1/4-inch thickness, refrigerate dough for 10 minutes, and cut additional stars.

3. Bake for about 10 or until golden brown. While the cookies are hot, reshape the edges of each star with knife. Let cool on the baking sheet for 2 minutes. Place on a wire rack to cool completely.

4. Beat the cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward. Put a dollop of the cream cheese mixture onto the strawberries and place about 5 blueberries in center of each cookie.
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Thursday, June 20, 2013

Mini Lemon Meringue Pies

Growing up my aunt made lemon meringue pie for every holiday and we looked forward to it every time. It may be the reason most of us went to family gatherings... Ha.


But now I know that it takes time to make. So I found this recipe and its just as good, it takes less work, and it's in individual form.


Mini Lemon Meringue Pie
Recipe Source: TidyMom.com

1 - 5oz box Walkers Shortbread Fingers, finely crushed
3 Eggs, separated
1 - 14 oz can Sweetened Condensed Milk
1/2 cup Lemon Juice
zest from 1 Lemon
1/3 cup Granulated Sugar

1. Preheat oven to 350 degrees. Line muffin tin with nut cups.

2. Divide shortbread crumbs between the 9 nut cups. Press crumbs firmly with a glass.

3. In a medium bowl, combine egg yolks, condensed milk, lemon juice and lemon zest. Stir until well combined then spoon on top of shortbread crusts.

4. In the bowl of a stand mixer, whisk egg whites until stiff. Gradually add sugar and beat until sugar is completely dissolved, it will take several minutes. Spoon meringue over lemon filling, be sure to go past the edges of your pies.

5. Bake for about 10 minutes, or until the top is golden. Turn the oven off, and leave the pies to cool inside oven, with door open. Refrigerate until cold and serve.
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Tuesday, June 11, 2013

Perfect Baked Potato

Potatoes are one of my favorite foods. Red, Yukon, Idaho. I love them all. Baked potatoes, when cooked well, are so good. So make them this way and you'll love them too!


Perfect Baked Potato

1 Idaho Potato, per person
Olive Oil
Coarse Kosher Salt

1. Preheat oven to 375 degrees.  Scrub the outside of the potato to get all of the dirt off. Pour olive oil onto a plate and rub each potato in it. Sprinkle the outside of each with the coarse salt. 

2. Poke each of the potatoes with a fork several times. Then wrap in tin foil and place on the middle rack of the oven. Bake for 1 hour or until a fork poked in the potato feels soft.
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Friday, June 7, 2013

Mint Chocolate Chip Ice Cream Frosting

My favorite ice cream is mint chocolate chip. So when I was looking for new frosting flavor and came across this, I knew it was meant to be. It tastes just like the ice cream, just less cold.


Mint Chocolate Chip Ice Cream Frosting


Recipe Source: ConfessionsofaCookbookQueen.com

1/2 cup Salted Butter, room temp
3 Tablespoons Heavy Cream
1 teaspoon Mint Extract
1/2 teaspoon Pure Vanilla Extract
Green Food Coloring
2 cups Powdered Sugar
2 oz Semisweet Chocolate, finely chopped

1. In the bowl of a stand mixer, beat butter until fluffy. Add cream, mint and vanilla extracts on medium until smooth.  

2. Turn mixer to low and slowly add the powdered sugar and mix until combined.  Add enough food coloring to get desired color and increase speed and beat until fluffy and smooth. Fold in the chopped chocolate.
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Wednesday, June 5, 2013

Baked Cinnamon Donuts

I am guest posting over at Sawdust and Embryos today! Baked donuts, so easy and they will satisfy your need for a cinnamon roll, they are so good!!

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Sunday, June 2, 2013

Pineapple Upside Down Cake and Secret Recipe Club

This month for the Secret Recipe Club I got Trisha from My Hobbie Lobbie. Her blog is so great! She love to bake and craft and it shows! There were so many fun, new recipes I wanted to try it was hard to narrow it down! So I will be going back soon to make other things! 


I ended up choosing Pineapple Upside Down Cake. I did what I do and  made some changes and added some pineapple buttercream frosting around the outside and it turned out fantastic! Go check out Trisha's blog and giver her some love!!


Pineapple Upside Down Cake
Recipe Adapted from: MyHobbieLobbie.com and FoodNetwork.com

1 1/2 cups Cake Flour
1/2 cup Butter, room temp
2 cups Granulated Sugar
3 large Eggs
3/4 teaspoon Pure Vanilla Extract
1 heaping teaspoon Baking Powder
1/8 teaspoon Salt
3/4 cup Buttermilk
3/4 cup Brown Sugar, packed
1 - 20oz can Pineapple Slices, reserve juice

1. Preheat oven to 350 degrees. Spray a 9 inch round pan with cooking spray and dust with flour.

2. In a large bowl combine butter and sugar and beat until light and fluffy. Add the eggs, one at a time, mixing after each addition. Stir in vanilla.

3. In a separate bowl whisk together the flour, baking soda, and salt. Add the flour mixture to the egg/sugar mixture, alternating with the buttermilk. begin and end with the flour.

4. In the prepared pan, evenly sprinkle the brown sugar. Pour the melted butter over the brown sugar. Place the pineapple slices on top. Pour the batter over the top and place in the oven. bake for 35-45 minutes or until toothpick comes out clean. Let cool for 5 minutes and turn out onto cake plate.

Pineapple Buttercream Frosting
1/2 cup Butter, room temp
3 Tablespoons Pineapple Juice
3 1/2 cups Powdered Sugar

Beat all ingredients together until combined and fluffy.



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