Saturday, October 4, 2014

Waffle Grilled Cheese


1. Butter both sides of bread and use any cheese slices that you like. Place in waffle machine and cook until golden brown.

* My kids loved that these were so crispy and full of cheese they love to dip them in pizza sauce. Great fast fun treat.

Friday, October 3, 2014

Blueberry Muffin Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups frozen blueberries
  1. Preheat oven to 350F. Spray an  8-inch square pan set aside.
  2. In a medium bowl, whisk together the first 6 dry ingredients set aside.
  3. In a separate small bowl, whisk together the next 5 wet ingredients.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
  5. Gently and briefly fold in the frozen blueberries.

  1. Bake until done and toothpick comes out clean between 40-60 min 

  1. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.

* I thought that this was ok I didnt love it and for that reason probably wont make again I give it a 3 1/2

Thursday, October 2, 2014

Cashew Chicken Salad

2 cups cooked shredded chicken 
Red grapes, halved
Green onion, to taste
Cashews, to taste

1 cup mayonnaise
3/4 teaspoon celery seed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon tarragon

    1. Mix all sauce ingredients together until well blended and then mix in the chicken grapes,onion and cashews.

    Wednesday, October 1, 2014

    Meatball Strogonoff

    1/2 bag Frozen Italian style meatballs (1/2 oz each) 
    olive oil  just enough to brown up the meatballs.  
    2 cups beef broth 
    kosher salt and black pepper to taste 
    1/4 tsp oregano
    1 tsp basil
    1 tsp parsley
    1 cup sour cream
    4 oz reduced fat cream cheese 
    1 cup heavy whipping creamWide egg noodles

    1.Add oil to large pan and add the meatballs when the oil and pan are hot.
    2.When the meatballs are browned on all sides add 2 cups beef broth to pan.
    3. Add the salt,pepper,oregano,parsley and basil
    4. Let simmer 5-10 min
    5.Boil your egg noodles while the meatballs are simmering.
    6. Add the heavy cream to your meatballs and bring to a boil so until it starts to thicken up.
    7. Add in the sour cream and cream cheese. Simmer until all melted thru and combined.

    8. Add the cooked drained egg noodles and mix well with the sauce.

    * This was super easy to make and tasted great everyone liked it. I dont think that it really needed the cream cheese with it so I would probably leave that out next time. But I give it a 4 1/2

    Tuesday, September 30, 2014

    Meat Lovers Quiche

    • 1 homemade or store-bought single-crust pie dough
    • 6 large eggs, well beaten
    • 1/2 cup milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 4 slices bacon, cooked and crumbled
    • 1 cup cooked ground sausage
    • 1/2 cup diced ham
    • 2 large green onions, chopped
    • 1 cup shredded cheese
    1. 1.Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
    2. 2.In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.

    1. 3.Bake for 60-75 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving. Remember to cover the crust for the last 1/2 hour of cooking so it does not get to brown.

    * This did take a long time to bake and my crust got a little more brown then I would have wanted but the flavor was great and it was very filling with all the meat and veggies. I give it a 4 1/2

    Monday, September 29, 2014

    Fast and Easy Cheese Ravioli

    1 bag (25 Oz. Bag) Frozen Cheese Ravioli
    1 jar (26 Oz. Jar) Marinara Sauce
    2 cups Shredded Mozzarella Cheese
    Parmesan Cheese, For Sprinkling

    1.Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  
    2.Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese.
    3.Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

    4.Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. 
    5.Let stand for 10 minutes before serving.    

    * I browned 1/2 lb of sausage with onion and garlic and added it to the layers of the ravioli to make it a more filling meal and it was great. It was so fast to put together maybe 10 min and everyone loved it. Would make again I give it a 4 1/2

    Sunday, September 28, 2014

    Green Chili Chicken Enchiladas

    2 lbs chicken breast, cooked and shredded
    1 can of Cream of Chicken Soup
    1 1/4 c. milk
    1 c. sour cream
    8 oz. jar 
    tomatillo salsa verde
    1 tsp. cumin
    1/2  brick of cream cheese, softened
    8 lg soft taco shells
    2 c. shredded or 8 slices of pepper jack cheese

    1. Whisk together soup, milk, sour cream, taco sauce and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally. 

    2. Meanwhile, spread a strip of cream cheese on each shell with a little of the shredded cheese.Top with chicken and roll up.
    4. Place enchiladas in a 9x13 baking dish. 
    5.  Cover with sauce, top with the rest of the cheese and bake at 350 degrees for 35 minutes.

    * We liked these I liked that different taste that the Salsa Verde gave it I would give them a 4 

    Saturday, September 27, 2014

    Coconut Cream Bundt Cake

    1 box vanilla cake mix (15.25 oz.)
    1 box instant coconut pudding (3.4 ounce)
    1 cup sour cream
    4 eggs
    2 teaspoons coconut extract
    1/2 cup canola oil
    1 cup unsweetened coconut milk
    1 1/2 cups shredded coconut
    Melted chocolate for drizzle. optional 

    1. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
    2. Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.

    1.  Store cake in a sealed container. Makes about 14 slices.

    * I thought that this was good. If you really love coconut this is the cake for you. I thought that it had a little to much coconut taste so if I was to make it again I would either only use 1/2 coconut flakes or just leave them out all together. But it was a really moist cake and lasted for a few days still tasting fresh. I give it a 4

    Friday, September 26, 2014

    Sweet N Salty Cashew Chex Mix

  • 1 c. butter
  • 1 1/2 c. brown sugar
  • 1/2 c. light corn syrup
  • 1 (14 oz) box of Rice Chex cereal
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 (8 oz) can of cashews
  • 1 c. M&Ms (I used peanut)
  • 3/4 cup craisins

  • 1.In a small saucepan bring butter, brown sugar and corn syrup to a boil. Remove from heat and stir in baking soda and vanilla.
  • 2.In a brown paper bag combine cereal,craisins and cashews. Pour caramel mixture over cereal in bag. Fold top of bag over and shake. Place in microwave and microwave 2 minutes, remove and shake again. Repeat two more times.
  • 3.Pour onto wax paper and sprinkle M&Ms on top of snack mix. Cool.

  • Thursday, September 25, 2014

    30 min Chicken Cordon Bleu Skillet Pasta

    1 (12 ounce) package bowtie pasta
    2 T butter
    1 C chicken broth
    2 C half and half
    2 (10 ounce) cans cream of chicken soup
    2 tsp honey mustard
    1/4 tsp onion powder
    salt and pepper
    3 Tb sour cream
    2 C cooked rotisserie chicken, chopped
    2 C deli ham, chopped
    8 slices Swiss cheese
    1 1/4 C Italian Panko bread crumbs

    1.Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook  noodles according to the package directions.
    2. Grab a deep skillet  Heat it up over medium high heat.
    3. Add 2 tablespoons butter and allow it to melt completely.
    4. Add 1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.

    5. Add 2 teaspoon honey mustard 1/4 teaspoon onion powder and some salt and pepper. Stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.
    5. Chop 2 cups of cooked rotisserie chicken 2 cups of ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.
    6. Add the cooked and drained noodles and stir everything together. Taste it and add more salt and pepper according to your own personal taste.
    7. Lay 8 slices of swiss cheese over the top of the saucy noodles.
    8. Grab some Italian Herb Panko Bread Crumbs. Sprinkle 1 cup of the Breadcrumbs over the top of the cheese.
    9. Turn your oven to broil and put pan in the oven. Allow the cheese to melt and the breadcrumbs to get golden brown. This will only take a couple of minutes in the oven.

    * I got this recipe from jamiecooksitup It was really easy to put together and tasted great I needed to add a little more salt and im not sure if I would use the panko next time but that was just personal preference I give it a 4

    Friday, August 8, 2014

    Berry Shortcake Cake

    1. Cake
    2. 2 cups all purpose flour
    3. 1/4 cup + 2 tbs. cornstarch
    4. 2 cups granulated sugar
    5. 1 tsp. salt
    6. 1 cup boiling water
    7. 8 egg whites
    8. 1 tbs. baking powder
    9. 1 tsp. cream of tartar
    10. 2 tsp. vanilla extract

    1. Whip cream
    2. 1 1/2 cups heavy whipping cream
    3. 3 tbs. powdered sugar
    4. 1 tsp. vanilla extract

    3 cups berries I used strawberries and raspberries.

    melted chocolate to drizzle if desired.

    1. For the cake; preheat the oven to 350°F.
    2. In a large bowl sift together flour, cornstarch, sugar, and salt.
    3. Once sifted slowly stir in the boiling water.
    4. Allow batter to cool.
    5. In the bowl of your stand mixer whip together egg whites, baking powder, cream of tartar, and vanilla until stiff peaks are formed.

    1. Carefully fold the whipped egg whites into the cooled batter until combined.

    1. Pour batter into three 8 inch cake pans.
    2. Bake for approximately 30 minutes.
    3. Allow to cool.

    1. For the whipped topping; allow stainless steel bowl and wire whip to chill in the freezer for 10 minutes.
    2. Once chilled, on high combine heavy whipping cream, powdered sugar, and vanilla in the bowl of your stand mixer. And whip until stiff peaks form.
    3. Place in refrigerator until needed.

    1. To assemble; top first cooled cake 1/3 of the whipped topping.
    2. Then top with 1 cup of the diced berries.
    3. Repeat until 3rd cake is topped off with the remaining whipped topping and berries. And chocolate drizzle if desired.

    * I got this recipe from sweetasacookie it tasted great. I added the raspberries and the chocolate. This was a messy cake and hard to cut but was really good :)

    Thursday, August 7, 2014

    Minion Party

    My baby just turned 4 and we had a huge minion party for here. Here are some of the items that I made for it. We had both the happy and evil minions at the party.

    Wednesday, August 6, 2014

    Vanilla Butter cream Frosting

    • 1 1/2 cups butter, at room temperature (3 sticks)*
    • 4 1/2 cups powdered sugar
    • 3 - 4 Tbsp heavy cream
    • 1 1/2 tsp vanilla extract (use clear if desired)

    • In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
    • Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
    • *I use half salted butter and half unsalted butter (3/4 cup of each)

    * This recipe makes a ton for frosting so you can easily half it and still have plenty for some cookies or a cake. But it was really smooth and tasted great.  You can store in refrigerator (up to 4 days) or freeze it for up to 3 months and thaw overnight in the refrigerator – never microwave to thaw).

    Here are some tips for great butter cream frosting.
    1. Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.
    2. Use heavy cream. Cream makes everything better, and creamier of course.
    3. Lots of butter.
    4. Ratio is important, don’t add any more powdered sugar than listed or the proportions won’t be right and your texture wont be what I call perfect.
    5. Don’t overdue it with the vanilla, add no more than 1 1/2 tsp. If anything reduce the amount. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.
    6. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.

    * I got this recipe and all the tips from cookingclassy

    Tuesday, August 5, 2014

    Baby Shower Cake

    Here is a cake that I made for a baby shower. I thought that I would share the idea. I used fondant to cover the cake and hand made all the fondant daisy's to cover the cake. Then used giant shimmer gumballs for the outsides and topped the top flowers with junior mints. For the cupcakes we used a vanilla bean frosting with more of the fondant flowers to top them with.

    Monday, August 4, 2014

    Homemade Bean with Bacon Soup

    3/4 pound bacon
    1 small onion
    4 large carrots
    4 15 ounce cans Great Northern Beans
    4 C water
    2 bay leaves
    1/4 t pepper
    1 T beef bullion
    3 T tomato paste
    1 t liquid smoke
    2 t Worcestershire sauce
    2 T apple cider vinegar
    1 t salt
    1/8 t basil, dried
    1/4 t thyme, dried
    2 T sugar
    pinch red pepper flakes

    1. Chop up your bacon into chunks. 

    2. Toss them into a large soup pot and cook the bacon over medium high heat, just until the edges start to crisp. You don’t want it too crunchy, the middle of the bacon pieces should still be a bit pink. 
    3. Chop your onions and carrots up into little small pieces. 

    4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender. 

    5. Drain the juices of JUST ONE CAN Great Northern beans into the sink.  You want  the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot.
    6. Add all other ingredients and bring the soup to a boil.  Reduce the heat to a simmer and let it cook for about 30 minutes. 

    * I got this from jamiecooksitup I loved it and thought that it was so much better then the can bean with bacon soup. 

    Sunday, August 3, 2014

    Creamy Chicken Casserole

    2 cups uncooked egg noodles
    2 cups cooked cubed chicken
    1/2 pk frozen 16oz peas and carrots
    1 cup milk
    1 can 10oz cream of celery soup
    1 can 10 oz cream of chicken soup
    1/2 cup chopped onion
    1 T butter
    1/4 tsp salt
    1/4 tsp pepper

    1 Preheat oven to 350. Cook noodles according to package. Meanwhile in a large bowl combine all remaining ingredients. Drain noodles and add to chicken/soup mixture.
    2. Transfer to a greased pan. Cover and bake 30 min then uncover and bake 10-15 min longer until heated through.

    * I thought that this was super easy to make and tasted great. Its just like a pot pie without the crust. Would make again.

    Saturday, August 2, 2014

    Taco bell Meat Copycat

    1lb ground beef
    1/4 cup flour
    1 T chili powder
    1 tsp salt

    1/2 tsp dried minced onion
    1/2 tsp paprika
    1/4 tsp onion powder
    dash garlic powder
    1/2 cup water

    1.In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
    2.Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5-6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

    * I thought that this was good it had a different texture to it with the flour in it but I thought that the flavor was pretty good. As far as how it compares to taco bell I dont eat there enough to be able to compare it so im not really sure but it was still a good change from the same old taco meat. 

    Friday, August 1, 2014

    Cheesy Mexican Rice

    2 T butter
    3 cloves garlic, minced
    1/4 C chopped onion
    1/4 C chopped red, orange or green bell pepper
    2 C rice (I used long grain jasmine rice)
    1 (6 ounce) can tomato sauce
    3 1/2 C chicken broth
    1/2 t cumin
    salt and pepper
    1 T butter
    1 C shredded mexican blend cheese

    1. Heat a large, deep skillet up over medium high heat. Toss 2 tablespoons of butter into the not pan and let it melt.

    2. Add 3 cloves of garlic (minced), 1/4 cup chopped onion and 1/4 cup chopped red pepper. Allow the vegetables to cook for about 5 minutes, stirring occasionally until the onions are translucent.
    3. Add 2 cups of rice. Give it a nice stir to combine and then and allow the rice to cook a bit. You want some of it to turn a beautiful golden brown color. We are just looking for some of the grains of rice to turn golden brown.

    4. Add 1 can of tomato sauce and 3 1/2 cups of chicken broth.
    5. Toss in 1/2 teaspoon of cumin and stir everything together.
    6. Reduce the heat to medium low and cover the pan. Allow the mixture to simmer and cook for about 12-15 minutes, or until the rice has soaked up the liquid and is no longer crunchy.
    7. Sprinkle the rice with a bit of salt and pepper and toss another tablespoon of butter in. Stir it all together to combine.

    8. Turn off the heat and sprinkle 1 cup of mexican blend cheese over the top of the rice. 
    Cover the pan and let it sit for about 5 minutes or until the cheese has melted.

    * I loved this rice and thought that it was a perfect side dish to any mexican meal. And was really easy to make. I got this recipe from one of my new favorite food blogs jamiecooksitup