Chocolate Toffee Trifle

Man it's been forever since I blogged something yummy! Life has been busy and it is only going to get busier in the next couple of weeks. We have had a wonderful holiday season and are anxiously awaiting the arrival of our new little one, hopefully anytime after Christmas.

I made this yummy trifle last night for a family dinner. It was a hit!

Chocolate Toffee Trifle
1 devil's food cake mix, plus ingredients to make the cake
1 large box instant chocolate pudding
3 cups milk
1 (8oz) bag toffee pieces
1 (12oz) container cool whip, thawed
Hershey's syrup

Bake cake according to package directions. Let it cool completely. While your cake is cooling, beat the pudding and milk together until thick.
Chop up your cake into bite size pieces. Sprinkle 1/3 of your cake pieces into bottom of trifle dish. Spread 1/3 of the pudding over the top of the cake. Sprinkle 1/3 of the toffee pieces over the pudding. Spread 1/3 of cool whip over toffee. Drizzle some hershey's syrup over the top.
Repeat the layers twice more.
Cover and refrigerate for at least 3 hours, and up to 12 hours.

Source: www.jamiecooksitup.blogspot.com

Pilgrim Hat Cookies

A fun Thanksgiving treat!

Pumpkin Penne Pasta

Wow! Almost an entire month without a new post! That tells you how crazy my life is. I have been cooking...no one in my home is starving. I am trying to teach myself balance and sadly with the craziness of life and frantically preparing for our new little addition, food blogging gets put on the back burner. Only 8 weeks left until we get to meet our new princess and we can't wait!!

We have been enjoying the flavors of fall the last month. Last night we enjoyed some pumpkin pasta that was yummy!

Pumpkin Penne Pasta

Salt

1 lb whole wheat penne pasta

2 tbsp olive oil

2 shallots, finely chopped

3 garlic cloves, grated

2 cups chicken stock

1 (15 oz) can pumpkin puree

1/2 cup cream

1 tsp hot sauce

freshly grated or ground nutmeg

1/2 tsp cinnamon

salt to taste

ground black pepper to taste

1 tsp ground sage or 7 fresh sage leaves, thinly sliced

Grated parmesan cheese

Bring a large pot of water to boil. Add salt and the pasta and cook to al dente, reserving 1/2 cup of starchy pasta water.

In a large skillet, heat olive oil over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium-low heat and simmer for 5-6 minutes longer to thicken. Add a little of reserved cooking water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and cheese.

Serve 6

adapted from rachael ray

Caramel Apple Cheesecake

I had some good little helpers in the kitchen last week. We made a yummy dessert that was easy and delicious! The kids were so proud of their final product.

Caramel Apple Cheesecake

Crust:

2 cups flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

Filing:

3 (8oz) cream cheese, softened

3/4 cup sugar, plus 2 tbsp divided

3 large eggs

1 1/2 tsp vanilla

Apples:

3 granny smith apples, peeled, cored and sliced

1/2 tsp cinnamon

1/4 tsp nutmeg

Topping:

1 cup brown sugar

1 cup flour

1/2 cup oats

1/2 cup butter, softened

caramel topping

Preheat oven to 350 degrees. In a med bowl, combine flour and brown sugar. Cut in butter with a pastry cutter until mixture is crumbly. Press evenly into 9x13 baking pan, lined with foil. Bake 15 minutes or until lightly browned.

In a bowl, beat cream cheese with 3/4 cup sugar at med speed until smooth. Then add the eggs, one at a time, beating after each addition, and vanilla. Pour over warm crust.

In a small bowl, stir sliced apples, cinnamon, 2 tbsp sugar, and nutmeg. Spoon evenly over cream cheese mixture.
In a small bowl, combine topping ingredients until crumbly and sprinkle evenly over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping while warm or once cooled. Let cheesecake cool completely. Serve cold and enjoy!

source: thegirlwhoateeverything

Brown Sugar Chicken

Loved this recipe! Fast and easy if you prep ahead!

Brown Sugar Chicken

1cup brown sugar

2 tbsp dijon mustard

2 cloves garlic, grated

1 tsp salt

1 tsp paprika

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 cup Sprite

1 1/2 lbs boneless, skinless chicken breasts or tenders

In a gallon size bag, combine sugar, mustard, seasonings and soda. Seal bag and mix around until combined. Add chicken to bag and seal. Place in refrigerator and marinade at least 4 hours. (The longer the better.)

Remove chicken from marinade and place in greased 9x13 baking dish and bake at 350* for 30-35 minutes or until fully cooked.

Serves6

adapted from real mom kitchen

Caramel Popcorn

I love this time of year! I especially love cooking and baking this time of year! I have had a long list of fall recipes to make for about 2 weeks and things have been so crazy lately, I have only made a couple. We love popcorn at our house and we really love caramel corn! Here is one of our favorite caramel corn treats.

Caramel Corn

2 bags microwave popcorn-salted (do your best to get all the seeds popped or separated)

1/2 cup butter

3/4 cup brown sugar

1/4 cup corn syrup

1 tsp baking soda

Pop popcorn (removing as many seeds as you can) and place in large bowl. In a microwave safe bowl, combine butter, sugar, and corn syrup. Microwave for 1 1/2 minutes. Stir and microwave for another 1 1/2 minutes. Remove and add baking soda, stir. Pour over popcorn and toss or stir until popcorn is coated. Let cool a bit before serving.

Popper Burgers

All I can say is.....crazy good!!!! Serve these burgers up with some homemade french fries and you have a winner on your hands my friends!

Popper Burgers

3 fresh jalapeno, seeded

1 bell pepper, sliced

6 oz cream cheese

2 tbsp grated onion

1 large garlic clove, grated

1/4 cup cilantro leaves, finely chopped

1/2 tsp cumin

salt and pepper

2 lbs ground beef

4 oz sharp cheddar cheese, sliced

4-6 hamburger buns

Heat some evoo in a skillet over med-high heat. Add peppers and toss for a few minutes until tender and slightly charred.

In a bowl, combine cream cheese, onion, garlic, cilantro, and cumin.

Season beef with salt and pepper and form into 4-6 patties, depending on how big or small you want them.

Heat grill pan or skillet with evoo and grill burgers 3-4 minutes on each side. Top burgers (while still in pan and after they are cooked) with cream cheese mixture and slices of cheddar cheese. Tent with foil until cheese has melted.

Serve burgers on buns, topped with cooked peppers.

Serves 4-6

adapted from Rachael Ray

Hawaiian Chicken and Coconut Rice

I am trying to get the most out of our grill before the weather starts turning cold. Although, being almost 6 months pregnant, I am ready for some cold weather! I am tired of sweating when I am sitting still.

The sweat was worth standing over a grill last night! We loved this delicious chicken and rice!

Hawaiian Chicken

3 lbs boneless, skinless chicken breasts, (or you could use thighs)

2 cups Aloha soy sauce

2 cups water

1 1/2 cups brown sugar

1 bunch green onions, plus more for garnish

1/4 cup white onion, chopped

1/2 tsp minced garlic

1 tsp sesame oil

1 can (13.5 oz) coconut milk

Trim the chicken of any fat. In a large bowl, combine soy sauce, water, sugar, onions, garlic, oil, and coconut milk. Place chicken in large ziplock bags and pour marinade over chicken, sealing bag and placing in refrigerator until ready to cook. Marinade 4 hours to overnight.

Grill chicken at low heat so the marinade doesn't burn, about 5-7 minutes per side or until done. Serve with coconut rice and garnish with additional green onions.

Coconut Rice

Coconut rice can be made by replacing half of the water in your recipe with coconut milk.

Dishes serve: 4-6

adapted from: girlwhoateeverything

Baked Zucchini

We still have zucchini coming out of our ears in our little garden! I saw this recipe on Food Network and made it to go with dinner last night. It was good and easy. Yet another way to use up all that zucchini!

Baked Zucchini

food network

1 tsp olive oil

1 lb zucchini, sliced about 1/4 inch thick

kosher salt and pepper

pinch of paprika

1/2 cup panko bread crumbs

1/4 cup parmesan cheese

1 tsp dried thyme

1 tbsp olive oil

Heat oven to 350 degrees. Brush 1 tsp of olive oil on the bottom of an 8x8 baking dish. Arrange sliced zucchini in the dish with an overlapping pattern. Sprinkle with salt, pepper, and paprika.

To make the topping, combine panko bread crumbs, parmesan cheese, thyme and sprinkle with a little salt and pepper. Add 1 tbsp of olive oil and stir until bread crumbs are soaked with a yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the topping is golden brown, about 30-35 minutes.

Holy Guacamole!

These were so big and so good! I could hardly get my mouth around it to take a bite.

Guacamole Burgers

4 hamburger buns

2 lbs ground beef

salt and pepper

season salt

4 slices pepperjack cheese

8 slices bacon

3 avocados, diced

1/2 cup chopped onion

2 garlic cloves, minced

3-5 tbsp fresh cilantro, chopped

2 tsp lemon juice

2 roma tomatoes, diced

1 tsp salt

pinch of cayenne pepper

Cook bacon in skillet until crisp. Combine beef, salt, pepper, and season salt (to taste) and form into 4 patties. Clean out skillet from bacon grease and cook burgers. Place cheese on cooked burgers and tent with foil until cheese is melted. While burgers are cooking, combine avocados, onion, garlic, cilantro, lemon juice, tomatoes, salt, and cayenne pepper. Combine with fork until avocados are mashed. Refrigerate until ready to use.

To pile these burgers: place cooked burger with melted cheese on bottom bun. Top with 2 slices cooked bacon, desired amount of guacamole and top with bun.

Eat and enjoy!!!

Peach Shakes

It is time for a dessert post! These shakes left us wanting seconds and thirds!

Peach Shakes

Juice from 1/2 an orange

3 cups ripe peaches, peeled and sliced

1 1/2 cups good quality vanilla ice cream

Enough ice cubes to reach desired consistency

2 tbsp sugar (you may need more or less depending on how sweet your peaches are)

Place the juice, peaches, ice cream, and ice in a blender and blend until desired consistency is reached. Add sugar as needed and serve immediately.

Makes 2 really large or 4 smaller shakes.

Tuscan Chicken

I had a hard time getting good lighting for this picture. But don't let my bad photography fool you. This dish is delicious! You can't go wrong with chicken and pasta in a cream sauce!

Tuscan Chicken

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp basil

1/2 tsp oregano

4 chicken breasts

5 tbsp evoo, divided

2-3 garlic cloves, minced

1 bell pepper, cut into strips

1/2 cup chicken broth

6oz fresh spinach

1/2 cup heavy cream

2 tsp cornstarch

1 cup lowfat milk

1 cup freshly grated parmesan cheese

1 lb fettuccine

Preheat oven to 350 degrees. In a pie plate, combine flour, salt, pepper, basil, and oregano. Dip chicken in flour mixture until well coated. In a large 12 inch skillet, heat 3 tbsp evoo. Carefully place chicken in skillet, cooking them 2-3 minutes on each side or until browned, but not cooked through. Gently remove chicken to foil-lined baking sheet, lightly greased, and bake about 15 minutes or until chicken is cooked through.

While chicken is cooking, cook noodles to al dente. Clean out skillet and add 2 tbsp evoo. Add garlic and pepper and saute 2-3 minutes.

Stir in 1 tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a measuring cup, whisk together cornstarch and cream. Add spinach, milk and cream mixture to skillet. Simmer, stirring occasionally until spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in cheese.

Toss cooked pasta and half of cheese sauce. Place some coated pasta on each plate. Top with chicken and more sauce.
Serve immediately.

Serves 4-6

mel's kitchen cafe

Taco Pasta

I will be feeding a crowd later this week and am looking forward to doing so. This is one of the meals I will be making. It is tasty and filling and super fast and easy. A perfect summer dinner!

Taco Pasta

1 lb med shell pasta
1 lb ground beef or turkey
1 cup chopped onion
1 small jalapeno or half of a large jalapeno, seeded and finely chopped 1 garlic clove, minced
14 oz can diced tomatoes
1 packet taco seasoning
3 oz cream cheese
1/2 cup sour cream
1/4 cup cilantro
salt and pepper
shredded cheddar cheese

Bring a large pot of water to boil. Cook pasta to al dente. Before draining, reserve 1/2 cup hot pasta water.
Meanwhile, Cook beef, onion, and jalapeno till meat is cooked and onion and jalapeno are tender. Add minced garlic and saute until 30 seconds or until fragrant. Add tomatoes and taco seasoning and simmer 3-5 minutes. Stir in cooked pasta, cream cheese, sour cream, and reserved water. Stir until blended. Season with salt and pepper and simmer about 5 minutes or until sauce thickens up.
Before serving, stir in chopped cilantro. Serve with shredded cheddar cheese.

(if you want to keep the heat level down, omit the jalapeno pepper.)

Served 6
adapted from girl who ate everything

Summer Stew

Last night for dinner I made a summer stew, without the liquid. It was so yummy and my new favorite summertime dinner! You can add or omit anything you want to this dish. It was fresh and tasty!

Summer Stew

1 zucchini, cut into chunks

1 squash, cut into chunks

A handful of baby carrots, sliced

1 green pepper, cut into chunks

1 red pepper, cut into chucks

1/2 and onion, cut into chunks

1 can pineapple chunks, drained

1 sausage, cut into chunks (could also use, chicken, pork, steak or no meat at all)

Preheat oven to 325 degrees. Combine all cut vegetables and meat in a large bowl. Drizzle with olive oil and season with steak seasoning, kosher salt and garlic salt. Toss till all vegetables are covered. Place on a baking sheet. Cover with foil and cook 45-60 minutes or until veggies are tender. Serve over rice.

Serves 6-8 depending on how many veggies you use.

source: naptime journal

Southwest Fiesta Salad

I love summertime because that means delicious salads for dinner! I ate this salad for about 3 days! It was so filling and flavorful. The best part about it is you can add whatever you want to it! It would also make a wonderful wrap as well. Just throw all of the ingredients in a flour tortilla and there you go!

Southwest Fiesta Salad

romaine lettuce, cut into small pieces

iceberg lettuce, cut into small pieces

1 can shoepeg corn, drained

1 can black beans, drained and rinsed

diced tomatoes, remove seeds

diced avocado

coijta cheese, crumbled

olives

tortilla strips

grilled chicken

Toss ingredients together in a large bowl, or build your own salad with individual ingredients. Serve with Fiesta Dressing (below).

Dressing:

1 cup mayonnaise

1 cup buttermilk

1 package Fiesta Ranch Dip Mix

Combine all ingredients together in a bowl and chill until ready to serve. The longer it chills, the better it tastes.

adapted from: changeable table

Cookies and Cream Brownies

I took at least 20 photos of this delicious treat and didn't feel like anything I shot did them justice. You will just have to take my word for it! These are amazing!!

Cookies and Cream Brownies

Brownies:

4 oz unsweetened chocolate, coarsely chopped

3/4 cup butter

1 1/2 cups sugar

3 eggs, lightly beaten

1 tsp vanilla

1/4 tsp kosher salt

1 cup flour

8 oreo cookies, crumbled

Preheat oven to 350 degrees. Line a 9x9 inch baking pan with foil and spray with cooking spray. Microwave chocolate and butter in a large bowl at 30 second intervals until butter is melted. Whisk together until chocolate is melted. Stir in sugar. Add eggs, vanilla, and salt. Gradually add in flour and mix just until combined. Fold in crushed oreos.

Bake 28-32 minutes. Do not over bake! These taste totally different if they are over baked. Remove from oven and cool on cooling rack.

Frosting:

1/2 cup butter, softened

2 oz cream cheese, softened

2 1/2 cups powdered sugar

1 tsp vanilla

1-2 tbsp milk

5 oreos, crumbled

Beat butter and cream cheese until fluffy. Slowly add powdered sugar, mixing together until combined. Add vanilla and mix until combined. Add milk to desired consistency. Crush oreos and fold them into frosting. Frost cool brownies.

Makes 12 big brownies or several small brownies.....I would go for the smaller option because these are super rich!

source:girl who ate everything

Blue Cheese Potato Salad

I made this for dinner with some grilled chicken and vegetables. We really liked this salad! It reminded me of German potato salad a bit. My daddy would like this one!

Blue Cheese Potato Salad

6 slices bacon

2 lbs red potatoes

1/4 cup olive oil

3 tbsp red or white wine vinegar

1 bunch green onions, chopped

1/2 tsp salt

1 tsp pepper

1 1/2 oz blue cheese, crumbled

1-2 tbsp blue cheese salad dressing

Cook bacon in skillet until evenly browned. Crumble and set aside. Bring a large pot of salted water to boil. Add potatoes and cook until tender, but firm, about 15 minutes or so. Drain and cool potatoes. Dice potatoes, leaving skins on.

In a large bowl, whisk together oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

This salad is great served warm, room temperature, or chilled. Best served same day.

Serves 5

source: girl who ate everything

Bloomin' Onion Bread

This yummy side dish made an appearance at dinner last night. It was delicious!

Bloomin' Onion Bread

1 round loaf sourdough bread

12-16 oz monterey jack cheese, thinly sliced

1/4 cup chopped green onions

1/2 cup butter, melted

2 tsp poppy seeds

Preheat oven to 350 degrees. Place foil over baking sheet.

Cut bread into slices lengthwise, then width wise, without cutting through the bottom of the loaf. Stuff slices of cheese in between each slice. Combine melted butter, onions, and poppy seeds. Place loaf on baking sheet and pour butter mixture all over loaf. Wrap loaf in foil until completely covered.

Bake for 15 minutes, then remove foil and bake 10 minutes more.

Easy and delicious!!

Source: girl who ate everything

Summer Veggie Skillet Lasagna

I was so excited to make this dish for dinner last night! It is full of veggies and as our garden is growing I have been anxious to use our vegetables! This dish is refreshing, filling, and healthy. We loved it and will be making it every summer when the squash and zucchini make their way to my kitchen.

Summer Veggie Skillet Lasagna

2 tbsp EVOO

1 onion, finely chopped

4 garlic cloves, minced

1 (28oz) can diced tomatoes

salt and pepper

10 lasagna noodles, broken into 2 inch pieces

1 small zucchini, cut into 1/2 inch chunks

1 small squash, cut into 1/2 inch chunks

1/4 cup fresh basil, shredded

1 cup part skim ricotta cheese

1 cup freshly grated parmesan cheese

Heat oil in a large 12 inch skillet over medium heat until simmering. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 3o seconds. Drain tomatoes into a 2 cup measuring cup. Add additional water to make 2 full cups of liquid. Add to skillet with 1 tsp salt.

Scatter noodles in skillet. Layer tomatoes over noodles and bring to a simmer. Reduce heat to medium and cook, stirring occasionally for about 10 minutes.

Stir in veggies and cook, stirring occasionally about another 8 minutes or so until veggies and noodles are tender. Add basil, half of the ricotta and parmesan, and salt and pepper to taste. Stir until sauce is creamy. Dollop remaining ricotta over noodles and sprinkle with remaining parmesan cheese.

Serves 6

source: mel's kitchen cafe

Kids Macaroni and Cheese

Last night the hubby was up at Girls Camp, so dinner was kid friendly. This is one of my kid go-to meals. My son hates mac and cheese out of a box, but he gobbles up the homemade stuff! I have taught him well.

Macaroni and Cheese
1 lb elbow macaroni (I like to use whole wheat pasta)
1/4 cup flour
2 1/2 cups milk
6 oz Velveeta cheese, cubed
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
nutmeg to taste

Preheat oven to 350 degrees.
Bring pot of water to boil. Salt water before dropping pasta. Cook pasta to al dente. Meanwhile, whisk flour and milk together over med-high heat until thick and bubbly, about 5-8 minutes. Once sauce is thick, add Velveeta, 2/3 cup cheddar cheese, salt, pepper, and nutmeg. Stir until combined and cheese is melted.
Once noodles are cooked, drain and combine pasta and sauce, then transfer to a greased 9 inch casserole dish. Sprinkle remaining shredded cheese on top and bake for about 25 minutes or until heated through.

Serves: about 6

Patriotic Berry Trifle

You have no idea how much I have missed food, blogging, working on my cookbook, and did I mention food? I am finally feeling so much better and our crazy month of family events came to an end. I am 15 weeks along now. Food and more importantly cooking, is enjoyable again (for which my family is grateful). To celebrate my lack of nausea, I made a patriotic dessert I have had on my "to try" list for a couple of weeks. It did not disappoint! Pretty to look at and even better to eat!

Patriotic Berry Trifle

1/4 cup plus 2/3 cup sugar

1/4 cup fresh lemon juice

1/4 cup water

1/4 tsp almond extract

1 pre-made angel food cake, cut into 1 inch slices

2 (8oz) pkg cream cheese, at room temp

2 cups heavy cream, at room temp

2 pints blueberries

2 pints strawberries, hulled and sliced

Heat 1/4 cup sugar, lemon juice, and water in a saucepan over med-high heat, stirring until sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with syrup. Cut the slices into 1 inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on med-high speed until smooth and consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake on top of the strawberries, then sprinkle with more blueberries and top with remaining whipped cream mixture. Finish with the remaining strawberries and blueberries. Cover and refrigerate for 1 hour.

Serves 8-10

source: food network magazine

Update & Chicken Salsa Verde Bake

Hello blogging world! The last month was an interesting one. It had many ups and downs....hence the lack of posts. My aunt passed away very unexpectedly. That was a definite down! That took us to California for a killer weekend trip and honestly that whole ordeal kind of took its toll on me.

On a more positive note, my little guy turned 5 at the end of last month and we were busy for days celebrating the big event! I'll have to post some pictures from his party.

I also have a bun in the oven! 10 weeks pregnant means food sound and looks pretty gross most of the time. However, if you saw me you would wonder how that is possible since I already look like I am 4 months pregnant. I am at that really awkward stage where my regular clothes don't fit me and maternity clothes are still too big. So I basically live in my fat clothes and sweat pants. That makes me feel especially attractive! I haven't been cooking anything to write home about. I usually get sick in the evenings and during the night. When I do crave something, it is mainly for food with a lot of flavor! Mexican always sounds good right now. That, and ice cream. Last night I wanted some ice cream so bad, but I knew I had picked at enough food during the day and didn't need the calories from ice cream. So I passed on the ice cream thinking I was doing myself a favor in the long run. WRONG!!! The entire night I had dreams about eating Neapolitan ice cream. Next time I will just eat the dang ice cream before I go to bed.

Hopefully by the end of June I will be feeling better and in the mood for some good summer cooking! This chicken salsa verde bake sounded good last night. Today I don't even want to look at it. Not a great picture, but hey, at least it's a new post!

Chicken Salsa Verde Bake

adapted from Rachael Ray

2 lbs chicken breasts, cooked and shredded

2 (16oz) jars salsa verde

1 (15oz) can kidney beans

1 onion, finely chopped

1 cup sour cream

3 cups crushed tortilla chips

1 (8oz) bag Mexican-blend shredded cheese

In a large bowl, combine prepared chicken, salsa verde, kidney beans, onion, and sour cream. Grease a 9x13 dish or large casserole dish. Scatter 1 cup of chips on bottom of dish, top with 1/2 chicken mixture and 1/2 of cheese. Repeat layers and cover with remaining 1 cups chips. Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly. Serve with rice, additional sour cream, and salsa.

Serves 6

Cinco de Mayo!

Last night we had our annual Cinco de Mayo party. Yes, it was a couple days early. We had lots of good food and wonderful company.

Mock Fried Ice Cream

3 cups rice krispies

1 1/2 cups brown sugar

1 1/2 cups chopped nuts

1 1/2 cubes of butter

1 1/2 cups coconut

2 quarts vanilla ice cream, softened

Melt butter and brown sugar together in saucepan. Add additional ingredients (except ice cream) and mix well. Layer 1/2 of mixture in bottom of greased 9 inch cake pan or 8x8 baking dish. Sprinkle the rest of cereal mixture over ice cream and press firmly. Freeze for several hours or until firm. Serve with chocolate and caramel.

Chili Relleno Squares

3 cups shredded monterey jack cheese

1 1/2 cups shredded cheddar cheese

2 cans (40z each) chopped green chilies

4 eggs

4 tbsp milk

2 tbsp flour

Place half the cheese in a greased 8 inch baking dish. Sprinkle with chilies and then remaining cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees for 30 minutes or until set. Cut into small squares and serve warm.

Coconut Chicken and Smashed Sweet Potatoes

Tonight for dinner I made one of our favorites!

Coconut Chicken and Smashed Sweet Potatoes. It was delicious!

Coconut Chicken

2 eggs, beaten

2 tbsp water

1 cup coconut

1/2 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1 1/2 lbs boneless, skinless chicken breasts, cut into strips

4 tbsp melted butter

In a shallow dish, mix together coconut, flour, salt, pepper, and garlic powder. In another shallow dish, beat 2 eggs with the water.

Dredge the chicken in the egg wash, then coconut mixture. Place chicken on sprayed cookie sheet. Drizzle each piece with a little melted butter. Bake at 400 degrees for about 25 minutes.

Dipping Sauce:

Combine 1/4 cup orange marmalade with 2 tbsp Dijon mustard. Serve with chicken.

Smashed Sweet Potatoes

2 1/2 lbs sweet potatoes, peeled and chopped

1 cup chicken stock

1/4 cup honey

juice of 1 lemon

salt and pepper

nutmeg to taste

Boil potatoes until tender. Drain and return them to pot. Mash with stock, honey, salt, pepper, and nutmeg. Serve and enjoy!

(sources: adapted from Anna Can Cook and Rachael Ray)

Easter Puff Pancakes

We had a wonderful Easter. It was also my birthday week and that was full of surprises, so I am a bit behind in my posting.

I was able to attend the Taste of Home cooking school last week with my best friend Jodi. We had so much fun and got some fun new recipes. I have made German/puff pancakes for years now. It's one of our favorite breakfasts! I got this version at the cooking school and made it for Easter. We loved the berries on top!

Berry Puff Pancakes

1 tbsp butter

3 eggs

3/4 cup milk

3/4 cup flour

1/2 tsp salt

1 cup fresh raspberries (I had to use frozen...just defrosted them and they worked fine!)

1 cup fresh blueberries

1 cup sliced fresh strawberries

1/3 cup orange marmalade

2 tbsp confectioners sugar

Place the butter in a 9 inch pie plate; place in a 400* oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth.

Pour into prepared pie plate. Bake 15-20 minutes or until sides are crisp and golden brown.

In a large bowl, gently combine the berries and the marmalade. Sprinkle pancake with confectioners sugar; fill with berry mixture. Serve immediately.

source: taste of home cooking school

Hollywood Squares (peanut butter cups)

Life has been crazy lately...not sure why exactly, but I feel like I need 4 more hours in my day to get things accomplished! I have several great recipes to blog, so hopefully they will make an appearance soon. These are some treats I made a while back. They are thick and rich, but oh so good!

Hollywood Squares (peanut butter cups)

2 cups peanut butter

2 1/2 cups powdered sugar

1/2 cup brown sugar

1 tsp vanilla

1/2 cup graham cracker crumbs

1/2 cup butter, melted

Topping:

2 squares semi-sweet baking chocolate

1 tbsp peanut butter

Combine all ingredients, except topping ingredients. Mix well and press into greased 9" pan. Melt topping ingredients together, either in microwave or on the stove. Spread over peanut butter mixture. Chill until topping is firm. Cut into squares and enjoy!

source: changeable table

Chocolate Chip Cookie Sundaes

I have seen these floating around the web for a while and needed something fast for a FHE treat on Monday. They were a hit! The four of us shared 2... they are rich and filling! I won't mention the details of my new weight loss challenge I started on Sunday, cause I'm pretty sure these were not list of foods I should be eating. However, this week, I really don't care! Bring on the junk food!!

Chocolate Chip Cookie Sundaes

chocolate chip cookie dough

vanilla ice cream

chocolate sauce

caramel sauce

whipped cream

You can either buy store bought cookie dough or make your own. Fill greased ramekins about 1/2 way full of the cookie dough. Place ramekins on a baking sheet. Bake in a 350 degree oven for 13-15 minutes. You want the dough cooked, but still a bit gooey in the center. Let cool for about 5 minutes and then top with a scoop of ice cream, chocolate sauce, caramel sauce and whipped cream. All of this can be homemade, but I had it all in my fridge and freezer, so it was super easy!

Eat and enjoy!! I think this is a new family favorite!!

Monte Cristo Casserole

It was been kind of a crazy couple of weeks. The cooking I have been doing is nothing really blog worthy. I am hoping to get back on the band wagon the next week or so. We had a lovely General Conference weekend with lots of yummy food! I made this for breakfast on Saturday (per the hubby's request) and I think I gained 5 lbs from this dish alone! I could eat the whole pan myself. This is one of our very favorite breakfasts!

Monte Cristo Casserole

adapted from real mom kitchen

2 packages (12.5 oz each) frozen french toast sticks, thawed

1 cup milk

6 eggs

1 1/2 cups thick sliced deli ham, diced

1 1/2 cups thick sliced deli turkey, diced

2 cups shredded Swiss cheese

2 tbsp dried parsley

powdered sugar

2 cups sliced fresh strawberries

1/2 cup strawberry jam

Preheat oven to 375 degrees. Cut the sliced french toast into 3/4 inch cubes.
In a bowl, whisk together milk and eggs.

In a large bowl, place half the french toast cubes and pour half of egg mixture over cubes. Toss gently with wooden spoon until well coated.

Place coated cubes in a greased 9x13 baking dish.

Layer half the ham, turkey, cheese and parsley on french toast.

Using same large bowl, mix remaining french toast cubes with the remaining egg mixture and toss till coated. Layer over meat and cheese, followed by remaining ham, turkey, parsley, and cheese.

Bake for 30-35 minutes or until golden brown. Remove from oven and let cool about 10 minutes.

While casserole bakes, wash and slice strawberries. Mix sliced strawberries with jam until well combined.

Sprinkle whole casserole or individual pieces with powdered sugar and top with strawberry topping.

Serves 6-12

BYU Sugar Cookies

We had fun making these today for the big game! Just had to share:) For the recipe check "cookies" in my recipe index. I love these sugar cookies!

Spinach Dip

Here you go Shan....sorry about the horrible picture.

Spinach Dip

1 pkg (10oz) frozen chopped spinach (thawed and squeezed dry)

1 (16oz) container sour cream

1 cup mayonnaise

1 pkg Knorr's vegetable recipe mix (you can find it by the dressings usually)

3-5 green onions, chopped

French bread, cut up

Combine all ingredients (except the bread) and chill for at least 2 hours. Serve with French Bread, crackers, or vegetables.

Changes.....

To my fellow food bloggers.....you all amaze me! I feel like I need to get with the times and spice up the old blog a bit. I am looking for tips and advice. I am not terribly smart when it comes to the computer. I really want to provide a way to print my recipes from the blog, just in case anyone ever wanted a copy. I don't know how often anyone even looks at my blog, but just in case. If you have any tips for this, I would appreciate it. I love my blog and the chance it gives me to share something I love. I feel like I have come a long way with my recipes and pictures since I started blogging and I am proud of that. I want my blog to reflect that a little bit more. For those of you who do read and follow me, THANK YOU!!! Your support is very appreciated!!

Becky:)

BLT Dip

Another party recipe...not a great picture, but a great recipe! I received several compliments on this one! And it's super easy! Perfect for a fast and yummy party dish.

BLT Dip

girlwhoateeverything

1 lb bacon, cooked

1 cup mayonnaise

1 cup sour cream

8 oz cream cheese, softened

1 1/2 cups cheddar cheese, shredded

1 tomato, seeded and chopped

1/4 cup green onions, chopped

additional green onions, cooked bacon and tomato for garnish

Preheat oven to 350*. Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into hallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, bacon, and tomato. Serve with corn chips (Frito's).

Serves about 20

Rainbow Cupcakes

Yesterday I made rainbow cupcakes for a St. Patrick's Day party. They made me happy!

They made several kids (and adults) happy too!

Rocky Road Treats

I didn't take many food pictures at our party the other night. I was so frantic to get everything done on time, some things just were forgotten. The pictures I did take weren't great, but they will have to do. These are some of my favorite treats! I love these because they take like 5 minutes to make and a small bite is very satisfying. Or on other days, the entire pan is satisfying!

Rocky Road Treats

1 cup peanut butter

1 bag chocolate chips

6 cups mini marshmallows

Melt peanut butter and chocolate chips in a saucepan. Add marshmallows and mix together just until incorporated. Pour into an 8x8 inch pan and refrigerate until cool. Cut into small squares and enjoy!

BBQ Chicken Sliders with Creamy Coleslaw

We had lots of good food at our house this weekend! I will do my best to share the recipes with all of you! This was our main dish for our party! So good!! I forgot to tell people that the coleslaw went on the sandwich, so most people didn't get the full yumminess of this slider. A perfect dish for a party!

BBQ Chicken sliders with Creamy Coleslaw

picky palate

1 1/2 cups ketchup

3 tbsp Dijon mustard

4 tbsp Worcestershire sauce

2 tbsp apple cider vinegar

1 1/2 tbsp lemon juice

4 tbsp brown sugar

1 tsp freshly ground black pepper

1 tsp honey

pinch of salt

2 large boneless, skinless chicken breasts, cooked and shredded

Combine all ingredients (except chicken) in medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

16oz bag coleslaw mix

1/2 cup mayonnaise

2 tbsp sugar

1 tbsp Dijon mustard

1 tsp honey

Place cabbage in a large bowl. In another bowl, combine other ingredients and mix together. Pour and stir into cabbage mixture. Let set in fridge for a couple our hours for flavors to combine.

You can use white or wheat dinner rolls for these sliders. Spoon chicken on bottom of roll and top with a spoonful or two of coleslaw. Eat and enjoy!!!

10-12 sliders

Celebration Wreath

I was so excited last week when I saw this on Our Best Bites. It was the perfect thing for my cute husbands surprise birthday party on Saturday. It only took me about an hour to make and I love, love, love it!!!

Here's what you do.......buy a 14 inch straw wreath (the ones that are wrapped in plastic). Leave the plastic on! Buy your balloons-any color you want and floral pins. (like the picture below). I used about 275ish balloons. You stick the pin around the balloon and push it into the wreath....that's it! You can do different directions with your balloons (I did), you can keep the pins close together or go about an inch apart. It's totally up to you. I left a space at the top without balloons for ribbon.

I love it because you can't mess it up. Just have fun making it! It will brighten up any celebration! Happy wreath making!!

Chewy Oatmeal Raisin Cookies

I love me a good, soft cookie! I do not like hard cookies...never have, never will. When I saw this recipe I had to try it because I am always on the hunt for a good oatmeal raisin cookie. I have a few that are okay, but nothing to write home about. Until today! I love these cookies and they will replace all of my other oatmeal raisin cookie recipes. I think I ate like 6 today. It's been one of those days......

Oatmeal Raisin Cookies

bountiful kitchen

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt (yum!)

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar

2 eggs, beaten

2 tsp vanilla

2 cups old fashion oats

1 cup raisins ( I used golden raisins this time and loved them!)

Preheat oven to 350*. Cream butter and sugars together. Add eggs and vanilla, and beat until fluffy. Place flour, baking soda, baking powder, and kosher salt in a bowl with wet ingredients. Mix just until incorporated. Add 3 cups oats, mix with large spoon. Fold in raisins.

Drop dough onto lightly greased cookie sheets. Bake at 350* for 10 minutes, or until golden brown.

Tamale Pie

I have been wanting to try this Tamale Pie recipe by Rachael Ray for a while, but just could not get excited about some of the ingredients. So, I took some of her ideas and created my own version. It was delicious! A bit spicy, so if you want to tone down the heat, you could eliminate the jalapeno or put less chili powder in. I personally love spicy, so this was just right for me and my cute hubby.Tamale Pie

adapted from Rachael Ray by me:)

2 lbs ground turkey

1 jalapeno, seeds and ribs removed, chopped

1 bell pepper, chopped

1 onion, chopped

3 garlic cloves, minced

salt and pepper

1 tbsp cumin

1 tbsp coriander

1 tbsp chipotle chili powder

1 cup chicken stock

2 tbsp vinegar

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 cups tomato sauce

1 1/2 cups corn meal

1 cup flour

1 3/4 cup milk

1/2 tsp salt

1 tbsp honey

1 tbsp baking powder

2 cups shredded cheddar cheese, divided

Sour cream

Preheat oven to 400*.

In a large, oven proof skillet, brown meat. Add jalapeno, bell pepper, onion, garlic, salt and pepper, cumin, coriander, and chili powder. Cook, stirring often until peppers are soft, about 8 minutes.

Deglaze pan with chicken stock.

In a bowl, combine vinegar, brown sugar, Worcestershire sauce, and tomato sauce. Pour over meat mixture and simmer to combine flavors and mixture has thickened up a bit.

In another bowl, combine corn meal, flour, milk, honey, baking powder, salt and 1 cup cheese. Mix until combined. Drop cornbread mixture by large spoonfuls over meat, spreading it out as much as you can to even it out. Sprinkle with remaining cheese and bake at 400* for about 30 minutes. Serve with sour cream.