Sunday, June 13, 2010

Cinnamon Blondies

Cinnamon Blondies

2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cream of tartar
1 tsp salt
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
2 large eggs
1 tbsp vanilla extract

* * * * * * *
* * * * * * *

- preheat oven to 350

- cream the butter and sugar together

- add eggs and vanilla

- stir the flour, baking soda, cream of tartar, salt, cinnamon and nutmeg together

- slowly add to butter mixture

- grease the bottom of a 9x13 pan

- press the cookie mixture in the pan

- bake 20 minutes
- stir 1/4 cup of sugar with 1 tablespoon of cinnamon and sprinkle over top of the blondies

- cool, cut and serve

Pork Chop and Rice Casserole

Pork Chops and Rice Casserole


* pork chops

* 2 cups uncooked minute rice

* 2 cans of cream of mushroom soup

* salt and pepper to taste

* * * * * * *
* * * * * * *

- preheat oven to 350 degrees

- season the pork chops with salt and pepper

- in a saute pan, brown the pork chops

- in a casserole dish, combine soup and rice

- place browned pork chops on top of the rice mixture

- cover with foil

- Bake for 45 minutes

Pumpkin Pie


3 large eggs

1 15 ounce can of pumpkin puree

1/2 cup of heavy whipping cream

1/2 cup light brown sugar

1 teaspoon ground ginger

1/8 teaspoon of ground cloves

1/2 teaspoon of salt

1 premade pie crust

* * * * * * * *
* * * * * * * *

Preheat oven to 375 degrees

Make pie crust according to directions

Mix all of the filling ingredients together until combined

Bake for one hour and place on a wire rack to cool

Lemon Rosemary Garlic Slow Roasted Chicken

* 1 whole chicken

* fresh rosemary

* 6 lemons

* 10 cloves of garlic smashed

* butter

* fresh cracked pepper

* * * * * * * *
* * * * * * * *

* preheat oven to 300

* wash chicken and remove all the innards

* stuff the chicken with rosemary, smashed garlic and 3 lemons cut in half

* stir together a little bit of rosemary and garlic with softened butter

* cut slits in the skin and place bits of softened butter

* juice remaining 3 lemons and pour over chicken

* rub chicken with softened butter

* sprinkle fresh cracked pepper over the top

* place in dutch oven and roast for 3 hours, basting occasionally with juices

Chicken Fried Steaks

Chicken Fried Steaks

* 2 cube steaks

* 1 teaspoon of seasoned salt

* 1 teaspoon of fresh ground pepper

* 1 cup of flour

* 1 egg

* * * * * * * *
* * * * * * * *

- season the steaks with salt and pepper

- dredge the steaks with flour... then eggs ... then flour

- sprinkle with salt and pepper again

- in a frying pan, heat the oil and add the steaks

- leave alone on one side until golden

- then flip over and repeat for the other side

- remove the steaks and let sit before serving

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls


* Teriyaki Sauce

* one Zuchini

* one Yellow Squash

* one Carrot

* Mushrooms

* 2 chicken breasts

* white rice


- Marinate your chicken in your teriyaki sauce of choice for at least an hour
Mine is Island Joe's Soyaki from Trader Joes.

- Cook your rice, according to directions

- cut all the veggies

- grill your chicken and cut into small bite sized pieces

- in the same pan, pour your mushrooms in and saute until browned

- Remove the mushrooms and put with chicken

- Add all the veggies and saute until soft

Add the chicken and mushrooms back into pan and pour some more sauce back over and heat until the sauce is warmed

- Pour this mixture over rice. Serves two.

Pan seared Cajun Salmon

Cajun Rubbed Salmon

* 1 tablespoon of paprika

* 3/4 teaspoon of garlic powder

* 1/4 teaspoon of salt

* 1 pinch of cayenne pepper

* 1/2 teaspoon of onion powder

* 1/4 teaspoon of black pepper

* * * ** * *
* * * * * * *

- mix spice together in a bowl

* rub salmon steaks with olive oil

* sprinkle mixture over salmon

* place in a saute pan on the stove and cook mostly skin side down so it gets crispy

* flip over and cook until the spices start to turn black

* remove from stove and serve

    White Chocolate Chip Blondies

    These cookies came out so moist and delicious.

    White Chocolate Chip Blondies


    2 sticks of butter plus 1 teaspoon, softened

    1 1/2 cups light brown sugar

    2 eggs

    1 tbs of vanilla extract

    3 cups plus 1 tablespoon all purpose flour

    1 teaspoon baking powder

    2 bag of white chocolate chips


    - preheat oven to 350 degrees

    - cream the butter and sugar together

    - add eggs and vanilla and mix well

    - in a separate bowl mix the flour and baking powder together

    - slowly mix the flour mixture into the butter mixture

    - fold the chocolate chips into the cookie dough

    - grease a 9x13 pan

    - press cookie mixture into pan

    - bake for 25 minutes

    Flourless Peanut Butter Cookies

    These cookies are very moist and delicious.
    However you only need one or two before you need a glass of milk.
    These are very easy to make.

    Flourless Peanut Butter Cookies

    1 jar 18 oz peanut butter

    1/2 cup brown sugar

    3/4 cup white sugar

    2 eggs

    * * * * * * * *
    * * * * * * * *

    - preheat oven to 350 degrees

    - In a bowl mix together peanut butter, brown sugar, white sugar and eggs

    - roll into balls and place on ungreased cookie sheet

    - press down with fork

    - bake for 10 minutes

    - cool on pan for a few minutes before moving to cooling rack as the cookies are delicate

    Cream Cheese Cookie Bars

    I tried these cookie bars because we only had 3 eggs and most sugar cookie recipes had 4. The result was a mild tasting cookie that was very soft and moist.

    1 1/2 cups of sugar
    1 cup of butter, softened
    8 oz of cream cheese, softened
    1 egg
    1/4 teaspoon of salt
    1 1/2 teaspoon of vanilla extract
    1/2 teaspoon of baking soda
    1 teaspoon of baking powder
    2 1/2 cups of all purpose flour

    - preheat the oven to 350 degrees

    - In a bowl cream together the butter, sugar and cream cheese

    - add egg and vanilla extract and mix together

    - In a seperate bowl stir together the flour, baking powder, baking soda and salt

    - Slowly add the flour mixture to the butter mixture until well mixed

    - Grease a 9x13 pan

    - press the mixture down inside the pan and bake for 20 minutes

    - dust with powdered sugar

    Tuesday, June 8, 2010

    no bake chocolate & peanut butter bars - I'm Back..

    My new job doesn't really give me a lot of time to blog much anymore. I am going to try to actually post all the new things I've made. I do bake and cook a lot, I just don't get the chance to update everything on here.

    no bake chocolate & peanut butter bars

    * 1 jar (16 oz) peanut butter (smooth or chunky)
    * 2 cups of graham cracker crumbs
    * 2 cups powdered sugar
    * 1 stick of butter

    *** Topping ***
    * 1 bag of chocolate chips (any kind you want)
    * 1 stick of butter


    -On the stovetop, put one stick of butter in a pot and melt slowly

    - add peanut butter and graham cracker crumbs and powdered sugar

    - stir until combined

    -- grease your pan
    (however thick you want them - the above bars were 8x8)

    -- press the warm peanut butter mixture in the bottom

    -- on the stovetop, put one stick of butter in a new pot and melt slowly

    -- add the chocolate chips on low and stir until melted

    -- pour melted chocolate over peanut butter filling

    -- spread until it covers the peanut butter

    -- refrigerate for at least an hour

    -- cut and serve

    Thursday, October 29, 2009

    Lasagna Rolls

    There are several things that I love love love about this meal...

    1. Its easy to pare down for a small group. You can easily make this for 1-2 people. Great for when you want lasagna but don't want to make a huge pan. Think of these like individual lasagnas.

    2. They are easy to make

    3. They taste great

    4. You can just as easily make this vegetarian and you can mix and match toppings and fillings- whatever you want to dress it up. Leave out the spinach, leave out the meat.. it all works and comes out great.


    1 (15-ounce) container whole milk ricotta cheese
    1 lb ground turkey or beef (browned) (leave out for a vegetarian meal)
    1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
    1 cup plus 2 tablespoons grated Parmesan
    1 large egg, beaten to blend
    3/4 teaspoon salt, plus more for salting water
    1/2 teaspoon freshly ground black pepper
    1 to 2 tablespoons olive oil
    12 uncooked lasagna noodles
    2 cups marinara sauce
    1 cup shredded mozzarella (about 4 ounces)

    Preheat the oven to 450 degrees F.

    Stir the ricotta, spinach, 1 cup parmesan, egg, salt and pepper in a bowl until blended

    Add oil to boiling salted water and cook the noodles until al dente.

    Lay out on a baking sheet so they don't stick

    Combine the meat and the marinara sauce and pour some in the bottom of the pan

    Spread the ricotta mixture on top the the noodle and then roll

    Place into pan. Continue until all of them are done and in the pan

    Cover with the rest of the sauce and put cheese on top

    Cover with foil

    Bake in oven about 25 to 30 minutes.

    Recipe courtesy Giada De Laurentiis

    Wednesday, October 28, 2009

    Pioneer Woman's Chicken Scallopine

    I have to say out of all the recipes I've tried recently this is the only one I've made twice in two weeks. This picture is from my second attempt where I forgot to put parsley in. Either way it was still good. Lick my plate good.

    This is definetly something that is going to be a regular around our house.


    Pioneer Woman's Chicken Scallopine

    1 pound linguine
    6 boneless, skinless, trimmed chicken breasts
    Salt & Pepper
    2 tablespoons olive oil
    4 tablespoons butter
    12 ounces white mushrooms, sliced thin
    1 cup dry white wine
    Chicken broth (optional)
    1 lemon
    1/2 cup heavy cream (can use half & half)
    1 heaping tablespoon capers
    chopped fresh Italian parsley

    Cook pasta according to package directions.
    Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
    Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
    Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
    Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
    Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

    Quick Way to Spice up your morning oatmeal


    Add a spoonful or two of pureed pumpkin or pumpkin pie mix (whichever you prefer) to your morning oatmeal and stir. Pumpkin is very high in fiber and potassium.

    Some of my other favorite oatmeal mix ins: dried cranberries, cinnamon, brown sugar, almond, walnuts, berries, apples, bananas and peanut butter.

    Did I miss anything else?

    Veggie Stirfry


    Veggie Stir-Fry
    sliced veggies whatever you want
    1/2 cup of soy sauce
    1/2 cup of teriyaki sauce
    sprinkle of sesame seeds
    1 teaspoon of minced ginger
    1 tablespoon of pineapple juice (or more depending on how sweet you want it)
    cooked rice

    * Combine all ingredients in pan except for rice and sesame seeds and stir fry until cooked
    * About 1 minute to go add seeds to pan
    * Pour mixture over rice and enjoy

    Baked Turkey Ziti


    Baked Ziti
    1 lb. ground turkey
    1 package penne pasta
    1 can of stewed tomatoes
    1 jar of spaghetti sauce (your choice)
    1 tsp italian seasoning
    3 cups of shredded cheese - mozzarella and asiago cheese

    * preheat oven to 375
    * boil pasta and set aside
    * brown turkey and add tomatoes, sauce and seasoning
    * mix pasta and sauce together
    * Layer in pan with cheese
    * Bake 20 minutes until cheese is melted and bubbly

    Spicy Bean Dip


    Spicy Bean Dip
    1 can (16 oz) refried beans
    1 cup shredded Cheddar cheese
    1/2 cup Old El Paso Taco Sauce (I used hot, you can use whatever you want)
    1 can (4 oz) chopped green chilies
    1/4 cup chopped onion
    1 1/2 tsp chili powder
    1/8 tsp ground cumin

    * In a saucepan combine all ingredients except cheese
    * Stir until mixture is smooth (about 5 minutes)
    * Remove from pan and immediately put cheese on top so it will melt.

    Chipotle Marinaded Steaks


    • Chipotle Marinade
      1 small can of chipotle chiles in adobo
      2 tablespoons of adobo sauce
      5 garlic cloves, minced
      1 small orange zested
      3/4 cup orange juice
      1/4 cup lime juice
      2 tablespoons of red wine vinegar
      1 tablespoon of tomato puree
      1 teaspoon dried oregano
      1 teaspoon ground cumin
      1 teaspoon ground pepper

      Put all ingredients into a blender or food processor until smooth
      Pour over steak and marinade for 1 to 2 hours.

      We served this with pico de gallo on top,pinto beans and hot tortillas on the side.
      You can use more or less peppers to adjust the heat. A full can of chiles is really spicy.

    Tuesday, September 8, 2009

    Cheesy Taco Casserole

    Taco Casserole from Pillsbury


    Look at the cheesy goodness. This dish is so good and a great way to stretch out a family meal. We had enough leftovers for lunch the next day plus it was rather inexpensive to make.

    1 package refridgerated biscuits
    olives sliced
    cheddar and mozzerella cheese grated
    1 lb hamburger meat
    whatever veggies you want - mushrooms, peppers, onions, tomatoes
    1 packet taco seasoning (or make your own)
    1 cup hot sauce or salsa

    *Preheat oven to 350
    *Cut biscuits into smaller pieces to fit into dish and coat with hot sauce or salsa
    * Sprinkle half the cheeses over top with the olives
    *Bake in the oven for 15 to 18 minutes
    * While baking - saute the onions and veggies in a pan until cooked
    * Add the hamburger and brown until done
    * Add the seasoning
    * Pour over the top of the cheesy biscuits
    * Add another layer of cheese
    *Bake another 8 minutes or until cheese is bubbly

    Serve immediately



    Pioneer Woman's Stovetop Macraroni and Cheese

    I keep seeing this over and over on different blogs. The pictures make me want to drool. Seriously. I usually eat mac and cheese out of a little box and the one time I made homemade macaroni and cheese it was not so creamy - but still good. This looked so creamy, that I knew the next one I'd try would be this one.


    4 cups dried macaroni
    1/4 cup butter
    1/4 cup all-purpose flour
    2 1/2 cups whole milk
    2 heaping teaspoons dry mustard
    1 egg, beaten
    1 pound cheese, grated (I used half cheddar and half monterey jack)
    1/2 teaspoon salt (more to taste)
    1/2 teaspoon seasoned salt (more to taste)
    1 teaspoon ground black pepper

    Cook macaroni in a pot until done
    Drain and set aside
    In a large pot, melt butter and add flour in gradually
    Stir together for five minutes
    Pour in milk and mustard and stir until smooth
    Cook until the sauce thickens
    Reduce heat and stir in the egg until smooth
    Add cheese and stir until melted
    Add salt and pepper to taste.
    Pour the macaroni into the sauce and stir to combine

    Serve immediately

    or you could top it with cheese and bake it, but really serve immediately.