Follow by adding your email here!

Tuesday, May 15, 2012

Italian Cream Cake

My mom's birthday was last week, and we have a few cakes that we make pretty regularly in our family. This year my dad asked if we could make something new and requested Italian Cream Cake. I searched recipe after recipe for the perfect cake. I thought I found one, it had amazing reviews, and then it had ONE that was not very positive. I took their suggestions into consideration, and decided to make the changes when I made my cake. So, here is how I made my Italian Cream Cake. I definitely recommend this!


1 cup buttermilk
1 teaspoon baking soda
1 cup butter, room temperature
2 cups white sugar
5 eggs, separated
1 teaspoon vanilla
1 cup flaked coconut, sweetened
1/2 teaspoon salt
2 cups all-purpose flour, sifted

8-oz cream cheese, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla
4 cups confectioner's sugar
2 Tablespoons cream
1/2 cup chopped pecans
1 cup flaked coconut, sweetened


1. Preheat oven to 325F. Line 3 9-inch cake pans with parchment paper. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

2. Sift flour and salt and set aside. In a large bowl, cream together butter, and sugar until light and fluffy. Mix in the egg yolks and the vanilla. Alternately add the buttermilk mixture and the sifted flour. Add 1 cup coconut. Stir until just combined.

3. Beat egg whites until soft peaks form. Fold in 1/3 of the egg whites into the batter mixture until incorporated. Fold in the remaining egg whites. Pour batter into the prepared cake pans.

4. Bake in the preheated oven for 30 minutes, or until a toothpick comes out clean when inserted into the middle. Allow to cool.

5. To make the icing: In a medium bowl, combine butter, cream cheese, vanilla, and confectioner's sugar. Beat until light and fluffy. Mix in cream to attain desired consistency. Stir in chopped pecans and coconut.

6. To ice the cake: Lay one cake, top down on a large serving plate. Put a large "plop" of the icing on top. Cover the top of the cake. Lay down second cake, top down and cover with icing. Lay down last piece of cake, top facing up. Use remaining icing to cover the top and the sides. Serve immediately, or cover for later.

Monday, May 14, 2012

Fruit Salad with Creamy Lime Dressing

I made this for the first time on Mother's Day, and it was a HUGE hit! I will definitely be making it again. I think it's an amazing summer salad for everyone to enjoy. I adapted the recipe to things that I thought would be good. Original recipe calls for honeydew, but I used pears instead. Also calls for whipping cream (unsweetened), and limeade. I used cool whip, and margarita mix. I think these changes made it taste delicious.

1 8oz package cream cheese, room temperature
1/2 cup frozen limeade, thawed*
1/4 cup confectioner's sugar
1 tub cool whip (2 cups)*
1/2 cantaloupe (3 cups), diced
1 quart strawberries, quartered
2 ripe mangoes, seed removed, peeled and cut up
2 cups blueberries
3 pears, peeled and cut up (around 2 cups)

1. In a medium bowl, mix on medium-high speed cream cheese, limeade and confectioner's sugar until creamy. Fold in cool whip.

2. In a 3-quart bowl, layer cantaloupe, then strawberries. Spread half of the cream cheese mixture over strawberries. Layer Mango, blueberries and pears next. Spread the remaining cream cheese mixture.

3. Serve immediately, or refrigerate up to 2 hours before serving.

*Apparently limeade is not sold frozen anymore (or I just wasn't able to find it anywhere.), so I bought and used a margarita mix instead. It turned out fine.

Friday, April 13, 2012

Alfredo Sauce

I use this recipe every time I make Alfredo sauce. I've tried others with cream cheese or no Parmesan, but they just aren't the same and good old fashioned Alfredo with cream. It's a simple and quick recipe, easy to do while waiting on your pasta or side dishes.

3 Tablespoons butter
8 fluid ozs heavy whipping cream
salt to taste
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1 egg yolk

1. Melt the butter in a pan over medium high heat. Add the whipping cream, stirring constantly. Sprinkle some salt, then add the Parmesan and Romano cheeses stirring until melted. Mix in egg yolk, and simmer over low heat for 3 to 5 minutes. Garnish with additional Parmesan cheese, if desired.

Sunday, March 18, 2012

Crock pot Chicken Tacos

Here's another easy one! I got this from Sarah over at Chocolate Therapy. They are seriously some of the best tacos ever, and really incredibly simple.

1 envelope chicken taco seasoning
6 pieces of boneless skinless chicken breast or around 14 boneless skinless chicken breast tenders
16oz of your favorite salsa

1. Dump everything into your crock pot and mix it up. Cook on high for 4 to 6 hours or low for 6 to 8.
2. When finished, chicken should shred easily with a fork.
3. Serve with your favorite toppings and soft tortillas.*

*Some of the ones we used were shredded cheese, sour cream, shredded lettuce, and avocado.

Man Pleasing Chicken

I got this recipe from Pinterest, as I've gotten a few others recently, but's comes from Witty in the City. We tried this one about a week ago, and I'll be making it again tomorrow night. I found it a little difficult to read over there, mainly because it's all kind of scattered and not in one place. (OCD kicking in) At first, I was thinking it would be anything special, because there are so few ingredients and you wouldn't think to put those together. It was actually really tasty though. Nice flavor, just all around good. Definitely a recommended dish.

1 pkg chicken thighs, skinned
1/4 cup syrup (they use maple on Witty, but I just used plain-o syrup and it was fine)
1/2 cup dijon mustard
1 Tablespoon rice vinegar

1. Preheat oven to 450F.
2. Mix together mustard, vinegar, and syrup. Clean chicken and place in a baking dish. Pour most of mustard concoction over chicken, turning so it's all coated nicely.
3. Bake for 40 minutes, basting with the left over mustard mixture halfway through. Let the chicken rest around 5 minutes before serving.

I recommend serving with a nice salad or some green beans.

Tuesday, March 6, 2012

Simple Meatballs

This is my own recipe that I make for spaghetti and meatballs, but you could serve them just meatballs with sauce if you like too!

1lb ground beef
1 cup bread crumbs
1 26 oz can spaghetti sauce
1 Tablespoon parsley flakes
1 Tablespoon garlic powder
1 teaspoon oregano
1/2 cup Romano cheese
1/2 teaspoon pepper
1 egg

1. In a medium bowl, beat egg slightly. Add ground beef, bread crumbs, parsley, garlic, oregano, cheese, and pepper, mixing until combined.
2. Separate into 12 equal sized balls, placing into a pan with the spaghetti sauce as you go.
3. Bring sauce to a boil, then reduce heat to simmer for 30 minutes. Cover.
4. Remove cover, stir around, and serve.

Friday, March 2, 2012

Easy Savory Veggies

For this, you can use whatever you want, and serve it with what you want. I've served it twice with homemade Chinese, and it compliments it nicely.

2 zucchini
2 large carrots
1/2 large yellow onion
salt, pepper and garlic powder to taste

1. Peel carrots, and roughly peel the zucchini. I like to leave a little bit of skin on there, for the color.
2. Use the peeler to completely peel the carrots to their cores. Place in a bowl.
3. Slice small pieces off the zucchini. Set aside with the carrots.
4. Peel off the outside of the onion, slice in half, and then slice off skinny slivers. Set aside with carrots.
5. Heat up a large pan with 2 tablespoons of butter. Add the veggies, and saute until onions are clear. Sprinkle salt, pepper and garlic powder, mix and serve.

Orange Chicken

I made this amazing orange chicken last night, and I just have to share. Clint and Bobby both loved it, and I will definitely be making this again. I had made a crock pot orange chicken a couple weeks ago, and it was a bit of a disappointment. I was wary to try another recipe, but this one just looked so good. I got the original recipe from pinterest, but made a few changes because I either didn't have the ingredient, or just didn't bother getting them at the store. I also made some white rice and some savory veggies to go along. I will make this again soon and add some pictures. I didn't know if I would post it or not, so I didn't take pictures while I cooked.
I recently got a double fryer (from Clint for Valentine's Day, lol). He wanted to make dinners a little easier for when I made chicken strips or boneless wings. It can also be used as a steamer, so he got it. It has been amazing. I recommend getting one just to save time. It takes up some space, but honestly, it is worth it because I'm not standing over a pan full of hot oil for 30-45 minutes cooking all the chicken. Now, it's more like 15 minutes total!
2 lbs boneless chicken breasts, cut into bite size pieces
1 cup bread crumbs (I used the store brand, and they were perfectly fine)
3 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
oil (for frying)
Orange Sauce
1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1 Tablespoon orange zest
1 cup brown sugar, packed
1 teaspoon garlic, minced
3 Tablespoons cornstarch
1/4 cup water
1. Combine corn starch, salt and pepper in a bowl. Prepare another bowl with eggs, and one more with bread crumbs.
2. Dip the chicken pieces in egg mixture, corn starch, back in eggs, and then bread crumbs. Set aside.
3. Heat pan with oil to 375F, or your deep fryer to 375F. (I recommend for the deep fryer to drop the baskets first, then one at a time put the chicken pieces in so they won't stick.) Fry chicken in batches until completely cooked.
4. In a large saucepan, combine 1 1/2 cups water, orange juice, vinegar, and soy sauce. Mix well over medium heat for 3 minutes. Stir in the brown sugar, orange zest, and garlic. Bring to a boil.
5. Combine 3 Tablespoons of cornstarch with remaining 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and serve.

Monday, February 6, 2012

Saucy Crock Pot Chicken

I'm doing this one for the first time today. I'm always looking for new recipes for chicken, beef, shellfish, fish, and pork. When we switched back to our iPhones, I looked in the app store for a grocery list app, and came across the food on the table app. The free app only lets you have 3 recipes on the in-app grocery list at a time, but you can browse hundreds of recipes. Once you add a recipe to your meal plan, it will add all the ingredients you need to your grocery list, where you then can go through and mark off things you already have.

4 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup barbecue sauce
1/2 cup honey
2 teaspoon prepared mustard (regular mustard in a bottle)
2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

1. Defrost chicken. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a slow cooker.
2. In a small bowl, combine the bbq sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours (or high for 2-3) or until heated through. Serve.
3. You may leave out the hot pepper sauce for a less spicy version.

Sunday, February 5, 2012

Baked S'mores

I got this recipe from The Apron Gal, while searching Pinterest for some yummy new recipes. We are obsessed with s'more in our house, and I'm always looking for new ways to make them. I've done traditional, and s'more cheesecake bars, and now I'm doing baked s'mores!

Sugar and butter mixture
add egg, and vanilla
graham cracker mixture
add to butter
divide into 2 equal parts
press to bottom of greased pan
add chocolate
then the fluff
add 2nd half of graham cracker mixture
Finished product
Delicious baked s'mores
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs (6 whole crackers)
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large Hershey bars (4.4 oz)
1 container of marshmallow creme (7oz)
1-13x9 baking pan

1. Heat over to 350F. Mix together butter and sugars, until creamy. Add the egg and vanilla, mix well.
2. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add this to the butter mixture.
3. Divide graham cracker crust into two equal parts, pressing one half into the bottom of greased pan.
4. Add chocolate bars. Heat up fluff in the microwave for about 25 seconds. Spread quickly on top of the chocolate.
5. Add second half of graham cracker crust into a gallon sized bag spreading it around and filling bag. Cut down both sides of bag, and spread about an inch more so it will cover the inside of the pan.
6. Bake for 30 minutes, and allow to cool around 15 minutes before serving.

Friday, February 3, 2012

Peanut-Beef Potstickers

I got this recipe out of our utilities magazine. They send one out once a month and my husband always checks out the recipes in there, and I've finally decided to make one. I highly recommend getting the round dumpling wrappers and not the square egg roll ones like the recipe calls for. I was highly annoyed they weren't coming out like the picture. Otherwise, these are pretty tasty.

2 cloves garlic, minced
1/4 cup chicken or beef stock
2 Tablespoons soy sauce
2 teaspoons sesame oil
pinch hot pepper flakes
2 Tablespoons smooth peanut butter
8 ounces lean ground beef
1/4 cup salted blanched peanuts, finely chopped
1 green onion, finely diced
1 Tablespoon ginger root, minced
12 3-inch square egg roll wrappers (again, I recommend the round dumpling wrappers)
2 Tablespoons peanut oil
pinch salt

1. In a small bowl, combine garlic, stock, soy sauce, sesame oil, pepper flakes and peanut butter. Microwave for 30 seconds and whisk until smooth.
2. In a separate bowl, mix together beef, peanuts, onion, ginger, salt and 3 tablespoons of the peanut butter sauce. Reserve remaining sauce for dipping.
3. Place 2 teaspoons of filling in center of egg rolls wrappers. Fold wrapper in half to enclose filling, pressing edges together to stick. Set on work surface seam side up. Repeat with remaining filling.
4. In large nonstick frying pan, heat 1 tablespoon of peanut oil over medium heat. Add half of potstickers, pinched side up, allowing space between each. Add enough water to cover them about 75%.
5. Cover pan an cook over high heat for about 6 minutes. Uncover and cook another 3 minutes. Repeat with remaining potstickers.
6. Serve warm with remaining peanut butter sauce, and some white rice.

Cilantro Lime Shrimp

I made my first recipe I found from Pinterest last night. It turned out so good. It was so quick and easy, it is on the list for meals again in the future. It is a weight watchers recipe, and according to the website, it only is 4+ points. I don't know if that's good, but if so, definitely make this. It took me maybe 15 minutes to make the whole thing. Shrimp is good because it's packed with protein, and low in calories. The cilantro and lime really give this dish some magnificent flavor. You can serve it over rice, salad or pasta, or eat it by itself.
Because I love it, I also made some garlic bread, and we had some salad for our veggie. I apologize there are no pictures. It was gone before I could get some. I will make it again soon!

4 servings, Calories: 197, Fat: 4g, Protein: 36g
2 teaspoons olive oil
2 pounds of shrimp, deveined and shelled
6 cloves of garlic, chopped
1/2 cup fresh cilantro
1 lime
salt and pepper to taste

1. Heat a large pan over medium-high heat, with the oil in the pan. Add shrimp when oil is hot (be careful for splatters). Season with salt and pepper. Heat on one side about 2 minutes.
2. Flip all shrimp, and add garlic. Saute a few more minutes, being careful not to overcook. (Shrimp is usually done to a darker pink color).
3. Remove from heat, squeeze lime and add cilantro to shrimp. Toss, and serve hot.

BJs Irish Root Beer

After going to BJ's Brewhouse for the first time a few months ago, and having their delicious Irish Root Beer, Clint and I decided to find a recipe/make our own that matched their recipe. It may be a little stronger than what they serve, but it is so so good.

1 oz Jameson Irish Whiskey (I'm sure other whiskey would work too)
1/2 oz Bailey's Irish Cream
1/2 oz Butterscotch Schnapps
1/2 oz cream
12 oz Root Beer

1. Add the ingredients into a chilled glass in the order above. Top with cold root beer. Serve!

*You do not have to add the cream, BJ's Irish Root Beer doesn't have cream in it. It just makes it a little creamier and tastier.

Thursday, February 2, 2012

Fudgy Oatmeal Bars

These are a favorite treat, but rarely made because they are so rich. My mom used to make these when we had Girl Scout get togethers at our house. They are so delicious, and I guess for one bar, aren't too bad for you. When I have nutrition facts available for a recipe, I will add them under the recipe and pictures. As I'm sure you've noticed, I don't always have pictures to go along with my recipes. I'm trying to remedy that. It's just taking a little longer that I hoped. Bear with me!

1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
3 cups quick cooking oatmeal
1 1/2 cups semisweet chocolate chips
1 14 oz can sweetened condensed milk
2 teaspoons vanilla

1. Set aside 2 Tablespoon of the butter. In a large mixing bowl beat the remaining butter (6 Tablespoons) with an electric mixer for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scrape sides if needed. Beat in eggs and 2 teaspoons of vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Stir in the oatmeal.
2. For filling, in a medium saucepan combine the 2 Tablespoons butter, chocolate chips, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat, stir in the 2 Tablespoons of vanilla.
3. Press two thirds of the topping mixture into the bottom of an ungreased 15x10 inch baking pan. (A 9x11 works fine too). Spread filling evenly over the oats. Dot remaining topping mixture onto filling.
4. Bake in a 350F oven about 25 minutes or until top is lightly browned. Filling will still look moist. Cool, cut into bars.

*Nutrition Facts per bar:
Cal: 146
Total Fat: 6g
Sodium: 68mg
Carbs: 21g
Fiber: 1g
Protein: 2g
3% vitamin A, 3% calcium, 4% iron


This recipe is my dad's guacamole. A lot of people don't like chunky. I like both, and have served both at parties. This one is less chopping, more dumping things into a bowl and mixing. If you have kids, this is a good recipe for them to help with because you have to squash the avocados!

3-4 large avocados, or 5-6 small avocados
favorite salsa (we use Pace)
Lawry's season salt
1/2 lime

1. Cut avocados in half, taking out the seed, and scoop into a bowl. With the bottom of a cup mash the avocados until they're semi smooth.
2. Add salsa to your taste, usually about 1/3-1/2 a cup. Sprinkle with season salt and the juice from the lime. Mix together and serve with your favorite chips.

*To remove avocado seeds, you can gently work it out with a knife. Or, you can stick it with the knife, and turn it while removing.

Wednesday, February 1, 2012

Chicken Fingers

This is my recipe for chicken fingers/tenders/bites, however you want to make them, you can. I've made chicken tenders several ways, but last week I did something different, and they turned out really great. I'm not big on corn starch, and only had a little bit so I decided to use it.

1/2 cup cornstarch
1/2 cup corn meal
3/4 cup flour
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cayenne
1 1/2 pounds chicken breast tenders (12-14 strips)
2 eggs
1/2 cup milk
1/4 cup mustard
oil for frying

1. Mix together eggs, milk and mustard in one container. Mix dry ingredients into another. Clean off chicken strips.
2. Let chicken sit in egg mixture, until they're coated, or even for 30 minutes or so. Sometimes I make that part and stick it in the fridge until I'm ready.
3. Heat oil in a pan to 375F. On my stove, that's around 4.5 on the dial.
4. Once chicken is coated with egg, places pieces one at a time in flour mixture until coated. Place on a plate until ready to fry.
5. Put chicken one at a time in the oil. You will cook about 6 minutes per side. The outside will be a nice golden brown.
6. Place each finished piece on a plate covered with paper towel to soak up excess oil. Serve with your favorite dipping sauce.

Kristen's Margaritas

My dad taught me how to make margaritas when I was old enough to reach the bar...okay, maybe not that early, but around 14 or 15. I had my first sip around that age, and on my 18th birthday, I got to go to Mexico with my family and a friend and had my first Mexican margarita. Basically lime juice, tequila and salt. As good as it was so strong and being 18, and not having had that much to drink, my friend and I were having to concentrate on the tiles walking out of the restaurant. It was a fun experience and trip, and I will always remember that good time.
Since then, I have made several margaritas for my parents, aunt and uncle, friends, my husband and myself. When we plan for margaritas at a party, I am automatically the designated margarita maker. Here is my recipe, hope you enjoy!

6 oz Jose Cuervo Original Margarita Mix *(If you're on a budget, whatever mix is fine)
1 oz Jose Cuervo Gold Tequila *(Again, budget tequila is fine. You can also use the silver tequila)
1 oz Cointreau

1. In a shaker, shake the ingredients with ice.
2. Cut limes in halves, then quarter. Rub lime across the rim of a margarita glass, then dip in salt (or sugar, whichever you prefer). Add ice to the glass.
3. Pour margarita into glass and enjoy!

*You can also use this same recipe for frozen margaritas. I recommend using around 1/2 a shot more of tequila and cointreau as well as a full shot of mix to counter the ice.

Avocado and Mango Salsa

This is my dad's recipe. I make this a lot when we have people over. The taste is just so...yum. I don't know any other word to describe it. It's sweet, salty, hot, savory, everything in one dip.

3-4 large avocados, or 5-6 small
1-2 mango (depending on how much you want)
1 lime
1-2 serrano peppers (also depending on how much heat you want)
Lawry's Season salt

1. Dice avocados, and mango mixing in a medium size bowl.
2. Slice the serrano pepper if you like a kick in each bite, or dice it into smaller pieces so it's not a huge attack. Mix in with the avocados.
3. Cut lime in half, squirt 1/2 into the mixture.
4. Season with the season salt, around 1/2 a teaspoon. You may want more, depending on your taste.
5. Serve with your favorite chips. Like the Chunky Guacamole, we like to serve this with the black bean chips or the fiery chipotle chips.

Tuesday, January 31, 2012

Chocolate Almond Shot

I found this recipe on a drinks app, and have had it several times. I even got my favorite bartender (this was a few years ago when I actually went out to drink), to make it for me and put it on the drink menu! It's easy peasy, so enjoy.

Ingredients (per shot):
1/3 oz Amaretto
1/3 oz Creme de Cacao
1/3 oz Irish cream

1. Layer the ingredients in the order listed.
2. Toast and drink!

Artichoke Dip

This dip can be made ahead of time, and put into the refrigerator until ready to bake.

2 14oz cans whole artichoke hearts in water
1 1/2-2 cups grated Parmesan
1 cup mayonnaise
salt pepper

1. Drain the artichokes well. Coarsely chop.
2. Combine the artichoke hearts, mayo and Parmesan into an oven safe container, mix.
3. Preheat oven to 350F, and bake for 30 minutes, or until the top starts to brown.
4. Serve this dip with toasted, thinly sliced French baguettes, bagel chips, or your favorite cracker.

Monday, January 30, 2012

Colorado Bulldog

I'll post a drink as my last recipe for the day. This one tastes a lot like chocolate milk. It's a favorite in my house, but it's not often made. Anyway, quite simple procedure!

Ingredients (per serving):
1 oz vodka
1 oz kahlua
Milk (6 oz)
1 splash coke

1. In a shaker, mix vodka, kahula, and milk. Pour into a glass filled with ice, and add a splash of coke.

Didn't I say it was easy? :) Enjoy!

Chunky Guacamole

This is my recipe of guacamole. I never measure, just taste, but I will try to put fairly close measurements to what I actually do for you. If it's not salty, or limey enough, just add a little bit more. It's really simple, and takes no time at all to do.

4-5 small avocados, or 3 large, diced
1 lime
1/2 teaspoon salt
1/2 medium yellow onion, diced
1-2 roma tomatoes, diced

1. Dice onion, tomatoes and avocados and put them all in a medium size bowl.
2. Slice lime in half, squirting half into avocado mixture. Add salt, mix.
3. Do a taste test, and if you like more salt or lime, add more!
4. Serve with your favorite chip. We like the Tostitos Black bean or fire chipotle.

Super Bowl Recipes

This is the final list of Super Bowl Party appetizers, dips, finger foods, desserts, and drinks. I hope you enjoy and try some of these recipes. Please leave feedback, I love getting comments!

Chicken and Bacon Wraps

Jalapeno Poppers

Chunky Guacamole

Colorado Bulldog

Mozzarella Sticks

Artichoke Dip

Chocolate Almond Shot

Avocado and Mango Salsa

Kristen's Margaritas

Cake Balls


Fudgy Oatmeal Bars

Boneless Chicken Wings

BJ's Irish Root Beer

*I will update this post every time I add a new Super Bowl recipe. I want them all to be together, so just keep checking back. I'll also post the link to this post on facebook!

Super Bowl!

Super bowl is this coming Sunday! Are you having a party, or going to one? I have some good dips, appetizers, drinks, and desserts that are good to make or take with you!
I will be posting recipes until Friday dedicated to the Super Bowl, so you can make sure and get everything before the big game.
Some of these I already have posted, so I will link them in the post instead of writing it all out again. I'm crossing off as I go, and I may add a few more on as I go too. If you have a recipe you'd like to see on here, let me know!

Here's a preview of the recipes I'm posting:
Avocado and mango salsa
Guacamole two ways
Artichoke dip
Chicken wraps
JalapeƱo poppers
Mozzarella Sticks
Cake balls
Fudgy oatmeal bars
Kristen's margaritas
Colorado bulldog
Chocolate Almond Shot
BJs Irish Root Beer

I will post a couple of these later today during nap time, get excited! :)

Sunday, January 29, 2012

Monkey bread!

This is an individual monkey bread. I make this every Sunday for our family breakfast and everyone loves it.

1 Tablespoon ground cinnamon
1/3 cup white sugar
1 package biscuit dough
1/2 cup butter
1/2 cup brown sugar
1 Tablespoon ground cinnamon
Cupcake pan

1. Preheat oven to 400F.
2. Mix sugar and cinnamon in a bowl. Cut each biscuit into 6 pieces, dropping and mixing each in the sugar.
3. In a small bowl, mix butter, brown sugar, and cinnamon. Heat until melted in the microwave.
4. Drizzle a spoonful of the butter mixture into the bottom of 8 of the cupcake slots. Drop 6 sugared biscuits into each of the 8 slots. Drizzle remaining butter mixture over each individual monkey bread.
5. Place in oven and cook for 20 minutes, letting cool before eating.

*there will be overflow, so I suggest placing a baking sheet on the rack underneath the cupcake pan to catch. Or make sure you have foil at the bottom of the oven. It can be messy.

Thursday, January 26, 2012

Garlic Bread

This may not be the healthiest, but it sure tastes amazing, and it's probably much healthier than the pre-made frozen garlic bread. I made this for the first time the other night, just wanting to see if I could make something as tasty or even tastier than that bread. It's very garlicky, so if you don't like garlic as much, cut back by 1 or 2 cloves. No picture(s) this time, but I will be taking some next time I make it.

1 loaf Italian or French bread (Italian is crisy, French is soft)
6 Tablespoons butter, softened
1 Tablespoon parsley flakes
1/8 teaspoon salt
4 garlic cloves, minced

1. Preheat the oven to 400F. Mix with a fork butter, parsley flakes, salt and garlic.
2. Cut loaf in half, and spread butter mixture over both sides.
3. Fold back together, and wrap in foil.
4. Bake for 10-15 minutes, butter mixture should be practically melted. Serve.

Wednesday, January 18, 2012

Peanut Butter cookies

Sometimes there is a craving for something sweet in our house...oh who am I kidding? We love sweets in our house, and last night when my husband asked what dessert was after dinner, I decided to make peanut butter cookies. Yum!

I'll post the recipe shortly, but here's a picture of the tasty treats.

Oven: 375F
Makes: 36 cookies
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Granulated sugar

1. Beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars, baking soda, and baking powder. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can, stir in any remaining.
2. Shape dough into 1-inch balls. Roll in additional sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.
3. Bake at 375F for 7 minutes or until bottoms are lightly browned.

Tuesday, January 17, 2012

Mediterranean Fettuccine with Shrimp and Spinach

I got this recipe off the back of my fettuccine bag. It looks and sounds absolutely delicious, and I am going to make it this week. I always like to try new things, so I'm excited to see how this tastes.

Makes 6 servings

1 cup sour cream, regular, low-fat, or fat free
1/2 cup crumbled feta cheese with sun dried tomatoes and basil, regular or low-fat
3 cloves garlic, peeled and chopped
8 oz fettuccine pasta, uncooked
1 pkg frozen chopped spinach
1 bag (12oz) frozen, uncooked, peeled and deveined medium size shrimp

1. In a large bowl, combine the sour cream, feta cheese, and garlic. Season to taste with salt and black pepper. Set mixture aside.
2. Cook pasta according to package directions, but after the first 8 minutes of cooking, add spinach and shrimp to boiling pasta. Cook pasta mixture for 2 more minutes. Drain thoroughly.
3. Add hot pasta mixture to sour cream mixture and toss gently. Serve immediately.

*Add-ons: For a spicier flavor, add 1/4 teaspoon crushed red pepper and 1 teaspoon dried basil.
Nutritional Information:
One serving
Protein: 12 grams
Fat: 9 grams
Carbohydrates: 19 grams
Cholesterol: 80mg
Sodium: 270mg

Sunday, January 8, 2012

Boneless Chicken Wings

Just in time for the Super Bowl! You can make your own boneless wings or wings with the bone with this recipe. I've done wings so many ways, then found a restaurant style recipe, tweaked it a little bit and made it my own. This is the one my husband asks for most of the time when I say we're having wings. It is good and easy!

1lb chicken breasts or 1 package chicken wings
1 cup flour
1 teaspoon paprika
3/4 teaspoon cayenne
1 teaspoon garlic powder
oil for frying
Spicy Garlic and BBQ Wing Sauce:
1/2 cup butter
1/4 cup wing sauce
1/4 cup bbq sauce
1 teaspoon garlic powder


Garlicky BBQ Sauce
1/2 cup butter
1/2 cup Sweet baby rays BBQ sauce (or your favorite)
1 teaspoon garlic powder

1. Clean and cut chicken breasts into bite size pieces.
2. Mix flour, paprika, cayenne and garlic powder. Pour over chicken and mix until all chicken is covered.
3. Place chicken in an air tight container for at least an hour.
4. Heat oil to 350F. Once oil is hot enough, place chicken pieces in carefully. Cook around 6 minutes per side, until they're brown. Drain on a paper towel.
5. Place butter, wing sauce, bbq sauce, and garlic powder in a sauce pan. Heat until mixed.
6. Put chicken in a bowl, pour sauce over chicken, mix and serve with your favorite sauce. We use ranch!

Mozzarella Sticks

This is my version of some home made mozzarella sticks. They are a hit with my family! I don't make them often, but when I do, they are gone quick. Really simple recipe, quick to make, quick to eat. Hope you enjoy!

Mozzarella sticks (6)
3/4 cup bread crumbs
1/2 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
2 eggs
oil for frying
2 plates
1 bowl

1. Mix eggs in the bowl, set aside. Put 1/2 cup flour on one plate. Put bread crumbs and seasonings on the other.
2. Roll the cheese in the flour, then eggs, and then the bread crumbs. Roll in eggs and bread crumbs once more, then set aside.
3. Follow step 2 for remaining cheese sticks.
4. Heat oil to 365F. Gently place the cheese sticks in the oil until the outside is browned.
5. Serve with ranch or marinara, they will be stringy!