Sunday, December 19, 2010

Peanut Butter Pie

This recipe is a family favorite & if you like peanut butter you'll love this pie. It isn't to rich but it is light & sweet but in a peanut butter way. I believe this is the kind of food they serve in heaven, it’s that good.

½ cup crunchy peanut butter

1 ½ cup powdered sugar

8 oz. cream cheese

8 oz. cool whip

Graham Cracker Crust

Blend Peanut butter, powdered sugar & cream cheese together.

Add cool whip & mix ingredients together. (Careful not to over due it, to much mixing of the cool whip will make it flat.)

Pour into graham cracker crust.

Chill in fridge for 30 minutes before serving.

I haven’t tried this yet but I think an Oreo crust would put this over the top.

Friday, December 17, 2010

Chili (with cocoa)

My kids call this chocolate chili but it doesn't taste like chocolate at all but it is delicious!
If you have never added cocoa to your chili then you should, it will change your life in a way chili never has.

1 large onion, chopped (1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 1/2 teaspoons of cocoa

1 can (16 ounces) whole tomatoes, undrained

2 cans (15-16 ounces) kidney beans

2 cans (15-16 ounces) red beans

Combine all ingredients and simmer for one hour.

This chili is delicious by it’s self but one of my favorite meals is to add chips, cheese, tomatoes & spinach over the top of the chili. Think taco salad but not really.

Wednesday, December 1, 2010

Pumpkin Cheesecake (A new Holiday "MUST"!)

Okay...I have to preface this...I'm not a's not a talent. So..don't let the picture deter you from making'll really thank me - if you go to all the trouble to make this!

And...if you've ever gone to Claim Jumper (my all-time favorite restaurant) you've probably tried this...and this is the closest I could make the recipe to theirs!

Pie Crust:
1 1/2 Boxes (3 sleeves) of Lorna Doone cookies
1 Stick Butter

Crush the cookies in your food processor (or in a ziploc if you don't want to go to the trouble of breaking out your food processor) until they are fine.  Melt your butter and add the two ingredients together.  The crumb mixture should hold together when pressed by hand.

Press firmly and evenly in the bottom of a 9 1/2" springform pan.  (Make sure to go up the sides a little...) Then put the pan into the refrigerator to "set" while you work on the filling.

Pumpkin Spice Mix:
(1) 15 oz. can of Libby's Pumpkin (puree only)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Combine the pumpkin and spices together, whisking by hand until smooth.  Set aside.

Cream Cheese Mix:
4 boxes (2 lbs) softened cream cheese
2 cups granulated sugar
1/2 cup sour cream
1 tsp. vanilla extract
3 eggs, beaten slightly
1 Tbsp. lemon juice

Beat the cream cheese, until all the lumps are out and it is completely smooth.  Add sugar and then beat smooth again.  Fold in the remaining ingredients.  Mix until smooth. 

Take 2 cups of this mixture and add to the Pumpkin Spice Mix in its bowl, mixing until smooth. 

Preheat your oven to 300 degrees.  Get your springform pan out of the fridge, lightly spray the sides with non-stick spray, and then add the cream cheese mixture.  Smooth it out, then add the pumpkin mixture on top. 

Depending on your oven baking time could take anywhere from 50-60 minutes (with a convection oven) or 1 1/2-2 hours (if you're using a 30 year old dinosaur like I did at my Mom's...LOL)

If you've never made a cheesecake before, you'll need to check for the following signs: 

*Lack of "jiggling" in the middle - there should be some, but not a lot...the cheesecake will continue to have residual baking when you take it out...but not more than 1/2"-3/4" diameter's worth...
*Insert a should come out clean.  If it doesn''ve got a lot more time you'll need to bake it.
*Check out this website:  Tips

When you take it out, cool for 45 minutes, then mix the topping together.

Sour Cream Topping:
18 oz. sour cream (1 small container)
1/4 cup sugar
3/4 tsp. lemon juice

Combine the sour cream, sugar and lemon juice in a mixing bowl.  Whisk it all together until smooth.  Spread the sour cream topping evenly over the cheesecake. 

Preheat your oven to 350.  Bake for 8 minutes (convection) or 10-20 minutes (again...probably will be closer to 12 minutes unless you're using a dinosaur like I was!)

Crush some of the remaining cookies (you should have 1 sleeve left) - however many you like - our leftovers never made it to the top...  ;)

Refrigerate 2 to 3 hours before serving.

This is now a new holiday tradition for our family....!!

Thursday, October 21, 2010

ooey gooey easy caramel corn

This stuff rocks!
Try not to eat it all once you make it- I dare you.
Ooey Gooey Caramel Corn

1 cube butter
1 cup corn syrup
2 cups brown sugar

Melt together in large pot over medium heat and cook and stir until soft ball stage. (test a drop of mixture in cold water and if holds its shape when pinched into a ball, its cooked)

Turn off heat and slowly add;

1 can of sweetened condensed milk
2 cups mini marshmallows
1 tsp vanilla

Mix until marshmallows are just about melted and pour over a large batch of popcorn.
( I usually use around 3-4 bags of light butter popped corn)

Cool on a cookie sheet and devour.
Or shape into balls with intentions of taking to neighbors- it wont make it there. ;)

Friday, October 1, 2010

Zucchini Soup

FYI...the picture doesn't do this dish's from my phone...! :(

This soup is perfect for cold days. So I whipped up a batch of this and I have rolls rising right now...that will be popped into the oven shortly....for a quick, flavorful meal...! (and it's easily adaptable to the crockpot...just follow the steps, set on low - let it cook all day - but add the peppers 1 hour before serving...)

You'll need:

1 lb. Italian Sausage
1 C. chopped Onion
2 C. chopped Celery
2 lg. Zucchini (cut into chunks)
2 Green Bell Peppers (chopped up and seeded)
(2) 28 oz. cans stewed chopped Tomatoes
2 tsp. Salt
1 tsp. Italian Seasoning
1 tsp. Oregano
1/2 tsp. Basil
1 tsp. Sugar
1/4 tsp. Garlic Powder

Brown the sausage with the onion. Drain the fat. In a large soup kettle, combind all ingredients except peppers. Simmer 1 hour, stirring occassionally. Add bell peppers and simmer 15 minutes before serving.

Some other tasty variations: Add corn, yellow crooked neck squash, pearl barley or (because normally I double this) use half sausage/half hamburger. I sometimes even cheat (like today) and use frozen bell pepper strips that you can find in your grocers frozen section...(yellow, red & green - doesn't matter!) to speed things along. It's super easy...and such a great use of all that left-over Zucchini...! (tho' I admit...I'm not having an excess of that this year!!!) ;)


Sunday, September 12, 2010

Simple Spanish Rice

{photo courtesy of Tasty Kitchen Blog}

If I find a good Spanish rice at a restaurant- I will order the heck out of it.
When I lived in Utah, I would often go to an authentic Mexican drive through in town and only order like 6 sides of rice and a cream churro.
I LOVE spanish rice.
Well I finally found a recipe that equals.
{Now if I can find a churro recipe to match}

Simple Spanish Rice

2 TBS olive oil
1 onion finely chopped
2 garlic cloves minced
2 cups long grain white rice
4 cups chicken broth
1 8 0z can tomato sauce

Heat oil in skillet, when hot add rice, onion and garlic. Stir until rice is lightly golden. Add chicken broth, tomato sauce and salt and pepper. Bring to boil then reduce heat to low and cover with lid. Let cook (not stirring) about 20 minutes until rice is tender.
Fluff with fork before serving.

Friday, August 6, 2010

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

recipe image
Rated: rating
Submitted By: Michelle
Photo By: maimai
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4
"Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat."
1 1/2 cups uncooked short-grain white
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds
1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Saturday, June 19, 2010

Marinated chicken kabobs

saddest picture ever of on a food blog
I indeed took a picture, of a picture, in a magazine, from photo booth, sitting on my porch. Why you ask? I scoured the web for a real picture with no luck, and last night after grilling these delectable chicken morsels- they were gone in an instant.
This is a delicous fresh tasting marinade! It made the chicken tender and flavorful. I will definitely be making them again.

Marinated Chicken Kabobs- Everyday Food Magazine
1 cup plain Greek style yogurt
8 teaspoons fresh lemon juice
8 teaspoons chopped fresh dill (I use dried, approx 2 tbs)
Coarse salt and ground pepper
4 boneless skinless chicken breast cut into 1 1/2 inch pieces

In a medium bowl, combine yogurt, lemon juice, dill, salt and pepper seasoned to your taste.
Add chicken and stir to coat well. Let marinate in fridge 1 hour up to overnight.

If using wooden kabob sticks, make sure to soak in water to prevent burning. Thread chicken 6 or 7 pieces at a time on a stick.
Place on the grill or broil in the oven until cooked through and brown in spots turning occasionally, 10-12 minutes.
Serve along side salad and lemon wedge.
Makes about 15 kabobs.
Would taste delicious with fish as well.

Sunday, June 6, 2010

Strawberry Amaretto Pastries

You have no idea what you are missing out on if you have never had this. I went to a Pampered Chef party last week and this was the demonstration. Now, I am absolutely copying this but haven't made it myself. Not sure what/if I would modify anything, but no doubt, this is a GREAT dessert! And don't mind all the pampered chef plugs in there...This is the ultimate "copy and paste! Obviously, just use what you got. I am positive this will taste just as good, even if you don't have the fancy name-brand tools!! (which I do love by the way)

The Pampered Chef
Strawberry Amaretto Pastries Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Saturday, March 27, 2010

Fruit Pizza

Per request of Valerie a few weeks ago for a fruit pizza- there were some recipes posted in the comment section.
The best part of a recipe is the picture
What a pretty picture a fruit pizza makes :)

1 package refrigerated sugar cookie dough
1 tsp almond extract

Mix together and spread with fingers evenly onto a pizza pan. Bake according to cookie instructions (350 for around 10 min) but be careful not to burn.

1 package softened cream cheese
1 cup powdered sugar
1 bottle marshmallow creme
1 tsp vanilla extract
1 tsp almond extract

Whip all together and spread on cooled cookie. Arrange assorted fruits on sauce- strawberries, raspberries, blackberries, bluberries, bananas, peaches, mangoes, kiwis, whatever your little heart desires...
Dust with confectioners sugar and squeeze the juice of a lime or lemon over.

Tuesday, March 23, 2010

Coconut Cupcakes

If you LOVE coconut...this is the recipe for you! And SUPER EASY too!

2 C. Coconut flakes

(1) 14 oz. can of Sweetened Condensed milk

1 Box Yellow Cake Mix

Eggs, Oil & Water

Preheat your oven to 375.

Combine the coconut flakes and sweetened condensed milk together in a small bowl; stir and make sure the coconut is getting a nice coat of the sweetened condensed milk. Now set aside and let it sort of "rehydrate" the coconut.

Make the Yellow cake mix as directed on the box....using the eggs, oil & water as specified.

Divide the batter among the cupcake liners - should be able to get 24.

Take a small spoon or a teaspoon and add 1 spoonful to each cupcake mix, more if there are leftovers at the end...less if you prefer less coconut.

Bake for about 15 minutes. It really didn't take me long - the baking time actually averaged 12-15 minutes each batch.

Cool on a wire rack.

I also iced these (they were for my SIL's baby shower) with a white chocolate ganache frosting. They turned out AMAZING....!

White Chocolate Ganache

1 pkg white chocolate chips

1 tbsp brown sugar

2 tbsp whipping cream or milk

1/2 tsp coconut extract

1/4 tsp vanilla extract

Melt everything (MINUS the extracts) all together in a double boiler - OR - on a low heat in a sturdy sauce pan. Take care to work out the lumps - once it's smooth, remove off of heat and add the extracts. Dip the cupcakes into the ganache and let it cool.

I also added a small "embellishment" on top - kinda like a hostess cupcake...but not...and these were a major hit at the baby shower. :) ENJOY!

Sunday, March 21, 2010

Beef and Broccoli

I got this recipe from my friend Lisa! It is super super yummy and actually quite easy! Enjoy!

1 pound top round beef steak
1/4 c soy sauce
2 Tbsp sugar
1/4 c apple juice
2 Tbsp cornstarch
1 cup water
2 c fresh broccoli
4 Tbsp oil
2-3 cloves garlic
2 tsp sesame oil

Cut beef steak into thin strips, set aside. Combine soy sauce, sugar, water, juice, and cornstarch in small bowl and set aside. In large skillet stir fry broccoli with 2 Tbsp oil for about 2-3 minutes. Do not overcook. Set broccoli aside in a dish. Pour remaining oil into skillet and add beef steak and cook until well browned on all sides. Add garlic and cook until fragrant but not more than 1 min. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli serve over rice.

Thursday, March 18, 2010

Anyone have a recipe for fruit pizza? Please post :)

Saturday, March 13, 2010

PW's Mocha Brownies

Would you like to die by lusciousness? Well if yes was what you answered- make these.
And dont worry about the 4 cubes of butter and 7 cups of sugar used, its all zeroed out by the look on peoples faces when they see the ginormous amount of frosting spread on these hunks of goodness.
(I am by no means a food photographer- forgive my little Canon point and shoot)
Pioneer Womans Mocha Brownies

four 1 oz squares unsweetened chocolate
2 sticks softened butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour

Pre- heat oven to 325. Spray baking pan (8x8 or 9x12) with nonstick cooking spray. Melt chocolate in microwave safe bowl in 30 second increments, being careful not to burn. Cool slightly. Cream butter, sugar and eggs. Drizzle in melted chocolate and vanilla extract. Add flour to bowl and just until combined; do not over mix.
Pour batter in pan and bake 40-45 minutes, until the center is no longer soft. Cool brownies completely before icing.

Mae's Mocha Icing
2 sticks softened butter
5 cups powdered sugar
1/4 cup cocoa
1/4 tsp salt
3 teaspoons pure vanilla extract
1/2 cup to 3/4 cup brewed coffee, cooled to room temp.

Mix until combined butter, powdered sugar, cocoa, salt and vanilla. Add in coffee and whip until the icing is the desired consistency. Add 1/4 cup more coffee if icing is overly thick. It should be very light and fluffy.
Ice the cooled brownies spreading the icing on thick. Chill in the refrigerator until firm and slice brownies into squares.

Tuesday, February 23, 2010

Curried Coconut Chicken


We like to make this to accompany Thai sticky rice. It makes such a satisfying meal!

Curried Coconut Chicken
(serves 6)

Curried Coconut Chicken
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Monday, February 22, 2010

Oatmeal Shortcake

Go grab the first pound of fresh strawberries you find (for a relatively good price) and make this easy and delicious taste of Spring!
It just may cure the winter blues, for the time being.
And I have those, something fierce.

Oatmeal Shortcake

2 cup quick oats
2 cup flour
6 TBS sugar
4 tsp baking powder
1 1/2 tsp salt
1 stick + 1 TBS butter
1 1/3 cup milk

Combine dry ingredients. Add butter with pastry blender ( or use 2 knives or forks) to make mixture crumbly. Blend in milk gently. Spread in greased cake pan and lightly sprinkle a little more sugar over top.

Bake on 400 for 15-20 minutes or until lightly golden.

Serve with fresh berries and sweetened whipped cream.

Friday, February 12, 2010

Pesto Pork Tenderloin

1 pork tenderloin, trimmed of visible fat- I use 1 lb.
1/4 cup pesto sauce
canola oil
1 cup chicken broth
1 T butter

Preheat oven to 375 degrees. Coat tenderloin with pesto sauce. Add canola oil to a large saute pan and heat over medium high heat until smoking. Add tenderloin to the pan and sear on all sides until nicely browned (2-3 minutes per side).

Transfer meat to baking dish and put in oven. Bake until a meat thermometer placed in thickest part of meat registers 150 degrees- I usually cook it for about 30-35 minutes, then cut and see if the meat is done. Tonight I cut the tenderloin in half before I put it in, just to make sure it wouldn't take more than 30 minutes.

While meat is cooking, make a little pan sauce by adding chicken broth to drippings in the pan used to brown the meat. Scrape the sides and bottom of pan to get all of the brown bits for the sauce. Bring to a boil, then reduce heat and simmer until sauce reduces by half, stirring occasionally. Add butter and whisk until combined. Strain to remove large bits, if desired.

Cut pork into 1 1/2 inch thick medallions, serve with pan sauce.

I'd show a picture, but we always eat it too fast! This is my husband's new favorite. So good!

Thursday, February 4, 2010


My kids saw this in their magazine The friend. Immediately their little mouths were going nonstop about making them. So we did. It was easy. It was fun. But they taste like something kids would love. (too much sugar :)

2 6 oz packages cherry jello-or whatever color|flavor you are going for
2 cups boiling water
1 package 3.4 oz vanilla pudding
1 cup cold milk

Mix pudding and milk in bowl. Add boiling water to jello in another bowl and stir until dissolved. Add pudding to jello and whisk until well blended. Pour into a 9x13 pan lightly coated with cooking spray. Refrigerate until set and cut out in desired shapes.

Almond Pecan Granola

3 cups uncooked old fashioned or quick cook oats
1/2 cup wheat germ
1/4 cup brown sugar
1 teaspoon cinnamon
1 cup sliced almonds
1 cups chopped pecans
1 stick plus 2 tablespoons butter
3/4 cup honey
1/4 teaspoon salt
1 teaspoon vanilla extract

Add oats, wheat germ, brown sugar, cinnamon, almonds and pecans together in a large bowl and mix well. Melt butter over medium heat, add in salt, honey, and vanilla extract. mix until all heated and add to oat mixture in large bowl. Stir until evenly coated. Pour onto lightly greased baking sheet and bake at 375 for about 10 minutes or until golden. Let cool and break into pieces. Store in air tight container.

Thursday, January 28, 2010

Spinach, Artichoke and Chicken Penne