Saturday, September 27, 2014

Caramelized Butternut Squash

Love this time of the year! We transcend from the hot summer months to the cooler temperatures and more vibrant colors of fall. Along with that are the wonderful fall veggies!! Do you love butternut squash? I didn't, but now I love it. Here is a quick and easy side dish that will have even your pickiest eaters asking for more!!
 
 
 
1 lb. butternut squash, cubed (I bought it pre-cut from Costco)
 
2 TBSP olive or coconut oil
 
pinch red pepper flakes
 
salt/pepper to taste
 
Heat oil in skillet over high heat, add remaining ingredients and stir. Cook 10-12 minutes, stirring only a couple times, until squash is tender and crisp-brown on the outside.
 
Enjoy!

Sunday, September 21, 2014

Cream Cheese Delight

I pinned this recipe a while back to one of my Pinterest boards and then forgot about it. Then last week someone brought it to work and OMGosh...I will never forget it again. I happen to love cream cheese but I believe even if you are not a big fan, you will love this!! It is light and flaky and not at all heavy like I thought it would be. It is rich though, and a small piece is all you need!


Ingredients:

2 can (8 ounces each) refrigerated crescent roll dough,
2 package (8 ounces each) cream cheese,
1 cup white sugar,
1 tsp. vanilla extract,
12 cup margarine, melted
14 cup white sugar,
1 tsp ground cinnamon
Directions:,

1.       Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.

2.       Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

3.       Bake for 25 to 30 minutes in the preheated oven or until the top is crisp and golden.

 


Sunday, February 9, 2014

Hippie Juice

Saw this recipe and started to laugh. I grew up in the HIPPIE era and a lot of people dank pink stuff out of mason jars. I never drank any, and I never asked what it was. Maybe it was Hippie Juice!!

Summer = Hippie Juice

1c. Smirnoff Watermelon Vodka 
1/3c. Triple Sec
1/3c. Malibu Coconut Rum
4 scoops Country Time Pink Lemonade Mix
Water, and Strawberries!

Tuesday, January 21, 2014

Budget Friendly Chicken Alfredo

My son loves Chicken Alfredo...and this recipe is so budget friendly I can make it once a week.

I start with these....


They are usually only .99 per package and I almost always have coupons.
I cook according to the package directions. It only has to cook for about 7 minutes. At minute 4 or 5 I add in the other things that make it so yummy. Like leftover chicken. I always have a bag of these frozen mesquite chicken breast from Sam's Club in my freezer. Three minutes in the microwave and they are all done. I cooked the chicken while the pasta was cooking. So the whole dinner only took me about 15 minutes!!


I also add in a handful of frozen peas. But you could add corn, mushrooms, asparagus or anything else you like. A whole bag of peas is usually a dollar or less.


The results is a plate full of yumminess. Add a piece of garlic bread and it's a wonderful meal that is fit for any budget.

Tuesday, August 6, 2013

Comfort Foods In The Summer

Ever have a day when you are craving some comfort food that you usually only have in the winter. No one wants to heat up the kitchen with the oven on when it is 100 degrees outside! That is why I like love my crockpot so much.

Yesterday I made Chicken and Dumplings in the crockpot and filled that empty spot without turn the house into a sauna! So Easy and soooo YUMMY!



 
 
 
 
 
 
 
 
 
 
 Slow Cooker Chicken and Dumplings.

 4 skinless, boneless chicken breast halves ( I cut mine into chunks so it is easier to serve and eat when it is done)

 2 Tbl. Butter

 2 (10.75 ounce) cans condensed cream of chicken soup

 1 onion, finely diced

 2 (10 ounce) pkgs, refrigerated biscuit dough, torn into piece
 
Directions

 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through. It will usually take anywhere from 20-30 minutes for the dough to cook through, depending on your crockpot.
*NOTE* The recipe doesn't call for these things but I love to add my own touches to any recipe. I added some baby carrots in the beginning, and a handful of frozen whole kernel corn, and a handful of frozen peas when I knew the basics where all done. About 45 minutes before I added the biscuits. Adding the frozen veggies cooled the crockpot down a bit so I wanted to make sure it was bubbling again before I added the biscuits.


Tuesday, July 30, 2013

Double Chocolate Zucchini Bread

Are you loving all the fresh fruits and veggies in your gardens and at the fabulous farmers market? And of course if you have one neighbor you have 3 offering you the "Extra" zucchini from their flourishing gardens.

Here is my favorite way to eat zucchini...of course if it involves me, it involves chocolate!
It is moist, chocolaty  and oh so yummy!!!




 
 
 
 
 
 
 
 
 
 
 
 


Chocolate Zucchini Bread

(Makes 2 loaves or one 9X13)

 2 Cups Flour

2 tsp. cinnamon

½ tsp. salt

1 ½ tsp. baking soda

6 Tabl. Unsweetened Cocoa Powder

½ Cup Vegetable Oil

1 Cup sugar

¼ Cup packed brown sugar

3 eggs

2 tsp. vanilla

½ Cup sour cream

3 Cups grated zucchini

¾ Cup mini chocolate chips

 Topping

2 Tabl. Brown sugar

2Tabl. White sugar

½  tsp. Cinnamon

 
Preheat oven to 350 degrees

Grease and flour 2 loaf pans or a 9X13 baking pan. ( I used floured cooking spray)

 
Directions:

 With a hand mixer or stand mixer beat oil, eggs and both sugars until well combines and slightly fluffy.

Add vanilla and sour cream and mix until just combined.

Gently stir in your zucchini.

 
In another bowl   mix together your flour, cinnamon, salt, baking soda and cocoa powder.

 
Add all of it but just a hand full to the wet mixture.  With a large spoon mix it together.

Mix your chocolate chips with the handful of flour fixture so that they are coated. Doing this keeps your chips evenly distributed and they don’t all sink to the bottom. Once they are coated add it all to the mixture and gently mix in.

 
Pour into your pan or pans and evenly sprinkle with your topping mixture.

Bake for 50-60 minutes. I usually set the timer for 45 minutes and check it. Sometimes depending on the oven it is done. Use a toothpick to check.

Thursday, July 18, 2013

Taco Casserole

What a yummy and oh so easy dinner this was! I usually don't do casseroles in the summer because I don't want to heat the house up with the oven. But it only took 20 minutes and the results were fantastic. Plus I had everything to make it except the bag of chips.


Made this Taco Casserole for dinner tonight. So good and so easy! I forgot to take a picture so I got this one from Pinterest.

Easy Taco Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed 
1 can Ro-Tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving


  Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
** I don't happen to like Ro-Tel brand tomatoes. I used a can of Western Family Brand  Petite Diced Tomatoes with Green Chilies.***
 

Saturday, March 16, 2013

Snicker, Apple Salad

This is one of my very favorite cool summer desserts. Yes, it is a dessert....don't let the word SALAD fool you. Unless you want it to and then just eat it first...LOL
      Directions:

  1. Mix cream cheese and powdered sugar until thoroughly blended.
  2. Fold in Cool Whip.
  3. Cut Snickers into bite size chunks and add to cream cheese mixture.
  4. Chop the apples into chunks and stir.
  5. Chill 1 hour before serving.
  6. Chilling longer than an hour or two can make it get soggy. Don't let it chill over night.
  7. I just make it in a big bowl and let everyone serve themselves.


 

Wednesday, January 9, 2013

Mile High Buttermilk Biscuits

Being born and raised in the south I grew up on biscuits. Biscuits and gravy, biscuits and jam, biscuits and ham, biscuits and ....more biscuits. When I moved to Utah I heard over and over about the wonderful biscuits at Ruths Diner....and the rumors were TRUE!! Then a few days ago I was poking around the blogging world checking in on some of my favorites and found this yummy recipe on Deals to Meals. OMGosh....they are soooo good.



















Ruth's Diners Mile High Biscuits


3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)

1 1/2 t. salt

1 T. sugar

1 1/2 t. baking powder

1 stick butter

3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)

1 egg

1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:

*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.

*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).



Monday, January 7, 2013

Treat Exchange

In December I hosted my first Annual Treat Exchange and Brunch. I think it was hit...thanks to the yummy recipes from Pinterest, and some of the most amazing ladies I have the pleasure of calling my friends!














Even though for many of the ladies this was their first "Treat Exchange" I love that they took the time to make their treats look so cute!! Good job ladies. Can't wait for next year!!

I wanted to make one savory and one sweet casserole, you know you have to have some sweet with the salty...it's a must! I chose this yummy Croissant, egg, sausage breakfast casserole and OMGosh...everyone loved it!!

Yummy Egg Casserole

Ingredients

1 8-ounce can refrigerated crescent dinner rolls

1 pound Jimmy Dean Original Recipe Sausage Roll ( or you could use the spicy one)

2 cups shredded mozzarella cheese

4 eggs, beaten

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Preparation

Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.

Combine remaining ingredients in medium bowl until blended; pour over sausage.

Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

* I also cooked a pound of bacon and added that as well. I cooked my sausage and bacon the night before and then just put it in the fridge until I was ready to put the casserole together the next morning*

I am not kidding when I said they loved it, my guest were kind of hanging out at the island in my kitchen hovering around the casseroles...LOL










Now for the sweet!!

Pinned Image













(I didn't get a picture of mine. This picture is from Pinterest)

Cinnamon Roll French Toast Casserole


Ingredients


1/4 cup melted butter

2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

5 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

1 cup chopped pecans

3/4 cup maple syrup


Garnish

Icing from cinnamon rolls

Powdered sugar

Maple syrup, if desired


Directions

Melt butter and pour into an ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.

Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.

Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.

(I only put pecans on one half because I have a daughter who doesn't like nuts)

Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired. Yum!

I will be linking up with Between Naps On The Porch.

And
Wow Us Wednesday



















Sunday, December 30, 2012

Chicken Biscuit Casserole.

I friend asked on facebook today for recipes she could make and freeze ahead of time because she is expecting a new little one really soon. I sent her this recipe because it is so good, so easy and one of my family favorites. I then realized I have never shared it on my blog so....here it is!!
Chicken Biscuit Casserole

1/4 C. butter
1/3 C. flour
Dash of pepper (or to taste)
1 (10-1/2 oz) can of condensed chicken broth (I use Campbell's with the red and white label)
3/4 C. milk
2 C. cubed cooked chicken. I just get a rotisserie chicken and use the remaining chicken for something else.
1 C. frozen peas
1 C. baby carrots
1/3 C. chopped onions
1 (12 oz.) can Hungry Jack Biscuits

Melt better in a large pot, stir in flour and pepper and cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.

Add chicken, peas, carrots and onions. Cook until hot and bubbly.
pour into 9x13 casserole pan and put into a 375 degree oven.
When mixture starts to bubble, add biscuits to the top.
Bake (approx) 20 minutes or until biscuits are brown on top.

I usually double the recipe because my 9x13 is deep. I just make sure to put foil or a cookie sheet on the oven rack below in case of  spills.

You can use any veggies you like. Broccoli works great. But my family likes the peas and carrots. You can also put some celery in if your family likes that.

It is so good and so easy. Talk about comfort food.....and the men in the family will love it!!!

Saturday, December 1, 2012

Chocolate Buttermilk Pie

Everyone has a favorite childhood  dish that reminds them of special occasions. This is one of mine. I wish I could say it was the exact one my mom made..... it is not......but it is very, very close.

Easy to make, and will win rave reviews from all that taste it. It will become one of your favorite Christmas traditions!!



Chocolate Buttermilk Pie

2
unbaked pie shells (9 in or larger)
2 sticks
Unsalted butter at room temperature
3 3/4 C
sugar
1/2 C
all purpose flour
1/3 C
cocoa powder
6
eggs
1/4 tsp
salt (optional)
1 1/2 tsp
vanilla extract
1 c
plus 2 oz. buttermilk

 
Directions


    1.   Combine sugar and butter and mix until well blended.

   2. Beat in the eggs and mix well. Combine and whisk the flour, cocoa and salt until mixed     then add to the butter mixture.

  3. Add buttermilk and the vanilla to the mixture and stir until well mixed.

  4. Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for pie to be firm and not jiggle in the middle. Cool completely before cutting. Store left over pie in the refrigerator.

Note: I used an electric mixer though this recipe can easily be mixed by hand.


Sunday, November 25, 2012

Eggnog Pound Cake





















Do you love Eggnog? Do you love Pound cake....I know you drooling already right!!!

 Great holiday gift, or just a little something to have with your morning coffee or tea. You can also spread a little butter on both sides and toast a slice in a frying pan.....OMGosh...sooooo good!!

Ingredients:
1 (16-oz.) package pound cake mix

1 1/4 cups eggnog

 2 large eggs

1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).


Thursday, November 15, 2012

Marshmallow Whip Cheescake

OMGosh....this is amazing! Light and fluffy and ohhhhh so good.


I found this wonderful recipe on Peacock Coffe House. My mom used to make a similar version of it when I was young. I have tried a few different variaties but this one is the best!



Graham Cracker Crust

40 squares of graham crackers (crushed) (or check out my cheater method at bottom).

1/2 cup sugar

1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)

3/4 cup milk

2 - 8-oz. packages of cream cheese

12-oz. Container of fat-free Cool Whip



Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.


** I am not a big fan of making graham cracker crust. I bought 2 of the round ready made ones by Keebler and they worked just fine. I kept one cheesecake and gave the other to a neighbor.**






Saturday, November 10, 2012

Taco Soup (Revisited)

Well the weather outside is frightful, but the soup inside is delightful!! Now that it is cold and snowing one of the first things that pops into my mind is yummy soup. And one of mt very favorites is Taco Soup.
Taco Soup


1 lb. ground beef, browned and drained of any fat.

1 15 oz. can whole kernel corn

1 15 oz. can kidney beans

1 15 oz. can black beans

1 15 oz. can diced tomatoes (I use the spicy ones)

1 package taco seasoning mix

I also use a little chili powder too, because I like mine spicy. But you can omit this if you like yours a little milder.

Once you have browned and drained the ground beef, transfer it to a stock pot or your favorite soup pot. Add all other ingredients. Do Not drain the liquid from the corn or beans. Cook for about 30 minutes to one hour.

Garnish with your favorites. We like sour cream, chopped green onions, shredded cheese and of course you must throw in a few tortilla chips or Fritos.

* I usually double all the ingredients to make a double batch. We really like this soup and tend to eat it till it's gone. Yes we have portion control issues at my house...LOL









Saturday, September 22, 2012

Happy Fall Y'All

My favorite time of year has finally arrived!! Cooler, crisp air, worn leather boots, long soft warm sweaters, Hot chocolate and ALL THINGS PUMPKIN!!!!

I like love pumpkins!!! Pumpkin pie, pumpkin bread, pumpkin pancakes, going to the pumpkin patch to get pumpkins to decorate with, carving pumpkins......yes indeed I love pumpkins.

Guys in flannel shirts, candles that fill the house with that wonderful apple cider smell, sitting around that very last fire of the camping season roasting marshmallow's and drinking cinnamon hot chocolate. Anticipating the holidays to come....Yes I love EVERYTHING about Fall. But my favorite part is the food......my next post will be all about the fall food...YUM!!!!

Friday, August 10, 2012

Chicken Berry Salad
















Sorry about the not so clear picture. Couldn't find my camera and had to use my phone.
I love this salad. It is fresh and light and just screams SUMMER!!....or Happy New Year!!

Summer Chicken Berry Salad

1-2 cups of your favorite salad greens on a plate.
1/2 cup cooked chicken. (I use more when making one for my husband or son).
1 cup mixed fresh berries. I had grapes, strawberries, blueberries and raspberries.
A sprinkle of nuts. I use whatever I have in the pantry. This time it was cashews.
Your favorite salad dressing.

 This salad really taste good with a raspberry vinaigrette, or a lemon poppy seed. But I have also used ranch, blue cheese and Italian.

I also like to add a sprinkle of shredded cheese, maybe some croutons...whatever you and your family want to add. I made this recently and got rave reviews from my gal pals!!

Add a fresh loaf of french bread and you have a feast.

Monday, July 23, 2012

Death By Chocolate

Death By Chocolate Cake....what a way to go right!

This cake is so rich, so full of chocolate goodness that you will only be able to eat a small piece but oh baby is it good!!
















1 Box Yellow Cake Mix
1 Small Box Vanilla Instant Pudding
1 Small Box Chocolate Instant Pudding
4 Eggs
3/4 Cup Oil
1 Cup Sour Cream
1 (12 oz )Bag Of Semi Sweet Chocolate Chips (Divide the bags into thirds)

Mix cake mix,both puddings,eggs,oil,sour cream and 1/3 of the chocolate chips together for 2 minutes.

Pour HALF the batter into a prepared bundt pan. (I sprayed mine with the Pam cooking spray for baking that has the flour in it)

Sprinkle 1/3 of the  chocolate chips in top.

Add remaining batter, and pour the last of the chocolate chips on top.

Bake for 50 minutes at 350

* I wanted to add even more chocolate goodness so I melted a 1/2 can of Pillsbury chocolate frosting. I put it in a small pan and melted it over a very low heat on the stove top, stirring the whole time so it didn't stick and burn. I then drizzled it on top of the cooled cake. And topped that with some crushed up heath bar candy.

This is a very moist and dense cake. It is wonderful without the added toppings and great with ice cream.

Sunday, July 8, 2012

Amazing!!

 I have been in a blogging rut! I have just not been feeling it much lately. I have been looking at some of my favorites and it seems some of my favorite blogger's may be feeling the same way.

It's hot, we are busy with summer activities and kids home from school. Who wants to crank up the oven or slave over a hot stove in this heat? BUT.....

I just found this amazing new blog. "The Cutting Edge Of Ordinary" The photos are amazing, the recipes are amazing, yep....the whole things is pretty amazing. I kept changing my mind about which recipe was my favorite and which one I would try first. But this being summer and all of us thinking about eating lighter I picked this one to share. Healthy low calorie high protein snacks can be a challenge to find.....this one is....yep you got it is...AMAZING!!

Even though I have nothing fresh and exciting of my own.....I really wanted all my friends who have not had the pleasure of visiting The Cutting Edge Of Ordinary to experience it for themselves.

Roasted Chickpeas













Let me know (and her) how you like it!

Thursday, June 28, 2012

Basic Green Smoothie


Ok, I have finally done it. I have jumped on the "Green Smoothie" band wagon. I have gained weight by stress eating the last few months, I am feeling sluggish, don't have a lot of enery or desire to do much. Body just feeling off and out of whack. I know I need to make some changes, and NOT starting my day with cereal or bread is one of the first I will make. I have several friends that swear they have never felt better since they started drinking these each day.

I have looked at a lot of smoothie recipes and think this one is right for me. Nothing fancy, just your basic "Green Smoothie" recipe.

Green Smoothie
8 oz. (1 cup) unsweetened vanilla almond milk, or coconut milk.
2 big handfuls fresh baby spinach
2-21/2 cups mixed frozen fruit
1-2 teaspoons agave nectar

Combine everything in your blender and blend until smooth.

*Depending on what colors of fruits you use your smoothie may look more red or purple than green.*

**Picture is compliments of a google search* My picture would have never looked that good**

Friday, May 18, 2012


Blueberry Dump Cake














1 box of your favorite yellow cake mix
1 can blueberry pie filling (21 ounces)
1 stick of butter (melted)

Grease bottom of a 9 X 13 pan
Pour pie filling in.
Sprinkle the cake mix on top of pie filling.
Pour melted butter over top.

Bake at 350 for 40 minutes.
It is really good warm with vanilla ice cream or whipped topping.

*You can do this with any canned pie filling* (Peach is really yummy)
** I also like to sprinkle chocolate chips and chopped walnuts or pecans on top before baking if I have them on hand**







Sunday, March 18, 2012

Coconut Crusted French Toast with Bananas and Berries

What A Fun Treat For Easter Breakfast!!



















*Picture is from Pinterest. Their picture was much better than mine. I forgot to take one until I had already started eating...LOL*


Ingredients

Sweet Hawaiian Bread

milk

eggs

coconut

berries

bananas

coconut syrup (Recipe Below)


Make french toast as your normally would using Kings Hawaiian sliced bread. Before cooking on pan, put coconut on both sides of french toast. Cook as normal.

Add berries and bananas and coconut syrup and enjoy!

Coconut Syrup:
I got this from the Internet, you may have one you like better!

1 (13.5 ounce) can coconut milk


2 tablespoons cornstarch

2 cups light corn syrup

1/2 cup white sugar

1/2 cup shredded sweetened coconut

Directions

1.Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Friday, March 2, 2012

Fun St. Patty's Day Dessert

Leprechaun's, Shamrocks, Yummy Cakes...OH MY!

This cake is so good and can be served in a variety of ways. Besides topped with powdered sugar like the picture, you can also make a powder sugar glaze to drizzle on top and sprinkle with chopped pistachio's...YUM!! I found this wonderful recipe on Pinterest and love it!

















Ingredients


1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant pistachio pudding mix

4 eggs

1 1/2 cups water

1/4 cup vegetable oil

1/2 teaspoon almond extract

7 drops green food coloring

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

2.In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.

3.Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

When cooled dust with powdered sugar or drizzle with glaze. The beautiful green color is a beautiful surprise when you cut into it!

May The Luck Of The Irish Be With You!!

Saturday, January 14, 2012

Chocolate Covered Strawberries

With Valentine's Day just around the corner my mind is on chocolate...OK....who am I trying to fool. My mind is always on chocolate. I don't do the dark chocolate unless it is dove. Yes....I know it is better for me. But I like milk chocolate. Light and sweet...yum!! But when it comes to chocolate dipped strawberries I will eat them in dark or milk. Just stand back and don't get in my way. I have been known to hurt people who get to close...LOL.

There are many different recipes for dipping, this is just the one I like to use.


Chocolate Dipped Strawberries

Ingredients


6 ounces semisweet chocolate, chopped

6 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)



Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. I like to alternate dipping some in the white chocolate and some in the semi sweet.



Set the strawberries aside until the chocolate sets, about 30 minutes.

** This recipe will also work with raspberries,pineapple,blueberries...etc. I use a toothpick when dipping the smaller berries**
















Saturday, December 24, 2011