Wednesday, January 22, 2014

Peanut Butter and Caramel Cupcakes


Peanut Butter and Caramel Cupcakes
  • THIS chocolate cake recipe
  • 1 C. butter, softened
  • 1 C. creamy peanut butter
  • 4 Tbsp. milk
  • 2 tsp. vanilla
  • 4-6 cups powdered sugar
  • Caramel sauce and peanuts to decorate
Bake chocolate cupcakes according to directions.

For frosting, cream butter and peanut butter together until smooth.  Add milk and vanilla, and beat until incorporated.  Add powdered sugar and beat until you get the consistency you like.  Pipe onto cupcakes.  Drizzle caramel sauce, then sprinkle peanuts on top.  Enjoy!



Pin It!

Monday, October 7, 2013

Mini Fruit Tarts


I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts
  • 1 batch of your favorite sugar cookie dough (can use store-bought.)
  • 1 8 oz. package cream cheese, softened
  • 1/4 cup sugar
  • 1 8 oz. carton cool whip
  • 1-2 cups of your favorite fruit, chopped.  (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)
Grease a mini-cupcake pan.  Roll out dough about 1/4 inch thick.  Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter.  Press into 24 mini cupcake wells.  Bake at 350 for about 10-12 minutes.  Let cool, and carefully take out each cup and set on rack to cool some more.  (They can break, so you really need to be patient and be careful.) 

While they are cooling, mix cream cheese and sugar until smooth.  Fold in cool whip.  Spoon into each cup.  Top with your favorite fruit!  Enjoy!
Pin It!

Monday, September 30, 2013

Raspberry Peach Jam


Raspberry Peach Jam


  • 8 cups peeled pitted and pureed peaches
  • 2- 12oz pkg frozen raspberries Or you can use fresh, also pureed. 
  • 10 cups sugar. 

Mix all together in BIG pot/pan (it grows) bring to a boil. 
Once it boils set timer and continue boiling/stirring for 13 minutes. 
after 13 min stir in 2 large pkgs raspberry Jell-o, bring back to a boil and time for 3 more minutes. 
Pour into bottles put lids and rings on and turn upside down. Let set for 12 hours. No water bath necessary!

You can do strawberry or raspberry jam with this recipe... just use coordinating flavor of jell-o/fruit.  The raspberry seems to set up the best but they are all yummy.  It is a little runny right off the storage room shelf, until it has sat for a while, or once its refrigerated it sets up more.

Pin It!

Chicken Cordon Bleu

I don't have a picture for this recipe, yet!  It is SO good, that I always gobble it up before I remember to snap one.  But I will try to remember soon.

Chicken Cordon Bleu

  • 6 boneless, skinless chicken breasts
  • 12 thin slices of ham
  • 12 slices Swiss cheese
  • 3 eggs, beaten
  • 2 cups bread crumbs
Alfredo Sauce
  • 2 tsp. melted butter
  • 1 tbsp. diced onion
  • 1/2 tsp. chopped garlic
  • 1 cup heavy cream
  • 1 cup whole milk (I have used 2% before, and it turns out fine.)
  • 1/2 + grated Parmesan cheese
  • 1/2 tsp. salt
I like to get everything out and ready before I start.  Beat eggs, and place in bowl.  Pour breadcrumbs in separate bowl.  Get the slices of ham and cheese out and place on a cutting board, or clean surface.  (You don't want to keep reaching in the bag or container to get your meat and cheese, because you will have raw chicken on your hands!)  I assemble it all on a cutting board, and I have the bowls right beside it.  Pound chicken breasts with meat tenderizer until about 1/4 inch thick.  Place 2 slices of ham and 2 slices of cheese on each breast.  Roll up and dip in egg, then dip in bread crumbs.  Place on cookie sheet and bake at 350 for 30 minutes, or until fully cooked.

For the Alfredo sauce, melt butter in small saucepan.  Add onion and garlic and cook for a minute or 2- careful not to burn.  Once cooked, slowly add cream and milk.  Bring to a boil.  Reduce heat and add Parmesan cheese and salt.  Keep stirring until all melted together.  Serve on top of chicken.  (We love to make mashed potatoes with this and use the sauce as a gravy.  SO yummy!)

*This recipe was adapted from The Roof's cookbook.
Pin It!

Thursday, September 12, 2013

Creamy Garlic Beef Stroganoff

Disclaimer: I know this is a horrible picture, but I couldn't get a very good one, and I know some people love to know what the dish looks like.  Please don't hold this pic against me!  This dish really is yummy!


Creamy Garlic Beef Stroganoff
  • 1 pound stew meat
  • 1 can cream of mushroom soup
  • 1 cup boiling water
  • 1 beef bouillon cube
  • 3 cloves garlic, minced
  • 1 small onion, minced or finely chopped
  • 1 can mushrooms (optional)
  • Worcestershire Sauce
  • 1 brick (8 oz.) cream cheese (cut into cubes)
  • 1 package egg noodles
Place stew meat in crock pot.  Add bouillon cube to boiling water until dissolved.  Pour over meat.  Add mushroom soup, garlic, onion, mushrooms, and Worcestershire sauce.  Cook on low for 6-8 hours.  One hour before it's done, add cream cheese.  Stir occasionally until ready.  Serve over cooked noodles.
Pin It!

Tuesday, September 10, 2013

Chicken Enchiladas with White Sauce


This recipe is one of our family's favorite!  I love all kinds of enchiladas- and have been known to try a lot of different recipes, but I keep coming back to this one because I know it's easy and it tastes amazing!  My kids (even the picky eater) gobble this up in seconds.  And I may or may not have licked my plate clean...and my kids plates...and the pan.  Aaaaanyway, try this recipe and I bet you will be adding it to your regular menu!

Creamy White Sauce Chicken Enchiladas
  • 3 chicken breasts, cooked and shredded*
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 small can chopped green chiles
  • 1 can chicken broth (you won't need the whole thing)
  • 1/4 tsp. garlic powder
  • 1 tsp. minced dry onion
  • 1/2 tsp. cumin
  • 10 flour tortillas
  • 1 1/2 cups cheddar cheese, shredded
In medium bowl, mix sour cream, soup, chiles, and chicken broth (I used half of a can, but you can use how ever much to get your desired consistency).  Next, add garlic powder, onion and cumin.  Pour sauce into a small bowl, leaving about 1/2 cup of sauce in the medium bowl.  Add chicken to medium bowl and mix to combine.  Fill each tortilla with a couple tablespoons of chicken mixture and add a sprinkle of cheddar cheese.  Roll up and place enchiladas in 9x13 baking dish.  Pour remaining sauce on top of enchiladas, and sprinkle 1 cup of the remaining cheese on top.  Bake at 400 for 20 minutes.  Turn off oven and broil on low for 1-2 minutes, or until cheese is lightly browned.

*My family prefers to use a shredded Rotisserie chicken.  I buy a whole one from Costco, and it is the perfect amount to make 2 pans (one to eat, one to freeze.)
Pin It!

Thursday, August 15, 2013

Easy Pie Crust

This pie crust is so easy to make, and the best one I have ever tasted!  I got this recipe from my sister, who is the queen of peach pie.  Every September, she literally has neighbors and even strangers knocking on her door asking for her to make them a peach pie.  Including me.


Pie Crust

  • 1 1/2 cups flour
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup butter, melted and cooled (my sisters recipe calls for oil, but I prefer butter.)
  • 2 tbsp. milk
Mix flour, sugar, and salt in 9" pie plate.  Combine butter and milk in separate bowl and whisk together.  Add butter/milk mixture to pie plate and mix with fork until you form the dough.  You can add a little flour if it's too sticky.  Form dough into a ball, then press until you form your crust.  Bake at 400 for 12 minutes, or until edges are golden brown.  Add pie filling and enjoy!





Pin It!

Monday, February 4, 2013

Lion House Rolls


It took a few tries, and about 4 different "Real" Lion House Roll recipes, but I think I nailed it.  I have been making these every Sunday since the beginning of the year.  I read several different recipes, tried some different things, and added my own tips and tricks.  The last 3 times I have made these, they have turned out perfect!  Light, flaky, and delicious.  Here's how I "roll" (hahaha)...

Lion House Rolls

  • 2 cups warm water
  • 2 Tbsp. yeast
  • 1/3 cup sugar
  • 2/3 cup powdered milk
  • 1/3 cup butter, softened
  • 1 egg
  • 2 tsp. salt
  • 2-3 cups all-purpose flour
  • 2-2 1/2 cups bread flour
In large mixer, let yeast dissolve in water.  I add a little bit (about 1 tbsp.) of the sugar to help it along.  Once it has foamed, add the rest of the sugar, dry milk, butter, egg, and salt.  Mix until smooth.  Add 1 cup all-purpose flour, and 1 cup bread flour.  Mix until smooth.  Add another cup of each flour.  Mix until smooth.  At this point, you have added 4 cups of flour.  Depending on where you live/time of year, the next part can get tricky.  I only add 1/2 cup of each flour next, so that's a total of 5 cups.  You may have to add up to 1-1 1/2 cups more.  You want the dough to be sticky, but slightly pull away from the bowl when mixing.  This part takes practice.  Next, with a rubber spatula, scrape dough off of sides of bowl.  Cover with damp towel and place in a warm part of the house.  Let rise double, about 1 hour.

Cover counter with flour, and roll dough out into large rectangle, about 1/4" thick. Brush dough with melted butter, about 1/4 cup. Cut dough into 2x4 rectangles with pizza cutter.  I watched THIS video of how the Lion House really rolls their rolls.  And that is exactly how I do it now.  If you skip the video, you can just lightly roll them up, and place seam side down on pan.  In my large sheet pan, I did about 3 rolls across, and 5 rolls down.  They need to be kind of close together to help each other raise.  Rise?  Whatever.  Again, cover with damp towel, and let them rise in a warm place for another hour.  Bake at 375 for 15 minutes, or until golden.  When done, brush tops with melted butter.  

Enjoy!

P.S.  I hope that wasn't too complicated.  It really isn't hard, and it is SOOO worth it.  They are amazing!  Please let me know if you have ANY questions!
Pin It!

Friday, January 25, 2013

Serious Brownies


I call these Serious Brownies, because I take them very seriously.  I know.  I am very creative with names.  But seriously- they are perfect.

I was arguing with myself all week about making these.  I have made plenty of delicious brownies, but they have never been my idea of perfect.  But lately, I have been craving the perfect brownie that I have never yet tasted.  Well, I adapted a few recipes and guess what?  They turned out just how I wanted them to!  I hesitate in building them up too much, because I know everyone has their own tastes.  And if you're a food snob, or even worse- a dessert snob -it could get ugly.

So, if you are like me, and want a rich, chocolatey-fudgey-but not too fudgey-brownie with the perfect frosting...well, these might just be for you!  Give them a try, and please let me know how you like them.

Serious Brownies

  • 1 cup butter
  • 1 oz. unsweetened, or semi-sweet baking chocolate
  • 2 cups sugar
  • 4 eggs, lightly beaten
  • 2 tsp. vanilla extract
  • 2/3 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
In large saucepan, melt butter and chocolate until smooth.  Take off heat.  With wooden spoon, gently stir in sugar, eggs, and vanilla.  Then add cocoa, flour, salt, and baking powder.  Mix just until combined.  Spread batter in greased 9x13 pan.  Bake at 350 for 28 minutes.  (Mine came out perfect at 28 minutes, but I know everyone's ovens bake differently, so bake until toothpick comes out mostly clean-but a little tiny bit fudgey.)

Frosting
  • 6 tbsp. butter, softened
  • 6 tbsp. cocoa powder
  • 2 tbsp. honey
  • 2 tsp. vanilla
  • 1 1/2-2 cups powdered sugar
Beat until combined to the consistency you like.  You can add milk to thin it.  Frost while brownies are still warm.



Pin It!

Thursday, January 17, 2013

Wisconsin Cauliflower Soup


  • 2 Tbsp. butter
  • 1 medium onion, chopped
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 2 cups milk
  • 3 1/2 cups water
  • 5 chicken bouillon cubes
  • 1 bag frozen cauliflower
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup pepper-jack cheese, shredded *
  • 1 tsp. Dijon mustard
In large saucepan, saute onion in butter until golden.  Whisk in flour and salt.  Slowly pour in milk and water. Add bouillon cubes and cauliflower and simmer for 15 minutes, until cauliflower is tender.  Transfer soup to a blender or food processor and blend until smooth.  Make sure to ventilate so steam can escape.  Return to pan or heated crock pot**.  Add cheeses and mustard and mix until melted and smooth.

* If you want the soup with a little less kick, you can do 1 1/2 cups sharp cheddar cheese, and 1/2 cup pepper-jack.  I made it the original way and my husband and I LOVED it, but the kids thought it was a little too spicy.
**This soup cools quickly, so to keep it at the right temperature, I like to pour mine into a pre-heated crock pot after I blend it.  Just keep it on low.  It's a good way to serve it for a party or just to keep it warm for dinner.
Pin It!

Friday, June 29, 2012

Salted Caramel Dulce de Leche Cheesecake


So, I have never been on a diet. I just love food too much. But, I am getting older and the years and years of horrible eating are catching up to me. So, this week I started working out every day, and counting my calories. It's not my cup of tea, but I have been feeling a little better physically. But not eating any treats has been killing me!! And I think I did a pretty good job this week, so I made myself a little reward. (If I'm counting calories, might as well see how high I can count, right?) :)

Here is a delicious combo of 2 of my favorite things: Salted Caramel, and Cheesecake.

This was really easy to make, and tastes amazing. The sweetness of the cheesecake with the saltiness of the topping is perfect. Not too much, just right.
First, start off by making my simple plain Cheesecake. Then, you just make this easy topping, pour it on, and there you have it.
Dulce de Leche Topping
10 Caramel Chews
2/3 cup Dulce de Leche
3 Tbsp. whipping cream
Place caramels and whipping cream in small saucepan. Turn on medium heat and whisk until melted and combined. Take off heat, and add dulce de leche and whisk until smooth. Pour over top of cooled cheesecake. Refrigerate. Right before serving, add a sprinkle of sea salt. Enjoy!
Pin It!

Thursday, May 31, 2012

Recipe from the Archives: Yucatan Chicken

This is a favorite at our house. I got the recipe from an old recipe book given to me by my mother-in-law. I don't know where this originates from, but I do know that it is gooooooooood! It's super easy to make too. Try it, you will love it!
Pin It!