Happy Easter

Cadbury Caramello Ice Cream Bars? Um...yes, please!

In Easter's past, my family has always celebrated with a wonderful Easter dinner...but I have never made one myself. We always go to various family members houses, and I would bring a side or a dessert. Well, this year I pulled of a feast for my own little family.

Ham, Sour Cream Potatoes, Home-made rolls, and Sarah Salad.

I will be posting some of these recipes soon! The rolls were my favorite part. They had a pinch of cinnamon in them and kind of reminded me of Texas Roadhouse rolls. Yum!

So, now I am going to put the kids to bed, and go get me another Caramello Ice Cream Bar!

Fried Manicotti

The other day, I was craving Manicotti, but I wanted it different somehow. I was starring at my recipe just waiting for some inspiration to come. Nothing came, until later when I was craving mozzarella sticks. Yeah, I have a lot of cravings. No, I'm not pregnant. I just always have cravings...like every day. Anyway, I thought about making my manicotti somehow like mozzarella sticks. Crisp and crunchy on the outside, but cheesy and gooey on the inside. And so I came up with this recipe. As I was making this dish, I told my husband that if it wasn't super yummy, I probably wouldn't make it again, as it took more time than I anticipated. But we all ended up loving it, and so yes- I will make it again! Enjoy!

• 1 package Manicotti shells, cooked al dente, and drained
• 2 cups Mozzarella Cheese, grated
• 1 cup Parmesan Cheese, grated
• 1 cup Ricotta Cheese
• 3 Eggs
• 2 Tbsp. Milk
• Salt and Pepper to taste
• 1-2 cups Bread Crumbs
• 1 jar Spaghetti Sauce

Beat one egg in large mixing bowl. Add cheeses, milk and salt and pepper. Set aside. Heat about 1/2 cup oil in large skillet on medium heat. Beat remaining 2 eggs in separate bowl. Dip cooked manicotti shells in egg, then dip in bread crumbs. Place in skillet and fry about 1 minute on each side. Let drain on some paper towels. Carefully pipe cheese mixture into each shell and place in large baking pan. Bake at 400 for 5 minutes. Heat spaghetti sauce and spoon onto plate. Place Manicotti on top of sauce and garnish with parsley and Parmesan cheese.

Theee Cheesecake

When it comes to Cheesecake, I am a purist. I do like other flavors of Cheesecake- I mean come on, it's Cheesecake! In fact, I am in the middle of a self-proclaimed mission: trying one of every kind of Cheesecake at The Cheesecake Factory. :) But you can't beat the simple pleasure of of this melt-in-your-mouth Cheesecake.

I call it "Theee Cheesecake" because I am hoping to eventually post many different Cheesecake recipes, but they will probably all start with this basic plain recipe, and maybe build from there. Enjoy!

Graham Cracker Crumb Crust

• 1 package (about 8-10) graham crackers, crushed
• 1/3 cup Sugar
• 1/3 cup melted Butter

Combine all ingredients in a springform pan. Press onto bottom and sides into a crust.

Cheesecake Filling

• 4 bricks Cream Cheese, softened
• 1 1/4 cups plus 2 tbsp. Sugar
• 2 tbsp. Flour
• 4 large Eggs, at room temperature
• 2 tsp. Vanilla
• 1 tbsp. Lemon Juice
• 2 tbsp. Whipping Cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Next add the flour. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 1 hour.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours.

Happy Birthday Hubby!

*Sorry for the over usage of the word "amazing." Clearly, I don't know any other adjectives.

**Sorry for the poor pictures, they were taken with my non-smart-phone camera. :)

Yesterday was my husband's birthday, so of course we celebrated with amazing food!! There is this amazing Mexican market close to where my husband works. He goes there for lunch every Friday, and I am always jealous! So of course, I seek every opportunity to join him when I can. They make these tacos that are aMAZing!! He claims they are authentic (he lived with Hispanic people for 2 years), and they are surely the best tacos I have ever eaten.

They cook the steak for like 2 days or something and it has a little pineapple in there for a subtle sweet taste. Then we throw some chopped onion, cilantro, and perfectly ripe avocado's on there. Their homemade cilantro dressing and homemade tortillas are delicious. It is a perfect combination. And it pairs nicely with a crisp Orange Fanta. Heehee. :)

For dinner, we dined at Tucano's, a local Brazilian cuisine. This is one of our favorite places to eat. For me, I love the Brazilian Limeade and the amazing salad bar. My husband drools over the endless skewers of meat they bring to your table, and cut fresh for you. It is delicious!

For the full experience, it takes a good hour or more to eat your meal. It is a really fun place!

What would a birthday be without a birthday cake? Well, a happy one-for my husband :) That's right, he doesn't like cake...or pie...or pretty much 90% of desserts. In the past, I have made my husband a simple Mud Pie or milkshakes for his birthday. But this year, after tasting a new Cheesecake recipe I tried, he requested that. And then he said he wanted to take it to work...so I didn't even get it!! (Actually, he did bring me home a sliver.) But to say that he loved the Cheesecake, is saying something. I recently made it for some friends, and they said "This is the best cheesecake we have ever had." Shucks. I concur. It is amazing. And I will be posting the recipe very soon! Yes, it deserves some anticipated build-up! I'm excited about it! So stay tuned for "Theee Cheesecake."

Mama's Meatloaf

I ate this meatloaf on the first Sunday of every month from the time I could eat solid foods, until the day I got married. (Hubby wasn't a huge fan of meatloaf, until he tried this one. He likes it now.) Even my kids love it. It is super easy to make and tastes amazing!

• 2 lbs. ground beef
• 2 eggs, beaten
• 1 small can of tomato sauce
• 1 pkg. dry onion soup
• 1 cup oats
• worchestershire sauce, to taste

Mix all ingredients, adding beef last. Shape into loaf and place in baking pan. Bake at 375 for 1 hour. Pour another can of tomato sauce on top.

Old School Peanut Butter Bars

Everyone remembers these yummy peanut butter bars from school days! Every time I make these, nostalgia kicks in and I feel like a little school girl back in the good old days. Okay, not really, but they are SOOO good, and I do eat the whole pan. Enjoy!

• 1 cup Butter, softened
• 1 cup Sugar
• 1 cup Brown sugar
• 1 1/2 cups Flour
• 1 1/2 cups Oats
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1 cup Peanut Butter
• 2 Eggs
• 1/2 tsp. Vanilla

Mix well and spread onto cookie sheet. Bake at 375 for 10-15 minutes, then let cool completely. Spread with peanut butter, and then top with chocolate frosting.

Chocolate Frosting

• Melt 1 stick butter, add:
• 4 tbsp. Cocoa
• 6 tbsp. Milk
• 1 pound Powdered Sugar (half of a bag)
• 1 tsp. Vanilla

Beat well, then pour and spread on top. Frosting will set as it sits.

Easy Pizza Crust / Breadsticks

I make this easy peasy recipe whenever I am short on time and I need a quick pizza crust or some yummy breadsticks. It takes about 15 minutes to whip up and is really good!

• 1 1/2 cup Water
• 1 1/2 tbsp. Yeast
• 1 1/2 tsp. Sugar
• 1 1/2 tsp. Salt
• 3 Tbsp. Oil
• 3 1/2 cups Flour
  
  Mix together for 5 minutes.
  For Pizza Crust, roll dough onto pizza stone and poke holes in it with a fork. Bake at 450 for 7-9 minutes, then top with pizza toppings. Bake for another 15 minutes or until cheese is bubbly.
  
  For Breadsticks, roll dough onto cookie sheet. top with softened butter, garlic salt, and parmesan cheese. Score with pizza cutter into breadstick shapes. Bake at 450 for 15-20 minutes.

Mini Boston Cream Pies

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I made these little babies for Pi Day (3/14) and they were a huge hit. And really easy to make!

First, bake a yellow cake into 24 cupcakes. Unwrap them and let them cool for about 15 minutes.

Using a sharp bread knife, cut the tops off all of them, and spoon the Vanilla Custard filling on each one, then place the top on and gently press.

Then, make the Ganache, and carefully pour over each "pie." Refrigerate until ready to serve.

Cake:

• 1 box yellow cake mix, made per box instructions, plus 3/4 cup Sour Cream
• Bake at 350 for 18 minutes
• Let cool, then unwrap each cupcake, and let cook another 15 minutes
• Cut tops off of cupcakes

Vanilla Custard Filling

• 2 boxes instant French Vanilla pudding
• 2 cups Milk
• 1 carton Cool Whip, thawed

Mix pudding and milk with beater. Fold in cool whip. Let chill for 30 minutes, then spoon filling on the bottom half of each cupcake. Place topper on top.

Ganache Topping

• 1/2 bag Milk Chocolate chocolate chips
• 1/2 cup Whipping Cream

Heat whipping cream, but do not boil. Add chocolate chips and whisk until smooth. Let cool until it gets a little more set, but still pourable. Carefully pour on top of each cupcake. Refrigerate until ready to serve.

How To Pump Up Your Cake Mix

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People are always asking me how I make my cakes so moist and delicious. They think I make them from scratch (heehee.) Nope. I always use a cake mix, always! But I add my own little gems to it making it a lot yummier! Give some of these a try. (p.s. Don't you love the hole cut out from my cake mix? My son does not let a box come into this house, or leave, without cutting out his Box Top for his school.)

First off, I always use a Betty Crocker mix. I have tried others and they just don't turn out as well as this brand. I'm not sure why, but I'm sticking to it!

Chocolate Cake:
I always add a small box chocolate pudding powder. Devil's Food is best, but any Chocolate flavor will do. I also add about a cup of Sour Cream. If you want a healthier version, you can add a cup of Greek Yogurt, (but it's a lot better with the sour cream.) I also add a little more water then the box calls for, and maybe an extra egg. Y'know, if you're feeling it. :)

White Cake:
White cake mixes usually are pretty moist anyway. So, I don't add a whole lot. I like to add about 1/2 cup plain yogurt. However, if you want a subtle flavor to your white cake, add a small carton of Key Lime Yogurt, or Lemon, or Raspberry, etc.

Yellow Cake:
Yellow Cakes are pretty crumby. So I again, I add about 1 cup of Sour Cream or plain Yogurt. Then maybe some extra water.

Red Velvet
The Sour Cream is perfect for a Red Velvet cake, about 1 cup. I also like to put some vanilla pudding. Don't worry about making the red color lighter, it actually makes it a bit brighter.

Those are the basics that I use. You can add them to any flavor of cake mix. Just make sure that the flavors you are using will compliment each other! Don't add your nearly expired Lemon Yogurt to your Chocolate Cake mix. Unless you want lemon chocolate. :)

Red Velvet Cheesecake

This is pretty time consuming and there are a lot of steps, but it IS easy!!

First, bake a cheesecake. If you have a recipe you like, great. If you need one, here is mine! Make sure it has NO crust. You will want to use a spring form pan, and line the whole thing with parchment paper, so it's easy to get out. Let it refrigerate overnight.


The next day, bake a red velvet cake, in a 9" pan. (Recipe below). You can either bake one layer, and cut it into 2, or for thicker layers, bake 2 layers, and just level them so they are flat and even. Set them in the freezer for a couple hours.


Oh- don't forget to save the shavings from your cake. You'll need them later.

When you are ready to assemble your cake, take your cheesecake, and unwrap it.


Place it upside-down, on top of your bottom layer of cake.


Then, take off the pan, and the parchment paper.




Then place the other layer of cake on top! At this point, my daughter said it looks like one giant oreo! Yup! I placed it in the freezer for another hour before I frosted it.


Frost it with the cream cheese frosting (again, recipe below)! You don't need to worry about the sides looking perfect, because you'll be covering it up with those cake crumbles you saved.

Just stick those crumbles right on the side, they'll stick good. You can press them down if they don't.

MMMMmmmmmmmmmmm.....

It looks yummy, doesn't it? It IS!

Here's a slice....oh wait- that one's for me! Yum!

Red Velvet Cheesecake

Cheesecake Recipe Here

Red Velvet Cake

• 1 Red Velvet Cake Mix (yes, that's how we roll)


• 1 small box instant vanilla pudding


• 4 eggs


• 1 3/4 cup water


• 1/4 cup flour


• 1/2 cup oil
  

Mix all together and beat well. Pour into 2 9" round pans. Bake at 350 for 35 minutes.

Cream Cheese Frosting

• 1 8 oz. cream cheese, softened


• 4 Tbsp. butter, softened


• 1 tsp. vanilla


• 2 1/2 cups powdered sugar

Beat cream cheese and butter together until creamy. Add vanilla and beat well. Then add powdered sugar. Add to your desired consistency. If it's too thick, you can add a little milk.

Ultimate Club Sandwich

"The Best Sandwich Ever" ~my husbands words, not mine. Personally, the "best sandwich ever" would be on a croissant with turkey, lots of different cheeses, avacado, mayo, and a little more cheese. But if you like Club Sandwiches, this one is a must try!

Not sure how to really put this in recipe form, so just follow these steps:

• 3 slices thick bread


• Miracle Whip


• Pesto


• Ham


• Bacon, nice and crispy


• Turkey


• Sliced Tomato


• Lettuce


• Sliced Avacado


• Pepper Jack Cheese


• Muenster Cheese or Provolone

Toast your bread. Then on the first slice, spread Miracle Whip on it. Top with ham, bacon, tomatoes, avacado, and Pepper Jack Cheese. Spread the second slice of bread with Pesto, and place on top, pesto side down.
Then spread Miracle Whip on top of that second slice, and top with turkey, bacon, lettuce, avacado, and Muenster or Provolone cheese. Take the third slice of bread, and spread the pesto on it, and place pesto side down. Secure with toothpicks and cut in half. Enjoy!

Sinful Chocolate Cake

This is the best chocolate cake recipe I have tried yet. My sister made it for me a year or so ago, and I instantly fell in love. In fact, I had to steal a piece of the cake on my way out her door to enjoy on the 4+ hour drive home. The cake didn't make it 10 minutes out of her town. Then I made it for my husbands family last year, and as I was transfering the leftover cake from their house to my car, it fell onto the driveway. I may or may not have scraped off the top and eaten the rest of it anyway. MAYBE!!


Sinful Chocolate Cake

• 1 box Devil's Food Cake Mix
  
• 1/2 Cup water
  
• 1/2 Cup oil
  
• 4 eggs
  
• 1 Cup sour cream
  
• 1 box instant chocolate pudding
  
• 1 16 oz. bag chocolate chips
  
• 1/2 Cup heavy whipping cream
  

Pre-heat oven to 350. Spray bundt pan. Mix together cake mix, water, oil, eggs, sour cream, and pudding. Mix for 10 minutes. Then add half a bag of chocolate chips. Pour into bundt pan and bake for 45-50 minutes.

For ganache topping, heat whipping cream just until boiling. Take off heat and add the rest of the chocolate chips. Stir until smooth. Pour over cake. ENJOY!

Lemon Bars

This is my moms recipe. The crust is so addicting. And the finished product is so yummy. Not too sweet- just right. Enjoy!

Crust:
2 Cups Flour
1/4 Cup Powdered Sugar
Dash of Salt
1 Cup butter, softened

Filling:
2 Cups Sugar
1/4 Cup Flour
4 eggs, beaten
6 Tbsp. Lemon juice

Pre-heat oven to 350. Combine crust ingredients and mix well. Spread onto greased 9x13 pan, and bake for 15-20 minutes, or until crust is lightly browned.

For filling, combine sugar and flour, then add eggs and lemon juice. Mix well and pour over slightly cooked crust. Bake for 25 minutes. Let it cool, then sprinkle with powdered sugar.

Caramel Brownies

• 1 German Chocolate Cake Mix


• 1/2 C. Evaporated Milk, plus 1/3 C.


• 1/2 C. Melted Butter


• 50 caramels


• 1 1/2 C. chocolate chips

Mix together cake mix, 1/2 c. evaporated milk, and butter. Divide batter (dough) in half, and spread one half in greased 9x11 pan. Bake at 350 for 10 minutes.

After it comes out of the oven, sprinkle with chocolate chips. Melt caramels with 1/3 cup evaporated milk. Stir together, and pour over chocolate chips. Cover with rest of brownie batter. Bake at 350 for 15 minutes.

Peanut Butter Chocolate Molten Lava Cake

Ingredients:

• 4 squares Baker's semi-sweet chocolate


• 1/2 cup butter


• 1 cup powdered sugar


• 2 whole eggs


• 2 egg yolks


• 6 Tbsp. flour


• 4 oz. cream cheese (softened)


• 3 Tbsp. creamy peanut butter


• 2 Tbsp. brown sugar


• 1/4 tsp. vanilla


• Cool Whip, if desired

Pre-heat oven to 425 degrees. In large bowl, microwave chocolate squares and butter for 1- 1 1/2 minutes until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in sugar. Blend in eggs, and yolks. Stir in flour and set aside.

In smaller bowl, mix together cream cheese, peanut butter, brown sugar and vanilla. Pour half the chocolate mixture into a 1 qt. souffle dish, sprayed with cooking spray.

Top with peanut butter mixture, then the rest of the chocolate mixture.

Bake for 20 minutes or until edges are set, and middle is still soft.

Right out of the oven...

Let cool slightly, but serve warm. This was SOOO good!

Baked Potato Soup

*My husband is not a fan of soup. But after eating this he surprisingly admitted that he loved it and he would like to have it more.

4 Tbsp. butter
1/4 cup chopped onion
1/4 cup flour
1 can chicken broth
1 can evaporated milk
3-4 medium potatoes, baked
3-4 green onion, chopped
4 slices of bacon, cooked until crispy
shredded cheddar cheese
Sour Cream

In saucepan, melt butter and add onion. Cook until tender. Add flour. On medium heat, gradually add chicken broth and milk. Take 1 potato and scoop out insides and mash. Add to soup. Heat until just boiling. Dice the other potatoes and add to soup. Heat through. Add salt and pepper to taste. Just before serving, add green onion and crumbled bacon to soup. Add cheese and sour cream on individual servings. Enjoy!

Pumpkin Bars

4 eggs
1 – 2/3 cups granulated sugar
1 cup oil
one 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

ICING:
One 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened (I used and recommend butter)
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comined and the batter is smooth.

3. Spread the batter in an ungreased nonstick 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

4. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

**You could also make it in a cookie sheet for thinner bars, but then I would recommend doubling the frosting**

Chile

{Pics to come}

Wash about two cups beans (red, pinto, chile, or a combination). Put in large soup pot and cover with two quarts water and 1 tbsp. Salt. Bring to a boil, turn off stove and allow to soak overnight.
The next day, drain and rinse beans, cover again with two quarts water, bring to a boil, then turn down and allow to simmer about two hours.

Cook 1 pound of beef and 1 diced onion until meat is brown and onion is tender. Drain fat from meat and add to beans, then add the following ingredients:

1quart tomatoes
1can tomato juice (12 oz.)
3/4 cup ketchup
1 Tbsp. Chili powder
1/4 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Cumin (optional)
Salt and pepper to taste

Simmer altogether several hours until beans are nice and tender. You can adjust any of the seasonings to your taste.

Fool-Proof French Bread

I got this recipe from my mother-in-law. It is so yummy and really easy to make. I make it when we have spaghetti or manicotti, etc.

1/2 c. warm water
2 Tbsp yeast
2 c. hot water
3 Tbsp sugar
1 Tbsp salt
1/3 c. melted shortening
6 c. flour

In small bowl, dissolve yeast in warm water. In large mixing bowl, combine hot water, sugar, salt, shortening and allow to stand until luke-warm. Add dissolved yeast and 3 cups of the flour. Using a wooden spoon, beat until smooth and well blended. Add remaining flour to make a soft dough that can still be mixed with a spoon. Leave spoon in bowl and allow dough to rest 10 minutes.

Stir dough down. Let rest again. Repeat process of stirring dough followed by the 10 min. rest until it has been done a total of five times.

Turn dough out onto floured board and knead only enough to coat dough with flour so it can be handled. Divide dough into two equal portions. Roll each portion of dough into a rectangle 9x12 inches. Roll up jelly-roll style.

Arrange lengthwise on greased cookie sheet, allowing room for both loaves. With a sharp knife, slash top diagonally about three times across each loaf and cover and let raise until double in size, about 30 min to 1 hour.

Bake at 375 for 30 minutes or until done. Makes two loaves.

Turtle Cups

Today I was craving turtles, but I didn't have any. I was making cake mix cookie dough and decided to try something new with it.

After I made the dough, I pressed it into 24 mini-cupcake molds, then baked it. After it came out of the oven, I pressed the dough down again since they puffed up a little when baking.

Then I added chopped pecans to each cup.

Then I added the caramel sauce to each cup, and then broiled it for just a couple minutes.

They kind of fall apart when you try to take them out, so put them in the fridge or freezer before you attempt to take them out. Enjoy!

Cake Mix Cookie Dough

1 chocolate cake mix

1/2 cup shortening

2 eggs

Beat well and press into mini-cupcakes. Bake at 375 for 8 minutes. Let cool while you make caramel sauce.

Caramel Sauce

6 Tbsp. butter

1/4 cup canned milk

3/4 cup brown sugar

1 tsp. vanilla

Place all ingredients in saucepan and stir until boiling, then take off heat.

Sprinkle chopped pecans into each cookie cup. Then, pour caramel sauce into each cup and broil for 2-3 minutes. Place in freezer before taking out of tin.