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.

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!

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!

Yucatan Chicken

Monterey Chicken Sandwiches

Here is yet another sandwich-on-a-croissant recipe. Like I have said before, and will say again, sandwiches are ALWAYS better on a croissant! I'm sure there are some exceptions, but for the most part...

Monterey Chicken Sandwiches

4 boneless, skinless chicken breasts

1 bottle "homemade" ranch dressing (I use the Hidden Valley mix)

2 cups bread crumbs

4 slices Monterey Jack Cheese

1 tomato, sliced

Lettuce

Avocado

4 large Croissants, sliced in half

Dip the chicken breasts in ranch dressing, then in bread crumbs. Cook in skillet on medium-high heat, turning once until cooked through. Place a slice of cheese on the chicken right after you are done cooking it, but so that it still melts. Place chicken breast on bottom half of croissant, and top with lettuce, tomato and avocado. Smear a little Ranch dressing on top half of croissant, and place on top of sandwich. Enjoy!

Recipe from the archives: Guacamole

I started this blog 5 years ago, back in 2007. For the next few years, I posted maybe 10-12 times per year, and hardly ever included any pictures. It was mostly for the sake of keeping my recipes somewhere I wouldn't lose them, and to make it easier for my friends and family to get to them. There are quite a few gems I posted back in the day that I feel might get forgotten. So once a week or so, I will be posting one of them so they get the delicious credit they deserve.

Today's forgotten gem is one of my favorite foods of all time...Guacamole! I always make this recipe to taste, but a few years ago, I guess I wrote down how I made it. Honestly, I don't think I ever make it the same way twice. Just don't over do it on the seasonings. Taste as you go, and try to save some for the reason you are making it!

http://beckysrecipes.blogspot.com/2008/07/guacamole.html

Chipotle Chicken Skewers

Chipotle Chicken Skewers

• 4 boneless, skinless chicken breasts, cut up into large bite-size pieces
• 10 bamboo skewers, soaked for at least 4 hours
• 1/4 cup brown sugar
• 3 tsp. adobo sauce (+ 1 minced chipotle chile, for more spice-optional)
• 1 1/2 tsp. salt
• 1/2 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper

In a large ziploc bag, combine brown sugar, adobo sauce, salt, chili and garlic powder, and black pepper. Add chicken pieces, then seal bag and toss to coat. Let marinade for at least 4 hours. Take about 5 pieces of chicken and pierce with skewer. Repeat until all the chicken is on the skewers. Grill on medium heat for 10-15 minutes or until cooked through.
My kids loved to dip theirs in ranch, but honestly, the flavor is amazing by itself. WILL be making this again soon!

TGIF!!

~Last weekend, my husband and I went out with some friends. We went to see Avenger's. If you haven't seen it yet, go see it tonight. It's one of the best movies ever.

~We went to eat at Sonora Grill. It was El Yumm-o!

~I've never been much of a shoe person. Besides my fetish for boots, I own probably 4 or 5 pairs of shoes. BUT, when I saw these fun shoes for my little girlie, I knew she must have some. Or all.

~You know how some people fall asleep at random times? What are they called...narcoleptics? Well, if I put any one of my four kids on my back and tell them to climb all over me, I fall asleep. Every.Single.Time. Is that so weird? I find it very relaxing.

~My baby learned the cutest new trick. I could just eat him up.

~Last night, I made 4 dozen Salted Caramel Cupcakes. And I didn't even get one :(

~Last year I decided to take a picture of me and my kids on Mothers Day. Since, I love to change my hair every 5 minutes, this should be interesting a few years down the road. So, here we are last year (almost 8 months pregnant)...

...and here we are this year.

~I sure love my cute little kiddos, and my baby daddy even more!

~Have a great weekend!

Chicken Salad Sandwiches

This is one of my favorite recipes to make. Just look at that flaky croissant. Sandwiches are always better on croissants. Always. These sandwiches follow my 3 magic rules: Fast & Easy. Cheap. Delicious. And they make great left-overs. If you are not a left-over person, like myself, then you will love these.

Chicken Salad Sandwiches

• 4 chicken breasts
• 1 cup sour cream
• 3/4 cup mayo
• 2-3 Tbsp. white vinegar
• salt, pepper, and garlic salt to taste
• 3 green onions, chopped
• 3 ribs of celery, chopped
• 1 cup grapes (red or green), halved
• 12 croissants

Place chicken breasts in crock pot and cover with 1/2 cup of water. Cook on low 8 hours. Place chicken in large bowl and shred. In separate bowl, combine sour cream, mayo, vinegar and seasonings. Add to chicken. Next, mix in green onions, celery, and grapes. You may want to add more sour cream/mayo mixture depending on how moist or dry you want your sandwiches. Refrigerate. Serve on croissants.

Salted Caramel Cupcakes {and Happy Mothers Day}

This past week, my sweet 5-year-old daughter came home from pre-school with a beautiful potted flower she had made herself, along with a painting that said "Mother, all flowers remind me of you." She showed them to me and since it was days before mothers day, I knew they were a gift for me. I told her, "Aww, this is so sweet. Thank you!" But she just looked at me funny and said, "Uh...these aren't for you. I decided I want to keep them." I gave her my best fake sad face and told her, "What about the card? It says all flowers remind you of me!" She simply said, "Yeah, flowers don't really remind me of you. Stoves and microwaves remind me of you."

SO, my mothers day gift was an afternoon of baking! Actually, this IS what I asked for. A quiet kitchen free of children running under my feet where I get to do one of my favorite things. And here is what I made...

Salted Caramel Cupcakes
{Truffle filled Chocolate Cupcakes with Caramel Buttercream Frosting}

• 1 box devil's food cake mix (plus ingredients for cake mix)
• 1 small box instant chocolate pudding
• 1 cup sour cream
• 1/2 cup heavy whipping cream
• 1/2 bag semi-sweet chocolate chips
• 1 jar Caramel topping
• Sea Salt

Caramel Buttercream Frosting

• 3/4 cup butter, softened
• 2 cups powdered sugar
• 3+ tsp. caramel topping (leftover from cupcakes)

Pre-heat oven to 350. In large bowl, combine cake mix plus ingredients for cake mix, pudding, and sour cream. Set aside. In small saucepan, heat whipping cream until boiling. Take off heat. Stir in chocolate chips until smooth. Pour into cupcake liners about 1/2 full. Spoon about a teaspoon of truffle sauce on top of cupcake batter. Bake for 18 minutes. Cool completely. Top each cupcake with a smear of caramel. Sprinkle lightly with sea salt.

Next, in a separate bowl, mix butter and powdered sugar until fluffy. Add caramel until desired consistency. Frost cupcakes and sprinkle with more sea salt.

P.S. My daughter ended up "surprising me" on Mothers Day morning with the flowers. I guess she was just holding out as a cover-up. I asked her if she would like to take care of the flowers for me, and she thought that was a great idea.

Pesto & Artichoke Stuffed Chicken

Do not let this picture deter you from trying this recipe. This chicken is so good, but the picture doesn't do it justice. I don't know what's wrong with my house. When it comes to pictures, the lighting is always terrible. And right now I could go on and on about my love/hate relationship with food photography. Who knew I would care so much. So, I digress.

Back to the chicken. Usually when stuffing chicken, recipes have you pound it out flat and roll it up. I hate doing that. It's time-consuming, keeps unrolling, and never turns out how I want it to. But in this recipe, the stuffing process is soooo much easier. We'll get to that.

Also, I should note that my daughter, "Miss Sass" usually takes up to an hour to eat a piece of meat. Not exaggerating. So when I served her a whole serving, I set the timer and got ready to start evoking privileges or toys when she didn't finish (that's how we roll around here.) But to my surprise, she was the first one finished! In fact, we all gobbled it down quickly! This recipe is quick, tasty and pretty darn easy! Enjoy!

Pesto & Artichoke Stuffed Chicken

• 4 chicken breast halves
• 1/2 cup prepared pesto
• 6 marinated artichoke hearts, chopped
• 1 tbsp. lemon juice
• 3/4 cup mozzarella cheese, grated
• 1/2 cup butter, melted
• bread crumbs

Carefully slice each chicken breast in half horizontally, keeping one edge connected (I think the correct term is to butterfly.) Combine pesto, artichoke hearts, lemon juice and cheese. Spread a couple tablespoons of pesto mixture onto bottom half of chicken breast. Place the top half of chicken breast on top. Carefully dip each chicken breast into butter, then bread crumbs. Place on baking sheet and bake at 400 for 35 minutes. Let rest 5 minutes before serving.

Easy Cafe Rio Pork Salad

My family had to celebrate our "Cinco de Mayo" dinner early, because my husband and sons will be camping on May 5th. SO, I made one of our very favorite Mexican meals. Cafe Rio! I know there are many "copy cat" recipes out there, and I have tried quite a few of them. But in my opinion, THIS one is the best by far. I call this recipe "easy" but really, that is just another word for LAZY! The only thing I "prepare" is the pork. Everything else is just thrown on there. Even the dressing is bought! *Gasp* But it's soooooooooooooo good! So here is my recipe for Lazy Easy Cafe Rio Pork Salad.

*This recipe takes a lot of prep time, so take that into account*
Easy Cafe Rio Pork Salad

Pork

• 2-3 lb. pork loin
• 21 oz. Dr. Pepper
• 1 cup brown sugar
• 3/4 cup white sugar
• 1 can chipotle peppers in adobo sauce (I just use the sauce)
• 1 tsp. minced garlic
• 1 tsp. cumin
  Salad
• 1 head romaine lettuce
• 1 package large flour tortillas
• 1 can black beans, drained
• 2 cups pico de gallo
• 1/2 cup colby jack cheese, shredded
• 1 lime
• 1 pint Cafe Rio House Dressing

Place pork loin in crock pot and cover halfway with water. Cook 12 hours. Drain. In large bowl, mix Dr. Pepper, sugars, chipotle sauce (if you want it extra spicy, throw a pepper or two in there), garlic, and cumin until sugars are dissolved. Rinse chipotle pepper can with Dr. Pepper to get the most sauce in there that you can! Pour over pork loin, and cook 4 hours. Take two forks, and shred. (The pork is so tender, it will practically shred itself.) Cook 2 more hours.

Assemble your salad. I started with the tortilla, then a bunch of lettuce, pork, beans, pico de gallo, cheese, squeeze some fresh lime juice, then top with the dressing.

The pork stays good in the fridge for a few days. And it makes wonderful leftovers. In fact, I'm eating it for lunch as I type! So excuse me...

Sour Cream and Onion Mashed Potatoes with Mizithra

These potatoes were a last minute whip-up-for-dinner side dish that turned out amazing! I was going to have a Cinco de Mayo recipe today, but let's just say half of my kids and my husband couldn't keep much down. So, my dinner plan turned to that of toast and applesauce. But Josh started feeling much better and last minute decided he wanted to grill some steak, so I started cooking some potatoes and looked in my fridge for some flavorful things to add to it. My fam and I were big fans!

Sour Cream and Onion Mashed Potatoes with Mizithra

• 8 medium potatoes
• dash of salt
• 1/2 cup butter
• 1/2 cup sour cream
• 3 Tbsp. milk
• 2 green onions, chopped -saving some for garnish
• 1-2 tsp. salt
• 1/2 cup mizithra cheese, grated -saving a little for garnish

Wash potatoes, and cut in half. Place in large pot with a dash of salt and boil about 40 minutes, or until tender. Add butter, sour cream, milk, green onions, salt and cheese. Mix together with electric beater until smooth. Add more milk for desired consistency. Top with garnishes.

Beef and Rice Bake

This dish is in no way fancy or trendy, but it is a staple at our house for a few reasons:

1. It is EASY! It takes about 15 minutes to put together, and then ya just throw it in the oven.

2. It is one of the cheapest meals I make. I usually have all the ingredients on hand, and if not- they don't cost much anyway.

3. As simple as this meal is...it is sooooooo tasty. I usually eat half the pan whenever I make it...if I can get to it before my kids.

Try it, you'll like it!

Beef and Rice Bake

• 1 pound lean ground beef
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 2 cups cooked rice
• 1/2 cup green pepper, chopped
• 1/2 cup red pepper, chopped
• 1/2 cup soy sauce
• 2 tbsp. butter
• 1 tbsp. brown sugar
• 1 can (3 oz.) chow mein noodles

Cook beef, onion, and celery in large skillet until beef is browned and vegetables are tender. Drain. Add rice, peppers, soy sauce, butter, and brown sugar. Transfer to medium baking dish. Cover and bake at 350 for 25 minutes. Take out of oven and sprinkle with chow mein noodles. Bake an additional 5-10 minutes.

Miss Sass and her Chocolate Milk

I just wanted to share this cute story. So, I have been doing a lot of "food photography" lately to try and make this blog better!! I didn't realize how much work it was, and sometimes it can be pretty hard, but I have been loving it. I know- weird hobby, right? Oh well :)

Aaaaanyway, so the other day, my independent little 5-year-old daughter went to the kitchen to make herself some chocolate milk. Next thing I know, she says, "Mom, will you take a picture of my chocolate milk? Look, I put it on a pretty blue coaster and everything. See how the light is hitting it?" She had even put a pretty spoon laying beside it, but then her brother took it away to do who knows what. I couldn't help laughing as I took a few pictures of her beautiful chocolate milk. I guess I'm rubbing off on my kids.

LemonBurst Cheesecake

I juuuust started a Twitter and a Facebook page for "Becky's Recipes" so if you have 2 seconds, I would love it if you went just to the left of my blog and clicked on them to follow me! Thanks!!

We are hitting record breaking weather here in Utah: April and almost 90 degrees!! I love it! And the perfect thing to accompany a hot day? Cheesecake, of course! (I know, cheesecake is perfect every day.) But there is something about the flavors of lemon and cream cheese that are so refreshing. They just make me happy! I decided to make this cheesecake with a shortbread crust and I am so glad I did. It works perfectly! I couldn't wait to sneak a slice. I have no self control. None!! I made it for some friends who are coming over tonight. Do you think they will notice the missing piece? Yeah...I'm sneaky like that. But once they have a taste, I'm sure they will understand!

LemonBurst Cheesecake with Shortbread Crust

Crust

• 1/2 cup butter, softened
• 1 cup flour
• 1/4 cup powdered sugar
• dash of salt

Mix together until crumbly. Press onto greased springform pan. Bake at 350 for 15 minutes. Let cool.

Cream Cheese Filling

• 4 bricks cream cheese, softened
• 1 1/2 cups plus 2 tbsp. sugar
• 2 tbsp. flour
• 4 large eggs, at room temperature
• 1 tsp. vanilla
• 1 lemon, juiced and zested
• 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, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the partially baked shortbread 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 45-50 minutes.

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.

Josh's Homemade Hamburger Patties

Today I am sharing my husband's mouth-watering recipe for homemade hamburger patties.  Now, I must tell you that I had to beg him to let me publish this recipe.  Beg!! I owe him big time, but he finally let me share it.  They really are that good. They are better than any hamburger I have ever tasted; perfectly juicy on the inside, and grilled just right on the outside. 

Let me tell you a few tips before I divulge this recipe.  When making the patties, form the meat-mixture into a ball, between 1/4-1/3 lb.  Then, flatten them, but leave them pretty thick.  That will make them juicier and taste better.  Also, do NOT over handle the meat.  Josh made me take notes on that one.  (Kidding.)  But he did emphasize it!  You want your burgers to come out perfectly!  So, follow the steps below, then invite your friends over for the best burgers they will ever have!

Now, my husband has never measured any of these ingredients.  He just eyeballs it and mixes it up, then smells it, and then maybe adds a little extra of something.  So, I stood right beside him with my notebook and pen in hand, writing down how much of everything he put in.  I know some people can cook to taste, and others need exact measurements.  Feel free to add the ingredients to your liking, or follow what I have written down.

Josh's Homemade Hamburger Patties

• 2 pounds, lean ground beef
• 2 tbsp. dried minced onion
• 1-2 tsp. garlic salt
• 1 tsp. onion salt
• 1 tsp. parsley
• 2 tbsp. A-1 sauce
• 1-2 tbsp. worchestershire sauce
• 1/4 tsp. liquid smoke
• dash of cayenne pepper
• 1/2 tsp. ground black pepper

About a half hour before you make the patties, let the ground beef sit at room temperature.  Combine all ingredients and mix with your hands.  Divide meat-mixture into 1/4-1/3 lb. patties, leaving them pretty thick.  Do not over-mix the meat!  Grill away and serve with your favorite toppings. 

Here is a list of our favorite toppings:

• Mayo or Miracle Whip
• Mustard
• A-1 sauce
• Lettuce
• Tomato
• Avocado
• Crisp Bacon (Josh)
• Blue Cheese Crumbles (Becky)
• Sauteed Onion (Josh) or Raw Onion (Becky)
• Mushrooms (Josh)
• Swiss Cheese (Josh)
• More Crisp Bacon (Josh)



Now, I will try and work my magic and get his insanely good Steak Marinade recipe!

Perfect Chocolate Chip Cookies

So, I have a confession to make. Even though I have been baking for years and years, and have made countless recipes, I have only made chocolate chip cookies maybe 5 times. Ever. And another thing...they are not my fave. Gasp! But they are 1 of like 2 desserts that my husband actually likes. (I know- I always have cakes/brownies/pies on my counter...I am selfish.) But I decided that he deserves to have the treats he enjoys as much as I do. So I started baking some chocolate chip cookies.

First, I used a "tried and true" recipe that is very popular.
They came out flaaaaat.

So then I used a "no fail" recipe that solved any cookie problem you could face.
They came out flat. (Notice, not as many "a's." They looked a little better, but still flat.)

Then I came across a recipe featured in the NY times that gave a lot of helpful hints. And I discovered that:
a. Apparantley, it is an exact science to make the perfect chocolate chip cookie. You have to be a flippin' chemist! Greeeeeaaat! I failed chemistry.
b. It helps to weigh your ingredients, instead of measuring. Turns out, my measuring cups measure about 2 oz. small! Good to know!
c. Do not, do not, do not overmix your dough! Mixing in the chocolate chips before you add the flour mixture really helps!

Those were my main problems. Also, this recipe calls for bread and cake flour instead of all-purpose. Apparantley the proteins in these flours react differently to the sugars and liquids and help make the cookie puff up. Bleh-more chemistry!!

Well, to make a short story long, I finally made the perfect chocolate chip cookie. Again, cookies are not my fave, but I did get many compliments on them, so I hope you enjoy them too!

Perfect Chocolate Chip Cookies
Adapted from : TidyMom

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 1/4 cups (10 ounces) brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs, room temp
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds semi-sweet chocolate
• Sea salt

Combine flours, baking soda, baking powder and salt in large bowl. Lightly whisk, then sift. Using electric mixer with paddle attatchment, cream butter and sugars until very light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Add chocolate chips and mix to combine. Add flour mixture and mix until barely combined, 5-10 seconds. Cover tightly, and refrigerate for at least 24 hours.

Heat oven to 350. Line baking sheets with parchment paper. For large cookies, use 3 oz. of dough (about 4 Tbsp.) and roll into ball. Make sure you leave enough room for them to spread out. My baking sheet could only hold about 4 large cookies. Bake for 18-20 minutes. For small cookies, roll 1 Tbsp. dough into balls. Bake about 8-10 minutes. When they are done baking, take them out of the oven and leave on baking sheet for at least 2 minutes, then transfer to wire rack.

Chicken Tortellini Salad

This is one of my go-to summer meals! It is fast, easy, and really yummy! (Please, no jokes...okay- maybe a few, but only in your head.) It is especially delicious if you make it in the morning and let it sit in the fridge all day, marinating it its own yumminess. And the leftovers are great too (which is saying something, because I am NOT a leftovers kind of person.) So if you have a fun summer day planned with activities to fill the day, then whip this up quickly and don't worry about it until it's time to eat!

• 1 package Cheese Tortellini, cooked and drained
• 1 package Grape Tomatoes, halved
• about 5 oz. fresh Spinach, chopped
• 2 Chicken Breasts, cooked and cut into bite-size pieces
• 3/4 cup Creamy Caesar Dressing
• 1/2 cup Parmesan Cheese, freshly grated

Combine all ingredients into a large serving bowl. Mix to combine. Refrigerate for at least 4 hours. When you are ready to serve, splash a little more dressing on, and stir. Garnish with more Parmesan Cheese.

Country Rolls

My sister made these rolls for me years ago, and they were incredible!! She made them with a bread machine, so if you have one of those, great! If you're like me, you'll have to make these the "hard" way, meaning waiting for the dough to rise, punching down, etc. But really, it's easy peasy!

3 cups flour (I use bread flour)
1 tsp. salt
1 pkg yeast
2+ Tbsp. butter
2+ Tbsp. brown sugar
1/4 tsp. Cinnamon
1 cup water (about 100 degrees)

Put all ingredients in a bread maker and push the dough cycle OR mix them with a mixer. Let them rise 2 hours. Punch down and let rise 1 more hour (or so). Roll them out and cut in to 24 sections, putting two sections in each of 12 muffin pan holes. Then let them rise again. I think a couple of hours is best. Bake at 375 for about 12 min. Run butter over the top right as they come out of the oven! Yummy!

Frothy Orange Smoothy

This is the best Orange Julius smoothie I have tried yet! And you probably have all the ingredients already on hand. I make myself one almost every single night. In fact, my daughter loves it so much that I had to start making them after she goes to bed. But when she would hear the blender going, she would sneak downstairs with her puppy dog eyes and beg me for some. So now, I just sneak her up a cup and its become our secret little tradition. I love it. Yum!

• 1/3 cup Orange Juice Concentrate
• 1/4 cup Sugar
• 1/2 cup Water
• 1/2 cup Milk
• 1/2 tsp. Vanilla
• 8-10 Ice Cubes

Place all ingredients in a blender. Blend on high until smooth. Enjoy!