Seasoned Roasted Potatoes - Recipe Recommendation

I have a super quick recommendation for you.

I was searching online the other day for an easy side to make with a couple of russet potatoes I bought for a steal (.49/lb).  I haven't had potatoes in so long and I wanted to try something different. I came across this SUPER easy recipe on Pinterest.   It was just what I needed.  I highly recommend trying it out.

Head on over to Kristin's page and check out her other tasty recipes as well.  I creeped through her website and have a few on my must-try list.

Note: I forgot to take a photo because I was too busy shoving the goodness in my mouth.  The photo below is Kristin's delicious photo so you can see why should try her recipe.

Seasoned Roasted Potatoes by Iowa Girl Eats

Springy Lemon Coconut Bars

This time of year makes me want to book my calendar with weekly Sunday brunches for the ladies. I love to search for spring brunch ideas and bookmark décor and menu ideas. My Pinterest boards are growing. I have several ideas in mind but really need to narrow it down to more reasonable and budget-friendly options. I get too excited sometimes and plan for extravagant décor and menu only to realize the important thing is to make quick and delicious options so that I have more time to hang out and relax with the ladies. A girl can dream though.

It doesn’t take much time, energy or cash to throw together a brunch. For example, I usually have a main dish such as a spinach quiche. I always have fruit in some form. My favorite is to just slice up strawberries and grapes and stir together with whole blueberries. Keep it simple. And I like to have a sweet dessert type dish if my main is savory. So I’ll have coffee cake or mini muffins made up from the day before to save me time the day of. That’s really all there is to it.

For beverages, I like to have lemonade or tea as well as ingredients for mimosas on hand. That way everyone has the option to have plain juice or kick it up with a splash of champagne. I usually have a couple of juices to try out. For Valentine’s brunch, I had blood orange juice and it was a hit over the normal orange juice. Plus it was a festive reddish-orange color.

These bars would make a great sweet addition to any brunch menu or just a sweet gift for a sweet friend. I found a few recipe ideas for lemon bars, lime bars and also ones that included coconut, which I love. It gives the bars a great texture and boost of flavor. Some lemon bars to me are too custard-like which I’m not always in the mood for. This filling sets up just right in my opinion. The coconut is optional if you’re not a fan.

Crust

1 c flour
1/4 c powdered Sugar
1/2 c (1 stick) butter, cold

Filling

3/4 c granulated sugar
1/4 c flour
1/2 tsp baking powder
2 large eggs, beaten
3 tbsp fresh lemon juice
1 – 1 ½ tsp lemon zest
1/2 c sweetened, flaked coconut


Preheat oven to 350 degrees. In a small bowl, combine flour and powdered sugar. Cut in butter with a fork or fingers until mixture resembles coarse meal. Press crust mixture evenly into a greased, 8 x 8-inch baking pan. Bake for 15 minutes. Set aside to cool while you prepare the filling.

Stir together sugar, flour and baking powder. Add beaten eggs; combine thoroughly. Add lemon juice, lemon zest and coconut. Blend well so all ingredients are incorporated. Pour onto cooled crust.

Bake for 25 minutes or until lightly browned on top. Cool. To help set up faster, place in the fridge for 30 minutes or more. Sprinkle with powdered sugar. Cut into bars. Store covered in the fridge so they stay firm.

Quick Mini Pie Bites

I love tiny desserts! I love them even more when they are super simple. I was having a craving after dinner and needed something easy and sweet.  I pulled a couple of ingredients together and figured the results couldn't possibly turn out bad.

I was right!  I'll be honest and say that I could have easily eaten all of them by myself but I'm so nice I shared with my husband.  He loves raspberry so I let him have most of the ones with raspberry jam.  I ate most of the pockets with cherry jam.  They tasted like little cherry pies. Yum! These would also be good with a scoop or two of vanilla ice cream. 

1 sheet of puff pastry
Jam of your choice (cherry, raspberry, apricot)
sugar for sprinkling
1 egg, lightly beaten

Preheat oven to 415 degrees. Butter a cookie sheet. Lightly beat the egg in a small bowl and set aside.  Fold out pastry and cut along seams to get 3 long strips. Then cut each of those twice so you get 3 squares. I used a pizza cutter as it the easiest and cleanest way in my opinion. Place the squares onto prepared cookie sheet.

Spoon about a tablespoon of jam in the center of each square of pastry. Pull up 2 opposite corners and pinch together, then the remaining corners and pinch corners closed in the center so it forms a little pouch. Brush with beaten egg and sprinkle a pinch of sugar over the top of each pouch.

Bake for about 15-18 minutes or until golden and puffy.  Makes 9 small bites.

Christmas Treats and Memories

Happy 12-12-12!! I know it's been a while since I've posted but it took me a bit to get motivated and feel the spirit of the holidays. I finally started holiday baking this week while listening to Christmas music and it did the trick. It also brought back sweet memories of making Christmas Sugar Cookies with my mom when I was younger. It was a tradition while we were kids but slowly went away as we got older and weren't all home together as often for the holidays. That made me sad. So I concentrated on the good memories such as decorating the tree, baking and decorating cookies. Also, my two younger brothers and I each got an ornament for several years with our name and year engraved on a brass ornament each year. I remember how each year we'd all get excited to see the previous year's ornaments and hang our own on the tree and mom would smile. She has such a pretty smile. I love her!

My husband and I started our own tradition by collecting ornaments throughout the year when we travel. We pick out an ornament everywhere we visit and try to put the year and location if it doesn't already show it. It's fun to decorate the tree each year and reminisce about where we've been each year and add the new ornaments we've accumulated that year. We hope to pass on the tradition someday to our future children and share our stories and memories with them while we drink hot cocoa and decorate the tree.

Some of our favorite ornaments so far...

Japan 2012

Maui 2011

Prague 2007 (My husband's favorite)

Budapest 2007

Back to the goodies. I decided to make a variety of treats. I usually bake more cookies but decided to mix it up a bit by adding some snack mixes and bread.

I baked my first batch of Rosemary and Kalamata Olive mini breads. They turned out really tasty and will be a great addition to any snack tray or meal. I used the recipe from Baking Bites. Their recipe is for one loaf but I was able to make 4 mini loaves out of the recipe.

One of my husband's favorite Christmas treats is the snack mix I put together each year. It's super simple and great to giveaway or put out for your holiday party. I like the colors!! I don't even remember how I came up with it but I assume the colors had something to do with it.

Christmas Snack Mix

1/2 c pistachios (I remove shells to make it easier to eat)
1/2 c pecans (any of your favorite nuts would work)
1/2 c white chocolate chips
1/2 c craisins or dried cherries

Makes 2 cups of snack mix. Can easily be doubled.

I also made some easy Cinnamon Sugar Pretzels and drizzled with green colored white chocolate. Six Sisters has a great easy recipe that I used.

My latest treats were Shortbread Cookies. I love eating them with coffee or hot cocoa all winter long. This recipe makes a lot so whether you plan to gobble them up yourself or share, you'll have plenty. I used the recipe from my all-time favorite blogger and desperate housewife, The Pioneer Woman.

Now get baking and spreading the holiday joy in the form of homemade goodies!!

Halloween Treats

If you're anything like me, you procrastinate and you are STILL trying to decide what to make last minute for Halloween treats. Below are a couple of quick sweets that any boy or ghoul would enjoy!

Ghost Pops
Jumbo Marshmallows
White Melting Chocolate
Popsicle Sticks
Black Decorating Gel
Lollipop bags and twist ties
Wax Paper

Melt chocolate in microwave safe bowl in 15 second increments, stirring after each 15 seconds until smooth. Insert Lollipop sticks in marshmallows. Holding stick, dip marshmallows in chocolate. If needed, use a spoon to scoop chocolate on top for better coverage. Place on wax paper to dry. Add eyes and a mouth with decorating gel.

Spider Cupcakes
Chocolate Cakemix (Baked as directed in cupcake liners)
Chocolate Frosting
Black Licorice
Red Hots
Brown Sprinkles (or as my husband calls them, "Jimmies")

Bake cupcakes as directed on cakemix package. Let cool and frost each cupcake. Sprinkle jimmies on top. Cut each licorice piece in half lengthwise and cut in half horizontally. (Adjust size as you prefer for length and width of legs) If you can find licorice rope, it would be much better in my opinion. Add 2 red hots for eyes.

What are some of your favorite treats to make for Halloween? Leave a comment and let me know.

Welcome Fall with an Apple Braid

I try to take shortcuts as much as I can while in the kitchen to save time.  It's worth it to have more time to spend on another dish or to visit with friends and family.  I've learned over the years that the last thing I want to do while I have visitors is to slave away in the kitchen, sweating and stressing out while everyone else is relaxing and enjoying the meal.  I'll still slave away as needed but where I can cut it out, I go for it. 

For a shortcut, one of my favorite ingredients to use in a recipe is crescent roll dough. You can make a lot of things with this little tube of pre-made dough. Adding fruit to it to make a Danish-type dessert is so easy and the results are delicious. I used apples since fall is here and I love the homey smell of baking apples with cinnamon. The scent filling the house reminds me how much I’ve missed the cooler weather. It also makes me daydream about all the delectable treats I want to make for dinner, dessert and holidays. I love it!

Crescent Rolls are usually on sale or you can find coupons online to save money but they aren't ever that expensive.  You can find it in the refrigerated section with the pie crusts and pre-made cookie dough.  

1 tube of crescent roll dough

1 medium apple, sliced thin or diced (I used Granny Smith)

2 tbsp flour

2 tbsp sugar + 1 tbsp for topping before baking

1 tsp cinnamon

pinch of nutmeg

Preheat oven to 350 degrees.  

In a large bowl, stir together flour, sugar, cinnamon and nutmeg.  Add in apples and stir until coated with dry ingredients. 

Press out the rectangle of the crescent roll dough onto a cookie sheet.  Make sure to press all seams together.  Pour apple mix down the center of dough, leaving a half finger length on each side.   

With a small knife, make slits down each side of dough.  Braid or fold dough over the filling so it makes a braid.  For the ends, I try to fold up and pinch the sides together so the filling doesn't run out onto the pan.  You can use the photo as a reference to how mine looked.  Sprinkle 1 tbsp sugar over top of dough.

Bake for 15-20 minutes or until golden brown.  This is perfect served warm with a maple glaze.  Or you could serve with vanilla ice cream.  Enjoy!

Tailgate with Garlic Parmesan Wings

 
The best time of year is right around the corner friends.  Fall/Autumn is amazing for a plethora of reasons.  It brings us crisp cool weather, delicious soups and stews to warm our souls, the smell of leaves and football.  I could go on and on, as it’s my favorite season.

These wings are the perfect snack for your crew while they cheer on their favorite team during football season.  They’re actually great for anytime but football is here and wings and football go together so well.  I hope you enjoy as much as we did!

I bought a big package of wings on sale and decided I’d make a first attempt to make a mouth-watering coating so we could have homemade wings.  This is a much more cost efficient option than eating out. My husband and I both love Garlic Parmesan so that is what I chose to try out.   They turned out better than I expected.  My husband usually likes his wings fried vs. baked and well done.
I took a chance by baking them and just left them in a little longer to get the crispiness to his liking.  I also cut up celery and carrots into sticks and served with an individual bowl of ranch dressing.  He loved them!

Ingredients

• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 /2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 1/2 pounds chicken wings
• 4 tablespoons butter, melted
• 2 tablespoons dried basil
• 2 garlic cloves, finely minced
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon seasoning salt (I used Emeril’s Original Essence but Lawry’s would work)

Instructions

1. Preheat oven to 425F. In a small bowl, mix together the oregano, garlic powder, onion powder, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 30-40 minutes or until skin is golden brown. (I left them in for about 50 minutes for extra crispy.) I flipped them half way through so that both sides get crispy. While the chicken is baking, mix together the butter, dried basil, garlic, Parmesan cheese and seasoning salt.
3. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese or ranch dressing.

Chocolate Bundt Cake with Salted Caramel Sauce

Chocolate, caramel and salt go so well together. Anytime I see a treat with these ingredients featured, I must taste it. (And yes, I even got the glazed doughnut from 7/11 one day that was topped chocolate glaze, drizzled with caramel and sprinkled with sea salt. It was so good and so bad for me! I couldn't resist) Forget I told you that. If I see a recipe I must make it. My husband and I both love this flavor combo and have been addicted to a Fleur de sel caramel ice cream we discovered one day at the grocery store. Fleur de sel is a potent and delicious sea salt.


I think the first experience I tried where I actually fell in love with this flavor combination was when my husband made these Espresso Caramel Bars for my birthday one year. His favorite chef is Giada De Laurentiis so most of his dishes are using her recipes. Wow, they were amazingly delectable and addictive. Beware and be prepared when you make them. Your friends and family will request them from you often.


This cake is easier to make in my opinion. If you haven't had the awesome experience to try the chocolate-caramel-salt combo, you're missing out. Take the leap and enjoy!


Chocolate Bundt Cake
1 c brewed coffee
1 c butter, unsalted
1/2 c Guinness Beer
1/2 c cocoa powder, plus some for dusting the pan
1 1/2 c sugar
2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla

Caramel Sauce
1 c sugar
1/4 c water
1/2 heavy cream, warm
2 tbsp butter, unsalted, softened
1/2 tsp salt
1 tsp vanilla
1 tsp coarse sea salt to sprinkle over top of cake

Preheat the oven to 325 degrees F.


Brew 1 cup of coffee. Set aside. Butter the bundt pan and sprinkle in a couple of tablespoons of cocoa powder and shake around to coat the pan evenly to prevent sticking.


In a small saucepan, melt the butter with the coffee, Guinness and cocoa powder stirring with a whisk. After the butter is melted, incorporate the sugar and whisk until dissolved. Transfer the mixture into a large bowl and set aside to cool for about 5 minutes.


In a medium bowl, combine the flour, baking soda and salt. In a smaller separate bowl, whisk together the eggs and vanilla. Whisk the egg mixture into the cooled chocolate mixture.


Slowly add the flour to the chocolate mixture and whisk until all ingredients are combined.


Pour the batter into the bundt pan and bake for 45-50 minutes or until toothpick inserted in middle comes out clean.


When cake is done, let cool for one hour before attempting to remove from pan. Run a rubber spatula around the edges to loosen from pan and gently flip pan over onto a wire rack. It should remove easily.


While cake is cooling, make the caramel sauce. To a medium saucepan, add sugar and water over medium-high heat. Place cream in a separate small saucepan and heat until warm.


Stir the sugar and water until sugar has melted. Let the sugar it without being stirred. The caramel will start to boil and turn a golden brown color. When the coloring happens, remove from the heat. Stir in the warm cream and whisk. Add salt, vanilla and butter and continue to whisk until everything is combined. Set aside to cool for about 5 minutes. Drizzle caramel sauce over the cake and sprinkle the sea salt. Enjoy!

Sausage and Carmelized Onion Bread Pudding

Most bread puddings I've had are sweet. They were either for breakfast or dessert. I was in the mood for something savory and it was lunch time but I still wanted bread pudding for some reason. I can't decipher the reasoning behind my stomach and tastebuds sometimes but I just go with it. So I decided to go for a savory bread pudding.

A friend was coming to visit and I wanted to surprise her with something different. I turned it into a brunch. I went with this Sausage and Carmelized Onion Bread Pudding as it was light, yet filling.



4 oz pork sausage
1/2 c water
1 1/3 c milk
1/8 tsp salt
2 large eggs
1 large egg white
8 slices french bread, day old, cut into 1 inch cubes
1 yellow onion, chopped
1/2 c sharp cheddar cheese, shredded
Cooking spray

Preheat oven to 350 degrees F. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add onion and cook for about 10 minutes or until carmelized into a beautiful brown, stirring occasionally. Stir in water and cook for an additional 5 minutes, stirring occasionally.

Remove onions from pan to a small bowl and set aside. Coat pan again with cooking spray. Crumble sausage into pan. Stir and cook until browned. Add onions back to pan and stir to combine. Once combined, pour onto a paper towel covered plate or bowl. This will help soak up any additional grease. Set aside.

Whisk together, milk, salt, eggs and egg white. Add bread and gently toss to coat all pieces.

Stir the sausage and onion mixture into the bread mixture. Spray a 8-9 inch baking dish. Add the combined mixture. Sprinkle evenly with cheese. Bake for about 40 minutes or until golden brown. Enjoy!

Apple Monkey Bread

I'm sure I've mentioned it before but I absolutely love the smell of cinnamon and sugar!  Make a dessert using the heavenly ingredients as a main feature and put it in the oven and I'm done for!  Some of my favorites: Cinnamon Rolls, Snickerdoodle cookies, Coffee Cake.  I have been itching to try out a semi-homemade monkey bread for months now.  I had some energy and luckily the ingredients and decided it was time to give in to the temptation.  I made 4 individual servings which was really convenient.  I'll admit, if I made just one big one, I would have just eaten it all by myself in one sitting with no regrets.  None!

The caramel sauce that pools at the bottom of the dish is sinful but soooo good!  You can also make your own glaze or caramel sauce to add on top.

1 can biscuits (I used Grands flaky layers)
1 c sugar
2 tbsp cinnamon
1/2 stick butter, melted
1 small green apple, cored, peeled and finely diced

Melt the butter in a small bowl.  In a separate small bowl, stir together the cinnamon and sugar.  Cut the biscuits in quarters so you'll have 4 pieces from each biscuit.  I set piles of 6 pieces aside for each ramekin.  I worked in batches and dipped biscuit pieces in butter, then rolled in the cinnamon and sugar.  Add to ramekins.  Then rolled the diced apple pieces in cinnamon and sugar and sprinkled about 1 tablespoon in each ramekin.   Bake for 16-18 minutes or until biscuits are cooked through.   Serves 4 individual ramekins.

Mexican Pasta Bake

Spring has definitely arrived!  The DFW area was hit by a couple of tornadoes yesterday.  The sirens started going off just after lunch while we were at work.  We took shelter in the bathrooms at least 3 times.  The boss finally decided we weren't going to get any work accomplished for the rest of the day and allowed us to go home if we wanted.  There tornadoes that touched down caused destruction in various places.  Luckily, no one I know was injured or had any damage.  My thoughts go out to those that lost their homes.  Check this out to see some crazy pictures. 

People were anxious to get home to their families so we were released from work when there was a break in the storm.  The storms in my area were finally calm to a light rain when I got home so I decided to take advantage of the extra time to make something new and hopefully delicious for dinner.  I used the same ingredients I usually throw in a crockpot and decided to make a casserole out of it.   My husband said this is better than the crockpot version.   Try it out either way.  **If you go the crockpot route, add everything to the crockpot except the pasta and cream cheese.  Cook on low for 6-8 hours. Add pasta and cream cheese the last hour of cooking on turn on high.

1 lb pasta (Any tube or corkscrew pasta would work best, I used rigatoni)
2 chicken breasts, cooked and shredded (if you do crockpot method, you can put it in raw)
1 c chicken broth
1/2 block cream cheese, softened at room temperature
1/2 tsp cumin
1/2 tsp salt
1 c salsa
1 small can diced green chiles
1-15 oz can black beans, drained and rinsed
2 c mixed veggies (I used the frozen peas, corn, green beans and carrot mix)
2 c cheddar jack cheese, shredded

Preheat oven to 375 degrees.  Cook pasta according to package.   Drain and add to large bowl with veggies and stir.   Set aside.  In a separate medium bowl, mix together the chicken broth, cream cheese, cumin, salt and salsa.  Stir into pasta and veggies.  Add green chiles and veggies.   Pour half the pasta mix into a buttered 9x13 baking dish.  Sprinkle with 1 cup of shredded cheese.   Add remaining pasta mix and top with remaining cheese.   Bake for 30-35 minutes or until golden and bubbly. 

Alfredo Pasta Bake

Pasta.  It is such a versatile ingredient.  You can make so many simple dishes.  This is why I love it.   You can simply add a little olive oil, your favorite fresh herb, salt and pepper for a super light no-sauce spaghetti.  When I’m in a hurry I like to melt about 2 tablespoons of butter in a saucepan and let it brown just a little until I smell that nuttiness.  Then I stir in a splash or two of balsamic vinegar, season with salt and pepper and taste.  That’s what I call a BBB Sauce. (Brown Butter Balsamic sauce) 

Just because you’re on a diet or trying to eat healthier, doesn’t mean you can’t have pasta every now and then, especially if you use the whole-wheat version.   We’re all human so we crave these delicious carbs.  It’s okay.   You should give in and enjoy.   It’s also a great way to get kids to eat their veggies.  Mix veggies in with pasta together with a light sauce and it will all taste good to them.   The tasty sauce will coat the veggies adding flavor.

I made this dish when we had a friend over to watch a TV show one night.   I wanted something creamy but not too heavy.   I’m all about cream sauces of any kind.  I love alfredo sauce but it’s always so rich and filling.    So I tried not to make so much of it to mix with our pasta and veggies.   You don’t want the pasta to be swimming in sauce but you also don’t want it to be dry.   I love how this turned out.   A small portion of this gave me the fix I needed for the creaminess I was craving. 

Alfredo Pasta Bake

1lb penne (or other fun pasta shape such as bowties)

2 c frozen peas

3-4 slices cooked bacon, diced or crumbled into bite-size pieces

4 tbsp butter

4 tbsp flour

¼ c heavy whipping cream

4 tbsp parmesan cheese, shredded (plus 4 tbsp for top)

salt & pepper to taste

fresh grated nutmeg (optional but adds a nice flavor – just run the seed over a micro plane about 4-5 times.  You don’t need much just the hint.)

Cook the pasta according to directions on package.   Drain pasta, reserving ¼ c of the water to set aside.  Then stir pasta in a large bowl with the peas (this helps defrost the peas).   Preheat oven to 375 degrees F.   Prepare a 3- quart casserole dish with butter or spray with cooking spray.

Melt the butter in a small saucepan.  Stir in the flour and let it soak up all the butter until it’s like a paste.   Then whisk in the whipping cream until there are not clumps.    Whisk in the parmesan cheese until melted. Whisk occasionally while it cooks and thickens.  Don’t let it boil.   Season with salt and pepper to taste and the nutmeg if you choose.    Once it’s warmed through and thickened up just a bit, pour the sauce in the large bowl over the pasta and peas.  Stir in half the bacon.   If it gets too thick or glue-like, pour in some of the reserved pasta water to help thin it out.  It should be creamy.  Pour the pasta mix into the prepared casserole dish.  Sprinkle the remaining bacon pieces over the top and the remaining parmesan cheese.   Bake about 25 minutes.  Serve with your favorite salad.  Serves 6-8 generous portions.

Strawberry Scones

 

I don’t know about you but I love when strawberries are in season!  It’s even better that they are on sale most of the time.  Double bonus!! I buy several packages at a time of these fresh ruby red gems and then come up with tasty ways to use them in recipes.  As I hull and clean them, I can’t deny that I steal a few nibbles for myself.  There’s nothing like biting into a ripe and juicy strawberry.  This fruit definitely says summer to me and it is officially here in Texas!

For a quick treat, hull and clean your preferred amount of strawberries.  Fill a piping bag with homemade or store-bought no bake cheesecake filling.  Pipe the filling into the middle of the strawberries and you have Strawberry Cheesecake Bites.  Enjoy as many as you want for breakfast or a snack!

I decided to make scones one evening to take to work the next day for breakfast.  I thought it would start everyone’s Friday off right.  I’ve made scones in the past but these have been the best by far in my humble opinion.  Each one was fluffy and perfectly golden just the way a scone should be.  It helps that it has a lot of butter.  Please disregard that last little fact and enjoy them.  You deserve it!

Strawberry Scones

1 c hulled and finely diced fresh strawberries

4 c flour

¼ c sugar, plus 2 tbsp for sprinkling

2 tbsp baking powder

2 tsp salt

¼ tsp nutmeg, freshly ground

¾ c (3 sticks) cold, unsalted butter, cut in small cubes

4 large eggs, lightly beaten

1 tsp vanilla

1 c cold heavy cream

1 egg beaten with 2 tbsp water or milk, for egg wash

Preheat the oven to 400 degrees F.  Line 2 large cookie sheets with parchment paper, set aside.

Place diced strawberries on several sheets of paper towels to absorb their juice.  Meanwhile, mix 4 cups of flour, ¼ cup sugar, baking powder, salt and nutmeg in a large mixing bowl.   Using your fingers or a fork, cut the butter into the dry ingredients until the flour-coated pieces are about the size of peas. 

Add the strawberries, tossing them gently to coat them.   Make a well in the mixture.   Stir the eggs, heavy cream and vanilla in a measuring cup until the eggs are lightly beaten.    Add the wet mixture to the well of the dry mixture.  With as few strokes as possible, gently stir the dough until just blended.  You should still see lumps of butter in the dough. 

Flour your hands and turn dough onto a lightly floured counter or a large cutting board.   Roll out the dough to a 3/4-inch thick rectangle.   Cut with a sharp knife into squares.  Then cut the squares in half diagonally to make triangles. (Or whatever shape you desire) 

Carefully place scones on the lined baking sheets about 2-3 inches apart.  Brush the tops with egg wash.  Sprinkle with sugar and bake for about 20 minutes or until golden brown.  Makes about 16 large scones.  **They are best served warm.  If cold, zap them in the microwave about 15 seconds. 

Meatball Pasta Bake

I love to cook and bake.  But I still always look for motivation to get me in the kitchen.   Especially after a long day or even long week at work.  I definitely need to be in that certain mood to make a blog-worthy dinner happen sometimes.   Cooking can be time-consuming and then turn into a chore if you don't have fun or make new recipes regularly.   However,  if I have company over for a small party or just to watch trashy tv shows that definitely helps to get me super excited to whip up something for dinner.   Whether it be a new dish I've wanted to try or a trusty standby that I'm dying to share, you can count on me to put all my effort into it.   This is a perfect dish if you have guests or if you want lunch and dinner for an extra day or two.  

If you make your own pasta sauce, you know it tastes so much better the longer it cooks or has time to mingle with all the ingredients.  If you have the time to prep this a day in advance, it tastes much much better.   If not, don't let that discourage you from trying this recipe out.  It's still tasty either way!   

Meatball Pasta Bake

SAUCE
2 tbsp olive oil
2 large garlic cloves, chopped
1/4 lb pancetta or bacon, chopped
2 - 14oz cans tomatoes, diced (Italian Style) with the liquid
1 tsp oregano or Italian seasoning
1/4 c parsley, chopped
1 lb tube pasta such as penne or rigatoni
1/2 lb fresh mozzarella cheese, cut into small cubes
1 c ricotta
1/3 c parmesan cheese, grated, plus 1/4 c for the top

MEATBALLS
1 thick slice Italian type bread, crusts removed
1/4 c milk
1 lb Italian sausage, casings removed
2 large garlic cloves, chopped
1 large egg, lightly beaten
1/4 parmesan cheese, grated
3 tbsp parsley, chopped
3 tbsp olive oil

Make the meatballs first, soak the bread in the milk until the milk has been absorbed.  Squeeze the bread dry and crumble into a bowl, together with the sausage, garlic, egg, parmesan and parsley.  Mix well and season with salt and pepper.  Roll into small balls with wet hands.  Heat a oil to a large frying pan over high heat.  Add the meatballs and brown them on all sides, shaking the pan regularly so they brown evenly.  Remove meatballs from pan and set them aside. They won't be completely cooked but that is okay as they will simmer with the sauce and finish cooking.

Combine the oil, garlic and pancetta into the same frying pan and cook over medium-high heat until pancetta or bacon browns, about 5-7 minutes.  Add tomatoes, oregano and parsley.  Bring to a boil, then add meatballs to sauce and simmer over medium-low heat until the sauce thickens, about 20 minutes.   Taste test the sauce.  Add salt and pepper as needed.

At this point you can store the sauce in a sealed container in the fridge overnight until you need.

Preheat the oven to 400 degrees F. 

Cook the pasta per the directions on the package.  Drain, reserving a 1/4 c of the cooking liquid.  Combine the pasta in a large bowl with the tomato sauce and meatballs, mozzarella, ricotta and 1/4 c of the parmesan.  Add enough of the cooking liquid to moisten everything.

Transfer to a large greased baking dish, sprinkle with the remaining 1/4 cup of parmesan and bake for 20 minutes until the top is golden and cheeses are bubbly.  Serves 6-8.

Festive Treats

I think everyone at work is on a diet because of me.   I bring in treats for them to try new recipes or I just share goodies to celebrate a holiday or birthday.  They hate the temptation, then love when they finally give in.   These cookies were so freakin' easy and tasty!  I brought them in for St. Patrick's Day. I'm glad I left some at home to share with the hubby and have for snacking all weekend.   Try them out!  Be prepared my fellow co-workers... someone's birthday is next Tuesday.  I am whipping up a special treat to celebrate!

Festive St. Patty's Cookies

Shortbread Cookies
2 sticks unsalted butter, softened
1/2 c powdered sugar
1 tsp vanilla
1 cup flour
2 c white chocolate chips
green sugar crystals
crushed pistachios
green food coloring

Preheat oven to 350 degrees F.   In a large mixing bowl, add butter and powdered sugar.   Cream together until mixed.  Add vanilla.   Gradually add flour.  Mix well.

You can roll it out onto a lightly floured surface and cut in shapes or use cookie cutters. Or just simply shape a tablespoon of dough into logs or squares.  Leave about 2 inches between each cookie.  Bake on ungreased cookie sheets for about 9-12 minutes or until edges are golden brown.   Cool for 2 minutes on pan and then move cookies to wire racks to cool completely.

You can drizzle or spoon melted chocolate over cookies. Then sprinkle with toppings of your choice.   I spooned white chocolate and sprinkled green sugars or pistachios over mine.  I also colored the white chocolate with green food coloring on some.  Makes about 24 cookies.

Healthy Greek Thin-Crust Pizza

Pizza is on the list of foods that I would eat everyday and be totally content.  I've always said it includes the 4 food groups that they beat into our brains growing up.  (Crust=Bread, Cheese=Dairy, Pepperoni or Sausage=Meat,  Mushrooms or Tomatoes from the sauce=Vegetable)

I bought the Pillsbury thin-crust pizza dough to try.  I have tried the regular pizza dough and it's too thick and doughy in my opinion.   The thin-crust cooked perfectly.  It was crispy but not too thin or dry.   I had just a few ingredients on hand that I just threw on to see what it would taste like.  I didn't add a sauce because I didn't have any and really didn't think it needed much with all the flavor in the toppings.  Pizza is all about personalizing to make it your own and put whatever you like on it.   Here's my tasty creation.  I hope you enjoy!!

2 tbsp olive oil
1 pkg Pillsbury thin-crust pizza dough
1 tsp garlic, minced
1 tsp dried oregano or Italian seasoning
1/4 c sun-dried tomatoes, chopped
1 pkg frozen spinach, thawed and drained
1/4 c parmesan cheese, shredded
1/4 c mozzarella cheese, shredded
1/4 c feta cheese
pinch of salt

Preheat oven to 400 degrees.  Spray a cookie sheet with non-stick spray and roll dough out.   Drizzle dough with about 1 tablespoon olive oil, dried oregano or Italian seasoning, parmesan and mozzarellla cheese.  Bake for 5 minutes (I believe that is what is directed on package but double check.) 

Take the crust out of the oven and add the toppings.  Spinach, sun-dried tomatoes, minced garlic, feta cheese.  Sprinkle with a pinch of salt. Drizzle about a tablespoon of olive oil on top.  Bake for 8 minutes or whatever package says.  Slice sicilian-style (squares) and enjoy!

Buffalo Chicken Mac N Cheese

Say cheese!! My husband has been begging me to make this for months now.  I finally snuck it in on the menu and he was so excited.   It turned out really tasty and creamy.   This is a perfect potluck dish to share.  To be honest, I had never made my own homemade mac and cheese until this.  I know!   I'm out of my mind.   And I LOVE cheese especially in macaroni and cheese.   I really need to stop being such a procrastinator.   This made so much we ate on it for 2 days (dinner & lunch) and had enough to share with two people at work for lunch.  They loved it! Beats eating Lean Cuisines for a day. 

I used Tabasco as that is what we had on hand.  **You can really use about any hot sauce but a thicker one you would use about 1/4-3/4 cup.  (or whatever amount to your taste)

2-3 c chicken, cooked and shredded

1 lb elbow macaroni or another fun shaped pasta (like corkscrews or rotini)

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 garlic cloves, minced

1 tsp salt

1/2 tsp ground pepper

1 tsp thyme

2 tsp Tabasco sauce**

2 tbsp flour

2 tsp dry mustard

2 1/2 c half n half

1 lb sharp cheddar cheese, shredded or cubed

8 oz pepper jack cheese, shredded or cubed

2/3 c sour cream

1 c panko (Japanese breadcrumbs)

1/2 c blue cheese, crumbled

2 tbsp chopped fresh parsley (or use dried if you have that on hand)

7 tbsp butter, unsalted

Preheat oven to 350 degrees.   Butter 9x13 baking dish.  Bring large pot of water to boil.   Add pasta and cook until al dente, about 7 minutes.  Drain.

Meanwhile, melt 3 tbsp butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes.  Then add the hot sauce and simmer an additional minute.

Melt 2 tbsp butter in a 4 qt- saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half and half and stir about 2 minutes.  Whisk in the cheddar and pepper jack cheeses then whisk in the sour cream until smooth. 

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly over the top.  

Put the remaining 2 tbsp of butter in a medium microwave-safe bowl and microwave until melted.  Stir in the panko crumbs, blue cheese and parsley.  Sprinkle over the macaroni.  Bake 30-40 minutes or until bubbly.  Let rest about 10 minutes before serving.   Serves a small army!

Whoopie Pie Wednesday

Cakeballs are fabulous.  Cupcakes are fabulous.  Anything with frosting is fabulous.  Whoopie Pies have now been confirmed by me as fabulous!  I've been wanting to try these out for a while now.  I finally caved.  I made Red Velvet and Devil's Food. Ohh emm geeee!!   Babe, you're taking these to work for the guys to devour.  I've had one of each flavor and I'm going to have to let them go far away from me or I'm gonna have to call in sick tomorrow just so I can stay home to stuff my face with this sweetness in private!

Cookies
1 Box Cake Mix (any flavor)
2 eggs
1/2 c butter (1 stick)

Beat ingredients in a mixer until combined.   Using cookie scoop, place them on ungreased cookie sheet about 2 inches apart. Bake 10-11 minutes.  Let cool in pan about 5 minutes transfer to rack to cool completely while you make the filling.  Or you could just enjoy them as cookies.  They're very moist! But why wouldn't you want frosting?!

Cream Cheese Filling
1 pkg cream cheese, room temperature
2 c powdered sugar
1 tsp vanilla

Beat all ingredients in a small bowl until combined.   Add powdered sugar in increments of 1/2 c to thicken if needed.  Spread about 2 tablespoons of filling on the flat surface of cookies and sandwich together.  Makes 16 cookie sandwiches.

4th of July & Berry Cobbler

I hope everyone had a safe and happy 4th of July.   Thankfully the rain subsided and we were able to enjoy fireworks last night.  We brought Daxter along with us as well.   He was excited at first and we were having second thoughts but after we settled in, he relaxed and was more calm.   He even watched the beautiful fireworks with us and it was almost as entertaining to watch him than the show.   I'm sharing a cobbler recipe that I made that turned out wonderful.  It had a perfect berry flavor and crispy, buttery crust.  Thanks for the idea Pioneer Woman!

1 c self-rising flour
1 c milk
1 stick of butter, melted
1 c sugar + 1/4 c, separated
1 c raspberries
1 c blueberries
1 tsp vanilla

Preheat oven to 350 degrees.  Melt butter in a microwavable dish.  Set aside to let cool.  Pour 1 c of sugar and all the flour into a mixing bowl, whisking in milk.  Mix well.  Then, pour in the melted butter and vanilla and whisk it all well together.  Butter a baking dish.

Rinse and pat dry the berries.  Pour the batter into the buttered baking dish.  Sprinkle the berries over the top of the batter, distributing evenly.  Sprinkle the 1/4 c sugar over the top.

Bake for 1 hour or until golden and bubbly.  Serve with ice cream or cool whip.

S'mores Brownies

I've been on a chocolate kick so I made brownies... again.  I can't help myself!  ;p  But at least I don't mind sharing with others.  I even made a batch to give away to a friend and her kids.  Yes, the whole batch!  Okay, I'll lay it all out there... she let me have 1 while I was at her house drinking wine.  They went so well together.  I used my previous brownie recipe from the Peanut Butter & Nutella Brownies as the base and then made it into S'mores brownies.  I left out the peanut butter and nutella and then just added more cocoa along with some chocolate chips then topped with marshmallows and graham cracker crumbs.  mmmm So good!!

1/2 c butter, melted

1 c sugar

2 eggs

1 tsp vanilla

1/2 c flour

1/4 tsp baking powder

pinch of salt

1/2 c cocoa powder

1/2 c plus 1/4 c separated, semi sweet chocolate chips

6 large marshmallows, cut or torn into small pieces

2 tbsp graham cracker crumbs

Preheat oven to 350 degrees F.  Line 8x8 baking pan with parchment paper.  

Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine. 

Stir the sugar into the melted butter.  Beat in the eggs one at a time, then stir in the vanilla.  Add the dry ingredients and mix to combine.   Stir in 1/2 c of chocolate chips.

Pour mix into the prepared pan.   Top with marshmallow pieces, remaining chocolate chips and graham cracker crumbs and bake for 20-25 minutes or until top forms a crust. 

** I baked for 20 minutes and kept checking every 5 minutes after that with a toothpick to make sure it came out clean.  I think it was done at 30 minutes but every oven is different.