Search This Blog

Tuesday, June 25, 2013

Mint Brownies

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting


1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Monday, June 24, 2013


For fathers day I decided to try a new crepe recipe when I couldn't find my go to recipe.  This one from Alton Brown was yummy.  Though I only got 12 crepes out of a single batch, if your family is like mine this necessitates at least a double batch.  Hope you enjoy this one.  

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in seal-able plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Sunday, June 23, 2013

Waffle Cookies

Another recipe by..... you guessed it, my mother.  These were a fun cookie to make growing up, though I think I like them more when made with the thinner waffle iron, instead of the Belgium waffle irons.  they still taste good either way.  You can frost these with icing, or a glaze or ganache, or just dust them with powdered sugar.  Either way they are a fun treat.

3/4 C. Sugar
2 eggs
6 Tbsp. Cocoa

Mix well, then add
1 C. Flour
1 tsp. vanilla

Drop by spoonfuls onto waffle iron. Cook for 25-35 seconds each. Frost with favorite recipe.

Saturday, June 22, 2013

Hot Caramel Sauce

Another one of my mother's recipes.  My Sister and I have been trying to save some of our families classic recipes that our mom made while growing up.  This is the perfect recipe to eat over Ice Cream.  It's also fabulous for a fondue party as well.

1 Tbsp flour
1/2 c. brown sugar
1/2 c. white sugar
1 Tbsp. corn syrup
3/4 c. water
2 Tbsp butter
dash of salt

Combine ingredients, cook over low heat till sugar is dissolved and mixture has come to a rolling boil and started to thicken. Makes 1 cup.

Friday, June 21, 2013

Chicken Posole

Kevin's dad always makes Posole when we are up  at their house, and I love it.  It is spicy and filling and yummy.  If you have never tried it, you need to!  You won't be sorry you did.  I always love to eat it with raw cabbage and radish, it helps to mellow the spices well.  

Serves 8
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes: lime juice, oregano, onions, radishes, avocado, cilantro and cabbage.


  1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
  2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
  3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. 
  4. To serve, divide among bowls, and garnish as desired. 
This can be frozen, which makes it easy to make a big batch like this and freeze 1/2 of it and use it on a night when i'm feeling lazy and don't want to cook.

Wednesday, June 19, 2013

Chicken Tikka Masala

Chicken Tikka Masala

I love Indian food, seriously, it is an obsession some times.  Thankfully my family put's up with my love.  This is a great recipe and is full of flavor.  You can either serve this over plain rice or you can do seasoned rice.  I prefer plain rice so I can enjoy the flavors on the sauce and meat.

1 C. plain yogurt (I use low-fat)
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. half and half (I often use Fat Free half and half)
¼ c. fresh cilantro, chopped

1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.

Tuesday, June 18, 2013

Sloppy Joes

I needed a new sloppy joe recipe, I was done with my mom's recipe, I needed something more bold and flavorful.  I found exactly what I was looking for.  These sloppy joes from The Pioneer Woman are savory, yet tangy and yummy. I'm not going to lie when I say that I might have eaten the mixture straight from the container the next day without a bun.  Yep, they were that good.


  • 2 Tablespoons Butter
  • 2-1/2 pounds Ground Beef
  • 1/2 whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • 1/2 teaspoon Red Pepper Flakes (with my kids I added less than this, so it wasn't too spicy for them.)
  • Worcestershire Sauce, To Taste
  • 2 Tablespoons Tomato Paste (optional)
  • Tabasco Sauce (optional; To Taste)
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Kaiser Rolls
  • Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Monday, June 17, 2013

Dutch Oven Missisippi Mud Cake

This recipe comes from Byron's Dutch Oven Recipes.    We always love trying new dutch oven recipes when we go camping, and this one is AMAZING... super rich, but really yummy.  

1 yellow cake mix; prepared as directed


10 oz. bag semi-sweet chocolate chips

3/4 cup chopped pecans

powdered sugar

Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.
Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.
Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.
Dust top of cake with powdered sugar just before serving.
Serve warm with whipped cream.

Saturday, June 15, 2013

Moo Shu Noodles

This is another amazing recipe that I got quite awhile ago from Mel's Kitchen Cafe. It is a quick go to recipe.  I often times in a crunch will use coleslaw mix if I have it in the fridge instead of slicing the cabbage.  I also love to add different veggies to the mix.  sometimes bean sprouts, carrots, snow peas, and  bok choy is always great in this recipe.  

12-ounces fettuccine
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth

Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.

In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

Thursday, June 13, 2013

Carmel Popcorn

I saw this recipe on Mel's Kitchen Cafe, and since I am a lover of all things ooey and gooey I knew I'd have to try this one, especially since it must be good for you with the whey protein you add to it.... right! This is definitely a keeper when it comes to gooey popcorn recipes, I have a few that I rely on, and this one just joined the ranks. I hope you enjoy it at your next movie or game night at your house, we sure did!

*Makes 2 large bowls of caramel popcorn

1 cup butter (2 sticks)
2 cups sugar
1 cup powdered vanilla whey protein (found in any health food aisle from Wal-mart to your everyday grocery store)
1/2 cup light corn syrup
1/3 cup water

In a medium saucepan, combine the above ingredients and cook over medium heat until the mixture barely comes to a slow boil. It should still look very light in color. Take the pan off the heat and stir in the following ingredients:

1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda

Pour the caramel mixture over two large bowls of popped corn (about 1 cup unpopped kernels that have been air popped) and mix to combine.

Wednesday, June 12, 2013


This one is so simple, healthy and the kids LOVE them! Forget sugary popsicles give the grapesicles a try. Found these over at the accidental hostess.

Step 1: put grapes on stick/skewer
Step 2: freeze grapes
Step 3: eat

Yep its really that simple.

Tuesday, June 11, 2013

Coconut Syrup

While we were in Hawaii I became obsessed with coconut syrup. The hotels we stayed at served it on their breakfast buffets, you could put it on pancakes, waffles or french toast with macadamia nuts, strawberries, bananas or chocolate chips. It was divine! When we got home I knew I needed to find a recipe for those occasional over the top breakfasts. This one from pinterest did not disappoint! I found it over at Cooking a la Mode Pair it up with you favorite french toast or pancake recipe!

Coconut Syrup
1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

Monday, June 10, 2013

Parmesan French Fries

I am on a pinterest roll, can you tell? I would love for you to leave a comment with a link sharing your favorite Pinterest recipe below. These fries pair up well with just about any sandwich or burger out there. I found them over at


1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)


*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths. 
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). 
*Mix all of the spices and the parmesan cheese in a small bowl. 
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Sunday, June 9, 2013


This is a recipe that my mom would make growing up as well.  I remember loving to eat scones and honey butter.  My Grannie Williams made the best honey butter.  She always had it at her house.  Scones is a wonderful memory from my childhood, that I need to make more often for my kids.  Here is to trying to be a  better mom for my kids!

1 C. Hot Water
1 package Yeast or 1 Tbsp Yeast
1 tsp. salt
1 Tbsp. Sugar
1 Tbsp. Oil
2 C. Flour

Mix water with yeast until active, then mix all ingredients together and roll dough out to desired thickness and cut into desired shape. Deep Fry until golden brown.  Enjoy with whatever toppings you want.  

Saturday, June 8, 2013


This is by far my favorite dessert recipe I've tried over on Pinterest. They were super Yummo! This devine find came from lulu the baker over at

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9x13" version, simply double the amounts. 

Thursday, June 6, 2013

Pepperoni Roll

This Pizza Roll I found on Pinterest was a huge hit! I found it over at

3 Loaves Rhodes Frozen Bread Dough
1 packages Pepperoni
2 Cups Mozzarella
1 Cup Shredded Parmesan Cheese
Italian Seasoning
3 Tbs Olive Oil
Garlic Powder
3 Tbsp Melter Butter
1 Jar Marinara Sauce

Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature. Roll dough out to approximately 11 x 11 square. One frozen dough log makes one pepperoni roll. Brush dough with olive oil, lay pepperoni on dough covering entire surface.  Sprinkle with shredded mozzarella cheese & shredded Parmesan cheese. Lightly sprinkle with Italian Herbs, (dried oregano, parsley and basil) a little goes a long way. Sprinkle garlic powder over the cheese. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. Brush melted butter on top of uncooked pepperoni roll. Bake at 375  degrees for 15-25 minutes. They will rise in the oven perfectly. When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail, allow pepperoni roll to cool before serving. Dip in your favorite marinara sauce.

Wednesday, June 5, 2013

Cream Cheese Cookies

This is a recipe that I remember my mom saving and making on special occasions.  I know when you read the ingredients you will seriously question these cookies, they are loaded with butter, cream cheese and sugar.  They are rich, and creamy and utterly to die for.  If you are looking for an amazing recipe to wow people with, this is your recipe.

2 c. Butter softened
6 oz cream cheese
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
2 eggs
4 Tbsp. Milk
4 C. flour

Cream butter and cream cheese, sugar, salt and vanilla. Add eggs and milk and beat well, then stir in flour. Drop onto un-greased cookie sheet. Bake at 325 for 15-20 minutes.


6 oz cream cheese
2 Tbsp butter
1 tsp vanilla
4 c. powdered sugar

Once cookies are cooled, frost them , then you can cover with slivered almonds or do as I did and just add some sprinkles for fun.

Tuesday, June 4, 2013

Baked Potato Soup

Next up off pinterest is this yummy soup I found over at My kids ask for seconds with this soup every time.

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (don’t use fat free.  It WON’T melt!!!)

In a crockpot, combine everything EXCEPT the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, cut up cream cheese into small pieces and add to crock pot, keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or anything else you think would be good!!

Monday, June 3, 2013

Coconut Chews

This is a recipe that my mom had when we were growing up.  It's a yummy shortbread crust topped with a chewy coconut filling.  If you are a fan of coconut like I am you are sure to love this one!

1/2 cup butter
1 cup flour
2 tablespoons sugar
1/8 teaspoon salt
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup coconut flakes
1 cup pecans chopped

Cut butter into flour, sugar, and salt with pastry blender. Press into 8x12-inch baking pan. Bake at 350 degrees F. for 15 minutes. While crust is baking, prepare topping: Beat brown sugar and eggs together till smooth. Add vanilla, coconut, and nuts. Carefully spread over baked crust, then return to oven and continue baking for 25 minutes longer. Cut into squares while warm. Cool, then cover pan to store. Makes 24 bars.

Sunday, June 2, 2013

Mexican Haystacks

Pinterest is a great spot to find lots of new recipes. I want to share a few we've tried that my family really enjoys. Here's one, found over at

Mexican Haystacks
8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro

This serves a big group 10+ so 1/2 the recipe if feeding a small family

In a sauce pan combine all ingredients except  chicken, beans, corn and Rotel. Heat/stir until smooth and  creamy, then add remaining ingredients and let cook in crock pot on low all 6-8 hours. Stir occasionally.  Once chicken is cooked dice or shred it then add back to the sauce. Serve over tortilla chips and rice . Garnish with cheese and fresh cilantro. This is a crowd pleaser!