Stressed Spelled Backward- Desserts!

Refrigerator Bran Muffins

2011-09-19T08:26:00.000-07:00

We have been searching for this Refrigerator Bran Muffin recipe for a while now. Make ahead of time and store in pre measured ziploc bags for up to 30 days in the refrigerator. Bringing breakfast together in the morning was easy, and only a muffin pan to wash is even better! Surprisingly, these Bran Muffins are sweet and delicious and the kids ask for them all the time.

Refrigerator Bran Muffins

Makes 48 muffins

Ingredients:
4 cups what bran flakes
2 cups bran buds
2 cups boiling water
4 cups buttermilk
1/2 cup butter, melted
1/2 cup applesauce
2 cups sugar
4 eggs
1 teaspoon vanilla extract
5 cups freshly ground wheat flour
4 teaspoons baking soda
1 teaspoon salt

Directions:
In a large bowl pour boiling water over wheat bran flakes and bran buds, and mix well. Stir every few minutes while the mixture cools to room temperature. Add buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add wheat flour, baking soda and salt. mix well to combine all the ingredients.

The batter can be covered and kept in the refrigerator (over divid out into serving sized bags). To bake, scoop the batter into greased muffin tins, Fill 3/4 full. Bake at 375 degrees F for 14-16 minutes.

Word of caution: unless you regularly eat bran and freshly ground wheat flour one muffin is PLENTY, or you might spend a lot of time in the restroom. They are so yummy so it might be hard to resist!

Kneaders Sugar Cookies

2011-08-26T07:14:00.000-07:00

Welcome to Friday Favorites! Each Friday we post one of our most popular recipes, today we are reposting Kneaders Sugar Cookies. Here are some quick tips for you on this recipe. You can purchase rolling pin rings that slide on your rolling pin to make sure your dough has even thickness at Sur La Table -- you can also purchase Lemon Extract in powder form at Adams Extract.

Kneaders Sugar Cookies

Ingredients:

2 cups butter

2 1/4 cups sugar

4 eggs

1 cup milk

7 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon lemon extract powder or lemon juice

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 Tablespoon honey

Directions:

1. Cream together butter and sugar until fluffy.

2. Add eggs, then milk. Scrape the sides of the bowl down as you go.

3. Stir in remaining ingredients. Dough will be soft and sticky.

4. Place dough on well floured pastry cloth or workspace.

5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.

6. Gently roll out to 3/8 inch thick.

7. Cut into desired shapes and place on baking sheet lined with parchment.

8. Bake at 325 for 10-12 minutes or until just the edges barely start to change colors.

Makes 4 dozen

Icing:

4 1/2 cups powdered sugar

4 Tablespoons corn syrup

3 Tablespoons milk

1/4 teaspoon lemon extract powder

Directions:

1. Mix together all ingredients until smooth.

Dip cookie in icing and smooth with palm of hand. Let set.

Halloween Bark

2011-08-25T07:24:00.000-07:00

There are so many wonderful things that come with fall, caramel apples, pumpkin treats galore, the leaves turning colors, the days cooling down, football, and back to school. No wonder it's our favorite time of year! We are so excited to break out the fall soups, and cuddle up by the fire we just might explode! This version of Halloween Bark is colorful, bright, easy and delicious. All the giggles that will fill your kitchen you'll get to keep, and the bark, well deliver to kids friends. What a wonderful memory!

Photo by Your Home Based Mom

Halloween Bark

Ingredients:

14 whole Halloween Oreos, broken up.
1 1/2 cups pretzels sticks, broken into pieces
1 pound almond bark
1 cup candy corn
brown and orange colored sprinkles

Directions:

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and 3/4 cup of candy corn onto the wax paper. In a sauce pan over medium heat melt almond bark, stirring frequently, so almond bark doesn't burn. When almond bark is melted and is nice shiny and a nice consistency pour over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into pieces.

Scott Peacock's Secret Pecan Rolls

2011-08-24T08:46:00.000-07:00

These pecan rolls are cooking guru Scott Peacock's best kept secret. He shared his wonderful, intense recipe with Better Homes and Gardens. They are absolutely soft and covered in gooey sweet goodness, well worth the effort and all the rising time. It is an investment of time, but perfect for a baking day, and you will be well rewarded.

Scott Peacock's Secret Pecan Rolls

Ingredients:

Dough:

1 package active dry yeast

1/4 cup warm water

3/4 cup milk

6 tablespoons unsalted butter, cut up

1/4 cup sour cream

2 eggs

4 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon salt

Topping:

1/2 cup unsalted butter, melted

1 cup packed brown sugar

1/4 cup mild honey

pinch of salt

3 tablespoon water

1 cup pecan halves

Filling:

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 1/2 teaspoon ground cinnamon

pinch of salt

1/2 cup chopped pecans, toasted

Directions:

In bowl of a stand mixer stir together water and yeast; let stand until foamy. Meanwhile, in a small saucepan over low, heat milk just until it begins to steam. Add the 6 tablespoons cut up butter and sour cream. Stir just until melted. Cool. Stir mixture along with eggs and 1 1/2 cups of flour into the foamy yeast. Add the 1/4 cup sugar and the 1 tablespoon salt. Beat with the stand mixer on low speed for 30 seconds, scraping bowl. Mix until smooth.

Gradually beat in remaining 3 cups flour with mixer for 3 to 4 minutes until dough begins to pull away from sides of bowl and is only slightly sticky. Do not be tempted to add more flour.

Transfer dough to a bowl. Cover surface of dough with plastic wrap that has been sprayed with pan spray, then cover the bowl with a second piece of plastic wrap. Let rise in a warm place until double in size ( 90 minutes).

While dough is rising, butter the sides of a 3 quart rectangular glass baking dish. In a medium bowl stir together 1/2 cup softened butter, the 1 cup brown sugar, honey and a pinch of slat until well combined. Stir in 3 tablespoons water. Transfer topping to pan with a spatula to distribute in an even layer. Scatter pecan halves over the butter-sugar mixture.

Remove the risen dough from bowl and gently roll out on a very lightly floured surface, to an 18 x 15 inch rectangle.

Spread the 1/4 cup melted butter evenly over dough. In a bowl combine 1/4 cup melted butter evenly over dough. In a bowl combine 1/4 cup granulated sugar, 1/4 cup brown sugar , cinnamon and pinch of salt; sprinkle evenly on dough. Distribute the 1/2 cup chopped pecans over the dough. Tightly roll the dough beginning at one long end, keeping the roll as uniform as possible. Pinch the edges to seal. Using a serrated knife, trim both ends. Then cut the roll in 12 slices. Arrange rolls in a baking dish, evenly spacing them in 4 rows of 3 each. Then use your hands to gently press the rolls into the pecans. Cover dish loosely with buttered plastic wrap and let rolls rise until fully doubled (60 minutes) Preheat oven to 375 degrees F.

Uncover rolls and bake 40 minutes, rotating dish once and tenting loosely with foil when buns begin to brown too quickly. Let pecans rolls stand in dish of for 5 minutes. Invert onto serving platter. Serve warm. Makes 12 buns.

Neely's Jumbo Coconut Shrimp

2011-08-23T07:23:00.000-07:00

We have grown to LOVE shrimp even more since we moved close to the Gulf. Driving down the street with fresh shrimp trucks peppering the side of the road is such a fun new experience for us. The Neely's know how to do Coconut Shrimp! Butterfly cutting the shrimp gives you more coconut crunch from each piece of shrimp, and their zesty dipping sauce is fabulous.

Neely's Jumbo Coconut Shrimp

Ingredients:

Peanut oil, for frying

1 1/2 pounds jumbo shrimp, peeled and deveined

3/4 cup panko bread crumbs

1 cup shredded sweetened coconut

Salt and freshly ground pepper

1 cup all-purpose flour

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

4 large eggs

Directions:

Preheat oil, you want the oil to be about 350 degrees F.

Butterfly shrimp and set aside

In a medium bowl mix together panko and coconut. In another medium boel beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then egg, then the bread crumbs.

Place in preheated oil and fry, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.

Zesty Dipping Sauce:

1 (6 oz) jar orange marmalade

1/4 cup sweet Asain chili sauce

Juice of 1 lime

Mix all ingredients in a small bowl.

Softest, Best Chocolate Chip Cookies Ever!

2011-08-22T07:01:00.000-07:00

Chocolate chip cookies are a classic, it seems like everyone love them. These cookies are fluffy and delicious, the perfect, classic, but unique recipe. Can you believe its already time for school to be back in session. The kids would love a yummy cookie when they get home from school.

Softest, Best Chocolate Chip Cookies Ever

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

2/3 cup brown sugar

1/4 cup granulated sugar

1 (3.4 oz) box vanilla instant pudding mix

2 eggs

1 teaspoon vanilla

2 cups chocolate chips

Directions:

Preheat oven to 350 degrees F.

In the bowl of an electric mixer cream together butter, sugars and pudding mix, beat until light and fluffy. Scrape down the sides of the bowl and begin to add eggs one at a time. After eggs are incorporated scrape down the sides of the bowl and add the vanilla.

In a separate bowl blend together flour and baking soda. Add slowly the flour mixture to the sugar mixture, and mix just until incorporated. By hand stir in chocolate chips.

Place by heaping tablespoons onto a prepared cookie sheet. Bake for 10-12 minutes or until center of the cookie no longer looks wet, and edges are lightly browned.

Feed The 5000 Chicken & Rice

2011-08-19T07:18:00.000-07:00

Welcome to Friday Favorites! Each Friday we post one of our most popular recipes, today we are reposting Feed the 5000 Chicken & Rice. We prepared this dish last night for friends we had for dinner, and as always it was a huge hit. We modified this recipe from our original posting, give this new version a try and let us know what you think.

Feed The 5000 Chicken & Rice

Ingredients:

6 cups prepared rice

4 cups cooked chicken, sliced

2 cups slightly cooked broccoli - boil with chicken for the last 3 minutes

2 cans cream of chicken soup

1-2 tablespoons red curry powder (to taste)

3/4 cup milk

3/4 cup mayo

1 tablespoon fresh lemon juice

2 cups shredded pepper jack cheese
1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Mix together soup, curry powder, milk, mayo and lemon juice. In a large casserole pan layer as follows: rice, chicken and broccoli, top with curry soup mixture, and finish with shredded pepper jack cheese and mozzarella cheese. Bake for 20 minutes or until the cheese is melted and bubbling.Turn heat up to 425 and cook for 5 minutes, just to add a nice brown color to the top of the casserole.

Pesto Pea Salad

2011-08-18T08:45:00.001-07:00

Out first encounter with this delicious salad was when someone brought dinner to our house years ago. I begged for the recipe, and have been abusing it ever since! I love how quick this Pesto Pas Salad comes together, the bright pesto and the pine nuts are an incredible pair. This Pesto Pea Salad recipe comes from Ina Garten. The pesto is listed on the original recipe but we've found some from a local market that tastes better, and a lot easier then making it yourself.

Pesto Pea Salad

Ingredients:

2 cups frozen peas, cooked either in the microwave, or by boiling in water for 1 minute.
2 tablespoons pine nuts, toasted
2 1/2 cups baby spinach leaves
4 tablespoons pesto
shaved fresh parmesan cheese

Directions:

Place spinach leaves in salad bowl. Sprinkle with peas and pine nuts over the spinach. Add the pesto and toss.
Note: to toast pine nuts, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

Award Winning Carrot Cake

2011-08-17T12:08:00.000-07:00

Award winning is an understatement for this carrot cake recipe. In fact, I took all of the other carrot cake recipes out of my recipe binder and threw them away, don't waste your time anywhere else. The perfect balance of richness, lightness and creaminess. I can't find one thing wrong with this Award Winning Carrot Cake, another fabulous recipe from Candy Jamamas!

picture from Candy Jamamas

Award Winning Carrot Cake

Ingredients:

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce (I use unsweetened for recipes)

1 cup white sugar

1 cup packed brown sugar

2 1/2 teaspoon vanilla

2 cup all-purpose flour

2 teaspoon baking soda

2 teaspoon baking powder

1/2 teaspoon salt

2 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cup grated carrots (use the bigger grating holes so you don't end up with mush)

3/4 cup toasted pecans, coarsely chopped

1 cup shredded, sweetened coconut

8 oz. can crushed pineapple (drain most of the juice out)

Cream Cheese Icing:

1 stick butter, softened

12 oz. cream cheese (1 1/2 bricks), softened

3 1/2 cups confectioners' sugar

1 teaspoon vanilla

Directions:

Grease and flour two 9-inch round cake pans. Preheat oven to 350 degrees.

In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla. In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add dry ingredients to large bowl and mix well. Stir in carrots, pineapple, coconut and pecans. Pour into prepared pans. Bake for 30-35 minutes. Knife inserted in center of cake should come out clean. The cake will be very dark on top: it's not burning! Let cool in pans for about ten minutes, then run a knife around edge and carefully turn out onto wire racks to cool completely. When cool, frost with cream cheese icing.

To make icing: Beat butter and cream cheese together until smooth. Add vanilla. Beat in powdered sugar about a cup at a time until well-blended.

Peanut Butter Bars

2011-08-16T07:40:00.000-07:00

Did you know that Williams- Sonoma has a great recipe resource on their website? We found this wonderfully yummy resource about a year ago, and every recipe we have tried from the Williams- Sonoma website has been fabulous! These peanut butter bars are light and delicious, a simple treat to make with little helpers, and a perfect treat to slip into a lunch box!

picture by Williams-Sonoma

Peanut Butter Bars

Ingredients:

1 cup all purpose flour

1 cup quick oats

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter, at room temperature

1 cup firmly packed brown sugar

1/2 cup creamy peanut butter

1 egg, at room temperature

1 teaspoon vanilla extract

Confectioners' sugar for dusting

Directions:

Preheat the oven to 350 degrees F. Grease an 8 inch square baking pan. In a bowl, combine the flour, oats, baking soda and salt and stir with a whisk until well blended. Set aside. In the bowl of an electric mixer, beat together butter, brown sugar and peanut butter on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and beat well. Turn off the mixer and add the flour-oat mixture. Beat on low speed just until blended. USing the rubber spatula, scrape the batter into the pan and spread it evenly. Place the baking pan in the oven and bake until the top is very golden brown, and when touched in the middle feels and looks firm, 25-30 minutes. Remove from oven and allow to cool completely before slicing into bars. After slicing dust cooled bars with confectioners' sugar before serving.

The top looks done at about 24 minutes, but underneath is not, when touched the underneath will look giggly. It will be very golden brown when its ready to come out of the oven.

Mexican Chicken Lime Soup

2011-08-15T08:59:00.000-07:00

This Mexican Chicken Lime Soup from Rachael Ray got 5 stars at our house, it is spicy, authentic mexican that we all loved. The fresh bright cilantro and cream yummy avocados really take this dish over the top.

photo from Rachael Ray

Mexican Chicken Lime Soup

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

6 cloves garlic, thinly sliced

4 skinless, boneless chicken breasts, cut into 1/2 inch pieces

2 canned chipotle chilies in adobe sauce, plus 2 tablespoons of the adobe sauce - or to taste, it's spicy you might not need to add any adobe sauce.

6 cups chicken broth

1/2 bunch chopped fresh cilantro

Juice of 2 limes

Salt and freshly ground black pepper

Avocados, thinly sliced lengthwise into 12 pieces
Tortilla chips

Directions:

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onions, lower the heat to medium and cook until onions begin to brown, about 7 minutes. Increase heat to high, and add the chicken and garlic and cook, stirring , until chicken is golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower heat and sinner for 15 minutes. Stir in cilantro and lime juice, season with slat and pepper. Place avocado slices in each bowl and pour in the soup. Top with the tortilla chips.

Kneaders Pumpkin Chocolate Chip Cookies

2011-08-12T06:38:00.000-07:00

Welcome to Friday Favorites! Each Friday we post one of our most popular recipes, today we are reposting Kneaders Pumpkin Chocolate Chip Cookies. Posting a Kneaders recipe is like cruel and unusual punishment for us seeing how Kneaders is hundreds and hundreds of mile away (insert dramatic sobbing here). These will just have to due for now!

Kneaders Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup brown sugar

1/2 cup sugar

1 1/2 cups butter, room temperature

2 eggs

1 (15 oz) can pumpkin

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 cup semisweet chocolate chips or milk chocolate chips

Directions:

Preheat oven to 400 degrees. In bowl of electric mixer fitted with whisk attachment whisk together sugars, eggs, butter and pumpkin, cream together for 3 minutes or until color lightens. Scrape down the bowl, and mix for one more minute at medium speed. In a separate bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ginger. Remove whisk attachment and replace with paddle attachment. Slowly add dry ingredients to wet ingredients mixing until just incorporated. Carefully fold in chocolate chips using a rubber spatula. Using a ice cream scoop, scoop out cookie dough, onto a baking pan lined with parchment paper. Bake at 400 degrees for 12-15 minutes or until light golden brown on outside edges.

Caramelized Onions & Creamy Chicken Rigatoni

2011-08-11T07:09:00.000-07:00

This version of Caramelized Onions & Creamy Chicken Rigatoni came together in my kitchen a couple weeks ago. I love when dinner comes together and there are lots of yums going around the table. Best of all all my kids cleaned their plates, literally my 3 year old licked his plate clean!

Caramelized Onions & Creamy Chicken Rigatoni

Ingredients:

2 tablespoons olive oil

2 large yellow onions, peeled, halved and thinly sliced

3 gloves garlic, minced

4 boneless chicken breast, cut into 1/2 inch pieces

1/2 cup butter

1 1/2 cups heavy cream

chopped fresh parsley, for garnish

sea salt, to taste

freshly ground pepper, to taste

1 pound rigatoni pasta

fresh parmesan cheese

Directions:

In a large skillet, heat olive oil over medium low heat. Add onions and season with salt. Cook onions, covered, for about 15-20 minutes, stirring occasionally or until the onions start to caramelize. Meanwhile, in a large pot of salted, boiling water cook pasta until al dente. Drain and set aside. Season cubed chicken with salt and freshly ground pepper to liking. Once the onions are browned and limp, turn heat up to high and add chicken and cook, stirring until cooked through and juices run clear. Lower heat to medium and add the butter and garlic. Stir until butter is completely melted. Add heavy cream and simmer for 3-5 minutes, until thickened. Add rigatoni to sauce and stir to combine. Serve pasta topped with fresh parsley, and parmesan cheese.

6 servings

Chocolate Peanut Butter Torte

2011-08-10T07:29:00.000-07:00

This Chocolate Peanut Butter Torte is creamy and delicious! I thought I would try something different this week, and found this Torte on Pinterest. This torte has a unique flavor, and I absolutely love the hint of cinnamon. Each layer has a distinctive flavor, and the Oreo crust gives it all a perfect crunch. I found the original recipe at Annie's Eats, I have modified the recipe.

picture from Annie's Eats

Chocolate Peanut Butter Torte

Ingredients:

For the crust:
32 Oreo cookies, finely processed into crumbs
1/3 cup unsalted butter, melted and cooled
Small pinch of salt

For the crunch:
1/2 cup salted peanuts, finely chopped
1/2 cup mini chocolate chips
2 tablespoons sugar

1 teaspoon ground cinnamon
Dash of ground nutmeg

For the filling:
2 cups heavy cream
1/2 cup confectioners’ sugar

12 oz. cream cheese, at room temperature

1 cup confectioners' sugar (you may want to add more, if you want your filling sweeter)
1 cup creamy peanut butter (not natural)
2 tablespoons whole milk

1/4 cup salted peanuts, finely chopped

For the topping:
1/2 cup heavy cream
4 oz. semi-sweet chocolate chips (I used the mini chocolate chips)

1/2 cup salted peanuts, finely chopped

Directions:

To make the crust, preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.

To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, cinnamon and nutmeg. Toss with a fork to mix and set aside.

To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/2 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined. (You may want to sweeten your filling a little more here, taste and add more confectioners' sugar if you would like)

Working with the spatula, stir the crunchy peanut mixture, into the cream cheese mixture, then gingerly fold in the whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte, put the semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.

Triple Chocolate Oreo Chunk Cookies

2011-08-09T07:00:00.000-07:00

I found this {amazing} recipe as I was searching my favorite cooking blogs. I took these Oreo cookies to a birthday party and was asked by 4 people for the recipe, that's when you know you have a keeper! Every time we walk past the Oreos and the store my kids beg for me to make these gooey, fudgey cookies. They remind me of the Chocolate Peanut Butter Cup Cookies I posted a while back, equally as delicious. I am so happy to add these Triple Chocolate Oreo Chunk Cookies to my recipe book, thanks Two Peas & Their Pod!

picture from Two Peas & Their Pod

Ingredients:

2 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup cocoa

1 cup unsalted butter, at room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

1 cup chopped Oreo cookies

Directions:

Preheat oven to 375 degrees F. In a medium bowl, mix together flour, soda, salt, and cocoa. Set aside. With a mixer, cream butter and sugars together until smooth and fluffy. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended. Slowly add flour mixture to creamed mixture and mix until just incorporated. By hand stir in chocolate chips and Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart. Bake cookies for 8-10 minutes. Don't over bake, the middle should still look slightly "wet". Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a wire cooling rack and cool completely.

Tami's White Chicken Tortilla Soup

2011-08-08T10:01:00.000-07:00

My sister gave me this yummy White Chicken Soup recipe years ago. At this point I can't remember if it's even close to the original anymore, but it's REALLY good! And for those busy day's, just grab a rotisserie chicken and this comes together in no time. OH, and a one-pot-wonder always makes me happy!

Tami's White Chicken Tortilla Soup

Ingredients:

1 tablespoon olive oil

1 clove garlic, minced

1 cup onion, chopped

1 teaspoon lemon pepper

1 teaspoon cumin

3 cups cooked chicken

2 1/2 cups chicken stock

8 oz canned chopped green chilies

1 can corn, drained

2 cans Great Northern Beans, not drained

1/8 cup green onions, chopped

juice of one fresh lime

1/2 bunch of cilantro, chopped

tortilla chips

pepper jack cheese, shredded

Directions:

In a large sauce pan saute onion in olive oil until onion is translucent, about 5 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in chicken stock, lemon pepper, cumin and cooked chicken and simmer on low for 5-10 minutes. Add drained corn, green chilies, and not drained Great Northern Beans, and green onions to the chicken and continue to simmer for an additional 5-10 minutes or as long as 45 minutes. Before serving stir in lime juice, and chopped cilantro, cook for a final 2 minutes. Serve warm soup over tortilla chips, and top with pepper jack cheese.

Virgin Lime Pina Colada

2011-08-05T09:55:00.000-07:00

It's HOT here in Texas, and all the kids want to do is swim, me too! I've decided that we might as well be sipping Pina Colada, if we are going to be out in the hot sun. I went on a search, and some of my friends had so live through some not so great Pina Colada's. BUT, I finally found the perfect base Pina Colada recipe over at The Sisters Cafe! I've made some changes to the original recipe. Caution: you will bust out in song while drinking these "If you like Pina Coladas".

picture from pina colada.org

Virgin Lime Pina Colada Ingredients:

4 fluid oz. Cream of Coconut- found by the drink mixer
4 fluid oz. pineapple juice

2 cups ice

4 or so chunks of frozen pineapple – found by the frozen fruits in the grocery store

Juice of 1/2 a lime

Directions:

Combine ingredients in a blender and mix well.

Serves 2

Honey Lime Chicken

2011-08-04T07:40:00.000-07:00

I love that this lime and honey chicken was so easy and flavorful. Perfect for a summer/early fall BBQ, the lime, honey and cayenne pepper compliment each other brilliantly. The chicken was so moist, and full of flavor in each bite. Yup, it' going on my list of favorites! The recipe was featured in Sunset Magazine but found it at The Enchanted Cook.

picture from The Enchanted Cook

Marinade Ingredients:

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes

2 Tablespoons honey

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1.5 pounds of chicken

Directions:

In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight or for several hours.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you're using fairly thin chicken breasts, cut time down.

Lemon Raspberry Bars

2011-08-03T08:33:00.000-07:00

During the summer my kids and I do something called Alphabet Summer. A couple times a week we have play days that are all center on a certain letter. My kids really wanted to go in order this year, instead of jumping around like we have in the past. Yesterday was L Day: love letters to Aunt Laura, leaf impressions, Legos, locomotives, limbo, leaping into the pool, lunch with lettuce, lime pina coladas, lime and honey grilled chicken (it was really great) and Lemon Raspberry Bars.

These are not your ordinary lemon bars, they are a creamy cool lemon bar, perfect for summer. This recipe would also make a great creamy lemon pie, just add a touch of fresh whipped cream. I have modified the recipe from its original version, to make these a little less sweet. I found the original recipe over on one of my favorite blogs Two Peas & Their Pod.

picture from Two Peas & Their Pod

Ingredients:

For the crust:
1 1/2 cup graham cracker crumbs
5 tablespoons butter, melted
1/8 cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Directions:

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

Thanks Two Peas & Their Pod for such a yummy recipe!

Indoor Brown Sugar S'mores

2011-08-02T11:16:00.000-07:00

We LOVE Family Night at our house! Not only do we get to play together, it's a perfect excuse to whip up something new and sweet. Last night we all agreed that these are a repeat treat, and we are picky! So easy, very few ingredients, and the kids LOVED them, sounds great hu?! I found the recipe over on Bakegirl's blog.

picture from Bakegirl

Ingredients:

12 sheets of graham crackers

3/4 cup butter

3/4 cup brown sugar

3 cups mini marshmallows

4 Hershey bars, broken into pieces

1 cup milk chocolate chips

Directions:

Preheat oven to 350°F. Line a cookie sheet with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

Pumpkin Cream Cheese Bread

2011-08-01T07:58:00.000-07:00

Lately I've seen this recipe floating around on Pinterest, and found the original recipe here at Nancy Creative. I posted my own changes to the recipe, and I will definitely make it again! Ohh the icing on top is so good!

picture from Nancy Creative

Ingredients:

Cream Cheese Filling:

1 package (8 ounce) cream cheese, softened

1/2 cup sugar

1 Tablespoon all-purpose flour

1 large egg

1/2 teaspoon vanilla extract

Bread:

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 to 1 1/4 cup(s) pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 1/2 cups sugar

Cinnamon Glaze:

1 cup powdered sugar

2 to 2 1/2 Tablespoons half & half or heavy cream

1/2 to 1 teaspoon cinnamon

1/2 cup chopped pecans for garnish

Directions:

Preheat oven to 325 degrees. Grease two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, oil, eggs and sugar; beat at medium speed for 5 minutes (color will change slightly when ready). Stir the flour mixture into the pumpkin mixture just until combined.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Bake in a preheated 325 degree oven for 50 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

Sale Your House Oatmeal Chocolate Chip Cookies

2011-07-29T07:44:00.000-07:00

I found this recipe years ago when my husband and I were selling our first house, before every appointment I would make a batch of these babies. So quick and easy, very little mess, and fabulously fluffy oatmeal chocolate chip cookies.

Perfect Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon mexican vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 1/2 cups quick oatmeal, measure right into food processor, and blend into flour.

11.5 oz milk chocolate chips (1 regular size package)

Directions:

Cream together butter, sugars until light and fluffy ( about 2 minutes on medium speed). Mix in one egg at a time and add vanilla, mix until just incorporated. Mix together all dry ingredients in a separate bowl. Add to wet ingredients and mix until blended. By hand stir in chocolate chips. If you have time, refrigerate for about 1 hour. Bake at 375 for about 8-10 minutes. Don't over bake, the cookies edges should be only lightly brown, the center should still look a little "wet".

Summer Strawberry Coconut Cake

2011-07-28T11:49:00.000-07:00

At game night this last week my Sister-in-law whipped up this masterpiece. Yup, I said masterpiece! Umm...where do I start, my mouth is totally watering!

swiped from candyjamamas.blogspot.com

Ingredients:
1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Directions:
Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake.

The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one.

Cream Cheese Frosting

Ingredients:
8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract

Directions: Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.

Top Ten Main Dishes --Saucy Indian Chicken

2011-04-28T10:10:00.000-07:00

I came across this recipe in the last month or so, but it has been made almost weekly. Delish!! I love it, and may husband loves when I make it! A little time intensive, but well worth the time! My mouth is watering, and I just had it two nights ago. Don't skimp of the limes and cilantro, they make this incredibly fresh and amazing.

Saucy Indian Chicken

from: Sister Cafe
Ingredients:

1 onion, peeled and chopped
2 tablespoon fresh ginger, finely chopped
2 cloves garlic, minced
1 fresh jalapeno, seeded and chopped
1 tablespoon garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon ground coriander
1 (6oz) can tomato paste
2 1/2 cups chicken broth
1/2 cup heavy cream
3 bay leaves
1 1/2 pounds boneless, skinless chicken breast, cut into 3/4 inch chunks
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 cup butter
cooked rice, enough for the family ( I use Botan rice)
lime wedges
fresh cilantro, chopped

Directions:

In a large saute pan combine onion, ginger, jalapeno, and oil. Brown onion over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a food processor; add tomato paste and chicken broth. Process until mixture is smooth. (I like mine a little chunky) Pour mixture back into pan, add cream and bay leaves, and bring to a gentle boil over high heat. Reduce heat and simmer, stirring often, until reduced to about 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high-heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat stirring often, until chicken is no lager pink in the center. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Top Ten Main Dishes -- Feed The 5000 Chicken & Rice

2011-04-05T06:43:00.000-07:00

We call this Feed The 5000 Chicken & Rice, because you'll eat a big dinner and look down at the dish and there will be still be more than half left. We laugh every time we eat this dinner, because it is so true! My sister-in-law gave me the base for this recipe and over the years, well I don't even know if is close anymore, but we LOVE it!

Feed the 5000 Chicken & Rice

Ingredients:

6 cups prepared rice (I use Botan rice)

3cups cooked chicken, sliced

2 cups slightly cooked broccoli - boil with chicken for the last 3 minutes

1 can cream of chicken soup

1-2 tablespoons red curry powder (to taste)

3/4 cup milk

3/4 cup mayo

1 tablespoon fresh lemon juice

2 cups shredded pepper jack cheese

Directions:

Preheat oven to 375 degrees. Mix together soup, curry powder, milk, mayo and lemon juice. In a large casserole pan layer as follows: rice, chicken and broccoli, top with curry mixture, and finish with shredded pepper jack cheese. Bake for 20 minutes or until the cheese is melted and bubbling.

Top Ten Main Dishes -- Best Meatballs EVER!!

2011-04-01T06:40:00.001-07:00

I have been searching far and wide for an incredible meatball, for a good old classic Spaghetti & Meatballs, and I think I found it! Both my husband and I think they are even better the second day. The recipe comes from Chef Vinny DiLeo he grew up cooking with his father in Naples, Italy. This is one of Vinny's traditional Italian family recipes. I know...... DELISH!! Don't be afraid of the raisins they are AMAZING!!!

Vinny's Meatballs

Ingredients:

2 pounds ground beef

1/2 cup raisins, chopped

4 garlic cloves, minced

1/2 cup grated Pecorino- Ramano cheese

1/2 cup bread crumbs

1 teaspoons salt

1/8 teaspoon freshly ground pepper

1/2 bunch fresh parsley, chopped

2 eggs

Directions:

In a large mixing bowl, combine all ingredients. Mix ingredients throughly and form meatballs. Cook meatballs in the oven at 350 degrees until lightly brown about 20 minutes. Let meatballs simmer in your favorite pasta sauce, until ready to serve. Serve over cooked rigatoni pasta and top with Pecorni-Romano cheese.

Makes about 2 dozen meatballs.

Lemon Sour Cream Cupcakes

2011-03-31T06:01:00.000-07:00

I LOVE cupcakes that come out of the oven just perfect. I think a cupcake needs: great texture, perfect round tops, flavor, moisture.....you get the idea. I fell in love with these Lemon Sour Cream Cupcakes the first time I made them. I had to post this recipe because I told you yesterday that the Fluffy Lemon Buttercream Frosting was incredible on top of these cupcakes.

Lemon Sour Cream Cupcakes

Recipe by and old friend in South Jordan, I don't know where she got it!

Ingredients:

3 1/2 cups of all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups sugar

2 teaspoons vanilla extract

3 eggs

16 oz sour cream

2 teaspoons fresh lemon zest

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside.

In an electric mixer fitted with paddle attachment beat butter and sugar until pale and fluffy. Scrape down sides of bowl. Beat in eggs one at a time, until incorporated. Scape down sides of bowl, and stir in vanilla. Add flour mixture and sour cream alternately; flour in three batches and sour cream in two batches, starting and ending with flour. Mix on slow speed, just until combine (turn off in between, so you don't over mix the flour). Stir in lemon zest by hand.

Spoon batter into prepared muffin tins, filling each 3/4 full. Bake in preheated oven for about 15-20 minutes. Cool completely then remove from muffin tin. Makes 24 cupcakes, or two 9" rounds.

Fluffy Lemon Buttercream Frosting

2011-03-30T06:47:00.000-07:00

Let me interrupt the top ten main dishes, for some absolutely delicious Fluffy Lemon Frosting. Last night I was looking for a fluffy lemon frosting, and I found this yummy recipe. It is {way} to good to keep to myself. My husband even LOVED it, and I've told you he's not big on treats....I know crazy....! This Fluffy Lemon Buttercream Frosting was amazing on top of my favorite Lemon Sour Cream Cupcakes.

Fluffy Lemon Buttercream Frosting

grouprecipes.com

Ingredients:

3 1/2 cups confectioners sugar

1/ 2 cup butter (1 stick), softened (just softened, not melted)

1/4 cup milk

1 teaspoon vanilla

1 tablespoon lemon zest

Directions:

Mix the butter, lemon zest and vanilla together, making sure all the lumps are gone. Add the milk slowly and on high speed, until it is creamed into butter mixture. By the cup, mix in the sugar. Once the sugar is all in the bowl, cream on high for two minutes.

Top Ten Main Dishes -- Alaska Salmon with Pecan Crunch Coating

2011-03-28T06:11:00.000-07:00

Salmon, salmon, salmon I love salmon! Bring it on, I'll take salmon just about any way I can get it! But, if I could only have it one way, this would be it! Delicious, tangy, crunchy salmon.

Alaska Salmon with Pecan Crunch Coating

allrecipes.com

Ingredients:

3 tablespoons Dijon mustard

3 tablespoons butter, melted

5 teaspoons honey

1/2 cup fresh bread crumbs

1/2 cup finely chopped pecans

3 teaspoons chopped fresh parsley

6 (4 oz) fillets salmon (skin on bottom)

salt and pepper to taste

6 lemon wedges

Directions:

Preheat oven to 400 degrees F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each filler with bread crumb mixture. Bake for 10 minutes per inch of thickness, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Top Ten Main Dishes -- Amazing Salmon Tacos

2011-03-21T07:33:00.000-07:00

Years ago I was searching for an amazing fish taco recipe, and I found this yummy recipe. Absolutely, hands down, no doubt about it, the best recipe for fish tacos. The fresh and light taste of lime and cilantro really let the salmon shine.

Amazing Salmon Tacos

recipe from recipezaar

Ingredients:

1 lb salmon, skinned and cut into one inch cubes

1 tablespoon cumin

1 teaspoon chili powder

2 tablespoons olive oil

1 medium yellow onion, chopped

14.5 0z can diced tomatoes, drained

4 oz can chopped green chilies

1/2 bunch fresh cilantro, chopped

1/2 bunch green onion, chopped

2 lime, halved

small flour tortillas (we use wheat)

extra limes

fresh cilantro, to top tacos

salsa

avocado, sliced

Directions:

Toss cubed salmon in cumin and chili powder. Set aside. Heat a large skillet over medium heat and cook yellow onion in olive oil for 2 minutes, until it begins to soften. Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes on each side. Turn salmon gently, trying not to break the salmon into pieces. Return heat setting to medium. Add canned tomatoes and chilies, green onions, and 1/2 of the cilantro. Gently incorporate and heat through. You can drain off liquid at this point if you would like, I like my tacos juicy. Squeeze lime over salmon dish and get ready to serve. Serve with warm tortillas, salsa, sour cream, extra limes to add to individual tacos, fresh cilantro, spinach or romaine lettuce and sliced avocados.

Top Ten Main Dishes -- Amy's Pizza Dough

2011-03-16T06:51:00.000-07:00

Oh..... I can't believe I'm sharing my pizza dough recipe. After years of looking for my signature homemade pizza, I think it's pretty close to perfect, and it's fast too!

Spring break-a-thon has already come and gone here in southeast Texas. We all played way too hard, now back into the swing of things.

Amy's Pizza Dough

makes 2 pizza crusts

Ingredients:

2 1/2 cups flour (all white is GREAT, but 1/2 wheat 1/2 white is what I normally make)

2 tablespoons sugar

2 1/4 teaspoon fast rising yeast

1/2 teaspoon salt

1 cup very warm water (120 to 130 degrees)

2 tablespoons vegetable oil

Directions:

In the bowl of a electric mixer fitted with the dough hook, combine 1 cup flour (white), sugar, undissolved yeast, and salt; blend well. Gradually add water and oil to mixture. Blend at low speed until moistened, scrape sides and incorporate. Mix at medium speed for 2 minutes. Add 1 1/2 cups four until dough pulls away from sides of bowl. On floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and not sticky. Cover loosely with plastic and let rest in a warm place for about 15 minutes.

Divide dough in half, and press each onto a greased pizza pan. Let rest again in a warm place for 15 minutes. Prick randomly with fork. Prepare pizza as desired. When pizza is topped bake at 450 degrees for 9- 10 minutes.

Top Ten Main Dishes -- Weeknight Lasagna Toss

2011-03-03T06:42:00.000-08:00

I love this quick lasagna it's a one-pot-wonder! There is nothing better than an amazing meal and only getting one pot dirty. I love that I can put lasagna on the table in 30 minutes, prep and all! Every time I make it, my husband goes on and on about how great it is, and I even amaze myself.

Weeknight Lasagna Toss

kraft.com

Ingredients:

1 lb lean ground beef

2 green peppers, chopped

3 cloves garlic, finely chopped

1 jar (26oz) spaghetti sauce (I use Hunts Traditional)

1 2/3 cups water

1/4 cup Kraft Zesty Italian Dressing

12 lasagna noodles, broken into quarters

1 cup shredded mozzarella cheese

Directions:

Brown meat in a large (4 qt.) saucepan on medium heat; drain. Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.

Cook stirring occasionally, for 10 to 15 minutes or until noodles are tender. Turn heat off and sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

Top Ten Main Dishes -- Roasted Pork Loin

2011-03-02T06:11:00.000-08:00

Let me tell you a story-- one year (this year) on Valentines Day I decided to make an extra special dinner, you know get fancy and all! Well after slaving in the kitchen for over an hour just for preparation, learning how to tie a roast properly, and waiting on hour for the roast to cook, I was really disappointed, yuck no flavor and really dry. The following week I had some pork tenderloin fillets in the fridge and need to use them before they went bad, so I quickly threw this dish together, cooked for 30 minutes and it is fabulous! -- and we all lived happily every after. This roasted pork loin quickly climbed to the top of my list! My mouth is watering, guess what's for dinner tonight!

Roasted Pork Loin

Ingredients:

3 cloves garlic, miced

1 tablespoon fresh rosemary, miced

salt and pepper to taste

2 pounds boneless pork tenderloin fillets, sliced into 1/2 inch portions

1/2 cup olive oil

1/2 cup apple juice

2 tablespoons butter

Directions:

Preheat oven to 350 degrees. Crush garlic with rosemary, salt and pepper, making a paste. Place meat in a roasting pan, and rub meat with the garlic mixture both sides, and finish by drizzling with olive oil.

Place pork into the oven, turn and basting with pan liquids. Cook until pork is no lover pink in the center, about 25-30 minutes. Remove pork to a platter, and allow to rest. Pour apple juice into the roasting pan along with the butter stirring to release any browned bits of food from pan, return to the oven until butter is melted and sauce is heated through. Allow sauce to cool about 10 minutes before serving over top of pork.

Top Ten Main Dishes-- Mongolian Beef

2011-03-01T07:04:00.000-08:00

Calling all incredible main dishes!! I hate to admit it, but I'm in a dinner rut! I think it happens to everyone who makes dinner almost every night. I remember my childhood 10 dinners... do you remember yours? Tater Tot Casserole, Comfort Casserole, Minute Steaks and Peas, just to name a few. (In fact Tater Tot Casserole has been ban at our house!!) It might not be the same 10 meals over and over but I need some great new main dishes...so I thought if I shared with you, you would share with me!

Share your very BEST main dishes at stressedspelledbackward@gmail.com

A couple of tips about this recipe: you don't have to buy the entire ginger root the way it is in the store, break off a small sections. Ginger root can be stored in the freezer for a long time. I LOVE Botan rice, you can find it in the Asian isle, not by the regular rice at Wal-Mart.

Mongolian Beef

Ingredients:

cooked rice- enough for the family (I use Botan rice, I heart it!)

2 teaspoons vegetable oil

1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying

1 lb beef tenderloin sliced into thin strips

1/4 cup cornstarch

2 large green onions

2 cups fresh broccoli florets

sesame seeds (optional)

Directions:

Make the sauce by heating 2 teaspoons of oil in medium saucepan, add ginger and garlic to pan and cook only a minute over medium/high heat, quickly add soy sauce and water. Dissolve the brown sugar in the sauce, bring to a boil and allow to boil for 2- 3 minutes. Remove from heat.

Dredge steak strips in cornstarch, while steak sits to allow cornstarch to stick, heat the oil for frying. Oil is ready when it begins to ripple. Allow the steak to cook about 3-4 minutes each side. The pieces should be browned nicely, but not necessarily cooked through. Remove the cooked pieces and place in the sauce, let the browned beef cook in the sauce over low heat until all pieces of beef have been browned.

When all beef strips have been browned and placed in the sauce, turn heat up to medium/high heat. Stir in fresh broccoli and allow sauce to come to a boil - the sauce will not thicken completely until it has boiled. Cook until the sauce has thickened and the broccoli is cooked.

Serve over cooked rice, and top with green onions and sesame seeds.

YUM!!!

White Chocolate Cranberry Macadamia Nut Cookies

2010-12-02T06:23:00.001-08:00

I love these yummy, super easy cookies! I'm so excited for Christmas to finally be here, and honestly I've been playing Christmas music and enjoying my Christmas tree for over a month now! Shhh I'm addicted to Christmas! It's the season for baking and taking to the neighbors, and these cookies are a home run!

Ingredients:

1 Box White Cake Mix

1/4 Cup Flour

1/3 Cup Water

1/2 Cup Oil

1 Egg

1/2 Cup Dried Cranberries

1/2 Cup White Chocolate Chips

1/4 Cup Dry Roasted Macadamia Nut Pieces

Directions:

Preheat oven to 350F. In a large bowl, or mixer, mix together cake mix, flour, water, oil, and egg. After this mixture is well incorporated stir in cranberries, white chocolate chips, and macadamia nuts. Drop the the spoonful onto a greased cookie sheet and bake for 11-12 minutes.

These cookies "hold their shape" and don't spread as much when baking, which I love!

Thanksgiving Menu - Amy's Sourdough Bread Stuffing

2010-11-20T13:34:00.000-08:00

I am so excited to the holidays to be here! What a treat to have my parents down to visit and play! I'm just about there, made my grocery list and making the first of two trips for Thanksgiving today. I've got my place cards just about done, and ready to finish up my table decorations (You should see these adorable hats I made for the kids to wear to our "Thanksgiving Party"). Thanksgiving isn't complete with out a great moist stuffing. I love all the fresh herbs that add such a rich earthy flavor to this incredible stuffing.

Amy's Version of Sourdough Bread Stuffing

Ingredients:

1 and a 1/2 loaves Kneaders Sourdough Bread

8 tablespoons butter

salt and freshly ground pepper

4 stalks celery with leaves, halved lengthwise and sliced

1 onion, chopped

10 sprigs fresh thyme, leaves stripped from stems

6 fresh sage leaves, chopped

3 1/2 cups chicken stock

3 tablespoons Italian parsley, chopped

Directions:

Preheat oven to 350 degrees. Grease a 2 quart baking dish and set aside. Cut bread into 1 inch cubes and spread evenly on two baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20-30 minutes. Transfer to large mixing bowl.

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add celery, onion, and thyme, cook stirring frequently, until the veggies have softened, about 5 minutes. Add sage and remaining butter. Add chicken stock to skillet and stir to combine. Season with salt and peppe, to taste.

Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish and sprinkle with parsley. Bake in the center of the oven until heated through and top is golden brown about 40-50 minutes. Remove stuffing from oven and allow to cool about 15 minutes before serving.

modified from Dave Lieberman's original recipe

Happy Baking!

Thanksgiving Menu - Tangy Honey Glazed Ham

2010-11-17T09:16:00.000-08:00

This year we are having Thanksgiving away from home and I have been elected the cook (so excited for Thanksgiving on the beach!) I figure there is no better way to take my recipes with me, then posting them, so you'll get a little flavor of my Thanksgiving meal. This year I'll be cooking for my husband, my parents, and my 4 kids, and since it is a small intimate celebration ( and I'm not having to mass produce food) I want it to be something really special.

Thanksgiving Menu 2010

Tangy Honey Glazed Ham

Fresh Green Bean Casserole

Sean's Mashed Potatoes & Gravy

Mom's Sweet Sweet Potato Bake

Jamie's Cranberry Spinach Salad

Amy's Sourdough Stuffing

Kneaders White Rolls- coming on the airplane

Kneaders Pumpkin Pie

Kneaders German Chocolate Pie

Kneaders Banana Cream Pie

Tami's Cranberry Pie (if I can talk her into sharing the recipe!)

Tangy Honey Glazed Ham

Ingredients:

1 (10 pound) fully-cooked, bone-in ham

1 1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 of a large orange juice and zest

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves

Directions:

In a small saucepan, combine brwon sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce hear, and simmer for 5 to 10 minutes. Set aside. Place ham in slow cooker add a small amount of water (1/2 cup) over the ham, cover and cook on low setting for 4 hours. After 4 hours brush ham with glaze and continue to bake for 30 more minutes, brushing generously with glaze every 5 minutes.

Happy Baking!!

Pumpkin Cream Muffins

2010-11-16T06:30:00.001-08:00

Thanksgiving is just right around the corner, have I mentioned how much I {LOVE} this time of year! I found this recipe in one of the cute Gooseberry Patch Christmas Cookbooks, made it for the first time on a cold Texas morning last week and everyone gobbled them up. The pumpkin muffin bottom is moist, rich and dense, the cream cheese is sweet and tangy, and the topping adds a little surprise perfect crunch. Perfect for breakfast, brunch or the down time when everyone is just hanging out durning the holiday.

Pumpkin Cream Muffins

Ingredients:

3 eggs, divided

1 1/3 cup sugar, divided

1 1/4 cup flour

2 1/2 teaspoons cinnamon

3/4 cup oil

1 can pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

8 oz package cream cheese, softened

Directions:

Combine 2 eggs, one cup sugar, oil and pumpkin in the bowl of an electric mixer fitted with the paddle attachment. Beat mixture at medium speed for 5 min, scrape down sides of bowl and add flour, cinnamon, baking soda, and salt. In a separate bowl, blend together cream cheese, remaining egg, and sugar. Pour pumpkin mixture into prepared muffin tin ( I used decorative paper liners), filling 2/3 full. Place a heaping tablespoon of cream filling in the center of each muffin. Sprinkle with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Make 1 1/2 dozen.

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

3 tablespoons flour

2 tablespoons butter, softened

Combine all ingredients with a pastry cutter, until it resembles coarse bread crumbs.

Countdown to Halloween {Day 10}

2010-10-21T07:56:00.000-07:00

Warm, gooey caramel on light fluffy popcorn, this Caramel Popcorn is definitely my favorite! So super easy, and as fast as can be, this is one of my go to recipes. Perfect for your Halloween Party, game night, or movie night, or let mom put on a show mixing all your "special ingredients" together, and make it fun!!

Halloween Countdown Recipe, Day 10

Ooey Gooey Soft Caramel Popcorn

Ingredients:

1 cup butter (ear wax)

2 cups brown sugar (dirt)

1/2 cup corn syrup (monster goo)

1 teaspoon sea salt (ghost food)

1/2 teaspoon baking soda (crushed werewolf bones)

1 teaspoon vanilla (bat pee)

5 quarts popped popcorn (beetle brains)

Directions:

In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Continue to boil constantly stirring for 3 minutes. Remove from heat and stir in baking soda and vanilla. Pour over popcorn, stirring to coat. Eat immediately!!

Happy Baking!!

Countdown to Halloween {Day 11}

2010-10-20T07:53:00.000-07:00

The first Halloween I made these cute eyeball tacos my kids were really small and didn't dare dig in. I soon discovered if I enlisted their help making up the "eyeballs" they actually ate them too! I make these every Halloween for my cute little creatures! Something warm, homemade, but still as easy as can be for a busy mom on Halloween.

More cute games and coloring pages for your scary creatures!

{Project 52} Making it Memorable!

http://familyfun.go.com/halloween/halloween-printables/

Halloween Countdown Recipe, Day 11

Spooky Eyeball Tacos

original recipe from kraftfoods.com

Ingredients:

1 lb ground beef

1 pkg taco seasoning mix

12 hard taco shells, or soft flour tortillas, or tortilla chips

salsa

sour cream

sliced black olives

lettuce

sliced tomatoes

warm seasoned black beans

avocado

Directions:

Preheat oven to 350 degrees. Mix meat and seasoning mix together; shape into 36 (1-inch) balls, and place on baking sheet. Bake for 15-20 minutes.

Build your taco, or salad how you prefer reserving two meatballs for the top of each taco. Spoon a small amount of sour cream on to the reserved meatballs, garnish with sliced olives to resemble eyeballs.

Happy Baking!!

Countdown to Halloween {Day 12}

2010-10-19T04:55:00.000-07:00

Each member of my family has a cookbook filled with incredible family recipes, I think maybe printed before I was even born (alright, maybe not that old, but close). Over the many many years the pages are well worn, and even missing. Somedays I hear from a sister who has called all of the other sister, and I am the last hope to see if I still have page 28 in the family cookbook. We LOVE this book! It reminds me of the many trips to Lake Powell, Swiss Days, the laughter, the tears of loved ones passing on, and all the adventures that come from our family! It always makes me smile!! Today I share a classic recipe from my lovely Grandma Worthington, who was classic herself!

Halloween Countdown Recipe, Day 12

Grandma Worthington's Pumpkin Pie

Ingredients:

Makes enough for 2 pies

4 eggs

1 large can Libby's pumpkin

1 1/2 cups sugar

1 teaspoon salt

2 teaspoons cinnamon

3 1/3 cups evaporated milk

Directions:

Mix all ingredients together in the bowl of an electric mixer fitted with the whisk attachment. Grandma would always rinse out the pumpkin can with the evaporated milk, not to waste any; this was her secret! Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Decrease temperature to 350 degrees and bake for 45 minutes.

Happy Baking!!

Countdown to Halloween {Day 13} & {Project 52}

2010-10-18T06:36:00.000-07:00

What could be cuter then a plate of these Gingerbread Mummies at your Halloween party! They have always been a huge hit for me! I am the biggest fan of gingerbread, so any excuse to make some nice soft gingerbread cookies works for me. So cute!! Thanks Kneaders!

Here are some links to fun printable and games for your little Mummies to play as they get ready for Halloween.

{Project 52} making it memorable!

http://holidays.kaboose.com/halloween-printables.html

http://www.atozteacherstuff.com/Themes/Halloween/

Halloween Countdown Recipe, Day 13

Kneaders Gingerbread Mummies

Ingredients:

1 cup butter

1 cup white sugar

1/2 cup dark molasses

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon ginger

2 eggs well beaten

1 teaspoon white vinegar

5 cups all-purpose flour

1 teaspoon baking soda

white chocolate chips - reserved for frosting

Directions:

In a large saucepan, cream together butter and sugar. Add molasses and spices, mix well. Stirring constantly bring to a boil. Remove from heat and allow to cool to luke warm. Stir in eggs and vinegar. Sift flour with baking soda into molasses mixture to form a smooth dough. Chill for several hours, or overnight. When you are ready to bake roll out dough to 1/2 inch thickness. Cut with gingerbread cookie cutter. Place on baking sheet lined with parchment paper. Bake 8 to ten minutes in a an oven preheated to 350 degrees. Bake only until lightly browned on the edges, do not over bake. Allow cookies to cool on baking sheet for 5 minutes before moving them to a cooling rack. Let cool completely before frosting.

Frosting Ingredients:

click here for buttercream icing recipe- tint red with food coloring, or gel.

melt down white chocolate chips until just melted, allow to cool until slightly stiff.

Frosting Directions:

With read buttercream and a #6 round tip, make one eye on right side. Then on the opposite side with a #4 round tip, pipe stitches over the heart area. Using a #47 basket weave, with textured side out, zigzag down the mummy missing the eye and the stitches. If the texture is not visible allow the white chocolate to cool a little longer until it will hold the shape of the texture, but will still come through the tip. Let dry 15 minutes in a cool place.

Happy Baking!!

Countdown to Halloween! {Day 14}

2010-10-17T08:29:00.000-07:00

I'm a little jealous of all of you who are close to a Kneaders! Ugghhh, I'm not even close! I could sure use a loaf of Pumpkin Bread, Pumpkin Chocolate Chip Cookie, an Eclair, not to mention a slice of Carrot Cake. I guess I'll have to do with just one of the above. :)

Halloween Countdown Recipe, Day 14

Kneaders Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup brown sugar

1/2 cup sugar

1 1/2 cups butter, room temperature

2 eggs

1 15 oz can pumpkin

2 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ginger

1 cup semi sweet chocolate chips (milk chocolate will work too, if you prefer)

Directions:

Preheat oven to 400 degrees. In bowl of electric mixer fitted with whisk attachment whisk together sugars, eggs, butter and pumpkin, cream together until color lightens. Scrape down the bowl, and mix for one more minute at medium speed. In a separate bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ginger. Slowly add dry ingredients to wet ingredients mixing until incorporated. Stir in chocolate chips by hand. Using a ice cream scoop, scoop out cookie dough, onto a baking pan lined with parchment paper. Bake at 400 degrees for 12-15 minutes or until light golden brown on outside edges.

Happy Baking!!

Countdown to Halloween! {Day 15}

2010-10-16T05:32:00.000-07:00

I love Halloween; not the scary mask, fake blood, and crime part of Halloween, but the cute pumpkins, glittery little girls, happy children, yummy food and family part of Halloween. Honestly, nothing is better! Years ago I came across a couple recipes that have become a permanent part of our celebration.

Halloween Countdown Recipe, Day 15

Boo Cups

modified from the kraftfoods.com recipe

Ingredients:

15 (6 oz) clear cups

3 1/4 cups cold milk

2 packages (4 serving size) JELL-O Chocolate Flavor Instant Pudding

2 cups heavy whipping cream

2/3 cup confectioners sugar

20 OREO Cookies, crushed

30 miniature semi-sweet chocolate chips

Directions:

Prepare pudding as directed, place in refrigerator. In the bowl of an electric mixer fitted with the whisk attachment, combine heavy whipping cream, and confectioners sugar. Whisk on low speed until sugar is incorporated. Increase speed to high and beat until stiff peaks can be formed. Stir 1/2 of whipped cream into pudding mixture. Set aside.

Spoon 1 Tablespoon of cookie crumbs into each clear cup, cover evenly with a layer of pudding, and again with a layer of cookie crumbs

Drop remaining chipped cream by spoonfuls onto desserts to resemble ghosts. Place two mini chocolate chips on the ghost for the eyes. Serve immediately. Or, refrigerate until ready to serve.

Happy Baking!!

Countdown to Halloween! {Day 16}

2010-10-15T08:08:00.000-07:00

One day closer, how is the planning coming? The other day a friend of mine said, "for being a stay at home mom, I'm sure in the car a lot!" That's the truth! Every busy mom needs a secret : made from scratch flavor can come from a box! Holidays are meant for making memories, and not the crying, screaming, pulling your hair out memories!

Halloween Countdown Recipe Day 16

Gooey Brain Cupcakes

Basic Coconut Cupcake:

Ingredient:

1 (18.25 oz) package white cake mix (plus ingredients listed on box)

1 (7 oz) can cream of coconut ( I found mine in the drink isle)

1 (7 oz) can sweetened condensed milk

Directions:

Prepare cupcake pans with paper liners. Prepare and bake white cake mix according to package directions. While still hot, using a utility fork, poke holes all over the tops of the cupcakes.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the hot cupcakes. Cool cupcakes completely before frosting.

(Martha Stewart's idea and photo) To decorate, cover the top of cupcakes with a thin smooth layer of buttercream and let dry, use a medium round tip to pipe two lines of buttercream in the center of cupcake, then pipe a brain design on each side.

Butter Cream Frosting- click here

Happy Baking!!

Countdown to Halloween! {Day 17}

2010-10-14T08:13:00.000-07:00

Have I told you how in love with Fall I am!?! I am in heaven, and down here in southeast Texas, it's just started to get cool at night, and the leaves have just begun turning. I just LOVE it! I figured it was time for our countdown to Halloween to begin, can you believe we only have 17 days? How are the Halloween costumes coming? I know so much to do!

Halloween Recipe Countdown, Day 17 :

Pumpkin Bars with Sinful Cream Cheese Frosting

I know I have posted this recipe before, but I am telling you, if you haven't made it you are missing out on one of the BEST pumpkin recipes you will ever find! I make these all the time!

Original recipe from Paula Deen

Ingredients:

Bar:

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

15 oz can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

Icing:

8 oz package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon mexican vanilla

Directions:

Preheat oven to 350 degrees F. Using an electric mixer with paddle attachment combine eggs, sugar, oil an pumpkin. Mix at medium speed until pumpkin mixture turns color, from dark orange to pale orange, (about 5 minutes). In a separate bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. Add the flour mixture to the pumpkin mixture and mix at low speed until thoroughly incorporated, and the batter is smooth. Spread the batter into a greased 9 X 13 baking pan. Bake for 25-35 minutes. Let cool completely before frosting.

To make icing: Combine the cream cheese and butter in the bowl of an electric mixer fitted with the whisk attachment, until smooth. Add the sugar and mix at low speed until combined. Stir in vanilla, and spread on cooled pumpkin bars.

Happy Baking!!

{Project 52} Columbus Day

2010-10-07T08:01:00.000-07:00

We are preparing to celebrate Columbus Day at our house (Monday October 11th). My kids have been busy with word puzzles, coloring pages, and painting all centered around Columbus Day. I remembered these great Martha Stewart cupcakes that would be perfect for the party! Look how great these will look with our celebrations! Oh....they will taste good too!

I'll use my favorite basic chocolate cupcake recipe- recipe follows

Martha uses her Swiss Meringue Buttercream for these cupcake- I think it taste like cardboard (SORRY MARTHA)!

I'll use Sweet Revenge "Pure" Buttercream- click here for the recipe.

Cupcake Ingredients:

1 cup plus 2 Tablespoons unsalted butter, room temperature, plus more for tins

1 cup plus 2 Tablespoons unsweetened Dutch-process cocoa powder, plus more for tins

2 1/2 cups plus 2 Tablespoons all-purpose flour

2 teaspoons baking soda

1/8 teaspoon slat

1 cup sugar

1 cup dark-brown sugar

3 large eggs, room temperature

3/4 cup sour cream

1 1/2 cups buttermilk

Directions:

1. Preheat to 350. Brush standard muffin tins with butter (mine still stuck, to I gave the batch a spray of Pam and butter); dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.

2. With an electric mixer on medium- high speed, cream butter and sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.

3. Divid batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Shark and Sand Dune Cupcakes:

Make Sharks: Cut out fin shapes from blue construction paper or card stock (one for each cupcake). Tint half of buttercream blue with food coloring. Using a small offset spatula, frost a dozen cupcakes, swirling and swooping into small peaks to resemble waves. Just before serving, press fins into frosting.

Make Sand Dunes: Frost the remaining cupcakes with untinted buttercream, smoothing into dome shapes. Place graham-cracker crumbs in a small bowl. Dip each cupcake into crumbs, coating completely. Just before serving, insert a paper drink umbrella into each cupcake.

Happy Baking!!

Making It Memorable! {Project 52}

2010-10-04T08:50:00.000-07:00

One thing I love about life is it always leaves room for improvement! Today I am introducing {Project 52}!! One thing I hate about "projects" is normally they eventually get added to the "unfinished project pile" in a corner somewhere. {Project 52} is different! It is a promise to make every week of the year, all 52, memorable for my family. I'll give links for crafting ideas, children's printable games, and of course recipes to make it all MEMORABLE!

Columbus Day Monday October 11:

Here are some great ideas to get you ready to celebrate. Something easy, but memorable.

Links for printable coloring pages, cross word puzzles, craft ideas, mazes..... everything Columbus Day!

http://holidays.kaboose.com/columbus-day/

http://www.atozteacherstuff.com/Themes/Columbus_Day/

Columbus Day Recipes:

Here are some great recipes you could use for Columbus Day

Kneaders Raspberry Bread Pudding

http://stressedspelledbackward.blogspot.com/2009/02/kneaders-raspberry-bread-pudding.html

Amy's Make You Rich Chocolate Bread Pudding

http://stressedspelledbackward.blogspot.com/2010/01/amys-delicious-exquisite-make-you-rich.html

More great Italian Recipes to come this week!

So go make Memories! There is only one today! Love, Bake, Be Happy!!

Perfect Oatmeal Chocolate Chips Cookies

2010-10-02T08:22:00.000-07:00

I recently came across this recipe, and ABSOLUTELY LOVE these Perfect Oatmeal Chocolate Chip Cookies! Perfectly fluffy! That's right, I said fluffy! Most of the time I find oatmeal chocolate chip cookies flat and crispy, oh but not these! I can't remember where I found the recipe, but it's great! Thanks!!

Perfect Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon mexican vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 1/2 cups quick oatmeal, measure right into food processor, and blend into flour.

11.5 oz milk chocolate chips (1 regular size package)

Directions:

Cream together butter, sugars until light and fluffy ( about 2 minutes on medium speed). Mix in one egg at a time and add vanilla, mix until just incorporated. Mix together all dry ingredients in a separate bowl. Add to wet ingredients and mix until blended. By hand stir in chocolate chips. Refrigerate for about 1 hour. Bake at 375 for about 8-10 minutes. Don't over bake, the cookies edges should be only lightly brown, the center should still look a little "wet".

Happy Baking!!

What's Cooking? Slow Cooker Cranberry Roast

2010-09-26T19:00:00.000-07:00

This amazing Cranberry Roast is one of my personal favorite Sunday meals. SO SUPER EASY (but don't tell anyone)! Huge *bonus* it makes a great gravy, right in the crock pot. Even bigger *bonus* sharing a yummy meal with good friends! Thanks guys!

Today at the Peterson's:

Slow Cooker Cranberry Roast - recipe follows

Mashed Potatoes (my husbands specialty, he makes a mean mashed potato)

Bacon Asparagus

Candied Carrots

No Bake Cookies - click here for recipe

Slow Cooker Cranberry Roast:

Ingredients:

1 (1 oz) envelope dry onion soup mix

1 (3 lb) beef chuck roast

1 (16 oz) can jellied cranberry sauce

2 tablespoons butter, melted

2 tablespoons flour

Directions:

Place dry onion soup mix in the bottom of a slow cooker. Salt and pepper both sides of your roast and place roast in the slow cooker, and top with the cranberry sauce. Place lid on crock pot and cook 8 hours on low.

Watch your roast at about hour 7, mine seem to be perfect about hour 7.

That's right don't add any liquid! That's it turn it on and walk away from the slow cooker!

Remove roast and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with roast.

Happy Baking!

No Bake Cookies

2010-09-26T18:49:00.000-07:00

I have to have the most amazing, talented, beautiful sisters in the world! This is a recipe my sister Tami adopted when she was a teenager, and happens to be my favorite No Bake, and I've tried a lot of No Bakes!

No Bake Cookies

Ingredients:

2 cups sugar

4 tablespoons baking cocoa

1/2 teaspoon salt

1/2 cup peanut butter

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups quick cooking oatmeal

Directions:

Combine in a saucepan sugar, cocoa, salt, and peanut butter. Add milk and bring to a boil. Boil 1 minute stirring constantly so you don't burn the bottom of your mixture. Remove from heat, add vanilla and oatmeal. Mix well. Drop by spoons onto waxed paper. Let stand until firm. Makes 15 big cookies, or about 24 small cookies.

Happy Baking!

What's Cooking? Southwest Chicken

2010-09-24T09:44:00.000-07:00

A couple of good friends have said I should post some of the recipes I use for dinners. I usually say were I found my recipe and go into a long rant on what I do different, and by the end they all say, "JUST PUT IT ON YOUR BLOG!" So, we'll give it a try

Today at the Peterson's we are eating:

Southwest Chicken
Rice
Fresh Fruit
Sweet Lemon Sour Cream Bread

Southwest Chicken:

Ingredients:

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 (10oz) can diced tomatoes with green chile peppers
1 (15oz) can black beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1 pinch ground cumin

Directions:

In a large skilled, heat oil over medium high heat. Brown chicken on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve over cooked rice or crushed tortilla chips.

Hope your day is great!! I just LOVE Fall!!

Iced Pumpkin Cookies

2010-09-23T08:28:00.000-07:00

Hi!! Yes, I'm alive over here! My little family made an across country move, and are now finally settling! (Not to mention, living in a the middle of no where gave us some obstacles in finding a good fast internet, the good news is we got it now!) I hope you have been baking away!

You have got to try these great pumpkin cookies I found right before the move. I've made them 5 times since we've moved, yup they are that good! Here is the scoop on canned pumpkin, there is a national shortage (there has been for like 4 years, so when you find it buy it in bulk).

Ingredients:

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 teaspoon mexican vanilla

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In the bowl of a Kitchen Aid fitted with the paddle attachment cream together the 1/2 cup butter and white sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture, and beat until the color of the pumpkin changes to a lighter orange. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. Bake for 13-16 minutes in a preheated oven. Cool cookies and drizzle with glaze.

To make glaze: combine confectioners sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

If you want to add chocolate chips to the mix, about 1 cup of chocolate chips, and skip the glaze.
Or mix up some cream cheese icing, and cut the cookie down the center and fill with cream cheese icing, and skip the glaze.

Yummy Summer Brazilian Lemonade

2010-07-21T10:05:00.000-07:00

I *love* the bright lime flavor, and the sweet creaminess the sweetened condensed milk offers to this amazing lemonade. My sister-in-law introduced this recipe to me about a two years ago, and I haven't stopped making it {THANKS JULIE}! I even make it just to go with dinner some nights. Perfect for the hot summer nights! I *love* summer nights in Utah!!

{printable version}

Ingredients:

2 Limes

3 T Sweetened Condensed Milk

3 Cups Water

1/2 Cup Sugar

Ice

Directions:

Wash and quarter limes and add to blender (that's right with the skin on). Add sweetened milk, water, and sugar. Blend for about 2-3 minutes. STRAIN using a wire mesh strainer, then pour over ice and enjoy. Makes about 1 quart. Four batches makes about a gallon and uses your entire can of sweetened condensed milk. {I promise you'll need all four!}

Kneaders Pumpkin Chocolate Chip Cookies

2010-07-19T12:14:00.000-07:00

I told you....I have something for {FALL}, so I can't stop with the pumpkin recipes! Ekkk!!! And what could be better then Kneaders Pumpkin Chocolate Chip Cookies! I *love* it!!

{printable version}

Ingredients:

1 cup brown sugar

1/2 cup sugar

1 1/2 cups butter, room temperature

2 eggs

1 15 oz can pumpkin

2 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ginger

1 cup semi sweet chocolate chips (milk chocolate will work too, if you prefer)

Directions:

National Ice Cream Day- Tomorrow!

2010-07-17T07:33:00.001-07:00

If your looking for something fun to do, Sunday July 18th is National Ice Cream Day..... a perfect excuse to do something fun with the family! Family fun magazine has all sorts of fun recipes that are *all* about ice cream!

{click here for this recipe}

Ekkk!! And look how yummy this one looks!?!

{click here for this recipe}

Happy National Ice Cream Day!!

Mommy's Kiss Cookies

2010-07-16T15:47:00.000-07:00

These are my {favorite} "mommy" cookies, meaning no matter how many "helpers" you have in the kitchen you really can't mess up these cookies! I have made these cookies with many different recipes, and many different ways, this is the best I have come up with for taste and looks.

{printable version}

Ingredients:

2 2/3 Cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1 Cup Butter

2/3 Cup Creamy Peanut Butter

1 Cup White Sugar

1 Cup Brown Sugar

2 Eggs

2 teaspoons Mexican vanilla

Additional Sugar

5 Dozen Kisses, Unwrapped

Directions:

Preheat oven to 375F. In a large bowl (kitchen aid) creamy together softened butter, peanut butter and both sugars, beat until light and fluff. Add flour, salt, and baking soda, eggs and vanilla and mix until smooth. Make tablespoon size balls out of dough--roll in additional sugar. Bake on a greased cookie sheet for 8 minutes. Remove from oven and carefully press one kiss into the center of each cookie. Allow to sit on hot cookie sheet until kisses become slightly melted.

I do NOT return my cookies with kisses to the oven, like many recipes call for, I think this makes a huge kiss mess. Instead, I allow my cookies to sit on the hot cookie sheet, this gives off plenty of heat to slightly melt those kisses. We want our cookies to look and taste great!

My {Favorite} Chocolate Frosting!

2010-07-14T07:41:00.000-07:00

I don't take the title of {Favorite} lightly! This is an incredible frosting, I would use it to frost EVERYTHING! It's so good you just may want to forget the cake or cupcakes, and eat the frosting!!

{printable version}

Ingredients:

3 3/4 cups confectioners sugar

3 tablespoons cocoa

1/2 cup butter, melted

6 tablespoons milk

1 teaspoon vanilla

1/3 cup chopped pecans (optional)

Directions:

In a large mixing bowl, combined confectioners sugar, cocoa, butter, milk and vanilla; beat until blended. After frosting cake, or cupcake sprinkle with chopped pecans. Store finished product in the refrigerator.

Summer's Soft Caramel Popcorn

2010-07-13T14:27:00.000-07:00

The perfect easy treat to whip up for summer movie nights! This is hands down my favorite caramel popcorn, soft, gooey and sweet! You'll love it and so will your kids!

printable version

Ingredients:

1 Cup Butter

2 Cups Brown Sugar

1/2 Cup Corn Syrup

1 t Salt

1/2 t Baking Soda

1 t Vanilla

5 Quarts Popped Popcorn

Directions:

In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Continue to boil constantly stirring for 3 minutes. (If you stop stirring your caramel will turn out hard) Remove from heat and stir in soda and vanilla. Pour over popcorn, stirring to coat. Eat immediately!

MIA.....Pumpkin Bars

2010-07-12T10:33:00.000-07:00

I know, long time no see!! I was in charge of recreating a Pioneer Trek, and keeping 40 teenagers alive! Whew....I'm glad I did it, and I'm glad it is OVER. It's taken about a month to recover! I promise girls your aprons are on the way!

Here is a recipe for one of my favorite pumpkin treats! Pumpkin Bars, I know it's not fall yet, but it's my *favorite* time of the year, so I'm just gonna start celebrating early! Yay!!! The cream cheese frosting is creamy and cool, on top of a dense cake-like bar *packed* with sweet, rich, cinnamon flavor! I know, I think I just drooled all over my keyboard! Yum!!!!

printable version

Paula Deen

Ingredients:

Bar:

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

15 oz can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

Icing:

8 oz package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon mexican vanilla

Directions:

Preheat oven to 350 degrees F. Using an electric mixer with paddle attachment combine eggs, sugar, oil an pumpkin. Mix at medium speed until pumpkin mixture is light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. Add the flour mixture to the pumpkin mixture and mix at low speed until thoroughly incorporated, and the batter is smooth. Spread the batter into a greased 9 X 13 baking pan. Bake for 35-35 minutes. Let cool completely before frosting.

Dangerous Chocolate Cream Cheese Cupcakes

2010-05-31T09:36:00.001-07:00

I must be obsessed with cupcakes!! But let me tell you, these are by far the best, most delicious, moist, creamy, chocolatey, rich cupcakes I have ever eaten. So props to Vivian Morris from Celburne, Texas she really knocked this one out of the park! I wouldn't change a THING on the recipe, except I would make more frosting- cause I ate more then the cupcakes got! : )

printable version

Filling Ingredients:

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1/2 teaspoon fine sea salt

1 cup semisweet mini chocolate chips

Batter Ingredients:

1 1/2 cups all purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

Frosting Ingredients:

3 3/4 cups confectioners sugar

3 tablespoons cocoa

1/2 cup butter, melted

6 tablespoons milk

1 teaspoon vanilla

1/3 cup chopped pecans

Directions:

For filling: in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in mini chocolate chips; set aside.

For batter: in a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil, and vinegar; stir into dry ingredients just until moistened.

Filled paper lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. (I used one big old heaping tablespoon on mine.) Bake at 350 for 24-26 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to cool completely.

For Frosting: in a large mixing bowl, combined confectioners sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.

Winner of Give a way!!

2010-05-27T06:48:00.000-07:00

Yayy!! We have our apron winners.....that's right I said WINNERS!

Anthropologie Extra Ingredient Apron goes to:

Nat

"OK, trying again for this really cute apron that would look so good on me while cooking for 5 boys! i am out numbered and need a really cute apron to make me feel like cinderella. :)"

Nat, I am so happy for you! Yayy!! Nothing better then looking hot while you cook!

But that's not ALL!

Kneaders Bakery in South Jordan & Provo have one more apron to give a way! Yayy! Kneaders!! A vintage style Jessie Steele Black Lace Trimmed Apron. Pretty HOT!! Kneaders always has such CUTE aprons in their stores.

The Jessie Steele Apron goes to:

Andrea

"Love the apron! Love YOUR recipes!

Girls, you must claim your prize by emailing stressedspelledbackward@gmail.com by Saturday May 29th 12:00noon MST

Check back tomorrow for the BEST cupcake recipe I have ever eaten! Seriously!! I'm still debating whether I should even share the recipe, and just keep it as my knock out dessert. I know....it's that amazing!

Eat a Cupcake

2010-05-14T10:20:00.001-07:00

Thought this was cute!!

Give a way and cute cupcake topper ideas!

2010-05-11T11:20:00.000-07:00

Yay!! Another give a way!! I absolutely LOVE my Anthropologie Extra Ingredient Apron......so here is another to give a way. *Read on for RULES*

I just came across this absolutely fabulous website that I *LOVE*!! House of 3, or Rhonna's Blog they have wonderful downloadable ideas. And every now and again they give them out for free. Like the cupcake labels I used for mothers day click here or look how cute these would be for a birthday click here. I know I know REALLY CUTE FREE STUFF!!! All you do is print and cut them out, get toothpicks and adhere to the toothpick, you can make it double sided on the larger one if you want a more finished look. Then all I did was buy bling stickers and stick it right on. SO EASY, and everyone LOVED IT!!!

*RULES for give a way: Give a way ends May 24th, 2010 12:00 noon MST, comment on THIS post and you are qualified. Comment on new posts between now and May 24th, and you get brownie points!! You must claim your prize by May 28th, 2010 12:00 noon MST, or your prize will be given to the next fabulous person of my choice! Good LUCK!!

Cream Cheese Whipped Cream

2010-05-07T08:49:00.000-07:00

Yummy! This Cream Cheese Whipped Cream is one of my new FaVoRIteS! So easy, and totally yummy!! I used it to top chocolate cupcakes, but could be used just about anywhere you would use whipped cream.

printable version

Ingredients:

8 oz package cream cheese, softened

2/3 cup confectioners sugar

1 teaspoon good vanilla (Blue Cattle Trucking Company's Mexican Vanilla)

1/8 teaspoon salt

1 1/2 cups heavy cream

Directions:

In the bowl of an electric mixer fitted with a whisk attachment beat heavy cream until stiff peaks form. transfer to a bowl and set aside. In that same electric mixer bowl beat together cream cheese, sugar, salt and vanilla until smooth. Fold whipped cream into cream cheese mixture until just combined.

Make sure the item you will be frosting is completely cooled before frosting. Keep refrigerated until serving.

Sunshine Coconut Cake (Cupcakes)

2010-05-04T10:41:00.000-07:00

Well......if you are wondering I am so ReaDY for SumMEr! Or at least give me SPrInG-- not snow on May 1st... HeLLoW! I think my only sanity from the weather (which is hanging by a thread) is making coconut, tropical, sunshiny treats. Here is one such recipe, which toothless and gorgeous (my two oldest kids), think are better than the "is it really better than sex? cupcakes" (which I never said with them in the room). Here is another Mix Tuesday recipe!

printable version

Ingredient:

1 (18.25 oz) package white cake mix (plus ingredients listed on box)

1 (14 oz) can cream of coconut ( I found mine in the drink isle)

1 (14oz) can sweetened condensed milk

2 cups heavy whipping cream (liquid)

2/3 cup confectioners sugar

1 (8oz) package flaked coconut

Directions:

Prepare and bake white cake mix according to package directions. (I made mine into cupcakes, you need to use cupcake liners for sure) While still hot, using a utility fork, poke holes all over the tope of the cake (cupcakes).

Mix cream of coconut and sweetened condensed milk together (I had 1/2 of the mixture left over, but I did cupcakes just FYI). Pour over the top of the still hot cake.

In the bowl of an electric mixer fitted with whisk attachment, whisk heavy whipping cream and confectioners sugar until stiff peaks form. Let cake cool completely then frost with whipped cream, and top with flaked coconut. Keep cake (cupcakes) refrigerated until ready to serve.

Banana Crumb Muffins

2010-04-29T13:55:00.000-07:00

These were YUMMY!! Easy to mix up quickly in the morning, and they made my house smell great!

printable version

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, softened

1 teaspoon ground cinnamon

1/2 teaspoon vanilla

Streusel Topping:

2 Tablespoons flour

1/3 cup brown sugar

1/8 teaspoon ground cinnamon

1 Tablespoon butter

Directions:

Preheat oven to 375F. Prepare muffin tin.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, white sugar, vanilla, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until toothpick inserted into center of muffin comes out clean.

Is It Really Better Than Sex? Cake

2010-04-27T09:20:00.000-07:00

As I promised Mix Tuesday-- today is Paula Deen's Is It Really Better Than Sex? Cake. This is by far one of her most popular recipes. I love that it couldn't be much easier, very few ingredients, these are my favorites for a impressive dessert on a busy day ( like today, my baby's 1st birthday yayy!!!). I'm going to whip mine up as cupcakes. (I'll let you know how that goes)

printable version

Ingredients:

1 (18.25 oz) box yellow cake mix, plus ingredients to prepare (what it says you need on the box)

1 (20 oz) can crushed pineapple

1 cups sugar

1 (3.4 oz) box French vanilla pudding, plus ingredients to prepare

1 1/2 cups heavy whipping cream (liquid)

1/3 cup confectioners sugar

1 cup flaked, sweetened toasted coconut

Directions:

Preheat oven to 350 degrees.

Prepare yellow cake mix as directed, using a greased 9 x 13 x 2 inch pan and bake for 30 to 35 minutes. While cake is baking combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until throughly chilled. Whip heavy cream and confectioners sugar in the bowl of an electric mixer fitted with the whisk attachment, until stiff. Cover top of cake with the sweetened whipped cream and sprinkle on the toasted coconut.

Peanut Butter Icing

2010-04-22T06:57:00.001-07:00

Where have I been? I have NEVER had peanut butter icing before! I *loved it!! I used this icing on top of my favorite chocolate cupcake (just follow the cupcake recipe forget the rest.) To decorate I just sprinkled with chopped salted peanuts...... *heaven!

printable version

Ingredients:

1 cup confectioners sugar

1 cup creamy peanut butter

5 Tablespoons unsalted butter, room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

Directions:

Place confectioners sugar, peanut butter, butter, vanilla and salt in a bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Amazing Lemon Cupcakes & Lemon Buttercream Frosting

2010-04-19T08:07:00.000-07:00

I whipped up three different batches of new cupcakes for my Zimi's Birthday, and of all the cupcakes my kids decided this Lemon cupcake was the BEST one. It is absolutely delicious! Not to mention the Lemon Buttercream Frosting-- your in for a real treat!!

printable version

Ingredients:

3 1/2 cups of all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

1 1/2 cups sugar

2 teaspoons vanilla extract

3 eggs

16 oz sour cream

2 teaspoons fresh lemon zest

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside.

Spoon batter into prepared muffin tins, filling each 3/4 full. Bake in preheated oven for about 18-20 minutes. Cool completely then remove from muffin tin.

Lemon Buttercream Frosting

Ingredients:

3 Tablespoons butter, room temperature

2 1/4 cup confectioners sugar, divided

2 tablespoons lemon juice

3/4 teaspoon vanilla extract

2 teaspoons milk (only if necessary)

1 teaspoon lemon zest

Directions:

In an electric mixer fitted with the whisk attachment, beat together butter and 1 cup confectioners sugar, mix well. gradually beat in lemon juice and vanilla. Slowly beat in additional 1 and 1/4 cups of confectioners sugar. If necessary, beat in milk to make spreading consistency. Stir in lemon zest.

Mix Tuesday-- Pelican Bay Sugar Cookie Mix

2010-03-09T15:17:00.000-08:00

You have to know, I'm not a big "mix" girl. However, I've decided to take the challenge of making a mix my own. Introducing Mix Tuesday, I'll let you in on what great mixes I find, and how to make a boxed mix better! Not everything in life has to be complicated!

This week I want to introduce you to Pelican Bay! WOW!!! I found this company while I was back at market, and can I say CUTE, and they taste AMAZING!

First of all the cookie cutter tied right on the outside, then inside is the mix, and sanding sugar to top the cookies. Now, mind you I'm a "the more frosting the better, kinda girl". But honest these are fast, and cute and YUMMY!!

Right now the South Jordan and Provo Kneaders are carrying the easter bunny (cinnamon sugar cookie) as well as a butterfly, and a dinosaur mix (vanilla sugar cookie). I know so totally perfect. Makes 18 cookies.

Double Chocolate Coconut Cookies

2010-03-08T12:56:00.000-08:00

I made these a while back for my coconut loving husband-- he loved them!! I personal LOVED all the chocolate. I'm always looking for a recipe thats just a little different, and AMAZING-- well this is one of those.

printable version

Original Recipe by Martha Stewart- recipe has been modified

Ingredients:

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/4 cup unsweetened dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups chocolate chunks

1 3/4 cups sweetened flaked coconut

1 3/4 shopped walnuts

Directions:

Preheat oven to 350. Put butter and sugars in the bowl of a electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.

Sift flour, cocoa powder, baking soda, baking powder, and slat into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Scoop batter and drop onto baking sheets lined with parchment (or sprayed with cooking spray), spacing 2 inches apart. Flatten slightly, and bake until set about 10 minutes.