Wednesday, October 31, 2012

Enchilada Sauce

We are lovers of Mexican food! I love to cook it and try new recipes  This sauce is our favorite.  I change the peppers around and see what comes together the best. You can tweak it however you like with different peppers.  Easy to make it spicier and less spicy.  Play around with  it!

6 dried ancho chiles
1 6 ounce can tomato paste
1/4 cup corn oil
2 cloves garlic, minced
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
3 cups beef broth

Preheat oven to 400 degrees

Arrange the chiles on a baking sheet and toast 3-4 so they don't burn.
Remove the stems and the pulp and all seeds.  Place the chiles in a bowl of hot water.  Let them sit for about 1 hour.  Combine the chiles, paste, oil, garlic and spices and only 1 cup of the broth in a food processor or blender until smooth.  Transfer to a large sauce pan and add the remaining 2 cups of broth and heat until warm through and use in your favorite recipes! Enjoy~

Tuesday, October 30, 2012

Peanut butter chocolate bars

This is a fantastic treat that is super easy to throw together!  The kids devoured them at the lunch table Brenn said and requested for more later this week!!

1 box yellow cake mix (yeah...I know...lame, but it is what the recipe called for)
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 12 ounce chocolate chips, semi sweet
1 14 ounce can of sweet condensed milk
2 Tbsp butter
2 tsp vanilla

Preheat oven to 325
Combine the cake mix melted butter, peanut butter and eggs in a large bowl.  Press into a greased 9x13 baking pan.  Reserve 1 1/2 cups of this mixture to put on top.  In a small pot melt the chips, milk and butter.  Remove it from the heat once it is smooth and stir in the vanilla.  Spread the chocolate over teh batter.  Crumble the additional batter over the chocolate, evenly.  Bake for 20-25 minutes.  Cool and all the way...I know, I know, very tempting to dive in right away but I promise they need to cool! Enjoy!

Thursday, October 25, 2012

Honey Beer Bread

This is an easy and yummy recipe.  I have made it 3 times this week.  The kids love it in the morning with honey on it so we are getting a lot of mileage out of this recipe! I suggest you try it...SOON!!!
3 c flour
2 Tbsp sugar
1Tbsp baking powder
1 tsp salt
2 Tbsp honey
1 bottle ~12 ounces~ beer
8Tbsp butter melted ( You can divide this in 1/2 but we liked it with the full 8 Tbsp the BEST)

Oven to 350 degrees
Grease a loaf pan

IN a medium bowl whisk the flour, sugar, baking powder and salt. Use a wooden spoon and add in the honey and deer and mix til just together.  I heated the honey in the microwave for a few seconds to make it easier to stir. Put 1/2 melted butter in the bottom of the pan *Yes, even though you greased it* Put the batter on top and then spread the rest of the melted butter on top. Bake for 55 minutes or there know the trick, goden on top and a knife comes out clean. EAT!!! Enjoy~

Thursday, October 4, 2012

Pumpkin Snickerdoodles

Happy Fall!! I love baking with pumpkin.  Brenn tells me it looks like a pumpkin exploded in my house.  These are a hit with the boys that come over each day after school.  In fact, they requested them this week.  So I made them again! Super easy and yummy!
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup  butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice * I added a dash of pumpkin pie spice to mine today.  It was an added flavor!*

Whisk the flour, baking powder, salt, cinnamon, and nutmeg.  Beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets parchment paper. 

Combine the sugar and spices for the coating in a bowl and mix to blend.

 Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed. 
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the 

baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Easy and delish! Enjoy~

Wednesday, September 26, 2012

Cinnamon Apple sauce

Ridiculously easy....terrifically yummy! I have been sooo busy baking for my hubs corporate events for the last 3 weeks.  They had meetings in Dallas and I was asked to bake for them! Soooo..during that time my regular cooking took a back seat but I have tried a few new recipes.  The first being this easy crock pot apple sauce.  It literally makes itself. I made 2 batches last weekend and now today I will make my apple sauce cookies with some of it! The next time I will make it with out any cinnamon.  The 2nd time I made it, I cut the cinnamon in half, we felt it was too much...I still feel it s too much with only the 1/2.  Let me know how you like it! IT is so dark because of the cinnamon, when I put it on the table the kids said it looked like tomato soup.....

About 15 medium sized apples, peeled, cored and thinly sliced
1 cup apple juice

Put the apples in the slow cooker and add the juice.  Turn on high for 1 hour then turn on low for 8-10 hours.  I started this late in the evening and it cooked all night.

After the 8-10 hours add:
2 1/2 cups sugar*I added 2 cups*
4 tsp cinnamon...I will not add this again. The photo above it with 2 tsp...
1/2 tsp cloves*yuck* I did not use this
1 tsp nutmeg! YUM!
Stir all of this into the apples and the apples will break apart and be in chunks. Keep in the crock pot on low for 6-8 more hours.  If it is not as smooth as you like you can blend it.  It keeps in the fridge for about 2 weeks.

Thursday, September 13, 2012

Mounds brownies

Mixed reviews from mi casa on I sent the WHOLE pan to school with Brenn.  Hope they get eaten at school.  :) I thought that there was WAAAAY too much coconut and I don't like chocolate so it was a no go for me.  Hubby said, as of last night, he is newly allergic to that is a hint not to make them again.  Kiddos were split on the decision so it is a never again to be made recipe.

1 pkg of brownies for 9x13 pan * I used my homemade brownie recipe*
5 1/3 pkg coconut, unsweetened
1 can condensed milk
1 1/2 cups powdered sugar
1 can chocolate frosting

Prepare and bake and cool brownies.
Combine coconut, condensed milk and powdered sugar in the bowl of a mixer and mix WELL, spread over cooled brownies.  Warm the frosting in microwave for 15 sec intervals until you can pour and spread over the coconut.  Chill, cut and eat. Eh...

Wednesday, September 12, 2012

Root beer Float cupcakes!

These are fantastic! I made cupcakes for my hubs corporate meeting and I had to find some fun and new recipes.  These was a huge hit! For our family I just used vanilla bean ice cream for the 'icing'.  When I took the cakes to his meeting I frosted them with root beer buttercream and put a little straw in the icing for a decoration! Fun fun fun!!
**I doubled this recipe when I made it because I needed 2 dozen, doubling it makes exactly 2 dozen**

1 cup root beer soda
1 Tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1/2 tsp vanilla
2 tsp root beer extract
1 1/3 c flour
3/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

Preheat oven to 350 and line your cupcake pans with liners.

Combine the root beer and vinegar and let this stand for 3-4 minutes.  Add the sugar and oil and whisk well, until a little frothy.  Add the extracts and then the flour, soda, powder and salt....slowly. Please do not over mix. I use an ice cream scoop when I fill cupcake pans or muffin tins. Fill the liners 3/4 full.  Bake 18 minutes or so. Allow to cool and then frost or use ice cream.  My family preferred the ice cream to the root beer flavored icing. YUM! Enjoy~

Friday, September 7, 2012

Applesauce Cookies with Caramel Frosting

Big.  Soft.  Yum! I resisted making anything pumpkin so I made apple instead.  I have a rule...NO PUMPKIN baking until September 15.  Why? No clue, just the way I have always been. So...apples are the 2nd best Fall baking ingredient, right?  The hubby ate several and I am sure these will be gone right after the kids arrive from school.

2 c sugar
1 c shortening
2 eggs
2 c applesauce
4 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 375 degrees

Whisk together the flour, soda, powder, cinnamon and cardamom.  Cream shortening and sugar, add eggs and applesauce...mix! Add in the whisked ingredients until incorporated. I used an ice cream scoop to make them big....scoop onto pans lined with parchment paper and bake for 10-12 minutes.

6 Tbsp butter
1/2 c heavy cream
1 c packed brown sugar
2 tsp vanilla
2 c powdered sugar

Combine the butter, heavy cream and brown sugar in a saucepan and cook*Stir occasionally* until almost to a boil.  Remove from heat and stir in the vanilla.  Let that cool.  When it is cooled mix in the powdered sugar. Ta da! Yummy frosting! Frost the cookies! Eat and enjoy~

Thursday, September 6, 2012

Graham Muffins

Fun! These are so yummy! I had never heard of graham cracker muffins.  I was making a cheese cake crust the other day and used the pre made crumbs.  This recipe was on the side of the box. HIT! I have made these 2 times and they are gobbled up.
Oven preheated to 400 degrees

2 1/2 cups graham cracker crumbs
1/4 c sugar
2 tsp baking powder
1 c milk
1 egg, slightly beaten
2 Tbsp honey

Mix crumbs, sugar and powder in a bowl. Stir in milk, egg and honey just til moistened. Spoon *I use a ice cream scoop* into prepared muffin tins.  Bake 15-17 min.  LEt stand 10 min.  Serve warm.  YUMMY!!! I love these! Enjoy~

Wednesday, September 5, 2012

Slow Cooker Chocolate Lava Cake

WOW! Easy and decadent. The whole pot was G.O.N.E in about 15 minutes. I found the recipe on the Betty Crocker website, not Pinterest....again.  :) The kids and hubs loved this and asked me to make it again this week. Give it a try!
1 box triple chocolate fudge cake mix
1 1/4 c water
1/2 c vegetable oil
3 eggs

Spray slow cooker with cooking spray.  Beat the cake mix and ingredients together as directed on box, 30 sec on low and 2 min on high.  Pour the batter into the slow cooker.

1 box (4 serving) instant chocolate pudding
2 cups whole milk
1 bag of milk chocolate chips
Beat the pudding mix and milk for a whisk for 2 minutes.  Pour over batter and do NOT mix.  Sprinkle the chocolate chips over the top and cover.  Cook on low for about 2 1/2 hours, until cake is set and pudding is bubbly. I put vanilla ice cream on it.  It's very chocolaty and it needs something to cut the richness, cool whip or whipped cream would be awesome, too!    Enjoy~

Thursday, August 30, 2012

Root beer Float Cookies

Now...THESE are big, soft, and worth making.  I would increase the extract as the root beer is a very faint 'at.the.end.of.the.bite' taste.  I will definitely be making these again and they were really enjoyed by the kids and friends! Who doesn't love root beer?
1 cup butter, softened...Real butter
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1 tsp. root beer extract or concentrate *I will increase to about almost 2 tsp* You can play with this.
4 cups flour
1 tsp. baking soda
1 tsp. salt

Frosting Ingredients:
4 cups powdered sugar (or icing sugar)
3/4 cup butter, softened
3 Tbsp. milk
1 tsp. root beer extract or concentrate *Again I will increase*

Preheat oven to 375º.
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Beat in buttermilk and root beer extract. It starts to smell really yummy right about now...don't let the strong smell deter you from adding more flavor. The concentrate is very strong smelling.
Combine dry ingredients; gradually add to creamed mixture. 
Drop by tablespoonfuls*I used an ice cream scoop to make them bigger, I have a teen boy, they like BIG cookies* onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine all frosting ingredients. Beat until smooth. 
Frost cooled cookies. Easy! Enjoy~

Wednesday, August 29, 2012

Dr Pepper Cookies

Eh...I am on the fence about the recipes posted on Pinterest.  I think some are just thrown together and a pic put with the 'recipe' any rate, I will not make these again.  I am figuring a recipe out in my head that will be good using Dr Pepper. Brenn loves soda so I thought these would be fun....they look better than they taste, in my opinion.

1 pkg chocolate cake mix
6-8 ounces of Dr Pepper. 

Mix and bake at 350 degrees for 10-11 minutes. 
I used an ice cream scoop to make them, they are big! 
Frost with 2 cups powdered sugar and 2-3 Tbsp Dr Pepper, mix and drizzle....So easy! If you like them, let me know! 


Tuesday, August 28, 2012

S'mores cake

Yum! I was looking through recipes to try that I had in my piles and this looked like a great dessert. We were getting things rounded up for school to start today and I did not want to spend all afternoon in the kitchen so I threw this together and it was a hit! Smells good while baking as well.
1 box chocolate cake mix, all the ingredients on the box as well. I used Devils Food.
2 cups mini marshmallows
1 c semi sweet chocolate chips
graham cracker crumbs or whole graham crackers

Spray the slow cooker with cooking spray.  Make batter as stated on the box and pour into slow cooker.  Cover, cook on high for 2-21/2 hours.  Turn off cooker and put the marshmallows and chocolate chips over the top and cover for 10 minutes. Spoon warm cake and serve with graham crumbs or squares. Easy and yummy! Enjoy~

Monday, August 20, 2012

Blueberry Biscuits with Blueberry Compote

Yummy....That is it in a biscuit!  I found them on Pinterest and they were a hit, which is different as I am having a hard time finding TO DIE FOR RECIPES on Pinterest.  Most are just average.  It is getting a bit frustrating.    I made them yesterday and they were gone in a few minutes. Make them...soon!!

2 cups flour
2 tsp baking powder
2Tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 cups heavy whipping cream
3 cups blueberries

Oven preheated to 425
Whisk together the flour, baking powder sugar salt and nutmeg.  Add 1 cup of the blueberries and toss in the flour until they are completely covered.  Add the cream and stir until lumpy.  Flour your counter well and turn the dough out on the counter and pat into a square.  Turn it about 4-6 times, not too much, you don't want to over work the dough. Use a pizza cutter and cut into 12 pieces taking care not to cut all the way through the dough, it should still be in 1 piece.  Transfer the dough to a parchment lines baking sheet.  Bake for about 23-25 minutes. Top with the compote and sweetened cream.

1/4 cup sugar
2 Tbsp water
1/2 Tbsp fresh lemon juice
2 cups blueberries, divided into 1 cup each
1 tsp vanilla

Combine the sugar, water, lemon juice and 1 cup blueberries in a small saucepan.  Stir constantly over med-hi heat and bring to a boil.  Let simmer until thick and add the additional 1 cup berries and vanilla. Serve over the blueberry biscuits.  Enjoy~

Saturday, August 4, 2012

Samoa Bars

Our favorite Girl Scout cookie is the Samoa...this comes pretty darn close! It is a process but it is well worth it! I have made them 2 times already this week...the kids and friends devoured them....

1/2 cup sugar
3/4 cup butter softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt

Preheat oven to 350 degrees
Grease a 9x13 baking pan.

Cream together the sugar and butter, til fluffy.  Add egg and vanilla and beat well.  On low, gradually add the flour and salt until it is will know when. Put the dough in the bottom of the prepared pan and press into an even layer.  Bake for 20-25 minutes, until set and lightly browned.  Cool COMPLETELY on a wire rack.

3 cups shredded coconut
12 ounces caramel*I used the caramel chips...they are my new best friend, so much easier than unwrapping all the caramels*
1/4 tsp salt
3 tbsp whole milk
10 ounces of semi sweet or dark chocolate chips

Turn oven to 300 degrees, spread the coconut out on a baking sheet with parchment paper. Toast until it is lightly browned, stirring every 4-5 minutes so it doesn't burn.  I toasted mine for about 17 minutes and it was perfect! Cool and set aside.

Melt the caramel, milk and salt in a microwave safe bowl on high for 3-4 minutes.  I stopped mine after every minute to stir it so it didn't get burned. When it is smooth fold the coconut in and stir to make sure it is all covered.  Put this mix over the cookie base and carefully spread into an even layer. Let this cool.  When it is completely cooled cut into bars with a pizza cutter, I find this is the best way to always cut evenly and through a tough bottom layer of a bar recipe. Melt the chocolate in a small bowl in the microwave and watch carefully and stir every 30 seconds or more. Dip the base of each bar into the chocolate and place on a piece of parchment paper.  Drizzle the rest over the tops of the bars.  Place in fridge so they can set.  Once the chocolate is cooled then it peels easily off the paper and YUMMMY! You have a new favorite cookie! Enjoy~

Thursday, July 26, 2012

Mexican Stuffed Shells

The kids loved this dish.  I served it with chips, salsa and queso with a salad. Not a good photo at all, my apologies. I was in a hurry, apparently.


1 lb. ground beef *I use turkey*
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
2 cups shredded colby jack cheese or just cheddar
3 green onions
Sour cream

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. 
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake at 350 degrees for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any toppings you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa. A great dish and I will make it again! Enjoy~

Wednesday, July 25, 2012

Lemon Garlic Linguini with Mascarpone and Shrimp

YUMMMMMMY!! This is so good and can be thrown together in a snap. It tastes like it comes from a restaurant and looks kinda like it, too.


1 lb linguini, cooked and 1/2 cup pasta water reserved
1 1/2 tsp lemon zest, divided
juice of 1 lemon
1 lb deveined, peeled shrimp
black pepper
3 garlic cloves thinly sliced
1 small shallot, sliced and chopped
1/4 tsp red pepper flakes
1/4 cup dry white wine
1/2 c mascarpone cheese
2 Tbsp chopped basil

Pat the shrimp dry after rinsing we..  Toss the shrimp with 1/2 lemon zest and 1/4 tsp salt and 1/4 tsp pepper.  In a large skittle, med-hi, melt butter until the bubbling subsides.  ADd shallot, garlic and red pepper flakes and cook, stir all the time, until garlic is JUST turning brown, about 1 minute.  Add shrimp and cook 1 min 30 sec and turn over, reduce to med heat and add wine and 1/2 lemon juice.  Bring this lovely mix to a boil and add the mascarpone cheese and reserved pasta water then add in the cooked linguini and toss to coat all the noodles.  Cook for 1-2 minutes until the sauce thickens.  Mix in the rest of the zest, juice and basil.  Season with salt and pepper and a little parmesan cheese.  DEVOUR! Enjoy~

Tuesday, July 24, 2012

Lemon Blueberry cake

I had a houseful of kids this a.m.  The boys were needing to get to basketball practice and I knew it was going to be hard to serve them all.  I have had this recipe for a while and decided to see if it was worth baking.  It was a hit.  The combos are endless....  AND SO EASY!!!

1 box of cake mix.  I used lemon
4 eggs
1 can pie filling I used blueberry this time.
Mix well and pour into a greased 9x13 and bake for 27-30 min.
I topped mine with sweetened whip! Easy!! Enjoy~

Monday, July 16, 2012

Italian Beef Sandwiches

Not.gonna.make.these.again.......but, who knows, you may like them.  I don't even have a pic of them.  I could tell when I shredded the meat they were dry and not going to come together like I had hoped.  I do like hoagie buns with butter melted and warm cheese, all was not lost. I have several recipes for these sandwiches and this is not a fave.

1 4-5 lb chuck roast, fat left on
Lawry's season salt
14 ounces of beef stock
1 chopped onion
8 ounces of chopped pepperocini with the juice
1/2 pkg Italian dressing mix
2 tsp minced garlic
1 tsp Italian seasoning
Hoagie buns

Place roast in slow cooker and sprinkle with season salt.  Pour beef stock, pepperocini and juice around the roast.  Stir in salad dressing mix, garlic, Italian season and cover and cook on low for 8 hours,Turn off and allow to cool, strain the meat juices to remove the pepperocini and shred the meat.  Add it to the stock in the cooker and set on low heat.  Assemble sandwiches on toasted Hoagie buns with melted cheese. Eat....Enjoy~

Sunday, July 15, 2012

Snickers Cake

Ok! Ok! OK! here it is!! I have had several messages since I posted the pic on Facebook to get the recipe out....NOW!! It is good....It is fattening....It is full of yummy-ooey-gooey-goodness....BUT it is a doctored box cake...BOO! I did some changes and I made my own Devils food cake from scratch but the easy and quicker way is to use a box mix.  I had the time so I went ahead and made te long version, it will be good with the box as well, I am certain!

1 box devils food cake mix, plus ingredients to make the cake *or your own version of chocolate cake*
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
1 tub of cool whip 3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. *This is a dangerous combo by itself*. When the cake is done and while it's still hot, poke holes in it with the handle of a wooden spoon. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake. 
Mix the chopped snickers*I put mine thru the food processor* and coolwhip and spread cake.  Top wth chopped peanuts, I used honey roasted...ya know....for that ADDED sweet.... then drizzle with caramel and chocolate sauces. EAT! YUM! Enjoy~

Thursday, July 12, 2012

Lemon bars

These are an all time favorite of my family! I had not made them for a long time and they were  eaten in 30 minutes......I guess I need to make them more often! :)

1 cup butter
2 1/4 cup flour
1/2 c powdered sugar
4 eggs
2 c sugar
1 tsp baking soda
6 Tbsp lemon juice
1/4 powdered sugar for decoration

Heat oven to 350 degrees

Butter and flour a 9x13 pan and set aside
Cream the butter and flour and powdered sugar.  Press dough into the bottom of the pan and bake for 25 minutes.  Beat eggs until frothy and add sugar, baking powder and lemon juice.  Beat until smooth. Pour egg mixture over crust and bake for 20-25 minutes.  Cool and dust with powdered sugar.  Enjoy~

Wednesday, July 11, 2012

Orange muffins

These are AWESOME!!! I made them for the first morning back from vacation and they were GONE!  Everyone really enjoyed them.
1 cup milk
1/2 cup freshly squeezed  orange juice
1/2 cup sour cream
2 large eggs
2 sticks butter melted
3 1/2 cups all purpose flour
1 cup sugar
1 1/2 Tbsp baking powder
1/2 tsp salt
zest of 1 orange

1/4 cup freshly squeezed orange juice
1 1/2 cups powdered sugar
1-2 tsp orange zest

Preheat oven to 350 degrees

Line muffins with paper liners or spray with cooking spray.  In a medium mixing bowl combine the milk, oj, sour cream, eggs and melted butter.  Whisk to blend.  In a large bowl combine the flour, sugar, baking soda and salt. Blend well.  Pour wet ingredients into the dry and mix until incorporated. Fold in the zest, gently.
Divide the batter between the prepared tins, bake for 15-18 minutes.  Cool in pan for 5 minutes and then transfer to a wire rack on top of a baking sheet.  Make the glaze by combining the oj, powdered sugar and orange zest in a small bowl.  Whisk until smooth, add more juice if necessary.  Drizzle over the muffins and allow to set before you devour!! Enjoy~

Tuesday, July 10, 2012

Grilled Eggplant Parmesan

My daughter and I are huge fans of Eggplant Parm and I found this grilled version and had to try it.  It is healthier, I am sure but the grilling adds a new flavor that I am really fond of.  My hubs and son were not fond of this recipe at all. It is different and the texture is not the typical eggplant parm, but I loved it! The photo is terrible....I took it with my phone and it certainly doesn't do the yumminess any justice....

3 medium eggplants, peeled and cut lengthwise into 1/2 inch slices
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 Tbsp dried Italian herb mix
1 tsp coarse salt
fresh ground black pepper
5 cups of your favorite tomato sauce...I used marinara
8 ounces of provolone cheese
1 cup grated parmesan cheese
8 whole basil leaves

Rub the eggplant slices with the olive oil and then garlic, Italian spice, salt and pepper.  Place in a cooking pan and let sit for 5 minutes.
Preheat oven to 350 degrees.
Hat grill and grill eggplant slices until lightly grilled in both sides.  **This took quite a bit longer than I thought it would** Spoon 1/2 cup of the sauce into the bottom of a 9x13 pan. Place about 6 eggplant slices on top of the sauce, top with cheese and a few basil leaves.  Top with 1 1/2 cups sauce and repeat layering.  End with the 1 cup parm cheese in top.  Cover with foil and bake at 350 for 20 minutes.  Remove the cover and continue baking for 15 minuets.  Enjoy~

Tuesday, June 12, 2012

Slow cooker marinara

As you hubby is Italian.  I am always trying new Italian sauces and dishes.  This was so easy.  I tripled the recipe and froze the 2 additional batches.  It smells so good and does not heat up the house in the summer...Perfect!
This is not my pic, I did not think to take one and it is frozen now.
Super Easy Recipe~
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 medium onion, diced
1/2 Tbsp minced garlic
2 bay leaves
1 Tbsp dried basil ( I added fresh when I served it like in the pic...I always add fresh basil, it is fresh and pretty)
1/2 Tbsp oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
salt and pepper

Add the diced onion and minced garlic to the slow cooker.  Add the rest of the ingredients.  Stir to combine.  Add 1/2-1 cup of water to moisten it up also to bring it to the consistency you prefer. Cook on low for 6-8 hours. Go about your day doing fun things and dinner will be easy! Enjoy~

Monday, June 11, 2012

Salted Caramel Pretzel Cookies

It is raining in Texas today.  What a perfect excuse to bake....that and the fact I usually have 9 or more teenaged boys I need to keep up on my baking to satisfy the growing boys! They just came out of the oven so I am sure they will be devoured in a few minutes.  I think I will add more pretzels next time!
3/4 cup butter, softened
3/4 cupbrown sugar
1/4 c white sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 c chocolate chips
1 cup caramel bites*BEST invention EVER*
1/2 cup crushed pretzels * I will use more next time*

Oven to 350
Cream the sugars and butter until light and know the drill don't over mix...Add the egg and vanilla and blend well.  Mix in the flour, cornstarch, salt and baking soda.  Stir in the caramel chips, chocolate chips and pretzels.  Drop on cookie sheets and sprinkle with salt.  Bake for 8-10 minutes, barely carefully as not to over bake.  Let cool on the sheet  for 5 minutes and transfer to the wire rack. Basic cookie batter with different add ins....enjoy~