Saturday, December 18, 2010

Chicken Cordon Blue

My "old" chicken cordon blue recipe just got kicked to the curb!!! It has been upgraded.. this is an outstanding dinner. This recipe is one of my new favorites.


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Tuesday, December 7, 2010

Pumpkin Ice Cream

I've made this twice it's incredible! Both times I've made it, It's been gone to quick to take a picture of it. It's so creamy and soooo yummy! The recipe has a few more steps than some others.. but it's so worth it. I made this Halloween night and think that it will become a fun tradition in our family..

Recipe from Williams and Sonoma


1 cup fresh pumpkin puree or canned
unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon


In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Tuesday, November 30, 2010

Chicken Marsala

We went to The Cheesecake Factory a while back. Brad ordered their chicken marsala... and I have been craving it ever since. I found this recipe from EMERIL off the food network. Not much else to say except the recipe is truly divine. really good. period. I've made it over noodles and mashed potatoes. I personally like potatoes better. I also doubled the sauce.. yes, it's that good!


1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish


In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Monday, November 29, 2010

Cinnabon - Cinnamon Bun

These cinnamon rolls are the best! There so good I even made them for myself on MY birthday :) I actually just put the whole 3.4 oz of vanilla pudding package in and they turned out sooooo YUMMY! I also let the yeast sit in the warm water for a few minutes before adding into the bread machine. I set my oven to the lowest heat just so it get somewhat warm and then turn off the oven and let the rolls rise in there. The cream cheese frosting is my FAVORITE!


1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast

1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon


1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4.Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Sunday, November 21, 2010

Thai Chicken Satay

This dish we call "chicken on a stick" Annabelle seems to like eating chicken better when it's on a stick! We grilled this the first time and cooked it on the foreman also. Both ways turned out really yummy! I love peanut butter and it's nice to use it in something other than cookies :) Love the cilantro in this as well.. Hey, if my two yr old will like it.. so will you!



2 large limes
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup minced fresh cilantro
1 Tbs. minced ginger
3 garlic cloves, minced
3 Tbs. soy sauce
3 Tbs. firmly packed light brown sugar
1 Tbs. Asian sesame oil
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
1 small head romaine lettuce, cored and leaves shredded
1 cucumber, peeled and sliced


Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.

In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken
Prepare a medium-hot fire in a grill. Or, preheat a broiler.

Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.

Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.

Tuesday, November 9, 2010

Feta Cheese and Bacon Stuffed Breasts

I was looking for a recipe that used feta cheese. This recipe had TONS of high ratings on ALLRECIPES.COM... and I love bacon, so I picked this one to try out. I pounded the chicken pretty thin and added a piece of bacon to wrap around the chicken. The chicken was really moist and the feta and bacon complemented each other well. This recipe was very easy to make, but still tasted really good.

8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
4 slices feta cheese
4 slices bacon, fried and drained


1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
3.Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
4.Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Monday, November 8, 2010

Peanut Butter Suprise

This recipe was given to me by my sister in law Vanessa. She is the dessert master! These cookies are so yummy. Unlike my other Reese's cup cookies, these aren't chocolate based, so not AS rich... which means you can eat A LOT OF THESE IN ONE SITTING!!! Thanks for the recipe Vanessa (and all the extra calories you have given me) Be aware.. these are addicting to make and eat.

1 cup butter
1cup crunchy peanut butter
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups coarsely chopped peanut butter cups

Preheat overn to 350 degrees. Cream 6 ingredients until fluffy. Sift dry ingredients together. Gradually stir dry ingredients into creamed mixture. Stir in chopped peaunut butter cups. Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake 12-15 minutes or until lightly browned. Remove from sheets and cool on wire racks. makes 5 dozen cookies.

Saturday, November 6, 2010

Sour Cream Chicken Enchiladas

OK, I love Mexican Food. I wanted to try something different from my "big beefy recipe" (which is really good) and is my staple Mexican dish. On this recipe, I used corn tortillas instead of flour. While it did make the dish taste more authentic, I will give flour tortillas a shot next time. I fried the corn tortillas for a minute or two before adding the chicken mixture.. just so they wouldn't come out mushy. Also, I would use only one jar of jalapeno salsa next time. This dish is quite tasty!


1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese


1.To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2.To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3.Preheat oven to 350 degrees F (175 degrees C).
4.Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5.Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Tuesday, November 2, 2010

Chicken Parmesan


Since I'm pretty much obsessed with Mexican food , I thought I'd think outside of the "tortilla" with this Italian dish. The chicken was yummy and fun to pound (for any of you who watch Modern Family, hitting the chicken while making absurdly loud noises :) Anyways, it was fairly simple and two chicken breasts went a long way. It would taste yummy with some french bread (which we didn't have) but will next time around! Very yummy and will be making this dish again.


* 1 cup Italian-seasoned breadcrumbs
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground red pepper
* 2 skinned and boned chicken breasts
* 2 egg whites, lightly beaten
* 1 tablespoon olive oil
* Tomato Sauce
* 1 cup shredded mozzarella cheese
* 1/4 cup freshly grated Parmesan cheese


Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.

Repeat procedure with remaining chicken breast.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.

Bake at 350° for 20 minutes or until cheeses melt.

Tomatoe Sauce


* 1/2 small onion, chopped
* 2 garlic cloves, minced
* 1 tablespoon olive oil
* 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
* 1/4 cup red wine
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon salt
* 1/4 cup chopped fresh basil


Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.

Wednesday, October 27, 2010

Fudgy Peanut Butter Pie

This recipe comes from my Southern Living cook book. I found this recipe a few years back.... The picture in the cook book looked amazing. I LOVE ice cream and I'm a sucker for Reese's peanut butter cups, so WAAA LAA :) The ice cream cake looks really pretty and very easy. The frozen peanut butter on the crust tastes so good! I found Reese's ice cream topping that I drizzled on top too. This dessert is a perfect chocolate and peanut butter combo.


1 (1.75 quart) container moose tracks ice cream
1/3 cup creamy peanut butter
1 ready made chocolate crumb piecrust
6 peanut butter cups candies, halved
1/2 cup chocolate-peanut butter shell coating


ALLOW container of ice cream to thaw 20-30 min to soften

SPREAD peanut butter over crust; freeze 10 min

SPREAD softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves around pie crust. Drizzle chocolate-peanut butter shell coating over ice crema and freeze atleast two hours.

CUT feozen piw with a warm knife.

Wednesday, October 20, 2010

Pumpkin Chocolate Chip Cookies

OK, I was craving Pumpkin Ice Cream the other day.. I was at my parents house and this is what I came up with. I know it has nothing to do with Ice Cream but It does have the pumpkin flavor :) I loved these and whats not to love about warm chocolate chips smoothered inside a pumpkin flavored cookie. I got the recipe from and it was the one with the highest rating! I wish I could take credit for the recipe, but I can't. What I can take credit for is the extra calories i WILL be giving you if you eat these :)


1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)


1.Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2.Add vanilla, chocolate chips and nuts.
3.Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Tuesday, October 19, 2010

California Pizza Kitchen BBQ Pizza

I love California Pizza Kitchen, this is one of my favorite things to get there. This pizza brought back some fond memories. The smoked Gouda cheese added a nice flavor. I also just made two 10 inch pizzas, instead of four little ones. I added crispy bacon on top for some extra yummy flavor. Also, I took the picture BEFORE I added the cilantro.. I was just too excited :) The dough was yummy, I highly suggest using a pizza stone and letting it get really hot before putting the pizza on it. The leftovers were awesome to eat for lunch during the week!


2 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
10 ounces chicken breast - boned and skinned
1 tablespoon olive oil
2 tablespoons barbecue sauce (spicy sweet BBQ sauce works best)
1/2 cup barbecue sauce
1 1/2 cup mozzarella cheese
1/2 cups Smoked Gouda cheese
1/4 small red onion - sliced into rings
2 tablespoons cilantro
2-3 pieces cooked bacon- add to pizza the last two minutes of cooking


To make the dough

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).

One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.

For the Chicken

In a large frying pan, heat the olive oil on medium high heat. add chicken pieces. saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator.

For the Pizza

Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

Friday, October 15, 2010

Ben & Jerry's Heath Ice Cream

OK, sorry I didn't get a picture of the actually ice cream.. it actually went that FAST! So, this ice cream was so creamy. Once it was finished it did taste a lot like Ben & Jerry's BUT Brad and I are not big vanilla fans. So, I put in 1/2 cup peanut butter and 1/4 cup chocolate sauce to add some flavor. The chunks of heath were so good. You could always make the vanilla and add other candy bars, oreos, fruit, ect. to add more flavor. Be ready because it's super creamy and rich.. Thank you Ben and Jerry for giving us a reason to love ice cream so much!


4 Heath Bars
2 lg Eggs
3/4 c Sugar
2 c Heavy or whipping cream
1 c Whole wilk
2 ts Vanilla


1. Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart.

Tuesday, October 12, 2010

French Dip Sandwich

This sandwich is a great dinner idea on a cold day. The broth is flavorful and I loved the soy sauce in it. I like to toast the bread in the oven for a few minutes before adding the roast beef. This is also a great recipe if you have left over roast (like we did). Cut the roast in thin pieces make the broth and let the roast beef and broth simmer on low for 20 mins. Comes out really tender! My awesome husband made this dish for me on a cold day last week by candlelight :)


* 1 (4 pound) boneless beef roast
* 1/2 cup soy sauce
* 1 beef bouillon cube
* 1 bay leaf
* 3 whole black peppercorns
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 20 slices French bread


1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Saturday, October 9, 2010

Gingerbread With Hot Carmel Sauce

I love seasonal breads and desserts for the holidays. This one makes the whole house smell yummy. I made a big mistake making this, I over cooked the caramel sauce and it became rock hard. I have had this dish with the caramel sauce done right and it was so delicious! So, be careful not to over cook the caramel sauce. The bread has a rich spice flavor and I like to serve it with whip cream, flavored with a hint of nutmeg.


1 C. Dark Molasses
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 c sugar
1 Stick butter, melted
2 c. flour
1 c. boiling water
2 eggs, separated
powdered sugar to garnish
whipped cream to garnish


In a large bowl mix molasses, baking soda, cinnamon, ginger and nutmeg. Add sugar, butter, flour, and boiling water. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour into a greased ring mold or bundt pan. Bake 350 for 40 minutes. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the to. Serve with hot caramel sauce and whip cream.

Caramel Sauce

1 c. brown sugar, firmly packed
1/3 c. sugar
1/3 c. melted butter
2 heaping T. flour
1 tsp. vanilla extract
dash salt
1/4 tsp. nutmeg
1 c. boiling water

In a medium sauce pan, combine sugars with melted butter and stir until sugars are dissolved. Add vanilla, salt, and nutmeg. Add boiling water. cook for 10-15 min, stirring sauce until thickened. DO NOT OVER COOK! Serve over gingerbread or pool underneath.

Tuesday, October 5, 2010

Raspberry Chocolate Cheesecake

This is a spin off of my mom's favorite cheesecake. It's easy and can be put together pretty fast. The recipe calls for a pre made chocolate crumb crust, I prefer an Oreo crust. The last few times I've made it I have just crushed Oreos and made my own crust. Both ways taste yummy. This cheesecake is simply good.


6 ounces of cream cheese
1 can (14 0z) sweetened condensed milk
3 T. lemon juice
1 tsp. vanilla
1 egg
1 Cup fresh or frozen Raspberries
1 chocolate crumb crust
2 ounces semi sweet baking chocolate
1/4 Cup whipping Cream
A few extra raspberries to throw on top of cheesecake


In a mixing bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on a baking sheet. Slowly pour cheesecake mixture over fruit. Bake at 350 for 30-35 min or until center is almost set. Cool on wire rack.

Chocolate sauce on top:

In a small saucepan, combine chocolate and whipping cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish with fresh raspberries if desired.

Monday, October 4, 2010

Classic White Bread

On our first cold day this Fall I had the urge to have soup and warm homemade bread. I tried a few recipes last year that I liked. I still would prefer a nice honey wheat bread. This white bread recipe seemed more fluffy and rose very well, hitting the glass of my bread machine :) I will experiment with a few more as the cold months roll around but for now this is my classic white bread go to recipe. Goes along great with any yummy soup or cinnamon butter.


* 1 cup warm water (110 degrees F/45 degrees C)
* 2 tablespoons white sugar
* 1 (.25 ounce) package bread machine yeast
* 1/4 cup vegetable oil
* 3 cups bread flour
* 1 teaspoon salt


1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Wednesday, September 29, 2010

Grilled Ribeye Steak with Onion Blue Cheese Sauce

OK, This was seriuosly good! So easy and yet so yummy..just my type of meal. The creamy blue cheese sauce gave the meat just the right kick. The carmalized onions with the heavy cream was truly divine. YUMMY YUMMY YUMMY! Made brown sugar carrots on the side.


■2 whole Ribeye Steaks
■2 Tablespoons Butter
■4 Tablespoons Butter
■1 whole Very Large Yellow Onion, Sliced
■1 cup Heavy Cream
■½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.



1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper


1.Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2.Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Sunday, September 26, 2010

My New Toy

Don't ask me why I decide to buy one of these at the END of the summer. Could of used cold, fresh ice cream on some of those hot days! Well, it was on sale at crate and barrel.. actually half off! So, get one if your in the moood for some delisious homemade treats. I made some Ben 7Jerry's Heath Ice Cream the other night.. If that doesn't make you want to run out and buy one, I don't know what will.

Raspberry Frozen Yogurt

I had to try out my new ice cream/frozen yogurt machine. (See post above) This recipe turned out great! It was very refreshing and the hint of banana was refreshing. If using a small ice cream maker like mine, that makes 1.5 quarts I would half the recipe.


8 Cups plain yogurt
8 Cups raspberries
2 whole smashed bananas
1/4 cup O.J
1/4 cup lemon juice
1 1/2 cup sugar
2 tsp. vanilla
1 cup heavy cream
2 cup milk


Whip bananas and milk in a blender. Add orange juice, lemon juice, sugar, vanilla, and cream. Mix yogurt and berries in separate bowl, then add to the banana mixture. Freeze according to manufacture directions.

Tuesday, September 21, 2010

Pumpkin Pancake With Nutmeg Whip Cream

These pumpkin pancakes are a great way to kick off Fall. They have an awesome cinnamon/pumpkin flavor and taste great with the nutmeg whip cream and maple syrup. I enjoyed these a lot and will be making plenty more. I added about 1/4 cup more milk than what the recipe called for, the batter seemd a little thick. I would highly recomend these with the nutmeg whip cream.


2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar


1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutmeg whipped cream

1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Sunday, September 12, 2010

Chipotle Crusted Pork Tenderloin

This pork was packed with spice.. its amazing! The chipotle rub gave it a great smokey flavor and the brown sugar gave just the right amount of sweetness. This rub would be awesome on chicken too. I think I will try it on chicken and throw it on the George Foreman. The pork was rated a 10! A great marinade rub for future meals.


* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 3 tablespoons chipotle chile powder
* 1 1/2 teaspoons salt
* 4 tablespoons brown sugar
* 2 (3/4 pound) pork tenderloins


1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Gourmet Sweet Potato

I've never made sweet potatos before and these turned out really yummy! I loved the topping. I actually boiled mine for 25 min. and then mashed them up in a bowl. If you cooking for smaller crowds I used two large potatoes and half the recipe. I doubled the topping recipe because I figure you can never have to much nuts and caramelized brown sugar right? Since I halved the recipe I put it in a 8x8 sized pan. This went great with our pork dinner (see above) I will definitely make this one again.


* 5 sweet potatoes
* 1/4 teaspoon salt
* 1/4 cup butter
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 cup white sugar
* 2 tablespoons heavy cream
* 1/4 cup butter, softened
* 3 tablespoons all-purpose flour
* 3/4 cup packed light brown sugar
* 1/2 cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

Saturday, September 11, 2010

Cafe Rio Dressing

This dressing is a must have to top on the Cafe Rio chicken and pork. I even used as a topping on my Shredded Beef Enchiladas. (much better with the dressing)It keeps very well for a few months. Great for salads and any Mexican dish.


2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce


Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco sauce to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Cafe Rio Chicken

This is a knock off Cafe Rio recipe. Which I'm happy to announce Cafe Rio will be opening two more locations in the D.C. area by the end of the year! The chicken had awesome flavor and was so easy to just throw in the crock pot. I made pico de gallo , Cafe Rio dressing ( see recipe above), shredded cheese, and sour cream. This chicken is great on salads too with the dressing.

**After making the Cafe Rio pork and chicken, Brad and I both agree the pork is better. The chicken is still great and really yummy. I will post the pork recipe soon. Let's just say it's soaked in Dr. Pepper. Could life get any better? :)


1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Thursday, September 9, 2010

Buttermilk Pancakes

As you can probably tell I LOVE breakfast foods. Yes, even for dinner. I love these buttermilk pancakes. To be honest I always made pancakes with bisquick until I was married. Now, I could never go back to just plain bisquick pancakes. These pancakes are SUPER fluffy and taste super yummy. They actually taste even better made the next day. I like to add blueberries or chocolate chips to make them even more delicious. It's really important not to over stir these, the batter is supposed to be lumpy.

*** If you don't have buttermilk on hand you can make your own. 1 cup milk + 1 tbsp acid like lemon juice or vinegar.***


3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted


1.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2.Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Monday, September 6, 2010

Peanut Butter Cup Cookies

These cookies were awesome! The peanut butter cups were my favorite part. The cookie dough kept great in the refrigerator. I made cookies a few days later and they still tasted great. I cooked them for 9 minutes. Please make these and ENJOY.


1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths


1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Friday, September 3, 2010

Basil Cream Ravioli

This is definitely one of my favorite pasta dishes! It's really very easy but taste so good. Costco or Sams club carries a two pack of raviolis. It's cheaper to buy that way and you can throw the unused pack in the freezer. This is seriously a must make!


1 (24 oz pkg) frozen beef ravioli
2 tbsp butter
1 (8 oz pkg) sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10 oz can) diced mild tomatoes with green chiles, drained
2 tbsp. chopped fresh basil
1 cup light cream
1/2 cup reduced-fat grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli by boiling in a large pot of salted water according to directions. Drain and keep warm.

Melt butter in a large pot over medium-high heat. Add mushrooms and next 3 ingredients. Sauté for 6 minutes or until mushrooms are tender. Stir in tomatoes with chiles, basil and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Stir in Parmesan cheese. Add salt. Stir in cooked ravioli, toss to coat.

Thursday, September 2, 2010

Classic BLT

This is great for a quick, yummy summer lunch.

Tomatoes from the garden
Butter Lettuce
Toasted wheat bread
Thickly fried bacon
Mayo with a hint of olive oil
Salt and pepper

Wednesday, September 1, 2010

Asian Orange Chicken

I love putting the orange peels down my disposal after they've been used squeezed for juice. They give my sink a nice citrus smell.


2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Sunday, August 29, 2010

German Puff Pancakes

This breakfast meal is great if your in a hurry but still want something yummy on Saturday mornings. You basically put all the ingredients together and throw it in the oven for 25 min. It comes out looking amazing! Hurry and eat it quickly, because it tends to fall. Top with fruit, whipping cream or just plain syrup.


6 eggs
1 cup all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons salted butter


1.Preheat an oven to 375 degrees F (190 degrees C).
2.Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
3.Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
4.Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Friday, August 27, 2010

Hot Chicken Skewers

This were so yummy and packed tons of flavor! The dipping sauce was sweet/spicy. I used a pinch of cayenne pepper instead of 1/4 tsp to tone down the spice a bit. YOu can put more sauce on the chicken for the hot effect. These would be awesome for a football party.

Hot Seasoning

1 tsp paprika
1 tsp chili powder
1 tsp dreid oregano
1 tsp dried basil
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp kosher salt
1/4 tsp cayenne pepper

Hot Baste

1/4 cup butter, melted
1/4 cup tabasco sause
1 T honey
1 tsp garlic powder

Hot Chicken

1/2 Cup buttermilk
2 T tabasco sause 3 boneless chicken breast
1/2 cup flower
1/2 cup panko bread crumbs
1 rescipe Hot seasoning
1 recipe Hot Baste
2 cups oil for frying

Sunday, August 22, 2010

Wonderful Waffles

These are a breakfast favorite of ours. They come out super fluffy and perfect every time. The brown sugar gives these a nice rich flavor. I have tried MANY waffle recipes and these are by far the best! If you have leftover waffles they are great thrown in the freezer and can be re heated easily. They taste superb.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 3 egg yolks
  • 2 cups buttermilk
  • 3 egg whites


  1. Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Thursday, August 19, 2010

Mushrooom Pork Chops


* 4 pork chops
* salt and pepper to taste
* 1 pinch garlic salt, or to taste
* 1 onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1 (10.75 ounce) can condensed cream of mushroom soup


1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

*** I sauteed the onions and mushrooms with two garlic cloves minced and a little white wine. Then I browned the pork chops and threw everything into the crock pot for 4 hrs. I added 1/2 C. White wine and 1/2 C of milk into the crock pot also. Great served over potatoes.***

Wednesday, August 18, 2010

Shredded Beef Enchiladas



* 3 pounds beef chuck roast
* 1/4 cup water
* 1 1/2 cups beef broth
* 3 tablespoons red wine vinegar
* 2 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 large onion, chopped
* 2 (4 ounce) cans chopped green chile peppers
* 1 tablespoon all-purpose flour
* 2 cups sour cream
* 3 cups shredded Monterey Jack cheese, divided
* 1 cup oil for frying
* 20 (6 inch) corn tortillas **** I USED FLOUR TORTILLAS***


1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Sunday, August 15, 2010

My Dream Kitchen...

I found this old picture saved on my computer. I think it was when we bought our house, and I was trying to see how pink would look in a kitchen. I have to admit the chandelier would make any meal taste better. Don't you think???