Halloween Cupcakes

So today I decided to make cupcakes, of course for Nate to take to work because heaven knows I would eat them all if he didn't lol!

Needles to say, these are what I call lazy cupcakes because I didn't make anything from scratch :(. I was in the mood to decorate, but not bake!

What I Used:

Betty Crocker Cake Mix (I cheated and didn't make them from scratch)

1 Tub White Betty Crocker Frosting

Marshmallows (Monsters head)

Chocolate Chips (Pumpkins eyes, nose, & mouth)

Green Fondant (Pumpkins stem)

Raisinettes (One-eyed monsters eye)

First, bake the cupcakes according to box instructions. And let cool.

Mix 1/2 of the frosting with red and yellow food coloring to make orange and mix the other 1/2 with green and yellow to make a lime green.

And then just assemble the cupcakes like shown in my pictures. These are super easy and fun!

German Pancake

These are delicious!

Ingredients:
3 T. butter
3 eggs
3/4 c. flour
3/4 c. milk, heated 20-30 seconds
1/2 t. sugar
2 t. vanilla extract
Pinch salt

1) Preheat the oven to 400 degrees F.

2) Place the butter in a large saute pan and place in the oven to melt.

3) Meanwhile, in a blender, combine the eggs, flour, hot milk sugar, vanilla extract, and salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds).

4) Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 15-20 minutes, or until the pancake is puffed in the center, and golden brown along the edges. *This really depends on your oven so watch closely.

~Topping is Optional, I prefer mine with a little lemon juice and powdered sugar on top!~
TOPPING:

1) While the German Pancake bakes, in a small bowl combine the 1 pint fresh blueberries, 1 teaspoon sugar, and 1/2 t. fresh lemon zest. Stir to coat, and set aside to marinate.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

*The root of this recipe is courtesy of Melissa d'Arabian from Food Network, however I have altered it a little in order to make the recipe a little more healthy.

Over The Border Shrimp Enchaladas

What you will need:
1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chilies
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 corn tortillas (I make my own and use them, but store bought would be okay too), warmed
1 1/2 cups chunky salsa
1 1/2 cups shredded monterey jack cheese

In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until the shrimp turn pink. Stir in cream cheese until melted.

Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through

Pancetta Wrapped Barbecued Chicken

Tonight for dinner I made cheese stuffed, pancetta wrapped, barbecued chicken breasts...Wow that was a mouth full, literally, they were so good!!!!

What you will need:
2 chicken breasts
1/4 c. shredded mozzarella cheese
1/4 c. cream cheese
4 pieces of sliced pancetta
21 salute or any seasoning for chicken breasts

Heat BBQ grill to med high heat.

Season chicken with 21 salute and grill for about 6 minutes each side, depending on the size of your chicken. Basically you want the outside cooked, but the inside to still be pink and uncooked.

Pull breasts off grill and slice about 3/4 the way through the chicken, just enough to stuff the cheese inside, but not too much as to let the cheese fall out the other side.

Stuff each chicken breast with 1/2 the cream cheese and 1/2 the mozzarella cheese. Close the breasts and wrap each with 2 pieces of pancetta and seal with either toothpicks or skewers so that everything stays together while you put them back on the grill.

Grill for about 6-8 more minutes or until chicken is cooked.

Remove from grill and enjoy!!!!

This Jambalaya recipe is easy to make and only costs $2.93 a serving. Six servings total.


Ingredients
2 cups long-grain white rice
3 cups chicken broth
1/2 t. each ground cumin, dried thyme, Cajun and Old Bay Seasonings
1/4 t. salt & black pepper
2 T. Olive Oil
1 pound easy-peel medium shrimp, peeled
1 (6 oz.) medium andouille sausage, sliced
1 medium onion, finely chopped
1 large garlic clove, minced
2 small bell peppers (red and yellow), diced to 1/2 inch
1 (8 oz.) can tomato sauce
4 scallion greens, thinly sliced

Preparation:
1) Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.

2) While rice cooks, stir together seasonings in a cup. Heat oil in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.

3) Add remaining oil to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss or you can just add it to the top of the rice.

So I was being lazy today after work and didn't want to go to the store to get hamburger buns, so I decided to make them. This recipes makes about 20 buns, depending on what size you want them.



Here is what you need:
2 cups milk
1/4 cup butter
1/4 cup water
1/4 cup sugar
2 (.25 oz) packages of yeast
2 t. salt
6 cups of all purpose flour, or as needed

I divided the recipe in half.

1. In a sauce pan, heat the milk, margarine, and water on med-high heat until small bubbles start to form. Remove and add to a bowl with sugar and yeast. Let stand for about 5 minutes or until the yeast and sugar have dissolved.
2. Mix in the salt, and gradually stir in the flour until you have a soft dough. Divide into 20 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 30 minutes.
*You can also add sesame seeds, dehydrated onions, grated cheese or whatever you like to the top of the buns before you let them rise!
3. Preheat the oven to 375 degrees F. Bake the rolls for 15 minutes or until golden brown in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

These are very easy to make and a great way to avoid the grocery store :)

Up-Side Down Apple Pie Cake

So here's what you will need:

1-1/4 Stick (10 T.) Butter at room temperature
1/2 c. packed Light Brown Sugar
1-1/2 c. All Purpose Flour, sifted
1/2 t. Salt
1/4 t. Baking Soda
1/4 t. Baking Powder
1 c. Granulated Sugar
2 Lg. Eggs
1 t. Pure Vanilla Extract
1/4 c. Greek Yogurt

Apple Pie Filling: You can really use any apple pie filling, this is just the one that I use.3 Granny Smith Apples, peeled, cored and sliced thin
1 T. Lemon Juice
1/4 c. Granulated Sugar
1 T. Corn Starch
1 t. Cinnamon
1/4 t. Salt
1/8 t. Ground Nutmeg
2 c. Water

Apple Pie Filling: I usually already have this made and canned in jars to make this cake faster.

1) In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
2)Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Cake:
1) Preheat oven to 350 degrees. Butter a 8x8-in square baking dish and place a piece of parchment paper in the bottom, set aside.
2) In stand mixer combine 2 T. butter and brown sugar, beat until light and fluffy. Spread evenly over top of parchment paper.
3) Spread apple pie filling over top of brown sugar mixture.
4) In a separte bowl sift flour, baking soda, baking powder and salt together and set aside.
5) In mixer combine rest of butter and sugar, mix until light and fluffy. Add eggs one at a time until combined. Then add vanilla and greek yogurt and mix until combined. Add flour mix 1/2 c. at a time until well combined, making sure to scrap edges of bowl when needed. Spead over top of filling, smooth out.
6) Bake at 350 degrees for 50 minutes or until toothpick incerted into the middle comes out clean.

ENJOY!!!!

Homemade Cheesecake with Strawberries and Whipped Cream

Today has just been great! Went for an interview this morning, came home and within a couple of hours I got a call from the company I interviewed with saying, "I got the job! WooHoo!!!!" I figured that called for a little celebration, right? Since homemade cheesecake is one of mine and Nate's all time favorite desserts I decided it was a great day to make one. So here it goes..............

WHAT YOU WILL NEED

Crust

• 1 box of honey gram crackers



• 1 stick (1/2 cup butter), melted



• 1-1/2 teaspoons of vanilla

Filling

• 3 packages 8 ounce cream cheese



• 1-1/2 cups sugar



• 4 whole eggs



• 1/2 cup sour cream

Topping

• 2 cups sliced strawberries Or any kind of berry)



• 1/2 cup sugar



• 2 tablespoons water

First you want to preheat your oven to 350 degrees.

Place gram crackers into a food processor and pulse until the crackers become crumbs. Then add butter and vanilla and pulse again until the mixture is combined. Dump mix into a 9-inch spring form pan and press down with the bottom end of a measuring cup until the crust becomes flat.

For the filling, beat cream cheese and sugar until smooth.

Then add the eggs one by one, making sure each one is combined before you add the next. Add sour cream and mix again.


Pour filling over top of the crust and smooth out with a spatula. I like to gently pick up the pan and drop it a couple of time from about 1-1/2 inches off the counter to let some of the air bubbles out of the cheesecake.

Place cheesecake into oven and bake for 1 hour and 10 minutes. Once it's done baking gently open the oven door and let the cake rest in the oven for 15 more minutes.

Remove and let cool.

For the topping, add berries, sugar and water to a saucepan and bring to boil over a medium-high heat and cook for 4 to 5 minutes. Turn it off and let cool.



And then cover the top of the cheesecake with your berries and place in refrigerator for at least 2 hours before serving.

I also like to make whipped cream and put a little on top, you will see what I mean from my picture below.

Raspberry Jam and Jalepeno Jelly

So today I made Raspberry Jam and Jalapeno Jelly, I know what your thinking Jalapeno Jam!!!! But it's really delicious and not hot at all, you take out all the seeds and ribs from inside the pepper, which is what makes them so HOT!! I only eat it on top of cream cheese and with a wheat thin...YUMMY!!!!

So I started by going out to our garden and picking the jalapenos, the raspberries I got from the farmers market, there locally grown there and oh so scrumptious!!!!

If there's one tip I can give you to making these two very delicious jam/jelly let it be this: DO NOT, I REPEAT DO NOT CUT THE JALAPENOS AND THEN RUB YOUR EYES, IT MAKES FOR A VERY CRAPPY REST OF THE DAY :(

So after following the recipe on the back of a fruit pectin box(I know, I know, but it's just soooooooooooooo good and soooooooooo easy to make) and putting them all in individual jars here's what I got!

Wedding Cake

Alright, so here's a picture of the wedding cake I made for my wedding with help from a great friend of my mom's Cathilea!!!! It was a poppyseed cake with fresh strawberries and cream for the filling and a white chocolate cream cheese frosting YUM!!!!

Toffee Nut Bars

I got this recipe from my grnadma! Thanks Emmy!
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup(1 1/3 sticks) butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
1 cup plus 2 tablespoons chopped walnuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.
Mix sugar and butter together. Add eggs and vanilla.
Then add flour, salt, and baking soda. Mix well.
Then fold in chocolate chips and walnuts.
Spray a jelly roll pan with non-stick spray. Evenly spread pan with cookie mix and bake for 16-18 minutes or until sides are slightly brown.

These cookies are delicious!

Birthday Cake...

Chocolate cake with whipped cream filling!!

Easter

Here's the cake I made for Easter and my dad and emmy's birthday! It was a poppyseed cake with a fresh strawberry and cream filling...Oh sO yuMmY!!!!

Double Peanut Buttter Reese Cup Cookies

1 cup unsalted butter
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup reese peanut butter cups, chopped

1.Cream together butter and sugars. Beat in eggs. Add peanut butter.

2.In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

3. Gently fold in chopped peanut butter cups.

4.Roll into 1 inch balls and put on baking sheets. Press each ball down a little, so that the cookies will cook better. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

These are awesome and my new found favorite cookie!

Beef Tamales

Here's a picture of the ones I made!

Beef Tamales

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried chile pepper
2 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups shortening
1 tablespoon salt
9 cups masa harina

1.Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2.Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3.Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4.Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5.Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6.Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7.Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Kung-Pao Chicken

4 boneless chicken breasts, cut into small bite size pieces

Marinade:
1 t. dry sherry
1 t. cornstarch
1 T oil
½ t. salt
⅛ t. pepper

Sauce:
2 T soy sauce
1 T white wine vinegar
1 T dry sherry
3 T Water
2 T sugar
2 T cornstarch

Other Ingredients:
Red pepper flakes
4 cloves minced garlic
1 T fresh graded ginger
Cashews

The picture of mine above has vegables added to it because that's what Nate wanted lol. But, I just enjoy it without all the veggies.

Mix marinade, add chicken cubes and let sit for 15 minutes.

In a small bowl combine sauce ingredients.

In a frying pan, add a little oil and a few red pepper flakes. Fry until the flakes are browned. Then remove and set aside.

In another frying pan add a little oil, 4 cloves minced garlic and 1 T graded ginger. Let simmer for about 2 minutes and then add chicken mixture and cook until chicken is fully cooked.

Once chicken is cooked add sauce mixture, stirring constantly.
Let simmer until the sauce is thick.

Remove chicken from heat and stir in red pepper flakes and cashews.

Serve over rice and enjoy!

Chicken Chimichangas

I make these for Nate to take to work for lunch. I just freeze them, they keep really well and then I don't have to get up and make him a lunch lol!

2 Chicken Breasts, baked and cubed: I usually season them with a little Mrs. Dash
1 can chili beans, drained
2 cups of shredded cheese, any kind is fine
3/4 to 1 cup green picante sauce
16 tortillas: homemade or store bought

Preheat oven to 350 degrees.

Mix all ingredients except the tortillas together.

Then spoon a heaping spoonful into each tortilla, fold and insert a toothpick into each end to keep chimichanga together.

Once all chimichangas are made place them on a greased (I use Pam) cookie sheet. I spray a light mist of Pam on the side facing up too so when I turn them over they don't stick. And bake for about 8-10 minutes a side or until golden brown.

I like to put some sour cream, guacamole and maybe a little salsa on top!

HAPPY VALENTINES DAY!!!!

Warm Chocolate Soufflé Cakes with Raspberry Sauce



This recipe is absolutely to die for if you love a nice warm chocolate cake that oozes a warm chocolate sauce when you cut into it! Although it does take a little bit of time to make, it's definitely worth it!

Sauce:
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

Cakes:
Cooking spray
2 tablespoons granulated sugar
3/4 cup fat-free milk
1/4 cup half-and-half
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 1/4 cups granulated sugar, divided
1/4 cup butter, softened
3 large egg yolks
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon cream of tartar
5 large egg whites
1 tablespoon powdered sugar

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

To prepare cakes, coat 12 (6-ounce) ramekins(Individual baking dishes) with cooking spray; sprinkle evenly with 2 tablespoons granulated sugar and set aside.

Combine milk and half-and-half in a small saucepan. Bring to a simmer over medium-high heat (do not boil). Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa and vanilla, stirring with a whisk. Pour into a large bowl; cool completely.

Preheat oven to 325°.

Place 1 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed until light and fluffy. Beat in egg yolks. Add cooled chocolate mixture; beat until blended. Lightly spoon flour into a dry measuring cup; level with a knife. Stir into chocolate mixture.

Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.

Place ramekins in 2 (13 x 9-inch) baking pans; add hot water to pans to a depth of 1 inch. Bake at 325° for 33 minutes or until puffy and set. Loosen cakes from sides of ramekins using a narrow metal spatula. Invert the cakes onto 12 dessert plates. Sprinkle evenly with powdered sugar; serve with raspberry sauce.

AND ENJOY!!!!

Superbowl Dessert-Salted Nut Roll Bars

I thought I would post a recipe that was easy to make as well as easy to eat while watching the game!



1 Ib. peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

For The Topping:
2 cups peanut-butter chips
2/3 cup light corn syrup
4 Tbsp. unsalted butter
1 tsp. vanilla extract
2 cups miniature marshmallows
2 cups dry-roasted peanuts
2 cups rice krispies

Preheat oven to 350 degrees; coat 13x9-inch baking pan with non-stick spray.

Crumble cookies in a food processor or by hand until fine crumbs form. Add melted butter and mix until combined. then press mixture into bottom of greased pan. Bake 15 minutes or until golden brown.

While crust is cooking, melt peanut butter chips, corn syrup, butter, and vanilla over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base (once crust is done cooking).

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2minutes, then remove from oven. *Don't let marshmallows brown or they will be crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop by spoonfuls over top the marshmallows, then spread with a spatula (to keep mixture from sticking to spatula, spray spatula with non-stick cooking spray).

Cool bars before cutting with a knife coated with non-stick cooking spray.

And then enjoy!

Oh and I almost for got...GO COLTS!!!!

Slow Cooker Chicken Wings

Now what would be a superbowl party without the wings? Here is a pretty simple recipe where you can throw it all in your crock pot, let it cook until about game time and then finsh them in the oven.



1 (3 in) piece fresh ginger
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 teaspoon cayenne pepper
4 pounds chicken wings
1/4 cup water
1/4 cup tomato paste

1. Pulse ginger, garlic and 1/2 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. *If you don't have a food processor just finely chop everything and mix well.

2. Then add mixture to slow cooker. Add chicken and toss until combined.

3. Cover and cook on low-medium heat until fat renders and chicken is tender, about 3 to 4 hours. Remove wings from crock pot and set aside to cool about 20 minutes.

4. Whisk water, tomato paste, remaining sugar, reamining soy sauce, and reamining cayenne in a bowl. All half of sauce to cooled chicken and toss until covered.

5. Arange wings, skin side up on a wire rack that has been inserted into a a shallow baking dish (to catch dripping from wings).

6. Broil until wings are lightly chared and crisp around the edges, about 10-15 minutes. Flip wings, brush with reamining sauce, and contiune to broil until well caramelized, about 3 minutes. And serve!!!!

Southwest Salsa

2(10oz) cans diced tomatoes
1(15oz) can rinsed black beans
1 c. corn, drained
½ c. finely chopped bell pepper
2 medium tomatillo
1 jalapeno, seeded and chopped
1 clove garlic
1 t. chili powder
½ t. ground cumin
½ c. shredded mexican cheese blend
2 T chopped cilantro

In a large pan mix all ingredients except cheese and cilantro.

Heat until mixture is warm.

Add cheese and continue cooking until cheese is melted.

Remove from heat, add cilantro and serve with tortilla chips.

*Once this recipe is cooked I like to either put it in a baby crock pot or a fondue pot so the dip stays warm and doesn't get cold. Then you don't have to worry about eating right off the bat and can still enjoy it hours later!

Cheese Stuffed Mushrooms

So here's my second appetizer for Superbowl Sunday!




24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
½ cup finely chopped green onion, with tops
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Salt, to taste
1 cup grated Parmesan

Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.

Over the last year or so I have began couponing, I know a little dorky, but I had to find a way to pay for my expensive cooking and baking habits! So today I went grocery shopping.

I bought all of this!!!! I saved a total of $64.03! So for $118.85 worth of groceries I only paid $54.82!!

5 boxes of Farmhouse Rice
5 boxes of Farmhouse Pasta
2 bags all natural frozen stir fry veggies
1 bag all natural frozen peas
1 2 pound block of Tillamock Cheese
2 bags of Kettle Chips
4 Softsoap Handsoap
1 Clean and Clear Face Wash
1 box Wheat Thins
1 Colgate Toothpaste
4 boxes Nature Valley Granola Bars
2 Jars Picante Salsa
2 Twix Bars
2 M & M's
8 pack of G2
2 bags Mission Tortilla Chips
1 Reynolds Wrap Aluminum Foil
2 Pillsbury Crescent Rolls
1 Lucerene Cream Cheese
1 dozen eggs
1 Package ground Turkey
2 cans corn
1 jar all natural peanut butter

I would say I did pretty good for the day! Although one guy started laughing at me when I was shopping and I had my binder full of coupons spread out across my purse. I wish I could find him now and show him my receipts, maybe then he'd shut his mouth!!!!

Superbowl Party Appetizers

First off...GO COLTS!!!! Seeing that it is the week before the Superbowl I thought I would post recipes for appetizers and snacks that could be enjoyed while watching the game!

Spinach Artichoke Dip



2 c. (8oz) shredded mozzarella cheese
½ c. fat-free sour cream
¼ c. grated fresh Parmesan cheese
¼ t. pepper
3 garlic cloves, crushed1
(14oz) can artichoke hearts, drained and chopped
1 (8oz) block cream cheese
1 (8oz) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350 degrees.Combine 1½ c. mozzarella, sour cream, 2 T Parmesan, pepper, and remaining 5 ingredients in a large bowl, and stir until well blended.Spoon mixture into 1½-quart baking dish. Sprinkle with ½ c. mozzarella and 2 T Parmesan.Bake for 30 minutes or until bubbly and golden brown.

This recipe is one of my favorite dip recipes. My favorite way to serve is on top of toasted sourdough bread...mmm mmm DELICIOUS!!!! You can also serve it with any kind of chips or crackers!

Nate's Birthday Cake!

I must say I am very proud of myself, today I made a two layer birthday cake for Nate! It's a poppy seed cake with a strawberry whipped cream filling and a vanilla meringue frosting. I started out this morning with mixing and baking.





Then I moved onto cutting out leaves out of fondant.




And then finally putting everything together!



I was going to make Nate wait until his birthday (tomorrow) to see the cake, but he begged and I said yes lol!

Rocky Road-Peanut Butter Candy Cups

Okay so today I am craving something sweet more than you know and I love peanut butter. So I thought I would post a recipe for Rocky Road-Peanut Butter Candy Cups. These little things are easy to make and they taste amazing!



11- ounce package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped

Melt peanut butter and milk chocolate chips in a large glass bowl. You can either do this with the bowl over a boiling pan of water on the stove ot in the microwave on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.

Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups.

Chill one hour or until firm.

And enjoy!!!!

Cinnamon Rolls

Today it's gloomy and rainy outside so I decided to do a recipe that would make it not feel so depressing. So CINNAMON ROLLS it is! Just the thought of them make me smile :) This recipe makes what I think are the BEST cinnamon rolls ever! The recipe is a little time consuming, but when it's dark and gloomy outside you've got the time.



1 cup milk
½ cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
½ cup butter, softened
2 cups confectioners’ sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
½ teaspoon vanilla extract
3 tablespoons milk

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle.

In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 20 to 25 minutes until golden brown.

Frosting:

Combine confectioner’s sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency.

Spread over warm (but not hot) cinnamon rolls.

Everytime I make these cinnamon rolls everybody seems to love them. And let's just say they don't last long!

Dinner & Dessert!

Chicken Enchiladas with homemade corn tortillas and Zucchini Oat Bread for Dessert!

Corn Tortillas



2 cups of Maseca Corn Masa Mix
1/2 teaspoon salt
1 1/4 cups water (If the dough is a little crumbly then add 1 tablespoon of water at a time until desired consistency)

Mix all ingredients together and divide into 16 equal balls. Cover balls with a damp paper towel to keep them from drying out while you press the tortillas.

Then use a tortilla press (or rolling pin, although a tortilla press is the easiest way) to flatten dough into a nice round tortillas.

Grill on a skillet or non-stick frying pan for about 40 secs a side or until golden brown.

Chicken Enchiladas



4 chicken breasts, diced
3-4 tablespoons fresh cilantro, chopped
3-4 tablespoons fresh parsley, chopped
1 can green enchilada sauce
3-4 cups of cheese(Depending on how much cheese you like you can add more or reduce)

Preheat oven to 350 degrees.

Season chicken with a little bit of salt and pepper and fry in a skillet until cooked (you can also bake the breasts in the oven instead).

Mix chopped cilantro, chopped parsley and green sauce together. Divide mixture and mix half with half of the cheese and set the other half aside for drizzling the top of the enchiladas.

Take one tortilla at a time and put some chicken and a little sauce/cheese mixture inside, roll up and place in pan. Continue this until pan is full. Then pour remaining sauce over top and sprinkle with rest of cheese.

Now cover and bake for 20 minutes or until cheese is melted.

Zucchini Oat Bread



1½ cups sugar
2¼ tsp. ground cinnamon
2½ cups all-purpose flour
1 cup rolled oats
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
3 eggs
1 cup applesauce
¼ cup butter, melted
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.

Combine 1 tablespoon of the sugar and ¼ tsp. of the cinnamon; set aside.
Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.

In a large mixing bowl beat eggs with an electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.
Spoon mixture into pan and top with the cinnamon and sugar mixture.
Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean.

Cool for 10 minutes.

Remove from pan and enjoy!