easter lunch

Took a very long {and un-planned} break from my blog, but I am back! Easter is long gone now, but I loved all these recipes so much, I just had to share what my Sister and I prepared that day.

Asparagus via Pinterest

Best Basic Deviled Eggs via Pinch My Salt

Scalloped Potatoes via Food.com

Pretty Fruit Salad via Pioneer Woman

Sunburst Lemon Bars via So, how's it taste?

fall flavor

TACO SOUP
image & recipe via Our Best Bites

1 lb extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning
3 c. water, divided
2 (28-oz) cans diced tomatoes
1 (15-oz) can tomato sauce
2 (15-oz) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

cooking / baking to do list

California Tortilla Pizza

Basil Spaghetti w/Cheesy Broiled Tomatoes

Fluffy French Toast

Easy Zucchini Fritters

bloomin' fantastic

Jalapeno Popper Pulls via Plain Chicken

Cheesy Mushroom Pull-Apart Bread via Beantown Baker

Cheddar Bacon Ranch Pulls via Plain Chicken

Bloomin' Pizza Bread via The Girl Who Ate Everything

Bloomin' Gooey Cheese Bread via Ex-PressO

flavored water...my new fascination

Not Enough Thyme

The Yummy Life

The Peach Kitchen

pepperoni pizza grilled cheese

PEPPERONI PIZZA GRILLED CHEESE
recipe (adapted) & image via Forkful Of Comfort

4 slices of bread
Butter
Mozzarella, shredded
Pepperoni, quartered
Italian seasoning or basil
Parmesan cheese
Pizza sauce for dipping

Warm a large skillet over medium heat.

Butter bread on one side. Top unbuttered side with mozzarella, Italian Seasoning and Parmesan. Top with desired amount of pepperoni. Cook until golden brown on each side. Serve with pizza sauce. Wahla!

no-bake peanut butter cookies

NO-BAKE PEANUT BUTTER COOKIES

image & recipe via My Soul Is the Sky

I have been trying really hard not to bake lately...more focused on losing weight and getting back in shape! BUT, these little guys kept calling to me. So good! They remind me of my Grandma's peanut butter fudge. 

2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats (old-fashioned)

In large saucepan, mix sugar, butter, and milk; bring to a full, roiling boil over med heat. Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.

Working quickly, drop by spoonfuls onto waxed paper (I use aluminum foil sprayed lightly with cooking spray.). Put in the refrigerator to set (I keep mine there). Enjoy!

strawberry season recipes

Strawberry Milk Shake via Create With Mom

Strawberry Baked French Toast via Butter 

Rustic Strawberry Tart via A Taste To Toast

Strawberry Bruschetta via Annie's Eats

Strawberry and Cream Squares via Betty Crocker

cast iron skillet brownies

image via Simply Food Love

I haven't tried these amazing looking brownies, nor do I have a cast iron skillet. But the photo alone makes me drool! Try these cast iron skillet brownies from Simply Food Love if you dare...and let me know how they were!

homemade cheez-its

Homemade Cheez-Its
image & recipe (adapted) via Christine's Cuisine

Cheez-Its are one of my many food downfalls. I ate countless boxes of Hot & Spicy Cheez-Its during my pregnancies. However, my family does not share my love of cheese crackers...they don't like the store-bought version or these! This recipe is quite good though and the cayenne pepper gives it a bit of a kick. Super easy to make and I would definitely make again (for myself!).

1 cup flour
4 Tbsp cold butter, cut into small squares
8 oz grated extra-sharp cheddar cheese
3/4 tsp. salt
1/4 tsp. cayenne pepper Kosher salt, for sprinkling

In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly.

Add cold water, 1 Tbsp. at a time, until dough comes together (I used 3 Tbsp. of water). Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes until chilled.

Roll out dough between two pieces of plastic wrap or parchment paper (in two batches). Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt.

Bake for 25 minutes in a 350 degree oven. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.

mexican pizza

• Made these tonight and loved them! Great flavor. Only thing I did differently was leave the refried beans out...not a fan. Super tasty and WAY better than those Mexican Pizzas from that taco joint we all know.
• 
  
• MEXICAN PIZZA
• photo & recipe via All Recipes
• 
  
• 1/2 pound ground beef
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) can refried beans
• 4 (10 inch) flour tortillas
• 1/2 cup salsa
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, chopped
• 2 roma (plum) tomatoes, diced
• 1/4 cup finely chopped jalapeno peppers
• 1/4 cup sour cream (optional)

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the Jalapeno onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

lasagna soup

LASAGNA SOUP

photo & recipe adapted via Closet Cooking

This was the first time I had tried lasagna soup and I was thrilled with the results! I am pretty sure this soup will be made time and time again (in addition to taco soup & chili) over the winter months. LOVED it!

1 tablespoon oil

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 teaspoon fennel seeds, crushed

4 cups chicken broth

1 (28 ounce) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon oregano

1 bay leaf

Salt and pepper to taste

1/2 pound Fucilli (or similar pasta)

4 ounces ricotta

1/2 cup parmigiano reggiano, grated

2 cups mozzarella, shredded

1 handful basil, chopped

Heat the oil in a large skillet over medium heat. Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go. Add the onion and saute until tender, about 5-7 minutes; set aside.

Saute garlic, red pepper flakes and fennel until fragrant (about one minute). 

In a large pan, add above ingredients. Add chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper; bring to a boil, reduce the heat and simmer for 30 minutes. Bring to a boil; add pasta and cook until al dente, about 10 minutes and remove from heat.

Mix the ricotta, parmigiano reggiano and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.


*I made two changes to this recipe: 1) Boil the pasta separately from the soup. 2) Reduce the cheese mixture to half.

birthday cake for danny

HONEY VANILLA POUND CAKE

photo & recipe via Sweet Kat's Kitchen

1 ½ c. all-purpose flour

1 ½ c. sifted cake flour

¼ tsp. baking soda

¼ tsp. salt

1 c. (2 sticks) unsalted butter, softened

2 3/4 c. granulated sugar

6 large eggs, at room temperature

1 c. sour cream

1 T. vanilla extract

2 T. honey

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour.

Sift together the flours, baking soda and salt. Sift again. Set aside. Combine the sour cream, vanilla extract and honey in a small bowl. Set aside.

In large mixing bowl, cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon the batter into the prepared pan and spread evenly. 

Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Dust with confectioner's sugar before serving.

*I served slices of this pound cake with strawberries and whipped topping! Super moist and dense, just like a pound cake should be.

ONLY FOUR INGREDIENTS!

7-Up Biscuits

recipe via The Plain Chicken

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-Up

1/4 cup butter, melted

Preheat oven to 450 degrees.

Cut sour cream into biscuit mix; add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12 to 15 minutes or until golden brown. Surprisingly yummy!

*My dough was very sticky and gooey, so I covered the dough with a bit more Bisquick and let it sit for a while. And put a generous amount of Bisquick on the counter as well; dough should be somewhat soft though.

caramel apple cheesecake bars

Caramel Apple Cheesecake Bars

photo & recipe via Zoom Yummy

DOUGH

1 cup all-purpose flour

1/2 cup brown sugar

1 cup butter, room temperature

CREAM CHEESE FILLING

2 (8-oz) packages cream cheese, softened

1/2 cup granulated white sugar

1 tsp vanilla extract

2 eggs

APPLE FILLING

2 larger apples (Golden Delicious)

1/2 tsp ground cinnamon

2 tbsp granulated white sugar

CRUMB TOPPING

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup butter, room temperature
1 cup all-purpose flour

TOPPING

3/4 cup caramel topping

Preheat the oven to 350° F.

In a bowl, combine flour and brown sugar. Cut in the butter with a pastry blender (or a fork) until the mixture is kind of crumbly. First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13 × 9-inch baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned.

In the meantime, in a larger bowl, beat the cream cheese with 1/2 cup sugar until smooth (about 1 minute). Add the eggs, 1 at a time (beat about 20 seconds after each addition). Next add the vanilla and mix until combined. Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on. Pour the cream cheese batter over the warm crust.

Peel the apples and chop them into 3/4-inch (2 cm) chunks. Mix the apple chunks with the cinnamon and two tablespoons white sugar. Spoon the apple chunks evenly over the cream cheese mixture.

In a smaller bowl, combine the oats, brown sugar and flour for crumb topping. Cube the butter) and using a pastry blender (or a fork), create a crumbly mixture. Crumble over the cream cheese mixture.

Bake 30 minutes, or until the filling is set. Reduce the temperature to 300° F for the last 5 minutes.

Cut into bars. Drizzle with the caramel topping. YUM!

SCOTCHEROOS

SCOTCHEROOS

recipe & photo via The Girl Who Ate Everything

1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups Rice Krispies

1 (6 oz) bag semi-sweet chocolate chips

1 (6 oz) bag butterscotch chips

In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9x13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars.

*The only thing I would do differently, is only make half a batch. They are very rich, but very good!

SPAGHETTI POMODORO

SPAGHETTI POMODORO

serves 4

photo & recipe via Diva Eats World

All I have to say about this pasta dish is...Y-U-M! Such an easy and quick recipe to make, and so much flavor!

1 pound imported spaghetti (used regular ol' spaghetti)

3 pints fresh cherry or grape tomatoes, cut lengthwise

3 cloves of garlic, sliced in half lengthwise (I minced mine)

1/4 tsp crushed red pepper

6 basil leaves (more to garnish)

1/4 cup extra virgin olive oil

Put the water on for the pasta.

Put olive oil in warm pan; add garlic and crushed red pepper. Brown the garlic, be careful not to burn it but do get it nice and golden; add the tomatoes. Be careful it will splatter due to the moisture of the tomatoes. Add the basil leaves, salt and pepper. Cook the sauce on medium-high until the tomatoes start to break down. At this point, use the back of a fork or even a potato masher and crush the tomatoes slightly.

While the sauce is simmering, cook the pasta according to box. Drain the pasta and put it in the pan with the sauce. Mix until all the noodles are covered. Transfer to a serving platter and garnish with fresh chopped basil.

BLUEBERRY POUND CAKE

BLUEBERRY POUND CAKE

photo & recipe via Vegetable Matter

1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 3/4 cups flour
1 tsp baking powder
1/2  tsp salt
2 cups fresh blueberries
1/4 cup flour for blueberries
1/4 cup sugar for the pan
butter for greasing pan
10" tube pan or bundt pan

Preheat oven to 325°.  Grease pan and dust well with 1/4 cup sugar.

Combine 2 3/4 cup flour with baking powder and salt.

Dredge blueberries with the 1/4 cup flour and mix well to coat.  We use fresh blueberries, but frozen work well too.  

Cream butter and sugar; add eggs one at a time.  Mix well each time.  Add vanilla and mix well.

Slowly add dry to butter mixture. When fully incorporated, fold in blueberries.  Batter will be very thick so some of the blueberries may get mashed up in the process.  

Bake until golden brown on top and cooked through, 75 minutes in our oven.  It's okay to have a bit of a moist, "sad" streak in middle of the cake when you remove from oven.

Cool, then dust with powdered sugar.  Serve at room temperature or toasted with some lemon curd or blueberry preserves on the side.

Store well-wrapped at room temperature.

FRUITY PEANUT BUTTER YOGURT DIP

Time to start figuring out what to do with the kiddos for the summer?!? Of course I would begin with food! This scrumptious little treat is easy, nutritious (mostly?), and fun for the kids. Sophie will eat anything if she can dip it in something!

FRUITY PEANUT BUTTER YOGURT DIP

photo & recipe adapted from The Wannabe Chef

1/2 cup fruit-flavored yogurt* (I used French Vanilla)
1/2 cup creamy peanut butter
1/4 cup powdered sugar

Fruit, veggies, pretzels (be creative) for dipping

*To customize the flavor, use 6 tablespoons of yogurt and 2 tablespoons of any fruit jam.

HAPPY GRILLED CHEESE MONTH!

Jalapeño Popper Grilled Cheese Sandwich

recipe & photo via Becky Bakes

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sourdough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled 

Place the peppers on a baking sheet with the cut side down. Broil on the top rack for 8-14 minutes until the peppers are blackened. Place in a ziplock bag and seal. Let cool until you can handle them, about 20 minutes. Remove the skins from the peppers. They should “pinch” off easily. Assemble the sandwich and grill 2-3 minutes per side. Feast!