White Cupcakes with Vanilla Almond Frosting

I made these for a baby shower this week and had several requests for the recipe so here it is. They are yummy for sure! 

White Cupcakes

1 box white cake mix

1 c. flour

1 c. sugar

3/4 tsp. salt

4 egg whites
1 1/3 c. water
2 Tbs. vegetable oil

1 c. sour cream (I use light)

1 tsp. vanilla extract

1 tsp. almond extract

whisk together dry ingredients. Add wet ingredients and beat until smooth. Fill cupcake liners 3/4 full and cook according to box directions. Watch carefully towards the end so they don't get too brown.

Makes 30-34 cupcakes
cake recipe from our best bites

Vanilla Almond Frosting

1 c. unsalted butter, softened 

3-4 c. powdered sugar

1 1/2 tsp. vanilla extract

1/2 tsp. pure almond extract 

1/4 c. milk

*If you like stronger almond flavor use 1 tsp. each of vanilla and almond extracts

Cream butter with mixer. Beat in milk, extracts and 3 cups powdered sugar. Add powdered sugar until you reach your desired consistency.

Andrea's Gooey Caramel Popcorn

1 cup (2 sticks) butter

1/2 cup corn syrup

1 cup brown sugar

1 tsp. vanilla

1 large bowl popcorn- with the un-popped kernels removed

In a medium saucepan combine butter, corn syrup, and brown sugar. Cook over medium high heat, stirring constantly until mixture comes to a boil. If you have a candy thermometer, heat caramel to softball stage. Otherwise, just allow the caramel to boil for about 3 minutes. Remove from heat and stir in vanilla. Pour over popcorn and stir to coat.

This popcorn is best warm, but saves well and is a favorite treat for family night, parties, and for our family trip to the beach every year!

BLT Coleslaw

I used to make a dish similar to this one when I was first married, but have long since lost the recipe. Last week I recreated it to the best of my recollection and we loved it! This is a perfect side dish for barbecues and Summer meals!

1 (16 oz.) bag coleslaw mix

1 cup halved cherry tomatoes (or diced tomatoes)

6 slices bacon, cooked and crumbled 

DRESSING:

1/2 cup brown sugar

2 Tbs. white vinegar

1 Tbs. oil (vegetable, canola or olive)
2 Tbs. light mayonnaise

1/4-1/2  tsp. onion powder

1/2 tsp. salt

Black pepper, to taste

Place coleslaw mix in a large serving bowl. Add bacon and tomatoes and stir well. Mix dressing ingredients together in a small bowl and pour over coleslaw. Mix well. Refrigerate until serving. Serves 6.

Fruit Tart Dessert ("Fruit Pizza")

This is another 4th of July-inspired dessert that my daughter loves to make. Fruit tart has always been one of her favorite desserts and I admit, I am partial to it as well. We use homemade sugar cookie dough (try this one or this one or this one), but you could very easily save time with the store-bought refrigerated sugar cookie dough. We made this version red, white and blue, but you can use many different kinds of sliced fruit. It just tastes like Summer to me! Recipe adapted from Kraft.

2 cups sugar cookie dough (homemade, or use a 20 oz. roll of refrigerated dough)

1 pkg. (3.4 oz.) vanilla instant pudding mix (I use sugar-free)

1 1/4 cups cold milk

1 cup thawed whipped topping (such as Cool Whip)

2 cups sliced mixed fresh fruit (strawberries, raspberries, blueberries, blackberries, kiwi, mandarin oranges...)

Miniature marshmallows (optional)

1. Heat oven to 375° F. Line a 12" pizza pan with foil; spray with cooking spray. Roll out cookie dough to form a crust. Flute the edges, if desired. Bake 14-16 minutes, or until lightly browned. Cool completely. Carefully remove cookie from pan and foil; place on a serving plate.
2. Beat pudding mix and milk in a large bowl for 2 minutes. Let stand 5 minutes. Stir in whipped topping; spread onto cooled crust.
3. Top with sliced fruit. Refrigerate up to 4 hours before serving.

NOTES: If pizza pan is not available, trace a 12-inch circle on parchment paper or foil and place on rectangular. Place cookie dough onto circle pattern. Bake as directed.

Best if eaten the same day you make it. Serves 16.

Broken Glass Jello

My daughter and I made a few red, white and blue food items to celebrate the 4th of July last week. I came across this recipe from www.recipeboy.com You could use any colors of Jello to suit your taste and purpose. While Jello is not my favorite, my kids just loved these!

1 (6 oz.) box red Jell-o gelatin (I used sugar-free Raspberry)

1 (6 oz.) box blue Jell-o gelatin (I used Berry Blue)

4 cups boiling water

2 envelopes unflavored gelatin (Such as Knox)

1/2 cup cold water

1 1/2 cups boiling water

1 (14 oz.) can sweetened condensed milk (I used Fat-Free) 

1. In 2 separate (9 x 13") rectangular pans, sprinkle each box of Jell-o. Add 2 cups of boiling water to each pan. Stir until the gelatin dissolves. Put in the refrigerator for at least 3 hours, or until firm. 
2. Spray a clean 9 x 13" pan with non-stick cooking spray. Cut each flavor of Jell-o into small blocks. Carefully mix the blocks of Jell-o in the prepared pan.
3. In a different bowl, sprinkle 2 pouches of unflavored gelatin into 1/2 cup cold water and stir to combine. Add 1 1/2 cups boiling water and mix until the gelatin dissolves. Add the can of sweetened condensed milk. Stir and cool.
4. Pour the milk mixture over the Jell-o blocks and stick it in the refrigerator for at least 3 hours (or overnight). 
5. Cut into squares or rectangles and serve. Makes about 28 servings.

Old Fashioned Chocolate Layer Cake

I made this cake for my husband for his Birthday and can I just say it is divine!!! It's a little more work than your average chocolate cake but it's definitely worth the extra effort.

*from Cooks Illustrated Best Recipes Issue 

12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans

1 3/4 cups all-purpose flour, plus extra for dusting pans

4 oz unsweetened chocolate, coarsely chopped

1/4 cup dutch-processed cocoa powder

1/2 cup hot water

1 3/4 C sugar

1 1/2 teaspoons baking soda

1 teaspoon table salt

1 cup buttermilk

2 teaspoons vanilla extract

4 large eggs, plus 2 large egg yolks

Adjust oven rack to middle position; heat to 350 degrees.  Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess.  Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes.  Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes.  Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl.  Combine buttermilk and vanilla in small bowl.  In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.  Add remaining 1 1/4 C sugar, increase speed to high, and whisk until fluffy and lightened in color, 2-3 minutes.  Replace whisk with paddle attachment.  Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.  Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.  Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.)   Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes.  Cool cakes in pans 15 minutes, then invert onto wire rack.  Cool cakes to room temperature before frosting, 45-60 minutes.

Frosting... 

Note: Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready.  If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting is creamy and smooth.  Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

16 ounces semisweet chocolate, finely chopped (chocolate chips work)

8 Tbs (1 stick) unsalted butter

1/3 cup granulated sugar

2 Tbs corn syrup

2 tsp vanilla extract

1/4 tsp table salt

1 1/4 cups cold heavy cream

Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.  Remove from heat and set aside.  Meanwhile, heat butter in small saucepan over medium-low heat until melted.  Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.  Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.

Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).  Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.  Stir with rubber spatula until completely smooth.  *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

German-Style Hamburgers

I went to look up this recipe yesterday here on this blog and was shocked to find that I'd never posted it. This is a recipe that I've made for nearly 10 years and my kids always request it for the 4th of July. It's a simple recipe, but distinctive enough to be special. Recipe from Taste of Home magazine. 

Happy 4th of July!!!

1/2 cup shredded hash brown potatoes (thawed, if frozen)*

1/2 cup chopped onion

2 Tbs. Worcestershire sauce

1/2 tsp. salt

1 pound ground beef

In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. (I use my stand mixer with the paddle attachment for less mess:) Shape into 4 patties, about 1/2 inch thick. In a skillet (or on a sheet of tin foil on the grill), cook patties over medium-high heat for 10-12 minutes, or until no longer pink, turning once. Serve on buns with your choice of condiments: Lettuce, tomato, sliced pickles, avocado, ketchup, or my favorite, honey mustard.

Serves 4.

*If you have extra hash browns to use, try this Zucchini Potato Pie.

Sand Art Brownies

 My oldest daughter made this brownie jar for Father's Day in her church Activity Days recently. We thought the gift of the beautiful jar was a cute idea, but then we made and tasted the brownies and... YUM! Recipe from Monica Torpy.

Layer in a large mason jar:

1. 2/3 cup all-purpose flour
2. 3/4 tsp. salt
3. 1/3 cup unsweetened cocoa powder
4. 1/2 cup all-purpose flour
5. 2/3 cup packed brown sugar
6. 2/3 cup white sugar
7. 1/2 cup semi-sweet chocolate chips
8. 1/2 cup white (vanilla) baking chips

Directions to make brownies:

Preheat oven to 350 degrees F (175° C). Grease a 9 x 9" square baking dish. Pour the contents of the jar into a large bowl and mix well. Stir in:

1. 1 tsp. vanilla
2. 2/3 cup vegetable oil
3. 3 eggs

Mix until just combined, then pour into prepared pan. Bake for 25-30 minutes, or until center is set and a toothpick inserted in the center comes out with moist crumbs. Serves 12.

Corn Pop Scrabble

2 cubes butter

1 cup sugar

2 1/2 Tbs. water

1 cup nuts (Your choice either mixed nuts or all one kind) (I like Raw Almonds)

Combine in a sauce pan and cook together until the mixture starts to turn light brown.

Pour over:

1 Super size pkg. Western Family Corn Pop

Stir well.

Serve.

Makes enough for a large crowd.

Chicken and Rice Salad

Great for showers and luncheons!

Adapted from Sylvia Terry's recipe.

3 Tbs. brown sugar
1 tsp salt
1/4 cup Canola oil
2 Tbs. white vinegar

Mix together and pour over:

4 chicken breasts, cooked and cubed
1 (20 ounce) can pineapple tidbits, drained
3 cups cooked white rice

Stir together and refrigerate overnight.

The next day add:

1 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 - 2 cups washed grapes
1/2 - 1 cup cashews
1/2 cup mayonnaise

Stir well. Fold in: 

2 (15 ounce) cans mandarin oranges.

Chill until time to serve. Serves 10 -14.

Tutorial: Color-swirled cupcakes

I helped with a friend's baby shower last month and it was my job to make the cake. I was SO excited, because the theme was "The Very Hungry Caterpillar" book by Eric Carle. I'd seen a few cakes online that inspired me, so I had lots of ideas. I wanted to try color-swirling my cupcakes so my caterpillar would resemble the one in the book, but I had never tried this technique before. Here are 3 options for multi-colored frosting:

1. Brush striping (for bold color stripes): Put the tip onto your pastry bag, then fold the edges down. Squeeze or brush food coloring in stripes from the pastry tip out toward the wide end of the bag. Carefully spoon frosting into the bag, then decorate cupcakes.   
2. Spatula Striping (for subtle color swirls): Make 2 (or more) different colors of frosting. Using a spatula, layer different colors of frosting into your pastry bag, then swirl onto cupcakes.
3. Separate color swirl technique: Make 2 different colors of frosting. Lay out a rectangle of waxed paper, then spread your first color onto it in a long stripe. Roll it up and twist one end. Repeat with the other color of frosting. Cut one end of each frosting roll and place side by side in a prepared pastry bag. When you squeeze the frosting out, it will have 2 colors, side by side! HERE's a great tutorial for this technique.

TIPS: You'll do best with a thicker frosting, such as buttercream. When you are ready to decorate your cupcakes, squeeze all the air out and get the frosting flowing first by testing on a plate.

For this cake, I used 1 box of Devil's Food cake and made 22 cupcakes and baked the small round cake (for the caterpillar's head) in a Pyrex glass bowl. I made the eyes, nose, feet and antennae out of Marzipan (almond paste) that I colored with food coloring. I covered a large piece of cardboard with wrapping paper for the backdrop. 

UPDATE: July, 2011: 

I used technique #3 (3 separate colors, wrapped in waxed paper, then put in one pastry bag) for my daughter's birthday party and here's how the cupcakes turned out...

Snickerdoodles

HAPPY FATHER'S DAY!!!

I volunteered to bring 2 dozen cookies to church today for Father's Day, so I asked my son what kind of cookies I should make. He thought for a minute, then said, "Make Snickerdoodles. Everyone likes them!" I think he's right. Cinnamon and sugar, buttery, slightly crispy on the outside and soft on the inside... What's NOT to like?

Cookies:

1/2 cup butter

1/2 cup shortening (I prefer butter-flavored)

1 1/2 cups sugar

2 eggs

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 3/4 cups all-purpose flour

Roll in:

2 Tbs. sugar mixed with 2 tsp. cinnamon

Cream together butter, shortening, sugar and eggs. Beat in cream of tartar, soda and salt, then flour. Mix well. Roll into balls and then in cinnamon and sugar mixture. Bake on an ungreased cookie sheet for 7-8 minutes at 400 degrees F. Remove to cool completely. Makes 3 dozen cookies. 

Earthquake Cookies

These are often a Christmas cookie, but I think they are fabulous anytime you're in the mood for chocolate! They are another variation on The Lemon Cake Cookies posted here. 

1 (18.25 oz.) pkg. Devil's Food cake mix*

2 eggs

1/4 cup vegetable oil

3/4 cup confectioner's (powdered) sugar

Mix cake mix, eggs and vegetable oil. Roll into balls and then in powdered sugar. Bake for 8-10 minutes at 375 degrees, or just until cookies begin to "crack." Remove to a rack to cool completely. Makes 3-4 dozen cookies.

*Can substitute any flavor of cake mix.

Slow-Cooker French Dip Sandwiches

Well, Summer is here and I try to turn on my oven as little as possible these days. If I'm planning on a hot meal, I usually grill outdoors or use my slow-cooker so I don't heat up my house any more than necessary! I found this recipe for delicious sandwiches over at Favorite Family Recipes and we loved it! 

1 (2-4 pound) beef roast, trimmed of fat

2 (16 oz.) cans beef broth (I subbed 4 cups water + 4 tsp. beef bouillon) 

2 pkgs. dry Lipton Onion Soup Mix

8 French hoagie or Sub Rolls

Cheese slices (we love Swiss)

Place the beef roast in the slow-cooker. I recommend using a Reynold's Slow Cooker Liner for easy cleanup. Mix the beef broth with the Onion Soup Mix and pour over the beef.  Cook on low heat for 7-8 hours. Shred roast with a fork, then return the meat to the crock to soak up those yummy juices while you prepare your rolls.

Split rolls in half and toast lightly. Pour meat through a fine mesh strainer and collect the juice in another bowl. Pile meat onto toasted rolls and top with a slice of cheese. (Can broil quickly to melt the cheese). Serve sandwiches with au jus on the side for dipping. Serves 8.

Pasta Fresca with Parmesan Chicken

This is similar to one of my favorite dishes at Noodles n' Company that my Mom brought me in the hospital after I had my baby and has been my favorite ever since. (by the way that baby is now 20 months old loves this dish) 

Pasta Fresca

1 red onion, diced

1-2 Tbs. olive oil

6 (yes... six) cloves garlic, minced 

1 (14.5 oz)  can diced tomatoes (undrained)

3-4 cups fresh spinach

8 oz. penne pasta 

1/2 c. feta cheese (more for garnish if desired) 

salt & pepper, to taste

Cook pasta in salted water til al dente. Meanwhile in large sauce pan heat olive oil and add garlic and onion. Saute til tender. Add spinach and cook a few minutes til spinach wilts. Add tomatoes and let simmer a couple minutes, stirring, then add your pasta, feta cheese and salt & pepper to taste. Heat through. Enjoy as is, or for some extra protein, top with parmesan chicken....

Parmesan Chicken

Desired amount of chicken breasts or tenders (if breasts pound them down first) 

2 eggs, beaten

1 c. Italian style bread crumbs

1/2 c. grated parmesan cheese 

Pour eggs and bread crumbs into 2 separate shallow bowls. Dip chicken into egg then into the bread crumbs. Place chicken on a foil-lined baking sheet or in a baking dish and bake at 350 degrees for 30-40 minutes. 

Bud Nielson's chocolate chip cookies

These are a family favorite!!!

1 1/2 cups brown sugar

1 1/2 cups butter flavored Crisco

2 eggs

2 tsp vanilla

1/4 cup milk

Cream together

Add:

3 1/2 cups fpour

1 1/2 tsp salt

1 1/2 tsp soda

Beat into above

Stir in:

2 cups chocolate chips

Drop by spoonfuls on a tempered cookie sheet

Bake 350 degrees for 10 minutes

Hot Fudge Sundae Sauce

1 1/2 cup sugar

2 Tbs. flour

1 Tb butter

1/2 cup water

3 Tbs. cocoa

Combine in a sauce pan and bring to a boil while stirring.

Boil for two minutes then add:

2/3 cup (one small can) evaporated milk

1 tsp vanilla

1/2 tsp salt

Return to a boil then allow to cool. (it thickens as it cools)

Reheat lightly to serve.

Also good as a brownie sundae sauce.

Easy Lite Cheesecake

1 pkg 1/3 calorie cream cheese

1/3 cup light sour cream

1/3 cup sugar

Beat together until smooth

Then beat in 1 carton lite Cool whip

Pour into a graham cracker crust and chill for several hours

Serve with canned fruit pie filling or fresh sweetened berries

Baked Creamy Chicken Taquitos

I made these for dinner last night and they were so good I thought I'd share. Check them out

Baked Creamy Chicken Taquitos 

I used sour cream instead of cream cheese cause that's what I had (although I think cream cheese may be better) and I used flour tortilla's instead of corn. For dipping sauce I combined some sour cream with green salsa. Seriously delicious!!!

Simple Honey Wheat Bread

I just made 2 batches of Homemade Freezer Jam, so what better to go with it than hot homemade wheat bread? This bread uses some whole wheat flour, but is still very soft. I really like the flavor of this bread! It takes about 3 hours, start to finish. Recipe from allrecipes.com

STEP #1:

3 cups warm water (110 degrees F/ 45 degrees C)

2 (.25 oz. packages active dry yeast (4 1/2 tsp. total) 

1/3 cup honey

5 cups bread flour

1.  In a stand mixer, mix warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.

STEP #2:

3 Tbs. butter, melted

1/3 cup honey

1 Tbs. salt

3 1/2 cups whole wheat flour

2.  Mix in 3 Tbs. melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Continue to add wheat flour by 1/2 cups until dough is just starting to pull away from the side of the bowl, yet still a little sticky. Place in a large greased bowl, turning once to coat the surface of the dough (so it doesn't get hard on the top). Cover with a dishtowel. Let rise in a warm place until doubled.

3.  Punch down and divide into 3 loaves. Place in 3 greased 9 x 5" loaf pans, and allow to rise until dough has topped the pans by 1 inch.

4.  Bake at 350 degrees F. (175 degrees C) for 25-30 minutes; do not overbake. Lightly brush the tops of the loaves with melted butter to prevent the tops from going hard. Cool completely.

Yield: 3 loaves (12 slices each loaf)

Nutritional info: Per slice: 143 calories, 25 gms. carbohydrate, 2.2 gms. fat., 1.7 gms. dietary fiber

Easy Mint Chocolate Chip Ice Cream

Since it's finally warming up here, we're in the mood for homemade ice cream!

Recipe from allrecipes.com 

2 cups 2% milk

2 cups heavy cream

1 cup sugar

1/2 tsp. salt

1 tsp. vanilla extract

1 tsp. mint or peppermint extract

3 drops green food coloring (optional)

1 cup miniature semisweet chocolate chips*

1. In a large bowl, stir together everything, except the chocolate chips, until the sugar has dissolved. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
2. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container and freeze for 2 hours. Serves 10.

*Chocolate chips can be finely chopped (think Starlight Mint) if you don't like whole chips.

Skinny pork burritos

We love barbacoa-style pork burritos and make them often around here. Recently, I tried this recipe and  loved it! The chipotle chiles give this pork such a good flavor. Recipe from skinnytaste.com (I just added a bit more cumin:)

Step #1- MARINADE:

2.5 lbs. pork loin roast, all fat trimmed

Salt & pepper

Garlic powder

6 oz. Coke Zero (could sub Diet Coke or Diet Dr. Pepper)

1/4 cup brown sugar

Season pork with salt, pepper and garlic powder and place in crock pot. Add Coke and brown sugar. Marinate in the refrigerator for a few hours or overnight, turning meat at least once while marinating.

Step #2- COOK:

1/4 cup water

8 oz. Coke Zero

8 oz. tomato sauce

1 chipotle chile in adobo sauce, seeds discarded and finely chopped*

7 oz. can diced green chilies, drained

1/8 tsp. garlic powder

1/2 tsp. cumin

1/8 tsp. chipotle chile powder (to taste)

salt and pepper, to taste

1/3 cup brown sugar

Remove crock from refrigerator, add water and cook on high for 3-4 hours (or until it shreds easily). Remove pork from crock and discard any liquid left in the pot. Shred pork with 2 forks and place it back into the crock pot. 

Mix the remaining ingredients (Coke Zero, tomato sauce, diced chipotle chile and adobo sauce, green chiles, garlic powder, cumin, chipotle chile powder, salt and pepper and brown sugar) and pour on top of the shredded pork in the crock pot. Cover and cook on high for another hour. Makes about 10 servings.

*NOTE: I'm loving chipotle chiles lately, but most recipes only call for 1 or 2. There's a great little tutorial on these chile peppers over at Ourbestbites.com, if you're interested!

Pizza Pancakes

I know they sound strange, but these pizza "pancakes" are so good! This is a recipe from Taste of Home magazine (August, 2003) and I used to make these for lunch fairly often. I hadn't made them for years, so we had them for dinner this week when I had to make something fast. These are surprisingly filling. They are quick to make and my kids love them! 

2 cups biscuit & baking mix (such as Bisquick)

2 tsp. Italian seasoning

2 eggs

1 cup milk

1/2 cup shredded mozzarella cheese

1/2 cup chopped pepperoni (I use ham)

1/2 cup chopped plum tomatoes

1/4 cup green pepper, chopped (I use 1/2 cup)

1 jar (8 oz.) pizza sauce, warmed

1. In a large bowl, combine the biscuit mix and Italian seasoning. Combine the eggs and milk; stir into the dry ingredients, just until moistened. Fold in the cheese, pepperoni (or ham), tomatoes and green pepper. 
2. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Spread with a spoon, if needed (batter will be thick). Flip when bubbles form on top; cook until the second side is golden brown.*** Serve with warm pizza sauce for dipping.

Makes 14 pancakes. Serves 7, with 2 pancakes each.

***NOTE: I have a hard time getting these to cook through completely in the middle. I stack them on a plate and microwave them for about 30-60 seconds before serving and they are prefect!

Lemon-Lime Bars

My oldest daughter has been menu planning and grocery shopping with me, now that school's out for the Summer, so this was one of her picks for the week. I love lemon bars, so these were a fun little twist on the classic. The colors didn't swirl together like I'd imagined and the bars ended up with yellow on top and green on the bottom, but the flavors of lemon AND lime were certainly there. Tastes like Summer to me! Recipe from Sweet Tooth...

CRUST:

1/2 cup butter, softened

1/4 cup powdered sugar

1 cup all-purpose flour

1/8 tsp. salt

LIME FILLING:

Zest of 1 lime

1/2 cup sugar

1 1/2 Tbs. lime juice

1 1/2 Tbs. flour

1/4 tsp. baking powder

1 egg

Green food coloring (optional)

LEMON FILLING:

Zest of 1 lemon

1/2 cup sugar

1 1/2 Tbs. lemon juice

1 1/2 Tbs. flour

1/4 tsp. baking powder

1 egg

1. Preheat oven to 350 degrees F. Spray an 8 x 8" glass pan with cooking spray. 
2. Place crust ingredients in a small bowl and blend on low until well combined. Press the dough into the prepared pan and bake for 10 minutes.
3. Meanwhile, prepare the fillings in 2 separate bowls. Add green food coloring to the lime filling, if desired. (I was surprised how similar in color they were without food coloring, so I added 3 drops of green to the lime)
4. Remove the crust from the oven and pour one filling at a time into the pan in a zig-zag pattern. Use a knife to carefully swirl the colors, if needed.
5. Bake for 16-20 minutes, or until the filling is slightly golden brown.
6. Cool completely, then cut into squares. Dust with powdered sugar, if desired. Serves 12.

Chicken and Black Bean Green Enchilada Rice Bake

I found this recipe at the Picky Palate  and my family LOVED it! It's definitely a keeper.  My husband suggested that next time we put some tortilla strips on top for some crunch which I think would be yummy. Either way I am sure we will have this again.

2 cups long grain white rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream 

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese (Tillamonk is best in my opinion) 

Directions: 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings.

Crock Pot Hawaiian Chicken

Here is another easy crock pot recipe for busy days.

10-12 chicken tenders (or 5-6 breasts)
3/4 c. soy sauce
1 c. brown sugar
1 1/2 c. water
1 can crushed pineapple (undrained)
2-3 cloves garlic, minced
1/2 c. finely chopped green onions
1 Tbs. grated ginger
*If you don't have (or don't like) ginger, leave it out. It is good either way.

Combine all ingredients except chicken in large bowl then pour over chicken in a ziplock bag. Marinate overnight. In the morning simply pour into the crock pot and cook on low 6-8 hours. Shred chicken and serve over rice.  Easy as that! 

Oatmeal Chipper Cookies

This is a recipe that my mom got from a friend of hers while our family was living in Michigan. We decided that it has been in the family since about 1982. That may sound like forever ago to some of you, but the recipe is fabulous and has survived through the years and continues to be a favorite at our house. These are my husbands second favorite cookie, rivaled only by a good chewy oatmeal raisin. Happy baking!

1 1/4 cup oats

1 cup flour

1/2 cup brown sugar

1/2 cup sugar

1 cup coconut flakes

3/4 cup chocolate chips (again... I prefer semi-sweet)

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup vegetable oil

1 large egg

1 tsp. vanilla

1 Tbs. milk

Combine all the dry ingredients in a large bowl and mix with a wooden spoon until well combined. In a small bowl, wisk together the oil, egg, and vanilla. When your wet ingredients are mixed, pour them into the large bowl and continue to stir until mixed. Use a cookie scoop to drop dough onto a well greased cookie sheet. This dough is a little dry and you will need to use your fingers to form the dough into tablespoon sized balls. Bake at 325 degrees for 12-15 minutes or until cookies are just starting to brown on the edges.

Perfect Chocolate Chip Cookies

Let's face it... I like to cook, but I LOVE to bake! Mostly just because I love eating baked goods. In all my years of baking, I have tried a hundred different chocolate chip cookie recipes. Some are too cakey. Some are too flat. Some are too crispy. And one that I tried was just plain salty! I discovered this recipe over at www.ourbestbites.com and think that I have finally found that perfect combination of gooey, chewy, goodness.

½ c. butter
½ c. high-quality margarine
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips (I prefer semi-sweet)

Cream together butter, margarine, and sugars. Add eggs and vanilla and mix well. Add flour, salt, and soda and stir just until combined, then stir in the chocolate chips. Scoop onto a well greased cookie sheet and bake at 350 degrees for 10-12 minutes. Pull them out of the oven when they are just barely golden on the edges. Makes approximately 5 dozen cookies (depending on how much dough you eat!!!).

Just a couple hints...

• Don't scoop your flour with your measuring cup. It will get packed in and you will end up adding too much. Instead, scoop the flour into your measuring cup with a spoon and then gently level it off with the flat edge of a knife.
• Your butter and margarine should be room temperature. Never melt it or try to use it straight from the fridge.
• When you get to the dry ingredients, stir them in by hand. It may seem like a lot of work, but that way you will avoid over-developing the gluten in the flour and your cookies will turn out silky smooth. Plus, as my good friend Adrianne once said, "the arm workout will justify all those calories that you are going to consume!"

Summer Delight

This is a super easy, make-ahead dessert that is fabulous for those hot summer months and prefect for serving a crowd. I doubled this recipe to serve to my husband's family this weekend and they ate every last bit!

1 carton pineapple sherbet

1 small carton (approx. 12 oz.) frozen strawberries

2 ripe bananas

Soften the ice cream and strawberries and then pour into a large mixing bowl. Coarsely mash the bananas and add as well. Use a large spoon to mix it all together and then place in the freezer for at least 4 hours before serving. If you double the recipe, it will fill one 9x13 pan to the brim.

Homemade Freezer Jam

Strawberries are in season here and I just brought home a huge container of huge, juicy strawberries from Costco. We eat them like candy, but also love them on top of pancakes or waffles. When fresh fruit is in season, I love to make homemade freezer jam. My Mom and Nana always made it too and my husband refuses to eat store-bought jam now! It's so simple to make and the jam lasts for about a year in the freezer, actually tastes like fresh fruit and has no preservatives. I'm writing this post to encourage those of you who have never made freezer jam to give it a try! 

Start with a box of pectin. You can find it with the canning supplies at the grocery store. I prefer Sure Jel For Less Sugar Recipes (in a pink box, pictured below), because it uses more fruit than sugar and we think the jam is still plenty sweet. Inside the box of pectin will be several different recipes for whichever type of fruit you are using. I usually make strawberry and raspberry, but have also had good results with fruit blends, such as Strawberry-Blueberry and the Strawberry-Raspberry that I made this year. Last summer I made a batch of Strawberry-Citrus Jam that was divine!

1. First, wash your canning jars and lids. I like to run mine through the dishwasher. As for size, I like the 1/2 pint (1 cup, or 8 ounce) Ball mason jars for jam.
2. Wash your fruit and measure it. Some fruit needs to be chopped or crushed before measuring. When I use raspberries, I just wash and measure them. They tend to get obliterated when your stir the jam, so I don't crush them first. As for strawberries, blueberries or peaches, I like to coarsely chop them with my Pampered Chef food chopper or pulse them with a food processor. You don't want to overdo it though. Pureeing your fruit too much can prevent your jam from setting.
3. Next, you'll measure your sugar into a saucepan, add the pectin and water and bring to a boil (pictured below). *BE SURE TO FOLLOW THE RECIPE IN YOUR BOX OF PECTIN; SOME RECIPES MAY VARY.*

  4.   Typically, the next step is to pour the hot pectin into the prepared fruit and stir.

 5.   Spoon the jam into clean jars, screw on the lids and let sit for up to 24 hours to set the jam. Store in the freezer until ready to use.

 Freezer jam makes a wonderful gift! I love to give jam with a fresh loaf of homemade bread... Yum! We also like jam spread on toast, crepes or in these Berry Oat Bars.

I hope this has helped inspire those who have never made jam before to give it a try! 

Happy summer!!!

Digital strawberry from "Juicy" kit by Pamela Donnis.