Sunday, December 18, 2011

Stay Soft Sugar Cookies

This is a really good sugar cookie recipe that I got from a friend! It is super easy and delicious!

What you need:

3 1/4 cup flour
1/2 tsp. salt
1 egg
1/2 cup butter
1 tsp. baking soda
1 cup sugar
1 tsp. vanilla
1/2 cup sour cream

Sift together flour, baking soda, and salt. In a large bowl, combine remaining ingredients and beat for 2 minutes. Add flour mixture, mix well. Roll out 1/2 inch thick on floured surface or board. Cut into shapes. Place on lightly greased baking sheet and bake at 350 degrees for 10 minutes. Do Not Brown!

Cream Cheese Frosting

1 3oz. package cream cheese
2 cups powdered sugar
1/2 cup butter
1 tsp. vanilla
any color food coloring (optional)

Mix all ingredients well. Frost to your hearts content!

Wednesday, November 30, 2011

Pumpkin Crumble Cake

I'm not a huge pumpkin pie fan, but this is not pumpkin pie! It's way more delicious! I found this recipe on all recipes when I was in a baking mood. This recipe did not disapoint! My husband loved it so much that he had two pieces every night until it was gone!

What you need:

1, 18.25 oz. package yellow cake mix
1 egg, beaten
1/2 cup butter melted
1, 15 oz. can pumpkin puree
3 eggs, beaten
1/2 cup white sugar
1/4 cup brown sugar
1 1/2 tsp. pumpkin pie spice (or ground cinnamon)
1/2 cup white sugar
4 tbs. butter, softened
1/2 cup chopped nuts (walnuts, pecans) optional

Preheat oven to 350 degrees. Spray or grease a 9x13 inch pan.
Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well and then pat into prepared pan.
In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup sugar, brown sugar, and pumpkin spice. Pour over crust.
In a small bowl, combine reserved cup of cake mix, 1/2 cup sugar, and 4 tbs. softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
Bake for 40-45 minutes or until a toothpick comes out clean. Also If you want a thicker crust use a spring form pan and bake for 50-55 minutes or until a toothpick comes out clean.
Serve warm or cold with vanilla ice cream or whip cream!

Saturday, November 12, 2011

Parmesan Sage Pork Chops

I got this recipe from and it turned out wonderfully! I didn't have all the ingredients so I improvised a bit. Instead of lemon peel I only had lemon juice, so I poured about a tablespoon in with the beaten egg. This recipe is so easy and it does not take very long if you need a quick dinner idea!

What you need:

2 tbs. all-purpose flour
1/4 tsp. salt
Dash ground black pepper
3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tsp. rubbed sage
1/2 tsp. grated lemon peel
1 egg, lightly beaten
2-bone-in pork loin chops
1 tbs. olive oil or vegetable oil
1 tbs. butter

In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, and then coat with bread crumb mixture. Let stand for about 5 minutes.

In a skillet, brown pork chops in oil and butter for 2 minutes on each side. Transfer to a greased 11 in. x 7 in. x 2 in. baking dish. Bake uncovered at 425 degrees F for 10 - 15 minutes or until juices run clear and meat is fully cooked.

Thursday, October 27, 2011

Green Chicken Enchiladas

This is a favorite at my house! These enchiladas are so simple to make and are so delicious! My mother-in-law was so kind to show me how to make these! She really makes some of the best Mexican dishes I have ever had and I'm so happy she is so willing to teach me how to make them!
What you need:

Whole chicken, shredded ( I just buy a rotisserrie chicken from Costco)
White Corn Tortillas
Tomatillo Salsa
Crema Mexicana (Mexican table cream, its runnier than sour cream)
Queso Fresco (a crumbly white cheese)

Make the tomatillo salsa, which can be found under salsa in my blog. Take the shredded chicken and place in a pan with some of the salsa and some olive oil. On medium heat warm the chicken up and set aside. Warm tortillas up in a microwavable bag in the microwave, about 1 minute. Take the tortillas and fry them in vegetable oil in a skillet for about 10 seconds on each side.

To make the enchiladas place the semi-fried tortillas on a plate and place shredded chicken in the middle, fold tortilla. After there are like 2-4 folded tortillas on the plate cover with salsa, cream, and cheese. Serve with spanish rice and beans.

Sunday, September 25, 2011

Fruit Tart

Market Street Grill has this really yummy fruit tart as one of their desserts and I found the recipe online! So I thought I would share it with all of you. They also have other recipes on their website that are probably equally delicious if you want to try them as well.

Tart Dough Ingredients:

1/4 cup almond paste (will be found next to the pie making ingredients in the store)
1/2 cup sugar
3/4 cup butter
pinch of salt
3 egg yolks
1 ounce whipping cream (which is about half of a 1/4 cup)
2 cups cake flour

Using an electric mixer on medium speed, blend all of the above ingredients until combined, but don't over-mix! Chill dough for 10 minutes.

Roll out dough on floured board to 1/4" thickness and place in a 10" fluted pie tin with a removable bottom (also a spring form pan will work). Bake for 25 minutes at 325 degrees, remove from oven and store in a cool, dry place.

Mock Pastry Cream Filling Ingredients:

(1) 5.1 ounce box of vanilla jell-o pudding (disregard package directions)
2 cups heavy whipping cream
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla

If using a spring form pan, I would double the pastry filling.

Combine by hand all of the above ingredients until mixed. Chill for half an hour.

Remove tart shell from pie tin. Fill tart shell with pastry cream and level the amount. Arrange with your choice of fruit (strawberries, raspberries, kiwi, pears, apples, ect.)

Apricot Glaze Ingredients:

1/4 cup apricot jelly
1/4 cup hot water

Combine apricot jelly and hot water to make a glaze. Using a pastry brush, apply the glaze over the finished tart.

Chicken Noodle Soup

My husband caught a cold this weekend. So I decided to try making some homemade chicken noodle soup for him. I found a recipe of Emeril Lagasse's on the foodnetwork that stood as the foundation to my soup. I didn't have all the ingredients that he used and I kind of cheated a little by buying a already cooked chicken from Costco and some of Costco's homemade style egg noodles, but it tasted delicious!

What you need for chicken broth:

1 (3-4 lb.) whole chicken
1 quart chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
5-6 parsley stems
1 bay leaf

Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts of water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.

Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.

What you need for soup:

2 tbs. unsalted butter
4 ounces whole button mushrooms, quartered
1/2 cup diced onions
1/2 cup sliced carrots
1/2 cup small-diced celery
2 1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 lb. dried vermicelli noodles (or egg noodles)
2 tbs. chopped fresh parsley leaves

Melt the butter in a large stockpot ovre medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserve cooked chicken. Add reserved chicken stock and bring to a boil over high heat.

Season soup with salt and pepper, to taste. Add vermicelli (or egg noodles) and simmer until noodles are cooked through, 10 to 12 minutes for the vermicelli noodles, but it might be different for egg noodles so check the pasta package. Remove from heat and stir in parsley. Serve hot.

Just as a reminder that if you are short on time you can always cheat by buying a rotisserie chicken from the store and shredding that. Chicken broth is easy to make. I buy chicken base from Costco and follow the directions on how to make it. This will save you at least an hour!

Sunday, August 28, 2011

Cinnamon Swirl Bundt Coffee Cake

I wanted to try something new for dessert. This amazing recipe was on and it was easy enough that I already had all the ingredients! I didn't put the walnuts in it because my husband doesn't love that in his desserts, but I'm sure it would be just as tasty with the walnuts!

What you need:

1 cup sour cream
3/4 cup butter
1 1/2 cups white sugar
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs


1 tbs. ground cinnamon
1/4 cup sugar

Preheat oven to 400 degrees. Lightly grease a 10 inch bundt pan.
Cream butter, add sugar and cream together. Add eggs one at a time mixing well in between each. Add sour cream and beat well. Add flour, baking soda, and baking powder; mix well. Mix in vanilla and walnuts.
Mix the filling ingredients (sugar and cinnamon).
Pour half of the batter into the prepared pan. Sprinkle generously with cinnamon sugar mixture. I took a small spatuala and kind of swirled the cinnamon into the batter and kept adding the cinnamon until it was all in the pan. Cover with remaining cake batter.
Bake at 400 degrees for 8 minutes. Lower heat to 350 degrees and bake for additional 30-40 minutes. Check with a toothpick to see if its done. Toothpick should come out clean.

Finally I put a frosting ontop of the cake.

1 cup powdered sugar
2 tbs. milk
1 tsp. vanilla extract

Mix frosting ingredients together until smooth and drizzle over cake!

Tuesday, August 23, 2011

Chocolate Chip Cookies

I'm not quite sure where this cookie recipe originated. All I know is that my family has been making it ever since I was little. These cookies are great fresh out of the oven or even frozen in the freezer. I know that sounds weird to eat a frozen cookie, but don't frown on something you haven't tried!

What you need:
1 cup butter
1 cup sugar
1 cup brown sugar
2 tsp. vanilla
2 eggs
1 tsp. salt
1 tsp. baking soda
3 cups flour
1/2 cup oatmeal
1 Bag Milk Chocolate Chips (Guittard is my favorite brand)

In a mixing bowl beat until creamed 1 cup of butter (softened in the microwave for about 10-15 seconds).
Add: sugar and brown sugar; mix
Add: vanilla, eggs, and salt; mix
Add: baking soda, flour, oatmeal, and chocolate chips; mix
Bake at 350 degrees for about 10-15 minutes (until cookies are slightly browned on top)

Saturday, July 16, 2011

Harvest Spring Salad with Cranberries and Walnuts

I found this salad in the Costco in the kitchen cookbook. It is super easy to make and goes well with any dinner. The poppyseed dressing comes from my family though. We make it for almost all fruity salads that contain raspberries or strawberries.

What you need:

1 large container of Fresh Spring salad mix
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup feta cheese


1 cup olive oil
1/2 cup red wine vinegar
3/4 cup sugar
1/2 tsp. salt
1 tsp. dry mustard
1 1/2 tbs. minced onion
1 1/2 tbs. poppyseeds

In a large bowl, combine spring mix, walnuts, dried cranberries, and feta cheese.
To prepare dressing , combine all ingredients in a blender or food processor and mix well.
Pour dressing over the salad and toss to coat.

Wednesday, June 8, 2011


One of my favorite things about eating Sunday dinner at my parents house is the homemade rolls that my dad makes! They seriously melt in your mouth! My parents were kind enough to share this wonderful recipe with me and now im going to share it with you!

What you need:

1 1/2 cup warm water

1 tbs. (or 1 package) active dry yeast

1 cup unseasoned lukewarm mashed potatoes (made from instant is fine)

2/3 cup sugar

2/3 cup vegetable oil

2 eggs

1 1/2 tsp. salt

6 cups flour

Disssovle yeast in warm water in a large bowl. Stir in potatoes, sugar, vegetable oil, eggs, salt, and 3 cups of the flour. Beat until smooth. Mix in remaining flour. Dump onto floured surface, and knead until smooth and elastic. Place in bowl and cover. Let it rise in a warm place until double in sixe, 1 to 2 hours.

When ready to use, punch dough down and divide into 3 equal parts. Shape into any type of roll you desire. For crescent rolls, roll one part at a time into a large circle about 1/8 inch thick on a floured surface. Cut into 16 triangles, dip in melted butter, and place in a muffin tin or on a greased cookie sheet. Let rise in a warm place until double in size, 1 to 2 hours. Heat oven to 400 degrees. Bake 8 to 10 minutes until golden brown.

Friday, May 13, 2011

White Chicken Chili

This is a recipe that I found on the food network the other day because I was dying to try something new. This recipe is courtesy of the Neelys whom I have watched on the food network a few times and have been impressed with what they were making. I didn't have all the ingredients so I improvised a bit. It was very tasty!
What you need:

2 (14.5 oz.) cans white beans ( I used Great Northern Beans)

1 tbs. Canola oil ( I used Extra Virgin Olive Oil)

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped (I didn't have either peppers so I used serrano peppers)

4 garlic cloves, minced

1 large onion, chopped

Kosher salt and freshly ground black pepper

1 tbs. ground cumin

1 1/2 tsp. ground coriander (didn't have any)

1 tsp. ancho chili powder ( I just used normal chili powder)

4 cups low- sodium chicken broth

2 limes, juice, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour Cream for topping

Tortilla Chips, coursely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven ( I just used a small/ medium stock pot) and heat over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice (I added a drop of liquid smoke to give it a little more flavor) and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary by adding more cumin, chili powder, salt, and pepper to taste. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges!

Friday, May 6, 2011


My mom makes the best chili! I've been craving chili this whole week, so you can understand my excitment when my mom said she was making chili and that I could come help and have some! I wanted to share her recipe with all of you so that you can enjoy it as well!

What you need:

2-3 14oz. cans of red kidney beans

2 14oz. cans of pinto beans

1 8oz. can tomatoe paste

2 14 oz. cans tomatoe sauce

2-3 tbs. chili powder

2-3 tsp. cumin

Freshly ground pepper (to taste)

2 16oz. Hamburger meat

1 16oz. Jimmy Dean Sausage

1/2 an onion, diced

Cook hamburger meat, sausage, and onion in a skillet on medium until meat is cooked. In a pot placed on low heat add red kidney beans and pinto beans with their juice. Add tomatoe paste and tomatoe sauce to the beans. Then add the meat. Mix together and then add chili powder, cumin, and pepper. Let cook on low heat for about two hours. Taste the sauce and if it needs more chili powder, cumin, and pepper then add it to make it taste right!

Serve it with sour cream, cheese, and your choice of tortilla chips!

Friday, April 22, 2011

Banana Bread with Chocolate Chips and Walnuts

This recipe is a little different from your normal banana bread, but it was super tasty! I got it from the epicurious recipe application on my phone. I just wanted to try something a little different and this did not disapoint!

What you need:

1 1/2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

3/4 cup semisweet chocolate chips

3/4 cup walnuts, toasted, chopped

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 cup mashed ripe bananas

2 tbs. fresh lemon juice

1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F. Butter and flour a 9x5x2 1/2 inch pan. Whisk first four ingreadients in medium bowl to blend. Combine chocolate chips and walnuts in a small bowl; add 1 tbs. flour mixture and toss to coat.

Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in a zigzag pattern.

Bake bread until tester inserted in center comes out clean. About 1 hour and 5 minutes. Turn out onto rack and cool.

Mashed Potatoes

What you need:

4-5 potatoes (russet or golden, I prefer the golden yellow potatoes)

4-5 tbs. Butter

1/4 - 1/2 cup sour cream



Peel and slice potatoes. Boil for about 20 minutes or until potatoes are easily cut in half. Drain the potatoes and put them in a mixer to mash them. Add butter and sour cream until mashed potatoes are creamy and mixed well. Add salt and pepper to taste. Serve with any main dish. We really love these mashed potatoes with the breaded chicken or pork chops!

Thursday, April 7, 2011

Spicy Breaded Pork Chops

I got this recipe from the Better Homes and Gardens cook book except I did not follow it completely. The recipe in the cook book is for Spicy Pecan Pork sandwiches, which are probably very tasty, but my husband is kind of a picky eater so I had to change it to pork chops without the pecans. Still very delicious though and a quick dinner idea.

What you need:

4 pork chops, anykind

1 egg

2 tbs. Dijon-style mustard

1/4 - 1/2 tsp. cayenne pepper

1/2 cup fine dry bread crumbs

1/4 cup all-purpose flour

2 tbs. olive oil

In a shallow dish beat together egg, mustard, and cayenne pepper just until combined. In a second dish put bread crumbs. Place flour in a third dish. Preheat skillet with olive oil and a little bit of butter to med-high temperature. Coat each pork chop with flour, dip in egg mixture, then coat with bread crumbs. Place each pork chop in skillet cook for about 10-13 minutes or until juices run clear, turning once.

Friday, March 25, 2011

Chocolate Lover's Favorite Cake

This is another winner from my cute friends blog You have got to try this because it is defiantely in my top three of favorite cakes! It's super easy to make and has such a unique flavor! I love it!

What you need:

1 package devil's food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp. Almond Extract
2 cups semisweet chocolate chips


1 can sweetend condensed milk
1 cup semisweeet chocolate chips
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour a 10 in. bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs, and almond extract. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed until blended. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50-55 minutes until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then turn out onto a cake plate and drizzle with frosting. Best if served warm!

While the cake is baking, combine all frosting ingredients in a small sauce pan and heat on low, stirring constantly, until chocolate chips are melted and it is all blended together.

Saturday, March 12, 2011

Fried Chicken

What you need:

6-8 boneless, skinless chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
2 tablespoons milk
1/2 cup flour
2/3 cup Parmesan cheese
1 cup dry bread crumbs
1 teaspoon paprika
2-3 tablespoons butter, melted

Heat oven to 350 degrees F. Season chicken with salt and pepper. Mix egg and milk together in a shallow bowl. Mix flour, Parmesan cheese, bread crumbs, and paprika in another shallow dish. Slice chicken breasts into large strips. Dip chicken breasts in egg mixture and then flour mixture. Place chicken in a 9x13 inch pan or on a 12x17 inch baking sheet that has been sprayed with nonstick cooking spray. Drizzle with melted butter. Bake 30-40 minutes, uncovered. Or if you have a fry cooker you can always fry the chicken to make it extra crispy. Serve hot or chilled with your choice of dipping sauce!

Twice Baked Potatoes

This is a great side dish to serve with any kind of meat. It goes really well with a roast. I have served it for a few dinners that I have thrown and everyone is always very impressed! It's super easy and not time consuming!

What you need:

4-6 large baking potatoes
1/2 cup butter
1/2 - 3/4 cup sour cream
1/2 - 1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Chives, diced
Bacon, chopped
1/4 - 1/2 cup grated cheddar cheese

Heat oven to 350 degrees. Wash potatoes and lightly pierce each with a fork. Bake for an hour to an hour and a half, until tender. Slit the top of the potato. Carefully scoop out potato, leaving a thin shell.

In a large bowl, combine scooped out potato centers, butter, sour cream, salt, pepper, and some cheese. Beat with an electric mixer for 3-4 minutes until well blended and fluffy. Fill shells withh potato mixture and sprinkle each with cheese and chives. Wrap in each potato in aluminum foil and bake for another 20-30 minutes or until potatoes are heated through.

Saturday, February 26, 2011

Strawberry Delight

This has been one of my favorite cakes that my mom makes since I was a little kid! I would always ask for my mom to make this for my birthday every September (when strawberries are not in season)! Since it is still February I thought this would be a good dessert to add for the end of the month.

What you need:

1 box vanilla or lemon cake from any cake mix brand
1 pint Whipping Cream
Powder Sugar
1/2 - 3/4 cup Cream Cheese
1 package Raspberry or Strawberry pie glaze
Fresh Raspberries or Strawberries

Bake vanilla or lemon cake following instructions on box. Whip 2 cups whip cream, adding powder sugar and the 1/2 - 3/4 cup cream cheese as the cream begins to firm up.

Mix raspberry or stawberry pie glaze according to pre-package directions. Adding fresh raspberries or strawberries. Layer in alternating order, whipped cream and then pie glaze with berries.

Friday, February 18, 2011

Muddy Buddies

This recipe comes from the Chex cereal website. We love this snack in our house because it's so good and really easy to make!

What you need:

9 cups Rice Chex, Corn Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Comte Grilled Cheese Sandwich

If you are a grilled cheese sandwich fan like me then you are going to fall in love with this version! My dad made this sandwich for me once and ever since a normal grilled cheese sandwich has never been good enough. He was kind enough to share the recipe with me so that I could share it with all of you!

What you need:

4 tbsp. unsalted butter, softened
4-1⁄2"-thick slices sourdough bread
1-8-oz. piece comté cheese, sliced
1-1/2 lb. of deli ham, sliced for sandwiches
2-1tsp. Fig Jam

Spread butter evenly on one side of each slice of bread. Put the cheese on one slice of bread for each sandwich. Spread a thin layer of the fig jam on one slice of bread for each sandwich. Place one slice of ham on top of the cheese. Top each with the fig covered bread slices. Heat a 12" cast-iron skillet over medium-low heat.

Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides, 18–20 minutes. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.

Wednesday, February 9, 2011

Slow-Cooker Pot Roast

I love this meal because it doesn't take a lot of time to prepare and it always turns out so moist and delicious! It's just one of those quick and easy dinners that rock!

What you need:

1 beef roast (4-5lbs. - chuck, rump, blade, tip, or eye of round)
2 large onions, sliced
1/3 cup red wine vineger
1 can chicken broth
1 cup water
1 1/2 tsp. kosher salt
Freshly ground pepper
1 tbs. dried rosemary or 3 tbs. fresh rosemary

Trim fat from roast and place in a large slow cooker. Add onions, red wine vinegar, chicken broth, water, salt, pepper, and sprinkle with rosemary. Cook roast on low heat for 8-10 hrs. or medium high heat for 4-5 hrs. when done serve with potatoes and any other sides you like! Serves 6-8.

Sunday, January 23, 2011

Raspberry Limoncello Torte

What you need:

1/2 cup butter
1/3 cup sugar
1/4 tsp. vanilla
1 cup flour

1 egg
1/4 cup sour cream
8 oz. cream cheese
1/4 cup sugar
1/2 tsp. vanilla

1 pint raspberries (2 cups)
3 tbs. powdered sugar
2 tbs. Limoncello (Italian lemon dessert liqueur)

Whip butter until creamy and then add sugar and beat until smooth. Add vanilla and flour until it forms a ball. Butter bottom and sides of a 9 inch spring form pan. Press crust mixture onto the bottom and up 1 inch on the sides.

Beat the cream cheese until light. Add sugar and beat until blended. Add the vanilla, egg, and sour cream. Beat until smooth. Pour into crust and spread evenly.

Put tinfoil over the top of the springform pan and bake at 450 degrees for 10 minutes and then 400 degrees for 20 minutes. You can bake the crust until it is the color that you want. For example you can have a light colored crust or a dark colored crust, but you have to be careful not to burn it.

In a small bowl using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refridgerate for 20 minutes or overnight for flavors to meld. Add this to the top of the torte before serving. Can be served warm or cool.

Hart Family Waffles

This is my absolute favorite waffle recipe ever! My mom would make this all the time for breakfasts and dinners while I was growing up. Now I make it for the occasional Sunday breakfast or brunch in my house!

What you need:

4 eggs
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups buttermilk (or 1 cup sour cream and 1 cup milk)
1 cup melted butter

Preheat waffle iron. Beat eggs until light. Sift together dry ingredients. Add dry mixture and buttermilk alternately to eggs, begin and end with the dry mixture. Add melted butter.

I usually cut this recipe in half, as it makes quite a lot of batter. Also this recipe is very good with raspberries, blueberries, chocolate chips, or anything else that might cook well in the batter!

Tuesday, January 11, 2011

Bavarian Apple Torte

This is another winner that I got off of my friends blog I have made this a couple of times for family dinners and everyone has loved it!

What you need:

1/2 cup butter
1/3 cup sugar
1/4 tsp. vanilla
1 cup flour

1 egg
1/4 cup sour cream
8 oz. cream cheese
1/4 cup sugar
1/2 tsp. vanilla

3 apples (peeled, cored, sliced thin) (either Gala or Granny Smith apples)
3/4 cup sugar
1 tsp. cinnamon
pinch of cloves
pinch of nutmeg
1/4 cup sliced almonds

Whip butter until creamy and then add sugar and beat until smooth. Add vanilla and flour until it forms a ball. Butter bottom and sides of a 9 inch spring form pan. Press crust mixture onto the bottom and up 1 inch on the sides.

Beat the cream cheese until light. Add sugar and beat until blended. Add the vanilla, egg, and sour cream. Beat until smooth. Pour into crust and spread evenly.

Mix apples, sugar, cinnamon, cloves, and nutmeg in a bowl until all the apples are covered. Lay apples flat on top of the filling in a fan shape or flower shape or any design you like. Sprinkle almonds in a ring around the outer edge of the apples. Bake at 450 degrees for 10 minutes and then 400 degrees for 25 minutes. Serve warm or chilled with ice cream.