Butter, with a side of Bread // Easy family recipes and reviews.

CARAMEL APPLE COOKIES

2013-05-22T05:07:00.000-06:00

My kids had a singing performance this week and I wanted to make something special for dessert afterwards. I was flipping through an old Betty Crocker magazine and found these darling cookies and immediately began assembling ingredients. I've glanced at these cookies a few times over the years but never made them because I thought they looked too time consuming. I'm relived to say they were much, much easier than I thought they'd be! The dough came together quickly and decorating the cookies was a snap! Plus~ look how they turned out! They're so cute!

Caramel Apple Cookies

Adapted from Betty Crocker

Cookies:

1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Caramel on Top:

1/2 cup caramel ice cream topping + 1.5 TBSP flour

24 square wrapped caramels + 2 TBSP water

{I didn't have 24 caramels and didn't want to sit and unwrap them all anyways, so I did the ice cream topping method and it worked beautifully!}

***You'll also need 18 wooden sticks. I tried both the wide craft sticks and thin popsicle sticks and both worked well!!

Directions:
Heat oven to 400°F. Line a cookie sheet with parchment paper.

In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, and salt.

On lightly floured surface, roll dough 1/3 inch thick. Cut with an apple-shaped cookie cutter. Or, if you're like me and don't have an apple-shaped cookie cutter, use a pumpkin cutter and simple turn it upside down!

On a parchment lined or lightly greased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie. {Into the stem of the pumpkin.} Don't let this step scare you, it's actually really easy! Just take one hand and lightly touch the top of the cookie while you use your other hand to push the popsicle stick in the cookie. You'll be able to feel exactly where the stick is in the cookie- I tried to push it in until it was almost to the top of the cookie.

Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before adding caramel glaze.

If you're using caramel ice cream topping: mix topping with flour until smooth.

If you're using caramel squares: In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. If it's not spreading a lot, add more caramel! You can also encourage the caramel to spread down one side or another by adding drips to certain sections of the top of the cookie. Sprinkle with candy sprinkles.

Allow cookies to sit out about an hour for caramel to harden a bit. Lay flat to store.

ENJOY!

100 CALORIE CHOCOLATE CAKE IN 30-SECONDS!

2013-05-20T05:53:00.000-06:00

Really! I do not kid.

30 seconds!

And 100 calories!

For chocoholic, sugar addicts, who are pathetically impatient like me, this is just divine.

This cake is another Pinterest tried-and-true find, and boy am I happy to have made the discovery! Like usual, there are few minor tweaks from the original recipe (we aren't coffee drinkers). Here's the method to my madness:

30-second Chocolate Cake
(Adapted from Eating Well Living Thin(er!))

2 tbsp. flour

1 1/2 tbsp. no-calorie sweetener (I've used sugar, too... which makes it, like, 175 calorie cake:)

2 tsp. cocoa powder

1/4 tsp. baking powder

Pinch of salt

2 tbsp. milk

1 tsp. oil

1 drop of vanilla extract

Spray a mug or ramekin with cooking spray. In the cup combine the flour, sweetener, cocoa powder, baking powder, and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.

Bake in the microwave on high for 30 seconds. You may need to add 5-10 more seconds depending on your microwave. *Note: don’t overcook or it will be rubbery! It should be moist on the bottom and will continue cooking as it sets.

I serve with a sprinkle of powdered sugar, but you could top it with fruit, whipped cream... anything!

I give this one a 9/10- it's such a great go-to, make it in a pinch recipe!
Totally enough to settle my post-meal sweet tooth. (And that's a tall order.) PIN IT (eh, get it!?) Give it a try!

{INCREDIBLE} LEMON BARS

2013-05-17T05:51:00.000-06:00

I've always loved Lemon Bars but this recipe certainly tops any I've ever tried! I love how they're not thin but instead are the height of other dessert bars I've made in the past. I also love that they use fresh lemons! They're not too sweet but not too tart- the perfect lemon dessert for Spring!

The recipe below fills a 9x13 pan and serves a lot. One small square is a perfect serving. I'd say a pan can feed a crowd of 20+ people. If you'd like, halve the recipe and make it in an 8x8 square glass pan. Or make the 9x13 and freeze the leftovers- they freeze beautifully!

Incredible Lemon Bars
Adapted from Allrecipes.com
Crust:

1 cup butter, softened
1 tsp salt
1/2 cup sugar
2 cups all-purpose flour

Filling:

2/3 cup fresh lemon juice {uses about 3-4 small/ medium lemons}
3 TBSP lemon zest
1/3 cup + 2 TBSP all purpose flour
6 eggs
2 1/4 cup sugar

Preheat the oven to 350 degrees.

Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.

{Note: in a couple of pictures below, I used a bakers quarter sheet. Just use a 9x13 pan. Trial and error on my part! }

Combine crust ingredients and mix well. Press into pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.

Bake crust for 20 minutes.

While crust is baking, prepare ingredients for the filling.

I learned a trick to get more lemon juice out of fresh lemons- put them in the microwave for 15 seconds just prior to juicing them. I haven't done any scientific research to see if this works, but I did get more than the required 2/3 cup! Also, I find it's much easier to grate the outside of the lemon for the zest prior to juicing it!

Mix all filling ingredients with a whisk in a large bowl.

Once crust is done, allow it to cool for 10-15 minutes, preferably in front of a fan so that it cools to room temperature, or close to it.

Pour filling onto crust. Carefully put back into oven. Bake for about 35 minutes, watching the last 5 minutes that it doesn't brown excessively.

Remove from oven and dust top with powdered sugar. Allow to cool a few hours before cutting. {If you don't have a few hours, then place them in the fridge after a while, to cool faster.}

ENJOY!

To soften butter, I like to use the defrost function on my microwave. I use a timed defrost, as opposed to selecting a food item, then set it for 1 minute. It might need extra time if you're softening more butter.

{THE BEST} TEXAS CAVIAR

2013-05-15T05:30:00.000-06:00

Have you ever had "Texas Caviar?" Sounds odd, I know. The first few times I heard how amazing it was, I didn't really listen because ummm... I don't want to try caviar. Sounds pricey. And slimy.

Then I had it at a potluck and oh how my attitude changed. It has nothing to do with actual caviar, really it's just a play on words in an attempt to describe a ridiculously easy appetizer that is absolutely amazing! Honestly, try it. Just be prepared to ditch the chips and grab some other utensil that allows you to eat more, faster. {Wait, is it just me?!}

This version has an added ingredient that's not normally found in other versions: avocado. Don't leave it out. In my opinion it takes the dish from good to stellar. Other versions also use Black Eyed Peas, but I think they're harder to find and cost more than regular beans. So I use regular cans of beans instead and you know what? It tastes the same!

The BEST Texas Caviar

1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can sweet corn, drained
3 good sized roma tomatoes, diced
1 bunch green onions, sliced
2 large avocados, diced
about 1/2 a bunch of fresh cilantro, chopped
8 oz {1 cup} Italian dressing ~ I use Good Seasons dressing packets that you mix yourself. It just takes 1 packet, that way you have it in your pantry to make another batch later on!
1 small lime, sliced in half {I juice 1/2 the lime into the dish, then use the other half to garnish

Add all ingredients to a large bowl, including Italian dressing.

Stir.

Serve with taco chips. It's also amazing over chicken tacos or chicken enchiladas. Or quesadillas. Or just eaten by itself, as a snack. YUM.

BACON CHICKEN SALAD WITH RASPBERRY POPPY SEED DRESSING

2013-05-13T05:09:00.000-06:00

I'm going to admit that I am one of those people who really likes salad, but is not a big fan of very many veggies! I discovered this salad a few years ago and it is my favorite! The fact that it has bacon in it makes it popular with my husband too and the fact that it also has chicken in it makes it very filling too!

Bacon Chicken Salad

2-3 heads of Romaine lettuce

10-12 slices of bacon, cooked and crumbled

2-3 cups of cooked chicken (I usually use a rotisserie chicken)

1-2 cups shredded mozzarella cheese

Raspberry Poppy Seed Dressing

1/2 cup rice vinegar

1/2 cup oil

1/2 cup sugar

2 Tbs. poppy seeds

2 tsp. raspberry jam

I always cook my bacon in the oven because it is much easier and less messy too. Just line a jelly roll pan with foil and bake at 400 degrees for about 15 minutes. As soon as it is done, just place the cooked bacon on paper towels until cooled. That's it! Assemble the salad (lettuce, bacon, chicken and cheese) and keep in the fridge until ready to serve.

Mix up the dressing and keep in the refrigerator. I like to keep the dressing separate and let everyone use as much as they want, but if you are taking the salad to a potluck or something, you can add the dressing in and mix it all up immediately before serving.

GIVEAWAY: $100 AMAZON GIFT CARD

2013-05-10T08:48:00.000-06:00

I think I need to admit that I have a little addiction to a little thing called Amazon. I think the UPS man probably thinks that I am a little crazy since he is at our house at least a few times a week with Amazon deliveries! I just love getting great deals on diapers, household products and sometimes even groceries...without having to drag all of my kids to the store. Anyone else love to shop on Amazon? We are offering up a $100 gift card to Amazon so that you can splurge on the next item or two on your wish list!

Here's how you can enter: Below I've listed out over 30 of our latest recipes. All you have to do is re-pin the recipe and check that you've repinned in the box below- voila! It gets better- you can actually come back each day over the next month and re-pin a different recipe for another entry! All that we ask is that you copy and paste the link to your pins in the box below.

Not on Pinterest? Create an account and get started! Pinterest has become one of my favorite ways to organize great recipes!

You can also get an entry by liking us on Facebook and following us on Twitter.

Good luck everyone and thank you for participating!

RECIPES YOU CAN RE-PIN EACH DAY TO ENTER:

a Rafflecopter giveaway

ROCKY ROAD CHEESECAKE

2013-05-08T05:20:00.000-06:00

I love anything that has caramel and chocolate. It has to be my favorite combination in the whole world. And this Rocky Road Cheesecake does not disappoint on both the caramel and the chocolate and much, much more!!!

INGREDIENTS

1 1/2 cups (About 18-20 cookies) Oreo Cookies Crushed - Or Oreo Baking Crumbs
1/4 cup Melted Butter
3 (8oz) pkgs Cream Cheese
3/4 cup Sugar
3 eggs
6 squares melted Baker's semi sweet Baking Chocolate
Handful (Approx 10-15) Chopped Kraft Caramels
Jet Puffed Mini Marshmallows
1 cup chocolate chips or chocolate chunks
1/2 cup chopped pecans
1/2 cup caramel sauce

Mix crushed oreo cookies (blitzed in the food processor is the best way to crush the cookies) with melted butter. Blend well and press onto the bottom of a 9 inch springform pan.

Beat softened (room temperature) cream cheese with sugar until well blended. Add 3 eggs, one at a time, and mix on low speed after each addition, just until blended. Stir in 6 squares of melted Baking chocolate until completely combined. Make sure to scrape the sides of the mixing bowl.

Chop the caramels into 4ths and fold into cheesecake mix. Pour into pan, on top of the Oreo base. Spread around with a spatula.

Bake at 350 degrees for 45-50 minutes if using a silver springform pan. If you are using a dark non-stick springform pan, decrease the temperature to 325 degrees and bake for 45-50 minutes. In both pans, bake the cheesecake until the center is almost set.

Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows, chocolate chips or chunks, and chopped pecans. Broil till the marshmallows are slightly brown. Watch carefully as the marshmallows brown easily. It took less than a minute for me to get the marshmallows brown.

Cool the cheesecake till it gets to room temperature and then place in the refrigerator for at least 3 hours or overnight. Just before serving, drizzle caramel sauce all over the cheesecake.

Mmmm.....mmmmm... Enjoy!!

BANANA CHOCOLATE CHIP MUFFINS {Made with Coconut Oil!}

2013-05-06T06:10:00.000-06:00

I've been dying to test out baking with coconut oil so I finally decided to replace the vegetable oil in this lovely looking recipe for Banana Chocolate Chip Muffins. I love trying new muffin recipes, don't you? I was amazed at how easy the coconut oil subbed in for the vegetable oil! These muffins had a nice, light flavor and didn't stick at all to the muffin liners, which was an added bonus!

Banana Chocolate Chip Muffins

1 cup mashed very ripe bananas (2 medium)
1/2 cup packed brown sugar
1/3 cup milk
1/4 cup coconut oil {microwaved for about 20 second to soften}
1 egg
1 1/2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tsp ground cinnamon
1/2 cup miniature semisweet chocolate chips

Heat oven to 400ºF. Line 12 regular-size muffin cups with a muffin liner. Spray the liners real quick with cooking spray. {I always spray my muffin liners with cooking spray and even still they tend to stick a little. These didn't stick at all!}

In large bowl, beat bananas, brown sugar, milk, coconut oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, cinnamon and salt just until flour is moistened. Fold miniature chocolate chips into batter.

Divide batter evenly among muffin cups. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

ENJOY!

CHERRY CHOCOLATE CHIP COOKIES

2013-05-03T05:40:00.000-06:00

I have tried many different chocolate chip cookie recipes over the year in efforts to find the perfect recipe. There are some really amazing "classic" recipes for this popular cookie, but when I found this one, I knew it was going to be my new favorite. As a child, people used to actually give me huge Costco sized jars of maraschino cherries for my birthdays because I loved them so much. Add maraschino cherries to a chocolate chip cookie....yep, pretty much amazing!

Cherry Chocolate Chip Cookies

10 oz. jar maraschino cherries

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

3 Tbsp. reserved cherry juice

2 eggs

2 1/2 cups flour

1 tsp. salt

1/2 tsp. baking powder

3/4 tsp. baking soda

1 cup semisweet chocolate chips

Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice. Chop the cherries and set aside.

Cream butter and shortening, add sugars and beat until fluffy. Add vanilla, cherry juice and eggs. Mix well. Add flour, salt, baking powder and baking soda. Mix until combined. Add chopped cherries and chocolate chips, mix until combined.

Drop onto an ungreased cookie sheet. Bake 8-10 minutes at 350, or until the edges begin to brown slightly. Enjoy!

BANANA ORANGE BARS

2013-05-01T05:56:00.000-06:00

I love this simple Spring recipe! They're sweet enough to be dessert, but after making a few replacements, I think they're also a fabulous snack. Whip up a batch while the weather is still cool enough to turn the oven on!

Banana Orange Bars

1 cup mashed very ripe bananas {about 2 medium bananas}
1/4 cup Truvia Baking Blend {or 3/4 cup sugar}
1/2 cup coconut oil {softened for 20 seconds in the microwave} you can use vegetable oil instead, but it's not as healthy! Plus I love the flavor coconut oil has!
2 eggs
1 cup whole wheat flour {or all purpose}
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Frosting: {sorry- I didn't healthify the frosting. It's TOO good!!}

2 TBSP butter, softened
1 1/2 cups powdered sugar
2 TBSP orange juice
1/4 tsp grated orange peel {plus more for sprinkling on top}

Beat bananas, sugar, oil and eggs in a mixing bowl until well blended. Add in dry ingredients. Pour into greased 13x9 jelly roll pan. {If you don't have one of these, you might want to think about getting one! I use mine way more often than I ever thought I would!}

Bake at 350 degrees for 20-25 minutes.

For frosting, cream butter and sugar together with a whisk. Add orange juice and peel and mix until smooth. Spread over cooled bars.

Makes 24 1.5"-2" squares.

ASIAN COCONUT 5-SPICE CHICKEN & ASPARAGUS

2013-04-29T05:38:00.000-06:00

You'll have to add Chinese Five Spice to your grocery list this week to make this recipe, unless you already have it in your pantry. It's a flavorful Asian spice that goes well with chicken. I love the addition of coconut milk in this recipe ~ it tenderizes the chicken so well while marinating!

You can grill both the chicken and the asparagus if you'd like. Spring here in Utah means a wide variety of temperatures, so when I made this dish it was a brisk 39 degrees outside. Cold! So I opted to saute it inside instead of freezing while manning the grill outside.

Asian Coconut 5 Spice Chicken & Asparagus

2/3 cup unsweetened coconut milk
1/4 cup honey
2 TBSP lime juice
1/4 cup soy sauce
2 cloves of garlic, minced
2 TBSP Chinese 5 Spice powder
2 large chicken breasts, quartered, then pounded thin
1 bunch fresh asparagus

In a small bowl, whisk together all of the marinade ingredients {everything up top except the chicken and asparagus.} Reserve 1/4 cup of the marinade for the asparagus.

Pound the chicken breasts very thin.

Now, we are a family of 6, but we don't eat a lot of meat at each meal. So what I did was divide the chicken and remaining marinade into 2 separate ziplock bags. One was for tonight's dinner. The other I labeled then put in the freezer for a future dinner. As the chicken thaws in the bag it marinates and is perfect by dinnertime!

Wash and cut off the tough ends of the asparagus. Place the stalks in a large ziplock bag, along with the 1/4 cup reserved marinade. Seal the bag and mix by lightly shaking until all the veggies are coated.

Store both the chicken and the asparagus in the fridge for at least a couple hours. I try and turn the bags over/ shake around the marinade every 30-45 minutes to make sure it's all evenly coated.

Preheat the oven to 400 degrees. Lay a piece of parchment paper out on a cookie sheet. Dump the asparagus and marinade out onto the paper and spread so that no asparagus overlaps.

Bake for 15 minutes, then broil for an additional 2-3 minutes.

At the same time you're preheating the oven, set a large skillet on medium heat on the stove. Add in about 2 TBSP sesame oil {or olive oil if you don't have sesame oil.}

Dump the bag of chicken and marinade in and cook, covered for about 6-7 minutes per side.

It ends up so both the chicken and asparagus are done at about the same time! I like to serve it with white rice or rice pilaf.

ENJOY!

PIZZA PASTA SALAD

2013-04-26T05:29:00.000-06:00

This recipe has become one of my go-to recipes for potlucks and family dinners because it is so easy and everyone loves it!

Pizza Pasta Salad

16 oz. rotini pasta
1 cup pepperoni, diced (I used a 5 oz bag of the mini pepperonis to save time)
1 can olives, sliced
1 cup mozzarella, cut into small pieces (I usually use about 6 string cheeses-they work so great for this!)
1/4 cup Parmesan cheese
1 cup tomatoes, diced (I usually leave these out since my family is not a huge fan of tomatoes!)
1 bottle of Bernstein's Restaurant Recipe Italian dressing (I have tried several different kinds of Italian dressing and this one really is the best in this recipe-it makes it so yummy! It's not very expensive and I've been able to find it at most grocery stores.)

Cook pasta according to package directions. While the pasta is boiling, you can get everything else ready to assemble. Cut up the cheese, olives and pepperoni if needed.

When pasta is cooked, drain and rinse with cold water. Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve. You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving. I like to prepare this the night before so everything has a bit of a chance to marinate. Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!

Enjoy!

THE BIGGEST LOSER PANCAKES

2013-04-24T05:54:00.000-06:00

So, you know Pinterest? Right. I don't know about you, but I have about a million recipes I need to try- after all, I've pinned, so I've committed, right? (You do have our recipes pinned, yes? Yes? Have you tried them yet? Yes?? Yes??!!??)

Well, I'm a little OCD, and when I have free time I will always choose organizing over sleeping. It's an addiction. I hate clutter. Pinterest included. I want to go through all my recipes and actually try them out! Are they worth pinning? Keeping? Sharing? I've posted here on Butter once before about my Pinterest tries (wow, impressive Amanda. Once! [Does that mean I have to type Pinterest "try" instead of "tries?"]).
Since I still haven't worked up to dinners-worth-pinning-post-baby, I'll take baby steps in making mini meals and snacks.
Today? It was Biggest Loser pancakes (original recipe found here).
Oh! And this is all in a healthy attempt to try and lose that baby weight, which is mostly "I-can't-stop-eating-Cadbury-pre-during-and-post-Easter" weight.
(It's another issue, I know. I'm a mess.)

Voila!

Biggest Loser Pancakes

(Adapted from Biggest Loser Recipes)

6 egg whites

1 c oats

1 c cottage cheese

2 tsp. sugar

1 tsp. cinnamon

1 tsp. vanilla
*10 chocolate chips optional

In a blender (I used my Magic Bullet), blend all ingredients until smooth. Spray and heat non-stick skillet. Pour 1/4 cup of batter onto griddle. Add 1 chocolate chip*. Flip. Makes about 10 pancakes. (I garnished with berries & a shake of powdered sugar.)

*See, I added the chocolate chip to entice my 3-year-old to eat. Little did I know, she'd gobble them up chocolate chip-less! Nom nom nom.

The verdict?

Ok, I was a total naysayer- I seriously stared at my oat + egg + cottage cheese concoction and grimaced. I did! BUT, they were amazing. Like, incredible! They were a little wet (cottage cheese?) so I kept them cooking a bit longer, and problem solved. My favorite part? They reminded me of a perfect combo of pancakes + crepes (we all know my feelings about crepes)- fluffy yet moist and dense... if that makes sense? (A rhyme! Delightful.)

Pinterest discovery re-creation #2? Total success! I give this one 9.5/10. (Just because a perfect 10 seems too perfect.)

MULLIGATAWNY: Sweet Chicken & Vegetable Curry Stew

2013-04-22T06:52:00.000-06:00

I'm a fan of a nice, mild curry and this soup is so incredible with all the fresh vegetables. I love the sweet addition of apples and raisins too- they compliment the curry so well and make this dish more appealing for kids! It's great dish for this crazy Spring weather we have here in Utah where it snows in the morning and the kids are asking to put on shorts by the afternoon. It's still cold, but adding all the fruit and veggies to the soup just make it feel more Spring-like.

Mulligatawny

2 TBSP olive oil
1 medium sized onion, chopped fine
1 celery stalk, sliced fine
2 medium carrots, sliced
1 green pepper, cored and diced
2 apples {I used Fugi, but use what you have on hand!} peeled, cored and diced
3 cups cooked diced chicken {I used both breasts of a rotisserie chicken}
1/2 cup golden raisins
1/2 cup flour
1 TBSP cornstarch
2-3 tsp curry powder {if you like your curry dishes to have more of a kick, use 4 tsp!}
3 {14.5} oz cans chicken broth ~ about 5 cups
1 {14.5 oz} can diced tomatoes
salt & pepper to taste
2 cups hot cooked rice

Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, green pepper, raisins and apple and saute for about 15 minutes.

Meanwhile, in a small bowl, combine the flour, curry powder and corn starch.

After 15 minutes, add the flour mixture to the pot and mix well. Begin adding in chicken broth one can at a time, stirring well to incorporate the flour/ curry mixture between cans.

Add in the chicken and tomatoes. Cover pot and simmer for an hour.

To serve, fill soup bowl about 1/2 way with hot rice, then ladle Mulligatawny over the top.

I've had other versions of this where the rice is added to the soup mixture. You can do this if you'd like, but I prefer to have more control over the rice-soup ratio by adding it separately.

ENJOY!

FRESH RASPBERRIED CANTALOUPE

2013-04-19T05:59:00.000-06:00

I saw this idea for raspberry-puree covered cantaloupe years and years ago and just now remembered it. I added some honey to make it more sweet so that I could serve it as a dessert. The combination of flavors was just wonderful ~ serve it over vanilla ice cream for an extra special treat!

Fresh Raspberried Cantaloupe

1 fresh cantaloupe, de-seeded and either sliced into cubes or into rounds using a melon baller
6 oz fresh raspberries {you'll only use about 4 oz or 2/3 the container}
2-3 tsp raw honey
2-3 fresh mint leaves

Rinse about 2/3 the container of a 6-oz package of fresh raspberries and pat dry. Using a small blender or food processor, blend the raspberries with the honey and mint leaves.

Immediately pour puree over the cantaloupe rounds. Mix well, until all cantaloupe is covered.

Serve as a refreshing, sweet treat or atop vanilla ice cream.

ENJOY!

CHEESY CHICKEN ENCHILADA DIP

2013-04-17T07:33:00.000-06:00

This appetizer is super easy and is delicious enough that you may not even be hungry by the time the main course is served!

CHEESY CHICKEN ENCHILADA DIP

1 can (12.5 oz) chicken or about 1-1 1/2 cups of cooked, shredded chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (5 oz) evaporated milk

1 cup shredded cheddar cheese

1/3 cup finely chopped onion

1 can (4 ounces) chopped green chiles

1 packet taco seasoning

In a 2 quart microwave-safe dish, combine all of the ingredients and microwave on high for about 4-5 minutes. Stir and then microwave about 3-4 more minutes or until heated through. And that's it! So easy! Serve warm with tortilla chips.

You can also make this on the stove - just combine everything in a saucepan and heat over medium heat, stirring occasionally until warm (about 6-8 minutes).

PEANUT BUTTER OAT BITES

2013-04-15T05:56:00.000-06:00

I found this great recipe in an old edition of All You magazine and am excited to share it! These Peanut Butter Oat Bites are a perfect after-school snack as they are tasty, but pack a healthy punch with the peanut butter and oats. I even brought them on a recent road trip and we all enjoyed them.

I love recipes that are easily adapted to our family's tastes and these fit the bill. Swap out the raisins for Craisins, the mini chocolate chips for mini M&M's or even white chocolate chips. Add in bits of dried fruit- adjust it however you'd like!

Peanut Butter Oat Bites

2 tablespoons unsalted butter
2/3 cup creamy natural peanut butter
1/4 cup confectioners' sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 1/2 cups Rice Krispies cereal
1 cup quick oats + 2 TBSP for rolling
1/4 cup raisins
1/4 cup mini chocolate chips
1/4 cup finely chopped lightly salted dry-roasted peanuts

Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla.

Stir in Rice Krispies and oats and allow mixture to cool.

Stir in raisins, half the finely chopped peanuts and chocolate chips. Form mixture into 1-inch balls, then roll each ball in remaining chopped peanuts mixed with 2 TBSP oats, pressing to coat. Store in refrigerator.

ENJOY!

STRAWBERRY BANANA BREAD WITH LEMON GLAZE

2013-04-12T05:49:00.000-06:00

I saw this recipe a while back and knew that my kids (and myself!) would love it! We like regular banana bread, but sometimes the plain banana flavor is just too strong for me which is why this recipe is perfect. Add the lemon glaze on top, and you have a wonderful mixture of fruit flavors...in a quick bread that is simple to make! I also love that the recipe makes 3 loaves, making this a great recipe to share with friends and neighbors too!

STRAWBERRY BANANA BREAD WITH LEMON GLAZE

4 ripe bananas
2 cups sliced strawberries
4 eggs
1/3 cup applesauce
3/4 cup butter, melted
2 cups sugar
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt

Glaze
2 cups powdered sugar
1/3 cup lemon juice

Smash bananas and strawberries with a fork. The strawberries won't smash very well, so just keep smashing until the bananas are fully mashed up.

Add the eggs, applesauce, butter, sugar and vanilla. Cream entire mixture together.

Combine flour, baking soda, baking powder and salt. Stir lightly. Add the dry ingredients to the banana/strawberry mixture and stir with a spoon just until mixed.

Pour the batter into 3 well-greased loaf pans. Bake 45-60 minutes, until a toothpick comes out clean.

Allow the finished loaves to cool in pans for 10 minutes. Remove from pans and place on a cooling rack; cool completely. While bread is cooling, combine powdered sugar and lemon juice in a mixing bowl and stir well to create a smooth glaze. (I think next time I might try orange juice instead of lemon juice - I bet it would be delicious too)!

When bread is completely cooled, drizzle the glaze over each loaf. Enjoy!

BACON CHEDDAR DEVILED EGGS

2013-04-10T05:52:00.000-06:00

Our family loves hard-boiled eggs so I find myself searching for new and different recipes for them. I found this Bacon Cheddar Deviled Eggs recipe and knew it was a winner! I served it at Easter dinner and they were a huge hit.

Bacon Cheddar Deviled Eggs

12 hard-boiled eggs
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1 TBSP mustard
4 slices cooked bacon {or 4 TBSP Bacon Bits}
2 TBSP grated cheddar cheese
salt & pepper, to taste
Smoky Paprika, for sprinkling on top

Hard Boil your Eggs: Place 12 7-10 day old eggs in a pot of cold water. {If you use super fresh eggs, it will be really hard to peel them!} Bring water to a full, rolling boil. Place lid on the pot and turn heat off. Let eggs sit in the pot of previously-boiling water for about 15 minutes. While they are sitting there, get a large bowl {or use a clean sink- that's what I do!} and fill it with ice water. After 15 minutes, use a slotted spoon to take each egg out and immediately plunge it in the water.

Crumble the bacon. Place the grated cheddar and bacon crumbles in a small food processor. I ran mine on high for about a minute- you want to blend the cheese and bacon and make the pieces as small as possible.

Combine the mayo, sour cream and mustard in a bowl. Add in bacon-cheddar mixture. Mix to combine, adding in some salt and pepper to taste.

Peel your hard boiled eggs. Slice in half length-wise and gently remove the yolk. Add the yolk to the mayo-bacon mixture.

Once you've de-yolked all the eggs, use a fork to mix up the yolk-mayo-bacon-cheddar mixture. Make sure it's as smooth as possible. Use a rubber spatula to scrape the mixture into a small ziplock bag.

Cut a corner of the bag and pipe into each empty egg half. Sprinkle a good dash of Smoky Paprika on each egg. This variety is different than your normal Paprika, although you can use that if you'd like. I encourage you to try the Smoky Paprika though, it's got a bit of a kick and tastes amazing alongside the bacon!

ENJOY!

MINI PAVLOVA- AUSSIE FAVORITE!

2013-04-08T06:03:00.000-06:00

The Pavlova is a typical Australian Dessert and is one of my favorites. As I make this for friends and family in the U.S. they are quickly becoming addicted to this treat. It is a light meringue pie filled with whipped cream and topped with your favorite fruit, chocolates or whatever you like.

MINI PAVLOVA

INGREDIENTS

1 1/4 cup sugar*
1 teaspoon Corn Starch
1 teaspoon Vanilla
2 Egg Whites
1 teaspoon White Vinegar
5 tablespoons + 1 teaspoon Boiling Water**

* Sugar is a little more granulated here in America, so in order to make this a smooth pavlova, blitz the sugar in the blender for 30 seconds

** 1 tablespoon in Australia equals 4 teaspoons. 1 tablespoon in America equals 3 teaspoons. Just FYI, if you're planning to use any Australian recipe.

METHOD

Before you start, make sure all your equipment and utensils are completely grease free as it will change the texture of the pavlova. Place all ingredients into a bowl, beat at a high speed for 15 minutes. At first this looks very watery and like it isn't enough to make anything but watch... It quickly thickens, thanks to the corn starch, and turns a bright white.

After it has been beaten for 15 minutes, pipe the meringue onto a cookie sheet that has been lined with parchment paper. If you don't have parchment paper, greased foil works well too!! I used Wilton Tip #1M and a disposable decorating bag in order to achieve the look below. Pipe in a circular motion and create a nest look by adding an extra layer to the outer edge of the pavlova.

Place this in a 300 degree oven for 33 - 35 minutes. It won't change shape, or expand. It will look the same going in as it does coming out of the oven. It will harden but is still relatively fragile. Let cool completely on the tray before filling and decorating. Use a light touch when transporting the pavlova from the tray to any other surface.

Fill or top with whipped cream, or pudding, and top with your favorite fruit. If you choose to use whipped cream, make sure to decorate right before serving as the whipped cream tends to lose its' fluffiness and turns to liquid.

Enjoy!!

RESTAURANT REVIEW: BOBA WORLD in UTAH

2013-04-05T07:22:00.000-06:00

Since going to my new favorite Chinese restaurant, I think I've called it every name other than its actual name: Bob's House, Boo Boo House, Bobo World, Wayne's World (out of utter confusion)... Boba World. That's the right name. B-o-b-a W-o-r-l-d.

A little while back, Mike had a 3-day weekend and we took our one solo-day-as-a-fam-of-three-and-a-half, and hung out in our pj's for nearly the entire day. I mean, I pretty much do that every day I'm home anyway, but I feel better when I'm not the only one in pajamas.

Mike asked, "So... what should we do tonight? Rent a movie?"

I responded with a hint of hope, but a conscious realization that he'd take this as a joke and laugh: "Hey! Let's get Chinese food and have a family movie date at home!"

Background: the only time we have ever gotten Chinese food to-go was when we were dating. Once. When visiting my family back east. That's it. 8 years ago. We've never ever ordered anything for delivery, and that one time we did take-out was about the only time we've ever done take-out. It's also only every-other-year when Mike humors me and gags down Chinese food- I love it, but he hates it.

For some reason, Mike was all on-board, so I sprung into action... but... where do we get Chinese food? He told me there was a place a coworker of his mentioned- right by us- what was it called? Some strange name... Some Googling later (love Google), and voila! Bobo House! I mean... Boba World!

I called in our order for Sweet & Sour Chicken and Chicken Lo Mein. The happiest little Asian man on the other line eagerly replied, "Ok! See you in ten minute! Bye-bye!"

I went inside to get our food, and was so utterly shocked by how UN-hole-in-the-wall this place was! It was, like, cute or something? Quaint. The man I talked to on the phone was the only one in there- the "kitchen" was right by the register... nice and clean! My food was ready! Mr. Man was just as pleasant in-person. We chatted up a storm. He gave me Chinese candy. I mean, I practically skipped out of there!

As we drove away I remembered why we never do take-out: I have no self-control. I can't even refrain from opening the mail before getting back inside my house. Patience is not my thing! Oh! Let's get home already!

Long story short, that was the darn best Chinese food I've had in ages. The Lo Mein noodles were homemade. Homemade! Oh, and Mike? He went back for seconds! And ate the leftovers with me the next day! ~~Bob's~~ Boba World may have changed him. He's crossed over. We've even gone back since. Like 10 times. Bah!

Oh, golly, I'm so happy.

If you're near Bountiful/Woods Cross/Salt Lake... go!

PS- This is not even kind of a sponsored post. Just one I'm really excited to share:)

EASY SLOW COOKER SWEET PORK

2013-04-03T05:41:00.000-06:00

This is one of my absolute favorite recipes and one that I make at least a couple of times a month! It is sooo easy and delicious and you can serve it in a variety of ways. One of favorite things about this recipe is that it makes enough to last for at least a couple of meals! I have tried several different pork recipes (most of which require at least 6-7 ingredients), and while they have all been good, this one is honestly my favorite and it is the easiest too!

EASY SLOW COOKER SWEET PORK

1 boneless pork roast (about 2 lbs)

16 oz. jar salsa (2 cups)

1 cup brown sugar

Mix the salsa and brown sugar together.

Place the roast in a slow cooker and then pour the salsa/brown sugar mixture on top.

Cook on low for about 7-8 hours or high for about 4-5 hours. At this point, the roast should be tender enough that you can pull it all apart with a fork very easily. You can serve it immediately at this point, but if you have time, let it cook on low for another hour or two before serving.

Serve the pork however you choose - I usually use it to make salads and burritos, and sometimes we just eat it served over rice. Enjoy!

HEALTHY HOMEMADE GRANOLA BARS

2013-04-01T06:12:00.000-06:00

When I was growing up, my Mom would always make our own granola bars. I don't remember many times when I would eat a store bought one but I do remember going to the freezer and pulling out one of Mom's granola bars. Being 6 months pregnant, I crave treats but I want healthy treats. I decided to make my Mom's granola bars but put in there what I wanted. Here is the wonderful tasty result!!

HEALTHY HOME-MADE GRANOLA BARS

INGREDIENTS

1 cup granola - you can pick your favorite
1/2 cup peanuts
1/4 cup slivered almonds
1/2 cup chopped walnuts
1/4 cup flax seed meal
1/2 cup mini M&M's
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup dried blueberries
1 cup honey
1/2 cup peanut butter

I went to the bulk food section of my local grocery store (WINCO) and collected what I wanted in the granola bars. Aside from the honey and peanut butter, the rest of the ingredients are optional and you can take out and add what your family likes.

Step 1 - Put all the ingredients, minus the honey and peanut butter, into a large bowl and mix well.

Step 2 - Put the honey and peanut butter into a small pan and bring to a boil over high heat, stirring frequently. Once at a boil, decrease the heat and simmer for 5 minutes, stirring frequently.

Step 3 - Pour honey and peanut butter mix all over the other ingredients and mix well.

Step 4 - Line a 9x13 pan with parchment paper. Pour mixture onto the parchment paper and spread out evenly with a clean spoon or greased baggie over your hand.

Step 5 - Refrigerate mixture until firm. Cut into desired size. Store in the refrigerator.

My Mom would make a large batch of these and wrap each bar with saran wrap. She would then freeze them. We would take them out each morning and by lunch time they were soft and chewy.

Enjoy

BLACKBERRY VANILLA SCONES

2013-03-29T05:47:00.000-06:00

I'd never been a real fan of scones prior to finding my all-time favorite scone recipe. I always thought they were too dry despite having good flavor. Then I found "THE Scone Recipe" and I've loved trying a variety of new takes on them. In the past I've always used dried berries and lemon zest or whatnot to flavor them. This time I decided to try something pretty different and they turned out just as amazing!

I bought my blackberries from Costco- they've had them here in Utah for a couple months now and my 16-month old daughter goes absolutely nuts for them. They've almost become a staple at our house! So pick up a container next time you're at the store!

Blackberry Vanilla Scones

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, frozen {1 whole cube}
1/2 cup sour cream
1 large egg
1 TBSP good quality vanilla
1 cup fresh blackberries, washed and patted dry

Preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater (mixture should resemble coarse meal.) This step sounds difficult but it's easy- your hands just get a bit buttery. It takes about a couple minutes to grate the entire cube of frozen butter. {I just mixed it all up in my Kitchenaid afterwards.}

Add in the sour cream, vanilla and egg and mix until dough pulls from the side of the bowl and there are no crumbs on the bottom. Dough will be somewhat firm and sticky, but still manageable.

Add in the fresh blackberries. Now some of the berries will burst and the dough will turn a bit purple- this is okay! I just used the lowest setting on my Kitchenaid and mixed until most of the berries were incorporated. Flour a counter top and use your hands to shape the dough into a circle that's about 3/4" thick. If some of the berries escape just squish them back in- it's a very technical process. ;) Your hands will get purple and messy- just dig deep and let your inner child enjoy this part!

Once you've got a decent circular shape going, use a pizza cutter to cut the circle in half through the center, then again on the other side- until you have 8 pieces.

Place on a greased cookie sheet and sprinkle with raw coarse sugar if you have it.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. I love to lightly add a bit of vanilla glaze to mine...

To make icing, whisk together 1 cup powdered sugar, 2 TBSP melted butter, 1/2 tsp vanilla and 1-2 TBSP milk. {You won't use all of it!}

ENJOY!

THE MOST AMAZING CHOCOLATE CHIP COOKIES

2013-03-27T05:48:00.000-06:00

Have you ever noticed there are about a gazillion recipes for chocolate chip cookies floating around? I know, I know. I even hesitated sharing my favorite since I just figured you'd roll your eyes. "Lame-o!" However, after two requests from others for this recipe just this week, I thought it was a sign.
I'm all about following signs.
Introducing: my go-to cookie recipe!

These are my #1 since they are fast, easy, and super delicious! In all honesty, the dough isn't the best (I'm a chocolate chip cookie dough connoisseur), but that's good because I don't eat as much! Really! It's actually a plus... that just means there are more baked cookies to share!
You can thank me later.

Want to know my favorite thing about this recipe? The dough stays soft when frozen, so you can make a dozen, stick the dough in the freezer, and whenever you want you can whip it out and bake a few!

Amanda's Fave: Chocolate Chip Cookies

Cream together:

1 C Crisco

1 C brown sugar

1/2 C white sugar

1 tsp. vanilla

Add & beat:

2 eggs

Add & Mix until blended:

2 1/3 C. flour

1 tsp. soda

1 tsp. salt

Add in:

2 C chocolate chips (the big ones! Guittard brand chips are my favorite.)

Place dough on parchment paper or a greased cookie sheet. Last but not least, grind a bit of coarse salt over each cookie and bake at 375 for 11 minutes. Heaven!!

Let it be known that I have no idea where this recipe came from. I'm sorry to said baker who created such wonders. Kisses to you!