Eat Cake For Dinner

Spaghetti a la Philly

2013-05-22T16:51:00.000-06:00

Spaghetti sauce mixed with cream cheese?

Need I say more?

What doesn't taste better with cream cheese, I mean really?

This tasted great. Nuff said.

Spaghetti a la Philly

adapted from: Mommy's Kitchen

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef or sausage
salt and pepper

1 (24-26 oz.) jar spaghetti sauce

4 oz. cream cheese, cut into cubes

8 oz. spaghetti noodles

Parmesan cheese, for topping

Cook ground beef or sausage in a large skillet over medium heat until browned and cooked through; season with salt and pepper. Add the spaghetti sauce and cream cheese. Heat until sauce is warmed and cream cheese is melted. Meanwhile, cook the spaghetti noodles according to package directions; drain. Serve sauce over noodles and garnish with Parmesan cheese. Serve with a side of garlic bread. Serves: 3-4

Jenn's Notes: You could also add some chopped onions or peppers if you like. I used a mixture of hamburger and sausage and it was delicious.

Aunt Patrecia's Yogurt Pie - No Bake

2013-05-19T13:37:00.000-06:00

This was one of my favorite childhood treats and I have so many memories attached to a yogurt pie.

My aunt Patrecia and her family live up in Washington. When I was younger, we would pile into my Grandma and Grandpa's car and visit them each Summer. It's probably been 15 years or so since I last went up there.

My cousins and I would have so much fun going boating, riding our bikes, playing video games and just messing around being kids, but . . .

. . . It wasn't all fun and games up there, they would put us kids to work :) In the front of their house, they had rows and rows of raspberry bushes. We had to help pick the raspberries in the HOT Summer with bees buzzing around. I don't know about you, but when a bee flies around me, I become a statue. I don't even dare blink or I think it will sting me.

As a kid, it seemed like there were millions and millions of never ending raspberries.

The only good thing was, when we were done, aunt Patrecia would "thank" us with a yogurt pie.

Yogurt pies are DELICIOUS. The filling is pillowy soft and light and creamy. All you do is combine yogurt, whatever flavor you like. You can even mix and match and create your own flavor. Fold it together with some Cool Whip and spread into the pie crust. The recipe calls for a graham cracker crust, but you can use a Nilla Wafer crust, shortbread crust, OREO crust or whatever you like.

ONLY 3 INGREDIENTS and as easy as could be.

This time, I tried Greek yogurt for added protein and fat-free Cool Whip. It is totally FABULOUS and IRRESISTIBLE. I would feel good about my kids eating this. Much healthier than a cream pie, cake or cookies. You can even use sugar-free Cool Whip if it makes you feel better (I haven't tried a sugar-free version).

The lighter the Cool Whip you use, the softer the pie will be, but it will still hold its shape just fine, even with fat-free. You can serve it straight out of the fridge or you can serve it frozen.

Make it, love it!

P.S. this even makes an amazing fruit dip!

Yogurt Pie
From: Aunt Patrecia
(Printable Recipe) and (Printable with Picture)

2 (6 oz.) cartons yogurt, any flavor(s)
1 (8 oz.) tub Cool Whip, thawed
1 graham cracker crust

Combine yogurt and Cool Whip and very gently fold together. Spread into pie crust and refrigerate until set, several hours. Serve with fresh fruit, if desired.

Jenn's Notes: Both Greek yogurt and regular yogurt taste great. Regular, light and fat-free Cool Whip all work great too.

Smokey Mesquite BBQ Bacon Burgers

2013-05-17T19:19:00.001-06:00

My Oven/Range is still broken, but I finally got a tracking number and it looks like the part will be here on Tuesday. Cross your fingers it comes on time. Luckily, I have a few recipes saved up.

Every single time I get on Pinterest I see those yummy looking Smokey Mesquite BBQ Meatball Sliders and I couldn't resist anymore.

I found the Kraft Fresh Take Smokey Mesquite BBQ Mix at Walmart for under $2. Worth it! It was hanging up next to the cheese.

I came home from the store and threw it in the pantry. Several days later, I grabbed it out of the pantry and had a "duh" moment. Umm . . . . there is a package of cheese in there. Oops.

The cheese went in the trash, but the smokey bread crumb mix was good to go.

Instead of dealing with meatballs, I went with regular hamburger patties. These burgers turned out AMAZING. The smokey bread crumb mix adds a ton of flavor to the burgers and when topped with Cheddar cheese, grilled onions, bacon and barbeque sauce, this is one gourmet burger you are going to want to try.

Perfect recipe for Memorial Day Weekend!

Smokey Mesquite BBQ Bacon Burgers

adapted from: Food Family & Finds
(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 pkg. Kraft Smokey Mesquite BBQ breadcrumbs
salt and pepper

1 egg
1 tsp. Worcestershire sauce

1/2 Lb. bacon
1 medium onion, thinly sliced
Kraft Hickory BBQ sauce
Cheddar cheese, sliced
4 hamburger buns

In a medium bowl, mix together ground beef, breadcrumbs, a little salt and pepper, egg and Worcestershire sauce. Mix together until combined. Form beef into four patties, slightly larger than your hamburger buns; set aside. Cook bacon in a large skillet until crisp. Discard all but 1 Tablespoon bacon grease. Add the sliced onions and cook over medium heat until browned and tender.

Meanwhile, grill the hamburgers on the George Foreman or on a grill pan on the stove. When done, top each burger with sliced Cheddar cheese and place in a warm oven to melt the cheese and keep warm until the onions are finished cooking.

Toast the hamburger buns, top with a hamburger, grilled onions, sliced bacon and top with barbecue sauce. Serves: 4

ON THE SIDE:

Twice Baked Potatoes

Oven Baked Steak Fries

Loaded Baked Potato Salad

Mom's Macaroni Salad

Linked up at Strut Your Stuff Saturday! and Mop It Up Mondays!

OREO Chocolate Chip Cookies aka The Cookies that Broke my Oven

2013-05-14T17:50:00.002-06:00

The cookies that broke my oven . . . make these at your own risk :)

Story Time

"The Mr." wanted some OREO stuffed chocolate chip cookies. He doesn't request things much, so I happily obliged to make him some cookies. I tried a few where I baked a whole OREO cookie inside the chocolate chip cookie, but they were monsters. I decided it was a much better idea to chop up the OREOS and mix them into the dough and that did work much better . . .

except . . .

There I was, staring at my cookies through the oven window, trying to decide if they were done. All of the sudden I heard a loud POP and I saw a big red spark fly out of the back of the oven and then all of the lights in the house turned off and it was silent. No power to anything.

What the *#@%

That is when a few choice words may or may not have come out of my mouth.

I hurried and looked behind the oven, afraid it was going to start on fire. Why would a big spark fly out of it?

I called Mr. fix-it (My Dad), but he was at a camoflauge wedding (for real - Mama June style), so I had to wait for him to get done to come check it out. Do you realize how much we rely on power. EVERYTHING USES POWER. Hello.

We were able to restore power to the rest of the house, but not the range. The control panel to my range was fried. Literally, look at it, it is BLACK and no chance of saving it. The new part is $150 and I have to wait a whole week for it to get here. Can you believe my kitchen will be closed for a week. Suddenly, I have a million things I want to bake.

What am I going to eat? This foodie cannot survive on cold cereal.

Thankfully, I did manage to get a few cookies out if it, before it blew up and they tasted really good. I used Birthday Cake OREOS and the flavor was so good mixed with a chocolate chip cookie. Plus, it gave the cookies pretty colorful speckles.

I can't tell you how many cookies you will get out of a batch of this dough, since I made some stuffed, a dozen regular and I sent the rest of the dough home with my SIL.

At least "The Mr." requested these cookies, so I can blame my oven problem on him :)

OREO Chocolate Chip Cookies

adapted from: Picky Palate
(Printable Recipe) or (Printable with Picture)

1 c. (2 sticks) unsalted butter, softened

3/4 c. light brown sugar

1 c. sugar

2 eggs

1 Tbl. vanilla extract

1 tsp. kosher salt (or 1/2 tsp. table salt)

1 tsp. baking soda

3 1/2 c. all-purpose flour

1/2 - 1 bag chocolate chips

20 OREOS, roughly chopped

Preheat oven to 350 degrees. Cream together butter and both sugars until well combined. Mix in the eggs and the vanilla extract. Add the kosher salt and baking soda. Then, gradually add the flour and mix until blended. Stir in the chocolate chips and chopped OREO cookies. Roll dough into Tablespoon size balls and bake in preheated oven for 8-9 minutes.

Jenn's Notes: My dough was pretty dry and wouldn't quite come together, so I added around 1 teaspoon of half-and-half and it came together and baked up perfectly. If you have the same problem, you could add a little water, milk or cream.

Linked up at Lil Luna! and Wow Me Wednesday! and Your Creative Timeout Party! and Strut Your Stuff Saturday! and Strut Your Stuff Saturday! and Mop It Up Mondays!

Lemon Berry Chia Seed Yogurt Muffins

2013-05-12T13:36:00.002-06:00

My mom showed up to work the other day with some homemade strawberry jam for me! mmm . . . my favorite! Of course I had to use some immediately. I made these muffins for breakfast last Saturday morning and they were delicious. You can taste the lemon, you can taste the strawberry jam and they have a nice crunch from the Chia Seeds.

I used my Lemon Poppy Seed Muffin Recipe and subbed the plain yogurt with plain Greek yogurt for a bit of added protein, I subbed the poppy seeds for Chia seeds and I added some of that amazing strawberry jam. To top it all off, I sprinkled them with a mix of cinnamon and sugar. I love the flavor of cinnamon mixed with lemon and berries and I love the crunchy top if gives the muffins. If you don't want to try the cinnamon, you could always mix a little sugar with some more lemon zest, rub it together and sprinkle it over the top just before baking.

You might also like:
Lemon Ricotta Blackberry Muffins
Old Fashioned Blueberry Muffins
Almond Poppy Seed Bread with Orange Glaze
Banana Chia Seed Cake with Vanilla Bean Frosting

Lemon Berry Chia Seed Yogurt Muffins

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2/3 c. sugar
2 lemons, zested and juiced, divided
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. chia seeds
or 2 Tbl. poppy seeds
1 c. plain non-fat Greek yogurt
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 c. vegetable oil
strawberry jam
1 tsp. cinnamon and 1/4 c. sugar, for topping

Preheat oven to 375 degrees. Fill muffin tin with paper liners and spray lightly with cooking spray; set aside. Combine sugar and zest of two lemons and rub together with your fingers until fragrant. Add the flour, baking powder, baking soda, salt and chia seeds. In a separate bowl, mix together the juice of two lemons, yogurt, eggs, vanilla extract, lemon extract and vegetable oil. Pour wet ingredients into dry ingredients and mix together just until combined. Batter will be lumpy.

Fill muffin liners 3/4 full (an ice cream scoop works perfect for this). Top each muffin with a heaping 1 teaspoon of strawberry jam. Use a toothpick and swirl the jam into the muffin. Sprinkle the top of each muffin with 1/2 teaspoon of cinnamon and sugar mixture. Bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Makes around 16 muffins.

Linked up at Time to Sparkle! and Tuesday Talent Show! and Lil Luna! and Wow Me Wednesday! and Your Creative Timeout Party! and Strut Your Stuff Saturday! and Mop It Up Mondays!

20 Desserts Your MOM Wants on Mother's Day

2013-05-09T23:55:00.000-06:00

Forget the flowers . . . give mom what she really wants!

Billie's Italian Cream Cake

My Go-To Vanilla Cupcakes with Vanilla Bean Frosting

Red Velvet Crinkle Sandwiches

Super Easy Microwave Rocky Road Fudge

Banana Cream Pie Cupcakes

Grammy's White Sheet Cake
(this is what my Mom would pick 1st)

Chunky Brownie Ice Cream

Banana Roll with Cheesecake Filling

Vanilla Chai Cupcakes with Chai Spiced Buttercream

Cream Cheese Lemon Bars

Neapolitan Cake

Honeybun Cake

Rocky Road Pudding Mousse

One Bowl Red Velvet Cupcakes with Whipped Vanilla Frosting

Crockpot Hot Fudge Cake

Homemade Snickers Bars

Pecan Bars with Almond Glaze

Cheesecake Cookies

Ina's Blueberry Crumb Cake

Junior's Cheesecake

Linked up at Weekend Potluck! and Friday Flair! and Strut Your Stuff Saturday! and Nifty Thrifty Sunday! and Mop It Up Mondays! and Tuesday Talent Show!

Chewy Browned Butter M&M Blondies

2013-05-07T18:10:00.000-06:00

Browned butter mixed in a blondie primarily made with brown sugar and loaded with M&M's. Does that sound like the most rich and divine blondie ever?

Well it is sooooooooo GOOOOOOOOD!

I thought these were fabulous.

They do get pretty dry within a day or two, so try and eat them up as quickly as possible! Since it only makes an 8x8-inch pan, that shouldn't be a problem.

Chewy Browned Butter M&M Blondies

adapted from: Recipe Girl
(Printable Recipe) or (Printable with Picture)

10 Tbl. unsalted butter, browned

1 c. brown sugar, packed

1/4 c. white sugar

1 egg

2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. kosher salt

1 1/4 c. M&M's

Preheat oven to 350 degrees. Line an 8x8-inch baking dish with parchment paper and spray with cooking spray. Melt butter in a small saucepan over medium heat. Allow it to boil, stirring occasionally, until browned. It will begin to smell nutty and it will get foamy when it is ready. It goes from yellow to brown very quickly, so watch closely. Allow to cool for 5 minutes or so. In a medium bowl, mix together the browned butter, brown sugar and white sugar. Add the egg and vanilla and mix well. Add the flour, baking powder and salt and mix until combined. Stir in 1 cup of M&M's. Press evenly into prepared baking pan and sprinkle the remaining 1/4 cup of M&M's over the top. Bake for 30 minutes. Cool completely before serving.

Jenn's Notes: The original recipe suggested baking for 25 minutes, but mine were so jiggly and underdone, that I baked them 5 minutes longer. I cut into them while they were still warm and they were still runny and gooey and I thought they were underdone, but once they cooled completely, they were great.

Linked up at Weekend Potluck! and Friday Flair! and Strut Your Stuff Saturday! and Nifty Thrifty Sunday! and Mop It Up Mondays! and Time to Sparkle! and Tuesday Talent Show!

My Favorite Twice Baked Potatoes

2013-05-04T14:30:00.000-06:00

These potatoes are pure heaven. Seriously . . . pure heaven! I could eat these every single day for the rest of my life and never get sick of them! I ate them for the first time a few years go after I picked up a copy of The Pioneer Woman's Cookbook and I have eaten them countless times since.

I always make extra, because they taste just as good warmed up for several days. They make a great breakfast, lunch and dinner. Oh yeah.

-BEST POTATOES EVER-

P.S. I originally posted this recipe a few years ago and how I ever thought that glowing potato picture was good is beyond me, so here is a new and improved version!

Twice Baked Potatoes

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

4 large Russet potatoes

4 slices bacon, cooked & crumbled

4 Tbl. butter, softened

1/2 c. sour cream

1/4 c. milk, give or take

1/2 tsp. seasoned salt (I add way more)

freshly grated black pepper, to taste

1 c. grated Cheddar cheese

2 chopped green onions, for garnish, opt.

Wash and pat dry the potatoes. Poke a few holes in each potato, using a fork, and cover tightly with foil. Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through. Remove from oven, carefully remove foil and cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.

Add the butter, sour cream, seasoned salt and pepper. Mash together using a potato masher. Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping. Taste and adjust seasonings, if needed. Place the potato shells onto a large baking sheet. Fill each potato shell with the potato mixture and top with reserved cheese. Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot. Garnish with crumbled bacon and chopped green onions.

Jenn's Notes: I usually discard one of the potato shells, so I have a little extra filling for the remaining shells. These are my favorite.

Linked up at Nifty Thrifty Sunday! and Mop It Up Mondays! and Weekend Potluck! and Friday Flair! and Strut Your Stuff Saturday! and Time to Sparkle! and Tuesday Talent Show! and Lil Luna!

Cilantro Lime Chicken Fajitas with Mexican Slaw

2013-05-02T17:31:00.000-06:00

These are the BEST fajitas I have EVER eaten. I thought the last fajita recipe I tried was the best and they are really good, but THIS recipe really is the BEST :)

We have made them a few times and can't seem to get enough.

Of course, they are from the amazing and beautiful Paula Deen. Have you guys seen her lately and how much weight she has lost? You go girl.

This recipe has several components and each and every one is a must. The recipe looks long, but trust me, it is really easy. You make a marinade for the chicken and the vegetables and then you make a dressing for the slaw. Don't skip the slaw, that is what helps make these the BEST FAJITAS EVER, plus it adds an amazing crunch. I love the slaw so much, that I plan on serving it as a side dish for many of the other Mexican dishes I make, like a side salad.

Cilantro Lime Chicken Fajitas

(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. boneless, skinless chicken breasts

Cilantro Lime Marinade, recipe below

2 red bell peppers, thinly sliced

1 onion, thinly sliced

1 Tbl. vegetable oil

corn or flour tortillas

Fresh Mexican Slaw, recipe below

Toppings: shredded Monterey cheese,

sliced avocado, Feta, plus anything else you like

Place chicken in one resealable plastic bag and the bell peppers and onion in another resealable bag. Prepare the marinade and add half to the chicken and the other half to the vegetables; seal bags and refrigerate for at least 12 hours or up to 24 hours. Remove chicken from bag, discarding marinade. Spray a large grill pan with nonstick cooking spray and place over medium-high heat until hot. Add chicken and cook for 8-10 minutes per side or until done. Set aside and keep warm.

Meanwhile, remove the vegetables from the bag, discarding marinade. In a large skillet, heat oil over medium-high heat. Add the vegetables and cook for 8-10 minutes or until tender. Thinly slice chicken and serve in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.

Cilantro Lime Marinade

3/4 c. buttermilk

1/2 c. packed fresh cilantro leaves

1/4 c. fresh lime juice

1/4 c. olive oil

1 jalapeno, stem, seeds and membrane removed

1 Tbl. chili powder

1 clove garlic, minced

1 tsp. salt

In a blender or food processor, combine all marinade ingredients and process until smooth. Makes about 1 3/4 cups.

Fresh Mexican Slaw

3 Tbl. fresh lime juice

2 Tbl. olive oil

1 tsp. honey

1/2 tsp. ground cumin

salt and pepper

1 jalapeno, seeded and minced

1/4 c. fresh cilantro, chopped

1 (10 oz.) bag coleslaw

I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/4 tsp. Italian seasoning
1/2 tsp. sugar
1 tsp. chili paste

In a large bowl, whisk together all ingredients and pour over slaw. Toss gently to coat. Serve immediately.

Jenn's Notes: We usually only marinate the chicken and vegetables for a few hours. I grill my chicken on the George Foreman. We love this recipe and wouldn't change a thing.

adapted from: Cooking with Paula Deen, March/April 2013 Issue

Linked up at Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Nifty Thrifty Sunday! and Mop It Up Mondays!

Easy Chili Cheese Enchiladas

2013-04-30T16:53:00.000-06:00

This is one of the easiest enchilada recipes you will ever make. It might sound a little strange, but it totally works and they are delicious.

It starts off with a can of chili. I love using turkey chili. I swear it tastes just like the full-fat beef chili. Once I tried turkey chili, I never went back.

You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro. Roll them up and top with enchilada sauce and Cheddar cheese.

mmm mmm good!

"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.

Serve with a side of your favorite Mexican rice.

Chili Cheese Enchiladas

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can turkey chili

1 (10 oz.) can mild red enchilada sauce

1 c. Monterey cheese, shredded

3/4 c. Cheddar cheese, shredded

cilantro, chopped

5-6 flour or corn tortillas

sour cream, for serving

Preheat oven to 375 degrees. Spray an 8''x8'' pan with cooking spray. Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside. Heat chili in a medium saucepan over medium heat until warmed. Microwave tortillas for about 30 seconds or until pliable. Divide chili evenly between tortillas. Top each with Monterey cheese and chopped cilantro. Roll up and place, seam side down, in casserole dish. Top with remaining enchilada sauce and sprinkle with Cheddar cheese.

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly. Broil for the last few minutes to lightly brown the cheese. Remove from oven and sprinkle with chopped cilantro. Serve with sour cream and a side of Mexican rice.

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.

Linked up at Lil Luna Link Party! and Wow Me Wednesday! and Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Nifty Thrifty Sunday! and Mop It Up Mondays!

Homemade Birthday Cake OREOS

2013-04-27T14:30:00.000-06:00

Just when you thought an OREO couldn't get any better, they have to go and make a Birthday Cake version!

I am IN LOVE with these cookies. They are so stinkin good and just blow my mind everytime I eat one. It starts off by saying, I just want one bite . . . then two bites . . . then three cookies later I finally decide I better wait a few hours before I eat more.

The frosting is TO-DIE-FOR. It kinda reminds me of the flavor of bakery frosting, that I have been searching and searching for a recipe for forever and the texture is beyond creamy.

Your family and friends will go nuts over these.

You might also like:

Homemade OREOS

Not So Red Velvet Cookies with Pumpkin Spice Cr. Cheese Filling

Chocolate Peanut Butter Cup Whoopie Pies

Homemade Birthday Cake OREOS
(Printable Recipe) or (Printable with Picture)

Cookie:
1 pkg. Devils Food Cake Mix
2 eggs
3/4 c. shortening

Preheat oven to 350 degrees. Combine cake mix, eggs and shortening and mix until well blended. Dough will be very thick. Roll into 1'' - 1 1/2'' balls and place on a lightly greased cookie sheet. Bake for 9-10 minutes. Tops will be cracked. Cool completely. Yield: around 3 dozen cookies or 18 sandwiches.

Birthday Cake Frosting:
1/2 c. unsalted butter, softened
1/2 c. dry Funfetti cake mix
1 tsp. vanilla extract
1/2 tsp. almond extract, opt.
pinch of salt
3 c. powdered sugar
1/4 c. milk, give or take
sprinkles, for garnish

In a medium mixing bowl, beat butter until creamy. Add the dry cake mix, vanilla extract, almond extract and a pinch of salt. Mix until combined. Begin adding powdered sugar, one cup at a time. Add milk as you go to reach desired consistency. You may or may not need all of the milk. Spread frosting over one side of half of the cookies and top each with another cookie. Roll in sprinkles, if desired. Makes enough to generously fill 18 sandwich cookies.

Jenn's Notes: These are perfect. Make them now.

Cookie From: Jenn@eatcakefordinner
Frosting slightly adapted from: Chef-In-Training

Linked up at Nifty Thrifty Sunday! and Sundae Scoop! and Mop It Up Mondays! and Lil Luna Link Party! and Wow Me Wednesday! and Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Weekend Potluck! and Friday Flair! and Time to Sparkle! and Tuesday Talent Show!

Easy Chicken Cordon Bleu Bake

2013-04-24T17:31:00.001-06:00

Boy, do I have a recipe for you today!

I have simplified making chicken cordon bleu and created this amazing recipe. It does take a while to bake, but it involves very little hands-on time, which makes it easy enough for a weeknight, in my opinion. You could even prepare the chicken layers and sauce in the morning. Then combine the two after work and throw in the oven.

The flavor is outstanding and it still has all of those layers and textures you love about regular chicken cordon bleu, but will only take you a fraction of the time to prepare.

I know you will LOVE it as much as we do.

You might also like:
Chicken Cordon Bleu Florentine Casserole
Easier Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Bread Bowls
Deli Cordon Bleu Sandwiches

Easy Chicken Cordon Bleu Bake

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

1 tsp. lemon pepper

1 tsp. Mrs. Dash Original

8 slices black forest ham, very thinly sliced

Swiss cheese, sliced

1 can Cream of Chicken Soup

3/4 soup can full of milk

black pepper

1/2 tsp. Italian seasoning

1 c. seasoned croutons, crushed

cooked wild rice or brown rice, for serving

Preheat oven to 350 degrees. Place chicken breasts in a greased 9x9-inch baking pan. Season with lemon pepper and Mrs. Dash. Top each chicken breast with one slice of ham, then swiss cheese (as much as you like), then two slices of ham each, more swiss cheese and last with one more slice of ham. In a separate bowl, combine cream of chicken soup, milk, black pepper and Italian seasoning. Pour over chicken breasts, being careful so the ham and cheese doesn't slide off of the chicken.

Cover tightly with foil and bake for 40-60 minutes or until chicken registers 165 degrees on an instant-read thermometer. Remove from oven and top each chicken breast with crushed croutons. Return to oven, uncovered, for 5 more minutes to slightly toast the croutons. Remove from oven and serve over wild rice or brown rice. Spoon sauce over the top for serving. Yield: 2 servings.

Jenn's Notes: If you don't want thick chicken breasts, you could always butterfly the breasts (cut in half horizontally) and bake in a 9x13-inch pan. The baking time will depend on if your chicken breasts are thawed or frozen.

Linked up at Your Creative Timeout Party! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Nifty Thrifty Sunday! and Sundae Scoop! and Mop It Up Mondays! and Lil Luna Link Party! and Wow Me Wednesday! and Tuesday Talent Show!

Crunchy Shredded Pork Tacos

2013-04-22T16:30:00.000-06:00

This is one of my FAVORITE crunchy taco recipes.

There is a local Mexican Restaurant that makes the best crunchy tacos that I have been eating since I was a little girl. This is my version of those tacos and they really do taste like they came straight from a Mexican Restaurant.

The pork is tender and juicy and perfectly spiced. The Italian dressing coated shredded lettuce is what makes these unique and gives them that special touch. Don't skip that part.

Serve with a side of one of these rice dishes and you are good to go.

Mexican Green Rice

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Crunchy Shredded Pork Tacos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 - 2 Lbs. pork loin

or pork shoulder, trimmed of fat

1 1/2 tsp. chili powder

1/4 c. light brown sugar

1/2 tsp. dried oregano

1 tsp. ground cumin

1 1/2 tsp. salt

1/8 tsp. black pepper

1 garlic clove, minced

1/4 onion, finely chopped

plus a few onion chunks for cooking

1-2 Tbl. extra virgin olive oil

1 Tbl. cider vinegar

Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion. Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste. If it is too thick, add a little more olive oil. Rub the paste all over the pork, covering every last bit. Wrap tightly with plastic wrap and refrigerate overnight. Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups). Place some onion chunks right on top of the pork.

Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour. Remove from oven and allow to rest about 15 minutes. Shred the pork, adding some of the juice from the pan to prevent from being dry. You could also cook this in a slow-cooker, but it will take a lot longer.

To serve:

crunchy taco shells

fresh pico de gallo

shredded lettuce

Italian Dressing

Feta cheese, opt.

Toss the shredded lettuce with a little Italian Dressing. You want just enough to coat the lettuce (you don't want it dripping in dressing). Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired. Serves 4.

Jenn's Notes: I buy a head of iceberg lettuce and cut it into small strips. I don't have measurements for the pico de gallo. I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.

Linked up at Wow Me Wednesday! and Your Creative Timeout Party! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Nifty Thrifty Sunday! and Nifty Thrifty Sunday! and Sundae Scoop! and Mop it Up Mondays!

Banana Rainbow Chip Cookies

2013-04-20T14:38:00.000-06:00

I was standing in the looooooong line at Walmart a few weeks ago and picked up a magazine to flip through when I found these cute cookies. I love cake mix cookies and the combo of Funfetti Cake Mix, Banana Pudding and white chocolate chips sounded PERFECT. I didn't want to buy the whole magazine, so I tried to memorize the ingredients as quickly as possible. Is that Bad? Don't judge :) But I realized it was the exact same as my Pistachio Pudding Cookies, so I didn't feel that bad.

There was only one problem . . . there was no way I was going to get out of line to go and grab a cake mix. So, I patiently waited until my next shopping trip, but there was another problem. . . they were completely out of Funfetti cake mixes. Say What?

Fast forward a few weeks and I finally picked up a Funfetti cake mix, made these cookies that night and devoured a few too many! They are soft and chewy and I even topped them with some extra sprinkles for that added "cuteness" factor.

Banana Rainbow Chip Cookies
adapted from: Betty Crocker
(Printable Recipe) or (Printable with Picture)

1 box Funfetti cake mix
1 small box banana instant pudding mix
2 eggs
1/2 c. vegetable oil
1 c. white chocolate chips
extra sprinkles, if desired

Preheat oven to 350 degrees. Stir together the cake mix and pudding mix. Mix in the eggs, vegetable oil and white chocolate chips. Roll into 1 1/2-inch balls and sprinkle with additional sprinkles, if desired. Place on a lightly greased baking sheet and bake for 10 minutes.

Jenn's Notes: The extra sprinkles will add some crunch to your cookies. So, if you just want a soft and chewy cookie, omit the extra sprinkles.

Linked up to Sunday Linky Party! and Sundae Scoop! and Mop It Up Monday! and The Scoop! and Wow Me Wednesday! and Your Creative Timeout Party! and Weekend Wrap Up! and Strut Your Stuff Saturday!

White Chocolate Snickerdoodle Pudding Cookies

2013-04-17T18:38:00.000-06:00

My neighbor recently brought me a plate of the best snickerdoodles I have ever eaten in my whole life and I have had snickerdoodles on the brain ever since. I'm working on getting that recipe for you guys, but until then, I have another great one to share with you.

That is where the genius girl I like to call, Ashton, comes in. She had the awesome idea to create a snickerdoodle pudding cookie.

White chocolate pudding mix and white chocolate chips are added to the cookie dough and the dough balls are rolled in cinnamon and sugar.

The cookies are so soft and have just enough chewiness to them. The cinnamon flavor can't be missed and blends beautifully with the white chocolate. These are super yummy.

White Chocolate Snickerdoodle Pudding Cookies

adapted from: Something Swanky
(Printable Recipe) or (Printable with Picture)

1 c. butter, room temp.
3/4 c. brown sugar
1/4 c. sugar
2 eggs
1 tsp. vanilla
1 small box white chocolate instant pudding mix
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 - 2 c. white chocolate chips
1/4 c. sugar + 1 tsp. cinnamon, for rolling

Preheat oven to 350 degrees. Cream butter, brown sugar and sugar until very light and fluffy. Add the eggs, one at a time and mix well. Mix in the vanilla. Add the pudding mix, flour, baking soda, salt and cinnamon and mix until combined. Stir in the chocolate chips. Roll dough into roughly 1-inch balls and roll in cinnamon and sugar mixture. Place on a lightly greased baking sheet and bake for 10-11 minutes. Tops will be slightly cracked. Yield: 48 cookies

Jenn's Notes: I made the recipe "as is" and it was delicious.

Linked up at Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Sundae Scoop! and Mop It Up Mondays! and Wow Me Wednesday! and Your Creative Timeout Party!

Oh Henry Bars

2013-04-14T22:03:00.000-06:00

My Dad bought me a cookbook he saw at a local bakery. He knows I love cookbooks!

Besides the fact that I can't stop smelling the cookbook. Literally. . . It smells like a bakery. . . Like glazed donuts and pastries and it is divine. I told him I was going to set it on the nightstand next to my bed, so I can smell it all night long :) Seriously, isn't the smell of a bakery the best thing ever?

To thank my Dad for the book, he requested these Oh Henry Bars.

They turned out SO GOOD and were a HUGE HIT. If you try them while they are soft and warm and extra gooey, you might not end up with any to give away. Consider yourself forewarned.

Oh Henry Bars

adapted from: Lehi City Cookbook
(Printable Recipe) or (Printable with Picture)

1 c. light brown sugar, packed

1 c. light corn syrup

1 c. peanut butter

1 tsp. vanilla extract

5 1/2 - 6 c. rice krispies

1 bag chocolate chips

Grease a 9x13-inch baking pan; set aside. Combine brown sugar and corn syrup in a large saucepan. It will be very thick at first. Heat over medium-low heat until sugar is dissolved, stirring frequently; bring to a boil and remove from heat. Stir in the peanut butter and vanilla until smooth. Stir in the rice krispies until completely coated. Press mixture evenly into the prepared baking pan. Melt chocolate chips in the microwave, stirring every 30 seconds, until melted. Evenly spread over bars. Cut while still warm. Allow to set and serve.

Jenn's Notes: I used creamy peanut butter and 5 1/2 cups rice krispies so they would be a little extra gooey.

Linked up at Time to Sparkle! and Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Sundae Scoop! and Mop It Up Mondays! and Wow Me Wednesday! and Your Creative Timeout Party!

Roasted Brussels Sprout and Bacon Carbonara

2013-04-12T20:58:00.000-06:00

Whoa Nelly!

I REALLY REALLY liked this.

I recently discovered brussels sprouts back when I made this One Pan Roast Chicken and Vegetable in an Hour recipe and I have been eating them non-stop ever since. They are SO GOOD and I don't know why they get such a bad wrap.

Believe it or not, this pasta dish did not leave me feeling weighed down and I ate a big serving. I thought it was perfect for a weeknight, yet yummy enough for a Sunday night and I think it is a great Summer dish. Although, brussels sprouts might be a Winter vegetable? I'm going to have to look into that - anyone know? I guess you could always throw in another vegetable like asparagus or broccoli. Maybe even artichokes?

Roasted Brussels Sprout & Bacon Carbonara

adapted from: Closet Cooking
(Printable Recipe) or (Printable with Picture)

1 Lb. brussels sprouts, trimmed and quartered

1 Tbl. extra virgin olive oil

salt and pepper, to taste

1/2 Lb. bacon, cut into 1-inch pieces

1/2 red bell pepper, chopped

1/4 c. finely chopped onion

1-2 garlic cloves, minced

2 Tbl. whipping cream

2 egg yolks

1/2 c. freshly grated Parmesan cheese

1/2 Lb. pasta

1-2 Tbl. fresh parsley, chopped

Toss the brussels sprouts in olive oil and season with salt and pepper. Spread onto a baking sheet, in a single layer, and roast in a preheated 425 degree oven for about 15-20 minutes, flipping halfway through. Meanwhile, bring a pot of water to a boil and cook the pasta. Meanwhile, cook the bacon in a large, deep skillet over medium heat. Remove bacon to a paper-towel lined plate; set aside. Discard all but 1 Tablespoon of the bacon grease. Add the chopped bell pepper and onion to the hot skillet and saute until tender, about 3-4 minutes. Add the garlic and saute for 30 more seconds. Mix the whipping cream, egg yolks and grated Parmesan together in a bowl.

Drain the cooked pasta, reserving some of the hot water. Add the pasta, whipping cream mixture and brussels sprouts to the red pepper mixture in the pan, adding reserved pasta water, as needed, to reach desired creamy consistency. Stir in the cooked bacon and season with salt and pepper, to taste. Garnish with chopped parsley. Serves: 2-3

Note: The heat from the hot pasta and water will cook the egg yolks.

Jenn's Notes: This pasta tasted great. I made it exactly as I typed it above and I will be making this again!

Award Winning Cookies . . . Monster Marshmallow Cookies

2013-04-09T18:07:00.001-06:00

These cookies WON Food Network's Marshmallow-themed contest. The story behind them is, the creator has five sons who all had different favorite cookies. She finally invented these cookies that would satisfy them all.

I think they turned out fabulous. They are crunchy from the crispy rice cereal, chewy from the oats and gooey from the melted marshmallows and chocolate chips.

They taste great without the chocolate drizzle, but who's going to complain about a little extra chocolate?

I must warn you that the marshmallows ooze out everywhere during baking and you might think your cookies are ruined, but they aren't. I used the back of a butter knife and formed the cookies back into a round shape while they were still hot, straight out of the oven.

"The Mr." loved the flavor of these, but he thought they could have done without the crispy rice cereal. I thought they were great and they still taste good several days later.

Monster Marshmallow Cookies

adapted from: Paula Marchesi
(Printable Recipe) or (Printable with Picture)

2 sticks (1 cup) unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
1 Tbl. vanilla extract
2 large eggs
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. quick-cooking oats
1 1/4 c. crispy rice cereal
1 c. milk chocolate chips
1 c. mini marshmallows

Line baking sheet with parchment paper and spray lightly with cooking spray. In a large mixing bowl, cream together the butter, sugar and brown sugar until very light and fluffy. Mix in the vanilla. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, baking soda and salt and mix until combined. Add the oats, rice cereal, chocolate chips and marshmallows and stir together using a wooden spoon. Refrigerate dough for at least one hour. Preheat oven to 350 degrees. Drop heaping Tablespoonfuls of dough onto prepared baking sheet, about 3-inches apart. Bake for 10-12 minutes. Allow to cool on baking sheet for a few minutes and transfer to a wire rack and cool completely. Yield: 4 - 4 1/2 dozen cookies.

Chocolate Drizzle
1/2 c. milk chocolate chips
1/2 c. mini marshmallows
1 Tbl. half-and-half (I used whipping cream)
1/3 c. finely chopped pecans, for garnish

Combine chocolate chips, marshmallows and half-and-half in a small saucepan over medium-low heat. Heat until melted and smooth. Very quickly, drizzle over cookies using a fork and sprinkle with chopped pecans.

Jenn's Notes: I only baked 9 per cookie sheet, because they spread a lot. Mine were perfect at 10 minutes. They will look slightly underdone, but set up perfectly. The marshmallows will ooze out during baking. I used the back of a butter knife and formed the cookie back into shape while they were still hot.

Six Sisters' Stuff Cookbook WINNER Announced

2013-04-08T17:22:00.000-06:00

Thank you so much to everyone who took the time to enter my giveaway. I had fun reading all of your comments.

BTW - If anyone wants to send me their recipes, I would love to try them!

Here are a few that caught my attention:

Cream Cheese Pound cake with Boiled Fudge Icing

The Contessa's Chocolate Chip Cookies

Lion House Banana Bread

Crumb Cake

Garlic Parmesan Crusted Chicken (thanks for the link)!

1-Hour Homemade Wheat Bread

Homemade Banana Pudding From Scratch

The WINNER is . . . . . . .
Robin who said "Spaghetti is my go to or mac and cheese"
Please contact me within 72 hours to claim your prize or a new winner will be selected.

Banana Chia Seed Cake with Vanilla Bean Frosting

2013-04-06T13:58:00.000-06:00

I don't feel guilty one bit eating a piece of this cake.

Not only does it taste INCREDIBLE, but it is loaded with healthy ingredients too.

The entire cake (not counting the frosting) only has 2 Tablespoons of butter, not too bad.
Non-Fat Greek yogurt is loaded with protein.
Bananas are loaded with potassium.

Then, there are the Chia seeds! From what I have read about Chia seeds, they are the new "super food." What do you think? Some of the benefits I have read online include: They are a good source of Omega-3 fatty acids, antioxidants, fiber and a few vitamins and minerals. I picked mine up in the bulk section and Winco. It's a hit and miss though, sometimes they are all out.

Wow - that sounds like a "health food" cake, huh? Well, it sure doesn't taste like a "health food" cake.

After every bite, I found myself saying "OMG, this is so good." It was amazing at room temperature and it was amazing straight out of the fridge.

It tastes great for breakfast, lunch or dinner. Make it, love it!

Banana Chia Seed Cake

(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter, softened
2/3 c. sugar
1 egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
3 Tbl. chia seeds

Vanilla Bean Frosting
From: Jenn@eatcakefordinner
4 Tbl. unsalted butter, softened
2 oz. cream cheese
pinch of salt
1 Tbl. vanilla bean paste
or seeds from 1 vanilla bean
1 1/2 c. powdered sugar
milk, enough to reach desired consistency

Preheat oven to 375 degrees. For the cake: Cream together butter and sugar until fluffy. Add the egg, yogurt and vanilla and mix well. Mix in the mashed banana. Add the flour, salt, baking soda and chia seeds and stir together just until combined. Pour into a greased 8x8 baking dish. Bake for 25-30 minutes or until top springs back when lightly touched and a toothpick comes out clean. Cool completely and frost. Store leftover cake in the refrigerator.

For the frosting: Beat butter and cream cheese until fluffy. Add a pinch of salt and vanilla bean paste and mix until blended. Add one cup of powdered sugar and mix until combined. Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency. Beat until smooth and fluffy and spread over cooled cake.

Jenn's Notes: This cake is divine. If you don't want to top it with a thick frosting, a drizzle of my cream cheese icing would be amazing too.

Banana Cake adapted from: Butteryum

Lighter French Toast Casserole

2013-04-04T17:16:00.000-06:00

I finally got a new iPhone.

Remember in this post, when I told you I still had the First Generation iPhone? I have had it for the past 5 1/2 years or so and it still worked like a charm, but we had to revamp our plan, so I upgraded.

I can FINALLY send and receive picture text messages and that Face-Time thing is way cool. The internet is so much faster and I love that the camera has a flash. What about how you can "say" your text message and it will type it for you. Love it. I no longer have to get the message "This iPhone is not compatible with this app" when I try to download an app.

I even surprised "The Mr." with one too. He just had a really old regular phone and couldn't even get on the internet or anything, so he's loving it.

Does anyone have any favorite "food related" apps?

Since I was up all night playing with my new phone, I needed something amazing for breakfast.

This baked french toast turned out INCREDIBLE. I didn't even miss all of the cream and butter that is usually in this type of thing. Of course, I had to add a little streusel topping, but I kept the butter to a minimum. It gave this creamy casserole a perfect crunchy topping and I thought it was perfect. I made half a batch and divided it between two mini casserole dishes. Both of us ended up having a little leftover, so I think you could get three servings from half a batch.

Lighter French Toast Casserole

(Printable Recipe) or (Printable with Picture)

12 oz. low-calorie bread, cut into cubes
3 c. skim milk (I used 1%)
6 large eggs
2 large egg whites
2 tsp. vanilla extract
1/4 c. light brown sugar
1/2 tsp. cinnamon
pinch of salt
maple syrup, for serving

Streusel Topping (Opt.)
1/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. pecans, chopped
1 1/2 Tbl. butter, cold

Place cubed bread into a lightly greased 9x13-inch casserole dish. In a large bowl, whisk together the milk, eggs, egg whites, vanilla, brown sugar, cinnamon and salt. Pour the mixture evenly over the bread. Make sure every last piece of bread gets coated in the liquid. For the streusel: combine flour, brown sugar and chopped pecans in a small bowl. Add the butter and using your clean fingers, work the butter into the ingredients until crumbly. Sprinkle evenly over casserole. Cover with plastic wrap and refrigerate at least 30 minutes or up to overnight. Preheat oven to 350 degrees. Remove plastic wrap and bake casserole for 45-60 minutes. It will be puffed up and golden and barely jiggly in the middle. Slice and serve with warmed maple syrup. Serves: 6-8

Note: This casserole puffs up a lot while baking, but it shrinks once removed from the oven.

Jenn's Notes: I made 1/2 a batch and used leftover ciabatta rolls (I know they probably aren't low-fat). Three of my sandwich-size ciabatta rolls weighed 6 ounces. Bobby adds pecans to his casserole, but does not add a streusel topping. I love streusel topping and I think it made this casserole amazing, but it will obviously add more calories, so it's up to you if you want to add it.

slightly adapted from: Bobby Deen

Six Sisters' Stuff Cookbook Review and GIVEAWAY

2013-04-02T17:02:00.000-06:00

Giveaway is now closed. Click HERE to see the winner!

I'm sure you guys have all heard of Six Sister's Stuff by now, which means you do not need an introduction, but did you know The Sisters recently released a book?

This book is full of recipes, crafts and all kinds of great ideas!
There is something for everyone.

I browsed through all the RECIPES and I could not find one strange ingredient and most of the items are pantry staples.
Some of the yummy recipes I can't wait to try are:
Chubby Hubby Buckeye Truffles
Skinny Funfetti Cupcakes
Cheesy Garlic Sticks
Grilled Chicken Bow Tie Pasta Salad
Twice-Baked Potato Casserole

I am so not a crafty person, but I really feel like I could handle the CRAFTS in this book. They seem pretty easy, but look like they cost "big bucks".
Some of the crafts that I would love to try are:

Do-It-Yourself Ruffles and Yarn Wreath (The cover wreath)

Do-It-Yourself Stacked Frames

Pallet Bookshelves

Some of the OTHER GREAT IDEAS are:

40 Road Trip Ideas For Kids

Build Your 72-Hour Kit in 52 Weeks

50 Fun Date Ideas

Here are a few recipes I have tried from The Sisters that I think are fabulous!
Easy Homemade Dinner Rolls

Slow Cooker Honey Sesame Chicken

~~**TO ENTER THIS GIVEAWAY**~~

MANDATORY ENTRY: You MUST be a follower of Eat Cake For Dinner via Google Friend Connect, Facebook, Pinterest, Google+, Bloglovin' OR E-mail. All of which can be found on the right hand side of my blog. Leave me a comment on this blog post and let me know which way you follow. If your name does not link me to a blog, be sure to leave me your E-mail address, so I can contact you if you win!

FOR A 2ND ENTRY (optional): Leave me a separate comment on this blog post and tell me what your favorite recipe is. It can be anything you want.

~~Giveaway will end on Sunday April 7th and I will announce the winner on April 8th. Winner must contact me within 72 hours or a new winner will be selected.~~

I was provided a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own. Giveaway copy will be shipped by the Publisher.

Easy Overnight Dinner Rolls

2013-03-31T13:05:00.000-06:00

I obviously eat A LOT of bread.

I am a CARB LOVER.

By now, you are probably thinking I should have named my blog "Eat Bread for Dinner."

I have loved bread since I was a little girl. The rolls were always the first thing I would pick at any dinner table. I love bread in every which way, shape and form.

I frequently get asked if any of my roll recipes can be made the night before and placed in the refrigerator to rise overnight. I have never tried that with any of my previous rolls, but I did try it with this new recipe.

You don't even need a mixer to make these.

I thought these rolls were delicious. They are so extremely soft and tender and the butter gives them an amazing flavor.

I am horrible at cutting the circles into 16 even pieces, but in the end, it didn't even matter. Once the rolls rise, you can't tell if some are slightly larger than others.

Easy Overnight Dinner Rolls

adapted from: Six Sister's Stuff
(Printable Recipe) or (Printable with Picture)

1 Tbl. active dry yeast

1/2 c. sugar

1 c. warm water

3 eggs, beaten

1/2 c. butter, melted, plus 2 Tbl.

1/2 tsp. salt

4 c. all-purpose flour, more or less

Combine yeast, sugar and warm water in a large bowl. Allow to sit for five minutes. It should be bubbly and frothy. If it does not get bubbly and frothy, start over. Add the beaten eggs, 1/2 cup melted butter and salt. Using a wooden spoon, stir in three cups of flour. Gradually stir in the remaining one cup of flour. You might not need the full cup or you might need slightly more. The dough should be soft and slightly sticky to the touch and will pull away from the side of the bowl as you stir it. Do not knead the dough.

Cover bowl with plastic wrap and allow to rise 4-6 hours or overnight in the refrigerator. Turn out dough onto a lightly floured surface and divide in half. Roll each half of dough into a circle. Brush each half with 1 Tablespoon of melted butter and cut into 16 pieces, like a pizza. Roll up each piece from the large end to the point and pinch tip to seal. Place rolls on a cookie sheet and allow to rise for 30-60 minutes or until doubled in size. Preheat oven to 375 degrees and bake for 8-10 minutes or until golden. Makes 3 dozen rolls.

Jenn's Notes: I mixed together the dough and refrigerated it overnight. I removed it from the fridge about an hour before I rolled it out and the dough was still cold which made rolling very easy. I thought these were delicious.

Smoked Turkey and Veggie Wraps

2013-03-29T15:34:00.000-06:00

This is something I would normally make when it is screaming hot outside and I don't feel like heating up the house, but it's been getting warmer and I felt like something fresh and healthy.

I love watching Bobby Deen's cooking show and I recently picked up a copy of his new cookbook. I have already tried seven recipes out of it and I have loved all of them. He sure is motivating to want to eat a little healthier and he has a lot of great ideas.

These wraps were inspired by a recipe I saw in Bobby's new book and I thought they were great.

If you have any leftover ham after Easter, it would taste great in one of these wraps too.

Smoked Turkey and Veggie Wraps

(Printable Recipe) or (Printable with Picture)

multigrain wraps or any tortillas you like

1/3 less fat Chive and Onion cream cheese spread

smoked deli turkey, thinly sliced
fresh spinach leaves
slaw mix, opt.

cucumbers, peeled & diced

tomato, diced

Feta cheese, crumbled

any other veggies or cheese you like

Spread a Tablespoon or two of cream cheese over surface of tortilla. Top with a few slices of deli turkey, fresh spinach leaves, slaw mix, cucumbers, tomato, Feta and any other vegetables or cheese you desire. Roll up tightly. Slice on a diagonal and serve.

Jenn's Notes: Add as much of each ingredient as you like. I love the crunch and flavor the slaw mix adds. These are also great with a little Italian dressing.

Idea inspired by: Bobby Deen

Banana Cereal Treats

2013-03-26T18:09:00.002-06:00

Is it just me, or do you ever want to try a recipe just because it sounds so weird?

I had absolutely no idea what to expect with these cereal treats, but I thought they turned out great and there are so many possibilities.

I was worried the pudding mix would make them dry, but that was not the case at all. They turned out super ooey, gooey and chewy. They are pretty sweet, so a small square is plenty.

I think your kids will love them and have so much fun experimenting with new flavors.

Banana Cereal Treats

adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

4 Tbl. butter

1 (10.5 oz.) bag marshmallows

1 (3.4 oz.) box banana instant pudding mix

5 c. Rice Chex or Rice Krispies

Melt butter in a large saucepan over medium heat. Add the marshmallows and stir until melted. Remove from heat and immediately stir in the pudding mix until fully combined. Add the cereal and stir until coated. Press lightly into a greased 9x13-inch baking pan. Allow to set. Cut into squares and serve.

Jenn's Notes: I made the recipe "as is" and it turned out great.