Tasty Tales by Tina

Shepherd’s Pie

2012-02-05T16:16:00.000-08:00

Prep: 20 minutes Bake: 30+ minutes

Since I have known my fiancé and his family, Shepherd’s Pie has been a common dinner dish at family gatherings and holidays. Shepherd's Pie is an English dish, traditionally made with lamb but here in America it is typically made with ground beef. Shepherd's Pie is essentially a casserole (or pie), lined with cooked meat and vegetables, topped with mashed potatoes, and baked. I have begged a certain family member for her recipe, since it is one of my fiancés favorite dishes, but I have been unsuccessful to get my hands on her family recipe (his aunt claims if she gives it to me that we would no longer come over when she makes it) So I searched the internet for a recipe that I thought was similar to hers…so here it is! Enjoy!

Ingredients

1 1/2 lbs ground round beef

1 onion chopped

1-2 cups vegetables - chopped carrots, corn, peas

1 1/2 - 2 lbs potatoes (3 big ones)

8 tablespoons butter (1 stick)

1/2 cup beef broth

1 teaspoon Worcestershire sauce

2 Store bought pie crust at room temperature

Salt, pepper, other seasonings of choice

Cheese of your choice (optional)

The process

1. Peel and quarter potatoes; boil in salted water until tender (about 20 minutes)

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3. Sauté onions in butter until tender over medium heat (10 mins). Put frozen veggies with the onions and sauté for an additional 2 minutes.

4. Add ground beef and sauté until no longer pink. Add salt and pepper, worcesterchire sauce and half a cup of beef broth. Cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Mash potatoes in bowl with remainder of butter, season to taste. Add a touch a milk for fluffy potatoes.

6. Roll out piecrust into each pie tin and spoon in beef and onions into tin. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Add cheese the last two minutes of cooking.

8. Enjoy!

Tortellini and Garden Vegetable Bake

2011-12-15T18:12:00.000-08:00

Prep: 15 minutes Bake 40-45 minutes

Tis’ the season for holiday gatherings and work potlucks… and the dreaded thought of having to make something to feed tons of people without breaking the bank. Although our staff has decided to skip the holiday potluck this time around, I will be seeing family and friends over the holidays that expect some wonderful homemade goodies. Here is a recipe that surly would please! Tortellini with Garden Vegetables is creamy, delicious, unique and health to add to the Holiday event! Enjoy!

Ingredients

10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini

1 medium carrot, thinly sliced

1 1/2 cups sugar snap peas, halved crosswise

1 tablespoon margarine or butter

1 pound skinless, boneless chicken breasts, cut into bite-size pieces

1 cup sliced fresh mushrooms

1/3 cup chicken broth

2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed

2 teaspoons all-purpose flour

3/4 teaspoon garlic salt

1/2 teaspoon pepper

1 cup milk

1 8 ounce package cream cheese or light cream cheese, cubed and softened

1 tablespoon lemon juice

1 cup quartered cherry tomatoes

1 small red or green sweet pepper, coarsely chopped

2 tablespoons grated Parmesan cheese

The Process

1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2. Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese.

5. Enjoy!

Braided Spaghetti Garlic Bread

2011-12-05T17:34:00.000-08:00

Prep: 15 minutes Bake 45 minutes

This was such a unique recipe that I found on my new favorite web site Pinterest; I instantly changed my original dinner plans to make this creative dish. The Braided Spaghetti Garlic Bread is so creative and unique it makes having spaghetti for dinner exciting instead of bland and boring. Plus it combines the cheese garlic bread into the spaghetti so you don’t feel bad going back for an extra bread stick; it’s included! Enjoy!!

Ingredients

1 Loaf Bread Dough thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

The Process

1. Spray counter lightly with non-stick cooking spray (or use parchment paper).

2. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

3. Cook spaghetti according to package instructions. Drain and let cool slightly.

4. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

5. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

6. Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

7. Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

8. Enjoy!

Caramel- Apple Cheesecake Cupcakes

2011-11-23T19:20:00.000-08:00

Makes 12 Prep: 30 minutes Bake 20 minutes

Just in time for Thanksgiving, give the gift of a sweet and savory treat that will surely have no problem finding a space in the fully turkey bellies of our families. These little Caramel Apple Cheesecake Cupcakes are so velvety smooth and delightful going down it will be hard to just eat one. I made these the day before Thanksgiving and could not wait until they were done to test them out. My boyfriend Blair and I split one after dinner tonight and we really thought hard about maybe not bring them to the family dinner tomorrow because they were SO good… but tis the season to give thanks and share so we will bring them to my mother’s house tomorrow. Hope you enjoy them as much as we will tomorrow!

Ingredients

5 small to medium gala apples

1 stick unsalted butter (4oz.)

1 cup plus 1 Tbsp. sugar

1 Tbsp. fresh lemon juice

8 graham crackers squares finely chopped

Pinch of salt

12 oz. cream cheese at room temperature

2 eggs

1 tsp. vanilla extract

1 cup walnuts chopped

¾ cup sour cream

The Process

1. Peel and slice apples.

2. In large skillet, melt 3 Tbsp. butter over medium heat. Add apples, 6 Tbsp sugar and lemon juice. Cook until the apples being to caramelize. (about 7 minutes) Lower heat and add 1 Tbsp butter. Cook until all apples are tender. Let cool

3. Line cupcake tine with cupcake papers and preheat oven to 325*.

4. Melt 2 Tbsp butter , then place in a medium bowl. Mix in the finely chopped graham crackers and salt.

5. Add cracker mixture to the bottom of each cupcake paper. Place in freezer to set.

6. Using a mixer combine cream cheese and ½-cup sugar until creamy. Beat in the eggs one at a time. Mix in the vanilla last.

7. Place 2 apple slices at the bottom of each cupcake paper. Keep the remaining apples and sauce at room temperature and covered.

8. Divide the cream cheese mixture evenly into the cups. Bake about 20 minutes.

9. Turn off the oven, open the door slightly and let cool for about 30 minutes. Refrigerate for at least 3 hours or overnight.

10. In a small skillet, melt the last 2 Tbsp butter. Add the walnuts and 2 Tbsp. sugar and cook, stirring unit roasted. (4 minutes) cool on paper towel.

11. Arrange the reserved apples with their juices on top of the cupcakes. Stir the remaining 1 Tbsp. sugar with the sour cream. Top the cupcakes with the sour cream and candied nuts.

12. Enjoy!

Crispy Buffalo Chicken Roll-ups

2011-11-06T07:00:00.000-08:00

Prep: 15 Minutes Bake: 30 Minutes

Chicken is something that I am always looking for to cook differently. I mean… you can only grill and use shake-n-bake so many times before your chicken dinner becomes dull and unsatisfying. The Crispy Buffalo Chicken Roll-ups not only provide the crunch of a good piece of fried chicken but it is stuffed with melted goodness of cheese! What more could your dinner plate ask for!

Ingredients

4 boneless skinless chicken breast halves (about 6oz each)

¾ tsp. of salt

½ tsp. of pepper

¼ cup crumbled blue cheese

¼ cup hot pepper sauce

2 Tbsp. mayonnaise

1 cup crushed cornflakes

The Process

1. Flatten chicken breast to ¼ inch thickness. Season with salt and pepper; sprinkle with blue cheese.

2. Roll up each from a short side and secure with toothpicks.

3. In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11X7 inch baking dish.

4. Bake, uncovered, at 400* for 30-35 minutes or until the chicken is no longer pink inside.

5. Enjoy!

Chicken Yellow Curry

2011-09-12T20:40:00.000-07:00

Prep: 10 minutes Cook: 20 minutes

When I first met my boyfriend’s parents, we went to a little Thai food restaurant called Table for Two located in Riverside. I was really nervous because one I was meeting Blair’s parents for the first time and two because I had never eaten Thai food and was stressed as to what I would have to order. To make a long story short I fell in love with two things that night; Blair’s parents and the yellow curry. Of course, I was too scared to order it but Blair did and I think I ate more of his food than he did! Since then I have been trying to perfect a recipe that I could make at home and enjoy eating spoonfuls all to myself. If you have never enjoyed curry before it is a must and is so delicious! Enjoy!

Ingredients

2 Serrano chilies, halved and seeded

1 carrot, peeled and cut into small chunks

1 onion diced

¾ oz. fresh ginger; peeled- don’t skip this! It add so much flavor

2 Tbsp. Vegetable oil

13.5 oz. can coconut milk

1 ½ tsp. curry powder

4 boneless skinless chicken breast, cooked and cut into cubes

1 cup white rice

The Process

1. In a frying with a little oil, cook lightly seasoned chicken breast until no longer pink inside. Cut into cubes.

2. In a medium pan, add 1 cup white rice and 2 cups water. Bring to a boil then lower the heat and cover until the rice has absorbed all the water and is fluffy.

3. Finely chop (or put into a food processor) Serrano’s, carrot, onion, and ginger. Combine making it look like a marinade.

4. Heat oil in a skillet over medium heat; add vegetables and cook to soften; about 3 minutes

5. Add coconut milk and curry powder and bring to simmer; add chicken and simmer until cooked through, 3-5 minutes

6. Season with salt and serve over white rice.

7. Enjoy!

Thai Chicken Drumsticks

2011-09-11T17:18:00.000-07:00

Prep: 15 minutes Marinade: 3 hours-Overnight

Bake: 50 minutes

These Thai Chicken Drumsticks are so juicy and flavorful you will find yourself eating way more chicken than you thought you ever could. The marinate is simple, including cilantro stems, garlic, oyster sauce and a little lime juice. Once the chicken is marinated, you simply pop them into the oven and presto… you have yourself some delicious chicken. The only hard part about this recipe is waiting the three hours for the chicken to fully gather all of the flavorful ingredients. An optional side for the Thai Chicken is some fluffy white rice and a light cucumber salad. Enjoy!!

Ingredients

1/2 bunch cilantro stems

3 cloves of garlic

2 Tbsp. oyster sauce

1 lime

Salt and pepper

8 chicken drumsticks

Optional side dish: 1 ½ cups jasmine rice

The Process

1. Finely chop the cilantro stems and garlic. Add it to a medium to large bowl and mix in oyster sauce, half of the limejuice and ½ tsp. each salt and pepper.

2. Once the marinade is mixed together, toss the chicken in the bowl completely covering the chicken. Cover and refrigerate for at least 3 hours.

3. Preheat the oven to 400*. Place the chicken on parchment lined backing-sheets and bake, turning once, until cooked through, 45-50 minutes

4. While the chicken is cooking, in a medium saucepan combine the rice, 2 1/3 cups water and ½ tsp. of salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes and then fluff with a fork.

5. Once the chicken and rice and finished you can now plate and enjoy!

Veggie Oatmeal Chocolate Chip Cookies

2011-08-21T21:17:00.000-07:00

Prep: 15 minutes Set: 30 minutes

Bake 15-17 minutes a tray

If you could not already tell by my posting, one of my favorite things to make is desserts! I found this recipe in an Every Day with Rachael Ray magazine and I thought it was so cleaver with adding a secret hidden ingredient that you normally do not fine in oatmeal cookies; zucchini. If any of you have zucchini growing in your garden you are probably like me and thinking at this point… what the heck and I going to do with all of this zucchini?? Well folks I have an answer! Shred up zucchini and put it in your cookies. When I gave these cookies to my family they could not even tell that I added it and continued to eat mass quantities. Once the secret was revealed they were a little confused and semi-weirded out that I would put vegetables in cookies but they continued to eat them all =)

Ingredients

1 cup flour

½ tsp. baking soda

½ tsp. salt

6 oz. room temp. butter

¾ cup light brown sugar

¾ cup granulated sugar

1 egg

3 cups rolled oats

1 packed cup of shredded zucchini

¾ cup chocolate chips

¾ cup cream cheese, optional

The Process

* Heat oven to 350*

1. In a bowl combine flour, baking soda, and salt.

2. In the mixer, beat butter and sugars at high speed until fluffy.

3. Beat in egg at medium speed, then add flour mixture.

4. Stir in oats, zucchini, and chocolate chips, Let it sit for 30 minutes.

5. Bake about ¼ cupfuls on two cookie trays at 350*, switching the trays half way through, until golden brown.

6. You can now eat the cookies as is or sandwich each with a spoonful of cream cheese. YUM!!

French Dip Sandwiches

2011-08-15T19:00:00.000-07:00

Prep: 5 minutes Cook: 8 Hours

The traditional French Dip Sandwich will always be a crowd pleaser, wither you are going to a picnic or thinking of something outside of the box to make for dinner. As I have said many times before I love any recipe that can be thrown together in minutes and then forgot about until it is ready to serve. This French Dip recipe is perfect for an on the go parents who really does not have time to whip up a gourmet meal every night. Since I just started by first year of teaching I am going to live on these types of recipes for awhile until I adjust to my new routine. Enjoy!!

Ingredients

3 pound beef boneless chuck roast

1 ½ cup water

1/3 cup soy sauce

1 tsp. dried rosemary leaves

1 tsp. dried thyme

1 clove garlic, finely chopped

3 or 4 peppercorns

1 loaf French bread

The Process

1. Trim excess fat from beef. Place beef in a slow cooker.

2. Mix all ingredients in a small bowl; minus the bread.

3. Cover and cook on low heat setting 7 to 8 hours or until the beef is tender

4. Skim fat from the surface of juices in slow cooker; discard the peppercorns. Remove beef from slow cooker.

5. Cut beef into thin slices. Cut bread into about 5 pieces, cut horizontally in half. Fill bread with beef.

6. Serve with the remaining juices in the slow cooker for dipping.

7. Enjoy!

Roasted Pepper Salad with Cherry Tomatoes

2011-08-06T17:03:00.000-07:00

Prep: 20 minutes Broil: 20 minutes

The best part about making this recipe was the fact that I had most of the ingredients in my garden! Yes… It’s FINALLY starting to produce. While the list of ingredients is rather long, trust me this recipe is not one to pass up. It brings such a colorful and irresistible addition to the table it will even catch the eye of non-veggie eaters in your house. This Italian style salad is designed to be a wonderful side dish to your favorite Italian inspired meal. So toss out that boring cesar salad and step up your veggie intake by trying out this recipe!

Ingredients

2 each large sweet yellow, red and green peppers

1 small red onion

6 Tbsp. Olive Oil

3 Tbsp. Balsamic Vinaigrette

1 Tbsp. each minced oregano, rosemary, basil and parsley

1 garlic clove

½ tsp. garlic powder

½ tsp. cayenne pepper

½ tsp. pepper

¼ tsp. salt

1 cup cherry tomatoes, cut in half

8oz. fresh mozzarella crumbled

5 fresh basil leaves

The Process

1. Turn your oven to a broil. Place all the bell peppers on a cookie sheet and place them into the boiler. Once the peppers start to blacken and bubble, use tongs to rotate to each side until all the sides are blister and black.

2. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

3. Peel off and discard the skin on the peppers. Remove the stems and seeds. Cut the peppers into thin strips and place in a large bowl. Add the onion.

4. In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt.

5. Pour the oil mixture over the peppers and toss to coat. Cover and refrigerate for up to 4 hours.

6. When you are ready to serve, allow peppers to come to room temperature. Place on a serving plate and top with tomatoes, cheese and basil leaves.

Pair this dish with your favorite Italian recipe!

Chocolaty Brownie Cups

2011-07-24T20:09:00.000-07:00

Prep: 15 minutes Bake: 22 minutes

Cool: 40 minutes

So I know that I have already given you a recipe for the famous VanderMolen Brownies but I just had to add this amazing new recipe that I recently tried out… and love! I adore cupcakes and obviously I think brownies are amazing so I had the idea to combine the two concepts into one tasty dessert. The Chocolaty Brownie Cups are a moist and chocolaty piece of decadent heaven that are then topped with a creamy chocolate sauce and fresh raspberries I got from a local farmers market. Now, you don’t have to use raspberries, get creative and use your favorite fruit or cupcake decoration to present this tasty treat! Enjoy!!

Ingredients

1 box of fudge brownie mix

¼ cup water

½ vegetable oil

2 eggs

2/3 cup heavy whipping cream

½ bag (6oz.) semisweet chocolate chips

Fresh Raspberries, or another favorite fruit and/or sprinkles

The Process

1. Heat oven to 350*

2. Place cupcake wrappers in one cupcake tin (this batch makes 12 brownie cups)

3. Stir brownie mix, water, veg. oil, and eggs until combined.

4. Fill cupcake cups about ¾ full with the batter. Bake for 20-22 minutes or until a toothpick inserted in the brownie cups comes out clean.

5. Cool 10 minutes. Remove Brownie Cups from the pan and let them cool completely for about 30 minutes. If you are in a hurry, place them in the refrigerator for about 10 minutes.

6. While the Brownie Cups are cooling, heat the whipping cream in a saucepan over a low heat just until it is hot, not boiling.

7. Once hot mix in the chocolate chips with the heavy whipping cream like so…

8. Stir the chocolate until melted. Let stand for a few minutes to allow the sauce to thicken.

9. Spoon the chocolate mixture onto the top of the cooled Brownie cup and top with your favorite fruit or cupcake topping.

10. Enjoy!

Chunky Chicken Chili

2011-07-21T20:18:00.000-07:00

Prep: 5 minutes Cook: 9 hours

My Chunky Chicken Chili provides a nice and light variation to a traditional chili dish without losing the yummy chili flavoring. As I have mentioned before, I love recipes where I toss everything together and then forgetting about it until dinnertime. It always turns out as if I have been slaving in the kitchen for hours when in fact my Crockpot has been doing all the hard work. There are many different options for this chili recipe, for a little extra spice use a hot chili seasoning instead of a mild and add hot chili peppers instead of the mild green. If you do not feel comfortable using hominy; found in the can vegetable section of the grocery store, you can use black or chili beans. So sit back and relax and let your slow cooker do all of the hard work for you! Enjoy!

p.s. Make sure to pair your Chunky Chicken Chili with the homemade Corn Muffin and Honey Butter recipes found below!

Ingredients

2 pounds boneless, skinless chicken thighs

2 cans diced tomatoes (14 oz each)

1 can of green chilies

1 can tomato sauce

1 envelope mild chili seasoning mix

1 cans hominy (15 oz each) drained

Sour cream, if desired

Cilantro, if desired

The Process

1. Place chicken in slow cooker. Mix tomatoes, tomato sauce, green chili, and chili seasoning in a large bowl and pour over chicken.

2. Cover and cook on low heat setting 7 to 9 hours or until chicken is no longer pink in the center.

3. Stir to break up chicken, or take it out and chop. Stir in hominy.

4. Cover and cook on a low heat setting for 15 minutes until chicken chili is heat through.

5. Top with a spoon full of sour cream and a dash of cilantro.

6. Enjoy!

DIY Corn Muffin Mix

(Courtesy of Rachel Ray)

Prep: 5 minutes Bake: 15 minutes

Ingredients for the dry mix

6 cups flour

1 cup sugar

4 cups corn meal

¼ cup baking powder

1 Tbsp. salt

2 tsp. cinnamon

Extra Ingredients to Bake

1 cup milk

2 eggs

4 Tbsp. melted butter

1 tsp. vanilla

The Process

1. To make the dry mix, whisk together all dry ingredients and store in an airtight container. This mix will make 5 dozen muffins

2. To make 1 dozen corn muffins, whisk milk, eggs, butter, and vanilla with 2 ¼ cups of the dry corn muffin mixture.

3. Blend together and transfer to a greased cupcake pan and bake at 400* for 15 minutes.

4. Top delicious muffins with regular or honey butter.

* To make honey butter simply thaw a stick of butter to room temperature and mix in ¼ cup of honey.

Authentic Carne Asada Marinade

2011-07-13T13:23:00.000-07:00

Prep: 10 minutes Marinade: At least 1 hour

Grill: 15 minutes

I could not think of anything tastier to place on the grill than some thin and juicy strips of carne asada. This traditional Mexican Carne Asada marinade recipe will marinade 5-6 pounds of meat and can be easily halved or doubled to fit your eating needs. While the long list of ingredients below might seem a little daunting, I guarantee that most of it will be common things found in most kitchen pantries. Plus this combination of yummy and smell good ingredients are a must to make your Carne Asada tacos/burritos the tastiest they could be.

Ingredients

1/4 cup vegetable oil
1/2 cup red wine vinegar (can substitute with white vinegar)
1/3 cup lime juice (can substitute with lemon juice)
1/3 cup orange juice
1 cup water
2 tablespoons peeled fresh garlic - crushed
1 tablespoons white pepper
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon Mexican oregano
1/4 teaspoon ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped (no stems)

The Process

1. Combine all ingredients in a large bowl and whisk to combine.

2. Place Carne Asada in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour Carne Asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour before grilling.

3. After the beef is marinated. Place the beef on the grill turning the beef only once after about 5-7 minutes depending on how thick your Carne Asada is.

4. Slice up the Carne Asada in small strips and serve with small corn/flour tortillas to make tacos or a larger flour tortilla to make yummy burritos.

5. Enjoy!

Cake Pops!

2011-07-08T15:24:00.000-07:00

Prep: 10 minutes Bake: 25 minutes

Assemble/Cooling: 3-4 hours

When I was first introduced to these at the Starbucks Drive-Thru, it was love at first bite! A Cake Pop is a little ball of moist cake heaven that is dipped in candied chocolate, which is then placed on a lollypop stick. After continuously pairing a Starbucks Birthday Cake Pop with my morning latte, it dawned on me… why am I not making these! So here is my first attempt at making Cake Pops! Enjoy!

Ingredients

1 box of your favorite cake mix, I chose Red Velvet and Funfetti

(each box requires 3 eggs, 1 cup water, 1/3 cup veg. oil)

Large bowl

2 bags of candy melts, found at Michaels or JoAnns (any color)

1 container of your favorite frosting; I love butter cream

1 bag of lollipop sticks; also found at Michaels

Styrofoam blocks; optional, this is what I used to hold the Cake Pops up (Michaels)

The Process

1. Follow baking instructions according to your chosen cake mix.

2. After cake has settled but is still warm remove cake into large mixing bowl and crumble.

3. Add ½ - ¾ cup frosting into the crumbled cake. Have fun getting messy by mashing and messing the cake and frosting with your hands and begin forming small balls the size of a ping pong ball.

4. Melt a half a bag of candy melts, following the instructions on the bag. Once the candy is melted, drip one end of the lollipop stick into the candy and insert it into the cake ball. Allow the balls to chill for 2 hours to overnight in the refrigerator, or freeze them for an hour if you are in a hurry.

5. Melt the remaining chocolate or flavored melting candies in a double boiler or microwave.

6. Dip each cake ball individually in the melted topping, and rotate each ball while dipping in order to release any excess.

7. Place each cake pop stick on the Styrofoam tray. Immediately apply sprinkles or edible decorations, as the candy topping will set quickly.

8. Place the pops back in the refrigerator or freezer for about an hour to further set the topping.

9. Enjoy!

Fourth of July Inspiration

2011-06-29T23:06:00.000-07:00

With the Fourth of July weekend just around the corner I am going to provide you with two recipes that can be served as a side or appetizer for your weekend BBQ. First up is the Meatball Casserole! This quick fix will easily please your hungry guest. Place this casserole next to a few napkins and toothpicks and your guests will surly help themselves to this meaty and cheesy goodness. After having a savory meatball, your guests can crunch into this unique appetizer; Fried Green Tomatoes!! This dish can be served as an appetizer or as a tasty side to the hamburgers and hotdogs on the grill. Make sure to provide a home-style ranch dipping sauce to balance the salty and tartness of the green tomatoes.

Thursday I will be attempting to make Cake PoPs! Yes, those god sent mini-desserts that Starbucks recently started caring. This could be a very dangerous recipe to know how to whip-up, but what a cute dessert to provide for your guests as you watch the fireworks in the sky!

Meatball Casserole

Prep: 15 minutes Bake : 45 minutes

Ingredients

About 10-12 slices of French bread

3 Tbsp. Extra Virgin Olive Oil (EVOO)

1 pk. (18 oz.) frozen Italian-flavored or regular meatballs, healthier option use ground turkeyballs

1 medium red bell pepper

½ white onion

1 ½ cup tomato pasta sauce, choose your favorite flavor

1 cup shredded mozzarella cheese

The Process

1. Heat oven to 350*

2. Spray pie plate, 10x1 ½ inches with cooking spray

3. Brush one side of bread slices with EVOO. Line the bottom and side of pie plate with bread, oil side up and slightly overlapping… like so

4. Bake for about 5 minutes or until the edges are light brown

5. While the bread is cooking, toss meatballs, bell pepper, onion and pasta sauce in a large bowl

6. Bake uncovered 30 to 35 minutes or until hot in the center. Sprinkle with cheese. Bake about 5 minutes or until the cheese is melted.

7. Enjoy.

Fried Green Tomatoes

Prep: 5 minutes Fry: 15-20 minutes

Ingredients

1 egg

Vegetable Oil, depending on the size of the pan will determine how much you will need

About 5 large green tomatoes, if serving for a BBQ you might need to make more

½ cup flour

½ cup yellow cornmeal

1 Tbsp. chili powder, optional

1 Tbsp. cayenne pepper, optional

Salt, to sprinkle on after the frying

The Process

1. In a large saucepan or deep fryer heat vegetable oil over a medium high heat; the oil should be about an inch deep

2. Slice all the tomatoes… like so

3. In two shallow bowls; one should contain egg and the other flour, cornmeal, chili powder and cayenne pepper mixture… like so (sorry this was taken midway through when things were a little messy)

4. One at a time, take a tomato slice and drench it in the egg. Directly from the egg mixture cover it in the flour mixture. From there the tomato goes straight into the hot oil. Repeat the process until there is about 4-5 slices in the oil.

5. Turn slices over after about 4 minutes have passed or they appear to be a golden brown color.

6. Remove the slices from the oil after both sides are a nice golden brown. Place on a plate that a paper towel placed over it. Sprinkle with salt while still hot.

7. Repeat steps 4-6 until all the tomato slices are gone.

8. Tomato slices can be stored in a 250* oven for about 30-45 minutes to keep warm or until served.

9. Enjoy!

Meatlovers Pizza Bake

2011-06-27T09:35:00.000-07:00

Prep: 15 minutes Bake: 35 minutes

It’s meaty… It’s cheesy… and it’s all in one dish! The Meatlovers Pizza Bake is sure to please when it comes to picky eaters because it taste like you are biting into a meatlovers pizza itself. To top off the meaty cheesy goodness, it is served great with some crispy buttery garlic bread. So dish up and enjoy this little piece of recipe heaven!

Ingredients

3 cups rotini pasta

1 pound spicy Italian sausage

1 medium onion, chopped

1 small red bell pepper, chopped

¼ cup water

4 oz. Canadian-style bacon, cut into fourths

1 jar pizza sauce

Sliced mushrooms-optional

¾ shredded pizza cheese blend

The Process

1. Heat oven to 350*. Spray casserole dish with cooking spray.

2. Cook and drain pasta in a large saucepan as directed on the box. Return the pasta to the saucepan.

3. While the pasta is cooking, cook sausage and onions in a large skillet until the sausage is not longer pink; drain the fat.

4. Add bell peppers, water, bacon, pizza sauce, and mushrooms into the sausage mixture; stir to combine all the ingredients.

5. Add the meat mixture into the pasta and stir, Spoon pasta mixture into casserole dish, sprinkle the top with cheese.

6. Cover and bake 30 to 35 minutes. Enjoy!!

Sorry, I could not get this picture to rotate for the life of me!

Spicy Molasses Pulled Pork Sandwiches

2011-06-23T16:34:00.000-07:00

Prep: 5 minutes Cook: 9 hours

I love it when I come across a recipe or get a tasty idea that requires a minimal amount of ingredients and time spent in the kitchen when I know that I will be on the go all day. This recipe fits both of those requirements but is so tasty and yummy that your family will think that you slaved away in the kitchen all day. The Spicy Molasses Pulled Pork Sandwiches only takes 4 steps to get it from the pantry to the kitchen table and best yet, it only takes 5 ingredients to do so. Enjoy!!

Ingredients

3 ½ pound pork boneless loin roast

2 Vegetable broth cubes- crushed up

2 Tbsp. molasses

¼ tsp. cayenne powder

12 hamburger buns

The Process

1. Place the pork roast in the Crockpot. Top the roast with broth cube, molasses, and cayenne powder.

2. Cover and cook for about 9 hours.

3. Remove the pork from cooker; place on the cutting board. Shred pork using 2 forks. Stir shredded pork into juices in cooker.

4. When serving remove pork with slotted spoon and top with your favorite BBQ sauce if desired!

5. Enjoy!!

Portobello and Chicken Fajitas

2011-06-21T18:23:00.000-07:00

Prep: 15 minutes Cook: 15 minutes

This quick and easy 30 minute meal provides a little something extra to the regular fajitas taste. This recipe could be made with chicken or steak and is served great with my homemade Spanish rice; which can be located on the 5/8-5/15 tab to the right. By tossing the chicken/steak with chili powder and garlic before it hits the skillet, the flavors sink into this simple summer dish.

Ingredients

1 lb. skinless, boneless chicken thighs; cut into strips

1 ½ tsp. chili powder

4 cloves garlic, minced

1 package flour tortillas

3 Tbsp. Extra Virgin Olive Oil

2 large bell peppers; cut lengthwise into ½ -inch-wide strips

1 large red onion, cut into about 8 wedges

4 Portobello mushroom caps; sliced ¼ inch thick

1 container whole-milk greek yogurt, for serving

The Process

1. In a medium bowl, toss chicken/steak with chili powder and half of the garlic

2. Wrap the tortillas in a sheet of foil, place in the oven and turn too 300*. Let them warm while you cook the meat and veggies.

3. Heat a 12 inch skillet over medium heat until hot. Add 1 ½ Tbsp. of Extra Virgin Olive Oil (EVOO) the chicken/steak; season with salt and pepper.

4. Cook, stirring, until the chicken is no longer pink. Using tongs or a fork, transfer the chicken into a bowl.

5. Add the remaining 1 ½ Tbsp. of EVOO, garlic, peppers and onions to the skillet the chicken was cooking in. Cook over a medium heat, stirring, until veggies start to char.

6. Stir in mushrooms and cook, stirring occasionally, until the onion is crisp-tender.

7. Return the chicken to the pan and cook, stirring, until the veggies are tender and the chicken is hot. Season with salt and pepper to taste.

8. Serve the chicken-veggie mixture with warm tortillas and greet yogurt. Enjoy!!

Cheesy Popper Sliders

2011-06-19T14:40:00.000-07:00

Prep: 20 minutes Grill: 10 minutes

If you are looking for an amazingly good burger recipe that is different from the everyday burger or you want to impress your friends at your next home BBQ then you need to try this recipe. The Cheesy Popper Sliders are the perfect combination of spice and cheese without losing the flavor of a nice beef burger. The inspiration for this recipe came from a recent EveryDay with Rachel Ray magazine; if you are looking to kick up the level of spice, her recipe includes fresh jalapeno’s and fresco chile peppers as a topper to the sliders. I am a little weak when it comes to spicy things so I took this recipe down a notch and used the cheesy jalapeno bread that I had my eye on when I went to the grocery store. Hope you enjoy these sliders as much as my family did =)

Ingredients

8 oz cream cheese

2 Tbsp. grated onion

1 large garlic clove finely chopped

½ ground cumin

Salt and pepper

Small handful of cilantro, finely chopped

2 lbs. ground beef

1 brick sharp yellow cheddar

4 loaves of cheddar and jalapeno bread- found in the bakery section

The Process

1. Preheat an outdoor grill, indoor griddle or grill pan to medium high heat.

2. Combine cream cheese, onion, garlic, cilantro and cumin in a small bowl. Season with salt and pepper to your liking.

3. Divide up ground beef into about 12 small patties; if you want sliders, and about 8 larger patties for hamburger style.

4. Season the beef with salt and pepper and coat with extra virgin olive oil. Place the beef on the grill for about 2-3 minutes.

5. Flip the beef and top with a nice spoonful of the cream cheese mixture and sliced cheese.

6. Grill the beef with the lid down, or a tent with foil for indoor grilling, until the cheese is melted. Serve on top of the cheesy jalapeno bread, cut the bread in half for proper sizing.

7. Enjoy!!

Recipe for the fried green tomatoes will be coming soon!

The Famous VanderMolen Brownies!

2011-06-15T17:29:00.000-07:00

Prep: 1o minutes Bake:55 minutes

For as long as I can remember, my mother’s brownie recipe has been in high demand for any celebration, work event, or just because desserts are always welcomed. The recipe itself is rather easy and many of you have probably used the same exact recipe that I am going to provide. The true art to this recipe requires some minor tweaks to the recipe provided on back of a Betty Crocker box of brownie mix. Here is the secret for making The Famous VanderMolen Brownies. First, we use 3 boxes of brownie mix to make our brownies nice a thick. Second, you need to have the right size baking pan in order for your brownies to bake properly. For MANY years, my family has had only one pan that was the right size to cook our brownies in; it had no brand or size for us to find a new one. Recently, my mother found a deep cookie sheet that was a very similar size. Lastly, we have mastered the time and temperature that these brownies need to bake to be the perfect mixture of cake and fudge.

Ingredients

3 Boxes of Brownie Mix-brand does not matter; target has the best prices and it often goes on sale for .99 cents at StaterBrothers

** Triple the needed ingredients on the back of the brownie mix box; this is what I use…

6 eggs- some call for 3 eggs for each box, use 9 if you like a cake textured brownie, I prefer brownies a little fudge like so I use 6

¾ cup water

1 ½ cup vegetable oil

Cookie sheet 16X12X1

2 cups of semisweet chocolate chips- optional

1 ½ cups chopped walnuts- optional

The Process

1. Preheat oven to 325*

2. Mix all ingredients together in mixer-boxes of brownie mix, eggs, water, and veg. oil.

3. Grease a 16X12X1 pan with shortening or butter.

4. Pour the brownie mixture into the pan, even it out with a spoon. Top with semisweet chocolate chips and chopped walnuts if desired.

5. Bake on 325* for 50-55 minutes

6. Let brownies cool for at least 1 hour and Enjoy! Makes about 35 brownies

Tasty Chocolaty Tart

2011-06-14T15:19:00.000-07:00

Prep: 10 minutes Bake: 40 minutes Cool: 1 hour

My chocolaty tart has a nice balance of texture and sweetness to make any chocolate lovers mouth water. This chocolaty treat is paired great with a dollop of cool whip or a nice cold scoop of vanilla bean ice cream and a small cup of tea. The crust is made out of flour, butter, and eggs with the filling consisting of semisweet chocolate, sweetened condensed milk, vanilla, and walnuts.

Ingredients

½ cup butter softened

1 cup flour

1 egg

1 tbsp. butter

1 can (14oz) sweetened condensed milk

1 bag (12 oz) semisweet chocolate chips

½ cup chopped walnuts

1 tsp vanilla

The Process

1. Heat oven to 400*. Cut 1/3 cup butter into flour inside a medium bowl. Mix together until crumbly.

2. Mix in egg and beat until dough forms. Press firmly and evenly against bottom and side of ungreased tart pan (9x1 inch pan) Bake 12 to 15 minutes until golden brown.

3. Once the crust is done, reduce the oven heat to 350* . Melt 1 Tbsp. of butter in a medium saucepan over a low heat. Add in the sweetened condensed milk and chocolate chips. Cook low until all chocolate is melted.

4. Once all the chocolate is melted, add in the vanilla and walnuts. Scoop the chocolate mixture into the semi-baked crust.

5. Bake about 25 minutes or until edge is set but chocolate appears moist in the center. Cool completely in pan on wire rack, about 1 hour.

6. Enjoy!!

Sweet Treat Week!

2011-06-13T14:13:00.001-07:00

This week while I am in San Francisco, I plan on enjoying my vacation and indulging in the little sweet pleasures that life has to offer. Most of the treats showcased this week are recipes that I have made within the last couple of weeks and some will be from my trip that will serve as an inspiration for recipes to come. It is my hope that while you read through my tasty tales, you too will be inspired to share some of the sweetness that life has to offer.

Mini-Raspberry Pancake Sandwich

Prep: 10 minutes Cook: 20 minutes

First up on the list is a mini-dessert that cannot be passed up. This Mini-Chocolaty Raspberry Pancake Sandwich was showcased on the Food Network channel a couple weeks ago and I cannot get enough of it! It includes some of the most savory and best smelling ingredients; pancake, raspberry sorbet, and chocolate. The warmth of the pancakes sandwich in the coldness of the sorbet, which is then, partnered great with the warm drizzle of chocolate syrup. The final touch is the sprinkling of fresh raspberries that provide an incredible blend of texture and tart to balance out the chocolate. Enjoy!!

Ingredients

1 ½ cup semisweet chocolate chips

¼ cup heavy whipping cream

2 cups Bisquick

1 cup milk

2 eggs

1 small container of Raspberry Sorbet

Fresh Raspberries

The Process

1. In a medium size bowl mix Bisquick, Milk, and eggs. Wisk together well. Set aside

2. In a medium sauce pan add 1 ½ cup semisweet chocolate chips and ¼ cup heavy whipping cream. Over a low heat, melt ingredients together stirring occasionally.

3. While the chocolate is melting, heat a flat skillet over a medium heat and melt about 1 Tbsp. of butter. Using a 1 Tbsp. measuring scoop, scoop up 1 Tbsp of the pancake mixture and pour it into the skillet. (this will help keep all the pancakes the same size). Cook about 4 at a time like so.

4. Once the pancakes show a nice golden brown underneath, go ahead and flip the pancake. It should look like this.

5. Continue to cook, using all of the pancake mixture. Make sure to watch the chocolate so it does not burn.

6. Once the chocolate is melted and the mini-pancakes are made you can start to assemble your dessert. Place one of the small pancakes on a plate; scoop a nice big spoonful of raspberry sorbet on top of the pancake. Place another mini-pancake on top of the sorbet making it into a sandwich. Take a spoon and drizzle the top of the sorbet sandwich with the melted chocolate. Top the sandwich off with fresh raspberries and enjoy!!

Sour Cream and Crispy Onion Burgers

2011-06-10T16:31:00.000-07:00

Prep: 10 minutes Grill: 15 minutes

Ingredients

2 pounds of ground beef (makes 8 burgers)

1 packet of onion soup mix

1 cup of sour cream

½ cup of dried bread crumbs

1/8 tsp. of pepper

8 sandwich/burger buns- I used onion flavored hamburger buns from target

Leaf lettuce

1 can French onion toppings- usually found on string bean casserole but they are a great topper to a burger!

The Process

1. Heat grill to medium temp.

2. In a large bowl mix ground beef, onion soup mix, sour cream, bread crumbs and pepper together.

3. Shape mixture into 8 patties, about ½ think

4. Place on the grill and cover. Grill for 10 to 15 minutes, turning the patties once, until patties are no longer pink in the center and juice is clear. Top with your favorite cheese if desired.

5. Place the onion patties on your choice of bread and serve with your favorite toppings. Sprinkle French onion rings on top of your onion patties; trust me the little extra crunch is so tasty!

6. Enjoy!

Colorful Penne Pasta

2011-06-08T12:34:00.000-07:00

Prep: 15 minutes Cook 15 minutes Chill: 2 hours

This dish is quick, easy and looks so bright and colorful on your plate! The Colorful Penne Pasta could be served either as a side or main dish and would be paired great with my veggie stuffed zucchini. This colorful pasta is light and full of wonderful tomatoes that will leave your mouth wanting seconds (or thirds) without feeling the guilt =) Enjoy this tasty colorful treat!

Ingredients

3 cups uncooked penne pasta

1 medium red tomato cut into wedges

1 medium yellow tomato cut into wedges

1 orange (or another red/yellow) tomato cut into wedges

¼ cup finely shredded parmesan cheese

Lemon basil Vinaigrette

1/3 cup olive oil or vegetable oil

¼ cup chopped fresh basil leaves

3 Tbsp. of lemon juice

1 tsp. chopped garlic

½ tsp. of salt

The Process

1. In a small bowl combine all the ingredients together for the lemon basil vinaigrette with a wire whisk. Cut all tomatoes into wedges.

2. Cook and drain penne pasta. Rinse with cold water; drain.

3. Toss pasta and half of the vinaigrette in large bowl. Cover and refrigerate 2 hours or until serving.

4. Just before serving, toss pasta, tomatoes and remaining vinaigrette. Serve with cheese.

5. Enjoy!

Veggie Stuffed Zucchini

2011-06-05T19:59:00.000-07:00

Prep: 15 minutes

This simply delicious stuffed zucchini is not only an eye-catcher when you see it on the dinner table but it is wonderful for all lovers and nonlovers of zucchini. It makes the perfect pairing with almost any dish and is stuffed full with tons of flavors that will leave your mouth wanting more. The stuffed zucchini is light and packed full of veggies that are tasty and good for you.

Ingredients

4 small zucchini

1 Tbsp. water

1 ½ cup corn

1 medium red bell pepper- chopped

8 green onions- chopped

1/3 cup basil- finely chopped

1 Tbsp. EVOO

Salt- to your liking

The Process

1. Cut zucchini in half long ways; like so

2. Place the zucchini in a microwavable dish with 1 Tbsp. of water. Cover the dish with plastic wrap, leaving one corner open for ventilation. Microwave for about 3-4 minutes or until the zucchini is tender.

3. Uncover the zucchini. With a spoon, scoop out the inside of the zucchini and place them on a platter or a cookie sheet. Like so…

4. Now it is time to mix up the stuffing. In a medium size bowl combine the corn, red bell pepper, green onion and basil. Top it off with the extra virgin olive oil and salt.

5. Its time to spoon the filling into the zucchini and enjoy!!