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Hot Fudge Cupcakes

2012-01-02T20:53:00.000-08:00

Ahhhh....a new year, a time for resolutions and rigorous diets and workout plans. It seems like everyone resolves to lose weight and workout more or become a nicer person or spend more time with their family. The sad part is, by February, most people forget about their resolutions or give up altogether. I'd like to offer you a chance to take part in a resolution that is sure to be a success...a resolution that I can certainly handle as well. EAT MORE CUPCAKES!!! You can start with these...
What you'll need:

18.25 oz box Devil's Food Cake Mix
1 1/4 cup water
1/2 cup oil
3 eggs
2 Tablespoons Maraschino Cherry Juice
16 oz container Vanilla Frosting (or your homemade frosting)
1/2 tub Whipped Topping
Rainbow Sprinkles
Maraschino Cherries
Chocolate Sauce
-1 cup Milk Chocolate Chips
-2 tablespoons milk

1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. Prepare cake mix according to package directions using water, oil and eggs. Stir in 2 tablespoons maraschino cherry juice.
3. Fill cupcake liners 2/3 full.
4. Bake for 18 minutes. Remove from oven and allow to cool completely.
5. Prepare chocolate sauce by melting chocolate chips in 2 tablespoons milk over low heat, stirring constantly. Remove from heat and allow to cool slightly.
6. In a large bowl, combine frosting and whipped topping.
7. FROST EM!! Spread or pipe frosting onto cooled cupcakes. Spoon a teaspoon of chocolate sauce over the frosting, add some sprinkles and a maraschino cherry.

Makes 24 cupcakes.

Philly Cheesesteak Pasta

2011-11-22T08:40:00.000-08:00

Most of you already know, I am temporarily a stay-at-home mom. Let me say this, it is TEMPORARY. I am currently in the process of jumping through hoops for the Florida Department of Health to renew my Massage Therapy License. Let me also say that my hat goes off to ALL stay-at-home moms. It is hard work, there is never a government regulated break after so many hours on the job and it is the most rewarding thing I have ever done. I have learned a lot of things about my toddler. He's way too smart, he climbs on everything, he can find Sharpie markers when I thought we had none and he has a very intricate filing system. I did not know, until recently, that the couch stores Cheerios and my laundry basket stores everything else...but only in the very bottom. On any given day, if a household item is missing, I have learned that it is most likely in the laundry basket. Just this morning we found daddy's missing car remote, daddy's belt, mardi gras beads, daddy's work laminates...you get the point.

Staying at home has also given me the opportunity to cook more, craft more and relax more. I still hate grocery shopping, so at 5:00pm yesterday, I realized I had NOTHING to make for dinner. Well, almost nothing. You see, this is where the most delicious meals are created...out of necessity or laziness. I'll say necessity. Vegetarians beware...this one is NOT FOR YOU!!

What you'll need:

8 small, very thinly sliced steaks ( I used Steak-ums)
1/2 Green Bell Pepper (chopped)
1/2 Onion (chopped)
1 lb pasta (your choice, prepared according to package directions)
8 oz Cream Cheese
6 tablespoons Butter
3/4 cup Milk
2 tablespoons Garlic Salt

1. Prepare pasta according to package directions. Drain and set aside.
2. Over medium heat, saute chopped onion and bell pepper until tender, about 5 minutes. Remove from pan and set aside.
3. Over medium heat, cook steak until no longer pink (with the Steak-Ums, it only took about 5 minutes). Drain and set aside.
3. In a small saucepan over medium heat, melt together butter and cream cheese, stirring constantly until completely melted. Reduce heat to low. Add milk, a little at a time, until desired consistency is reached. Simmer for 5-10 minutes. Remove from heat and stir in 2 tablespoons garlic salt.
4. Combine pasta, steak, onions and pepper mixture in a large bowl and toss until combined.
5. Pour cream sauce over the top and serve immediately.

Stella Artois Chili

2011-10-16T18:51:00.000-07:00

I've been making chili for a long time. It's one of those dishes that you first learn how to make and then spend years trying to perfect. I think I finally perfected mine this time, with a little help from my friend Stella. You see, we had a friend visiting for our wedding a few weeks ago, and he loves Stella Artois. He drank a few, giggled on the couch, fell asleep, and ultimately forgot that he shoved two behind the milk jug. Oh lucky day. I love beer, but I don't drink often. So, there Stella sat...behind the milk jug for two weeks. I consumed one when I was making my Chocolate Covered Turtles post. Because, ya know, chocolate and beer go together so well. The other went into the most mouth-watering, satisfying, crave-inducing chili I have EVER made. EVER. So, here's to the perfect batch of chili, laced with Ms. Stella Artois.

What you'll need:

1 lb lean ground beef

1/2 red onion (chopped)

1/2 green bell pepper (chopped)

2 14.5oz cans "chili ready" tomatoes (seasonings already in the can)

1 15.5oz can dark red kidney beans (drained)

1 15.5oz can chili beans (partially drained)

2 tablespoons Garlic Salt or Garlic Powder

1 11.2oz bottle Stella Artois

salt and pepper to taste

1. In a skillet, over medium heat cook chopped onion and bell pepper for about 5 minutes or until onion is tansparent. Set aside.

2. In a skillet, over medium heat, brown 1 lb lean ground beef for about 10 minutes or until no longer pink. Drain well.

3. Add browned beef and onion/pepper mixture to slow cooker. Add remaining ingredients and stir well. I recommend pouring the Stella Artois in last, and giving it all a good stir.

4. Cover and cook in slow cooker for 6-10 hours on low. Serves perfectly with corn chips, sour cream, sliced jalapenos, and shredded cheddar cheese.

Simple Stromboli

2011-10-10T18:54:00.000-07:00

Something about Sundays feels right to me. I'm not talking about the running around helter-skelter type of Sunday where you're trying to figure out this week's meal plan while juggling laundry and getting the family ready for the week. I'm talking about "Lazy Sundays". The type of day where no one in the family gets out of their PJ's. The one filled with good movies and family naps, if you're lucky (like me). Yesterday was that type of day for us. We just finished up a LONG, ridiculous week of work where we only got to see each other in passing. Not cool. So, yesterday was our day...nothing on the agenda except relaxation. And stromboli.

We have a favorite restaurant in Montgomery called Mr. G's. Every time we go, my husband orders the stromboli. It's the size of Texas. Yes, he eats the whole thing. Anyway, I've had the intention to make stromboli for some time now, it's just never come to fruition...until yesterday. I don't know why I didn't make it a million times before. It was so simple and so good and the leftovers accompanied us to work today. I suggest you don't follow my example and make a stromboli today....now as a matter of fact. Do it!!
What you'll need:

2 cans refrigerated Pizza Dough
1 package Provolone Cheese (12 slices)
2 cups Shredded Mozzarella Cheese
50 Pepperoni Slices
2 cups fresh mushrooms
2 heaping tablespoons butter
1 tablespoon Garlic Salt
1 can or jar Marinara Sauce

Preheat oven to 400°. Lightly grease a round pizza pan.

1. On a piece of parchment paper, unroll dough from one can. It should be in rectangular shape.
2. Cover with 6 slices of provolone cheese.
3. Cover provolone with 25 pepperoni slices.
4. Cover pepperoni with 1 cup mushrooms.
5. Cover mushrooms with 1 cup shredded mozzarella.
6. Starting with the edge closest to you, begin slowly rolling the dough into a tube. Some stuffing may work it's way out of the ends, simply stuff it back in and keep rolling.
6. Repeat with second can of dough and remaining ingredients ( and any other ingredients you desire).
7. Melt 2 tablespoons butter and 1 tablespoon garlic salt in microwave (about 20 seconds).
8. Brush tops of stromboli with garlic butter.
9. Bake in a 400° oven for 25 minutes or until cheese is melted and top is golden brown.
10. Serve with warm marinara for dipping or spoon over top.

Allow stomboli to stand for 5 minutes before cutting ( can be served whole as well).

Chocolate Covered Turtles

2011-10-08T07:07:00.000-07:00

The day is finally here!! Today, I am a guest blogger on Frosting for the Cause. This website is a gem among many, many charitable websites and causes. I encourage everyone to make a donation to an organization, locally or nationally, that helps fund research for cancer. Nearly every one I know has been affected in one way or another, losing a family member or someone close to them. Please, reach out in your community and do what you can. What you may consider a small donation, is a huge stepping stone in the future of cancer research. It's not always about a monetary donation, volunteering is a great way to help out, too! My post today is about Mrs. Sylvia Richardson. Please, go read my post, donate if you can, and get out there and make a difference! You can view my post at Frosting for the Cause.

Baked Chicken Alfredo

2011-10-04T08:44:00.000-07:00

I haven't posted in a while, over a month to be exact. I promise, there is a good reason for this. You see, there was this guy, a prince charming of sorts and he convinced me to marry him. Being the type of woman that I am, I spent time fretting over details, tying up last minute ideas, and worrying over every possible thing imaginable. I did not spend much time cooking. Terrible idea. While I enjoyed the break from the dishes, I never enjoy a break from making a homemade meal. We ate at lots of wonderful, delicious restaurants. I did NO dishes. Yet, with all these delicious, care-free meals I still wanted to get back to normal. Back to cooking.

On September 17th at 6:00 pm, I married my prince charming and continued on the journey to my happily ever after. It was a beautiful day with LOTS of wonderful food and great times spent with family and friends. It is a day that will forever remain bittersweet to me, a day that is precious, a day when I married the man who forever changed my life.

We've been back home for a little over a week now, and I wasted no time getting back into the kitchen...with new gadgets, no less. So here is my apology for being gone so long. I made you one of my family favorites, Baked Chicken Alfredo. I hope you forgive me.

XOXO

What you'll need:

1 lb Penne Pasta (cooked and drained)

3 boneless skinless chicken breasts

2 tablespoons Butter

1 tablespoon Lawry's Garlic Salt

1 tablespoon Lawry's Lemon Pepper

1 cup Shredded Parmesan Cheese

1 16 oz jar Alfredo Sauce

2 cups Italian Shredded Cheese Blend (or your favorite shredded cheese blend

Preheat oven to 350°. Spray 9x13 glass dish or 2.75 quart casserole dish with non-stick cooking spray.

1. Cook pasta according to package directions. Drain and set aside.

2. Over medium heat, melt 2 tablespoons butter. Add chicken breasts and sprinkle with Garlic Salt and Lemon Pepper. Cook for 5-8 minutes on each side or until chicken is no longer pink and juices run clear. Remove from pan and cut into cubes.

3. In 13x9 inch dish or casserole dish, combine pasta,diced chicken and alfredo sauce. Sprinkle with 1 cup shredded parmesan cheese and mix it up. ( If you're really daring, pour the juices left in the chicken pan into the mix. Trust me, it was a good decision.)

4. Top mixture with 2 cups Shredded Italian cheese blend.

Bake in oven at 350° about 30 minutes or until hot and bubbly and the cheese begins to brown.

Mushroom and Mozzarella Stuffed Chicken Breasts

2011-08-15T08:42:00.000-07:00

All you mushroom haters go ahead...say it...Yuck, gross, ewwwwwwwww. Feel better? Ok, for the rest of us "normal" folks, let's control our urges to lick the computer screen. I wasn't always a mushroom lover but now it seems I can't get enough. I want to put them on everything.

My family had quite an adventurous outing yesterday with wedding shopping. On the way home, with the mini me quietly snoozing in the back, I got a familiar craving. Mushrooms. And Cheese. Like, I've said before, my family is only a few chicken dinners away from growing feathers and clucking, so it was only natural for me to want to pair this insatiable craving for mushrooms and cheese with some chicken. Don't anyone dare to tell me it's "too cheesy" or I will put you in a straight jacket myself.

What you'll need:

4 Boneless, Skinless Chicken Breast Cutlets

1 tablespoon Garlic Salt

1 tablespoon Lemon Pepper

1/4 cup flour

2 tablespoons butter

1 cup frozen sliced mushrooms

1 tablespoon minced garlic

1 tablespoon balsamic vinegar

2 cups shredded Mozzarella cheese (yes, lots of cheese)

Preheat oven to 400°. Spray the bottom and sides of a glass baking dish.

1. Melt 2 tablespoons butter in a saucepan over medium heat.

2. Season the chicken breasts with garlic salt and lemon pepper.

3. Dredge the seasoned chicken breast in flour. You want the chicken to have a very thin coat of flour.

4. Saute chicken breasts for 3-4 minutes on each side or until lightly browned.

5. Remove chicken from pan and drain on paper towels.

6. To the same saucepan, add 1 tablespoon balsamic vinegar, mushrooms, and garlic. Saute for 5 minutes or until mushrooms are tender.

7. Top two of the chicken cutlets with the sauteed mushrooms and garlic.

8. Next, top the mushroom/garlic layer with a handful of cheese.

9. Place another chicken cutlet over the top.

10. Repeat layering with remaining cutlets.

11. Top each chicken breast with the remaining mushroom and garlic mixture.

12. For the final layer, top each "stuffed" chicken breast with remaining cheese.

13. Bake at 400° for 20 minutes or until cheese is bubbly and slightly browned.

Bacon Parmesan Asparagus

2011-08-09T20:14:00.000-07:00

Not many things shock me anymore. I've either seen it, heard it, or done it. We sat down last night to a lovely dinner of Chicken Florentine Quesadillas and Asparagus. It was a typical night in a small apartment. My husband on the couch and me on the floor with my plate on the coffee table. This is the way we prefer to eat...not conventional, I know. But, hey, we're not a conventional family. My toddler, who had already eaten his dinner, was happily playing with the Shrek 3 DVD box. As I was eating, this darling child came over and helped himself to my asparagus. I was already sticking out my hand for what I knew would follow, I call this the "ick, yuck, and spit it out" response. However, the exact opposite happened! He looked at it, stuck it in his mouth, chewed and...wait for it, wait for it....SWALLOWED! The most shocking part of it all? He reached for more. Yes, my friends, I DO BELIEVE there is a vegetable GOD out there. Last night, he smiled on me. Glory!

What you'll need:

12 Asparagus Stalks

2 tablespoons butter

1 tablespoon minced garlic

4 strips of bacon (cooked and crumbled)

1/4 cup Shredded Parmesan Cheese

Directions:

1. In a saucepan on medium heat, melt 2 tablespoons butter.

2. Add asparagus and cook for 10-12 minutes or until asparagus is tender.

3. Add garlic and continue cooking for 2 minutes.

4. In a large bowl, toss asparagus in parmesan cheese.

5. Top with crumbled bacon.

Firecracker Fried Shrimp

2011-07-22T19:43:00.000-07:00

As a child, we can't wait to get older so we can drive, date, get married and have children. Then, we wake up one day, and realize that we have achieved most of what we set out to do. Some of us complain about getting older, and reminisce about being younger. Some of us long for those carefree days when all we had to worry about was what to wear to school tomorrow.

Well, I guess I'm a little different, because getting older has been treating me well so far. Of course, I could certainly do without some things, like bills. Overall though, the most enjoyable thing about getting older is finding newness in established relationships. My little sister is visiting. The same "little girl" that laughed til she couldn't breathe when I walked in the room. The same little girl who was terrified of frogs and police sirens.

That "little girl" is 17 now and we still laugh together like we did when she was 2. The conversations have changed a bit, but the relationship is deeper and more profound. She's no doubt related to me, she carries the same sarcasm and quick-wit that I consider some of my most enjoyable qualities. Yet, when I'm around her, I feel a little more than sisterly-love...she has quickly become one of my best friends. This, is absolutely one of the most beautiful things about growing older. Tonight, we shared one of my favorite meals, and she vows to make it when she gets back home. She has a love for cooking and baking that is quickly growing, and I couldn't be happier. She's always asking for someone to write a blog about her. Little sister-friend, this is all for YOU.

What you'll need:

For the Shrimp:

2 dozen shrimp (peeled, deveined, and butterflied)
2 eggs
1/2 cup milk
1 cup all purpose flour
1/2 cup Panko Bread Crumbs
1 teaspoon Lawry's Garlic Salt
1 teaspoon Lawry's Lemon Pepper Seasoning

For the sauce:

1/2 cup Ranch Dressing
3 teaspoons Sriracha
3 tablespoons mayonnaise

1. Peel, devein, and butterfly the shrimp. Set aside.
2. In a medium bowl, whisk together eggs and milk.
3. In a separate bowl, mix together the flour and bread crumbs. Stir in seasonings.
4. Dip the shrimp in the milk/egg mixture.
5. Roll the shrimp in the flour/bread crumb mixture until shrimp are completely coated.
6. Fry in preheated deep fryer for 3-5 minutes, or until golden brown and crispy. It's best to fry in small batches of 5 shrimp.
7. Drain on paper towels.
8. Prepare the sauce by mixing together ranch dressing, sriracha, and mayonnaise.
9. Toss in sauce until completely coated.

Makes 4 servings.

Very Strawberry Cupcakes

2011-07-13T20:38:00.000-07:00

I like to do things the hard way. I know at least one person who is currently agreeing whole-heartedly with this statement, but I'm sure he's smart enough to keep it a silent opinion. So, when these little beauties were in the brainstorm stage, I was thinking of every way to make it harder than it really had to be. I knew one thing for sure...I had a pint of strawberries that I really needed use. Then I remembered that Duncan Hines makes a Strawberry Supreme cake mix, and the rest is cupcake history. So, if you're interested in death by strawberries, I encourage you to indulge. I'm eating one now and thinking about the 4,557 sit-ups I'm going to have to do to burn it off.

What you'll need:

**For the cupcakes**
1 19.5 ounce box Duncan Hines Strawberry Supreme Cake Mix
3 eggs
1/3 cup vegetable oil
1 1/3 cup milk
1/2 cup fresh strawberries (chopped)

**For the icing**
1 stick sweet cream butter
1 lb box powdered sugar
1/2 cup milk
1 3.4 ounce Strawberry Cream Jello pudding mix (unprepared)

**Topping**
12 strawberries, sliced (stems removed)

Preheat oven to 350°. Line 12-24 count muffin pan with paper liners.

**Prepare the Cupcakes**

1. Prepare cake mix according to package directions, substituting milk for water.
2. Stir in 1/2 cup chopped, fresh strawberries.
3. Fill cupcake liners 2/3 way full.
4. Bake for 15-18 minutes or until toothpick inserted in center comes out clean.
5. Allow cupcakes to cool completely before applying icing.

**Prepare the icing**

1. Melt 1 stick of butter in the microwave.
2. In a large bowl, combine butter and sugar on medium speed until smooth.
3. Add unprepared pudding mix. Mix on medium speed until well blended and PINK!
4. Add milk, 1 tablespoon at a time, until desired consistency is reached. This may be a little more or a little less than the 1/2 cup the recipe calls for.
5. Pipe or spread onto cooled cupcakes.
6. Top each cupcake with 2 strawberry slices.

**TIP**
When working with buttercream frosting, consistency is key. If it is too runny, simply add a little more powdered sugar and blend well. If it is too stiff, add more milk and blend well.

See how easy that was? I'm still shocked, I think I need another cupcake.

Caramel Coffee Cupcakes

2011-06-21T14:00:00.000-07:00

Coffee used to be part of my morning ritual, everyday. I have really cut back in the last few years, but every now and then I get a craving for Caramel Macchiato which can only be satisfied by waiting in line at StarBucks. One particular day, as I was growing more and more impatient ( I know, what you're thinking...sweet innocent me being impatient? No way, not this angel.) I got the urge to combine coffee with cupcakes. Lucky me, StarBucks had a special on their Caramel Via packets. Now, fast forward about 6 months (Me...procrastinate? Not in a million years.). Husband? Out of town. Baby? Fast asleep. Dog? Upside down and drooling on the couch. Mama? Battling a sweet tooth from the underworld. This, my friends, is when I remembered that glorious purchase 6 months ago. I love me for thinking ahead. Almost as much as I love cupcakes.....almost.

What you'll need:

For the cupcakes:
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup unsalted butter (at room temperature)
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (3.4 oz) box of butterscotch pudding mix (unprepared)
1/2 cup milk
4 tablespoons strongly brewed coffee (I used Caramel Flavored StarBucks Via)

For the Frosting:
1 (8 oz) container frozen whipped topping (thawed)
1 (3.4 ox) box butterscotch pudding mix (unprepared)

For the Topping:
12 teaspoons caramel sauce (one teaspoon for each cupcake). I used Hershey's Caramel syrup.

Directions:

Preheat oven to 350°. Line 12 count muffin pan with cupcake liners.

1. Prepare coffee according to package directions. Set aside and allow to cool completely.
2. Cream together 1/2 cup butter and 2/3 cup sugar until smooth.
3. Add eggs one at a time. Mixing well after each.
4. In a separate bowl, whisk together flour, baking powder, pudding mix, and salt.
5. To the butter and sugar mixture, alternate adding flour mixture and milk, beginning and ending with flour mixture. Mix well after each addition.
6. Stir in 4 tablespoons of cooled coffee.
7. Pour into paper cups and bake at 350° for 25-30 minutes.
8. Remove from oven and allow to cool completely before frosting.

For the Frosting:

In a large bowl, stir together whipped topping and pudding mix until streaks disappear. Spread onto completely cooled cupcakes. Top with 1 teaspoon caramel sauce.

***NOTE*** Store cupcakes in the refrigerator. The whipped frosting will melt if left at room temperature.

Easy Peach Cobbler

2011-06-09T12:33:00.000-07:00

Peach cobbler. It's a beautiful thing. It makes me happy in the warm and...follow me here...ooey gooey inside kind of way. You know, that true happiness that emanates from some place deep inside you. The type of happy that makes you smile stupidly at passers-by and skip around humming sickeningly annoying songs. The type of happy that I need on some days, like days when I feel like ripping the heads off of pretty pink stuffed bunnies. No, don't hide your children from me, just use this recipe and make me some peach cobbler. I'll be hearing blue jays singing in no time.

What you'll need:

1 cup sugar
1/2 cup unsalted butter (room temperature)
1 cup all purpose flour
1 teaspoon baking powder
1 cup milk (whole milk works best)
1 can sliced peaches in heavy syrup (do not drain the syrup)

Directions:

Preheat oven to 350°. Spray an 8x8 baking dish with non-stick cooking spray.

1. In baking dish, mix together butter and sugar using a fork.
2. Sift together the flour and baking powder.
3. To the butter and sugar mixture, alternate adding flour and milk until smooth. Mix well after each addition.
4. Pour peaches and syrup over the top.
5. Bake 25 minutes or until bubbly and top is golden brown.

Chicken Tostadas with Fresh Pico de Gallo

2011-05-23T08:59:00.000-07:00

What a glorious weekend we had. Saturday morning, we woke up and headed over to a festival in Gulf Shores, AL. I've always said that "If I ever see a Foo Fighters Show, I can die a happy woman." Well, I guess I can cross that wish off my bucket list. Oh....gush....I heart Dave Grohl. It was amazing. Hot as hell, but amazing. The drive home was ridiculous...bumper to bumper traffic for an hour and a half. Ugh. Please explain this hold up to my protesting stomach. By the time we got home, we were way too tired to eat. I decided that Sunday we deserved a fabulous (yet easy) dinner. These turned out way better than I expected and the fresh Pico de Gallo was delish!

What you'll need:

For the Chicken:
2 boneless, skinless chicken breasts
1/4 cup Italian Dressing
1.25 ounce packet of Taco Seasoning

For the Pico de Gallo:
3 Roma Tomatoes (chopped)
15 sprigs Fresh Cilantro
1/2 Red Onion (chopped)
1 tablespoon Garlic (minced)
Juice of 1 Lime

6 corn tortillas (fried)
Vegetable Oil (about 1 inch when poured into a skillet)

For Topping:
2 cups Fresh Shredded Lettuce (divided)
1 cup cheddar cheese (divided)
1/2 cup Sour Cream (divided)

Directions:

Prepare Pico de Gallo:

Combine chopped tomatoes, onion, cilantro, and garlic in a large bowl. Squeeze the juice of one lime over the mixture. Stir well and let sit for at least 1 hour.

Prepare the Chicken:
In a slow cooker, cook the chicken breasts in Italian Dressing on low for 4 hours. Remove from crock and shred with 2 forks. Add taco seasoning to the broth in the crock and stir. Return shredded chicken to crock and turn off.

Heat one inch of oil in skillet over medium heat. Cook one tortilla at a time, about 1 minute on each side, until golden brown and crispy. Drain on paper towels.

Top fried tortillas with seasoned chicken, cheese, lettuce, pico de gallo, and sour cream (plus any other toppings you desire).

Makes 6 servings.

Cajun Chicken Pasta

2011-05-19T07:33:00.000-07:00

I'm sure everyone has noticed that I haven't posted much lately. I promise, my friends, there is a good reason for this. I have been having migraines for 3 weeks now and cooking has kind of been one of the last things on my aching mind. I've made one E.R. visit and have spent many hours in bed or in the shower holding my throbbing head in agony. Yesterday was the first day in 3 weeks that I've not had a headache. I am hoping I am on the other side of this now. Last night, I was back in the kitchen...with fervor. I was happy to be there, creating and cooking. What made me even happier, was sitting down with my love and eating this delicious bowl full of comfort food. A tummy "bear-hug" if you will. I felt pain-free, full, and happy.

What you'll need:

8 ounces Penne Pasta (prepared according to package directions)

2 boneless, skinless chicken breasts (cut into strips)

2 teaspoons Cajun Seasoning (I used Tony Chachere's)

2 tablespoons Butter

1/2 Green Bell Pepper (chopped)

1/2 Red Bell Pepper (chopped)

4 fresh mushrooms (sliced)

1 green onion (minced)

1 1/2 cups heavy cream

1/4 teaspoon Italian Seasoning

1/4 teaspoon Lemon Pepper

1/4 teaspoon Salt

1/4 teaspoon garlic powder

1/4 teaspoon Black Pepper

2 tablespoons shaved parmesan cheese (a little extra for garnish)

Directions:

1. Prepare 8 ounces of Penne pasta according to package directions. Drain and set aside.

2. Coat chicken strips with 2 teaspoons Cajun seasoning.

3. In a large skillet over medium heat, saute seasoned chicken in butter about 5-7 minutes or until no longer pink.

4. Add peppers, onion, and mushrooms. Cook for 5 minutes.

5. Reduce heat to low and stir in heavy whipping cream.

6. Add seasonings: Italian seasoning, lemon pepper, salt, garlic powder and black pepper and heat through.

7. Add parmesan cheese to sauce and stir until melted.

8. Spoon over prepared penne pasta, add a little parmesan for garnishing, and serve.

**NOTE** If you prefer a thicker sauce, I recommend making or using alfredo sauce**

Sweet Southern Cheese Muffins

2011-05-11T07:59:00.000-07:00

Like most southerners, we love good barbecue. Also, like most southerners, we know that good barbecue must be accompanied by a good piece of bread. It can be garlic bread, texas toast...or, as my dad says, "a piece of light bread." These mini sweet muffins are perfect for "sopping" up that extra barbecue sauce that's lingering on your plate.

What you'll need:

1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 egg (beaten)
4 tablespoons unsalted sweet cream butter
1 cup mild shredded cheddar cheese
1/4 teaspoon vanilla extract

Directions:

Preheat oven to 400°. Spray 24 count mini-muffin pan with no stick cooking spray.

1. Mix together flour, sugar, baking powder and salt.
2. Add butter. Mix well.
3. Beat egg and pour into mixture along with milk.
4. Stir in vanilla and fold in cheese.
5. Bake in 400° oven for 15 minutes.

Makes 24 mini muffins.

Brownie Trifle

2011-05-10T09:38:00.000-07:00

Oh.My.Goodness. This was absolutely delicious and ridiculously easy to make. A combination of brownies, chocolate pudding, sweetened condensed milk, whipped cream, with a little toffee bar in the layers....hello? Can you say yum? Better yet, don't say anything...just grab a spoon and stuff your face.
What you'll need:
1 (19.8) ounce package of brownie mix (prepared according to package directions)
1 (3.9) ounce package of instant chocolate pudding mix
1/2 cup water
1 (14 ounce can) sweetened condensed milk
1 (8 ounce) container frozen whipped topping
1 (12 ounce) container frozen whipped topping
3 (1.5 ounce) English Toffee Candy Bars (crushed)-I used Heath Bars

Directions:

1. Prepare brownies according to package directions. Let cool completely and cut into 1 inch squares.
2. Mix together chocolate pudding mix, sweetened condensed milk, water, and 8 ounce container of frozen whipped topping. Stir together until streaks disappear. Set aside.
3. In a food processor, crush candy bars into small, bite size pieces. Set aside.
4. In a trifle bowl, use 1/2 the brownies to cover the bottom of the bowl. Follow with 1/2 of the pudding mixture, then 1/2 of the whipped topping, and 1/2 of the toffee bars. Repeat with another layer of each.
5. Chill in the refrigerator for at least 8 hours before serving.

Makes 12 servings.

Stuffed Shells

2011-04-28T13:00:00.000-07:00

This is one of the first meals I learned to cook by myself. It has certainly evolved a little over the years, but the simplicity and comfort of this meal easily makes it one of my favorites.

Brown 1/2 pound lean ground beef and 1/2 pound ground Italian sausage. Drain and set aside.

Mix together 8 oz of cottage cheese, 8 oz of ricotta cheese, 1 teaspoon garlic salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of pepper. Give it a good stir.

After the browned meat has drained well, mix it into the cheese mixture.

Stuff cooked shells with meat and cheese mixture.

Top each shell with one teaspoon of sauce of your choice (I made Fire Roasted Marinara....recipe below)

Top with shredded cheese. Bake at 350° for 25 minutes.

So yummy!

What you'll need:

For the Shells and Stuffing:

10 Jumbo Pasta Shells (prepared al dente according to package directions)

1/2 lb Lean Ground Beef

1/2 lb Ground Italian Sausage

8 oz. Ricotta Cheese

8 oz. Cottage Cheese (small curd)
1/2 cup Shredded Italian Cheese Blend

1 teaspoon Garlic Salt

1 teaspoon Italian Seasoning

1/2 teaspoon black pepper

For the Fire Roasted Marinara Sauce:

1 14.5 oz can of Fire Roasted Diced Tomatoes

1 tablespoon garlic (minced)

1 teaspoon salt

1 teaspoon Italian Seasoning

1/2 teaspoon black pepper

Preheat oven to 350°.

1. Prepare 10 Jumbo Pasta Shells according to package directions. Drain and set aside.

2. Brown 1/2 lb lean ground beef and 1/2 lb ground Italian sausage. Drain and set aside.

3. In a large bowl, mix together ricotta cheese, cottage cheese, garlic salt, Italian seasoning, and pepper. Stir well to combine.

4. Add drained meat mixture to the cheese mixture and mix well.

5. Use a teaspoon to stuff shells with meat and cheese mixture. Do not overfill or the shells will split.

6. Place stuffed shells in an 8x8 baking dish.

7. Top each shell with 1 teaspoon of pasta sauce.

8. Top with Shredded Italian Cheese Blend.

For the Fire Roasted Marinara:

In a large saucepan, combine Fire Roasted Tomatoes, garlic, salt, pepper and Italian seasoning. Let simmer for 25-30 minutes.

Bake for 25 minutes at 350° or until cheese is melted.

~~This post is linked up to Savannah's Savory Bites

Chicken Florentine Quesadillas

2011-04-27T14:04:00.000-07:00

I love the weekends. I enjoy having nothing on my agenda except doing exactly what I want. In my house, that usually involves ~~some~~ quite a bit of cooking. These little beauties came about one particular Saturday before my grocery run. I must say, that I am glad we were running low on everything else, because these were absolutely fabulous and have become one of our favorite weekend lunches.

Cook chicken breasts in Italian dressing,butter, garlic, salt and pepper. Remove from skillet and allow to cool before shredding.

Saute spinach and mushrooms in the same pan you just removed the chicken from.

Drooling yet? Remove spinach and mushrooms from pan.

Place a tortilla in the same pan. Spoon some Alfredo sauce onto the tortilla. Next, add a handful of cheese. Layer with chicken and spinach and mushroom mixture.

Fold tortilla over and brown on both sides. Cut in half and serve.

What you'll need:

1-2 boneless skinless chicken breasts

1/2 teaspoon garlic (minced)

salt and pepper to taste

1/4 cup zesty Italian dressing

1 tablespoon Butter

1/2 cup Alfredo sauce
1/2 cup Sliced Mushrooms (canned or fresh)

2 handfuls of fresh spinach

1/2 cup mozzarella or Italian cheese blend (shredded)

2 flour tortillas

1. On medium heat, cook chicken breasts in Italian dressing, Butter, garlic, salt and pepper for 20 minutes or until no longer pink, turning halfway through. Let cool and shred.

2. On Medium heat, cook spinach and mushrooms about 5 minutes or until spinach is wilted. Remove from pan.

3. Reduce heat to Medium-Low. Lay one tortilla flat in pan. Spoon Alfredo sauce onto tortilla and spread evenly. Add 1/2 of the cheese, then chicken, then spinach and mushrooms. Fold tortilla over. Cook for 2-3 minutes and turn over. Cook for an additional 2-3 minutes or until tortilla is brown on both sides. Cut in half and serve.

Makes 2 quesadillas.

Vanilla Cherry Cola Cupcakes with Cherry Vanilla Buttercream Frosting

2011-04-16T20:23:00.000-07:00

I think my favorite treat in this vast universe is Cherry Coke. I love the stuff. I can just imagine myself in a 1950's diner sipping a REAL cherry coke. The kind from the fountain with coke and cherry syrup and REAL cherries. Yes, I can see it now...me, just sitting there sipping....in a pink poodle skirt with a sideways ponytail and saddle shoes. Ahhh....hey, I can dream, can't I? So fast forward a bit...I'm in my kitchen....hair a mess, PJ's still on, and the cutest little kitchen helper ever babbling "ma-ma" at my feet. I'm elbows deep in cake batter and happy as a lark. Yes, I believe I AM dreaming.

Start with butter and sugar.

Cream the butter and sugar until smooth.

Add eggs, one at a time.

Meanwhile, mix together flour, vanilla pudding mix, baking powder, and salt.

In a separate bowl, mix coke, buttermilk, and cherry syrup.

Hello ladies. Take 10 maraschino cherries....

And chop them up.

To the butter, sugar and egg mixture, add flour and coke mixture alternately, beginning and ending with flour mixture. Stir in cherries.

Spoon batter into lined baking cups. You want the cups about 2/3 full. Bake for 25 minutes and cool completely.

Beautiful.

What you'll need:

For the cupcakes:

1/2 cup Butter (room temperature)

2/3 cup Sugar

3 Eggs

1 teaspoon Vanilla Extract

1 1/2 cups All Purpose Flour

1 (3.4 ounce) box of vanilla instant pudding mix (unprepared)

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup buttermilk

3/4 cup cherry cola

1/2 teaspoon maraschino cherry juice

10 chopped maraschino cherries

For the frosting:

3 cups confectioners sugar

1 cup butter (room temperature)

1 teaspoon vanilla extract

2 tablespoons maraschino cherry juice

Directions:

Preheat oven to 350°. Prepare a 12-count muffin pan by spraying with non-stick cooking spray or lining with paper cups.

For the cupcakes:

1. Cream together butter and sugar.

2. Add eggs one at a time, mixing well after each.

3. In a separate bowl, mix together flour, vanilla pudding (unprepared), baking powder, and salt.

4. In another bowl, mix together cola, buttermilk, and cherry juice. (It may look curdled, this is OK!).

5. To the butter, sugar, and egg mixture alternate adding flour and cola mixture. Begin and end with flour mixture. Make sure to mix well after each addition.

6. Chop 10 maraschino cherries. Stir into batter.

7. Spoon batter into muffin cups, filling about 2/3 way full.

8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

9. Allow to cool completely before frosting.

For the Frosting:

1. Cream together butter and sugar until smooth.

2. Add vanilla and cherry juice. Mix until well incorporated.

3. Pipe or spread over cooled cupcakes.

Makes 12 cupcakes.

BBQ Chicken Twice Baked Potatoes

2011-04-13T13:25:00.000-07:00

Ok, so it's no secret. I make ~~a lot~~ a heaping number of dishes with chicken. In fact, my family may be only a few chicken dinners away from growing feathers and clucking. I like chicken, but I don't want to be one. And if I were one, this is how I'd want to have my last hurrah.

Remove chicken from crock pot and let it cool slightly. Pick the meat apart with 2 forks and return to the crock pot and let it lounge in the sauce. In the meantime, bake 2 (or more) large potatoes. I'm talking big daddy taters. Not little spuds. Let them cool and scoop the insides into a bowl. Save the jackets for stuffing.

In a large bowl, mix together potatoes, cheddar cheese, butter, whipping cream, salt and pepper.

Mix it up, baby.

Return all of that lovely, cheesy goodness to the potato jackets. Stuff carefully or you'll tear the potato skin.

Top with more cheese and bake until cheese is melted (about 10 minutes).

Top with chicken.

His.

Hers. Because I like it hot!

What you'll need:

3 chicken thighs, skins removed

1 large onion, chopped

2 cups BBQ sauce (to my sauce, I also added: 2 tbsp prepared mustard, 1 tablespoon of brown sugar, 1 tablespoon of honey, 1 tablespoon minced garlic)

2 large baking potatoes

2 cups shredded cheddar cheese (reserve 1/4 cup for topping potatoes)

1/4 cup whipping cream

2 tablespoons butter

salt and pepper to taste

**TIME SAVER**

Save yourself some time and cook the chicken in the crock pot (6-8 hours on low) along with the onion and BBQ sauce (along with any other add-ins).

1. Preheat oven to 375°.

2. Remove chicken from crock pot and allow to cool. Use two forks to shred the meat. Return to crockpot and let it sit in the sauce.

3. Bake 2 potatoes and let cool. Scoop out potato, reserving the skin for stuffing.

4. In a large bowl, combine potato, 1 3/4 cup cheddar cheese, whipping cream, butter, salt and pepper. Whip until smooth and creamy.

5. Carefully spoon this mixture back into the potato skins.

6. Top with cheese and bake for 10 minutes or until cheese is melted.

7. Top with chicken and BBQ sauce (along with any other toppings you desire).

Cheeseburger Casserole

2011-04-12T14:48:00.000-07:00

Monday nights are a bit hectic around my house. Last night was no exception. Everyone is tired from a long day at work and school. I think the only one who gets rest on a Monday is the dog. She seems oblivious to what's going on around her except when it comes to dinner time. She stands happily at my feet hoping that I'll get a little overzealous and drop some food on the floor. She knows me well. If your Mondays are anything like my Mondays, please don't go overboard on the dinner menu. Make it simple, but make it good. My family loves cheeseburger casserole, it's an old time favorite and it's still delicious....every single time.

Start with lean ground beef and a chopped onion...

brown beef and onion together and drain off the fat...

Transfer meat mixture to an 8x8 baking dish or pie plate, top with shredded cheddar and velveeta cubes...

In the mean time, whisk together the eggs, Bisquick, and milk.

Pour this mixture over the meat and cheese and bake at 350° for 25 minutes.

What you'll need:

1 lb lean ground beef

1 large onion chopped

1 cup (4 oz) shredded cheddar cheese

1 cup (4 oz) cubed Velveeta cheese

1/2 cup Bisquick Garlic Cheddar Biscuit Mix (original works just fine, I like to liven it up a little)

1 cup milk

2 eggs

Preheat oven to 400°. Spray an 8x8 baking dish or 9 inch pie plate with non-stick cooking spray.

1. In a pan, over medium heat, cook ground beef and onion until onion is transparent. Drain.

2. Transfer meat mixture to baking dish and top with shredded cheddar and cubed Velveeta.

3. In a separate bowl, whisk together eggs, milk, and Bisquick. Pour over meat & cheese mixture.

4. Bake for 25-30 minutes or until a knife inserted in the center comes out clean.

Bacon Ranch Chicken

2011-04-11T08:39:00.000-07:00

After a long (but great) weekend, the last thing I wanted to do on Sunday night was go to the grocery store to pick up dinner. So, I stood in front of the refrigerator...thinking....

Bacon...check

Huge bottle of ranch dressing...check

Chicken breasts....Check

I can do this. And, who doesn't like bacon and ranch and chicken. If you don't, there's something wrong...just kidding. No, seriously. Who doesn't? Especially when it turns out like this.

Halve 3 chicken breasts and season (I used Lawry's Garlic Salt)

Fry 6-8 pieces of bacon, drain and crumble.

Fry chicken in bacon grease. Until chicken is brown on both sides.

Cover bottom of an 8x8 dish with 1/4 cup ranch dressing.

Lay the chicken on top of the dressing.

Crumbled bacon goes over the chicken (it's ok if some accidentally falls into your mouth)

Drizzle remaining 1/4 cup ranch over the chicken and bacon

Top with mozzarella (or any kind of cheese) and place in oven.

Out comes glorious, cheesy perfection! Trust me, you'll want seconds.

What you'll need:

3-4 boneless, skinless chicken breasts (cut in half)

6-8 pieces of bacon (fried and crumbled)

1/2 cup (more or less to taste) Ranch dressing

1 cup mozzarella cheese (or your favorite cheese blend)

Preheat oven to 375°.

1. Fry 6-8 pieces of bacon and drain on paper towels.

2. Brown chicken breasts in bacon grease on each side (about 1-2 minutes per side).

3. Cover bottom of an 8x8 baking dish with 1/4 cup ranch dressing (save 1/4 cup for topping).

4. Lay chicken over the ranch dressing.

5. Top with cooked, crumbled bacon.

6. Drizzle remaining 1/4 cup ranch dressing over the chicken and bacon.

7. Top with cheese.

Bake for 20-25 minutes or until bubbly and cheese is brown.

Makes 6 servings.

Francheesies

2011-04-06T19:31:00.000-07:00

Think Pigs-In-A-Blanket...on steroids. If you are trying to obey a heart healthy diet then you should run far, far away from this recipe. However, if you're up for some gluttony, read on. One of our favorite restaurants in town makes these and they are delicious! There is nothing better than sitting in a local dig downtown eating some good grub. While I am sure that this doesn't come close to their recipe, it's still pretty damn good. Now, have a pep talk with your heart...tell it that this meal isn't a regular thing and that it is not necessary to cough repeatedly. I am still coming up with something you should tell your thighs though.

Cut dough into strips...

Wrap each hot dog with bacon...

Blanket with cheese....

Wrap with strips of pizza dough....

Garlic butter sauce=love...

Brush each dog with garlic butter....

Yeah baby!!!!

What you'll need:

5 jumbo beef hot dogs

5 strips of bacon

5 slices of white american cheese

1 can refrigerated pizza dough

2 tablespoons butter

1 teaspoon minced garlic

1 teaspoon italian seasoning

Preheat oven to 375°. Spray cookie sheet or pizza pan with non-stick cooking spray. Melt 2 tablespoons butter, 1 teaspoon minced garlic, and 1 teaspoon of italian seasoning. Set aside.

1. Cook hot dogs according to package directions. Drain water.

2. Cut pizza dough into 5 strips (2-3 inches wide).

3. Roll each hot dog with a strip of bacon.

4. Top with cheese.

5. Wrap with strip of pizza dough.

6. Brush with garlic butter mixture.

Bake for 20 minutes or until cheese is melted and dough is slightly brown.

Makes 5 servings.

Perfect Chocolate Chip Cookies

2011-04-05T11:40:00.000-07:00

Stop buying refrigerated cookie dough...PLEASE? It's simple to make your own and it tastes sooooo much better. It freezes nicely if you make too much (like I always do). Your family (and your tummy) will thank you for this!

Cream together butter and sugar...

Yeah, that's it....Now, add eggs and vanilla. Dissolve the baking soda and add it too, along with the salt.

Stir in flour and chocolate chips.

Drop by (glorious) spoonful onto ungreased cookie sheet. Try not to eat the batter...

MMMMMhmmmmm.....perfection!

What you'll need:

1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar (tightly packed)
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°.

1. Cream together butter, granulated sugar, and brown sugar.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract.
4. Dissolve the baking soda in hot water. Add to batter.
5. Add salt.
6. Stir in flour and chocolate chips.
7. Drop by spoonfuls onto ungreased cookie sheet.
8. Bake for 10-12 minutes.

Makes 24 cookies.

Try this cookie scoop to make your life a little less messy!

Chicken Alfredo Pizza

2011-04-03T19:45:00.000-07:00

I don't like mainstream pizza. It's greasy, overpriced, and boring. Making pizza at home is easy, delicious, and very budget friendly without the buckets of grease. Chicken alfredo on a pizza? Mmmmmhmmmm......

What you'll need:
Prepared pizza crust (I used Freschetta Artisan)
1-2 boneless, skinless chicken breasts (cooked and cut into strips)
1 cup alfredo sauce
1/2 cup cooked mushrooms
2 green onions (sliced)
2 cups shredded Italian Cheese Blend
2 tablespoons Italian Dressing
Lawry's Garlic Salt (for seasoning the chicken and crust)

Preheat oven to 425°. Lightly spray a pizza pan with non-stick cooking spray.

1. In a skillet, heat Italian dressing on medium heat and add chicken, lightly sprinkle with garlic salt. Cook about 5 minutes on each side or until chicken is no longer pink and slightly browned. Add mushrooms and cook until tender. Remove chicken and cut into strips.

2. Spread 1 cup of alfredo sauce onto prepared pizza crust.

3. Add toppings:
*Cooked mushrooms
*Cooked chicken strips
*Green onions
*Cheese

4. Sprinkle crust with garlic salt.

5. Cook for 10-12 minutes or until cheese is melted and slightly brown.