PERFECT Sugar Cookies

Let's talk about SUGAR COOKIES.  Okay so growing up my mom made sugar cookie cut-outs for just about every holiday- ALWAYS Halloween though, and USUALLY every Easter as well.  It is a fun tradition that I want to continue in my family.  I remember gathering around the table with my brothers and sister and decorating the baked and cooled cookie shapes with colored frosting and holiday-themed sprinkles.  The cookies my mom made were very good, in fact I'd make them again and again with no second thought if it weren't for this other cookie recipe.  This "other" cookie recipe is the recipe of my sister-in-law, Annie.  She has made them a couple times and brought them to family gatherings.  They are ah-mazzzzing.  Super thick, not dry at all (perfect moistness), and so so soft with a thick, creamy frosting that sets up beautifully. They remind me of the store-bought sugar cookies with thick frosting and sprinkles that everyone is obsessed about. Except better. I wanted to try making them myself to see if they would taste as good as hers... and they definitely did!  Wow... this is my go-to sugar cookie recipe now forever! So yeah you should try them out!


Perfect, Thick Sugar Cookie Cut-Outs
Yield: about 2 dozen

1 cup unsalted butter (I used salted though and it was fine)
2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1/2 tsp. baking soda
2 tsp. baking powder
4 1/2 cups flour
1/2 tsp. salt
Preheat oven to 350 degrees F.  Cream butter and sugar together. Add eggs, one at a time, mixing after each one.  Add sour cream and vanilla and mix.  Mix dry ingredients in a separate bowl.  Add 1 cup at a time to batter.  Chill dough for 1 hour.  Roll out thick on floured surface (1/4 inch).  Cut into desired shapes and place on baking sheet that has been sprayed with cooking spray.  Bake for 8-10 minutes.  Wait until completely cool to frost.

Frosting:
1/2 cup butter (1 stick)
1 tsp. vanilla
3-4 cups powdered sugar
1/4 cup milk
Mix all ingredients together using an electric mixer.

Double Chocolate Chip Cookies and Mint Chip Ice Cream Sandwich

These lovelies are basically to-die for. First you start off with the most fudgey, chocolatey cookies on the planet. Seriously I'm in love with these Double Chocolate Cookies from the Let's Dish recipes blog. I've made them several times, and they always turn out.  Although I've found that the recipe requires a little more flour- I use 2 1/2 cups instead of 2 cups and bake them for 10 minutes at least. I tried 8-9 and it was not enough, they were a little gooey, but still awesome!

Directions:

So, basically make the above cookies (follow the link to the blog). Eat the dough and eat a bunch of cookies before you realize you only have a dozen left to make ice cream sandwiches with.  Then whip out some mint ice cream (I used Dreyer's Mint Cookie Crunch) and soften it in the microwave for about 30 seconds. (You could leave it on the counter for 10 minutes or so but I did not think ahead and was not patient enough to wait).  Then take a big dollop of ice cream and place it on one cookie, and then sandwich it with another.  Press down gently so that the ice cream flattens out, and use the back of a spoon to evenly spread the ice cream between the two cookies.  It doesn't have to be perfect.  In fact mine were pretty messy. Doesn't affect the taste! Then wrap in a piece of aluminum foil. (It helps if you tear a bunch of pieces of foil off before starting the process, as then you don't have to tear each one off with your messy, ice-cream fingers.) Place each cookie directly into the freezer after wrapping. Let freeze for a few hours until solid, then eat straight from the freezer!

I love these so much. I'm so excited to make different cookie/ice cream combinations... chocolate chip cookie and vanilla or chocolate or strawberry ice cream, peanut butter cookie and chocolate or Reeses ice cream... ah there's so many possibilities! Love.

Salted Brown Butter Oatmeal Chocolate Chip Cookies

 

Hey.  Don't wanna deceive you, so right away I will tell you that these are not a "healthy" recipe.  Okay glad we got that straight. I know that my blog is gonna focus on healthy eating and all, but like I said in my first post and in my About Me page, I make unhealthified recipes as well.  All in moderation!

So basically this was my first time browning butter. Oh my heavens.  It is so amazingly amazing. It takes normal choc-chip cookies to over-the-top incredible morsels of deliciousness. Browning the butter takes a little time, and since you have to chill the dough for an hour after, this recipe is a little tiny bit more time consuming than regular chocolate chip cookies.  Not that either recipe is time consuming.  Just thought I'd let you know.  Oh and be patient when browning the butter.  I was getting a little antsy to see the color change and it was "taking forever," but when it DOES change color its pretty immediate and you gotta take it off the burner right then so it doesn't burn!  The salt on top is the final touch.  Adds the salty & sweet effect which is reaaaallly good.  So don't skip the salt!

Salted Brown Butter Oatmeal Chocolate Chip Cookies
adapted from What's Gaby Cooking

8 oz butter
1 1/2 cup brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 3/4 cups old-fashioned oats
2 cups chocolate chips
flaky salt (I used coarse Kosher) for topping

Cut the butter into small pieces and place them in small pot over medium heat.  Stir the butter so it all melts.  When it's completely melted, it will start to foam and you'll smell a little nuttiness.  The color will start to change from yellow to a golden color.  Once the butter is golden brown or tan, remove the pot from the heat and transfer the butter to another bowl to cool.  Once the butter is just cooled, you can strain out the little sediments in the butter and you'll be left with a brown nutty butter.

In a large mixer, combine melted browned butter and brown sugar with paddle attachment.  Let whisk for 2 minutes.  Add eggs one at a time, followed by vanilla.  Add the flour, baking soda, salt and baking powder and slowly combine, making sure to not over-mix the batter.  Add the oats and chocolate chips and combine.  Refrigerate for at least 1 hour.  It's very important to chill the dough since we started with melted butter.

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper and set aside.  Using a 1-inch scoop, scoop 12 cookies onto each parchment lined baking sheet and sprinkle with some flaky salt. Transfer sheets into oven and bake for 10-12 minutes until cookies just slightly turn a golden brown color on edges but are still soft and chewy in the middle.  Remove from oven, transfer to cooling rack and repeat for remaining dough.

The BEST Chocolate Cake

So the picture is really blurry (I KNOW- I want a better camera so bad...) but I'm gonna keep this super short n' sweet. (Just like I said in my last post- ha)  This is the BEST CHOCOLATE CAKE you will ever eat! Hands down, most definitely the richest, and fudgiest and most chocolatey cake on this earth!

 

I know you may not believe me, but TRUST me! At first when I saw the post on Kevin & Amanda I wasn't sure whether I should believe it...

But after seeing this batter and sticking my finger in it trying it with a spoon, I was not the least bit skeptical anymore.

 

The batter is so thick and chocolatey and tastes amazing. And the cake is even better. Here is my cake after I frosted it... (my first time frosting a cake, by the way...)

 

The frosting is homemade too- Buttercream frosting and it is fabulous on this cake.  I would say you need to make the frosting if you're gonna make the cake.

 

And yes, I made this for my Mom.  Not for Mother's Day as you would assume, but actually for her birthday, which was the week before!

 

And here she is blowing out the candles!  She's so cute, and only 41! I love her :)

The Best Chocolate Cake Ever

from Kevin and Amanda

 

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Pomegranate Cheesecake

Have I mentioned that I love to bake cheesecakes?  No?  Well, okay I'll admit I've only made I think 4 cheesecakes in my entire life, and 2 of them were the same recipe (which was this FABULOUS lemon cheesecake on my blog- it is to die for!)

But, since cheesecake is one of my favorite desserts evah, I really think I've found my niche in baking.  I mean who doesn't love to make something from scratch into a beautiful, aril-speckled pomegranate cheesecake like below?

 

And then you get to eat it for like 4 days in a row because only your husband and you live at home and even though you brought it to Sunday dinner you still somehow left with half of a cheesecake leftover.  What's a girl to do??

This was a fab recipe that I made over the holidays- New Year's Eve to be exact- but really would be perfect at this time of year still since pomegranates are at their peak (I think? Don't quote me on that- at least I'm still seeing them in stores and all over grocery ads these days).  

Boy oh boy do I love cheesecake! I have another recipe that I made last November that I will post soon... even though it's a recipe for a pumpkin cheesecake (with white chocolate and a gingersnap-pecan crust and a caramel drizzle-= drool) I just simply do not care and think that pumpkin tastes just as good in January as it does in November.  

Anyway without further adieu...

POMEGRANATE CHEESECAKE

adapted from Mel's Kitchen Cafe

*Plan ahead as the cheesecake needs to be refrigerated at least for 4 hours or overnight.

INGREDIENTS:

Crust:
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1 1/4 cups all purpose flour

Filling:
4 8-oz. packages reduced-fat cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 eggs
1 tablespoon vanilla
1/2 cup reduced fat sour cream
1 teaspoon finely shredded lemon peel
3/4 cup pomegranate seeds

Topping:
1 1/2 cups reduced fat sour cream
1/4 cup sugar
1 teaspoon vanilla

Pomegranate Glaze:
1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)
1/4 cup brown sugar
1 1/2 tablespoons cornstarch
1/2 cup pomegranate seeds (tutorial on de-seeding here)

DIRECTIONS:
For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.

Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.

For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice – and it won’t look as pretty).
Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn’t matter if the cheesecake cracks on top since it will have a sour cream topping.)

For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.

For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.

When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

Cranberry-Orange Bread

 

This may well qualify as the WORST picture I have on this blog.  Oh my goodness I should just take it off.  You see, this bread gave me a little bit of trouble last week.  First time making this recipe of my grandmother's.  Instead of putting the bread in a large loaf pan, I poured it into two small loaf pans.  The batter was JUST about gone when the two pans were about full.  I knew I shouldn't pour any more batter into them, but it just didn't seem like I had enough to fill a third pan!!

Silly me.  They definitely over-flowed.  All over the oven racks and oven floor.  Luckily I noticed it before any real damage was done and put a baking sheet on the bottom rack to catch any remaining drippings.  Hence, the lack of this bread's beauty.  

BUT, it did not matter.  This is my new favorite bread.  Ever. It is SO good.  So incredibly moist and flavorful.  The orange juice and cranberries compliment each other so well! My family and hubby also raved about it.  Wow.  I want to make it again right now.  New. Favorite. Recipe.  Just make sure you don't over-fill the pans.  Yup.

Cranberry-Orange Bread

 recipe courtesy of my grandmother

2 cups flour

1 3/4 c. sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 egg, beaten

3/4 cup orange juice

1/2 cup oil (I used vegetable)

1 cup fresh cranberries, chopped

1/2 cup walnuts, chopped

1 tsp. grated orange peel

Preheat oven to 350.  Sift or finely mix together the flour, sugar, baking powder, salt, and baking soda.  Set aside.  In separate bowl, combine beaten egg, orange juice and oil.  Add to dry ingredients, stirring until moistened.  Stir in cranberries, walnuts and orange peel.  Bake in greased 9x5x3 pan for 50 minutes or until done.

The Best Cheese Ball/Cracker Dip

Surely you've heard of Allrecipes.com  right?  Tell me it's true.  They have millions and billions of recipes (okay maybe not billions...) that are submitted by users and then rated and reviewed by lots and lots of people.  Basically, all the good recipes have thousands of ratings and you can tell it's gonna be a winner.

Well, last Thanksgiving I tried out this cheese ball recipe from Allrecipes.com and let me tell ya... it is SO a winner! I'm making it again this year and cannot wait! It is perfect with crackers (any kind) and is so addicting... not to mention a snap to put together!  Oh and it makes two cheese balls, which is perfect for me since I am going to my parents' house and my in-laws' house for two Thanksgivings.  One for each!

Cheddar Cheese Ball Dip
from Allrecipes.com

• 2 (8 ounce) packages cream cheese, softened
• 3 1/2 cups shredded sharp Cheddar cheese
• 1 (1 ounce) package Ranch-style dressing mix
• 2 cups chopped pecans
• 4 pecan halves

In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

A Thanksgiving Favorite: A Paula Deen Staple!

My mom and I started a new Thanksgiving side dish a couple years ago that is not completely traditional to your average Thanksgiving dinner.  We made macaroni and cheese. Yes, you heard me! Creamy, cheesy, and fat-laden, Paula Deen's macaroni and cheese is the BEST macaroni and cheese I've ever had.  Hand's down.  It wins in all categories: cheesiness, creaminess, easiness and (unfortunately) probably unhealthiest as well. :/  But we are talking Thanksgiving here.... I'm sorry but that is no day to diet.  If you are only making this ONE day a year, then I think it's perfectly and marvelously allowable!

I LOVE green bean casserole, sweet potatoes and pie, don't get me wrong. But this is the dish I'm looking forward to most this year! It's my all-time favorite!
The only alterations we made to the recipe were that we left out the eggs, based on the reviews.

Creamy Macaroni and Cheese 
adapted from Food Network

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Caramel-Apple Bread Pudding

Never did you see a treat so versatile (dessert, brunch, breakfast, snack...) yet so festive and appropriate (full-swing Fall and Thanksgiving preparations, anyone?)

 

Although it looks pretty with the ice cream, I think I preferred this sans a la mode and JUST with the dreamy, decadent BUTTERMILK SYRUP from Our Best Bites.  Oh my gosh it was caramel-apple heaven.  Just do it.  I think this would make a perfect Thanksgiving breakfast.  A "pre-gorge-yourself" kind of meal that, at the same time, sets the stage for a day that is only appropriate when it includes all-out, decadent, comfort foods.  Yes, this fits the bill.

Caramel Apple Bread Pudding

from Our Best Bites 

5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1″ cubes)

3 c. apples, peeled and chopped into small pieces

4 eggs

3 egg yolks

1 1/2 c. milk

1 1/2 c. heavy cream

3/4 c. brown sugar

1/4 c. sugar

1/4 tsp. salt

1 tsp. vanilla extract

1 tsp. almond extract

2 tsp. pumpkin or apple pie seasoning

1 Tbsp. butter, chopped

1 recipe Buttermilk Syrup

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.

Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray.

In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk together the remaining ingredients except for the butter. When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evenly distributed). Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).

When the egg/milk mixture has mostly soaked into the bread, dab the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.

Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve with warm Buttermilk Syrup (and vanilla ice cream if you really want to walk on the wild side.)

Smoked Cheddar Macaroni and Cheese

 I don't know who first decided that mac 'n cheese was a "kids" food.  Of course almost all kids love it, but is there some rule that says that people must unlike the cheesy goodness of noodles drenched in a butter/cheese/milk sauce once they become adults?

Well I think that's crazy.  Pretty much, macaroni and cheese is one of my top 10 foods.  Ever. This recipe is not your traditional mac 'n cheese, but it is rich and extremely flavorful and definitely gives good ole' cheddar mac a run for its money.  I could not find 100% smoked cheddar, but found a blend of smoked shredded cheeses at Trader Joe's.  I think that was my favorite part about this recipe- the smoked cheese brings so much flavor and... smokiness!  This is a hot, hot recipe, my friends! (Hot as in amazing/hip/cool, not spicy. It's not spicy.) Definitely designed for a much older, maturer palate! ;)


Smoked Cheddar Mac 'n Cheese
from Betty Crocker

3

 cups uncooked elbow macaroni (12 oz)

1 1/2

cups whipping cream*

1 

teaspoon Dijon mustard

1/2 

teaspoon coarse (kosher or sea) salt

1/4

  teaspoon ground red pepper (cayenne)

8

  oz smoked Cheddar cheese, shredded (2 cups)

2

  cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained

1/4

  cup sliced green onions (4 medium)

1/3 

cup grated Parmesan cheese

1/3 

cup Progresso® plain bread crumbs

2 

teaspoons olive oil

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Makes 8 servings (1 1/4 cups each)

*Make sure to use whipping cream in this recipe.  Even though it is higher fat, if you use milk or half and half, they are more likely to curdle when added to the acidic ingredients- the tomatoes.

Pioneer Woman's Breakfast Burritos

Here's my picture:

 

Here's her picture:

Umm. Let's just pretend I took both, okay? But for real, this is PIONEER WOMAN we are talking about here.  The first here recipe of hers that I've tried and LOVED!

If you are unfamiliar with Pioneer Woman, just google her.  Or turn on the Food Network because she and her ranch family have made their debut on the small screen now, too.  She is known for her love affair with butter and more butter and/or cheese but her recipes just all seem like true comfort food at its finest.  And these were the very best breakfast burritos I have ever had.  My husband, who adores anything with eggs and/or burritos also agreed.

This recipe is in Pioneer Woman's, otherwise known as Ree Drummond's, cookbook that I got at my wedding.  When I am bored I will pull out that cookbook and just drool over the pictures and recipes.  If only food that food had zero calories, right?  Sigh...

Her recipe calls for her breakfast potatoes, which recipe I included.  However, I didn't have time to cook potatoes so I just used about 1 1/2 cups or so of frozen hash browns.  They were even shredded.  But it still turned out fabulous!

 Breakfast Burritos  

(can easily half this recipe- calls for making 12 servings but I halved and it made about 5 burritos,) from The Pioneer Woman

Ingredients

• 1 whole Recipe Of Ree's Basic Breakfast Potatoes* or 1 1/2 cups frozen hashbrowns
• 1 pound Breakfast Sausage
• 2 red bell peppers, seeded and roughly chopped
• 10 whole Eggs
• 1 teaspoon seasoned salt, such as Lawry's
• black pepper to taste
• 1/4 cup half-and-half (I used 2% milk)
• 2 Tbsp. chopped fresh chives
• 2 cups grated Monterey Jack Cheese
• Flour Tortillas
• picante sauce

Preparation Instructions

1. Begin by browning the breakfast sausage over medium heat. Drain off grease and reduce the heat to low.  Next, add the Basic Breakfast Potatoes and red bell peppers and stir to combine.  Cook over low heat for 5 minutes, stirring occasionally.

2. Crack the eggs into a bowl.  Add the seasoned salt, pepper, half-and-half and whisk to beat the eggs lightly.  

3. Add the chives and Monterey Jack and stir to combine.

4. With the heat still on low, pour the egg mixture over the sausage/potato mixture.

5. Now, with a spoon or spatula, very gently stir the mixture.  The potatoes will break apart if you stir too much, so go easy.

6. Continue lightly cooking over low heat until eggs are set.

7. Now taste and adjust the seasonings, adding more seasoned salt, pepper or cheese if desired.

8. To assemble, warm the stack of tortillas in the microwave for about 30 seconds.  Place a heaping spoonful of egg mixture into the middle of a warm tortilla.  Add more cheese if desired.

9. Tuck in the sides, then roll the tortilla until closed.  

10.  Wrap in foil sheets and keep warm until ready to serve.  Serve with picante sauce.

Basic Breakfast Potatoes

Ingredients

• 4 whole (to 5) Large Red Potatoes
• 1 whole Onion
• 1 Tablespoon Vegetable Or Canola Oil
• 1 Tablespoon Bacon Fat (optional)
• Salt And Pepper, to taste
• Red And Green Bell Peppers, Diced (optional)

Preparation Instructions

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. (Or place potatoes on a baking sheet in a 375 degree F oven for 34 minutes or until fork tender.) When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.
Next cut up an onion into a large, rough dice.
In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).
Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Apple Streusel Pie Bars

 

Apple Streusel Pie Bars. What could be a better fall dessert? Probably nothing, because these are amazing! I like apple pie, I would never turn it down, but this apple dessert had me swooning! I'm not sure how many pieces I ate... definitely more than I should've... :/ haha but you too will see how good these are if you make them! Definite keeper recipe! And so easy!

Apple Streusel Bars

 

SWEET PASTRY:

2 c. flour

1/2 c. sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 c. real butter, softened (no substitutions!)

1 egg, beaten

 

APPLE FILLING:

1/2 c. white sugar

1/4 c. flour

1 tsp. cinnamon

4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

 

GLAZE:

2 c. powdered sugar

About 3 Tbsp. milk (whole milk is best)

1 tsp. almond extract

 

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

Strawberry and Cheesecake Ice Cream Layered Dessert

I am just a little excited to share this recipe with you today for a couple of reasons.

1. It was my sweet husband's birthday "cake" on his birthday a few weeks ago, and
2. This recipe is my own creation!!! It is probably the first recipe that I invented completely on my own, with inspiration from several sources.  I even searched google but I did not find a recipe that was exactly like this.  So this is a ONE AND ONLY recipe! And it is SO, SO good!

So here's how I was inspired: My husband loves the strawberry "cheesequake" blizzards from Dairy Queen but always complains how there are not enough cheesecake bites in the ice cream.  So when I asked him a few weeks before his birthday what kind of cake or dessert he wanted me to make for him, he suggested "strawberry cheesequake blizzards." HA.  Well I got to thinking- what if I could have strawberry cheesecake ice cream, but add in chunks of real cheesecake, layer it with strawberry sauce on top of a graham cracker crust and then top with a layer of cool whip and garnish with crushed graham crackers? And that is how the Strawberry Cheesecake Ice Cream Layered Pie was born! Or at least in my head :)

So I originally intended on making homemade ice cream but I ran out of time.  I had some pretty good substitutes:

 

I made two batches: one with Blue Bell's Strawberries and Homemade Vanilla ice cream, and one with  Kroger's "Private Selection" New York Style Cherry Cheesecake ice cream that I got at Fry's.  I unfortunately could not find a strawberry cheesecake ice cream! But, these substitutes were AWESOME.

 

So, for the cheesecake bites, I did a couple of things.  I first bought a frozen Sara Lee's cheesecake, intending to cut it into chunks.  UNTIL a couple days later I saw these at Walmart! Sara Lee cheesecake BITES!!! I bought two containers, one Original and one flavored Strawberry Cheesecake! How perfect! And these little babies are delicious! They are so dang good.  When I make this again, I think I will only buy these.

 

So here is where I am making it, and I have just topped the ice cream layer with cheesecake bites, strawberry sauce and graham cracker crumbs. Mmm :)

Here is it finished.  Doesn't look too impressive from the top.... but when you cut a piece...

 

It's beautiful!!! And SO good! My husband loved, loved his birthday "cake." Both flavors were very, very good but overall I think we liked the cherry cheesecake kind better.  It tasted more "cheesecakey."  We had a TON of leftovers but it sure enough got eaten over the course of a week or two... :)

Strawberry and Cheesecake Ice Cream Layered Dessert

Yields: one 9x13 pan

1 half gallon strawberry (or cherry) cheesecake ice cream

2 containers of Sara Lee cheesecake bites in original or strawberry cheesecake flavor (or 1/2 frozen cheesecake cut into small, bite-sized pieces)

3 cups graham crackers, crushed

1/2 cup sugar

1/2 cup butter, melted

1 small container Cool Whip

Optional: Strawberry sauce (see recipe below)

Prepare oven to 375 degrees F.  Take ice cream out of freezer to soften. To make graham cracker crust, blend 2 cups of graham cracker crumbs, sugar and butter in large bowl.  Press mixture firmly into a 9x13 pan.  Bake for 8 minutes.  Let cool.  

When crust is cool, make sure ice cream is soft enough to spread.  If it's not, microwave for about 30 second intervals, stirring in-between to get it nice and smooth.  Once it's ready, let the layering begin!

Layer half of the cheesecake bites, strawberry sauce and one-third of graham cracker crumbs over the cooled crust.  Then, spread half of the ice cream over the top.  Repeat process, with cheesecake, graham crackers and sauce, then the rest of the ice cream. Cover with aluminum foil and freeze for about an hour.  After an hour, take out and spread Cool Whip over top. (This is done so that it is easier to spread the Cool Whip rather than spreading it while the ice cream is very melty).  Finish by sprinkling remaining graham cracker crumbs on the top.  Cover and freeze for 3-4 hours more, or until completely frozen.

When ready to serve, let it sit out for about 15 minutes, allowing it to soften a bit.  And enjoy!

Foster Family Favorite: Chocolate Cherry Cake

Even though I have only a picture of the cake in its entirety, you must trust me that this is a fabulous cake!  It is truly one of my family favorites and is often requested on birthdays!

I made it a little bit ago for my mother-in-law's birthday and it turned out amazing, as always!  It is SO simple to make, very affordable, and delicious! The cherry pie filling makes the cake so moist and the chocolate glaze on top is to die for!  That is my very favorite part... mmm I'm wishing I had some chocolate cherry cake right now!!!

Chocolate Cherry Cake

1 (18.25 oz) package Devil's Food cake mix
1 1/2 cans (21 oz) cherry pie filling (just freeze the extra half of the can and use it as a topping for waffles/pancakes or make another cake!)
2 eggs, beaten
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips

Directions:
1. Combine cake mix, cherry pie filling and beaten eggs. Mix just until blended (do not overmix or mix too aggressively as cherries will break apart)
2. Bake in well-greased 9x13 pan at 350 degrees F for 30 to 35 minutes.
3. Wait until cake has cooled to make the frosting (you will want to pour frosting over cake immediately after it cooks as it thickens quickly)
4. To make frosting: combine sugar, butter or margarine, and milk.  Bring to a boil, stirring constantly and cook for 1 minute.  Remove from heat.  Stir in chocolate chips until melted and smooth.  Pour over cake immediately and spread to make it even.

From personal experience, this cake is even BETTER when eaten the day after it is baked.  Is is more moist and fudgy! But it is delicious all the same whenever you eat it!

YUM!

Giant Bakery Style Chocolate Chip Cookies!

Although I will always love trying new recipes (especially cookie recipes), I will always be loyal to my number one cookie- CHOCOLATE CHIP.  Can I get a holla?

Haha I'm sorry.  That was immature.  And chocolate chip cookies are SO not immature.  They are national celebrities, a world-renowned genius.  And I must say: they handle the fame pretty well.  Always consistently delicious- I don't think I've tried a chocolate chip cookie that I didn't like- whether it was made with Splenda or it was even donning nuts in it... they are all fantastic and they simply scream "childhood comfort food."  In fact, I can distinctly chronicle my life's timeline around my memories of baking chocolate chip cookies at home.  Every Sunday, freshly baked homemade cookies were almost always to be found adorning our stovetop, counters, tupperware and tummies.

 These cookies are chocolate chip cookies taken to the extreme.  You're gonna need a muffin top pan.  I mean I GUESS you could try baking these on normal cookie sheets but I'm tellin ya... these are best when you fill those muffin top wells with heaps of dough and out comes a gorgeous, chewy, gooey and very moist and chocolatey cookie.  Mmm!!

Giant Chocolate Chip Cookies
from My Baking Addiction

2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks

Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.
Notes:
-These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies).
-To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
- I did not attempt to make these smaller than 4 ounces. I am sure they will be equally as amazing, you’ll just have to play with the baking time.

Peanut Butter Frosted Chocolate Chip Blondies

Oh my goodness. I do not have much to say except for peanut butter and chocolate is most likely my favorite food combination ever. 

I am sorry.  These are not healthy but I do not regret making them.  Sometimes you just gotta give in a little to your cravings.  And PB + chocolate is always a huge craving of mine!  These are like a giant chocolate chip cookie bar with creamy, sweet peanut butter frosting on top! To die for!

Chocolate Chip Blondies

from How Sweet It Is

1 cup of butter, melted

2 cup of dark brown sugar (I used light brown)
2 eggs
2 teaspoons of vanilla
1 teaspoon baking powder
1/4 teaspoon of baking soda
Pinch of salt
2 cups of all-purpose flour

1 cup chocolate chips

Preheat oven to 350.

In a large bowl, whisk together sugar and melted butter until smooth. Add in egg and vanilla.

Combine dry ingredients together, and whisk into the batter. Fold in chocolate chips.

Spread evenly in an 9 X 9 pan. Bake for 35-45 minutes.

Peanut Butter Frosting

3/4 stick butter, softened

3/4 cup creamy peanut butter

2-3 cups powdered sugar

1 teaspoon vanilla

1-2 tablespoons milk

Cream butter and peanut butter. Add sugar gradually. Add vanilla. Add milk 1 tablespoon at a time until desired consistency is reached.

Snickerdoodle Blondies

Just so you know, I would never post a recipe on this here blog without having made it myself first.  However, sometimes I'll make a recipe and forget to take a picture and then I'll be mad at myself for my laziness and then I'll just promise myself to make the recipe again but then I don't, and then a couple months later, I'll be like, "Oh yeah, I remember when I made ___insert recipe here___ and it was so good!" and then I'll want to make it again, but before I do I figure I should blog about it first, since, I mean, I DID make it a while back and tasted it and it was GOOD!

Whew.  This is one of those recipes.  A true-blue, highly-decadent non-forgettable (ahem) dessert that I'd like to tell you about:  if you like snickerdoodles, or even just like cinnamon, plain and simple, there is absolutely no way in heaven's mercy that you would not like these.  Snickerdoodle Blondies are divine- a moist, rich, buttery and cinnamon-y mouthful of goodness.  Guiltiness... but goodness all the same.  I suggest you crank out the mixer and your taste-tester husband.  He will kiss the ground you cook on.

Snickerdoodle Blondies
Recipe and photo courtesy of Brown Eyed Baker

Yield: 24 blondies
Prep Time: 15 minutes | Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

Strawberry Milk Chipster Cookies

I will never cease to love Paradise Bakery because of their endless supply of sample "Black & White chipper" cookies.  I mean, who can resist "trying" a piece...only to be followed by another.  And possibly one more after that. (Not that I did that or anything)  These cookies faintly resemble the famous Black & White chippers...except for the obvious color swap- they are rather PINK and white!

That's right...  these babies are made with STRAWBERRY milk powder.  This genius idea came from Jenny Flake over at Picky Palate.  I thought they would be a perfect gift for my mother and mother-in-law on Mother's Day!  Not only were these SO incredibly cute (the picture doesn't do it justice because of the hot pink paper plate behind it...) but they were DELICIOUS!  I wondered how strong the strawberry flavor would be amongst the other ingredients, but it was a perfect amount!
These are the ultimate spring cookies :)

Strawberry Milk Chipsters
from Picky-Palate

2 sticks softened butter
1/2 Cup strawberry milk Powder (Nestle)
3/4 Cup brown sugar
2 eggs
1-2 drops red food coloring
1 Tablespoon pure vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz bag White Chocolate Chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.  Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.   Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.
2.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart.  Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.
about 3 dozen cookies

Homemade Pizza

Before making this recipe, the last time I made a homemade pizza/crust was in my 8th grade Foods/Home-Ec class!  The pizza was cooked on a pizza stone, and I remember thinking to myself that it was the best pizza ever and I was going to make this all the time from then on...  I didn't.  Because we didn't have a pizza stone!

 

Well let me tell you that I was SO happy when I got a pizza stone as one of my bridal shower gifts!  It was one of the first things I planned on making in our new little house as a newlywed couple, but for some reason I kept putting it off, even though I already had bought the ingredients!

This was after the first time taking the pizza out and finding it to still be doughy

 I finally found the right night to bust out the pizza stone... and I did not regret it!  Our pizza was very large and barely fit on the pre-heated stone.  Word to the wise: BUY and USE cornmeal on your pizza peel if you have one and are going to use it.  I didn't have any so I assumed flour would be fine.  HA the pizza wouldn't slide off the peel onto the stone at all! So with the help of Forrest, we had to carefully lift it/slide it onto the peel... it was a difficult process that could have been completely avoided!  ALSO.... I cooked the pizza too long.  The stone makes the crust very crispy and awesome but after the first time taking it out I found it to still be a bit doughy in the middle, so I put it back in the oven... for a tad too long!  The crust was a little too hard for our liking, but that was just my own fault and lack of accurate judgment.  

SO... moral of the story is- 1. Make this pizza! It's incredibly easy, fun and so versatile because you can add whatever toppings you like.  2.  USE cornmeal on your pizza peel!  And 3. Adhere to the correct baking times listed on the recipe! And if you think it is still doughy, then pop it back in the oven for short time periods (like 3 minutes or so) not 8 minutes like me ha!

This was after taking it out the final time... as you can see the top got a little scorched, and as you cannot see, the crust is even more scorched.  But it was STILL delicious!

Homemade Pizza Crust

 from my friend Gina Peterson

1 1/2 c. water

1 Tb. yeast

1 1/2 Tb. sugar

3/4 tsp. salt

3 1/2 c. flour

Preheat your pizza stone in a 500 degree oven. Combine ingredients in order.  Mix in Bosch or Kitchen Aid or knead (this is what I did) for 10 minutes.  Let stand for 20 minutes.  Pinch off and divide into 3 balls (or just make one very large pizza) and roll out into a circle.  Place cornmeal onto your pizza paddle or flat pan.  Roll your dough into a circle and place dough on top of paddle or flat pan, making sure it wiggles when you shake it.  Poke holes in the crust, then spread tomato sauce on top of dough, cheese on next and top with pepperoni, meats, vegetables and/or any other toppings you would like.  When oven is ready, slide pizza on top of hot stone and cook for about 7-10 minutes (for my oven, I think 12 would have been perfect) until it is hot and bubbly.  Enjoy!