Saturday, February 11, 2017

Happy valentines' day!

Happy Valentine's Day! I don't know about you but I get so excited figuring out what to cook for my hubby! I would rather do that than fight crowds to go to a restaurant and then think the whole time while I"m eating that I could have cooked this at home for cheaper. Is that just me or do you do that too?
My favorite thing is to try out new recipes that look delicious and put my spin on them... this year is no different!
I think I will start the dinner out with a wedge salad....
you don't really need a recipe for that... ice burg lettuce cut into wedges and served with your choice of dressing and toppings..... and I may try out this Scampi recipe for the next course...
And then try this recipe for my main course served with a crusty bagguette bread...
 Looks delicious doesn't it?? and you can't have a Valentines dinner without chocolate.....
I may try these Chocolate bombs... I have always wanted to make these....
don't they look like they would be amazing??? I might put strawberries in the center of mine instead of raspberries....
So no matter how you celebrate Valentines day..... Celebrate it deliciously!!!!

Friday, February 3, 2017

Slow Cooker Mississippi Pot Roast

I first heard of this recipe on the food network.... there are many different versions of it and it's a super easy recipe. This is great served as is with mashed potatoes, I thicken the gravy. Or you could use as a french dip sandwich with cheese melted on a toasted sub roll and use the juice for dipping. This is quite salty.... don't use any salt to season. Use ground pepper if you like. The original recipe called for a whole cube of butter!! No reason to use that much! I also tried with half a packet of each seasoning packet but my hubby liked it better using the whole packet. Lots of ways you could use this roast. YUMMO!

Slow Cooker Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut 
1/2 stick (4 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Sliced Pepperoncini peppers, number to your liking, and a little juice
freshly ground pepper, if desired

Put the roast in a slow cooker. Sprinkle the  au jus gravy mix, and ranch dressing mix  over the roast then add pepperoncini peppers and juice --as much as you like. Place the 4 Tablespoons butter on the top.  Add  pepper if you like and cook on low until tender, about 8 hours.
Serve in sandwiches... or along side mashed potatoes or any other way you enjoy roast. 

Saturday, January 21, 2017

Easy Cheese Log and "Crack" Chip Dip

Super Bowl is coming up! time for snack foods! I made this cheese log for an appetizer on Thanksgiving... so yummy!  It goes great with any kind of cracker. I forgot to take a pic so I "borrowed" one from the internet. I rolled mine into a log shape but a ball works too. Also I am posting the simple recipe for 'Crack" chip dip. At least that is what my office calls it cause once you taste it you can quit eating it. It's great with regular potato chips. Enjoy!

Bacon Ranch Cheese Log
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (1 ounce) package ranch dressing mix
  • 2 1/2 cups shredded Cheddar cheese
  • 6 -8 slices cooked bacon, chopped


  1. In a medium size bowl, mash cream cheese. Mix dressing mix, Cheddar cheese, and half the bacon bits into the cream cheese. Shape the mixture into a ball. Roll the ball in the remaining chopped bacon. Refrigerate covered until ready to serve. Yum!

Crack Chip Dip
1 16-oz sour cream
1 packet Hidden Valley fiesta ranch dry mix 
Your choice of Chips for Dipping
In a mixing bowl, combine the sour cream, and dip mix. Mix well.
Refrigerate for 2 hours and then serve with your choice of chips!

Friday, December 23, 2016

Cream Cheese Sugar Cookies

I am always up for a good sugar cookie recipe. I found this recipe here and pretty much made as directed in the recipe. The only thing I did different was smash the balls of cookie dough just a little before baking... they didn't spread much and I wanted a slightly flatter cookie so they would look a little like snow balls. I was giving these as neighbor treats along with some key lime truffles. I made a tag that said "have a ball this Christmas"! These cookies are a tender, chewy cookie with a lovely butter cream frosting on top. You can add food coloring or any color of sprinkles. YUM!

Cream Cheese Sugar Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1-1/2 cups granulated sugar 
package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg 
2 teaspoons vanilla


2 1/2 cups powdered sugar 
2-1/2 to 4 tablespoons milk 
1/4 cup butter, softened
1 teaspoon vanilla
Dash of salt
food colors, as desired
candy sprinkles, as desired


  • Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
  • Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Slightly press dough balls so they don't bake so puffy. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk, 1/2 teaspoon vanilla , and a dash of salt with electric mixer until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature

Wednesday, November 16, 2016

The Best Homemade White Bread EVER

I LOVE home made bread... especially still warm from the oven slathered in butter..... yum! This recipe was on Facebook and it looked too good not to try. I had a good recipe for white bread that I thought I'd never find better but my goodness this recipe is awesome. I love homemade bread that's soft and not too crumbly, but still has a good chewy crust and this was it. I have always rubbed butter over my loaves of bread after they cool about five minutes... that is what makes them shiny. This bread also makes great toast ...especially with Jam. Hope you enjoy as much as I did!

Homemade Bread
click here for recipe site
2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed) all purpose flour is ok to use too.. that's what I had
1 TB shortening--to grease loaf pans (I use non-stick cooking spray)
1 TB butter (to top bread)

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, cool for 5 minutes then rub the top with butter and remove onto a cooling rack.

Saturday, November 12, 2016

Banana Pancakes with Peanut Butter Maple Syrup

I never said I was the best photographer... and of course I chose the ugliest pancake for myself and the rest were eaten by the time I took a picture so excuse the photo above. But boy oh boy were these the best Banana Pancakes ever! I love the Peanut Butter maple syrup on them too and of course.... bacon on the side. The syrup kind of reminds me of those peanut butter rice krispie treats we love. I think I'll make these over the holidays for my company.... Yummo!!!

Banana Pancakes with Peanut Butter Maple Syrup
adapted from Once upon a chef

For Pancakes
  • 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off 
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • small, over-ripe banana, peeled (the browner, the better)
  • 1 cup plus 2 tablespoons low fat milk
  • large eggs
  • 1/2 teaspoon Pure vanilla extract (or more.... LOVE vanilla)
  • 3 tablespoons unsalted butter, melted

  • For the Syrup
  • 1 cup Maple Syrup
  • 1/2 cup Peanut Butter

Make the syrup first. I am guessing at the amount I used.... I poured my maple syrup in a small saucepan. Heat until warm then add your  peanut butter and whisk until smooth... you can add more syrup or more peanut butter according to you taste. Keep warm while you make the pancakes.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. (Or spray with non-stick cooking spray like I do)
Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Repeat with the remaining batter. Serve the pancakes while still hot with Peanut Butter maple syrup.

Wednesday, October 26, 2016

The Best Ever Pumpkin Chocolate Chip Cookies

I LOVE  pumpkin chocolate chip cookies... nothing says 'Autumn time' like a warm pumpkin chocolate chip cookie still warm from the oven don't you agree? I have been looking for a recipe that was awesome for these cookies... I have posted some but some are too spongy... others are too dry.. This one was just perfect. Try adding a 1/2 cup cinnamon chips along with the chocolate chips for additional yumminess! Enjoy!

Pumpkin Chocolate Chip Cookies
adapted from Cooking classy
Yield: About 30 cookies

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup  vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup  milk chocolate chips
  •  Optional: try adding 1/2 cup cinnamon chips along with the chocolate chips

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
  •  With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. Bake in preheated oven about 10 to 12 minutes until cookies are nearly set (you don't want to pull them out before they are done or they'll taste raw, not a cookie you want to under-bake. The top layer of the cookie should be cooked through). 
  • Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container . (I think they are best when eaten still slightly warm)... soft pillowy cookies! Enjoy!