Wednesday, March 30, 2011
If you like Rice Krispy treats you are going to love this kicked up version.
Spring Time M&M's are the best. I took this pic when they were still warm
and gooey. I'd like to tell you I made these for my kiddies but, I'm the biggest
kid of all. It also would be a perfect Easter Treat! I can't believe my Birthday
is on Easter this year. I think that's a first for me. =)
Chocolate-Peanut Butter Treats
1 bag of large marshmallows
3 tablespoons butter
2 tablespoons peanut butter
6 cups of peanut butter Cap "n Crunch
1 bag of M&M's
1) In a large saucepan, combine the marshmallows, peanut butter and butter.
Cook and stir over medium-low heat until melted. Remove from the heat.
Stir in cereal and M&M's.
2) Pat into a 9x13 pan coated with cooking spray. Cool and cut into bars.
Tuesday, March 29, 2011
Hello my dear friends, I want you to do me a favor, ok? Please go to the market today
and buy the ingredients and make this. You won't regret it and I think it will become
a staple in your home. I like to toast a baguette to go along and dinner is served.
Mozzarella, Tomato and Avocado Salad
1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3) Just before serving the salad, stir in the chopped avocados. Serve salad with
slotted spoon and toasty bread.
4) Goes perfect with a glass of Pinot Grigio ; )
Monday, March 28, 2011
Last night, I made these mouth watering waffles. There was almost no time to take a
quick photo. My family has been feeling a little under the weather "colds". I thought
having breakfast for dinner would brighten their spirits. It worked ; )) Something
magical happens when you mix bacon into waffles.
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
6 tablespoons butter, melted
1 1/2 teaspoons maple extract
1/2 package bacon, cooked
1 1/2 cups real maple syrup
1) Heat waffle maker, In a large bowl, mix flour, sugar, baking soda, salt.
In a medium bowl, beat buttermilk, eggs, butter and maple extract with wire
whisk until blended. Pour over dry ingredients. Stir until moistened.
2) Sprinkle about 2 tablespoons of the cooked bacon on each waffle grid.
Spoon batter over bacon. Close the lid and cook until done. Repeat with
remaining bacon and batter. Serve waffles with warm maple syrup and
Wednesday, March 23, 2011
Sometimes you just need a cupcake to make your day brighter! You can't go wrong with
a Strawberry/Lime combo. These were so good that I had to give them away....for fear
that I would consume them all. I wish you were all my neighbors.
Lime Cupcakes With Strawberry Frosting
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1 2/3 cups granulated sugar
5 egg whites
3 tablespoons grated lime peel
2 tablespoons of lime juice
1 teaspoon vanilla
1 cup milk
1 package (8 oz) cream cheese, softened
1/2 cup butter
3 1/2 cups powdered sugar
1/2 cup mashed strawberries, well drained
1) Heat oven to 350 degrees. Place cupcake liners in muffin pans. About 24. In a
medium bowl, mix flour, baking powder and salt.
2) In a large bowl, beat shortening with electric mixer on medium speed 30 seconds.
Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition.
Beat 2 minutes longer. Add egg whites, one at a time, beating well after each. Beat
in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at
a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice.
Divide batter evenly among muffin cups. Bake 20 to 25 minutes. Cool 5 minutes.
Remove from pans to cooling racks. Cool completely, In a large bowl, beat cream
cheese, butter and powdered sugar until fluffy. Beat in mashed strawberries until
blended. Frost cooled cupcakes. Top each with a strawberry or lime pieces.
Monday, March 21, 2011
I made this yummy healthy chicken dish last night for dinner and it was full of flavor.
This had just the right amount of heat. I had leftovers and made an amazing sandwich
for lunch! Enjoy!
Cayenne-Rubbed Chicken With Avocado Salsa ~Everyday Food
salt and pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons lime juice
1 Hass avocado, pitted and cut into chunks
1) In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne
rub all over chicken.
2) In a large skillet, heat oil over medium heat. Add chicken and cooked until
browned on the outside and cooked throughout, 8 to 10 minutes per side.
3) Meanwhile, in a medium bowl, combine onion and lime juice, set aside.
Just before serving, fold avocado chunks into onion mixture. Season with
salt and pepper. Serve chicken topped with salsa.
Friday, March 18, 2011
Can you believe that my most viewed post was my Sweethearts Bark? I'm amazed that
something with on 2 ingredients was so loved. Makes a gal, happy! This bark is super
cute and still only 2 ingredients. The possibilities are endless. You can put these in a
Easter Basket or Easter Eggs and Bag them with a ribbon. Enjoy!
Jelly Bean Bark
1 bag of jelly beans, use half a bag
1 bag candy melts, any color
Melt candy melts in microwave for 2-3 minutes. Take out and pour in a 8 x 8 pan
lined with parchment paper and assemble the jellybeans and refrigerate until hard.
Break into pieces and enjoy!
Thursday, March 17, 2011
Happy St. Patrick's Day, everyone. I'm part Irish and growing up in the Boston area,
this holiday was pretty epic. I'm all about having everything green today. This dish
is from my 'BFF' Ina Garten (a girl can dream) and when I saw it in the cookbook
I knew I had to make it. I tweaked it a bit. I added gravy it made the dish divine.
I 'm actually drooling over the pic I took ; )
Bangers and Mustard Mash
2 pounds Yukon Gold potatoes, peeled and quartered
Kosher salt and pepper
1/2 stick of butter
1/2 cup whole milk
4 ounces of creme fraiche
1teaspoons of Dijon mustard
2 teaspoons of whole-grain mustard
2 pounds chicken sausages
parsley for garnish
Place potatoes in a large saucepan with 1 tablespoon of salt and enough water
to cover the potatoes. Bring to a boil and simmer for 20-25 minutes, until the
potatoes are tender. Drain the potatoes and return to the saucepan. Add the
butter, milk and creme fraiche and beat the potatoes in the pan with a handheld
mixer until very smooth and creamy. Add a little extra milk if too stiff. Mix in
the Dijon mustard, whole grain mustard, i tablespoon of salt and pepper.
Meanwhile cook sausages in a skillet for 5 minutes on each side.
To serve, mound a generous portion of potatoes on a dinner plate and top with
sausages that have been cut diagonally.
Note...I heated gravy and put it on the plate first then stacked and added parsley.
Wednesday, March 16, 2011
This is a perfect Spring time soup. Light, elegant and totally satisfying.
I 'm such a huge fan of soups..even in the summer. I adore the comfort
of a warm bowl of yumminess. The crunchy warm croutons gave the
soup a nice crunch and we all know everything tastes better with bacon.
Potato-Leek Soup With Bacon
2 tablespoons of butter
1/2 teaspoon of smoked paprika
1 1/2 cups cubed crusty bread
6 slices of bacon, chopped
2 large leeks, white and green parts only, thinly sliced
2 garlic cloves, chopped
4 cups low-sodium chicken broth
3 medium russet potatoes, peeled and cut into 1/2 inch pieces
kosher salt and pepper
1/2 cup heavy cream
1 1/2 cups frozen peas ( do not thaw)
1/4 cup chopped fresh parsley
1) Preheat oven to 400 degrees. Make the croutons. Melt 1 tablespoon butter, then mix
with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet &
bake until golden, 8 to 10 min.
2) Meanwhile, cook the bacon in a large saucepan over medium high heat until crisp
about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all
but about 1 tablespoon fat from pan. Add the remaining 1 tablespoon of butter, then
add the leeks and garlic, cover an cook until soft, about 5 minutes. Add the broth and
2 cups of water, the potatoes, salt and pepper. Cover and bring to a boil over med high
heat. Reduce the heat to a medium and simmer, partially covered until potatoes are
3) Puree half of the soup in a blender (remove the filler cap to let steam escape) then
return to the pot. Add the cream and bring to a simmer. Add peas and cook until tender
about 3 minutes. Season with salt and pepper. Serve topped w/ croutons, bacon and
Tuesday, March 15, 2011
Spring is in the air and Citrus fruit is every where and I have been putting it
in every thing. These muffins are light and perfect for a brunch or along side
some bacon and eggs. The frosting puts them over the top. Enjoy!
Orange Muffins With Citrus Frosting
1/3 cup butter, softened
2/3 cup sugar
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup orange juice
1 chopped walnuts (optional)
1) In a large bowl, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in extracts.
2) Combine the flour, baking powder, salt and baking soda, add to creamed
mixture alternately with orange juice. Fold in nuts.
3) Spray a muffin pan and pour batter in pan and bake in a preheated oven
at 350 degrees for about 20 minutes or until done. Cool on wire rack.
1 package (8oz) cream cheese , softened
3 or 4 tablespoons of orange juice
1/2 teaspoon orange extract
2 cups confectioners sugar
1 teaspoon grated orange peed
In a small bowl, beat cream cheese, orange juice, extract, confectioner's sugar
and peel until well blended. Spread on cooled muffins.
Monday, March 14, 2011
I thought I would share with you a little bit of my sunshine today. She is such
a cutie and loves being outside.
What do you think of my new blog design? I'm really in love with it my friend
and fellow blogger Jamie from, The Kubeckza Family designed it. She is truly
amazing and patient. She knew my vision better than I knew it myself. Thanks
Thursday, March 10, 2011
As you well know...I have a addiction and it's name is Target.
Yup, it's true. There is noway to deny it. Ask my hubs. I have
been really good and only go there 2 times a week now. I use
to go every other day. My mind tells me that I need to buy
something in every section. "It's a sickness". Where else can
you go and buy 3 Summer Wedges for $85? Oh, and pick up
a pair of sandals for my girl. Go to Target and get yourself
some shoes. Hehe.
Wednesday, March 9, 2011
I can't get enough of good salads. It's very rare that I ever just
eat a plain salad. I need it to be kicked up a few notches. Your
really going to like this. The dressing is what makes it extra
yummy. I could bottle it up and drink it.
Pear and Gorgonzola Salad
1 tablespoon of butter
2 Anjou pears, cored and cut into slices
1 tablespoon of Dijon mustard
1/4 cup of fresh lemon juice
2 tablespoons maple syrup
1/4 cup olive oil
1/2 teaspoon of salt
1/8 teaspoon of pepper
6 ounces of arugula
1 head of romaine
domestic blue cheese
1/2 cup sugared almonds
1 red onion, thinly sliced
Melt butter over medium heat in a large skillet. Add pear slices
and cook until the pears are golden but still slightly firm to the
touch about 6 minutes. Set aside. Combine the mustard, lemon
juice and maple syrup in a small bowl. Slowly whisk in olive oil.
Season with salt and pepper. Toss the arugula, romaine. blue
cheese, pecans, onion and pears together with the dressing in a
large bowl. Serve immediately.
Tuesday, March 8, 2011
Monday, March 7, 2011
You can just tell by the picture that this is incredible ; ) My
entire family loves Cinnamon Rolls and this was bliss on a
plate. So many different layers of flavor. Enjoy!
Cinnamon Roll Coffee Cake
1 tube (17-1/2 oz.) Large refrigerated cinnamon rolls with
cream cheese icing
2 ( 8 oz) packages cream cheese, softened
3/4 cups sugar
1 tsp. vanilla extract
1/4 cup chopped walnuts or pecans
1/4 cup all purpose flour
1/4 cup quick cooking oats
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
3 Tbsp. butter, melted
Whipped cream and additional cinnamon for topping
1) Unroll the tube of cinnamon rolls into one long rectangle.
Press onto the bottom of a greased 9x13 baking dish. Seal
perforations. Set aside icing packet from cinnamon rolls.
2) In a large bowl, beat cream cheese, eggs, sugar and vanilla
until smooth. Pour over crust. In a small bowl, combine the nuts
flour, oats, brown sugar and cinnamon. Stir in butter. Sprinkle
over cream cheese layer.
3) Bake at 350 degrees for 25 to 30 minutes. Drizzle with the
icing packet. Let stand for 15 minutes before serving. Serve with
fresh whipped cream and cinnamon. Taste of home.
Friday, March 4, 2011
With, St. Patricks day coming up, I thought I would share with
you a yummy fun green drink that is so tasty. I hope you all have
a great weekend. Enjoy!
Lime Milk Shakes
2 1/4 cups milk
3/4 cup thawed limeade concentrate
3 cups lime sherbet, softened
1) Place all ingredients in a blender, cover and process until smooth.
Pour into chilled glasses, serve immediately.
Wednesday, March 2, 2011
I love eating dishes that are light and healthy this time of year.
Spring is almost here and this dish won't weigh you down and
it is so flavorful. Enjoy.
Carrot Raisin Couscous
1/3 cup port wine or chicken broth
1/3 cup golden raisins
1 medium onion, chopped
3 tablespoons olive oil, divided
1 package ( 10 ounces ) couscous
2 cups chicken broth
salt and pepper
1 garlic clove, minced
4 medium carrots, julienned
1 green onion, sliced
2 to 3 tablespoon parsley
1 tablespoon brown sugar
1 teaspoon molasses
1) In a small saucepan, heat the wine until hot. In a small bowl,
soak raisins in wine for 5 minutes. Drain raisins and reserving
2) In a large saucepan, saute onion and garlic in 1 tablespoon oil
until tender. Stir in couscous. Cook and stir until lightly browned.
Stir in broth, raisins and salt and pepper. Bring to a boil. Cover and
remove from the heat. Let stand 5 minutes. Fluff with fork.
3) In a small skillet, saute carrots in remaining oil until crisp-tender.
Combine the sugar and molasses, reserved wine and salt and pepper.
Stir into carrots and heat through.
4) In a large bowl, combine couscous mixture, green onion, parsley and
carrots. Toss to combine.