Tuesday, April 26, 2011
You are gonna love me for posting this one...Are you just imagining the burst of sweet
Strawberries on your taste buds?? Lets me just tell you pistachios and strawberries
were meant to be together!! YUMMY.
all purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1/2 cup , shelled pistachios
2 tablespoons of sugar
5 cups thinly sliced strawberries, ( about 1 1/2 pounds)
1/4 cup apricot jam, warmed
1) Preheat oven to 350 degrees. One a lightly floured surface, roll out puff pastry
to a 12 by 16 inch rectangle. Transfer to a parchment lined rimmed baking sheet
and trim to make a rectangle. Freeze until firm, 10 min. With a fork, prick pastry
all over. To prevent pastry from rising, Top with a sheet of parchment paper and
stack another baking sheet on top. Bake until golden, 20 to 25 minutes.
2) Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and
process until pistachios are finely ground. Sprinkle mixture on pastry, leaving
a 3/4 inch border. Bake until pastry is deep golden about 15 to 17 minutes.
Roughly chop remaining 1/4 cup of pistachios. Remove sheet from oven, arrange
strawberries on pistachio mixture, overlapping slices. Brush berries with jam and
sprinkle chopped pistachios on the border. Serve warm or at room temperature.
Thursday, April 21, 2011
I rarely cook the same meal twice in a month. I get bored...the only problem with that
is coming up with simple easy meals. You can't get any easier than this. You will love
Cajun Shrimp And Rice
1 tablespoon unsalted butter
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
salt and pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
lemon wedges, for serving
1) Heat the butter, olive oil and garlic in large skillet over medium high heat
until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook,
stirring, until the shrimp begin to curl, about 1 minute. Season with salt and
2) Add the tomatoes and scallions to the skillet and cook, stirring about 1
minute. Add the rice and 1/4 cup water and continue to cook until the rice
is warmed through and the shrimp is opaque, about 3 more minutes. Stir
in the parsley and serve with lemon and additional scallions.
Wednesday, April 20, 2011
I was trying to come up with a way to decorate an Easter table for the kids and this
idea, popped in my head. I made extra's and wrapped them individually with a bow.
These are perfect for a Easter party at school. How cute would these be for a special
teacher. You could make them into a bouquet. The sky is the limit. Enjoy.
Marshmallow Topiary Pops
color melt aways
I went to Michaels and bought the mini pots and put some foam at the bottom
so the sticks could stay. Basically, all you do is melt, stick and sprinkle.
Monday, April 18, 2011
I made these clever little cups of "goodness" for my kiddos and the loved them. Perfect
to make ahead of time and keep in the freezer until ready to serve. All kinds of Holidays
are coming up and wouldn't these be so cute to serve?? Gah.
Watermelon Sherbet Cups
Mini Chocolate Chips
Cute limes in half and scoop out the inside. Fill with sherbet and top with chips.
Freeze until ready to serve. Easy Peasy!
Tuesday, April 12, 2011
Butterfinger Cake =Wicked Good and that is coming from the mouths of picky
children. It's very rare to make something that all the family loves. I knew this
cake was a winner when my one son that really does not like anything, went
for seconds. SCORE! No baking involved...
1 cup crushed Ritz (about 30 crackers)
1 cup graham cracker crumbs
4 Butterfinger candy bars, crushed
3/4 cup butter, melted
1 1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart frozen chocolate yogurt, softened
1 carton ( 12 ounces) frozen whipped topping, thawed, divided
1) In a large bowl, combine the first four ingredients, set aside 1/2 cup for the
topping. Press remaining crumb mixture into an ungreased 9 x 13 dish.
Chill for 5 minutes.
2) Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes.
Let stand for 2 minutes or until set. (mixture will be thick) Stir in frozen yogurt
and 1 cup whipped topping until smooth. Spread over crust.
3) Top with remaining whipped topping, Sprinkle with reserved crumb mixture.
Refrigerate for at least for 8 hours.
Monday, April 11, 2011
I'm trying to think of the words to describe how unbelievable this mac and cheese
is. I'm really trying but my mouth keeps watering. All I can truly say is this...if you
want to impress your family and become a Rockstar, please make.
Nacho Mac "N" Cheese
1 box gemelli pasta
1 pound ground beef
1 onion, chopped
1 red pepper, chopped
1 garlic clove, minced
1 can tomato sauce
1/4 cup all-purpose flour
1 envelope taco seasoning
salt and pepper
2 cups milk
2 cups cheddar cheese. shredded
1 cup frozen corn
1 cup Doritos, crushed
1) Cook gemelli according to package directions. Meanwhile in a large pot, over
medium heat cook onion, pepper, garlic and beef until done. Add seasoning, salt,
pepper and tomato sauce. Mix and set aside.
2) Stir the butter into a pot, add flour and gradually add in milk. Bring
to a light boil and cook until a little thick. Remove from heat and add the cheese
3) Add the cheese mixture to the drained pasta and then add the beef mixture and
stir until well combined. Top with crushed Dorito's and green onions.
Thursday, April 7, 2011
If you have followed my blog for awhile you know that I bake bread with my daughter
once a week and today we made this moist and flavorful bread. Our pantry always has
maraschino cherries in it "my kids love Shirley Temples" me too. We like to smear this
bread with Trader Joe's organic coconut oil. It's sinfully delicious. This loaf makes two,
so be sure to share =)
Maraschino and Pineapple Bread
4 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon coconut extract
3/4 cup oil
1 (8oz) can crushed pineapple
1 jar maraschino cherries, drained and quartered
2 tablespoons powdered sugar "optional"
1) Heat oven to 325 degrees. Spray 2 - 9 by 5 loaf pans with cooking spray.
2) In a large bowl, mix flour, granulated sugar, baking soda and salt. Add oil,
vanilla, coconut extract, eggs, and pineapple with liquid. Beat with an electric
mixer on low speed until combined. Fold in cherries. Divide evenly between
3) Bake 45 to 55 minutes. Cool for 10 minutes. Remove from pans. Cool
completely, about 1 hour. Sprinkle with powdered sugar.
Wednesday, April 6, 2011
Don't you love fresh berries? Sweet, tart and so good for you!! Fresh fruit does not
last in my house. We are Fruit and Veggie addicts. This is perfect for a brunch or
breakfast!! It was gone in about 3 hours...that's when you know it's good. It's low
in fat but, if you want it to taste even better, pour some warm Maple syrup all over
and maybe even a dollop of fresh whipped cream....Divine.
Berry Puff Pancake
1 tablespoon butter
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
I cup fresh blackberries or raspberries
1 cup fresh blueberries
1 1/2 cups fresh strawberries
1/3 cup orange marmalade
2 tablespoons confectioners sugar
1) Place the butter in a 9-inch pie plate, place in a 400 degree oven for 4-5 minutes
or until melted. Meanwhile, in a small bowl, whisk the eggs and milk. In another
small bowl, combine the flour and salt, whisk in egg mixture until smooth.
2) Pour into prepared pie plate. bake for 15-20 minutes or until sides are crisp and
3) In a large bowl, gently combine the berries and the marmalade. Fill berries in
the pancake and sprinkle with confectioners sugar, Serve immediately.
Monday, April 4, 2011
Make me, make me....I'm super delicious!! We are pizza lover's in our family. Usually
once a week we have pizza. Homemade pizza is the best! I love the fresh taste of this
pizza. Try and enjoy!
Spring Vegetable Pizza
1 jar (12 ounces) marinated artichoke hearts, drained reserving marinade
1 large bunch of asparagus trimmed, cut into 2-inch pieces.
1 pint cherry or grape tomatoes
1 fresh pizza dough, homemade or store bought
1 or 2 garlic cloves minced
salt and pepper
1 teaspoon Italian seasoning
7 ounces Gruyere cheese grated, about 3 cups
Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium
bowl, combine artichoke hearts, asparagus and tomatoes. On a large sheet of
parchment paper, brush dough with artichoke heart marinade and roll out dough
into a long oval shape.
Transfer dough on parchment to a rimmed baking sheet and top with vegetables
and cheese leaving a 1 inch border. Brush border with marinade and season
pizza with Italian seasoning, salt and pepper. Bake pizza 10 to 15 minutes,
rotating halfway through. You want the pizza crust to be a golden brown.
Friday, April 1, 2011
What cute little gems these are!! Try them and enjoy the lemon flavor in fudge. Another
perfect Easter goodie!
1 1/2 teaspoons plus 1/2 cup butter-divided
1 package (4.3 ounces) cook and serve lemon pudding mix
1/2 cup whole milk
3 3/4 cups confectioners sugar
1 teaspoon lemon extract
1)10 Line a 9 inch square pan with foil. Grease the foil with 1 1/2 teaspoons butter,
2) In a large heavy saucepan, combine the pudding mix, milk and remaining butter.
Cook and stir over medium heat until thickened. Remove from heat. Beat in
confectioners sugar and extract, Pour into prepared pan, Refrigerate until set.
3) Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1 inch squares.
Store in refrigerator.