1 hour ago
Wednesday, January 29, 2014
One of my favorite blogs ever, Jess at Life's Simple Measures, posted this recipe from a delectable Blackberry Scones with Honey Butter. Be sure to check her blog pictures out of these because they are so delicious looking.
I have so many of her recipes bookmarked to try. Previously I have made the Cookie Dough Fudge that I found at her blog and it was so tasty. Many thanks to Jess for this recipe!
-I used 1 cup of frozen blackberries and omitted the blueberries only because I had a lot of blackberries to use up and no blueberries in the fridge. I think it was tasty using only blackberries, but I think I would have liked the combo of the two as well.
-I sprinkled a bit of sugar crystals on after the glaze to give it a little sparkle, but this is optional.
-These scones are extremely moist. At first I kept my scones covered in a Tupperware on the counter top but this led to the scones almost being too moist, so I transferred them to the fridge and reheated when someone was ready to eat one.
-As seen in one of the photos, I had a honey butter compound that was not melted and used that on the scones. This would be a great alternative to the glaze if you wanted to avoid the stickiness factor.
Tuesday, January 28, 2014
The whole family loved these tasty Pizza Roll-Ups, recipe courtesy of My Kitchen Escapades. I will admit I have been resistant to make pizza dough at home but the recipe used (a Martha Stewart recipe) was a piece of cake to make.
They came together quickly and the kids had fun helping by adding the cheese and mini pepperoni. They also taste great as leftovers, either warmed up or eaten cold for those of you, like myself, that enjoy cold pizza. Enjoy!
Tuesday, January 21, 2014
probably the best shrimp recipe I have ever tasted in my life, Spicy Creole Shrimp Dip.
I made this for a birthday dinner and everyone loved it. To be honest, everyone freaked out about how great it was. This one is going in the top recipes for 2014 for sure. Many thanks to Creole Contessa for this recipe. I tweaked it just barely, subbing red onion for her shallots as well as skipping the celery only because I realized at the last moment that we'd already used it earlier in the week.
Saturday, January 18, 2014
A couple weeks ago I posted a recipe for a Starbucks Copycat – Raspberry Swirl Pound Cake with Cream Cheese Frosting at Mom Spark. Head on over to check it out.
Thursday, January 16, 2014
Goodness these are some incredibly delicious muffins! These may be my first top recipe of 2014 and we are only a few weeks in. This recipe comes from Creations by Kara. Kara has lots of amazing recipes on her blog so be sure to check it out.
What I love about this recipe is that you can store the unused batter in the fridge until you are ready to make a fresh batch for the day. These muffins are best eaten within two days after you bake them. Heating them up in the microwave makes them over the top delicious. After they bake, I wouldn't let them sit around any longer than two days. Freeze them if they are already baked, or better yet, only bake enough for what you will eat on a daily basis.
They are absolutely delicious. I cut the recipe in half since I wasn't sure if I would like the end result and that amount is shown below in the recipe. If you want a larger batch, simply double the amounts. I may actually make a double amount the next time I make these since everyone loved them so much.
Wednesday, January 15, 2014
Tuesday, January 14, 2014
I mentioned on the past two Recipe Sharing Monday parties that I was going to start making recipes that had been submitted. For the very first feature, I made a tasty recipe that was linked up by Mostly Homemade Mom for Recipe Sharing Monday #51.
One thing that I liked about this recipe is that it used up some ingredients that I already had on hand. Those crushed tortilla chips at the bottom of the bag that nobody eats? Some salsa left in the fridge? Maybe a variety of shredded cheeses? All of these are used in the topping.
Many thanks to Kelly for sharing this delicious dinner recipe at the party. Please check out her blog for more recipes, she has a ton.
Saturday, January 11, 2014
Wednesday, January 8, 2014
Restaurant salsa is the best. When I think of jarred salsa from the grocery store the big name brand salsa tends to be a thick, chunky and a not all that great tasting mess. Fresh salsa can be processed to be as thin or thick as you like, with as much heat as you like. This recipe from Pioneer Woman tastes wonderful.
One word of warning is to not add extra salt. If you taste it from a spoon, it may seem like it needs it. Resist the urge to add salt at this point. If you taste it on a salty tortilla chip, it will probably be plenty salty without adding any extra.
Tuesday, January 7, 2014
A few months ago I spotted a mysterious "Oreo Fluff" at the deli section at a local grocery chain. I had a hunch the kiddos would enjoy it and oh boy, was I right. I hadn't tried to replicate the recipe until I ran across a recipe for it over at Chef in Training.
For my Oreo Fluff, I used an instant cheesecake pudding mix. The taste was incredible! The only reason I used cheesecake jello was that I mistakenly thought it was white chocolate, but it all worked out because the end result was delicious.
Saturday, January 4, 2014
For this Broccoli Salad I was trying to recreate a side dish my sister-in-law brings to a lot of our parties. A lot of broccoli salads have cheese, nuts, grapes or dried cranberries. This one has a delicious, crisp apple, with red onion, celery and crumbled bacon. I adapted a recipe I found at The Kitchen is My Playground for this.
In the original recipe, it calls for 1 head of broccoli, which vary in size. I had two smaller heads of broccoli so I ended up bumping up the dressing to 1 cup of mayo with just a pinch more sugar and about 1 tsp extra apple cider vinegar in order to get everything a light coating of dressing. Enjoy!
Friday, January 3, 2014
Thursday, January 2, 2014
Wednesday, January 1, 2014
A quick and tasty appetizer. It is good with chips or crackers but fritos tend to hold up the best since they are extra thick. If you would like it to be heavy on the corn, go ahead and add a second can. Many thanks to Sweet Little Bluebird for the original recipe which I adapted slightly.