Tuesday, February 25, 2014
Sunday, February 23, 2014
It is entirely possible that I overfilled a few of these burgers. Although it is hard to tell from the pictures, there are in fact a bunch of jalapeno pieces mixed in with the cream cheese filling. You can add more or less to suit your tastes.
You can also choose to overfill or save a few calories and use just a bit of the cream cheese mixture. Whatever makes you happy. I didn't use measurements when I made these, so this recipe is roughly what I remember using. The basic idea here is you make thin patties, fill them with a cream cheese jalapeno mixture, top with a second patty, seal the edges and cook.
Saturday, February 22, 2014
Friday, February 21, 2014
The weather is still quite frigid up in the North. If you are experiencing the same kind of Winter I am, you should cook up a batch of this warm and comforting Cheeseburger soup. Many thanks to The Country Cook for this recipe.
-I always use this beef bouillon paste made by Superior Touch whenever a recipe calls for bouillon cubes. It has a great flavor and dissolves easily in soups and gravy.
-I used red onion to use up what I had on hand.
-I omitted the bacon on top only because I forgot. Oops!
Tuesday, February 18, 2014
I love my basic bran muffin recipe.While bran muffins aren't exactly glamorous, but they can be over the top delicious. To switch things up a bit I added dried apricot, blueberry and cherry to my basic recipe. Feel free to also add nuts if you'd like.
These are best eaten the day you make them. Leftover batter can be stored in the fridge for several weeks, so don't feel pressured to bake ALL of them at the same time. I keep my bran muffin batter in the fridge and just bake up a half dozen every other day. Delicious!
Saturday, February 15, 2014
Recently I posted a recipe for Chopped Pasta Salad with Honey Mustard Dressing at Mom Spark. Head on over to check it out.
Thursday, February 13, 2014
For a last minute Valentine's Day dessert, make a simple and sweet heart cake. I doctored up a cake mix with some LorAnn Oils cherry super strength flavoring and Princess Cake and Cookie Flavor. I added a tiny bit of the cherry flavoring to the frosting as well, but just a hint.
Since I used a yellow cake mix, the cake turned a mix between orange and pink. The photo above makes it look more orange than it actually was. For a pure pink color, use a white cake mix.
To make the heart cake, I used two 9" pans, one round and one square. It is important that they are the same size so that the heart fits together. Bake as directed on the cake mix box, and let cool. Cut the circle in half and arrange as pictured above. Frost and add sprinkles. Happy Valentine's Day!
Labels: Cake and Cupcakes
Tuesday, February 11, 2014
For the record, I think I will always love my Creamy Dreamy Fudge more than any other, but these sweet and pretty Strawberry Cream Fudge squares sure are cute for Valentine's Day. The kids loved them.
You could change the flavor to cherry, or really anything you'd like. It takes a 3.4 oz box of pudding so find one that is close to that size and have at it.
I adapted my fudge recipe from a submission to Recipe Sharing Monday by Butter with a Side of Bread. Many thanks to the Butter girls for the recipe. Enjoy!
Sunday, February 9, 2014
Here are a few of my most favorite, romantic recipes for you to enjoy for Valentine's Day.
Saturday, February 8, 2014
Friday, February 7, 2014
Thursday, February 6, 2014
Valentine's Day is almost here. If you need a quick, no fuss cocktail to celebrate the holiday, you can't go wrong with a delicious Mimosa. I picked up Cupcake Vineyards Moscato D'Asti and a good quality orange juice for this. For an alternative, there are pretty pink Moscato wines out there that would look very sweet for Valentine's Day. Enjoy!
I found a recipe at Lovely Little Kitchen that called for browned butter, which intrigued me. They do take a bit of preparation, like making the browned butter, letting it cool, as well as chilling the dough. Overall I thought they were delicious, ultra chewy big ol' cookies. Have a tall glass of milk ready when you eat one of these, that's for sure. Many thanks to Lovely Little Kitchen for this recipe.
Notes: I subbed the yogurt for sour cream. These cookies are truly very chewy and thick. They keep very well. I had a Ziploc bag full of them in the pantry and even over a week later they tasted great and had a good texture. I made my cookies extra big so I only got about 2 dozen.
Tuesday, February 4, 2014
This delicious macaroni side dish was devoured by my family. If you wanted to make it even more filling you could add a cup of grilled diced chicken before you bake it. I tweaked the original recipe, courtesy of Mostly Homemade Mom, just a bit. See my notes that follow. Enjoy!
Notes: I had a bag of steamer broccoli that I cooked in the microwave and added to the pasta after the noodles were cooked and drained. I used a mixture of freshly shredded sharp cheddar and white cheddar.
Freshly shredded cheese really makes a difference in the texture of macaroni, and for a lot of recipes for that matter. Take the extra time to shred it yourself. If you have a special blade to use with a food processor, it only takes a few seconds to shred an entire block of cheese. Go for it!
Labels: Pasta and Pasta Salads