Wednesday, August 31, 2016

Key Lime Pie


Key Lime Pie is one of my absolute favorite desserts. This is the recipe I've used for ages and I have no idea where it originally came from but it makes the BEST key limes pies!!!

9 inch graham cracker crust (homemade or store bought)
3 egg yolks
1/2 cup key lime juice
14oz sweetened condensed milk

 Heat oven to 350. In a bowl combine the egg yolks, key lime juice and sweetened condensed milk until it is smooth. Pour into the pie crust and bake for 15 minutes. Remove from oven and let sit for 15 minutes before refrigerating. Chill for at least 4 hours before serving.

Monday, August 29, 2016

Pepperoni Pizza Rolls


We were having friends over and I decided to try my hand at making some homemade pizza rolls similar to a local restaurants. I made three different kinds but today I'm going to start with the most traditional of the bunch, good ole pepperoni.

1/2 Thin Crust Pizza Dough recipe
1/2 cup pizza sauce (plus more for dipping)
1 package pepperoni or turkey pepperoni
1 cup mozzarella cheese

Heat oven to 425. Roll the dough out into a thin rectangle. Spread out the sauce then top with the cheese and pepperoni. Roll the dough like you would with cinnamon rolls. Carefully cut into 1 1/2 inch thick pieces. Bake on a greased sheet pan for 15-18 minutes or until the rolls are cooked through. Remove from oven and serve with a side of pizza sauce.

Friday, August 26, 2016

Garlic and Herb Italian Bread


My son has always liked bread but recently he's just crazy about garlic bread and the different ways you can make it. He's a funny kid!  I decided to try this recipe and see what he thought and he loved it. It had great flavor and was the perfect side with our Chicken Parmesan Stuffed Shells! This recipe was adapted from The Dainty Chef.

1 loaf of your favorite Italian Bread
5 tbsp butter
1 tbsp olive oil
2 cloves minced garlic
1/2 tsp salt
1 tsp dried parsley

Heat oven to 375.  Slice the bread but leaving the very bottom still connected to the whole loaf. In a small sauce pan melt the butter and olive oil together. Stir in the garlic and salt then cook for 2 minutes. Stir in the parsley. Spread the butter mixture in between each slice of the bread. Wrap in tin foil and bake for 15 minutes. Unwrap and bake for 5 additional minutes. Remove and serve.

Wednesday, August 24, 2016

Chicken Parmesan Stuffed Shells


This is one of those recipes that I knew would be a winner with my kids. And I was right. They both loved these stuffed shells. This recipe was adapted from Emily Bites.

18 jumbo shells
2 cups cooked and shredded chicken
1 cup ricotta
1/4 cup parmesan
1 1/2 cup mozzarella
1 jar pasta sauce
1 tsp italian seasoning

Heat oven to 350.  Cook pasta shells according to directions.  In a bowl combine the chicken, ricotta, parmesan, 1/4 cup mozzarella, 1/2 cup pasta sauce and italian seasoning.  Place 1/2 cup of pasta sauce in the bottom of the baking dish.  Stuff the shells with the chicken mixture and place in the baking dish. Top with the remaining sauce and mozzarella. Bake for 30-35 minutes.

Monday, August 22, 2016

Crock Pot BBQ Sandwiches with Garlic Aioli


School is starting around the country and while we still have a week left, I know that many are trying to find that balance again. I'm not looking forward to it, that's for sure. And my crockpot will be my best friend when the time does come. This recipe is adapted from Stuck on Sweet.

BBQ
1 3-4 lb pork shoulder
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder
1 bottle sweet BBQ sauce
Rolls

Aioli
3/4 cup mayonnaise
1 tsp minced garlic
1 tbsp white vinegar
1 tbsp chopped chives
dash of pepper

Mix the seasonings together and rub all over the pork. Brush with 1/4 cup of BBQ sauce. Place in the crock pot and cook on low for 8-10 hours. Place the mayonnaise in a bowl then mix in the remaining ingredients and refrigerate all day. Remove the pork from crock pot and shred meat. Place back into the crock pot with the remaining BBQ sauce and let heat for 15 minutes.  Place the BBQ on the buns and top with garlic aioli.



Monday, August 15, 2016

Peanut Butter Cookies


I've made several peanut butter cookie recipes over the last 2 years and I haven't been very thrilled with any of them. These cookies were a total win though, they were so soft and delicious. This will be my go to peanut butter cookie recipe from now on.  This recipe is from For the Love of Cooking.

1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup white sugar plus extra to roll over the cookies
1 egg
1 tsp vanilla extract

Heat oven to 350. Line the cookie sheet with parchment paper. In a bowl whisk together the flour, baking soda, baking powder and salt. In a large mixing bowl cream together the butter and peanut butter until combined. Add the white sugar and the brown sugar and beat until smooth. Beat in the egg and vanilla extract until combined. Stir in half of the flour mixture then stir in the second half until combined.  Place extra sugar into a shallow dish. Roll about 2tbsp of dough into a ball then roll in the sugar and place on the lined cookie sheet. Bake for 9-10 minutes then let stand on the cookie sheet for 5 minutes before removing to wire rack to cool.

Friday, August 12, 2016

Hot Spinach Ranch Dip


I love a good dip. And with football season right around the corner, GO GAMECOCKS, I had to share this recipe. This is another one that I took to a cookout and it was gone very quickly and multiple people asked for the recipe. It's a winner for sure. This recipe is from The Girl Who Ate Everything.

8oz frozen chopped spinach (thawed and squeezed)
1oz packet ranch seasoning mix
8oz cream cheese (softened)
8oz sour cream
1 cup shredded cheddar cheese

Heat oven to 350. In a mixing bowl combine the cream cheese, sour cream, ranch seasoning, chopped spinach and 1/2 cup cheddar cheese. Pour into an 8x8 baking dish and top with the remaining cheddar cheese. Bake in the oven for 20 minutes or until the dip gets bubbly.  Remove and serve with tortilla chips. 

Wednesday, August 10, 2016

Penne Rosa



We only eat meet two or three nights a week so we end up eating pasta at least once or twice we week. I'm always looking for new pasta meals that will make my family happy and this one did it! This recipe is slightly adapted from The Stay at Home Chef.

1lb penne pasta
2 tbsp olive oil
8oz sliced mushrooms
2 cups chopped spinach
4 roma tomatoes (diced)
2 cloves minced garlic
1 3/4 cups marinara sauce
1/2 tsp red pepper flakes
2/3 cup heavy cream
salt and pepper to taste 

Boil the pasta according to directions. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Stir in the sliced mushrooms and cook until the are softened. Add the garlic and cook for 1 minute. Stir in the marinara sauce and red pepper flakes then bring to a simmer. Stir in the spinach and tomato and let cook for 3 minutes. Stir in the heavy cream and bring back to a simmer then turn down heat. Add the pasta and mix well.

Monday, August 8, 2016

Chocolate Chocolate Chunk Toffee Cookies


These cookies are amazing! They were devoured the night I took them to small group and I can't blame everyone. They are just the perfect chocolately goodness, plus they are pretty easy to make. This recipe is from Something Swanky.

18.25oz box brownie mix
2 eggs
1/4 cup vegetable oil
1/4 cup flour
1 cup chocolate chunks
1 cup toffee bits

Heat oven to 375. In a large bowl combine the brownie mix, eggs, oil and flour. Stir in the chocolate chunks and toffee bits.  Roll 1 1/2 tablespoons of dough into a ball and repeat. Place on an ungreased sheet pan about 2 inches apart. Bake for 8-9 minutes. Remove from oven and gently tap the sheet pan on the counter to release the extra air. Let cookies cool for 3 minutes before removing them to cool on a wire rack.

Friday, August 5, 2016

Grilled Honey Citrus Chicken with Basil Butter


This chicken was great! Do not skip out on the butter, it brings to much flavor to this dish. Even my "sauce" hater loved the extra the butter brought to the chicken. This recipe is from Cookies and Cups.

Chicken
2lbs boneless skinless chicken breasts
juice of 2 limes
juice of 2 lemons
2 tbsp honey
1 tsp salt
1/2 tsp pepper
2 cloves minced garlic

Butter
1/2 cup salted butter (softened)
1/2 tsp garlic powder
1/4 cup fresh basil leaves (chopped)

In a small bowl whisk together all the marinade ingredients. Pour over chicken and let marinate for 3-8 hours. In a small bowl combine the butter, garlic powder and basil leaves. Refrigerate until ready to use. Grill chicken over medium high heat until it is cooked through. Remove from grill and top with basil butter.