2013's Most Viewed Recipes

It's always interesting to me to see what recipes are the most viewed!  So without further ado, here are the recipes posted in 2013 that you viewed the most: 

10. Easiest No Rise Cinnamon Rolls

9. Ashley's Black Bean Burgers

8. S'mores Bars 

7. Philly Cheesesteak Sliders

6. Grilled Chicken Fajitas

5. Oreo Layer Dessert

4. Easy Roasted Red Potatoes

3. Fresh Corn and Tomato Risotto 

2. Crock Pot Vegetable Beef Soup 

1. Creamy Basil Tomato Soup

Top 10 Recipes from 2013

After much debate here are the top 10 recipes that I posted in 2013.  Here's to a delicious 2013 and hopes for a just as delicious 2014! 

10. Spinoccoli Pizza 

9. Easiest No Rise Cinnamon Rolls

8. Garlic Lemon Chicken Kabobs

7. Grilled Meatball Subs

6. BLT Pasta

5. Tomato Basil and Spinach Risotto 

4. Individual Chicken Broccoli and Cheddar Pot Pies

3. Blueberry Cream Cheese Coffee Cake

2. Bacon Cheddar Ranch Pub Sliders

1. Boneless Buffalo Wings

Apple Cinnamon Coffee Cake with Caramel Glaze

I made these a while back and they were incredible!  They would make a wonderful Christmas morning breakfast or if you are looking for something to gift, this recipe is great for that as well because it makes two coffee cakes!  This recipe is from Shugary Sweets.

For the cake:
3 cup all purpose flour
1 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3/4 cup milk
3 eggs
1 tsp vanilla extract

For the Filling:
3/4 cup unsalted butter  (softened)
1 cup light brown sugar
1 tbsp cinnamon
1 tsp allspice
1 1/2 cup apples (peeled and diced)

For the Glaze:
1/4 cup unsalted butter
1/2 cup light brown sugar
2 tbsp milk
1 cup powdered sugar

Heat oven to 350.  Grease two 9 inch round cake pans and set to the side.  In a mixer combine all the ingredients for the cake until fully combined. Pour evenly into the two cake pans.  In the same bowl beat together the butter with the brown sugar, cinnamon and allspice. Once they are combined, fold in the apples.  Drop scoops of the filling into the cake pans then swirl with a knife.  Bake for 30 minutes or until the cake is done.  Let cool for 10 minutes before removing from the pan.  Let the cake cool for another 20 minutes then begin the glaze.  Melt the butter in a small saucepan then whisk in the brown sugar and bring to a boil.  Add in the milk and whisk then remove from heat and whisk in the powdered sugar.  Pour evenly over each cake.

Hot Corn Dip

I love a good hot corn dip. My friend Leslie used to make it all the time when we still lived close by and it was always a hit. I made this one night for our small group and it was an easy fix and totally delicious.  This recipe is Trisha Yearwood's recipe from the Food Network.

2 11oz cans Mexi corn (drained)
2 4.5oz cans chopped green chiles (drained)
2 cups grated Monterey Jack cheese
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips or Tortilla chips

Heat oven to 350.  In a large mixing bowl combine the corn, green chiles, monterey jack cheese, parmesan and mayonnaise.  Pour into a greased 9x13 dish and bake for 30 minutes or until bubbly.  Serve while heated. 

Pumpkin Cheesecake Muffins

The pumpkin and cream cheese combination is one of my favorite!  The thing I love about pumpkin is that it keeps everything so moist.  This recipe is from Bake at Midnight.


Muffin Batter:
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tbsp pumpkin pie spice
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 cup plus 2 tbs vegetable oil

Streusel Topping:
1/2 cup sugar
5 tbs flour
1 1/2 tsp cinnamon
1/4 cup cold butter (cut into pieces)

Filling:
8 oz cream cheese (softened)
1/4 cup sugar
2 tbs flour

First, beat together the filling ingredients and place in the refrigerator to chill.  Heat oven to 350. In a large bowl combine the flour, baking soda, salt, nutmeg, cinnamon and pumpkin pie spice.  In a separate bowl beat together the eggs, sugar, pumpkin puree and vegetable oil.  Add the wet ingredients into the dry and stir until combined and set to the side. In a small bowl combine the sugar, flour and cinnamon. Cut in the butter until it has created a coarse crumbly mixture.  Line a muffin tin with muffin liners and grease.  Place a tablespoon full of batter into the cups.   Drop a small spoonful of cheesecake filling into each muffin then top with the remaining batter.  Sprinkle with the streusel topping. Bake for 20 to 25 minutes.  Remove from oven and let cool for 5 minutes before removing from the muffin tin. 

Roasted Garlic Spaghetti Sauce

I have never made homemade spaghetti sauce before, honestly we don't eat a ton of it because we ate it so much when we first got married and I was still in school while working and Gray was working.  It was easy to throw together some meat and a jar of sauce.  I just got burnt out on it but I made this sauce the other night and it's delicious.  It also made a huge pot full and I was able to freeze some too. Even better!!! This recipe was adapted from Simply Gloria.


2 lbs of sausage or ground beef
1 red pepper (chopped)
1 large white onion (chopped)
8 oz fresh mushrooms (sliced)
12 oz tomato paste
28 oz tomato sauce
8 cups whole tomatoes, canned (if using fresh tomatoes, blanch and peel)
2 tbsp basil
2 tbsp marjoram
2 tbsp oregano
1 tbsp parsley
1 tbsp onion powder
1 tbsp garlic powder
salt & pepper to taste
3 garlic bulbs (roasted, peeled and chopped)
2 tablespoons butter
1 tablespoon olive oil

Brown the meat in a skillet.  When the meat it cooked add to a large pot then add the tomato sauce, whole tomatoes, tomato paste and all of the seasonings.  Bring to a simmer and cook for 1 hour.  After the hour is up add in the mushrooms, onion, red pepper and garlic.  Continue to cook for at least 1 more hour or up to 4 more hours stirring occasionally.  Once ready to eat, pour of pasta of choice and serve. 

Boursin Chicken Crescents

Oh boy oh boy! The combination for boursin and crescent rolls. Yes please!!!!! These were a quick and easy meal on a busy night.  This recipe was adapted from Jam Hands.


5.2 oz Boursin Herb and Garlic Cheese
2 cans Crescent Rolls
2 1/2 cups Chicken (cooked and shredded)
1/3 cup onion (diced)
2 tbsp milk
1/2 tsp salt
1/8 tsp pepper

Heat oven to 350.  In a mixing bowl combine the boursin, chicken, onion milk salt and pepper. Separate the crescent rolls into rectangles and seal the seems together.  Fill with the chicken mixture and wrap the edges together. Bake for 20 to 25 minutes or until done.

Garlic Spinach Pizza

This recipe has been waiting to post for.ev.er.  Not sure why it took me so long to get it up.  Gray and I both really enjoyed this!  This recipe is slightly adapted from Recipes, Food and Cooking.

Sauce
4 - 5 garlic cloves (roasted and minced)
4 oz. cream cheese
3 tbsp butter
2 tbsp flour
1 1/2 cups milk
salt and pepper
1/2 cup parmesan cheese

Pizza
9 oz bag fresh spinach
Easy Thin Crust Pizza Dough or dough of your choice
Monterey Jack Cheese

Roll out the pizza crust and begin to prebake at the appropriate temperature for that dough, if necessary.

Melt the butter in a pan. Whisk in the flour then add the roasted garlic.   Add the milk and stir until the mixture begins to thicken.  Stir in the cream cheese, salt and pepper.  When the cream cheese is melted, remove from heat and stir in the parmesan cheese.   Steam the spinach until it is just wilted then add to the sauce.

Once the crust is ready, spread the spinach sauce over the crust.  Top with Monterey Jack and bake in the oven for 12 to 15 minutes or until the pizza is done.

Chicken, Broccoli and Cheddar Pasta

The combination of broccoli, cheddar and chicken is always a winner in our house.  I'm pretty sure that's already obvious on this blog.  When I saw this recipe on CenterCutCook I knew it would be one that we would enjoy, I slightly adapted it and I was right!!! This is a winner.

2 large boneless skinless chicken breasts (cut into 1 inch chunks)
2 tablespoons olive oil
1 small onion (finely chopped)
2 garlic cloves  (chopped)
1/2 teaspoon red pepper flake
8 oz pasta of choice
1 and 2/3 cup chicken stock
2 and 3/4 cups water (divided)
8 oz broccoli florets (chopped into small pieces)
1/2 cup heavy cream
1 cup cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat 1 tbsp of olive oil in a non-stick skillet. Add the chicken and saute until the chicken is browned and cooked through. Remove and rain on a plate.  Use the remaining olive oil and saute the onion for a several minutes. Add the garlic and saute for 30 seconds then stir in the red pepper flakes.  Put the chicken stock and two cups of water into the pan. Add in the pasta and cook for 12 to 15 minute or until most of the liquid has been absorbed by the pasta.  Put the broccoli in the pan with 3/4 cup of water and turn the heat down to a simmer.  Let it cook for 5 minutes.  Place the cooked chicken back in the pan along with the heavy cream and cheddar cheese.  Turn the heat to medium high. Continually stir until all of the cheese has melted and the sauce is beginning to thicken. Season with salt and pepper and serve.