Wednesday, December 30, 2015

Top 10 Recipes of 2015

As always I kinda fell off the wagon at the end of the year when it came to blogging recipes. Between my none napping baby and trying to actually cook meals I feel like there is so little time but I'm really hoping to get back to it strong at the beginning of the new year...and will probably fall off again by the end! Anyways, here are our top favorites from 2015!





Wednesday, November 25, 2015

Cheesy Bacon Hash Brown Pie

I absolutely loved this! Like could eat it once a week loved it.  This recipe was adapted from Completely Delicious.

5 slices bacon (chopped)
3 large eggs
1/2 onion (diced)
1/3 cup milk
3 cups of frozen hash browns (thawed)
2 cups colby jack cheese
salt and pepper
sour cream

Heat oven to 375. Saute the bacon until it is crispy. Remove to a paper towel. Saute the onion in the bacon grease. In a bowl whisk together the eggs, milk, salt and pepper. Stir in the bacon, hash browns, onion and 1 1.2 cups of cheese.   Pour into a greased pie plate and bake 30 - 35 minutes. Remove and serve topped with sour cream and chives.

Monday, November 23, 2015

Crock Pot Chicken Fajitas

These fajitas were so easy to make and absolutely delicious. Even my picky eater was asking for more and that never happens.

3 Chicken Breasts
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Fajita Seasoning Packet
2 tbsp Lime Juice

Slice the onion and peppers into strips.  Layer half of the vegetables on the bottom of the crock pot.  Top with the chicken breasts. Pour one tablespoon of lime juice over the chicken then season with half of the fajita packet.  Top with the remaining vegetables then lime juice then fajita packet. Cook on low for 6-8 hours. Remove the chicken and slice into strips.

Friday, November 13, 2015

Snickerdoodle Pumpkin Muffins

I got this recipe from Taste of Lizzy T.  It's a super easy pumpkin muffin recipe involving a mix but they turned out wonderfully! Sometimes you just need quick and easy!

1 pkg Krustez Cinnamon Crumb Cake Mix
1 15oz can Pumpkin Puree
1 tsp Pumpkin Spice
1/8 cup Water
1/2 tsp Ground Nutmeg

Heat oven to 350.  Place the muffin liners in the tin.  In a bowl whisk together the cake mix, pumpkin spice and nutmeg. Stir in the pumpkin, water and 1/4 cup of the cinnamon topping. Fill the muffins liner 3/4 of the way with batter. Sprinkle the remaining cinnamon topping evenly on each muffin. Bake for 25 minutes. 

Wednesday, November 11, 2015

John Legend's Macaroni and Cheese

I have searched and searched for a good macaroni and cheese recipe. I can't tell you how many I have tried over the years and just not been pleased with.  I decided to try John Legend's recipe a few weeks ago and I think I have finally found one that I really really like! It was baked but also creamy.  It was cheesy but not overwhelmingly so. It's so good!

4 tbsps unsalted butter and extra butter for dish
3 cups elbow macaroni
24 oz evaporated milk
1/3 cup milk
2 large eggs
1/2 tsp seasoning salt
1/4 tsp garlic powder
16 oz  sharp grated cheddar cheese
8 oz grated monterey jack
salt and pepper

Heat oven 375. Grease a 9x13 baking dish with butter. Boil elbow pasta in salt water and drain. Return the pasta to the pot and add butter.  Toss the pasta in the butter until it is melted. In a medium mixing bowl whiskt together the evaporated milk, milk and eggs. Stir in the seasoning salt, garlic powder and pepper. In a separate bowl mix together the cheddar cheese and monterey jack cheese. Place 1/3 of the noodles in the bottom of the baking dish, top with 1/3 of the cheese and repeat with the remaining 2 layers. Pour the milk mixture over the pasta and bake for 35-45 minutes. Let sit for 10 minutes before serving.

Monday, November 9, 2015

Crock Pot Ranch Taco Soup

I saw a Ranch Taco Soup recipe online but could never find it again so I created my own! We loved this taco soup and the ranch seasoning just gave it an extra something!

1 lb Ground Beef
1 15oz can Fire Roasted Diced Tomatoes with Garlic
1 28oz can Crushed Tomatoes
1 16oz can Chili Beans
1 15oz can Black Beans
1 15oz can Kidney Beans
1 15oz can Corn
1 cup Water
 Taco Seasoning Package
Ranch Seasoning Package

Brown the ground beef over medium heat. Place in the crock pot then add the remaining ingredients and stir.  Let cook on low for 6-8 hours or high for 3-4 hours.  Top with cheese, sour cream and avocado. 

Monday, October 19, 2015

Broccoli Cheddar Risotto

We love risotto so I was really intrigued  by this recipe! Luckily it was awesome and we will be eating it again for sure! This recipe is adapted from Big Bear's Wife.

3 tbsp butter
1 cup arborio rice
3 cups chicken broth
2 cups sharp cheddar cheese
3 cups chopped broccoli
salt and pepper to taste

Steam the broccoli until tender and set to the side. Melt the butter in the pan. Pour the chicken broth into a pot and heat over low. Add the rice and let cook for 3 minutes. Add 1 cup of chicken broth to the pan and let cook until almost all of the liquid is gone. Add another cup and repeat then add 3 /4 cup and let it cook down.  Once the liquid is almost gone stir in the cheese and add 1/4 cup of chicken broth.  Once the cheese is melted stir in the broccoli and let heat through season with salt and pepper  then serve.

Friday, October 16, 2015

Crock Pot Crack Chicken Sandwiches

I made these for small group one night! Its the easiest recipe with the most delicious outcome! They would be great for tailgating too! This recipe is from Cookies and Cups.

2 lbs boneless skinless chicken breasts
16oz cream cheese
2 (1oz) packages Ranch mix
8oz bacon (cooked and crumbled)

Place the chicken breasts in the bottom of the crock pot. Cube the cream cheese and place on top of the chicken then sprinkle with the ranch seasoning. Cook on low for 6-8 hours or high for 4 hours. Once the chicken is cooked, shred then stir in the crumbled bacon.Let the mixture cook for 15 minutes.  Place on a bun and serve.

Wednesday, October 14, 2015

Apple Crumb Cake

A few weeks ago we went out to an apple orchard an picked tons and tons of apples! When we returned I just had to try this cake and it was totally worth it! This cake is beyond delicious. This recipe is from Crunchy Creamy Sweet.

3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
3/4 tsp ground cinnamon
1/8 tsp baking soda
1/8 tsp salt
1/4 cup plus 2 tbsp of milk
3/4 tsp pure vanilla extract
1/4 cup plus 2 tsp canola oil
1 large egg
2 or 3 medium apples (peeled, cored and sliced)
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 tbsp apple cider vinegar

1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup unsalted butter (melted and cooled)
1 1/2 cup all-purpose flour

Heat oven to 375. Grease an 8inch pan.  Start by making the topping, mix together the light brown sugar, granulated sugar, cinnamon, salt and flour. Pour in the melted butter and mix well. Set to the side. In a medium bowl mix together the sliced apples  2 tablespoons of sugar, 1/2 tsp ground cinnamon and 1 tablespoon of apple cider vinegar. In a large bowl mix together the remaining flour, sugar, cinnamon, baking soda and salt.  In a small bowl whisk together the milk, vanilla extract, canola oil and egg. Stir the wet ingredients into the dry ingredients until they are just mixed. Pour the batter into the bottom of the pan, top with the apples then sprinkle the crumble topping over the apples fully covering them. Bake in the oven for 30-35 minutes. Remove from oven and let cool before cutting.

Friday, September 18, 2015

Cajun Grilled Pork Tenderloin

I got this recipe from my friend Casey.  It was the first thing we cooked on our new grill amd it was awesome! Even my picky eater loved it!

2lb pork tenderloin
3/4 cup frank's hot sauce
1/2 tsp seasoning salt
1/2 tsp black pepper
1 tsp brown sugar
1 tsp cumin

Whisk together all of the marinade ingredients. Pour over the pork tenderloin and let marinate in the refrigerator for 30 minutes. Grill over medium high heat for 8-10 minutes on each side or until the pork tenderloin is cooked through. Let rest for 5 minutes before slicing. 

Monday, September 14, 2015

Tater Tot Breakfast Casserole

This tater tot breakfast casserole was so easy to put together, I made buttermilk biscuits to go with it and we had some fruit. It was a great and filling meal! This recipe is adapted from The Country Cook.

12 eggs
1/2 bag frozen tater tots
2 cups shredded cheddar cheese
12 strips bacon (cooked and crumbled)
1/2 tsp onion powder
1/2 garlic powder
salt and pepper to taste

Heat oven to 350. Grease a 9x13 baking dish then lay the tater tots in one layer in the dish. In a mixing bowl whisk together the eggs, crumbled bacon, onion powder, garlic powder, salt and pepper. Stir in half of the cheese. Pour over the tater tots then top with the remaining cheese. Bake for 35 to 45 minutes or until the eggs are set and cooked through. 

Monday, August 31, 2015

Man Dip

I have no idea where this recipe originally came from but it's a recipe my family has made for years and years. It is the simplest of dips to whip up! With football starting in just a few days it's the perfect time to pop this up on the blog.

2 8oz packages cream cheese
2 cans hormel chili (with or without beans)
2 cups shredded cheddar

Heat oven to 375. Spread the cream cheese in the bottom of a 9x11 baking dish. Top with the chili and then the cheddar cheese. Bake in the oven for 15-25 minutes or until it's bubbly and the cheese is melted. Serve with frito scoops or tortilla chips.

Friday, August 28, 2015

Creamy BLT Gnocchi

This recipe made for a wonderful and filling dinner! I slightly adapted it from Life as a Strawberry.

1 lb. gnocchi
3 tbsp butter
1/2 tsp minced garlic
3 tbsp. flour
1 1/2 cups milk
1 cup parmesan cheese
1 large tomato (diced)
1 cup arugula (chopped)
8 strips cooked and crumbled bacon

Boil the gnocchi according to the directions.  Melt the butter in pan over medium high heat add the garlic and stir for 30 seconds then whisk in the flour.  Slowly whisk in the milk and bring to a simmer stirring constantly, remove from heat when the mixture begins to thicken up. Stir in the parmesan cheese until melted. Add the gnocchi, arugula, bacon and tomato once the arugula has wilted then serve.

Wednesday, August 26, 2015

Turkey Club Pinwheels

Every other week we rotate bringing snacks to our small group under a  different category, sweet, salty or main.  I whipped these up for our main dish a few weeks ago and they were a huge hit. You can put different dipping sauces on the side, I did honey mustard.

8 Whole Wheat Sandwich Wraps
1 1/2 lbs sliced deli turkey
2 lb cooked bacon
16 pieces  thin sliced cheddar cheese
16 pieces thin sliced provolone cheese
2-3 tomatoes (sliced thin)
shredded lettuce

Lay out the wrap on individual pieces of tin foil.  Layer 2 pieces of cheddar then two pieces of provolone on each wrap.  Top with 3-4 pieces of turkey then 2-3 slices of bacon. Layer a few slices of tomato down the center then top with lettuce. Roll up tightly and wrap the foil around the sandwich wrap. Place in the refrigerator for at least 2 hours.  Remove from refrigerator and slice into 1 inch pieces. Keep refrigerated until time to serve.

Monday, August 24, 2015

Lemon Lush

I got this recipe from a friend years ago! I've had it several times but this was the first time I made it myself. I love lemon flavored desserts and this is a great one to share with friends!

2 cups flour
1 cup chopped pecans
1 cup butter (softned)

Cream Cheese Layer:
2 (8oz) blocks cream cheese (softened)
2 cups powdered sugar
2 tbsp lemon juice

Lemon Layer:
2 packages instant lemon pudding
3 cups whole milk

12oz Cool Whip

Heat oven to 350. Grease a 9x13 pan.  In a mixing bowl combine the flour, pecans and butter, press down into the greased pan.  Bake in the oven for 20-25 minutes. Remove from oven and let cool completely.  Using an electric mixture combine the cream cheese, powdered sugar and lemon juice. Spread evenly over the crust.  Whisk together the lemon pudding packets and whole milk, when it begins to thicken up pour over the cream cheese mixture. Top with cool whip and refrigerate for at least 3 hours before serving. Refrigerate any leftovers.

Friday, August 7, 2015

Sloppy Joe Tacos

So yes, I have been absent, my laptop died a while ago and then we went on vacation then my husband's laptop was being all quirky.  Plus I have a very very cute 9 month old who hates to you know, that's fun!  Anyways, I first had Sloppy Joe Tacos while on vacation at a restaurant. I really really enjoyed the one I got and wish I had gotten more than one so I decided to try and recreate it at home! I have to say they turned out pretty well and everyone in my family enjoyed them.

1 lb ground beef
1/8 cup finely diced onion
3 tsp chili powder
1 tsp brown sugar
1/8 tsp garlic powder
1 tbsp worchestershire sauce
2/3 cup tomato sauce
1 tbsp ketchup
1/4 tsp salt
8 taco size tortillas
1 1/2 cup shredded pepper jack cheese
1 1/2 cup fritos
sour cream

Brown the ground beef with onions.  Drain the grease off of the meat and stir in the chili powder, brown sugar, garlic powder and salt.  Let cook for 2 minute over medium low heat. Stir in the worchestershire sauce, tomato sauce and ketchup.  Let cook for 5 to 10 minutes.  Place the meat in the tortillas and top with cheese, fritos and sour cream.  

Friday, July 17, 2015

Smoky Mountain Chicken

Yummy Yummy Yummy!!! There is NOTHING bad about this chicken, it was absolutely delicious. I usually just eat half of my chicken and pass the rest on to Gray but I had to eat every bite of this chicken! This recipe is slightly adapted from BlogChef.

4 boneless skinless chicken breasts
1 tsp ground black pepper
1 tsp garlic powder
1 tsp Italian seasoning
18oz barbecue sauce
8 slices cooked and crumbled bacon
1 1/2 cup colby jack cheese
1/4 cup chopped green onions
1/2 cup chopped tomato

Heat oven to 350.  Lightly grease a 9x13 pan. Season each chicken breast on both sides with pepper, garlic powder and italian seasoning. Bake for 25 minutes or until chicken is cooked through. Remove from oven and brush with bbq sauce on both sides. Top each chicken breast with 1/2 cup of colby jack cheese and then with crumbled bacon. Return to the oven and cook for 8 minutes or until the cheese is melted. Remove from oven and top with green onion and tomato. 

Wednesday, July 15, 2015

Million Dollar Pound Cake

My Grandmama Sam was known for her pound cakes.  I don't remember ever seeing her and her not having a pound cake for us.  Everyone in her small town knew about them and our whole family loved them. She passed away several years ago and I asked for one of her pound cake pans, she had tons.  It took me a while to get up the guts to try one myself.  This is not her recipe. But in trying pound cakes this is one of my favorites so far! This recipe is from My Recipes.

1 lb butter (softened)
3 cups sugar
6 large eggs
4 cups flour
3/4 cup milk
1 tsp almond extract
1 tsp vanilla extract

Beat the butter on medium speed until it is light and fluffy. Slowly add in the sugar and continue to beat the mixture over medium heat. Begin to add the eggs one at a time until the yolks are gone. Alternate adding the flour and milk.  Once all of the milk and flour have been added the mix in the extracts. Grease a tube pan with generously with butter then lightly sprinkle flour on top of the butter. Pour the batter into the pan and bake at 300 for 1 hour and 40 minutes.  Remove from oven and let cool for 10 minutes before removing the cake from the pan. Let cool completely before slicing.

Monday, July 13, 2015

Pizza Primavera

I love a good pizza recipe!  We loved loading this up with fresh veggies, especially this time of year! This recipe is adapted from Pink Parsley.

1 cup halved cherry tomatoes
olive oil
salt and pepper
1 tbsp butter
1 tbsp flour
3/4 cup milk 
2 garlic cloves (minced)
1 cup Parmesan cheese
1 pizza dough recipe (this one or your favorite!)
3 thinly sliced asparagus spears
2/3 cup chopped fresh spinach
1/3 cup finely chopped vidalia onion
4 sliced baby portobello mushrooms
1 1/2 cup freshly shredded mozzarella cheese

Heat oven to 425. Prepare your pizza dough according the recipe and roll it out. Brush with olive oil and place in the oven for 4-7 minutes then remove and set aside. In a sauce pan melt the butter. Whisk in the flour and let cook and bubble for 1 minute while you continue to whisk. Slowly whisk in the milk. Stir in the garlic and continue to whisk as it thickens up.  Once it's thickened whisk in 1/3 cup of parmesan cheese then remove from heat and season with salt and pepper.  Spread the sauce onto the pizza, you may not need all of it. Layer the spinach, onions and asparagus. Top with mozzarella and then add the tomatoes and mushrooms. Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly. Remove from oven and let sit for 5 minutes before slicing.

Friday, July 10, 2015

Chocolate Chip Reese's Pieces Cookies

I love Reese's Pieces, they are on e of those candies that I sometimes forget about but when I have them again I remember how much I love them. I adapted this recipes from Crazy for Crust.

1 cup butter (melted)
3/4 cup sugar
1 cup light brown sugar
 2 large eggs
1 tbsp vanilla extract
1 tsp almond extract 
1 tsp baking soda
3 1/4 cups flour
1/4 tsp salt
3/4 cup milk chocolate chips
1 cup Reese's Pieces

In a stand mixer combine the melted butter and sugars using the paddle attachment. Add one egg and mix until fully combined then add the second egg. Mix in the extracts. In a bowl whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture. Stir in the chocolate chips and reese's pieces.  Place the bowl in the refrigerator for 3 hours.  When dough is ready heat oven to 350. Scoop the dough and roll into a ball then place on a nonstick cookie sheet. Bake for 11-13 minutes or until the edges are getting golden brown. Remove from cookie sheet and let cool on a wire rack.

Wednesday, July 1, 2015

Creamy Corn on the Cob

We love corn on the cob especially in the summer when we can get awesome fresh corn! This is hands down one of the most delicious and easy ways to make corn!

4-6 ears of corn (shucked)
1/2 cup milk
1/2 stick of butter

Bring water to a boil in a pot then add butter and milk. Place the corn in the pot and let boil until it is cooked through. Remove corn and serve.

Monday, June 29, 2015

Taco Braid

Okay this might be my new favorite thing.  It was so easy to put together and bake plus everyone got to top it off exactly how they wanted! This recipe is adapted from 365 Days of Baking and More.

1 can refrigerated pizza dough 
1 lb ground beef
1 pkg taco seasoning
1/3 cup water
1 cup shredded mexican cheese blend 
toppings (sour cream, salsa, cheese, onion, avocado, tomato or lettuce)

Heat oven to 375.  Brown ground beef in a skillet and drain off grease then stir in taco seasoning and water.  Grease a sheet ban and roll out the pizza dough. Using a pizza cutter make 1 1/2 in cuts on either side of the pizza dough. Place the taco meat and the shredded cheese in the middle of the crust. Alternate laying the cut sides over the filling to replicate a braid. Fold over each end to seal. Bake in the oven for 25 minutes or until golden brown. Remove from oven, slice and add toppings.

Friday, June 19, 2015

Vegetable Quiche

Quiche is one of my favorite things to make! It's so easy and makes such a delicious meal with just a side salad or some fruits.  It's also a great way to not waste extra vegetables that you have left over from the week.

1 pie crust
6 eggs
1/2 cup heavy cream
1 cup shredded swiss cheese
2 cups chopped vegetables (i used broccoli, tomatoes, onions and mushrooms)
salt and pepper to taste

Heat oven to 350. Roll the pie crust out and place in a greased pie plate. Place the chopped vegetables into a mixing bowl and toss in the swiss cheese.  In a separate bowl whisk together the eggs, heavy cream, salt and pepper. Pour the egg mixture into the vegetable mixture and mix together. Pour into the pie crust and bake for 45 to 50 minutes or until cooked through. Remove from oven and let cool for 10 minutes before slicing and serving.

Wednesday, June 17, 2015

The Best Chip Dip

I made this chip dip for our small group one night and everyone went crazy over it.  I'm a big fan of french onion dip but this was 10 times better. The dill totally makes the dip.  I adapted this recipe from Mostly Homemade Mom.

1 cup sour cream
1/2 cup mayonnaise
1 1/4 tbsp dried minced onion
2 tsp dried parsley
1 1/2 tsp dried dill weed
1 tsp garlic salt

Mix all ingredients together and refrigerate for at least 3 hours before serving.

Monday, June 15, 2015

Margherita Flatbreads

Margherita style pizzas are my absolute favorite. I love fresh mozzarella, I love basil, I love yummy sliced tomatoes.  I adapted this recipe from Let the Baking Begin.

2 Naan
2 roma tomatoes
1 bunch of basil
8oz fresh mozzarella
1/3 cup olive oil
3 garlic cloves (minced)

Heat oven to 400.  Place a pizza stone in the oven while it heats. Mix together the olive oil and garlic. Brush the naan with the olive oil mixture. Once the oven is preheated place the flatbreads on the pizza stone and bake for 5 minutes or until they begin to crisp up.  Slice the fresh mozzarella into 8 pieces. The carefully slice the tomatoes.  Place the mozzarella onto the flatbreads then top with tomatoes and place back in the oven for 5-7 minutes then turn the oven on broil for a minute or two. Remove from oven and top with chopped basil.

Wednesday, June 10, 2015

Glazed Lemon Brownies

Well looks like I took a break which was totally accidental. My laptop died a sad sad death and so I have to use Gray's to blog.  Well he needed it for work then I was out of town then he was out of town. Finally we have a few normal days so I'm hoping to get some recipes back out there.  These lemon brownies were so intriguing to me so of course I had to try them out.  They are the texture of a good chewy brownie just with lemon flavor, total win in my book. This recipe is from Life in the Lofthouse.

1 cup flour
1 cup sugar
1/2 tsp salt
1/2 cup butter (softened)
2 eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest

1 cup powdered sugar
1 1/2 tbsp fresh lemon juice
2 tsp lemon zest

Heat oven to 350.  Grease an 8x8 pan. In a bowl whisk together flour, sugar and salt. Stir in the softened butter with a spatula. In a small bowl combine the eggs, lemon juice and lemon zest. Stir the egg mixture into flour mixture and pour in to the pan. Bake for 25 minutes. Remove and let cool completely. Once the brownies are cooled, whisk together the powdered sugar, lemon juice and lemon zest. Pour the glaze over the brownies and let sit for 15 minutes before cutting.

Friday, May 22, 2015

Cinnamon Sugar Scones

These little scones are amazing!!! They came with rave reviews in a recipe exchange group I'm in on facebook and I knew I had to try them.  I made them on Saturday morning and they were the perfect delicious breakfast treat. Recipe from Money Saving Mom.

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 egg, separated
3 tbsp honey
1/3 cup buttermilk

Cinnamon Mixture:
1-2 tbsp sugar
1/2 tsp cinnamon

1 cup powdered sugar
1-3 tsp milk
1/2 tsp vanilla

Heat oven to 400. In a mixing bowl whisk together the flour, baking powder, baking soda and salt.  Cut the butter in using a fork or pastry blender. In a small bowl combine the egg yolk, honey and butter milk. Add to the dry ingredients until just combined.  Pat into a circle about 1/2 inch thick and cut into 8 pieces.  Combine the cinnamon and sugar for the topping.  Brush the scones with the egg white and sprinkle with the cinnamon mixture. Place on a greased baking sheet and bake for 10 to 12 minutes.  While the scones are baking mix together the powdered sugar, milk and vanilla. Remove the scones from oven and let cool for 10 minutes before glazing and serving. 

Friday, May 15, 2015

Brown Sugar Garlic BBQ Chicken

This chicken turned out great! It was so tender and had excellent flavor. It just gave your regular bbq chicken a little extra! This recipe is adapted from Yellow Bliss Road.

3 boneless skinless chicken breasts
4 tbsp brown sugar
2 tbsp minced garlic
1/2 cup BBQ sauce

 Heat oven to 400. In a bowl whisk together the brown sugar, garlic and bbq sauce. Place chicken in a baking dish then top with the bbq sauce. Bake in the oven for 25-30 minutes or until the chicken is cooked through.

Wednesday, May 13, 2015

Pimento Cheese Biscuits

Pimento Cheese is like it's own food group in the south. Everyone has their own unique take on it and it's hard to pick a favorite.  When I go back home to South Carolina I usually have 3 or 4 different pimento cheeses while there because...well why not?  When I saw these biscuits I just had to try them out and they did not disappoint. Recipe from Southern Bite.

2 1/2 cups self-rising flour
1/2 tsp salt
1 tsp sugar
1/2 cup butter
1 cup buttermilk
3oz jar diced pimentos
1 1/2 cups shredded sharp cheddar cheese

Heat oven to 475. In a bowl combine the self-rising flour, salt and sugar.  Cut the cold butter into cubes and cut it into the flour mixture with a pastry cutter or fork until it becomes a crumbly mixture. Stir in the buttermilk. Drain the pimentos well then add to the biscuit mixture along with the cheese. Fold the biscuit mixture several times to combine. Flour a smooth service and pat the dough into a circle that is 1/2 inch to 3/4 inch thick. Using a small biscuit cutter, press out the biscuits and place in a buttered dish. Bake for 13 to 16 minute or until the biscuits are just starting to brown. 

Monday, May 11, 2015

Oven Browned Rice

This is one of my favorite recipes. I got it from a dear friend of mine, its super super easy to make.

1 cup uncooked rice
10 oz beef broth
10oz condensed french onion soup
1 stick butter

Heat oven to 425. In a 8x8 dish place the rice. Pour the beef broth and condensed french onion soup over the top. Slice the butter into cubes and set on top. Cover with foil and back for 30 minutes. Remove foil and bake for 20 to 30 more minutes and serve. 

Friday, May 8, 2015

Strawberry Cake with Cream Cheese Frosting

I made this cake to celebrate the finalization of our daughter's adoption.  Even though she is too little to eat cake it was fun to make and celebrate with our friends. This recipe is from Life in the Lofthouse.

1 box strawberry cake mix
1 cup water
1/3 cup oil
3 large eggs
1/3 cup sour cream
1 cup diced strawberries

8oz cream cheese (softened)
1/3 cup butter (softened)
3 1/2 cups powdered sugar
1 tbsp milk
1 tsp vanilla extract

Heat oven to 350. Grease a 9x13 baking dish and set to the side. In a large mixing bowl using a hand mixer combine the cake mix, water, oil, eggs and sour cream. Fold in the strawberries and pour into the baking dish. Bake for 30 to 35 minutes then let fully cool.  Place the softened cream cheese and butter in a mixing bowl and beat together. Add the powdered sugar one cup at a time and mix in until combined. Mix in the milk and vanilla extract. Carefully frost the cake. Refrigerate until read to serve.

Wednesday, May 6, 2015

Slow Cooker San Fransico Chops

These slow cooker pork chops were so simple to throw together and made a delicious easy dinner.  They were so tender and had fantastic flavor! Our whole family loved them. This recipe is adapted from Mel's Kitchen Cafe.

2 tbsp olive oil
4 pork chops,
2 cloves garlic (minced)
1/4 cup soy sauce
1/4 cup chicken broth
2 tbsp packed light brown sugar
1/4 tsp red pepper flakes
1 tbsp flour

In a skillet heat the olive oil. Season the pork chops with salt and pepper then brown them on either side then place in the bottom of the slow cooker.  Add the garlic to the skillet then stir in the soy sauce and chicken broth then add the brown sugar and stir until it is dissolved. Whisk in the red pepper flakes then pour over the pork chops.  Cook on low for 6 to 8 hours. Remove the pork chops and whisk the flour into the sauce until it has thickened up. Top the pork chops with the thickened sauce and serve. 

Monday, May 4, 2015

Roasted Vegetable and Feta Orzo

This dish was amazing! It was so fresh and light, the perfect spring dinner on a warm night. I adapted this recipe from See Brooke Cook.

1 purple onion
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 cups mushrooms
2 zucchini
4 garlic cloves (minced)
1/3 cup extra virgin olive oil
16oz orzo pasta
8oz feta cheese
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp dried basil

Dice the onion and bell peppers, quarter the mushrooms, cut the zucchini in half circles. Toss the vegetables in 1/3 cup of vegetable oil and garlic then season with salt and pepper to taste.  Roast in a 425 degree oven for 20 to 30 minutes. Toss every 10 minutes.  In a pot cook the orzo pasta according to directions.  While the pasta is cooking whisk together the lemon juice, olive oil, dried basil and 1 tsp of salt and 1/2 tsp of pepper.  Remove the vegetables from the oven, drain the pasta and toss them together, sprinkle in the feta cheese and pour the dressing over the pasta salad. Serve warm or cold. 

Friday, May 1, 2015

Buttermilk Pancakes

Make these pancakes. Like now. Seriously everyone in my family, even my pancake hating child, liked these! They were amazing!!! This recipe is from Cooking Classy.

2 tbsp sugar
2 tbsp brown sugar
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 1/3 cups buttermilk
1/2 cup milk
1/2 cup sour cream
1/2 tsp vanilla extract
3 large eggs
1/4 cup salted butter, melted and cooled slightly

In a mixing bowl whisk together the sugar and brown sugar until there are no clumps. Whisk in the flour, baking powder, baking soda and salt.  In a separate bowl combine the buttermilk, milk, sour cream, vanilla extract, eggs and butter.  Fold the flour mixture into the buttermilk mixture until combined. Heat a skillet to 350 and pour 1/4 cup of batter at a time onto the skillet.  Let cook until it is golden brown then flip and cook until done. Top with butter and maple syrup. 

Wednesday, April 29, 2015

Skillet Lasgana

I have been eyeing this recipe for a while. I'm so glad I finally made it, it's a quick way to get the same delicious cheesy lasagna taste that you love! Recipe is adapted from Recipe Girl.

1 1/2 tbsp olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2 (14.5-ounce) cans Italian diced tomatoes (drained)
1/4 cup tomato sauce
1/2 tsp dried basil
1/4 tsp black pepper
1/2 tsp salt
1/2 cup part-skim ricotta cheese
3/4 cup part-skim mozzarella cheese
1 tsp dried parsley
3 tbsp Parmesan cheese
6-8 lasagna noodles broken into 1/3s and fully cooked

Heat oil over medium heat and saute onion until soft.  Add garlic and saute for 30 seconds. Stir in the diced tomatoes, tomato sauce basil, pepper and salt.  Cook for around 5 minutes. When the mixture begins to thicken up add in the lasagna noodles. Drop spoonfuls of ricotta over the top of the noodles and sprinkle with parsley. Lower the heat and top with parmesan and mozzarella then place the lid on the pan and cook for 2 to 3 minutes or until the cheese is melted. Remove from heat and serve. 

Monday, April 27, 2015

Buffalo Chicken Wrap

We love to buy a batch of fresh chicken fingers from our local grocery store then use them over the weekend to make sandwiches and wraps.  Everyone can customize them to what they like and they are easy to throw together. The buffalo chicken wrap is a popular one in our house!

1 burrito size tortilla
2 chicken fingers
1/4 cup Frank's buffalo sauce
2 tbsp blue cheese dressing
diced tomato

Heat chicken fingers in a 400 oven for 4 to 6 minutes.  Remove from oven and chop the chicken fingers into bite size pieces. Toss in buffalo sauce and place in the center of the tortilla. Layer with blue cheese dressing, tomato and lettuce. Wrap up and serve. 

Friday, April 24, 2015

Salisbury Steak with Onion Gravy

Growing up we went to this little cafeteria often, you know the one where you go through the line and they serve you.  We went on Sunday's after church a ton, church would get out and we would go wait in a looong line.  For children, our options were a child's size salisbury steak, fried chicken leg or baked chicken leg.   I almost always got the salisbury steak and mashed potatoes then sometimes I could slip it by my mom and get mac and cheese too but most of the time I was forced to get a green veggie.  When I saw this recipe I had flashbacks to those long lines on Sunday afternoons. This recipe is slightly adapted from Katie's Cucina.

1 tbsp unsalted butter
1 onion, thinly sliced
2-1/4 cups beef broth, divided
2 tbsp olive oil
1 lb lean ground beef
1 1/2 tsp seasoning salt
4 tbsp worchestire sauce, divided
1/2 tsp onion powder
1 tsp dried parsley
1/2 cup plain breadcrumbs
1 egg
3 tbsp cornstarch
1/8 tsp black pepper

Melt the butter on medium high heat and add the onions. Turn the heat down and add 1/4 cup of beef broth. Cover and cook for 5 more minutes stirring every so often.  Remove onions from pan and set to the side. In a mixing bowl combine the ground beef, seasoning salt, 2 tbsp worchestire sauce, onion powder, parsley, bread crumbs and egg. Divide into 4 to 6 patties. Heat olive oil over medium high heat and place the patties down in the pan.  Cover and cook for 5 minutes.  Flip and cook for 5 more minutes.  While the steaks are cooking whisk together the remaining beef broth and cornstarch.  Remove the steaks from the pan and add back the onions. Stir in the beef broth mixture until it begins to thicken.  Turn heat down and add the steaks to the gravy, cover them with onions and place the lid back on.  Cook on low heat for 5 to 7 more minutes. Remove and serve. 

Wednesday, April 22, 2015

Broccoli Cheddar Mashed Potato Bake

I love mashed potatoes. I love broccoli. I love cheddar. I love them all together.  I make this a lot using left over mashed potatoes and it's delicious!!!

3 cups warm mashed potatoes
2 cups broccoli florets
1 cup cheddar cheese

Heat oven to 350.  Steam the broccoli until it's just tender. Stir together the mashed potatoes, broccoli and 1/2 cup cheddar cheese. Pour into a 9x9 baking dish. Top with remaining cheese and bake for 15 to 20 minutes. 

Monday, April 20, 2015

Chocolate Delight

Chocolate Delight is one of those foods that makes me think of home.  It's something my mom makes a lot and the other day I just needed it!  We were headed over to some friends' house dinner so it was the perfect time to make it. 

1 stick butter (softened)
1/4 cup chopped nuts 
1 cup flour
8oz cream cheese (softned)
1 cup powdered sugar
16oz Cool Whip (thawed)
2 small instant chocolate puddings
3 cups milk

Grease a 9x11 baking dish. Heat oven to 325.  Combine softened butter, flour and chopped nuts.  Press into the bottom of the dish and bake for 10-12 minutes. Remove from oven and let cool completely. Once the crust is cooled make the next layer.  In a mixing bowl combine the cream cheese and powdered sugar with an electric mixer.  Fold in half of the cool whip.  Spread onto the crust.  In a large mixing bowl whisk together the chocolate puddings and milk.  Spread over the cream cheese layer. Top with the remaining cool whip.  Place in the refrigerator for at least 2 hours before serving. 

Friday, April 17, 2015

Loaded Baked Potato Breakfast Skillet

This was so so yummy! I made 7Up Biscuits to go with it and it was the perfect meal! This recipe was adapted from Will Cook For Smiles.

2 medium baking potatoes (peeled and diced)
5 strips of bacon
2 tbsp chopped green onion
3/4 cup shredded cheddar cheese
4 eggs
1/2 cup milk
1 tbsp sour cream
salt and pepper

 Heat oven to 350. Chop bacon and saute in the skillet. Remove bacon and set to the side. Saute potatoes in the bacon grease. Cook until they are browned and fork tender. Place the potatoes in a pie plate or leave in skillet if it is oven safe. Top with sauteed bacon, green onion and 1/2 cup cheese. Season with salt and pepper. In a bowl whisk together eggs, milk and sour cream. Pour over the potato mixture and bake for 15 minutes. Remove from oven and top with remaining cheese then return to the oven for 3 to 5 additional minutes. Remove and let cool for 10 minutes before serving.

Monday, April 13, 2015

Baked Penne alla Vodka

This baked pasta was great! It made a ton so it would be perfect for a big family or when having guests over.  Slightly adapted from Garlic My Soul.

1 jar red sauce
1 cup vodka
1 cup heavy cream
1 pound penne
2 cups shredded mozzarella
16 ounces ricotta cheese
1/2 cup parmesan cheese
1 egg
1/2 tsp dried basil
1/2 tsp dried parsley
salt and pepper

Heat oven to 375.  Heat the sauce over medium heat in a pot.  Add the vodka, bring to a simmer and let cook for 20 minutes. While the sauce is heating up, boil a pot of water and cook the penne pasta.  Stir the cream into the vodka sauce and let simmer for 5 minutes. In a mixing bowl stir together the ricotta cheese, egg, basil, parsley, salt and pepper.  Stir the pasta into the ricotta mixture and pour into a greased 9x13 dish. Pour the sauce over the pasta and top with parmesan and mozzarella.  Bake for 20 minutes then serve.