Friday, April 29, 2016

Cinnamon Roll Coffee Cake with Cream Cheese Frosting

I made this a few weekend ago when we had a friend coming through town. He had been out of the country for 10 days and this just felt like the perfect "welcome back to America" treat. You know, loaded up on cinnamon, sugar and cream cheese frosting, haha.  But for real, it was a great morning treat! This recipe is from Tastes Better From Scratch.

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 egg
1 tsp vanilla extract
1/2 cup butter (melted)

Cinnamon Mixture
1/2 cup butter (softened)
1/2 cup brown sugar
1 tbsp flour
1 tbsp cinnamon

Cream Cheese Frosting
1 cup powdered sugar
2 tbsp butter (softened)
4 oz cream cheese
2 tbsp milk
1/2 tsp vanilla extract

Heat oven to 350. Grease an 8x8 baking dish. In a large bowl whisk together flour, sugar, baking powder and salt. Stir in the milk, egg and vanilla then add the melted butter. Pour the mixture into the baking dish. In a medium bowl cream together the butter, brown sugar, flour and cinnamon. Drop spoonfuls of the mixture over the top of the cake batter then swirl with a knife. Bake for 30-35 minutes or until the cake is cooked through. Remove and let cool for 15 minutes before frosting.  In a bowl cream together the butter and cream cheese. Mix in the powdered sugar, vanilla and milk. Add more milk if you want to thin it out more. Spread the frosting out or pipe the frosting over the cake then cute and serve.

Wednesday, April 27, 2016

Bacon Mushroom Leek Risotto

I love risotto. Gray loves risotto. And you know who else loves risotto, my kids! Well to be fair my oldest will eat it but it's probably not his favorite, my 18 month old LOVES it though. Every time I make it she goes to town eating it.  This risotto recipe did not disappoint. Recipe adapted from Iowa Girl Eats. 

5 cups chicken broth
5 slices of bacon (chopped)
2 large leeks (white and light green, sliced and chopped)
1 1/2 cups sliced mushrooms
1 shallot (minced)
2 garlic cloves
1/4 cup dry white wine
1/4 cup parmesan cheese
1 cup arborio rice
dash of dried thyme
salt and pepper

Pour chicken broth into a sauce pan and bring to a boil. Reduced heat to a simmer. In a large skillet saute the bacon until crisp. Remove the bacon and drain on a paper towel.  Leave 2 tablespoons of grease in the skillet. Saute the leeks, mushrooms and shallot. Turn up the heat and season with salt and pepper. Continue to saute until the vegetables are tender and browning. Stir in the garlic for 1 minute. Add the rice then stir to coat it and let it cook for another minute. Turn the heat down to medium and pour in the white wine. Stir until the wine has absorbed into the rice.  Add a ladle of chicken broth and stir until is absorbed, continue one ladle at a time with the chicken broth until it is all absorbed into the rice. Remove from heat and stir in the parmesan cheese, thyme and bacon.

Friday, April 22, 2016

Broccoli Cheddar Chicken Pot Pie

Yummy yummy! The second I read broccoli cheddar chicken I'm completely sold on a recipe.  This did not disappoint.  This recipe is adapted from Melissa's Southern Style Kitchen.

2 refrigerated pie crusts
3 cups shredded chicken 
1 1/2 cups chopped fresh broccoli
1 cup 3 tbsp whole milk
4 oz chive and onion cream cheese (softened)
1 1/2 tsp garlic salt
1/2 tsp black pepper
2 tbsp flour
2 cups shredded cheddar cheese
1 egg

 Heat oven to 350. Lightly spray a pie plate. Place one pie crust into the bottom of the plate.  In a medium skillet place the milk and begin to melt the cream cheese while stirring. Add the garlic salt and pepper. Whisk together flour and 3 tbsp of milk then whisk that into the cream cheese sauce. Once it has thickened stir in the cheese and reduce heat.  When the cheese has melted add the chicken and broccoli. Pour into the pie plate then top with remaining crust. Crimp the edges and cut 4-5 slits in the pie crust. Whisk egg with 1 tbsp of water and brush on top of the crust. Bake for 40-45 minutes. Let cool for 10 minutes before cutting.

Wednesday, April 20, 2016

Cheesy Ziti Bake

Baked Pasta is something I can always count on both of my little ones devouring. And this was no different.  It's an easy meatless weeknight meal! This recipe is adapted from Lil Luna.

16oz Ziti
24oz Pasta Sauce
14.5 oz Can Diced Tomatoes
6 oz Cream Cheese
1 cup Sour Cream
2 cups shredded Mozzarella Cheese
1/2 cup gratedc Parmesan Cheese
sprinkle of dried parsley

Cook the pasta according to directions. Heat oven to 375. Grease a 9x13 pan. In a sauce pot add the pasta sauce, diced tomatoes and cream cheese. Stir until the cream cheese has melted into the sauce. Add the cooked pasta to the pot and stir well. Pour half of the pasta mixture into the baking dish then top with sour cream and 1 cup mozzarella. Laure the remaining pasta and top with the parmesan cheese, remaining mozzarella cheese and parsley. Bake for 20-25 minutes.

Monday, April 18, 2016

Blueberry Oatmeal Crumble Bars

This blueberry bars were fantastic! They were easy to throw together and could be used as a dessert or even breakfast. This recipe is adapted from Averie Cooks.

1/2 cup unsalted butter (melted)
1 cup flour
3/4 cup old-fashioned oats
1/2 cup  sugar
1/4 cup brown sugar, packed

 Blueberry Filling
2 cups blueberries (fresh or frozen)
1/3 cup sugar
2 tbsp lemon juice
2 tsps cornstarch

Heat oven to 350. Line an 8x8 baking pan with foil and grease.  In large bowl place the melted better then stir in the flour, oats, sugar and brown sugar. Set aside one cup and spread the remaining mixture into the bottom of the baking dish. In a medium size bowl toss the blueberries in the sugar, lemon juice and cornstarch. Pour the blueberry  mixture over the crust and spread evenly. Sprinkle the remaining crumble mixture over the top of the blueberries. Bake for 35-55 minutes depending on if you are using frozen or fresh blueberries. Let cool before cutting.

Friday, April 15, 2016

Buffalo Chicken Stuffed Bread

I love anything buffalo chicken.  This recipe is the perfect party recipe, it's so easy to pick up and eat and these little slices are so good! This recipe is adapted from Real Housemoms.

2 chicken breasts (cooked and shredded)
8oz cream cheese (softened)
1/2 cup Frank's buffalo sauce
1/4 cup blue cheese dressing
1 cup mozzarella cheese
1 baguette
2 tbsp butter

Heat oven to 350. In a mixing bowl combine the chicken, cream cheese, buffalo sauce and blue cheese dressing.  Cut the baguette in half then scoop out the middle. Spoon the buffalo chicken mixture into the center so that it will fill up both halves of the bread when put back together. Sprinkle the mozzarella cheese on top then place the bread back together. Slice in 1 inch pieces and place into foil.  Melt the butter and brush over the bread.  Wrap up tightly then place in the oven and bake for 30 minutes.

Wednesday, April 13, 2016

Meatballs with Creamy Mushroom Gravy

This was the perfect dinner on a very winter like spring night.  It was hearty and warm, the gravy was so savory and delicious.  You could put it over rice as well but over mashed potatoes was just perfect. This recipe is adapted from Miss in the Kitchen.

1 lb ground beef
1 egg (beaten)
2 tbsp steak sauce
1/3 cup bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

2 tbsp butter
8 oz mushrooms (chopped)
2 cups chicken broth
2 tbsp cornstarch
2 tsp herbs de provence
1/2 tsp salt
1/2 tsp pepper
3 tbsp cream cheese (softened)

Heat oven to 375. In a bowl combine the ground beef, egg, steak sauce, bread crumbs, garlic powder, salt and pepper. Divide and shape into meatballs.  Place in a greased baking dish and cook for 20  minutes. In a large skillet melt the butter.  Add the mushrooms and cook for 5 minutes. Stir in the herbs de provence, salt and pepper. In a small bowl whisk together the chicken broth and cornstarch. Stir into the mushroom mixture then lower the heat and cook for 5 minutes. Add the cream cheese and stir until smooth. Place the meatballs in the gravy and cook for 10 minutes. Serve over mashed potatoes or rice.

Monday, April 11, 2016

Sauteed Bacon and Onion Green Beans

Bacon makes everything better, right?  This fresh green bean recipe is a simple 4 ingredient recipe that makes a great side dish to any meal!

1 lb fresh green beans (washed and trimmed)
1/2 onion (diced)
3 slices bacon (chopped)
3 garlic cloves (minced)
salt and pepper

Saute the chopped bacon in a skillet over medium heat for 2 minutes.  Add the onion and continue to saute until the bacon begins to crisp up and the onions are soft. Stir in the green beans and garlic.  Cover and let cook, stirring every 3-4 minutes until the green beans are cooked through. 

Friday, April 8, 2016

Chocolate Peanut Butter Chip Cookies

A friend's mom always made these cookies when I was younger.  I have such good memories of them. Recently I have been obsessed with the peanut butter chocolate combo so I had to make these cookies.  This recipe is adapted from Barbara Bakes.

1 1/4 cups flour
1 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla extract
2 eggs
2 cups peanut butter chips

Heat oven to 350. Line a cookie sheet with parchment paper. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.  In a separate mixing bowl cream together the butter, white sugar and brown sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Mix the flour mixture into the butter mixture until combined. Stir in the peanut butter chips.  Roll a heaping tablespoon of batter into a ball and place on the cookie sheet. Repeat with remaining dough. Bake for 10-12 minutes then let the cookies sit on the cookie sheet for 5 minutes before removing and letting cool on a wire rack. 

Wednesday, April 6, 2016

Loaded Bacon and Egg Hash Brown Muffins

Breakfast for dinner is probably my favorite thing to cook. I look forward to it all day and can't wait for dinner time.  These little hash brown muffins were awesome.  My 17 month old went crazy for them.  This recipe is from Melissa's Southern Style Kitchen.

6 eggs
1/4 cup sour cream
1 tsp garlic salt
1/2 tsp pepper
20oz shredded hash browns (thawed)
2 tbsp butter (melted)
4 green onions (chopped)
6 slices bacon (cooked and crumbled)
1/2 cup paremsan cheese
2 cups cheddar cheese
(extra sour cream, green onion and bacon for topping)

Heat oven to 350. Grease a 12 cup muffin tin. In a bowl whisk together the eggs, sour cream, garlic salt and pepper. Stir in the the hash browns, butter, green onions, crumbled bacon, parmesan cheese and 1 1/2 cups cheddar cheese.  Spoon the mixture into the greased muffin tin and top with the remaining cheddar cheese. Bake for 25-30 minutes. Let cool for 5 minutes before removing. Top sour cream, green onions and bacon.

Friday, April 1, 2016

Crock Pot Greek Chicken

I've made this recipe a few times now and the chicken comes out so tender and juicy.  My oldest absolutely devours it each time and he's not a huge chicken eater.  This recipe is adapted from Flour on My Face.

10 chicken drumsticks and thighs
1/2 lemon juiced
2 tbsp olive oil
1 tsp garlic (minced)
2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Place chicken in the bottom of the crock pot and turn on low. In a small bowl whisk together the olive oil, lemon juice, garlic, dried oregano, salt and pepper. Pour the mixture over the chicken and cook for 4-6 hours.