Monday, January 30, 2017

Fudgy Brownies

I made these brownies to go with brownie sundaes and they were perfect! They were rich and chocolately and when still warm they were the perfect base for a delicious sundae covered in ice cream and caramel sauce.  This recipe is from Good Life Eats.

12 tbsps salted butter
1 1/2 cups sugar
2/3 cup cocoa powder
1 tsp vanilla extract
3 large eggs
1 cup flour
1/2 cup chocolate chunks

Heat oven to 350. Grease a 9x9 square dish and set to the side. In a medium sauce pan melt the butter over medium heat. Whisk in the sugar and vanilla into the butter. Cook for 3 minutes. Whisk in the cocoa powder and remove from heat. Add the eggs one at a time, whisking well in between each. Stir the flour into the mixture then carefully fold the chocolate chunks in. Pour into the greased dish and bake for 25-35 minutes. Remove from oven and let cool before cutting. 

Friday, January 27, 2017

Baked Ravioli with a Vodka Cream Sauce

Any kind of creamy vodka sauce is always a good thing in our house. I thought this recipe would be a great and easy twist. Plus it made a huge pan of pasta and that meant leftovers for lunch for a few days, another great bonus! This recipe was adapted from Butter Your Biscuit.

1/4 cup butter
5 cloves garlic (minced)
1 medium onion (diced)
1 cup vodka
2 (28oz) cans tomato sauce
1 tbsp sugar
1 tsp oregano
1 tsp salt
1/2 tsp crushed red pepper
1/2 tsp black pepper
2 tbsp chopped fresh basil
1 cup heavy cream
48oz frozen cheese ravioli
2 cups mozzarella cheese

In a large pot melt the butter. Add the onions and saute for 5 minutes. Stir in the garlic and cook for 1 minute. Pour in the vodka and let simmer until it reduces by half, about 6-7 minutes. Stir in the tomato sauce, sugar, salt, pepper, oregano and red pepper flakes. Let simmer for 15 minutes.  Bring a pot of water to a boil and cook the ravioli according to the packaging. Drain the pasta and layer in a greased 9x13 dish. Whisk the cream and basil into the vodka sauce and let cook for 5 minutes. Pour the sauce over the ravioli. Top with mozzarella cheese. Bake at 350 for 15-18 minutes.

Wednesday, January 25, 2017

Crock Pot Nacho Soup

Does anyone else get completely sucked in by the Tasty videos on facebook?  Okay so sometimes they don't look good at all but other times, I have to make the recipe right away! That was the case with this soup, I saw it on Tasty then made it like 3 days later.  It was delicious and a big hit in our house!

2 lbs boneless skinless chicken breasts
1 large onion (diced)
2 cloves garlic (minced)
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp black pepper
6 cups chicken broth
1 can diced tomatoes
1 can black beans (drained)
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
serve with: extra cheese, sour cream and tortilla chips

Mix together the chili powder, cumin, paprika, salt and black pepper. Rub all over the chicken breasts then place in the bottom of the crock pot. Top with onions and garlic. Pour the chicken brother over the chicken and let cook on low for 6 hours. Remove the chicken and shred then return it to the crock pot. Pour in the diced tomatoes, black beans, cheeses and heavy cream. Cook on low for another hour. Serve with toppings as desired.

Monday, January 23, 2017

Secret Burger Sauce

I love a good burger. My favorite burger is from shake shack, I cannot get enough.  A good shack burger and some cheese fries, yes please!  There are tons of burger places now and they all have their slightly different yet very similar version of a burger sauce or secret sauce. I've played around with recipes for a while now for our burgers at home and this has become my favorite burger sauce to make! And this sauce is absolutely perfect for Freddy's Burgers, that's what is pictured above.

1/4 cup mayonnaise
3/4 tbsp ketchup
1/2 tbsp yellow mustard
3 slices dill pickles
1/4 tsp garlic salt
1/8 tsp paprika

In a small food processor chop the pickles.  Add the remaining ingredients and blend until smooth. Place in the refrigerator for at least 6 hours before serving but 24 hours is best!

Friday, January 20, 2017

Sour Cream Coffee Cake Muffins

Growing up my mom used to make the cinnamon muffins from a mix a lot. And I looooved those muffins. I remember devouring them as a child.  These muffins reminded me so much of that box mix but way better.  I'm pretty sure these are now my favorite muffins. This recipe is from Chef Savvy.

2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1/2 cup unsalted butter (softened)
1 cup brown sugar
1 cup sour cream
2 tsp vanilla extract
2 eggs

3 1/2 tbsp butter (melted)
1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon

1/2 cup powdered sugar
1 tbsp milk

Heat oven to 375. Line a muffin tin with muffin liners or grease well.  Whisk together the flour, salt, cinnamon and baking powder. In a stand mixer using the paddle attachment cream together the butter and brown sugar. Add the sour cream, vanilla and eggs until combined. Pour half of the flour mixture in and combine, scrap down the sides and add the remaining flour.  Scoop the batter into the muffin tin filling it 3/4 of the way full. In a small bowl mix together the melted butter, brown sugar, flour and cinnamon.  Sprinkle the streusel over the top of each muffin. Bake in the oven for 15-20 minutes or until the muffins are cooked through.  Remove and let cool in the pan for several minutes before removing from the tin and placing on a wire rack to cool.  While muffins are cooling whisk together the powdered sugar and milk. Drizzle with glaze and serve. 

Wednesday, January 18, 2017

Crock Pot Apple Cider Pulled Pork

Any sort of pulled or shredded meat is pretty much guaranteed to be a hit in my house. This pork would be great by itself or on a bun like I served it. This recipe is adapted from Mostly Homemade Mom.

1 pork butt roast
3 tbsp chili powder
1 tbsp cumin
1 tbsp salt
1 tsp garlic powder
1 tsp pepper
1/2 tsp dried mustard
2 cups apple cider
1 jar bbq sauce

 Mix together the chili powder, cumin, salt, garlic powder, pepper and dried mustard.  Rub the seasonings all over the pork roast. Place in the bottom of the crock pot.  Pour the apple cider over the top. Cook on low for 8-10 hours. Remove the roast from the crock pot and shredded. Pour out the juices and keep 1 1/2 cups reserved. Whisk together the juice and 1 1/2 cup bbq sauce. Place the shredded pork back in the crock pot and mix in the sauce. Let cook for 15 minutes then serve. 

Monday, January 16, 2017

Bacon Brussels Sprout Risotto

Risotto is a big hit in our house.  And brussels sprouts are one of my absolute favorites. I saw the idea for a bacon brussels sprouts risotto on Ari's Menu but then I completely redid it and made it my own.  This might be my favorite risotto recipe now!

 4 slices bacon (diced)
1 1/2 cup brussels sprouts
2 tbsp olive oil
2 cloves garlic
1 cup arborio rice
1/2 cup dry white wine
32oz chicken broth
1/2 cup parmesan cheese

Cut the brussels sprouts so that they are in fine strips, almost shredded.  Place the chicken broth in a pot and bring to a boil then reduce the heat.  In a pan, fry the bacon until crisp then remove from the pan and set to the side. Add the brussels sprouts to the bacon grease and saute until tender. Remove and add to the reserved bacon.  Wipe the pan out then add 2 tablespoons of olive oil and heat over medium low heat.  Saute the garlic for 30 seconds then add the rice and let cook for 2 minutes.  Pour in the white wine and let cook until all of the wine has absorbed into the rice. Add the chicken brown 3/4 a cup at a time and let cook over medium low heat until the broth has absorbed and then repeat until all but 3/4 cup of the broth is left.  Stir in the bacon, brussels sprouts and the last of the broth.  Stir in the parmesan cheese until it has melted then serve.

Friday, January 13, 2017

Easy Ranch Potato Wedges

These little potato wedges are the perfect side dish to burgers or sandwiches. They were so yummy and quick to throw together on a crazy week night. 

4 baking potatoes
2 tbsp olive oil
2 tbsp ranch seasoning mix

Heat oven to 425. Wash the potatoes then cut into wedges. Toss in olive oil and ranch seasoning.  Grease a sheet pan then lay out the potato wedges.  Cook for 30 minutes, flipping halfway through.

Wednesday, January 11, 2017

Chocolate Cream Cheese Cookies

There is nothing bad about these cookies! When I saw the recipe and saw how easy they would be to make I knew I had to jump on these beauties. This recipe is adapted from Cookies and Cups.

1 (19.5oz) Brownie Mix
4oz Cream Cheese (softened)
1/2 cup Butter (softened)
1 egg
1 cup white chocolate chips

Heat oven to 350. Line baking sheet with parchment paper. In a bowl combine the cream cheese and butter until smooth. Add in the egg and mix until incorporated. Pour in the brownie mix and mix on low until the dough comes together. Stir in the white chocolate chips. Use a tablespoon to scoop the batter onto the pan. Bake for 10-12 minutes. Let cool on the pan for 4 minutes the move to a wire rack.

Monday, January 9, 2017

Crock Pot Chicken Stew

Does anything sound more comforting than this stew on a cold winter night?  It was great and everyone in my family absolutely loved it.  Plus it's in the crock pot so that's a total mom win for me! This recipe is adapted from Movita Beaucoup.

1 lb boneless skinless chicken breasts (cut into cubes)
2 medium onions (diced)
1 cup diced carrots
2 garlic cloves (minced)
3 medium potatoes (peeled and diced)
1 tsp dried thyme
3 1/2 cups chicken broth (divided)
1 cup frozen peas
1 cup frozen corn
1/4 tsp black pepper
1/2 cup flour

Place onions, carrots, garlic and potatoes in the bottom of the crock pot. Sprinkle with thyme.  Place the chicken over the vegetables then top with 3 cups of chicken broth. Cook for 6-8 hours on low. 40 minutes before serving stir in the peas, corn and pepper. Let cook for 15 minutes. In a bowl whisk together the remaining 1/2 cup of chicken broth and the flour then add to the crock pot and cook for a remaining 25-30 minutes or once it has thickened up.

Friday, January 6, 2017

Cheesy Garlic Meatball Bombs

These are the perfect two bite party food! They are filling yet easy to make and always a hit.  This recipe is from Food Lovin Family.

2 cans pillsbury grands jr biscuits
frozen italian meatballs (thawed)
3 sticks mozarella string cheese (cut into pieces)
1/2 tsp italian seasoning
1/4 tsp garlic powder
1/2 cup butter (melted)
marinara sauce for dipping

Heat oven to 375. Melt the butter in a bowl then stir in the italian seasoning and garlic powder. Separate the biscuits and flatten them. Cut the meatballs in half then place half a meatball and two pieces of string cheese in the dough then wrap the dough around and seal it.  Place the sealed side down in the baking dish. Repeat with the remaining biscuits and meatballs.  Brush with the butter mixture. Bake for 18-20 minutes. Remove from oven and serve with marinara sauce.

Wednesday, January 4, 2017

Sour Cream Biscuits

These biscuits were so tender and light.  They were a great addition to breakfast night and would be a good side along any meal! This recipe is adapted from Baking Bites.

2 cups flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
6 tbsp salted butter (chilled and cut into very small pieces)
1 cup sour cream

Heat oven to 400. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, sugar and salt. Using a pastry blender or two forks add in the butter until the mixture resembles coarse sand. Stir in the sour cream until the dough comes together. Knead the dough on a floured surface for 3-4 minutes. Roll out into a 1 inch thick slab.  Using a biscuit cutter, cut out the biscuits and place on the parchment paper. Bake for 17-20 minutes or until the biscuit tops are lightly browned.

Monday, January 2, 2017

Taco Quesadillas

Happy New Year! Now this recipe isn't much to look at but it sure was delicious! Quesadillas have become a thing at our house, I make a whole bunch then pile them up on a plate and sit them on the table with toppings out. Then everyone can grab and fix what they want! Easy peasey! This recipe is adapted from Pioneer Woman.

1 1/2 pounds ground beef
2 tbsp chili powder
1 tsp cumin
3 tbsp tomato paste
1 cup water
salt to taste
3 cups shredded monterey jack cheese
8 tortillas
toppings (sour cream, guacamole, salsa, lettuce, tomato)

Heat a large skillet over medium high heat. Brown the ground beef then drain off the grease. Stir in the chili powder, cumin, tomato paste, water and salt. Let it simmer for 5 minutes. In a separate skillet heat to medium heat and place a small slice of butter in the bottom. Coat the skillet with butter then place a tortilla down. Top with cheese and taco meet then another layer of cheese and a tortilla. Once the tortilla has browned, flip to the other side. Continue with the remaining tortillas, cheese and meat. Slice and serve with toppings.