Lemon Glazed Almond Poppyseed Muffins

I randomly made the muffins one Saturday morning.  I had a lemon that was going to be wasted and we thought muffins sounded good so I did some pinterest research and stumbled across this recipe from Something Swanky then adapted it slightly and they were great.

1/2 cup sugar
1 large egg
3/4 cup milk
1/4 cup vegetable oil
1 tsp almond extract
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp poppyseeds

2 tbsp melted butter
1 cup powdered sugar
juice from half a lemon

Heat oven to 400.  Line a muffin tin with muffin liners or spray liberally. Whisk together the egg, sugar, vegetable oil and almond extract.  In a separate bowl combine the flour, salt, baking powder and poppyseeds. Mix the dry ingredients into the wet until just combined.  Fill the muffin tins 3/4 of the way full with batter. Bake for 5 minutes then reduce the temperature to 350 and bake for another 15 minutes. Carefully remove from pan and let cool for 10 minutes.   In a bowl whisk together the melted butter, powdered sugar and lemon juice. Add more lemon juice or powdered sugar to get the consistency the way you want it.  Dip the muffins into the glaze and serve.

Hot Cheesy Bacon Ranch Dip

I love any combination of bacon and ranch, throw in cheese and I'm set! This would be great to take to a summer cookout or to make for a tailgate.  This recipe is adapted from Macaroni and Cheesecake.

8oz cream cheese (softened)
1 packet ranch dressing mix
8 slices bacon (cooked and crumbled)
2 1/2 cups colby jack cheese
16oz sour cream

Heat oven to 400.  In a medium size bowl mix together the cream cheese, ranch mix, bacon pieces, 2 cups colby jack cheese and sour cream. Stir until well combined.  Pour into an 8x8 baking dish. Top with the remaining cheese. Bake for 25 minutes or until the dip begins to bubble. Serve with frito scoops or tortilla chips.
 

Creamy Caprese Bowtie Pasta

It's basil season! For Mother's Day my crew got me two new basil plants and I'm so excited to already be using them.  I love anything Caprese related so this pasta was perfect. I was shocked when my cheese hater also loved it! This recipe is adapted from Go Go Go Gourmet.

1 lb bowtie pasta
1 tbsp olive oil
1 small onion (chopped)
2 garlic cloves (minced)
1 pint grape tomatoes (halved)
1 1/2 cups half and half
1 cup heavy cream
1/2 cup chopped basil
8 oz fresh mozzarella (diced into small cubes)
salt and pepper to taste

Boil the pasta according to directions. Drain and set to the side. While the pasta is boiling, saute the onion in the olive oil over medium heat until it begins to soften.  Stir in the garlic and cook for 1 minute. Add the tomatoes to the pan and saute for 2 minutes. Pour in the half and half and cream then bring to simmer. Let cook for 5-8 minutes or until it begins to thicken.  Toss the pasta in the sauce to coast then add the basil and mozzarella. Stir quickly then serve.

Cheddar Garlic Quick Bread

I wanted to make an easy bread recipe one night with dinner and I came across this recipe on Love Bakes Good Cakes.  It tasted like a loaf version of Red Lobster's cheddar biscuits. Weird confession, I've only eaten there once but I've had many of their copycat biscuit recipes.  Anyways, if you love those biscuits, you will love this bread.

3 cups self rising flour
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp garlic powder
1/2 tsp italian seasoning
1 1/2 cups milk
1/4 cup vegetable oil
1 egg

Heat oven to 350.  Grease a loaf pan and set aside.  Whisk together the flour, cheese, garlic powder and italian seasoning. In a separate bowl whisk together the milk, oil and egg. Stir the wet ingredients into the dry until just combined. Pour into the greased pan. Bake for 50 to 65 minutes or until it's baked through. Remove and let cool for 10 minutes in the pan then let cool on a wire rack.

Crock Pot Three Envelope Pot Roast

This recipe was passed to me from a friend and I have to say this was the most tender and flavorful pot roast I have ever made. It was delicious and my family devoured every last bite of it. Plus it's just about the easiest recipe ever!

1 chuck roast
1 package brown gravy mix
1 package italian dressing mix
1 package ranch dressing mix
1/2 cup water

Place the roast in the bottom of the crock pot. Mix the dried mixes together then pour over the roast. Pour the water over the roast. Cook on low for 7-9 hours. Shred and serve. 

M&M Confetti Cookies

When I saw this recipe I was reminded of the cookies I used to get at the cookie store at the local mall when I was younger.  I loved those cookies. These seemed like a great idea for our small group, what kid (besides my chocolate hating 8 year old) hates M&Ms? This recipe is from Together as Family.

2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup butter (softened)
1 cup sugar
2 eggs
2 tsp vanilla extract
1 cup crushed M&Ms

Heat oven to 375. Line cookie sheets with parchment paper. In a medium size mixing bowl whisk together the flour, baking powder and salt. In a separate mixing bowl cream together the butter and sugar until light and fluffy.  Add the eggs one at a time then add the vanilla extract. Stir in the flour mixture until is just combined then stir in the crushed M&Ms.  Roll scoops of the dough into balls then place on the cookie sheet. Bake for 8-10 minutes. Let the cookies cool for 5 minutes before moving to a wire rack to cool.

Chicken Fajita Quesadillas

If you are in need of an easy Cinco de Mayo recipe then here you go! This was kid friendly and really easy to throw together.  I made them on one of our crazy nights when A had a later baseball practice and we were all eating at separate times. I cooked up the chicken, peppers and onions in the afternoon then threw together the quesadillas when it was time for each person to eat. This recipe is adapted from Jo Cooks.

1/4 cup olive oil
1 pkg fajita mix
3 boneless skinless chicken breasts
3 bell peppers
2 onions
1 cup jack cheese
salsa
sour cream
8 tortillas
butter

Chop onions, bell pepper and chicken breasts into long strips and place into a bowl. Mix together the olive oil and fajita mix then pour over the chicken, onions and peppers. Place in the refrigerator and marinate for 30 minutes. Heat a skillet over medium heat and add the chicken, onions and peppers and saute until cooked through. Once everything is cooked begin to build the quesadillas. Melt 1/2 tbsp of butter in a skillet then place the tortilla down. Layer the cheese, onions, peppers and chicken the fold in half. Let cook until the tortilla begins to brown then add more butter and flip. Continue with the remaining quesadillas then serve with salsa and sour cream.

Butter Crusted Potatoes

This was a fun way to fancy up potatoes a little bit. It was super easy and they turned out so tender and delicious. This recipe is from Tastes of Lizzy T's.

6-8 red potatoes
6 tbsp butter (melted)
1 cup crushed butter crackers

Heat oven to 425. Grease a baking sheet. Wash and cut the red potatoes in half. Dip in the melted butter then roll in the cracker crumbs. Place the potatoes cut side down on the baking sheet. Cook for 30-40 minutes or until the potatoes are tender.

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.

Cake
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.

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.