Butter Coconut Bars

Gray and I both love all things coconut so when I saw this recipe right before our anniversary I had to make them as a surprise! They were excellent. This recipe is from Cookies and Cups.

Crust
2 cups flour
1 cup brown sugar
1 cup butter (melted)

Filling
3 eggs
1 tbsp vanilla extract
1 (14oz) can sweetened condensed milk
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter (melted)
4 cups sweetened flaked coconut (divided)

Heat oven to 350. Line a 9x13 pan with aluminum foil and grease the foil.  In a large bowl combine the flour, brown sugar and melted butter. Press into the bottom of the pan. Bake for 15 minutes then remove from oven. Reduce the heat to 325.  In a large bowl whisk together the eggs, vanilla extract, sweetened condensed milk, brown sugar, flour and butter until smooth. Stir in 3 cups of the coconut then carefully spread over the crust.  Sprinkle the remaining coconut over the top of the filling. Bake in the oven for 25-30 minutes. Remove from oven and let cool before cutting.

BBQ Chicken Quesadillas

Quesadillas are always a hit in our house, they are easy to make and easy to eat plus everyone can top them anyway they want.  This recipe was adapted from Weary Chef.

2 boneless skinless chicken breasts
2 tbsp olive oil
salt and pepper
1 cup bbq sauce
1/2 cup frozen corn
2 cups shredded monterey jack cheese
4 medium size tortillas

Cut the chicken into bite sized pieces, season with salt and pepper. Heat olive oil over medium heat in a skillet and sautee the chicken until it is cooked through. Turn the heat down to low and stir in the bbq sauce and corn. Let simmer for 10 minutes. Heat a separate skillet over medium low heat. On half of the tortilla layer cheese, the chicken mixture and then fold over. Flip and brown on both sides. Repeat with the remaining tortillas. Serve with a side of sour cream.

Lemon Poppy Seed Doughnuts

My baked doughnut pans have become one of my favorite kitchen accessories. We've tried so many great doughnut recipes over the past few years. These doughnuts did not disappoint. This recipe is from Dessert Now Dinner Later.

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tbsp poppy seeds
1/3 cup sugar
1 egg
1/3 cup milk
2 tbsp butter (melted and slightly cooled)
2 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp vanilla extract

1 cup powdered sugar
2-3 tbsp fresh lemon juce

Heat oven to 350. Grease doughnut pan. In a large bowl whisk together flour, baking powder, salt and poppy seeds.  In a separate bowl whisk together the sugar, egg, milk, butter, lemon juice, lemon zest, and vanilla.  Stir the wet ingredients into the dry ingredient until just combined. Carefully spoon the batter into the doughnut pan. Bake for 9-10 minutes. Remove from oven and let cool for 2 minutes before flipping out of pan to continue to cool. In a small bowl whisk together the powdered sugar and lemon juice until you reach the desired consistency.  Dip each doughnut in the glaze and let cool.

Greek Meatballs over Lemon Dill Risotto

We love risotto. And we love the beautiful flavors of greek food. This recipe is a new family favorite, it was soooo good and will be in the regular rotation of meals for sure. This recipe was adapted from Dinner at the Zoo.

1 lb ground beef
1/4 cup breadcrumbs
1 tsp oregano
1 clove minced garlic
1 egg
1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 1/2 cups arborio rice
3 1/2 cups chicken broth
salt and pepper to taste
1 large zuchinni (sliced and quartered)
1/2 cup cherry tomatoes (halved)
1/2 tsp dill
1 tbsp lemon juice

Heat oven to 350. In a bowl combine the ground beef, breadcrumbs, oregano, minced garlic, egg, salt and pepper. Form the mixture into meatballs. In an oven safe skillet heat the olive oil over medium heat. Brown the meatballs on each side and remove. Place the arborio rice and chicken broth into the skillet and bring to a boil, if you have room in your skillet add the meatballs, cover and place in the oven. If you do not have room, cover the rice and chicken broth and place in the oven the place your meatballs in a small baking dish and place in the oven as well. Bake for 25 minutes. Remove the meatballs and risotto from oven. Stir the zucchini into the risotto, cover and place back in the oven for 5 minutes. Remove again and stir in tomatoes, dill and lemon juice then place back in the oven for 5 more minutes. Remove and serve the risotto topped with the meatballs.

Parmesan Roasted Sweet Potatoes

When I told my husband about this recipe he kinda gave me a side eye like he was unsure of the flavor combo. Well we ate all of them so I will say the flavors worked!

2 sweet potatoes (peeled and cubed)
2 tsp minced garlic
1 tbsp olive oil
2 tbsp butter (melted)
4 tbsp grated parmesan cheese
1/4-1/2 tsp italian seasoning

Heat oven to 400. Cut the sweet potatoes into bite size chunks. Place the sweet potatoes in a medium size bowl them toss with olive oil and butter. Sprinkle on the parmesan cheese, garlic and italian seasoning. Mix until well coated. Lightly grease a sheet pan. Spread out evenly and cook for 18-22 minutes.

Cookie Delight

This recipe has been on my list to make for a while. It did not disappoint at all. It's the perfect refreshing chocolatey dessert. This recipe is adapted from Lil Luna.

1 value sized (30oz) refrigerated chocolate chip cookie dough
8oz cream cheese (softened)
1 cup powdered sugar
16oz cool whip
1 (3.4oz) instant chocolate pudding
1 (3.4oz) instant white chocolate pudding
3 cups milk 

Let the cookie dough soften. Heat oven to 350.  Spread 3/4 of the cookie dough into the bottom of a lightly greased 9x13 pan. Bake for 15-18 minutes or until golden brown. Slice and bake the remaining cookie dough. Let cool then crumble and set aside. Remove from oven and let cool for 1 hour. In a medium bowl beat together the cream cheese and powdered sugar until smooth. Fold in half of the cool whip. Spread over the cookie crust. In another medium size bowl whisk together the puddings and milk. Let sit for about 2 minutes to thicken up then spread over the cream cheese layer. Top with the remaining cool whip and the cookie crumbles. Refrigerate for at least 1 hour before serving.

Amish Sweet Bread

I've made a ton of breads over the past few years and many never seen this website.  This is by far one of the best bread recipes I've ever made. The texture of it is spot on and the sweetness makes it so delicious.

2 cups warm water
2/3 cups sugar
1 1/2 tbsp yeast
1 1/2 tsp salt
1/4 cup vegetable oil
5 - 6 cups flour

Combine the warm water, sugar and yeast in the bottom of a stand mixer. Once the mixture is foamy add the oil and salt to the mixture. Using the dough hook attachment to mix add one cup of flour at a time stopping at 5 cups. If more flour is needed at in 1/4 cup scoops until the dough is no longer sticky. Mix for 5 minutes. Place the dough in a greased bowl, cover with a towel and let rise for 1 hour. Punch down the dough and divide into two even balls. Shape and place into 9x5 loaf pans and let rise for 30 minutes. Bake at 350 for 30 minutes. Remove from oven and let cool in pan for 3 minutes then remove from pan and let cool completely.

Creamy Pesto Vegetable Tortillini

Sometimes the best recipes come from cravings and changing up what you thought you would originally be making. That's how this recipe came about for me and it turned out pretty delicious.

4 cups frozen cheese tortellini
1 red pepper (diced)
1 red onion (diced)
1 zucchini (sliced in halves)
1 yellow squash (sliced in halves)
2 cups portabello mushrooms (cleaned and trimmed)
2 cups cherry tomatos
2 cups broccoli (chopped)
1/4 cup olive oil
salt and pepper to taste
2 garlic cloves minced
2 tbsp butter
2 cups milk
2 tbsp flour
1 cup shredded parmesan cheese
1 jar prepared pesto sauce

Heat oven to 425. Toss the vegetables in the olive oil, salt and pepper.  Layer on a sheet pan and roast for 13 minutes. Remove and stir then cook for another 10 minutes. While the vegetable are roasting cook the pasta according to directions.  In a sauce pan melt the better then saute the garlic for 1 minute. Whisk the flour into the milk. Slowly add the milk mixture into the sauce pan, letting thicken into a sauce. Once the mixture has thickened slightly, stir in the parmesan. Cook for 2 minutes then remove from heat and stir in the pesto sauce. Toss the roasted vegetables, cheese tortellini and creamy pesto sauce all together and serve.

Loaded Chicken Tostadas

These chicken tostadas are so easy to make! With the chicken cooked in the crock pot all you have to do is layer them and throw them in the oven for a few minutes then they are done!

1 recipe crock pot mexican shredded chicken
8 tostada shells
1 can refried beans
2 cups shredded monterrey jack cheese
toppings: lettuce, tomato, salsa, sour cream, guacamole

Heat oven to 350.  Place the tostada shells on a lined sheet pan. Spread a spoonful of refried beans over the shell then top with chicken and cheese. Bake for 12-15 minutes in the oven. Remove and top with your choice of toppings.

Baked French Toast Sticks

About a year and half ago one of my best friend's got married. I was a bridesmaid in the wedding and that meant that Gray had both of our children in a hotel room all day.  Our youngest had just turned a year old and was also sick.  He had both of them at the hotel breakfast that morning and our oldest, who was still kind of picky at the time, was hungry but not happy with the options. He had never had french toast but Gray knew he would not be down with it at all so he told A that the french toast sticks were pancake sticks because he LOVES pancakes. A ate a ton of them and Gray and I have laughed and laughed about the "pancake sticks".  When I saw this recipe I had to try it.  I have to say, they were great and we ate all of them! This recipe is from Cooking Classy.

2 tbsp sugar
1 tsp cinnamon
1 cup whole milk
4 eggs
1 tsp vanilla extract
1 pinch salt
8 slices thick white bread (texas toast or similiar)
2 tbsp melted butter
syrup for serving

Heat oven to 350. Line a large baking sheet with parchment paper. In a small bowl whisk together the sugar and cinnamon. In a medium size bowl whisk together the milk, eggs, vanilla and salt. Cut each slice of bread into three strips. Dip each stick into the egg mixture, let the extra drain off then place on the baking sheet. Once all of the strips are dipped and on the baking sheet, brush with half of the butter and sprinkle with cinnamon and sugar. Bake for 13 minutes. Flip the french toast sticks and brush with remaining butter and sprinkle with cinnamon and sugar. Bake for 13-18 more minutes then remove from oven. Let cool for 3 minutes then serve with syrup.