Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Monday, April 30, 2012

Creamy Steak Burrito

I love leftovers, especially when I can make a complete new meal with them. We had steak for dinner the other night and ended up having left overs...so I sliced them up and stuffed them in a burrito for a tasty Mexican feast! These Creamy Steak Burrito's were a very quick, yummy dinner...and thats what I love!

Creamy Steak Burrito
4-6 sirloin tip steaks, cooked and sliced thinly (you could use any leftover meat...roast etc)
2 c. grated cheddar cheese
8 tortillas
oil

Divide sliced meat between the 8 tortilla shells, placing meat down the center of each shell. Top meat with grated cheese. Roll tortilla up. Place a small amount of oil in a rectangle electric fry pan (enough to cover the bottom entirely). Put rolled burrito's in pan (my temp was set for about 375) and cook until each side is brown and cheese inside is melted. Pour Creamy Sauce (recipe below) over burritos. Cover pan with lid and cook for approximately 5 more minutes, until sauce is hot. When serving, top burrito with cheese. We served with corn chips as a side dish (my family loved dipping the chips in the creamy sauce).

*Note: you don't have to use an electric frying pan. You can use a regular frying pan on top of the stove, cooking them in smaller batches.
Cream Sauce:

1 large can green enchilada sauce
1 c. chicken broth
1 1/2 c. heavy cream
1 c. shredded Cheddar Cheese
2-3 T flour
Combine the enchilada sauce, cream and broth in a sauce pan and heat. Stir constantly or it will burn (experience tells me this). When cream sauce starts to boil-add cheese and flour, stir in with a whisk. Continue to stir constantly until sauce thickens. Remove from heat, pour over burritos.

Julie~

Friday, April 27, 2012

Lemon Cupcakes

These adorable lemon cupcakes remind me of spring and summer. Maybe its because they are yellow...or maybe its because they are a "light" springy lemon flavor...either way, they were a hit with my taste buds!

Lemon Cupcakes

2 1/4 c. cake flour
1 T baking powder
1/2 t. salt
1 1/4 c. buttermilk
4 egg whites
1 1/2 c. sugar
1 cube butter
4 t. lemon extract

Preheat oven to 350 degrees. In a medium dish, combine milk and egg whites and whisk together. Set aside. In another medium dish combine all dry ingredient. Set aside. Combine butter and sugar and cream until fluffy, approximately 3 minutes. Beat in lemon extract. Add 1/3 of dry ingredient until mixed, add milk and egg white mixture...mix, add remaining dry ingredients. Beat batter for 2 minutes. Line 24 muffin tins with cupcake liner. Fill each liner 2/3 full with batter. Cook for approximately 20-22 minutes or until top springs back when touched, Don't OVER COOK! Top with Lemon Frosting (below).

Lemon Frosting:
2 lb. powdered sugar
3/4 c. shortening
5 t. lemon extract
1/2 c. milk
Mix all ingredient together until smooth. Pipe onto Lemon Cupcakes for a perfect spring treat!

Julie~

Wednesday, April 25, 2012

Crispy Cheesy Chicken

Chicken AND cheese...two of my families very favorite foods, combine them and its a hit for sure. This Crispy Cheesy Chicken was one of those easy "one pan" recipes that can be prepared ahead and thrown in the oven later!

Crispy Cheesy Chicken
4-6 boneless, skinless chicken breast
2 sleeves Ritz Crackers, smashed into crumbs (use a food processor if possible)
2/3 c. flour
1 t. salt
1 t. onion powder
1 t. garlic powder
1 t. season salt
1 t. pepper
1 c. buttermilk
3 c. shredded cheddar cheese

Cut chicken breast into large chunks. Place cracker crumbs, flour and seasonings in flat dish (I used a 8x8 cake pan) stir to combine. Pour milk into another flat dish. Spray a 9x13" baking pan with pan coating. Dip each piece of chicken into the buttermilk, then the cracker crumb mixture, then place in the prepared baking pan. Continue until all chicken is in the pan. Top with cheese. Cover pan with tinfoil and bake at 375 for 45-50 minutes (watch it carefully, you don't want to OVER cook it). Serve with creamy sauce (recipe below).

Sauce:
1 can cream chicken soup
2 T sour cream
1/2 c. HEAVY cream
2 T butter
1/2 c. grated cheddar cheese

Place soup, sour cream, butter, grated cheese and cream in a small sauce pan. Cook on medium heat and stir constantly until the sauce is hot and semi thick. Serve over chicken.

Julie~

Monday, April 23, 2012

Sticky Bun Ring

I've searched HIGH and low for a sticky bun recipe that didn't go grainy after it set for a bit...this recipe IS THE ONE!!! It makes breakfast PERFECT! Serve it with fruit and you won't feel guilty for giving your kids (or your hubby) this sweet, sticky pan of goodness for breakfast!

Sticky Bun Ring
2 small tubes refrigerator biscuits
3 T. butter, melted
1/2 c. pancake syrup (the secret to making this so good)
1/3 c. brown sugar
1 t. cinnamon
1/4 c. chopped walnuts
1/4 c. chopped almonds

Spray a bunt pan with pan coating. Combine melted butter and syrup in a dish, set aside. In another bowl combine brown sugar, nuts and cinnamon. Stir. Place 1/2 the syrup mixture in the bottom of the pan. Sprinkle 1/2 the brown sugar mixture on top of the syrup mixture. Lay the biscuits on the bottom of the pan, sort of at an angle to form a ring.
Top with remaining syrup and sugar mixtures. bake at 375 degrees for 20-25 minutes. Cool for about a minute then turn pan upside down on a platter and "dump".

Can't beat that! IT'S FABULOUS!!
Julie~

Friday, April 20, 2012

Pistachio Cupcakes

We are a little CRAZY over cupcakes right now...like you couldn't tell. Trust me, there are more to come! These sweet little treats are moist and sooooooo good. They are sort of a "light" cupcake compared to a chocolate cupcake...BUT light or heavy, chocolate or any other...I ADORE cupcakes, and these are no exception!

Pistachio Cupcakes

1 box white cake mix
1 pkg instant pistachio pudding mix
1 c. oil
3 eggs
1 c. sprite

Preheat oven to 350 degrees. Mix all ingredient together until combined. Line muffin tin with paper liners, spray each liner with pan coating. Fill each liner 1/2 or 2-3 full of batter. I filled mine too full and ended up cleaning the drippings from the bottom of the oven...I recommend 1/2 full. Bake for 13-17 minutes or until done. Cool and frost.

Pistachio Frosting:
2 envelopes Dream Whip
1 1 /4 c. cold milk
2 pkg. instant pistachio pudding mix
2 t. vanilla

Combine milk and Dream whip. Beat on high until it forms a peak. Add pudding and vanilla. Beat until mixed completely. Pipe or spread onto cupcakes. Top with chopped pistachio's if desired. THESE must be refrigerated.

Julie~

Wednesday, April 18, 2012

Root Beer Cupcakes

Really??? ROOT BEER CUPCAKES??? I can just hear it now! YOU will never believe how absolutely delish these little dandy's are unless you've tried them yourself! I have to say, I was a tad bit shocked myself...I didn't think they would taste nearly as scrumptious as they did BUT after I took my first bite, I was sold....I WILL BE MAKING THESE AGAIN and stuffing my face (just a little). YOU don't even have to be a root beer lover to be a fan of these. I "like" root beer okay, but I don't really LOVE IT...BUT THESE CUP CAKES have me sold on the REAL purpose for that crazy sweet soda pop! THESE Root Beer Cupcakes are worth trying!
Root Beer Cupcakes
3/4 c. butter, room temperature
3 eggs, room temperature
2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 T root beer extract (yes, you can buy that pretty much anywhere...locals, you can get it at our wonderful store!)
1/2 t. vanilla
1 1/4 c. root beer (THE soda pop)

In a mixing bowl, beat butter with an electric mixer on high for about 1 minute. Add sugar, a little at a time. Beat until the butter and sugar are combined and fluffy. Add eggs. Beat in ROOT BEER EXTRACT and vanilla. Add dry ingredient and root beer to butter mixture. Beat on low until well combined. Line muffin cups with paper liners, SPRAY liner with pan coating...this helps so that the cupcakes doesn't stick to the paper!! Fill each paper liner about 3/4 full of batter. Bake at 350 degrees for 14-17 minutes. Mine took about 13-14 minutes, just watch your closely. Cool cupcakes completely then frost with frosting recipe below.

Root Beer Frosting

2 lb. powdered sugar
3/4 c. shortening
5 T. Root Beer Extract
1/2 c. milk

Mix all ingredient together until smooth. Spread or pipe frosting onto cooled cupcakes.

Julie~

Tuesday, April 17, 2012

Hot Bean Dip


I love dips. We confessed our love many times on this blog-- so of course when I saw this bean dip on pinterest it automatically went into my "must make" pile. I whipped it together to take to a meeting and between the 3 of us girls we finished off almost the entire pan! It was SO good. I will absolutely take this to any and every get together I can possibly think of. It's sure to please any crowd.

Hot Bean Dip

8 oz cream cheese
1 cup sour cream
2 cans refried beans
1 packet taco seasoning
2 cups cheese

Mix softened cream cheese, sour cream and refried beans until smooth. Add taco seasoning and mix. Spread bean mixture into a 9x13 pan. Top with shredded cheese and bake at 350 for 25-30 minutes. Serve warm with tortilla chips.

~Dayna~

Monday, April 16, 2012

Pepperoni Pizza Panini


Panini's have become a favorite at our house. They are quick and everyone loves them. I can be
a gourmet chef and serve them with soup or salad or I can be quick and "thoughtless" and
throw some potato chips on the side...either way, they are a huge hit!

Pepperoni Pizza Panini
1 package sliced pepperoni
8 slices of bread ( any bread with a little substance, I use homemade, don't use the fluffy stuff...this won't work with that)
8 slices of Mozzarella cheese
1 small jar thick pizza sauce


Preheat panini press (instructions on how to make these withOUT a press will follow these instructions) for 6 minutes or until "ready" light kicks on.
To make sandwiches, butter the back sides of the bread, like you would for a grilled cheese sandwich. On one slice of bread, (in order)- spread a small amount of pizza sauce on the inside of each slice of bread (opposite to buttered side) 1 slice of cheese, pepperoni, then another slice of cheese, then top with another slice of bread (that inside has been spread with pizza sauce). MAKE sure that the butter is on the OUTSIDE of each slice of bread.

Place sandwich in panini press and cook until bread is toasted and crisp (mine took approximately 4-5 minutes).

*To make sandwich without a press-assemble sandwich as directed above. Place sandwich in a frying pan, butter side down. Place a smaller sauce pan (the heavier the better) on top of sandwich, pressing sandwich down (I placed a large can of tomato juice (still in the can) in my sauce pan to add more weight...you could use whatever you had) Cook until the one side is browned and then turn sandwich over, repeating if necessary to melt the cheese. I've made panini's like this several times and it works like a charm.

Julie~

Friday, April 13, 2012

Lemon Crepes

Light a fluffy crepes with a tart creamy lemon filling...
GREAT for breakfast, lunch AND DINNER!
(AND snack time, dessert time and just whenever time)

Lemon Crepes
2 1/4 c. flour
1 1/2 t. salt
3 T. oil
9 eggs
3 3/4 T. sugar
3 c. milk

Mix until smooth, batter will be thin. Put 1/2 c. of patter into a very well greased, hot skillet. Move the pan side to side to spread the crepe batter out. Crepe will bubble and set up, then turn it over and let the other side cook. When its done, place on a plate and let cool slightly. Set aside.

Lemon Filling:

2 c. heavy whipping cream
1/4 c. fresh lemon juice (I just used bottled)
1 box (4 oz) vanilla instant pudding mix
powdered sugar for dusting (optional)

In a small bowl mix heavy whipping cream, lemon juice and pudding until filling is stiff and fluffy.

To assemble crepe: Spoon about 1/4 c. filling into the center of crepe, roll up. Top with a dollop of whipping cream and dust with powdered sugar if desired.

*NOTE: This recipe makes quite a few, for a smaller batch just half the recipe.

Julie~

Wednesday, April 11, 2012

Chicken Broccoli Casserole

Dinner is the best when you can throw all the ingredient in a mixing bowl, spread it out in a pan and cook it! This yummy casserole was a hit at our house and easy as 1-2-3 to make.

Chicken Broccoli Casserole
4 c. cooked rice
1-2 c. cooked chicken (rotisserie chicken works great, but any cooked chicken will taste fabulous)
1-2 c. cooked broccoli
1 (8 oz) pkg. fresh mushrooms, sliced, sauted in butter
1 can cream chicken soup
1 cube butter
1/2 c. evaporated milk
1 c. sour cream
2 c. grated cheddar cheese

In a sauce pan combine cream chicken soup, butter, evaporated milk and sour cream. Cook on medium until it forms a creamy sauce. Set aside. In a large mixing bowl combine cooked rice, cooked chicken, cooked broccoli and sauted mushrooms. Stir until ingredient is combined. Pour sauce over the top and stir. Spoon into a 9x13 baking dish. Top with grated cheese. Cook at 350 for 30-35 minutes or until cheese is melted and center is warm. Serve immediately.

Julie~

Monday, April 9, 2012

Caramel Banana's

One of my daughters isn't a fan of banana's...BUT being the mom that I am, I made her eat them anyway (mean mom's make great kids, right?!). After trying many different ways to get her to eat them, I tried pouring caramel over the top (okay, not the most nutritious thing...but hey, it worked!). She actually started requesting that we have them for breakfast...who would have thought!? These Caramel Banana's also taste AMAZING over ice cream (just in case you have an "ice cream hater" that needs some encouragement)!

Caramel Banana's
6 T. butter
3/4 c. brown sugar
1 T water
1/3 c. + 1 T evaporated milk
1 T vanilla
Banana's

Heat butter, brown sugar and water. Let boil for 5 minutes, stir constantly to prevent scorching. Remove from heat, add evaporated milk and vanilla. Stir. Cool. Slice banana's (any way you want) and place on a serving platter. Pour cooled caramel over the top, serve. YOU could serve it more formal and slice the banana's in bigger chunks and place the cooled caramel in a small serving dish, where it can be spooned onto a dinner plate or snack plate and used for "dipping" the banana's.......any way you eat it, I think you'll love it.

Friday, April 6, 2012

Breakfast Bacon Cups

What a fun way to start the morning with Breakfast Bacon Cups! Its a bit of a twist on the "Eggs, toast and bacon" idea....and its scrumptious I might add.

Breakfast Bacon Cups
3 T butter, melted
8 slices bread (day old heavier bread, not the squishy cheap stuff)
6 slices bacon
6 eggs
salt
pepper

Spray 6 muffin cups with pan coating. Cut the crust from bread slices and press them into the muffin cups, overlapping slightly so that bread covers the entire cup. Brush with butter. Cook bacon until crisp and done. Lay one slice of bacon in each bread cup. In a small bowl beat six eggs, pour the equivalent of 1 egg over each piece of bacon (in the bread cup). Season with salt and pepper. Bake approximately 20-25 minutes or until egg is set. Serve immediately.

Julie~

Thursday, April 5, 2012

Kitchen Tip- Flat Bacon


My hubby is a huge bacon fan. Breakfast just isn't complete without it. He's pretty particular about how it is cooked too. One thing we both hate is when you cook up a pound of bacon and 10 seconds after it's hit the pan the sides are curling up, the ends have curled-- this pound of bacon all the sudden resembles curly fries. NOT fun! SO to avoid the drama of curly bacon simply open your bag at the top, fill with cold water and then dump the water out. Place bacon in a hot pan and cook. Bacon comes out flat and straight and perfect for sandwiches and burgers! 

Wednesday, April 4, 2012

Taco Sandwich

When my older kids were still at home, we used to eat taco's at least twice a week, sometimes even 3 (they were served different ways, but the idea was pretty much the same). THE reason why I served them so often is because they are fast and easy and take little thinking (on my part) when I'm asked the question, "Whats for dinner Mom". BUT now that I have hundreds of yummy recipes and ideas to choose from...we don't have them hardly ever. When I ran across this recipe, I thought it was such a creative idea and yet ONE MORE way I could serve taco's when I choose to serve them. I knew the family would like them because WE LOVE anything Mexican...SO I gave this Taco Sandwich a whirl and it was a huge hit. Can't beat and EASY, MOUTHWATERING taco, for lunch or dinner, when your in a hurry!!!

Taco Sandwich
1 lb ground beef
1 package taco seasoning
1/2 loaf french bread
4 oz cream cheese, softened
1/4 c. salsa
1 c. shredded lettuce
1 large tomato, diced
1-2 c. grated shredded cheese

Cook meat with taco seasoning, until done. Drain grease. Cut french bread in half (your only using half...this will make approximately 3-4 good sized sandwiches...to use the entire loaf you will need to double the recipe for other ingredient as well), save the other half for another recipe of your choice. Cut bread (the half that your using for this recipe) in half lengthwise; hollow out top and bottom of loaf, leaving 1/2 inch shell. Discard inside pieces. In a small mixing bowl, beat cream cheese and salsa until blended. Spread on the inside of bread shell, top and bottom. Set aside. Layer lettuce and tomato on the bottom of bread shell, top with meat and cheese. Replace the top to form a sandwich. ENJOY!

Julie~

Monday, April 2, 2012

Banana Bread Pancakes


These rich little pancakes are a Saturday morning treat (OR any morning you choose to make them). They are full of that yummy Banana Bread taste that we all know and love...with that little hint of cinnamon, nutmeg and banana's...mmmmmmmmmm!

Banana Bread Pancakes
2 c. cake flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1 t. nutmeg
1 c. milk
2 T vanilla
3 smashed banana's
3 T melted butter

Mix all dry ingredient and whisk. Add milk and vanilla. Add mashed banana'sand melted butter. Stir until batter is smooth. Cook on a hot griddle or skillet. Pour desired amount of batter, forming a circle, onto griddle...once circle for each pancake. Cook for 2-3 minutes or until bubbles form on top of pancake. Flip and cook for 1-2 minutes more. Serve hot with maple glaze (recipe below).

Maple Glaze:
1 c. maple syrup
3/4 c. powdered sugar

Combine all ingredient in a small sauce pan. Heat until warm and sugar is dissolved. Pour over buttered pancakes.

Julie~