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

Wednesday, February 27, 2013

Vanilla Pancakes

Pancakes can be DULL and ordinary...but these ARE not. They are full of that VANILLA
"punch" that makes your mouth feel like its having "cake" for breakfast. Serve with "Cinnamon Vanilla Syrup" for added "YUMMINESS!"

Vanilla Pancakes

2 c. flour
4 1/2 t. baking powder
1/2 t. salt
1 1/2 t. cinnamon
2 T sugar
1 t. nutmeg
2 eggs
2 c. French Vanilla Coffee Mate Creamer
2 T water
1 T. vanilla

Mix all ingredient together, mix well...but don't over mix. Heat pancake griddle (or skillet), spray with pan coating. Pour 1/3 cup pancake batter onto griddle (HOT). Continue until pan is full of pancakes, giving enough room for them to "spread". Cook until bubbles form on top and start to pop, turn over and let other side cook until done. Repeat until all batter is used. Top with Cinnamon Vanilla Syrup and a dollop of whipped cream! YUMMY!


Monday, February 25, 2013

Creamy Cinnamon Vanilla Syrup

I like to try "different" syrups on our breakfast pancakes/waffles...so as to not "tire" of one. 
When served with "Vanilla Pancakes" (recipe will be posted on Wednesday) this cinnamon vanilla syrup reminded my daughter of "Churro's"...which she is very fond of! Needless to say, this is a huge hit at our house!

Creamy Cinnamon Vanilla Syrup
1 3/4 c. water
2 3/4 c. brown sugar
4 T. heavy cream
1 t. cinnamon
2 T. vanilla extract

Combine water and sugar in sauce pan. Bring to a boil. Stir until sugar dissolves. Keep boiling and stirring constantly until syrup is thick...to a "syrup consistency". Remove from heat and add cinnamon, cream and vanilla. Whisk until mixed well. Keep warm until ready to serve. 


Friday, February 22, 2013

Butterfinger Toffee Cake

If you like butter finger candy bars, this cake will be a hit for you!! Its SO yummy!!

Butter Finger Toffee Cake

1 box yellow cake, mixed and baked according to package instruction
1 can sweetened condensed milk
1 jar ice cream caramel sauce
1 8oz whipped topping
2 regular sized Butter Finger candy bars, crushed

Bake cake, cool for 1 hour. Poke holes in cake with the end of a wooden spoon (the handle). I usually do 4 holes across and 5 deep, making it 20 holes total. Pour sweetened condensed milk into holes, going over several times filling them until milk is gone. Refrigerate cake for 30 minutes. Pour caramel sauce over cake, filling holes (you probably won't use ALL of it). Spread whipped topping onto cake. Top with butter finger crumbs. Refrigerate over night.


Wednesday, February 20, 2013

Mexican Lettuce Wrap

THIS super delicious dinner isn't just extremly tasty,
 its actually HEALTHY, can you believe it?...I know, I know....I should post
healthy things more often and I will try...I will try to do better this year (TRY, being the operative word).  THIS Mexican Lettuce Wrap is so GOOD that you sort of forget that your eating healthy. I loved that it was appealing to look at, tasty AND FILLING! You won't go away hungry from this one, no sir..eat one and YOUR STUFFED!!

Mexican Lettuce Wrap
1 lb ground LEAN BEEF or ground Turkey (either one will taste scrumptious, its just whatever your family
1 small can diced chilies
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. season salt
1/4 t. ground pepper

1 can corn, drained
1 can black beans, rinsed and drained
Grated cheddar cheese (low fat cheese keeps this healthier)
low fat sour cream
diced avocado
diced tomatoes
1-2 heads lettuce (2 if you are feeding more than 4 people)

Place meat in a large frying pan, add seasonings and cook until ALMOST done. Add green chilies and cook until done. Drain meat. Cut lettuce in half lengthwise. Take out the center pieces of lettuce, keep them intact, set aside. Using pieces  that are "bowl" shaped, fill with meat, beans, corn, avocado's, tomatoes, cheese, sour cream etc....Eat up and ENJOY!


Monday, February 18, 2013

Julie's Crunchy Corn Flake French Toast Sticks

We love french toast, this recipe was no exception. The crushed cereal on the outside of the french toast kept it slightly crunchy, yet moist (but not soggy) on the inside. THEY ARE scrumptiously delicious and were a huge hit! You could use these sticks for dipping into the syrup or other toppings or eat them like regular french toast....we just ate them drenched with syrup and whipped cream. 

Julie's Crunchy Corn Flake French Toast Sticks

5 eggs
1 1/2 c. cream
3 T sugar
3 t. vanilla
2 c. crushed corn flakes
1 c. crushed Captain Crunch Cereal
8 slices heavy bread (homemade or bakery style bread)

Cut bread slices into thirds, making your "sticks". Set aside. Mix eggs, cream, sugar and vanilla in a mixing bowl. Whisk until eggs are completely combined. Set aside. Place crushed cereal in a pie plate or other shallow dish. Stir to combine. Spray pancake griddle or frying pan with pan coating, heat pan until hot. Dip bread into egg mixture then into cereal mixture, coating both sides. Place coated bread onto hot griddle cook 3-4 minutes on each side or until crisp and not soggy in the middle. Serve with maple syrup and a dollop of whipped topping.

* This would taste good dipped in raspberry syrup or blueberry syrup etc....sooooooo good!!!


Friday, February 15, 2013

Roasted Cabbage Wedge

I enjoy me some good cabbage once in awhile...and this cabbage is DELISH!!!!! Its packed full of rich flavor and almost melts in your mouth. I have made it several times and even find myself CRAVING it when there isn't some hanging out in my fridge waiting to be eaten. Its easy and can be paired with any meat dish or serve it as the main course of your meal...I do!

Roasted Cabbage Wedge
1 large head of cabbage
2 T oil
6 T Worcestershire Sauce
6 T. lemon juice
1 T. garlic powder
1 T. season salt

Crumbled bacon (optional)

Cut cabbage in half, then in half again so you have "wedges". Place each wedge face down (just not on the rounded side) in a 9x13 baking pan. Mix oil, Worcestershire Sauce, lemon juice, garlic powder, season salt in a small dish. Stir until seasonings are combined well. Pour over cabbage. Top with cooked crumbled bacon if desired (I didn't because I didn't want the extra calories) Cover with foil. Bake at 450 for 45 minutes, uncover,  turn cabbage over to other side (still not the rounded side)  then bake for 5-10 more minutes until cabbage is browned on top. ENJOY!!


Wednesday, February 13, 2013

Chocolate Mint Cake

Poke Cake has become a fetish of mine in the recent months. Maybe because its so versatile or maybe because its winter and I'm in the baking mood, but not so much of the "clean up" mood (making cakes from scratch usually makes a rather messy kitchen)...Poke cakes are easy and everyone loves them. I don't have to spend alot of time in the kitchen, get out alot of ingredient or even make much of a mess and everyone is grateful for a YUMMY little treat at the end of the day. Its a "win, win" for me!!

PS...this would make a pretty tasty treat for your sweety for Valentine's Day tomorrow...just sayin'

Chocolate Mint Cake
1 chocolate fudge cake mix, prepared and baked according to package directions**
1 can sweetened condensed milk
1 jar hot fudge sundae sauce (DO NOT HEAT)
1 c. crushed Oreo's
1 8oz container whipped topping
1 package Andes Mint Chips for topping

Bake cake as directed, cool for 1 hour. Poke holes in cake with the end of a wooden spoon (the handle). I usually do 4 holes across and 5 deep, making it 20 holes total. Pour sweetened condensed milk into holes, going over several times filling them until milk is gone. Refrigerate cake for 30 minutes. Pour fudge sauce over cake, filling holes (you probably won't use ALL the fudge sauce). Spread whipped topping onto cake. Top with Andes mint chips and crushed Oreo's. Refrigerate over night. 
**Note: I've tried making poke cakes with generic cake mixes and haven't been very impressed with the outcome. I prefer using the Betty Crocker Supermoist Cake mixes, they are my favorite.


Monday, February 11, 2013

Cheesy French Fries Crock Pot Casserole

I love the crock pot...especially during the winter months....and I love it even more when my family
likes what I cook in it, needless to say, this was a winner. It has a smokey, cheesy flavor that not 
too many people could resist. 

Creamy French Fries Crock Pot Casserole

15 oz bag of FROZEN french fries (I just used 1/2 of a large bag)
1 lb. cooked bacon, drained and crumbled
1 lb boneless, skinless chicken breast, diced (small)
2 c. shredded cheddar cheese
1/2 c. heavy cream
1/2 c. half & half
1/2 t. garlic powder
1/2 t. onion powder
1/2 teaspoon season salt
1/4 t. pepper

Spray crock pot with pan coating (OR if your better prepared than me, use a liner) Place 1/2 of the french fries on the bottom of the crock pot (YES, still frozen). Top with 1/2 the cheese and 1/2 the bacon. Add diced chicken pieces and seasonings. Add remaining french fries and bacon. Pour cream and milk over the top and add remaining cheese. Cook on low for 5-6 hours or until chicken is cooked. 

*Not all crock pots are the same...know yours well enough to know how long it will take too cook this scrumptious dinner dish. I watched mine pretty good and it was done in 4 hours.


Friday, February 8, 2013

Southwest Chicken Spaghetti

Our LITTLE (or not so little) son is turning 19 today (sigh)!! Where does the time go?? 
 HAPPY, HAPPY BIRTHDAY  Camron dear (Yes, I can still call him that even if he's a grown up)!! 
I love you muchly!!

Cam is a huge fan of Southwest Chicken Spaghetti, so much that he even had seconds (isn't that a tell-tell sign that someone enjoys the food?). Its got just the right
amount of "kick" to it that makes your mouth water for more!
 This is a new twist to the mundane, hum drum spaghetti that you make up in a hurry,
 and it tastes scrumptious! Make it for dinner tonight~

Southwest Chicken Spaghetti

2 c. diced, cooked chicken (I used rotisserie chicken and it was AMAZING)
2 can cream chicken soup
1/2 c. milk
1 c. sour cream
1 can ROTEL diced tomatoes with chili's, UN-DRAINED and blended in the blender
12 oz spaghetti, cooked

shredded Colby Jack Cheese for topping

Cook pasta according to package directions, drain. Mix cream chicken soup, milk, sour cream and rotel tomato's together in a sauce pan. Heat until warm and bubbly. Serve on top of hot spaghetti and diced chicken. Top with shredded cheese...dinner is served!


Wednesday, February 6, 2013

Chocolate Caramel Bars

I have to give a GREAT BIG "SHOUT OUT" to my "21" year old Daughter TODAY!!!
HAPPY BIRTHDAY, to you, HAPPY BIRTHDAY to you, Happy birthday DEAR  KIMBER, 
Happy Birthday TO YOU!! 
I love YOU to pieces!!
(I guess I can do that since its my blog and all, right?!)

Ever since Kim was just a wee little girl, she has always had a "rainbow chip" birthday cake with "rainbow chip" frosting...it is her favorite of all time...! BUT since she is married and lives FAR FAR away, I don't know what she will get this year. 
I am sure Mike will spoil her with something over the top no matter what, he's just that kind of a guy!!

Even though she adores her fabulous rainbow chip cake, it hasn't stopped her from loving  these Chocolate Caramel Bars too (just not on her birthday). They have an ooey gooey caramel and chocolate center that just melts in your mouth...THEY ARE DIVINE (no lie!)!!! I don't make them very often because they are TOO tempting...but when I do, I am known to eat my fair share of them! They are great
for potluck or family parties because they get devoured quick!
I DARE you to try them....you won't regret it :)

Chocolate Caramel Bars
2 1/4 c. flour, divided
2 c. oatmeal
1 1/2 c. brown sugar
1 t. baking soda
1/2 t. salt
1 1/2 c. COLD butter
2 c. chocolate chips (I've used both semi-sweet and milk chocolate...they are both tasty)
1 c. chopped walnuts
1 jar (12 oz) caramel ice cream topping

IN a bowl, combine 2 c. flour, oatmeal, brown sugar, baking soda and salt. Cut butter in until mixture is crumbly. Divide mixture in half, set half aside for the topping. Press remaining crumb mixture in the bottom of a greased 9x13 baking pan. Bake at 350 degrees for 13 minutes. Sprinkle chocolate chips and nuts on the hot crust. In a small bowl, whisk caramel and 1/4 c. flour until smooth. Drizzle mixture over the top of chocolate chips and nuts. Top with remaining crumb mixture. Bake for 15-18 minutes or until lightly browned. Cool completely before cutting (otherwise your chocolate with ooze out).


Monday, February 4, 2013

Creamy Mexican Dip

I am a lover of dips...you know that already though...so I will just tell you that I LOVED THIS one
(otherwise it wouldn't be on this blog)! I served it with corn chips, but it would taste just as scrumptious 
with your favorite cracker. Its packed full of that spicy Mexican flavor that just makes your mouth water....this one is a keeper for sure!

Creamy Mexican Dip
2 c. shredded cheddar cheese. 
1-8oz cream cheese, softened
1-16oz sour cream
1 can corn, drained
1 can black beans, drained and rinsed
1 small can diced green chili's 
1 can diced tomatoes with onions, drained
2 T. packaged taco seasoning
Tortilla chips

In a large bowl, mix all ingredient together (except chips) with an electric beater. Refrigerate over night. Serve with tortilla chips or crackers.

Friday, February 1, 2013

Orange Raspberry Julius

This tasty drink SCREAMS summer...and that's just what I need right now 
as the weather here in our little corner of Utah is only getting up to around 15 degrees each day...a little
summer magic is what I need! I've always been a huge fan of Orange Julius and the punch of raspberry
just makes it go OVER THE TOP! This drink can be served with just about anything
be we like it for breakfast served with one of our muffins from the blog...PRETTY TASTY for sure!

Orange Raspberry Julius
1 large can frozen orange juice concentrate
1 c. milk
1/4-1/2 c. sugar (depends on how sweet you want it)
1 t. vanilla
1 banana
1/2-1 c. frozen raspberries

Put ingredient in the blender STARTING WITH your MILK (when making any drink in the blender, always put your liquid in first). Mix until drink is smooth and thick. Pour into glass cups. Serve with a dollop of whipped cream on top for some added "FUN". Enjoy!!!