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

Monday, April 29, 2013

Asian Cheesy Bacon Chicken

This Chicken is AMAZING! It makes for a dandy dinner Spring, Summer, Fall or Winter!
My family ate every last bite and even "almost" licked the pan clean! Its a winner for sure!

Asian Cheesy Bacon Chicken
6 T. honey
6 T. soy sauce
6 T. Worcestershire sauce
1 t. garlic powder
4 boneless skinless chicken breast
1 c. shredded monterey jack cheese
1 lb bacon, cooked (fairly crisp, but not burnt)
Barbecue Sauce

Combine honey, soy sauce, Worcestershire sauce and garlic powder in a small bowl. Stir until mixed. Place chicken in a 8x8 baking dish, pour sauce over chicken. Cover and place in the refrigerator for 30 minutes-1 hour. Bake at 400 degrees for 30-40 minutes OR until chicken is cooked completely. Time will depend on size of your chicken breast (mine were fairly small...to speed up the cooking process). When cooked, drain the sauce from the chicken. Top each piece of chicken with your favorite barbecue sauce (enough to just spread on it...1-2 Tablespoons), bacon and cheese. Place chicken back under the broiler until cheese is melted (1-2 minutes). Serve HOT.


Friday, April 26, 2013

Halle's Red Velvet Brownies

Red Velvet Brownies with sprinkles...mmmmmm, you'll love these!!

Halle's Red Velvet Brownies
4 oz. unsweetened chocolate baking bar, chopped
3/4 c. butter
2 c. sugar
4 eggs
1 1/2 c. flour
1 oz. red food coloring
1 1/2 t. baking powder
1 t. vanilla
1/8 t. salt

Spray 8x8 square pan with pan coating. Set aside. Microwave chocolate and butter in a glass bowl, for 30 second intervals or until melted and smooth. Stir in sugar and eggs, just until blended. Add flour, food coloring, baking powder vanilla and salt, stir until combined. Pour mixture into prepared pan. Bake at 350 degrees for 45 minutes OR until wooden toothpick inserted comes out cleanish (some moist crumbs will be left on the toothpick). Cool completely. Frost with your favorite cream cheese frosting or use the one below. Top with sprinkles....mmmmmmmmmmm!

Cream Cheese Frosting:

4 oz cream cheese, softened
3 T. butter, softened
2 c. (or more) powdered sugar
1/8 t. salt
2 t. vanilla

Beat cream cheese, salt and butter with an electric mixer until smooth and creamy. Add powdered sugar slowly  mix until combined and smooth. Add vanilla. Stir until ingredient is completely mixed. Frost Brownies.


Wednesday, April 24, 2013

Cheese Enchilada's

If you check our blog often, you know that Mexican food is an all time favorite of our family. These Cheese Enchiladas  are a huge favorite for our family as well. They are perfect for any night of the week!

Cheese Enchiladas 

15 corn tortilla's
15 thick sliced cheddar or Mozzarella cheese
2-3 c. shredded cheddar cheese
avocado slices
tomatoes, diced
onions, diced,
sour cream 
oil (for cooking)
Cream Sauce (recipe below)

Heat 3 T. oil in a large frying pan. When oil is HOT, cook each tortilla (individually). Heat on each side until shell is cooked...you don't want them to be crisp or you can't roll them. Continue until each shell is cooked. Fill each shell with sliced cheese and roll. Place each prepared shell in a 9x13" baking dish. Continue until each shell is rolled. Prepare cream sauce  and pour over prepared enchiladas. Top with shredded cheddar cheese. Cook for 15-20 minutes at 350 degrees. Cool for 5 minutes. Serve with diced avocados, onions, tomatoes and a dollop of sour cream if desired.

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.


Monday, April 22, 2013

South West Haystacks

I love it when dinner is simple and tastes delicious! Thes South West Haystacks
were different but SOOOOOO scrumptious. The mango adds a unique taste that completely 
makes the meal! These will definitely be on our meal rotation!!

South West Haystacks
1 lb ground beef or diced chicken....cooked
6 c. cooked rice
3 diced tomatoes
3 diced avocado
4 diced mango's
Chipotle dressing (recipe below)

After cooking meat and rice, prepare your South West Haystack. Place desired amount of rice in individual bowls. Top with meat. Add desired amount of tomatoes, avocado, mango's and chipotle dressing. Enjoy! 
*makes approximately 6 servings

Chipotle Ranch Dressing
1 c. ranch dressing (bottle or make your own...we prefer homemade)
10 shakes of Franks HOT sauce
1/2 t. cumin
a few drops of lime juice (or lemon, we've done both)

Mix together and serve.
*Note: This dressing keeps in the refrigerator for up to 3 weeks


Friday, April 19, 2013

Crab Wonton Dip

I adore crab wontons!! I can't ever seem to get enough of them when we 
eat chinese. I saw this recipe for "Crab Wonton Dip" and thought 
I better "at least" give it a try (after all
what could it hurt, right?!)...NOW I can't get enough of this Crab Wonton Dip...
it tastes just like the inside of a wonton...ITS a keeper!

Crab Wonton Dip
1 c. imitation crab, shredded
8 oz. cream cheese
1/4 c. sour cream
2 green onions, chopped finely
3/4 t. worcestershire sauce
1 T. powdered sugar
1/2 t. garlic powder
1/2 t. lemon juice

Soften cream cheese in the microwave for 30 seconds (unwrapped of course). Place softened cream cheese in a mixing dish. Add shredded crab and green onions. Using an electric mixer, mix well. Add sour cream, worcestershire sauce, powdered sugar, garlic and lemon juice...again, mix well. Place mixture in a small casserole dish sprayed with cooking spray. Bake at 350 degrees for 30 minutes. Serve HOT with corn chips, wheat crackers or wonton chips. YOU will LOVE this...I'm sure of it!


Wednesday, April 17, 2013

Pumpkin Cream Cake

OH MY GOODNESS!!! THIS CAKE is a girls best friend (well, this girls BEST friend)! 
Its SOOOOO good, you don't want to wait for some "winter/fall" occasion to pull your
pumpkin out to make it...its a "year round" treat that your tastebuds and your stomach
will thank you for (okay, not your hips...but we aren't counting calories when it comes to desserts)!
THIS IS SUPERB eating!! 

 Pumpkin Cream Cake

3 c. flour
1 1/2 t. baking soda
1/2 t. salt

3/4 c. butter, softened
2 c. sugar
3 eggs
1 T. vanilla
15 oz. pumpkin
1/4 c. oil
1 c. milk

Place top 3 ingredient in a medium bowl. Set aside. In a large mixing bowl cream butter and sugar until fluffy. Add eggs, beat until fluffy. Stir in vanilla, pumpkin and oil. Add milk and flour mixture alternately until well combined. Divide batter evenly into 3 greased and floured 8" round pans. Bake at 300 for 35-40 minutes or until center of cake bounces back when touched. Remove pans from oven, freeze for 60 minutes. Remove from freezer, frost with Cream Frosting (recipe below). Top with chopped walnuts or pecans.

Cream Frosting:

2 c. HEAVY whipping cream
2 heaping Tablespoons instant vanilla pudding
2 heaping Tablespoons powder sugar
1 Tablespoon vanilla extract

Whip cream (ONLY CREAM) until it's stiff and holds a peak...but don't whip it too long or you will end up with BUTTER. Add pudding, powder sugar and vanilla. Whip until completely combined. Frost Cake.

ENJOY every last bite!!


Monday, April 15, 2013

Mock KFC Mac and Cheese

When going to Kentucky Fried Chicken to eat dinner, my families FIRST request is the 
Mac and Cheese...NOT the chicken (although they love that too). I ran across this recipe for
KFC Mac and Cheese and thought I better give it a try. It's extremely tasty and the family was 
thrilled as they gobbled down every last bite! 

Mock KFC Mac and Cheese
2 qts water
2 c. elbow macaroni noodles
8 oz. velveeta cheese, diced
1 c. shredded cheddar cheese
8 T. milk
1/2 t. salt

Place water in a large saucepan, bring to a boil. Add macaroni, cook for 12 minutes. Stir occasionally. 
In a separate saucepan, place shredded cheese, velveeta cheese, milk and salt. Cook on low heat, stirring continually (this keeps it from sticking to the bottom of the pan). When noodles are cooked, using a colander,  drain water. Return drained noodles to pan. Top with cheese sauce. Stir to gently coat all noodles. Serve immediately.


Friday, April 12, 2013

Fluffy Cake Batter French Toast

I love, love, love french toast of ANY kind...for some reason its just one of those
breakfast foods that makes me happy...weird, I know, but it is what it is! 
This Cake Batter French Toast is SCRUMPTIOUS and deserves to 
be eaten EVERY day (at least once), its THAT good!!

Fluffy Cake Batter French Toast
8 slices bread (homemade, deli, french bread...a thick, hearty bread)
5 eggs
2 t. vanilla
10 T. heavy cream
1/2 c. funfetti cake mix (dry)
cake sprinkles

Mix eggs, vanilla, cake mix and cream together until well combined. Heat pancake griddle or skillet. Spray with cooking spray. Dip each slice (one at a time) into the egg/cream mixture. Place on HOT griddle. Cook 4 minutes, turn bread over and cook for another 2-3 minutes or until middle of the bread is not soggy. Continue until all bread is cooked. Top with Vanilla Frosting Glaze (recipe below) or maple syrup....AND OF COURSE, top with sprinkles too!!

Vanilla Frosting Glaze
2 c. powdered sugar
1 t. vanilla

Place powdered sugar in a mixing bowl with vanilla. Add enough milk to make glaze the consistency that you desire. (I prefer not to thick...but not too runny). Whisk together until well combined. Pour over hot, buttered Fluffy Cake Batter French Toast. 


Wednesday, April 10, 2013

Tater Tot BREAKFAST Casserole

Breakfast Casserole tastes great for breakfast, brunch AND EVEN dinner. My kids
love it. I had some left over tater tots and decided to try out this recipe and use them up. 
It was superb! Give it a try at your house...I bet you think the same!
Tater Tot BREAKFAST Casserole
1 lb. cooked, crumbled bacon
1 lb. cooked, crumbled sausage
4 c. cheddar cheese, shredded
1 c. milk
1 c. heavy cream
4 eggs
2 lbs tater tots, cooked (I had deep fried mine the night before...just used the leftovers for this) 

Grease 9x13 baking pan with cooking spray. Spread meats on the bottom of pan. Sprinkle cheese on top of meat. In a mixing bowl combine cream, milk and eggs. Beat until eggs are completely mixed together. Pour over the cheese. COVER AND REFRIGERATE OVERNIGHT. IN THE MORNING top casserole with cooked tater tots. Bake at 350 degrees for 50-65 minutes or until center of casserole is set (it won't jiggle any more when its set). Cool slightly before serving. 


Monday, April 8, 2013

Buttermilk Biscuits

I am a "biscuits and gravy" kind of girl and nothing beats a good, hot, MOIST buttered biscuit.

Buttermilk Biscuits
3 c. flour
1 1/2 t. salt
2 T. sugar
1 1/2 t. baking powder
1/2 c. butter
3/4 c. buttermilk
1 egg
1/4 c. water

Combine dry ingredient with butter. Cut in butter with a pasty blender or 2 knives. Mixture should be crumbly. Add buttermilk, egg and just enough water that the dough is workable. Mix just until mixture is combined. Roll dough out about 1 inch thick. Cut with a biscuit cutter. Place on a greased baking sheet or cake pan. Bake at 425 degrees for 10-13 minutes. 

*NOTE: Don't over mix dough, it will make it tough and dry. Use hands to mix...not a mixer. 


Friday, April 5, 2013

Breakfast Banana Oatmeal

Who would have thought that HOT cereal could be so scrumptious...this oatmeal is NOT your
ordinary "mush", this like eating a little bit of HEAVEN for breakfast!!!

Breakfast Banana Oatmeal
3 c. milk
5 T. brown sugar
1 t. cinnamon
1/4 t. nutmeg
3 c. oatmeal
2 T. chopped walnuts
sliced bananas

In a saucepan, bring milk, sugar and spices to a boil. Stir in oats. Return to boiling point and cook for 5-6 minutes. When most of the milk is absorb, remove from the heat and cover. Let stand for 5 minutes. Place desired amount of oatmeal into a bowl, top with chopped nuts, more brown sugar and sliced banana's. Enjoy!!


Wednesday, April 3, 2013

Cinnamon Toast Waffles

Waffles are SO easy and can be topped with a range of different things, making them a 
very versatile breakfast. These are so much fun and remind me of Cinnamon Toast that I used
to eat as a child. We not only added the cinnamon and sugar...but we then topped 
them with maple syrup (as if they weren't sweet enough)....just because!

Cinnamon Toast Waffles
2 c. flour
2 c. milk
1 T. baking powder
3 T. oil
2 egg yolks
2 t. vanilla
2 egg whites
1 t. cinnamon

1/2 c. melted BUTTER
1 c. sugar
1/4 c. cinnamon

Beat egg whites until stiff and fluffy. Mix remaining ingredient together. Fold in beaten egg whites. Heat waffle iron and spray with pan coating. Pour in 1/2 c. of waffle batter and cook until done. Melt butter. place in a plate with deep sides or a pie plate. Set aside. Mix sugar and cinnamon in a pie plate. Set aside. 
When each waffle is crisp and done, dip on side in melted butter and then dip that same side in the cinnamon/sugar mixture. Eat as is OR top with  syrup or a dollop of whipped topping! Mmmmmmmm!!


Monday, April 1, 2013

South of the Border Chicken Tortilla Soup

With the weather still "cool" most days here in Utah, soup is still making its way onto my menu. 
This South of the Boarder Chicken Tortilla Soup was super yummy and HIT the SPOT. 
I love that its so easy and tastes SOOOOOO good! 

South of the Border Chicken Tortilla Soup

2 cans black beans, rinsed and drained
1 28 oz can green enchilada sauce
1 6 oz frozen corn
4 c. chicken broth
1 T. chili powder
1 1/2 T garlic powder
2 t. cumin
3 boneless, skinless chicken breast (thawed)

tortilla chips
sour cream
diced avocado
shredded cheese
diced tomatoes
diced onions

Place beans, enchilada sauce, corn, chicken broth and all spices into the crock pot. Stir until ingredient is combined. Add chicken. Cook in crock pot on high for 6-7 hours or on low for 8-10. Before serving, take two forks and shred chicken. Serve topped with tortilla chips, shredded cheese and your favorite taco toppings. 

NOTE: REMEMBER, crock pots range in temperature...make sure you KNOW yours and how fast/slow it cooks food.