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

Friday, May 31, 2013

Chipotle Mayonnaise

We are loving this Chipotle Mayonnaise at our house. Its got a little bite that just makes everything taste better. My favorite thing to do with it right now is to dip my french fries in it...mmmmmmmmmmm!!

Chipotle Mayonnaise
1/2 c. Best Foods Mayonnaise
1/2 c. sour cream
3 finely chopped Chipotle Chilies in Adobo Sauce
Adobo Sauce (using the sauce that the Chilies came in)

Finely chop 3 chillies from can, leaving sauce on them. Set aside. Whisk mayonnaise and sour cream. Add desired amount of Adobo Sauce, continue to whisk until combined. Add chopped chillies. Refrigerate for several hours so that the flavors can "marry". Serve as a dip, a taco topping, a sandwich spread or with anything you want to add a little "kick" to. 

Julie~

Wednesday, May 29, 2013

Crunchy French Toast Roll Up's

French Toast, blueberries AND whipped topping???...you can't beat that for a great way to start the day! These Crunchy French Toast Roll Up's are full of yummy sweetness with a slight crunch that leaves you wanting "just another bite". They are a huge hit at my house, give them a try and see how they score at your breakfast table.

Crunchy French Toast Roll Up's
10 slices sandwich bread (soft, fluffy stuff)
1 can blueberry pie filling (any pie filling will work)
3 eggs
4 T. milk
2 t. vanilla
1 1/2 c. crushed cornflake crumbs
2 T butter (real butter) or more
maple syrup
whipped topping

Cut the crust from the bread (yes, this is one time that its okay to do that). Flatten bread with a rolling pin. 
Place two spoonfuls of pie filling in the middle of the bread, spread it slightly to make a "strip". Roll the bread up and repeat until all pieces of bread are filled and rolled. In a pie plate, whisk eggs, vanilla and milk. In a separate pie plate, place corn flake crumbs. Heat skillet over a medium heat, melt 2 T. butter. Place each french toast roll into egg mixture, rolling so that all sides are covered, then repeat same process in the cornflake crumbs. Place seam side down in warm butter. Cook until golden brown, turning so that each side is browned. Repeat process with all french toast roll ups. Serve with maple syrup and a dollop of whipped topping if desired. 

Julie~

Monday, May 27, 2013

Julie's Chicken Nacho's


REALLY...?? WHY haven't I made this sooner? THIS is a plate of YUMMINESS
that couldn't be any easier to make! Its a taste bud pleaser for both the young and old
and its just absolutely FABULOUS! Make this for dinner tonight, you can't go wrong!!

Julie's Chicken Nacho's
*Note: I will give you the ingredient....the amount is up to you, as it all depends on how
many people you are feeding...ENJOY!

Shredded cheddar cheese
Tortilla chips
Rotissari Chicken (bought, made and prepared at your local grocery store...or make your own)
diced avocado
diced onion
diced tomato
sour cream
salsa
ranch

Place desired amount of tortilla chips on a microwave safe plate. Top with cheese. Cook in microwave until cheese is melted. Add chicken, avocado, onion and tomato. Top with a dollop of sour cream and salsa if desired...OR serve with ranch and dip chips in it...its pretty tasty!!

Julie~

Friday, May 24, 2013

Saundra's Mariano's Fresh Salsa

Fresh Salsa is a hit at every family gathering, every family dinner, every Sunday afternoon and EVERY CHANCE we can get it, in my family. My sweet aunt makes THIS AMAZING salsa for every family reunion. It never lasts long because THE ENTIRE family loves it and as soon as she brings it out, if you aren't close by, you most likely will miss out on the chance to eat it...it disappears QUICK! With Memorial Day right around the corner, this would be the perfect treat for your big holiday picnic or family barbecue! ENJOY!!

Aunt Saundra's Fresh Salsa
2 qts whole, peeled tomatoes
2 avocados, peeled and diced
1/2 t. salt
4 t. chicken bouillon
3 garlic cloves, minced
5 jalapeno peppers, without seeds
1/2 onion, diced
1/2 t. cumin
1 bunch cilantro (optional), chopped

In a blender, combine 1 quart tomatoes, jalapenos, garlic, bouillon, cumin and salt. Add 1 avocado. Turn blender on and "chop" slightly until sauce is creamed. In a bowl combine mixture from blender with the other quart of tomatoes (dice these tomatoes up, into bite sized pieces), onions, and remaining avocado (cilantro also, if you are adding it). Serve with tortilla chips.
*This is the "basic" recipe. Add more garlic or salt etc...to suit your taste.

Julie~


Wednesday, May 22, 2013

Lemon Chicken

This Lemon Chicken is FABULOUS...so good that I even ate it cold, right from the fridge. I have eaten Lemon Chicken at Chinese restaurants and have never found any that I liked as much as this! It packed with flavor and all the yumminess that makes your mouth water...its a winner at my house! WE LOVE IT!!

Lemon Chicken
8 skinless, boneless chicken breast (cut into small cubes)

Marinade:
4 T. soy sauce
1 t. salt
Place chicken pieces into a bowl and mix with soy sauce and salt. Stir. Cover and set in the refrigerator for 45 minutes.

Batter:
4 eggs
1/2 c. cornstarch
1 t. baking powder
1/4 t. pepper
Oil (for frying)
Beat eggs and cornstarch. Add pepper and baking powder. After chicken is done marinating, coat the chicken with batter. Heat oil in a deep fryer to 350 degrees. Deep fry chicken until it is cooked completely. Drain oil and place chicken pieces on a paper towel. Continue until all chicken is fried. 

Lemon Sauce:  
1 c. sugar 
3 c. chicken broth
4 1/2 T. cornstarch
6 T. lemon juice
2 1/4 t. salt
6 T. oil
1 lemon, peeled and sectioned
yellow food coloring (enough to turn the sauce a nice lemony color)

Combine sugar, cornstarch, chicken broth, lemon juice, food coloring and salt. Stir. Heat 6 T. oil in a saucepan, stir in sauce. Add lemon sections. Heat until sauce becomes clear and glassy looking. Remove lemon sections. Pour sauce over cooked chicken if desired....OR use to dip chicken in. Serve with steamed rice and vegetables. 

Julie~

Monday, May 20, 2013

Julie's Buffalo Shrimp


WOW...this is AWESOME Shrimp!! Its a little spicy, don't know how much 
your "little's" would enjoy it BUT if you LOVE a little KICK to your shrimp, THIS is 
your recipe!! It was so good, I even ate if for breakfast...no lie!! 

Julie's Buffalo Shrimp

4 lb.. frozen pre-cooked shrimp
2 c. cornstarch (approximately)
8 egg whites (approximately)

Oil (for cooking)

In a deep fryer or large pan, heat enough oil that shrimp won't touch the bottom of the pan (4-5 c). Mix cornstarch and egg whites together to make a batter. Cut tails (or pull them off, whichever you want to do) from shrimp, rinse shrimp and put them on a paper towel, pat dry. Place shrimp into batter and coat thoroughly. Once the oil is hot enough for cooking, place shrimp into frying pan (or deep fryer) a "shrimp at a time" so that they won't get all "clumped together". After the batter is browned remove shrimp from the oil with tongs and place shrimp on a plate or tray covered with a paper towel to absorb the remaining oil. Continue until all the shrimp are cooked.

Buffalo Sauce:

1- 2 lb bag brown sugar
1 c. + 2 T. Franks HOT sauce (not any other kind)
1/2 + 4 T. Water

Heat until boiling, stirring continually. Boil for 3 minutes. Remove from heat. Let stand for 5 minutes. Pour over shrimp OR dip shrimp into sauce, whichever you prefer.

Julie~

Friday, May 17, 2013

Julie's Mini Lime Cheesecakes


I was craving a little summer so I created these little dandy's!!
  AND YES...
these little cheesecakes SCREAM summer to me. I love the hint of lime and 
the fact that they are "mini" means I can eat more, right?! THEY are my favorite bite sized
treat right now...YES, they have even beat out my chocolate cake...they are THAT good!!

SCRUMPTIOUS through and through, from first bite to the last!!!!!

Julie's Mini Lime Cheesecakes

Yield: 24 cheese cakes

Graham Cracker Crust:
1 1/2 c. graham cracker crumbs
1/2 c. finely chopped walnuts
6 T. butter, melted
1/4 c. sugar

Combine all ingredients. Stir with a fork until ingredient is softened. Place cupcake liners in muffin cups. Spray with cooking spray (yes, right into the paper liner) Place a Tablespoon or more, of crust mixture in each muffin cup...continue until all cups are full. IF there is mixture left over, evenly divide it amongst the cups. Press mixture down into cups, firmly. Fill with cheesecake mixture (below).

Cheesecake Filling:

1 8oz cream cheese, softened
1 8oz whipped topping
1 c. powdered sugar
1/4 c. lime juice

Beat softened cream cheese for 1 minute. Add whipped topping and powdered sugar. Beat with an electric mixer until its completely blended and lump free. Add lime juice and whip at a LOW speed until combined.  Fill prepared cups. Cover with plastic wrap, refrigerate for 1 hour or longer. Top with a dollop of whipped topping when ready to serve.

Julie~

Wednesday, May 15, 2013

Malibu Chicken

Malibu chicken is a favorite in my family. When going out to eat at "Sizzlers" Family Restaurant, this 
is what everyone seems to order. This Malibu Chicken is not a copy cat recipe and doesn't
even taste much like "Sizzlers" BUT it was a huge hit with the family and we will be making
it again soon. 

Malibu Chicken

3 eggs
1 c. milk
1 c. buttermilk
8 boneless, skinless chicken breast (If they are large pieces, cut in half)
1 1/4 c. flour
2-3 T powdered sugar
2 t. salt
1 t. pepper
1/2 t. chili powder
1 t. garlic powder
oil for frying

Ham slices
Swiss Cheese Slices

In a large bowl, whisk milks and eggs together. Put the milk mixture and the chicken in a ziplock bag and soak in the refrigerator for at least 30 minutes. Make sure all the chicken is covered. In another bowl combine the dry ingredient and whisk together. In a heavy pan, heat oil. Remove chicken from fridge and place about 8 -10 pieces in flour mixture. Coat completely then place into the hot oil. Cook each side for 3 minutes or until golden brown. Place chicken on a paper towel to soak up any oil. Repeat until all chicken is cooked. Top each piece with a slice of ham and swiss cheese, place on an oven safe plate. Broil for 2 minutes or until cheese is melted.

Julie~

Monday, May 13, 2013

Mini German Pancakes with Berry Sauce

A while ago I got on facebook and requested recipes from anyone and everyone...this is 
a breakfast recipe that Sharli Fitzgerald recommended to me! I have to say that
IT'S A FAVORITE NOW! I loved that these Mini German Pancakes not only
taste delish, they are adorable as well!!....it helps them taste even better when they are so stinkin' cute!

Mini German Pancakes with Berry Sauce
6 eggs
1 c. flour
1 c. milk
1/2 t. salt
1 t. vanilla
1/4 c. butter, melted

Filling:
1 can blackberry pie filling
whipped topping

Blend all ingredients until smooth. Prepare muffin tin by spraying each cup with cooking spray. Fill each cup 1/2 full. Bake at 400 degrees for 15-18 minutes...Mini German Pancakes will be PUFFY. 

Fill each little "German Pancake Cup" with desired amount of pie filling and top with a dollop of whipped topping! ADORABLE, right?! THEY TASTE like a little bite of heaven!!

Julie~

Friday, May 10, 2013

Maple Bacon Muffins

Okay, Okay...I was a little skeptical too...BACON MUFFINS???? Seriously, they 
just work...for some reason they just do!! I made them for breakfast, got A LOT of 
face pulling from the family, but ONCE they bit into them, they decided that I wasn't completely off
my rocker! The bacon and the maple compliment each other and make these fabulous muffins
a HUGE HIT!!

Maple Bacon Muffins
2 c. flour
1/2 c. packed brown sugar
2 t. baking powder
1/2 t. salt
3/4 c. milk
1/2 c. butter, melted
1/2 c. maple syrup
1/4 c. sour cream
1 egg
1/2 t. vanilla

Combine dry ingredient. Whisk together. Set aside. In a separate bowl, combine milk, butter, sour cream, egg and vanilla. Stir in the dry ingredient until everything is just moistened. Spray muffin tin with cooking spray. Fill each cut 2/3 full. Bake at 400 degrees for 15-17 minutes. Cool slightly....15 minutes is what I cooled mine for. Frost with Maple Bacon Frosting (recipe below). Serve.

Maple Bacon Frosting:
1/2 c. butter, softened
1/4 c. maple syrup
1 t. maple extract
2-3 c. powdered sugar (add amount so that you get the consistency that you want your frosting)
1 lb. crisp cooked bacon, crumbled

Use electric mixer, beat butter, maple syrup and extract. Add powdered sugar, a little at a time. Mix until smooth and to the consistency that you desire. Spread over the top of each muffin, sprinkle with bacon crumbles. EAT UP!!! AMAZING!!

Julie~

Wednesday, May 8, 2013

Julie's Creamy Meatballs and Rice

No doubt that EVERYONE wonders at some point in the day what they will make for dinner...
WELL...today, I have made your decision easy. These Creamy Meatballs are a good,
hearty meal and are a favorite of both adult and children. They are quick to make and taste fabulous!! 

 Julie's Creamy Meatballs and Rice
1 1/2 lb ground beef
1 "sleeve" club crackers, crushed but NOT to fine crumbs...just small pieces
1/2 c. oatmeal
1 t. garlic powder
1 t. onion powder
1/2 t. season salt
3 eggs
2/3 c. grated swiss cheese

Place ground beef in a mixing bowl. Break into smaller pieces. Add remaining ingredients, mix (with hands preferably) until all ingredients is combined. Shape into walnut sized balls. Place in a 9x13" baking dish that has been sprayed with cooking spray. Top with Creamy Sauce (recipe below). Bake at 350 degrees for 35-40 minutes or until meatballs are cooked through. Serve on top of white rice.

Creamy Sauce: 
2 cans cream chicken soup
1 c. milk

Whisk soup and milk together to make a cream sauce. Pour over prepared meatballs. Bake (directions above).

Julie~

Monday, May 6, 2013

Pumpkin French Toast

Pumpkin AND FRENCH TOAST??? It's a marriage made in heaven!
You can't go wrong with the this combination. I was a little skeptical at first BUT 
I found that its NOW one of my favorite breakfast foods...I will be making it frequently!

Pumpkin French Toast
4 eggs
1 c. heavy cream
3/4 c. canned pumpkin
2 t. vanilla
3 T. sugar
2 t. pumpkin pie spice
8 slices thick sliced bread (I used homemade because I find that dense bread works best)

Mix all ingredient BUT bread in a medium bowl. Whisk until WELL COMBINED. Set aside. Spray griddle or skillet with cooking spray. Heat pan until HOT. Dip each slice of bread into pumpkin mixture. Place coated bread onto hot griddle. Repeat until no more bread can fit on pan. Cook for 2-3 minutes or until bottom of bread is browned and cooked. Flip over and cook an additional 2-3 minutes. YOU DON'T want the bread to be soggy in the middle so make sure that you cook it long enough. Continue process until all bread is cooked. Serve with maple syrup and dollop of whipped topping if desired! HUGE HIT!! 

*NOTE: Spray cooking spray on griddle in between each batch you cook...this will prevent sticking. 

Julie~

Friday, May 3, 2013

Fluffy Lemon Poppy Seed Muffins

I have a daughter who ADORES Lemon Poppy Seed anything...but muffins are at the top
of her LOVE list. These Fluffy Lemon Poppy Seed Muffins are always a hit and she requests them often...for breakfast, lunch or dinner...she's in love!!

Fluffy Lemon Poppy Seed Muffins
2 c. flour
3/4 c. sugar
1 T baking powder
1 t. baking soda
1/2 t. salt
lemon zest from 1 lemon
1 T. poppy seeds
1 c. buttermilk
2 eggs
1/4 c. oil
1/3 c. FRESH squeezed lemon juice

Prepare muffin tin by spraying the cups with pan coating. Set aside. Place buttermilk, oil and eggs in a mixing bowl. Stir until combined. Place all dry ingredient along with poppy seeds in ANOTHER mixing bowl. Whisk until combined. Add lemon zest, stir well. Add lemon juice to dry mixture, stir. Pour wet ingredients over dry ingredient. Stir until ingredient is blended...don't over mix. Spoon mixture into prepared muffin cups. Bake at 350 degrees for 15-18 minutes or until muffins spring back when touched. BE cautious and don't overbake or muffins will lose their light and fluffy taste and texture. Serve hot with butter. 

Julie~ 

Wednesday, May 1, 2013

Cheesy Bacon Potato's

Cheesy potatoes are my "GO TO" comfort food. "I could eat them in a box, I could eat them with a fox, I could eat them with a house, I could eat them with a mouse".....you get the idea....I could seriously eat them anytime, anywhere...they are the BEST! There aren't too many things that I could eat on a daily basis, but this is one that I COULD! Maybe you're a Cheesy potato addict too...? IF you aren't, after trying these, you just might be!

Cheesy Bacon Potatoes
1 can cream chicken soup
1/2 cube butter
 3/4 c. sour cream
2 c. shredded cheddar cheese
1 t. garlic powder
1 t. onion powder
1 lb. cooked bacon crumbles
32 oz. bag frozen hash brown potatoes, semi thawed and separated (so they aren't in big clumps)

Combine soup, cheese, butter, spices and sour cream in a sauce pan. Cook until ingredient is combined and butter is melted. Stir continually so sauce won't stick to bottom of pan. Set aside. Place crumbled hash browns along with bacon crumbles, in a mixing bowl. Stir in cheese and soup mixture. Pour potato mixture in a greased 9x13 baking dish. Bake at 400 degrees for 45 minutes- 1 hour OR until potatoes are no longer crunchy. Serve with your favorite meat dish OR eat AS THE MAIN DISH. Enjoy!!

Julie~