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

Wednesday, April 30, 2014

Pork Roast Tostadas

I'm loving EASY meals....they make me HAPPY. 
This Pork Roast Tostada is made from 
leftover pork that I made a few days prior to this yummy dinner....but you would never know 
it was "leftover". It tasted fresh, fabulous and flavorful!

Pork Roast Tostadas 
oil (for cooking)
4 flour tortillas
2 c. shredded cheddar cheese
1 (15oz) fat free refried beans (or not fat free...you decide)
2 c. shredded leftover pork roast
tomatoes, diced
2 ripe avocado, peeled and smashed

Fry each tortilla shell. Set aside. Heat meat in a frying pan until its hot (I add a 1/4 c. water so it doesn't dry out...it evaporates off and then your meat is usually hot). Cook refried beans in a microwave safe dish until hot. Sprinkle tortilla shells with small amount of cheese, microwave for 15 seconds until cheese is melted. Top with refried beans, meat, cheese, lettuce, tomatoes and a dollop of smashed avocado. Add any other toppings or sauces you would like....eat up!


Monday, April 28, 2014

Taco Crunchwrap

I saw this on pinterest and knew I had to try it out. There was only "pictures" no recipe.
The site I clicked on said it was flagged for "inappropriate" pictures...needless to say, I didn't continue.
SOooooo...I sort of went by what the pictures on pinterest looked like and made my own.
THIS crunchwrap is DELICIOUS and VERY filling. Its versatile and can be filled with
any of your favorite taco fillings....so be creative and make it how your family would enjoy it! 

Taco Crunchwrap
*No ingredient amounts will be given...it all depends on how many you are making and how much you want to put in them. 

Burrito tortilla shells
refried beans 
cooked rice (I added 1 package taco seasoning + 1/4 c. water, to 3 cups cooked rice, heat until water was
     gone and rice is hot)
ground beef, cooked and drained
shredded cheddar cheese
diced tomatoes

Heat tortilla shells in the microwave for about 15 seconds so its pliable. Place a spoonful of refried beans in the center of tortilla shell and spread, to the size of your tostada shell (I sort of measured mine). Top with a spoonful of ground beef, sprinkling on top of refried beans. Add rice and tomatoes, spreading around to cover meat. Top with cheese (spread around). Place tostada shell on top, cover with cheese. Wrap edges around around the tostada shell. There will still be an opening to use ANOTHER burrito shell and cut the amount you need to cover tostada shell (refer to picture above, you can sort of see how I did that). Heat frying pan and enough oil to cover the bottom of the pan. Carefully place the folded side of shell face down in the hot oil. Cook on medium until first side is browned, turn over and repeat until this side is browned. Cut and serve. Top with sour cream, salsa or ranch....whatever you like to eat your taco with! THIS my friends is a FULL meal and will leave you full and happy!


Friday, April 25, 2014

Banana Breakfast Panini

This is such a fun new breakfast idea. Its easy and hits the spot first thing in the morning. 
You can eat it on the go like a sandwich OR you can eat it doused in syrup while sitting at the 
table. Either way.....its a HIT!

Banana Breakfast Panini
2 bananas, cut in slices lengthwise
6 slices heavy bread (deli, homemade or french)
2 eggs
1 c. heavy cream
1 t. vanilla
1 t. cinnamon
1 T. sugar

Whisk eggs, cream, vanilla, cinnamon and sugar together in a mixing bowl. Slice bananas and place them on a piece of bread. Place another piece of bread on top (so banana's are on the inside of the sandwich). Dip sandwich into cream/egg mixture, making sure each side is covered with the cream/egg mixture.

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. Place sandwich in panini press and cook until bread is toasted and crisp (mine took approximately 3-4 minutes).

*To make sandwich without a press-assemble sandwich as directed above. Place sandwich in a frying pan sprayed with cooking spray. 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. 

Dust finished panini with powdered sugar if desired and top with maple syrup...mmmmm!


Wednesday, April 23, 2014

Julie's Blueberry Peach Slushy

Summer is right around the corner, which means there will be hot afternoons
that you will be craving something cold and slushy....popsicles are always a favorite at our house, BUT
a SLUSHY tops EVERYTHING! This cool slushy hits the spot every time. 

Julie's Blueberry Peach Slushy
1 c. canned peaches, drained well
1- 11oz can mandarin oranges with juice
2 banana's
1- 12oz bag frozen blueberries

Place ingredient in the blender and blend until slushy. IF you want it more slushy, add a few pieces of ice...I thought the frozen berries added the perfect amount of "slush". 


Tuesday, April 22, 2014

Gourmet Chicken Panini

I love a good sandwich...and panini's are ALWAYS good sandwiches! This 
Gourmet Chicken Panini is FABULOUS! Its packed full of yummy ingredient and will
satisfy both the young and old in your family. You can make just one, or you can make 50....its just
a matter of ingredient...the panini is as easy as 1, 2, 3!

Gourmet Chicken Panini
* use the amount of ingredient you want for the amount of sandwiches you will be making.

Bacon, cooked and drained
Chicken, cooked and removed from bone (or use rotisserie chicken)
Avocado, sliced
Pepper Jack cheese, sliced
Ranch dressing
Bread, thick sliced (not the store bought fluff...use heavy deli bread or a french bread)

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 ranch dressing on the inside of each slice of bread (opposite to buttered side) 1 slice of cheese, chicken, avocado, bacon, then another slice of cheese, then top with another slice of bread (that inside has been spread with ranch dressing). 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

Serve with your favorite sandwich side dish!


Friday, April 18, 2014

Peaches and Cream Waffles

Peaches and Cream Waffles

2 c. flour
2 c. milk
1 T. baking powder
3 T. oil
2 egg yolks
2 t. vanilla
2 egg whites
1/4 t. nutmeg
2 T. sugar

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. Set aside.

While waffles cook, make the peach sauce....

Peach Sauce: 

1 bag frozen peaches
1/4 c. water
8 T. sugar
1 t. vanilla

Place peaches and water in a saucepan. Heat then add sugar and vanilla. Bring to a boil, turn heat down and simmer until liquid comes to a syrupy consistansy (mine took about 15 minutes). Top waffles with peaches and syrup, top with whipped topping if desired.


Wednesday, April 16, 2014

Kim's Twice Baked Bacon Potato

Twiced baked potatoes have to be one of the favorites of several of my children....I failed as 
a mom in making them very often, but both of my married daughters enjoy them and make them. When 
my daughter Kim was out for a visit a while back she cooked dinner and reminded us all once again HOW MUCH WE LOVE THESE!!! The can be frozen (before the 2nd heating) and pulled out for a future dinner as well....they can be topped with your favorite topping or eaten with a pile of cheese on top, the possibilities are endless. Make them HOW YOU like, but I will give you Kim's favorite way to make and eat them...mine too.
Thanks Kim for sharing your delicious recipe!!

Kim's Twice Baked Bacon Potato
6 large baking potatoes
2 T. oil
1 T. kosher salt

Potato filling:
1/3 c. half and half
6 T. butter
1/4 c. sour cream
1/2 t. kosher salt
1/4 t. pepper
1 c. shredded cheddar cheese
1 lb bacon, cooked, drained 
1 bunch (OR less...depending on how many you want) green onions, chopped thinly

Place a large piece of tinfoil on a baking sheet. Prepare each potato by washing them with cold water. Poke holes all over the potato then brush with oil and sprinkle with kosher salt. Bake at 400 degrees for 1 hour. 
Cool completely. Cut potatoes in half lengthwise, scoop out MOST of the inside of the potatoes, place in a medium mixing bowl. Leave a little of the potato so the skins have something to hang onto. Mash the inside of the potato's (use your mixer if you want). Mix in butter and half and half, sour cream and spices. Scoop mashed potatoes back into potato skins. Top with cheese, bacon and green onions. Bake AGAIN at 375 degrees for 10-15 minutes. 


Monday, April 14, 2014

Pecan Apple Pancakes

Pancakes are easy and often a weekend favorite for many families, this delicious shake up reminds 
me of a mix between apple pie and pecan pie...pecan being a favorite of mine! The rich flavor 
is the perfect thing to satisfy any sweet tooth craving...and it is also great for breakfast! 

Pecan Apple Pancakes
6 eggs
2 c. flour
2 c. milk
3 T. sugar
2 1/2 t. baking powder
1/4 t. salt

Mix eggs and sugar and salt until combined. Add flour, baking powder and milk...alternating the two of them. Stir until completely mixed. Cook on a hot griddle or frying pan sprayed with cooking spray...1-2 minutes per side. Top with apple topping (below) and a dollop (or 3) of cool whip. 

Apple Topping:
6 T. butter
6 T. brown sugar
2-3 apples, peeled, seeded and chopped
2 t. cinnamon
1/2 c. chopped pecans (I bought whole and then "slightly" chopped them, you don't want it to be small pieces you still want some to be whole)

In a small saucepan combine butter and brown sugar. Heat until butter is melted. Add apples, pecans and cinnamon. Cover and cook on low for about 15-20 minutes or until the apples are no longer hard. Stir occasionally. Pour on top of hot pancakes. 


Friday, April 11, 2014

Honey Lime Chicken Taquito

Chicken Taquitos are one of my husbands favorite things to order when we eat out at a Mexican restaurant. These Honey Lime Chicken Taquitos have the perfect little "zing" of lime that sets them apart from just "any ol'" chicken taquito. 
Honey Lime Chicken Taquito
3 c. cooked chicken
1 c. cooked rice
2 T. lime juice
1/3 c. honey
1/2 t. garlic powder
2 c. shredded cheddar cheese
8 soft flour tortillas

In a bowl combine all ingredient except flour shells, stir until combined. Lay tortilla out flat, divide mixture into 8 serving sizes and lay filling down the center of each tortilla. Add cheese. Roll each tortilla shell tightly. Place oil in frying pan and heat on medium high until hot. Place rolled taquitos into hot oil and fry until browned and warm. Continue until all taquitos are cooked. Serve with Green Cream Dipping Sauce if desired.
Green Cream Dipping Sauce:
1 c. sour cream
1/3 c. green taco sauce
1 t. lime juice

Place all ingredient in a small dish. Whisk together and serve.


Wednesday, April 9, 2014

Mock SWIG Sugar Cookies

If you know me, you know I have a love/hate relationship with the famous SWIG sugar cookies. I LOVE them so much that when I get to a town that has a "SWIG" (a drink and cookie shop), I can hardly wait to get one of their sugar cookies between my lips. I HATE the fact that I love them so much because I literally can NOT stop with just one, they just suck me into their yumminess...then somehow it ends up that I HAVE to get 2 cookies...and YES I EAT THEM both, ALL BY MYSELF.... having said that, I don't know if its such a good idea that I found this recipe or not.  The recipe is all over the internet and when I found it I quickly printed it off...without getting the name of the sight I got it from, I apologize. I thought I would still share it with all of you so you can make them from home....especially if you don't have a SWIG close by. These cookies are DELISH and VERY close to the real mccoy...BUT you have to follow the recipe exactly so they will turn out and be a great "copycat!"
Mock SWIG Sugar Cookies
1 c. ROOM temperature BUTTER (real butter)
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 eggs
2 T. water
1/2 t. baking soda
1/2 t. cream tartar
1 t. salt
5 1/2 c. flour

Cream butter, oil, BOTH sugars, water and eggs. Combine all dry ingredient in a separate bowl, whip together with a whisk to combine. Add dry ingredient in intervals, mixing dough in between. Chill cookie dough in refrigerator for 10 minutes. Remove and make GOLF BALL sized balls and place on a greased cookie sheet. Spray bottom of a flat bottomed glass (made from glass if possible) with cooking spray. Push the cookie dough ball flat, creating a rough edge like the SWIG cookie. Continue until you fill your cookie sheet. Bake cookies at 350 degrees for 6-7 minutes....THIS part is very important. IF you cook them too long they will be hard (my 1st 2 batches were hard). You want to cook them until they are set but don't look done, thats when they ARE DONE. My cookies took 7 minutes (when I finally got some PERFECT cookies).*Each oven is different, just watch your cookies carefully. 
Cool cookies slightly then remove and place on a paper towel. Cool completely...THEN REFRIGERATE for 1 hour. Frost cold cookies with SWIG frosting (recipe below). 
Mock SWIG Sugar Cookie Frosting:
1/2 c. butter, room temperature
3/4 c. sour cream
3-4 c. powdered sugar (I used 4)
1 t. salt
1/2 t. lemon extract
1 t. vanilla

Cream butter, salt and sour cream. Add the powdered sugar, a cup at a time, then you can add to desired consistency. Add lemon and vanilla. Mix until all ingredient is combined.  IF your frosting gets too stiff, add a spoon of milk (a little at a time). Frost cookies, refrigerate.

THESE cookies are AMAZING IF you follow the instructions perfectly. DON'T cook them too long! I don't think they will keep me from making a quick drive to the SWIG when I get out o the city...BUT when I'm craving them, and NEED them right NOW, these are a perfect fix!!


Monday, April 7, 2014

Pork Roast Quesadilla

EASY seems to be what I am shooting for these days...I like the idea of eating 
something SCRUMPTIOUS without having to spend hours in the kitchen...these Pork Roast Quesadilla's are perfect for a quick, yummy meal!...especially if you have leftover pork roast!

Pork Roast Quesadilla

shredded pork roast (I had some left over from dinner the prior day)
diced red pepper, sauteed with a small amount of oil, until soft
grated pepper jack cheese
flour tortilla shells

Butter outside of tortilla shell, place in a frying pan. Sprinkle desired amount of cheese on 1/2 the tortilla. Sprinkle shredded pork roast and diced peppers...and top with more cheese. Fold over 1/2 the tortilla onto the side that has cheese and meat. Cook on medium heat until one side is cooked (approx. 2 minutes), flip over and cook the other side. Press the tortilla down with spatula as it cooks, so that the cheese will "seal" the quesadilla together. Remove from pan and enjoy! Top with a dollop of sour cream if desired (we "desired" to "dip" ours in sour cream).


Friday, April 4, 2014

Roast Beef Philly Swiss Sandwich

This is a great EASY meal. Its really tasty too. Its perfect for any family because both
kids and adults will drool over this fabulous sandwich. 

Roast Beef Philly Swiss Sandwich

1 medium sized beef roast
1 can (14 oz) can beef broth
1 pkg. dry italian dressing mix
2 large green peppers
sliced swiss cheese
6 hoagie buns (I used the deli hoagie rolls)

Place roast in a crock pot. Pour beef broth over roast along with package of dressing (dry). Cover and cook on high for 3-4 hours. Before serving, slice green peppers and saute in a frying pan with a small amount on oil. Cook until soft (ish). Cut bun in half, lengthwise. Spread butter on inside of bun and cook in a frying pan, butter side down, until bun is browned. Remove roast from crock pot, shred or cut meat. Place meat on warm, browned bun. Top with swiss cheese and sauteed peppers. Use any sauces you would like...I prefer mustard....whatever you like...its YOUR sandwich. 


Wednesday, April 2, 2014

Julie's Creamy Seven Layer Dip

I'm a huge fan of dips of any kind. I love the idea of something rich and creamy to top 
my crackers or chips with...this is a yummy seven layered dip with a TWIST. Its perfect for
the upcoming barbeque season or just a night sitting in front of the television all by yourself. 

Julie's Creamy Seven Layer Dip

THIS recipe makes a 9x13 pan...you can 1/2 the recipe for a smaller party platter if you want~

1 can refried beans
1 container guacamole (I used DEAN'S...because I love it!)
1 16 oz cottage cheese (more, if you like more)
3 diced tomatoes
1 small can diced green chilies
1 small can sliced black olives (optional)
1 1/2 c. shredded cheddar cheese
1 c. shredded swiss cheese

IN a 9x13 pan, spread refried beans....spread with guacamole, then spread cottage cheese, top with a layer of tomatoes, green chilies and olives. Top with shredded cheeses. Serve with tortilla chips or your favorite cracker. I like triscuits and wheat thins, but I think it tastes best with tortilla chips...just my preference though, Eat it with what YOU like.