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

Friday, June 27, 2014

Very Cherry Pancakes

My husband LOVES cherry everything. This yummy breakfast made his favorite list. 

Very Cherry Pancakes

2 c. flour
4 T. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
3-4 c. milk (depends on how thin you like your batter)
2 T oil
2 eggs
1 t. cherry extract

Combine all ingredient into a mixing bowl and stir until well blended. Add more milk if you like a thinner batter (thinner pancake). Spray non-stick cooking spray on a griddle or large frying pan. Pour batter onto hot griddle and turn when top is covered with bubbles and edges are cooked. Top Cherry Pie Filling and Cherry Whipped Cream (recipe below)

Cherry Whipped Cream:
1 c. heavy whipping cream....beat until cream is stiff and forms a peak
Add: 1/3 c. sugar and 2 1/2 t. cherry extract. Whip into beaten cream. Serve with pancakes. 


Wednesday, June 25, 2014

Lime Poppy Seed Muffins

Lime is such a fun way to add a little zip to just about anything...often times I 
prefer the taste of lime over lemon. These muffins have a great flavor as well as
being moist and delicious!

Lime Poppy Seed Muffins
2/3 c. sugar
3 T. lime juice
2 c. flour
2 t. baking powder
1/4  t. baking soda
1/4 t. salt
3/4 c. sour cream
2 eggs
1 t. vanilla
1/2 c. butter, melted and cooled
2 T. poppy seeds (I don't add that much...maybe 1 T)

Preheat oven to 400 degrees. Spray muffin tins with cooking spray. In a mixing bowl combine sugar and lime juice. Combine all dry ingredient (except poppy seeds) in a separate bowl. In another separate bowl, whisk sour cream, eggs, vanilla and melted butter until well blended. Add the dry and wet ingredient alternately into bowl with sugar mixture. Stir gently, don't over mix, add poppy seeds. Stir just until combined. Divide batter evenly into prepared muffin tin. Bake for 13-15 minutes or until tops are golden brown. Let stand for 5 minutes. Top with Glaze (recipe below)

Lime Glaze: 
1 c. powdered sugar
3 T. lime juice

Place ingredient in a small bowl, stir with a whisk until completely combined. Drizzle over hot muffins. SERVE and eat!


Tuesday, June 24, 2014

Asian Sweet Lemon Marinated Chicken

Summer means "grilling" almost everything....at least at my house. We eat grilled
meat at least once a week and sometimes twice a week. This Asian Sweet Lemon Chicken is AWESOME. 
Its has a great sweet lemon flavor that makes your mouth water....mmmmmm!

Asian Sweet Lemon Marinated Chicken
4-6 boneless, skinless chicken breast
1 c. brown sugar
1 c. oil
1/2 c. soy sauce
1/2 c. lemon juice

Mix brown sugar, oil, soy sauce and lemon juice in a mixing bowl. Stir until sugar isn't lumpy. Place chicken in a ziplock bag, pour marinade over the top. Place in the refrigerator for a minimum of 1 hour...the longer it sits the more flavor it will have. Heat grill. Place chicken on hot grill cook for 4-5 minutes. Flip meat over and cook for another 4-5 minutes. Check and see if meat is done, if not...continue to cook, flipping meat over every 2-3 minutes to ensure that it won't burn. When meat is done, remove from grill and serve.


Friday, June 20, 2014

Creamy Cheesy Spaghetti

You've heard of Macaroni and Cheese...but how about Spaghetti and Cheese?!...Well, it 
wins, hands down, in my book over the yellow death of Macaroni and Cheese. This yummy 
side dish was gobbled right up before I knew it. Its creamy and adds a great shake up to the hum drum pasta you might be used to! Give it a try...I think you'll like it!

Creamy Cheesy Spaghetti

5 c. COOKED spaghetti noodles (makes about 5 servings)

2 c. heavy cream
1/2 c. butter
1 c. grated cheddar cheese
1/2 c. grated mozzarella cheese
1/2 c. grated Italian cheese
1/2 c. grated FRESH parmesan cheese

In a medium sauce pan combine cream and butter. Bring to a slow simmer, stirring constantly. Gradually add all cheese. Reduce heat to low and stir until cheese is melted. Mix cooked spaghetti into sauce or serve sauce over individual servings...you choose. Serve immediately.
*Sauce will thicken and set up as it cools. Any leftovers can be re-heated in microwave for 2-3 minutes until melted. 


Wednesday, June 18, 2014

Doritos Corn Chip Skillet

Dinner in a skillet.,...so easy....the perfect summer dinner when you are busy
doing other things!

Doritos Corn Chip Skillet
1 lb ground beef
1 pkg. taco seasoning
1 can black beans
1 c. water
2 c. crunched Nacho Dorito's (you don't want crumbs, just slightly broken)
2 c. shredded cheddar cheese

Cook ground beef until done. Add taco seasoning and water. Simmer for 5 minutes or until water has evaporated. Stir in beans and simmer for 5 more minutes. Stir in chips and top with cheese. Cover and let sit until cheese is melted. Serve with a side salad and you are all set for dinner. 


Monday, June 16, 2014

Halle and Brittley's Creamy Spinach Grilled Cheese

Slumber parties are the best and when my daughter and nieces get together, slumber parties become an all night laughing, eating, storytelling kind of adventure. This delicious sandwich was created on one of those fun filled adventures.... A little of this and a little of that and what do you get.....THIS FABULOUS Creamy Spinach Grilled Cheese Sandwich! I got to sample one and thought I had died and gone to heaven....its a
scrumptious gourmet sandwich that I will definitely make again and again!

Halle, Brittley's Creamy Spinach Grilled Cheese
1- 8 oz cream cheese, softened
1/4 t. minced garlic
2 T. fresh grated parmesan cheese
6 T. Italian shredded cheese (comes in a bag already shredded)
1 1/2 c. fresh chopped spinach


Soften cream cheese in the microwave for approximately 30 seconds. Place cheese in a mixing bowl, add garlic and cheeses. Stir until combined. Add spinach and stir again until all ingredient is incorporated. Spread butter on the outside of two slices of bread. Spread spinach filling on the inside of one of the buttered pieces of bread. Cover with other buttered piece of bread, buttered side on the outside. Place into a hot frying pan and cook on both sides until they are browned. Repeat process until all the filling is gone. Eat up!


Friday, June 13, 2014

Strawberry Pear Sauce

Maple syrup is great, I would even classify it as delicious...BUT sometimes its nice for a 
change, to put something different on my pancakes or french toast. This Strawberry Pear Sauce was 
a very tasty shake up! It made our breakfast french toast taste completely different.  I even thought I might have some left for breakfast the next day....nope, it was all eaten in one meal....BUT it was FABULOUS!

Strawberry Pear Sauce
1 lb strawberries, rinsed and the tops cut off
1 1/2 c. canned pears, drained
1/2 c. sugar

Place pears (1st), strawberries and sugar in a blender. Blend on high until a sauce is made. Pour sauce directly onto hot butter pancakes or french toast. Top with whipped topping. Its tasted a lot like strawberry shortcake!


Wednesday, June 11, 2014

Pineapple Pink Lemonade

Who doesn't like to sit out under a shade tree and sip lemonade in the summer?! Its what
summer is made of, right?! This is a fun, yummy twist for your "same ol' pink lemonade". Its got a perfect
twist of pineapple to make you anxious for another glass!

Pineapple Pink Lemonade
1 package dry pink lemonade (I used Kool-aid brand...but any would work)
1-20oz can pineapple, drained (SAVING the JUICE...this is what you add to your lemonade)
1 c. sugar
enough water to make 2 quarts

Mix dry pink lemonade, sugar and pineapple juice in a 2 quart water/juice pitcher. Stir well. Add enough cold water to make 2 quarts. Serve over ice or as is....its DELISH!


Monday, June 9, 2014

Fruity Chocolate Caramel Crepes

THIS is a "to die for" kind of breakfast! I felt as though I was sitting at 
a ritzy restaurant, dining with royalty (YEP, they are DIVINE). With the fruit in the middle, I didn't feel as though it was a heavy breakfast....the crepes just melted in my mouth. YOU'VE got to give these
a try.......and then bring me some!!!

Fruity Chocolate Caramel 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. Continue until all crepes are cooked. 

1-2 lbs. Strawberries, sliced
6 bananas, sliced
caramel ice cream topping
chocolate syrup ice cream topping

To serve, place desired amount of bananas and strawberries down the center of the crepe. Roll, placing seam side down. Drizzle with caramel and chocolate syrup. Top with a dollop of whipped topping and fruit if desired. 


Friday, June 6, 2014

Chicken Puffs

I've told you that I'm "all about" easy these days, well these Chicken Puffs are so quick
and were a hit with our little family. They are an imitation of something similar that my mom used to make when I was a kid (she made hers' from scratch), but I didn't think that they lost any of the flavor in the "quick process". They were absolutely delicious and I will definitely be adding them to my menu again...and again....and again!. 

Chicken Puffs
1-2 can of GRAND refrigerator biscuits, rolled flat
2 c. chicken, cooked and chopped (I used rotisserie chicken)
2 c. shredded cheddar cheese, divided
1 can cream chicken soup
1/2 c. sour cream
1/2 cube butter

Preheat oven to 350 degrees. Place soup, sour cream and butter in a sauce pan. Cook on medium heat and stir until butter is melted and sour cream is mixed in. Add 1 c. cheese. Stir until all cheese is melted. Remove from heat, set aside. Roll each biscuit flat. Spoon chicken and remainder of the cheese (divided among the amount of biscuits you use) into the middle of just 1/2 of your rolled  biscuits (the other 1/2 of your biscuits will be used for tops). Place another biscuit on top and press sides to seal seams. Using a metal spatula, place each prepared biscuit into a greased 9x13 pan. Pour sauce over the top of biscuits and bake for 30-40 minutes or UNTIL DONE. Serve hot. 
** Word of caution: Make sure biscuits are NOT touching when you place them in the pan. They need room to grow. IF they are touching, they won't cook as well and will be doughy. 


Thursday, June 5, 2014

Pistachio Fruit Salad

Summer is seriously taking over my life....I've been living in the yard, with all the weeds, the flowers, the vegetables and the mosquito's, eating has become an inconvenience.I completely forgot about yesterday's blog post and feel bad that I haven't kept up on my "resolution" to do better....but, I'm still trying .

This fabulous Pistachio Fruit Salad is so good you "could" call it "dessert" BUT I call it dinner!
Its light, summery and sooooooooooooooo GOOD!! Don't wait for a large crowd to make it, 
enjoy it sitting in the shade on a hot summer day!....its that kind of yumminess!
Pistachio Fruit Salad
1- 12 oz carton of whipped topping (I prefer Coolwhip)
1- 20 oz can crushed pineapple, drained THOROUGHLY
1 small box (approx 4 oz) pistachio instant pudding
1/2-3/4 c. chopped almonds

Place all ingredient in a mixing bowl. Stir until ingredient ins combined and mixed completely. Serve. Refrigerate any leftovers. 


Monday, June 2, 2014

Southwestern Taco Pockets

Dinner time is a struggle for all of us..."What to cook, I need something quick, I need something
for the picky eaters in the house"....seriously, there is a lot of pondering and work that goes into the "planning" process of dinner time. These Southwestern Taco Pockets are perfect. They are easy
and taste like a taco, which most people love! They are a fun way to add a little variety
to the hum-drum-boring-everyday dinner meal!

Southwestern Taco Pockets
1 lb. ground beef
1 package taco seasoning
1 can black beans, drained and rinsed
2 c. shredded cheddar cheese
1 package egg roll wrappers
1 can cream chicken or mushroom soup (either one will work fine)
1 small can diced chilies

In a frying pan, cook ground beef and taco seasoning until meat is no longer pink. Drain. Add beans, cream soup, chilies and cheese. Cook on low until cheese is melted and sauce is hot. Open egg roll wrappers. you will be folding the wrapper OVER to make a pocket or "pillow" of sorts. So on one half of the egg roll wrapper, place a approximately 1/4 c. (more or less depending on how full you want it) ground beef mixture. Fold wrapper over, moistening inside edges with water and press down to seal (instructions for sealing are on the wrapper package). This will form your rectangle. Repeat until all meat is used. In an frying pan, pour in oil, making it about 1" deep. Heat oil to 375 degrees. Place taco pockets into oil and cook 2-3 minutes or until egg roll wrapper is browned slightly. (make sure to turn them over so both sides are cooked). Drain on a paper towel. Serve with taco condiments.