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

Monday, March 31, 2014

Julie's Blueberry Bliss Fluff Salad

Easter will be here before you know it...and this is the perfect salad to serve 
with your Easter feast! Its light and fluffy and reminds me of those spring/summer
salads that I often crave when it warms up....and to top it off, its just plain DELICIOUS!

Julie's Blueberry Bliss Fluff Salad
1 can blueberry pie filling
12 oz. Cool Whip
3 oz box Berry Blue jello (YOU WON'T use the entire box)

In a mixing bowl, add Cool Chip and pie filling. Stir until combined. Stir in desired amount of dry jello mix (according to your taste). Refrigerate until ready to serve...YEP its that EASY!!

Julie~

Friday, March 28, 2014

Breakfast Bacon Taquito

Bacon, eggs and cheese.....sounds like breakfast to me. These very tasty Breakfast Bacon Taquito's 
can be eaten on the go or while you sit at the table. They can be made ahead and warmed up, or eaten fresh...they are very versatile which makes them even that much better!

Breakfast Bacon Taquito 
8 flour tortilla shells
4 eggs, scrambled
1 lb. bacon, cooked and drained
1 1/2 c. shredded cheddar cheese
Small amount of oil for cooking

Warm tortilla in the microwave for 15 seconds. Place small amount of cooked eggs, bacon and shredded cheese down the center of tortilla shells. Bring one side of the tortilla over the filling, and roll tightly to make a taquito. Repeat with all tortillas. Place small amount of oil in a frying pan, heat until hot. Place taquitos in pan with hot oil and cook until all sides are crisp and browned. Serve immediately. Can dip in your favorite dipping sauce if desired (salsa and ketchup are favorites of my family).

Julie~ 

Wednesday, March 26, 2014

Brown Sugar Pecan German Pancakes

I have developed a love of pecans...I don't know what it is, but I love everything
they are in. They just make my mouth water....so the idea of pecans baked right into 
my breakfast seemed like the perfect idea! These Brown Sugar Pecan German Pancakes 
taste like you are eating a slice of pecan pie for breakfast....mmmmm! WHO wouldn't
 want to start their day off with this?!

Brown Sugar Pecan German Pancakes
2 c. milk
2 c. flour
12 eggs
1 cube butter (REAL)
1 c. chopped pecans
4 T. brown sugar

In a mixing bowl (I do mine in the blender), combine milk, flour and eggs. Mix just until combined and no lumps are visible (from flour). Melt butter in the microwave...DON'T get it TOO hot or bubbly or your german pancakes will be flat. Pour melted butter into 9x13 baking pan (I like to use glass, but any 9x13 pan will work). Pour german pancake batter into pan. Sprinkle chopped pecans and brown sugar over batter. Bake at 375 degree for 35 minutes. Sprinkle with powdered sugar. Serve with maple syrup. 

Julie~

Monday, March 24, 2014

Strawberry Eclair Cake

I have a feeling that this cake is going to be a CONSTANT during the upcoming 
strawberry season! Its SIMPLE yet tastes like a million bucks!! I can't get enough of it. 
Because of the strawberries, this doesn't last in the fridge for days like some desserts do, so when you make it, plan on having a large
enough crowd to finish it....or just eat it all yourself, that will work too!!
Its a dessert that SCREAMS SUMMER but your tastes buds won't care what time of year
you indulge in this sweet little treasure!
 Strawberry Eclair Cake
3 packages (plastic packages NOT boxes) of graham crackers
1 16 oz Cool Whip
1 lb. sliced strawberries
1 bottle (you won't use the entire thing) Magic Shell ice cream topping

In a 9x13 pan spread out 1 layer of graham crackers, spread a layer of Cool Whip on top and a layer of strawberries. Add another layer of graham crackers and Cool Whip (skip the strawberries until the very top layer)....continue to layer graham crackers and Cool Whip until you get to the top of the pan. As you top your last layer with Cool Whip, add a layer of strawberries and drizzle Magic Shell over the top of that. Cover and refrigerate OVER NIGHT....THIS IS A MUST so your graham crackers have time to soften.
Cut and serve. Depending on the size of your pieces, it will serve anywhere from 12-16 people. I choose to cut mine into BIG portions, so my cake pan served 12. ITS the kind of cake you will want more of so you might want to make 2 pans....just sayin' .

EAT UP!

Julie~

Friday, March 21, 2014

Halle's favorite Soft Chewy Chocolate Chip Cookies

Chocolate Chip cookies are a huge FAVORITE with our family. I don't know 
if its the dough or the cookie that they love the most, either way...they are our
"go to" cookie. These cookies are soft and chewy and melt right in your mouth, 
which in our book, is what makes a GRAND Chocolate Chip Cookie!

Halle's favorite Soft Chewy Chocolate Chip Cookies

1 1/2 sticks butter, softened (always use REAL butter)
3/4 c. brown sugar
1/4 c. sugar
1 egg
2 t. vanilla
2 c. flour
2 t. cornstarch
1 t. baking soda
1/2 t. salt
1- 1 1/2 c. chocolate chips (add more if you like more)

IN a mixing bowl combine butter and sugars and mix until fluffy. Add eggs and vanilla and mix until combined. Add dry ingredient, slowly and stir until mixed together. Fold in chocolate chips. Place dough in a ziplock plastic bag and refrigerate for 30 minutes. Prepare a baking sheet by spraying it with cooking spray. Remove cookie dough from refrigerator and gently place a scoop (size of a walnut) on prepared cookie sheet. Space cookie dough out, as the dough will spread while cooking. Bake at 350 degrees for 8-9 minutes. DO NOT OVER BAKE or they will NOT be soft and chewy, they will be hard and YUCKY! At 8 minutes you will think the cookies aren't done...but really, they are. Remove from oven and cool completely! THEN enjoy their chewy goodness!!

Julie~

Wednesday, March 19, 2014

Meatball Stuffed Pockets

This is such a fun recipe for kids to help with...or to do yourself. They are 
great for lunch or for dinner or just for a snack...they add a whole new twist on the idea of the 
Meatball Sandwich. Give them a try...I think you'll agree that they are pretty stinkin good!

Meatball Stuffed Pockets
1 lb ground beef (or turkey if you prefer)
1 sleeve Club Crackers, crushed
1 egg
1 t. garlic powder
1 t. onion powder
1 t. season salt
3/4 t. pepper

2 cans refrigerated biscuits

Combine all ingredients (except biscuits) and stir until completely mixed together. Shape into small "meatballs" about the size of a small walnut, cook in a frying pan on medium-high heat until browned and cooked completely. Cool slightly so you can handle them. Remove biscuits from can. Roll each one out with a rolling pin, so its flat, place a meatball in the center and wrap dough around meatball. Place seam side down in a 9x13, sprayed with cooking spray. Continue until all biscuits are used (you may have leftover meatballs...if thats the case, make spaghetti tomorrow). Bake at 375 degrees for 8-10 minutes or until biscuits are golden brown. Serve with your favorite dipping sauce or eat them without...either way, they are "mmmm  mmmmm good!"

Julie~

Monday, March 17, 2014

Butterfinger Brownies


I've alway been a butterfinger lover, so I knew these Butterfinger Brownies would be right up my alley. They are very rich and it only takes a small brownie to satisfy my sweet tooth, but they are extremely tasty.

Butterfinger Brownies

1 c. butter (real butter)
1 c. brown sugar
1/2 c. sugar
2 t. vanilla
2 eggs
2 1/2 c. flour
1 t. baking soda
1 t. salt
2 c. chopped Butterfinger candy bars (takes about a bag of small candy bars)

IN a mixing bowl add sugars and butter. Cream together until fluffy. Add eggs and vanilla and mix thoroughly. Add all dry ingredient and stir just until combined. Stir in butterfingers. Spray a 9x13 pan with cooking spray, spread prepared brownie batter in the pan. Bake for 25 minutes at 350 degrees. Bake just until middle is set. Cool completely then frost with Butterfinger Frosting (recipe below).

Butterfinger Frosting:

1/2 c. butter (real butter), softened
1/2 c. shortening
3 c. powdered sugar
2 t. vanilla
1 T. water
1/2 c. chopped Butterfinger candy bars

Cream butter and shortening. Add powdered sugar, vanilla and water. Mix until combined. Spread on cooled brownies. Top with chopped butterfinger.

Julie~ 

Friday, March 14, 2014

Breakfast Bun

Breakfast is my favorite meal of the day! This Breakfast Bun is something you can eat
on the go or while you sit at the table and enjoy reading the newspaper. Its scrumptious and 
won't leave you disappointed! Try it today!

Breakfast Bun
Scrambled eggs
Link Sausage, cooked and sliced in half lengthwise (2-3 sausage per bun)
sliced cheese, any flavor
Croissant buns

*NO exact amounts are given because it all depends on how many sandwiches you are going to make

Build your sandwich adding any extra toppings you might like: Mayonnaise, tomato, avocado etc...whatever you like on a sandwich....this is your "made to order" Breakfast Bun. Mmmmmmm!!

Julie~ 

Wednesday, March 12, 2014

Southwest Hamburger Casserole

Casserole is always an EASY dinner. You can make it ahead or just before cooking. 
This Southwest Hamburger Casserole is full of flavor and crunch that makes your mouth 
smile....its as easy as 1, 2, 3. YUM!

Southwest Hamburger Casserole
1 lb ground beef
1/2  package taco seasoning
2 c. cooked rice
1/3 brick of Velveeta, melted
1/2 c. milk
2 c. Frito corn chips

Cook ground beef until browned, add taco seasoning. In a large mixing bowl combine rice and ground beef. Set aside. In a microwave safe dish cut 1/3 brick of Velveeta into small cubes, add milk. Cook in microwave for 30 second intervals, stirring, and then cooking for 30 more seconds until cheese sauce is made. Add to rice mixture. Put mixture into an oven safe casserole dish, top with semi crushed Frito chips. Bake at 350 degrees for 20-25 minutes or until middle of casserole is hot. 

Julie~

Monday, March 10, 2014

Cheddar Cheese Soup

How can you beat a warm bowl of rich cheesy goodness?! Serve it with a hot biscuit
with melted butter and you've got a DELICIOUS dinner!

Cheddar Cheese Soup
1/2 c. flour
1 cube butter
4 c. shredded cheddar cheese
4 t. Worcestershire Sauce
1 c. corn
4 c. milk
2 c. sprite
1/4 t. cayenne pepper
2 t. salt
dash pepper
1/2 t. onion powder
1/2 t. garlic powder
1 lb. cooked bacon crumbles (optional)

In a large sauce pan, melt butter, add flour and make a roux. Stir well. Add milk and sprite and all seasonings. Stir until combined. Add Worcestershire Sauce and corn. Simmer for 5 minutes, stirring continually. Add cheese and stir until cheese is melted. Cook another 5 minutes, stir continually. Top with cooked bacon crumbles (in individual serving bowls or add to entire pan and stir in) and serve. 

Julie~

Friday, March 7, 2014

Pumpkin Caramel Cake

I have got so many compliments on this cake that I wished I could brag and say that 
I spent HOURS and HOURS in the kitchen, working my fingers to the bones to pull off this delicious treat, BUT it takes all of 5 minutes to mix up...its really that easy!!! I've served it for special events, family gatherings, dessert after a bowl of soup and even for a late night snack....its been a HUGE hit every time I've served it! Its not something you will want to "wait to make"...it should be a "MUST MAKE" for this weekend!

Pumpkin Caramel Cake
1 box Butter Recipe yellow cake mix
1- 15 oz pumpkin
1 t. pumpkin spice

1 can sweetened condensed milk
1 c. caramel sauce (kind you pour on ice cream...I use HERSHEYS) 
12 oz cool whip
3 Heath Bar's, crushed

Combine cake mix, pumpkin and pumpkins spice. Mix with a mixer. Pour prepared batter into a 9x13" pan sprayed with cooking spray. Bake for 25-30 minutes. Cool for 30-40 minutes. With the back of a wooden spoon, poke holes in the cake....4 across and 6 deep (so there are holes all over the cake). Pour the sweetened condensed milk into the holes, repeating until the entire can is used. Repeat with caramel. Refrigerate for 30 minutes, top with cool whip and crushed Heath Bar. Chill 3-4 hours until ready to serve.

***I have tried this cake many times and I like it best when I make it the day ahead and let it chill overnight.
ENJOY this tasty treat!!

Julie~

Wednesday, March 5, 2014

Baked Garlic Salmon

I have always loved seafood, its something I consider my "treat"...but sadly enough we can't
get the fresh stuff here in our area very often, so when we do.....I ALWAYS buy what I can and have a special feast. This Salmon was to DIE for. I baked it and ate it...BUT then I ate it on a green salad (cold) the next day...and then again the NEXT day! It was so good that I went back to the store and "stalk" up, but sadly enough, it was ALL GONE! Next time I will buy more and FREEZE it for a "rainy day"!  If you are lucky enough to have Salmon, don't delay....give this HEALTHY recipe a try!

Baked Garlic Salmon
4 lbs Salmon fillet
3-4 T canola oil 
3-4 T fresh squeezed (right from the lemon) lemon juice
2-3 cloves garlic, minced (I used 2, if you like a more "garlicky" flavor, go for the 3)
1 t. sea salt
1 t. pepper

Place salmon in a glass baking dish. In a mixing bowl, combine other ingredient. Mix and pour over salmon. Bake uncovered at 425 degrees for 7-10 minutes (depending on thickness), turn fish over and cook for another 7-10 minutes. Fish is done when it flakes easily with a fork. Make sure you don't overcook or it will be tough and dry....watch it carefully. Remove from the oven and serve with desired side dish. 

Julie~

Monday, March 3, 2014

Cinnamon Toast Crunch French Toast

Sugar coated cereals AREN'T just for a bowl anymore....this Cinnamon Toast Crunch French Toast is delish....and EASY! The kids are going to adore it BUT so will the adults in the family. I love the slight crunch the cereal gives it and the hint of cinnamon that pleases the taste buds! Yep, its a keeper!

Cinnamon Toast Crunch French Toast

1 1/2 c. heavy cream
1/3 c. sugar
2 t. vanilla
3 eggs
6 slices of dense bread, OR french bread
3 cups Cinnamon Toast Crunch Cereal

Place cereal into a large ziplock bag. Crush with a rolling pin until cereal is in small crumbs. Pour into a pie plate or other flat dish, set aside. In a mixing bowl combine remaining ingredient (except for bread). Mix until completely combined. Dip one slice of bread into egg mixture and then dip into cereal crumbs, coating both sides. Cook on a hot grill sprayed with cooking spray. Brown both sides of bread. Remove and repeat until all french toast is cooked. Serve with butter and maple syrup.

Julie~