Pumpkin pancakes with nutmeg whipped cream

I've been wanting to make some pumpkin pancakes (if you can't tell, I have a slight obsession with pumpkin!) and Trent's mom was out to visit last week so I decided to make them one morning. Let me just say I've been dreaming about them since. Yep, they were that good!

Pumpkin pancakes with nutmeg whipped cream
(makes about 12 pancakes)

Ingredients
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For nutmeg whipped cream:
1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Kneaders Three Cheese Cauliflower Soup

I love Kneaders. I love cheese. I love soup. Couldn't go wrong with this one!

(try not to pay attention to my pitiful attempt at a bread bowl..)

Kneaders Three Cheese Cauliflower Soup

INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)

INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min

Pumpkin Roll

The second I feel that chill in the air I get super ancy to start baking anything pumpkin. This is a favorite!




Pumpkin Roll

Ingredients:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Aisian Beef Kabobs

I've made these many times and they're always a crowd pleaser! I've used a different cut of meat, but flank steak is definitely the best to use.

Asian Beef Kabobs
Makes 12-15 kabobs

Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers

Directions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Tortellini Bacon Broccoli Salad

Trent isn't a big fan of pasta salad, but I managed to find one that he really liked. I made it a few days ago and have been snacking on it every day. It's just as good or better days after it was made!

Tortellini Bacon Broccoli Salad

recipe from allrecipes.com

Ingredients
2 (9 ounce) packages refrigerated three-cheese tortellini
1 pound bacon
4 cups chopped broccoli
1 pint grape tomatoes, halved
2 green onions, finely chopped
1 cup bottled coleslaw dressing

Directions
1.Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3.Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.

Peacock wedding cake

This last weekend was spent making yet another wedding cake. I put in some serious hours on this baby! But it was actually really fun and it's always worth it when you get it all set up and see what you've been doing for the last 3 days. The bride chose to do a cupcake cake, with one 9 inch cake tier on top, and the color inspiration for the reception was taken from a peacock feather. Different feathers were used throughout the reception decor.

The actual cake layer was white cake with a strawberry filling, covered in vanilla buttercream, and then MMF. Half the cupcakes were red velvet cupcakes with a cream cheese icing filling and frosting. The other half were white cake cupcakes with a strawberry filling and vanilla buttercream icing.

To make the white cake I use a regular cake mix, but doctor it a little to make it more moist and delicious.

White cake (and cupcakes)
Box Cake Mix
1 box (4 serving size) regular (not sugar free) instant pudding mix
Number of eggs called for on cake box + 1
Double the amount of oil called for on cake box
1 cup water (use lemonade if making a lemon cake)

Beat the eggs to mix together the whites and yolks
Slowly beat in the oil
Mix in the pudding mix
Add 1/2 of the cake mix and 1/2 of the water, mix until combined
Add rest of cake mix and rest of water, mix until combined
Beat on high for 3 minutes

Bake at 350 degrees, may take 45 to 50 minutes to bake, depending on size of pan, start checking for doneness at 30 minutes.

Red Velvet Cupcakes
recipe from allrecipes.com

Ingredients:
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 23 minutes. Cool in the pan set over a wire rack.

Strawberry Filling
recipe from wilton.com

Ingredients:
1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Makes: 2 cups of filling.

Directions:
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.

Strawberry Cream Filling
recipe from wilton.com

Ingredients:

1 pkg (16 ounces) frozen sliced strawberries in syrup thawed
1 cup heavy cream
2 tablespoons cornstarch
Makes: 2 1/2 cups of filling.

Directions:
Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes.


Cream Cheese Icing
Makes: About 5 1/2 cups of icing.

Ingredients:
1 cup (2 sticks) butter, softened
2 packages (8 oz. each) cream cheese, softened
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar (about 2 lbs.)
2 tablespoons milk

Directions:
In medium mixer bowl, cream butter and cream cheese together until smooth, add vanilla. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

I know, I know, another Mexican meal. All of you who have asked if I was of Latin decent are probably questioning now whether I lied to you and I really am Mexican. I'm not, I promise. I just like Mexican food! Anyway, we had people over to watch the Jazz/Nuggets (GO JAZZ) game last week and I made these to feed the crowd. They were pretty delicious, and I think were worth the wait (dinner was served a little later than planned, oops, sorry again).

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
recipe from Foodnetwork.com (Bobby Flay)

Ingredients

Grilled Poblanos:
3 large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions:
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal

Chicken:
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole

For the poblanos:
Directions
Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.


For the onions:
Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.


For the coleslaw:
Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.


For the chicken:
Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Thank you Bobby Flay!

Deviled eggs

One of my favorite Easter picnic snacks... the deviled egg!

Deviled Eggs

Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/4 teaspoon salt
Paprika

Directions
1.Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Wedding cake

This weekend I got to make a wedding cake for a girl in my ward. I had a lot of fun doing it and was happy with how it turned out. The picture is bad lighting, but the cake was white with blue ribbon.

The middle and top layer were Chocolate Fudge cake with white chocolate truffle filling and covered in vanilla buttercream icing. The whole cake was covered in MMF.

Chocolate Fudge Cake
recipe from wilton.com

Ingredients:
•2 cups all-purpose flour unsifted
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•3/4 cup butter or margarine room temperature
•2 cups sugar
•3 eggs
•1 teaspoon pure vanilla extract
•1 1/2 cups milk
•3 ounces unsweetened chocolate melted
•Cake Release
Makes: 6 cups of batter.


Instructions
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.

Brush two 8 or 9 in. cake pans with Cake Release or generously grease pans with solid vegetable shortening and flour, or use Cake Release (Click here for complete instructions on preparing baking pans.) Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center


White Chocolate Truffle filling

Ingredients:
2 cups chilled whipping cream
1/8 cup (1/2 stick) unsalted butter, cut into pieces
1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 teaspoons vanilla extract


Instructions
Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Let white chocolate mixture stand at room temperature until lukewarm, about 20 minutes.

Using electric mixer, beat remaining 1 cup cream in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Store in refrigerator until ready to use.


Buttercream Icing
recipe from wilton.com

Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•1 teaspoon clear vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
Makes: About 3 cups of icing

Instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes

Marshmallow Fondant

15 oz. mini marshmallows
2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening


Directions:
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.


To make gumpaste, add Gum-Tex (wilton) or Tylose powder. Knead in and let rest 2 hours or more.

Salmon Tacos with Creamy Tomatillo dressing

I've noticed a theme in my cooking lately... Mexican! I feel like sometimes I get stuck and obsessed with a particular cuisine, and it takes a while to get out. But hey, if I'm going to be stuck, it might as well be Mexican. As I've mentioned before, I frequent Cafe Rio. I love their salmon tacos, so of course recreating them was the right thing to do. I don't know exactly how they flavor their salmon, so I just use a favorite and very simple marinade for mine.

You can put whatever you'd like on yours, but here's how I assemble mine:

tortillas (small taco-size)
Salmon (recipe follows)
Creamy Tomatillo dressing (recipe follows)
pico de gallo
fresh cilantro


Salmon

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Creamy Tomatillo Dressing

Ingredients

• 3 fresh tomatillos, peeled, cored, and cut into quarters
  
• 1 pkg Ranch buttermilk dressing ( I like to use a fiesta Ranch packet)
  
• 3/4 Cup Mayo
  
• 3/4 Cup buttermilk
  
• 1 Cup fresh cilantro
  
• 2 cloves garlic
  
• 1/4 tsp. crushed cayenne pepper
  

Directions

Put all of the above ingredients in a blender or food processor. Refrigerate at least 1 hour before serving. Should last in fridge for about 10 days.

I love Cafe Rio!

Here in our house we are big fans of Cafe Rio. I personally like the sweet pork, any way they serve it (salad, burrito, etc). I've tried a few different copy-cat recipes for the sweet pork, and finally found my favorite. I've made it many times, using it for salads or burritos. For our superbowl party I made the sweet pork for tacos. The blog I found that had this recipe also had the recipe for the rice, black beans and salad dressing. If you take the time to make it all, you'll have a Cafe Rio experience at home!

Depending on how you plan to serve this, you'll need a few other ingredients for assembly.

For Salad-
Tortillas (about 6 large)
Cheese)
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Guacamole (optional)
Tortilla Strips (can be found by the produce section at Smith's)
Parmesan cheese
Creamy Tomatillo Ranch (click HERE)

Here is how to put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED). Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!

For Burritos- lay tortilla on bottom of aluminum pan, sprinkle some cheese on it. Add a little rice, beans and pork. Fold up like a burrito then sprinkle more cheese on top. Stick in oven on broil for about a minute, or until cheese is melted.

Cafe Rio Sweet Pork
recipe from favfamilyrecipes.com

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Homemade Oreos

One of the many treats served at our Superbowl party were my Homemade Oreos. They were delicious as always and I'm sure I ate more than I should have; in fact, there are leftovers sitting my my counter right now staring at my just begging me to eat them!

Homemade Oreos
recipe from mychocolategarden.blogspot.com

Cookie:
2 boxes Devils Food cake mix
4 eggs
1 cup oil

Combine ingredients thoroughly. Roll into 1 inch balls. Place on lightly greased cookie sheet. Bake at 350 F for 8 minuted. Do not over cook. The cookies will not look done. Allow them to cool on wire rack.

Filling:
6 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
4 1/2 cups powdered sugar

Combine ingredients, mix until creamy and smooth. Add up to a 1/4 cup of powdered sugar if needed. Spread filling in between two cooled cookies.

Texas Pork Ribs and Mexican grilled Corn

Last year I kinda went on a ribs kick and every time we went out to eat, I wanted ribs! I know, real girly right? The servers were always a little confused when they brought out the meals and the ribs were for me. Anyway, I went searching for a great ribs recipe, and this is what I found. It totally lived up to all my expectations! You get really messy eating them, but it wouldn't be a true ribs experience if you didn't! I like to grill corn on the cob when I make these ribs, Tyler Florence has a great recipe for Mexican grilled corn that I've used many times.

Texas Pork Ribs
recipe from allrecipes.com

Ingredients

• 6 pounds pork spareribs
• 1 1/2 cups white sugar
• 1/4 cup salt
• 2 1/2 tablespoons ground black pepper
• 3 tablespoons sweet paprika
• 1 teaspoon cayenne pepper, or to taste
• 2 tablespoons garlic powder

Sauce (or you can cheat and just buy bbq at the store)

• 5 tablespoons pan drippings
• 1/2 cup chopped onion
• 4 cups ketchup
• 3 cups hot water
• 4 tablespoons brown sugar
• cayenne pepper to taste
• salt and pepper to taste
• 1 cup wood chips, soaked
  

Directions

1. Clean the ribs, and trim away any excess fat (rinse and pat dry, then remove membrane). In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
3. *Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
4. Preheat grill for medium-low heat.
5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

*I have to be honest, I haven't actually made the sauce like the recipe calls for, I just cheat and buy store bought bbq sauce.

I've made these ribs quite a few times and always get rave reviews! So if you're a ribs girl like me, give them a try!


Mexican Grilled Corn
recipe from foodnetwork.com

Ingredients

• 4 ears corn
• 1/2 cup mayonnaise
• 1 1/2 cups sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1 cup freshly grated Parmesan
• 1 lime, juiced
• Red chili powder, to taste
• 2 limes cut into wedges, for garnish

Directions

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Bananas Foster

One of Trent's favorite desserts is bananas foster so I found a recipe and made it for him on his birthday. (He's not a big fan of cake, so he gets other birthday treats) It was super duper easy and so so yummy. You should try it!

Bananas Foster
Recipe from allrecipes.com

Ingredients

• 1/4 cup butter
• 2/3 cup dark brown sugar
• 3 1/2 tablespoons rum or 1 tsp imitation rum extract
  
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 bananas, peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped walnuts (optional)
  
• 1 pint vanilla ice cream

Directions

1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

YUM!

Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile Salsa

I have a chicken enchilada recipe that I use every now and then, but was looking for something a little different. Of course I turned to my good buddy Tyler Florence. They enchiladas turned out super yummy! That Tyler Florence guy really knows his stuff!

Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe from Tyler Florence

Ingredients

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish
• Guacamole, optional

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve with sour cream and fresh guacamole.

Banana Crumb Muffins

I was looking for something I could do with my bananas that had been sitting on my counter a few days too long and found this recipe one day. I'm a big fan of banana bread, but these are even better! They're best hot out of the oven with a bit of butter!

Banana Crumb Muffins

Ingredients:

1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar

1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.	In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.	In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.	Bake in preheated oven for 16 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Red Velvet Cupcake Bites

Found this recipe at bakerella.com, a favorite site of mine for yummy baked goods. She is all about "mini" things, which I love! She has some of the cutest ideas ever, and they're all just as yummy as they are pretty. I also made these for our girls night (yes, we had plenty of treats, which I'm now regretting because I got stuck with all the leftovers).

Red Velvet Cupcake Bites
1 box Red Velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts (for cupcake top, I just used vanilla bark)
Candy Cup Mold (or mini muffin tin)
Sprinkles and m&ms for decoration

1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
2. Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
5. Melt chocolate bark and candy melts in microwave per directions on package.
6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
7. Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
9. Decorate.

Makes about 50. Store in an airtight container and they will last for several days.

White Bean Chicken Chili II

I know I already have a version of White Chicken Chili on here, but this is a different version. I got this from my friend Elyssa and it is yummy! We had girls night last Friday at my house and I made this for dinner and served it in soup bowls with corn bread. It's a little spicy, so the younger girls had chicken noodle. I have had it a couple times at Elyssa's house, but this is the first time I've made it. Definitely won't be the last!

White Bean Chicken Chili

2 tbsp Butter

3 tsp Garlic Powder

1 large Yellow Onion

1-2 lb chicken breast, cut into pieces

5 cans Great Northern White Beans

36 oz Chicken Stock

2 cans of chopped Green Chilies

2 tsp Cumin

2 tsp Oregano

2 tsp Sea Salt

1/2 tsp Pepper

1/2 tsp Cayenne Pepper (more if desired)

1 cup Heavy Whipping Cream

2 cup Sour Cream

3/4 cup Salsa Verde

Chop Onion and Chicken and saute in Butter and Garlic Salt (large pot, medium heat).

Drain and rinse Beans, then add Beans, Chicken Stock, Chilies, Cumin, Oregano, and Sea Salt to pot.

Simmer for 30 minutes, or for a couple of hours, depending on time you need it.

Remove from heat and add Pepper, Cayenne Pepper, Sour Cream, Heavy Cream & Salsa Verde.

Serves approximately 12-16 people (depending on serving size)

Peanut Butter Cups

I invited all the girls (sisters and nieces) over for a girls night sleepover last Friday. I made these as part of the spread of goodies. I am a huge fan of peanut butter/chocolate things (who isn't really??) so of course I ate way too many of these guys.

PEANUT BUTTER CUPS

INGREDIENTS
1 cup creamy peanut butter

1 cube butter

2 cups powdered sugar

1 package chocolate almond bark

DIRECTIONS
Mix together peanut butter, powdered sugar and softened (not melted) butter. Roll into balls. Melt chocolate almond bark. Put chocolate into bottom of molds. (I use a mini muffin tin or a heart mold ) Add peanut butter balls and flatten until covered by chocolate (you may need to add another dab of chocolate on top of peanut butter to cover completely). Refrigerate until set, about 15 minutes.