Steaks with Mustard Sauce

4 beef steaks (your choice)

pepper

2 cloves minced garlic

1/3 cup balsamic vinegar (or dry red wine if you have it)

1/3 cup beef broth

2 tbsp mustard

Coat both sides of steaks with pepper. Heat olive oil in skillet over medium-high heat. Cook steaks until done on each side.

Add garlic, stirring until golden brown (feel free to add more olive oil to keep garlic moist, remember if it gets too brown it gets bitter). Add vinegar (or wine) and broth and bring to boil. Remove steaks from skillet, covering to keep warm. With whisk, stir in mustard until well blended.

Serve sauce over steaks with potatoes, veggies and rolls.

[click here for printable version]

The Biggest Baddest Birthday Cake Ever

I'm sure I've mentioned that baking is not my thing. I'm getting better at it, learning to be more patient with things and so I've been baking more often than in the past. For Joe's 3rd birthday I attempted to make a fire truck cake (which turned out pink and definitely NOT very fire truckish looking) and that was my last attempt at cake art. This year, knowing that I really wanted to make up for not making a cake for his birthday last year, I did tons of research. Found the the best ways to do things and then committed myself to cake for an entire weekend.

Joe and I agreed on a vertical layer cake. I followed I Am Baker's tutorial [click here]. I made mistakes. I was impatient. The results are less than perfect but the grin on The Spawn's face would have fooled ya. He thought the cake was awesomeness wrapped in a burrito. [Please don't ask why, but everything cool at our house has to be wrapped in a burrito. We're weird.] I'm kind of looking forward to the next birthday cake adventure, which will be The Diva's in October, so lots of time to practice! [I've already been told she wants Tinkerbell. God help me.]

Kelley's Trail Mix

My dear friend Kelley gave me this recipe years ago. I finally got around to trying it - it's a huge hit with The Spawn and Diva! I did burn the pretzels slightly, so I'll need to reduce the baking temp next time I make this.

3 cups of chex cereal (rice, wheat or corn)

2 cups of cinnamon teddy grahams [I like goldfish cinnamon grahams]

2 cups of pretzels
3 tablespoons of butter
2 tablespoons of honey
yogurt covered raisins [I used 6 oz yogurt covered cranberries]
chocolate candies or chips [I used about 1/2 cup M&M's]

Mix cereal, grahams and pretzels together. Melt butter and honey together (make sure butter is melted). Pour butter/honey mixture over the cereal/grahams/pretzels.

Bake for 12 minutes at 350 degrees. Take out and let cool. The bears will be mushy right out of the oven but will harden back after sitting out to cool!

Add yogurt covered raisins and chocolate candies.

Tortellini Soup

I saw this recipe over at Annie's Eats and knew I had to make it. Spinach and tortellini in a SOUP. A SOUP! I like soup. I love tortellini. I love love this recipe. It's my new favorite. All I need is peanut butter frosting and this soup (um, probably not mixed together) and I can take over the world. It is absolutely the perfect thing after a hectic day in the snow. And for taking over the world.

1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.

[click here for printable version]

Propose to Him Banana Cupcakes

Bananas + Peanut Butter = Heaven. I'm not sure why I held off making these for so long. Well, yeah, I do. I'm not a baker and the idea of making frosting scares me. I fear no more. Incredibly easy and super yummy (did I mention that it's bananas and peanut butter?) these cupcakes rock. Also check out my awesome attempt at frosting "fancy".

Banana Cupcakes:
1-1/2 cups sugar
1 stick unsalted butter, softened
2 large eggs
1-1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1-1/4 cups ripe banana mashed

Preheat oven to 350 degs F.

Cream butter and sugar with a mixer until light and fluffy.

Add eggs and vanila and mix until batter is smooth.

Combine all dry ingredients and mix into batter in 3 parts, alternating with buttermilk. Reduce speed to low and mix for 2 more minutes.

Line cupcake pan with wrappers. Using a spatula, gently fold mashed bananas into batter. Scoop into cups until 2/3 full.

Bake for 25 minutes and let cool.

For Frosting, combine:
2 cups powdered sugar
1 stick softened unsalted butter
1 tsp vanilla
Add:
1 cup creamy peanut butter
3 tbsp milk
Mix until spreadable.

Makes 18. (or 24)

[click here for printable version]

Cheesy Chicken Enchilada Casserole

This was a really good casserole. I used cream of potato soup which added a little heartiness to the dish. I also replaced the Velveeta cheese with Colby Jack shredded cheese. I didn't use an entire bag of chips and made this in an 8 x 8 dish.

4 bone-in chicken breasts
1 small onion, chopped
4 ounces chopped green chilies
10-1/2 ounce can cream of chicken soup
10-1/2 ounce soup can milk
Velveeta cheese
11-1/2 ounce bag tortilla chips
salsa or picante sauce

Boil chicken breasts, cool, debone, and coarsely chop.
Crush enough tortilla chips to cover bottom of a 9x13 pan. Layer chicken over the chips.

Mix together onion, green chilies, soup, and milk. Pour over the chicken. Place Velveeta slices all over the top. Crush enough tortilla chips to cover the cheese.

Bake at 350 degrees for 25 minutes. Garnish with salsa and sour cream.

[click here for printable version]

Surprise Cupcakes

It's been awhile since I made this recipe and I remembered that there were some tweeks that needed to be made. I decided to make these when a co-worker reminded me of the recipe and The Diva needed a treat for her Valentine's party at daycare. I let her pick out the cake flavor and frosting, she decided to go with strawberry cake (kind of fitting for the holiday) and a fun white frosting with colored chips in it. Turned out to be a yummy combination!

1 pkg cake mix
3 eggs
1 cup mayonnaise (I use Hellman's) - I reduced this to 3/4 cup mayonnaise because I bought a super moist cake mix. I was short mayo so I actually used 1/2 cup mayo and 1/4 cup sour cream
1 cup water
1 pkg break & bake refrigerator cookies (we like chocolate chip)
frosting

Preheat oven to 350 degrees. Line muffin pan with liners (makes 24).

Combine cake mix, eggs, mayo and water in large bowl, mixing well.

Fill liners 1/2 to 2/3 full. Break each cookie dough square in half and roll cookie dough into balls. Using a whole dough square will result in an undercooked cookie middle (which isn't as good as it sounds). Push dough ball to bottom of filled cupcakes. Don't worry if the batter doesn't cover the dough, as they bake the cupcakes will rise and cover it.

Bake for 19-22 minutes. Allow to cool before frosting.

[click here for printable version]

Breakfast Sausage and Egg Casserole

Sonya Says: "It is always nice to have something quick to fix when you have overnight company. My sister introduced me to the idea of the Sausage and Egg Casserole, because you can fix it the night before, with little preparation, and put it in fridge and then heat it up the next morning while you sip coffee with your overnight guests. We have often fixed this when going to the river house with my sis and also for Christmas morning. You can be creative with the type of sausage, the type of cheese, and the type of bread you use, giving you a different flavor each time."

So, I'm finally getting around to trying this recipe. I made it in an 8x8 dish. I wasn't sure if Sonya meant to actually layer the ingredients in multiple layers like lasagna or in a single layer, so I made it like lasagna layers and it turned out really good - except that I forgot the cheese and milk, which is probably why this fit as layers in an 8x8. [Have I ever mentioned that I'm terrible at following recipes?] I also used pre-cooked sausage links to take out some of the prep time.

1 pkg. of sausage (your choice)
6 eggs, slightly beaten
2 cups of milk
1 tsp. salt
Dash of pepper
Pilsbury Crescent Rolls-- enough to cover a casserole dish.
2 cups grated cheddar cheese
You can add other ingredients like chopped onion and green pepper if you desire.

Brown the sausage in skillet, and saute the onions and green peppers, if you chose to add those to the recipe.

Mix eggs, milk, salt, pepper until blended.

Grease the casserole dish and layer the ingredients with the Crescent rolls lining the bottom of the dish. Add sausage, pour on the egg mixture. Add the 2 cups of grated cheddar cheese.
You may make the night ahead and put in the fridge for the next morning, or bake immediately.

Bake at 350 for 45 minutes.

Recipe courtesy of my friend Sonya.

[click here for printable version]

China Chops

4 boneless pork chops
1/4 cup rice or white wine vinegar
3 tbsp soy sauce
1 tbsp honey
1/2 tsp hot pepper sauce
1 tsp ground ginger
1 tsp olive oil
1 tsp sesame oil
4 cloves garlic minced

In small bowl, mix together vinegar, soy sauce, honey, hot pepper and ginger.

Heat both oils in a skillet over medium-high heat. Add pork chops and cook until nicely browned on each side. Add garlic and stir constantly until garlic is very light brown in color. (If you let it get too brown, it will be bitter.) Reduce heat to low.

Add the vinegar mixture, cover and cook until chops are finished. (10 - 15 minutes depending on preferred doneness.) Sauce will be slightly thickened, but you can remove chops and allow sauce to thicken for a few more minutes. Pour sauce over chops.

Serving Suggestions: Serve on a bed of raw spinach. The heat from the pork will wilt it perfectly. Add baked squash, start your squash before you start cooking anything. Or serve with brown rice. Can also make this using chicken thighs instead of pork chops.

Recipe from The Dinner Diva.

[click here for printable version]

Pumpkin Cream Cheese Muffins

One of my favorite treats at coffee houses are pumpkin cream cheese muffins. And they're expensive! I am really really excited about this recipe. I found it over at Annie's Eats and had to try it. Anyone who really knows me knows that baking is not my thing, but I'm getting better. I made half a recipe (12 muffins with filling + a dozen mini muffins without filling) and think these are possibly the closest thing to heaven. I thought the cloves were slightly overwhelming, so next time I'm going to cut the amount further or omit altogether. The recipe makes a lot of topping, but trust me, use all off it. You won't regret it. These are probably going to be a year round staple.

For the filling:
4 oz. cream cheese, softened
1/2 cup confectioner's sugar

For the muffins:
1-1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves (need to reduce)
1/2 tbsp plus 1/2 tsp pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 cup sugar
1 cup pumpkin puree
2/3 to 3/4 cup vegetable oil (I used 3/4 because my math was off and it was fine)

For the topping:
1/4 cup sugar
2-1/2 tbsp flour
3/4 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces

To prepare filling: Combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1-1/2 inches in diameter. Smooth plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least two hours.

To make muffins: Preheat oven to 350 degrees. Line muffin pans with paper liners (for the mini muffins I just spritzed with cooking spray). In a medium bowl, combine with flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make topping: Combine sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks [your fingers work really well too... just saying] until the mixture is coarse and crumbly. Keep in fridge until ready to use.

To assemble the muffins: Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the topping mixture over each of the muffin wells.

Bake for 20-25 minutes (10-12 minutes for mini muffins). Transfer to a wire rack and let cool completely before serving.

I wrapped a few of the muffins individually in saran wrap and placed in a freezer bag, to keep in the freezer.
[click here for printable version]

Chinese Crockpot Chicken

Another one of my favorite chicken recipes. Usually when I make this I shred the chicken and serve wrapped in a tortilla with rice and lettuce leaves. If I can't find a whole chicken on sale, I use chicken thighs and cut the recipe and cooking time in half.

1 whole chicken

1/4 cup soy sauce

1/4 cup orange marmalade

4 tbsp ketchup

6 cloves garlic

1 onion sliced

salt & pepper

Rinse chicken inside and out. Place in crockpot.

Combine soy sauce, marmalade and ketchup and pour over the top of the chicken.

Add garlic and onions, salt & pepper to taste (less salt because of soy sauce).

Put the lid on the crockpot and cook on low for about 10-12 hours. Chicken should be falling off the bone when ready.

Serve with steamed broccoli, brown rice and cooking sauce (degreased).
[click here for printable version]

Lemon Pineapple Baked Chicken

This is one of my favorite ways to make chicken. Super easy and the light flavors of lemon and pineapple make me think of warmer weather - perfect when it's 20 below outside.

20 oz. can pineapple chunks in juice
2 garlic cloves pressed (I mince)
1 tbsp cornstarch
1 tsp Worcestershire sauce
2 tsp dijon mustard
1 tsp dried thyme
salt and pepper to taste
1 lemon thinly sliced
6 chicken breast halves

Preheat broiler. Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and thyme. Set aside.

Arrange chicken in shallow pan. (I usually give them a very light drizzle of olive oil.) Sprinkle with salt and pepper. Broil until browned on both sides. Give the sauce another stire and pour over the chicken.

Bake at 350 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and lemon slices around chicken, baste with the sauce in the pan and continue baking for about 5 minutes longer.

Serving suggestions: serve on brown rice with veggies and baked potatoes on the side.

Recipe from: The Dinner Diva
[Click here for printable version]

Crockpot Macaroni and Cheese

I've never had homemade macaroni and cheese. I don't know if this was really what it was supposed to taste like, but I thought it was okay and the kids didn't like it at all. Maybe The CC and I are a little weird, but we like the stuff that comes in the blue box better...

8 oz. dry elbow macaroni
3-4 cups (about 3/4 lb.) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/4 tsp. pepper
chopped onion to taste

Combine all ingredients, except 1 cup of cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.

Cover. Cook on low for 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Variation: You can add some extra zest, add 1/2 tsp. dry mustard when adding ingredients.

Recipe found from: Sonya
[click here for printable version]

Orange Chicken Rice Bowl

1 lb bonelss skinless chicken breasts cut into strips
1/4 cup Asian toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked rice
1/4 cup chopped peanuts [note: I used a few tbsp sesame seeds instead]

Heat large nonstick skillet on medium-high heat. Add chicken and stir fry until done.

Stir in dressing and juice. Bring to boil. Add vegetables and cook until heated through, stirring occasionally.

Serve over rice. Sprinkle with nuts.

[click here for printable version]

Baked Pretzels (ABM)

I was slightly disappointed with how these turned out. I thought they'd be darker in color. I think next time I'll try a dark beer (I used good ole Miller Lite). I also did not roll the dough into a rectangle and cut into strips, I formed mine into half-palm sized balls and rolled out into little "snakes" to make into pretzels. Both kids had fun making these. Eat quickly because they do not keep well.

For Dough:
1 cup beer
1 Tbsp margarine
2 Tbsp white sugar
1 tsp salt
3 cups all-purpose flour
3/4 tsp active dry yeast

For baking:
1 egg
1 Tbsp warm water (around 110 degrees if you want to be anal)
2 Tbsp kosher salt

Place dough ingredients into bread machine. Mix using dough cycle.

When cycle is complete, remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14x9 inch rectangle. With a sharp knife, cut into 14x1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle. Cross ends at top. Twist ends once and lay over bottom of circle. Place on greased sheets. DO NOT LET RISE.

Combine lightly beaten egg and water, brush on pretzels. Sprinkle with salt. Bake in a preheated 350 deg oven for 18-20 minutes or until done. Remove from sheets and cool on wire rack.

[click here for printable version]

Granny's Pork Chops

4-6 boneless pork chops

2 granny smith apples

1 tablespoon cinnamon

1 tablespoon nutmeg

1/4 cup brown sugar

I also add a little bit (less than 1/4) of onion, and dried berries and chopped pecans if I have them on hand.

Core and slice apples.

Sprinkle each side of chops with Cinnamon and Nutmeg. Sear both sides of chops. Reduce heat to medium-low.

Place apples and brown sugar on top of the chops. Allow to cook until desired temperature is reached (I cook mine to 155 degrees).

Swiss Ham Ring-Around

1 tablespoon butter or margarine, softened
2 tablespoons parsley flakes
1 1/2 teaspoons onion flakes
2 tablespoons mustard
1 teaspoon lemon juice
6 ounces shredded swiss cheese
1 cup chopped broccoli, cooked [I used mixed veggies]
1 cup diced ham, cooked
8 ounces Pillsbury Refrigerated Crescent Dinner Rolls

In a large bowl, mix butter, parsley, onion, mustard, and lemon juice. Add cheese, broccoli, and ham. Set aside.

Separate dough into 8 triangles. On a greased cookie sheet, arrange dough in a circular fashion with the bases overlapping. Spoon filling in a ring over the bases of the triangles. Fold triangles over the filling and tuck the tip into the base.

Bake at 350 degrees for 25 to 30 minutes.

Greek Pasta Salad

 I have made this several times in smaller batches. I have omitted the chicken broth, substituted Italian Seasoning for basil and oregano, used different flavors of feta and added kalamata olives. One of my new favorites!

1 lb pasta
1/2 cup nonfat chicken broth
2 tablespoons olive oil
2 tablespoons balsamic vinegar or white wine vinegar
3 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
4 ounces feta cheese, crumbled
6-8 ounces spinach, washed, dried and chopped
1 cucumber, peeled and chopped
1/2 small red onion, very thinly sliced
1 dash fresh ground black pepper
1 dash salt (optional)
10 cherry tomatoes, quartered

Cook the pasta until al dente.

In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.

Drain pasta and place in a large bowl. Add broth mixture, feta, spinach, cucumber, and onions, toss well. Season with pepper and salt. Add the tomatoes and toss gently.

Pumpkin and Black Bean Soup

I did not like this recipe, but I'm going to keep it posted for others to try.

1 tbsp canola oil
1 tbsp butter
1 medium onion, finely chopped
14.5 oz can chicken or vegetable broth
14.5 oz can diced tomatoes undrained [I omitted]
15 oz can black beans, drained and rinsed
15 oz can pumpkin puree
1/2 cup heavy cream
1-1/2 tsp curry powder
1 tsp ground cumin
3 pinches cayenne pepper
coarse salt to taste

Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and saute, 5 minutes, until tender. Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne, and a few pinches salt. Simmer 5 minutes and adjust seasonings. Serve with guacamole and tortilla chips.

Avocado Dip

This goes very well with sweet potato fries and on hamburgers or turkey sandwiches...

1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, chopped
1 lime, juiced

Place all ingredients into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper to taste.