Cream of Cauliflower Cheese Soup

I got this recipe idea from a friend. I couldn't remember the exact ingredients so I found this online at food.com. We will be eating this at least once a week this winter. It's so amazingly good and even better as leftovers. Seriously try it!



Ingredients:

1 head cauliflower, washed and broken into flowerets {I had some fresh broccoli on hand that I also added...I think it made it better}
1/4 cup chopped onions
1/2 garlic cloves, minced
1/2 cup water
1 1/2 vegetable bouillon cubes {I used 1 can of vegetable broth}
2 ounces reduced-fat cream cheese, softened {or use regular}
1/2 cup evaporated milk {you could use half and half but I suggest the milk}
1/8-1/4 tsp salt, to taste
1/4 tsp pepper
1/4 tsp paprika
1 tsp parsley
1 cup shredded cheddar cheese or 1 cup shredded American cheese

1. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
2. Lower heat medium.
3. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
4. Add in shredded cheese; stir frequently until heated through and cheese is melted.
5. Remove from heat. Puree in batches in blender or food processor {I left mine with chunks}. Serve.

Ranch House Crock Pot Pork Chops & Parmesan Mashed Potatoes

Another find from Pinterest! Delicious and easy to make... my favorite combo!

What you need:

4-6 Pork Chops

1 packet dry Ranch seasoning mix

10 oz can cream of chicken soup (I used cream of mushroom since I had it on hand)

4 lbs peeled and diced potatoes

5 TBSP real butter

1 cup shredded parmesan cheese

6 cloves roasted garlic (see instructions below)

1 to 1 1/2 cups of warm milk

Salt & Pepper to taste

What to do:

Place pork chops, ranch seasoning and soup in medium crock pot on low for six hours (or high for four).

To roast garlic, preheat oven to 350. Wrap garlic bulb with skins lightly in tin foil and bake for one hour. Remove from foil and let cool for about fifteen minutes. Once cool enough to touch, remove skins from 6 cloves and mash completely in a bowl. Set aside.

Place peeled and chopped potatoes in a pot of cold water on stove top over high heat and bring to boil. Once water is boiling, cook for 10-12 minutes or until fork-tender. Drain and transfer potatoes to the bowl you will be mixing/mashing them in. Mix on low until potatoes are completely mashed; add remaining ingredients including the mashed roasted garlic. Season to taste. If you desire thinner mashed potatoes, add more milk.

Serve potatoes with pork chops and "gravy"... enjoy!

*Original recipe found here

Fruit Salsa and Baked Cinnamon Sugar Chips

I've never heard of fruit salsa and was intrigued when I came across this recipe. It. Was. Fantastic. If you're looking for something to take a party or a pot luck, this is it!

What you need:

2 kiwis, peeled and diced

2 golden delicious apples, peeled, cored and diced

6-8 ounces raspberries, cut in half

1 (16 oz) carton strawberries, diced

1-2 TBSP white sugar (to taste)

1 TBSP brown sugar (to taste)

3 TBSP fruit preserves (I used seedless raspberry)

For Chips:

10 (10 inch) flour tortillas

Melted butter or butter flavored cooking spray

1 cup white sugar

2 TBSP cinnamon

What to do:

In a large bowl, mix all the fruit, sugars and fruit preserves thoroughly and chill for at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with butter or cooking spray. Sprinkle each tortilla with desired amount of cinnamon-sugar mixture. Cut into wedges and arrange on a baking sheet. If you used cooking spray, spray the tortillas once more. If you used butter, it's not necessary to coat any further. Bake for 8-10 minutes or until crispy. Allow to cool for about 15 minutes and serve with fruit salsa the same day (otherwise the natural juices can make mixture runny). This can also be eaten with graham crackers or cinnamon-sugar pita chips. Enjoy!

*Original recipe found here

Guacamole Bruschetta

If you love guacamole, you will love this. A perfect match of creamy and crunchy... it was delicious!

What you need:

A loaf of french bread (I used a long, skinny one found in the bakery section)

1 clove of garlic

2 TBSP olive oil

2 tomatoes, chopped

2 avocados, chopped

1/3 cup red onion, chopped

1/3 cup cilantro, finely chopped

2 TBSP fresh lime juice

1/2 tsp salt

1/4 tsp pepper

What you do:

Preheat your oven to 400 degrees. Slice the french bread at a diagonal into 1/2" rounds and place on baking sheet. Toast the bread in the oven for 3 minutes, then remove and flip over and toast for another 3 minutes on the other sides. Remove the toasted bread and immediately rub with the clove of garlic. It's almost as though you're grating the clove against the bread. Brush the tops of the garlic-rubbed bread with olive oil and set aside. Now mix all the remaining ingredients in a bowl and spoon on to bread and serve!

*Original recipe found here

Cheddar Bacon Ranch Pull-apart Bread

If you haven't been on Pinterest yet, I highly suggest you go there immediately. I've found SEVERAL amazing recipes on there lately that I had to try. This bread was apart of a munch-fest some friends and I had and it was AMAZING!!!!

What you need:

1 loaf of unsliced sourdough bread (round is preferable)

8-12 ounces of sliced cheddar cheese

3 oz bag of real bacon bits

1/2 cup of butter, melted

1 TBSP ranch dressing mix (we used regular ranch dressing and it still worked)

What to do:

Preheat oven to 350 degrees. Using a sharp bread knife, cut bread going both directions without cutting all the way through the crust. Place cheese slices between all of the cuts. Sprinkle bacon bits all over the bread, making sure they get between the cuts as well. Mix together butter and ranch dressing and pour over bread. Wrap the entire loaf in foil and place on baking sheet. Bake for 15 minutes; unwrap and bake for 10 minutes more or until cheese is melted. ENJOY!

*Original recipe found here

Sweet Onion Pork Chops

picture from http://mysisterscucina.blogspot.com.

Before having baby number three I stocked my freezer up with freezer meals. This recipe froze beautifully and was simply delicious, even after being in the freezer for over a month. I've also made it and served it the same day. My kids and husband guy love this!

8 boneless pork loin chops
2 tbsp canola oil
1/2 cup brown sugar, packed
1/2 cup chopped sweet onion
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup French salad dressing
1/2 cup honey

Heat oil in a large skillet and brown pork chops on both sides. You will need to do them in batches. Once all are browned, put all pork chops back into the skillet. In a small bowl combine sugar, onion, ketchup, barbecue sauce, dressing and honey, stirring well. Pour sauce over pork chops, then bring to a boil. Once boiling, reduce heat to simmer, cover skillet and simmer for 12-14 minutes, or until meat is cooked through and tender. Cool completely and place in freezer container. Split into two if desired, ensuring equal amount of sauce goes in each.

On cooking day:
Thaw pork chops overnight. Heat skillet and add pork chops and sauce. Bring to a boil, then cover and simmer for 5-8 minutes, or until pork chops are thoroughly heated. Serve.

*I served this with brown rice and mixed vegetables

recipe found at: www.momsbudget.com

Crispy Chicken Roll Ups

picture from kraftrecipes.com

Holy freakin' yummo! This will rock your taste buds to the max! You know a recipe is good when the kiddos beg for more!!

6 boneless skinless chicken breast halves

12 slices smoked ham

6 extra thin Swiss cheese slices

2 eggs, beaten

15 saltine crackers, finely crushed (about 2/3 cup)

3 tbsp. butter, melted

Heat oven to 350 degrees.

Place chicken, top sides down, on cutting board; cover with ham and cheese.

Starting at one short end of each, roll up tightly. Secure with toothpicks.

Dip chicken in eggs, then roll in cracker crumbs until evenly coated on all sides.

Place in 13x9 glass baking dish coated with cooking spray, drizzle with the melted butter.

Bake for 40 minutes or until chicken is done and juices run clear. Remove and discard toothpicks before serving.

*I served this with brown rice and steamed broccoli.

http://www.kraftrecipes.com/recipes/crispy-chicken-roll-ups-55081.aspx

Cajun Alfredo Skillet

This was a huge hit with my kiddos! With a new little guy in the house I've been making more easy, hearty recipes. This definitely made it to the recipe book!

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tbsp. Cajun seasoning, divided (I used Emeril's Cerole Essence)

2 tsp. oil

1 cup each halved green and red pepper strips

1 onion, slivered

1/2 lb. smoked sausage, sliced, then halved (I used Oscar Mayer turkey sausage)

1 tub (10 oz.) PHILADELPHIA original Cooking Creme

1/4 cup milk

2 cups hot cooked penne pasta

Toss chicken with 1 tsp. Cajun seasoning.

Heat oil in large skillet on medium heat.

Add chicken and vegetables; cook 6 to 7 minutes or until chicken is done and vegetables are crisp-tender, stirring frequently.

Add sausage; cook 3 minutes, stirring frequently.

Add cooking creme, milk and remaining seasoning; cook and stir 2 to 3 minutes or until heated through.

Stir in pasta.

http://www.kraftrecipes.com/recipes/cajun-alfredo-skillet-122136.aspx

Crockpot Olive Garden Style Pasta Fagioli

Oh. My. Gosh. This tasted EXACTLY like Olive Garden's Pasta Fagioli soup and it rocked my entire world. Yes, even during the summer in 110 degree temps! I loved it THAT much. Not only that, it's easy... SUPER easy. The only disclaimer is that you *must* use a 6 quart crockpot or cut the recipe in half because it makes a lot. I had to borrow a neighbor's crockpot because mine wasn't big enough. So, there's that!

What you need:

1 lb ground beef, browned and drained

1/2 large onion, chopped

1 cup carrots, chopped

2 celery stalks, chopped

2 (14.5 oz) cans diced tomatoes (and juice)

1 can kidney beans, drained and rinsed

1 can white (great northern) beans, drained and rinsed

4 cups beef broth

1 jar (16.5 oz) spaghetti sauce

2 tsp oregano

1 tbsp tabasco

1/2 tsp salt

1/4 tsp black pepper

1 cup dry pasta (I used ditalini; added at the END of cooking time)

Directions:

1. Brown meat and drain; set aside to cool.

2. Cut up carrots, onion and celery. Add to empty crockpot. Drain and rinse the beans and add to crockpot. Add the whole cans of tomatoes and pasta sauce. Add the beef broth. Add the salt, pepper, oregano and tabasco. Finally, stir in the meat.

3. Cover and cook on either low for 8 hours or high for 4. When the vegetables are tender (about the last half hour of cooking time), add the dry noodles.

4. Once the noodles are tender, serve with parmesan cheese and enjoy!

*Original recipe found here

Szechwan Chicken & Peanuts

We got this recipe from my mother-in-law a few years back and forgot about it until recently! With my husband traveling a lot with the military, I rarely make anything he wants or craves because he's rarely here. But with him having a week off, he wanted to eat this badly so we pulled it out and I just had to share it! It takes a little time and effort, but it's worth it. So tasty!

What you need:

1 lb uncooked chicken, cubed

2 tbsp cooking sherry or sake

1 tbsp cornstarch

1 tsp salt

1/2 cup chunky peanut butter

1/3 cup soy sauce

2 tbsp sugar

2 tbsp water

2 tbsp parsley (or a big sprinkle of dried)

3-4 cloves minced garlic

6 tbsp vegetable oil

1 tsp tabasco

1/2 tsp crushed red pepper

1 tbsp sliced green onions (scallions)

1 tbsp minced gingerroot

1 cup dry roasted peanuts

2 quarts water

7 oz egg noodles

1/2 pound spinach leaves, rinsed and stemmed

Directions:

1. Blend wine, cornstarch and salt. Cover chicken with mixture and refrigerate for one hour.

2. Stir peanut butter, soy, sugar, 2 tbsp water, parsley, garlic, 1 tbsp of oil and tabasco sauce. Cover and set aside.

3. Heat 3 tbsp of oil in skillet until very hot. Add chicken and red pepper flakes. Stir fry 1-2 minutes or until no longer pink; set aside.

4. Add 2 tbsp more oil to pan. Heat onion and gingerroot for 15 seconds. Return chicken to skillet and cook until light brown.

5. Add peanuts and 2 tbsp peanut butter mixture or until chicken is covered in sauce.

6. Cook noodles according to package directions. During last 30 seconds or so, add spinach until limp; drain.

7. Mix all ingredients together in a bowl and enjoy!

Easy Eggless Chocolate Cake!

Sorry for the crappy quality picture... I realized I hadn't taken a good one as I was about to eat one of the last pieces of this tasty cake, so my husband took one with his phone! I found this gem while searching for a cake recipe that would take both minimal time and minimal ingredients. I had eggs on hand, but not enough for every other cake recipe I'd looked at. Then I saw this and thought I'd give it a try which was a double bonus because one of my kids is allergic to eggs! I'm a big fan and I'd recommend it to anyone who needed a sweet fix! I doubled the cocoa powder and added cinnamon on a whim and I think it turned out magnificently!

What you need (cake):

1 1/2 cups flour

1 cup white sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon cinnamon (optional... but so tasty)

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees; grease 8x8 cake pan.

2. Sift the dry ingredients together; make a well in the middle and add all the wet ingredients and then beat all together until smooth.

3. Bake at 350 for 30 minutes or until you can insert a toothpick in the middle and it comes out clean.

Frosting ingredients:

1/2 of a 1lb. box of powdered sugar

4 tablespoons (or half a stick) of butter, melted

1/8 cup of milk

1/2 teaspoon vanilla

Directions:

Combine all ingredients and beat until smooth. Add more powdered sugar if you feel it needs to be thicker and frost cake accordingly! ENJOY!

*Found and changed slightly from here

Southwestern Chicken Soup

1 cup chopped onion
3 garlic cloves, minced
6 cups fat free, less sodium chicken broth
¼ cup uncooked white rice
1 teaspoon ground cumin
1 (16 ounce) can Great Northern beans, rinsed and drained
3 cups chopped skinless, boneless rotisserie chicken breast
½ cup coarsely chopped fresh cilantro
½ teaspoon black pepper
¼ teaspoon salt
1 cup chopped seeded tomato
¾ cup diced peeled avocado (about 1 medium)
1 tablespoon fresh lime juice
6 lime wedges


Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté for 3 minutes. Add broth, rice, cumin and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper and salt; simmer 5 minutes or until chicken is thoroughly heated.
Remove from heat; stir in tomato, avocado, and juice. Serve with lime wedges. Yield 6 servings

(Serving size; 1 2/3 cups soup and 1 lime wedge)

lemon raspberry bars

Here I go again with a lemon dessert, surprise, surprise. I absolutely died over these, the crust was pure heaven to me. Actually, the whole thing was heaven. I can't wait to have these again. Perfect spring/summer treat, I think they would even be good without the raspberries.


I found these at Two Peas and their Pod and as soon as I saw them I knew I had to try them.

For the crust:

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:

2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

one pot lemon chicken & rice

photo from google

this simple "good for you" recipe is great for tight schedules and also delicious left over after flavors have a chance to meld together.

ingredients:

1 lb bonelss skinless chicken breast, diced into 1" cubes
1 TB extra virgin olive oil
3 cloves fresh garlic, grated
1 medium red onion, diced
1 cup carrots, sliced very thin
15 oz. low sodium all natural chicken broth
1 TB cornstarch
juice of two lemons
zest of the same two lemons
1 1/2 cups brown minute rice (uncooked)
1 1/2 cups broccoli, chopped rough
1/2 cup flat leaf parsley, chopped rough
1/2 cup cream of mushroom soup
fresh ground salt and pepper to taste

directions:

in a large, deep skillet, heat the olive oil over medium-high heat. add garlic, onion and carrots, saute for a few minutes.

season your chicken with salt and pepper

turn heat to medium and add chicken. stir often, rotating chicken so it browns on all sides.

meanwhile, combine chicken broth, corn starch, lemon juice, lemon zest and brown rice in a small bowl. also, salt this mixture.

once the chicken is cooked through, add your liquid mixture to the pan and turn heat back up to medium-high.

you want to bring the mixture to a boil. once it is boiling, add your parsley, broccoli and cream of mushroom soup. mix well and reduce to low.

cover and let simmer 10-15 minutes, until the liquid has been absorbed, the rice is tender and the dish is nice and creamy.

this recipe makes four servings.

my findings:
*make sure you use fresh broccoli, it just makes this dish better
*i had to add a cup or so of water after i added the broccoli so that it wasn't super thick.

Recipe found here
Sorry to Janetha in which I didn't give proper credit. Forgot!

Lemon Berry Trifle (Easter)

8 ounces fat-free cream cheese
3 3/8 ounces instant lemon pudding mix
1 cup skim milk
1 teaspoon lemon zest - grated
1/2 cup lemon juice
4 ounces Cool Whip Lite or fat free (I made my own whipped cream..much better)
4 1/2 ounces ladyfinger cookies - split (I left my whole)
1/4 cup strawberries - hulled and sliced or raspberries, left whole

In a food processor fitted with metal blade, combine cream cheese, lemon pudding mix, skim milk, lemon zest, and lemon juice. Process until smooth. Gently fold in Cool Whip.

Arrange 1/3 of ladyfingers in bottom of baking dish, bowl, or casserole dish. Spoon 1/3 of pudding mixture. Spread evenly. Arrange a 1/3 of strawberries over pudding mixture. Repeat twice. Cover with plastic wrap; refrigerate at least 4 hours.

*recipe from neighbor but changed a little by myself

Bunny Pancakes with Strawberry Butter

2 cups buttermilk baking mix
1 cup milk
2 eggs
1/2 cup plain yogurt
Assorted candies or fruit

1. prepare strawberry butter (recipe below); set aside. Preheat electric skillet or griddle to 375 deg.

2. Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet. With back of spoon. gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears.

3. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Decorate with candies or fruit to make face.

Makes about 12 (8-inch) pankcakes

Strawberry Butter

1 package cream cheese, softened
1/2 cup (1 stick) butter, softened
1/3 cup powdered sugar
1 1/2 cups fresh or thawed frozen strawberries

Place cream cheese and butter in food processor or blender; process until smooth. Add powdered sugar; process until blended. Add strawberries; process until finely chopped.

Makes 1 1/3 cups

*recipe and photo from tlc cooking

Mexican Shredded Pork Tostada's

picture courtesy of flicker

Made these for dinner this past week and thought I was in heaven. The meat is so amazing and flavorful! I hope you enjoy them as much as we did. We will definitely be making this often.

Meat:
2 pounds boneless pork butt, trimmed of excess fat and cut into 1-inch pieces
2 medium onions, 1 quartered and 1 chopped fine
5 medium garlic cloves, 3 peeled and smashed and 2 minced
4 sprigs fresh thyme
table salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14.5-ounce) can tomato sauce
1 tablespoon ground chipotle powder
2 bay leaves

Tostadas:
3/4 cup vegetable oil
12 (6 inch) corn tortillas
table salt

Garnish:

feta cheese
fresh cilantro leaves
sour cream
diced avocado
lime wedges

Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½-inch pieces. Set aside.

Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.

TO FRY TOSTADAS: Heat vegetable oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding metal potato masher in upright position on top of tortilla to keep it submerged, until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary). Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.

Serve!

*I found that I liked the complex flavor of chipotle powder, but two minced canned chipotle chilies can be used in it's place. Also, the pork can be prepared and refrigerated in an airtight container for 2 days. The tostadas can be made up to a day in advance and stored in an airtight container.

*recipe from neighbor

Thin Mint Cupcakes

While I'm sure Thin Mint cupcake recipes have been out there on the internet for years I'm going to pretend I'm clever in coming up with my own version. For that reason, I didn't even bother Googling the subject for fear that my own creativity would be tainted by others' ideas. So if this has already been done I apologize for the repeat recipe. If it hasn't you can applaud me for my genius. :)

Thin Mint Filling

26 Thin Mint cookies, finely crushed (I used a food processor)
4 1/2 ounces cream cheese, softened

Blend crushed Thin Mints and cream cheese until fully mixed. Shape into 1" balls, place on a baking sheet, and refrigerate while making the batter.

Chocolate Cupcakes
Recipe adapted from Family, Stamping and Food

24 Thin Mint Cookies
2 cups flour
1 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar
1/2 cup melted butter, cooled
2 eggs
1 cup milk
2 1/2 ounces Andes Creme de Menthe baking chips
1 tablespoon heavy cream

1) Preheat oven to 350 F. Line 24 cupcake wells with paper liners. Place a Thin Mint cookie in the bottom of each liner.
2) Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
3) Beat sugar and melted butter together on medium speed until well combined.
4) Add eggs and beat to combine.
5) Beginning with the flour mixture, add flour and milk alternately with three additions of flour and two additions of milk, beginning and ending with flour. Beat until just combined.
6) Fill cupcake liners 1/3 full with batter. Place Thin Mint truffle in the center of each and top with more batter until 2/3 full. Bake in preheated oven for 19-26 minutes or until tops of cupcakes spring back when lightly touched.
7) Cool in pan on rack for ten minutes, then remove from pan and transfer to a wire rack to cool completely.
8) While cupcakes are still warm, melt Andes baking chips and heavy cream in a saucepan over low heat until smooth. Spread a thin layer of chocolate on top of each cupcake.

Mint Buttercream
12 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
3 tablespoons heavy cream
1/4 teaspoon peppermint oil
Green food coloring (optional)

1) In a large mixing bowl, cream butter for 45-60 seconds.
2) Add powdered sugar and beat until the mixture comes together.
3) Scrape down the sides of the bowl and add heavy cream, peppermint oil, and food coloring (if desired). Beat until combined and then beat an additional 45 seconds. If necessary, add more powdered sugar for desired consistency.

San Francisco Crockpot Chops

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. (I accidentally added this during the cooking phase instead of after and it still turned out great!) If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve over rice and enjoy!


*Recipe found here

Overnight Cinnamon Rolls

My husband and I saw Alton Brown on his food network show make this recipe and I just couldn't resist. The process was much easier than I thought it would be and the final results will rock your taste buds!

DOUGH:

4 large egg yolks, room temperature

1 large whole egg, room temperature

1/4 cup sugar

6 tablespoons unsalted butter, melted

6 ounces buttermilk, room temperature

4 cups all-purpose flour, plus additional for dusting

1 package instant dry yeast, approximately 2 1/4 teaspoons

1 1/4 teaspoons kosher salt

cooking spray

FILLING:

1 cup light brown sugar, packed

1 tablespoon ground cinnamon

pinch salt

1 1/2 tablespoons unsalted butter, melted

ICING:

1/4 cup cream cheese, softened

3 tablespoons milk

1 1/2 cups powdered sugar

DIRECTIONS:

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and the buttermilk. Add approximately 2 cups of the flour along with the yeast and salt, whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but about 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 more minutes or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9x13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into a 18 by 12-inch rectangle. Brush the dough with the 3/4 ounces of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long side nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees.

When the oven is ready, place the rolls on the the middle rack and bake until golden brown, about 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

recipe found here: http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html

My Favorite Whipped Chocolate Ganache Frosting

12 oz chocolate chips (or you can go all out and use 12 oz good quality chocolate!)
1 1/2 c. Heavy Whipping Cream

Heat cream over medium low heat until it just comes to a simmer, stirring constantly. Pour the simmering cream over the chocolate chips that have been placed in a mixing bowl. Stir until chocolate is melted and combined with the cream. Allow to cool at room temperature...overnight on the counter is best, but one hour in the freezer will do! Once it's at room temperature, use a mixer to beat the mixture for 2-3 minutes until light and fluffy. Use to frost cakes or cupcakes.

Herb-Roasted Potatoes

These make a great side dish for any meal. They are crunchy on the outside and soft in the middle, and everyone (including my kids) love them.

¼ cup olive oil
1 ½ tablespoons fresh lemon juice
2 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
¼ tsp dried oregano
¼ tsp salt
¼ tsp ground black pepper
3 russet potatoes (about 2 ¼ pounds), scrubbed (do not peel), cut into ½ -inch cubes

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

*recipe from my mom

Black Pepper Chops with Molasses Butter

These pork chops are amazing! I didn't really know what to expect. I got the recipe from those little recipe cards they give you in the grocery store... it sounded very unique and I thought they would either be awesome or terrible. They were better than awesome - sooooo delicious-melt in your mouth! Can't wait for you to try them!



4 pork loin chops,
1 1/2 inches thick
1/4 cup butter, softened
1 Tb molasses
1/2 tsp lemon juice
4 Tb coarsely ground black pepper

In a small bowl blend butter, molasses and lemon juice with a fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over medium-hot heat for 12-15 minutes, turning once. Top each chop with a tablespoon of molasses butter -let it melt.

Shrimp Scampi

I've made a few different shrimp scampi recipes and took the best of what I liked out of those recipes to come up with my own yummolicous recipe.

4-5 tablespoons Extra Virgin Olive Oil (EVOO)

3/4 stick unsalted butter

5 cloves garlic, chopped

salt and pepper to taste

pinch of red pepper flakes

1-2 tablespoons parsley flakes

1/2 cup lemon juice

about 1 pound (or more) of shrimp, peeled and deveined

Your favorite cooked pasta

1. Go ahead and prepare your pasta so it'll be ready when the scampi is ready.

2. Heat the EVOO and butter in a large skillet over medium-high heat. Add the garlic and cook for about a minute.

3. Turn heat to down to medium. Add shrimp. Sprinkle with salt, pepper, and red pepper flakes.

4. Heat for 3-4 minutes or until shrimp is cooked through and pink (you don't want to over cook the shrimp or it will become rubbery).

5. Add in lemon juice and parsley and cook for about another minute.

6. Take the shrimp off the heat if the pasta isn't ready. When pasta is ready pour shrimp scampi on top.

Cheddar Bay Biscuits

I made these for the first time hoping that they would turn out right and holy heck! They were amazing!

2-1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 tablespoons bold butter (1/2 stick)
1/4 teaspoon garlic powder
1 heaping cup grated cheddar cheese

Brush on Top:
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
pinch salt

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. (I just used a spoon and made a ball with my hands.)
4. Bake 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Makes one dozen biscuits.
*Where this recipe was found is unknown.