Father's Day Sandwish

1 loaf hearty multi grain bread
2 TB water
1 TB powdered horseradish dip
8 oz cream cheese, softened
6 slices cheddar cheese
7 oz roast beef
hand full of dark greens
few slices of red onion
1 tomato, sliced

Preheat oven to 350 degrees.  In a small bowl mix together water and horseradish dip.  let stand for 5 minutes.  Cut the ends off of the loaf and then cut down the middle, length wise. Spray a baking sheet with cooking spray and place the two halves on the pan.  the inside of the bread should be facing up.  Mix together the cream cheese and horseradish dip.  Spread a generous amount onto both halves of the bread.  ( I had left over cream cheese spread.  So I'll use it on something else later.)  Then place 3 slices of cheese on bottom half of loaf.  Then spread out the roast beef.  Top of with remaining cheddar, greens, onion, and  tomato.  Bake for about 8 minutes so the cheese can melt.  remove from oven and slice the loaf into smaller sandwiches and enjoy!

PB&J Cookies

I was trying to come up a cute idea for my daughters teachers for their thank you gift.  I found the pencil vase and print outs on Pinterest.  The vases are super easy to make.  I went to the dollar store and bought a round glass and 3 packs of 12 pencils.  I then hot glued the pencils to the glass and then tied a ribbon and tag around the middle.  Now for the cookies...

PB&J Cookies

1 c. butter, soften
1 c. sugar
1 tsp. vanilla
1 egg
3/4 c. peanut butter
1 1/2 tsp. baking powder
2 1/2 c. flour

Strawberry Jam Frosting

1/2 c. butter, soften
3 Tbs. strawberry jam
2 c. powder sugar


Preheat oven to 350.  With a hand held mixer or standing mixer beat together 1 c. butter and sugar until light and fluffy.  Add in vanilla and egg, until well incorporated.  Next beat in peanut butter.  Last, add powder and flour until mixture is completely combined.  With a one inch cookie scoop create 8 balls.  place them evenly on baking sheet and make criss crosses with a fork so the dough is slightly flattened.  Bake for 8 to 10 minutes or until golden brown.  Continue this process until dough is gone.

Again with a mixer beat 1/2 c. butter and jam together until well incorporated.  A 1/2 c. at a time add in powder sugar.  When the cookies has completely cooled, pipe frosting onto one side of a cookie and then sandwich another on top.

use a zip lock bag as a piping bag

Pasta Salad

Pasta Salad

10 oz ditalini noodles, cooked
6 oz olives, sliced
12 oz roasted red peppers, chopped
2 c. broccoli, chopped into bite sized pieces
1/2  c. green onion, chopped
1/2 c. Asiago, grated

3/4 c. Greek yogurt, I use Greek God (Honey), my favorite brand.
1/4 sour cream
1 Tbs. fresh dill, chopped
1 tsp. apple cider vinegar

salt and pepper for taste

Combine the first 6 ingredients.  In a separate bowl combine, yogurt, sour cream, dill and vinegar.  Stir dressing over the pasta mixture until well combined.  Add salt and pepper for taste.  Enjoy!

Nutella Puppy Chow

One night my husband was craving something sweet.. So we brain stormed and came up with. Nutella puppy chow. Super simple and super good. Enjoy!

Nutella Puppy Chow

2/3 c nutella
1/2 c smooth peanut butter
4 c chex cereal
1 1/4 powder sugar

Melt the nutella and peanut butter. In a large bowl with a lid mix the chex and nutella mixture. Add powder sugar.  Place the lid on bowl and shake until chex is well coated.

White Chicken Chili

White Chicken Chili

1.5 lbs chicken breast
3 c. chicken broth
12 oz beer, i used a summer shandy
1 yellow onion, chopped
3 cloves garlic, minced
2 tsp. sea salt
1 tsp pepper
1 Tbs. chili powder
1 tsp. cumin
1/4 tsp  cayenne pepper
juice of one lime
2 15 oz cans white beans
2 15 oz cans pinto beans
1 14 oz can corn
2 10 oz cans rotel tomatoes w/ chilis
1 c. heavy cream
2 c. cheddar cheese

In a sauce pan, bring heavy cream to a light boil.  Reduce heat and slowly stir an cheese until completely melted.  Set aside.  In a large crockpot add all of the above ingredients including cheese sauce.  Stir until well incorporated.  Set on low heating for six to eight hours or until chicken is completely cooked and falls apart easily.  Before serving shred chicken in the crockpot and stir. Enjoy!

Hot Cha Cha Burritos

Hot Cha Cha Burritos

1 lb hot Italian sausage
1/2 red onion, diced
2 garlic cloves, minced
2 Tbs. olive oil
1 c. corn
1 15 oz. can black beans, drained and rinsed
1/2 c. cilantro, minced
1 lime, squeezed
1 c. Pace Mango and Habanero Salsa
2 c. rice
2 c. cheddar cheese
10 tortilla shells


In a large frying pan brown Italian sausage with olive oil, onion and garlic.  In a sauce pan prepare rice according to package directions.  Once sausage is fully cooked set burner to a simmer and stir in corn, black beans, cilantro lime juice, salsa and rice. Let cook for an additional 5-8 minutes.   Preheat Oven to 350 degrees.  Spray a baking sheet with cooking spray and start assembling burritos.  I but down some cheese on to a tortilla shell and then a healthy helping of burrito mixture.  Fold the shell so innards are concealed. Makes about 10 burritos (perfect for freezing for a later date.)  Spray the top of the burritos with cooking spray as well and bake for 10 minutes.  Enjoy!

Sweet Potato Bowl

Sweet Potato Bowl

serves 2

3 sweet potatoes, cubed
1/2 c olive oil
1/2 c water
1 tsp cinnamon
sea salt
sweet basil

spinach
2 roma tomatoes, diced
4 eggs

1/3 avocado, chopped
1/2 c greek yogurt
1/2 mayonnaise
couple dashes Worcestershire sauce
dash siracha

Preheat oven to 375.  in a large bowl combine potatoes, oil, water and cinnamon.  spread out unto a greased baking sheet. Bake for 20 minutes, flip to potatoes over and bake for an additional 15 minutes. When fully cooked dash with salt and basil.   Meanwhile, in food processor, combine avocado, yogurt, mayo, and sauces. Poach eggs.

Assemble:

In a bowl place potatoes first, then a handful of spinach, a dollop or two of avocado, then 2 eggs, top of with tomatoes.  Enjoy!

Pulled Pork and Twice Baked Sweet Potatoes

Pulled Pork

3.5 lbs pulled pork
1 yellow onion, chopped
3 garlic cloves, minced
1 c. chicken broth
1 Tbs. brown sugar
2 tsp. sea salt
1 tsp pepper
1/2 tsp. cinnamon
1/2 tsp. chili powder
1/4 tsp. cayenne pepper

buns
BBQ sauce, optional


Place all above ingredients into a crock pot and set on low for 6-8 hours or high for 3-4 hours. Pork should be tender and easy to shred.

Twice Baked Sweet Potatoes

2 sweet potatoes
1/2 red onion, sliced
1 Tbs. brown sugar
1 c. smoked Gouda, shredded
1/2 lb bacon, cooked and chopped
1/2 tsp. cinnamon
1/3 c. heavy cream or milk.

Preheat oven to 425 degrees.  Cut sweet potatoes in half and place onto a baking sheet.  Bake for about 45 minutes or until cooked through. (You should be able to remove the sweet potato easily from the skin.)  Let potatoes cool for about 5-10 minutes. While waiting for potatoes to cool, caramelize the onions in a frying pan. Place 1-2 Tbs of olive oil, onion and brown sugar in pan and saute for 5-10 minutes or until onions are translucent,  Scoop out the potatoes from the skin and place into a bowl.  Set skins aside. Add 1/2 c of Gouda, bacon, cinnamon, and cream to potatoes.  With a mixer beat until well combined.  Scoop the potatoes evenly into the skins, top off with onions and remaining cheese.  Bake for another 15-20 minutes.  Enjoy!

Shrimp Tacos

Shrimp Tacos

8oz of shrimp, cooked
2 cloves garlic, minced
1 lime, squeezed
1/4 tsp crushed red pepper
Olive oil

Slaw

3 c chopped brussel sprouts and kale
1/2 c lemon and garlic vinegarette
1/3 c mozzerella

Pico

6 Roma tomatoes, chopped
3 green onions, chopped
1/3 c cilantro, chopped
1 lime, squeezed
1 garlic clove, minced

Tortilla shells

Optional: avacado,cheese and sour cream

In a medium sized bowl mix all slaw ingredients together.  In another bowl mix together pico ingredients.  Place both into the fridge and let them chill while preparing the shrimp.  In a sauce pan, add 2 Tbs of olive oil, shrimp, garlic, lime juice and pepper.  Saute so that all the flavors mingle.  About 5 minutes.

Assemble: Take a tortilla shell and put a generous helping of slaw down, then shrimp, then pico.  Top it of with avacado, cheese and sour cream. Enjoy!

Northern White Beans Tuscan Soup

Northern White Bean Tuscan Soup

1 lb sweet Italian sausage
1 c heavy cream
1 c shredded smoked Gouda
1 8oz can diced tomatoes w/ chili's, drained
2 14 oz cans northern white beans, drained
1 packed cup chopped kale
1 onion, diced
2 cloves garlic, minced
4 c chicken broth
1 tsp. Italian seasoning
1/3 tsp smoked paprika
Salt and pepper for taste


Brown sausage until fully cooked. Meanwhile in a large pot, add about 2 tbs of olive oil, onion, garlic and kale.  Saute for about 5 minutes or until onions are translusant.  Reduce to a simmer.  Add in sausage, tomatoes, beans and broth. Stir.  In a small sauce pan , bring cream to a rolling boil. Stir in Gouda until melted.  Add cheese sauce to soup and stir until well incorporated. Stir in spices.   Simmer for about 20 minutes covered.  Enjoy!

Apple Sauce Eggrolls

I made a ton of apple sauce this year and I was thinking about what yummy creations I could make with it.  I had eggroll wrappers left over from another meal and that got me thinking.....Enjoy!

Apple Sauce Eggrolls 

Package of eggroll wrappers 

Your favorite apple sauce

(I used this recipe:  http://thepioneerwoman.com/cooking/2013/10/homemade-applesauce/)

Canola oil

Butter Pecan ice cream

Heat up oil in a frying pan.  Spoon a couple of spoon fulls into the center of each eggroll wrapper. Fold them up according to package directions.  Be careful, the eggrolls are a bit flimsy.  Three at a time works best, add eggrolls to heated oil and cook eggrolls until golden brown on each side.  Drain off excess grease onto paper towel.  Serve immediately with a scoop of ice cream on top.

Potato Soup

Did I every mention that I love fall?  Well, I do.  I love the colors and the temperature but more importantly I love the food.  It's comfort food and you just can't go wrong.  Enjoy!

Potato Soup

5 lbs red skin potatoes

12 oz bacon

5 large brussel sprouts

1 small onion, chopped

2 cloves garlic, minced

4 c. chicken broth

2 c. whipping cream

2 c. smoked cheddar, shredded

pepper for taste

Peel, cut into cubes, and cook potatoes in a large pot of water until potatoes are soft and can be easily mashed.  Cook bacon until lightly crispy and boil brussels fully.  Once the bacon and brussels are done chop them.  In a large sauce pan, add bacon grease, onion, garlic, bacon and brussels.  Saute' for about 5 minutes set aside.

In a large pot bring broth and cream to a boil.  Add cheese and let melt completely.  Next add potato cubes.  With a potato masher, mash potatoes until there are no more cubes.  Then add in bacon mixture.  Continue to boil on high for 10 minutes while stirring continually.  Cover and reduce heat to low and cook for an additional 30 minutes, stirring on occasion.    Optional, garnish with cheese and bacon.

Harvest Soup

Well fall is right around the corner, if it hasn't already reared its beautiful head.  So that means it 's time for yummy fall foods and since I'm having a baby within the next five weeks, I thought I would get a head start on soups I can freeze.  Enjoy!

Harvest Soup

2 1/2 c. butternut squash
1 1/2 c. baking pumpkin
1 small onion, chopped
2 cloves garlic, minced
2 Tbs brown sugar
2 Tbs olive oil
2 large carrots, grated
3 c. chicken  broth
3/4 c. heavy whipping cream
2 tsp. pumpkin spice

To prepare the squash and pumpkin, preheat oven to 375 degrees.  Cut the squash and pumpkin in  half and clean out the seeded area.  Bake for 1 hour or until the skin pulls away easily and a knife can run through easily.  Set aside to cool before peeling away the skin.

In a frying pan, combine oil, brown sugar, garlic and onion.  Saute' for about five minutes and medium heat.

Using a food possessor, puree squash, pumpkin, onion and carrots until smooth.  In a large sauce pan combine puree mixture, broth, cream and pumpkin spice over medium to high heat, bringing to a boil.  Stir occasionally.  Reduce heat to a simmer for 20-30 minutes so the soup can thicken, also stir occasionally.  


I served mine with a turkey sandwich, because I like to dip my sandwiches in my soup.  However. it taste fantastic on its own as well!

Junkyard Burger and Tater Totes Smothered in a Gouda and blue Cheese Sauce

The hubby had an idea one night on what I should make next for the blog.  He thought since I have a Junkyard Dog recipe, I should also try my hand at a Junkyard Burger.  Enjoy!

Hamburger Patties (makes 4)

1 lb ground beef
3/4 c shredded gouda
1 Tbs dijion mustard
1 tsp worchestershire sauce
1 egg
1 clove garlic, minced
2 tsp seasoning salt

Combine all ingredients in a large bowl and create four patties.  Cook or grill to desired taste.

Toppings

1 medium onion, sliced
3 jalapenos, cut julian style
3 Tbs brown sugar
olive oil
tomato, slices
lettuce
sandwich stacker pickles
sliced cheese of you choosing
bacon
ketchup
mustard
(our friend add BBQ sauce to his as well)
Buns

In a medium sauce pan add onion, jalapeno brown sugar and a couple table spoons of olive oil.  Caramelize over medium heat until onion and jalapenos are tender.
Assemble your burger with whatever you want with as much as want.  Have fun go crazy, it's a Junkyard  Burger!

Gouda and Blue Cheese Sauce

1/2 heavy whipping cream
1/2 c blue cheese crumbles
3/4 c shredded gouda
bag of tater totes (follow cooking directions on bag.)

In a medium sauce ban, over medium heat bring cream to a rolling boil.  Reduce heat and add cheese.  Stir until cheeses are completely melted.  Pour over fully cooked tater totes.

Overloaded Pulled Pork Fries!

So, I know its been awhile since I've made a post.  Life has been a bit crazy.  I'm been pregnant and still am, therefore having a lack of motivation to cook.  However, people have been bugging me to start up the blog again, so here I go!

I made these crazy loaded up fries, so crazy they confused my husband.  His taste buds didn't know what was going on and our friend who was over, didn't kn ow where to start.  I think they enjoyed it though and I hope you do too.

For warning: this could be a full day affair.

Overloaded Pulled Pork Fries

-Pulled Pork

3-4 lbs pork shoulder
1 c. chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 Tbs brown sugar
1 Tbs Penzey's BBQ seasoning
1 Tbs steak seasoning
2 tsp sea salt

Place all above ingredients into a crock pot.  Place the setting on low and cook for 6-8 hrs or until pork falls apart.  Remove any bones and fat and begin to shred the pork, place back into crock pot until ready to eat.  Keep crock pot setting on warm.

-Homemade Fries

8 russet potatoes
1/2 c. extra virgin olive oil
1/2 c. water
3 cloves garlic, minced
2 Tbs steak seasoning
1 Tbs sea salt

Preheat oven to 425 degrees. Cut potatoes into julian or steak style fries.  In a large bowl mix all fry ingredients together.  On a greased baking sheet spread out fries evenly and bake for 25 minutes.  remove from oven and flip fries over and continue baking for another 25 minutes or until fully cooked and crispy.


-Toppings 

10 oz brick of queso
1/2 c. heavy whipping cream
pico de galo
guacamole
black or pinto beans

To make the queso, in a small sauce pan, bring whipping cream to a rolling boil.  reduce heat to lowest setting and add queso chunks.  Melt completely until rich and smooth.

Time to assemble!

First place down fries, then pulled pork.  Next, queso, top off with beans, guacamole and pico.  Let your taste buds go crazy!

Toasted Goodness Brownies

Toasted Goodness Brownies

2 1/2 c.  coconut
2 1/2 c. marshmallow
1/2 c. peanut
1/2 c. butterscotch chips
1/2 c. chocolate chips
1 c. flour
14 oz. sweet and condensed milk

your favorite brownie recipe

Preheat oven to 375 degrees. Make brownies according to your directions.  Spread into a greased 9x12 pan.  Bake for 15 minutes.  Meanwhile, mix the above ingredients into a large bowl.  After the 15 minutes, remove the brownies from the oven and spread coconut mixture over top.  Continue to bake until brownies are cooked through.  Ab out 10 to 15 minutes more.

Monster Cookies

Monster Cookies

2 c. oats, 
3 c. flour
1 tsp. baking soda
1 c. butter, soften
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
2 ripe bananas, mashed
1/2 c. peanut butter
3/4 c. semi sweet chocolate chips
3/4 c. butterscotch chips
3/4 c. m&m's
3/4 c. raisins

Preheat oven to 375 degrees.  In a medium bowl mix together  oats, flour and baking soda.  Set a side. In an electric mixer or with a hand held mixture, mix butter and sugars together until light and fluffy.  Next add eggs until well incorporated and then add honey and vanilla. Once this is well mixed add in the bananas and then the peanut butter.  Slowly add in oat mixture until well blended.  With a wooden spoon add in chips and raisins.  I made big cookies with this recipe, so I took a 1/4 measuring cup and scooped out 5 cookie balls per baking sheet and then baked then for 10-13  minutes or until golden brown.  Remove from baking sheets and let cool or a wire rack. 

Almond Toffee Bites

My least favorite so far.  I didn't have almonds so maybe that's it or I just made them wrong.  Don't get me wrong.  They're good but not great.

Almond Toffee Bites
http://www.shugarysweets.com/2012/12/almond-toffee-bites

Pumpkin Snickerdoodles

This one was a last minute addition to my list.  I had some left over pumpkin in the fridge that needed to be used.  So I found a recipe and went with it.  Another keeper!

Pumpkin Snickerdoodles
http://sweetpeaskitchen.com/2011/09/pumpkin-snickerdoodles/

Ritz Crackers Candy

This one was a lot of fun to make but I made a few changes to the original recipe.  I felt that the portion sides were off so instead of half cups I used full cups.  ie: 1 c. chocolate chip, 1 c. walnuts, 1 c. white chips and then instead of peanut butter chips I used 1 c. butterscotch chips.

Ritz Crackers Candy

http://www.southernbellesimple.com/2012/11/anti-recipes-ritz-cracker-candy.html?m=1