Tuesday, August 2, 2011

Grab Your Glass of Milk

Picture from Here
I have to admit. I am a huge sucker for things a smidge undercooked when it comes to desserts. I loved mushy gooey brownies and soft doughy cookies. Paula Deen has done it again yall! Michael and I took a break from our diet to indulge in our bad sides. This was exactly what it is called.... Ooey Gooey Butter cake. It is so rich, gooey, and satisfying. You will definately need to grab a glass of milk for this one. To me it has the consistency of a lemon bar but with vanilla flavor.

Ooey Gooey Butter Cake

1 box of Yellow cake mix
1 egg
8 tablespoons of butter, melted

1-8 oz Cream cheese bar, softened
2 eggs
1 tsp vanilla
8 tablespoons of butter, melted
1-16 oz bag of powdered sugar

Preheat oven to 350

Combine your cake mix, egg , and butter in a mixer. Pat the mixture into a 9x13 Cake pan

In a large bowl, beat your cream cheese until smooth. Add eggs, vanilla, and butter and beat together.

Next add powdered sugar and beat well. Spread over cake evenly and bake for 40 minutes. DO NOT OVERBAKE. The edges will the brown but the center should still jiggle when you take it out.

Eat and enjoy.

Thursday, July 28, 2011

Kalua Pork

Wow I was so impressed by this. With such few ingredients, I couldn't believe the distinct flavors. Hubby literally moaned over this one when he took bites. I took them as compliments. I will definately be making this over and over.

Kalua Pork

2 - 3 Lb Pork Roast
4 tbsp Salt
4 tbsp Liquid smoke


1. Rinse and pat your roast down.
2. Rub your salt on all sides generously
3. Pour the liquid smoke onto your pork. Be carfeul with your hands...this will keep your hands stinky.
4 . Cook in your slow cooker on low for 10-12 hours.

Friday, June 17, 2011

Snickerdoodle Cupcakes

I am a huge fan of the cookie and nothing is better than the cookie than possibly this muffin. I made these and was really impressed with the technique to make them like the cookie and they were great. I highly recommend these for something different. The taste will remind you of your childhood. Check out the recipe over at Very Culinary.

Sunday, June 12, 2011

Slow Cooker Tamale Casserole

This a comfort food meal that is not full of fatty "cream of " soups. It is not a glamorous meal or pretty meal but I confess I ate it everyday last week until I finished off the leftovers. That is saying something. It was quick to throw together and exactly what I wanted. Michael does't like tamales so this was not his favorite meal. I thoroughly enjoyed it though and it fit in with my no flour no sugar diet perfectly. I recommend :)


1 lb of ground beef

1 egg

1 1/2 C milk

3/4 C Corn Meal

1 Can of Corn, drained

1 Can of Diced tomatos

1 Can of diced olives, Drained

1 Package of Chili seasoning

1 C of shredded Cheese


Cook your beef until no longer pink in a skillet and set aside. Combine the egg, milk, and corn meal unti l smooth. Add corn, olives, tomatos, seasoning, and beef. Transfer the mixture to a greased slow cooker Cover and cook for 4 hours on low. Spinkle with cheese and cook for an additional 15 minutes until the cheese is melted.

Monday, May 23, 2011

Sunday Pot Roast with Mushroom Gravy

I haven't ever made a roast in my life. It intimidates me for some reason. I guess everyone raves about how easy and delicious they are but it just seems like I would manage to screw it up somehow. I only post about my successes so trust me, there are some failure dinners going on in this household. But I am happy to report I did it. I made my first roast from scratch. I gotta say, all the domestic goddesses were right. It it so delicious and simple. I was really impressed with myself and said it so much the hubby told me he heard me the first 50 times and agreed too that it was amazing. Thank you Food Network for giving me the simplest recipe to make the classic domestic dinner.

Monday, May 16, 2011

Knock You Naked Brownies

Wowsers. Ok I have to admit I didn't actually make these. On Sundays we go to my In-laws for dinner. It is a fabulous treat and a day off of cooking for me. Last night we had these for dessert. I had spied these brownies over here this week and as she was describing the dessert I immediately knew she was talking about these very brownies I had vowed to make. I strongly encourage all those that are in need of a good ooey gooey somethin somethin to give these a try. If I had carmels in my pantry at all time, these would be my go to brownie for now on.


1 box of German Chocolate Cake Mix

1 C of finely chopped Pecans

1/3 C evaporated Milk

1/2 C butter, Melted

60 whole caramels, unwrapped

1/3 C Semi Sweet Chocolate Chips

1/4 C Powdered Sugar


Preheat oven to 350. Mix together in a bowl the cake mix, pecans, evaporated milk, and butter. Mixture will be thick. Divide the mixture in half. Press one half in the bottom of a well greased 9X9 pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler, melt carmels with 1/2 C of milk. When melted and combined, pour over brownie base. Sprinkle your chocolate chips over caramel as evenly as possible.

Turn out your remaining brownie dough and press out into a square. You are wanting to make it a little smaller than your 9X9 pan. Set it on top of the caramel and chocolate chip layer. Bake for 20 to 25 minutes. Remove from oven and let cool. Once cool, regrigerate for 2 hours until caramel is set up and then serve. Watch your clothes though so you don't end up naked.

Monday, May 9, 2011

Paula's Chicken and Asparagus Creamy Crepes

This past week was a Paula Deen week at my house. Paula and I go way back. She is the one that got me interested in cooking because she cooks my kind of food. I love the buttery flavors and just the simple comfort food that you know will leave your tummy full. I can't do her recipes everyday of the year or I would pack on the pounds but this recipe was too good to pass up. Michael enjoyed it but its really more of chick food he said. I liked them. I got the picture and recipe from here.


1/2 C Butter
1 Small onion, chopped
2 cloves of garlic minced
1/4 C AP flour
1 1/2 C Chicken Broth
1 C Milk
1 pkg cream cheese
3/4 C Cheddar cheese
2 C Cooked Chicken
Savory Crepes (recipe follows)
12 asparagus spears
1/2 C Swiss Cheese

Melt your butter over medium heat in a pan. Stir in your onions and garlic and cooke for 6 to 8 minutes. Stir in flour and cook for 2 minutes, stirring frequently. Stir in your broth and milk ; bring to a simmer and cook for 10 minutes. Add your cheeses and stir until melted. Add chicken.

Preheat oven to 400.

Spoon 1/4 of chicken mixture down the middle of each crepe. Place 2 spears over chicken mixture and fold up each side to seal. Sprinkle swiss cheese over crepes. Bake for 10 minutes until cheese is melted.

Crepes Recipe

Thursday, May 5, 2011

Hawaiian BBQ Pulled Chicken Sandwiches

I recently saw this on Tasty Kitchen and knew it would be a great easy dinner for us. It's crock pot which is perfect for me getting to enjoy naptime instead of cooking the whole time prepping for dinner. Low and Behold, the hubby fell in L-O-V-E with this. He said it "Burst with flavor" in his mouth. I have never heard him talk like this about one of my dinners. Wow. I guess it is going to make the rotation in this house. I found it really easy and delicious. Enjoy!

3 Lbs of BNLS Chicken Breasts
1 small onion sliced into chunks
1 (20oz) can of chunk pineapple
1 (20 oz) bottle of bbq sauce of your choice
Hamburger Buns

Thaw your chicken before throwing in or your sauce will be really wet. I did frozen so don't worry, it is not a meal killer. Place your chicken, onions, and pineapple in your crock pot. Pour your BBQ sauce over all and give it a good stir to coat.

Cook on Low for 8-10 hrs or Hi for 4-6

An hour or so before eating remove your chicken and shred. PLace your chicken back in the sauce and stir to coat. Serve on Hamburger buns with cheese or coleslaw; or both! Enjoy.

Tuesday, May 3, 2011

Almost Wingers Sticky Fingers Sauce

The other week we went to Wingers and I didn't get the sticky fingers. I avoided the popcorn and ended up getting grilled chicken and veggies trying to behave. The other wifey friend I was there with DID get the sticky fingers and I was stuck with sticky finger envy through the whole meal. I made a mental note that I was gonna make some at home so that way I could fill this void that I now had.

So here it is. I can honestly say, this is SOOO close to their sauce. In fact it IS their sauce I would say. The only difference I noticed was that it was a little spicier. I enjoy spice so it a was a pleasant suprise.

Almost Wingers Sticky Fingers Sauce


1/3 C of Franks Hot Sauce ( do not substitute. From what I hear, this brand is the only one you can use for this)

1 1/2 C Brown Sugar

1/4 C Water

Yup that is it!! Can you believe that short list of ingredients. I was skeptical but this is definately a keeper.

Add it all together in a sauce pan and heat on medium until the sugar dissolves. Then take your chicken fingers (homemade, fried, oven fried, prepackaged...whatever your choice) and dip each one in the sauce and then serve.

Tuesday, January 25, 2011

Oven Roasted Asparagus

Tonight we had roast beef sandwiches and oven roasted asparagus. For those that know me, know I am not a huge veggie eater. I am very particular about how I eat them. I love the ones I love and hate the ones I hate. Asparagus was on sale at the grocery store so I got it half out of the excitement of a good deal and half out of guilt to cook more veggies for Michael's new diet. I only did half the bunch because I didn't want to throw away the other half since I was only cooking for two and knowing that I probably wouldn't like it. That was the biggest mistake. I was literally sad when I finished my asparagus because there wasn't more. I could have probably eaten the whole bunch by myself. I got this recipe today from the new show Kitchen Boss on TLC. I highly recommend this recipe. soooo yummy. Now I get to eat the other half for lunch tomorrow. So quick and easy.

Oven Roasted Asparagus

  1. 1 bunch of asparagus
  2. 1 tbsp of olive oil
  3. 1/2 tsp salt
  4. 1/2 tsp black pepper
  5. 1/4 C Parm cheese
  6. 1/4 C Bread Crumbs


  1. Preheat oven to 400
  2. Trim off and discard the tough ends of the asparagus
  3. Arrange asparagus in a shallow baking dish. Drizzle oil over asparagus and turn over to coat the spears.
  4. Sprinkle with salt, pepper, cheese, and bread crumbs
  5. Roast for 10 minutes.


Monday, January 24, 2011

Almost Famous Asian Lettuce Wraps

I live in Logan where chain restaurants, or shopping for that matter, are not on every corner. I love copycat recipes when they get them right. Its always fun to have a good meal without the fprice. This recipe is really good and I have not served it to someone who didnt like it. Don't run off at the list of odd ingredients. Just hit the asian aisle at your grocery store and the ingredients will be enough to do this meal many times over.

Almost Famous Asian Lettuce Wraps
4 servings
  • 1 head of Butter Lettuce
  • 1 lb of ground pork (you could try ground beef but the restaurant uses pork)
  • 1 tbsp of cooking oil
  • 1 lg onion, chopped
  • 2 cloves of garlic minced
  • 1 tbsp Soy Sauce
  • 1/4 C Hoison Sauce
  • 2 tsp minced ginger
  • 1 tbsp of rice wine Vinegar
  • asian chile pepper sauce (optional)
  • 1 8 oz Can of Water Chestnuts
  • 1/2 C Carrots , chopped
  • 1 bunch of green onions
  • 2 tsp of dark sesame oil


  1. Rinse head of lettuce, tear off whole leaves, pat dry and set aside.
  2. In a medium skillet over high heat, brown your pork in one tbsp of oil, stirring often and then reduce heat to medium. Drain meat, set aside and cool. Cook onion is same skillet pan. Add garlic , soy sauce, hoison, ginger, vinegar, and chile pepper sauce to the onions. Stir in water chestnuts, carrots, green onions, sesame oil, and cooked pork. Continue to cook for another 2 minutes.
  3. To serve, add a portion of meat filling into a lettuce leaf and fold like a burrito.

Saturday, January 15, 2011

Steak Tips and Peppered Mushroom Gravy

Michael lost 5 lbs his first week of working out. That is awesome. I found a new great website that has really been helping me out with healthier dinner ideas. It is myrecipes.com . It is fantastic because it collects recipes from Cooking Light , Health, and Real simple and puts them all in one place so you can find great recipes for whatever requirement you need. I tried this one Yesterday and "MMmmm" was actually said after Michael's first bite. It was a lot simpler to make than I thought especially when you are making the sauce from scratch. It will definitely stay in the rotation even after the dieting is done. Did I mention it is under 350 Calories? Woo Hoo.


  • 2 C uncooked egg noodles
  • cooking spray
  • 1 lb of Top sirloin Steak
  • 1 tbsp butter
  • 2 tbsp of finely chopped Shallots (I did onions)
  • 1 can of sliced mushrooms
  • 1 tsp of garlic
  • 1 tbsp of soy sauce
  • 3 tbsp of Flour
  • 1 1/2 C Beef Broth
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Salt
  • 1 tsp of thyme


  1. Cook noodles according to package directions, omitting salt and fat. Drain.
  2. While noodles cook, heat a skillet sprayed with non stick spray over medium heat. Add steak, cook for 5 minutes and brown on all sides. Remove from pan and cover.
  3. Melt butter in a pan. Add shallots and mushrooms and saute for 4 minutes. Add garlic, saute for 30 seconds. Stir in Soy sauce. Sprinkle flour over mushroom mixture. Stir in Beef broth ; Stir constantly and add pepper, salt, and thyme. Bring to a boil and cook for 2 minutes until thickened.
  4. Return the steak to the sauce mixture and cook until thoroughly heated through.
  5. Serve beef mixture over noodles.

Saturday, January 8, 2011

Potato Cheese Pierogi (palmenis)

My brother came into town this weekend and man I did a lot of cooking to feed those boys. We had these Potato Pierogis for dinner inspired by Michael's time in Russia and holy moly, they were so good. It would be a good appetizer but we had ours with Broccoli and Pears. For my first time making them it went great. It was a a great excuse to make Michael give my Little Lucy some cuddle time because the assembly on these pierogis took about half an hour alone.
Potato Cheese Pierogis

Makes about 50 pierogis (ten servings)

  • 4 baking potatos
  • salt
  • garlic
  • 1/4 C milk
  • 1 C cheddar cheese
  • 1/4 C Sour Cream
  • Chives
  • Wonton Wrappers
  • oil


  1. Peel and boil your potatos until they are cooked through. Drain out the water.
  2. Whip potatos with salt, garlic, milk, cheese, sour cream, and chives until it is a smooth mixture.
  3. Put 1 Tbsp of mixture in the middle of a wonton wrapper and fold the wrapper over to make a half circle.
  4. Dip your finger in water and rub on edges.
  5. Now pinch edges to seal the wrapper.
  6. Once all wrappers are sealed, cover a frying pan with a thin layer of oil. Heat oil until it pops when you drop a drop of water into it.
  7. Place Pierogis in pan and cook on one side until golden brown, about 1 minute. Then turn and cook the other side.
  8. Take out pierogis and drain on a paper plate lined with paper towels.

Friday, January 7, 2011

Chicken, Broccoli and Cheese Crescent Wreatch

When making a shopping list I always make it a point to ask Michael what he would like added to the dinner rotation. He never cares and seems to just tell me to pick whatever I want. Finally, one day, I asked him if there is anything he would want for dinner and he asked for this. This is an easy meal that is rather tasty but impressive looking as well.

Chicken, Broccoli, and Cheese Crescent Wreath


  • Two Pie Crusts

  • 2 C of fresh broccoli Florets

  • 1 C of chicken, cooked and shredded or chunked

  • 1 C of Cheddar cheese

  • 8 oz of cream cheese

  • salt

  • pepper

  • 1 tsp Dill


  1. Preheat the oven to 375

  2. Cut your pie crusts like you would a pizza so you have 16 slices.

  3. Make a circle with your slices with the thick ends in the middle overlapping if you can.
  4. Mix the rest of your ingredients in a bowl until mixture is consistant.
  5. Sometimes I need more of one ingredient so alter if needed.
  6. Place your mixture on the pie crust in a circlefollowing the thick ends.
  7. Fold your pointed skinny ends over towards the middle of the stone and tuck them under.
  8. Bake for 25-30 minutes until your pie crust starts to brown.

Tuesday, January 4, 2011

Chicken Fried Rice

I love fried Rice. It is such a kitchen sink meal. You can add whatever you have on hand and change it up to whatever your liking is. Really, you only need the technique. Last night we had this and it was so good and quick. I made the rice at 10 in the morning while Lucy slept so I knew the rice would be cold at dinner. By the time it came to dinner, this meal took me about 15 minutes. With michael going to the gym after work now and getting home later, he was ready for food.

Chicken Fried Rice


  • 2 cups of rice
  • 4 cups of water
  • 1/4 C of each veggie of your choosing.
  • 4 Eggs
  • 2 tbsp of Vegetable oil
  • Chicken breast
  • soy sauce


1.Boil your water. Add rice and stir til it comes to a boil. Once boiling, lower to simmer and cook for 25 minutes or until done. Let cool until the rice is room temperature or put it in the fridge until it is cold.

2. Dice up your chicken breast and toss in a few teaspoons of soy sauce to coat. Then cook in a skillet. Set aside.

3. Scramble your eggs and set aside

4. toss veggies in soy sauce to coat and toss around in a skillet until the veggies are warm and cooked to your liking. Add chicken. Add oil to the pan. Now add your rice and on low to medium heat fold your rice around constantly until it gets coated in the oil. Add teaspoons of soy sauce as needed. Fold until your rice is no longer clumpy. Serve.