Wednesday, December 19, 2012

THEE Best Hot Fudge Sauce...EVER!

Honestly, THEE best chocolate sauce I have ever tasted. Like, I fill a bowl with it and then add a small scoop of ice cream as a topping. It's delish! You will definitely be the hit of a party with this yumminess!

Hot Fudge Sauce
Jan Nyman

2 cups sugar
1/4 cup flour
1/4 cup cocoa

Mix above ingredients with a wire whip.

In pan, melt:
1 cube butter; add 1 cup evaporated milk, and pour in sugar mix

Bring to boil for 1 1/2 minutes, whipping the entire time. (Caution: can soon as it is starting to thicken, remove from heat.)

Add 1 tsp. vanilla

Serve over ice cream or whatever delicious dessert you'd like to make A-Mazing!

Wednesday, June 20, 2012

Coconut Rice

I will preface this by saying that my kids who don't eat rice ate EVERY grain on their plate.  Enough said. :) This rice sounds sweet, but it is only slightly sweet and enough savory to make it awesome with dishes like Beef Bulgogi and the Bacon-Wrapped Teriyaki Chicken Skewers.  Try it out!

Coconut Rice
Sara Wells and Kate Jones (Our Best Bites)

2 cups white or jasmine rice (I prefer jasmine)
1 - 14oz. can coconut milk
2 cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cup chopped green onions, plus chopped green onion tops
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes. Add chopped onion bottoms, black pepper (if desired), and additional salt if necessary.

Garnish with green onion tops and serve immediately.


Monday, May 7, 2012

Skinny Chicken & Broccoli Alfredo

This is the perfect summer meal...light, low-fat and delicious. Just feels good on a hot day and doesn't leave you feeling too heavy...The whole family gave this meal a 'thumbs up!'

Skinny Chicken & Broccoli Alfredo
Courtney Horan

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets (To oven roast broccoli, spread on a foil lined cookie sheet. Drizzle with olive oil. Using hands, toss the broccoli and oil to ensure an even coating. Sprinkle with kosher salt and ground pepper. Bake on 425 for 15-20 minutes.)
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt  
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.
In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Tuesday, May 1, 2012

Okay, seriously...this may be the best thing I've ever put in my mouth...and believe me, I've tried a lot of deliciousness in my day...These are chocolate chip cookies all the way from the tip of the frosting to the bottom of the liner...only in the form of cupcakes!! To.Die.For! 

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
For the cupcakes: (Note: I just used my favorite white cake mix in place of this homemade version...)
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.
To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 24 cupcakes.

Tuesday, April 24, 2012

Pesto Pasta with Roasted Tomatoes

This pasta dish is heavenly. It looks fancy, tastes amazing and the kids love it. It's a nice meal to serve when you have guests over...and it's easy as can be to put together!

Pesto Pasta with Roasted Tomatoes
Kate Jones & Sara Wells

1 pint grape or cherry tomatoes
8 oz. fresh mushrooms, sliced
3-4 Tbsp olive oil
Kosher salt
Freshly ground black pepper
8 oz. bowtie pasta (a little more than 3 cups) 
1/4 cup pine nuts
1/2 cup pesto (I just buy it for a faster meal, but you could make your own if desired)
1/3 cup freshly shredded Parmesan cheese

1. Preheat oven to 425. Bring a large pot of water to boil.

2. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated. Sprinkle lightly with Kosher salt and black pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins start to split.

3. When the water comes to a boil, add 2 tsp Kosher salt and pasta to the water and cook according to package directions. 

4. While the pasta is cooking, place the pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. 

5. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired. 

Saturday, April 7, 2012

Cream Cheese Chicken {Crockpot}

Super easy to throw together and perfect for that busy weeknight...My family loves this dish!

Cream Cheese Chicken in the Crockpot
Josey Hartman

6 1/2 chicken breasts (frozen)
1 8 oz cream cheese
1 package Italian dressing mix
2 cans cream of chicken soup
1 cube margarine

Layer in crockpot. Cook on high for 4 hours. Serve over rice.

Sunday, March 18, 2012

Cold Strawberry Soup

This is such a fun way to start out a meal! I think it is particularly tasty in the spring or summer. It is refreshing and delicious! We served this with our St. Patty's Day dinner.

(Photo Courtesy Confections of a Foodie Bride)

Cold Strawberry Soup
(Adapted from

2 cups strawberries, chopped
1/2 cup sugar
1 tsp. finely grated orange peel
2 Tbsp orange juice
2 cups buttermilk

In saucepan combine berries, 1 1/2 cups water, sugar, orange juice and orange peel. Bring to a boil; simmer until thick, 15-20 minutes. Cool 30 minutes. Put in blender until smooth. Stir in buttermilk. Chill.

Tuesday, March 13, 2012

Corned Beef & Cabbage Sandwiches

We are gearing up for a fabulous St. Patty's Day celebration around here and at the top of our list are these DELICIOUS corned beef and cabbage sandwiches. Originally served to us by our dear friends and amazing gourmet chefs Steve and Melissa, these babies had us at hello! My mouth is watering just thinking about them!

Corned Beef & Cabbage Sandwiches
Steve and Melissa Fowler

One Corned Beef Brisket Package, cooked per directions until shreds easily
Add sliced cabbage and onions to hot stock until tender
Add meat back into stock, cabbage and onion

Bake crusty sandwich rolls. (We like Ciabatta)
Make horseradish sauce...Buy a jar of horseradish and mix with mayonnaise. The heat of the sauce will depend on how much of each you mix together. Less hot=more mayo. More hot=more horseradish. Spread onto rolls. Top with drained meat mixture and enjoy.

Thursday, March 8, 2012

Meltaway Cookies

Just as the name suggests, these cookies literally melt in your mouth. Add a light food color to the frosting for the perfect bridal or baby shower goodie or add bold colors for holidays...These would be perfect for a St. Patty's Day treat! (Oh, and did I mention they are super easy to make??)

Meltaway Cookies
Jolynn Sorenson

1 cup butter, softened
3/4 cup cornstarch (measure like flour)
3/4 cup powdered sugar
1 cup flour

Beat and form into 1 tsp balls (quarter size.) Bake at 325 for 11 minutes on an ungreased cookie sheet. Cool and frost.

3 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
food coloring if desired

Tuesday, March 6, 2012

Oreo Stuffed Chocolate Chip Cookies

It's the 100th Birthday of the OREO cookie and we are CELEBRATING!!!

Oreo Stuffed Chocolate Chip Cookies
Recipe Courtesy Picky Palate

2 sticks softened butter
3/4 cup light brown sugar
1 cup sugar (Note: I omitted this cup of sugar and they turned out fabulous!)
2 large eggs
1 Tbsp pure vanilla
3 1/2 cups flour
1 tsp salt
1 tsp baking soda
10 oz bag chocolate chips
1 package Oreo cookies (I like Double Stuf)

1. Preheat oven to 350. Cream butter, sugar, eggs and vanilla. Add flour, salt and baking soda. Add chocolate chips and mix until just combined.

2. Using a cookie scoop, take one scoop of cookie dough and place on bottom or Oreo. Take another scoop and place on top of Oreo. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place on a parchment lined cookie sheet and bake 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk and enjoy!

Saturday, March 3, 2012

Best Chocolate Cake in the World

Honestly, the most moist, melt-in-your-mouth, to-die-for Texas sheet cake in the world. Kandi has this one perfected! Definitely one of my childhood favorites!

Best Chocolate Cake in the World

Bring to a boil: 1 stick margarine, 7 Tbsp baking cocoa powder (equivalent to 3 squares baking chocolate) and 1 cup water. Remove from heat. Add this to 2 cups sugar and 2 cups flour. Beat well. Add 2 beaten eggs, 1 tsp vanilla, 1/2 cup buttermilk, 1/2 tsp salt and 1 tsp soda.

Pour into a greased jelly roll pan (15 1/2 X 10 X 1) Pan size is important. The batter will be thin. Bake for 20 minutes at 400 degrees. Put on the following frosting while the cake is still hot.

Bring to a rolling boil: 1 stick margarine, 4 Tbsp cocoa powder and 6 Tbsp milk. Remove from heat. Add 3 1/2 cups powdered sugar and 1 tsp vanilla. Mix well. One cup nuts may be added if desired. (Kandi makes it without nuts...) Pour over cake. The frosting is thin.

Note: The combination of the hot cake and the thin frosting makes it so the frosting drips off the sides. I will admit that as kids (okay, and as adults...) we would stand by and help "clean up" the frosting that was dripping. Before serving, Kandi takes a warm dish cloth and wipes around the edges.

Saturday, February 18, 2012

Mussaman Curry

Early in our marriage, we discovered a quaint little Thai restaurant that we frequented often. The Mussaman was always my hubby's top choice. Since then, he has learned how to make it himself! In fact, it is one of his specialties...And one of my favorite meals. There's nothing like a hot man in the kitchen making something delicious...;)

Mussaman Curry

2 Tbsp vegetable oil
3 Tbsp curry paste
1 (3/4 inch thick) slice ginger, minced (or 1/2 tsp ginger powder)
1 1/4 lbs boneless, skinless chicken breast, cubed
3 Tbsp brown sugar
1 1/2 Tbsp fish sauce
3 Tbsp tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 oz) can coconut milk
1 1/2 Tbsp fresh lime juice
1 sliced onion

peanuts (to sprinkle on top)

1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger. Cook and stir for 2 minutes. Stir in the cubed chicken and cook until the pieces turn white on the outside, about 3 minutes.
2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sliced onion, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook an additional 5 minutes before serving.

Serve over rice and sprinkle with peanuts.

Sunday, February 5, 2012

Brownie Cheesecake Tarts

My cute friend Jess over at brought these little bites of deliciousness to a get together and they were a quick "must have that recipe" in my book. We made them last week and they were a big hit! They look fancy and feminine and would be the perfect addition to your Valentine's celebrations. (The strawberries look like hearts!)
To-Die-For Brownie Cheesecake Tarts

1/4 cup light corn syrup
50 Nilla wafers rolled into crumbs
1 package cream cheese, softened (either leave at room temperature for a few hours, or put in microwave for about 15 seconds)
1/4 cup butter
1/2 cup semi-sweet chocolate chips
1 pint strawberries
1/2 cup powdered sugar

1. On medium heat melt butter, corn syrup and chocolate chips until mixture is smooth. Remove from heat and stir in wafer crumbs. While still warm divide evenly among mini muffin cups. Press with tart shaper (if you don't have a tart shaper, press with the end of a French rolling pin or citris reemer, or something that has a 1" flat circular end).
2. Chill for 15 minutes. Remove from pan and set aside to chill more.
3. Beat together softened cream cheese and powdered sugar. Fill each tart with mixture (pipe it in to make it look really nice).

4. Slice strawberries with an egg slicer and place slices on each tart.

Thursday, February 2, 2012

Spinach Vegetable Dip

I can't believe we haven't put this on the blog yet! This is a tried and true just may want to whip some up for the Super Bowl this Sunday! I just made some for a party and my friends were dipping their vegetables AND pizza in it. I looked to see if this was on the blog after copying the recipe for people. Sorry we didn't give you this recipe will never want to buy store bought veggie dip again!

Spinach Vegetable Dip

2 cups mayonnaise
1 tsp salt
1/4 tall bottle chives (3-4" tall)
1 tsp Accent*
1/2 tsp pepper
1/2 pkg frozen chopped spinach.

Cut spinach into about 4 pieces. (Works well if you soften it SLIGHTLY so it is not rock hard, but keep it mostly frozen.) Put in food processor (or a blender works fine too) and chop until fine.

In a bowl, combine mayonnaise, salt, chives, accent and pepper. Add frozen, chopped spinach and stir well.

*A lot of people aren't familiar with is a salt like seasoning found in the baking aisle.

PS - Click here for another Super Bowl guaranteed hit!!

Wednesday, February 1, 2012

Best. Sugar. Cookies. EVER!

With Valentine's Day approaching, many of you are bound to making sugar cookies. Although there are many recipes out there, this one is the BEST! These cookies are SOFT, just the right thickness and get rave reviews everywhere we go! Kandi has this one mastered! Give it a try and let us know what you think!
(picture taken after decorating our Christmas cookies)

Cookie Jar Sugar Cookies
(Yields approx. 2 doz)

2/3 cup shortening
3/4 cups sugar
1/2 tsp vanilla
1 egg
2 Tbsp milk
2 cups four
1 1/2 tsp baking powder
1/4 tsp salt

Cream shortening, sugar and vanilla. Add egg--beat until creamy. Add milk and beat again until fluffy. Add all dry ingredients and mix thoroughly.

Divide dough in half; chill 1 hour (or more)

Roll dough and cut out cookies. Note: The key to a great sugar cookie is not rolling the dough too thin...about 3/4 inch. To easily cut them out, lay a piece of saran wrap on the cupboard, place ball of dough on wrap and cover with an additional piece of saran wrap. Roll out dough. Remove top layer of wrap, use cookie cutter to cut out shape and then pick up the bottom layer of wrap to help get the shape out. This keeps the dough from getting too sticky in your hands.

Bake on a greased cookie sheet (or I prefer parchment paper) at 375 for 6-8 minutes. You will know if they are done when the very edge is the SLIGHTEST light brown. Do not overcook! That is the other biggie in making it the perfect cookie. Cool slightly. Remove from pan. Cool on cooling rack, frost (with HOMEMADE frosting) and decorate.

4 cups powdered sugar
3/4 cube softened margarine
pinch of salt
1 tsp vanilla
food coloring

Add little bits of milk or canned milk. Whip or stir.

Saturday, January 28, 2012

Taco Star

A fun and different version of tacos...Kids and adults alike love this dish!

Taco Star
Tanner Nelson

2 packages crescent rolls
1 lb hamburger, browned with taco seasoning added
cheese, lettuce, tomatoes, salsa, sour cream, avocados (anything you'd like on a taco...)

Separate crescent roll dough into triangles. Then place triangles into a sunshine shape (with pointy ends out and thick parts in...) Push the overlapping dough edges together. Put cooked meat into fat end of sun shape. Fold points over hamburger meat, and tuck edges down. Bake at 375 for 20 minutes or until golden brown.
Cut into single pieces and serve with cheese, lettuce, tomatoes, salsa, sour cream and sliced avocados on top.

Tuesday, January 24, 2012

Peanut Butter Brownies

Sinful...'Nuff said.

Peanut Butter Brownies
Jessica Dedrickson

Mix together:
1/2 cup (1 cube) butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter (I used reduced fat)

Then add:
1 egg
1 tsp vanilla
1 cup four
1 tsp baking soda
1/4 tsp salt
1/2 cup oats

Mix together well. Put in greased 9X13 pan and sprinkle with 1 cup chocolate chips. (I used semi-sweet.) Bake at 350 for 20-25 minutes. Done when inserted knife comes out clean.

1/2 cup powdered sugar
2 Tbsp peanut butter
2 Tbsp milk

Mix together and swirl over hot brownies.

Saturday, January 21, 2012

Layered Salad

This fabulous layered salad is the perfect side dish...and it tastes even better if made the night before, so you can get it checked off your busy list prior to your actual meal preparation. Seriously, I love, love, love this!

Layered Salad
Cindy Humphreys

Fill a 9X13 pan half full of shredded iceberg and red lettuce. Layer the following ingredients on top:
1/2 cup chopped red onion
1 cup chopped celery
1 (10 oz) pkg petite peas (thawed)
1/2 lb cooked and crumbled bacon

Spread on top:
1 pint (2 cups) mayonnaise mixed with 2 Tbsp sugar (Can also use a little milk to thin, about 2 tsp)
Sprinkle 1 cup mild cheddar cheese, shredded

Thursday, January 19, 2012

Beef Bulgogi

Yet another low cal YUMMY, YUMMY, YUMMY dinner! (Agreed by the best food critic I 4 year old, darling, picky eater of meat!)

I was totally planning on taking a picture of this one with the leftovers, but, umm...there weren't any. :-) If you have never ventured out into Korean-style food, this is your chance!

Megan B. (

1 pound flank steak, thinly sliced
5 Tbsp. soy sauce
2 1/2 Tbsp. white sugar
1/4 cup chopped green onion
2 Tbsp. minced garlic
2 Tbsp. sesame seeds
2 Tbsp. sesame oil (I used olive oil, because that is what I had)
1/2 tsp ground black pepper

1- Place beef in shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, oil, and pepper into a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

2-Preheat outdoor grill on high heat, and lightly oil grate. (I did this outside in Idaho FREEZING January weather....totally worth it!)

3-Quickly grill beef on hot grill until slightly charred and cooked through. (approx 1-2 minutes per side.)

The original recipe says to put some of the meat and some white rice in a piece of red leaf lettuce and roll it up. This sounds so yummy as well, but all I did was serve the meat over white rice, and it was more than a hit!

Interested in calories? this recipe serves 4 (actually a lot of meat per person) and is only 232 calories a serving. :-)

Salsa Chicken

I am on a kick to eat less calories (it is January and resolution time, right?) My biggest issue with doing this is that I don't want to eat things that taste like cardboard.

I don't have pictures, but here is one that I found that we really liked.

Salsa Chicken
by Faye (

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 Tbsp. sour cream (optional)

1-Place chicken breasts in lightly greased pan. Sprinkle taco seasoning on both sides of chicken, and pour salsa over all.
2-Bake 375 for 25-35 minutes (until chicken is tender and juices run clear.
3-Sprinkle chicken with cheese, and continue baking for another 3-5 minutes (until cheese is melted.) Top with sour cream if desired, and serve.

Best part: each piece (1/2 a chicken breast) = 287 calories.

Monday, January 9, 2012

Butterscotch Breakfast Rolls

Easy. Delicious. Prepared the night before...Fancy breakfast with little effort! One of my favorites when entertaining company! {And my kids go crazy over this!}

Butterscotch Breakfast Rolls
18 frozen Rhodes dinner rolls
1 (3 3/4 oz) butterscotch pudding (not instant)
1 tsp cinnamon
1/2 cup chopped pecans
3/4 cup brown sugar
1 cube butter, melted

Put frozen rolls in greased bundt pan. Sprinkle dry pudding over the rolls; sprinkle rolls with brown sugar, cinnamon and pecans. Pour melted butter over rolls. Cover with foil and let sit overnight. DO NOT REFRIGERATE. When ready to bake, leave foil on and bake in preheated oven at 350 for 30 minutes. Hint: Place a cookie sheet under the bundt pan...the mixture sometimes boils over.

Wednesday, January 4, 2012

Pumpkin Bread

This is a classic from Kandi's kitchen and one that gets rave reviews with everyone who has the pleasure of tasting such yumminess! The best part is that you make it beforehand and keep it in the freezer (as its easier to cut and doesn't fall apart...) so it can be pulled out last minute to WOW unexpected guests...This recipe is one of my favorite parts of the arrival of fall and keeps us company {and happy} clear through spring...You're gonna love it!

Pumpkin Bread
Mix in given order:
3 1/2 cups flour
1/2 tsp baking powder
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
3 cups sugar
1 cup oil
1 cup water
4 eggs
2 cups Libby's canned pumpkin (I think the brand makes a huge difference!)

Pour into 3 greased and floured loaf pans. Bake at 350 for one hour. Cool and freeze in ziplock bags. Slice lengthwise and then crosswise into thin slices. Spread with filling and make into little sandwiches.

Cream Cheese Filling:
1 (8 oz) package cream cheese
1/2 cup butter (1 cube)
3 cups (approx) powdered sugar
1 tsp vanilla
Blend with mixer.