Blueberry Cobbler

I feel slightly ashamed of this recipe because it uses a box mix but that's what makes it so fabulously easy. I wanted a cobbler so I figured I could make it myself without an issue and with no recipe to follow which I am usually okay with when just cooking. When it comes to baking and no recipe I get a few gray hairs but this one was worth the worry.

Blueberry Cobbler

Ingredients:

2 1/2 cups blueberries, divided

1/4 cup sugar

1 tablespoon lemon juice

1/2 package yellow cake mix

1/2 cup butter, melted

Directions:

Preheat oven to 350*. Blend 1/2 cup blueberries, sugar, and lemon juice. This will make a gooey syrup. Place the rest of the berries in the bottom of a 9 inch pie plate and pour the blueberry syrup over the blueberries. Sprinkle the cake mix over the berries then pour butter evenly over the whole mess. Bake for 25-30 minutes or until edges are lightly browned.

Source: self

Blueberry Lemonade

I bought two pints of blueberries on a whim. And now I'm on a berry kick so hang on because this is the beginning of a beautiful berry adventure. To start off this berry bonanza, I wanted a good drink. I don't enjoy traditional lemonade at all. So, I've always searched for something that is on the next level yet still has that lemon flavor. I think I may have found it. Next time I make it, I will probably mess around with adding booze to it because it seems like the perfect cocktail drink as well.

Blueberry Lemonade

Yield: 4-6 drinks

Ingredients:

3 cups blueberries

3/4 cup sugar

2 cups lemon juice

3 cups cold water

extra lemon slices and blueberries for garnish

Directions:

Combine blueberries and sugar, blend well. Strain mixture into a pitcher. Add lemon juice and water. Whisk thoroughly. It will separate rather quickly so serve immediately. Instead of pouring over ice cubes, I froze about a 1/4 cup of blueberries and used those instead. Enjoy!

Source: Bobby Flay "Blueberry Lemonade"

Homemade Pizza

I've been making my own homemade pizza dough for over a year now. I have to say, you really can't screw it up and it tastes ten times better than that mix you buy at the store. I can't even fathom going back to eating pizza dough made by a mix. One of the best things about this is that the recipe makes two crusts. You can use one now and freeze one for a rainy day.

Pizza Dough

Yield: 2, 12-inch pizza crusts

Ingredients:

1/2 cup warm water

2 1/4 teaspoons instant yeast

1 1/4 cups water, room temperature

2 tablespoons oil

4 cups bread flour (22 ounces) plus extra for dusting

1 1/2 teaspoons salt

extra oil to grease bowl

Directions:

Measure out warm water in a two cup measuring cup. Add yeast and let sit for five minutes. Add flour, salt, and oil to stand mixer and with paddle attachment mix throughly on low. Add room temperature water to activated yeast and warm water. Pour into stand mixer and mix on low until just combined. Switch to dough hook and kneed dough on low until it clears the sides of the bowl. Place dough in an oiled bowl, turning dough once to coat with oil. Cover bowl with a kitchen towel and let rise 1 1/2 to two hours.

Preheat oven to 450*. Softly punch down risen dough and let sit for 10-20 minutes. Divide dough in half. At this point, you can freeze the dough by wrapping it in plastic wrap, placing it in a freezer bag, and freezing up to three months. When ready to unthaw, place frozen dough in fridge to unthaw over night. Let stand at room temp for 20 minutes before shaping.

Shape dough into a 9-12 inch circle on a piece of parchment paper that has been dusted with cornmeal or flour. Leave the edges slightly thicker than the middle. Top as desired (this time I topped with homemade pizza sauce, mozzerella, red bell peppers, and basil leaves). Brush edges of dough with olive oil. Bake for 8-12 minutes or until cheese is bubbly and edges of dough are golden brown.

Source: Annie's Eats "Perfect Pizza Crust"

Chicken Broccoli Braid

I had been craving this for a long time now. I finally got all the ingredients to make it. Dill is a spice that is rarely used in my kitchen except for a dip, fridge pickles, and this amazing creation. Dill has a very fresh taste to it so this dish isn't too heavy on the stomach.

Chicken Broccoli Braid

Yields: 4 servings

Ingredients:

1 1/2 cup chicken, chopped

1 cup broccoli, chopped

1/4 cup red or green pepper, diced

1 tablespoon onion, diced

1 clove garlic, minced

1/2 cup cheddar cheese, shredded

1/2 cup mayonnaise

1 1/2 teaspoon dill

1/4 teaspoon salt

A good dash of pepper and red pepper flakes

8 ounces of crescent dough or a package of crescent dough (8 oz)

Directions:

Preheat oven to 375*. Combine all ingredients except crescent dough in a large bowl. Mix well. Roll dough out in an 12x6 rectangle. If using pre-made dough, roll out and press perforated dough together. Using a pizza cutter, slice strips 2 inches long and 1 1/2 inches wide on each side of rectangle.

Spoon mixture onto the uncut section of the dough. Wrap the first set of strips around the edges of mixture. Take each set of strips and tie them over the mixture. Some of the mixture will peek through the tied dough and that's okay. Bake at 375* for 25-30 minutes or until top of braid is a rich brown.

Source: Adapted from Pampered Chef

Tomato Basil Bruschetta

I've been making this for quite a while now and I really don't use measurements any more. I got the inspiration from Annie's Eats and I'm guessing her measurements are close enough to mine. I also serve them on homemade french baguettes which I highly suggest learning how to make since they are oh so good.

Tomato Basil Bruschetta

Ingredients:

4 tomatoes, seeded and diced

2 garlic cloves, minced

4 tablespoons basil, minced (or 2 tablespoons of dried basil)

1/2 tablespoon onion, diced

1/3 teaspoon salt

pepper, to taste

1 1/2 tablespoon olive oil

1/2 tablespoon balsamic vinegar

3 tablespoons of finely shredded parmesan

Sliced baguette for serving

Directions:

In a bowl, combine all ingredients. I personally serve it right away since I don't have the patience but it tastes better after an hour or so in the fridge. It's the perfect "made ahead" appetizer. Serve with warmed bread.

Source: Adapted from Annie's Eats

Margarita Chicken

Honestly, do I need to say anything? The title did it enough for me in my cookbook. After I made margarita cupcakes about a month ago, I've been on a quest to use more tequila in my kitchen. I'd say this was a success.

Margarita Chicken

Yield 4 servings

Ingredients:

2 pounds chicken tenderloins

3 tablespoons tequila

3 tablespoons lime juice

2 small chillies, diced or

2 tablespoons chilli paste

3 cloves of garlic, minced

1 small handful of cilantro, chopped

1 tablespoon olive oil

lime wedges

Directions:

Place chicken in a non-metallic bowl. Combine tequila, lime juice, chilli, garlic, cilantro, and olive oil in a small bowl then pour over chicken and turn to fully coat chicken. Let marinate two hours or overnight.

Soak bamboo skewers for at least 30 minutes to prevent burning. Preheat grill to medium heat. Thread chicken on to presoaked skewers and salt and pepper each side before placing on the grilling surface. Grill for 5 minutes then flip to grill other side. Serve with lime wedges.

Source: 30 Minute Meals (2009)

Alfredo Sauce

This is one of those easy to whip up because I'm too lazy to do anything else kinda things. I bought jarred Afredo sauce in the past and just couldn't eat it. It tasted that terrible to me. Luckily, someone showed me that it is terribly easy to make your own. I like easy.

Alfredo Sauce

Yields 2 1/2 cups of sauce

Ingredients:

1 1/2 cups of shredded parmesan cheese (ramano can be used in a pinch)

1 cup heavy whipping cream

3 tablespoons butter

1/4 teaspoon pepper

1 teaspoon basil or a couple of fresh basil leaves

2 cloves of minced garlic

dash of salt

Directions:

Melt butter in pan over medium heat. Add garlic and let simmer for a minute. Add cream slowly. Bring to a boil and add cheese while whisking. After cheese has throughly melted add pepper, basil, and salt. Remove from heat and let it stand for a couple minutes before serving. This will thicken the sauce. Pour over your favorite pasta and top with a little grated parmesan cheese. 

Cream Cheese Wontons

I just want to apologize for introducing you to this amazing food. I came across this at our favorite chinese restaurant. Unlike most filled wontons, this is a sweet recipe. I was pleasantly surprised at how easy they were to duplicate at home. This recipe makes a lot so I share with friends or freeze half the mixture and make the rest at a later date.

Cream Cheese Wontons

Yields 40 wontons

Ingredients:

8 ounces cream cheese

1/2 cup sugar

1 egg

One package wonton wrappers

water

paint brush

vegetable oil

Directions:

Bring cream cheese to room temperature. Combine cream cheese, sugar, and egg in a bowl. Heat oil over medium or until a plain wonton fries within 45 seconds. To make the wontons, spoon 1 teaspoon of cream cheese mixture in middle of the wonton wrapper. Run a small paint brush that has been dipped in water over the edges of the wonton wrapper and fold it which ever way you prefer. I make my into a square fold or into a triangle. Make wontons a couple of a time then fry them immediately until golden brown. Let cool on a cooling rack with newspaper underneath to catch the oil. I eat mine plain but some serve with a fruit or chocolate sauce. 

 

Source: Local restaurant

Cheese Fondue

I love The Melting Pot. I scored this recipe when a friend gave me a fondue set for my birthday. I now have a very firm belief that every one needs a fondue set or two. It's a great fix because we live three hours away from the nearest Melting Pot restaurant. I found using high quality cheeses make it so much better than if you were to get pre-shredded cheese. 

Cheese Fondue

Ingredients:

8 ounces Gruyere cheese, cubed

10 ounces cheddar cheese, cubed

4 ounces of beer or broth ( I prefer booze... in general)

1/4 teaspoon red pepper

1 teaspoon garlic powder

1/2 teaspoon ground pepper

a dash of salt

Directions:

Cube cheese and set aside. Bring beer to a boil in your fondue pot then add cheeses. Whisk cheese until smooth and melted. Add seasonings. You can adjust seasoning by taste. This is just what we enjoy. I usually serve with broccoli, cubed breads, naan bread, carrots, and green apples. 

Source: The Melting Pot

South of the Border Frittatas

I had been sitting on a mini frittata recipe for some time. It just didn't seem appealing enough to make right away. When I was finally ready to make it, I realized I didn't have half of what I needed. So I jazzed it up and made it with a tex-mex feel. Mine came out flat and  not at all muffin like shape. I enjoyed this significantly better than a traditional frittata. 

South of the Boarder Frittatas

Yields 12 mini frittatas 

Ingredients:

6 eggs

3 egg whites

2 tablespoons milk

4 ounces of shredded cheddar cheese

2 tablespoons diced onion

1/3 cup green or red pepper

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/8 teaspoon chili pepper

2 dashes of red pepper

Directions:

Preheat oven to 375*. Heavily coat cupcake pan with non-stick spray. Evenly divide onion, green pepper, and cheese between the 12 cupcake wells. Whisk eggs, egg whites, salt, ground pepper, chili, and red pepper until all is incorporated. Pour egg mixture over the onion, green pepper, and cheese. Filling wells 3/4 of the way full. Bake 20-25 minutes or until a knife comes out clean. Use a plastic knife to loosen from pan and remove carefully. Serve with salsa. 

Source: Taste of Home "Mini Ham 'n' Cheese Frittatas"

Coffee Cake

Whenever we would visit my grandma she would always make this for breakfast. Being a kid and getting cake for breakfast was mind blowing. And of course the title of this moist yummy cake is misleading. There is not a drop of coffee in it. I always have to remind my husband that despite the name this cake lacks his arch nemesis. 

Coffee Cake

Ingredients:

 

cake

1/2 cup sugar

1/2 cup softened butter

1 egg

1/2 teaspoon vanilla

2/3 cup milk

1 1/2 cups flour

1/4 teaspoon salt

2 teaspoons baking powder

topping

3 tablespoons melted butter

1 teaspoon cinnamon

1/2 cup sugar

2 tablespoons flour

Directions:

Preheat oven to 375*. Grease an 8x8 pan. beat together sugar and butter until light and creamy. Beat in egg, vanilla, and milk. Sift remaining ingredients together and slowly add them into butter mixture. Beat until smooth. Spread mixture evenly in greased pan. To making topping just combine ingredients in a small bowl with a fork. Crumble topping over dough. Bake at 375* for about 25 minutes.

Herb-Crusted Pork Tenderloin with Garlic Cheddar Mashed Potatoes

Now, I don't eat pork but my husband sure loves it. I was flipping through my recipe books and this one caught my eye. So I thought I'd take the plunge and make it for the first time. After watching my husband take a few bites I finally asked if it was a "make again". A resounding yes came out of his mouth. Husband approved and that's enough for me.

Pork Tenderloin

Ingredients:

2 pork tenderloins (about 3/4 lb each)

1 1/2 cups soft bread crumbs (about three slices of bread with the crusts off)

1/2 teaspoon parsley

1/2 teaspoon thyme

2 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon fennel seed

1/4 teaspoon ground black pepper

3 cloves garlic, finely chopped

Directions:

Heat oven to 450*. Spray a shallow baking dish or roasting rack with a non-stick spray. Place tenderloins in baking dish. Slice crusts off of bread (I used wheat because that's what we eat) and dice them. Combine bread and remaining ingredients in a small mixing bowl. Spoon herb mixture over tenderloins. Cover pork loosely with foil. Bake 20 minutes then uncovered for another 15 minutes until pork reaches an internal tempeture of 155*. Remove from oven and let stand for 10 minutes then slice and serve.

Source: Betty Crocker Cookbook 2006

Garlic Mashed Potatoes

Ingredients:

1/2 pound of red potatoes

4 cloves of garlic diced

1/4 cup sour cream

1/2 cup grated cheddar cheese

2 tablespoons of butter

1 tablespoon salt

salt and pepper

Directions:

Boil potatoes in water with 1 tablespoon of salt. I don't peel them but you always can. Mash drained potatoes and combine with garlic, sour cream, butter, and salt and pepper to taste. I usually just dump everything in to my stand mixer and it does all the work. Finally, stir in the cheese. Enjoy!

Source: Self

Grilled Corn

Now that it's beginning to become summer, I must share this awesome way to enjoy corn. On a whim, I bought corn because it was on special at the grocery store. When I came home I instantly had a flash back to summer camp where they would grill corn on the beach for the end of summer party. It was the best corn I have ever had in my life. So I decided to grill these puppies. 

Ingredients:

4-6 ears of corn

3 tablespoons of butter

1/4 teaspoon of black pepper

1/2 teaspoon of salt

a couple dashes of italian seasoning

Directions:

Break off excess stalk. Soak ears in cold water for 20 minutes. Melt butter and add pepper, salt, and italian seasoning. Peel off a couple layers of husks but make sure to leave a couple layers for grilling. Next, carefully peel back the remaining layers of husk like a banana. Remove as much silk as possible. Brush corn with melted butter and seasonings. Carefully pull husks back into place. Repeat until all ears are done. Place buttered ears (with husks back up) onto the bun warmer of hot grill (medium or 300* for gas). Cook for 8 minutes then rotate 180* and cook for another 8 minutes. Serve immediately. 

*Note: If you place corn on the main grill portion and not a bun warmer your husks will catch on fire. I found this out the hard way.

Source: Self

Peanut Butter Cookies

These are the easiest peanut butter cookies you will ever make. They are also extremely addictive so bake with caution. A single batch never seems like enough cookies but I think that's because they go so fast. My mom is a diabetic and the sugar in this recipe can be substituted for Splenda. 

Peanut Butter Cookies

Yield: 18-24 cookies

Ingredients:

1 egg

1 cup peanut butter

1 cup sugar

I wasn't kidding when I said it was easy.

Directions:

Preheat oven to 350*. Combine sugar, egg, peanut butter in a bowl with spatula. It is easier to mix if you put the sugar in the bowl first. Drop cookies by the rounded tablespoon a inch or so apart onto a parchment paper covered cookie sheet. I use a cookie scoop and it makes my life so much easier. If you don't have one, buy one. You'll thank me later.

Put a couple tablespoons of sugar in a small prep bowl. Take a fork and make the classic crisscross pattern for peanut butter cookies, dipping the tines in sugar in between cookies. Bake for 8-10 minutes. Let cookies cool for 3-5 minutes before transferring to a cooling rack. Store in an air tight container for up to... well, I really don't know because they've never lasted longer than two days in this house. 

Source: Family Friend