Wednesday, December 28, 2011

Chocolate Mousse Torte

I got adapted this recipe from a few places.  One as the Best Bites Chocolate Mousse but I changed it quite a bit.  I also got the Torte idea from a Taste of Home cookbook but didn’t use their chocolate mousse recipe.

Chocolate Mousse-

Add a Tbsp. of unflavored gelatin to 3 Tbsp of water and let sit for a minute while you heat up a cup of water to boiling in the microwave.  Add to the gelatin and stir until dissolved.  Let cool off. 

Meanwhile mix: ½ a pint of whipped cream and package of chocolate instant pudding until the consistency of whipped cream.  Then add a cup (or more depending on your tastes) of your favorite chocolate fudge ice-cream topping, a ½ cup of powdered sugar, and your gelatin from above.  Mix slowly until everything is worked in.

For the torte-

Grease a 9 inch spring form pan and line with lady fingers on sides and bottom.  Then pour on the mousse.

We didn’t love the lady fingers so next I would make a chocolate cake first and then put the mousse in the middle of the two layers.  Then top with a ganache or something.  Something to try in the future.

Monday, December 19, 2011

Cross-Stiched Ornaments

You just need ribbon, felt for the backs, twine, many different colors of floss, and cross-stiching material.

Happy Birthday Banner

I saw this at a friend's house.  A sewn happy birthday banner.  I had to make a few.

  Just cut out 15 triangles  each of two kinds of fabric.  Cut out letters or paint on with fabric paint.  I used double sided iron on interfacing to get the fabric letters on the triangles. 
Then I sewed them around the edges to make them secure. 
Then sew two triangles of scrap fabric together leaving the top open.  Turn right side out and pin bias tape to the tops of each triangle in order and sew on each side.  Leave enough on the ends to hang up.

Hand Puppets

Here's a good Christmas craft idea my Mom made us all... Just done felt, ribbon, twine, yarn, and lace. 
Sew around the edges of each puppet leaving the bottoms open.  You insert brown or gray yarn into the donkey before you sew.  Everything else is glued on with a glue gun.  I made the angel hair by winding yellow yarn arond kabob sticks and baking in the oven for five minutes. 










Friday, October 7, 2011

Slow Cooked Apple Cider Pork

My roomate used to make us this recipe but with chicken.  You could use either meat.  I adapted it a bit to cook slowly so the pork would be more tender.

Apple Cider Pork

1 Tbsp. olive oil
4 cloves garlic minced
1/2 of an onion chopped.
4 pork tender loins or pork chops
1 Granny Smith Apple peeled and diced
Enough apple juice or apple cider to cover pork (about 4 cups)
2 Tbsp. butter

Heat olive oil in a pan on medium heat and add pork chops a few at a time depending on the size of your pan.  I used my dutch oven and cook only cook two at a time.  Cook for 2 minutes on each side.  Place finished on a plate to the side until all are done.  Then in the same pan cook onion and apples until onion is translucent and apples are tender (about 3 minutes).  Then add garlic and cook for one minute.  Then put the pork chops back in the pan.  Pour on the apple juice until it covers all the meat.  Place a lid on your pot and cook on low for 1-2 hours until meat is tender.

Super Easy, Tasty Egg Rolls

I love egg rolls.  When I am pregnant I crave them for some reason.  Don't ask me why.  I have never attempted making them before because every recipe I come across has weird ingredients and seems to complicated but I found a super simple one with just a few ingredients.

Super Easy Egg Rolls

Adapted from a Taste of Home Recipe

  1/2 pound pork sausage
  1/4 cup chopped green pepper
  1/8 cup chopped onion
  1 tsp. minced garlic
   one small package coleslaw mix
   1/4 tsp. pepper
   1/8 tsp. salt
   Package Egg Roll Wrappers (about 16)

Cook the sausage, green pepper, and onion over medium heat in a fairly large skillet.  When the meat is fully cooked add the garlic.  Cook for one more minute.  Drain.  Add the salt and pepper.  Now here you can combine the pork and coleslaw to make assembly easier or you can leave them separate.  I ended up with extra coleslaw so I'm glad I didn't combine the pork mixture and the coleslaw. 

For assembly have a small bowl of water in front of you, the sausage mixture, the coleslaw, and a large area to fold the egg rolls. 

Place about 4 Tbsp. sausage mixture and the same amount coleslaw in the middle of an egg roll.  Fold up bottom corner and then fold in the sides.  You can add a little water to the edges to make the stick better if they are being difficult.  Then fold down the top or roll up the egg roll.  Add a little water to that last seam just by dipping your finger into the bowl of water and dabbing on the egg roll wrapper.  You don't need a lot.

Assemble all egg rolls and then heat about an inch of your favorite frying oil in the bottom of a skillet or fryer.  It should be around 375 degrees or pop when you add an egg roll.  Cook for about 1-2 minutes on each side of the egg rolls depending on how brown you like them to be.  Drain on paper towels.  Serve with Sweet and Sour Sauce.

My package of egg rolls wrappers had more than 16 I think so I doubled the recipe to fill them all.  They store well.  You can even freeze them but reheat in the oven, not the microwave or they will lose their crunch and be soggy and grosse!

Thursday, September 15, 2011

A Pie Disaster turns into a Yummy Crumble

I had a bit of a baking disaster the other day.  I was trying to make a gallette and while I was transfering it to the pan it fell apart.  It was a lovely peach pie turned peach crumble. 

Basil Cubes

Have a bunch of basil?  I do.  My neighbor grew a ton and has given me a whole pot!  So I've been making Basil Cubes.  Its really simple.  Just pull all the leaves off the stem and place them in a blender or food processor. Blend while pouring in water slowly until the desired consistency.  Pour into ice cube trays.  When frozen place them in a bag.  When cooking just add a basil cube.  Tastes so fresh!

Saturday, September 10, 2011

Zucchini Brownies

I'm back from vacation and finally getting back into the groove of life again.  Here is a recipe I've tried recently.  Its a great mix of a brownie with Better Than Sex Cake and what's great is it was mostly an accident.

Zucchini Brownie with Chocolate Frosting

Adapted from Taste of Home’s Simple and Delicious cookbook

1 cup butter, softened
1 ½ cups sugar
2 eggs
½ cup vanilla yogurt or plain
1 tsp. vanilla extract
2 ½ cups flour
¼ cup baking cocoa
1 tsp. baking soda
½ tsp. salt
2 cups shredded zucchini

Cream together the butter and sugar.  Then add the eggs.  Add the yogurt and vanilla. 
Mix together the flour, cocoa, baking soda, and salt.  Add slowly to the butter mixture.  Fold in the zucchini.

Bake in a 13x9 pan for 35-40 minutes at 350. 

When a toothpick comes out clean, take it out of the oven and pour on the frosting.  This will seep into the brownies and make them moist and delicious.  Just keep pouring.

¼ cup butter
1 ¾ Tbsp. cocoa
1/6 cup milk
4 cups powdered sugar
½ tsp. vanilla

Combine the butter, cocoa, and milk in a saucepan and cook until the butter melts.  Cook for another two minutes and then add the powdered sugar and vanilla.

Friday, July 22, 2011

What to do with an Abundance of Zucchini... my Favorite Recipes

So, have your neighbors brought over some zucchini or have you grown some of your own and you don't know what to do with it all?  I think we all get in this situation at this time of year. 

My husband recently came home with three giants.  Its the equivalent of flowers for me.  I was so happy.  Here is what I used them to make...

Zucchini Cakes

2 cups shredded zucchini
1/2 cup bread crumbs (you can use any type but I prefer Panko bread crumbs)
1/4 cup mozzarella or some kind of combination of cheeses (Parmesan is also good.)
1/2 tsp. garlic powder
1 egg
salt and pepper to taste

Squeeze water out of shredded zucchini by placing it in between layers of paper towel and squeezing.  The dryer the better!

Mix the zucchini, bread crumbs, cheese, garlic powder, egg, and salt and pepper. 

Shape into thin patties while you heat up some oil in a frying pan.  Olive or canola oil work great.

Cook on medium heat for about two minutes per side.  Be careful to heat them all the way through.  I like them almost burnt.  I have a problem with them being raw in the center. 

Serve with any type of dressing- ranch, marinara sauce, or just eat them plain.  That's how I like em'.

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
2 c. peeled and grated Zucchini
1 c. nuts (optional)
3 tsp. Vanilla
3 tsp. Cinnamon
¼ tsp. Baking powder
1 tsp. Salt
1 tsp. Soda
3 cups flour

            Beat eggs till foamy.  Add oil, sugar, squash, and vanilla.  Mix lightly but well.  Add dry ingredients.  Mix well and add nuts.  Place in 2 well-greased loaf pans.  Bake 1 hour at 350.

Chocolate Zucchini Cake

½ c. margarine or butter melted
½ c. oil
1 ¾ c. sugar
2 eggs
1 tsp. Vanilla
2 ½ c. flour
½ c. sour milk
4 Tbl. Cocoa
½ tsp. Cinnamon
½ tsp. Salt
1 tsp. Soda
1 tsp. Baking powder
2 c. grated zucchini
        Combine margarine or butter, oil, sugar, eggs, and vanilla.  Alternate liquid, dry.  Add zucchini.  Put in cake pan.  Sprinkle with choc. chips, brown sugar, and nuts (3/4 c.).  Bake at 350 for 40-45 minutes. 

If you have some little bitty zucchinis they are great too!  I love to just slice them thin and saute' in olive oil, sprinkled with salt and pepper.

Here is my new favorite though... my kids even ate them and my son said, "They just like chicken nuggets!"  I don't think you can get a better compliment about food than that from a five year old.

Fried, Breaded Zucchini

1 cup grated Parmesan (fresh is better)
1 1/2 cups Panko bread crumbs
1/2 tsp. parsley
1/2 tsp. salt
1/2 cup flour
2 large eggs
2 small zucchini or yellow squash sliced into thin circles

Heat your favorite oil in a frying pan.

Stir Parmesan cheese, salt, and parsley into the Panko. 

Beat the eggs in another bowl.

Then put the flour in yet another bowl with a little salt and pepper mixed in.

I like to make a little assembly line with all the bowls and my squash.

First dip the zucchini slice in the flour, then the egg, and then the panko.

Place in the heated oil.  They only take about a minute on each side.  Watch carefully. 

Serve immediately.  They are so good warm!  My husband ate his with Marinara.

Wednesday, July 13, 2011

How To Make a Superman Cake

My son wanted a Superman cake for his birthday, so although most of my cakes belong on Cake Wrecks,  I think this is one of my better creations.  First, bake a cake, any size, any shape and print off a Superman symbol for that size of cake.  Then cut out the yellow parts.

Make some buttercream frosting.  I like this recipe.  Frost the cake blue and then put the symbol in the middle.
 Frost the relief parts of the symbol and put in the writing.
 Then pipe red frosting around the edges or put on licorice.
 Take off the paper and then pipe in what is left.
 And Walla.  My son was thrilled.  The frosting was pretty good too for being decorative frosting.

Tuesday, July 12, 2011

Two of my Favorite Ice Creams Recreated at Home

I have two favorite ice creams Schwann's Rocky Road and a Cookie Dough Ice Cream my Grandparents-in-law took me to in Berkley.  I have been on a mission to recreate both since I can't get either where I live.  The thing I love about Schwann's Rocky Road is the marshmallow are not chewy pieces they are delightful ribbons of marshmallow.  Sooo good!
First, the Cooke Dough/Hot Fudge Ice Cream

Make Alton Brown's Vanilla Ice Cream Recipe found HERE.

At least 2 hours before you are going to mix the ice cream make up this cookie dough recipe:

5 Tbsp. brown sugar
6 Tbsp. sugar
4 Tbsp. butter softened
1 tsp. vanilla
3 Tbsp. whole milk
1/4 tsp. salt
1/2 cup mini chocolate chips or chocolate chips chopped up
1 1/4 cups flour

Mix up and roll in waxed paper.  Freeze. 

Also sometime before you make the ice cream make some hot fudge sauce or buy some.  I like this recipe.  Make sure it has time to cool off before you add it to the ice cream.

When your ice cream is almost done chop up your cookie dough into bite sized pieces and add to your ice cream.  If it won't fit that's okay!  Mine wouldn't so I came up with a different plan.

Get the container you are going to put your ice cream in and put a layer of vanilla ice cream and then sprinkle on some cookie dough pieces, then pour on some hot fudge (not hot though).  Then some more ice cream, cookie dough, fudge, repeat until you are out of ice cream.

If your ice cream maker is like mine and its hard to get all the ice cream out.  Never fret.  Sprinkle in some cookie dough and hot fudge into the bowl and let your kids go at it.  They will scrape it clean.  And you can help... or you can sneak off to your room and scrape it clean yourself.

I would never do that of course.... *cough.

Your ice cream should firm up overnight and be amazing in the morning.  Not that you should eat it for breakfast! 

Next up.... Rocky Road Ice Cream

First make Alton Brown's Chocolate Ice Cream found here.    Then either make your own chocolate covered peanuts or buy some.  You will also need Marshmallow Fluff.

When the chocolate ice cream is almost done add the chocolate covered peanuts.

Then layer the ice cream into its container with marshmallow fluff.

Freeze overnight to harden up.

Homemade English Muffins and Egg Sandwiches

I've been wanting to try to make my own English Muffins for a while.  The recipe I used was extremely vague on the times and stuff so I'm going to try to improve it for you.

English Muffins

1 cup milk
2 Tbsp. white sugar
3/4 Tbsp. yeast
1 cup warm water
1/4 cup melted shortening
6 cups all-purpose flour
1 tsp. salt

   Warm the milk in a saucepan until it bubbles then remove from heat.  Mix in the sugar.  Stir until dissolved.  Let this cool until its lukewarm in a large bowl you will be doing the mixing in (save yourself a dish!).  Dissolve the yeast in warm water in another bowl for about ten minutes.

  Combine the yeast and milk mixture in that large bowl.  Then add the shortening and 3 cups flour.  Beat until smooth.  Then add salt and the rest of the flour until it makes a soft dough.  I didn't use all of the flour.  Knead.  Place in a greased bowl, cover and let rise for an hour and 1/2 until doubled.

   Punch down.  Roll out to about 1/2 inch thick!  This is important!  Half of mine were too thick and 1/2 were too thin.  Cut out with anything you have that is round.  I used a glass.  Sprinkle cornmeal on top of a couple pans, place the muffins on the cornmeal, sprinkle some cornmeal on top of these, cover, and let these muffins rise for another 1/2 hour. 

   Heat a griddle and spray with non-stick spray.  Cook muffins on the griddle for about 10 minutes on each side.  Mine needed a little less time.  Then place in a 270 degree oven to keep warm while you make the rest.

Split and toast.  Spread with your favorite toppings.  Or make up some fried eggs, place some ham on top of that and you have a fantastic egg sandwich.


Friday, July 1, 2011

Banana Nut Bran Muffins

I'm posting this recipe because I need a copy of it for myself.  I got it off the back of a box of Millville Bran Flakes.  They turned out great.  The baby loves them.

Banana Nut Bran Muffins

1 cup flour
1 Tbsp. baking powder
¼ cup sugar
½ tsp. cinnamon
½ tsp. nutmeg
2 cups bran flakes cereal
1/3 cup milk
1 cup ripe bananas
2 egg whites
¼ cup butter, softened
½ chopped walnuts

Combine the flour, baking powder, sugar, cinnamon, and nutmeg.  Set aside.

In a large bowl combine the cereal, milk, and bananas.  Let it stand for two minutes until the cereal is softened.

In another bowl beat the egg whites until foamy.  Add this and the butter to the cereal mixture. 

Add flour and walnuts.  Stir until just combined.  Pour into greased or lined muffin pans.  Bake at 400 for about 20 minutes. 

Wednesday, June 29, 2011

Better Than Sex Cake

First off, this cake is a great conversation starter even if the conversation isn't exactly savory.


German Chocolate Cake Mix (Or make your own from scratch.  My favorite recipe is found HERE.)
1 can Sweetened Condensed Milk
1 jar of hot fudge sauce (Or make your own from scratch.  My favorite recipe is found HERE.)
1 jar of caramel sauce (Or make your own from scratch.  My favorite recipe is found HERE.)
12 ounces whipping cream, whipped with 1/2 cup powdered sugar (or use cool whip, but it won't be as good.)
3 Heath Bars, crushed (optional, but it won't be as good.)

Bake cake according to instructions.  Stab with the end of a wooden spoon straight out of the oven.  Combine sweetened condensed milk and caramel.  Pour on top of the cake.  Let this sit in the fridge for 1/2 hour then spread on 1/2 cup hot fudge.  Let set in the fridge until ready to serve.  Spread on sweetened whipped cream and Heath Bars.


 Now you can decide if this dessert lives up to its name.

Artichoke Stuffed Chicken with Marinara Sauce


1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese
1 cup chopped canned artichoke hearts
1 Tbsp. basil
2 tsp. oregano
1 tsp. garlic powder
1/4 tsp. salt
6 chicken breasts pounded

Pound out the chicken by placing the breast between two pieces of plastic wrap.  Then make a meat tenderizer and go at it.  Its great when you feel frustrated to let it out on a piece of chicken!

Combine cheese, artichoke hearts, basil, oregano, garlic, and salt. 

Spread cheese mixture in the middle of the chicken breast.  Not too much, about 2 tbsp. depending on the size of the chicken breast. 

Roll up the chicken breast with filling at center.  Roll up into plastic wrap and store in the fridge for 30 minutes or until ready to grill. 

Cook for 10 minutes on each side on grill or in a saucepan.  If on the grill turn down the temperature at the end and close the lid and cook for another 10 minutes.  I did mine on a saucepan because our grill ran out of propane and I put it in the oven for 10 minutes at 350 degrees to make sure it was done in the middle. 

The internal temperature needs to be 170 degrees Fahrenheit. 

Serve with marinara sauce.  Delish!

Spaghetti Primavera

Spaghetti Primavera

Adapted from Rachel Ray

5 cups chicken broth and another 1/2 cup for later
2 Tbsp. olive oil
2 tbsp. butter
3 tbsp. minced garlic
1 pound spaghetti (I broke the spaghetti sticks in half because they would not fit in my skillet otherwise.)
1 onion thinly sliced
1 zucchini chopped into thin sticks
1/2 cup carrots cut into thin sticks
(It would be better to error on more veggies than less in my book.)
2 tsp. thyme (I used crushed because its what I had, fresh would of course be best.)
salt and pepper
1/2 cup heavy cream
1 cup parmigan cheese (fresh is best)
2 Tbsp. fresh parsley chopped


In a saucepan simmer the broth over medium heat.

Meanwhile, in a large skillet heat the olive oil with the butter over medium-high heat.  Stir in the garlic and the spaghetti and toast lightly for about two minutes.  Add the onion, carrots, zucchini, and thyme.  Add salt and pepper to taste.  Cook until the veggies soften a little, but are still firm.   (About five minutes.)  Add the 1/2 cup broth and cook until completely absorbed. 

Cook like you're making a risotto and add broth a little at a time until absorbed and spaghetti is al dente.  This takes about 12 minutes. 

Stir in the cream, parsley, and the cheese and stir until combined.  Serve.

Monday, June 13, 2011

Alphabet Vegetable Soup

I've been wanting to make my own Alphabet Vegetable Soup so I kind of made one up the other night and I thought it turned out really well.
Alphabet Vegetable Soup

1 onion chopped
1/2 cup chopped carrots
1 Tbsp. olive oil
1 tsp. minced garlic
2 cups Vegetable Cocktail juice (V8 or whatever)
2 cups beef broth
1 package frozen mixed vegetables
1 1/2 tsp. parsley (I used fresh)
1 tsp. salt
1 tsp. thyme
1 bay leaf
1/2 tsp. dried basil
1/4 tsp. pepper
1/2 cup alphabet noodles or pasta of choice

    Saute Onion and carrots in olive oil until tender.  Then add broth and vegetable juice.  Bring to a boil.  Add the frozen vegetables and spices.  Depending on cooking time on vegetables and pasta add them so they will all finish at the same time.  My vegetables cooked in about five minutes and the pasta took one.  They were very small noodles.

Serve immediately and enjoy the amount of vegetables you get from it.

Other ideas for vegetables:  spinach, cabbage, etc. 

Tie Onesie

When I had my first son we found a tie onsie at a store and I loved him in it.  Then when I had my most recent son my sister made me a bunch more.  They are really easy to make. 
I used old stained clothes for the tie material.
Made a pattern for the tie or bow tie.

Cut it out and used my thickest stitch setting to sew it on.  You could even use fusible interfacing to make it easier.

Tuesday, June 7, 2011

Bread Recipe

I've been searching for an awesome bread recipe and I found one.  You have to use bread flour, but its worth it and since you have all been making the bagels in the previous post then you have some on hand...

Tuesday, May 24, 2011


My sister made bagels a few weeks ago and challenged me to make some and I'm so glad she did because they are amazing.  Seriously I don't know if I'll be able to buy bagels from the store now because I realize what a rip off they are!

Here is where we got the recipe.

My only change is that I don't really like plain bagels so I tried putting things in them...

So after you have made the dough and let it rise for 1 1/2.  Separate the dough into 8 pieces or 16 if you doubled the recipe like I did.  (I used a pastry cutter to do this and it was SO easy!)

 Then get yourself a helper and add some more ingredients.
We added chocolate chips, blueberries, raisins and cinnamon... the possibilities are endless.
Just make a little well in the dough, put whatever you want inside, and then knead it in.  Simple, easy, yummy...
 Then roll them into balls and follow the rest of the instructions... rise...
 Punch holes in, boil, bake...

 I have to say that after doing this you should use fresh blueberries instead of frozen because they are just too juicy.  I thawed mine and drained them, but they didn't turn out great.  The chocolate chip ones were fabulous though!

Wednesday, May 11, 2011


My husband was in charge of coffee hour at school last week and we decided to make tons of muffins.  Here are our favorite recipes from the event:  (All from one of my favorite blogs Get off Your Butt and Bake.)

Buttermilk Bran Muffins

Brown Sugar Crumble Banana Muffins



Definitely try her idea of adding orange rind to the butter to make orangey monkey bread.  It was so good!  I used my recipe for monkey bread dough though:

Monkey Bread 
First boil together:

2/3 cup sugar
1/2 cup butter or margarine
1 1/2 tsp. salt
1 cup water

When butter is melted take off the heat and place in the bowl you will be using to mix for it to cool completely.

Meanwhile dissolve 2 Tbsp. yeast into a cup of warm water. Let that sit for 10 minutes.

When the butter mixture is cool add the yeast, 2 beaten eggs, and six cups of flour.

Beat together until it is a uniform ball and place in the fridge for four hours.

Thursday, May 5, 2011

My Sister's Granola

My sister sent me a canister of granola she had made a few weeks ago and I am now addicted to the stuff.
   I love it on yogurt with fresh blueberries and strawberries.  Umm... good.

Here is the recipe:

2/3 c water
3 c brown sugar
2 c vegetable oil
1 tsp vanilla extract
1/2 tsp almond extract (optional...I used both)
9 c rolled oats
3 c Rice Krispies
2 tsp salt
1 c slivered almonds or sunflower seeds
*any dried fruit, chocolate chips, coconut, or other desired ingredients you wish to add

1. Boil water and brown sugar for 2 minutes in a sauce pan stirring constantly.
2. Add vegetable oil and vanilla extract (and almond extract)
3. In a mixing bowl, mix together oats, Rice Krispies, salt, and sunflower seeds.
4. Add liquid and mix together
5. pour onto large cookie sheet (I suggest a jelly roll pan, or something with edges, to avoid granola spills in your oven-it is messy!)
6.Bake 1 hour at 250* turning twice with a spatula
7. After baking and cooling, add any dried fruit or candy/chocolate chips you desire

Tuesday, May 3, 2011

Birthday Feast Recipes

My Husband just had his 30th birthday and since that is about when his family has their metabolism slow down I made him his last feast.  From now on we have to both be more careful about what we eat.

We started out the morning with:

Pecan Stuffed Waffles and Bacon
    These weren't fabulous after-all so I'm going to play with the recipe before I post anything.

Then for dinner I made him

Teriyaki Chicken and Veggie Kabobs-
      Just cut up how ever many breasts of chicken up into big chunks and marinade in your favorite teriyaki sauce overnight.  Then skewer on kabob sticks and grill for about five minutes on each side with the lid of your grill down.  So good!

(Sorry, about the picture.  These are the day after leftovers.)
     For the veggies I cut up a red onion, peppers, zucchini, and potatoes into chunks, skewered them, drizzled them with olive oil, sprinkled them with kosher salt, and grilled those.  They take a little longer than the chicken does. 

Fruit Kabobs with Nutella Dip

Nutella Dip

1/2 cup Nutella
1 package cream cheese
1/2 cup powdered sugar
1 cup whipped cream, whipped

Beat the Nutella and cream cheese together until smooth.  Then add the powdered sugar and then the whipped cream.  Serve with any type of fruit, pretzels, bread, or cookies.  I had a friend at dinner who ate a grilled zucchini and onion with it.  Anything goes good with Nutella.

Pasta Salad with Feta-
    I kind of based this recipe off of a pasta salad, but I can't find it on the person's blog anymore.  I changed it so much because we like different ingredients.

You'll need:
     1 12 oz. package tri colored pasta, cooked and drained
     1/2 cup red onion, finely diced
     1/2 cup  fresh Parmesan cheese
    4 Tbsp. basil pesto
     1 small jar marinated artichoke hearts (about 1 cup)  Mine were a little big so I cut them in half
    2/3 cup Caesar dressing
     Feta Cheese to sprinkle on top (optional)

Cook the pasta and then coat with Caesar dressing and pesto while its warm.  Then just add the rest of the ingredients and serve immediately.  Its really better warm.  Other ingredients you could add are: olives, diced Roma tomatoes, or toasted pine nuts.
        These are courtesy of the blog Best Bites.  Seriously one of my favorite food blogs.  They have the best food on there.  They are also hilarious.  The only thing I have to say about these Rolls is they don't say how much of the spice to use... don't use the whole spice recipe!  I did the first time with disastrous results.  I just spread the butter on the dough and then sprinkled the garlic spice mix lightly on top, added the cheese, and rolled it up and they were amazing this time!

Following with:

    Another Best Bites recipe.  My husband doesn't like toffee though so I sprinkled the top with chopped up Oreos instead.  I also didn't level the cakes because I'm lazy.

The Mousse was tricky.  Follow the instructions exactly!

Monday, April 18, 2011

Two Recipes- Wild Rice Potato Soup and Linguine with Garlic Sauce

Potato Wild Rice Soup
Adapted from Taste of Home cookbook Simple & Delicious

1 package long grain and wild rice mix
2 cups diced potatoes (I used Yukon Gold)
½ cup diced onion
2 cups chicken broth
2 cups milk
1 can cream of mushroom soup
8 ounces Velveeta, cubed
½ pound bacon cooked and diced

In a large saucepan cook potatoes, onion, and rice mix in the chicken broth for as long as the instructions on the rice say and until the potatoes are tender.

Add milk, cream of mushroom soup, and Velveeta.  Stir until smooth.  Serve with bacon as a garnish.

I also added cooked corn to mine, but you don’t have to.

Linguine with Garlic Sauce
Adapted from Taste of Home cookbook Simple & Delicious


Small box of uncooked linguine
½ pound cooked bacon, diced
5 cups fresh baby spinach
½ cup chopped ion
1 tsp. minced garlic
1 1-4 cups milk
1 package of cream cheese, cubed
2 Tbsp. butter
½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp pepper
1 small jar artichoke hearts (optional)

Cook linguine according to package directions. 

Meanwhile, heat 2 Tbsp. of olive oil in a small pan.  Sauté the spinach, onion, and garlic until tender.  About 2 minutes.  Add the milk, cream cheese, butter, salt, nutmeg, and pepper.  Stir until smooth.  Stir in the bacon and the artichoke hearts. 

Drain pasta and toss with sauce.