recipe: pot roast

i like to make pot roast by putting it in the crock pot in the morning, going out of the house during the day and coming home to a delicious smelling house and dinner is ready. i also like to use leftover pot roast to make the most enchiladas (recipe already posted).

you'll need:
2 - 2 1/2 pounds roast: either beef (chuck roast) or pork (i used the dark meat end of a large tenderloin)
2 1/2 cups vegetables (like onions, potatoes, and carrots) all cut to the same size
1/4 cup dry white wine
2 tablespoons canola or cooking oil
spices (either a packet of lipton onion soup mix or individual spices: 1/2 tsp granulated garlic, 1/2 tsp granulated onion, 1/4 tsp ground black pepper, 1/2 tsp salt)
boullion (if using pork roast use chicken boullion, if using beef use beef boullion. i prefer "better than boullion" paste- use 1/2 tsp but you can use a dried cube of boullion too)

to make:

*crock pot method*
put wine in bottom of crockpot and mix in boullion. place vegetables in crockpot. rub roast with oil then spices then put it in the crockpot. cook on low for 6-8 hours or on high for 4-5 hours.

*oven roasted method*
pour wine in shallow baking dish (prefer glass) and mix in boullion. rub roast with oil and spices and place in baking dish. place vegetables in dish surrounding roast. bake at 400 degrees for 30 minutes then lower heat to 300 for 2 hours (or until meat is cooked through).

recipe: santa's white christmas cookies

ok really its just a white chocolate chip and coconut cookie but since barnie's makes a killer coffee flavor that has the same flavorings, i think "santa's white christmas cookies" makes a good name for these.

you'll need:
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
1 cup sugar
1/2 tsp vanilla extract
1 egg
2/3 cup white chocolate chips
1 cup sweetened shredded coconut

to make:
preheat oven to 350 degrees and line baking sheet with foil. in a bowl mix stick of butter and half of the sugar. stir until all sugar is incorporated then add rest of the sugar until it is incorporated. mix in the egg and vanilla. in a separate bowl mix flour, baking powder and salt. then incorporate the flour to the sugar mixture adding 1/4 of the flour mixture at a time. then fold in the coconut and white chocolate chips. using hands, form into patties and place on baking sheet. bake for 16 minutes. cool on wire rack. serve with a cup of coffee, glass of milk, or hot chocolate!

recipe: colored cupcakes

saw this recipe on tablespoon.com and had to make it. all i needed to make them was a box white cake mix, white frosting, some sprinkles, and some food coloring. i'm elaborating to think you could use this recipe and make fun colored cupcakes for any occasion. for example: use your school (or college) colors to make cupcakes for a "touchdown" party. or you could even make the cupcakes light blue or pink for a baby shower. all in all, you can use this recipe to make cupcakes for any occasion.

you'll need:
1 box white cake mix (has to be white, and use egg whites only)
all ingredients according to box directions (eggs, water, and oil)
whipped white frosting (pre-made tub)
sprinkles (optional and your color choice)
food coloring (optional)

to make:
1- mix white box cake mix according to directions. then divide batter evenly into as many bowls as you want colors.
2- add food coloring to each individual bowl of batter. put batter into cooking vessel (either cake pan or cupcake lined tin) in order of color desired (i.e. rainbow- i went in the order of purple, blue, green, yellow, orange, red). be sure to fill only 3/4 full.
3- bake per box directions. let cool.
4- color icing if desired and ice cake. complete with sprinkles (if desired).

recipe: chocolate chip bread pudding

bread pudding is a great recipe because it uses things you likely have around the house already. this makes it easy to whip together in a hurry for a crowd but it makes you look like a great chef! you can add various mix-ins depending on what you have on hand to spice it up. in this case we used chocolate chips. other mix-ins could include: nuts, coconut, raisins, candied fruit or dried fruit, white chocolate chips. you can serve with ice cream or with some jam or preserves (heated up and mix a little water with it to make it pourable). recipe is courtesy of my boyfriend <3

you will need:
1 loaf bread, few days old (i always use publix homestyle white bread, unsliced- find this in the bakery, if you can't find it, ASK! trust me it's worth it... oh and this bread is great for french toast too!)
8 eggs
2 1/2 cups milk
1/4 splenda (or sugar)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
3/4 cup chocolate chips

to make:
1- in a large bowl whisk eggs, milk, splenda, cinnamon, nutmeg, and vanilla extract until combined.
2- cut bread into 1" - 2" cubes (varying sizes). put bread in egg mixture and stir to coat evenly. refrigerate for 45 minutes then stir. refrigerate for another 45 minutes. (if at this point it seems to dry, add a dash more milk and stir)
3- preheat oven to 350 degrees. spray baking dish HEAVILY with pam.
4- spread half of bread mixture into pan. sprinkle with half of the chocolate chips. top with remaining bread mixture and sprinkle remaining chocolate chips on top.
5- bake for 35-45 minutes or until cooked through and lightly brown on the top. serve warm with a scoop of vanilla ice cream on the side.

recipe: enchiladas

i like this recipe because it feeds a crowd for pretty cheap and uses leftover cooked meat. in this case i used leftover pot roast (shredded) but you could use leftover rotisserie chicken, turkey (think thanksgiving), or pork if that's what you have on hand. i even would stretch to say you could use leftover meatloaf, burgers, ground beef, or meatballs. vegetarian option: substitute beans and rice instead of the meat.

you will need:
8 flour tortillas
1 1/2 cups meat (shredded, ground, or bite size)
1 can red enchilada sauce (mild)
1 can diced green chiles
3/4 cup diced onion (white or yellow)
1 1/3 cup shredded monterrey jack cheese
3/4 cup sour cream
2 tablespoons milk

to make:
1- preheat oven to 375 degrees. spray baking dish HEAVILY with pam.
2- in a large mixing bowl combine: meat, 1 cup cheese, onion and 3/4 can chiles.
3- put about 1/4 cup of mixture in each tortilla (i like to lay out all of the tortillas on the counter and divide mixture evenly). roll up each tortilla (ends open) and place fold side down in the baking dish.
4- pour enchilada sauce on top of enchiladas. in a small bowl whisk together sour cream and milk. pour on top of enchiladas. sprinkle with remaining cheese and chiles.
5- bake for 45 minutes or until bubbly and brown.

recipe: quiche

quiche is one of the easiest recipes to make. it also has a million different variations so no matter what your tastes or what you have on hand, you can pretty much always make a quiche. great for any meal of the day, easy for a party, and great if you have a crowd. and absolutely always delicious.

you'll need:
1 frozen pre-made pie shell
3/4 cup milk or cream (not skim milk)
4-5 eggs (depending on the amount of fillings you have)
5 oz shredded cheese (swiss, mozzerella, or cheddar)
salt and pepper to taste
dash of nutmeg

optional fillings:
2-3 tablespoons scallions / green onion
1/4 cup sauteed white onion
3-4 slices cooked bacon, crumbled
1/4 sauteed sliced mushrooms
1/4 cup chopped seeded tomato
2-3 slices canadian bacon, chopped
1/4 sauteed spinach (can use frozen chopped spinach, thawed)

to make:
1- thaw pie shell for 10 minutes. prick with a fork. bake at 400 degrees for 5-8 minutes until lightly browned.
2- take all fillings you'd like and mix them in a bowl together with the cheese. in a separate bowl, wisk eggs, milk (or cream), salt, pepper, and nutmeg until combined.
3- fill pie shell with filling and cheese mixture. slowly pour egg mixture over letting it settle.
4- bake at 350 degrees until set (depending on amount of fillings should take anywhere from 35 minutes to 1 hour). if pie crust edges start to get too brown, use tin foil to make a cover so they don't burn. once quiche is cooked, let cool for 20 minutes before serving.


**some of my favorite quiches:
- tomato, bacon, onion, with mozzerella cheese
- mushroom, bacon, canadian bacon, scallion with swiss cheese
- spinach, mushroom, scallion with swiss cheese
- bacon, scallion, mushroom with cheddar cheese

recipe: asian summer rolls

one of my favorite recipes year round but especially in the summer. these are so light and completely guilt free. also very customizable for whatever ingredients you have or whatever tastes you (or your company) may have. can you shrimp or chicken for the protein (or omit for a vegetarian option). also omit whatever vegetables you don't care for (as per personal taste). light and delicious, great as an appetizer or i prefer it as my lunch or dinner entree.

you'll need:
rice paper wraps
hot water
rice noodles
carrots, julienned (or shredded)
cucumbers, julienned
cilantro or thai basil
scallions, sliced
napa lettuce (hydroponic lettuce as sold in stores)
bean sprouts
protein (for the protein i suggest either shrimp- skewer raw shrimp and either boil or grill. once pink remove and once cooled, slice. for chicken- use either raw tenders or breasts and boil until cooked. let cool slightly and shred the chicken.)
dipping sauce (i usually make a sauce to taste. you can use a pre-made peanut sauce, which is my favorite, or make one on your own using a mix of creamy peanut butter, hoisin, and a little soy sauce. or make your own dipping sauce using any of the following ingredients: soy sauce, siracha, hoisin sauce, oyster sauce, creamy peanut butter, scallions, sesame oil, lemon or lime juice, fresh or powdered garlic, fresh or powdered ginger, etc.)

to make:
1- dip rice noodles in warm water to moisten.
2- dip wrap in warm water. place on work top. fill with desired ingredients and roll up, tucking sides in before finishing.
3- mix a dipping sauce to your liking to serve with the rolls.

recipe: caprese salad

this is by far one of my favorite foods to eat. i love the light and freshness of this salad. great and easy to make for one or two all the way up to a ten. change the amount of ingredients depending on how many you are feeding.

you'll need:
fresh basil leaves
olive oil (prefer virgin or extra virgin)
balsamic vinegar glaze
fresh tomatoes (vine ripe or roma), sliced
fresh buffalo mozzarella, sliced
salt and pepper to taste

to make:
preparation is the key with this recipe. once the cheese and tomatoes are sliced, sprinkle with salt and pepper. then just layer all the ingredients: start with tomato, basil, cheese, tomato, basil, cheese, etc. if you like extra basil (like i do) add an extra leaf of basil between the cheese and tomato layers. next: drizzle with the balsamic glaze first, then with the olive oil.

recipe: easter egg hunt cupcakes

made this recipe as a fun easter treat for my family. delicious and cute. super easy and fool-proof to make.

you'll need:
yellow (or white) box cake mix
other ingredients needed as listed on cake mix (like oil and eggs)
1 bag shredded coconut
1 container pre-made frosting (vanilla or white works)
green food coloring
egg candies (i used speckled egg whoppers)

to make:
1- bake cupcakes as directed on the box. after cupcakes have cooled, ice them with the pre-made frosting.
2- put coconut in a zip top bag. put 1-2 drops of food coloring in the bag. seal and shake. if the color is not dark enough, just add a few more drops and shake again. repeat until desired color is obtained.
3- spread colored coconut out on a shallow dish (or plate). pick up a cupcake, turn upside down and dip in coconut (so it sticks).
4- top with egg candies
2-

recipe: coconut dream pie

this is the best coconut cream pie recipe that looks beautiful and completed but is far from it. just don't let anyone know it only took you less than 15 minutes to make it and that no baking was required! many diet or low-fat substitutions can be made. you can also use this same recipe to make a chocolate dream pie, strawberry cream pie, butterscotch pie, pistachio pie (how good does that sound?) or even banana cream pie. flexible recipe allows you to be very creative.

you'll need:
premade pie shell (either graham cracker crust or premade regular crust, prebaked)
2 cups cold milk (can use skim if you'd like)
2 packages vanilla jello pudding mix (can use low fat / diet if you'd like)
1 1/4 cup shredded coconut
2 cups cool whip, divided 1 cup each (can use lite or "free" if you'd like)
1/3 cup toasted shredded coconut (just put it on a cookie sheet in the oven for a few minutes until brown)

to make:
in a large mixing bowl combine: milk and pudding mix. whisk for 2 minutes. stir in 1 cup shredded coconut and 1 cup cool whip. spread in pie shell and cool (2 1/2 hours to overnight). top with remaining cool whip and garnish with remaining toasted coconut.

recipe: southern style blueberry cobbler

after picking a ton of fresh blueberries, this is the best way to indulge. this recipe utilizes splenda (although you can use sugar) which makes it a bit more guilt-free. and trust me, if you didn't know it had splenda in it, you wouldn't guess it at all. great served with a scoop of vanilla ice cream on the side or topped with whipped cream.

you'll need:
1/3 cup splenda (or sugar)
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 cup flour
dash salt
1 tsp lemon juice
3 cups fresh blueberries
1 tbsp butter
1 store bought pie crust (roll out kind)

to make:
1- preheat oven to 400 degrees. spray your baking dish with pam or butter (large ramekin worked well for this but a pie dish or pyrex will work too).
2- in a large mixing bowl, combine first 7 ingredients (thru berries). put in baking dish. dot with butter (cut up into small pieces).
3- cover with pie crust- you can roll it out straight and trim to the size of the baking dish and cut a small slit for steam. in my recipe i cut strips of the pie crust and wove a lattice top (i think its much prettier this way but depends on the amount of effort you want to put into it).
4- bake for 30-35 minutes (depending on the size of the dish).

recipe: strawberry shortcake

i usually only make this recipe when i have fresh picked strawberries (see SK's travels section of this blog) but you could make this with store bought berries. you could also use other varieties of berries (like blueberries or raspberries). recipe is flexible: can make this as a cake of whatever size (either 2 8" rounds, 2 9" rounds, 1 13" x 9", or cupcakes as well.

you will need:
yellow or white box cake mix
whatever eggs, oil, and water box mix calls for
zest of one lemon
4 cups strawberries (washed, hulled and quartered)
1/4 - 1/2 cup sugar (to taste or as needed depending on ripeness of the berries)
1/4 cup lemon juice
pint or quart of whipping cream (as much as needed)
1/4 cup powdered sugar (to taste, as needed per the amount of cream)


steps:
1- preheat oven to temperature indicated on box mix. make box mix according to instructions adding lemon zest to mix. bake as indicated on box. let cool.
2- in medium saucepan over medium heat, combine berries, sugar and lemon juice and cook for 15 minutes (while stirring) until juice thickens. let cool.
3- if making a cake with layers: spread strawberry mix between layers. if making cupcakes: hollow out a small amount of cupcake and fill cupcake with strawberry mix. if making a one layer cake: top cake center with strawberry mix.
4- mix cream and powdered sugar and whip until stiff peaks form. place in pastry bag with star tip and pipe around edges (of either cake or cupcakes).

recipe: cranberry glazed stuffed turkey meatloaf

if you like thanksgiving (and lets be honest, who doesn't?) you will absolutely love this recipe. it is a savory turkey loaf that has stuffing inside and is topped with cranberry sauce. it makes my mouth water just thinking of it! everyone who has tried this recipe goes head over heels for it. just make this one time and you'll understand the adoration for this recipe, i promise.

you'll need:
baking dish- 13" x 9" glass dish or a jelly roll pan (aka baking dish with a small lip) will do fine
plastic wrap or parchment paper (whichever you have handy)
cooking spray (aka PAM)
.75 to 1 lb ground turkey (mix of white and dark meat, can use ground breast only but you'll get a better texture and flavor if it is a mix)
1 tsp salt
1/2 tsp pepper
1/4 breadcrumbs
1/2 tsp dried thyme
1/4 tsp dried ground sage
1/4 cup diced onion
1/4 cup diced celery (can substitute equal amount of onion if you don't like celery)
2 tablespoons butter, diced into small cubes
1/4-1/3 cup chicken stock or broth
1/2 cup croutons, crushed (in your hands)
1/2 - 3/4 cup stuffing mix (prefer stove top or name brand in flavor such as chicken or turkey)
1 - 1 1/4 cup canned (or jarred) cranberry sauce (whole berry or not, doesn't matter)
1/4 cup brown sugar
3 tablespoons lemon juice


directions:
1- preheat oven to 375 degrees. spray baking dish with pam. lay cling wrap (or parchment paper) out on the counter and spray with pam.
2- in a large bowl, mix ground turkey, salt, pepper, and breadcrumbs with hands until combined. spread out in a large rectangle on the cling wrap (or parchment paper). leave 2 inches of space on each side.
3- in a medium bowl combine the following: thyme, sage, onion, celery, butter, chicken broth, croutons, stuffing mix. spread on top of the ground turkey (leaving 2 inches on each side)
4- using the paper, roll the turkey up around the stuffing, sealing the sides closed. transfer to baking dish. bake uncovered for 45 minutes.
5- while loaf is baking, in a small bowl combine cranberry sauce, lemon juice, and brown sugar. after loaf has baked for 45 minutes, remove from oven and spread cranberry mixture on top. bake for an additional 15-25 minutes or until turkey is cooked through. let stand for 10 minutes before slicing and serving.

recipe: southwestern bean burgers

i love this recipe. it may not sound like the best recipe but is actually very delicious. and most of the items in the recipe come from the pantry. no meat but you won't miss it. great recipe to make a double batch of and freeze. when you are ready to make, just pull one (or however many you need) burger(s) out of the freezer and put them in the fridge about 6-12 hours ahead.

you will need:
1 can of pinto beans, drained and rinsed, then crushed by hand so all of the beans are split
1 1/2 cups of tortilla chips crushed (take a bag of tortilla chips and put them in the food processor until the consistency of large breadcrumbs, or just put them in a zip bag and pound with a rolling pin)
1-2 eggs (depending on the size)
3-4 tablespoons chopped green onion (can use red or yellow onion if that's what you have handy)
2 tablespoons chopped cilantro (more or less according to your taste)
1-2 cloves minced garlic (more or less to taste)
salt and pepper to taste
guacamole (i prefer pre-made but you can make your own)


to make the burgers:
first take about 1/4 of the crushed tortilla chips and put them on either a plate or a container you are going to store the burgers on / in.

then mix the beans, egg, onion, garlic, cilantro, salt and pepper together (either by hand or GENTLY in a food processor). then form into burgers and place on the bed of crushed tortilla chips. then cover with more crushed tortilla chips to form a crust on the burgers.

to cook:
coat a nonstick frying pan with vegetable oil over medium heat. cook burgers until outside is nice and brown. serve with guacamole on the side.

recipe: the cutest monkey cupcakes

this is more of a tip than a recipe but makes the most adorable monkey cupcakes. my boyfriend loves monkeys so when i saw this in a cupcake decorating book i had to replicate it.



you will need:
box cake mix (i like using chocolate or devils food cake but you could do marble cake or yellow if you prefer)
store-bought chocolate icing
vanilla wafers
nutter butter cookies
m&m's
twizzlers


directions:
1- bake cupcakes from a box cake mix
2- after cupcakes cool, ice with chocolate icing
3- make the ears of the monkey by slicing nutter butter cookies in half
4- make the mouth of the monkey by cutting a little off of a vanilla wafer
5- make the eyes by using m&m's (make eyes by putting a little of the chocolate icing on with a toothpick)
6- make the nose by using chocolate icing on a toothpick to make 2 dots
7- either use chocolate icing to draw on a mouth (using a toothpick) or slice up the twizzlers to make a mouth and tongue
8- to make the hair (optional) i put a dab of icing on the top in different designs for whatever hairstyle i wanted the monkey to have

recipe: the easiest pie tartlets

one my favorite "easy to make but looks like a ton of work" recipes is pie tartlets. for not a ton of effort, they look like you've been slaving all day. my only tip for these is that they don't tend to keep for very long. so be sure to only make as much as you need or eat them all within a day or so.



ingredients:
pre-made rolled pie crust
canned pie filling (i like cherry, peach, or apple but you can use any kind at all)
a little flour (for rolling)
(seriously that's it!)

you'll need:
rolling pin
cupcake pan

to make:
preheat oven and defrost the pie crust (per the instruction on the box). use a little flour and roll out the pie crust. cut rounds out of the pie crust so they fit a little bigger than the cupcake tins (i like to use a cup flipped upside down but the bottom of the pie filling can works well too). push the pie crust rounds into the cupcake tins. then poke holes in them with a fork. bake at the pie crust until lightly browned. let cool slightly. spoon pie filling into the tart shells. you can then put them back in the oven (if you'd like to serve warm) or you can just leave them and let them cool. i like to top them with a little whipped cream (because it's so pretty) but that is totally optional.

recipe: best brunch salad

i wanted to make something for my boyfriend and i for brunch one day but was not in the mood for something too sweet. came up with this delicious salad which is a spin-off of a spinach warm bacon salad. it's great for brunch but i also love it for lunch or a light dinner with a glass of wine.



for the salad:
salad greens (i recommend baby romaine, baby spinach, 50/50 baby mix, or spring mix, whichever you like best)
bacon, cooked in strips and then cut into bite sized pieces
goat cheese, crumbled
tomatos (either slices if roma, beefsteak, or on the vine tomatoes or halved if grape or cherry tomatoes)
onion (red or white, whichever you like, or optional)
walnuts (in pieces)
poached egg

for the dressing:
dijon mustard
finely diced shallot (or garlic if you don't have shallot)
white wine vinegar (or red wine vinegar or apple cider vinegar, whatever you have on hand)
olive oil (or bacon fat from cooking bacon, whichever you prefer)
splash of lemon juice (optional)
salt and pepper to taste

to assemble:
mix the dressing in a jar and shake well to combine. place greens in serving dish and top with the other salad toppings putting poached egg on top. drizzle with dressing.

recipe: black forest cupcakes

before this recipe i'd only heard of black forest cake. but when i found out it is my boyfriend's favorite cake i knew i had to make it for him for his birthday. unfortunately i didn't have any cake pans (only cupcake pans). so i had to do a bit of research on the internet and get creative. they actually turned out so awesome i knew i had to share this recipe. if you make these, i promise you won't be disappointed.







black forest cupcakes

ingredients:
1 box chocolate (or devil's food) cake mix
eggs and oil (as instructed by the box mix)
1 can cherry pie filling
1/4 cup kirschwasser (or you can leave it out if you don't feel like buying it)
pint (to maybe a quart of) heavy whipping cream
1/4 cup powdered sugar
cherries (fresh with stem on)
coating chocolate (can find on the baking aisle in a microwavable cup) *i've used milk chocolate and dark chocolate, both are good, so whichever you like best (or can find)
chocolate springs (optional)

steps:
1- bake cake mix according to directions into cupcakes and let cool
2- wash and dry cherries. melt coating chocolate. holding cherry by stem, dip into coating chocolate. place on piece of cling wrap to cool. place in fridge until cool.
3- brush tops of cupcakes with kirschwasser (if using) and let stand for 15 minutes
4- cut a small round bit out of the top of each cupcake (like a V shape going down) and remove
5- fill cupcake with cherry pie filling (don't overfill too much)
6- whip cream and powdered sugar until stiff and place in piping bag
7- cover top of cupcake with cream, top with a few chocolate sprinkles, and put one chocolate covered cherry on top
8- devour the most delicious cupcake you've ever eaten!!