Saturday, May 3, 2014

Blueberry Crumble Cake with Lemon Icing

Our current favorite special-occasion-cake.  Holy mackerel, it's a goodie.  I make it for John whenever he does something even remotely cool so that eating it several times a month is justified.  It comes together so fast, too.  Great for entertaining... 

{What you need}
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 oz. plain greek yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 1/2 cup blueberries (fresh/frozen)

For topping:
3/4 cup sugar
2/3 cup flour
6 tablespoons frozen butter (to grate in)

For the glaze:
2 cups powdered sugar
3-4 tablespoons lemon juice (fresh is best!)

Preheat the oven to 350.  Grease a 9 inch round cake pan and set aside.  Mix all dry ingredients together then add the wet and combine until just incorporated.  Fold in the blueberries and pour into prepared cake pan. For the topping, combine the flour and sugar and grate in the frozen butter.  Mix together with fingers until crumbly.  Sprinkle the topping over top the cake batter, making sure to cover EVERY SQUARE CENTIMETER with the topping because it will become the most delicious crumbly crust you've ever had and makes the cake.  Bake for 40-50 minutes (DON'T OVER BAKE!! It's better to under bake a little if you're worried...). While it's baking, combine powdered sugar and lemon juice until a glaze forms, then drizzle over hot cake.  Serves up great for breakfast, brunch, dessert, or for shameless grazing all day long.

Monday, April 28, 2014

Best Cowboy Beans on EARTH.

Summer is coming faster than we know it (even though it snowed in our valley this morning....) And these beans are a STAPLE at any bbq or summer party.  In fact, we eat these all year round, they are so delicious.  Double/Tripple/Quadruple this recipe if entertaining.  You'll thank me later....

{What you need}
1 pound bacon, cut in 2 inch pieces
1 small onion, chopped
3/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup bbq sauce
2 tablespoons mustard
2 teaspoons chili powder
2 tablespoons molasses
1 teaspoon salt
1 teaspoon pepper
1 (16 oz) can white/pinto beans, drained
1 (16 oz) can butter beans, drained
1 (16 oz) can red kidney beans, drained
2 (16 oz) cans pork and beans, UNDRAINED

Fry bacon in a large skillet until cooked but not crisp.  Add onion and pepper and cook for about 3 minutes.  Drain off bacon grease and discard or save for another use.  In a large baking dish, combine all ingredients.  Stir in bacon, onion, and pepper mixture.  Bake at 325 for 1 hour.  Serves 12.

For slow-cooker method:
Fry bacon in a large skillet until cooked but not crisp.  Add onion and pepper and cook for about 3 minutes.  Drain off bacon grease and discard or save for another use.  In a slow-cooker, combine all other ingredients.  Stir in bacon mixture and put the lid on.  Cook on low for 5-6 hours or on high for 2-4 hours.

(Compliments of my mother-in-law Erin)

Thursday, August 8, 2013

Sopapilla Cheesecake

This one is a winner, let me tell you.  I have made it at least four times in the last month to either take to people or to just stuff my own face with.  It comes together in literally 5 minutes and people just go nuts for it.  It comes from my dear friend Kate, who got it from her friend Jennie.  If you are making it for a smaller group it halves really well and just bake it in a smaller dish.

{What you need}
2 packages crescent rolls
8 oz. cream cheese
1 1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 stick melted butter

Press one package of crescent rolls in the bottom of a greased 9 x 13 casserole dish to form the bottom crust.  Mix the cream cheese, 3/4 cup sugar and vanilla together and spread on top of the crust.  Press the second package of crescent rolls on top and pat thin to cover everything.  Mix the rest of the sugar, cinnamon and melted butter together and pour over top, spreading to the edges to cover everything.  Bake at 350 for about 30 minutes.  Serves great hot, cold, warm--or right out of the dish with a fork.

Sunday, July 21, 2013

The best cornbread I've ever had (Yes, even better than the yellow cake mix kind.)


I think the title speaks for itself.  

{What you need}
2 cups cornmeal
2 cups flour
1 1/3 cups white sugar
1 tsp salt
1 tsp baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

Mix all dry ingredients together in a large bowl.  Incorporate the wet ingredients and mix until blended. Pour batter into a greased 9x13 glass dish and bake at 375 for 30-35 minutes.

original recipe found here

Meatball Stroganoff

This came together in under 20 minutes and is bursting with flavor.  A perfect recipe for a weeknight, but fancy enough for Sunday dinner, too!  We will definitely be putting this in our regular meal rotation.  It would also freeze well or be a great dinner to take to a neighbor who just had a baby or something like that.

{What you need}
1 bag Rosina Italian style meatballs (found at Target)
3 Tbsp olive oil for browning the meatballs
2 cups beef broth
1/4 tsp kosher salt
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp parsley
1 cup sour cream
1 cup heavy whipping cream or cream cheese
cooked noodles of choice (we used 2 packages of the spiral-y kind because we were feeding Elders)

In a large saucepan, heat the oil.  Add the meatballs to the hot oil and brown.  Deglaze with the beef broth and bring to a boil.  Add the seasonings and stir for about 2 minutes.  Add the sour cream and whipping cream and bring back to a boil for 2 more minutes so the creams can thicken the sauce a bit.  Add the noodles and stir around to evenly coat everything.  The end!

original recipe found at Menu Musings 

Chicken Quesadillas

This came together quite easily and quickly on a weeknight.  I was surprised at how yummy they turned out!  It's a nice variation on regular cheese quesadillas.  James loved it, too, so I think it'll be a hit with your kiddos.

{What you need}
1 pound chicken, baked and shredded
1 Tbsp taco seasoning 
1 can Rotel
1 can black beans
1 Tbsp dried onion
1 cup shredded cheddar cheese
1/2 cup sour cream
12 tortillas
cooking spray

In a large saucepan, combine everything except the cheese, sour cream, and tortillas.  Stir until heated through over medium heat.  Start heating a separate frying pan with cooking spray on it.  As it heats, incorporate the cheese and sour cream into the chicken mixture and stir until cheese is melted throughout.  Take two tortillas and sandwich 1/6th of the chicken mixture in between them.  Fry one side on medium heat until crispy, about 4 minutes.  Flip and do the same to the other side.  Repeat with remaining ingredients.

Sunday, April 28, 2013

Individual No Bake Pineapple Cheesecakes

These were so fun a refreshing!  The pineapple flavor wasn't very strong, so I would maybe alter it if you want more.  Or just use fresh pineapple.  We loved it as is, though, and it was a major hit at a spring bridal shower.  We served them in plastic champagne glasses from Zurchers for a little extra presentation.

{What you need}
3/4 cup crushed Nilla wafer cookies
1 tablespoon sugar
2 tablespoons unsalted butter, melted and cooled

8 oz cream cheese, softened
3 tablespoons sugar
12 oz pureed pineapple (we used canned)
1/2 teaspoon vanilla extract
1 8 oz tub frozen whipped topping, thawed
whipped topping and extra cookies for garnish

Combine the crust ingredients and make sure the butter is evenly incorporated.  In each cup, press in about 3 tablespoons of the cookie crumbs to form a crust layer.  Combine all the filling ingredients and pour into a gallon freezer bag.  Seal bag shut.  Cut a little bit of the corner off and evenly pipe the filling into each cup. Top with whipped topping and a wafer cookie for garnish right before serving.

inspired by this recipe
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