Restaurant Style Salsa (aka the BEST homemade salsa EVER)

Last week, my friend from Taiwan asked if I liked salsa. Of course I said yes. She brought some over and it was UNBELIEVABLE! Weird, I know. My Taiwan friend made some of the best salsa I have ever had. So I asked for the recipe and made more the next day. The HUGE batch was gone in a week. The only people eating it were my husband and I. I think we each gained 10 pounds. But it was so worth it.

Ingredients
1 can (28 ounce) Whole Tomatoes with Juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 cup onion, chopped
1 clove garlic, minced
1 whole Jalapeno, diced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup Cilantro, roughly chopped
1/2 of a whole lime, juiced

Directions
1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in to a blender or food processor. Pulse until you get the salsa to the consistency you like (I do about 10-15 pulses). Test seasoning with tortilla chip and add more salt as needed.

Note: Recommended using a 12-cup food processor, or process the ingredients in batches and mix everything together in a large bowl

Cranberry Apple Stuffed Pork Loin

STOP what you are doing, go straight to the store, and get all these ingredients so you can make this TONIGHT! Do not wait another second. It is that good. Honestly, one of my new favorite meals.

This meal is one you could do for a holiday to impress everyone, yet easy enough to do on a week night. I made this for my parents last week and they are still talking about it!

Ingredients
1 boneless pork loin (about 3 pounds)
Sea salt and freshly ground pepper
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, chopped green apples
1/3 cup dried cranberries
1/3 cup walnuts, chopped, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 325 degrees.
2. Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then, angle the knife and cut horizontally almost all the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of plastic wrap. Pound with a meat mallet (or rolling pin if you do not have a meat mallet) to flatten as much as possible. Remove plastic wrap. Sprinkle pork with salt and pepper and set aside.
3. Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have softened. Mash up the croutons a bit with a fork.
4. Add in the apples, walnuts, cranberries, shallots, and maple syrup. Stir to combine.
5. Spread the mixture over the pork. Roll up the pork and tie it together with kitchen twine (or floss or thread if you do not have kitchen twine) in 3 or 4 different spots.
6. At this point, you can wrap it in plastic wrap and put it in the refrigerator if you are making this ahead of time.
7. Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325, uncovered, for about 1 hour and ten minutes, or until the pork reaches an internal temperature of 140-145 degrees. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string an dslice in to 1/2-inch thick slices.

Chocolate Red Velvet Gooey Butter Cake Cookies

These are DIVINE! A cross between a super moist cake and a cookie. One of my new favorites for sure. And if you have time and are feeling adventurous, I would dip the cookies in chocolate appeals (such as my Almond Joy Cookies).

Side note: I am TERRIBLE at blogging and all these fancy new things people do, but I have FINALLY fixed my pinterest button problem. Hopefully, now it is perfect. Let me know if you guys have any problems pinning from this blog.

Ingredients

1 box red velvet cake mix

8 ounces cream cheese, softened

1/2 cup butter, softened

1 egg

1 teaspoon vanilla

1 tbsp cocoa powder

1/2 cup white chocolate chips

1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Beat cream cheese and butter together until well combined. Add the egg and vanilla and mix.

3. Add cake mix and beat until combined.

4. Stir in the white chocolate chips and semi-sweet chocolate chips. 

5. Roll tablespoons of dough into balls and place on a parchment lined baking sheet. Bake for 10-12 minutes or until the top is set, but the center is still gooey. Cool on a wire rack.

The Best Ham and Bean Soup EVER!

Sorry that I haven't posted anything new lately. Our family welcomed a new baby into our home 3 weeks ago. Here are some cute pictures of Paisley. Between 2 kids and my husbands basketball season, we have been pretty busy but I am back with some great new recipes! Can't wait to share them with you guys. 

Because every baby who lives by the beach, needs a newborn picture at the beach...

Love tender moments like this.

Ok, onto the recipe...

Just thinking about this Ham and Bean soup makes my mouth water. It is so hearty and honestly one of my new favorite all time soups.

Ingredients

1 Ham bone with about 2 cups ham left on it

1 pound bag dry great northern beans

1 package bacon (any kind you have on hand will work), cooked and crumbled into big chunks but reserving the bacon grease

1 1/2 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

1 tablespoon sugar

2 - 2 1/2 tablespoons beef bouillon powder (you can use the cubes if you prefer those)

Salt and pepper to taste

Directions

1. Place the ham bone in a large pot. Pour in the dry beans. Cover with enough water that then entire ham bone is covered. Bring mixture to a boil with the lid on but slanted so some steam can be released. Reduce heat and simmer mixture for 2 - 2 1/2 hours (or until the beans are cooked an no longer hard). Let cool until you can remove the bone without burning yourself.

2. Remove all the meat from the ham bone and shred with two forks (removing the fat as needed). Discard of the bone and fat. Set aside the ham.

3. Saute the onion and carrots in the bacon grease for about 3-4 minutes. Spoon out the onion and carrots into the pot of beans and water (trying not to dump all the bacon grease into your soup). Pour about 1 1/2 tablespoons bacon grease into the bean and water mixture. Add the celery, half the ham, half the bacon, sugar, and beef bouillon. Cook for about 10 minutes (or until your vegetables are tender).

4. Take three hearty big scoops of your soup out and place in a blender (I used a soup ladle). Blend until smooth. Add the blended mixture, the remaining ham, and remaining bacon back to the soup mixture. Cook on low for 1-2 minutes. 

Nutty Nougat Caramel Bites

This recipe was SO good. It tastes like a specialty candy bar. I am not that big of a candy fan because I like baked goods much more but these were DELICIOUS! Might even be one of my new favorite desserts. I even think the butterscotch brownie base would be amazing by itself or with some sort of frosting. Heaven! Note: The measurements might seem somewhat weird but I only made a half batch and this is the recipe halved.

It may seem like there are tons of ingredients and lots of steps but it is SO easy. And you won't be sorry you spent a little extra time making this delicious dessert.

Ingredients for the Cookie Base 
1 c + 1 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c ( 1 stick ) unsalted butter
1/4 c + 2 Tbsp light brown sugar
2 Tbsp granulated sugar
1/2 pkg butterscotch pudding mix ( about 1,5 oz. )
1 egg
1/2 tsp vanilla extract
1/2 c + 1 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch flavored morsels

Ingredients for the Nougat
2 Tbsp unsalted butter
1/2 c granulated sugar
2 Tbsp NESTLÉ® CARNATION Evaporated Milk
1/2 jar ( 3,5 oz. ) marshmallow fluff
2 Tbsp creamy peanut butter
1/2 tsp vanilla extract
1/2 c + 1 Tbsp peanuts, chopped (optional)

Ingredients for the Caramel Layer
1/2 pkg caramels ( 7 oz. )
2 Tbsp heavy cream (or evaporated milk)

Ingredients for the Frosting
1/2 c NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
2 Tbsp NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2 Tbsp creamy peanut butter

Directions for the Cookie Base
1. Line 8" square baking dish with aluminum foil. Spray with cooking spray. Set aside.
2. Preheat oven to 350 degrees F.
3. In a small mixing bowl, whisk together flour, baking soda and salt. In a large mixing bowl of a stand mixer, beat together butter and both sugars until creamy.
4. Add pudding mix, egg, vanilla and mix well. With the speed on low, gradually add the dry ingredients.
5. Stir in butterscotch morsels.
6. Pat the dough into prepared pan.
7. Bake 13 - 18 minutes, or until the edges start to brown. The center might be still soft, but it will set as it cools.
8. Lay a kitchen towel on the floor and drop the pan with cookie dough from 2 - 3 inches (supposedly this makes the base chewier, who knows if it works but I did it).
9. Cool the cookie dough completely in the pan, on wire rack.

Directions for the Nougat
1. In a medium saucepan, melt butter. Add sugar and evaporated milk and stir. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Immediately, stir in marshmallow fluff and peanut butter, vanilla and peanuts ( if using ). Mix until smooth. Spread over the cookie base.
2. Refrigerate 15 minutes or until set.

Directions for the caramel:
1. Melt caramels with heavy cream in a microwave safe bowl. Stir until smooth. Spread over nougat layer. Refrigerate 15 minutes.

Directions for the Frosting
1. In a microwave safe bowl, melt together butterscotch morsels, milk chocolate morsels and peanut butter. Stir until smooth. Spread over the caramel. Smooth out the top.
2. Refrigerate at least 1 hour or until the frosting is set.
3. Let stand it room temperature for 10 minutes. 
4. Store airtight in refrigerator. Cut into 1-inch squares.

Note: I even froze some of mine for a sweet snack when I don't want to bake anything.

Butter Brickle Frozen Delight

This dessert is SO good and SO rich. I have zero problem eating things that are ridiculously rich. There are so many ways to vary this dessert as well. I did some with a jam filling instead of a caramel filling. Heaven! Above is my son digging into a one of the mini ones that I made. He LOVED it!

Ingredients
1 prepared graham cracker crust
1 cup flour
3/4 cup quick cooking oats (if you only have old fashioned, pulse them in a blender for a few seconds)
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup pecans, chopped
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk (I used homemade)
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping

Directions
1. Preheat oven to 400 degrees.
2. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans until well mixed. Lightly pat onto a baking sheet. Bake 10-15 minutes, until light brown. Crumble while still hot and cool completely.
3. In a large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
4. Spread half of the cream cheese mixture over the crust in a springform pan. Sprinkle half of the oat crumbles over the cream cheese mixture. Top with half of the caramel sauce. Repeat layers.
5. Freeze until firm. Remove pan sides and serve cold.

Delicious Dinner Rolls

I found these rolls on pinterest and decided to finally give them a try. to say that they were to die for would be an understatement. So moist and fluffy. 

Ingredients
1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

Directions
1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a LARGE (so you can fit all your flour) microwave safe bowl, for about 2 minutes (cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt).
2. Stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt to the milk mixture, and leave it to cool for a couple of minutes. 
3. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixture is just warm, not boiling. Once the milk mixture is just warm, add the yeast mixture.
5. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to the milk mixture earlier). I would recommend only adding 2 cups at time and stirring in between (these rolls turn out so much better when they are mixed by hand). At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. 
8. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge (you will use about 2 Tablespoons per circle of dough).
9. Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle up starting with the wide end of the triangle. 
10. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls.
11. Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
12. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Homemade Sweetened Condensed Milk

Sweetened condensed milk is so expensive. And lets be honest, do you ever actually use the entire can? I rarely do because I am always cutting recipes in half or fourths because it is just my husband and I eating these scrumptious desserts. This recipe could not be easier. It is so cheap. And I always have all the ingredients on hand already. If you need some sweetened condensed milk in a recipe, give this a try. Delicious, takes five minutes (or less), and incredibly inexpensive.

I have seen tons of sweetened condensed milk recipes that you have to cook on the stove. Who wants to do that? And in the reviews, they always say it gets clumpy and what not. This stuff NEVER clumps and you never have to cook this. PERFECT!

This makes approximately 1 1/2 cups or the equivalent of 1 (14 ounce) can.

Ingredients
1 cup sugar
1 cup dry powdered milk or 2 cups instant dry powdered milk (my grocery store only has instant so that is what I use)
1/2 cup water
1 tablespoon real butter

Directions
1. Put water and butter in a microwave dish and let it come to a boil in your microwave; about 45-60 seconds (keep an eye on it).
2. Put sugar and powdered milk in a blender or magic bullet. Add the boiling water butter mixture. Blend until combined, scraping down the sides if needed.
3. Use just as the normal sweetened condensed milk from a can.

Home Made Calzones

I LOVE calzones. For some reason, I like them much more than pizza. Maybe its just the ability to dip them or put ricotta cheese (one of my favorite things ever) in the filling. Whatever it is, it is just so much better than a slice of pizza. This is my go to recipe for a calzone in our household. If you have never made a calzone, don't be scared. They are MUCH easier than you think. I love making personal ones when people come over for dinner because they can be made to each person's liking.

I used this Semi-Homemade Pizza Sauce for the marinara dipping sauce. Just heated it up on the stove top and it is DELICIOUS!

Ingredients for the Calzone Dough
1/2 cup warm water
2 1/4 teaspoon instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt

Ingredients for the Calzone Filling (adjust to your liking)
Ricotta cheese
Mozzarella cheese
Pepperoni
Sausage, cooked and drained
Bell peppers, diced
Hamburger, cooked and drained
Onions, diced

Directions for the Calzone Dough
1. Mix the warm water and yeast in a 2 cup liquid measuring cup. Let set for 5 minutes or until the yeast begins to swell. Add the room temperature water and oil. Stir to combine.
2. Process the flour and salt in a large food processor. Continue pulsing while pouring the liquid ingredients through the feed tube. Pour slowly until the dough forms a ball and pulls away form the sides. Pulse until the dough is smooth and elastic, about 30 seconds longer (the dough will be a bit tacky).
3.  Knead by hand on a lightly floured surface for a few strokes until a smooth round ball is formed. Put the dough in a deep oiled bowl and cover with plastic wrap. Let rise until double in size (about 1 1/2 to 2 hours).

Directions for Assembly
1. Press dough to deflate it. Roll the dough into an 8-inch circle round. Top half of the circle (leaving 1/2 inch border) with your desired toppings. Fold the other half of the circle over the ingredients and press to seal. I like to cut a little slit in the top but just for looks so that is totally a personal preference thing. Repeat with the remaining pieces of dough.
2. Brush the tops of the calzones with olive oil. Transfer them to your baking pan and bake at 425 for 12-15 minutes, or until golden brown.

Corn Choweder

I had some leftover bacon and corn and decided to make some corn chowder. This was TO DIE FOR! I couldn't stop eating it. You have got to give this recipe a try this fall. Just thinking about it makes me drool. I literally ate it for lunch and dinner for 3 straight days. It was so good. I could not get enough!

Ingredients

1 whole onion, chopped

1/2 pound bacon, cut into pieces

3 whole bell peppers, finely diced (red, yellow, or orange)

5 ears corn, kernels sliced off (or 2 cans of corn)

1/4 cup flour

3 cups chicken broth

2 cups half-and-half

1 1/2 cups grated monterey jack cheese

1 1/2 cups pepper jack cheese

1/3 green onions, sliced

Salt and pepper for flavoring

Directions

1. In a large pot, cook the bacon until its almost crispy. Add the onions. Cook for a few more minutes (until the bacon is pretty close to crispy). Add the bell peppers and cook until the bacon is crispy (a few more minutes). Add the corn.

2. Sprinkle the flour evenly over the top. Stir to combine. Cook for a minute or two to get the flour taste out. Pour in the broth and cook for 3-4 minutes. 

3. Reduce heat to low, stir in the half-and-half. Cover and simmer for 15 minutes or so.

4. Stir in cheeses and green onions. when cheese is melted and the soup is hot, check the seasonings. Add salt and pepper as needed.

Thanksgiving Bake

My husband and I will not be together during Thanksgiving. BOOOO I know. So I decided to have Thanksgiving a little early with this Thanksgiving bake. I love it because it tastes like Thanksgiving without the leftovers and stuffed feeling. My husband kept raving about the flavor of the chicken. Yum!

Ingredients
5 boneless skinless chicken breasts
1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon onion powder
1 teaspoon garlic salt
1 1/2 teaspoons sugar
Salt and pepper to taste
1 box chicken flavor stuffing
3/4 cup sparkling apple cider (or chicken broth if you do not have this)
1/2 pound sausage
1/4 pound carrots, chopped
2 stalks celery, chopped
1/4-1/2 cup onion (depending on how much onion you like)
1 small apple, chopped
1/4 cup water
3/4 cup craisins

Directions
1. Place chicken breasts in a greased 9x13 baking dish (I put foil in the bottom of mine to make an easier clean up). Salt and pepper both sides of the chicken.
2. In a large sauce pan, melt butter over medium heat. Once butter is melted, stir in flour. Continue stirring and cooking to make a roux for about 1 minute. Slowly add the milk a little at a time. Stir constantly until it thickens. Once thickened, add the onion powder, garlic salt, sugar, and salt and pepper to taste (taste it to make sure you like the amount of salt and pepper). Pour on top of the chicken.
3. In that same pan you just used (less clean up right?), cook the sausage and remove the sausage from the pan but leave the grease.
4. In the sausage grease cook the carrots, celery, and onion with salt and pepper. Cook for about 5 minutes over medium heat. Add the apples and continue cooking for an additional 2-4 minutes (depending on how crunchy you like your vegetables).
5. Combine the stuffing, water, craisins, sausage, carrots, celery, onions, apples, and sparking cider (or chicken broth) in a large bowl. Pour over the top of the chicken and milk mixture.
6. Bake at 375 for 30-40 minutes or until chicken is cooked through (I use a meat thermometer).

THE BEST Pumpkin Bread EVER

I LOVE pumpkin bread. Starbucks makes on of my favorites but for some reason the copycat recipes don't do it for me. I always thought that pumpkin bread needed chocolate chips (with exception of the Starbucks pumpkin bread) to make it over the top delicious. This bread was SO good, I actually liked it better without chocolate chips. Crazy huh? Seriously, this could not be easier, could not taste better, and to say my family and I are obsessed with this bread, would be an understatement!

Ingredients
3 1/3 cups flour
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 cups packed brown sugar
2/3 cup white sugar
2/3 cup butter, softened
4 eggs
1 (30 ounce) can pumpkin (not pumpkin pie filling)
2/3 cup water
1 cup chocolate chips, if desired (I prefer it without)

Directions
1. Preheat oven to 325 degrees.
2. Cream together the butter and sugars until well incorporated. Add the eggs, one at a time. Add the pumpkin and mix until combined.
3. In a separate bowl, mix the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
4. Alternated adding the dry ingredients with the water. Mix until incorporated.
5. Pour into 3 large greased bread pans. Baked at 325 for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Halloween Cupcakes

Halloween cupcakes

Poisonous spider cupcakes (because that is scarier and grosser than regular spiders)

Pumpkin cupcakes

Ghost cupcakes

Pumpkin, Spider, and bloody knife cupcakes

I just made some halloween cupcakes that I had to share with you all. I LOVE making cute little decorations out of fondant and such for cupcakes. I know Halloween is fast approaching, and if you are like me, sometimes you just need a little inspiration. 

If I have enough people interested, I can post a tutorial (of some sort) for how I made my decorations. Once you get a decoration down, it is quite easy to replicate them quickly. It always seems to take me the longest to figure out exactly how I am going to make something.

These make GREAT gifts to spread the holiday cheer to friends as well.

Happy baking and Happy Halloween!

Note: If you can do anything crafty, you can probably do things with fondant. It is just like big kid playdough. Half the battle is having the right tools and knowing how to utilize them (like different size cups or different size toothpicks, not the fancy super expensive wilton stuff although those work great too). All it takes is a little practice :)! When I was in college I had the pleasure of working for The Sweet Tooth Fairy (back when they were first getting started and now they were featured and won their episode of Cupcake Wars on Food Network), and learned SO much there. Easily the best job I have ever had! If you live near one, go apply. I couldn't do a thing before working there either, don't worry.

Semi-Homemade Pizza Sauce

Life has been crazy lately. Basketball season is about to start, I am almost halfway through with my pregnancy (yay!), and I have been crafting and baking like no other. The pictures above are from a few weeks ago. Love my cute little family and cannot wait for our baby girl to join us in March!

I wanted to make pizza but forgot to buy pizza sauce so I went on the hunt for a pizza sauce recipe with ingredients that I already have at my house. This recipe couldn't be easier, I already had everything in my house, it is so delicious, I will no longer buy store bought pizza sauce.

This is also great as a dip with a calzone or breadsticks. YUM!

Also, you know how sometimes store bought pizza sauce is kind of runny and can run under your pizza and make your dough soggy. This stuff doesn't even run a millimeter and is the perfect consistency. I really could not have been happier with this sauce. You must give this is a try if you make homemade pizza.

Just wanted to also say, that if you have not made these Oatmeal Chocolate Chip Pumpkin Spice Cookies, you really are missing out. THE BEST COOKIE FOR HALLOWEEN! Everyone LOVES it. The best part, you don't need any canned pumpkin! Happy baking!

Ingredients

15 oz can tomato sauce

2 tablespoons parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 teaspoon sugar

Directions

1. Combine all ingredients together.

Butterflake Frozen Dough Rolls

I LOVE homemade bread. I am so thankful that my sister-in-law showed me that making bread is not that hard. Since, I have made tons of great homemade bread recipes. Seriously, this couldn't be better; minus the extra weight from eating so many carbs. This is the best homemade bread recipe to keep in your freezer. Sometimes, you it seems like you just don't have time to make homemade bread... that was until you just saw this recipe. All you have to do is pop these out of the freezer and let them sit on the counter for a few hours then put them in the oven (uh hello...these can be sitting on your counter while you run errands). I love this recipe for so many reason! One of its other benefits ... you can make only two, three, twelve, twenty, however many you want. I cannot lie. Sometimes when I am craving a roll, I bake just a few of these and snack on them all day.

Ingredients
2/3 cup warm water
1 tablespoon yeast (I use active dry)
1/2 teaspoon sugar
4 1/2 - 5 cups flour
2 teaspoon salt
1/4 cup sugar
2 eggs
1/2 cup softened butter, divided
1 C milk 

Directions
1. Pour the warm water into the bottom of your stand mixer and pour the yeast over the top. 
2. Add the 1/2 t of sugar and stir the mixture around a bit, allowing the yeast and sugar to dissolve. 
3. Let the mixture sit for five minutes, or until it starts to bubble up a bit. 
4. Add two cups of the flour,  salt, sugar,  eggs, and 4 T of the softened butter. 
5. Let the dough mix for about 1 minute. 
6. Heat your milk in the microwave for 1 minute and pour it into the mixer. 
7. Turn the mixer on and add the rest of the flour one cup at a time. You will know that you have enough flour when the dough pulls itself away from the sides of your mixer. 
8. Once you have enough flour let the dough mix on medium speed for 5 minutes. 
9. Spray a large portion of your counter with cooking spray and set the dough onto it. Shape the dough into an oval. Let it rest for 5 minutes. This part is important...you won't be able to roll the dough out well if it hasn't had a chance to sit. 
10. Roll the dough into a large rectangle. 
11. Spread the remaining butter over the top. 
12. With a pizza cutter, cut the dough into quarters. 
13. Cut each quarter into thirds. 
14. Stack the strips four deep.
15. Cut the stacks into chunks about 2 inches wide. 
16. Place a piece of parchment paper onto a large jelly roll pan, and spray it with cooking spray.  Set each little roll onto the parchment. 
17. Cover loosely with plastic wrap. Spray the top of the wrap with cooking spray...then carefully turn it over so that the side you sprayed is touching the dough and wrap the pan securely. 
18. Put the pan in your freezer overnight.  
19. Once the roll dough is frozen you can remove them from the pan and place them in a freezer safe Ziploc bag, and then store it back in the freezer.  
20. When you are ready to use the dough, place as many rolls as you need in muffin tins that have been sprayed with cooking spray. Cover loosely with plastic wrap..spray the top of the wrap with cooking spray and then carefully turn it over so the side with the spray is touching the dough. 
21. Let the dough rise for about 3-5 hours, or until the dough has risen about 1 inch above the rim of the pan.  The dough will rise faster if kept in a warm place. 
22. Take the plastic wrap off and  bake at 350 degrees for 15 minutes of until golden brown. 

Turtle Chocolate Fudge Marshmallow Bars

These bars are HEAVENLY. Think s'mores bars on steroids! I am drooling just thinking about how delicious these things are. Once cooled, you can even cut and wrap them individually and freeze them for a treat later. Mine stay good for months in the freezer. Mmmmmmmm! This is one dessert that you will not regret eating.

Ingredients for the Cookie Bar
12 tablespoons butter, softened
1 1/4 cups brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
3/4 cup chocolate chips

1/2 cup caramel bites

1/2 cup pecans, chopped

Ingredients for the Chocolate Fudge Filling

1 14-ounce can sweetened condensed milk

12 ounce milk chocolate chips (or semisweet if that is all you have)

1 tablespoon butter

Ingredients for the Filling

1 cup marshmallows (or enough for an even single layer)

1 cup white chocolate chips (or enough for an even single layer)

Directions
1. Preheat oven to 375.
2. Beat butter and sugars together until light and fluffy.
3. Add vanilla, baking powder, salt, baking soda, and egg. Continue to beat until everything is incorporated.
4. Mix in the flour until everything is fully incorporated. Stir in the chocolate chips.
5. Press half of the dough into a greased 8x8 baking sheet.
6. Melt the sweetened condensed milk, butter, and milk chocolate chips together until creamy. Pour over the top of the dough in the 8x8 pan. Sprinkle with marshmallows and white chocolate chips.
7. Drop the remaining cooke dough in spoonfuls over the filling.
8. Bake for about 20-25 minutes, or until cookie dough is cooked. Allow to cool at room temperature; then place in refrigerator for about 30 minutes before cutting (this will help the fudge layer set). Store at room temperature.

THE BEST Homemade French Bread

This was some of the BEST french bread that I have EVER had! It is good hot, cold, with dips, as toast, and as french toast. My husband could not stop raving about how great this bread was. I will no longer buy french bread at the store, because this bread is just that good.

Ingredients
2 1/4 cup warm water
2 tablespoons sugar
1 tablespoon yeast
1 tablespoon salt
2 tablespoon oil
5 1/2 - 6 cups flour

Directions
1. Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles.
2. Add the salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky – but be careful not to add too much flour. Knead for a few minutes with your mixer.
3. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times.
4. Turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. 
5. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 30 minutes at 375 degrees.

Sugar Cookie Cheesecake Bars

It was recently my hubs and my anniversary. I made these delightful bars for our anniversary dessert because he LOVES cheesecake. It was far too hot to make a regular cheesecake in my oven and I thought this would do just the trick. He loved them! Think a cross between a fruit pizza (if using fruit) and a cheesecake. I don't even really like cheesecake and I LOVED this!

This was my hubs and I when we first got married. Is he not the cutest thing EVER?! So glad I got to spend another year with this stud!

Ingredients
1 (17.5 oz) pouch sugar cookie mix
1 (4 serving size) box French Vanilla Instant Pudding
2 Tablespoon packed brown sugar
1/2 cup butter, melted
3 teaspoons vanilla
2 whole eggs + 3 egg yolks, divided
2 (8 oz) packages cream cheese, room temperature
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, pulverized in blender, optional
Strawberries or caramel, optional

Directions
1. Preheat oven to 350 degrees.
2. Spray a 9x13 baking pan with cooking spray.
3. In a medium bowl, mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon vanilla, and 1 whole egg.
4. Press the cookie dough into the bottom of your 9x13 pan and slightly up the sides of the prepared pan.
5. In a large bowl of a stand mixer, beat cream cheese, sugar, sour cream, 2 teaspoons vanilla, and remaining whole egg and 3 egg yolks until smooth and creamy (a few minutes).
6. Spread the cream cheese mixture over the top of the raw cookie base.
7. Bake for 25-30 minutes (if the sugar cookie starts getting to brown for your liking, cover with tin foil and continue baking). If you are doing the toffee bits, sprinkle pan evenly immediately after sugar cookie cheesecake bars are removed from the oven.
8. Let cool on a wire rack for 30-45 minutes. Cover and transfer to a refrigerator and continue cooling for at least 3 hours or overnight.
9. If desired, top with strawberries (I like my strawberries covered in sugar), caramel, or eat straight up.

Baked Fajitas

This was DELIC! It makes the BEST taco salad. I actually liked it on a salad better than in a fajita but either is GREAT! You could also place everything in a bag and freeze it to use for a later date.

Ingredients
1 pound boneless, skinless chicken breasts, but into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, chopped
1 large green bell pepper, chopped (or a mixture of red and green peppers)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
Tortillas, sour cream, cheese, etc... (optional for garnish)

Directions
1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish (yes it can fit into an 8x8 baking dish but it has to be in a 9x13 to evaporate the liquids properly).
2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions.
3. In a small bowl, combine the oil, chili powder, cumin, oregano, and salt.
4. Pour spice mixture over chicken mixtures. Stir to coat.
5. Dump everything into your greased 9x13. Spread evenly.
6. Bake uncovered for 25-30 minutes, or until chicken is cooked through and the vegetables are tender.
7. Serve with warmed tortillas and other desired toppings.

Slow Cooker Stroganoff

So, my husband HATES mushrooms (and I am not that fond of them unless they are so small you can barely even see them). Obviously most stroganoff's have mushrooms in them. I decided to give mine a whirl without mushrooms and see if it could still be just as good and have just enough stroganoff flavor. This stroganoff was SO good! Easily my new favorite stroganoff recipe.

I have been making EVERYTHING in my slow cooker lately because it has been so dang hot outside (and we don't have AC); this recipe is no exception. Last week I made this stroganoff recipe, No Bean Chili (and put it over rice), and Salsa Chicken. All were so good and so easy!

Ingredients
2 pounds beef stew meat, cubed
1 cup chopped onion
1 can condensed golden mushroom soup (I used cream of chicken because that was what I had on hand but cream of mushroom works as well)
1 can condensed cream of onion soup (if you have never used this before, you are missing out because it is SO good)
1/4 teaspoon pepper
2 tablespoons ketchup
1 tablespoon tomato paste
1/4 cup water
1 (8 ounce) container sour cream
1 ounce cream cheese, if desired
6 cups hot cooked noodles or rice

Directions
1. Season (with salt and pepper) and brown your stew meat in a skillet over high heat (about 2-3 minutes per side). You may need to do this in batches depending on how big your pan is. Transfer to the slow cooker. (I do this with all my slow cooker meats because it keeps everything much more moist)
2. Add the chopped onions and cook over medium heat for about 3 minutes. Add the ketchup, pepper, and tomato paste. Stir and cook for an additional minute. Add the water to deglaze the pan completely. Stir until everything is off the bottom of the pan (about a minute or so).
3. Pour over the meat in the slow cooker. Add the condensed soups to the slow cooker and stir.
4. Cook on low for 8-10 hours until meat is tender.
5. Add the sour cream and cream cheese (if desired). Stir until combined (you might need to continue cooking for another 15 minutes on low to ensure everything is well mixed).
6. Serve over noodles or rice.