Wednesday, December 31, 2014

Carmelitas

First off, before this year ends, I just want to thank all you of guys who follow and visit my blog.  It's been such a fun year to start this journey and share my love of cooking and baking with everyone.  I have plenty more recipes coming and can't wait to share them.  Thank you all again for the wonderful support!

I'm super excited to share with you all this amazing dessert!  My mother-in-law makes these wonderful carmelitas and I eat them up like a wild animal...  It's embarrassing.  I asked her for the recipe the other night and was excited to try it.  My mom mentioned she was taking dinner into some dear family friends last night and I volunteered to bring the dessert so I had an excuse to make these carmelitas.  I changed the recipe up a little to make it easier (of course) and according to the ingredients I had on hand.  These sure did not disappoint.  This ooey gooey goodness is heavenly and everyone needs to make it!



What you need:

32 caramel squares
1/2 cup heavy whipping cream
3/4 cup (1 1/2 sticks) butter
3/4 cup brown sugar
1 cup flour
1 cup rolled oats
1 tsp baking soda
3/4 cup semi-sweet chocolate chips


- Preheat oven to 350 degrees
- Unwrap all the caramels and place them in a saucepan.  Add the heavy cream and melt at low heat stirring occasionally.
- In a microwave safe bowl, melt the butter all the way.  Once butter is melted, stir in the brown sugar, flour, oats, and baking soda.
- In an 8x8 pan, take half the batter and press it down into the pan covering the bottom.  Cook for 10 minutes.
- Caramel should be almost melted by now, so keep stirring until it's smooth.
- Take the pan out and sprinkle chocolate chips evenly, then pour the caramel covering completely.  Take the rest of the batter and crumble it over the caramel.
- Bake for 15-20 minutes.
- Cool completely before cutting and serving.




Saturday, December 27, 2014

BBQ Lemon Pepper Chicken

I don't know about you guys, but I'm done with cooking, baking, eating out, pigging out, and I'm just feeling gross now that Christmas is over.  The past couple of weeks I've just been feeling so blah, but I can't stop eating!  I'm ready to relax for the next couple of weeks and I'm not going to spend my days waking up at 7 to start baking all day.  This BBQ Lemon Pepper Chicken is light and a nice change from all that ham, turkey and potatoes we've all been eating.  It also has only 3 ingredients and takes about 2 minutes to prepare.  I think we all need a fast, easy recipe after the holidays.


What you need:

chicken breast
BBQ sauce (I use Famous Dave's Rich and Sassy but any works great)
lemon pepper spice (the best spice!)

- Place chicken in the crock pot.  Pour over just enough BBQ sauce to cover the chicken and sprinkle the lemon pepper over top.  
- Cook on low for 6-8 hours.  Meat will be tender and falls apart to the touch.

- I also have made this over the stove.  Just brown your chicken adding lemon pepper as you go and then cover with BBQ sauce at the end.

Could this recipe BE any easier!? (In a Chandler Bing voice).

Monday, December 22, 2014

Caramel & Chocolate Pretzel Rods

These caramel & chocolate pretzel rods are amazing!  I don't even care that I'm bragging about this because they're so easy that anyone can makes these and feel as cool as I do.  These are such a fun treat to give out at Christmas and everyone will love you because who doesn't love caramel and chocolate covered pretzels?!  Enjoy impressing your friends and family!


What you need:

1 bag of pretzel rods
(found by the apples at any grocery store)

Optional:
sprinkles
nuts
white chocolate


- Take a pizza cutter and cut carmel into strips.  Spread and stretch each strip of caramel spiraling around each pretzel rod.
- Cover a plate with wax paper and put a handful of chocolate melts onto it.  Microwave for 30 seconds, stir, microwave for another 30 seconds, stir.  
- Take each caramel covered pretzel and roll around in the chocolate.  After covering the caramel, take a spoon to smooth over the pretzel and place on wax paper.
- Cover with toppings as immediately before chocolate sets.
They cool very fast.  Makes 20-30.
Enjoy!


They cool very fast.  Makes 20-30.  Store in an airtight container.
Enjoy! 



M&M Chocolate Chip Cookies

These pretty M&M Chocolate Chip Cookies are back up on the blog.  Reposting my favorite cookies with some new pictures!  I added a Christmas twist to them so that if anyone needs a fast dessert for this week, here it is!
For the red and green m&m's, I actually bought 2 tubes of the mini m&m's in the Christmas candy aisle at any store.  Then today at Walmart I found that they have a bag in the Christmas baking aisle of these.

what you need:

1/2 cup butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 cup flour
1/4 cup instant vanilla pudding mix 
1/2 tsp baking soda
1/2 tsp salt
chocolate chips
mini m&m's
(I don't want to tell you how much chocolate chips and m&m's to put in because I put in a lot of both, just eye it and see how much you'd like.  I always use more m&m's than chocolate chips in this recipe.)



1)  Preheat oven to 350 degrees.
2)  In a large mixing bowl, cream together the butter and sugars until well combined.  Add the egg and vanilla.  When combined, add the flour, pudding mix, baking soda, and salt.  Mix until it forms to dough.  Add in your desired amounts of chocolate chips and M&M's and mix until combined.
3)  Scoop the dough with a medium cookie dough scoop onto a large cookie sheet.  If you don't have a cookie dough scoop, roll the dough into 1 1/2" balls. Bake for 10-12 minutes.  
(make sure you leave the dough like this and don't press the dough down at all) 


Let the cookies cool on the sheet for 5 minutes and then transfer to a cooling rack.



Makes 2-2 1/2 dozen.

Saturday, December 20, 2014

Cranberry Salsa

If you need a fun, easy and festive dish for your holiday parties, look no further!  This cranberry salsa is so great and has so many flavors in one bite!


What you need:

1 pkg fresh whole cranberries (not canned)
1/2 cup honey
1 Tbs lime juice
1 jalapeƱo (seeds cuts out and diced)
1/2 cup fresh cilantro (chopped)
1/2 cup green onions (chopped)
1 tsp cumin
a block of cream cheese

- Place all ingredients in a food processor or blender and pulse a few times until everything is mixed together well but not completely blended.
- Serve over cream cheese with crackers or chips.
Enjoy!




Friday, December 19, 2014

Bite-Sized Chocolate Chip Cookies

There's not much to say about these cookies expect that they're adorable and you could easily eat all of them!  These are kind of dangerous because they're so mini, it's easy to keep eating them without realizing you've had 20 in just a few minutes...  I'm thinking this is a fun, yummy activity for you all to do this weekend before Christmas!


What you need:
1 2/3 cups flour
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 1/2 tsp vanilla
2/3 cup mini semi-sweet chocolate chips



- Preheat oven 350 degrees.
- In a small bowl, stir together the flour, cornstarch, salt, and baking soda until well combined.
- In a microwave safe mixing bowl, melt the butter halfway, take out and whisk until completely melted.
- Add sugar and brown sugar to the melted butter and mix well with an electric mixer.  Mix in egg and vanilla- mix.
- Once wet ingredients are combined- slowly add the flour mixture until smooth (if it's really gooey, add another 1/3 cup of flour).  Add chocolate chips.
- With a half teaspoon, scoop out dough and roll into tiny balls and drop onto a large baking sheet.  Space them about an inch apart, this way you'll be able to fit 35-42 balls on the sheet.  You can also add mini chocolate chips to the top of the dough to make them look pretty.
- Bake for approximately 6 minutes.  Make sure to not over bake them.  Let them cool for a few minutes on the cookie sheet before transferring to a cooling rack.
- Makes about 12-13 dozen.



Tuesday, December 16, 2014

Lemon Chicken & Asparagus Stir Fry

I'm really loving asparagus these days and I'm always down for some Chinese food.  This stir fry is so yummy and the hint of lemon really makes the meal!  This is defiantly a lazy day kind of dinner.


What you need:

1 large chicken breast- cut into bite size pieces
1/2 cup chicken broth
2 Tbs soy sauce
2 tsp cornstarch
2 Tbs water
2 Tbs canola/vegetable oil divided
1 bunch of asparagus
1 clove garlic- finely chopped
1-2 tsp nutmeg
2 Tbs lemon juice

- Season chicken with salt.
- In a frying pan, add a Tbs of oil and cook the chicken until done- set aside.
- In a large frying pan, heat the pan.  Add a Tbs of oil and then the asparagus.  Cook on high for 3-4 minutes until asparagus turns golden brown (should be more crispy than soft).  Add garlic and nutmeg.  Heat for another minute then add the chicken.  Turn heat to low.
- In a small bowl, whisk together soy sauce, cornstarch, water, broth and lemon juice.  Add mixture to the chicken and asparagus.  Bring to a boil for 2 minutes.  Cover and simmer for about 3-4 minutes.
Serve over rice, add some pepper and enjoy!  


Wednesday, December 10, 2014

Apple-Stuffed Pork Chops

One last post for the week and then we're headed off to Kansas City in the morning!  Can't wait for the KU vs Utah basketball game Saturday.  And so excited that I finally get to go on a work trip with my husband, and get to take Kayden on his first trip to KC!
These Apple-Stuffed Pork Chops are so yummy!  I love the apple, stuffing and cranberry mix.  It looks like you spent a lot of time on these pork chops when they actually take only a few minutes to prepare.  Such a fast and easy dinner!


What you need:
4 (1 1/4 inch thick) boneless center-cut pork chops
1 (8 oz) pkg chicken stuffing mix
1/2 cup chopped peeled red apple
1/4 cup dried cranberries
salt & pepper


- Preheat oven to 425 degrees.
- Prepare stuffing mix according to package.
- Stir apples and cranberries into stuffing.
- Cut a pocket into the side of each pork chop.
- Place pork chops onto a foil lined baking sheet.
- Stuff each pork chop with stuffing mix (about a 1/2 cup into each).
- Sprinkle with salt and pepper and arrange left over stuffing around pork chops.
- Bake for 20 minutes.
- Once they're done, broil for 2-3 minutes until the pork chops are golden brown on top.


Monday, December 8, 2014

Chocolate Peppermint Silk Pie

You guys are either going to love me or hate, but probably both.  This pie is to die for!  First of all, the Oreo crust is heavenly, second, the peppermint flavor is just enough to give this pie the kick it needs!  It's so rich and delicious.. I'm drooling just writing about it now!  If you don't make this for Christmas then I'll be disappointed in you, and so will your family.  And of course like I mention with every recipe, it's incredibly easy!
(And please excuse my pictures- not my best, and I didn't have a pie tin so ignore the cake pan, even though it worked out just fine!)


What you need:
crust:
22 Oreos (chocolate filling)- crushed finely
1/4 cup butter- melted
filling:
2 cups (12 oz bag) semi-sweet chocolate chips
3/4 cup heavy whipping cream
1/4 cup peppermint flavored liquid coffee creamer 

Crushed candy canes for garnish



For the crust:
- Mix crushed Oreos and butter in a bowl with fork.  Press into the bottom and sides of a pie pan.
- Put in the refrigerator for at least 30 minutes to chill.

For filling:
- In a microwave safe bowl, heat the heavy whipping cream and creamer for 90 seconds.
- In a separate bowl, pour the chocolate chips in.
- Once the cream is done, pour it over the chocolate chips and let sit for at least 30 seconds.
- Whisk until smooth.  If the chocolate chips don't melt, put the bowl in the microwave for 20 seconds.  Whisk.
- Pour mixture over the pie crust.
- Chill in fridge for at least 4 hours.
- Let pie sit at room temperature for 10-20 minutes.
- Sprinkle with crushed candy canes before serving.





Sunday, December 7, 2014

Veleeta Chicken, Rice & Broccoli

It's winter, so here's another comfort food recipe for you all.  Also, your kids will eat this up, cause who doesn't love some cheesy goodness?!  This meal is so easy to throw together when you've had a busy day and look at the time and it's already 5 and wonder what should be for dinner.


What you need:

1 large chicken breast- thawed and cut into pieces
1 can (14.5 oz) of chicken broth
2 cups of instant (minute) white rice- uncooked
1 pkg (10-12oz) frozen broccoli
8 oz Velveeta Cheese (cut into many cubes)

- Cook chicken in a large skillet until done/brown (I like to add to vegetable oil to cook the chicken in)
- Add the can of broth and bring to a boil.
- Add rice, broccoli, and velveeta cheese.  Stir and cover and remove from heat.
- After 10 minutes- stir until the cheese is completely melted.
Enjoy!





Friday, December 5, 2014

Creamy Chicken Roll-ups

I think it's obvious by now that I love to put chicken in Pillsbury crescent rolls.  These roll-ups are amazing and have a the perfect kick to them.  They are a great dinner for a cold December night!



What you need:
rolls:
1 large can (12.5 oz) of canned chicken (or shredded chicken)
1  8oz pkg of cream cheese- softened
2 Tbs milk
salt and pepper
1 can of Big and Flakey Pillsbury Crescent Rolls
4 Tbs butter- melted
1 cup garlic croutons- crushed
1 cup of stuffing mix- crushed

for the sauce:
1 can of cream of chicken
1/2 cup of milk
dried parsley



- Preheat oven to 350 degrees
- In a bowl mix together chicken, cream cheese, milk, salt and pepper.
- Open the rolls and spread each one out.  Spoon chicken mixture evenly into each triangle and roll up making sure all sides are closed up.
- Take each roll and dip it around into the melted butter and then the crushed stuffing and crouton mixture and place on a large cookie sheet.
- Bake for 20 minutes.
- In a small saucepan, heat the cream of chicken, milk and parsley and stir until hot.
- Pour sauce over cooked roll-ups.
Enjoy!

Wednesday, December 3, 2014

My Most Precious Gift

My heart is so heavy tonight.  I just put my cuddly, sick baby down to bed and I came downstairs with every intention to peer review papers, but instead I started thinking about how incredibly blessed and lucky I am.  Have you ever been full of so much joy, you don't think life could get anymore perfect?  That's how I feel lately every day.  I want to write down my wonderful feelings now before I forget, and so that when I'm having a bad day I can look back on this post to turn my day around.  So if you don't like gushy mommy post, you should probably stop reading.


Growing up I had a master plan that everyone knew about.  I wanted to be married by 20, and have a kid by 21.  I wanted 6 kids, 4 boys and twin girls.  I wanted to live in North Carolina in a white house with black shutters and a big wrap-around porch.  After my husband finished medical school, we would eventually make it back to Kansas and grow old together.  Well...None of that happened.. And I'm so grateful.  I got married at 21, had a baby boy at 22, live in Utah in a cute town home, my husband is a college graduate who works very hard at a great job, and I'll probably never make it to North Carolina (I'm still holding out for Kansas).  My master plan obviously hasn't gone the way I thought, but this life is so much better.

After hours of screaming- Parker would hold Kayd up to the TV and he would sometimes fall asleep

Guys.. I'm just going to say it, being a mom is hard!  Sometimes I look at my mom (had 8 kids) and my mother-in-law (6 kids) and I think they are crazy!  And I tell them that often. We all see those moms who look like naturals and love every minute of it (I just think they put on a show for social media), but I have to work hard to be a mother.  I really thought that right when I had my baby everything would fall into place.  I, to my humor now, thought my body would bounce back in a week, my baby would sleep all day and night, and that I would be ready to pop out another one a year later.  None of that happened... Not even close.  The first 6 months of Kayden's life I wanted to quit.  Kayden never slept.  Not at night and no naps during the day unless I fed him to sleep.  He was always so alert and never seemed like he needed sleep.  Also, those first 4 months Kayden screamed pretty much all day every day.  We tried everything and didn't know what was wrong with him.  I thought my husband was going to up and leave us and I had completely lost all sanity.  We both were so stressed and short tempered and all I thought all day was- why was I given this baby when I clearly don't know how to handle him?  I cried non-stop and felt like a failure.  Well we finally figured out some medical issues going on with Kayd (poor thing was just in pain all those months) and things started getting better, but then we had to go and slap a helmet on the poor lopsided head baby.  He had to wear it 23 hours a day, but he actually handled it like a champ.  Once those first 6 months were over everything in life became 100x better for all of us.
He pulled the helmet off pretty well if you ask me!

Besides those first 6 months being hard for the reasons above, it was hard for another reason.  Parker and I aren't huge baby nuts.  I'm not one to sit and hold other babies for hours and enjoy it and neither is Parker.  To us, babies are kind of boring.  They don't do anything.  So once Kayden started interacting, talking, smiling and playing, motherhood turned into what I've always dreamed of.  I can't even begin to describe how brilliant my son is.  He started crawling at 5 months and could do things 4-6 months earlier than others his age could  It blows everyones mind who sits and interacts with him.  I just love to sit back and watch him figure things out and see his little brain working.  He knows when I'm in need of a kiss, he melts his daddy's heart while running into his arms every day when he walks in from work, and he chases our dog around, which I think Teddy liked, most of the time.  He truly is the sweetest boy.



Kayden amazes me every day.  I can't believe my Heavenly Father has entrusted me with this little angle to raise and love and I thank him every day for this blessing.  I truly am the luckiest girl to have the cutest one and half year old, blonde headed, blue eyed, crazy little monster as mine forever.  That first year was so hard and I was defiantly tested.  I learned so much, gained a lot of patience, and learned to love in the hardest of situation.  Blessed I am.  And no I don't know when the next one is coming.  I just want to enjoy my time with my buddy one on one for a while before going through the baby phase again.




I'm here to say that it's okay for moms to complain every once in a while, to have bad days, to go have a girls night out or date night without feeling guilty.  I'm pretty much in sweats all day with dried snot wiped across my sleeves and nasty hair.  But you know what?  I love it.  I love knowing that my child needs me every minute of the day and that everything else in life can wait.  So next time you see me out in public, try no to think of me as a slob, but as a mother who would rather read books to her baby than curl her hair.  Every parent goes through hard things with their children.  My hard time (for now) was the baby stage.  I can't even imagine the sort of trials other moms are going through that I see.  We're all just trying our best.

And now after writing this- I want to go get Kayd out of crib and cuddle with him!  Gosh I love him so much!  



Alright... Enough procrastinating.. Back to papers..


Cake Mix Cookies with Peppermint Frosting

Math is over!!! At least for now.. until I start stats in January.. I have a little bit left to do with my writing class this week, but I needed a break.  Baking and cooking is sure my stress relief so I took a time out and to make these yummy cookies.
Who needs a super easy and fast cookie recipe for Christmas get togethers?!  These cookies are made with a cake mix box and are crazy easy and the peppermint frosting is delicious!  Plus they look so cute and festive so all around these cookies are pretty great!  Also- the chocolate ones are my favorite!


What you need:

Cookies:
box of cake mix- I used french vanilla and chocolate fudge 
oil- amount each box says
2 eggs

Frosting:
1 cup of butter (2 sticks)- softened at room temperature
4 cups powder sugar
6 Tbs heavy whipping cream
2 tsp peppermint extract
pinch of salt
red food coloring

crushed candy canes for sprinkling


- Preheat oven to 375 degrees.
- Mix each cake mix in two different bowls.  Add oil and one egg to each bowl.  If the dough is kind of dry, add 1 Tbs of water at a time until the dough moistens.
- Use a cookie scoop or roll dough into 1-1 1/2 Tbs balls and place on a large baking sheet.
- Bake for 8-9 minutes.
- Cool completely before adding frosting.
- For the frosting- whip butter with an electric mixer for 5 minutes.  Add the rest of the frosting ingredients and mix for 5 more minutes.  
- Frost cookies and garnish with crushed peppermints.

- For softer, yummier cookies, let them sit overnight covered.



So easy and yummy!
Enjoy!