Zesty Artichoke Alfredo

I threw this together making it up as I went along and it actually turned out very nice!

I love this with crab! You can serve with crab cakes or just add some crab to your Alfredo sauce. It also is great for dipping bread sticks in.




















Zesty Artichoke Alfredo

• 1/2 stick butter
• 1 cup whipping cream
• 3/4 cup flour
• 1/2 tsp minced garlic
• 1 cup grated Parmesan cheese
• 1 packet of Italian dressing mix
• 1 cup marinated artichokes
• 1 cup milk

In a skillet heat butter on medium high. As it melts quickly stir in 1 Tbsp of flour. As it forms a paste add 1/4 cup of cream. Repeat this with the flour and cream until you have used it up. Use a whisk and work fast or your flour will form clumps. If it's too thick, repeat process with milk until you get a thick yet runny consistency. Also to increase the amount of sauce continue this process until you achieve the amount you desire. Stir in garlic (I always add extra garlic) and half of dressing mix. There is a lot of sodium in dressing mix so usually half is enough however if you would like more go right ahead. The dressing mix I use comes from Germany and is Knorr brand. I like it because it's very tangy and zesty. To add tang to your sauce just add a little lemon juice or 1/2 Tbsp of white wine vinegar. Stir in artichokes and cheese. At this point you can add your crab meat if you choose to.

Serve over your favorite pasta and top with Mozzarella cheese and parsley. I love to serve with garlic bread and sparkling grape juice!

Fancy Schmancy Asparagus

I really wanted to wow my husband on Valentine's Day. I know how he loves asparagus but I didn't want to serve it with the traditional Hollandaise sauce since we were having a creamy sauce on our pasta. So, I came up with this idea that really intrigued him. "What is this yummy stuff you put on the asparagus?" was all he had to say to tell me I hit a home run with dinner!

Fancy Schmancy Asparagus

• 1 bunch of fresh asparagus, sliced into threes
• Marinated olives (red, green and black)
• 1 lemon
  
• Minced garlic
• roasted red peppers (in a jar)
• Capers
• olive oil
• salt & pepper

Okay, so there really are no measurements for this. To be honest, I went to the olive bar at Smith's and purchased 8 oz of this stuff already prepared, so it was very easy. To make it yourself, just mince up your olives and roasted red peppers and place in a bowl (about 1 cup of minced olives and 1/2 cup minced peppers). Stir in minced garlic, about 1/4 - 1/2 cup of capers, 1/4 cup olive oil, squeeze a fresh lemon and salt and pepper.

Steam your asparagus or I like to boil mine for just a few minutes (I like them crisp not soggy). Then place them on a serving platter. Toss in your olive mix and evenly coat. Then squeeze more fresh lemon over the top and grate a lemon for some nice lemon zest flavor. Enjoy!!

Black Cherry Ice Cream Cake

This is so delicious that I prefer it to regular cake any day. The frozen cake holds together so well that there are no crumbs and yet it is soft. It cuts so easy! This cake that I made tasted just like an ice cream sandwich and was very delicious with homemade frosting. I am all about easy too - so here is the recipe I threw together for Valentine's day!

You can try different variations of this such as vanilla cake mix and strawberry or peach ice cream. Try a cool whip/jello frosting with fresh strawberries or peaches swirled in. Perfect for spring or summer!

Also, try cake mix cookies and spread the ice cream in the middle to make yummy ice cream sandwiches. You can roll the sides in nuts or sprinkles then freeze.

Black Cherry Ice Cream Cake

• 1 box of devil's food cake mix (eggs, water and oil)
• 1/2 cup sour cream
• 1 tub of black cherry ice cream

Sour Cream Frosting

• 2 cups powdered sugar
• 1/2 cup dairy sour cream
• 1 Tbsp butter
• 1 cup melted chocolate chips
• 1 tsp vanilla
• Milk

Prepare cake mix according to directions on box and bake following the directions for (2) 8 inch round cake pans. Add the sour cream which I recommend for softness and flavor! Grease your cake pans and dust with flour before pouring in batter. Once both cakes are cool, take a large butchers knife and slice lengthwise through the center. You should have four layers of cake when you are done slicing.

A 4 layer cake can be a challenge to work with, so I recommend a sandwich cake (2 layers). (You can take the remaining layers and crumble them up then pat them down into mini Ramekin dishes for mini ice cream cakes. See above.) Also, if your cake is too moist and seems to be falling apart or the ice cream is melting faster than you can work with, it's fine to build the cake inside the cake pan and serve it from the cake pan. You can guarantee it will hold it's form.

Take your bottom layer and lay flat on a plate (it needs to be able to fit back in your freezer). Take softened ice cream and spread a nice thick layer over the first layer of cake. Then continue with other layers and top with last layer of cake. The top layer needs to be an actual top of one of your baked cakes. The other top layer of cake needs to be leveled on top in order to work as a layer in between your cake. Otherwise it will have a mound on top and the next layer will slide off.

Place in the freezer and freeze for about 45 minutes. In the meantime prepare your frosting. In small bowl combine powdered sugar, sour cream and butter. Blend until light and fluffy. Blend in chocolate and vanilla on low speed. Add milk 1 tsp at a time until right consistency.

Remove frozen cake and frost. (I like to take a large cookie cutter and place on top of the cake and fill with ice cream. Then I remove the cutter right before serving and it looks amazing as the ice cream holds it's form.) Place back in freezer and freeze for 4-6 hours. Enjoy!

Spaghetti Boats

Okay, I have resurrected my original spaghetti squash spaghetti recipe and made it even more delicious! I call this one Spaghetti Boats because if you serve it in the shell it looks like spaghetti in a boat! I didn't serve it in the shell this time around.

Now, this the recipe that my kids really love, however (heart healthy tip) I leave out the butter and majority of the salt on my serving. But you know how kids are when it comes to cheese, butter and salt! I always enjoy this recipe becuase I get my Italian pasta fix without the pasta! I lost an extra pound this morning after having 2 platefuls of this stuff!

Spaghetti Boats
Squash

• 2 medium spaghetti squash
• 4 Tbsp butter
• 1 tsp salt
• 1 tsp garlic powder
• fresh cracked pepper
• 1 tsp basil

Sauce

• 1 lb ground turkey
• 1/2 cup sliced green onions
• 1 green bell pepper, diced
• 1tsp minced garlic
• 1 can tomato paste (save can)
• 1 1/2 cans water
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp basil
• fresh cracked pepper
• 1/4 tsp cinnamon
• grated Parmesan cheese

Heat oven to 375 degrees. Place squash in the microwave for for 6 minutes each - to soften skin. Slice each squash lengthwise down the center. Scoop out seeds. Place face down on a cookie sheet. Bake for 45 minutes.

Meanwhile, cook turkey in a skillet adding minced garlic, green onions, and green pepper. Cook until turkey is browned. Add tomato paste and water. Stir well. Add salt, oregano, basil, pepper and cinnamon. Simmer on low.

Scoop all of squash out of each shell and place in a medium sized bowl. Make sure it is very hot, but be careful. Stir in butter. Carefully add salt 1/4 tsp at a time while stirring to be sure that it blends well into squash. Be sure to taste in between stirring to make sure the amount of salt is to your liking. Add garlic powder, pepper and basil. Stir well and dish up onto plates or back in squash shells.

Scoop 1 cup of sauce over each serving of squash and top with Parmesan cheese. Enjoy!

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Sweet Onion Vinaigrette Salad

Food is like art for me. A little flavor here and there until you have something spectacular! I whipped this creation together at the last minute to go with my braised apple pork chops. Made it up as I went along and it was super yummy!!

Sweet Onion Vinaigrette Salad

• 1/2 head of iceberg lettuce chopped and rinsed
• 1/2 head of Romaine lettuce, chopped and rinsed
• 1 cucumber thinly sliced
• 1 cup shredded Parmesan cheese
• 1 cup crushed walnuts

Dressing

• 1/2 cup canola oil
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt
• 2 Tbsp sugar
• 1/4 tsp dry mustard
• 1/2 tsp onion powder
• 1/2 tsp dried basil

Mix dressing ingredients together in blender, set aside. Heat skillet to medium high and toast walnuts until golden brown continually stirring (about 5 minutes). Toss lettuce, cucumbers, cheese and walnuts together with dressing. Enjoy!

Braised Apple Pork Chops

I made this up as I went along and it turned out to be a winner! It's very mild with the perfect blend of sweet and salty. The apples and grapes compliment pork very well!

Braised Apple Pork Chops

• 4-6 pork shops, thawed
• 2 Tbsp butter
• 1 tsp cinnamon divided
• 1/2 tsp dry mustard
• 1 cup red grapes
• 1-2 red apples, sliced
• 2 bay leaves
• 1/4 tsp salt
• 2 cups apple juice (or orange juice)
• 2 Tbsp cornstarch

Heat skillet to medium high. Add butter, pork, 1/2 tsp cinnamon, salt and 1/2 tsp dry mustard. Pan sear pork until golden brown. Add 1 cup apple juice, bay leaves, remaining cinnamon, apple slices and grapes. Cover with lid and simmer on medium heat for 10 minutes. In a small bowl combine juice and corn starch. Blend well. Remove lid and pour juice into pan. Whisk together on high until sauce begins to bubble. Remove from heat. Serve with Sweet Onion Vinaigrette Salad and sour dough bread.

Philly Cheese Steak Enchiladas

I came up with this idea while writing my grocery list. I love a good beef enchilada but sometimes don't have the patience to roast it and shred it. I thought how fun it would be to buy thick cut roast beef (from the deli) and chop it up. You could use steak as well. That's when the idea came for a Philly Cheese Steak Enchilada. Then I created a pleasing enchilada sauce from beef gravy. I also love to serve this with mole sauce.













Philly Cheese Steak Enchiladas

• 6-8 wheat tortillas
• 1- 1 1/2 lbs of thick cut roast beef (or chopped steak, cooked)
• 1 green bell pepper
• 1 cup chopped onion
• 1 can pinto beans
• 3 cups shredded Mexican Style cheese
• 1 jar of beef gravy
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Heat oven to 350 degrees. Spoon onions, beef, peppers and beans onto half of each tortilla. Sprinkle 2 Tbsp cheese onto each one then fold in half and line up in a baking dish. In a bowl combine gravy, cumin, chili powder and garlic. Pour over enchiladas and sprinkle remaining cheese on top. Cover with tin foil and bake for 20-25 minutes. Garnish with sour cream and cilantro. Serve with street corn salad, a lime and fresh salsa!

Mole Sauce

When I was little I hated this stuff (adults who are picky eaters tend not to like this). Now I love it and I find myself craving it a lot! The rich flavors of chocolate, sweet cinnamon, chili powder and cumin are so playful on the pallet and my taste buds sure love to be entertained! I love this with enchiladas but it's also great with soft tacos, burritos and with chips. Here is a recipe I tweaked a bit and made my own.

Mole Sauce

• 4 1/2 cups chicken broth (or onion soup)
• 3 Tbsp oil
• 1 cup finely chopped onion
• 3 Tbsp minced garlic
• 1 tsp dried basil (and or oregano)
• 1 tsp cumin powder
• 1/4 tsp cinnamon ( I like to add more)
• 2 1/2 tsp chili powder
• 3 -4 Tbsp Hershey's chocolate syrup
• 2 Tbsp Hershey's unsweetened cocoa

Heat oil in a saucepan over medium heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to med. high. Boil until reduced by 1/3, about 35 minutes, stirring occasionally. Remove from heat.

I a small dish, add Hershey's syrup and cocoa. Mix together until yo get a thick cake batter consistency. Gently fold into sauce. If too thick, add a little water to your sauce. It should be the consistency of gravy. Serve warm. Enjoy!

Street Corn Salad

This is super duper delicious! I love Mexican street corn but it's not always easy to eat on the cob (for kids) nor fun to get stuck in your teeth. So I created an easier way to enjoy it and was able to turn it into a salad! I broiled the corn to get it a little crisp and blackened on the outside and juicy on the inside. You'll love this!

Street Corn Salad

• 1 large bag frozen corn
• 2 Tbsp oil
• 1/4 tsp salt
• 1/2 tsp chili powder
• fresh ground pepper
• 1 lime
• 1/2 cup mayonnaise (do not use Miracle whip)
• 1/2 cup chopped cilantro
• 3/4 cup shredded Parmesan cheese

Place corn in broiler pan and toss in oil until well coated. Add salt and chili powder. Broil for 15-20 minutes (stirring every 7 minutes) or until part of corn begins to blacken a bit. Remove from oven and place in a bowl. Stir in mayonnaise, fresh squeezed lime (entire lime) pepper, cheese, cilantro and extra chili powder if desired. Serve warm!!

Inside Out Lasagna

One day.....I'll get a nice camera and learn to take fabulous pictures! For now, I hope my very unprofessional pictures get the point across about how delicious these recipes are!

Who doesn't enjoy a good lasagna? My problem is the time involved, waiting for it to bake and then sometimes having dry edges (crisp noodles) or having it too moist and falling apart on your plate. This is a great way to make lasagna in less time, you don't have to worry about it falling apart because it was never put together and you"ll never have the dry problem. It's so delicious! Serve it in a soup platter and garnish it real pretty, and you'll never need to make lasagna the traditional way!

Inside Out Lasagna

• 1 box oven ready lasagna noodles
• 100 oz (2 large cans) unsalted tomato sauce
• 1 lb ground turkey
• 1 container of Ricotta cheese
• 3 cups shredded Mozzarella
• 1 cup shredded Parmesan
• 1 cup chopped onions
• 1 tsp basil
• 1 1/2 tsp salt
• 1 tsp minces garlic

Heat up large skillet and cook turkey with onions until browned and juicy. Place in a bowl. Leave meat at medium high and pour in sauce. Add garlic, salt, and basil - stir well. Add a layer of noodles horizontal on bottom of pan and then vertical (criss cross pattern). Add 1 cup of meat and Mozzarella. Pat down onto noodles. Continue adding layers (you may need to break some noodles to get them to fit in your round pan) until the top layer surfaces above the sauce. (If your sauce begins to get too thick, add a little water). In a flower petal pattern, add heaping spoonfuls of Ricotta cheese around the pan and then one in the center. Top with remaining Mozzarella and Parmesan. Cover, and allow lasagna to simmer for 15-20 minutes or until lasagna noodles are tender. Serve right away and garnish with fresh basil. Enjoy!!

Srumptious Crumble Cake

This is so moist and delicious!!! It's great for desert on a cold day or for breakfast anytime!

Scrumptious Crumble Cake

• 1/2 cup butter, softened
• 1 1/4 cup sugar
• 1 1/2 tsp vanilla
• 2 eggs
• 2 1/4 cup flour
• 3 1/3 cups baking powder
• 1/2 tsp salt (if you used unsalted butter then use 1 tsp salt)
• 1 cup milk

Topping

• 1/2 cup butter
• 1 cup brown sugar
• 1 cup flour
• 1 Tbsp cinnamon

Cream butter and sugar until well blended. Add eggs and vanilla. Mix until smooth. Sift flour, baking powder, and salt together; add alternately with milk. Mix until smooth. Scrape sides of the bowl often. Do not over beat!

Preheat oven to 350 degrees. Butter and flour a 9 x 13 x 1/2 inch cake pan. Pour in cake batter and smooth out so it fills entire bottom of the pan. Sprinkle the crumbs on top of the cake.

Bake 25-30minutes. Cool for one hour. Sprinkle with powder sugar.

Butter Cake Shake

This is inspired by an episode of Man vs. Food that features the “Mother Futcher” shake from the Tradewinds Cafe of Maine. This shake is made with three scoops of butter pecan ice cream, milk, and a slab of Grandmother Futcher’s coffee cake.

Here is my variation of the shake. It's rich, creamy and yummy with the warm crumble cake!


Butter Cake Shake

• 3-4 scoops butter pecan ice cream
• 2 slices of crumble cake
• 1-2 cups milk

Recipe 1 - Parfait Style

In a milkshake glass, place 1/2 piece of crumble cake. Add one scoop of ice cream. Continue with a second layer and top with a slice of crumble cake.

Recipe 2 - Shake Style

Blend ice cream and milk in blender. Pour into glass and top with a slice of crumble cake.

Black Bean Fajitas

Mmmm! This colorful recipe is great for when you are craving Mexican food but don't want all the carbs, calories and cholesterol! It's lite but so filling. Get satisfied without getting a big belly!

I was actually too lazy to thaw out frozen meat to make fajitas so I decided to replace the meat with black beans. Glad I did. This is my own little recipe but it's a winner at our house.

Black Bean Fajitas

• 6 wheat tortillas
• 1 can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup onion, sliced
• 1 medium sized yellow squash, diced
  
• 1 bunch fresh cilantro
• 2 Tbs lemon juice
• 1 tsp salt
• fresh ground pepper
• 1 tsp minced garlic
• 1 tsp cumin
• 1 tsp chili powder
• Marketside (medium) fresh salsa (do not use bottled salsa)
• 1 cup light sour cream
• 2 cups shredded Mexican Style cheese

Heat frying pan to medium high. Add 1 Tbsp oil. Toss in bell peppers, onion and cilantro. Fry until tender. Stir in salt and spices. Gently stir in black beans and remove from heat and cover. Brush tortillas on both sides with oil. In a separate frying pan, fry until golden on both sides.

On a plate lay tortilla. Add 1 cup of pepper and bean mixture. Sprinkle cheese on top. Add one more cup of pepper and bean mixture and add more cheese. Top with salsa and sour cream. Garnish with cilantro and serve with a lime wedge. Enjoy!

Chocolate Orange Chews

While experimenting for a yummy new cookie to make for a cookie exchange, I came up with this! If you love those chocolate oranges or orange sticks, you'll love those flavors in a cookie! Also, you can use white chocolate chips and add shredded coconut for a real dreamy treat!

Chocolate Orange Chews

• 3/4 cup butter, softened
• 1 1/4 cup brown sugar
• 1 cup sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/4 cup oil
• 1 1/2 tsp vanilla
• 1 Tbsp grated orange peel
• 2 Tbsp frozen orange juice concentrate, thawed
• 3 cups of white or milk chocolate chips
• optional 1 cup shredded coconut

Preheat oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on high speed for 30 seconds. Add sugar, baking soda and salt. Mix until blended. Beat in eggs, oil, vanilla, grated orange peel and orange juice. Beat in flour a cup at a time. Stir in chocolate chips and coconut.

Shape dough into 1 -1/2 inch balls. Place balls on ungreased cookie sheet. Bake 1 sheet at a time for 8-10 minutes or until golden. 9 minutes in my oven is perfect. Cool for 2 minutes and serve.

Paradise Chicken

It was one of those nights when we really needed to go grocery shopping. I looked at what was in the freezer and thought "how am I going to make chicken and broccoli satisfy the take out cravings tonight?" Then I came up with this!

I love my chicken either sweet & tangy or creamy, so a combination of both was perfect! I will for sure be making this again!

Paradise Chicken

• 6 chicken tenders, thawed
• 1 bag frozen cut broccoli
• 1 box of pasta shells
• 2 Tbsp butter
• 3/4 cup mayonnaise
• 1 1/2 Tbsp honey
• 1 tsp spicy brown mustard
• fresh ground pepper
• 1/4 tsp salt
• 1 tsp dried tarragon

In a pan on medium high, fry chicken in 2 Tbsp butter until golden and tender in the center. Meanwhile boil pasta according to directions on package. Add broccoli and cook 5- 7 more minutes. Drizzle honey over chicken and broccoli and stir until evenly coated. In a small dish combine mayonnaise, brown mustard, salt and pepper. Blend well and stir into chicken and broccoli until all of broccoli and chicken is coated in the creamy mixture. Sprinkle tarragon over and stir well. Serve warm!

Pineapple Whippy Floats

While at Disney Land this month we stopped by the Tiki Room to get in line and saw a concession stand where they were serving these fabulous floats. It was frozen whipped pineapple custard floating in fresh pineapple juice. It looked so heavenly. We were pressed for time so couldn't get any, but I promised myself I would recreate it at home.

Here it is!!

Pineapple Whippy Floats

• 1 container of Häagen-Dazs Pineapple Coconut Ice Cream
• 1 bottle Dole Pineapple Juice
• 1 bag frozen pineapple
• 1 jar Maraschino cherries

Fill glasses half way with pineapple juice. Add one large scoop of ice cream. Top with pineapple and cherries.

Berry Jubilee

I made this up because I get tired of cranberry sauce and fruit salads overdone with whipped cream and jello at my holiday dinners. This is super refreshing with a hint of candied lemon and orange! It's sure to please!


















Berry Jubilee

• 1 large bag frozen mixed berries (blackberry, blueberry and raspberry)
• 1 large can mandarin oranges
• 1 cup pomegranate seeds
• 2 kiwis, peeled and sliced
• 1/4 cup grated lemon
• 1/4 cup sugar

Set berries out to thaw an hour in advance. Place berries in large bowl. Stir in pomegranate seeds. Mix grated lemon and sugar together. Sprinkle half of mixture into berries and stir. Place kiwi and oranges on top and sprinkle with remaining lemon sugar. Serve.

Apple Streusel Pie

I created this without a recipe. For anyone who normally doesn't like apple pie, they will feel different about this pie. The sweet, buttery shortbread crust, the sugary, buttery, crumble on top and crisp apples in the pie are spectacular!

No soggy, mushy, apples in this recipe! It's all crisp, fresh and melts in your mouth!!

Apple Streusel Pie

• 2 -3 cups sugar
• 4-6 crisp, sweet apples
• 6-8 cups water
• 1/2 cup corn starch
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 3/4 tsp salt
• 2 1/2 Tbsp lemon juice

Shortbread Crust

• 1 cup butter
• 1/2 cup powder sugar
• 2 cups flour
• 1/4 tsp baking powder

Struesel Topping

• 1/2 stick butter
• 1/2 cup brown sugar
• 1/2 cup flour

Start by making pie crust. Cream together butter and powder sugar. In a separate dish blend flour and baking powder together. Add to butter mixture. Press into pie dish and bake at 350 for 12 minutes. Remove and cool.

In a large pot add 7 cups water, cinnamon, nutmeg, allspice, salt, sugar and lemon juice and apples. Bring to a boil and boil for 10 minutes. In a small dish take remaining cup of cold water and stir in cornstarch. Stir until dissolved completely. Add to boiling apples. Stir until it begins to thicken. Reduce heat to a low simmer, while stirring for another 10 minutes.

Pour filling into pie crust. In a bowl, mix topping ingredients together with beaters. Should create nice pea sized balls. Crumble over top of pie. Bake at 350 degrees for 25-30 minutes. It tastes best served hot with a scoop of vanilla ice cream however it will hold together better after refrigerated 4 hours or overnight. You can serve at room temperature.

Fall Roasted Vegetables

I got this recipe from my brother. It is amazing! I rarely serve vegetables any other way now. Not only is it fancy - it's easy and delicious!!

You can switch some out for your favorite veggies however I recommend you leave the butternut squash. For all the squash haters, it ends up not tasting like squash at all and adds a perfect sweetness to the dish. My kids love brussel sprouts because of this recipe.

Fall Roasted Vegetables

• 1 lb butternut squash
• 1/2 cup of brussel sprouts quartered
• 3 large carrots peeled and cut diagonally
• 1 red onion chopped
• 3 Tbsp olive oil
• 1 tsp salt
• 2 Tbsp fresh parsley
• 1 1/2 Tbsp balsamic vinegar
• 1/4 tsp pepper

Heat oven to 450 degrees or on "broil". Put all veggies in a bowl and coat with oil and salt. Toss and coat well. Spread onto flat baking sheet or roasting pan. Roast until brown and tender about25-30 minutes. Stir every 10minutes while roasting to prevent burning. When done, transfer to bowl and toss with fresh parsley, vinegar, pepper and remaining oil and salt. Serve warm.