Saturday, May 31, 2014

Spicy Korean Beef Stir Fry

A delicious spicy beef in a delicious marinade made with garlic, soy sauce, Sriracha, ginger, soy sauce, and rice wine. An amazing combination. After marinating it makes the meat so tender. Then adding the stir fry veggies, onions, mushrooms, zucchini in a sesame oil makes a delicious dish. Since I found this recipe, I have loved it, I know you will love it to..

  • Ingredients:

  • 1 pound beef top sirloin or flank steak, very thin 
  • 1 small onion, sliced into thin strips
  • 2 tablespoons cornstarch, divided

  • Marinade/Sauce
  • 6 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ¾ cup soy sauce
  • ¼ cup water
  • ½ cup Chinese rice wine
  • ⅓ cup granulated sugar
  • ¼ teaspoon black pepper
  • 1-2 teaspoons Sriracha

  • Stir Fry
  • 2 tablespoons sesame oil, divided
  • 1 zucchini, thinly sliced
  • 1 red bell pepper, thinly sliced into strips 
  • 1 yellow bell pepper, thinly sliced into strips
  • 2 cups mushrooms, sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

  1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon ⅓ cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 30 minutes-12 hours, the longer the better. 
  2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade and add to wok.
  3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
  4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
  5. Heat an additional tablespoon sesame oil in the wok over high heat. Add vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.
  6. Serve over rice or noodles and garnish with scallions 

Friday, May 30, 2014

Cherry Cheesecake Cookies

These amazing Cherry Cheesecake Cookies are a soft and yet delicate cheesecake cookie rolled into graham cracker crumbs and topped with cherry filling. They are a bite size piece of a heavenly cheesecakes but in a cookie, this will soon become a favorite of yours, after finding this recipe I have been making them ever since.

  • ½ cup butter, softened
  • 3 ounces cream cheese, room temperature
  • 1 egg yolk
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • ¼ teaspoon salt
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs 
  • 1 (20 oz) can cherry pie filling
  1. In a large mixing bowl, beat butter, cream cheese, egg yolk, vanilla, lemon juice and salt until creamy and fluffy. Gradually mix in powdered sugar, then the flour to make a stiff dough. Place dough in plastic wrap and place in the refrigerator to chill for about 2 hours.
  2. Remove from refrigerator and preheat oven to 325 degrees. Line cookie sheets with parchment paper and set aside. Shape dough into small one inch balls.
  3. In a mixing bowl beat egg white until foamy. Dip each ball into egg white then roll in graham cracker crumbs, making sure they are evenly coated, then place the cookie dough balls about 2 inches apart on cookie sheet and make a indentation in the middle of each cookie with your thumb.
  4. Bake for 11-16 minutes, until cookies begin to slightly brown on the bottoms. Remove cookies from baking sheet and let cool then transfer to cooling rack. Fill the centers with about a teaspoon of pie filling or as much as they can hold, making sure each one has a cherry in the center. 
  5. Store in refrigerator until ready to serve. After serving keep stored in a airtight container in the refrigerator..

Ultimate Ambrosia Salad

This Ambrosia Salad will be the best recipe you will ever try. With pineapples, coconut, mandarin oranges, and sour cream you are going to be amazed at how delicious and simple to make. Enjoy!!


1 ( 20 ounce) can pineapple chunks, save 1/2 the juice from the can
3 small cans or 2 large cans of mandarin orange segments, save half the juice from the cans
1 1/2 cups shredded coconut
1 1/2 cups mini marshmallows
8 ounces sour cream


1. In a large bowl add the pineapple chunks, mandarin oranges, coconut, and marshmallows and stir to combine
2. Pour in the reserved juices from the cans from the fruit. Add the sour cream, stir. Place in the refrigerator until ready to serve.

Thursday, May 29, 2014

Oreo Stuffed Cookies

Oreo's are everyones favorite cookie. Here is a delicious recipe that has a soft and chocolaty, yummy cookie. Filled with a creamy and delicious cookies and cream filling, you just cant eat one. They are that good. So grab a tall glass of milk and make some of these easy cookies. Enjoy!!!

Oreo Cookie Mix:
1 Box Devil's Food Cake Mix 
2 eggs
1/3 cup oil
2 tablespoons brown sugar
1 cup mini chocolate chips

Oreo Filling:
6 ounces cream cheese
6 tablespoons butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar
8 Oreos, finely crushed 

1. Preheat oven to 350 degrees line cookie sheets with parchment paper and set aside.
2. In a large mixing bowl combine cake mix, eggs, oil and brown sugar beat until combined, then fold in mini chocolate chips. The batter will be very thick.
3. Place small dough balls (about the size of 2 teaspoons) on cookie sheets.  Use your fingers to press the dough balls down to flatten a little bit. 
4. Bake for 6-7 minutes.
5. Remove from oven and let cool on cookie sheet for few minutes then cool completely on a wire rack.
6. For The Oreo Filling: Beat softened cream cheese and butter until smooth and creamy, about 2 mintes, then add the vanilla extract and slowly add in powdered sugar until your reach your desired consistenc, I like a thick filling so I used 3 cups. Fold in crushed Oreos. 
7. Frost the bottoms of half the cookies, then take the other cookie and place them on top to sandwich them together..Store in airtight container.

Golden Grahams S'Mores Bars

These Golden Graham S'Mores bars are going to be one of the best things you have ever eaten. They taste just like a S'mores but without the mess and the combination of the cereal, marshmallows, milk chocolate chips and the hershey bars, One word amazing. Perfect recipe for BBQ's, parties, or just to make to snack on at home. Enjoy, I know you will love these!!!


6 tablespoons butter
7 cups miniature marshmallows, divided 
1/4 cup tiny marshmallows 
1 teaspoon pure vanilla extract
8 1/2 cups Golden Grahams cereal ( Entire regular sized box)
1 cup milk chocolate chips
Hershey Bars, broken up into squares 


1. Take out a 9 x 13 inch baking pan and line with parchment paper then spray with a little cooking spray. Set aside.
2. In large saucepan melt butter over low heat. Add in 6 cups of marshmallows and stir until completely melted. Remove from heat and stir in vanilla extract.
3. Add  in Golden Grahams cereal stir until well coated. Fold in the remaining 1 cup of marshmallows and milk chocolate chips.
4. Using a spatula or your hands sprayed with cooking spray press the mixture into the prepared pan. Gently press miniature the Hershey Bar pieces into the top of the bars and then sprinkle the tiny marshmallows on top. Let set and cool then cut into squares.

Wednesday, May 28, 2014

Crispy Cheddar Chicken

A delicious and crispy chicken coated in an amazing buttery cracker and cheddar topping, then coated  in a yummy sauce that everyone will love. A easy meal to make during the week. Serve with mashed potatoes and you have a meal that everyone will love. Enjoy!!!

For The Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar cheese, grated
2 teaspoons dried parsley 

1 (14 ounce) can cream of chicken soup
2 Tablespoons sour cream
2 Tablespoons butter

Olive Oil
1. Cut each chicken breast on a diagonal into 3 pieces.
2. In a small food processor grind up the ritz crackers into crumbs, it is

    okay if they are not all fine crumbs, you can have a few larger crumbs, it gives
    more texture to the chicken.
3. Place the milk, cheese and cracker crumbs into 3 separate small bowls.
    Add the salt and pepper into the ritz cracker crumbs and using a fork 
    stir the mixture to combine.
4  Dip each piece of chicken into the milk then the cheese and finally 

    the cracker crumbs, pressing the chicken to make sure the crackers stick.
5. Drizzle olive oil on the bottom of a 9x13 pan and lay the chicken 

    inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes.

    Remove the tin foil, bake for an additional 10 minutes, or until the chicken 
    is golden brown and crispy.
8. Into a medium sized pan combine the cream of chicken soup, sour cream 

    and butter and whisk until smooth and combined. Stir it over medium high heat until 
    the sauce starts to bubble and warm. Serve the sauce over the chicken and enjoy!!
   Serve with mashed potatoes, roasted potatoes or rice. 

recipe and photos slightly adapted from:

Cake Batter Milkshake

This delicious and refreshing milkshake is perfect. The combination of vanilla, white or funfetti cake mix and sprinkles. Topped off with some more sprinkles, it is just like going to the ice cream shop and having a cake batter ice cream cone. This recipe makes 2 shakes and everyone will enjoy these. So simple to make with only a few ingredients. Enjoy!!!

  • 2 cups vanilla ice cream
  • 1 cup milk
  • 1/2 cup vanilla or funfetti dry cake mix (white, from a boxed cake mix you can use more or less to taste
  • Sprinkles 
  • Combine all ingredients in a blender except sprinkles. Blend until smooth. Fold in sprinkles. Pour into cups and serve immediately, garnished with more sprinkles. 

  • To rim the glass with sprinkles you can use light corn syrup to make the sprinkles stick to rim of cup  just a very thin layer. Pour the sprinkles in a container lid and place a little of the corn syrup on the rim then dip in the sprinkles.

Recipe Slightly Adapted From:

Tuesday, May 27, 2014

Nutella Magic Bars

Nutella, who doesn't love it. These easy magic bars are so delicious and easy to make. They have a yummy graham cracker crust, topped with Nutella, hazelnuts, chocolate chips and sweetened condensed milk. Perfect dessert for a party to to have at home for everyone to enjoy..


  • 1 1/2 cups graham crackers crumbs 
  • 1/2 cup (1 stick) butter melted
  • 1/2 cup Nutella
  • 1 cup chopped hazelnuts
  • 1/2 cup whole hazelnuts
  • 1½ to 2 cups chocolate chips
  • 1 can (14 oz) condensed milk
Heat the oven to 350 degrees then line an 11X7 baking pan with parchment paper with some hanging over the side, so it is easy to take out, then set aside. In a small microwave bowl melt the butter and after it is melted combine the butter and the graham crumbs in a mixing bowl and stir until all combined. Spread the mixture evenly on the bottom of the prepared pan and pat down with your hands. Using a teaspoon drop rows of Nutella. Then spread the chopped and whole hazelnuts on top of Nutella then  chocolate chips. Evenly pour the sweetened condensed milk over the chocolate chips and bake for about 35 minutes. Leave to cool completely before cutting into bars. Enjoy!!!

Recipe slightly adapted from:

Summer Spinach Berry Salad

This delicious Spinach Berry Salad is so delicious and refreshing. It has fresh spinach, blueberries, strawberries, red onions, slivered almonds and a simple and delicious balsamic dressing. So easy to make and the perfect salad that everyone will love..

For The Salad:

1 package of fresh spinach in a bag
1 package fresh strawberries, sliced
1 container of fresh blueberries
1/2 cup slivered almonds
1 small red onion, sliced very thin

For The Balsamic Dressing:

1/4 cup extra virgin or regular olive oil
1/4 cup white or regular balsamic vinegar
1 tablespoon agave or honey or sugar
1 tablespoon fresh lemon juice
Salt and pepper, to taste

Directions For The Salad And Dressing:

1. In a large bowl place spinach, strawberries, blueberries, onions and almonds.
2. In a mason jar or small bowl combine all dressing ingredients and shake until combined. Place in refrigerator until ready to serve salad. ( You can also use store purchased balsamic dressing if you do not feel like making your own)

Sunday, May 25, 2014

German Chocolate Cake

German Chocolate Cake is an old time favorite that everyone loves. This recipe has a delicious and moist cake, topped with an amazing and easy frosting with pecans and coconut mixed in. The perfect amount of sweetness, and everyone will love this cake. Enjoy!!

  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • German Chocolate Frosting
  • 2 cups evaporated milk
  • 2 cups white granulated sugar
  • 6 eggs yolk, beaten with 1 teaspoon water
  • 1 cup butter 
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans
  • 2 cups flaked coconut
  • 4 tablespoons of cornstarch
Pre-heat oven to 350ยบ F. Grease two 9-inch round cake pans with cooking spray and lightly dust with flour. 
In a large mixing bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined and set aside. 
In a large mixing bowl add milk, vegetable oil, eggs, and vanilla and beat until combined, then slowly add the flour mixture and mix together on medium speed until well combined. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
Evenly distribute cake batter between two 9 inch prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for about 1 hour. Remove from the pan and cool completely.
Frost cake with frosting.
German Chocolate Frosting:
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly until thick, this may take 10 minutes. Remove from heat and stir in pecans and coconut. Let cool 1 hour then spread on cooled cake.

Recipe slightly adapted from:

recipe adapted from: