Saturday, January 31, 2015

Cherry Turnovers

These melt in your mouth Cherry Turnovers are so good, a rich buttery crescent roll, filled with Cherry filling then a delicious glaze to make them even better. Only 5 ingredients and no mixer needed.

This recipe is so easy to make, I found this recipe, made them and wow, no more buying them from the store, these are even better. The best part is their is only 5 ingredients and no mixer needed. Perfect quick and easy dessert for get togethers, for a brunch, breakfast, dessert. Love them. These didn't last very long in my house you can easily pop 2-3 in your mouth at a time. You can also use apple, raspberry or another favorite filling if you desire. The almond extract pairs perfectly with the cherry but if you do not like the almond extract or if you don't have any you can substitute vanilla extract instead.

  • 2 (8 oz) pkgs refrigerated crescent roll dough
  • 1 (21) can cherry pie filling
  • 1 cup powdered sugar
  • 1 1/2 Tbsp milk, then more as needed
  • 1 teaspoon almond or vanilla extract
  • 1.Preheat oven to temperature listed on package of crescent roll dough ( should be 375) but check your package. Open, unroll and separate crescents onto two parchment paper lined baking sheets.
  • 2. Spoon a slightly heaping 1 Tablespoon of the pie filling near the large end of each of the crescents  Roll to opposite end and tuck the top corner under. Bake in preheated oven according to time listed on crescent roll package should be about 9-12 minutes.
  • 3. Remove from oven and allow to cool slightly. 
  • 4. In a large mixing bowl whisk together powdered sugar, milk and almond or vanilla extract, adding more milk to thin using about 1 teaspoon at a time as needed. Allow glaze to set then store in an airtight container.

recipe slightly adapted and photo source:

Friday, January 30, 2015

Chocolate Chunk Cookies

These are the best chocolate chunk cookies you will ever have. The are super soft, chewy and pillowy, and every bite you get a piece of chocolate chunks. Everyone will love these cookies, they now became my favorite. My husband pours a tall glass of milk and then they slowly disappear very quickly, I double recipe because my family actually gets made when we are out of them.

The secret to this recipe is the cornstarch, it makes thee cookie super soft and bakes up fluffy, and then chilling the dough. Very important step in this recipe, you can chill this dough from at least 2 hours or up to 2 days.  When you chill the dough they actually make the cookies bake up taller, did you ever end up with flat chocolate chip cookies I hate that, but not with these as long as the directions are followed. Also if you notice their is melted butter in this recipe, which also makes these cookies soft. Perfect recipe because no mixer needed. I love that about this recipe, so glad I found this recipe they are just perfect cookies.


2 1/4 cup all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
Pinch of salt
3/4 cup butter, melted
1/2 cup sugar
1 large egg and 1 large egg yolk
3/4 cup light brown sugar, lightly packed
2 teaspoons vanilla extract
2 cups chocolate chunk chips


1. In a large bowl combine flour, baking soda, cornstarch and salt and set aside.
2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Then whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. The dough will be very soft, yet thick. 
3. Fold in the chocolate chips. They may not stick to the dough because of the melted butter,  but try to have them evenly dispersed in the dough. Cover the dough and chill in the refrigerator for 2 hours or up to 2 days. Chilling is mandatory.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
5. Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper. Set aside.
6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough may be crumbly, but the warmth of your hands will allow the balls to stay together. Mine wasn't crumbly. Roll the cookie dough balls in your hands to be taller rather than wide, then they will bake up to be thick. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chunks on top of the dough balls, if desired. 

7. Bake the cookies for 11-13 minutes. The cookies will look very soft and look under baked, but take them out, believe me they will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

recipe slightly adapted and photo source:

Thursday, January 29, 2015

Hot Chocolate Cookies With Marshmallows

These hot chocolate cookies are a soft, and tender cookie that are topped with marshmallows are so delicious and the everyone loves them, they even look good. These cookies are just like a warm cup of hot chocolate but in a cookie. If the kids go outside to play in the snow, make them a cup of warm hot chocolate and these cookies, they will be a huge hit. Perfect for cookies to bake with the kids, bring them to parties, or just make at home for your family to enjoy..

  • 1/2 cup butter
  • 12 ounce bag semisweet chocolate chips
  • 1 1/4 cups light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 ounces semisweet baking chocolate, cut into 1 inch pieces
  • 16 large marshmallows, cut in half
  1. In a medium saucepan on medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Whisk constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool so the eggs do not scramble. 
  2. In a large mixing bowl, combine the brown sugar, eggs and vanilla beat on medium speed just until blended. Beat in the cooled chocolate mixture just until combined.
  3. Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined. Cover bowl with plastic wrap and place in the refrigerator for 2 hours.
  4. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Drop the cookie dough by the tablespoon, onto the prepared cookie sheets. Place 12 cookies per sheet, and space them at least 2 inches apart.
  5. Bake cookies for 12 minutes. Remove cookies from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with one half marshmallow. Place cookies back in oven and bake another 4 minutes.
  6. Remove pan and let cookies cool at least 10 minutes then place on a cooling rack until completely cooled..

Philly Cheesesteak Stew with Sourdough Breadbowls

These Philly Cheesesteak Sourdough Breadbowls Are amazing, tastes just like a cheesesteak but in stew form. The perfect blend of seasoned melt in your mouth steak, mushrooms, onions, and provolone cheese poured into a sourdough breadbowl, Oh my goodness this is going to be a hit for dinner, parties, Super Bowl, great for anytime. Easy to make in less than 1 hour these will be on your table. Use the hollowed out breadbowls that are left for dipping the leftover Philly Cheesesteak Stew.

This is a stick to your rib hearty stew that everyone will love. After finding this recipe I have been making this for a long time, you will love this just like we all enjoy. This is a hearty meal that  I love. Then I have leftovers, if their is any left the next day, warm it up and use the bread to dip into it.

Ingredients: For 4 Breadbowls

• 1 ½ pounds very thinly sliced beef sirloin steak 
• Salt to taste 
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, minced 
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4- 6 slices provolone cheese

1. In a large bowl add the thinly sliced beef sirloin, and season with a couple of pinches of salt and cracked black pepper and the onion powder, and toss to coat; sprinkle the 2 tablespoons of the flour over the meat and toss to completely coat. 
2. Place a large non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of olive oil then when oil is hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then stir and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate. The meat will be pink still, then repeat with the remaining half of the sirloin, and set aside.
3. Reduce heat to a medium-low then add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper and allow the onions to caramelize for about 5-7 minutes, stirring constantly to avoid burning them, until golden-brown and softened. Add in the mushrooms, and allow them to continue to sauté with the onions for another 5-6 minutes    stirring frequently.
4. Add in the dried thyme and the garlic, and stir. 
5. Once the garlic becomes fragrant  sprinkle in the remaining heaping 2 tablespoons of flour over the onion/mushroom mixture, and whisk well to combine and blend, then slowly add in the hot beef stock, stirring all the while to avoid any little flour lumps from forming.
6. Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered,  after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any juices, and stir to combine, then check to see if you need any additional salt/pepper.
7. To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice or two of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
8. You can also Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

Wednesday, January 28, 2015

Apple Streusel Bars With Vanilla Glaze

These Apple Streusel Bars are amazing, you start off with a buttery pastry crust, then layer with a apple filling with cinnamon, then topped with a glaze that makes these bars so good. I love the taste of the warm apples coated in the cinnamon. You can have this with vanilla ice cream on the side. This recipe is perfect for any occasion. I just made this again. I love this recipe, I make it all the time.

Ingredients For Sweet Pastry:
  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened 
  • 1 egg, beaten
Ingredients For Apple Filling:
  • 1/2 cup white sugar
  • 1/4 cup flour
  • 1-3 teaspoon cinnamon 
  • 4 cups (about 4 medium) core, peel, and slice apples, not to thick, you can use pink lady, fugi, or your desired apple of choice
Ingredients For Glaze:
  • 2 cups powdered sugar
  • About 3 Tablespoons milk 
  • 1 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees

1. To prepare pastry crust in a medium bowl combine flour, sugar, salt, and baking powder. Cut in butter with a pastry cutter or two knives until you have around pea-sized crumbles. Add in beaten egg. Set aside
2. Spray a 9×13 baking dish or a 9x9 baking dish (for thicker bars) with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish.  
3. To prepare apple filling, in a large bowl combine flour, sugar, and cinnamon. Then toss the apples into the flour mixture and coat all apples, then spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40-50 minutes. Allow to cool completely.
4. To prepare the glaze, in a medium bowl combine powdered sugar, vanilla extract, and milk until you reach your desired consistency, you want your glaze slightly on the thicker side. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow glaze to set. Then cut into bars and serve.

recipe and photo source:

Tuesday, January 27, 2015

Sweet Bacon Wrapped Tator Tots

These bacon wrapped Tator Tots are soo good. Crisp smoky bacon wrapped in crisp tator tot covered in brown sugar and chili powder. These are the ultimate tator tots, oh you are going to love these.

These are perfect for a side dish for dinner, appetizers for parties, football games, or just a snack. I make these for a snack at night while watching tv. But perfect to go with a steak, chicken, or a pork dish.


50 - 55 tater tots (thawed to room temperature)
1-16-ounce package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tablespoons Chili Powder


1. Preheat oven to 375 degrees. In a small bowl combine the brown sugar and chili powder, stir to combine and set aside. 
 2. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.
3. Cut the bacon in half and then cut each half in half again. This will give you 4 pieces of each slice of bacon 
4. Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.
5. Bake about 10 to 16 minutes at 375 degrees then raise the oven temperature to 400 degrees and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. you want them nice and crispy. Check frequently at this point so they don't burn. Serve warm.
* if needed crank oven to 425 for like 2-3 minutes after putting them in on 400 for 5 minutes and they are still not crisp enough for you, this depends if you like these dark and extra crispy

Roasted Lemon Rosemary Chicken Breasts

This Roasted Lemon Rosemary Chicken is a delicious mouth watering chicken that is roasted with lemon juice, rosemary, salt and pepper, and drizzled with olive oil. These flavors air perfectly together and will be a crowd pleaser, not to mention it smells so good while roasting. So easy to make, this dish is a perfect one pot dish that you just place everything in the roasting pan, and let it cook. So simple and so good. Perfect for a weeknight meal, or you can serve a crowd. Make some pasta, noodles, or rice on the side and you have a easy meal that your family will love.


4 large bone in chicken breasts, cut in half, leaving bone in
or if desired you can use chicken thighs, I prefer chicken breasts
2 large lemons
Up to 1/4 cup olive oil for drizzling
3 Tablespoons dried rosemary or fresh rosemary
4 Tablespoons fresh parsley, diced
salt and pepper to taste
you can also add oregano or your favorite herbs


1. Place oven on 375 degrees and take out a large roasting pan
2. Place cut chicken in roasting pan and drizzle with olive oil
3. Drizzle olive oil all over the chicken, Season with salt and pepper, and rosemary
4. Cut a large lemon in half and squeeze lemon juice all over chicken pieces
5. Slice the lemon in slices and place a slice of lemon over each piece of chicken.
6. Roast in oven for about 1 hour, every 20 minutes baste chicken with the juices in the pan, check after 45 minutes to see if chicken's ouside skin is crispy and center is no longer pink
7. Sprinkle fresh parsley over chicken. When serving spoon out the juice( sauce) from the botttom of the roasting pan and pour over chicken. Serve with potatoes, rice, noodles and a veggie.

Monday, January 26, 2015

Sour Cream Pecan Coffee Cake With Maple Icing

This moist, soft coffee cake is delicious, starting with the cake, then swirls of cinnamon streusel with the crunch a some pecans. And then topped with even more of the amazing streusel, it gets even better when you drizzle a maple glaze all over the top. When you are looking for a perfect coffee cake this is the recipe to make, the sour makes a tender cake but the best part of this coffee cake is the streusel and the maple drizzled icing. After I came across this and made this for the first time I took a bite and was like omg, I can eat this everyday. This is great for coffee with your friends, to make for the family, parties, holidays. You cant go wrong with this easy and delicious coffee cake..

You can double this recipe just double all ingredients and use a 13x9 inch baking dish, and that is exactly what I do. You can also use almonds or walnuts if you do not like pecans.

  • Cake Ingredients:
  • 1/2 cup butter, softened 
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4  teaspoon baking soda
  • 1teaspoon salt
  • 1/4 teaspoon cinnamon

  • For Streusel Topping
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter - chilled
  • 1/2 cup chopped pecans

  • Maple Icing:
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoon milk
  1. Preheat oven to 350 degrees
  2. Spray loaf pan with non sticck cooking spray
  3. In a large mixing bowl cream together butter and sugar until fluffy about 3 minutes, add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
  4. In a separate medium sized bowl combine flour, baking powder, baking soda, salt and cinnamon
  5. Add the flour mixture to the butter/sugar mixture and mix until combined.
  6. For Streusel topping
  7. In medium bowl, combine all ingredients. Mix with pastry cutter or 2 forks until well combined and butter is the size of small crumbly.
  8. Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture, use all of it..
  9. Bake for about 35-40 minutes or until a toothpick comes out clean. Completely cool on counter
  10. Icing
  11. In a medium bowl whisk all of the ingredients together and drizzle over cooled cake. 

recipe slightly adapted and photo source:

Sunday, January 25, 2015

Banana Bread Crumb Cake

Banana Bread Crumb Cake two of my favorites combined can it get any better than this, a moist, buttery, tender amazing banana bread taste, along with a coffee cake texture, along with the crumbs. Then a glaze to top off this cake, their are just no words but perfection and I can eat this everyday...You will fall in love with this recipe just like I did. Perfect for anytime of the day and bring this to a parties, and they will Love it..This recipe is a must make. Enjoy...

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 ripe bananas
  • ½ cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk
Crumb Filling and topping
  • 1 cup cold butter, cubed
  • 2 cups light brown sugar
  • 2 cups flour
  Glaze, If desired ( But a must for me)
  • 1 cup powdered sugar
  • 1-2 Tbsp milk
  1. Preheat oven to 350 degrees 
  2. Spray a 9x13 baking dish with cooking spray then set aside
  3. In a large bowl whisk together flour, baking powder and salt, then set aside
  4. In a large bowl mash bananas until they become very mashed.
  5. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
  6. Stir in milk and flour until combined.
Crumb Filling/Topping
  1. Prepare crumb filling/topping by combining all the ingredients together cutting them together with two forks or pastry cutter until a coarse crumb forms.
  2. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
  3. Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
  4. Cool for 10 minutes.
  5. Drizzle the glaze on top..

Healthy Banana Oat Chocolate Chunk Cookies

These Banana Oat Chocolate Chunk Cookies are delicious without the guilt of having no sugar, oil, butter, flour and you still have an amazing tasting cookie that has oats, chocolate chunks, banana's, applesauce, almond milk, and a hint of cinnamon. You are eating a healthy cookie, great for adults and the kids will love them and wont miss all the fats and flour. If desired you can add nuts but if their is a nut allergy just add more yummy chocolate chunks. So simple to make, one bowl recipe, no mixer needed.


1/3 cup apple sauce
3 mashed banana's, ripe brown
2 cups oats
1/4 cup almond milk
1 cup chocolate chunks
1/4 cup nuts of choice, pecan, walnut or you can just omit nuts and add another 1/4 cup chocolate chunks
1 teaspoon vanilla
1/2-1 teaspoon cinnamon


1. In a large bowl place the banana's and mash with a fork until all are mashed,  if you have lumps that is fine.
2. To the banana's in the same bowl, add in the applesauce, oats, almond milk, vanilla, and cinnamon and stir until combined. Fold in the chocolate chunks, and nuts ( if using) and mix until combined.
4. Bake for 13-20 minutes or until cookies are set in the middle

Snickerdoodle Bars

Snickerdoodle Bars are so amazing they are soft, chewy, topped off with yummy cinnamon sugar mixture, and taste just like a snickerdoodle cookie but even better. So simple to make, no need to make the cookies with a mixer these can be made in minutes.

These bars are perfect for a snack at the house, parties, etc. But beware you will fall in love with these and make them over and over again, just like I do since I saw this recipe. Love them and I am sure you will enjoy them too..

Ingredients For The Batter:
1/2 cup unsalted butter, melted
1 large egg
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon cream of tartar
Pinch of salt
For Sprinkling On Top:
1/4 cup granulated sugar
2 teaspoons cinnamon


  1. For The Batter - Preheat oven to 350 degrees then line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray then set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute. 
  3. Let the butter cool slightly because the egg will scramble. Add the egg, sugars, vanilla, and whisk until smooth.
  4. Add the flour, cream of tartar,  salt and stir until just combined, don't over mix.
  5. Pour the batter into prepared pan, smoothing the top lightly to make sure evenly distributed. 
  6. For Sprinkling - In a small bowl combine the sugar, cinnamon, and stir.
  7. Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. 
  8. Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out. After baking place pan on top of a wire rack to cool for at least 20-30 minutes before slicing and serving. Keep bars in a airtight at room temperature for up to 1 week.

Saturday, January 24, 2015

Apple Turnovers With Vanilla Glaze

These amazing Apple Turnovers are a delicious pastry filled with soft apples all coated and seasoned in the warm spices of cinnamon and nutmeg. Then placed in a puff pastry and then a smooth and creamy icing topped all over the turnovers. Yumm..

The turnovers have the house smelling so good as these are baking, you smell the aroma of apples and cinnamon baking. These make 8 turnovers and are perfect in the morning or any time of the day. Great for brunch, breakfast, if you are having coffee with your family and friends. After the come over and have one of these amazing apple turnovers don't be surprised if they ask to come over for coffee again. They are that good.When I saw this recipe I just had to make them, changed a few things and I love these.

I love the combination of a sweet and tart apple so I used Granny Smith and Fuji apples, but you can use your apple of choice. These are very easy to make and you do not need a mixer, you will have these ingredients in your house already, if not run to the store and grab the apples and puff pastry and make them today.

  • 4 medium sized cooking apples of a mixture of fuji and Granny Smith, or your apple of choice – peeled, cored and diced
  • 1 tablespoon lemon juice
  • 1 tablespoon butter – melted
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 2 tablespoons cornstarch
  • A pinch of salt
  • 1 teaspoon vanilla extract 
  • 1 (17.25 ounce) package frozen puff pastry 
  • pastry sheets, thawed
  • 1 egg, place in a small bowl and whisk( for brushing on the top of the turnover)

  • For The Icing:
  • 1 teaspoon vanilla extract 
  • 1 cup  powdered sugar
  • 2-3 Tablespoons milk 
  1. Preheat the oven to 400 degrees 
  2. In a large skillet on medium heat add the butter until melted, then add the apples and cook for 2 minutes, then add the lemon juice, both sugars, cinnamon, nutmeg, cornstarch and salt then cook for about 3 minutes stirring constantly until apples are tender and sauce is thickened. Remove from heat and add the vanilla.   
  3. On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch  square. Cut each sheet into 4 squares and they have to stay chilled until you are ready to use them.
  4. Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
  5. Transfer to a cookie sheet lined with parchment paper. Brush the top with egg wash, make a small slit on the top of each turnover with a knife and bake for 16-20 minutes, until browned and puffed.
  6. Let cool for 10-15 minutes.
  7. To make the icing: In a small bowl whisk the powdered sugar, milk and vanilla. Start with 2 Tablespoons of milk if need more add little  at a time until the glaze reaches desired consistency.
  8. Drizzle each turnover with icing.
  9. Serve warm or room temperature. 

recipe and photo source adapted from: :