Strawberry And Angel Food Cake Skewers

This is a super easy and delicious dessert to put out on your table for any day of the week, unexpected company, or for a large gathering. You can make this cake from scratch or like I did, go out and buy the angel food cake.




Ingredients:

1 pound of  Strawberries (washed and stem removed)
1 store bought Angel Food Cake
1 cup of chocolate chips plus 1 Tablespoon shortening for melting
Skewers


Directions:

1. Wash and remove stems from strawberries
2. Cut angel food cake into about 2 inch cubes
3. Place the strawberries and angel food cake into the skewers and lay them on a platter
4. Place chocolate chips and shortening in a microwave bowl and heat for 40-60 seconds, stirring after 40 seconds.

5. Drizzle the melted chocolate all over the skewers with a fork, and thats it.. Enjoy!!!!

Chicken Piccata

I love Chicken Piccata. It is a family meal that we all have at least 1 day a week. I serve this over egg noodles. It is perfect to make for a large party because it is quick and easy to make.



4 skinless and boneless chicken breasts, butterflied and then cut in half
Salt and freshly ground black pepper
All Purpose Flour ( For Dredging)
6 tablespoons Butter
7 Tablespoons Olive Oil
1/3 cup fresh lemon juice
1 cup chicken stock
1/2 cup brined capers, rinsed

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt the butter with the olive oil. When butter and oil start to sizzle, add the chicken ( it may need to be done in batches) and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove the chicken and transfer to a plate.

Into the pan add the lemon juice, stock and capers and scrap up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add 2 tablespoons butter to sauce and whisk until well combined. Then pour all of the sauce over the chicken. You can garnish with parsley. 

Recipe Adapted From: Giada De Laurentiis

Fill Your Home With The Smells Of The Season

I love all of the amazing scents for the fall. Now you can fill your home with these scents by using your everyday items in your pantry or refrigerator.



All you need is a small to medium sized stock pot and fill with 4 cups of water, then add 1 sliced orange, 4 cinnamon sticks, 4 bay leaves, 2 Tablespoons whole cloves, 1/2 cup cranberries and 1 sliced lemon. Then keep on a low simmer and if you see the water becoming low, just keep adding more. Then enjoy this beautiful smell in your home all day. Enjoy!!!

Pumpkin Pie Oatmeal

I am sitting outside on my deck watching my chickens having fun in the yard, I actually wanted to watch Sprinkles with her new saddle we put on her back last night, for her molting. But anyway, I am having a bowl of this oatmeal, it is so warm and delicious. Just the perfect time of year to make this one. Enjoy!!!



Ingredients:

2/3 cup of rolled oats
2 cups regular milk
2/3 cup pumpkin puree
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla
pinch  of sea salt
( Additional Toppings)brown sugar, pecans, walnuts

Directions: 

1. In a medium sized heat the oats and milk over medium heat
2. When it comes to a low boil reduce heat to a low-medium and add the pumpkin and heat and stir for 5-7 minutes
3. Add the pumpkin pie spice and vanilla and stir frequently for 5-8 minutes
4. Pour into a bowl and add your favorite toppings ( I like brown sugar, and pecans)
















This recipe from: healthbeautylife.com

Oreo And Peanut Butter Brownies

So I am sitting with my girlfriend Jackie yesterday and she was telling me about these and how amazing they were. So today I had to come home and try them for myself. And she was right the are absolutely delicious, what can be better, brownie, peanut butter and oreo, a match made in heaven. Yummy!!!!

Ingredients:

1 box brownie mix, 8x8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Directions:

1.Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.
2.Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings













Recipe from: instructables.com

Nutella Cupcakes

Here is another moist and delicious cupcake for you guys. This is for all of you Nutella lovers out there. The cupcake is so good then after adding the Nutella frosting it is just over the top..They are literally gone in 2 days in my house. I added sprinkles and shaved chocolate to the top for added color but you can just leave then plain, either way you will love these.



Ingredients:

Cake:

Devil’s Food Cake Mix

3 eggs

½ cup oil

¼ cup milk

½ cup water

1 teaspoon vanilla

1 cup sour cream

24 teaspoons Nutella (1 per cupcake)

Nutella Buttercream:

¾ cup Nutella

¼ cup butter, softened

1 ½ -2 ½ cups powdered sugar

1 teaspoon vanilla

3-4 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350 degrees and line 24 muffins tins.

2. In a large bowl, whisk eggs, oil, milk, water and vanilla.

3. Sift in cake mix and stir in sour cream.

4. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter.

5. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.)

6. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.

7. Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cupcakes.

Recipe from:yourcupofcake

Toasted Coconut Pound Cake

I would have to say I do love once in awhile a chocolate cupcake, but my all time favorite's are pound cakes, crumb cakes, and cobblers. I am a true coconut lover. When I made this pound cake, I was in heaven. With the addition of  toasting the coconut, it brings it to a whole new level of goodness. I could not wait to share this one with you guys. Enjoy!!!

Ingredients:

3/4 cup unsalted butter, softened at room temperature

2 cups all purpose flour, plus more for dusting pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup plus 2 Tablespoons Buttermilk (divided)

2 1/2 cups sweetened coconut ( toasted and divided) I toast my coconut on 400 degrees for about 3-7 minutes or until light to golden brown

1 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees and grease and flour a loaf pan then set aside

2. Whisk together flour, baking powder and salt

3. In a large mixing bowl with a paddle attachment ( or hand mixer) beat the butter and granulated sugar on medium-high until light and fluffy, scraping sides

4. Add the vanilla and the eggs, one at a time, scraping bowl as needed 

5. With mixer on low add the flour mixture , alternating with 1 cup of the buttermilk. ( Start and end with flour mixture) beat until well combined

6. With a spatula fold in 2 cups coconut

7. Place batter in prepared loaf pan and bake for 60 minutes or until toothpick inserted in the middle comes out clean.

8. Let completely cool in pan then transfer to wire rack

9.Whisk together powdered sugar and remaining 2 Tablespoons buttermilk until smooth and drizzle all over the cake, then sprinkle the remaining 1/4 cup toasted coconut and enjoy!!!

Recipe From:littlebitsof.com

Freezer Breakfast Sandwiches

I always find myself going to the food stores and buying the 4 or 8 pack of the frozen breakfast sandwiches for between 5-8 dollars, and who knows what ingredients they put in there. These sandwiches you can make for pennies a piece. These are great for the kids before school, for a snack during the day, or just to grab and go. Football season is here and all you Mom and Dad's know you either have to make a quick meal that everyone at all different times are eating. Why not make these, throw them in the freezer, and the kids can grab one before they go to play sports. This is a brilliant idea. This makes 12 sandwiches, you can cut the recipe in half if you don't need that many, but I figure make a bunch while your getting everything anyway!!



Ingredients:

12 english muffins
12 slices of yellow american cheese, or sharp sliced cheddar
36 slices of deli ham (sliced thin)
12 large eggs
salt and pepper to taste
plastic wrap


Instructions:

1. Preheat oven to 350 degrees and spray jumbo muffin tins or ramekins with nonstick cooking spray
2. Crack 1 egg into each muffin tin or ramekin, using a sharp knife or toothpick pick gently pierce each yolk and sprinkle with salt and pepper and bake in the oven for 10-15 minutes. Then let cool and with a knife slide them out of the tins or ramekins gently.
3. Meanwhile slice english muffins.
4. Start by placing one slice of cheese on the bottom of the english muffin, then 3 slices of ham, and finally the cooked egg. Place the top of the english muffin on top and wrap tightly in plastic wrap.
5. TO REHEAT: Remove the sandwich from the plastic wrap and wrap in a paper towel. Microwave for 1 minute on 50% power. Flip sandwich over and microwave on full power for another minute. You may need an additional 10-20 seconds, depending on your microwave. Enjoy!!!!














This recipe came from: jessfuel.com

Pumpkin Scones With Spiced Glaze

Here we are at the start of Fall and all of the warm, fabulous smells of Apple and Pumpkin baked goods are filling my house. I can bake 2 or 3 recipes a day because I just love this time of year. This scone recipe is so good, that I have it in the morning with my coffee, afternoon snack, or just before bed. As I am sitting on my deck watching my chickens digging up the rest of the marigolds in my yard, I cant stop thinking about these, so I will finish this blog, go inside have a nice warm cup of tea and a pumpkin scone. Yummy!!!



Ingredients:

Scone recipe:

2 cups all purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 cup canned pumpkin puree
1 stick unsalted butter ( 1/2 cup)
1 Tablespoon Molasses
3 Tablespoons half & half
1 egg
2 teaspoons vanilla extract

Sugar Glaze:

1 cup sifted powdered sugar
1-2 Tablespoons Half & Half


Spiced Glaze:

1 cup sifted powdered sugar
1 Tablespoon Pumpkin Puree from can
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch of ginger
1 pinch of cloves
1-2 Tablespoons Half & Half



Instructions:

1. Preheat oven too 400 degrees and line a large baking sheet with parchment paper and set aside.
2. In a large bowl whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves then whisk until combined
3. Then cut the butter into small cubes ( it is very important that the butter is cold) then add butter to the flour mixture, and with two knives or a pastry cutter, cut the butter into the four mixture, this should take up to 5 minutes to reach the desired consistency . The mixture in the end should resemble coarse crumbs. Set aside.
4. In another medium bowl combine the pumpkin puree, molasses, half and half, egg, and vanilla and whisk until thoroughly combined.
5. Add the pumpkin mixture into the flour mixture and stir with a spatula until soft dough forms.
6. Transfer the dough onto a floured surface and knead until it just comes together
7. Then using a rolling pin roll the dough into a 10x7 rectangle then using a floured pizza cutter cut the dough in half lengthwise, then cut into 4 even pieces crosswise, making 8 rectangles, ow cut each rectangle into 2 triangles
8. Now take the triangles and place them onto the prepared baking sheet and bake for 10-15 minutes until golden brown and toothpick inserted into the center comes out clean. Transfer onto a cooling rack until completely cooled.
9. Once the scones are cooled make the glazes
10. For the sugar glaze, in a medium bowl add the sifted powdered sugar and 1 Tablespoon of half and half, if you place a spoon in the glaze and it slowly drizzles off that is fine, if not add a little more half and half. ( If the thin after that just add a little more powdered sugar)
11. Dip the top of the scone into the glaze and place on cooling rack until set.
12. For the spiced glaze: In a medium bowl add the sifted powdered sugar, pumpkin puree, spices, and 1 Tablespoon half and half. Again do the same as the sugar glaze to check for consistency. Now using a spoon using a zig zag pattern, drizzle on the scones, and Enjoy!!!!

recipe from:inspiredtaste.net

Pumpkin Bread with Crumb Topping

I love pumpkin and this time of year I am going to be posting lots of recipes with it. I love this pumpkin bread recipe it is so moist. And you can eat it at room temperature or take some butter and add a little cinnamon/sugar mixed into it and spread on to the pumpkin bread. This recipe makes 2 loaves. You can serve this cake immediately or wrap in plastic wrap then foil and it also freezes great.



Ingredients:


4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder (divided)
1/2 cup sour cream plus 2 Tablespoons
1 cup butter at room temperature
2 cups granulated sugar
1/2 teaspoon salt
1 (15 ounce can) pumpkin puree
3/4 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract

Crumb Topping:

1 1/4 cups all purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 cup ( 1 stick) melted butter




Directions:

1. Preheat oven to 350 degrees and spray 2 loaf pans with cooking spray then sprinkle about 1/4 cup of granulated sugar into each pan just to cover all sides and bottom.
2. In a large mixing bowl combine the sour cream and 1 teaspoon baking soda and set aside.
3. With a stand or hand mixer in a cream butter and sugar until it becomes light and fluffy, then add the sour cream mixture to the creamed butter, mix on medium speed until well combined.
4. In a small bowl combine the pumpkin puree, cinnamon, nutmeg and ginger and whisk until well combined.
5. Into the pumpkin mixture whisk in the eggs, one at a time , then the oil and vanilla. The batter will be watery.
6. Add the pumpkin mixture to the creamed butter mixture, on medium speed mix until well combined.
7. Sift the flour, the other 1 teaspoon baking soda, baking powder and salt.
8. Add this to the pumpkin mixture slowly, then on medium speed mix until everything is incorporated.
9. Pour the batter into the loaf pans and set aside while making crumb mixture.
10. For the crumb topping: Combine the flour, brown sugar, granulated sugar, pumpkin pie spice, and the melted butter into a small bowl and mix with your hands until crumbly.
11. Pour the crumb mixture over the batter in the loaf pans and bake at 350 degrees for 35-45 minutes or until a toothpick or knife comes out clean.












This recipe adapted from: shortandsimplerecipes

Cake Batter Cupcakes

I love to make cupcakes and this one is perfect for anyone. With a cake batter frosting it cant be any better. The kids and adults are going to love this. I cant wait until my next party to make this one for everyone!!






Ingredients:

Yellow Sprinkle Cake:

1 box yellow cake mix

1/3 C. oil

3 eggs

2/3 C. buttermilk

2/3 C. sour cream

1 tsp. vanilla extract

1/4 cup multi colored sprinkles

Cake Batter Frosting:

1/2 C. butter, softened

8 oz. cream cheese, softened

1 Tbsp. milk

1 tsp. vanilla extract

1/4-1/3 C. yellow cake mix (dry)

Extra Sprinkles For Decorating

Instructions:

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine oil, eggs, buttermilk, sour cream and vanilla extract.

4. Stir in cake mix until smooth.

5. Gently fold in sprinkles. Depending on the type you use, the dye from the sprinkles may start to come off in the batter, so don't stir too much :)

6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.


For the Frosting:

7. Cake Batter Frosting: Beat butter and cream cheese until smooth. Add milk and vanilla extract. Add 1/4 C. of yellow cake mix and beat again. Slowly add powdered sugar until you reach your desired consistency. Taste, and add more yellow cake mix to get a stronger flavor.

8. Pipe onto cooled cupcakes and top with more sprinkles!

Recipe From: yourcupofcake

S'mores Dip

This is a easy a delicious dip that can be put together quickly. Now you do not have to go outside to your fire pit to enjoy yummy S'mores. It can be done in your kitchen in minutes. I would have to say making a S'mores is one of my favorite snacks. This is so easy and quick you can have it any time of the year.



Ingredients:

1 cup of milk chocolate chips or semi sweet chocolate chips
3 Tablespoons warm milk
2 cups mini marshmallows (divided)
Graham Crackers ( Broken into squares for dipping)

Directions:

1. In a non stick pan place the chocolate chips in and melt on low.
2. After the chips are melted add the milk, 1 Tablespoon at a time, stirring constantly
3. Add the 1 cup of marshmallows and stir constantly until all are melted
4. Pour dip into a small dish then place the remaining marshmallows on top and place under the broiler for about 1-2 minutes just until lightly browned.

5. Enjoy!!!! 

Almond Maraschino Cherry Cupcakes

I fell in love with this cupcake after I made it. Never realizing what a great combination that almond and cherries have together. I feel like I have been baking away for days and now I need to get back to cooking my husband dinner and posting some of those recipes. I am also going apple and pumpkin picking this weekend so I cannot wait to put all of those great recipes on too. Enjoy this one. Your gonna love it!!












Ingredients:

Almond Cherry Cupcakes:

1 box white cake mix

3 eggs

1/3 C. oil

3/4 C. milk or buttermilk

1/2 C. sour cream or plain yogurt

2 tsp. almond extract

1 C. Maraschino cherries, roughly chopped

Almond Buttercream:

1 C. butter, softened

1 1/2 tsp. almond extract

3-4 C. powdered sugar

milk, if needed

Extra Maraschino Cherries for Decoration

Directions:

1. Preheat oven to 350 degrees and line pan with cupcakes liners.

2. Sift cake mix into a small bowl to remove any lumps and set aside.

3. In a large bowl combine eggs, oil, milk, sour cream and almond extract until smooth.

4. Stir in cake mix.

5. Fold in chopped maraschino cherries.

6. Fill cupcake liners 3/4 full and bake for 17-22 minutes.

7. Almond Buttercream: Beat butter for 2 minutes. Add almond extract and slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add a little milk.

8. Pipe frosting onto cooled cupcakes and top with sprinkles and more Maraschino cherries.













Recipe From: yourcupofcake

Freeze your Herbs in Olive Oil

This is such a great idea. It this time of year is still have some herbs that are in my garden, don't just let them die out. You only need a few items to do this. You can also mix your herbs say like rosemary and thyme, or basil and oregano. Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

8 Steps for Freezing Herbs in Oil

1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!

This idea from: huffingtonpost.com

Crab Dip

Living in the Jersey Shore we can always go down the street crabbing for the best Blue Claw crabs ever. My kids, since they were small loved to crab so I had to think of some recipes, when I had these crabs. But this delicious crab dip came from my sister in law, AnnMarie. She has been making this for years and all of us have loved it, especially my daughter Alexa. Although we do love to catch crabs, this recipe uses canned crab. But you can defiantly use fresh caught crab when it is available. It is so easy to make with not many ingredients so you can put this together if needed for unexpected company.

Ingredients:

1 ( 7 ounce) can crabmeat
1 cup light cream
1 cup mayonnaise
1 cup plain stuffing mix
1/2 cup diced onion

Directions:

1. Preheat oven to 350 degrees
2. Combine all ingredients and mix well
3. Pour into a small baking dish and bake for 30 minutes until golden brown.
4. Serve with crackers or fresh veggies. Enjoy!!!!