My favorite cookbooks

I love to find recipes and the thrill of the hunt is so fun for me.

I absolutely love to check out a ton of cookbooks from the library and then peruse each one to see if there are any great recipes inside. Once I know that I will really use the cookbook, then I buy it.

So friends....these are the best of the best!

After going through hundreds of cookbooks,

I've narrowed it down to my top favorites.

Here they are {in no particular order}:

1. Pioneer Woman Cooks: A year of holidays by Ree Drummond

2. Perfect Pies & More by Michele Stuart

3. Cake Simple by Christie Matheson

4. Savory Sweet Life by Alice Currah

5. The Pioneer Woman Cooks by Ree Drummond

6. Baking Out Loud by Hedy Goldsmith

7. The Smitten Kitchen Cookbook by Deb Perelman

8. In the Kitchen with David by David Venable

9. Paula Deen's Southern Cookbook Bible by Paula Deen

10. Eva's Kitchen by Eva Longoria

11. Picky Palate by Jenny Flake

Graduation lollipops

Know someone graduating?

This is the perfect treat!

Here is how to make Graduation Lollipops!

You will need:

mini reese’s cups

Lollipop sticks

Godiva chocolate mini squares

Wax paper

Red licorice or Airheads extreme sour rainbow candy

Mini m&m’s

To Make:

Start with your Miniature Reese’s peanut butter cups. Put the bag of PB cubs in the freezer for a few minutes so that it will be easier to peel off the wrappers without damaging the chocolates.
 Then let them sit for a little while. Place some wax paper on your counter top. One by one dip your lollipop sticks in a bowl of melted chocolate and then gently push them into the peanut butter cups.

Get out your melted chocolate again. With a toothpick, place a tiny dot of melted chocolate in the center of your square and glue down your candy-coated m&m. Then draw a thin line down the side of the square with melted chocolate using your toothpick, and position the “tassel.”

Dip the tops of your PB cup in the melted chocolate and secure the chocolate squares!

Finished product!

Balsamic Roasted Potatoes

I am always on the hunt for great side dishes and I love the sweet, tangy flavor that the balsamic vinegar brings out in these potatoes.
These are perfect for a summer bbq or a quick add on to dinner!

Ingredients:

Baby new potatoes [yellow or red]

Garlic [Minced]

Olive oil

1 tablespoon Rosemary

1 tablespoon Basil

1 teaspoon Paprika

1/4 cup balsamic vinegar

Salt & Pepper

To Make:

Preheat oven to 400 degrees.

1) Wash potatoes, and cut them in half or quarters if they are too large.

2) Place potato halves in a large bowl.

3) Add rosemary, basil, paprika, garlic, and two tablespoons of olive oil. Mix well so that all potatoes are covered.

4) Coat a large oven-proof dish with olive oil or nonstick cooking spray.

5) Place the potato halves in the pan, and spread evenly.

6) Roast for about 25 minutes, until tender.

7) Take potatoes out of the oven, add the balsamic vinegar, some salt and pepper.

8) Put the potatoes back in the oven for another 5-10 minutes.

Recipe Source: The Lazy Cook

Chicken Bacon Pasta

This recipe is my latest addiction.
I love the blend of bacon, pasta, chicken and the sauce....whoa! it's outstanding.
I've already made this twice this month and have no intention of stopping!

You will need:
1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

To make:
Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce.  Top with grilled chicken.

Enjoy!

Recipe Source: plainchicken.com

Peenya Kowlada Smoothie

Peenya Kowlada Smoothie

with Strawberries

This is one of the perfect summer smoothies out there! It is delicious, sweet, & can be made lots of different ways!

It originally isn't made with strawberries so when it's mixed, its a creamy light yellow color, but I like strawberries & I like pink....so, i throw some in & wah-la....a delicious light pink smoothie!

Feel free to skip the strawberries, coconut, or anything else & come up with a fun new recipe. But if you want to stick with the recipe for a fabulous drink.....then here you are!

You will need:

12 ounces pineapple juice

1 Tbsp dried, unsweetened coconut

2 scoops pineapple sherbert

1 scoop frozen yogurt

1 scoop (5-6 inch thick frozen) bananas

1 scoop (4-5) strawberries

Cafe Rio Sweet Pork

Living out in the Midwest, we don't have the luxury of Cafe Rio.

So, I found this copycat recipe to make and it did the trick!

I broke it down into steps and remember to marinate it overnight for best results!

Then just toss it into the crock pot the next day and let the wonderful aroma fill your house.

To make it a low carb way, I have a photo below, just place it on a bed of chopped romaine!

Enjoy!

INGREDIENTS

step 1:

2 pounds pork (rib meat or loin)

¾ cup coke

¼ cup brown sugar

step 2:

1 cup coke

¼ cup water

½ teaspoon garlic salt

¼ teaspoon onion salt

¼ teaspoon chili powder

step 3:

¾ cup coke

¾ cup brown sugar

¼ teaspoon chili powder

1 4 ounce can diced green chiles

10 ounces mild red enchilada sauce

INSTRUCTIONS

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

{You can make it a low carb version as well and place it on a bed of chopped romaine}

Recipe adapted from: http://lecremedelacrumb.com/

Homemade White Castle Sliders

Whenever my husband and I are on a road trip and see a White Castle we ALWAYS stop.

I don't know what it is about those sliders, but we just love them.

Now everyone knows they're not the best tasting burgers, but there is something so addicting about them.

So, since we haven't been on a road trip is some time, I found this recipe and decided to give it a shot.

I am SO glad that I did, because they really did come out just like White Castle's!

The secret is the onion flakes, it really makes them taste the same.

Looks like we'll be having them a lot more!!

Ingredients:

1/2 - cup dried onion flakes

2 - pounds ground chuck- 80/20 ground beef

1/2 - teaspoon seasoned salt

6 - slices cheddar cheese or American cheese slices

12 - small party rolls (Martin's Potato Bread Party Rolls or Sara Lee Rolls)

dill pickle slices

Directions:

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.

Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.

Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty.

Top with cheddar cheese, return to oven for 2 more minutes.  Remove from oven, let set 5 minutes then cut into patties.

Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom.

Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

Recipe Source: www.mommyskitchen.net

Chipotle Chicken and Corn Chowder

This is my new FAVORITE soup.

It is seriously OUT. OF. THIS. WORLD.

and I'm usually not too crazy over soup.

I'm really picky, but I made this up the other night and I went back for seconds AND thirds.

and then the next day I had it for lunch!

I just couldn't get enough of the chipotle chiles mixed with the peppers and spices.

The potato made it a little hearty, but the corn and chicken balanced it out.

I seriously cannot wait to make this again!

INGREDIENTS:

1 can chipotle chiles in adobo sauce

2 tablespoons unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

6 cloves garlic, minced

2 tablespoons all-purpose flour

3 cups whole milk

2 cups chicken stock

6 small red potatoes, peeled and diced small

4 ounces Monterey Jack cheese, shredded (about 1 cup)

4 ounces Cheddar cheese, shredded (about 1 cup)

2 cups diced, cooked chicken

1 (30-ounce) can sweet corn, drained

1 (15-ounce) can cream-style corn

1 cup crushed tortilla chips

Juice from 1 lime (about 2 tablespoons)

Chopped cilantro, to garnish (optional)

DIRECTIONS:

Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.

Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.

Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

                                                                                     Recipe Source: Brown Eyed Baker

S'mores Bars

I made these S'mores bars because I was reminiscing of summer and having bon fires on the beach with friends and making s'mores.

This winter has been such a DREADFUL one and I don't know about you, 

but I'm SO ready for some warmer weather.

I'll even take temperatures in the 40's at this point!

One another note, these s'mores bars are irresistible and hard to only have one!

You will need:

1/2 cup butter melted

1 1/2 cup graham cracker crumbs

2 cups brown sugar

2/3 cup salted butter (softened)

2 eggs

2 1/2 cup flour

2 1/4 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

Place on top of dough before baking:

1 Milk Chocolate Candy Bar (broken into pieces)

1 Graham Cracker (broken into pieces)

1/2 cup marshmallows

To Make:

Pre-heat oven to 325 degrees.

Combine melted butter and graham cracker crumbs into a small bowl with a fork.

 Then line a 13x9 with foil and press down crust. Set aside.

Cream butter and sugar in a large bowl. 

Add in eggs and vanilla and stir until combined.

Mix the baking powder and salt with 1 cup of flour.

 Pour into the butter mixture and stir in the rest of the flour.

 Fold in chocolate chips.

Press dough into pan with a spatula flour on your hands. 

The dough goes right on top of the crust. 

Bake for 30-35 minutes or until lightly browned.

  Test with a tooth pick. The dough should be soft in the center.

Let bars cool.

Then cut up and enjoy!

Recipe source: http://www.iheartnaptime.net/smores-bars/

Quote Friday

        You have no right to destroy what you didn't create.