Lemon Blossoms

Holy Amazing.

These little things are pure deliciousness.

They are super tiny, so of course you can't just eat one!

The glaze makes them and they are sinfully good.

PAULA DEEN'S LEMON BLOSSOMS

You will need:

1  yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix 

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

To Make: 

Preheat oven to 350 degrees.

 Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. 

Beat for 2 minutes. 

Spoon 1 tablespoon of the batter into each muffin tin,

and bake for 12 minutes. 

Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. 

Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. 

Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible.

 Place the cakes on a wire rack with wax paper underneath to catch the drips.

 Let the glaze set thoroughly before storing in an airtight container.

Source: Paula Deen

Pecan Pie

She did it again.

It's amazing how the Pioneer Woman convinces me to make things that I'm not even into!

I saw her make this on tv and it just looked so good, so I had to try!

It was super easy and very tasty!

Careful though.....it is super sweet.

Pioneer Woman’s Pecan Pie

Ingredients

1 whole Unbaked Pie Crust

1 cup White Sugar

3 Tablespoons Brown Sugar

½ teaspoons Salt

1 cup Corn Syrup

¾ teaspoons Vanilla

⅓ cups Melted Butter (salted)

3 whole Eggs Beaten

1 cup (heaping) Chopped Pecans

Preparation Instructions

Get your pie crust all ready and rolled out.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. 

Cover top and crust lightly/gently with foil.

 Bake pie at 350º for 30 minutes. 

Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. 

If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. 

Required baking time seems to vary widely with this recipe. 

Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. 

Serve in thin slivers.

Source: Pioneer Woman

Steakhouse Potatoes

I found this recipe this summer and let me tell you that I can no longer make baked potatoes any other way!

I am seriously addicted to these!

You can add all sort of yumminess on top of them too!

I think I've already made these about 10 times in the span of 3 months!

Steakhouse Potatoes

To start off, preheat your oven to 375 degrees F.

Scrub the potatoes under running water to remove all the dirt.

Pat the potatoes dry with a paper towel.

Using a fork, carefully pierce the potatoes two to three times per side.

Brush the whole potato with olive oil. This will make the skins nice and crispy.

Sprinkle the tops with some sea salt.

Place them directly on the middle rack of the oven. 

I like to place a foil lined baking sheet underneath just in case anything drips off of the potatoes.

Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance.

Remove from the oven and let cool for 5-10 minutes.

Run a knife lengthwise across the salted top, leaving about 1/2 inch on both sides.

Using both hands, pinch each side of the potato.

While pinching, push towards the center of the potato, forcing it to open up.

Keep pushing and squeeze the fluffy insides up. It might take one or two tries, but it will look like one fancy potato once you master this technique!

Source: Iwashyoudry.com

Bacon wrapped Meatloaf

Let's preface this with that fact that I do NOT like meatloaf.

So I was REALLY skeptical to try this recipe, but since it came from the Pioneer Woman and every one of her recipes is a hit, I thought I would go for it....

and I am so glad I did!

It was really moist, had lots of flavor, and it was wrapped in bacon which gave it this really good caramelized outer casing which was delish!

I highly recommend this recipe....it just may change your thoughts on meatloaf!

Bacon Wrapped Meatloaf

Ingredients:

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

¼ teaspoons Seasoned Salt

¾ teaspoons Salt

Freshly Ground Black Pepper

⅓ cups Minced Flat-leaf Parsley

4 whole Eggs Beaten

10 slices Thin/regular Bacon

Sauce:

1-½ cup Ketchup

⅓ cups Brown Sugar

1 teaspoon Dry Mustard

Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees.

 Pour milk over the bread slices.

 Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Source: The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Quote Friday

Do what you can 

with what you have

where you are.

Baked Zucchini with Mozzarella

I'm always on the hunt for side dishes and this was easy and tasty!

You can get creative and add different cheeses, but the best part is putting it in the broiler and just browning the cheese a little......mmmm.

Baked Zucchini with Mozzarella

2 medium sized (or about 5 small) zucchini

Johnny’s Garlic Spread & Seasoning 

salt

2 C shredded mozzarella cheese

To Make: 

Slice your zucchini up into 1/2 inch rings.
Lay them out flat on a large cookie sheet. 

Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
Bake in the oven at 350 for about 10-15 minutes or until crisp tender.

Take the hot pan out of the oven and sprinkle the zucchini with cheese.

Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.

Be careful here. Broiling things in the oven can get out of control in a fast hurry.

Source: http://realmomkitchen.com

Easy 7- Up Marinade

• 
  
  I saw this recipe for 7 Up Marinade floating around Pinterest and I wasn't sure if it would be all that good or have very much flavor.
  I don't even like 7-UP normally, so I wasn't too sure about the recipe.
  But I have to say that I was pleasantly surprised!
  This added to chicken gives a wonderful light taste and I will definitely make it again!
  
  
  *Remember*
  You have to let it sit overnight, so factor that into the menu planning!
  
  
  
  
  
  
  
  Easy 7-UP Marinade
  
  
  You will need:
  2 cups 7-Up
  1 cup soy sauce
  1 Tbsp. horseradish (Optional) 
  1/2 tsp. minced garlic
  1 cup oil
  
  
  
  
  Instructions:
  In a medium bowl, mix all ingredients together.
  
  
  Trim Chicken and poke holes with fork.
  
  
  Place chicken in a 9x13 and pour marinade over top and cover. 
  
  
  Place in fridge.
  
  
  Marinade 8 hours or overnight
  
  
  Grill chicken and eat up!
  
  
  
  
  Source: chef-in-training.com

Roasted Zucchini and Carrots

Looking for a new and different side dish to go with dinner?

Then look no further! 

I love the tastes of these 2 veggies together and I love the sweetness of the carrots against the spices.

To make these delicious roasted zucchini and carrots you will need:

Carrots

Zucchini

salt and pepper

smokey paprika

any other spices you like (cumin, cayenne, crushed red pepper, thyme, rosemary, sage,etc)

To make:

Preheat oven to 425 F

Cut your veg into 3-inch sticks, making sure they are even in thickness.

Line a baking tray with baking paper and a light layer of olive oil.

 I used salt and pepper + smokey paprika.

Lightly toss your vegetable  with a tablespoon or so of olive oil (not too much) and the herbs and spices.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Source: VoraciousVander.com

Grilled Chicken with Lemon Basil Pasta

I love lemon, I love pasta, and I love the Pioneer Woman!

So, no surprise here....this recipe was a huge hit!

I loved the flavor and we will FOR SURE be adding to our mix!

Grilled Chicken with Lemon Basil Pasta

You will need:

4 whole Grilled Chicken Breasts, Sliced

1 pound Penne Pasta, Cooked Until Al Dente

½ sticks Butter

3 whole Lemons, Juiced

¾ cups Heavy Cream

¼ cups Half-and-half

1-½ cup Grated Parmesan Cheese or Romano

Salt And Freshly Ground Black Pepper, To Taste

20 whole Basil Leaves, Chopped

To Make:

Cook pasta, reserving 1 cup of hot pasta water when you drain. 

Set pasta aside in a colander.

In the same pot, melt butter over medium heat. 

Squeeze in the juice of 3 to 4 lemons. 

Whisk together.

 Pour in cream and half-and-heat. 

Whisk until hot. 

Dump in cheese and whisk until melted.

 Add salt and pepper. 

Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl.

 Sprinkle remaining basil all over the top, then add sliced chicken breasts.

 Serve immediately!

Source: The Pioneer Woman

Quote Friday

How you spend your time is more important 

than how you spend your money.

Chicken, Green Bean, Potato Throw All In

I saw this recipe on Pinterest and the directions weren't all that clear, but it looked super simple and on this night that is what I needed!
All you do is throw together chicken breast, potatoes, and green beans and toss it all together with some Italian dressing mix & butter and  in the oven and voila!
dinner is done shortly after!

It was really good, but the mistake that I made was that I bought small white potatoes and figured they would cook fine, but everything else was done, and they weren't.
So next time I will be sure to cut up the potatoes to ensure that they will cook as well.

Here is what you will need:

4-6 chicken breasts, I cut mine up into smaller sizes

Potatoes, cut up ( i used about 20-25 small ones)

Green beans, fresh (about 1/2 pound) or 1 can, drained
1 stick of butter
packet of Italian Dressing Mix
foil, to cover

To Make:
For the italian dressing mix I just used a packet of Hidden Valley, but there are many brands to choose from and they all work just fine.

Arrange all the cut up chicken in the center, then the potatoes on one side, and green beans on the other.

Sprinkle a packet of Italian Dressing Mix over the entire top and then pour over a melted stick of butter.

Cover with foil and bake at 350 F for 1 hour.

Easy Garlic Chicken

What a fantastically easy recipe! 

On those night where things are hectic, or the kids are just being crazy, or you just don't feel like being in the kitchen that long, here is a great, easy recipe to pair with some potatoes, veggies, and dinner bread. 

• 
  Easy Garlic Chicken
  You will need: boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar

3 teaspoons olive oil
To Make:                              Preheat oven to 500°F and lightly grease a casserole dish.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes.

                                                                    Source: Food.com

Chicken Broccoli Ca - Unieng's Stir fry

This recipe is an Indonesian-Chinese Stir Fry recipe and I got it from All Recipes. I've never cooked with Bok Choy before, but I have to say that it was really good and made the meal!
Serve up with some brown or white rice and dinner is ready!

You will need:

12 ounces boneless, skinless chicken

breast halves, cut into bite-sized pieces

1 tablespoon oyster sauce

2 tablespoons dark soy sauce

3 tablespoons vegetable oil

2 cloves garlic, chopped

1 large onion, cut into rings

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon white sugar

1/2 medium head bok choy, chopped

1 small head broccoli, chopped

1 tablespoon cornstarch, mixed with

equal parts water

To Make:

               In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.

               Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

Source: All Recipes.com

Cornbread Croutons

One of my favorite salads of all time has cornbread croutons on it and they just make the salad!

So, I found the Pioneer Woman's recipe for them and they were delish!

Here is what you will need:

3 Tbsp vegetable shortening, melted

1/2 cup cornmeal, white or yellow

1/4 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

1/4 cup milk

1 small egg

1/4 tsp baking soda

1/2 stick butter, melted

To make:
Preheat the oven to 400 degree's F.

Pour 1 Tbsp of the shortening into a medium sized iron skillet or square 8 x 8 inch baking pan.

Combine the cornmeal, flour, baking powder, and salt in a mixing bowl. 

In a separate bowl, combine the buttermilk, milk, eggs, and baking soda.

Stir.

Mix together the wet and dry ingredients until just combined, then stir in the remaining 2 Tbsp melted shortening.

Pour into the skillet or baking pan, smoothing the surface with a knife or spatula.

Bake for 15-20 minutes, or until golden brown on top.

To make the croutons, cut the cornbread into 1 inch cubes.

Spread the cubes on a baking sheet and drizzle with the melted butter.

Bake at 325 degree's F, tossing or shaking occasionally, until the croutons are crisp,

about 20 minutes. Allow the croutons to cool slightly before serving.

Source: The Pioneer Woman Cooks- Food From my Frontier

Quote Friday

To achieve all that is possible,

you must attempt the impossible.

To be as much as you can be,

you must dream of being more.

Your dream is the promise of all you can become.

Quote Friday

There is a gap of time when things don't make sense, 

when confusion ruffles our peace of mind.

But that gap is a special place.

The gap is where faith is found.