Monday, August 21, 2017

Joe's super fast copycat Orange Julius

In a blender measure:
  • 1 cup milk
  • 1⁄4 cup sugar
  • 1-2 tsp. vanilla
  • 3 cup ice cubes
  • 6 ounces frozen orange juice concentrate

Sunday, February 5, 2017

Oatmeal Choco Chip Cookies

I got this recipe from a neighbor and it is one of my absolute favorite cookie recipes- EVER!

What you'll need:
1 c. butter, softened
1 c. brown sugar
1 c. sugar
2 large eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 1/4 - 2 1/2 c. flour
2 c. old-fashioned oats
1 c. semi sweet choco chips
1 c. milk choco chips

What to do:
Cream together butter and sugars. Add vanilla, eggs and mix well. Add salt, soda, powder and flour and mix until just combined. Stir in oats and choco chips. Roll into large balls and place on ungreased cookie sheet. Bake at 350 for 10-12  minutes.

Sunday, October 9, 2016

Grandma Brewer's swedish pancakes

This is a recipe my husband grew up with. His mom made it every holiday morning and she still makes it when we come to visit. It's one of his favorites and the best part is- he will usually make them himself!! They are very similar to crepes, just thicker.

Here's what you need:
1 3/4 c. Milk
5 eggs
2 T. sugar
3 T. cooking oil
a pinch of salt
1 c. flour

Blend together the milk, eggs, sugar, oil and salt. Once mixed well (but not frothy) add in the flour and stir to combine.

Heat your cast iron skillet to medium/hot. Pour about 1/3 c. batter in your pan and rotate the pan around to coat it. Once bubbly, flip and cook on the other side.

Butter and serve with jam or nutella or straberries, bananas etc.

Grandma Brewer's swedish pancakes

This is a recipe my husband grew up with. His mom made it every holiday morning and she still makes it when we come to visit. It's one of his favorites and the best part is- he will usually make them himself!! They are very similar to crepes, just thicker.

Here's what you need:
1 3/4 c. Milk
5 eggs
2 T. sugar
3 T. cooking oil
a pinch of salt
1 c. flour

Blend together the milk, eggs, sugar, oil and salt. Once mixed well (but not frothy) add in the flour and stir to combine.

Heat your cast iron skillet to medium/hot. Pour about 1/3 c. batter in your pan and rotate the pan around to coat it. Once bubbly, flip and cook on the other side.

Butter and serve with jam or nutella or straberries, bananas etc.

Tuesday, November 17, 2015

Chocolate Whoopie Pies with Salted Caramel Frosting

We've had this recipe in our "drafts" folder for almost 2 years now. They just never last long enough to take pictures! My family devours these so quickly, it's ridiculous!

Emily made these for me for the first time right after I had my last baby (Sara, who is now 2 1/2). I'm pretty sure I ate all of them - and I don't even like Caramel!! These are so ridiculously delicious. Each time we've made them together since then, we keep finding ways to make more cookies so we can have more whoopie pies!!

What you'll need:
Cookies:
2 boxes devil's food cake mix (we prefer Betty Crocker brand)
1 bar Crisco
4 eggs

Salted Caramel Frosting:
1 c. softened butter
2 c. powdered sugar
1/2 c. caramel sauce
1/2 t. Fine salt (fleur de sel is recommended but I can never find the stuff, so I use popcorn salt!  It's super fine)

1. Preheat oven to 350 F. Mix cake mix, Crisco and eggs until well blended. Batter will be very stiff.
2. Roll into balls, or use a small cookie scoop. Drop onto an ungreased baking sheet. Before baking, I slightly flatten each cookie. I just use the backside of a spoon to give them a very slight indentation.
3. Bake for 7-9 minutes. You want to UNDERbake them so they'll stay soft once they're filled. The cookies will definitely not look done when you take them out, but that's good. (Once you fill them, they have to be refrigerated. So if you underbake them, they'll stay soft and chewy)
4. Allow them to cool completely, and then refrigerate- that way they firm up a bit before you fill them.

Monday, August 26, 2013

Brazilian Limeade


This is one of my favorite drinks ever. We always make it with Taquitos or anything Mexican.  It is super easy to put together and tastes so delicious.

Brazilian Limeade
Source: Our Best Bites

What You'll Need:
4 juicy limes (the smoother the skin, the juicier)
1 c. sugar
6 c. water
6 T. sweetened condensed milk

What to do:
Wash your limes and then cut into eighths.

Pour half of your water into the blender and add half of the cut up limes. Pulse 6-7 times for a second or two.

Strain into a pitcher and squeeze the limes a bit to get the rest of the juice out.

Repeat with the last half of water and limes.

Right before serving, stir in the sweetened condensed milk. Serve cold, over lots of ice, and Enjoy!

Saturday, August 24, 2013

Caprese Pasta



I made this for my sister when I was helping her after the birth of her last baby.  It was absolutely delicious. New favorite pasta. Ever. The flavors are so amazing and cheesy and mmmm- goodness!  Her husband even decreed it the best pasta ever.  The best part of this dish is how quickly it comes together.  If you start with cooked chicken, it's in and out of the oven within 45 minutes!  Even including the grill time for the chicken, it's ready in under an hour.  Seriously, make this pasta today.  It's delicious!

 
Recipe Source: Slightly adapted from Cooking Classy via How Sweet It Is
Feeds: 4-8 (Depending on how much pasta you use)
 
2 medium chicken breasts (1-1.5 lbs.), grilled and diced (I sprinkle them liberally with salt, pepper, garlic powder, and onion powder before I grill them)
1 box Rigatoni or Penne Pasta (The original recipe calls for only half a box of pasta, but I have a big family to feed, so I always use the whole box and just up all the other ingredients a bit)
2 cans fire roasted tomatoes, pureed a bit (I just use my immersion blender on them for a few seconds)
3/4 cup heavy cream
1/2 cup finely grated Parmesan or Romano Cheese
2 cloves garlic, minced
Red Pepper flakes (optional)
Salt and Pepper to taste
1 pint grape tomatoes, halved
12 oz. fresh Mozzarella, cubed, sliced or grated (fresh is key, here)
1 bunch fresh basil, chopped chiffonade style
 
1.  Preheat oven to 375.  Cook pasta to al dente according to package directions.
 
2.  While pasta is boiling, in a separate pan over low heat, heat tomatoes, heavy cream, Romano/Parmesan cheese, garlic.  Add red pepper and salt and pepper to taste.  Continue to cook over low to medium heat until all the cheese has melted.
 
3.  Drain cooked pasta and add to Tomato sauce mixture.  Add grilled chicken, grape tomatoes, half of the mozzarella and half of the basil.  Toss to combine.
 
4.  Pour mixture into a greased casserole or baking dish.  Sprinkle with the remaining mozzarella cheese and cook pasta uncovered for about 20-25 minutes, until cheese is melted gooey goodness.  Serve sprinkled with remaining basil.