Saturday, December 10, 2011

Leslie's No Bake Cookies

These cookies are amazing! This recipe nails it. Its the stuff of dreams.....

- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 4 tablespoon cocoa
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup peanut butter
- 3 cups quick oats

Mix the first four ingredients, bring to a boil.
Remove from heat.
Add salt, vanilla, peanut butter. Stir till PB melts.
Add Oats
Scoop by spoon-fulls and drop on sprayed wax paper.

Thursday, December 1, 2011

Amber's Thanksgiving Rolls

1 ¼ ounce packet active dry yeast or 2 ¼ teaspoons yeast (I use Saf-instant yeast in 1 lb pkg)
½ cup sugar
7 ½ to 8 cups all-purpose flour, plus more for dusting (I use King Arthur unbleached all purpose)
12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling

Place the yeast in ½ cup warm water(almost as warm as a warm bath) with 1 tablespoon sugar added . Let sit until
it bubbles and froths slightly. Set aside.

In mixer with a dough hook attachment:
Mix melted butter and milk at low speed. Add the eggs and mix until blended. Scrape the yeast mixture into
mixing bowl and mix until incorporated. Add ½ cup sugar, 7 cups of flour and 1 tablespoon of salt; mix until the
dough forms a ball, 2 to 3 minutes, adding up to ½ cup to 1 cup more flour if the dough is too wet and sticky.

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm
place for 2 – 2 ½ hours until dough doubles in volume.

Preheat the oven to 375 and line a baking sheet with parchment paper. Dust with flour a clean flat surface or use a
non-stick silicone mat and turn the dough out onto it. Flour your hands; gently press the dough into a 16 by 8 inch
(or larger) rectangle, about ½ to ¾ inch thick. Don’t use a rolling pin.

With the long side of the dough in front of you, cut the dough lengthwise two times with a floured knife or pizza
cutter. You will nowhave 3 strips of dough. Don’t separate the long strips but cut the strips into 12 equal parts –
you will end up with 36 rolls.


To form rolls, pick up each roll, fold the roll unevenly in half so the top part slightly overlaps the bottom half, then
tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed
rolls. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.

Bake (at 375)until the rolls are bursting at the seams and golden brown – 18 to 20 minutes. (If frozen, bake 25
minutes at 325 then 10 minutes at 375.) Remove from the oven and brush with softened butter. Sprinkle with
kosher salt and serve immediately.

Tuesday, November 15, 2011

Pistachio Granola

I love this granola with yogurt and fresh fruit. I am a huge pistachio fan and got the idea to make this after I had an amazing pistachio granola yogurt parfait one morning following a crazy night in Vegas.

1/3 cup
packed brown sugar
  • 1/4 cup apple cider
  • 2 cups regular oats
  • 2/3 cup chopped pistachios
  • 2/3 cup nutlike cereal nuggets (such as Grape-Nuts, Kashi 'Go Lean Crunch')
  • 2/3 cup dried sweet cherries (or cranberries)
  • 1/2 cup sunflower seed kernels
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Combine sugar and cider in a large nonstick skillet; cook over medium-high heat 3 minutes or until sugar dissolves, stirring frequently. Stir in oats and remaining ingredients; cook 5 minutes or until granola is lightly browned, stirring frequently. Cool completely. Store in an airtight container up to a week.
Rather than combining in a skillet, I combine all ingredients and bake for 10-15 minutes at 350. Also, I'm sure honey could be substituted for the sugar, although I haven't yet tried it.

Friday, October 14, 2011

Sara K's Breakfast Casserole

  • 12 Eggs
  • salt and pepper to taste
  • 1 tsp baking powder
  • 1/2 cup flour
  • 2 cups cottage cheese
  • 2 tsp sugar
  • 4 cups cheese
  • 2 cans diced chilles
  • 2 cups diced ham (sausage, bacon)
  • 1/2 cup butter
- beat eggs until yellow and frothy.
- mix in baking powder, flour and salt/pepper
- mix in cottage cheese (getting most lumps out)
- Add butter, chillies and ham
- stir in cheese
- bake @350 for 35 min or until the top is lightly browned in 9x13 greased pan

Thank you Sara K for this amazing recipe! It was delish at a ladies brunch a few weeks back and I can't wait to make it again!

Sunday, June 12, 2011

Grilled Chicken Bruschetta

What a great idea, it's healthy, it's fresh, it's delicious and it just screams summer.

This recipe comes from this fantastic recipe blog Seriously everything this lady posts looks amazing and the recipes are mostly very healthy. So I recommend you check it out.

So my new favorite summer dish - Grilled Chicken Bruschetta

3 vine ripe tomatoes
2 cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
Kosher Salt and fresh cracked pepper to taste
3 oz part skim Mozzarella, diced
1.25 lbs (8 thin sliced) chicken cutlets

(I'm not too worried about exact measurements - and I used chicken breast because that's what I had in the fridge and I just used the regular tomatoes I already had , I don't have Kosher Salt but it still turned out fantastic)

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo. Set aside and let sit for at least 10 min. or overnight. Add the cheese when ready to serve.

Grill your chicken, best if only seasoned with something plain like salt and pepper.

Put the bruschetta on top of the chicken (that way the chicken absorbs the taste from the bruschetta) and serve.

For pictures and the recipe you can also see it on


Best EVER Banana Cake and Cream Cheese Frosting

This is per request of all the people who have asked me to post this OH SO DELICIOUS recipe. I wish it were mine originally, but it's not, it's some lady's named Rhonda J on Recipezaar, but THANKS Rhonda, it is the BEST ever!
She says to cook it at 275, but it takes it a LONG time in my oven on that temp, so I do the first half hour at 325 and the last half at 300, if still not cooked in the middle add another 5-10mins at 275. But try it first at 275 your oven might be different???
Once it's out of the oven you need to do the "freezer-trick" method, where you wrap the top with saran wrap and put it in the freezer for 45mins.
You can half the frosting recipe if you are hoping for more of a glaze look or the whole for a more frosted cake feel...


  • 1 1/2 cups bananas, mashed, ripe (You can even throw black banana's into the freezer until you get enough for 1 1/2C. It takes about 4-6 banana's.)
  • teaspoons lemon juice
  • cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • large eggs
  • teaspoons vanilla
  • 1 1/2 cups buttermilk (Or substitute with milk and lemon juice)



  • chopped walnuts
  • I like to add fresh fruit to the top. Blueberries, strawberries and raspberries are perfect addition!


I think there is about 30 mins prep time, 1hr+ cook time and 45 mins resting time, so keep that in mind when making. You could make this the night before and wait to add the frosting. It's best when cooled thoroughly.

  1. 1. Preheat oven to 275°. (Or 325 if you follow me.)

  2. 2. Grease and flour a 9 x 13 pan. I use my Demarle Sunflower pan for this recipe and it works perfect! I think you could do a nice two layer cake as well, there is a lot of batter!

  3. 3. In a small bowl, mix mashed banana with the lemon juice; set aside.

  4. 4. In a medium bowl, mix flour, baking soda and salt; set aside.

  5. 5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

  6. 6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.

  7. 7. Beat in the flour mixture alternately with the buttermilk.

  8. 8. Stir in banana mixture.

  9. 9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center 
  10. comes out clean.

  1. 10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

  2. 11. For the frosting, cream the butter and cream cheese until smooth.

  3. 12. Beat in 1 teaspoon vanilla.

  4. 13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

  5. 14. Spread on cooled cake.

  6. 15. Sprinkle chopped walnuts and or fruit over top of the frosting, if desired.

ENJOY friends!

Tuesday, May 24, 2011

Chicken Crescent Rolls

This is one of my favorite recipes from my mom that we don't make anymore (cursed milk allergies!), but I really miss it, so I thought I would share it so others could enjoy it. :0) It's pretty simple, and oh so good!
1/2 pound chicken breasts
2 packages Pillsbury crescent rolls
1 package Cream Cheese
1/8 - 1/4 cup milk
Garlic powder to taste (maybe a tablespoon if you like garlic)

Cook and cut up two chicken breasts). Unroll 2 pkgs of Pillsbury crescent rolls. Keep them in rectangles (they normally would be divided into 8 triangles). Squeeze or "smoosh" the lines together in the middle of the rectangle so the dough will hold together.
Soften a package of cream cheese with a little milk (to taste, but less than a quarter cup - you want the sauce thick) and stir in garlic powder to taste. Use a whisk so it all mixes well.
Add chicken to cream cheese mix and put a mound in middle of dough rectangle (about the size of an ice cream scoop). Fold sides of rectangle over chicken mix and squeeze edges to seal.
Bake in oven for 11 to 13 minutes at 375 (follow the instructions for the rolls), and enjoy!

Wednesday, May 11, 2011

Chocolate Rice Krispies Treats

This is the Rice Krispies Treat we make in Iceland, no marshmallows but what's better than that??? Yes CHOCOLATE. The recipe isn't very accurate and I apologize for that- but you don't have to worry it's super easy and super yummy.

In a large saucepan combine and melt together

5 tbsp golden cornsyrup
100 grams Chocolate (that's about 3.5 US ounces)
100 grams Butter (one stick of butter is usually 113 grams so almost a stick)

Add Rice Krispies and cover it with the chocolate mix. I don't know how much Rice Krispies I add - I just pour it until it seems to be using up most of the mix. With a spoon but it in papercupcake forms and cool it until they are sticking well together.

Sunday, January 23, 2011

Hershey's Double Chocolate Mint Brownies

Just for you Linsy (and anyone else that is interested, of course Ü)! Sorry it has taken me almost a year to actually remember to post this recipe. Ü Enjoy!

1 c. flour 4 eggs
1 c. sugar 16 oz. can of chocolate syrup
1/2 c. butter

Mix all ingredients together. Pour into a greased 9 X 13 pan. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool completely and then spread with mint layer. Then chill again before putting the chocolate layer on top. Cover and chill again before serving.

2 c. powdered sugar
½ c. butter
1 T. water
½ t. mint extract
A few drops of green food coloring
(Beat until smooth.)

6 T. butter
1 c. milk chocolate chips
(Microwave for 1 to 1 1/2 min. Stir until smooth.)

Saturday, January 8, 2011

Coconut Macaroons

I have been meaning to post this for months!

1 16 oz bag of shredded coconut (though I usually have two bags on hand just incase, you will see why.)
2 egg whites
3 Tbsp sugar
1 tsp almond extract
2 tsp vanilla
1 can sweet and condensed milk

Preheat the oven to 300 degrees.  (one recipe said 250, but that never worked for me)
In a bowl whip the egg whites until they begin to form soft peaks.  Add the sugar and the extracts to the egg white mixture.  Continue to beat the egg whites until they form stiff peaks.

In another large bowl dump the coconut and stir in sweet the sweet and condensed milk.  You don't want to dump the whole can at once.  You want just enough of the sweet and condensed milk to create a sticky batter.  It takes awhile to get the sense for what that is you just don't want the mixture to be runny.  If there is too much sweet and condensed milk the macaroons don't cook right.  I will sometimes have to add more coconut to get the right texture if I have added too much milk.

Gently fold in the egg mixture into the coconut batter until completely incorporated.  Spoon teaspoon sized balls onto a cookie sheet covered with parchment paper.  (I use the Silpat, seriously couldn't live without it!)
I use the pampered chief ice cream/cookie scoop it works perfectly.  Place the pan in the oven on the center rack and cook for 30 minutes.  Here is the important part.  When the timer beeps, turn off the oven, crack it open and leave the cookies in the oven until it cools.  Then remove the cookies from the oven and place them cookies on a cooling rack.  Sometimes I drizzle melted chocolate on top, other times I just leave them.

Friday, January 7, 2011

Maple Butter Blondies

I made these for a Christmas Eve dessert and they were pretty dreamy. Look what is in those bad boys... nothing but rich, sugary gooeyness. Recipe from my sister and her friend's recipe group.


1 ½ c flour
1 t baking powder
½ t salt
1 ½ c margarine or butter
1 ½ c brown sugar
2 eggs
1 ½ t vanilla
1 c white chocolate chips
1 c chopped walnuts or pecans
(the nuts can be added to the brownie or served sprinkled
over the top of the finished dessert – or both)

Blend butter and brown sugar together. Add baking powder, salt, vanilla and then eggs. Mix in flour. Stir in white chocolate chips and nuts.

Put brownie batter into a greased 9x13 pan and smooth mixture with a spatula. Bake at 350 degrees for 22 – 25 minutes. Oven temperatures may vary, do not over bake. Top should be shiny and firm when you touch the center with a finger.

Maple Butter Sauce

1 1/3 c sugar
1 c whipping cream
2/3 c butter
1 ½ t maple flavoring

Combine sugar, butter and whipping cream in a sauce pan and bring to a boil. Cook for 2 – 3 minutes, stirring often. Remove from heat and stir in the maple flavoring.

To assemble:

Cut brownies into 12 pieces. Place a brownie on a plate and top with vanilla ice cream. Drizzle with sauce and sprinkle with more nuts.

Monday, January 3, 2011

Super Easy Sloppy Joes

This is my mom's recipe, and it's really fast and absolutely delicious!

1 lb ground beef
1 medium onion
1 can tomato soup
1 tbs mustard
1/4 tsp salt
Dash of pepper
Hamburger buns
Cheddar cheese slices

Brown the hamburger with chopped onion. Drain off the fat. Add the tomato soup, mustard, salt and pepper, heat it all up together. Serve on hamburger buns with cheese.