Tag Archives: easy recipe

Cheddar Chive Waffles


Ingredients:

  • 1 cup all-purpose flour
  • 3/8 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs, separated
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3/4 cup grated cheddar cheese
  • 5 chives (1/8 cup) chopped

Directions:

Preheat your waffle iron, we put ours on 5. Our waffle iron is a rotating Belgian waffle type.

Preheat the oven to 200° F.

In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.

In another bowl, whisk to combine the egg yolks, milk, and butter. Make sure the let the melted butter cool enough to avoid curdling the milk. Set aside.

In a large bowl, use a hand mixer to whip the egg whites to soft peaks.

Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, cheese, and chives to the bowl, and gently fold them in until combined. If you are a fan of the Great British Baking Show and Mary Berry, you will know this as, “Around the outside and through the middle.” Make sure not to be too rough as this will defeat the purpose of the whipped egg whites which is to make the waffles light and fluffy.

I use the portion cup that came with the waffle iron which will make 3 large waffles. I cook for approximately 5 minutes, until golden brown. Rotate it just after putting in the batter and then once the steam stops, rotate it back and check until you have reached the desired golden brown color. If the waffle isn’t crisp at this stage, that is just fine as they will crisp in the oven.

Place a cooling rack on a cookie sheet and place the waffles on that in the oven to let the waffles crisp up.

Once all waffles have crisped, top with whatever you’d like and enjoy! We love to use these waffles with fried chicken and gravy for delicious chicken and waffles. You can also leave out the cheddar and chives for non savory waffles! Enjoy these delicious waffles!

Recipe adapted from FifteenSpatulas.

Chocolate and Amaretto Mousse Cake

This is the perfect dessert when you want to serve something decadent, but you don’t want to spend hours in the kitchen. This dessert has layers of chocolate fudge cake, chocolate mousse and white chocolate mousse with Amaretto. Topped off with some whipped cream and raspberries to make a dessert every chocolate lover will go crazy for!

So I know that it’s sort of cheating, but honestly I just use a box cake mix. I usually go for a Betty Crocker Chocolate Fudge or Devils Food. They are rich and moist while maintaining a fluffy texture. It’s good to make a cake that doesn’t crumble too much because you want the rounds to stay in shape.

We went with 3 layers of cake on this one because we were feeling particularly naughty. That ended up being a bit much, I would stick with just 2 layers of cake. It was a fun stay-cation with some special visitors. My very good friend and her son stopped into town for a few days and stayed with us. It is so crazy how fast life passes you by. I remember when her son was just starting school and we used to all hang out and watch The Incredibles and other fun movies with the kids. Now he is just starting to drive and doing all sorts of great activities in high school. Where does all the time go? I miss those guys so much. They were our favorite couple to hang out with! Never found friends quite like that.

So while we had a few of them here we really went all out in food department. It was so much fun to just cook for 3 days in a row and have great drinks and play some fun games and watch a scary movie!!!

The very first time we made this cake we were inspired by the mousse cakes at our local Kneaders. The most difficult part of the conceptual process for us was trying to find plastic sheets to create the mold. After like an hour wandering around Hobby Lobby we stumbled on some computer printable transparent plastic sheets in the school supplies area. They worked perfectly!! If you can’t find something like this then you can definitely free pipe your mousse, just make sure that you have let it set for a few hours first.

Ingredients:

  • 1 Betty Crocker Chocolate Cake Mix, prepared according to directions in a 9×13 pan. Cool to room temperature.

Chocolate Mousse

  • 2 Eggs
  • 1/4 Cup Granulated Sugar
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2 1/2 Cups Whipping Cream
  • 1 Tbsp Vanilla Extract

White Chocolate Amaretto Mousse

  • 4 oz Cream Cheese
  • 4 Tbsp Powdered Sugar
  • 4 oz Ghiradelli White Chocolate
  • 1/4 Cup Amaretto
  • 3/4 Cup Whipping Cream

To prepare the Chocolate Mousse:

Using a stand mixer or a hand held mixer beat the eggs and sugar on a low speed for about 3 minutes. Add 1 cup of cream into a medium sauce pan. Over medium heat bring the cream to just warm enough that you can still touch it, this should only take 1-2 minutes.
With your mixer on low slowly add the warm cream to the eggs and sugar until all the ingredients are combined. Now add the mixture back into the saucepan and put it back on the stovetop over a low heat. Stir consistently for about 5 minutes, do not let it boil!
Once it done it will be thick enough to coat the back of a spoon.

Remove from heat and stir in  chocolate chips until completely melted. Cover and chill in the fridge for 1-2 hours stirring occasionally.

Whip the remaining 1 1/2 cups of cream with the vanilla using the whisk attachment for 5-8 minutes until stiff peaks form. Switch over to the paddle attachment and on a low speed add the chilled chocolate spoonfuls at a time until it completely mixed.

Spoon into a large piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

To prepare White Chocolate Amaretto Mousse:

In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until stiff peaks form.

Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

Assemble:
Using a 3-4 inch round cookie cutter cut 1 piece of cake per person. Using a thin knife, cake leveler or a cutting wire slice each cake piece into 2 even disks. Create molds by wrapping the plastic around the circumference of the cookie cutter and taping the edge down. Place the molds on a flat plate or a cookie sheet and start to layer with cake-mousse-cake-mousse and pop it in the fridge for at least 20-30 minutes or a few hours until you’re ready to serve!

Top it with whipped cream and fresh fruit and remove the mold and let the good times roll!

Orange and White Chocolate Chip Drop Cookies

These cookies are the perfect summer treat! The tangy orange with the sweet white chocolate is almost like a creamsicle! One of the best things about this recipe is that the orange flavor is all natural so you don’t have any of that funky extract after taste.

These cookies are also so soft and chewy, some people fall either into the crunchy cookie lover category or the chewy lovers. Which one are you? I can go either way!

I brought these to both jobs and only had a few leftover for us to enjoy! My favorite part was opening the tupperware and getting a burst of orange right in the olfactory sense! I just love making treats to share with my friends at work. I have one co-worker who doesn’t really like desserts and now whenever he hears I have treats is right at my desk curiously peeking in the box!

Ingredients:

  • 2 Sticks Salted Butter, room temperature
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Egg
  • Zest of 2 Oranges
  • 2 Tbsp Fresh Squeezed Orange Juice
  • 1/2 tsp Salt
  • 3/4 tsp Baking Soda
  • 2 1/2 Cups Flour
  • 16 oz White Chocolate Chips

Preheat oven to 350.

In a stand mixer or large bowl beat the butter and sugars together until you have a grainy paste. Add the vanilla, egg, zest, juice, salt and baking soda. Mix until well combined, scraping down the sides of the bowl as necessary. Slowly add flour, mix until well combined. Finally add the white chocolate chips and mix for about 30 seconds until well distributed.

On a large baking sheet drop small spoonfuls of cookies I did 5 rows of 4 cookies. Bake for 10-12 minutes until the edges are lightly browned. Do not over bake or else the citrus will burn the bottom of the cookie.

Cool for 5 minutes, then transfer to a wire rack and finish cooling. Store in a covered container if they last long enough 😉

Feel free to comment below and let me know how yours turned out or if you have any questions.

Cheesy Beef and Potato Bake

Here is another simple weeknight dinner. 15 minute prep and then into the oven for 90 minutes while you work on those pesky chores! There is just always so much more to do in the summer. Between gardening and yard work and there always seems like there is more cleaning that needs to be done. That pesky spring cleaning seems like it will never be done!

This year I have definitely learned the value of putting down new mulch every year. The weeds have just taken over my whole life, I simply can’t catch up. I am mostly just trying to keep them from over running my veggies at this point. How is everyone’s garden doing this year? I am finally having some success with basil this year. I mean big success. I think we’re going to have to make some basil pesto this year. I garnished this dish with mt first basil cuttings. And they were delicious! This whole dish was a wonderful comfort food. Let me know what you think!

Ingredients:

  • 5 Yukon Gold Potatoes, sliced (the thicker the slice the longer to cook)
  • 1 Yellow Onion, diced
  • 1 lb Ground Beef
  • 4 Cloves of Garlic, minced
  • 1 Tbsp Rosemary
  • Salt and Pepper to taste
  • 2 Cups Tillamook Thick Shredded Colby Jack Cheese
  • Garnish with fresh basil and parsley

Thin Gravy:

  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 4 Chicken Buillon cubes
  • 1 tsp Red pepper Flakes
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Rosemary
  • 1 1/2 Cup Water
  • 1/2 Cup Milk

Preheat oven to 350 degrees.

In a medium skillet add 1 tbsp cooking oil and add the onion. Saute over medium heat until the onions are soft. Add the beef and rosemary. Cook until the beef is nicely browned. Drain the fat. Return to heat and add garlic, saute for just another 1-2 minutes. Salt and pepper to taste. Remove from heat.

To make the gravy in a medium saucepan melt the butter with the buillion cubes, rosemary and red pepper flakes. Whisk in the flour. Cook for 1-2 minutes until it starts to brown a little. Slowly add the water 1/2 cup at a time, whisking it together until all the lumps are gone. Add the milk and garlic powder. Bring to a simmer for 5-7 minutes whisking occasionally until it’s thick enough to coat the back of a spoon.

Spray a 9×9 cooking dish with cooking spray. Lay down half the potato slices in a single layer slightly overlapping them. Cover with half the beef, sauce and cheese. Repeat a second layer of potatoes, beef, sauce and cheese. Cover with tin foil.

Bake for an hour, test the potatoes with a fork. There should be minimal resistance. Bake longer if needed.

Top with your favorite garnish…I always for go for basil and parsley.

Apple Cinnamon Dutch Baby

You can call them Dutch Baby or you can call them German Pancakes. Either way, they are completely delicious and fun to make! I can believe I’ve never made this before. It’s so easy to make and kinda feels like you’re having a fancy dinner in about 30 minutes!

I remember my parents made something similar to this when we were kids. And I just loved it! They are very light with a sweet buttery flavor. Which makes them the perfect blank slate for any added flavors you like! I decided to go with the ultimate comfort with Cinnamon and apples. Next time I’m thinking a summery mixed berry!

I used a 9 inch cast iron pan but you could also use a 9×11 baking dish.

Serves 4

Ingredients:

  • 2 Granny Smith Apples, peeled and thinly sliced
  • 1 Tbsp Cinnamon
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Allspice
  • 3 Tbsp Butter
  • 1/4 Cup Brown Sugar
  • 4 Tbsp Sugar, split
  • 3/4 Cup Flour
  • Pinch of Salt
  • 1 Cup Milk
  • 5 Eggs
  • 2 tsp Vanilla Extract

Preheat your oven to 350 degrees. Place the butter in the pan and put it in the oven until melted.

In a large bowl toss together the apple slices with 2 tbsp sugar, cinnamon, ginger and allspice. Remove your dish with melted butter from the oven. Stir in the brown sugar, this gives you a start of a caramel. Add the apples to the dish and stir to coat them. Place back in the oven for about 5 minutes while you prepare the batter.

In a large bowl whisk together the flour, salt and 2 tbsp sugar. Add the milk and vanilla and whisk until there are no lumps left. Whisk in the eggs one at a time.

Remove the apples from the oven. Evenly pour the batter over the apples. Bake for 25-30 minutes. Once the pastry has puffed up and the edges are browned and the center doesn’t jiggle you will know that it’s done!!

Lightly dust with powdered sugar and serve up with some patty sausages or crispy bacon….yum!

Bacon Wrapped Gouda Stuffed Chicken


In our line of new fun experiments we decided to wrap some super yummy ingredients into some chicken and bacon! We spent about 10 minutes looking at the specialty cheese case at Smith’s. I wanted something different, and that would melt really nicely. We decided on some  Kerrygold Blarney Stone cheese. It says it’s a soft white gouda style cheese. This dinner was so yummy.


Lately I feel like I’ve just been looking around the spice rack and throwing a few things together and I’ve been pretty happy with the results! If you don’t randomly have a spice rack with Herbs De Provence it usually includes savory, marjoram, rosemary, thyme and oregano.

Ingredients:

  • 2 Chicken Breasts
  • 4 Strips Bacon
  • 4 Cloves Garlic, minced
  • 2 Tbsp Herbs de Provence
  • 2 tsp Salt
  • 2 tsp Onion Salt
  • 1/2 Cup Spinach
  • 6 Asparagus Stalks
  • 4 oz Gouda, thinly sliced- We used Kerrygold Blarney Stone cheese

Preheat oven to 400 degrees

Butterfly each chicken breast and pound thin with a mallet. Season the inside with the garlic, herbs, salt, and onion salt. Lay down the spinach leaves in a single layer, lay the cheese on top. Trim the end of the asparagus so that it’s just barely longer than the chicken.

Lay the asparagus at the end of the chicken and carefully roll the chicken up around the asparagus. Wrap the bacon around the chicken, skewer in place with toothpicks if necessary.

Spray a cooking sheet with cooking spray. Place chicken on the baking sheet and bake for 30 minutes. Make sure your chicken is 165 degrees. If your bacon is still pink turn on the broiler for 5 minutes and you will have some nicely cooked bacon.

We had some of our new favorite garlic cheesy smashed potatoes. 

Amazing Tilapia! 


I seriously sat here for about 10 minutes trying to figure out what to call this recipe. There are tons of Parmesan crusted or Lemon and herb tilapia recipes. Levi got us these gorgeous filets from Smiths today and I just kept thinking of delicious things to put on top! So here is a lemon herb Parmesan crusted tilapia. It is simply amazing! It was so flaky and tender, and flavor has so many different notes that it keeps it interesting with each bite.

If you’ve been following the blog lately you know that I’ve been trying to get rid of these tubs of Parmesan and Romano cheese that we got a few weeks ago. And they are almost gone…….hooray! But I am really loving some of the recipes they have inspired.


A year or so ago Levi and I tried to be a little healthy. So we ate fish this one time. Lol. Now we are on a health kick again and we have literally doubled that effort! Last week we had a nice little Halibut. It was pretty good, but after I tasted this tilapia today I knew I HAD to share the recipe!

Ingredients

  • 2 Tilpia filets
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1/2 Cup Parmesan and Romano Cheese blend
  • 2 tsp Paprika
  • 2 tsp Garlic Powder
  • 1 Tbsp Parsley
  • 1 Tbsp Basil
  • Pinch of salt

Preheat oven to 400.

Spray your cookie with cookie spray. Drizzle the oil and lemon juice over the filets. In a small bowl mix together all the other ingredients. Sprinkle each side of the filets with the mix and gently press in.

Bake for 10-12 minutes.

We’ve been enjoying some wild rice and asparagus with our fish.


Happy weekend everyone!

Cheesy Garlic Smashed Potatoes


Smashed potatoes seem to be all the rage now! And I can see why! They are like light and fluffy baked potatoes with the crispiness of fries. And you can top them however you like! We are obsessed with garlic. I use it in basically everything I make. And this year we planted about 20 of our own garlic plants. They are coming in quite nicely so far! I can’t wait for garden fresh garlics and not have to sneakily steal them from my parents garden bounty.

We’ve been trying to find ways to get rid of these tubs of Romano and parmesean cheese we got for whatever reason. So those cheeses are going on top of everything! Rice, veggies, baked meats, and now these potatoes……yum!!

Let me know what you like to top yours off with!

Ingredients:

  • 4 medium Yukon Gold Potatoes
  • 4 Tbsp Butter, or reserved bacon grease if you have it
  • 2 Tbsp chopped parsley
  • 2 Clove Garlic, minced
  • 4 Tbsp Romano cheese, grated
  • 2 Tbsp Parmesean cheese, grated

In a medium pot bring salted water to boil. Add the potatoes and boil for 35 minutes until they are tender when a fork is inserted.

Preheat oven to 400 degrees.

On a baking sheet spray with cooking spray.  Use a potatoe masher or the back of a large spoon and gently press on the top ofeach potato until it’s about halfway smashed down, careful not to totally mash the potato and try to keep as much peel in tact as possible. 

In a small dish melt your butter. Stir in the garlic and parsley. Evenly spoon out over your smashed potatoes. Bake for 15 minutes. Sprinkle the cheeses on top and bake for another 3 minutes. 

Salt and pepper to taste and then…..Dig in!!

Irish Beer Corned Beef and Cabbage Crockpot Dinner

If you have never tried corned beef before….go to the store right now and buy one!! They are so tender and incredibly flavored. Corned beef is a cut of beef with a large grain and it’s usually brined and then cooked. At the store you will most likely find one sealed in some brine with a little spice packet.


I have always loved corned beef. Either in a classic corned beef and cabbage stew or the enigma of corned beef hash. Yum yum yum!!!

We aren’t really beer drinkers here, but I have a few brands I enjoy. Killians is definitely one of my faves. So I saw a chance to buy some and I jumped on it!


My mom and dad have always loved cooking special dishes for different holidays and I’m glad they kept up with this tradition. I am not sure how they make their corned beef and cabbage, but it’s really good! My mom also always bakes Irish Soda bread which is super yummy. I’ll have to get her recipe next year!

I bought a 3 pound roast it would feed about 5 people.

Ingredients:

  • 3-4 lb Corned Beef Roast- pre-brined with a spice packet
  • 1 Medium Yellow Onion, quartered
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 2 Bay Leaves
  • 24 oz Killians Irish Red Beer (or use 50/50 chicken and beef stock)
  • 5 Yukon Gold Potatoes, cut into 6 or 8 pieces
  • 3 Large Carrots, cut into 3 inch pieces
  • 1/2 Cabbage, cut into 4 or 5 wedges

Condiments: Horseradish sauce or Dijon Mustard

In a slow cooker add the onions first and corned beef roast fat side up, top the roast with the spice packet, rosemary and thyme. Add the beer and the bay leaves. Set the slow cooker on high for 6 hours. After 3 hours add the potatoes and carrots. When you have one hour left add the cabbage wedges.

Once it’s done remove the roast, let it rest for 5 minutes and slice it against the grain. The meat is so tender and juicy that you don’t really need a gravy, so just a little bit of horseradish sauce or mustard will really kick up the flavor a notch! Salt and pepper the veggies to taste.

 

Key Lime Cupcakes


Look at me being on top of things! I’m getting some St. Patty’s Day recipes up on the blog so you can make an Irish feast for your friends and family! Last year I made some Lucky Leprechaun Treats Click here for the recipe! Those are pretty fun, especially if you have kids and love Lucky Charms! Yum!


Here’s what I learned making these cupcakes:

Key limes are adorable.

Key limes are a super duper pain in the ass to work with.

Do not try to juice them in a juicer. Because that rind is super bitter.

Likewise, maybe zesting them was a big mistake (also a major pain in the ass)

So I have adjusted the recipe below based on what I think will help make them better than what I ended up doing. If you have any other adjustments or suggestions please let me know!!


Also, if you know how to make a confetti cake, let me know!! I tried putting green non-pariels in the batter and they just disintegrated and that is how I ended up with green cupcakes. Totally appropriate for the holiday, but not the effect I was hoping for.

The order that you want to make things in is curd filling first, you can make this a day or two ahead if you want. Then cupcakes and then frosting.

Makes 24 cupcakes.

Key Lime Curd:

  • 10 Key Limes, juiced
  • 1 Regular Lime, zested
  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 3 Tbsp Butter, cubed
  • 1 tsp Cornstarch

Cupcakes:

  • 1 Box White Cake Mix
  • 1 Package White Chocolate
  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 1 Cup Sour Cream
  • Add some confetti wizardry or green food coloring if desired

Frosting:

  • 1 Cup Salted Butter, room temperature
  • 6 oz White Chocolate, melted
  • 4 Key Limes, Juiced
  • 1/4 tsp Salt
  • 2 Cups Powdered Sugar
  • Green food coloring and sprinkles if desired

To make the curd:

  • In a small dish stir together the sugar and lime zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Stir in the cornstarch. Remove from heat and let cool for 5 minutes stirring occasionally. Push the curd through a mesh sieve.Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature. Chill in the fridge while you make the cupcakes.

To make the cupcakes:

Preheat oven to 350.

In a stand mixer combine the cake mix and pudding mix. Add the milk and oil. Mix well. Add the eggs and vanilla, mix well, scrape down the sides of the bowl. Add the lime juice and sour cream, mix until just combined. Add in your sprinkles or food coloring. Use a cookie scoop to fill your cupcake liners 3/4 full. Bake for 20-22 minutes until a toothpick inserted into the cake comes out clean.

Once the cupcakes have fully cooled use a filling tip and pipe in the lime curd to the center of each cupcake. If you don’t have a filling tip you can cut out a hole in the middle of the cupcake and spoon in the curd.

To make frosting:

In a medium mixing bowl beat the butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar and the lime juice. Melt the chocolate 30 seconds at a time, stirring in between each segment. Once the chocolate is fully melted let it sit for a minute or two until it’s just warm to the touch. Slowly beat in the melted chocolate. Add the salt and the rest of the powdered sugar. Beat for 3-.5 minutes until your frosting is light and fluffy.

To add the green swirl add green food dye to the side creases in your piping bag. Use a spatula to fill the bag with frosting. I used a Wilton 1 M tip to pipe the rosettes.