Pumpkin Rolls

Tis the season for Holiday traditions, enjoy :)

Bacon & Eggs in Toast Cups

Quick Easy Breakfast! Must try <3

Bacon & Eggs in Toast Cups

(6 servings)

6 slices of bread

3 slices of bacon cut in half pieces

6 eggs

1/2 cup of shredded cheese

salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter (I do not have a cookie cutter so I use the rim of a wine glass.)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.

Enjoy!

Oreo Cupcakes

Browsing the internet with pregnancy cravings, BAD IDEA.
But makes Evan happy :)

 Oreo Cupcakes
(15 servings)

21 cream filled Oreo cookies, 15 whole 6 coarsely chopped

1 lb of cream cheese, room temp

½ cup sugar

½ tsp vanilla extract

2 eggs

½ cup sour cream

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

AND ONCE THEY'RE DONE....

nom nom nom

The perfectly thin and crunchy chocolate chip cookies.

These are the best chocolate chip cookies in the world.

Give them enough time to cool off on the pan before you try to pick them up with a spatula or they will tear and break.

INGREDIENTS

1 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1/4 lb.) melted butter

1/2 cup firmly packed brown sugar

1/3 cup granulated sugar

1/2 teaspoon vanilla

1/2 cup mini Semisweet chocolate chips 

DIRECTIONS

1. Mix flour, baking soda, and salt.

2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips.

3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets covered in parchement paper.

4. Bake in a 350° oven until an even golden brown, 10 minutes.

5. Let cool for 15 minutes on baking sheet, then transfer to wire rack to cool and crisp.

Bon appetit!!

World's Best Lasagna & some!

I must really love this guy. I spent 3 hours making a lasagna I cant even eat (no dairy for me.) It doesn’t matter, my man wanted it and there’s not much else to do in the middle of summer in Arizona. To go along with the lasagna we made a chicken pasta dish, a salad and garlic bread. For desert, chocolate covered strawberries. 

It was simple, used Brianna's Home Style Vinaigrette Champagne Caper

Check out that steam! Yaaa

You have no idea how good these are.

The Lasagna

Serves 12

Ingredients

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Cook lasagna noodles in hot tap water for 20 to 30 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, and remaining parsley.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

PERFECT Garlic Bread

Ingredients

1 16-ounce loaf of Italian bread or French bread (I used Artisan)

1/2 cup unsalted butter, softened (NOT melted)

2 large cloves of garlic, smashed and minced

1 heaping tablespoon of freshly chopped parsley 

1/4 cup freshly grated Parmesan cheese (optional)

Directions

Preheat oven to 350

Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Southern Cookin'

Right before arriving home this afternoon, Evan asked me what I was going to make for dinner. I replied, “What would you absolutely love? If you could have anything right now, what would you want?” He thought about it for a second but answered like its been on his mind all day, “Baked Macaroni and Cheese… Mmm- Salisbury Steak with baked onions… and cornbread- Oh & turnip greens.” All this cooking was kind of intimidating but hey, why not. Honestly, I’ve never heard of turnip greens and found out why soon enough (personal preference, apparently it’s a great add.) I found some recipes online and decided to alter the dishes after reading the comments and reviews. Glad I did because everything was absolutely amazing. The best compliment from was that this is going to be “our staple dish” and that we will be everyone favorite couple because of it (haha.)

I rarely cook multiple dishes at once (I am just learning) but when I do I always seem to mess it up, so this time I planned the timing just right. I suggest thiiis:

-Preheat oven to 350

-Mix the ground beef ingredients together (set to side)

-Mix gravy (set to side)

-Boil Pasta

-Mix Macaroni Cheesy Creamy stuff

-Bake Macaroni for 30 minutes

-Mix Cornbread ingredients (set to side)

-Brown ground beef patties on skillet

-Switch patties to Casserole dish (lined with foil) & add gravy

-Remove Baked Macaroni (I put it in the microwave to keep it heated)

-Boost up the oven to 375

-Place both Cornbread and Steaks in oven for 40 minutes

-Turnips were canned and warmed over the stove for a few minutes (I know… I cheated, probably the reason why I refused to try them… that smell is thee worst.)

Salisbury Steak 

4 Servings

Ingredients

2 (10.5 ounce) cans condensed French onion soup

1 (10.5 ounce) can Cream of mushroom

1 1/2 pounds ground beef                 

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons all-purpose flour

1/4 cup ketchup

1/2 cup water

2 tablespoons Worcestershire sauce

1 teaspoon mustard powder

Directions

Heat oven to 375.

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape meat into 4 oval patties.

In a small bowl, blend flour, can of cream of mushroom soup and unopened can of French onion soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.

In a large skillet over medium-high heat, brown both sides of patties. Move patties to foil lined casserole dish. Pour half of the premade gravy over and around patties. Top with Onion slices. Bake for 50 minutes. 

Before serving heat remaining gravy over medium heat in small pot. Add gravy to individuals liking.

Baked Macaroni & Cheese 

Serves 6

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dent.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Cornbread

Serves 9

Ingredients

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well

blended and few lumps remain.

Pour batter into the prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.

Absolute perfection.

I kept it in the microwave after it was done to keep its warmth. Not sure it really helped.  

Seconds...

Soft Lemon Cookies

Soft Lemon Cookies

    Cookies:
    1 cup sugar
    1/2 cup vegan margarine (I use Earth Balance whipped)
    1/2 cup vegan sour cream
    1/2 cup silken tofu (plain or vanilla soy yogurt works too)
    2 teaspoons lemon zest
    2 teaspoons lemon juice or 1/2 teaspoon lemon extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    Glaze:
    1 cup powdered sugar
    1-2 tablespoons lemon juice

Directions:

1. Heat oven to 350 degrees F. Grease a cookie sheet or line with nonstick foil. Beat margarine and sugar until creamy. Beat in the sour cream, silken tofu (soy yogurt), lemon zest, and lemon juice or extract. Mix well.

2. Mix in the flour, baking powder, and salt. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10-12 minutes, until the edges are lightly browned. Cool completely before glazing.

3. For glaze, mix the powdered sugar and enough lemon juice to reach your desired taste and consistency. Frost the cooled cookies with the glaze. It may seem drippy at first, but it will firm up in a few minutes.

Serves: makes about 3 dozen cookies

I suggest doubling the amount of lemon zest & lemon extract for the cookies as well as creating a thicker glaze for sweetness. Try 1 1/2 cups of powdered sugar with 1 1/2 tablespoons of lemon juice. Also, when shaping the cookies for baking, start by making them in circles and pushing them down so they look a little more flat than in the pictures shown.

(make sure your racks are evenly separated, i burnt a few) 

(the glaze, next time i'll make it thick)