Cinnamon Roll Cake

Today was my boss and my coworkers birthday. So I decided to make a cinnamon roll cake recipe that I have seen now on several blogs and Pinterest. I thought it would be a good breakfast cake because you have cinnamon roll's for breakfast. It tasted just like a cinnamon roll. It was awesome! I only had a couple pieces left which I snatched up for Phil to have a taste.

I liked this recipe because I got all the goodness of a cinnamon roll without all the waiting around for the dough to rise, then the rolls to rise.

I love that with this blog I can make all the desserts I have been wanting to make and not have to leave it on my counter at home to eat because I can just bring it in to work to get eaten by everyone else!

Cinnamon Roll Cake
Adapted from Chef in Training

3 cups flour
1/4 teaspoon salt
1 cup sugar
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:

1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:

2 cups powdered sugar
5 tablespoons milk
2 teaspoons vanilla

Preheat oven to 350 degrees.

Spray and 9 x 13 glass baking pan with cooking spray.

In a stand mixer add flour, salt, sugar, baking powder, milk, eggs and vanilla. Mix well. Add butter on low and mix well.

Pour mixture into baking pan.

In a medium bowl mix together topping ingredients. Using a cookie dough scoop, or tablespoon, drop mixture evenly over batter in pan. Using a knife to marble the mixture through the cake.
Show and Tell Saturday
Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center.

For the glaze mix together sugar, milk and vanilla with a whisk. Pour evenly over warm cake.

Serve warm or at room temperature.

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This Recipe is Linked up on: Foodie Friday, Friday Favorites, Foodie Friday, Strut Your Stuff Saturday, Sweet Treats Saturday, Sweet Saturday

Roasted Vegetable Soup

Our computer crashed this weekend so I have not been able to blog the past few days. I have to say I really missed it! The computer has to go back in the shop in a couple days, but I am excited to have it back to hopefully do a couple posts. 

I love tomato soup. Especially a homemade tomato soup that has been slow roasted. The only problem with slow roasting tomato soup is that it does not yield a whole lot unless you have a million tomatoes. And who wants to seed and peal a ton of tomatoes for very little product. I like to do it once in a while, but not all the time. I saw this recipe for roasted vegetable soup that has tomatoes, carrots and zucchini, and thought it would be a good way to get a similar flavor as roasted tomato soup with not as much work. 

I really liked this soup and it was a nice change to traditional tomato. Next time I make this I will probably add a sweet potato or butternut squash to make the soup a little sweeter. I really enjoy the sweetness of the tomato in a tomato soup and the carrot and zucchini kind of took that away. I also like that you can change the texture of the soup easily by not pureeing it as much to get a chunkier soup. I pureed mine quite a bit as I was looking for a tomato soup texture but next time I may puree less to get a thicker soup. I will definitely be making this one again. 

Roasted Vegetable Soup

Adapted from Taste of the South Magazine

6 Carrots, peeled and cut in quarters lengthwise

3 medium zucchini, cut in half lengthwise

8 plum tomatoes, cut in half lengthwise and seeded

2 tablespoons minced garlic

2 tablespoons olive oil

Salt

Pepper

2 1/2 cups chicken broth

1/4 cup half and half

1/4 teaspoon paprika

1/2 cup Parmesan cheese

Preheat oven to 400 degrees. 

Put foil on a cookie sheet. In a medium bowl toss carrots, zucchini, and tomatoes with olive oil, garlic and salt and pepper to taste. 

Arrange vegetables in an even layer on cookie sheet. 

Roast, turning occasionally until vegetables are tender for 40 minutes. 

Once vegetables are roasted place half vegetables in a blender with half of the chicken broth and puree until desired consistency. Place pureed mixture in a large saucepan. Puree rest of vegetables with the rest of the chicken broth. Pour into saucepan. 

Add half and half, salt and pepper to taste, paprika and Parmesan cheese. 

Cook over medium high heat, about 10 minutes. 

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This recipe is linked up on: Slightly Indulgent Tuesdays, Show Me What You Got, Tasteful Tuesdays, Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesday, Heart and Soul

Sunset Chicken and Rice

Cookbook Recipe #11

My dad and my brother came out to visit me a couple of weeks ago and my dad brought me this cookbook. Before he came out he sent me a couple of pictures of different cookbooks and asked me if I had them. Amazingly I did not! I watched the first few seasons of Desperate Housewives, so I knew enough about the characters to understand how they came up with the recipes that represented each character. This recipe represented Eva Longoria's character Gabrielle.

I really like a good chicken and rice recipe. I picked this recipe out of the book because I thought it was a good rendition of regular chicken and rice. I liked the look that turmeric gave to the rice. It make it bright yellow, which gave a lot of character to the dish. I think this was a good update to traditional chicken and rice that is an easy addition to your recipe list.

Sunset Chicken and Rice
Adapted from The Desperate Housewives Cookbook by Christopher Styler

3 pounds chicken thighs and drums
2 tablespoons olive oil
1 tablespoon garlic, minced
1 teaspoon turmeric
1/2 cup dry white wine
31/2 cups chicken broth
1 8oz can Spanish style tomato sauce
1 bay leaf
1 cup frozen peas and carrots
1 2oz jar pimentos
2 cups medium grain white rice

Blot chicken pieces dry with paper towels. Season liberally with salt and pepper on both sides.

Heat olive oil in a dutch oven over medium heat. Add chicken pieces and cook until brown on all sides, about 15 minutes. Remove chicken from dutch oven and set aside.

Add garlic and turmeric to pan and cook 1 minutes. Add wine and bring to boil. Scrape up any brown bits that are on the bottom of the dutch oven. Add broth, tomato sauce and bay leaf. Return chicken to dutch oven. Add peas and carrots, pimentos and rice. Bring to boil and then adjust heat so liquid is simmering. Cover pot and cook until rice and tender and chicken is cooked through, about 30 minutes.

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This Recipe is linked on: Full Plate Thursdays, Tastetastic Thursdays, Thriving on Thursdays, Creative Thursdays, Fantastic Thursdays, Keepin it Real Thursdays,
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Foodie Friends Friday

Beef and Mushroom Stir Fry

I got this recipe from my friend Nicole. She made this over the weekend and said how much her and her husband loved it. I was looking for recipes that would be easy to make this week and wouldn't make way too much for one person. When she told me about this one I put the ingredients on my grocery list for this week.

I get a little apprehensive about recipes that call for thinly sliced beef. I have a habit of over cooking steak that is that thin and it ends up tasting like shoe leather. So I usually just avoid making stir fried beef altogether. But I am determined to make a good beef stir fry. When I made this the steak came out perfect and juicy, yea for me! The original recipe called for swiss chard. I decided to switch that out for baby bok choy instead and I thought it came out really well. The only thing I would change if I make this recipe again would be to cut out the lemon juice. I think there is enough acid with the balsamic vinegar that it does not need lemon juice as well. I think I will definitely try more recipes for beef stir fry.

Beef and Mushroom Stir-Fry
Adapted from Food Network Magazine

1 pound boneless, sirloin steak, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons balsamic vinegar
3 teaspoons soy sauce
2 teaspoons packed light brown sugar
3 tablespoons extra-virgin olive oil
1/3 cup water
1 1/2 teaspoons minced garlic
1 package sliced mushrooms
2 baby bok choy, sliced
Salt
Pepper
2 tablespoons lemon juice
Brown rice

Cook rice according to package directions.

In a small bowl mix 1 tablespoon cornstarch, 1 tablespoon vinegar and 2 teaspoons soy sauce. Once mixed add sliced beef and stir to coat.

In another small bowl whisk together brown sugar, 2 teaspoons cornstarch, 2 teaspoons vinegar, 1 teaspoon soy sauce and 1/3 cup water. Set aside.

Heat 1 tablespoon olive oil in a large skillet. Add the beef and cook 2-3 minutes until done. Transfer to a bowl and wipe out the skillet.

Heat remaining olive oil in skillet. Add the garlic, mushrooms and bok choy. Cook for 5-6 minutes or until vegetables are tender. Add the brown sugar mixture and beef, stir until thickened. Season with salt, pepper and lemon juice.

Serve over rice.

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This recipe is linked on: Show Me What You Got Tuesdays, Slightly Indulgent Tuesdays, Tasteful Tuesdays, Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesday, Mom's Test Kitchen Monday's

Taco Salad

 Phil is working a lot this week and will not be home for dinner. I have a hard time coming up with meals for just me. I always make way to much of everything even when it is Phil and I eating. So to try to cut a recipe for only one is tough. Plus I do not get as excited to make dinner for only myself, so I am not nearly as inspired.

I had some ground turkey in the fridge that I needed to use up so I decided to make taco salad. Although, I do not know if you can consider something without lettuce a salad. To me if you are dumping a bunch of ingredients in a bowl....it's a salad. So you all know about my crazy no onion policy....I even always use a specific brand of taco seasoning that does not have minced onions in it. I always use Old El Paso taco seasoning for my taco meat. The package says to use the whole thing for a pound of meat. I think it is too salty when I use to the whole package so I only use half. You can dump in all your favorite taco toppings and you have a really filling dinner that is not terrible for you, and even have plenty of leftovers.

Taco Salad

1 pound ground turkey
1/2 package Old El Paso Taco Seasoning
1 15.5 oz can black beans, rinsed and drained
3 hard corn taco shells
Taco sauce
Shredded Cheddar cheese
Sour cream
Tomatoes, diced

Brown ground turkey in a skillet on medium heat. Add taco seasoning. Brown turkey until no longer pink.

In another saucepan, heat up black beans on medium low heat for a couple minutes.

In the microwave heat up taco shells for 30 seconds. Once cooked, crunch up shells into small pieces.

Mix shells, turkey and black beans in a shallow bowl.

Top with your favorite toppings.

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This recipe is linked on: 
Mix it up Monday, Makin You Crave Monday, Just Another Manic Monday, Mouth Watering Monday, Melt in Your Mouth Monday, Must Try Mondays, On the Menu Monday, Mop it up Mondays, Mom's Test Kitchen Monday's

Never Fail Banana Bread

Nothing is better then the smell of bread coming from your oven. The only bread I have ever made has been banana bread. It is super simple and takes no time at all to prepare. I have yet to tackle making real bread because yeast still scares me. I have a bread machine, as well as a bread machine cookbook so I will have to get over my fear of yeast during the course of this project.

My mom and I used to make banana bread a lot together when I was growing up. It was one of the first recipes I learned to make on my own. Mom would make banana bread muffins more often then making the bread which I loved because it seemed like there was more to go around. The muffins would usually be gone within a couple days of her making them because I would eat two at a time.

I decided to make a double batch of bread because I had so many bananas that were going bad. So I made one to take to work with me and one to have at home. I will more then likely end up freezing part of the bread so I can enjoy it later. Even though I doubled the recipe, I have shared the single recipe below.

Never Fail Banana Bread

1 cup bananas (crushed)
1 cup sugar
2 eggs (beaten)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups flour
3 tablespoons milk
1/2 cup butter (melted)

Preheat oven to 350 degrees.

Mix together all ingredients, adding bananas and flour last.

In a greased loaf pan pour batter.

Bake for 1 hour or until the top of the bread springs back.

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This recipe is linked up at: Foodie Friends Friday, Foodie Friday, Anything Goes Linky, Foodie Friday, Friday Flair

Supremes de Volaille A Blanc aux Champignons: Julia Child's Chicken with Cream and Mushrooms

Cookbook Recipe #10
Mastering the Art of French Cooking

Many of you who are into cooking know that today would have been Julia Child's 100th birthday. So I figured it was only fit to cook a recipe from her ever so famous cookbook: Mastering the Art of French Cooking in honor of her greatness. I got this book after the movie Julie and Julia came out. I still had never cooked anything from it because the layout of the recipes intimidated me. Julie and Julia is now one of my favorite movies...you know one that you can watch over and over again. Chicken with Mushrooms and Cream was one of the recipes that they showed Julie make in the movie during her Julie/Julie Project. I love chicken, I love cream and I love mushrooms so I knew this would be a good one.

I changed up the cooking method that Julia used for the chicken. She cooked hers in the oven for only about 10 minutes. The chicken breasts I used were thicker and I did not want to pound them out so I knew there was no way they would be cooked in 10 minutes in the oven. I cooked mine in a skillet. I really like the flavor of the chicken when it is cooked in a skillet. I also think I will use Julia's tip of putting a drop of lemon juice on chicken before you cook it. The lemon flavor was perfect and not too overpowering in the dish. Get out the Tums for this one!

Supremes de Volaille a Blanc aux Champignons
(Chicken Breasts with Cream and Mushrooms)
Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck

4 boneless skinless chicken breasts
1/2 tsp lemon juice
1/4 teaspoon salt
1/4 tsp pepper
4 tablespoons butter

1 container sliced fresh mushrooms
5 tablespoons butter





For the Sauce:

1/4 cup chicken broth
1/4 cup port
1 cup whipping cream
Salt
Pepper

Rub chicken breasts with lemon juice. Season with salt and pepper.

Heat 4 tablespoons butter in a skillet and dip chicken on both sides with butter. Cook chicken on medium heat in skillet for about 10 minutes per side (depending on thickness), or until no longer pink.

Meanwhile melt 5 tablespoons butter in skillet and cook mushrooms on medium low for about 5 minutes.

Once chicken is cooked remove from heat to rest.

While chicken is resting make the sauce.

In the skillet with the mushrooms pour chicken broth and port and cook on high heat until liquid is reduced and thickened. Stir in the cream and cook until thickened about 3 minutes. Add salt and pepper to taste.
Serve over chicken.

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Arugula Pistachio Pesto Chicken

As much as I love to cook it is still nice when someone else cooks for you. Phil cooked the roast chicken tonight as he usually does when we have roast chicken. We either do a beer/soda can chicken in the oven or just recently rotisserie the chicken on the grill. Phil has gained a lot of confidence in cooking over the past few years as he cooks a lot at the firehouse. He has gotten a lot of compliments on his dishes that he makes at work. When he first started cooking for me at home he would get super nervous about everything and wouldn't take his eyes off the food in the kitchen as it cooked. I really enjoy when he cooks for me, everything always comes out great, especially from the grill! And it is nice to be able to relax and let someone else make a nice meal for you.

After we got the grill for our anniversary, we bought a rotisserie for it. So we have now been making our whole chickens on the grill. They come out really juice and have a nice crisp skin. The recipe that Phil made tonight we saw on Guy's Big Bite on the Food Network. Guy is Phil's favorite chef on the Food Network because he is always adding a lot of spice and flavor to the dishes he makes, which is Phil's type of food to a T. Phil has made this chicken before and it was awesome the first time but was a little bit too salty. So he did not use any salt and it came out much better. This is a great recipe when you are wanting to change up a traditional roast chicken.

Arugula Pistachio Pesto Chicken
Recipe adapted from Guy Fieri

1 Whole chicken
1 1/2 freshly cracked pepper
3 cups arugula
2 tablespoons minced garlic
1/2 cup lemon juice
1/2 cup grated Parmesan
1/2 cup shelled pistachios
3 tablespoons olive oil
1 tablespoon butter

Preheat grill to high.

Slip your fingers under the breast skin of the chicken and gently create a pocket the length of both breasts.

In a food processor mix arugula, garlic, pepper, lemon juice, Parmesan, olive oil and pistachios. Pulse until well blended.

Gently work the pesto under the breast skin. Rub the chicken all over with 1 tablespoon of butter. Rub any remaining pesto on the outside of chicken.

Tuck wings under bird and truss chicken.

Put chicken on the rotisserie and grill indirect (leave burner directly under chicken off) for 40 minutes on high. Reduce heat for final 20 minutes to medium.

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This recipe is linked on: Show Me What You Got Tuesdays, Slightly Indulgent Tuesdays, Tasteful Tuesdays, Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesday

Lasagna Soup

I think my favorite kitchen tool is my dutch oven. I think everyone should own a good cast iron dutch oven. Any recipe that can be made in one pot is a keeper for me and the dutch oven is perfect for one pot meals, even from stove top to oven! I use mine for pasta sauce, soups, stews, chili, and for frying things. They are so versatile and they get really hot quick too.

In my dutch oven today I made Lasagna Soup. It was a rainy day here today, which is a great time for a good soup.....who am I kidding any time is a good time for soup for me! I think it is crazy when you need to use more than one box of chicken broth or stock for a soup recipe. Soup to me is supposed to be a cheap dinner and when you start needing multiple boxes of broth you have already spent over 4 dollars and you haven't added anything to it yet. So I will use one box and then I will add water and chicken bouillon or the new Flavor Boosts that they have. To me I feel like I am stretching my buck a little more. I felt like Rachael Ray again today turning lasagna into a soup!

Lasagna Soup
Adapted from Live Love Pasta

1 pound Mild Italian Sausage
2 tablespoons minced garlic
2 teaspoons Italian seasoning
2 tablespoons tomato paste
1 28oz can fire roasted tomatoes
4 cups chicken broth
2 cups water
1 Swanson's packet Chicken Flavor Boost
8 oz Radiatore

Toppings:

Ricotta cheese
Mozzarella Cheese
Parmesan Cheese

In a dutch oven, or large pot, brown Italian sausage over medium heat until no longer pink. Add tomato paste and minced garlic and cook for 3 minutes.

Add tomatoes, chicken broth, water. Italian seasoning and Flavor Boost. Bring to a boil and then reduce heat to low and cook for 30 minutes.

Add pasta and cook until al dente, about 10-12 minutes.

Top with a mixture of cheeses of your choice.

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Cake Batter Muddy Buddies

Phil and I had one of our friends son's 1st birthday party to go to today and I was asked to bring an appetizer or a munchie. So I decided to bring Cake Batter Muddy Buddies, a recipe that I saw on non other than Pinterest! This recipe fit the bill perfectly because it tasted just like birthday cake. They were soooo good. I quadrupled the recipe and when I left there was maybe a cup left. Everyone kept eating and saying "oh my gosh, who made this, its awesome!" One of our friend's Dave even went and poured milk over it and ate it like a cereal. Then everyone was trying some of it and saying it was really good that way too. It is such a good feeling when you bring something to a party and everyone really likes it.

I know this is going to be quite a shock for most people, but I have never tried puppy chow before. I do not like peanut butter. I know you say wait a minute Stephanie, your last post had a peanut butter sauce! I am only a fan of nuts if they are in a savory dish, like as a sauce, in pesto, on my Chinese food, or used in a breadcrumb mixture. I don't like nuts in desserts...or as "butters" as in peanut butter. I know I'm weird, what can I say! This recipe is made the same way as making puppy chow. It was so easy, I will definitely keep it in my files for another time. You can even switch out the type of cake mix you use to get different flavors. This one gets a thumbs up!

Cake Batter Muddy Buddies
Adapted from So Very Blessed

5 cups Chex Rice cereal
10 oz (5 squares) vanilla covered Almond Bark
1 1/2 cups yellow cake mix
1/2 cup powdered sugar
Sprinkles

Pour 5 cups Chex cereal in a large bowl.

In a large Ziploc bag mix cake mix and powered sugar.

In a medium bowl melt Almond Bark according to package directions.

Once Almond Bark is melted, pour over cereal and mix well. Add sprinkles and mix.

Pour the Almond Bark covered cereal in Ziploc bag. Zip bag and shake to coat until all cereal is covered.

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Thai Marinated Chicken Skewers with Peanut Coconut Sauce

Cookbook Recipe #9

I heard about this cookbook on Ree Drummond's blog "The Pioneer Women." I figured if Ree likes Alice Currah's recipes then they ought to be good!. After I saw Ree's post about Alice's new cookbook I went and looked at her website and printed out several recipes that I thought looked awesome, so I ended up getting the cookbook. I love when cookbook authors write a little story about why they make certain recipes. I think it makes the cookbook seem so warm and personal and I want to make the recipes from it so much more. Savory Sweet Life is a great cookbook in that Alice explains when and why she made each recipe for different holidays and occasions.

This recipe was way outside the box for me. I have always been a simple flavors cook, but recently I am trying to branch out and try new things. I have seen so many recipes that call for using curry powder and I always pass them up because in my head, I definitely would not like curry powder. I saw this recipe and I figured that curry powder used in a marinade may be a great way for me to test out the flavor. I found I liked curry powder!

This was a very flavorful dish. I especially loved the peanut coconut sauce, which is also something I did not think I would ever make myself. It was nice to have something completely different in our dinner mix. It says that you can marinate the chicken for at least an hour or overnight. I like to marinate as long as possible to get the best flavor, so I marinated it overnight.

Thai Marinated Chicken Skewers
Recipe from Alice Currah's Savory Sweet Life



3 boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder
1 tablespoon minced garlic
1 teaspoon ground ginger



Mix together all ingredients besides chicken in a medium  bowl. Add chicken and stir to coat. Cover bowl with plastic wrap and marinade overnight.

Preheat grill to high heat.

Place chicken cubes on skewers.

Grill indirectly for 15 minutes or until chicken is no longer pink.

Serve with Peanut Coconut Sauce.


Peanut Coconut Sauce

1 13.5oz can coconut milk
1/4 cup creamy peanut butter
1/4 cup dark brown sugar
1 tablespoon soy sauce
1 1/2 teaspoon red curry paste

Combine all ingredients in a medium saucepan and cook on medium for 3 minutes, stirring occasionally.

Serve with Thai Marinated Chicken Skewers.

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Eggplant Parmesan

Eggplant is such a weird vegetable to me. I think because of its consistency and color, almost like a Styrofoam rubber band. I tried to make eggplant in a skillet once and it came out disgusting. It was really mushy and gritty at the same time. I then thought eggplant was just as gross as it looked. Until I went on a work trip in Florida. We had a banquet dinner one night and our choices were salmon or eggplant Parmesan. I didn't like either choice at the time but I figured the lesser of two evils for me was eggplant Parmesan. I was thinking before the dish arrived if room service would be open late because I figured I would leave the dinner starving. I was wrong, the eggplant was awesome! So, I then realized that I just apparently cooked the eggplant incorrectly the first time.

Now that I knew I liked eggplant I just needed to learn how to cook it. I looked at several recipes for eggplant Parmesan and they were all made a little bit differently. Some say to slice up and sprinkle with salt to get some of the water out and some do not. Some pan fry and some bake it. Phil had it at work before and they put on the salt to get out the excess water so I decided to make it that way as well.

This is the second time I have made this recipe and it came out perfect again. I do not think it tastes like you are eating eggplant, it tastes more like a thin cut meat. This is definitely one of our favorite Italian dishes to make now!

Eggplant Parmesan
Adapted from Smells Like Home

Eggplant:

2 medium eggplants, sliced into 1/4 inch thick pieces
1 tablespoon salt
4 cups Italian breadcrumbs
1 cup grated Parmesan
1 cup flour
4 large eggs
Olive oil cooking spray
Salt
Pepper

Sauce:

1 28oz can crushed tomatoes
1 28oz can tomato sauce
3/4 cup white wine
3 tablespoons minced garlic
2 teaspoons oregano
2 teaspoons basil
2 tablespoons sugar
2 tablespoons olive oil

For Baking:

2 cups Mozzarella cheese

In a large bowl toss eggplant slices in salt. Place on a wire baking rack over a baking sheet. Let sit for an hour. Water will start to sit on top of eggplant so every so often pat dry with a paper towel.

Preheat oven to 425 degrees.

Pour flour in a Ziploc bag. In a shallow bowl bet eggs. In another shallow bowl mix breadcrumbs, Parmesan, salt and pepper. In batched first coat eggplant slices in flour. Then dip in egg mixture and finally in breadcrumb mixture.

Place eggplant slices on olive oil sprayed baking sheets. Bake for 30 minutes, flipping after 15 minutes.

While eggplant is baking, in a large sauce pan combine all sauce ingredients. Cook on medium low until eggplant slices are baked.

Once eggplant is completed, in a 9 x 13 baking spread part of sauce on bottom of dish. Top with half of eggplant slices and then sprinkle 1 cup of mozzarella. Repeat with rest of eggplant, cheese and sauce. I use any remaining sauce for pasta.


Bake for 15 minutes until cheese is bubbly and brown. Cool for 10 minutes before serving.


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Mini Pina Colada Bundt Cakes

I  pulled a Paula Deen when making this recipe as it calls for 2 cups of butter. Sometimes you just have to go with it though. A lot of desserts would not taste like dessert if it wasn't for the butter!

My coworker is coming back from maternity leave tomorrow after 3 months so I wanted to bring in a treat for the occasion. I found this recipe for the Pina Colada Bundt Cakes on the Live Love Pasta blog. When I saw this post I immediately printed out the recipe. I love Pina Coladas. I am a fufu drink girl, so when I order a drink it is usually a Pina Colada or a strawberry daiquiri. So I figured these cakes have to be good!

They cakes came out pretty good. I will definitely make them again but I think I would add more pineapple to the batter. They came out really well for a first try though.....I have never called myself a baker by any stretch so when desserts come out of the oven not burnt to a crisp I am happy!

Mini Pina Colada Bundt Cakes
Recipe from Live Love Pasta

For the Cake:

1 cup butter, softened
11/2 cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons vanilla
2 2/3 cups all purpose flour
1 teaspoon baking powder
1 cup crushed pineapple, undrained

For the Glaze:

3 cups confectioners' sugar
5 tablespoons milk
3 tablespoons Malibu Rum

Shredded coconut for garnish

Preheat oven to 350 degrees. Grease and flour a mini bundt pan.

Using a stand mixer with the paddle attachment, cream butter and sugar together. Add eggs, egg whites and vanilla and mix until well combined.

In a medium bowl mix together flour and baking powder. Add this mixture to stand mixer gradually and combine. Add in crushed pineapple.

Pour batter into mini bundt pan. Bake for 20 minutes until golden brown.

Cool for 10 minutes before removing from pan. Then transfer for a wire cooling rack.

In a small bowl mix confectioners sugar, rum and milk until smooth. Dip tops of cakes in glaze and top with coconut if desired.

Pomegranate Wild Berry Popsicles

You all know I have a TON of cookbooks, but I also have a lot of, as my husband would say, unnecessary gadgets. So while I am trying to use all my cookbooks I am also going to try to use all my gadgets as well...to prove their worth so to speak.

The gadget that I love right now and would suggest to anyone is the Zoku Quick Pop Maker.

 This wonderful gadget makes popsicles in 8 minutes! You just put the base in the freezer for 24 hours and then you can make 3 batches of popsicles at 8 minutes per batch. The maker comes in a single pop, double pop or triple pop.

 You put the stick in first and then pour whatever combination of juices, pop, thawed ice cream or yogurt. Then watch it freeze. You can even suck out the inner juice once the outer juice has frozen and pour another kind to make a shelled popsicle. The possibilities are endless. Even Phil said he thought this gadget was cool. I think it is good to be able to get your sweet fix without over indulging.

For this round of popsicles I used POM-pomegranate juice and Silk Fruit and Protein Wild Berry mixed together. I love the flavor of the pomegranate juice in a popsicle. I will definitely be trying many different combos of these and will try to post them as I do so.

Taco Soup

I got this recipe from my mom. She always made good comfort food growing up which is probably why I like comfort food so much. I always especially liked when she made soup. She would make chicken and rice, chili, chicken noodle with homemade noodles. So I knew I would like this recipe that she gave me for Taco Soup.

The original recipe she gave me is more like a chili than a soup. I was in the mood tonight for more of a soup so I added tomato sauce and beef broth to make it a little thinner. So I guess you could say this is a Taco "Stoup" according to Rachael Ray. Thicker than a soup but thinner then a stew. Ooohhh Rachael.....she is so nerdy, but I love her anyway. I also used ground turkey instead of beef because I was trying to be a little healthier and anymore I just like ground turkey better.

I really like how this came out and will definitely be making it again. I like the use of taco seasoning because I did not have to keep adding different seasonings to get the taste I wanted, the taco seasoning was all the flavoring it needed. Thanks for this one Mom!

Taco Soup
Adapted from my Mother

1 pound ground turkey
1 packet taco seasoning
1 15.5oz can black beans, drained and rinsed
1 15.5oz can chili beans, undrained
1 14oz can tomato sauce
1 14.5oz can diced tomatoes, undrained
1 16oz bag frozen corn
2 cups beef broth
1 tablespoon garlic
1 beef bouillon cube

Brown ground turkey in a large pot or dutch oven.

Once ground turkey is browned add the rest of the ingredients and simmer for 20 minutes.

Top with your favorite toppings.

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