Butter Required

BBQ Dry Rub

2010-03-16T23:21:00Z

So....the secret to the best ribs ever?.....the rub! I mix this up and store it in a ziplock bag and put that into a plastic container so it stays fresh...one recipe lasts me about 2 months during grilling season, which is (because I live in California) all year-round:)

1/2 cup + 3 TBSP brown sugar
1/2 cup + 3 TBSP white sugar
1/4 cup salt
2 1/2 TBSP black pepper
2 TBSP paprika
2 1/2 TBSP garlic powder

Mix all together and store in an airtight container.

Stuffed Chicken Alfredo

2010-02-24T23:42:00Z

What could be any better than homemade alfredo sauce you ask?? Well, how about chicken stuffed with cheese and bathing in that alfredo sauce....oh yea!!

6 boneless, skinless chicken breasts (pounded out to 1/4 inch thick)
1 cup shredded mozzarella
1 cup shredded parmesan
10 oz pkg frozen chopped spinach, defrosted and totally drained of all juice
1/2 ricotta cheese

1 recipe alfredo sauce (on this site)

Stir together the spinach, ricotta, 1/2 of the mozz and 1/2 the parmesan. Spoon this mixture down the center of your chicken breast and roll up. Place seam side down into a greased 9x13 pan. Continue with all the chicken. Now for the good part, pour the alfredo sauce over the top....yum. Sprinkle remaining parmesan and mozzarella cheeses on top. Bake at 350 for 50-60 minutes. Let it stand for 10 minutes before digging in. Serve with pasta or just on it's own, although you will need to good sopping up bread for the sauce!!

Note: If you like sausage, you can always brown 8 oz of mild Italian sausage and add that to the mixture before stuffing the chicken. Same goes for the spinach, if you're afraid of green things in your food like my husband, you can just leave it out! Enjoy!

Alfredo Sauce

2010-02-24T23:21:00Z

Oh boy...I'm going to type this up and then have to make it! My family is addicted to this sauce and anytime anyone in the house mentions this sauce, I start to drool, which is not a pretty thing! It's main ingredients are.....butter and cream! Have I mentioned my love of butter?

1/2 cup butter (yes, salted)
8 oz cream cheese

melt these 2 in a med-large saucepan over med heat, add:

2 tsp garlic powder
2 cups of heavy cream
8 oz grated parmesan cheese
1/4 tsp black pepper

On low-med heat, whisk in the cream, garlic powder, cheese and pepper until silky smooth. This sauce will thicken as it cools. Serves up great with pasta, chicken and garlic bread. You could also possibly use a large ladle and pour into your mouth, just don't let anyone see you:)

Chicken Salad Sandwiches

2010-02-07T23:39:00Z

I never understood why people put grapes in their chicken salad, it's a fruit, it should be on the plate next to my sandwich.....this is a favorite that I serve quite often, super fast to put together and yummy!!

3 cups of cooked diced chicken
1 1/2 cups celery, finely diced
2 TBSP chopped parsley
1 1/4 tsp garlic salt
3/4 tsp pepper
1 cup miracle whip....it has to be miracle whip....trust me!
2 TBSP lemon juice
1/2 cup sliced almonds
1/4 cup whipping cream, whipped stiff

Combine the first 8 ingredients and then gently fold in the whipping cream, serve on croissants.

Dr. Pepper Glazed Ham

2010-02-07T23:29:00Z

My sister Tina sent me this recipe a few years back, I now throw that little packet of glaze mix that's attached to the spiral ham in the garbage....there is no need for it when this glaze is way more yummy! Cooking the ham in an oven bag creates a super-moist ham it's the only way to do it right!!

1 cup Dr.Pepper
1 1/2 cups brown sugar
4 TBSP orange juice
4 tsp dijon mustard

1 spiral sliced, bone-in half ham (7-10lbs)

Bring glaze ingredients to a boil over med heat. Reduce heat to low and simmer until mixture is syrupy, about 8 minutes. Place ham, cutside down in an oven bag, tie it closed and cut 4 slits in the top of the bag. Heat in a 250 degree oven, 14 min per pound. Take the ham out of the oven and roll the bag back to expose ham. Add 1/2 the glaze and brush the ham, put the ham back into the oven and bake another 10 minutes. Remove from the oven again, brush on the remaining glaze, let it rest 20-30 minutes before serving.

Vanilla Rich Cake

2010-02-03T22:46:00Z

This is my husband's favorite dessert in the world...it's just cake, nothing elaborate, but he loves it!! If there is anything sneaky I need to get past him or maybe spent a little too much money during the day, this is my weapon of choice...just a little wave in front of his face and that's it. Even better...it's super-easy to make!

1 pkg yellow cake mix
1 large pkge instant vanilla pudding
1 cup sour cream
1/2 water
1/2 canola oil (or vegetable)
4 eggs
1 TBSP vanilla

1 cup mini-chocolate chips

Beat all the ingredients except chips in a mixing bowl on med speed for a full 2 minutes...(more air the better) Stir in the chips. Now I make this cake 2 ways in a bundt pan and in cupcakes. For the bundt version, grease and dust the pan with powdered sugar, pour batter in and bake at 350 for 50 minutes. Cool 10 minutes and then invert onto a platter. For cupcakes, fill cupcake liners with batter and bake at 350 for 18-20 minutes, until you can stick a toothpick in and it comes out clean. With the cupcakes, I frost them with the buttercream frosting recipe...as far as the bundt goes, it gets a vanilla butter glaze, recipe following.

Vanilla Butter Glaze:
Mix 3TBSP melted butter with 2 1/4 cups powdered sugar, 3 TBSP water and 1 1/2 tsp of vanilla. Mix until silky smooth, let it stand for 3 minutes and then drizzle on the bundt cake. Beyond rich!!

Here's the cupcakes:

Eggs

2010-02-03T17:14:00Z

My neighbors have chickens....thank heavens their rooster found a new home, he was very confused and liked to crow ALL day long. I never understood why people had chickens for pets until one day, my neighbors left town and my girls and I were in charge of taking care of the chickens. Don't get me wrong, I love animals, but chickens freak me out....the way they tilt their head in an unnatural position and stare into your soul, their creepy little dirty feet. I believe they can smell fear, so being a good mother I sent my children over to "deal" with the chickens. Chickens make a mess, they poop everywhere and they make a mess of their food, but they have one redeeming quality....eggs. My children would go "deal" with the chickens and everyday they would bring back the eggs. Everyday I would put the eggs into the fridge and stare at them....what am I going to do with these eggs? I have always bought my eggs in a gray cardboard box at the market and they were always white. These eggs were picked up out of a lavender bush and were brown. I was feeling particularly brave one day and decided this was the day the chicken eggs would be cooked and eaten... so I did, I cracked open 2 into my frying pan and was instantly amazed at the firmness of the egg-white. It didn't run all over the pan, they just fell into the pan in a pretty little oval shape and stayed there while cooking. They cooked up perfectly and the egg yolk was a brilliant yellow color, oh and the best part??? They tasted divine! So much so, that one Sunday morning my husband was making breakfast and actually fed the super-yummy-pretty-fresh eggs to my kids (who would never notice a difference) and I got upset with him and actually said....I can't believe you used MY EGGS...My husband replied "you have issues" I now guard my s-y-p-f eggs in a secret spot in the fridge so it doesn't happen again. Maybe he's right, maybe I do have issues.....I think often of getting my very own chicken, I would love to have those eggs for all of my baking, I just can't get over the freaky chicken issue.

Black and White Brownies

2010-02-03T16:47:00Z

Made these little gems yesterday and sadly....ate the entire pan before I realized I hadn't taken a picture!! If you despise white chocolate, I would not go with this recipe, as these are made out of white chocolate:) They are a fun mix-up to your usual brownies....being they are white. These make a 9x9 pan size so only 16 brownies are coming out of a batch, however they are very rich so you can cut them even smaller!

1 1/2 cups chopped white chocolate (you can use white choc chips too)
2/3 cup butter (6 TBSP)
3/4 cup white sugar
2 1/2 tsp vanilla extract
pinch of ground nutmeg
1/4 tsp salt
2 large eggs
1 1/4 cups
1/2 tsp baking powder
1 1/2 cups semi-sweet chunks ( I used the Baker's brand 1 oz squares-about 7)

Place the white chocolate and butter in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals until the chocolate is melted all the way through. Stir in the sugar. Stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm. Beat in the eggs. Whisk the flour and baking powder together, then add to the chocolate mixture, mix until well incorporated. Don't freak out, this has a different consistency so just trust me! Stir in 1 cup of the chocolate chunks. pour this into your greased 9x9 pan. Sprinkle the rest of the chunks on top. Bake at 350 for 22 minutes. Cool before cutting them, if you can wait that long!

I found this recipe on my all time favorite baking-goods online store King Arthur Flour. However I did change amount of a couple of ingredients...I'm just picky that way.

(The picture comes from their website, hence the professional picture)

Buttercream Frosting

2010-02-03T16:32:00Z

I love butter.....I know this comes as a huge surprise to all of you that visit this blog! There is nothing better than a really good buttercream frosting, I hate going to a party where they serve grocery store cake with shortening slathered on it, who decided that slapping lard on a beautiful cake was a good idea? No one likes that thick coating all over your mouth, not even cold milk can cut through that junk!! Blahh! So here is the most simple of recipes.....you can now stop buying your frosting in a cute little tub:)

1 cup salted butter softened
4 cups powdered sugar
2 tsp vanilla
1/4 cup heavy whipping cream

Cream the butter until.....creamy, add the sugar, vanilla and whipping cream. Beat until ultra smooth. I only use a stand mixer to make frosting, there is just no way to get it smooth enough, unless you work out and have really strong arms....then by all means give it a whirl! You may need to add a touch more whipping cream to make it spreadable....Store in the fridge.

That's all there is too it!!

Strawberry Scones with Lemon Curd

2010-01-11T05:27:00Z

I had a cranberry scone this morning at church and it reminded me of my strawberry ones...one of the benefits of living in California is strawberries year-round...sorry Tina and Caitlin, you'll just have to move here!

Scones:
2 cups flour
1 TBSP baking powder
1 tsp salt
1/3 cup sugar
1/4 cup salted butter, chilled and diced
3/4 cup buttermilk (for tangy scones) or heavy cream (for more creamy ones)
1 egg
1 pound (16 oz) fresh strawberries, diced

Preheat the oven to 400 degrees.

In a large bowl sift the dry ingredients together, cut in the butter using a pastry blender or 2 forks. Should be crumbly.

In another bowl, mix the egg with the liquid of your choice, then add to the dry mixture. Mix just to incorporate, do not over stir it.

Roll the strawberries in a smidge of flour, just to coat, this helps them not sink to the bottom during baking.

Now, I use an actual scone pan, if you don't have one, you can drop large tablespoons onto your cookie sheet.

Bake for 15-20 minutes until lightly browned.

Lemon Curd (yes, it's worth the work)

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup salted butter, cut into pats

You'll use a double-boiler for this, med size saucepan, water about 1-inch up the side. Bring it to a simmer. Meanwhile in a med size bowl (that can fit on your saucepan) Combine the yolks and sugar and whisk until smooth, add lemon juice and zest and whisk smooth. Once water reaches a simmer, place the bowl on top, whisk until thickened, about 8 minutes. Remove from heat and stir in butter, one pat at a time until incorporated, continue with the remaining butter. Remove into another storing container and lay plastic wrap on top of the curd. This will keep for about 2 weeks....it usually lasts about 3 days at my house...my girls like to dip their nilla wafers in it. Enjoy!

Lemon Water Punch

2010-01-11T05:01:00Z

All right, I know what you're thinking....you know how to make lemon water...but not this kind. I had this recipe from a friend way back when I first got married and it's still a favorite. It's a total surprise to all who drink it, because they're expecting one thing and get a sweet tangy lemonade....See who you can fool!!

2 cups white sugar
1 TBSP lemon extract
1 TBSP citric acid (you can find this in the spice isle, or order online I buy mine at my favorite Cash&Carry Warehouse store)
1 gallon cold water
lemon slices (if so desired)

It's best to add the ingredients to the water, as this has cracked a couple of my plastic pitchers.... Mix well and store in the fridge until serving, you can add ice, but it takes away from the ZING.....try it, you'll love it!

Homemade Oreos

2009-12-16T17:51:00Z

My first entry! I made these last night for a church event, and they were a HUGE HIT! Seriously, I didn't even get one because they were gobbled up so quickly. I love Oreos from the store, but these homemade ones are uber-yummy. I might have to make another batch for just myself...

Homemade Oreos

2 Pkgs. Betty Crocker Triple Chocolate Fudge Cake Mix
4 Eggs
1 1/2 c. shortening

Pre-heat oven to 350. Mix ingredients together in large bowl. Roll into small balls, place on cookie sheet and bake for 9 minutes.

Frosting:

8 oz. Pkg cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
4 c. powdered sugar

Mix all ingredients together and spread between two cookies. Tip: Allow enough time for cookies and frosting to settle. It hardens the frosting and won't squeeze out of the cookies when you eat them.

Happy Baking!

Butter Toffee Cookies

2009-12-10T19:59:00Z

Another Christmas favorite that graces the gift plate!

1 1/2 cups salted butter, softened
2 cups sugar
2 eggs
3 tsp vanilla
4 cups all-purpose flour
1/2 tsp salt
3 tsp baking powder
3/4 tsp baking soda
1 1/2 cups toffee bits (or the entire package)

Cream butter and sugar together, add eggs and vanilla. In a large bowl, mix flour, soda, powder, salt together with a whisk, gradually add to butter mixture and then add toffee bits.

Using a large cookie scoop, scoop and roll into a ball and roll in white sugar. Bake at 350 for 10-11 minutes until edges are just slightly browned. I sprinkle them with sugar crystals right when they come out of the oven.

Cranberry Bars

2009-12-10T19:34:00Z

These are always included on my Christmas goodie plates that I give out, they are a unique sort of bar, sweet and tangy and soo good! Gotta try them to find out....or get a Christmas plate from me:)

1 12-oz package fresh cranberries
1 cup packed brown sugar
3/4 cup water

In a saucepan, combine those 3 ingredients and cook over medium heat until the cranberries have popped and the mixture has thickened. Remove from heat and let cool.

1 yellow cake mix
3/4 cup butter, melted
2 eggs
1 cup quick oats
3/4 cup packed brown sugar
1 tsp ground ginger
1 tsp cinnamon

In a large bowl, combine, cake mix, butter and eggs. Stir in the spices, brown sugar and oats. Mix together well. Set aside 1 1/2 cups of the mixture. Spread the rest of it into the bottom of a greased 9x13 pan, pack it down to form a solid crust. Spread the cooled cranberry mixture over the top, sprinkle with the remaining 1 1/2 cup mixture.

Bake for 35 minutes at 350, until the top is lightly browned, cool completely before slicing.

I got this recipe from allrecipes.com, they cooked the cranberries in white sugar, but I love the richness the brown sugar gives them.

Sam's Gingersnaps

2009-12-10T19:14:00Z

I love gingersnaps....they make your house smell like Christmas and they practically melt in your mouth. I like my cookies soft in the inside and a little crunch when you bite into them. This took me about 8 tries to figure out the right combination for these...but I got it and am munching on them right now:)

1 1/2 cups salted butter, softened
2 cups sugar
2 eggs
1/2 cup dark molasses

4 cups all-purpose flour
2 TBSP ground ginger
4 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1 tsp salt

1 package sugared ginger-chopped into small pieces-I find it on the asian isle in the grocery store.

Beat the butter until creamy, add sugar and mix well. Add the eggs and molasses and again mix well.

In a large mixing bowl, add all the dry ingredients and whisk them together. Slowly add the flour mixture to the butter mixture until well incorporated, add the sugared ginger and mix again.

Using a medium cookie scoop, scoop and roll into a ball and roll in raw/course sugar.

Bake at 325 for 10 minutes, just until the tops start to crack a little. Remove from the oven to cool completely....yum!

Pecan Pie

2009-12-01T00:41:00Z

I'm all for a sugar rush every now and then! Pecan pie is one of those dishes where most people can handle one piece and be content.....but if you have a whole pecan pie in the house, who's to say it isn't a good late night snack?? I made my very first pecan pie this Thanksgiving...it turned out super yummy and sweet. I had no idea it was so easy to make!! I think I'll try to make pecan pie bars out of this, I just feel the sugar coming.....

1 stick of butter (salted, of course)
3/4 cup white sugar
1/4 brown sugar packed
1/2 cup light Karo syrup
1/2 cup dark Karo syrup
3 eggs beaten
1 1/2 tsp vanilla
1 1/2 cups toasted coursely chopped pecans (toasting brings out the pecan flavor, it really makes a difference)
1 9-in pie shell (unbaked)

Preheat oven to 350. In a saucepan melt butter, mix in the both sugars and both syrups. Stir over med heat until sugar dissolves (about 10-12 minutes). Turn off heat and let cool for 25 minutes, stir in vanilla and eggs (constantly stirring) until well incorporated. Place toasted pecans in the pie shell and pour the filling over the top. Bake 1 hour at 350. Make sure your using a pie shell cover or have placed foil over the crust to prevent it from browning too much. Over done pie crust is just yucky! Enjoy with vanilla ice cream, a truly decadent treat!!

Pumpkin Dessert

2009-10-19T17:19:00Z

It's October and it's a good thing that my family likes pumpkin, because I cook a lot of it during the next 2 months. This recipe is my favorite dessert during the chilly months....although we don't exactly get too chilly in California!!

1 (18.25 oz) package yellow cake mix
1/3 cup butter melted
1 egg

1 (29oz) can of pumpkin puree (not pie filling, just puree)
1/2 cup brown sugar
2/3 cup milk
3 eggs
2 TBSP pumpkin pie spice

1/4 cup butter, chilled
1/2 cup sugar
3/4 cup chopped walnuts, optional

Preheat the oven to 350 and grease a 9x13 pan.

Set aside 1 cup of the cake mix. Combine the remaining cake mix with melted butter and 1 egg, mix until well blended. Spread this mixture in the bottom of your pan.

In a large mixing bowl, combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice, mix well and pour on top of prepared crust.

In a small bowl with a pastry blender or in a food processor, combine chilled butter, sugar and reserved cake mix until it resembles course crumbles. Sprinkle over the top of the pumpkin mixture and then sprinkle walnuts (optional) on top of that.

Bake 45 minutes and serve with vanilla ice cream....or my favorite, whipping cream!

Taco Salad

2009-10-19T17:04:00Z

Okay, stick with me here....it's looks strange while you're putting it together but it is mighty tasty in the end!!!

1 1/2 pounds ground turkey or beef, whatever you prefer
16 oz jar of your favorite salsa
1 can sweet corn
1 can pinto or black beans, again, whatever you prefer
3/4 cup miracle whip....I know, odd but stick with me!
1 1/2 tsp chili powder
2 cups crushed tortilla chips
2 cups shredded co-jack cheese

1/2 head chopped romaine lettuce
1 head shredded iceberg lettuce, tossed together

Heat oven to 350. In a large skillet brown ground meat, add entire jar of salsa, corn, beans, miracle whip, chili powder. Stir until well combined. Place 1/2 of the mixture into a 2 quart casserole dish, top with half of the chips, then half the cheese. Repeat with a second layer. Bake at 350 for 25 minutes. Scoop a serving size onto your shredded lettuce, add diced avocado and sour cream.
Or you can toss it all together. That always looks messy to me, that's why I scoop onto the lettuce.

Creamed Spinach

2009-10-19T16:53:00Z

This is a must have at our Thanksgiving table for about 4 years now.

2 packages frozen spinach
3 TBSP butter
1/2 cup finely chopped shallots
1 tsp minced garlic
3/4 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/2 cup heavy cream
1 cup shredded Gruyere cheese

Melt the butter in a medium skillet over med-high heat. Add the shallots and garlic, stirring until soft, about 2 minutes. Add the spinach and cook just until the liquid is released. Add the cream, salt, pepper and nutmeg and cook until the cream is reduced by half, about 4 minutes. Place entire mixture into a baking dish and cover with the shredded cheese. Bake at 350 for 20 minutes or until cheese is golden and bubbly. Serve immediately.

This recipe hails from Melissa and is a dish I make all winter long!

Asparagus with Parmesan Crust

2009-10-19T16:43:00Z

1 pound thin asparagus spears
1 TBSP olive oil
2 oz shaved pamesan cheese (I just use a cheese slicer, the thicker the slice, less it burns)
salt and pepper
1/8 cup balsamic vinegar

Preheat oven to 450. Place asparagus onto a baking sheet and drizzle olive oil over the top. Spread the cheese onto the tops and sprinkle with salt and pepper. Make sure they're in a single layer. Bake 12-15 minutes, until cheese is melted. Sprinkle balsamic vinegar over the top and serve hot!