Wednesday, December 18, 2013

Eggnog Holiday Cookies

I love Eggnog
It reminds me of the Holidays
These are the perfect Holiday Cookie
People who don't like Egg Nog like these.


2 1/4 C Flour
1 tsp Baking Powder
1 tsp Cinnamon
1 1/4 C Sugar
3/4 C Butter, slightly softened
2 Egg Yolks
1 tsp Vanilla
1/2 C Eggnog


1 1/4 C Powdered Sugar
3 Tbs Eggnot
Ground Nutmeg (for garnish)


Preheat oven to 350* F
In a Medium Bowl whisk together Flour, Baking Powder, Cinnamon, and Nutmeg.
Set Aside. 

In a Large Bowl cream Butter and Sugar together. 
Add Egg Yolks and Vanilla to mixture and beat until Smooth.
Add Eggnog and mix until smooth and creamy.
Slowly add Flour mixture into the eggnog mixture.
Stir until combined.
Chill for about 20 minutes.

Line Baking Sheet and drop spoonfuls of dough onto cookie sheet.
(I used a tbs for each cookie)
Bake for 18-22 minutes or until bottoms are lightly browned.
(mine took closer to 16)
Do not over cook. Remove from pan and cool.

Prepare icing by mixing Powdered Sugar and Egg Nog together.
Add more of either for desired consistency.

Drizzle icing on cooled cookies and sprinkle with Nutmeg.

Done and oh so Yum!

Wednesday, December 4, 2013

Honey-Lime Quinoa Stuffed Sweet Potatoes

I made these last night for Taylor.
Oh my goodness, so good!
We both agreed it had to be saved for later.
Perfect mix of sweet and savory.
Also really really easy.

4 medium Sweet Potatoes.
1 C uncooked Quinoa
1 3/4 C Vegetable Broth
1 tbsp Olive Oil
1 C chopped Yellow Onion
1 Garlic Clove
1 (15 oz) can Black Beans (drained/rinsed)
1 1/2 C Frozen Corn (thawed)
1/2 tsp ground Cumin
1/2 tsp ground Paprika
1/4 tsp ground Coriander
1/8 tsp Cayenne Pepper
3 1/2 tbsp Lime Juice
3 1/2 tbsp Honey
Salt and Pepper
3 tbsp Cilantro, plus some for garnish
1/2 C shredded Monterey Jack cheese
Optional- Sour Cream or Salsa for serving

Preheat oven to 400 degrees. Wash Sweet Potatoes and pierce with fork several times.
Put on a baking sheet and bake until tender ~50 minutes

While Potatoes are cooking.
Mix Quinoa and Broth in a medium sauce pan. Bring to boil.
Once boiling, reduce heat to low and cover.
Simmer 15 minutes, or until fluffy.

In a skillet heat Oil over medium-high heat.
Once hot, add onion and saute until tender, add garlic during last 30 seconds.
Add onion mixture to cooked quinoa, along with Black Beans, Corn, Cumin,
Paprika, Coriander, Cayenne, Lime Juice, Honey, and 3 tbsp chopped Cilantro.
Toss mixture, season with Salt and Pepper to taste.

Cut cooked Potatoes in half and scoop out some of the inside to create a bowl.
Fill Potatoes with Quinoa mixture.
Sprinkle tops with Cheese.
Broil in oven until cheese has melted.
Serve warm.

I had extra Quinoa mixture, so I just put it in the fridge along with what I had scooped out of the sweet potatoes to eat as left-overs. :)

Recipe From: Cooking Classy

Tuesday, October 29, 2013

Vanilla Steamer

Cold Night
Warm Drink
Cozy Flavor
Easy to Make

4 C Milk
1/3 C Sugar
1/3 tsp Salt
2 tsp Vanilla

Mix all ingredients in a microwave safe bowl

Microwave for 5 minutes.


This is my little rip-off of a Starbucks and a Kneaders or anywhere else Steamer.
Also, a whole lot cheaper.

Recipe From: Laugh With Us

Sunday, October 20, 2013

Homemade Fresh Pumpkin Pie

I have never made a pie before.
Especially a pumpkin pie, from scratch.
I thought this was so fun, and pretty easy.
It also tasted delicious, and is perfect for the season!

This Recipe Makes 2, 9-inch Pies

2 2/3 C All-Purpose Flour
1 tsp Salt
1 C Shortening
1/2 C cold Water
2 1/2 - 3 C mashed, cooked Pumpkin (about a 2 lb Pie Pumpkin)
1 can(12 fl. oz.) Evaporated Milk
2 Eggs, beaten
3/4 C packed Brown Sugar
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 tsp ground Nutmeg
1/2 tsp Salt

Step 1
 Halve Pumpkin, scoop out seeds and stringy portions. 
Cut Pumpkin into chunks.
In saucepan boil about 1 inch of water. Add pumpkin.
Reduce heat and simmer for about 30 minutes or until tender.
Drain, cool and remove the peel.
Mash with a potato masher.

Step 2
While Pumpkin is cooking
Preheat oven to 400 degrees
Prepare Pie crust by mixing together Flour and Salt.
Cut Shortening into flour, add 1 tablespoon of water to mixture
at a time.
Mix dough until dough is moist enough to hold together.

Step 3
Shape dough into a ball with lightly floured hands.
On a floured board roll half of the dough out to about 1/8 inch thick.
With a sharp knife, cut dough about 1 1/2 inch larger 
than the upside down pie pan.
Transfer crust into pie tin. 
(I flipped the board and pie tin over upright so it fell in)
Repeat with rest of dough.

Step 4
To make the pie filling
In a large bowl beat Pumpkin with Evaporated Milk, Eggs, Brown Sugar,
Cinnamon, Ginger, Nutmeg and Salt on medium speed.
Mix well. Pour into prepared crusts.

Step 5
Bake 40 minutes or when a knife is inserted 1 inch from the edge,
it comes out clean.

Enjoy!! It's so yummy! Especially Topped with some Homemade Whipped Cream

Recipe from: All Recipes

Saturday, October 19, 2013

Indian Butter Chicken

I don't even want to know how many calories is in this.
All I know, is that it is DELICIOUS!
I had been craving indian food for months,
and this was the perfect fix. 

1 Cup Butter
1 Onion, minced
1 Tbs Garlic, minced
1(15 oz) can Tomato Sauce
3 Cups Heavy Cream
2 tsp Salt
1 tsp Cayenne Pepper
1 tsp Garam Masala
1 1/2 lbs bonless, skinless chicken breast, cut into bite-sized chunks
2 tbs Vegetable Oil
2 tbs Tandoori Masala

Step 1:
Preheat oven to 375 degrees
Melt a few tablespoons of butter in a skillet, over medium heat.
Stir in Onion and Garlic. 
Cook slowly until onion caramelizes to dark brown.(about 15 min.)

Step 2:
Meanwhile melt remaining butter in a saucepan over med-high heat
along with: Tomato Sauce, Heavy Cream, Salt, Cayenne Pepper, and Garam Masala.
Bring to simmer, reduce to med-low heat.
Cover, and simmer for 30 minutes, stirring occasionally.
When done stir in Carmelized Onions.

Step 3:
While sauce is simmering, toss cubed Chicken Breast with Vegetable Oil,
then season with Tandoori Masala. 
Spread onto a baking sheet. 
Bake in pre-heated oven until no longer pink in center.(about 12 minutes)

Step 4:
Once chicken is done, add the chicken to the sauce.
Simmer for about 5 minutes before serving.

I served it with White Rice and Naan Bread.
Taylor and I loved it.

Saturday, September 21, 2013

Mini Cinnamon Rolls

I love Cinnamon Rolls
I never make them because it takes too long.
These are super EASY and DELICIOUS
New Favorite Breakfast Recipe

1- 8oz tube Crescent Roll Dough
2 tablespoons Butter
Brown Sugar

Preheat Oven according to Crescent Roll Dough Package Directions.
Layout half the dough(4 triangles) and pinch all the seams together.
Flip and pinch the other side.

Use a rolling pin to smooth seams and roll into a square, about 1/4'' thick.
(I didn't roll mine out very much)

Melt and Brush half of the Butter.
Sprinkle with as much Cinnamon and Brown Sugar as you want.
Roll into a log, and cut into 6-8 pieces.
Repeat with rest of Crescents.

Place Mini Cinnamon Rolls into a non-stick sprayed mini muffin tin.
Bake according to Package Directions.

While baking Make your Maple Icing.

1 teaspoon Maple Syrup
1 tablespoon Skim Milk
3/4 cup Powdered Sugar

Whisk together Maple Syrup and Milk in a bowl.
Add in Powdered Sugar until desired consistency.

Drizzle over Warm Cinnamon Rolls

Oh my goodness, to die for.

Recipe From: Iowa Girl Eats

Friday, September 20, 2013

Moroccan Grilled Salmon

I haven't had fish for a while.
I have never cooked fish before.
It was delicious.

1/2 cup Plain Yogurt
Juice of 1 Lemon
1 tablespoon Olive Oil + more for the Grill
2-3 cloves Garlic, smashed
1 1/2 teaspoons ground Coriander
1 1/2 teaspoons ground Cumin
Salt & Pepper to Taste
4 6-ounce skinless Salmon Fillets

Stir together Yogurt, Lemon, Olive Oil, Garlic, Coriander, Cumin,
~1/4 teaspoon Salt&Pepper to taste in a Small Bowl

Pour about half of the sauce in a large Resealable Plastic Bag.
Add Salmon to bag, turn to coat with Marinade.
Refrigerate 20-30 minutes, turning bag over once.
(refrigerate remaining sauce)

Heat grill to Medium-High. Remove Salmon from Marinade.
Lightly Oil Grill and add Salmon.
Cook turning once until browned on the outside and opaque in the center
4-6 minutes per side. 
Serve with Yogurt Sauce.

Tay and I really really liked it.
Served with Garlic Mashed Potatoes, Broccoli, and Orange Slices
Tay especially liked being the Grill Master.

Recipe from: Food Network

Friday, September 13, 2013

Coffee Cake Cookies

Coffee Cake Cookies
These are SO good.
I love the crumbled topping the most.
They even stay soft.


1/2 cup Butter, softened
1/3 cup Brown Sugar
1/3 cup granulated Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 2/3 cup Flour

10 tablespoons Butter
1/3 cup Shortening
1 cup light Brown Sugar
1/2 cup granulated Sugar
1 1/2 tsp Cinnamon
2 Eggs
2 teaspoons Vanilla
2 teaspoons Baking Powder
1 teaspoon Salt
3 1/3 cup Flour

Optional ~ 1/2 cup Powdered Sugar for dusting

Preheat oven to 350*F
line cookie sheet with parchment paper or silicone liner, or spray. set aside.

STEP 2-Crumb Topping
Mix together all of the crumb ingredients together in a medium bowl.
Cut with fork until evenly mixed. Refrigerate while making Cookie Dough.
(I only needed about half of what the recipe calls for)

STEP 3-Cookie Dough
+Mix together Butter, Shortening and both Sugars for 1-2 min on medium speed until smooth.

+Add in Cinnamon, Eggs, and Vanilla and continue mixing until evenly combined.

+Turn mixer on low and mix in Baking Powder, Salt, and flour. Until Dough comes together.
(mine was still a little crumbly)
-I refrigerated my dough for a little while, since I only used butter and not shortening.-

+Scoop out Cookie Dough(~2 tablespoons) in balls and indent the middle.

+Put Crumb Topping(~1 tablespoon) in the indentation.

Bake Cookies for 9-10 minutes, or until edges start to get golden.
Remove and allow to cool on Pan before moving to a Wire Rack to finish cooling.

Sprinkle with Powdered Sugar.

Devour these Lovelies

Recipe from: Cookies and Cups

Wednesday, September 11, 2013

Florentine Turkey Meatloaf

I made this for Tay and I
SOOO good.
He wanted to make sure I saved the recipe.
It is also pretty easy, and fancy looking.


1 1/4 pounds Ground Turkey
1 Cup Marinara Sauce
1/2 Cup Italian-Seasoned Bread Crumbs
1/2 C finely chopped Onion
2 Eggs, beaten or 1 Egg and 2 Egg Whites
2 tablespoons grated Parmesan Cheese
1/2 teaspoon Fennel Seed
1 package (10 ounces) Chopped Spinach, thawed and drained
3/4 cup shredded Mozzarella Cheese

Heat oven to 350*F. Spray an 8-inch loaf pan with Cooking Spray

Mix Turkey, 1/4 C Sauce, Bread Crumbs, Onion, Eggs, Parmesan Cheese, 
and Fennel Seed in a large Bowl

Press half of the Turkey Mixture into the pan, and press a 1-inch indentation down the center.

Stir the Spinach and Mozzarella Cheese in a medium bowl.
Spoon mixture into the indentation, mounding in the center.
Press the remaining Turkey Mixture over the filling.
Make sure the edges are sealed.

Bake for 45 minutes. Spoon remaining Sauce over the Meatloaf.
Bake for 15 more minutes, or until cooked through.

let stand for 10 minutes before slicing.

Bon App├ętit!

Tuesday, July 9, 2013

I Made a Barbie Towel

I saw my roommate Nike Cleverly
with a super cute towel that stayed up on it's own.
It gave me the idea to make my own!
Like one I had for my barbies.
Barbie Towel

What You Need
1 Bath Towel- you want it wide enough so folded over about 2 inches it's still long enough.
(mine was 30inx54in)
Sew On Velcro: I got the widest I could find (2in)
Heavy Stretch Waistband Elastic: widest I could find (1 1/2' in)
Thread: A matching color
Ribbon: If you want some decoration

Step One
Take towel and fold over one edge(long edge)
Wide enough that the elastic can fit inside.
Pin and Sew

Step Two
Put elastic around body on top of chest.(where you want your towel to sit)
Measure how long it needs to be to go around, tight but not too tight.

Step Three
Place a diaper pin, or big safety pin on one end.
Thread through newly sewn opening. 
Stop when end of the elastic is at the end of the towel and sew down.

Step Four
Continue to pull elastic through towel until about 4-6 inches are left on the end.
sew down elastic

Step Five
Sew on Velcro. Rough side onto the leftover 6 inches.
I sewed along the edges
Fuzzy side onto the opposite end(about 8 inches)
 on the opposite side(so when you wrap it around it connects)
I sewed this in vertical lines so that it could still scrunch up with the towel.


I added a bit of ribbion to the edge of the towel for decoration:

Wednesday, June 19, 2013

Old-Time Homemade Lemonade

This recipe is easy and delicious.
Perfect for a summer afternoon.


5 Lemons
1 1/4 C White Sugar
5 C Water

Step 1:
Peel off the rinds/or peel of the lemons.
Cut into about half inch slices.
Place into Bowl.
Cover with Sugar and let sit for 1 hr.
No need to Mix!
This lets the Sugar soak up the Lemon Oil.

Step 2:
Boil Water and then pour over lemon and Sugar.
Let cool for 20 minutes. Then remove the rinds.
While Waiting, juice the lemons.

Step 3:
Pour lemon juice through a strainer into the sugar mixture.
Put it in the fridge until chilled to perfection.