Friday, April 29, 2016

Cheese Stuffed Mushrooms

Soft, flavorful,cheesy mushrooms what more could you ask for in an appetizer and or side dish.  These were a hit for my and my hubster well because the girls do not like mushrooms but they were amazing so more for us!  You will not be sorry when making these.

1 Package of Baby Bella mushrooms (around 10-12)
1/4 Cup Onion and Chive Cream Cheese *soft*
4 Tablespoons Parmesan cheese
1/3 Cup Shredded Mozzarella Cheese
1 Garlic clove minced
1 Teaspoon Onion Powder


Preheat oven to 350*
Take stems out of mushrooms and place onto pan with tin foil
Mix the five ingredients together and stuff into mushrooms.
Bake for 25 minutes or until tops are brown.
Let set for 10 minutes (they are super hot and the juices can burn, be careful)

Thursday, April 28, 2016

Menu of the week

Keep a look out for these things on the blog
Ranch Chicken
Nutella Pancakes
Cucumber Salad
Corn Zucchini Cakes
Banana Cake
and a surprise healthy dessert

Saturday, April 16, 2016

Butterfinger Rice Krispies Treat

So yes I did the most amazing thing ever and I put a candy bar into a rice krispies treat probably the best thing ever I will not be going back to normal.  It is finally "hot" in Wisconsin and by hot I mean it hit 73 and we don't have the air units in yet so I had to find a non baking item so my house wouldn't heat up. Even though today I have to make homemade bread sticks and lasagna, dear lord my house will be a sweat lodge.

On a serious matter this ooey gooey treat with the amazing crunch and hint of chocolate from the Butterfinger.  It does nothing but melt in your mouth.  I know you probably don't need a recipe because most everyone knows how to make rice krispies treats but I am going to give you my amazing recipe, sounds good?  Great, I knew you wouldn't mind.

3 Tablespoons Butter
7 1/2 cups Mini Marshmallows
1 Teaspoon Vanilla
6 Cups Rice Krispies
1 bag of mini butterfingers, 11.5 ounces (chopped)

Spray or butter 9x13 pan

Melt butter and marshmallows in microwave safe bowl in 30 second increments
When all melted spray spoon or spatula and mix in vanilla
Pour in cereal and butterfingers and mix.
Place mixture into your 9x13 pan and spread out until even.
Let cool for an hour and dig in

Monday, April 11, 2016

Soft Bread Sticks

Looking for an amazing recipe for breadsticks?  Stop right here because these are to die for.  They are soft with an great flavor of garlic and Italian herbs.  You, your family and even guests will not be disappointed in these. 

It is a yeast recipe so make sure you have the time to make them  and to let them rise.  I am not even allowed to buy breadsticks anymore, my family is addicted.  So make them you will not be sorry.

Makes 12

For dough:
1 cup warm water
1 packet of quick rising yeast 
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
2 teaspoons salt
3 cups all purpose flour

For topping:
4 Tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning


In bowl add in water and yeast, mix and let sit for 5 minutes.  Then add in that bowl your sugar, butter and salt and mix.  Add in flour 1 cup at a time and knead dough for 5 minutes or until smooth

Place dough is greased bowl, cover with towel and let set in warm place for 2 hours. 

Divide dough into 12 portions and roll each one out about 6 inches long or how ever long you would like them.  Place on cooking sheets and let rise for 1 hour.

Preheat oven to 400* and bake for 10 minutes or until tops are brown.

While your breadsticks are baking make your topping, mix ingredients together.

Remove breadsticks and brush on butter topping, serve warm.

Friday, April 8, 2016

Sour Cream Donuts

Oh the glory of sour cream donuts.  These dense donuts will make anyone's morning.  I ended up making these after I went grocery shopping a realized that after I bought a container of sour cream that I already had another one here unopened so I needed to do something with it and what really can you do with sour cream?  Well donuts obviously.

These also give me memories of my Grandpa Wayne I know these were one of his favorites so it was nice making these thinking of him.

Anyways these donuts turned out amazing, soft with a slight crunch with the sweetness of the glaze and can I mention super easy since it is a no yeast dough!  Mix and fry and you are done just make sure you try to make these for the weekend they go fast.

I would also like to add that I was featured in this amazing blog.  Make sure to check it out

For Donuts

2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter room temperature
2 large egg yolks
1/2 cup sour cream
Vegetable oil for frying

For Glaze

3 1/2 cup  powdered sugar, sifted
1 1/2 teaspoons dark corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

Donut Instructions

In a bowl, sift together flour, baking powder, salt, and nutmeg.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
On a floured surface, roll out the dough to about 1/2 inch thickness. Use a donut cutter to cut out donuts or use a small cup if you have to. You should get about 12 doughnuts and holes.
Pour 2 inches of oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 1 minute, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

Glaze Instructions

Mix all ingredients in a bowl with a whisk until smooth. Place each cool donut into the glaze. Place on a wire rack above tin foil to catch any excess glaze. Let sit for 20 minutes until glaze is set. Donuts are best when eaten in the same day but you make place them an air tight container for 3 days at room temp.

Adapted by

Thursday, March 24, 2016

Chicken Spinach Pasta Bake

A quick easy healthy-ish casserole that is warm to heart and soul.  The entire family loved this and it will be a new addition to our dinner menu.  It is a creamy cheesy casserole with the fresh taste of spinach and tomatoes.  So make this for your family and devour the heck out of it.

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to package directions.
Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside.
Drain chopped spinach well
Stir in rigatoni, onion, spinach, chicken, & next 4 ingredients casserole dish
sprinkle evenly with shredded mozzarella cheese.

Bake covered at 375 for 30 minutes.
Uncover & bake 15 more minutes or until bubbly.

Recipe by

County Crock Review

I received Country Crock from the Influenster program for testing purposes.

Now I am an avid butter user, I was raised on butter and bought only butter when I moved out.  So when I got this coupon I thought why the heck not and try it with one of my cookie recipes.

I do love how it is always soft and the price difference is also amazing.

Now I made my main cookie recipe and it turn out quite different, it was more cakey and my family was not to fond of them.  I will find another use for this maybe to use on pancakes? 

I do like the taste of the margarine and as I said the price difference from butter but it just didn't do it's job with the cookies.

I will be sticking with butter.

Chocolate chip cookie recipe