Hey there friends! Did you miss me!?! (pssst, the correct answer is YESSSSS!) So, let me give the down low on my vacation. My daughter got sick the day before we left. When she finally got better my son got sick. Then I got sick when he was starting to feel a little better. It was NOT pleasant. And now I have a cold. Let's just say a sinus congestion and airplanes don't mix, avoid at all costs. It was really painful and my ears are still plugged from it. UGH! I feel a little under the weather, but I am excited for "Getting Organized Week" I have some fun things planned for you, guest posts, and freebies! YEAH! So, I am going to take a long nap and try to get better while you get ready to be inspired to live a more organized life:)
The fun starts June 6th! Grab a button to spread the word!
Tuesday, May 31, 2011
Saturday, May 28, 2011
Italian Nachos
I saw this recipe on The Cookin Mama's Blog. I decided to try it because the claim was They taste like Johnny Carino's Nacho's. We think they do.
The wonton's take awhile to fry and they need alot of attention. So I usually get the oil heating and then start browning the sausage. When the sausage is about done the oil is hot enough to start frying.
Cut the wontons diagonally to form triangles.
Turn the wonton's to brown on both sides.
Italian Nachos
by: Home Run Recipes
Vegetable or canola oil
1 pkg won tons, cut diagonally to form triangles
1 lb Italian sausage browned, or 2 cups cooked chicken pieces
1 16 ounce jar alfredo sauce, warm
1 1/2 cup mozzarella cheese, grated
1 16 ounce jar sliced pepperochini peppers ( I don't do quite that much)
3 jalapeno peppers, sliced (optional)
2 tomatoes, diced
2/3 cup sliced olives
1/2 cup shave parmesan cheese
Directions:
Heat oil in heavy saucepan or deep fryer to 350 degrees. Cook the won tons until they barely begin to brown on each side, turning as needed. They will continue to cook a few seconds after removing from the oil . They will cook fast so don't put too many in the pan at a time. Set aside on paper towels to drain.
Pile won tons on a large serving platter. Sprinkle sausage over top. Drizzle with alfredo sauce. Add the cheese, tomatoes, olives, and peppers. Top with parmesan cheese. OR you can let everyone create their own plate.
Makes 4 plates of nachos.
Cut the wontons diagonally to form triangles.
Turn the wonton's to brown on both sides.
Italian Nachos
by: Home Run Recipes
Vegetable or canola oil
1 pkg won tons, cut diagonally to form triangles
1 lb Italian sausage browned, or 2 cups cooked chicken pieces
1 16 ounce jar alfredo sauce, warm
1 1/2 cup mozzarella cheese, grated
1 16 ounce jar sliced pepperochini peppers ( I don't do quite that much)
3 jalapeno peppers, sliced (optional)
2 tomatoes, diced
2/3 cup sliced olives
1/2 cup shave parmesan cheese
Directions:
Heat oil in heavy saucepan or deep fryer to 350 degrees. Cook the won tons until they barely begin to brown on each side, turning as needed. They will continue to cook a few seconds after removing from the oil . They will cook fast so don't put too many in the pan at a time. Set aside on paper towels to drain.
Pile won tons on a large serving platter. Sprinkle sausage over top. Drizzle with alfredo sauce. Add the cheese, tomatoes, olives, and peppers. Top with parmesan cheese. OR you can let everyone create their own plate.
Makes 4 plates of nachos.
Wednesday, May 25, 2011
Nutella Cupcakes
It was last summer that I tasted Nutella for the first time. Some of you are saying WHAT. It was by choice. I knew that chocolate on a sandwich would be good and I have little self control when it comes to yummy goodness. Since it has 100 calories in 1 tablespoon and reality is I would want more then 1 tabelspoon, I just never bought it. Well, I broke down and bought some and I do LOVE IT. I still don't buy it that much because I want to dip every apple or banana in it I eat. These Nutella cup cakes are delicious. I found the recipe from Your Cup of Cake. Our family doesn't like cake, we never have cake for birthdays, but these we can't get enough of.
Here's a few tips for making great cupcakes:
1. Add a box of dry instant pudding to the dry ingredients.
2. Sift all dry ingredients together first. These helps get out any clumps and makes the ingredients light and easy to mix.
3.Mix oil and eggs together before adding to the dry ingredients. These are the two ingredients that want to mix together the least and by combining them before hand you will get a better “crumb” to your cupcake.
4. If your recipe calls for butter mix it with the sugar for at least 5 minutes. They will turn a light color and appear fluffy.
5.To make sure all your cupcakes are the same size use an ice cream scoop.
6. Remove the cupcakes from your pan right out of the oven.
7. MY FAVORITE TIP - Place them in a container with a lid and seal them in it to cool. This creates a softer and moister cupcake.
Nutella Cupcakes
by: Your Cup of Cake
Devil’s Food Cake Mix
3 eggs
½ C oil
1/4 cup milk
½ C water
1 tsp vanilla
1 C sour cream
24 tsp Nutella
(1 per cupcake)
Nutella Buttercream:
¾ C Nutella
1/4 C butter, softened
1 1/2 -2 ½ C powdered sugar
1 tsp vanilla
3-4 Tbsp heavy whipping cream
Preheat oven to 350 degrees and line 24 muffins tins. In a large bowl, whisk eggs, oil, milk, water and vanilla. Sift in cake mix and stir in sour cream. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.) Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cup.
Here's a few tips for making great cupcakes:
1. Add a box of dry instant pudding to the dry ingredients.
2. Sift all dry ingredients together first. These helps get out any clumps and makes the ingredients light and easy to mix.
3.Mix oil and eggs together before adding to the dry ingredients. These are the two ingredients that want to mix together the least and by combining them before hand you will get a better “crumb” to your cupcake.
4. If your recipe calls for butter mix it with the sugar for at least 5 minutes. They will turn a light color and appear fluffy.
5.To make sure all your cupcakes are the same size use an ice cream scoop.
6. Remove the cupcakes from your pan right out of the oven.
7. MY FAVORITE TIP - Place them in a container with a lid and seal them in it to cool. This creates a softer and moister cupcake.
Nutella Cupcakes
by: Your Cup of Cake
Devil’s Food Cake Mix
3 eggs
½ C oil
1/4 cup milk
½ C water
1 tsp vanilla
1 C sour cream
24 tsp Nutella
(1 per cupcake)
Nutella Buttercream:
¾ C Nutella
1/4 C butter, softened
1 1/2 -2 ½ C powdered sugar
1 tsp vanilla
3-4 Tbsp heavy whipping cream
Preheat oven to 350 degrees and line 24 muffins tins. In a large bowl, whisk eggs, oil, milk, water and vanilla. Sift in cake mix and stir in sour cream. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.) Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cup.
Saturday, May 21, 2011
Fruity Cheesecake
Thanks to my friend Katie at The Cookin Mama's Blog this is my favorite cheesecake recipe. This recipe is cooked at 325 not 350. Yes, from experience I made that mistake and it was super dry. I cooked it for a family get together and I was so disappointed. Don't make the same mistake I did.
Fruity Cheesecake
60 Nilla Wafers crushed (about 2 cups)
5 tbsp. butter or margarine melted
3 tbsp. sugar
4 pkg (8 oz each) cream cheese, softened (I used Philadelphia Cream Cheese)
1 c. sugar
2 tbsp. flour
1 c. sour cream
4 eggs
1 large pkg instant vanilla pudding (dry)
2 cups Cool Whip (I used more)
1 cup each blueberries, sliced strawberries, and sliced peeled kiwis
Preheat oven to 325 degrees. Line a 13x9 inch pan, with ends of foil extending over sides. Spray with Pam. (I only extended the foil over the two end sides.) Mix wafer crumbs, butter and 3 tbsp sugar. Press into the bottom of the pan. Bake 10 minutes.
Beat cream cheese, 1 c. sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.
Bake 1 hour or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles. Remove and discard foil. Place cheesecake on platter; spread with cool whip. Top with fruit just before serving. Refrigerate leftovers.
Subscribe to:
Posts (Atom)