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5.30.2011

In-N-Out Cheeseburger




   I hope everyone had a nice, relaxing Memorial weekend. Ours was great! We took the kiddos to Las Vegas on Saturday. We spent the day shopping, eating, and hanging out. The best part was when we took them to the Mandalay Bay hotel. They have a shark reef inside that is filled with all kinds of exotic sea creatures. A golden crocodile, sea turtles, jelly fish. And of course sharks! Eeek!! It was neat. The kids had a blast, so I was happy.

   For our Memorial Day barbecue today we fired up the grill and made us some homemade In-N-Out burgers! YUM! I ♥ that place. I would eat there everyday if my arteries wouldnt clog from all the cholesterol, and my butt grow bigger from the fatty goodness. But yes, we do like to eat there every once in a while. Their cheeseburgers are thee greatest! I found this recipe for them on Skinny Kitchen. They turned out awesome!



IN-N-OUT CHEESEBURGER
  • 1 pound Lean Ground Beef
  • 1 Egg White
  • 1 small Yellow Onion grated. (1/2 a cup)
  • 1/2 tsp Lawry's Seasoning salt
  • 1/2 tsp fresh Ground Pepper
  • 1 tablespoon Worcestershire sauce
  • 6 slices American Cheese
  • 6 Hamburger Buns  (seedless)

SECRET SAUCE:
  • 1/3 cup Mayo
  • 2 tablespoons Ketchup
  • 2 teaspoons Dill Pickle Relish
  • 1 tsp Mustard
  • 1/4 tsp Paprika

TO MAKE SECRET SAUCE:  Mix all of the 'secret sauce' ingredients in a bowl. Refrigerate until ready to use.


DIRECTIONS FOR BURGERS:  In a large bowl, add ground beef, egg white, grated onion, worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 6 thin patties. Place patties on grill or skillet and cook until no longer pink on the inside. About 3-5 minutes per side. Place one piece of american cheese over the burgers during the last minute of grilling.

Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!































5.26.2011

Golden Oreo Cheesecake Bars


   Who loves cheesecake?  Me me me!! Who loves Vanilla?  My husband. I am a die hard choc-o-holic, and proud of it. Kale, not so much. He's a vanilla man. Just a simple, easy going, vanilla man. I believe the only chocolate dessert he gets excited about is chocolate chip cookies, and that's about it.

   I decided I need to make him more vanilla-based desserts, because I just love the guy, so when I saw these amazing bars over at Cookies and Cups I knew Kale would love them! They were really easy to make, and oooooh la-dee-da are they good! Mmmmmm  I guess you'll just have to make them yourself to find out  : )



GOLDEN OREO CHEESECAKE BARS
Recipe By:  Cookies and Cups
  • 28 Golden Oreos, divided 18 and 10
  • 3 tablespoons, melted Butter
  • 1 cup Caramel bits (or 24 wrapped caramels)
  • 1 tablespoon water
  • 2 pkgs (8 oz each) Cream Cheese, softened
  • 1 cup Marshmellow Fluff
  • 1 egg


Directions:   Preheat oven to 350 degrees. Crush 18 Golden Oreos (cream and all) in a large ziplock bag or a food processor, until they are very fine crumb.

Pour crumbs into a 9 inch square pan. Add 3 tablespoons melted butter and combine using the back of a spoon to mix and press firmly into the bottom of the pan. Bake crust for 10 minutes or until golden. Let cool 10-15 minutes.

While crust is cooling unwrap your caramels, or if using caramel bits, pour into a bowl and add the 1 tablespoon of water. Set aside.

Now coarsely chop the remaining 10 Oreos. Set those aside as well.

Beat the softened cream cheese and marshmellow fluff with a hand mixer on medium speed. Beat until combined and smooth, scraping down the sides half way through.
Add the egg and beat for 30 more seconds on medium speed until incorporated.

Stir in the coarsely chopped Oreos.

Pour the batter into the prepared crust. Spread evenly into the pan. Now melt your caramels and water in the microwave for 60 seconds. Stir halfway through. When melted, drop by spoonfuls onto the batter.

Using a knife, swirl the caramel into the cream cheese batter. Dont go too deep or you'll mess up the crust.
Bake for 20-25 minutes until center is set. Cool for 20 minutes on wire rack and then transfer to the refrigerator for 4-24 hours. Cut into squares when completely cooled. Enjoy!




































Mandy‘s Recipe Box

5.24.2011

Spiral Stuffed Rolls



   Oh, I looooove these rolls. Ham, cheddar cheese, broccoli, and a few other delicious ingredients are what fill the inside. They are so tasty! The original recipe calls for homemade bread dough. Since I made them on a weeknight I didnt have a lot of time, so I just used a good ol' can of Pillsbury pizza dough. It worked perfectly! 

   I remember raving about these to my co-workers when I first made them, so of course most of them tried the recipe and loved it too. These little guys are perfect for an easy, weeknight meal, and are terrific leftovers the next day! I divided the original recipe in half for my family. It made 12 rolls, so it feeds about 4-6 people. If your serving more people just double this recipe below.



Spiral Stuffed Rolls
Recipe adapted from: Mel's Kitchen Cafe
  • 1 can (13.8 oz) Refrigerated Pizza Dough
  • 6 oz Cream Cheese, softened
  • 2 Tablespoons Butter, softened
  • 1 cup chopped Ham
  • 3/4 cup finely chopped Broccoli
  • 1 cup shredded Cheese ( I used mild cheddar)
  • 1/4 cup grated Parmesan Cheese
  • 1/2 cup chopped Green Onion


Directions:   Unravel dough from can and lay out onto a greased baking sheet. Press dough out into a large rectangle. Preheat oven to 350 degrees.

In a small bowl, cream together the butter and cream cheese. Spread the cream cheese mixture evenly over the dough. Top with chopped ham, broccoli, cheese, Parmesan cheese and green onion. Roll the dough up, pinching the seam to seal. Slice the roll into one inch pieces. You should get about 12 rolls. Place the rolls onto the baking sheet. Bake for 20 minutes, until lightly browned and bubbly.


























5.22.2011

Blueberry Croissant French Toast


   Today is my Kelsey's 8th birthday. I can't believe it! She was only 2 years old when her and Kale came into my life. It's amazing how fast she has grown up. I can remember Kelseys first day of preschool like it was yesterday, and now she'll be starting 3rd grade this year. Wow. So bittersweet. She has been such a blessing in my life. I have learned so many things from raising her. I am so proud to call her my daughter : )

   I wanted to make her a special birthday breakfast, so we had this Blueberry French Toast from the The Food Nanny's wonderful cookbook. I also made some turkey-bacon to go along with it. Kels loved it! HAPPY BIRTHDAY to my sweet baby girl!!! : )



BLUEBERRY CROISSANT FRENCH TOAST
4-8 servings
  • 2 cups frozen blueberries
  • 3 eggs
  • 1 cup mik
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 medium or 8 small croissants, sliced lengthwise
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon canola oil
  • 3 heaping tablespoons brown sugar
  • 1/3 cup maple syrup


Directions:   Remove blueberries from freezer and allow to thaw on paper towels. (They dont need to be completely thaw)

Meanwhile, in a shallow bowl beat the eggs, milk, sugar, vanilla and salt with a whisk until well blended. Place both halves of one croissant into the egg mixture and soak them without oversaturating. Allow excess batter to drip back into the bowl and then transfer the halves to a platter. Spread 1/4 cup of blueberries onto one half of the croissant. Top with other half and press down firmly. Repeat with the remaining croissants.

Preheat oven to 200 degrees.

Heat 1 tablespoon of butter, and the canola oil in a large skillet over medium heat. When the butter starts to bubble, add the filled croissants. Cook until browned, about 4-6 minutes. Turn them over and cook on other side until browned, or 4-6 minutes.

Transfer the cooked croissants onto a baking sheet. Place in 200 degree oven to keep warm while you make the blueberry sauce.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the brown sugar and let the mixture foam. Then add in remaining blueberries and syrup. Stir well and let simmer 4 minutes. Place the croissants on individual plates and quickly ladle the sauce over each croissant. Serve immediatley.

























Linked up at Mandy's Recipe Box

5.18.2011

Almond Crusted Chicken with Creamy Lemon Sauce


   I LOVE this chicken. Love it, love it, love it! The name sounds pretty fancy, but it really is a simple dish to make. I am a big fan of almonds. I think they are so great in flavor. They are also very healthy for us. Their packed with Vitamins B and E, calcium, potassium and iron among other vital nutrients our bodies need. Just a handful a day will provide you with almost your daily need of protein! Pretty neat, huh! I bet you didn't think you were going to get a health lesson today, did ya? lol   Oh, and I believe this chicken would be great without the lemon sauce. It definitley is not needed to make it tasty! But it sure is good with it too! You be the judge  : )


ALMOND CRUSTED CHICKEN
Makes 4 servings
Recipe Adapted from: Recipe Girl
  • 4 boneless, skinless Chicken Breasts ( pounded thin)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 3/4 cup Flour
  • 2 eggs, beaten
  • salt & pepper
  • 2 cups Breadcrumbs (whole wheat or white)
  • 1 cup Almonds, finely chopped
LEMON SAUCE:
  • 2 tablespoons Fresh Lemon Juice
  • 1/2 cup heavy Whipping Cream
  • 1 tablespoon Dijon Mustard



DIRECTIONS:  Rinse chicken and pat dry. Dredge chicken in flour. Shake off excess. Set aside.

Beat eggs in a small bowl. Season with salt and pepper. Set aside.

In another bowl, combine breadcrumbs and almonds.  Dip chicken in egg mixture, then pat crumb/almond mixture onto chicken, coating well.

Place coated chicken on a cookie sheet and refrigerate until ready to cook.

Heat butter and oil in a large skillet over medium to medium-high heat. Add chicken and gently cook 6 minutes on each side until lightly browned and chicken is cooked through. Remove chicken from skillet onto a large serving plate or a clean cookie sheet. Keep warm.  (I put mine in my oven on a cookie sheet at 200 degrees, to keep them warm)

TO MAKE SAUCE:   Wipe skillet clean and return to heat. Add all sauce ingredients and bring to a boil. Reduce heat and stir until sauce slightly thickens. Drizzle sauce over chicken breasts. Enjoy!

**NOTE:  Garnish with a sprinkle of parsley and sliced lemon to make it perty! ; )




  












Lark's Country Heart

5.16.2011

Homemade Salsa

 
   I am really excited for this weeks recipes I'll be posting! I have a lot of tasty stuff in store for you all! : )  To start things off, I wanted to share with you this fantastic recipe for salsa. This deliciousness comes from the great Ree Drummond. This was my first try at homemade salsa. It was too simple, and sooo good!

   I will never go back to buying salsa in a bottle from the store. Okay, maybe I will every now and then, but I will definitley try to make it this way first. From start to finish, it only took 15 minutes tops, and that's because I'm slow at chopping veggies...



HOMEMADE SALSA
Recipe adapted from: Pioneer Woman
  • 1 can (28 oz) Diced Tomatoes, drained 
  • 2 cans (10 oz) Rotel (diced tomatoes w green chilies), drained
  • 1/2 cup Onion, chopped
  • 1 clove Garlic, minced
  • 1 whole Jalapeno (remove seeds), chopped
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Ground Cumin
  • 1/2 cup Cilantro
  •  juice from 1/2 a Lime


Directions:   Chop the garlic, onion and jalapeno.  Pour the canned tomatoes, rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Pulse about 9-11 times, depending on how chunky you like your salsa. Pour into a bowl. Let sit in the refrigerator for atleast an hour ( the longer it sits the better) to chill and let all the flavors blend together. Serve with tortilla chips. This salsa will stay good covered in a refrigerator for 3-4 days.

*NOTE:  This is a large batch. Depending on the size of your blender or food processor, you may have to do this in two batches.






 



5.14.2011

BBQ Chicken Panini


   The inspiration for this Panini is from this great bakery here in Southern Utah called, Great Harvest. It is one of my favorite places to eat lunch and buy homemade fresh bread. If you do not have a Panini Press, just use a skillet. It will still taste as great, it just wont have those pretty little panini press lines! Among the BBQ sauce, grilled chicken and bacon, I stuffed this baby with some red onion, lettuce and tomato. For a little tip, I use calorie-free butter spray to rub on both sides of the bread, so you get this really golden, buttery sandwich without adding anymore calories. (Yeah, like that matters with all the bacon and cheese inside. lol)  Well, atleast I try!    ; )


BBQ CHICKEN PANINI
Recipe By: Holly Lofthouse
  • Ciabatta Bread, or your favorite good quality bread
  • Grilled Chicken breasts, sliced thin  ( I marinate mine in barbecue sauce before grilling them)
  • Barbecue Sauce
  • Cooked Bacon slices
  • Sharp Cheddar cheese, sliced thin
  • Romaine lettuce
  • Tomatoes, sliced
  • Red Onion, sliced thin


Directions:   Start by pre-heating your panini press to 400 degrees, or heating a large skillet on medium-high heat.

Top one slice of Ciabatta bread with thinly sliced, grilled chicken. Pour desired amount of barbecue sauce over the chicken. Top with cooked bacon and cheddar cheese. Top with second slice of bread. Spray with butter spray on both sides of bread. Place onto your panini grill and grill until cheese has melted. ( I cooked mine for about 3 minutes)  If using a skillet, cook on each side for about 2-3 minutes, pressing sandwich down with a spatula. Cook until cheese has melted.

Carefully remove Panini from grill. Add lettuce, tomatoe and red onion. Then devour that badboy!  : )




















5.09.2011

Lemon Berry Bundt Cake


   This dessert is what I would call a little piece of heaven! Two of my favorite flavors are in this cake. Strawberry and Lemon. Mmmmmmm  They are a beautiful couple when put together   : ) 


LEMON BERRY BUNDT CAKE
12-16 servings
  • 1 box Lemon cake mix (18 oz)
  • 5 large eggs
  • 1 cup fat-free plain yogurt
  • 1/3 cup vegetable oil
  • 1 tablespoon freshly grated lemon peel
  • 8 ounces frozen, unsweetened mixed berries, thawed OR 1 1/2 cups fresh berries ( I used strawberries)
GLAZE:  
                1 cup powdered sugar
                2 tablespoons melted butter
                1-2 tablespoons lemon juice
                1 teaspoon vanilla

* If you dont want to make the glaze, you could use a can of your favorite vanilla frosting instead*


DIRECTIONS:   Preheat oven to 325 degrees. Coat 10-inch nonstick bundt pan with cooking spray.

Combine cake mix, eggs, yogurt, oil and lemon peel in a medium bowl. Beat according to package directions. Spoon half of batter evenly into prepared bundt pan. Sprinkle berries evenly over batter. Pour remaining batter evenly over berries.

Bake 52-55 minutes or until toothpick inserted comes out clean. Cool 15 minutes in pan. Gently loosen edges and center with a knife; invert onto wire rack.

FOR GLAZE:  Blend powdered sugar, butter, lemon juice and vanilla in a medium bowl. Stir until smooth. Spoon over warm cake allowing it to drizzle down the sides. Serve cake warm or at room temp! Enjoy : )























Linked up at Mandy's Recipe Box 




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