Chicken Piccata Pasta

   Hello foodie friends! It feels like I havent blogged forever. My hubby and I were on vacation last week in California. We had some much needed alone time hanging out at the beach and acting like kids in Disneyland. We had such a great time.. but I must say it feels so good to be home. I missed my kids like CRAZY! I honestly can say that I will never step foot in Disneyland without them again. Seeing all the people there with their own kids just made me wish ours were there with us the entire time! We have already started planning our next trip there with them next Christmas. I can't wait!

   As for this delicious pasta, it really is amazing. I just love Chicken Piccata. It is one of my favorite ways to eat chicken. When I saw this pasta version on Food.com I decided it would be a great dish to make Kale for Fathers Day. So that's exactly what I did. Not only did he love it, the whole family did too! Capers MAKE this dish, so please dont be afraid of them. They are a delicious herb that make chicken piccata amazing. You can usually find them in the pickle aisle in your grocery store.  

Recipe adapted from: Food.Com

  • 2 boneless, skinless Chicken Breasts
  • 1 cup Lemon Pepper Marinade
  • 1 Tablespoon Garlic, minced

  • 2 cups Chicken Broth
  • 2 tsp Garlic, minced
  • 2 Tablespoons Butter
  • 1 Tablespoon Flour
  • 1/4 cup Capers
  • 1 Tablespoon fresh Parsley, chopped
  • 8 oz  Linguine Pasta
  • Parmesan Cheese

Directions:   Combine the lemon pepper marinade and garlic in a large ziplock bag or bowl. Add in the chicken breasts. Seal bag or cover bowl and let marinate in the refrigerator for atleast 2 hours or overnight.

Grill chicken until thorougly cooked. Set grilled chicken on a plate. Tent with foil and set aside while you make the piccata sauce.

In a medium skillet, melt the butter. Add the flour. Stir until well combined. Whisk in garlic and chicken broth. Stir in capers and parsley. Simmer over medium-high heat for atleast 10 minutes.

(While sauce is simmering you can be cooking your noodles)

When noodles are cooked and drained of water, divide evenly among four bowls. Top noodles with slices of grilled chicken. Pour piccata sauce over the chicken and linguine. Garnish with grated parmesan cheese. Enjoy!

Mandy‘s Recipe Box


White Texas Sheet Cake

   Here is an amazing cake idea for the big 4th of July celebration we'll all be having soon! I just love this holiday. Not only for the good food and fun we get to have with family and friends, but for the meaning. There is something so special about being able to celebrate our freedom. I am so grateful to be living in this country, and so VERY thankful for the soldiers who fight for our freedom every day!

   Okay, so that being said, YOU NEED TO MAKE THIS CAKE! It is so delicious. I Texas sheet cake, but had never heard of a white version until I was doing some browsing on All Recipes.com. I thought this would taste great, especially because it calls for almond extract instead of vanilla. This is such a perfect dessert that can feed a crowd. We just loved it so much, and I know you will love it too!

White Texas Sheet Cake
1 cup (2 sticks) butter
1 cup water
2 cups All-Purpose flour
2 cups white granulated sugar
2 large eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter
1/4 cup milk
4 1/2 cups Confectioners' Sugar
1/2 teaspoon almond extract

Directions:  In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  (No need to use an electric mixer!)

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 degrees F. for 20-22 minutes or until golden brown. Cool cake for about 20 minutes.

For Frosting:  In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.


Broccoli & Cheese Twice Baked Potatoes

      Remember when I was admitting my carb addiction... I wasn't kidding. Potatoes are another big love of mine. I could eat french fries all day long if they werent so dang bad for ya. These twice baked potatoes are freakin' delicious! Their a little different from the common twice-baked potato that have bacon and green onion. These ones are packed full of flavor with sour cream, ranch dressing, garlic powder and my most favorite veggie ever... broccoli. This is a perfect side dish to bring along to your 4th of July barbecue! Or if your looking for an easy dinner to make on weeknights, you could whip these up and have a side salad to go along with. When I made them for us that's exactly what we did. It was a perfect meatless, yet satisfying meal!

Broccoli & Cheese Twice Baked Potatoes
Recipe by: Once a Month Mom
8 servings
  • 4 medium Potatoes
  • 1 cup Broccoli florets, steamed (or use frozen broccoli and microwave according to pkg directions)
  • 1 1/2 cups shredded Cheddar Cheese, divided
  • 1/2 cup Ranch dressing
  • 1/2 cup Sour Cream
  • 1/2 teaspoon Garlic Powder

Directions:  Wash and poke holes in each potato. Cover each in foil. Bake at 400 degrees for an hour.
Remove from oven and unwrap the foil. Let them cool for 30 minutes.

*Use a hot pad or kitchen towel while handling the potatoes, they will be very HOT*
Cut the potatoes in half lengthwise. With a spoon, scoop out the insides leaving a 1/4 inch in the skin. Place all the scooped out middles in a large bowl. Set the potato skins onto a cookie sheet.

Mash the potatoes with a fork, mash only until lumpy, not smooth. Then add the broccoli, ranch dressing, sour cream, garlic powder and ONE cup of the shredded cheddar cheese. Mix together well.
Spoon the mixture into each of the potato skins. Top each with remaining cheddar cheese. Bake at 400 degrees for 15-20 minutes, or until cheese is melted.

Linked up at Mandy's Recipe Box


Sweet BBQ Beef Sandwiches

   I have a few delicious 4th of July recipe ideas to share with you all! I will be posting them over the next week. This first one is so easy, you will laugh, and you will LOVE it! Who doesnt love a yummy BBQ Beef sandwich!?  Okay, well maybe a vegetarian doesnt, but you know what I mean. My Mom used to make these all the time for Sunday family dinners. Feel free to use a pork roast instead if you like it more than beef.

  • 1 (2 pound) Beef Roast ( I used a Rump roast )
  • 12 ounces Root Beer ( not diet )
  • 1 (18 oz) bottle of your favorite Barbecue Sauce
  • 8 Hamburger Buns

Directions:   Place the roast in your crockpot. Pour the root beer over the top and cook on low for 8 hours.

Drain root beer and shred roast. Pour in the bottle of barbecue sauce and mix well to combine. Let cook on low another hour or so until thoroughly heated. Serve on hamburger buns.


Breakfast Burritos

   I love having breakfast for dinner. My Mom used to do it for us growing up. She would usually make us yummy pancakes. Tonight I was in the mood for more of a protein-based breakfast, so I whipped us up some breakfast burritos. These are some delicious burritos my friends. They are stuffed with crispy, cheesy, hashbrowns.. scrambled eggs and diced ham. They are so easy and fast to make. You can have these on your table, ready to eat, in less than 30 minutes!

Recipe By:  Holly Lofthouse
  • 6 Flour Tortillas
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Butter
  • 1 lb frozen Hashbrowns
  • 1 small Onion, diced
  • 1 green Bell Pepper, diced
  • 1 cup, shredded Cheese ( I used Colby & Monterey Jack)
  • 6 Eggs, beaten
  • 1/2 to 1 cup, deli Ham, cut into small cubes
  • Salt & Pepper, to taste
  • Toppings of your choice:  sour cream, salsa, ketchup.

Directions:  In a large non-stick skillet, heat the oil and butter over medium to medium-high heat. Add the diced onion and bell pepper. Stir and cook for about 5 minutes, or until soft. Stir in hashbrowns to mix in onion and bell pepper. Pack hashbrowns in an even layer in the skillet. Let cook (DONT STIR) for 5 minutes. Flip hashbrowns onto their other side and pack back in. Let cook for another 5-7 minutes, again don't stir.Continue to turn hashbrowns every 5 minutes until they start to get golden-brown and crispy.

While your hashbrowns are crisping, in another small non-stick skillet heat on medium heat. Spray with cooking spray. Pour in beaten eggs, and diced ham. Sprinkle with salt and pepper. Stir and cook until eggs are done. Remove from heat.

Once hashbrowns are crisp and golden, stir in the cheese. Stir until cheese is melted and then turn off heat. Remove from hot burner.  On each tortilla, spread an even layer of the cheesy hashbrown mixture. Top with a layer of eggs and ham. Wrap up in burrito style, and serve!


Strawberry ooey gooey Cake

   My Mom's birthday is this Tuesday June 14th, so my sisters and I decided to throw her a surprise party today! We've been scheming and planning it for a few weeks now. My sis Lindsey and I were in charge of the desserts, so of course, I chose a chocolate cake to make. Lindsey found this Strawberry Cake on The Hungry Housewife's  yummy blog! When she started describing this wonderful 'ooey gooey' cake she had found I said, "Oh, Lin, let me make it. I would ♥ to blog about it!"  So here it is. It was soooo dang yummy. And ooey gooey. And wonderful. A perfect summer dessert. Oh, and I should mention, very easy to make!

  • 1 package (18 oz) Strawberry Cake mix
  • 1/2 cup Butter, softened
  • 4 large Eggs, divided
  • 1 (8 oz) package Cream Cheese, softened
  • 1 (16 oz) box Confectioners Sugar
  • 3/4 cup chopped fresh Strawberries
  • Sweetened Whipped Cream  (optional)
  • Strawberry for garnish (optional)

Directions:  Preheat oven to 350 degrees.  Lightly grease a 9x13 baking pan.
In a large bowl combine cake mix, butter and one egg. Press mixture into pan.

In a seperate bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
Gradually beat in confectioners sugar until well combined.  Stir in the fresh strawberries.
Pour cream cheese batter over the cake mixture. Bake for 35 minutes or until center is set.

Cool completely, cut into squares to serve. Garnish with whipped cream and strawberries, if desired.


Parmesan Pull-Aparts

   I am a self proclaimed carb-o-holic. I ♥ bread! I don't know how many times I've told myself I'm going to go on a 'low carb diet', and then find myself craving carbs even more! I am definitely someone that wants what I can't have! Ha This bread is delish! Perfect with a big bowl of spaghetti, like we had tonight. Yum!

Recipe adapted from: allrecipes.com

  • 2 cans (7.5 oz each) refrigerated Homestyle Biscuits (I used Butter Lovin!)
  • 3 tablespoons Butter, melted
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon dried Parsley
  • 1 teaspoon dried Minced Onion
  • 1 tablespoon grated Parmesan Cheese
  • 1/3 cup shredded Mozzerella Cheese

Directions:   Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzerella cheese evenly over the top of the butter mixture.

Remove biscuits from cans. Place biscuits close together over the top of the cheese and butter mixture. (You might not need all the biscuits. I had a few left over that wouldnt fit)

Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!


Blogger Spotlight... 'Cook, Bake & Decorate'

   It's that time again to introduce to you another fantastic blog! I'm especially excited about this one. Her name is Muriel from Cook Bake and Decorate!  I just ♥ Muriels blog! Her blog is filled with really cute decorating ideas and a ton of yummy recipes. She definitley speaks my food language. Everything she makes I've either thought of making or have made before. She's another foodie twin of mine ; )  She has an amazing dessert to share with ya'll today, so here she is.....

  Hi everyone!  My name is Muriel Miller from the blog Cook Bake & Decorate, and I am seriously more than honored to be a guest blogger on Holly's blog today! I have loved Holly's blog from the second I came across it and have tried and LOVED so many of her recipes. It has been so much fun getting to know Holly through her wonderful blog.

  I am originally from Orem, UT but am currently living in Houston, TX right now. I have always had a passion for food and it wasn't till I got married 4 years ago that I really learned that I have a love of cooking and baking too! When I started my blog a few months back, I would have never imagined that I was going to meet so many fun and wonderful people out there that share the same passion for cooking as I do!  On my blog I also like to share fun design or decorating ideas that either I have done myself, or things that I have fallen in love with either through magazines, or photos on the web. I hope you will all stop by sometime and say Hi! And I want to give one last shout out to Holly for allowing me to share my blog with all of you! Thanks again girl! You Rock!

  Now for my recipe, I am going to share with you an amazing pie recipe that my mom has been baking for our family ever since I can remember. It has become one of my husbands favorite desserts that I bake for him and I hope it will be one that you and your families will all love!

Peanut Butter Pie:
For the Peanut Butter Goodness:
3/4 cup Peanut Butter (we prefer creamy but if you like a little crunch then use crunchy P.B.)
1 cup Powdered Sugar

For the Pudding:
3 Tbsp. Cornstarch
1 Tbsp. Flour
1/2 cup Granulated Sugar
1/8 tsp. Salt
3 cups Milk (whole milk is best)
3 Egg Yolks (save the whites for the meringue)
2 Tbsp. Butter
1 1/2 tsp. vanilla

For the Meringue:
3 Egg Whites
1/4 tsp. Cream of Tarter
1/4 cup Granulated Sugar

1. To start, mix together the peanut butter and powdered sugar till it forms into little balls. (You can add more powdered sugar if needed) Set aside. Now I just use a frozen store bought pie crust because I've actually never made a pie crust from scratch yet. (Its on my to do list) So you just take a fork and poke holes on the bottom and sides of the crust before it bakes so it bakes evenly. Bake defrosted crust @ *400 for 10-12 min. Let crust completely cool then sprinkle 1/3 of Peanut Butter Mixture on to the bottom of the crust.

2.  Now take all the ingredients for the pudding (except for the butter and vanilla) and bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. When done boiling remove from heat and stir in the butter and vanilla. Pour into the pie crust about 3/4 of the way to the top.(you may have some pudding left over) Now sprinkle another 1/3 of the P.B. mixture on top of the pudding.

3.  In a chilled bowl, beat egg whites till fluffy. Mix in the cream of tarter and sugar and beat till stiff peaks form (about 5-7 minutes) Place meringue on top of pudding and then sprinkle remaining 1/3 of P.B. mixture on top and bake @ *375 till browned on top  (about 8-10 minutes watching closely)

4. Let pie chill in refrigerator for 3-4 hours.



Better than Sex Cake

   This post officially marks the 100th post on my blog! Yay! So how about we celebrate with some cake! Cake that's better than sex to be exact! I felt a little guilty writing the title of this cake because I dont want to offend anyone, but come on, most desserts are better than sex, right ladies? ha  Sshh.. Dont tell my hubby I said that.

   This cake is divine. Lusciously divine. Rich chocolate cake, drenched in caramel sauce, chocolate covered toffee and whipped cream! Ooooh yeah  : ) 

Recipe from: allrecipes.com

  • 1 (18.25 oz) package Devil's food cake mix  (and the eggs, oil and water it calls for)
  • 1/2 can (14 oz) Sweetened Condensed milk
  • 6 oz Caramel Sauce
  • 3 Chocolate covered Toffee candy bars ( I used Skors)
  • 1 (8 oz) container frozen Cool-Whip, thawed

Directions:  Bake cake according to package directions for a 9x13 baking dish. Remove from oven and let sit for 5 minutes. Using a fork, polk holes all over the cake.

Pour the caramel sauce evenly all over the top of the cake. Then pour only half of the can of sweetened condensed milk evenly over the top of the cake. Chop up one of the candy bars, and sprinkle evenly on top. Place cake in refrigerator and let chill for a few hours to cool completely.

Remove cake from refrigerator, and spread the thawed cool-whip evenly over the top. Chop up the remaining two candy bars, and then sprinkle evenly over the entire cake. Serve!