Light and Fluffy Buttermilk Pancakes

This is the closest I've been able to get to Merlins. Now if you're from Princeton, you know what I'm talking about. They have the best most fluffy and light pancakes. And they're GIANT!!! Plate Size!!! I will say this: The secret to a fluffy pancake is Butter and Buttermilk. No substitutions. If you use regular milk, you can expect a more dense pancake. Leave out the butter, and it doesn't feel the same on your tongue.

Light and Fluffy Buttermilk Pancakes

2 eggs

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

4 tablespoons butter

½ teaspoons vanilla extract

1. In a large bowl beat eggs.

2. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt.

3. Mix well until smooth and let batter set for a few minutes.

4. Heat griddle or pan over medium heat.

5. Pour ¼ cup of batter onto the griddle.

6. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat.

7. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Creamy Make-Ahead Mashed Potatoes

Creamy Make-Ahead Mashed Potatoes

5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

1. Peel and cut the potatoes into pieces that are generally the same size.

2. Bring a large pot of water to a simmer and add the potatoes.

3. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

4. Drain the potatoes in a large colander.

5. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

6. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

7. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half.

8. Mash, mash, mash!

9. Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

10. Stir well and place in a medium-sized baking dish.

11. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Creamy Ranch Chicken

I'm part of a recipe exchange group on facebook, and this recipe was shared by a friend from high school. Any time you're throwing bacon and chicken together, it's a winner for me!

Creamy Ranch Chicken

6 slices bacon

2 Tbsp. flour

1 1/4 c. milk

1 Tbsp. finely shredded Parmesean cheese

4 chicken breasts, skinless, cut into bite sized pieces

2 Tbsp. dry ranch salad dressing mix

3 c. medium egg noodles

1. Cut bacon into narrow strips.

2. In a large skillet, cook bacon over medium heat until crisp.

3. Drain bacon on paper towels, discard all but 2 tablespoons of drippings.

4. In the same skillet, cook chicken in reserved bacon drippings, turning to brown evenly, until tender and no longer pink.

5. Sprinkle flour and salad dressing mix over the chicken; stir well.

6. Stir in milk. cook and stir until thickened and bubbly.

7. Cook and stir 1 minute more. Stir in bacon.

8. Serve chicken over noodles or mashed potatoes.

9. Sprinkle with Parmesean.

NOTE: I added a few handfuls of frozen peas to this.

Icy Watermelon Cooler

I have bought so many watermelons this summer. My kids love it. It's the perfect snack on a hot day. I am always looking for new ways to use the kids favorite foods. I came up with this concoction today. It's very light tasting. Not too lemony, and has great watermelon flavor.

I will say, if you're looking for a highly sweet juice, this isn't for you. I add no sugar, so it's truly just a refreshing fruity drink.

Icy Watermelon Cooler

Chopped watermelon
Lemonade
Ice

1. Fill blender about 3/4 of the way full of watermelon.

2. Pour in about 2 cups lemonade.

3. Add in a few handfuls of ice.

4. Cover, and blend on high until slushy and liquefied!

5. Serve with a watermelon wedge!

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

1 1/3 cup sugar

2/3 cup softened butter

2 eggs

4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4 mashed, super ripe bananas

4 Tbsp milk

3 1/2 cups flour

1 cup chocolate chips

1. Cream together sugar, and butter. Add eggs in one at a time beating well after each addition.

2. Mix in baking powder, baking soda, and salt.

3. Add in mashed bananas, and milk.

4. Mix in the flour. The mixture will be super thick.

5. Stir in the chocolate chips.

6. Line muffin pan with papers, and scoop batter evenly among 24 cups.

7. Bake at 350 for 20 minutes.

Chicken Sausage with Pesto and Veggie Pasta

Yet another quick dinner option. Doesn't get much easier than a box of pasta and a jar of sauce. . .but you can dress it up a bit!!!

I did this by adding to it some light gourmet sausage and a few other simple ingredients. Start to finish. . .20 minutes!

Chicken Sausage with Pesto and Veggie Pasta

1 box of Barilla Carrot and Squash Pipe Pasta
1 jar of Classico Pesto (Of course homemade pesto is way better, but in a pinch this is great!)
1 pkg. of Light Chicken and Provolone Sausage, thinly sliced and saute'd till browned
1 diced red pepper, saute'd with the sausage
1 tsp Franks Red Hot
1/4 tsp garlic powder
Fresh grated parmesan cheese

1. Bring a large pot of water to a boil and toss in pasta.

2. Meanwhile, saute sausage and pepper until browned.

3. Once pasta is al dente drain, and toss with sausage and peppers, pesto, Franks, and garlic powder.

4. Top with grated parmesan cheese!

Sugar Glazed Carrots with Toasted Almonds

I'm a huge fan of carrots and so are my kids. . . but you can only eat so many raw carrots before it's time to find another way. So tonight, I stepped into my "Winter" cooking mode, and made some nice warm, brown sugar glazed carrots. . .and topped them with my favorite crunchy ingredient ever. Toasted almonds.

Now I'd love to tell you that the carrots are the star of the show, but they are kicked up a BIG Notch in my opinion, by adding a nutty flavor and texture with the almonds. In all honestly, I'd probably top just about any food with toasted almonds and love it. I love everything about them. . .but the smell of the house while the almonds are toasting is simply amazing.

It's a quick and easy side dish, still pretty healthy, and different than the usual carrots and dip. Try it.

Sugar Glazed Carrots with Toasted Almonds

1 bag of baby carrots, sliced in half lengthwise

1 Tbsp butter

1 Tbsp brown sugar

salt

Toasted Almonds

1. Cover carrots with water and bring to a boil. Boil for about 5-8 minutes until carrots are crisp/tender.

2. Drain carrots and set aside.

3. In the same pan, melt together butter and brown sugar.

4. Combine glaze with carrots and salt to taste. Saute for 2 minutes.

5. Toss glazed carrots with sliced toasted almonds and serve.

Mexican Chicken and Rice

We eat this at least twice a month at our house. It's a super fast, easy, and healthy, one dish meal. I also make it a lot when we're having guests over. Sometimes we just eat it with cheese, sour cream, and chips, other times we toss on some chopped tomato, green onion, or cilantro. What ever you like. This is also great on top of a bed of lettuce with with salsa or taco sauce as a dressing.

Mexican Chicken and Rice

1 onion, chopped
1 green pepper, chopped
1 10oz bag of frozen corn
1 cup chicken broth
2 cups salsa
2 cloves garlic, minced
2 cups chopped cooked chicken (or cooked ground beef if you like. I added some leftover taco meat to mine.)
2 cups minute rice
Cheese
Sour cream
Crushed Doritos or Tortilla chips

1. In a large pot, mix together onion, green pepper, chicken broth, corn, salsa, and garlic, and meat.

2. Bring to a boil. Boil for about 5 minutes then turn down heat.

3. Add in the rice, and cover and let stand for about 5 more minutes.

4. Serve in a bowl, topped with shredded cheese, sour cream, and crushed chips.

Sausage Po'Boys

As mentioned before, I'm a big fan of sandwiches. Not, however, a big sausage fan. Having said that, this is really good!!!

The last time we were at Disney World we stayed at Port Orleans French Quarter. Now we're not really "food court" people, our whole trip revolved around our 5 Star restaurant reservations, but one day, in a pinch, we hit up the hotel food court.

The day we were there, they were serving all sorts of sandwiches. My choice: The Fried Shrimp Po'Boy Sandwich. (Ah-Mazing!) Dave's choice: The Sausage Po'Boy Sandwich. Now this trip was 8 months ago. . .and Dave still has not shut up about this sandwich. So finally, I made it for him. It's not Disney. . .there's no Mickey Magic involved. . .but it's still really good!

Sausage Po'Boys

5 sausage links (The kind that are like brats. I used some Seasoned Chicken and Provolone Sausages that I found at Sam's Club.)

1/2 Onion

1/2 green pepper

1/2 red pepper

Coleslaw (I made my own, but you don't have to. Basically, you don't want to use super wet coleslaw. The crunchier the better, and not too much dressing.)

5 Sandwich Rolls or Ciabatta Rolls

Butter

Olive Oil

1. Slice sausage links on the diagonal creating large, thin, slices. Brown in a pan with a small amount of olive oil.

2. Thinly slice the peppers and onions and toss them in another skillet with about 1 Tbsp of olive oil and some salt and pepper. Cook veggies just until slightly browned and crisp/tender.

3. Cut rolls lengthwise and butter the inside. Lay rolls on heated pan, butter side down, and brown.

4. Layer bread with sausage slices, saute'd peppers and onions, and coleslaw. Top with top of bread and serve.

Cookies and Cream with Strawberries

I'm sure you've all seen the Oreo Cookies and Cream in the deli section of the grocery store. . . that they charge $4.99 for a small container of! This is exactly that. . .at far less than $4.99 a container.

If you eat it right after you make it, your cookies will be crunchy, but if you let it set for a bit, you'll get that creamy consistency with super tasty Oreo pieces. Of course, you can make this without the berries, just like the grocery store, but I LOVE it with the fresh fruit.

I have this listed "full fat" but have made this for far less calories. You can sub sugar free pudding, skim milk, reduced fat Oreos, and Fat Free Cool Whip.

Cookies and Cream with Strawberries

1 large package of Jello Instant Vanilla Pudding

2 cups milk

1 pkg. Oreo cookies, broken into small pieces

1 16oz container of Cool Whip

2 lbs of strawberries

1. Wash and slice strawberries. Once berries are sliced, set them on a towel and let the moisture soak up. This will keep the Cookies and Cream from getting watery.

2. Mix together the pudding and milk.

3. Add in all the Oreos and Cool Whip.

4. Fold mixture until all combined.

5. Add in the strawberries and fold until combined.

6. Refrigerate at least an hour before serving.

The 2:00am Burger!

This is not exactly a "recipe" . . .but it's an idea for an insanely delicious hamburger!!! My sisters and I went out for my cousin's 21st birthday to a restaurant called The Rock Bottom Brewery. The food there was SO GOOD!!!

My sister, Amanda, ordered this burger for her dinner, and we were all jealous! I knew that this is one that my husband would love. So Amanda snapped a picture of her burger with her cell phone, and proceeded to send it to all the guys. Needless to say, upon seeing the picture, Dave has been dying to eat this burger!

So finally, about a month and a half later, I finally make him his burger. . .and it was just as good as it looked!

The 2:00am Burger

4 buns, toasted
4 burgers, grilled
4 slices of cheese
8 slices of bacon
4 fried eggs
4 hash brown patties

1. Layer: Bun, hash brown patty, burger, cheese, 2 slices of bacon, fried egg, and top of bun.

2. Open wide. . .and eat up!

Carrot Cake

Carrot Cake

2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3 cups finely shredded or ground carrots
1 cup oil
4 eggs

1. Mix together flour, sugar, baking powder, baking soda, and spices.

2. Stir in carrots.

3. Mix in oil and eggs and stir until well combined.

4. Scoop into paper lined muffin pan. (Should get about 32 cupcakes.)

5. Bake at 350 for about 20 minutes.

6. Cool, and frost with Cream Cheese Buttercream


Cream Cheese Buttercream:

1 8oz pkg cream cheese
1 stick butter
1 Tbsp vanilla extract
1 bag of powdered sugar
1/4 cup of milk

1. Mix together the cream cheese and butter.

2. Add in vanilla extract.

3. Slowly mix in all the powdered sugar until combined. Mixture will be thick.

4. Drizzle in milk and continue mixing on high. (You may add more milk to get a thinner consistency.)

5. Frost cupcakes!

Fresh Fruit Pizza!

This is a summertime staple in our house. It's a cookie, topped with a homemade cream cheese fruit dip, and TONS of fresh fruit. I love it. My kids love it, and just about anyone else who's ever had it, loves it too. The cookie crust is the same recipe we use to make out cut out cookies at Christmas time. It's the best cookie dough ever. Not even kidding, before you pop this baby in the over, try the cookie dough. (Yes I know the whole "raw egg" thing is an issue for some, but this cookie dough is so good it's worth the special trip to get the pasteurized eggs.)

Fresh Fruit Pizza!

COOKIE CRUST:
1 cup butter
1 1/2 cup powder sugar
1 egg
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour

FRUIT DIP:
1 8oz brick cream cheese
1 small container of marshmallow creme
1/2 cup powdered sugar
1 tsp vanilla extract

1. Cream together butter and powder sugar.

2. Add in egg and beat until smooth and creamy.

3. Mix in baking soda, cream of tartar, vanilla, and almond extracts.

4. Press cookie dough into a bar pan, spreading evenly.

5. Bake at 375 for 10 to 13 minutes. Cool Completely.

6. Mix together all ingredients for the fruit dip.

7. Spread over the top of the cookie crust.

8. Top with assorted fresh fruit. (I always use strawberries, raspberries, blueberries, peaches, mandarin oranges, and kiwi.)

Jimmy Johns California Beach Club: The remix

OK, before you read, know this: It's only a sandwich. Nothing special, not necesarily a "recipe" even, but if you've never had it. . .here you go.

I'm sure you've all been to Jimmy John's. . .and if you're lucky, you've all tried the number 11! The California Beach Club. Turkey, cheese, sprouts, cucumbers, tomato, and my fave: Avocado. It is amazing. Yes, I know, it's only a sandwich, but I happen to LOVE sandwiches. My husband and I recently had a conversation about our mutual love of sandwiches. "If you could only eat one kind of food, for the rest of your life, what would it be?" That's simple, "Sandwiches!" You can do anything with them! Hot sandwiches, cold sandwiches, open-faced sandwiches, sub sandwiches, panini sandwiches. . .the list goes on. You gotta try the Jimmy Johns version. You can't beat their bread, but when preparing for a crowd, make these!!!

I made them on croissants, but normally I'll buy a big loaf of french bread at Sam's Club, and make them that way.

California Beach Club

Croissants or French Bread

Turkey

Provolone Cheese ( I did provolone and cheddar)

Thinly sliced Cucumbers

Thinly sliced Tomato

Alfalfa Sprouts

Shredded Lettuce

Mayo

Avocado

Salt, Pepper, and Garlic Powder

Few shakes of lime juice

1. Mash up your avocado with salt and pepper. Add in some garlic powder and lime juice.

2. Spread the bottom half of you sandwich with Avocado Spread.

3. Spread the top half of your sandwich with mayo.

4. On the bottom of the sandwich, layer cheese, turkey, cucumber, tomato, alfalfa sprouts, and lettuce.

5. Fold sandwich shut, and CHOW DOWN!

Snickerdoodle Cupcakes

I made these cupcakes for Dave's brother Steve's birthday party. I'm not the hugest fan of cinnamon flavored things, but Dave and most of his family are. I thought that these were something different and unique, and ended up being SUPER GOOD!

We celebrated his birthday at a bar and there were quite a few people there, all who tried and ate more than one of these! I had someone from a local radio station come up and tell me they were "Heaven in her mouth." So the next time you're craving something cinnamony. . .MAKE THESE!

CUPCAKES:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

1. Preheat oven to 350 degrees.

2. Line standard muffin tins with paper liners.

3. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

4. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

6. Beat in vanilla. Reduce speed to low.

7. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

8. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

9. Transfer tins to wire racks to cool completely before removing cupcakes.

10. Frost with Cinnamon Cream Cheese Buttercream and Decorate with Snickerdoodle Cookies.

CINNAMON CREAM CHEESE BUTTERCREAM:

1 8oz brick of cream cheese

1 stick of butter

1 tbsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

7 cups powdered sugar

Milk

1. Cream together cream cheese and butter.

2. Add in vanilla, cinnamon, and salt.

3. Slowly mix in powdered sugar and thin with a Tbsp or so of milk. You can add more sugar if it's too runny.

4. Whip on high speed until light and fluffy.

SNICKERDOODLE COOKIES:

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

1. Preheat the oven to 400 degrees.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar.

4. Beat on medium speed until light and fluffy, about 2 minutes.

5. Scrape down sides of bowl. Add eggs, and beat to combine.

6. Add dry ingredients, and beat to combine.

7. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.

8. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar.

9. Place about 2 inches apart on the prepared baking sheets.

10. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.

Chocolate Malt Cake

My Dad is a HUGE chocolate cake fan. So naturally, I had to bake a chocolate cake for Fathers Day. He's also a big fan of Whoppers, hence the Chocolate Malt Cake. Enjoy!

Chocolate Malt Cake:

2 1/4 c. flour

1 1/4 c. sugar

3/4 c. unsweetened cocoa

1 1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. milk

1 c. malted milk powder

1 c. vegetable oil

3 large eggs

1 c. sour cream

1 tsp. vanilla extract

Malt icing (see recipe below)

Chocolate ganache (see recipe below)

Malted milk balls (Whoppers)

1. Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want).

2. In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

3. In a small bowl, combine milk and malted milk powder, stirring to dissolve.

4. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth.

5. Add sour cream and vanilla, beating just until combined.

6. Pour batter evenly into prepared pans and bake for 20 minutes.

7. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks.

8. Frost cakes, pour on ganache (after you pour the ganache over the cake.

9. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:

(this makes a lot of frosting... the original recipe makes a little less but I made extra for the layers. The frosting is so good!)

1 1/2 c. butter, softened

3/4 c. unsweetened cocoa powder

1 1/4 c. heavy whipping cream

3/4 c. milted milk powder

7 1/2 c. powdered sugar

1. In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.

2. In a small bowl, combine cream and malted milk powder, stirring to dissolve.

3. Add cream mixture to butter mixture, beating at low speed to combine.

4. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)

2 c. heavy whipping cream

1. Place the chopped chocolate into a medium-sized bowl.

2. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.

3. Pour the cream over the chocolate and let stand for 30 seconds or so.

4. Stir until mixture is smooth.

5. Use as is for glazing.

Garlic Chicken Mozzarella Sandwiches

Now don't get down on me about the calorie count of this sucker! It's a whopper, but boy is it tasty! I served these open faced, and ate just one. My husband however, had three. The garlic toast is perfect for soaking up all that spaghetti sauce, and topped with thick slices of the Mozzarella cheese, it's melty, gooey, and tasty!

The funny thing is, I NEVER buy Texas Toast. I rarely be anything in a box or prepackaged, but I had a coupon, and thought I'd grab a box. It was less than a dollar! My husband loved it, and the kids were obsessed with the garlicy bread.

Garlic Chicken Mozzarella Sandwiches

2 frozen chicken breasts, seasoned, grilled, and thinly sliced

1 jar spaghetti sauce

1 box (8 pieces) of Light Texas Garlic Toast

16 slices of Bellgioso Fresh Mozzarella Cheese

1. Prepare Texas Toast as directed on the box. I bought the light kind and according to someone whose had the regular variety, the only difference is the amount of butter. The light kind was half the calories, and in my opinion, very good.

2. While your toast is baking, combine the chicken and spaghetti sauce in a sauce pan. Cook over medium heat until heated through.

3. Once chicken and toast are done, assemble your sandwiches. 1 piece of toast, topped with about 1/3 cup of the chicken/sauce mixture, and topped with 2 thick slices of cheese.

4. Bake for about 5-7 minutes until the cheese is melted and gooey.

Gabby's Birthday Cupcakes

How cute are these? They're a classic Vanilla Cake with a Sweet Vanilla Buttercream Frosting! I made them for a friend's daughters birthday! She loved them!

Triple Chocolate Cupcakes

Triple Chocolate Cupcakes:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream

1. Cream together butter and brown sugar and vanilla.

2. Add in eggs, one at a time.

3. Stir in vanilla.

4. In a separate bowl combine flour, cocoa, and baking soda.

5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.

6. Scoop into a muffin pan lined with cupcake papers, mostly full.

7. Bake at 350 for about 18 to 20 minutes or until set.

8. Cool and Frost!

Old-Fashioned Chocolate Frosting:
16 ounces semisweet chocolate, finely chopped
8 Tbs unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

1. Melt Chocolate in microwave until smooth.

2. Meanwhile, heat butter in small saucepan over medium-low heat until melted.

3. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.

4. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.

5. Place bowl in refrigerator and cool until thickened.

6. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.

Garden Party Cupcakes

Garden Party Cupcakes

How cute are these? I mean seriously? Adorable! They are so pretty! A really good friend of mine recommended me to a friend of hers and that friend wanted cupcakes. I asked her what the theme of the party was and she said it was a flower garden party. Everything was pink. I thought of these cupcakes right away and had to make them.
She needed 24 cupcakes. They were VERY time consuming to make, but so darn cute! I don't see myself making too many of these, but on rare occasions, I'll make them again. My sister in law thought red ones would be pretty for Christmas and look like poinsettias. I may have to do that.
The petals are made of mini marshmallows, cut on the diagaonal, and dipped in colored sugar. It took me 22 marshmallows per cupcake to make these! And if you don't work fast enough, the marshmallows dry out. Now once the marshmallows are on the cupcake, they stay nice and soft because of the moisture in the buttercream.
All said and done, these are a HUGE pain in the rear end to make, but well worth the effort!

Grilled BBQ Ranch Chicken Sandwiches

I'm always looking for ways to stretch our budget when it comes to meals. There's no need to put an entire chicken breast on a sandwich when you can slice it and serve it that way. This sandwich is always a hit at our house. With the char-grilled taste of the chicken, combined with sweet BBQ sauce and spicy ranch dressing, it pleases everyone!

Grilled BBQ Ranch Chicken Sandwiches

2 large chicken breasts (I buy the bags of chicken in the frozen section of grocery store.)

BBQ Sauce

4 buns

lettuce

Tomato Slices

Southwest Tortilla Strips (In salad dressing aisle near croutons.)

Ranch Dressing

1. Season chicken with salt and pepper and grill.

2. Let chicken set for a bit and slice it thinly.

3. Toss with BBQ sauce to coat. (My favorite brand is Sweet Baby Ray's.)

4. Meanwhile, when the grill is still hot, lightly toast buns.

5. Layer Bun with BBQ chicken, lettuce, tomato, Tortilla Strips, and ranch dressing.