Tuesday, November 6, 2012

Glazed Poppy Seed Bread

I found this recipe on Pinterest and made some tonight without knowing that it was one of Ross' all time favorites! Score! Happy husband = happy wife!

Poppy Seed Bread 
Recipe adapted from Beneath My Heart (my additions indicated by *)

3 cups flour
1 1/2 t. baking powder
1 1/2 t. salt
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 T. poppy seeds
2 t. butter flavoring
2 t. vanilla
1 1/2 tsp almond extract*

Mix together the above ingredients and beat for two minutes.
Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.
Bake 1 hour at 350 degrees.

3/4 cup sugar
1/4 cup orange juice
1 1/2 t. vanilla
1 tsp almond extract*
1/2 t. butter flavoring

Mix in a glass measuring cup. Pour over hot bread when removed from the oven. Let stand for 30 minutes.

Saturday, October 6, 2012

Roasted Potatoes

This is adapted from Jamie Oliver's Perfect Roasted Potato Recipe. I found it here. I think the jewel here is the technique. The flavors can all be adapted, but the crispy outside and soft inside are perfection.


4 russet potatoes, peeled and sliced into 1 inch pieces (approximate)
Enough olive oil to lightly grease baking tray
3 springs of rosemary
2 cloves of minced garlic
More olive oil to toss the potatoes with
1 tbsp salt or to taste
Black pepper to taste
1 tsp coarse sea salt (optional)



1.  Place the potato slices in some lightly salted water and bring to a boil.  Parboil potatoes for about 5 minutes.
2.  Remove and drain.  Place potatoes in a colander and toss well to make sure the slices rub against each other.  Leave the colander with the potatoes on top of the pot and allow to steam dry.  Pre-heat the oven at 180 C/ 365 F. 
3.  Add the olive oil, garlic and rosemary leaves to the baking tray for tossing of the potatoes. Add the potato slices, sprinkle with salt and pepper, and toss well to combine.
4.  Roast in oven for about 40 minutes or until golden brown on both sides, flipping half way through.  Serve as side dish.  Sprinkle more sea salt on the top before serving.

Monday, September 10, 2012

Creamy Basalmic Dressing

This has to be the best thing I have found on Pinterest. It also happens to be my favorite salad dressing EVER of all time, without a doubt. I have made it 3 times in the past few weeks and find myself eating way more salads just so I can eat the dressing! Oh. So. Good. It keeps well in the fridge too...if you don't eat it all first.

Adapted from My Life as a Mrs.
(makes 1 2/3 cups of dressing)
4 cloves FRESH garlic, grated
3 tablespoons mayonnaise
2 tablespoons FRESH lemon juice
1 Tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons Morton's Nature's Seasoning Cavendar's Greek Seasoning
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil

Original recipe says to: Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning Greek Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking). 
I put all of the ingredients into my salad dressing bottle and shake, shake, shake!

30 Minute Yeast Rolls

Before making these, I didn't "believe in" 30 minute yeast breads. To my delight, I was totally wrong! These only took 30 minutes, from start to finish! Yep! That's it! I sprinkled garlic powder and parmesan cheese on a few of them and left the others plain. Ohhhhh yum. I also think that this would make a great base recipe for mixing in cinnamon and brown sugar or jalapenos and cheese. We took some to the neighbors so that we didn't devour the entire pan alone. So, do your family a favor and whip some up tonight for dinner! The hubby will definitely approve :)

30 Minute Rolls

Recipe from Your Homebased Mom

1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 1/2 tsp salt
1 egg
3 1/2 C bread flour (seems to work better but all purpose flour will also work)
Butter (optional)

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.  Using your dough hook, mix in the salt, egg and flour.  Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
Preheat oven to 400 degrees. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes.  Bake for 10 minutes at 400 degrees or until golden brown. Butter rolls while hot.

Friday, August 24, 2012

Cheesy Zucchini Rice

This is one of those pinterest recipes that's been floating around. The recipe is originally from Buns In My Oven and I didn't alter it one bit. I thought it was a new and creative way to use zucchini. It's similar to broccoli cheese casserole without any of the "cream of ___" soups. I went into it with mediocre expectations and was impressed with how it turned out! Ross loved it and, had Carson not been sick, I think he would have liked it, too! I'll definitely be making it again soon and I'm wondering how it would turn out with quinoa or brown rice.

  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
  • 1 cup shredded sharp cheddar
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • splash of milk, as needed
  1. Heat the olive oil in a medium sauce pan over medium heat.
  2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
  3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
  4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
  5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
  6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Fluffy Oatmeal Cookies

I found this recipe for oatmeal cookies and then altered it to my liking. I prefer to use half shortening and half butter for a fluffier cookie. They. Were. Great...So great that Ross was supposed to take them to work and we ended up eating them all on our own :\  I definitely need to keep track of this recipe!

You'll need:
1/2 cup butter, softened
1/2 cup vegetable shortening
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Optional: Chocolate chips, raisins, nuts

Make them:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. 

2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Using a small ice cream scoop, place dough onto cookie sheet. You could also roll into tablespoon sized balls.  

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sunday, July 1, 2012


I have been making lots of decorated sugar cookies lately. I have even sold some, which is super exciting for me because I love to do it!

1st Birthday Party

Baby Shower

Bachelorette Party

Father's Day

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