Friday, December 31, 2010

Cane's Sauce Knock-Off

I ate at my first Cane's early in my college career while visiting some friends in Baton Rouge. It was love at first bite with not only the chicken but also the sauce!  As I was browsing some blogs, I found a make-shift recipe that claimed to replicate the delicious Cane's sauce. I must admit that it is dangerously close.

You probably even have all of the ingredients sitting in your fridge and cupboard. Just try it:)!
 So simple. Just throw it all in a big bowl. Mix. And let it sit. Supposedly the longer it sits, the better it gets.
 Then grab some chicken and start to dippin.

1/2 cup mayo
1/4 cup ketchup
1/2 tsp garlic powder
1/4 tsp Worcestershire sauce
1/2-1 tsp black pepper

Mix together all ingredients, blend well. Refrigerate for at least 2 hours prior to use. Serve with chicken!

Monday, December 13, 2010

Spinach Soup

Thank you Pioneer Woman for showing me this green delicacy! PW's spinach soup looked much greener and tasty, but I guess that's why she has a cookbook! Despite my "chunky" looking spinach soup, it was still delicious.
If you have an Aldi in your area you must go. A bag of spinach is .64 cents (regular price)!
The green color was so beautiful that I stared at it over and over and over again.
Here's the recipe. Don't forget to check your teeth after eating a couple of bowls!


* 2 Tablespoons Olive Oil
* 10 ounces, weight Spinach
* 2 cloves Garlic, Finely Minced
* 4 Tablespoons Butter
* ½ whole Medium Onion
* ¼ cups Flour
* 5 cups Whole Milk
* 2 teaspoons Kosher Salt
* ½ teaspoons Cayenne Pepper (Optional)
* Freshly Ground Black Pepper
* 4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)

Preparation Instructions

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.

In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.

Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.

Saturday, December 4, 2010


I love Italian food, but sometimes I am just too cheap to go to Carrabas or Olive Garden. Why not make some lasagna at home for at least half the price and have a vat left over for the next day and the next.

Then you combine the egg and cottage cheese.
Throw in some mozarella and parmesan.
Now it's time to start putting this bad boy together. Put in a layer of marinara sauce.
Add a layer of noodles (I used the no boil kind because I'm lazy). Then top with your cottage cheese mixture, meat, mozarella cheese and cup of sauce.
Keep doing that for a while or until your pan gets full:). Specific details below.

1 box Barilla Lasagna
2 eggs
15 ounce cottage cheese
4 cups (16 oz) shredded mozarella (divided)
1/2 cup grated parmesan cheese
1 lb ground beef (cook, crumble and drain)
2 jars of marinara sauce (I used Kroger brand)

In medium bowl, beat eggs. Stir in cottage cheese, 2 cups of mozzarella and the parmesan.

To assemble:
1. Spread 1 cup of sauce on the bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of cottage cheese mixture, half of browned meat, 1 cup of mozzarella, and 1 cup of sauce.
3. Layer 4 uncooked sheets, 1/3 cottage cheese mixture and 1-1/2 cups of sauce.
4. Layer 4 uncooked sheets, the remaining cottage cheese and browned meat, and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.

Bake, covered with foil for 50-60 minutes. Uncover and cook until cheese is melted (about 5 minutes). Let stand for 15 minutes before cutting.

Sunday, November 28, 2010

Bacon & Onion Potatoes

Photo Credit Picky Palate

Yet again, it seems that I am obsessed with the Picky Palate. We have potatoes very often around our house and I get tired of the same 'ole drill. This recipe was great. Easy and delish!

Bacon and Onion Pan Fried Potatoes

1 lb fingerling potatoes
1/2 lb applewood smoked bacon, sliced into 1/2 inch pieces
1 Tablespoon butter
2 Tablespoons reserved bacon drippings
1/2 Cup fresh chopped onion
1 Tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 Cup fresh chopped parsley

1.  Boil potatoes for 10 minutes or until fork tender.  Drain and slice lengthwise.
2.  Render bacon in medium dutch oven or other appropriate pot/pan.  When browned and crisped transfer to a paper towel lined plate.  Discard all but 2 Tablespoons of bacon drippings.  Place the 2 Tablespoons back into the pot along with the butter until melted over a medium heat.  Add onions; saute until tender, about 5 minutes.  Stir in garlic, cook for 1 minute then add sliced potatoes, cooked bacon, salt, pepper and parsley.  Stir then reduce heat to low to keep warm.  Ready to serve.

4 servings

Saturday, November 13, 2010

Peanut Butter Cookie Cream Cheese Candy Bars

This comes from the Picky Palate! This picture does not give these bars justice, so be sure and check out Picky Palate's step-by-step!  Also this will make your house smell divine!

1 Cup creamy peanut butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 Cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3-4 Tablespoons hot water (enough to dampen the dough)
8 oz softened cream cheese
3 Tablespoons granulated sugar
25 pieces favorite leftover Halloween chocoaltes!

1. Preheat oven to 350 degrees F. In stand mixer, beat peanut butter and sugars until well combined. Add egg and vanilla to combine.

2. In mixing bowl, mix flour, baking powder, baking soda and salt to combine. Slowly add to wet ingredients then pour in hot water. Press half of dough into an 8×8 inch baking pan lined with foil and sprayed with cooking spray.

3. In another bowl mix the softened cream cheese and sugar until smooth then layer over peanut butter dough. Cut up chocolates and layer over cream cheese then top with remaining peanut butter cookie dough. Bake for 25-30 minutes or until cookie turns golden brown. Remove and let cool completely then cut into squares.

9 large bars

Thursday, November 11, 2010

Taco Salad

Photo Courtesy Food Network

This recipe comes from Paula Dean and it was delish! I made this two different ways. (1) exactly as proposed below. (2) I mixed the catalina dressing with the ground beef only, then added the other ingredients. I prefer the 2nd way only because I am not really big on a lot of salad dressing on my salads, but apparently it was liked both ways unless people just lied to me:)!


  • 2 ripe tomatoes, diced
  • 1/2 pound sharp Cheddar, diced
  • 1 large onion, diced
  • 1 head iceberg lettuce, washed, drained and shredded
  • 1 pound lean ground beef, browned, crumbled and drained
  • 1 cup salad dressing (recommended: Catalina)
  • 1 (7-ounce) bag taco flavored chips, crushed
  • 1 cup salsa
  • Tortilla chips, to serve


Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Tuesday, November 9, 2010


The 10th comment was Jessie!!

Thanks to all who voted!  Now we can get back to recipes!!

Friday, November 5, 2010

Another Fall Giveaway!

That’s right folks, another giveaway!! I’m being really selfish with this giveaway because I am begging for your votes! The winner will win a recipe box complete with recipes showcased here on Messy Aprons!

Click here and vote for this video I put together as I am trying to give away $1000/day for 5 days! The voting process is so simple, no registration…just enter your email address and click “vote.”

You can enter in a few different ways:

•Leave a comment on this post telling us you voted!
•Become a follower and vote for an additional entry (if you follow-let us know!)
•Blog about this post for (3) additional entries – make sure you comment 3 times
•Tweet or Facebook about this post for (3) additional entries – make sure you comment 3 times

We will use random number generator on Monday evening November 8 to decide the winner! Voting ends Monday at noon, so be sure and vote every day. Thanks in advance!

Please make sure we have a way to get into contact with you, too.

Thursday, November 4, 2010

Updates on Voting and Begging for More!

**Update - we're in 10th place. Help us stay there until Monday at noon.**

I know this has nothing to do with recipes, but I'm trying to use all the folks I can reach.

So I entered a contest to give away $1000/day for 5 days. Please, please, please, click the link below and vote!  There is a reminder that will email you everyday so you can vote again.

Here are the links to the blogs mentioned in the video

The Anderson Crew
The Stanley Clan
Legacy Park

Thanks in advance people! The video needs to be in the top ten with the highest votes to make it to the finals. 

Wednesday, November 3, 2010

Please Vote!

I know this has nothing to do with recipes, but I'm trying to use all the folks I can reach.

So I entered a contest to give away $1000/day for 5 days. Please, please, please, click the link below and vote!  There is a reminder that will email you everyday so you can vote again.

Here are the links to the blogs mentioned in the video

The Anderson Crew
The Stanley Clan
Legacy Park

Thanks in advance people! The video needs to be in the top ten with the highest votes to make it to the finals.  I'm a little behind, so I would appreciate your help!!!

Tuesday, November 2, 2010

Pumpkin Muffins

My friend SuzAnne made these last night!  This recipe comes from Kelly Minter's Bible Study "No Other Gods."  These things were amazing!!  Go get the ingredients and make them ASAP.

Pumpkin Muffins
2 cups sugar
1 cup oil
4 Eggs
2 cups pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. Cinnamon
1/8 tsp. Cloves
1/8 tsp. Nutmeg
1 tsp. Soda
1 tsp vanilla

Preheat oven to 350. Mix ingredients together in a large bowl. Put into muffin tins and bake 20-25 minutes. These are a great addition to a fall meal!

Monday, November 1, 2010

Fall Giveaway Winner!

We are so excited to announce our Fall Giveaway winner! Thank you so much to all of you that posted your favorite fall recipe or Halloween treat and entered the giveaway. We will have a couple more giveaways soon. We would like to have some guests share their favorite recipes, too. 
Please let us know if you would be interested.

We used to choose the winner.....


Lindsey will email you for your address!

Monday, October 25, 2010

BBQ Baked Chicken Thighs

The first time I bought chicken thighs was this year and only because they were on sale for like $.40 a pound!  Over the past few years, I've moved away from the white meat and have fully embraced the dark side (of the chicken).  Anyhow, I baked these chicken thighs in the oven and something magical happened with all that butter, bbq sauce and flour!  Next time I have some chicken breasts, I'll try this recipe and see how it turns out.

Also, don't forget about our giveaway!!

1 c. butter (I know it's a lot, but it's worth it!)
12 chicken thighs

1 c. flour
2 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
Favorite BBQ sauce

Shake the chicken thighs in mixture of flour, salt, pepper and paprika. Melt butter in a baking dish. Arrange chicken skin side down and bake on 350 for 30 minutes. Turn chicken, cover with sauce and bake on 350 40-45 minutes.

Wednesday, October 20, 2010

A Fun Fall Giveaway!!!

We are so excited to announce our second giveaway! We are going to be giving away another Vera Bradley recipe box with all of the recipes showcased here on Messy Aprons.

You can enter in a few different ways:
  • Leave a comment on this post telling us your favorite Fall meal or Halloween Treat
  • Become a follower for an additional entry (if you follow-let us know!)
  • Blog about this post for (3) additional entries-make sure you comment 3 times
We will use a random number generator on Sunday, Oct. 31st to decide the winner! Good Luck and Happy Cooking!

Please make sure we have a way to get into contact with you, too.

Thursday, October 14, 2010

BBQ Chicken Crusted Cheddar Macaroni

I got this recipe idea from the Picky Palate. My neighbor had a baby, so I thought I would try it out. Unfortunately, I didn't taste any but I made the macaroni and the bbq separately for Ben and I and they tasted great.
Mac and Cheese:
2 c. uncooked elbow macaroni
1/4c stick butter
1/4c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1/4 tsp Worchestershire sauce
2c milk
2c shredded sharp Cheddar cheese.

1. Heat Oven to 350 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-qt saucepan over low heat. Stir in flour, salt, pepper, mustard and Worchestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stire in milk. heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stire in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-qt casserole. Bake uncovered 20-25 minutes or until bubbly. **If you decide to add the bbq, follow the directions below and add in chopped chicken before baking the macaroni**

BBQ Chicken
4 chicken breasts
1 cup of your favorite bbq sauce

1. Place the chicken in a crock pot.
2. Pour the barbecue sauce over the chicken and coat the chicken WELL with the sauce.
3. Cook the chicken on low for 2 hours.

Tuesday, October 5, 2010

Crunchy Hot Chicken Salad

This recipe comes from Joanna.  She said this is a good meal to take to someone as a meal because it is just good 'ole comfort food.  Well, I added the "good 'ole comfort food" part because that's just how I talk.  I made this for Bible study, but I also made a little mini pan for myself because I wanted to taste a little beforehand. Delicious!

-3 cups cooked chicken, deboned, skinned & chopped (I like to use more chicken because Bart likes things "meaty")
-1 can cream of chicken soup
-1 cup water chestnuts, sliced (I usually leave these out)
-2/3 cup mayo
-1/2 cup chopped celery
-1/2 cup chopped onion
-1/2 cup sour cream
-1 8oz can crescent rolls (get pillsbury over generic -- they separate easier)
-2/3 cup shredded cheddar cheese
-1/2 cup almonds, thinly sliced
-3 tbsp butter, melted

combine chicken, soup, water chestnuts, mayo, celery, onion & sour cream. Pour into ungreased baking or casserole dish. Separate crescent rolls & lay over chicken mixture. sprinkle cheese evenly on top. Mix almonds & melted butter & sprinkle on top of cheese. Bake covered at 375 degrees for 25-30 minutes

Coffee Crusted Steak Bites

I saw this recipe on Kevin & Amanda's blog and I was somewhat intrigued. I don't like coffee, but she stated even a coffee lover would like this steak.  Her exact recipe is below.  I actually used little steak bites because I was too nervous to spend money on the ribeye steaks and not like it. The recipe had a very interesting taste. One that my unsophisticated palette can even describe. Perhaps robust, but in a good way...

2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
ground coffee (hazelnut)
1/2 tbsp olive oil
1/2 tbsp butter

Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!

Sunday, September 26, 2010

Cajun Crackers

1/3 cup vegetable oil
1 tbs crushed red pepper
1/2 tbs cayenne pepper
1 pack ranch dressing
1 bag oyster crackers

Mix the first 4 ingredients in a large ziploc bag. Pour in oyster crackers and shake to coat. After 2 or so hours, shake to coat again and serve.

Monday, September 20, 2010

One Pan Italian Pasta

I made this easy dish last night. I found the recipe on After it was all said and was basically just spaghetti with zucchini. It was really tasty and I will certainly make it again!

2 lb. Ground beef
2 cloves Garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) beef broth
1 cup Water
2 cups Bow tie pasta (farfalle), uncooked
1 medium Zucchini, sliced
1 can (6 oz.) tomato paste
1/4 tsp. Italian seasoning (I used a lot more because reviews said it was bland)
1 cup KRAFT Shredded Mild Cheddar Cheese


BROWN meat with garlic in large skillet; drain. Return to skillet.

ADD tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.

STIR in tomato paste and Italian seasoning until well blended. Sprinkle with cheese

Sunday, September 19, 2010

Pecan Pie Muffins

This is a recipe from Tasty Kitchen and it only has 5 ingredients!! They were amazing. It was kinda like eating pecan pie for breakfast and not feeling guilty.

* 1 cup Packed Light Brown Sugar
* ½ cups All-purpose Flour
* 1 cup Chopped Pecans
* ⅔ cups Softened Butter
* 2 whole Eggs Beaten

Preheat oven 350 F.

Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Option: when you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.

Wednesday, September 15, 2010

Farfalle with Sausage and Kale

This is one of my go-to meals.....when I don't know what to make! It is perfect with a fresh Greek salad and everyone likes it (so far)! This recipe is from Cooking it makes me feel like I am eating healthy! Below is the actual recipe and I will put my adjustments in parenthesis.


8 oz. uncooked farfalle (bow tie pasta) (I use a whole 16 oz. box)

1/4 c. oil-packed sun-dried tomatoes, sliced

1 1/2 c. chopped onion

8 oz. hot turkey Italian sausage (I use 14-16 oz. regular Italian sausage)

6 garlic cloves, minced

1 tsp. dried Italian seasoning

1/4 tsp. crushed red pepper

1 (14 oz.) can fat-free chicken broth

1 (16 oz.) pkg. fresh kale (I just buy it loose in the produce section; cut off thick stalks)

1 (15 oz.) can cannellini beans, rinsed and drained

1 oz. shaved fresh Parmesan cheese (about 1/4 cup)


Cook pasta according to instructions. Drain and reserve some pasta water if needed later. ( I never do this)!

Remove 2 tsp. of oil from the jar of sun-dried tomatoes and place in large skillet or Dutch oven over medium heat. Slice tomatoes and add to oiled pan with onions and sausage. Cook 10 minutes or until sausage is browned; stirring to crumble. Add garlic to pan, cooking 1 minute. Add seasoning, pepper and broth to pan. Stir in cannellini beans and add kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta and reserved liquid, if necessary (I have never needed extra liquid). Pasta is with shaved Parmesan cheese!

Sunday, September 12, 2010


We made this succotash to go with the Pepper-Jack chicken for Grandparents Day lunch. It was so pretty on the plate...and tasted good too!

1 cup of frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime

Heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2-3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Serve with pepper jack chicken if you wish.

Pepper-Jack Chicken

We made this for the main dish of our Grandparents Day lunch. It turned out pretty good and everyone liked it.

4 oz. pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped (we used spinach because that it what we had)
2 large skinless, boneless chicken breasts
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend (tony's)
Vegetable oil, for the grill

Combine the cheese and arugula in bowl. Cut a deep 2 inch wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.

Preheat the grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees, 8-10 minutes per side. Transfer to a cutting board. Serve with succotash if you want.

BLT Tomatoes

This was the appetizer that we made for our Grandparents Day luncheon. They turned out pretty yummy. It tasted just like a BLT!


Hollow out 4 tomatoes. Season with salt and pepper and invert to drain. Cook 2 bacon slices with 1 garlic clove; chop, then toss with 1/2 cup chopped lettuce, 1/2 cup stale bread cubes, 2 tablespoons mayonnaise and salt and pepper. Stuff into the tomatoes, then brush with the bacon drippings. Bake 20-30 minutes at 425 degrees. Makes 4 tomatoes.

Hazelnut White Chocolate Pumpkin Cheesecake

I made this recipe for our Grandparents Day lunch. I found it on this website. I was really pleased with how it turned out!

  • 3/4 cup vanilla-wafer crumbs
  • 1/2 cup ground hazelnuts
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted

  • 3 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin-pie spice
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup coarsely chopped white chocolate
  • 1/4 cup chopped hazelnuts (toasted, if you like)
Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees

In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.

Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.

Thursday, September 9, 2010

Green Bean Bundles

I can't believe I am just now posting this recipe.  Green bean bundles are one of my favorites things in the whole wide world!  A little taste of delicousness! I managed to get this recipe from a previous Ruston caterer and it's just the gift that keeps on giving. 

2 cans whole green beans
1 pound bacon
3/4 stick butter
1 cup brown sugar
Garlic salt to taste
Pepper to taste

Roll 8 beans in 1/2 slice of bacon; repeat until all beans are used. Put in 13x11 casserole dish. Sauce: melt butter. Stir in brown sugar, garlic salt and black pepper. Pour over bundles. Bake at 350 (covered) for 45 minutes. Remove foil and bake for 15 more minutes.

Poppy Seed Chicken (Kelly's Korner Style)

Jessie sent me this recipe from Kelly's Korner. I've been wanting to try it because I have some poppy seeds in the cabinet that I needed to use.  I baked this for the Smith's, so they were sorta like my guinea pigs.  I did reserve a little pan for Ben and I because I wanted a little taste!

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
1 tbls of poppyseeds
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in baking dish. Cover with crushed up Ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350. Serve over white rice.

This dish tasted much better straight out of the oven because the Ritz crackers were crisp and buttery.  I'm sorry to Kelly & Andy because between our house and yours, the Ritz crackers probably got a mushy:(!

Monday, September 6, 2010

Crash Hot Potatoes

It appears that I have been on a Pioneer Woman recipe streak.  I made her Crash Hot Potatoes and they turned out ok.  I guess I would have liked a little more flavor because they kind of tasted like a plain baked potato.  I do however, love the way they look!

Photo Courtesy Pioneer Woman


* 12 whole New Potatoes (or Other Small Round Potatoes)
* 3 Tablespoons Olive Oil
* Kosher Salt To Taste
* Black Pepper To Taste
* Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Monday, August 30, 2010

Make Ahead Muffin Melts

This recipe comes from the Pioneer Woman.  I actually halved the recipe and had a few variations due to ingredients in the fridge. I could have used the halved recipe for 6 english muffins, but I only had 4 so they had a little more height than PW's but still delicious.  I've mentioned before that I'm not a big fan of cheese, so next time I will make without cheese and just add to the top for Ben.


  • 12 whole Hard-boiled Eggs, Peeled And Chopped
  • 2 cups Grated Cheddar Cheese
  • 1 cup (real) Mayonnaise
  • 12 slices Bacon, Fried And Crumbled (I used one roll of Jimmy Dean sausage - cooked and drained)
  • 1 Tablespoon (heaping) Dijon Mustard (no dijon, so I used regular mustard)
  • ½ teaspoons Garlic Powder
  • 3 dashes Worcestershire Sauce
  • 6 whole English Muffins Split

Preparation Instructions

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)

Serve immediately!

Thursday, August 19, 2010

Creamed Broccoli

I really just threw this together because I had the ingredients on hand.  For the record I normally do not deviate from solid recipes, but I must admit this turned out pretty well.

1 bag frozen broccoli
1/4 cup Parmesan cheese
2-4 oz cream cheese (pending your desired creaminess)

Cook broccoli according to directions. Combine broccoli with cream cheese, Parmesan, and mix until desired consistency. 

Tuesday, August 17, 2010

Breakfast Cupcakes

Yitin sent me this cute little website called Weelicious! Even though I don't have any kids, this website still had some great & healthy recipes that I think even Ben would like.  I decided to make the breakfast cupcakes for church on Sunday.

If you are used to high sugar muffins something like Otis Spunkmeyer's blueberry muffin, then you are not going to like these.  If you like the idea of low sugar food, then I suggest you try!  My "frosting" didn't turn out as well as Weelicious' but it still tasted good despite being a little drippy.  Next time I'll use less jelly.

Peanut Butter & Jelly Breakfast Cupcakes (Makes 20 Mini Cupcakes)

1 1/4 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Peanut Butter (you can also use almond, cashew, or sunflower butter)
1 Large Egg
2 Tbsps Sugar
1 1/4 Cup Milk (low fat or whole)

1. Preheat oven to 350 degrees.
2. Whisk the first 3 ingredients in a bowl.
3. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
4. Whisk the wet ingredients into the dry ingredients until just combined (you don’t want to over beat the mixture).
5. Grease or line mini muffin tins and fill 2/3 of the way up with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Cool.
8. Spread the top of each cupcake with frosting (recipe below) and serve.

*This batter can also be used to make pancakes

Jelly Frosting (Makes about 2 cups)

1/2 Cup Whipped or Regular Cream Cheese (softened in a microwave or at room temperature)
1/4 Cup Jelly, Jam or Preserves

1. Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
2. Spread on cupcakes and serve.

Monday, August 9, 2010

Carrot Spread

Thanks to Amanda H., I was able to use the last batch of my carrots!  She said she was a little skeptical of the recipe but it turned out delicious!

Here's to the carrot harvest of 2010.  You were yummy, but I need more room in the refrigerator.
I've had these pecans on hand for quite some time, so I was really excited to use them! I think they were for a pecan pie, but I guess I forgot to make it. 
And I even had some celery on hand from the pasta salad. I still have more celery if anyone has any ideas.

1 cup grated carrots
1/2 cup pecans chopped fine
1/-3/4 cup mayo
2-3 tsp garlic powder

Mix all together. Spread on bread for fingers sandwiches or use as a spread for celery sticks, crackers, etc.

Pasta Salad

For all of you Ruston people, this pasta salad was almost like Ponchatoula's minus the delicious ranch dressing!

16 oz rotini
1/2 cup celery chopped
1/2 cup carrots chopped (I threw these in because I needed to get rid of some)
1/2 cup grated parmesan
2 green onions chopped
1 cup mayo
1/4 cup sour cream
2 tbs milk
1 tsp basil
salt, pepper & Cavenders seasoning to taste

Cook pasta. Drain and rinse with cool water.  Stir celery, carrots, Parmesan, green onions, mayo, sour cream, milk, & basil in a separate bowl.  Once the pasta has cooled, combine ingredients and refrigerate for one hour before serving.  Top with paprika and serve.