Nutter Butter Santa Cookies

Here's a quick, easy & yummy craft to do with the kids this weekend!

xoxo, K

Chocolate Cookies with Candy Cane Kisses

I took my favorite chocolate cookie recipe and substituted a candy cane kiss smack dab in the middle of each cookie instead of white chocolate chips for a great holiday treat.

My big secret: I made the cookies in a mini muffin tin and added the kisses by pushing them in each tin upside down. Make sure to put the kisses in the last 2-3 minutes of baking and you end up with a colorful red and white candy cane pattern in the center of each cookie.

xoxo, C

Secret Ingredient, Crock Pot BBQ Beef Sandwiches

This is one of my favorite "fix it & forget it" meals...

Secret Ingredient, Crock Pot BBQ Beef Sandwiches

Ingredients:
1 Chuck Roast
Root beer (the secret ingredient)
a couple of spoonfuls of brown sugar

BBQ Sauce Ingredients:
1/2 c. ketchup
4 tb. chili sauce
2 tb. brown sugar
2 tb. butter
2 tb. chopped onion
4 tb. mustard
2 tsp. Worcestershire sauce
Or, you can use your favorite bottled BBQ sauce to make the recipe even easier!

Directions:
Put roast in crock pot & pour enough Root beer on top to cover the entire roast. Then spoon a couple of spoonfuls of brown sugar on top. Cook on low heat all day, for at least 10 hours. (When i made it i cooked it on high for about 3 hours, and low for about 7 hours.) When finished drain & shred with a fork. Boil all the sauce ingredients together & pour over meat. (Or, if you don't want to whip up the home made BBQ sauce, just use your favorite bottled brand.) Serve with french rolls for a sandwich or all by itself for a yummy meal!

xoxo, K

Brownie Pudding

Brownie Pudding
Quick, Easy, and SOOOOOOOO Yummy (vanilla ice cream is a must)
Thanks Ina for a another great recipe and thanks food network for the image

xoxo, C

Nutter Butter Ghosts

Ready to "BOO" your neighbors, or perhaps you've already been "BOO'ed" & it's your turn to deliver some tasty treats. Why not whip up a batch of THESE ghouls? They are super easy (30 minutes tops) & you can never go wrong with Nutter Butters. For instruction & the how-to go HERE.

xoxo, K
image via MartaWrites.blogspot.com

Go Angels!

When fall rolls around I immediately start to think about tailgating. Without a professional football team to call our own, I'm thrilled that the Angels have made it to the post season - now I can still get my tailgating fix. Here are a few recipes that always help me get the party started...

Rootbeer BBQ Beef Sandwiches

Mama Jo's Famed Patio Beans

Corn & Black Bean Salsa

Coleen's Pasta Salad

Big, Fat, Chewy Chocolate Chip Cookies

Happy Tailgating!

xoxo, K

p.s. GOOOOOO ANGELS!

Cloudy With a Chance of Meatballs in the Crock Pot

These meatballs are always a hit at our house. Make it a dinner date... Meatballs for dinner & then read the book or catch the movie!

Cloudy With a Chance of Meatballs
1 huge bag of frozen Costco Italian meatballs, any brand will do
1 medium jar Salsa

1 medium jar of Grape Jelly (sounds strange, i know.)

Pour the whole bunch of frozen meatballs into your crockpot, Follow that up with the jar of salsa, smothering the meatballs. Then add the jar of grape jelly & mix it all together. Cook on low for six - seven hours, or on high for four hours.

Serve over rice for a super-duper quick & easy meal.

xoxo, K

Sometimes I Like to Pretend I'm Camping

But without all the bugs, dirt, & tents. Sometimes, I just like to indulge in the little "pleasures" of camping, without having to go through all the effort and work. And everyone knows that the BEST part of camping is making s'mores. Just thinking about the gooey marshmallow & melted chocolate has me going into sugar shock! Yum! Luckily, I've found the cure for s'mores deprivation...

S'more Cookie Bars
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme (or a small handful of mini marshmallows, whatever you have on hand)

Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (You may want to line it with foil, for easy lifting out & cutting)
2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme (or mini marshmallows). Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Very rich, but oh! so heavenly. It definitely hits the spot!

xoxo, K
image via hershey's

Caramel Oatmeal Bars, aka Caramel Crack

In the mood for a tasty treat? This weekend I definitely was. You know me, I'm a dessert junkie. This week's drug of choice? An family favorite... Caramel Oatmeal Bars, or as my hubby calls them - Caramel Crack, because once you start eating them, you just can't stop!

Caramel Crack
Ingredients:
2 sticks melted butter
1 1/2 cups brown sugar
2 cups flour
2 cups oatmeal
1 tsp baking soda
1/2 tsp salt
1 bag of chocolate chips
1 jar of caramel topping (think Smucker's)

1. Preheat oven to 325 degrees, & grease a 9x13" baking pan.
2. Combine the brown sugar, flour, oatmeal, baking soda & salt. Add melted butter & mix until "crumbly".
3. Press HALF of the mixture into the bottom of the prepared pan, & bake for about 15 minutes.
4. Remove from oven & spread the ENTIRE bottle of caramel topping on top, followed by the the ENTIRE bag of chocolate chips, & then finally sprinkle the remaining prepared dough mixture over the top.
5. Continue baking for an additional 15 minutes or so, until it's a light golden brown.
6. Once you've removed the caramel bars from the oven you need to let them cool & chill until the chocolate is set.... then it's time to cut them & start feasting.

xoxo, K
image via Anne Taintor

Family Recipe Kit

A beautiful cookbook kit from a Day in May (featured on Martha) to preserve all your favorite family recipes would make a great shower gift.

xoxo, C

Sweet Strawberry Spinach Salad

With strawberries finally in season & for sale on every street corner it's time to break out some of my favorite recipes. This salad recipe is always a hit & definitely one of our summer staples!

Sweet Strawberry Spinach Salad
1/2 cup canola/olive oil blend
1/3 cup raspberry vinegar
2 tb. orange juice
sea salt, to taste
ground pepper, to taste
1/4 cup fresh chives, chopped

4 cups spinach leaves, washed & dried
1 pint strawberries, washed, hulled & quartered
1/2 cups sliced almonds, toasted or candied
1/2 cup feta cheese crumbles

Combine oil, vinegar, orange juice, salt, pepper and chives, blending well with a whisk.

Toss spinach, strawberries, almonds and feta in a bowl & toss with vinaigrette.

* Making the salad your meal? Simply add cooked chicken.

Now that I've shared my favorite salads, it's your turn. What salad recipe do you love?

xoxo, K
image via flickr.

Zach's Enchiladas

Cinco de Mayo is just around the corner, so here is my favorite recipe for enchiladas from the food network. It's easy and impressive. If I am in a hurry I just use bottled enchilada sauce and it still turns out yummy. Enjoy!

Ingredients

For the steak:

• 2 pounds tri-tip steak, cut into large chunks
• 1 cup water
• 1/4 cup anejo tequila
• 1 clove garlic, minced
• 1 serrano chile, diced
• Kosher salt and freshly ground black pepper

For the enchiladas:

• 5 (7-ounce) cans tomatillo sauce
• 1 1/2 cups tomato sauce
• 1 pound pepper Jack cheese, grated
• 3 (15 1/2-ounce) cans black beans
• 1 (7-ounce) can diced chiles
• 2 dozen flour tortillas
• Equipment: 2 (9 by 13-inch) baking pans

Directions

One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:

Preheat oven to 350 degrees F.

Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

Heat the black beans in another saucepan.

Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

Cover the pans with foil and bake for 15 minutes. Serve immediately.

My Perfect Summer Meal

Has anyone noticed that it's HOT outside? & As you can imagine, being about to "pop" doesn't make the heat any more bearable. But, all this warm weather has given me an excuse to whip up our family's favorite summer meal... chilled Chicken Salad, some warm biscuits or croissants, a big old bowl of fresh fruit & one of my favorite desserts ever - Chocolate Brownie Trifle. (By, the way, this meal makes a great "delivered" meal. So, if you have any friends who are "under the weather", or say, just had a baby, & you want to give them the night off, this meal travels well & they don't even have to heat it up!) Want to make your own perfect summer meal? Here are the recipes...

Grandma's Chicken Salad
Chicken breasts, boiled and diced (I usually use 3-4, or you can cheat & use a rotisserie chicken)
Celery
Pecans (optional)
Grapes
1 Can crushed pineapple, drained
Mayonnaise
Salt and Pepper

Chop and dice chicken, celery, pecans, grape and pineapple, adding as much as you like of each. (I like lots!) Slowly add mayonnaise until you get the consistency you want. Then, salt and pepper to taste. Best if refrigerated prior to serving! (Just give it a good mix because the mayo tends to settle in the bottom after being in the fridge!) & That's it! Pretty easy, huh?

For your "perfect summer meal" you'll also want some croissants (if you want to make Chicken Salad sandwiches) or you can just have a basket of soft & fluffy rolls (my personal favorites are the Pillsbury Grands! Biscuits), a big 'ole bowl of fresh fruit, & to top it all off...

Chocolate Brownie Trifle
1 Big pkg. fudge brownie mix (or you can cheat & buy the pre-made brownie bites)
2 Big pkg. instant chocolate pudding mix
8 Heath Bars, crushed or 2 bags of Skor chips
1+ container whipped topping (I love Cool Whip, so I tend to go heavy)
chocolate curls (optional)

Prepare brownie mix, bake per directions in 9x13 inch pan. Let cool and then crumble. Prepare pudding per the package directions, chilling for 5-10 minutes. Place a layer of crumbled brownies in bottom of 3-quart trifle dish (or any bowl), top with a layer of the pudding, then a layer of whipped topping & finally sprinkle with the crushed candy bars. Repeat layers, ending with the whipped topping & crushed candy bars. Garnish with chocolate curls. Chill 8 hours (or as long as you have... it gets better the longer you chill, but I usually can't wait even an hour, & it still taste great!)

Hope you enjoy our perfect summer meal! I'd love to come to dinner next time you make it!

xoxo, K
chicken salad image via Whole Foods.

Easter Ham & More

The best part of any holiday is the food. Growing up, & even now as an adult, ham is always the star of our Easter meal. I thought I'd pass along one of our family's favorite ham recipes, borrowed from our good friends Art & Peggy.

Ham a la Art & Peggy

1 whole ham: wash, cut off fat & cut slices in the top.
Cover the entire ham with mustard & bake for 30 minutes at 375 degrees.
After baking, dump the grease.

Then, mix the following ingredients together & pour over the ham:
2 cans of whole cranberry sauce
1/2 cup to 1 cup of water
2-3 Tbsp. mustard
2-3 Tbsp. brown sugar

After you've poured the mixture on the ham, return it to the oven & bake at 350 degrees, until the ham is done (approximately 1-2 hours), basting every 15 minutes.

& Although, ham may be the star, we all know no Easter meal would be complete without loads of sides & desserts. Our menu hasn't been finalized, but here are some of the recipes I'm drooling over...

Ham & Asparagus Quiche
Honey Yeast Rolls
Layered Tortellini Spinach Salad
Maple Whipped Sweet Potatoes
Raspberry Asparagus
Carrot Souffle
Sweet Spinach Salad
Home Cooked Pole Beans
Deviled Eggs
& if you're not in the mood for ham, this Spring Stuffed Chicken sounds yummy!
1-2-3-4 Lemon Cake
Grandma's Carrot Cake
Lemon Freeze with Raspberry Sauce

Happy Easter!

xoxo, K
image via wikimedia

Easter Brunch

I am making this delicious recipe from the Foley House Inn for Easter Brunch(I had the pleasure of staying their last year). I love overnight French Toast because it is easy and a crowd pleaser.

Tropical French Toast
*1 loaf of Sweet French Bread (1 pound), cut into cubes
*10 eggs
*2 cups milk
*1 can coconut milk
*1 Tablespoon vanilla
*½ teaspoon ground cardamom
*¼ cup sugar


Grease a 13x9x2 inch pan. Spread bread cubes over the bottom of the pan. In a blender combine the eggs, milk, coconut milk, vanilla, cardamom, and sugar. Pour mixture evenly over bread, pressing cubes down to make sure they are soaked. Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350. Bake for approximately 60 minutes, until puffed and golden and the center is set. Serve with a dollop of Banana Pineapple Syrup or drizzle with Maple Syrup.

Banana Pineapple Syrup:
In a large sauté pan over medium heat, stir together 3 tablespoon unsalted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon dark rum (or ¾ teaspoon rum extract), and ¼ teaspoon cinnamon. When mixture is syrupy, add 1 ½ cups banana cut into ½"-thick slices, and 1 ½ cups pineapple chunks. Toss fruit in syrup just until heated through, 1 min

If you don't feel like making Easter Brunch, click here for restaurants serving brunch in the OC and Plum's Cafe in Costa Mesa serves yummy coconut french toast all year round.

image via flickr
xoxo, C

Ooey, Gooey, Chocolatey & Chewy

Ooey, gooey, chocolatey & chewy? You know if those are the words used to describe something, it's going to be good. I whipped up these bad boys last week & they were gone in just one night. Note to self, next time, bake a double the batch.

Rocky Road Cookie Sandwiches
1 stick unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons flour
1 cup chocolate chips
1/2 cups chopped pecans (but you could use almonds or cashews too)
10 tablespoons marshmallow cream

1. Preheat the oven to 350 degrees.
2. Using a mixer, cream the butter & brown sugar until fluffy. beat in the egg. Mix in the salt, baking powder and baking soda at a low speed, then mix in the vanilla and flour. Stir in the chocolate chips & nuts.
3. Drop a rounded spoonful of dough onto a greased cookie sheet. Bake until the cookies are golden at the edges and slightly soft in the center, about 12 minutes. Transfer the cookies sheets to racks to cool completely.
4. Sandwich the cookies with 2 tablespoons marshmallow each.

Yum! & Maybe on the next go round we will do ice cream instead, for some homemade ice cream sandwiches.

xoxo, K

My Favorite Cake

My favorite cake recipe is from a simple chocolate bundt cake from a  mix and I know that some may have their doubts, but it is honestly the best chocolate cake.  My Grandma, lovingly known as Nanny would have this cake waiting for us on a cake pedestal every time we visited.    

1 package devils food cake mix

1 package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

2 cups chocolate chips

1/2 cup water

4 eggs

Preheat oven to 350.  Combine Ingredients expect chocolate chips.  Mix until smooth.  Fold chocolate chips into batter.  Pour into a greased bundt pan.  Bake for 50 minutes at 350 or until a toothpick comes out clean.

Enjoy!

xoxo, C

Chicken Tortellini Soup

This soup is super easy. Okay, okay, all of my recipes are super easy, but this one takes little to no effort, & everyone in my family ate it up quick, & even asked for more. It definitely hits the "spot" on a chilly winter's night.

Chicken Tortellini Soup

9 oz. frozen broccoli
8 cups water
4 tsp. of chicken bouillon (i used 8 cubes)
3 cans chicken broth
1 can cream of chicken soup
2 cups cubed chicken (i added more, but i like a lot of chicken)
1 cup chopped onion
2 cups sliced carrots
2 clover or tsp. garlic powder
1 tsp. basil
1 tsp. oregano
1 package frozen cheese tortellini

Mix everything together, except the cream of chicken soup, & bring to a boil. Add the cream of chicken soup, heat and then serve.

Delicious with some crusty Italian bread & a green salad.

xoxo, K

Super Bowl Sunday, What's for Dinner?

Every year my in-laws host a Super Bowl party & every year i look forward to my mother-in-law's "soup bar." She always has two - three soups cooking on the stove for everyone to enjoy, it's a great way to serve the crowds. Last year her tortilla soup was especially good, so i thought i'd share (hope she won't mind)!

Stef's Super Bowl Tortilla Soup
Boil and shred 4 chicken breasts in a large stockpot.

Sauté 1 chopped onion until softened, in olive oil
Add 6 cloves of minced garlic & 1 can of diced green chilies & continue sautéing until garlic is soft, then add it to the stockpot with the chicken.

Add to stockpot:
1 can tomatoes with jalapenos
2 cans of chicken broth (or 1 chicken and 1 beef)
1⁄2 cup -1 cup medium salsa
1 can of black beans (drained)
1 can of corn (drained)
1 can tomato soup
2 soup cans of water
1⁄4 cup cilantro
1⁄2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
salt & pepper to taste

Simmer 1 hour

To serve: garnish with shredded jack/cheddar cheese, tortilla chips, avocado.

xoxo, K
image & guacamole recipe found HERE. (although it is in spanish.)

Meatball Sandwiches

Trust me, your family will thank you for making these. & you will thank me for the recipe, they are so easy. This is literally like a 20 minute meal.

Meatball Sandwiches

2 lbs frozen meatballs, Italian style
2 loaves bakery Italian bread, or hoagie rolls
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon black pepper
1 tablespoon Italian seasoning
1 dash garlic powder
2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. In a large pot combine frozen meatballs and spaghetti sauce. Heat over medium until meatballs are heated throughout.
3. Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, garlic powder & set aside.
4. Slice Italian style bread loaves horizontally with serrated bread knife, I like to cut them almost all the way, but not completely through the bread. Cut loaves into three- or four-inch sections to make small sandwiches.
5. Spread cream cheese mixture on insides of each sandwiches' tops and bottoms.
6. When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
7. Put sandwich tops on and place on a foil-lined baking sheet. Bake about 10-15 minutes or until cheese is melted.

xoxo, K
image via here.