Thursday, August 29, 2013

Berry Cobbler in a MUG!

*Giveaway closed....winner is JODI FOLKERTS*
 Congratulations Jodi! 

I received a fun package from ShirleyJ packed full to the brim with fun mugging flavors! And what a
treat it has been to try them out! Our favorites have been the yellow cake mix cobbler, chocolate brownie cake, and country style cornbread.

I have 3 children under the age of 5. Their attention span doesn't last very long. So when my 3 year old wanted brownies and wanted them fast I knew that through "Mugging" I could make that possible! Grabbed the mug, poured in the mix, mixed for 30 seconds, place in the microwave for 90 seconds, and its DONE! Im pretty sure he was shocked to see with warm brownies (and a scoop of ice cream)  ready for him within minutes!

And above is how I enjoyed Mugging...Old Fashion Yellow Cake and Cobbler with Raspberries, Blueberries with some heavy cream and a dash of cinnamon while all 3 of my children took a nap! Boy was it a treat!

Luckily ShirleyJ gave me mugs and boxes of fun treats to giveaway to my readers! Valued at over $65!

Winner will receive-
-A gift set- A dishwasher safe Bistro Style mug with a Old Fashion Yellow Cake and Cobbler
-A Chocolate Brownie Cake box with 5 packets
-A Quiche in a Cup box with 5 packets
-A Pumpkin Spice Bread box with 5 packets
-*Bonus* another dishwasher safe Bistro Style mug

a Rafflecopter giveaway

*Disclosure: This is a sponsored post by ShirleyJ; however all thoughts and opinions are my own*

Monday, August 26, 2013

The BEST Fajitas

If someone asked me what are the top 5 meals that I make most for my family this recipe would be one of them! Whenever I am at the store and don't have my shopping list with me I always seem to go back to this recipe. Its simple, I know the recipe by heart, and its always a winner! I will admit that I usually make chicken fajitas more then steak fajitas. But this particular day I had steak left over from the night before and I was taking pictures of some salsas I was also making for dinner so I thought why not take some pictures of this to! Plus this recipe is too good not to share!

Fajitas (Steak or Chicken)
1 (16 oz) bottle Paul Newman’s Italian dressing

1 (8 oz) bottle of Pace medium thick and chunky salsa
juice of 1 lemon
1 medium yellow onion
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1/2 of a (6oz)container of mushrooms, sliced
fajita meat, either chicken or steak (3 chicken breasts or 2 thin cut steaks)
flour tortillas
sour cream

Grill chicken or steak and then cut into thin strips. (Or use left over chicken or steaks) Slice red, green, and yellow bell peppers and onion. Put veggies and meat into a ziploc then add the italian dressing, salsa, and lemon juice. Let marinate for atleast 1 hour (the longer the better). When ready to eat grab large skillet and dump everything from the ziploc bag in. Cook until all the meat and veggies are cooked through. Serve on flour tortillas and top with cheese and sour cream!

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Friday, August 23, 2013

Homemade "No Bake" Clif Bars

My kids have never been huge fans of granola bars or any thing like them for that matter! My husband is an avid bowhunter so during hunting season he is always stocking up on his favorite bars. He is a huge fan of Clif bars! Right before hunting season started Naturebox sent me a package and boy was my husband happy! These type of snacks are right up his alley! He grabbed a few things that caught his eye and I did the same thing. I did get to try a little of each of his, but I told him I had a few recipes up my sleeve for these "Cherry Berry Bonanza" I have used them in salads, oatmeal, ate them plain, and this new recipe! Wow are they good! These bars were gobbled up by my 5 and 3 year old and have become the "snack" that my son takes to Kindergarten with him.

Our family has loved our Naturebox! The healthy snack options have not only been healthy, but also yummy and convenient! These snacks are all good enough on their own, but it was extra fun creating a new recipe with them!

Homemade "No Bake" Clif Bars

1 1/4 cup brown rice cereal
1 cup uncooked quick-cooking oats
1 Tablespoon (heaping) ground flaxseed
1/4 cup Naturebox Cherry Berry Bonanza
1/4 cup almond, sliced and crumbled up
1/3 cup agave nectar
1/2 cup Peanut Butter & Co "White Chocolate Wonderful"
1 teaspoon vanilla
1/2 teaspoon cinnamon, ground

Spray 9x9 pan with cooking spray and then set aside. Combine rice cereal, oats, flaxseed, Cherry Berry Bonanza, and almond in large bowl. Over low-medium heat place agave nectar and white chocolate wonder in a small sauce pan. Heat until melted. Remove from heat and then add vanilla and cinnamon. Pour mixture over the cereal mixture and combine with a wooden spoon. Combine very well and then pour into 9x9 pan. Using wax paper press mixture down firmly. Set pan aside and let cool for about 10 minutes. Then cover and place in fridge for 30 more minutes to set up. Cut into bars. Wrap bars in plastic wrap and store in fridge.

*Tip: if you do not have wax paper, spray one side of siran wrap with cooking spray and use the sprayed side to press down on the pan*

*Disclosure: This is a sponsored post by Naturebox; however all thoughts and opinions are my own*

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Wednesday, August 21, 2013

Banana Pudding Trifle

Magnolia's has some of the best banana pudding I have ever tried. And this recipe is said to be the exact recipe that Magnolia's uses and boy is it good! The good thing about this recipe is that the adults like it just as much as the kids do!

{This recipe does take time to set up so make sure you read all directions prior to making}

Magnolia's Banana Pudding

1 (14oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) package instant vanilla pudding mix (use Jell-O brand)
3 cups heavy cream
1 (12 oz) box Nabisco Nilla Wafers
4 cups sliced bananas

In a small bowl mix sweetened condensed milk and water with an electric hand mixer until mixed together (about 1 minute). Add the pudding mix and beat well (about 2 minutes). Cover and refrigerate for 3-4 hours or overnight. Make sure you let it sit for at least 3 hours so that the pudding can set up.

In a large bowl beat heavy cream until stiff peaks form. Gently fold in the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble place a few Nilla wafers at the bottom, then a few slices of bananas, and top with a scoop of pudding mixture. Repeat until jar is filled. Garnish with
additional wafers or wafer crumbs and banana slices. Cover tightly and allow to chill in the fridge before you serve. 4 hours seems to be my favorite time. Do not let them sit in the fridge for longer then 8 hours!

{This can also be made in a large glass bowl or trifle dish. Use one-third of the nilla waffers, one-third of the bananas and one-third of the pudding. Then repeat}

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Monday, August 19, 2013

All Natural Maple Syrup

Pancakes and french toast happen atleast once a week in our house. The boys love pancakes and my husband's favorite is french toast! We rotate through a few different kinds of syrups buttermilk, coconut, and boysenberry. But now this new recipe will defiantly be in the rotation! My 5 year old practically wanted to drink it! Unfortunately most syrups are PACKED full of sugar so when Zulka sent me a large bag of their all natural sugar it gave me the perfect opportunity to make something I knew my family would love but in an organic way!

All-Natural Maple Syrup

2 cups water
2 cups Zulka all-natural sugar
2 cups organic brown sugar
2 Tablespoons maple flavored extract

In a medium-large saucepan over medium-high heat bring water, Zulka Sugar, and brown sugar to a boil. Reduce heat to medium-low slowly stir in maple extract. Let simmer for 3 more minutes.

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*Disclosure: This is a sponsored post by Zulka however thoughts and opinions are my own.

Thursday, August 15, 2013

Orange Chicken

My most popular recipe on my blog is my Sweet and Sour Chicken so when Citizen Chef sent me this Pan Asian Orange sauce I knew exactly what I wanted to make with it! And boy it did not disappoint!!!   If your family loves orange chicken as much as mine you defiantly need to give this recipe a try! Plus for all you out there that live a "gluten free" lifestyle this recipe (along with a lot of other Citizen Chef sauces) is gluten free and with how good the sauces taste you will never know the difference!

 Orange Chicken

3-5 chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil
(ziplock bag)

Citizen Chef Pan Asian Orange Sauce

Preheat oven to 350 degrees F. Rinse chicken, trim off fat and extras and then cut into 1 inch cubes, season with salt and pepper. Place cornstarch in ziplock bag. Put eggs in a bowl. Place oil in a skillet over medium heat. Place chicken in ziplock and shake, then place in eggs, then place in oil to cook. Repeat until all chicken is done. Cook chicken until browned on both sides. Then place in baking dish. 3 chicken breasts will fit in a 9x9 and 5 chicken breasts will fit in a 9x13. Pour Pan Asain Orange Sauce on chicken and bake for 15 minutes. Then turn chicken over and cook for 15 more minutes. Serve over rice and enjoy!

Disclosure: This is a sponsored post for Citizen Chef however thoughts and opinions are my own.

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Monday, August 12, 2013

Cheesy Cornbread

Man this cornbread sure is good! It is the perfect amount of sweet and savory put together! 

Cheesy Cornbread

1 cup butter, softened
1 cup sugar
4 eggs
1 can cream corn
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
1/2 cup monterey cheese, grated
1/2 cup cheddar cheese, grated

Preheat oven to 350 degrees F. Cream butter and sugar together. Add remaining ingredients except the cheese. After all mixed together fold in the cheeses. Grease pan. (can use either 9x13 or muffin tins) Bake for 45 if using a 9x13 baking dish or bake for 15 minutes if using muffin tins.

{My favorite way to serve this is by garnishing with a slice of roasted green chilis and topped with whipped butter. I also love to flip the muffins upside down and serve them that way!}

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Monday, August 5, 2013

Snickerdoodle Cookies

I know there is a million snickerdoodle recipes out there. This one has been my favorite ever since I was a little girl. I have tried and tried recipes off of Pinterest, blogs, and website and I tend to always go back to this recipe! I think they are absolutely delicious!

Snickerdoodle Cookies

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon butter flavoring

5 Tablespoons granulated sugar
2 teaspoons cinnamon

Preheat oven to 375 degrees. Combine shortening, sugar and eggs and mix. Add remaining ingredients (in the upper section) and mix until combined. Take the remaining sugar and cinnamon and put in a separate bowl. Shape a heaping Tablespoon of dough and form into a ball. Roll into the cinnamon sugar mix and place on a sprayed cookie sheet. Cook for 8 minutes or until shine is barely off of cookies. Do not overcook these! These are best when they are soft and chewy!

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Thursday, August 1, 2013

Buttery Herb Rice

This rice is the perfect side dish for almost every meal! My favorite is with salmon and grilled chicken but this is very universal! And very easy!

Buttery Herb Rice
yields: 4-6 servings

4 cups water
2 Tablespoons dry parsley
1/2 cube butter
1 (heaping) Tablespoon chicken bouillon
2 Tablespoons dried onion
2 cups rice, uncooked

Bring all to a boil, and then add 2 cups rice. Put lid on and cook for 20 minutes on low. Leave on the burner, but turn the heat off for another 10 minutes.

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