Wednesday, March 27, 2013

take my word for it wednesday these are just a few of my favorite brunch recipes.. behold my easter round up..

it's wednesday and this is when i ask you to take my word for it.. i decided to share with you some of my favorite brunch recipes since easter is only a few days away maybe some of these will help with planning your family brunch.. several of them will be making an appearance on my easter table this year.. happy hump day!!

  my first ever food post.. uncle jimmy's scrambled eggs

my new favorite potatoes.. brunch potatoes

 this is so sinful yet ohh so good.. my dad's favorite overnight french toast

 this is super easy and super tasty.. try my easy lemon monkey bread

how cute are these.. heart shaped cinnamon rolls

the yummiest carrot ever and the pineapple flowers oh so cool..
carrot cake with cream cheese frosting and dried pineapple flowers

these little guys where fun to make and so adorable.. oreo easter chicks

yummy looking back at this post i think i might have to make them again they were so good..
carrot cake sandwich cookies

sooooooo easy..  key lime scones with a lemon~lime glaze

might be my favorite non chocolate dessert i've ever made.. heavenly lemon bars
sooo good.. i loved the lemony syrup.. lightened up baked french toast
my favorite sandwich of all time.. monte cristo sandwich
these really pack a wallop.. they're spicy from the jalapeno.. sweet from the corn.. soo good..
such a great surprise i had never had one before and now i love them.. croque madame sandwich
last but not least.. this super easy bunny bait
i hope your able to use some of these this year.. and remember to enjoy and get cook'n!!

Monday, March 25, 2013

oreo truffle bunnies

these little guys turned out so cute and were equally yummy.. so easy... shell made most of them for me.. it was a good time in the kitchen and it's a fun way to get your kids helping with your easter brunch..

i took 1/2 a plastic egg, that was was made to look like a basketball.. sprayed it with cooking spray and shaped the bunny bodies with it..


i filled it up and then just laid open side down and tapped the top of the plastic egg shell and they popped out

i put the cookie truffles in the fridge to firm up.. then dipped them in candy coating.. then put in the freezer to harden then decorated them.. they turned out so cute and were so yummy...

oreo truffle bunnnies

1 package or oreos, crushed 
1 package of cream cheese, room temperature
mini marshmallows cut in half
crush oreos in your food processor.. add cream cheese and blend.. using half of a plastic egg shame them into bunnies and place on a lined cookie sheet... put in fridge for about 30 minutes.. right before you take them out of the fridge melt your candy melts according to package directions.. take your truffles out of the fridge and then dip in melting candy... with your decorating gel make the eyes and ears.. we cut a mini marshmallow in 1/2 and dipped it in the melting candy and then rolled in the sugar sprinkles and attached it as the "butt" of the bunny with the candy coating.. when all done put back in the fridge and keep cool until ready to serve..

enjoy and get cook'n!!

Friday, March 22, 2013

peep sunflower lemonade cake

the sunflower part of the cake was inspired but this recipe here here.. i decided to go with a lemon cake for the base.. and not just any lemon cake.. a lemonade cake.. it was tart.. sweet.. lemony.. delicate.. in a word scrumdelicious... for some strange reason i didn't get a photo of the cake from the top so you could see the sunflower part.. it was really cute check out the link above and you will get the idea of cute it really was..

i made this cake last year for easter and it might make an appearance again since it was so yummy..

i am not much of a peep fan.. matter of fact i probably have never in my entire life eaten an entire one.. they are to sugar sticky augh but on a cake they are pretty darn cute.. i loved how this cake turned out..

sunflower lemonade cake

prep time: 1 hour
cooking time:30-35 minutes
servings: 8-10


lemonade cake: 

2 sticks of unsalted butter, room temperature
2.5 cups ap flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbslp. lemon zest
1 1/2 cups sugar
4 large eggs
1/4 cup lemonade from concentrate
1 cup low fat buttermilk

lemonade frosting:

8 oz.  block of 1/3 less fat cream cheese, room temperature
1 stick butter, room temperature
3 tblsp. lemonade from concentrate
1/2 tsp. vanilla
4 cups powdered sugar


19 yellow peeps
1 1/2 cups semi sweet chocolate chips


making the cake:

preheat oven to 350 degrees {f}..butter or spray pam in two 8 by 2 inch round cake pans. line bottoms with parchment paper and then butter or spray it with pam.. dust with flour, tapping out excess..(this is so genius they pop right out no muss no fuss!) whisk together flour, baking powder, baking soda, salt and lemon a large mixing bowl, using an electric mixer, either hand held or stand mixer, beat butter and sugar until light and fluffy.. with mixer on low, beat in eggs one at a time.. then beat in lemonade.. alternately beat in flour mixture and buttermilk, beginning with and ending with flour.. mix until well combined.. divide batter between pans.. smooth tops and bake until cakes are done.. about 30-35 minutes.. let cool in pans about 10 minutes then run a knife around the edges of pans and invert cakes onto wire rack to cool, once cool start to frost cake.

making the frosting:

while cake is cooling make frosting..  in a medium mixing bowl with an electric hand held mixer or stand mixer cream butter and cream cheese together until fluffy.. with mixer on low add lemonade and vanilla.. slowly add in your powdered sugar once all added then beat on medium until smooth..

frosting the cake:

trim the tops off of your cake layers with a long serrated knife so they have a nice flat top.. place one layer on the bottom side up on your cake stand.. spread frosting on top of bottom layer.. place second layer on top.. apply a thin coat of frosting to the entire cake and put in the fridge for 15 minutes.. this is called a crumb coat.. remove from fridge and frost entire cake with a thick layer of lemonade frosting.
for the flower petals: arrange peeps around edge of cake, curving slightly and being careful not to separate chicks to much, then add the sunflower seeds by arranging chocolate chips in center of cake.. i ended up kinda dumping mine in because the carefully placing each chocolate chip became to tedious to bare.. but it still ended up being very cute..

enjoy and get cook'n!!!

Thursday, March 21, 2013

super easy bunny bait..

this is so easy and was a big hit last year at easter.. for the next week i will try and give you easter ideas and what nots.. easter is one of my favorite family holidays.. growing up my mom always hid our eggs in a "treasure hunt" type way.. the first egg had the clue to the next egg and so on and so forth and then the final egg had money! ya i absolutely loved it.. my kids not so much they didn't get into that :/ {probably cause i did it wrong ha} as a matter of fact that is how my brother asked his now wife to marry him.. easter of 2004 he did a easter egg treasure hunt and in the final egg was the engage ring.. how romantic is that!! easter is my holiday.. the past 5 years its been at my house and i love going all out, not to mention it gets our butts in gear and we get so many projects done.. and i love hiding eggs for the kids and making them special easter baskets for each one.. its a fun holiday the entire family and friends get together and enjoy good food!!

bunny bait

1 cup pretzel sticks
1 bag popped kettle corn popcorn
yellow or white melting candy {about 1/2 the bag} *in a pinch i've even melted white chocolate chips*
1/2 a bag of holiday peanut m n m's
1 cup of chex cereal
various easter sprinkles


spread pretzels, popcorn and chex on an foil covered bakinig sheet and drizzle melted yellow candy over the mixture.. gently stir to coat evenly.. toss in some sprinkles but don’t stir..let harden on your baking sheet add mnm's then kinda bread apart and serve in decorative bowls... my cousin danny couldn't get enough of it he said it was like pastel crack.. ha ha :)

enjoy and get cook'n!!

Wednesday, March 20, 2013

take my word for it wednesday.. spring has sprung.. and these oreo cookie pops are so easy

I have a confession to make.. these are not what i intended on making when i started out.. i made these back in september for amelia's 1st birthday party.. and i had grand plans..
her party was lady bug themed.. i planned on making lady bug cookie pops, but i couldn't find any red melting candy so i bought cake frosting dye.. well that didn't work.. so i switched them up and ended making flowers at the last minute.. i was literally putting the candies on minutes before we had to leave.. but if i do say so myself they turned out rather cute.. now the day turned out to be rather hot.. like hot hot.. we live in vegas and we were shocked it was so hot.. hey it was the end of september we were due for some cooler weather but no such luck, thankfully the party was at a little water park and everyone was able to cool off...  

 it never dawned on me that with the heat the candy would melt and get all over but it did.. see ollies face ha ha now what really didn't enter my mind was the creamy middle of the oreo would melt and the cookies would fall off their stick.. which happened to a lot of the kids.. so if your making them and it's on the warmish side outside keep them inside.. trust me.. if you don't you will have one heck of a mess.. but the kids didn't mind at all they picked up their melted messy cookie and shoved them right in their mouth!!

this little precious peanut enjoyed her birthday party!!!

spring oreo cookie pops

what you will need:

1 package golden oreo {regular is fine too}
1 lb. yellow and white candy melts {i mixed them up made some yellow and some white}
gum drops and gummy candies
lollipop sticks

open your oreos and place a white chocolate dipped lollipop stick in each one..

melt your candy coating according to package directions.. dip your entire oreo in the melted candy and let dry on wax paper or foil to harden..

while your oreos are hardening begin to cut up the gum drops and gummy candy.. i just randomly placed them on the cookies and made flowers.. now 2 things you can do, when you cut the gum drops in half the inside part that's been cut is sticky you can stick them right to the cookie.. for some reason, some of the them didn't want to stick so i melted some more candy and with the end of a lollipop stick dapped a little melted candy and then stuck them to the cookie.. i had little tin flower pots so i put foam {the green floral foam} and stuck the cookie sticks in that covered with tissue paper and edible grass and we had them on the picnic tables at the party..the kids LOVED them.. i thought they would pull the candies off and just eat the cookies but nope they eat everything.. heck they would have eaten the stick if they could have..

enjoy and get cook'n!!
happy spring!!!

Tuesday, March 19, 2013

turkey patty melts

Oh, he floats through the air
With the greatest of ease,
This daring young (wo)man
On the flying trapeze...

your wondering what does the flying trapeze have to do with patty melts.. well i will tell you.. patty melts have been one my favorite sandwiches ever. i can even remember the name of restaurant when i first had one.. it was called the pink pony and it was in the circus circus hotel.. i've mentioned before i grew up in las vegas.. and for the most part had your typical childhood.. except for my best friend tammy.. tammy and i met when we were about 7.. she lived in my neighborhood and from the moment we met we were instant bff's!! her family where entertainers on the strip they were the flying cavarettas.. they were a trapeze performing family.. they even went to circus school when they were growing up.. can you believe that circus school how cool is that.. anytime i stayed with tammy at one point or another we ended up at the circus circus {shortened to just "circus" for those in the know..*wink* which now you are..} tammy and i would run around playing hide and seek in the dressing rooms of all the other performers {i bet they loved us}, hang out in the rafters with the lighting guys.. play on the midway for hours.. and we always ate at the pink pony!! and the first time i had a patty melt was when tammy's aunt terry ordered me one and i was hooked from that point forward.. whenever i have one i think of those carefree weekends and summers running around the hotel until wee hours of the morning and loving every minute of it.  the flying cavarettas where world champions winning the coveted title in 1976 and even performed for the queen of england.. having a friend like tammy was truly an amazing experience.. we dont talk much now, matter of fact i haven't talked to her in probably 15 years, but i think of her often and love every memory i have of her being my childhood bff.. her aunt terry was one of the only women in the world who could do a triple somersault and she now runs the terry cavaretta flying trapeze experience school in las vegas and is thinking of starting a circus school.. i wish her luck.. *big heart smile* enough from be babbling about my childhood let's get to this yummy sandwich.. i was shocked to find out up til last week my mom had never had one.. crazy.. since it's been my favorite for a good 40 years!!

turkey patty melts {i don't cook with a lot of ground beef and we like the turkey ones just as much}

prep time: 15 minutes
cooking time: 60 minutes
servings: 4

turkey patties:

1.5 lbs. ground turkey
1/4 cup part skim ricotta
2 tblsp. fresh minced parsley {optional and i opted to forget :/}
2 tsp. soy sauce
2 tsp. worcestershire sauce
1 tsp. honey dijon
salt and pepper
olive oil

caramelized onions:

1 tblsp. butter
1 tblsp. olive oil
3 onions, sliced
salt and pepper

patty melt stuff:

8 slices of swiss cheese, i like the alpine lace
8 slices of bread, i used sourdough, rye is more traditional
caramelized onions
butter, softened {about 1/2 a stick}

instructions for cooking caramelized onions:

in a large heavy bottom pan heat butter and oil over medium heat.. once the butter is melted add onions and stir around to make sure they are coated.. add salt and pepper.. cover and cook on medium low for about 10 minutes.. then uncover, stir, and let them cook about 45 minutes.. check every now and again and stir they should become a deep golden brown color.. while they are cooking make and cook your patties..

instructions for cooking pattys:

in a large mixing bowl combine all the turkey ingredients except for the olive oil.. mix well and separate into 4 equal parts and shape into patties.. in a large cast iron skillet, two twirls around the pan with olive oil heat over medium high heat.. sear the patties on the first side until golden brown about 4-5 minutes.. flip patties and cook another 4-5 minutes on that side and until cooked all the way through..

instructions for making and cooking the melts:

place a slice of swiss cheese on 4 slices of bread, then a turkey patty, a spoonful of onions and then another piece of swiss and top with another slice of bread.. butter the bread on the outside of the sandwich.. heat a griddle over medium heat.. cook patty melts about 3-4 minutes each side until golden brown.. {i like to cover mine with a metal bowl or metal cooking lid and kinda steam them and it helps the cheese melt faster} remove when done and allow to sit for about 2 minutes.. slice and serve.. and when eating it think of me at the pink pony with scantly clad show girls.. :)

enjoy and get cook'n!!

Monday, March 18, 2013

the yummiest cinnamon toast ever..

your probably thinking to yourself why in the world is she posting a recipe on cinnamon toast.. i can actually say i have been thinking about it for some time and then my mom and i got to talking about it.. you see a lot of people do it wrong.. ok maybe not wrong but not right.. ok ok.. not wrong just not the way i was raised to make it.. i learned from my mother and she learned from hers... i then taught my kids.. or so i thought.. one time when shelby was in grade school she made herself some cinnamon toast and she made it all wrong and i said who taught you that.. she said that's how so in so's mom does it.. i was shocked.. i was appalled.. i said that is not the right way that is wrong.. she toasted her bread, then buttered it then put cinnamon sugar on her bread..bleak.. i was like you can never stay at her house again.. ok it didn't go like that but i was like honey mommy doesn't make it like that here let me help you.. {open trash.. toss in her toast she just made} you go watch tv i will bring you your cinnamon toast.. as she scampered away looking at me like woah dude who cares how i make it.. i thought back to when my mom taught me..  this is one of my of all my time favorite childhood recipes and memories.. i loveeeeeeee cinnamon toast and i love it cooked like this..

you butter your bread with softened butter..

you sprinkle with cinnamon and sugar.. that little football guy was pete's grandma's and he has been around for about 45 years.. {i mix up my cinnamon and sugar and it stays in that little guy}

for more ummmmpf after sprinkling the mixed cinnamon and sugar and i then sprinkled a little more sugar and cinnamon..

i patiently watched it cook in the toaster oven on broil..

the sugar and cinnamon caramelizes and makes a hard crunchy top.. and the bottom remains uncooked and soft and squishy and amazing...

cinnamon toast

prep time: 5 minutes
cooking time: 5 minutes
servings: 2


4 slices of bread {white is the best but wheat will do.. i had to use sour dough.. still good}
butter, room temperature


pre heat your oven or toaster oven to broil.. put your bread on a baking sheet or if cooking in the toaster oven the little sheet it comes with...slather the softened butter on your bread.. sprinkle with sugar and cinnamon.. {either mixed, one at a time or both *like me*} stick in the oven and watch it broil.. keep an eye on it or it will burn.. once the top is lightly golden brown and starting to darken, remove from oven and serve with a big glass of oj, an extra special hug and then settle in for an episode or 12 of spongebob squarepants.. you won't regret it i guarantee..

enjoy and get cook'n!!

Friday, March 15, 2013

luck o' the irish!! st. patty's day round up..

happy st. patrick's day and i hope you have a wonderful weekend and plenty of green beer, well if your into that kind of thing.. the following are some of my favorite or my families favorite recipes we enjoy on st. patricks day
{original post here}

irish stew

prep time: 15 minutes
cooking time: 8 hours
servings: 4-6


2 lb. chuck roast, cubed {or more traditional cubed lamb roast}
1 bag of the mini carrots, already peeled
1 large onions, chopped
4 cloves of garlic, minced
1 tblsp.garlic powder
1 tblsp. onion powder
1 tblsp. smokey paprika
3 russet potatoes, diced
1 cup beef broth
1 can guinness beer
1 six oz can of tomato paste
salt and pepper
olive oil


two twirls around a heavy bottom pan with olive oil over medium heat cook your cubed meat until brown.. add to your crock pot the potatoes, onions, carrots and garlic.. on top of that add the browned meat... in the pan you just cooked the meat in add about a 1/4 of a cup of guinness and deglaze the pan.. then add your tomato paste and cook for about 5 minutes, it will make a dark thick sauce.. then add tomato mixture to the crock pot.. then add your beef broth and remaining can of beer, garlic powder, onion powder, paprika, salt and pepper.. turn crock pot to low and cook for 8 hours.. serve in bowls with crusty french bread..

corned beef

prep time: 10 minutes
cooking time: 2 hours and 15 minutes
servings: 4


3 lb corned beef in package {spice packet discarded}
1/4 cup hot sweet mustard
2 tbls. brown sugar


pre heat oven to 350 degrees {f}.. drain corned beef from the package, discard the spice packet and rinse off the corned beef.. take 2 pieces of foil and make a T over your baking pan.. lay corned beef, fat side up in the center..spread the top with the hot sweet mustard and sprinkle brown sugar over the top.. wrap the corned beef with the foil in a way which allows for a little space on top between the meat and the foil and creates a container to catch the juice.. once wrapped place in a shallow baking dish.. {mine didn't even drip into my pan..} for pictures on how to do this check this recipe out.. then bake for 2 hours.. open the foil wrapping and spread a little more mustard and use a ladle and drench the meat with it's own juices.. put back in the oven for 15-20 more minutes or until the top gets bubbly and lightly brown..let rest for 5 - 10 minutes, then place on a cutting board and cut across the grain of the meat..

it was so good i ended up making 2 corned beefs last year..

corned beef hash

prep time: 20 minutes
cooking time: 20 minutes
servings: 4


olive oil
1 medium onion, chopped
1 bell pepper chopped
3 cups chopped corned beef
3 cups cubed frozen hashbrowns, thawed
salt and pepper
8 eggs 

heat two twirls around your pan of olive oil {i used my iron skillet} over medium heat.. add onions and peppers and cook a few minutes until tender about 4 -5.. add potatoes spread evenly over the pan.. cook until tender.. add chopped corned beef and spread everything evenly over the bottom of the pan and press down with a not stir to often you want them to get brown.. once the bottom is nicely brown flip it over in sections and press down again with spatula.. cook until it's all nicely brown.. remove from heat.. add salt and pepper to taste.. serve with 2 fried eggs..

who could resist a corned beef sandwich.. i know i can't they rank up there with one of my favorite sandwiches of all time..

rueben sandwich

prep time: 15 minutes
cooking time: 10 minutes
servings: 4


2 tbsp. butter, room temperature
8 slices of rye bread
8 sliced of swiss cheese
1 lb corned beef, sliced
1 cup coleslaw (i used the thin sliced pre packaged cabbage)
1/2 cup russian dressing (recipe below)


combine coleslaw and 1/4 cup russian dressing.. set aside.. spread a thin layer of the russian dressing on the inside of your bread then place one slice of the cheese on that .. pile your meat on the cheese, add some of the coleslaw mixture, then top with another slice of cheese.. spread another thin layer of russian dressing on the inside of the second piece of bread and top your sandwich with that piece.. butter the top side of your bread that's facing you.. heat a heavy bottom non stick skillet or griddle pan over medium low heat.. add the sandwiches with the butter side down.. then butter the top piece now facing you.. cook until the one side is golden brown.. using a spatula carefully flip the sandwich and finish cooking on the second side and until golden brown.. remove from heat.. slice and serve.. and remember to have your green beer...

spicy russian dressing

prep time: 15 minutes
servings: approx. 3 cups


1 1/2 cups mayo
2/3 cup chili sauce
1/2 cup sour cream
1 tbls. prepared horseradish
1 tbls. fresh squeezed lemon
2 tsp. sugar
2 tsp. worcestershire sauce
1tsp. hot sauce {more for more spice}
1 tsp. smoky paprika
1 dill pickle, chopped
2 scallions, chopped, top and bottom
salt and pepper


combing all the above in a food processor until thoroughly mixed.. do not over blend, you still want some chunks.. season with salt and pepper.. set aside if using right away or put in the fridge in a covered jar..

happy st. patty's day
remember to enjoy and get cook'n!!