Starbucks Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.  I have never had one, so not sure how this compares...it was good though.

Ingredients:
1 1/2 cups FLOUR
1/2 teaspoon BAKING SODA
1/2 teaspoon BAKING POWDER
1/2 teaspoon SALT
3 EGGS
1 cup SUGAR
2 tablespoons BUTTER; Softened.
1 teaspoon VANILLA
1 teaspoon LEMON EXTRACT
1/3 cup LEMON JUICE
1/2 cup OIL

Lemon Icing Ingredients:
1 cup POWDERED SUGAR
2 tablespoons WHOLE MILK (I used Skim)
1/2 teaspoon LEMON EXTRACT

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Rate It!
Jen: 7
Kile: 8
Madee: 8
Destrie: 6

Creamy Spinach Tomato Tortellini

 

Ingredients

• 1 (20 oz) pkg three cheese tortellini 
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk 
• 1/2 cup heavy cream
• 1 (14.5 oz) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 1 1/2 Tbsp  basil
• Salt and freshly ground black pepper
• 6 Tbsp finely shredded parmesan, plus more for serving

Directions

• Cook tortellini according to directions listed on package.
• Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
• Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes. 

*Recipe slightly adapted and Photo from: Cooking Classy


Rate It!
Jen: 8
Kile: 6.5
Kiley: 8
Madee: 8
Destrie: 9

Stovetop Chicken and Rice

1 can Cream of Chicken Soup

2 cups chicken broth

1 1/2 cups minute rice (uncooked)

1/4 cup Hormel real bacon bits

1 cup shredded cheddar cheese

2 cups chopped, cooked chicken

1  package Ranch dressing mix

In a large pot combine soup, chicken broth and rice and bring to a boil.
 Stir in remaining ingredients.  Cover and simmer for 15 minutes.

Rate It!
Jen: 8.5
Kile: 8
Kiley:
Madee:
Destrie: 7

Recipe slightly adapted and Photo from: Plain Chicken

Potato Leek Pizza

Ingredients
1/2  cup Hormel real bacon bits 
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandolin or sharp knife
Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces Feta cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Preheat the oven to 475 degrees F.

In a skillet, heat the bacon for a couple minutes.   Add the leeks and saute until soft, about 3 minutes.

Pull or roll the bread dough into a rectangle and place on a baking sheet. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks and bacon on top of the cheese.  Next, add the Feta cheese, grated Parmesan and freshly ground black pepper. Drizzle with olive oil.

Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes.  ***Mine was still doughy at this point, so I covered it loosely with tin foil and cooked an additional 10 minutes.

Cut into squares and serve immediately.

Recipe slightly adapted from Pioneer Woman

Rate It!
Jen: 7.5
Kile: I don't like this
Kiley: 5
Madee: 6
Destrie: 6

Egg in a Hole

Ingredients: (for 1 serving)

1 T. butter
1 piece bread (I use day old)
1 egg
salt and pepper to taste
1 T. hormel real bacon bits
3 slices cheddar cheese
maple syrup- for serving

Directions:
Melt butter in a skillet.
Use a glass to make a hole in the center of the bread.
Put bread in the skillet.
(I also toast the circle piece left over from making the hole and serve on the side.)
Crack an egg and slowly pour into hole in the bread.
Salt and Pepper the egg.
Let egg cook and start to set for 2 minutes before you turn it.
Turn egg and cook for a couple more minutes.
Turn egg over again and sprinkle bacon on yolk.
Add cheese slices.  Allow cheese to melt.
Remove from pan and serve with maple syrup.

Ratings to come soon!

Bowtie Spinach Chicken Salad

Ingredients:
8 oz. Bowtie pasta, boiled until tender
Rotisserie Chicken
2 cans mandarin oranges, drained
1 bunch green onions, chopped
3/4 cup honey roasted peanuts
6oz. craisins
10oz. spinach

Dressing
1/2 cup oil
1/4 tsp salt
3 tablespoons sugar
1/3 cup white whine vinegar 
1/3 cup teriyaki sauce
1/4 teaspoon pepper
Whisk all dressing ingredients together

Combine all ingredients for salad when ready to serve .
Dress with salad dressing.  Serve immediately.

Recipe slightly adapted and Photo from Real Mom Kitchen

Rate It!
Jen: 8.5
Kile: 6
Kiley: 7
Madee: 8
Destrie: 8

Slow Cooker Beef and Broccoli

• 1 1/2 lbs. beef, chuck roast, sliced into thin strips
• 1 c. water with 1 beef bouillon cube dissolved in it.
• 1/2 c. oyster sauce (found at grocery store with Asian foods)
• 1/2 – 1 lb. broccoli florets -steamed
• 2 T. cornstarch
• Cooked rice
• Sesame seeds (for garnish)

1. Arrange beef strips in a slow cooker and pour beef broth and oyster sauce over the beef.
2. Cover and Cook on LOW for 6–8 hours or on HIGH for 3–4 hours or until beef is very tender.
3. Steam broccoli in a Ziploc steamer bag-according to directions on bag.
4. Combine cornstarch and 2 tablespoons of the cooking liquid (liquid from the broth and juices of the meat in the crock) in a small bowl and stir until smooth.
5. Slowly add cornstarch liquid mixture to the crock and stir in until well combined.
6. Fold drained broccoli into the slow cooker.
7. Leave uncovered. Cook on High for about 15 minutes or until sauce is thickened.

Serve over your favorite cooked rice and garnish with sesame seeds!

Recipe slightly adapted and Photo from: Get Crocked 

Rate It!
Jen: 8
Kile: 7
Kiley: 6
Madee: 6
Destrie: 7

Taco Casserole

*Recipe slightly adapted from a ward cookbook 

Ingredients:
2 lbs. ground beef
1/4 minced onion flakes
salt and pepper -to taste
2 (8oz.) cans tomato sauce
1 1/2 Tbsp. chili powder
corn chips- about 10-12 oz
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 soup can of milk

** sour cream, ranch dressing, shredded lettuce, olives--for topping

Directions:
Cook beef.
Add salt, pepper, and minced onion flakes.
Add tomato sauces and chili powder.

Spray a 9x13 baking dish with cooking spray.
Put a layer of chips (slightly crushed) on bottom of pan.
Next, add all of beef mixture.
Top with another layer of tortilla chips.
Prepare cream of mushroom soup with milk, stir to combine.
Pour over chips.  Top with shredded cheese.
Cover and bake at 350 degrees for 40 minutes.

Top with your choice of sour cream, ranch dressing, lettuce, or olives to serve.

Rate It!
Jen: 7.5
Kile: 7
Kiley: has moved out! She will rate food when she is here!
Madee: 6
Destrie: 8

Easy Strawberry or Lemon Fudge

 

Ingredients

• 1 (12 oz) bag of white or vanilla chips
• 1 tub (1 lb) Strawberry or Lemon Frosting
• food coloring, if needed - add 2 yellow to the lemon version for a brighter yellow color

Instructions

1. Line a 9 x 9 inch dish with foil and set aside.
2. In a microwave safe bowl, add the vanilla chips. Microwave for 30 seconds followed but 10 second intervals until smooth stirring each time.
3. Add the frosting to the melted chips and stir until well combined. Add food coloring if needed.
4. Pour into pan and spread until even. Allow to set for 30 minutes.
5. Remove fudge from the pan using foil and cut into squares.

Notes

For long term storage, keep in the refrigerator. Then bring out of the fridge about 30 minutes before eating. 

Recipe  and Photo From: Real Mom Kitchen 

Rate It!
Jen: 8
Kile:
Kiley: 7
Madee: 6
Destrie: 9

Crisp Bean Burritos

 

Recipe and Photo from Real Mom Kitchen

Ingredients

• canola oil, for frying
• (16 oz.) can refried beans
• 2 tsp taco seasoning
• 1 cup shredded cheddar cheese
• 6-8 (8-inch) flour tortillas
• 6-8 toothpicks

Instructions

1. Heat 1 inch of oil in a deep pan like a dutch oven over medium heat.
2. In a medium bowl, mix together refried beans, taco seasoning, and cheese.
3. Spread about ⅓ cup of the refried bean mixture in a straight line about ⅓ in from one edge of the tortilla.
4. Roll tortillas up tightly, keeping ends open. Secure with a toothpick. You want it to look like a taquito. Repeat until all tortillas are used.
5. Once oil is hot, Carefully place 2-3 burritos in the skillet and cook for 30-60 seconds, or until golden brown.
6. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
7. Repeat the frying process until all the burritos are cooked.

Rate It!
Jen: 7
Kile: 8
Kiley:
Madee: 7
Destrie: 7

Heavenly Waffles

Ingredients:
Waffle Mix and Ingredients to make
1 cup blueberries- crushed
bananas
raspberries
strawberries
blueberries
whipped cream
peanut butter syrup-recipe here on the blog!

Directions:
Make the waffle mix according to package directions, add the crushed blueberries to the mix. Stir to combine.
Cook waffles.
Top with fruit, whip cream and peanut butter syrup.....YUM!

*Recipe inspired from the waffle Destrie had in St. George at Xetava Gardens Cafe.

Rate It!
Jen: 8.5
Kile: didn't have any
Kiley: 7.5
Madee: 8
Destrie: 10

Peanut Butter Syrup

Ingredients:

1 cup skim milk 1 cup white sugar

1/2 cup peanut butter (we used crunchy peanut butter) 1 teaspoon vanilla extract

Directions:

1.	Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup. Recipe and Photo from Allrecipes.com

Dorrito Taco Crunch

  Ingredients:

 1 package of Hamburger Helper-Crunchy Taco    

  and ingredients to make.

Flour  Tortillas

Sour Cream

Cheddar Cheese

Doritos

*Make Hamburger Helper according to package directions. 

Warm tortillas in microwave.

Spread tortilla with sour cream, spoon on Hamburger Helper mixture, crush Doritos on top, and add shredded cheddar cheese. Roll up.

Rate it!

Jen: 7

Kile: 8.4

Kiley: 6

Madee: 7

Destrie: 8

Spinach Strawberry Salad

Ingredients:

1 package baby spinach 4 c. sliced strawberries 2 chicken breasts-cooked and sliced shredded mozarella cheese candied almonds-(heat almond slices in a pan with white sugar and 1 Tbsp. water)  Heat until toasted, then remove from heat.) Dressing 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 cup white sugar 1/4 teaspoon paprika 2 tablespoons sesame seeds 1 tablespoon poppy seeds

Directions:

1.

In a large bowl, toss together the spinach, strawberries, chicken, cheese, and almonds.

2.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds.  Pour dressing over salad. Or, just set out ingredients, and let everyone make their own salad. *This dressing does best stored in an airtight container on the counter-not in the fridge. Rate It! Jen: 10 Kile: I liked this and I don't like oil and vinegar dressings!! Yum! Kiley: Madee: Destrie: Ate the salad without dressing!  Dipped his spinach in ranch dressing! Loved the spinach!

Pork Chop Casserole

Ingredients:
6 pork chops
5 c. sliced/peeled potatoes
grated cheddar cheese
1 can cream of mushroom soup
1 1/4 cups of  milk
2 T. minced onion flakes
salt and pepper to taste

Directions:
Spray a 9x13 pan with cooking spray
Line the pan with potatoes, then cover potatoes with cheese.
Brown pork chops in a pan (both sides) Place on top of potatoes.
Mix soup and milk together.  Pour over meat and potatoes.
Add onions, salt and pepper.
Cover with tin foil and cook at 350 degrees for 1 hour.
Remove foil and cook for 30 more minutes.

*Recipe adapted slightly from my Mom, DeeAnne Godfrey

Rate It!
Jen: 7
Kile: 7
Kiley:
Madee: 7
Destrie: 7

Korean Beef Bowl

 

 Recipe and Photo from Real Mom Kitchen

Ingredients

• 1 lb. ground beef
• ⅓ cup brown sugar
• ¼ cup soy sauce
• 1 Tbsp sesame oil
• ¼ tsp crushed red pepper flakes
• ¼ tsp ground ginger
• 3 cloves of garlic, minced
• cooked rice for serving
• 2 green onions, sliced

Instructions

1. In a skillet, brown beef.
2. In the meantime, in a bowl add brown sugar, soy sauce, sesame oil, red flakes, and ground ginger. Whisk until combined and set aside.
3. Once beef is cooked add garlic and cook until fragrant, about 1 minute. Drain off any excess grease.
4. Add the sauce mixture that you set aside to the beef. Allow to simmer for 3 minutes. Serve over cooked rice and garnish with green onion.

Rate It!
Jen: 8
Kile: 7.5
Kiley: 8.5
Madee: 7
Destrie: 10