Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Lemon Raspberry Cupcakes

By Leave a Comment

Print Recipe

Lemon Raspberry Cupcakes

Lemon-infused cupcakes filled with fresh or frozen raspberries topped with sweet lemon cream cheese frosting!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

CUPCAKES:

  • 1 c. unsalted butter room temperature
  • 2 c. granulated sugar
  • 1 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1/2 tsp. lemon extract
  • 4 lg. eggs room temperature
  • 1 c. full-fat sour cream
  • 1/2 c. whole milk
  • 3 1/4 c. plus 3 T. cake flour divided
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 c. raspberries fresh or frozen, if using frozen don’t thaw first

LEMON CREAM CHEESE FROSTING:

  • 12 oz. cream cheese room temperature
  • 1/2 c. unsalted butter room temperature
  • 1/2 tsp. lemon extract
  • 4 1/2 c. confectioners’ sugar sifted, more if needed
  • 2 T. fresh lemon juice
  • 1 tsp. fresh lemon zest

Instructions

  • CUPCAKES: Preheat the oven to 350 degrees. Line two (12 cup) cupcake tins with paper liners; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, sugar, vanilla extract, lemon extract, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the sour cream and milk, beat until combined.
  • In a medium bowl, whisk together 3 1/4 cups of the cake flour, baking powder, baking soda, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be sure not to over mix or your cupcakes will be dense; set aside.
  • In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined.
  • Spoon or scoop the batter (using an ice cream scoop) into the prepared cupcake tins (filling each mold 3/4 of the way full). Bake one pan at a time, for about 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with just a few moist crumbs attached.
  • Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.
  • LEMON CREAM CHEESE FROSTING: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the softened cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes.
  • Reduce the speed to low and gradually add the sifted confectioners’ sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes.
  • Once the cupcakes have completely cooled spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.
  • Cupcakes are best the day they are made but will keep covered and stored in the fridge for 3 days. Bring to room temperature before serving and enjoy!

Notes

You can purchase these cute cupcake wrappers at GreengateImages on Etsy: https://www.etsy.com/listing/683519068/yellow-polka-dot-cupcake-wrappers

Veggie Quiche

By Leave a Comment

Print Recipe

Veggie Quiche

Simply add your choice of vegetables and cheese and you have yourself a delicious brunch, lunch, or light dinner!
Course: Breakfast, Entrée
Cuisine: French
Servings: 8

Ingredients

  • 1 refrigerated pie crust
  • 2 1/2 c. finely chopped veggies zucchini, broccoli, spinach, mushrooms, green onions, asparagus, bell peppers, cherry tomatoes, etc.
  • 5 lg. eggs
  • 1/2 c. half and half
  • 2 tsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black or white pepper
  • 1/4 tsp. garlic powder
  • 1 pinch ground nutmeg
  • 1 pinch red pepper flakes for a little heat optional
  • 1 1/2 c. freshly shredded cheese Gruyere, Swiss, Fontina, Cheddar, or combo, divided

Instructions

  • Arrange an oven rack in the lower third of the oven. Preheat the oven to 375 degrees. Line a rimmed baking dish with foil and set aside.
  • Roll out the pie crust to fit your pie plate. On a lightly floured surface, roll the pie crust large enough to fit an 8 or 9-inch pie plate. Transfer the pastry to the pie plate; cut the edges leaving a 1/2-inch overhang. Tuck the overhang under to make a nice rolled edge around the pie, then flute the edges to make a decorative edge. Dock the bottom and sides with a fork. Place on the prepared baking sheet. Refrigerate until ready to use.
  • Finely chop all your veggies. You will need 2 1/2 cups total.
  • In a microwave-safe bowl, combine your veggies of choice (except for the spinach, add after microwaving the other vegetables) and 1/4 cup water. Cover with plastic wrap and microwave on high for 3 minutes. Carefully remove the plastic wrap and drain the veggies in a fine mesh sieve; set aside to cool a bit.
  • In a large bowl, whisk together eggs, half and half, mustard, salt, pepper, garlic powder, nutmeg, and red pepper flakes if using. Stir in the veggies and 1 cup of cheese.
  • Pour the egg and veggie mixture into the crust. Top with the remaining 1/2 cup cheese.
  • Bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool for 30 minutes before slicing and serving. If you prefer your quiche cold (like I do) refrigerate for at least 2-3 hours before serving. Refrigerate any leftovers.

Notes

Use an 8 or 9-inch pie plate. If using a deep-dish pie plate, add 1/2 cup additional veggies and 2 eggs to the filling.

Italian Easter Cookies

By Leave a Comment

Print Recipe

Italian Easter Cookies

Soft almond cookies decorated with festive pastel icing and sprinkles.
Course: Dessert
Cuisine: American, Italian
Servings: 30 cookies

Ingredients

COOKIES:

  • 3 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. granulated sugar
  • 1/2 c. unsalted butter softened
  • 1 tsp. vanilla extract
  • 2 tsp. almond extract
  • 3 lg. eggs room temperature

ICING:

  • 1 c. confectioners’ sugar
  • 3 T. milk or cream
  • 1 tsp. almond extract vanilla extract or lemon juice can be substituted
  • food coloring for tinting the icing
  • sprinkles for decorating

Instructions

  • Preheat the oven to 350 degrees. Line two rimmed large baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, salt, and baking powder.
  • In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar, and both the vanilla and almond extracts and beat on medium-high speed until the mixture is light and fluffy.
  • Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.
  • Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.
  • Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape them into balls. Place the balls about an inch apart on the prepared baking sheets.
  • Bake for 12 to 15 or until a toothpick inserted into the middle comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring them to a cooling rack. Let cookies cool completely before icing.
  • ICING: Whisk together the confectioners’ sugar, milk, and almond extract in a small bowl until smooth and no lumps remain.
  • Divide the icing equally into 3 small bowls and tint with food coloring.
  • Carefully dip the cooled cookies in the icing and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)
  • Once the cookies are set up, store them in an airtight container at room temperature or in the refrigerator for 3 to 4 days.
  • Alternatively, you can freeze the cookies without icing and sprinkles for 1 month. Defrost the cookies on the day you plan to serve them, dip in icing, and top with sprinkles.

Chicken Milanese

By Leave a Comment

Print Recipe

Chicken Milanese

Tender chicken cutlets coated with seasoned breadcrumbs, pan fried until golden brown and crispy, then topped with a light lemony arugula salad, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

SALAD:

  • 2 c. arugula
  • 1/4 c. thinly sliced red onion
  • 1/2 c. cherry tomatoes halved
  • 1 T. lemon juice
  • 1 T. olive oil
  • 2 T. shaved parmesan cheese
  • kosher salt and pepper to taste

CHICKEN:

  • 1 1/4 lbs. boneless skinless chicken cutlets or breasts, cut in half lengthwise
  • 1/2 c. all-purpose flour
  • kosher salt and pepper to taste
  • 2 T. milk
  • 3 lg. eggs
  • 1 c. Italian style breadcrumbs
  • 1/4 c. panko breadcrumbs
  • 1/4 c. olive oil
  • 1 T. fresh chopped parsley

Instructions

  • SALAD: In a large bowl, toss the arugula, red onion, cherry tomatoes, and shaved parmesan cheese together; cover and place in the refrigerator. Just before serving, combine the lemon juice and olive oil in a small bowl. Drizzle over the salad and season with salt and pepper.
  • CHICKEN: Use chicken cutlets OR chicken breasts cut in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin. Repeat the process with the remaining pieces of chicken.
  • Pour the flour into a shallow dish, season generously with salt and pepper; set aside.
  • Pour the milk and eggs into a shallow dish, whisk to combine; set aside.
  • Pour the Italian breadcrumbs and panko breadcrumbs into a shallow dish, stir to combine; set aside.
  • Dip the chicken cutlets into the flour, then the egg mixture, then the breadcrumbs; repeat.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets in a single layer. Cook for 4 minutes per side, or until golden brown, crispy, and cooked through. Transfer to a serving plate and sprinkle with parsley.
  • Arrange the arugula salad either on top of or next to the chicken cutlets and serve immediately.

Mini Pavlovas

By Leave a Comment

Print Recipe

Mini Pavlovas

Crispy on the outside, soft and chewy on the inside, piled high with sweetened homemade whipped cream and loads of fresh fruit, Enjoy!
Course: Dessert
Servings: 14 pavlovas

Ingredients

PAVLOVA:

  • 6 lg. egg whites room temperature
  • 1 1/2 c. granulated sugar
  • 2 tsp. cornstarch
  • 1/2 T. lemon juice
  • 1/2 T. vanilla extract

WHIPPED CREAM:

  • 1 1/2 c. cold heavy whipping cream
  • 2 T. granulated sugar

GARNISHES:

  • 4-5 c. fresh fruit strawberries, raspberries, blueberries, kiwi, etc.
  • 15 mint leaves optional

Instructions

  • Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper.
  • PAVLOVA: Using a stand mixer, beat the egg whites on high speed for 1 minute until soft peaks form. With the mixer on, gradually add the sugar, beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy. Use a spatula to fold in the lemon juice and vanilla extract, then fold in cornstarch and mix until blended.
  • Fill a piping bag fitted with a 1M tip with the meringue. Pipe meringue into 3-inch wide nests onto the prepared baking sheet. You should have 14 pavlovas. Using the back of a spoon make an indent in the center of each pavlova allowing room for the whipped cream later.
  • Bake for 1 hour and 15 min then turn the oven off without opening the door. Leave the pavlovas in the hot oven for another 30 minutes. The outsides will be a pale cream color, dry and crisp to the touch, the insides will still be marshmallow soft.
  • Gently transfer the pavlovas with the parchment paper onto the counter or a wire rack and allow them to cool to room temperature.
  • WHIPPED CREAM: Meanwhile, beat the cold whipping cream with 2 tablespoons of sugar in a cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
  • TO ASSEMBLE: Once the pavlovas are cool, top them with whipped cream and fresh fruit if serving within 4 hours OR store them in an airtight container for 3-5 days at room temperature (in a low humidity place) then fill with whipped cream and fresh berries just before serving.

Notes

Pavlovas should be enjoyed within 4 hours of assembly.

Slow Cooker Italian Pot Roast

By Leave a Comment

Print Recipe

Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast ~ This Italian pot roast served over polenta, mashed potatoes, or pasta is so good, it’s sure to become your family’s favorite!
 
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 1 T. extra virgin olive oil
  • 2 T. all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 3 to 4 lbs. boneless chuck beef roast trim the fat
  • 1 lg. yellow onion cut in half & sliced into half moons
  • 3 lg. carrots cut into 1-inch pieces
  • 2-3 lg. stalks celery cut into 1-inch pieces
  • 3 cloves garlic minced
  • 1/4 c. chopped Italian flat-leaf parsley plus more for garnish
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1 bay leaf
  • 1 (15 oz.) can no-salt-added tomato sauce
  • 1 (12 oz.) jar roasted red peppers drained & chopped

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Combine the flour, salt, and pepper in a shallow dish or pie plate. Cut the roast beef into 4 large pieces, coat in the flour mixture, and sear until brown on all sides, about 4 minutes per side. Place in the bottom of a 6-quart slow cooker.
  • Add the veggies and spices over the seared beef. Slowly pour the tomato sauce and roasted red peppers overall.
  • Cover and cook on HIGH for 5 hours, or on LOW for 10 hours, until meat is tender. Turn the slow cooker off and allow the pot roast to cool in the juices for 15 minutes.
  • Lightly shred the meat or cut it into chunks and serve with the vegetables and sauce over polenta, mashed potatoes, or pasta. Garnish with more chopped parsley if desired.
  • Refrigerate leftovers in an airtight container. Reheat on the stovetop over medium-low heat.

Strawberry Pretzel Parfaits

By Leave a Comment

Print Recipe

Strawberry Pretzel Parfaits

These individual portable dessert parfaits are perfect for a picnic, party, baby and bridal showers, or simply dessert on the go!
Course: Dessert
Cuisine: American
Servings: 12 jars

Ingredients

PRETZEL CRUST:

  • 2 c. crushed pretzel twists (about 8 ounces)
  • 3/4 c. melted butter
  • 3 T. granulated sugar

CREAM FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 (8 oz.) container whipped topping (Cool-Whip)
  • 1/2 c. granulated sugar

STRAWBERRY TOPPING:

  • 1 (3 oz.) pkg. strawberry gelatin
  • 1 c. boiling water
  • 1 (16 oz.) pkg. frozen sweetened sliced strawberries thawed
  • 12 (8 oz.) jars with lids

Instructions

  • Preheat the oven to 350 degrees.
  • PRETZEL CRUST: Place the pretzel twists into a gallon-size zip top bag. Use a rolling pin to crush the pretzels. You will need 2 cups crushed.
  • In a small bowl, combine the crushed pretzels, melted butter, and sugar; spread onto a rimmed baking sheet. Bake until crisp and lightly browned about 12-14 minutes. Cool completely on a wire rack; then break into small pieces and set aside.
  • CREAM FILLING: In a medium bowl, beat the softened cream cheese, whipped topping, and sugar until smooth. Cover and refrigerate until chilled.
  • STRAWBERRY TOPPING: In a large bowl, dissolve the gelatin in boiling water. Stir in sweetened strawberries; cover and chill until partially set about 1 hour.
  • TO ASSEMBLE: Pour about 2 heaping tablespoons of pretzel mixture into the bottom of each jar. Pipe the cream filling into the jars using a piping bag fitted with a 1A tip sealing in the pretzels. Top with the strawberry mixture. Cover with a lid and chill until firm, at least 2 hours.
  • TO SERVE: Top jars with whipped cream and garnish with pretzel twists if desired.

Big Mac Sliders

By Leave a Comment

Print Recipe

Big Mac Sliders

How cute are these “mini” Mac Sliders with lean ground beef, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun!?!
Course: Appetizer, Entrée
Cuisine: American
Servings: 12 sliders

Ingredients

SPECIAL SAUCE:

  • 1/2 c. mayo
  • 2 T. French dressing
  • 1 T. sweet relish
  • 1 tsp. granulated sugar
  • 1 tsp. white vinegar
  • 1 tsp. ketchup
  • 1 tsp. minced white onion
  • 1/4 tsp. kosher salt

SLIDERS:

  • 2 lbs. lean ground beef I use 93/7
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 T. minced white onion

TOPPINGS:

  • 8-9 slices American cheese
  • 1 1/2 c. shredded lettuce
  • 2 T. finely chopped white onion
  • 24-36 dill pickle chips
  • 12 Brioche slider buns sliced in half lengthwise
  • 2 T. melted butter
  • 1 T. sesame seeds

Instructions

  • Preheat the oven to 350 degrees.
  • SPECIAL SAUCE: In a small bowl, whisk or stir together all the ingredients until well combined; cover and refrigerate until ready to use.
  • SLIDERS: In a large bowl, combine the ground beef, salt, pepper, and minced onions. Press the beef mixture into a 9×13-inch rimmed baking sheet or dish. Bake for 20-25 minutes until the internal temperature reaches 165 degrees.
  • Remove the beef patty from the oven. Using paper towels, absorb all the excess grease and discard. Top the patty with cheese and place it back in the oven for 2-3 minutes or until the cheese starts to melt. Remove from the oven and cut into 12 square patties.
  • Meanwhile, slice the buns in half lengthwise. Place the bottom slider buns on a serving dish. Spread the bottom buns with half of the sauce, top with shredded lettuce, followed by the beef and cheese patties.
  • Sprinkle chopped onions overall, then place 2-3 pickles over each slider. Spread the remaining sauce over the inside of the top buns. Cover the sliders with the top buns. Brush the tops with butter and sprinkle with sesame seeds. Serve and enjoy!

Valentine’s Day Chocolate Fondue Charcuterie

By Leave a Comment

Print Recipe

Valentine’s Day Chocolate Fondue Charcuterie

Whether you’re having a romantic dinner for two or entertaining a crowd, chocolate fondue is always a SWEET idea!
Course: Dessert
Cuisine: American, French

Ingredients

FONDUE:

  • 1 3/4 c. heavy cream
  • 8 oz. good quality bittersweet chocolate chopped
  • 4 oz. good quality milk chocolate chopped
  • 1 T. kirsch cherry brandy
  • 2 tsp. vanilla extract
  • 1 Pinch kosher salt

COOKIES: (Select 6-8 options)

  • Sugar Wafer Cookies Vanilla, Strawberry, or Chocolate
  • Biscotti
  • Pirouettes Chocolate, Vanilla, or Hazelnut
  • Sandwich Cookies such as Oreos
  • Macrons
  • Milano Cookies
  • Palmier Cookies
  • Fudge Striped Cookies
  • Mini Frosted Soft Batch Cookies
  • Shortbread Cookies
  • Graham Crackers
  • Pound Cake cut into hearts or cubes
  • Brownies cut into hearts or cubes
  • Angel Food Cake cut into cubes
  • Rice Krispie Treats cut into hearts or cubes
  • Mini Cupcakes

CANDIES: (Select 4-5 options)

  • Dove Chocolate Hearts
  • Conversation Hearts
  • Heart Shaped Gummies
  • Jellybeans
  • Marshmallows
  • M&Ms Candies Red, White, and Pink
  • Sixlets Candies Red, White, and Pink
  • Red licorice
  • Pretzels Chocolate, Strawberry, or Vanilla
  • Candy Pretzel Rods

FRUIT: (Select 2-4 options)

  • Whole Strawberries
  • Red Apples Slices
  • Red Grapes
  • Orange Segments
  • Pineapple Chunks
  • Pears Slices
  • Banana Chunks
  • Dried Fruits Apricots, Mango, or Papaya

Instructions

  • FONDUE: In a small saucepan over medium-low heat, add heavy cream stirring occasionally until hot about 5-8 minutes.
  • Stir in bittersweet chocolate, semisweet chocolate, kirsch, vanilla, and a pinch of salt until melted and smooth about 5 minutes.
  • Pour the mixture into a fondue pot and serve with desired dippers.

Lobster Mac and Cheese

By Leave a Comment

Print Recipe

Lobster Mac and Cheese

Our creamy, dreamy mac is loaded with three kinds of cheese and sweet tender pieces of lobster. A truly decadent dish the whole family will love!
Course: Entrée, Side Dish
Cuisine: American
Servings: 8

Ingredients

TOPPING:

  • 1/2 c. breadcrumbs
  • 2 T. melted butter
  • 2 T. grated parmesan cheese
  • 1 tsp. freshly chopped Italian parsley

MAC & CHEESE:

  • 8 oz. cooked lobster meat chopped, about 2 cups
  • 1 lb. pasta cavatappi, macaroni noodles, shells, or penne
  • 1/3 c. butter
  • 1/3 c. all-purpose flour
  • 1 tsp. onion powder
  • 1/2 tsp. dry mustard powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. Old Bay Seasoning
  • 2 3/4 c. milk
  • 1/2 c. heavy cream
  • 2 c. shredded sharp cheddar cheese
  • 1 1/4 c. shredded Gruyere cheese
  • 1/2 c. shredded parmesan cheese

Instructions

  • Preheat the oven to 400 degrees. Grease a 9×13-inch baking dish; set aside.
  • TOPPING: In a small bowl, whisk together the topping ingredients; set aside.
  • MAC & CHEESE: Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions. Drain and return the pasta to the pot; set aside.
  • Meanwhile, in a saucepan over medium heat melt the butter. Stir in the flour and seasonings and cook, stirring constantly for about 1½ – 2 minutes.
  • Combine the milk and cream and add to the flour mixture a little at a time whisking after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  • Once all the liquid is added, bring the mixture to a boil. Reduce the heat and simmer 1-2 minutes or until thickened while whisking.
  • Remove from the heat and stir in the cheeses whisking until the sauce is smooth and melted.
  • Pour the sauce over the pasta, stirring to combine. Gently stir in half of the lobster meat. Evenly spread the mac and cheese into the prepared baking dish.
  • Add the remaining lobster meat on top of the mac and cheese and sprinkle with the topping mixture.
  • Bake, uncovered for 20-25 minutes or until bubbly and topping is golden brown.

Key Lime Pie in a jar

By Leave a Comment

Print Recipe

Key Lime Pie in a Jar

How cute are these mini no-bake key lime pies? Perfectly portioned for your next get-together!
Course: Dessert
Cuisine: American
Servings: 12 jars

Ingredients

GRAHAM CRACKER CRUST:

  • 1 sleeve graham crackers (9 whole crackers)
  • 4 T. melted butter
  • 3 T. granulated sugar
  • 12 (4 oz.) mini jars with lids

KEY LIME FILLING:

  • 3/4 c. heavy cream
  • 1 tsp. vanilla extract
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (8 oz.) pkg. cream cheese softened
  • 3/4 c. Key Lime juice

GARNISES:

  • Homemade whipped cream
  • 6 lime slices cut in half
  • 1 T. lime zest for garnishing

Instructions

  • GRAHAM CRACKER CRUST: Break up 1 sleeve of graham crackers and place them into a food processor. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs.
  • If you don't have a food processor, just put them into a zip-top bag and crush them with a rolling pin. You want really fine crumbs, so feel free to take out all your frustrations on these crackers!
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Add a heaping 1 tablespoon of the mixture into 12 mini mason jars. Pack tightly with the back of a spoon or your fingers. Chill for at least 10 minutes.
  • KEY LIME FILLING: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream and vanilla extract until stiff. Transfer to a bowl; set aside.
  • In the same bowl of the stand mixer (fitted with the paddle attachment), beat the cream cheese at medium speed until smooth. Slowly add the sweetened condensed milk and continue beating until smooth. Add the whipped cream back to the bowl and mix until combined.
  • Slowly add the key lime juice to the mixture while beating at a low-medium speed until smooth and creamy.
  • Add the cream cheese filling to a piping bag or plastic baggie. Snip off the tip from the baggie and pipe the mixture into the mini mason jars on top of the graham cracker crust. You should be able to fill each jar slightly more than three-quarters full.
  • Cover with a lid and refrigerate for at least 2 hours or until firm. Store in the refrigerator for up to three days.
  • When ready to serve, top each jar with a dollop of whipped cream, lime zest, and a 1/2 lime slice. Serve immediately.

Slow Cooker Beef and Noodles

By Leave a Comment

Print Recipe

Slow Cooker Beef and Noodles

Tender chunks of beef and thick egg noodles simmered in a savory beef gravy. Comfort food the whole family will enjoy!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 3 lbs. chuck roast
  • 1 (14.5 oz.) can beef consommé or low-sodium beef broth
  • 1 envelope beefy onion soup mix
  • 1 (10.5 oz.) can cream of celery soup or cream of mushroom soup
  • 3-4 cloves garlic minced
  • 6-8 c. beef broth
  • 1 (16-24 oz.) pkg. Reames frozen home-style egg noodles
  • kosher salt and pepper to taste
  • Chopped Italian flat-leaf parsley for garnish

Instructions

  • In a large bowl, whisk together 1 can beef consommé, beefy onion soup mix, cream of celery or mushroom soup, and minced garlic; set aside.
  • Place the roast into a 6-quart slow cooker. Pour the soup mixture over the roast. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Carefully, remove the roast from the slow cooker to a plate or cutting board and set aside. Add the 6-8 cups of broth to the slow cooker and turn it on HIGH.
  • Meanwhile, shred the beef with two forks and place it back into the slow cooker. Stir in frozen noodles. Cover and cook on HIGH for an additional hour or until the noodles are tender.
  • Taste for seasoning, add salt and pepper if needed.
  • Serve in bowls garnished with fresh chopped parsley, Enjoy!

Notes

*If using the bigger package of noodles use more broth.
*When storing leftovers, separate the beef and noodles from the sauce so the noodles don’t absorb all the liquid and store in airtight containers in the refrigerator.
*To reheat one serving, place beef and noodles into a microwaveable bowl then pour sauce over the noodles. Microwave for 1 ½ minutes on high or until heated through.

Smores Cookies

By Leave a Comment

Print Recipe

S’mores Cookies

Decadent chocolate chip cookies loaded with graham crackers, mini Hershey bars, and toasted marshmallows, enjoy!
Course: Dessert
Cuisine: American
Servings: 18 cookies

Ingredients

  • 1 c. butter room temperature
  • 3/4 c. light brown sugar packed
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. mini marshmallows divided
  • 1 sleeve (9 whole) graham crackers broken into 1/2-inch pieces (about 2 cups), divided
  • 1 c. semi-sweet chocolate chips
  • 9 snack-size Hershey bars broken into 36 pieces

Instructions

  • Preheat the oven to 375 degrees. Line 3 rimmed baking sheets with parchment paper; set aside.
  • In a large bowl, using an electric hand mixer, beat the butter, brown sugar, and granulated sugar for 2-3 minutes until light and creamy. Add eggs and vanilla and beat until well combined.
  • In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients, beating until just combined.
  • Gently stir in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
  • Using a large ice cream scooper, scoop 3 tablespoon size balls of dough onto the parchment-lined baking sheets, leaving room for the cookies to spread (6 cookies to a sheet).
  • Bake for 10 minutes until almost done, then remove from the oven and quickly press 4 additional marshmallows on top of each cookie, along with a 3 pieces of broken-up graham crackers and 2 mini-Hershey bars.
  • Turn the oven to broil and toast the marshmallows for about 1-2 minutes until golden brown. Watch careful as the marshmallows can burn quickly.
  • Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store cooled cookies in an airtight container for 4-5 days.

Smashed Potatoes

By Leave a Comment

Print Recipe

Smashed Potatoes

Baby red and yellow potatoes smashed, seasoned, and roasted until golden brown and crispy. For loaded smashed potatoes top with cheddar cheese, bacon, sour cream, and chives.
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

SMASHED POTATOES:

  • 1 lb. baby red potatoes
  • 1 lb. baby yellow potatoes
  • kosher salt and freshly ground pepper to taste
  • 4 to 6 T. olive oil
  • dried thyme leaves for sprinkling

TOPPINGS: (optional)

  • 1 1/2 c. shredded cheddar cheese for sprinkling
  • 4-6 slices cooked bacon chopped
  • 1 (8 oz.) cont. sour cream for dolloping
  • fresh chopped chives for sprinkling

Instructions

  • Heat the oven to 425 degrees.
  • Bring the potatoes to a boil in a large pot of generously salted water. Cook until fork tender, about 8 minutes. Drain and cool slightly, about 10 minutes.
  • Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange the potatoes on the baking sheets. Using a potato masher, lightly smash each potato in a crisscross pattern until the potatoes are about 1/2-inch thick.
  • Brush each potato with the remaining olive oil. Season with salt and pepper, and sprinkle with thyme.
  • Roast the smashed potatoes until golden brown and crispy, about 20-25 minutes.
  • For Loaded Smashed Potatoes: Serve topped with shredded cheddar cheese, bacon, sour cream, and chives, if desired.

Sautéed Broccolini

By Leave a Comment

Print Recipe

Sautéed Broccolini

Sautéed Broccolini with lemon, garlic, and red pepper flakes.
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. broccolini
  • 1 T. olive oil
  • 4 cloves garlic thinly sliced
  • 1 tsp. kosher salt
  • 1/2 tsp. red pepper flakes
  • 1/2 c. water
  • Juice of 1/2 lemon
  • lemon wedges for serving

Instructions

  • Trim about 1/2-inch off the bottom of the broccolini stems. Rinse the broccolini under cold water and shake off the excess water.
  • In a large straight-sided skillet, heat the olive oil over medium-high heat until shimmering. Add the broccolini. Sauté until the broccolini is bright green and some of the stems and tips of the florets are lightly charred about 5 to 7 minutes.
  • Add the garlic, salt, and red pepper flakes. Continue to sauté until the garlic is fragrant, about 30 seconds.
  • Add the water and juice of half a lemon, cover, and cook until the broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately with lemon wedges.

Pesto Tortellini

By Leave a Comment

Print Recipe

Pesto Tortellini

Cheese tortellini tossed with fresh spinach, cherry tomatoes, and homemade basil pesto topped with Parmigiano-Reggiano cheese and toasted pine nuts, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 2

Ingredients

BASIL PESTO:

  • 2 c. fresh basil leaves packed
  • 1/2 c. freshly grated Parmigiano-Reggiano or Romano cheese
  • 1/2 c. extra virgin olive oil
  • 1/3 c. toasted pine nuts or walnuts plus more for garnish
  • 3 med. garlic cloves minced
  • kosher salt and freshly ground black pepper to taste

PASTA:

  • 1 (20 oz.) pkg. fresh or frozen cheese tortellini
  • 1 c. baby spinach
  • 1 c. halved cherry tomatoes

Instructions

  • BASIL PESTO: Place the basil and pine nuts in a food processor; cover with the lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 1/2 cups
  • PASTA: Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Reserve 1/2 cup pasta water then drain the tortellini and return to the pot.
  • Add 3/4 cup pesto and spinach to the pot tossing until evenly coated. Add some pasta water to thin the sauce as needed. Taste, adding salt and pepper if needed. Gently stir in tomatoes.
  • Serve warm or cold topped with freshly grated Parmigiano-Reggiano cheese and toasted pine nuts if desired.

BLT Quiche

By Leave a Comment

Print Recipe

BLT Quiche

This lovely quiche is loaded with smoky bacon, cherry tomatoes, baby spinach, and sharp white cheddar cheese, all the delicious flavors of a BLT sandwich!
Course: Breakfast, Entrée
Cuisine: American, French
Servings: 8 slices

Ingredients

  • 8 slices thick-cut smoked bacon cooked & crumbled, reserving 1/4 cup for topping
  • 1 c. quartered cherry tomatoes
  • 1 1/2 c. shredded sharp white cheddar
  • 6 lg. eggs
  • 1 1/2 c. heavy cream
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 (9-inch) deep dish frozen pie crust or homemade
  • 2 c. fresh baby spinach

Instructions

  • Cook, drain, and crumble the bacon. Quarter the cherry tomatoes. Shred the cheese; set those ingredients aside.
  • In a large bowl, whisk together the eggs, cream, salt, and pepper until well combined and smooth.
  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil. Place the pie dish lined with crust on the prepared baking sheet. Dock the bottom of the crust a few times and set aside.
  • Begin by layering 1/3 of the spinach, crumbled bacon, tomatoes, and cheese into the pie crust, repeat for a total of 3 layers. Slowly, pour the egg mixture evenly over the ingredients allowing each addition to seep into the holes. Sprinkle with the reserved 1/4 cup crumbled bacon.
  • Bake for about 45 minutes or until quiche is set in the middle and crust is golden brown. Remove from the oven and let sit for at least 30 minutes before slicing and serving warm or chill for a few hours and serve cold.

Mini Lobster Rolls

By Leave a Comment

Print Recipe

Mini Lobster Rolls

Sweet Hawaiian pull-apart rolls stuffed with lobster salad. Serve these delicious mini lobster rolls to your family and friends and watch them disappear!
Course: Appetizer, Entrée
Cuisine: American
Servings: 12 sliders

Ingredients

  • 1/2 c. mayonnaise
  • 1 T. fresh lemon juice
  • 2 T. finely diced celery
  • 1 T. minced fresh chives
  • 1 T. chopped fresh Italian parsley plus more for serving
  • 1/4 tsp. kosher salt
  • 1/4 tsp. Old Bay seasoning
  • 1/8 tsp. cayenne pepper
  • 1 lb. cooked lobster meat chopped, about 2 1/4 cups
  • 12 pull-apart dinner rolls such as King’s Hawaiian
  • 4 T. butter melted
  • Lemon wedges for serving, optional

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper; set aside.
  • In a medium bowl, whisk together mayonnaise, lemon juice, chives, parsley, salt, Old Bay, and cayenne. Gently fold in the lobster. Cover and place the lobster salad in the refrigerator until ready to fill the rolls.
  • Place the rolls on the prepared baking sheet. Do not separate the rolls. Using a small, serrated knife, cut a circle in the top of each roll. Using your fingers, pull out some of the bread inside, but do not go through to the bottom.
  • Generously brush the rolls with some of melted butter. Bake until warmed through about 3 to 5 minutes.
  • Divide the lobster salad among rolls, drizzle with remaining butter, sprinkle with more parsley, and serve with lemon wedges, enjoy!