It will keep them comin' back for more!

So it seems like I have done nothing but cook myself through the last week!  Between the amazing Sesame Noodles on the Pioneer Woman site to the incredible yumminess of the Breakfast Casserole I made for my dad's birthday...you can ask my husband, it's been a complete Bake Fest around our house. However one recipe in particular stands out....

We were asked to go to a church bbq in which I was asked to bring a dessert for all to share.  Now if you are like me, you immediatly hit the many baking websites out there or your mass amount of cookbooks on the shelf in the kitchen to find that perfect (yet simple) recipe.  Well, have I got a dessert for you!  This is guaranteed to be a crowd pleaser and will keep them coming back for more! 

Chocolate Brownie Trifle with Fresh Raspberries

3 cups cold milk
2 pkg. (4-serving size each) Jell-o Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
1 baked 9 inch square brownie layer, cooled, cut into 1-inch cubes (about 5 1/2 cups)
1 square Baker's Semi Sweet Baking Chocolate, coursely grated
1 cup fresh raspberries

Pour milk into large bowl. Add dry pudding mixes.  Beat with wire whisk 2 min. or until well blended. Gently stir in 1/2 cup of the whipped topping.

Place half of the brownie cubes in 2 1/2-qt. serving bowl; top with layers of half each of the pudding mixture, the remaining whipped topping and chocolate.  Repeat all layers.  Top with raspberries.

Refrigerate at least 1 hour before serving.  Store leftovers in refrigerator.

Makes 16 servings, about 2/3 cup each.

*Jazz it up: Prepare as directed, adding 1/3 cup seedless raspberry jam to chocolate pudding mixture before using as directed.

NOTE:  I have both doubled and tripled this recipe.  Love it and so will you!!!

It's time to quit monkeyin' around!

So of course who hasn't had the amazing yumminess of Monkey Bread!?!  We all grew up with our moms in the kitchen slaving over the rising of the yeast and what seemed like the hours of rolling all the little balls!  Well, do I have the solution for you!  No more slaving in the kitchen to achieve the oowy, goowy goodness of butter and cinnamon all over your fingers!  This recipe is awesome and so very simple!!  I dare you not to love it! 

Enjoy!

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Monkey Bread
4 cans biscuits (cut each biscuit into 4 pieces w/ scissors – 1 can at a time)

1 ½ c. granulated sugar mixed w/ 2 tsp. cinnamon, in plastic bag

3/4 c brown sugar

2 cubes salted butter

1+ cup chopped walnuts (I prefer pecans)



Preheat oven to 350. Cut biscuits & shake 1 can at a time in sugar mixture & layer in buttered angel food pan (make sure it’s not a spring bottom pan as it will leak out during baking). Sprinkle w/ nuts. Continue process w/ each can of biscuits. Simmer to boil, the butter & brown sugar, stirring to combine. Pour all of it over complete pan full of biscuits. Bake 350, 40 minutes, then remove from pan right away. (When removing from pan, put platter on the top of the angel food pan and then turn over making the bottom of the bread the top of the bread.  The yumminess will then run down and throughout the bread! YUM!)

Move over Ice Cream...Today it's all about the Sorbet!

I was pleasantly surprised to have received a numerous amount of questions and comments on a recent post I made on Facebook about a Sorbet that I had made.  So I thought I would write a little bit today about the yummy dessert!

First of all, here is a good basic definition to what Sorbet actually is:
"Sorbet (pronounced /ˈsɔrbeɪ/) is a frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur" (Wikipedia, 2010). 

Sorbet's do not contain dairy, so it is also the perfect substitution for those that might not be able to enjoy the pure indulgences of ice cream or frozen yogurts.  Now don't think that this is any type of Sherbet though.  Did you know that in the US, Sherbet is actually required to contain dairy ingredients such as milk or cream in order to reach a certain percent of milk fat.  Sorbet is "unregulated", so it is able to not put dairy in it's product. (Great news for those you that are lactose intolerant, huh?)

Now that we have the basics, let's take a look at some of the amazing flavors that work when making a homemade Sorbet.  They would be Blue Raspberry, Blood Orange, Cherry, Chocolate, Coconut, Key Lime, Lemon, Lychee, Mango, Mint, Orange, Peach, Pineapple, Raspberry, Rose, Strawberry, Vanilla, Watermelon, Wine, and several mixed flavours.  The one that I recently made was a Blueberry/Banana Sorbet, which I might add was amazing and the kids absolutely loved it!

There are many recipes out there, but some of my favorites have actually come from the little booklet that came with my Ice Cream/Sorbet Maker, MY CUISINART!  If you are looking for a great machine, but not sure which one to buy, this little number has been hands down my favorite kitchen appliance. (Next to my Kitchen Aid mixer that is...) 

So, here is a great recipe for all of you to try.  You can substitite or add until your heart's content, and I promise you will enjoy every spoonful!

Fresh Lemon Sorbet (Makes about fourteen 1/2-cup servings)

6 cups sugar

3 cups water

2 1/4 cups freshly squeezed lemon juice

1 1/2 Tablespoons finely chopped lemon zest *

Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat.  Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes.  Cool completely.  This is called simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet.  Keep refrigerated until ready to use.

When cool, add the lemon juice and zest; stir to combine.  Turn the machine on.  Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes.  The sorbet will have a soft texture similiar to a freshly scooped Italian Ice.  If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

*When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind. (They also sell a zesting tool)

Also would be great with Lime, Lemon-Lime or Lemon Raspberry!

Enjoy!

Skinny Tortilla Soup - Don't let the name fool you!

Oh my, this recipe is one of our favorites!  It might be called Skinny Tortilla Soup, but it is so full of flavor!  I dare you to try it and not fall in love with it! It is also good the following day.  Just re-warm and use it as a dip with tortills chips! YUM! ~ Steph

Skinny Tortilla Soup

Ingredients


1 can (16 ounces) fat-free refried beans

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

1-1/2 cups frozen corn

3/4 cup chunky salsa (I use Pico De Gallo from Costco)

3/4 cup cubed cooked chicken breast (I season with a small amount of salt and pepper)

1/2 cup water

2 cups (8 ounces) shredded cheddar cheese, divided

28 tortilla chips, divided

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese. Yield: 7 servings.
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Time to get started!

I can't believe I have finally started a blog!  However, I think it makes complete sense.  I am always being asked for my recipes and now I have a central place for everyone to visit when they need that perfect meal or fresh baked dessert for the company that will be arriving soon. 

Because I am a wife, mom and student I look for ways to make my time in the kitchen easy and quick but also with lots of flavor!  I hope you enjoy this site as much as I do creating and sharing with everyone out there!

Let the cooking begin...