Honey Lime Chicken Kabobs

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If there’s one thing Ryan’s not a fan of hearing, it’s “I found this recipe on Pinterest, and we’re trying it for dinner tonight.” We’ve had a large amount of recipe flops since I signed up for Pinterest, and it’s left our bellies empty and our garbage can full. Needless to say, when I mentioned I was going to try making kabobs and the recipe was from Pinterest, Ryan was hesitant.

The good news for me is that not only were the kabobs easy to make (first time making kabobs!), Ryan immediately liked them and said we’ll have to make the recipe again! SUCCESS! I was a bit worried when I put the 3 tablespoons of soy sauce into the marinade, as I’m not a soy sauce fan, and it was very soy sauce smelling. Overall, the chicken had a nice and light flavor to it, and spiced up our normal grilled chicken dinner that neither of us are wild about to begin with.

We paired our kabobs with sweet potato fries (for me) and regular fries (for Ryan), but would be great with rice and beans or a nice lettuce/pasta salad. Definitely a great summer recipe to try!

Honey Lime Chicken Kabobs
Recipe from Kitchen Meets Girl

Ingredients:
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoons Siracha
red pepper, to taste
2 tablespoons cilantro (we omitted)
1 pound skinless, boneless chicken breasts, cut into pieces
* optional- green pepper, red onion, mushrooms, tomatoes*

Directions:
* In a small bowl, combine all ingredients except chicken. Mix thoroughly.
* Place chicken in marinade and turn to coat. Cover and allow to marinate for at least 1 hour.
* Grill on medium high for 6-8 minutes per side, until the juices run clear.

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Homemade Brownies with Chocolate Chip Cookie Dough Frosting

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Let me start out with this…the two pictures I have posted are not good representations of how amazing these brownies are. I had a screaming baby who wanted to be held NOW when trying to take photos, so what you see is the best of what I snapped. Nice, huh? I had dreams of how my pictures for this post would look, and they aren’t at all like what I posted!

To get back to why you’re here… seriously, these brownies are so yummy! I made them twice within an eight day period, and neither time did they last long. I’m not sure how many people have had a brownie with cookie dough frosting, so I’m sure that enticed people to give them a try. I don’t think they were at all disappointed!

I know homemade brownies can seem daunting, but this recipe is really as easy as can be. I’m typically a boxed brownie gal ( there’s no shame in this!), and haven’t met too many homemade brownies I enjoy, but these were a true winner. The frosting was so easy as well- stir this, mix this in, and spread. Boom. Deliciousness. Get in the kitchen and make a batch now!  🙂

Homemade Brownies with Chocolate Chip Cookie Dough Frosting

Recipe from Today’s Mama

Brownies:

3/4 c. cocoa powder

1/2 tsp baking soda

2/3 c. butter, melted and divided

1/2 c. boiling water

2 c. white sugar

2 eggs

1 1/3 c. all-purpose flour

1 tsp vanilla

 

Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking pan with nonstick spray, or line with parchment paper.

Stir cocoa and baking soda in a bowl. Stir in 1/3 c. butter and boiling water. Stir until the mixture thickens.

Add the sugar, eggs, and remaining 1/3 c. butter and stir until smooth.

Add the flour and vanilla, and blend completely.

Pour batter into the prepared pan, and bake for 25-35 minutes, until done. Let brownies cool completely.

 

Cookie Dough Frosting:

1/2 c. butter, at room temperature

1/3 c. brown sugar

3 Tbsp white sugar

3 Tbsp milk

1 tsp vanilla

3/4 c. all-purpose flour

1 c. mini chocolate chips

 

In a bowl, combine the butter and sugars, creaming until fluffy and texture is very light.

Beat in the vanilla and milk.

Add in the flour, and stir until combined.

Fold in the chocolate chips.

When the brownies have cooled, spread the cookie dough frosting over the top. Cut into squares and enjoy!

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Oven Potatoes, Sausage, Onions, and Peppers

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So…It’s been a long time since I’ve blogged. We’re talking a LONG time. With the fantastic addition of Sophie to our family, and me going back to work very soon, I haven’t had much time to take mediocre pictures and write about food 🙂 Not sure how often I’ll be able to blog, so don’t get all angry at me if it’s weeks or months in-between posts! For the time being, I’m going to share this recipe because it’s yummy and easy.

Seriously, it doesn’t get much easier than this. Cut some potatoes and sausage and slice up onions and peppers, and season. Throw in the oven. Boom- done. While this was baking, my house smelled DELICIOUS. Ryan claims it was the Rosemary…we’ll go with it.

Oven Potatoes, Sausage, Onions, and Peppers

Recipe from Lila’s Apron

1 lb (at least) pre-cooked sausage- we used deer sausage, but you can use Johnsonville, generic, etc.

4-5 nice sized potatoes- we used red

1 onion, cut in slices

1-2 peppers, sliced (can do any of the colored bell peppers)

1 small jar banana peppers (we omitted, as Ryan doesn’t like them)

2 tsp Rosemary

3 Tbsp olive oil

salt and pepper

Line a medium-large baking pan with foil. Cut sausage into small slices, the potatoes into 1/2 inch chunks, and the onion and peppers into slices. Place all the ingredients on the pan, and drizzle with the olive oil. Toss everything together, and make sure it’s all coated evenly. Add salt and pepper and rosemary. Top with banana peppers.

Bake at 400 degrees for 30-35 minutes, or until potatoes are soft. We sprinkled on some cheese and let that melt before taking out of the oven.

That’s it. Told ya it was easy!

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Chocolate Chip Cookies

Before Ryan and I started dating, I offered to bake him cookies. I decided on a recipe for pudding cookies, which have always received rave reviews. I happily delivered them to his work site, and left with a smile on my face, thinking I wowed him.  Little did I know, these soft, yummy cookies were exactly what Ryan didn’t like. Yes, you read that right. DIDN’T LIKE. When you’re trying to impress a man, you definitely don’t want to deliver something they don’t like. How embarrassing!

Nowadays, when I make chocolate chip cookies, they are typically crispy on the outside, and the right amount of chewy in the middle. They’re just the way Ryan likes them, and the way I now prefer my cookies now too. That’s if we leave enough cookie dough to actually make cookies- Ryan’s a sneaky dough stealer, and as baker, I have the right to having a spoonful or two of dough!

Nothing fancy about this recipe, but I’ve been asked before what the recipe was, so thought I’d share!

 

Chocolate Chip Cookies

Recipe from Betty Crocker

3/4 c. granulated sugar

3/4 c. brown sugar

1 c. butter or margarine, softened

1 tsp vanilla

1 egg

2 1/2 c. flour

1 tsp baking soda

1 package (12 oz) chocolate chips

 

Preheat the oven to 375 degrees.

Mix sugars, butter, egg, and vanilla together until creamy. Stir in the flour and baking soda, mixing until just combined. Mix in the chocolate chips.

Drop by rounded tablespoons onto a cookie sheet.  Bake 8-10 minutes, or until light brown.

Pumpkin Cake Donuts

I enjoy trying pumpkin recipes all year round, and when I found this recipe for donuts, I about jumped for joy. I’m very select about donuts- I love the Bavarian cream ones, and don’t mind the sugar baked donut. All the others, I can do without. Making a pumpkin donut could add an extra flavor to my donut list… and it did! These donuts are just the right pumpkin flavor, and pair well with coffee or hot chocolate on a cool fall day.

Pumpkin Cake Donuts

Recipe from King Arthur Flour 

Donuts:

1/2 c. vegetable oil

3 large eggs

1 1/2 c. granulated sugar

1 1/2 c. pumpkin puree

1 1/2 tsp. pumpkin pie spice

1 1/2 tsp baking powder

1 3/4 c. + 2 Tbsp all-purpose flour

Coating:

3 tablespoons cinnamon-sugar

 

Preheat the oven to 375 degrees. Lightly grease two standard donut pans.

 

 

 

 

 

 

 

Beat together the oil, eggs, sugar, pumpkin, spices, and baking powder until smooth. Add the flour, stirring just until smooth.

Fill the wells of the donut pans about 3/4 full. ( I put the batter in a ziplock bag, and cut the tip for easy filling)

 

 

 

 

 

 

 

Bake the donuts for 15-18 minutes, or until a toothpick comes out clean.

 

 

 

 

 

 

 

 

 

Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer to a rack to cool. While the donuts are still warm, gently shake them in a bag with the cinnamon-sugar.

Cool completely, and wrap airtight; store at room temperature for several days.

Easy Kettle Corn

Ryan loves kettle corn. Actually, love may be an understatement. As seen from the picture above, I didn’t have much left when I took a picture 🙂  I randomly found this kettle corn recipe, gave it a try, and Ryan said it was a keeper. It’s just the right amount of sweet and crunchy, and allows me to not have to purchase microwave kettle corn all the time. Definitely a win-win situation if you ask me!

Easy Kettle Corn

1/4 c. vegetable oil

1/2 c. popcorn kernels

1/3 c. sugar

3/4 tsp. salt

Heat oil in large pot over medium-high heat. Add popcorn and sugar, giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl.

Apple Pie Bars

If there’s one food magazine I enjoy, it’s Food & Family  by Kraft Foods. They always have easy to make, low ingredient list recipes. When I get a magazine in the mail, I typically go through it, flagging multiple pages as “need to try” recipes for the future. I flagged the Apple Pie Bars a few weeks back, as I knew this was something Ryan would like.  Boy, was I not wrong. I think he was in dessert heaven as this was the second time this summer I made pie!

Ryan and I worked together to make the bars- Ryan cutting the apples, and me making the crust. The magazine said prep time was 35 minutes, but we got the bars  into the oven within about 15 minutes. Definitely nice when the prep time is minimal! The bars received rave reviews from Ryan and his parents, all stating that they thought the bars taste just like apple pie, even though they weren’t made in pie plates.

If you’re looking for a yummy, easy, and quick alternative to your traditional apple pie, give this recipe a try!

 

Apple Pie Bars

Recipe from Kraft Foods

1 pkg (8 oz) cream cheese, softened

1 cup butter, softened

3 1/4 c. flour, divided

10 Granny Smith apples, peeled, sliced ( I used an apple peeler)

1 1/4 c. granulated sugar

1 tsp. cinnamon

3/4 c. powdered sugar

1 Tbsp water

Heat oven to 400 degrees.

Beat cream cheese and butter in mixer until blended. Gradually add 3 c. flour, mixing on low speed after each addition just until blended.  Shape into two balls. Place one ball on large lightly floured sheet of wax paper; flatten slightly. Cover with second floured sheet of waxed paper.  Roll out dough to 15 1/2 x 10 1/2- inch rectangle. Discard top sheet of waxed paper.

Spray 15 x 10 x 1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. Remove second waxed paper bottom; gently press dough onto bottom and up sides of pan. Toss apples with remaining flour, sugar, and cinnamon; spread onto bottom of crust.

Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top of crust to vent.

Bake 35-40 minutes or until golden brown. Cool bars 15 minutes. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 minutes before cutting into bars.

Banana Bread

Wow… anybody miss me the month of July?! I cannot believe it’s been so long since I’ve posted anything! Honestly, besides the fact that it was always too blasted hot to bake, I just felt the need to forget about the blog for a while. I know I’m not an everyday blogger, but I still felt like a break was needed.  It was a good break. I can’t really remember a whole lot of what went on in July (I mean, it was a whole month ago! And no, the memory loss was not due to alcohol!), but I know I enjoyed it.

One thing I do remember is that I got OVERLY excited that my hibiscus plants started blooming. Ryan will tell you that I’m a bit obsessed with these darn plants, but I worked so hard to make sure they bloomed, and they finally did! The flowers are all massive. Here are a few shots of them:

 

 

 

 

 

 

 

 

 

 

 

 

Getting a little burnt in the sun in the below pic, but shows how many we get on one plant!

 

 

 

 

 

 

 

Okay… this is a food blog. I should get back to business. I’m going to get back into the blogging world with something most people have a recipe for. Banana bread. Personally, I like my banana bread with chocolate chips in them and peanut butter spread on top, but I have a husband who likes neither, so we get plain jane bread. I will also say that the pictures of the banana bread are not a correct representation of what it looks like. I somehow got fluffy banana bread (I’m thinking it’s due to mixing some of the ingredients, then having to wait around 10 minutes for eggs to be delivered. Please don’t judge that I didn’t have eggs on hand. I just got back from a work trip!) but the bread is normally like a typical dense bread. It’s yummy either way, but I like the normal banana bread better 🙂

The recipe came from my grandma, who happens to be an excellent cook and baker. Another tried and true recipe for the recipe box 🙂

 
Banana Bread

Recipe from: Grandma O

1 3/4 c. sifted all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/3 c. shortening

2/3 c. sugar

2 eggs

1 c. mashed bananas

Sift first four ingredients together. Set aside.  Gradually add sugar to shortening, creaming thoroughly; beat in eggs, one at a time. Stir in bananas, then flour mixture, beating just until smooth. Bake at 350 degrees in a 9 x 5 x 3 bread pan (greased) for 45-50 minutes or until done when tested. Turn out on wire rack when cooled 5 minutes.

Snickers Salad

I love a good salad. Whether it’s a lettuce salad, pasta salad, or fruit salad, there aren’t too many I don’t enjoy.  One salad that I’ve loved for quite some time is Snickers Salad. I’m not sure what’s not to like in this salad. Snickers, whipped topping, apples, and cream cheese. It’s crazy to think people don’t like this salad!

Typically, Ryan and I make this salad with Cool Whip and pudding, but when I found this recipe, I knew I’d love it. I also knew that Ryan wouldn’t like it as much due to the cream cheese. I went ahead and made it when Ryan’s whole family was together last month, and got rave reviews.  I also made it last week for a BBQ and it was a hit. It’s the perfect light summer salad for picnics, BBQs, and days where you just don’t feel like being in the kitchen all day preparing food! 🙂

Snicker Salad

Recipe from Cookies and Cups

8 oz cream cheese, at room temperature

1 tub (8 oz) whipped topping, thawed- I used the light version of Cool Whip and it worked perfectly

1 c. powdered sugar

1 (11.8 oz) package of fun sized Snickers, chopped

2 Granny Smith apples, diced

1 c. mini-marshmallows (I omitted as I don’t like marshmallows)

Mix together cream cheese and powdered sugar until smooth. Add whipped topping and fold until blended. Fold in Snickers, apples, and marshmallows. Chill for an hour before serving.

That’s it! Easy squeezy!

Lemon Meringue Pie

If there’s one thing Ryan requests time and time again, it’s pie. If there’s one thing Ryan doesn’t get time and time again, it’s pie. I just don’t like making pie! I know it’s not THAT hard, but since I don’t like pie, I have a heck of a time making one. Lucky for Ryan, it was his birthday a few weeks ago and I promised I’d bake him whatever he wanted. It just had to be pie- and it must be lemon meringue.

From the first time Ryan tried my mom’s lemon meringue pie, he was hooked. The zippy lemon flavor paired with the towering meringue-what isn’t there to love? Plus, it’s made from my grandma’s tried and true recipe. You just can’t mess with a recipe that’s been used for years and years and years.

After waiting a good three weeks after Ryan’s birthday, he turned to me and said, “So…today’s the day you’re going to make that pie?!”  *insert twinkling eyes here*  I decided it was now or never, so I called my mom, went over a few directions and started making the pie. A few more calls, a few “I don’t think it’s going to taste good!” statements, and one very overworked Dottie due to the meringue taking 25 minutes just to semi-set on speed 10 (it should only take 5-1o minutes for a stiff consistency meringue), the pie was done. And guess what. Ryan said it tasted just like my mom’s! Success at its finest! 🙂

Poor Dottie working her magic on speed 10:

 

 

 

 

 

 

 

 

 

Enjoy this family recipe!

Lemon Meringue Pie

Recipe from Grandma Helen S.

Makes 2 pies

*Use deep dish pie plates*

Graham cracker crust

Double the below recipe, as pie recipe makes two pies

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1 tsp cinnamon

1/4 c. butter or margarine, melted

Combine all ingredients, and press into glass pie plate

Pie filing

1 large and 1 small box of lemon cook and serve pudding

1 1/2 c. sugar

1 c. lemon juice (use Minute Maid Premium, found in the freezer section if possible)

 

 

 

 

 

 

 

 

 

5 egg yolks

3 c. water

dash of salt, and a little butter

Meringue
9 egg whites- Eggs must sit out at least 4 hours

1 c. sugar

Mix pie filling, sugar, and lemon juice together. Add egg yolks and water. Cook on medium- high until thick, bringing to a rapid boil. Make sure to stir constantly! Add a dash of salt and a little butter.  Cool 5 minutes, stirring twice.  Pour into cooled pastry crusts.

For Meringue: Make according to box, but instead of 3 egg yolks and 1/3 c. sugar, add the 9 whites and 1 c. sugar. Bake as directed, until slightly to golden brown.

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