Sunday, August 16, 2015

Chocolate Coconut Dessert

Chocolate Coconut Dessert
1 Package milk chocolate chips
1- 12 ounce can evaporated milk
1 package of mini marshmallows
1 2/3 cup shredded coconut
2 1/2 cup rice crispies
1 1/2 cup crushed peanuts
1 stick of butter
1/2 gallon of vanilla ice cream (square box)

In a sauce pan mix chocolate chips and evaporated milk and bring to a gentle boil stirring constantly until melted. Cook for 1 minute. Add marshmallows and stir until melted. Chill one hour. Cook coconut and butter in a skillet until slightly brown. Stir in cereal and nuts. Spread half of the coconut mix in the bottom of a 9x13 pan. Slice ice cream into 1/2 inch slices (16 total)  Cover coconut with half of the ice cream and cover with half of the chocolate sauce. Repeat ice cream, then chocolate, and then coconut again. Freeze

Thursday, August 6, 2015

{Whole Wheat} Buttermilk Banana Bread

                 Buttermilk Banana Bread
3 cups flour (I used whole wheat)
1 1/2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup butter, melted
1 1/2 cups buttermilk
4 very ripe bananas, mashed
Whisk together flour, sugar, soda, baking powder, and salt in a small bowl. In a large bowl, beat eggs, butter, buttermilk, and bananas. Stir in dry ingredients till just moistened. Pour into 6 or 7 *small loaf pans. Bake at 350° for about 30-35 minutes. Let cool in pans 5-8 minutes before removing to cooling racks.

recipe from

Wednesday, August 5, 2015

Salted Caramel Sauce

Salted Caramel Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
The BEST salted caramel sauce! It's easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake...and anything else you can think of!


2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes


1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. If you are new to making caramel, I suggest using a thermometer.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

recipe from

Caramel Buttermilk Syrup

Caramel Buttermilk  Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot.

recipe from

Sunday, August 2, 2015

Dressed Up Spaghetti

                                  Dressed up Spaghetti


  • 1/2 onion minced
  • 2 cloves garlic minced
  • 1/2 Tb olive oil
  • 1 lb hamburger
  • 1 tsp kosher salt or table salt
  • 1/4 tsp black pepper
  • 1/8 tsp oregano
  • 1 jar classic prego
  • 1 14oz can diced tomatoes, drained (optional)
  • 1 pkg spaghetti


1. Add olive oil to frying pan and heat over med-high heat. Add onions and cook until they become soft (about 4-5 min). Then add garlic and cook a minute longer. Next add in your meat and your seasonings. Cook meat until browned. Add in your pasta sauce and let simmer for about 15 minutes.
2. Cook spaghetti noodles according to package. Serve sauce over noodles while hot.

recipe from

Homemade Soft Pretzels

                        Homemade Soft Pretzels
Yield: 8 soft pretzels

2 1/4 tsp active dry yeast (1 standard packet)
1 cup warm water
1 tbs unsalted butter, melted
1 tsp sugar
1 tsp salt
3 cups all-purpose flour + up to 3/4 cup more if needed
2 cups water
6 tbs baking soda
1 tbs coarse salt, for sprinkling on top
6 tbs salted butter, melted


Preheat oven to 475 degrees and line a large baking sheet or two baking sheets with parchment paper.
Combine yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Once mixture becomes "frothy" your yeast is ready. Stir in salt and melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. You may need more or less depending on temperature differences. If you press your finger into the dough and it bounces back, it's ready to knead. Knead dough for 5 more minutes until smooth and pliable. Form dough into a ball and place it back into the bowl to rest for 15 minutes. During this time, prepare baking soda bath.
In a medium sized pot, boil 2 cups of water with 6 tbs of baking soda. Once the baking soda is mostly dissolved, take mixture off heat and allow it to come down to a lukewarm temperature. Pour into a 9x9 baking dish once cooled down.
At this time, 15 minutes of dough resting time should be up. Take dough out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 sections (like a pizza). Roll each triangle into a long rope, about 19-20 inches long. Shape dough into pretzel shape and place in baking soda bath for 2 minutes. If the whole pretzel isn't covered by the water, spoon it on top of the areas is doesn't reach. Once the 2 minutes is up, carefully pick pretzel up either by your hand or with the help of a fork and place on prepared baking sheet. You may have to re-shape slightly. Sprinkle the pretzel with coarse salt while still wet (optional). Repeat these steps until all 8 pretzels are prepared and on the baking sheet(s).
Bake pretzels for 8-9 minutes or until golden brown. Immediately from the oven, brush (heavily) with melted butter.
These homemade soft pretzels are best served hot and fresh out of the oven but will keep for about 2 days stored at room temperature in an airtight container. Pop them in the microwave and they're good as new! 
Recipe from

Monday, January 12, 2015

Zupa De Tuscana Soup

Zupa De Tuscana Soup
2 lbs jimmy dean all natural sausage
8 Cups water water
32 oz chicken broth
4 Chicken bullion
2t garlic (minced)
1 med onion (chopped)
8 red potatos(cubed)
2 Cups spinach (or 6-9 oz bag spinach)
1 Cup heavy whipping cream
salt & pepper taste
Italian seasoning to taste
brown sausage, drain set aside
In large pot, boil water & broth, add potatoes, garlic, onion, simmer over medium heat until potatoes are tender

Add sausage & simmer 10 min
Add spinach & heavy whipping cream, season w/salt & pepper and heat thru.