Sunday 6/10/12
Gyros with Tzatziki Sauce
So I will admit, this isn't really a trial. . . . . but it is a family favorite, so I decided to make it last night. I found this recipe originally at KeyIndgredient, but have modified it a lot.
Here's how to make it:
Ingredients:
Meat:
2 lb lamb gyro meat
(our butcher sells it sliced and ready to cook)
1/2 medium onion (minced)
2 Tbs minced garlic
2 tsp oregeno
2 Tbs lime juice
1 tsp cumin
salt and pepper to taste
Tzatziki Sauce:
- 16 oz Plain Greek Yogurt
(I found the Fage Brand Greek Yogurt works the best. It tends to be runny when using the Safeway Lucerne brand)
- 1/2 Cucumber (peeled and cut into a few pieces)
- 1/2 Medium Onion (cut into a few pieces)
- 1 1/2 Tbs lemon juice
- 2 Tbs olive oil
- 2 tsp Dill weed
- 2 Tbs minced garlic
Meat:
Add lamb and seasonings to crockpot. Cook on high for 4 (approximately) hours. If your lamb is pre-cooked, cook for 1-1/12 hours (or until onion and garlic are tender).
Tzatziki Sauce:
Add the peeled cucumber, onion chunks, and garlic to a food processor and chop until smooth. Add lemon juice, olive oil, and dill weed and process for a few more seconds. Keep the chopped ingredients in the processor bowl, and chill in the refrigerator for at least an hour. Just before serving the meal, mix the chilled ingredients with the Greek Yogurt.
Serve with rice, pitas, or Mexican Flat Bread (my favorite).
Here's how to make it:
Ingredients:
Meat:
2 lb lamb gyro meat
(our butcher sells it sliced and ready to cook)
1/2 medium onion (minced)
2 Tbs minced garlic
2 tsp oregeno
2 Tbs lime juice
1 tsp cumin
salt and pepper to taste
Tzatziki Sauce:
- 16 oz Plain Greek Yogurt
(I found the Fage Brand Greek Yogurt works the best. It tends to be runny when using the Safeway Lucerne brand)
- 1/2 Cucumber (peeled and cut into a few pieces)
- 1/2 Medium Onion (cut into a few pieces)
- 1 1/2 Tbs lemon juice
- 2 Tbs olive oil
- 2 tsp Dill weed
- 2 Tbs minced garlic
Meat:
Add lamb and seasonings to crockpot. Cook on high for 4 (approximately) hours. If your lamb is pre-cooked, cook for 1-1/12 hours (or until onion and garlic are tender).
Tzatziki Sauce:
Add the peeled cucumber, onion chunks, and garlic to a food processor and chop until smooth. Add lemon juice, olive oil, and dill weed and process for a few more seconds. Keep the chopped ingredients in the processor bowl, and chill in the refrigerator for at least an hour. Just before serving the meal, mix the chilled ingredients with the Greek Yogurt.
Serve with rice, pitas, or Mexican Flat Bread (my favorite).
Sunday 5/13/12
Lemon-Butter Shrimp
My husband and I decided to celebrate Mother's Day by going out to dinner last night. So I needed a dinner for tonight that was out of the ordinary and special. I decided to make this delicious shrimp with mashed potatoes. I must say, I'm a bit proud of myself. It turned out quite tasty.
Here's how to make it:
Ingredients:
- 1.5 pounds uncooked shrimp
- 1 stick butter
- 2 lemons
- 1/2 packet of dry Italian dressing seasoning
1) Preheat oven to 350 degrees
2) Line a baking sheet with foil
3) Cut the stick of butter into several pieces and place on the baking sheet. Place the baking sheet in the oven for a few minutes until the butter is melted.
4) Cut the lemon into thin slices and place in a single layer on the baking sheet.
5) Spread the shrimp out on the baking sheet over the lemons. Make sure these are also in a single layer.
6) Sprinkle the seasoning evenly over the shrimp.
7) Bake for 10 minutes or until the shrimp are pink.
Tip: De-shell your shrimp before baking. The butter can make it a bit hard to do this afterward. :)
Here's how to make it:
Ingredients:
- 1.5 pounds uncooked shrimp
- 1 stick butter
- 2 lemons
- 1/2 packet of dry Italian dressing seasoning
1) Preheat oven to 350 degrees
2) Line a baking sheet with foil
3) Cut the stick of butter into several pieces and place on the baking sheet. Place the baking sheet in the oven for a few minutes until the butter is melted.
4) Cut the lemon into thin slices and place in a single layer on the baking sheet.
5) Spread the shrimp out on the baking sheet over the lemons. Make sure these are also in a single layer.
6) Sprinkle the seasoning evenly over the shrimp.
7) Bake for 10 minutes or until the shrimp are pink.
Tip: De-shell your shrimp before baking. The butter can make it a bit hard to do this afterward. :)
Sunday 4/22/12
No Bake Chocolate Peanut Butter Balls
I made these for a party and they turned out yummy. The best part is that they took about 10 minutes to make. You can also substitute the cake mix and try different flavors. You may also need to add more milk. Just make sure it's not too runny. It needs to be doughy to make balls.
Ingredients:
- 1 box German Chocolate cake mix (use any flavor)
- 1/8 cup milk
- 4 oz cream cheese
- 1/2 cup peanut butter
- 1/2 cup oats
Directions:
1) Add the cake mix, cream cheese, and peanut butter to a mixing bowl (I used my mixer)
2) While mixing, add the milk until you get a good doughy consistency, then slowly mix in the oats.
3) Place wax paper into a dish that has a lid.
4) Roll the dough into balls and place into the dish
5) Refrigerate or freeze for at least 15 minutes
4/7/12
Egg-stra Special Deviled Eggs
This Sunday Trial is posted a day early so you can enjoy making these tomorrow for Easter. My sister made these adorable deviled eggs for me and I had to put them on the blog. They were super easy and super fun.
Directions:
1) Cut the tops off of each egg
2) Scoop out the yolks and put them in a bowl
3) Mix some mayonnaise, mustard, and relish with the yolks (use the amount of ingredients to your taste)
4) Scoop the mix back into the egg (making sure it overflows a little bit)
5) Put the top back on the egg
6) Use 2 capers for the eyes and a chunk of carrot for the nose
1) Cut the tops off of each egg
2) Scoop out the yolks and put them in a bowl
3) Mix some mayonnaise, mustard, and relish with the yolks (use the amount of ingredients to your taste)
4) Scoop the mix back into the egg (making sure it overflows a little bit)
5) Put the top back on the egg
6) Use 2 capers for the eyes and a chunk of carrot for the nose
Sunday 3/25/12
Chocolate Caramel Snickers Popcorn!!
Yup, you read it right..... I made the best popcorn ever!!! I found a recipe at Cookies and Cups blog and kind of adapted it. :) It turned out so amazing!
Ingredients:
2 bags of lightly buttered popcorn (popped)
1 cup butter
1/2 cup Karo syrup
2 cups packed brown sugar
1 tsp baking soda
1 cup peanuts (chopped)
1 cup chocolate chips
3 large snickers bars
1) Preheat oven to 200 and grease a large casserole or roasting pan.
2) Melt butter in saucepan. Add the Karo and brown sugar.
Boil for 5 minutes making sure you stir constantly. Remove from heat and stir in baking soda.
3) Pour each bag of popcorn into separate large bowls. Then pour 1/2 of the caramel in one bowl and stir to coat all the popcorn, and repeat in the other bowl.
4) Transfer the popcorn into the casserole/roasting pan and sprinkle the nuts and chocolate chips on top.
5) Bake for 45 minutes. Be sure to stir it every so often.
6) Chop the snickers up so they are in large chunks and stir into the popcorn. Bake for another 5 minutes.
MMMmmmmmm! (I never said it was healthy, but it sure is delish!)
Ingredients:
2 bags of lightly buttered popcorn (popped)
1 cup butter
1/2 cup Karo syrup
2 cups packed brown sugar
1 tsp baking soda
1 cup peanuts (chopped)
1 cup chocolate chips
3 large snickers bars
1) Preheat oven to 200 and grease a large casserole or roasting pan.
2) Melt butter in saucepan. Add the Karo and brown sugar.
Boil for 5 minutes making sure you stir constantly. Remove from heat and stir in baking soda.
3) Pour each bag of popcorn into separate large bowls. Then pour 1/2 of the caramel in one bowl and stir to coat all the popcorn, and repeat in the other bowl.
4) Transfer the popcorn into the casserole/roasting pan and sprinkle the nuts and chocolate chips on top.
5) Bake for 45 minutes. Be sure to stir it every so often.
6) Chop the snickers up so they are in large chunks and stir into the popcorn. Bake for another 5 minutes.
MMMmmmmmm! (I never said it was healthy, but it sure is delish!)
Sunday 3/11/12
Cinnamon Roll Cupcakes
Healthy? Probably not. Delicious? Definitely! What better way to start a Sunday than eating this sweet treat! I found the recipe on (again) my favorite app Key Ingredient.
Here's how to make it:
Ingredients
1 box cake mix
4 eggs,
1 cup buttermilk,
⅓ cup oil
Cinnamon and Sugar for Swirl {about ½ cup sugar and 2 tablespoons cinnamon}
Streusel Topping:
½ cup brown sugar
2 tablespoons flour
1-2 tablespoons cinnamon
½ teaspoon nutmeg
¼ cup butter, melted
Glaze
½ cup powdered sugar
1-2 tablespoons milk
Directions
1. Prepare cake mix, set aside
2. Combine cinnamon and sugar in small bowl, set aside
Streusel Topping
3. Combine dry ingredients in a small bowl
4. Melt Butter in microwave
5. Add a small amount of butter at a time, stirring after each addition until the mixture is crumbly
Preheat oven to 350 degrees
6. Line a muffin tin with cupcake liners
7. Add about 2 tablespoons batter to the cupcake liners
8. Sprinkle with cinnamon/sugar mixture
9. Add more batter {about 2 tablespoons}
10. Sprinkle on Streusel Topping
Bake for about 10-15 minutes or until a toothpick inserted comes out clean. Cool completely
Glaze:
Add powdered sugar to a small bowl
Slowly add milk until glaze becomes desired consistency
Drizzle over cooled cupcakes
Here's how to make it:
Ingredients
1 box cake mix
4 eggs,
1 cup buttermilk,
⅓ cup oil
Cinnamon and Sugar for Swirl {about ½ cup sugar and 2 tablespoons cinnamon}
Streusel Topping:
½ cup brown sugar
2 tablespoons flour
1-2 tablespoons cinnamon
½ teaspoon nutmeg
¼ cup butter, melted
Glaze
½ cup powdered sugar
1-2 tablespoons milk
Directions
1. Prepare cake mix, set aside
2. Combine cinnamon and sugar in small bowl, set aside
Streusel Topping
3. Combine dry ingredients in a small bowl
4. Melt Butter in microwave
5. Add a small amount of butter at a time, stirring after each addition until the mixture is crumbly
Preheat oven to 350 degrees
6. Line a muffin tin with cupcake liners
7. Add about 2 tablespoons batter to the cupcake liners
8. Sprinkle with cinnamon/sugar mixture
9. Add more batter {about 2 tablespoons}
10. Sprinkle on Streusel Topping
Bake for about 10-15 minutes or until a toothpick inserted comes out clean. Cool completely
Glaze:
Add powdered sugar to a small bowl
Slowly add milk until glaze becomes desired consistency
Drizzle over cooled cupcakes
Sunday 3/4/12
Sopapilla Cheesecake
I found this recipe at My Yellow Umbrella. It seemed easy enough but best of all, I had all the ingredients at the house. Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar
Instructions:
Mix the cream cheese, sugar, and vanilla together. Unroll half the crescent rolls and fit to pan. Spread the cream cheese mixture over the crescent rolls. Spread the other half of the crescent rolls over the top. Poor the melted butter on top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
My notes: I halved the recipe but ended up cooking it for 45 minutes!! I only used half the butter, but it pooled and didn't allow the middle to cook. After 45 minutes, the edges were very cooked and the middle was pretty well done. BUT IN THE END IT WAS TASSSSSTY!!! It was also pretty simple. I made the entire thing holding a cranky toddler. :)
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar
Instructions:
Mix the cream cheese, sugar, and vanilla together. Unroll half the crescent rolls and fit to pan. Spread the cream cheese mixture over the crescent rolls. Spread the other half of the crescent rolls over the top. Poor the melted butter on top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
My notes: I halved the recipe but ended up cooking it for 45 minutes!! I only used half the butter, but it pooled and didn't allow the middle to cook. After 45 minutes, the edges were very cooked and the middle was pretty well done. BUT IN THE END IT WAS TASSSSSTY!!! It was also pretty simple. I made the entire thing holding a cranky toddler. :)
Sunday 2/26/12
Special Breakfast for a Special Day
Well I thought that I should make a special breakfast for today because it's our 2nd anniversary. :) Since Adam LOVES omelets, I thought I would give it a try. I found this recipe on the Key Ingredient website (my favorite app on my iPad). Adam really seemed to like it (I'm not an omelet person so I thought it was "eh").
Ingredients:
4 eggs
¼ cup half-and-half
1 teaspoon dried oregano leaves
½ teaspoon salt⅛ teaspoon pepper
2 tablespoons butter or margarine
½ cup shredded Monterey Jack cheese with jalapeño peppers
¼ cup Old El Paso®
chopped green chiles
Chopped tomatoes, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired
I beat the eggs along with the half and half. Then poured 1/2 in a round frying pan (I used cooking spray instead of the butter). When it was bubbly on top, I added the cheese, chiles, and salt/pepper and carefully folded it in half. I cooked it for about 3 more minutes until the cheese was starting to melt, then carefully flipped it over and cooked it for another 3 minutes. The Wah-lah! The perfect omelet!
Ingredients:
4 eggs
¼ cup half-and-half
1 teaspoon dried oregano leaves
½ teaspoon salt⅛ teaspoon pepper
2 tablespoons butter or margarine
½ cup shredded Monterey Jack cheese with jalapeño peppers
¼ cup Old El Paso®
chopped green chiles
Chopped tomatoes, if desired
Sour cream, if desired
Chopped fresh cilantro, if desired
I beat the eggs along with the half and half. Then poured 1/2 in a round frying pan (I used cooking spray instead of the butter). When it was bubbly on top, I added the cheese, chiles, and salt/pepper and carefully folded it in half. I cooked it for about 3 more minutes until the cheese was starting to melt, then carefully flipped it over and cooked it for another 3 minutes. The Wah-lah! The perfect omelet!
Sunday 2/19/12
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.
I found this recipe at http://www.kraftrecipes.com/recipes/pumpkin-cupcakes-cinnamon-cream-cheese-126804.aspx and it turned out amazing. I fell in love with it when I read the name. Pumpkin......LOVE! Cream Cheese............. LOVE!
1 pkg. (2-layer size) spice cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamonmake it HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Sunday 2/12/12
Cinnamon Roll Cake
Today I made the Cinnamon Roll Cake for breakfast. It was super easy to make. It included the cake, topping, and glaze. I was even able to bake it while holding a baby on my hip. It turned out pretty tasty. It was however a bit doughy in the middle, but I think if I spread the topping out better next time, it will work much better.
I found this delicious recipe at: http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html
I found this delicious recipe at: http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html