New Year's

Growing up, when I thought of New Years I didn't think of parties and glitter. I thought of football. This could be due to the fact that my father owned the television New Years day and football reigned supreme. So today, I'm putting together my menu for all the football watching that will happen on New Year's Day. I've decided to use my favorite site, Pinterest.

Hopefully, if I have done everything right, you can just click on the photo and it will eventually take you to the recipe. This first idea is similar to pull-apart monkey bread. The twist is... 

Source: jasonandshawnda.com via Tanya on Pinterest

...its pizza. So clever!

I know I've already posted the Buffalo Chicken dip, but I saw this and felt I had to share with you. It's the skinny version for all of you who are starting the New Year with a diet. Plus, you can't watch football without this dip.

Source: skinnytaste.com via Tanya on Pinterest

This one is a little different...Ham and cheese pretzel bites. Never had them before. Definitely curious.

Source: penniesonaplatter.com via Tanya on Pinterest

Now this is a fancier take on football food...

Source: family.go.com via Keri on Pinterest

...mini tacos. I thought they were cute :) Although in reality I would just make a layered dip and put a bag of Tostitos next to it.

No matter what you make on New Year's Day, no matter what you do, I hope you have tons of fun with your family and friends. Happy New Year!! 

God bless!

Merry Christmas!!

I have been so sick, but I am happy that I'm finally back to the point where I can think about food again. Can't eat it still but at least I can think about it.

It has been such a struggle to get into the Christmas spirit this year. So much going on. Plus I've found my normal Christmas spirit is expensive and too costly for me this year. I normally have all of the Christmas meals planned out, but this week with everyone sick it's been difficult to coordinate. I believe we are close to finishing the planning process.

Year in and year out, we have a solid tradition of me waking everyone up early to open presents. I'm a 4 yr old at heart. Then when all the presents have been opened and the wrapping paper cleaned up, everyone goes back to bed ha. My dad takes a short nap and then begins making breakfast for everyone. He makes the best breakfast ever!! And of course, he's never shared his secrets. I'm ok with this because that means I get to sleep in a little later than he does.

So tomorrow morning, he'll be making the breakfast and I'll be making biscuits and sausage gravy. My mom is making these tonight to have in the morning as well...Overnight Caramel Pecan Rolls. Oooh I can't wait. My friend, Kristie, gave me this recipe. My mom and I have been waiting with anticipation to make them :)

We'll be having a simple ham dinner. We haven't decided if we are doing a twice baked potato dish or I'm thinking The Pioneer Woman's mashed potatoes. She's got an intense recipe I've been dying to try. The other sides are still being planned.

For dessert I'm thinking of a sticky bread pudding. It may be too similar to the caramel pecan rolls, so I might decide on something else. Of course, I have to figure this all out soon I know.

I will share with you pictures and how everything turned out on Monday.

I hope that all your cooking adventures are fun and full of memories. Merry Christmas everyone!!

candy cane cupcakes

What would Christmas baking be like without some candy canes? Jessica found this recipe for me, but I didn't like it so once again I created my own. It is so simple. All you need is:

1 box of white cake mix

red food color

1 tsp of peppermint extract

Follow the instructions on the back of the box to make the cake. Add the food color and peppermint flavor. Line your cupcake pan with cupcake liners. Fill each liner 3/4 of the way, and place in oven to bake. Also follow box's instructions for this. 

For the frosting, I used Paula Deen's Quick Vanilla Buttercream Frosting recipe. When I added the vanilla, I added just a little more peppermint. It just depends on how much peppermint you like. You can keep the frosting vanilla if you don't like much or add more if you like it really pepperminty. You're choice. 

After the cupcakes are finished baking and have cooled completely, you can frost them and top them with crushed candy canes. These cupcakes were so light and refreshing. And if a darker, more chocolate-y experience is what you seek, you can definitely use a chocolate cake mix. No need for the food color then. 

Definitely a cupcake must for all you peppermint-lovers!!

Christmas cookies

I have been making all kinds of cookies since getting my mixer, and they aren't your average cookies! First, I made Snow Topped Chocolate Mint Cookies. Jess and Shay go to Panera Bread a lot and rave about Mint Crinkle cookies. They wanted me to make the cookies for them, so they graciously gave me a BITE so I could get an idea of how they were made. This is the closest recipe I could find.

Then I started playing around on Pinterest. Quick sidenote: I am still bitter at all my so called friends who never once told me about Pinterest. I did not learn of it until October. To all of you who do not know what Pinterest is, I am going to be a GOOD friend and tell you about it...beware it's addicting. It's a place online where ideas and photos float around waiting to be pinned to your own inspiration boards. There are numerous different topics and subjects. You can find recipe ideas, DIY ideas, decorating ideas, etc. So I came across this idea...

Source: fahrenheit350.blogspot.com via Tanya on Pinterest

You're drooling now, aren't you? Mini marshmallows have been added to the chocolate chip cookie and the dough has been placed on a graham cracker before baking. I'm not a big fan of graham crackers and the whole s'more craze. So I made it my own way (once again rebelling against recipes). So I nixed the graham crackers and added walnuts to the mixture. OMG! (I don't typically write/talk like a teenage girl, but these cookies will do that to you).

So you want to know how to make cookies like this? Here is the original Campfire Cookie recipe I found. But if you want to make my chocolate chip cookies with marshmallows and walnuts, here it is. I recommend using Tollhouse cookie recipe. I have tried so many other recipes and I always go back to this one. Then at the end when you add the chocolate chips I added a small bag of walnuts, maybe a 1/2 cup or 3/4 cup. Then a cup of marshmallows.

I always ask my mom what I should name a cookie, and she always has a Christmas name. She wants these to be called Christmas Presents. There are also Winter Delights and Celebration cookies. I have no idea what they cookies are, but she swears she makes them every year. I believe her, I just think she made up the names this year and is pretending she's always called them that. Share with me your ideas of what I should name this last cookie. And if you aren't a part of the Pinterest phenomenon let me know and I'll send you an invite (unlike my friends who left me in the dark).

God bless!

my weekend of fun, food, and football

Saturday was my birthday. The big twenty-ten. My family had a little party for me Saturday night, and I received my presents. My mother gave me a small sewing box that belonged to my great, great grandmother. My mother thought it might be a nice addition to my apron-making endeavor. I was thrilled.

Next I began opening several small packages from my sister, Jess, and her husband, Brandon. The first was baking soda. Then baking powder. I began to guess before opening the next several items: chocolate chips, walnuts, flour, sugar. I looked up and said, "Jess, do you want me to make you some cookies?"

Then came a huge Bed, Bath, and Beyond box. I opened it and looked in to find a hand held Kitchen Aid mixer. I've been asking for a hands free Kitchen Aid mixer for years. I never really expected to get one, but I figured what's the harm in letting everyone know I wanted one. I thought well maybe they could all put their money together and just get me a mixer. It never worked.

So here I am looking at the much smaller not-what-I-wanted mixer and trying to act excited because I know those are still pricey. I smile and thank them. Then Brandon says, "Just kidding! Here ya go!" A massive box appears before me, making the big box before look tiny. I began ripping at the paper (this is so unlike me... I am a gentle un-wrapper).

"No way! NO YOU DIDN'T!?! For real???" AAAAAHHHHH!!!

I am now the proud, proud owner of a brand new Kitchen Aid mixer. I have named him Big Blue. He makes me very happy. I walked away from my little party and straight to the kitchen where I began baking ha.

Then Sunday afternoon, the worship team I sing with at church had a Christmas get-together. We all gathered to watch the Patriots-Broncos game. I was on the Broncos side and feared being thrown out of the party of Patriots fans so I brought a peace offering of the cookies I had made the night before and a party favorite...buffalo chicken dip.

So many people love this dip. It's perfect for a football game or, in my opinion, just about any get together. I promised I would post the recipe. Here's the thing though, there are several recipes and I kind of make my own up. I tend to do that a lot. I think it's my creative personality rebelling against any constrictions recipes provide. 

I will post a couple options. The one I tend to always make consists of ranch, because my family prefers ranch. However, there is one made with blue cheese as well if you prefer. Another difference in these recipes is the chicken. Most use a can of chicken. I like to make my own chicken with the hot sauce, and then shred it. Much more flavor, but also means more work :) The choice is up to you. 

Look through these recipe options: 

Ranch option

Blue cheese option

This is a simple recipe. Have fun with it. Create your own if you want. Serve it with tortilla chips, crackers or celery sticks. Enjoy!

I think Big Blue and I are going to go make some fun stuff today. I hear Pinterest calling my name. Maybe you'll get some more recipes tomorrow...

stuffed pork loin

The other day I was watching the Barefoot Contessa on Food Network. She was making a loin of pork with fennel and onion stuffing. I'm not really a fan of either onion or fennel so I contemplated a simpler substitute. I decided on Stove Top's Pork Stuffing. I really wanted to dice up an apple and add it to the stuffing, but someone ate all of the apples before I could get to them. I strongly suggest you do this. The sweetness of the apple just complements the flavors of the pork so well.

I made the stuffing first and set it aside. Then I butterflied the pork loin. Ina Garten, also known as the Barefoot Contessa, had her butcher butterfly the loin like a letter that you would open three ways. I mimicked this. It didn't come out near as neatly as hers was, but it worked. I laid out the loin fat side down on the cutting board then sprinkled some salt, pepper, and garlic powder on top. Also make sure you preheat the oven to 425 degrees.

At this point I starting spooning all the stuffing on top of the loin and spreading it out evenly. I then began to roll it up, making sure that the fat side ended up on top. You want to make sure you do this because that is where all the flavor is. Without it all you'll have is a bland piece of pork. You want it to cook down through the meat and flavor everything. You need to tie it up with kitchen string. I used three ties to make sure that everything stayed in place while it cooked.

Place the loin on a baking sheet (fat side up). Add a little bit of olive oil to the top and rub it around. Then add just a little more salt and pepper before putting it in the oven. Garten says you'll want to roast it for 30 minutes then lower the temp to 350 degrees and roast for another 20 to 30 minutes. She suggests using a meat thermometer to make sure that it heats to 137 degrees F. She also points out that you have to make sure the thermometer is not hitting the stuffing.

Once it is finished cooking, you'll want to let it rest for at least 15 minutes. My family never allows this stage. They were literally asking if it was finished 10 minutes after I put it into the oven. Very impatient group of individuals. The resting period allows the meat to absorb all of its juices. If you cut into it immediately, the juices just flow out and you're left with dry pork.

When you are ready to slice it, remove the strings, and slice carefully through so that you get a nice beautiful view of the stuffing inside and all your hard work. I served this with some garlic mashed potatoes and green beans. Totally forgot to pick out a veggie when I was at the store, so canned green beans it was. I would have loved some asparagus with it instead. My favorite!

Can't say this dish lasted long. Then again, they were asking every ten minutes. So when it was done, they attacked it. It was sheer luck I was able to take a picture for you guys. Hope you guys enjoy!

Merry Christmas!

a new apron

 A new fun apron has been posted on my etsy page. It's black with white and red flowers. A red hand made rose adorns the top. And two ruffles at the bottom give the apron a flirty feel.

If you are interested in an apron, but have something specific in mind just contact me. I can customize one for you!!

My email is tanya6124@hotmail.com or you can contact me on facebook.

the disappearing cookie

Another cookie post!! I know, I know. I need to post something other than cookies, and I promise I will. I just can't help it. First, we make a whole lotta cookies at Christmas time in our family. Second, I just can't resist these cookies. They are just so yummy. We've called them the Disappearing cookie, because that's just what they do. They do not last long.

These buttery confections are chocked full of oatmeal, chocolate chips, coconut, raisins, and pecans. Here's the original recipe. My mom made them Wednesday nights for my band mates and the fam. We take the recipe and customize it. When you add the chocolate chips, you're going to also add 1/2 cup coconut, 1/2 cup raisins, and 1/2 cup of pecans or walnuts.

I promise you will love these cookies just as much as my family does. Just make sure you hide some for yourself because they disappear fast!

peanut butter temptations

So Jessica made these wonderful cookies the other day. I tried to talk her into being a guest blogger but apparently my persuasive skills are useless. However she did hand over the recipe she found. The cookie is called Peanut Butter Temptations. The recipe can be found on the back of a bag of Reese's cups, or...here in this blog post.

The recipe calls for making them in small baking cups to mimic the shape of the Reese's cup. However, Jess did her own thing and just rolled the dough into small balls and baked on a cookie sheet and added the Reese's cup at the end as directed.



Prep time: approx. 15 min
Bake time: 10 min
Makes: approx. 3 1/2 dozen

About 40 Reese's cups miniatures
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Reese's peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Directions:
1. Heat oven to 375F. Remove wrappers from candies. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups.
2. Beat butter, granulated sugar, brown sugar, peanut butter, egg, and vanilla until fluffy in large bowl. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each paper-lined or ungreased muffin cup. Do not  flatten.
3. Bake 10-12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.

zuppa toscana

This is the time of year to curl up in front of the fire with a nice big bowl of comforting soup. My pick is a take on zuppa toscana, a well known restaurant favorite. This Italian soup is filled with hearty chunks of potato, sausage, and kale. It is full of flavor! A must try. I'll provide the copy cat recipe link here, but I wanted to share my version as well. My family likes it a little thicker, more like a chowder. Here's a list of ingredients:

1 lb of mild Italian sausage

2/3 cup of flour

4 large potatoes

2 garlic cloves, minced

2 cups of kale, chopped and hard stems removed

2 (8oz) cans of chicken broth

1 quart of water

1 cup of heavy whipping cream

I start with breaking up the uncooked sausage and browning it in a big soup pot. Mix the minced garlic with the sausage as it cooks. Once it is browned, I add the flour. It is the same concept as making sausage gravy. Gradually add in the chicken broth, allowing it to thicken. Keep on low heat. Cut the potatoes into large bite-sized cubes, and place them in a separate pot of water. Cook them over medium heat until they are just about done, but not soft, then drain. Cut up the kale and place that and the potatoes in with the sausage and broth. Don't skimp on the kale. It is so good for you. I absolutely love kale and put lots in my soup. After the kale has been added abundantly, add the quart of water and heavy cream. Stir well and cook over medium heat until the kale is cooked all the way through and no longer crunchy. Usually takes about 20 minutes over medium heat. Add salt and pepper to taste. I also add either a little cayenne or red pepper flakes for just a little extra spice.

And if you want to make it even better, I recommend making a bread bowl to go with it. A perfect way to warm up on a cold night.