Dinner Lately

Lightened Up Chicken Parmesan

I made this chicken parmesan from Cooking Light last week. It's a little better for you than traditional chicken parmesan- instead of using bread crumbs, you use panko, and the tomato sauce isn't weighed down by lots of salt and tastes like you've been slaving away on the stove all day. We both loved it, including the mini!

Rotisserie Chicken with Lemon Risotto 

& Bacon Brussel Sprouts 

Last Friday I wasn't in the mood to cook so Miss A and I made a last minute trip to the grocery store for a rotisserie chicken. As we were leaving I saw that arborio rice was on sale and picked some up, suddenly with a huge craving for some risotto! The only risotto I make is lemon risotto, a Rachael Ray recipe. Gah, it is SO good!! I could easily sit there and eat the whole pot.

I also grabbed some brussel sprouts while we were at the store to make a super easy and quick veggie side dish. I don't know why brussel sprouts get such a bad rep- they are delicious, if you make them correctly! I follow this recipe from Picky Palate, but I omit the extra toppings and I cook mine in bacon fat. ;) I fry up three slices of bacon in a skillet, remove the bacon, leave the drippings and add a tablespoon of olive oil, then I add the sprouts. Perfect every single time!

Classic Cheeseburgers 

My husband loves having burgers for dinner. Sometimes we have burgers once a week, especially if I'm looking for something easy to make. I make them pretty much the same every time- salt, pepper, oregano, basil, and spoonful of barbecue sauce go into the mix. I cook them on the stove top and top them with cheddar cheese, red onions, and lettuce. 

Baked Potato Soup 

This is my favorite baked potato soup recipe. I made it two months ago while my parents were visiting. My dad loves to eat soup when it's cold out, which means he doesn't eat it very often, seeing as it rarely gets chilly in Miami. He requested soup one day for lunch and I had this recipe from Skinnytaste pinned that I really wanted to try. I love that the recipe calls for a head of cauliflower, so it's easy not to feel bad about eating this soup! Crispy bacon and cheddar cheese are a must for toppings!

Loaded Baked Potatoes with Bacon and Cheese

Sometimes I go through writer's block.

Or rather, food block. I'm sure you've noticed the lack of posts these past few weeks. Every day I attempt to find something new to try and come up with nothing. Not that there hasn't been an endless amount of stuff to choose from with the holidays and all. I guess go through phases sometimes, surrounding myself with everything food and every now and then I get burned out. I'm sure this happens to you too, maybe not with food, but other things that you enjoy. So annoying!

So instead I've been focusing on my other hobbies. Reading and crafting. I finally read the first book of The Hunger Games (not sure how I feel about it..) and I've started reading Room, so interesting! I made all my Christmas cards and decorated the house, bought a small tree, and shopped for gifts. Then one night I realized I really wanted a baked potato..

I've never made twice baked potatoes, which these kind of are. You'll bake the potatoes like normal and then scoop out the flesh and mash it up with cream cheese, oregano, cheddar cheese, and whatever else you like. The potatoes and the stuffing go back in the oven again and when they come out you can sprinkle them with bacon and green onions. I think they'd be great for a Christmas party!

Source: adapted from Cooking Light
Servings: 4


4 large baking potatoes
1/2 cup milk
1/3 cup cream cheese, softened
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced green onions
2 bacon slices, cooked and crumbled

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add cheddar cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon.

What are your holiday plans?

Parmesan Crusted Zucchini

I know it's September.

And I'm late for the "use up your zucchini" train. Sadly, I forgot all about this recipe, even though I had it as one of the first scheduled at the beginning of the summer. Even if you don't think there's any zucchini left in the bottom of your produce drawer, go check. I'll wait here.

...Did you find any?

If you didn't, kudos to you for not experiencing the abundance-of-zucchini-problem. I find them to be rather cute. Since I don't have a garden, I couldn't help buying some every time I went to the grocery store. They called to me, pleading to be picked up and taken to a good home. I was only doing them a favor.

The first time I made this the hubby and I were blown away. We fought each other for the last bite, running back to the kitchen for what was left in the skillet. This is so incredibly easy to make it shouldn't even be classified as a recipe. Slice up your zucchini into disks, sautee it in a little butter, and sprinkle it with parmesan cheese. We must have had it as a side dish once a week!

Source: Wilde in the Kitchen
Servings: 2

2 Zucchini, sliced into ¼-inch discs
2 tbsp butter
Onion powder
Garlic powder
Salt
Pepper
¼ cup parmesan cheese

Melt butter in a large pan over medium heat. Add zucchini in one layer. Sprinkle with onion powder, garlic powder, salt and pepper. Put the lid on and cook for 3 minutes.

Remove the lid and flip with zucchini over. Put the lid on again and cook for 3 more minutes. Sprinkle cheese evenly over the zucchini and cover. Cook for 1-2 minutes, or until the cheese is melty and scorched. Serve in a big pile.

What veggie are you looking forward to serving this fall?

Parmesan Buttered Grilled Corn

I haven't stopped yet.

I'll be honest with you though. I bought my first (actually two) Fall scented candles. I have a problem with Fall anything. I was at T.J. Maxx yesterday and gasped at the sight of their brand new Halloween merchandise. Then I went down the candle aisle. Big mistake. Pumpkin, apple spice, apple cider, autumn, caramel, were just some of the scents on the shelves. But I'm not ready for summer to end just yet. I'd still like to work on my tan. And grill some more of these babies.

This shouldn't even be a recipe. We all know how to grill corn. It's in the butter. Finger licking, salty, chessy good. Back when we first got our grill I was all over the place looking for stuff to throw on it and found a link to this butter, a Rachael Ray recipe. I'm so glad I did.

I made this just for the two of us, so I didn't use a whole stick of butter and only grilled 2 ears of corn. Adjust according to how many people you're feeding!

Source: Everyday with Rachael Ray

1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

In a medium bowl, beat together the butter, cheese and pepper until creamy (or take the lazy route and mash butter and all ingredients with a fork). Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days (I did this the first time and didn't the second time I made it. Didn't really make a difference. I put the butter in a bowl while the corn was grilling and took it out when it was ready).

Preheat a grill or grill pan to medium-high. Cut the corncobs in half (I left mine whole). Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

Have you started thinking about Fall yet?

P.S. I'm now on Facebook! Tell all your friends. :)

Southwestern Stuffed Peppers

I don't know if you noticed, but for a while there I wasn't really posting. I haven't been inspired to cook as much as usual, which is crazy, because it's summer and I'm home and only working part time. I'll be perfectly honest with you- I've been pretty lazy. But summer time makes many of us lazy, right (please say yes to make me feel better)? We're looking for something easy to throw on top of the grill and hope it will be amazing. It's also hot, so we're not thinking about turning on that oven or slaving away at the stove top. But still. I miss cooking. And I miss blogging! So I've made it my mission to cook and bake my way through August, before the kiddos and I head back to school.

Starting with these stuffed peppers. 

Holy moly.

I've never made stuffed peppers before. Where I've been don't ask me. I can not believe I've waited this long.

It's not even the peppers themselves really. It's the stuffing inside them! I'm obsessed. Unbelievably obsessed. I want to make this quinoa tomato southwestern mixture all.the.time. And I've got Rachel to thank for it. You must check out her blog. She just had a hot fudge week folks! You'll seriously be missing out if you don't. 

I halved the recipe because there are only two of us. But this is the original recipe. I also did not add chicken in the stuffing, feel free to do whatever you like!

Source: Not Rachael Ray

8 bell peppers (any color, I made three, but there are only two of us)
2 cups of cooked quinoa
1/2 can of black beans, drained and rinsed
2 ears of corn, kernels cut away from cob (I had frozen corn and used 1 1/2 cups)
1/2 pint of grape tomatoes, cut into quarters
3-4 cooked chicken breasts, diced (omitted)
2 Tbsp chopped fresh cilantro
1 heaping Tbsp taco seasoning
1.5 cups of cheese (I used cheddar)

Preheat oven to 350. Wash peppers and cut off tops. Discard seeds and ribs. In a very large bowl, mix together all other ingredients. Save a small bit of the cheese to sprinkle on top of the peppers.

Bring a large pot of salted water to boil over high heat. Submerge peppers into water and boil for three minutes. Remove carefully and let cool until you are able to handle them.

Set peppers upright in a baking dish (probably a 9×13 for eight peppers, or an 8×8 for four peppers). Fill peppers with filling, pushing down gently and heaping up slightly on top. Sprinkle with extra cheese if desired. Bake for 40-45 minutes or until browned on top and heated through. Serve with more chopped fresh cilantro or fresh salsa.

Love. What's on your menu this week? Do you miss my weekly menus? That's another thing that's fallen off the back of the truck. Whoops.

Cheesy Parmesan Orzo

We all know about my love affair with cheese.

I'm a sprinkle cheese on top of everything girl. My favorite snack as a kid was cheese balls. I'd pop them in my mouth and suck the horrible imitation cheese powder right off of 'em. The ones in the blue can that I haven't seen since 1997. I also loved Cheetos and their commercials with the dancing orange cat. Whatever happened to those... And of course, you can't forget about the infamous blue box of Kraft Mac and Cheese.

Bejesus, what my parents fed me.

Now, as a sophisticated adult, my snack of choice is cheese and crackers. Sophisticated cheeses and crackers. Feta. Goat cheese drizzled with honey. Gorgonzola. Multigrain crackers. Whole wheat crackers. Buttery garlic crackers. I have cheese every time I have grapes. Cheese is always on top of a salad. Cheese finds it's way into quinoa, rice, and pasta.

There's no question that this orzo and I were meant to be. 

It's not rice, as the hubby insists. It's pasta that looks like rice. If you've got a rice lover in the family who isn't so keen on pasta (how is that possible?) this should do the trick. Eat it while it's still piping hot- ooey, gooey, and buttery...

Cheese lovers unite!

Source: Stephanie Cooks

1 cup orzo
1 tbsp. butter
1 14 oz. can chicken broth, garlic and herb broth preferred (I used plain and added garlic powder)
1/2-1 tsp garlic powder, depending on taste (not needed if using the garlic and herb broth, only for plain broth)
Salt
Pepper
Parsley
1/2-1 cup freshly grated parmesan cheese

In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo. Pour in the can of broth (add the garlic powder if needed). Heat over low heat, stirring regularly, until all is absorbed. Make sure to keep the heat low or it will absorb too quickly and not be cooked (I had this problem the first time). Stir in the cheese until melted. Season with salt and pepper to taste. Sprinkle parsley over top if desired (it's pretty).

Are you a cheese lover or hater? How do you incorporate cheese into your life?

3-Ingredient Roasted Tomatoes

This weekend I had the pleasure of attending a lovely bridal shower for a great friend. Her shower was up in Traverse City, a good 4 hours away. A friend and I drove up together and had a blast in the car. I don't think we even turned on the radio until we had about a half hour left to go.

We arrived a little early so we ran around and explored. Afterwards we prettied ourselves up in the bathroom before heading into the shower. Being a foodie and having a major sweet tooth, the first thing that catches my eye is the dessert table.

I mean, of course, right? You'd be the same. Wondering when you could get your hands on one of those ice cream cone cupcakes. Ice cream cone cupcakes!! Whoever invented such a thing is a genius.

Adorable. I must learn how.

Anywho, today I've got a super easy peasy side for you to make. Summer time is all about the easy peasy. And tomatoes. These tomatoes are a cinch to put together- mozzarella cheese, oregano, basil, and some olive oil. You'll roast them in the oven for about 15 minutes and viola. Look at these beauties.

I didn't know that roasting tomatoes would make them super sweet and juicy. They were very soft and can be quite messy. I wouldn't suggest eating this on the couch. Or while wearing a white T-shirt. I drizzled more olive oil over the tops after they came out of the oven and served it with pork tenderloin.

Source: EatingWell Magazine

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese (I used mozzarella)
1 teaspoon chopped fresh oregano (or basil, I used both, dried)
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450°F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

What summer vegetables have you been taking advantage of?

Cauliflower Mac and Cheese

I meant to post this along with my string of 4th of July specials, but it's still summer and you're still grilling, right? I haven't gotten tried of it yet.

So what have I got for you? When I made this barbecue chicken, I wanted something cheesy to go with it. And we also had to have some kind of veggie thrown in...

..cauliflower it was. I'm usually not a fan. Are you? I don't ever have it in the house but earlier that week I was hanging out in the frozen veggie aisle and saw a big bag of the stuff. I thought, why not, let's try this thing. Now that bag is taking up room in my freezer. What should I do with it?

This mac and cheese would pair wonderfully with grilled chicken, steak, or burgers. Although, be mindful of the fact that you've got something outside grilling and something inside cooking. I'm still getting a hang of watching both at the same time. Usually the hubbs helps out when we've got something on the grill and that definitely makes it easier. I still run back and forth. I don't want to miss out on the action.

Source: Rachael Ray

Salt
1 pound short cut pasta (I used whole wheat rigatoni)
1 tablespoon extra virgin olive oil

1 large head cauliflower (I used frozen cauliflower)
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided (I used yellow cheddar)
1 cup Gruyère cheese, divided (omitted)
1 cup shredded Parmigiano Reggiano cheese, divided
1 small bundle watercress, washed and chopped

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.

While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.

Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.

To bake, pre-heat the oven to 400°F. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.

Roasted Potato Wedges with Red Ranch Dressing

A few weeks ago I was curled up on the couch watching Down with the Neelys (don't you love them? I can't get enough of their sweet relationship). They were grilling up all kinds of things in the kitchen, but it was the potato wedges that caught my eye.

I've already made these about five times since then. They're currently my favorite version of french fries. I like that they're fat- I'm not a fan of thin, skinny fries. Call me a weirdo, what can I say. But what really makes them so unbelieveably good and delicious I want to eat them all day everyday is this dripping sauce.

It's not related to the Down with the Neelys episode. I found this baby in a Everyday with Rachael Ray magazine (a note to all who knock her, this is good, try it!!). I made it for the fam on their first night here and it was gone in two seconds flat. Okay, maybe not that quick, but it had certainly disappeared before I was even done with my corn on the cob.

For the Potato Wedges
Source: loosely adapted from Down Home with the Neelys

4 russet potatoes, scrubbed well
3 tablespoons olive oil
1 teaspoon paprika
Kosher salt and freshly ground black pepper

Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F. 

Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with paprika, salt, and pepper.

Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.

Cook's Note: Be careful not to overcook the potatoes when boiling. You don't want them to fall apart when you roast them. Heating your sheet tray in the oven will promote crispness in your potatoes wedges. The potatoes start sizzling and crisping up as soon as they hit the hot pan.

For the Ranch Dressing
Source: Everyday with Rachael Ray

1/2 cup buttermilk
1/2 cup sour cream
1/4 cup organic or low-sodium ketchup
1 large clove garlic, grated or pasted
3 -4 tbsp, finely chopped mixed fresh herbs, such as chives and parsley
1 tbsp fresh lemon juice
Salt and coarse black pepper
Hot sauce, to taste (omitted)

In a small bowl, combine 1/2 cup each buttermilk and sour cream, the ketchup and garlic, herbs, and lemon juice; season with salt, pepper and hot sauce to taste.

What's your favorite cooking show? I watch Giada, Rachael, Emeril, and the Neelys.

Weekend Eats & Treats

This was a grab-your-camera, don't-eat-yet kind of weekend.

 We went out to celebrate our anniversary on Friday night at a "gourmet" Cuban restaurant. 

I was craving a mojito!

 I had the pork medallions with what was referred to as a Caribbean sauce.

Oh My. It was to die for. I purposely didn't eat all of it so I could have some for lunch the next day. :) And because I wanted dessert...

Excuse the crappy pictures. This restaurant had horrible lighting!

The hubby had arepas filled with goat cheese. I nearly ate half of his too. SO GOOD. I love goat cheese.

We also got a side of tostones (fried plantains). These bring me back home.

For dessert we got churros, which is basically fried dough rolled in lots and lots of sugar. With chocolate dipping sauce!

Let's pause for a love moment. Yay. 

Saturday morning I made WAFFLES. With the new waffle maker my Mom sent to me two weeks early for my birthday! Thanks Mom! Love it!

I also bought these on Saturday. Popsicle molds!!! From Target.

For dinner we grilled steak, corn on the cob, and roasted potato wedges. Mmmm.

And then we made smores, using the grill. It worked eventually!

The end, for now. I didn't tell you about today. I made strawberry nutella muffins, strawberry popsicles, and it's still not dinner time!

What did you cook/bake this weekend?

I love you for who I am when I'm with you...

Three years ago today I married my best friend.

In an old church with stained glass windows, dark wooden benches, and red carpet.

We walked down the aisle as man and wife, ready to conquer the world together.

In all cheesiness, it was the happiest day of my life.

Tonight we celebrated with our second love.

Food.

Pork Chops with Fresh Berry Compote

I think this might be my new favorite dinner.

Berry Chocolate Fools

Fresh whipped cream with chocolate, strawberries, blueberries, sugar, and cinnamon

Scrumptious. Delicious. Exquisite. Can everyday be our anniversary...

Simple Scalloped Potatoes

I have to share the scalloped potatoes recipe with you from Easter. I told you all about how much I LOVED our roast chicken. Well, this was just as good, if not even better.

Once again I feel like the pictures do all the talking. 

Hello cheesy potatoes.

Why can't I eat you every day?

This was another first timer. I've never made scalloped potatoes before and I am so glad they turned out so well! You're not going to get this out of any box. It really wasn't that hard, although, I can see how this can be a lot of work if you're inviting 6 to 8 people over for dinner. Get someone to help peel those potatoes! It was just us so I peeled about three large Idaho potatoes and thinly sliced them. After that they go into a skillet for a few minutes with some milk, chicken stock, nutmeg, and some bay leaves. Transfer that mixture into a large casserole dish and sprinkle it with tons of cheese. I'd like to experiment next time with different cheeses (I used my traditional pecorino romano cheese) or actual use the gruyere that's called for in this recipe. 

Cheese and potatoes, who would've thought.


Source: Food Network Magazine 

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced inch thick (adjust according to how many people. This amount would serve up to 6-8 people)
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese (about 2 ounces) (I used Percorino Romano)

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Got any more dinner recipes for me? Keep 'em coming. I'm building up a stockpile! 

Oh Sweet Dinner Rolls

It's no secret that I love sweets. Sweets of all kinds. Sweets in all forms. (By the way, these cookies are up for grabs at Bloggers Bake for Hope. Go donate!). I always want something sweet after every meal. This is kind of annoying and I try really hard to ignore the craving, but I need to have a bite of chocolate, or cookie, something. Hence why we have a chocolate bag in the house (with snickers, m&m's, hershey's kisses, cadbury eggs..mainly all leftover holiday chocolate). And a baked good of some form is constantly in our goodie box. But I'm not alone here. The hubbs is just as bad.

These dinner rolls have a slight sweetness to them. It has to be the whole wheat flour (and oh yes, the sugar). But they're really, really good, my favorite dinner rolls to date (even though these are the first I've ever made. Share your dinner roll recipes with me!!).   

This was my first time making dinner rolls and it was so easy! I made about thirty of them, all various sizes, and froze a big batch of them. They were still great days later, although of course, the first day they're fresh out of the oven is the best. I'd suggest making them for your next dinner party (if you have those) and wow the socks off your guests.

And you should make a roast chicken to go with it..just saying. :)

Source: adapted from Allrecipes.com

1/2 cup warm water (110 degrees F/45

degrees C)

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 teaspoon salt
1 1/2 cups whole wheat flour

2 1/4 cups all-purpose flour

1 (.25 ounce) package active dry yeast

1/4 cup butter, softened

Warm up the water and milk in the microwave for 1 minute and 15 seconds. Pour the liquids into the bowl of a stand-in mixer (or a large bowl, if you're using a hand mixer). Stir in the sugar until dissolved. Stir in the yeast. After about 10 minutes, mixture should be foamy. Mix in the salt, butter and egg, then mix the flour a half cup at a time. Knead on a floured counter for 5 minutes, place dough back in bowl and let rise for about 45 minutes to an hour. After the dough has risen, punch down, and knead on the floured counter again, 3-4 minutes. Roll out the dough and cut out long stripes. Cut the stripes in half and roll each piece into balls. Let it rise for 30 minutes. Bake them at 375 for 12-15 minutes.

P.S. Happy Cinco de Mayo!! How are you celebrating today?

I'd Like to Make...

It's been awhile since I've done one of these posts. Even with all the food I ate yesterday, I am craving all sorts of new things.

Mini Kisses Coconut Macaroon Bars

 These remind me of the Samoa bars I made nearly every week last summer. With summer around the corner (hopefully), these bars would be a perfect thing to try.

Mushroom Risotto

Oh, yes. I love me some risotto. I've only made lemon risotto, I really want to try this one out!

Glazed Lemon Cookies

Have I told you that I've started drinking tea?? It's a new discovery. These cookies would be perfect with a cup!

Tiramisu French Toast

Okay seriously, when have you ever seen a creation like this! Insane, I tell you, but brilliant.

Incredible Chocolate Cake

I adore the pink frosting, but this cake looks divine! I've got a birthday coming up...

Frozen Chocolate Peanut Butter Pie

Another treat I want to make in the summer. I think it would be perfect at a barbecue. 

I realize there is a lack of dinner/actual food/substance material. But what can I say, I am a sucker for sweets. My dentist hates me. What have you bookmarked lately?