November 21, 2015

Banoffee Pie

  • 1 graham cracker crust
  • 1 can (approx 14oz) sweetened condensed milk (or of dulce de leche, see note)
  • 3 bananas, sliced
  • 1½ cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla

  1. If using sweetened condensed milk Remove the label from the can.
  2. Place the unopened can on it's side in a large pot and fill with water so the water is 1" above the can. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  3. Remove from heat and let cool before opening. Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  4. Slice the bananas and place them into the bottom of the crust. Pour cooled condensed milk over top.
  5. In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Top pie with whipped cream and refrigerate for 2-3 hours.

**Recipe and picture courtesy of


November 20, 2015

Black Bean Chicken Soup


This crock-pot soup is great for those cold winter days when you just don't want to cook. Filled with delicious ingredients and loads of flavor – you can't find an easier or yummier soup out there!


2 chicken breasts
1 c chicken broth
1 can black beans, drained
1 can corn, drained
1 c salsa
1 taco seasoning
1/2 c sour cream
1/2 c cheddar cheese
tortilla chips


Step 1

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.

Step 2

2. Cook on low for 6 hours (or high for 3 hours).

Step 3

3. Remove chicken and shred. Re-add chicken.

Step 4

4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)

Step 5

5. Serve with tortilla chips.

November 12, 2015

Easy Ranch Carrots

Recipe and picture courtesy of Chef-In-Training

These are super easy to make!!

1 (16 oz.) bag baby carrots
5 Tbsp. butter
3 Tbsp. brown sugar
1 package Hidden Valley Dip Mix, dry
  1. Steam carrots until soft and tender.
  2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
  3. Serve warm.

October 20, 2015

Tropical Punch

4 cups peach-mango juice (found in the refrigerated juices) divided
1 (15 ounce) can cream of coconut
5 cups pineapple juice
1/2 cup freshly squeezed lime juice (about 3-4 limes)
1 liter bottle of Sprite

1. Combine 3 cups peach-mango juice with the cream of coconut in the blender.  Blend till completely smooth.

2. Combine blended mixture with all other ingredients, except for the Sprite, in a serving bowl or pitcher.  When ready to serve, add Sprite and serve over ice.  Garnish with slices of lime, coconut, and/or pineapple if desired.

Zupas Wisconsin Cauliflower Soup

1 medium onion, chopped
3 T butter
2 pounds cauliflower chopped into 1 inch pieces (can use frozen)
1/4 C flour or corn starch
2 C half and half
1 1/2 c water
1 14.5 ounce can chicken broth
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 t salt
1 t dijon mustard

Optional Toppings:
green onions
bacon bits
additional cheese, shredded

1. In a large pot, melt 3 T butter and cook the chopped onion  until translucent and golden brown. Whisk in the flour or corn starch.  Gradually stir in half and half, water, and chicken broth.

2. Add the chopped cauliflower and heat to boiling.  Reduce heat to medium low and allow the cauliflower to cook until tender, about 15 minutes.

3. In a blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth.  Return to the pot.

4.  Add the cheeses, salt, and dijon mustard.  Serve topped with green onions, bacon bits, and additional shredded cheese.

October 13, 2015

Caramel Apple Blondie Cheesecake

Apple Spice Blondie
3/4 cup butter
1 1/2 cup brown sugar
3 tsp vanilla
1 egg
1 egg white
1 1/2 cup flour
1/2 tsp cinnamon
3/4 tsp apple pie spice
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 apple, chopped

Caramel Cheesecake
16 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup brown sugar
3/4 cup caramel sauce ( I used a homemake recipe)
1/2 tsp apple pie spice
4 oz cool whip

Cinnamon Apples
1 1/2 apples, thinly sliced
2 tsp lemon juice
pinch of nutmeg
1 tsp cinnamon
4 tbsp brown sugar
1 tbsp butter

Cinnamon Whipped Cream
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/4 tsp cinnamon

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, egg and egg white and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in finely chopped apples.
8. Pour batter into springform pan and bake for 30-33 minutes.
9. Allow to cool for about 5 minutes, then remove parchment paper and allow to finish cooling.
10. Make the caramel sauce and allow to cool completely.
11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
12. Add about 3/4 cup of caramel sauce and apple pie spice and mix until combined.
13. Fold in Cool Whip.
14. Place blondie back into the springform pan.
15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
16. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.
17. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.
18. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.
19. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
20. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
21. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
22. Pipe whipped cream around edges of cheesecake.
23. Drizzle more caramel sauce over finished cheesecake, if desired.

October 12, 2015

Sweet and Spicy Thai Cucumber Noodles

What you will need
1-1/2 lbs cucumber (about 3 medium), peeled, and spiralized. (Can be sliced too)
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion
Sesame Seeds (opt)

Place cucumber noodles in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled. Top with sesame seeds .

October 11, 2015

Parmesan Garlic Noodles

I found this YUMMY recipe and picture at Happily Unprocessed.

3 teaspoons olive oil
5-6 cloves fresh garlic, minced
3 cups chicken broth
1/2 box angel hair pasta (small normal sized box)
1 cup freshly grated Parmesan cheese
3/4 cup half and half
1-2 Tbs. fresh parsley, chopped fine
Salt and Pepper to taste
In a large saucepan, heat the olive oil and butter over medium heat.  Add the garlic and stir for 1 minute.  Add the chicken broth.  Turn the heat up to high and let it come to a boil.  Add the pasta and cook according to directions.  Take the saucepan off the heat and add the Parmesan cheese and stir until completely melted. Add the half and half and parsley.  It will thicken as it cools.  Serve immediately.
*I made this will Barilla gluten free noodles and it was delicious!

Quick Brazilian Cheese Rolls (Pao De Queijo)

I found this recipe on Our Best Bites after eating something similar at Tucanos.  I really like how easy and tasty they are and gluten free!!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!
Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.
These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18
*picture courtesy of Our Best Bites.

November 24, 2014

Zucchini Pizza Bites

  • 1 tablespoon olive oil
  • 3 zucchini, cut into 1/4-inch thick rounds
  • Sea salt and freshy ground black pepper, to taste
  • 1/3 cup marinara sauce
  • 1/2 cup finely grated mozzarella
    1/4 cup pepperoni minis
  • 1 tablespoon Italian seasoning
  •  garlic powder

  • Preheat oven to broil.
  • Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper and garlic powder to taste.
  • Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis. Sprinkle with Italian seasoning.
  • Place into oven and cook until the cheese has melted, about 1-2 minutes.

November 6, 2014

Cilantro Jalapeno Dip

8 oz cream cheese
2 1/3 Tbs lime juice
1/2-3/4 Tbs chopped cilantro
3 1/4 tsp ranch dressing mix
2 1/4 tsp chopped jalapeno
1/2-3/4 garlic powder
dash of salt to taste

Mix all ingredients in a blender and serve with chips or veggies.

October 21, 2014

Crockpot Lasagna Soup

{Photo credit from Taste of Home}

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1 TB dried italian seasoning
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 1/2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
 2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
 3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

{For a Gluten Free Lasagna Soup use Gluten free beef  broth and gluten free pasta. }