Chocolate Christmas Pudding Cakes

I got the idea for these little dome cakes from pinterest. Christmas pudding is very traditional for us Brits, but I have to admit that I actually don't like it, so these little chocolate puddings were perfect!


¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Fill each dome about half way and bake at 350 for 22-24 minutes.

Icing
1 tablespoon unsalted butter, melted
3 cups icing sugar
4 tablespoons milk
1/2 teaspoon vanilla extract

Mix together until smooth, pour 1 tablespoon of icing over each dome cake, allowing the icing to run down the sides of the cakes, decorate with red and green jelly candies, to look like holly.

Peppermint Mocha Cupcakes

Another christmas cupcake, made using my favourite chocolate cupcake recipe, changed slightly with the addiction of peppermint!


Chocolate Cupcakes
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
½ tsp. peppermint extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and peppermint just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Peppermint Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon peppermint extract
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then beat in the peppermint.

Frost cooled cupcakes with the peppermint buttercream, top with Andes peppermint pieces, and a peppermint candy.

Cappuccino Fudge

This recipe was a last minute addition to my Christmas baking. I have been needing to use up a couple of containers of marshmallow fluff that Randal bought last month (for a frosting recipe that I never made), so when I saw this fudge recipe over at Annies Eats, and how quick and easy it looked, I thought I would give it a try.


1 (7 oz.) jar marshmallow cream
½ c. sugar
2/3 c. heavy whipping cream
¼ c. butter
1 t. instant coffee (I used 1 packet of Starbucks via)
¼ t. cinnamon
¼ t. salt
1 (12 oz.) bag semi-sweet chocolate chips

Line an 8” square baking pan with foil. In a pan, combine marshmallow, sugar, cream, butter, coffee, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Let boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Pour into pan. Cover and refrigerate for 4 hours. Cut into squares.

Pizza Hut Pan Pizza

I found this recipe on pinterest a few weeks ago, and ever since I sent Randal the link he has been asking me to make it. It's very easy to make, and we both loved these pizzas. I made Randal pepperoni and green pepper and mine was cheese and pineapple, we will definitely be making these again soon!



1 1/3 cup warm water
1/4 cup dry milk
1/2 teaspoon salt
3 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil
3 ounces butter (1 ounce per pan)

Pizza sauce
1 8 ounce can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix, let sit for two minutes. Add oil and flour and stir until dough forms.

Turn out on to a flat surface and knead for 10 minutes. Divide dough into three balls. In three 9" cake pans, put 1 Oz. of melted butter. Roll out each dough ball to a 9" circle and place in pans. Cover and place in a warm area and allow to rise for 1 1/2 hours.

To make the sauce, combine all ingredients and let sit for 1 hour.

Preheat oven to 450.

For each pizza, use 1/3 cup of sauce, cover sauce with 1oz of cheese (we used mozzarella and provolone) then add toppings, finally cover with 3oz of cheese. Bake for 15-20 minutes, until crust is browned and the cheese is bubbling.

Snowflake Cupcakes

I really wanted to make some kind of winter looking cupcake, so I tried my hand at making royal icing snowflakes for the first time, they are not perfect, but it was fun trying something new. I just used my favourite chocolate cupcake and frosting recipes to make these wintery cupcakes.


Chocolate Cupcakes
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Vanilla Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and add blue food colour.

Royal Icing
4 Tablespoons Meringue Powder
4 cups powdered sugar
6 Tablespoons warm water

Beat all ingredients until stiff peaks form. Pipe snowflakes onto wax paper, place dragee in the center of each one and leave to dry overnight.

Frost the cooled cupcakes with the buttercream, decorate with white sprinkles and silver and blue dragees, then top with a royal icing snowflake.

Peppermint Marshmallows

I always thought homemade marshmallows were too difficult for me to make, but this recipe is so easy, and the end result is soft, pepperminty marshmallows.


1/2 cup powdered sugar
1/3 cup cornstarch
2 envelopes unflavoured gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
6 crushed peppermint candy canes
1/8 tsp salt

Line a 9x13" pan with foil and spray with non-stick cooking spray

Sift together powdered sugar and cornstarch, take 2 tablesppons of the sugar mixture and coat the foil lined pan with it

In the bowl of your electric mixer place 2/3 cup water and the gelatin and leave to soften for 5 minutes

In a saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved

Pour into bowl with gelatin mixture and beat on high speed for 10-15 minutes, until light and fluffy

Spread mixture into prepared pan, and sift enough of the powdered sugar mixture to cover the top, leave at room temp for 2 hours

Lift foil from pan, and using a wet knife cut marshmallows into small squares, and dip each square into the remaining powdered sugar mixture.

Cranberry Bliss Bars

I have been wanting to make this recipe which is a copy of those yummy Starbucks cranberry bliss bars for over a year now. I finally got around to it this week, and I am really glad that I did, they are really good, not exactly the same as those Starbucks bars, but close enough!




3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 Tbsp. minced crystallized ginger
3/4 cup chopped sweetened dried cranberries
4 oz. white chocolate chips
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. vanilla extract

Frosting
4 oz. cream cheese, softened
3 cups powdered sugar
1/4 cup chopped sweetened dried cranberries
1 tsp. vanilla extract
4 tsp. lemon juice

Drizzled Icing
1/2 cup powdered sugar
1 Tbsp. milk
2 tsp. vegetable shortening

Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.

Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries.

Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Apple Spice Cupcakes

I found this recipe over at Sweet Revelations. I am loving swiss meringue buttercream these days, and use it on all my cupcakes, and these apple spice cakes are perfect for this time of year.


1 1/2 cups unsalted butter at room temperature
3 cups sugar
2 tablespoons molasses
6 large eggs
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup sour cream
3 tart baking apples, peeled and shredded
1 tablespoon vanilla extract

In a bowl, mix together the flour, baking soda, salt, and spices.
Cream together the butter and sugar until light and fluffy.
Beat in the molasses, add the eggs, one at a time, beating for 30 seconds between each addition.
Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.
Stir in the shredded apples and vanilla.
Spoon the batter into cupcake liners. Bake for 22 minutes.

Apple Butter Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup of apple butter

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla and apple butter.

Chocolate Cupcakes with Salted Caramel Buttercream

These are Randal's favourite cupcake, so of course I had to make them for the bake sale.


¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes. Once cooled frost with the salted caramel swiss meringue buttercream, drizzle with caramel and a sprinkle of sea salt and top with a milk dud.

Salted caramel swiss meringue buttercream
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract

First make the caramel sauce by placing 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber. Remove from heat, and slowly add cream, whisking until smooth. Whisk in sea salt and let cool.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, a pinch of salt and the caramel sauce.

Salted Caramel Mocha Brownie Cups

Another item I made for the bake sale. As soon as I saw these brownie cups made to be like the starbucks salted caramel mocha drinks, I knew I had to make them. I found this recipe on pinterest (is anyone else addicted to pinterest?)


1 brownie mix
4 tsp instant coffee
1/4 cup hot water
1/2 cup oil
3 eggs
caramel kisses

Preheat oven to 350.
Dissolve the coffee in the water.
Combine the dissolved coffe with the brownie mix, eggs and oil.
Fill cupcake liners 3/4 full and bake for 22-24 minutes.
Let cool for 2 minutes, then press a caramel kiss into the center of each brownie cup, move to a wire rack and let cool completely.
When cold, frost and drizzle with caramel and a sprinkle of sea salt.

Salted caramel swiss meringue buttercream
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract

First make the caramel sauce by placing 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber. Remove from heat, and slowly add cream, whisking until smooth. Whisk in sea salt and let cool.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, a pinch of salt and the caramel sauce.

Strawberry Cheesecake Cupcakes

I found this recipe over at doughmesstic and this turned out to be one of my favourite things I made for the bake sale.


Vanilla cupcakes
3 cups cake flour
1 Tbsp. baking powder
½ tsp. salt
1 Vanilla Bean, scraped
1 cup unsalted butter, at room temperature
2 cups sugar
5 large eggs
1¼ c. buttermilk
2 teaspoons Vanilla
2 teaspoons bourbon
strawberry jam
fresh strawberries

Cream cheese frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Crumb topping
1 tbsp butter
2 tbsp brown sugar
1/4 cup of graham cracker crumbs

To make the vanilla cupcakes, combine the cake flour, baking powder and salt. Whisk together and set aside.

Put the butter, sugar and vanilla bean in the bowl of an electric mixer, and beat until fluffy.

Add the eggs one at a time, mix in bourbon and vanilla, With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.

Fill cupcake liners 3/4 full and bake for 18 to 22 minutes.

To make the cream cheese frosting beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

To make the crumb topping, melt the butter, mix in the sugar and graham cracker crumbs.

To assemble cupcakes, using the cone removal method, add some strawberry jam to the inside of the cooled cupcakes. Top with the cream cheese frosting and sprinkle the crumb topping around the edge of the frosting, cut fresh strawberries in half and place ontop.

Pumpkin Snickerdoodles

The company Randal works at holds a United Way bakesale every year, and as soon as Randal told me about it I started searching through all my favourite food blogs for things I could make. One of the first things I found were these pumpkin snickerdoodles at annies eats



3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Preheat the oven to 350

In a bowl combine the flour, baking powder, salt, cinnamon and nutmeg, set aside.

With an electric mixer, beat together the butter and sugars until fluffy, beat in the egg, vanilla and pumpkin puree.

With the mixer on low, add the dry ingredients. Cover and chill the dough for 1 hour.

Combine the coating ingredients in a bowl, roll the dough into balls and roll in the coating mixture, place on baking sheet 2 inches apart and flatten slightly.

Bake for 10-12 minutes and cool on a wire rack.

Loaded Mashed Potato Casserole

This is quick and easy and just something more interesting than regular mashed potatoes.



3 lbs potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked and chopped
1/2 bunch spring onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees.

Transfer potatoes back to the saucepan. Mash until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Stir in 1 cup of the cheese and the bacon. Spoon mixture evenly into a lightly oiled casserole dish.

Bake for 20 minutes. Top with remaining cheese and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

Chicken and Dumplings Casserole

Another recipe I found on pinterest! I haven't had much luck with making traditional chicken and dumplings, and even though I was not sure about this recipe, I am really glad I decided to try it. Randal and I both really enjoyed this.


3 chicken breasts
2 cups chicken broth
1 can cream of chicken soup
1 cup self rising flour
1 cup milk
1/4 cup butter

Bring the chicken broth to a boil, add chicken breasts and simmer for 15 minutes, or until chicken is cooked through.

Remove chicken from broth and leave to cool. Strain the chicken broth.

Pre heat the oven to 400 degrees. Melt the butter and pour into the bottom of a 9x13baking dish, shred chicken and place ontop of the butter. Whisk the milk and flour and carefully pour over the chicken. Mix the chicken soup into the reserved chicken broth and pour over the milk and flour mixture. Bake for 45 minutes.

Cheesy Corn Bites

Yet another recipe from pinterest. I changed it slightly by adding a diced jalapeno because I thought they might be too bland for Randal otherwise.


8 ounces cream cheese, at room temperature
1 cup shredded pepperjack cheese
1 large egg
1/2 cup frozen corn kernels
1 jalapeno, diced
48 scoop-shaped tortilla chips

Preheat the oven to 350F. Set the chips out on a baking sheet.

In a bowl, combine the cream cheese, cheese, egg and corn, jalapeno and mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.

Potato Bake

Another recipe from Pinterest. I was looking for some new side ideas and this one seemed perfect as Randal loves peppers and onions and I had everything I needed to make it. We both liked this and would definitely make it again.


Roasted fingerling potatoes
2 tomatoes
1/2 green bell pepper
1/2 red bell pepper
1 small onion
shredded cheddar cheese
2 spring onions
sour cream
salt and pepper

Roast potatoes for 30 - 40 minutes, until tender
While potatoes are baking, saute the onion, peppers and tomato until soft
Add the roasted potatoes to the softened vegetables and mix together
Place mixture in a baking dish, cover with cheese and bake for 10 minutes, until cheese is melted

Mexican Stuffed Shells

I found this recipe on Pinterest and as soon as I saw it I knew that Randal would love it, and he did! The only mistake I made was using hot taco seasoning in this, next time I'll use mild, as this ended up being too spicy for me to really enjoy, but it was perfect for Randal!


1 lb. ground beef
1 packet taco seasoning
4 oz. cream cheese
16 jumbo pasta shells
1.5 cups salsa
1 cup enchilada sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 spring onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with enchilada sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.

Menu Plan Monday

Monday: Chicken tikka, jasmine rice

Tuesday: Ranch house crock pot pork chops with mashed potatoes and green beans

Wednesday: Queso chicken pasta

Thursday: Tacos

Friday: Eating out

See other menu plans over at Organizing Junkie

Chicken-n-Dumplings

I've never made chicken-n-dumplings before, I don't think I have ever really eaten them until my friend Allison made some for me a couple of weeks ago while I was sick. The only dumplings I am used to making are the suet kind that I eat with lamb stew in the winter, so these were different. Randal and I both really enjoyed Allison's soup so I wanted to try and make them myself.

This is a little different to Allison's recipe and while these were good, Allison's was better!


2 large chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 onion, diced
2 tbsp butter
1 tbsp dried parsley
4 refrigerated biscuits

Put the chicken in the slow cooker and add the butter, soup, broth, parsley and onion. Cook for 4-6 hours. Shred chicken, cut biscuits into pieces and add to the soup, cook for 30 minutes.

Menu Plan Monday

I haven't menu planned really at all this summer, but after 3 months Randal has had enough of the same few meals we were rotating, so it's time to get back to menu planning and making new meals.

Monday: Tamales, queso and chips

Tuesday: Cottage pie, green beans

Wednesday: Chicken cacciatore

Thursday: Pizza burgers, rosemary roasted potatoes

Friday: Chicken-n-dumplings

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Pepper steak and jasmine rice

Tuesday: Risotto bolognese and salad

Wednesday: Cayenne cinnamon ribs with maple glaze, corn on the cob and salad

Thursday: King ranch chicken and pea salad

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Cayenne cinnamon pork loin with maple glaze, salad and corn

Tuesday: Mulligatawny soup and BLT's

Wednesday: Armenian beef kebabs and fatoosh salad

Thursday: Beetroot risotto with goat cheese (still haven't made this yet)

Friday: Eating out

See other menu plans over at Organizing Junkie

Layered Pea Salad

This is a salad that Randal used to make years ago, and as I had never tried it, I thought I would give it a go this week. It's a little too sweet for me, so next time I'll reduce the amount of sugar.



4 cups lettuce
3 hard boiled eggs, diced
1/2 green pepper, diced
1/4 red onion, diced
1/2 cup celery, diced
1 1/2 cups frozen peas
1/4 cup sugar
1 cup mayonnaise
1 cup sharp cheddar cheese
3 strips bacon

Place the lettuce in the bottom of a large bowl, add the eggs, celery, peppers and onion, cover with the frozen peas. Spread the mayonnaise over the top and sprinkle with sugar. Top with cheese, cover and refrigerate for at least 4 hours. When ready to serve top with cooked bacon.

Cayenne Cinnamon Ribs with Maple Glaze

I changed up the menu plan a little this week, as Randal really didn't want the beetroot risotto, it will be back on next weeks menu plan though! I found this recipe over at Steamy Kitchen and Randal is already asking for me to make them again next week, and he says they are the best ribs I've ever made!



Pork baby back ribs
1/3 cup light brown sugar
1 tbsp garlic powder
1 tbsp paprika
1 tsp cinnamon
1 tsp cayenne
1/2 tsp salt
1/4 cup maple syrup

Preheat oven to 275
Mix together the brown sugar, garlic powder, paprika, cinnamon, cayenne and salt. Place ribs on foil and sprinkle the rub over both sides, cover the ribs with the foil, place on baking sheet and bake for 4 hours. Pull back the foil and pour over the maple syrup, put back in the oven for 5 minutes.

Mint Pea Israeli Couscous

The original recipe for this mint pea couscous was made with sugar snap peas, but as I didn't have any of those I went with just regular frozen peas. I made this to go with Armenian beef kebabs and fatoosh salad.


1 1/3 cups Israeli couscous
1 cup frozen peas
1 3/4 cups water
2 tbsp olive oil
1 clove garlic
1/4 cup fresh basil
2 tbsp fresh mint
Juice of 1 lemon
salt and pepper

Bring water to a boil and add cousous and the frozen peas, reduce heat, cover and cook for 10 minutes.
In a blender, combine the mint, basil, garlic, lemon juice and olive oil, blend until combined.
Once the couscous has absorbed all the water, add the mint mixture, stir to combine and season with salt and pepper to taste. Refrigerate until ready to use.

Swiss Chicken Casserole

I have been meaning to make this casserole for quite a while, and after hearing some really good reviews of it I finally got around to making it. Randal and I both liked this, but neither of us enjoyed it enough to make this again. There's nothing realy wrong with the recipe, I guess it's just not for us!


8 chicken tenders
6 oz shredded swiss cheese
1 can condensed cream of chicken soup with herbs
1/4 cup milk
2 cups herb stuffing mix
1/2 cup melted butter

Preheat oven to 350
Arrange chicken breasts in baking dish, top with the swiss cheese
Mix chicken soup and milk together, pour over chicken
Add the stuffing mix over the soup and pour melted butter over top
Cover with foil and bake for 50 minutes, then remove foil and bake for another 5-10 minutes

Spoon Rolls

I love fresh homemade yeast breads, and I really like this recipe because you can keep the mixture in the fridge for a week and bake just as many rolls as you need at a time, which makes it so easy to have homemade rolls with dinner!


4 cups self raising flour
1 1/2 sticks butter, melted
1 package active dry yeast
2 cups warm water
1 egg
1/4 cup sugar

Dissolve yeast in warm water, leave for 5 minutes
Mix together the egg and sugar, stir in the melted butter and the yeast mixture
Mix in the flour, one cup at a time
Fill muffin tins 3/4 full with dough
Bake at 375 for 25 minutes, until browned
Cover and refrigerate the remaining dough for up to a week

Raspberry Beans

Randal tried these beans while grocery shopping at HEB last weekend. He liked them so much that he immediately asked for the recipe and bought the ingredients to makes them. These beans are very easy to make, with very few ingredients and we both liked these quite a lot along side cheesy beef enchiladas.


2 cans pinto beans
1/2 lb bacon, diced
1 onion, diced
1/2 cup raspberry chipotle sauce

Fry bacon until crisp
Remove bacon from pan, and fry onion in bacon fat until softened
Drain beans and add to the onion, stir in the raspberry sauce and the cooked bacon and simmer for 10 - 15 minutes.

Menu Plan Monday

Monday: Cheesy beef enchiladas and raspberry beans

Tuesday: Swiss cheese chicken casserole, mashed potatoes and fresh green beans

Wednesday: Armenian beef kebabs and fatoosh salad

Thursday: Beetroot risotto with goat cheese (Randal will probably eat leftover enchiladas and beans)

Friday: Eating out

See other menu plans over at Organizing Junkie

Lemon Potatoes with Courgettes

I made this side dish a few weeks ago, to go with steaks that Randal grilled. I kept some of the potatoes plain for the hubby as he doesn't usually eat courgettes, but even he liked this recipe, so we will definitely be making this again.


1 lb small red potatoes
2 tbsp fresh lemon juice
2 tbsp minced shallot
1 garlic clove, minced
1 1/2 tsp dried marjoram, divided
2 courgettes
1/2 green bell pepper
1/8 cup olive oil

Preheat oven to 400
Boil potatoes for 15 minutes, until tender
While potatoes are boiling, combine courgettes and bell pepper in a large bowl, add 1/2 tsp marjoram, 1 tbsp olive oil and season with salt and pepper
Arrange vegetables in a single layer on a baking sheet and bake for 10-15 minutes until tender
Whisk lemon juice, shallot, garlic, 1 tsp marjoram in a small bowm and gradually whisk in 1/8 cup olive oil and season with salt and pepper and set aside
When potatoes are done, drain and transfer to a medium bowl and add 1/4 tsp marjoram and 1 tbsp olive oil and season with salt and pepper
When vegetables are done, combine with potatoes and toss with the oil and lemon mixture. Serve warm.

Indian-Spiced Butternut Squash

One of my favourite new cookbooks is Anupy Singla's The Indian Slow Cooker. This is the first recipe I have made from this book, but it definitely won't be the last, even Randal enjoyed this squash along side his chicken tikka.


2 Tbsp canola oil
2 tsp fenugreek seeds
2 tsp cumin seeds
2 brown cardamom pods
1 2-inch cinnamon stick
1 red onion, sliced
1 medium tomato, diced
2 tsp turmeric powder
1 tsp ground coriander
3 lbs butternut squash, peeled, cut into 1-inch pieces
1 large jalapeño, seeded and chopped
2 tsp brown sugar
1 tsp garam masala
1-2 tsp kosher salt
1 tsp cayenne pepper
1 Tbsp fresh lemon juice

In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on high.

Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to low and cook for 4 hours, stirring once each hour.

Add the jalapeño, brown sugar, garam masala, 1 tsp of salt, cayenne and lemon juice.

Cheesecake Pancakes

I wanted to make this pancake recipe as soon as I saw them on the front cover of the food network magazine. I think I have eaten american style pancakes 3 times in the 9years I have lived here, so why I had to make these I don't know, and they were good, but halfway through the first one I decided that pancakes still weren't my thing! thankfully the hubby liked them!


1 1/2 cups strawberries, sliced
2 tablespoons seedless strawberry jam
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 cups chopped frozen cheesecake
Cooking spray

Mix the strawberries, jam and 2 tablespoons warm water in a bowl.
Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce.

Menu Plan Monday

Monday: Sweet corn tamale cakes

Tuesday: Creamy chicken picasso with jasmine rice

Wednesday: pork chops, mashed potatoes and corn on the cob

Thursday: Chicken tikka masala with jasmine rice

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Chicken tikka masala, jasmine rice and indian spiced butternut squash that I still haven't made

Tuesday: Breakfast for dinner - bacon, eggs and cheesy hashbrowns with cheesecake pancakes and fresh strawberries

Wednesday: We are having the house painted for the rest of the week, so Randal will bring dinner home

Thursday: Randal will bring dinner home

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Cranberry roast pork, red potatoes and fresh green beans

Tuesday: Watching the girls, will probably order pizza

Wednesday: Chicken tikka masala, jasmine rice and indian spiced butternut squash that I didn't make last week

Thursday: Potato crusted cod, rice and peas

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Chili and rice

Tuesday: Beef and vegetable baked spaghetti squash with panko topped salads

Wednesday: Chicken tikka masala, jasmine rice and indian spiced butternut squash

Thursday: Zuppa toscana with homemade rolls

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

It's been quite a while since I last posted a menu plan, but we were finally able to move into our new house so I haven't really had much time for cooking lately. I cannot wait to start cooking in my new kitchen though!

Monday: Spag bol and salad

Tuesday: Pork chops, rice and green beans

Wednesday: Hamburgers and fruit salad

Thursday: BLT's and soup

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Ribs, potato salad and baked beans

Tuesday: Meatloaf stuffed bell peppers, mashed potatoes and sugar snap peas

Wednesday: Southwest pasta skillet

Thursday: Sausage casserole, mashed potatoes and peas

Friday: Eating out

See other menu plans over at Organizing Junkie

Steak and Roasted Tomato Phyllo Appetizers

A few weeks ago, one of the lawyers Randal works with sent him a box of smoked beef tenderloin from Perini Ranch. Since then I have been trying to think of ways to use them, and these little phyllo cups are so good. This is the second time I have made these, the first was on valentine's day but my camera wasn't working then so I couldn't take pictures. This time Randal wanted to change up the original recipe by having roasted red pepper on his instead of the tomato.


1 box of frozen phyllo pastry cups
Cooked beef tenderloin
12 cherry tomatoes
1 tbsp olive oil
1 tsp sugar
Chives
Salt and pepper
1/2 cup mayonnaise
2 tbsp dijon mustard

Preheat the oven to 400, cut the tomatoes in half and place cut side up on a baking sheet. Drizzle with the oil and season with salt, pepper and the sugar. Roast for 20 minutes.

Combine the mustard and mayo in a bowl and mix well.

To assemble, spoon the mayo mixture into the phyllo cups, top with the sliced beef, 2 cherry tomato halves and the chives.

Linked to Eat At Home

Menu Plan Monday

I haven't posted a menu plan for the past 2 weeks, because Randal has been working so late at his new job that I haven't had to cook a single meal since he started there, and when I say he's been working late, I mean really late, one night last week he didn't get home until almost 2am.

Hopefully this week he will be home at a normal time, and if he is this is what's planned

Monday: Apple sage pork chops, mashed potatoes and peas

Tuesday: Tacos

Wednesday: Tilapia with red pepper relish, rice and broccoli

Thursday: Chicken cacciatore

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Spanish hamburgers

Tuesday: Ribs, mashed potatoes and green beans

Wednesday: Easy chicken curry and jasmine rice

Thursday: Chicken parmesan

Friday: Eating out

See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Pork chops, mashed potatoes and creamed spinach

Tuesday: Breakfast for dinner - sausages, bacon, eggs, fried mushrooms and tomatoes.

Wednesday: Spag bol and salad

Thursday: Chicken tikka, jasmine rice and naan bread.

Friday: Probably eating out

See other menu plans over at Organizing Junkie

Beef and Vegetable Baked Spaghetti Squash

Another squash recipe, this time for spaghetti squash. I can't believe I have never made a baked spaghetti squash casserole before, we all loved this, and no one missed actual pasta in the bake. This will definitely be a regular meal in our house.



1 spaghetti squash, halved and seeded
1 pound ground beef
1 diced green bell pepper
1 diced red onion
1 diced zucchini
8 oz cremini mushrooms, quartered
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes
3 tablespoons tomato paste
1 teaspoon worcester sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 1/4 cups mozzarella cheese
1.Preheat oven to 375.
2.Place squash on a baking sheet, drizzle with olive oil and season with salt and pepper and bake 45 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3.Reduce oven temperature to 350 and lightly grease a casserole dish.
4.In a skillet over medium heat, cook the ground beef until brown. Drain, and mix in the green pepper, red onion, garlic, zucchini, mushrooms and tomato paste. Continue to cook and stir until vegetables are tender.
5.Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, worcester sauce, salt, and pepper. Remove skillet from heat, and mix in 1 cup of cheddar and 1 cup of mozzarella cheese. Transfer to the prepared casserole dish.
6.Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

See other recipes at The Grocery Cart Challenge