Olive Garden (like) bread sticks
August 14, 2011, 2:32 pm
Filed under: Dinners/Lunches

These were great! I got the recipe from Jamie Cooks It Up! and they’re seen served here with Pasta Cacio e Pepe.

• 1 1/2 cup hot water
• 2 tablespoons sugar
• 1 tablespoon salt (+ more for topping)
• 2 tablespoons butter, softened (+ more for topping)
• 4 cups flour
• 1 tablespoon yeast
• 1/4 teaspoon garlic powder

1. In your stand mixer on medium speed, combine water, sugar, salt, butter, 2 cups flour, yeast and additional 2 cups flour.
2. Mix on medium speed for about 5 minutes (the dough will be really thick)
3. Lightly grease a cutting board, your hands and a sharp knife.
4. Roll into a log that’s about 12-16 inches long.
5. Preheat to 170F. Cut the log into 14 equal pieces.
6. Roll the pieces into long breadstick-looking pieces. Place on a well oiled baking sheet and let rise in preheated oven for 15 minutes.
7. Remove from the oven and brush with melted butter, sprinkle with salt. Place back in the oven and crank up the heat to 400 F. Set your time for 25 minutes (They’ll rise as the oven warms up.)
8. When they are nice and brown, brush with a combination of melted butter and garlic powder. Tada!


Heart Cake
August 12, 2011, 6:53 pm
Filed under: Desserts!

Not my prettiest work, but not bad for a first try! I got this idea from P.s. Don’t let my messy kitchen turn you off of this – I dare you to have a clean kitchen after the 7 hours this took! ;]

First, we’ll need to make FIVE circular cakes. I only had a pin tin and that’s why there’s some burnt edges on the side. I also ran out of frosting, but I digress ;] For each cake, you need:

1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 teaspoon baking powder
1 1/2 cup flour
1/2 cup milk

1. Preheat oven to 350F. Cream sugar and butter, add eggs (one at a time), add vanilla. Add in baking powder and then flour. Finally, add milk to make the batter more liquid.
2. Pour into a well buttered cake pan (or pie pan!) and bake for 30 minutes in preheated oven.
3. Remove from tin and let cool, remember you’ll need 4 white cakes, and 1 red cake.

I did the red cake first. After it’s cooled, mash it up with a fork. Stir in 1 cup of frosting, and mix well. Set aside.

Level off your cakes so they’re all even. Place 1 white cake down, frost the top, and place another white cake down on top of it. Cut out a deep circle, but be sure to keep a small island in the middle of it.

Fill the hole with the island with the packed red cake crumbs that you have set aside. Put more frosting around the white cake part.

Place in the freezer for 15 minutes.

Place another white cake down, and frost the top of it. Place the last cake on top of it. Hollow out another cone, this time with the island inverted. Fill with the rest of the packed red crumbs that you have left. Frost around the white part and freeze for another 15 minutes – this will be the BOTTOM of the cake.

Place the two cakes on top of each other, and cover with frosting (again, I ran out of frosting, but wasn’t about to run out to get some more in this storm!)

What I did with the top was place a heart shaped cookie cutter at the top of the cake, and filled inside the cookie cutter with sprinkles.

Slice up and serve! You can see a heart there, right? Kinda? Sorta?! (I can see it, but I’m on a massive sugar high right now!)

August 9, 2011, 12:00 pm
Filed under: Dinners/Lunches

How many of these can you fit into your mouth at one time?

• 1 3/4 cup flour
• 1 teaspoon salt
• 1 stick butter, cubed
• 1 egg
• 1 teaspoon sour cream
• 2 eggs
• 1/2 cup mayo
• 1/2 cup sour cream
• cheese, shredded
• Baco’s
• chives, chopped

1. Preheat oven to 350 F
2. In a medium bowl, make the crust. To do that, whisk flour and salt. Add butter, egg and sour cream. Mix and mix until you just can’t mix anymore and you should have a ball of dough. Divide the ball of dough into 12 small balls of dough, and press into a muffin tin. You shouldn’t need to grease the tin before because of how much butter is in the dough. Press the balls of dough to cover the bottom and the edges of each muffin hole.
3. In another medium bowl, whisk together eggs, mayo, sour cream, cheese, bacos and chives. Pour evenly into each tin.
4. Bake for 15-20 minutes, keeping a close eye on the quiches because you don’t want them to burn!

Ranch and BBQ sauce
August 8, 2011, 12:10 pm
Filed under: Dinners/Lunches

Ranch recipe:

• 1 cup mayo
• 1 teaspoon onion salt (or 1/2 tea. onion powder + 1/2 tea salt)
• 1/4 teaspoon dried chives
• 1/4 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup minus 1 tablespoon milk
• 1 tablespoon white vinegar.

1. Whisk the ingredients together. Seel and store in the fridge.


BBQ sauce recipe (HOT!):

• 1 cup ketchup
• 1/2 cup hot sauce
• 1/2 cup tomato sauce
• 2 teaspoons liquid smoke
• 1/2 cup black coffee
• 1 teaspoon cayenne pepper (more or less, depending how hot you want it)
• 1/3 cup corn syrup
• 2 tablespoons yellow mustard
• salt, pepper and onion/garlic powder to taste.

1. Combine ingredients in sauce pan and let simmer on the stove for 30 minutes, uncovered.
2. Store :]

Boston Market-like Mac n’ Cheese
August 7, 2011, 12:00 pm
Filed under: Dinners/Lunches

Ok, so this isn’t exactly B.M. mac n’ cheese (which I assume is made of spun gold and unicorn horns.) but it still taste pretty good! I added some broccoli in to hopefully cancel out the effects of heart disease with the copious amounts of Velveeta used in this recipe.

• 1 lb Velveeta ‘cheese’ cubed.
• 2/3 cup milk
• salt and pepper, to taste
• 1/2 teaspoon turmeric
• 1/4 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 package of rotini

1. Cook the rotini however you like it, in lightly salted water.
2. Meanwhile, in a double broiler (or, if you’re like me, in a glass baking dish above, but not touching, boiling water), melt the cheese, milk and spices until smooth.
3. Combine the two, and let cool for a few minutes to thicken up the sauce.


“Chicken” Bake
August 6, 2011, 4:47 pm
Filed under: Dinners/Lunches

I made my own croissant rolls for this one, and it turned out to be HUGE! I would recommend getting store bought ;] Thanks to Pinterest for this recipe!

• 2 packages cresent rolls
• 2 cups veggie chicken, diced and cooked
• 2 cups cheddar cheese, diced
• 2 cups broccoli, chopped and cooked
• 1/2 cup mayo
• salt and pepper, to taste
• 1 egg yolk


1. Preheat oven to 375 F
2. Roll out the cresent dough on a well-greased baking sheet. If you’re going with store brand, then you’ll need to press down the seams so they won’t separate.
3. In a medium bowl, stir together chicken, cheese, broccoli, mayo and salt and pepper.
4. Pour out the contents of the medium bowl onto the cresent roll dough. Form it all in the middle because you’re going to roll the dough around the filling.
5. Cut the exposed dough around the edges with slices, about 1 inch apart from each other. Roll and tuck the edges of the dough up and around the filling so that the filling is no longer exposed.
6. Brush the top of the dough with your egg yolk.
7. Bake for 30 minutes, enjoy! We will definitely be making this recipe again! :]

Chili Potato Wedges: The snack that loves you back!
August 1, 2011, 2:34 pm
Filed under: Dinners/Lunches

This dip is sooo good. We saved some and used it for our hashbrowns the next morning! When I was baking it I found that the shape of the tin foil made the oil pool into a little heart, so here you have: Chili Potato Wedges: the snack that loves you back! :]

• 2 large russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/3 cup sour cream
• 1/3 cup mayo
• 2 roma tomatoes
• finely shredded cheddar cheese
• 2 jalapeños, seeded
• 2 tablespoons sliced green onions

1. Heat oven to 450 F and line a baking sheet with tin foil
2. In a large bowl, combine olive oil, chili powder and garlic powder. Whisk until combined, set aside.
3. Cut potatoes into wedges (The easiest way for me is to cut the potato in half ‘hotdog’ style, and then cut each half into 3-4 wedges)
4. Toss the wedges in the seasoned oil, until fully coated. Bake for 15 minutes in a preheated oven.
5. Meanwhile, in a food processor or blender, combine tomatoes, jalapenos, mayo and sour cream. Refridgerate this dip.
6. After the potatoes have been baking for 15 minutes, turn each potato and bake for another 15 minutes.
7. Top the dip with cheese and green onions, serve the potatoes hot!