Sunday, September 13, 2009

Just Peachy

Peach Cobbler BARS!!! A more to go version of one of my fav desserts and man it is done right. It is a drizzly, peachy dream. So now you can use up that whole box of Utah peaches you just got!

peach cobbler bars

1 C (2 sticks) butter at room temperature
2 C sugar
1 tsp vanilla
1 tsp almond extract
4 eggs
3 C flour
3/4 tsp salt

for the filling:
6-7 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon

for the glaze:
1 cup powdered sugar
2 tablespoons heavy cream
1 tsp vanilla
1/2 tsp imitation butter flavoring
Pinch of salt

Cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake at 350 degrees for 25-30 minutes, or until the edges start to turn golden brown.

Whisk together the powdered sugar,vanilla, butter flavoring, salt, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.

Eclair Dreams

I can't stop making desserts right now. This one you want to crawl inside and pull the light fluffy top layer over you and dream it has no calories. After you add the chocolate sauce of course. It is de-lish!! And I later thought I could have added some berries too.

Eclair Cake


1 cube butter
1 C Water
Bring to a boil, remove from heat and add 1 C Flour. Mix until it forms a ball. Move mixture to bowl and add 6 eggs, one at a time. (It seems a little slimy at first, but just keep mixing.) Spread across oiled cookie sheet and bake at 350 for 15 minutes or until fluffy and slightly golden.


8 oz Cream Cheese, room temp
2 C and 3 Tbsp Cold Milk
1 smal1 box Instant Vanilla Pudding
10 oz cool whip

Add 3 tbsp milk to soft cream cheese and beat with mixer until smooth. Add pudding and 2 C milk. Mix at medium speed for 2-3 minutes until it really starts to thicken. Let chill in fridge for 15 minutes and then fold cool whip into it.

You can serve it open face with chocolate sauce or sandwich style ( that's how I like it) Top with Hershey's Chocolate sauce....or even better make this yummier one

Hot Fudge Sauce

1/2 C Sugar
1 Tbsp Cocoa
generous pinch of salt
1 Tbsp Flour
1/2 C Evaporated Milk
1 Tbsp Butter
-add all boil 2 minutes then add little vanilla

Mexi Confetti

I get bored of refried beans and rice as a side dish for every Mexican meal I make, so time for a change. This is one of those all around perfect dishes, flavor, smell, a little crunch and I love the contrasting colors. It makes it fun to eat it.

Black Bean and Mango Salad

1/4 cup olive oil
2 tablespoons cider vinegar
1/4 cup fresh chopped cilantro
salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small red onion diced (about 1/4 cup)
1 small red pepper cored and diced
Juice of 1 Lime

Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. I liked it more after an hour.

Wednesday, August 19, 2009

Berry Buttery Cobbler

I know you have all tried the easy cobbler recipe with canned pie filling and cake mix. This is my fresher, more flavorful, summer version. It turned out so good,we have seriously made it 4 times in the last month, that is once a week! And all tht was left for me to take a picture of was one bite. Berries are so good right now , I can't help it, enjoy!

Buttery Berry Cobbler

2 C fresh or frozen blueberries
2 C fresh or frozen sliced strawberries
1 C fresh or frozen black berries
Zest of 1 lemon
Juice of 1 lemon
¼ C Sugar
1 box of yellow cake mix
1 cube cold butter

Put clean berries in the bottom of 9 x 13 baking dish. Sprinkle evenly with zest, lemon juice, and sugar. Sprinkle dry cake mix over berries. Slice very cold butter and evenly distribute over top of cake mix. Cover with aluminum foil and put into 350 degree oven for 25 minutes. Remove foil and spritz top of cobbler with water spray bottle to moisten any dry spots of cake mix ( just barely moisten) return to oven without foil for 25 more minutes. We served it with Neapolitan ice cream, which was a nice change and the chocolate with the berries was good!!

Tuesday, July 21, 2009

Fizzy Chicken and Rice with Lemon Vinegarette

I love love love this dish! The chicken is moist and has a slight sweet taste, the rice is creamy and rich and then the vinaigrette ties it all together with a tart lemony zing! I love the light fresh flavors. I added some carrots and zucchini sliced very thin with a vegetable peeler and sauteed quick with olive oil, salt and pepper. I could have this once a week... at least!

Fizzy Chicken & Rice w/ Lemon Vinaigrette
adapted from Cuisine at Home

Lemon Vinaigrette
4 Tbsp. lemon juice
2 Tbsp. chopped fresh chives
2 Tbsp. honey
2 tsp. Dijon mustard
4 Tbsp. vegetable oil
4 boneless, skinless chicken breast
1/4 c. all-purpose flour
1/4 c. lemon lime soda
3 tbsp. butter
1/2 tsp. red pepper flakes
1 1/2 c. rice
1/4 c. grated Parmesan cheese
1/4 c. heavy cream
3 tbsp. butter

Combine lemon juice, chives, honey, and Dijon in a bowl. Drizzle in 4 Tbsp. oil, whisking constantly until mixture is thoroughly combined. Set aside.

Cook rice according to package directions. Trim chicken breasts, then season with salt and pepper.

Dredge chicken in flour; sauté in oil in a large skillet over medium high heat until golden, about 2 minutes. Flip chicken; sauté for 1 more minute.

Deglaze pan with lemon lime soda, reduce heat to medium, and add 3 tbsp. butter and pepper flakes. Cover and simmer until liquid is syrupy, about 5 minutes; turning chicken to coat. Keep chicken warm over low heat.

Combine cooked rice with parmesan, cream, and 3 tbsp. butter. Drizzle chicken breasts and parmesan rice with lemon vinaigrette.

Wednesday, June 17, 2009


This is a super easy, put some fresh salsa on the table for dinner recipe. This Is how I like to make everything!


Natalie & Michael

2 14.5 oz diced Tomatoes
1 bunch green onions sliced
1 can diced green chilies
1 tsp salt
2 garlic cloves crushed
1 small jalapenos seeded and chopped
1/2 bunch fresh cilantro, coarsely chopped (no stems)
Juice from 1 lime
1/2 tsp vinegar
1/2 tsp sugar (optional)

Pulsate in the blender to desired consistency. Put in fridge for an hour or so. Good in the fridge for up to 5 days, but fresh is best!

Cinnamon Rolls

(Adapted from My Kitchen Cafe)

These are awesome! The Vanilla pudding is key to this and makes the dough wonderful and light. Everyone in this family knows that a good cinnamon roll is dreamy. Enjoy, I just made these today for the missionaries J Natalie

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding (prepare according to package)
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

1 cup butter, softened to room temperature
1 1/2 cups brown sugar (not packed)

1/2 cups white sugar
4 teaspoons cinnamon

8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t over bake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.