Banana Peanut Butter Nut Bread

One of my favorite breads to make has always been banana nut bread. Unfortunately we never had bananas hang around too long to make the bread out of them since we would peanut butter and banana sandwiches. Mmmmmmm....

For the record, I just found out that one of Elvis Presley's favorite sandwiches was peanut butter, banana, and bacon. It is delicious, omg...

Anyways, back to this bread, I decided that this time I was going to try to combine both the bananas and the peanut butter in the bread since I usually spread peanut butter on my banana bread when I eat it. It came out perfectly! The bananas remained in tact and helped keep the bread moist, while the peanut butter was still able to come through without overpowering the banana. Great success for me! Enjoy!

• 1/2 cup and 2 Tbsp Butter
• 4 oz Chopped Walnuts
• 2 Tbsp Brown Sugar
• 1 cup and 2 tsp White Sugar
• 1/2 tsp Cinnamon
• 3 ripe Bananas
• 1/2 cup Peanut Butter
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 1/2 cup AP Flour (AP = All Purpose)
• 1 tsp Baking Soda
• 1/2 tsp Salt

Step 1: Preheat oven to 350 degrees Fahrenheit  In a container, combine 2 Tbsp brown sugar, 2 tsp white sugar, and 1/2 tsp cinnamon. Then in a medium sauce pan, brown 2 Tbsp of butter on low heat until the butter turns a rich brown color. Once browned, coat walnuts in the butter and then place in the container with the sugar mixture. Shake around and evenly coat the walnuts. Once coated, set walnuts on some parchment paper to dry and move aside.

Step 2: In a bowl, take your three bananas and cut up to fit in the bowl. Then take a fork and mash the bananas, but be sure to keep some lumps in it. Set aside.

Step 3: In a large bowl, cream the 1/2 cup butter and 1 cup sugar together. Add in the peanut butter, eggs, vanilla extract, baking soda, and salt. Then slowly start adding in the flour until it has all been added. Lastly, fold in the banana mash, making sure to keep the lumps of banana in there. 

Step 4: Pour into a greased 9x13 baking pan and cover with your sugared walnuts. Place in the oven and bake for 1 hour and 15 minutes. Once done, pull out of the oven and let cool for 10 minutes before taking out of the pan. Enjoy!


Note: Serve with cream cheese (just spread it on your bread as you eat it!)!

Yield: Makes 1 loaf.

Shrimp Linguine in Tomato Cream Sauce

I feel so fancy when I get to eat shrimp. Growing up we didn't have shrimp too often, mostly on New Years Eve and maybe a few other holidays here and there. So when I get a chance to get shrimp, I take it and I feel fancy!

Looking through the pantry the other night I had all the ingredients for some tasty pasta, I just didn't have a meat selected. Immediately I jumped on the chance to have shrimp! I ran to the store and started brainstorming ideas on how to create this pasta. I hope you find this recipe as tasty as I did! Enjoy!

• 4 oz Linguine (cooked)
• 1 tsp Olive Oil
• 1 14.5 oz can Diced Tomatoes
• 3/4 cup and 2 Tbsp White Wine (I used Chardonnay)
• 2 Tbsp Garlic (minced)
• 2 Tbsp Butter
• 30-40 Large Shrimp (peeled and uncooked)
• 2 Tbsp Cream Cheese
• 1 cup Spinach (raw)
• 1/2 cup Parmesan Cheese (shredded)

Step 1: In a medium sauce pan, heat up 1 tsp olive oil over medium-high heat. Once warm, add the diced tomatoes and 1/4 cup white wine. Cook on low heat for 5 minutes and then add 1 Tbsp garlic and turn off heat. Set aside.

Step 2: In another saucepan, melt 2 Tbsp of butter over medium-high heat. Once the butter is melted, add in the shrimp and 1 Tbsp of garlic and cook until the shrimp becomes a nice reddish pink color. Set aside.

Step 3: In another saucepan, add 2 Tbsp White Wine and the spinach. Cook until spinach is wilted and then add to the saucepan with the tomato pan. In the same pan you cooked the spinach in, add 2 Tbsp cream cheese and 1/2 cup white wine and bring to a slow simmer. Add in 1/2 cup Parmesan and stir until most of the cheese has been melted. Add this mixture to the same pan that now has both the tomatoes and the spinach. On a plate, dish out one serving of pasta and cover with a nice amount of the tomato mixture. Throw a few shrimp on top, and voila! Enjoy!


Note: Serve with a wedge of lemon, a spoonful of pesto, and some extra Parmesan cheese.

Yield: Serves 2-4.

Fried Tofu with Ponzu Sauce

One of the foods that I wish I had discovered earlier in life is tofu. It has a multitude of uses and can taste however you want it to, with a little help. You can make smoothies with it, you can add them to stir-fry for extra texture, or even turn it into a delicious hamburger patty for your vegetarian friends.

I recently have been craving sushi but haven't been able to go grab any yet so to feed my craving I decided to make some fried tofu and dress it up with some homemade ponzu sauce (my favorite sauce, I can honestly eat it with everything). After researching a few different sauces and playing mad kitchen scientist, I was able to come up with a recipe that is tasty and full-bodied. Make this dish as either a side dish or serve it as your main course. Either way it will be a very tasty night! Enjoy!

• 14 oz package Firm Tofu
• 1/4 cup Orange Juice
• 1 Tbsp Lemon Juice
• 1 Tbsp Lime Juice
• 1/3 cup Soy Sauce
• 2 Tbsp Rice Vinegar
• 2 Tbsp Mirin (Sweet Cooking Rice Wine)
• 1/4 tsp Wasabi or Horseradish Paste
• 2 Tbsp Green Onions (diced)
• 1 egg
• 1 cup Flour
• Canola Oil (for frying)

Step 1: In a container, combine orange juice, lemon juice, lime juice, Soy Sauce, Rice Vinegar, Mirin, and Wasabi and mix until the Wasabi has been thoroughly mixed in. Add in the green onions and set the mixture aside.

Step 2: Open the tofu container and slice it into 8 equal pieces. Place these pieces in the mixture and let marinate for at least 1 hour. 

Step 3: When you are ready to cook the tofu, grab a sauce pan and place canola oil in the pan so that it goes up the side about 1-2 inches. Heat oil on medium-high heat, and while the oil is heating lightly beat an egg in a separate bowl. Once oil is hot enough, dredge tofu in the egg and then cover with flour. Cook the tofu for 4 minutes on each side in the oil (the edges will start to turn a golden brown). When done cooking, pull the tofu pieces out of the oil and pat with a paper towel to soak up some oil. Place tofu on a plate and cover with your marinade (it is ponzu sauce). Serve warm. Enjoy!


Yield: Serves 2.

Feta Stuffed Steaks

It had been too long since the last time I remember having asparagus, so I was on a mission to create a recipe that included asparagus in the dish.

Looking through my refrigerator I was a little sad since it is close to food shopping day so I didn't have too much to work with. What I did have were 4 mighty tasty looking steaks and some leftover feta cheese from another dish. I didn't want to just cook and serve everything separately  so I decided to try to make a 'stuffed' steak. The best I could do with my steaks were roll them, so that was just what I did. If you love feta cheese, make sure to have extra on hand in order to top the dish off for extra flavor, and serve these either by themselves or with mashed potatoes like we did! Enjoy!

• 4 3 oz Steaks (I used Beef Chuck Arm Steak)
• 2 tsp Olive Oil
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Montreal Steak Seasoning
• 2 Tbsp Soy Sauce
• 2 Tbsp Balsamic Vinegar
• 1/2 tsp Lemon Juice
• 16 Asparagus Spears
• 1 Tbsp Lemon Pepper
• 4 Tbsp Feta Cheese
• 8 Toothpicks

Step 1: In a container, combine 1 tsp Olive Oil, 1 Tbsp Worcestershire, 1 Tbsp Montreal Seasoning (if you don't have this, a blend of black pepper, garlic powder, and cayenne will suffice  just make the combo equal 1 Tbsp), and 2 Tbsp Soy Sauce to create your marinade. Place the steaks in this marinade for at least 1 hour (the longer the better).

Step 2: When you are almost ready to cook your meat, combine the 2 Tbsp Balsamic, 1/2 tsp Lemon Juice, and 1 tsp Olive Oil and coat the asparagus with them. Place the asparagus and liquid mixture in a sauce pan and cook on medium heat until the asparagus are soft (the softness is all preference, so cook them as long as you'd like until you are happy with them. Once finished, toss the 1/2 tsp Lemon Pepper on top of the asparagus and set aside. 

Step 3: Preheat the oven to 400 degrees Fahrenheit. Take out another sauce pan and lightly grease it. Turn it to medium-high heat and once it has warmed up, start cooking your steaks. Cook them for 2 minutes on each side to give them a nice brown color. Don't forget to toss in the marinade as well so that the steaks can cook in it.

Step 4: Once you have cooked the steaks, take out a cookie sheet and place some aluminium foil on top. Place each of the steaks on the cookie sheet and lay out 4 asparagus on each steak. Sprinkle 1 Tbsp Feta Cheese on top of each steak, and then carefully roll the steak around the cheese and asparagus. Use 2 toothpicks in each steak to keep it together. Place the steaks in the oven and cook for about 5 minutes. Then take them out of the oven and let set for 1 minute. Sprinkle with extra feta cheese if you'd like. Enjoy!


Yield: Serves 2-4.

Macaroni and Cheese Calzone

Do you enjoy eating Macaroni and Cheese but hate that it isn't portable? Well now it is!

Introducing the Macaroni and Cheese Calzone! It's all the macaroni and cheese flavor you love with the addition of tasty sausage in a great convenient hand-held edible container! 

This is sure to be a great hit with your family, and leftovers are a snap! Just cover any non-eaten calzones with foil wrap and store them in the fridge until you are ready to eat them again. Now you can take macaroni and cheese on the go, to school, to the park, even to the movies with you which will save you on the cost of popcorn. Enjoy!

• 1 14oz box of your favorite Macaroni and Cheese, cooked and prepared how the package states (I used Kraft Mac 'N Cheese)
• 12 oz of your favorite Sausage (I used 4 3 oz Apple Gouda Sausages), cooked and sliced
• 1 package Active Dry Yeast (.25 ounces worth)
• 1/4 cup Olive Oil
• 1 cup Warm Water
• 1 tsp Sugar
• 1 tsp Salt
• 2 1/2 cups All-Purpose Flour
• 1/2 cup Cheddar Cheese, shredded

Step 1: To make the dough, start by dissolving the yeast in the cup of warm water. You want to make sure the water is warm and not hot in order to give the yeast a little jump start. Once it has been dissolved add in the sugar, salt, and 1 Tbsp Olive Oil. Mixture together and slowly start to add in the flour. Knead the dough on a lightly floured area or just play with it in your hands until it becomes elastic. Place 1 tsp of Olive Oil in a bowl and place the dough in there, making sure to cover it with the oil (this will help prevent the dough from drying out). Cover the bowl with a paper towel and let sit for about an hour (or until the dough doubles in size).

Step 2: While the dough is sitting, make your Macaroni and Cheese and cook your sausages if you haven't already. Slice and dice the sausages to a size you like, and then throw the pieces in with the macaroni. Set aside.

Step 3: Once the dough has finished resting, preheat your oven to 375 degrees Farenheit and then break your dough into two equal pieces. Set once piece aside and with the other break it in half again. With a rolling pin, roll each of these dough pieces into separate circles. Place a good amount of the macaroni and sausage mixture in the center, then sprinkle some shredded cheddar on top of the macaroni, and finish by folding one side of the dough on top of the other side and pinch the edges closed. Do this with your remaining dough until you have four calzones. If you have extra macaroni, set it aside and eat it later.

Step 4: Take out your cookie pan and place a piece of parchment on it. Place the calzones on the parchment paper and then take a knife and carefully cut a hole or two in the top to prevent the calzones from exploding in the oven. Before you place the calzones in the oven brush them with the remaining oil to help give them a nice crust when they finish baking. Bake in the oven for 35 minutes. Enjoy!


Note: Serve these calzones with a side of cheese sauce or pasta sauce, or both! :D


 Yield: Makes 4 calzones

Super Stuffed Chili Cheese Sliced Baked Potatoes

Beware! These are not for the faint of heart!

There is so much gooey deliciousness going on here that at first we just sat and stared at this meal's awesomeness. You will not need a side dish with this, and if you can finish this in one sitting I will be impressed!

Seeing an image on Pinterest of a sliced baked potato (you slice the potato but don't cut it all the way so it is still attached) I used that for my inspiration. And since baked potatoes in themselves are already a tasty meal, I decided to add everything in my house that I felt would be a good match; I was not disappointed! We feasted on gloriously stuffed potatoes that night and went to sleep with full, happy bellies. Plus since we have leftovers, we enjoyed the meal the following day for lunch (we usually take leftovers for lunch, makes packing out lunches easier on me).

Feel free to add or remove components to make this meal suit your tastes as we did, and most of all have fun with this dish. Enjoy!

• 2 Russet Potatoes
• 2 Tbsp Butter
• 2 tsp Cayenne Powder
• 1 tsp Garlic Salt
• 2 slices of Bacon (cooked and crumbled)
• 10.5 oz can Chili
• 1 Jalapeno (diced)
• 1/4 cup Green Onion (chopped)
• 1/4 cup Onion (diced)
• 1 Avocado (mashed)
• 1 cup Cheddar Cheese (shredded)
• 1/4 cup Milk
• 1 tsp Flour
• 1 tsp Chives

Step 1: Preheat oven to 450 degrees Fahrenheit. Wash and scrub your potatoes to get them clean. Once cleaned off, take a knife and carefully start slicing the potato, but make sure not to cut it all the way through. You want the potato to remain together to make it easier to eat. Next make your butter sauce by combining 2 Tbsp of melted butter with 1 tsp cayenne and 1 tsp garlic sauce. Place the potatoes on a baking sheet and cover with the butter sauce, making sure to get some of the butter in between your slices and on the skin. Then place the sheet in the oven and cook for 50 minutes.

Step 2: When you have about 15 minutes left you will want to start heating up your chili and making your cheese sauce. For the sauce, start by dissolving the flour in the 1/2 cup flour. Once dissolved, place mixture on a sauce pan and combine it with 1/2 cup cheddar cheese,  the cayenne, and the chives. Stir until cheese is melted on medium to medium low heat. At the same time, heat up your can of chili in either the microwave or stove top (I cooked mine on the stove at low heat).

Step 3: Once the 50 minutes has passed, take the potatoes from the oven. Then start dressing it by first placing 1/2 shredded cheddar cheese in the potato cracks. Follow with the chili, and then top with the cheese sauce you made, jalapenos, green onions, onions, and avocado. Serve with sour cream, your favorite hot sauce, and diced tomatoes. Enjoy!


Yield: Makes 2 potatoes

Greek Deviled Eggs

Made these for the same party I brought the Cheddar Bacon and Jalapeno Deviled Eggs to and these Greek Eggs were by far the favorite! Enjoy!

• 12 Eggs
• 3/4 cup Mayonnaise
• 10 Black Olives (diced)
• 3/4 cup Feta Cheese
• 2 Tbsp Balsamic Vinegar
• 1 Tomato (diced)
• 1/2 cup Fresh Basil (chopped)
• 1 Tbsp Black Pepper

Step 1: Place all the eggs in a pot big enough to hold all of the eggs. Cover eggs with cold water and cook the eggs uncovered until the water boils. Once the water starts boiling, turn off the stove and cover the pot. Let stand for 15 minutes.

Step 2: After the 15 minutes pass, place all of the eggs into a bowl of cold water to stop the cooking process. Place bowl in the fridge for 30 minutes to an hour to completely cool. Once cooled, peel all of the eggs.

Step 3: Slice each of the eggs in half and place the yolks in a bowl, set the whites aside. Mash the egg yolks. In another bowl, combine the olives, feta cheese, balsamic, tomato, basil and the mayonnaise. Add the mashed egg yolks on top and mix together.

Step 4: Place the yolk mixture in a Ziploc bag and cut off the corner. Place the egg white hole-side up and using the Ziploc, squeeze the yolk mixture into the holes of the eggs.

Step 5: Once all the eggs have been filled, sprinkle any leftover feta, basil, and the black pepper over the tops of the eggs. Enjoy!


Note: If you have any leftover yolk mixture, save it and make an egg sandwich with it later, or cut open an avocado and place the egg mixture in the spot where the seed is and enjoy!


Yield: 1 dozen eggs

Cheddar Bacon and Jalapeno Deviled Eggs

Yes it's egg season! 

Now I love a lot of things: puppies, grilled cheese, garlic, bread... I can go on and on! However I can't forget eggs as they are definitely on my list of things I love. Hard boiled, soft boiled, poached, sunny side up, scrambles; if you can cook an egg I will most likely eat it.

That being said, for my first party of the Spring time I decided to bring with me two different types of deviled eggs. I have been seeing a new trend online with bacon-jalapeno everything, so I decided to apply this trend to my deviled eggs. I also made some Greek Deviled Eggs, but I will post that recipe up tomorrow. Enjoy!

• 12 Eggs
• 3/4 cup Mayonnaise
• 6 strips Bacon (cooked and crumbled)
• 1/4 cup Shredded Cheddar
• 2 Jalapenos (diced)
• 2 tsp Cayenne Powder
• 1 Ziploc Bag

Step 1: Place all the eggs in a pot big enough to hold all of the eggs. Cover eggs with cold water and cook the eggs uncovered until the water boils. Once the water starts boiling, turn off the stove and cover the pot. Let stand for 15 minutes.

Step 2: After the 15 minutes pass, place all of the eggs into a bowl of cold water to stop the cooking process. Place bowl in the fridge for 30 minutes to an hour to completely cool. Once cooled, peel all of the eggs.

Step 3: Slice each of the eggs in half and place the yolks in a bowl, set the whites aside. Mash the egg yolks. In another bowl, combine the bacon (set aside a tiny bit of bacon to top the eggs with), jalapenos, 1 tsp cayenne, and the mayonnaise. Add the mashed egg yolks on top and mix together.

Step 4: Place the yolk mixture in a Ziploc bag and cut off the corner. Place the egg white hole-side up and using the Ziploc, squeeze the yolk mixture into the holes of the eggs.

Step 5: Once all the eggs have been filled, sprinkle the rest of the bacon, cheddar cheese, and cayenne powder over the tops of the eggs. Enjoy!


Note: If you have any leftover yolk mixture, save it and make an egg sandwich with it later, or cut open an avocado and place the egg mixture in the spot where the seed is and enjoy!


Yield: 1 dozen eggs

Cheesy Sweet and Tangy Fried Pork Chops

The 2 things I have found that my boyfriend loves almost as much as video games (keyword "almost") are my cat Catatafish and delicious food. Well let me change that, it would be a tie for second between video game and delicious food with Catata coming in fourth and me in first (I've told him it is ok to love video games more than me but he just won't listen).

Anyways, one of our new found loves with food is using the deep fryer. I was fortunate to receive a deep fryer for Christmas after all the hints I gave him ("Babe! These stuffed mushrooms would be delicious deep fried!" or "Omg, can you imagine what real authentic deep fried fish and chips would taste like?!") and I have to say it was one of the best gifts ever aside from my fancy knives.

So when dinner came around my eye caught the deep fryer and I knew it was time to bust the bad boy out! Since we love us some country fried steaks, I decided to deep fry us some pork chops! And since I had recently just talked to my mom, the combination of pork, apple sauce, and sauerkraut were stuck in my head (I mentioned to her I was cooking pork and she informed me of my Nana's favorite way to eat them as the combo I just mentioned). Going off of this combo I decided to use apple in the marinade and add some cheddar cheese to the mix since sauerkraut and cheddar go well, and apple and cheddar go well, so why wouldn't all three! The meal came out way better than expected, which made me super happy that I wrote it all down! If you make these, I am sure you won't be disappointed! Enjoy!

• 2 Tbsp Honey
• 2 Tbsp Brown Sugar
• 2 tsp Apple Cider
• 1/2 tsp Mustard Powder
• 1/2 tsp Cayenne Powder
• 1/4 cup and 2 tsp Flour
• 4 3 oz Pork Chops
• 1/2 cup Shredded Cheddar Cheese
• 1/4 cup Milk
• 1 tsp Butter
• 3/4 cup Sauerkraut
• Oil for frying in (I use peanut or canola oil, but any oil will do)

Step 1: Combine the honey, brown sugar, apple cider, mustard powder, cayenne powder, and 1 tsp of flour in a bowl. Mix well until it is smooth and not lumpy. Cover the pork chops in this mixture and set aside. 

Step 2: Set up the deep fryer and turn to 350 degree Fahrenheit. If you don't have a deep fryer, use a nice sized pan with a large enough rim that will be able to hold enough oil to cover the steaks while cooking (turn stove top to medium high).


Step 3: Go back to your pork chops and place 1/4 cup flour on a plate. Cover the pork chops in this flour on all sides and set aside (you may or may not need more flour, so keep it on hand). Once the frying oil is hot enough, start cooking the pork chops for 5 minutes each.

Step 4: While the pork chops are cooking, pull out a small sauce pan and combine the milk, butter, cheddar cheese, and 1 tsp of flour and melt at low to medium low heat. Stir every so often to make sure the cheese melts. At the same time in another sauce pan, heat up the sauerkraut on low heat.


Step 5: Once the pork chops finish, place them on a plate and cover them in the sauerkraut and then smother them in the cheese sauce. Before serving, add a pinch of black pepper if you wish. Enjoy!


Yield: 2 servings (2 pork chops each)

Homemade Samoa Cookies

Ah yes, Spring is here and that means it is time to start stocking up on some of your favorite Girl Scout Cookies! In my family there has always been a steady supply of Girl Scout Cookies during this time of year. The majority of the cookies found in our house were the Thin Mints, Tagalongs, and Samoas. Every so often a new cookie box would get thrown into the mix, but it was usually those three boxes that would be devoured first. If my parents were lucky enough, they would be able to stash a box somewhere in the kitchen that wouldn't get noticed too early, but with 5 kids in the house trying hide sweets was like trying to hide bacon from a dog; it just wasn't going to work out!

Well this year my dad came and visited me and with him he brought us a delicious box of Thin Mints (I still have the box with a few cookies left in the freezer). After he left, I really had an itch for some Samoas but couldn't find any Girl Scouts selling them anywhere, so I decided to make my own!

Using both a shortbread and vanilla cookie recipes I have made, I found a way to combine them both into a "melt in your mouth" cookie that retained its shape yet didn't crumble when you picked it up. I ended up making these for Easter weekend to give out as gifts, and so far the cookies never made it past the 2 hour mark after being opened and left up on a table for consumption. Hope you enjoy these as much as my friends and family did! Enjoy!

• 4 cups Flour
• 1 teaspoon Salt
• 2 cups Butter, softened
• 1 tsp Milk
• 1 cup Sugar (white sugar, not powdered)
• 1 large Egg, lightly beaten
• 2 Tbsp Vanilla
• 22 oz Caramel Candies (I used Kraft Caramel Bits, worked perfectly)
• 4 cups Sweetened Coconut Shavings
• 1 lb Chocolate (I used CandiQuik Chocolate that can be heated and reheated in the microwave, it was perfect)

Special Utensils:

• Donut Cutter or 2 Round Cookie Cutters in two different sizes, one for the cookie and one for the hole. You don't need to make a hole in the cookies if you don't want to.
• A Hair Dye Applicator (one of these bottles: http://www.partwell.com/images/pictures/photos/products/bu2/6-adhesive-systems/empty-applicator-bottle-partwell.jpg, this is for the chocolate drizzle on top. If you don't have one of these, then you can use a fork)
• Rolling Pin
• Parchment Paper

Step 1: Combine salt, butter, and sugar together. Add in 2 cups of flour and stir. Once mixed, add in 1 more cup of flour and continue to mix. Dough should still be sticky and not really malleable yet. 

Step 2: Beat egg in a bowl lightly and then add in the milk and vanilla extract. Combine to the dough mixture and add in the last cup of flour. Cover and place in the fridge for 1/2 hour.

Step 3: Once you are ready to make the cookies, preheat the oven to 350 degrees Fahrenheit and then break off a section of the dough and roll it with the rolling pin until it is 1/4 inch in thickness. You will want to keep extra flour on hand to prevent the cookies from sticking and use the flour as needed on the rolling pin, rolling surface, and the dough itself. Take a cookie sheet and place parchment paper on it and line the cookies on it. Thankfully these cookies won't spread out too much so you should be able to fit 12-15 cookies on the sheet at a time (I just did batches of 12 cookies). Place cookies in the oven and bake for 8-10 minutes. Cookies should be white still or slightly golden, you want them to be soft. Place cookies on a cooling rack (you can lift the parchment paper and place that on the rack so you don't have to touch the cookies just yet so they can set) and continue to make cookies until you finished using all the dough. I ended us with 6 dozen cookies by the time I was finished.

Step 4: After all the cookies are made, take out the coconut and lightly toast it on the stove top in a big pan. Coconut will brown quickly so you will not need to cook them long. Cook until most of the flakes are golden brown to brown and then set aside.

Step 5: Melt the caramels how the bag instructs you too. Once the caramel is melted, add the coconut to it and mix together. Take a small clump of the coconut mixture and press into the top of the cookie. You will want to rinse your fingers from time to time to prevent the caramel from sticking. Do this until all of the cookies have the coconut mixture on top.

Step 6: Melt the chocolate how the package instructs you to, and then take your cookies and dip the bottoms of them in the chocolate. Set on parchment paper to set. Do this for all of the cookies. Once you are finished, place the rest of the chocolate in the hair applicator and draw lines on the tops of the cookies. If you don't have an applicator, then use a fork to drizzle the chocolate on top. Let set for a bit (cookies will taste just as good for a few days after you make them, so you can definitely make these in advance). Enjoy!


Yield: Makes 5-7 dozens, depending on your cookie size.

Chorizo and Cheese Tortellinis

I know I haven't posted anything in a while, but it is because I haven't been able to get into the kitchen and cook anything from scratch. I don't like posting up recipes from box meals even if I do tweak them a lot, unless it is an amazing recipe that I think people would want to try. I like to post up things that are my own ideas and own creations since I find more pride in that for myself.

But hopefully I won't have to wait so long in between posts now as I have a few things coming up that will get me back into the kitchen! Some deviled eggs and Samoa cookie knockoffs will be coming up soon, so stay tuned!

Any who, I decided to make some tortellinis last night. They have always scared me a bit since I never understood how to fold them, however I found a great youtube video that made it so easy to understand (I posted the link in the steps). Combining chorizo and cheese seemed like an amazing idea, and taking that one step further and infusing that into a pasta was just magic! I hope you enjoy these as much as my boyfriend and I did! Enjoy!

• 10 oz Chorizo, cooked
• 2 Tbsp Garlic
• 2 3/4 tsp Paprika
• 1/2 cup and 2 Tbsp Cream Cheese
• 1/4 cup Italian Cheese, shredded
• 1/4 cup Cotija (or Parmesan Cheese)
• 1 Tbsp Pesto
• 2 eggs
• 1 Tbsp Olive Oil
• 2 Tbsp Water
• 1 6 oz can Tomato Paste
• 3 cups Flour
• 1/2 tsp Garlic Salt
• 1 cup Tomato Sauce
• 1 14.5 oz can Diced Tomatoes (drained)

Step 1: First you will want to combine your cooked chorizo with 1 Tbsp garlic, 1/4 tsp Paprika, 1/2 cup cream cheese, 1/4 cup Italian cheese, 1/4 cup cotija cheese, and 1 Tbsp pesto. Mix thoroughly and then set aside.

Step 2: Beat eggs in a bowl. Add oil, 1/2 tsp Garlic Salt, water, 1/2 tsp paprika, and 6 oz can tomato pasta. Once mixed, add 3 cups Flour 1 cup at a time and mix until you have a dough-like substance. Dough will be very sticky, so keep extra flour on hand and use as need be. Knead dough for 5 minutes on a floured surface and then set aside and cover for 20 minutes.

Step 3: After dough has set break into 4 balls. Take the first piece and place on a floured surface, take a rolling pin and roll the dough out as thin as you can (the thinner the better since you will be folding these, and you don't want your tortellinis to be too doughy). Cut the dough into even squares and set the squares aside. Mix in the leftovers into the next ball of dough and continue the rolling and cutting process. You should have anywhere from 48-72 squares.

Step 4: Place a few squares down in front of you and add a small ball of chorizo mixture to the center. Fold the square matching the corners so you have a triangle. The make a fold by rolling the base (the chorizo pocket) upward. Fold both corners in and tuck under the hole. (Here is a video guide to help: http://www.youtube.com/watch?v=rlBFWQH7de4 (not my video, but I used it for reference as it is a great demo)). Do this for all of the squares you have left. If you have any chorizo mixture left, set aside.

Step 5: For the sauce, you will want to combine the tomato sauce, 3 Tbsp cream cheese, 2 tsp paprika, 1 Tbsp garlic, and the 14.5 oz can of diced tomatoes in a saucepan. Cook on low heat and stir until cream cheese has been dissolved. Keep at a low simmer while you cook the tortellinis.

Step 6: In a large pasta pot, bring enough water to cover your tortellinis to a boil and then place your tortellinis in to cook. Cook tortellinis for 5-8 minutes (check periodically as homemade raviolis do not take as long as store bought tortellinis to cook). Once finished, place tortellinis on a plate and cover with the pasta sauce. Enjoy!


Yield: Makes 3-4 servings.

Swiss Mushroom Twice Baked Steak Potatoes

The amazing Twice Baked potato; combining delicious mashed potatoes with the delicious skin of a baked potato! Amazing!

Although in all honesty, I've never really been good at making these as i always end up puncturing the skin and then just scrapping the whole idea to make potato skins and mashed potatoes. Not this time! I made sure to scoop out the insides very carefully as to not ruin them, and it worked!

But these aren't just any twice baked potatoes! Oh no! These potatoes are stuffed with swiss cheese, sauteed onions and mushrooms, mashed potatoes with gravy, and marinated steak. The perfect meal for any carnivore ! (and omnivore for that fact!)! Enjoy!

• 2 Potatoes
• 7 oz. Thin Cut Chuck Steak
• 1/3 cup Red Wine (I used a Cabernet Sauvignon)
• 3 Tbsp and 1/2 tsp Worcestershire Sauce
• 1 tsp Liquid Smoke
• 1/2 cup Onion (sliced thin or diced)
• 6 Mushrooms (sliced)
• 1/2 cup Beef Broth
• 1 Tbsp Flour
• 1 Tbsp and 1 tsp Butter
• 2 Tbsp Milk
• 1 Tbsp Sour Cream
• 3 slices Swiss Cheese

Step 1: First you will want to marinate your steaks. Combine the red wine, 2 Tbsp of the Worcestershire Sauce, and the liquid smoke in a container and place the meat in it. Let it marinate for at least 2 hours before cooking (I let mine sit over night).

Step 2: When the meat has almost finished marinating, poke a few holes with a knife into your potatoes and place them in the center of your oven. Bake them for an hour at 375 degrees Fahrenheit  When they finish, take them out of the oven and let them cool. Turn off oven.

Step 3: While the potatoes are cooling, saute your onions in 1 Tbsp of butter over medium heat. Once the onions start to turn translucent, add in the mushrooms and cook until the mushrooms are soft. Remove the veggies and without cleaning the pan, add the steak to the pan. Cook until the meat has finished and remove them, then turn the heat down to low.

Step 4: Add the remaining marinade to the pan and let cook with the meat juices for a minute, stirring frequently. After a minute, add in the beef broth, 1 Tbsp Worcestershire, and the flour and stir until flour has fully dissolved. Let sit at the lowest heat possible. Go back to your steaks and cut them into small strips.

Step 5: Turn the oven back on to 375 degrees Fahrenheit  Go back to your potatoes and carefully cut out an oval on one of the sides (pretend you are making a canoe out of your potato). Once you have the oval carefully and slowly scrape out the insides and place in a bowl, but be careful not to puncture a hole in the skin. After you have removed the insides for both potatoes, scooping out as much as you can, return to the bowl you placed them in and add in 1 tsp of butter, the milk, the sour cream, and 1/2 tsp Worcestershire. Mash the potato until you have a consistency you like (some people like lumpy while others like creamy; this is all your preference right now).

Step 6: Go back to your pan and stir the gravy, making sure it is fully mixed and warm. Then take 2 slice of Swiss cheese and carefully place a slice in each potato, lining the bottom and sides. After the cheese is in, add in a layer of steak, followed by a layer of mashed potatoes and gravy, and then another layer of steak. By this time your potato should be almost full, so carefully place some of the vegetables (onion and mushrooms) on the top with a little bit of gravy. Grab a baking sheet and place the potatoes carefully on it without tipping them over. Once they are on the baking sheet, take the last piece of Swiss cheese, tear it in half, and place each half on one of the potatoes. Bake in the oven for 15 more minutes. When finished, place each potato on a plate, add more gravy and vegetables to the top, and then serve with the remaining mashed potatoes, sauteed vegetables, and gravy. Enjoy!


Yield: Makes 2 servings.

Avocado, Egg, and Crab Mash

There is nothing in this world that I think an avocado can ruin. I'm sure there might be something out there, but thankfully for me I haven't found it yet! The only issue I have with avocados is that I buy so many, that I don't end up eating them all. So when I have time for a quick and easy meal, I try to make it around the avocado.

This concoction is great for a quick meal, can be added into a sandwich, placed inside an omelette, even served as a dip with your favorite chips. What you do with this mash is completely up to you! I turned it into a sandwich with a slice of cheese and it was delicious! Next time I think I might make a breakfast burrito with this and some scrambled eggs. However you end up eating this, just know that it will be delicious! Enjoy!

• 1 Avocado
• 1 Hard Boiled Egg
• 1/3 cup Crab Meat (diced or flaked)
• 1 Tbsp Mayonnaise or Miracle Whip
• 1/4 tsp Lemon Pepper
• 1/4 tsp Garlic Salt
• 1/4 tsp Cayenne Pepper
• 1/8 tsp Curry Powder
• 1 tsp Mustard

Step 1: Cut open the avocado and scoop into a bowl. Add in the hard boiled egg and mash together until the egg and avocado mix together. Next add in the crab meat, mayo (or Miracle Whip), and mustard and stir. Lastly add in the seasoning and mix until everything is blended together and then enjoy!

Yield: Makes 2-3 servings.

Pesto Spaghetti Squash

Growing up we never really had too many squashes in our meals. So when I heard that there was such as a Spaghetti Squash, I didn't believe it at first, honestly. I had to Google it in order to make sure it was in fact a real thing. And sure enough, it is real!

 When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and sauteed mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Enjoy!

• 1 Spaghetti Squash
• 1 Onion (sliced)
• 3 Tbsp Butter
• 4 White Mushrooms (sliced)
• 1 cup Kale (stems removed)
• 1 tsp Garlic Salt
• 1 tsp Crushed Red Pepper
• 1 tsp Italian Seasoning
• 2 Tbsp Pesto
• 1 tsp Olive Oil
• 1/4 cup Parmesan Cheese (grated)

Step 1: Preheat oven to 400 degrees Fahrenheit. Slice open the Spaghetti Squash length-wise, and then spoon out the seeds from the middle. Grease a cookie sheet and place the squash on the pan with the skin of the squash on the pan and the flesh facing up. Cook the squash for 1 hour, and then remove from the oven and cool for 10 minutes. Once you can handle the squash, take a fork and start scrapping out the insides. The squash will come out of the shell in a string-like form. Place in a bowl and set aside.

Step 2: On the stove over med-high heat, sautee the onion in 1 Tbsp butter. Once the onion starts to turn translucent, add the kale and mushrooms to the onion and reduce the heat to a med-low.

Step 3: Next add the squash to the pan. Add 2 Tbsp of butter, the garlic salt, and the Italian Seasoning and cook for a a minute or two until everything is mixed. Remove from the stove and place in a big bowl.

Step 4: Once in the bowl, add the olive oil and pesto to the mixture. Mix around, and then slowly add in the parmesan cheese. Mix until pesto and cheese is evenly spread, then serve! Enjoy!

Yield: Makes 4-6 servings.

Bacon and Blue Cheese Brussels Sprouts

Farts. Call me immature, but since I was a kid I have always found humor in farts. The only thing not-so-funny about them is the smell, and boy does cooking this dish really make your kitchen smell like a fart explosion (mainly step 3).

I had never had Brussels sprouts until this dish, and I can honestly say that I learned so much in how these change with heat that I will be able to improve upon them in the future! Leave it to me to take something that is super healthy and make it 'questionable'; but that is my style some of the times!

• 12 Brussels Sprouts
• 1 tsp Olive Oil
• 1 tsp Garlic Salt
• 2 strips of Bacon
• 1 Tbsp Bacon Grease (you will get this when you cook the bacon)
• 1 Tbsp Cream Cheese
• 1 Tbsp Blue Cheese

Step 1: Preheat oven to 375 degrees Fahrenheit. Then you will need to trim the Brussels Sprouts and make sure all the yellow or brown leaves are off. Coat the sprouts in the Olive Oil and Garlic Salt. Place the coated sprouts on a greased cookie sheet and cook for 50 minutes, turning the sprouts every 10 minutes to make sure all the sides of the sprouts cook evenly.

Step 2: While the sprouts are cooking, start cooking your Bacon. When both slices are finished, save 1 Tbsp of the Bacon Grease and throw the rest away (you will not need to wash the pan just yet).

Step 3: Once you have the Bacon Grease, place it back in the same pan you were using and turn the heat up to a medium-high. Add the Cream Cheese and Blue Cheese to the grease and cook until the cheeses melt and you have a cheese liquid. Turn off heat and let sit.

Step 4: Cut the bacon into tiny pieces. When the sprouts are finished, place them in a bowl and add the bacon. Heat up the cheese sauce again until it warm and then coat the sprouts and bacon with the cheese sauce. Roll them around in a bowl, top with Blue Cheese crumbles if you'd like, dish out onto a plate and enjoy!

Yield: 12 sprouts; serves 2 people.

Butternut Squash, Goat Cheese, and Basil Raviolis

There is something about homemade pasta that is just 'oh-so-good'. As much as I like store bought (and mostly because of the time it saves me), nothing beats making pasta on your own. One of these days I will own a pasta roller, but until then I will just have to keep using my rolling pin.

This recipe calls for some time, as it took me around 2 hours to make the pasta dough, the filling, and then create the raviolis by hand, and this is my second time making them! So make sure that you have enough time set away to create these delicious raviolis. Also remember that cooking homemade pasta takes no time at all, so once you have your raviolis together, start your Alfredo and cook the raviolis while the Alfredo is cooking. Hope you enjoy these!

• 1 Butternut Squash or 3/4 cup Butternut Squash Puree
• 1 Tbsp Garlic Salt
• 2 Cups Flour (pasta)
• 2 Eggs
• 1 Tbsp Olive Oil
• 2 Tbsp Water
• 1 cup Ricotta
• 5 ounces Goat Cheese
• 1 cup Heavy Cream
• 2 Tbsp Basil
• 1/4 cup White Wine
• 2 Tbsp Flour (sauce)

Step 1: If you don't have Butternut Squash puree, take a whole Butternut Squash and cut into 1/4. Place each piece on a greased cookie sheet flesh-side down and bake for 30 minutes. Once done, set aside for 10 minutes until cooled. Scoop out insides and then place in a blender with 1/4 cup water. Blend until creamy (keep adding 1/4 cup water as needed to get the right texture; it should resemble baby food).

Step 2: Beat eggs in a bowl. Add the olive oil, 1/2 tsp Garlic Salt, and 1/4 cup Butternut Squash puree. Once mixed, and 2 cups Flour slowly and continue to mix until you have a dough-like substance. Knead dough for 5 minutes on a floured surface and then set aside and cover for 20 minutes. 

Step 3: While the dough is sitting, mix the Ricotta, 1 Tbsp Basil, 2.5 ounces of the Goat Cheese, and 1/4 tsp Garlic Salt. Set aside.

Step 4: After dough has set, break into 4 balls. Take the first piece and place on a floured surface and take a rolling pin and roll the dough out as thin as you can. Cut the dough into even squares and set the squares aside (you can use a knife or even a pizza cutter; just be careful of your counter-top!). Mix in the leftovers into the next ball of dough and continue the rolling and cutting process. You should have anywhere from 48-72 squares, depending on your thickness and square size.

Step 5: Place squares down, 12 at a time. Place Ricotta mixture into the center of 6 of the squares. Take the other 6 and place them on top of the ricotta squares to make the raviolis. Press the edges together and secure. You can use a fork to press the edges together. Set the completed raviolis aside and continue this process until you have no more squares left.

Step 6: Once you have assembled your raviolis, pull out a nice sized saucepan. Add the heavy cream and turn the heat on the saucepan up to med-high. Add in the 1 Tbsp Basil, 2.5 Goat Cheese (crumble this so it melts faster), 1/2 cup Butternut Squash, 1/4 tsp Garlic Salt, and 1/4 cup White Wine (I used Chardonnay). Once mixture becomes smooth, reduce the heat to low and slowly stir in 2 Tbsp Flour (this amount will make a nice, thick sauce; if you want a thinner sauce try adding only 1 Tbsp Flour). Let simmer and stir frequently.

Step 7: In a large pasta pot, bring enough water to cover your raviolis to a boil and then place your raviolis in to cook. Cook raviolis for 4-8 minutes (check periodically as homemade raviolis do not take as long as store bought raviolis to cook). Once finished, place raviolis on a plate and cover with ricotta sauce. Top with crumbled goat cheese (if you would like). Enjoy!

Yield: 24-36 raviolis, depending on your sizing.

Spicy Braised Beef Stew

Cold, rainy nights always make me want to curl up and read a book. Ok, who am I kidding. I haven't read a book in who knows how long (something that I am ashamed of and am planning to rectify with a new library card soon), but this type of weather does make me want to curl up on the couch and play a video game or watch a movie and enjoy a big hearty bowl of soup.

This recipe is very chunky and made for those who want a warm, hearty meal on a cold night. The spicy flavor will be sure to keep you toasty and warm while the meat and vegetables will fill you right up. Serve with some sour cream and grated cheese on top and a bread roll for dipping. Enjoy!

• 7 ounces Rib-eye Steak (cubed)
• 1 Red Bell Pepper (diced)
• 1 package French Onion Soup Mix
• 1/4 cup diced Onion
• 2 Tbsp Butter
• 1 Tbsp Olive Oil
• 2 cups Beef Broth
• 10 ounce can Diced Tomatoes with Chilies
• 1 Poblano Pepper
• 1 Jalapeno Pepper (diced)
• 1 Potato (peeled and diced)
• 1 Carrot (sliced)
• 1 cup Water
• 1/4 tsp Paprika
• 1/4 tsp Cayenne
• 1 Tbsp Garlic
• 1 tsp Cilantro
• 1/2 tsp Black Pepper
• 1/4 tsp Chili Powder
• 1 tsp Crushed Red Peppers
• 1 cup Corn (you can use canned corn or cut it straight off from the cob yourself)
• 2 Tbsp Flour
• 1 tsp Cornstarch
• 1 Tbsp Cream Cheese

Step 1: First, char the poblano by either placing it on a grill, over a gas stove, or broiling it in the oven. Once the skin is black, set aside to let cool for a minute. As soon as you can handle the pepper, place it under cool running water and wash away the blackened skin. Once the skin has been washed off, slice open the pepper, remove the seeds, and then dice the pepper. Set aside.

Step 2: Over medium heat, place the butter and olive oil and cook in a saucepan until butter has melted. Then place the onions in the pan and saute until soft however not quite translucent in color yet. Place beef in the pan and cook until all sides of the cubes are brown.

Step 3: Once steak is browned, add in the beef broth, water, soup mix, garlic, jalapeno, and poblano to the saucepan and bring to a boil. Cover the pan and simmer for 30 minutes.

Step 4: After 30 minutes, uncover the saucepan, return heat to medium heat, and stir. Then add in the potato, bell pepper, corn, carrot, cream cheese, diced tomatoes with chilies, paprika, flour, cornstarch, cilantro, black pepper, chili powder, and crushed red pepper. Stir until everything is evenly mixed and mixture is bubbling. Reduce to a simmer and cover. Cook for 30 minutes, stirring every so often to keep food from sticking to a pan.

Step 5: Cook until time has passed, turn off heat, let sit for a minute or two to let things thicken up, then serve! Enjoy!

Yield: 4-6 servings, depending on your portions.