Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes for the week.

Jalapeno Popper Wontons
c/o Stephanie Cooks Blog

Ingredients
1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

Directions
1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.
2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

S'mores Ice Cream Cake

c/o I Want to Be a Domestic Goddess

Ingredients

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted

For the cake

• 2 cups Chocolate Ice Cream
• 2 cups Vanilla Ice Cream
• 16 ounce jar of Marshmallow Fluff
• 1 cup milk chocolate chips

For the frosting

• 2 sticks unsalted butter, at room temperature
• 3 cups powdered sugar

Directions

Crust: Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into a 10-inch springform pan. Bake at 375 degrees F for 9 minutes. Cool and then place in freezer for an hour.

Layer One: Spread chocolate ice cream over frozen crust. Sprinkle chocolate chips over ice cream. Freeze for two hours.

Layer Two: Spread the entire jar of marshmallow fluff over the chocolate layer. Freeze for two hours.

Layer Three: Spread vanilla ice cream over marshmallow fluff. Freeze for two hours.

Frosting: Whipped butter and sugar together unless fluffy and smooth. Spread around top and sides of frozen cake. (Don't aim for perfection in frosting technique. It isn't going to happen.)

Bacon, Sausage & Eggs Breakfast Pizza

c/o Danica's Daily

Ingredients

• 16 oz Fresh, Pre-Made Pizza Dough
• 1/4 cup pesto
• 2 roma tomatoes, thinly sliced
• 5 eggs
• 2 Tbsp fat free mik
• 2 Tbsp parmesan cheese
• 1/2 cup chives, divided
• 3 slices center cut bacon, cooked
• 3 Jennie-O Lean Turkey Breakfast Sausages, cooked
• 2 oz low-fat sharp cheddar cheese, finely shredded

Directions

1.  Preheat the oven to 450 degrees. While the oven preheats, prepare your pizza dough by rolling it out on a pan or stone and poking it all over with holes. Pre-bake the dough for 8 minutes.

2.  Remove, top with pesto and tomato slices. Bake for 8 minutes.  While the pizza bakes, whip up your scrambled eggs and prepare your pizza toppings.

3.  Whisk together the eggs, parmesan, 1/2 the chives, milk, sea salt and pepper.  Cook in a nonstick skillet sprayed with nonstick spray over medium low heat, until scrambled and fluffy, about 5 minutes.

4.  Remove pizza from oven and add toppings starting with eggs and finishing with remaining chives.  Bake for 2 minutes or until cheese is melted.

Friday Foodday

Happy Friday! Here are my favorite recipes from this week.

Turkey & Ricotta Meatballs
c/o I want to be a domestic goddess

Ingredients
1 pound ground turkey breast
15 oz part-skim ricotta
1/3 cup grated Parmesan
3 ounces shredded fresh baby spinach 
1 large egg
1/2 teaspoon salt
1 pinch dried oregano
26 ounces of the pasta sauce of your choice


Directions

Preheat oven to 350 degrees.

In a bowl, combine the turkey, ricotta, Parmesan, egg, salt, oregano and spinach. It will sort of look (but not smell) like tuna salad when combined.

Spread a thin layer of the marinara sauce on the bottom of a 9x13 pan. Using an ice cream scoop, scoop the meat and plop (I bet Martha doesn't use the word "plop" in her recipes.) it in the marinara-covered pan. Repeat until all of the meat has been scooped into the pan. 
Pour the remaining marinara sauce over the top of the meatballs and cook for 30 minutes.

Salsa and Baked Tortilla Chips with Lime
c/o Lauren's Latest

Ingredients

for the salsa-
3-10 oz. cans diced tomatoes
1 large clove garlic, roughly chopped
1/3 cup diced red onion
1 jalapeno, seeded and roughly chopped
1/2 bunch cilantro, washed {about 1 cup}
1 lime, juiced
1/2 teaspoon salt {or more to taste}
1/2 teaspoon pepper
1 1/2 teaspoons sugar
1/4 teaspoon cumin

for the chips-
4 burrito sized tortillas, sliced into wedges
1/2 tablespoon garlic infused olive oil
1/2 tablespoon salt
zest of 1 lime

Directions

Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.

For the salsa–place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.

Store salsa in airtight containers for up to 3 weeks in refrigerator.

Maple Sour

c/o The Five o Clock Blog

Ingredients

1 1/2 ounces vodka

3/4 ounces maple syrup

1 ounce fresh lemon juice

2 dashes Angostura Bitters

Lemon peel, to garnish

Directions

Combine all ingredients in an ice-filled shaker. Shake until your hands are too cold to keep holding onto the tin. (Srsly, because that syrup is a mother to disperse well.) Strain into cocktail glass and garnish with lemon peel.

Friday Foodday

Happy Friday lovebugs! Don't forget to enter the cove necklace giveaway! I will announce a winner on Monday! 

Zucchini Pizza Casserole
c/o Lauren's Latest

Ingredients

4 cups grated zucchini
1/2 teaspoon salt + pepper, to taste
2 eggs
2 cups grated mozzarella cheese, divided
2 cups grated cheddar cheese, divided
1/2 cup grated parmesan cheese
3/4 cup pizza sauce
any desired pizza toppings: pepperoni, sausage crumbles, olives, peppers, onions, etc.

Directions

Preheat oven to 400 degrees. Spray 9×13 glass dish with non stick cooking spray and set aside.

Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Ring out zucchini to remove any excess water and mix together with pepper, eggs, 1 cup mozzarella cheese, 1 cup cheddar cheese and parmesan cheese. Stir to combine and spread evenly into prepared baking dish. Bake 20 minutes. Remove from oven and top with pizza sauce, remaining cheeses and any desired pizza toppings. Bake 15 more minutes and remove. Cool 5 minutes before cutting and serving.

Pumpkin Cheesecake Crack Dip
c/o Country Cleaver

Ingredients
1 8oz. Container Cream Cheese, softened
2 cups Marshmallow Fluff
2/3 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice

Directions
In a stand mixer, or large bowl with a hand mixer, beat cream cheese until smooth. Add in marshmallow fluff and beat to combine. Beat in pumpkin puree and lastly add in pumpkin pie spice mix. Mix until evenly distributed.
Eat immediately with graham crackers and sugar cookies. Or refrigerate in a sealed container for an hour to chill.
Devour without abandon.

Dutch Apple Pie Cupcakes
c/o I Want to Be a Domestic Goddess

Ingredients
For the Cake

• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 cup buttermilk
• 2 teaspoon freshly grated lemon zest
• 2 tablespoons lemon juice

For the Frosting

• 2 sticks unsalted butter, softened
• 4 cups powdered sugar
• 1/2 teaspoon each of cardamon, ginger, and nutmeg
• 1 teaspoon of cinnamon

For the Apple Pie Filling

• 3 granny smith apples
• 1/4 cup water
• 1 tbs soft brown sugar

For the Brown Sugar Streusel

• 3/4 cup flour
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup butter, melted

Directions
For the Cake

Preheat oven to 325°. Place cupcake liners in two 12-hole muffin tins.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the brown sugarsugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the buttermilk and the lemon juice, beating well after each addition. Stir in lemon zest.

Divide batter among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

For the Frosting

Whip all ingredients on low until the mixture is crumbly. Then whip on high until frosting is fluffy. Spread a thin layer of frosting on top of each cupcake.

For the Apple Pie Filling

Peel, core and chop the apples, and place them in a saucepan. Add in the water and brown sugar over a medium heat for about 10 mins. Remove from heat and let sit until cool. Put 2-3 tablespoons of apple pie filling on top of the frosted cupcakes.

For the Brown Sugar Streusel

Mix flour, brown sugar and cinnamon. Stir in butter. Spread mixture on the bottom of a greased 8x8 baking pan. Bake for 20 minutes at 350 degrees. Remove from oven and let cool. Once cool, crumble and sprinkle over the top of the apple pie filling on the cupcakes.

Friday Foodday

Happy Friday lovebugs, here are my favorite recipes for the week.

Ginger Soy Mahi Mahi
c/o Great Eats with Pete

Ingredients
1 garlic clove, minced
2 tablespoons low sodium soy sauce
1 1/2 teaspoons mirin
1 tablespoon rice vinegar
1 tablespoon ginger, minced
2 Mahi-Mahi fillets
Salt
Pepper

3 scallions, minced

Directions

In a small bowl mix half the scallions, the garlic, soy sauce, mirin, vinegar and ginger together. Set aside.

Salt and pepper the mahi mahi filets on both sides. In a large saute pan with high sides and a cover pour in the soy sauce mixture. Place the Mahi-Mahi fillets on top of the sauce. Heat over high heat and bring the sauce to a boil. Reduce the heat to medium-low and cover. Cook for 6 minutes. Remove cover and top with the remaining scallions. Cover again and cook until the fish is opaque another 4-6 minutes.

Remove from heat and drizzle with the sauce from the pan. Enjoy!

Colorful Vegetable Tain

c/o Kitchen Bellicious

Ingredients

1 large or 2 medium russet potatoes
1 large squash
1 large zucchini
1 large red bell pepper
1 small onion, diced
3 cloves garlic, minced
1 TBSP Spanish thyme
1/2 tsp paprika
1/2 tsp oregano
1 TBSP mustard
2 tsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt and pepper each
1 TBSP freshly chopped basil or parsley
2-3 TBSP Romano cheese

Directions

Saute the onion, garlic and red bell peppers in the olive oil for 5-6 minutes until slightly translucent. Place in the bottom of a round casserole dish or tart pan. Sprinkle with romano cheese and the basil.

Slice the potatoes, tomatoes, squash and zucchini in round 1/4 inch thick slices. In a large mixing bowl stir together the mustard, balsamic vinegar, salt, pepper,paprika, thyme and oregano. Layer them alternatively in a circular motion on top of the onion mixture. Make sure to fit them in tightly and create a spiral. Bake at 350 covered with foil for 30-40 minutes, remove the foil and bake for another 10-15 minutes.

Smore Blondies
c/o I Want To Be a Domestic Goddess

Ingredients

• 1-1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 2 graham cracker sheets, finely crushed.

Directions

Preheat over to 350. Grease an 8-inch square pan.

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread half of the batter into the baking pan. Place all of the marshmallow on top of this layer. Spread the remaining batter on top of the marshmallows, covering up all of the marshmallows. Sprinkle the crushed graham crackers on top.

Bake for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Friday Foodday

Happy Friday lovebugs!

Raspberry Cupcakes with Lime Frosting
c/o I want to be a domestic goddess

Ingredients
For the Cupcakes

• 1 stick unsalted butter, softened
• 1 cups sugar
• 2 large eggs, at room temperature
• 1 1/8 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/8 cups all-purpose flour
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1/2 cup fresh raspberries, coarsely chopped

For the Frosting

• 2 sticks unsalted butter, at room temperature
• 4 cups of powdered sugar
• 1 teaspoon lime zest
• 1 tablespoon lime juice

Directions
For the Cupcakes

Preheat oven to 350°. Place cupcake liners in one 12-hole muffin tin.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the milk and the vanilla extract, beating well after each addition. Stir in the raspberries

Divide batter among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

For the Frosting

Whip all ingredients together at medium high speed until smooth.

Baked Chicken Fingers

c/o Table for Two Blog

Ingredients

10 boneless, skinless chicken tenderloins, sliced into strips (I bought the individually packaged Purdue chicken tenderloins & each packet comes with 5 in each)

2 cups panko breadcrumbs

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1 tsp. pepper

3 eggs

Directions

1. Preheat oven to 450 degrees. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a shallow dish, combine panko, garlic powder, onion powder, salt, and pepper. Mix well to get it all incorporated.
3. In another shallow dish, beat the 3 eggs together.
4. Take the chicken strips and dip them in the egg mixture then cover the chicken strips with the panko mixture. Gently press the panko mixture on the chicken to make sure it’s well coated.
5. Lay the strips next to each other on the baking sheets and repeat until all the chicken strips have been coated.
6. Bake for 20 minutes then turn on the broiler and broil them for another 5 minutes to get the outside even more crispy & a light brown color.
7. Serve immediately with honey mustard or BBQ sauce or ketchup!

Vacation Bisquick Peach Cobbler

c/o Cupcakes for Breakfast

Ingredients & Directions

Toss sliced ripe peaches with sugar and cinnamon. I used about 15 peaches, 1 cup sugar,  1 tablespoon cinnamon. Pour into a large baking dish.

In a large bowl combine Bisquick and milk. It’s roughly a 1:1 ratio, but I felt mine was a little too runny so I added more Bisquick. I used a little over 3 cups Bisquick. Pour this mixture over the peaches.

Bake for 60 minutes. Serve warm-ish and with fresh whipped cream.

Friday Foodday

Happy Friday! Here are my favorite recipes for this week!


Open Face Croque Monsieurs
c/o Lauren's Latest

Ingredients

For the sauce-
2 tablespoons Butter
2 tablespoons Flour
1 ½ cups Milk
1/8 teaspoon ground Nutmeg
Salt & pepper, to taste
1 ¼ cups grated gruyere cheese, divided

4 homemade rolls
¼ cup Dijon mustard
16 thin sliced deli ham

Directions

Preheat oven to 350 degrees. In a small pot, melt butter over medium heat. Stir in flour until paste forms. Cook 1 minute, then whisk in milk. Continue stirring until sauce thickens, 5 minutes. Stir in salt, pepper, nutmeg and 1 cup of the gruyere cheese. Set aside.
Slice rolls in half and spread Dijon mustard over each half. Place into baking dish. Top with 2 slices deli ham. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake 10-15 minutes until hot and bubbly. Serve.


Roasted Potatoes, Chicken Sausage and Peppers
c/o Skinny Taste

Ingredients

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.


In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven;bake for 15 minutes.


Use a spoon to toss so nothing sticks or burns.


Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

Strawberry Pretzel Cupcakes
c/o I want to be a domestic goddess

Ingredients

For the pretzel crust

• 2 cups chopped salted pretzels
• 1/2 cup melted butter
• 1/4 cup brown sugar

For the cake

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2 ¼ teaspoons baking powder
• ¾ teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla

For the frosting

• 8 ounces cream cheese, softened
• 1 stick of butter, softened
• 3 cups of powdered sugar

For the strawberry sauce

• 2 cups ripe strawberries, hulled
• 1/4 cup granulated sugar
• 1 teaspoon cornstarch

Directions

For the pretzel crust

Preheat oven to 350. Place cupcake liners in two 12-hole muffin tins. Combine the pretzels, butter, and brown sugar in a bowl. Press 2-3 tablespoons of the mixture into each cupcake liner. Bake for 5 minutes. Remove from over and let cool.

For the cake

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the milk and the vanilla extract, beating well after each addition.

Divide batter on top of pretzel crust among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

For the frosting

Whip the butter, cream cheese, and powdered sugar until fluffy. Place a dollop on top of each cupcake.

For the strawberry sauce

Combine ingredients in medium saucepan over medium heat; stir gently until sugar dissolves and berries are soft. Let cool completely and chill in refrigerator for 2-3 hours. Drizzle sauce over frosting and top with a strawberry.