Image Map

Sunday, December 30, 2012

New Years Eve Drinks

I can't believe that it so close to 2013! These are some of my favorite drinks from this year. (Plus a new one!) I picked the ones that I felt best fit the season. They will be perfect for any new years eve celebration.

Hope you have a great new years!!

Top (Left to Right)
Frozen Hot Chocolate
S'moretini
Salted Caramel Pretzel Martini (See Recipe Below!!)
Holiday Red Wine Sangria

Bottom (Left to Right)
Sweet Tart Shot
Pumpkin Pie Martini
White Cranberry Cosmo

Salted Caramel Pretzel Martini
I was out for cocktails with my friend Ann a few weeks ago and tried this AMAZING drink. I bought the ingredients for the martini shortly after, and I now love to recreate the drink at home. The salty and sweet balance is perfect.

Ingredients:
  • Stoli Salted Karamel vodka
  • Frangelico
  • Caramel Sauce
  • Crushed Pretzels
Recipe:
  • Pour caramel sauce on a plate.
  • Spread out crushed pretzels on a second plate.
  • Dip top of martini glass in caramel sauce, and dip glass in pretzels immediately after.
  • For each martini, pour 3 oz of vodka and 2 oz of frangelico in a martini shaker with ice.
  • Shake vigorously and pour into martini glass. 

    Friday, December 28, 2012

    White Cranberry Cosmo

    My signature drink is usually cranberry and vodka, but once in a while I like to change it up a bit. Using white cranberry juice instead of regular cranberry juice was an ingenious exchange if I do say so myself. This cosmo has definitely become a new fave of mine. It is fruity and sweet, just like I like it. My favorite part of the drink are the frozen cranberries dredged in sugar. It really makes the drink look festive! This recipe makes 2 to 3 drinks. I tripled this recipe and put all all the ingredients in a pitcher to serve at a party and that worked too. Just make sure you keep the cranberries on the side so that the sugar doesn't float to the bottom of the pitcher.  

    Recipe Source:The Chew

    Ingredients:
    • 1 cup white cranberry juice
    • 4-5 ounces vodka
    • 2 ounces cointreau
    • 1/2 ounce sweetened lime juice
    • 1/2 cup cranberries
    • granulated sugar
    Recipe:
    • Make the cranberries at least 3-4 hours before you are planning to serve the drinks.
    • To make the cranberries, rinse the cranberries with water.
    • While they are still wet, dredge them in sugar.
    • Spread them evenly on a pan and freeze for 3-4 hours.
    • Fill a martini shaker with ice. Add the cranberry juice, vodka, cointreau, and lime juice.
    • Shake vigorously and strain into a martini glass.
    • Add ice and garnish with the sugared cranberries.

    Thursday, December 27, 2012

    Apple Cider Cupcakes

    These cupcakes are delicious. The spiced apple cake is perfect for the fall and winter season. I decorated these cupcakes with christmas decorations, but of course they would be delicious any time. The best part about these cupcakes is that they come with a little secret. This recipe is actually made with boxed cake mix which makes it super easy to make. Some other ingredients are added to enhance the cake mix so they are KINDA homemade. Don't worry, your secret is safe with me.

    Recipe Source: Cupcakes: Sensational Sweet Treats for Any Occasion

    Cake Ingredients:
    • 1 package spice cake mix
    • 1 1/4 cups apple cider
    • 3 eggs
    • 1/3 cup vegetable oil
    Frosting Ingredients:
    • 1 stick softened butter
    • 1/2 cup apple cider
    • 4 cups powdered sugar
    Recipe: 
    • Preheat oven to 350 degrees.
    • Line a cupcake tin with 24 cupcake liners.
    • Beat cake mix, apple cider, eggs, and oil in a bowl with a mixer on low until blended.
    • Beat at medium speed for 2 minutes.
    • Spoon batter evenly into prepared tins.
    • Bake for 20 minutes or until a toothpick inserted into center comes out clean.
    • Cool in pans for 10 minutes. Afterwards, remove to wire racks to cool completely.
    • Prepare Apple Cider Frosting by beating the butter and apple cider in a medium bowl with an electric mixer on low speed.
    • Once blended, gradually beat in 4 cups of powdered sugar until smooth.

    Monday, December 24, 2012

    Cheese Blueberry Danish

    I'm making this for Christmas morning because it is really easy to make and super delicious! If you don't like blueberry you can swap it out for any fruit pie filling (as long as it's in syrup!). A red pie filling like cherry would be especially festive for the holidays. You can even get creative with the crescent roll topping. If you don't like the lattice, try a different design. If you aren't creative, feel free to just lay the crescent roll down as it comes in the can (like you do on the bottom). It will all taste the same!

    Merry Christmas everyone! I hope you and your family have a wonderful holiday!

    Adapted From: Kitchen Girl

    Ingredients:
    • 2 cans ready to use refrigerated crescent rolls
    • 2 8-ounce packages cream cheese
    • 1 cup sugar
    • 1 teaspoon almond or vanilla extract
    • 1 egg
    • 1 (21 oz.) can blueberry pie filling (or any fruit pie filling, as long as it's in syrup!)
    For the glaze:
    • 1/2 cup powdered sugar
    • 2 Tablespoons milk
    • 1/2 teaspoon vanilla extract
    Recipe:
    • Preheat oven to 350 degrees.
    • Grease a 13x9 inch baking pan.
    • Lay a pack of crescent rolls on the bottom of the pan. 
    • Pinch the openings of the crescent rolls together.
    • In a medium sized bowl, beat together the cream cheese, sugar, vanilla and egg until smooth.
    • Spread the cream cheese mixture on top of the the crescent rolls.
    • Spread the blueberry pie filling over the cream cheese mixture.
    • Lay out the second pack of crescent rolls on a flat surface, and pinch together the openings.
    • Using a knife, cut 1 inch strips of the cresecent rolls and lay on top of the blueberry mixture to create a lattice design.
    • Bake for 35-45 minutes until the top is golden brown.
    • Let the danish cool for 20 minutes before topping it with the glaze.
    • For the glaze, mix together the powdered sugar, milk, and vanilla extract. 
    • Drizzle glaze over danish

    Sunday, December 16, 2012

    Graham Cracker "Gingerbread" House

    Dan and I spent our Sunday building this "gingerbread" house made out of graham crackers. We followed the template from this blog but we added our own decorations. Using graham crackers was a little easier because we could skip the step of baking gingerbread. We used a lot of different candies and treats to decorate the house. The top of the house is covered with frosting, gum drops, and snow caps. We used square pretzels to make windows, and a small piece of graham cracker to make the door.
    We even made a patio in the back of the house surrounded by green "hedges" aka gum drops.
    The trees were made from icecream cones that we dipped in melted white chocolate. We used shredded coconut and green sprinkles for the leaves, and M&Ms for lights. We continued the green sprinkles and coconut on the ground to make it look like snowy grass.
    I also found these really cute gingerbread men peeps which we put in front of the house. We had a great time putting this together!! I hope you like the pictures!

    Thursday, December 13, 2012

    Creamy Pesto Chicken Pasta with Bacon and Veggies

    Hi everyone! I'm Sarah - I blog over at Fantastical Sharing of Recipes. I'm excited that Lauren was willing to let me take over the blog for a day :) Fantastical Sharing is my way of documenting (and sharing) all the recipes I test out. I'm a cooking/baking maniac. My family strives on variety and I try to stay away from prepared or boxed meals as much as possible.

    Photobucket
    I have been exploring foods lately that I have never tried including "weird" cheeses like Gruyere and super secretive things like pesto. I always thought pesto was some kind of concoction that only vegetarians ate. Don't ask me where I got that from - I don't have an answer.

    Anyways, one day I stumbled across a blog post sharing a pesto recipe (I think on Chef in Training). I looked at the ingredients and my jaw dropped. Everything in pesto was something I would eat and something all of my family would eat. So now I'm definitely trying to be careful of what I assume of foods. Most likely it isn't true!

    This recipe combines some of my favorite things, like pasta, broccoli, and bacon, with pesto, beans, and chicken. It's fantastic. There are many different textures and flavors in each bite - it was such a hit at my table!

    Photobucket
    Creamy Pesto Chicken Pasta with Bacon and Veggies (Print)


    from Picky Palate

    What you need:
    • 2 Tbsp. EVOO
    • 2 chicken breasts, seasoned with salt and pepper
    • 1 lb. mini bowties
    • 2 Tbsp. EVOO
    • 1 medium onion, diced
    • 3/4 cup red bell pepper, diced
    • 2 Tbsp. minced garlic
    • 4 cups broccoli florets
    • 15 oz. white beans
    • 15 oz. chicken broth
    • 1 cup heavy whipping cream
    • 1/2 cup prepared basil pesto (I used this one from Savory Sweet Life)
    • 1/2 cup grated Parmesan
    • 1 cup bacon, cooked and crumbled
    Directions:
    1. Heat 2 Tbsp. EVOO in a skillet over medium-high heat. Brown chicken for 4 minutes on each side or until cooked through. Remove to a plate and set aside.
    2. Cook bowties al dente, rinse, and drain. Set aside.
    3. Heat 2 Tbsp. EVOO in a large pot over medium heat. Add onion, pepper, garlic, and broccoli. Saute for 10 minutes.
    4. Meanwhile, slice chicken into strips, cubes, or bite-size pieces - whatever you prefer. Set aside.
    5. Stir in beans, broth, cream, pesto, and Parmesan. Reduce heat to low. Simmer for 5 to 10 minutes to heat everything through.
    6. Add bacon, pasta, and chicken. Heat through.
    Photobucket

    Hot and Spicy Tuna Melt


    Anyone that knows me knows that I LOVE spicy food. I found this tuna melt recipe and altered it slightly so that every part has some spice in it. Of course, if you're not a lover of spicy food you can swap out the ingredients for something more mild. Either way this is a really fun way to have a tuna melt. It makes a perfect lunch.

    Recipe Source: Sweet Potato Chronicles

    Ingredients:
    • 1 pita bread
    • 1 can tuna
    • 1/3 cup chopped celery
    • 1/8 cup chopped banana peppers (Swapping these out for pickles would be find if you are not a fan of spicy peppers.)
    • 2 tablespoons light mayo
    • 1/2 cup habanero cheese (I used cabot habanero cheddar cheese. Now, this stuff is potent even for a spicy lover. I'm warning you! You can always swap for regular cheddar cheese if the habanero scares you). 
    • Siracha hot chili sauce (You can find it in the asian section of your grocery store.)
    Recipe:
    • Preheat oven to 400 degrees.
    • In a large bowl combine drained tuna, celery, banana peppers, and mayo
    • Take your pita and poke small holes throughout the pita with a fork. This will prevent the pita from bubbling up.
    • Spread the tuna on one side of the pita leaving a small border around the edge.
    • Sprinkle cheese over the tuna.
    • Place pita on a baking sheet and bake for about 10 minutes or until cheese is melted and edges are golden brown.
    • Remove from oven and cut pita into quarters.
    • Drizzle Siracha sauce on top and serve.

    Sunday, December 9, 2012

    Holiday Red Wine Sangria


    I love trying new Sangria recipes. I made this Sangria for Thanksgiving and I really liked it. This sangria recipe would be great for any holiday party. I served the sangria cold so that guests could serve themselves. The original recipe served the sangria warm which I think may be nice  if you are having a small get together on a cold winter day. I would recommend making the sangria about 6-8 hours before the party. This will allow all the flavors to blend together. I find that if you make the sangria too far in advice, the fruit rinds will make the sangria too bitter. Hope you like!

    Recipe Source: Food Network

    Ingredients:
    • 1 bottle red wine
    • 1/4 cup orange juice
    • 1/4 cup brandy
    • 1 orange, sliced into rings
    • 1 lemon, sliced into rings
    Recipe:
    • Fill a pitcher with ice
    • Combine wine, orange juice, brandy, and fruit slices in the pitcher

    Wednesday, November 28, 2012

    Update and Cranberry Jalapeno Dip

    Well I am back!!! It has been almost 3 weeks since I wrote up a post. I've missed my blog! So much has happened these past few weeks. Don't worry, I've had my share of fun too! Overall, it was a great month. It was so nice to have a few days off last week to spend time with my family and friends. I ended the week in Stowe Vermont to celebrate my friend Sarah's birthday. It was beautiful up there!
     We even ended up going to the Ben and Jerry's factory which was so much fun!
    While we were there, we got to sample Jimmy Fallon's icecream: Late Night Snack. It is a vanilla based icecream with a caramel swirl and get this...chocolate covered potato chips...WHAT?! I know that sounds crazy but it totally works. Its just like chocolate covered pretzels...the salty and sweet combo is amazing.
    On Thanksgiving I tried this new dip. It is delicious and it is PERFECT for the holidays. The cream cheese balances perfectly with the sweet and tangy cranberries. Don't be afraid of the spice! Even though it has jalopenos in it, it is not spicy at all. As a heat lover I may even try to add another jalopeno in it to give it a kick.

    I loved this dip so much that I'm planning on making it again for Christmas. You'll want to make this for your next holiday party. Everyone will LOVE it.

    Source: www.instructables.com

    Ingredients:
    • 12 ounces fresh cranberries
    • 4-5 green onions, chopped 1/4 cup chopped fresh cilantro
    • 1 jalapeno pepper, seeded and finely diced
    • 1/2 cup sugar 
    • 1/2 teaspoon cumin
    • fresh lemon juice from one lemon
    • 1/8 teaspoon salt
    • 1 (8 oz) package cream cheese
    • crackers or tortilla chips for serving
    Recipe:

    • Pulse the cranberries in a food processor until coarsely chopped.
    • Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt to the cranberries. Pulse until combined.
    • Transfer the cranberry mixture to a bowl and refrigerate for a few hours so flavors can blend together.
    • Serve the cranberry mixture on top of cream cheese with your favorite crackers.
    (Note: You'll probably have more cranberry mixture left over. I made extra because its so good I can eat it on its own..almost like a cranberry salsa..yum)

    Monday, November 5, 2012

    Caprese Skewers with Balsamic Reduction

    Between GFC and my email subscribers I've hit well over 100 followers. When I started this blog, I completely underestimated the sense of community that can exist in the cyber world. I've met so many nice people, and I'm looking forward to meet more of you. Thanks to all :) This has definitely been a crazy year and I'm so glad that I made the decision to start this blog and document it. All these recipes are connected to memories with family and friends which is nice to reflect back on from time to time. 

    I made these skewers for a family party this weekend. The recipe was all over pinterest so I thought that I would try it out. It is pretty basic and can be made ahead of time which is helpful when things are busy. The balsamic reduction which I drizzled on top is a tad tricky, but I think I have the technique down. I didn't get a picture of the balsamic reduction but it has the same look and texture as maple syrup. I drizzled it over the entire platter right before I served it.
    Ingredients:
    • Tooth picks
    • Cherry tomatoes
    • Basil
    • Mozzarella Balls (Try to get the tiny ones)
    • 1 cup balsamic vinegar
    • 2 tsp brown sugar
    Recipe:
    • Cut basil into small pieces
    • Place tomato, basil pieces, and mozzarella balls on a toothpick. I decided to put 2 tomatoes, 2 pieces of basil, and one mozzarella ball on a toothpick, but you can choose to put on whatever you like based on your taste. Repeat until you have the desired amount of skewers.
    • Place balsamic vinegar and brown sugar in a sauce pan over medium-high heat.
    • Bring to a boil.
    • Simmer for about 3-4 minutes. 
    • Take sauce pan off the heat (it will continue to thicken after you take it off the heat).
    • Wait for balsamic reduction to cool. 
    • Once you are ready to serve, drizzle the balsamic reduction over skewers. 
    This website gives you a good visual of what the balsamic reduction should look like throughout the process: Cook Think

    Monday, October 29, 2012

    Pumpkin Pie Martini

    So no work for me today! Massachusetts got hit by Hurricane Sandy. Thankfully we haven't had it as bad as New Jersey or New York, so fingers crossed that we don't loose power!

    This weekend we went to our friend's annual halloween party. My friend Sarah and I dressed up as price is right contestants. Sarah's boyfriend Dave dressed up as a model (haha) and my boyfriend dressed up as Bob Barker. It was a great time! While we were at the party Sarah introduced me to these delicious pumpkin pie martinis. They were just so good I had to share! It would be a perfect drink for any fall or holiday party.
    Ingredients:
    •  Pumpkin Pie Cream liquor (I bought Fulton's Harvest)
    • Vanilla Vodka (I didn't have any on hand so I used fluffed vodka instead)
    • Rum Chata (A creamy rum)
    • Ice
     

    Recipe:
    • In a shaker combine ice, 2 shots of vodka, 2 shots of rum chata, and 3 shots of Pumpkin Pie liqueur.
    • Serve in a martini glass rimmed with cinnamon
    **Note: 1 shot is approx 1.5 oz of liquid**

    Happy Halloween!!


    Thursday, October 25, 2012

    Butternut Squash Macaroni and Cheese

    This may be my favorite recipe on this site. I know that is a pretty strong statement, but trust me on this! This mac and cheese is DELISH! I should probably add that I am a mac and cheese connoisseur so you can trust me on this. The butternut squash makes the mac and cheese especially creamy and gives it the best golden color. I most definitely will be making this again and again and again!

    Recipe Source: Cooking Light


     Ingredients:
    • 3 cups cubed and peeled butternut squash
    • 1-1/4 cups fat free chicken broth
    • 1-1/2 cups fat free milk
    • 2 garlic cloves, peeled
    • 2 tablespoons plain fat free greek yogurt
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1-1/4 cup shredded Gruyere cheese
    • 1 cup grated pecorino romano cheese
    • 1/4 cup grated parmiginao-reggiano
    • 1 pound uncooked cavatappi pasta
    • 1 teaspoon olive oil
    • 1/2 cup panko breadcrumbs
    Recipe: 
    • Preheat oven to 375 degrees.
    • Combine squash, chicken broth, milk and garlic in a saucepan.
    • Bring this mixture to a boil over medium-high heat.
    • Reduce heat to medium and simmer until squash is tender. This will take about 25 minutes.
    • Remove from heat.
    • Place squash mixture in a blender. 
    • Add salt, pepper, and greek yogurt to the mixture.
    • Blend until smooth. (Be careful with this! Its hot!!)
    • Stir in gruyere cheese, pecorino romano cheese, and 2 tablespoons of the parmigiano reggiano cheese. Stir until combined.
    • Cook pasta according to directions.
    • Add pasta to squash mixture. Stir until combined.
    • Coat a baking dish (13 X 9) with cooking spray.
    • Pour in pasta/squash mixture into the dish. 
    • In a skillet over medium heat, heat oil. 
    • Add panko breadcrumbs to the oil and coo until colden brown. Stir in 2 tablespoons of parmigiano-reggiano cheese.
    • Sprinkle breadcrumbs over pasta mixture. 
    • Coat top of pasta dish with cooking spray.
    • Bake for 25 minutes until bubbly!!

    Thursday, October 18, 2012

    Double Chocolate Pumpkin Muffin

    Ok so I obviously have been MIA lately. I have so much going on right now with school and everything. I just passed in 40 plus pages of midterm papers today and I am not even done!! I asked the fabulous Lyndi from the journey... to fill in for me this week. Lyndi and I met through foodie pen pals and have stayed in contact ever since. Her blog is adorable. Check it out if you can! She has some very yummy recipes posted!! - Lauren

    Hey y’all! I’m Lyndi from The Journey and I am thrilled to be a guest here today on Girls Gone Food! I’ve got a yummy fall recipe to share with you. Fall is officially here, and it is my very favorite time of the year! I love the changing of the trees, pumpkin flavored things, cooler weather, football, scarves, boots, and I could go on… I just love this time of the year! One of my favorite things about fall is pumpkin flavored treats. I love cooking with pumpkin this time of the year, especially when it comes to baking. This recipe I’ve used for a few years after hearing about it at a weight watchers meeting. I have tried it with different combinations, and this one is the best. (in my opinion) These chocolate muffins are a great guilt free treat, but they also make a great breakfast when paired with milk. However you enjoy them, they’re the perfect fall combination for the chocolate lover!  

    ingredients.
    ·         1 box super moist chocolate cake mix
    ·         1 can pumpkin
    ·         ½ cup mini chocolate chips

    directions.
    1.       Combine cake mix, pumpkin and chocolate chips in mixing bowl.
    2.       Stir together with electric mixer for 2-3 minutes until everything is mixed together.
    3.       If using liners, place liners in muffin tin.
    4.       Preheat oven to 350.
    5.       Scoop about 1-2 tablespoons of mixture into each muffin tin hole.
    6.       Bake for 18-20 minutes.
    7.       Let cool, and ENJOY!

    *makes 12-24 muffins depending on how full you fill the muffin tin holes.

    Monday, October 8, 2012

    Baked Jalapeno Poppers

    I love game day! Don't fool yourself, its not because I'm a huge football fan. I love game day because of the food....that's really it. Ok...and the beer too....and hanging out with friends. Really, I like everything about game day except the game...hahah.  I'm one of those people that pretend to like sports, but have no idea of whats going on. For example, yesterday I was trying to prove to my brother that I liked football and I told him that touchdowns were 12 points. He laughed at me. For those of you who are as football stupid as me..touchdowns are actually 6 points...oops.

    Whether you are a football fan or not, here is an amazing and easy recipe for jalopeno poppers. They are delicious! The best part is that there is no messy breading involved. All you have to do is throw them in the oven and bake them. Stuffing the peppers can be a little tedious, so you can even stuff the peppers a day before the game.

    Recipe Source: Kraft Recipes

    Ingredients:
    • 18 fresh jalapenos (the recipe will actually make 36 jalapeno poppers because you'll be cutting the jalapenos in half)
    • 4 oz cream cheese
    • 1 cup shredded cheddar cheese
    • 4 slices bacon, cooked and crumbled
    • 2 tbsp finely chopped onion
    • 2 tbsp finely chopped cilantro
    Recipe:
    • Heat oven to 375 degrees.
    • Cut jalopenos in half, and remove all the seeds and veins. This is where all the heat is so make sure you clean them out really well.
    • Combine cream cheese, cheddar cheese, bacon, onion, and cilantro.
    • Spray a baking sheet with non stick cooking spray.
    • Stuff each jalopeno with the cream cheese mixture and place on baking sheet.
    • Bake for 10 mins.


    Tuesday, September 25, 2012

    Jalopeno Popper Wonton Pockets

    Today was one of those days where I was craving food ALL DAY LONG. Its probably because I spent most of the day on pinterest. Note to self: Pinterest is always a bad idea when you're hungry.

    I found the following recipe and altered it a little bit to make it more like a jalopeno popper pocket. It's delicious!! In the near future, I think I may try the same technique and make homemade crab rangoons with it.

    This recipe makes 8 wontons.

    Recipe Source: Heart Mind & Seoul

    Ingredients:
    • 4 ounces light cream cheese
    • 2 tbsp chopped canned jalapeno pepper
    • pinch of paprika
    • 8 wonton wrappers 
    • non-stick cooking spray
    • sweet chili sauce
    Recipe:
    • Preheat oven to 400 degrees
    • Mix together cream cheese, chopped jalapeno pepper, and paprika 
    • Spray a cupcake tin with non stick cooking spray
    • Press a wonton wrapper into the bottom of each cup
    • Fill each wonton wrapper with a spoonful of cream cheese mixture
    • Fold wonton wrapper edges into the middle of the cup to create a pocket
    • Spray the top of each wonton pocket with non stick cooking spray
    • Bake for 10 minutes
    • Serve wonton pockets with sweet chili sauce


    Sunday, September 23, 2012

    Homemade Baked Mozzarella Sticks

    Sometimes I surprise myself. I knew that these mozzarella sticks would probably be delicious but I had no idea they would be AMAZING. My mom said it was the best thing I had ever made...EVER. I honestly thought they were way better than any mozzarella sticks I've had at a restaurant. These mozarella sticks aren't even fried!! AKA you can eat twice as much.... Ok maybe not, but I still did haha.

    Recipe Source: Skinny Taste

    Ingredients:
    • 12 sticks mozzarella cheese sticks
    • 2 large eggs, beaten
    • 4 tbsp flour
    • 10 tbsp Italian seasoned breadcrumbs
    • 10 tbsp panko crumbs
    • 4 tsp parmesan cheese
    • 2 tbsp dried parsley
    • non stick cooking spray
    • tomato sauce
    Recipe:
    • Cut all cheese sticks in half to make 24 pieces.
    • Place cheese in freezer. 
    • Place the beaten egg in one bowl, and the flour in a second bowl.
    • Combine italian breadcrumbs, panko crumbs, parmesan cheese, and dried parsley in a third bowl.
    • To make mozarella sticks, place each frozen cheese stick first in flour bowl, then in egg bowl, then in bread crumbs bowl. Repeat this process with all the cheese sticks. Once the cheese sticks are coated, place on a baking sheet with wax paper.
    • Note: You will have extra breadcrumbs, flour, and egg mixture left over. 
    • Place mozzarella sticks in freezer for about 20 minutes, or until frozen. 
    • When ready to bake, preheat oven to 400 degrees.
    • Spray a baking sheet with non stick cooking spray. Place frozen mozarella sticks on tray. Spray tops of mozarella sticks with cooking spray.
    • Bake for about 4 to 5 minutes. Flip mozzarella sticks and bake for an additional 4 to 5 minutes.
    • Serve with your favorite tomato sauce.

    Saturday, September 8, 2012

    Indian Food at Home

    Last week, my mom and I were out running errands and we decided to grab some lunch. We were both craving indian food so we decided to travel across the city to our favorite indian restaurant.  We hardly ever get a chance to go have indian so we were pretty excited! We pulled up to the restaurant and it was closed for renovation....we were bummed!! There are other indian resturants around, but it just wouldn't be the same. So, we decided to prep an indian dinner ourselves. This certainly isn't authentic indian food, but I think its delicious and pretty easy!

    We started the meal off with some appetizers. You can get these at trader joes. You just pop them in the oven for 10-15 minutes and you get these crispy and golden delicious apps!! The mini chicken tikka somosas are by far my favorite!!
    For dinner we had chicken tikka masala and aloo gobi served with rice and naan. The naan was also from trader joes.
    I neither created nor edited this recipe in any way, so it would not make much sense for me to post it here. If you would like to see the recipes visit skinnytaste.com.

    Here are the links:
    Chicken Tikka Marsala and Aloo Gobi.

    Sunday, September 2, 2012

    Pina Colada Cake

    Yes, you caught me! Its been almost 2 weeks since my last post. I don't really know what I have been doing either....I guess just taking a break. School starts again on Thursday so I had to properly say goodbye to my summer. I have been doing some yummy cooking these past two weeks so I have tons of new recipes to share with you!

    Today I'll be sharing the recipe for one of the most yummy cakes I have had in a while. I like to call it a pina colada cake as it consists of pineapple, coconut, and cream. Its the perfect cake to celebrate the end of the summer! It is also super easy to make. I got the recipe from Paula Deen. She likes to call it the better than sex cake. I guess you'll have to make the cake yourself to see if the cake lives up to its name.

    Recipe Source: Paula Deen

    Ingredients:
    • 1 box yellow cake, plus ingredients to prepare
    • 1 20 ounce can pineapple of juice
    • 3/4 cup sugar
    • 1 3.4 ounce box pudding, plus ingredients to prepare.
    • 1 8 oz container cool whip
    • 1 cup toasted coconut
    Recipe:
    • Preheat oven to 350 degrees. Make yellow cake according to package.
    • While cake is baking, combine pineapple and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Set to the side and let cool slightly. 
    • Remove cake from oven. Using a fork, pierce the cake all over. Pour the pineapple all over the cake.
    • Prepare pudding according to package. Spread pudding over cake. 
    • Spread cool whip over pudding and sprinkle with toasted coconut.
    • Chill cake in fridge.



    Wednesday, August 22, 2012

    Tropical Rum Punch

    Want the recipe for this delicious rum punch? Check out Lyndi's blog the journey... This week I wrote a guest post on her blog because her and her hubby are on vacation in Jamaica. I am sure they are drinking their share of rum punch!
     
    Related Posts Plugin for WordPress, Blogger...