My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, September 21, 2016

Homemade Granola Bars

{ Prep Time: 15 mins / Difficulty: Relatively Easy / Yields: 20 granola bars }

2 cups gluten free old fashioned oats
1/2 cup sunflower seeds
1 cup almonds, slivered or chopped in food processor
3/4 cup unsweetened coconut
1/4 cup wheat germ
1/4 cup flax seed
1/4 cup mini chocolate chips (or dark chocolate chips)
1/4 cup raisins
1/4 cup dried cranberries (or apricots, dates, cherries; or your favorite dried fruit)

1/2 cup honey
1/2 cup natural creamy peanut butter
1 tbsp unsalted butter
1/4 cup dark brown sugar, packed
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Spray 9x9" pan with cooking spray and set aside.
2. Spread oats, seeds, almonds, wheat germ, and flax seeds in a thin layer onto a half sheet pan. Bake for 10 minutes, stirring occasionally. Add coconut flakes to mixture and bake another 5 minutes. Just be careful not to burn the coconut!
3. In a small saucepan, combine peanut butter, honey, sugar, butter and vanilla over low heat. Cook until brown sugar has dissolved, about 5 minutes; stirring frequently.
4. Remove oats from oven and reduce heat to 300 degrees. Pour oat mixture into a large bowl, then add liquid mix. Stir until mixture is completely coated. Add your fruits; and lastly, the chocolate chips. (If you add them earlier, they will all melt.)
5. Pour granola into prepared dish. With spatula, firmly press granola into pan, until it is evenly spread out. Bake for 25 minutes.
6. Remove pan from oven, and allow bars to cool completely before cutting into 2" squares; about 30 minutes. (Bars can be stored in airtight container for up to one week.)

Wednesday, September 14, 2016

Paleo Cajun Sweet Potato Fries

So, I must admit...I've never been a fan of sweet potatoes, even though they have tons of health benefitsI've always had a hard time with the mushy texture...and I've just never been able to get past that. However, I have recently discovered a way (and so far, the only way) that I can (and will) enjoy one of these delicious, vitamin-A packed, good-for-you veggies. For those of you who have food texture phobias like I do, there's hope for you too!
{ Prep time: 10 mins / Cooking Time: 45 mins / Difficulty: Easy / Yields: 2 servings }

1-2 large sweet potatoes 
1 Tbsp extra virgin olive oil
1 Tbsp of each: salt, pepper, garlic powder, onion powder, paprika
1/2 tsp cayenne pepper (optional if you want to spice it up a bit)

1. Preheat your oven to 400 degrees.
2. Rinse sweet potatoes under cold water. Pay dry, then cut into thin spears (try to cut them all the same size - that way, they will all cook consistently). 
3. Combine cajun seasoning in a small bowl (I used one with a fitted lid so you I could shake it up. Save any leftover spices for next time!).
4. Place spears in a ziplock baggie and drizzle with olive oil over. Toss to coat, then sprinkle with cajun seasoning. Place them on a large baking sheet in a single layer, and bake at 400 for 45 minutes (maybe even a few minutes longer to reach desired consistency. Note: fries won't ever become "crispy").

Borrowed from The Food Lovers Make It Paleo cookbook

Wednesday, September 7, 2016

Artichoke & Cannellini Bean Dip

This recipe was inspired by one of my favorite food network chefs, Giada de Laurentis. I DVR her show daily because she has so many fabulous recipes! In her originalrecipe, she has a few more ingredients and uses it as a crostini topper. I will try that recipe one day and let you know how it goes. ;-) But for now, you will have to try it out as a light and tasty dip! The great thing about this recipe is that it can be served warm or at room temp.
{ Prep Time: 10 mins / Difficulty: Easy / Yields: 4-6 servings }

1 (14 oz) can quartered artichoke hearts, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1/2 cup fresh basil leaves, coarsely chopped
1 cup grated Pecorino Romano cheese (or Parmesan)
1 tsp lemon zest
3 tsp fresh lemon juice
1/2 tsp freshly ground black pepper
1/3 cup extra-virgin olive oil
plain gluten-free crackers, wheat thins, triscuits and/or plain melba toast crackers

1. In a food processor, combine all the ingredients except the olive oil. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil until all ingredients are incorporated. The dip is naturally salty, so serve with plain crackers.
** If serving warm: preheat oven to 350 degrees. Place dip in a shallow oven-safe bowl and bake for 20-25 mins, or until light golden brown and bubbly.**

Recipe adapted from a recipe by Giada de Laurentis

Wednesday, August 31, 2016

Make Ahead Mashed Potatoes

{ Prep Time: 45 mins / Difficulty: Intermediate / Yields: 8 servings }

8-10 potatoes, peeled
1 8-oz. pkg light cream cheese, softened
1 C sour cream
2 Tbsp chopped chives
White pepper
1/2 stick butter
pinch of baking soda

1. Quarter potatoes and place in large pot with enough water to cover. Add 1 tsp salt. Boil for 10-15 minutes until soft. Drain well. (Potatoes will soak up water, so make sure to immediately remove from water once soft and drain well before whipping.)
2. Whip hot potatoes and add cream cheese, sour cream and butter. Add pinch of baking soda.Continue beating until fluffy and smooth. Stir in chives, and add salt and pepper to taste.
3. Spray 9x13" casserole dish with cooking spray and add hot potatoes; cover tightly with foil. Refrigerate (24 hrs.) or freeze.
4. Bake at 350' for 1 hr (20 mins longer if frozen). This is a relatively messy project, so it's great for dinner parties, thanksgiving, xmas, etc. It's one less thing you need to worry about because you can get it done days/weeks beforehand!

Recipe borrowed from my mama's cookbook, "From My Kitchen, With Love"

Wednesday, August 24, 2016

"Cool" Oreo Trifle

A friend of mine in NC refers to these tasty treats as "yummies" - Thanks to Anissa for introducing me to this super sweet & simple recipe!! These "cool" oreo trifles (this is my new name for them) are light and satisfying, but look like gourmet desserts. Try them out for yourself - these are definitely crowd pleasers!
And, you will be pleased you didn't spend all day in the kitchen preparing them!
{ Prep Time: 5 mins / Difficulty: Easy / Yields: 6 servings }

Oreo cookies (you will need about 15-20 Oreos - it's probably best to buy an entire package, just in case you or your children end up eating a couple while you're preparing these! I'm just sayin . . . )
1 (16 oz) container of Light Cool Whip (I did not use the entire container)
6-8 containers of sugar free pudding packs

1. In a large ziplock bag, crush about 10-12 Oreos with a wooden spoon (I totally forgot to take notes the last time I made these - so I'm going off of memory here with the measurements - they may be a teensy bit off! Depending on how big your serving dishes are, you may need a few extra.)
2. Place your 6 serving dishes on a platter - I used martini glasses, but feel free to use any fun glasses you have in your kitchen - you may make a little bit of a mess here ;-) Evenly spoon out crushed Oreos into all 6 glasses - you can always crush s'more. Spoon out one pudding pack per glass, then add a couple dollops of cool whip. Top with remaining crushed Oreos. Again, you may have to add more Oreos here.
3. Place in refrigerator until ready to serve. Serve chilled.

Recipe from Anissa Miller

Wednesday, August 17, 2016

Chocolate Oatmeal Cake

{ Prep Time: 15 mins / Baking Time: 35-40 mins / Difficulty: Easy / Yields: 9 servings }

1 1/2 cup quick-cooking oats
1/2 cup butter, softened
1 cup boiling water
1 1/2 cups light brown sugar, packed
2 eggs, lightly beaten
1 tsp pure vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa
pinch of cinnamon
butter flavored cooking spray

1. Preheat oven to 350 degrees. Lightly grease an 8x8" (or a 9x13" pan will work just as well) baking dish with cooking spray; set aside.
2. In a large bowl, mix together the oats, butter and boiling water. Set aside to cool (about 7-10 mins).
3. In a large mixing bowl fitted with the paddle attachment, (a hand mixer will do the trick too if that's all you've got!) beat together the brown sugar, eggs and vanilla. Then add to cooled oat mixture and stir until completely combined.
4. In a small bowl, sift together the flour, baking soda & powder, salt, cocoa and cinnamon. Add to wet ingredients and mix well. Pour the batter into your prepared dish.
5. Bake for 35-40 mins, until a toothpick inserted into the center comes out clean. * I always start with the lowest cooking time, then add time if necessary.* Remove from the oven and cool on a wire rack before serving.

Recipe borrowed from

Wednesday, August 10, 2016

Organic Quinoa

I could eat this stuff every day! And, the best thing about it is that the only ingredient in the quinoa is quinoa (always a good thing, right?!) and you can buy it bulk at Costco! Oh, happy day!
{ Prep Time: 10 mins / Cooking Time: 25 mins / Difficulty: Easy / Yields: 4 servings }

2 cups organic vegetable or chicken stock
1 cup quinoa
1/2 Tbsp extra virgin olive oil
1/3 cup sun dried tomatoes, diced
1/2 large yellow onion, diced
2 garlic cloves, minced
1/3 cup fresh parsley or basil, (or a combination of the two) chopped
kosher salt and ground pepper, to taste

1. In a medium sized saucepan, combine the quinoa and broth and bring to a boil. Reduce heat, cover and lightly simmer for 15 minutes or until liquid is nearly absorbed and the quinoa is tender. Add the sun dried tomatoes to pot, cover and allow them to steam with quinoa for 5 mins. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onions and cook, stirring occasionally, until the onions soften and become translucent, about 4 mins. Add garlic and saute until fragrant, but not brown. Fluff the steamed quinoa and tomatoes with a fork; add the onion/garlic mixture, pine nuts and herbs. Season with salt and pepper and serve as a side dish. Is great served chilled with a salad too!

Recipe borrowed from Nature's Earthly Choice Organic Quinoa

Wednesday, August 3, 2016

Homemade Chocolate Berry Granola

This is one of my favorite recipes I've made to date...a super delicious treat I couldn't wait to share with all you ktmadeit followers! One thing to remember is you must soak the seeds and nuts for 24 hours before preparing the granola. There's very little work involved once you get started, but this step is mandatory. Not only does it make the seeds & nuts easier to also gives this granola the perfect crunch. (FYI: freeze dried strawberries are delicious and don't have any added sugar. Another great snack in itself!) Enjoy the granola cautiously...this stuff is addictive.
{ Prep Time: 20 mins / Dehydrating time: 24 hours / Difficulty: Intermediate / Yields: 4 cups }

1 cup raw almonds
1 cup raw walnuts
1/2 cup raw pecan halves
1/2 cup raw hazelnuts
1/4 cup raw sunflower seeds
1 Tbsp ground flaxseed
1 3/4 tsp sea salt, divided
1 cup honey
3 Tbsp coconut oil
2 Tbsp raw cacao
1 1/2 Tbsp pure vanilla extract
1 Tbsp cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup dark chocolate chunks or morsels
1/2 cup freeze-dried strawberries

1. Place all the nuts and seeds in a bowl. Add enough water to cover by 1 inch, and stir in the 1 tsp of salt. Cover and let soak for 24 hours. 
2. Drain the nuts and seeds in a colander, and place on a paper towel to absorb the remaining water. Transfer to the bowl of a food processor and pulse the nuts until they're the size of oats.
3. Place the honey, coconut oil, cacao and vanilla in a small saucepan over medium heat until the cacao has dissolved. Add to the food processor with the cinnamon and remaining 3/4 tsp salt. Pulse 2-3 times to combine.
4. Pour the mixture into a bowl and mix in the coconut with a wooden spoon. Turn the mixture onto 2 parchment-covered baking sheets and spread evenly into thin layers.
5. Dehydrate in the oven at 170 degrees. Use a wooden spoon to keep the oven door open a crack to let the moisture out. After 2 hours, carefully stir the granola. Cook for another hour. Then turn the oven off, close the door completely, and dry for one more hour.
6. Transfer the trays to a wire rack and cool completely. Once cooled, stir in the chocolate and strawberries. 

Recipe borrowed from Against All Grain

Wednesday, July 20, 2016

Stuffed Zucchini Boats

Tested and true, this one's super simple to do! This dish is definitely a new FAVORITE - a little chopping time is involved, but it's quite simple to prepare. I was very pleased with the way these turned out, and they're even better the next day (that is, if there ARE any leftover!) I did have a little extra "filling", which I used to make breakfast tacos (as you may have guessed - they were delicious!). It also makes a pretty tasty topping for tacos, too. You know how much I love me some versatile dishes!
{ Prep Time: 20 mins / Cooking Time: 35 mins / Difficulty: Easy / Yields: 4-6 servings }

4 large organic zucchini
1 pound organic lean ground beef (I buy the organic kind from Costco - see the pic below)
1 large red, orange or yellow bell pepper (I used the red because I love pops of color in my dishes!)
1/2 cup yellow onion (about half of a medium onion)
1/3 cup water
2 Tbsp homemade taco seasoning
1/4 cup fresh flat leaf (aka Italian) parsley
1/2 cup mozzarella cheese, optional
1-2 green onions
1/2 - 3/4 tsp salt, plus more to taste
olive oil cooking spray

1. Preheat your oven to 400 degrees. Spray an oven-safe baking sheet/pan with cooking spray and set aside.
2. Wash the zucchini, then pat dry. Chop off the ends and slice each one in half (lengthwise). With a spoon, scrape out the middle of each, and reserve the "guts" for the next step.
3. Dice the onion, pepper, and zucchini guts. Place a dutch oven, or skillet, over medium-high heat. Brown the ground beef, onions, peppers and diced zucchini until the beef is no longer pink.
4. Drain the fat from the dish, then place the mixture back in the dutch oven. Add the water and taco seasoning, and stir until combined. Simmer for a few minutes until the seasoning is equally distributed.
5. Meanwhile, chop the parsley and green onions. Add the parsley to the dish, and mix well. Reserve the onions for the last step.
6. Spoon your prepared mixture into each zucchini boat, then bake for 30-40 mins. 
7. Remove pan from oven, and turn the heat off. Sprinkle each boat with mozzarella cheese, then return to oven for 3-5 minutes so the cheese can melt. Top with green onions and serve.

Recipe adapted from a recipe found on Pinterest

Wednesday, July 13, 2016

Good for Your Heart Vegetable Tart

I have no idea where this recipe came from, but it found its way into my recipe box
and I finally found the time to test it out. Delicious dish!!
{ Prep Time: 20 mins / Cooking Time: 50 mins / Difficulty: Easy / Yields: 6-8 servings }


4 large fully ripened tomatoes, thinly sliced
1 large zucchini, thinly sliced
3 small yellow squash, thinly sliced
8 small red potatoes, thinly sliced
3/4 cup yellow onion, chopped
1 tsp chopped garlic

1 cup Swiss cheese, shredded & divided

1/3 cup Greek dressing
1/4 tsp ground black pepper
3 large eggs
salt and pepper, to taste
A small handful fresh thyme
Olive oil cooking spray

1. Preheat oven to 400 degrees. Spray a 13x9" casserole dish with cooking spray, and set aside. In a large ziplock bag, combine zucchini, squash, onion, thyme, garlic and Greek dressing. Refrigerate to combine flavors for about an hour.
2. Meanwhile, slice the tomatoes about 1/4" thick. Drain on paper towels to remove excess water. Then season with salt and pepper.
3. To the veggie mixture, add the potatoes, 3/4 cup Swiss cheese, eggs, salt and pepper, and mix until well blended.
4. Arrange half of the tomato slices on the bottom of the dish. Evenly spoon veggie mixture over tomatoes. Arrange remaining tomatoes on top; then sprinkle with remaining 1/4 cup cheese.
5. Bake veggies for 50-60 minutes, or until they're tender and glazed.

Wednesday, July 6, 2016

Sweet Onion Crack Dip

Emily wasn't messin' around when she gave this dip its super-fitting name! It's delicious and super easy to prepare. Definitely a hit at parties - guaranteed you will only be taking home the empty serving dish! Enjoy, but with caution.
{ Prep Time: 10 mins / Cooking Time: 45 mins / Difficulty: Easy! / Yields: 6 servings }

1 (8-oz) package light cream cheese, softened
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 cup diced sweet onion
1/2 tsp pepper
Triscuits, gluten free crackers, bread, or pita chips, for dipping

1. Preheat oven to 350 degrees.
2. Chop onion into quarters, then place in a small food processor. Pulse until finely chopped. In a large bowl, stir together the cream cheese, mayo, Parmesan cheese, onion and pepper. Mix until thoroughly combined.
3. Spread the mixture into a small glass baking dish (make sure it's oven safe!). Bake for 45 mins, or until a light golden brown crust forms on the top. The darker it is, the better it will taste! Note: I stirred the dip every 15 mins (or so) so the crust wouldn't turn too golden brown; then, after 45 minutes was up, I spooned the dip into a small appetizer crockpot and served it hot. It tastes so much better when it's served hot!

Adapted from a recipe found here: Is This Really My Life

Chocolate Brownies

Delicious chocolatey brownies . . . made from scratch! I usually have at least one box of Duncan Hines brownie mix in the pantry at all times (not only are they super easy to prepare, but they travel really well!) I've tried out several different brownie recipes in my day, but I must say, I've never made traditional chocolate brownies from scratch. (I can't believe it, but it's true!) Because I'm usually short on time, I just doctor up the boxed brownies...But not this time. Make sure you've got some milk handy ~ you're definitely gonna need it ~ these are SUPER rich!
{ Prep Time: 20 mins / Difficulty: Relatively Easy / Yields: }

1/3 cup cocoa powder
1/2 cup + 2 Tbsp boiling water
2 oz unsweetened chocolate, finely chopped
4 Tbsp (1/2 stick) butter, melted
1/4 cup vegetable oil + 2 Tbsp
1/4 cup unsweetened applesauce
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces
butter flavored cooking spray

1. Adjust oven rack to the lowest position and preheat oven to 350 degrees. Tightly line a glass baking dish with foil, (all the way up and over the edges) then spray with cooking spray. Set aside.
2. Whisk the cocoa powder and *boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter, oil and applesauce. (The mixture may look curdled.) Add the eggs, yolks and vanilla and continue whisking until mixture is smooth. Whisk in the sugar until it's fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the bittersweet chocolate pieces.
3. Scrape the batter into your prepared pan and bake until a toothpick inserted in the center comes out clean, about 30-35 mins. Transfer to a wire rack and cool for 10 mins. Remove from pan to avoid overbaking.
4. Using the foil overhand, lift brownies from pan. Return brownies to the wire rack and let cool completely, about an hour. Cut into 2" squares. Brownies can be stored in an airtight container at room temperature for up to 4 days.

* NOTE: For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out desired amount. *

Recipe adapted from The Best of America's Test Kitchen 2011 magazine

Wednesday, June 29, 2016

Frank Stitt's Tuna Salad

This salad is a bit involved, but it's so worth the effort!
{ Prep Time: 30 mins / Difficulty: Intermediate / Yields: 4 servings }

4 (6-8oz) thick tuna steaks
extra virgin olive oil, for drizzling

For the vinaigrette:
6 artichoke hearts
1 lemon, halved
kosher salt
1 shallot, finely minced
1 Tbsp red wine vinegar
1 Tbsp sherry vinegar
1 tsp Dijon mustard
4 thyme sprigs, leaves removed & chopped
2 oregano sprigs, leaves removed & chopped
freshly ground black pepper
1/2 cup extra virgin olive oil

* Serve on a bed of mixed greens and quinoa

1. Place the tuna steaks on a platter, and drizzle lightly with olive oil. Season with salt and pepper, then set aside.
2. Place a medium sauté pan on the stove and set the heat to medium-high. Meanwhile, prepare the vinaigrette.
3. Combine shallots, vinegars and the juice from 1/2 lemon in a medium bowl. Whisk in the mustard and chopped herbs and season with salt and pepper. Set aside and allow flavors to meld for 5-10 mins.
4. To finish the vinaigrette, whisk in the olive oil. Correct the seasonings, if necessary, then add the artichokes, stirring to coat with dressing.
5. Drizzle olive oil in the pan. Place the tuna steaks in the pan and sear for 3-4 mins on each side. 
6. Place the tuna on serving plates. Spoon the vinaigrette over the tuna. I served this dish on a bed of mixed greens and cooked quinoa.

Friday, June 24, 2016

Cream Cheese Icing

8 oz pkg of light cream cheese, softened
1/4 C butter, softened
2 tsp vanilla
1 lb pkg powdered sugar (3 3/4 C)

Beat together cream cheese and butter until creamy. Add vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture until creamy. You're ready to frost!

Wednesday, June 22, 2016

Creamy Dreamy Risotto

I'm lovin' this risotto recipe - it's relatively fast (for a rice dish), easy and so tasty!
{ Prep Time: 5 mins / Cooking Time: 35 mins / Difficulty: Easy / Yields: 4 servings }

2 Tbsp unsalted butter
1 medium yellow onion
1 cup Arborio rice
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/2 cup white cooking wine
3 1/2 - 4 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese
2 Tbsp fresh flat-leaf parsley, finely chopped

1. Finely chop the onion and set aside. Melt the butter in a dutch oven over medium-high heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until onion softens (about 6-8 mins).
2. Add the rice and cook, stirring constantly, for about 2 mins. Add the wine and simmer until absorbed.
3. Add half the chicken broth (about 1 3/4 cups) and simmer, stirring once, until absorbed, 8-10 mins. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy (about 8-10 mins more). If the rice isn't cooked through at this point, add more broth and continue to cook a few more mins until it's tender.
4. Stir in the Parmesan cheese. Sprinkle with parsley and top with Parmesan, if desired. Serve warm. This dish goes great with just about anything!

Recipe borrowed from Real Simple Magazine

Wednesday, June 15, 2016

Quinoa Stuffed Bell Peppers

This recipe turned out as delicious as I was hoping it would! I've added it to my list of all-time favorite recipes because it's super easy to prepare, and it's a complete and wholesome meal. Not to mention, the leftover filing is tasty enough to be eaten alone as a side dish ~ Enjoy!
{ Prep Time: 20 mins / Cooking Time: 25 for quinoa + 30 for peppers / Difficulty: Easy / Yields: 6 servings }

6 bell peppers, stemmed & seeded (tops cut off, but reserved)
1 cup quinoa
2 cups organic chicken stock
1 (4 oz) can green chillies
1 cup corn (I used frozen corn, but canned works just as well)
1 (15 oz) can black beans, drained & rinsed
1 (10 oz) can petite diced tomatoes
1/2 cup shredded pepper jack cheese (optional)
1/4 cup crumbled feta cheese
3 Tbsp fresh cilantro, chopped
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp salt 
pepper, to taste
olive oil cooking spray

1. Cook quinoa according to package directions, or follow these instructions: Measure out 1 cup quinoa & 2 cups chicken stock in a large pot. Bring to a boil, then cover & reduce heat to low - simmer for 20-25 mins. 
2. Meanwhile, preheat oven to 350 degrees. Spray a 9x13" baking dish with cooking spray and set aside.
3. In a large bowl, combine all the ingredients. Add the cooked quinoa, and mix well. Spoon filling into the cavity of each pepper. Place on the prepared dish (see photo above), and bake until the peppers for 30 mins - or until tender and fully heated through.
4. Serve immediately. 

Recipe borrowed from Damn Delicious

Wednesday, June 8, 2016

Pioneer Woman's Infamous Texas Sheet Cake

The Pioneer Woman knows how to make some desserts, I tell ya! This one is always a crowd pleaser. 
{ Prep Time: 20 mins / Cook Time: 20 mins / Difficulty: Easy / Yields: 24 servings }


2 cups flour
2 cups sugar
1/4 tsp salt
4 Tbsp (heaping) cocoa powder
2 sticks regular butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
1 tsp baking soda
1 tsp vanilla extract

1 3/4 stick regular butter
4 Tbsp (heaping) cocoa powder
6 Tbsp milk
1 tsp vanilla extract
3 1/4 cups powdered sugar
1/2 cup pecans, finely chopped (optional)

1. Use an 18x13" sheet cake pan for this. (I sprayed mine with butter flavored cooking spray - although, I'm not sure if it's necessary or not in this recipe. When in doubt, I always spray/butter my pans!)
2. In a mixing bowl, whisk together flour, sugar and salt; set aside.
3. In a medium saucepan set to medium heat, melt the butter. Add the cocoa powder and stir together until combined.
4. Add boiling water, and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.
5. In a measuring cup, add the buttermilk, beaten eggs, baking soda, and vanilla. Stir to combine, then pour mixture into the butter/chocolate mixture. Pour onto the pan and bake at 350 degrees for 20 mins.
6. While the cake is baking, prepare the icing ~ on medium heat, melt the butter in a small saucepan. Add cocoa powder - stir to combine - then turn off the heat. 
7. Add the milk, vanilla and powdered sugar. Whisk together. Add pecans (optional), mix well, then pour over warm cake. *I only wanted nuts on half of my cake, so I just put them on the top after I poured the frosting on.
8. Cut into squares and enjoy!

Recipe borrowed from The Pioneer Woman

For more recipes . . .

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