Italian herb & cheddar muffins...

i love these muffins with everything.  i made BBQ pork chops this week & served them with that, but with soup season on the horizon, I'm sure i will be making them a ton!  & best of all... they are so super easy!!!!

{adapted from Figs Cheese Muffins}

1 1/2 cups flour

1 1/2 TBSP sugar

1 TBSP baking powder

1/2 tsp. salt

2 cups graded mild cheddar cheese

1 cup whole milk

1 egg

1 tsp. garlic powder

1/2 stick butter, melted

In a medium bowl combine all of the dry ingredients.  Mix together & add cheese.  Mix again.

In a small bowl mix- butter, milk & the egg.  Beat together & pour into dry mixture.  Mix with a spoon just until combined.  

Spoon into greased muffin tins & bake @ 20-25 minutes.  Remove from oven & top with garlic herb butter. 

-Garlic herb butter-

2 TBSP butter, melted

1/4 tsp. Italian seasoning

1/2 tsp. garlic powder

pinch of salt

In a small bowl, melt butter in the microwave (30-60 seconds).  Mix in all other ingredients.  Spread onto warm muffins with a pastry brush.  Enjoy!

...let me guess, you dont like coleslaw...

i know that a lot of people do not like coleslaw, but you have to give this one a try!!!!  Bacon, peanuts & a creamy dressing... whats not to love???  make it while youre still bbq-ing.  it is also super yummy with bbq pork sandwiches!  i will post that recipe later.

{crunchy bacon coleslaw}

3/4 cup Miracle Whip

1 TBSP sugar (add more to taste)

1 TBSP apple cider vinegar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup salted cocktail peanuts

1/2 pound sliced bacon, crisply cooked & crumbled

In a small bowl mix Miracle Whip, sugar & vinegar.  Set aside.  In a large bowl mix both cabbages, peanuts & bacon.  Add dressing, cover & refrigerate for 30 minutes before serving.

my favorite zucchini bread...

first off sorry for the SuPeR long vacation!!!  between Nauvoo & Lake Powell, blogging has been few & far between.  i made 5 loaves of this to take to Powell with us & it didn't last long down there!!!!!  i love this recipe because it is basic, not too many messy flavors & just plain delicious!!!!  i hope that you will love it as much as me.  & this time of year it tis the perfect way to use up all that zucchini you have piling up in your gardens!

{zucchini bread 101}

3 cups flour

1 TBSP cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs, beaten

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 TBSP vanilla

2 cups grated zucchini

1/2 cup chopped nuts (optional)

In a medium bowl mix together all dry ingredients.  Set aside.  In a large bowl beat together eggs, sugar, brown sugar, oil & vanilla.  Slowly mix in dry ingredients.  Blend in grated zucchini & nuts.  Pour into 2 greased & lightly floured 8x4 loaf tins.  Bake at 325 degrees for 60-70 minutes, or until toothpick comes out with only a few crumbs.

Katie's Chicken Wonton Salad...

{Wonton Chicken Salad}

This recipe is from my good friend Katie. It is so yummy. Definitely one to take to you next pot luck!!!

1/2 package square wonton wrappers

3 romaine hearts, chopped

1 red pepper, diced

3-4 chicken breasts, cooked & cubed

1 small can sliced water chestnuts

1 bunch green onions, sliced

1/3 cup toasted sesame seeds

Oil for frying

Dressing

1/2 cup sugar

2 tsp. salt

2 tsp. Accent seasoning

1/2 cup vegetable oil

3 TBSP rice vinegar

Prepare chicken & dressing & mix together.  Add water chestnuts, green onions & sesame seeds to the dressing & chicken.  Mix well.  Refrigerate mixture while you fry wonton wrappers.

Slice wonton wrappers into 4 slices.  Heat oil in a large pot or fryer & carefully drop in wrappers.  Fry until dark golden brown (watch them because they will fry rather quickly).  Drain on paper towels.  

Right before serving combine lettuce & dressing mixture.  Toss well & top with wontons. 

my strawberry birthday cake...

i love this cake!  it's pink, fruity & super yummy!  i think i got this recipe from Ellery, but i honestly can't remember.  it's a great way to make a strawberry cake not totally from scratch.

{strawberry layer cake}

1 butter cake mix 

2 TBSP flour

1/2 cup water

3/4 cup vegetable oil

4 eggs

2/3 cup frozen sweetened sliced strawberry

1 small box strawberry jello

In a large bowl combine cake mix, flour, water, oil & eggs.  Beat with an electric mixer for 2 minutes.  Add frozen strawberries & strawberry jello.  Beat well.  

Pour into 2 greased & floured 8 or 9 inch round cake pans.  Bake at 350 degrees for 35-40 minutes.  Cool 10 minutes in the pan & the turn out & cool completely on a wire rack.  Frost between layer, sides & top of cakes with strawberry glaze.

Strawberry Glaze

1 stick butter, softened

1 pound powder sugar

2/3 cup sliced frozen strawberries with juice

1/2 tsp salt

In a medium bowl cream together butter, sugar & salt.  Whip until light & fluffy.  Beat in strawberries & juice.   

mom's banana bars...with brown sugar frosting...

{mom's banana bars}

1 stick butter, at room temperature

2 cups sugar

3 eggs

1 1/2 cups mashed bananas

1 tsp. vanilla

2 cups flour 

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees.  Cream together butter, sugar, eggs, banana & vanilla until light & creamy.  Add flour, soda & salt.

Pour into a 11x13 jelly roll pan.  Bake for 25-30 minutes or until cake bounces back in pressed on.

Cool completely.  Top with brown sugar frosting & cut into squares.

Brown sugar frosting

1 stick butter, softened

8 oz. cream cheese, softened

1/2 cup brown sugar

2 cups powder sugar

2 tsp. vanilla

1/4 tsp. salt

In a medium bowl with an electric mixer, whip all ingredients together until light & fluffy.  If too thick, add milk 1 TBSP at a time until you reach desired consistency.

yummy chicken tWiCe...

Sunday i made this really yummy chicken!!!  When i put the marinade all together it looked so beyond questionable, but it was so GOOD!  So then we had a few pieces left over so for dinner last night i reinvented it into panini sandwiches.  They were also a huge hit.  It would also be so great on salads, pasta or anything else you use chicken for.  Give it a try & don't judge it on how it looks uncooked!!!!!!

 1/2 cup vegetable oil
 1/2 cup good ranch dressing 

 3 tablespoons Worcestershire sauce
 1 tablespoon minced fresh rosemary
 2 teaspoons salt
 1 teaspoon lemon juice
 1 teaspoon rice wine vinegar
 1/4 teaspoon ground black pepper, or to taste
 1 tablespoon white sugar
 

 4-6 skinless, boneless chicken breasts

mix all top ingredients in a medium bowl.  Stir until sugar is disolved.  Place chicken in a gallon size Ziplock bag.  Pour marinade over chicken.  Squish bag around until all chicken in coated. Refridgerate until ready to use at least 30 minutes.  I usually do a couple of hours or overnight. Grill on the BBQ or in the oven on broil.