Tag: Comfort Food

Mini Chocolate Chip Banana Muffins
Recipes

Mini Chocolate Chip Banana Muffins

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Mini Chocolate Chip Banana Muffins

These little muffins are the perfect size for your littles or even a big flavor snack for yourself! I really enjoyed making these this afternoon. They whip and cook up really quickly and are packed full of sweet flavor. This is a great recipe to get the kids to jump in on and they are adorably cute! Now, we hope you enjoy these cute little muffins as much as we do!

Mini Chocolate Chip Banana Muffins

MINI CHOCOLATE CHIP BANANA MUFFINS

Ingredients:

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 6 Tbsp butter, melted
  • 1 large ripe banana, mashed
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp sour cream
  • Handful (about 1/4 cup) milk chocolate chip morsels

Directions:

  • Preheat oven to 375 degrees. Prep a mini muffin pan with mini muffin cup liners and spray with non stick cooking spray. Set aside.
  • In a medium size bowl mash banana then add, sugar, butter, egg, vanilla extract and sour cream; mix well.
  • Soft in flour, salt, baking soda and baking powder; mix well.
  • Fold in chocolate chips.
  • Using a cookie dough scoop add muffin batter to liners.
  • Bake for 12 to 15 minutes, or until lightly browned.
  • Allow to cool on wire rack for about 10 minutes.
  • Enjoy!
Mile High Yeast Rolls
Recipes

Mile High Yeast Rolls

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Yeast Rolls

I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!

MILE-HIGH YEAST ROLLS

Ingredients:

  • 1 Tbsp dry active yeast
  • 1 cup warm water
  • 1/4 cup honey
  • 1 egg
  • 1 tsp salt
  • 3 cups all purpose flour
  • 1/2 cup melted butter, divided

Directions:

  • Preheat oven to 400 degrees F.
  • In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
  • Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
  • Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
  • Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
  • Cover with a damp towel for 30 minutes or until dough has doubled in size.
  • Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
  • Remove from oven and allow to cool for at least 10 minutes before serving.
  • Enjoy!
Cheesy Pecan Biscuits
Breakfast · Recipes

Cheesy Pecan Biscuits

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Cheesy Pecan Biscuits

I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!

Cheesy Pecan Biscuits

CHEESY PECAN BISCUITS

Ingredients:

  • 3 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
  • 4 oz cream cheese, softened and cut into cubes
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1 cup chopped pecans, lightly toasted
  • 1 1/2 cup heavy cream
  • Parsley (optional)
  • 1 Tbsp melted butter (optional)
  • Finishing salt (optional)

Directions:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together flour, sugar, baking powder, salt and pepper.
  • Cut in butter and cream cheese using a pastry blender.
  • Stir in cheese and pecans.
  • Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
  • Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
  • Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
  • Place biscuits on a lightly greased baking sheet.
  • Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
  • Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
  • Enjoy!
Tomato Sauce….for EVERYTHING!
Recipes

Tomato Sauce….for EVERYTHING!

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Tomato Sauce

If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!

Tomato Sauce

TOMATO SAUCE

Ingredients:

  • 2 (28 oz) cans of Italian whole, peeled plum tomatoes
  • 1 lb Italian Sausage (Mild or Spicy…get what you like here)
  • 1 container of baby bella mushrooms, diced
  • 1 large sweet onion, diced
  • 2 cups veggie broth
  • A whole bulb of garlic, roasted
  • 2 Tbsp tomato paste
  • Salt and pepper, to taste
  • Red pepper flake, to taste
  • Olive Oil
  • Basil
  • Parmesan Rind

Directions:

  • In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
  • Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
  • Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
  • Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
  • Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
  • Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
  • Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
  • Enjoy over your favorite pasta dishes and pizza!
Taco Chili Mac
Recipes

Taco Chili Mac

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Taco Chili Mac

When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!

Taco Chili Mac

TACO CHILI MAC

Ingredients:

  • 1 lb ground beef
  • 1/2 white onion, diced
  • 3 gloves roasted garlic
  • 2 Tbsp chili powder
  • 1 tsp cumin powder
  • Dash of salt and pepper
  • 1/2 pkg elbow noodles
  • 8 oz beef broth (I use Better Than Bullion)
  • 8 oz water
  • 1 can diced tomatoes with green chilies (medium heat)
  • 1 8oz can tomato sauce
  • 2 Roma tomatoes, seeded and diced
  • Green onions
  • Cilantro
  • 1 8oz block of sharp cheddar cheese, shredded

Directions:

  • Cook onions, garlic and beef until meat is done; drain and set back in heat.
  • Stir in cumin and chili powder.
  • Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
  • Add noodles and cook for 10 minutes; stirring occasionally.
  • Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
  • Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
  • Enjoy!
Sloppy Joe Mac & Cheese
Recipes

Sloppy Joe Mac & Cheese

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Sloppy Joe Mac & Cheese

If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!

Sloppy Joe Mac & Cheese

SLOPPY JOE MAC AND CHEESE

Ingredients:

  • 1 lb ground beef
  • 1 medium green pepper, chopped
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 2 cups milk
  • 1 cup veggie stock (I like Better Than Bullion Veggie Base)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 (8 oz) package Cellentani pasta
  • 4 oz extra sharp white cheddar, shredded
  • 4 oz sharp cheddar, shredded
  • 4 oz mozzarella, shredded
  • Salt and pepper
  • Parsley

Directions:

  • Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
  • Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
  • Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
  • Enjoy!
Hello Fall Pumpkin Bread
Breakfast · Recipes

Hello Fall Pumpkin Bread

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Pumpkin Bread

Cool temps, football, changing leaves and everything pumpkin….oh how I LOVE Fall! There’s perhaps no better way to kick off pumpkin season than whipping up this delicious pumpkin bread. It’s great for breakfast and can even be served up as a sweet treat. I prepared this loaf for an after lunch dessert for my in-laws. It not only makes the house smell amazing, but is super easy and fun to make with the kids. Nothing says Fall like my favorite pumpkin bread…now I hope you enjoy this recipe as much as we do!

Pumpkin Bread

PUMPKIN BREAD

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup milk
  • 1/2 cup vegetable oil
  • 1 cup pumpkin purée

Directions:

  • Preheat oven to 350 degrees F and prep loaf pan with butter to prevent sticking; set aside.
  • In a large mixing bowl; sift together flour, baking soda, salt, cinnamon and nutmeg. Mix well.
  • In another large mixing bowl; cream together eggs, both sugars, milk, oil and purée until well combined.
  • Pour wet mixture into dry mixture and incorporate well.
  • Pour batter into prepared loaf pan and bake uncovered for 25 to 30 minutes. Slightly cover with a tent of aluminum foil to prevent over browning, but still allowing room for rising; continue to bake for 40 to 45 minutes.
  • Once bread is done; allow to cool in loaf pan for 10 to 20 minutes, then remove from loaf pan and allow to cool on wire rack until completely cool.
  • Slice and serve!
  • Enjoy!
Salty Brownie Espresso Cookies
Cookies · Recipes

Salty Brownie Espresso Cookies

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Salty Brownie Espresso Cookies

So….with pre-school starting this week, I wanted a sweet treat that could be a delicious accompaniment to my dark roast coffee! I decided to make my version of a Salty Brownie Espresso Cookie. This cookie has such a rich chocolate flavor and a hint of Pink Himalayan salt which really makes it stand out as a nice treat. The recipe is simple and the cookies are delicious, BUT these cookies are not for children; I have to enjoy these while my little one is at school.

The espresso is a nice jolt to start your day or give you a quick pick-me-up in the afternoon. I like to enjoy these cookies with milk or a dark roast coffee to give me that extra kick of caffeine that I need. These cookies cook up flat because there is no baking powder in them. You will want to do these in small batches as that will allow the batter to spread out and have plenty of room to bloom into a nice size. The finishing salt will cut the sweetness by adding a nice salty flavor with each bite. Now, I hope you enjoy these cookies as much as I do!

Salty Brownie Espresso Cookies

SALTY BROWNIE ESPRESSO COOKIES

Ingredients:

  • 8 oz dark chocolate (I like Ghirardelli dark chocolate)
  • 6 Tbsp butter
  • 2 Tbsp instant espresso (I like Delallo espresso)
  • 1/3 cup all purpose flour
  • 1 tsp baking soda
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • Pink Himalayan salt for finishing

Directions:

  • Melt chocolate, butter and espresso in a double broiler until mixed well and smooth. Set aside to cool.
  • In a small mixing bowl sift flour and baking soda together. Set aside.
  • In a small mixing bowl whisk together eggs, sugar and vanilla extract.
  • Temper egg mixture into chocolate mixture slowly until combined.
  • Slowly add flour mixture to chocolate mixture until well combined.
  • Cover cookie batter and place in fridge for 1 hour. This will allow the batter to stiffen up a bit for better baking.
  • Preheat oven to 325 degrees F. Prep cookie sheet with parchment paper.
  • Using a cookie scoop, scoop six cookies to a sheet. Keep in mind that these cookies will spread and be flat, so small batches and plenty of room between cookies is best.
  • Bake for 8 to 10 minutes. Allow to cool on tray for 5 minutes then transfer to a cooling rack. Give each cookie a dash of Pink Himalayan salt for finishing.
  • Repeat two previous steps until there is no more cookie batter.
  • Enjoy!
Veggie Mac & Cheese
Dinner · Recipes

Veggie Mac & Cheese

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Veggie Mac & Cheese

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

Veggie Mac & Cheese

VEGGIE MAC & CHEESE

Ingredients:

  • 1 pkg (16 oz) Cellentani Pasta, cooked al dente
  • 2 Tbsp olive oil
  • 1 pint Sangria medley tomatoes
  • 1 pkg (12 oz) pkg baby spinach
  • 1 pkg mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 1/2 cups chicken stock (I like Better Than Bouillon Base)
  • 2 1/2 cups whole milk
  • 1 pkg (16 oz) mozzarella cheese, cubed
  • 3/4 cup Italian Panko breadcrumbs
  • Parmesan cheese, grated for garnish
  • Parsley, chopped for garnish

Directions:

  • Preheat oven to 375 degree F.
  • Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
  • In a large stock pot boil noodles, drain and set aside.
  • In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
  • Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
  • Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
  • Remove from heat and add cheese; whisk until melted and incorporated.
  • Add veggies and noodles to sauce. Stir well to mix throughout.
  • Add to prepared baking dish. Top with panko and remaining olive oil.
  • Bake uncovered for 25 to 30 minutes or until browned and bubbly.
  • Remove from oven and allow to cool for about 10 minutes before serving.
  • Before serving top with parsley and Parmesan cheese.
  • Enjoy!
Pecan Carrot Zucchini Bread
Breakfast · Recipes

Pecan Carrot Zucchini Bread

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Pecan Carrot Zucchini Bread

Looking for a sweet and healthy treat to start your day? Well, this Pecan Carrot Zucchini Bread is everything that you’re looking for. It’s simple to make, sweet, healthy and leaves your kitchen smelling like a crisp fall day. It will only take a few ingredients to make this deliciously healthy bread and this type of recipe is yet another great way to get the kids involved. Now, I hope you will enjoy this recipe as much as we do!

Pecan Carrot Zucchini Bread

PECAN CARROT ZUCCHINI BREAD

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • A dash of freshly ground nutmeg
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3 Tbsp applesauce (or 1 kids pouch)
  • 1 tsp vanilla extract
  • 1 medium/large zucchini, shredded (about 3/4 cup)
  • 3/4 cup shredded carrots
  • 1/2 cup pecans, chopped
  • 1 Tbsp unsalted butter
  • 1 1/2 Tbsp all purpose flour

Directions:

  • Preheat oven to 350 degrees F. Prep loaf pan by using unsalted butter and rubbing it thoroughly throughout the pan; dust buttered pan with 1 1/2 Tbsp of flour and dump any extra flour. This will prevent the loaf from sticking to the pan.
  • Shred zucchini and carrots in a large bowl and set aside.
  • In a large mixing bowl sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together to make sure all dry ingredients are thoroughly mixed.
  • In a smaller mixing bowl add white and brown sugar, eggs, oil, applesauce, and vanilla extract; mix thoroughly.
  • Add wet ingredients to dry and mix together for about 1 minute or until thoroughly mixed.
  • Fold in zucchini, carrots, and pecans.
  • Add to prepped loaf pan. Cook uncovered for 30 minutes. Check bread for browning. If it is the color you like place tin foil on top to prevent further browning and place back in oven for an additional 15 to 20 minutes.
  • Test the bread to see if it isdone by using a toothpick. If the toothpick comes out clean, the bread is done.
  • Allow to cool for 10 minutes in the loaf pan. Remove from pan and allow to cool completely on a wire rack; may take about an hour.
  • Enjoy!