Tuesday, June 18, 2013

Cinnamon Roll Muffins

I kind of feel like I am living in the movie, Julie and Julia right now.  I have been trying so many recipes from Chef-In-Training and obviously blogging about them!  This recipe was fantastic.  I am definitely going to try the original recipe one day but, I just had to try this one first.  I was absolutely addicted to the Cinnamon Roll Bread I made a few weeks back and this seemed like a perfect recipe to try.  The crumb topping is divine and the muffin is packed with flavor!
  • 5 tablespoons butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1 cup sour cream
  • 1/4 cup cinnamon roll coffee creamer, You can add 1/4 tablespoon cinnamon to regular vanilla creamer.
  • 1 3/4 cups flour
  • 1 1/2 teaspoons  baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Filling:
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon

Crumb Topping
  • 1/4 cup cold butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup flour
Cream Cheese Glaze
  • 2 tablespoon cream cheese, softened
  • 1 tablespoon milk
  • 1/2 cup powdered sugar.
  1. Make crumb topping by combining all ingredients into a medium sized bowl.  Cut together with a fork until its nice and crumbly.
  2. In a small bowl mix all filling ingredients.
  3. Preheat oven to 375 degrees.
  4. Cream together butter and sugar in a large mixing bowl.
  5. Beat in egg,sour cream and creamer until well mixed.
  6. In a separate small bowl mix together flour, powder, soda and salt.
  7. Slowly mix in dry ingredients with wet, until well combined.  Batter will be thick.
  8. Pour enough batter into greased muffin tins to cover the bottom. (I got 8 muffins)
  9. Top each with a generous amount of filling and pour remaining batter on top of each.
  10. Sprinkle with crumb topping and bake for 25-30 minutes.
  11. When muffins have cooled mix all Cream Cheese Glaze ingredients together until smooth.
  12. Add glaze into a Ziploc bag.  Move all the glaze to one side of the bag making a piping bag.  Cut the tip and drizzle muffins.

Thursday, June 13, 2013

CopyCat In N Out Cheeseburger

First I have to admit, I have only had In N Out twice in my life and I really do not remember what they tasted like.  I do know that this burger is amazingly delicious.  The sauce is perfection and the American Cheese is amazing.  I came across this recipe on one of my favorite blogs, Chef In Training and knew I had to give it a whirl.  I have also seen in on many CopyCat recipe blogs so I caved.

Ingredients for Sauce:
  • 1/2 cup mayonnaise
  • 2 Tablespoons ketchup
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 2 teaspoons sweet pickle relish
  • 2 teaspoons sweet onion, finely diced

Burger Ingredients:
  • 4 burger patties
  • Hamburger buns
  • 4 slices American Cheese
  • Lettuce
  • Tomato
  • Onions
  • 2 tablespoons butter
Directions for Sauce:

  1. Combine all ingredients into a mason jar and shake.  Let sit in refrigerator at least 1 hour before using.

Directions for Burgers:

  1. Melt butter over medium heat in a large skillet and add patties.  Cook on each side for about 5 minutes adding cheese for the last minute.  Cook longer if you do not want any pink.
  2. Butter the tops of each bun, optional.
  3. Spread sauce on the bottom of each bun and add beef patty.
  4. Top with desired topping and spread more sauce on the top bun and serve.

Tuesday, June 11, 2013

Spinach Tomato Avocado Scramble

My little guy LOVES eggs so, I decided to add in some spinach one day for some extra nutrients.  He can also eat a whole avocado in one setting so I added that for good measure.  This is one of my new favorite breakfasts and I love that my little guy is getting a great nutritious start to the day! 

  • 3 eggs
  • 1 small handful spinach, lightly diced
  • 5 cherry tomatoes, cut in fours (you can always add more)
  • 1/2 avocado, diced
  • 1 tablespoon milk
  • 1/2 tablespoon butter
  • salt and pepper, to taste

In a large bowl whisk together eggs, milk, spinach and tomatoes.

Melt butter over medium heat in a large skillet and add egg mixture.

Let cook for about a minute and begin to scramble with a wooden spoon.

Cook eggs until no longer runny, stirring frequently.

Top eggs with avocados and serve.

Monday, June 10, 2013

Cranberry Orange Juice

This is absolutely delicious and refreshing!  Every time my father in law comes over he always has this on hand.  He started bringing this over about a year ago and it took me a couple times to ask about it.  At first it didn't really sound appealing however, I am ADDICTED.  You can really any flavor of cranberry juice and  you call always add more or less of either one.

  • Crushed ice, however much you like
  • 2/3 cup orange juice
  • 1/3 cup cranberry juice


Add ice to your favorite cup.

Top ice with cranberry and orange juice.

Stir and enjoy.

Friday, June 7, 2013

Tortellini and Andouille Sausage Soup

I love when Pinterest recipes turn out FANTASTIC.  As I have said before, I have a love/hate relationship with my crock.  I have tried LOTS of recipes and have only really liked a few of them.  This one is a WINNER....  My husband has been out of town for business and I knew this was one he wouldn't like.  So, I whipped this up and froze in individual Ziploc bags for future lunches. 
  • 1 bag frozen tortellini, any kind
  • 2 cans diced tomatoes, Italian style
  • 2 cups spinach
  • 1 pack Andouille sausage (4 links), sliced in circles
  • 1 block cream cheese, diced
  • 1 quart chicken broth
  • 1 cup water
  • 2 garlic cloves, grated or minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh basil, chopped
  • 1 bay leaf
  • pepper to taste
Brown sausage in a large skillet until browned.
Add sausage and all remaining ingredients into a lightly greased crockpot.
Cook on low for 6 hours, stir and serve.

Thursday, June 6, 2013

Soy Ginger Brussel Sprouts

These are absolutely mouthwatering.  I am a huge brussel sprout fan and these, "blew my mind."  The perfect amount of sweet and spice with a hint of citrus!  My husband is out of town on business so, my dinners this week have been random and AWESOME.  Tonight consisted of these bad boys, carrots and hummus with a spinach smoothie...  These are a perfect side dish for any dinner and come together pretty fast. 

  • 1 lb brussel sprouts, trimmed and cut in 1/2
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons Agave Nectar
  • 1/2 teaspoon ginger, freshly ground
  • 1/4 teaspoon sesame seeds
  • 1/4 teaspoon red pepper flakes
  • juice and zest from 1 small lemon
  • salt and pepper, to taste


Mix together oils, ginger and red pepper flakes in a small bowl.  Transfer mixture into a large skillet and heat on medium/high heat.

Add brussel sprouts to skillet when oil is hot and let cook for about 5 minutes, stirring frequently.

Stir soy sauce and let simmer for another 5 minutes.

Add lemon juice/zest, Agave and salt and pepper.   Let brussel sprouts caramelize and serve. 

Wednesday, June 5, 2013

Crockpot Mesquite Chicken

  • 8 chicken legs
  • 2 cans petite diced tomatoes
  • 2 cups baby carrots
  • 1 sweet onion, sliced
  • 4 medium yellow potatoes
  • 2 packets Mesquite chicken seasoning
  • 1/2 cup vegetable oil
  • pepper, to taste
In a large Ziploc bag add oil, Mesquite seasoning and chicken, shake until completely coated.
In a lightly greased crockpot layer tomatoes, onions, chicken and potatoes.
Sprinkle with salt and pepper.
Cook on low for 6-8 hours and serve. 

Tuesday, June 4, 2013

Broiled Balsamic Glazed Bread and Bruschetta

For all of you who don't know, I am a HUGE bread lover.  Especially, when its doused in olive oil and balsamic vinegar.  My husband always tells me that he knew he wanted to marry me on our first date at his Senior prom because, I wasn't afraid to order what I wanted and I literally ate a whole thing of bread with balsamic before our meal.  Needless to say, I also finished my whole meal and ordered a double cheeseburger after the dance.  A local restaurant has this amazing wood fired bread with balsamic glaze and I have been craving it so bad....  I also love bruschetta so I decided to make both and have a delicious snack!

  • 1 baguette, sliced at an angle
  • 1/2 cup balsamic vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • 1 clove garlic, zested or grated
  • handful of basil, lightly chopped
  • 1/4 cup cherry tomatoes, lightly diced


Bring oven to a broil.

Mix tomatoes and basil in a small bowl. 

In a small sauce pan bring balsamic vinegar and sugars to a soft boil and let simmer, until it thickens just a bit.

Place bread slices on a foil lined/lightly greased cookie sheet.

In a small bowl mix oil and garlic.  Spread evenly over each piece of bread and place in broiler until edges start to get crisp and golden.  Remove from oven and drizzle each piece with balsamic glaze.

Add about a tablespoon of the glaze to the tomato/basil mixture along with any extra olive oil and stir.

Top 1/2 of the bread pieces with the tomato/basil mixture and serve.

Monday, June 3, 2013

Crock Pot Baked Beans

Confession, I always buy Bushs Home Style Baked Beans, ALWAYS.  When they are heating up I add a little bit of molasses, brown sugar and yellow mustard for a little extra kick and our family loves them.  However, they can be a little pricey...  We had a friend coming over to smoke a brisket and baked beans were an obvious pairing.  However, since he was spending so much time smoking the brisket, I thought it was only fair to make homemade baked beans.  These were PERFECTION!!!!!  I don't know if I should be impressed or disgusted with the fact that 4 1/2 of us scarfed down about 3/4 of the batch.  At least I know everyone loved them as much as me!

  • 1 bag navy beans, soaked and boiled until softened
  • 1 cup water from boiled beans
  • 1/2 package uncooked bacon, chopped
  • 1 1/2 cups ketchup
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 large sweet onion, diced
  • 2 tablespoons yellow mustard
  • 2 tablespoons A-1
  • 2 tablespoons Worcestershire


Soak beans overnight as directed on package in a large pot.

Bring beans to a boil for about 15 minutes or until tender.

Drain beans and place into a lightly greased crockpot with onions.

In a large mixing bowl whisk together all remaining ingredients and pour over beans.

Cook on low for 8-10 hours or high for 6-8 hours.