Friday, August 27, 2010

Lemon Blossoms

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Doesn't the name of these just catch your attention?  It did mine when I was browsing on Food Network's site and found this Paula Deen recipe that had 5 out of 5 stars and over 700 reviews.  Lemons, Paula Deen, and dessert have to be good together right?  I had been looking for an excuse to make these and finally made them for our end of summer play group potluck.  They were amazing!  There were only a few left and Ben was so happy that I brought a few more home because he had been begging for more the night before.  He said that it was his new favorite dessert!  That was coming from someone who really doesn't love citrus desserts too.  You will love these! 

Paula Deen

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Saturday, August 21, 2010

Herb Roasted Pork

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This isn't my picture but the one with the recipe online.  I forgot to take a picture because we were so hungry and ready to eat!  I have tried many many pork loin recipes and this is now our #1.  My search is over!  I used 2 smaller one pound tenderloins (instead of the roast in the recipe).  A good pork tenderloin is better than any kind of chicken in my opinion.  You have to use a meat thermometer and it will come out perfectly. 

(adapted from

2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
1 (5 pound) boneless pork loin or 2 lbs of pork tenderloin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

1.Preheat oven to 375 degrees F.
2.In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3.Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches 160 degrees. (A roast could take hours but my 2 little tenderloins took about 45 min)
4.Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Thursday, August 19, 2010

Chocolate Chocolate Chip Cookies

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Anything with the word chocolate twice in the title HAS to be good right?  That's what I thought when I found this recipe.  It definitely delivered!  Very very good.  Almost like a brownie cookie.  If you are a chocolate lover like me then you will be adding this recipe to your favorites!


1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

1.Preheat oven to 350 degrees F (175 degrees C).
2.In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3.Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Monday, August 9, 2010

Curry Kebabs

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This picture is terrible but I really want to have a picture with every recipe. I am learning how to use my camera now though! This recipe is so simple and delicious! Don't be afraid of the mayo because my sister hates it but loved these. You'd never know that they were marinated in it!

serves 4

1/2 cup light mayonnaise
1 teaspoon minced garlic
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds skinless, boneless chicken breast halves - cubed
8 oz whole button or baby bella mushrooms

1.In a large ziploc bag, mix the mayonnaise, garlic, curry powder, chili powder, ginger and S&P. Place the chicken in the mixture, zip the bag and massage it until it is all coated. Refrigerate for 2 to 4 hours.
2.Preheat the grill for medium-high heat.
3.Thread chicken pieces and mushrooms onto skewers and discard marinade.
4.Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.

Tuesday, August 3, 2010

Sopapilla Cheesecake

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I owe this one to my friend Kim who introduced this to me about a year ago.  I finally made it a few weeks ago when we were on vacation in Utah.  It is SO simple but amazing!  Whe you look at the list of ingredients you just can't imagine how delicious it will be until you eat it.  It is good hot, room temperature, or cold!  I was in a hurry when I made it so I didn't roll out the crescent rolls for the top and it turned out just fine.  A few months ago I actually saw crescent rolls dough in a can that was in one big sheet with no perforations.  Next time I'll look for that to make it all simpler.  You'll love this!  Just don't think about the calories and enjoy!



3 - 8 oz. packages cream cheese
2 cans crescent rolls (pillsbury is best, the others don't work as well)
1 cup and 1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
1 stick butter

Directions:1. Heat oven to 350 and spray a 9 X 13 in ch pan
2. Mix cream cheese, 1 cup sugar and vanilla till smooth
3. Roll out 1 can crescent rolls and place in bottom of pan. Press together seams
4. Spread filling on top
5. Spread other can of crescents on top (I find if you roll it out a little and pinch the seams together, it's easier)
6. Melt butter and pour on top. Mix remaining 1/2 cup sugar with cinnamon and sprinkle on top.

Bake at 350 for 30 minutes. Let cool for about 10-15 minutes before serving.  (If you can wait that long!)