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! 

LEMON BLOSSOMS

Paula Deen

Ingredients:

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

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

Directions:
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.

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. 

HERB ROASTED PORK
(adapted from http://www.allrecipes.com/)

Ingredients
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

Directions
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.

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!

CHOCOLATE CHOCOLATE CHIP COOKIES

(http://www.allrecipes.com/)

Ingredients

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)

Directions
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.

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!

CURRY KEBABS
serves 4

Ingredients:
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

Directions:
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.

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!

SOPAPILLA CHEESECAKE

Ingredients:

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!)

Smoky Ranchero Corn

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I'm back! We had a great vacation in Logan, UT with the Hancey family. I know I gained a few pounds because we ate, ate, and ate some more! We had to eat at some of our favorite places like Charlie's Ice Cream, Cafe Sabor, Maddox, Frederico's, and Cafe Rio (new fave!). One night Ben's mom's sister and her husband (Don and Shirley) were driving through town and Nola had invited them to dinner. She asked if I would cook and I accepted of course! I had some new recipes that Ben's parents hadn't tried and couldn't wait to cook for everyone. I made Curry Kabobs, Roasted Potatoes, Smoky Ranchero Corn, and Sopapilla Cheesecake. I'll start with the corn today but the other recipes are coming. This corn has so many of my favorite flavors-bacon, cilantro, ranch dressing, lime, corn-yum!

SMOKY RANCHERO CORN
(www.pillsbury.com)

INGREDIENTS
1/4 lb. mesquite-smoked or regular bacon, cut into small pieces
1/4 cup sliced green onions
1/4 cup chopped red bell pepper
2 (11-oz.) cans Green Giant® Super Sweet Yellow and White Corn, drained
1/4 cup purchased ranch salad dressing
1 teaspoon fresh lime juice
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh cilantro
2 lime slices
2 fresh cilantro sprigs

DIRECTIONS
1. Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Discard drippings.
2. In same skillet, combine cooked bacon, onions, bell pepper and corn. Reduce heat to low; cook 5 minutes or until thoroughly heated, stirring occasionally.
3. Meanwhile, in small bowl, combine salad dressing, lime juice, cumin and red pepper flakes; mix well.
4. Add dressing mixture to corn mixture; mix well. Remove skillet from heat. Stir in chopped cilantro. Garnish with lime slices and cilantro sprigs.

*Taste and add a little salt and pepper if you like before serving.

Peanut Butter Cupcakes with Chocolate Frosting

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I love the combo of chocolate and peanut butter. Love it. I can't believe I had never tried that in a cupcake! I made mini versions of them and loved how they turned out. My kids don't like nuts so I just left some plain for them. The crunch of the peanuts was my favorite part though!

PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

CAKE:
(www.bettycrocker.com)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes (10+ min for mini) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

FROSTING:
1 cup butter (no substitutes), softened
4-1/2 cups confectioners' sugar
1-1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

1.In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

You can be generous with the frosting because it makes a lot!