Monthly Archives: May 2013

May 2013: A Review


May was a pretty busy month for me with moving into a big girl apartment with my friend Alyssa and furnishing said apartment with multiple trips to Ikea and Target.   I also found a ton of delicious recipes that I’m dying to make in our new kitchen, so without further ado, I give you my most viewed posts and my favorite links for the month.

My Top 3 Most Viewed Posts

  1. Chili and Cornbread – Hearty, delicious, easy, and the perfect excuse to eat lots of sour cream and cheese chili and cornbread
  2. Banana Chocolate Chop Cookies – Amazingly yummy, one of my favorite cookies bcc cookie and milk
  3. Buffalo Chicken Cucumber Boats – Great hot or as leftovers the next day, just make them buffalo chicken cucumber boats

My Top 10 Favorite Links

  1. I just discovered these amazing Chocolate Chip Confetti Cookies (from Bakerella) and I can’t wait to make them, they look absolutely fantastic!

    Chocolate Chip Confetti Cookies

    From Bakerella

  2. These Grilled Cheese Rolls (from Care’s Kitchen) look like the perfect twist on my go-to sandwich!IMG_1866
  3. I think I could eat this Carrot Cake Oatmeal (from The Thankful Heart) for every meal of the day.


    From The Thankful Heart

  4. Brown Butter Coconut Bread (from Roast Potatoes For) sounds like the PERFECT treat for my current coconut obsession.

    Coconut Bread

    From Roast Potatoes For

  5. As if I needed another reason to eat avocado… Crispy Baked Avocado Fries (from Closet Cooking)

    Crispy Baked Avocado Fries

    From Closet Cooking

  6. I’m in a cooking baking mood and these Blueberries and Cream Cookies (from A Cozy Bee) are definitely on the list.

    From A Cozy Bee

  7. Nutella Crack Pie (from The Cooking Actress), oatmeal cookie crust and nutella? I’m sold.

    From The Cooking Actress

  8. I love making pizzas at home and this BBQ Chicken and Bacon Pizza (from Recipe Girl) looks delicious.

    BBQ Chicken and Bacon Pizza from

    From Recipe Girl

  9. These Southwest Turkey Burgers with Chipotle Yogurt Sauce (from The Roasted Root) are perfect for grilling season!

    Southwest Turkey Burgers with Chipotle Yogurt Sauce |

    From The Roasted Root

  10. Coffee Toffee Mocha Crunch Cake (from Butter Yum), I don’t think any explanation is necessary, just look at that picture.

    Coffee Toffee Mocha Crunch Cake

Feel free to share your favorite links from the month too!


Buffalo Chicken Cucumber Boats

Buffalo Chicken Cucumber Boats

Last night for dinner my roommate and I made Buffalo Chicken Cucumber Boats.  They were ridiculously easy and ridiculously delicious, you should absolutely make them for yourself.

buff chick cuc boats

Bake some chicken breasts (or any other chicken you happen to have on hand) and then shred it.  Throw it in a bowl with some cream cheese, ranch dressing, and Frank’s Red Hot (or any other buffalo style hot sauce your little heart desires) and mix everything up until it’s well combined.

buff chick mixture

Put it in a dish, shred some cheddar cheese on top, and throw it in the oven until it’s heated through and the cheese is melted.

buff chick oven

Meanwhile, cut some cucumbers in half and scoop out the seeds.


Take the chicken mixture out of the oven and spoon it into the cucumber halves.

buff chick cuc

Put them on a plate and enjoy!

buffalo chicken cucumber boats


side view



Buffalo Chicken Cucumber Boats

Serves 2


2 boneless, skinless chicken breasts

2 whole cucumbers

4 oz cream cheese

1/4 cup ranch dressing

1/3 cup Frank’s Red Hot (adjust according to your taste)

4 oz shredded cheddar cheese

– Preheat oven to 400 ºF

– Cook chicken for 25 minutes (or until done), let cool for a few minutes, and shred

– Peel cucumbers if desired, cut in half, and scoop out the seeds.

– Mix shredded chicken, cream cheese, ranch dressing, and hot sauce in a large bowl until combined

– Place chicken mixture in a baking dish, top with shredded cheese, and broil in the oven until the mixture is heated through and the cheese is melted

– Scoop the chicken mixture into the cucumber halves and serve



Chipotle Chicken Sweet Potato Skins

Chipotle Chicken Sweet Potato Skins

I’ve mentioned before that I have an obsession with pinterest.  If pinning something magically made it appear in your closet/kitchen/backyard I would be one happy girl, but since that isn’t going to happen anytime soon, my roommate and I made these delicious Chipotle Chicken Sweet Potato Skins from Half Baked Harvest (check out the blog, it’s awesome!) appear in our kitchen the old fashioned way, by cooking them ourselves.

sweet potato skins

First, cover your chicken with some olive oil, salt & pepper, and bake it in the oven along with some sweet potatoes.  While the chicken and sweet potatoes are baking, wilt some spinach in a pan.  Mix up your sauce by mincing some dried chipotle peppers, a red bell pepper, and garlic, then combine it with olive oil, fresh lime juice, oregano, chili powder, salt & pepper, and fresh cilantro.

chipotle sauce

When the chicken is done shred it and mix it with the wilted spinach and about 3/4 of the sauce.

chicken spinach mixture

After the sweet potatoes are tender cut them in half and scoop our the insides so that there’s a small layer of sweet potato left (enough so the skins don’t collapse).  Then brush some sauce into each skin and return them to the oven.  Your kitchen will smell absolutely amazing at this point, you’re going to wish you could speed up time and eat the finished product!

sweet potato skins with sauce

Spoon the chicken/spinach/sauce mixture into the sweet potato skins and top with some grated sharp cheddar cheese.

skins with chicken

Return them to the oven to melt the cheese.

chicken sweet potato skins

Serve them with some sour cream (because sour cream makes EVERYTHING better).  Soooooo delicious!

chipotle chicken sweet potato skins


Recipe (adapted from Half Baked Harvest)

Chipotle Chicken Sweet Potato Skins

Serves 3


3 medium to large sweet potatoes

1 large (or 2 small) boneless, skinless chicken breasts

olive oil

salt & pepper

2 cups spinach

2 cloves garlic – minced

3 dried chipotle peppers – minced

1 red bell pepper – minced

1/4 cup extra virgin olive oil

1 whole lime – juice and zest

1 teaspoon dried oregano

1 teaspoon cumin

2 teaspoons chili powder

3 tablespoons fresh cilantro – chopped

5 oz sharp white cheddar cheese – grated

sour cream – optional for serving

– Preheat oven to 400 ºF

– Coat chicken with olive oil and salt and pepper, bake in the oven for 25 minutes (or until done)

– Wash sweet potatoes and place in the oven with the chicken for 50-60 minutes until tender when pricked with a fork

– While the chicken and potatoes cook, wilt the spinach by heating in a skillet

– Combine garlic, chipotle peppers, bell pepper, olive oil, lime, dried oregano, cumin, chili powder, cilantro, and salt & pepper (to taste) in a bowl

– When the chicken has cooked, allow to cool for a few minutes, shred with a fork, and mix with the wilted spinach and about 3/4 of the sauce

– After the sweet potatoes are done, cool for a few minutes, cut in half, scoop out the insides (leaving enough sweet potato flesh so that the skins can stand).  Brush some of the sauce into each skin and return to the oven for 5-10 minutes

 Remove the skins from the oven, fill with the chicken/spinach/sauce mixture, and top with grated cheese.  Return to the oven for about 10 minutes (or until the cheese melts)

Serve, topping with sour cream if desired



Dutch Oven Strawberry Cobbler

Dutch Oven Strawberry Cobbler

Growing up surrounded by orchards, fruit stands, and farm markets meant our refrigerator was always stocked with delicious produce throughout the summer and fall which was fantastic because I absolutely love fresh fruit.  Some of my favorite summer desserts use fresh fruit as the star ingredient, like this delicious strawberry cobbler.  My cousin introduced us to this recipe using canned peaches during a camping trip but my dad and I adapted it to use fresh fruit and tried it with peaches, strawberries, and a variety of other fresh fruits.  It’s super, super easy, and you can make it over a fire or in the oven.  This past weekend we had an abundance of fresh, delicious strawberries, so we decided to make strawberry cobbler.


First cap and halve your strawberries and put them in a dutch oven lined with parchment paper (or a dutch oven liner) then sprinkle the berries with brown sugar and cinnamon.

strawberries brown sugar and cinnamon

Next dump a boxed white cake mix over the top and even it out over the top.  Place a stick of butter cut up in pats over the top of the cake mix.

cake mix and butter

Put the lid on the dutch oven.

dutch oven lid

If you’re working outside place a piece of foil down with fire embers or charcoal briquets, and place the dutch oven on top, then put more embers or charcoal briquets on top.

dutch oven with embers

Cook for an hour (or until done) turning every 15 minutes, this is what it looks like about halfway through the cooking process.

cobbler partway cooked

If you’re cooking in the oven bake at 350 ºF for an hour or until done.  It will be golden brown, and bubbly, and delicious!


Serve it up with some ice cream and whipped cream.  It’s the PERFECT summer treat!

strawberry cobbler with ice cream


Dutch Oven Strawberry Cobbler

Serves: 8


2 pints fresh strawberries

brown sugar


1 box white cake mix

1 stick butter

vanilla ice cream (for serving)

whipped cream (optional for serving)

– Cap and halve strawberries and place in a lined dutch oven

– Sprinkle brown sugar and cinnamon over the strawberries

– Dump the boxed cake mix over the strawberries and distribute evenly

– Place pats of butter evenly spaced on top of the cake mix

– Cover the dutch oven with the lid

– If cooking outdoors:  Place fire embers or charcoal briquets on a sheet of foil and place dutch oven on top (make sure the embers aren’t actually touching the bottom of the dutch oven as this will create hot spots and uneven cooking).  Place more embers or charcoal briquets on the lid.  Cook for 60-90 minutes (depending on heat), turning the oven 1/4 turn and the lid 1/4 turn in the opposite direction every 15 minutes until done.

– If cooking in the oven: Bake at 350° for 60 minutes (or until done)

– Serve with vanilla ice cream and whipped cream

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Hooray for finally having internet in our apartment!!! Now for a delicious recipe for Chicken Fettuccine Alfredo!  This is my brother’s absolute favorite meal, he asks for it every year on his birthday, and I must admit, I really like it too.  My mom and I developed this recipe over the years, it’s got lots of butter and cream, which the last time I checked, are what make for really amazing alfredo!  I usually don’t measure anything when I cook, so all of these measurements are approximate, adjust it to your taste, that’s half the fun of cooking anyway.

chicken fettucine

Melt the butter over the stove and add heavy cream and Parmesan cheese.

butter and cream


Then add in all the spices, garlic powder, onion powder, oregano, parsley, basil, nutmeg, and pepper.

adding spices

Finally, stir in some lemon juice (according to my brother this is the key to the sauce).

lemon juice

Cook the pasta according to box directions, drain, return to the pot, and then pour the sauce over top.

pasta and alfredo sauce

For the chicken mix up some Italian dressing, butter, and Worcestershire sauce, then grill the chicken until it’s done.

grilled chicken

Serve up a big plate of pasta with some chicken.

chicken fettuccine alfredo

So delicious!

alfredo on fork


Chicken Fettuccine Alfredo

Serves 6


For the pasta:

     1 1/2 sticks butter

     2 cups heavy cream

     1 1/2 cups grated Parmesan cheese

     1 teaspoon garlic powder

     1 teaspoon onion powder

     1 tablespoon dried oregano

     1 tablespoon dried parsley

     1 tablespoon dried basil

     1/2 teaspoon nutmeg

     salt & pepper to taste

     1 pound box fettuccine

For the chicken:

     1 stick butter

     1/2 cup Italian dressing

     1/4 cup Worcestershire sauce

6 boneless skinless chicken breasts

For the pasta: 

     – Melt butter in a saucepan and add cream

     – Stir in Parmesan cheese

     – Add spices and lemon juice

    – Cook for a few minutes, stirring occasionally

     – Cook pasta according to box directions

     – Drain pasta and immediately return to pot, pour alfredo sauce over pasta and stir

For the chicken:

     – Melt butter and add Italian dressing and Worcestershire sauce, stir

     – Grill chicken, turning occasionally, slathering with sauce after each turn

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Good news: I moved into a big girl apartment with my best friend!

Bad news:  We don’t have internet yet, which is why I haven’t posted any delicious recipes for you.

But thanks to our apartment complex’s computer center I’m here to deliver a delicious cookie recipe for you, and I think they’re well worth the wait, banana chocolate chip cookies!  You may remember my pumpkin chocolate chip cookie post from way back in December, these banana chocolate chip cookies use the same recipe.  I had a bunch of brown bananas on the verge of being too brown to eat so I decided to bake something delicious with them.  I didn’t want to make banana bread so I thought and about it and figured I should be able to substitute bananas for pumpkin, and ta-da, these cookies came to be.  Just like the pumpkin cookies these were a big hit, my dad said he liked them better and I must admit, they are pretty good.  In fact, they may be my new favorite (at least until I make the pumpkin ones again).

banana chocolate chip cookieStart out with the standard cookie making procedure, cream the butter and sugar, add the egg and vanilla.  In a separate bowl combine the dry ingredients.  Mash up some brown bananas.  Then alternate adding the dry ingredients and the mashed bananas to the butter/sugar/egg mixture.  Stir in some chocolate chips.  Your dough should look like this (try not to eat all of the dough before you bake it)!

bcc dough on spoon

Plop spoonfuls of the dough onto a greased cookie sheet and bake them up.

bcc on rack

Enjoy with a nice glass of milk!

bcc cookie and milk


Banana Chocolate Chip Cookies

Yields 3 dozen cookies


1 1/2 cups sugar

1 stick butter

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup very ripe bananas – mashed (3 bananas for me)

1 cup chocolate chips (I use semi-sweet, but I’m sure any kind would be delicious)

1 cup nuts – optional (or an additional 1 cup of chocolate chips)

– Preheat oven to 350°

– Cream together the butter and sugar, then beat in egg and vanilla

– Stir together the flour, baking soda, baking powder, cinnamon, and salt

– Alternate adding dry ingredients and mashed banana to the butter/sugar mixture

– Stir in the chocolate chips and nuts

– Drop by spoonful onto greased cookie sheets

– Bake at 350° for 10-12 mintues

April 2013: A Review


April has come and gone, here are my top links and my favorite links from the month, enjoy!

My Top 3 Most Viewed Posts

  1. Kale Fruit Smoothie – Delicious, healthy, and a really pretty color (because that’s what matters right?)  ks fi
  2. Peanut Butter Dog Treats – Perfect for your favorite canine companion Scout and treat
  3. Peeps S’mores – A yummy twist on a classic campfire treat  peeps smores 2

My Top 10 Favorite Links

  1. Apparently April was National Grilled Cheese Month, I can’t think of a better way to celebrate than with Taco Grilled Cheese (from Closet Cooking)

    Taco Grilled Cheese Sandwich

    From Closet Cooking

  2. Cowgirl Coolers (from Family Fresh Cooking) – Essentially a strawberry smoothie with a kick of Jack Daniel’s, perfect for the coming warm weather

    Cowgirl Coolers | Whiskey Strawberry Daiquiri Cocktail | recipe on

    From Family Fresh Cooking

  3. A chocolatey delicious breakfast – Nutella Crunch French Toast (from Climbing Grier Mountain)

    From Climbing Grier Mountain

  4.  BLT Salad (from My Favourite Pastime) – No explanation necessary

    Bacon Lettuce & Tomatoe Salad_0707

    From My Favourite Pastime

  5. Frosty Strawberry Lemonade with Mint (From Vedged Out) – Sounds so refreshing!

    Close up

    From Vedged Out

  6. My favorite Chinese take out item at home – Crab Rangoons (from Brown Eyed Baker)

    Crab Rangoon Recipe

    From Brown Eyed Baker

  7. Kiwi, Mango, and Raspberry Ice Lollies (from Scrummy Yummy) – I’m really ready for hot weather!

    Kewi, Mango and Raspberry Ice Lolly

    From Scrummy Yummy

  8. My guac kick continues with this Mango and Cilantro Guacamole (from Two Peas and Their Pod)

    Mango Guacamole Recipe

    From Two Peas and Their Pod

  9. Chocolate Molten Cakes in a Cupcake Pan (from Jenny Steffens) – Chocolate? Molten? Cupcake? I’m sold

    From Jenny Steffens

  10. Copycat Birthday Cake Remix Ice Cream (from Life Love and Sugar) – What more could you want?

    Copycat Birthday Cake Remix Ice Cream (no machine required) - cake batter ice cream, brownies, sprinkles, and chocolate sauce!

    From Life Love and Sugar

What were your favorite links?