Monday, August 22, 2016

Mini Fruit Pizza's

Sugar Cookie Crust:
{I made them into a little larger cookie and that way they were like mini pizza's and everyone could add there own toppings! You could also spread it out on a pizza pan to make a whole pizza size!}

  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugar
  • 1 egg
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon vanilla
  • ¼ cup granulated sugar for rolling cookies
  1. Preheat oven to 350ยบ F. Line cookie sheets with parchment paper or a nonstick baking mat.
  2. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  3. Stir in flour, baking powder, salt, and vanilla.
  4. Scoop cookie dough by the tablespoon full and roll into a ball.
  5. Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.
Recipe from:
For the "sauce"/icing all I do is mix together:
1 8oz package of cream cheese
1 cup of Marshmallow Cream {I use Fluff}
Then I just Powdered Sugar to taste

Then all you do is cut up any kind of fruit you prefer, spread some of your icing on the cookie and top with fruit!! They are SOOOOO yummy!!!


Friday, August 19, 2016

Meatball Stroganoff

  • Frozen Italian style meatballs (1/2 oz each) 
  • Extra virgin olive oil 
  • 1+ Tbsp - just enough to brown up the meatballs.  
  • 2 cups beef broth  
  • kosher salt and black pepper to taste
  • dried herbs (probably at least 1tsp each) - parsley, oregano, basil
  • 2/3 - 1 cup sour cream
  • 1 cup heavy whipping cream
  • Wide egg noodles

First you want to brown your meatballs in a little olive oil in a skillet. 
After they are browned up nicely, deglaze the pan with about 2 cups of beef broth.  Bring to a boil.  Season generously with salt and pepper, dried herbs (parsley, oregano, basil).  When it starts reducing, add about 2/3 cup sour cream and about a cup of heavy whipping cream.  These will make the sauce creamy and silky and also act as a thickener.
Meanwhile, boil water in a separate pot and add the wide egg noodles.  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

Tuesday, August 16, 2016

Homemade Cream Puffs

My husband loved these!! I tired them once and I personally thought they were "Eh".....he actually requested I make them again! The second time around I thought they were a little better!! I used a different filling then the first time.
  • ½ cup butter
  • 1 cup water
  • ¼ tsp. salt
  • 1 cup flour
  • 4 eggs
  • 2 (3.5 ounce) packages instant french vanilla pudding mix
  • 2 cups heavy cream
  • ¼ cup sugar
  • 2 cups milk
  • 16 oz. cream cheese, softned
  • 2 cups cool whip, thawed
  • 3 cups powdered sugar, more as needed to reach desired consistency
  • 1 tsp. vanilla
  • ½ cup butter
  • ⅓ cup cocoa
  • ¼ cup milk
  • 3 cups powdered sugar
  • ½ tsp. vanilla
  • ⅛ tsp. salt
  1. Preheat oven to 425 degrees F
  1. In a large pot, bring butter and water to a rolling boil. Stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.
  2. Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely.
  3. When the shells are cool, make FILLING
Cream Filling Option 1
  1. In a medium bowl, Mix together milk and vanilla instant pudding. Set aside.
  2. In a separate bowl, Beat whip cream and ¼ c. sugar until peaks form.
  3. Fold the whipped cream into the vanilla pudding until mixed in. Cover and set in fridge.
Cream Filling Option 2
  1. Beat cream cheese, cool whip, powdered sugar and vanilla together until smooth. When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.
  1. Melt butter and milk in microwave saft bowl. Add powder sugar, cocoa, salt and vanilla. Wisk together and pour into a lage zip lock bag. Cut a small corner off and drizzle chocolate over cream puffs.
Recipe from:

Saturday, August 13, 2016

Naan Shrimp Wraps w/ Creamy Cajin Dressing

Another play date in the books, with another great recipe!! These were absolutely fabulous!! A perfect lunch with great company!


  • 1/4 cup lemon juice
  • 4 tablespoons olive oil, divided
  • 1-1/2 teaspoons Cajun seasoning, divided
  • 1/8 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined (tails removed)
  • 8 Bibb or Boston lettuce leaves
  • 4 flatbread wraps
  • 2 small cucumbers, cut lengthwise into quarters
  • 4 thin slices red onion
  • 1/4 cup fresh parsley leaves


  1. In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink.
  2. Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks. Yield: 4 servings.
Recipe from: Taste of Home

Wednesday, August 10, 2016

Balsamic Glazed Steak Rolls

I have made these bad boys a few times now! They are AMAZING! Even my 5 year old loves them and he normally wont eat steaks when I make them!
And don't be intimidated by the length on the recipe, they are pretty simple to make! Either way, they are worth every minute ;)
Ingredients: (makes 8-10 rolls)
* 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce
* Any steak seasoning you like
* 1 tbsp olive oil
For the Veggie filling –
* 1 carrot
* 1 bell pepper
* 1/2 a zucchini (depending on size)
* 5-6 green onions
* 2 cloves of garlic
* 1 tsp italian herb seasoning

For the Balsamic glaze sauce-
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth

  1. – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  3. – While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  4. – Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. – Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  6. – Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. – Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  8. – In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  9. – Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. – Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  11. – To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  12. – Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
Recipe from: