Monday, May 30, 2016

#MuffinMonday ~ Peach Cobbler Muffin

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Summer is here and that means perfectly delicious summer fruits. In Georgia that definitely means fresh, tasty, juicy peaches. I was so excited to get some at the Chattanooga Farmer's Market I went to last weekend and to get to use them in this recipe. I've had my eye out for peaches at the grocery store for awhile now, but the farm fresh peaches beat anything I've found at the grocery store! These peaches are perfect right now - run down your arm to your elbow juicy. I love them, and could eat them every day. I will definitely have to hit the Farmer's Market up again soon for another basket full. Yumm!

Perfectly tender, ripe peaches result in perfectly tender baked muffins! I only have good things to say about this recipe. I was thrilled with how they came out. Lightly sweet with a touch of cinnamon, very tender, but they hold together pretty well, and the peaches result in a base of gooey-fruity perfection along the bottom. This is a wonderful muffin recipe and I will absolutely use it again.

Check out all the other amazing muffin recipes shared by the group today:

Peach Cobbler Muffin from Southern Souffle

2 cups all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup granulated sugar
1 cup buttermilk
5 TBS vegetable oil
1 large egg
3/4 tsp vanilla
1 1/2 cup fresh peaches, peeled  and cubed
Turbinado sugar for sprinkling (optional)

  1. Preheat oven to 350
  2. Lightly spray a 12-cup muffin tin with non-stick spray or line with muffin cups.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and granulated sugar
  4. In a separate bowl, blend the buttermilk, egg, oil, and vanilla.
  5. Pour wet ingredients over the dry ingredients and mix just to combine. Gently fold in peaches. Do not to over mix.
  6. Spoon batter into prepared muffin tin and sprinkle with Turbinado sugar (if desired).
  7. Bake for 25-30 minutes, until muffins are golden brown (mine needed the full 30 minutes). Remove from the oven and let cool for about 5-10 minutes before removing to cooling racks. Enjoy warm.

#SecretRecipeClub ~ Barbecue Salad

Welcome to the May 2016 special Secret Recipe Club Picnic / BBQ Themed Reveal Day! I was assigned to Cooking Mimi and had a wonderful time browsing her recipes for inspiration. There were SO many ideas... I save quite a few for later. I found Smoky Sriracha Barbecue Sauce, Alabama White Barbecue Sauce, Jalapeno Bacon Cheeseburgers, Peanut Butter Pie with a Pretzel Crust, Pina Colada Poke Cake, and then a Barbecue Salad... umm... what? Yes, that one. I want that one!

This was a very delicious and perfectly summery meal we enjoyed recently. The original recipe calls for a base of lettuce greens topped with barbecue sauced meat, and then mix and match the other ingredients to your personal preference. I used a couple of my recent Farmer's Market finds and added some fresh juicy peaches along with some finely diced garlic scape (that stuff smells amazing!)

You can't go wrong with this one - it's the perfect addition to your summer meals, and so easy to mix and match to what you have on hand and prefer on your salad. I love the addition of the barbecued chicken with the ranch - it was deliciously different and a fantastic combination. We will definitely use this Barbecue Salad base again soon!

Barbecue Salad
Makes about 3 salads

2 cups shredded chicken coated with BBQ sauce (to taste)
6 cups cleaned and torn salad greens
Ranch dressing (or other favorite salad dressing)
Various toppings (to taste) such as: cheese, tomatoes, garlic scape, peaches, sliced carrots, etc.

  1. Heat the meat and barbecue sauce until hot. 
  2. Place salad greens on plates. 
  3. Divide meat among the salads and top with dressing and various toppings.

Thursday, May 26, 2016

Creamy Chicken Cordon Bleu Casserole

This is a fantastic weeknight all in one casserole dish that was creamy, cheesy, and very satisfying. Everyone ate this one up and gave it a big thumbs up. We used ham lunchmeat since that's what we had on hand, but it would be a wonderful way to use up some leftover ham.

This casserole is an easy way to get the flavors of Chicken Cordon Bleu without the hassle of rolling everything together - just prep ingredients, mix it all together, top with seasoned bread crumbs and bake. In no time you'll have a bubbly hot comforting dinner ready to go. We served these alongside some very tasty lemon-kissed skillet cooked brussels sprouts. 

There's pretty much nothing I can think of that I would change, and for me that's saying a lot about a recipe. We ended up using a blend of cheeses, since we didn't have the full amount of Swiss, but agreed a stronger Swiss flavor would have been nice in this dish, so I would make sure I had that on hand before making again in the future.

Creamy Chicken Cordon Bleu Casserole from Felicia on AllRecipes

1 (8-ounce) package wide egg noodles
2 cups chopped cooked chicken breast
8 ounces cooked ham, cubed (I used ham lunch meat)
8 ounces Swiss cheese, shredded
1 (10.75 ounce) can cream of chicken soup (can substitute cream of mushroom)
1/2 cup milk
1/2 cup sour cream
2 tablespoons butter
1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5-8 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
  3. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Stir gently to blend ingredients.
  4. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
  5. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.

Wednesday, May 25, 2016

Peanut Butter Sheet Cake

This is one of my FAVORITE cakes I've made in a long time... I bought a jelly roll pan awhile ago to make this amazing slab pie, and have since used it as one of my favorite baking trays, but this is the first recipe I've made since then that actually used it as the actual cake pan.

Monday is Memorial Day so 3 day weekend coming up, but I'm making it a 4-day weekend and leaving town on Friday. I'm going on a trip with a friend to the Indy 500 (the 100th running is on Sunday) and I'm SO excited to do a road trip and see some pretty cool things along the way. I love, love, love road trips. I think it's the way we grew up - I have so many memories of long car rides, camping trips, cookies and cheez its in the car, running around at rest stops with our golden retriever Darcy, playing endless and silly car games. Those are some pretty strong memories for me and I have started reconnecting to that piece of me and getting away on weekend trips again in the past few months and already have several more planned - actually quite a few planned! There will be camping by a lake, a weekend birthday trip to Destin, my brother's visit with another camping trip to Comer, GA to a national park, and we're going to Great Wolf Lodge near Charlotte, NC to celebrate Lindsey's 3rd birthday late in September. Those are just the ones I've committed to and know for sure we're doing. I think there will be at least one more camping trip in there somewhere as well. I cannot tell you how excited I am about all of this! I love the planning, the prepping, the stuffing the car full of stuff, baking cookies for the trip, making sure we have drinks and snacks for the car. Inevitably forgetting something and realizing it when you got there, schedules being thrown off, but making so many memories with my children, family, and friends. So this coming weekend sort of kicks off a summer of mini trips and I can't wait!

And now you know what's new with me and we can get back to CAKE!! This cake is soooo moist and tender, and I love the chunks of peanuts throughout from using the chunky peanut butter. I totally screwed up the icing (I boiled off too much liquid, then added too many marshmallows), so mine turned into a fantastically delicious peanut butter fudge. Fudge is really hard to spread. I advise following the recipe a little more closely than I did for that part. Or make peanut butter fudge... and just eat it without trying to spread it on the cake! :)

Peanut Butter Sheet Cake from ERNSBERGER5 on AllRecipes

2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract

  1. Preheat the oven to 350 degrees F. Grease a 10x15x1 inch jellyroll pan.
  2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
  3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
  4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
  5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Tuesday, May 24, 2016

Texas Toast Pizzas

I love all variations of pizza, and here is another quick and easy one to keep in your back pocket for a busy work night. We often buy Texas Toast at Sam's Club so I usually have at least a sleeve or two of them hanging out in my freezer.

Pizza sounded good, but quick pizza sounded even better and I'd seen an idea for chicken parmesan sandwiches using Texas Toast and wanted to try them out as a pizza base.

These were delicious. The seasoned bread adds quite a bit of flavor, and the soft, chewy bread makes a great pizza base for your favorite toppings and cheese! We will definitely use these again for a quick pizza night!

Texas Toast Pizzas

8 pieces Texas Toast
2 - 3 TBS spaghetti / pizza sauce per toast
Favorite pizza toppings: pepperoni, mushrooms, olives, onions, peppers, ham, sausage, etc.
2 - 3 TBS shredded mozzarella cheese per toast

  1. Preheat oven to 425 degrees
  2. Lay out toast on a baking sheet.
  3. Top with desired amount of sauce, preferred toppings, and shredded cheese.
  4. Bake in preheated oven for 10 - 15 minutes, or until cheese is melted and beginning to brown slightly.
  5. Cool slightly before serving.

Monday, May 23, 2016

Strawberry Shortcake with Buttermilk Biscuits

We love strawberry shortcake in our house. I have several versions of this recipe on my blog already, but I'm always looking for an excuse to make something new! I loved this buttermilk biscuit version and will keep it in mind for a quick, easy shortcake recipe the next time the mood strikes.

Baby girl loves strawberries! Probably her favorite fruit (besides bananas)! She was happy to "help" with pictures for this one. The strawberries are juicy and the buttermilk biscuit has a nice crunch on top from the sugar, a mild sweetness, and some "tang" from the buttermilk. Fantastic combination!

Strawberry Shortcake with Buttermilk Biscuits from on AllRecipes
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1 1/2 teaspoons salt
3/4 cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
1/4 cup turbinado sugar 

For the strawberries
8 cups sliced fresh strawberries
1/4 cup white sugar
1 tablespoon lemon juice 

  1. Mix together the sliced strawberries and 1/4 cup white sugar in a tupperware, shake to combine and allow to rest in the refrigerator for at least 30 minutes - the longer the better to allow them time to create juice. Shake tupperware occasionally to redistribute the sugar as needed.
  2. Preheat the oven to 425 degrees F.
  3. Line a baking sheet with parchment paper.
  4. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
  5. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. 
  6. Stir in buttermilk until the flour mixture is moistened.
  7. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet. (I patted my dough out and used a biscuit cutter for evenly sized biscuits).
  8. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar (if you don't have it, regular sugar is ok too).
  9. Bake in the preheated oven until golden brown, 15 to 20 minutes.
  10. Serve the strawberries with juice over the biscuits.

Friday, May 20, 2016

#FishFoodieFridays ~ Spicy Seafood Spaghetti

Welcome to our Spicy Seafood reveal day! This month our hostess is Caroline from Caroline's Cooking. Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at 

This dish created a wonderful homemade, rich, and spicy tomato marinara base for a heaping serving of assorted seafood. My sister and I picked up a bag of mixed seafood at the International Farmer's Market a little while ago, and I think this bag includes everything from scallops, to mussels, to baby octopus. It contains quite the mix! You could use just about any mix of your favorite (fresh or frozen) seafood with this base. It is very accommodating.

We served this with some fettuccine and it was a hearty dinner that really didn't take that long to make. We used up the last of our tomatoes we picked up in Blue Ridge last fall and then flash steamed, peeled, chopped and froze for later use. Farm fresh tomatoes are the best. We will definitely be picking up another box or two this year when fall rolls around again!

Serve this dinner with a big salad or fresh green beans and some crusty french bread and you'll have an unforgettable meal in no time.

Spicy Seafood Spaghetti adapted from Laylita

2-3 tablespoons of oil
1 medium white onion, diced
4 tablespoons Gourmet Garden garlic paste
4 tablespoons Gourmet Garden cilantro paste
2 tablespoons Gourmet Garden parsley paste
1 tablespoon Gourmet Garden oregano paste
½ tablespoon cumin powder
1 teaspoons turmeric
1 teaspoon chipotle chile powder
3-4 cups fresh, diced tomatoes
1 (6 oz ) can of tomato paste
2 - 3 cups mixed assorted frozen seafood (rinse to thaw slightly)
16 ounce of spaghetti or fettuccine pastas, cooked according to package instructions
Salt to taste
Optional: fish or chicken broth / stock to thin if needed

To serve:
Grated Parmesan cheese

  1. Heat the oil over medium heat in a large pan.
  2. Add the diced onions, garlic, cilantro, parsley, oregano, cumin powder, turmeric, chile powder, and a little bit of salt. Cook for about 5 minutes or until the onions are translucent and soft.
  3. Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
  4. Add the tomato paste, mix well and cook for another 10 minutes, stirring occasionally. Thin with broth if needed (I didn't need any).
  5. Add the assorted seafood and allow to simmer until cooked through (time will vary depending on the size of your seafood and which pieces you use - if you are using some of the tougher pieces such as octopus, put them in before the other pieces, and add remaining quicker cooking items at the end).
  6. Taste and add salt or additional seasonings as needed.
  7. Serve the sauce over the cooked noodles sprinkled with grated parmesan cheese, if desired.

Thursday, May 19, 2016

#BundtBakers ~ Persian Orange Cake


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Our theme this month was One Thousand and One Nights and our host is Lara from Tartacadabra. Lara invited us to "Let Scheherazade's tales ensnare you as they ensnared Shahryar. Let them inspire you to bake something with the most suggestive ingredients from Arabic, Persian and Indian kitchens."

This cake is fascinating. It has a very spongy, muffin like consistency, and we decided it would make a wonderful breakfast bread alongside your favorite cup of tea or coffee. It was delightfully infused with orange flavor throughout, and just a touch sweet. The crust gets nice and crunchy, and just a little sweet and sticky from the syrup that soaks into the warm cake.

The original recipe calls for a cream cheese frosting and some decadent toppings like crushed pistachios, figs, rose petals, etc. You could go all out with this one for something special, or enjoy it like I did with a nice cup of your favorite hot drink as a wonderful way to start (or end!) the day!

See all the gorgeous One Thousand and One Nights inspired cakes shared today:

Persian Orange Cake adapted from Finch and Forest

For the Cake
2 oranges (or 6 clementines), peeled and white pith removed
4 eggs
1 2/3 cup sugar
3 cups all purose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom

For the Orange Syrup
zest and juice from 1 orange
1/2 cup sugar
1/4 cup water
1/2 tsp orange extract

  1. Preheat the oven to 350 degrees F.
  2. Place peeled oranges (or clementines) into a good quality blender (I used a VitaMix) and blend until smooth and combined; set aside. 
  3. Whisk eggs and sugar until thick and pale, then fold in flour, spices, blended oranges, and baking powder until just combined. 
  4. Spoon into a well greased and floured 10-cup Bundt pan and bake for 55 - 60 minutes or until toothpick inserted into middle of cake comes out clean.
  5. For the syrup, place orange juice, sugar, and water in a small saucepan over low heat. Bring to a simmer; simmer for about 5 minutes until slightly thickened then add zest and orange extract.
  6. Let bundt cake rest for 10 - 15 minutes before flipping onto a serving platter. Gently poke holes all over the cake and then drizzle syrup over warm cake. Set aside to let the cake cool. 
Linked to the Weekend Potluck!

Sunday, May 15, 2016

Pecan Rice

This was  a terrific side dish we enjoyed with our Bourbon Chicken the other day. Nutty, crunchy, and nicely seasoned - it works well as a stand alone side or to serve your favorite saucy protein over.

I really enjoyed the flavor the sauteed onion, nuts, and seasoning blend added to this rice dish. The original recipe calls for brown rice which would yield a heartier dish, but since I buy white rice in bulk at Sam's Club, white rice it is for us! I liked the fluffy white rice texture along with the contrasting textures of the nuts and onion. This is definitely going in my "keeper" pile and I look forward to enjoying this rice dish again soon.

Pecan Rice from Deborah Westbrook on AllRecipes

1 cup white rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt


  1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
  2. When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.

Friday, May 13, 2016

Slow Cooker Ground Beef Barbecue for Sandwiches

Here's a good way to put your slow cooker to use and still get to enjoy a barbecue inspired dish for dinner after a long day at work. You can increase the sweetness if you like your barbecue sweeter, or increase the mustard if you prefer that tang. Change it up to your preferences, and serve this on buns with some cheese and pickles, or ladle over hot dogs for a barbecue style chili dog! Lots of ways to use this tasty meat mixture for a tasty meal.

This is very much a barbecue-esque sloppy joe mixture, and we really enjoyed it for a change of pace. Sloppy joe sandwiches are always well received in our house, and I will definitely be keeping this one in rotation. I love that everything can be combined in the slow cooker and set on low and that's all there is to it. You can cook the grease off first if preferred, but I chose not to and did find the mixture a little wet, but nothing a slotted spoon couldn't handle. I think a diced bell pepper would also work well in this dish for a little extra veggie in the mix.

Slow Cooker Ground Beef Barbecue from Christine Westrom on AllRecipes

1 pound lean ground beef
1 medium onion, diced
1 tsp minced garlic minced
2 stalks celery, finely chopped
2 small carrots, peeled and finely grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon cider vinegar
3 teaspoons prepared mustard
1 1/2 tablespoon packed brown sugar
1 1/4 cups ketchup


  1. Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease.
  2. Place the meat and all remaining ingredients into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.
  3. Taste, adjust seasonings as desired and serve on buns with additional toppings if desired.
Note: I chose to cook my beef in the slow cooker along with the seasonings which also works well, but you won't be able to drain off the grease, so the mixture will be "wetter".

Thursday, May 12, 2016

Baked Chili Hot Dogs

This gets filed under quick and easy and nice for a change of pace. We very rarely eat chili, or hot dogs, so it was kind of a treat to mix them all together and bake up this pan of cheesy chili topped dogs.

I love how quick and easy this recipe is, and it was very tasty, filling, and satisfying. The Hormel chili makes for a flavorful addition to this recipe, and you can mix and match the cheese on top to your personal taste and preferences. If you want something a little spicier, you could use a Chipotle Cheddar.

We're almost through the end of the work week, and we have a busy and full weekend ahead of us. Lindsey has been sick off and on the past couple weeks, and is running a fever again so I worked from home today to stay with her and keep an eye on her. Some of the time she seems fine, the rest of the time she is clingy and lethargic just depending on how high her fever is running. We're not sure what she's come down with, but being in daycare she gets exposed to a lot of germs, so I'm sure it's probably something viral that will hopefully pass before too much longer. Poor baby. It's hard seeing your little ones under the weather and being able to do so little about it! Thankfully my sister and I can usually take turns having at home days with her, so neither of us is missing too much office time in a given week. Ready to have happy healthy kiddo again! At least most of the time she is in a good mood even when she's not feeling great. She's a good natured kiddo. So especially on days like this when I have work to do, sick kiddo to keep track of, and normal household chores to do - easy peasy hot dogs are a good way to get everyone fed!

Baked Chili Hot Dogs from Hormel on AllRecipes

6 hot dogs
6 split hot dog buns
1 (15 ounce) can HORMEL® Chili With Beans
1 cup shredded Cheddar cheese


  1. Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.
  2. Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil.
  3. Bake 15 to 20 minutes or until hot and cheese is melted.