Smoked Atomic Buffalo Turds

These are a lot of work but they are so worth it! Great for parties or get togethers, we enjoyed these bad boys over labor day weekend. I had extra cheese, lil smokies and bacon so I also made a variation with green bell peppers I had in the fridge.

Ingredients

• 10 jalapeno peppers
• 10 bacon slices, cut in half
• 20 lil smokies
• 8oz cream cheese (room temperature)
• 1 cup grated white cheddar cheese
• 1 tsp chili powder

Instructions

1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
2. Mix the cream cheese, white cheddar, and chili powder. Fill the hollowed out portion of the peppers with the cheese mixture.
3. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, you can use toothpicks to secure it.
4. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned

Notes

To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT's in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.

Recipe Credit, TheBlackPeppercorn.com

Slow Cooker Bacon Cheeseburger Dip

I warn you this dip is highly addictive when nice and hot. I brought this into work and it was a big hit.

Ingredients

• 1 lb ground beef, browned
• 2 cups cheddar cheese
• 8 oz cream cheese
• 1 - 14oz can diced tomatoes with chilis, undrained
• Sautéed Onions
• 1lb of cooked bacon, chopped into small pieces

Instructions

1. In a slow cooker mix all of the above ingredients. Turn on low for 2-3 hours, stirring occasionally. Turn slow cooker on warm while serving.

2. Serve with tortilla chips or crusty bread. 

Turkey Sausage Sweet Potato Skillet

Over the past 3 1/2 weeks I have been on a quest to better myself. I am challenging myself to be the best version of me that I can be. "If you're not growing, you're dying" I started with changing my diet. I know I have been posting dessert recipes but I'm not really eating them. I leave that task to my guinea pig co-workers and my oh so hunky fiancé. I found this recipe last week and I loved it so much I've already had to make it again. Enjoy!

Ingredients

- 2 tbsp. extra-virgin olive oil

- 1 lbs. ground turkey (I have been using this amazing turkey sausage I found in the meat section at Publix. I highly recommend using it instead.)

- 1 tsp clove garlic, minced

- ½ cup onions, diced

- ½ cup yellow pepper, diced

- 1 ½ cup sweet potato, diced

- Salt and pepper

- A pinch of red chili flakes

- ½ cup shredded mozzarella cheese (Brad found a delicious mozzarella provolone blend that worked wonderfully)

- Fresh parsley for garnishing

Instructions

1. In a skillet, heat olive oil over medium high heat.
2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.

At this point I put my beef cake love to work and made him chop the veggies. I don't know if that was necessarily the best idea as a sweet potato went flying across the kitchen more than once... lol

I love that man!

     3.Add onions and yellow peppers and cook until onions are gold brown.

     4.Add the sweet potato, chili pepper, salt and pepper.

     5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally.

     6. While the sweet potato is cooking pre-heat the oven to 400 degrees.

     7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the     oven to melt the cheese.

     8. When the cheese melts, remove from the oven and garnish with parsley.

With the clean eating and not drinking my calories I have found an energy within myself that I haven't had in ages. It is so refreshing and I urge you to take that step to take care of yourself.

Recipe Credit- Primavera Kitchen

Trick 'r Treat Pie

 For any of you who don't know... I LOVE Halloween. Over the past couple of weeks every store I've gone to has already started putting out their Halloween merchandise and I couldn't be more of a fan girl about it. So while Halloween is over two months away I couldn't help myself when an opportunity presented itself to me to share my spooky spirit with my co-workers at our office pie contest. I will admit that I myself am not a fan of this combo, I do not like chocolate and apples together. But as I came in second place out of 5 top notch pies I would say other people do not share my opinion. The pie that came in first place was a pot pie so I like to put the spin on it that hey as far as dessert pies are concerned... Mine was number one!!!

This pie is so simple its stupid.

Ingredients

- Pie Crust (I used refrigerated store bought, the two pack box)

- Granny Smith Apples

- Snickers Minis

I highly recommend if you love cooking or baking with apples you purchase the below handy gadget. It makes life so much easier.

Instructions

- Preheat over to 350 degrees

- Unroll one roll of pie crust and spread it evenly on the bottom of  your pie dish.

- Peel and chop up your apples.

- Unwrap a bunch of Snicker minis (don't forget to eat a few to make sure they aren't poisonous)

- Layer apples and Snickers in pie dish until you feel you have the right balance of fruit to candy.

- Unwrap your second roll of pie crust. Now at this point you can do whatever top crust shape or pattern you desire. I had cute Halloween cookie cutters on hand and choose an adorable little bat.

-Bake in the oven at 350 degrees for an hour. Keep an eye on the crust. If it starts to brown too much take it out, cover it in aluminum foil, and throw it back in the oven.

- Take out of the oven, let cool and stuff your.... well... pie hole!

White Chocolate Pistachio Cookies

So its been a long time since I've posted. There have been quite a few changes in my life that have kept me preoccupied. The biggest reason for my absence has been that the oven in the house I bought with my love burns absolutely EVERYTHING!!! After several months of frustration (and laziness on my part) I finally bought an oven thermometer at Target and discovered that my oven temperature is 125 degrees off. Its no wonder everything was instantly blackened. Anywho that's my story and I'm happy to say I'm back. Hope you enjoy my new posts.

***Baker beware these cookies are slightly green! which I know can appear totally unappetizing to some but I swear they are delicious***

Makes 2 Dozen Cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 (3.4oz) box instant pistachio pudding
• ½ tsp salt
• 1 tsp baking soda
• 2 cups flour
• 3/4 cup chopped pistachio nuts
• 1 cup white chocolate chips

For my pistachios I used the shelled variety and spent forever cracking them. At that point there was no effort left in me to chop them so I put them in a sealed plastic baggy and beat the hell out of them with a brand new box of baking soda. So either buy them already shelled or use them as therapy and whack the crap out of them. Only you can decide what works best for you. :)

Instructions

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
3. In bowl of stand mixer beat butter and sugar together until light and fluffy, about 2 minutes.
4. Add in eggs and beat until combined, scraping sides of bowl as necessary.
5. Add in pistachio pudding and mix well, until incorporated, again, scraping sides as necessary.
6. Add salt and baking soda and mix, followed by flour. Beating on low speed until combined.
7. Stir in chopped nuts and white chocolate chips.
8. Drop by heaping tablespoon on lined baking sheet 2 inches apart.
9. Bake for 9-10 minutes until edges are beginning to golden and top are just set.
10. Allow to cool on rack for a few minutes before transferring to a wire rack to continue cooling

At this point I know the cookies are filling up your home with their mouth watering aroma but please use caution and wait till they cool to a reasonable temperature. Do not blame me Veruca Salt if you are impatient and burn your fingers or mouth.

"Don't care how I want it now!"

Recipe credit from cookiesandcups.com

Cashew Brittle aka Crack Brittle

 

Don't fight it.... you know you want it. This brittle is addictive! Try and eat one piece and not eat more, its impossible! Please be careful with this recipe as you could get burned very easily.

Ingredients

1 Cup Butter ( I like to cut them into tablespoon increments)

2 Cups Sugar

1 Cup Light Corn Syrup

1 Cup Water

2- 1/2 Cups Cashews

1/4 Teaspoon Baking Soda

 

* You will need a candy thermometer.

 

First I prep. When making Brittle there is little to no room for error when it comes to temperature and you can't be measuring things out and watching the thermometer it just doesn't work. Take a cookie sheet and line it with parchment paper. This makes for easier cracking and less clean up. In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil stirring constantly.

 

 

 

Reduce heat; carefully stir butter cubes into syrup. This is the part where you will needs a bar stool to sit on cause you're gonna be here a while. Also someone to talk to doesn't hurt either. Cook and stir until the candy thermometer reads 280 degrees ( soft-crack stage) Add nuts; cook and stir until candy thermometer reads 295 degrees.

 

Remove from the heat; stir in baking soda. Immediately pour into prepared cookie sheet. It helps to have help with this as the saucepan and brittle are extremely hot. I would hold the pan and my mom scrapes the brittle into the cookie sheet. Cool; break into pieces. Store in an airtight container.

 

Yields: 2-1/4 pounds

 

*** Also its a must to have your kitchen helper (see below) nudging you with her nose the entire time, the brittle will not come our right if you skip this step!***

 

 

 

 

 





Stuff Your Face Bacon Wrapped Stuffed Jalapenos

 

These are amazingly addictive but super hot! Please don't blame me the next day when your bum hurts cause I warned you :)

 

 

Ingredients:

 

* 22 Jalapenos

 

* 1- 8oz block softened cream cheese

 

* 1 cup grated parmesan cheese

 

* 1 block of white cheddar cheese

 

* 1 package bacon

 

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Halve jalapenos lengthwise removing seeds and membranes. Mix cream cheese and parmesan cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Cut your bacon slices in half. Place a cube of white cheddar cheese on top of the cream cheese mixture and wrap the whole thing in a bacon slice securing with a toothpick. Arrange bacon wrapped jalapenos on your baking sheet. Bake for 15 to 20 minutes until the bacon is crispy. Let cool and enjoy!!

 



Eggplant Parmesan

This was the first time I have cooked eggplant and it came out amazing. For the main dish of dinner it was so filling, meat was surprisingly not missed.

Ingredients

• 1-1/4 eggplant, peeled and thinly sliced
• 3/4 eggs, beaten
• 1-1/2 cups and 2 tablespoons Italian seasoned bread crumbs
• 2-1/3 cups and 1 tablespoon spaghetti sauce, divided
• 3/8 (16 ounce) package mozzarella cheese, shredded and divided
• 3 tablespoons and 1/2 teaspoon grated Parmesan cheese, divide
• 1/4 teaspoon dried basil

1. Preheat oven to 350 degrees F 
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Roasted Garlic Cauliflower

So yummy!

Ingredients

• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

  Directions

1. Preheat the oven to 450 degrees F  Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Portabella Pizzettas

 

OMG delicious and healthy! Love love love!

Ingredients

• 5 ounces fresh chopped spinach
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon dried basil , crushed
• 1/4 teaspoon fresh coarse ground black pepper
• 4 portabella mushrooms (3 to 4 in diameter)
• 1 medium tomato sliced 
• 2 tablespoons butter or 2 tablespoons margarine , melted

Directions:

1.  Finely chop spinach.
2. Combine spinach, cheese, basil, and pepper in a mixing bowl.
3. Heat oven to 350 degrees.
4. Clean mushrooms, remove stems.
5. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
6. Spoon spinach mixture into each cap.
7. Put on the tomato and sprinkle with salt.
8. Bake for 15 min

Roasted Cajun Potatoes

 

These are delicious with a little kick. I did not have shallots so I used a handful of chopped onion. Enjoy!

 

Ingredients

• 2 1/2 pounds medium red potatoes
• 1/4 cup olive oil
• 2 shallots, chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley

  Directions

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
2. Bake, uncovered, at 450 degrees  for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Sex in a Pan

 This came out super amazing! 

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 cup finely chopped pecans
• 1/2 cup butter, melted
• 1 (8oz) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup whipping cream
• 1 (3.9oz) package instant chocolate pudding mix
• 1 1/2 cups milk
• 1 (3.4oz) package instant vanilla pudding mix
• 1 1/2 cups milk

  Directions

1. Preheat oven to 325 degrees 
2. In a small bowl, mix together flour and white sugar. Add chopped nuts if desired. Stir in melted butter or margarine until all ingredients are combined. Press mixture into a 9x13 inch pan.
3. Bake in preheated oven for 15 minutes. Allow to cool.
4. Beat together cream cheese and confectioners sugar until smooth. Spread over cooled crust.
5. Whip cream until stiff peaks form. Spread half of whipped cream over cream cheese layer. In a small bowl, whisk together chocolate pudding mix and 1 1/2 cups milk until smooth. Pour over whipped cream layer. In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. Pour over chocolate layer. Top with remaining whipped cream. Chill overnight.

Pierogi Dough

 Home made pierogies are the greatest! I don't think I'll ever buy store bought again.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1/4 teaspoon baking powder
• 1 cup warm water
• 1 egg, beaten

  Directions

1. In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
3. Cover dough and let rest for 2 hours. Roll out and fill as desired.

Chili

I love Wendy's chili and this is my homemade way better version of it. Enjoy!

Ingredients

• 1 pound freshly ground beef 
• 1 pound ground sausage
• 4 cups (1 quart) tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans
• 1 (15-ounce) can chili beans
• 1 medium onion, chopped (about 1½ cups)
• 1/2 cup celery, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup chili powder
• 1 teaspoon cumin 
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper 

Instructions

In a frying pan, brown the ground meats. Put the meat and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.

Pumpkin Cheesecake

This is my super freaking blow your mind amazing pumpkin cheesecake. I almost debated not sharing this recipe its that freaking awesome. Maybe making it my legacy or something but anywho I decided to be nice lol.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees
2. Combine the graham cracker crumbs,2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate 5 to 6 hours or overnight. Best overnight.

Best Steak Marinade in Existence

Well I honestly don't think this recipe title is correct. Yes it was delicious but not at all what I expected. Next time I'm going to try marinating it for 24hrs. Sorry for no photo I was too eager to eat that I forgot to take one. Well I'll let you take it from here and decide for yourself. Enjoy.

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon dried minced garlic 

Directions

1. Place all ingredients in a blender. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Hot Spinach and Artichoke Dip

This will blow your mind!

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup mayonnaise
• 1 (4.5 ounce) can chopped green chiles, drained
• 1 cup Parmesan cheese
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• 1/4 cup canned chopped jalapeno peppers, drained
• 1 (10 ounce) box frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, cheeses, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
3. Bake in preheated oven until slightly browned, about 30 minutes.

Who me?

So if you've been following my recipes maybe (just maybe) you've thought to yourself who is this woman who is sooo in touch with all that is ultimately delicious? Well here is a little info....

{a} Age - 25 ugh getting way too close to eek! 30!

{b} Bed size - King and somehow there is still not enough space

{c} Chore you hate - Dishes. dishes. dishes.

{d} Dogs - Sadly none. Recently I did just lose the greatest dog ever. My Floppy girl.

 

{e} Essential start to your day - Water

{f} Favorite color - Every color!

{g} Gold or silver - White Gold.

{h} Height - 5'5"

{i} Instruments you play-0

{j} Job title - Cash Office Coordinator

{k} Kids - Some day but nooooooo time soon. For now I have my friends baby, 

The Salt Life Ton

 

{l} Live - in Cape Coral Fl

{m} Maiden name - Boo still a maiden!

{n} Nicknames - T

{o} Overnight hospital stays - None.

{p} Pet peeve - Ignorance and Peoples general lack of respect for other people.

{q} Quote - "Frankly, my dear, I don't give a damn" - Rhett Butler

{r} Righty or lefty - Righty

{s} Siblings - Zero! Thankfully.

 

{t} Time you wake up - Exactly when my alarm goes off. I'm too paranoid of being late to trust the snooze button.

{u} University attended - Edison College

{v} Vegetables you like-Cucumbers, Broccoli, Carrots, Onions (cooked), Lettuce, Corn, Sweet Potatoes, Potatoes, Celery

{w} What makes you run late - I'm always on time

{x} X-rays you’ve had - dental

{y} Yummy food - Cheese! Breads and Sauces. Sauces do me in all the time.

{z} Zoo animal favorite - Giraffe!

Mini Shepherds Pie

Sorry no picture!

Ingredients

• 1-1/4 large potatoes, peeled and cubed
• 1 teaspoon butter
• 1 teaspoon finely chopped onion
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese
• salt and pepper to taste
• 1-3/4 carrots, chopped
• 1 teaspoon vegetable oil
• 3/8 onion, chopped
• 5 ounces lean ground beef
• 2 teaspoons all-purpose flour
• 1 teaspoon ketchup
• 1/4 cup beef broth
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 350 degrees F
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of pie. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Mini Apple Pie

• 1 tablespoon unsalted butter
• 1 teaspoon all-purpose flour
• 1-1/2 teaspoons water
• 1 tablespoon white sugar
• 1 tablespoon packed brown sugar
• 1 Granny Smith apples - peeled, cored and sliced
• cinnamon 

1. Preheat oven to 350 degrees Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Fill mini crust with apples, mounded slightly. Sprinkle cinnamon over apples. Gently pour the sugar and butter liquid over the apples
3. Bake