The Awesomest Blueberry Muffins

I know I have said it before, but I get excited for berry season every year.   These muffins are one of the main reasons for my excitement.  I have even made these with fresh blackberries.  Yum!

This recipe has been a family favorite of ours for several years.  I can’t begin to count the number of times I have made these.  They are simple, delicious and perfect. 

You know the big yummy muffins you  can get from Costco.  These muffins give the Costco muffins a run for the money.

The Awesomest Blueberry Muffins
Recipe type: Muffins, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 3 cups minus 2 Tbsp flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • heavy pinch of salt
  • dash of nutmeg
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain yogurt
  • 2 cups fresh blueberries
  • softened butter for muffin tins
  • turbinado sugar
  1. Preheat oven to 385 degrees.
  2. In a large bowl sift flour, baking soda, baking powder, salt and nutmeg.
  3. In another large bowl whisk together sugar, oil, vanilla, egg and yogurt.
  4. Add the dry ingredients and stir to the count of ten.
  5. Add the blueberries and stir 3 times.
  6. Scoop the batter into well buttered muffin tins or paper cups.
  7. Sprinkle each muffin with turbinado sugar. (Brown sugar may be used instead)
  8. Bake 20-25 minutes and allow to cool before eating.

Recipe Source:adapted from  The Pioneer Woman

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Fried Ice Cream Sundae

Here is a yummy and easy summer time dessert for you.

Fried ice cream is so delicious but I hardly ever order it at a restaurant because by the time I am finished eating a whole bowl of chips and salsa and my entree I am way to stuffed to even think about dessert. 

I have been wanting to attempt to make fried ice cream at home for a while now but after my oldest son tried making it in one of his classes at school and it failed misserably I was wondering if I should even attempt it. 

I have come up with the perfect solution.  You don’t have to fry the ice cream at all.  Just whip up a delicious concoction of cornflakes, butter, sugar and cinnamon toast it in the oven and layer it with ice cream and caramel.  Don’t forget to add some whipped cream and a cherry on top and you have a delicious fried ice cream sundae without the horrors of melting a ball of ice cream in the fryer. 

This could not be simpler or more delicious.  Perfect for summer!

Fried Ice Cream Sundae
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 T butter
  • 2 T sugar
  • 1 t cinnamon
  • 2 C cornflakes
  • vanilla ice cream
  • caramel icecream topping
  • whipped cream
  • cherries for garnish (optional)
  1. Mix melt the butter.
  2. Combine the sugar cinnamon and cornflakes in a large bowl.
  3. Pour melted butter over the top and stir to coat all the cornflakes.
  4. Spread onto a cookie sheet and bake at 350 degrees 8-10 min.
  5. Cool completely.
  6. In a parfait dish layer cornflake mixture, caramel topping and icecream.
  7. Top with whipped cream and a cherry.

Recipe Source: Chick-food Creation

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Perfect Pizza Sauce

Okay, so I have been trying to come up with a good pizza sauce recipe because I love making pizza at home.  I came up with a pretty good recipe and then I saw this one over at Mels Kitchen Cafe.  Well, I scratched the one I came up with and only use Mels recipe now.  It is perfect for dipping these breadsticks in. 

If you like it a little spicier, like I do, you can add a little more red pepper flakes. 

This is so delish I tend to eat it by the spoonfull.


Perfect Pizza Sauce
Recipe type: Main Dish
Prep time: 
Total time: 
  • 1 14.5 oz can diced tomatoes
  • 1 small can tomato paste
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic salt
  • pinch of red pepper flakes (optional)
  1. Puree all ingredients in a food processor or blender.

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Parmesan Breadsticks


These breadsticks are a staple at our house.  My kiddos get very excited for spaghetti night because they know these bread sticks will be right along side it.  The best part is, they are super quick and easy to make.

I have changed this recipe a little over the years since a friend gave it to me.  I was eating dinner at an Italian restaurant and they had some yummy breadsticks similar to these.  That is when I realized that these were lacking something.  I added some oregano to the topping and now I don’t make them without it.  Except now I seem to have an obsession with oregano, it goes into everything I make lately.  Do you ever do that?  Get on a food kick where you can’t get enough of something?  Right now for me that something is oregano. 

The dough is pressed into a sheet pan then scored with a pizza cutter so you can break apart the breadsticks after baking.

Then it is topped with a buttery parmesan cheese topping and baked until golden brown.

Be careful, these can be very addicting.  I have made two pans for dinner and they all dissapeared in a flash.

Parmesan Breadsticks
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 1½ C steaming hot water
  • 1½ Tbsp. active dry yeast
  • 1½ Tbsp. sugar
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • 4-5 C all-purpose flour
  • 1 stick melted butter
  • ¼ C parmesan cheese
  • ½ Tbsp. garlic powder
  • 1 tsp. dried oregano
  1. Disolve yeast and sugar in hot water. Whisk to get a good poof.
  2. Allow to activate while you measure the other ingredients.
  3. Add 3 cups flour, and the salt to mixing bowl. Mix together with a spoon.
  4. Once yeast is bubbly pour into flour mixture.
  5. Add the olive oil at this time also.
  6. Mix until smooth with an electric mixer.
  7. Add in the additional flour 1 cup at a time until you have a nice soft dough.
  8. Knead by hand 10 min or switch to a dough hook and mix with mixer 5 min.
  9. Dough should not stick to your hands or be too dry to roll out.
  10. Cover and let rise until almost double in size. About 30 min.
  11. Preheat oven to 375 degrees F.
  12. Baste a 13X17 inch sheet pan with a little of the melted butter.
  13. Roll the dough into a rectangle and transfer into the pan pressing the dough into the corners.
  14. Score the dough into 32 breadsticks with a pizza cutter by cutting 15 1 inch cuts across the width of the pan and one cut lengthwise through the center.
  15. Make the topping by combining the parmesan cheese, garlic powder and oregano in a small bowl.
  16. Brush the breadsticks with the remaining melted butter and sprinkle the topping evenly over the top.
  17. Cover and let rise 10 - 15 min.
  18. Bake for 20 min. or until golden brown.
  19. Remove from oven and cut along scored lines with pizza cutter.

Recipe Source: adapted from my friend Melissa.

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Sweet Potato Quesadillas

Happy Cinco de Mayo!

I am one of those gals who keeps cookbooks on her nightstand for a little light reading before bed.  I checked out a cookbook called SOS! the Six O”Clock Scramble to the Rescue from the library a couple of months back and found this recipe.  I copied it down and added it to my ever growing pile of recipes to try but I could not forget about it.  I finally dug through my stack yesterday and realized I had everything I need to make these so I made them for myself for lunch.  They were everything I hoped they would be.

Sweet potatos are one of my most recent obsessions.  I know they are usually considered a fall vegetable but they are so healthy for you and available year round I see no reason to wait until fall to enjoy them.  In fact Cinco de Mayo seems perfect!

Sweet Potato Quesadillas

Recipe type: Appetiser, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Tbsp vegetable oil
  • 1 small yellow onion diced
  • 1 tsp minced garlic
  • 2 medium sweet potatoes, peeled and grated (about 4 cups)
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp salt, I added a little more
  • 8 medium (soft taco size) flour tortillas
  • 2 cups shredded cheese (Monterey Jack, Pepper Jack or Cheddar)
  • 1 cup salsa
  • 1 cup sour cream
  1. In a large nonstick skillet over medium heat, heat the oil.
  2. Sautee the onions until soft, about 5 min.
  3. Add the garlic the last minute of cooking.
  4. Stir in the grated sweet potatoes and the spices.
  5. Cook covered 10 minutes, stirring frequently.
  6. To assemble, spread ⅓ to ½ cup of the sweet potato filling on half of each tortilla and top with cheese.
  7. Fold the tortilla over to make a half circle.
  8. Heat a non stick pan or grill pan over medium heat.
  9. Melt a little butter in the pan.
  10. Cook the quesadillas on each side until crispy.
  11. Cut into wedges and serve with salsa and sour cream if desired.

Recipe source: adapted from SOS! The Six O’Clock Scramble to the Rescue

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Green Chilli Chicken Enchiladas with Corn Crepes

Wow!  That about sums up this dish. 

My husband’s  favorite food is Mexican food, and he was blown away when he tasted this.  At first he was speachless then he said, “this is the best thing you have made all year”.  He also said I am not allowed to make enchiladas with tortillas again.  This was so good I made it twice in a week.  That never happens.

I followed this recipe for the corn crepes but subbed cornstarch for the flour to make it gluten free for my sister.  We enjoyed eating them with whipped cream and strawberries.  She is a crepe lover like me and really enjoyed these. 

I used my own green chilli enchilada recipe with the corn crepes and they were divine.   This recipe makes a lot so if you are not feeding an army you could easily half it.  Cinco de Mayo is just around the corner and this would be the perfect dish for your celebration.

Green Chilli Chicken Enchiladas with Corn Crepes
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 large onion diced
  • 2 T butter
  • 2 lbs cooked shredded chicken
  • 1 C sour cream
  • 1½ t cumin
  • salt and pepper to taste
  • Sauce
  • 27 oz can Los Palmos green chilli enchilada sauce
  • 1 c sour cream
  • 1 c chicken broth
  • Corn Crepes
  • 4 eggs
  • 2 Tbsp cornstarch
  • 1 c Masa Harina
  • ½ t salt
  • 2 Tbsp vegetable oil
  • 1½ C milk
  • For topping the crepes
  • Monterey jack cheese
  1. Throw the butter and diced onions into a large pan and cook until the onions are translucent.
  2. In a large bowl combine shredded chicken, cooked onions, sour cream, cumin and salt and pepper to taste.
  3. for the Sauce
  4. In a large bowl combine the green chilli enchilada sauce, sour cream and chicken broth.
  5. For the Corn Crepes
  6. In a blender comhbine the crepe ingredients. Heat a 10 inch skillet over medium heat. Coat the pan with butter or cooking spray. Add about ⅓ cup of the crepe batter to the pan and quickly swirl the pan to coat the bottom of the pan with the batter. Cook until the edges start to curl up then flip the crepe over. Cook just long enough on the second side to get a little color. Continue until batter is all gone. This should make about 12-8inch crepes.
  7. To assemble the enchiladas pour enough sauce in a casserole pan to cover the bottom. Spoon about ⅓ cup filling into each crepe. Place seem side down in the pan. Finish filling all crepes. Pour the remaining sauce over the top of all the filled crepes. Top with shredded monterey jack cheese. Cover with foil and bake at 350 F oven for 30 min until bubbly. Remove foil and turn broiler on until cheese is slightly brown. This makes 12 very large enchiladas.

Crepe recipe source: adapted from

Enchilada recipe source:

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Pina-Colada Cupcakes

I sort of have an obsession with coconut lately.  I didn’t used to particularly care for it, I dont know if it was a texture thing or what, but it seems like lately I can’t get enough of it. 

When I saw this recipe on cupcake project I knew I needed to make these.  They were so good, and since half of my kiddos do not yet share my obsession with coconut, there was plenty to go around.    I did modify the recipe a bit by leaving out the rum in the origonal recipe and subbing rum extract instead.  I just added a little more coconut milk to make up for the lost moisture.

The frosting recipe is doubled so you will have plenty of frosting.  If you don’t like as much frosting as I do you can half the recipe below, but I say the more frosting the better. 

I hope you will enjoy these.   I certainly did, and cannot wait to make them again.

Pina-Colada Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 C + 2 Tbsp. coconut milk
  • ¼ C pineapple juice
  • 1 tsp vanilla
  • ¼ tsp rum extract
  • 1½ C all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ C butter, room temp.
  • 1 C + 3 Tbsp sugar
  • 3 large eggs
  • 1 C shredded coconut
  • 1 C crushed pineapple
  • Coconut Cream Cheese Frosting
  • 2- 8oz pkgs cream cheese
  • ½ C butter
  • 4 C powdered sugar
  • 3 Tbsp coconut milk
  • splash of coconut extract (optional)
  1. For the cupcakes:
  2. In a small bowl combine coconut milk, pineapple juice, vanilla and rum extract.
  3. In a medium bowl, whisk together the flour, baking soda and salt.
  4. In a large bowl beat butter and sugar until light and fluffy.
  5. Add eggs one at a time to the sugar mixture. Beat well after each addition.
  6. Fold in the coconut and pineapple.
  7. Fill cupcake cups ¾ full.
  8. Bake at 350 for 20-25 min.
  9. For the frosting
  10. Bring cream cheese and butter to room temperature.
  11. Beat together until light and fluffy.
  12. Mix in powdered sugar gradually.
  13. Mix in coconut milk and extract if using.
  14. You are ready to frost.
  15. After cupcakes are frosted sprinkle with toasted coconut.

Posted in Desserts | 1 Comment

Mickey and Minnie Treats

This post was inspired by our recent trip to Disneyland. They sell these treats in the shops at Disneyland, and like everything else they were a bit pricey, but I knew I could make them at home. The kids loved helping me and decorating their own.

On our last day at Disneyland all the kids headed to the Toy Emporium to pick their souvenirs and I headed to the cooking section. I knew I needed this cookie cutter.

The little handle allows you to put it on the griddle for pancakes, which Cody made within two days of returning home. If you would like to get one for yourself I have seen them on Amazon and Ebay.

I made Minnie by cutting a piece of fruit roll-up into a rectangle and pinching the center together for the bow.  I placed it on the chocolate while it was still wet so it would stick.   She is so cute! Continue reading

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Black Bean Burgers

I love the motivation that comes with the new year to eat better, exercise, and get organized. It’s like a fresh new start and I am always super excited to make-over my life. Usually I loose momentum by the time Valentines day hits though. I was talking to a friend recently who said she always makes tons of goals in the new year and then becomes overwhelmed trying to keep up with it all. This year she decided to focus on one thing at a time. When she feels like she has reached that goal she will move on to another one. The funny thing is, when you change one aspect of your life it automatically changes others. Win, Win!

I decided to focus this year on eating healthier. No, that doesn’t mean no more deserts. It just means I am on the lookout for more healthy recipes to add into the rotation.

This Black Bean Burger is a nice healthy alternative to your average hamburger. Anything with avocado on it wins in my book. You can top it any way you like. (I like cheese, salsa and avocado)

Black Bean Burgers
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Delicious Black Bean Burger
  • 2 cans black beans, rinsed and well drained
  • ⅓ cup dry bread crumbs
  • 1 small onion, diced and caramelized
  • ⅓ serrano pepper, seeds removed, diced
  • ¼ cup finely chopped cilantro
  • 1 Tbsp. lime juice
  • 1 garlic clove minced
  • Salt
  • Pepper
  • 3 Tbsp. vegetable oil
  • 6 hamburger buns
  • 6 slices pepperjack cheese
  • salsa
  • avocado
  1. In a food processor or blender pulse 1 can beans with bread crumbs, cilantro, lime juice and garlic until a coarse puree forms.
  2. Transfer to a bowl.
  3. Stir in whole beans, caramelized onions and serrano peppers.
  4. Form into 6 patties.
  5. Heat oil in a skillet over medium heat.
  6. Cook about 5 minutes, turning once.
  7. Top with cheese and transfer to a 350 degree oven.
  8. Bake 5 minutes until burger is firm and cheese is melted.
  9. Serve with hamburger buns and toppings.


This is also delicious served with chipotle mayonnaise.

Chipotle Mayonnaise
1/2 cup mayonnaise
2 chipotle chiles in adobo sauce
1 Tbsp. adobo sauce
Finely chop chiles and combine with adobo sauce and mayo. Slather on hamburger buns.

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Peanut Butter Balls

I am finally getting around to posting another Christmas recipe.

We had a cookie exchange with our Bunco group and I couldn’t decide on a cookie to make so I made Peanut Butter Balls and Cheesecake Balls.  I figured you can’t go wrong with peanut butter and chocolate.   I guess I was right because two other people showed up with peanut butter treats.


I have now made these two years in a row for Christmas treats and they are quickly becoming one of our favorite Christmas traditions.

Peanut Butter Balls
Recipe type: Christmas, Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6
Yummy Peanut Butter Balls
  • 1 16 oz. jar creamy peanut butter
  • 1 c butter, softened
  • 16 oz. powdered sugar
  • 2 cups chocolate chips
  • 2 Tbsp. shortening
  1. Beat peanut butter and butter until creamy.
  2. Gradually add the powdered sugar.
  3. Chill about 1 hour or until easily rolled into 1 inch balls.
  4. After rolling into balls, place in refrigerator to chill again while you melt the chocolate.
  5. In a glass bowl microwave chocolate and shortening 30 seconds.
  6. Stir and mircrowave 30 seconds more.
  7. Stir again and keep microwaving in 30 second intervals, stirring between until chocolate is all melted and smooth.
  8. Dip the peanut butter balls into the chocolate and roll around with a spoon until coated on all sides.
  9. As you lift the ball out let some of the chocolate drip off.
  10. Place on wax paper to harden.
  11. After the chocolate has hardened store in an airtight container in the refrigerator.


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