Favorite recipes

September 12, 2012: Fall Pintrest Recipes to Try

We’ve had the windows open all week, and it’s been absolutely wonderful! The mornings finally have a slight chill in them, and each morning I just want to take my son outside and run (which we’ve done each day this week!). I keep looking at the trees and I don’t see much color yet, but I know the leaves will explode in red, yellows and oranges very soon.

I’ve started pinning fall recipes, and I can’t wait to try them out! We’re going to go to the store today, so I’ll be sure to pick up some canned pumpkin, pumpkin spice, and who knows what else. Here are some of the recipes I’ve recently pinned and want to try out in the next few weeks:

Pumpkin Spiced Oatmeal Pecan Cookies
Hearty Chicken Stew with Butternut Squash and Quinoa
Butternut Squash Gnocchi in Fontina Cheese Sauce with torn Spinach leaves and Parmesan
Brie and Apple Tarts


What are your favorite fall recipes?


April 4, 2012: Earl Grey tea scones

As promised, here is my Earl Grey tea scones recipe. It’s really quite simple, and they have a nice hint of Earl Grey…perfect for a brunch, a baby or bridal shower, or afternoon tea!


  • 2 ½ cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ⅓ cup butter
  • 2 eggs, beaten
  • ½ cup milk or heavy cream
  • ¼ cup brewed Earl Grey tea
  • 4 Earl Grey tea bags
  • Additional sugar for sprinkling
  • Additional milk for brushing


1. Preheat oven to 400° F.

2. Heat ¼ cup of water to a boil. Add two Earl Grey tea bags and let seep for 5 minutes. Set aside and allow to cool.

3. Empty remaining 2 Earl Grey tea bags into a coffee grinder and mix until the tea resembles a semi-fine dust.

4. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, salt, and ground up tea (about 1½ tsp). Using a food processor, add in butter and combine until mixture resembles coarse crumbs. Pour mixture into a large bowl and make a well in center of flour mixture. Set aside.

5. In a medium bowl combine eggs and ½ cup milk or heavy cream. Slowly whisk in ¼ cup brewed tea, a bit at a time.

6. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened.

7. Turn dough out onto a lightly floured surface. Knead dough (about 10 to 12 strokes) by folding and gently pressing until nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 8 wedges and repeat with remaining dough.

8. Place scones on an ungreased baking sheet. Brush scones with milk or heavy cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; best when served warm.

Yields 16 small scones.

*Recipe adapted from Better Homes and Gardens New Cookbook scones recipe

March 19, 2012: Non-maple syrup

I made this recipe on Saturday, and I have to admit, it is quite delish. If you don’t have maple syrup or maple extract, this is a yummy alternative! Also, I did go a little light on the spices, so I may add a bit more cinnamon and allspice next time. Here’s the recipe:


  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ½ nutmeg
  • 2 whole cloves
  • 1 cup water
  • ⅛ cup light corn syrup


Whisk all ingredients together in a small saucepan over medium heat. Allow mixture to simmer, stirring often until the mixture reaches a syrupy yet slightly runny consistency, about 20-30 minutes (it will thicken slightly as it cools). Remove cloves and serve over warm pancakes or waffles with butter. Store in refrigerator and reheat in microwave whenever you need to use it. Lasts at least 3 months. Yields ¾ – 1 cup.

Note: It is easy to let it simmer and whisk every few minutes while getting pancake or waffle batter together.

March 12, 2012: Chocolate chocolate chip cookie dough

I made this recipe the other day, except I substituted chopped semi-sweet baker’s chocolate for the white chocolate chips. This is sooooooo yum. I’ve eaten it straight out of the freezer and as a huge baked cookie with vanilla ice cream. It’s simply fantastic in all forms. Give it a try!

February 21, 2012: Homemade Greek yogurt in a crockpot

When I was visiting my friends in Atlanta last summer, I went to a Greek yogurt-making party that was hosted by my second mama (a best friend’s mother). She shared this recipe with us, and I have wanted to try it ever since last July. Well, last week I finally got around to making it, and it turned out wonderfully! I was really surprised how much it tasted like yogurt purchased from the store. Because I was able to get the milk on sale (and with a coupon) for $1.50, I was able to get a week’s worth of yogurt for that price! The recipe says it makes about 4 ½ cups yogurt, but I think it may have been a little more than that for us. You should give it a try if you haven’t already…it’s so easy to make!

Do any of you have a different yogurt recipe you’ve tried and liked?

Note: I didn’t have any raw honey (or any honey for that matter) on hand, so I just used two packets of Truvia.

Straining the yogurt to make it extra thick and creamy.

The finished product!

February 11, 2012: Baked bacon and apple cheesy pasta

I think this may be one of my favorite recipes. And I think I just might make it again next week. I devoured it. Rafe devoured it. And I think Johnny devoured it, too. If you are in need of some good comfort food, then this is your recipe! Without further ado, here it is:

Time: 40 mins   Servings: 4


  • 2 C dried pasta (I used penne)
  • 1 (12 fl oz) can evaporated milk
  • 2 Tbsp flour
  • 1 ½ C shredded cheddar cheese, plus extra for topping
  • ½ Tsp onion powder
  • ½ Tsp dried parsley
  • 4 bacon slices, cooked and crumbled
  • ½ apple, chopped
  • Salt and pepper, to taste


Preheat oven to 350°.

Put pasta on to boil and cook until al dente. Cook bacon until crisp; crumble, and set aside. Chop apple, set aside.

Meanwhile, add can of evaporated milk into small saucepan on medium heat. Add cheese, and whisk until mostly melted. Add flour, onion powder, parsley, and whisk until combined and thickened. Add salt and pepper to taste.

Pour al dente pasta, bacon and apple  into the cheesy saucepan and combine. Pour mixture into a casserole dish, add extra cheese for topping and cook in oven until cheese is melted and starting to brown on top. Remove from oven and let sit for 5 minutes. Serve with steamed veggies or a salad. Enjoy!

January 31, 2012: Poor Girl’s Tea Latte

I am an avid coffee drinker, however this morning I was really craving a tea latte. The only tea lattes I have had are chai, so I’m not sure if this tastes “right,” but it’s yummy and definitely worth a try!


  • Two Earl Grey teabags (I was out of Earl Grey, but had Twinings Breakfast on hand, so that’s what I used)
  • A cup of milk (approximately)
  • 1/2 tsp vanilla extract (vanilla flavored syrup would be better)
  • Sugar or sweetener, to taste


  • Boil water and pour into a mug making it half full.
  • Place teabags in mug and allow to steep for 3-5 minutes.
  • In the meantime, add vanilla to milk and heat on the stovetop, whisking until milk is warm and foamy. (I used a steamer attachment I have on my espresso maker, but I will probably often use the stovetop method because it is less cleanup).
  • Remove teabags from mug and pour milk, adding foam on top.


January 27, 2012: Sister Jess’s Black Bean Burritos

You’ll have to forgive me that I don’t have a beautiful photo of a nicely assembled black bean burrito to show you…I had just gotten back from a long run (well, long for me!) and was too ravenous to pause and take a photo, not to mention my photos are full on my phone and I need to upload them to my computer. So, instead you get the leftovers piled into a freezer bag for an easy pre-made meal…I know it’s not as appetizing, but I promise this is so good, and the picture does not do it justice. Here’s my sister’s recipe:


  • 2 Tbsp oil
  • 2 Cups chopped onions
  • 4 Cloves garlic, chopped
  • 1 Tsp cumin
  • 3 Tsp chili powder
  • 6 Cups cooked rice (about 2 cups uncooked)
  • 2 Cans black beans (about 3.5 cups)
  • 2 Cups frozen corn
  • Salt to taste


Heat oil, chopped onions and chopped garlic into a skillet. Once onions are translucent, add cumin, chili powder, rice, black beans and frozen corn. Serve once it’s heated through.

You can serve this plain, with sour cream and cheese on a tortilla or with tortilla chips and a veggie, which generally can make it last for more than one meal. Since we have such a small family, I was able to make enough for at least two dinners, if not three.

Side note: I added about 1/8 cup chopped cilantro to the rice, and also added Tabasco sauce to taste. This is delicious!

January 17, 2012: Roasted Poblano Corn Chowder

As I was planning my menu this past Saturday I saw a recipe on Epicurious.com for a Poblano Corn Chowder recipe. This recipe was my inspiration, however what I actually did is a bit different. Here’s my recipe:


  • 2 cans creamed style corn
  • 1 can corn kernels, drained
  • 2 poblano peppers, roasted and chopped
  • 4 (small) celery stalks, chopped finely
  • 1 medium onion, chopped
  • 1/4 cup chopped carrot (I used pre-shredded carrots and just ran my knife over it a few times)
  • 2 tbsp butter
  • 1 tsp olive oil
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tbsp flour
  • 1/2 cup cilantro, chopped
  • 1/4 tsp cayenne pepper
  • 1/2 tsp white sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pepper to taste


Wash and then place the two poblano peppers on a baking sheet and place under the broiler, turning with tongs until mostly blackened. Once blackened, immediately place peppers in a plastic zip-able bag and let sit for about 15-20 minutes. Take peppers out of bag and peel the skins off. Chop the tops off, slice open, and scrape seeds out of pepper. Roughly chop the peppers.

Chop up onions, celery and carrots. Put them in a stockpot with melted butter and olive oil. Sauté  until the onions are transparent, then add the chopped peppers. Sauté for a few minutes, add chicken broth, 2 cans of creamed corn and 1 can of corn kernels. Whisk 2 tbsp flour with cup of milk, then add to stockpot. Finally, add chopped cilantro. Serve as is, or with sour cream.


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