Category: Recipes

Ooey Gooey Cinnamon Roll Recipe

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Back To School means TONS of baking here in my home, and there’s nothing better than starting the day off with some fresh, homemade cinnamon rolls.  I have fallen in love with a Paula Deen recipe I found, and I thought I’d share it with all of you for the best Back To School breakfast yet.

Ingredients:

Dough:

  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour

Filling:

  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water

 

Directions

Heat oven to 350 degrees F.

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In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

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When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

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Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

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Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

 

If you’re looking for a great homemade breakfast, these cinnamon rolls are absolutely going to be your family’s favorite treat.  Make them ahead the night before, and let them do their final rise in the fridge.  Take the cinnamon rolls out of the fridge in the morning when you turn your oven on to help them reach room temperature before baking.  (Taking them out just as you’re setting the oven or even slightly before is important!  The center of the rolls will stay cold and not cook properly if you don’t let them come to room temperature or close to it.)

I hope you all try out this delicious cinnamon roll recipe with your families and see how quickly it becomes a dish the entire family will love.

 

Back To School Baking With Stevia In The Raw #Review #Giveaway

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Back To School usually means one thing…Fall is just around the corner and us moms can’t wait to fire up the oven and get to baking!  If you’ve followed my blog for even a short amount of time, you’ll know that I LOVE baking, and what better way to spend my time now that all three of my kids are in school?  After going on a weight loss journey last year and losing 55 lbs, I have become pretty conscious of my caloric intake, and baked goods are usually off the table.  Thanks to Stevia In The Raw, I can enjoy my favorite pastime even more, and actually indulge in the sweet treats I’m baking!

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With all of the Back To School baking, you’ll want to make sure you’ve got plenty of Stevia In The Raw on hand, and the Bakers Bag is the perfect size!  Stevia In The Raw measures cup for cup, just like sugar.  So go on, bake a pie, whip up a sauce…cut the calories in all of your favorite recipes this BTS season!

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What better way to start the day thank with homemade Cranberry Pecan Breakfast Buns?  Stevia In The Raw has an AMAZING recipe that the whole family will love.

 

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup plus 2 tbsp Sugar In The Raw, divided
  • 1/4 cup Stevia In The Raw
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 stick cold unsalted butter, cut into cubes
  • 3/4 cup plus 2 tbsp 2% milk, divided
  • 1 tsp vanilla
  • 12 ounces fresh or frozen cranberries
  • 1 cup powdered sugar, sifted,
  • 1/3 cup chopped toasted pecans

Preparation

In a large bowl, combine flour, 2 tablespoons Sugar In The Raw®, 2 tablespoons Stevia In The Raw®, baking powder, and salt. Using your fingers, work butter into flour until crumbly. Stir in ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.

In a medium saucepan, combine cranberries, ¼ cup Sugar In The Raw®, and 2 tablespoons Stevia In The Raw®. Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes. Transfer to a bowl to cool completely.

Preheat oven to 400°F. Place dough on a lightly floured work surface and roll out into a 16×12” rectangle. Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly. Cut crosswise into 9 rolls, place in buttered 8” round or square baking pan. Bake until browned, about 40 minutes. Let cool in the pan 5 minutes.

In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls. Sprinkle with pecans and serve warm.

 

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Ready to try another delicious Stevia In The Raw Recipe?  Apple Pie Streusel Cake is another crowd-pleaser that your family will love.

 

 

 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 3 tsp cinnamon, divided
  • 1 1/2 cups (3 sticks) cold butter, cut into pieces
  • 5 medium tart apples, peeled, cored, and thinly sliced
  • 1/4 cup Stevia In The Raw
  • 2 tbsp cornstarch

Preparation

Heat oven to 350°F. In a large bowl of a food processor fitted with blade attachment combine flour, brown sugar and 2 tsp. cinnamon. Pulse until well combined. Add butter slowly, pulsing between additions, until pea-sized pieces form. Press 1/2 of the mixture in an ungreased 9-inch springform pan; set remaining mixture aside.

Place apples, Stevia In The Raw®, cornstarch and remaining 1 tsp. cinnamon in a large bowl; stir to combine. Place apples in prepared springform pan. Evenly sprinkle the remaining mixture over apples.

Place springform pan on baking sheet with sides. Bake 60 to 70 minutes until top is golden. Remove from oven. Run knife around the edge of pan; let cake cool completely. Remove springform ring just before serving.

 

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Back To School in our home is all about after-school snacks, and a favorite among my kiddos is chocolate chip cookies.  But sometimes, when you live in Arizona, it’s just too hot to bake for a little while into the school season.  I thought it would be super fun to share an EDIBLE COOKIE DOUGH recipe I make using Stevia In The Raw, so not only do the kids get to enjoy…but this mama does too!

Ingredients

  • 1/4 cup plus 2 tbsp Stevia In The Raw
  • 1/8 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 cup plus 2 tbsp all-purpose flour
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 1 tbsp whole milk
  • 1/4 cup chocolate chips

Preparation

In a small bowl, mix together Stevia In The Raw, brown sugar, and butter.  Add in the flour, salt, vanilla, and milk and mix until combined.  Stir in the chocolate chips and serve immediately or chill.

There are so many ways to enjoy your Back To School baking, and Stevia In The Raw wants to make sure you can bake your butt off too!

***GIVEAWAY***

Stevia In The Raw has been generous enough to sponsor a giveaway!  One lucky winner will receive a Stevia In The Raw Bakers bag, as well as a $25 VISA gift card to make sure you have all you need to bake, bake, bake!  Giveaway will begin 08/16/17 at 9:00 pm EST and will end 08/23/17 8:59:59 pm EST.  Winner will have 48 hours to claim their prize or another winner will be chosen.  All giveaway entries will be validated.  Winners are randomly selected.  Click the link below to enter:

Click here to enter the Stevia In The Raw giveaway!!

Remember that ALL mandatory entries must be completed…failure to complete mandatory tasks, or submitting tasks that aren’t complete will disqualify you.

 

***I received the product free to me in exchange for my honest and unbiased opinion, as well as a gift card to help facilitate the review***

5 Ingredient Very Berry Cheesecake Dump-Cake

 

If you’re like me, then you LOVE simple recipes that deliver delicious results with minimal dirty dishes.  Summertime is my favorite time of year to make berry anything, and this 5 ingredient Very Berry Cheesecake Dump-Cake will be a crowd pleaser in your home for sure!

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Ingredients:

  • One bag (16 oz) frozen blackberries, thawed and drained
  • One box yellow cake mix
  • One can strawberry pie filling (21 oz)
  • 6 ounces of cream cheese, cut into small pieces
  • 2 sticks GOOD quality butter, cut into thin slices

 

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As you can tell, I’m not always big on brand name groceries…most of the store brand are just as good if not better than the brand name counterparts.  Butter, however, is one area where I NEVER skimp or try to save money.  If you want any recipe that calls for butter to come out good, then you need to use a really good quality butter, no margarine!  I prefer Challenge butter, but any real butter will work.

Preheat your oven to 350 degrees, and begin assembling your Very Berry Cheesecake Dump-Cake.

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This recipe doesn’t require any dishes other than the one it bakes in which is why it’s one of my favorites (besides the out of this world amazing taste).  Spread your strawberry pie filling in the bottom of a 13×9 or 15×11 pan.  (I have a 15×11 pan that I absolutely love for baking, and that’s the pan I chose for this recipe.)  Top the strawberry pie filling with the thawed and drained blackberries, then add the small pieces of cream cheese.  I like to cut my cream cheese into small pieces, so I put it in the freezer for about a half hour before I cut it to help it get firmer, and easier to cut.

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Sprinkle the yellow cake mix on top of the strawberries/blackberries/cream cheese, and top with thinly sliced butter as evenly as possible.  That’s it!  Bake it for 45 minutes at 350 degrees and cool slightly before serving.

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Top this delicious dessert with a little dollop of whipped cream and you’ve got a simple dessert that just can’t get any better.  Mix up the pie filling and berry combination for a cake that’s all your own or try it just as is.  Let your freak flag fly and have fun!

If you try this recipe out, make sure you comment below and let me know what you think!

Lovely Lemon Bars Recipe

It has been FAR too long since I’ve shared a recipe with you all and I just couldn’t let this summer pass without sharing one of my favorite summertime treats.  I absolutely love lemon bars in the summer!  The lemons are at the peak of perfection and make for an incredible lemon flavor that’s just too good to pass up.  If you like lemon bars, then this Lovely Lemon Bar recipe is for you.

INGREDIENTS:

  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 4 eggs lightly beaten
  • 1 1/2 cups granulated sugar
  • 1 tbsp lemon zest
  • 1/3 cup lemon juice
  • 1/4 cup all purpose flour
  • Extra powdered sugar for dusting or powdered sugar icing for drizzling

Preheat your oven to 350 degrees and gather together your ingredients.

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In a large mixing bowl, stir together 2 cups flour and 1/2 cup powdered sugar.  Add the butter and beat with an electric mixer on low to medium-low speed until the mixture just clings together like pictured above.  (The key to any great recipe that calls for butter is a good quality butter.  Don’t cheat yourself and use cheap butter substitutes!  Use a good quality butter and you’ll be able to see AND TASTE the difference!)

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Press the mixture evenly into your (buttered) baking dish and bake for 25 minutes or until barely light brown.  A great tip here is to either spray your hands with some cooking spray, or rub them with a little butter before pressing the mixture into the dish…this will prevent the dough from sticking and making a huge mess.

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Once the crust is done baking, mix together the eggs, granulated sugar, and lemon juice.  Whisk in 1/4 cup flour and the lemon peel.  Pour the liquid mixture over the crust and bake for another 20-25 minutes until the edges begin to brown and the center is set.

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Let the lemon bars cool completely, cut into bars, and top them with either a dusting of powdered sugar, or drizzle with simple powdered sugar icing!  I’m sure you’ll see why this is one of my favorite summertime treats that the whole family loves.  The lovely lemony flavor is refreshing, sweet, and satisfying.  Try the recipe for yourself and feel free to leave me a comment and let me know what you think!

Parragon Cookbooks That Fuel Your Family For Back To School #BackToSchoolWithParragon

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This back-to-school season every parent wants to make sure they’re fueling their children’s bodies with good, healthy, wholesome foods.  Parragon has a few great cookbooks that will not only help you cook healthier for your family, they’re all recipes that even the pickiest of children will enjoy.  If you’ve followed my blog for any amount of time, you know that I started Nutrisystem in January.  Every single recipe that I’ve seen in these books fits into my Nutrisystem plan, so I can indulge in the same meal as my family which is pretty rare these days.

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I received Power Food, The Sugar-Free Kitchen, and The Superfood Kitchen and I am so thrilled with these books!  The greatest thing for me is that the nutrition facts are all there in the books, no need for me to have to calculate and see if it’s something I can have…it’s all labeled right there and I get to enjoy every last one of these recipes.

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Power Food is a small book, but don’t let that fool you.  It has over 100 easy, wholesome recipes that pack a nutritious punch.  Each recipe is bursting with powerful natural ingredients and offering a dynamic combination of vitamins, minerals, and essential trace elements.  There are so many great options for meals throughout the day so you can choose how you want to power up your day.  Choose from kick-start breakfasts, energy boosting snacks, protein packed main courses, and even irresistible desserts that feel like something you shouldn’t eat, but is good for you.

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The Sugar Free Kitchen is a great way to help us cut back the amount of sugar that we consume.  It seems that sugar is hidden in everything these days and we all wonder why obesity is such an issue these days.  With recipes from breakfast, snacks, lunches, dinners, desserts, and even baked goods, you can choose where you want to cut the sugar, or create a whole day’s plan using this fabulous cookbook.

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The Superfood Kitchen is full of ingredients that are nutrition powerhouses…foods that are packed with vitamins and minerals for the ultimate health boost, improving energy levels and strengthening health and well-being.  The Superfood Kitchen is a great collection of feel-good foods that the whole family will be able to enjoy.  There is lots of great information about the superfoods you’ll find inside, and why it’s important to include these in our diets.  Recipes available from breakfast, snacks, lunches, main dishes, to desserts and baking.  Who knew good-for-you could taste SO good?

Once you get your hands on these Parragon cookbooks you’ll see why I am so excited about them…they’ll help get my family a little healthier, one meal at a time.

 

***I did not receive any financial compensation, simply the product free to me in exchange for my honest and unbiased opinion.***

Rigoni di Asiago’s Nocciolata Dairy Free Organic Hazelnut Spread #Review #Recipe

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Rigoni di Asiago may be a brand you already recognize…I’m a huge fan of their fruit spreads.  They introduced a new Dairy Free Chocolate Hazelnut Spread and it is INCREDIBLE!  This spread is certified vegan, dairy free, organic, and completely free of GMO’s.

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This isn’t your run of the mill hazelnut spread, so I didn’t want to use it in a boring, plain way.  I usually would have it on top of toast or a waffle but what fun would that be?  Time to get creative!

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I wanted to try a couple different ways with pancake batter so I pulled out my electric skillet and decided to have a little fun.  The pancake with the swirls didn’t work out very well, it was actually quite a mess.  The one with the spread in the center cooked perfectly, and the kids loved it!  (If you try this also,  you will need to put a little more batter on top to cover the hazelnut spread…I left it off for the picture to show how I was using it.)

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The pancakes with the hazelnut spread centers were fantastic!  A really nice spin on an old favorite for an all new delicious creation.

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For me, chocolate hazelnut cookies sounded like the perfect way to use this amazing goodness.  The spread worked nicely into the batter and made the cookies have such an amazing taste…but beware!  These things are DANGEROUSLY delicious.  I created a recipe using the Rigoni di Asiago’s Nocciolata Dairy Free spread, if you’d like to see how heavenly these Rigoni di Asiago’s Nocciolata cookies are the recipe is included below.  (You’re welcome 😉 )

Rigoni di Asiago’s Nocciolata Cookies

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 cup butter (room temperature)
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tbsp vanilla extract
  • 3/4 cup Rigoni di Asiago’s Nocciolata Dairy Free spread
  • 1 1/2 cup semi-sweet chocolate chips

Directons:

  1. Combine flour, cocoa powder, baking soda, baking powder, and salt a medium bowl.  Whisk together and set aside.
  2. Beat butter, brown sugar, and granulated sugar in a large bowl until smooth.  Beat in eggs (one at a time) until fully mixed.  Mix in vanilla and Rigoni di Asiago’s Nocciolata Dairy Free spread.
  3. Add the flour mixture to the liquid mixture and mix until just combined.  Stir in chocolate chips.  Chill for 2-4 hours.
  4. Heat oven to 325 degrees
  5. Drop balls of dough (about 1 tbsp each) on a non-stick baking sheet.
  6. Bake for 14 minutes and move to cooling rack immediately.

 

If you can’t find this spread in a store, you can also find it here on Amazon as well.

 

***I did not receive any financial compensation, simply the product free to me in exchange for my honest and unbiased opinion***

 

 

 

Shredded Chicken Taco Recipe

Spice up your taco Tuesday with my shredded chicken tacos.  It’s the least amount of work you’ll ever put into making the tastiest tacos ever.

You’ll need:

Whole chicken

Cilantro

Jalapenos

Habaneros

Lemons

Salt and pepper to taste

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Here’s how simple these shredded chicken tacos are!  You put lemon halves inside the chicken and put it in the crock pot.  Once the chicken is in the crock pot, simply put the rest of the ingredients on top and pop the lid on.  Put the crock pot on low for 6-8 hours, and shred when done.  Delish!!

Stephany’s Mouth Waterin’ Chili Recipe

No matter what the season, slow cooker chili is a MUST in this house.  I make it at least once a month because we just can’t get enough of it.  I wanted to share my recipe with all of you so you can try it for yourself.  I guarantee, it will also become a monthly staple meal in your home.  (As long as you like spice, that is!)  It’s a super simple to prepare meal that delivers “OH MY GOD!” results.

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Ingredients:

1-2 lbs stew meat

1 lb hot ground pork sausage

3 cans S&W chili beans

1 can (15-16 oz) tomato sauce

2 packages McCormick hot chili seasoning

1 can or glass jar of sliced jalapenos

5 habaneros

minced garlic (use as much or as little as you like)

Step 1

Brown the stew meat and ground sausage in a skillet (I use a large deep skillet and do them both together because they end up in the same crockpot anyways).  Once the meat is mostly cooked, add it to the crockpot.

Step 2

Add in your chili beans, tomato sauce, chili seasoning packets, half of your jalapenos AND half of the jalapeno juice from the jar, habaneros, and garlic.  Mix together.  Set slow cooker to low and in about 6 hours you have the most amazing tasting chili you’ve ever had 🙂

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If you’d like, top with some shredded cheese and sprinkle in crackers.

Black Forest Banana Bread Recipe

I love, love LOVE baking!  Recently I’ve gotten a few new cookbooks and have been really enjoying putting them to use.  One of my favorite new cookbooks is Dump Cakes by Cathy Mitchell.

Banana bread has always been a favorite of mine since I was a kid.  When I found an awesome twist on it in the Dump Cakes cookbook I knew I was going to try that first above anything else.  I hope all of you try this for yourself and see how amazing it is 🙂

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BLACK FOREST BANANA BREAD:

1 jar (10 ounces) maraschino cherries

2/3 cup packed brown sugar

1/3 cup butter, softened

1 cup mashed ripe bananas

2 eggs

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips

3/4 cups chopped pecans (I used walnuts)

Preheat the oven to 350 degrees.  Spray a 9×5-inch loaf pan with non-stick cooking spray.  Drain cherries, reserving 2 tablespoons of the juice.  Coarsely chop the cherries.

Combine brown sugar and butter in large bowl; beat with electric mixer at medium speed for 2 minutes or until creamy.  Beat in bananas, eggs and reserved cherry juice until well blended.  Stir in chopped cherries, chocolate chips, and pecans (or whatever type of nut you choose to use if any).  Pour batter into prepared pan.

Bake for 1 hour or until golden brown and toothpick inserted into the center comes out clean.  Cool in the pan for 10 minutes; remove to wire rack to cool completely.

I hope you guys enjoy this as much as I did, and remember, this is just one of the simply amazing things available in Cathy Mitchell’s Quick and Easy Dump Cakes and More

***No compensation was given of any kind.  I bought this cookbook for myself, and absolutely love it.  My post is in no way sponsored or endorsed by Cathy Mitchell or anyone associated with her***

Home-Made Playdough Recipe

If you’re looking for something fun and entertaining for the kid while still easy and inexpensive, I have the perfect thing for you. I have been making playdough for my kids for years. With this simple recipe, your kids are sure to have hours of fun. (They also love helping make it and watch it transform from liquid to solid.)

Here’s what you’ll need:

3 cups all-purpose flour
1 1/2 cups salt
2 tbsp oil
3 cups water
1 tbsp cream of tartar

In a large pot, whisk all the ingredients together until well blended (now is where you would also add in any food coloring you want). On your stovetop, heat the mixture on medium/medium-low heat. Stir constantly with a wooden spoon. When the dough starts to form into a ball and pulls away from the sides of the pan it’s ready!

I love this playdough because it’s 100% edible (although it won’t taste good), and non-toxic. Store it in a Ziploc bag until it gets too hard to play with and then you can have fun making more 🙂 .

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This is what it will look like when you whisk it all together.

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This is what it looks like when done heating. There will be little flakes stuck to the bottom and sides like you see here, it washed right off and won’t harm the pot you’re using.

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After about 10-15 minutes cooling you’re ready to play!

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Cookie cutters make for great fun!