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Chocolate Gravy

November 5, 2013 by Lynsey Leave a Comment

The first time I was introduced to the goodness that is chocolate gravy was when I was in college. We were having a potluck at work; some people brought breakfast and others brought lunch so we were set for the day! One of the ladies walked in with a tray of biscuits and a pot of this chocolaty goodness.

You know me and chocolate, so my eyes instantly zoomed in on the pot. I was thoroughly intrigued. Was this hot chocolate, something to drink or something to serve over biscuits. My eyes were glued to that big ol’ pan. I finally got the chance to ask what it was and then the words flowed out of her mouth like music to my ears, “well, it’s chocolate gravy, of course”! That’s all I needed to hear.

I got one biscuit, opened it up and then scooped up a heafty amount of that gravy and doused my biscuit in it. I devoured it insanely fast. So then, you guessed it, I made myself another one. This time making sure to not inhale it, but to take time to enjoy it.

Ever since that first experience of chocolate gravy I’ve been hooked. But I mean, what’s not to love about a buttermilk biscuit swimming in warm, milky chocolate sauce? Sounds amazing, right? Well, it is!

So after a long span of not having chocolate gravy, I decided it was due time for chocolate gravy in my life again! Plus, Tucker (my mini me and avid lover of anything chocolate) had never had any. So I was doing him a disservice by not introducing this to him. It was beyond time to introduce this delicious, chocolate sauce to him.

So one Saturday morning I decided it was time for an indulgent, delicious breakfast. What better to serve up on a Saturday morning that homemade buttermilk biscuits, chocolate gravy, bacon and eggs? Doesn’t like that sound like a perfect southern breakfast fit for a king? I think so. So I whipped up that exact breakfast, we cozied up on the couch and ate a delicious meal watched Saturday morning cartoons!

Chocolate Gravy

Ingredients:

1/3 cup flour
2/3 Cup sugar
2 Heaping Tbso cocao powder
1 1/2 Cup milk
1/2 Tsp vanilla
1 Pat butter (about 1 tablespoon)

Directions:

Combine the flour, sugar and cocola powder in a 2 quart saucepan and whisk to combine. Add the milk and whisk.

Place pan on stove and turn heat to medium. Stir the mixture constantly until the mixture comes to a boil. Once the mixture reaches a boil remove from heat and add vanilla and butter and whisk to incorporate.

Serve with warm biscuits.

*To reheat-
place the gravy in the microwave and heat in 15 second intervals, stirring after each interval. If the gravy is too thick add a splash of milk.

Recipe source: Confections of a Foodie Bride

10 Comfort Foods Perfect for Fall

November 1, 2013 by Lynsey Leave a Comment

November is here, can you believe it? Where has the year gone? The weather here has been all over the place but I believe the fall weather is here to stay. When that first hint of the crisp air finally arrives I instantly start craving cozy comfort foods; pasta, soups, stews, chili and the list goes on and on. So in the spirit of fall I’ve decided to share some perfectly comforting foods that are perfect for this time of year!

Apple Cake with Brown Butter Frosting- The smell of apples and cinnamon really bring the sense of fall home. I love the combination of those smells and I love that combination in baked goods. This apple cake not only has applesauce in the batter but has chunks of apples throughout the cake. The addition of brown sugar, cinnamon and nutmeg truly ring in those fall flavors. This deliciously moist cake is then topped with the ultimate of frostings, brown butter frosting. The brown butter lends a slight nuttiness to the dish and compliments the warm apple cake perfeclty.

Bean and Cheese Burritos- Burritos may not be on the top of everyone’s list of comfort food, and typically they wouldn’t be on mine. But growing up my Grandma always had some of those frozen bean burritos on hand and if I was hungry she would whip one up for me in a flash. So to me there’s just something so comforting about creamy beans combined with tons of gooey melty cheese. It’s a meal that comes together in very little time and is so comforting. Pair these with a side of jalapeno cream cheese rice and you’ve got a simple meal that is very satisfying.

Buffalo Chicken Twice Baked Potatoes- Baked potatoes are one of my favorite foods. I could take a potato add a little butter, some cheese and salt and pepper and make that my meal. But I also love to play with my food and add different ingredients to twist things up from time to time. That’s what I did with these buffalo chicken twice baked potatoes; I took my love for potatoes and my love for hot wings and combined them in what you see here. A potato loaded with chicken, hot sauce, cheddar and blue cheese and topped with a drizzle of ranch. Um, yum! Add a green salad and maybe some mixed fruit and you’ve got a perfectly simple and delicious meal!

Cheesy Jalapeno Corn Chowder- Corn chowder is a classic. But this particular corn chowder is amped up with the addition of tons of cheese, bacon, potatoes and jalapeno. Now if that doesn’t sound tempting I don’t know what does! This chowder is big on flavor and takes very little time to prepare. In a matter of about 40 minutes you’ve got a comforting chowder this is cozy, big in flavor and fulfilling!

Classic Baked Macaroni and Cheese-Bacon Lover’s Style- Macaroni and cheese is the epitome of comfort food. There’s just something about starchy pasta coated with tons of cheese that will make even the worst day better. Now add tons of crispy, salty bacon to the mix and you’ve got the ultimate macaroni and cheese that is perfect for that bacon lover in your life. Make a simple salad to enjoy on the side and you’ve got a perfect cozy meal.

Crock pot, Sausage,Peppers, and Onions- Practically any meal that can be made in a crock pot is comfort food. There’s something about food cooking slowly all day that screams comfort, not to mention the aroma that fills your house throughout the cooking process. This dish is packed full of sausage, peppers, onions, garlic, wine and chicken broth. The end result is tender veggies and juicy meat that goes on top of a bed of rice, hoagie bun or pasta perfectly.

Loaded Baked Potato Soup- I have a weakness for big ol’ baked potatoes piled high with butter, cheese, bacon and sour cream. They are delicious and there’s just something so comforting about them. This loaded baked potato soup takes all the goodness of a loaded baked potato and puts it in a hearty, creamy soup. Serve it in a bread bowl or with a loaf of crusty bread and you’re set!

Roasted Poblano Beef Stew- There is nothing more comforting than a big bowl of stew on a coo day. This stew is one of my favorites packed with chunks of seared chuck roast, roasted pepers, mushrooms, potatoes and a variety of spices. The flavors are complex; smoky, spicy, but brightened by the fresh cilantro. Serve this with a glass of red and some crusty bread and you’ve got an amazing dinner!

Salted Caramel Apple Monkey Bread- Crisp apples paired with brown sugar and cinnamon. Now that’s a classic combination that is so comforting and the perfect aroma to cut through the crisp fall morning air. This salted caramel apple monkey bread is a delicious fall twist on the classic monkey bread. Each piece of dough is filled with apples that have been tossed in brown sugar, sugar and cinammon. The bread is then tossed in another coating of cinnamon and brown sugar and that develops a deliciously sticky coating while baking. All of that is then topped off with drizzled caramel and a pinch of sea salt. This is the thing to wake up to in the mornings!

Slow Cooker Maple and Brown Sugar Pork Tenderloin- A juicy pork tenderloin cooked slowly in a combination of maple syrup and brown sugar. Those flavors not only evident on the outside of the meat but they penetrate through the meat entirely. Then there’s the gravy; it’s incredibly simple but bursting with flavor. It’s the juices that are rendered throughout the cooking process and a portion of the onions that are cooked with the meat and those are pureed together and provide a gravy that is bursting with flavor…and that would be a perfect base for a delicious soup.

Pumpkin Spice Pork Tenderloin with Roasted Apples

October 30, 2013 by Lynsey Leave a Comment

Apple season is in full swing, and while I don’t have an apple orchard close by to go pick my very own apples I fully intend to take advantage of them while they’re in season. Most people tend to reserve apples for dishes of the sweet nature, I tend to like to combine the tastes of sweet and savory. So when I saw this recipe in the October issue of Food Network Magazine it immediately jumped out and grabbed my attention.

A pork tenderloin rubbed with salt, pepper and pumpkin pie spice. This combination of spices lends a variety of fall flavors to this dish without being overpowering. The pork is given a quick sear on the stovetop to form a light crust and seal in all of those natural juices before going into the oven along with apple halves and onions to complete the cooking process. After the pork has finished cooking, it’s removed from the pan along with the apples and the pan is then returned to the stovetop to make simple pan gravy.

The pan gravy is the combination of apple cider, apple cider vinegar and water. All of these come together along with the flavors and brown bits from the bottom of the pan to form a rich and flavorful gravy that is sweet and slightly tangy.

Pork chops and apples. These two things were made for one another. Every time I think of these two ingredients I think of the quote “Pork chops and applesauce” (in my best Humphrey Bogart impression). This recipe is a clever take on the infamous duo. Juicy pork tenderloin coated in warm pumpkin pie spice, then topped with a light drizzle of the apple cider pan gravy. This meal is kept simple with a side of quinoa that’s been cooked in a mixture of water, apple cider and onions.

This meal was simple to assemble yet impressive when plated. It comes together in no time making it perfect for those busy week nights. It screams fall from the warm pumpkin pie spice to pan gravy flavored with apple cider. All these flavors compliment each other wonderfully making the perfect fall meal that is so comforting, but doesn’t leave you weighed down.

Pumpkin Spice Pork Tenderloin with Roasted Apples

Ingredients:

1 (1-1 1/4 pound) pork tenderloin
1/4 Tsp pumpkin pie spice
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Baking apples
1 1/2 Tbsp unsalted butter
1 Small sweet onion, finely chopped
1 Cup quinoa
1 Tbsp fresh parsley, finely chopped
1/4 Cup apple cider, pluse more for quinoa
1 Tbsp apple cider vinegar

Directions:

Preheat oven to 400.

Sprinkle the pork tenderloin with pumpkin pie spice, salt and freshly ground black pepper.

Pour the olive oil in a large, oven safe skillet, and place over medium-high heat. Place the pork in the pan and cook each side for 2 minutes a piece, including the ends. This should form a nice crust on the outside of the meat.

Meanwhile, cut the apples in half and remove the seeds and cores. Cut 1/2 a tablespoon of butter into quarters and place a piece in the center of each apple. Sprinkle half of the onion over the apples then top with a pinch of salt. Place the apples in teh skillet, around the pork, cut side up and transfer the skillet to the oven. Roast for about 25 minutes, until a meat thermometer registers 145.

In a large saucepan combine 1 cup of water, 1/2 cup apple cider, the remaining onion, a pinch of salt and quinoa. Stir to combine. Cover, bring the mixture to a boil then reduce the heat and cook according to package instructions, about 10-12 minutes. Add the parsley and stir to combine.

Once the pork is cooked through, transfer to a cutting board along with the apples and allow to rest. Return the skillet to medium-high heat and add the apple cider vinegar, apple cider, and 1/4 cup water. Bring the mixture to a simmer, stirring occasionally allowing to cook for 2 minutes. Add the remaining tablespoon of butter and stir to combine.

To serve-slice the pork. Spoon the quinoa on the center of the plate, top with 2-3 slices of pork, and spoon the sauce over the meat and quinoa. Place the apple on the side of the plate. Serve and enjoy.

Recipe source: Adapted from Food Network Magaine, October 2013

Honey Roasted Peanut Brittle

October 28, 2013 by Lynsey 8 Comments

It’s October, we haven’t even celebrated Halloween yet but when you walk into pretty much any store you would place bets that Thanksgiving had come and gone and Christmas was well on its way. Isles start getting flooded with Christmas décor earlier and earlier each year. The crazy thing is, people are buying the stuff, getting ready to deck the halls. Since people are buying the décor there’s no doubt they are starting to plan their candies, cookies and other food and menus for the holidays. I’ve already seen the popcorn tins full of various flavored popcorns, barks and other candies.

One of the most popular candies and edible gifts during Christmas is brittle. I see individually wrapped pieces at cash registers and all size buckets that are delivered to corporations. While I’m not trying to rush through Halloween and Thanksgiving I am looking forward to the goodies that are associated with the holiday season and I to enjoy a piece or two of peanut brittle during the holidays. So when I came across this recipe on Life and Kitchen, my secret recipe club assignment for this month, I decided to get the candy making started!

Lindsay is a girl after my own heart, not just because we share the same name! But because she loves the brittle but she tends to agree that brittle with just plain ol’ peanuts can tend to be a little bland. So she decided to amp up the flavors a bit by using honey roasted peanuts. With this substitution not only to you get the rich, buttery caramel flavor of the brittle but you also get another depth of flavor from the honey roasted peanuts. I decided to use a combination of honey roasted and dry roasted peanuts with salt; allowing the honey roasted to add their flavor and the salted ones to help cut through the sweetness. Let me tell ya, those honey roasted ones did the trick. They provided another layer and depth of flavor to the brittle without overpowering that delicious, buttery, crunchy caramel layer that holds all those delicious nuts.

If you intend on making candy this year for gifts for the neighbors, parties or just to snack on then take a note from Lindsay and use some honey roasted peanuts. Need more ideas for those upcoming holiday gatherings, or for snacks and meals in general? Be sure to head over to Life and Kitchen, she’s got a variety of mouthwatering recipes that range from breakfast, snacks, main courses, candy and everything in between. One of the many things I’ll be making very soon, her warm buttermilk apple pie. My mouth was watering over that pie and I can’t get it out of my mind!

Honey Roasted Peanut Brittle

Ingredients:

1 1/2 Cups sugar
1 Cup water
3/4 Cup light corn syrup
1 Tbsp unsalted butter, plus more for greasing the pan
1/4 Tsp salt
1/2 Tbsp baking soda
1/2 Tsp vanilla
1 3/4 Cup honey roasted peanuts
1/4 Cup dry roasted peanuts with salt

Directions:

Rub a 9×13 pan with the butter and set aside.

Place sugar, water, and corn syrup in a heavy bottomed saucepan and place over medium heat until sugar dissolves. Secure a candy thermometer to the side of the pan, increase heat to high and bring the mixture to a boil. Allow the mixture to boil, without stirring, until the thermometer reads 260. Reduce heat to medium-low and add salt and butter and allow to cook until the thermometer registers 295. Add baking soda and vanilla and stir to combine. Be careful because the mixture will bubble and foam up. Stir in the peanuts and immediately pour onto the prepared baking sheet. Allow to set until cooled and hardened.

Break the peanut brittle into pieces. Store in an airtight container.

Recipe source: barely adapted from Life and Kitchen who adapted it from Bon Appetit

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Salted Caramel Apple Monkey Bread

October 25, 2013 by Lynsey 3 Comments

I have been on a serious apple kick this year, especially since apple season started. It’s almost like I eat, sleep, dream apples. Anything apple I want to try it or make it and apple recipes seem to continue popping in my head. It’s a sickness, I guess! Thanks for supporting me through my addiction!

Monkey bread is a favorite in my house; my boys love it. Another person in my family that’s a fan is my brother. Pretty much everytime we get together and I ask what to bring he says one of two things: monkey bread or peanut butter pie. So it’s safe to say that monkey bread is a necessity when we get together!

The last monkey bread I made was samoa monkey bread and boy is it good. Folks, if you haven’t had this monkey bread yet, then you MUST make it soon. It was a hit, not only did we enjoy it for breakfast and dessert, when I made an appearance on a local news channel I made that monkey bread and it was pretty much devoured before I left the station.

So since stuffed and loaded monkey bread is definitely a hit, I thought it would be fun to make a more fall-like version. Since I’ve been on an apple kick lately, I bet you can guess the first place my mind went. Apples. Caramel Apples. Oh…caramel apple monkey bread with a sprinkle of sea salt. That was it, salted caramel apple monkey bread!

I couldn’t get in the kitchen and get those apples cut fast enough. I was dying to make this bread that my brain had dreamed up. Little pieces of caramel-like flaky biscuit dough stuffed with brown sugar cinnamon coated apples. All drizzled with a sweet caramel sauce and sprinkled with a dash of sea salt. People. This is amazing. Life changing, even.

This bread is so good and so easy to make. My little man even got involved, helping me stuff each piece of dough with a piece of apple. Then we eagerly waited to pull it out of the oven. I couldn’t get the sauce drizzled over the cake fast enough for Tucker and Spencer, they were waiting with plates in hand and then. Well, they devoured it and came back for seconds, and even thirds. This bread was eaten every morning until the plate was clean. It was a hit. What’s not to like about a caramel apple monkey bread? Make it for your crew this weekend, they’ll be hooked!

Salted Caramel Apple Monkey Bread

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Ingredients:

2 (10 count) packages of Pillsbury Jr. Biscuits

1 Large (2 medium) apple, (I used Honeycrisp), cored, peeled and chopped in 1/2 inch chunks

3 Tbsp brown sugar

1 Tbsp granulated sugar

1 Tsp ground cinnamon

For the coating-

1/4 Cup brown sugar

2-3 Tbsp granulated sugar

1 1/2 Tsp cinnamon

For the caramel-

1/3 Cup Kraft Caramel Bits

1 1/2 Tsp water

For topping-

Sea Salt

Directions:

Preheat ove to 350. Line a rimmed baking sheet with aluminum foil and set aside. Spray a bundt pan with non-stick cooking spray and set aside.

Combine brown sugar, white sugar and cinnamon in a medium bowl. Add the apple chunks and toss to combine.

In a small bowl combine the brown sugar, granulated sugar and cinnamon for the coating. Stir to combine and set aside.

Open the 2 cans of biscuits and cut each biscuit into quarters. Place one piece of apple in the center of each piece of dough, wrap the dough around the apple and pinch to seal. Roll the stuffed piece of dough in the cinnamon sugar mixture and place in the prepared pan. Continue until half of the dough is stuffed, coated and in the pan. Sprinkle with 3 tablespoons of the apple chunks. Repeat the process with the remaining apples and dough. If there are any apple pieces left, sprinkle over the top of the dough. Place the bundt pan on the rimmed baking sheet and place in the preheated oven and bake for 30-40 minutes, until dough is cooked. Remove the cooked bread from the oven and allow to cool in the pan for about 5-10 minutes. Carefully run a knife downt he sides of the pan and invert the cake onto a plate.

To make the caramel sauce-

Place the caramel bits and water in a microwave safe container and heat in 15 second intervals, stirring inbetween each. Once the caramel has melted drizzle over the top of the monkey bread. Sprinkle the top of the bread with sea salt and serve.

Recipe source: A Lynsey Original

Pumpkin Soup with Sauteed Apples and Bacon

October 23, 2013 by Lynsey Leave a Comment

I’ve resisted sharing a pumpkin recipe with you long enough. I’ve had pumpkin fever since about mid-June, but I knew once I started making pumpkin I would be bombarding you with everything pumpkin. So, for you, I’ve resisted…until now!

My weakness has gotten the best of me and I’ve finally broken out the pumpkin! And the fact that my Food Network Magazine arrived and had a booklet of 50 recipes using pumpkin puree didn’t help the fact either. I promise to share pumpkin recipes in moderation. Well, at least I’ll try to share in moderation!

So now, I present you with pumpkin soup with sauteed apples and bacon. This was on the cover of the October issue of Food Network Magazine. A big bread bowl filled with pumpkin soup and topped with pieces of soft, slightly sweet apple and bits of salty, crunchy bacon. I was instantly drawn to this recipe from the picture alone.

I quickly started thumbing through the magazine to find that beautiful cover recipe. When I found the recipe and started skimming through it I was shocked how easy it was. Less than 10 ingredients provides you with a soup that is flavorful, filling and delicious.

I was surprised how quickly this soup came together. A can of pumpkin puree combined with chicken broth, a few spices and some maple syrup. Five minutes of simmering to allow the flavors to develop and that’s it. Chopped apples that have been sauteed in butter are then sprinkled over the top to add a hint of sweetness and texture. Then a generous helping of bacon is added to the mix. Because, well, bacon just makes everything better. You’ve got a creamy soup that is studded with bits of soft apple and crunchy bacon. The flavors of the pumpkin, apples, pumpkin pie spice and bacon marry together so well providing a variety of flavors and textures.

While this soup would probably be more than enough alone, it would be delicious with a grilled cheese. I paired this with mini grilled cheese sliders. I baked biscuits, then added cheddar cheese, apples and bacon. These little sliders are so cute and so good and are the perfect compliment to this delicious pumpkin soup that screams fall.

Pumpkin Soup with Sauteed Apples and Bacon

Ingredients:

1 (15oz) can pumpkin puree
2 Cups chicken broth
1/2 Cup half and half
1/2 Tsp pumpkin pie spice
salt and pepper, to taste
2 Tbsp maple syrup

To top-
Bacon, cooked and crumbled
1 Small apple, cored, peeled and chopped
1 Tbsp butter

Directions:

Combine pumpkin, chicken broth, half and half, pumpkin pie spice and maple syrup in a medium saucepan and stir to combine. Place over medium heat and allow to simmer for about 5-10 minutes. Taste, adjust seasonings, if needed. If the soup is too thick, add a little more half and half or chicken broth.

For the apples-
Place butter and apple chunks in a small saute pan and cook over medium-low heat until apples are softened, about 5 minutes.

To serve-
Divide soup among the bowls and top with bacon and apples. Serve.

Recipe source: Food Network Magazine, October 2013

Brisket & Brie Quesadillas with Mango Barbecue Sauce

October 23, 2013 by Lynsey Leave a Comment

I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now. For one reason or another, every. single. time. I’ve put this on our menu I’ve had something come up and haven’t been able to make it. After umpteen times of putting this on my menu, I finally was able to make it. The most recent time I planned to make this I was bound and determined to have this meal. And guess what, it finally worked out! I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex. Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I’m a happy happy girl. So when I saw the picture of these quesadillas on Shawnda’s site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese. I needed this, and now.

A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper. The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours. This results in probably one of the best, most tender briskets I think I’ve ever had. There’s a subtle sweetness from the Dr. Pepper that compliments the mix of spices. The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese. To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection. This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla. All of these flavors are pulled together by that manog barbecue sauce.

Let’s talk about the sauce for a minute. It’s a homemade barbecue sauce that is out of this world. The mango chutney really delivers a big, bold flavor. Slightly spicy with followed by the sweetness from the mango and raisens. The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices. The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce. The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce.

I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip. The perfect Mexican meal in the comfort of your own home!

We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans. Making this brisket the perfect 2 in 1 option. I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce

Ingredients:

For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish

Instructions:

For the brisket-
Combine salt, pepper, and chili powder and stir to combine. Rub the mixture over the meat with the mixture. Rub the minced garlic over the meat and place in the crockpot. Pour the Dr. Pepper over the meat. Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes. Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce. Heat olive oil, over medium-low heat, in a 2 quart saucepan. Add the onions and saute for 5 minutes, until translucent. Add the garlic and cook until fragarent, an additional 30 seconds. Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes. Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat. Place the tortillas on a clean work surface. Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla. Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close.

Drizzle the heated pan with oil and place the assembled quesadilla in the pan. Brush the top of the quesadilla with oil. Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges. Serve with barbecue sauce to dip.

Recipe source: Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004

$100 Target Gift Card Giveaway!!! (Closed)

October 19, 2013 by Lynsey 33 Comments

Have I got some exciting news for you!!! I’ve teamed up with a group of talented bloggers to give away a $100.00 gift card to Target! I love shopping at Target, I could go in there and lose track of time completely; lost in the bright colors here, the pretty dishes there, the bedding, housewares and the list goes on and on. I could very easily find plenty of things to use this gift card on. Plus, Christmas is less than 3 months away (where has the time gone?) so you could definitely use this card to help you get some of that Christmas shopping out of the way!

The giveaway ends in 10 days so be sure to enter now for your chance to win!!! Good luck to you all

Enter to win!
a Rafflecopter giveaway

15+ Recipes to “Go Pink” for October

October 18, 2013 by Lynsey 3 Comments

October is national Breast Cancer Awareness month; local runs, races and fundraisers have been taking place all over the U.S. over the past few weeks and will continue throughout the month. Tomorrow racers will crowd the streets of downtown Little Rock, sporting pink from head to toe, all for the same cause, to “Race for the Cure”. This week I’ve been posting pink recipes in order to get amped up and in the racing spirit. To wrap the week up in full PINK force, I decided to do a round-up of all recipes that include pink. I hope you enjoy reading through these mouthwatering recipes as much as I enjoyed gathering them!

What are you doing to help raise awareness? I’m sporting my pink today and all of this months blog revenue are going to Susan Komen to help fund research.

Cherry Cupcakes- Cupcakes put a smile on everyone’s face; big or small, young or old. There’s just something magical about a cupcake. Now a cupcake with fluffy pink frosting, well that just takes the happiness meter to a whole new level. These cherry cupcakes from Organized Island are just the ticket to put a smile on someone’s face and to frost the town pink!

Cherry Ricotta Ice Cream- As if homemade ice cream isn’t enough, Nicole over at Wonky Wonderful, made homemade ice cream that used some of her homemade ricotta! Talk about impressive. This picture alone makes me want to dive, face first into a vat of this light pink ice cream studded with chunks of juicy cherries. It may be October but I see this ice cream in my near future.

Cherry White Chocolate Pudding Cookies-pudding cookies are one of my new favorite cookies. Pudding mix is a great way to add a little extra or different flavor to you cookies. Joan over at Chocolate, Chocolate and More not only used pudding mix in these cookies but she also used a little Jell-O in them to help amp up that flavor even more. After all the mixing, she came up with these cherry white chocolate pudding cookies!

Chocolate Cupcakes Raspberry Buttercream- Moist chocolate cupcakes topped with buttery and slightly tart raspberry buttercream. This combination is a match made in heaven. These cupcakes look divine and I could literally eat like a dozen of them. The fluffy pink buttercream serves as the perfect pedastal for fresh raspberries to rest on.

Creamy Cranberry Dijon Dipping Sauce– This stuff looks and sounds amazing. I believe after Thanksgiving we are all looking for ways to utilize all those leftovers. Enter this dip. This creamy cranberry dijon dip takes that leftover cranberry sauce and combines it with dijon mustard, a little mayonnaise, a little Greek yogurt and a touch of salt. A quick and easy dip that is great not only to dip delicious sweet potatoe fries in, but would also be great as a spread on sandwiches.

Easy Strawberry Lemonade Cookies- Carrie over at Frugal Foodie Mama has taken one of mine and Tucker’s favorite drinks, strawberry lemonade, and make it into cookies. Um, yum. One look at those light fluffy lemonade cookies with clouds of strawberry buttercream frosting has my mouth watering.

Neopolitan Fudge-I have been eyeing this fudge everyday since Jocelyn posted it. Not only is the picture beautifule and the colors really pop, but what’s not to love about fudge? Plus, just looking at the colors takes me back to my childhood; my Grandma always had a tub or two of ice cream in the freezer and Neopolitan was always one of those flavors. Okay, so back to the fudge. This particular fudge is different in that it has a chocolate cookie crust! So, on top of that chocolate cookie crust is a layer of white chocolate fudge and that is topped with a layer of strawberry fudge. Um, yum. This is definitely a dessert that will give you that pick-me-up you need in the middle of the day, or will transport you back to scooping out the biggest spoonful of ice cream you possibly could and then trying to fit it into your mouth, or end the perfect meal with a little sweetness.

Pink Ribbon Cake Pops- I had the pleasure of meeting Karyn last year at MixedCon and she’s just as sweet and caring as she seems on her blog. She’s uber talented and a master of the cake pop. She created these Pink Ribbon Pops for one of her friends that did the Avon walk this year and she generously allowed me to share with all of you in my “Pink Week” round-up. These pops are super cute and a great way to raise awareness, but be sure to check out her other cute and creative pops over at The Pint Sized Baker.

Pomegranate Cupcakes- Pomegranates are one of my favorite fruits but I think they get pushed to the side most of the time because they are kind of a tedious fruit to eat. A small seed enclosed is a skin with some perfectly tart juice. Some people just don’t want to fool with them. But me, well, gosh I love those things! So I was so excited to come across pomegranate cupcakes on Will Cook For Smiles. These cupcakes are filled with delicious pomegranate juice and then topped with a subtly sweet whipped frosting.

Rhubarb Cheesecake Squares- Rhubarb? Check. Cheesecake? Check. Bars? Check. I love all of these things and the fact that Jenny over at The Brunette Baker combined the three of these to make the ultimate dessert is sheer genius. A sweet flaky shortbread crust topped with a layer of smooth, creamy cheesecake all topped with pink flecks of rhubarb and bits of delicious crumble. Now this is a bar that is decadence.

Roasted Strawberry Lemon Ice Cream-This ice cream combines two of my favorite flavors, strawberries and lemons. The difference with this strawberry ice cream is that the strawberries are actually roasted before they are added to the ice cream mixture. The end result is a sweet ice cream with hints of tartness from the lemons.

Strawberries and Cream Bundt Cake- A cake from Chocolate, Chocolate and More that is delicious as it is pretty. Vanilla cake swirled with strawberry jello batter, baked to perfection. Then it’s given a heafty drizzle of vanilla frosting that’s intertwined with strawberry frosting, again flavored with strawberry jello. This cake is a definite showstopper.

Strawberry Banana Bread- I love classic banana bread and this strawberry banana bread from Confessions of a Baking Queen looks like a delicious twist on a traditional banana bread. Classic, sweet banana bread studded with chunks of fresh, sweet strawberries. Not only would this be a delicious bread to serve at breakfast, or even make muffins, but it would be a perfect afternoon snack or could even pass for a dessert!

Strawberry Lime Poppyseed Vinaigrette- I am a huge salad lover and I’m always looking for new dressings and vinaigrettes to drizzle over my piled high mountain of lettuce. I love poppyseed dressings and this strawberry lime poppyseed vinaigrette from Cupcakes and Kale Chips looks like a fun, and colorful, twist on my beloved poppyseed dressing. Made with fresh juicy strawberries, freshly squeezed lime juice, olive oil, a little honey for sweetness and some salt and pepper to spice it up a bit, and then poppyseeds to add a dash of color as well as some texture. This dressing looks amazing.

Strawberry Malted Milk-Chocolate milk is the classic All-American drink of choice for kids. It seems as time has evolved more flavors of “chocolate” milk have been introduced; strawberry milk, banana milk and I’m sure there are several other options out there. Nicole of Wonky Wonderful has taken that childhood favorite and made a more sophisticated version with her Strawberry Malted Milk. This milk is a mixture of fresh strawberries, malted milk powder, vanilla paste and the milk of your choice. A quick spin in the blender and you’ve got a delicious and natural flavored milk!

Strawberry Raspberry Popsicles- to me, eating a popsicle brings a sense of nostalgia. As a kid there was nothing better than getting an ice cold popsicle out of the freezer and going outside and sitting in the hot summer sun and enjoying that popsicle. Almost having a race with the sun’s heat; who would get to the popsile first, the heat or me? Well, in the end I would always win…even if I did have colorful sticky hands and streaks running down my arm. That just added to the fun of having popsicles. I’ll still enjoy a popsicle or two today, but the difference is I enjoy making them. These homemade sicles from Je Suis Ali Mentageuse look amazing and pair fresh strawberries and fresh raspberries to make a beautiful red popsicle that would please kids of all ages!

Strawberry Rhubarb Cake– Strawberries and rhubarb. Two flavors that work together and compliment each other so well. The sweet juicy strawberries compliment the slightly tart rhubarb so well. It’s no wonder that Christie at Food Done Light combined those two in this beautiful cake with a light pink strawberry glaze. It looks too pretty to eat, but I don’t think you’d have to twist my arm too hard to enjoy a slice!

Watermelon Margarita Cocktail ‘Cakes– Lisa over at Cooking with Curls has just the treat to get everyone in the race spirit. Spiked cupcakes! These margarita cupcakes are absolutely precious and the perfect thing to snack on the night before the race. They spiked, but not just once, twice. The cupcake batter is given a heafty does of watermelon Pucker, tequila and orange liqueur and then baked to perfection. But Lisa didn’t stop there, she also gave the frosting another dose of the trio and then whipped until fluffy. Top really seal the deal, she coated the “rim” of the cupcakes in sugar and added a straw. How fun! Need even more spiked goodies, head on over to Cooking With Curls where she has two other spiked sweet treats that look evenly amazing.

Strawberry Chocolate Chip Cake Mix Cookies

October 18, 2013 by Lynsey Leave a Comment

I love the baking process, from the measuring to the mixing to the pouring or scooping of the dough. I enjoy each and every element from start to finish. But, I know there are others out there that would rather get to the final product sooner, rather than later. A lot of my friends are in the later crowd. So for all of you that would rather eat the hot cookies right out of the oven, rather than measure, beat and scoop I have the perfect cookie for you.

These cookies are simple, require less than 5 ingredients, and no mixer. Oh, and they are incredibly easy to make! Cake mix cookies. That’s right, cookies that are made from cake mix and a few other ingredients. The options are endless; flavors can be customized not only by changing the cake mix flavor but also the add-ins.

Strawberry anything is one of my favorites. Fresh, ripe strawberries, strawberry cookies, strawberry cake, roasted strawberry ice cream, strawberry frosting…the list goes on and on. So when I decided to start playing around with cake mix, I decided to go with my favorite; strawberry.

These cookies start with a strawberry cake mix, to that you add some applesauce, eggs and I tossed in some chocolate chips. Chocolate and strawberries; I mean those go together like peas and carrots (Forrest Gump moment!). But seriously, chocolate and strawberries are one of my favorite flavor combinations and it’s such a classic. To amp up that strawberry flavor, substitute regular applesauce with some strawberry applesauce, just make sure it’s finely pureed before you add it!

These strawberry chocolate chip cookies are delicious. They are light, fluffy and slightly sweet with bits of chocolate morsels scattered throughout. Another plus for all of you quick cooks, there is no rolling shaping or forming, simply scoop the dough and plop on the cookie sheet. While they’re baking pour you a tall glass of ice cold milk and enjoy these cookies fresh out of the oven!

Strawberry Chocolate Chip Cake Mix Cookies

Ingredients:

1 Package strawberry cake mix

2 Eggs

1/4 Cup + 2 Tbsp applesauce

1/3 Cup mini chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

Combine cake mix, eggs, and applesauce in a medium bowl and whisk to combine. Once the ingredients are incorporated add the mini chocolate chips and stir to incorporate.

Scoop dough onto prepared baking sheet (I used a scoop that was about 1 1/2 tablespoons), leaving about 2 inches between each cookie. Place in preheated oven and bake between 8-10 minutes. Remove cookies and allow to cool on baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: A Lynsey Original

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