I remember when I first learned how to make this cobbler.  I was cooking for the ranch and the neighboring cook always made this great apple cobbler.  When I asked, she said that she uses a cake mix, 1 or 2 cans of filling, and a can of sprite or butter.  We made it with sprite and it was great but we liked it with butter better, especially for the days I’d serve ice cream with it.    It’s a very simple recipe and a favorite in the family.  Enjoy!

Howdy y’all! Just wanted to let you guys know that the following post is from a new campaign I’m doing with Sara Lee Desserts, as a MOMent Maker.  Compensation & coupons were provided for my time & efforts to create the post but opinions are my own, as always. I LOVE creating a dessert out of something premade for a fast & easy solution that I can share with my boys and with you!

Since this is a MOMent Maker moment, I wanted to include my son’s opinions on what I should do with this Sara Lee Pound Cake sitting in my freezer.  Truett’s most favorite fruit ever is the blueberry.  We had just bought a bag of frozen blueberries so when I asked, “What can we put on top of this pound cake Truett?”.  He replied with “Blueberries!”

Since I wanted to change it up a bit, I decided to toast the pound cake.  Now obviously this is a very decadent dessert thanks to the sugary, blueberry topping and something we’d consider a rare treat in our home but this was a special time, a Sunday where we were all together, which by itself is a rare moment with two older teens.

We had never tried to do this before and let me tell you, it was sooooooo good!  Addicting y’all!!

It’s VERY easy to make and takes about 10 minutes; a great treat to keep on hand for unexpected company!

INGREDIENTS

• 1 Sara Lee Pound Cake
• 1/3 cup of honey
• 3 Tbls of melted butter

Blueberry Glaze Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries

DIRECTIONS

I recommend making the glaze first so that it can cool.   Combine sugar and cornstarch in a small saucepan and mix well.   Gradually stir in water.  Crush 1 cup blueberries & keep 1 cup whole; add to sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.  Continue to boil about 2-3 minutes.  It will thicken as it sets and cool so don’t worry if it’s not thick.  Cool blueberry glaze.

While your blueberry glaze is cooking, you can start on the toasted pound cake.  Cut pound cake into  1″ thick slices. Melt 3 Tablespoons Butter & stir in 1/3 cup honey; mix well.  Place the cake slice down and brush honey-butter mixture onto the pound cake (both sides) and toast until brown on both sides.  It doesn’t take long at all.

Place pound cake slice(s) on plate and pour blueberry glaze over slices.  Top with whipped cream!

He got tired of me taking photos of him.  He told me to leave him alone and let him eat! LOL

WIN A COUPON

I’ve got 5 Sara Lee Dessert Coupons to giveaway to 5 folks.  The coupon is for one free Sara Lee Dessert, up to $6.00.  To enter:

Required: Leave a comment telling me what dilemmas you have when trying to create special family moments.

Additional optional entry options, leaving each one in a separate comment to count.

• Tweet and/or facebook this post and share with your family & friends.  (DAILY ENTRY) Sara Lee on Twitter | on Facebook and you can find me on Twitter & Facebook too!
• Visit the Sara Lee Desserts website and tell me which dessert is YOUR favorite!

Coupon Giveaway ends on February 4th, at about 10pm CST.  Coupon is valid in the US only.  Sorry guys.  I know I have a lot of Canadian readers:(

Cooking wines are something that I don’t use too often because I’ve often assumed that they were more on the expensive side but recently, I was introduced to Holland House cooking wines.  Have you guys used them before?  Some of the most obvious cooking wine include sherry but the one that stood out to me the most out of the Holland House collection of cooking wines was the White Wine with Lemon Flavor.  <–LEMON!  We are big lemon users around here from lemon pepper to fresh lemons so when I saw that, I knew I had to incorporate into something and that something was a sauce for chicken!

I’ve made a couple of sauces using heavy cream before so I figured I’d try it with this cooking wine.  WOW oh WOW oh WOW!  Right off, I could smell the lemon in the wine while it was boiling.  That told me that I’d easily be able to taste the flavor in my sauce so it just boosted my confidence even more!  The sauce was AMAZING.  The flavor just blew me away and I have to say, while we enjoyed it in a casual setting, I am totally gonna make this when entertaining for guests.  Holy cow it was good and SOOOO easy to make!

Now I tried to measure accurately. If you don’t already know, I am terrible at measuring because I just pour or use my hands but I knew I had to get close so that you guys could make it.

INGREDIENTS

(for sauce)

• 1/2 cup or so of the Holland House White Wine with Lemon
• 5/8 cup of Heavy Cream (about 10 tablespoons)
• 1/2 cup of butter
• Salt and pepper (easy on the salt)

You’ll also need 4-6 boneless, skinless chicken breasts and some parsley for garnish.

DIRECTIONS

Cook your chicken breasts with a dab of olive oil, in a skillet, with salt and pepper until done.  While that is cooking, start your sauce. It doesn’t take long to make at all so wait as long as you can before making it.  In a small saucepan, boil your white wine with lemon until it’s reduced just a bit.  Pour in your heavy cream and stir until mixed well and thick.  Slowly add butter in, about a tablespoon at a time, until melted.  Season with Salt and Pepper your done!!

You can either place chicken into a nice casserole pan and pour sauce all over it, or serve chicken as individual pieces and let them pour the sauce on their own.  Either way works just fine.

This is by far one of the most flavorful sauces I’ve made and the whole recipe is one of the easiest ones around ever!  I served with green beans and we had a fantastic lunch!

So have you seen this particular wine before, with the Lemon flavor? I have several other Holland House cooking wines so I’ll have to get creative and see what I can come up with!! Because I’m new to cooking wines, I decided to sign up for the Holland House newsletter.  If the other wines provide this much flavor when cooking, I NEED MORE RECIPES!!

Disclosure: Holland House sent me the cooking wines to try in some of my recipes and supplies compensation for my time and efforts to create this recipe and post.  Opinions are my own, always have been, always will be and this opinion says ” finger lickin’ good “!

For our family the perfect muffin has to be healthy and also nut free (my daughter’s daycare is nut free), low carb for me and yet still delicious and moist for my husband.   I’m not an expert baker so I wanted something that would be quick and easy to make and relatively foolproof.   After combining a couple of recipes and tweaking a little we have found the one that works for us.

Ingredients:

• ¼ cup coconut oil
• 4 tablespoons of butter
• 6 eggs (at room temperature)
• ½ teaspoon coconut essence
• pinch of salt
• 1 cup Xylitol
• 1 teaspoon Stevia (Nu Naturals)
• ¾ cup heavy cream
• 1 ½ cups shredded coconut (we use organic unsweetened low fat)
• 1 cup coconut flour (best sifted – we use Bob’s Red Mill)
• ½ cup cocoa (best sifted – we use Green & Blacks Organic Fair Trade Cocoa)
• ¾ cup chocolate chips (we use Sunspire Organic 65% Cocoa Bittersweet Chocolate Chips)

Preheat oven 375 degrees – To help keep the muffins moist we add moisture to the oven in the form of steam by placing a pyrex dish filled with water on the bottom of the over while preheating.

Directions:

1. Soften the butter and if your coconut oil is solid soften that too
2. In a large mixing bowl mix coconut oil, eggs, coconut essence, pinch of salt and xylitol
3. Separately mix the shredded coconut, coconut flour, cocoa and chocolate chips (keep some of the chocolate chips to sprinkle on the top of each muffin
4. Add half the dry mix into the wet mixture, add the heavy cream, add the remainder of the dry mix
5. Grease the muffin trays/cups.  We use spray coconut oil.
6. Spoon into the silicon muffin trays or muffin cups (we make 12 large muffins and 12 mini muffins)
7. Bake for 14-16 minutes.  For us the mini muffins are ready at 14 minutes so we remove these and leave the large muffins in for a few more minutes – since your oven may bake a little differently you can check them with a toothpick and the leave them in a little longer if necessary.

Candice is a co-founder of Bidmycleaning.com, an online marketplace for cleaning services.  Bidmycleaning was founded by her husband, Gavin and two partners.  Candice and Gavin live in San Diego and have an ‘almost-four-year old’ daughter, also known as the baking assistant.  Candice writes the Bidmycleaning Banter Blog where she talks about house cleaning, green cleaning and being eco-friendly.

Blackened Catfish has never been easier to make. Seriously if you can’t make this then you totally need cooking 101 lessons big time! heehee

This is the final piece to complete a delicious dinner. A dinner where all three recipes were 5 ingredients or less per dish.  We had homemade creamed corn, tomato bacon onion gratin, and now blackened catfish.  Maybe next week is dessert?  You can find recipes like this in the 5 ingredient cookbook or by watching 5 Ingredient Fix on Food Network!

INGREDIENTS
Compound Butter:

* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 tablespoon Creole seasoning
* 1 lemon, zested and juiced
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly cracked black pepper
* 1 tablespoon chopped chives

Catfish:

* 2 lemons, thinly sliced
* Compound butter
* 4 (8-ounce) fresh skinless, boneless catfish fillets
* 1/4 cup Creole seasoning (recommended: Tony Chachere’s)
* Whole chives, for garnishing

DIRECTIONS

In a bowl, add the butter, Creole spices, lemon zest and juice, salt and pepper and mix to combine. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.

Preheat oven to 350 degrees F.

Preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.

Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning. Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning. With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish. Bake until fish easily breaks apart with a fork, 12 to 15 minutes. Immediately top each hot fillet with a spoonful of compound butter; transfer to heated serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.

Recipe courtesy of Food Network’s 5 Ingredient Fix

I get several requests for “cooking for two” recipes and since I have 5, I turned to my Mom!  While most people know how to make rice krispies, I thought it would fun to share it for those who are single and new to cooking up treats or for those couples who forgot about this tasty sweet. I’ll be coming to you with more so keep an eye out!

INGREDIENTS

• 1 tsp. butter
• 6 large marshmallows or approx 3/4 to 1 cup miniature marshmallows
• 1 cup Rice Krispies

DIRECTIONS

Microwave the butter and marshmallows; add the cereal and stir.  I would recommend spreading a very light coat of butter on the bowl and the spatula or spoon to prevent sticking.

The lemon is there to simply show you the size of the small CorningWare dish.

White Chocolate Macadamia Nut Cookies have to be some of the BEST cookies ever.  These cookies are slightly crisp on the outside with a soft and chewy inside, full of chunks of macadamia nuts and white chocolate.  Very drool worthy!  What is your favorite kind of cookie?

INGREDIENTS

• 1 pound (2 cups) butter, room temperature
• 1 2/3 cup brown sugar, packed 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 Tablespoon vanilla
• 4 ¼ cup all purpose unbleached white flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups (12 ounce bag) white chocolate chips or chunks
• 1 ¼ cup (4 ounces) macadamia nuts, roughly chopped

DIRECTIONS

• 1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
• 2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
• 3. Preheat oven to 350 degrees F.
• 4. Line baking sheets with parchment paper (no need to grease).
• 5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
• 6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
• 7. Add brown sugar and beat again. Scrape down the bowl and add the granulated sugar. Beat until fluffy.
• 8. Add eggs one at a time, beating after each addition.
• 9. Add vanilla, beat and scrape again.
• 10. On low speed, add flour mixture 2 cups at a time, and mix well.
• 11. Mix in white chocolate and macadamia nuts. Mix only until blended.
• 12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
• 13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
• 14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
• 15. Makes 48 warm and gooey cookies.

During the summer I like to make quick and easy desserts. I also look for desserts that don’t have to be cooked. I don’t want to heat up my oven any more than I have to. This pie recipe is all of the above. It is very good, but also quick and very easy, plus you do not have to bake it.

The recipe originally came from Hersey’s, so I should have known it would be good. I usually use the special dark chips because I prefer them, but semi-sweet also work well. The recipe calls for a graham cracker crust. To keep this no bake, I buy my crust. I would suggest making it with an Oreo cookie crust instead of just graham cracker. I think it makes the pie even better than the graham cracker crust. But again either one will work.

INGREDIENTS

• 1-1/2 cups dark chocolate chips or semi-sweet chocolate chips
• 1 package (8 oz.) cream cheese, softened
• 1 package (3 oz.) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup (1/2 stick), softened and divided
• 2 cups frozen non-dairy whipped topping, thawed
• 1 packaged graham cracker crumb crust or Oreo crust

DIRECTIONS

Place chocolate chips and 1/2 of the butter in small microwave-safe bowl. Microwave 45 seconds and stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.

Beat cream cheese, sugar and remaining butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust. Refrigerate until firm.

Lynn is a stay at home mom to three kids. She loves to cook and try new recipes. You can follow her adventures in the kitchen at lynnskitchenadventures.com

I’ve been very overwhelmed lately so I have to give a huge hug and thank you to my mom who stepped in and “submitted” this recipe.  She’s actually the real foodie between us and I hope that one day she’ll start her own blog!

My mom said this is to die for!  It’s a little more work than  some recipes but she insists that it’s a must try.  I think it sounds delicious and hope to make it soon.  Enjoy!

INGREDIENTS

• ½ cup (1stick) butter
• 1 chicken breast, cut into strips (about 1 cup)
• 16 (21-25 count) shrimp, peeled and deveined, tails removed
• ½ cup sliced andouille sausage, casing removed
• 1/3 cup sliced yellow onion
• ¼ cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1  sliced zucchini
• 1  sliced yellow squash
• 1 cup diced Roma tomatoes
• 1 quart Andouille Cream Sauce (recipe follows)
• 4 cups cavatappi pasta
• ½ cup sliced scallion
• ½ teaspoon chopped fresh flat-leaf parsley

DIRECTIONS

Melt butter in a large sauté pan over medium-low heat.  Increase heat to medium and add chicken, shrimp, andouille, onion, and bell peppers.  Sauté until shrimp and chicken are just cooked through.  Add zucchini, yellow squash, and tomatoes, cook 2 minutes.  Add andouille cream sauce, toss well and bring to a boil.  Remove from the heat and keep warm.  Cook cavatappi in boiling salted water until as dente: drain well.  Pour sauce over pasta, and toss, pulling shrimp, and chicken to the top. Evenly sprinkle scallion over pasta. Sprinkle parsley around rim of bowl and serve.

Note: Can also add ½ cup crawfish tails

ANDOUILLE CREAM SAUCE

INGREDIENTS

• 1 teaspoon canola oil
• ¼ cup diced yellow onion
• 2 tablespoons chopped garlic
• 3 ounces andouille sausage, casing removed (see note)
• 2/3 cup crushed tomatoes
• 2/3 cup cold water
• ¾ tablespoon chicken base
• 2 teaspoons cornstarch
• 1 cup heavy cream
• 2 teaspoons blackening seasoning
• ¼ teaspoon cayenne pepper
• ¼ cup jalapeno-jack cheese, grated

DIRECTIONS

Place oil in a saucepan over medium heat. Add diced onion and sauté 3 to 4 minutes.  Add garlic, stir well, and sauté 2 minutes.  Add andouille sausage and sauté 2 more minutes.  Add crushed tomatoes and mix well to thoroughly combine.  In a mixing bowl use a wire whisk to combine water, chicken base, cornstarch, and cream.  Add liquid to the onion mixture.  Bring to a boil, reduce the heat, and simmer 8 to 10 minutes.  Add blacking seasoning and cayenne and mix well to incorporate.  Add grated cheese to the sauce and blend well.  Allow to simmer until all the cheese has melted, 2 more minutes.

Note: I put the andouille sausage in my mini food processor to grind it up for the cream sauce.

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I’m actually not a fan of squash but everyone I know loves it.  I try to cook it often for my family and for the cowboys but get tired of the same ol’ fried squash.  I decided this time around to try some baked squash.  I fed the cowboys today and must have done something right with the recipe because the entire casserole dish was empty!  Makes me wish I had tried a little bit of it.

INGREDIENTS

• 5 pounds medium−size yellow squash
• 2 eggs, beaten
• 1 cup bread crumbs plus additional bread crumbs for topping
• 1 stick butter or margarine
• 1/4 cup sugar
• Salt, to taste
• 2 tablespoons chopped onion
• Dash of pepper

DIRECTIONS

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.