Classic Spice Cake with Cream Cheese Frosting

Happy Father’s Day to all you dads out there! This is a favorite of both my husband and father

Cheesy Cauliflower and Potato Soup

I know that it’s summer time and soup isn’t something that is really popular now, but th

Crockpot BBQ Chicken and Cornbread

I know I’ve been barbecue sauce overload, but that stuff is genius. One of my favorite things

 

Classic Spice Cake with Cream Cheese Frosting

June 16, 2013 in Cassie, Sweets

Happy Father’s Day to all you dads out there! This is a favorite of both my husband and father in law, who happen to be pretty awesome dads, so it only makes sense that I would make this today.

Don’t get me wrong, I love a good apple spice cake, but sometimes simple and classic is the way to go.

This is probably the easiest cake I’ve ever made and extra bonus, I had all ingredients on hand.

Ditch the box and mix this up!

recipe from Betty Crocker Cook Book

Ingredients

Cake:

2 cups flour
3/4 cups sugar
3/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 tsp ground ginger
3/4 tsp. salt
3/4 cup brown sugar
1 cup butter, softened at room temperature
3/4 cup buttermilk
2 eggs

Frosting:

8 oz 1/3 less fat cream cheese
1 cup butter, softened
2 cups powdered sugar
1 tbs vanilla extract 

Directions

Preheat oven to 350 degrees and prepare your cake pan with some nonstick spray. I used a 9 inch round cake pan, but a square 8×8 or 9×9 would work fine.

In the bowl of a stand mixer, combine all the dry ingredients and add in the butter, butter milk and eggs. Mix until it is light and fluffy, about 3-5 minutes.

Pour batter into the cake pan and bake for 50-55 minutes until golden brown and the top springs back after pushing down.

Let it cool in the pan for 10 minutes before using a rubber spatula to loosen the edges and transfer to a wire rack to finish cooling.

Prepare the frosting by combining all the ingredients in the stand mixer using the whisk attachment. Add in the powdered sugar a 1/2 a cup at a time to avoid a kitchen mess disaster!

Pour the frosting over the cooled cake and smooth using a rubber spatula.

Enjoy!

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Cheesy Cauliflower and Potato Soup

June 15, 2013 in Cassie, LIghter Side, Soup, Winter Eats

I know that it’s summer time and soup isn’t something that is really popular now, but this is a smooth, flavorful soup that is nice to have on hand for a quick lunch. It’s also super quick, easy and healthy.

The base takes less than 10 minutes to make, including prep and only another 20 minutes or less of simmering.

Not bad.

Did I mention it’s healthy?

I’m not sure where my mom got this recipe from, but it’s pretty incredible and deserves props.

Here’s how to make it!

Ingredients

1/2 C chopped onion
2 cloves garlic, minced
2 T flour
3 1/2 C veggie broth (you can use chicken broth)
12 ounces cauliflower, chopped
1 large Idaho potato, peeled, cubed
1/2 cup half and half
2 cups cheddar cheese
salt and pepper to taste

Directions
Saute onion and garlic in a little olive oil. Stir in flour, cook for about a minute, then whisk in the stock a little at a time so the flour  doesn’t clump. Add cauliflower and potato and heat to boiling, reduce to simmer, cover and cook for 10-15 minutes. Remove about half the veggies with a slotted spoon and reserve. Puree remaining soup in food processor or blender.

Return soup to sauce pan, stir in reserved veggies, add half and half and cheese. Cook over low heat until cheese is melted. Season with salt and pepper.

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Crockpot BBQ Chicken and Cornbread

June 4, 2013 in Cassie, kid friendly, Main Dishes, Slow Cooker

I know I’ve been barbecue sauce overload, but that stuff is genius. One of my favorite things is bbq chicken, so why wouldn’t I want to try as many variations as humanly possible?

This one is pretty darn impressive. Not only is it tasty, but it’s healthy, too.

The secret? Sweet potatoes. Yup. You sneak one of those puppies in there with the corn and the onions and the chicken.

This meal is sweet. If you don’t like sweet bbq sauce, the easy remedy is to simply use a spicier bbq sauce. I made my homemade kind, and it tasted good, but I think I’d rather it be with more spice.

But honestly, who doesn’t love a true, honest one pot meal?

Here’s how to make it!

recipe adapted from Crockpot365.com

Ingredients

3 boneless, skinless chicken breasts
1 bottle of bbq sauce (or homemade, about 2 cups)
1/2 cup water
1 large or two small sweet potatoes, peeled and cubed
1 small red onion, diced
1 cup fresh or frozen corn

Cornbread topping:

Either use a box mix and omit the oil or butter or make your own:

3/4 cup corn meal
1 1/4 cup flour
1 cup milk
1/4 cup sugar
1 egg
1 tsp baking powder

Directions

Spray the crockpot with nonstick spray. Dump in all the ingredients for the bbq chicken and mix to combine.

In a separate bowl, mix the cornbread mixture with a fork. Pour on top and spread evenly.

Leave a small crack in the lid to allow the moisture to escape. I tipped my lid and that worked fine, but some use a small, thin wooden spoon to keep the lid cracked. Whatever works.

It’ll take 6-8 hours on low. The cornbread WILL cook. If it’s getting close to dinner time and it’s still a bit soft, turn it up to high and let it brown for about 30 minutes.

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Barbecue Chicken Pasta

May 11, 2013 in Cassie, kid friendly, Main Dishes

I love barbecue chicken. I love cheddar cheese melted on my barbecue chicken. I love pasta. And I love creamy pasta sauce.

So, what happened here was pretty genius.

It’s barbecue sauce, it’s got spice, it’s got sweetness, it’s creamy and it’s on pasta. It’s kind of amazing.

I used Trader Joe’s barbecue sauce instead of making my own sauce, because TJ’s has a nice kick of spice to it. If you’re not into spice, that’s cool, just use a sweet barbecue sauce instead.

Here’s how to make it!

original recipe

Ingredients

1 package penne pasta
3 boneless, skinless, chicken breasts
1 cup spicy barbecue sauce
1/2 cup sour cream
1 tbs brown sugar (only if using a spicy barbecue sauce)
1 tbs onion powder
1/2 cup mozzarella cheese
1/2 cup cheddar cheese

Directions

Preheat oven to 350. In a 9×9 baking dish, pour the barbecue sauce over the chicken breasts. Cook for 45 minutes, or until cooked through.

Meanwhile, boil the pasta according to the package directions.

Place the cooked chicken on to a cutting board and slice into strips. Take the remaining barbecue sauce and pour it into a large sauce pan. Add in the brown sugar, sour cream, onion powder and the cheeses. Cook on medium until all the cheeses are melted and well combined.

Place the sauce over top of the pasta, top with chicken and additional cheddar cheese if desired. Enjoy.

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Vegetarian Asparagus and Parmesan Pasta Toss

April 25, 2013 in Cassie, Dinner, LIghter Side, Main Dishes, Vegetarian


Looking for a fabulous vegetarian meal? Look no further. I’m not a vegetarian, however, I do limit our meat consumption.  So each week when I put together our menu, I am always in search of a good meatless meal – or four.

I’m one of those people who, once I find something I like, eat it all the time until I’m tired of it. A few years ago when my mom sent me this recipe, I did just that. I had completely forgotten about it until a friend was asking for a good vegetarian pasta dish.

Now I fear my family will have to bear with me as I go through this obsession again.

I changed the veggies that are in the original recipe, and use less red pepper flakes because of the kids. This is one of those dishes where you can use virtually any veggie with it. The original calls for asparagus, red peppers and mushrooms, but I have texture issues with mushrooms, so I omit those and use broccoli and carrots instead. You can, however, use anything with it, seriously.

Here’s how to make it!

recipe adapted from Cooking Light Magazine

Ingredients

  • 1 red bell pepper, sliced
  • 1 package uncooked pasta, I used spirals
  • Cooking spray
  • 3 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 3/4 cups (1-inch) pieces asparagus (about 12 ounces)
  • 1 1/2 cups baby carrots
  • 1 bunch of broccoli, cut into small pieces
  • 1/2 cup (2 ounces) grated fresh Parmesan, divided

Directions

  1. Preheat broiler.
  2. Cut bell pepper in half lengthwise; discard seeds. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place in a ziplock plastic bag and seal. Let sit for 10 minutes, then peel and cut into strips.
  3. Boil the pasta until al dente.
  4. Steam the baby carrots and broccoli until to desired softness.
  5. Spray a large nonstick skillet with cooking spray and place over medium high heat. Add garlic, and cook for 1 minute. Add bell pepper, crushed red pepper, spices and tomatoes. Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender.
  6. In a large bowl, combine boiled pasta, broccoli, carrots and asparagus mixture. Add in the parmesan cheese and stir to combine.
  7. Enjoy!

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Peanut Butter Oat Bar

April 3, 2013 in Cassie, kid friendly, LIghter Side, Sweets

I think it would be pretty safe to say I have an obsession with oatmeal and peanut butter. Finding a way to put them together with a little chocolate is always a good day.

This weekend I’m hosting a spinathon and I’m trying to figure out baked goods I can make for the spinners to eat after their workout. Trouble is, I want to avoid anything too sugary or dense so that they don’t feel sick after all the hard work.

Plus putting all those calories back in when you just worked them out, even if it is for a good cause can be tough.

This is a simple recipe with all ingredients on hand. It requires no butter, no eggs and no oil.

I’ll be most definitely making this for Sunday.

Here’s how to make it!

recipe adapted from How Sweet It Is

Ingredients

1 cup flour
1 cup oats (not quick oats)
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
3/4 cup smooth peanut butter
1 tbs vanilla extract
1/2 cup milk (I used 1%)
1/3 cup chocolate chips

Directions

Preheat oven to 350.

Cream together peanut butter and sugar until light and fluffy, about 2 minutes.

Add in vanilla, baking soda and salt. Mix until combined. Add in the flour and oats. The mixture will be gritty. Don’t worry.

With the mixer set to low, mix in the milk until well combined. Make sure to scrape down the sides.

Dump the mixture into a greased 8×8 baking tin. Bake for 18-20 minutes.

Makes 9 large bars.

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Banana Pancakes

March 31, 2013 in Breakfast, Jessica, kid friendly

I woke up this morning with Jack Johnson singing in my head, and I knew then and there that it was a banana pancake morning. I scoured the internet for the best recipe, and landed on one that needed a little improvement – so I improved!

Note: When you do pancakes, make sure to turn your griddle/stove on early so it’s nice and hot when you pour those cakes. Otherwise, they take a long time to cook and don’t come out the right consistency (not that I’d know from doing that or anything).

My daughter enjoyed these with maple syrup, while my husband and I thought they were great plain.

Anyhow, here’s the recipe!

Ingredients:
1 & 1/4 cup flour
1 tbsp white sugar
2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 cup milk (I use 2%)
2 tbsp cinnamon applesauce
1/2 tsp. vanilla
2 ripe bananas, mashed

Directions:
1. Combine all dry ingredients – flour, sugar, baking powder and salt.
2. Combine wet ingredients in a separate bowl – egg, milk, applesauce, vanilla and bananas.
3. Slowly mix wet ingredients in with dry until evenly mixed.
4. Pour about 1/4 cup of the mixture on the griddle/pan and flip when ready!

 

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Zucchini Lasagna

March 28, 2013 in Cassie, Dinner, kid friendly, LIghter Side, Main Dishes

This surprised me. I didn’t think this was going to be very good, just kind of meh, but I was surprised that it in fact was delicious!

I made mine with ground turkey, however, if you want to make it vegetarian, then simply use lentils or soy crumbles as your meat.

The meat sauce combines your meat choice, broccoli, cauliflower and onion. It was super filling and ridiculously healthy. Even if I don’t make this exact meal again anytime soon, I will definitely make the meat sauce again. It’s a great way to sneak veggies in for kids if that’s an issue.

I made this meal the morning before I cooked it for dinner, and it wasn’t overly watery from the zucchini. It also freezes well.

Here’s how to make it!

recipe adapted from Jo and Sue

Ingredients

4 zucchini, sliced into 1/8 inch slices
1 lb ground turkey (or 1 cup prepared lentils)
1 onion, diced
2 cups fresh broccoli, chopped
2 cups cauliflower, chopped
2 cloves garlic, minced
pepper to taste
1 jar pasta sauce
2 cups cottage cheese
1/2 cup parm cheese, grated
1 cup mozzarella cheese, shredded

Directions

Preheat oven to 425.

Slice the zucchini into 1/8 inch slices and line them on cookie sheets. Bake them for 5 minutes on each side.

Reduce the heat to 375. Brown the turkey and sprinkle with pepper. Drain. Add in the chopped onion, broccoli, cauliflower and garlic. Top with the pasta sauce. Cook for 10 minutes on medium/high heat until veggies are easily blanched.

Now build the lasagna. Pour half the meat sauce into a 9×12 pyrex pan. Line half the zucchini on top. Spread the cottage cheese on top, then pour the remaining meat sauce over top. Top with the remaining zucchini, mozzarella cheese and parmesan cheese.

Bake for 50 minutes covered with tinfoil, then remove the foil and cook for another 10 minutes.

Let sit for 10 minutes before serving. It may be watery due to the zucchini, so letting it rest will help absorb some of the extra fluid.

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Cheesy Pasta Primavera

March 21, 2013 in Cassie, Dinner, kid friendly, LIghter Side, Main Dishes

I’m not one who usually gets excited about veggies. But seriously? Seriously? This was amazing.

I saw the original recipe yesterday and told about five people about it, then made a vow I was going to eat it. And soon.

I even dragged my four kids to the store just to get the ingredients for it. I was that stoked about it.

This is light, healthy and full of flavor.

I promise.

And remember, this is pasta primavera – therefore, the sauce is thin.

 

Here’s how to make it!

recipe adapted from Recipe Girl

Ingredients

Sauce:
1 cup plain greek yogurt
1/2 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tsp ground thyme
salt and pepper, to taste

Main dish:
16 oz whole wheat pasta, cooked until al dente
1 teaspoon olive oil
2 medium cloves garlic, minced
2 cups fresh broccoli florets
1 cup chopped baby carrots
1 large red bell pepper, chopped or sliced thinly
2 cups cooked and chopped or shredded chicken breast (optional)
1 1/2 cups halved cherry tomatoes

Topping:
1/2 cup shredded Mozzarella cheese

Directions

Preheat oven to 400 degrees.

Boil the pasta until cooked to al dente, set aside.

Make the sauce by combining the greek yogurt, cheeses and thyme together in a medium bowl. Set aside.

Prepare the veggies. In a large saucepan, heat the olive oil over medium high heat and cook the garlic for a minute. Add in the broccoli, pepper and carrots. Cook until they begin to soften, about 5 minutes, stirring often.

Add in the pasta and optional chicken and mix to combine. Add in the sauce and stir, again to combine.

Pour into a prepared pyrex pan and top with the halved cherry tomatoes.

Cover with tinfoil and bake for 30 minutes.

Remove the cover, top with remaining mozzarella cheese and cook another 10 minutes.

Serve immediately.

 

 

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Roasted Strawberry Buttermilk Cake

March 20, 2013 in Breakfast, Cassie, kid friendly, Sweets

Finally! A non-bundt cake!

I’ve wanted to try this cake out for a while now, but never had good enough strawberries for the recipe, but then I had some leftover from the angel food cake and figured why not?

I’m dubbing this a breakfast cake. Sure, it’s partially because I made and consumed some before 11 AM, but also because it has fruit in it. That’s a good excuse, right?

First of all, roasting strawberries is a fantastic idea. My house smells amazing.

Secondly, this is a delightful cake. It’s dense, which just means there’s plenty to share, but it also has a really nice tang from the balsamic vinegar.

It’s also extremely simple to make.

Ready?

 

Here’s how to make it!

recipe from Joy the Baker

Ingredients

For the strawberries:

8 ounces strawberries, hulled
2 tbs maple syrup
1 tbs olive oil
pinch of salt
2 tbs balsamic vinegar

For the cake:

2 1/2 cups flour
1 tbs baking powder
1/2 cup sugar
1/2 tsp sea salt
2 large eggs
1/4 cup unsalted butter, melted and slightly cooled
1 1/2 cups buttermilk (or sour milk, as I used – add a tbs white vinegar to the milk, let sit then use)
1 tsp vanilla extract
roasted strawberries

Directions

For the strawberries:

Preheat oven to 375. Line a deep cookie sheet with parchment paper.

Hull the strawberries and mix with maple syrup and olive oil. Lay out on the cookie sheet and roast for 35-40 minutes until juices are thick, but not burning.

In a small bowl, add the balsamic vinegar and mix in the roasted strawberries. Set aside.

For the cake:

In a medium sized bowl, mix together the dry ingredients.

In another bowl, whisk the buttermilk, butter, eggs and vanilla together. Slowly combine the dry ingredients until just mixed and no lumps remain.

Spoon into a cast iron skillet or quiche pan. (I used my cast iron dutch oven, and had to cook an extra 10 minutes.)

Top with the strawberries and bake for 20-25 minutes. (I baked mine for 33 minutes because of the dutch oven.)

Let cool on a wire rack and serve. Cake is good for 3 days if well stored.

 

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