A sweet treat from my childhood lunchbox.

DunkDip

Or, as we are now affectionately calling it over here in my kitchen… dunkateddy.

photo-71

NOTHING was better than opening up your lunchbox as a kid and laying your eyes on a package of Dunkaroos. They were solid gold, and one of the few treats that you absolutely never traded. This past weekend I decided I was going to finally track down a recipe (thank you, pinterest!) and give it a go.

So here’s how you make it!!

1 Box of funfetti cake mix
1 Container of Cool Whip
1 vanilla/plain yogurt (I actually couldn’t find any plain individual yogurts so I went with vanilla and it was just as good to me!)

Take half the cake mix, half the yogurt, and all of the cool whip and mix it all together! When I made it up there in the pics I used the whole box of cake mix and it just was a bit too thick so I’d suggest going with just half of the mix.

Hope you all enjoy a nice sweet treat!

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Let’s get cookin’: Calzones

CALZONES

Happy Super Bowl Eve! We all know that the Super Bowl is hardly about the football. It’s about the commercials and the food. And since you’d be some sort of fool to try to order a pizza tomorrow (I had to once learn this the hard way) I thought I’d bring the pizza home… and then wrap it up into a fabulous little calzone. These are so delicious and the best part is that you can mix and match and switch and swap all the different ingredients you want. And they are absolutely a fun time to make. So..

Here’s what you’ll need:

-Package of frozen rolls (I buy the pack of Pillsbury grands)
-1 tbl butter
-1 onion, diced
-1 lb italian sausage
-1/2 tsp italian seasoning
-15 ounces, whole milk ricotta cheese
-1/2 cup grated parmesan cheese
-1 -1/2 cup shredded mozzarella cheese
-2 whole eggs
-1 whole egg, beaten
-1/2 tsp salt
-Black pepper to taste
-2 tbl parsley
-Marinara for serving

RECIPEcalzones

Let’s get cookin’:

-Place frozen rolls on a baking sheet and cover with a towel to thaw for about 30 minutes.
-Preheat oven to 400 degrees.
-Melt butter in a large skillet over medium-high heat.
-Add onion and allow to cook for a few minutes (4-5min).
-Add in sausage and cook until brown and crumbling.
-Add italian seasoning (and red pepper flakes if you like it extra spicy!)
-Remove from pan and allow to cool.
-In a separate bowl, combine ricotta, parmesan cheese, mozzarella cheese, whole eggs, salt, pepper, an parsley.
-When sausage is cool, stir it in.
-When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.
-Spoon 3-4 tablespoons filling onto half of the dough circle.
-Now you can add in any extra ingredients that you fancy. We went with pepperoni (and bacon on the Misters).
-Fold half of the dough over itself, then using a fork press edges to seal.
-Brush the surface of the calzone with the beaten egg (this makes them nice and golden brown crispy, so don’t be too shy!)
-Bake for 10-13 minutes, or until golden brown.
-Serve with warm marinara sauce.
-Enjoy!

Let me know how these play out at your kitchen table!

Let’s Get Cookin’: Broccoli Cheddar Soup

I know, I know. It’s kind of been really really nice the past few days and the last thing on all our minds is winter comfort foods. However, since I know that chilly weather will make its way back around I figured I’d give you time to pull the ingredients together and plan your menu accordingly because today I’m sharing a recipe for one of my absolute favorite soups…

BC

While I absolutely have loved having my own kitchen to cook and experiment in, and a sweet husband who tries every last concoction I throw his way, I must admit, I miss the eating out. I could easily eat every single meal out. Breakfast, lunch, dinner. I wouldn’t even miss the fight to get my pots and pans out of their hiding places. Since getting married and joining the world of actual budgeting, we’ve seriously cut down on our eating out, as in, we hardly ever do it. And let me tell you, I sure do crave those weekly (ok, bi-weekly) trips to McAlisters and Panera. ((FYI- the first time Clint and I ever spoke was when he worked at McAlisters in high school. He asked to re-fill my sweet tea, I said yes, the rest is history 🙂 )) Anyway, at both places my absolute fav. is the broccoli cheddar soup. Since it’s been absent from my life for the past few months I decided I was going to give a whack at it myself. I won’t lie, it’s not as good (which I think is mostly because I can’t seem to find those darn bread bowls!), but it is really darn good. So, here is broccoli cheddar soup.

BCsoup

What you’ll need:
6 tablespoons unsalted butter
1 small onion, chopped (I typically do half a small onion, I’m not much of an onion person, and I honestly can’t stand cutting the things!)
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
Salt and Pepper for seasoning to taste
4 cups of broccoli florets (approx. 1 head)
1 large carrot, julienne
2 1/2 cups sharp white cheddar cheese
2 1/2 cups sharp yellow cheddar cheese

Let’s get cookin’:
-Melt the butter in a large pot over medium heat.
-Add the onion and cook until tender (4-5 min)
-Whisk in the flour, cook until golden (3-4 min)
-Gradually whisk in half-and-half
-Add chicken broth, bay leaves, season with salt and pepper and bring to a simmer.
-Reduce heat to medium-low and cook, uncovered, until thickened (Approx. 20 min)
-Add broccoli and carrot to the broth mixture and simmer until tender (Approx. 20 min)
-Discard the bay leaves (You’d be surprised how long those things can take to find at times!)
-[[Alternative step:: If you don’t want chunks of broccoli and carrot but rather specks, you can toss the soup into a blender and hit puree for a quick second or two, then return to the pot. Or if you have an immersion blender you can stick that right in the top and give it a spin around. If you do want the chunks of broccoli then just go right on ahead skipping this step.]]
-Raising the heat to medium, add the cheese to the soup, whisking in gradually and allowing to melt.
-I tend to let ours simmer for a good 10-15 after adding the cheese to really let it thicken up, but you can serve it right away if that’s how you’d like it. Also, if it gets too thick, you can add up to 3/4 cup of water to thin it out a bit.

-Enjoy!!

Let me know if you try it and
how it turns out at your dinner table!

And if any of you find bread bowls
drop me a comment and let me know where!

Let’s Get Cookin’: A Simple Saturday Snack.

You guys, get excited. This little snack is about to make some happy eaters out of you. Clint and I gave this a go for the first time yesterday and it doesn’t disappoint. I’ve already got the ingredients down on my grocery list so we can have it again soon. Here is..

Snack

I know a lot of people struggle with eating healthy on the weekends. Nothing says relaxation like a handful of greasy goodness. But today, I think you should give this a try.

What you’ll need:

1 Orange
1 Lemon
1 Apple (We went with Honeycrisp but you could also do Gala or Fuji)

How you do it:

Juice the orange and lemon
Slice the apple (I went for really thin slices so that they’d absorb the juices better)
Place slices in a dish and pour juice over them so apples are mostly submerged
Let sit for 30 min. to an hour in the refrigerator
Remove from juice and enjoy!

When I took our pieces out of the juice I put them in a bowl and poured just a bit in to sit on the bottom. We snacked on them all throughout the day and they only got better as the day went on.

I hope you all enjoy!

Let’s get cookin’: Sweet & Sour Chicken

Last week I shared Mac & Cheese with you all, and hopefully some of you even gave it a try!  Today I’ll be sharing one of my favorite recipes yet. It is so delish and surprisingly easy. (Which makes it more tasty- things are more yummy when you’re not exhausted from slaving over a stove.) So, here my friends, is sweet and sour chicken…

((Thanks to the Mr for taking the pictures. Unlike some people out there on the internet, I only have two hands, so I’m not quite able to hold a hot dish, flip chicken, and snap a picture all at the same time. So for now I’ll just stick to my current food photographer.))

What you’ll need to get cookin’

For the Chicken

  • A package of boneless, skinless chicken breasts
  • 1 cup of flour
  • 2 eggs
  • 1/4 cup of canola oil

For the Sauce

  • 3/4 cup sugar
  • 4 Tbs ketchup
  • 1/2 cup distilled white vinegar
  • 1 Tbs soy sauce
  • 1 Tbs garlic salt

Let’s make it:

  • Preheat your oven to 325 degrees.
  • Rinse the chicken breasts and dry (I usually do a bit of snipping to get rid of little fatty pieces). Season with salt and pepper then cube chicken.
  • Roll the chicken in the flour then submerge in the eggs (scramble them eggs!) and place aside.
  • Heat 1/4 cup of oil in a large skillet over medium heat.
  • Cook chicken until browned but not cooked. (I typically do 3 minutes then do a stir/flip and do another 3 minutes).

       While chicken is cooking prepare your sauce.

  • Add all your sauce ingredients in a bowl (sugar, ketchup, vinegar, soy sauce, garlic salt) and whisk. (This is my favorite step because I get to use the mini-whisk!)
  • When the chicken is finished browning place in a greased 9×13 baking dish.
  • Pour sweet and sour sauce evenly over the chicken.
  • Bake in the oven for one hour, turning the chicken every 15 minutes. (The smell gets better and better as you go!!)
  • Serve and enjoy!

I serve the chicken with white rice (which is made easier because your chicken is on a timer, no guessing when you need to start your rice… coordinating made easy!) I am thinking about trying my hand at lo mein to make this a full on Chinese meal.

I hope you enjoy this meal as much as we do!

Let me know how this sweet & sour chicken plays out at your kitchen table!