Dinner Recipe

Crock Pot Barbecue Ribs, Roasted Rosemary Potatoes,

and Honey-Glazed Carrots

Honey-Glazed Carrots from Martha Stewart

1 tbsp veg oil
2 pounds carrots, cut into 1-in lengths, halved if thick
1 c. canned reduced-sodium chicken broth or water
1/2 c honey
2 tbsp red-wine vinegar
2 tbsp unsalted butter

In a large skillet, heat oil over medium-high, add carrots, cook stirring once, until beginning to brown (2 mins).

Add broth, honey and vinegar; season with s&p. Bring to boil; reduce to a simmer, cover, and cook until crisp-tender, 10 mins. Uncover, and cook over med-high until carrots are tender and liquid is syrupy, 7-9 mins more (there should only be a small amount of liquid remaining).

Roasted Rosemary Potatoes

Spread olive oil on the bottom of the pan
Chunk several peeled potatoes into similar sizes and place in pan
Wash several stems of fresh rosemary and pick off leaves, crush in hand, and spread over potatoes
Add garlic if desired
Bake at 400 degrees until browned and crisp. (approx 45mins-1hr)

Crock Pot Ribs by Team Hess

3 lbs pork or beef ribs
1 c. water
1/4c cooking sherry
1 tbsp Worcestershire sauce
1/2 c barbecue sauce
(I added liquid smoke, added slightly more water and barbecue sauce too)

Place ribs standing upright in crock pot (lean rips against wall so they’re not lying in water on bottom). Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and peper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours (7 would have worked for mine). Serve with additional barbecue sauce for dipping.


Lunch Recipe

Tortellini Vegetable Soup

Recipe as adapted from Spoonful

  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • Several handfuls of carrots, diced
  • 6 or so cups of chicken stock
  • dried basil
  • 1 can of crushed Italian style tomatoes
  • salt
  • 8-9 ounces of fresh tortellini filled with whatever is your favorite (cheese, meat, spinach)
  • cracked black pepper


Heat the olive oil in a medium soup pot. Add the onion and carrots. Saute over moderate heat, stirring often, until the onion and carrots are soft.
Add the stock, basil, tomatoes, corn, and salt to pot. Increase the heat and bring to a low boil. Add the tortellini and bring the soup back to a low boil. Cook for 2 minutes, then reduce heat and let simmer for 5-6 minutes longer. Add pepper and other spices you’d like to add.
After ladled into bowls, top with shredded cheese.

Dinner Recipe

Shrimp & Asparagus in Wine Basil Sauce


Original Recipe from 28 Cooks IMG_1921

(Above image from 2nd time I made this recipe. This time I added fresh basil and oregano, local white wine, and bow-tie pasta)


2 tbsp olive oil 2 cloves garlic, minced
1 red serrano pepper, diced
1/2 c white wine
1 tbsp butter
1/2 lb large shrimp, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 pieces
1 tbsp lemon jice
2 cups fresh basil, thinly sliced
rice or pasta

Heat olive oil over medium high heat. Add garlic and pepper, saute for 1 minute. Add wine and butter, bring to boil and simmer for 2-3 minutes. Add shrimp and asparagus, and saute until done, about 3 minutes. Add lemon juice and basil and toss until basil is wilted. Serve over pasta or rice.


What I Actually Made:

2 tbsp olive oil 2 cloves garlic, minced
1/2 c white wine
1 tbsp butter
Probably closer to 3/4 lb large shrimp, peeled, deveined, with tails intact (tails were just an annoyance. I recommend tailless)
1/2 of the bundle of asparagus stalks, washed and snapped at natural breaking point. ***
2 tbsp lemon juice
dried basil from spice rack
angel hair pasta

Heat olive oil over medium high heat. Add garlic and saute for 1 minute. Add wine and butter, bring to boil and simmer for 2-3 minutes. Add shrimp and asparagus, and saute until asparagus is tender but hasn’t lost its color. Add lemon juice and basil  Serve over pasta. When I make this again, I’m going to add drained pasta into the skillet with the sauce, shrimp, and asparagus and toss together well. The sauce will cover everything much better this way.

***Note: Hold an asparagus spear firmly and bend it until it breaks naturally. The spear should break at the point where it becomes tough. Visually, the stalks will not be the same length.

This recipe is delicious. Even though I’m a sauce person, both The Man and I thoroughly enjoyed this light flavorful dish.

Dessert Recipe

Pumpkin Pie Cupcakes with Whipped Cream

Delicious Fall Treat by Your Cup of Cake

Pumpkin Pie Cakes
24 Golden Oreos
½ cup oil
½ cup applesauce
3 eggs
1 teaspoon vanilla
1 ½ cups sugar
1 cup brown sugar
15 ounces pumpkin puree (the small can)
2 ¾ cup flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
Whipped Cream Topping
1 pint heavy whipping cream
2 teaspoons vanilla
1 cup powdered sugar
cinnamon or pumpkin pie spice to decorate
1.     Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24).
2.    Split the Oreos and drop them at the bottom of each liner, cream side up. (You can use the non cream side as decoration at the end it you want.)
3.    Gently combine eggs, oil, applesauce and vanilla.
4.    Stir in brown sugar and sugar for several minutes.
5.    Stir in pumpkin puree.
6.   In a separate bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt.
7.    Add dry ingredients to oils/sugars and stir only until combined.
8.   Fill cupcake liners ¾ full and bake for 17-25 minutes, or until an inserted knife or toothpick comes out clean.
9.   Whipped Topping:  Using a whisk or whisk attachment, beat heavy whipping cream until stiff peaks form.  Add powdered sugar and vanilla and mix until combined.

10. Spoon onto cooled cupcakes and sprinkle cinnamon or pumpkin pie spice on top to decorate.

I normally judge a cupcake by its batter but with this one, DONT! Taste testing the beaters/spoons/bowls will not prove nearly as tasty as the end result! I was very skeptical before baking but these cupcakes are da bomb! I love the surprise crunch at the bottom from the cookie, which, by the way, doesn’t get soft after baking. All in all, thumbs way up!

Dessert Recipe

Irish Car Bomb Cupcakes



Yield: 24 cupcakes

Prep Time: 40 minutes | Bake Time: 17 minutes

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder… I couldn’t find this so I substituted: 3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate… I couldnt find this either so I substituted: 1/2 ounce unsweetened chocolate plus 1 tablespoon granulated white sugar
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Baileys Irish Cream

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. This step took a while, so I put it in the fridge overnight to harden it up and then put it in the microwave for a few second to soften it up slightly in the morning.

4. Cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

*This wonderful recipe came from Brown Eyed Baker

Dinner Recipe

Sweet Bourbon Glazed Salmon with Crispy Leeks

I baked some sweet potatoes and asparagus to go along with the salmon.


For the Salmon:
1/3 cup bourbon
1/4 cup brown sugar
2 teaspoons honey
2 teaspoons molasses
1 1/2 teaspoons country dijon (or another grainy) mustard
1/2 teaspoon cider vinegar
2 salmon filets
1 teaspoon salt
1 teaspoons ground black pepper

For the Leeks:
3 large leeks, cleaned
2 tablespoons unsalted butter
1/4 cup white wine (or chicken broth, if you have no wine)

1. Preheat your oven to 450 degrees F. In a sauce pan over high heat, whisk together the bourbon, brown sugar, honey, molasses, mustard, and vinegar. Bring to a boil, then turn the heat down to medium-low and allow the sauce to simmer for about 10-15 minutes, until reduced by half and slightly thickened. Remove from heat and set aside.

2. Make your leeks while the sauce simmers. Melt the butter in a pan over medium-high heat and thinly slice the leeks. Cook for 8-10 minutes, until softened, then add in the white wine and cook until evaporated.

3. Pat the salmon dry and season with the salt and pepper. Line a baking sheet with foil or parchment, then place a cooling rack on top of it and spray with non-stick spray. Place the salmon on the sheet, brush lightly with the sauce, and broil for 3 minutes or so on each side, until slightly crispy.

4. Take the salmon out of the oven and brush it again, this time more generously with the glaze. Place back in the oven for another 2 minutes or so on each side, until the sauce caramelizes a bit. Top with the caramelized leeks and serve. This was my first time using the broiler of my oven, but I have to say that I’ll never bake salmon another way. It’s so simple.

Enjoy. ♥ B

*This amazing recipe came from Crepes of Wrath

Dessert Recipe

So.. I’m not really sure if this constitutes as a dessert but since it has sugar in it.. I’m gonna call it a dessert.

Banana Bread Recipe 
*Recipe from Simply Recipes

3-4 ripe bananas, smashed
1/3 c melted butter
1 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 c all-purpose flour

I’m not quite sure the bananas were at their banana-bread-baking-prime but they were waaay past the time I was just going to eat them. I’m pretty picky about my banana ripeness.
I thought 1 c of sugar was a little excessive so I reduced it to 3/4 c ish). Then I looked at the recipe and they actually recommended that.
I dont exactly measure things out. Especially when they get under a teaspoon. It’s more ish and pinch measurements at that point.

Now….. onto making the bread.
Preheat oven to 350 degrees. Mix butter into the mashed bananas in a large bowl. Mix in sugar, egg, vanilla, baking soda and salt. Finally, add flour, mix, and pour into greased loaf pan. Bake for 1 hour. Cool on rack, remove from pan, slice, and EAT!

Snack Recipe

So I decided to make my own Jalapeño Poppers

1 package of crescent rolls
4 jalapenos
1 package of cream cheese

Unroll the crescent rolls. Cut the jalapenos in half. I cut out some of the seeds because I’m sort of a wuss and didnt want to cry when I ate a popper. Next, take a jalapeno half and put on the widest part of the crescent roll. Top with a slice of the block of cream cheese and roll up the crescent roll being sure to tuck the corners completely. Be sure that no cream cheese or peppers are exposed. Bake at 350 degrees for 12ish minutes flipping rolls half way through. Take out, cut in half, eat and enjoy. ♥ B