Detox Water

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*love*

This is the most amazing water, if you love cucumbers and lemons like I do! I cannot for the life of me find the original website that I got the recipe from, but I found many websites with the same recipe… did that make sense? Anyway…. lets get started! It will just take about 15 minutes to put it together, but let it sit overnight before you start downing this incredible beverage that is suppose to be wonderful for your skin and digestive system!

You’ll need

  • 2 Liters of Water
  • 1 Cucumber
  • 1 Lemon
  • 10-12 FRESH mint leaves
  • 1 Tsp of fresh grated ginger (mmmmm love this)

Mix well, I added ice.. I have no clue why.. probably just wanting to drink it right then! But I let it sit over night and enjoyed it over the next couple of days.. now its always on hand! Enjoy!

Tamra <3

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Lime Bars

So sorry, blogging has proved to be very time consuming! In order to get back on track….. I hope… I am going to post where I have found the last few recipes, if for no other reason.. than to give credit where credit is due!

These Lime Bars, were.. well.. interesting! If you like lime, you’ll love these.. sweet but definitely has that sour bite to it, and for some reason, my crust ended up on top… but nonetheless ended up in everyone’s bellies too!

you can find this recipe here !

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Reeses Peanut Butter Cup Cake

I did the unthinkable… I swore I would never do it again… I used a box cake mix! Now, mind you… we were short on time and it actually was a very good cake – Triple chocolate fudge! I also bought the glaze “Duncan Hines Amazing Glazes” Works wonders in a pinch, tastes good and gave it the perfect effect I was looking for without puddling at the bottom of the cake.  The prize winner for this cake was the wonderful peanut butter frosting! So simple and very light – wouldn’t advise using this if you are going to be a warm building or outdoors, its very soft..

  • 2 cups of cream peanut butter
  • 2 cups of confectioners sugar
  • 1 stick + 2 TB of unsalted butter (10 TB total)
  • 2/3 Cup of heavy cream

Beat peanut butter, sugar, and butter till fluffy.. slowly mix in the heavy cream till desired consistency.  Decorate however you wish!

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Stuffed Mushrooms

I made these goodies with my kiddo Sydney! Finally.. someone that lovessss mushrooms as much as I do. It was hard to keep our hands out of the filling! These have no real rhyme or reason, we just new we wanted crab meat in them!

Preheat the oven to 350, they will bake about 20-30 min

We grabbed 8 oz of mushrooms, I would have used portebellas, but they just didn’t have any that looked good! Mix together the follow

  • 8 oz cream cheese
  • 1/2 cup bread crumbs
  • 1 can of lump crab meat, or you can use the imitation.. or basically whatever your taste and availability are.
  • 1/2 cup Parmesan cheese
  • garlic, salt, pepper to taste

Brush your mushrooms with melted butter and place them in a shallow baking dish or pan (I use a dish because they tend to slide ;) Fill each mushroom, heck OVER FILL IT!! I topped them off with a little more bread crumbs and bit of melted butter.  Put them in the oven and let the wait begin! About 20-30 minutes..

Here is where I admit what I did wrong and would have changed it ;) The stuffing looked like it had too much cream cheese.. I kept adding bread crumbs.. don’t do this!! haha!! Follow the recipe as is.. and add whatever you fancy :)

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Shrimp Tacos, Spanish Rice, Unfried Ice-Cream

This was one of those dishes that made you go mmmmmmmmmmm after every bite. And I do mean every. single. bite.

I have to admit up front, I am not great with the grill, I get a little freaked out at things catching on fire.. but I put on my big girl chef hat and turned that gas on and grilled me some shrimp and corn! It was a very proud moment ;)

And that was the start of our wonderful meal of Grilled Shrimp Tacos, Spanish Rice, and “Unfried” Ice Cream.  Lets start backwards, prepare your desert first because if you do it last it doesn’t have time to firm up and look pretty :) However, get your grill going and start your corn while you work on these.. It’s ok, I felt like I was running a triathlon too!

Un-Fried Ice Cream

  • 5-6 flour tortillas, cut into strips
  • Cinnamon Sugar – I started with about 1 1/2 cups of sugar and just kept adding cinnamon to taste, I would say a couple of tablespoons
  • Enough oil to deep fry the tortillas strips (never said this was healthy!!)
  • 1 pint vanilla ice cream
  • Butterscotch topping (traditionally, honey is used in fried ice cream)
  • Whipped cream – I found a cool new cinnamon flavored cool whip!!!

Toss your tortilla strips in the heated oil till golden brown, remove to a towel and drain. While still hot, place them in your bowl of cinnamon sugar till well coated then transfer to another bowl.  You will be “milling” or crushing them in this bowl so make it a good size :)

This is the tricky party, you must work fast! Scoop your desired amount of ice cream into your hand.. yes your hand! I used about a baseball size. Form it as quickly as possible into a round ball and roll in the crushed cinnamon sugar tortillas and place in the serving bowl or on a parchment paper lined panned and quickly place in the freezer, repeat until you have enough servings.  At serving time, place in desired bowl, toss a bit more of the cinnamon sugar mix on top, drizzle with desired sauce, garnish with whipped cream and serve.. *so good*  Now, lets get back to our main dish!

Spanish Rice – Adapted from http://allrecipes.com/recipe/mexican-rice-ii/

  • 1 Cup uncooked long grain rice
  • 3 Tb. olive oil or cooking oil
  • 1/4 Cup diced onion
  • 1/2 Cup Tomato Sauce
  • 2 Cups Chicken Broth
  • 1 tsp cumin

Heat oil in a large skillet, add rice and stir constantly until golden brown and slightly puffy, add cumin and onion while cooking rice in oil. When browned, add sauce and chicken broth, bring to boil, turn to simmer, cover and cook about 25 min. Fluff with a fork when done!

Shrimp Tacos – I originally saw this post on pinterest, this recipe is adapted from http://cleananddelicious.com/2011/01/22/shrimp_tacos-2/

  • 1  lb of shrimp (I grilled mine, you can use any kind you like)
  • 6 oz of sour cream
  • 1/4 cup of fresh cilantro
  • 1/2 tsp of fresh ground pepper
  • 2 Tb. of fresh lime juice
  • 2 Ears of fresh corn, grilled and cut from the cob
  • 1 cup of black beans
  • 8  corn or flour tortillas, your taste

Mix sour cream, cilantro, ground pepper, and lime juice together, set aside (in fridge) and let the flavors mingle :)

Mix your grilled corn and black beans together or keep them separate in case someone doesn’t like one or the other.  Heat the tortillas, grab your shrimp off the grill and you are done, so simple but full of wonderful flavor. I will say.. that the original recipe asked for cabbage.. I had it.. in the fridge.. and forgot to use it! You are to slice thinly and heat in oil to soften it slightly and use as a condiment. Don’t forget your un-fried ice cream in the freezer!

<3 Tamra

 

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Missouri Rattlesnake Bites!

After viewing many recipes of these, I never could figure out what they were really called! I first saw them as “hamburger crescent bites” but they were more than that.. I had changed too many ingredients.. and to call them “Rattlesnake Bites” just didn’t seem right (but they are often called this) since they are no where near what is on the menu at Texas Roadhouse for Rattlesnake Bites.

So.. I had no choice.. I had to put Missouri in front of it. *giggle* I live here, I bake here, my daughter likes the name. My wonderful Sydney Paige helped me cooked these and she is just like her Daddy.. you just can’t get it hot enough! (Spice that is!!) . These are wonderful little crescent bites to take to any function/dinner/make-while-you-are-alone-and-eat-them-all ;)

Enjoy! We sure did <3  Tamra

  • 2 cans “large” crescent rolls or 3 cans “regular” size – we used 2 large size and stuffed them more!
  • 1 lb hamburger meat, browned till no longer pink – drain, drain, drain, even run water over it if you do that sorta thing
  • 8 oz Cream Cheese
  • 1 small can (usually 2.25 oz) of sliced or diced black olives
  • About 1/4 Cup of jalapenos, diced.. fresh or from the jar.. we used the jar, wish we would have used fresh….
  • Creole Seasoning! Woo boy.. this was the kicker.. Tony Chachere’s Creole Seasoning.. ( http://www.tonychachere.com/ ) I can’t even tell you for sure how much we used, just start with at least a 1 tsp. and add more to taste!

Make sure your crescent rolls are very cold before you open them or you will find yourself in a sticky mess. separate into individual sections, add about 1 to 1 1/2 Tablespoons of the mixture at the larger end of the unrolled crescent roll. Roll up, place on ungreased cookie sheet with the smallest end on the bottom.

Cook about 10-15 minutes on 350 degrees until bottoms are starting to brown, flip your oven to broil and watch carefully till the tops start to get a light golden brown.  If you have a better way to cook crescents, go with it! I just got tired of burned bottoms and raw tops ;)

Optional: use an egg wash on the crescents and sprinkle with poppy seeds (we cheated, we used butter and poppy seeds after ;) )

 

 

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Chocolate Cherry Cobbler

While browsing pinterest I came across this wonderful recipe by Karen at Where Flours Bloom . Her recipe does not call for cherries, but who does not love cherries and chocolate together .. right??? I followed her recipe exactly but added a can of cherry pie filling between the bottom and top layer – 40 minutes in the oven wasn’t quite long enough but it still came out warm and delicious! The only thing missing was the ice cream or whipped cream! Thanks Karen!

Recipe here: Chocolate Cobbler

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“Deconstructed” Sushi (without Nori)

I know I know.. first look and you think… that is NOT sushi.. and you are partly right. However, while I love “real” sushi, I’m not a fan of Nori (the seaweed wraps around it) . And  hey call me redneck, but I kinda like those little bites of rice with imitation crab from your local Chinese restaurant every now and then.  The single most important part of this recipe is making sure you use REAL SUSHI RICE – about 3-4 cups, cooked and cooled. Mix 2 T. of rice vinegar and 2 T. of sugar on low heat – Mix this into your sushi rice to taste.. Mmm mmm.. love love love sticky sushi rice!!

So what I did was mix  4 oz cream cheese, 1/3 cup of imitation crab (use more or less), about 1/4 C of diced carrots (very thin) and 1/4 C of diced cucumber. Place this in the fridge while you prepare your cucumbers.  If you notice I hollowed out one, and made a little cucumber “cup”.  Right before use I added the avocados so they would not get mushy and turn my mixture green.

With half my mixture I combined it with sushi rice and used this as the filling for the cucumber, then slicing it in approximately 1/4 in pieces.  For the cucumber cup I filled it with sushi rice, topped it with the mixture and sprinkled with sesame seeds.

Sushi balls!! This was quite an experiment, it ended up just just grabbing a little rice, a little sushi mixture and (making sure hands are wet) rolling it into a ball and then in sesame seeds!

Serve with soy sauce and wasabi (and those wasabi peas if you dare!! Boy those are HOT)

<3 Tamra

 

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Pad Thai Peanut Chicken

Patience paid off with this dish.. cooking the noodles, chicken and veggies separate made all the difference in the world. Timing is key to keep it all fresh and warm and bring it back together.  I apologize, but I failed to get the number of oz. on the Pad Thai noodles, but I would guess it was about 10 oz dried.

  • Sesame Oil
  • Soy Sauce
  • Peanut Sauce
  • 3 boneless skinless chicken breast, diced or cut into bite sized pieces
  • 2 cups chopped cabbage
  • 1 cup diced/sliced carrots
  • 1 can bean sprouts or 1 cup fresh
  • 1 box of Pad Thai Noodles
  • 1/3 Cup of peanuts, unsalted or salted

Heat approximately 1 T. of sesame oil in your wok and add chicken. Add 1-2 T. of soy sauce and cook until no longer pink and outside is golden brown. While your chicken is cooking heat a pan of water to boiling turn off heat and remove from burner – soak noodles for about 15 minutes until tender and drain.

Remove chicken from pan and quickly add peanuts, cabbage and carrots. Pour peanut sauce over the vegetables to taste – I think we used about 1/3 of a cup, but I do remember adding more to taste! Don’t over cook your veggies, they need a little crunch :)  Add bean sprouts at the end of cooking. Remove veggies from pan and quickly stir in noodles – they will soak up the left over peanut sauce and oil and should come out tender.  If they begin to stick together, add a bit more sesame oil.

At this point it is up to you if you would like to mix it all together or layer it for serving. It is wonderful any way you put it on a dish! (Oh yah! Don’t forget to throw on a few green onions to top it off ;) )

<3 Tamra

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