Wednesday, March 26, 2014

Italian Meatballs

You will need:

  • 1 # ground chuck
  • 1/2 cup Italian dry bread crumbs
  • 1 egg
  • 1/4 cup finely minced fresh parsley
  • 1/4 cup Parmesan or Romano cheese
  • little salt and pepper
  • 5 to 6 cloves of fresh garlic, minced
  • 1 small onion, finely chopped

  1. Mix all together with your hands
  2. Form into walnut-sized balls
  3. Place on hot skillet with a little extra virgin olive oil and brown over medium heat
  4. Place in your favorite marinara sauce and cook for a half an hour so flavor can come through
  5. Serve with hot pasta and enjoy!
            ~~ I love Italian foods! So here is a lovely meatball recipe! Warms the soul! Until next time, as always, I will see you in the next post.~~

Wednesday, March 19, 2014

Easy Bisquick Chicken Pot Pie

You will need:

  • 1 cup of cooked chicken cut into bite-sized pieces
  • 1 2/3 cups of frozen veggies - thawed
  • 1 can (10 oz) of cream of chicken soup
  • 1 cup of Bisquick mix
  • 1/2 cup milk
  • 1 egg
  • Poultry seasoning for taste
  • Kosher salt and pepper for taste

  1. Preheat oven to 400 degrees F
  2. Mix chicken, veggies, seasoning and cream of chicken soup together and spread into bottom of non-greased 9" round glass pie pan.
  3. Mix remaining ingredients (bisquick, milk, and egg) and pour on top of he chicken mixture in the pan.
  4. Bake in the oven for 30 minutes OR until the top turns golden brown.

            ~~ This is a recipe my mamaw made me. :) It is really yummy and warms the coldest heart.~~

Wednesday, March 12, 2014

Gluten-free Scones

You will need:

  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, optional
  • 1/2 cup (1 stick) cold butter
  • 3/4 cup diced dried apricots, raisins, or cherries
  • 2 large eggs
  • 1/3 cup cold milk
  • 1 teaspoon gluten-free vanilla extract


  1.  Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
  2. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
  3.  Work in the cold butter till the mixture is crumbly.
  4.  Stir in the dried fruit.
  6. Whisk together the eggs, milk, and vanilla till frothy.
  7. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
  8. Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.
  9. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.
            ~~ I love scones! They are the perfect food for breakfast! So here is a gluten-free recipe recommended by my friend Isabella! Check out her blog as well at ~~

Wednesday, March 5, 2014

Coconut Cupcakes

You will need:

  • 3 sticks of unsalted butter
  • 2 cups sugar
  • 5 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • 1 pound cream cheese
  • 3 sticks unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 pounds of confectioners sugar (sifted)

     1. Preheat the oven to 325 degrees F.

     2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
     3. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

     4. Add the vanilla and almond extracts and mix well.

     5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.

     6. Mix until just combined. Fold in 7 ounces of coconut.

     7. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.

     8. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

     9. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.

     10. Add the confectioners' sugar and mix until smooth.

     11. Frost the cupcakes and sprinkle with the remaining coconut.

            ~~ I love making cupcakes so much! They are just ay to cute and yummy this will defiantly make your taste buds happy ~~