Foodie Friday - Taco Pie

As you may or may not know, I LOVE (and by love, I mean adore with most all of my being) tacos!  I loved taco night growing up, I am always up for a Mexican restaurant, when I worked at a summer camp, Taco Tuesday was my favorite night.  I'm telling you... I. Love. Tacos!

I am always looking for new ways to prepare my tacos and 'spice it up' a bit.  Taco Ring (find the recipe HERE) is a staple at my house.  I love that stuff!  Recently I found a recipe for a Taco Pie and I just had to try it.

Here's how I did it...

FOODIE FRIDAY: Potato Cakes

My grandma used to make potato cakes all the time and I remember my older sister absolutely loving them.  I never really cared too much about them.  Then, one day a few months ago I had some left over mashed potatoes and thought 'hmmm....I bet the hubs would like some potato cakes' and called my mom to get the recipe.

I knew it was simple...but I didn't realize it was THIS simple!  I customized my cakes a wee bit more than my grandma would have...but, she wasn't married to a Puerto Rican who LOVES seasoning!

Here's how I did it...

Lumpia: revisited

If you recall, my first attempt at lumpia wasn't exactly a success.  Yeah, the hubby and brother-in-law gobbled them up like they were going out of style.  Though, they just weren't pretty and I wasn't quite satisfied with the outcome.

I wouldn't quite until I felt as though I had conquered it and by golly...I did!!

Here's how I did it...

German Chocolate Cake Frosting

Yesterday I shared with you the recipe I used to make German chocolate cupcakes.  Today, it's the frosting.

 This recipe was so simple and did not take long to make at all.  The ingredients are common and nothing crazy that I would never use again.

I made cupcakes rather than a layered cake.  So, I decided to cut my cupcakes in half and put a layer of frosting between the two 'layers' of cake.

Here's how I did it...

Foodie Friday: German Chocolate Cupcakes

It's a Foodie Friday over here and you know what that mean!  A delicious and simple food recipe for all of my friends in blogland.  This week you're in for a real treat...a sweet treat!  I have a SUPER simple German chocolate cupcake recipe for you.

I make the dessert of choice for each of my co-workers on their birthday.  I've made a strawberry Barbie cake, yeast rolls (recipe to come) and this month German chocolate cake.  Though, halfway into make the batter I realized that I do not own any round cake pans...only cupcake pans.  So, cupcakes it is!


Here's how I did it...

Quick Trick: Buttermilk Substitute

While baking the other day I found a recipe which called for buttermilk.  I don't just have buttermilk on hand and I didn't want to buy a whole half gallon to only use a cup of it.

Than low and behold I found a substitute for buttermilk and I was shocked at how simple it was!

Add one tablespoon of lemon juice or vinegar to one cup of milk and let sit for ten minutes.

I had lemon juice handy and used that.

It worked like a charm!  I was quite impressed and so relieved that I didn't have to go buy another ingredient.  Oh, and no one could taste the difference!

Check out what I made using this little trick!

February Lumpia Goal: Check!

Yay!  I completed my February goal of making lumpia!  My husband was quite thrilled as well, he has been asking me for the longest time to make 'his favorite food'.  I was incredibly nervous about making Lumpia (a Filipino Spring Roll)...I'm not exactly an 'exotic foods connoisseur'!

However, I followed a super simply recipe and was so shocked at how easy they were to make and how much my husband liked them!  I learned a lot about making any sort of roll...believe it or not I hit a few snags along the way.

Here's how I did it...

PI&DI: loaded potato soup

I know it's been a while since I've posted a 'Foodie Friday' post but trust me, this one is worth the wait!

I wanted a quick meal that was yummy and satisfying...but most importantly warm!  It was one of those super cold and rainy days where you just want to curl up and do nothing...but when you're moving in less than a week that's just not going to happen!

I found a recipe for homemade loaded bakes potato soup on Pinterest and I've made it a few times.  I know I haven't posted it, I have made it a few different ways and want to perfect it before I share with you bloggies!

This soup took me about fifteen minutes to cook and left me plenty of time to pack.  Here's how I did it...

Barbie Birthday Cake

As I promised, here is the tutorial for making a Barbie cake.  I made these cakes for birthdays.  However, you can use them for anything.  I had a Barbie cake for my 4th birthday (just a few years ago) and I LOVED that cake.  I still remember it...take a look at that beauty...

I was so impressed with that cake and no other every compared.  For my bridal shower my mom, sisters and best friend got me a Barbie cake and it was SO perfect!  They bought it from Publix and when they told me the price my usual response came out "I could make that for less!"

Foodie Friday: handheld breakfast

As you may or may not know...I'm in love with bacon.  I'm not joking...I'm addicted.  So, naturally I gravitated to all the recipes containing bacon on pinterest.  This week I made a handheld breakfast and it was quite tasty.

Here is how I did it...

Foodie Friday: one poppin' treat

It's been not even a week since I finished with my summer job (working at a youth camp) and I haven't had a day with nothing to do since.  I'm loving it...being productive is so much more fun that procrastinating.  Who would have thought?

Well, since I've been back I have been trying my hardest not to get sucked into Pinterest for hours on end...but, it's SOOO easy to do.  While I enjoying all the beautiful things and clever ideas I came across a few recipes I wanted to try.  I then realized how full my recipe pin  board was getting and decided that I didn't want to have a board full of recipes and not intent on making them all.  So, I've set a goal.  My goal is to make at least one new recipe a week.

I know that before this summer I was doing a 'Friday update' in which I updated you on changes in my house.  I've decided to tweak that a bit.  From now until eternity...I stop finding recipes I want to try every Friday will be Foodie Friday here on my blog!  Aren't you just so stinking excited?  I know, me too!

This week I want to start off with a quick and easy appetizer that I made and devoured rather quickly last night.  I made jalapeno bacon popper...minus the jalapenos and double bacon!  Here is how I did it

the 'everything stew' of appetizers

One night while sitting at home I decided I wasn't hungry enough for a whole meal...and didn't want to clean all the dishes that came with it.  I decided I would make something light and quick.  I had no idea what, though!  What I did know was that I had some specific cravings...cheese, bacon and crescent rolls.  So naturally, I decided to join the three and made a delicious little snack that I want to share with you!

Don't worry, I didn't eat ALL of them that night.  What was left my brother-in-law and two sister-in-laws heated up and ate.  They even said they were good...so it's not just me!!

I can't wait to have a party of get together so that I can whip up this little treat to share with more people!

Here's how I did it:

sweet treat

I've seen these little treats all over 'blog land' lately and I knew I wanted to give them a try, I just didn't have an opportunity to do so.  My friend Bethany loves marshmallows (marshies, as she calls them!).  Her birthday was a few weeks ago and I knew that this would be the perfect birthday treat for her!  While I was at it, I made some Valentine ones also, for my co-workers.  These little treats  were SO simple to make and they all loved them.  This is a treat that would be perfect for children.

american fried

One food I have quite a weakness for is french fries...or America fries since I love America!  I'm not a huge fan of spicy, seasoned, curled, twirled, lopp-de-looped fries...I want nice, plain, salted and fried up taters!
Well, God was SO looking out for me when He gave me my husband.  My sweet hubby LOVES to eat homemade fries and even better he likes making them.  I think, in fact he is quite perfect.
Well, this week Winn Dixie had 5 pound bags of potatoes buy one get one free.  We now have 10 pounds of potatoes in our house...with only two people living here!  Just yesterday Matt (the hubs) decided to use up some of the potatoes and make homemade french American fries for our taste buds enjoyment.
I know there are some of you out there in blog land saying 'DUH, everyone knows how to make fries' but, I also know there are some of you out there who just haven't quite gotten the courage to try to make your own.  So here it is...the day to make some American fries!

a breakthrough

Remember the Kahlua Coffee Cocoa Cheesecake I shared with you?  Well, if you'll recall I could not find espresso powder, as the recipe called for.  Well, I have good news...we found a better substitute.  I used the espresso ground coffee brewed as a liquid one time (check out that post here) and that worked well but this solution is closer to the original.
We were at Winn Dixie (we love their buy one get one deals) and my husband found his espresso coffee in instant coffee form.  He uses Cafe Bustello and I know nothing about coffee but, he says it's a stronger, better one.
I used that this time in place of the espresso powder and he loved it!  I mean, he ate five cheesecake cupcakes in the three hours before we went to work.  Just wanted to share my little find with my faithful bloggies!
Oh, and if you wonder why I always make my cheesecake in cupcake form, it's because I do not have a spring form pan yet.  I am planning on getting one sometime with a 40% off coupon but, just haven't yet.

double dose of decadence

Just a mere four days ago I had never in my life even attempted to make a cheesecake.  Now, I've made three batches of two different types of cheesecake!  I'm addicted and I don't even eat them!  I remade the Kahlua Cocoa Coffee Cheesecake cupcakes (we just call is Kahlua cheesecake) today, with the right ingredients.
As I said last time, I didn't have the espresso powder.  Well, this time I couldn't find the espresso powder either...my husband and I looked ALL up and down the coffee isle in Wal-Mart and couldn't find any.  I looked online and it said you could find it in specialty stores and such...boo, that's not Wal-Mart.  However, it did also tell me that I could substitute the espresso powder for dark ground coffee.  Though, don't do like I did the first time and pour the coffee grounds in, add boiling water to it.  I had my husband brew some of his coffee and I just took some before he poured his cup.  Perfect!  Once again, I halved the recipe and it worked wonderfully.  My husband and co-workers approve!

 I wanted to share with you the second batch of cheesecake cupcakes I made today.  They are cookies and cream cheesecake cupcakes, made with Oreos.  My best friends sister-in-law made these for her birthday one year and I thought they were so clever.  I got the recipe from her and whipped up a batch.  I am going to give you the whole recipe which makes 30 cupcakes.  Holy Cow!  I do not need that many cupcakes.  I halved the recipe and it worked just fine.

What you need:

42 Oreos - 30 are needed to be left whole and 12 coarsely chopped
2 pounds cream cheese, room temp (4 packs of 8 oz cream cheese)
1 cup sugar
1 teaspoon vanilla extract
4 large eggs room temp, lightly beaten
1 cup sour cream
pinch of salt
Cupcake pan
Cupcake liners
Electric mixer

What to do:
Preheat Oven to 275, line muffin pans with liners.  Using plain white ones it best, you will be able to see the Oreo through the paper.
Place one whole cookie in the bottom of each cup.
With electric mixer on medium-high speed, beat cream cheese until smooth.
Gradually add sugar, and beat until combined, beat in vanilla.
Drizzle in the eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed.
Beat in sour cream and salt.
Stir in chopped cookies by hand.
Divide the batter into the cups, filling each almost to the top.  I used my ice cream scoop to fill it up and it was just the right amount.  (Remember they won't rise like normal muffins.)
Bake, rotating tins halfway through, until filling is set, about 22 minutes.
Transfer tins to wire racks to cool completely.
Refrigerate (in tins) at least 4 hours or up to overnight. Remove from the muffin tins before serving.

My husband was quite fond of this sweet little treat.  Try it out, or use the simple cheesecake recipe I shared with you and make your own unique flavor or a few!  When you make the cheesecakes in cupcake tins you not only promote portion control you can make many different flavors.

a tipsy little cake

I shared with you the other day a cheesecake recipe my aunt gave me.  That got me thinking about a cheesecake that my husband declared as his favorite cheesecake ever as soon as he ate it.  It was the Kahlua Cocoa Coffee Cheesecake from The Cheesecake Factory.  I went to looking for the recipe online and was so excited to find it!  We went to Wal-Mart (my husband was excited about this find too) and got the ingredients.  The recipe called for espresso coffee, which my husband said that he had.  However, I later found out he didn't...only after putting his ground coffee into the mix.  UGH!  However, it turned out to be a happy little accident.  I am going to attempt the actual recipe eventually. I halved the recipe and made cheesecake cupcakes however, I am giving you the whole recipe.

What you'll need:
15 Oreo cookies, crushed (I used whole cookies instead and just put one in each cupcake liner before filling with the cake mix)
3 tbsp Butter, melted (omit this if you are not crushing the cookies)
24 oz Cream Cheese, softened
1 1/2 cups sugar
3 eggs (for halving, I used two eggs)
3 tbsp all-purpose flour
1/8 cup flavored instant coffee powder (I used french vanilla)
1/3 cup espresso coffee
1 tbsp cocoa powder
3 tbsp Kahlua (or any other coffee liqueur)
9 inch Spring Form Pan (if making one large cake)
Cupcake pan (if making cheesecake cupcakes) and Cupcake liners
2 Mixing Bowls
Electric Mixer

What to do:
Mix crushed cookies and butter and pat into bottom of pan, set in refrigerator - OR -  put one cupcake liner into each cupcake dish, put one whole Oreo in each dish

Mix cream cheese and sugar until well blended
Add the eggs one at a time and beat well
Divide the cream cheese into two parts, 3/4 in one bowl and 1/4 in the second bowl

In the larger mixture, add flour, flavored coffee powder and coffee liqueur, mix well

In the smaller mixture add the espresso powder and cocoa powder, mix well (this is the part I messed up, so my cheesecake cupcakes did not have this layer but, my husband liked them just as much!)

Pour the larger mixture over the crust, top with the remaining smaller mixture

Bake at 325 for 40-50 minutes (for a cake).  I only cooked mine about 25 minutes and they are good though, I only had one pan of cupcakes.  You know when the cheesecake is done when just the center wiggles a little.

Run a knife or metal spatula around the rim of the pan to loosen.  Do not remove the cake until it is completely cooled.  Refrigerate for 4 hours or overnight.

You can top the cake with Cool Whip, chocolate shavings, chocolate syrup...whatever you'd like!

creamy cheesy cake

My Aunt made a cheesecake for Christmas day and it was just so pretty!!  I think Cheesecake looks so delicious but, I just don't care for cream cheese..quite the dilemma, I know!  Don't fret...I had my husband try it!  He said it was quite the tasty little treat!
I was thinking of my sweet, loyal readers and wanted to share it with you.  Aunt Shelly sent me the recipe as soon as she got home Christmas night and now I have it to share with you.  How exciting!

What you need:
1 1/2 cups HONEY MAID Graham Cracker Crumbs
3 tbsp sugar
1/3 cup butter or margarine, melted
4 8oz PHILADELPHIA Cream Cheese, softened

1 cup sugar
1 tsp vanilla
4 eggs
9 inch spring form pan (she used a pie dish because she didn't have a spring form pan)
Mixer

How to make it:
Heat oven to 325
Mix graham crumbs, 3 tbsp sugar and butter (she added a few shakes of cinnamon...mmmmm), press into bottom of spring form pan
Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended
Add eggs one at a time, mixing on low speeds after each just until blended
Pour over crust
Bake 55 minutes or until center is almost set
Loosen cake from rim of pan (or not, if you aren't using a spring form pan)
Refrigerate four hours
Top with fresh fruit just before serving

How easy is that?  I never tried to make cheesecake before because I assumed it would be so hard to do.  Now that I have this recipe my husband may get to eat it more often!  Since this is a very basic recipe I might even try adding a few things to see how he likes it.  He had Kahlua cheesecake at The Cheesecake Factory and loved it, I might try that sometime!  Oh, the ideas running through my head are endless!

I just wanted to share with you the woman who gave me this recipe...look at how cute she is!  Thanks  Aunt Shelly for the recipe.

candied crazies

Here we are...CHRISTMAS EVE!  Ahhh....I love love love Christmastime.  I am like a child right now!  Any whoo...time for my last dessert recipe of the year Christmas (I may through in a few before the new year).  I saved my favorite for last and it is most definitely the easiest.  Actually, I don't even eat this dessert, I just love to make them and even more love to smell them cooking!  What is this nifty dessert you ask? ......(drum roll please.....).....Candied Pecans! (get it, candied nuts...crazies?!)

What you need:
1 cup sugar
2 tsp cinnamon
1/4 tsp salt
1 egg white
1 tsp water
1 lb pecans (4 cups) ---I would imagine you could substitute any nut here, just haven't tried it, if you do please let me know how it turns out!
2 large bowls
Baking sheet

What to do:
Mix sugar, cinnamon and salt in large bowl
Beat in egg white and water in other bowl
Add pecans into egg mixture and mix until well coated
Stir into sugar mixture until well coated
Bake on buttered cookie sheet for 1 hour at 250
Stir nuts every 15 minutes

My mom and I always made a ton of all these desserts and made desert trays for so many people, especially the ones that you just don't know what to get.  We used some cute dessert trays from the Dollar Tree or the plastic containers for Christmas at Wal Mart.  Though, with these candied nuts I would package them a different way.  I would make a cone from Christmas scrapbook paper and tape it closed.  I would then wrap a handful of nuts in saran wrap and tie with ribbon.  Place the wrapped nuts in the cone and there you have it...one fancy looking yet inexpensive gift!

I hope you have enjoyed my little series here, I had fun finding the recipes and deciding which ones I wanted to share.  Maybe I will have to do another version sometime...hmmm....

Be on the lookout for tutorials and such on the gifts I made for Christmas presents.  I was unable to share them because the recipients of the gifts read my blog!  Merry Christmas!

veggieless salad

Time for another dessert recipe straight from the cookbooks of my momma!  Today I am going to give you the recipe for what we call Pretzel Salad.  However, I have heard it called Strawberry Pretzel Salad...you can call it whatever you want!

What you need:
 9x13 inch dish (we use a glass one so you can see the layers)

Layer one:
2 cups crushed (not fine) pretzels sticks
3 tbsp sugar
1 1/2 sticks (3/4 cup) margarine (melted)

Layer two:
8 oz pack cream cheese (softened)
1 cup sugar
8 oz Cool Whip

Layer three:
6 oz box strawberry Jell-O
2 cups boiling water
2 10 oz packs of frozen strawberries (thawed)

What to do:

Layer one:
Mix pretzels, sugar and maragine
Press into dish and bake at 350 for 10 minutes
Let cool while mizing second layer

Layer two:
Mix cream cheese, sugar and Cool Whip, blend until creamy
Spread on cooled pretzel crust

Layer three:
Mix Jell-O and water well
Stir in strawberries, let sit 10 minutes
Pour on top of cream cheese mixture

Refrigerate overnight or for a few hours.