Red Velvet cake is quite possibly the best I’ve ever had. It’s easily my favorite and I can never get enough! When I saw this picture on Pinterest, I was instantly interested. I was brought to this blog where I was able to see the original picture and recipe (sorry, I totally can’t take credit for this awesome recipe). Check it out!
You will need:
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 1 1/2 cups red velvet cake mix, dry
- 2 tablespoons brown sugar
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- assorted cookies and crackers (my favorite was Vanilla Wafers)
- In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
- Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
- Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.
Since summer is now in full swing, we are grilling almost every night. This means that I’m in search of great side dishes that can be served easily with whatever we’re cooking up on the grill whether it’s hamburgers, brats, chicken, pork, steak, or fish.
I found this recipe on the Food Network website and it’s compliments of Rachael Ray. She has so many amazing recipes and I’ve tried quite a few of them. Some of them aren’t too bad to make, because I have to admit that at first I was very intimidated by her sophistication.
This salad is super easy to make and is fresh and healthy. You can follow this link for access to the recipe (which is also where you’ll find the picture I posted above and a few others). Try it out and enjoy!
With how busy I am and how hectic spring can be, I always look for quick meals that I can throw together.
I found this recipe on the Food Network website (one of my favorite channels to watch on TV) and I want to try it out this week! The original picture and recipe can be found by following this link. Otherwise, check it out below:
You will need:
1 pound linguine
1 cup jarred roasted red peppers (2 to 3 peppers)
1/2 cup roasted whole almonds, plus 2 tablespoons chopped, for garnish
1/3 cup seasoned Italian bread crumbs
2 tablespoons sherry vinegar
1 teaspoon granulated garlic
1/2 teaspoon smoked sweet paprika
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Add a liberal amount of salt, then add the pasta, stirring occasionally to avoid sticking. Cook the linguine until it is al dente, 10 to 12 minutes. Reserve 1 cup of pasta cooking water, then pour the linguine in a colander to drain.
Meanwhile, process the red peppers, almonds, breadcrumbs, vinegar, garlic and paprika in a food processor until the texture is coarse but uniform. With the motor running, pour the oil slowly through the opening to emulsify and thicken the sauce. Season with 1/2 teaspooon salt and 1/4 teaspoon black pepper.
Add the sauce to a large bowl. Add the linguine and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the linguine among individual bowls, and sprinkle with the chopped almonds.
Tonight for Cinco de Mayo, I’m trying out a recipe that I’ve been wanting to get for years. One of my favorite places to eat is at Chipotle Mexican Grill, and they have the BEST rice. I decided to try it out, so I went searching online for the copycat recipe. I found it! The link for the original recipe (and picture) is here, but you can check it out below.
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
I am such a fan of all things sweet. Dessert happens to be the best part of every meal and I love being able to indulge every once in awhile with my favorite treats. I found this recipe on Pinterest and it led me to this blog (so I can’t take credit for the picture OR the recipe).
I ended up making this for dessert on Easter and it was a huge hit! Follow the link to the blog, or check this out below:
- 1 pie crust
- 3 green apples diced
- 1/4 cup caramel ice cream topping
- 15-20 mini snickers chopped
- 2 1/2 cup COOL WHIP whipped topping softened
- 1/4 cup sweetened condensed milk
- 2 oz softened, cream cheese (could also substitute with one small packet of pudding)
- Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.
- Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and one small pudding packet in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust. I think that way turned out great! :D)
- Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!
- **notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them.