Saturday, February 4, 2012

Baked Kale Chips

I have seen many articles and recipes recently about kale so I wanted to give kale chips a try. I have to admit Rob and I were both very skeptical. I'm not sure why we waited so long to try the recipe. We really enjoyed the kale chips. It is a great alternative to potato chips. We put them into a Ziploc container to store, but the chips got a little chewy. I took the lid off and they turned really crisp again. I think it was because of the oil. We just store them uncovered now. Give them a try!!


  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling


Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

 Recipe from food network

Easy Peanut Butter Cups

I made peanut butter cups this year for Christmas and they were much easier than I thought they would be. I used a peanut butter cup mold that I bought at the kitchen store close to my house. You could also use mini muffin cups and liners if you don't want to buy a mold. When I popped the cups out of the mold Rob told me they looked like I had just unwrapped them from a package. The taste was also very very good. I will defiantly be making these again. 


Peanut Butter Cups:

1/2 cup (125 grams) creamy peanut butter
2 tablespoons (28 grams) unsalted butter, room temperature
1/8 teaspoon salt
1/2 cup (55 grams) confectioners (powdered or icing) sugar

Chocolate Coating
Chocolate melting chips or Chocolate chips

Use a peanut butter cup chocolate mold or Line 36 miniature muffin cups with paper liners.
Place the peanut butter, unsalted butter, salt, and confectioners sugar in a medium bowl. Mix with a hand mixer until blended.
Melt the chocolates in a heatproof bowl placed over a saucepan of simmering water or a double boiler.
Drop a teaspoon of the melted chocolate into the mold, push around the sides of the mold to make the sides and bottom of the cups. Refrigerate for 5 minutes. When the chocolate has hardened add a small amount of peanut butter to the center of each chocolate mold. Cover with melted chocolate. Refrigerate until cool. Pop out of the mold and enjoy. 

Sunday, October 2, 2011

Fenwick Wine Cellars- West Fenwick, DE

I can't say enough good things about Fenwick Wine Cellars. Rob and I both love their wine. Their wine is the only kind of wine we get for our house now. How did we find out about Fenwick Wine Cellar? Well when Rob and I were dating we decided to going wine tasting one weekend. Fenwick Wine Cellar was one of the places we went to taste wine and we both fell in love with their wines. They let you try all of them, which allows you to decide what kind you really like. We have taken Rob's parents and my parents both to Fenwick Wine Cellars and they also loved the wine.
Our all time favorite wine they make is Niagara. It is a sweet white wine. They describe it as "Sweet intense varietal character. Imagine biting into a bunch of freshly picked Niagara grapes". I believe that this is one of the best wines I have ever had.

Fredonia wine is our second favorite wine. It is a red wine, but it is still sweet. I prefer sweet wines so this was a great red wine for me. Fenwick Wine Cellars describes this wine as "If you like red wines that are a little sweet and fruity, you’ll love Fenwick Wine Cellars Fredonia wine. This award winning wind is made with 100% Fredonia grapes, complements a variety of foods, including red meat, pasta or pizza."

  These are our other favorite wines: Concord, Reflections of Fenwick, and Steuben. Fenwick Wine Cellars is a must visit if you live in DE, MD, or are even on vacation at the shore.

Cinnamon Roll Cupcakes

 I got this recipe from my Better Homes and Gardens cupcake magazine. They were really good. I  thought the frosting was the best part though! I love using Better Homes and Gardens recipes for cupcakes because they are really easy to follow and the cupcakes turn out looking super pretty too. I think these cupcakes should be a new breakfast treat :) Enjoy!

Cinnamon Roll Cupcakes
  • 2/3
    cup butter
  • 2
  • 2-1/2
    cups all-purpose flour
  • 2-1/2
    teaspoons baking powder
  • 1/2
    teaspoon salt
  • 3/4
    cup packed brown sugar
  • 1/3
    cup finely chopped pecans
  • 2
    teaspoons ground cinnamon
  • 1-3/4
    cups sugar
  • 1-1/2
    teaspoons vanilla
  • 1-1/4
    cups milk
  • 1
    recipe Creamy Butter Frosting
directions 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
3. Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator. Makes 26 (2-1/2 inch) cupcakes. 

Creamy Butter Frosting: Allow 1 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1 teaspoon vanilla and a dash salt. Gradually add 4 cups powdered sugar, beating until combined. Beat in 1/4 cup whipping cream. Beat in 4 cups additional powdered sugar. Beat in 2 to 3 tablespoons additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.

Monday, September 19, 2011

Apple Crisp

Fall is on its way. My neighbor gave me a bunch of apples from their tree so I decided to look for some yummy apple recipes. I ran across this one and I thought it looked super easy. I found it on I have always found that Betty Crocker recipes are pretty good. The apple crisp turned out great and was super easy to make as well.This recipe is highly recommended.

Apple Crisp
4     medium tart cooking apples, sliced (4 cups) 
3/4    cup packed brown sugar 
1/2    cup quick-cooking or old-fashioned oats 
1/3    cup butter or margarine, softened 
3/4    teaspoon ground cinnamon 
3/4   teaspoon ground nutmeg 
Cream or Ice cream, if desired 

1)    Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2)     Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. 

3)      Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Sunday, August 7, 2011

Instant Pistachio Salad


This salad is great for picnics. It can be made the night ahead of time and can be made and stored in the same bowl, which means less dishes. This salad always reminds me of summer.We love this side dish. Enjoy!

 Instant Pistachio Salad


  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (3 ounce) package instant pistachio pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 (10.5 ounce) package miniature marshmallows


  1. In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

Friday, August 5, 2011

Stuffed Shells

 Rob and I love stuffed shells (especially Rob). They take some time to make so it isn't my favorite dish to make. I like to make dishes that are super easy, fast, and taste great. That being said when I do find the energy to make stuffed shells the recipe makes enough that we can eat them for a few days so its not too bad :-) Enjoy!


Stuffed Shells


  • 1 (12 ounce) package jumbo pasta shells
  • 2 eggs, beaten
  • 1 (32 ounce) container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 1 pound ground beef
  • 1 clove garlic, minced


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
  3. Brown ground beef with minced garlic. Drain the fat and set aside.
  4. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  5. In a medium bowl, stir together pasta sauce, ground beef,  reserved mozzarella, and Parmesan. Pour over stuffed shells.
  6. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.