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Mar. 13th, 2013


[sticky post] Recipe List

By Category:

Homemade Pizza
Ricotta Gnocci

Apple Amber
Butterscotch Chip Cookies
Reese's Peanut Butter Cookie Dough Dip

Strawberry Margarita Jello Shooters

Apr. 2nd, 2013


Southern Biscuits & Gravy

Biscuits and Gravy

Prep time: 15 min
Cook time: 20 min


2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons chilled vegetable shortening
2/3 cup milk
Milk Gravy (see recipe below)


Preheat oven to 450 degrees F.
In a large bowl, sift together flour, salt, and baking powder. With a pastry blender or two knives, cut in vegetable shortening until particles are the size of small peas; make a well in the center. Add milk, all at once, into the well; stir just until dough sticks together.

On a lightly flour surface, knead dough gently about 20 times. Gently roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter or a drinking glass. Place biscuits onto an ungreased baking sheet.

Bake 12 to 15 minutes or until golden brown. Remove from oven and immediately remove from baking sheet. Split biscuits and top with the Milk Gravy. Serve warm.

Milk Gravy:
1/4 cup bacon drippings I use sausage drippings instead
1/4 cup all-purpose flour
2 cups milk or heavy cream, room temperature
Salt and pepper to taste

In a medium frying pan over medium-high heat, combine bacon drippings and flour; brown flour, stirring constantly. Add milk and cook until thick. Season with salt.
I also cook sausage crumbles and mix them into the gravy for more flavor and texture and general deliciousness XD
Servings: 10 to 12 biscuits.

Biscuits Hints and Tips:

For tender and flaky biscuits, have the fat (butter, margarine, or shortening) chilled. Cut the fat into the dry ingredients only until particles are the size of small peas.

Excess handling causes tough biscuits. Do not re-roll the dough.

Always bake biscuits on pans without sides. The heat will circulate more evenly than on pans with sides.

Source: What's Cooking America?

Mar. 27th, 2013


Homemade Pizza (No Yeast!)

This recipe is great because I rarely have the patience to wait for dough to rise and I prefer a crispy pizza over a fluffy one anyway :)



- Flour, white, 2 cups
- Baking Powder, 2 tsp
- Salt, 1/4 tsp
- Olive Oil, 1/4 cup
- Water, 2/3 cup

Toppings (Or whatever you want really)
- Chicken Breast, no skin, 3 ounces
- Olive Oil, 1tsp
- Tomato Sauce, 1 cup
- Onions, raw, 4 slice, thin
- Cheddar Cheese, 3 oz
- Italian 4 Cheese Blend (2% Milk), 1 cup

For the Crust, mix the dry ingredients in a mixing bowl. Make a well in the middle pour oil and water in and mix until all the dough is combined. Divide dough in half and roll out in ONE ALMOST 12inch pizzas and place on pizza pans.

Top with whatever ingredients you like.

Bake at 425 degrees for 25 min.


Be warned, the site does open TONS of pop-ups so I wouldn't recommend visiting the source site.
Source: SparklePeople.com

Mar. 19th, 2013


Strawberry Margarita Jello Shooters


1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish
24-30 large strawberries


Strawberry Prep
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita-Jello Prep
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

A few notes:
Use the real Jell-o mix and not a store brand, as the store brands tend not to set up as firmly.
Choose the freshest strawberries you can find.
You can use a strawberry huller or an apple corer along with a melon baller to empty out the strawberry. I used the latter method because it allowed me to dig a deeper well.
These are best made the night before and served the next day.
Fill your strawberries as high as possible, as the Jell-O will sink a bit in the middle.

Servings: 24-30

Source:Bakers Royale

Reese’s Peanut Butter Cookie Dough Dip

Photo Credit: Shugary Sweets
A decadent dip filled with chocolate chips and Reese's PB cups.

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)


In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Servings: 10-12

Source: Shugary Sweets

Mar. 13th, 2013


Ricotta Gnocci

Ricotta Gnocci

1 (15 oz.) container ricotta cheese
1 large egg
1 tsp olive oil
2 cups all-purpose flour
3/4 tsp salt
10 cranks fresh cracked pepper


STEP 1: In a medium bowl, whisk together the ricotta cheese, olive oil, egg, salt, and freshly cracked pepper.

STEP 2: Add the flour, 1/2 cup at a time, until it forms a soft sticky dough (about 1.5 cups)

STEP 3: Begin boiling a large pot of water. Turn the dough out onto a floured surface and knead in about another 1/2 cup of flour or until the dough no longer sticks to your hands. The dough should still be very soft in texture.

STEP 4: Divide the dough into six pieces. Roll each piece out into a rope about 1 inch thick. Cut the rope into 1 inch sections. If desired, roll each piece of dough on the back of a fork to give it a ridged texture.

STEP 5: When the water is boiling vigorously, drop the dough pieces into the water. As the gnocchi boil they will begin to rise to the surface. Once all of them are floating on top, let them boil for about 30 seconds to one minute more to ensure thorough cooking. Drain in a colander.

Step 6: Top drained gnocchi with your favorite sauce or garlic butter, salt, and pepper. Enjoy!

Servings: 3-4

Source: Budget Bytes

Your Recipes and Suggestions!

Do you have something I should try, or just want to add to the cookbook? Post your recipe or a link to it in the comments of this post!
Alterations to current recipes are also very welcome!


This is just a place for me to store all the recipes I have tried or want to try. I'll post the results as a way for me to keep track and improve upon the recipes and my skills. Any changes I make to a recipe will be designated with an '*.' It's also a great way to have my recipes anywhere, anytime! The easiest way to tell how a recipe went is by the icon used on the post.

For untested recipes:
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For successful recipes:
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For failed recipes:
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Navigate recipes by the tags on the left.

Enjoy and feel free to try these out yourself and comment the results!

Have your own recipes or suggestions? Post them in the comments here: Your Recipes & Suggestions

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Icons are photos of me. Photography credit goes to WeNeals Photography

*I'm not a fantastic photographer so food photos are randomly found on the internet. I don't credit because it's too much time to figure out who to give credit to. If they are your photos, just give me a shout and I will list you as the photographer.

Butterscotch Chip Cookies



1 1/8 cups flour
3/8 cup sugar
3/8 cup brown sugar If you plan to use chocolate chips or something less sweet than butterscotch, I would suggest adding a bit more brown sugar ;)
1/2 teaspoon vanilla
1/2 cup butter
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large eggs
1 cup butterscotch chips Or more if your a fiend like me. Also, you can add different chips like chocolate, mint, Reeses, etc


Mix together the flour, salt and baking soda in a small bowl, set aside.

Cream the sugars and butter together, add the vanilla.

Add the eggs one at a time.

Slowly add the flour mixture.

When completely mixed, add the butterscotch chips.

Drop by the spoonful onto an ungreased cookie sheet.

Bake 8-10 minutes at 375F degrees.

Servings: Approximately 30 cookies Definitely not 30. More like 20

Source: Food.com

Apple Amber

Apple Amber


Pastry dough for a single-crust pie
4 cooking apples, totaling about 1 pound, cored and peeled
2 tablespoons water
Juice of one lemon, strained
3 large eggs, separated
4 ounces sugar, or to taste
1 or 2 tsp Cinnamon

First, prepare the pie crust in a suitable pie dish. Set aside.

Preheat the oven to 180° C / 350° F.

Grate the apples on a coarse grater (or the grating disc of a Cuisinart or other food processor). Add the 2 tablespoons of water to a small heavy pot, heat until steaming, add the apples, and cook over medium heat until the grated apple reduces itself to a puree. (The apple bits do not have to completely disappear into the puree. It's all right to leave some texture.) Remove from heat. I actually left the apples more chunky than they suggest to give it more texture

Beat the egg yolks slightly. Add the lemon and three-quarters of the sugar to the apple puree: then add the egg, and stir well. Spoon the mixture into the pie shell and bake for twenty minutes.

Meanwhile, (I would actually wait until the pie is done or only 5 minutes away from done to do this step if you use any powered mixer. The meringue sets very quickly and will be difficult to shape into the classic, pretty peaks if you wait to long) start beating the egg whites, adding the remaining sugar gradually as you continue beating. Whip until stiff peaks form. When the pie has had its first twenty minutes in the oven, remove it and spread the meringue over the top of the pie, sealing it to the edges of the crust. Return to the oven for another 10 minutes, or until nicely browned.

Serve hot or cold.

Servings: 6 to 8

Source: European Cuisines