Author Archives: lambyknits01

Bacon Wrapped Filet

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I surprised my husband with a big dinner full of his favorites for Valentine’s Day. He was totally impressed and I was too because this was my first time cooking steak! I was inspired by The Pioneer Woman’s Food Network show, but I used this link for the time and temperature. I served this with roasted shrimp cocktail, roasted garlic mashed potatoes and the Snickers pie for dessert! He loved every bit of this meal and I enjoyed trying new techniques to pull this off. The kids weren’t left out this Valentine’s Day because I made them a heart-shaped pizza – they thought that was pretty cool. I will probably do the same next year so we can start a new tradition – I know they’ll appreciate that 🙂 Thanks for stopping by 🙂

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Snickers Pie

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This pie is dangerous! Make sure you have lots of people around to share it with, or you’ll be sorry 😉 I surprised my husband with this decadent dessert for Valentine’s Day and I’m so glad he loved it (I knew he would). Next time I will use less whipped cream, but other than that small change I would make it as is. Thanks for reading, enjoy!

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No Bake Snickers Pie – adapted from Shine

For the crust:

  • 20 Oreo cookies
  • 5 TBSP unsalted butter, melted
  • 9 inch pie pan

For the filling:

  • 2 cups fresh whipped cream
  • 1  14 ounce can sweetened condensed milk
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup dulce de leche, plus 1 tablespoon for drizzling
  • 3 Snickers Bars, roughly chopped

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Directions: 

To make the crust: Preheat oven to 350 F.  Combine the cookie crumbs, brown sugar and salt in a medium bowl.  Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet).  Press into the bottom and up the sides of a 9-inch pie plate.  Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes.  Transfer to a wire rack to cool completely.

For the filling: In the bowl of a food processor, blend together the condensed milk, cream cheese, one of the Snickers and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated. Scatter 1/3 of the Snickers Bars on the bottom of the pie crust. Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top. Chill the pie for at least 3 hours before slicing and serving.

Pineapple and Pancetta Pizza

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This was a great, little twist on a classic combination. Thanks for stopping by!

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And now for an extreme close-up 😉

Pineapple and Pancetta Pizza – adapted from Pink Pistachio

  • 1 ball pizza dough
  • 1 cup diced pineapple
  • 1 cup diced pancetta
  • fresh mozzarella
  • pizza sauce
  • parmesan cheese
  • oregano

Directions –

Preheat oven to 450 degrees, place rack on lowest position and place a pizza stone on top if you have one. Lightly work the dough to your desired diameter, top with sauce, cheese and other toppings. Bake for 10 minutes or until golden brown and bubbly.

Dulce de Leche

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Would you believe that before today I had never even tasted dulce de leche? I have read rave reviews, and have seen countless recipes all over the place; but had yet to experience the sweet stuff. This was so easy to make, and probably the safest and cleanest method I have found. The directions told me that this would take 10 hours on low, but my two jars were caramelized to perfection in less than 6 hours. I’m sure I could have taken them out sooner, had I the nerve to do so. I’m happy to report that this wasn’t a waste of time or ingredient to make, because it does taste really good 🙂 I’m surprising my husband with a decadent dessert for Valentine’s Day that is right up his alley, and this dulce de leche is a pretty important to the final product. I hope he loves it!

Crock Pot Dulce de Leche – adapted from Your Homebased Mom

  • 1 – 14 ounce can of sweetened condensed milk
  • 2 half pint sized jars
  • crock pot (mine is 6 quarts)
  • enough water to cover the tops of the jars

Directions –

Open the can of sweetened condensed milk and divide evenly into the half pint jars. Put on lids and rings. Place jars in the crock pot and fill the crock pot with enough water to completely cover the top of the jars. Set your crock pot to low and cook until caramelized, about 6 hours. Carefully remove the jars and set aside, and once the jars are cool enough to handle; carefully open, stir and taste! Refrigerate leftovers.

**Also, if you’re looking for a crowd-pleasing goody for Valentine’s Day, make these and everyone will want the recipe!**

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Peanut Butter Cup Brownie Bites – adapted from Savory Sweet Life

  • 3/4 cup butter, melted
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup all-purpose flour (125 grams)
  • 1/2 cup unsweetened cocoa powder (40 grams)
  • 1/2 teaspoon salt
  • 40 mini Reese’s Peanut Butter Cups (or hearts), unwrapped

DIRECTIONS –

Preheat oven to 350 degrees F.  Spray mini cupcake pan with non stick spray.  In a medium bowl, mix melted butter, sugars and vanilla.  Beat in eggs one at a time. Gradually add flour, cocoa, and salt and mix until combined.  Fill each cupcake slot slightly more than halfway but not more than 2/3 full.  Place a peanut butter cup in each slot pressing it down until it is almost level with the batter.  Bake in preheated oven for 15-18 minutes or until done.  Allow the brownie bites to cool for 5 minutes before removing from the cupcake tin.  Enjoy!

*Notes: Be sure to remove brownie bites 5 – 10 minutes after coming out of the oven.  Otherwise they might cool and stick to the sides making it difficult to get out.  If baking these in a pan, your baking time will increase to 25-30 minutes.  You can be sure they are close to being done when you can smell them from your oven.

 

 

PW Spicy Pulled Pork

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This meal was super easy, and very forgiving. My pork shoulder was about 4 pounds, I had a partial can of chipotles on hand, and I only used 12 ounces of Dr. Pepper; but it tasted great. Not too spicy, not too sweet and plenty of leftovers that freeze really well. With the leftover pork, I made this and plan on making these – both are family favorites! Thanks for reading, enjoy!

 

Spicy Dr. Pepper Shredded Pork – adapted from The Pioneer Woman

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Directions –

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

 
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Fettuccine Alfredo

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My husband prefers decadent cream sauces to my preferred red, but I’m willing to make the sacrifice to make him happy 😉 I’m already planning on going to the gym in the morning! Any exercise after such a fat-filled, dairy-tastic meal has to be better than no exercise at all! This recipe makes about 6-8 servings and sadly, does not reheat well. Thanks for reading, enjoy!

Fettuccine Alfredo – adapted from The Pioneer Woman

  • 1 pound Fettuccine Noodles
  • 1 stick Butter
  • 1 cup Heavy Cream
  • Salt and Pepper, to taste
  • 2 cups Freshly Grated Parmesan Cheese

Directions –

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top. Reserve some of the pasta water, then drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad.

Potato Burger Buns

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These are super easy to make and I really enjoy working with the dough. They hold up well to what ever you end up putting on them whether it’s saucy pulled pork, a juicy hamburger or a grilled chicken sandwich. Thanks for reading, enjoy!

Burger Buns – adapted from BakerStreet

  • 4 cups (480 grams) bread flour
  • 2¼ tsp (7 grams) dry yeast
  • ¼ cup lukewarm water
  • 1 whole egg
  • ½ cup mashed potatoes
  • 4 tbsp butter diced
  • 1 tsp salt
  • ½ cup lukewarm water
  • 1 egg yolk mixed with 1 tsp water (optional)
 Directions –
In a mixing bowl sift the flour. Make a well in the middle and pour ¼ cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge. When the yeast is proofed, add the egg, mashed potatoes, butter and salt. If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding ½ cup water and keep mixing until the dough comes clean from the sides of the bowl.

If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed. Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface. Knead by hand until it becomes smooth and elastic, about 5-7 minutes. Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.

Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns. Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.

Meanwhile heat the oven to 375F. Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water) Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet. You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.

Pumpkin Waffles

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School starts back up tomorrow, and my girl is already asking me what I’m making for breakfast…now, I’m not one of those super moms who send their kids off with a hot breakfast every morning, but I can get a few of these in the oven! 🙂 Thanks for reading, enjoy!

Pumpkin Waffles – slightly adapted from Epicurious

  • 1 1/2 cups AP flour
  • 1 cup whole wheat pastry flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 large eggs
  • 1 cup well-shaken buttermilk
  • 1 cup milk
  • 1 cup canned solid-pack pumpkin
  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • Vegetable oil for brushing waffle iron or cooking spray

Directions –

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp.

Zuppa Toscana and Breadsticks

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Is there anything more comforting than a rich soup and fresh baked bread? This is seriously good, and even my picky daughter loved this. That’s always a win in my book when I don’t have to tell/nag her to eat more of dinner. Thanks for reading, enjoy!

Zuppa Toscana – adapted from Annie’s Eats

  • 1 pound Italian sausage (I used chicken sausage)
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 1/2 cup white wine for deglazing
  • 1/2 tsp. red pepper flakes
  • 2 russet potatoes, peeled and cut into 1/2-inch chunks
  • 2 cups fresh kale, chopped
  • 4 cups chicken stock
  • 1.5 cups water
  • 1 cup heavy cream
  • salt and pepper

Directions –

Place a large stock pot on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and saute until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken stock and water to the pot. Increase the heat to med-high, bring to boil and the reduce to a simmer. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in heavy cream and season with salt and pepper to taste. Serve immediately.

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Almost Famous Bread Sticks – adapted from Food Network

  • 1 package yeast
  • 4 1/4 cups AP flour, plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons raw sugar
  • 1 tablespoon fine salt

For the Topping:

  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon true garlic powder
  • Pinch of dried oregano

Directions –

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Pizza Dip

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If I was going to have to watch football, I was going to make up for it by enjoying some junk food at the same time 😉 I was pretty excited to find all the necessary ingredients in my fridge to make this, and just enough pizza sauce and pepperoni left in the freezer. The only thing I didn’t have on hand was a baguette, but tortilla chips were a fine substitute. This came together quickly, and the measurements aren’t too important to follow exactly (“There’s too much cheese in this” – said no one ever!) Thanks for reading, enjoy!

Pizza Dip – adapted from Closet Cooking

  • 4 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella, grated (divided)
  • 1/2 cup parmigiano reggiano, grated (divided)
  • 1 cup pizza sauce
  • 2 ounces pepperoni, sliced
  • fresh cracked pepper to taste
  • dried oregano (optional)
  • sliced baguette or chips for serving

Directions –

  1. Mix the cream cheese, sour cream mayonnaise, half of the mozzarella, half of the parmigiano reggiano and pepper to taste. Spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the rest of the cheeses and pepperoni. Sprinkle oregano over top if desired.
  3. Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.