Sunday, January 12, 2020

Cornbread Waffles With Chili

Cornbread waffles are homemade, savory waffles made with basic pantry ingredients. We like to serve them with chili on top for a simple weeknight meal! 

I’m ready for cooler weather, colored leaves, boots, and warm comfort food! the opposite night I used to be really craving homemade chili, but I didn’t want it over a potato (which may be a go-to meal when I’m too lazy to form dinner). I made my tasty cornbread waffles instead! I threw my favorite chili recipe thereon , and laughed at how easily impressed and excited Jeff was about this meal!

Cornbread Waffles With Chili
Cornbread Waffles With Chili

The process for creating cornbread waffles is that the same as for many waffles! First, add the dry ingredients to a bowl, then mix within the wet ingredients. Preheat your waffle iron and spray it with nonstick cooking spray before adding the batter.

However, you'll definitely enjoy cornbread waffles without chili, and easily serve them with butter and honey on top.

Cornbread Waffles With Chili


  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 teaspoon salt
  • 2 cups milk
  • 1 Tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 3 Tablespoons oil (vegetable or canola oil)
  • 2 large eggs
  • Your favorite chili
  • Optional chili toppings: shredded cheese, sour cream, chopped green onion


  1. Preheat waffle iron.
  2. In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
  3. Add milk, oil, and eggs and stir until smooth, but don't over-mix.
  4. Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
  5. Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.

Tuesday, January 7, 2020

Rosemary Sea Salt Sweet Potato Rolls

These rosemary sea salt sweet potato rolls are quite possibly the simplest and fluffiest rolls ever. They're going to disappear from your table during a flash!

While my Whole30 was an outstanding flop, I did learn a couple of things about myself while on. I swore I might do a recap, but the abysmal finish of the program left me too embarrassed to try to to it. But I will be able to , eventually. What I did learn was that i really like sweet potatoes. they're my life blood immediately . 

Rosemary Sea Salt Sweet Potato Rolls
Rosemary Sea Salt Sweet Potato Rolls

And since I had about six roasted taters within the fridge, because that’s all you'll eat that diet – I wanted to use a number of them for an entirely un-compliant reason – to form sweet potato rolls. I’m a nasty girl. 

I was watching my snapchat feed a few weeks ago, and Elise from Simply Recipes had snapped making potato rolls, and at that precise moment, I knew I had to form them, which my friend Rachel (of Baked by Rachel) had the recipe I had been aiming to make like, FOREVER, so I did. It had been a light-weight bulb stream of consciousness moment. Those don’t happen often if you'll believe it.

Rosemary Sea Salt Sweet Potato Rolls

For Rolls:

  • 1/4 cup Milk, Between 102-110 Degrees
  • 2 1/4 tsp (1 packet) Yeast
  • 1/2 cup Water, Between 102-110 Degrees
  • 1 tsp plus 1/3 cup Sugar, divided
  • 2 Eggs
  • 1 1/2 tsp Salt
  • 6 Tbsp Butter, melted and cooled
  • 2 1/2 tsp Fresh Rosemary, minced
  • 1 cup Mashed Sweet Potato
  • 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping:

  • 1/4 cup Butter, room temperature
  • 2 Tbsp Honey
  • Sea Salt
  • Additional minced Rosemary


  1. In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
  2. With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
  3. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
  4. Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
  5. Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
  6. In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Allow to cool slightly. Or serve warm.

Friday, January 3, 2020

Cupcake Oreo Frosting Recipe

This Oreo Frosting is incredibly silk, light and fluffy and tastes a bit like the filling of an Oreo cookie! It’s perfect for cakes chocolate cupcakes or vanilla cupcakes too! 

I realize you would possibly be asking yourself why you would like an actual recipe for Oreo frosting. You would possibly think that each one you would like to try to to is add some crushed cookies to your vanilla frosting.

Cupcake Oreo Frosting Recipe
Cupcake Oreo Frosting Recipe

Sure, that’s the overall idea, but with a touch finesse, your frosting will actually taste just like the filling of an Oreo. Sounds good, right?

Oreo Frosting may be a favorite in our household. We even chose this frosting for our bridecake. And by we, I mean me, because I totally surprised my husband with it.

If you’re trying to find the recipe for these cupcakes, it’s a touch simpler. Just make my Moist Chocolate Cupcakes and top it with this frosting.

Cupcake Oreo Frosting Recipe


  • 12 Oreos, crushed
  • 1–2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 sticks (1 ½ cups) Unsalted butter
  • 6 cups powdered sugar


  1. Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
  2. Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
  3. In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
  4. In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.

Homemade Bacon Wrapped Chicken

Bacon Wrapped Chicken is deliciously crispy on the surface and tender and juicy on the within . Wrapped in bacon and finished with a sugar glaze. It's the right family dinner ready in about 45 minutes. 

Bacon Wrapped Chicken is one among those dishes that need little preparation but delivers an amazingly flavorful meal. This is often our go-to recipe when it involves family dinners. We like it such a lot , that we make it a couple of times a month. 

Homemade Bacon Wrapped Chicken
Homemade Bacon Wrapped Chicken

We use chicken breasts and if you would like , you'll stuff them with cheese and spices, before wrapping in bacon and sugar , and bake it to at . The mixture of bacon and sugar is to die for.

The meat is super moist on the within , yet crunchy on the surface . Though it's sort of a fancy, restaurant-quality dish, it's surprisingly easy to organize . Due to that, this dish is one among our favourite dinner meals. 

In addition, this recipe makes for a pleasant potluck or party dish. Just wrap it up, then easily transport it. Similarly, you'll make a bigger batch and store it for later, as leftover is delicious and simply re-heatable.

Homemade Bacon Wrapped Chicken


  • 4  chicken breasts boneless  (skinless)
  • 8-12 slices  bacon  (do not use thick cut)


  • 1/2 teaspoon  onion powder 
  • 1/4 teaspoon  cayenne pepper 
  • 2 tablespoons  honey 
  • 3 cloves  garlic  (minced)
  • 1 teaspoon  smoked paprika 
  • 1/4 cup  canola oil 
  • 1/3 cup  brown sugar 
  • 1/2 teaspoon  garlic powder 
  • 1/4 teaspoon  black pepper 
  • 1/4 teaspoon  salt 


  • 1 tablespoon  chopped parsley 


  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, mix together all the GLAZE ingredients.
  3. Rub HALF of the glaze mixture all over the chicken breasts.
  4. Wrap each breast in 2-3 slices of bacon. Place the chicken breasts, seam side down in a baking pan.
  5. Top with the remaining glaze mixture.
  6. Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through, basting the meat occasionally with the pan drippings.
  7. If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
  8. Sprinkle with parsley, then serve.

Monday, December 30, 2019

Crispy Potato Wedges Recipes

Well seasoned crispy potato wedges!! These crispy potatoes are sinfully good. Not only are they crispy on the surface, they're well seasoned and fluffy on the within.

If you're trying to find homemade crispy potato wedges, you're at the proper place. I even have a thing for smoked paprika and that I have generously seasoned these potato wedges with it. Are you able to believe I  used two teaspoons for this recipe but be happy to form it your way. These wedges were seasoned with pantry staples like onion powder, mixed herbs and salt.

Crispy Potato Wedges Recipes
Crispy Potato Wedges Recipes

I love the simplicity of this recipe, but its outcome is an unending looking for the simplest homemade crispy potato wedges ever made!!! This recipe is ideal in every way because it's easy and quick to form. It's an excellent weeknight dinner idea, with 10 minutes preparation and half-hour to place your feet up. what's to not love eh?

It is important to feature the wedges to the baking tray on one layer to permit even baking time and crispier potato wedges.

Bake within the oven till they're golden and crispy. (flip the wedges over in between bake)

Crispy Potato Wedges Recipes


  • 2 tsp smoked paprika
  • Salt to taste
  • 1 tsp onion powder
  • 1 tsp vegetable oil
  • 1 tsp mixed herbs
  • 6 large potato (about 1 kg)
  • 1/2 tsp cayenne pepper Use according to preference


  1. Preheat the oven to 200C and line a baking tray with parchment paper
  2. Wash the potatoes well to get rid of dirt. Peel skin off if desired but this is not necessary.
  3. Cut the potatoes into even wedges as this allows them to cook evenly
  4. Add the sliced potato wedges to a bowl, add the spices, mixed herbs, salt and vegetable and mix to combine
  5. Add seasoned potato wedges to the lines baking tray on a single layer
  6. Bake in the for 30 to 40 minutes or until golden and crispy
  7. Take it out of the oven and serve immediately

Sunday, December 29, 2019

Mega Stuffed Meatballs With Tomato Sauce

Amazing Mega Stuffed Meatballs with spaghetti sauce – delicious beef meatballs with oozy melted mozzarella, peppers and onion inside. 

What’s to not love? Tender beef meatballs with the surprise of melted mozzarella and yummy sauteed peppers and onions for an ideal taste explosion.

Mega Stuffed Meatballs With Tomato Sauce
Mega Stuffed Meatballs With Tomato Sauce

Pizza stuffed meatballs come to mind, whenever we probe these, because it has all our favourite pizza ingredients, including the yummy spaghetti sauce because let’s face it, you can’t have meatballs without sauce. 

This recipe for these Mega Stuffed Meatballs with spaghetti sauce makes 6 large meatballs which may be a 3 person serving, so if you would like to form more just double up the recipe, they freeze perfectly too. I just fully defrosted then reheat within the oven with the sauce or within the microwave. 

Mega Stuffed Meatballs With Tomato Sauce


  • 1/2 tsp of garlic powder
  • 1 tablespoon of fresh chopped Italian parsley
  • 1 tablespoon of fresh chopped basil
  • pinch of salt and black pepper
  • 1 egg, beaten
  • 500g of extra lean beef mince
  • 1/2 tsp of onion powder
  • 1/4 cup (30g) of Italian breadcrumbs - 5.5 syns
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 onion, finely chopped
  • 1 tbs of tomato paste
  • 2/3 cup (160ml) of stock
  • 1/2 tbs or paprika
  • 150g of fresh mozzarella, broken into equal size pieces
  • cooking oil spray


  • 1 tbs of balsamic vinegar
  • fresh parsley, chopped
  • salt and black pepper
  • cooking oil spray
  • 1 small onion, finely diced
  • 2 cloves of garlic crushed
  • 1 cup (240ml) of crushed tomatoes (or passata)
  • 1 cup (240ml) of stock (chicken or vegetable)
  • 1 tbs of tomato paste

For the meatballs :

  1. Preheat oven to 200c or 400f (gas mark 4)
  2. Place the mince, garlic powder, onion powder, basil, parsley and a pinch of salt and pepper into a bowl and mix to combine. Add the breadcrumbs and egg and mix well. Set Aside
  3. Spray a frying pan over a medium high heat with some cooking oil spray
  4. Add the onion and peppers and saute for a couple of mins
  5. Stir in the tomato paste and paprika and then gradually add stock from the 2/3 cup of stock and reduce down until the onions and peppers are softened.
  6. Divide the meatballs mixture into 6 equal sized pieces.
  7. Take one of the pieces and flatten into a pancake shape and them form up into a bowl. Add a spoonful of the tomato and pepper mixture and one chunk of mozzarella and close up the meat around the filling, making sure it is firmly closed to avoid any of the filling leaking out and then shape into meatball.
  8. Place on parchment paper on a baking tray. Repeat for the 5 other meatballs. You may have some pepper and tomato filling left over, but don't worry you can add this into the sauce.
  9. Spray over the top with cooking oil spray
  10. Place the meatballs in the oven and bake for about 15-20 minutes, until golden.

For the Sauce :

  1. Spray a frying pan over a medium high heat with cooking oil spray
  2. Add the onion and garlic and fry for a few minutes to soften (add in a little stock if it starts to stick)
  3. Add in the crushed tomatoes, tomato paste, stock and balsamic vinegar and bring to a boil, then simmer on a medium high heat until it reduces down to a thicker tomato sauce.
  4. Once the meatballs are ready, drop them carefully into the sauce, spooning some sauce over the top of the meatballs and allow to simmer in the sauce for about 8-10 minutes to ensure the meatballs are cooked through)
  5. Sprinkle with some fresh chopped parsley.
  6. Serve with your choice of sides
  7. Enjoy!!

Friday, December 27, 2019

Grandma’s Red Velvet Cake #christmas #ckae

I bed I reálly missed the boát on deed this posted in experience for Válentine's dáy ánd the intermission of red velvet-páloozá thát's been event here áll month.

Grandma’s Red Velvet Cake
Grandma’s Red Velvet Cake

But I conscionáble hád to flier it ánywáy, becáuse it's seriously the unsurpássáble red velvet cáke I've e'er hád. ánd pláne improved thán thát- it's á kin instruction. Sáme, á áctuál áncestry recipe. I convey, of bed I feáture otherwise sept recipes on hánd. But they mostly ámount from... sáme, you know... underneáth the Cold Beát lid ánd nonsensicálity.

I bed á microscopic notebook with á hándful of recipes thát descend from my mom, áunts, grándpárents, ánd those recipes áre reálly specific to me. This one háppens to be from my zeálous grán (ánd we steády person it in her writing!). My Grándmá prefábricáted it for our Christmástide sweet terminál period, which wás the geár instánt I recáll feeding it.

The cáke mánáges to be moist ánd heávy át the duplicáte reáding. The ice isn't á conventionál táke cheese topping, which openmouthed me- but in á ámple wáy. It's filled with pecáns ánd coconut, ánd it's not too confectionery since the meán is prefábricáted from á flour ánd concentráte condiment. I hump thát sounds á soft supernáturál, but you'll person to cross my order on it. This topping is Mythic. ánd it reál páirs utterly with the red velvet.

My greát-grándmá's instruction cálls for máking this á 6 or 8 strátum cover (which my Gránny, the chessmán of bedded cákes, pulled off beáutifully át Noel), but I'm took thát downwárdly á forestry ánd went for 4 láyers. Still, if you screw the deception speck with strátified cákes, definitely go for it. I'd equivocál the icing if you're doing much láyers though… virtuous á ánnotátion.

Yield: 20

Grandma’s Red Velvet Cake


For the Red Velvet Cáke:
  • 2 cups gránuláted sugár
  • 1/2 cup butter, softened
  • 1 cup buttermilk
  • 1 Tbsp. vinegár
  • 3 eggs
  • 2 tsp vánillá
  • 2 ounces red food coloring
  • 1 Tbsp. cocoá powder
  • 1/2 tsp sált
  • 2 1/2 cups flour
  • 1/4 tsp báking powder
  • 1 1/2 tsp báking sodá

For the Coconut Pecán Frosting:
  • 1 cup milk
  • 1 cup flour
  • 1 cup gránuláted sugár
  • 1 cup butter, softened
  • 2 cups shredded coconut
  • 1 cup chopped pecáns
  • 1 tsp vánillá


For the cáke:
  1. Preheát oven 350ºF. Connecter two 9-inch ámmunition block páns with imáge ánd greáse with á non-stick cookery spráy. Set áside.
  2. Remove the butter ánd sweetener together. Mix in the buttermilk, ácetum, vánillá, food coloing ánd foodstuff.
  3. In á sepáráte áquárium, mix unitedly the drinkáble powder, sáltiness, hot mákeup, ánd hot tonic. ádd dry ingredients to the wet ingredients ánd mix until deform forms ánd is á uniform colourise.
  4. Chánge bátter between the two block páns. Báke for 30-35 proceedings or until á toothpick inserted in the heárt comes out decent. Let cool completely before opening ápiece block through the refer to creáte 4 láyers of dish.

For the frosting:
  1. In á dinky contáiner, beát unitedly the flour ánd concentráte until viscous áttách forms. Set excursus.
  2. Toiletry unitedly the butter, edulcoráte, ánd flávoring. Mix in the flour áttách, coconut, ánd shredded pecáns.
  3. Sheet the topping in between eách strátum. Decoráte with ádditionál coconut ánd pecáns if wánted.