Sugared Asparagus

My sister-in-law, Becky, introduced this to me. Thank you Becky! This is one of our family favorites. It has also become a "must have" on Easter Sunday. Best right from the skillet!

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INGREDIENTS

3 T. Butter

2 T. Brown Sugar

2 lbs. Fresh Asparagus

1 c. Chicken Broth

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DIRECTIONS

Cut asparagus into 2 inch pieces. In a skillet over med-high heat, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 min. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and cover. Cook Sauce, uncovered until reduced by half. Pour over asparagus; serve immediately.

Honey Ham and Swiss Cheese Sliders

So much flavor in these little sliders. A great one for parties!

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To accommodate my husband's taste buds (he does not do condiments of any kind), I make a third of the batch with just a roll, ham, and cheese. On a few of "his" sliders, I switch out the Swiss cheese with a slice or two of pepper jack cheese. Such a good wife! :)

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INGREDIENTS

24 King's Hawaiian Rolls (or good, soft white rolls)

24 pieces honey ham

24 small slices Swiss cheese (I like baby Swiss)

Spread

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy Seed Sauce

1 Tablespoon poppy seeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

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DIRECTIONS

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Use a little or use a lot - your choice! Place a slice of ham and a slice of Swiss cheese inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

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In a small bowl, whisk together all of the poppy seed sauce ingredients. Using enough to cover the tops of your sliders, pour evenly over all of the sandwiches. Personally, I use about half of the sauce. There is still plenty of flavor, believe me.  Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Note: Sliders can be assembled a day ahead of time. Keep in the refrigerator, until ready to bake.

Banana Bread Brownies with Brown Butter Frosting

!!WARNING!! These brownies are highly addictive. My husband says it is the brown butter frosting that makes these so irresistible.

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I found the recipe on Life's Simple Measures, she found it on The Girl Who Ate Everything (she calls them Monkey Squares), and she found got the recipe from The Welcome Mat. Just happy the recipe was discovered!

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INGREDIENTS

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Banana Bread Brownies

1 1/2 cups sugar

1 cup buttermilk (or sour cream)

1/2 cup butter, softened

2 eggs

1 3/4 cups (3 or 4) ripe bananas, mashed

2 tsp vanilla

2 cups flour

1 tsp baking soda

3/4 tsp salt

1/2 cup chopped walnuts (optional)

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Brown Butter Frosting

1/2 cup butter

4 cups powdered sugar

1 1/2 tsp vanilla

3 Tbsp milk

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DIRECTIONS

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Preheat oven to 375 F. Grease and flour 15x10-inch jelly roll pan.
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For the bars
Beat together sugar, buttermilk (or sour cream, I have tried both and prefer the buttermilk), butter, and eggs until creamy. Blend in bananas and vanilla. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts, if desired.

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Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

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Meanwhile...
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For frosting
In a large saucepan, heat butter over medium heat until boiling.  Allow the butter turn a delicate brown, then remove from heat immediately. Add powdered sugar, vanilla and milk. Whisk together until smooth. Using a spatula, spread the frosting over the warm brownies. (the frosting will be easier to spread while the bars are still warm).
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Note:  The original recipe said the frosting should be thicker than a glaze but thinner than frosting.  I have made this a few times now and my frosting has always come out thick. To help smooth the frosting over the brownies this is what I do - using a small cookie scoop, I scoop the frosting all over the top of the brownies, then I place the pan back into the warm oven (which has been turned off - still warm though from baking). This allows the frosting to melt slightly, allowing me to spread it easily over the brownies.

Easy Terri-aki Chicken

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This recipe came from the kitchen of Todd (my little brother) and his adorable wife Meta.  I like to think they named it after me.  ;) 

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INGREDIENTS

3 lbs of chicken breast or thighs (we like both)

1/2 cup pineapple juice

1/2 cup ketchup

little less than 1/2 cup sugar

1/2 cup soy sauce

2-3 teaspoons fresh minced/crushed garlic

1 teaspoons powder ginger

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DIRECTIONS
Mix all ingredients together with wire whisk. Pour over chicken in crock pot. Cook on low for several hours (5-6 hours). Shred with potato masher and let sit to allow juices to soak in to chicken. Serve with rice.

Fluffy White Frosting

Let's see... how do I describe this stuff? Fluffy white clouds of sweetness!

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INGREDIENTS

1 cup sugar

3 egg whites

3 tablespoons water

1/2 teaspoon cream of tartar

1 teaspoon vanilla

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DIRECTIONS

In a large heavy saucepan over low heat or double boiler over simmering water, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Store in the refrigerator.

White Cake {from sratch}

This recipe is simple and delicious. Myself, I think this is better than a boxed white cake because it doesn't fall apart on you. Nice and dense, in addition to being yummy!

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INGREDIENTS
1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

1 3/4 teaspoons baking powder

1/2 cup milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Baked Lemon Chicken

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INGREDIENTS

3 tablespoons butter, melted

2 tablespoons lemon juice

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup seasoned bread crumbs

4 (4 ounce) boneless, skinless chicken breast halves

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DIRECTIONS

In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.

Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.

Broil for 10 minutes.

Coconut Banana Bread with Lime Glaze

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INGREDIENTS

2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 cups sugar

4 Tbsp butter, softened

2 large eggs

1 1/2 cups mashed ripe bananas (about 4 large bananas)

1/4 cup sour cream

3 Tbsp milk

1 tsp vanilla extract

1/2 cup coconut
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plus an additional:
2 Tbsp  coconut
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Glaze
1/2 cups powdered sugar
1 1/2 Tbsp lime juice

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DIRECTIONS

Preheat oven to 350 degrees.  Whisk flour, baking soda, and salt together and set aside.  In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream, milk, and vanilla. Beat until blended.  Add flour mixture and beat at a low speed until just combined. Stir in 1/2 cup coconut.  Pour batter into a greased 9×5 loaf pan. Sprinkle additional 2 Tbs coconut on top.  Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.  Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.  When done, remove from oven. Let cool on a cooling rack for about 10 minutes, then carefully remove from pan. Prepare glaze by whisking powdered sugar and lime juice together in a small bowl.  Drizzle over top of loaf. Cool for another 15 minutes before slicing.

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recipe originated from Cooking Light
adapted by Our Best Bites

Chocolate Cheesecake

This is a delightfully rich cheesecake.  The original recipe calls for a chocolate sauce topping.  I top mine with a delicious homemade chocolate whipped cream.  Chocolate cravings?  :)

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INGREDIENTS

1/2 cup graham cracker crumbs

1 tablespoon cocoa powder

1 tablespoon sugar

2 tablespoons butter (melted)

3.5 ounces dark chocolate (chopped)

2 tablespoons heavy cream

1 (8 ounce) package cream cheese (room temperature)

1/4 cup sugar

1 egg (room temperature)

1 teaspoon vanilla extract

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DIRECTIONS

1. Mix the graham wafer cookie crumbs, cocoa powder, sugar and butter.

2. Press the mixture into the bottom of two 4 inch spring form pans.

3. Melt the chocolate and in the heavy cream in a double boiler.

4. Mix the cream cheese and sugar.

5. Beat in the egg and vanilla extract.

6. Mix in the chocolate.

7. Pour the mixture into the spring form pans.

8. Bake in a preheated 325F oven until it is set, about 45-60 minutes.
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Chocolate Sauce (optional)

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INGREDIENTS

1 ounce dark chocolate

1 tablespoon corn syrup

1 tablespoon heavy cream

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DIRECTIONS

1. Melt the chocolate into the corn syrup and heavy cream in a double boiler.

2. Drizzle the chocolate sauce over the cheesecake.

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Note: This recipe makes enough for 2 - 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.

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Recipe Source: Closet Cooking

Irish Potato Candy

I found this recipe a number of years ago. I wasn't sure how it would go over... "candy made out of mashed potatoes?" But to my surprise, as well as everyone elses, these tasted a lot like an Almond Joy candy bar.  A bit seeter though.  Now, making a batch of these has become one of our family's St Patrick's Day traditions.

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INGREDIENTS
2/3 cup cold mashed potato

4 cups powdered sugar

2 Tbsp butter, softened

1/2 tsp salt

1 tsp vanilla

4 cups shredded coconut
semi-sweet chocolate, melted

almonds (optional)

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DIRECTIONS

Cream together mashed potato and sugar; add butter, vanilla, and salt. Blend well. Stir in coconut.

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To melt chocolate:

Place desired amount of chocolate into a microwave dish. If I am using store bought chocolate chips, I'll add a sliver of butter to help smooth in out. Warm in microwave for 60 seconds, stir. Microwave for additional time if needed, 15 seconds at a time.
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To make bonbons:
Form mixture into 1 inch balls. Chill until firm. Top with or dip into melted chocolate.  Sprinkle sliced almonds onto the top of bonbon.  I crushed my sliced almonds a bit.
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To make bars:
Press mixture into ungreased square baking dish (or mold into desired shape), so that mixture is 1 inch thick. Add almonds if desired. Chill until firm. Cut into squares and pour melted chocolate over mixture.  My kids love to help out in the kitchen. Maddy, my 10 year old daughter, made this batch.
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To make an Almond Joy Copycat:

Form mixture into an rounded rectangle, about 2 inches long and 1 inch thick. Press two almonds on top. Chill until firm. Dip into or top with melted chocolate.
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