Tasty Kitchen Blog » Amber {Sprinkled With Flour}

Lemon Sugar Cookies With Lemon Buttercream Frosting

Amber {Sprinkled With Flour} — Thu, 18 Jul 2013 13:49:14 +0000

If there is one surefire way to make any dessert even better, it has to be turning it into a lemon concoction. I love lemons, and I especially love lemon desserts. Now that summer is in full swing, it’s the perfect time to enjoy all the magic that can come from the humble lemon. There’s nothing quite as refreshing as sipping on an ice cold glass of lemonade. If I happen to be holding a plate of lemon meringue pie or munching on a lemon bar at the same time, even better.

Did I mention that I love lemons?

Now that my lemony love affair has been established, we really should get to the point of my post today, which happens to be these delicious Lemon Sugar Cookies with Lemon Buttercream Frosting. When I found this recipe from Jennifer of Mother Thyme, I knew I had found my next lemony calling. These cookies are so soft and pillowy, a perfect match for the popular Lofthouse sugar cookies, and covered with a healthy dollop of a creamy lemon buttercream frosting. They are so good.

Let’s begin shall we?

You’ll need cake flour, baking powder, salt, butter, sugar, eggs, fresh lemon juice, fresh lemons, vanilla and powdered sugar.

In a medium bowl, combine cake flour, baking powder and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy.

Add in eggs one at a time.

Stir after each addition.

Stir in lemon juice, lemon zest and vanilla until combined.

Gradually add in the flour mixture.

Mix until combined. Chill dough for at least 1 hour in the refrigerator. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball (see note below for shaped cookies). Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

For the frosting, using an electric mixer, combine butter and confectioner’s sugar, gradually adding the sugar. When all sugar is added, add in lemon zest, lemon juice and blend on medium until fluffy. Add in food color if desired. If frosting is too thick, add more lemon juice, water or milk until desired consistency is reached.

Once the cookies have cooled frost with the buttercream.

Note: For shapes, roll out chilled dough ¼ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment-lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool. Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

I loved these cookies.They really are so soft and delicious with the perfect balance of sweet lemon tartness. Add a glass of cold milk and you’ve got the perfect afternoon snack that your family will love.

I’m so glad Jennifer shared this recipe with us—it will be a regular in the cookie rotation at our house! You can find more of Jennifer’s recipes at her blog Mother Thyme. Warning: There is so much deliciousness, you may be there for a while.

Printable Recipe

Lemon Sugar Cookies with Lemon Buttercream Frosting

by Jennifer | Mother Thyme on April 5, 2012 in Cookies, Desserts

See post on Jennifer | Mother Thyme’s site!

3.67 Mitt(s) 3 Rating(s)

Description

When life hands you lemons make lemonade, or better yet, lemon sugar cookies. This is a soft sugar cookie with hints of fresh lemon and lemon zest topped with a thick lemon buttercream frosting.

Ingredients

FOR THE COOKIES:
3 cups Cake Flour
3 teaspoons Baking Powder
½ teaspoons Salt
1 cup Butter, Room Temperature
1 cup Sugar
2 Large Eggs
2 Tablespoons Fresh Lemon Juice
1 whole Lemon, Zested
½ teaspoons Vanilla Extract
FOR THE LEMON BUTTERCREAM FROSTING:
½ cups Unsalted Butter, Room Temperature
3 cups Confectioners Sugar
1 whole Lemon, Zested
2 Tablespoons Fresh Lemon Juice
Food Coloring (optional)

Preparation Instructions

In a medium bowl, combine cake flour, baking powder and salt and set aside.

Using an electric mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in lemon juice, lemon zest and vanilla until combined. Gradually add in flour mixture combined.

Chill dough for at least 1 hour in the refrigerator.

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely before frosting.

Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any excess cookie for the edges.

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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

Darn Good Ham and Cheese Sliders

Amber {Sprinkled With Flour} — Fri, 07 Jun 2013 13:31:55 +0000

I love quick and easy weeknight meals, especially when they taste like you’ve been slaving in the kitchen for hours, creating a fusion of delicious flavors that’s nothing short of a masterpiece. Extra points are awarded if I can get the entire family to eat it, which is what happened when I whipped up these Ham and Cheese Sliders from TK member Lindsay.

The secret is in the special sauce that’s drizzled on top, then the little nuggets of gold are baked until they are gooey and caramelized. Trust me, these babies are good and your whole family will thank you for making them.

You’ll need: Hawaiian rolls, deli ham, sliced provolone cheese, butter, brown sugar, Dijon mustard, Worcestershire sauce and poppy seeds. Sounds good already, doesn’t it?

Preheat your oven to 350ºF. Line a rimmed baking sheet with nonstick foil. Arrange your sliced rolls on the baking sheet.

Place a slice of ham on each roll.

Followed by a slice of your cheese.

In a small bowl combine the butter …

The brown sugar …

The mustard …

And the Worcestershire sauce.

Microwave until the butter is just melted, about 30-60 seconds.

Add the poppy seeds and stir until combined.

Place the top half of the roll on top to assemble your sandwich.

Drizzle the butter mixture evenly over the sandwiches.

Just use your own judgement on how much to use. I used all of my sauce.

Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes.

Serve warm and enjoy the deliciousness!

Thanks Lindsay for sharing such a delicious sandwich recipe with us! This will make a regular rotation at our house. Don’t forget to stop by Lindsay’s blog Perfecting The Pairing, where you can find the original recipe and see more of her tasty dishes!

Printable Recipe

Darn Good Ham and Cheese Sliders

by Lindsay on September 7, 2012 in Main Courses, Sandwiches

See post on Lindsay’s site!

4.90 Mitt(s) 20 Rating(s)

Description

These Darn Good Ham and Cheese Sliders may look like any other sandwich, but they are so much better. They are darn good.

Ingredients

12 whole Hawaiian Rolls, Split
12 slices Deli Ham
6 slices Deli Provolone Cheese, Halved
4 Tablespoons Butter
1 Tablespoon Brown Sugar
1-½ teaspoon Dijon Mustard
1-½ teaspoon Worcestershire Sauce
¼ teaspoons Poppy Seeds

Preparation Instructions

Preheat your oven to 350 F.

Line a rimmed baking sheet with non-stick foil. Assemble the sandwiches with a slice of ham and a half slice of cheese on the bottom half of each roll and top with the top half of the roll. Place the assembled sandwiches close together on the baking sheet.

In a small bowl combine the butter, sugar, mustard and Worcestershire sauce. Microwave until the butter is just melted, about 30-60 seconds. Add the poppy seeds and stir until combined.

Drizzle the butter mixture evenly over the sandwiches. Bake in the oven until the cheese has melted and the butter mixture starts to caramelize, about 10 minutes. Serve warm.

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Slow Cooker Peach BBQ Chicken Sandwiches

Amber {Sprinkled With Flour} — Fri, 22 Mar 2013 10:00:52 +0000

Can you ever have too many slow cooker recipes? I don’t think so. I love coming home at the end of the day to dinner all ready in the crockpot, just waiting to be devoured by my hungry family. Slow cooker recipes are a life saver when you’re too busy to mess with dinner prep. Just throw a little of this and a little of that in the pot and you’re good to go. Just don’t forget to plug it in—yeah that’s happened to me before, if I’m being honest. More than once.

If you’re looking for a tasty new slow cooker recipe to try, then these Slow Cooker Peach BBQ Chicken Sandwiches from TK member Marie are perfect to try out. The chicken slowly simmers in a rich sauce of barbecue sauce (I used my own homemade sauce), sticky sweet peach preserves, onions, and garlic. Then top it all off with creamy coleslaw, some fresh sliced avocado, and you’ve got yourself one tasty sandwich.

You’ll need: chicken breasts, spicy barbecue sauce, peach preserves, onion, garlic, bread, butter, coleslaw, and avocado.

Place the onion, garlic, and barbecue sauce in your slow cooker.

Get a nice scoopful of the peach preserves.

Add the preserves, give it a good stir, then place the chicken on top. Cook on low for 6-8 hours or on high for 3-4 hours.

When chicken is done, remove it from the slow cooker along with some of the sauce, and use a fork to shred the chicken.

Toast your bread with a little butter. I used Hawaiian rolls but your favorite bread will work.

Now assemble your sandwich. Place some of the chicken on your bread.

Top with the coleslaw and sliced avocado.

Top with another slice of bread, stand back, and enjoy your handiwork.

Now dig in! And try not to drool too much.

Thank you Marie for sharing this delicious sandwich with us. Marie blogs at The Little Kitchie, where she shares her joy for cooking, baking and eating. Now if you aren’t already hungry enough, go check out her lovely blog full of yummy recipes!

Printable Recipe

Slow Cooker Peach BBQ Chicken Sandwiches

by Marie @ Little Kitchie on December 4, 2012 in Main Courses, Slow Cooker

See post on Marie @ Little Kitchie’s site!

5.00 Mitt(s) 3 Rating(s)

Description

Sweet-spicy BBQ made super easy!

Ingredients

1 pound Chicken Breasts
16 ounces, fluid Spicy BBQ Sauce
8 ounces, fluid Peach Preserves
½ cups Onion, Chopped
4 cloves Garlic, Minced
8 slices Sourdough Bread
1 Tablespoon Butter
1 whole Avocado
1 cup Coleslaw

Preparation Instructions

Place chicken, BBQ sauce, peach preserves, onion, and garlic in your slow cooker. Mix well so that everything is combined. Cook for 6-8 hours on low or 3-4 hours on high.

When chicken is finished cooking, remove it from the slow cooker, along with a bit of the sauce, and place it in a bowl. Shred using 2 forks and add more sauce as desired.

To assemble your sandwiches, toast up your bread in a skillet with butter. Top bread with chicken, slices of avocado, and 1/4 cup coleslaw per sandwich. Top with other slices of bread, and enjoy!

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Blueberry Kuchen

Amber {Sprinkled With Flour} — Mon, 11 Mar 2013 10:00:01 +0000

I bought some blueberries at the store the other day, with the purpose of making something tasty with them. I love eating them fresh and have trouble stopping at just one, but I enjoy them even more when baked into a delicious, stick-to-your-hips kind of treat. This German coffee cake from Deborah of Country At Heart Recipes is the perfect kind of recipe to showcase a pint of sweet, juicy blueberries.

This cake is filled with them, and then topped with a crunchy, buttery, crumb topping of brown sugar, pecans, and oats. To put it over the top, it’s also drizzled with a gorgeous glaze. I don’t think you’ll need much persuading to try this yummy treat! Cut a generous slice, make yourself a good cup of coffee (or tea) and enjoy the moment.

You’ll need: sugar, brown sugar, oats, pecans, flour, salt, cinnamon, butter, eggs, vanilla, baking powder, baking soda, nutmeg, buttermilk, blueberries, powdered sugar, and hot water.

Preheat oven to 350ºF. In a small bowl, combine the sugar, brown sugar, oats, and pecans.

Add the flour, salt, and cinnamon.

Add the butter and cut in the butter until crumbly. Set aside.

In large mixing bowl, beat sugar and butter until creamy. Add the eggs one at a time and mix well.

Add the vanilla, mix well and set aside.

In a small bowl combine the flour, baking powder, and baking soda, salt, cinnamon and nutmeg. Mix this into the creamed mixture, alternately with the buttermilk.

Rinse blueberries and drain them. Then place them into a small bowl and sprinkle with the 2 tablespoons of flour. Shake off the excess flour.

Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping.

Bake for 45-55 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Start checking the cake a few minutes early so it doesn’t over bake and turn out dry. Remove from oven and allow to cool for 10 minutes.

In a small bowl, combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed.

Mix until smooth and creamy.

Drizzle glaze over the warm cake.

So it looks all pretty.

I have to say this really is a great coffee cake. It’s hearty, crunchy, and sweet, perfect in all the right places. It is best eaten the same day. Your morning will get just a little bit better when you can start it off with a slice of this.

Thanks Deborah for sharing your yummy recipe with us! Make sure you visit Deborah’s blog, Country At Heart Recipes, for a whole list of delicious looking treats.

Printable Recipe

Blueberry Kuchen

by Deborah Vogts on December 5, 2012 in Cakes, Desserts

See post on Deborah Vogts’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Here’s a yummy German coffee cake to serve to your family!

Ingredients

FOR THE CRUMB TOPPING:
¼ cups Sugar
⅓ cups Brown Sugar
½ cups Old Fashioned Oats
½ cups Chopped Pecans
¼ cups Flour
¼ teaspoons Salt
¼ teaspoons Cinnamon
5 Tablespoons Butter
FOR THE COFFEE CAKE:
⅔ cups Sugar
6 Tablespoons Butter
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups Flour
2 teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
¼ teaspoons Cinnamon
⅛ teaspoons Ground Nutmeg
½ cups Buttermilk
2 cups Blueberries
2 Tablespoons Flour
FOR THE GLAZE:
½ cups Powdered Sugar
¼ teaspoons Vanilla
2 teaspoons Hot Water, Or As Needed

Preparation Instructions

Preheat oven to 350ºF.

For the crumb topping:
In small bowl, combine sugar, brown sugar, oats, pecans, flour, salt and cinnamon. Cut in butter until crumbly. Set aside.

For the cake:
In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add this into the creamed mixture alternately with buttermilk.

Rinse blueberries and drain them. Put them into a small bowl and sprinkle with the 2 tablespoons of flour. Fold blueberries into the batter. Spread batter into a greased 9-inch square pan. Top with crumb topping. Bake for 50–60 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Remove it from the oven and allow to cool for 10 minutes.

For the glaze:
In a small bowl combine powdered sugar, vanilla, and 1-2 teaspoons hot water as needed. Mix until smooth and creamy. Drizzle over warm cake.

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Secret Cake

Amber {Sprinkled With Flour} — Fri, 08 Feb 2013 10:26:40 +0000

There’s two things that will automatically make a girls day: chocolate and cake. When you put the two together, you have a recipe for the worlds best pick-me-up that rivals those absurdly cute kitty emails.

Yes, that kitty wearing a cowboy outfit while balancing on a tightrope singing Gangnam Style may bring a smile to your face. But one bite of a super moist, decadently rich, frosting slathered piece of chocolate cake wins hands down. Like this recipe from Patti for Secret Cake. I’m not sure why its called secret cake. Maybe because it’s so good you’ll want to keep it a secret. All I know is I’m glad she didn’t keep her recipe a secret from us!

You’ll need: buttermilk, baking soda, self-rising flour, sugar, vegetable shortening, butter, water, cocoa, eggs, vanilla, powdered sugar, and walnuts.

Preheat oven to 400ºF. Spray a 9 x 13 pan with cooking spray. Pour 1/2 cup buttermilk into a 1 cup measuring cup, add baking soda and stir. Set aside.

In a large mixing bowl sift together the flour and sugar and set aside.

In a medium saucepan over medium heat, combine the water, vegetable shortening, cocoa, and 1 stick of butter. Stir until combined and the butter and shortening have melted. Cook until this mixture comes to a slight boil. Remove from heat.

Pour the cocoa mixture into the dry ingredients and mix until combined. Add the buttermilk/soda mixture and scrape to get all of the mixture into the bowl.

Mix at medium speed using an electric mixer and continue until well combined.

Add eggs, one at a time and mix well after each addition.

Add 1 teaspoon vanilla and mix well.

Pour into prepared pan.

Bake at 400ºF for 20-22 minutes.

With about 5 minutes left on the baking time, make the frosting: In a medium saucepan combine 1/3 cup buttermilk, 1/3 cup cocoa and 1 stick of butter over medium low heat and stir as butter melts. Once it’s melted and combined stir constantly while cooking for about 3 minutes longer. Don’t worry if it starts to separate and looks like a curdled mess, it will be fine.

Remove pan from heat and add the powdered sugar. Mix well using an electric mixer. Once combined add 1 teaspoon vanilla and chopped nuts, mix well.

Now pour over the hot cake.

This cake is really moist and has great flavor, and the frosting is so smooth and as satiny I could eat it by itself.

Okay, I did eat it by itself—a lot. Thanks Patti for sharing this recipe with us. It’s an awesome secret!

Printable Recipe

Secret Cake

by Patti Roberson on January 6, 2013 in Cakes, Desserts

4.75 Mitt(s) 4 Rating(s)

Description

The most wonderful chocolate cake. This recipe is a keeper. This recipe was given to me more than 30 years ago by my Mom’s neighbor, Sharon Kelley. I have changed the nuts over the years and have even made it without nuts for my son-in-law and my K-3 class at work. Baking it in the jelly roll pan gives more slices but in a brownie like piece which is easier for kids to handle.

Ingredients

FOR THE CAKE:
½ cups Buttermilk
1 teaspoon Baking Soda
2 cups Self-Rising Flour
2 cups Sugar
1 cup Water
½ cups Crisco - Solid Shortening
¼ cups Cocoa Powder
1 stick Butter
3 Eggs
1 teaspoon Vanilla
FOR THE FROSTING:
⅓ cups Buttermilk
⅓ cups Cocoa Powder
1 stick Butter
16 ounces, weight Powdered Sugar
1 teaspoon Vanilla
1 cup Chopped Walnuts

Preparation Instructions

Note: All ingredients need to be at room temperature.

Preheat oven to 400 F. Spray a 9 x 13 pan with cooking spray.

Pour 1/2 cup buttermilk into a 1 cup measuring cup, add baking soda and stir. Set aside.

In a large mixing bowl sift together flour and sugar and set aside.

In a medium sauce pan over medium heat combine the following: water, Crisco, 1/4 cup cocoa and 1 stick butter. Stir until combined and butter and crisco are melted. Cook until this mixture comes to a slight boil. Remove from heat and pour into the dry ingredients and mix until combined. Add buttermilk/soda mixture and scrape to get all of the mixture into the bowl. Mix at medium speed using an electric mixer and continue until well combined. Add eggs, one at a time and mix well after each addition. Add 1 teaspoon vanilla and mix well.

Pour into prepared pan and bake at 400 F for 20-22 minutes.

With about 5 minutes left on the baking time make the frosting: In a medium saucepan combine 1/3 cup buttermilk, 1/3 cup cocoa and 1 stick of butter over medium low heat and stir as butter melts. Once melted and combined stir constantly while cooking for about 3 minutes longer. Remove pan from heat and add powdered sugar. Mix well using an electric mixer. Once combined add 1 teaspoon vanilla and chopped nuts, mix well. Pour over the hot cake.

This can also be baked in a jelly roll pan, just reduce baking time to 15 minutes. Do not substitute margarine for butter. You may also use different nuts.

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Ham and Cheese Potato Skins

Amber {Sprinkled With Flour} — Fri, 11 Jan 2013 11:00:47 +0000

I don’t know about you, but I’ve eaten so many sugary goodies lately that I’m fairly certain I may spontaneously combust into a cloud of sugar at any given moment. So, I thought it was time I take a little break from my sugary friends and give some love to something a bit more savory. When I found this recipe for Ham & Cheese Potato Skins from TK member Dax Phillips, I knew I’d found the perfect recipe to jumpstart the savory love-train.

They are perfect for picky eaters, especially the six-year-old variety that hangs out at my house. A generous amount of melty cheese and ham perfectly complements the crispy, salty potato skin, making these a big hit with any crowd.

You’ll need: Russet potatoes, shredded cheese, diced ham, butter, salt, and pepper. That’s it. Easy, huh?

Preheat your oven to 400ºF. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour.

Remove the potatoes from the baking sheet and place on a plate to cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and cut each potato lengthwise into three segments for each potato. So each potato will yield two skins and you can discard the middle slice or use it for something else.

You should end up with 6 potato boats.

With a small spoon, being careful not to poke through the skin, scoop out about 70 percent of the potato. You still want some potato in your boat.

Next, melt your butter in the microwave. This should take 30-60 seconds or so. Turn your broiler to high.

Brush the butter on the inside and outside of each potato skin, then season the inside of each skin with salt and pepper.

Place them back onto the baking sheet and put them under the broiler for 8-10 minutes, until the insides get a bit crispy from the melted butter.

Once the edges and interior are crisp and golden, remove them from the oven. Turn off the broiler, and set the oven to 425ºF.

Add a generous amount of cheese into each potato boat. Top with a generous amount of ham. Simply divide the ham into six sections so each potato gets enough of it. Top with a bit more cheese.

Place the tray back into the oven and cook for about 5 more minutes or until the cheese is nice and bubbly.

Now take a bite, and you will have a cheesy explosion of pure delicious in your mouth. The cheese, the ham, the crispy, salty potato … it’s pure magic. I foresee these potato skins being the perfect addition to our Superbowl party table. You don’t have to limit yourself to just snacking on them either. Throw in some scrambled eggs for a great breakfast, or pair them with your favorite salad and you’ve got a great lunch or dinner!

I’m so glad Dax shared this recipe with us. He’s a whiz when it comes to potato skin creations (among other things), and you’ll find them all on his blog, Simple Comfort Food.

Printable Recipe

Ham and Cheese Potato Skins

by Dax Phillips on December 7, 2012 in Appetizers

See post on Dax Phillips’s site!

5.00 Mitt(s) 3 Rating(s)

Description

A simple twist on a classic potato skin that is perfect any time of the day.

Ingredients

3 whole Russet Potatoes
1-½ Tablespoon Unsalted Butter
1 pinch Salt
1 pinch Cracked Black Pepper
2 cups Colby-Jack Cheese, Shredded
1 cup Thick Cut Ham, Cut Into Bite Sized Cubes

Preparation Instructions

Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove them from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and cut each potato lengthwise into three segments for each potato. So each potato will yield two skins, right? You can discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt and cream, and make some rustic mashed potatoes. When done you should have 10 skins.

With a small spoon, being careful not to poke through the skin, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. This should take 30-60 seconds or so.

Get your broiler heated to high.

Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Once the edges and interior are a bit crisp and golden, remove them from the oven. Turn off the broiler, and set the oven to 425 F.

Add a generous amount of cheese into each potato boat. Top with a generous amount of ham. Simply divide the ham into six sections so each potato gets enough of it. Top with a bit more cheese.

Place the tray back into the oven, and cook for about 5 more minutes or until the cheese is nice and bubbly.

The end result is nothing short of amazing with these ham and potato skins. These are a perfect bite any time of the day, and as a matter of fact I thought they would be even more amazing with a bit of scrambled egg mixed in before baking. That would be a great breakfast bite! Regardless, these are really simple to make and made everyone happy. Next time I will simply need to make more of them as they went too fast. Hope you enjoy.

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Artichoke and Jalapeño Ranch Dip

Amber {Sprinkled With Flour} — Wed, 26 Dec 2012 11:00:13 +0000

I don’t know about you, but this is the time of year that all the delicious holiday recipes start to creep up on me. They tend to creep in places I’d rather not be crept up on, if you know what I mean. Parties, get-togethers, and food gifts … you know how it goes. It’s easy to get lost in all the deliciousness and forget the consequences of all those tasty bites.

But all those tasty bites are so hard to resist, right?

When I came across this recipe of Jen’s for Artichoke and Jalapeño Ranch Dip, I was hooked right away. But when I saw that it was actually a healthy dip, my guilt-ridden thighs did a happy jiggle.

Yes, my thighs jiggle. Sigh.

This dip is so tasty and full of flavor. With Greek yogurt, ranch seasoning, chunky artichokes, and jalapeños, you’ll never notice the missing calories.

You’ll need: Greek yogurt, mayonnaise, cream cheese, ranch seasoning, canned artichokes, pickled jalapeños, and Parmesan cheese.

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray. In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning.

Mix everything until well combined.

Now roughly chop your artichokes.

Stir in the artichokes, jalapeños, and jalapeño juice. You can add more juice depending on how spicy you want your dip.

Pour the mixture into your baking dish, and sprinkle the Parmesan cheese over the top.

Bake for 30 minutes until the cheese is bubbly.

Now dive in with a nice, crunchy chip. Yum!

I’m so glad Jen shared her delicious recipe with us. This will be a great snack addition to any party spread. It would be just as delicious slathered on a chicken wrap, or grilled up in a toasty sandwich. There are so many possibilities! Head on over and visit Jen’s blog, Peanut Butter & Peppers, where she shares her weight loss story and lots of fabulous looking healthy recipes.

Printable Recipe

Artichoke and Jalapeno Ranch Dip

by Jen @ Peanut Butter and Peppers on December 4, 2012 in Appetizers, Warm Dips

See post on Jen @ Peanut Butter and Peppers’s site!

5.00 Mitt(s) 1 Rating(s)

Description

A hot, creamy, cheesy, spicy dip made with artichokes, jalapenos, cream cheese and ranch seasoning.

Ingredients

1 cup Greek Yogurt, Plain
½ cups Mayonnaise, Reduced Fat
4 ounces, weight Cream Cheese, Fat Free, Room Temperature
2 Tablespoons Ranch Seasoning (I Used Hidden Valley)
14 ounces, weight Canned Artichokes, Drained, Roughly Chopped
½ cups Jalapenos, Pickled, Drained, Sliced
2 Tablespoons Jalapeno Juice From The Jar (to Taste)
2 teaspoons Reduced Fat Parmesan Cheese

Preparation Instructions

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray.

In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning, until incorporated. Stir in artichokes and jalapenos. Add juice from jalapenos, to taste, adding more for a spicy dip. Sprinkle top with Parmesan cheese.

Place in oven and bake for 30 minutes until cheese is bubbly.

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Pumpkin Spice Hot Apple Cider

Amber {Sprinkled With Flour} — Wed, 12 Dec 2012 11:00:08 +0000

I love winter—for about thirty days. During this time, winter is magical and full of my favorite traditions that capture every sense. Winter is for hot cocoa and fuzzy blankets. It’s for taking fun treks in the snow that turn your nose red and your toes cold, so when you come home all you want to do is get warm and toasty in front of a fire. Winter smells like pine needles, old Christmas ornaments, and sugar cookies baking in the oven.

This is why it’s one of my favorite times of the year. For thirty days. After this, the cold gets really old and I’m ready for sunshine and warmth again. One of my favorite ways to warm up on these chilly days is a hot cup of deliciousness. Like this Pumpkin Spice Hot Apple Cider recipe from Erin.

When you can settle into your sofa, with your fingers curled around a mug of something like this, your day just seems to get better. The tangy cider is paired with a spice-filled pumpkin syrup (adapted from Julie at Savvy Eats), and it is so good!

You’ll need: pumpkin puree, sugar, vanilla, water, cinnamon, allspice, ginger, apple cider.

To make the pumpkin spice syrup, add the pumpkin puree to a medium-sized pot.

Add the sugar.

And the water.

Add the vanilla, cinnamon, allspice and ginger and bring everything to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally.

You want the mixture to become thick and syrupy.

Pour the syrup into a container and store in the fridge until ready to use.

To make the hot apple cider, in a large mug heat 3 tablespoons of pumpkin spice syrup.

Mix in hot apple cider.

Top with whipped cream, and drizzle with additional syrup.

This holiday drink will definitely stay in my regular rotation! The syrup, the cider, the cream—it’s a trifecta of sippable perfection. Thanks so much Erin for sharing the recipe with us. Don’t forget to head over to Erin’s blog Dinners, Dishes, and Desserts for more tasty recipes!

Printable Recipe

Pumpkin Spice Hot Apple Cider

by Erin on October 6, 2011 in Drinks, Non-Alcoholic

See post on Erin’s site!

4.75 Mitt(s) 4 Rating(s)

Description

Hot apple cider with pumpkin spice syrup topped with whipped cream.

Ingredients

FOR THE PUMPKIN SPICE SYRUP:
½ cups Pumpkin Puree
½ cups Sugar
½ teaspoons Vanilla
1-¼ cup Water
1 teaspoon Cinnamon
½ teaspoons All Spice
½ teaspoons Ginger
FOR THE HOT APPLE CIDER:
3 Tablespoons Pumpkin Spice Syrup, Plus More To Drizzle On Top
8 ounces, fluid Apple Cider, Or As Needed To Fill Your Mug
Whipped Cream, For Garnish

Preparation Instructions

To make the pumpkin spice syrup, combine everything (minus apple cider and whipped cream) in a pan and bring to a boil. Reduce heat to low, and let cook for about 15 minutes, stirring occasionally. You want the mixture to become thick and syrupy.

Store in the fridge until ready to use.

To make the hot apple cider, in a large mug heat 3 tablespoons of pumpkin spice syrup. Mix in hot apple cider. Top with whipped cream, and drizzle with additional syrup. Enjoy!

Recipe for Pumpkin Spice Syrup adapted from Savvy Eats, via Steph’s Bite by Bite.

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Cranberry Orange Bars

Amber {Sprinkled With Flour} — Wed, 28 Nov 2012 11:00:45 +0000

I love simple desserts. I especially love simple desserts that taste great, and it’s these type of recipes that I like to have on hand during the busy holiday season. When you’re trying to orchestrate a culinary feast—one that includes a giant turkey the size of a small child, along with an endless list of sides—sometimes you need an easy dessert.

These Cranberry Orange Bars, shared by Stephanie, fit the bill perfectly. I love cranberry sauce, and these bars are the perfect combination of a sweetly tart cranberry sauce, sandwiched between a tasty cobbler-type crust and topping. Using just a few easy ingredients, you can have these bars whipped up in no time.

This is a great way to use up any leftover cranberry sauce from your Thanksgiving meal too!

You’ll need: water, sugar, fresh squeezed orange juice and orange zest, fresh cranberries, yellow cake mix, oats, cinnamon, butter, and eggs.

Rinse your cranberries so they’re nice and clean.

Remove the zest from an orange, and squeeze out all of the juicy goodness. Set aside.

In a saucepan, add the water and sugar. Stir until the sugar is absorbed.

Add the rinsed cranberries …

Along with the orange juice …

And the zest. Simmer over medium heat for about 10-15 minutes until the cranberries pop and the mixture begins to thicken.

Pour into a bowl and let cool completely (at least 1 hour).

Preheat the oven to 375ºF. In a large bowl, combine the cake mix, oats, and cinnamon.

Add the melted butter and the eggs.

Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture.

Spray a 9×13 baking dish with nonstick spray. Spread the remaining batter and push down into the pan, forming a crust.

Spread the cooled cranberry sauce evenly over the crust.

Then drop the reserved 1 1/2 cups of batter by the spoonful evenly over the mixture. With a fork or spoon, gently try to push down and spread some of each spoonful so it’s not as thick. You do not need to cover all of the cranberries; try to avoid pushing the batter down into the cranberry sauce.

Bake for approximately 30-35 minutes or until the top is golden brown. Allow to cool for at least 2 hours before cutting into bars.

Recipe note: You may not need to bake these for the full 35 minutes, depending on your oven. Start checking them at about 25-30 minutes.

These are delicious on their own, and just as tasty with a dollop of whipped cream or ice cream! Perfect to go with any holiday meal.

Thank you Stephanie for sharing these goodies with us! You can check out more of her delicious looking recipes on her blog Eat. Drink. Love.

Printable Recipe

Cranberry Orange Bars

by Stephanie { Eat. Drink. Love.} on December 6, 2011 in Brownies and Bars, Desserts

See post on Stephanie { Eat. Drink. Love.}’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Cranberry Orange Bars—a perfect blend of sweet and tangy! Perfect for the holidays!

Ingredients

¾ cups Water
1 cup Sugar
1 bag (12 Oz. Size) Fresh Cranberries
1 whole Orange, Zest And Juice
1 box (18.25 Oz. Size) Yellow Cake Mix
1 cup Rolled Oats
¾ cups Butter, Melted
2 whole Eggs
1 teaspoon Cinnamon

Preparation Instructions

1. You’re basically going to start off by making cranberry sauce! In a saucepan, add the water and sugar. Stir until the sugar is absorbed. Add the rinsed cranberries, along with the orange juice and zest. Simmer for about 10-15 minutes until the cranberries pop and the mixture begins to thicken. Pour into a bowl and let cool completely (at least 1 hour).

2. Preheat the oven to 375ºF. In a large bowl, add the cake mix, oats, melted butter, eggs, and cinnamon. Mix until everything is well-combined. Set aside about 1 1/2 cups of the mixture. In a 9×13 baking dish, spray with nonstick spray. With the remaining batter, spread and push down into the pan, forming a crust.

3. Spread the cooled cranberry sauce evenly over the “crust”. Then, with the 1 1/2 cups of batter you reserved, drop it by the spoonful evenly over the mixture. Then, with a knife or spoon, gently try to push down and spread some of each spoonful so it’s not as thick. You do not need to cover all of the cranberries, and try to avoid pushing the batter down into the cranberry sauce. Bake for approximately 35 minutes or until the top is golden brown. Let the bars cool for at least 2 hours before cutting into bars (trust me on that one!)!

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Chipotle Grilled Chicken Tacos

Amber {Sprinkled With Flour} — Fri, 24 Aug 2012 10:00:33 +0000

I have a sweet tooth, let’s call her … Shugar (with an h). Shugar frequently compels me to make all manner of cakes, cookies, pies—you get the drift. However, I also have a spicy tooth. (Is that a real term? I’m not sure, but I’m going with it.) Let’s call him … Pepper Jack. You’ll just as soon find a bottle of spicy sauce next to my plate as you would a bottle of ketchup. I’m known to pour the stuff on pretty much anything.

Some call that weird. I call it delicious.

Now Pepper Jack (my spicy tooth—you’re still with me right?), he gets me dreaming of things like spice-laden grilled meats, like Kim’s recipe for Chipotle Grilled Chicken Tacos with Pineapple Slaw. When I found this recipe, I’m pretty sure I could hear the faint sound of the Hallelujah chorus being sung from above. When Pepper Jack and Shugar get to hang out together in one dish, you know a party is about to happen.

These tacos are filled with spicy chipotle grilled chicken and then slathered in a sweet pineapple slaw that’s drenched in flavor. You’ll need a few things for these puppies, so let’s get started, shall we?

You’ll need olive oil, limes, chipotle chiles in adobe sauce, honey, garlic, cilantro, salt, pepper, chicken breasts, pineapple rings with juice, mayonnaise, green onions (optional), red onion, and coleslaw mix.

In a small bowl, whisk together the olive oil (or whatever oil you have on hand), lime juice, chipotle peppers, adobo sauce …

And the honey, garlic, cilantro, kosher salt and pepper.

Stir to combine.

Place the chicken breasts in a Ziploc bag and pour in the marinade. Seal and marinate for 2 hours.

Drain the pineapple rings and set aside. Reserve about 1/3 cup of the pineapple juice.

In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt. Set aside.

Mix well.

In a large bowl, combine the red onion and coleslaw mix. If you’re using green onions (I left these out), add them in as well. Pour the dressing mixture over the coleslaw and combine.

Remove chicken from marinade.

Grill the pineapple slices about 3-4 minutes each side. Watch carefully, they can burn easily. When done, remove to a platter and set aside to cool for a few minutes while you cook the chicken. When the chicken is cooked through, remove from grill and set aside to rest.

While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw. You can transfer slaw to a serving dish, don’t forget to get all of the “special sauce”.

Warm tortillas on the grill or in the oven, and cut chicken into slices.

Serve on corn tortillas topped with the grilled pineapple slaw. Any leftover slaw is delicious eaten on its own.

Wow, are these tacos good! I’m so glad Kim shared her recipe with us. You can find more mouthwatering dishes in the blog Sunflower Supper Club, which she shares with her friend Julie.

Note: While the chicken marinade itself is spicy, the chicken is not too spicy once it is grilled. My son was able to eat it without any problem.

Printable Recipe

Chipotle Grilled Chicken Tacos with Pineapple Slaw

by Kim (SunflowerSupperClub) on June 28, 2012 in Main Courses, Poultry

See post on Kim (SunflowerSupperClub)’s site!

4.50 Mitt(s) 6 Rating(s)

Description

Spicy grilled chicken paired with a sweet slaw. Summer fare at its best!

Ingredients

FOR THE CHICKEN TACOS:
¼ cups Olive Oil
2 whole Limes, Juiced
4 whole Chipotle Chiles In Adobo Sauce, Minced
2 Tablespoons Adobo Sauce From Can Of Chipotle Chiles
1 Tablespoon Honey
2 cloves Garlic, Minced
2 Tablespoons Minced Cilantro
½ teaspoons Kosher Salt
¼ teaspoons Black Pepper
1-½ pound To 2 Pounds Boneless Skinless Chicken Breasts
12 whole Corn Tortillas
FOR THE PINEAPPLE SLAW:
1 can (20 Oz. Size) Pineapple Rings, Juice Reserved
⅓ cups Pineapple Juice (reserved From Can)
½ cups Mayonnaise (or Plain Yogurt)
6 cloves Garlic, Minced
⅓ cups Cilantro, Chopped
1 teaspoon Kosher Salt
1 bunch Green Onions, Sliced
⅓ cups Red Onion, Finely Diced
1 bag (16 Oz. Size) Coleslaw Mix

Preparation Instructions

For the chicken tacos:
In a small bowl, whisk together the olive oil, lime juice, chipotle peppers, adobo sauce, honey, garlic, cilantro, kosher salt and pepper. Place the chicken breasts in a ziplock bag and pour in the marinade. Seal and marinate for 2 hours.

For the pineapple slaw:
Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved pineapple juice, mayo, cilantro, garlic and salt. Set aside. In a large bowl, combine the green onions, red onion and coleslaw mix. Pour the dressing mixture over the coleslaw and combine.

Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices. Grill the pineapple slices about 3-4 minutes a side. Watch carefully, they can burn easily. When done, remove to a platter and set aside to cool for a few minutes while the chicken finishes cooking. When the chicken is cooked through, remove from grill and set aside to rest.

While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.

Warm tortillas on the grill or in the oven. Cut chicken into slices and serve on corn tortillas topped with the grilled pineapple slaw. Any leftover slaw is delicious eaten on its own.

Yields 12 tacos.

Enjoy!

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