Mini Corn Dog Muffins

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The first time I made these guys was only a couple of months ago. We had just moved and we were hosting our new neighbors for dinner. I didn’t have much time before they were scheduled to come over, so I was glad I found this recipe that only needed 15 minutes for both prep and cook time.

Feel free to use your own cornbread recipe if you have one. I like the box for its convenience and speed. If you do have your own, please share in the comment section! I’d love to try it out.

You’ll need:
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  • Cornbread/muffin mix (and its needed ingredients)
  • 4 hot dogs

Step 1:
Preheat oven to 400 degrees.

Step 2:
Prepare the cornbread mix as instructed. I first whisked the egg then added the milk to form the batter.fullsizerender_1fullsizerender_3fullsizerender_4

Step 3:
While the mixture is setting, cut each hot dog into 5 equal pieces. You should have 20 pieces in all.image1image2Step 4:
Spray your muffin tin with nonstick spray, then fill each cup with batter about 2/3 of the way.
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Step 5:
Insert one hot dog piece into the middle of each cup, pressing it down until the mixture surrounds it.image4

Step 6:
Bake for 10 minutes.
image5Remove them from the pan to cool. I suggest you eat them warm, but let’s be serious. These little guys are delicious at any temperature. You can serve them with ketchup, mustard, or nothing at all.
image6Eat up, buttercup, and gimme some oven lovin’.

Turkey Burgers

img_6559I’m a big fan of ground turkey. I make all sorts of meals from it: tacos, meatloaf, stuffed peppers, etc. One of the best (and easiest) recipes is for turkey burgers. You can stick to the traditional ketchup and/or mustard (EW!) or top them with other choices. I included two different options that I love doing depending on my mood.

You’ll need:
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  • Ground turkey (1-1.5 lbs)
  • 1/4 cup bread crumbs
  • 1 egg (2nd egg optional for topping)
  • 1/4 cup chopped onion (optional)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

Step 1: Preheat the oven to 400 degrees.

Step 2: 
Combine! I didn’t add the onion to the mixture. You’ll see that I sautéed it as a topping instead. You can do either or both if you really like the taste.
img_6522Really get in there and get dirty.img_6524Step 3:
Divide the mixture into six equal balls. Flatten them into patties, making sure they are the same thickness. Put them on a greased tray and bake for about 20-30 minutes, flipping once halfway.

 

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While the burgers are cooking, start cooking your toppings. I give you options for both sautéed onions and fried eggs. Follow whichever you prefer, or do both if you’re really feeling crazy.

Step 1:
Slice your onions into even slivers. I cut mine about 1/4 in thick.
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Step 2: 
Spray your pan with pam (or any other cooking spray) and cook your onions on medium-low heat, stirring every minute or so. Sprinkle any spices you like at this time also. I like to put salt and garlic powder. The onions are done when they are soft and brown.

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img_6538Yum.

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You can also put an egg on top of your burger. I had never done this until my fiancé introduced me to it. The best is when the egg oozes and gives your burger something to dip into. It’s up to you how much you like it cooked, though.

Step 1:
Spray your pan with pam (or any other cooking spray) and cook your egg on medium-low heat.

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Step 2: Flip once the white part no longer sticks to the pan (usually 1-2 minutes). Cook it longer if you want it more cooked.img_6550

Yum again.
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That’s all! Add your cheese (if you like it) and top with any topping you prefer.
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img_6557Let me know if you try this recipe or make your own burgers differently. Complete this meal with a side of baked french fries and, of course, gimme some oven lovin’.

Nutella Crepes

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Earlier this week, I shared with you some of the highlights of my road trip adventure. During that journey, we stopped in Harrisburg and had some super scrumptious crepes (!!) that I haven’t stopped thinking about. Because of that, I decided to make my own and satisfy the craving that I’ve been having for days. While I can honestly say mine weren’t as good as the chef’s, this recipe does come pretty darn close.

You’ll need:

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  • 2 eggs
  • 2 tbsp butter, melted
  • 1 cup AP flour
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp salt
  • Nutella

Steps:

1. In a bowl, whisk together milk, water, eggs, and butter.

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2. Continue whisking and slowly add in the flour. You should see that it’s becoming thicker but still very creamy. Add the salt.

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3. Spray a pan that is on medium-low heat. Using a ladle, pour a spoonful amount into the middle and tilt the pan in a circular motion so that the batter thins out evenly along the base.

4. After 2-3 minutes, the edges will start to curl up. Flip the crepe over and cook the other side.

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5. Scoop out a tablespoon (or more hehe) of Nutella and plop it onto the outer edge of the cooked side. After about 30 seconds, it’ll be smooth enough to spread.

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6. Flip over the opposite edge to make a semi-circle and cook each side for another minute. At this point you can also add more Nutella and repeat the process to fold into fours. Your pick.

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7. Top with some powdered sugar or whipped cream (or both!) and enjoy the deliciousness that’s erupting in your mouth.

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Gimme some oven lovin’.

Devil’s Paradise

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I think it’s only fair that Oreo start sponsoring me. I mean, I eat these cookies almost daily and include them in a recipe at least once a week. I could probably do an Oreo themed month, post multiple recipes per day, and still need more time before I run out of ideas. How can you go wrong with chocolate and cream? Trick question — you can’t!

Anyway. Despite some past posts of mine, I’m actually not the biggest fan of cake. Brownies? I can eat all day, everyday. But cake? Ehhh. And even though I love chocolate, devil’s food is my least favorite flavor. Since Oreos make anything and everything better, these two ingredients are coming together to make a delicious, super rich dessert that will more than likely satisfy any chocolate craving you could imagine.

The name of this dessert is odd. It is called Devil’s Paradise for no reason other than because of my brother. He came to visit this weekend so I gave him a bite and asked what name came to mind. This was his response. I gave him a weird glance and he reciprocated with a look of confidence. I rolled my eyes, said okay, and, well, here we are.

You’ll need:

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  • 1 box of Devil’s food cake mix
  • 1 egg
  • 1 stick of unsalted butter, softened
  • 18 Oreos
  • 1 cup chocolate chips
  • 1 can of sweetened condensed milk (14oz)

Steps:

1. Preheat oven to 350 degrees. Now you can also line the inside of a pan with foil and spray with nonstick baking spray.

2. Combine cake mix, egg, and butter in a big bowl. Use a fork, or even your hands, to mix these completely until they turn into a soft dough-like texture.

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3. Spread out the mixture then evenly knead it so there are no empty spaces.

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4. Crush up your Oreos and layer them on top of the cake.

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5. Pour the milk over the Oreo layer.

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6. Top with chocolate chips. Even though the recipe calls for 1 cup, you can always add more (or less). I won’t judge you.

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7. Bake for about 22-25 minutes. Let it cool then whip out a fork.

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Gimme some gooey oven lovin’.

Peanut Butter Fudge Brownies

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Chocolate and peanut butter go together like Ben and Jerry, mac and cheese, Romeo and Juliet, salt and pepper.. need I go on? They are the perfect match and always so delicious in any form. With that being said, today’s recipe combines some salty peanut butter goodness with the sweet chocolate fudge to create bite size happiness that you won’t be able to resist.

If you’ve been following me for a while, you know that I like to use short cuts. The making of this delight is no exception. While you can use your own favorite brownie recipe if you have one, I used a regular box mix that is much faster and, in my opinion, just as delectable.

You’ll need:

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  • 1 brownie mix box (and whatever ingredients it calls for)
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/4 cup peanut butter

Serving: 48 brownie bites

Steps:

1. Preheat your oven to 325 degrees and follow the directions on the box. If you choose to use your own brownie recipe, create the mixture now. My recipe called for 1/4 cup water, 1/2 cup oil, and 2 eggs.

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2. Once the mixture is ready, I greased a mini cupcake pan and filled each cup about 2/3 of the way. Then I popped it in the oven and baked for about 12-15 minutes. To test, stick a toothpick into a brownie and see if it comes out clean. I always take mine out when the inside is a teeeeeny uncooked because they still bake from the hot pan even when they are out of the oven. Overcooking will make the brownies dry and not as yummy.

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3. Once the brownies cool, take the bottom of a spoon and create a little crater in the middle of each bite. You want to make a bowl-shaped hole so that you can fill it with deliciousness next.

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4. Microwave the peanut butter for about 30 seconds so it becomes a liquid. Then spoon a small amount into the middle of the brownies. You can put as much or as little as you want.

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5. Your last step is to sprinkle the chocolate and peanut butter chips. Again, you can add as many or as little chips as you prefer.

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As you will see in my pictures, I put each brownie in a small cupcake holder. You can choose any color or design paper and decorate your event with these scrumptious goodies in style.

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Gimme some oven lovin’.

Chicken and Mushroom Cream Sauce

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I feel like it was time to share an actual entree recipe since the last few posts have been mostly desserts. And even though I made chicken already this week, I think you can handle it once more. I eat it a lot, what can I say?

You’ll need:

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  • 1.5 lbs of chicken breasts
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 cans of mushroom stems
  • 10oz of cream cheese
  • 1 cup vegetable Oil
  • Your choice of spices (suggestion: salt, pepper, paprika)

Steps:

1. Wash and cut your chicken breasts into thin cutlets. Mine were about 1/4-1/2in thick. Set aside.

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2. Beat the egg in a bowl and set aside.

3. Lay out a piece of tin foil and curl the edges so nothing can spill off of it. Pour your bread crumbs and spread out evenly. I set up a little assembly line at this point with the chicken, egg, and crumbs.

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4. Take a piece of chicken and coat it with egg. Then layer each side with bread crumbs until completely covered. Repeat steps for each piece of chicken.

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5. Pour oil into a frying pan and heat. I wait a few minutes then test the oil with a corner piece of chicken. If it starts frying, it’s ready to go. Be careful, though! You may get attacked by hot flying oil so put each piece in gently, slowly, and be prepared to lower your heat if necessary. After a few minutes, flip the pieces over to cook the chicken completely. Put a paper towel on a plate then place the cooked chicken on the napkin to soak up any excess oil. Repeat until all pieces are cooked.

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6. Open the mushroom cans and drain out any liquids. Then pour them into a pan and season with salt, pepper, paprika, and any other spices you enjoy. I like cinnamon and put it on almost everything, so I put a dash of that (it’s delicious, trust me).

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7. Once the mushrooms start browning, add in your cream cheese and fold in the mushrooms until everything is completely blended and creamy.

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Now you’re done and can eeaaat!

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 Gimme some oven lovin’.

Greek Week: Tiropites

This has to be one of my favorite Greek foods and lucky for you, they’re available at most Greek stores/restaurants. They are so full of flavor but still light and refreshing. While tiropites are usually served as appetizers, many choose them as a meal and get stuffed by their deliciousness alone.

I think we all know what a pita is but if you don’t know Greek then you wouldn’t know that tiro comes from the word for cheese. In short, a tiropita is a cheese pie. The recipe that I have provided is my version of the popular dish, which has some similarities as well as differences from the traditional version.

You’ll need:

  • 1 sheet of puff pastry (mine is Pepperidge Farm but there are many other kinds of brands)
  • 1 cup ricotta cheese
  • 2 oz of cream cheese, softened
  • 1/2 cup of feta cheese, crumbled
  • 1 egg
  • 1/2-1 teaspoon of dried mint, crushed
  • pinch of cinnamon
  • pinch of sugar
  • flour (to sprinkle for rolling out dough)

Steps:

1. Combine ricotta cheese, cream cheese, feta cheese, mint, cinnamon, and sugar in a medium size bowl. Mix thoroughly until all ingredients are well blended. Set aside.

2. Preheat oven to 350 degrees and prepare a cookie sheet with foil. This makes for an easy clean up when you’re done!

3. Roll out your puff pastry sheet. Sprinkle some flour on your working area and your rolling pin to make sure the sheet doesn’t stick. You want the dough to be fairly thin, so work on it for a little while.

4. Once you’ve completed the rolling, cut out squares that are about 3 in x 3 in. I was able to make 9 squares, but you may get more, depending on how big your pastry sheet is.

5. Take about a tablespoon of the cheese mixture and put it in the middle of each dough square. Once you’re done, fold over one corner to its diagonal side to create a triangle and pinch the edges together.

6. Using a fork, press the pinched edges to create a secure seal and fancy design. Carefully transfer each triangle to your cookie sheet. Tip — grease the sheet beforehand! I use butter spray but Pam or any other cooking spray will do just fine.

7. Beat the egg in a small bowl and brush onto the triangles. This will give the tiropites a nice, crunchy texture.

8. Bake in the oven for 15-20 minutes. Some dough cooks faster while some ovens aren’t as powerful. Keep an eye out on them after the 15 minute mark. You want to take them out when they are gold and flaky.

That wasn’t so bad, was it? Let them cool off a bit then eat them right up! Gimme some oven lovin’ 🙂

Avocado Egg Salad

I don’t know about you, but I love avocados. Seriously. I do. I feel like I find any excuse to eat them and I’m definitely more inclined to try something new if they are one of the ingredients. It’s not for everyone and that’s fine. That just means there’s more for me 🙂 With that being said, today I conjured up a quick lunch that satisfied my craving for this green lump of deliciousness.

You’ll need:

  • 2 eggs
  • 1 avocado
  • 1 tablespoon mayonnaise
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tiny pinch of curry powder

Steps:

  1. You want your eggs cooked! There are tons of different methods to doing this, but I usually just boil them for about 13 minutes and then run under cool water to decrease the temperature. If you have another way, go for it.
  2. While the eggs are boiling, we can prepare the rest of the meal! Dice up your avocado into small pieces and place in a bowl.
  3. When the eggs are ready, peel the shells off and dice as well. Add the cut eggs and mayonnaise into the bowl.
    Mix the “salad” and season to your liking.
    If you are not a curry fan (like myself), you can add different ingredients to spice up your meal (no pun intended). I like paprika or Frank’s red hot sauce. 

    How you want to eat it is up to you. As you can see from the picture, I made a sandwich and still had a ton left over. You can easily make 2-3 hamburger bun sandwiches with this amount, or just eat from the bowl with chips and crackers.

Yum! Gimme some oven lovin’.