Mixed Berry Crumb Bars

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Today was one of the first days this summer that I’ve shut off the air and opened the windows.  So what did I decide to do?  Turn the oven on and bake!!!

Brown Eyed Baker made a Blueberry Crumb Bars that I got today and they looked so good.  I had some mixed berries in my freezer and decided to see how it would turn out with a variety of fruit!  I almost doubled the recipe and when I when I went to see what more I had in the freezer, I found a full bag of blueberries!  So I mixed them in with the raspberries and strawberries.

Last night I did some of my grocery shopping and usually grab a bag of lemons to add to my water but this time decided on using limes.  So we’ll see how that turns out with the berries!  I’m not usually one to add or change much when baking because of my comfort zone, but it’s what I had so I went with it.  I don’t know if I’ll ever have a “comfort zone” when it comes to baking but we’ll see!

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When I first turned on my oven, I could smell pizza crumbs that must have fallen earlier this week!!!  Now my house has this fabulous smell!!   Of baked berries!!

I love getting recipes every day from Michelle.  She makes some pretty amazing desserts/meals.  I’m just happy when I can bake something and it turns out to be pretty good!

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Now I may have to turn the air back on!!  Just kidding…

Mixed Berry Crumb Bars
Recipe Type: Dessert
Author: Patricia
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Serves: 12
Ingredients
  • For the Crumb:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 egg
  • For the Berry Filling:
  • 4 cups frozen berries
  • ½ cup granulated sugar
  • 4 teaspoons cornstarch
  • Juice of two limes
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.
  2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.
  3. In a separate large bowl, whisk together the sugar, cornstarch and lime juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the berry layer.
  4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.

 

 

Have a great rest of the week…

Patricia – Two Girls Cooking 😉

Source:

Brown Eyed Baker

Strawberry Cupcakes

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This is the ymmy dessert that Jodi made for us last weekend.  Home made Strawberry Cupcakes with Strawberry Cream Cheese frosting.  To die for right!  Yep, they were good.

Ok so I’m trying to stay away from sweets as I may have mentioned, but come awwnnnnn…When Jodi bakes and comes to my house, I can’t not have one.  This was not a case of stay strong or indulge completely.  This was me knowing when I was alone, so no one could actually see me eating it, I ate it.  I almost had another one but then thought for sure that my game would be called!!!  Haha.  All kidding aside, Jodi made these to go along with out Chicken Dinner and they were fabulous.  She gave us an entire pan to keep.  Now I said I only had one!!

I wasn’t there to watch Miss Jodi make these, but now I wonder if Mr. Sam got to lick the batter spoon.  Hmmm…I’ll have to ask.

Jodi has a garden growing…Jodi has about 37 lbs of fresh strawberries.  She ended up having to freeze the majority of them.  And that’s ok.  I’m going for the next time we get to make these:

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We have no idea what this is made with but know that we will make them and enjoy them with those fresh strawberries!!

Anyways.  We had a great time.  We got to eat great food, we got to watch two 2 year olds play together on an iPad!!  What did we have when we were growing up again!

It seems though time passes too fast that you sometimes forget that you need to always make time for your friends.  And when Two Girls get together, you can bet we’re putting together something worth writing about!!  How’s that!

Strawberry Cupcakes
Recipe Type: Cupcakes
Author: Jodi
Ingredients
  • 1 white cake (mix or homemade)
  • 1 cup of strawberries, diced
  • 1 drop of red food coloring
  • ….
  • 1 stick of butter, softened
  • 3 ounces of cream cheese, softened
  • 4 cups of powdered sugar
  • 1 cup of strawberries, diced
  • whole strawberries, garnish
Instructions
  1. Prepare cake as directed then mix in diced strawberries. Pour batter into paper-lined cupcake tins. Bake as directed. Let cool.
  2. For frosting, mix together butter and cream cheese until smooth, then add powdered sugar and strawberries. Mix on medium for 3-4 minutes. When cupcakes are cool, frost generously and top with a strawberry. Refrigerate.

When there’s a smile on your face, laughter in the room, your belly is full, and a friend by your side, remember, life is good.

Patricia written for Jodi – Two Girls Cooking 😉

Source

Jenny Steffens

Double Crunch Honey Garlic Chicken Breasts

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Yesterday Jodi and I got together for a play date for Sam and Khali.  And then we decided we could have dinner and some dessert together.  Since adding one addition to each of our family’s, we don’t get to spend as much time together cooking/baking.  And since Jodi had her pounds of strawberries, she got to make something with those.  My meal was this Honey Garlic Chicken.

I went to tell Craig that it was his turn to make dinner (Saturday night).  He said ok, why?  Well because I cook dinner every night and I’d like a break.  He asked what he was making and I showed him this picture of the chicken.  He sort of laughed.  I knew I was just kidding.  I’ve been looking forward to making this all week.  And then even more excited to cook with my Two Girls Cooking buddy!!!

Jodi had the dessert made prior to coming over.  That post will follow this…no dessert before dinner!!

But I will say they were good!!  I did try one.  No sugar didn’t count yesterday.  Those were calling my name!

Here’s a little look at the little ones at their play date.  Toys weren’t the center of their attention.  Sam (Jodi’s son) knows how to to put a movie on her iPad and watch it.  I do believe I’ve had to call her once to ask her how to play movies and her son that’s not even two knows how!!

I often wonder what we would have done back in the day with all of high tech toys we have today!  I’m sort of glad we didn’t though.  I get to enjoy them now!!!

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Are they the cutest!

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I think Sam was getting a bit upset with Khali because she would turn off the movie!  But we had fun, they had fun and Sam loves to flirt with Brooklyn!!

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Ok, enough of the cute little ones, back to this chicken.

I’m not sure how to put the flavor of this into words.  It was good.  It was really good.  The sauce that you dunked the chicken in…..garlic, honey, soy sauce…ah-mazing!  Best flavor.  Best.

Jodi and I were talking while the chicken was cooking in the pan…saying that the coating usually falls off either partially or sticking to the pan.  But this didn’t.

Craig is not a huge fan of sauce being poured over his food.  He liked the way it tasted before  I dunked the chicken in the sauce.  He ended up with two pieces, with with and one without the honey garlic on it.  He still preferred the one without.  Not Jodi and me.  I ate slow so that I could savor the flavor.  Jodi finished off Sam’s food and I took the last piece continuing to put more sauce over it!

We both said that we’ll make this again.  This is a keeper for sure.

I have many favorite different spices that I really enjoy.  Fresh garlic is huge (which this sauce has in it), cilantro (the smell, to me is amazing).  I love the smell of All Spice.  But two that I can add to about any dish I’m making is nutmeg and ginger.  The smell and the flavor it adds is awesome.  The recipe called for thyme.  That is my least favorite herb/seasoning.  I don’t like cooking with it at all.  So that one I did not add!  To each his own right!

We had some baked asparagus with Olive Oil and salt sprinkled over the top, some white rice (for the kids and Craig), some corn and a strawberry salad!

This is one of the best weekend dinners we’ve had in a long time.  Maybe it was the company!!!

Here’s the strawberry salad we had with our dinner.

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Two Girls Cooking is always better than one!

Double Crunch Honey Garlic Chicken Breasts
Recipe Type: Chicken
Author: Patricia
Ingredients
  • 4-6 chicken breasts
  • 2 cup flour
  • 4 tsp salt
  • 4 tsp black pepper
  • 3 tbsp ground ginger
  • 2 tbsp ground nutmeg
  • 2 tsp ground thyme
  • 2 tsp ground sage
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • Egg Wash
  • 4 eggs
  • 8 tbs water
  • Honey Garlic Sauce
  • 2 tbsp olive oil
  • 3 – 4 cloves minced garlic
  • Cook over medium heat to soften the garlic but do not let it brown.
  • Add:
  • 1 cup honey
  • ¼ cup soy sauce (low sodium soy sauce is best)
  • 1 tsp ground black pepper
Instructions
  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
  2. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
  3. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  4. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
  5. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Enjoy this chicken recipe.  It’s great!!!

Jodi & Patricia – Two Girls Cooking 😉

Source

nlrockrecipes

French Toast Rollups

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We had “Brinner” again a couple of nights ago.  When I shared this with my friend, Carrie, she had called this Brunches cousin!!!  Hahaha…

I’ve been getting some great ideas for my menu on Pinterest the past couple of weeks.  Scored big when I stumbled upon these fun things.  The only negative thing?  I didn’t make as much as I should have.  The kids wanted more, I wanted more…

There are many different ingredients that you could load inside of the bread, but I thought that flavored cream cheese would be a hit.  I got some cinnamon and berry flavored cheese.  Can’t pick a favorite because they were both good.

I scrambled up some eggs and added some pepperjack cheese to the eggs and enjoyed this on the side.  I did have the syrup on the table but I think the kids loved the flavor of the cinnamon and sugar alone!  I put a bit on mine and I was in foodie Heaven!!!

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Just delicious.  I’m so glad this recipe was found!  I thank Cinnamon Spice and Everything Nice for coming up with this!!  Thank you, thank you.  We will be having this again for sure!!

As you can see, this was a hit.

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I don’t get to cook breakfast that often on the weekends, so when I make it during the week for dinner, I know I appreciate it.  Who doesn’t love breakfast for dinner!!!

French Toast Rollups
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • 8 slices white sandwich bread (the soft, fluffy type)
  • peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan
  • maple syrup, for serving
Instructions
  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they’re all filled.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate bowl mix the sugar with the cinnamon.
  5. In a skillet set over medium heat melt a tablespoon of butter.
  6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
  7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
  8. Serve with maple syrup for dunking.

Enjoy your weekend.  Make this for breakfast or dinner…..

Patricia – Two Girls Cooking 😉

Source:

cinnamonspiceandeverythingnice

Banana Cake

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Have you ever found a recipe on the internet or on the back of the box that just looked amazing?  And you knew you had to make it?  I happened to find this one on the back of the Nabisco Honey Maid crackers (graham crackers).   But I tell you this, the picture on that box is NOT what I made.  I only had vanilla pudding in my cabinet but that still shouldn’t have made a difference.  The difference HAD to of been that what I was seeing on the back of that box was made with more pudding than what they say they used.  No other way it could look the way it did.  Pudding doesn’t rise and fall or flop!!!  Here’s a picture of the back of the box (I added cool whip to the top of mine because it already took on a look of it’s own so I figured I’d just run with an addition!).

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Ok so can you clearly see the difference?  This could have been made in a smaller pan possibly to get the same outcome.  But I followed the exact directions with the exception of the flavors of pudding!

There was a first in all of this.  That is that Khali got to lick the “spoon”!!

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She didn’t care what the back of that box looked like.  She wanted to eat that pudding and clean that off as best as she could!!!

We’ve finished almost half of the pan.  It tastes pretty good.  Doesn’t look the same, but it tastes pretty good!!!

Banana Cake
Recipe Type: Dessert
Author: Patricia
Prep time: 20 mins
Cook time: 4 hours 20 mins
Total time: 4 hours 40 mins
Serves: 24
Ingredients
  • 1 pkg (3.4 oz) vanilla Instant Pudding Mix
  • 3 cups cold milk, divided
  • 2 cups thawed frozen, whipped topping, divided
  • 1 pkg (3.9 oz) chocolate Instant Pudding Mix (I used vanilla for both layers)
  • 1 banana, cut into 24 slices (I didn’t have bananas)
  • 18 Honey Maid Honey Grahams, broken in half (36 squares)
Instructions
  1. Line 13×9-inch pan with foil, with ends of foil extending over sides. Beat vanilla pudding mix and 1-1/2 cups milk in medium bowl with whisk 2 min. Stir in 1 cup whipped topping. Repeat in separate bowl with chocolate pudding mix, remaining milk and remaining whipped topping.
  2. Break 1 graham square in half; coarsely crush 7 of the remaining graham squares. Arrange 14 graham squares and 1 graham rectangle on bottom of prepared pan; cover with vanilla pudding, remaining graham pieces and chocolate pudding.
  3. Refrigerate 4 hours. When ready to serve, use foil handles to lift dessert from pan; top with bananas and crushed grahams.

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Have a great week.  If anyone happens to make this and it looks like picture on the box, please show me!!  Please!!

Patricia – Two Girls Cooking 😉

Source:

Nabisco

Cream of Celery Potato Hash

Ok granted it’s been in the 90s in Minnesota for quite a while (and in no way am I complaining), but I saw this recipe on Pinterest and it really sounded good. It may be a “Fall” type recipe, but hey, our air is on and I didn’t have to start the oven!! And we used the grill yesterday to make some brats, so all is good!!

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This was a super go to dinner.  I made a few adjustments to the recipe by adding some soup and corn.

Super easy, super good.  As you can see, Miss Khali thinks so too.

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By the time she was done with her dinner, she didn’t look so clean!  I was attempting to make a dessert and gave her the spatula to clean off and she made a pretty cute mess!

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She looks pretty upset that her bowl is gone and that I took away the spatula!!  (Yes, I had to give her more because the eyes get you every time!!).

Back to dinner.  There is something about cream of celery soup that I love.   I was going to add cream of mushroom and was happy to see that I had a can of the celery instead.  It’s something about the flavor.  I love it!!

Give it a try.  The kids will enjoy this one too!!

Have a great rest of the week.

Patricia – Two Girls Cooking 😉

Cream of Celery Potato Hash
Recipe Type: Hot Dish
Author: Patricia
Ingredients
  • Bag of frozen diced potatoes
  • 1 lbs pound of browned ground turkey
  • 1 onion diced
  • Oil
  • 2-3 cups shredded cheddar cheese
  • salt, pepper, garlic to taste
  • 1 can of cream of celery soup
  • 1 can of corn (drained)
Instructions
  1. In large pan. Brown ground turkey with one diced onion, salt, pepper, garlic salt or real garlic.
  2. In the pan add the bag of frozen diced potatoes. Use salt, pepper, and garlic salt to taste until the potatoes are soft and brown.
  3. Add the soup and corn and mix together.
  4. Cover with shredded cheddar cheese.

Source:

Key Ingredient