April 9th, 2014

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus


It’s Spring – must be time for another asparagus recipe.  As I’ve mentioned before, I remember cutting wild asparagus along the ditch banks in the spring.  Later, my father actually raised asparagus commercially so I have a deep-seeded love for these green spears.  Today’s Prosciutto Wrapped Asparagus is my new favorite.  These yummy spears are a perfect appetizer for Easter or any time of the year – you certainly don’t need a special occasion, in fact a few of these make a fast and incredible tasty low-carb meal.  You can also serve them as a beautiful side dish.

To make this easy dish simply trim your asparagus to about 7 inches and wrap each spear in prosciutto cut length-wise.  Just start at the top and roll it down at an angle.


asparagus wraps 013


Next just cook them in a tablespoon of olive oil for 2-3 minutes to let the asparagus get nice and tender and the prosciutto brown to brown and crisp like bacon.   Finally, finish it off with fresh ground black pepper.


Prosciutto Wrapped Asparagus


Yum- the result is amazing and it only took about 10 minutes!  The recipe below is for 12 spears just to give you the ratio, but believe me you will want to make lots more- they are even good cold the next day for lunch!


Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus


12 spears asparagus, trimmed to about 7 inches

6 slices prosciutto, halved length-wise

1 tablespoon olive oil

fresh ground black pepper to taste (I like lots)


Lay each piece of asparagus at a 45 degree angle across one strip of prosciutto and roll down until the asparagus is basically covered.  Heat olive on medium-high heat and cook asparagus until the prosciutto is brown and crisp and asparagus is tender – about 2-3 minutes.  Turn as needed to brown all sides.

Recipe adapted from Eat Drink Paleo.  These spears are so yummy, you’ll have a hard time getting them to the table!


Prosciutto Wrapped Asparagus


P.S.  Here’s a few other favorite asparagus recipes:  Roasted Asparagus and Goat Cheese Tarts, Asparagus Spring Salad, Chicken Bundles with Asparagus

Do you have a great way to serve asparagus? We’d love to hear about it and maybe give it a try!  Leave us a comment below or send an email!  Have a good week -


April 8th, 2014

Cadbury Egg Ice Cream

Cadbury Egg Ice Cream

I am going to be honest, please don’t judge, I do not like Cadbury Eggs. I never really have and I am not really sure why even. It is odd, I know. I like pretty much anything that includes chocolate or a fair amount of sugar. However, I LOVE LOVE LOVE this Cadbury Egg Ice Cream. Another true confession, I hid it in the back of my freezer so my kids wouldn’t find it. I secretly ate it after they went to bed. I know, so rude. So, fair warning if you are going to actually share this ice cream you may want to double it.

Cadbury Egg Ice Cream


2 cups heavy whipping cream
1 can sweetened condensed milk
1 teaspoon vanilla extract
12 mini Cadbury Creme Eggs, roughly chopped


In a large bowl, whisk together the cream, milk and vanilla together until well combined. Begin freezing according to your ice cream maker manufacturer’s instructions. About half way through the freezing process, add the Cadbury Eggs and continue freezing. For a firmer ice cream place in the freezer in an airtight container.


Posted under Easter, Ice Cream | 1 Comment
April 7th, 2014

Oatmeal Muffins

Oatmeal Muffins

Good Monday Morning!  Need a wonderful breakfast to get your week rolling?   Toasted oats give these Oatmeal Muffins a deep whole-grain flavor, yet they are still moist and tender- with just the right amount of sweet thanks to the crumb topping of oats, brown sugar, and pecans.  Sounds like a perfect breakfast on-the-go or a healthy afternoon snack! 

Oatmeal Muffins



Oatmeal Muffins


1/2 cup old-fashioned rolled oats
1/3 cup flour
1/3 cup pecans, chopped fine (optional)
1/3 cup packed light brown sugar
1 1/4 teaspoons cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, melted

2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups old-fashioned rolled oats
1 3/4 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups packed light brown sugar
1 3/4 cups milk
2 large eggs, beaten


FOR THE TOPPING:  Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to ­thoroughly combine; set aside.

FOR THE MUFFINS: Grease and flour 12-cup muffin tin (or use a baking spray with flour).  Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds.  Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.Stir 6 tablespoons melted butter and sugar together in large bowl until smooth.  Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps.  Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain.  Set aside batter for 20 minutes to thicken.

Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.

Recipe from America’s Test Kitchen, makes 12 muffins


April 4th, 2014

Easter Favorites 2014


Rumor has it the Easter Bunny is on his way-  Time to get hopping!  We’ve updated our list of Easter Favorites to help make this your most egg-citing and delicious holiday ever!  We’ve got more than a hundred ideas to fill your basket of goodies, plus we’ve got a few more coming up!



Pineapple Smoothie
Blueberry Agave Low-fat Smoothie 
Orange Cream Smoothie
Raspberry Lemonade (if it’s nice outside)
Ghiradelli Caramel Hot Chocolate (if it’s snowing outside)
Easy Jelly  Donut Holes
Buttermilk Biscuits
English Muffin Toasting Bread
Jam Butter
Glazed Coconut Bread
Bunny Bread
Lemon Souffle Pancakes
Raspberry Cream Cheese French Toast Cups with Raspberry Syrup
French Toast Kabobs with Blueberry Compote
French Toasted Angel Food Cake
French Toast with Maple Apples
Blackberry French Toast Bake {a.k.a. breakfast bliss}
Buttermilk Syrup
Baked Oatmeal
Blueberry and Roasted Pecan Low-fat Granola
Easy Peach Turnovers
Rosemary, Thyme and Garlic Seasoned Breakfast Potatoes
Cornmeal, Jalapeño, and Fresh Corn Scones
Turkey Sage Sausage Patties
Eggs Benedict Casserole
Cheese and Sausage Egg Strata
Mini Frittatas
Baked Sausage and Egg Boats
Scrambled Egg Sliders on Bacon and Cheddar Muffins
Corner Bakery’s Anaheim Breakfast Panini
Caramel Pecan Rolls
Cinnamon Roll Cake
Muffin Fries with Peanut Butter Yogurt Dip
Caramelized Pear Streusel Bread
Banana Nut Spice Cake
Double Chocolate Loaf
Fruit & Yogurt Muffins
Sausage and Cheese Muffins
Banana Blueberry Muffins
Cinnamon Sugar Donut Muffins
Fresh Pear Bran Muffins
Apple Nut Muffins
Blueberry Muffins
Cinnamon Sugar Donut Muffins
Maple French Toast Muffins



Spinach Artichoke Bites
Prochiutto Wrapped Asparagus
Roasted Asparagus and Goat Cheese Tarts
Crab Cakes with Rémoulade
Blue Cheese Apricot Bites 
Salad on a Stick
Chicken Salad Appetizer Cups
Creamy Parmesan Ranch with Veggies
Easiest Ever Appetizer
Bruschetta with Fresh Tomato and Basil
Piña Colada Fruit Dip
Strawberry Fruit Dip
Cheesecake Dip



Buttermilk Rolls
Cheesy Herb Popovers
Rosemary Olive Oil Dipping Bread
Rosemary and Herb Focaccia
Simple Garlic Parmesan Knots


Salads and Sides

CARAMEL POTATOES (Our Signature Dish)
Bacon Wrapped Green Bean Bundles
Prochiutto Wrapped Asparagus
Scalloped Sweet Potato Stacks
Roasted Asparagus and Goat Cheese Tarts
Brown Sugar Glazed Carrots
Roasted Parmesan Tomatoes
Orzo with Browned Butter and Parmesan
Rice Pilaf
Ravioli with Toasted Walnuts and Spinach
Crispy Smashed Potatoes
Roasted Red Potatoes
Twice Baked Mashed Potatoes
Brussels Sprouts and Cauliflower Gratin
Asparagus Spring Salad
Shrimp Pasta Salad
Our Favorite Spinach Salad
Pear and Pistachio Salad with Sherry Shallot Vinaigrette
Winter Citrus Salad
Chicken Pasta Salad
Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette
Balsamic Poppy Seed Vinaigrette
Orange Pudding Jell-O
Carrot Cake Salad



Chicken Bundles with Asparagus, Red Peppers, and Carrot Spears in Rosemary Cream Sauce
Chicken Cordon Bleu
Marinade for Flank Steak or Chicken
Lemon Rosemary Marinade



Cadbury Egg Ice Cream
Carrot Cake Cheesecake
Vanilla Bean Angel Food Cake
Hummingbird Bundt Cake
Carrot Sheet Cake
Coconut Easter Nests
Glazed Coconut Bread
Pina Colada Cheesecake
Cream Cheese Pie (Simple Cheesecake)
Key Lime-White Chocolate Cheesecake Squares
Mini Black Bottom Cheesecakes
Lemon Marshmallow Tart
Homemade Lemon Curd
Lemon Sauce
Lemon Meringue Bars
Glazed Lemon Cookies
Chopped Candy Cookie Bars
Individual Fruit Pizza
Sugar Cookie Bars
Key Lime Bars
Fresh Strawberry Pie
Orange Creamsicle Pie
Lemon Ice Cream
Magic Mousse Jello
Lemon Sheet Cake
Strawberry Lemonade Poke Cake
Cream Cheese Sheet Cake
Favorite Cheesecake with Chocolate Ganache (or top with fruit)


Treats and Favors

Sweet Eggscape Printables

Sweet Eggscape


 HoPpY Cottontails Printables


PEEPS Sake Happy Easter Printables


Coconut Easter Nests


Easter Basket Party Favor



Free Frameable Print

He is Risen 


Having trouble deciding?  We can’t blame you one bit.  Whatever you decide to make – we hope your Easter is beautiful and, of course, delicious!


Posted under Easter | No Comments
April 3rd, 2014

Peanut Butter Frosted Brownies

peanut butter frosted brownies

There is a universal pull towards chocolate and peanut butter combined. I promise it is real, just like the universal pull that makes me fill my shopping cart at Target when I only went in for a couple of items. My husband loves when I go to Target. ;) However, any recipe combining sweet decadent chocolate and creamy salty peanut butter is always okay. I dare you to eat just one bite of these amazing Peanut Butter Frosted Brownies, because as if peanut butter wasn’t enough, we have cream cheese in this frosting as well. Oh my!!

brownies with peanut butter frosting

Peanut Butter Frosted Brownies


1 cup granulated sugar
2/3 cup brown sugar
3/4 cup butter, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla
1 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa (I like to use Dark Cocoa)
1/2 teaspoon baking powder
1/4 teaspoon salt

Peanut Butter Frosting:

6 ounces cream cheese, softened
6 Tablespoons butter, softened
1/2 cup peanut butter
3 1/2 – 4 cups powdered sugar


For the Brownies: Preheat oven to 350º. Line a 13 x 9 pan with foil, then spray with nonstick cooking spray. Set aside.

In a large bowl, combine the sugars, butter and water with a whisk. Stir in the eggs and vanilla. Add the flour, cocoa powder, baking powder and salt, stir to combine. Evenly spread batter into prepared pan and bake 17-20 minutes, or until wooden toothpick inserted in center comes out slightly sticky. Cool completely on a wire rack.

For the Frosting: Beat together the cream cheese, butter and peanut butter until smooth and creamy. Slowly add the powdered sugar until desired consistency and sweetness. Evenly spread over cooled brownies.


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