About Us Sara Wells (L) and Kate Jones (R) We’re two girls who love to cook and create! We’re also both wives and mothers balancing home management, part-time work, church and community involvement, and a myriad of other things. So we’re probably just like a lot of you. About Sara: I was born and raised in the Seattle area, and moved to Boise after marrying an Idaho boy. Food and cooking have always been the at the center of my family. About Kate: I was raised in Logan, Utah and, much to the disappointment of my father who is a Ute and an Aggie, I attended Brigham Young University where I graduated with my degree in English. We moved to Louisiana nearly 5 years ago for my husband’s job and have learned a lot about Southern food and hospitality as well as insects and humidity. Our Story: One of the most common questions people ask us is “How do you know each other?” As mentioned in her bio, Sara grew up in Bellevue, Washington. Fast forward several years. Fast forward again.
Cheesy Garlic Sticks All righty. Cheesy Garlic Sticks. I make them all the time. They are delicious, they only take a handful of ingredients, and often they are filling enough to make a meal out of on the cheap. I don't make my own pizza dough. When you get your dough, it may need to be 'proofed', which just means it may need to rise. Next up for me to decide on was the type of cheese. After that, I grabbed a spoon and my jar of minced garlic from the fridge (I know, I know, but I love that stuff), I drizzled just a little bit of the garlic infused oil on the pizza, as well as some of the minced garlic itself. I've also added dried garlic powder to this, in addition to the garlic oil / minced garlic, to make it extra potent. All in all, I thought it tasted fantastic. Cheesy Garlic Sticks Makes 1 pizza Ingredients
5 Minute Lunch: Turkey, Avocado & Hummus Wrap This tasty and filling Turkey, Avocado & Hummus Wrap is beyond delicious, and takes just 5 minutes to make. I’ve officially changed my future retirement home location from Praiano to the Lake of the Ozarks. That is to say – OMG WHAT A FREAKING BLAST THAT PLACE IS! Friday morning Ben and I drove 5 hours south and arrived just in time to spend the entire afternoon boating, bobbing, sipping, and in general, having one of the best days ever on the monster-sized lake in central Missouri with our friends. One of my favorite parts was checking out the homes – nay, estates – dotting the sheer cliff walls, coves, and lawns just off of the water. Ok, sipping raspberry vodka mixed with coconut rum and a splash of Rose’s Mojito mixer (aka the best drink ever) while floating in the water in pool saddles provided some stiff competition (pun intended.) ;) Ahh. Another thing I loved about the lake were the fun restaurants and bars lining the water where you can park your boat then head in for some fun.
Banana Caramel Cream Dessert Some may say I’m a bit obsessed with desserts… and I’m sure they’re right. A few weeks ago I was laying in bed late at night, dreaming up the creation I have for you today. Mind you, it’s nothing all that ground breaking… but it sure is delicious! A layer of rich pastry cream, fresh bananas, whipped cream, caramel sauce, and a graham cracker crust. Each element is pretty tasty on it’s own, but when layered together they create a pretty amazing dessert! Banana Caramel Cream Dessert Ingredients~ Vanilla Pastry Cream (recipe below) Bananas (I used two bananas for 6 small dessert servings) Good quality caramel sauce, or dulce de leche. Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered sugar) Graham Cracker crumble (recipe below) Vanilla Pastry Cream 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet) 1/4 cup cornstarch 1/2 teaspoon salt 3 cups whole milk 2 eggs 2 Tablespoons butter Directions: In a medium bowl, beat eggs with a fork to combine. 1.
Crispy Southwest Chicken Wraps Update 6/2012: Taken after the model of these delicious wraps, I threw these together for dinner one night nearly three years ago in a frantic attempt to feed my hungry family and use ingredients I already had on hand. And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals). Full of flavor, these wraps are a snap to make. Crispy Southwest Chicken Wraps Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Ingredients Directions Mix rice together with chili powder, cumin and garlic salt. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: original recipe from Mel’s Kitchen Cafe
Ham and Cheese Stromboli Wow, this dish turned out to be a huge hit! I knew my husband would like it , but you can never be sure what is going to be a success with kids. It's like throwing the dice, one day they like ham and cheese, the next day they don't. Last week my daughter told me she wanted ketchup and mustard only on her sandwich, no meat or cheese! I gave it to her and laughed to myself as I waited for her to ask for something else; but she ate it and said it was good... So, I made the Stromboli and took off on a walk. Here is how I made the Ham and Cheese Stromboli. Ingredients: Refrigerated pizza dough (of course you can make your own) Honey mustard Ham Cheese (whatever you have on hand that sounds good.) Instructions: Grease a large rectangular cookie sheet. Layer the ham evenly across the dough. Sprinkle shredded cheese on top. as little or as much as you want. Starting at one end, just roll the Stromboli up like a burrito. This is what it looked like out of the oven. Yum, Enjoy!
Mowielicious Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins « Just Baked I was watching The Best Thing I Ever Ate- Snacks and the owner of Sprinkles Cupcakes, Candace Nelson, said her favorite snack was the donut muffins at Downtown Bakery and Creamery. They looked amazing! Besides, I figured if she would eat these muffins instead of her own cupcakes, they must be fabulous. I remembered saving a recipe awhile back for cinnamon donut muffins and that it was from some bakery. Downtown Bakery and Creamery’s Cinnamon Sugar Donut Muffins Yield: 24 standard size muffins (52-56 mini muffins) For the muffins: 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature 1-3/4 cups sugar 4 large eggs 1 lb. 11 oz. (6 cups) all-purpose flour 1 Tbs. plus 2 tsp. baking powder 1/2 tsp. baking soda 1-3/4 tsp. salt 1 tsp. ground nutmeg 1-2/3 cups milk 1/4 cup buttermilk For dipping: 8 oz. (16 Tbs.) unsalted butter; more as needed 2 cups sugar 2 Tbs. ground cinnamon Put a rack in the middle of the oven and heat the oven to 350°F. Melt the butter for the dipping mixture. Related