Must make these for dinner soon!
via Dinners & Dreams
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xoxo Kelsey Las Vegas Photographer
Honey Mustard Dressing
April 10th, 2013
Honey Mustard Dressing Recipe via My Whole Food Life
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xoxo Kelsey Las Vegas Baby Photographer
Spinach Burgers
April 9th, 2013
Spinach Burgers
Ingredients:
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
1/4 c diced onion
1/2 c shredded cheese
1/2 c bread crumbs
1 tsp red pepper flakes
1 tsp salt
1/2 tsp garlic powder
Instructions:
Mix all above ingredients in a bowl and then form burger sized patties. Use a non stick skillet and lightly spray with cooking spray. Heat pan to medium high. Cook on each sided for 4-6 minutes.
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xoxo Kelsey Las Vegas Baby Photographer
Chocolate Covered Cheesecake Strawberries
March 17th, 2013
Chocolate Covered Cheesecake Strawberries
Ingredients
10 Large Strawberries
1 cup Plain Low Fat Greek Yogurt
1-2 tablespoons Sugar or to taste
2 tablespoons Unsweetened Cocoa Powder
Directions
Wash strawberries, and pat dry. Cut stem off and set aside.
Mix together above ingredients
Dip each strawberry in chocolate mixture
Place on baking sheet covered in parchment paper
Place in freezer for 20 to 30 minutes
Recipe and images courtesy of Dashing Dish
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xoxo Kelsey Las Vegas Baby Photographer
Oh Henry Bars
March 10th, 2013
Oh Henry Bar
Recipe
18 Graham wafers
1 cup brown sugar
1/2 cup butter
1/2 cup milk
1 cup graham wafer crumbs
1 cup shredded coconut
1/2 cup chopped walnuts/pecans
Icing
2 tablespoons butter (softened)
1 1/2 cup icing sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk
Light grease an 8 inch square pan. Line with 9 graham crackers. Set
aside
In small sauce pan, combine brown sugar, butter and milk. Bring to a
boil, reduce heat and simmer 2 minutes, stirring often. Remove from
heat. Stir in crumbs, coconut and nuts until well mixed. Pour over
wafers in pan, spreading evenly. Arrange another layer of wafers on
top of filling and set aside.
Icing
Combine softened butter, icing sugar, vanilla and enough milk to create
a spreading consistency. Spread over bars, cover loosely and
refrigerate until firm. Several hours or overnight.
Recipe and image courtesy of Thibeaults Table
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xoxo Kelsey Las Vegas Photographer
Four-Cheese Vanilla Bean Cheesecake
March 8th, 2013Four-Cheese Vanilla Bean Cheesecake
Ingredients
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
4 tablespoons butter, melted
1 (8-ounce) container mascarpone cheese, softened to room temperature
1 (6-ounce) log goat cheese, softened to room temperature
1 cup ricotta cheese
1 (8-ounce) package cream cheese, softened to room temperature
1-1/4 cup sugar
1 teaspoons pure vanilla extract
4 eggs
4 eggs
1 vanilla bean cut open lengthwise and seeds scraped
- Preheat oven to 350 degrees. Stir together the graham cracker crumbs, light brown sugar, and the melted butter. Wrap the outside of a 9-inch springform pan with at least 2 1/2-inch sides in heavy foil. Place the crumbs in the pan and press on the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then set aside on a wire rack to cool.
- Reduce heat to 325 degrees. Beat all four cheeses on medium speed with a paddle attachment until soft and creamy. With the mixer running, slowly add the sugar until incorporated, about 3-4 minutes. Beat in the vanilla extract. Beat in the eggs, one by one until all the yellow has disappeared. Beat in the vanilla bean seeds. Pour the batter into the crust.
- Place the springform pan in a larger roasting pan where it can sit flat and has some space around it. Pour boiling water into the roasting pan to a depth of about halfway up the sides of the springform pan. (Be careful not to pour water higher than the foil.) Place in oven and bake for 1 hour and 20-30 minutes or until set in the middle and light golden brown. Turn off oven and crack the door open with a wooden spoon and let the cheesecake sit in oven for 30 minutes. Carefully remove from oven and remove the foil from the cheesecake pan and let cool on wire rack to room temperature. Run a knife around edges to loosen the sides. Refrigerate for at least 5 hours or overnight before cutting.
Recipe and Images Courtesy of Lorie Roach
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xoxo Kelsey
Blueberry Buttermilk Scone
February 27th, 2013
Ingredients
- 2 cups All Purpose Flour
- 3 tablespoons Sugar
- 1 tablespoon Baking Powder
- 6 tablespoons Butter (cubed)
- 1 egg (beaten)
- 1/2 cup Cream
- 1 tablespoon Cream
- 2 heaped teaspoons Coarse Sugar
- 1/4 cup Fresh or Dried Blueberries (If using fresh blueberries, cut cream down to 1/3 cup)
Directions
| Step 1 | |
| Combine flour, 3 T. sugar, baking powder, then cut in butter. | |
| Step 2 | |
| Combine egg and half & half, add to dry mixture. Stir just until moistened. | |
| Step 3 | |
| Turn dough onto a floured surface and knead 12-15 times or until nearly smooth. Pat or lightly roll into 1/2″ thickness. Cut into wedge shapes, like a pizza or use a round cookie cutter. | |
| Step 4 | |
| Place scones 1″ apart on an ungreased cookie sheet. Brush tops with 1T. cream, sprinkle with sugar. | |
| Step 5 | |
| Bake in a 400 degree oven for 12-15 minutes or until golden. Remove from oven and cool for 5 minutes. Best served warm. | |
Recipe and Images Courtesy of Bobbie Sue Baker
Blog
Aunt Frances Pound Cake
December 24th, 2012My aunt Frances has the absolute best pound cakes ever!! This recipe has been in my family for many years. When she bakes it, it has a very light taste with a hint of vanilla, it is not too sweet or heavy. Making this recipe in my opinion very good! The first time I baked it, I had a major spillover in the oven…maybe I put too much batter in the pan or too much baking soda! This recipe takes many times over and over perfecting it. She has a certain kind of flour that she uses (White Lily) and a certain type of sugar (Dixie Crystal), she says it makes a difference in the taste and texture. Although mine are pretty good, it will never taste like the ones she makes…..here is her recipe:
Aunt Frances’ Pound Cake
2 3/4 c sugar
2 sticks butter (room temp)
1/2 c crisco
5 eggs (room temp)
1 c milk (room temp)
3 c plain all purpose flour plus 2 Tbsp (sifted)
1/2 tsp baking powder
1 tsp vanilla
Set oven to 325
grease and lightly flour cake pan
beat sugar, butter, and crisco until creamy
add eggs 1 at a time, beat just until it mixes
mix baking powder and flour together in separate bowl
add 1/3 flour and 1/3 milk beat until it mixes in, repeat 2 more times
add vanilla, gently beat until mixes in
pour batter into greased/floured cake pan (leave about an inch from the top, I do this to prevent spillover in the oven) gently shake or “pound” the cake pan on the counter to make sure there are no bubbles. Bake at 325 for 1 hour 20 minutes and do not open oven while baking.
Recipe and Photos from Lori Waddell
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xoxo Kelsey Las Vegas Wedding Photographer
Cucumber Caprese Salad
December 22nd, 2012
Cucumber Caprese Salad
6 cups 1″ vine-ripened Farm Market tomatoes
2 cups 1/2″ diced fresh mozzarella cheese
3 cups 1/2″ diced and peeled Farm Market cucumber
1/2 cup torn basil
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. crushed red pepper
Directions
Place tomatoes, cucumbers and mozzarella into a large mixing bowl or large salad bowl. Season with salt and crushed red pepper. Toss gently to combine. Slowly whisk the olive oil into the balsamic vinegar in a separate bowl, creating a vinaigrette. Pour the vinaigrette over the tomato mixture and toss gently to combine. Just before serving, add the torn basil and toss with a light hands.
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xoxo Kelsey Las Vegas Wedding Photographer
White Chocolate Cranberry Pumpkin Cookies
December 20th, 2012This has to be one of my favorite cookie recipes every! I have made so many batches this fall I have lost count and my kids teachers simply adore them too! Perfect holiday treat!
image courtesy of akitchenaddiction.com
Ingredients
2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries or Craisins
Directions
Preheat oven to 350 degrees F. Line your baking sheet parchment paper.
Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
Drop by rounded tablespoons onto prepared baking sheets.
Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets.
Do you have a yummy recipe you want to share? Send it along with an image to submissions@evokingyou.com
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xoxo Kelsey Las Vegas Wedding Photographer
