Saturday, May 2, 2015

Spinach and Artichoke Pasta

   Oh spring is in the air! Which means fresh fruits and vegetables, now who doesn't love that?! Also, this recipe is considered a "one pot" recipe, as in you do not need anything other than the pot. And a spoon to mix the ingredients. And a cutting board and knife I guess. And the ingredients themselves... You get the point.

   Either way, it was a fairly simple recipe and I did already have a majority of the ingredients around the house. Oh, and those little bread things are from the garlic cheese bites I also made today, in honor of creating a full meal. Also, I added chicken since this recipe didn't call for it, but in order to be a full meal there should be some sort of protein in it.

   I also used whole wheat pasta, just to make it a little more healthier. Whole wheat pasta does take a little longer to cook though, so keep that in mind. Also, you get the idea of how much room the ingredients take up, so definitely do not try using a small pan!

   Like all boiling good, it does look like less once the noodles start getting softer. And you would have no idea how amazing the house smelled. In between the cheese bites and this, it was amazing!

   Maybe if you're feeling super fancy, you can even set the table for yourself. The kissing dogs are actually salt and pepper shakers, how cute! Anyways, this dinner is awesome and actually great for someone on a budget. And if you live along, this will probably get you through the week in regards to meal plans.


Serves: 6 people


8 oz Mushrooms, washed
1 14 oz. can Artichoke Hearts, drained and chopped
4 Cloves Garlic, minced
1 Medium Yellow Onion, chopped
5 cups Vegetable Broth
2 Tbsp Olive Oil
12 oz Fettuccine Noodles
1 tsp Dried Oregano
1/2 tsp Dried Thyme
4 oz Frozen Cut Spinach


1. Slice mushrooms and onion thinly, and chop artichoke hearts into bite size pieces as well.
2. Place vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the noodles in half and add it to the pot as well. Save the frozen spinach 'till the end. Also add in the spices and some cracked pepper if preferred.
3. Push the ingredients beneath the broth as much as possible, then place a lid over the pot and bring it to a rolling boil over high heat.
4. As soon as it reaches that boil, turn the heat down and let it simmer with the lid on for 10-15 minutes, or until most of the liquid is gone. Stir frequently to keep the pasta from sticking.
5. Once pasta is fully cooked through, remove from heat and stir in the spinach. Stir it in and allow it to thaw and let the chunks break up. Serve Warm.


Garlic Cheese Bites

   Summer is coming up and with that, the end of high school for me! This year has most definitely been a long and crazy one, in between getting a job (and a few promotions), and having 3 AP classes! And it makes me sad, since I almost never have enough time to bake.

   Well, today was a nice spring day and I actually spent it in the kitchen! Along with some watermelon cupcakes I made from a Walmart mix(and they actually aren't that bad), I made Spinach and Artichoke Pasta to go with these cheesy bites. The original recipe came from this blogger, and it was a success! They are best warm, but they can always be heated up and eaten again. I mean, if they last that long...

Tuesday, July 8, 2014

Salted Caramel Blondies

   First things first, sorry I did not have a new recipe for you guys last week. I have just been so dang busy! Also, it is difficult to bake in 100 degree heat, especially because the oven makes it even hotter! Well, today was a bit windy so I decided to do some baking, but then the heat picked up so I spent as little time in the kitchen as possible. Nonetheless, I still have a great recipe to share with you guys today!

Wednesday, June 25, 2014

S'mores Brownies

   As a popular camping dessert, why not bring the s'mores to the kitchen? Sure, there are a heckuva lot of s'mores recipes, but I would say this one is by far the best. It has the sweetness of the chocolate, the crunch of the graham crackers, and even the gooey-ness of the marshmallows! And, knowing me, I looove me some marshmallows! An added bonus to this recipe is that is another of the easy 1-2-3's that are loved by the whole family!

Friday, June 6, 2014

COBB (aka Slutty Brownies)

   First of all, finding a non "vulgur" name for these brownies is hard, the name just fits so dang well! So after a whole day of thinking in my head, I came up with COBB. The Cookie Oreo Brownie Brownie. Or, for short, the slutty brownies. And oh my goodness the name fits well!! It is a whole boatload of sugar and you may or may not need water or milk to get the sweetness out of your mouth. Nonetheless, they are absolutely incredible!

And the best thing about this recipe? It only takes three steps~

   Step one: prepare your cookie dough. I used this classic chocolate chip cookie recipe from a while back, but you can use your own recipe or even a boxed mix.

   Step two: prepare your brownie batter. I cannot make a functional brownie batter to save my life, so I just used a box mix. Again, any brownie recipe will do.

   Step three: assemble. Cookie dough, Oreo, brownie batter. Then, bake! And that is it, it is most definitely an easy recipe!!


Makes 24 cupcakes


Cookie dough, prepared according to directions on box
1 pck Double Stuffed Oreos
Brownie Batter, prepared according to directions on box


1. Preheat oven to 350 degrees F. Prepare cookie dough in one bowl, and brownie batter in another. line/grease a 9x13 pan or 2 (24 cup) muffin pans.
2. Place two heaping Tablespoons of cookie dough on the bottom of each cup, or spread dough across bottom of pan.
3. Evenly distribute Oreo cookies, making them evenly apart. One Oreo alone can fit in a single muffin cup. Pour the brownie batter over the top, making sure it is eveny distributed and covers all the Oreos.
4. Bake for 15-20 minutes, or until a toothpick stuck in the cookie dough comes out clean. It doesn't matter if the brownie is a little under done, you dont want to burn the cookies. Enjoy!

Try this recipe? Tell me how it went below in the comments!

Friday, May 23, 2014

Almond Joy cookies

   Two recipes in one week? Bonus! This time I took the Perfect Cookie Base recipe from Cookies and Cups and mixed in my favorite candy, Almond Joy. Almost any chocolate should work for this recipe, but if the candy you are using is bigger than the average chocolate chunk, it should be cut up or crumbled before being folded into the batter. Anyways, these cookies turned out really amazingly, and my family just couldn't stop eating them!

Tuesday, May 20, 2014

Mini Cinnamon Rolls

   Nothing smells better than cinnamon rolls coming straight out of the oven... Or when you walk by a Cinnabon shop. Mmmmm warm cinnamon rolls! The best part about this recipe too is that it is yeast free, only because the yeast is already in the pre-made dough. Any crescent rolls package will work, try different types to get different flavors.