Smoked Turkey and Veggie Wraps

This is something I would normally make when it is screaming hot outside and I don't feel like heating up the house, but it's been getting warmer and I felt like something fresh and healthy.  

I love watching Bobby Deen's cooking show and I recently picked up a copy of his new cookbook.  I have already tried seven recipes out of it and I have loved all of them.  He sure is motivating to want to eat a little healthier and he has a lot of great ideas.

These wraps were inspired by a recipe I saw in Bobby's new book and I thought they were great.

If you have any leftover ham after Easter, it would taste great in one of these wraps too.

Smoked Turkey and Veggie Wraps

(Printable Recipe) or (Printable with Picture)

multigrain wraps or any tortillas you like 

1/3 less fat Chive and Onion cream cheese spread

smoked deli turkey, thinly sliced
fresh spinach leaves
slaw mix, opt.

cucumbers, peeled & diced

tomato, diced

Feta cheese, crumbled

any other veggies or cheese you like

Spread a Tablespoon or two of cream cheese over surface of tortilla.  Top with a few slices of deli turkey, fresh spinach leaves, slaw mix, cucumbers, tomato, Feta and any other vegetables or cheese you desire.  Roll up tightly.  Slice on a diagonal and serve.

Jenn's Notes: Add as much of each ingredient as you like.  I love the crunch and flavor the slaw mix adds.  These are also great with a little Italian dressing.  

Idea inspired by: Bobby Deen

Banana Cereal Treats

Is it just me, or do you ever want to try a recipe just because it sounds so weird?

I had absolutely no idea what to expect with these cereal treats, but I thought they turned out great and there are so many possibilities.

I was worried the pudding mix would make them dry, but that was not the case at all.  They turned out super ooey, gooey and chewy.  They are pretty sweet, so a small square is plenty.

 I think your kids will love them and have so much fun experimenting with new flavors.

Banana Cereal Treats

adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

4 Tbl. butter 

1 (10.5 oz.) bag marshmallows

1 (3.4 oz.) box banana instant pudding mix

5 c. Rice Chex or Rice Krispies

Melt butter in a large saucepan over medium heat.  Add the marshmallows and stir until melted.  Remove from heat and immediately stir in the pudding mix until fully combined.  Add the cereal and stir until coated.  Press lightly into a greased 9x13-inch baking pan.  Allow to set.  Cut into squares and serve.

Jenn's Notes: I made the recipe "as is" and it turned out great.

Cajun Sliders

These burgers are SO GOOD.  

I love me a good hamburger, but I have a hard time with homemade ones, unless they are cooked on the barbeque and have that charred smokey flavor, but this burger had so much flavor that I really liked it, despite being cooked indoors.

Ground turkey is mixed in with the beef, along with a yummy sauce mixture creating a super flavorful and juicy burger.  They are topped with roasted red peppers which give them a perfect sweet peppery flavor.  Roasted red peppers are so good that I can eat them plain.   

I didn't have any problems eating two of these and "The Mr." didn't have any problems eating three.  We loved them and I know we will be making them again soon. 

Maybe at my Easter weekend BBQ?

Serve with a side salad, pasta salad or some chips.   

Cajun Sliders

(Printable Recipe) and (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. lean ground turkey
1 Tbl. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning, plus more for veggies
1/4 tsp. hot sauce
1/2 tsp. white wine vinegar, opt.
1 clove garlic, grated
black pepper
1 red bell pepper, cut lengthwise into strips
5-6 round onion slices
Monterey cheese, sliced
5-6 hamburger/slider buns
For serving: Light Miracle Whip, mustard, pickles, lettuce

Add ground beef and turkey to a bowl.  In a separate bowl, combine the ketchup, Worcestershire sauce, 1/2 teaspoon Cajun seasoning, hot sauce, white wine vinegar, grated garlic and black pepper; add to the ground meat and mix together until combined.  

Form into patties, slightly larger than your buns, because they shrink a little when cooked.  Cook hamburgers however desired.  I cooked mine on the George Foreman, but you could cook in a skillet if that is all you have.  Top each burger with a slice of cheese.  

Meanwhile, place the sliced red bell peppers and round onion slices on a baking sheet.  Spray lightly with cooking spray and sprinkle with a little Cajun seasoning.  Place under the broiler and heat until browned, tossing once.

Jenn's Notes: The number of sliders you will get obviously depends on the size of your buns.  I was able to get five sliders in the size that I needed. I typed the recipe above exactly as I made it and I thought these tasted amazing. 

Idea from: Bobby Deen

Cutler's Frosted Peanut Butter Cookies

I shared these cookies on a Guest Post I did for Chef-In-Training the other day.  Now, it is time to share them with you.

I like to call these the BEST of the BEST!

These cookies are any peanut butter and frosting lover's DREAM.

They taste like a peanut butter bar in cookie form. 

They are truly AMAZING and are the BEST peanut butter and chocolate cookie I have EVER eaten.

Despite having to make two different frostings to go on top, they come together pretty quickly and are WELL worth every minute you will spend in the kitchen.  Your family will go nuts over these, your co-workers will offer to do all of your shredding and your neighbors will offer to mow your lawn for the entire Summer.  Okay, maybe not for the entire Summer, but you know what I mean :)

Make sure to keep that glass of milk close, because you will want it after one or two of these bad boys.

If you are ever in the area, be sure to stop into Cutler's and try some of their other amazing treats.

Cutler's Frosted Peanut Butter Cookies

(Printable Recipe) or (Printable with Picture)

Cookies:

1 c. unsalted butter, room temperature

1 c. brown sugar

1 c. sugar

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla

2 eggs

3 1/4 c. cake flour

1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)

Preheat oven to 350 degrees and place rack in center of oven.  Cream together butter, brown sugar, sugar, salt, baking powder and baking soda.  Add the vanilla and eggs and mix well.  Add the flour and peanut butter chips.  Mix just until flour and chips are blended together.  Using a cookie scoop, scoop dough into 2-inch balls and place on a parchment lined cookie sheet.  Bake for 12-13 minutes or until set.  

Cool completely and frost with peanut butter frosting.  Then, frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look.  Yield: 3 1/2 - 4 dozen cookies. 

Peanut Butter Frosting

1/2 c. unsalted butter, room temperature

1/2 c. creamy peanut butter
1 tsp. vanilla

3 c. powdered sugar

milk, to reach desired consistency

Cream together butter, peanut butter and vanilla until light and fluffy.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Chocolate Frosting

1/2 c. unsalted butter, room temperature

2 Tbl. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

3 c. powdered sugar

milk, to reach desired consistency

Beat butter, cocoa and vanilla until combined.  Gradually add the powdered sugar, one cup at a time until combined.  Add enough milk to reach an easy spreading consistency.

Jenn's Notes: I made bite sized cookies and regular cookies.  Using a 1-inch scoop, I baked for 9-10 minutes and using a 2-inch scoop, I baked for 12-13 minutes and they are so soft and chewy.  I can't wait to make these again.    

adapted from: Curt Cutler, Cutler's Cookies as seen on A Bountiful Kitchen

Cinnamon Biscones with Vanilla Glaze

All four versions I tried of these biscones were delicious, but this CINNAMON version was my absolute FAVORITE one.  Hello . . . it has glaze on top!  Cinnamon chips are one of the best things I have ever discovered.  Luckily, I stocked up on a few bags while they were available in stores (during the Fall season).  If you can't find them in the store, you can purchase them online.  

Like I said in my Buttermilk Biscones post, these are a cross between a flaky biscuit with the rich buttery flavor of a scone.  Since no rolling is required, they are super easy to make.

If I could eat one or two of these for breakfast each morning, I would be the happiest girl EVER.  Too bad, I need to save these for special occasions thanks to all that butter.

Drop dough onto a baking sheet using a 1/4 cup ice cream scoop.

If you did not mix the cinnamon chips into the batter, press into dough balls.  Brush tops with egg wash.  Bake and enjoy.

Cinnamon Biscones with Vanilla Glaze

adapted from: The Back in the Day Bakery
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 1/2 c. cake flour

1/4 c. sugar

2 Tbl. baking powder

3/4 tsp. salt

2 sticks unsalted butter, cold

   cut into 1/2-inch cubes

1/2 c. cinnamon chips

1 1/2 c. buttermilk, or as needed (or whole milk)

1 beaten egg, for egg wash

Vanilla Glaze
3/4 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large mixing bowl, combine the flours, sugar, baking powder and salt and whisk until completely incorporated.  Add the butter and working quickly, cut it in with a pastry cutter.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks and some large bits as well.  Add the cinnamon chips and toss to distribute evenly. 

Gradually pour in the buttermilk (or whole milk) and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscones.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.  Do not over work the dough.  

Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread.  Dust the top of the dough very lightly with flour.  Using a large, 1/4 cup ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1-inch apart. 

Brush the tops liberally with the beaten egg.  Bake for 20-25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked.  Serve warm or at room temperature.  These are best eaten the day they are made.  Yield: 12-14 biscones. 

For the vanilla glaze: Whisk together all ingredients until smooth.  Drizzle over slightly cooled biscones.

Jenn's Notes: These things are so darn good.  Despite the long instructions, they are so easy to make.  Since I tried four different versions, I couldn't stir the cinnamon chips into the batter.  Instead, I pressed cinnamon chips into the outside of the dough before baking.  I baked mine for 25 minutes.    

Biscones

Last night, I pulled out a few cookbooks hoping I would find a recipe for a good "drop biscuit."  I wanted biscuits, but I wanted to be lazy.

I saw these biscones in one of the cutest cookbooks I have and remembered I have been wanting to try them since I first saw them on a Paula Deen episode a few years ago.  I finally tried them and realized I have been missing out all these years.  

They are a perfect cross between a flaky biscuit with the rich buttery flavor of a scone. 

Of course I decided to try four different variations - Regular Buttermilk, Cardamom Sugar, Blueberry and Cinnamon.  So much for being lazy :)

These are Absolutely DELICIOUS and incredibly soft and tender.  How could you not love them?  

Drop dough onto cookie sheet using a 1/4 cup ice cream scoop

Brush tops generously with a beaten egg.

Bake, smother with jam and enjoy every last crumb.

Biscones

adapted from: The Back in the Day Bakery
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 1/2 c. cake flour

1/4 c. sugar

2 Tbl. baking powder

3/4 tsp. salt

2 sticks unsalted butter, cold

   cut into 1/2-inch cubes

1 1/2 c. buttermilk, or as needed 

1 beaten egg, for egg wash

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large mixing bowl, combine the flours, sugar, baking powder and salt and whisk until completely incorporated.  Add the butter and working quickly, cut it in with a pastry cutter.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks and some large bits as well.  

Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscones.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.  Do not over work the dough.  

Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread.  Dust the top of the dough very lightly with flour.  Using a large, 1/4 cup ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1-inch apart. 

Brush the tops liberally with the beaten egg.  Bake for 20-25 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked.  Serve warm or at room temperature.  These are best eaten the day they are made.  Yield: 12-14 biscones.    

Jenn's Notes: These are so good.  I made the recipe "as is" and they were perfect.  I baked mine for 25 minutes.

Mini Biscuit Chicken Pot Pies

I LOVE Biscuits.  

Just had to get that out there :)

These mini pot pies are super tasty.  

They are extremely easy to make and the biscuit crust holds everything together, which makes them great for transporting for lunches or to a neighbor/friend's house for dinner.  

Once you cut into it, the creamy filling oozes out and the biscuit crust melts in your mouth.  I don't remember pot pies ever having cheese in them, but it was a great touch.

Serve with a side of mashed potatoes or steamed broccoli and you are good to go.

Mini Biscuit Chicken Pot Pies

(Printable Recipe) or (Printable with Picture)

1 tube refrigerated biscuits (with 8-10 biscuits)
1 c. cooked chicken, shredded or diced
1 (10 3/4 oz.) can cream of chicken soup
1 c. frozen vegetable mix, thawed
  (peas, corn and carrots)
salt and pepper, to taste
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 c. Cheddar cheese, grated

Spray 8 to 10 muffin cups with cooking spray.  Place a biscuit in each cup and press down and up the sides to form a cup.  In a medium bowl, combine the chicken, cream of chicken soup, thawed vegetables, salt, pepper, garlic powder, onion powder and Cheddar cheese; mix well.  Divide filling between biscuit cups.  Bake at 350 degrees for 10-15 minutes, until biscuits are golden.  Makes 4-5 servings, 2 pot pies each.

Jenn's Notes: I used jumbo flakey biscuits and leftover rotisserie chicken.  If the filling is too thick for your liking, you can add a few Tablespoons of milk.

Idea from: Gooseberry Patch's Rush-Hour Recipes, submitted by Amy Hunt