Monthly Archives:

March 2021

cakes/ RECIPES

Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER

Prep time: 20 minutes
Cook time: 20 minutes
Additional time: 2 hours
Total time: 2 hours 40 minutes
Servings: 24
Yield: 2 dozen cupcakes

Original idea! Put a cookie in a cupcake! You have to try this!

Great combination! Picky eaters love them too! 

Ingredients for Chocolate Chip Cookie Dough + Cupcake:

(1 ½) cups Wheat flour, white, all-purpose, enriched, bleached
¼ tsp Leavening agents, baking soda
¼ tsp Sea Salt, gray
½ cup Butter, with salt
¼ cup Sugars, granulated
½ cup Sugars, brown
(1) egg, whole, raw, fresh
2 tsp Vanilla extract
1 cup miniature semisweet chocolate chips
(1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched
(1 ⅓) cups Water, municipal
⅓ cup Vegetable oil, canola
(3) egg, whole, raw, fresh

What do you need to make Chocolate Chip Cookie Dough + Cupcake:

How to make Chocolate Chip Cookie Dough + Cupcake:

Step 1. Add and whisk flour, baking soda, and sea salt; set aside. Add and beat butter, white sugar, and brown sugar with an electric mixer until smooth in a large bowl. Add and beat an egg and vanilla extract until smooth. Add and mix in the flour mixture until just incorporated. Fold in chocolate chips and then mix just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Step 2. Preheat an oven 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 3. In a large bowl, add and beat (3) eggs with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. And then, spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Step 4. Bake it for 2 minutes until a toothpick inserted into the cake portion of the cupcake, not the cookie dough ball, comes clean in the preheated oven. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy!

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Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER

Yield:
2 dozen cupcakes
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
2 hours 40 minutes


Ingredients

  • (1 ½) cups Wheat flour, white, all-purpose, enriched, bleached
  • ¼ tsp Leavening agents, baking soda
  • ¼ tsp Sea Salt, gray
  • ½ cup Butter, with salt
  • ¼ cup Sugars, granulated
  • ½ cup Sugars, brown
  • (1) egg, whole, raw, fresh
  • 2 tsp Vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • (1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched
  • (1 ⅓) cups Water, municipal
  • ⅓ cup Vegetable oil, canola
  • (3) egg, whole, raw, fresh

Instructions

    1. Add and whisk flour, baking soda, and sea salt; set aside. Add and beat butter, white sugar, and brown sugar with an electric mixer until smooth in a large bowl. Add and beat an egg and vanilla extract until smooth. Add and mix in the flour mixture until just incorporated. Fold in chocolate chips and then mix just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
    2. Preheat an oven 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
    3. In a large bowl, add and beat (3) eggs with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. And then, spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
    4. Bake it for 2 minutes until a toothpick inserted into the cake portion of the cupcake, not the cookie dough ball, comes clean in the preheated oven. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Information:

Yield: 24

Serving Size: 1

Amount Per Serving:

Calories: 156Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 107mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g

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RECIPES/ SLOW COOKER

Slow Cooker Brown Suger Chicken

Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours 10 minutes
Servings: 6
Method: Slow Cooker

We love this Slow Cooker Brown Suger Chicken so much! Delish!

So easy and delicious recipe! I got nice compliments about it!

Ingredients for Slow Cooker Brown Suger Chicken:

3 pounds of chicken thighs, skin removed
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
1/4 teaspoon of garlic powder, or to taste
1/2 cup of light brown sugar, packed
1 (6 ounce) can of pineapple juice
1/3 cup of soy sauce
2 tablespoons of cornstarch
2 tablespoons of water

What do you need to make Slow Cooker Brown Suger Chicken:

How to make Slow Cooker Brown Suger Chicken:

Step 1. Remove skin from chicken & season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice & soy sauce; pour around chicken. Cover and cook on low for 5 to 6 hours, depending on the size of the chicken. Use a wide spatula to remove the chicken from the slow cooker to a platter & loosely tent with aluminum foil; set aside to prepare the glaze.

Step 2. Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water & cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated & continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh & serve the remaining sauce at the table.

Note: I also added a few grinds of Rachel Ray’s Perfect Poultry seasoning to the chicken, which contains sea salt, back pepper, onion, sage, rosemary & thyme. I also used low sodium soy sauce.

Enjoy!

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Slow Cooker Brown Suger Chicken

Yield:
6
Prep Time:
10 minutes
Cook Time:
6 hours
Total Time:
6 hours 10 minutes


Ingredients

  • 3 pounds of chicken thighs, skin removed
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
  • 1/4 teaspoon of garlic powder, or to taste
  • 1/2 cup of light brown sugar, packed
  • 1 (6 ounce) can of pineapple juice
  • 1/3 cup of soy sauce
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water

Instructions

    1. Remove skin from chicken & season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice & soy sauce; pour around chicken. Cover and cook on low for 5 to 6 hours, depending on the size of the chicken. Use a wide spatula to remove the chicken from the slow cooker to a platter & loosely tent with aluminum foil; set aside to prepare the glaze.
    2. Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water & cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated & continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh & serve the remaining sauce at the table.

Notes

I also added a few grinds of Rachel Ray’s Perfect Poultry seasoning to the chicken, which contains sea salt, back pepper, onion, sage, rosemary & thyme. I also used low sodium soy sauce.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 585Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 290mgSodium: 1528mgCarbohydrates: 24gFiber: 0gSugar: 19gProtein: 55g

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RECIPES

Steak Cheese Steak Quesadillas

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 4

It was delicious! Quick and wonderful!

We enjoyed it! and It doesn’t take too long to make! 

Ingredients for Steak Cheese Steak Quesadillas:

1 (1 pound) beef top sirloin, thinly sliced
2 small onions, sliced
2 green bell peppers, sliced
1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
8 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

What do you need to make Steak Cheese Steak Quesadillas:

How to make Steak Cheese Steak Quesadillas:

Step 1. Preheat oven to 425 degrees F (220 degrees C).

Step 2. Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.

Step 3. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.

Step 4. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Enjoy!

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Steak Cheese Steak Quesadillas

Yield:
4
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes


Ingredients

  • 1 (1 pound) beef top sirloin, thinly sliced
  • 2 small onions, sliced
  • 2 green bell peppers, sliced
  • 1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
  • 8 (10 inch) flour tortillas
  • 2 cups shredded Cheddar cheese

Instructions

    1. Preheat oven to 425 degrees F (220 degrees C).
    2. Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
    3. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
    4. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.
Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 558Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 119mgSodium: 1271mgCarbohydrates: 39gFiber: 3gSugar: 22gProtein: 37g

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DINNER

Grilled Garlic Herb Shrimp

Super easy Grilled Garlic Herb Shrimp by #sweetpeaskitchen Please #Like & #Share to save the recipe! It’s soo good.

Delicious and easy to make, this is a great meal for a weeknight or for entertaining.

So easy to make, so bursting with flavor, you’ll crave it all season long. 

Prep Time: 15 minutes

Cook Time: 5-10 minutes

Servings: 6

Ingredients:

2 lbs. Large shrimp tails on, but otherwise peeled and deveined

2 tsp. Paprika

2 Tbsp. Minced garlic

2 tsp. Italian seasoning

2 Tbsp. Lemon juice

¼ C. Olive oil

2 tsp. Dried basil

½ tsp. Pepper

2 Tbsp. Brown sugar

Salt to taste

Wooden skewers

How to make Grilled Garlic Herb Shrimp:

Step 1. Place the ingredients except for the shrimp into a large mixing bowl. Stir to combine well.

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Step 2. Add the shrimp to the bowl, toss to coat in the mixture, and marinate for several hours.

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Step 3. Thread about 5-6 shrimp onto each wooden skewer.

Step 4. Heat an indoor or outdoor grill, and grill the shrimp evenly on both sides until cooked through.

Enjoy!

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Grilled Garlic Herb Shrimp

Yield:
6
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes


Ingredients

  • 2 lbs. Large shrimp tails on, but otherwise peeled and deveined
  • 2 tsp. Paprika
  • 2 Tbsp. Minced garlic
  • 2 tsp. Italian seasoning
  • 2 Tbsp. Lemon juice
  • ¼ C.Olive oil
  • 2 tsp. Dried basil
  • ½ tsp. Pepper
  • 2 Tbsp. Brown sugar
  • Salt to taste
  • Wooden skewers

Instructions

  1. Place the ingredients except for the shrimp into a large mixing bowl. Stir to combine well.
  2. Add the shrimp to the bowl, toss to coat in the mixture, and marinate for several hours.
  3. Thread about 5-6 shrimp onto each wooden skewer.
  4. Heat an indoor or outdoor grill, and grill the shrimp evenly on both sides until cooked through.
  5. Enjoy!
Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 208Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 319mgSodium: 1532mgCarbohydrates: 8gNet Carbohydrates: 0gFiber: 1gSugar: 4gSugar Alcohols: 0gProtein: 35g

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SIDE DISH

The Best Ever Canned Salmon Patties

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Method: Pan Fry

We love salmon cakes! They can also be done in an Air Fryer!

My mother used to make this for us! Lot of good memories with this recipe! Super easy and delicious!

Ingredients for The Best Ever Canned Salmon Patties:

1 (14.75 ounces) can(s) salmon
1/3 cup bread crumbs
2 green onions, chopped
1/4 cup chopped celery
1/4 cup mayonnaise
1 Egg, beaten
4 tablespoons butter, for frying
lemon and dill, for garnish

What do you need to make The Best Ever Canned Salmon Patties:

How to make The Best Ever Canned Salmon Patties:

Step 1: Wash, drain and remove the bones and skin of the salmon.

Step 2: Combine the salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg in a large bowl.

Step 3: Make 4 evenly sized patties.

Step 4: Place a saucepan on the stove and turn the heat to low.

Step 5: Add in the butter and allow it to melt.

Step 6: Add the salmon and cook both sides at over medium heat until the colour turns golden brown.

Step 7: Once done, remove from the pan.

Step 8: Before serving, sprinkle a small amount of dill seed and splash of lemon juice.

Enjoy!

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The Best Ever Canned Salmon Patties

Yield:
4
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes


Ingredients

  • 1 (14.75 ounces) can(s) salmon
  • 1/3 cup bread crumbs
  • 2 green onions, chopped
  • 1/4 cup chopped celery
  • 1/4 cup mayonnaise
  • 1 Egg, beaten
  • 4 tablespoons butter, for frying
  • lemon and dill, for garnish

Instructions

    1. Wash, drain and remove the bones and skin of the salmon.
    2. Combine the salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg in a large bowl.
    3. Make 4 evenly sized patties.
    4. Place a saucepan on the stove and turn the heat to low.
    5. Add in the butter and allow it to melt.
    6. Add the salmon and cook both sides at over medium heat until the colour turns golden brown.
    7. Once done, remove from the pan.
    8. Before serving, sprinkle a small amount of dill seed and splash of lemon juice.
    9. Enjoy!
Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 259Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 83mgSodium: 272mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 3g

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BREAD/ RECIPES

Sweet Alabama Pecan Bread

Prep time: 10 minutes
Cook time: 30-35 minutes
Total time: 45 minutes
Servings: 12

My grandmother used to make this pecan bread for us every time we went on her house! Delicious.

It went fast! I will definitely be making this again! 

Ingredients for Sweet Alabama Pecan Bread:

2 C. Finely chopped pecans

1 ½ C. Self rising flour

1 C. Granulated sugar

1 C. Brown sugar

1 C. Vegetable oil

4 Large eggs

1 tsp. Vanilla extract

¼ tsp. Salt

How to make Sweet Alabama Pecan Bread:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the granulated sugar, brown sugar, vegetable oil and eggs to a mixing bowl and beat on high until smooth and creamy.

Step 3. Add the flour, vanilla and salt to the mixing bowl and beat on high until well combined.

Step 4. Fold the pecans into the batter and spread it in the bottom of a well greased 9×13 baking dish.

Step 5. Bake for 30-35 minutes until cooked through. Let rest for 15 minutes before serving.

Enjoy!

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Sweet Alabama Pecan Bread

Yield:
12
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes


Ingredients

  • 2 C. Finely chopped pecans
  • 1 ½ C. Self rising flour
  • 1 C. Granulated sugar
  • 1 C. Brown sugar
  • 1 C. Vegetable oil
  • 4 Large eggs
  • 1 tsp. Vanilla extract
  • ¼ tsp. Salt

Instructions

    1. Preheat the oven to 350 degrees.
    2. Add the granulated sugar, brown sugar, vegetable oil and eggs to a mixing bowl and beat on high until smooth and creamy.
    3. Add the flour, vanilla and salt to the mixing bowl and beat on high until well combined.
    4. Fold the pecans into the batter and spread it in the bottom of a well greased 9×13 baking dish.
    5. Bake for 30-35 minutes until cooked through. Let rest for 15 minutes before serving.
Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 486Total Fat: 33gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 62mgSodium: 263mgCarbohydrates: 45gFiber: 2gSugar: 32gProtein: 5g

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RECIPES

Salisbury Steak with Garlic Mashed Potatoes and Mushroom Gravy

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 45 minutes
Servings: 4

This is a keeper salisbury steak recipe! So delicious!

YUMMMMMMMM. Great weeknight dish!

Ingredients for Salisbury Steak with Garlic Mashed Potatoes and Mushroom Gravy:

For the salisbury steak:

1 lb. Ground beef

⅓ C. Breadcrumbs

1 Large egg

1 Onion finely diced

½ tsp. Pepper

1 tsp. Salt

1 Tbsp oil

For the gravy:

8 oz. Sliced mushrooms

2 Tbsp. Butter unsalted

2 Tbsp. All purpose flour

2 C. Beef broth

Salt and pepper to taste

How to make Salisbury Steak with Garlic Mashed Potatoes and Mushroom Gravy:

Step 1. Place the ground beef, onion, egg, breadcrumbs, 1 tsp salt and ½ tsp pepper into a mixing bowl, and knead with your hands until completely combined.

Step 2. Heat the oil in a skillet over medium high heat on the stove.

Step 3. Form the meat into four even patties and place into the heated skillet. Saute until browned on both sides and cooked through. Remove the patties from the skillet and place on the side for later.

Step 4. Reduce the heat to medium and add the butter and mushrooms to the skillet. Saute until the mushrooms become tender.

Step 5. Stir in the flour and saute another minute.

Step 6. Whisk in the beef broth and saute until the gravy thickens.

Step 7. Return the patties to the skillet, and toss to coat in the gravy.

Step 8. Serve over garlic mashed potatoes.

Enjoy!

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Salisbury Steak with Garlic Mashed Potatoes and Mushroom Gravy

Yield:
4
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes


Ingredients

  • For the salisbury steak:
  • 1 lb. Ground beef
  • ⅓ C. Breadcrumbs
  • 1 Large egg
  • 1 Onion finely diced
  • ½ tsp. Pepper
  • 1 tsp. Salt
  • 1 Tbsp oil
  • For the gravy:
  • 8 oz. Sliced mushrooms
  • 2 Tbsp. Butter unsalted
  • 2 Tbsp. All purpose flour
  • 2 C. Beef broth
  • Salt and pepper to taste

Instructions

    1. Place the ground beef, onion, egg, breadcrumbs, 1 tsp salt and ½ tsp pepper into a mixing bowl, and knead with your hands until completely combined.
    2. Heat the oil in a skillet over medium high heat on the stove.
    3. Form the meat into four even patties and place into the heated skillet. Saute until browned on both sides and cooked through. Remove the patties from the skillet and place on the side for later.
    4. Reduce the heat to medium and add the butter and mushrooms to the skillet. Saute until the mushrooms become tender.
    5. Stir in the flour and saute another minute.
    6. Whisk in the beef broth and saute until the gravy thickens.
    7. Return the patties to the skillet, and toss to coat in the gravy.
    8. Serve over garlic mashed potatoes.
Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 493Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 163mgSodium: 1291mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 37g

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BREAD/ RECIPES

Best Fresh Homemade Strawberry Bread

Prep time: 15 minutes
Cook time: 55-60 minutes
Total time: 1 hour 10 minutes
Servings: 10

Great breakfast idea! It’s our family favorite.

It was fantastic! Great dessert recipe!

Ingredients for Homemade Strawberry Bread:

For the bread:

¾ C. Granulated sugar

½ C. Oil

½ C. Milk

1 tsp. Vanilla extract

1 Large egg

2 tsp. Baking powder

2 C. All purpose flour

¼ tsp. Salt

2 C. Diced strawberries

2 Tbsp. All purpose flour

For the glaze:

2 C. Powdered sugar

2 Tbsp. Unsalted butter melted

⅓ C. Diced strawberries

½ tsp. Vanilla extract

1-2 Tbsp. Milk

How do you make Homemade Strawberry Bread:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the ½ cup oil, ½ cup milk, ¾ cup sugar, 1 tsp vanilla and 1 large egg to a mixing bowl, and beat until smooth and creamy.

Step 3. Place the 2 cups of flour, 2 tsp baking powder and ¼ tsp salt in the mixing bowl with the wet ingredients, and beat until well combined.

Step 4. In a bowl, toss the 2 cups of diced strawberries in the 2 tbsp flour, and then fold them into the bread batter.

Step 5. Spread the batter into a well greased loaf pan and bake for 55-60 minutes until completely cooked through.

Step 6. Remove the bread from the oven and let cool.

Step 7. Mix together the ingredients for the glaze and spread over the cooled bread before serving.

Enjoy!

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Best Fresh Homemade Strawberry Bread

Yield:
10
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
1 hour 10 minutes


Ingredients

  • For the bread:
  • ¾ C. Granulated sugar
  • ½ C. Oil
  • ½ C. Milk
  • 1 tsp. Vanilla extract
  • 1 Large egg
  • 2 tsp. Baking powder
  • 2 C. All purpose flour
  • ¼ tsp. Salt
  • 2 C. Diced strawberries
  • 2 Tbsp. All purpose flour
  • For the glaze:
  • 2 C. Powdered sugar
  • 2 Tbsp. Unsalted butter melted
  • ⅓ C. Diced strawberries
  • ½ tsp. Vanilla extract
  • 1-2 Tbsp. Milk

Instructions

    1. Preheat the oven to 350 degrees.
    2. Add the ½ cup oil, ½ cup milk, ¾ cup sugar, 1 tsp vanilla and 1 large egg to a mixing bowl, and beat until smooth and creamy.
    3. Place the 2 cups of flour, 2 tsp baking powder and ¼ tsp salt in the mixing bowl with the wet ingredients, and beat until well combined.
    4. In a bowl, toss the 2 cups of diced strawberries in the 2 tbsp flour, and then fold them into the bread batter.
    5. Spread the batter into a well greased loaf pan and bake for 55-60 minutes until completely cooked through.
    6. Remove the bread from the oven and let cool.
    7. Mix together the ingredients for the glaze and spread over the cooled bread before serving.
Nutrition Information:

Yield: 10

Serving Size: 1

Amount Per Serving:

Calories: 396Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 26mgSodium: 173mgCarbohydrates: 63gFiber: 2gSugar: 40gProtein: 4g

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RECIPES

Broiled Scallops

Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Servings: 3

This was an excellent recipe! It’s the best!

Terrific broiled scallops recipe! Very calssic and delicious!

Ingredients for Broiled Scallops:

1 1/2 pounds bay scallops

1 tablespoon garlic salt

2 tablespoons butter, melted

2 tablespoons lemon juice

What do you need to make Broiled Scallops:

How to make Broiled Scallops:

Step 1. Turn broiler on.

Step 2. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden.

Step 3. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Enjoy!

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Broiled Scallops

Yield:
3
Prep Time:
5 minutes
Cook Time:
8 minutes
Total Time:
13 minutes


Ingredients

  • 1 1/2 pounds bay scallops
  • 1 tablespoon garlic salt
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice

Instructions

    1. Turn broiler on.
    2. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
    3. Broil 6 to 8 minutes or until scallops start to turn golden.
    4. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Nutrition Information:

Yield: 3

Serving Size: 1

Amount Per Serving:

Calories: 326Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 113mgSodium: 3161mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 47g

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cakes/ RECIPES

Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER

Prep time: 20 minutes
Cook time: 20 minutes
Additional time: 2 hours
Total time: 2 hours 40 minutes
Servings: 24
Yield: 2 dozen cupcakes

Original idea! Put a cookie in a cupcake! You have to try this!

Great combination! Picky eaters love them too! 

Ingredients for Chocolate Chip Cookie Dough + Cupcake:

(1 ½) cups Wheat flour, white, all-purpose, enriched, bleached
¼ tsp Leavening agents, baking soda
¼ tsp Sea Salt, gray
½ cup Butter, with salt
¼ cup Sugars, granulated
½ cup Sugars, brown
(1) egg, whole, raw, fresh
2 tsp Vanilla extract
1 cup miniature semisweet chocolate chips
(1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched
(1 ⅓) cups Water, municipal
⅓ cup Vegetable oil, canola
(3) egg, whole, raw, fresh

What do you need to make Chocolate Chip Cookie Dough + Cupcake:

How to make Chocolate Chip Cookie Dough + Cupcake:

Step 1. Add and whisk flour, baking soda, and sea salt; set aside. Add and beat butter, white sugar, and brown sugar with an electric mixer until smooth in a large bowl. Add and beat an egg and vanilla extract until smooth. Add and mix in the flour mixture until just incorporated. Fold in chocolate chips and then mix just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Step 2. Preheat an oven 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 3. In a large bowl, add and beat (3) eggs with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. And then, spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Step 4. Bake it for 2 minutes until a toothpick inserted into the cake portion of the cupcake, not the cookie dough ball, comes clean in the preheated oven. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Enjoy!

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Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER

Yield:
2 dozen cupcakes
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
2 hours 40 minutes


Ingredients

  • (1 ½) cups Wheat flour, white, all-purpose, enriched, bleached
  • ¼ tsp Leavening agents, baking soda
  • ¼ tsp Sea Salt, gray
  • ½ cup Butter, with salt
  • ¼ cup Sugars, granulated
  • ½ cup Sugars, brown
  • (1) egg, whole, raw, fresh
  • 2 tsp Vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • (1) (18.25 oz) box Cake, yellow, dry mix, regular, enriched
  • (1 ⅓) cups Water, municipal
  • ⅓ cup Vegetable oil, canola
  • (3) egg, whole, raw, fresh

Instructions

    1. Add and whisk flour, baking soda, and sea salt; set aside. Add and beat butter, white sugar, and brown sugar with an electric mixer until smooth in a large bowl. Add and beat an egg and vanilla extract until smooth. Add and mix in the flour mixture until just incorporated. Fold in chocolate chips and then mix just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
    2. Preheat an oven 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
    3. In a large bowl, add and beat (3) eggs with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. And then, spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
    4. Bake it for 2 minutes until a toothpick inserted into the cake portion of the cupcake, not the cookie dough ball, comes clean in the preheated oven. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Information:

Yield: 24

Serving Size: 1

Amount Per Serving:

Calories: 156Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 107mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g

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The post Chocolate Chip Cookie Dough + Cupcake = THE BEST CUPCAKE. EVER appeared first on Sweet Pea's Kitchen.