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Strawberry Banana Bread (SO unbelievably MOIST!)

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  MOIST MOIST MOIST MOIST MOIST! I was almost SHOCKED with how incredibly PERFECT this loaf of Strawberry Banana Bread turned out. Seriously. I bake a lot... I mean A LOT; but this loaf of bread was so amazingly tender and darn near juicy without being wet. I think one thing that really helped the bread not getting overly wet like can happen with fresh strawberries a lot, is that I put my fresh berries in the freezer for about 15 minutes to get them a little hard, but not rock solid, and THEN I chopped them up and put them in the batter at the very end of the mixing process. Also, DO NOT OVERMIX YOUR BATTER. Fold everything together until JUST combined (there may still be a few tiny dry spots) to make sure that your bread does not turn tough and dry. Also, I let mine sit covered overnight to let all of the beautiful flavors mature before eating (which was REALLY hard, don't get me wrong) and it made SUCH a difference. The overall texture and flavor of the bread was so amazing. To f...
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Deep Fried Garlic Cheddar Potato Puffs

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  So, off the cuff today (July 4th), I decided that I wanted potato puffs. I then realized that we don't have any potatoes. HOWEVER, we DO have potato flakes. Insert recipe idea here. You can add darn near ANY ingredients that you want to these... just make sure that the dough is not too wet in the end or the puffs will disintegrate when them hit to oil. Below is how I made really simple ingredients into one of the tastier and quickest little snack foods that I have ever made. Ingredients 2 cups mashed potatoes 1 T. Vegetable Oil 1 T. softened butter 1.5 t. salt 1 t. black pepper 1 T. Garlic Salt 5T. corn starch Instructions If you are making actual mashed potatoes, peel and cut potatoes into same-sized pieces (to help the boil evenly) and boil for 15 minutes until well done. Potato Flakes, measure it out and add enough water or milk to moisten the potatoes to a firm consistency. You do NOT want them super runny or wet. Drain the potatoes, add them to a bowl big enough to fit your ...
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Location: Colorado Springs, CO 80907, USA
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Cake Mix Strawberry Chocolate Chip Cookies (No Eggs!)

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  This recipe requires only 3 ingredients (which you probably already have on hand!). There are seriously the easiest cookies to whip up and perfect for the kids to help with. You’ll need: CAKE MIX : Use 1 box of cake mix (any flavor you’d like). The cake mix I use is 15.25 oz/432 gr. OIL:  Vegetable or canola oil works best in this recipe. YOGURT:  Regular plain yogurt works best in this recipe. Feel free to include any extra flavoring, such as pure vanilla, peppermint, almond, and coconut extract, depending on the version you are making.  You can use pretty much any flavor of cake mix to make these cookies. Feel free to add in your favorite mix-ins, toppings, dip in chocolate, and drizzle with sugar glaze, caramel, or ganache; the possibilities are endless. Below are a few of my favorites. Funfetti:  Use a confetti cake mix and add more sprinkles. Red Velvet:  Use a red velvet cake mix and add white chocolate chips. Spiced:  Use a spice cake mix and ...
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Location: Colorado Springs, CO 80907, USA
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Five Ingredient Corn Casserole

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  FIVE INGREDIENTS! That's IT! Seriously, it could not be easier to make this super tasty and kid-friendly side dish. Heck, you can even add chicken or pork and make it a meal in itself! Here is why I love it. Not only is it nostalgic, but I am on a soft foods diet because of esophageal issues. This is absolutely perfect to get vegetables, nutrition and flavor without having to sacrifice texture. It chews beautifully and is very easy to swallow. This corn casserole is something that I remember from my early childhood when my grandparents used to make it when we came to visit. I started making it for Thanksgiving dinner and I have NEVER had anyone NOT rave about it. So easy, so quick and it is perfect for anyone who is on a soft foods diet. This creamy corn casserole recipe will definitely become a staple in your kitchen. Can You Make Corn Casserole Ahead of Time? Yes! You can make corn casserole up to two days in advance. Cover the cooled casserole tightly with storage wrap and sto...
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Location: Colorado Springs, CO, USA
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Mongolian Beef Recipe (Instant Pot Version)

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  I was dead set on making this today and then realized that I had to sub a few things due to me being lazy and not wanting to go to the store. So here's what I did. In lieu of brown sugar, I used a 1/2 cup of Korean Bulgogi sauce, as this is a bit sweet and has a ton of spices already built in and is a little bit spicy as well. Next, the only thing close to flank steak that I had was a Chimichurri pre-marinated flap steak. Turns out, this was PERFECT! The parsley and oregano made SUCH an incredible addition to the overall flavor of the dish. Mix mix mix, throw it in the Instant Pot on High slow cook for 3.5 hours and WHAMMO! My house smells like savory sin and the sharks started circling. So basically, I had to Roshambo the hubs for the last bowl. I won. I now have to make this at least once a week, since Mongolian Beef is his favorite thing in the world. This Mongolian Beef recipe has very quickly become one of my favorite slow cooker meals, and my husband is obsessed with it....
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Location: Colorado Springs, CO, USA
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Shokupan (Japanese Milk Bread)

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  Shokupan is a traditional Japanese bread that has become increasingly popular in recent years, not only in Japan but also worldwide. It is a soft, fluffy, and pillowy bread that is perfect for sandwiches, toast, or simply eating on its own. Shokupan is a versatile bread that can be eaten with a variety of different toppings, making it a staple in many households. In this blog post, we will take a look at the traditional Japanese way of making Shokupan and provide a recipe with instructions so that you can make your own delicious bread at home. History of Shokupan Shokupan, also known as Japanese milk bread, has a fascinating history. It was first introduced to Japan during the Meiji era (1868-1912) by the French. At the time, bread was considered a luxury food that only the wealthy could afford. However, with the introduction of Shokupan, bread became more accessible to the general population, and it quickly became a staple food in many households. In the early 1900s, Japanese...
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Location: Colorado Springs, CO, USA
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My Almost Famous Chocolate Walnut Cookies

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  I've decided to FINALLY post the recipe for my Chocolate Cookies. My parents, husband and housemates are quite literally addicted to these. These are NOT super sweet sugary cookies. They have the flavor of a wonderful dark chocolate with some tasty additions to them. If you want them sweeter, add about a 1/3 cup more sugar to the batter. Anyway, enjoy them with milk or coffee or beer or water... insert your choice of beverage here. I suggest, however, making a lot of them. They tend to disappear quickly. Cheers! -Rev Makes about 12-15 cookies, depending on how big you make them. Prep Time: 10 minutes Cook Time: 11 minutes Total Time: That's on you and how fast you feel like getting them in your mouth after they're baked; but about 30 minutes. INGREDIENTS 1/2 cup unsweetened cocoa powder ½ cup peanut butter (optional, but not the natural kind, it won't work... you choose your chunk level) 1 cup white granulated sugar or sugar su...
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Location: Colorado Springs, CO, USA
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