I love garlic mashed potatoes. It is seriously one of my favorite comfort foods and this recipe is nice and simple and so delicious! I have the ingredients and some of amounts listed below, but the great thing about this recipe is that you can add more or less of each ingredient to make it taste exactly how you want it to. I am getting so hungry just thinking about these potatoes and I just had breakfast, which is kind of gross I know, but these potatoes are just heavenly!
This is one of my new favorite grilled chicken recipes. It's light and simple and so versatile. It has a nice mild flavor so it goes perfectly with garlic mashed potatoes. (I have a great garlic mashed potato recipe that I'll post next time.) It also tastes amazing in a sandwich with really good whole wheat bread or flat bread. You could even slice it up and toss it in a salad, that would be so delish!
You will notice that the recipe calls for chicken breast halves. You could use whole chicken breasts but I prefer to use the halves because they cook up faster and I feel like there's a better balance between the amount of chicken and the flavor of the herbs. I hope that makes sense, if not just trust me, it's better. The halves also work better if you are going to make them into sandwiches or slice them into a salad.
Buttermilk Herb Chicken
4 chicken breast halves
1 cup buttermilk
3 garlic cloves, minced
2 tablespoons fresh thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
place chicken in a dish for marinating. in a bowl, combine remaining ingredients and mix well. pour marinade over chicken, turning to coat. refrigerate for at least 3 hours, turning chicken occasionally. grill chicken until it's cooked through completely.
This is a yummy fruit dip that I made for my husband's football party. Now I know this kind of a dip is more like something you would see at a wedding or baby shower but by the end of the game the guys had completely devoured it. This dip is a delicious twist on the standard cream cheese fruit dip and the toffee bits just put it over the edge!
Last Friday my husband had all of the guys over to watch football. You can't have a football party without food so decided make several different finger foods for the guys. I actually made four different dips and they were just perfect for the party. I made my husbands favorite cheesy corn spread which I posted last year, and also this really yummy buffalo chicken dip. I got the recipe from my mother-in-law and I was excited that I finally had an excuse to make it. It turned out so good, spicy, but good! My only regret was that I didn't double the recipe because it went so fast!
*I'll post the other two dips I made this week on Wednesday and Friday!
This recipe comes from my grandma Squires and it has always been one of my favorites. The cream of coconut makes the cake so moist and yummy and I love the flaked coconut in the cake and on top of the cake. Besides being really good, this cake is also really easy to make.
Fall is in the air and that makes me so happy and excited because fall is my favorite season and I LOVE fall recipes. I went home to visit my parents for Labor Day weekend and while I was there my mom had the best idea to make pumpkin cupcakes. We found a recipe, made our own adjustments to it and added chocolate chips and the result was absolutely delicious! Now not only can I look forward to pumpkin bread, pumpkin cookies, and pumpkin bars every fall, but I get to add these scrumptious cupcakes to the list as well!
Pumpkin Chocolate Chip Cupcakes
1 cup butter, room temperature- do not over melt
1 15oz. can pumpkin puree
4 eggs, lightly beaten
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cup chocolate chips
preheat oven to 350 degrees. line cupcake pans with 24 paper liners and set aside.
in a medium bowl, mix together butter, pumpkin and eggs until well combined. mix in flour and sugars. add remaining ingredients and mix well. divide batter evenly among cupcake liners. bake until tops spring back when touched and a cake tester comes out clean, about 20-25 minutes. transfer to wire rack and let cool completely.
Cream Cheese Frosting
8oz. cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
3 1/2 cups powdered sugar + more if needed
in a medium bowl combine cream cheese, butter and vanilla and mix well. gradually add in powdered sugar. add in more powdered sugar if needed to get a thicker consistency.