Archive for the Recipes Category

May 22 2016

Baking Powder Biscuits

Good morning my friends!

Hope you are all having a fabulous Sunday morning.  Oh my goodness has it been awhile!  A lot has changed over these past 4 months.  If you follow me on Instagram @alisambloom you’ve gotten a glimpse of what we’ve been up to.  My husband and I welcomed a sweet baby girl at the very end of last year and let’s just say our hands and hearts have been full!  I’ve missed you all and have wanted so many times to do some blog posts here and there but I’ve been trying to savor precious time with my girl during my maternity leave because babies don’t keep!  I’ll work on a little what we’ve been up to post and share with you soon, but today I have a yummy recipe to share with you.

I made these biscuits this morning and shared a picture on Instagram and had a request for the recipe so thought I’d share with you all.  I used to make these all the time on weekends when I was little.  My mom helped me the first couple times and then learned to make them myself, they are that easy to make!

Biscuits

Ingredients:

  • 2 cups flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tarter
  • 1/2 cup vegetable shortening
  • 3/4 cup milk

Instructions:

Preheat oven to 450°.  Combine flour, salt, baking powder and cream of tarter in bowl.  Cut in shortening with pastry cutter until mixture resembles course meal.  Add milk and stir until dough forms ball around fork.  Turn dough onto lightly floured board and knead 14 times.  Roll dough until about 1/2 inch thick.  Cut with biscuit cutter and place on baking sheet.  Bake 10 to 12 minutes.

Tried and True Tips:

  • This recipe makes about 8 large or about 12 small biscuits.  Double this recipe for a larger crowd.
  • After cutting out the biscuits, roll the scraps of dough in a ball and knead a few times, roll out and cut biscuits again.  Repeat process if needed.  Use large and small biscuit cutters to get the most out of your rolled dough.
  • Slice biscuits in half and top with butter and jam or honey.
  • Make a breakfast sandwich by adding a sausage patty or scrambled eggs.
  • You could even use this recipe to make biscuits and gravy.
Enjoy!

Signature - Alisa

Nov 4 2015

Peach Crisp Recipe

Happy Wednesday!

Here in Southern California we are finally experiencing cooler weather! It actually feels like fall!  My easy peach crisp recipe is the perfect dessert for those chilly fall nights.  I’ve listed step by step directions with pictures, but you can find the directions without the interruption of pictures at the bottom of the post as well!

peaches

Ingredients:

Topping

  • 2/3 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/3 cup cold butter, cut into small cubes

Peaches

  • 5 peaches
  • 1/2 cup sugar
  • 1 1/2 Tbsp flour

peach crisp ingredients

Directions:

Preheat oven to 375°.  Grease bottom of small baking dish (8×8) with butter.  In small bowl, combine packed brown sugar, 1/2 cup flour and old fashioned oats.  Add butter to the rest of topping ingredients, combining with a pastry cutter until the mixture resembles course crumbs.  Set aside.

peach crisp crumb topping

Heat a large glass bowl of water until boiling.  Carefully add peaches to boiling water and let stand for 1 minute.  Remove peaches from water and peel.  Soaking the peaches in boiling water makes peeling the peaches so much easier!  place peaches in hot water to peel easier

Cut peaches in half and remove pit.

halved peaches

Cut peaches into thin slices, then into 1 inch cubes.  If you are like me and don’t like the texture of the red part around the pit, take a biscuit cutter to remove, as shown below. removing red center from peaches

In a medium bowl, coat peaches with 1/2 cup sugar and 1 1/2 Tbsp flour.  Pour peach mixture into baking dish.

peach crisp filling

Sprinkle crumb topping over peaches.  It seems like a lot of topping, but add it all!  I left some off, thinking I had enough.  Since I used a wide baking dish ,the crumb layer was too thin and you can see in the picture of the crisp after it comes out of the oven that the topping really is absorbed.

peach cristp with crumb topping

Bake for about 30 minutes or until topping is golden brown.

peach crisp

Directions:

Preheat oven to 375°.  Grease bottom of small baking dish (8×8) with butter.  In small bowl, combine packed brown sugar, 1/2 cup flour and old fashioned oats.  Add butter to the rest of topping ingredients, combining with a pastry cutter until the mixture resembles course crumbs.  Set aside.

Heat a large glass bowl of water until boiling.  Add peaches to bowl and let set 1 minute.  Remove peaches from water and peel.  Soaking the peaches in boiling water makes peeling the peaches so much easier!  Cut peaches in half and remove pit.  Cut peaches into thin slices, then into 1 inch cubes.  In a medium bowl, coat peaches with 1/2 cup sugar and 1 1/2 Tbsp flour.  Pour peach mixture into baking dish.  Sprinkle crumb topping over peaches.  Bake for about 30 minutes or until topping is golden brown.

Hope you enjoy!  Be sure to check out my Apple Crisp Recipe too.  Enjoy the rest of your week friends!

Signature - Alisa

Jul 31 2015

Pinterest Hit Or Miss: One-Pan Enchilada Pasta

Happy Friday Everyone!

I’m back with another recipe for my Pinterest Hit or Miss series.  I pinned this One-Pan Enchilada Pasta recipe from No. 2 Pencil Blog forever ago and finally gave it a try.  Check out my review below to see what my husband and I thought!

One Pan Enchilada Pasta

To see the original recipe, click here on the link above.  The ingredient list below includes my variations:

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 of a small onion, diced
  • 1 lb ground beef (90% lean)
  • 3/4 package taco seasoning
  • 2 cups low-sodium chicken broth
  • 1 19 oz can of red enchilada sauce (Old El Paso brand is my favorite)
  • 8 oz dried rotini pasta
  • 2 cups Colby Jack cheese, freshly shredded
  • green onions, sliced
  • 1 2.25 oz can sliced black olives
  • sour cream (optional)

Directions:

In a large skillet saute onions in olive oil over medium low heat until softened, adding garlic last 30 seconds of cooking.  Add ground beef, breaking meat up with spoon until browned and cooked through.  Once beef is cooked, drain any excess fat, and stir in taco seasoning.  Add uncooked pasta, chicken broth and enchilada sauce to pan.  Bring to a boil, then reduce heat to low and cover.  Cook on low with pan covered for about 15 minutes.  Remove lid and let simmer for an additional 5 minutes until pasta is tender and sauce has reduced.  Remove from heat and stir in 1 cup of cheese.  Top pasta with additional cup of cheese and melt under the broiler for a minute, or until cheese is melted.  Garnish with green onions, black olives and a dollop of sour cream.

Enchilada Pasta Recipe

My Review:

Variations: The original recipe called for ground turkey, but I’m not too much of a fan of ground turkey and prefer ground beef instead. I only used 1 pound of meat instead of 1.25 pounds because that’s what I had on hand.  I only used about 3/4 of the taco seasoning packet to cut down on the salt and that was definitely enough seasoning.  The original recipe called for whole olives, but I thought sliced would be a little easier to eat.  My husband topped his with some sour cream and I ended up topping mine with sour cream as well because it tasted so good!  Next time I make this I might try using green enchilada sauce with Monterrey Jack cheese…sounds like it might be really good right!

Tips:  This recipe is really easy to make and is pretty fool-proof.  As I noted in my directions above, I like to add my garlic at the end of cooking the onions instead of the beginning like the original recipe says.  This way the garlic won’t burn.

Hit or Miss? Definitely a hit!  My husband and I both really enjoyed this meal and we can’t wait to make it again.  It is a great meal for a busy week night!

Enchilada Pasta

Hope you give this recipe a try!  Also, thanks for all the sweet emails, texts, calls and Instagram/Facebook/Blog comments about Baby Bloom!  Have a wonderful weekend friends!

Signature - Alisa

Jul 20 2015

Lemonade Blueberry Popsicles

Hi Friends!

I love summer!!  I love splashing in the pool, running through sprinklers, warm nights, the occasional summer thunderstorms, cute chubby toddler thighs running around in just a diaper, and Popsicles!    I finally got a Popsicle mold so that we can make our own Popsicles.  There are so many yummy recipes out there online.  I wanted to share one with you that I just threw together.  Super easy and quick!

IMG_5321

First, I made some freshly squeezed lemonade from lemons from my mom’s tree.  I used the recipe found here.  I poured it in the Popsicle molds, threw in some frozen blueberries,  and popped them in the freezer for several hours and voila!!

IMG_2515

They were a hit!

popsicles

Have a great week!

Signature - Marissa

Apr 22 2015

Zesty Lemon Bars

Happy Wednesday Everyone!

My mom has the most delicious Meyer Lemon tree in her front yard.  Whenever we go over to visit we always come home with a big bag of lemons.  What do you do when life gives you lemons?  Make lemon bars of course 😉 .  If you like super lemony lemon bars, this is the recipe for you (I use a lot of lemon juice)!  They have just the right balance of sweet and tart.  These zesty lemon bars are the perfect refreshing dessert for the spring and summer months.  Whip up a batch and surprise your family with a little treat after dinner this week!

delicious lemon bars

lemon bar ingredients

Ingredients:

  • 1 cup flour
  • 1/2  cup butter, softened
  • 1/4 cup powdered sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup fresh lemon juice (Meyer Lemons are the best!)
  • 1 tsp grated lemon zest
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Powdered Sugar for topping

Directions:

Preheat oven to 350°.  Mix flour, butter and 1/4 cup powdered sugar.  Press in ungreased 8×8 glass dish, creating a 1/2 inch crust around the edge of your dish.  Bake 20 minutes.

Beat granulated sugar, eggs, lemon juice, lemon zest, baking powder and salt until light and fluffy (about 3 to 4 minutes).  Pour mixture over baked crust layer.  Bake about 25 minutes, or until no indention remains when touched.  Once cooled, sprinkle with powdered sugar.  Cut into squares.

Notes: It is important to build up a 1/2 inch crust around the edge; don’t skip this step!  If you don’t, the lemon filling will stick to the sides and will be hard to cut and serve the bars.  Also, the lemon filling is more likely to burn around the edges.

tasty lemon bars

lemon bars

yummy lemon bars

What do you like to make when life gives you lemons :) ?

Signature - Alisa

Mar 18 2015

Pesto Margarita Bagel Pizza

Hi friends!

Just dropping in real quick to share a quick and delicious recipe.  I bet you even have most of the ingredients.  These pesto margarita bagel pizzas are perfect for lunch or dinner!  This would be a fun meal to invite your kids to help out.  You can adjust the recipe to make it more kid friendly by omitting the onions.  If you are out of dinner ideas, I hope you give this one a try!

Pesto Margarita Bagel Pizza

Ingredients

  • Bagels
  • Pesto
  • Tomatoes
  • Onion
  • Mozzarella Cheese
  • Parmesan Cheese
  • Olive Oil
  • Salt
  • Pepper

Bagel Pizza Ingredients

Directions

Slice bagel in half and toast.

Toast Bagel

 Spread pesto on toasted bagel.

Add Pesto

 Layer slices of tomato and onion.  Season with salt and pepper.

Add Tomato & Onion

 Add mozzarella cheese and sprinkle on Parmesan.  Drizzle olive oil over cheese.

Add Cheeses

 Melt cheese in toaster oven or under broiler. Enjoy!

Bagel Pizza

Onions aren’t part of the traditional margarita pizza, but it adds a lot of good flavor.  Fresh mozzarella cheese would be delicious on this too!  Can’t wait to make this recipe again with my mom’s homegrown tomatoes this spring!

Hope all of you have a wonderful day and a great rest of the week!

Signature - Alisa

 

Mar 12 2015

Grandma Mary’s Tacos

The other night we went to my mom’s house for dinner.  The night before she had asked for any dinner requests; my husband immediately shouted out Grandma Mary’s Tacos!  My Grandma Mary was the best grandma one could ever hope to have and was an amazing cook.  This is just one of her delicious recipes.  She came from a long line of great cooks, including my Great Grandma Mabel who made the best Sour Cream and Blue Cheese Salad Dressing!  My mom definitely got the excellent cook gene as well…I always enjoy her home cooked meals!

These tacos are a family favorite.  My mom said that when my Uncle Bill was a teenager he could eat over 15 of these tacos in one sitting…no exaggeration!  They have such a delicious flavor.  Our good family friend Ron (and avid reader of our blog :) ) calls them Italian Tacos.  The tomato paste, olives and garlic give a hint of an Italian flare.  These tacos are super easy and quick to make. This meat would also be perfect in a burrito or on nachos!  The meat tastes better made ahead of time to let the flavors combine, so I suggest making in the morning or the night before, refrigerate and warm the meat on the stove before serving.  You could also freeze the meat and take out when you need an even quicker meal!

Grandma Mary's Tacos!

Ingredients:

  • 1 1/2 lbs ground beef
  • 1 (4.25 oz) can chopped olives
  • 1 (6 oz) can tomato paste
  • 1 (6 oz can) mushroom steak sauce (brand – Dawn Fresh)
  • 1/2 cup  salsa
  • dash or 2 of garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • package of taco shells

Taco Meat Ingredients

*I had to take a picture of the Mushroom Steak Sauce so you could know what to look for!  It is found in the same aisle you would find steak sauce. Excuse the poor quality of the iPhone pics!

Toppings:

  • lettuce
  • cheddar cheese
  • tomatoes

Taco Meat & Toppings

Directions:

Cook meat, drain grease, add remaining ingredients and simmer to blend flavors.  Heat taco shells in the oven until hot.  Fill shells with taco meat and top with cheese, lettuce and tomatoes!

• • •

So if you are looking for a yummy dinner idea, I hope you give Grandma Mary’s tacos a try!  Do you have a favorite recipe that your grandma used to make?

Signature - Alisa

 

Mar 11 2015

Yummy Zucchini Bread

I have been craving baked goods like no other lately!  I’m just not super into doing the baking 😉  Last weekend, I decided to go for it and I made my mom’s yummy zucchini bread to satisfy my craving and boy did it do the trick!  I wanted to share the recipe with you all today.  This recipe makes two loaves (I freeze one of the them for later 😉 )

zucchini bread watermarked

Ingredients:

-1  1/4 cups vegetable oil

-2  1/2 cups sugar

-4 eggs

-1 Tablespoon + 1 teaspoon vanilla

-3  1/2 teaspoons cinnamon

-1  1/2 teaspoons salt

-1  1/2 teaspoons baking soda

-1/2 teaspoon baking powder

-3 cups flour

-4 cups grated zucchini (about 3 medium zucchinis)

Preheat oven to 350 degrees.  Grease two loaf pans.  In a mixer combine oil, sugar, and vanilla.  Beat in the eggs.  Pour dry ingredients in and add flour last.  Mix well.  Stir in grated zucchini.  Bake for 1 hour.

After a day loaf should be refrigerated.

Enjoy!!

Now, to get my mom down here to bake something else for me!

Signature - Marissa

Mar 9 2015

Mommy Monday: St. Patrick’s Day Fun For Kids

Today I want to share some easy projects you can do with your kiddos for a little St. Patrick’s Day Fun:

1.  Leprechaun Scavenger Hunt– When I taught third grade I would do this every year and the kids loved it.  I left a little note sitting out that was “from the leprechauns.”  Each clue led us to a new hiding spot with another clue and then finally to the treasure which can be anything from a special treat, a book, play gold coins, etc.

2.  Rainbow Counting Book– I recently shared this fun project and thought you could tweak it to be more for St. Patrick’s Day by doing rainbows, leprechauns, pots of gold or shamrocks as the counting objects.

rainbow counting book

3. Make Chocolate Mint Trifles Together–  Alisa shared this recipe a while back and I think it would be great to make with your kiddos.  Brownies, pudding, whipped cream, and cookies…what’s not to love!!

Chocolate Mint Trifle 1

4.  Learn about St. Patrick– We went to our local library and checked out a couple books with the St. Patrick’s Day theme and read them together.  You could also google videos about St. Patrick for kids.  (Make sure to preview them first 😉 )

books

5. Do-A-Dot Rainbow– To make this rainbow we used the Do-A-Dots that can be found here.  We counted the dots as we made them.  Then we glued cotton balls for clouds at the ends of the rainbow.

rainbow do a dot

 

rainbow do a dot2

6.  Go on a Green Hunt –  Go around your house looking for things that are green.  Collect them in a basket or spot in the house and then count them, categorize them, and talk about what letter/sound they start with.

7.  Have a St. Patrick’s Day inspired snack/lunch– some suggestions would be to have green food such as kiwi, green jello, green grapes, zucchini, green apples.  You could get a shamrock cookie cutter and make shamrock shaped sandwiches for lunch!  Involve your little one in thinking of things to eat that would go with your theme.

*affiliate links used

Hope you have a wonderful week!

Signature - Marissa

Jan 29 2015

Super Bowl Sunday: Game Day Food

Super Bowl Sunday is this weekend!  Our house is rooting for our Seattle Seahawks again!  While I enjoy watching the game and the commercials, the food is my favorite part!  Who’s with me?  I thought I’d share some game day food recipes with you to give you ideas if you are hosting or attending a Super Bowl party.  To get the recipes to these yummy dishes below, simply click on the picture and it will take you to that post!

Main Dishes

No Bean Chili

Marinated Steak Tacos

Delicious Green Enchiladas

Appetizers & Sides

Artichoke Dip

Guacamole

Chicken Salad Appetizers

Stove Top Baked Beans

What are some of your favorite game day foods?  Let us know if you make any of the recipes shown above and tell us what you thought!

Enjoy your weekend!

Signature - Alisa