Lemon Blueberrry Bundt Cake

Finished lemon blueberry Bundt cake with lemon glaze.
Finished Lemon Blueberry Bundt Cake with Lemon Glaze!

I’ve been stressing a lot about the whole house situation and trying to figure out our next steps. Therefore, I decided to try and take my mind off of it and spend some time in the kitchen making something enjoyable.

Result: This Lemon Blueberry Bundt Cake is AMAZING! Also totally easy to make! That’s a plus right?

INGREDIENTS

  • 1 box lemon cake mix
  • 1 box instant lemon pudding
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup oil
  • 1 pint blueberries
  • Pinch of sugar

For the lemon glaze:

  • 3 cups powdered sugar
  • 3 tablespoons butter, melted
  • zest of 1 lemon
  • juice of 1 lemon

DIRECTIONS

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream and oil.
  2. Gently fold in the blueberries. (The batter will be thick so be careful not to burst all the blueberries!)
  3. Spread the batter evenly into a well-greased bundt cake pan.
  4. Sprinkle top with pinch of sugar.
  5. Bake at 350 degrees for about 40 minutes or until a toothpick inserted comes out clean.
  6. Cool bread in pan for 30 minutes before removing to plate or platter.
  7. Prepare the glaze.

For glaze:

  1. In a medium bowl, combine powered sugar, butter, lemon juice and lemon zest. Combine until smooth.
  2. Once bread is cooled, drizzle with glaze
  3. ENJOY!

Creamy Beef & Shells Pasta

Creamy beef and shells pasta

This recipe was fantastic! It took a little bit of prep but was so worth it. I served it with garlic bread. I highly recommend giving it a try!

INGREDIENTS

  • 8 Oz. Medium Pasta Shells
  • 1 Tablespoon Olive Oil
  • 1 Pound Ground Beef
  • 1 Small Sweet Onion, Diced
  • 5 Cloves Garlic, Minced
  • 1 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Dried Parsley
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Paprika
  • 2 Tablespoons Flour
  • 1 Cup Beef Stock
  • 1 (15 oz.) Can Marinara Sauce
  • 3/4 Cup Heavy Cream
  • 1/4 Cup Sour Cream
  • Salt to Taste
  • Pepper to Taste
  • 1 1/2 Cups Cheddar Cheese, Grated

DIRECTIONS

  1. Cook pasta according to directions. Drain well.
  2. Heat olive oil in skillet over medium high heat. Add ground beef and cook until browned. Drain excess fat and set aside.
  3. To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant.
  4. Whisk in flour until lightly browned.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, parsley, oregano and paprika.
  6. Bring to a boil, reduce heat and simmer until slightly thickened.
  7. Stir in cooked pasta, add beef back in.
  8. Stir in heavy cream until heated through. Taste and add salt/pepper as needed.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted.
  11. Serve and Enjoy!

Creamy Parm Tomato Soup w/ 4-Cheese Tortellini & Grilled Cheese

Creamy Parmesan tomato soup with four cheese tortellini and grilled cheese.

This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).

INGREDIENTS

  • 1 tbsp butter
  • 1 small onion diced
  • 4 cloves garlic, minced
  • 3 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 (28-oz.) can diced petite tomatoes
  • 3 tbsp tomato paste
  • 4 cups 4-cheese tortellini, frozen
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen (thawed a bit) chopped spinach
  • salt to taste
  • black pepper to taste

DIRECTIONS

  1. In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
  2. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
  3. Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
  4. Salt and pepper to taste.
  5. Enjoy!

Original recipe found at: https://www.delish.com/cooking/recipe-ideas/recipes/a55557/creamy-parm-tomato-soup-recipe/

S’mores Mini Cheesecake Bites

These are AMAZING! Way easier than I expected them to be to make, and the perfect portion for a quick sweet-tooth satisfier! 🙂

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S'mores Mini Cheesecake Bites

INGREDIENTS

  • 1 c. crushed graham crackers
  • 1/2 c. plus 2 tbsp. granulated sugar, divided
  • 3 tbsp. melted butter 
  • (8-oz.) blocks cream cheese, softened
  • large eggs
  • 2 tbsp. sour cream
  • 1 tsp. pure vanilla extract
  • 1 c. semisweet chocolate chips, melted
  • Cooking spray
  • 1 c. mini marshmallows

DIRECTIONS

  1. Preheat oven to 350°. Line 18 muffin pan cups with liners. In a medium bowl, mix the graham cracker crumbs with 2 tablespoons of sugar and melted butter.
  2. Press 1 tablespoon of crumb mixture into the bottom of each liner. Bake until lightly golden, about 5 minutes, then cool completely on wire racks.
  3. Reduce the oven temperature to 325°. In a large bowl using a hand mixer, beat cream cheese and the remaining ½ cup sugar until light and fluffy. Add eggs, one at a time, then add sour cream and vanilla and beat until combined. Divide the filling among the prepared liners.
  4. Bake the cheesecakes until slightly jiggly in the center, 12 to 14 minutes.
  5. Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
  6. Once cheesecakes are cold, preheat broiler. Using a spoon, spread about a tablespoon melted chocolate on top of each cheesecake.
  7. Grease a small baking sheet with cooking spray and arrange marshmallows standing up on the tray. Broil until golden, 1 to 2 minutes. Keep an eye on it—it browns fast!
  8. Using a small metal spatula, top each mini cheesecake with toasted marshmallows before serving.
  9. Enjoy!

Original recipe from: www.delish.com

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Instant Pot French Dip Sandwiches

 

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Talk about a super easy and amazing home-cooked meal! This meal is so much simpler and faster then you could ever imagine, thanks to the Instant Pot! I didn’t have much camera success today taking a good image. See below for a few more photos. 🙂

Instant Pot French Dip Sandwiches

INGREDIENTS

  • 2 lbs. Chuck Roast
  • 1 Tbs. Worcestershire Sauce
  • Hoagie Buns
  • 3 Cups Beef Broth
  • 1 tsp. Garlic Powder
  • 1 Small Yellow Onion
  • 1 Tbs. Olive Oil or Vegetable Oil
  • 1 Bay Leaf
  • Provolone Cheese (or your choice of cheese)

DIRECTIONS

  1. Cut roast into quarters.
  2. Place olive oil or vegetable oil in pan and turn on saute. Saute all sides of roast just to sear the outside edges a little bit.
  3. Add beef broth, chopped onions, bay leaf, seasonings to Instant Pot and turn on manual pressure for 38 minutes. Let naturally release for 10 minutes.
  4. I cut our hoagie buns and put them in the oven on broil for a few minutes. (Optional)
  5. Remove roast from instant pot and slice.
  6. Place sliced roast on hoagie buns and top with provolone cheese. If you want the cheese melted a little bit more, throw it back in the oven for a minute or two on broil again.
  7. Leftover juice in the pot is Au Jus sauce to dip your sandwich in!
  8. Enjoy!

Instant Pot Baby Back Ribs

Yummy! That’s my description of this SUPER simple easy meal. Who doesn’t love some tasty ribs?

Instant Pot Baby Back Ribs

INGREDIENTS

  • 2.5 lbs. Baby Back Ribs
  • 2.5 tsp dry rub*
  • 1 cup water
  • 1/2 cup BBQ sauce

* for the dry rub I used Montreal Steak Seasoning.

DIRECTIONS

  1. Rub the dry seasoning on the ribs. Recommended you let it sit in the fridge with the rub on them for awhile (I didn’t this time).
  2. Place the trivet in the bottom of the instant pot and add water.
  3. Coil the ribs around the inside of the pot.
  4. Set on manual pressure for 30 minutes, when time expires let naturally pressure release for 25 minutes.
  5. Remove the ribs from the instant pot and place on cookie sheet. Cover the ribs on both sides with bbq sauce, then place in oven on broil until desired texture is reached.
  6. ENJOY!

Recipe: http://www.kiefertshome.com

Instant Pot Lasagna Soup

This was a fantastic and super easy meal to make. Highly suggest this one.

Instant Pot Lasagna Soup

INGREDIENTS

  • ⅔ cups cook Ground Beef
  • ⅓ cups dice Onion
  • 18 2/3 ounces Diced Tomatoes, Canned
  • 4 ounces Tomato Paste
  • 2 ⅔ teaspoons mince Garlic, Cloves
  • 2 teaspoons Parsley, Dried
  • 2 teaspoons Basil, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 cups Beef Bone Broth/Stock
  • 5 ⅓ fluid ounces Vegetable Juice
  • 2 cups Water
  • 5 ⅓ ounces Elbows

DIRECTIONS

  1. Add all ingredients to the Instant Pot, making sure noodles are covered in liquid.
  2. Lock lid into place and seal steam nozzle.
  3. Cook on high pressure for 10 minutes.
  4. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Recipe: http://www.kiefertshome.com

Original recipe found at: https://onceamonthmeals.com/recipes/instant-pot-lasagna-soup-traditional-version/