Calling all Recipes!

Do you have a recipe that you love or have been dying to make?  I would love for you to share it with me!  I currently am compiling my favorite recipes, so it would be fun to try some of your favorites too.

P.S.

I am requesting recipes from some of you all.  If you get the chance, will you leave a comment on here or send me an email with these recipes?

Amanda– Caramel corn recipe

Cassandra–Whatever recipe you would like to share please!

Courtney–Remember that coffee cake you made and I casually said, “Oh… what’s this…” in hope that you would let me have a bite, I am requesting that recipe from you.

Hannah–Guacamole recipe

Kelly–Apple/fruit dip

Mary Beth–Breakfast Caserole

Mom–Zucchini bread

0 replies
  1. Casandra
    Casandra says:

    Blueberry Popovers

    *Disclaimer: These are Fried, and they are full of sugar/cheese. Not the best if you are watching the waistline, but I guarantee, if made properly, they are a party stopper*

    1/2 to 1 cup of marscapone cheese (make sure its soft, I usually leave mine out for about 15-20 minutes to soften up)
    2-3 Tablespoons sugar (more or less to taste)
    1/2 teaspoon of cornstarch (I use arrowroot powder because it doesn’t have the cornstarchy taste to you sometimes get with cornstarch)
    1 teaspoon or more of lemon juice (you want to have a hint of lemon, but not full lemon pop)
    1 teaspoon of lemon zest (If you can’t zest a lemon you can use more lemon juice)
    1/3 of cup of blueberries
    2 pre-made pie crusts (the pillsbury kind that are in the dairy case next to the eggs)
    1 egg beaten
    vegetable oil to fry

    (You need to also have a biscuit cutter)

    In a small bowl, mix together the cheese, sugar, cornstarch or arrowroot powder, lemon juice, and lemon zest until smooth. Stir in the blueberries.

    Using a biscuit cutter (or any other 3-3 1/2 inch round cookie cutter), cut the pie dough into 12 circles. Place the dough on a plate to the side. Using a paper towel or a brush lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10-15 minutes.

    While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat wait until hot enough a cube of bread will brown in about 3 minutes. Fry the popovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar or powdered sugar while still hot. Cool for at least 10 minutes before serving.

    These are awesome, I’ve used other berries in them and they are awesome.

    Reply
  2. Casandra
    Casandra says:

    Blueberry Popovers

    *Disclaimer: These are Fried, and they are full of sugar/cheese. Not the best if you are watching the waistline, but I guarantee, if made properly, they are a party stopper*

    1/2 to 1 cup of marscapone cheese (make sure its soft, I usually leave mine out for about 15-20 minutes to soften up)
    2-3 Tablespoons sugar (more or less to taste)
    1/2 teaspoon of cornstarch (I use arrowroot powder because it doesn’t have the cornstarchy taste to you sometimes get with cornstarch)
    1 teaspoon or more of lemon juice (you want to have a hint of lemon, but not full lemon pop)
    1 teaspoon of lemon zest (If you can’t zest a lemon you can use more lemon juice)
    1/3 of cup of blueberries
    2 pre-made pie crusts (the pillsbury kind that are in the dairy case next to the eggs)
    1 egg beaten
    vegetable oil to fry

    (You need to also have a biscuit cutter)

    In a small bowl, mix together the cheese, sugar, cornstarch or arrowroot powder, lemon juice, and lemon zest until smooth. Stir in the blueberries.

    Using a biscuit cutter (or any other 3-3 1/2 inch round cookie cutter), cut the pie dough into 12 circles. Place the dough on a plate to the side. Using a paper towel or a brush lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10-15 minutes.

    While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat wait until hot enough a cube of bread will brown in about 3 minutes. Fry the popovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar or powdered sugar while still hot. Cool for at least 10 minutes before serving.

    These are awesome, I’ve used other berries in them and they are awesome.

    Reply
  3. Casandra
    Casandra says:

    I also make a sweet grilled cheese. You take marscapone cheeese, and sugar mixed together and take bread and butter one side and drizzle with honey put in the pan (just like grilled cheese). Top bread with marscapone cheese and sugar mixed then place any fruit in the mix do the same to the other said of bread and top it and cook like a grilled cheese. Really good!

    Reply
  4. Casandra
    Casandra says:

    I also make a sweet grilled cheese. You take marscapone cheeese, and sugar mixed together and take bread and butter one side and drizzle with honey put in the pan (just like grilled cheese). Top bread with marscapone cheese and sugar mixed then place any fruit in the mix do the same to the other said of bread and top it and cook like a grilled cheese. Really good!

    Reply

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