Southwestern Pecan Cheeseball

I really like cheese. If I could live off of cheese and bread and desserts, I'd be a very happy Katie. This cheeseball is simple to whip up to as an appetizer, and it's packed with yummy flavor.

Recipe adapted from here.

Ingredients:

1 8oz package cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried parsley

dash of black pepper

3/4 tsp Worcestershire sauce

3/4 tsp hot pepper sauce (like Tabasco)

1/2 cup finely chopped pecans

Directions:

1. Mix the cream cheese in a stand mixer until smooth. Add the cheddar cheese, spices, and sauces and mix until thoroughly combined. 

2. Place the pecans into a shallow dish.

3. Lightly grease your hands with cooking spray or oil and pull the cheese mixture out of the mixer bowl. Shape the cheese mixture into a sphere. 

4. Coat the cheeseball with the pecans. It's easiest to grab the pecans and press them into the cheeseball on all sides. 

5. Cover in plastic wrap and refrigerate until ready to serve. 

(softened cream cheese)

(into the mixer...)

(cream cheese mixed up)

(shredded cheddar)

(mixing it all up...)

(chopped pecans)

(rolled into a ball!)

(ready to go into the fridge!)

(served with herb crackers)

(yumm!)

Ta-da!

Enjoy!

Sauteed Squash and Zucchini

I think all side dishes should be quick and easy. I mean... who really has time to create a complicated side dish when you have a main dish, other side dishes, and a dessert to worry about? This one's a simple and quick recipe that pairs well with a wide variety of main dishes (and it's pretty good for you too!).

Recipe adapted from here. 

Ingredients:

1 medium-sized yellow squash, sliced in 1/4-inch slices

1 medium-sized zucchini, sliced in 1/4-inch slices

1/2 medium onion, chopped

1 tbsp olive oil

1 minced garlic clove

salt and pepper to taste

1/4 cup shredded Parmesan cheese

Directions: 

1. Heat oil in a large pan. Sauté squash, zucchini, and onion in the oil over medium-high heat until cooked, stirring occasionally (about 5-7 minutes). 

2. Add garlic and sauté  for 1 more minute. Add salt and pepper to taste. 

3. Sprinkle with parmesan cheese before serving.

(chopped veggies)

(starting to cook...)

(right before adding garlic)

(done cooking!)

Ta-da! 

Enjoy! 

Mashed Sweet Potatoes

I came to the realization a while ago that I don't have very many side dish recipes on the blog. So, I'm trying to change that. Here's a yummy sweet potato recipe that's super easy to whip up and goes perfectly with all sorts of meals!

Okay... do you know how hard it is to get a good photo of mashed sweet potatoes? Just trust me that it tastes way better than it looks, okay? In hindsight, I should've put them in a little bowl or sprinkled some extra cinnamon on top or something, but this is how we eat 'em at our house - just plopped on a plate, straight from the KitchenAid mixer! 

Recipe adapted from here.

Ingredients:
2 sweet potatoes
1 tbsp ground cinnamon
3 tbsp butter, softened

Directions:
1. Poke the sweet potatoes all over with a fork.
2. Put the sweet potatoes in a baking dish with 1/4 inch water. Cover the dish with foil. Bake at 350 for 1 hour.
3. Peel the skins off the potatoes and stick them in your stand mixer.
4. Beat the potatoes until they have a nice mashed consistency. Add in butter and cinnamon, and mix until combined.

(after the fork poking)

(ready for the oven - minus the foil)

(out of the oven)

(ready for mixing!)

(go, KitchenAid, go!)

Ta-da!

Enjoy!

Garlic Lime Pork Chops

I used to think I didn't like pork chops. But really, I think I just hadn't found the right recipes yet. This recipe makes a delicious, mouth-watering dish that convinced me once and for all that I actually do like pork chops. Plus, the lime makes it so summery and seasonal!

Recipe adapted from here. 
Ingredients:4 lean boneless pork chops (4-6 oz each)4 cloves garlic, minced1 tsp cumin1 tsp chili powder1 tsp paprikaJuice of two small limesLime zestSalt and pepper1/4 red onion, chopped1 tbsp olive oilFresh cilantro (optional, for garnish)
Directions:1. Trim any remaining fat off the pork chops. Put the pork chops in a large bowl, and season both sides with the garlic, cumin, chili powder, paprika, salt, and pepper. Squeeze the lime juice into the bowl. Sprinkle lime zest and red onion over the pork chops.2. Cover the bowl with plastic wrap and let it marinate in the fridge overnight (at least 12 hours or so). 3. Heat olive oil in a pan over the stove. Place marinated pork chops into the pan and cook over medium high heat for about 4-6 minutes per side, or until browned.4. Garnish with cilantro and serve! 

(in the bowl, ready to marinate)

(cooking in the skillet)

(nice and browned on one side)

(it's delicious served with cilantro lime rice!)

Ta-da!

Enjoy!

Bacon-Wrapped Apple BBQ Chicken

I don't know about y'all, but I love easy recipes that taste good. There's something really wonderful about just throwing some ingredients together and sticking it in the oven. This is one of those recipes - easy, but tasty!

Recipe adapted from here.

Ingredients:
3-4 boneless chicken breasts
1/2 cup BBQ sauce (I like Sweet Baby Ray's)
2 apples, peeled and grated
Juice of one lemon
1/3 red onion, chopped
6-8 slices bacon

Directions:
1. Combine BBQ sauce, lemon juice, onion, and grated apple in a small bowl.
2. Wrap each chicken breast with two pieces of bacon. Place the chicken breasts in a glass baking dish.
3. Spread the BBQ mixture over the chicken breasts. Cover the dish in foil.
4. Bake (covered in foil) for 40 minutes at 350. Remove the foil and cook for another 15 minutes.

(grated apple)

(BBQ sauce mixture)

(chicken in bacon)

(ready for the oven!)

(all done!)

Ta-da!

Enjoy!

Lemon Cake with Lemon Buttercream Frosting

I really like lemon desserts, but even people who don't (like my anti-lemon sister) seem to like this cake! Is it possible for a cake to taste refreshing? Because this one does!

Recipe adapted from here.

Ingredients:
{Cake}
1 package lemon cake mix (I use Duncan Hines)
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding mix

{Frosting}

1 cup (2 sticks) very soft butter (I just stick them in a bowl on the counter in the morning, then make the frosting later in the day after the butter's been warming for a good long while)

6-8 cups powdered sugar

1/2 cup lemon juice

1 tsp lemon zest

Directions:
1. Mix dry ingredients in the bowl of your electric mixer. Add wet ingredients. Mix on medium speed for a couple minutes (don't overmix!).
2. Pour into two round, lightly-greased cake pans.
3. Bake at 350 for 25-30 minutes (or until a toothpick inserted in the center comes out clean).
4. While cake is baking, make your frosting. Place the soft butter in a large mixing bowl. Add four cups of powdered sugar, the lemon juice, and the lemon zest. Beat until smooth.
5. Add remaining sugar one cup at a time until the frosting reaches a good spreading consistency (I always use all 8 cups to get a frosting that "crusts" a little after it's on the cake).
6. Cool cakes on wire racks. For best results, put each layer in the freezer for a couple hours before frosting.

(dry ingredients)

(mixing the batter)

(lemon cake batter!)

(into two cake pans...)

(frosting being mixed)

(post-frosting!)

(yumm!)

Ta-da!

Enjoy!