StephMo

Author Archives: StephMo
- Sprinkles Blondie Bars
  
  Posted at 4:52 pm by StephMo
  
  Feb 5th
  If you aren’t in the mood for chocolate, then give these buttery, sugary, chewy, yummy Blondie bars a try. They are not really a cookie bar, they are more of the consistency of a chewy brownie. You can absolutely make this recipe without the sprinkles, but don’t the sprinkles just make them look happier! 😅
  
  Ingredients:
  
  2 cups brown sugar
  
  1 cup butter, melted
  
  2 eggs, room temperature
  
  2 tsp. vanilla
  
  1 3/4 cup flour
  
  1/2 tsp. baking powder
  
  1/2 tsp. salt
  
  1/2 cup rainbow sprinkles
  
  Preheat the oven to 350 degrees. Line a 9″ x 9″ or 13″ x 9″ pan with aluminum foil and spray with cooking spray.
  
  Melt the butter and let it cool slightly. Combine with the brown sugar in a large bowl and mix well.
  
  Look at all that butter! Yum! Brown sugar and butter just go so well together.
  
  Add the eggs and vanilla and beat well until smooth.
  
  Combine the flour, baking powder, and salt in a small mixing bowl. Add to the butter mixture until well combined.
  
  Then…..stir in the sprinkles!
  
  Spread the batter into the greased pan and sprinkle some additional sprinkles on top. Bake for approximately 30 minutes until brown and a toothpick inserted comes out clean.
  
  Let cool before cutting. The nice thing about using aluminum foil is you can just lift it out of the pan and it makes it much easier to cut.
  Sprinkles Blondie Bars
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  2 cups brown sugar
  1 cup butter, melted
  2 large eggs, room temperature
  2 tsp. vanilla
  1 3/4 cups flour
  1/2 tsp. baking powder
  1/2 tsp. salt
  1/2 cup rainbow sprinkles
  
  Instructions
  
  Preheat oven to 350 degrees. Line a 9" x 13" pan with aluminum foil and spray with cooking spray.
  Combine melted butter and brown sugar in a large mixing bowl.
  Add eggs and vanilla and beat well until smooth.
  Combine flour, baking powder, and salt in a small bowl. Add to butter mixture and combine well. Stir in sprinkles.
  Spread into greased pan and top with additional sprinkles. Bake for 30 minutes or until brown and toothpick inserted comes out clean.
  Cool before cutting.
  Posted in Cookies, Recipes | Tagged bar recipes, blondie bars, blondie bars recipe, blondies, blondies recipe, food blog, food blogger, rainbow sprinkles bars, sprinkle blondie bars, sprinkles blondie bars, stephanies slice of life
- Italian Wedding Soup
  
  Posted at 8:28 am by StephMo
  
  Feb 1st
  We have had quite the cold spell recently, and what better to make on a freezing cold day than soup. It is such a comforting food that warms the soul. The other day as I was hunkered down in my house I made a batch of this delicious hearty soup. It is very easy to make and the only time consuming aspect is making the meatballs. I use ground turkey for my meatballs but you can substitute ground beef if you prefer.
  
  I made a batch of my childhood favorite, Popovers for Piglet, to go along with the soup and I had a very happy family at dinner. Have you tried Piglet’s Popovers yet? Here is the link to the recipe if you haven’t:
  
  https://stephaniessliceoflife.com/category/recipes/breads/popovers-for-piglet/
  
  Now on to make this wonderful soup!
  
  Ingredients for meatballs:
  
  1/2 lb. ground turkey or beef
  
  1 egg, slightly beaten
  
  1/4 cup Italian breadcrumbs
  
  Salt and pepper
  
  1/4 tsp. garlic powder
  
  1 tbsp. grated parmesan cheese
  
  Additional ingredients:
  
  6 cups chicken broth
  
  6 oz. fresh spinach, roughly chopped
  
  1 cup uncooked orzo or other small pasta
  
  Grated parmesan cheese
  
  These are the same meatballs I make anytime I make meatballs. When I make them to cook in red sauce I use a full pound of turkey and double the other ingredients. For this soup we only need half a pound of turkey to make plenty of meatballs.
  
  Meatballs are one of those recipes I have been making for so long without measurements that it is difficult for me to say exactly how much salt, pepper, and garlic powder I use as I just sprinkle it in. The same goes with bread crumbs, but for this recipe I used about 1/4 cup, maybe a little more.
  
  For the meatballs combine all of the meatball ingredients well in a mixing bowl.
  
  Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides.
  
  You aren’t trying to completely cook the meatballs, just giving them a nice browning on the outside. Once browned put them on a plate lined with paper towels to remove the excess grease.
  
  Remove the stems from the spinach and roughly give it a chopping.
  
  When you are ready to make the soup bring the chicken broth to a boil. Season the broth with some pepper to taste. Chicken broth already has quite a bit of sodium so I prefer not to add salt to the broth. There is so much flavor in the meatballs that the soup doesn’t need anything other than the pepper.
  
  Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.
  
  That’s it! Your delicious soup is ready to eat.
  
  Once you ladle the soup into bowls top with a little grated parmesan cheese. Yum!
  Italian Wedding Soup
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1 tbsp. olive oil
  1/2 lb. ground turkey or beef
  1 egg, beaten
  1/4 cup Italian breadcrumbs
  1 tbsp. grated parmesan cheese
  1/4 tsp. garlic powder
  salt and pepper
  6 oz. fresh spinach, chopped
  1 cup orzo, uncooked
  6 cups chicken broth
  
  Instructions
  
  Combine turkey, egg, breadcrumbs, grated cheese, garlic powder, salt, and pepper well in a mixing bowl.
  Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides. Once browned put them on a plate lined with paper towels to remove the excess grease.
  Remove the stems from the spinach and roughly give it a chopping.
  Bring the chicken broth to a boil in a large saucepan. Season broth with pepper to taste.
  Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.
  Serve topped with parmesan cheese.
  Posted in Italian Wedding Soup, Recipes, Soup | Tagged food blog, food blogger, italian wedding soup, soup, soup recipe, stephanie's slice of life, turkey meatballs, wedding soup recipe
- Buffalo Chicken Pot Pie
  
  Posted at 1:59 pm by StephMo
  
  Jan 31st
  My family is a huge fan of buffalo chicken everything, so I decided to give my Chicken Pot Pie recipe a buffalo sauce spin. I had to make a few adjustments to the recipe to get it the way I wanted as the added buffalo sauce made the “gravy” too loose. A little added flour and less chicken broth did the trick and my second try was perfect and absolutely delicious! I did not use homemade crust for this recipe as you can probably tell, but if you are looking for a pie crust recipe here is the link to the crust I use:
  
  https://stephaniessliceoflife.com/category/recipes/pies/vodka-pie-crust/
  
  I am a little bit of a wimp when it comes to spicy food and my family always laughs at me while I struggle through foods that they don’t even find remotely spicy. With that said if you like your food more on the spicy side you may want to use the higher end of the buffalo sauce measurement in the ingredients.
  
  Ingredients:
  
  Pie crust
  
  2 tbsp. butter
  
  1 1/2 cups frozen peas and carrots
  
  1 large stalk of celery, chopped
  
  2 cups cooked and shredded chicken
  
  1/2 cup flour
  
  1 1/2 cups chicken broth
  
  1/4 cup half and half
  
  Salt and pepper
  
  Onion powder
  
  1/4 – 1/3 cups buffalo wing sauce
  
  2 tbsp. (or more) crumbled blue cheese
  
  1 egg
  
  In a large saucepan melt the butter over medium heat. Add the peas, carrots, and celery and cook for 3-4 minutes stirring frequently.
  
  Add the chicken and cook for another minute.
  
  Add the flour and stir until it is absorbed into the chicken and vegetables. Cook for another minute then add the chicken broth and stir well.
  
  Bring to a boil and cook until it starts to thicken, about 3 minutes or so.
  
  Add the half and half and cook for another few minutes until it starts to thicken. Add the salt, pepper, and onion powder to taste and stir well.
  
  Stir in the buffalo sauce and remove from the heat.
  
  Of course if we are adding buffalo sauce we need to add blue cheese right? You can use as much or as little as you like.
  
  Scoop half of the chicken mixture into a pie plate, top with half of the crumbled cheese. Add the second half of the mixture and the rest of the cheese.
  
  Top with the pie crust and brush on an egg wash. To make the egg wash beat one egg and combine with 1 tbsp. of water.
  
  Bake at 375 degrees until bubbly and crust has browned, approximately 30-35 minutes. I put the pie plate on a baking sheet lined with aluminum foil in case there is any spilling.
  
  Let cool for a few minutes before serving.
  
  Yum, yum! Enjoy!
  Buffalo Chicken Pot Pie
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1 1/2 cups frozen peas and carrots
  1 large stalk of celery, chopped
  2 tbsp. butter
  2 cups cooked chicken, shredded
  1/2 cup flour
  1 1/2 cups chicken broth
  salt and pepper
  onion powder
  1/4 cup half and half
  1/4 – 1/3 cup buffalo wing sauce
  2 tbsp. blue cheese, crumbled
  1 pie crust
  1 egg, beaten
  
  Instructions
  
  Preheat oven to 375 degrees.
  In a large saucepan melt butter over medium heat. Add peas, carrots, and celery and cook for 3-4 minutes while stirring frequently. Add chicken and cook for an additional minute.
  Add flour and stir until absorbed into vegetables and chicken. Cook for 1 minute. Stir in chicken broth and bring to a boil and cook until it begins to thicken, approx. 3-4 minutes.
  Season to taste with salt, pepper, and onion powder.
  Add half and half and boil until it begins to thicken, approx. 3-4 minutes. Stir in buffalo sauce and remove from heat.
  Scoop half of the chicken mixture into a pie plate and top with half of the blue cheese. Repeat with remaining chicken mixture and cheese. Top with pie crust.
  Make an egg wash by combining 1 tbsp. water with the beaten egg. Brush over crust. Bake until bubbly and crust has browned, approx. 30-35 minutes. Let cool slightly before serving.
  Posted in Buffalo Chicken Pot Pie, Dinners, Recipes | Tagged buffalo chicken pot pie, buffalo chicken recipes, chicken pot pie, food blog, food blogger, pot pie recipes, stephanie's slice of life
- Candied Fruit (Tanghulu)
  
  Posted at 4:05 pm by StephMo
  
  Jan 28th
  
  When you candy fruit with this method you are creating a hard crunchy candy shell on the outside of the fruit. You can do this with many different types of fruit, but I chose to candy strawberries. This kind of candied fruit is typically served on wooden skewers, but I wanted to jazz up my cheesecake a little and thought they would be a fun change. The candying really does make the fruit look beautiful and shiny, while adding a sweet crunch!
  
  One thing to keep in mind is the fruit will not stay crunchy for long so these should be made right before you are planning on serving them.
  
  To candy fruit you will need:
  
  2 cups sugar
  
  1 cup water
  
  Strawberries or other fruit
  
  Ice water
  
  Clean and fully dry the fruit. If using strawberries you can keep the stems on if you choose, but I sliced off the tops of the strawberries as I was using them on a dessert as I mentioned earlier.
  
  Combine the sugar and water in a saucepan and bring to a boil. The mixture needs to be at 300 degrees which takes about 5-10 minutes. Once it hits this temperature you can test to see if it is ready by dipping a spoon into the sugar and then immediately into a glass of ice water. It should form a hard candy crust on the spoon.
  
  One thing I learned the hard way is not to allow the sugar to go above 300 degrees because it will start to burn. It got very dark brown and tasted horrible and then became what I believe might be molasses. It was quite a mess lol.
  
  When your sugar is ready dip the fruit into the hot sugar with a wooden skewer and coat evenly, then dip into the ice water immediately and the fruit should have a hard coating. Place them on parchment paper until you are ready to serve them.
  
  These do not stay crunchy very long so do not make these ahead of time as they are best served right away.
  
  Don’t they look pretty?
  
  Posted in Candied Fruit (Tanghulu), Recipes | Tagged candied fruit, candied strawberries, dessert fruit, dessert fruit ideas, dessert fruit recipe, food blog, food blogger, stephanie's slice of life, tanghulu
- DIY Crayon Candle Making Craft
  
  Posted at 9:27 am by StephMo
  
  Jan 28th
  
  These adorable candles are an easy fun craft perfect to do with children. If you are looking to make a properly colored candle, crayons are not the way to color them and you will need to use candle wax dye. However, as far as a craft goes, this is a perfect way to do it. You can be as creative as you want and depending on how much time you want to spend, you can make multiple layers.
  
  For these candles you will need:
  
  Candle wax
  
  Crayons
  
  Mason jars
  
  Candle wicks
  
  Find some crayons that you don’t mind parting with and think of the colors you would like to put together. This is a perfect use for all of those broken crayons you have laying around that the children no longer color with.
  
  For the wax, I use soy wax but you can use whatever candle wax you choose. You can either melt the wax and crayons on the stove as I have, or melt them in the microwave if that is easier. For the stove method, add a small amount of wax to a saucepan along with an unwrapped crayon broken into pieces.
  
  I made two identical small mason jar candles and used about 4 oz. of wax per layer with one crayon for each layer.
  
  The wax and crayon melt very quickly. The color will be streaky as crayons don’t mix perfectly with candle wax.
  
  Take the pan off of the heat and let it cool for a few minutes.
  
  While your wax is cooling anchor the wick to the bottom of the jar. To do this dip the bottom of the wick into the melted wax before placing in the jar. Keep in mind once you pour the hot wax into the jar the wick may move. Be sure to either hold it in place while pouring or use a wick holder which sits on the jar.
  
  Once the wax has cooled for a few minutes you can pour it into the jars. The easiest way to do this is to use a funnel. It not only helps you by not spilling the wax all over your counter, but also helps to keep the wick in place. I’ve tried a few different ways and the funnel was definitely the best option.
  
  Let each layer set for about 30 minutes before repeating the melting process and adding another color.
  
  Once the candles are set trim the wicks with scissors and they are ready to light.
  
  Aren’t they cute!
  
  Posted in Blog Posts, DIY Crayon Candle Making Craft | Tagged blog, blogger, candle making, candle making craft, crafts for children, crafts for kids, crayon candle craft, crayon candles, diy candle craft, diy candles, homemade candles, lifestyle blogger, stephanie's slice of life, using crayons for candles
- DIY Homemade Candles
  
  Posted at 4:06 pm by StephMo
  
  Jan 27th
  
  I am constantly purchasing antique mason jars whenever I see them at estate sales and use them for so many different things. I absolutely love old jars, all kinds of jars actually. I have made snow globes out of antique mason jars, have many decorating my sunporch filled with shells and seaglass that I’ve found, and some on my kitchen window sill helping me root plantings I have cut. As an antique dealer I often use them to sell fun decorative collections of vintage marbles and thread spools. The repurposing possibilities are endless, and I wanted to share another fun use for those fantastic old jars.
  
  Of course you don’t have to use antique jars to make candles, new mason jars will work just as well.
  
  Making your own candles is quite easy, the only somewhat difficult part is calculating the wax to container ratio, and the fragrance to wax ratio. You have to remember that wax is measured by weight and not by volume. What this means is if you have a 3 oz. jar that does not mean you use 3 oz. of wax, you use 2.4 oz . I have included a chart below to help you calculate the measurements.
  
  The first number represents the size of the container by volume, and the second number next to it represents the amount of wax needed by weight.
  
  3 oz. – 2.4 oz.
  
  4 oz. – 3.2 oz.
  
  6 oz. – 4.8 oz.
  
  8 oz. – 6.4 oz.
  
  10 oz. – 8 oz.
  
  And so on.
  
  If you decide to add a scent to the candles, use fragrance oil specifically for candles. As far as the measurements go, I used .5 oz of fragrance oil for 1 lb. of wax, and .75 oz of fragrance oil for 20 oz. of wax and they smelled nice and not too overpowering.
  
  You can also color the candles but you need to use dye specifically for candles. Food coloring or crayons will not work perfectly. I did make some candles with crayons for a fun craft idea, but the crayons don’t blend well with the wax and the colors aren’t as nice they would be with candle dye.
  
  To start you need some candle wax, I purchased 10 lbs. of soy wax.
  
  You will need a scale to measure out the wax. I used a kitchen scale that I had and just scooped the wax onto the scale.
  
  Once the wax is measured, transfer it to a saucepan and melt it on medium heat on your stove. It melts very quickly and easily.
  
  Once the wax is melted stir in the fragrance if you are using one, and remove it from the heat to cool.
  
  While your wax is cooling anchor the wick to the bottom of the jar. To do this you can dip it in the melted wax and stick it to the bottom of the jar. Keep in mind once you pour the hot wax into the jar the wick may move. Be sure to either hold it in place while pouring or use a wick holder which sits on the jar as I have.
  
  Once the wax has cooled for a few minutes you can pour it into the jars. The easiest way to do this is to use a funnel. It not only helps you by not spilling the wax all over your counter, but also helps to keep the wick in place. I tried a few different ways and the funnel was definitely the best option.
  
  Once the candles have set, trim the wicks with scissors.
  
  Now they are ready to burn. I am loving not only the coffee scent, but how it looks in this aqua colored antique jar!
  
  Posted in Blog Posts, Candle Making | Tagged antique mason jar ideas, blog, blogger, candle making, candles, candles in mason jars, diy candles, diy ideas, homemade candles, homemade soy candles, lifestyle blogger, repurposing mason jars, soy candles, stephanie's slice of life
- Ricotta Cheesecake
  
  Posted at 5:08 pm by StephMo
  
  Jan 25th
  Whenever my daughter and I would get coffee at a local coffee shop she would always get a slice of their ricotta cheesecake. There was no crust, just the cheesecake and it was delicious. Of course this became something on our list of items to bake, which we did and it was also delicious. This cheesecake is not your typical cheesecake like the recipe I have shared before which you can find by clicking this link:
  
  https://stephaniessliceoflife.com/category/recipes/cake/chocolate-chip-cheesecake/
  
  The ricotta and lemon juice give it a distinct flavor difference as well as the fact that there isn’t a graham cracker crust.
  
  As you can see my cheesecake unfortunately cracked despite taking all the right steps to prevent cracking. To prevent the cheesecake from cracking you can either wrap the bottom of the springform pan with aluminum foil and place in another pan with about an inch of water in it, or place two 9″ pans of water on the rack below the cheesecake. I chose to do the two pans of water beneath the cheesecake, and I think next time I will try the other method. You also should not open the oven while it is cooking or while it is resting in the oven after it is turned off.
  
  Ingredients:
  
  2 8oz. blocks of cream cheese, softened
  
  16 oz. ricotta cheese
  
  1 1/2 cups sugar
  
  4 eggs
  
  1 tbsp. lemon juice
  
  1 tsp. vanilla
  
  3 tbsp. corn starch
  
  3 tbsp. flour
  
  1/2 cup butter, melted and cooled
  
  16 oz. sour cream
  
  Preheat oven to 350 degrees, and grease a springform pan.
  
  In a large mixing bowl combine the softened cream cheese and the ricotta cheese. Make sure the cream cheese is very soft so that there won’t be lumps. Mine was a little lumpy because my daughter didn’t realize this and the cream cheese was just not quite soft enough.
  
  Add the sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well.
  
  Stir in the sour cream until just combined, and pour into the springform pan.
  
  Right as you are about to place the cheesecake in the oven reduce the heat to 325 degrees. Place in the oven along with pans of water, or inside a pan of water as mentioned earlier.
  
  Bake for 1 1/2 hours without opening the oven. Shut off the oven but do not remove the cheesecake, keep it in the oven for an additional 2 hours also without opening the oven.
  
  Cool on the counter for another 1-2 hours before refrigerating. Refrigerate overnight before eating.
  
  The next day remove the springform part of the pan and it is ready to eat! You can eat it plain or with your choice of topping.
  
  I was going to mix some sugar with sliced strawberries to make a topping but we decided to play around with the strawberries a little and make Tanghulu strawberries, which are candied strawberries. You can see that the strawberries look glossier than normal. I also decided to shave some chocolate on top to somewhat hide the large crack.
  
  So yummy! Enjoy!
  Ricotta Cheesecake
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  16 oz. cream Cheese, softened
  16 oz. ricotta cheese
  1 1/2 cups sugar
  4 eggs
  1 tbsp. lemon juice
  1 tsp. vanilla
  3 tbsp. corn starch
  3 tbsp. flour
  1/2 cup butter, melted and cooled
  16 oz. sour cream
  
  Instructions
  
  Preheat oven to 350 degrees. Grease a springform pan.
  Combine the softened cream cheese and ricotta cheese in a large mixing bowl.
  Add sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well. Add sour cream until just mixed, do not over mix.
  Pour into the springform pan. Reduce heat to 325 degrees when putting in the oven and bake for 1 1/2 hours. Do not open oven. Shut off the oven but keep inside for an additional 2 hours, also without opening the oven.
  Cool on the counter for 1-2 hours, then refrigerate overnight before eating.
  Posted in Cakes, Recipes, Ricotta Cheesecake | Tagged cheesecake, cheesecake recipe, dessert recipes, food blog, food blogger, ricotta cheesecake, ricotta cheesecake recipe, stephanie's slice of life
- Prosciutto Lamb Burgers
  
  Posted at 11:29 am by StephMo
  
  Jan 20th
  Often when I am taking pictures for my Blog I am actually cooking dinner for my family. When these burgers were done my family was sitting patiently at the table waiting for them to be served. I quickly snapped a few pictures of the burger before handing them off and not realizing how strange the colors look on the blue plate. Ugh. By the time I realized it the burgers were long gone, so I apologize if they look a little off. I am not a chef with a commercial kitchen and a camera crew, I am just a woman with an iPhone sharing my favorite recipes.
  
  Now let’s talk about this burger. It is so good! The prosciutto gets a wonderful crisp texture and the flavors are fantastic together. I used to use balsamic vinegar, but I have become a huge fan of balsamic glaze. If you have never tried it, I highly recommend getting some the next time you are at the grocery store. These burgers are very easy to make, and look and taste impressive.
  
  Ingredients:
  
  1 lb. ground lamb
  
  1/2 cup plain breadcrumbs
  
  1 tbsp. parsley
  
  1 egg, beaten
  
  2 tbsp. milk
  
  1/2 cup grated parmesan cheese
  
  1/2 tsp. salt
  
  1/2 tsp. pepper
  
  1/4 lb. sliced prosciutto
  
  1-2 tomatoes, sliced
  
  Basil
  
  Olive oil
  
  Balsamic vinegar or glaze
  
  Mix together the breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl.
  
  Add the ground lamb and mix well.
  
  Shape into four burgers and wrap each with prosciutto.
  
  Heat about 1 tbsp. of olive oil in a large frying pan. Add the burgers and cook for approx. 6-8 minutes on each side until cooked through.
  
  Look how good that prosciutto looks!
  
  Serve topped with slices of tomatoes and fresh basil. Drizzle with olive oil and either balsamic vinegar or balsamic glaze.
  
  Delicious!
  Prosciutto Lamb Burgers
  
  Print Recipe Pin Recipe
  
  Servings 4
  
  Ingredients
  
  1 lb. ground lamb
  1/4 lb. sliced prosciutto
  1/2 cup plain breadcrumbs
  1 tbsp. parsley
  1 egg, beaten
  2 tbsp. milk
  1/2 cup grated parmesan cheese
  1/2 tsp. salt
  1/2 tsp. pepper
  olive oil
  balsamic vinegar or glaze
  1-2 tomatoes
  basil
  
  Instructions
  
  Heat 1 tbsp. olive oil in a large frying pan over medium heat.
  Combine breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl. Add lamb and mix well.
  Shape into four burgers and wrap each with prosciutto.
  Cook in pan for approx. 6-8 per side until meat is cooked through.
  Serve topped with tomato slices and basil. Drizzle with olive oil and balsamic vinegar or glaze.
  Posted in Dinners, Prosciutto Lamb Burgers, Recipes | Tagged food blog, food blogger, lamb burgers, lamb recipes, prosciutto lamb burger recipe, prosciutto lamb burgers, stephanie's slice of life
- Zucchini Bread
  
  Posted at 1:46 pm by StephMo
  
  Jan 19th
  This recipe makes such a moist delicious spice bread perfect with an afternoon tea or coffee. The bread forms its own little crust of sorts which adds to its wonderful flavor. This is one of those foods I tell myself is technically healthy because it contains a vegetable. Or a fruit actually? I am not really sure where zucchini falls to be honest but it my world I consider this health food lol.
  
  An added bonus to this delicious recipe is that it makes 2 loaves. I just love when a recipe makes two loaves, it is so great to have the extra loaf without the extra work isn’t it?
  
  Ingredients:
  
  3 cups flour
  
  1 tsp. baking powder
  
  1 tsp. baking soda
  
  1 tsp. salt
  
  3 tsp. cinnamon
  
  3 eggs
  
  1 cup vegetable oil
  
  2 1/4 cups sugar
  
  3 tsp. vanilla
  
  2 cups grated zucchini
  
  Preheat oven to 325 degrees. Grease and flour two loaf pans.
  
  Grate the zucchini with the skin on and set aside. I didn’t measure but you want about 2 cups. Do not drain the zucchini as the moisture is needed for the bread.
  
  Sift together all of the dry ingredients in a small mixing bowl, set aside.
  
  Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.
  
  Mix in the dry ingredients.
  
  You will get quite the arm workout mixing these ingredients together before adding the zucchini.
  
  Add the zucchini and mix well. Divide the mixture evenly between the two pans and bake for 40-60 minutes or until toothpick comes out clean.
  
  Cool in the pans for 20 minutes before transferring to wire racks.
  
  Enjoy!
  Zucchini Bread
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  3 cups flour
  1 tsp. baking powder
  1 tsp. baking soda
  1 tsp. salt
  3 tsp. cinnamon
  3 eggs
  1 cup vegetable oil
  2 1/4 cups sugar
  3 tsp. vanilla extract
  2 cups grated zucchini
  
  Instructions
  
  Preheat oven to 325 degrees.
  Grease and flour two loaf pans.
  Sift together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl and set aside.
  Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.
  Add the wet ingredients to the dry ingredients and mix well.
  Add the grated zucchini and mix well.
  Divide evenly between the two loaf pans and bake for 40-60 minutes or until inserted toothpick comes out clean.
  Cool for 20 minutes in the pans before transferring to a wire rack.
  Posted in Breads, Recipes, Zucchini Bread | Tagged food blog, food blogger, stephanie's slice of life, zucchini bread, zucchini bread recipe, zucchini loaf bread
- Baked Pork and Apples
  
  Posted at 9:34 am by StephMo
  
  Jan 18th
  Pork and apples are two flavors that go hand in hand. Growing up my mother would always serve pork chops with applesauce, wasn’t there even a Brady Bunch episode about that? I think I’m dating myself. Anyway, if pork with applesauce goes together then why not pork with apple slices. I personally like having a nice chunk of cinnamon sugar apple along with my bite of pork.
  
  I typically use boneless pork chops, but today I had a pork tenderloin in the house and decided to use that cut into slices. You can also use bone-in pork chops if you prefer as well. The preparation is the same but the cooking time will vary.
  
  Ingredients:
  
  Pork tenderloin or chops
  
  1 tbsp. butter
  
  3-4 apples, peeled and sliced
  
  Brown sugar
  
  Cinnamon
  
  Salt and pepper
  
  Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. After one side has browned flip and brown the other side, it only takes a few minutes. You aren’t trying to cook the pork through, just to give it a quick browning before baking.
  
  While the pork is cooking peel and slice the apples and place in a greased baking dish.
  
  Mix together the brown sugar and cinnamon. I didn’t have that many apples so I think I may have used about 2 tbsp. of sugar, maybe a little more, and 1/2 tsp. cinnamon. I purchased four apples for this meal but apparently never informed my family the apples were for me. At least they are eating fruit lol.
  
  Sprinkle evenly over the apples.
  
  Top with the browned pork and cover with aluminum foil.
  
  Bake at 350 degrees until pork is done, which is when the meat is at 145-150 degrees. These thin slices of tenderloin took about a half hour, but when I have used boneless pork chops it has taken a little longer. I don’t cook bone in pork but I believe that may be even longer.
  
  Sometimes I serve with mashed potatoes or mashed cauliflower, or brussels sprouts. You can serve with whatever you wish! Enjoy!
  Baked Pork and Apples
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  Pork tenderloin or chops
  1 tbsp Butter
  Salt and Pepper
  4 Apples
  Brown Sugar
  Cinnamon
  
  Instructions
  
  Preheat oven to 350 degrees.
  Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. Brown each side.
  Peel and slice the apples and place in a greased baking dish. Sprinkle with brown sugar/cinnamon mixture. For four apples use approx. 1/4 cup brown sugar mixed with 1 tsp. cinnamon.
  Top apples with browned pork and cover with aluminum foil.
  Bake until meat temperature reaches 145-150 degrees. Tenderloin slices take approx. 30 minutes while other cuts of pork may take longer.
  Posted in Baked Pork and Apples, Dinners, Recipes | Tagged baked pork chops, baked pork chops and apples, dinner recipes, food blog, food blogger, pork chop recipe, pork chops, pork chops and apples, stephanie's slice of life
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