CopyCat Chic-fil-A Sauce

I know what you're thinking.  Chic-fil-A sauce with a picture of grape tomatoes isn't exactly what most people use this sauce for.  I didn't make it for tomatoes, in fact I made it to dip french fries in, and we did.  But I had some leftover and no chicken nuggets on hand, and no more french fries so I tried tomatoes.  I'm telling you, I fell in love with the combination.  I couldn't stop eating it with the little sweet grape tomatoes. I really know how to make a healthy food unhealthy don't I?

Some of you might not even know what Chick-fil-A is....sorry about that.  It's a fast food place found here in the South mostly but they are making their way North. They only serve chicken for meat options.  They are closed on Sunday's.  I like that.

I haven't tried the nuggets that go along with this recipe for the sauce, but she was right on with the sauce so I'm sure the nuggets would be delish as well.

CopyCat Chick-fil-A Sauce

From Table for Two

Ingredients

• 1/2 cup mayonnaise
• 2 Tbsp mustard
• 1/2 tsp garlic powder
• 1 Tbsp vinegar
• 2 Tbsp honey
• salt and pepper

Cooking Directions

1. Combine all the ingredients and mix until smooth.

Chocolate Valentine's Cakes

These little hearts are a result of my daughter's preschool having a Valentine's Day party today.  I was given free range to make something special for them.  My husband helped me come up with this little dessert. My daughter helped me put them together so it was a family project last night and I think they turned out so cute. 

I made a sheet cake from Pioneer Woman.  She dubs it the best sheet cake and I whole heartily agree. So moist and tender with a wonderful chocolate flavor that won't overpower.  I'll be making this one again soon.  Plus, I usually make sheet cakes in my 9x13 inch casserole dish but this one was made in a jelly roll pan and I loved it!

I cut hearts in the cooled cake with a cookie cutter.  Then I piped frosting around the edge (of the bottom side of the cake) filled it in with strawberry jam and sandwiched it with another cake. 

Then sprinkles around the edge. 

I made some with strawberry jam and some with all frosting.  Then I made some that weren't a sandwich at all and instead were just a little heart shaped cake with frosting on top. My daughter loved the one's that weren't a sandwich and were just cake and frosting.

I didn't change anything about the two recipes I used so I'll just link you to them.  Nobody can beat The Pioneer Woman's photography so why even try.

Happy Valentines Day....tomorrow.  We're celebrating today because my hubs will be out of town tomorrow.  It's confusing.

The Best Chocolate Sheet Cake. Ever. 

Decorator Frosting

Fruit-Filled Heart Puffs

For Valentine's Day I decided to make something very simple and yet unmistakably Valentine-y. I was very pleased with how well these turned out.  To make them even easier you could use a canned pie filling. Not only are these totally delicious but they are super simple. 

For Valentine's Day you want to be with your loved one, NOT stuck in the kitchen!

I used a heart shaped cookie cutter but if you don't have one you can use any non-holiday shape or even a biscuit cutter. 

They bake up all golden and crispy on the outside.  This heart looks like it's bleeding a little, don't worry that is no reflection on any actual relationship status. :)

I drizzled mine with chocolate but you could also make a quick glaze of confectioner's sugar and milk and do it that way.

Let cool completely before eating.  Less oozing that way. Happy Valentine's Day everyone! 

Fruit-Filled Heart Puffs

Ingredients

• 1 box puff pastry, unthawed for 40 minutes.
• 1 cup fruit - fresh, frozen, or canned - petite diced
• 1 bar good chocolate
• sugar, for sprinkling (turbinado works best)
• 1 large egg, for egg wash (optional)

Cooking Directions

1. Heat the oven to 400 degrees.
2. Cut the thawed puff pastry with a heart shaped cookie cutter. Make sure to cut an even number so you have one top and one bottom.
3. Line a cookie sheet with parchment paper.
4. Lay and even number of cut out puff pastry shapes on the parchment paper.
5. place small scoop of fruit in the middle of the dough shape, leaving space around the edges.
6. Cut some small chocolate shavings or pieces and place on top of the fruit.
7. Cover the fruit with the additional puff pastry cut outs and crimp the edges with a fork.
8. Combine the egg with 1 Tbsp of water and mix well. Brush some of the egg wash over the tops of each pastry puff and sprinkle with sugar.
9. Bake for about 15-17 minutes or until golden brown.
10. Let cool for about 5 minutes before removing to a cooling rack.
11. While the pastries are cooling, use a double boiler to melt the remaining chocolate. Drizzle the tops of each pastry with the melted chocolate and let cool completely.

Vegetable-Cod Soup

As part of our attempts to eat healthier from now on I have started making a bunch of different soups.  Soup  a great way to get in a bunch of vegetables that you might not otherwise get.  Kale is a new one for me. Well relatively new that is.  I've been using it in smoothies for a couple of months but I'd like to try it in some other forms too.  If anyone has any great recipes for kale please send them my way.

In addition to kale, we've been trying to eat fish at least once a week.  This soup was a hit because it incorporated a bunch of different veggies and cod too.  Use whatever vegetables you have in your freezer, pantry or refrigerator, it'll be great!

This recipe makes enough for about 4 oversized bowls (like the one's above).

The great thing about soup is you can flavor it up just how you like it.  If you like it spicy just add the hot sauce right on in.  If you don't like spice but sort of dig that slight vinegar taste that hot sauce adds just add in a tsp or two of vinegar.  Easy peasy.

Vegetable-Cod Soup

Ingredients

• 1 medium onion, diced
• 2 medium carrots, sliced or diced
• 2 Tbsp olive oil
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 can diced tomatoes
• 1 container (32 ounces) vegetable or chicken broth
• 1/2 small bunch kale, stems removed and leaves roughly cut
• 1 pound cod fillets, cut into 1" cubes
• salt and pepper to taste
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 tsp dried rosemary
• hot sauce, to taste

Cooking Directions

1. In a large dutch oven or stock pot drizzle the oil and add the onions and carrots. Cook over medium to medium low heat until the carrots begin to soften (about 5 minutes).
2. Next add the frozen corn and green beans and cook for about 3 minutes.
3. Add the can of tomatoes and the broth. Add all of the dry spices and stir well.
4. Bring to a boil and then turn to simmer. Cook for about 20 - 30 minutes.
5. Add the kale and let wilt slightly, about 5 minutes.
6. Add the fish cubes and cook for about 5 more minutes until the fish begins to flake easily.
7. Serve immediately with some hot sauce.

Banoffe "Danger" Pie

There's something you should know.  I have a whole bunch of recipes that I made months ago and haven't had a change to post yet.  I'm eating healthier these days but I am certainly fond of the recipes I have in my draft folder, like this one.  

This is another Pinterest find and if you're a banana lover this one can't be beat.  If you're both a banana lover AND a caramel lover it will send you right over the edge.  In addition to making this fantastic pie you will also learn the art of making caramel in a can.  Everyone should know how to make caramel in a can, perfect for those a little timid of making caramel the old fashioned way. 

Make a simple graham cracker crust or just go buy one already made. 

Slather the banana's in the delicious caramel you made in a can. 

Top with whipped cream and garnish with chocolate shavings.

 So simple and easy.

Maybe not the prettiest pie when put onto a plate but delicious none the less.

Banoffee "Danger" Pie

Recipe from Brooklyn Limestone

Ingredients

• 3 banana's
• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 package graham crackers
• 1 stick butter, melted
• 1/4 cup sugar
• 1 small piece of chocolate (optional for garnish)

Cooking Directions

1. The "toffee" portion of this recipe will need to be made about 3 hours before the rest of the pie. Take the label off the can of sweetened condensed milk. Place the unopened can in a large pot of water that goes well beyond the top of the can. Bring the water to a boil and keep boiling for 2 1/2 hours. Make sure the water is always well above the top of the can. After 2 1/2 hours, let cool. This portion of the recipe can be done way ahead of time, even up to a month ahead of time.
2. Use a food processor (or put the crackers in a zip lock bag and smash em) to grind up the graham crackers, then melt the butter and stir into the crumbs so they are all wet. Press the crumbs into a pie plate.
3. Slice the banana's into the bottom of the pie on top of the graham cracker crust.
4. Top the banana's with the toffee mixture and spread over them so they are fully covered.
5. To make the whipped cream, pour the cold heavy whipping cream into the bowl of your stand mixer, add the sugar and mix on high until the cream is holding it's shape. Then spread over the top of the toffee.
6. Grate a small piece of chocolate over the top of the whipped cream and refrigerate at least two hours.

Chewy Granola Bars

Boy I'm getting a late start today.....sorry!

So I have this granola bar tagged as "healthy".  Here's what makes it healthy, it's got whole grains (oats) and no preservatives or corn syrup.  Is it diet food? Not really.  It does have sugar and of course chocolate but if your kids are eating store bought granola bars anyway then this is a MUCH butter alternative.

I let my daughter and her friend help me out by pressing the mini chocolate chips into the top of the granola.  I love this age where they are so anxious to help and so proud of themselves when they see how it turns out.  Very gratifying.

I loved the taste and texture of these granola bars.  They are soft and sort of fell apart a little bit but I think that's because I used rolled oats (I chopped them up a bit) because I didn't have any quick oats.  I will be trying this one again with quick oats to see if they hold together a little better.  Honestly, if my daughter could have just eaten them with a spoon she would have been just as happy.  Big hit with the kids!  The honey flavor is a nice background and whatever you do don't leave out the rice cereal because it adds the perfect crunch!  Love these!

Chewy Granola Bars

Recipe from Mel's Kitchen Cafe

Ingredients

• 2 cups quick oats
• 1 cup rice cereal
• 1/4 cup honey
• 1/4 cup brown sugar
• 4 Tbsp butter
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips

Cooking Directions

1. In a medium sized bowl, mix the oats and the rice cereal together.
2. Spray a 9x12 inch pan with non-stick spray.
3. Use a small sauce pan to melt the butter, brown sugar and honey together. Simmer for 2 minutes at a low boil.
4. Remove from the heat and add the vanilla extract, mix well.
5. Pour the hot liquid into the bowl with the oats and cereal and mix well.
6. Use a spatula to press the mix into the prepared dish. Press down firmly.
7. Top with the mini chocolate chips and press into the mixture (or you don't have to).
8. Cut into squares. Store at room temperature in a sealed container for 2-3 days.

Game Day Favorites

Here are some favorite game time appetizers and dishes that your crown will love!  I hope whichever team you're rooting for wins!  My team is out but I think I'll root for the 49ers even though It doesn't really matter to me which team wins, it's all about the food anyway.

Bacon Wrapped Little Smokies

Baked Buffalo Wings

Buffalo Chicken Bites

Baked Crab Rangoon

Marshmallow Caramel Corn

Crab Rangoon Dip

Kristi's Dip

Pepperoncini Shrimp

Caramel Chocolate Shortbread Bars

Salt and Vinegar Roasted Chickpeas

Basic Deviled Eggs

Have a great weekend!