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Two sisters spending time together in the kitchen...


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Wednesday, January 23, 2013

Delicious Icing

I used our white cake icing this weekend when making these cupcakes for a church fellowship dinner. If you haven't tried this amazing recipe, try it HERE!

{Note-I used 1 tsp.of almond extract instead of just 1/4 tsp.}

Wednesday, January 16, 2013

Seviche-Style Shrimp Tacos



2 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas


Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Happy Munching,

Thai Chicken Pizza

We love pizza.  We love Thai food.  Putting the two together just sounds delicious!  And it is.  We hope you enjoy this recipe as much as our family does.  The key ingredient is the peanut sauce.  It is sold with the oriental foods in the grocery store.  Be generous with the sauce!  And be prepared to have a new favorite pizza.


10-ounces boneless, skinless chicken, cut into cubes
bottled peanut sauce
2 cups shredded mozzarella cheese
2 pizza crusts
1 T. olive oil
4 green onions, chopped
1/2 cup bean sprouts
1/4 cup shredded carrots
chopped cilantro, to taste (optional)
2 T. chopped roasted peanuts (optional)


Prepare dough for 2 (9-inch) pizzas.  Preheat oven to 500 degrees.
In a small skillet, saute chicken in olive oil over medium-high heat, stirring until just cooked, 5 to 6 minutes.  Chill in refrigerator.
Coat chicken with 1/4 cup peanut sauce.  Set aside.
Using a large spoon, spread 1/4 cup peanut sauce over surface of 1 round of dough to perimeter. 
Cover with 3/4 cup shredded mozzarella.
Distribute half of chicken pieces evenly over cheese, followed by half the onion, bean sprouts, and carrots.
Sprinkle an additional 1/4 cup mozzarella over toppings.  Top with 1 T. chopped peanuts and chopped cilantro. (optional).
Repeat with second dough.
Bake pizzas until cheese at center is bubbly, about 9-10 minutes.

Happy munching!

Broccoli Cheese Soup

This is the perfect soup to serve on a cold day.  It's also scrumptious any other time of the year!  Enjoy with some homemade bread, a sandwich, crackers, or just by itself.  Be sure not to skimp on the cheese!


3 cups water
1 T. chicken base
14 oz. broccoli cuts, frozen
1/3 cup diced onion
1/3 cup butter
1/2 cup flour
3 cups milk, warmed
1-1/2 cups (6 oz.) cheddar cheese
3/4 tsp. salt
3/4 tsp. seasoned salt
1/8 tsp. coarse pepper
1 pinch nutmeg


 Heat water in saucepan.  Add chicken base and whisk to dissolve.  Add salts, pepper, and nutmeg.
Bring to a boil.  Reduce heat to low.
Add broccoli cuts and onion and simmer for 10 minutes or until vegetables are very tender.
Melt butter in separate saucepan.  Add flour to butter, whisking to combine.
Add to broccoli mixture.  Whisk until smooth.
Add milk to soup.  Increase heat to high and bring to a boil.  
Immediately decrease heat.  Simmer for 2 minutes.
Remove from heat and add cheddar cheese.  Stir CONTINUOUSLY (this is important!  Otherwise the cheese will stick to the bottom of the pan) until cheese is melted.
Fill up and warm your tummy.

Happy munching!