Friday, March 15, 2013

Raspberry Fluff

I got this recipe off of Martha Stewart.  She's one smart cooking coming up with something so quick and easy.  And it is so light and airy, it won't be hard on your stomach after dinner.  Plus, I bet this would be great on a hot summer day.  It is incredibly refreshing.  My favorite part of this dessert is the raspberries.  They just 'pop' with flavor.  Ahh, I wish I had some now.

Raspberry Fluff

Adapted from a recipe found on Martha Stewart

Prep Time:10 minutes Total Time:10 minutes Yield: 6 servings

Ingredients You'll Need:

  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • salt
  • 2 1/2 cups cold heavy cream
  • 1/3 cup confectioners' sugar
  • 4 teaspoons lemon juice


  • In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a cheese cloth or a fine mesh sieve into a medium bowl, pressing on solids (discard seeds). You want to get rid of as many as you can.  
  • In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. 

For this picture, we froze the fluff in the freezer for 2 hours.  We wanted to see if the profile changed for it if it's frozen.  The whipping cream becomes almost like a firm ice cream, but the flavors are still there.  It wasn't as light and airy as it is 'fresh' but it's still good.

Wednesday, March 13, 2013

Spaghetti Bake

When Stacy made this, I have to admit I was excited.  I mean.  It's spaghetti.  Baked.  All that ooey gooey cheese just waved at me from the casserole dish and I was so happy.  I admit it.  I love cheese.  And it definitely went well in this dish.

Spaghetti Bake

Adapted from a recipe found at: Southern Bite

Ingredients You'll Need:

  • 8 oz angel hair spaghetti
  • 1 pound ground turkey
  • 1 onion, diced
  • 24 oz jar spaghetti sauce
  • 8 oz cream cheese 
  • 2 tablespoons 2% milk
  • 1/2 teaspoon garlic powder
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 cups chopped green and red bell peppers
  • 2 tablespoons butter


  • Cook spaghetti according to package directions and drain.
  • Saute onions, bell peppers, and butter over medium heat.  Set aside.  Using the same skillet cook the turkey until browned.
  • Return bell peppers and onions to pan and add spaghetti sauce. Bring to a simmer.
  • In another small bowl, combine cream cheese, milk, and garlic powder. (You may need to add water to this mixture if it is too thick.  Just add a teaspoon at a time until it reaches your desired consistency.)
  • Spray a 9X13 baking dish with cooking spray and layer noodles, then cream cheese mixture, then meat sauce. Top with mozzarella and bake at 350 degrees F 30 minutes or until cheese is melted.

Hello, Cheese.  Where have you been all my life? ;)

I loved this stuff.  Usually I try not to go back a second time, but I had to make an exception for this.  It was that good!  Enjoy xoxo

Monday, March 11, 2013

Crock Pot Chicken Soup

We've had the "Sickie Faerie"  visiting our home the last week or so.  It's been so long since any of us were sick I'd forgotten how awful it can be.  First Stacy had a stomach virus of Exorcist proportions and then poor Dad is fighting off a cold that came out of nowhere.  I blame the weather, even though that's supposed to be an old wives tale.  It has been awfully weird in Oklahoma though.  Above normal temperatures, then below, then cold and rainy. Blah, it needs to make up its mind.

Which brings me to this soup.  It's so comforting.  Chicken soup is proven to help those feeling unwell get back on their feet again.  Something about the chicken.  It's just so good.  Not that you have to be sick to eat this, but who doesn't love homemade chicken soup when they feel bad? 

Crock Pot Chicken Soup


  • 2 boneless, skinless chicken breasts (I use frozen)
  • 4 carrots, chopped
  • 3 celery, chopped
  • 1 medium onion, chopped
  • 2 teaspoons garlic, minced
  • 2 bay leaves
  • pinch of  salt and black pepper
  • 1 cup alphabet pasta 
  • 2 Tablespoons parsley
  • 6 cups chicken broth


  • In a slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, chicken broth, salt, parsley  and pepper.
  • Cook, covered, until the chicken is cooked through, on high for 5 hours or on low for 8 hours. 
  • About thirty minutes before serving, transfer the chicken to a bowl. Shred the chicken.  Remove and discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta and chicken to the slow cooker, cover, and cook until tender, about 30 minutes.

Enjoy your soup!  This soup is to be made with L-O-V-E for your loved ones =) .


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