Category Archives: Recipes by Jenn

Creamy Garlic Brussels Sprouts

Check out this side dish! I was not always a big lover of brussels sprouts, but it turns out, I just needed to add cheese! This recipe is one that I came up with when I needed to add greens to my diet and all I had on hand were brussels sprouts, so I did my best to create something worth eating. Now I make this recipe at least once a week with a simple chicken entrée.

Check out my personal recipe:

Creamy Garlic Brussels Sprouts

INGREDIENTS
12 oz bag or 20 halved fresh Brussels Sprouts (Can also use frozen, just steam first)
2 Tbsp Olive Oil
½ cup water
2 oz white wine
¼ cup heavy cream
2 tbsp butter
½ cup grated parmesan
3 tbsp minced garlic
¼ cup shredded mozzarella

INSTRUCTIONS

  • Pour olive oil in a skillet and heat on medium.
  • Add in brussels sprouts and stir, coating each one in olive oil. Heat and stir occasionally until browned slightly.
  • Add water and cover for 5 minutes
  • Pour in wine and mix gently, then cover for 2-3 minutes until wine is mostly absorbed.
  • Add cream and butter stirring constantly until thickened and to make sure they do not stick to the skillet.
  • Sprinkle in parmesan and garlic as you stir to keep from sticking, turn off heat once parmesan and garlic are fully integrated.
  • Pour mixture into baking dish and set broiler on high.
  • Top with mozzarella, evenly
  • Broil for 3-4 minutes or until mozzarella has browned.
  • Enjoy!


NUTRITION (Serves 4)
Calories: 274cal | Carbohydrates: 10g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium:250mg | Potassium: 379mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50% | Vitamin C: 2%| Iron: 2%| Calcium: 49%

 

Candy filled Fudge Brownies

Happy Halloween! I would like to share one of my favorite recipes to make for people. This brownie recipe is extremely easy and you can put whatever you want in them to make them more decadent. Do you have too much candy in your house and want to get rid of it? Put them in these super fudgy brownies and celebrate!

Candy Filled Fudge Brownies

INGREDIENTS
2 ¼ cups sugar
2 sticks of butter
2 Tbsp vegetable oil
4 eggs
2 Tbsp vanilla (optional, I prefer without)
1 cup flour
1 cup unsweetened cocoa
½ Tsp salt
2 cups fun size candy (I used reeses cups, hershey bars, twix, snickers, and m&ms)

INSTRUCTIONS

  • Preheat oven to 350℉ 
  • Melt butter and pour into a mixing bowl, add vegetable oil and sugar. Mix for 1 minute.
  • Add eggs one at a time, waiting until fully incorporated before adding the next one. Add vanilla if using. 
  • Whip for 1-2 minutes. It should look similar to a pale yellow whipped cream.
  • Add flour, cocoa, and salt then fold into mixture until fully combined. Do not overmix.
  • Pour half of the batter into a greased 9×13 pan, spreading to all edges of the pan, then add half of the candy. (I like to cut up the longer pieces before adding.)
  • Pour the rest of the batter on top and the rest of the candy too. 
  • Bake in preheated oven for 30 minutes.
  • Let cool before cutting into squares.
  • Happy Halloween!


 

Pineapple Cherry Cupcakes

As you know, I love crafting to relieve stress (and seeing other people’s crafts too!) but I also LOVE baking. Nothing relaxes me more than going into the kitchen and making something sweet for my family and friends.

Check out my personal recipe:

Pineapple Cherry Cupcakes

INGREDIENTS
2 cups sugar
¾ cup vegetable oil
3 eggs
2 ¾ cup flour
1 Tbsp baking powder
1 Tsp salt
2 Tbsp vanilla extract
½ cup whole milk
20 oz can pineapple pieces in 100% pineapple juice
16 oz jar of maraschino cherries
Frosting:
1 block cream cheese (8oz)- softened
9 cups confectioners sugar
pineapple pieces leftover from cake- pureed

INSTRUCTIONS

  • Preheat oven to 350℉
  • Combine flour, salt and baking soda in a small bowl.
  • In a mixing bowl or stand mixer, whisk together sugar and vegetable oil.
  • Once combined add eggs one at a time and then the vanilla extract to the sugar mixture.
  • Slowly add flour mixture until the dough has thickened.
  • Open pineapple bits and pour all juice into a measuring cup, you should get about 1/2 a cup, pour this into the cake mixture and whisk slowly.
  • Add 1/2 cup of milk whisking until cake batter is smooth and add 1 cup of pineapple pieces.
  • Count out 12 maraschino cherries, placing them aside to put on top after cupcakes are frosted.
  • Take remaining cherries and puree them in blender or magic bullet for a few seconds, they should have a slight chunky consistency.
  • Pour cake batter into lined cupcake pans and spoon 1 tsp of the cherry mixture into each cup. (I also top with more cake batter to cover cherries but you don’t have to. )
  • Bake in Preheated oven for 15-20 minutes.

Make Frosting:

  • Take the remaining pineapple pieces and puree.
  • Use a stand mixer to whip cream cheese, then add in 1/4-1/2 of the pineapple puree. (add in less if you want a stiffer icing)
  • Whip cream cheese pineapple mixture until smooth (there will be some bumps from pineapple)
  • Add confectioners sugar 3 cups at a time until smooth.
  • Frost and top with 1/2 maraschino cherry.
  • Eat and enjoy!


NUTRITION
Calories: 448cal | Carbohydrates: 84g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium:200mg | Potassium: 62mg | Fiber: 1g | Sugar: 71g | Vitamin A: 40% | Vitamin C: 11% | Calcium: 48%

 

My Version of Shepherd’s Pie

There is nothing better than cooking a meal for your family and seeing the resounding pleasure from taking bite after bite. One of my favorite things to make that is always a hit is my version of Shepherd’s Pie. If you decide to make this one and don’t have the exact amount of a needed ingredients that is okay, sometimes I omit the corn, use tomato sauce instead of tomato paste, use turkey instead of beef. It always tastes good, so have fun with it!

Check out my personal recipe:

Shepherd’s Pie

INGREDIENTS
2lbs Ground Beef
½ Cup Red Wine (use more or less depending on taste)
1/3 Cup Worcestershire sauce
2 Tbsp Garlic Powder
¼ Cup Tomato Paste (Or ½ cup tomato sauce)
½ cup water
1 Packet Brown Gravy Mix
1 8oz bag of frozen peas and carrots (OR 15oz can of mixed or ½ 15oz can of each)
1 8oz bag of frozen corn (OR 15oz can)
2 Packets of Instant Mashed Potatoes OR 4 Cups of any mashed potatoes
¼ Cup Grated Parmesan Cheese
1 Cup Shredded Cheddar Cheese

INSTRUCTIONS

  • Place beef in a skillet with garlic powder, fully cook and drain.
  • Add in wine, Worcestershire sauce, and tomato paste, mixing together until tomato paste has been fully incorporated.
  • Add ¼ cup water and cover for two minutes or until boiling.
  • Sprinkle brown gravy packet in, mixing constantly until combined.
  • Add in all vegetables and the rest of the water, mix together and cover again.
  • Simmer on medium low for ten minutes.
  • Make mashed potatoes while you wait and add in parmesan cheese after they are made.
  • Pour beef mixture into 9×13 pan
  • Scoop mashed potatoes and place over top of beef mixture, smooth potatoes to fit the entire pan.
  • Sprinkle cheddar cheese evenly on top of the potatoes.
  • Place the pan in the oven and broil on high for 5-10 minutes or until cheddar is browned.
  • Serve immediately.


NUTRITION (Serves 8)
Calories: 594cal | Carbohydrates: 35g | Protein: 32g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium:804mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12% | Vitamin C: 21%| Iron: 27%| Calcium: 20%

 

Vanilla Cupcakes

As you know, I love crafting to relieve stress (and seeing other people’s crafts too!) but I also LOVE baking. Nothing relaxes me more than going into the kitchen and making something sweet for my family and friends.

Check out my personal recipe:

Simple Vanilla Cupcakes

My step-daughter eating one of my vanilla cupcakes

INGREDIENTS
2 Cups Sugar
¾ Cup Vegetable Oil
3 Eggs
2 ¾ Cup Flour
1 Tbsp Baking Powder
1 Tsp Salt
2 Tbsp Vanilla Extract
1 Cup Whole Milk
1 pkg Vanilla Pudding Mix (optional)
Frosting:
1 Stick Butter- softened
6 cups Confectioners Sugar
1 Tbsp Vanilla
1-2 Tbsp Milk

INSTRUCTIONS

  • Preheat oven to 350℉
  • Combine flour, salt and baking soda in a small bowl. (Add pudding mix as well if using)
  • In a mixing bowl or stand mixer, whisk together sugar and vegetable oil.
  • Once combined add eggs one at a time and then the vanilla extract to the sugar mixture.
  • Slowly add flour mixture until the dough is very thick.
  • Pour milk in ¼ cup at a time and whisk/use the stand mixer until smooth. Do not over whisk.
  • Bake in Preheated oven for 15-20 minutes. (My oven takes 15 minutes but other ovens I have used take longer)

Make Frosting:

  • Use a stand mixer to cream butter. (You can use a whisk and bowl too, it just takes a lot longer)
  • Add confectioners sugar slowly while mixing butter on the lowest setting.
  • Add vanilla while still mixing.
  • Consistency should be between thick or crumbly, add milk 1 Tbsp at a time.
  • Stop adding milk once you reach the consistency that you desire.
  • Frost and eat!


NUTRITION
Calories: 349cal | Carbohydrates: 58g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium:173mg | Potassium: 28mg | Fiber: .5g | Sugar: 46g | Vitamin A: 43% | Calcium: 40%

With Pudding

Calories: 352cal | Carbohydrates: 59g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium:186mg | Potassium: 28mg | Fiber: .5g | Sugar: 47g | Vitamin A: 43% | Calcium: 40%