Friday, September 30, 2011

Sunrise Muffins

These muffins got scarfed up by the kiddo's...I only got to eat 1!  So if that doesn't tell you how wonderful they are......  These will certainly put you in a good mood in the morning (especially if you are NOT a morning person like me!!):)

Sunrise Muffins
Recipe from Or So She Says

2 cups flour
1 Tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
2 ripe bananas, pureed or finely mashed
1 egg
3/4 cup sugar
1/4 cup oil
3 teaspoons orange zest

1 1/2 cups powdered sugar
1/4 cup orange juice (1 squeezed orange)
1 teaspoon orange zest
1 teaspoon vanilla

Heat oven to 375 degrees.  Line a muffin tin with 12 cupcake liners.  In a medium bowl, combine flour, poppy seeds, baking powder, and salt.  In another medium bowl, smash/puree bananas, add egg, sugar, oil, and orange zest.  Mix well.  Pour the flour mixture in and combine everything together.  Spoon the batter into the muffin cups (use a 2 tablespoon cookie much faster and less messy!), and then bake for about 20 minutes.

Now it's time to prepare the glaze.  Stir together powdered sugar, orange juice, orange zest, and vanilla.  When the muffins are done baking, poke some holes in the top with a fork and then drizzle the glaze over the top.

It might be a little easier getting out of bed in the morning if you know you'll be waking up to these!!:)

Wednesday, September 28, 2011

Mom's Famous Spudnuts

It's funny how I associate different seasons with different food.  Fall is soups, pumpkin anything & doughnuts!   But not just any's gotta be some homemade SPUDNUTS!  My mom must have made these during fall growing up and that's why they're tied to fall for me??  Anyway, these are the best doughnuts around...there is almost nothing better than one straight from the fryer to the glaze to your mouth!  Oh heaven!

Recipe from Double the Deliciousness
(This is the only picture I got of these...we made them for a Young Women Activity (for church) and everyone took some home...I had to stop Kyla from eating the cute heart one so I could get a picture of it!!  The girls made some really cute doughnuts I gotta say!)
1/4 cup mashed potatoes (real or "fake", just make sure there are no chunks!)
3 eggs
1 cup shortening
1/2 cup sugar
3 cups warm water
3 tablespoons yeast
1 tablespoon salt
3/4 cup nonfat instant milk
9-10 cups flour
Glaze (recipe to follow)

Start dissolving yeast in the warm water.  

In you mixer, cream together potatoes, eggs, shortening and sugar.  When the yeast is bubbly add it to the potato mixture with the salt and instant milk.  Add about 5 cups of flour and mix until smooth.  Add the rest of the flour one cup at a time.  You'll want to have a soft but not sticky dough.  Let dough knead in your mixer for 10 minutes.  Place in a large greased bowl (just spray a bowl with cooking oil) and let it raise until doubled, about an hour.

Roll dough out 1/2 inch thick.  Cut dough with doughnut cutter, or any round cutter (a large cup works well) or use some heart cookie cutters.  Let the doughnuts raise for 45-60 minutes.  I like to cut some parchment paper into squares about the size of the doughnut and give it a little spray with cooking oil to set the doughnuts on to raise...this makes it easier when it's time to fry them!

Heat oil in a deep fryer to 375 degrees.  Place doughnuts in a few at a time and let cook on each side.  This process is pretty quick, you'll only need about a minutes per side.  Take doughnuts from the fryer with a large slotted spoon and let the oil drip for a second, then place right into the large bowl of glaze.  (you can instead of glazing them place them in a bowl with a lid filled with cinnamon and sugar and shake to coat...just do it right when they get out of the fryer so the cinnamon and sugar will stick!  This is a good alternative for the doughnut's easier than glazing them!:))  Turn doughnut over so that it is entirely covered with glaze and then place on a cooling rack with paper towels underneath to catch the dripping glaze. 

When this is done you can decorate the doughnuts any way you'd like.  We made some chocolate glaze and dipped some of the doughnuts and used sprinkles to make them pretty.

2 pounds (large bag) powdered sugar
Hot water
1 teaspoons vanilla

Pour all of the powdered sugar into a large bowl.  Add enough hot water to make a glaze, be careful not to add too much water or it will be too runny.  Add the vanilla and whisk until smooth.  It is now ready for your doughnuts!

Chocolate Glaze:
3/4 cup semi-sweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Place all ingredients in a microwave safe bowl.  Microwave for 30 second intervals stirring in between until you have a nice smooth glaze. 

Now you can use sprinkles or nuts or whatever you choose!  Have fun with these...they are a blast!!

Monday, September 26, 2011

Bacon Artichoke Alfredo Penne Bake

There are so many good things goin' on in this!  Bacon...artichokes...alfredo...pasta...grilled chicken...DELICIOUS!!  Another thing I love about this recipe is that you can make it healthier & lower in fat and calories than a regular Alfredo dish!  Use whole wheat pasta, turkey bacon, and low-fat cream cheese and skim milk.  Believe me it is still wonderfully delicious without all the fat and calories!

Bacon Artichoke Alfredo Penne Bake
Recipe from Our Best Bites

(This picture is with whole wheat penne, turkey bacon & low-fat alfredo sauce!)
16 oz. Penne Pasta (whole wheat pasta is YUMMY!)
1 recipe Alfredo Sauce (below)
2 chicken breasts, grilled and chopped (about 2 cups chopped)
6 ounces (1/2 package) cooked bacon, chopped (use turkey bacon for lower calorie)
1 (14 oz.) jar marinated artichoke hearts, drained & chopped
1/2 cup chopped green onions
1 cup shredded mozzarella cheese, divided
salt and pepper

Alfredo Sauce:
2 cups milk (low-fat or skim work well)
1/3 cup cream cheese (can use low-fat)
2 tablespoons flour
1 teaspoon kosher salt
1 tablespoon butter
3 garlic cloves, minced
1 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees.

Prepare pasta according to package directions. 

While the pasta is cooking, prepare the alfredo sauce.  For the Alfredo sauce, blend the milk, cream cheese, flour and salt in a blender until smooth and set aside.  In a large non-stick saucepan, melt butter on medium high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly.  Add the milk mixture to the pan.  Stir constantly for 3-4 minutes until it just comes to a simmer.  Keep stirring and let it cook for a few more minutes until the sauce thickens, about 6-7 minutes.  Remove from the heat.  Whisk in the cheese and immediately cover the pan.  Allow the sauce to stand for 10 minutes before using.  It will continue to thicken upon standing.

When the pasta is done, drain and then add the sauce together with the pasta.  Toss pasta mixture with the chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella.  Season with salt and pepper to taste. 

Transfer mixture to a 9 x 13 baking pan and sprinkle with remaining 1/2 cup mozzarella cheese.  Cover with aluminum foil and bake for 20 minutes or until heated through and cheese is bubbly.  Serve.

This is really good with Twisty Breadsticks or Garlic Bread.  Also serve with some greens of some sort...we like some freshly steamed broccoli!

Thursday, September 22, 2011

Walnut Chocolate Chip Blondie

These Blondie's are unlike any other blondie I've ever had.  They are crazy good!  And so chewy...melt in your mouth deliciousness!!  My self-discipline was overthrown by these bad boys!  YOU HAVE GOT TO MAKE THESE TODAY!!!!!

Walnut Chocolate Chip Blondie
Recipe from Mel's Kitchen Cafe

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons butter
2 cups packed light brown sugar
2 large eggs
2 teaspoons vanilla
3/4 cup semisweet or milk chocolate chips (we used milk)
3/4 cut chopped walnuts or pecans (I LOVE pecans!!:))

Preheat oven to 350 degrees.  Line a 9 x 13 inch pan with tin foil and lightly grease with cooking spray.  This will make clean up easier, but you could certainly make it without the tin foil.

In a medium microwave safe bowl, melt the butter.  Add the brown sugar and mix well.  Then add the eggs and vanilla and mix again.  Add the flour, baking powder, salt and baking soda and blend until combined.

Spread the batter into the prepared pan.  Sprinkle the top of the batter with the chocolate chips and nuts.  Bake for 25-30 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.


Monday, September 19, 2011


Thinking of my Grandma this morning.  She lives over 1500 miles away and I haven't seen her in over 5 years!  This is her recipe (tweaked just a little!), and I'm sitting here looking at her hand written recipe & can't help but think about what a wonderful Grandma she has been all these years! 

We used to love to try to scare each other.  I'd sneak up on her and she'd sneak up on me...I'm pretty sure my love of scaring my hubby and kid's stemmed from this "game" I'd play with Granny!!

I really got Kyla a while back....I still don't think she's forgiven me!  You've probably all done this little scare trick before, but I still think about it and laugh!  I was cutting you see where I'm going with this??:)  Went to the fridge and got some ketchup on my finger, and when the moment was right I sold it!!  Kyla's face was priceless and she took off running up the stairs.  She heard me laughing and knew I had gotten her!  I then "scolded" her for taking off and not trying to help my badly wounded finger.  She said she was running upstairs to get Dad until she heard me laughing! 

Such good times here at our's funny how these little moments can provide so much entertainment!:)

Anyway, now that I'm done Grandma called this Mexi-Dip.  It is known as 7-layer bean dip nowadays.  Just can't change the's in her hand writing!   This is also a perfect dish for fall & football season...just sayin'!:)


1 can (16 oz.) refried beans
1 cup sour cream
2 tablespoons taco seasoning
3 avacados
Guacamole mix (I use concord farms found by the produce in most stores)
1/2 cup salsa or pico de gallo
1/2 cup shredded cheddar cheese
1 can chopped olives
2 green onion, chopped
1/4 cup chopped cilantro

Spread the refried beans on the bottom of a 9" pie plate.  (or if you need this for a BIG crowd you can double the recipe and make it in a 9 x 13 cake pan!)  Mash the avacados and mix in the guacamole mix; spread over the beans.  (if you have a great guacamole recipe you can use that instead or use THIS recipe)  Mix the sour cream with the taco seasoning; spread over the guacamole.  Next spread on the salsa or pico de gallo, then sprinkle on the cheese, green onions, olives, and cilantro.  Serve with tortilla chips.  (Although I do think I could just eat this with a spoon!):)

Thursday, September 15, 2011

Chocolate Caramel Cake Balls

Kyla and I made these cake balls last week for her to take on her Cross Country camping trip to share with everyone.  I was hoping she'd get rid of all of them so I wouldn't be tempted, but the little stinker came home with about 7 left over...and guess who couldn't control herself...ME!!  I think I ate all but one of them...they were so delicious and so much fun to make!

Chocolate Caramel Cake Balls
Recipe inspired and adapted by Bakerella

1 box of chocolate cake mix (any kind will work, but we used German Chocolate)
1 tub of Caramel frosting (Duncan Hines is the brand I found)
1 1/2 bags Milk Chocolate Chips
1/2 cup white chocolate chips

Prepare cake according to directions on box.  Cook in a 9 x 13 cake pan.  Let cake cool completely. 

When the cake is cool it needs to be crumbled into a large bowl.  If you section the pan into fourths and then take a fourth and break it in half and then start rubbing them together it will crumble it nicely.  Make sure to crumble any bigger pieces that fall into the bowl.  You'll want the cake finely crumbled with no big pieces. 

Add about 3/4 of the tub of frosting.  Do not use more than that as it will make the cake too moist.  Mix it in with the cake crumbs until it is distributed very well. 

Cover a cookie sheet with wax paper.  Roll the cake into 1 1/2 inch balls and place on the wax paper.  Place balls in the fridge for several hours or in the freezer for about 15 minutes.  Just until they are semi-firm. 

In the meantime, place the chocolate chips into a deep microwave safe bowl.  Microwave for 30 second intervals until the chocolate is melted and smooth.  If the chocolate seems a little thick, add a tablespoon at a time of shortening and mix in to thin.  I ended up adding about 3 tablespoons.  

Place one cake ball at a time in the chocolate and make sure to cover the entire ball with chocolate.  Let drip over the chocolate until it is smooth and any excess chocolate has dripped back into the bowl.  Place on waxed paper cookie sheet.  Repeat until all the balls are finished.  It may be easiest to work with about 15 balls at a time so that the other balls don't become too soft and crumble when dipped in the chocolate.  If you put them in the freezer just transfer them to the fridge so they don't freeze through.  

We sprinkled some toffee chips on top of some.  If you want to do this (which I was my favorite!!)  make sure to sprinkle them on before the chocolate sets up so they will stick.  If you will be doing some "zebra stripes" let the chocolate set up.

(here's Kyla showing how it's done...she did a fantastic job!!)
For the "zebra stripes" melt the white chocolate chips in a microwave safe bowl for 30 second intervals.  Again, if it is a little too thick add shortening until it will flow easily.  Now to make the stripes, the easiest way is to use a candy making squeeze bottle...(here's a picture!)

 but you can also just use a spoon to drizzle it over the cake balls.  Just hover over one ball at a time and go back and forth to make the "zebra stripe" pattern. 

Or you can do any other idea that pop into your head...they are countless! 

Store the cake balls in an air-tight container.  They don't have to be stored in the fridge, but I did just so the chocolate wouldn't melt all over!

Enjoy...these are not only fabulous to eat, but so much fun to make!!

Monday, September 12, 2011

Baked Chicken Pesto

Do you want (or NEED!!) something simple, easy, & yummy to make for dinner??  Look no further!:)

When the kid's start school it seems we are going every which way & have about 1/2 hour window to sit down and eat dinner together.  (Unless we want to eat dinner at 9:00 every night!!:))  So, this is one of those "slop everything into a baking dish and throw it into the oven" meals...exactly what I need right now!!  You can also just slop it all together in the morning and then put it in the frige until you're ready to cook it!  Serve it with a nice green salad & some melon (or other fruit) and you've got yourself a kickin' dinner!  Enjoy!

Baked Chicken Pesto
4 boneless, skinless chicken breasts
salt & pepper for seasoning chicken
1 jar basil pesto (or you can make some from THIS one!)
1/2 cup (or a little more:)) grated mozzarella cheese

Preheat oven to 375 degrees.  Take chicken breasts and cut each one into 2 or 3 strips of chicken (depending on the size of the breast). 

Spray a 9 x 13 pan with cooking spray and spread half of the bottle of pesto onto the bottom of the pan.  Lay the chicken strips on top and then spread the rest of the pesto over top the chicken.

Cover with tinfoil and bake for 25-30 minutes.  Remove from the oven and take off the foil.  Turn the oven on to broil.  Sprinkle the mozzarella over the chicken and place back in the oven without the foil.  Broil for 5 minutes or so until the cheese has started to brown.  You need to watch it carefully because it can burn quickly!

There is a lot of "juice" at the bottom of the pan so you could serve it over rice with your chicken if you'd like as well, or just spoon the juices over top you chicken! 

Friday, September 9, 2011

One lucky winner...announced!!

We're so excited to get this baby mailed off to it's new rightful owner!!  Thanks so much everyone for reading our blog & commenting...we love hearing from you!!

So with generated our winner for this giveaway.  And the winner is:

Comment #8  Corrine
(or Bean as she is affectionately know to me!):)

Congratulations!  I know you'll LOVE this is red & white, perfect for a big bowl of soup while you're watching the Utes play football!!  (And I just had a thought...the tureen might look pretty awesome with a big vinyl "U" plastered on the side of it!)  Just make sure you cheer for the cougars a little this year!:)

Just e-mail us your current mailing address to and we'll get it mailed out to you and maybe you can have it in time for the BYU/Utah matchup next week!  GO COUGS!!:)  (sorry, just had to add that!:))  Although, you should know that Kyla is over on the dark side with you...she's a Utah fan as well!


Thursday, September 8, 2011

Chicken Tortilla Soup

This has become our favorite soup these last couple of weeks...we've actually had the soup twice and just the chicken 2 other times!!  I've got the page number in the cookbook memorized, if that tells you something!  The chicken is so tender and's hard not to eat it all before it goes into the soup!  This one is a new family favorite!

Chicken Tortilla Soup
Recipe from Our Best Bites
Grilled Taco Chicken:
1 pound boneless, skinless chicken breasts
2-3 juicy limes (we left this out because of diet restrictions, but bet it would be even better with it!)
1-2 tablespoons red wine vinegar (we also used apple cider vinegar with success!)
3 cloves garlic, minced or pressed
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place chicken breasts in a heavy duty zip-lock bag.  Squeeze limes over chicken.  Add vinegar and the minced garlic.  Seal the bag and shake to distribute juices.  Marinate for 4-8 hours (we even just marinated for 2 hours and they turned our great)...I'm telling you, you just can't go wrong with this recipe!

Preheat grill to medium-high heat (about 400 degrees).  Combine chili powder, cumin, salt, and pepper in a small bowl.  Remove chicken from the bag and discard the used marinade.  Rub the spices into the chicken.  Place the chicken breast on the hot grill.  Grill for about 7 minutes and then turn and grill for another 5-7 minutes.  (or check it with a meat thermometer...chicken should reach at least 160 degrees in the middle of the thickest part of the breast.)  Remove from the heat and let set while you prepare the soup.

1 recipe Grilled Taco Chicken (above:))
1-2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, minced or pressed
1-2 jalapeno peppers, minced
4 (15 ounce) cans of chicken broth
1 (15 ounce) can diced tomatoes
1/4 cup fresh lime juice (3-4 limes)...again we left this out!
1/4 cup chopped cilantro
1 teaspoon kosher salt
1/4 teaspoon black pepper
Garnishes: crumbled Cotija or shredded pepper jack cheese, additional cilantro, avocado, lime wedges, and tortilla strips

In a large stockpot, heat oil over medium heat.  Add chopped onion and saute for 3-4 minutes.  Add the garlic and jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.  Add chicken broth and tomatoes and bring to a boil.  Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside.  Start preparing the toppings: grate or crumble the cheese, chop the cilantro, and cut up the avocado.  Also, cut the chicken into cubes.  Right before serving, add lime juice, cilantro, and chopped chicken to the soup.  Season with salt and pepper to taste.  Ladle soup into bowls and add desired toppings.

I know it's a longer one, but it really comes together quickly and is SO WORTH IT!!!

Wednesday, September 7, 2011

White Chicken Chili

As promised....we bring you SOUP!!:)  You will just love this one!  I love all the wonderful flavors in this soup that just mesh together perfectly!  A great variation from the "normal" chili!  Serve with some Twisty Breadsticks & you've got yourself a wonderful meal!

White Chicken Chili
Recipe from Our Best Bites
1 tablespoon extra-virgin Olive Oil
1 medium onion, diced (about 1 cup)
2 (15 oz.) cans Great Northern Beans
1 pound boneless skinless chicken breasts, cubed (about 3-4 breasts)
3-4 garlic cloves
1 (3.5 oz.) can green chilies
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon salt
black pepper to taste
1 (32 oz.) box chicken broth
1 lime, juiced
1/2 cup chopped cilantro
Toppings:  sour cream, extra cilantro, shredded pepper jack or monterey jack cheese, avocado, tortilla chips, lime wedges.

Heat oil in a large pot over medium heat.  Add the chopped onion and cook for about 1 minutes, just until it starts to become translucent.

While the onions are cooking, drain the beans and rinse with cold water; set aside.  Sprinkle the chopped chicken with a little salt and pepper and add to pot.  Add the garlic.  Cook for 4-5 minutes or until there's no more visible pink on the chicken.

Add green chilies along with all of the juices in the can.  Add the beans, cumin, oregano, coriander, salt, and black pepper.  Stir to combine and then add the chicken broth.

Bring to a boil and reduce heat to a simmer.  Simmer uncovered for 10-15 minutes.  Remove from heat and add the juice form one lime and 1/2 cup of chopped cilantro.  Add salt and pepper to taste.

Ladle into bowls and top with desired toppings. 

Tuesday, September 6, 2011

End of Summer GIVEAWAY!

Well, we had a wonderful last long weekend of summer.  I don't know about anyone else, but after Labor Day summer feels done!  I'm ready for it...the cool down, the beautiful colors of fall, football season...but one of my most favorite things about's SOUP SEASON!!  I love soups and it's just something I really don't cook during the summer months, so by the time fall gets here I'm READY for some soup!:)

So to celebrate the cooler weather (at least where I live:)) and a big ol' pot of soup we're having this awesome GIVEAWAY!!  Who wouldn't love this???
This is an 11 piece set that has EVERYTHING you will need for a wonderful soup dinner!
It includes a beautiful tureen (80 ounce size), the lid, ladle, 4 French bowls (12-ounce size), by the way I just LOVE the handles on the bowls:), and 4 spoons.

Here's how to enter:
(please leave a seperate comment for EACH thing you do!)

1.  Leave a comment telling us what your favorite thing about fall is.
2. Become a public follower of Double the Deliciousness or let us know you already are one.
3. Display our "Button" on your blog (top right hand corner) or let us know you already do.
4. "Like" Double the Deliciousness on Facebook (right hand side towards top of blog) or let us know if you already do.
5.  Share the link to the GIVEAWAY on your facebook page.
6. Mention the giveaway in a post on your blog.

GOOD LUCK to everyone!!!

Enteries will be accepted until Friday at noon (mountain time).  Winner will be announced Friday evening!!

Stay tuned for some wonderful soup recipes that you will absolutely die for this week!!

Friday, September 2, 2011

Banana Split Bread

Kyla made this bread earlier this week, and since I'm on a "no carb" diet I didn't get to taste any!:(  But all my kiddo's absolutely LOVED it!  And I let them tank it down because it smelled so good and I knew if it was in my kitchen lookin' all inviting and stuff it wouldn't be long before I gave in!  So they ate the entire loaf all in one evening!  I know...Mom of the year award!:)  I blame my lack of having any self-control when it comes to baked goods!  Try it out and let me know if you like it as much as my kids!

Banana Split Bread
Recipe from Taste of Home
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup mashed ripe bananas (about 2 large)
3 tablespoons milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Cream butter and sugar until light and fluffy.  Beat in the egg.  In a small bowl, combine bananas and milk.  In another bowl combine the flour, baking powder and baking soda; add to the creamed mixture alternately with banana mixture.  Fold in the chips and pecans.

Pour into a greased loaf pan.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Makes 1 loaf....(good thing it wasn't more or I'd have made my kids sick!:))
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