I, like many of you, have a new addiction.  That addiction is called Pinterest.  I now have more ideas and more recipes pinned than I could use in two lifetimes!  My goal is to try at least one recipe I have pinned each week.

I have found though that the comments on Pinterest don’t always hold true.  It’s a little bit of a risk when you try something you’ve pinned.

I found that the Melt in Your Mouth Chicken did not melt in my mouth.  It actually did nothing in my mouth.  Boring and bland.

The I Want to Marry You Cookies were good but not sure they were marriage worthy.

Then I saw a recipe for popcorn – the pinner assured us that they were totally obsessed with this popcorn and couldn’t get enough of it.  There was no link back to a blog so unfortunately I can’t give them credit because they were right!  My faith was restored in Pinterest.  I could believe what I read!!

This popcorn is pretty delicious.  How could anything covered in marshmallow, brown sugar and butter not be delicious.

The popcorn looks pretty gooey doesn’t it? Well it is but amazingly enough it doesn’t stick to your hands.   Our hands were in the bowl a lot so we know for sure!

I was worried that it wouldn’t be any good the next day but I was wrong – it wasn’t quite as gooey the next day but it was still delicious.  I just sealed it up in a plastic storage bag.  Let’s just say there wasn’t a whole lot to put in the bag but I did manage to save some because I wanted to see how it kept over night.  I had to place a big sign on it so no one would eat it!!

It is quick and easy to make because it uses microwave popcorn.  You microwave the butter, sugar and marshmallows until melted and mixed together and pour over the popcorn and stir until evenly coated.  Then you spread it out on a cookie sheet – or just pour it into a big bowl.  Start eating!  I promise you won’t want to stop.

I halved the recipe and it’s a good thing I did or I would have eaten even more!!

Marshmallow Popcorn Recipe

3 bags microwave popcorn, popped and unpopped kernels removed.

2 sticks of butter

16 oz bag of mini marshmallows

1 C brown sugar

Microwave butter, marshmallows, and brown sugar for 2 1/2 min. Take out and stir. Microwave again for 1 minute. Repeat until all is melted.

When done pour over popcorn and mix. YUM!

Source: via  Pinterest

 More on TodaysMama.com:

Lucky Charms Marshmallow Treats 

Rocky Road Gourmet Popcorn (with mini marshmallows)

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Well, a few years ago I discovered how moist and lovely dark meat can be and started using chicken thighs in my cooking.  Not only are they nice and moist but they are also a lot less expensive!

This recipe calls for chicken thighs but for you non dark meat eaters it would also work just fine with a chicken breast.

I usually use boneless, skinless chicken thighs when I cook but this recipe works best with thighs with the skin on them which I could only find with the bone in so that’s what I used.  I have also made this recipe with the boneless, skinless chicken thighs but prefer the thighs with the skin on.

I know I’m getting some extra fat with the skin on but the skin forms such a nice lovely, crispy coating that is just so delicious it’s worth the extra calories!

This recipe comes together very quickly and the cooking time is only thirty minutes so you can get dinner on the table quickly!

Served with rice or potato it makes for a nice, easy weekday meal.

The main seasoning in this recipe is oregano but I think it you could substitute that out for another favorite seasoning such as rosemary, thyme or whatever your favorite is.

Oregano Chicken

Printable Recipe

6 chicken thighs, with the skin and bones

2 tsp dried oregano

1/2 tsp minced onion

1/2 tsp garlic powder

salt and pepper to taste

1/4 C olive oil

1/2 lemon, juiced

zest of one lemon

Rinse your chicken and then pat dry.  Mix together seasonings.  Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.

Mix together your oil, lemon juice and zest.  Drizzle half the mixture over the chicken.  Bake in 350 degree oven for 30 minutes.  Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture.  After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed.  Watch carefully!

adapted from a recipe at allrecipes.com

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You can used dried cranberries or change it up a bit and used dried pomegranate or dried cherries. I found both of them right next to the dried cranberries.

You have a creamy, yummy layer of dried cranberries, sugar and sour cream nestled in between layers of crunch oats, brown sugar and butter.

A great combination of flavor and texture.

Cranberry Sour Cream Bars

from Better Homes and Gardens

Printable Recipe

1 C butter, softened

1 C brown sugar, packed

2 C quick cooking oats

1 1/2 C flour

1 tsp baking soda

2 C dried cranberries, pomegrantes or cherries

1 C sour cream

3/4 C sugar

2 Tbsp. flour

1 Tbsp. grated lemon peel

1 tsp lemon juice

1 tsp vanilla

1 egg

Heat oven to 350. In a bowl mix together butter and brown sugar. Stir in oats and 1 1/2 C flour and baking soda until mixture is crumbly. Press half of the mixture into an ungreased 9 x 13 pan. Bake for 10- 12 minutes or until golden brown.

In another bowl mix remaining ingredients except for reserved oat mixture. Pour over baked crust. Crumble reserved oat mixture over filling.

Bake 25-30 minutes or until top is golden brown and filling is set. Cool. Enjoy.

The post Cranberry Sour Cream Bars appeared first on Portland Mama.

I have recently become somewhat of a Pinterest junkie. My “To Try” recipe list has quadrupled as a result! Today’s recipe is one that caught my eye one day as I was Pinning away!

This recipe from Lake Lure Cottage is quick and easy just like any crock pot recipe should be. Isn’t that why we use our crock pot? We want dinner to be quick and easy!

I served it over rice with a little sprinkling of green onion and sesame seed. It would be great with some stir fried veggies too! This recipe uses boneless, skinless chicken thighs so the meat is nice and moist. The cooking time is only about 3-4 hours on low.

What is your favorite crock pot recipe?

Teriyaki Chicken in the Crock Pot

Printable Recipe

12 boneless skinless chicken thighs (about 3 pounds)
3/4 C sugar
3/4 C soy sauce
6 Tbsp cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Place chicken in a 4 qt. crock pot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid or put it through a mesh strainer. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

Note: I halved the recipe and it still worked fine in my crock pot. I kept the amount of sauce the same and it was done in about 2 1/2 hours.

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When we decided to go to a free symphony concert in the park last weekend with friends I thought it was the perfect excuse to make a cake. Who wouldn’t enjoy a concert in the park and a cake?!

Lemon is usually my flavor of choice when it comes to a cake.

My pink vintage cake plate and vintage tablecloth were the perfect addition to the more vintage inspired cake. I decided to just put the butter cream between the layers and let the cake edges show. Love it! That way I don’t have to worry about my poor cake decorating skills either!

When we arrived at the park for the concert there were quite a few oohs and aahs over the cake.

At intermission a nice lady came down and said, “I just have to ask, did you make the cake yourself? We’ve been discussing it throughout the concert if you had. I was sure you had.” She was so cute. I told her I had made it and then sent her off with a big piece of cake to share with her friends!

So don’t wait for a birthday to make a cake – make one just because!

This recipe came from an old Southern Living magazine that I have held onto for years. Not sure why I waited so long to try out this recipe!

Lemon Butter Cream Cake Recipe

Printable Recipe

8 egg yolks

3/4 C butter, softened

1 1/4 C sugar

2 1/2 C cake flour

1 Tbsp baking power

1/4 tsp salt

3/4 C milk

1 tsp lemon zest

1-2 tsp fresh lemon juice

1 tsp vanilla extract

Preheat oven to 375. Beat egg yolks in mixer at high speed for about 4 minutes or until thick and pale. Beat butter until creamy and add in sugar. Beat well. Add in beaten egg yolks until well combined.

Mix together the flour, baking powder and salt. Add to sugar mixture alternating with 3/4 C milk. Begin and end with flour mixture. Mix at low speed until blended after each addition. Mix in 1 tsp lemon zest, 1-2 tsp lemon juice and 1 tsp vanilla. Divide batter between 3 greased and floured 9 inch round cake pans.

Bake for 13-17 minutes or until a toothpick comes out clean. Cool in pans for about 10 minutes and then remove cake from pan to wire rack. Let cool for 1 hour or completely cool until frosting.

Lemon Butter Cream Frosting

1 C butter, softened

2 tsp lemon zest

1/4 C fresh lemon juice

1 package (32 oz.) powdered sugar

2-3 Tbsp half and half

Beat butter until creamy, stir in lemon zest and juice. Gradually add in sugar. Beat at high speed for 4 minutes. Add in half and half until desired consistency for spreading is achieved.

Spread frosting between each layer of cake. Enjoy!

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The original recipe came from A Bountiful Kitchen.

Their version called for bacon and croutons on the salad which would be wonderful but in my efforts to be a little more healthy I left them off. But go ahead and add them!!

I can’t wait for all those cherry tomatoes to ripen in my garden so we can enjoy this salad even more!

House Salad with Lemon Dressing

Printable Recipe

Romaine lettuce

2 C cherry tomatoes

3/4 C Parmesan cheese, grated

1 C Swiss cheese, grated

1/2 lb. bacon, cooked and chopped

1 1/2 C croutons

1/2 C toasted almonds

Combine all together in a large bowl. Toss with dressing just before serving.

Lemon Dressing:

3/4 C olive oil

juice of 1 lemon

3 cloves garlic, minced

1 Tbsp honey

1/2 tsp salt

1/4 tsp pepper

Combine all dressing ingredients, mix well and chill. You will have extra left over for another day!

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Today’s recipe is a white chocolate lover’s paradise.  It is full of white chocolate, from top to bottom.

Be sure to use a good quality white chocolate for this recipe.  I usually buy a bar or block of white chocolate instead of white chocolate chips but they will work too.  Just make sure it is real white chocolate (not the almond bark or vanilla melts)

This white chocolate brownie or blondie, if you prefer,  is then topped with a lovely white chocolate frosting for even more white chocolate goodness.  This is one rich brownie so you won’t have to cut them very big.  At first I thought they were a too little rich but as my taste buds adjusted they kept wanting more and more.  I found myself slicing little slivers of it off right from the pan.  Going back for more and more “tastes.”

White Chocolate Decadence is a nice alternative to the traditional brownie.  You could even top it with a scoop of vanilla ice cream and a drizzle of caramel for an amazing dessert!  Enjoy!

White Chocolate Decadence

Printable Recipe

1 C butter

1/2 C white chocolate, chopped

4 eggs, beaten

2 C sugar

1 1/2 C flour

1 1/2 tsp vanilla
Frosting

1/2 C butter

1/3 C white chocolate, chopped

3 C powdered sugar

2 Tbsp whipping cream (or more to right consistency)

1 1/2 tsp vanilla

Preheat oven to 350 degrees.  For the brownie part melt your white chocolate or butter either in the microwave or a double boiler.  White Chocolate burns easily so be sure and watch it.  Melt it in small increments of time.  Whisk in eggs and then add in sugar.  Add flour and vanilla.  Put into a greased 9 x 13 pan.  Bake for 25-30 minutes.  Cool and then frost.

Frosting:

Melt butter and white chocolate in microwave or double boiler.  Remove from heat and add powdered sugar, whipping cream and vanilla.  Frost brownies.

More Recipes on TodaysMama:

Best Chocolate Cupcakes

Homemade Oreo Cookies

10 of the Best French Toast Recipes

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It seems you can just about find berries in the grocery store year round thanks to places like Mexico and California but there is nothing like a fresh, locally grown Oregon berry!  Yum!

I was asked to make dessert for a women’s meeting at church last week and was asked to bring something “healthy”.  Well, healthy and dessert don’t go together too well in my book.  I decided fruit was healthy so as long as the dessert had fruit in it I was safe!

A fruit tart has lots of fruit.  It also has cookie dough and cream cheese but it was hiding underneath the fruit so I figured maybe no one would notice!

To start with all you need is a tube of store bought sugar cookie dough.  You could make your own, if you want.

Spread it out over a round pizza pan.  It will be thin but that’s o.k. because it will puff up when it bakes.  After baking and cooling you cover it with a lovely mixture of cream cheese, sugar, vanilla and a little lemon juice.

Next comes the fun part – add the fruit.  You can use whatever fruit you like.  Berries work well, oranges, kiwi, bananas or peaches.  Get creative!  You can match the fruit to the color scheme of the party or whatever is in season!

I went for strawberries, raspberries, blueberries and mandarin oranges.  Pretty!!

You can creative with your pattern of fruit too.

Doesn’t that just look healthy!

Well I just couldn’t resist, I know it’s not healthy but I had to drizzle it with a bit of white chocolate!

It just made it extra pretty with a white chocolate drizzle and I think white chocolate just makes everything better.

Fruit Tart

Printable Recipe

1 tube sugar cookie dough

Cream Cheese Layer:

Filling:

1 (8 oz.) cream cheese, room temperature

1/2 tsp. vanilla extract

1/2 Cup granulated sugar

1/4 tsp. freshly squeezed lemon juice

Fruit:

Your choice of fruit such as strawberries, raspberries, blueberries, kiwi, bananas, peaches, oranges etc.

White chocolate to melt and drizzle

Press cookie dough into a 12 inch round pizza pan, as evenly as possible.  Bake  at 350 degrees for 11-14 minutes.  Cool crust.

In a bowl combine cream cheese, sugar, vanilla and lemon juice.  Blend until smooth.  Spread on the top of cooled crust.  Add sliced fruit in a pretty pattern.

Melt white chocolate and drizzle over fruit.  Enjoy!

Keep refrigerated if not serving immediately

The post Fruit Tart appeared first on Portland Mama.

I don’t mind eating the same thing twice if I can disguise it in another form. Fried rice is one of those recipes that allows you to use up your leftovers but you don’t feel like you are eating leftovers!

Remember that yummy Chicken & Rice Soup. A great way to use up leftover rice and chicken and not feel like you are eating leftovers!

Well Fried Rice is another great way to use up that leftover rice and chicken or really any leftover meat. It works great with pork, ham or bacon too.

You can change it up with the type of vegetables you add in too. You can use what’s in your refrigerator.  I used carrots, onions and some frozen peas (although I pick the peas out!) The peas add some nice color though!!

All you have to do is saute the vegetables until tender and then add in your meat.

My favorite part of the fried rice is the egg that is in it. Just scramble up a few eggs and throw them in too!

Of course you will need some rice too. I like my rice to be chilled so I use it right out of the refrigerator. If you are cooking rice specifically for this dish, not leftovers, try and let your rice chill a bit or at least come to room temperature. I find that it sticks much less if it isn’t warm or hot.

After I add in the rice I just add soy sauce basically to taste! This is one of those non-exact recipes. Just add in however much you like and how much tastes good. Taste as you go.

Fried Rice

Printable Recipe

Meat of choice (chicken, ham, pork, bacon), cooked and cut into small pieces.

2-3 eggs, scrambled and chopped into small pieces

Vegetables of choice (carrots, peas, onions) Chopped into small pieces

olive oil

soy sauce (2 – 3 Tbsp at least), to taste

1 tsp garlic powder

Cooked and cooled rice, 2-3 cups or more depending on how many people you are feeding. I use basmati or jasmine.

Saute vegetables in olive oil until soft and then add in cooked meat. Add in rice and stir until well mixed. Add in eggs. Add in soy sauce to taste, stir until well mixed. Sprinkle with a little garlic powder if desired.

The post Fried Rice appeared first on Portland Mama.

A friend recently sent me a link to a recipe for Lemon Crinkle Cookies. It had won one first place in a cookie contest at LDS Living magazine.

Since I had a whole bag of lemons sitting on my kitchen counter, just waiting to be used, I decided to give the cookies a try – right then. I mean don’t you put everything on hold in life when a new lemon recipe is calling your name? Well, I do!

The cookies have a nice light lemon flavor to them, not too tart or overpowering. They also have a nice soft texture and the powdered sugar coating gives them a melt in your mouth quality. They would be quite lovely with a cup of tea.

Happy Springtime (even though it still looks and feels like winter her in Portland!)

Lemon Crinkle Cookies

Printable Recipe

from LDS Living

Lemon Crinkle Cookies
Makes 2-3 dozen

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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