OPTIMUS Grilled Cheese

Thus named because these beauty’s were made after watching Transformers.

Mostly this is a brag blog post, because these pictures are totally magazine worthy and the food is too.

Best grilled cheese sandwich ever.

Bread, Onions, Bacon, Cheese, Butter, and Fried Eggs. YUM.

Midnight food tastes great. Especially when shared with people you love.

I’ve been watching different food movies lately, they have come out with a good deal of good ones. It’s inspired me to try to cook more and try to cook new things. Stay tuned.


Olive Lake

Extensive pictures are posted on my Facebook page, follow me there to see more!





We ate and ate and ate all weekend, it’s amazing that my clothes still fit. I thought I would have to roll out of camp!

We had hash with sausage, bacon, and eggs, tri-tip steak and caramelized onions, German sausages, chips and dip, pear dump cake, cinnamon rolls, and I’m sure I forgot some 🙂

Oi, I love camping.


Blackberry Season

One of my favorite times of the year is almost over and gone. The blackberries have been amazing this year! It was a very early start to the season and it’s going to be a very early end. My sister has been coming over on Sunday’s to help pick them. We pick until our hands are purple, they sting from the thorns, and our buckets are full. There’s something about the smell of picking blackberries that is so relaxing, it brings back memories of going up to the mountains with my mom, Oma, and Aunt in the summer to pick while wading in the creek.

While we pick we hear Howard (mom’s big black lab) snorting as he eats the blackberries off the lower branches. Silly dog will eat anything. The other dogs laze about in the shade.

After we pick it’s never hard to think up of something to do with all the berries. The options are endless, variations galore, and all of them taste delicious!

We’ve had: blackberry & peach cobbler, blackberry coffee cake, blackberries and angel food cake, blackberry margarita’s, blackberry pie, and blackberry jalapeño jam.

I have enough in the fridge from yesterday to make another batch of jam, so I think that’s what I’ll do today!

Do you have a favorite blackberry recipe??





Pretzels and Jalepeno Cheese Sauce

Last night my cousin Peter and I got an itch for a hot pretzel and then of course to go with it gooey cheesy sauce. YUM. Here’s what the results were: 048
They are so good!!
It has been fun to have Peter stay with us the past week (ish) He’s started working on the farm, only he broke down so I get to put him to work at home :] haha. I feed him well in return for all the help.

Cheesy Sauce Recipe:
3 cups grated cheese
2 TBS. cornstarch
1 cup milk
2 cloves garlic
2 TBS. butter
4 oz. cream cheese

Melt the butter, sauté the onion, garlic, and jalapeño until soft. Add milk and cornstarch. Then add cream cheese and cheddar cheese, melt and serve. YUM!!

5 cups flour
3 cups water
2 TBS yeast
1 tsp salt
2 TBS honey

Mix dough, let rise 15 minutes. Divide into 12 parts and shape into pretzels! Brush with and egg mixed with 1 TBS water, sprinkle with salt and bake at 450 for 15-20 minutes. Enjoy!!

Jalepeno Popper Rolls

I made these lovely things and made them again and will make them many more times. They are so amazingly, bready, spicy, creamy, hot, and yummy. Super easy to make too, just some bread and the filling. Just like cinnamon rolls, but savory.

I made a dough recipe:

2 cups warm water

2 packets yeast

2 tbs oil

1 tsp salt

4 cups flour (approximately)

Mix together, let rise until doubled, roll out into a rectangle about 1/4 inch thick, spread with filling:

8 oz room temp. cream cheese

4-6 diced jalapenos

2 cloves garlic, minced

1 tsp salt

Roll up like cinnamon rolls, pinching the ends closed, slice, put into a greased 9×13 pan and bake at 350 for 30-45 minutes.



These are pre-bake and they were gone so fast I wasn’t able to get a picture 🙂 that’s how good they are.

Pineapple & Cucumber Salsa

I made this salsa a while ago and it was a hit!

It was pineapple, cucumber, red onion, jalapeño, lime juice, cilantro, salt.

Chopped up and mixed together, it only got better in the fridge overnight. We tried to eat in on chips but actually ended up liking it as more a side. It would be great topping a fish taco. Maybe that’ll be tomorrow’s dinner :]

Hope you try it and enjoy! I promise it’s delicious!



Easter Cake

My class had a bake sale the Friday before Easter to support a classmate who had a family tragedy recently. So I, of course, had to make a cake.

I took a basic vanilla bundt cake and some melted, dyed almond bark, malt eggs, and peeps.


It turned out great! Super easy and it looks fantastic :]

I had fun flicking the almond bark over it and my entire kitchen too.




Nutella Brownies

I made these brownies about a week ago now and they were the most amazing things ever! Warm, gooey, chocolatey, browniey, and delicious.

The Nutella flavor isn’t predominant but I could tell it was there.

The recipe:
1 cup of butter
2 1/4 cups sugar
1/2 cup Nutella
4 eggs
1 1/2 cups cocoa powder
1 tsp salt
1 tsp baking powder
1 Tbs cold coffee
1 Tbs vanilla extract
1 1/2 cups flour
Optional: 10 ounces of chocolate chips

Melt the butter, stir in everything else. Dump into a greased 9×13 and bake for 30 minutes at 325 🙂

Easy peasy!



Homemade Burger Buns

I’ve tried lately to not buy any bread products from the store. It has been very successful, I’m proud to say. I’ve started buying costco sized bags of flour. I love baking bread and the smell of fresh bread in the oven. These buns were soft and fluffy. They held up pretty well to the hamburgers we ate with them, tonight’s challenge is for them to hold up to sloppy joe’s.

The recipe:
2 Tbs active dry yeast
1/4 cup sugar (I only used a tablespoon or so because I thought that was a bit much.)
1 cup warm water
1/3 cup oil
1 egg
3-3.5 cups flour

Preheat the oven to 425.
If you want to add the yeast and water and sugar, let it proof and that fun stuff have at it. I dump it all together mix it up and call it good. Mix for about 5 minutes, divide into 12 pieces (I did ten and they were good sized but not huge.) Place on a greased cookie sheet and rest for ten minutes. Bake for 8-12 minutes.



French Bread

8 loaves, 6 converts, and two batches later I am sharing this recipe because it is amazing. It is the first French bread recipe that I have made that gives the crunchy exterior and the soft fluffy inside that usually eludes my home oven. Plus the recipe came with a cream cheese butter spread that is good enough to bathe in, and even better toasted.

So for the credit see this website: http://www.itsalwaysautumn.com/2012/04/26/cook-soft-and-chewy-french-bread-with-garlic-spread.html

To make it from here:
2 1/2 c. water (tepid)
1 1/2 Tbs yeast
1 1/2 Tbs sugar
1 1/2 Tbs oil
2 tsp salt
6 c. flour

So you can proof the yeast for 10 minutes, or just mix it all together. I tend to just mix it all together in my kitchen aid, set a timer for 5 minutes, and walk away as it kneads it.
After that, turn it out on a floured surface and knead every 10-20 minutes for an hour. Just a little kneading, punch it down, and walk away again.
1 hour later, divide the dough into four sections and shape into loaves. I found that you do not want to knead it here, just shape it with as little touching as possible.
Place on a cooking sheet, score the bread, brush with egg white, and let rise for 30 minutes or until doubled. While preheating the oven to 425.

Bake at 425 for 10 minutes, then lower the temp to 350 for 20 minutes.

And the Butter Spread:

1/2 C butter
8 oz package cream cheese
1 clove garlic, minced
1/2 t oregano
1/2 t basil
1/8 t each dill, marjoram, thyme, and pepper OR 1/2 t poultry seasoning

Let butter and cream cheese come to room temperature, then stir all to combine. Spread on the lovely bread hot and let melt, or on cold bread and toast it. Trust me on the fact that you will not be disappointed.