Baked Creamy Chicken Taquitos

I've been trying to look for new recipes that my picky family will like.  I was craving Mexican food when I came across this recipe and thought I would give it a try.  The first time I made it I didn't use as much of the spices that were called for (completely leaving some out even) because I was worried nobody would eat it.  It wasn't bad, but I have since made it as the recipe calls for (well, almost) and they are delicious.  I got the recipe from Our Best Bites and it can be found here.

A few things I did differently:
Completely left out the green salsa, mostly because I was just too lazy to look for it at the store.
Left out the green onions, because green onions are gross.
Instead of using Pepperjack cheese I bought a mexican cheese blend. It's easier for me to use leftover mexican cheese blend than just straight pepperjack cheese.
Also, the first time I made these I used white corn tortillas.  They were good, but it was a lot of work to microwave a few, then fill, then roll. This last week I tried mini white tortillas and they were delicious!  I didn't have to heat them and they rolled up perfectly with no cracking.  In my opinion they were much crispier, too.  And my family far preferred the taste of white versus corn.
Another pro: you can make the filling ahead of time and refrigerate until ready.  I was tempted last time to make a double batch and see if it would freeze well, but I didn't have enough chicken.
All in all it was a deliciously satisfying dish that my family loved. 

San Francisco Chops and Baked Brown Rice

I know my food photography does zero justice for making you want to try a new recipe (especially when I don't remember to take a pic until I'm putting away the leftovers), but hey--at least I'm sharing!  Just head to Mel's Kitchen Cafe where I found the recipes for both San Francisco Chops and Baked Brown Rice if you'd like to see better pictures or try either one.  It was my first time cooking brown rice and I thought it was easy and good.  We might mix some brown and white next time to change the taste a little for my family who prefers the white.

Coconut Banana Bread w/ Lime Glaze

I tried this banana bread a while ago so I'm trying to remember what we liked and didn't love compared to the standy-by recipe I always use.  The bread is really moist and I liked the lime glaze, but none of us are huge fans of coconut so I think I'll skip the topping next time or maybe leave it out altogether.

Coconut Banana Bread w/ Lime Glaze  (from Our Best Bites)

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut
Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don’t go buy apple juice just for this recipe. If you don’t already have some, just use milk!

Preheat oven to 350 degrees.  Whisk flour, baking soda, and salt together and set aside.  In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.  Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.  Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.  When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Pumpkin Spice Cupcakes

I love pumpkin desserts this time of year and I tried these cupcakes last year, but never shared the recipe.  A kind neighbor brought me a dessert after I had Nash and it was probably very similar to this recipe but baked as a cake instead...and I pretty much ate the whole thing myself it was so good.

Pumpkin Spice Cupcakes

1 box spice cake mix
1 cup pumpkin puree
1 tsp. vanilla extract
2 eggs
1/2 cup milk
1 cup chocolate chips

Mix together all ingredients.  Pour batter into paper liners and fill 3/4 full.  Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.

Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tsp. vanilla extract

Beat cream cheese and butter until smooth and light.  Stop mixer and add sugar and vanilla.  Start mixing again on low and gradually increase speed until frosting is fluffy.  This is optional, but I think when I made these before I added some cinnamon to the frosting as well.

Ginger Beef Stir Fry

Source for this recipe: Ginger Beef Stir Fry

While I don't have a photo of the finished product, I included one from prepping for this meal because I was proud of myself for making something with so many vegetables.

Ingredients:
1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce (I didn't have this)
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish

Directions:
In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside.

In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Add the oil to the pan and heat through. Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Return the steak pieces to the pan. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.

Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.

Tortilla Soup

We tried a new recipe this week . . . another one from pioneer woman, I'm obsessed! But another delicious recipe, so she can do no wrong. Eddy was not a huge fan because he does not like chunks of tomato, but he still ate a little.I'm being a little lazy tonight so here is the link.

She did say the best part about the soup was the condiments and they did make the soup. We had the usual sour cream and cheddar cheese, but I also made some pico de gallo and tortilla strips. I just cut up a tortilla and threw the strips in the oven at 375 for 10ish minutes. They are actually quite a nice crunchy little treat.

And my new favorite recipe for pico de gallo Brandt found for his 7th grade CTE class. Just chop up equal parts tomato, red onion, and cucumber. That's right, cucumber. It's my favorite part!

Cheesy Chicken Enchiladas

I tried a new recipe the other night that is definitely a keeper. Cheesy Chicken Enchiladas from Annie's Eats (link on the right--a food site worth checking out). She actually calls them Benchiladas because it's her husband's favorite dish. Easy to make and adjust for how much you need--I just did a small pan because I was using leftover rotisserie chicken so then I had to fight JP for the leftovers the next day.

Cheesy Chicken Enchiladas

4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa (I like to pick up a pint from our favorite Mexican restaurant)
shredded mexican cheese (close to 4 cups)

Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Snowman Cookies

How cute are these melted snowman sugar cookies? I haven't tried them yet but wanted to share so I don't forget to do something fun like this with the boys this season. Photo and recipe from Truly Custom Cakery.

Mini Pumpkin Pies

I had this tasty treat at a get together early on in November and had to try it out. So delicious and so easy, definitely a keeper. Here is a link to the recipe I used. I did not garnish with mint leaves and had no pumpkin pie spice (all sold out the week before Thanksgiving), but found a recipe online for how to make my own.

Ingredients

• 3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
• 1 (15-ounce) can pumpkin
• 2 cups (plus extra for garnish) frozen whipped topping, thawed

• 1 teaspoon (plus extra for garnish) pumpkin pie spice
• 1 (3.4-ounce) package cheesecake-flavor instant pudding and pie filling
• Mint leaves (for garnish)

Instructions

1. Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.

2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

3. Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkling of the pumpkin pie spice, and a mint leaf, if you like. Makes 45 tarts.

Ranch Chicken

I'm in love with the pioneer woman. Every recipe I've tried I've loved! She knows how to make good man food. This is her recipe for Ranch Chicken or just look below. I made some minor adjustments to fit what I had.

Ingredients

• ½ cups Dijon Mustard (regular mustard is just fine)
  
• ½ cups Honey
• ½ whole (juice Of) Lemon (Or a splash of lemon juice)
  
• ½ teaspoons Paprika
• ½ teaspoons Salt
• Crushed Red Pepper (optional To Taste)
• 6 whole Boneless, Skinless Chicken Breasts (or any part of the chicken, I had some legs)
  
• 1 pound Thick Cut Bacon
• Bacon Grease
• Sharp Cheddar Cheese, to taste
• Canola Oil

Preparation Instructions

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.

Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. (I used chicken legs so I just had to toss them in the marinade)

While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.

When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from oven. (The legs took longer than 10 min.)

Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Really delicious! The marinade was so yummy you don't even need the bacon or cheese.

Taco Bowls

photo via Annie's Eats

Made this easy dinner the other night and wanted to share a different take on one of our go-to meals, tacos. I thought it would also be a good idea to heat up refried beans and make mini tostadas sometime. Basically you just heat up some corn tortillas in the microwave, lightly coat them with oil, and bake them between the cups of an upside-down muffin tin. Bake at 425 for 8-10 minutes. Just because this dinner is easy, don't think it's so easy you don't need to double-check the temperature before you start because cooking the tortillas at 325 makes them nice and stale! Just being honest.

Honey Walnut Shrimp

Mmmm, mmmm, mmmmm! Shelly, here is the recipe you've been waiting for.

Candied Walnuts
1 egg white
4 cups walnuts
3/4 cup packed brown sugar
cooking spray

Preheat oven to 325. Spray cookie sheet with cooking spray. In a bowl, whisk the egg white until it is completely foamy and no liquid remains. Fold in walnuts and brown sugar. Toss gently to coat. Arrange the walnuts on the prepared baking sheet, keeping the individual pieces separate. Bake until the egg white-sugar mixture is cooked through and the nuts are golden brown, about 20 minutes. Loosen the nuts from the pan with a spatula. Set aside on a plate to cool.


The Shrimp
1 egg white
1 tsp. cornstarch
1/2 tsp. salt
1 lb. large shrimp, peeled

Mix together egg white, cornstarch and salt. Add shrimp and let marinate for 10 minutes.

oil for frying
3 TBS flour
3 TBS cornstarch
1/2 cup water

Heat the oil until very hot. Mix together flour, cornstarch, and water to make a batter. Dip the marinated shrimp one by one in the batter and deep fry for a minute until golden. Set the fried shrimp on a paper towel.

The Sauce
1/2 cup candied walnuts
4 TBS mayonnaise
3 TBS honey
dash of black sesame seeds

Mix together the mayo and honey in the skillet. Add shrimp and walnuts, stirring to coat. Sprinkle a dash of black sesame seeds on top and serve.

Menu Planning

Hayley requested some dinner ideas so here are my meals for the month. I absolutely hated trying to plan meals every week because someone (Brandt) never liked what I picked and thought we had the same things over and over (like spaghetti, which we did, it's my fav and it's easy). So, instead of struggling each and every week and dreading the thought of coming up with ideas I sat down and picked a month worth of meals. This way I can pick all my favorites and still get a variety. It takes a little bit of time at the beginning of the month, but then I'm done and don't have to dread each and every week what to come up with. Now it's fun to see what's for dinner.
*Disclaimer* We never make all the meals in the month and I don't stick to the exact day on the calendar. I plan for the week and we eat what we eat. I'll shift some meals to the next week or just forget about all together.

Cinnamon Twist Bread

Doesn't it look amazing! I still can't believe I actually made this...from scratch!
I found this at The Pioneer Woman, and it does not disappoint.
I don't have time to retype the whole thing, but you can find her tutorial here. She does a much better job explaining everything anyway.
I'm might even try experimenting with making mini loaves, I thought it would be a good neighbor gift for Christmas.

Menu Planning

I'm not the best at planning a weekly menu; more like I plan 2-3 meals at a time and end up grocery shopping more than once a week or eating out more than we should. I'm doing a lot better at trying new things though instead of the same old rotation and when I see something new that interests me, I'll write it on my list and work it into the next week's meal planning. I found a new food site I like with these tips and tricks and that motivated me to plan the next few nights out (kind of random planning meals on a Friday afternoon since weekends aren't the most routine, but it's not as easy for me to shop at the beginning of the week). And since I went to all this effort today, I decided to share my menu to give maybe one of you (at least one of my sisters are reading this, right!?) some ideas!

Friday: Grilled steak, macaroni salad, corn on the cob, zucchini bread
Saturday: soft chicken tacos or tostadas (using this recipe for the chicken, except with my crock pot!), chips and salsa
Sunday: Homemade corn-dogs (recipe to follow), green salad, fruit
Monday: BLC sandwiches (Bacon, lettuce, cucumber since I don't really like tomato), chips & fruit--it's softball night so we need quick and easy
Tuesday: Bow-tie lasagna, salad, bread sticks

...and by then we'll be out of milk and back to the store. I have a few more ideas ready for next week so the planning should go quicker and we'll see how long I can stay organized like this.

Honey Lime Chicken Enchiladas

This recipe was shared on Good Things Utah which I don't watch, but happened to catch a little bit of one day and they were raving about this dish. I thought it sounded good so I went to their site and printed it out. The instructions are so detailed that you can't mess this up and we loved all the flavors. I used meat pulled from a rotisserie chicken from Costco, which incidentally I do all the time because it's so good and easy...and cheap. I made a couple minor changes, but here's the original recipe.

Honey Lime Chicken Enchiladas

Ingredients:

•1/3 cup honey
•1/4 cup lime juice (about 2 large limes)
•2 teaspoons to 1 Tablespoon chili powder
•2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
•1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
•12 corn tortillas
•2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
•1 14-oz can of green enchilada sauce (mild or medium, to your taste)
•1/2 to 3/4 cup of heavy cream
•nonstick cooking spray
•1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Cinnamon Sunburst

Dough:
1 c. water
1 tsp. salt
5 tsp. yeast
1/3 c. oil
3 1/2 c. flour
1 egg
1/3 c. sugar

Mix dough in mixer. Mine always turns out better if I use warm water and let the yeast sit in that for a few minutes (even if it is instant). Let rise for 30 min. Divide the dough in two. Spread one part of dough onto sprayed pizza pan. Spread melted butter on top, then liberally apply brown sugar and cinnamon sugar. You can also add raisins and/or nuts, but of course I don't like to. Roll out the other half of dough and gently place on top, so then you have dough, filling, dough. Use a glass or round cookie cutter to cut a circle in the middle. Use a pizza cutter to section off the remaining dough into 16 pieces. Twist each section 2 or 3 times, and now you have your sun! Let it rise for another 30 minutes. Bake at 350 for 20-25 minutes. Top it off with a powdered sugar glaze (I used orange juice in mine).

I forgot to take a picture, so this isn't exactly what it will look like.
This is what the 16 sections look like, only yours will be in a circle
surrounding the middle piece.

Lemon Bundt Cake

photo via worthhersalt

My contribution to our Easter meal with family was dessert and I decided I wanted to do a lemon cake. I searched recipes for a little while because I couldn't decide on a bundt cake with glaze or layer cake with frosting. I combined things I liked from a couple different recipes and while it's not my photo above, that's similar to how the cake turns out. It's so moist and perfect lemon flavoring, but you could change up the flavor of cake mix or pudding if you wanted.

Lemon Bundt Cake

1 yellow cake mix

1 small package lemon instant pudding mix

4 eggs

1 c. sour cream

2 tsp. vanilla

3/4 c. oil

Combine all ingredients and mix well. Pour into a greased bundt pan and bake at 325 for 40-45 minutes. Serve topped with lemon icing:

2 c. powdered sugar

1 Tbsp. lemon juice

milk

Combine all ingredients and add milk 1 Tbsp. at a time until thin enough to drizzle over cake.

Old-Fashioned Chicken Noodle Soup

I tried this recipe out of the "Better Homes & Gardens Cookbook." Here is the original recipe:

1 4-5lb. stewing chicken, cut up
6 cups water
1/2 cup chopped onion
2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 1/2 cups dried medium noodles
1 cup chopped carrots
1 cup chopped celery
2 TBS snipped fresh parsley

The first time I made this I did not have stewing chicken on hand so I just used chicken breasts. It worked and was plenty tasty. The second time I tried this recipe I did use a stewing chicken and yuck! It was messy, I did not like picking off the good meat to eat, so much gross fatty stuff to throw away, and I had to skim the fat off the broth. So much more work and not one bit of difference in taste. Not worth it. Then I got smart and decided I could skip a lot of these steps by just buying chicken broth so this week I tried it and here is the easy-peasy version:

4 cups chicken broth
2 cups water
1/2 cup chopped onion
Combine these ingredients in a pot, bring to a boil then reduce and simmer until onions are tender. Add some shredded chicken (I had some leftover from a different meal or you could use a rotisserie chicken cut up). Bring broth to a boil and add noodles, carrots, and celery. Simmer for about 8 minutes or until noodles are tender. De-lish!

The best part of this soup is the homemade noodles, which are actually really easy too. I got this recipe from the same cookbook, but cut it in half because it makes plenty of noodles.

1 cup all-purpose flour
1 tsp basil
1/2 tsp salt
1 beaten egg
1/4 cup water
1/2 tsp oil

1. In a large bowl combine flour, basil, & salt.
2. In a small bowl combine egg, water, and oil.
3. Stir to combine. I start by mixing it together with a fork and then use my hands to knead it until the dough is smooth and elastic. Knead it on the table with about 1/3 cup flour sprinkled on the surface.
4. Cover and let the dough rest for 10 min.
5. Cut the dough in 1/2 and roll it out to desired thickness. Set it on a rack to dry for about 20 minutes. I let it rest for a long time so the noodles aren't sticky.
6. After the dough is dry use a pizza cutter to cut out your noodles to your desired size and shape. The recipe says it will only take 1 1/2 - 2 min. to cook, but it usually takes my noodles about 5min. Just cook to taste.

It takes a little time, but it's fun and Eddy l-o-v-e-s!! this soup.

Paradise Bakery Fire Roasted Tomato Soup

Girls, you know how much I love that Fire Roasted Tomato Soup from Paradise Bakery and this did not disappoint. It was very easy too. Here is what you need:

2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I couldn't find this brand, but the generic worked fine)
14 oz can Muir Glen fire roasted diced tomatoes (I found this at Wal-Mart)
8 oz can tomato sauce
6 oz can tomato paste
4 cups water (chicken stock) (Jen, the woman I stole this from, said she might try chicken stock to make a deeper flavor, I did about 1/2 water 1/2 chicken stock which was great, but I think all water would be just fine too.)
2 tsp salt
1/2 tsp pepper
2 cups milk

1. Start by sauteing the onions in olive oil until they are translucent then add in the garlic.
2. Stir in the tomatoes and water and bring to a boil. Turn down the heat and simmer for 30 min.
3. Use an immersion blender, food processor, etc. to puree this mixture. Make it as chunky or smooth as you like.
4. Put your puree back in the pot and add the milk and seasonings. Um, um good!

Mine did not end up as smooth as Paradise Bakery's, but it was still so delicious. It makes a lot, but we had no problem finishing the whole pot after a few days.