Cheese Ravioli with Toasted Walnuts

1 14-16 oz. package cheese ravioli (frozen or fresh)

1/3 cup olive oil

1/4 cup (2 oz.) walnuts, roughly chopped

1 clove garlic, sliced

2 tsp. lemon juice

Kosher salt and pepper

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup grated Parmesan

***I added some baked chicken to this recipe to give it that extra something.***

Cook the ravioli according to the package directions. Drain, reserving 3 tbsp. of the cooking water.

Heat the oil in a medium skillet over medium heat. Add the walnuts and garlic. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.

Stir in the lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, the parsley, and the reserved cooking water.

Add the ravioli and toss to coat.

Divide among individual plates and sprinkle with the Parmesan.

Source: Real Simple magazine

Coconut Cream Cake

I just finished making this cake for Brad's birthday tomorrow. I usually make a carrot cake, but he wanted something a little different this year. He requested a coconut cake, and I couldn't think of a better place to find a good recipe than Southern Living. They seem to have the very best cakes. I can't wait to try this tomorrow! I'll post more pics once we cut it. I hope it tastes as good as it looks!

1 cup butter, softened

2 cups sugar

3 large eggs

3 cups all-purpose flour

2 tsp. baking powder

1 cup milk

1 tsp. vanilla extract

1/2 tsp. butter flavoring (I couldn't find this at the grocery store, so I substituted it with a little extra vanilla extract)

1/2 cup water

1 tbsp. sugar

Coconut Frosting

3 cups flaked coconut

Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9-inch round cakepans.

Bake at 350 degrees for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Combine water and 1 tbsp. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Let it cool, and then spoon sugar mixture over cake layers.

Stack layers, spreading about 1 cup Coconut Frosting between layers, and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut.

Store in refrigerator.

Coconut Frosting:

2 cups whipping cream

1/2 cup sifted powdered sugar

1 tsp. vanilla extract

1 tsp. coconut extract

2 drops of butter flavoring (again, I substituted with vanilla extract)

Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until a soft, creamy frosting forms. This process may take a while....don't give up! I added a little extra powdered sugar to make the frosting a tiny bit thicker.

Source: The Ultimate Southern Living Cookbook

Red Lobster Style Cheese Biscuits

If you go to Red Lobster mainly for the biscuits (like me), then you will love these. They taste just like the real thing.

2 cups bisquick
1 cup cheddar cheese
2/3 cup milk
¼ tsp. garlic salt
4 tbsp. butter, melted
¼ tsp. parsley

Preheat oven to 450º F

In a large mixing bowl, combine bisquick, cheese, and milk. Mix together until a soft dough forms then beat vigorously for 30 seconds. On an ungreased baking pan, spoon the dough onto the pan in small balls. Bake for 8-10 minutes. Keep an eye on them though, they tend to bake quickly!

While they are baking, combine the melted butter, garlic salt, and parsley. Once the biscuits are done cooking, brush the butter mixture onto the biscuits while they are still on the baking pan. Best served when warm.

If you want, mix in a pinch of garlic salt and parsley into the dough before baking. This little addition makes the recipe even better!

Source: Betonya Hunt - Thanks Betonya!!! =)

Chocolate Peppermint "Sprinkles" Cupcakes

Okay, these cupcakes aren't exactly made from scratch, but I felt that I simply had to include them in this blog. If you haven't heard about a little place called Sprinkles Cupcakes out in Beverly Hills, then you are missing out. A woman named Candace Nelson started Sprinkles and it has quickly become a huge hit...the bakery even has a big celebrity following.

We don't have a Sprinkles in Birmingham...maybe one day. Until that day, we will have to settle for buying the mix and making them ourselves. The mix came in a cute little tin with very detailed directions. The only place that you can purchase it is Williams-Sonoma....that I know of.

I recently made the Chocolate Peppermint flavor....I also have the Red Velvet mix, which I will post pics of when I make it. So, if you're craving a cupcake anytime soon...you HAVE to try these....they're de-lish!

Slow Cooker Chicken with Rosemary, Apples, & Onions

I got a new red crock pot for Christmas, so I had to try it out! I thought this recipe sounded yummy....and it certainly was! The chicken fell right off of the bone, and the rosemary made the entire house smell wonderful. Brad loved this one...I'll be making it again.

2 cups sliced onions

2 apples, peeled, cored and sliced

2 pounds cut up chicken pieces (with bone), with or without skin

1/2 teaspoon salt
1/4 teaspoon ground black pepper

2 tablespoons chopped fresh rosemary leaves

1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup

2 cups cooked rice (white or brown)

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken, sauce, apples, and onions over rice.

Source: http://www.foodnetwork.com/