The Tastiest Recipes

Certified Steak & Seafood Co. Giveaway

What does springtime mean to you? Flowers? Better weather? The delicious smell of bar-b-que wafting through the neighborhood? Maybe all of the above. I'm leaning more towards nicer weather and BBQ! And what better way to kick of bar-b-que season than with a $50 gift code to Certified Steak and Seafood Company?!

Maybe try their Filet Mignon

Or their Chilean Sea Bass

Or any of their other amazing items. There is everything from steaks to seafood to even desserts! So I don't think you'll have any problem finding something that will taste delicious!

So how about a giveaway? One lucky winner will win a $50 gift code to Certified Steak and Seafood Co. It's easy. Just enter on the rafflecopter below.

Giveaway open to US residents only, 18 years of age or older. Ends April 20, 2013.

Good luck!

Peanut Butter Baklava

I have never really been a fan of Baklava. Not because I don't like it, I just never have really tried it apparently. I'm not totally sure. Right now I'm kicking myself for missing out on years and years of delicious Baklava eating. When will I learn.

Thanks to Dorothy over on Crazy for Crust for schooling me on the amazingness of Baklava. Holy heck. It leaves me speechless! And this recipe isn't just any Baklava. It's Peanut Butter Baklava. What the??? Yep, you read that right... Peanut. Butter. Baklava! Words do not even begin to describe how delicious it is. The flakyness of the phyllo dough and the sticky, sweet from the honey mixture. Oh man. I'm in love! Love, I tell you. And not that "just for today kind of love" that hits me oh so often. This is a "rest of my life love!" For reals!

Peanut Butter Baklava

Source: Crazy for Crust

* 1 roll of Phyllo dough

* 1 cup butter, melted

* 1 cup peanut butter

* 2/3 package of milk chocolate chips

* 1 cup sugar

* 1 cup water

* 1/2 cup honey

* 1 tsp. vanilla

The directions are a little complicated (at least they were for me), so read through them before you begin.

Get all of your ingredients out before you begin. The Phyllo dough dries out quickly if not done properly.

Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.

Place peanut butter in a bowl and heat in the microwave about 30 seconds - 1 minute, until it is liquid.

Open your bag of chocolate chips.

Preheat oven to 350 degrees.

Thoroughly butter your 9x9” pan. My phyllo dough came in one large sheet so I used a 9x13 pan. I didn't want to throw any of it away. =o)

Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top. This step is super important!

Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.

Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips. Repeat this about 4 more times, or until you are out of peanut butter.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6 layers on top of your last peanut butter layer. Butter the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient. The phyllo will slip and slide a little bit.

Bake about 45 minutes, until the baklava is golden brown.

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..

When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours. This is a strange and cool step. I wasn't quite sure how all that liquid was going to soak up and was worried it would turn into soup. But it did soak up and made it amazing!

So there you have it - Peanut Butter Baklava. It is now my most favorite dessert. Thanks Dorothy!!!

Snickers Brownie Trifle

I've never made a Trifle before. I've had the serving bowl for almost 2 years now and I can't believe I've never used it. (Have I mentioned that I have a little bit of a "kitchen paraphernalia" obsession? Yep. My name is Erin and I'm addicted to kitchen gadgets and goodies.)

When my Mom asked me to bring dessert to Easter lunch I wanted to try out my hand at Trifle making. Head to the forehead moment. Why haven't I made these before?! So easy and amazingly delicious! And pretty cool looking to boot. Can't go wrong with that, right?

There are a ton of Trifle recipes out there. I went with this one because one, I love NIkki's blog and two, it just sounded awesome. The pudding layer had sweetened condensed milk whipped into it and that sounded mouth wateringly delicious! I added a few things (like caramel and Snickers bars) and there you have it... Snickers Brownie Trifle.

Snickers Brownie Trifle

Slightly adapted from: Chef In Training

* brownie mix

* ingredients to make the brownies (eggs, oil and water)

* 1 (3.9 oz) box instant chocolate pudding mix

* 1/2 cup water

* 1 (14 oz) can Sweetened Condensed Milk

* 1 (8 oz.) container Cool whip

* 1 (12 oz.) container Cool Whip

* caramel sauce

* 6 Snickers candy bars

Make the brownies according to the package directions. I made the family size (9x13) pan of chewy brownies. Let cool completely.

Whip the chocolate pudding mix, water and sweetened condensed milk until fluffy. Gently fold in 8 ounces of Cool Whip.

Cut brownies into squares. I cut mine into 1 to 1 1/2 inch squares (not too big but not crumbled).

To assemble the Trifle:

Add a layer of brownies to the bottom of the Trifle bowl using 1/2 of the brownies.

Drizzle caramel sauce over the top of the brownies.

Sprinkle with a handful of the chopped Snickers.

Cover with half of the chocolate pudding mixture.

Cover that layer with Cool Whip.

Now repeat (brownies, caramel, Snickers, pudding and Cool Whip.)

Top with chopped Snickers bars and drizzle with more caramel sauce

Refrigerate 8 hours before serving.

I thought this dessert was awesome! The pudding layer tasted like a chocolate mousse, the brownies soaked up a little bit of the caramel and the whipped cream and Snickers? To die for! Definitely something I will make again.

What do you think? Pure chocolate heaven?

Chicken and Broccoli Pockets

* Cresent rolls

* 2 cups cooked, shredded chicken

* 2 cups steamed broccoli

* 4 ounces cream cheese, softened

* 1/2 cup sour cream

* 1/4 to 1/2 cup ranch dressing- depending on how creamy you want the mixture to be

* salt and pepper to taste

Mix the cream cheese, ranch dressing and sour cream together until smooth. Add the chicken and broccoli and mix well. Add salt and pepper.

Lay out your Cresent rolls and pinch together the sides of 2 rolls to make a rectangle. Plop a good amount of filling in the middle of the dough.

Fold the sides over and pinch to seal.

Bake according to the Cresent roll package

Easy and so darn good!

Enjoy!

Midnight Margarita

Ingredients:

1 1/4 oz tequila

1/4 oz Cointreau

1/4 oz Grand Marnier

juice of half a small lime

2 oz CASCAL Fresh Tropical Natural Soft Drink (or similar soda)

Directions:

Add all ingredients into a mixing glass over ice, except the soft drink. Shake hard.
Strain out into rocks glass filled with ice and top off with CASCAL or soda
Stir gently. Garnish with lime wedge.

Aztec Summer

This is a fun variation on a classic margarita using 3 variations on agave, the “spirit of the Aztec Gods.”

Ingredients:

1 ounce Tequila Don Julio Reposado

1/3 ounce Dry Vermouth

1/4 ounce Amaro Liqueur

1/4 ounce Jalapeño-Infused Agave Nectar

1 Dash Angostura Bitters

Directions:

Combine Tequila Don Julio Reposado, Dry Vermouth, Amaro Liqueur, Jalapeño-Infused Agave Nectar and Angostura Bitters into a cocktail shaker.
Stir ingredients together with a swizzle stick.
Pour contents from shaker into a rocks glass.

Spicy Citrus Cocktail

This recipe for a Spicy Citrus cocktail makes 2 delicious servings!

Ingredients:

2 oz fresh tangerine juice
2 oz fresh orange juice
1 tsp raw sugar
1/8 tsp Sriracha
3 oz gold rum
2 slices blood orange or tangerine for garnish

Directions:

Add all the ingredients (except the fruit slices) to a shaker.
Stir to dissolve the sugar.
Add a few ice cubes and stir again.
Strain into martini glasses dusted with sugar.
Garnish with an orange slice.