I am so excited for grilling season. We have already grilled twice this past month.
This marinade is so yummy. My chicken always turns out so flavorful and it's so moist and juicy. The chicken is almost tender enough to just melt in your mouth. I have cooked this chicken on the George Foreman and on an outdoor grill. The outdoor grill gives it that added smokiness and it's amazing, but it's great on an indoor grill too.
It takes me about 2 minutes to mix up the marinade, I throw in the chicken and I don't have to think about it until the next night. It's perfect to have after a long day at work. Serve with a side of Cheesy Zucchini Rice or Roasted Ranch Veggies and you are set.
Whisk together all ingredients. Pour over chicken and allow to marinate. The longer you let it marinate, the better the flavor will be (as close to 24 hours as possible is ideal). Makes enough for 4 large chicken breasts. Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 165 degrees on an instant-read thermometer. Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.
Today, I'm sharing something soooooo yummy with you. I am so happy with how this recipe turned out and it's one of my favorite recipes using Rhodes Orange Rolls. I enjoyed my first serving for breakfast this morning and I'm eating my second serving right now as I type this. You guys, this is SO GOOD. I even turned down Tres Leches Cake with whipped cream and strawberries for this. That says it all :)
The orange rolls are soft and chewy, the ice cream is smooth and creamy and oh, the pineapple caramel sauce . . . it's rich and silky and really tastes like pineapple caramel. You might just want to drink it.
I know you will love this recipe and I can't wait for you all to try it. Despite all the sweet stuff going on, it's not overly sweet. It's just right.
Let me show you how easy this is to make . . .
Take 12 thawed Rhodes Orange Rolls and cut each roll into 6 pieces. Place into a greased 8x8-inch pan.
Next, whisk together coconut milk and one packet of the orange cream cheese frosting that came with the rolls.
Pour over orange rolls and bake in preheated oven.
Meanwhile, make the Pineapple Caramel Sauce. Combine pineapple juice and brown sugar in a small saucepan. Heat over medium heat and bring to a boil. Boil for 10 minutes, then remove from heat and stir in the butter and vanilla extract. Stir until butter is melted and caramel is silky smooth.
Remove cobbler from oven. It will be puffed up and golden brown.
I originally shared this recipe with you back in 2011 and since it is still one of our favorites, I thought it deserved a re-share. Here is the original post . . .
My mom gave me this recipe quite awhile ago and I put it aside and didn't think much about it. After she had given it to me, I remember her talking about it several times and that she was making it AGAIN. I didn't understand why they liked it so much, because it didn't sound that special to me. Then, one afternoon, we were over at her house having lunch or a BBQ or something? I honestly don't even remember what we were eating? However, she had this Honeybun Cake for dessert. I remember tasting it and I think my jaw might have dropped to the floor? OMG - WHY DIDN'T YOU TELL ME THIS CAKE WAS SO GOOD????
Now, I love anything with cinnamon. I love cinnamon so much that I buy it in the bulk section. This cake reminds me of a CINNAMON ROLL, but in cake form. You have a super moist cake, swirled with cinnamon and sugar and a gooey glaze on top. It is amazing warm, right out of the oven and it is amazing at room temperature.
When I make this for myself, I cut the recipe in half. That is when my kitchen scale comes in handy. I just measure my cake mix, use half and save the other half for next time I am craving this cake. Turns out perfect every time.
Everyone that I have made this for has declared it one of their new favorites! You should make this for your family tomorrow for Easter. It would be perfect for breakfast, brunch or dessert.
Preheat oven to 325 degrees. Combine cake mix, eggs, sour cream and oil until well blended; set aside. Combine brown sugar and cinnamon in a separate bowl. Spread half of the cake batter into a lightly greased 9x13-inch cake pan. Sprinkle with half of the brown sugar and cinnamon, covering the entire cake. Spread the rest of the cake batter over layer and top with remaining sugar and cinnamon. Use a knife and swirl the batter. Bake for around 45 minutes or until a toothpick comes out clean. Make the glaze: combine powdered sugar, milk and vanilla until smooth and pour over the hot cake right when it comes out of the oven. Let set. Serve warm or at room temperature. You could add 1/3 cup of chopped pecans to the brown sugar and cinnamon mixture if you would like.
The Spring weather has been hitting Utah today and it's been raining. The news said there is even a chance of snow on Sunday. Wait, what? It doesn't snow in Spring, that is for Winter. Good thing I have these bright and citrusy cupcakes that just scream happiness and Spring and Summer and sunshine.
These triple lemon cupcakes start off with a lemon cake mix and to boost the lemon flavor even more, I added lemon pudding mix and lemon extract. They are moist and tender and so super yummy. Then, you have the frosting . . . this frosting is so extremely delicious and full of blueberry flavor.
You guys have all got to try making frosting like this. You take a package of freeze-dried blueberries and process them in the food processor (or blender) until it's powder, then you add that to your buttercream and it creates the prettiest and tastiest frosting, that really does taste like fresh blueberries. It's perfect because your frosting is still thick enough to pipe and you don't have to worry about fresh fruit causing the frosting to separate. The fresh blueberry flavor is even better on day two. You should be able to find freeze-dried fruit at your local grocery store.
Aren't these cupcakes so pretty? They keep best if you refrigerate them overnight rather than leave at room temperature. The frosting keeps better and the cupcakes won't get "sticky."
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and spray with cooking spray. Combine dry cake mix, dry pudding mix, lemon extract, water, oil, sour cream or yogurt and eggs in a large bowl. Beat until smooth and well combined. Fill prepared muffin cups 2/3 full with batter.
Bake for about 20-21 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool completely and top with frosting. Makes 22-24 cupcakes.
1 (2 oz.) pkg. freeze-dried blueberries
1 c. unsalted butter, room temperature
pinch of salt
2 tsp. vanilla extract
4 1/2 c. powdered sugar
1 Tbl. milk, plus more, if needed
Add the freeze-dried blueberries to a food processor or blender and process until it's a fine powder. Add to a large bowl along with the softened butter, salt and vanilla extract. Using a hand mixer, mix together until smooth and creamy. Add one cup of powdered sugar and milk and beat until smooth.
Add remaining powdered sugar, one cup at a time, and beat until smooth and creamy. If it's too thick, add a tiny bit more milk. Spread or pipe onto cooled cupcakes. I like to use a 1M Wilton tip and pipe on the frosting. Garnish with fresh blueberries and grated lemon zest, if desired.