I had to do another Paula Deen recipe this week, no real reason except I just love her to pieces and want to support her. And I couldn’t decide what I wanted to make for Mondays This Weeks Cravings. Plus I absolutely adore Tilapia and so do most of my kids, so… it’s fitting. That is all.

Parmesan Tilapia Roll Ups

• 1/2 c. light mayonnaise
• 1/2 c. grated Parmesan cheese
• 1/4 c. chopped fresh parsley (we actually used Oregano for more flavor)
• 2 garlic cloves, finely chopped
• 8 Tilapia fillets (about 3-4 oz each)
• Salt & Pepper
• Extra Virgin Olive Oil
• Lemon Wedges, for serving

Preheat the oven to 375 degrees. In a bowl, stir together the mayo, Parmesan, parsley and garlic.

Season the fillets on both sides with salt and pepper.

Spread the tops of the fish fillets with the mayo mixture. Roll up the fillets to cover the filling and secure with a toothpick or two.

Brush the outsides lightly with the olive oil. Arrange the roll ups on a baking sheet.

Bake until the fish is opaque and just cooked through – about 10-15 minutes.

Serve with lemon wedges. Absolutely delicious!!

Parmesan Tilapia Roll Up Recipe originally appeared on The Daily Dish Recipes on February 2, 2012.

I love cookbooks. I have a ridiculous amount of cookbooks. I almost never follow a recipe fully and I’m always substituting or adding my own twist to every meal we make from a recipe. However, my over flowing bookshelf of cookbooks needed a little dusting off and when Tina made This Week’s Cravings a recipe from our favorite cookbook, I knew it was time. The problem is, which cookbook. It took me days to decide which cookbook I wanted to use, and then another week to decide which recipe.

I finally settled on this awesome Cheese and Pesto Italian Baked Spaghetti from Paula Deen’s The Deen Family Cookbook. We had never made it before and it really turned out good. I think that next time I will probably nix the goat cheese (only because it was expensive) and add some low fat cottage cheese, simply to add a little more moisture to the recipe. But honestly the flavor was amazing and it is definitely hearty and rich.

Four Cheese and Pesto Italian Baked Spaghetti

1 lb. uncooked spaghetti noodles
1 lb. ricotta cheese
2 (6-7oz) jars of prepared pesto
2 1/2 c. shredded mozzarella
1 c. grated Parmesan cheese
1 c. crumbled goat cheese

Preheat the oven to 400 degrees. Grease a 13×9 dish.

Cook the spaghetti for 2 minutes less than the pkg directions say to cook it. Drain the spaghetti well and transfer it to a bowl. Stir in the ricotta, pesto, 1 cup of the mozzarella, 1/2 cu. of the Parmesan and the goat cheese.

Toss the mixture well and transfer it to the baking dish.

Sprinkle it with the remaining mozzarella and Parmesan.

Bake until the cheese is melted, about 15-20 minutes. Turn the oven to broil and broil for 1 minute or until golden (we skipped the broil setting.)
Serve hot!

I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Angie from Big Bear’s Wife  & Kristi from Veggie Converter. Go visit them and tell them I said hi!

<a href="http://dailydishrecipes.com/" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

Participate in upcoming linky parties:

• 2/13/2012 Week # 68 Valentine’s Day Treats or Romantic Dinners
• 2/20/2012 Week # 69 Avocado Recipes & Homemade Salsa
• 2/27/2012 Week # 70 Smoothies & Shakes
• 3/5/2012 Week # 71 5-Ingredient Meal

Would you like to link up a Nutella recipe? Go ahead!

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party and your recipe doesn’t get deleted!

If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: Nutella Recipes

Please only link recipes with our theme!

Cheese and Pesto Italian Baked Spaghetti Recipe originally appeared on The Daily Dish Recipes on January 30, 2012.

What do you think these four things are? Are you going to come back to find out?

Monday morning is the first new recipe.

Recipes Coming Up on the Daily Dish originally appeared on The Daily Dish Recipes on January 29, 2012.

Learn more about delicious champagne by checking out this awesome infograph created as a toast to champagne. There’s all kinds of fun facts and history and information to be had in this colorful infograph. Enjoy!

Brought To By Wine.com, Purveyors of Fine Wine and Champagne

A Toast to Champagne originally appeared on The Daily Dish Recipes on January 29, 2012.

It’s time again for another round of This Week’s Cravings.

Our theme this week is Homemade Pies which made me excited because I’ve really never tried a completely from scratch, homemade pie. Guess what? I still haven’t. But more on that in a moment.

I am so proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Angie from Big Bear’s Wife  & Kristi from Veggie Converter.

We host this party every Monday, so be sure to check out the upcoming themes at the bottom so you can join in too!

Have you made any Homemade Pies and want to link up with us? Go ahead and link it up down below in the linky, just please make sure it’s a homemade pie and not something else. Also, please make sure you read the simple rules first so your post isn’t removed.

Now, onto the yummy recipe and the story behind it.

So at the time we made this delicious pie, I was fresh out of surgery from my severed Achilles Tendon. I am still on the long road to recovery, but that’s okay because mini-chef has stepped up to the plate and is helping me out. I should probably add her bio to my blog too – she’s done a lot on here.

Mini chef is my 13 year old daughter Brielle. She has big dreams and aspirations to attend cooking school someday, so having her in the kitchen is exactly where she wants to be. When she saw the upcoming theme of homemade pies, she decided it would be fun to make a super easy Grasshopper pie and pair it with a wonderful meal she made us all.
Here’s her recipe!

Homemade Grasshopper Pie Recipe

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches) (she made her own with Smashed Oreos and butter)
1/4 teaspoon mint extract
2 drops green food coloring, optional

In a bowl, whisk together the milk and pudding mix for about 2 minutes. Let it stand for a few minutes or until it is soft-set. Next, fold in 3/4 cup whipped topping. Then fold in 3/4 cup of the Andes candies.

Spoon into your crust.

In a new bowl, combine the mint extract and the remaining whipped topping. Add some food color if you’d like. Spread the mint topping over the pudding layer and then sprinkle with remaining candies.

Cover and refrigerate for at least 4 hours or until set. We usually allow it to solidify overnight – plus it tastes better and better.

Enjoy!!

Here are more pictures Mini Chef took:

<a href="http://dailydishrecipes.com/" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

Participate in upcoming linky parties:

• 1/16/2012 Week # 64 CHEESE LOVER DAY… YUMMY Cheese recipes
• 1/23/2012 Week # 65 Homemade Pies
• 1/30/2012 Week # 66 Recipe from Your Favorite COOKBOOK
• 2/6/2012 Week # 67 Nutella DAY (Peanut Butter, Almond Butter & More)
• 2/13/2012 Week # 68 Valentine’s Day Treats or Romantic Dinners
• 2/20/2012 Week # 69 Avocado Recipes & Homemade Salsa
• 2/27/2012 Week # 70 Smoothies & Shakes
• 3/5/2012 Week # 71 5-Ingredient Meal

This is a BLOG Party hosted by MOMS CRAZY COOKING and co-hosted by the blogs listed in the top paragraph.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party!

If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: Comfort Food: Casseroles & Soups.

Please only link recipes with our theme!

Easy Grasshopper Pie originally appeared on The Daily Dish Recipes on January 24, 2012.

We’ve been hinting at it for awhile over on the Triberr bonfires, and finally we have opened the site and brought it to life. The members have spoken and what they wanted? Easy to understand, step by step guides to doing the things that can be done on Triberr. Ask, and you shall receive. Go ahead and hop on over to AllTriberr and check it out. Also be sure to comment and let us know what you think, what you’d like to see and any questions you have. There’s a place for all of that. Also, thanks so much to a few select people who supported this project from start to finish – Dan, Dino, Isabel and Christina, and those who will continue to help support it.

Just to keep this post food related, the night that I was getting ready to launch, my 13 year old daughter took over the kitchen and made dinner for everyone without asking for a single bit of help. Dinner for 7, made by a 13 year old includes a Spicy Cajun Alfredo Pasta, Garlic Roasted Green Beans with Sea Salt, a Fresh Salad and Garlic Bread. Yes, I am proud. Yes, I’m bragging. Hey, I don’t do it often.

Dinner with Triberr originally appeared on The Daily Dish Recipes on January 23, 2012.

This is one of my kids favorite meals, and its easy enough that the kids can do most of it. (trust me, I know this because I’m still laid up with the bum Achilles – ha!) This recipes makes 2 casseroles, sometimes 3.

Creamy Ham Pasta

• 10 c. uncooked tri color spiral pasta
• 4 celery ribs, chopped
• 1 med. green pepper, chopped
• 1/2 c. chopped onion
• 1/4 c. butter, cubed
• 3 cans of cream of cheddar cheese soup, undiluted
• 3 cups milk
• 1 tsp. salt
• 1 tsp. pepper
• 4 c. cooked ham, cubed
• 2 cans mushroom stems and pieces, drained
• 1 c. crushed butter-flavored crackers

Creamy Ham Pasta originally appeared on The Daily Dish Recipes on January 21, 2012.

This year I’m actually dressing up for Halloween. I think that the last time that I did that was during college. But I got invited to a friend’s Halloween party and was really excited about going to it. It took me a while to think about what I would dress up as for the party, but after much deliberation I decided to go with the costume of a vampire. It’s a classic but still really fun. Plus, I knew that buying the stuff for that would probably cost less than an entire costume like the other options at the Halloween store.

I knew that a vampire costume without the makeup would be no good, so I also made sure to look online with my wireless internet Wichita Falls for some good tips on how to do my makeup liek a vampire without looking completely frightening and scaring boys off.

I found lots of different resources. I found a few things that were especially good and tried them out. I decided to maybe go with the fake lashes and lots of eyeliner look instead of the white face.

Perfecting Halloween vampire makeup before the big day originally appeared on The Daily Dish Recipes on January 20, 2012.

Lemon Glaze Sour Cream Muffins

1 stick of unsalted butter, softened
1 1/2 c. sugar
1 tsp. lemon extract
4 large eggs (or 8 egg whites + 4 tsp. oil)
1/2 tsp. salt
1 tsp. baking soda
3/4 c. sour cream
2 3/4 c. all purpose flour

Lemon Glaze
2 cups confectioners’ sugar
3 tablespoons lemon juice

Preheat your oven to 400 degrees F. Grease the muffin cups or line with paper liners.

In a large bowl, beat the butter and sugar with an electric mixer until light and creamy, about a minute. Next, beat in the lemon extract, eggs, salt and baking soda.
Next, fold in the sour cream and then the flour.

Scoop the batter into muffin cups. Place in oven and bake for 15-20 minutes or until a toothpick is inserted and comes out clean.

Allow to cool for about 5 minutes in pan.

Remove from pan and place on wire rack. In a bowl, combine the powdered sugar and the lemon juice to create the muffin glaze; drizzle over muffins. Serve warm.

Makes 24 muffins.

Lemon Sour Cream Muffins originally appeared on The Daily Dish Recipes on January 19, 2012.

Salmon is one of my favorite fish, and then beyond that it’s really one of my favorite foods, period. I love that most of my kids will eat Salmon in any form. They really enjoy it too, and it’s so healthy. This recipe is probably the least healthy recipe I make when it comes to Salmon, but Salmon patties aka. Salmon Croquettes are delicious. We usually serve them over a bed of rice with different sauces for dipping. One of my kids loves smearing mayo all over a hamburger bun and eating it like a “Salmon Burger” as she refers to it. So delish!

Salmon Croquettes Recipe

•  1 1/2 c. fresh salmon or 1 (14.75) can salmon in water
• 1 heaping Tbs. onion, finely chopped
• 1/2 stalk celery, finely diced
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. black pepper
• 2 eggs, lightly beaten
• 1/4 c. all purpose flour
• Olive Oil for cooking

Salmon Croquettes Recipe originally appeared on The Daily Dish Recipes on January 18, 2012.