BIG KITCHEN.COM Review Kitchen Aid Grill Pan

I am so excited to share with you this 

Fabulous Review and Giveaway!

 I have been privileged to be able to work

with a Great company : Big Kitchen.

If you haven't been to their site, 

you have been missing out!

The wonderful people at Big Kitchen, have generously

offered to give one lucky winner this

Kitchen Aid Aluminum 11" Deep Round Grill Pan.

Some features of this pan are:

Deep round grill pan. -Aluminum collection. -Red finish. -Heavy gauge construction. -Handle construction: Soft silicone and quality stainless steel. -Exceptionally durable and long lasting. -Food slides off effortlessly. -Quick and easy cleanup. -Oven safe to 400 degree F. -Heats up quickly. -Manufacturer provides lifetime limited warranty.

I have been cooking up a storm in this 

Kitchen Aid Aluminum 11" Deep Round Grill Pan.

I have NOT been disappointed!

The first thing I wanted to make in this grill pan

was a nice hearty Steak. I mean after all

it is a GRILL pan right?

Just LOOK at those great grill marks!

Next I wanted to see how it did with a "softer" meat...

So I cooked up some Turkey Burgers.

It worked GREAT!  Plus I wanted to see how it would

do sauteing some onions for the Turkey Patty Melts.

At first I wasn't sure this pan would cook the 

onions evenly due to the "grill" texture, however

when  I lowered the heat of the pan 

the end result did NOT  disappoint.

Onto what I thought was the "seller" of this pan:

THE EASY CLEAN UP!

I was able to just wipe it off with a sponge.

Now that is a cooks dream pan!

I know what your thinking....where can I get this

Kitchen Aid Aluminum 11" Deep Round Grill Pan?

Just head on over to the fabulous Big Kitchen Web Site.
Product link found HERE

I know you will find several kitchen items you must have.

You can also enter to win  this Grill Pan below.

*Big Kitchen has provided me with (1)

Kitchen Aid Aluminum 11" Deep Round Grill Pan to review. 

ALL opinions/comments in this post are MINE solely.

Brownie Crackle Cookies

If you like chewy brownies or soft cookies, this is the one for you. 

You get the best of both worlds in these..

Brownie Crackle Cookies

And these Cookies couldn't be any easier.

In a Mixing bowl add all ingredients together and blend well.

1 Box Chewy fudge Brownie Mix (Family Size 9x13)

1 C. Flour

1 Egg

1/2 C. Water

1/4 C. Oil

1 C. Milk Chocolate Chips

After well blended, chill for about 30 min.

Using a tablespoon scoop out dough and shape into balls.

Roll into Powdered Sugar. Place on a parchment lined cookie Sheet. Bake @ 350 for 8-10 minutes.

*The hard part is to not eat them all yourself!*

Everyone LOVES CHOCOLATE, 

Lark

Boston Cream Pie

Lark's Country Heart

This is SURE TO PLEASE everyone dessert. I took some of the time out of this recipe by using a Yellow Boxed Cake Mix, as well as a container of store bought chocolate frosting.  If you find you have the time to make a "scratch" cake,  and homemade frosting......do it ! You can make this easy Custard cream while the cake is cooking in the oven.

Prepare cake as directed on box.

• FOR THE CREAM FILLING:
• 2/3 C. Sugar
• 1-½ TBSP Cornstarch
• 1 C. Milk
• 1 C. Half-and-half
• 1 TBSP. Vanilla
• 3 whole Egg Yolks, Beaten
• 1 TBSP Butter

 In a large saucepan add sugar and cornstarch, stir until combined.
Add milk, half-and-half whisking until blended. Stir in vanilla.
Heat over medium heat, (stirring often) until it comes to a rolling boil. Continue to cook for 2 to 3 minutes, until it starts to thicken.
Remove from heat, pour  in about a cup of filling to the beaten eggs. Whisk quickly until combined. Pour egg mixture into pan and return to medium heat, continue to stir often, scraping all edges of the pan. Return to a boil and cook 2 more minutes (stirring constantly). 
Remove from heat and in butter.  Chill for about an hour. 
When Cake has cooled, remove from pans and place in freezer. It will be a ton easier to cut the cake and not have crumbs or worry about it falling to pieces when you cut in half.
Now you begin layering. Cake, 1/2 frosting, 1/2 Cream. then repeat, topping off with frosting.


Country Kisses,
Lark

Big Pan 'O Sugar Cookies

If your ever in the mood for some Sugar Cookies,

and just don't want to take the time to roll out

and cut each cookie....THIS is YOUR recipe!

These are so darn easy and taste great.

I have found that they are a HUGE seller

at Bake Sales! Plus perfect for pot lucks.

PAN 'O SUGAR COOKIES

2 Sticks of Margarine

2 1/4 c. Sugar

4 Eggland's Best Egg's

2 tsp. Vanilla (also great with almond)

4 1/2 C. Four

1 tsp. Salt

1/2 tsp. Baking Soda

Preheat your oven to 375

In your mixing bowl first cream together

the margarine and sugar until light and fluffy.

Add in eggs one at a time while beating on low.

Next add the vanilla or almond extract,

beat together for 1 minute.

Place all dry ingredients into the mixer

mixing well until blended.

Spread mixture into a lightly greased

jelly roll pan. Bake for 18-22 minutes.

Or until center is cooked through

and edges are golden brown.

Let cool completely before frosting and adding sprinkles.

Make some Kitchen Memories,

Lark



Deep Fried Ravioli

MY OH MY....

I totally understand if you are drooling 

all over your keyboard right now..(lol)

These are amazing!

Perfect finger food for a party, or to serve

the "guys" while watching the game.

Deep Fried Ravioli

1 C. Flour

4  Egglands Best Eggs-beaten

2 C. Panko Bread Crumbs

1/2 C. Fresh grated Parmesan Cheese

2 TBSP Italian Seasoning

1 tsp. Salt

1 tsp. Pepper

1 lb. Store bought Cheese Ravioli

Oil -for frying

Start by heating your oil over med. heat in a 

large stock pot.

In small bowl combine the flour, salt and pepper.

In another bowl beat the eggs.

Finally in a third bowl mix the bread crumbs

seasoning and Parmesan cheese.

Dip each ravioli into flour, egg mixture and then

coat in the breadcrumb mix.

Repeat until all are coated.

Carefully place 4-6 ravioli's into hot oil.

Let fry for 3 minutes, turning often.

Drain on paper towels for 1 minute before serving.

Serve along side Marinara Sauce.

Everyone loves Fried...

Lark

Make - Ahead Meals for Busy Mom's Cook Book Review

I am thrilled to share with you the

Make Ahead Meals for Busy Moms

Cook Book by Author Jane Doiron.

Purchase this GREAT Cook Book HERE

Jane has put together an easy to follow,

clearly instructed, collection of recipes

for the every day "busy" Mom to prepare.

I had a hard time just choosing a few 

to make. I finally decided to make an

appetizer, main meal and dessert.

I  am happy to say ALL 3 were a HIT!

Let's Start it off with these

flavor packed Party Kielbasa!

Party Kielbasa

2 lbs. Kielbasa Sausage~ sliced

1/2 C. White Vinegar

1/4 C. Ketchup

1/4 C. Barbecue Sauce

1 1/2 C. Brown sugar~packed

Mix all the ingredients together .

You can then place in a freezer bag for later,

or place into a 9x13 pan in a 350 degree oven

baking for 50 minutes.

*Because I don't have a large family I halved this recipe

The main dish I chose mainly for my husband.

He is such a Meat lover I just knew he would

love these Meatballs and Gravy in the Crock-Pot.

*These make a lot of meatballs, so I baked some

and then placed them in the freezer for later use.

Meatballs and Gravy in a Crock-Pot
2 1/2 lb. Ground Turkey
2 lbs. Lean Ground Beef
2 Lg. Eggs 
1 1/2 C. Italian Style Bread Crumbs
3 Cloves Garlic- minced
1 Med. Onion- finely chopped
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 C. Parmesan Cheese
1/3 C. Milk
2 (10 3/4 0z.) Can low sodium Cream Mushroom Soup
2 C. Water
2 envelopes Turkey Gravy Mix
12 oz. Fresh Mushroom- sliced


Preheat oven to 350
Combine the first 10 items, blend together well.
Form into desired size meatballs.
Bake on sheet pan for 25 minutes,
turning meatballs half way through baking time.
While Meatballs are cooking mix together the 
soup, water, gravy mix and mushrooms.
Next you place your cooked meatballs and gravy 
into your slow cooker on high for 1 hour.
*Serve over rice or pasta.


Last but not least Our Dessert for this meal
Lemon Lush....And it is DE-LISH!
*This also was very easy to half*

Lemon Lush
1 C. Butter- softened
6 oz. Cream Cheese-softened
2 C. Flour
8 oz. Cream Cheese- softened
1 C. Powdered Sugar-sifted
16 oz. Whipped Topping-divided
2 (3.4 oz.) Instant Lemon Pudding
2 3/4 C. Milk


Preheat oven to 350
In large bowl beat the butter, 6 oz. cream cheese
until smooth. Add flour and mix until blended.
Press mixture into a greased 9x13 pan.
Bake for 30-38 minutes until golden brown.
Set aside to cool.
In another bowl beat together the 8 oz.
cream cheese and powdered sugar until smooth.
Fold in 2 C. of the whipped topping. Set aside.
Whisk together the pudding and milk.
Chill to set up.
After the crust has cooled, spread the cream cheese
whipped topping mixture evenly over crust.
Next  you will spread the lemon pudding over  that. 
Top with the remaining whipped topping.
Cover and chill until ready to serve.
*I had fresh lemons on had so I also added some zest*


Don't these recipes just look divine?
Well Jane has graciously offered to send one of her
 Make-Ahead Meals for Busy Moms Cook Books
to one lucky Winner!
And if you would like this great Cook Book now, 
or even as a gift you can order one HERE.
This GIVEAWAY will end on January 31st.
To Enter you have 5 ways to enter:
1~ follow Lark's Country Heart
2~ Follow Lark's Country Heart on Face Book HERE
3~ Follow Make Ahead Meals for Busy Moms
4~ "Like" Make Ahead Meals for Busy Moms on Face Book
5~ Post This Giveaway on your Blog or Face Book Wall.
*Please Leave a separate comment for each *


Thank You Jane!
Lark

Out of this World Alfredo Sauce

My husband loves the Olive Garden's

Alfredo Sauce....so when I told him I was 

making "homemade Alfredo" he was a

bit skeptical.  Oh ye of little faith... (lol)

He doubts me NO more!!

*( I would recommend doubling this)

Out of this World Alfredo Sauce 

1/2 C. Butter

4 TBSP. Cream Cheese-softened

1 Pint Heavy Cream

1 tsp. Garlic Powder

1/2 tsp. Salt

1/2 tsp. Pepper

3/4 C. fresh grated Parmesan Cheese

In a Medium saucepan melt butter.

Then stir in cream cheese, whisk to break up

and melt down. Combine the cream with

 the seasoning's and stir in slowly to

the sauce pan. Constantly stirring over med. heat.

Watch carefully as to not scald the mixture.

Simmer for 15 minutes.

Then stir in the Parmesan cheese,

continue stirring until smooth.

Serve over Chicken, noodles or even as

a side dish paired with bread sticks.

Impress your spouse,

Lark

Homemade Marinara Sauce

Ever since I have made this sauce I have been 

thinking of every possible recipe I have

that I can add it too. YES, it is THAT GOOD!

I am pretty sure it is MY new Pizza Sauce!

Homemade Marinara Sauce

2 (28 oz.) Canned Crushed Tomato's

3 TBSP. Olive Oil-divided

2 Cloves of Garlic-diced

3/4 C. White Onion -finely diced

1 tsp. Dried Oregano

1 C. Beef Broth

1 tsp. Salt

1 tsp. Pepper

1 TBSP. Sugar

3 TBSP Italian Seasoning

Place 1 TBSP in a large stock pot along with

the diced garlic and onion. Let cook until tender.

Place all other ingredients into a blender.

Pulse 4-5 times to blend ingredients together.

You can blend longer if you desire a smoother sauce.

Then pour sauce into the stock pot.

Simmer over low/med. heat for 20 minutes

stirring often. If sauce is thicker than you

like, just add in more beef broth.

Feeling a little "saucy",

Lark

Homemade Pasta Noodles

If you have never made your own pasta noodles 

before, you really need to give these a try.

The taste of these noodles in chicken noodle soup, or

topped with your favorite sauce is undeniably DIVINE!

You can make them as long or thin as you like.

They are a bit "chewier" than store bought, 

however that is the way I like them!

I like to make the noodles one day and let them dry

overnight in the fridge. Although it is NOT necessary.

(* I adapted this recipe from my good friend Kim Turley's)

Homemade Pasta Noodles

12 Egglands Best Eggs-beaten

1 tsp. Salt

1 tsp. Black Pepper

8+ C. All Purpose Flour

Start by combining flour, salt and pepper.

Now here you can either choose to mix this in a 

large bowl or on a smooth counter top.

If you choose to make this on a counter top,

start by placing the flour, salt and pepper in

a mound and make a "well" in the center 
to pour the eggs into. 

*start by only pouring in 1/4 of the eggs at a time.*

You will "knead" the eggs into the flour until smooth.

Adding in more flour to make the dough smooth

and not sticky. Once the dough is blended

divide it into (6) portions. Wrap them in

plastic wrap so they wont dry out.

Working with (1) ball of dough at a time,

you will roll it out to your desired thickness.

*I think they taste better when rolled thin.

Using a sharp knife or a pizza cutter cut into

thin strips or run through a pasta machine.

Lay out to dry on parchment or news paper.


Then cook in boiling water for 15-18 minutes.
Or add to your soup stock the last 20 minutes of cooking.


Homemade always taste's better!
Lark

Butterfinger Bomb Cake

This is the Bomb!

It also is my husband's favorite cake. He asks for it every Birthday. It is a great cake to take for a potluck. You will receive rave reviews and many requests for the recipe.

1 Chocolate Cake Mix *(I like to use Betty Crocker)

1 C. Sour Cream

1 Jar Caramel Ice Cream Topping

4 regular size Butterfinger Candy Bars

1 (8 oz.) Cool Whip Topping

Mix & bake cake to directions on box, plus adding in the sour cream. Bake in a 9×13″ pan While still warm, poke holes all over cake using the end of a wooden spoon. Pour caramel topping over the warm cake and “into” the holes (reserve 5 TBSP). Then set in fridge to chill for at least 30 minutes. Spread Cool Whip over cake. Next crush Butterfingers and sprinkle on Cool Whip. Finish by drizzling remaining caramel over cake.

Store cake in refrigerator.

Let me know what you think.

  Lark 

Pumpkin Pancakes with Cinnabon Spread

I wanted to make a pumpkin

pancake that was moist and filling.

 The spread I made, reminds me of a

 "Cinnabon" Cinnamon Roll. 

It is SOOOO good.

You can use this spread on hot rolls,

 toast, pumpkin bread, French toast

and it's great on plain pancakes as well.

 

Pumpkin Pancakes

1 C. Flour

1 TBSP. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 tsp. Pumpkin Pie Spice

1/2 C. Milk

1/2 C. canned Pumpkin

2 eggs: separated

2 TBSP. oil

1/2 C. 7-Up

Mix together: flour, sugar, baking powder,

salt, pumpkin pie spice.

Blend together: milk, pumpkin, egg yolks, 

oil and  7-up.

 Then add this to the flour mixture.

Beat the egg whites until stiff peaks form,

 then fold into batter.

Cook on hot griddle, turning when bubbles form.

Serve with hot syrup or Cinnabon Spread.

Lark's "Cinnabon" Spread

2 (8 oz.) pkg. Cream Cheese, soften

2 C. Brown Sugar

1/2 c. White Sugar

3/4 C. Powdered Sugar

4 TBSP Margarine

1 TBSP. Cinnamon

Blend all together until smooth. Keep in fridge.

Lip Smackin Lemon Bundt Cake

I am a HUGE lover of Lemon flavor and tartness.

So when I am craving something tart, tangy and sweet

THIS is my go to recipe to make!

It is very time saving with the use of a store

bought cake mix and frosting.

Although if you have time to spare,

make the frosting yourself..YUM!

Lip Smackin Lemon Bundt Cake

1 (18.25 oz.) Box Lemon Cake Mix

1 (1oz) Instant Lemon Pudding-I used SF.

3/4 C. Oil

3 Egglands Best Eggs

1/2 C. F.F. Sour Cream

1 TBSP Lemon Juice

Lemon Zest

1 (16 oz.) Lemon Frosting

Preheat Oven to 350

Beat together all ingredients until smooth. You can make this in a 9x13 pan or Bundt pan. Grease sides of pan well if using a bundt.

Bake for 40-45 minutes or until center is cooked through. 

While cake is warm pour glazed over the top. 

*For Bundt cake wait until you can flip cake onto plate, then glaze.

I then take the store bought Lemon Frosting and

stir into it 3 TBSP of lemon juice.

Drizzle over cooled cake.

*This cake is very freezer friendly, just wrap in plastic

wrap and freeze up to 2 weeks.

Lemon Lovin Lark!

Chicken Poppers

These little poppers are sure to please everyone. 

With a Cream Cheese Chicken filling to die for,

your guest's will wish it was the main course!

Chicken Poppers

• 1 (12.5oz.) Canned Chicken-drained
• 1 (8oz.) Philadelphia Cream Cheese-softened
• 1 cup(s) of Cooked White Rice
• 1/4 cup(s) of Green Onions-chopped
• 1 cup(s) of Shredded Sharp Cheddar Cheese
• 1 (8oz.) Cresent Rolls
• 1 cup(s) of Seasoned Panko Bread Crumbs
• 1 pinch of Salt and  Pepper to taste
• 1 (14.5 oz.) Cream of Chicken Soup
• 3/4 C. Milk
• 1. Preheat Oven to 375
  2. In large mixing bowl add, drained chicken,
  3. cooked rice,green onions, cream cheese. 
  4. Stir together until well blended.
  5. Add in shredded cheese, salt/pepper to taste.
  6. Open cresent rolls onto a floured surface.
  7. Pinch together all the seams, making it into 
  8. 1 large rectangle. 
  9. Using a pizza cutter cut into 12 even pieces.
  10. Place Spoonful of filling in each square.
  11. Pull all corners to center, pinch to seal.
  12. Roll in bread crumbs.
  13. Place on cookie Sheet and Bake 20-25 min.
  14. Heat together the soup and milk.
  15. Pour over bakes poppers.