Lemon Rosemary Chicken Recipe

by Katie on May 12, 2015

Now that spring has officially arrived, I’m more than ready to start diving into fresh ingredients to complement our family’s meals.  While I still use processed foods from time to time, I love calling upon the flavors of fresh herbs, vegetables, and fruits to add depth and character to our foods.

At the store last week, I picked up a variety of fresh herbs without having an exact menu plan in mind.  Instead, I wanted to let my creative side come into play, and try out a variety of different flavor combinations .

I especially love the aroma of rosemary, so I decided to start my culinary experimentation with that herb first.  Since we had a particularly crazy day last week where 3 different kids needed to be at 3 different locations at the exact same time, I decided that the crockpot was destined to be my mode of operation.

With a limited amount of time at my disposal, I quickly pulled together ingredients that I thought would play off of each other nicely – rosemary, lemon, and fresh garlic.  By using the crockpot, the flavors of the dish had ample time to fuse together and the result was a delicious chicken dish that even my youngest son liked (and trust me….that’s a monumental accomplishment!).

The best part about this dish is that it’s as healthy as it is simple… my favorite combination!

Lemon Rosemary Chicken

2.5 lbs. boneless chicken breasts
salt and pepper for seasoning
3 cloves of garlic, minced
1 lemon, sliced
4-5 sprigs of fresh rosemary

Place chicken in crockpot.  Season with salt and fresh ground pepper.  Sprinkle minced garlic evenly over the chicken.  Layer the lemon slices on top of the chicken, and top with the rosemary sprigs.

Cook on low for 6-8 hours.

Since I’m part rabbit and eat a salad nearly every evening, I added my chicken to fresh spinach with apple slices and an avocado.  You could also serve the chicken with rice and steamed broccoli which would complement the dish quite well.

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Lamb Cupcakes Recipe

by Katie on April 9, 2015

As I mentioned earlier this week, I was on the dessert team for Easter dinner for my extended family.  Since my husband had to work the whole weekend, I decided to throw my energies into making several fun desserts, including these lamb cupcakes.

While they took a little time to make, they were actually really easy to put together.  Plus, since everyone loved how cute they turned out, they were definitely worth the effort.

Lamb Cupcakes

Almond White Cupcakes

2-1/4 cups flour
1-2/3 cup sugar
2/3 cup shortening
1-1/4 cups milk
3-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
5 large egg whites

Beat flour, sugar, shortening, milk, baking powder, salt, and almond extract for 2 minutes until batter is smooth.  Add egg whites and beat for an additional 2 minutes.

Pour batter in cupcake pan with liners, and bake at 350 degrees for 13-15 minutes or until toothpick comes out clean.

Almond Buttercream Icing

3-3/4 cups confectioner’s sugar
1 stick butter, softened
3-4 tablespoons milk
1 teaspoon almond extract

Mix sugar, butter, and almond extract until combined.  Add milk until icing reaches desired consistency.  (I typically beat the icing on medium speed for 8-10 minutes to create a light, fluffy icing).


black gumballs
black licorice
candy eyes
candy flowers
miniature marshmallows

Once cupcakes have completely cooled, frost them with the almond buttercream icing.

Place a black gumball at the front of the cupcake, leaving just enough room for a row of marshmallows under the gumball.

Cover the cupcake with miniature marshmallows, laying some on their side and some on their ends to create a “fluffy” lamb.

Using icing, affix two candy eyes to the front of the gumball.

Using a pizza cutter, cut the black licorice into small, fat rectangles for the ears and longer, skinny ropes for the tail.

Attach ears with icing.  Place tails towards the back of the cupcake in between the marshmallows.

For girl sheep, use icing to affix a candy flower next to one of the ears.

If you’re looking for more springtime recipes, be sure to check out my spring dirt cups recipe as well.

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Spring Dirt Cups Recipe

by Katie on April 7, 2015

Since I was on the dessert committee for Easter this year, I tried to make several kid-friendly springtime desserts.  One of our kids’ favorite desserts is the dirt cake that I often make at Halloween time.

Using the same basic recipe, I made a few modifications to change it from a ghostly cake to a springtime surprise.  Instead of using a 9×13 pan, I spooned the dessert in individual plastic cups.  I also traded out the ghosts and pumpkins for fun gummy worms in a variety of different colors.

I actually doubled the recipe below which made 20 individual servings….all of which were gone within five minutes of sounding the dessert bell on Easter!

Dirt Cups Recipe

1 package Jell-O instant chocolate pudding (3.9 oz. each)
2 cups milk
1 tub of thawed Cool Whip (8 oz.)
1/2 package of Oreo Cookies, finely crushed
Gummy worms

Beat pudding and milk in a large bowl with a hand mixer for 2 minutes.  Let mixture stand for five minutes.  Stir in Cool Whip and half of the cookies.

Spoon mixture evenly into 10 plastic cups.  Top with remaining cookies and refrigerate.  Before serving, add a gummy worm (or two!) on top.

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Boston Cream Pie Cake Recipe

by Katie on March 26, 2015

While I’ve cut most sources of refined sugar out of my diet, I have to admit I did splurge and try this Boston Cream Pie Cake.  My mom brought the cake over a few weeks back, and it was an instant hit with our whole family.

As an added bonus, this recipe is incredibly simple to make even though it tastes like you’ve spent hours in the kitchen preparing it.  Of course, you can always let people think you spent hours making dessert!

The recipe calls for a 9×13 pan which works fine for this dessert.  However, if you want to dress the cake up a little bit, you could also prepare it in two 9-inch rounds instead.

In addition to the ingredients I’ve listed below, you’ll also need eggs, vegetable oil, water, and milk to make the cake mix and pudding according to package directions.  The amounts will vary based on the brand you’ve purchased.

Boston Cream Pie Cake

1 yellow cake mix
2 small boxes of vanilla pudding
1 container of chocolate icing

Prepare yellow cake mix according to package directions.  Bake in 9×13 pan.  Allow cake to cool.  Once cooled, poke holes in the cake.

Prepare vanilla pudding according to package directions.  Spread pudding over the cake and refrigerate for one hour.

Microwave the chocolate icing for 15-20 seconds or until of pouring consistency.  Pour icing over the cake.  Refrigerate until ready to be served.


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Lemon Garlic Tilapia Recipe

by Katie on February 19, 2015

Tilapia is definitely one of our family’s favorite seafood dishes.  It’s a mild fish and can be prepared in variety of different ways.  This lemon garlic tilapia recipe is my personal favorite.

Lemon Garlic Tilapia

1 lb. tilapia fillets
fresh ground pepper to taste
2 tbsp. lemon juice
1 tbsp. butter, melted
1 garlic clove, minced
1-1/2 tsp. parsley flakes

Place tilapia in a 9×13 pan that has been sprayed with non-stick cooking spray.   Pour lemon juice over the fish and drizzle the melted butter on top.  Season with fresh ground pepper to taste.  Sprinkle with minced garlic and parsley flakes.

Bake at 375 degrees for 20-25 minutes or until fish is white and flaky.

Served with fresh steamed broccoli and a spinach salad, this meal is as delicious as it is healthy.

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Fish Tacos with Cilantro Lime Sauce

by Katie on February 10, 2015

With the beginning of Lent just over a week away, I’m already starting to plan out meatless meals for Ash Wednesday and the Fridays throughout the Lenten season.  In keeping with this season, Frisch’s invited me to use their trademark ingredient – Frisch’s tartar sauce – to create a new meatless recipe.

I chose to make fish tacos, utilizing tilapia, sauteed vegetables, and a cilantro lime sauce to create the following recipe:

Fish Tacos with Cilantro Lime Sauce


16 oz. tilapia
1 tsp. extra virgin olive oil
1 tsp. lime juice
2 garlic cloves, minced
1 tsp. coriander
salt and pepper to taste

Place tilapia in a 9×13 pan.  Brush with olive oil and lime juice.  Sprinkle with garlic, coriander, salt, and pepper.   Bake at 375 degrees for 30 minutes, or until fish is white and flakes easily with a fork.

Sauteed Vegetables

2 tsp. extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, chopped
3 roma tomatoes, chopped
1 tsp. lime juice

Saute onion in olive oil for 5-6 minutes or until translucent.  Add garlic and jalapeno and saute for 2 minutes.  Add tomatoes and lime juice and cook until heated through.

Cilantro Lime Sauce

1/2 cup Frisch’s Tartar Sauce
1/2 cup sour cream
1 avocado, mashed
Juice and zest of 1 lime
1/2 tsp. cumin
1/4 cup cilantro, minced

Combine all ingredients with hand blender until smooth.

These tacos were a huge hit with our family.  It was a great combination of savoriness and spiciness that will definitely be making a reappearance on our menu plan during the Lenten season.

Disclaimer: This post was sponsored by Frisch’s. All opinions expressed on Cincinnati Cents are (as always!) mine.

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Easy Caramel Cinnamon Rolls Recipe

by Katie on January 1, 2015

One of our family’s favorite breakfast recipes is Easy Caramel Cinnamon Rolls.  This recipe originates from my mother-in-law, and it’s as delicious as it is easy.

The main ingredient for this recipe is frozen bread loaves (I use the Rhodes Frozen White Bread loaves).  The important thing to note about this bread is that it must thaw for several hours before it can be used for the recipe.  I typically place the loaves on a cutting board on my kitchen counter until they thaw.

The recipe below is a for a single batch of caramel cinnamon rolls.  I usually double this recipe so we have enough for several breakfasts.

Easy Caramel Cinnamon Rolls

2 loaves of frozen white bread, thawed
1 large box vanilla instant pudding mix (5.1 ounce size)
1 cup packed brown sugar
1/2 cup melted butter
1-2 tablespoons milk

Cut the first loaf of bread into chunks (between the size of a quarter and a half dollar).  Place the pieces into a greased 9×13 pan, loosely touching.

Combine vanilla pudding, brown sugar, butter, and milk.  Using a spatula or a large spoon, gently spread mixture over the bread chunks.  Sprinkle with cinnamon.

Cut the second loaf of bread into chunks.  Place the pieces on top of the pudding mixture, loosely touching.  Allow bread to rise for 30 minutes.

Bake at 350 degrees for 25-30 minutes or until the top is a light golden brown.

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Ham & Cheese Casserole Recipe

by Katie on December 2, 2014

This Ham & Cheese Casserole is a super easy (and delicious) way to use up leftover ham from Thanksgiving.  The recipe has been a favorite of our family’s for years, Thanksgiving time or not!

Ham & Cheese Casserole

1 bag egg noodles
2 cups cooked ham, cubed
1 can cream of chicken soup
1 cup sour cream
8 oz. shredded mozzarella or swiss cheese

Cook pasta according to package directions; drain.  Combine cream of chicken soup and sour cream in a small bowl.  Grease the bottom of a 9×13 pan.  Layer half of the noodles into the pan.  Top with half of the ham, followed by half the cheese.  Top with half of the sour cream mixture.  Repeat layers with remaining ingredients.

Bake uncovered at 350 degrees for 30-35 minutes.

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Chicken Bake Recipe

by Katie on November 17, 2014

I had a few readers ask me about my chicken bake recipe when I posted it as part of our menu plan for last week.  My sister originally made this dish for our family when our youngest son was born, and it’s been a family hit ever since.

The recipe is not only easy to make, but it’s inexpensive as well.  Plus, it’s a hearty meal for a cold evening (tomorrow night?!).

Chicken Bake

16 oz. spaghetti
3 tablespoons butter
4 boneless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
8 oz. shredded mozzarella cheese

Bake chicken for 45 minutes or until cooked through.  Cut or shred into small pieces.  While chicken is cooking, make spaghetti according to package directions; drain.

Put cooked spaghetti in a 9×13 pan.  Mix in butter until melted.  Top with chicken.  In a small bowl, combine cream of chicken soup and chicken broth.  Pour mixture evenly over chicken.  Top with mozzarella cheese.

Bake at 350 degrees for 30 minutes or until cheese is melted and sauce is bubbly.  If the cheese starts to brown, tent foil over the top of the pan.

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Over the Stove Cookies Recipe

by Katie on November 10, 2014

I realized this weekend that I never posted the recipe for our family’s Over the Stove Cookies.  As I mentioned last week, these cookies never last long at a family gathering, and by the end of an event, you’d be hard pressed to find one left over!

For my cookies this year, I doubled the following recipe:


2 cups granulated sugar
3 tablespoons cocoa
1 stick butter
1/2 cup milk

Bring to a boil.  Boil for one minute. Remove from heat and add:

1 teaspoon vanilla
3 tablespoons peanut butter

Mix together and add:

6 cups rolled oats

Mix well.  Drop by tablespoons onto waxed paper.

Allow to cool before eating.

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