Saturday, November 27, 2010

A Scentsy Giveaway

I am so EXCITED to SAY that this is my FIRST GIVEAWAY here at the Culinary Queen Bee!!!

Meet My darling friend Stephanie, she is an independent Scentsy Consultant and is the cutest mom to her three kidlets and is Oh, so very talented!! She is the one that is sponsoring this giveaway for me so I am very appreciative!

You can visit Stephanie and see what products, warmers and scents are new!
Visit her here or here! (Please Click on the links to visit Stephanie's websites).

Stephanie would like to give away this cute warmer and a sugar cookie scentsy bar to one lucky Culinary Queen Bee Reader (a $40 dollar value!)

I am ashamed to say that I was not a Scentsy customer before this giveaway but after having tried and tested out some of their amazing products, I have FALLEN in LOVE!
There is truly something for everyone-
both old and young!

I love these darling little stuffed Scentsy buddies. They would make GREAT cuddly companions for that special little girl or boy in your life. I love that each buddy has a zippered pocket which HOLDS a SCENT OF YOUR CHOICE. I think they are SO CUTE and would be a
GREAT STOCKING STUFFER since Christmas is just around the corner! Can't wait to get the lion for my little guy and the lamb for my little girl!

I also love the FRAGRANCE FOAM! It is an alcohol free antibacterial hand soap. I love it because it doesn't dry your hands out like other antibacterial soaps out there. I also love that it leaves your hands smells soooo GOOD! BLISSFUL SIGH! This would be a wonderful gift for that special teacher or girl friend to keep those nasty little germs at bay this holiday season! They have 6 yummy scents to choose from!

With Christmas just around the corner, I enjoy having my home smell like the Holidays! One of my favorite Winter scents is CHRISTMAS COTTAGE. It has a inviting and cozy smell of oranges, raspberries, cloves and other spices. This scent is not overbearing and has left my house smelling like the Holidays all Thanksgiving Weekend Long!! LOVE LOVE IT!

I also can't wait to get this darling little warmer for my kitchen so when I am not baking or cooking up a storm, my kitchen can smell delightful!

There are So many wonderful products to pick from!! If you are interested in winning the adorable warmer and sugar cookie bar you have two chances to put your name in the drawing!

#1: Become a Follower of The Culinary Queen Bee and leave a comment for me saying that you are a follower in the comments. If you are already a follower, then also leave me a comment! I love to hear from my readers!

#2- For a second chance to win, visit Stephanie's websites here and sign up for her newsletters! This is also a great way to see what new products, scents and warmers are coming out. This is also a great way to get to know Stephanie! Leave me a comment saying that you signed up to receive her newsletters!!

**Please note that This giveaway will close Sunday December 5th. Winner will be announced Monday December 6th!***



Ashlee, The Culinary Queen

Monday, November 22, 2010

Turkey Place Setting Tutorial

We are now down for the count and the BIG Turkey day is only a couple days away! I am so excited to dive into all that luscious food and do the back stroke! I can't wait! One of my responsibilities this year is to make the Place settings for the BIG FEAST. I wanted to get my little guy involved in this project and so I went roaming the net to find a cute idea that would be kid friendly and adorable. Never fear, your Culinary Queen did not come up empty handed!! These adorable TURKEY PLACE SETTINGS caught my eye. I can't think of a better way to welcome your guests to the table then these adorable big-footed feathered friends. I couldn't wait to make these, so I went right to work and hopped in the car and headed to my favorite craft store in the whole wide world for supplies: HOBBY LOBBY! They have everything under the sun!! I know of no other store that offers the kind of variety that they do! It truly is my home away from home. After my not so brief visit to my second home(I always get distracted in such a place as Hobby Lobby), I went to work assembling these darling feathered friends with my kidlets. I hadn't planned on sharing this craft but decided that it was just too cute not to share! I think that this would a wonderful craft to keep the kids/guests busy while they are waiting for that delicious turkey dinner!
To make your own Thanksgiving Turkey Place Settings, follow this easy and simple tutorial-

Thanksgiving Turkey Place Setting Tutorial

Tan polymer clay, approximately 1 ounce per foot base. (I used the Premo by Sculpey in Brown)
Butter Knife
Card stock in 6 colors, including light brown, tan, white and
red or whatever card stock you have on hand. (Preferably Fall hues)
Double sided tape or glue dots
Glue and Glue Gun
Googly Eyes
Colored marker or crayons for writing names on name cards
Mini Clothespins

Step One:
For each turkey, mold 1 ounce of clay into 1/2 inch thick fan shape
then use a butter knife to cut V shapes for toes. Make a small hold in the middle of the foot base by pushing floral wire halfway through. Make sure you don't push wire all the way through. Re
move the wire and bake the clay according to the package directions. Mine was in a 275 degree oven for about 15-20 minutes.
Step Two:
Meanwhile, push one end of a 6 inch piece of floral wire through the metal spring of a mini clothes pin (the beak), bend it around the pin and twist it back around the wire. Next use scissors or pinking shears to cut out 3 semi circles in graduated sizes from different colors of card stock. Cut a small light brown oval for the head, a tan beak and a red wattle. You can down load the templates right here.
Step Three:
Stick together all the card stock pieces and glue with your
glue dots or double sided tape. I hot glue gunned my googly eyes and the assembled card stock turkey to the clothes pin for extra hold! You don't want a googly eye falling off into your yams or smashed potatoes and gravy! :D
Step Four:
When your clay foot base is cooled, insert the wire into hole. If it fits to loosely then add a drop of hot glue from your glue gun to make sure that it securely holds.
Step Five:
You're almost there!! Now make personalized name cards for your guests. This is where I am going to get my little guy involved. He is working on his penmanship and this is a perfect way to let him practice! ;) After you are done with your personalized
name cards clip them to the turkey's beak! Hurray!!! Now go and put your feet up and relax and enjoy the Thanksgiving Holiday!

Happy Turkey Day!


Ashlee, The Culinary Queen

Sunday, November 21, 2010

Pumpkin Doughnut Muffins

I have another Holiday recipe for you today! This recipe would be a wonderful one to serve on Thanksgiving morning to your holiday guests. These muffins have the texture of cake doughnuts and have a cinnamon/sugar coating on the outside. These muffins are flavored with pumpkin puree, nutmeg and allspice which definitely takes on the flavor of fall time. I made thse muffins on Saturday day morning for a treat for my little brood and they "gobbled" them up! I love that these muffins can be made and frozen ahead of time which would be another bonus for reducing the amount of stress with all the baking that takes place days before and on Turkey Day! To prepare frozen muffins, all you would have to do is thaw and heat through in a warm oven and then brush with butter and toss to coat in the cinnamon sugar mixture. These muffins are also light enough that you could serve these with a fruit platter which definitely tide over hungry guests until the big feast! I hope you all enjoy this recipe! Happy Thanksgiving to all!

Pumpkin Doughnut Muffins
recipe adapted from Martha
For the Batter:
1 1/4 sticks of butter
3 c. All-purpose flour
2 1/2 t. Baking Powder
1/4 t. Baking Soda
1 t. Salt
1/2 t. nutmeg
1/4 t. all-spice
1/3 c. buttermilk
1 1/4 c. Pumpkin puree
3/4 c. Brown Sugar
2 eggs

For the Sugar Coating:
3/4 c. granulated sugar
2 1/2 t. Cinnamon

Preheat oven to 350 degrees. Butter and Flour 12 standard muffin cups. Make batter: In a medium bowl, combine flour, baking powder, soda, salt, nutmeg, and allspice. In a small bowl, whisk buttermilk and pumpkin puree. In a Large bowl combine, brown sugar and butter and with an electric mixer beat until light and fluffy. Beat in eggs one at a time, scra
ping down sides of the bowl as needed. With mixer on low , alternate adding the flour and pumpkin mixture until well combined.
Spoon 1/3 c. batter into each muffin and bake for 30 minutes until a tooth pick comes out clean. Meanwhile in a bowl, combine the granulated sugar and cinnamon. When muffins are done, remove from oven and let cool on wire rack for about 10 minutes. Working with each muffin one at a time, remove from pan and brush all over with butter and then toss to coat in sugar
mixture. Let muffins cool completely and store in an airtight container up to one day.
Note: If freezing... let muffins cool completely and then freeze in air tight container. When ready to serve, unthaw and then reheat in a 350 degree oven and then brush on butter and coat with sugar mixture.



Ashlee, The Culinary Queen

Saturday, November 20, 2010

Scrumptious Sweet Potato Casserole

With Thanksgiving just around the corner, I wanted to share one of my favorite Holiday Recipes!! I came across this recipe on a couple of years ago and it has become a family favorite. This Sweet Potato Casserole is more of a dessert than a side dish because of the pecan, brown sugar, flour and butter topping. I will guarantee that when you serve this scrumptious casserole that your guests will rave and even those NON-SWEET POTATO EATERS will be IMPRESSED!! I have taken this casserole to a couple of holiday potlucks and I never leave without handing out the recipe. This recipe is very easy to make and doesn't require a lot of effort... Don't you just love recipes like that? I know I do!!
Give this Sweet Potato Casserole recipe a try for your Thanksgiving or Christmas Festivities this year, I promise your guests will be impressed!

Scrumptious Sweet Potato Casserole

3 c. cooked and mashed sweet potatoes
2/3 c. white sugar
1/4 c. butter, softened
1 teaspoon vanilla extract
1/2 c. milk
2 eggs, beaten
1 c. packed light brown sugar
1 c. chopped pecans
1/2 c. all-purpose flour
1/3 c. butter, softened

Preheat oven for 350 degrees. Lightly grease a 9x13 inch baking dish. In a large mixing bowl, combine sweet potatoes, white sugar, 1/4 c. margarine, vanilla, milk and beaten eggs. Mix well. Pour mixture into prepared baking dish. In a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 c. butter. Mix well. Sprinkle over sweet potato mixture. Bake for 25 to 30 minutes.
*Note* To save yourself some time and relieve some stress during the Holiday Season, you could make this several days before you are ready to serve this dish by covering the dish with tin foil and placing in the freezer. Take out the day before your are ready to serve it and let thaw in fridge. Make sure that it is completely thawed before cooking it in the oven.


Ashlee, The Culinary Queen

Thursday, November 18, 2010

Raspberry Tilapia

I love seafood! I think that seafood is truly one of my favorite foods. If you are not a fish or seafood fan don't let this recipe scare you away. This recipe is sure to please even those non-seafood lovers. Tilapia is a farm raised fish, it is very mild and doesn't have the fishy taste that is usually the culprit for turning most people away from eating fish. I like to buy my Tilapia at Walmart. I buy it in a 4 lb bag with pre-shrink wrapped fillet portions. Tilapia is white in color and has a little pink to it. I like that the fish is pre-wrapped into individual portions so I can take out how many fillets I want to make, which makes this dish an even more convenient dish to make for my family. It takes about 25 minutes to put this dish together and bake. You won't be disapointed in the flavor department. The raspberry Vinegar, honey and dill weed compliment this fish very well. I personally think that the fish is better the day after. When serving for dinner I love to serve this fish over a good helping of wild rice along with steamed asparagus. The flavors compliment each other very well. For a lunch option, you could serve the day old fish over a salad with some raspberry vinaigrette. This is one tasty entree, and even my two kids love this and ask for more. Give this recipe a try tonight!
Raspberry Tilapia

6 Fillets of Tilapia(Bream)
1/4 c. and 2 T. Olive Oil
1/4 c. and 2 T. Raspberry Blush Vinegar (I purchase mine from Harmon's or a specialty store)
1/4 c. and 2 T. honey
1 1/2 t. Yellow Mustard (I personally prefer Dijon Mustard)
3/4 teaspoon Dried Dill weed

Preheat Oven to 350 degrees. Grease a 9 X13 baking dish and arrange fish in a single layer. Meanwhile, In a mixing bowl, whisk together olive oil, raspberry vinegar, honey, mustard and dill weed until thoroughly combined. Pour over tilapia fillets until coated evenly. Bake in the preheated oven for 20 minutes or until the fish flakes with a fork.


Ashlee, The Culinary Queen

Monday, November 8, 2010

Cookie Dough Cupcakes

I have a HUGE SWEET TOOTH! I think it is embedded in my DNA. Really and Truly! Every day I get the urge to splurge in some way or another but every once in a while I really go all out! One of my very favorite places to visit is the Sweet Tooth Fairy. It is a darling and very whimsical bakery shoppe located in Draper, Utah. I know that their are more shops all over Utah. One in Provo, Utah and another in St. George, Utah. My kids and I frequently visit and enjoy ordering their delicious desserts, homemade suckers and especially their cupcakes. My very favorite cupcakes are their Raspberry Cheesecake Cupcakes (only available in June and because it is my birthday month! :D You can also preorder this flavor) and the Vanilla Squared. What can I say? I love desserts and any opportunity I get to go visit the Sweet Tooth Fairy, I do! About a week ago, I came across this gourmet Cookie Dough Cupcake recipe online and I had to try it out. I decided that instead of visiting the Sweet Tooth Fairy, I would become her! I was not disappointed with these delectable cupcakes. The recipe makes about 3 dozen cupcakes (not 2 dozen like the recipe states in the directions, I have changed the yielded amount in this recipe). Needless to say, this sweet tooth fairy floated on over with cupcakes in tow, and took several around to my neighbors so I didn't eat all of them. I received many compliments on these cupcakes and I will be adding this yummy recipe to my collection. This recipe takes a bit of time to make but I promise you won't be disappointed in the results!
Cookie Dough Cupcakes
recipe and picture adapted from

For the Cookie Dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
For the Cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the Frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.
To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 36 cupcakes.
Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.


Ashlee, The Culinary Queen

Creamy Chicken and Dumplings

So I have to tell you my fellow food loving friends, I think I should have grown up in the South! That is right, like somewhere from the great state of Georgia or even Alabama. Why you ask? Well, I will tell you... even if you don't really care to hear about it. :D Not only is it beautiful back east with its beautiful scenery, darling people with lovely accents and wonderful places of historic history sites to visit but their FOOD. is. AMAZING! I really think they know what food should taste like. I am sure you know I was headed IN that direction since this is a FOOD blog after all. I know, somehow all my loves and desires head back to food. If you know me well, you know that when it comes to food, my mantra is "Food is essential to Life, make it Good!" Well, all of you that desire to be from the south like I do, I have a a delectable recipe for you...Creamy Chicken and Dumplings! This food is definitely a comfort food and a bowl of this will warm you from the inside out. You could make this wonderful recipe tonight if you wanted, especially since it is raining, snowing and windy along the Wasatch front today here in Utah. Then you could at least pretend you were from back east while you at your creamy chicken and dumplings... I can't pretend that this recipe came from my kitchen but I did head over to one of my favorite blogs. The author of this blog is from the great State of Alabama and she is so cute! She also loves food and occasionally posts the most yummy southern recipes. Needless to say, this recipe comes from cute Amanda. I hope you enjoy making and eating this yummy recipe!
Creamy Chicken and Dumplings
Recipe and Photo adapted from

1 lb. Chicken breasts
10 bouillon cubes
2 quarts of water
2 c. Bisquick
2/3 c. Milk
2 Tbsp Butter
4 eggs
4 Stalks of Celery
salt and pepper

Place chicken breasts and bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil, reduce heat and simmer for 20-25 minutes until the chicken is done.
Meanwhile, boil the eggs. Then mix together the Bisquick and milk until soft dough forms. When Chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 minutes then uncover for 10 minutes.
Meanwhile dice 2-4 celery stalks until you have about 1/2-1 c. of diced celery. Cut or shred chicken into bite sized pieces. Saute celery in 2 Tbs. Butter for a couple of minutes. Add in chicken and season well with salt and pepper. Stir to combine. Add chicken and celery to the soup. Remove yolk from eggs boiled eggs and chop whites and add to the soup. Stir all to combine. Serves 4.


Ashlee, The Culinary Queen

Thursday, November 4, 2010

Grilled Chicken Pasta with Creamy Tomato Sauce

I L-O-V-E PASTA! That is right, I used the four letter word! Love, Love, Love! Who doesn't love pasta? I don't know a single soul that doesn't but when I came across this recipe last week while surfing the web, It was love at first site! It was also love at first bite when I made this dish for my family this week. If you don't LOVE pasta then at least try this dish and you may fall head over heels for this dish like I did. This is definitely a dish that I will be making and serving more often at dinner time! Another perk about this pasta dish is that it is kid friendly. My kids have decided that they also LOVE pasta too! They licked their dishes clean....seriously... no exaggerations and asked for more. What 5 and 2 year old do that?
There are several other things that I LOVE about this pasta. I LOVE that the chicken is grilled and not fried. You can either grill your chicken on the BBQ grill or grill it in a saucepan with a little dab of Olive Oil. Also, I LOVE the taste of herbs.. This dish calls for parsley and basil. Two of my favorite herbs! I didn't have fresh herbs on hand so I just used the dried herbs that I had on hand and it worked out beautifully!! This would be a wonderful dish to serve at a dinner party. Your guests will truly oooo and awwww over your culinary skills if you serve this! It would also be a wonderful dish to serve for a special occasion like an anniversary, birthday or Holiday dinner like Valentines Day. This Pasta is ever bit as good as something you might eat at the Olive Garden or another Italian Restaurant! Hope you fall in LOVE with this dish like I did! Enjoy!

Grilled Chicken Pasta with a Creamy Tomato Sauce
picture and recipe courtesy of
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter or 2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped Or 1 teaspoon of dried parsley (if you don't have fresh on hand)
6-8 fresh basil leaves, chiffonaded or 2 teaspoons dried basil (if you don't have fresh on hand)

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.


Ashlee, The Culinary Queen

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