Tuesday, November 1, 2011

Baked Pumpkin Donuts

I am a girl that loves pumpkin! I used to belong to the pumpkin hatin' club, but that has long changed! I attribute my pumpkin dislikes to the picky-ness of my youth! So sad that I was missing out all those years on getting my pumpkin fix. Lesson learned! With Halloween behind us, I get a little sad to think I won't see pumpkins adorning the steps on porches- it gets too cold here in Northern Utah to keep the Jack O' Lanterns out for too long!  However, I am so glad that we still get another month to enjoy the pumpkin flavors on our palates instead of our porches! I love me some pumpkin bread, pumpkin pie, pumpkin fudge, pumpkin chocolate chip cookies, pumpkin pancakes... the list could go on! Pumpkin to me is truly the flavor of Fall and when I came across this recipe on Pinterest the other day, I filed it under my "Fall Favorites." I couldn't wait to make a batch of these up, so I whipped some up the night before Halloween for my family to eat while we carved our Jacks. 
This Baked Pumpkin Donut Recipe is a keeper. The donuts turned out so fluffy and light and you wouldn't even know that they were Baked and not fried!! My kids, husband, and brother and sister law devoured them! I think that we may have to incorporate making pumpkin donuts every year when we carve our pumpkins! Give these a try... all you Pumpkin Lovers out there won't be disappointed! And for those that Hate Pumpkin, I will return again with out a recipe dedicated to My Pumpkin Loving Side.
Happy Fall!

Baked Pumpkin Donuts
For the Donuts:
3 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
1 cup Sugar
6 T. Butter
2 eggs
2 teaspoons vanilla
1/2 c. buttermilk
1 cup Pumpkin Puree

For the Buttermilk Glaze:
3 c. Powdered Sugar
1/2 c. Buttermilk
1/2 teaspoon vanilla

For the Donuts:
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cute with donut cutter. Transfer to a lightly greased cookie sheet. Bake in a 400 degree oven for 12-15 minutes, or until the donuts are cooked through. Dip immediately into buttermilk glaze. Eat warm & enjoy!

For the Buttermilk Glaze:
Whisk together in a Small Bowl until smooth. Dip hot donuts in the glaze, then allow to air dry on a cooling rack.


Ashlee, The Culinary Queen

Sunday, October 30, 2011

Pumpkin Gingerbread Trifle

Fall is my most favorite season during the year and several things that I just adore about fall is celebrating Halloween and eating all the yummy Fall food!! With Halloween almost upon us, there may be a few of you that will be celebrating the holiday by attending Halloween Parties. Last night, my husband and I headed to a Neighborhood Halloween Party. Each person was asked to bring a Halloween inspired potluck dish to share. I chose to take this pumpkin gingerbread trifle because it featured two popular fall flavors- Gingerbread and Pumpkin. I thought it would be a delicious alternative to pumpkin pie... and it was! The gingerbread cake, layered with the pumpkin vanilla pudding and the rum flavored whip cream is rich and delectable. I received a lot of compliments on this dessert! Another reason I chose to make this trifle is because it will feed a large crowd of people. Even though this dessert looks pretty elaborate, it was very easy to make and assemble-so don't feel intimidated if you choose to make it! This trifle was a huge hit and I have found a favorite to take to future Fall potluck parties! I hope you all have a Happy Halloween!

Pumpkin Gingerbread Trifle
1/2 c. shortening
1/3 c. sugar
1 c. molasses
1 egg
2 1/3 c. all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 c. hot water

Filling and Topping:
2 c. cold milk
1 package (3.4 ounce) instant vanilla pudding mix
1 can (15 ounce) solid pack pumpkin
1/2 c. brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 c. heavy whipping cream
1/3 c. Sugar
1 teaspoon rum extract

1- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
2- Pour into a greased 9X13 baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Cut gingerbread into 1/2 inch to 1 inch cubes. Set aside.
3- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In  another bowl, beat the cream until it begins to thicken. Add sugar and extract; beat until stiff peaks begin to form.
4- Set aside1/4 c. gingerbread cubes. In a 4 quart trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over the top. Cover and refrigerate for at least 1 hour before serving so the flavors have time to blend. Enjoy!


Ashlee, The Culinary Queen

Sunday, September 25, 2011

Ham & Cheese Crescent Roll

Life has been crazy around the Queen's Home! With school starting, baseball practices and games, homework and the responsibilities of life, blogging has truly gone on the "back burner." With all that has been going on here at the Frisbey Household, I have needed simple and I. mean. simple. recipes to cook at night. I came across this little gem of a recipe on Pinterest the other day! After making them, I think that these rolls could somewhat resemble the microwaveable "HOT POCKETS" that you find in the frozen food section. However, these little Ham and Cheese Crescent rolls TASTE SO MUCH BETTER and ARE SIMPLE AND EASY TO MAKE!

Delicious and Easy are my middle name.... 

I promise the Queen doth deliver. 

Give this recipe a try. You won't be disappointed; especially when you need something quick and easy to make for dinner. Plus, they can be versatile. Use what deli meat you have on hand and your favorite cheese. If you are looking for a more vegetarian version, add onions and basil! Delish!
 Hope you enjoy this quick and easy recipe for a light lunch or dinner!

Ham and Cheese Crescent Rolls

18 slices of Deli Ham
1 package of crescent rolls (6)
6 Slices of Cheddar cheese

Remove crescent rolls from packaging and separate pieces. Using a rolling pin, roll out each triangle. Place desired toppings on crescent rolls. Roll up and place on cookie sheet. Bake according to the directions on the packaging and enjoy your simple and yummy meal!!


Ashlee, The Culinary Queen

Sunday, August 21, 2011

Chicken Cordon Bleu Pizza

Life has been a little crazy around these parts... note the lack of blogging about food? To let you know in case you were wondering... BOTH my wee ones started school over the course of the past few weeks which would make one think that I would have more time for blogging about said Food but in all actuality has made me more busy and has resulted in my lack of blogging about said Food.  Between Baseball practices for my son, running errands, attending PTA meetings, back to school nights and running the kids to and fro, cooking has been placed on the back burner...literally. However, I recently tried a fabulous pizza recipe that is easy to make on those busy school nights. If you have read my blog before you have become familiar with the fact that we eat a lot of homemade pizza around these parts, not only is it kid friendly and adult pleasing but it can be made up in a jiffy and can be paired up with a bagged salad. PERFECTION. I L-O-V-E recipes like this!

This pizza recipe won myself Brownie points with my husband because one of his favorite dishes is Chicken Cordon Bleu; however, making the original dish takes some time and who has time these days, or at least on busy school nights? This Pizza Recipe comes as close to the real deal and makes the HUBBY HAPPY because it tastes like the real deal and makes the kids happy because they are eating pizza. If you are wanting your family to be a HAPPY Campers all around make this delicious pizza tonight. You won't be disappointed. This is one recipe that is mom tested and Hubby and Kid approved.

Chicken Cordon Bleu Pizza
1 Large Chicken Breast
1 egg
Butter for Frying
1/2 c. Dried Breadcrumbs
1/2 c. Shredded Provolone Cheese
1/2 c. Mozzarella Cheese
1/2 c. Alfredo Sauce
1/2 c.  Ham Steak, Diced
1  Homemade or premade Pizza Crust

1. Beat the egg in a small bowl. In a shallow pie dish add the breadcrumbs. Roll the chicken breast in the breadcrumbs, then dip in the egg and then roll in the breadcrumbs again. Heat a medium skillet over medium high heat and melt the butter. Add chicken breast and  fry in the butter on both sides until golden brown and fully cooked. Internal temperatures should be 165 degrees.  Remove from pan, cool and cut into strips.
2. Preheat oven to 425 degrees. Roll out pizza crust onto pizza pan and bake for 7-8 minutes and then top with toppings. If using a premade crust spread alfredo sauce over crust and top with provolone and mozzarella cheeses, chicken and ham. If using a cooked crust return to oven for an additional 10-15 minutes. If using a premade crust bake for 10-15 minutes or until heated through and cheese has melted. Enjoy!


Ashlee, The Culinary Queen

Friday, August 5, 2011

7-up Biscuits

One form of cooking that I quite haven't been able to master around here is making fresh baked bread. My several attempts have been huge FAILS. My bread either turns out hard or doesn't raise. I am wondering if it is a result of getting the yeast to hot or not letting things raise enough. Naturally, I have been trying to find some form of bread recipe that I can make and not feel so bad about my failed baking bread attempts. I get so frustrated because I am a perfectionist and haven't been able to perfect baking bread... unless it is Rhodes Rolls! 
I recently came across a delicious recipe for 7 up biscuits. I was intrigued with the 7 up being an ingredient in the rolls. After reading over the ingredients, I knew that I couldn't screw making these biscuits up. I am so excited now, because I have found my go to recipe when I need to make something to go along with Sunday Dinners, or even to pair up with a yummy hearty soup for winter time. I compare this recipe to tasting a lot like the biscuits  that you would order at KFC. My family loves KFC biscuits and so these were a huge hit. when I made them for the Hubs and the kidelts. So, If you have a hard time making bread like me, then this is sure to become BEST BISCUIT RECIPE EVER at your home!!
7-up Biscuits
2 c. Bisquick Mix
1/2 c. Sour Cream
1/2 c. 7-up
1/4 c. butter

Cut Sour Cream into Biscuit Mix, add 7 up. Makes a very soft dough. Sprinkle additional biscuit mix on board or table and pat dough out. Using a biscuit cutter or the top part of a mason jar to cut out biscuits. Melt 1/4 c. butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.  Cooking times vary according to stoves so Keep an eye on the biscuits so they don't burn.


Ashlee, The Culinary Queen

Monday, July 25, 2011

Cinnamon Roll Pancakes

One of my all time things to make for my family on special holidays and weekends are pancakes. My recipe book is chock full of delicious pancake recipes. Check out these links to some of my favorite pancake recipes: Apple Wheat Pancakes with  a Buttery Cream syrup,  Gingerbread Pancakes and Apple Pecan Pancakes. These recipes are staples at my home around the holidays. I recently came across another delicious recipe online that I couldn't pass up trying- Cinnamon Roll Pancakes. Cinnamon rolls are one of my husbands favorite treats and I knew that he would be a fan of these delicious pancakes. Sure enough this recipe didn't disappoint! The Sugar Cinnamon swirled throughout these pancakes is to die for, along with the buttery cream cheese syrup drizzled over top makes for a delicious breakfast time treat! Enjoy!

Cinnamon Roll Pancakes
recipe adapted from recipegirl.com

1 c. Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 c. Milk
1 T. Canola Oil
1 Large egg, beaten

Cinnamon Filling:
1/2 c. butter, melted
3/4 c. brown sugar, packed
1 T. Ground Cinnamon

Cream Cheese Glaze:
4 T. Butter
2 ounces Cream Cheese
3/4 c. powdered sugar
1/2 t. vanilla extract


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine.)

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat a Large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 c. batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon/drizzle warmed glaze onto the top of each pancake.


Ashlee, The Culinary Queen

Friday, July 22, 2011

Taco Pizza

Pizza is a staple here at my home and I make it often because I know my picky eaters won't turn their noses up at it and because it doesn't require me too spend much time in the kitchen. It is the perfect entree to serve on a busy weeknight! However, making the same kind of pizza can get old and boring so I enjoy looking for different pizza recipes to use in my dinner rotation. I recently came across this recipe online and I had to give it a try. It is very easy to make and can be assembled with several staples in your pantry/freezer like tomato paste, taco seasoning mix, ground beef and re fried beans. You can also make your own pizza crust if you desire but I used a store bought D'igorno Crust to cut down on time. This pizza recipe took me literally 30 minutes to make and place on the table. With school starting next week for my little boy, this is the perfect pizza to make on a busy school night. My kids, husband and I love Tex-Mex inspired dishes so this was a huge hit at our home. I hope you enjoy this delicious Mexican Inspired Taco Pizza. 

Taco Pizza
1 (6 ounce) can tomato paste
3/4 c. water
1 (1.25 ounce) package taco seasoning mix, divided
1 t. chili powder, or to taste
1/2 t. cayenne pepper, optional
1 (16 ounce) can fate free refried beans
1/3 c. Salsa
1/4 c. chopped onion
1/2 lb. ground beef
4 c. Cheddar or Mexican Blend Cheese, shredded
2 Premade Pizza Crusts, I used DiGorno Brand

1. In a small bowl, combine tomato paste, water and 3/4 of the package of taco seasoning mix. Stir in chili powder and Cayenne pepper; set aside. In another bowl, mix re fried beans, salsa and onion; set aside. In a  large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat.
2. Preheat oven to 400 degrees. Using two baking pans, place both of your pizza crusts on pan and spread an equal amount of bean mixture on each crust, followed by a layer of tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese.
3. Bake in a preheated oven for 10-15 minutes or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking. After pizza has cooled slightly garnish with shredded lettuce, chopped tomatoes, olives, and sour cream.
Makes 2 pizzas.


Ashlee, The Culinary Queen

Thursday, July 14, 2011

Chinese Beef with Mushrooms

If you enjoy beef and mushrooms you are in for a real treat with this oriental inspired dish. You don't need to feel intimidated in making this dish because it is very easy to prepare. Soy sauce combined with Oyster sauce and other spices make for a delicious gravy. By adding beef and mushrooms and any vegetables like onions, peppers or even broccoli to the gravy, you have a complete meal. This oriental dish will not disappoint. My husband and two kids really enjoyed this dish. In fact, they enjoy anything that has oriental inspired flavors; especially when it is served over white or brown rice. I guarantee you won't have any leftovers!

Chinese Beef with Mushrooms
11/2 lb flank steak, sliced into thin strips
4 garlic cloves, finely chopped
4 T. oyster sauce
4 T. soy sauce
2 t. sugar
1 t. salt
1/2 t. Ground Black pepper
4 t. cornstarch
1 c. water
2 T. Oil
1 c. Fresh mushrooms, sliced

Step 1: In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water and cornstarch. Mix well. Add flank steak and marinate for 30 minutes.
Step 2: Heat a wok or fry pan to medium high heat. Add oil. Remove Steak slices from the marinade with a slotted spoon (reserving the marinade) and place into the pan and stir fry until the steak is fully cooked (about 5 minutes). Remove from the pan and set aside.
Step 3: Add a little more oil to the wok if necessary and add mushroom slices. Stir fry mushrooms for 3 minutes or until tender. Add the marinade liquid to the wok, bring to a boil. Reduce heat and simmer for 30 seconds. Return steak to the pan and simmer until heated through.


Ashlee, The Culinary Queen

Tuesday, July 12, 2011

Exciting News...

It has been my dream to one day put together a recipe book and get it published. Last month, I came one step closer to my dream being fulfilled. A photo editor from Carolina Country (Magazine dispersed throughout North Carolina and reaches over a half a million people) contacted me and asked if they could use this picture in their July issue:

I was thrilled and honored. I told her yes!!! Last week, 4 crisp copies of the July Edition arrived at my door step! 
Look who is on the front... Scotty from American Idol.

I was so excited. 

I then looked inside and saw this...

and this...

I am very proud of this accomplishment and look forward to someday completing my ultimate goal of getting a recipe book published. For those of you that read my blog, would you buy one?


Ashlee, The Culinary Queen

Monday, July 11, 2011

Chocolate Chip S'more Cookies

Summer wouldn't be complete with out eating one or two S'mores around an open campfire. My kids are in love with S'mores and ask if we can make them on a daily basis during the summer months. However, sometimes it isn't convenient to start a fire in our fire pit just to roast the marshmallows. When my kids get really desperate, I cave and we make them in the microwave, however, they are not nearly as good when they are made this way. I recently came across a S'more cookie recipe that in my opinion rivals the original campfire favorite.

This recipe makes a huge batch, forty-eight cookies to be exact, so be prepared to share with friends and neighbors. I did just that when I made these and dispersed these delicious cookies throughout my neighborhood. I love sharing my culinary creations with my neighbors and friends and not once have they turned away my cooking. YET.

Chocolate Chip S'more Cookies
recipe adapted from jamiecooksitup.blogspot.com
1 package Graham Crackers, crushed
6T. Butter,melted
1 T. Sugar
dash of salt
1 c. Butter, softened
2 c. Brown sugar
2 eggs
2 T. Milk
2 t. Vanilla
1 t. Baking Soda
2 t. Baking powder
1/2 t. salt
3 1/2 c. Flour
1 c. Mini Chocolate Chips
24 Large Marshmallows, halved
4 small 1.55 oz. Hershey Bars

1. Break the graham crackers into pieces. Place them in a small food processor and grin them into crumbs. If you don't have a food processor, you can place the graham crackers in a gallon sized ziploc baggie and crush them by rolling a rolling pin over them.
2. Add your 6 T. Melted butter, 1 T. Sugar and dash of salt to the Graham Cracker crumbs and mix all ingredients together in the food processor or in your ziploc baggie. Set the Crumb mixture aside.
3. Place softened butter and brown sugar into a mixing bowl. Beat on medium speed until sugar and butter are creamed together, about 2 minutes.
4. Add eggs, milk, and vanilla and mix for another 2 minutes.
5. In a separate bowl, add baking powder, soda, salt and flour and combine. Add it to your creamed mixture and mix until well combined. Toss in your mini chocolate chips and combine until chocolate chips are evenly distributed.
6. Add your Graham Cracker crumbs into the cookie mixture and fold in gently. You  don't want the crumbs lost into the dough but lightly incorporated.
7. Using a small scoop, scoop out about a two inch ball of dough and place on a greased cookie sheet. Bake cookies in a 350 degree oven for about 6 minutes or until the crack. While cookies are in the oven cut your marshmallows in half with kitchen shears or knife. After cookies have baked for the 6 minutes, remove them  from oven and place a half of a marshmallow in the center of cookie.  Place cookies back into the oven and bake for an additional 1 1/2 minutes. Remove from oven and immediately place/press a Hershey bar piece into the center of marshmallow. Remove from cookie sheet and allow them to cool on a wire rack. Enjoy!


Ashlee, The Culinary Queen

Saturday, July 9, 2011

The Queen's Fry Sauce

If you have visited Utah before, you might have come across a condiment that is located near the ketchup and mustard packets at your favorite burger and fry joint. This delicious condiment is called "Fry Sauce." This delectable dipping sauce is widely common in Utah and I am told it is hard to find in other states around the country. If you are not familiar with fry sauce it is used to dip french fries, sweet potato fries, tator tots, and chicken strips in. Fry Sauce is usually made by combining ketchup, mustard, mayo and sometimes Barbeque sauce, along with other spices. 

Fry Sauce is a favorite condiment of mine and I love to try different restaurant chain versions of this delicious dipping sauce.The best fry sauce I have ever eaten had a hint of Barbecue Sauce in it, so naturally, I wanted to recreate the recipe. My recipe is perfect for spreading on any type of burgers, dipping veggies, french fries or chicken nuggets in. I hope you Enjoy my creation!

The Queen's Fry Sauce
from the kitchen of Ashlee Frisbey
1/3 c. Mayo
1/8-1/4 c. Sweet Baby Ray's Barbecue Sauce
1 t. Yellow Mustard
1/2 -1t. Montreal Steak Seasoning

 Combine Ingredients in a small mixing bowl. Refrigerate until ready to use. This sauce is, "Oh, so yummy" when spread on Burgers, and used as a dipping sauce for french fries, veggies and sweet potato fries.


Ashlee, The Culinary Queen

Friday, July 8, 2011

Turkey Bacon Avocado Burgers

Grilling season is in full swing at my home here in Utah and I am trying to take advantage of cooking dinner outside before these perfect summer evenings turn chilly. Today, I have one top notch grilling recipe that I would like to share with you all- Turkey Bacon Avocado Burgers. These burgers are super juicy and delicious. I know this to be true because after dinner was complete and all the plates were polished last night, my husband turned to me and deemed these burgers the BEST BURGERS he had ever eaten! We all have heard the old saying, "A way to a man's heart is through his stomach!" 
This is definitely the recipe to make if you are trying to impress that super hunky guy in your life.

These turkey burgers are easy to prepare and are lightly seasoned with salt and pepper and then garnished with lettuce, pepper jack cheese and a tangy avocado mixture. Try making these scrumdiddlyumptious burgers at your next  BBQ or for a quiet night in with that oh -so -goodlookin'- man in your life!
Happy Grilling!

Turkey Bacon Avocado Burgers

1.25 lbs  Ground turkey
Salt and Pepper to taste
10 slices of Bacon, I prefer to use the thick cut bacon
6 slices of Pepper Jack Cheese
6 Hamburger Buns

3 ripe avocados, peeled and pitted
Juice of 1 Lime
1 t. Salt
1/2 c. onion, diced
3 T. Cilantro, chopped
2 Roma Tomatoes, diced
1 t. Fresh Garlic, minced
1 pinch Cayenne Pepper

Cooking Instructions
Step 1: To make guacamole- in a medium bowl mash avocados together with the lime juice. Add salt. Stir in cilantro, tomatoes and garlic. Mix in Cayenne Pepper. Cover and refrigerate until needed.
Step 2: Shape the ground burgers into 6 patties. Season on both sides with freshly ground salt and black pepper. Lightly grease the grates of your grill and heat the grill to medium high heat. Grill hamburger patties until they have reached an internal temperature of 160 degrees. With in the last few minutes of cooking top with two slices of bacon and a slice of pepper jack cheese.
Step 3: Split the hamburger buns and lightly toast the halves on the grill. Remove from the grill and set aside. Place a burger patty on each bun. Top with Guacamole and lettuce and top with the top half of bun. 
Yield: 6 Servings.


Ashlee, The Culinary Queen

Tuesday, July 5, 2011

Festive Vanilla Creme-Filled Cupcakes

Let's hear it for the Red, White and Blue! Wahoo! I hope all of you enjoyed celebrating our County's Birthday yesterday! My holiday was a wonderful one. I enjoyed spending time with my little family, neighbors and friends and enjoyed indulging in some scrumptious American Barbeque! I can't think of a better way to  celebrate the 4th. My little family was invited to two BBQ's this weekend and I could not go empty handed. I spent most of my Holiday morning customizing and baking up these little gems to take to the celebrations. Anyone that knows me, knows that I don't like to go empty handed to any holiday festivities with out yummy food in tow. These festive cupcakes were a hit with both the little kids and  "BIG Kids" alike. In fact, after arriving at our last get together with friends, these little gems were gone in a matter of 2.9 seconds. I am not joking! I didn't have time to even place them on the table without friends stealing them off my cupcake holder. :D
These cupcakes are refreshing with hints of coconut, almond and vanilla extracts in the batter and fresh whipped cream frosting. These little cakes make a great dessert for the Fourth of July Barebeque or any gathering during the summer time months! Enjoy!

Festive Vanilla Creme Filled Cupcakes
From the Kitchen Of Ashlee Frisbey
These are my own creations so if you share this recipe with others, please give credit where credit is due. Thank you!
Ingredients For Cupcakes:
1 box French Vanilla Cake mix
3 eggs
1 teas. Coconut Extract or Vanilla Extract
1 c. Milk

Mix together the cake mix, eggs, milk, and extract of your choice. Pour the batter into cupcake liners. Fill 3/4 of the way full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.Once cupcakes are cool, hollow out centers of cupcakes using a a knife or spoon or cupcake corer. Meanwhile, make pudding according to directions. Let set until firm. Then fill each cupcake center with 2 to 3 teaspoons of pudding.

1 box French Vanilla Pudding
Make according to directions for pudding.

2 c. Whipping Cream
1/4-1/2 c. Powdered Sugar
1/8 tea. Coconut, Almond and Vanilla Extracts

Pour Cream into Large mixing bowl and start mixing at a low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add the powdered sugar. Start mixer slowly again-no messy counters!  Beat until stiff peaks form.
* The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated!

Frost generously and spoon fresh or frozen berries over the top just before serving!


Ashlee, The Culinary Queen

Tuesday, June 28, 2011

Master Bathroom Makeover

Before I took my little hiatus from blogging, I promised you all a peak at my newly redecorated Master Bathroom! This is one makeover that has been a long time coming. My husband and I bought our home almost three years ago. It was a short sale so we were able to get more for our money. Our Master Bathroom was in good shape but several things were missing, including towel holders. I finally decided that after having a bathroom that wasn't anywhere from feeling like a retreat that it was in deed time for a update. I didn't re-paint this space but I did add a few more decorations,-a new valence, candles surrounded by berries, towel holders and a shag rug which really contributed to warming up this area. My color of choice when it comes to decorating my home-Red!  Anyone who knows me, knows that I enjoy a pop of red in any room. My color of choice is Burgundy and I have carried that theme color throughout my home. It not only keeps things simple but It truly brings out the cherry and black stained wood that is around my home.

Let's take a look at the before...


Now let's take a look at the After.

I love how it is warm and dare I say Romantic?

I love my newly decorated Bathroom.

One of my favorite Decorations is my Earring Holder Frame.

Isn't it cute?
My talented Friend Emily made it for me for my birthday back at the first of June. I love that this Earring holder matches my decor yet is functional and stores all my Jewelry!

Well, there you have it. My new Master Bathroom Makeover! I hope you enjoyed seeing the before and afters! :D


Ashlee, The Culinary Queen

Sunday, June 26, 2011

Grillin' Up a Good Time...

A few favorite pastimes of mine during the summer months is camping, cookouts and family picnics. These are memorable events that my family and I look forward to each year. However, it can be frustrating if you don't have great equipment to use when participating in these fun past times. I was recently asked to review Canada Post Website. This is a great comparison website that features products sold at many big box stores. I love the convenience in knowing that instead of roaming around town trying find the best deal on your desired outdoor items you can just make Canada post your one stop shop!  I love that They compare prices and make shopping easy and simple.

This website is tailored to offering their customers products that are perfect for enjoying the Great Outdoors. Some of the products that they offer are BBQ's, Grills, Smokers, Outdoor cooking equipment and utensils, camping accessories, and products for pick-nicking. Their selection is limitless and they have some very interesting and fun products.

While searching their website, a product caught my eye and became my favorite by far!They have darling picnic sets that include the place settings for four and it comes with a picnic blanket. Perfect for laying on the ground or over a picnic table.

 I can see my husband, kids and myself using the nifty little picnic set often during the summer months. I also like that this set would  be perfect for taking on camping trips!! Just throw it into your RV or into the back of your vehicle and you have a earth friendly cute little plate, cup, and utensil service for 4. Just think, there will be no need to waste money on buying paper goods before heading out of town! 

So if you are in the market for buying a new camp stove, BBQ grill, smoker picnic supplies or looking for some new out door furniture, look no further and head on over to Canada Post to see the other wonderful products they have to offer. You won't be disappointed! Click on the link below to see what Canada post is all about!

The opinions written in this review are solely my own.


Ashlee, The Culinary Queen

Cheesy Chicken Tortellini Bake

I first sampled this recipe several years ago at a Pampered Chef party that a fellow friend held at her home. It was love at first bite and I begged her for a copy of the recipe! Since that party, I have been making this dish for the past 5 years and it has become a family favorite.  I love this hearty pasta dish because it is extremely easy to make and yet is so elegant. It is the perfect weeknight main dish and can be in and out of the oven and on the table in about 30 minutes. I also love that this pasta bake freezes well. I will usually make the full recipe and freeze half of it for another busy weeknight when my little family is on the go and I don't have time to cook. It is also a favorite of mine to make and take to girl friends whom are sick or have just had babies. It is comfort food at its finest! I Hope you enjoy this recipe and that it becomes a favorite at your home!

Cheesy Chicken Tortellini Bake


Pasta Mixture
1/2 c. chopped onion ( I use a small onion)
1 teaspoon olive oil
1-2 cloves of garlic cloves, pressed
1 Jar (16 oz). Bertoli Brand White Alfredo Sauce
2 (9 oz) Packages Buitoni Brand refrigerated cheese-filled or spinach tortellini
1 1/2 c. cooked cubed chicken
1 c. milk
1 c. water
1 c. frozen peas
1/4 teas. Pepper
1 teas. Dried Basil Leaves

Crumb Topping
1/4 c. grated fresh parmesan cheese
2 T. Butter/margarine
1 c. Bread Crumbs

Preheat oven to 400 degrees. For pasta mixture, chop onion using a food chopper. In a saucepan heat oil on medium to high heat; add onion and garlic. Cook and stir for 2-3 minutes or until onion is tender. Stir in Pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture comes to a full boil; remove from heat and add basil.
Meanwhile, for crumb topping grate parmesan cheese. Place butter in a small microwavable bowl and microwave on high for 30 seconds, or until melted. Stir in bread crumbs and cheese. Mix well.
Spoon pasta mixture into a greased 9X13 baking dish and sprinkle with bread crumb mixture. Bake for 15-20 minutes or unitl edges are bubbly and topping is golden brown.

Yield 6 servings.

Side Dish suggestions: Garlic Bread and Honey Glazed Carrots.


Ashlee, The Culinary Queen

Saturday, June 11, 2011

I haven't forgotten you....

This is a picture of my sweet little girl.

 Life has been a little busy around my neck of the woods and I know that my recipe/craft posts have been sparse. I ask that you Please don't give up on me!! My little girl just went in for an angioplasty this weekend to try to correct a previous heart condition that she was born with. She is on the mend and is doing well. 


Ashlee, The Culinary Queen

Friday, May 20, 2011

Petite Lasagna Cups

Well Hello There! Happy Friday! Did you all think I had disappeared? I hope those of you that read my blog haven't given up on me. I know I have been MIA for over a week now! In my defense, I have been busy working on some fun projects to share with you all- A Master Bathroom Makeover and a cute craft for my little church youth group whom I teach lessons to every other Sunday. So stayed tuned for these fun projects!

Today, I want to share a super yummy recipe to take you into your weekend. One of my favorite dishes to make is Lasagna. I love all that cheesy goodness layered between noodles, tomatoes, ground turkey and cottage cheese. Simply Delicious. However, making Lasagna can take sometime to make and bake and I usually only make it on the weekends because I have more time. That can change now! I recently came across this yummy recipe for these petite Lasagna cups. I was really excited to try these because not only are they perfect for portion control, but they are mini and everything is more fun to eat when it's petite. Also, as an added bonus I knew my kids would get a kick out of having their own personal baby lasagna. The ingredients in this recipe are the same as other Lasagna recipes but the only difference is using Wonton wrappers in place of lasagna noodles. I love the convenience of this! No more boiling lasagna noodles to make Lasagna! Woohoo!


Ashlee, The Culinary Queen

Saturday, May 7, 2011

Mother's Day Photo Craft Idea

Have you all decided what you are getting your mother's, mother-in-laws, grandma's and all the other special women in your life for Mother's Day?

I would love to hear what you, my readers, do to celebrate your mom's! I would also love to feature some of your talent here on my blog so in the comments please leave me your link and I will head on over to your spaces in blog land and see what you have been up to!
I always enjoy hearing from you all!
So leave me some comment love!


Ashlee, The Culinary Queen

Friday, May 6, 2011

Making your House a Home with Become Products

This is a sponsored post written by me in behalf of my friends at Become.  All opinions are 100% mine.

I truly enjoy my hobbies and besides making crafts for my home and cooking yummy things to eat in my kitchen, I enjoy online shopping. I have always enjoyed shopping but since becoming a mom of two young children it has become a daunting task to shop with my kids. My kids don't particularly enjoy being dragged around town while I try to find the things I need, and to be honest I don't enjoy taking them. It is especially hard when they are tired and cranky. In fact, when they are cranky and tired it takes the enjoyment right out of the whole shopping experience!


Ashlee, The Culinary Queen

Grilled Fish Tacos w/ Chipotle-Lime Dressing

Anyone that knows me, knows that I appreciate a GOOD fish taco recipe. I am kind of a Fish Taco Snob. I have standards, you know? .wink. This is one Fish Taco recipe that I do not turn my nose up at. With Cinco De Mayo just a day behind us this will become one Mexican inspired favorite! These Grilled Fish Tacos have a creamy dressing spiked with lime juice, cumin, chili powder, and Adobo sauce for an a little extra kick! We garnish our tacos with tomatoes, cilantro, shredded cabbage, and lime wedges. These tacos are guaranteed delicious!


Ashlee, The Culinary Queen

Wednesday, May 4, 2011

Apple Streusel Bars

Happy Wednesday you all!! Boy, do I have a delicious dessert recipe for you today! Apple Streusel bars-These Apple Streusel Bars are like Apple pie but even better and believe me, I am an expert when it comes to Apple Pie. No Joke. In fact, the reason I dub myself an expert in the Apple Pie arena, is because it happens to be my Husbands dessert of choice, so I have made a lot and I mean a lot of apple desserts during our 8 years of marriage! Don't get me wrong, he loves all the desserts I whip up around here but Apple pie is hands down the one dessert that he requests the most!


Ashlee, The Culinary Queen

Friday, April 29, 2011

Dr. Pepper Marinade

Today, I have a delicious marinade recipe to take you into your weekend. If you enjoy your weekends by getting outside and enjoying the great outdoors and doing a grilling like my little family does, then this is a recipe for you! This Dr. Pepper Marinade is delicious and can be used to marinate chicken, pork, beef or turkey. I have only tried chicken, but I think any type of meat would be fabulous! 

I whipped up this marinade this week and used chicken breasts. After marinating and grilling the Chicken Breasts, I sliced and then placed them on a delicious salad.  My kids and my Handsome Hubby really liked this chicken. I also enjoyed it and thought that the meat turned out super tender and very flavorful!
If you are looking for a new marinade to use this Spring and Summer for quick and easy suppers, then try this recipe! I am sure it won't disappoint! 

Hope you all have a great weekend!

I know my weekend will be spent watching soccer practices, soccer games, attending a family birthday  party, and maybe a little grilling on the Barbie!! Wink!

Dr. Pepper Marinade

1 (12-ounce) can Dr. Pepper
 1/4 cup soy sauce 
1/4 cup lime or lemon juice 
1/2 cup vegetable oil 
2 garlic cloves, minced 
1 medium onion, minced 
1 teaspoon hot sauce or cracked peppercorns

Whisk all the ingredients together. Combine this with chicken, turkey, pork or beef in a gallon-size bag (add more Dr. Pepper to cover if necessary) and refrigerate at least 3 hours or overnight. Once you have the meat on the grill, boil the marinade for 5 minutes to thicken and use for basting.

Makes about 2-1/2 cups, enough for 2 pounds of meat.


Ashlee, The Culinary Queen

Wednesday, April 27, 2011

Cheeseburger Macaroni

This is one Tex-Mex recipe that would be perfect to insert into your weekly meal plan. Kids and Adults alike will enjoy this dish. It is comfort food at its finest. This particular recipe is fast and easy to make and can be put on the table in about 30 minutes. It is the perfect main dish to make; especially on those busy weeknights when the family is running everywhere and they only have a few moments to eat before running out the door to extracurricular activities.

This recipe uses staples from your pantry and the 'heat' of the dish can be tailored to your family's liking. Ground turkey or beef, macaroni, taco seasoing, Rotel tomatoes and chilies and cheddar cheese are a few of the ingredients used to make this hearty dish. Pair this main dish up with crispy garlic bread and corn on the cob for a delicious weeknight dinner. Enjoy!

Cheeseburger Macaroni
recipe adapted from kevinandamanda.com
image courtesy of food.com

1 lb. ground turkey or beef
1 pkg. Taco Seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes for less heat)
2 c. water or beef broth
1 c. elbow macaroni

Brown and drain meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Simmer 12-14 minutes or until macaroni is tender.

Meanwhile, make the cheese sauce-
2 T. Butter
2 T. Flour
3/4 c. Milk
1 c. Cheddar Cheese
1/2 t. salt and pepper
1/2 t. Lowry's Seasoning Salt

Melt the butter in a saucepan. Whisk in the flour and cook, whisk for about 5 minutes until fragrant and light and brown in color. Whisk in the milk and bring in boil. Whisk until smooth and thickened. Remove from heat and stir in the cheddar cheese until melted. Add the salt and pepper and Seasoning salt to cheese sauce. Pour the cheese sauce over the meat mixture. Stir gently to combine.


Ashlee, The Culinary Queen

Tuesday, April 26, 2011

Happy Easter...I'm a Little Late!

Did you all enjoy your Easter Holiday? We sure did! Our Easter Break ended yesterday. Now back to the daily grind. For the Long Easter weekend, we traveled down to Southern Utah (me and my hubby's old stomping grounds) to visit our families. Both my husbands parents and my parents live there. It was so nice to see all of our family members. My kids participated in several egg hunts courtesy of both sets of Grandparents. We also enjoy some delicious food and indulged in all that Easter Candy. I sure enjoy eating Reese's Peanut Butter eggs and my mom's chocolate creme filled cupcakes. Delicious. Boy, have I hit the gym hard the past two days to balance out my over-indulgence!
Last but not least, my family didn't forget to celebrate the knowledge of our risen Savior. We are so grateful for his huge sacrifice and the enduring love he has for us!

Remember when I showed you this Easter Apparel? During my get together with my family's side, my sisters and I decided to take a few pictures of all of my nieces and nephews. What a job! When it comes to taking the perfect picture of 7 little wee ones, it may or may not be more work than it is worth. A little hint....5 wiggly babies and two toddlers is a. lot. of work. My sisters and I are still trying to collaborate all of our pictures to find the perfect one so we can make a cute craft to give my mom for Mother's Day. It is just around the corner you know? More to come on that.
Here is just a tiny preview of a few of my pictures...
Aren't they cute in all their matching Easter Outfits?
I think they are all so cute! I sure love my kids and nieces and nephews!
I heart being a Mom and Auntie!

Happy Easter!!

Check back here tomorrow for a delicious Dinner Recipe Idea that the whole family will enjoy-
 Cheeseburger Macaroni.
See you all tomorrow!


Ashlee, The Culinary Queen

Thursday, April 21, 2011

Easter Sun Dress and Lil' Guy Ties

With Easter coming up this weekend, the past few days have been spent sewing. All other things at my house have gone by the way-side. Does this ever happen to any of you when you sew or are working on craft projects? My poor neglected children have their mom back! Wink.  

Well luckily, life can return to normal around these parts because I got my sewing projects done!  Hurray!
These are what I have been working on...

Aren't these ties so cute! I sewed them for my cute little nephews! I can't wait to see them wear them. Boy, will they look handsome and so dapper in their new Easter ties.

I also sewed this little Sundress for my sweet little niece. 

Can't wait to snuggle with the little sweetie!

I know that I said my kids have been neglected around these parts for the past few days, but I promise I haven't overlooked them! I sewed my son a matching tie last year and a friend sewed my little girl a darling little dress with matching pantelooms made out of the same fabric. 
In fact, we had family pictures taken in them last year!

You may be wondering why I am sewing all these cute little matchy-matchy outfits? Well, my brothers and sisters and I haven't had the chance to all be together at once for over a year, so we are  planning on taking pictures of the grand babies and putting them in a nice frame for my mother dear for Mother's Day! Stay tuned for some cute pictures with matchy-matchy outfits and some very cute kidlets!

Note: The patterns I used for the ties and sundress can be found and purchased here. I love this site and Ashley, the author of the blog is one crafty gal. She has super easy tutorials which are great for gals like me who are seriously challenged when it comes to sewing. I probably wouldn't and couldn't sew without her simple and easy to follow tutorials. Head on over and check out her darling blog!


Ashlee, The Culinary Queen

Monday, April 18, 2011

7-Up Marinade

This marinade is one of my family's favorites. It is very kid friendly and they lick their plates clean whenever I make it. This quick and easy marinade can be thrown together in a jiffy. Whether you choose to marinate Chicken or Turkey Breasts, they always turn out juicy and tender every time! Don't you love fool-proof recipes? I do!! With grilling season just around the bend, this is the perfect recipe to start with when you decide to dust off the ol' grill!

7-up Marinade
recipe and photo courtesy of dinnertimeideas.blogspot.com 
4-5 chicken or turkey breasts
1 can 7up or Sprite Soda
1 c. soy sauce
1 tsp. garlic powder or minced garlic

Place chicken in a ziploc bag that is resting in a large bowl. Pour in marinade ingredients. Firmly seal the zip top bag and store in the refrigerator until you're ready to use it. The soda will fizz up quite a bit, so pour it in slowly and hold the bag firmly. I put the ziploc bag in a bowl first and leave it in there while the chicken is marinating, just in case of leaks. Let the chicken marinate for up to 24 hours before grilling. Grill on a medium grill for 6-8 minutes per side.



Ashlee, The Culinary Queen

Wednesday, April 13, 2011

Lemon Cream Dream Bundt Cake

Easter is just around the bend and my plans on what I am going to serve and make for the holiday are in full swing. 

This Lemon Cream Dream Bundt Cake is perfect to serve at a Spring time gatherings because it travels well and can feed the masses!! I always receive compliments when I make and take this cake places. Friends, Family and Guests always get excited over the cream cheese filling swirled throughout. They also love the tart lemon glaze that coats this tart but moist cake. To add a little extra color and flavor, I like to fill the center with fresh raspberries. The raspberries compliment this cake very well and make for a very pretty presentation!

Lemon Cream Dream Bundt Cake
1 c. butter, softened
2 c. sugar
4 egg yolks
2 eggs
1 1/2 t. vanilla extract
zest of one lemon
2 t. baking powder
1/2 t. salt
3 cups all-purpose flour
1 c. milk

Cream Cheese Filling:
8 ounces Cream Cheese
zest of one lemon
3 T.  lemon juice (Freshly squeezed is best!)
1 egg
1/3 c. sugar

1/4 c. lemon juice (Freshly squeezed is best!)
11/2 c. powdered sugar

Step 1: Preheat oven to 350 degrees. Spray a bundt cake pan generously with cooking spray or grease and flour it. 
Step 2:Prepare cream cheese filling by beating the cream cheese until smooth, then beating in remaining ingredients. In another medium mixing bowl, beat the butter and sugar together until fluffy. Beat in the eggs and egg yolks, then the vanilla, baking powder, salt, and lemon zest. Beat the flour and milk alternately. Pour half the batter into the bundt pan., then spoon the cream cheese mixture in, avoiding the edges of the pan. Pour the remaining batter on top, making sure to cover the cream cheese completely (otherwise it'll bust through the crust of the cake and cause leaking in the oven.
Step 3: Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. The crust will be deeply golden. and that is just what you are looking for. Cool for 10 minutes and invert on a wire rack. In a small bowl, mix the glaze ingredients and brush over the cake, making sure to coat it completely until the glaze is all gone. Cool for another 30-45 minutes, the refrigerate for 2-3 hours before serving. May be served chilled or at room temperature. 


Ashlee, The Culinary Queen

Sunday, April 10, 2011

Guest Posting Over at HowdoesShe?

 I have some exciting news that I just want to shout from the roof tops!  I am so excited. elated. thrilled. ecstatic. and very tickled pink to be featured over at HowDoesShe? tomorrow Morning.


HowDoesShe is one of my very favorite blogs to visit each day. I love all of their features on recipes, craft ideas, parenting tips, etc. I am so very flattered honored to have been asked to guest post for the day! I am So THANKFUL to my friend Alison for giving me the opportunity.  

 I will be sharing my Little Grow Peep Easter Craft Tutorial with their readers. I would love it if you would stop on by and say hello!

I also wanted to let all of you, my readers, to know that I appreciate your support because without you, this blog would not be a success or exist! Thank you! I love hearing about your successes, your feedback and answering your cooking questions! Please keep the feed back coming! It is greatly appreciated!

Please head on over and say Hi! I would love to hear from you!


Ashlee, The Culinary Queen

Friday, April 8, 2011

Makia Craft Giveaway Winner

Congrats to Suzie for winning the "Lost Socks" Craft. Please contact me within 24 hours with your mailing address so your prize can be mailed to you! Thanks toeveryone who entered this giveaway!


Ashlee, The Culinary Queen

Thursday, April 7, 2011

Cranberry Crumble Coffee Cake

This is one of my favorite coffee cake recipes! It is also a favorite among my family. With the Easter Holiday just around the bend, this cake is fancy enough to serve and impress your holiday guests.  I guarantee your guests and family will rave over the cranberry sauce swirled throughout the moist cake, as well as, the irresistible  crumble topping. My predictions are that it will disappear within a matter of minutes, just like Peter Cottontail delivering Easter Baskets!

Cranberry Crumble Coffee Cake
recipe  adapted from Tasteofhome.com
1/4 c. chopped almonds
1 c. sugar
1/2 c. butter, softened
1 teaspoon vanilla extract
2 eggs
2 c. all-purpose flour
11/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 c. (8 ounces) sour cream
1 c. whole-berry cranberry sauce

1/4 c. all-purpose flour
1/4 c. sugar
1/4 c. chopped almonds
1/4 teaspoon vanilla extract
2 T. cold butter

Sprinkle almonds over the bottom of a greased 9 inch springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce of batter. Top with remaining batter. 
For topping, combine four, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
Bake in a 350 degree oven for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes; remove sides of pan. Serve Warm. Makes 12 servings.


Ashlee, The Culinary Queen

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