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

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
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

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