Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Wednesday, July 31, 2013

Keep Calm and Cook On - July Features

Hello everyone! 

Thank you SO MUCH for sharing all of your FABULOUS strawberry recipes in the July edition of Keep Calm and Cook On.  Here are the top 3 strawberry recipes as chosen by you (based on clicks).

Raspberry Strawberry No Cook Frozen Cheesecake from Call Me PMC

raspberry strawberry cheesecake refreshing, light and easy to make, this is the perfect Summer dessert #cheesecake #nocook #raspberry #strawberry #callmemc

Angel Food Trifle from Baking in a Tornado

Strawberry Pudding Cookies from The Velvet Moon Baker

Come back tomorrow to see what the August theme will be!

Surf and Turf Dessert - Guest Post by Susan from Love in the Kitchen

Howdy Addicted to Recipes readers!  I'm Susan from Love in the Kitchen.  I'm a lawyer by day and you'll most likely find me negotiating contracts.  But in my free time, you'll find me where my heart lies - either in the kitchen or the garden.

At Love in the Kitchen, I share my passion for cooking easy and tasty homemade food with fresh ingredients with you.  Today I'm guest-posting here at Addicted to Recipes!  I think found the perfect recipe to share here as well - I hope y'all think so too!

The Mr and I saw something similar to these recently, but they were made with goldfish instead of Swedish Fish.  We decided to modify them to be all sweet (dessert should have candy after all.) And while we were shopping for the ingredients, we saw Teddy Grahams and The Mr (who has a great imagination) knew right then that we had to make this into A Surf and Turf Dessert.

A Surf and Turf Dessert

Ingredients (makes approximately 40 pops):

  • 1 bag light blue chocolate melts (found in the baking aisle of most craft stores)
  • 1 bag green chocolate melts
  • 2 – 10.5 ounce bag large marshmallows
  • 1 box graham cracker crumbs
  • 1 package Swedish Fish
  • 1 box Teddy Grahams
  • Large white pearl nonpareils
  • 2 cups shredded coconut, tinted green
  • 40 lollipop sticks

First we'll make the "Surf"

Melt blue chocolate melts according to package.  Do not over-melt or the chocolate will be difficult to work with.

Place lollipop sticks in marshmallows. Dip marshmallows into the chocolate. Tap excess chocolate off the marshmallow (or spread additional chocolate where it does not cover the marshmallow) before proceeding.

Before the chocolate dries, dip the bottom in graham cracker crumbs. Add a Swedish Fish and 2 white pearl non pareils to the side.

Set aside to dry while you make the "Turf".

Now let's make the "Turf"!

Melt green chocolate melts according to package.  Do not over-melt or the chocolate will be difficult to work with.

Place lollipop sticks in marshmallows. Dip marshmallows into the chocolate. Tap excess chocolate off the marshmallow (or spread additional chocolate where it does not cover the marshmallow) before proceeding.

Before the chocolate dries, dip the bottom in the shredded coconut "grass" and dip one side in graham cracker crumb "tree trunk". Add two Teddy Grahams to each marshmallow.

Allow to dry and then enjoy!

This is the sweetest Surf and Turf you'll ever eat - and the cutest.  One word of caution - kids LOVE these!  You'll need to keep one aside for yourself if you've got kids around.

I sure hope you make and enjoy this dessert. And THANKS so much Dawn for the opportunity to show this to your readers!

zentMRS - Love in the Kitchen

Wednesday, July 24, 2013

Peanut Butter Rolo Cookies - Guest Post from DeDe at Designed Decor

Hello, My name is DeDe and I blog over at Designed Decor.

Logo button 

I am a wife, mother of 4 boys, a blogger who blogs about baking, repurposing  crafting and all things in and around my house. I am super excited to be invited to share my recipe with all of you here at Addicted to Recipes.   I am a lover of all things peanut butter! So of course I needed to try this recipe, Peanut Butter Rolo Cookies.  

Peanut Butter Rolo Cookies 016

I made these Peanut Butter Rolo cookies for a bake sale for the High School Band, they were a hit. I love to bake so I will always volunteer to make cookies for a bake sale. I also like to try new recipes, and this was the perfect cookie to make.

Peanut Butter Rolo 1 

Rolo Stuffed Peanut Butter Cookies: 

1/2 cup (1 stick) salted butter*, softened to room temperature 
1/2 cup dark brown sugar 
1/4 cup granulated sugar 
1 egg 
3/4 cup creamy peanut butter 
1 tsp vanilla extract 
1/2 tsp baking soda 
1 and 1/4 cups all-purpose flour 
24 rolos 

In a large bowl cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in order). 

Slowly mix in the baking soda and flour. Do not over mix. 

Chill the dough for 30 minutes. 

 Pre-heat oven to 350 degrees. 

Take a scoop of the chilled dough and split in half. Stick a rolo on the bottom half of the dough. Top the rolo with the other half of the d

ough and seal down the sides so that the rolo is fully covered with the dough. Repeat with the rest of the dough and all 24 rolos. 

Bake for 9 minutes. Allow to cool completely on a wire rack.

Peanut Butter Rolo Cookes 035 

*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.
I hope you will stop over to my blog and see some of the other great things I have made like these Blueberry Muffins

Healthly Blueberry Muffins-Pinnable

And this great repurposed clipboard

repurposing a clipboard to a message board.

I want to thank Dawn for letting me share this recipe with you. Please stop by to say Hello, and you can find me on these social media sites; Pinterest - Facebook - Twitter

Monday, July 22, 2013

Curried Salmon

Grilling season is upon us, and while we do tend to use our BBQ year round, summer of course is where it's at and we grill 4-5 times a week.  Also where it's at is when my hubby decides it's his turn to try a new recipe for me to write about (yes, HE did the cooking!) here it is, a new taste for grilled salmon!

Curried Salmon (Source: Barbecue Plus 2005)

Curried Salmon | Addicted to Recipes
1 1/2 - 2 lbs salmon fillet (with or without skin) - ours was without
1/2 cup plain greek yogurt
2 tablespoons lemon juice
2 teaspoons mild curry paste
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro

Preheat your grill - medium-high.

In a bowl, combine the greek yogurt, lemon juice, curry paste, salt and pepper.  Mix well.

Place the salmon in a shallow dish or in a ziploc bag and pour the marinade over the fish.  Coat well.

Reserving the marinade, place the salmon on the grill (if you are using salmon with skin, place skin side down).  Brush the top with the marinade.  Close the lid on your BBQ and grill for 5-7 minutes.

Turn the salmon over on the grill, and cook until the fish is cooked (will be opaque and will easily flake) - approximately 8-10 minutes.

Remove from grill onto a serving plate, sprinkle with the chopped cilantro, serve and enjoy!

This was a nice change for our salmon.  Great flavour, nice tang.  A hint of curry - not overwhelming at all.  Though being the curry fan that I am, I might be tempted to add a little curry powder to the marinade next time!  We devoured the meal, and my hubby and oldest son were "fighting" over the last morsels.  This was perfect with a nice green salad, chock full of vegetables.

Thursday, July 18, 2013

Dawn's Baked Beans (Homemade, Slow Cooker)

Our youngest is on a bean kick.  He is loving loving LOVING beans.  As far as I know, I have only ever had beans from a can, which I do typically purchase...but now that I am on summer holidays, I figured it was time to come up with a homemade version so to try.  I also wanted the recipe to be a slow cooker recipe (thinking ahead to hockey season!).  After reading several recipes and thinking about the flavours that my family would like, this is the recipe that I have come up with:

Dawn's Baked Beans
Dawn's Baked Beans | Addicted to Recipes

2 cups navy beans
6 slices bacon, cooked crispy and crumbled
3/4 - 1 cup onion, diced
1/2 - 3/4 cup green pepper, diced
1 cup molasses
2/3 cup brown sugar
1 156 mL can tomato paste
6 tablespoons maple syrup
2 tablespoon apple cider vinegar
3 teaspoons ground mustard
4 cloves garlic, minced
1/4 teaspoon paprika
1/4 teaspoon chipotle spice
1-2 drops liquid smoke
Dash red pepper flakes

Rinse the navy beans and soak overnight in cold water.

In the morning, strain the beans and rinse them out.  Put the beans into a large saucepan, cover with water, bring to a boil, reduce the heat and simmer for 45-50 minutes. After 45-50 minutes, drain off any excess water.

Meanwhile, cook the bacon.

In a small bowl, combine the molasses, brown sugar, tomato paste, maple syrup, apple cider vinegar, ground mustard, garlic, paprika and red pepper flakes.  Mix well.  Set aside for a moment.

Cover the bottom of the slow cooker with beans.  Layer in some of the bacon, green pepper and onion.  Add the remaining beans, bacon, green paper and onion on top.  Top with the molasses mixture.  Cover, and heat on low for 5-6 hours.

Big big BIG hit!  Our toddler ate these for lunch and dinner (and lunch and dinner again and again), and hubs had two giant helpings at dinner.  Keeper!

Wednesday, July 17, 2013

Easy Apricot Dessert Recipe with a Twist - Guest Post by Jessie at Cake Decorating Video Tutorials

Please join me in welcoming Jessie from Cake Decorating Video Tutorials for this week's guest post!

Easy Apricot Dessert Recipe With A Twist
We are in the middle of the summer and if you haven’t tried baked fruit desserts yet, then now is the best time to start! Fruits like apricots, peaches and nectarines are just coming into the season and you can find them in any fruit shop or stand.
Apricots are sweet and delicious on their own but when baked they can be an unexpected surprise for your garden party guests or a treat on a summer Sunday afternoon.
Today I would like to share a delicious apricot dessert recipe that is also super easy and quick to make.
You will need the following ingredients:
  • 6 ripe apricots, halved and pitted
  • 2 large egg whites, at room temperature
  • 20g of chocolate (it could be dark or milk chocolate with some nuts)
  • 1/4 cup sugar (learn how you can convert this and any other of your favourite recipe into sugar-free dessert recipes that are suitable for diabetics, weight loss and those who are just watching their sugar intake)
  • 1/2 teaspoon of vanilla extract
  • 6 scoops of ice cream of the flavour of your choice (optional)
Pre-heat oven to 350° F.
Wash and dry apricots and then cut them into halves and remove the pits. To make the apricots stable cut a thin slice from the round side of each apricot half and place them in the glass or porcelain baking form.
Twist: Put some small pieces of chocolate in the middle of each apricot half.
Separate the egg yokes and whites. Beat egg whites using an electric mixer until foamy and then gradually start adding the sugar 1 tablespoon at a time. Beat the mixture until stiff and glossy and then add vanilla extract.
Place the meringue on top of each apricot half completely covering it and enclosing the chocolate.
Put the apricots into the oven and bake for about 20 minutes until the meringue is golden brown. The apricots will be softened but still hold their shape.
Serving Ideas:
This easy apricot dessert is best when served immediately when it is warm right out of the oven. However, you can also place it into an air-tight container and keep refrigerated for up to 3 days to serve it cold later.
Baked apricots go well with ice cream and can also be sprinkled with some shaved chocolate on the top. Enjoy!

Jessie B. Werner is a cake enthusiast who loves to decorate cakes and make desserts. On her blog you can read more about how to start your own home based cake business and watch cake decorating videos to learn necessary skills to make your dream come true.

Tuesday, July 16, 2013

Recipe Recap #24

Welcome back to this week's recipe recap!  I love this stroll back through my recipes, I always seem to find one that I have forgotten about, even though we loved it!  Here are the recipes from July 14-20, 2012 (link to recipe in titles):

Homemade Hamburger Helper

Homemade Hamburger Helper | Addicted to Recipes

Funny, hubs and I were just watching Diners, Drive-Ins and Dives, and someone was talking about their pulled pork recipe, which sounded very similar to mine! This one is very popular at our house:
Dr. Pepper Pulled Pork Sandwiches

Dr. Pepper Pulled Pork Sandwiches | Addicted to Recipes

Monday, July 15, 2013

Dilly Dressing

Dilly Dressing | Addicted to Recipes
Recently I shared with you the recipes I used to make my own homemade Cajun Spice, some delicious Cajun Halibut Burgers, and now I must share with you the quick and easy dressing that I used on those burgers.  Enter Dilly Dressing.

Here is what I did:

1 cup mayonnaise or Miracle Whip (whichever you prefer)
2 cloves garlic, minced
Peppercorns, dash
Juice of 1 lemon
1/4 cup fresh dill

Put all of the ingredients into your food processor.  Blend.  Taste.  Enjoy!

Store in the fridge, in an airtight container.

Sunday, July 14, 2013

Scrumptious Sunday Recipe Link Party #69

Hello everyone, and a happy Sunday to you!  I hope that you have been enjoying your weekend.  We had a great week - we were away to Calgary to visit with family, pick up our oldest (who had gone to stay with Grandma and Papa for nearly a week!) and to check out the Calgary Stampede.  Was a fun time all around, and today we are just taking it easy as tomorrow is back to work for all of us.

This week's Scrumptious Sunday Recipe Link party is now live - I invite you to come by and share your recipes.

Thanks so much!

Thursday, July 11, 2013

Cajun Halibut Burgers

Inspired by an episode of Eat Street, my hubby and I were both drooling over some halibut burgers that were featured.  So of course I needed to create our own version of it!  I made come Cajun Spice, and the base for our Cajun Halibut Burgers was born!  

What You'll Need
Cajun Halibut Burgers | Addicted to Recipes

Halibut fillets (cut into burger sized portions) - I used fresh halibut
Cajun Spice
Dilly Dressing (recipe posting soon!)
Olive Oil
Ciabatta Buns
Cabbage / Coleslaw (Dry)

Preheat BBQ.  Be sure to use your BBQ griddle. 

Brush both sides of the halibut with oil.  If the skin is still on, brush the skin so that it doesn't stick when you grill it (and the skin will easily come off when the halibut is cooked).

Generously coat & rub the non-skin side of the fillets with cajun spice.  

Place the fillets, skin side down, on the griddle (alternatively, you can use a pan on your stove) - but it's summer, and we grill most of our meals in the summer.

When the fillets are part way cooked, carefully flip.  You can probably pull the skin off at this point (and sprinkle some additional cajun spice should you wish!).  Continue to cook until desired done-ness.  Remove from grill.

Cut the ciabatta buns in half, butter, and toast the buns on the grill.

Now it is time to create your burger - take your bun, generously coat with Dilly Dressing.  Place your halibut fillet on the bottom bun, top with cabbage/ dry coleslaw, add a pickle and finish with the top bun.  Enjoy!

Hubby and I inhaled these.  We made cajun-free halibut for our youngest for his meal (the cajun would have been to spicy)...but we just loved these burgers.  Hopefully halibut goes on sale soon so that we can make these again!

Wednesday, July 10, 2013

Cheddar 7UP Biscuits - Guest Post by Heather from Notes from the Nelsons

Hi there! I'm Heather, and I blog over at Notes from the Nelsens.

I'm also an elementary school teacher who loves Jesus, cooking, laughing, coffee, tennis, traveling, book stores, and spending time with my hubby, Matt, and our new pup, Tally.

He's our ferocious little guard dog. ;) We got him three weeks ago. The house he's guarding we got three years ago. To say it needed a little love was an understatement. We have some awesome before-and-after pictures to prove it.

And now for today's recipe! 

I love participating in Dawn's recipe hop and am thrilled to guest post for her today!

I'm sharing a very simple and tasty recipe that I created as a spin-off of the 7UP Biscuits that I shared not too long ago. As I mentioned in that post, I felt like the original recipe had great potential to taste like Red Lobster's Cheddar Biscuits if I just added a few ingredients. So after a little experimenting, my version of their delicious biscuits was born. 

Cheddar 7UP Biscuits (aka Heather's Red Lobster Cheddar Biscuits)

3 cups Bisquick mix
3/4 cup sour crean
3/4 cup 7up
3/4 cup cheddar cheese
1/2 T oregano
1/2 tsp garlic powder
1/2 tsp salt
3/4 cup butter, melted


Preheat oven to 450. Mix the first six ingredients together. Sprinkle counter or wax paper with a little Bisquick mix, then add dough and pat it out. Pour butter into a 9x13 pan. Cut biscuits and arrange them in the pan on top of the melted butter. Bake for 12 minutes, or until golden brown. Yields: 15 biscuits

Thanks, Dawn, for letting me share this recipe with your readers!

And, speaking of Dawn's readers, I'd love to here from you! Feel free to swing by and say hello anytime. You can also find me in these places:


Hope you have a great rest of your week!

Tuesday, July 9, 2013

Recipe Recap #23

Welcome back friends!  I took a few days off from most things connected - the start of summer holidays (yah!), our youngest's birthday (yah!), the summer heat wave (yah!), and we took our oldest to the Taylor Swift concert (yah!).  But now I am back, and ready to share with you my recipe recap from July 7-13, 2012.  

Here are the recipes (titles are linked):

Shrimp Tacos with Avocado Cream

Shrimp Tacos with Avocado Cream | Addicted to Recipes

Asian Noodle Salad

Blueberry Maple Muffins

Enjoy!  See you next week :-)

Monday, July 8, 2013

Homemade Cajun Spice

Oh summertime...the heat is upon us here, and our days are filled with finding ways to cool down.  Popsicles, the beach, sprinklers, and of course, air conditioning.  The latter is probably why my hubby and I have been craving spicy food.  Last week we went for Indian with friends, this week, we are looking for something cajun.  We're making some Cajun Halibut Burgers for dinner this week (recipe to come!) and I decided to see if I could make my own cajun spice from my current spice cabinet, rather than picking up another bottle of spice :-)  Low and behold, I found several recipes, and here is the recipe that I used:

2 teaspoons kosher salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons oregano
1 1/4 teaspoons thyme
1/4 teaspoon red pepper flakes

In a bowl, combine all of the ingredients.  Store in an airtight container.

I tasted the spice before using it in my mama!  Spicy but goooooood!

Sunday, July 7, 2013

Scrumptious Sunday Recipe Link Party #68

Good morning! Happy Sunday everyone!

Not one, not two but THREE different parties are up and running right now!

This week's SCRUMPTIOUS SUNDAY is live...head on over and share your recipes!

If you are on Bloglovin', I am hosting a Bloglovin' Linky and would love for you to link up your Bloglovin' link :-)

AND, this month I introduced a new themed recipe link party - KEEP CALM AND COOK ON!  The theme this month is strawberries - come on by and share your strawberry recipes too!

Have a wonderful day!

Thursday, July 4, 2013

Keep Calm and Cook On - Strawberries

“Cooking is like love.  It should be entered into with abandon or not at all.” 
~ Harriet Van Horne

Welcome to the first edition of Keep Calm and Cook On!  This will be a monthly themed recipe link party - where I will pick one key ingredient and will invite you to share your recipes containing that ingredient.  Simple, easy, and FUN!

Very few "rules"...would love for you to follow my blog (Facebook, Bloglovin, Twitter)...check out some of the other recipes being shared...and be sure your recipes contain the month's key ingredient!
Easy breezy!
This month's theme is STRAWBERRIES!

Wednesday, July 3, 2013

Coconut Curry Risotto

I have never really tried making risotto before.  Have had it several times, sometimes it has been fabulous, and other times...not so fabulous.  I can recall a recent MasterChef episode when Chef Ramsay went off about risotto, and for whatever reason, I was inspired to try and make it.  I came across this recipe over at Mackin' Cheese, which spoke to me, and I gave it a try.  Here is the recipe:

Coconut Curry Risotto | Addicted to Recipes1 small onion, finely chopped
2 carrots, finely sliced
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
1/4 cup olive oil
2 teaspoons paprika
1 teaspoon red curry paste
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken broth
4-5 mushrooms, thinly sliced
3/4 cup coconut milk
Fresh chopped cilantro
1 lime, cut into wedges
Salt, to taste

In a medium-sized pot, warm the chicken broth.  Set aside (but keep warm).

In a large pot over medium heat, add the onions, carrots, ginger, garlic, and olive oil.  Heat until the onions begin to soften (just a few minutes).  

Now we add the rice, paprika and red curry paste.  Stir well.  Make sure the rice is coated in oil.  Next up is the dry white wine - add this to the large pot as well.

Measure out 1 cup of the warm chicken broth, add it to the rice mixture and stir until the liquid is absorbed.  Pour in the coconut milk and add in the mushrooms.  Stir until the coconut milk is absorbed.  Add another cup of the broth, and again, stir until absorbed.  Continue to repeat this step until all the broth has been added and the liquid has absorbed.

Garnish with lime and cilantro (if desired).

There is a lot of stirring involved in this dish, so be sure to plan your meal accordingly (cook times) - or make sure you have extra hands in the kitchen!

This was AMAZING.  A lot of work, but so very good.  Like so good.  Oh my!