Sunday, August 31, 2014

Mississippi Mud Cookies

Jenna made these cookies one afternoon.  They are SOOOOOOO good.   Don ate two cookies before they cooled and were frosted!   The frosting does make enough to do about 3 batches.  We got about 3 dozen cookies. 
Mississippi Mud Cookies

 
Chocolate Cookie

2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch salt
3 cups miniature marshmallows
3 cups pecans, coarsely chopped

Chocolate Frosting

½ cup butter 
1/3 cup milk
6 tablespoons unsweetened cocoa
3 ½ cups powdered sugar
1 teaspoon vanilla extract

Chocolate cookie

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. 
 
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 9- 10 minutes. Once you have baked it about 9-10 minutes, pull out pan and add 6-8 miniature marshmallows to each cookie, you can gently press in if they fall out, but really you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick back in the oven for 1 more minute. Remove and immediately sprinkle 1 tablespoon or more (depends on your taste) of pecans onto the marshmallows, you will need to gently press these in, gently! Then set aside and allow to cool on a baking rack.

Once cool remove and make frosting.

Chocolate Frosting

In a medium mixing bowl, add powder sugar and vanilla, set aside. Then in a small sauce pan combine first 3 ingredients and heat over medium. Stir constantly, about 3-4 minutes or until butter melts. Remove from heat, and pour into powdered sugar and vanilla, stir (using a whisk is best) until smooth.

Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoons. Dress all the cookies and if there is extra frosting, add more too each one. Let frosting cool and harden before serving. Unless you need to sample one, then dig in just be sure not to burn the roof of your mouth.

Saturday, August 30, 2014

Deep Dish Pizza


I made this for a quick dinner.  It does take some planning ahead if you want to be able to pick up the crust and eat it like normal pizza.   Don said he really liked it!

DEEP DISH PIZZA (low carb)
http://www.genaw.com


CRUST:
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded

TOPPINGS:
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.

If you baked it without a parchment paper lining, when nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.

Spread the crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Notes from original poster:
Unless you line it with parchment paper, I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.



NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter without the paper moving around too much.



UPDATE 3/10/14: I simplified the method for making the crust. There was no need to add the ingredients in stages. Just dump them all into a bowl and mix them with a wooden spoon. Just make sure that the cream cheese is softened first. I mix mine in an 8-cup measure with a handle on it. I put the cream cheese in first and soften it in the microwave for 20 seconds. Then, I add the rest of the crust ingredients and mix them.

 

Friday, August 29, 2014

Sausage Quiche

I made this for breakfast this last week.  Easy to put together and yummy.   I did have to bake this about 55 minutes to get it to set up.

SAUSAGE QUICHE

http://www.genaw.com


1 pound pork sausage, browned
8 ounces cheddar cheese, shredded
6 eggs
1/2 teaspoon salt
Dash pepper
1 cup heavy cream


Put the sausage in the bottom of a large pie plate. Top with the cheese. Beat the eggs, salt and pepper, then beat in the cream. Slowly pour the egg mixture evenly over the sausage and cheese. Bake at 350º for 35-45 minutes until a knife inserted in the center comes out clean. Let stand about 10 minutes before cutting.

Makes 6-8 servings
Can be frozen


Per 1/6 Recipe: 607 Calories; 52g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 455 Calories; 39g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Thursday, August 28, 2014

Southwestern Pot Roast Cooked in the Crockpot


This was an easy roast to put together and tasted great!   We served it on tortillas and even put the Mexican potatoes on it.  YUM!
Southwestern Pot Roast Cooked in the Crockpot


3 lb. boneless chuck roast, trimmed of visible fat
1 can reduced sodium beef broth
1 cup + 1/4 cup your favorite salsa
steak rub or your favorite seasoning for steak to rub on meat before


1-2 tsp. olive oil for browning meat

Put beef broth in a small saucepan, removing any fat that has collected on top in the can. Boil until the broth is reduced to 1/2 cup.

While beef broth is reducing, trim all visible fat from chuck roast. Rub pot roast on all side with steak rub (or your favorite seasonings for steak.) Heat olive oil in heavy frying pan (pans that aren't nonstick will give the best browning.) Brown roast well on all sides


When roast is browned on all sides, put meat in crockpot. Pour reduced beef broth into frying pan and use a metal turner to scrape off any carmelized bits from the browned meat. Add salsa and stir into broth, then pour salsa/beef broth mixture over pot roast.

Cook on high for one hour, then turn to low and cook 3-4 more hours, or until meat is very tender when pierced with a fork. (You could also cook for a longer time on low setting. If you don't have a slow cooker, cook in a heavy dutch oven on stovetop at lowest setting for 2-3 hours.) Remove meat from crockpot and pour sauce into small saucepan. (If there is a lot of fat on top of the sauce, spoon it off or use a fat separator to remove the fat. You may not need to do this if you did a good job trimming.) Put meat back into crockpot to keep warm, then add final 1/4 cup salsa to the sauce and simmer until reduced to about 1 cup.

To serve, slice meat across the grain and serve hot, with sauce spooned over the top. I also think this meat would be great served as a filling for tacos or burritos.

 

Wednesday, August 27, 2014

Mexican Potatoes


I needed a side dish to go with a roast recipe(tomorrow's post)  I used russet potatoes, since that was what was in the pantry.  Simple and delish!

Mexican Potatoes



3 or 4 Red Potatoes cut into 1 inch wedges
1 tablespoon of olive oil
1 tablespoon of taco seasoning

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.

3. Eat and enjoy!

 

Tuesday, August 26, 2014

Chicken Cutlets with Citrus-Tarragon Pan Sauce



This was the main dish that Jenna made to go with the Kale Salad.  Delish!  Try this one soon!
Chicken Cutlets with Citrus-Tarragon Pan Sauce
Everyday with Rachael Ray 9/14


boneless, skinless chicken breasts, pounded 1/2-inch thick
salt and pepper
flour
EVOO

Citrus-Tarragon Sauce

1 tablespoon minced shallot or onion
1/4 cup water or stock
1/2 small grapefruit, juiced
Pat of cold butter
Large pinch fresh minced tarragon
Salt and pepper

Season pounded chicken breasts with salt and pepper; dredge in flour. In a skillet, heat a drizzle EVOO over high. Add chicken; cook until golden brown on both sides and cooked through, about 3 minutes per side. Transfer to a plate.

Add a tablespoon minced shallot to the pan; stir 30 seconds. Add water or stock and the grapefruit juice. Stir, scraping up browned bits, and cook until sauce thickens. Off heat; whisk in cold butter. Add tarragon. Season. Spoon the sauce over the chicken.

Monday, August 25, 2014

Crisp Kale Salad


Jenna made a delicious meal for us after we came home from moving Kathleen in to college a week or so ago.  If you haven't tried Kale, give this a try.  It was excellent.  Jenna subbed a few things(she is allergic to hazelnuts) and we didn't have an orange! 
Crisp Kale Salad
Every Day with Rachael Ray 9/14

4 c stemmed, shredded kale
1 small red onion, halved and thinly sliced
2 tsp tangerine or orange zest  plus 1/4 c juice(we used grapefruit)
1/4 c extra virgin olive oil
1/2 c coarsely chopped toasted hazelnuts(we used almonds)
3 oz shaved parmesan or romano cheese

In a large bowl, toss kale, onion, juice, EVOO, 3/4 tsp salt and 1/2 tsp pepper.  Let stand for 15 minutes to tenderize.   Top with zest, nuts and cheese.

Sunday, August 24, 2014

Cookie Butter Crunch Bars (no bake)


We made a trip to Trader Joe's especially to get cookie butter.  If you haven't tried cookie butter, you MUST.  It is so good, you can just eat it with a spoon.  I found these no bake bars and we all loved them. 
Cookie Butter Crunch Bars (no bake)
recipe vanillasugarblog.com


1 1/2 cups confectioners sugar
2 cups rough/crushed graham cracker crumbs* (I used cinnamon flavored)
1 cup cookie butter
1 cup unsalted butter, melted
3/4 ts sea salt

topping:
about 8-10 ounces of white chocolate, melted
couple TB of cookie butter for swirling in the white chocolate

cooks notes:
* crush up the graham crackers with a little bit of rough chop still left in there. No need to go to
a fine powder. We want crunch!
You can easily use peanut butter, just use less salt as well, about 1/2 ts.
If you do use peanut butter, maybe use dark chocolate as a topping?

Grease up an 8 or 9-inch square pan.


Combine all ingredients (except the topping ingredients) in a bowl and mix well.  Pour into pan, spread   mixture into corners, making sure to push down and make flat.


Cover the top of mixture with plastic wrap, making sure to get all corners covered.  Place in fridge for at least an hour.

When ready to use/make the topping, melt the white chocolate over a double boiler or whatever
method you prefer.


I placed the melted white chocolate on the top, spread it around, then added in a couple clumps
of cookie butter and swirled it in for a nice visual.***Beth suggests to cut the bars now, while they are soft.  It is hard to cut through the hardened chocolate topping.


Let the chocolate topping harden, or put it back in fridge to finish setting up.  Use a sharp knife and slice into squares.


It's best to keep this cold; does not do well at room temp in the summer.
Makes about 12-15 small bars, depending on how you slice them.

Saturday, August 23, 2014

Texas Peanut Butter Sheet Cake

A friend of ours, Suella, told my mom about this recipe.  I made it and took to church for treats one Sunday.  It was very easy to put together and tastes great!
Texas Peanut Butter Sheet Cake
http://1reciipes.blogspot.com

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk

Peanut Butter Icing:

1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon milk
1 (16-oz.) pkg. powdered sugar( 2 cups)
1 teaspoon vanilla extract

Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.

Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired.

Peanut Butter Icing: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.

Friday, August 22, 2014

Salted Coffee Caramel Sauce

So, we were making toppings for ice cream one evening.  Kathleen made this and did NOT tell me there was coffee in it.  She put some over my ice cream and I, a NON coffee drinker, knew immediately that there was coffee in it.  They liked it very much, but it DOES taste like coffee......They LOVE to try to get me to like coffee, unsuccessfully, I might add! :-)

Salted Coffee Caramel Sauce

 

Makes about 2/3 cup
 
5 tablespoons unsalted butter, diced
1/2 cup packed light brown sugar
2/3 cup heavy whipping cream
1 1/2 teaspoons espresso powder
1/2 teaspoon flaky sea salt, plus more to taste
2 teaspoons vanilla extract

Melt butter in a small saucepan over medium heat. Once the butter has completely melted, add the sugar, heavy cream, espresso powder, and salt and whisk until all of the espresso powder has dissolved. Bring the mixture to a slow boil, whisking constantly during this time. Turn down the heat to low, and simmer and whisk for an additional 3 minutes to thicken.

Remove caramel sauce from the heat and add the vanilla extract. Stir to combine. Serve warm, at room temperature, or pour into a glass jar and refrigerate for later use. The caramel sauce will thicken once it cools. The sauce will keep refrigerated for 2 to 3 weeks.

To rewarm, microwave on LOW power in bursts of 15 to 30 seconds, stirring between each session. Or reheat gently over low heat in a saucepan.

Thursday, August 21, 2014

Nutella Magic Shell

If you like Nutella, you will LOVE this!  Easy to put together and tastes great!.

Nutella Magic Shell
 

1/2 cup Nutella
1 TBSP vegetable oil


In a microwave safe bowl, combine the oil and Nutella.

Microwave in 30 second intervals at 50% power, mixing in between, until fully combined. About a minute or a minute and a half.

Once cooled, drizzle over ice cream.

Store at room temperature.


This magic shell works best on ice cream right from the freezer. While it will solidify on the ice cream, it won't get quite the crunch that traditional magic shell does.
 

Wednesday, August 20, 2014

The Best Pumpkin Cake

Happy 20th birthday to my baby, Kathleen!  Her college classes start today, so not a happy way to spend her golden birthday!  Love you bunches!

This really is a great tasting cake and tastes better after it sits.  It is easy to put together, and you probably have all the ingredients on hand.  I, however, was out of heath bits, so used mini chocolate chips and caramel sauce as my toppings.
The Best Pumpkin Cake
http://www.lifeisbetterinpink.com


Yes, the actual cake part of this recipe is only 3 ingredients!!!

1 box yellow cake mix
1 can pumpkin (not pumpkin pie filling just plain canned pumpkin)
1 generous tsp pumpkin pie spice
1 can sweetened condensed milk
whipped topping
cake garnish - chocolate shavings, heath bits, and caramel sauce



Preheat  oven to 350 degrees and grease (I used PAM) a cake pan - 9 x 13

In a medium mixing bowl, whisk together the cake mix and the pumpkin pie spice - this will incorporate the two ingredients and break up any cake mix lumps(Do not use the oil and eggs on the cake mix package)

Stir in the can of pumpkin.  Spoon into your prepared pan.

Bake for 30 minutes (adjust the length of baking depending on the size of your pan)

Allow cake to cool completely in pan.

Once cool, use the back of a wooden spoon to poke holes in your cake.  Pour sweetened condensed milk over the top of the cake, making sure to fill the holes.

Allow the condensed milk to soak into the cake by chilling for one hour or more in the fridge.

After an hour, frost your cake with the whipped topping.  Put cake back into fridge until you are ready to serve

Before serving, garnish with whatever other topping you want--chocolate shavings, heath bits, and caramel sauce

Store any leftover cake in the fridge.

Tuesday, August 19, 2014

Maple Butter

We made this to go on the Chicken and Waffles we made.  LOVED it!
Maple Butter

1 stick butter, room temperature
1/2 tsp maple extract
1/4 c honey
pinch salt
pinch cayenne pepper

Mix all together until well combined


Monday, August 18, 2014

Rhubarb Dream Bars


I still had some fresh from Wisconsin rhubarb, so I made this recipe.  It was delicious!
Rhubarb Dream Bars
Facebook via Cindy Halle

Crust:

2 cups flour
3/4 cup powdered sugar
1 cup butter

Mix crust and press into 9x13" pan. Bake in 350 oven for 15 min.

Filling:


4 beaten eggs
4 cups chopped rhubarb
2 cups sugar
1/4 cup flour
1/2 tsp salt

Combine eggs, sugar, flour, salt. Mix. Fold in rhubarb. Pour on top of baked crust.


Bake at 350 for 40-55 min until set and edges start to brown.

Sunday, August 17, 2014

Pretzel Toffee

I need a quick dessert and had all the ingredients for this.  See my notes at the bottom.  Use a 9 x 13 pan if using this recipe.  Very good.
Pretzel Toffee
http://www.crazyforcrust.com


4 cups pretzels
1 stick (1/2 cup) butter
½ cup brown sugar
1 cup chocolate chips
Sprinkles for decorating, if desired


Preheat oven to 350°. Line a cookie sheet**** with foil and spray liberally with cooking spray. Spread pretzels out in an even layer on prepared pan. Set aside.

Melt together butter and sugar in a saucepan over medium heat. Cook at a low boil about five minutes. Pour over pretzels and bake for 7 minutes.

Remove hot pan from oven and sprinkle with chocolate chips. Put pan back in hot oven for 2 minutes. Remove and spread melted chocolate chips in an even layer. Let harden and break into pieces.

***Beth found out that this must have meant a 9 x13 pan.  I used a jelly roll pan and had to double the butter and brown sugar to cover.  I also used 2 cups of chocolate chips.

Saturday, August 16, 2014

Chicken and Waffles

I saw this on the tv show The Chew and knew we would have to try a version of this.  They turned out great.  We like this with maple butter.
Chicken and Waffles
adapted from D Bar Restaurant(Denver) via The Chew


Marinate chicken breasts in buttermilk--to cover for 1-2 hours

Dip chicken in flour seasoned with:
1/2 tsp poultry seasoning
1/2 tsp Lawry's salt
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Melt 1 stick of butter and add the floured chicken.  Bake at 425 for 20 minutes.  Turn chicken over and bake another 20 minutes.

Waffles

make a standard waffle batter(Beth used Pioneer Mix)

Add: 
1/2-3/4 c chives, chopped
3/4 c cheddar cheese
pepper, to taste

Make waffles according to your waffle maker.  Keep warm on a rack(to keep crispy) in a 325 degree oven.

To make a sandwich, layer waffle, lettuce and tomato(optional) honey mustard or maple butter and top with another waffle. 

Enjoy!

Friday, August 15, 2014

Pizza Style Mac and Cheese

I needed a quick recipe and had this in my file.  I had to make some substitutions and it turned out great!
Pizza Style Mac & Cheese
Onesassy taste of home bb

8 ounces dry elbow macaroni (Beth used a 13 oz box)
½ pound Velveeta cheese, cubed (Beth used about 3/4 of a pound)
8 ounces cream cheese, cubed(Beth used 1 c sour cream)
½ cup half and half cream
6 tablespoons butter
½ cup marinara
¼ cup Panko Italian Style Crispy Bread Crumbs
32 pepperoni slices
¼ cup grated parmesan cheese (green container)

Preheat broiler to 500°

Boil macaroni according to package instructions. Drain.

Cut Velveeta cheese and cream cheese into cubes. Add them to the same pot you used to boil the macaroni. Top the cheese with the drained macaroni followed with the half and half cream and butter. Simmer on low heat and stir well until cheese and butter have melted.

Add marinara and mix well into macaroni mixture.

Spray a 9x13 baking dish and add macaroni mixture, spreading out evenly. Layer pepperoni, sprinkle bread crumbs and top with parmesan cheese.

Place under broiler 2-3 minutes.

Serve.

Thursday, August 14, 2014

Taco Dip

Kathleen made this one night to go with our Mexican themed dinner. I used to make this all the time and it is so good!


Taco Dip

Rose Starkowicz on http://allrecipes.com 


1 (8 ounce) package cream cheese,softened
1 (16 ounce) container sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained**
**We subbed fresh jalapenos
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

Wednesday, August 13, 2014

Willie's Meatloaf



The girls and I have been reading all of the Duck Commander Books.  This recipe was in one of the books.  I did not have Andouille sausage and tried Chorizo.  Next time I will use what it called for.  Chorizo was just too soft and therefore the meatloaf didn't hold its shape too well.  It was quite tasty, though.
Willie’s Meatloaf
Willie and Korrie Robertson’s book The Duck Commander Family

2 lbs ground beef
1 lb Andouille sausage (Beth used Chorizo)
2 cups white onion diced
1 clove garlic , minced
1 1/2 cup bread crumbs divided
2/3 cup parsley
1 tsp oregano
1 tsp thyme
2 cups ketchup, divided
1 15 oz can tomato sauce
 4 eggs beaten
2 cups mozzarella cheese
1 cup parmesan cheese
1 tsp Cajun seasoning
1 tsp salt
1 tsp pepper
5-6 slices of bacon

1) Preheat oven to 350º

2) In a large bowl, combine beef , sausage , onion , garlic , 1 1/4 cups bread crumbs , parsley , oregano , thyme , 1 cup ketchup , tomato sauce , eggs , and mozzarella cheese . Use your hands to mix

3) Smooth mixture into the bottoms of two loaf pans, or a large cast iron skillet. Cover with parmesan cheese.

4) Sprinkle with bread crumb, Cajun seasoning and salt and pepper.

5) Top off with remaining ketchup and add bacon

6) Cook for 1 1/2 hr or until no longer pink .

Tuesday, August 12, 2014

Salted Chocolate and Ritz Nougat No Bake Bars



I wanted to make a dessert without turning on the oven.  This was GREAT!  I used splenda in place of the sugar.
Salted Chocolate & Ritz Nougat No-Bake Bars


2 1/2 sleeves Ritz Crackers*
4 tablespoons butter
1 cup granulated sugar Beth used Splenda
4 tablespoons evaporated milk
2 cups marshmallow fluff  Beth used 1 7 oz container
4 tablespoons smooth peanut butter
1 teaspoon vanilla
2 oz dark chocolate  1/4 c
coarse sea salt 1-2 tsp


Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper and line with 24 Ritz crackers, if you like. These bars will work with or without the extra crackers on the bottom. If you choose to not line the bottom with crackers, lightly spray with nonstick cooking spray and set aside.

Coarsely crush the remaining two sleeves of Ritz crackers and set aside.

In a large pot or deep nonstick skillet, melt butter over medium heat. Stir in sugar and evaporated milk and bring to a bubble. Simmer gently for 5 minutes, then remove from heat and stir in marshmallow fluff, peanut butter and vanilla. Then dump in the crushed crackers and stir. Pour into prepared pan. Grease fingers and press evenly into pan. Refrigerate for 10 minutes.

Melt chocolate in a small bowl using the microwave, stirring every 20-30 seconds to prevent burning. Drizzle chocolate over bars, then sprinkle with sea salt {as much or as little as you'd like}. 
Refrigerate another 10 minutes or until chocolate is set, cut into bars and serve.







*1 sleeve of Ritz contains 31 crackers.

Monday, August 11, 2014

Simple Crock Pot Buffalo Chicken Wings



I had pinned this recipe for football season, but since I had wings in the freezer, made them on a Sunday afternoon.  I used a HOT HOT wing sauce and when I smelled it, knew I would only use 1/2 cup of that and added a less spicy sauce for the other 1/2 cup.  They were spicy, but good.  I did broil these, but didn't add extra sauce to the top.  We liked these.
Simple Crock Pot Buffalo Chicken Wings
http://www.theslowroasteditalian.com

4 pounds chicken wing drumettes, frozen
1 cup buffalo sauce
2 tablespoons unsalted butter
6 tablespoons honey

In a 5 quart slow cooker on low add buffalo sauce, butter and honey.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings. 

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

COOK’S NOTE:  If you like a thick sauce coating, transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.  Then brush or drizzle the sauce over the wings.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

Sunday, August 10, 2014

Crockpot Balsamic Rost Beef French Dip Sandwiches



Yum, yum, yum!  This is a fix it and forget it recipe.  We loved the flavor of the roast and the 'au jus'.  Will make this again. 

Crockpot Balsamic Roast Beef French Dip Sandwiches
Adapted from http://foodie-freak.tumblr.com


1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth or 1 bouillon cube and 1 cup water
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped


Put roast in a crockpot. Season with salt and pepper. Mix all the other ingredients together and pour over the roast. Cook for 8-10 hours on low. Reduce gravy (optional), The meat should fall apart at the end of cooking time. Serve on buns. Use the liquid to dip the sandwiches in.

Saturday, August 9, 2014

Pepper Ranch Roasted Potatoes

These were delicious potatoes, but very spicy!  As I was re reading the recipe before posting on the blog, I realized WHY they were spicy.  I used 1 1/2 TABLESPOONS of pepper!  Our Jenna really likes pepper, but next time I will use what the recipe calls for.......
Pepper Ranch Roasted Potatoes

http://www.spendwithpennies.com


2 lbs. baby potatoes, washed(Beth used russets)
3 tablespoons olive oil
1 packet (1oz) ranch dressing mix
1 1/2 teaspoons fresh cracked black pepper

 Preheat oven to 425 degrees.

       Wash potatoes and cut in half (do not peel).

       In a small bowl combine ranch mix, pepper and olive oil. Toss with pepper.

       Place potatoes on a parchment lined pan. Bake 25-30 minutes or until browned.

Friday, August 8, 2014

Snickers Rice Krispie Treats


My mom made this recipe and told me how good they were.  I bought snickers the next time I was at the store and made them.  Delish!  Try them for a twist on the regular rice krispie treats.
Snickers Rice Krispie Treats

6 cups Rice Krispies
¼ c. peanut butter
½ t. vanilla
5 ½ c. mini marshmallows
3T. butter
3 T. caramel topping
3 snickers (3.23 oz. each)  chopped  save 1/2 c for the top(Beth used an 11 oz bag)
½ c. chocolate chips, melted           
 
Spray 9 x 13 pan.  Melt butter in saucepan.  Add peanut butter, marshmallows, and caramel topping.  Stir till all melted.  Stir in ckrispies and snickers.  Pat in 9 x 13 pan.  Drizzle with chocolate and sprinkle rest of snickers on top.

Thursday, August 7, 2014

Hamburger Buns Bread Machine

I found this recipe and had to try it.  We all enjoyed these and they were easy to make with the bread maker!
Hamburger Buns Bread Machine


3-1/4 cups flour
2 TBS butter
1 large egg
1/3 cup sugar
1 large pinch salt
1 cup warm (about 105 degrees) water
2-1/4 tsp (one Envelope) bread machine yeast
4 tsp spices (Try an Italian mix of fennel seeds, oregano and sage or be creative) Optional

4 tsp mix of equal parts sesame seeds, garlic flakes and coarse grind sea salt
1 additional large egg, beaten for egg wash


Place all ingredients in your bread machine according to your machines instructions. Beth used 1 tsp. of all the spices suggested Select dough. Allow to run cycle.

Dump out onto lightly floured surface. Divide into 8 pieces.(These will be HUGE buns, Beth got 12 buns) With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it.

Place on parchment paper covered cookie sheets, cover with plastic wrap.  Allow to rise about 30 to 40 minutes.   Brush with egg wash.

Sprinkle the sesame/garlic/salt mixture(Beth added poppy seeds, too) on the top of the wash.

Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks.





Wednesday, August 6, 2014

BLT Grilled Cheese Sandwich

This was a great sandwich. I only used 1 slice of each cheese, since they were thicker slices. Try this and you will like it!


BLT Grilled Cheese Sandwich

Adapted from http://www.foodiecrush.com
Serving Size: makes one sandwich

2 slices egg bread
1-2 slices cheddar cheese
1-2 slices lacy swiss
2-3 slices cooked bacon
2 slices tomato
1 tablespoon butter

Spread butter on one side of each slice of bread, then stack buttered sides together. Layer 2 slices cheddar on top of bread stack, then bacon slices, then lacy swiss cheese, then tomato and finally the remaining slices of cheese. Place bread buttered side down in a fry pan over medium-high heat.

Cover with lid and let cook for 3-4 minutes or until golden.

Reduce heat to medium and flip sandwich to other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.

Cut in half and enjoy with homemade tomato soup!

Tuesday, August 5, 2014

Curried Potatoes

Kathleen and Jenna were in the mood for a different kind of potatoes. After looking at several different recipes, they came up with this yummy concoction. Even if you think you don't like curry, try this today! The curry powder is not overpowering, it just gives the potatoes a nice flavor.

Curried Potatoes

4 large potatoes, cut into 1-inch squares
1 very small red onion, shaved with a potato peeler (about 1/4 cup shaved)
1 stick melted butter
1 tsp curry powder
3/4 tsp Eva's Salt
1/2 tsp ground pepper
1/2 tsp cumin
1/4 tsp garlic powder

Spray a 9x13 or jelly roll pan with cooking spray and arrange potato and onion in an even layer. Melt together the butter and spices. Stir we'll and pour over the potatoes and onion.

Bake at 375 for 60 minutes or until soft, stirring every 15 minutes.

Monday, August 4, 2014

Rhubarb Kuchen

My daughter, Jenna, brought rhubarb home from Wisconsin for me.  I found this recipe and made it.  I added a few ingredients and really liked it.


Rhubarb Kuchen
adapted from http://rcakewalk.blogspot.com


Crust:

2 c. flour
2/3 c. butter, cut into 1/2 inch pieces
1 egg

Filling or Custard:
6 cups rhubarb, not defrosted if frozen
2 c. sugarBeth used 1/2 sugar 1/2 slpenda
4 eggs
** Beth added 1 t almond flavoring
**1/2 t nutmeg
Topping


1 c. sugar Beth used 1/2 sugar and 1/2 splenda
1 c. flour
 1/2 c. butter, cut into 1/2 inch pieces

Preheat oven to 350 degrees.

Using a food processor, (you can do it by hand) pulse crust ingredients until they look like "coarse sand". Spread them into the 9x13 pan, and press into a crust.

Then, spread the rhubarb over the crust, mix the custard ingredients together, and pour over the rhubarb.

Finally, pulse the topping (no need to have washed the food pro first), and sprinkle over the top.

Bake for 50-75 minutes until the topping is nicely browned. It will firm up a bit more as it cools.


 

Sunday, August 3, 2014

Payday Truffles


I bought 2 cans of dulce de leche and when I saw this recipe, I knew we would like it! They DO taste like Payday candy bars!


Payday Truffles
http://www.foodfanatic.com

1 14 ounce can dulce de leche
1/2 cup creamy peanut butter
1/2 cup unsalted butter
2 cups miniature marshmallows
4 1/2 cups dry roasted salted peanuts
32 ounces vanilla candy coating, 2 16 ounce packages Beth used 24 oz


In a medium saucepan, melt butter over low heat. Add marshmallows and stir until smooth. Add in peanut butter and dulce de leche. Stir until smooth. Remove from heat.

Fold in 4 cup peanuts.

Scoop by large tablespoon onto a parchment paper lined baking sheet. Cover with plastic wrap and freeze for 2-4 hours.
 Melt vanilla Candiquik according to package directions. Pour melted candiquik into a large bowl.
 
Using a toothpick, dip each frozen truffle into the melted candiquik, tapping side of bowl to remove excess. Return to parchment paper lined baking sheet and immediately press on a peanut (or two).
 
Repeat until all truffles have been dipped.
Store in an airtight container at room temperature for up to two weeks. ENJOY



 

Saturday, August 2, 2014

The Best Peach Mango Salsa

We had three mangos on the counter that we needed to use. We had all the ingredients for this and it was DELICIOUS!

The Best Peach Mango Salsa

http://www.averiecooks.com


2 small/medium ripe peaches, diced (peeled or unpeeled)
1 average/medium ripe mango, peeled and diced (fresh preferred, but frozen is okay)
1 average/medium de-seeded jalapeño pepper, diced finely (or keep the seeds for extra heat)
1 cup corn (I use frozen and don't thaw)
2 tablespoons Sweet Red Chili Sauce We used chili paste and chili sauce 1 T each
juice of 1 very juicy lime (use 2 limes if they're not very juicy), about 3 to 4 tablespoons
about 25 to 50 cilantro leaves, torn
salt, optional and to taste
pinch cayenne pepper, optional and to taste
chips, for serving


Add all ingredients to a large bowl, stir to combine, taste, and make flavor adjustments as necessary. Tip - After peeling and trimming the flesh of the mango away from the seed, squeeze the seed tightly over the mixing bowl to collect extra mango juice which adds extra mango flavor to the salsa.

Serve immediately with chips or your favorite dippers, or transfer to an airtight container and refrigerate for up to 24 hours before serving. The flavors marry over time and the salsa tastes even better on the second day. Salsa will keep airtight in the fridge for up to 4 days, noting that the fruit will release juices as time passes.

Friday, August 1, 2014

Pepper Jelly Vinaigrette


I have had this recipe in my files for a while.  I am so glad I tried it.  We all liked it.  I used my homemade pepper jelly.
Pepper Jelly Vinaigrette
adapted from John Besh's My New Orleans

1/4 c pepper jelly, microwaved at 10 sec intervals until melted
1/4 c apple cider vinegar
1/2 c canola oil or other mild oil
1/4 t salt

Add all ingredient to a jar and shake to combine.