Sunday, June 29, 2014

Boston Day 2

We slept till 8:40 (7:40 at home)!!!  Then got up, went and found breakfast and headed into Boston (about 15 minutes from our hotel) and parked the car (we ended up paying $36 for the day!!!!!!!) . 

We then went on our harbor cruise which was free since we did the trolley tour, just fyi this is the best AND easiest way to get around Boston.  I highly recommend Old Town Trolley, you can hop on and off for two days and you get a free cruise for everyone in your group.  Our tickets were only about $130 and we never waited more than 5 minutes for the next one to come.  We also learned a lot of history about the city.  These first few pics are pics from the boat...

Waiting on the boat.
They really do love each other!
We then got on the trolley for day two and hit up Mike's Pastry shop.  We got this whole box of goodies for $12.50 which is less than we paid for the chocolate we ate last night, and sooooo much better.  There was a pretty big line but it went VERY quickly! 

A few random pics...


Phillip's lunch, he said his sandwich was amazing... It was some sort of Asian pork sandwich on a baguette! 

For dinner we went to Bobby Flay's burger joint!  It was pretty good Nathan said it was the best burger ever... he didn't go with us to Hilton Head last year when we ate at Robert Irvine's... that WAS the best burger ever however this was a close second!  The great thing is that he is opening several locations across the country!
My kind of burger it came with the chips already on it!
After dinner we headed back to the hotel for another swim, now we are all laying around watching cartoons and I am reading a Duck Dynasty book that I borrowed from a friend! 

Boston Day 1

Yesterday was our first day in Boston and we hit up Quincy square for our lunch.  If you are ever in Boston you have to go here, there is an overwhelming amount of places to choose from when you order food but the best part (other than the Godiva store) is that there are street performers that you can watch while eating so we sat outside with our lunch and watched these guys.
Giant cookies that they found in Quincy Hall...
Pretty sure that isn't easy!
How in the world do you fall asleep surrounded by chocolate?  I bet he had "sweet" dreams...
U.S.S. Constitution
The swan boats in Boston Common, very cheap and the kiddos LOVED it!
Jet lag, aren't they cute?
After we got done with the trolley we headed back to the hotel to rest for a bit we were so exhausted, Phillip and I had not slept in over 30 hours...  We rested for about an hour and then went to the Rainforest Café for dinner, bought some chocolate at a store across the mall, went to the Lego store and then headed back to the hotel for a swim and then bed!

Thursday, June 26, 2014

German Chocolate Pecan Pie Bars

Today has been an awful, rotten, no good, bad day, so what do I do?  I bake of course! 
I think I might have mentioned above that this has been a difficult day.  We started off with a very busy morning, we rushed to take Nathan to camp, went to the library, vaccumed out the van, and then came home to wash all our bed stuff before we leave for vacation.  I am a freak and might go slightly overboard but I hate being on vacation and then coming home to a mess, and actually I hate having messes period.  Anyway after washing a load of stuff I put it in the dryer and then proceed to wonder why my dryer is on but wont do ANYTHING!  After all it is only about two years old and wasn't cheap!  So after fiddling with it for a bit I take everything out and then I see it.  This gaping hole!!!  Not only is there a huge hole where it apparently was rubbing against the spinner (I know this is not the technical term) but it is also cracking!

Isn't that enough to make a person cry?  So I decided to sit for a minute, pray for my attitude, and find something to bake.  This was the perfect recipe because 1) I had everything I needed, 2) I love pecans, 3) I love chocolate, and 4) the picture was pretty and after seeing the above picture I wanted to add a pretty pic too the blog!  So with that being said I have now DECIDED that I am going to have a good afternoon and evening and that I might hide in the pantry and chow down on a few of these yummy bars! 
I hope you have a great day and remember there is always someone having a worse day than you so smile that pretty smile and live life!
3 cups pecan halves
1 & 3/4 cups of all-purpose flour
3/4 cup icing sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups milk chocolate chips
3 large eggs
3/4 cup firmly packed dark brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Preheat oven to 350 F.
Spread pecans evenly on a cookie sheet with parchment paper and toast for about 8-10 minutes, stirring halfway through.
Remove pecans and let cool.
Prepare a 9X13 pan by lining it with foil (letting it hang over the edges) and lightly grease.
Set aside.
In a medium size bowl, whisk together flour, icing sugar, and cocoa.
Add the cold butter and combine with a pastry blender or food processor until it resembles coarse meal.
Press the mixture into the bottom of the prepared pan.
Bake for 15 minutes.
Remove from oven and immediately sprinkle milk chocolate chips over top crust.
Allow to cool completely.
In a stand mixer, add eggs and beat lightly.
Add brown sugar, corn syrup, and melted butter and mix until smooth.
Remove bowl and add in pecans and coconut, hand stir until combined.
Pour over crust.
Bake for about 30-35 minutes or until edges are golden and filling is set.
Remove from oven and let cool completely on a wire rack.
Refrigerate for about an hour or overnight to allow bars to set.
Using the foil overhang, remove bars from pan and remove foil.
You can set the bars back in the pan for storage or set on a cutting board.
Using a sharp knife, cut into squares.

German Chocolate Pecan Pie Bars by asweetbaker.com2

Tuesday, June 24, 2014

Savory Pie Crust

Between getting out the ingredients I needed and mixing this up it took a total of about two minutes!  That is huge, I love that this is so easy and quick and yummy, now you have NO excuse for buying a pre made pie crust!
1 cup flour
¼ cup cold butter, diced
½ teaspoon salt
3-5 tablespoons ice water (Mine took 3)
Add flour, butter, and salt to a food processor with blade attachment.
Pulse a few times until the ingredients turn into small pea size chunks.
Add 1 tablespoon of water at a time, pulsing in between, until dough forms.
Don’t add extra water! The dough should not be wet.
Once the dough has formed, turn it out onto a floured workspace and knead for a minute or two until dough is smooth.
Add extra flour if needed.
Form dough into a disk, wrap with saran wrap, and refrigerate for at least 30 minutes before using.

Monday, June 23, 2014

Olive Garden Chicken Scampi

Hubby and the kiddos really seemed to like this, I thought it was good not amazing but still pretty good for a quick weeknight meal.  I cut down on the Italian seasoning I feel that 2 tbsp. would be WAY to overpowering, I am not all that crazy about the flavor that it adds.  At the end I used butter for the garlic and the chicken and then just poured it into the pasta also.  I feel doing this gave it a little more flavor.  Serve with a salad and some garlic bread and you are ready to go!

White Sauce:
1 tbsp. butter
2 tbsp. flour
3/4 cup milk

You’ll want to make this first, as it will be used as one of your ingredients later.
Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a “gravy-like” consistency has been achieved.
Heat until just before boiling, stirring. Remove from heat and set aside.

Scampi Sauce:
1 cup (2 sticks) butter
2 tbsp. fresh, crushed garlic
2 tbsp. chicken stock
3/4 cup dry white wine (chablis or riesling are best)
1 cup water
1/4 cup white sauce (see recipe above)
1 tsp. crushed red pepper
2 tbsp. Italian seasoning (I used 1 tbsp.)
Black pepper, to taste

In medium saucepan, melt butter over low heat.
Add garlic, Italian seasoning, and crushed red pepper.
Saute for 2 minutes.
Add wine, water, and chicken stock.
Stir until well combined and simmer for 30 minutes, stirring occasionally.
Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:
1/2 pkg. angel hair pasta, cooked and drained
2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
1 thinly sliced green bell pepper
1 thinly sliced yellow bell pepper
1 thinly sliced red bell pepper
1/2 red onion (more, if desired), thinly sliced
Extra virgin olive oil, as needed (I used butter)
10 whole garlic cloves (mmmmmmmm!)

Drizzle olive oil into the bottom of a small sautee pan over low heat.
When oil is warm, add garlic cloves and cover with lid.
Braise garlic for 15-18 minutes on low heat.
Garlic should turn out soft and golden.
Drizzle olive oil into the bottom of a large saute pan over medium heat.
When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.
When chicken is about half-way cooked, add bell peppers and onions.
Saute for 2-3 minutes.
Add angel hair pasta, sauce, and garlic cloves.
Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.

Sunday, June 22, 2014

Menu for 6-23 to 6-29

B- Pancake Balls
L- Sandwich
D- Taste Like Olive Garden Chicken Scampi (NR) and Breadsticks

B- Cereal
L- Pizza Bites
D- Cheeseburger Pie, Rice Pilaf and Corn

B- Muffins
L- Sandwich (I have a loaf of bread I need to use before we leave)
D- Sizzling Chicken, Baked Potato, and Okra

B- Cinnamon Rolls
L- Corn Dogs
D- Eastman Appreciation Dinner

B- Breakfast Burrito (NR)
L- Tacos
D- Wedding

B- Vacation
L- Vacation
D- Vacation

B- Vacation
L- Vacation
D- Vacation

Pancake Poppers

These are really good with OR without syrup however I like them more with syrup.  ;-)  These were quick and easy to make, I have a cake pop machine so I just poured the batter in it closed the lid and let them cook about 5 minutes.  The kids thought these were much more fun than your typical pancakes.

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon granulated sugar
1 cup plus 1 tablespoon milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 large egg white
1/2 cup mini chocolate chips, optional (I also did some with chopped up strawberry and some with blueberry)

Preheat oven to 375 degrees F.
Spray a cake pop or mini muffin pan with nonstick cooking spray.
Set aside.
In a bowl, combine the flour, baking powder, salt, and sugar.
Add the milk, 1 whole egg, vanilla, and melted butter.
Whisk until mostly smooth.
Don't overmix.
It's okay if some lumps remain.
In another bowl, beat remaining egg white until smooth peaks form.
Gently fold into batter until incorporated.
Add mini chocolate chips, if using.
Using a cookie scoop, fill each cake pop mold or muffin cup with pancake batter (fill it almost all the way) and place in the oven.
Bake for 12 minutes or until a toothpick inserted in the middle comes out clean.
Immediately invert pancake poppers onto a wire rack and let cool for 5 minutes or until they're safe to handle.
Serve with your favorite toppings.
Pancake Poppers by Deliciously Yum!

Saturday, June 21, 2014

Mississippi Roast

This was good, hubby says it is his new favorite roast!

3 lb roast
Pack of Hidden Valley Ranch
Pack of Au Jus mix
Butter (stick or 8 tb)
5 pepperoncini peppers

Put chuck roast in crock pot.
Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, pepperoncini peppers.
Cook on low for 7-8 hrs

Friday, June 20, 2014

Strawberry Salad and Homemade Vinagerette

For the salad all I did was throw in some spinach, some sliced strawberries, some blueberries, gorgonzola cheese and some chopped pecans.  I then topped it with this homemade salad dressing.

1 cup strawberries
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon minced garlic
3 tablespoons of your choice of honey, agave syrup or sugar (natural or white)
1 teaspoon of salt pepper

Put all ingredients in blender or food processor and blend until it is emulsified and has a creamy consistency to it! 
Store in mason jar makes about 8 oz you can alter the sweetness and garlic depending on your taste! 

Everyone loved it, hubby said it is his favorite salad ever!  My husband couldn't stop raving about how great it was... I think he honestly would have been fine if I would have served only salad and this dressing.  ;-)


Grilled Corn on the Cob

Yummy yummy.  Hubby and kids devoured this!!!

8 tablespoons unsalted butter, room temperature
½ teaspoon kosher salt
2 tablespoons honey
8 ears fresh yellow or white corn
2 tablespoons extra-virgin olive oil chopped fresh parsley

In a small bowl, combine the butter, salt, and honey.
Preheat your grill to medium.
Remove the husks and all of the corn silk from the ears.
Wash the corn to remove any stray pieces of silk. Pat dry.
Using a pastry brush, lightly coat each ear with olive oil.
Grill the corn, turning often, until the the corn kernels are slightly charred and tender, 15 to 20 minutes.
When the corn is done, brush each ear with some honey-butter and serve with extra butter alongside.


Thursday, June 19, 2014

Slow Cooker Italian Seasoned Potatoes

We had these potatoes last night (I tripled the recipe) they were sooooo good.  I like that I could throw them in the crockpot and they were done right when I needed them.  They had a great flavor and when I poured a little of the butter from the corn on top they were out of this world.  We will definently be making these again!

3 large yellow potatoes (I used russet, keep in mind these might take slightly longer to cook)
1 Tbsp olive oil
1 Tbsp home-made Italian dressing mix*
(I also added some salt to the to)

Scrub potatoes until clean.
Cut potatoes into cubes.
Place in slow cooker.
Drizzle with the olive oil and sprinkle with seasonings.
Use a spoon and turn to coat the potatoes in the oil and seasonings.
Cover and cook on HIGH for about 2-3 hours or on LOW for 4-6 hours or until potatoes are tender
Stir the potatoes gently and serve!  (some of the seasonings went to the bottom of my crock so make sure to stir to get all the goodness evenly on the potatoes)

Recipe for Easy Slow Cooker Italian-Seasoned Potatoes #crockpot

*Homemade Italian Dressing Mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp oregano
1 tsp black pepper
1/4 tsp thyme
1 tsp basil
1 Tbsp parsley
2 Tbsp salt
In a airtight container, mix all ingredients and store with lid on tightly.

Wednesday, June 18, 2014

Gorgonzola Crusted Steak

This was really good aside from the fact that I was kind of sad about the quality of meat we had.  We go to a local butcher were the meat is typically very high end, however this time our NY Strips were extremely fatty which made me very sad for the price we paid for them.  I guess that just happens sometimes though.  :-(

The flavor on these were amazing, I made some for the kids that didn't have the cheese on it because I don't think they would have appreciated it...  However hubby and I both really liked it.  I like the twang that it gave the meat just a little extra flavor at the end.

I have made steaks with parmesan on top before and I think I like those a little more but these are a close second.  I think the main thing I like about the parm is the crunch and the little bit of saltiness that it adds.

2 – 3 Lb Sirloin Steaks
1 C Balsamic Vinegar
1/4 C Dijon Mustard
1/4 C Olive Oil
1 TBSP Worcestershire Sauce
3 Garlic Cloves Minced
Salt and Pepper
1/4 Lb Blue Cheese (I use Gorgonzola)
Combine vinegar, mustard, olive oil, worcestershire, garlic, salt and pepper in bowl.
Place steaks in ziplock bag or shallow baking pan and cover with marinade.
Refrigerate for at least 2 hours.
Remove from refrigerator and bring to room temperature about an hour before ready to grill.
Pour off marinade and pat dry.
Prepare grill and sear steaks on both sides over high heat.
Lower the heat and close the lid, allow steaks to cook until medium rare, about 10-15 minutes. (Cut it open or use a thermometer if your not sure!)
Allow steak to sit for 5 or 10 minutes.
Then slice 1/2 inch slices against the grain and fan out on a baking sheet.
Sprinkle cheese oven steak and place 3 inches below broiler on high for 2-3 minutes until melted.
Gorgonzola Crusted Sirloin Steaks

Tuesday, June 17, 2014

Salted Chocolate Pots with Caramel Sauce

These were yummy but VERY rich in fact I had to eat half and save the other half for later.  I will make these again however I feel like next time I make it I will make more than just 6 servings.

50g butter (1/4 cup)
300g milk chocolate (1 1/2)
300ml double cream (1 1/4 cup)
6tbsp caramel sauce / fudge sauce
A few pinches of fleur de sel
Melt the butter and chocolate together in a pan over a very low heat, stirring continuously.
Add the cream, and continue to stir until smooth and fully incorporated.
Pour around a tablespoon of caramel sauce into the bottom of six small ramekins, and swirl it around a little to coat the bottom.
Distribute the chocolate mixture evenly between the ramekins on top of the caramel sauce.
Place the ramekins in the fridge for around half an hour, before adding a pinch of fleur de sel to the top of each.
Return to the fridge for another couple of hours, until fully set.

Monday, June 16, 2014

Mexican Style Corn

I made this to change up our version of corn a little.  Hubby said it was good but that the THAT CORN is better.  He did like that you could taste the sweetness of the corn.  We will be making this again!

3 Cups Corn
3 Tb Whipping Cream (or Sour Cream)
3 Tsp Lime Juice
Dash of Cayenne Pepper
12 Tb Parmesan Cheese
Cilantro (you decide)

Heat a saucepan over medium high heat and add in the corn.
Let it cook for about 5 minutes, stirring occasionally.
Turn off the heat and add the whipping cream, lime juice, cayenne pepper, 6 tablespoons of the parmesan cheese, and the dried cilantro.
Mix together and pour into a single layer in your baking dish.
Top off with the remaining tablespoon of parmesan cheese and bake in a 350 degree oven for 5-8 minutes or until the parmesan cheese is slightly browned.

This recipe is a loose version of what I found here:

Sunday, June 15, 2014

Menu for 6-16 to 6-22

B- Cereal
L- Sandwich
D- Fajitas, Rice, Mexican Corn (NR)

B- Pancakes and Bacon
L- Chick Fil A
D- Meatloaf, Green Bean Bundles, Macaroni and Cheese, and Cornbread

B- Muffins
L- Corn Dogs
D- Gorganzola Crusted Steaks (NR), Crockpot Potatoes (NR), Corn on the Cob with Honey Butter (NR)

B- Doughnuts
L- Pizza Bites

B- Breakfast Corn Dogs (NR)
L- The Shed in Van
D- Roast (NR), Potatoes, and Parmesan Garlic Flatbread (NR)

B- Hashbrown Casserole
L- Baked Potato Pizza
D- Leftovers

B- Pancake Pops (NR)
L- Roast Sandwich
D- Leftovers

Saturday, June 14, 2014

Lemon Bars

Holy lemon!  We all really liked these however the first bite is a bit of a shocker.  I really like the crust, it off sets the zing of the lemon, and the powdered sugar also helps to tone it down a little bit!   

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained (I only did about 3/4 and I felt this was PLENTY)
Preheat oven to 350F.
Line 9×9-inch baking pan with aluminum foil. (Foil will stick I use parchment paper)
Make the crust.
In a large bowl, whisk together flour, sugar, salt and lemon zest.
Cut butter into chunks and add to flour mixture.
Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, make filling.
Whisk together all filling ingredients in a large bowl.
When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 minutes, or until filling is just set (it will still jiggle when the pan is gently moved). Filling will continue to set as the crust cools.
When bars are completely cooled, refrigerate for at least 1 hour before slicing.
Top slices with confectioners’ sugar to serve.
Makes about 24 bars.
Photo: After dinner treat.

Wednesday, June 11, 2014

Homemade Crunch Wrap Supremes

These were good, a little messy but still very good!  I love the crunch in the middle!  The only thing I really changed was that I used tostadas (it made this quicker) and I put these in my George Foreman grill and they came out perfect!!!  Even my pickiest of eaters said it was their favorite part of the meal.

12 "burrito size" flour tortillas
6 corn tortillas
1 lb ground beef
1 pkg taco seasoning of your choice
1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
1 container of sour cream (didn't use)
3-4 tomatos (depending on size)
1 bag/head of iceberg lettuce
Preheat oven to 400 degrees F.  
Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas.  
Put the 6 cut out flour tortillas aside.  (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.)  
Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes - I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking).  
Put oven to "warm".  
Cook the ground meat with the taco seasoning as directed on packet and set aside.  
Chop tomatoes and lettuce.  
Have a medium size skillet ready on the stove and have a counter surface with all of your ingredients ready to assemble.  
Microwave a full size flour tortilla for about 10 seconds (or until warm) and lay onto counter surface. Place some (I started with 3-4 TBSP and adjusted from there) ground beef in the center of the tortilla and top with some of the cheese (I did about 2-3 TBSP).  
Lay a corn tortilla on top and press down slightly.  
Top corn tortilla with some sour cream (I did about 1-2 TBSP) and some chopped lettuce and tomato. Top entire thing with one of the cut out flour tortillas that are the same size as the corn tortilla.  
Fold each side of the larger tortilla up until all the filling is covered, pressing down to get a somewhat seal.
Spray the cooking pan lightly with cooking spray and place the crunch wrap into it, seam side down. Cook on low-medium, pushing down lightly with a spatula, for 2-3 minutes on each side.  
Place on serving pan in oven to keep warm until ready to eat.  
Continue with other ingredients until you have made all the crunch wraps.
It may seem like lengthy instructions but once you get into a swing of it, these are really easy to assemble.  
Although this filling combination is a replica of the one you would get at Taco Bell, feel free to tweak fillings as you wish and adjust as you go.  Enjoy!

Tuesday, June 10, 2014

Chicken Cordon Bleu

This was super delicious.  We all really enjoyed it, in fact hubby said it is his new favorite meal, he says that a lot though.  I served this with some potatoes, homemade bread and deviled eggs.  We were all very "happy campers" as the saying goes.  Make sure you add the house seasoning like I did or it will be bland.

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I seasoned mine with 1 tsp house seasoning)
3 cups fresh broccoli florets (I only did 2 cups)
2 cups cooked, chopped ham
2 tsp house seasoning
6 slices of extra thin Swiss cheese

Preheat oven to 375ºF. 
Prepare stuffing as directed on package. 
Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham.
Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. 
Bake 35 to 40 minutes or until heated through.

Sunday, June 8, 2014

Menu for 6-9 to 6-15

B- Chocolate Chip Pancakes
L- Mini Pizzas
D- Chicken and Waffles

B- Scrambled Eggs and Bacon
L- Quesadillas
D- Chicken Cordon Bleu Casserole (NR), Deviled Eggs, Campfire Potatoes, Homemade Bread

B- Cereal
L- Corn Dogs
D- Homemade Crunch Wrap Supremes (NR), Rice, and Corn

Thursday (Funeral Set Up and Dance)
B- Omelet Roll (NR)
L- Grilled Cheese

Friday (Funeral and Graduation)
B- Cinnamon Bread
L- Funeral
D- Potato Chowder (Even though it is summer my son is begging for this)

B- Breakfast Quesadillas
L- Pizza Muffins
D- Fried Chicken, Mashed Potatoes, Brown Gravy, Pea Salad, and Cheese Biscuits (Phillip Requested for an early Father's Day Meal)

B- Breakfast Burritos
L- Chicken Fajitas!!!
D- Out

Sausage, Egg, and Cheese Breakfast Roll Ups

These were good, I added some onion powder and house seasoning because without it I feel like these would have been semi bland.  I took them to church this morning and our life group gobbled them down. 

5 eggs                        
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls                        
8 fully cooked breakfast sausage links                        
4 slices (sandwich-size) Cheddar cheese                        
1/2 tsp onion powder
1/2 tsp house seasoning

Heat oven to 350°F.
In small bowl, beat eggs.
Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles.
Cut cheese slices in half; place 1 half on each triangle.
Top each with spoonful of scrambled eggs and 1 sausage link.
Loosely roll up triangles as directed on can; place on ungreased cookie sheet.                               
Brush reserved beaten egg on top of each crescent.
Sprinkle salt and pepper over each.                               
Bake 15 to 18 minutes or until golden brown. 
Sausage, Egg and Cheese Breakfast Roll-Ups 

Saturday, June 7, 2014

Smart Cookie Party

I have two extremely cute little boys who graduated from Kindergarten and Pre-K so what do you do?  You throw a party of course.  I am sure over the course of this blog that you have learned that I love any excuse to have people over.  We kept this one very small and simple but the boys had a blast. 

I threw up a few decorations, had a table for some gifts, and displayed some of their school work.  Nathan read us a book and Jacob... will he just looked cute.  They were so excited to have family over and to show off all of their hard work.  I think they were most excited though about the cookies, and the presents. 

One other thing I have started is at the end of each school year I have the teacher write them a letter and when they graduate high school or college... I am going to give them to them. 

This is a list of the cookies I served at the party:
Monster Cookies
Peanut Butter Cookies
Snicker Doodle Cookies
Cherry Pie Cookies
Frosted Animal Cookies (I bought these)
Photo: Yummy
Isn't that little milk glass cute?   I forgot to take pictures of my kiddos :-(

Cherry Pie Cookies

I had some cherries left over from the cheesecakes I made a few days ago so I decided to make these.  Everyone seemed to enjoy them, even my dad who doesn't like cookies ate one and said it was good. 
  • ½ cup butter, softened
  • ½ cup margarine, softened
  • 2 cups flour
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • 21 ounce Lucky Leaf Cherry Pie Filling
  • ½ cup white chocolate baking chips

    Preheat oven to 325 degrees.
    In a stand mixer or with a hand mixer beat together butter, and margarine until fluffy.
    Add flour powdered sugar, and vanilla just until combined and a soft dough is formed.
    Roll the dough into tablespoon sized balls and place on an ungreased cookie sheet. about 2 inches apart.
    Make an indentation in the center of each ball.
    Scoop 1-2 cherries into each center indentation in the cookie.
    Bake for 12 to 15 minutes.
    Allow cookies to cool.
    Melt the ½ cup white chocolate in the microwave stirring 30 seconds at a time in a microwave safe dish until smooth and be careful not to let it burn.
    Once chocolate is melted scoop into a ziplock blog.
    Snip the corner with scissors and drizzle the chocolate over each cookie.

    If you want to add a little bit of nutty flavor to the butter cookie, add ¼ cup finely ground walnuts or pecans.

    Friday, June 6, 2014

    Sandwich Sliders

    These were good... I made a double batch so I doubled the sauce, next time I think I will only do one and a half.  Everyone enjoyed these and I liked that I could prep them the night before and just throw them in the oven the day I need them.  This would be such an easy lunch on a busy day!

    1 12-pack dinner rolls (I used King's Hawaiian Savory Butter Dinner Rolls) - be sure not to get sweet rolls!
    1 lb. deli ham, shaved or sliced thin
    1 lb. swiss cheese, sliced thin
    1 1/2 sticks butter
    1 1/2 tsp. dried mustard
    2 tbsp. Worchestershire sauce
    1 tsp. dried minced onion
    2 tbsp. poppy seeds

    1. In a microwave-safe bowl, melt butter, then mix in dried mustard, Worchestershire sauce, dired minced onion and poppy seeds.
    2. Cut entire pack of dinner rolls in half, horizontally (keeping the top and bottom halves separate but intact. All 12 dinner roll tops should be connected, as should all 12 bottoms).
    3. Place bottom half of rolls in a baking pan and cover them with ham, then cheese. Then, cover the ham and cheese with the top halves of the rolls.
    4. Drizzle butter mixtrure over the top of rolls, making sure onion and poppy seeds are well distributed. Refigerate your rolls several hours or overnight.
    5. Once rolls are ready to be baked, preheat oven to 350 degrees F and bake for 15-20 minutes. Once finished, cut apart the rolls for serving.

    Caramel Apple Bites

    Do NOT try these!!!  The caramel did not stick to the apples it just fell off.  I consider myself to be pretty good in the kitchen but these just didn't cut it.

    5-6 apples (again, I used Empire), washed, cored, and sliced into big chunks
    Candy sticks
    1 cup granulated sugar
    1 cup brown sugar
    ¾ cup butter
    1 can of sweetened condensed milk
    2/3 cup corn syrup
    ¼ tsp salt
    2 tsp vanilla

    If you decide to make them a little fancier: toasted almonds or pecans, bittersweet chocolate, or any other toppings that you choose. 
    Grease the cookie sheet or wax paper so your apples don’t stick to the surface as they harden. 

    Grab your heavy bottomed saucepan and stir together sugars, butter, condensed milk, corn syrup and salt.

    While stirring constantly to keep the caramel from burning, bring to a boil over medium-high heat.

    Reduce the heat to medium-low and keep stirring until the mixture thickens to a deep caramel colour or until your candy thermometer reads 234-236 degrees F (112-113 degrees C).
    Remove the caramel from the heat and stir in the vanilla. Let it cool for 5 minutes, while you chop up the nuts. 

    Mini Quiche!

    I decided today to make some many quiche for a party I am having tonight, I used pie crust and a shot glass to make them the perfect size for a mini muffin pan.  I ended up with slightly more of the egg mixture than the crust but I plan on using it for breakfast in the morning so it won't go to waste.  These were so delicious, they were the first thing completely gone, and I like that you can finish them off in just one or two bites. 
    Pie Crust
    6 slices bacon, diced
    1 onion, finely diced
    6 eggs
    1 cup cream
    1 cup grated cheese
    1 tsp house seasoning
    Cook the onion and bacon over a low heat until the onion is softened.
    Allow to cool a little.
    Mix together with the eggs, cream, cheese, and house seasoning
    Using a cookie cutter or glass (I used a shotglass and then used my fingers to smoosh them a bit), cut circles from each pastry sheet.
    Use these to line a GREASED mini muffin pan.
    Place about 2 teaspoons of the egg and bacon mix in each pastry base.
    Bake in a 350 degree oven for about 12 minutes per tray (or until puffed, golden and set).
    Repeat with remaining pastry sheets and mix.

    Thursday, June 5, 2014

    Paula Deen’s Brie En Croute

      1 sheet frozen puff pastry, pre-packaged
      1 tablespoon butter
              1/2 cup coarsely chopped pecans
              1/8 teaspoon ground cinnamon
      1 (8-ounce) wheel Brie
              1/4 cup brown sugar
              1 egg, beaten
              Crackers and sliced apples for serving.
    1. Preheat oven to 375 degrees F.
    2. Defrost puff pastry for approximately 15 to 20 minutes and unfold.
    3. In a saucepan, melt the butter over medium heat.
    4. Saute the pecans in the butter until golden brown, approximately 5 minutes.
    5. Add the cinnamon and stir until pecans are coated well. *I like to scrape the skin off the top of the Brie with a knife before the next step.
    6. Place the pecan mixture on top of the Brie and sprinkle the brown sugar over the mixture.
    7. Lay the puff pastry out on a flat surface.
    8. Place the brie in the center of the pastry.
    9. Gather up the edges of the brie, pressing around the brie and gather at the top. You can use cooking twine to tie off the top but I just fold and pinch it together so it doesn't come open. (I didn't use the twine)
    10. Brush the beaten egg over top and side of Brie.
    11. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
    12. Serve with crackers and fruit. Honestly, I just eat it plain. It doesn't need anything!


    Mini Cherry Cheesecakes

    I am hosting a Norwex party tonight and wanted to do various finger foods so while trying to figure out what all to have I ran across these and they looked so pretty.  They were also easy to put together and I could get them made ahead of time which was a major plus for me.  I like to have as much done before hand as possible I feel like it makes the party go much smoother and I am able to enjoy myself.

    My guests are not here yet but my neighbor did a taste test and I can not use the words on here that he said but just so you know he thouroghly enjoyed them and asked for more.
    The original recipe I found doesn't say what size pan to use, I ended up using a regular and not a mini muffin pan. 

    2 pkgs. (8oz.) cream cheese, softened to room temperature
    3/4 cup sugar
    3 eggs
    1 Tbsp vanilla
    1 Tbsp fresh squeezed lemon juice
    1 package vanilla wafer cookies (you won’t use the entire box)
    1 can cherry pie filling

    In a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar until smooth, scraping down the sides frequently. Add eggs one at a time and mix. Finally, add vanilla and lemon juice, and mix until just blended. 

    Bake at 350 degrees for 15 to 20 minutes. Cool cheesecakes completely. 

    Garnish with cherries from canned cherry pie filling.  

    Refrigerate until ready to serve.

    Makes about 48 mini cheesecakes.


    Blog Archive