Wednesday, December 31, 2014

Italian Pasta Salad

This was absolutely delicious, I made it the day before (as directed) and before I served today I added the rest of the bottle of Italian dressing as well as some salt.

1 (16 ounce) package fusilli (spiral) pasta
1 large green bell pepper (cut in 1in pieces)
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes or until al dente.
Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos.
Pour in salad dressing, and toss to coat.

recipe image

Egg and Cheese Breakfast Quesadillas

These were quick and easy and pretty good, I think next time I will add some bacon and it should be a hit then!
9 large eggs
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon minced fresh parsley
8 (10-in) flour tortillas
1-1/3 cups shredded sharp cheddar cheese
2-3 tablespoons oil for frying
In a lightly greased medium saucepan, whisk eggs, salt, pepper, and parsley until combined.
Cook eggs over medium heat, stirring constantly until set.
Remove from heat and cool 5 minutes.
Divide scrambled eggs over 4 tortillas.
Sprinkle each tortilla with 1/3 cup cheese.
Place remaining tortillas over cheese. 
In a large skillet, heat 1 tablespoon oil over medium-high heat until shimmery.
Place 1 filled quesadilla in oil.
Fry on one side 1 minute, then flip to the other side and cook for an additional 1 minute, or until cheese is melted.
Transfer quesadilla to paper towels to drain.
Cut into fourths and keep warm until ready to serve. Repeat with remaining 3 quesadillas.
*Store quesadillas in refrigerator up to 3 days. Quesadillas may also be frozen up to 2 weeks

Monday, December 29, 2014

Juicy Lime Pecan Chicken

Holy amazing!  This chicken was so good!  Every night as dinner is winding down I ask the kiddos and my hubby what their favorite part of dinner was.  Tonight the chicken won... in fact we even voted that it was better than the homemade bread!  If you know me then you know my obsession with fresh bread. 

This dish smelled amazing the last ten minutes it was in the oven and had just the right amount of lime.  When I was making it, I was slightly worried that it might have to much twang but I think it was just the perfect amount.  I served this with broccoli rice casserole (and the above mentioned bread) and it all balanced out well.  I didn't want to have too many flavors competing with each other.

Try this dish, you will be so glad you did!

1/2 cup flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 tbsp Dijon mustard
1/4 cup melted margarine
2 limes, juiced
1 lime, zested
2 large eggs, lightly beaten
2 cups chopped pecans (I did one cup)
2 cups breadcrumbs (I did one cup)
6 boneless, skinless chicken breast halves

Stop!!!  Don't preheat your oven yet. ;-)
Line a baking sheet with aluminum foil and coat with non- stick cooking spray.
In a medium bowl, combine flour, salt and pepper.
In a large bowl, whisk Dijon mustard, margarine, lime juice, lime zest and eggs.
On a large plate, combine pecans and breadcrumbs.
Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture and finally coat in the pecan mixture.
Place pecan-crusted chicken on prepared baking sheet and cover with wax paper.
Chill in refrigerator for 2 hours or more.
Bake for 30 minutes and serve with lime wedges.

Juicy Lime Pecan Chicken Recipe

Sunday, December 28, 2014

Menu for 12-29 to 1-4

B- Quick and Easy Mini Chocolate Sweet Rolls (NR)
L- Homemade Pizzas
D- Juicy Lime Pecan Chicken (NR), Broccoli Rice Casserole and Homemade Bread

B- Pancakes and Bacon
L- Sandwiches
D- Date Night

B- Doughnuts
L- Cheese Quesadillas
D- Sliced Tenderloin Steak in Butter Sauce Recipe (NR), Baked Potatoes, Salad

B- Cereal
L- ?
D- Pizza Topped Grilled Chicken Sandwiches (NR)

B- Ham Egg and Cheese Monkey Bread (NR)
L- Leftovers
D- Tacos, Rice and Beans

B- Chick Fil A (Gift Card)
L- Egg Salad
D- Out (BJ's Brewhouse)

B- Grilled Cheese Bacon Crescent Squares (NR)
L- Super Easy Cube Steak (NR), Deviled Eggs, and Glazed Carrots
D- Leftovers

Saturday, December 27, 2014

Ham, Egg, and Cheese Bread Bowls

These smell amazing in the oven and they look gorgeous too!  However the best part may be the lack of dishes.  Honestly one knife is all that gets dirty... I can live with that!

Make sure you read my notes at the bottom before making these, it will make this dish easier AND tastier.

4 bread rolls (soft or crusty)
4 small slices of ham, or 2 big ones cut in half
4 eggs, at room temperature
½ cup shredded mozzarella cheese
1 tbsp fresh parsley, finely chopped (optional)
Preheat oven to 350F.
Cut the tops off the bread rolls.
Scoop out the centre and reserve. 
Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
Crack in an egg.
Top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
Put the top back on each roll.
Wrap with foil and place in oven to bake for ~10 to 15 minutes. Take a peek at 10 minutes to check them. 10 minutes = very runny yolks. 15 minutes = firm just cooked yolks. 15 minutes + = very cooked yolks. (See notes for more information)
Remove from oven, unwrap and serve immediately.
* Make sure to line the bread with ham or the eggs will soak into the bread.
* Mine took about twice as long for the eggs to set up...
* I added about 1/4 tsp house seasoning to each bowl.
* I used several different kinds of cheeses.

Raegan Mirick's photo.

Friday, December 26, 2014

Crock Pot Bourbon Chicken

Pretty yummy!

3 lbs boneless skinless chicken thighs
3 tablespoons corn starch
1 clove garlic

½ teaspoon fresh grated ginger
4 cloves garlic
½ teaspoon chili flakes
⅓ cup apple juice
2 tablespoons honey
¼ cup brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
¼ cup soy sauce
Mix all sauce ingredients in a small bowl.
Place chicken in slow cooker, pour sauce over top. 
Cover and cook on low 6-7 hours or on high 3 hours.
Remove chicken and chop into bite sized pieces.
Strain liquid and place over medium high heat in a small pot.
Combine 3 tablespoons water with 3 tablespoons cornstarch.
Whisk into boiling sauce along with 1 clove minced garlic.
Stir until thickened.
Pour over chicken pieces in the slow cooker and stir.  
Serve over rice.
 Raegan Mirick's photo.
Raegan Mirick's photo.

Thursday, December 25, 2014

Our Families Christmas Traditions

This year we started what I hope to be a new tradition, we went to the opening night of the light festival in Nacitotches, La.  It was amazing, there were fireworks, lights, bands, delicious food, and lots of smiles... until as we were packing up to go our daughter got something in her eye.  We tried to get it out using water and it was stuck.  Luckily we have great eye doctors and we called them and they met us at the clinic at ten that evening and had it out within a minute or two.  (This part we don't hope to repeat ;-) )

Santa Land- While we go at least twice a year we ALWAYS go opening night November 1st.  We also hit up Cracker Barrel while we are there.

Our local state park has Christmas in the park, it is free and we LOVE it.

Decorate Cookies- We decorate a batch of sugar cookies!

Everyone gets a new ornament that represents that year for them.

Each of the kids gets their own wrapping paper depending on what they liked that year.  This year we have Frosty, Scooby Doo, and Doc Mc Stuffins.

We make goodies for our neighbors and deliver them!  (Fudge, cookies, candies, etc...)

Christmas Eve everyone gets to unwrap new pajamas and we watch a Christmas movie together.

We spend many nights driving around looking at Christmas lights.

We have homemade Chex Mix and beautiful music the day after Thanksgiving while decorating our LIVE tree.

Angel Tree kids- We always do several of these, our goal is for our kids to know how blessed they are.

Wednesday, December 24, 2014

Christmas Light Scavenger Hunt

Last night I wanted something fun, new and Christmassy to do with the kids.  I looked on Pinterest and found a Christmas Light Scavenger Hunt.  I ended up changing it up a little bit for our family and we all had a blast.

We are planning on doing it again next year and maybe adding a few friends.  I think it would be fun to have the families compete against each other and of course we will have delicious food!

Here are a few of the things we were hunting, I will add more before next year I am sure.

Gingerbread Family
Snowman Family
House With All White Lights
Icicle Lights
Blue Icicle Lights
Lights Timed to Music
Disney Character
Cowboy Santa (We live in Texas...)
Merry Christmas Sign
Charlie Brown Christmas Scene
A Yard With Reindeer
Blinking Colored Lights
More Than Three Inflatables In One Yard

Monday, December 22, 2014

Three Packet Pot Roast

This was great, our family really enjoyed it, I used two packets of each (left the water the same) and didn't add the extra packages till the last couple of hours it cooked.  I feel like it could have been more tender I cooked mine on low for 7 hours and then checked it and bumped it to high for the last two hours.  I feel like these changes really enhanced the flavor!
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry1 cup water
1 (4 -5 lb) beef roast, (Whatever cut is your favorite, or on sale)

Grab your crock pot or preheat your oven to 300 degrees f.
Plop your Roast into your Crock-Pot or Roasting Pan.
Mix together all the dry seasoning packets and rub the mixture all over the roast.
Add your water around the roast (NOT on the meat or you'll rinse off seasonings!)
          Crock Pot = add 1/2 cup water 
          Oven = add enough water to submerge the bottom 1/3 of your roast.
Add Your Veggies (carrots, potatoes, onions, etc
Don't forget to season your veggies too! salt and pepper is fine.
         Crock Pot - toss veggie into the crock pot on top of and around your roast. 
         Oven - Wait until your roast cooks for an hour to add veggies, 
                       unless you are using big potatoes and big carrots, 
                       to avoid over-cooking them and ending up with mushy veggies!
              After one hour of your roast cooking, add the veggies arranging and 
              tucking them around all sides of the roast.
Cook Your Pot-Roast!
          Crock Pot - 6-7 hours on low, Or, 2 hours on High then 3 hours on Low 
                Oven - Cover (foil is fine!) and cook for 3-4 hours at 300 degrees f.
Test the veggies by poking a bigger potato or carrot with a fork...  
          if they are tender, you are ready to eat!
Serve with the yummy juices from your crock pot or pan, 
           (I often thicken it with some flour to make a gravy instead of juice,

Sunday, December 21, 2014

Menu for 12-22 to 12-28

B- One Eyed Sailor
L- Zoo!
D- Three Packet Pot Roast (NR), and Veggies

B- Pancakes and Bacon
L- Cheese Quesadillas
D- Steak Pie, Corn on Cob, and Roasted Potatoes

Wednesday (Christmas Eve)
B- Cinnamon Bread
L- Corn Dogs
D- Crockpot Bourbon Chicken (NR) and Fried Rice

Thursday (Christmas)
B- Denny's
L- Gnocchi and Chicken Soup (NR)
D- Cindy's House (I am bringing Mac and Cheese and ?)

B- Hash Brown Casserole
L- Red Lobster (Gift Card)
D- Leftovers

B- French Toast
L- Applebees Chicken Won Ton Tacos (NR)
D- Teles (My Parents Are Taking Us)

B- Cinnamon Rolls
L- Italian Roast Subs with Herb Potato Salad
D- Leftovers

Friday, December 19, 2014

Perfect Pie Crust

I absolutely love this crust it is delicious and super easy to make and is better for you than store bought! 

4 cups flour
1 3/4 cups shortening
3 tb white sugar
2 tsp salt
1 egg
1/2 cup water

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt.
Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water.
Blend into flour mixture.
Chill in refrigerator until ready to use.
Bake at 450 for 10-12 minutes or till golden brown.

*If you have trouble with your crusts falling over while baking take some foil and roll it up (like a snake) and place around the crust.
*Makes about 3 crusts.

Tuesday, December 16, 2014

Penuche Fudge

First thing I want to say is make sure your thermometer is better than mine!  This candy was great but I think I cooked it too long because my thermometer stopped working during the cooking process.  It was slightly gritty and not as creamy as I would have liked but the flavor was AMAZING.  I will make this candy again for sure but next time I will have a new candy thermometer!

1 1/2 cups granulated sugar
1 cup brown sugar, firmly packed
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts

Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan.
Butter the foil; set pan aside.
Butter sides of a heavy 2-quart saucepan.
In saucepan combine sugars, half-and-half or cream, and milk.
Cook and stir over medium-high heat till mixture boils.
Clip a candy thermometer to side of pan.
Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
Remove saucepan from heat.
Add butter and vanilla, but do not stir.
Cool, without stirring, to 110 degree F (about 50 minutes).
Remove thermometer from saucepan.
Beat mixture vigorously with a wooden spoon till penuche just begins to thicken.
Add nuts.
Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
Immediately spread penuche in the prepared pan.
Score into squares while warm.
When penuche is firm, use foil to lift it out of pan.
Cut penuche into squares.
Store tightly covered.

Makes 1-1/4 pounds (32 pieces).

Sweet Hawaiian Crock Pot Chicken

This was nice and easy and tasted good.  I forgot to take a picture though and the one below isn't quite accurate.  Mine was way more liquidy which was ok because we just poured some over our rice, but I feel like if you cook it like normal and then pour it all into a skillet and let it simmer down some it would look more like the picture and maybe taste even better than before. 

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!
Serve with brown rice and you have a complete, easy meal!!

Monday, December 15, 2014

Menu for 12-15 to 12-21

This could possibly be the craziest week of this year for me... between school parties I am organizing, shopping for 20+ angel tree kids, cub scout parties, decorating for dance recital, running dressing rooms at the recital, Belle's birthday, baking goodies for the neighborhood and our normal activities I feel like I might be slightly insane by the end of the week!  I am really hoping to stick to my menu this week because I do not want to pay to go out to eat... this time of year is expensive enough already!

B- Leftover Casserole
L- Corndogs and Fruit
D- Hawaiian Crockpot Chicken (NR), Rice Pilaf, Salad

Tuesday (Belle's Birthday)
B- Pancakes and Bacon
L- Cheese Quesadillas
D- Chick Fil A

B- Cereal
L- Sandwich
D- Coke A Cola Pot Roast (NR), Glazed Carrots, and Macaroni Salad

B- Cinnamon Bread
L- Christmas Parties
D- Crockpot Bourbon Chicken (NR) and Fried Rice

Friday (No School State Football Game)
B- Hash Brown Casserole
L- ?
D- Sizzling Chicken and Cheese, Mashed Potatoes, Pea Salad

B- One Eyed Sailor
L- Shepherds Pie
D- Steak Tips, Baked Potatoes, and ?

B- French Toast
L- Christmas with Parents (I am taking Potato Soup and Tomato Basil Soup)
D- Leftovers

Sunday, December 14, 2014

Southern Breakfast Casserole

I made this for life group today and several people went back for more so I am assuming they liked it.  Personally I thought it was pretty darn good. 

When I mixed my eggs and milk I added 3/4 tsp onion powder and 1 tsp house seasoning to give it some extra flavor.

1 can refrigerated crescent rolls
1 lb pork breakfast sausage, cooked, crumbled and drained
1 lb frozen hash browns, thawed
6 eggs, room temperature and beaten
1/2 cup whole or 2% milk
2 cups shredded sharp cheddar cheese

Unroll the crescent rolls and arrange on the bottom of a 13x9" baking dish, pressing the seams together to seal the dough. 
Top with the cooked sausage and season with salt and pepper.
Top the sausage layer with the hash browns. 
Combine the beaten eggs with the milk and pour over the hash brown layer.
Top with the shredded cheddar. 
Bake in a 375-degree oven for 30 minutes, then let cool slightly (10 minutes or so) before cutting and serving. 

Friday, December 12, 2014

M&M Cookies

These cookies are gorgeous and delicious but just beware that they take almost three times as long to bake as the recipe originally states.  I did have to use stoneware to cook these because all my cookie sheets were in the dishwasher, I'm not sure that would affect the cooing time this drastically though.   My son and his friend really enjoyed these and kept coming back for more, eventually we had to cut them off because they ate so many. 

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 teaspoon cornstarch
3/4 cup (1.5 sticks) salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini M&Ms

Preheat oven to 325F degrees.
Mix the flour, baking soda, and cornstarch in a bowl and set aside.
With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well.
Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the mini M&Ms.  Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days, covered) in the refrigerator.
Drop by tablespoonfuls onto ungreased baking sheet.
Press a few more M&Ms onto the tops for decoration.
Bake for 8-10 minutes or until edges are slightly browned.  (Mine took closer to 20 minutes!!!)
The centers should appear very soft and puffy.
Let cool completely and enjoy!

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

Thursday, December 11, 2014

Cilantro Lime Grilled Chicken

This chicken was great, in fact it was so great that the smell distracted me and I forgot to take a picture. ;-)  I did mine in a skillet on the stove because it is raining, I just poured it all straight into the skillet and let it cook down.  Hubby declared that it was his favorite part of the meal.

4 boneless, skinless chicken breast
2 heaping TBS fresh chopped cilantro
3 TBSP extra virgin olive oil
½ tsp garlic powder
1 tsp chili powder
½ tsp cumin
1 tsp oregano or 1 TBS fresh chopped oregano
salt and pepper to taste
2 TBS fresh lime juice
Mix fresh cilantro, olive oil, seasonings, and lime juice.
Next, hand rub the mixture over the chicken.
Marinate the chicken for as long as it takes to heat your grill.
Then grill on 400 degrees (adjusting the heat as needed) until the internal temperature reaches 165 degrees F, turning the chicken occasionally.

Tuesday, December 9, 2014

Chocolate Overload Muffins

These were good, I wouldn't say they were amazing but we liked them.  The kids all REALLY enjoyed them as did our dog who somehow managed to get two off the very back of the kitchen counter...  Needless to say he is a huge dog!

4 cups all-purpose flour
1-1/3 cup dutch process cocoa powder
1 cup granulated sugar
4 tsp baking soda
1 tsp salt
1 cup semi-sweet chocolate chips + more for sprinkling on top
1/2 cup dark chocolate chunks
2-2/3 cup milk
2/3 cup vegetable oil
4 large eggs
2 tsp vanilla extract
1/3 cup chocolate jimmies
Preheat oven to 400 degrees
Prepare 32 muffin tins with paper wrappers or cooking spray.
In large bowl - combine all dry ingredients except chocolate jimmies
In separate bowl- combine liquid ingredients & whisk until incorporated & egg yolks are broken.
Fold into dry ingredients - don't over mix but make sure you don't have any dry spots.
Spoon batter into prepared tins about 3/4 of the way full.
Sprinkle on additional chocolate chips & chocolate jimmies.
Bake 20-23 minutes or until toothpick test is clean.
Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
Store in airtight container at room temperature.
Chocolate Overload Muffins by Gina @ Kleinworth & Co.

Saturday, December 6, 2014

Royal Icing

I was decorating sugar cookies for my little guys Safari birthday party and used this recipe.  I will say that this icing worked out really well for me.  Royal icing can be such a tricky thing to get right but this was fairly easy and they turned out pretty good for my first time!

1 Cup Confectioners Sugar
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice

Add confectioners sugar to a mixing bowl and with a wire whisk start mixing on low.
Add the milk, corn syrup and almond extract and whip until smooth.
Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies.
It needs to be pretty thick to begin with if you are doing an outline around your cookies.
Separate the icing into different bowls for coloring with food coloring.
Add to a zip lock bag and cut a tiny hole in the corner of the bag and line your cookies.
Add a tiny bit of corn syrup to the frosting and mix well until you’ve made a thinner consistency.
Fill the cookies with icing and spread to cover the cookie with a toothpick.

Raegan Mirick's photo.



My husband made fun of my monkeys... I must say though he is right they are pretty bad!

Menu for 12-8 to 12-14

B- Chocolate Overload Muffins (NR)
L- Chicken Bites and Pretzels
D- Chili (Frito Pie)

B- Biscuit and Egg Breakfast Cobbler (NR)
L- Family Meal (My husbands grandmother passed away)
D- Cashew Coconut Chicken with Mango Honey Sauce (NR), Potatoes, and Green Bean Bundles

Wednesday (Jacob's Birthday)
B- Pancakes and Bacon
L- Lunch with the Boys at School
D- Waiting on the Birthday Boy to Decide (Red Lobster)

B- Cereal
L- Leftovers from RL
D- Cilantro Lime Grilled Chicken (NR) and Chips

B- Chocolate Croissant
L- New York Style White Pizza (NR)
D- Beef?

B- Ham, Egg and Potato Bake with Cheddar and Parmesan (NR)
L- Birthday Party
D- Sizzling Chicken, Mashed Potatoes, and ?

B- Casserole (NR)
L- Out
D- Christmas Program at Church

Friday, December 5, 2014

Ranch Chicken in the Crockpot

This was good however it won't be on our normal rotation, it is nice and easy so that is a plus!

6 chicken breasts
2 cans cream of chicken soup
1/2 cup sour cream (I use ranch)
1 pkg. Hidden Valley Ranch dressing mix (I grabbed a package of seasoning without looking and oops it was Italian Dressing)
1 tsp. Lawry's Season Salt
Place chicken in the bottom of your crock pot.
Sprinkle chicken with Lawry's salt and pepper.
Mix soup and sour cream together pour over the chicken.
Sprinkle package of ranch mix over the top.
Cover with lid.
Cook on low for about 6 hours.
Serve over rice or potatoes.

Thursday, December 4, 2014

Strawberry Pie

Last night a local restaurant called and asked me if I could make some pies for them to sell!  I am thrilled.  So this sent me on an expedition for some new pie recipes.  This one was too gorgeous not to try and to be honest it tastes even better than it looks.  I know this is hard to believe, but, this recipe is beautiful, delicious and EASY!  Do yourself a favor and try it today.

2 lbs fresh strawberries
1 deep dish pie crust
1 cup water
1 cup sugar
4 tb cornstarch
4 tb strawberry jello powder

Prepare pie crust as directed on packaging.  (I use homemade)
Clean and trim strawberries.
Add strawberries to pie crust.
In a saucepan combine water, sugar and cornstarch.
Boil till clear. (Stirring constantly)
Remove from heat and add jello powder.
Pour over strawberries.
Store in the refrigerator till ready to serve!

Strawberry pie for a customer is done and their other pie is in the oven!

Tuesday, December 2, 2014

Caramel Cashew Chewies

One of my favorite things about Thanksgiving is black Friday (err Thursday shopping)  I LOVE it!  We eat brunch, then scope out the adds, make our list, and order what we can online.  Then we hit up the stores, in fact we were at Wal Mart by two!  My brother had his heart set on a 65 inch tv (which he was first in line for).  We have this thing down to a science we always sneak around and get everything in our buggy before six so that we can check out as soon as possible and then we are out the door.  It feels kind of weird having to hide something I am about to pay for but hey it's worth it.   We were out of Wal Mart and had picked up the television before most people had even gotten their first few items. 
As a side note it bothers me when people come to the store on the busiest shopping day of the year for their normal groceries... I feel bad for them, they should either get their stuff ahead of time or go to Albertsons or Brookshires.  Wal Mart is to crazy for that mess!
So what does all of this have to do with my blog?  While at WM they had a TON of Taste Of Home Cookbooks for $5 and well you all know my obsession with cookbooks.  So I bought the 8 of them I didn't already have.  I have been going through them to see what I would like to make one day and came across this recipe in the Best Loved Cookies & More.  I saw it while waiting in the pick up line and as soon as we came home I made it while the kids were doing homework.  It is gorgeous and delicious!  You need to have these in your life.
3/4 cup butter
3/4 cup packed brown sugar
1 egg
1 1/2 cups all purpose flour
1 cup oats
1 pkg (14 ounces) caramel
1/3 cup half and half (I used whipping cream)
1 cup semi sweet chocolate chunks
1 cup salted cashew halves (chopped)
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg.
Combine flour and oats; gradually add to creamed mixture.
Press into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 15-18 minutes or until golden brown.
Meanwhile, in a small saucepan, combine caramels and cream.
Cook over low heat for 4-5 minutes or until caramels are melted, stirring occasionally.
Pour over crust.
Sprinkle with chocolate chunks and cashews.
Bake for 8-10 minutes or until chocolate is melted.
Cool on a wire rack before cutting.
Caramel Cashew Chewies Recipe

Monday, December 1, 2014

Poatoes With A Kick

Most of this recipe can be made ahead of time which is something I LOVE.  I try to get as much done ahead of time as possible, I feel like it makes the after school process go much smoother.  These were good I think next time I might add some Cajun seasoning.  :-)
1 bag of baby potatoes
1/2 cup butter
1 cup mozzarella (plus additional for top)
1 to 2 chipotle peppers in adobo, diced super small
1teaspoon onion salt or powder, more or less to taste
1teaspoon garlic salt or powder, more or less to taste
1/4 teaspoon smoked paprika, more or less to taste
Salt and pepper to taste
1/4 cup olive oil
Preheat oven to 350.
Peel and boil the potatoes till fork tender.
Mash them well.
Add remaining ingredients and mix.
Place in baking dish.
Bake for 15 minutes.
Sprinkle on slightly more cheese.
Bake another 5 minutes.

Blog Archive