Tuesday, November 25, 2014
Crockpot chicken and dumplings
Fried rice
Slow cooker Stuffed bell peppers
Stuffed Jack-O-Lantern Bell Peppers
Thursday, November 20, 2014
Cake batter cookies
Ingredients:
1 and 1/4 cup (160g)all-purpose flour
1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup (80g) sprinkles
Directions:
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won't last that long!
Thanks to:
http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/
Peppermint fudge
Peppermint Fudge
Ingredients:
1 - 14 ounce can sweetened condensed milk
1 tablespoon butter + extra for buttering the dish
1 pound dark chocolate chips/chunks
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup Andes Peppermint Chunks
Directions:
Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.
Pour the condensed milk and butter in the bowl and heat.
Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
Add both extracts and mix well.
Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.
Thanks to :
http://www.aspicyperspective.com/2011/11/peppermint-fudge.html
Oreo cookie fudge
INGREDIENTS:
1 (8 ounce) package cream cheese, room temperature
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
15 ounces white chocolate, chopped
15 Oreo cookies, broken into chunks
DIRECTIONS:
In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Stir the melted white chocolate and 3/4 of the Oreo cookies into the cream cheese mixture.
Spread into a parchment lined 8x8 baking dish. Press the remaining cookies into the top of the fudge to make it look pretty.
Chill in the fridge for at least 4 hours before cutting.
Cut into 1-inch squares (or smaller - this stuff is rich!) and serve!
Thanks to:
http://www.bunsinmyoven.com/2013/12/13/oreo-fudge/
Snowman Breakfast
Long, cold Winter days can be difficult to keep the kiddos busy and happy! Creating a fun Snowman Breakfast complete with Snowman Pancakes, Snowman Poop, a Snowman Donut Building Station and Snowman Mugs filled with Hot White Chocolate is just the ticket you need!
With just a few supplies that we found at Walmart and a couple recipes, we put together this adorable and really fun Snowman Breakfast. Even though it’s all really easy, there are a lot of different areas, so let’s break it down.
In the middle of the table, is the Snowman Poop…cute huh? The “poop” are just Vanilla Yogurt Raisins sitting in a paper box, I made the sign and yes…I made it printable for you!
The Snowmen mugs hold White Hot Chocolate. They started out as clear mugs, found in the housewares department for under $2 and I drew the Snowman’s face on with Sharpie markers.
Our original plan was to paint the face on the inside of the glass with candy melts, but we quickly realized that the Hot Chocolate would melt the candy and it wouldn’t show. So then I tried painting the face on the outside with candy melts, and although it worked out, it was taking a super long time, and you know…I like to share quick and easy ideas that you can duplicate easily. So the Sharpie markers it was…they worked perfectly and, they do wash off, just be sure you are drawing on glass.
The White Hot Chocolate is simply melted chocolate, I used Hershey’s Bliss and chopped them roughly, and milk, simmered on the stovetop. {recipe below}
The mugs of White Hot Chocolate were topped with a big spoonful of whipped topping and blue sprinkles added. On each of the plates were Snowman Pancakes, we used the same recipe we have been using for years…Old Fashioned Homemade Pancakes. They are light and fluffy with just the right flavor. Bacon for the Snowman’s scarf, chocolate chips for the eyes, and mini Reese’s pieces for the nose and buttons. And the Snowman is sitting in mini marshmallows.
The Snowman Donuts are probably the most popular. To keep the kiddos busy, we created a Snowman Building Station…
Build a Donut Snowman Station
Body – Powered donuts
Scarf – Fruit Roll-up
Nose – Orange Gumdrop
Eyes – Reese’s pieces
Mouth – Jumbo Sprinkles
Hat – Tootsie Rolls and Rolo Candy
Straws or skewers {if the children are not too young}
Instructions
Hat – unwrap a Tootsie Roll and heat in microwave for 5 seconds, mold with your fingers into a disk shape and immediately gently push the Rolo candy into the warm Tootsie Roll
Scarf – unwrap Fruit Roll-up and cut strips for the scarf
Body – gently push the powdered donuts onto the straw
Face – add the gumdrop for the nose and gently push the eyes and mouth into the donut
Add the hat with a small amount of corn syrup or frosting
Tie the scarf around the snowman’s neck
Display everything so the kids can make their own. The sign is also printable if you are interested.
Now let’s chat about how we set the table. We found everything at Walmart, here is what we used…
Snowman Breakfast for the Kids
Tablecloth – I had this one, but they also have white tablecloths in the party supplies area for $.97 cents
Placemats – Construction paper cut in half – we found a large tablet near the crayons
White plastic wear – found in the party supplies area, only $.97 cents
Blue plates – again found in the party supplies area, only $.97 cents
Food including Snowman Poop – found in groceries
Snowman Donuts – items listed above
White Hot Chocolate – recipe below
Clear Mugs – found in housewares department
Sharpie Markers – found in office supplies
Snowman Poop and Snowman Donut Station signs
Ingredients
- 1/2 cup white chocolate - either chips, Hershey's Bliss candy or other white chocolate bar
- 1 3/4 cups milk, divided
Instructions
- Place chocolate and 1/4 cup milk in saucepan on the stovetop
- Heat and stir until chocolate is melted
- Add remaining milk and heat slowly
- Top with whipped topping and sprinkles if desired
Notes
Recipe makes 1 cup, double or triple recipe if necessary
Tuesday, October 21, 2014
Delicious Black Bean Burritos
- PREP10 mins
- COOK15 mins
- READY IN25 mins
Directions
- Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
- Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
- Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
- Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Friday, June 20, 2014
Cinnamon roll pancake recipe
Ingredients:
CINNAMON FILLING:
●4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
●1/4 cup + 2 tablespoons packed light brown sugar
●1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
●4 tablespoons (1/2 stick) unsalted butter
●2-ounces cream cheese, at room temperature
●3/4 cup powdered sugar
●1/2 teaspoon vanilla extract
PANCAKES:
●1 cup all-purpose flour
●2 teaspoons baking powder
●1/2 teaspoon salt
●1 cup milk
●1 large egg, lightly beaten
●1 tablespoon canola or vegetable oil
Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze:
In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter:
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes:
Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
Mint Chocolate Chip Cake recipe
INGREDIENTS
Cake:
●1 and 3/4 cups all-purpose flour
●2 cups sugar
●3/4 cups good cocoa powder
●2 teaspoons baking soda
●1 teaspoon baking powder
●1 teaspoon kosher salt
●1 cup buttermilk, shaken
●1/2 cup vegetable oil
●2 extra-large eggs, at room temperature
●1 teaspoon pure vanilla extract
●1 cup freshly brewed hot coffee
Frosting:
●2 cups (4 sticks) unsalted butter at cool room temperature
●6 cups powdered sugar
●1/2 cup heavy cream
●1/2 to 3/4 teaspoon peppermint extract
●6 ounces chocolate chips, chopped in food processor to fine chips
INSTRUCTIONS
Cake:
Preheat the oven to 350 degrees F.
Prepare two 8-inch x 2-inch round cake pans with cooking spray, and line with parchment paper, and spray the parchment with cooking spray as well.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Frosting:
In the bowl of a stand mixer fitted with the paddle-scraper attachment, beat butter until smooth.
Add powdered sugar, cream and peppermint extract. Beat on low speed until completely incorporated.
Turn mixer up to medium, and beat frosting until light and fluffy.
Add food coloring and mix to combine.
Once desired color is achieved, add chocolate bits, and stir to combine.
Frost as desired.
Enjoy!
Cinnamon-Sugar Pizza
SUGAR CRUMB CRISPY
●1/4 cup butter *make sure butter is cold*
●1/4 cup sugar
●1/4 cup brown sugar
●1/4 tsp cinnamon
●dash of salt
●1/2 cup flour
●1 can Pillsbury Cresent Rolls
Preheat oven to 400 degrees F
Cut in butter to sugars, cinnamon, and salt and flour to form crumbs.
On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.
Bake at 400 degrees F for 8-12 minutes.
After they were cooked and cooled I cut them into smaller triangles but you can leave them big too!
GLAZE
●1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*
●1 Tbsp. softened butter
●1-1/4 tsp. vanilla
●1 to 1-1/2 Tbsp. milk
Blend together and drizzle over Sugar Crumb Crispies
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar
Cookie Dough
●1 cup (2 sticks) butter, softened
●1 cup granulated sugar
●3/4 cup light brown sugar
●2 large eggs
●1 Tablespoon pure vanilla extract
●2 1/2 cups all-purpose flour
●1 teaspoon baking soda
●1 teaspoon salt
●2 cups (12 ounces) milk chocolate chips
Oreo
●1 pkg Double Stuffed Oreos
Brownie
●1 Family Size (9×13) Brownie mix + eggs and oil as called for on the back of the box
●1/4 cup hot fudge topping
Directions:
1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil or parchment paper. Spray with cooking spray.
2. For the Cookie Dough: Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix according to directions, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
*Place the pan in the fridge to speed up the cooling process, but plan on at least 2 hours for brownies to cool / set up completely.
*Feel free to use store-bought cookie dough to make this even easier!
Wednesday, June 18, 2014
Wendy's knock off shake recipe
I got this recipe from pinterest and I wanted to share it with you!
Original recipe by Janetha B.
ingredients:
●3/4 cup (6 ounces) almond milk (or milk of your choice)
●15 ice cubes.. maybe more!
●1 scoop vanilla protein powder
●1-2 TB unsweetened cocoa powder
●1/4 tsp xanthan gum (this is the KEY ingredient)
●1/4 tsp guar gum (or use more xanthan if you don’t have guar)
●sweetener of choice (in this one i used 1/4 of a frozen banana for my sweetener, but i always switch it up. other ideas: stevia packet, a few dates, xylitol, or agave)
directions:
blend them all together!

