Happy New Year!

I hope your New Year is blessed and everyone has a wonderful 2012!

Kahlua Gingerbread

Stop And Smell The Rosemary....I received a NEW cookbook! A friend brought it to me as a hostess gift for Tony's Christmas party.  I am in love with it! It is one of those cookbooks everyone should have. It's filled with neat facts and histories of traditions.  A. Must. Have! Thanks Erin!!

The first recipe I tried was Kahlua Gingerbread and it was a huge success!


~Recipe~

1/2 cup of unsalted butter at room temp
3/4 c sugar
1/3 c dark brown sugar, firmly packed
1 large egg
1 c molasses
2 c all purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 1 /2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
2/3 cu hot water
1/3 cup Kahlua
2 Tbsp cold brewed coffee


Preheat oven to 325 degrees.  Grease a 9x13 baking pan.  Cream butter and sugars, mix in egg, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, water, coffee and Kahlua.  Pour batter into the prepared pan and bake for 30-35 minutes.  Serve warm or cold with whipped cream.

Enjoy~

Santa hats!

I made these yesterday for my sons basketball team.  I had to borrow the photo on the website I got them from because I forgot to take a picture.  They are so easy and very cute!

*photo compliments of daisyt13.wordpress.com*




~Recipe~


The recipe calls for you to make the brownies(any recipe will do)and use a circle cutter...I took that step out and used my mimi muffin pans.  I cut the top of the brownie bite off and put a  dab of frosting on the bottom of the strawberry and then piped the frosting(I used cream cheese but vanilla butter cream would be great as well) around the base.  The strawberries were just the right size.  They will be bigger if you use the regular brownie pan

Chewy Gingerbread Bars

Love the smell of Christmas cooking! The boys ate these bars before I got the frosting on them....so I have no photo, but they were obviously good.

~Recipe~
3/4 cup melted butter
1 c sugar
1/4 cup molasses
1 egg
2 c flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves

Pour the melted butter, sugar and molasses in a bowl and beat well.  Add the egg and beat until smooth.  Whisk together the dry ingredients and add to the mixer and mix until just incorporated.  Spray a 9x9 pan with cooking spray with flour and press the dough into the pan. Bake at 375 degrees for 12 minutes.  Do not over bake.  Mine was not done at 12 minutes, I baked(watching carefully) for 16 minutes. Frost with cream cheese frosting if they are around after they cool, which in my case they were not!  Enjoy~

Almond Butter Cookies

I have been promising to get this done.  The delay was due to me hosting Tony's company Christmas party! Oh what fun that was! What a great team he has.  Anywhoo....Christmas baking in is full force this year as we are not going to Wyoming for Christmas! The cookies are not what I think the name says, I , too thought it used almond butter....no, it is a marriage of butter and almond flavoring.  They were great and the frosting added a little(lot) of sweetness. I am on the hunt for a good almond butter cookie.....

~Recipe~

Cookies:

1 cup butter, softened

1 1/2 c sugar

2 eggs

1 tsp vanilla

1 tsp almond extract

1 tsp butter flavoring

3 c flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Frosting:

1  8 oz package cream cheese, softened

1/4 c butter, softened

1 tsp vanilla

pinch of salt

3-4 c powdered sugar

2-3 Tbsp milk

Cream the butter and sugar for at least 2 minutes to get mixed well.  Add eggs, vanilla, almond and butter flavoring*I added a bit more almond because I LOVE  almond*  Beat for another 2 minutes to the fluffy stage.   Grab another bowl and whisk the flour, baking powder, baking soda and salt. Throw that in with the creamed mixture and mix just til combined.  Roll into 1 1/2 inch balls and place on a prepared cookie sheet.  Bake at 350 degrees for 6-7 minutes, just until the tops begin to crack, let them cool on a cookie sheet for a while *they need to cook a while 

longer*. Cool completely on a wire rack and frost!

Frosting~ *

Make sure the cream cheese and butter are soft, it will make the frosting creamier. Mix them together until smooth.  Add the powdered sugar, milk, vanilla and inch of salt, beat well.  *If too thin, add more sugar, if too thick add a bit of milk*Add coloring of you want to and mix in.  decorate your cookies! Enjoy~

Egg Nog Bundt Cake

I do not care for egg nog...BUT I DO like nutmeg, so I thought I would give this easy recipe a try. Everyone agreed that is was good,  I will be making another recipe this weekend to see if that one is better then I will decide what to make for the neighbors for Christmas.

~Recipe~

1 butter yellow cake mix
4 Tbsp melted butter
1 1/2 cups eggnog
2 large eggs
1/4-1/2 cup milk
1 tsp rum extract
1/4 tsp nutmeg

Glaze~
2 c powdered sugar
2 Tbsp melted butter
3 Tbsp eggnog
1 tsp vanilla
dash nutmeg

In a large bowl, add the cake mix, eggnog, milk, eggs, rum extract, nutmeg and melted butter.  Mix all together on low for 30 seconds and then again on high for 2 minutes.  Pour batter into a greased and floured bundt pan or a large loaf pan.  Bake at 350 degrees for 30-40 minutes, or until the cake tester comes out clean.  Remove the cake form the pan after sitting for 10 minutes, cool completely.  For the glaze , whisk all the ingredients together and drizzle over the cake or loaf.  LEt the glaze dry completely before cutting. Enjoy~

Snickerdoodle Cheesecake Bites

Who doesn't like Snickerdoodles? This is a little bite of yumminess.  My friend, Stacy, forwarded this recipe to me to try and we love it! I am making it again very soon.

~Recipe~
Crust~
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
3/4 cups sugar
1 egg
1/2 whole batch of cinnamon-sugar mixture*below*

Cheesecake~
12 ounces of cream cheese, softened
1/2 cups sugar
1/2 cups plain Greek yogurt
1 egg
1/2 Tbsp vanilla
1/2 whole batch of cinnamon-sugar mix*below*

Cinnamon-Sugar Mix
1 Tbsp cinnamon
3 Tbsp sugar
*Stir together and set aside*

Crust~
Heat oven to 350 degrees
Mix together the flour, baking soda and salt, set aside.  Beat butter and sugar together on high until well combined.  Stir in the egg. Add the flour mix until all combined.  Turn into a greased 8x8 pan and press dough into the pan.  Sprinkle the cinnamon-sugar mix over the top*remember only 1/2 of the batch* Bake the crust for 20 minutes.  Remove and poke holes in the crust and allow to cool.
Cheesecake~
Cream the cream cheese and sugar until smooth and fluffy.  Stir in the rest of the ingredients untikl all combined.  Pour this over the crust and sprinkle the rest of the cinnamon-sugar mix on the top and bake for 35 minutes in the 350 degree oven.  Let cool at room temp for 1 hour and then chill for at least 3 hours.  EAT!!! You will want more than 1!! Enjoy~

Linguine with Classic Meat Sauce

I made this when my mom was in Texas.  We love Italian food and this was so easy to whip up after a day of shopping. Serve it with a salad and garlic bread, super easy!I don't have a picture....oops....

~Recipe~
1 pound of ground turkey, chuck or sirloin*I always use turkey*
3 garlic cloves, minced
1 large shallot, minced
red wine*any kind*
28 ounce can of crushed tomatoes
15 ounces of tomato sauce
salt and pepper to taste
pinch of red pepper flakes
linguine noodles, cooked and drained
fresh basil for the top, if you choose
Parmesan cheese

Heat the olive oil in a large pan over med-hi heat.  Cook the shallots until clear and add the garlic and cook for 1 minute.  Add the meat until browned, season with salt and pepper and red pepper flakes.  Add the tomato sauce and crushed tomatoes and a splash of red wine. Cover and turn heat to low and simmer for 15-20 minutes at least. Pour sauce over the noodles and sprinkle parmesan cheese and basil over the top. Enjoy~

Sauteed Green Beans

I love green beans and am always looking for a new way to fix them so my kids will continue eating them without complaining.  This is the latest recipe and I LOVE it! Tony and I ate the whole batch between the 2 of us!

~Recipe~
Heat olive oil or butter in a saute pan, add beans, roasted almond slivers, and a squeeze of lemon and saute until cooked but still crunchy.  Salt and pepper to taste! Easy and Healthy! Yum! Enjoy~

Garbage Brownies

These are not for a diet, or a person on a diet.....wow! You throw everything in these yummilicious treats and there is enough calories for an entire week....but they are soooo good!!

~Recipe~
Your favorite recipe for brownies or a boxed mix is fine as well
1/2 cup honey roasted peanuts
1 cup chopped Reese's peanut butter cups
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 1/2 cup creamy peanut butter
2 cups Rice Krispies

Butter a 9x13 baking dish.  Make the brownies and bake for about 20-25 minutes.  Take out of the oven and sprinkle the peanuts over the brownies, then the chopped peanut butter cups and marshmallows, bake until the mallows are starting to melt*I baked mine 8 minutes* and the chocolate starts to melt.  Melt the chocolate chips and peanut butter together on top of the stove and stir in the Rice Krispies.  Pour over the brownies.  Chill for 2 hours and DEVOUR!!!! YUM! Enjoy~

Sausage and Penne Ragu

This was a great and hearty meal.  I served it with salad and garlic bread.  Very filling and oh-so-good. Once again, no picture, we had this the night I got my mom from the airport and we were all too hungry to wait! You can use any type of short pasta for this recipe.  I think I  will use rigatoni next time.

~Recipe~

1 lb bulk Italian sausage

1 Tbsp oiliveoil

1 cup diced green pepper

3/4 cup diced onion

2 Tbsp minced garlic

2 Tbsp tomato paste

2 tsp basil

2 tsp oregano

1/2 red pepper flakes

1 cup red wine to deglaze

1 can (28 ounce) crushed tomatoes

1 tsp sugar

1 cup water

8 ounces penne

salt and pepper to taste

1 pound sliced fresh mozzarella*this makes the whole dish*

chopped fresh basil

Brown the sausage and break it apart so it is in smaller chunks, for about 5 minutes. Add peppers and onion and cook until the veggies soften.  Stir in garlic, tomato paste, basil, oregano and pepper flakes.  Saute until fragrant, about 1 minute*Smells soooo good*.  Deglaze the pan with the 1/4 cup of red wine and increase heat to high and cook until the liquid evaporates.  Stir in the tomatoes and sugar, simmer for 8 minutes or until thickened. Stir in the water and rest of the wine, add pasta, cover and reduce heat to low.  Cook, stirring occasionally until pasta is tender, about 15 minutes.  Sprinkle the salt and pepper to your liking in the pot. Pour it in a baking dish and top with the slices of fresh mozzarella.  Broil until the cheese is bubbly and delish! Top with the fresh basil and serve. Enjoy~

Overnight French Toast

YUM! So easy to get together the night before and no hassle in the morning! It is good the next morning, too.  The syrup gets crunchy and so tasty!

~Recipe~
1/2 cup melted butter
12 slices of any left over bread.  I used Challah.  Texas toast or french would be great as well.  If it is older it is better for these type of recipes.
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg *Best spice ever*
1/2 cup chopped pecans*optional*
1 tsp vanilla
5 eggs
1 1/2 cups milk

Melt the butter and pour into a 9x13 pan. Combine the cinnamon, nutmeg and brown sugar.  Throw in the pecans if you are using them as well. Whisk the eggs, milk and vanilla.  Layer the bottom of the pan with 1/2 of the bread. Sprinkle 1/2 cinnamon mixture the lay  the rest of the bread.  Pour the egg mixture over the bread and end with the rest of the cinnamon mixture.Cover and put in the refrigerator over night.  When you are ready to bake, remove the old foil and cover with new foil. Bake in a 350 degree oven for 30 minutes, uncover and bake for 15 more. The toast should be browned and set nicely.  Take it out of the oven and pour maple syrup over the top and bake another 5 minutes. YUM! Delicious! Enjoy~

Hawaiian BBQ Pulled Chicken

I have a lot of recipes ready to be posted since my mom was here.  I will get these this week and  try not to overload you with the Thanksgiving week.  I need to get them on here.  They were all so good and very easy to throw together.  We were on the run all day so they are all easily made within a short time.  I have no pictures to go because we cooked and ate! :( The pineapple in this recipe was  very good and added a dimension that was unexpected! I will make this a lot.

~Recipe~

3 pounds boneless, skinless chicken thighs, breasts or both*I used only breasts*

1 whole (large) onion sliced into chunks*I chopped the onion because Tony and Brenn do NOT like onion*

1 20 ounce can of pineapple*I used crushed* Make sure to drain the pineapple.  You can use the juice if you want.  *I did*

1 bottle of your favorite BBQ sauce, 20 ounce bottle *I used Stubbs BBQ sauce*

Buns of your choice

Throw the thawed chicken breasts into the bottom of the crock pot.  Put the onions and pineapple in and then pour the bottle of BBQ sauce over the top. You can add up to 1/2 cup of pineapple juice here if you want the sauce to be sweeter. Cook on low in the crock pot for 8 hours(high for 4-6).  An hour or 2 before it is done you will want to shred the chicken with 2 forks and stir to combine all the sauce with the chicken.  Cook another hour or 2 so the chicken cooks with the sauce.  Serve on buns! Enjoy~

Two Chip Chocolate Chippers

We had a busy weekend celebrating 2 birthdays in my family but I knew I had to  make these.  My friend, Stacy, sent me the recipe last weekend.  The difference in these cookies is pudding in the dough, my son ate a lot as soon as they came out of the oven and said he could taste the vanilla in them.  I will definitely make them again since they lasted a few hours....

~Recipe~
1/2 c butter, softened
1/2 c margarine, softened**I used 1 cup butter....I bake only with butter**
3/4 cup packed brown sugar
1/4 cup while sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 c flour
1 package(3.4 ounce) instant vanilla pudding mix
1 tsp baking soda
1 1/2 cups semi sweet chocolate chips
1 1/2 cups milk chocolate chips
1 1/2 cup chopped pecans*optional*

Cream the butter and sugars until light and fluffy.  Beat in eggs and vanilla.  COmbine the flour, pudding mix and baking soda and add gradually to the butter mixture.  Stir in the chips and nuts.  Drop by rounded tablespoons onto a ungreased cookie sheet.  Place about 1 inch apart. The recipe says to flatten the dough with a glass, slightly.  I did not do this.  Bake at 375 degrees for 8-10 minutes and cool on a wire rack.  The cookies took about 6 1/2 minutes to be golden brown.  It must be the elevation, just make sure to watch the 1st batch to see how long you need to be baking them. Thanks for sharing, Stacy! Enjoy~

Candy Bark

Easy! This is a great way to use left over candy! I am sick of the Halloween candy still being around and I came across this recipe to use it all! I will have to make several batches in order to get rid of it all...but it will be gone!

~Recipe~

1 pound bittersweet chocolate chips*I used 1/2 semi sweet and 1/2 bittersweet*
1/4 cup honey  roasted peanuts*or pretzels*
M&M's
3 ounces white chocolate
cut up candy bars*Whatever you have*

Line a baking pan with foil.  Melt the dark chocolate chips over low heat, stir constantly. Pour melted chocolate over the foil and spread out to an even layer. Sprinkle the candy and peanuts over the chocolate and press lightly to stick to the chocolate.  Make sure all candy is in contact with the chocolate.  Melt the white chocolate over low heat, stir all the time.  Drizzle over the candy.  Chill for at least 30 min.  Break apart and EAT!! Enjoy~

Overnight French Toast

This is a wonderful dish.  I made so much that it was even better the morning after for the kids for school! The caramelized syrup on top is yummy!

~Recipe~
1/2 melted butter
12 slices left over bread, Texas toast or whatever you have.  *I used Challah bread and it was fantastic*
1 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg*the best Fall spice ever...*
1/2 cup chopped pecan(optional)
1 tsp vanilla
5 eggs
1 1/2 c milk


Melt butter and pour into the bottom of a 9x13 baking pan.  Mix the brown sugar, nutmeg(and nuts if you are using them) and cinnamon together in a bowl and set aside. Whisk eggs, vanilla and milk together.  Put a layer of the bread in the pan on top of the butter and sprinkle the yummy cinnamon mixture over the bread. Put the rest of the bread then pour the eggs over the bread, covering all evenly so the eggs get soaked up well.  Sprinkle the rest of the cinnamon on the top and  cover with foil and refrigerate all night. Heat oven to 350 degrees and bake, covered, for 30 minutes. Uncover and bake for 15 minutes.  It should be browned and set and smell delicious.  Pour maple syrup over the top and bake again for 5 minutes until the syrup gets toasty and caramelized. YUMMY! Easy! YAY! Enjoy~

Poblano Chicken Chowder

My goodness! This is soooo good!!! My friend, Tonya, from my hometown sent this to me and I love it! I made it for my mom and she loved it, too! YUM!!! A great dinner for a fall night.

~Recipe~
1/4 cup olive oil
3 large carrots, diced
2 onions, diced
5 stalks of celery, diced
1/8 c minced garlic
2-3 poblano peppers, seeded and diced*Tonya used Anaheim chiles to cut the heat, a great idea*
1 tsp salt
1/2 tsp white pepper
1/4 tsp ground cumin*or more to taste*
1/4 tsp thyme*or more to taste*
1 Tbsp chicken bouillon granules
3 quarts of chicken broth
1/2 bunch fresh cilantro, minced
3 cups diced chicken*Tonya used rotisserie, I roasted a chicken and shredded it...either way is great*
1/2 cup unsalted butter
1 c flour
1/2 tsp hot sauce*or more to taste*
1 c heavy cream*YUMMY*

Heat the oil in a large stockpot over medium heat.  Add the carrots, onion, celery, garlic, peppers, salt, white pepper, cumin and thyme.  Saute for 6-8 minutes or until veggies are beginning to soften.  Stir in the bouillon and add the broth and cilantro, cook for 10-12  minutes until carrots are tender. Stir in the chicken and cook, stir often, until it is thick and chicken is heated.  Before the chowder is done, melt the butter in a large pan over med-heat.  Add flour and stir to combine.  Cook, stir often for 3-5 min to cook the flour.  DO NOT allow the mixture to brown. LAdle 1 cup of hot liquid into the pan from the stockpot.  Whisk constantly. When the 1st cup is incorporated add another 2 cups of liquid, 1 at a time.  Then pour the mixture back into the stockpot and whisk to blend well.  Cook and stir for 3-5 minutes longer until it begins to thicken.  Remove from the heat and add the hot sauce and cream and stir to combine.  Serve! I served this with cornbread and salad.  It was a great dinner! Thanks Tonya for sharing!

Caramel Apple Squares

What is Halloween without caramel apples? I made these Sunday and the neighbors got some, too.  They were gone in a flash (but Brooke kept one out for breakfast) and it smelled grrrr-eat in the morning! I put whipped cram and caramel drizzle over it for dessert. G.O.N.E!

~Recipe~
2 1/4 cup flour
1 1/3 cups quick cooking oats
2/3 firmly packed brown sugar
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp salt*I did not use this much*
1/4 tsp nutmeg*the best spice for fall in the woo-oorld*
1 cup cold butter, cut up
5 medium apples, peeled, cored and thinly sliced
1 can sweetened condensed milk
1 jar of caramel topping
1 c chopped walnuts*I did not use this*
vanilla ice cream, whipping cream or whatever you choose!

Oven to 350 degrees
Dump the flour, oats, brown sugar, cinnamon, salt, baking soda and nutmeg in a large bowl and stir together.  Cut in the butter(I used pulse on my food processor, easier in my opinion) into coarse crumbles.  Save 1 3/4 cups of this for a crumbly, yummy, topping. Press the rest into the bottom of an ungreased 9x13 pan and bake for 15 minutes.  Place the apples evenly over the semi baked crust. Stir together the condensed milk and 1 cup of the caramel topping*taste this...yummilicious* Pour over the apples . If you are using the walnuts add them to the reserved crumble.  Crumble the crumble over the apples and bake for 45-50 minutes until apples are tender.  Cool and then reheat when you are ready to serve. I think it is best served warm.  Add the topping of choice and devour! Enjoy~

Honey Bun Cake

I have no pictures of this cake.  I decided to make it on Saturday morning.  Brenn and his friends came home form basketball practice and as soon as it cooled enough(mind you there was still seam coming from the cake) they devoured the entire cake.....I will make it again this week so the rest of us can try it! :)

~Recipe~
1 box yellow cake mix
4 eggs
1 cup sour cream
3/4 c canola oil
1 c light brown sugar
2 tsp cinnamon
2 c powdered sugar
6 Tbsp milk
1 tsp vanilla

Oven to 350 degrees and prepare a 9x13 baking dish with spray.  Combine the cake mix, eggs, sour cream and oil and mix well. There could be lumps and that is ok. In a small owl mix the brown sugar and cinnamon.  Pour 1/2 cake min and spread in the bottom of the dish.  Spread all of the brown sugar and cinnamon over the batter.  Finnish with the rests of the batter and use a knife to spread it around then make S shapes over the top to swirl the cake. Bake 35-45 minutes until tester comes out clean. As soon as the cake is out spread the glaze on the top.  Whisk the powdered sugar, milk and vanilla until it is a glaze. it sets after a few minutes.  Enjoy~ I hope to soon! :)

Creamy Northern Beans and Ham

I got a little head of myself this week.  The forecast was cooler than normal and I had a couple hearty dishes ready to make....it was 83 degrees the day I decided to make this pot of ham and beans.  But it was well worth it.  Brenn had 3 bowls and asked me to make it again soon! That makes it a hit here. There is quite a bit of liquid that is not showing up in this picture.  I served it with corn bread.  The whole house smelled wonderful.

~Recipe~

1 pound pkg northern beans, rinsed and picked through
3-4 meaty ham shanks.*I only had 2 so I cut up a ham steak to throw in with the shanks*
1 onion diced
2 cloves garlic minced
salt and pepper to taste
water
1/3 cup brown sugar at the last minute

Throw the rinsed beans, onion, salt, pepper and ham to a crock pot and add enough water to cover the beans by about 2 inches, around 7 cups. Cover and cook on low for 6-8 hours or until beans are tender. Pull the meat off the bones and return to the crock, add the brown sugar and stir.  YUM! Easy, warm and even easy clean up! Ta da...a winner! Enjoy~

Chocolate Chip Pie

This is a crazy pie, I did not know what to think when I read the recipe.  The kids wanted it so I made it.  the recipe makes 2 and the whipped cream makes more than enough for 2 pies. IT was a fun switch up on a regular pie and they loved it!

~Recipe~

2 3/4 cups flour
1 1/2 tsp salt
1 tsp soda
1 1/2 tsp  baking powder
1 cup unsalted butter, soft
1 1/2 c light brown sugar
1/2 cup white sugar
3 large eggs
1 Tbsp vanilla
2 cups mini chocolate chips
2 cups chopped walnuts **I did not add these**

Whipped Cream
I found and fell in love with Chocolate Whipping Cream! Yep! It is only for the holiday season and I just saw it and thought it would go fabulously on this pie.  I was right! Regular whipped cream would work just as well!
1-2 pints heavy whipping cream
1/4 c powdered sugar
1/4 cup mini chocolate chips

Oven at 350 degrees.  Grease 2 pie pans and set aside.  Sift the flour, salt, baking soda and baking powder**Remember I am not a sifter ~I whisk together the ingredients and call it good and it works just the same and it less time consuming AND less messy!** Cream together the butter and both sugars. Add eggs 1 at a time and mix well. Add vanilla then flour mixture, bits at a time. Mix until all combined.  Fold in 2 cups of the chippers and nuts. Dived the dough between the 2 pie plates and smooth the dough. Bake about 30 min**I had to bake mine 45 minutes**.  They need to be soft, yet firm to the touch.  Throw some foil over the top if you think they are getting too brown.  Cool completely.  Beat the whipping cream and powdered sugar until soft peaks form and add the chippers.  *I would mention that this is HEAVENLY*. Chill the cream until ready to serve.  Top the pie pieces with the cream and devour!  Enjoy~

Gingerbread Minis

I know, I know...pumpkin, apples and ginger stuff! It is Fall, I can't help it. These are great little snacks, breakfast or additions to ice cream.  I will be using this type of minis a lot! They are small but pack  huge flavor, don't let the size fool ya!

~Recipe~
This recipe made a little more than 4 dozen minis and you can make regular sized muffins out of this recipe.

1 cup dark brown sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg**My favorite spice for the Fall**
1 egg
1/2 cup molasses
1 cup buttermilk
1/2 cup melted butter

Heat oven to 350 and spray muffin tins.  **I use the Bakers spray now that has the added flour in it and it works wonders!** Combine the flour, sugar, soda, salt and spices in a bowl and set aside.  Mix the egg, molasses, buttermilk and butter.  Add the 2 together and stir together until mixed.  Fill muffin tins and bake for about 15 minutes. **I used a melon baller to fill the mini tins it was not messy at all** These do not overbake so you can fill them about 3/4 full. They slide right out of the tins and cool them on a wire rack...Pop in your mouth and enjoy~

Pumpkin Pie Cake

It was finally below 80 for a couple of days last week and I HAD to fill the house with the yummy smell of pumpkin.... Pie, cake, bread...it was wonderful! This cake is good.  I am not sure of the 'crust', but I will try it again!

~Recipe~

Yellow cake mix
1/2 cup melted butter
1 egg
1 29 ouncepumpkin
1 1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 t ginger
1/2 tssp cloves
4 eggs
2 cans of evaporated milk*12 ounce cans*

Mix the cake with melted butter for 30 seconds, add egg and mix until combined. Press the mix into a large greased jelly roll pan.  Combine the sugar and spices in a small bowl and set aside. Beat the 4 eggs for about 1 minute or until frothy. Add the sugar mixture and the pumpkin and mix well. Pour the canned milk in and mix, again. Pour the filling over the crust and be careful not to overfill.  I did nit use the entire filling in the cake.  I baked the left over  in custard dishes and had an additional dessert. Bake the cake for 1 hour at 350 degrees.  Serve with whipped cream or cool whip.  Brooklyn ate it for breakfast, too.  Enjoy~

Loaded Potatoes

This is a great side dish although I will make it creamier next time.  I  like the added depth of the Ranch. The kids gobbled it up!

~Recipe~
1 16 ounce sour cream container
2 cups cheddar cheese
3 ounces bacon bits
2 green onions sliced*I did not add these*
1 pkg Ranch dip mix
1 24 ounce bag of frozen hash browns

In a large bowl mix sour cream, cheese, bacon, onion and Ranch.  Throw in the potatoes and coat with the mixture.  spread in a greased 9x13 baking dish and bake at 350 degrees fo r40 minutes.  I added more cheese to the top and will add more sour cream in the mix next time! Enjoy~

Spaghetti with Italian Sausage and a Simple Red Sauce

Since we are HUGE Italian fans(and Tony is Sicilian) I love to try new pasta dishes! This was so simple and will make it again, although with more sausage since the kids picked it all out and gobbled it up!

~Recipe~
1-1/2 lbs sweet Italian sausage
1 pkg spaghetti, cooked, drained and set aside
1 -28 ounce can crushed tomatoes
2 Tbsp olive oil
1/2 tsp red pepper flakes
5 cloves of garlic, minced
1 tsp sugar
1/2 tsp kosher salt
1/4 cup  fresh basil, torn
Parmesan cheese

Broil the sausages for 5 minutes on each side or until done.  Cut sausage into bite size pieces and return to broiler, on a baking sheet, and broil for about 2 minutes or until done.
HEat olive oil in a skillet or pan over medium heat.  Add crushed red pepper and garlic and saute for 1 minute.  Stir in tomatoes, sugar and salt and cook until thickened, about 4-5 minutes. Add the sausage to the sauce, stir well.  Add pasta and mix, add basil and parmesan and serve! Ta-da! Easy! Enjoy~

Kabob Marinade

I am not a huge fan of kabobs but the kids are.  Last week I threw a new marinade together.  The veggies were AWESOME in this marinade. I put sausage, pineapple, red and green peppers, zucchini, onion, cherry tomatoes, yellow squash and mushrooms on the skewers, veggies only for me and they were good.  I will use this marinade again.  Easy and tasty! I don't have a photo of the marinade...oops.

~Marinade Recipe~
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbsp canola oil
1 Tbsp soy sauce*I used low sodium*
2 garlic cloves, minced
1/2 tsp fresh ginger root, minced

I combined these all in a bowl and whisked until all mixed and threw it in a ziplock and added the veggies I brushed everything when I was grilling*You could broil as well*  This had a great flavor and was really yummy! Enjoy~

Caramel Apple Bake

This is a versatile dish.  I made it for a dessert and Brooke told me it would be better as breakfast and she ate it for breakfast the next morning.  I would have to agree....it is lighter than a regular dessert and definitely not heavy. I would serve it with cream and heated in the morning.  For dessert we had vanilla ice cream. You can certainly play with it! It is kind of a crumble, as you are to turn it upside down for the caramel to be on top...ugly to look at but yummy for your tummy!

~Recipe~
1 1/2 Bisquick
2/3 c sugar
1/2 c milk
1 tsp vanilla
2 medium apples, peeled, cored and sliced thin
1 Tbsp lemon juice
3/4 c brown sugar
1 tsp cinnamon
1 c boiling water

Heat your oven to 350 degrees.

Whisk together the baking mix and sugar. Stir in milk and vanilla until just incorporated.  Spread into an UN greased square pan.  In another bowl toss the apples with the lemon juice and put the apples on top of the batter. In bowl #3 *yes, lotsa bowls used* mix the brown sugar and cinnamon then sprinkle evenly over the apples. Pour the boiling water over the apples.  Bake for 50-60 minutes until golden, bubbly and a tester comes out clean. When serving turn out the pieces so the carmel is on the top*This is where it gets messy*  Eat and Enjoy~

7UP Biscuits

I was tired of my regular biscuit recipe and I made these when Britt was home from Florida last week. They were a hit then and I have made them 2 times since.  I have found a winner! They are devoured before the kids sit down at the table. So easy and yummy!

~Recipe~
 2 c baking mix**Bisquick**
1/2 c sour cream
1/2 c 7up
3 Tbsp butter melted.

Dump the baking mix and sour cream in a bowl and stir.  Add the 7up and mix, it will be very sticky.  Make sure to add some Bisquick or flour on the working surface so it is easier to work with the stickiness. Shape the dough into a 9 in square and cut into 9 biscuits.  Pizza cutters work wonders on the dough! Pour 2 Tbsp melted butter in the bottom of a 9 inch baking pan to coat the pan. Bake at 450 degrees for 12 minutes.  Brush the rest of teh elted butter on to top and EAT!!! Enjoy~