Rootbeer and Chocolate

I think I will be serving these Monday.   HERE is the recipe.  I found this really fun blog that I will be checking out more often.  How sweet it is.

Root Beer Floats
serves 2
2 cups vanilla ice cream
2 bottles of root beer
Scoop equal amounts of ice cream into two glasses. Top with a bit of hot fudge, then pour in root beer. Drizzle a little more hot fudge over top. Devour. Die. Go to heaven.

Homemade Hot Fudge
1 cup sugar
1 cup cocoa
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla extract
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Serve immediately if you would like a thinner sauce, or let it sit at room temperature for an hour to thicken. Store in the refrigerator.

Purse Tutorial

Found this cute purse HERE.  My girls are wanting a purse. 

Brownies...

Well I found a yummy website that really is awesome.  Finecooking.com  I think.  Here is the brownie recipe I tried tonight and it really turned out yummy. 

I doubled it and put it in a 9x13 pan.

6 oz unsalted butter, cut into 6 pieces
2 oz (2/3c.)  cocoa
1 2/3 c. sugar
1/4 tsp salt
2 large eggs
1 tsp vanilla
1 c. flour
4 oz chopped chocolate (3/4 c.)
2 oz (1/2c.) nuts

350'- butter a 8" pyrex pan

Melt butter in pan.  Take off heat and add cocoa, wisk til smooth.  Add the sugar and salt, wisk til smooth.  Add 1 egg and wisk just til blended.  Add vanilla and other egg and wisk just til blended.  Sprinkle flour on top of mixture and stir with a rubber spatula just til blended.  Add chocolate and fold in.  Scrape into pan.  Sprinkle nuts on top. 

Bake 33-38 minutes. 
Transfer to cool rack and let cool completely. 

Makes 12 brownies. 

Without frosting they are worth 8 weight watcher points, with frosting they are 10 points. 

I left out the nuts and for the chocolate I added 1 3/4 c milk chocolate chips. 

This recipe gets an A in my mind.

Light and Dark Yummy Bars

I too love things made from cake mixes.  These kind of reminded me of a hello dolly.  These look kid friendly also.  Found the recipe HERE

Faux Burger...

I found this idea HERE.  Oh how I could bite into one of these right now.  We will be making these this summer. 

Ruffle skirt

I found this really cute skirt tutorial.  I am having more time to sew.  This one will be fun.

HERE

sundress...

I am needing a project.  I don't want to forget where I saw this cute sundress.

HERE is the pattern

Pico De Gallo & Guacamole

Thanks Ree for posting this recipe HERE.

■FOR THE PICO DE GALLO:

■5 whole Plum (roma) Tomatoes
■½ whole Large (or 1 Small) Onion
■3 whole Jalapeno Peppers
■Cilantro
■Lime Juice
■Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

■FOR THE GUACAMOLE:

■3 whole Avocados
■Pico De Gallo
■Lime Juice
■Salt To Taste

Guacamole:

Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

Mexican Layered Dip

Thanks Ree for posting this yumminess Here

This has such a fun twist on it with the beans, and different cheese.  I love it. 

Ingredients


■1 can Refried Beans
■Tabasco Sauce, To Taste
■1 can Diced Green Chilies
■Ground Cumin, to taste
■¾ cups Grated Sharp Cheddar Cheese
■1 cup Sour Cream
■1 cup Guacamole
■¾ cups Monterey Jack Cheese
■1 can Black Olives
■1 cup Pico De Gallo

Preparation Instructions

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.
Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

Enjoy!

Garlic Bread Seasoning

Garlic Bread Seasoning


1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Well, don't shake until you've put the lid on, but I assume most of you are smart enough to figure that out! :)
Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Cheesy Garlic Bread Swirls

Cheesy Garlic Bread Swirls
Recipe by Our Best Bites

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey. 

Put a cookie sheet under pans so the butter doesn't drip out and cause smoke everywhere.

Triple Layer Oreo/Peanut Butter Snickers Bars

Thanks to Cookies and Cups for this yummy recipe:  You can find the original recipe Here. 
I revised mine just a bit.  I have had some peanut butter snickers sitting around and have been dying to make something with them, so incorporated them into these bars. Plus I hate trying to melt white chocolate, so I used milk chocolate on top, but you are more than welcome to use white chocolate on top.

Triple Chocolate Oreo/Peanut Butter Snicker Bars


1 16.6 pkg of Oreo cookies
1 stick (1/2 cup) butter, melted
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
3 or 4 peanut butter snickers, chopped

1/2 cup mini chocolate chips
1 cup milk chocolate chips, melted

Preheat the oven to 325°
Line a 9 x 13 pan with foil (shiny side down) and spray with non-stick spray.
Set aside 8 Oreo cookies.
Crush the remaining Oreos with either your food processor or in a ziplock bag with a rolling pin.
When the Oreos are crushed transfer them into a medium bowl and add you salt and melted butter, stirring to combine.  Press your Oreo mixture into your prepared pan.
Chop your remaining 8 Oreos into coarse pieces and set aside.
In a double boiler (a bowl fitted over a pan of boiling water) add your sweetened condensed milk, the semi-sweet chips, the milk chips and the vanilla. Stir until all melty.
(OR you could do this in the microwave, stirring every 30 seconds until melted)
Remove from heat
Pour your melted chocolate mixture over the Oreo crust.
Sprinkle the mini chocolate chips, the Oreo cookies chunks and the snickers over the top of the filling.
Press down gently into the chocolate topping.
Bake for 20-22 minutes in preheated oven.
Cool pan on a wire rack for approx 1 hour.
Melt the white chocolate chips
Drizzle the white chocolate over the top of the bars.
Chill in refrigerator until completely cooled, an hour or two.
Make sure they are completely cooled, otherwise they are a bit mushy...still delicious, but hard to cut.
When ready to serve, using the foil remove from the pan and cut into squares

Chicken Milano

CHICKEN MILANO LIKE JOHNNY CARINOS

FOR THE FETTUCCINE ALFREDO:

1 lb dried fettuccine (cooked according to package, don't forget a handful of kosher salt in the water)
5 1/2 tbsp butter
2 cups heavy (whipping) cream
1 1/2 cups parmesan cheese
2 healthy pinches of fresh ground nutmeg
salt and pepper, to taste (I didn't add any)
(I added 1/2 c. gorganzola cheese-it is like a blue cheese-to mine, and I just added my cheese to my cream and let it all get bubbly and thick.)

Melt the butter in a large skillet, whisk in cream and nutmeg, bring to just simmering then turn heat down just to keep warm.
When pasta is done, (don't pour out pasta water) use a pasta fork and add pasta to cream sauce. Add Parmesan cheese and stir till well combined. keep warm (you may need to spoon a little pasta water in to thin the sauce when plating).

FOR THE CHICKEN:
8 THIN chicken breast halves (you can get the "special thin" at wal mart)
salt and pepper and meat tenderizer
fresh basil leaves(I can't get these in my area so I used a tube of basil blend from the produce section of my local grocery store)
thin sliced black forest ham
smoked provolone cheese slices
butter and olive oil, equal parts to saute the chicken.
Season your chicken with the salt pepper and tenderizer (leave off if your worried about msg). You can do this right before you cook or a few hours before and let the seasoning really work on the chicken. I season early in the day and cover and put in fridge and then bring to room temp before I cook it.

Heat butter and olive oil in a large skillet and cook your chicken in batches till golden brown and cooked through (don't overcook!) Transfer chicken to baking sheet, top each chicken with a basil leaf (or brush with the basil blend (I prefer this) then top with a slice of ham and a slice of cheese and run under the broiler till the cheese melts,
Serve over pasta.

Snickerdoodles

Thanks to Cookies and Cups for another great recipe. 

Brad asked the other day if I had any recipes for snickerdoodles.  I think he knew that would spark my passion of recipe collection.  I will be making these for him this weekend.

Ingredients


•1/2 cup butter, softened
•1 cup granulated sugar
•1/4 teaspoon baking soda
•1/4 teaspoon cream of tartar
•1 egg
•1/2 teaspoon vanilla
•1 1/2 cups all-purpose flour
•2 tablespoons sugar
•1 teaspoon ground cinnamon

Directions
1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
2. In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
3. Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

Peanut Butter Snickers Brownies, topped with pb/choc frosting

Thanks to Cookies and Cups for sharing this divine recipe
Peanut Butter Snickers Brownies topped with Chocolate and Peanut Butter Swirled Frosting
(will make approx 10 brownie cups)

For brownies:
1 cup sugar
2 eggs
2 t. vanilla
1/2 cup melted butter
1/2 cup cocoa powder
2/3 cup flour
1/4 t. baking powder
1/4 t. salt

Peanut Butter Frosting:
1/2 stick butter, room temp.
1/2 cup creamy peanut butter
2 1/2 - 3 cups sifted powdered sugar
3 T. milk
Chocolate Frosting:
1/2 stick butter, room temp.
1/4 cup cocoa powder
2 1/2 - 3 cups sifted powdered sugar
1/2 t. vanilla
1/4 cup milk

Preheat to 350
Spray muffin pan with cooking spray, set aside.
In a large bowl stir together eggs, vanilla and sugar.
Stir in melted butter.
Sift in cocoa powder, flour, baking powder and salt.
In each muffin tin add 1/4 cup brownie batter.
Press unwrapped Snickers square into each cup
Spreading across the top with a spoon.

Bake for 15-17 minutes until edges are set and center is not jiggly.
Remove pan from oven and set on a wire cooling rack.
Let the brownie cups cool for at least 30 minutes IN the pan.
When the brownies are cool, use a butter knife to release the edges and flip pan over onto cooling rack.
Carefully flip the brownies over and let them cool completely before frosting.
The brownies will look like they have sunk in the middle making the perfect little dent for frosting.
While the brownies are cooling make your frosting:

For peanut butter frosting, using a medium sized mixing bowl cream together butter and peanut butter with hand mixer. Slowly add in sifted powdered sugar and then milk. Beat until smooth.
You can add more milk or sugar depending on the consistency you prefer.
For chocolate frosting using a medium sized mixing bowl beat butter with hand mixer until smooth. Slowly add in sifted powdered sugar and cocoa powder. Then add milk and vanilla. Beat until smooth.
You can add more milk or sugar depending on the consistency you prefer.

Fit your piping bag with your tip. (I used a Wilton 1M tip)
For ease, place your piping bag in a glass and fold over the edges so you can fill the bag without holding it.
Spread the peanut butter frosting on one side of the bag ...and the chocolate on the other.

Try to get about 1 cup of each frosting (totaling 2 cups) in your bag.
To get the swirled effect it's best not to refill you bag.
Squeeze out the first bit of the frosting until the two flavors are combined
Then pipe on to cooled brownies.
Here's how they look on the inside...

Thanks to Cookies and Cups for sharing.

Swiss Meringue Buttercream

adapted from Martha Stewart

5 large egg whites

1 1/4 cup sugar

1 pound (4 sticks) butter, cut into tablespoons, room temperature..I used salted butter, just a personal preference

2 teaspoons pure vanilla extract (I used vanilla bean paste)

Combine egg whites and sugar into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly by hand until the mixture is sugar has dissolved. First it will look like this...

and then when it is done, like this...

(the mixture should feel completely smooth when rubbed between your fingertips, no grainy sugar), approx 2 minutes.

Put mixing bowl on mixer and using the whisk attachment start mixing. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes.

Now add your butter, 2 tablespoons at a time.

Beating on medium until each addition of butter is added.

Now add your vanilla. (I used Vanilla Bean Paste that I bought at Homegoods of all places!)

Remove the whisk attachment and replace it with your paddle attachment.

Mix with paddle for 2 minutes on low speed working out the air bubbles.

Makes enough frosting to cover and fill 1 8" layer cake.
Store airtight in fridge, for, according to Martha, 3 days.

Pencil Valentines

These are so stinkin cute.  Thanks to Cookies and Cups for sharing.  They are mentos and hershey kisses.  SO fun.

Samoa Popcorn

It's buttery popcorn coated in yummy caramel with toasted coconut and Samoa cookies throughout topped with a chocolate drizzle.

thanks http://cookiesandcups.blogspot.com/ for sharing the recipe. 

I have seen mock samoa cookies at Family Dollar before.

My favorite girl scout cookie is definitely the samoas.  No one else in my family likes them.  They all take after their dad and like the thin mint cookies.  So this recipe will definitely be for a girls night out or sisters movie night.

Samoa Popcorn or German Chocolate Popcorn..you make the call :)
2 bags of Light microwave popcorn popped with the unpopped kernels removed.
2 c. light brown sugar
1/2 cup light corn syrup
12 tablespoon butter, cubed
4 Tablespoons water
1 teaspoon baking soda
2 teaspoons vanilla
2 cups sweetened coconut flakes
4 oz semi-sweet chocolate
1 package Samoa Cookies (optional)
After your popcorn is popped according to the package instructions set it aside in a large bowl.
Put coconut in cold skillet and heat to medium low.
It will take 10-15 minutes or so for it to toast up, but please watch it carefully because once it starts to brown it will go fast.
Once it is a light golden color remove from heat and set aside.
Now, if you are adding the Samoas, chop your cookies into small bit-sized pieces.
Set aside.
On your counter or a nearby table line a few sheets of wax paper so you can spread you popcorn onto it when mixing the caramel. You don't have to do this, but it makes it easier.
To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.
Whisk ingredients to together and bring to a boil.
Preheat your oven to 200°
Boil without stirring for approx 5 minutes until candy thermometer reads 250°. If you don't have a candy thermometer, 5 minutes is just about the right amount of time, don't worry too much.
Remove from heat and immediately whisk in your baking soda and vanilla.
Now watch as your caramel does all sorts of sciencey things...gets lighter and bubbles/foams up a bit.
It's cool!
Pour your caramel over your popcorn and stir until it's all coated.
Now pour you popcorn on you waxed paper and sprinkle your toasted coconut on top of popcorn evenly.
Leave your wax paper out, you will need it again!
In a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.
Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.
Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time.
Drizzle your melted chocolate on top of cookies and popcorn. Let the chocolate set and break apart.
Store in airtight container for 3-4 days.

Peppermint Cupcakes

Thanks to http://www.glorioustreats.blogspot.com/   for sharing this recipe
Perfect Chocolate Cupcakes
(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
~ Directions ~
*Line muffin tin with paper liners. Heat oven to 350*F.
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
*Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
*Stir in boiling water (the batter will be thin, don't worry, this is right).
*Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
*Bake cupcakes for approximately 22-24 minutes.
*Cool completely on wire rack before frosting.

Peppermint Cream Cheese Frosting
1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
4 cups powdered confectioners sugar
1 teaspoon pure peppermint extract
1/2 teaspoons pure vanilla extract
1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

~ Directions ~
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Add vanilla and peppermint extracts
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.

Top cupcakes with some crushed candy canes (they will "melt" after a bit, so they need to be served right away) or a small piece of peppermint bark (I used a little peppermint Andes candy).

Game Board Art...

I am so in love with this idea. I had to post it so I would remember it. Go here to find out how she made her game boards into art and hangs the parts on the back . Take it down, play, hang it back on the wall when done.

Supplies:


1” x 4” wood boards (I used poplar but you could use anything)
game board of your choice
spray paint
table saw
miter saw
Sticky back hooks
Finishing nails
Hammer or a nail gun
1. Pick out your game board of choice. Measure the length and width of your boards and add an inch. Example… If your board measures 21” x 15” you will cut two boards 22” x 1 1/2” and two boards measuring 16” x 1 1/2”. I used Cranium, Monopoly, Chutes & Ladders, and Candyland.
2. Purchase 1” x 4” boards from Home Depot or another home center. Set your table saw to rip them to 1 1/2” in width (you measure from the fence to the inside of the blade). You will get two equal pieces and a little scrap left over. I recommend doing it that way rather than trying to cut them in half exactly. It doesn’t work too well.

3. Next we are going to create a dado. That is fancy schmancy carpenter terminology for cutting into the board so that your game board will fit inside. What you do is set your fence at 3/8” inch from the edge of the blade. Lower the blade 1/4” above the table. The blade is thick enough that when you create the dado it will fit your board perfectly inside.
4. Using a miter saw cut your pieces to the correct size mitering the corners at a 45 degree angle. You could also use a hand saw and miter box if you don’t have a powered miter saw.

5. Spray paint your boards. I used Canyon Black by Rustoleum.

6. Slides the boards in place and with some finishing nails tack it in place. You can patch the nail holes if you want and touch up paint them.

7. Now take some sticky back hooks and tack them on the back of the game board. Using a hole punch and some ziploc bags hang them on the back of your board.

Spring Rolls...

Picture borrowed from Little Birdie Secrets

I decided that not much can get done around my house on the days I am babysitting. I try and keep the toys and kids to the downstairs and so I am kind of confined to a few rooms. I can't leave them alone for very long or things turn ugly real fast. The kids take naps upstairs where it is quiet, so I don't come upstairs very often during those hours. Today I have decided to take advantage of some time in the kitchen. I am gong to try and use that time to do some power cooking and maybe get some meals done for my freezer. Today I tried some yummy spring rolls (egg rolls). This was my first time making them, and they are yummy. I am not sure how my kids will do in eating them, but we'll try it. I found the recipe and how to on this blog Little Birdie Secrets. One batch made about 20 rolls, and I froze them individually and then put them in bags. I had to test one out and they were so yummy.

p.s. I found the egg roll wrappers in the section by the fresh produce by the tofu and mushroom cooler at Winco.

Christmas Tree Clippie

Here is a pattern for this adorable clippie.  So festive.  I love their website.

Zoo Clippies..

These are so stinkin' cute.  I found them on http://www.tatortotsandjello.blogspot.com/ 

Pizza Dough..

I remember quite a few years ago that my sister Amylee would make the best pizza dough.  She still does.  She gave me the recipe and I tried it thinking, oh what a piece of cake.  But to my surprise, it didn't turn out.  I tried and tried and tried again.  I just couldn't get it.  Finally after lots of practice, it started to work for me.  I don't know what changed.  I think it was that I got a feel for what the dough should feel like and how much flour to add to it.  I use this recipe for a couple different things: breadstix, pizza dough, pigs in a blanket.

1 TBS yeast
1 TBS sugar
1 cup water, (hotter then warm, but not too hot- I remember my mom telling me when I was young that the water should feel like what you would give a baby a bath in.  Use your inside wrist to test the temp. It shouldn't have a burn to it.)
2 TBS oil
1 tsp salt
2-2 1/2 cups flour
optional- add fresh garlic, or garlic salt to dough for a funner twist.  If I add fresh garlic, leave the salt how it is.  If you want to add garlic salt, I add 1/2 tsp regular salt and 1/2 garlic salt.

Put yeast, sugar in bowl.  Add warm water over it.  Stir just to get it all wet, let stand for about 5 minutes to get the yeast nice and bubbly. 
Add the oil, stir.  Add 1 cup flour, stir.  Then add salt. stir.  Finishing adding flour 1/2 cup at a time so that you don't add too much.  Once a workable dough, knead on table for about 5 minutes.  I like to mix it by hand so I can feel how soft my dough is and how much flour I need to add, but you could do this in a mixer with a bread hook.  I like to let it rise for at least 10 minutes.  45 minutes actually makes it a really soft dough if I think about it in advance.  But it is still pretty soft after just about 10 minutes. 

If making breadsticks, I like to let it rise for a bit, then shape into sticks, then brush with melted butter and salt, and let rise again til fluffy.

I cook my pizza at 425, for around 10 minutes.  Same for the breadsticks. 

Almond Milk Soda...

I have been on the hcg diet and have found some recipes I really like.  I should have been putting them on here, but I will start that now.  I am on phase 3, and have introduced some new foods to my diet.  Almond Milk being one of them.  So I made me a soda for a little treat.
This is a throw it together recipe, no exacts, just keep track of calories. 

Sparkling water-about a cup
almond milk-I used about 2/3 cup= 60 calories
lemon flavored stevia

I threw it in the blender for a quick second.  The milk and sparkling water don't incorporate with each other very well.  I serve it over ice.  It reminds me of the days I used to mix hazelnut creamer with my soda.

Rolled out Sugar Cookies

Sugar Cookies

1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt. A very important note: It's important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don't need to add extra flour to roll it out. If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

*I tried these the other night.  I could have just eaten the dough.  Yummy dough.  I over cooked them.  They don't look like they are cooking so don't let that scare you.  I would stick around the 8-10 minute time for baking.  Also, I just threw the dough in the fridge and then tried to roll it out.  It worked, but was a little bit crumbly, but I took a water squirt bottle and sprayed the dough just a tad to get it to stick together.  Next time I will be rolling it out before putting it in the fridge then I don't have to worry about it.  I really like how it holds it shape.  They don't really expand when cooking so the detailed cookie cutters would be awesome for this dough.

streusel-topped blueberry muffins

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping

1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Tortellini Sausage Soup

http://www.ourbestbites.com/   offered this recipe.  I tried it already and my kids really liked it.  It was a nice change. 

Tortellini Sausage Soup
3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider (don't leave this out! I did once and it wasn't the same...)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that's two tablespoons)

Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.  Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Baked Oatmeal...

Here is where I found this recipe.  I love their website  http://www.ourbestbites.com/  My kids love oatmeal.  This would make it nice to put it together and then get ready for the day while it is baking.  I have yet to get them to like raisins, but I might could shred some apples really small.  I think it is a texture thing.  My kids got their dad's taste buds, dangit. 

 Baked Oatmeal


Recipe adapted from http://www.allrecipes.com/

3 c. oats (not quick-cooking)
3/4 c. brown sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
3/4 c. Craisins, raisins, dried cherries, or other dried fruit
1 c. milk
1/2 c. butter, melted (you can substitute applesauce for 1/4 c. of the butter if you want)
2 tsp. vanilla
2 eggs
Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and Craisins. In a smaller bowl, mis together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and whisk to combine. Pour into a deep 9" pie plate or an 8x8" or 9x9" baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.


Maybe serve it up with some bacon and orange juice.  Divine. 

Favorite waffle recipe

This is the waffle recipe I have used for a while. I try new things bit the hubby doesnt like when I do that.
I got it from my mom, but not sure where she got it from.

Makes 6 waffles in my iron.

1 3/4 c flour

3 tsp baking powder
1/4 tsp salt

2 beaten egg yolks

1 1/4 c milk

1/2 c oil

2 egg whites beaten

I like to get my egg whites beating while I put the wet ingrediets in one bowl, the dry in another. Add the wet to the dry, mix til combined. Will be a bit lumpy. Then fold in egg whites. Easy peasy.

I love the flavor of buttermilk in my breakfast goodies, and I dont always have it on hand, so I add a Tbs of lemon juice to the milk and let it sit for a minute.

I took fresh strawberries and cut them up. Squished them a bit with my hands to get them juicy. I had some fresh frozen raspberries thawed out so I added them and put some sugar in them. Not sure how much, maybe 1/4 c. Taste and you will know if you need more.
My biggest pet peeve about waffles or pancakes is how they get soggy when they sit on the plate waiting to be eatin. So I put my rack on a bowl and that seems to keep them from sweating and getting soggy.

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Red Velvet Whoopie Pies...

I found this recipe at http://www.bettycrocker.com/  

I have a red velvet cake mix, so I will just add the chocolate pudding and not the red food coloring.

Cookies
1 box Betty Crocker® SuperMoist® Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix

Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Topping
1/2 cup fresh blueberries
1/2 cup fresh raspberries

1.Heat oven to 350° F. Line cookie sheets with parchment paper or lightly spray with cooking spray.

2.In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.

3.Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4.In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.

Fudge Ecstasies

Found this recipe Here.  Man I just love their recipes.
Fudge Ecstasies


(recipe found in BH&G 100 Best Cookies Holiday Collecion '10)

1 c. semisweet chocolate chips
2 oz. unsweetened chocolate, chopped
2 tbsp. butter
2 eggs
2/3 c. sugar
1/4 c. flour
1 tsp. vanilla
1/4 tsp. baking powder

*BruCrew additions*
1 c. white chocolate chips
1-2 c. chopped mini pb cups

Preheat the oven to 350*. In a med. saucepan combine the chocolate chips and unsweetened chocolate, and the butter. Cook and stir over low heat until melted. Remove from heat. Add the eggs, sugar, flour, vanilla, and baking powder. Stir with a spoon until combined. Stir in the white chocolate chips and the mini pb cups. Drop dough by rounded teaspoons on baking sheet. Bake 8-10 minutes or until the edges are firm. Let cool on sheets for 2 minutes then remove to wax paper to cool all the way. Store at room temperature in an airtight container. Keep the layer separated with wax paper. You can also freeze them to keep the temptation out of sight

Peanut Butter Caramel Shorties

This recipe was on Ucreate and the blogger http://www.insidebrucrewlife.blogspot.com/  featured the recipe. 

Ingredients:

shortbread cookies:

1 stick butter, softened

2 tbsp. sugar

1 c. flour

Preheat your oven to 350* Cream the butter and sugar until creamy. Beat in the flour. Roll dough into little balls. Place on a baking sheet at least 2 inches apart. Bake 13 minutes. As soon as they come out of the oven, flatten slightly. Don't smash too much or the cookie will crumble apart. Let cool.

peanut butter buckeyes:

1/2 c. peanut butter
3 tbsp. butter, softened
1 c. powdered sugar

1/4 tsp. vanilla

pinch of salt

Cream butter and peanut butter. Add the vanilla and salt and cream again. Gradually add sugar. Shape into small balls.

Now for the secret ingredient in these:

caramel Kisses:

Cut the top off the kisses...you don't want the point so poke out of the cookies. Take a peanut butter ball and smush it around the kiss. Place that pb ball on top of the shortbread cookie.

Now heat some chocolate in the microwave until melted and dip the cookies very carefully. I found the easiest way was to set the cookie in the chocolate and spoon chocolate over the top.Then use a fork to lift it out gently. Tap the fork on the edge, but be careful not to let the candy slide off. Let set and then enjoy.

Oreo Trifle Cupcakes..

For Livee's birthday this last weekend, I made these.  I altered them just a smidge, but they were so yummy.  I found the recipe HERE on this really yummy website.

                                                                                                                     
Take 1/2 pkg of oreos, and 4 oz of soft cream cheese.  Mix together really well.  Roll into 1" balls and put i the refrigerator.  Take the other half of oreos and put half of the cookie in the bottom of your cupcake liners.  I used the extra cookies and mixed them into the cake batter and added.  I used a second package and added some crushed cookies to the frosting also.  And topped it with half of an oreo.  
 My version are the blue ones.  Livee wanted blue everything, so I added blue food coloring to the batter and frosting. 

For cake I put the cake mix in a bowl and let the mixer mix the cookie crumbs and dry mix.  Then I added the wet ingredients.  Put about 1/3 of batter in liner, over oreo.  Put one oreo trufle ball in middle, then add more batter over top.  Cook according to instructions.

The gal on the website actually melted some chocolate frosting and dipped her cupcakes in chocolate. 

 

Triple Layer Brownies

Found this on http://brownpaper--packages.blogspot.com/   She found it in a magazine.  Her Blog tells where.  Oooy, goooey, yumminess..

Makes 24
Layered brownie
1/2 cup unsalted butter
6 oz unsweetened chocolate
2 c. sugar
4 large eggs
1/8 tsp salt
1 c flour
1 tsp vanilla

Frosting
1/2 c unsalted butter
2 c powder sugar
1/4 c cream
2 tsp vanilla

Glaze
3 TBS unsalted butter
4 oz unsweetened chocolate

Heat the oven to 300'.  Butter a 9"x13" pan and line with parchment or wax paper on the bottom.  Melt the stick of butter and the chocolate in a small pan or over a double broiler.  Remove from heat.  While mixture cools, beat together sugar,eggs and salt for 8 minutes.  Fold in the chocolate mixture, then the flour and vanilla.  Pour batter into prepared pan and bake until mixture pulls away from the sides of the pan, about 30 minutes.  Cool thoroughly about 1 to 1 1/2 hours. 

Frosting:
After the brownies have cooled, melt the butter over medium low heat until it is medium brown, about 25 minutes.  Remove from heat and add in powder sugar, cream and vanilla.  Frost the brownies with this while it is still warm. Cool to room temperature, about 15 minutes.  

Glaze:
While the Frosting cools, melt the butter and chocolate in a small pan, or over double broiler.  Pour over the white icing (Pour on and then tilt the pan back and forth until it coats the white frosting.)  After glaze has hardened, cut into squares (this is done easier if at room temperature).  Chill brownies thoroughly.  Much better cold.

Sourdough Starter

http://www.cheftessbakeresse.blogspot.com/  Shared this recipe

Take 2 c flour
2 c. water
and let stand uncovered (or use a cheesecloth to cover to keep bugs away) and out of a draft for severeal days until it bubbles (sometimes a week).  Do not use a metal container.  The acid reacts to the metal and its really scary.  Stir it a couple of times a day when you think about it.

How to "set a sponge", or also referred to as a "start" for a recipe:
12 hours before planning to mix a recipe, mix 1/2 cup starter, 2 cups flour, 2 cups water (she uses grape Juice).  Cover bowl (important non metal) with cheesecloth.  Just before mixing the recipe, take 1 cup of batter to replenish the starter in your crock for the next batch.  Use the balance in your recipe. 

Keep sourdough starter in plastic or glass, as it will have a nasty reaction.  Stir with Clean untensils.  Keep lose cover.  Sourdough starter may be kept in the fridge for several weeks and fed periodically (give it 1 c. water, 1 c. flour).  Take it out for a date, feed it, warm it up for a day or so, and then put it back in the fridge.

Sourdough Carrot Cake with Warm Cream Cheese Lemon Sauce

http://www.cheftessbakeresse.blogspot.com/  is where I got this recipe.  They first posted it as a cake and then came up with the cupcake idea.  It makes me hungry just looking at it.  Too bad my kids don't like carrot cake. 

1 1/2 c. vegetable oil
2 c sugar
1 c. sourdough starter (sourdough recipe HERE)

3 eggs

1 (20-oz) can crushed pineapple, drained

2 c. shredded carrots

1/2 c. chopped nuts

1/2 c shredded coconut
2 tsp vanilla extract
2 1/2 c flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon

Mix together oil and sugar.  Add starter and eggs, one at a time, beating well after each.  Fold in pineapple, carrots, nuts, coconut and vanilla.  Sift together flour, salt, soda, and cinnamon, add to the starter mix and blend well.  Pour batter into greased and floured 9"x13" pan.  Bake at 350' for 45-50 minutes or til toothpick comes out clean.  Cool and frost with Cream Cheese frosting..

Chef Tess' Cream Cheese Lemon Sauce

1/2 c sugar

1 c water

2 TBS cornstarch

1/4 c cream cheese, softned
2 TBS lemon juice (fresh)
1 tsp lemon zest (micro grated)
fresh grated nutmeg

Mix sugar and cornstarch in a med sauce pan.  Add water gradually, stirring constantly.  Bring to a boil and cook 5 minutes. Add cream cheese, lemon juice, zest and a little nutmeg.  Remove from heat.  Stir until cream cheese has melted and combined completely with sauve.  Serve warm over carrot cake.


So the cupcakes are made using the Carrot Cake recipe except for the frosting is a combination of the cream cheese frosting with a 1/2 tsp rum and 2 tsp orange zest, topped with coconut and a cherry.