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Archive for April, 2012

Chocolate Caramel Brownies

Do you love chocolate? Are you a self confessed chocoholic? Then you are going to love these bars!

I’ll admit that I don’t cater to the chocoholics that read this blog due to the fact I can’t have chocolate, or rather not to much. I did sneak a bite of these little babies though so I can report back that they are fantastic and rich!

These bars are simple and easy. The biggest pain was unwrapping the caramels although I heard they have a new invention and you don’t have to unwrap the caramels. I can’t wait to check for those next time I buy caramels. I had to use these up first! I brought the bars to work and I’m pretty sure I saw one of my co-workers walking out with three of them from the kitchen! These would be amazing with a scoop of ice cream too!

Chocolate Caramel Brownies
Chocolate Caramel Brownies

Ingredients
2/3 c. evaporated milk, divided (5 oz)
1 package caramels
3/4 c. butter, melted
1 box of German Chocolate Cake Mix
12 oz chocolate chips

1. Melt caramels with 1/3 c. evaporated milk on stove top. Set aside to cool.

2. Mix cake mix, 3/4 c. melted butter and 1/3 c. evaporated milk

3. Spread 1/2 of the cake mixture on the bottom of a greased 9×13 pan. Bake at 350 degrees for 6 minutes.

4. Take out of oven and pour chocolate chips and caramel mixture on top. Then top with remaining cake mixture. Bake for 15-18 minutes.

5. Remove and let set before serving. Make sure they cool completely or they are a mess! Stick them in the fridge or freezer if you get impatient!

Recipe from: What’s Cookin’ with the Johnstons

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Cinnamon Twists

I love a little treat for breakfast on the weekends. But I’m also not looking to slave in the kitchen for hours waiting for my treats!

Yes I love rolls and donuts but I’m not a big one to make them as it’s to time consuming and I always have five million other things running through my mind that I should be doing too!

These little Cinnamon Twists come together in a jiffy and they puff up and melt in your mouth. Super easy for a weekend treat for the family or if you really like your family a treat during the week!

Cinnamon Twists
Cinnamon Twists

Ingredients
1 box frozen puff pastry, thawed
Sugar
Cinnamon

1. Preheat oven to 400 degrees

2. Fold out the sheets of puff pastry. Combine the sugar & cinnamon to taste. Sprinkle the sugar & cinnamon over the puff pastry sheet.

3. Cut the pastry into strips of about 1 inch. Fold the strips in half and twist.

4. Place on baking sheet lined with paper. Bake until golden brown ~ about 15 minutes.

Recipe from: Nifty Thrifty Things

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Barbecue Cups

Here’s a simple, kid friendly and fast meal for supper on a busy weeknight!

I have you sold already don’t I? The last thing I want to do after work is come home and slave away over a hot stove. I’m guessing you are the same way aren’t you?

You can do a lot of different variations on these Barbecue Cups. I’d love to try a Taco Cup or a Sloppy Joe Cup or even a Pizza Cup!

I saw this recipe first on The Country Cook and I’m telling you if you haven’t went and checked out her blog you need to do it right now. She truly speaks to my heart and prepares all of my favorite dishes before I even know they are my favorite! Go show her some love!

Barbecue Cups
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Ingredients
1 lb ground beef
3/4 c. barbecue sauce
1 tbsp dry minced onion
1 (16.3 oz) Grand Biscuits
1 c. shredded cheddar cheese

1. Preheat oven to 400 degrees.

2. Spray muffin tin with nonstick cooking spray. Separate biscuits and place in muffin tins. I seperated a little off each top to get them to fill 12 muffin tins. Press dough up and along sides.

3. In a large pan, brown and crumble ground beef. When beef is done drain the grease off. Put ground beef back in the pan and add in BBQ sauce and dried minced onion. Stir well.

4. Divide meat mixture between muffin tins. Sprinkle each one with shredded cheddar cheese.

5. Bake for 10-12 minutes until biscuits are golden brown and cheese is melted.

Recipe from: The Country Cook

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It’s once again time for the Secret Recipe Club reveal day! For those of you that aren’t familiar with this little group, which is now a large group, every month we are assigned a blog and we get to pick a recipe from that blog, then try it out and write about it. We “reveal” what blog we were assigned and what recipe we picked on the same day. It’s a great way to find new blogs and try new recipes!

This time I was assigned Creative Kitchen. I saw these Deviled Egg Salad Sandwiches and I was instantly craving them. The funny thing is I didn’t really think I liked Egg Salad, but yet I couldn’t get them off my mind. I’m going to blame weird pregnancy cravings for this one. I’m glad I tried them out because they were great and I look forward to making them in the future!

Deviled Egg Salad Sandwiches
Ingredients
7 eggs, hard boiled & shelled
4 T mayo
2 tsp white vinegar
1/2 tsp dry mustard
Squirt yellow mustard
1/4 minced/grated sweet onion
Salt, pepper & paprika to taste
1. Separate yolks from whites. Place yolks in medium sized container. Mash them and add in mayo, vinegar, dry mustard, yellow mustard, sweet onion, salt, pepper and paprika.
2. Dice egg whites and place in a separate bowl. Mix with egg yolks and refrigerate.
3. Eat plain, on a bun or with crackers.

Recipe From: Creative Kitchen document.write(”);

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As soon as I saw this on Pinterest I knew I HAD to make it. There was no if, and or but about it. It was screaming at my from the page.

I set to work on this one Sunday afternoon as it takes a little bit of time, but don’t be scared! I was just whipping up the final touch, the frosting, when my brother called and wondered what I was up to. As soon as I said making some frosting he quickly replied he was on his way over.

He had just went out to eat with a friend and was to full to try out the cake, but I promised to send a few pieces home with him. The next day I received a text asking how many thousands of calories those bars had in them. I had to inform him it was a cake so it was probably something like three gazillion.

He also informed me it was the best cake and that it tasted like I just had made it because it was so moist, but I hadn’t! It’s always nice to hear great things about your cooking or baking so he knew he was buttering me up, but I enjoyed it anyways!

Gooey Cinnamon Carrot Poke Cake
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Ingredients

Cake
2 c. all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3 large eggs
3/4 c. buttermilk
3/4 c. vegetable oil
1 tsp vanilla extract
1 1/4 c. plus 2 Tbsp sugar
2 c. peeled and grated carrots (2-3 large carrots
1 1/2 c. sweetened flaked coconut
1 (8 oz) can crushed pineapple (do not drain)
1 c. chopped pecans

Buttermilk Glaze
1 c. sugar
1/2 c. buttermilk
1/2 c. butter
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla extract

Cinnamon Cream Cheese Frosting
6 oz cream cheese, softened
1/4 c. butter, softened
1 Tbsp brown sugar
1/2 tsp ground cinnamon
3/4 tsp vanilla extract
2 c. powdered sugar

1. Heat oven to 350 degrees F. Spray 13×9 in pan with non-stick cooking spray. Set aside.
2. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.

3. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.

4. While the cake is baking prepare the glaze. Add sugar, buttermilk, butter, corn syrup and baking soda to medium sized saucepan over medium eat. Vigorously stir mixture for about 8 minutes. The glaze with turn a light amber color. Remove from heat and stir in vanilla extract. Set aside until ready to use.

5. When the cake comes out of the oven, immediately poke holes in cake. I used the back of a wooden spoon. Pour the buttermilk glaze evenly over the top of the hot cake. Let cake cool completely.

6. For the frosting mix together cream cheese and butter until light and fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Spread evenly over cooled cake.

Recipe adapted from: Life’s Simple Measures

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Macaroni Salad

The hubby has requested this salad since were were married I think. I had some leftover ham in the fridge so I decided to attempt this recipe. It really wasn’t an “attempt” as it’s a pretty simple recipe, but this was round two on it!

The first time I made this I didn’t have his mother’s recipe and he just didn’t think it tasted right so after that I learned, always get the original! I bugged his sister and she delivered so I had the actual recipe this time.

I’m proud to say his whole face lit up when he saw that I had made this salad. This salad must be his favorite because he even remembers his mom made it for graduation! He then quickly dished himself an entire bowl and snuck off to the basement to watch his “shows” and enjoy the salad.

This would be perfect for all your summer grilling and time at the lake!

Macaroni Salad
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Ingredients
16 oz shell macaroni (boiled with 1 Tbsp oil)
1/2 tsp celery salt
1 tsp onion salt
1 pt salad dressing
3/4 tsp mustard
1/4 tsp seasoning salt
8 oz cheddar cheese, grated
1 pkg frozen peas, rinsed with warm water
Diced ham

1. Boil shell macaroni according to directions. Drain, rinse with cold water and set aside.

2. Mix together celery salt, onion salt, salad dressing, mustard, seasoning salt in large bowl. Add noodles, cheddar cheese, peas and ham. Mix well. Chill until serving.

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Soft Chocolate Chip Cookies

For Christmas my nephew request chocolate chip cookies for part of his present. I figured with so many goodies around at Christmas time I’d save it for another time and put an “IOU” in his Christmas present. Well finally four months later I’m delivering on my present!

I’ve been looking for a chocolate chip cookie that stayed soft and I think I finally found it! This little bugger is so soft and it reminds me a little of the “Soft Batch” chocolate chip cookies. Once I knew this recipe was going to turn out I loaded a plate up my nephew and sent him a picture message asking if I should share with him. He of course, replied with a YES!

His dad happened to be over and I told him I’d send them home with his dad. His quick reply was, “No I’ll come over and get them because I’m going to a friends house by your house.” He then informed me that he didn’t think they would make it home if he gave them to his dad! Don’t worry his dad got a full belly worth of cookies also!



Soft Chocolate Chip Cookies
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Ingredients
2 1/4 c. flour
1 tsp baking soda
3/4 brown sugar, packed
1/2 c. butter, softened
1/2 c. shortening
1/4 c. sugar
1 (4 oz) package instant vanilla pudding
1 tsp vanilla extract
1/8 tsp almond extract
2 eggs, beaten
2 c. chocolate chips

1. Preheat oven to 350 degrees

2. Combine flour and baking soda. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla and almond extract. Mix until well blended.

3. Add eggs and mix well. Beat in the flour mixture. Stir in chocolate chips.

4. Drop by teaspoonfuls onto parchment lined baking sheet. Bake 10-12 minutes. Cool for 2 minutes on pan and then remove to cooling rack.

Recipe from: Food.com

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