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Sunday, April 17, 2016

Fruit Dip

This is one of the easiest recipes that you will find, and it is a crowd pleaser every time. My mom has been making this for years, and I always love it when we have it.  It's light and fluffy and pairs great with almost any fruit you would serve on a fruit tray.



1 Container Coolwhip
1 Flavored Yogurt (I like raspberry)

Mix the yogurt together with the coolwhip and serve with fresh fruit.

Friday, April 15, 2016

Spudnuts


My mom use to make these on Halloween, I can still remember helping her as a child.  They were a favorite for sure.  There is nothing like a homemade warm doughnut.



Spudnuts:
1/2 C Shortening
1/2 C. Potato Water
1 1/2 C. Scalded Milk
1 C. Potatoes Mashed
1/2 C. Sugar
1 tsp. Salt
6-7 C. flour
3 Eggs
2 packages yeast
1/2 tsp. lemon rind
2 tsp. Lemon Juice
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon


Mix all ingredients together to make a soft dough. Let dough raise until double in size. Roll out to 3/4" thickness and cut into circles, I use to different sizes of circle cookie cutters. Let raise till double in size and then deep fry until golden brown, flipping over as needed.  You can either do a plain glaze, a chocolate glaze to coat these, or you can roll them in cinnamon and sugar to top them off.  Eating them warm is a must!!

Glaze:1/2 c. boiling water1 lb. powdered sugar2 tbsp. butter2 tbsp. vanilla
Chocolate Glaze: 
1 1/2 cups powdered sugar
4 Tbl. unsweetened cocoa powder
3 Tbl. milk or water
2 tsp. pure vanilla extract
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more. Dip doughnuts in chocolate glaze and let rest to harden slightly.


In a medium bowl, mix all ingredients together with a whisk until smooth.  Add additional water if needed to make a smooth glaze.  Dip  doughnuts into bowl and coat using a spoon to pour glaze over doughnut.  Then remove to a cooling rack to harder slightly.


Thursday, April 14, 2016

BBQ Sauce

A few years ago if you had asked me what BBQ sauce I used I would have said  whatever is on sale at the store when I need it.  I know call me lazy, but that was then.  BBQ sauce really is quite simple, and there is such a difference between homemade and store bought.  Especially when you add it to homemade baked beans, ribs, chicken, hamburgers or pulled pork.  My mouth is already watering!   Thank you to Simply Scratch for sharing this sweet nectar of the God's with the rest of us.  



Ingredients: 
1 1/2 c. Dark Brown Sugar (the extra molasses in the Dark Brown sugar is the key to balancing the Vinegar)
1 1/4 c. Ketchup
1/2 c. Red wine or apple cider vinegar
1 T. worchestershire sauce (Simply Scratch has a killer homemade recipe for this as well)
2 1/2 tsp. Ground Mustard
2 tsp. Paprika
1 1/2 tsp. Kosher Salt
1 tsp. Black pepper

For Thinner Sauce:  Add all ingredients to a bowl, then whisk until the sugar is dissolved and spices are well mixed.  Chill and then use as needed.

For Thicker Sauce: Place all ingredients into a 1 quart sauce pan whisk until sugar is dissolved and sauce is smooth.  Simmer over medium heat until sauce thickens slightly.  Note, the sauce will thicken more as it cools so don't get too carried away.  

Tuesday, March 29, 2016

Salt Play Dough

A huge part of childhood is discovery and learning.  And let's be honest, who doesn't love playing with playdough.  I love when i make it and get to be creative with it.  This is a great recipe that makes silky smooth dough.  Enjoy it!

Ingredients
2 cups flour
2 tablespoons vegetable oil
1/2 cup salt
2 tablespoons cream of tartar
Up to 1.5 cups boiling water (adding in increments until it feels just right)
food coloring 
few drops glycerine (optional- adds more shine!)

Directions:
Mix the flour, salt, cream of tartar and oil in a large mixing bowl.
If you are making your dough all one color the add your food coloring TO the boiling water then add the wet ingredients into the dry ingredients Stir continuously until it becomes a sticky, combined dough
Add the glycerine (optional)
If you are going to color your dough multiple colors then Allow the dough to cool down then take it out of the bowl, add a small amount of food color gel and knead it vigorously* for a couple of minutes until all of the stickiness has gone and the color is well mixed. * This is the most important part of the process, so keep at it until it’s the perfect consistency!*
(If it remains a little sticky then add a touch more flour until just right)

Sunday, March 27, 2016

Pineapple Coconut Cake

Growing up my best friends family was Polynesian.  I learned much of what I know about yummy food from them.  This cake is one that will always remind me of them, and luau season.  Talk about a delicious bit of sunshine, this cake is definitely a tried and true keeper.



1 yellow or lemon cake mix

8oz of cream cheese

1 C. Milk

Small Package of Instant Vanilla Pudding

20oz Can of Crushed Pineapple

Small Carton of Cool Whip

1 Package Sweetened Coconut


Prepare cake according to instructions on box. Pour into a greased jelly roll pan and bake at 350 for 25 minutes. Let cake cool completely. Soften the cream cheese, then beat cream cheese, milk and pudding; spread over top of cake. Spread pineapple over cream cheese mixture and cover with cool whip. Sprinkle coconut over cool whip. Chill before serving.

Friday, March 25, 2016

Grasshopper Bundt Cake

My mom shared this with me stating it was the hit of the Party she was at last night.  Thought we should share the yummy goodness with everyone.  Hope you Enjoy it!



Ingredients for the Cake:
1 box dark chocolate fudge cake mix (Duncan Hines)
1 pkg. chocolate pudding mix 3.4 ounces, instant
½ cup water
½ cup vegetable oil
1 cup sour cream
4 large eggs
1 ½ cups Andes mints (you can find the Andes baking chips in the baking section)

For the Mint Frosting:
4 ounces cream cheese, softened to room temperature
8 tablespoons butter, softened
½ teaspoon peppermint extract
2 cups powdered sugar
2 tablespoons milk
2 drops green food coloring

For the Chocolate Glaze:
1 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350. Spray Bundt pan with vegetable oil spray, then lightly coat with flour.  Set aside.
2. In the bowl of your mixer, combine cake mix, pudding mix, water, vegetable oil, sour cream and eggs. Beat on low speed until just combined. Then beat for 3 minutes. Fold in chopped mints until combined.
3.  Spoon batter into prepared Bundt pan.  Spread evenly, bake for about 50 minutes, until cake is set and a knife inserted in the center comes out clean.
4. Let cake cool in pan for about 15 minutes, then very carefully turn onto a wire rack to continue cooling.
For the Frosting:
1.  In the bowl of your mixer, beat cream cheese, butter and peppermint extract on medium speed until smooth.
2.  Add powdered sugar and beat on medium low until combined.
3.  Add milk and food coloring and increase mixer speed to high.  Beat for one minute, until smooth.
4.  Spoon frosting around the top of the Bundt cake, then spread with an offset spatula.
5.  Place cake in the refrigerator to chill for at least 30 minutes.
For the Glaze:
1.  Melt chocolate chips in the microwave until smooth. (You may need to add a little vegetable oil if too thin it)

2.  Drizzle over cooled frosted cake, top with additional chopped mints, if desired.

Wednesday, January 21, 2015

Praline Pecan Syrup

I had this at a brunch the other day and knew I needed to get the recipe.  It is amazing on Waffles, or ice cream, or whatever your heart desires.  It is super delicious!!



7 Tbsp Butter (no substitutes)
1 1/2 C. Chopped Pecans
1 1/2 C. Brown Sugar
3 Tbsp. Flour
1 1/2 C. Corn Syrup
1 1/2 C. Evaporated Milk

In a heavy Sauce pan melt 3 Tbsp of butter over medium heat.  Add the pecans and cook for 5 minutes or until fragrant.  Remove pecans from heat and set aside in a separate bowl.  Using the same sauce pan melt the remaining 4 Tbsp. of butter.  Once melted, whisk in the brown sugar, flour, and corn syrup until well blended.  Cook on high for 6-8 minutes until the sugar has dissolved and the mixture starts to thicken.  Then add the Evaporated milk to the pan and cook a minute more.  Mixture will thicken as it cools, but you may need to cook it a little longer if it thins out too much with the milk.  Pour into your favorite syrup container, and enjoy!

Friday, June 20, 2014

Chicken Pot Pie

While I know it is summer, this is still a favorite of ours to make year round.  Especially when I need a quick go to from my freezer.  You can either make the crust from scratch or when in a pinch use a pre-made refrigerated crust.  My kids gobble this up so there is little to no leftovers usually.  The filling often will make enough for 2 pot pie's, so be prepared to either make 2, or freeze half of the filling to use next time.  This recipe freezes amazing!  Hope you enjoy it!


2 C. diced peeled potatoes
1 3/4 C. sliced carrots
2/3 C. chopped Onion
4 C. cooked chicken
1 C. frozen peas
1 C. frozen corn
1 C. butter, cubed
1 C. flour
1 3/4 tsp. salt
1 tsp. thyme
1/2 tsp. ground sage
3/4 tsp. pepper
3 C. Chicken broth
1 1/2 C. milk
2 refrigerated or homemade Pie crusts 

  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 
Often when making this I have leftover filling, and so I'll either make a second pot pie with additional crusts, or I'll freeze the filling in the shape of my pie tin in a ziploc bag to use later.  It makes for a quick meal on a night I haven't thought much about dinner in advance.

For the freezer method, cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Sunday, February 9, 2014

Cafe-Rio Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done.
Shred with fork and serve in salads, burritos, tacos…etc.
You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Cafe-Rio Cilantro Lime Vinagrette



1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed


In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.