Thursday, September 26, 2019

Slow Cooker Bread Pudding

Hey guys!

I feels like fall today!  I HAD to get this recipe up for you all, because well, as I mentioned, it FEELS like fall!

It is comfort food night at our house tonight.  Spaghetti and meatballs, (I made over 100 so I could freeze some), bread pudding and Eagles football!  E-A-G-L-E-S EAGLES!

This recipe is made for my small slow cooker, but can easily put into your regular size, just watch the cooking time, I don't think it will take near as long!

This is supper easy, and my traditional bread pudding recipe is here.  This is perfect for someone who wants to "set it and forget it" so to speak.  My prized bread pudding is easy but this is even easier and I know how attached some of you are to your slow cooker!~  #slowcookerlife


Here is what you will need:
6 cups cubed bread (use old hamburger, hot dog buns, stale bread, it is a perfect use up)
1 1/2 cups ilk
2 eggs
2 T melted butter
1 cup packed brown sugar
2 tsp vanilla
1 tsp cinnamon

Spray your slow cooker with cooking spray or butter it well.  Add in bread.  In a large bowl combine the rest of the ingredients.  Pour it over the bread, and push the bread down to make the bread is all soaked!

Set it on HIGH for 3 hours!  My husband loves it with some heavy cream or half and half poured over the top!  How do you like it?!


Tuesday, September 24, 2019

Homemade Enchilada Sauce

Hello, Hello!

Hoping this post finds you all healthy, happy, and never gassy.  I literally am sitting here laughing as I type, I am totally leaving that in.  Might be my new tag line.  What do you think?

Sooooo.......  We have been having major Mexican food hankering's in this house.  We have been obsessed, it is kind of ridiculous.  Well over a month ago we decided to try and make cheese enchiladas like our favorite Mexican food restaurant, and I made the gaggy mistake of buying enchilada sauce in a can.  I used to do this all the time and loved it in my sons favorite dish which is Cody's Favorite Enchilada Casserole   

So, I opened the can and it was as thin as water, had a layer of grease floating on top and the smell could have gagged a maggot!  HOW did we ever consume this junk?!  I went to my phone and began googling enchilada sauce recipes.  After spending an hour tweaking and tasting, simmering and adding, from numerous recipes, this is what we came to that we loved.  When I say loved, I mean, it is so thick, and creamy and delightful.  I have used it as a soup base, as a Mexican spaghetti base, I mean, you could literally eat it with a spoon and call it Mexican Tomato Soup! New recipe idea!

This makes likely much more than you may need for one recipe.  However, it freezes beautifully and why not make it once and have it for twice or more!  Am I right?  Let's get to it!  Make sure to check out the video as well!

You Will Need:
4T vegetable oil
4T flour
1 1/2 tsp chili powder
2 tsp cumin
1/2 tsp oregano
2-10 oz. cans Original  Ro-tel (Tomatoes and Green Chilis)
3 cups water
1/2 tsp garlic powder
1/2 tsp onion powder or onion flakes
1/2 tsp salt
1/2 tsp sugar

In a medium sized pot, add in oil and flour.  Whisk until combined.  It will clump up in your whisk a little just let it go for about 30 seconds.  Add in your chili powder, cumin and oregano.  Let those spices heat for a few seconds and wake up their flavor.  Now add in about half of your water.  Whisk and let simmer for a couple of minutes.  Add in your tomatoes and chilis and the rest of the ingredients as well as the rest of your water.  Let simmer for about 3 minutes while whisking.  When it has simmered and smells amazing, remove from heat.  Using an immersion blender or a standing blender, blend ingredients until it is a smooth and creamy consistency.

You are officially ready.  Ready to service this over anything you like.  Might I suggest my cheese enchiladas?  Video below!



Wednesday, September 18, 2019

Buttery Parmesan Potatoes

We meet again!  Finally, right?

You guys, I missed my website birthday!  WHAAT?  She turned 8 years old on August 20th!  Oh the vision I started out with has changed so much!  Those first ideas were laughable, my former 2 to 3 new recipes a week is now an unthinkable goal for me and I love it all.  All the dreams, all the changes, all of the everything.  Most I love all of you who have followed me, endured my losses, shared in my successes, and remained supportive friends through it all.  May God bless you abundantly, and forever, hold you in the palm of his hand. 

I have been missing my mom... what is new right?  Not in a bad way anymore though.  More happy missing.  Makes total sense right?  Anyway, she always boiled potatoes.  I am fairly sure we always had boiled potatoes, or she would mash them.  My dad was the fried potato master but I think my mom was the boiled potato lady.  I am not sure I remember ever eating a baked potato at home as a kid.  I do remember she would make me green beans daily just about.  (insert spoiled rotten brat grin)  I still love green beans like a fool to this day.  Anyway, these potatoes are just how she used to make them, minus all the good stuff.  Sorry ma, I mean, we both know seasonings and flavor weren't always your forte.  I appreciate every morsel you ever fed me.  Except show leather roast beast....EVERY. STINKIN. SUNDAY.

Let's do this!  If you are a visual kinda human, I have a video below you can watch!

1-2 lbs of potatoes (I used 1.5 lbs of a tricolor baby potato, feel free to use regular russets that you have cubed)
1T salt for water to cook potatoes in
6 T butter
1 tsp Italian Seasoning
1 tsp Parsley
1/2 cup grated Parmesan cheese

In a pot big enough to hold your potatoes, add in water and 1 T salt.  Bring to a boil, add in rinsed potatoes and boil until the can easy get a fork to slide into the potato.  I used baby potatoes and it took about 20 minutes, yours may take less or more depending on size, so just keep checking.

When they are fork tender, drain and add right back to the hot pot so the rest of the water will evaporate.  Add in 2 T of butter and toss the potatoes.  Let them sit for a few minutes and begin to get a little color on them.  You will stir and almost "fry" them slightly.  That boiled buttery potato with a wee bit of surprise crust is amazing!  Do this until potatoes are just the way you want them.  You can let them go much longer to be full on fried on the outside.  Sprinkle in Italian seasoning, parsley, salt and pepper to taste and that glorious cheese!  Toss for a few seconds and immediately remove from heat.  This will go perfectly alongside steak, or anything else you choose.  I served mine with thick cut chops that were as good and tender and flavorful as you can imagine!

  Thank you for stopping by, I appreciate your friendship and support!  Make sure if you aren't "following" my website you do so on the right hand column!  Also check out the video above and subscribe to my YouTube channel for more videos!

Friday, September 6, 2019

Golden Oreo Blondies

Good old Oreo Cookies.  They come in darn near every imaginable flavor these days, don't they?  My husband the "not a huge fan of chocolate" guy, LOVES the Golden Oreos.  Just as a side note...who doesn't love chocolate?!  Nobody normal. 

I have been feeling some baking in my bones.  In fact, the day I baked these for hubby, I also re-shot a video that turned out blindly bright.  This time, all of my video clips were corrupt so I can tell you with confidence, I stress ate me one of these babies, OK maybe two.  I mean it depends on how you look at it, I cut one in half.  I ate them like 3 minutes apart, so I am fairly confident the calorie and fat count is less than eating the whole thing at once.  When my husband sees me do this he laughs and says, "you DO know they are still the same whether you eat half now and half later or all at once, right"?  Haha!  He is a lover of all things Blondie.  (except his brunette wife).  He asked me to make Blondies with Golden Oreos in the middle and they were awesome, so I surprised him with another batch and wanted to share them with you.  The cookie kind of melts into the Blondie and the cream is still in the center.  Oh my.  Just close your eyes and go for it. 

I make these in an 8x8 pan but feel free to use a 9x13 and bake just 30-ish minutes!

You will need:
1 cup melted butter
2 cups brown sugar (light or dark makes no difference)
1-2 tsp vanilla extract
2 cups all purpose flour
1/3 cup butterscotch chips
1/3 cup vanilla chips

Preheat your oven to 350 degrees F. 

I used just a whisk and spatula but feel free to use an electric mixer or stand mixer.
In a bowl combine melted butter, brown sugar and vanilla, whisk until smooth and combined.  Add in eggs and whisk, again until combined.  Pour flour into the mixture and using a spatula just stir and fold until combined.  I add the chips in halfway through so I don't have to mix any longer than necessary. 

Line your pan with parchment (easier to just pick them up out of the pan)  I still spray the sides with nonstick spray.  Spread mixture in pan and then add Oreos.  If you squish a lot of batter out between them just spread it around when you are done.  You can place these on top to, but, I like pressing them down about halfway.  These are a really thick, chewy Blondie.  Bake for approx 40-45 minutes.

Let cool for at least 20 minutes IN THE PAN!  They need that time to carry over bake and set!

Don't forget to watch the video and subscribe to my channel!   

Tuesday, August 20, 2019

Peanut Butter Cup Popcorn

Good Evening friends!

I hope this finds you well, escaping the heat (we are literally sweating to death AND unable to breath in the midwest today).  I am however looking forward to some possible good storms tonight.  No damage please Lord, just some heavy rain, LOUD thunder and BIG lightening, wind, I am going to need winds just under damaging gusts!  Now I can wrap my soul around that for sure!

You know what else I can wrap my soul around?  Chocolate, and popcorn, and peanut butter!  You are going to laugh when I tell you I got this recipe from the back of a popcorn bag.  Yep.  Tried it a few times for different gatherings and I just had to share it.  I mean cooomme on.  It requires a few steps, but nothing you can't handle, I promise.  Please in all seriousness be careful of flying hot popping in midair popcorn and super hot sugar syrup.  


Here is what you will need.....

3 T oil (veg, canola, peanut)
1/3 cup of popcorn kernels
2 T melted butter
1/2 tsp salt
1/2 cup honey
1/2 cup granulated sugar
3/4 cup creamy (or chunky, I mean heck why not?) peanut butter
1/3 cup melted chocolate chips or chocolate almond bark, about 8 ounces
Reeses Peanut Butter Cups (mini's or reg cut into 4ths)

Heat oil in a large pot of medium heat.  When you suspect the oil is up to popping temp, toss in a couple of kernels and place the lid on the pot.  When they pop, add in the rest of the popcorn.  Let it go until the popping starts slowing down.  Now this is where things can get questionable.  Slowing down for some can mean something totally different than what popcorn thinks is slowing down and it so just pay attention.  I am still trying to get burned popcorn marks out of my favorite orange pot!

When it is popped place into a bowl large enough for mixing!  A big one!  Drizzle over melted butter and salt and toss to coat.  Set aside.

In a small-medium saucepan, add in honey and sugar.  Let heat and come to a boil, let boil for 2 minutes.  Remove immediately from heat, and add in peanut butter and vanilla.  When this mixture is combined completely drizzle over the popcorn.  Toss and fold and mix and repeat until all of the popcorn is coated or as coated as you would like it.  Pour on to a parchment lined cookie sheet and spread into a single layer.  Drizzle with melted chocolate and let cool completely then top or toss with peanut butter cups!

  You are VERY welcome

Friday, August 9, 2019

Crazy Caprese Salad

Sometimes tradition is made to be broken.  Or rather, sometimes tradition isn't quite right in your opinion.  Caprese is all of that for me.  I love it, I mean L O V E it.  I don't love balsamic vinegar, and neither does my husband.  I don't always have big beautiful tomatoes available or on hand so this mixed up version of a classic is what we love and eat probably at least once or twice a week!  It is super easy and I almost dare say isn't even a real recipe but, I am sharing anyway.  We have every level or home chef watching and reading and nobody will be left out!

This is simple and your kids can even make it.  My favorite way to eat it is next to a thick rare steak, or grilled, highly seasoned chicken breast or thigh.  I don't care for mushy tomatoes so I make as much as we will eat in one meal that no more.  I don't want to have to refrigerate.  Just say no to tomatoes in the fridge!!!

Here is what you will need!

1 pint cherry or grape tomatoes
1 8 oz ball of soft mozzarella
5-10 leaves of fresh basil
2 T olive oil
salt and pepper to taste

Cut tomatoes in half or bite size pieces and place in a bowl.  Do the same with the mozz and toss it in!  Tear, or cut your basil.  Add it and the rest of the ingredients to the bowl.  Mix to combine and let sit about 15 minutes before serving.  We prefer ours at room temp but service it how you enjoy it!

YouTube Video:  (Don't forget to SUBSCRIBE!)

I know this was simple and easy but we love it so much I had to share.  We don't care of balsamic vinegar but if you do, add it!


Monday, July 15, 2019

Easy Pineapple Upside Down Cake

HAPPY BIRTHDAY to my hubby!  Another year older, another year wiser and another year better than ever!  I love you my George!  May God give us many more birthdays to celebrate!

Sometimes, traditions get a scramble and that is what happened this year.  My husband always wants an ice cream cake.  ALL vanilla, so I have to special order it.  I make it match his "theme" which we do every single year for each other.  Full decorations, everything!


He asks for pineapple upside down cake this year.  How do I theme pineapple upside down cake?  Do a pineapple theme?  I am sure he will love instead for the first time in 20 years, I had no theme.  I think he was a little devastated.  Since he spring this on me last minute, I didn't have a white cake mix.  You might think to use yellow, but for my licking it is to dense.  So of course this mean a trip to Walmart because as I have said before, it is 3 blocks away!  You know, if Walmart doesn't have it, nobody does!

So here is what you will need for your pineapple upside down cake.  Read carefully because there will be a couple of substitutions and additions to the recipe!

You will need:
1 white cake mix
120 oz  can chunk pineapple (and its juice)
Smalll Jar Maraschino Cherries
1 1/2 cups brown sugar
1 stick (1/2 cup) butter, melted.
vegetable oil

Preheat oven to temperature suggested on the box.  I made an 9x13 so I preheated mine to 350 degrees F.

Melt your butter and pour into baking dish.  Use a spatula and spread it around and coat the sides a little so it doesn't stick and for more flavor!  Now, sprinkle in your brown sugar.  It seems like a lot.  It is.  Go with it!

Now for the pineapple.  DRAIN AND KEEP the juice!  Every single time I yield 1 cup of juice from my pineapple.  You are going to use this juice in place of water.  Squeeze or smooth the pineapple to get all of the juice.  If you don't get enough, use water to make up the difference.

Now evenly sprinkle your pineapple over the brown sugar.  Now go in with your cherries!  Use as many or as few as you like.  Even leave them off if you like.  Set baking dish aside and get out a bowl for better!

Mix up the box recipe as instructed only use WHOLE EGGS (not just whites) and pineapple juice for water.  Mix until smooth and then pour over the brown sugary, pineapply goodness!  Smooth out and bake.  Mine took an extra 30 minutes in the oven.  Just keep an eye out, start with the suggested time and add whatever time you need

Let sit for 10 minutes and then flip out on to a platter or cake board!  I just used a cookie sheet!

I hope you enjoy this light, delicious cake and give it a try!  Happy Birthday my sweet George!