Sticky Buns

Here's the recipe for the breakfast we always had growing up on Christmas that I blogged about.

20-24 frozen Rhodes Rolls
1 box butterscotch pudding (NOT instant)
1/4 cup melted butter (I used a little more for added flavor)
1/2 cup brown sugar
1/4 - 1/2 cup chopped pecans

Place the Rhodes Rolls in a well-greased bundt pan and pour the entire butterscotch pudding packet evenly over them. Mix the melted butter and brown sugar together and pour on top. Add the chopped nuts last spreading them evenly across everything else.

Cover with saran-wrap that has been sprayed with non-stick cooking spray, like Pam and let raise overnight or 8-9 hours. 

Remove saran-wrap after raising and bake for 30 minutes at 350 degrees, covering with foil the final 10 minutes. Place a cookie sheet or foil beneath the pan in the oven as some of the mixture may fall out.

Enjoy!

Chocolate Pie

I have actually NEVER cooked a Thanksgiving meal before. We've always been invited and asked to bring a side or something. Last year was the first time we where having Thanksgiving at our home and my parents ended up coming to visit and took care of the whole thing.  This year I really thought I was going to prepare our first Thanksgiving meal at home but again, we where invited somewhere. This time I was asked to bring a few things one of them being a pie. I have also never ever made a pie before (isn't Gabe so lucky to have married me? Poor thing.).  I've had this chocolate pie recipe for about a month now and still haven't made it, so I thought I'd make it for tomorrow.  So yes, I have never tired this recipe but it looks easy and delicious. I'm excited to try it. And this pregnant lady has really high hopes for this pie so it better be everything it's said to be!!

Ingredients

• 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
• 1-1/2 cup Sugar
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt
• 3 cups Whole Milk
• 4 whole Egg Yolks
• 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Butter
•  Whipped Cream, For Serving

Preparation Instructions

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

Cut into slices and serve with whipped cream!

Flat Apple Pies

Normally I wouldn't post something I haven't tried, but this looks delicious and easy. I'm going to make this for us this week (that should tell you that I think it will be easy!). I'll just make the pie dough in advance and put it in the refrigerator. I got this recipe off of The Pioneer Woman.

Perfect Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

 

Perfect Pie Crust Directions
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

 

(See below for directions on rolling out the dough prior to making the pie)

 

Ingredients for Apple Pie Filling:
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
1 recipe Perfect Pie Crust, recipe follows
6 tablespoons butter

 

Directions
Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

**I'm going to add pecans to the filling, drizzle caramel sauce on top when it's finished and serve/eat with vanilla ice cream.

http://www.foodnetwork.com/recipes/ree-drummond/flat-apple-pie-with-perfect-pie-crust-recipe.html

Yogurt Fruit Salad

I can't believe I haven't posted this before. It's one of my favorite fruit salads and I have made it the last few Thanksgiving's. It's easy and delicious! I made this salad up based on a fruit dip my mom makes, so the measurements are rough estimates of what I usually do. 

1. 1/2 a tub of cool whip (I think it's an 8oz container)
2. 1 individual sized lemon yogurt
3. 1/2 tablespoon lemon juice
4. Pick 3-4 fruits that you like and dice them up
5. Add a handful of chopped pecans (optional)

Just mix the cool whip, lemon yogurt and lemon juice together, then add the fruit and nuts. Mix well and serve.
 
**I almost always use apples as they had a nice sweet crunch and mix them with 2 other fruits, like grapes, clementine slices, bananas, pineapple, mango, pears, strawberries, blueberries...ext. If you use pineapple use it sparingly as the acidity can overwhelm the taste of the other fruits.

**I've tried this with different flavors of yogurt and don't like it nearly as much. Lemon gives a nice amount of acidity without taking away from the taste of the fruits, but it's still yummy with other flavors too.   
 

Caramelized Green Beans

I rarely make the full serving of this for just Brons and I, but here's the actual recipe. It's delicious!

6oz bacon (I just cook up a few slices)
1lb fresh or frozen green beans (not French cut)
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 red onion sliced (I prefer yellow or sweet onions)
3-4 cloves garlic, minced or 1/2 teaspoon garlic powder
1 tablespoon olive oil
Lots of freshly ground pepper

1. Begin frying up the bacon
2. Prepare the sauce by mixing sugar, soy sauce, salt and pepper in a small bowl. Set aside.
3. Slice your onion
4. Add beans to boiling water. Boil for 1 minute (2-3 minutes if you're using frozen beans); you're not cooking them until they're done, just blanching them to take the edge off.
5. While the beans are boiling remove the bacon and discard most of the bacon grease, leaving just a little bit for flavor and add the tablespoon of olive oil to the skillet. Add the onions and minced garlic and stir occasionally so they don't burn.
6. When the green beans are bright green drain the water and add the beans to the onions and garlic. Stir-fry 2-3 minutes more.
7. Give your sauce a quick stir, then pour on top of the beans. Stir-fry an additional 2-3 minutes.
8. Crumble the bacon and add with additional pepper to taste. Keep stir-frying until sauce is a thick glaze sticking to the beans. 
9. Serve and enjoy!

**I don't always have fresh garlic, so I'll use about 1/2 teaspoon of garlic powder and just stir it into the sauce and it works great. You don't need to be exact on this recipe and it'll still turn out delicious. I don't measure most things, just throw them in and we love it.

Spaghetti Sauce

The other recipe I tried was this awesome spaghetti sauce. I love pasta bolognese (not sure if I spelled that right) and it hit me I didn't have a recipe for it so I looked it up. Of course, my trusty go-to recipe site had one and it turned out great. It has so much flavor!!! Just like the Broccoli Beef, it is super easy and fast and it's done by the same time as your spaghetti. This recipe is HUGE. I halved it for my little family of 4 and we had plenty of leftovers for everyone for lunch the next day.

Spaghetti Sauce

1 pound ground beef
1 pound sausage
1 chopped onion
2 cloves freshly minced garlic
1 grated carrot
1/2 cup chopped parsley  (2 ½ T. dry)
1 28-oz. can diced tomatoes
8 oz tomato sauce
Tomato sauce can of water
1 24-26 oz. jar spaghetti sauce
1 T. sugar
2 beef bouillon cubes
2 cups sliced mushrooms
1 teaspoon dried rosemary
1 teaspoon dried basil

Brown ground beef and sausage with onion. Drain grease, and add garlic. Add carrot and parsley and simmer for a few minutes. Add remaining ingredients and simmer at least 20 minutes. This makes a lot. If desired, recipe may be halved.

Like I said, I halved the recipe for my family, but instead of using half a pound of ground beef and half a pound of sausage, I used 1 pound of ground beef and it was amazing. I'm sure it'll be great either way, just like of you want to do all sausage replace the ground beef portion with sausage. And I let mine simmer for 30 mins. 

Broccoli Beef

I just tried two new recipes this week and I thought I'd share since we liked them so much. This Broccoli Beef recipe was amazing and Gabe already wants me to make it again. My boys also loved it, but they don't count because they'll eat anything. ;)  Anyway, my favorite part is how incredibly easy it is to make. I am really lazy about looking and trying out new recipes because sometimes it requires a lot of time or preparing things separately and then tossing them together and all that mess and time drives me insane (like I said, I'm lazy). But this recipe you just make as your rice is cooking and they're basically done at the same time. Super fast and easy and VERY tasty! 

Broccoli Beef

¼ c. low sodium soy sauce (I just use regular)
1 T. chunky peanut butter
½ c. water
1 T. cornstarch
2 tsp vinegar
¼ tsp pepper
1/8 tsp powdered ginger
½ tsp garlic powder
½ tsp onion powder
2 T. oil
½ lb (or more) diced or cubed beef
2 c. broccoli cut into small pieces
steamed rice

In a small bowl, combine the soy sauce, peanut butter, water, cornstarch, vinegar, pepper, ginger, garlic powder, and onion powder. Mix well and set aside. In large skillet or wok, heat the oil. Add beef and cook, stirring constantly, for 2-3 minutes. Add the broccoli, and cook for another 3-4 minutes (or until meat and broccoli are almost done), stirring constantly. Add the sauce and mix thoroughly, then continue to stir until the sauce thickens. Serve over steamed rice.

Chili

Actually we call this "Leckie Chili" because that is the family here who makes it. They have won year after year here in the chili competition in October and I convinced them to give me their recipe because it's the ONLY chili my kids will eat. And since it's on the stove now simmering for tonight's chili-cheese-fries dinner (we're fancy, I know), I thought I would share it:

1/2 lb. bacon, chopped into little pieces on the bottom of the pan
add to it: 1 lb. of sausage and 1 lb. of ground beef

Cook and drain fat.
-sprinkle with liquid smoke
-add 1.5 pkg of McCormick Chili seasoning packets and .5 of HOT McCormick's chili seasoning
(so two packets total)
- add 9-10 oz. of Jack Daniel's BBQ sauce
drain and add 2 cans of beans
1-2 cups of water
optional- peppers cut up
Simmer

That's it. I've made it WITH those name brand things and w/o and haven't noticed a difference. Also following the recipe as is leaves it kinda with a kick. Brooks is surprised I can even eat it!!! I think it's the 2 packets. So sometimes I just cook it with one regular chili seasoning packet and it's a little less chili-in-your-face tasting. I guess it's just to your preference. The BBQ sauce and bacon make this.

Perfect Potatoes au Gratin

Perfect Potatoes au Gratin

Jodi wanted me to put this recipe on the blog.  Her kids love it.
2 T. butter
8 large russet potatoes
3 cups heavy cream
1 cup whole milk (I just use whatever milk I have)
1/4 c. flour
2 tsp. salt and ground pepper
2 c. grated sharp cheddar
2 green onions, sliced thin

Preheat oven to 400 degrees.  Butter a large baking dish with the butter
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl.  Add the flour, salt and some pepper.  Whisk it together well so the flour is incorporated into the milk/cream mixture.  Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 - 30 minutes.  Remove the foil and bake 15 -20 min. more.  Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 min.  Sprinkle on the green onions and serve it hot.
Personally, I think this tastes better the next day.
Enjoy!

Oatmeal Chocolate Chip Cake

One of our friends here makes this amazing cake and just gave me her recipe. I've made one similar to it and it's delicious, but hers is even better. It's cake taken to a whole new level! Even Brons likes it and he doesn't usually like cake.

Preheat oven to 350 degrees.

1 3/4 C boiling water
1 C packed brown sugar
1 C white sugar
1 C uncooked oats (quick or old fashioned)
1 stick butter, softened
2 eggs
1 3/4 C flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon (optional - I like to add it in for more flavor)
4 Tbsp. cocoa
1 1/2 tsp. vanilla
2 C chocolate chips
1/4 C chopped nuts (optional)

Combine oats, sugars and butter. Stir in boiling water until butter melts completely. Stir in eggs.

In separate bowl, combine flour, soda, salt, cinnamon and cocoa. Add to wet mixture and mix well. Add vanilla and 1 C of the chocolate chips.

Pour into greased and floured 9x13 pan. Sprinkle remaining cup of chocolate chips (I add a few extra) over the top and nuts, covering well and evenly.

Bake at 350 for 30-35 mins. 

Enjoy! 
 

Chewy Chocolate Chunk Cookies

I'm just copying and pasting this chocolate chip cookie recipe my friend found on pinterest. Adri, Pat and I were talking about good chocolate chip cookie recipes while we were in LA and I told them this is my favorite one. Although you have to chill the dough before baking, it's definitely worth it!  The link for the actual blog is at the bottom.

Chewy Chocolate Chunk Cookies

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour
  
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
• 3/4 cup (150 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/ 

Slow Cooker Creamy Macaroni and Cheese

I absolutely LOVE mac n cheese. But I'm really picky about it because not all of them are good.  Actually, very, VERY few are. I had never made homemade mac n cheese before and when I saw this recipe I decided to give it a try and see how it turned out. Oh. My. Gosh. We ALL love it!!! Never in a million years did I think Gabe would be drooling over some mac n cheese. And they're so easy too. Hope you all love them as much as we do!

Ingredients:

2 cups uncooked elbow macaroni

4 tablespoons butter

2 1/2 cups grated sharp cheddar cheese

1/2 cup sour cream

1 (10.75 oz) can condensed cheddar cheese soup

1 cup milk 
1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon black pepper

Directions: 
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).