The Boys Made Me Do It!

Happy Birthday Chef!!

2012-01-29T14:03:00.000-05:00

My husband's birthday is today! He is NOT a cake person! However, he loves candy and cookies. I sometimes feel bad because we don't keep candy on hand very much and if I buy candy most of the time it is for a recipe or something I want to make.

This is one of his presents. A Candy bouquet just for him! I found this on Pinterest and followed the directions found over at Funky Polkadot Giraffe.

Orange Sticky Bun-- What's Baking? January 2012

2012-01-27T20:57:00.000-05:00

Melissa, our lovely hostess for What's Baking? this month, decided upon the theme of Snow Day Treat!

Well, I live in lower East Tennessee. It doesn't snow here. And it didn't really ever snow when I was growing up. Except for that one random blizzard in 1993. We got ice a few times and got out of school for weeks on end if they threatened snow (mainly because, HEY It's the South!-- we don't even own a snow plow in my town!!)

On lazy mornings however, I do remember my mom making orange rolls. You know those orange cinnamon rolls that pillsbury makes that come in a can and then poof done in 15 minutes. I love them. Still do. Great treat.

But this baby is waaayyyyy better. Just something about fresh ingredients!

It is very similar to this sticky bun but with orange!!

Orange Sticky Bun

recipe adapted from this recipe at All Things Delicious

2 tubes refrigerated biscuits (the smaller biscuits)

1 stick butter

1 C. sugar

Zest and juice of 1 orange

Preheat oven to 350 degrees.
Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.

Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit.
Place into a well-greased bundt pan.
Pour remaining sauce over the biscuits.
Bake at 350 degrees for 30 to 35 minutes or until golden brown.

Best Meals at Home $25 Publix Giveaway

2012-01-27T20:20:00.000-05:00

A busy weeknight doesn´t have to mean fast food for dinner! Publix knows that the best meals happen at home, so they are excited to help you enjoy family mealtime without having to stress about what to prepare or spending hours in the kitchen.

Stop by Publix during their "Best Meals Happen at Home" event to find great savings on some of your favorite products.

Be sure to visit BestMealsatHome.com to find fantastic recipes, which can be cooked in 30 minutes or less, and your family is sure to love.

This event is happening from January 26th to February 1st at your local Publix and to help celebrate it's kickoff General Mills through My Blog Spark would like to offer my readers a $25 Publix gift card!!

To enter:

Let me know your favorite quick fix dinner!

(We love soup and grilled cheese in this house!)

Be sure to leave an email address so I can contact you if you win.

The contest will end next Friday February 3rd, 2012.

"Disclosure: The Publix gift card, information, and giveaway have been provided by General Mills through MyBlogSpark."

Sweet and Salty Caramel Snack Mix

2012-01-19T20:13:00.001-05:00

I am super excited about the Super Bowl that is coming up! Not that I have any interest in the game itself BUT I am excited to have a few friends over and have some great snacks and watch the commercials!

This snack mix is a great addition to any Game Day event! It's the perfect salty and sweet combination and even adds in my favorite thing, caramel!

This is such a versatile mix I can see other things besides pretzel M&M's being added! If you have a favorite team, why not add in M&M's of their colors!!

Sweet & Salty Caramel Snack Mix
Recipe adapted from Our Best Bites, who adapted from Southern Living

6 cups graham cracker cereal (like Golden Grahams, I found honey grahams at Aldi )
2 cups honey roasted peanuts
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup (or as my family says karo syrup)
1 tsp. vanilla
3 cups Pretzel M&Ms

Line a baking sheet with aluminum foil or wax paper.
Lightly spray with nonstick cooking spray. Set aside.
Toss together the cereal and the nuts in a large bowl. Set Aside.
In a medium saucepan, combine the butter, brown sugar, and Karo syrup and cook over medium heat, stirring frequently, until it begins to boil. Allow to boil for 2 minutes and then remove from heat. Add the vanilla and stir until combined.
Drizzle the caramel mixture over the cereal/nut mixture and stir quickly to combine. Transfer to the prepared baking sheet.
When the caramel mixture has cooled but isn’t solid yet (just a few minutes), add the Pretzel M&Ms and toss gently to combine. Allow to cool completely before serving.

Homemade Pizza Sauce

2012-01-17T07:00:00.000-05:00

We are a pizza loving household (especially when Cameron is around!). We had him over the weekend and I decided to make homemade pizza for dinner. I made homemade pizza dough and then this pizza sauce. At first, Cameron didn't want to try the pizza because it was homemade but Mr. Picky did! and he liked it!

This pizza sauce is seriously as easy as opening up a jar of pizza sauce but has much more flavor! It's nice to have a little bit more kick on the same old boring pizza sometimes!

Homemade Pizza Sauce

recipe adapted from this recipe at Bake at 350 Goes Savory

2 tbsp. olive oil

1 tbsp. garlic, minced
1 (15 oz.) can crushed tomatoes, drained
1 small can tomato paste
1/2 cup water
pinch crushed red pepper flakes
1/4 tsp dried basil
1/2 tsp dried oregano
kosher salt
freshly ground black pepper

Heat olive oil in a sauce pan over medium heat. Once heated, add garlic and allow to become fragrant (about 30 seconds). Add in crushed tomatoes, paste, water, and spices. Stir until bubbling. Add in salt and pepper to taste. Serve on top of pizza dough of your choice!

Menu Plan Monday

2012-01-16T10:00:00.000-05:00

Happy Monday! I'm enjoying a day off with my boys today!!

I'm trying to get into the habit of making big batches of food over the weekend to freeze for later. We've also got a wedding coming up (for my sister!!) in June and I know the adult of the house are wanting to loose some weight so we've gotten some healthier snacks and lots of product in the house! I'm going to be taking salads and Lean Cuisines for lunch where I had been getting Sonic. Yes, I'm going to miss those tater tots but I'm tired of being the size and weight that I am!

Monday-- out to eat with restaurant gift card

Tuesday--Chicken Rollups

Wednesday-- Left over meatloaf (made on Sunday) and roasted cauliflower

Thursday-- Tilapia

Friday--Honey Ginger Pork Tenderloin

Be sure to check out the other great dinner ideas at Org Junkie!

Giveaway Winner

2012-01-16T09:43:00.000-05:00

Congratulations to Carrie!! She is the winner of the $25 Sam's Club Gift Card!!!

I have contacted Carrie and she has 48 hours to respond or another winner will be chosen.

The Flying Biscuit Biscuit

2012-01-11T20:04:00.000-05:00

That's right. Another breakfast idea. I told you I'm a breakfast person. Maybe you just didn't believe me.

In fact, I just had breakfast. For Dinner. (Didn't feel like cooking!)

Before I met my husband, he worked at a restaurant in Atlanta called The Flying Biscuit. In fact, the second week I was living in Atlanta I finally got to go! It quickly became our go to place for brunch on Sundays!

Well considering are we no longer in the ATL (and I don't want to travel an hour and half to get there for breakfast!) we have been making our own Flying Biscuits!

While their biscuits are probably double the size that ours are, we did pretty good! I was very proud of what we had made and I even had some Apple Cranberry Butter to go with them!

The Flying Biscuit Biscuit

recipe from my friend Jennifer

--3 cups of all purpose flour

--1 tbsp double-acting baking power

--3/4 tsp salt

--4 tbsp of sugar, divided

--6 tbsp of unsalted butter at room temp.

--1 1/2 cup light cream(if you can't find light cream use 1 cup of half and half in its place)

--1/3 cup half and half

Preheat oven to 350 degrees. Line a sheet tray with parchment paper.

Combine flour, baking powder, salt and 3 tbsp of sugar un a large mixing bowl. cut butter into 1/2 tbsp sixed bits and add to flour. Using your hands, work butter into dry ingredients. Mix until butter is cut to the size of small peas.

Make a well in the center of the flour and then pour in the light cream. Stir the dry ingredients into the wet by using your hands in a cirrcular fashion, knocking the flour mix into the liquid. Stir just intil dough comes together into a sticky ball. Turn dough onto a lightly flour surfaceand knead 3 times. Do not overwork the dough.

Using a lightly floured rolling pin, roll the dough to a thickness of 1 inch. The correct thickness is the key to making your "biscuits fly"

Dip a 2 1/2 inch diameter biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Do not twist the cutter--apply pressure straight down then pull back evenly. Scraps can be massed together and rerolled one time.

Place the biscuits on the prepared pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with the half and half(about 1 tbsp per biscuit) and sprinkle with remaining sugar.

Bake for 20-23 mins. Biscuits will be golden brown on top and flakly in the center when done.

Makes 8-12 biscuits, depending on the size of the cutter.

Don't forget to enter the latest giveaway! It ends Saturday!

Menu Plan Monday

2012-01-09T07:00:00.000-05:00

Happy Monday!!! It's first Monday in 3 weeks most of us have had to be at work and I'm sure all of us will be feeling it later today!! This week we get Cameron on Friday!!! I'm definitely looking forward to a weekend with him! Hope your Monday isn't too bad!!

Monday-- BBQ Sandwiches and Sweet Potato Fries

Tuesday--- Bean Burritos

Wednesday-- Mozzarella Baked Gnocchi (I'm going to add some Shredded chicken to this to get some protein!)-- this will be served with a salad and bread

Thursday-- Breakfast for dinner!

Friday--- Getting Cameron-- out to eat --

Saturday-- Cameron loves meatloaf so meatloaf and potatoes and another veggie

Sam's Club $25 Giveaway!!

2012-01-08T14:41:00.000-05:00

With the hustle and bustle of the holidays now over, I know my family is ready to get our routine back!

Part of that routine is saving our Box Tops for Education for Cam's school. I've got a huge envelope full of Box Tops ready to go back to school with him!

Sam's Club wants to remind everyone that your favorite General Mills products such as Nature Valley Granola Bars, Yoplait and Pogresso still have up to 6 Box Tops for Education on each box!

I know one of our family favorites, Cinnamon Toast Crunch Cereal, is definitely one General Mills Product that our household loves that is a part of this great program!

Now for the fun!!

General Mills Through My Blog Spark wants to offer one of my readers a $25 Sam's Club Gift Card so you can go and buy your favorites and stock on lots of General Mills products!

The giveaway will end on Saturday, January 14th, 2012.

Please leave a valid email address so that I can contact you!

To enter: Just let me know which Cereal is your favorite!

(I'm definitely torn between Cinnamon Toast Crunch and Golden Grahams!)

"Disclosure: The Sam´s Club gift card, information, and giveaway have been provided by General Mills through MyBlogSpark."

Menu Plan Monday

2012-01-02T09:51:00.000-05:00

Here we are at a New Year! Time to get back on track from the holidays and enjoy my last day off after the holidays!! Something I need to get better at is Menu Planning. I used to be really good at always knowing what we were going to have for dinner and the holidays derailed me and we ate out more than we should have!

Monday-- Cincinnati Style Chili

Tuesday-- White Chicken Chili

Wednesday-- Beef Tips and Noodles

Thursday-- Leftovers

Friday-- will probably order in with some restaurant gift cards we have!

Hope everyone has a great Monday! Be sure to check out all the other great menu plans at Org Junkie!

What's Baking? December- The BEST Ever Brownies

2011-12-28T20:54:00.000-05:00

Did you know that December is National Brownie Month?

I love brownies and normally make a boxed brownie (like these babies!) but our hostess, Nicole, wanted us to go beyond the box and make a homemade brownie. I had a recipe that I had used previously with these brownies but had another saved that I had been wanting to try!

I'm definitely a purist when it comes to brownies. I love just the chocolately goodness that brownies can give!
My favorite thing to do is make hot fudge sauce and have brownie sundaes!

Be sure to visit Nicole tomorrow for the brownie round up!!

The Best Ever Brownies

recipe adapted from this recipe at Joyful Momma's Kitchen

1 cup butter, melted

1 cup unsweetened cocoa powder (I used Hershey Special Dark)

1 1/4 cup packed brown sugar

1 cup granulated sugar

1/2 tsp salt

4 eggs

1 1/4 cup all purpose flour

2/3 cup semi-sweet chocolate chips

1. Preheat oven to 350.

2. Spray a 13x9 pan with cooking spray.

3. In a large bowl, combine butter and cocoa. Mix well

4. Add brown sugar, granulated sugar, and salt. Mix well

5. Add eggs. One at a time and mix well each time in between eggs.

6. Add flour. Mix well

7. Gently stir in chocolate chips

8. Bake 30-35 min until the edges pull away slightly from the pan and center is done. Enjoy!

Merry Christmas!!

2011-12-24T12:23:00.000-05:00

I hope that everyone has a wonderful and happy Holiday!!!

Mountain Dew Pancakes- Secret Recipe Club

2011-12-19T07:00:00.000-05:00

That's right! Your eyes are not deceiving you! These are really pancakes that were made with Mountain Dew Soda and they are surprisingly good!!

This month, for Secret Recipe Club, I was assigned the blog A Dusting of Sugar. Rebecca says that she has been cooking since she could ride and bike and I could definitely relate! I've loved cooking since I was seven! She is extremely sweet (The girl is baking cookies as a giveaway and sending them out to 2 readers!!) but yet realistic in her cooking because she is still a college student.

I really went back and forth on making these pancakes mainly because I'm not a Mtn Dew person. I know that there are lots of other baked goods with soda products in them such as these Apple Dumplings and 7UP Biscuits. So, why not Pancakes?

My favorite pancakes actually have sour cream in them and not a liquid so I decided to play around a little and add some sour cream to the batter. It took me a few tries to get the batter to a good consistency but it happened. My family thought I was crazy but all of them said they were "Surprisingly good and different and why aren't there more of them!"

Mtn. Dew Pancakes

recipe adapted from this recipe at A Dusting of Sugar

makes 5-7, 4 inch pancakes

1 cup pancake mix

3/4 cup Mtn Dew Soda

3 tbsp. sour cream

1 tbsp. melted butter

1. In a large bowl, add the pancake mix. (I used the good old Walmart Brand- Rebecca didn't have any on hand and has a homemade version on her site!)
2.Make a well in the center of the pancake mix and add the Mtn. Dew, sour cream, and melted butter; mix until smooth.

3. Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle, using about 1/4 cup for each pancake.

4.Brown on both sides and serve hot.

Week 12 of 12 Weeks of Christmas Cookies- Holiday Snickerdoodles

2011-12-14T21:34:00.000-05:00

We made it! Here we are at the LAST week of 12 Weeks of Christmas Cookies!

We started way back in September with my boys favorite!

Now we have an updated and holiday version of one of my favorite cookies!

I started baking when I was seven and Snickerdoodle Cookies were one of my favorite cookies in my 3 cookie rotation that I always made! Chocolate Chip, Snickerdoodle, and Gingersnaps were constantly made by me when I was growing up! My mom would buy me commercial size baking supplies at Sam's to keep all my baking needs met!

These are not your average snickerdoodles. These are Holiday Snickerdoodles kicked up a bit but still having that snickerdoodle flavor and cinnamon and sugar that we all know and love. White Chocolate Chips and Dried Cranberries hope to add the Holiday flavor!

White Chocolate Cranberry Cream Cheese Snickerdoodles

recipe adapted from this recipe on Joy's Hope

1 pouch snickerdoodle cookie mix (Betty Crocker and Krusteaz makes a snickerdoodle cookie mix!)
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tablespoon water
1 egg
1 cup sweetened dried cranberries
1 cup white chocolate chips

Preheat oven to 375 degrees.
Beat together cream cheese and butter until smooth.
Open cookie mix. Set Cinnamon Sugar packet aside for later use.
Add water, egg and cookie mix to cream cheese mixture.
Stir until soft dough forms.
Add in cranberries and white chocolate chips.
Cover & refrigerate 30 minutes.
After the 30 minutes are over, drop rounded spoonfuls of dough into cinnamon sugar.Roll to coat.
Place two inches apart on ungreased cookie sheet.
Bake a 375º for 8-9 minutes until edges are set.
Cool one minute then transfer to cooling rack.
Enjoy!

Wordless Wednesday

2011-12-14T08:00:00.001-05:00

Coley having fun with one of his favorite people, Uncle Jas.

Biscuit Sticky Bun

2011-12-13T07:00:00.001-05:00

Ah, Pinterest. How I love you! I wish I could spend more time with you but for now I will try to make more ideas you keep sending me!

Like this Biscuit Sticky Bun! Easy, peasy! I love breakfast (I'm sure you already know this though!) and love sweet treats with breakfast so when Carrie posted this on Pinterest I knew it had to be made!

There is even an orange version that I've seen floating around- which will be made soon too!

Biscuit Sticky Bun

recipe adapted from this recipe on All Things Delicious

2 small tubes refrigerator buttermilk biscuits

3 Tbsp. butter, melted

1/2 C. pancake or maple

1/3 C. brown sugar,packed

1 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Pecan Dreams- The Great Food Blogger Cookie Swap

2011-12-11T22:08:00.000-05:00

A few weeks ago I remember seeing a tweet from Lindsay at Love and Olive Oil about The Great Food Blogger Cookies Swap. I love cookies and love sending people gifts so I signed up immediately! I couldn't wait to get going on the cookies! I debated a lot about what I was going to send and kept going back and forth on a few recipes but kept coming back to these cookies. I'm not a big nut person but for some reason these just screamed Christmas Cookie to me.

Sometimes I am a procrastinator but yet these cookies had to be out and in the mail by December 5th. Well, December 3rd I decided to go down our stairs too fast and ended up banging and stubbing the daylights out of my right foot to the point where we thought I had a few broken toes. I didn't want to go to the ER knowing there is nothing they can do for them anyway so we pulled out my old boot, iced the toes, and kept going!- I did go to the Dr. Last Monday and luckily nothing was broken! But my foot is still black and blue!

Here we are with Pecan Dreams. My mom thought these were like Mexican Wedding Cookies but honestly a great little ball of sugar powdered goodness. (Speaking of mother's, my mom is used to trying everything I make so she snuck a few of these cookies and I had exactly 38- a dozen to send out to each person and then a few to try- She ate 4! So my matches got 10 of these and then some of the Peppermint Krispies to make up for my dozen.)

Pecan Dreams

recipe adapted from Starr Recipes at Greystone Cookbook

2 sticks butter, softened

1/2 cup powdered sugar

2 1/4 cups flour, sifted

2 tsp. vanilla

1 tsp. water

1 cup pecans, chopped

Preheat oven to 300 degrees. Cream together butter and powdered sugar. Add flour, flavoring, and water. Mix well and add pecans. Once dough is mixed, make rounded teasponful into a ball. Place balls of cookie dough on cookie sheet. Bake at 300 degrees for 30 to 35 minutes (until cookies are light brown). Roll cookies in powdered sugar as soon as they are removed from the oven.

I would also like to give a big thank you to the bloggers I got cookies from!

Lindsay at The Lean Green Bean

Melissa at I Was Born to Cook

Renee at The Way to My Family's Heart

12 Weeks of Christmas Cookies- Peppermint Rice Krispies

2011-12-08T06:56:00.001-05:00

So after seeing this bag of marshmallows at the store, I knew exactly what I had to do....

Peppermint Rice Krispie Treats!

Nothing really special added to them. I just like plain rice krispies.

The peppermint flavor in the marshmallow wasn't too overwhelming but was a nice touch and definitely Christmasy! I loved how they turned pink too!

Next Thursday is our last week of Christmas Cookies! I can't wait to show you what it will be!

Peppermint Rice Krispie Treats

recipe adapted from the Rice Krispie Box recipe for Rice Krispie Treats

1/2 stick butter or margarine

1 10 oz. bag Peppermint Marshmallows

(I've seen them multiple places Walmart, Target, KMart)

6 cups Rice Krispies cereal (or any other puffy rice cereal)

1. In large saucepan melt butter over low heat.

Add marshmallows and stir until completely melted. Remove from heat.

(I normally make them in microwave melting the marshmallows and butter together until melted.)

2. Add cereal. Stir until well coated.

3. Using a well greased spatula or wax paper evenly press mixture into 13 x 9 pan coated with cooking spray.

4, Let Cool. Cut into desired size. Enjoy!

Wordless Wednesday

2011-12-07T22:15:00.000-05:00

(Does this show you how spoiled my child is already? He is drinking his own Starbucks Hot Chocolate with a straw. Much thanks to his daddy for this one!)

Oven Baked Apple Pancake

2011-12-05T20:53:00.001-05:00

I honestly think that every Sunday I have the same routine. I get up. Walk into the kitchen and then figure out what cool or new thing I am going to make for breakfast. I really don't know how I found this recipe but it was a great breakfast and would be a great dessert too!

While I am not a big fan of pie fillings, my mom is so she had multiple cans and luckily this uses 2 cans of pie filling. This would probably be really good with some of the other fillings that are out like cherry or blueberry.

I loved how easily this came together and then poof was in the oven! I didn't add the confectioner's sugar that was called for because I thought it was sweet enough but feel free to add if you want!

Oven Baked Apple Pancake
recipe adapted from this recipe on Food Network
2 cans apple pie filling
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees.
In a 10-inch cast iron skillet, warm the apple pie filling, butter, and cinnamon.
In a bowl, beat the eggs until well beaten and frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth.
Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown.
Lightly dust the pancake with confectioners' sugar. Serve warm.

Linked to Mouthwatering Monday at Southern Fairytale

12 Weeks of Christmas Cookies- Cake Mix Cookies

2011-12-01T07:00:00.003-05:00

Here we are in December!!!! We are on week 10!!!

I have seen this recipe for cake mix cookies on quite a few blogs and it is so interesting to me how quickly these came together! The powdered sugar really makes this cookie! I made them with a strawberry cake mix but I can imagine any flavor would be great! Foodbuzz recently offered their tastemakers some Duncan Hines cake mix so that is the brand I used. I did find that I had to bake these a little long than the recipe called for but I was using stoneware so I imagine that was why. I can't wait to make these with Lemon!

Cake Mix Cookies
recipe adapted from this recipe at Abby's Sweets

1 box cake mix, any flavor (I used Duncan Hines)

1 egg, lightly beaten

1 carton whipped topping (Cool Whip), thawed

2 cups powdered sugar

Mix the cake mix, egg, and cool whip together until combined. This will be thick, but not so thick that you can roll it into balls. Put the powdered sugar into a shallow bowl.

Once you mix the dough, put the scoops of dough into the powdered sugar and roll it to coat. You can shape it once it is covered with the powdered sugar.

Bake at 350 degrees for 10-12 minutes.

Disclosure: As a Foodbuzz Tastemaker, I received coupons for Duncan Hines cake mixes. All opinions are my own.

Your Top 5 List of Cookies

2011-11-29T21:49:00.000-05:00

It's no secret that we LOVE cookies in my household. My husband and I were trying to come up with our top 5 list of what our favorites would be..... But we are stuck on a few. I love gingersnaps while he hates them. He is teaching a cookie class next week and we are trying to get the menu/list/recipes together for the class.

So, I want to know what are your top 5 cookies!!!

Here's a few of my husband's favorites (and mine too!)

Reese Cup Cookies

Chocolate Chip Cookies

Heath Bar Cookies

(I made these Labor Day weekend and they disappeared in about 24 hours. They were in my eyes the perfect cookie. I've just yet to blog about them.)

Gingersnaps

(My favorite recipe is from one of my old cookbooks.)

So there you have 4 cookies--- what should be #5????

The Treats Truck! Baking Book-- Review and Giveaway Winner

2011-11-29T21:36:00.000-05:00

Congratulations to my fellow A08er Krystal!!!!

She was the winner of the The Treats Truck Baking Book!!!

Garlic Parmesan Skillet Bread-- What's Baking

2011-11-27T14:11:00.001-05:00

For What's Baking this month, our hostess asked us to come up with a savory baked good. I was elated! I knew exactly what I was going to make. I make these rolls quite a bit and even made them for Thanksgiving but they were gone before I get pictures of them. Yet again.

So I remembered these little babies in my google reader and decided to whip them up. The garlic smell while they were baking was AMAZING. I think next time I might add some more butter but even Cole ate this bread!

Garlic Parmesan Skillet Bread
recipe adapted from this recipe on Plain Chicken

1 can buttermilk biscuits
3 Tbsp butter
2 garlic cloves, minced
2 tsp Italian seasoning
1/4 cup grated parmesan cheese

Preheat oven to 350. Melt butter in oven proof saute pan or iron skilled. Add garlic, cheese, and seasoning. Cut biscuits into quarters and toss in saute pan. Place whole pan in oven and bake for 15-20 minutes. Remove from oven and flip onto platter on serving.

(If you haven't entered the giveaway,be sure to soon! It ends Monday!!)

The Treats Truck! Baking Book-- Review and Giveaway

2011-11-25T21:41:00.001-05:00

I am totally fascinated by food trucks so when the opportunity arose to review The Treats Truck! Baking Book, I jumped on the offer! I love to bake and I love food trucks and I loved this cookbook!

This cookbook is honestly the funnest cookbook I've seen in a long time. It would be a great beginner baking book but also a cookbook for someone who just loves to bake because it has so many great offerings! (Cameron LOVED looking through it and was really disappointed we didn't have time to bake anything from it yet.) There are the basic things like Chocolate Chippers and then fun cookies like Kitchen Sink Rice Krispy Treats.

The owner/author talks about what treats are popular on the truck and how the truck is named Sugar! It was really fun to read and I even passed the cookbook around work and all of my coworkers noticed how it was colorful and just really wanted you to bake a cookie or cake from it.

Now you get a chance to own it for yourself!

Hi Sugar!

The Rules:

Mandatory entry: Leave me a comment letting me know your favorite cookie! Be sure to leave an email address so if you win, I can contact you!

For extra entries:

Follow via Google Friend Connect

Like The Boys Made Me Do It on Facebook

You have a total of 3 entries to win this cookbook!

This giveaway will end on November 28,2011 at midnight eastern time.

Disclosure: I was given a copy of this cookbook for review and a copy for a giveaway. No other compensation was given/

Wordless Wednesday

2011-11-23T07:00:00.001-05:00

Our Annual Gingerbread House (well houses and a train!)

Secret Recipe Club: Baked Cheesy Spread

2011-11-21T07:00:00.001-05:00

Time for Secret Recipe Club! I was super excited for this month because I got assigned The Freshman Cook who had my blog last month! (and created these awesome andes mint brownie bites!)

Every week Teri creates a list of what she will be making for the week and when I saw this posting I knew what I would be making! (This was a really fun sneak preview too!)

Teri said the exact same things I was thinking when I saw this.

The recipe uses items you probably already have in your pantry/fridge.
We thought you could substitute the dried apricots for apricot (or any other flavor of preserves)
It's Holiday season and you are always searching for a new recipe or something quick and easy to bring to the next party-- Yes, I said next party because if your work place is anything like mine there will be about 4 parties between now and December 25th.

Baked Apricot Spread

4 oz cream cheese, softened

1/2 cup cheddar cheese, shredded

1/4 cup Sour Cream

1/4 cup dried apricots, sliced

1/4 cup almonds,sliced

Crackers, for serving

Preheat oven to 350ºF. Mix cream cheese and cheddar cheese in a medium bowl until well blended. Add sour cream and apricots and mix well. Spread into a greased pie plate and sprinkle with the sliced almonds. Bake for 25 to 30 minutes or until the nuts are lightly toasted.

Cool Slightly and serve with crackers.

12 Weeks of Christmas Cookies- Microwave Sea Salt Caramels

2011-11-16T20:56:00.003-05:00

Caramels are my ultimate all time indulgence. Thanks to Pinterest, I now have the easiest version EVER.

Caramels have a special place because the nickname my family calls me is Cara-melle.

If something has caramel in it, you can guarantee I am going to get it.

Add in a little sea salt and you have the best treat!

I was truly impressed by the flavor of these caramels and at how quickly they came together. I'm so happy I tried them and can't wait to make them again!

Microwave Sea Salt Caramels

adapted from this recipe at Food.com

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk1 tsp. sea salt

Directions

Combine all ingredients together in a microwave safe bowl.
Cook in the microwave for 6 minutes, stirring every two minutes.
Once mixture is cooked, stir and pour into greased dish.
Sprinkle sea salt on top of caramel and let cool.
Cut, wrap in wax paper & store in air tight container.

Wanna-Be Pecan Pie

2011-11-15T21:01:00.002-05:00

Shhh... I'm going to tell you a secret....

I'm a Southern girl that doesn't like pecan pie!

I'm not a nut person. I don't really care for the texture and therefore you won't find too many recipes with nuts on here. Cameron also had a nut allergy (which he grew out of) for a few years so it was something we didn't keep around for a while.

I honestly didn't know how my friends were going to react to this pie but everyone LOVED it. In fact, pecan pie haters even liked this pie. This pie was gone by Sunday and I am making another one for my work Thanksgiving dinner (and probably won't be sharing it with people outside of my immediate work area!)

I'm going to try this next with chocolate covered pretzels. Yeah, baby.

(see how pretty it is!- my sister got a dslr camera and is practicing with my food!)

Wanna-Be Pecan Pie

recipe adapted from this recipe on Southern Plate

4 Eggs

1-1/4 cup sugar
1/2 cup plus 2 Tablespoons unsalted butter, melted and cooled
3/4 cup light corn syrup
1 teaspoon vanilla
Deep Dish Pie Shell, unbaked
3 T butter, melted
1-1/2 cups crushed pretzels
2 T sugar

Instructions

Preheat oven to 350.
For Filling:Place first five ingredients in large mixing bowl. Stir together with wire whisk until well combined.
Pour into unbaked pie shell.
Combine the last 3 ingredients (pretzels,sugar, and butter) bowl and stir well with a spoon until pretzels are coated evenly.
Sprinkle pretzel mixture evenly over pie.
Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning. (Allow to cool completely before serving.)

“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”

Pumpkin Cheesecake Swirl Pie

2011-11-14T07:00:00.001-05:00

This past weekend I had a Shutterfly House Party and really wanted to test out some new pie recipes on my friends (guinea pigs!). I say guinea pigs but I do have some great friends and coworkers because even as weird as some of my ideas might be, they will always try them and tell me the truth!

Pumpkin Pie is the quintessential pie of Thanksgiving and while it is nice as itself, it is also nice to change it up every now and then. I love the combination of pumpkin and cream cheese and thought this pie would be wonderful.

This pie is really good if you like cream cheese. The picture in the magazine showed more of a pumpkin base and then a cream cheese topping but mine ended up the opposite. Everyone still enjoyed this pie and my sister and I found out it was better cold than warm.

I can't wait to share with you the other 2 pies that I made! They would be great additions to your Thanksgiving table!

Pumpkin Cheesecake Swirl Pie

recipe adapted from The Food Network Magazine Pie insert, November 2011

1 Pie shell, unbaked (can be homemade or frozen)

3/4 pumpkin, pureed (not pie filling)

1/4 milk,evaporated

3 eggs

2/3 cup sugar, divided

1 tsp. pumpkin pie spice

12 ounces cream cheese, softened

1/3 cup sour cream

Preheat oven to 350 degrees.
Make a pumpkin pie filling with the pumpkin, evaporated milk, 1 egg, and half of the sugar and the pumpkin pie spice.
In a second bowl, combine the cream cheese, sour cream, 1/3 cup of sugar, and 2 eggs.
Stir 1/3 of the pumpkin filling into the cream cheese mixture.
Pour the pumpkin filling into the crust and the top with the cream cheese mixture.
Swirl together with toothpick.
Bake for 50 to 60 minutes until center is set.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.

12 Weeks of Christmas Cookies-Peppermint Kisses

2011-11-10T06:00:00.003-05:00

One of my absolute favorite blogs, Sing for Your Supper, posted these little cookies last year. I have had them saved for almost a year and couldn't wait to try them out!

I absolutely love peppermint during the holidays and this cookie has candy cane "flour" in it as well as a dusting of crushed candy canes on top. This comes together easily and is just basically an embellished sugar cookie. They have the perfect peppermint flavor- not too much and not overwhelming. Everyone (minus the peppermint grinch, my husband) loved them. I really debated about putting some peppermint extract in the white chocolate that goes on top but ended up not doing it.

Amy (of Sing for Your Supper), actually creates a candy cane flour that is used in this recipe. It is essentially the "dust" of crushed candy canes or peppermints. I used my Pampered Chef chopper and just beat some peppermints up to get the "flour" that I needed!

Peppermint Kisses
adapted from this recipe on Sing For Your Supper

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup candy cane flour**
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

crushed peppermints, for garnish (about 1/2 cup)

1 cup white chocolate chips or almond bark, melted

***Amy (of Sing for Your Supper), actually creates a candy cane flour that is used in this recipe. It is essentially the "dust" of crushed candy canes or peppermints. I used my Pampered Chef chopper and just beat some peppermints up to get the "flour" that I needed!

Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.

Whisk the flour, salt, baking powder and candy cane flour together.
Working with a stand mixer, preferably one fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. When mixed, the dough will be soft, creamy, and malleable.

Drop the dough onto the baking sheets by rounded spoonfuls.
Bake the cookies for 9 to 11 minutes, rotating the sheets at the midpoint. The cookies should feel firm, but they should not color much, if at all. Cool completely.

Heat the white chocolate in the microwave in 30-second intervals until melted and creamy. Drizzle over the cooled cookies.

Makes about 40 cookies.

Wordless Wednesday

2011-11-09T08:00:00.000-05:00

12 Weeks of Christmas Cookies- Chocolate Sour Cream Cookies

2011-11-03T07:00:00.001-04:00

We're half way there baby!! That's right! It's week 6!

I keep finding new cookies I want to make and really need to start focusing!

It is so much fun to be a part of this group again!

I found these a few weeks ago over on my friend Branny's blog. I loved these little cookies as did my family. Surprisingly, these have chocolate chips in them and Branny included almonds in hers . I'm not a nut person, so I didn't add them.

I find that it is always nice to have different types and textures of cookies during the holidays and I would definitely make this cookie again!

Chocolate Sour Cream Cookies

adapted from this recipe at Branny Boils Over

1/2 cup butter, softened
3/4 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini chocolate chips
1/2 cup chopped almonds, optional

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugars until light and fluffy.

Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture.

Stir in chocolate chips and almonds.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.

Bake at 350° for 12-15 minutes or until set.

Cool for 2 minutes before removing to wire racks to cool completely.

Find Family Favorites with Bush’s Beans

2011-11-01T08:00:00.004-04:00

Can you believe that it is already November 1^st? The holidays are right around the corner!

While I look forward to them every year, I also remember how busy this time of the year is. One thing that Roger and I always try to do with our boys is eat dinner together. While we may not be successful every day, it is something that is very important to us. Also, with 3 boys, it is imperative that we get them to try new things, and that we also make meals that are family-friendly. Luckily our boys are generally open to new things that they are served. Cameron is the only one that really makes a face, but then he tries it and likes it!

One thing that my family loves is Bush’s Beans. There are very few things that everyone will eat and beans are definitely on that list! Plus, I love being able to have a few “meatless” meals each week and still be able to get my boys the nutrients they need!

This Two Bean and Sweet Potato Hash was a real winner in my house! We even had it twice in one week- once as a side and once as part of a main dish with a pork loin. If you have never had the “Bean and Sweet Potato combo”, you are in for a real treat!

Find Family Favorite Recipes with Bush’s Beans is the Sidecar Series for November at Kitchen PLAY. Our special event this month is an early Thanksgiving (as we don’t have Cameron Thanksgiving weekend this year). My Bush’s Beans dish has the beans that my family loves yet also has sweet potatoes which are a “traditional” Thanksgiving side dish.

Be sure to check out the other mouthwatering pictures of Bush’s Beans on Facebook!

Two Bean and Sweet Potato Hash
The Boys Original recipe

1 sweet potato, peeled and diced
½ cup onion, diced
1/3 cup red bell pepper, diced
1 can Bush’s Black Beans, drained and rinsed
1 can Bush’s Cannellini Beans, drained and rinsed
3 tbsp. Olive Oil
2 tsp. garlic, minced
1 tbsp. kosher salt
2 tsp. black pepper
2 tbsp. cilantro, chopped

1. Heat olive oil in a sauté pan.
2. Add diced onions and cook until translucent, about 5 minutes.
3. Add garlic and sweet potatoes. Cook for additional 3 minutes.
4. Add diced red pepper and salt and pepper and cook for another 3 minutes.
5. Add both Cans of Bush’s Beans and cook for another 3 minutes.
6. Add chopped cilantro and cook for an additional minute.
Serve with your favorite entrée or as a breakfast dish with eggs!

This was a sponsored post but all opinions are my own.

Happy Halloween!

2011-10-30T21:11:00.000-04:00

Hope you have a happy and candy filled day!

Pumpkin Coffee Cake with Brown Sugar Glaze

2011-10-28T07:00:00.000-04:00

This month's What's Baking? theme was a Fall Taste Theme. I love all of the flavors of all! Pumpkin and Apples and Pears, oh my!

While our hostess for this month,Ange, wanted us to shy away from the "normal flavors"-- I couldn't do it! I stockpiled 6! cans of pumpkin last fall knowing there would be a "shortage" yet again this year. (Only to find I had no problem finding it Sunday at my local Aldi!)

I saw this coffee cake on Tasty Kitchen and knew I had to make it. I have a love of doctoring cake mixes and here is another one!

Be sure to visit Ange for Monday to see what everyone else made!

Pumpkin Coffee Cake with Brown Sugar Glaze

recipe adapted from this recipe on Tasty Kitchen

⅓ cups Water
1 can Pumpkin (15 Oz) (not the pie filling)
2 eggs
1 tbsp. vanilla
2 tsp. Pumpkin Pie Spice
1 yellow cake mix
1 tsp. baking soda
1 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 tbsp. butter, melted
1/4 cup sugar
1 tsp. vanilla
1/4 heavy whipping cream

Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

12 Weeks of Christmas Cookies- Red Velvet Cream Cheese Cupcakes

2011-10-27T07:00:00.002-04:00

One of my favorite parts of holiday baking, is baking for (and with) people that you love. My sister and I are completely opposite. She is the pretty blonde that is skinny and I'm the oddball bigger sister. She couldn't cook if someone paid her to, yet cooking is my love.

While on Pinterest Sunday afternoon, she stumbled onto these cupcakes and I knew we had to bake them! Her boyfriend loves red velvet and one of our friends had a baby a few weeks ago so why not spread the love! She thought I was crazy for running to the store for ingredients but it's what I do!

Again, I'm not a very good red velvet cake maker. I can't ever get it right. So the thought of making these cupcakes from scratch didn't sound fun to me but I knew we could find a red velvet cake mix and adapt these babies. I adapted the recipe's cream cheese interior for a bigger batch of cupcakes as well.

Red Velvet Cream Cheese Cupcakes

recipe adapted from this recipe on Lick the Bowl Good

1 Red Velvet cake mix

1 block of cream cheese, softened

4 tbsp. sugar

1 egg, beaten

1 tsp. vanilla extract

Preheat the oven to 350 degrees.
Place cupcake liners in 24 muffin tins.
Make the cake mix according to package directions and set aside.
Mix together the cream cheese, sugar, egg, and vanilla until well blended.
Fill the muffin tins halfway with the cake mix.
Spoon cream cheese mixture over red mixture, dividing evenly between all cups.
Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
Bake at 350 degrees for 25 for 30 minutes.
Cool on a wire rack.
Enjoy.

The Great Cookie Swap

2011-10-25T23:19:00.001-04:00

of 2011!!! I saw a tweet about this and had to join! Especially knowing my love for cookies AND a great chance to have fun with other bloggers!!

Make sure you sign up!!

Yogurt Cake- Secret Recipe Club

2011-10-24T07:00:00.003-04:00

This time for Secret Recipe Club I got to "meet" Manuela from Manu's Menu. Manuela is originally from Italy but is now living in Australia with her family. (She also has 2 adorable little girls!) Her blog is focused on providing the "real thing" of Italian cooking- which just fascinates me! She also has some recipes for gorgeous Macarons on her site! One section of her blog is called Manu's Menu in your Kitchen. Manu has posted where other people have made her recipes and posted them on her site! I loved, loved, loved this section!

This cake Manuela describes as one her favorite so I really tried to stay with the measurements that are listed in the original recipe. Be sure not the throw away that Yogurt cup after you dump the yogurt into your bowl because that is your measuring cup for this cake! Manuela says in her recipe that her yogurt cup is about 150 ml and here in states our yogurt is about 177 ml. Since the entire cake is measured with the yogurt cup, I just stuck with 6 oz. cup and used greek yogurt.

An ingredient that is also different in this cake is Caster Sugar. I had bought some at Williams Sonoma a few weeks ago and glad that I had it in my pantry. Caster Sugar is a finer version of sugar, almost like extra-fine sugar.

I also made a glaze for the cake instead of just dusting with confectioners sugar.Another change I made to my recipe was making it in a bundt pan as I do not own a springform pan. I've always had a love for bundt cakes and now I have another quick cake to make!

Be sure to check out all of the other great finds for this week's reveal of Secret Recipe Club!!

Yogurt Cake
adapted from this recipe at Manuela's Menu
*** YC is short for Yogurt Cup-- use your yogurt cup as your measuring cup!

1 YC greek yogurt, (6 oz. cup)1 YC all purpose flour2 YCs self raising flour2 YCs caster sugar1 YC milk1 YC vegetable oil 3 eggs2 tsp. baking powderButter to grease the baking dishconfectioners sugar, for dusting

Preheat the oven to 350 degrees.
With an electric hand mixer combine the yogurt, all purpose flour, self rising flour, caster sugar, eggs, milk, baking powder, and oil.
Grease a standard bundt pan with butter (or non-stick spray) and pour the cake batter in it.
Bake the cake for about 40 minutes or until a toothpick comes out clean. ( Do not open the oven before 30 minutes have passed or the cake will not rise.)
Let it cool and then sprinkle the top with icing sugar.

12 Weeks of Christmas Cookies- After the Dance Pralines

2011-10-20T07:00:00.003-04:00

Can you believe that we are already on Week 4?!?!?!??

Time keeps slipping away from me and I really need to start planning better because there are a whole lot more cookies that I want to share. Today we don't have a cookie but a treat! My favorite treat! In fact, when I went to IFBC New Orleans, my friend Amy and I went on a hunt for the best Pralines in New Orleans. While these are nothing like the ones we bought (can you say HELLO sweet potato pralines?), but considering they are a definitely win in my book. These aren't the creamy pralines you are used to but a great treat to make this Christmas season.

I've had this recipe FOREVER but have never made and I really don't know why!

These pralines are actually called After-The-Dance Pralines because young women would make these before going to a ball and then come home and enjoy them with their friends afterwards.

After-The-Dance Pralines

recipe adapted from November 2003 Southern Living

1 cup light brown sugar, firmly packed

1 egg white, beaten

1 1/2 cups chopped pecans, toasted

Preheat oven to 400 degrees. Stir together brown sugar and egg white and gently fold in chopped pecans.

Drop by heaping teaspoonfuls onto a greased or aluminum foil (or silpat). Turn off the oven. Let the pralines set for 8 hours in the oven. Enjoy!

Marzetti Simply Dressed

2011-10-19T20:26:00.000-04:00

My boys are not big salad eaters but salads are one thing that I love!

I love all the different combinations and toppings and dressings!

I normally just make a salad dressing of my own so I loved being able to try Marzetti's new Simply Dressed Salad Dressings.

Marzetti's Simply Dressed salad dressings actually have ingredients that can be pronounced and no HFCS!

I was also amazed at all of the flavors to choose from! I chose the Ceasar dressing but some of my other choices were Pomegrante, Ranch, or Ginger (which will be my next purchase!)

As a Foodbuzz Tastemaker, I received a coupon for a free bottle of Marzetti Simply Dressed Salad Dressing

All opinions are my own.

Wordless Wednesday

2011-10-19T08:00:00.001-04:00

Homemade Pumpkin Pie Spice

2011-10-17T08:00:00.000-04:00

So do you see that little bottle of pumpkin pie spice?

That little bottle at Wal-Mart the other day was $3.74. While some may not think that is high, I do. (That bottle is the bottle I bought last year!- but it was empty)

I still even had cinnamon from the bet!(Yeah, the husband one that bet. He said he would.) Guess what? Even after making this spice mix the cinnamon is still not gone.

I quadrupled this recipe and ended up with enough pumpkin pie spice to fill my bottle and my mom's bottle.

As much as we love pumpkin around here, I know that this will definitely is a keeper recipe!

Homemade Pumpkin Pie Spice
adapted from Smells like Home who adapted from Martha Stewart

Ingredients:

1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves

Instructions:

In a small bowl, stir together all the spices. Yields about 1 tablespoon.

Apple Sandwich

2011-10-16T21:44:00.000-04:00

I kept seeing this snack all over Pinterest (oh I how I love thee!) and knew it was time to make it! I was able to find the actual "recipe" via the Whole Foods website. I thought I had granola but didn't so we used chocolate chips instead.

I love apples and peanut butter together anyway but had in some chocolate and honey on tap and this snack will make your mouth water! My husband was dying to eat this while we were making it!

(Coley was napping!)

We also found out while making this that we had no apple corer. Instead of coring the apple with a corer, we cut the apple into slices and then took out the middle with a knife. (Or well my husband did, because my knife skills stink. P.S. If you are in the Chattanooga area, my husband will be teaching some classes at the North Shore location of Mia Cucina starting October 25th!!)

Apple Sandwich

recipe adapted from this recipe at Whole Foods

1 large apple ,cored and cut crosswise into 1/2-inch thick rounds
3 tablespoons peanut butter
2 tablespoons mini semisweet chocolate chips
1 tablespoon honey

Spread one side of half of the apple slices with peanut butter.
Then sprinkle with chocolate chips.
Top with remaining apple slices, pressing down gently to make the sandwiches.
Drizzle honey onto the apple sandwich.
Transfer to plate and serve.

Disclosure "As part of the Foodbuzz Tastemaker Program, I received 2 jars of Planters Peanut Butter."

Stuffed Pumpkin Spice Sugar Cookies

2011-10-13T06:00:00.003-04:00

Ahh, Sugar Cookies. My favorite part of Christmas Cookies! Every year my grandmother makes teacakes. They are really cutout sugar cookies but with a family recipe. My Christmas is really made when I get to go to my grandmother's house and enjoy all of the cookies that she makes.

My grandmother turned 80 this year and still makes at least 8 kinds of cookies during the Christmas season. She always makes family favorites and some new ones. Each grandchild has their own favorite but my grandmother's favorite is a fruitcake cookie.

This is a cheater recipe (or Sandra Lee recipe as my mother called it!)

I used a regular bag of sugar cookie mix and doctored it up to give it some more flavor.

This cookie was awesome!

I was making some cream cheese frosting and decided to add some more deliciousness to the cookie.

Adding the cream cheese frosting just made them even better!

This cookie was an adaptation from This month's Kitchen Play by McCormick Spice. This month had the theme of Kid Friendly Halloween! While Peabody made pumpkins with her cookies, I decided to do something different to mine!

Stuffed Pumpkin Spice Sugar Cookies
recipe adapted from this recipe on Culinary Concoctions by Peabody

1 package sugar cookie mix (I used Betty Crocker)
1 tablespoon pumpkin pie Spice
1 teaspoon Vanilla Extract
Frosting, of your choice (I made this recipe for another recipe coming soon!)

Mix sugar cookie mix according to directions on package. While mixing add in pumpkin pie spice and vanilla extract. Bake according to directions on package.

Once cooled, put frosting onto one side of a cookie and place an unfrosted cookie on top. Enjoy!

Tortellini Soup

2011-10-11T20:53:00.001-04:00

Today was one of those fall days where you don't even want to get out of bed. It rained all day long and not a hard rain but one of those drizzling rains that is just annoying enough to get things wet and be annoying and cause traffic issues. It was definitely a soup day and I was so happy that I had bought all of the ingredients for this soup over the weekend!

This soup comes together very quickly and is perfect for one of those nights where you will don't think you can cook but you know you have to cook! Even my sister commented on how good it was!! I used just a basic cheese tortellini but can imagine even more varieties being used during the fall and winter!

Tortellini Soup

recipe adapted from Annie's Eats

Ingredients

1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, un-drained
4 cups chicken broth
9 oz. tortellini, fresh or frozen
3 cups fresh baby spinach, loosely packed
Salt and pepper, to taste
Grated Parmesan, for serving

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onions to the pot and cook until slightly softened, about 5 minutes.

3. Add in the garlic and cook, stirring frequently, until fragrant, about 1 minute.

4. Add in the oregano and diced tomatoes.

5. Add the broth to the pot. Bring the broth mixture to a boil.

6. Add the tortellini to the pot and cook according to the package directions.

7. One minute before the tortellini is fully cooked, stir in the spinach.

8. Remove from the heat.

9. Season with salt and pepper to taste.

(You will not need much salt as the broth will provide a lot of salt to the dish!)

10. Serve warm with grated Parmesan.

12 Weeks of Christmas Cookies- Andes Mint Brownies

2011-10-06T06:00:00.001-04:00

So last week we started with my boys favorite cookie! And this week a favorite of mine!

One of my favorite combinations is chocolate and mint and I absolutely love Andes Mints! Chocolate Mint hot cocoa is one of my favorite drinks during the holidays and now I have that same flavor but it in a brownie form. While I normally use a box mix, I did use a homemade brownie mix for this recipe. While looking through a cookbook the title stated this was the Best Cocoa Brownie and I really have to agree.
The brownie was the perfect combination of fudge and not too cakey.

Andes Mint Brownies
recipe adapted from Dining with Pioneers II

1 stick butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup flour
1/2 cup cocoa (I used Hershey's Special Dark)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped Andes mints (I found a bag of andes mints chips and used those)

Preheat oven to 350 degrees.
Grease and lightly flour a square 9x9 pan.
Mix butter, sugar, eggs, and vanilla until well blended.
Sift dry ingredients together and stir into butter mixture.
Stir in chopped andes mints until well blended.
Pour mixture into pan and cook for about 20 minutes.
Cool and Enjoy!

Corn Beef Hash and Eggs from Sizzling Skillets

2011-09-30T17:42:00.000-04:00

Well, here it is folks! The last recipe that I made from Emeril's latest cookbook, Sizzling Skillets and other One Pot Wonders! (Be Sure to enter the giveaway if you haven't yet!--It ends tonight!!)

I knew once I saw this in the cookbook this dish was going to have to be made.

My husband LOVES corn beef hash. Any chance that he can order it, he does. I had never tried it before but considering I know how much he loves, I knew it would be made.

This recipe led to a very interesting conversation in the grocery store when it came time to buying the said corn beef.

Chef thought it would call for fresh corn beef like from the meat section of the grocery store. I thought it would come from the canned meat area of the grocery store. I had written the amount I needed on my list and he kept insisting that I was buying the wrong thing but I didn't!

I know that I have truly enjoyed this blogging party and please be sure to check out what the other bloggers have made as well!

12 Weeks of Christmas Cookies-- Reese Cup Bites

2011-09-29T07:00:00.000-04:00

I'm so excited to be joining another group of wonderful bloggers this year for the 12 Weeks of Christmas Cookies!

Yes, I know it is only September!

But Christmas will be here before we know it, so why not get an early start on all the baking!

I would say that this cookie is actually in the top 3 of baked goods in my house.

(This one being #1 and This one being #2.)

While it may not be festive, it is definitely good. And Melty and peanut buttery and just plain awesome.

In fact, while at Sunday lunch I asked Cameron and the Chef which cookie to start the 12 weeks of Christmas Cookies with and they both said this cookie.

If you are a blogger and wanting to join in the fun, just leave me a comment and I will get the information to you so you can join us! The party will last through December 15th this year!

Reese Cup Bites

recipe adapted from this recipe on Pioneer Woman Cooks

1 package of ready to make peanut butter cookie dough

(or the refrigerated cookie dough or your favorite recipe)

Mini Reese cups, unwrapped

Preheat oven to 350 degrees. Grease a mini muffin pan. Make the peanut butter cookie dough according to package directions. Place approximately 2 teaspoons of cookie dough in each well of the muffin tin. Bake for about 8 minutes. You want the cookies just barely browned.

Once the cookies are out of the oven, place an unwrapped reese cup in each well on top of the cookie.

Let cool.

What's Baking? September- Chocolate Cream Pie

2011-09-28T08:00:00.003-04:00

September's What's Baking? Theme was "A Family Favorite" and was chosen by Dani at Cloud 81/2.

This exact pie was the pie that I amazed my husband with my culinary skills because growing up my mom made this in the MICROWAVE. Naturally, I made it the same way.

Yes, you read that right. The Microwave.

Completely off the wall to my husband because he didn't even own a microwave but yet somehow I made a custard pie in it! This pie (when my mom made it) was ALWAYS a request of my uncle and cousin.

Now it is requested by my husband.( Sometimes I really feel sorry for the poor guy because there are very few recipes I will make twice but if there is something that he requests I will always try to make it.)

I'm not including the microwave version because well, you know, I don't make it that way anymore. (However, my mom still does!)

Chocolate Cream Pie

recipe adapted from Dining with Pioneers II Cookbook

1/4 cup cornstarch
1 cup sugar
3 tablespoons unsweetened cocoa (I use Hershey's Special Dark)
1/4 tsp. salt
2 cups milk, scalded
3 egg yolk, beaten
2 tbsp. butter
1/2 tsp. vanilla
1 baked 9 inch pie crust
3 egg whites, beaten for meringue
6 tbsp. sugar

Mix flour,sugar, cocoa, and salt. Gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount of milk mixture to the egg yolks. Stir into remaining hot mixture. Cook one minute, stirring constantly.

Add butter and vanilla. Cool slightly. Pour into baked pie crust. Cool.

Cover with meringue made of egg whites and 6 tablespoons sugar.

Bake in 350 degree oven for 12 to 15 minutes.

Also linked to Fusion Fridays at Jane Deere

Emeril's One-Pot Party: Pork and Beans

2011-09-27T08:00:00.000-04:00

I've said before that I loved how Emeril's Sizzling Skillets Slow Cooker Chapter and this is yet another dish from that section. At the very end of the chapter, is a recipe for Pork and Beans. Now, this is not canned pork and beans that everyone may be used to but this is a fresh and updated version of a one pot dish that most everyone will love.

I made these with my husband in mind. There is a restaurant near his restaurant that we went to for lunch and they have a Pork and Beans on their menu that he absolutely loves which is very similar to this dish. I didn't cut the pork up like the recipe says to but put the ribs on top and let the beans cook in the bottom of the crock pot.

We added BBQ to add some sweetness to the beans but once we added the BBQ sauce we were in heaven!

Don't forget that Emeril's new cookbook comes out today! You can enter to win your own copy here!

Secret Recipe Club: Weekend Dessert

2011-09-26T07:00:00.006-04:00

Time for another Secret Recipe Club!

I know what you are thinking-- Weekend Dessert?

My pick this month was Lauren from Keep It Sweet. Lauren called this Apple Crisp, Weekend Dessert, because when it is made, it will barely last all weekend! Which is so true, because this only lasted about 30 hours in our house!

Apples are one fruit that everyone in my family will eat! So I knew this would be a hit! I added some oatmeal to my topping to add some more texture but this is my preference and totally optional.

Lauren and I actually have something in common because we have both visited an apple orchard this fall and are up and ready with apple recipes! Lauren made applesauce and an apple pie with hers and I made crockpot applesauce and this apple crisp so far with mine!

Lauren has some great desserts on her blog so be sure to go over and check it out!
You won't be disappointed! She also has a step by step of how to make Apple Crisp!

Apple Crisp

adapted from this recipe on Keep It Sweet

Ingredients:

Filling:

6 large apples

1/4 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon cinnamon

Dash of salt

Topping:

1/2 cup all-purpose flour

1/3 cup oats

1/2 cup lightly packed brown sugar

1/2 teaspoon cinnamon

1/2 stick unsalted butter, chilled

Directions:

Pre-heat oven to 350 degrees.
Peel and thinly slice your apples.
Place all of the sliced apples into a large mixing bowl.
Stir in the flour, sugar, cinnamon and salt until all fruit is coated.
Place the filling in a 9×9 pan or baking dish.

For the topping:

Cut your butter into the mixture of brown sugar, flour,oats, and cinnamon until the mixture is full of small lumps.
Sprinkle the topping over the apples.
Bake at 350 degrees for an hour or until your fruit is tender and the topping is browned

Allow to cool for a few minutes and then serve topped with ice cream and or whipped cream

One Pot Cooking Party!

2011-09-25T09:32:00.000-04:00

So there are 19 other bloggers participating in the One Pot cooking Party!

Want to see what they are up to!?!?!?

Milisa made Cheddar Cheese Soup with Chicken and Peppers

Tracy made Slow Cooker Pulled Pork

Heather made Leek and Bacon Quiche in a Potato Crust

Vanessa made Artichoke Soup with Poached Oysters

Red Street Carline made Braised Meatball and Chickpea Pita with Yogurt Sauce

Diabetic Foodie made Cheese Enchiladas with the Slow Cooked Pulled Pork

Kristy made Butternut Squash Lasagna

Manges! Mangi! made Portuguese Pork and Clams

Donna Made Chorizo and Potato Quesadillas with a Cilantro Chile Crema

Cajun Chef Ryan made Chicken And Andouille Jambalaya

Rachel made Pasta E Fagiole

Jay made Red Wine and Port Braised Short Ribs

Matt made BLT Risotto ( as did Tara!)

Christy made Cajun Shrimp Stew

30AEats made Chicken Pot Pie with Biscuit top

Savoring Today made Turkey Club Casserole

Cooking with Books made Emeril's True Bolognese

Food Hunter made One Pot Veal Marsala

I think (and hope!) I have everyone working on this project on this list and if I forgot anyone I am extremely sorry! It's also fun to see what other people are making! Hope you enjoy my round-up!

Sizzling Skillets Cookbook Giveaway!

2011-09-22T08:00:00.000-04:00

So are you ready to win the cookbook I've been talking about for the last week!?!??? Here is your chance!

Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse

It comes out in bookstores September 27th but you can win it before It even comes out!

You will also win a set of the Flame Dishware by Zak! Designs

To enter the contest just let me know if you currently own any of Emeril's cookbooks!

Please leave an email address and this contest will end 9/30/11 at midnight and is open to US Addresses only. The prize will be sent by Morrow publishing.

Disclosure: I received a copy of Emeril's Sizzling Skillet and Other One Pot Wonders in order to make recipes for the one pot party. I also received a container of Emeril Essence and an Emeril by Zak serving piece. Upon completion of the One Pot Party, I will receive $50 of grocery reimbursement and the Library of Emeril Cookbooks. If I am the top performing culinary blogger, I will receive a new T-Fal Slow Cooker at the conclusion.

Chicken in the Pot from Sizzling Secrets and Other One Pot Wonders

2011-09-20T08:00:00.000-04:00

One thing I love about Emeril's new cookbook is the entire chapter that is Slow Cooker Meals. Yes, you heard that right, SLOW COOKER MEALS! I personally love the slow cooker and am trying to use it more and more because you literally can put everything in a pot and just let it cook!

The best thing is that this tastes like a chicken that has been roasting all day in the oven BUT it's a crock pot recipe! (Even the toddler ate this meal!) There was so much flavor in the chicken and I loved how the vegetables were added as well . The recipe states to not skip the browning of the chicken and I really have to agree!

Cajun Shrimp Stew: Emeril's One Pot Wonders

2011-09-19T20:54:00.000-04:00

Here is another great recipe that I get to share with you!

Did you see the Tuscan White Bean Soup with Broccoli Rabe from last week?

I'm lucky that this is another great recipe from Emeril's Sizzling Skillets and One Pot Wonders! This cookbook is coming at just the right time because with the weather being cool, it is wonderful to be able to enjoy some warm and comforting food again!

Emeril describes this as a comforting and simple stew that many in Louisiana enjoy. He also states that the hardest part of the stew is getting the roux to the right color and that it should be about the color of peanut butter. (Great Trick!)

The recipe for the shrimp stock is also included as a homemade shrimp stock is an integral part of the stew.

Cajun Shrimp Stew

1 cup vegetable oil

1 ½ cups all-purpose flour

2 ½ cups finely chopped onion

¼ cup minced garlic (about 12 cloves)

10 cups Rich Shrimp Stock (page 173)

2 bay leaves

1 ¼ teaspoons freshly ground black pepper

¾ teaspoon cayenne

2 teaspoons chopped fresh thyme leaves

1 ½ tablespoons kosher salt

3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces

2 pounds small or medium shrimp, peeled and deveined

¼ cup chopped green onion, green part only

2 tablespoons chopped fresh parsley leaves

Steamed long-grain white rice, for serving

1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes.

Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.

2. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)

3. Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.

6 to 8 servings

Rich Shrimp Stock

1 to 1 ½ pounds shrimp shells and heads

1 tablespoon vegetable or olive oil

14 cups water

1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)

½ cup roughly chopped celery

2 small carrots, roughly chopped

2 cloves garlic, peeled and smashed

2 bay leaves

1 teaspoon salt

2 teaspoons black peppercorns

3 sprigs fresh thyme

2 large sprigs fresh parsley

1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.

Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)

About 12 cups

Note: You can easily double the ingredient amounts to make a larger batch of stock.

To save space in the freezer, you can reduce the stock further after straining and discarding the solids. Just add water to the defrosted stock to reconstitute as needed

Emeril's One-Pot Party: Turkey Club Casserole

2011-09-15T22:29:00.000-04:00

"CHEESE!!!"

That was the first word out of Cole's mouth when I served him this for dinner the other night.

My husband has a thing against casseroles. (His first Thanksgiving at my Mom's house was a hilarious sight because she had made about 4 or 5 casseroles and he had never had any of them before!)

Chef, however, had been craving turkey. I at least attempt to help with his food cravings since when he says he wants something he really wants something.

This was a really rich casserole.

It has an egg and cream mixture that gets soaked up by club sandwiches!

Not only that, but the club sandwiches have a layer of bechamel sauce!

(Again, I am sorry I can't share the recipe but be on the lookout for a giveaway of the cookbook soon!)

Emeril's Sizzling Skillets: Chicken Sauce Piquante

2011-09-13T08:00:00.000-04:00

I went to New Orleans a few weeks ago for IFBC and was really wanting to reminisce on the flavors I enjoyed while down there. This Chicken Sauce Piquante was a different hit in my family!

Emeril describes this dish as a traditional New Orleans dish but in slow cooker form with lots of peppery glory.

I apologize that I can't share the recipe with y'all but you can pre-order the cookbook here! Also be on the lookout for a giveaway of Emeril's Sizzling Skillet and Other One Pot Wonders!

Disclosure: I received a copy of Emeril's Sizzling Skillet and Other One Pot Wonders in order to make recipes for the one pot party. I also received a container of Emeril Essence and an Emeril by Zak serving piece. Upon completion of the One Pot Party, I will receive $50 of grocery reimbursement and the Library of Emeril Cookbooks. If I am the top performing culinary blogger, I will receive a new T-Fal Slow Cooker at the conclusion.

Emeril's One-Pot Party!

2011-09-11T21:26:00.000-04:00

Welcome to the Party! You are now joining in a 3 week party to Celebrate the release of Emeril's New Cookbook- Emeril's Sizzling Skillet and Other One Pot Wonders! Over the next few weeks, I will be sharing what I make from Emeril's New Cookbook as well as a few recipes from the cookbook! You are getting an inside look because the cookbook doesn't hit shelves until 9/27!

Want a sneak peak of a recipe you might enjoy from the cookbook?

Here's a sample:

Tuscan White Bean Soup with Broccoli Rabe

This is a comforting, hearty soup with flavors reminiscent of northern Italy. We used baby lima beans because we just love their tender, creamy consistency, although in Italy it would likely be made with cannellini beans or great Northern beans. Use whichever beans you love or have on hand; just take note that the cooking time will vary slightly.

2 tablespoons olive oil

2 cups small-diced onion

1 cup small-diced celery

1 cup small-diced red bell pepper

1 tablespoon plus 1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons minced garlic

1 teaspoon dried Italian herbs

¼ teaspoon crushed red pepper

8 cups chicken stock or canned low-sodium chicken broth

2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained

1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches

1 bay leaf

4 cups water

1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces

1 sprig fresh rosemary

Grated zest of 1 lemon

2 teaspoons freshly squeezed lemon juice

6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)

Extra-virgin olive oil, for drizzling

1. Heat the olive oil in an 8-quart soup pot or stockpot over medium-high heat. Add the onion, celery, bell pepper, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper and cook, stirring, until the vegetables are tender, about 6 minutes. Add the garlic, dried Italian herbs, and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the stock, beans, Parmesan rind, bay leaf, and water and bring to a low boil. Reduce the heat to simmer gently and cook, partially covered and stirring occasionally, until the beans are tender, 45 to 60 minutes.

2. Using a slotted spoon, transfer about 1 cup of the beans from the pot to a small bowl and mash them with the back of a spoon. Return the mashed beans to the soup and add the remaining 1 tablespoon salt. Bring to a simmer over medium-high heat and continue to cook, uncovered, until the broth thickens slightly, about 15 minutes. Add the remaining black pepper, the broccoli rabe, and rosemary sprig and continue to cook until the broccoli rabe is just tender, about 5 minutes. Stir in the lemon zest and lemon juice. Remove the Parmesan rind, bay leaf, and rosemary sprig and discard them. Serve the soup in wide, shallow bowls, garnished with grated Parmesan and a drizzle of extra-virgin olive oil.

13 cups, about 6 servings

Also be on the lookout for a giveaway of Emeril's Sizzling Skillet and Other One Pot Wonders!

Disclosure: I received a copy of Emeril's Sizzling Skillet and Other One Pot Wonders in order to make recipes for the one pot party. I also received a container of Emeril Essence and an Emeril by Zak serving piece. Upon completion of the One Pot Party, I will receive $50 of grocery reimbursement and the Library of Emeril Cookbooks. If I am the top performing culinary blogger, I will receive a new T-Fal Slow Cooker at the conclusion.

Hear ye! Hear ye!

2011-09-01T21:30:00.000-04:00

So you want to see a review of my husband's new restaurant! Come on over!

I am super proud of him and so happy to be showing him off!

Foodbuzz Tastemaker: Chicken Viola

2011-08-31T21:45:00.001-04:00

I love when I get an opportunity for a Tastemaker of something that I actually use quite often. I have been a fan of the Viola! By Birds Eye ever since they came out in the early 2000's. This is one product that you will always see in my freezer. Even the chef will actually eat these!

Viola! can be found in the freezer section of your grocery store and comes together in a snap.

Once you open the package, you simply place the frozen product, water, and the sauce packet into a saute pan and let it get to work. The meal will be ready in 10 to 15 minutes (and will take some stirring as well!).

This time Viola! has gotten even better because they have come out with a Family Size! The regular size bag is enough to feed two people (or maybe one hungry person). The Family size can feed 3 to 4 people.

Now for an offer for you! Just leave a comment if you would like some coupons for Viola! by Birds Eye. The coupons are for buy one get one free in both the regular size and the family size.

Disclosure: This post is a part of Foodbuzz Tastemakers. I was given a coupon for a free product as well as coupons to pass out to friends and family.

Yoplait- Save Lids to Save Lives!

2011-08-31T21:07:00.002-04:00

It's time for the Pink Yoplait Lids Again!!!! I love supporting causes that help everyone and really hope that you can help Yoplait by tracking and sending in your pink lids!

We probably all know someone who was diagnosed with breast cancer and as a female, I want to do everything I can to help prevent my friends and family if they were ever diagnosed with this disease.

This information is from My Blog Spark and Yoplait:

One in eight women in the U.S. will be diagnosed with breast cancer within her lifetime - our friends, wives, mothers, sisters, neighbors - and this year, the fight against breast cancer starts right next door.

Through Save Lids to Save Lives, Yoplait will donate ten cents to Susan G. Komen for the Cure^® for each pink lid redeemed both online at Yoplait.com and via mail by December 31, 2011, up to $2 million. Plus, Yoplait is tracking pink lids redeemed by zip code to make sure funds generated from your lid collection go back to local breast cancer programs in your community.Here´s how you can support your local community´s fight:

Look for special pink lids on pink Yoplait yogurt cups, in grocery stores in September and October

Save your pink lids and redeem them via mail, or - for the first time - redeem them online at Yoplait.com. Make sure you enter your zip code when redeeming lids online!

In addition, you can visit http://bit.ly/slslcoupon to download a coupon* for $0.30 off any (1) variety Yoplait Yogurt cup (Includes Original, Light, Thick & Creamy, OR Whips!) today!

"Disclosure: The Yoplait prize pack, information and coupon have been provided by Yoplait through MyBlogSpark."

Now for the fun part!!! The Giveaway is for a prize pack just like I received! Use it to collect your pink tops!

For the giveaway, please leave your email address and let me know if you plan on donating any pink lids!

Apology

2011-08-31T18:14:00.001-04:00

I have three posts that all have to do with items or products that I have received over the last few weeks. I'm sorry that I will be blasting you with these over the next few days but it's stuff I have to do! Two of the three will have giveaway and/or offers involved so please stay tuned for those!

Happy Wednesday Y'all!

Secret Recipe Club-- Banana Nutella Swirl Bread

2011-08-29T07:00:00.001-04:00

Woooo!! Time for another round of Secret Recipe Club! This month I had Cindy, from Everyday Insanity.

Cindy loves to bake as much as I do and I loved looking through her blog. She has lots of kids and grandkids and while I can't relate to the grandkids, I can definitely relate to the kids. She also have a huge love of Brownies!

Cindy has been blogging since 2009 and is also a member of Tuesdays with Dorie. She has a great mix of family favorites and treats and sweets and was definitely a blog I look forward going back to again and again to see what she is making!

I kept going back and forth on what I wanted to make. At first, I thought about these Nutty Granola Clusters.However, I also had some over ripe bananas that needed to be used as well so this Banana Nutella Bread won!

Be sure to check out all the other great recipes for this week's Secret Recipe Club!

Banana Nutella Swirl Bread
recipe adapted from this recipe on Everyday Insanity

1 cup mashed very ripe banana (about 3 small)
1/2 cup brown sugar
1/2 cup low fat sour cream
1/4 cup butter, melted
2 eggs

2 cups all-purpose flour

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/2 cup Nutella

Combine first 5 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, stirring just until moistened.

Spoon 1/2 of the banana bread batter into a loaf pan coated with baking spray. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.

Bake at 350º for about one hour or until a toothpick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack.

What's Baking? August-- Tomato Pie

2011-08-25T06:59:00.000-04:00

The theme for August's What's Baking was Celebrate Summer. I can't think of a better way to celebrate summer than with all the produce that summer brings us. I just discovered Tomato Pie a few years ago and now it is definitely one of my favorite Summer dishes. There is nothing like the taste that the tomatoes, cheese, and onions all warm and ready to eat! This recipe is also good for those not so good looking tomatoes because they aren't really seen in the pie!

The secret to a good Tomato Pie is getting all of the tomato seeds and liquid out before baking. This will prevent you in having a soggy pie. I bet this pie would even be good with green tomatoes!

Tomato Pie

recipe adapted from this recipe at Simply Recipes

Ingredients

1 9-inch pie shell, baked
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil
2 cups grated cheese
3/4 cup mayonnaise
1 teaspoon Hot Sauce
Salt and freshly ground black pepper

1 Preheat oven to 350°F.
2 Squeeze as much moisture as you can out of the chopped tomatoes. I took the horizontally chopped tomatoes and squeezed them over the sink to get all of the seeds and juice out.
3 Sprinkle the bottom of the baked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.
4 In a bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. The cheese mixture will be thick. Spread the cheese mixture over the tomatoes.
5. Place in preheated oven and bake until browned and bubbly, about 30 to 45 minutes.

Wordless Wednesday

2011-08-24T08:30:00.000-04:00

Fried Green Tomatoes

2011-08-22T22:23:00.002-04:00

Words cannot express how much I love fried green tomatoes.

If a restaurant has these little babies on their menu, you can 100% guarantee that I will order them. I almost think sometimes that I have a love affair with anything that is green and fried because I love fried pickles, okra,etc.

(I think you get the picture.)

I also love when I accomplish making something for myself when my husband isn't home because I am really spoiled in the fact that I can say anything that I want and if he has time to cook, he will cook said item for me. I also do not remember seeing green tomatoes in the store as much as I have this year and thus the reason why I needed fried green tomatoes. I didn't deep fry these but just pan fried them and somehow? this makes them lighter. Hey, whatever works!

Fried Green Tomatoes

Ingredients:

1/2 cup buttermilk
1 egg
10 drops hot sauce

1 cup cornmeal
3/4 teaspoon salt
1 tablespoon canola oil
3 large green tomatoes, cut into 1/4-inch-thick slices (about 1 1/2 pounds)

Instructions:

1.Combine buttermilk, egg , and hot sauce in a medium bowl.

2.Mix cornmeal and salt in a pie plate.

3.Dip the tomato slices into the buttermilk mixture, then into the cornmeal, gently turning to coat.
4.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

5.Add half the tomato slices in a single layer and cook until browned on one side.Flip tomatoes over and cook next side until browned.
6. Take tomatoes from oil and place on paper towel lined plate.

7.Wipe the skillet clean and repeat with the remaining oil, and tomato slices.
Serve hot.

recipe adapted from this recipe on The Deen Brothers website