Pages

▼

Friday, June 29, 2012

Recipe: Fudgy Chocolate Chip Toffee Bars


OMG!  These are the most rich chocolaty yummy delightful goodness that I have ever put in my mouth.  These are not for the faint of heart or for those on a diet.  These are "I have had a bad day and I am going to stuff these in my face to make it go away" bars.  This is what you make your BFF when she needs to vent to you bars. These bars have graham crackers, chocolate chip cookie dough, chocolate chips and sweetened condensed milk.  See what I mean...not for dieters!   

So, make these and savor every single bite but don't blame me when you get on the scale the next day and see the five pounds you gained.  

Enjoy!


Fudgy Chocolate Chip Toffee Bars

by Pillsbury
Ingredients
  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs (32 squares)
  • 1 bag toffee bits (1 1/2 cups)
  • 1 roll refrigerated chocolate chip cookies
  • 1 bag semi-sweet chocolate baking chips (2 cups)
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp butter
  • 1 tsp vanilla
Instructions
  1. Heat oven to 350 degrees. (325 degrees for dark or nonstick pan).
  2. Spray bottom only of 13x9-inch pan with non-stick cooking spray.
  3. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits.
  4. Press mixture evenly in bottom of pan.
  5. Refrigerate about 15 minutes or until firm.
  6. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.
  7. In a saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.
  8. Remove from heat; stir in vanilla.
  9. Spread mixture over cracker crust.
  10. In medium bowl, break up cookie dough.
  11. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended.
  12. Crumble mixture evenly over chocolate layer.
  13. Sprinkle with remaining 3/4 cup toffee bits.
  14. Bake 25 to 35 minutes or until golden brown.
  15. Cool completely, about 2 hours.
  16. For a firmer bar, refrigerate 30 minutes longer.
  17. For bars, cut into 8 rows by 4 rows.
Powered by Recipage






at 11 comments:

Tuesday, June 26, 2012

{#68} Must Try Tuesday: June 26, 2012


My oldest daughter is at Girl Scout camp this week and I miss her so much.  She is my calm daughter while her twin sister's are rambunctious.  I am happy that she is off on her first adventure without mommy and daddy for a whole week but it makes me realize that she is growing up fast...too fast!  I wish I could slow down time but since I can't, I will just enjoy every second that I get to spend with them.

So, this week I thought I would share all things s'mores...the ultimate camp food!  Who knew s'mores could be made in so many ways?

I think I will go make one of these to help me get through this emotional time.  Enjoy!



S'mores Brownie Bars @ Brandy's Baking

~~~~
Nutella S'mores Bars @ Frugal Antics of a Harried Homemaker

~~~~
S'mores Cookies @ Alli 'n Sons

~~~~
S'more Cookies @ The Farm Girl

~~~~
Gooey S'mores Cookies @ Kevin & Amanda







at 2 comments:

Monday, June 25, 2012

Recipe: Baked "Fried" Zucchini


I am cooking my way through all of the fresh from the garden zucchini and squash that we have been blessed to receive.  Last week, I made mini zucchini cakes that my family loved.  Fried zucchini is a big family favorite.  Our favorite pizza restaurant in our small town makes the BEST fried zucchini.  It is so good we always get two orders for our family to share.  Not the healthiest thing, but oh so good.  I am trying to feed my family more healthy and delicious meals and obviously fried zucchini is not.   This recipe, which I found on one of my favorite blogs, Favorite Family Recipes, is a healthy alternative.  It has great crunch and is super simple to make and it makes me feel better that my family can still eat one of our favorite appetizers. 

Enjoy!

Baked "Fried" Zucchini

by Emily @ Family Favorite Recipes
Ingredients
  • 4-5 small zucchini spears, cut on an angle
  • 2 eggs
  • 1-2 tbsp milk
  • 1 cup Italian-style bread crumbs or finely blended croutons
  • 1/2 cup parmesan cheese
  • salt and pepper to taste
  • butter or cooking spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or spray with non-stick spray.
  3. Slice zucchini, cutting at an angle.
  4. Combine eggs and milk in a bowl.
  5. In a separate bowl, combine bread crumbs, parmesan cheese and salt and pepper.
  6. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs.
  7. Place zucchini on baking sheet, spray the top of each with cooking/butter spray.
  8. Bake for about 10-12 minutes or until golden brown.
  9. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning).
  10. Remove from oven and serve hot with ranch dressing.
Powered by Recipage


Linked To:
*The Southern Institute: Creative Me
*Boogieboard Cottage:Masterpiece Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*Flour Me With Love: Mix It Up Monday
*Inside BruCrew Life: Trick or Treat Tuesday
*Blessed with Grace: Tempt My Tummy Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesdays
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Red Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Rattlebridge Farm: Foodie Friday
*Country Momma Cooks: Link and Greet
 



at 1 comment:

Thursday, June 21, 2012

Recipe: Mini Zucchini Cakes


I am being overrun with squash and zucchini which is fine by me.  Our family has been enjoying the bounty of our friend's garden because they have been so generous to share with us.  It has been fun trying new recipes, which is one of my favorite things to do.  I came across this recipe on The Curious Country Cook.  She called them Zucchini Bites and I have also seen them as Zucchini Tots.  Whatever you want to call them, they are super delicious and a great side dish to summer meals.  I made slight changes to the recipe.  Instead of dicing the onion, I also grated it.  This gave these sweet little cakes a subtle onion flavor and no bits of onion for some of my picky eaters to complain about.

I still have a lot more squash and zucchini to use so watch for some more fabulous goodness.  Enjoy!




Mini Zucchini Cakes

adapted slightly from The Curious Country Cook
Ingredients
  • 1 cup zucchini, grated
  • 1/3 cup onion, grated
  • 1 egg
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup bread crumbs
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. 
  2. Spray a mini-muffin tin with non-stick spray, set aside. 
  3. Grate the zucchini and onion. Place both in a dish towel to squeeze out the excess water. Do NOT skip this part, or the middle of the zucchini cakes will be really soggy. 
  4. In a bowl combine the egg, cheese, bread crumbs, zucchini, onion, salt and pepper. 
  5. Using a spoon or a cookie scoop, fill the muffin cups to the top. 
  6. Bake for 15-18 minutes, or until the top is browned and set.
Powered by Recipage





at 3 comments:

Tuesday, June 19, 2012

{#67} Must Try Tuesday: June 19, 2012

Well, softball is officially over.  Whew!  Now we have a little more time to sit back and enjoy a leisure summer.  So, to celebrate our third place finish in regionals, I thought I would share some dessert recipes that I can't wait to make.

Enjoy!


Cookie Dough Cupcakes

~~~~
Salted Caramel Cheesecake Cupcakes

~~~~
Mojito Cupcakes

~~~~
Snow Cones (cupcakes)
Source: bakerella.com via Wende on Pinterest

~~~~
Rainbow Cake in a Jar
Source: momadvice.com via Wende on Pinterest

~~~~
Sponge Cake in a Mug

~~~~
Mini Raspberry Swirl Cheesecakes





at 2 comments:

Monday, June 18, 2012

Recipe: Cinnamon Roll Casserole


I am always on the hunt for yummy breakfast dishes that I can make when I have extra time on the weekends and this one definitely fits that requirement.  When I came across this recipe on The Dishy Decorator's blog, I just knew I had to try it so I made it for Fathers Day breakfast and it was a huge hit with my family.  It is like a bread pudding and is oh so tasty and super easy to make.

I only made a few changes to the recipe.  First, instead of cutting all the rolls into eight pieces, I did the first layer and can into four pieces, then on the second layer and can, I cut into eight pieces and filled in any bare spots.  I didn't have any heavy cream, so I used 1/4 cup half and half and 1/4 cup whole milk.  Instead of pecans, I used walnuts.  


This dish is so good and easy to make that I will be making this for our VBS volunteers and even for our school staff.  Enjoy!



Cinnamon Roll Casserole

by The Dishy Decorator
Ingredients
  • 2 tbsp of melted butter or baking spray
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 2 tsp ground cinnamon
  • 2 tsp vanilla
  • 1 cup chopped pecans (or walnuts)
  • 1/4 cup maple syrup
Garnish
  • Icing from cinnamon rolls
  • Maple syrup (if desired)
Instructions
  1. Heat oven to 375°F.
  2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
  3. Separate both cans of dough into 16 rolls; set icing aside.
  4. With the first 8 rolls, cut each roll into 4 pieces; place pieces over butter in dish.
  5. With the last 8 rolls, cut each roll into 8 pieces, making sure to fill in any bare spots and then just layering on top.
  6. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
  7. Sprinkle with pecans; drizzle with 1/4 cup syrup.
  8. Bake 20 to 28 minutes or until golden brown.
  9. Remove from oven and cool 15 minutes.
  10. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  11. Drizzle icing over top.
  12. If desired, spoon syrup over individual servings.
Powered by Recipage



Linked To:
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat Tuesday
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*Crazy for Crust: Crazy Sweet Tuesday
*33 Shades of Green: Tasty Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Mom on Timeout: Taking Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*The 36th Avenue: Sticker and Party Time
*A Little Nosh: Tastetastic Thursday
*Something Swanky: Sweet Treats and Swanky Stuff
*A Creative Princess: It's a Party
*A Glimpse Inside: Catch a Glimpse
*Happy Hour Projects: Happy Hour Friday
*Simply Sweet Home: Friday Favorites
*Alli-n-Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Gingerbread: Sweet Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday
*Country Momma Cooks: Link and Greet
*Everyday Mom's Meals: Church Supper
*Addicted to Recipes: Scrumptious Sunday
*Reasons to Skip the Housework: Tuesday Time Out
*Blissful and Domestic: Feature Friday




at 13 comments:

Tuesday, June 12, 2012

{#66} Must Try Tuesday: June 12, 2012

This week my girls are playing in a softball tournament so it is a crazy busy week.  I am starting to get more kitchen items put away which means I am closer to getting back into the kitchen to really start baking.  A few days ago, I made the most awesome squash dish, Cheesy Squash, with the abundance of squash that I am receiving.  It was so good and my family ate it up.


This week I thought I would share some great recipe finds for baked breakfast items.  These all look so SO yummy!  Enjoy!




Baked Donuts @ Tartlette


~~~~
Peanut Butter Chocolate Chip Donuts @ Chris Sweet Mornings


~~~~
White Whole Wheat Buttermilk Donuts @ Joy in My Kitchen


~~~~
Glazed Donut Muffins @ Sweet Pea's Kitchen


~~~~
Black Bottom Banana Cupcakes @ What's Up Cupcake


~~~~
Banana Oatmeal Muffins @ Mennonite Girls Can Cook


~~~~
Apple Fritter Bread @ Flour Me With Love


~~~~
Maple Oat Bread with Cinnamon Swirl @ The Happy Housewife


~~~~
Cinnamon Pull-Apart Bread with Glaze @ Bake It






Linked To:
*The Atwoods: Friday Favorite Finds











at No comments:

Sunday, June 10, 2012

Recipe: Cheesy Squash





I love this time of year...long lazy days, no alarms, lots of swimming and an overabundance of treasures from the garden.  We have been blessed with family and friends that are sharing their produce.  I have received lots of squash this year and I am LOVING it!  This is one of my favorite veggies and with all this golden goodness I have been looking for new recipes.  I came across this recipe and was instantly inspired to make it.  I am glad that I did.  It smelled so good while it was cooking away in the oven and once it was done, my family couldn't wait to dive into it.  There was nothing left by the end of dinner.  The onions and squash sweetened and the cheese added some awesome flavor.  I used sharp cheese but I would think any cheese would work.  


This is definitely a family keeper and I can't wait to make this dish again and share it with my extended family.  Enjoy!








Cheesy Squash





Ingredients
  • Large sweet onion (1015 or Vidalia)
  • Several squash (I used 3 large and 3 small)
  • 1-2 cups cheese, shredded
  • salt and pepper

Instructions


  1. Preheat oven to 400 degrees.
  2. Dice the onion and saute in a little butter until soft.
  3. Grease a 9x13" pan with butter or non-stick spray.
  4. Thinly slice the squash.
  5. Once the onion has softened, spread evenly in the bottom of the pan.
  6. Arrange the squash in the pan.
  7. Cover the pan with foil and cook in the oven for 30 minutes.
  8. Remove the foil and sprinkle the cheese evenly over the squash.
  9. Place the pan back in the oven, uncovered, and bake for 15 to 20 minutes or until the cheese is bubbly.

Powered by Recipage




Linked To:
*Addicted to Recipes: Scrumptious Sunday
*My Sweet and Savory: My Meatless Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love:  Mix It Up Monday
*A Southern Fairytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef In Training: Tuesday Talent
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Miz Helen's Country Cottage: Full Plate Thursday
*The 36th Avenue: Party Time
*Mom on Timeout: Taking a Timeout Thursday
*Home Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes









at 6 comments:

Friday, June 8, 2012

Recipe: Quick and Easy Berry Cobbler





I was recently looking for a quick cobbler to make for our first cookout of the summer.  I have a peach cobbler recipe that I love, my mom's Peach Cobbler, but I didn't have any peaches available.  When I came across this recipe on Pinterest, I couldn't believe it only took four ingredients.  That's right....four ingredients!  Four ingredients that make the most wonderful berry cobbler...especially when a scoop (or two) of vanilla ice cream is added on top!


I have already made this cobbler twice.  It is just that good.  The first cobbler I made was with wild cherries and strawberries.  The second cobbler was with strawberries and blackberries.  Both were super good, but I really liked the cherries/strawberries best.


Enjoy!








Quick and Easy Berry Cobbler

{Jennifer/Living a Changed Life}

Ingredients
  • 2-14 oz bags frozen berries (I used cherries and strawberries)
  • 1 box white or yellow cake mix
  • 1 can lemon/lime soda
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9x13" pan with non-stick spray.
  3. Place the frozen berries in the pan.
  4. Sprinkle the cake mix over the berries, covering the berries completely with the mix.
  5. Pour the soda over the cake mix. DO NOT STIR.
  6. Place in the oven and cook for about 30 minutes or until golden brown.
Powered by Recipage



Linked To:
*Simply Sweet Home: Friday Favorites
*Alli-n-Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo:  Anything Goes
*It's a Hodgepodge Life: It's a Hodgepodge Friday
*Rattlebridge Farm: Foodie Friday
*Stuff and Nonsense: Fridays Unfolded
*Happy Hour Projects: Happy Hour Friday
*Gingerbread Handmade: Sweet Saturday
*Country Momma Cooks: Link and Greet
*Sweet as Sugar Cookies: Sweets for a Saturday
*Petite Hermine: Sunday Linky Party
*Everyday Mom's Meals: Church Supper
*Addicted to Recipes: Scrumptious Sunday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*A Southern Fairytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*Crazy for Crust: Crazy Sweet Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Talking Dollar and Cents: Sweet Temptations
*Miz Helen's Country Cottage: Full Plate Thursday
at 3 comments:

Tuesday, June 5, 2012

{#65} Must Try Tuesday: June 5, 2012

HELLO!!!  I didn't drop off the face of the earth!   It has been a crazy two months.  First, I got a job.  I wasn't really looking for one because I love being home with my girls, but this one just fell into my lap and it was a total blessing.  I get to work at my girl's school as a second grade aide.  I LOVE working with the teachers and helping the kids, but most of all, I love being to see my kids throughout the day.  I am on the same schedule as they are and I get summers off....woohoo!   


Second, we moved....again!  You would think that after years of being a military wife, I would be used to these moves, but they get harder as I get older.  One of the bonuses of being a retired military wife, is that we don't have to move, but we decided to move into town and get off the dirt road and closer to people.  Now, I still live in my same small town with my tiny little grocery store, but I am a block away from there and my kids have neighbors to play with.  Win...Win!


Now, with work and getting my family on a new schedule and us getting settled into our new house, I just had to put my blog on the back burner.  I have been doing some baking and have tried a couple new recipes, but not as much as I would like.  Now that summer is here and school is out, it's time to get back in the kitchen...can't wait!


I hope to be back on a regular posting schedule and have some great recipes to share.  Until then, here are some fabulous looking recipes that I am looking forward to trying.  


Enjoy!




Maple Mustard Buttermilk Chicken Tenders


~~~~
Sausage and Three Cheese Deep Dish Pie


~~~~
Chicken Sliders


~~~~
Creamy Feta Dip


~~~~
Chocolate Swirled Peanut Butter Blast Cupcakes


~~~~
Malted Rocky Road Brownie Cupcakes


~~~~
Strawberry, Balsamic and Goat Cheese Muffins


~~~~
White Chocolate Chips Scones


~~~~
Cinnamon Roll Doughnuts


~~~~
Slow Cooker Apple Crumble








Linked To:
*Finding Joy in My Kitchen: Friday Favorite Finds

at No comments: