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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.
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{#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

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

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S'mores Cookies @ Alli 'n Sons

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S'more Cookies @ The Farm Girl

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Gooey S'mores Cookies @ Kevin & Amanda







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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.
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A.1. Pot Roast

Today turned out to be a perfect Sunday for a pot roast dinner since tropical storm Debby has been dropping buckets of rain on our area all day. It was so nice to dump everything in my slow cooker and let it do all the work while I laid around in my pjs all day and napped.

My husband recently saw a pot roast recipe on the side of an A.1. sauce bottle, so I thought I'd try it out, but I put my own spin on the recipe. And I must say, it came out pretty darn good, and I've tried out several different pot roasts over the years. In fact, I don't think I have ever made the same one twice. This one might very well be my favorite so far.

Ingredients:
1/2 cup A.1. Sauce
3/4 cup low-sodium beef broth
1 tablespoon Montreal steak seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon all-purpose flour
1 onion, sliced
1 beef chuck roast, 2 and 1/2 pounds
salt and pepper
1 lb pound baby carrots
1 lb baby red potatoes

In a bowl, whisk together the A.1. sauce, beef broth, seasonings and flour. Set aside.

Place the slice onions on the bottom of your slow cooker. Season the chuck roast on all sides with Kosher salt and fresh ground pepper. Place the roast on top of the onions. Add the potatoes and carrots around and on top of the roast. Pour the sauce all over the top.

Place the lid on your slow cooker and cook on low for 8-9 hours or high for 6-7 hours. Serve with some fresh baked rolls or bread and a side salad.
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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.
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{#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

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Salted Caramel Cheesecake Cupcakes

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Mojito Cupcakes

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Snow Cones (cupcakes)

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Rainbow Cake in a Jar

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Sponge Cake in a Mug

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Mini Raspberry Swirl Cheesecakes





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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.
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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




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Jäger Schnitzel

Last year my husband and I finally tried, and immediately fell in love with, this German restaurant in Tampa called Schnitzelhaus. It quickly became one of our most frequently visited restaurants and we introduced family members and friends to it as well. Everyone we brought also became fans. Sadly, last month, after 16 years in business, Schnitzelhaus closed. Leaving a hole in our hearts and our stomachs.

One of our favorite dishes at Schnitzelhaus was the Jager Schnitzel, breaded veal, chicken or pork cutlets topped with a creamy, rich mushroom sauce. I went on a hunt for the recipe, hoping to find our Jager Schnitzel fix. I found the below recipe on a German Food Guide Web site. It's not exactly like the restaurant's, but it's pretty close and it was definitely delicious. My next German feat will be to tackle Spätzle. It's about time I master the cuisine of my heritage.

Number of Servings: 4
For the Schnitzel
1 pound thin veal cutlets (I used chicken cutlets because I had them, but I'm all for making it with veal)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil

For the Sauce
1 lb Mushrooms, washed and cut into bite-size slices
2-3 slices Bacon, chopped into small pieces
1 small Onion, finely chopped
1/2 cup Vegetable Broth (I used chicken broth)
1/2 cup Cream (I used milk but sprinkled in a little flour before adding the liquids)
1/2 teaspoon dry Thyme
A small bunch Parseley, finely chopped
A little extra milk as needed

Instructions
Season each veal cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.

In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.

Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.

Add a little butter to the same pan. Add onions and bacon. Cook until onions begin to brown. Add mushrooms back to the pan, then add the broth and cream. Add salt, pepper, and thyme. Bring mixture up to a simmer, and continue simmering until liquid has noticeably reduced (about 15-20 minutes) - stir occassionaly.

Stir in milk into the sauce until the sauce reaches the desired consistency (the sauce shouldn't be too thin and be creamy). Remove pan from heat. Stir in 2/3 of the chopped parsely. Add additional salt and pepper as needed.

To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parseley over the sauce.
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{#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


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Peanut Butter Chocolate Chip Donuts @ Chris Sweet Mornings


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White Whole Wheat Buttermilk Donuts @ Joy in My Kitchen


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Glazed Donut Muffins @ Sweet Pea's Kitchen


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Black Bottom Banana Cupcakes @ What's Up Cupcake


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Banana Oatmeal Muffins @ Mennonite Girls Can Cook


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Apple Fritter Bread @ Flour Me With Love


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Maple Oat Bread with Cinnamon Swirl @ The Happy Housewife


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Cinnamon Pull-Apart Bread with Glaze @ Bake It






Linked To:
*The Atwoods: Friday Favorite Finds











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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.

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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









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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.
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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



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