My Daily Trials And Triumphs As A Mama, With A Little Added Sugar & Spice As I Try to Creatively Feed The Next Generation.
Sunday, June 29, 2014
Pancake Apple Rings
BBQ Chicken & Peach Kabobs with #Bacon #HappyFourthOfJuly
Ritz Peanut Butter Cut S'more Bars
Caramel Apple Bunt Cake
Reese's Peanut butter Cup Brownies
- 1 box brownie mix
- 2 eggs
- 2/3 cup vegetable oil
- 1/4 cup water
- 1/2 cup chocolate chips
- 9 Reese's peanut butter cups
- Preheat oven 325 degrees F.
- Grease an 8x8 baking dish and set aside.
- Stir together brownie mix, eggs, oil, water, and chocolate chips.
- Pour half the batter into baking dish.
- Align peanut butter cups on top.
- Cover with remaining batter and bake for 55 minutes.
Braided Apple Bread
Apple Braid
For the Apple Filling 3 medium-size Granny Smith apples For the Bread 2 1/2 cups bread flour For the Glaze: Preheat the oven to 350 degrees Fahrenheit. Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.) Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet. Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten. Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes. Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve. |
The "Oopps I Forgot" Saturday Funny: June 28/14
Saturday, June 21, 2014
Saturday Funny: June 21/14 + #Thankyou
Wednesday, June 18, 2014
Best Ever Beef Enchiladas!!!
OO ME!! PICK ME! ME RIGHT HERE WAVING MY HAND IN THE AIR!!! OHH PLEASE PICK ME!!
Who loves all time it takes to make said Mexican food and have it turn out eatable?
*Hears the crickets chirp*
No one?
Well guess what? You are not alone!
So here is my ALL TIME FAVE Enchilada recipe that with prep and cook time will take you under an hour!
BEST EVER BEEF ENCHILADAS
What you need:
3/4 lb. extra-lean ground beef
1 cup each chopped green and red peppers
1 cup salsa, divided
1/2 cup Tex Mex shredded Cheese, divided
8-10 small tortillas
4 tbsp Zesty Italian dressing
Make It:
- Heat oven to 400°F.
- Brown meat with peppers in large nonstick skillet on medium-high heat. Stir in 1/2 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
- Spread 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Brush both sides of tortillas with dressing. Spoon 1/3 cup meat mixture down centre of each tortilla; roll up. Place, seam sides down, over salsa in dish. Repeat with remaining tortillas; top with remaining salsa. Cover.
- Bake 20 min. or until heated through. Top with remaining cheese; bake, uncovered, 2 to 3 min. or until melted.
SERVE AND ENJOY!!
Saturday, June 14, 2014
Saturday Funny: June 14/14
Thursday, June 12, 2014
"Nobody Better Touch My Butterfinger" Cake
- 1 box yellow cake mix, and all ingredients it calls for
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) jar caramel topping
- 1 (8 oz) tub cool whip, thawed to room temp
- 3-4 regular size Butterfinger candy bars
- Bake cake according to directions in a 9x13 pan.
- Let cake cool for about 5-10 minutes.
- Poke holes in cake with the handle end of a wooden spoon.
- While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
- Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
- Spread cool whip over the top evenly.
- Sprinkle with crushed Butterfinger candy bar pieces.
- Store in fridge until ready to eat. Store any leftovers in fridge.
Tuesday, June 10, 2014
Reese's Peanut Butter Marshmallow Cookie Pie
- 1 1/2 package chocolate chip (or chunk) cookie dough *we use Pillsbury
- 1/2 cup chocolate chips
- 12 Reese's Peanut Butter Cups
- 1 1/2 to 2 cups of mini marshmallows
- Hot fudge for drizzle
Instructions
- Heat the oven to 350.
- Spray a pie pan with nonstick cooking spray. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake for 5 to 8 minutes or until, as seen in the photo, it's starting to set up, but is not baked through.
- Sprinkle chocolate chips evenly over the bottom, and add the peanut butter cups. Sprinkle marshmallows over the top. Press 1/4 cup sized balls of remaining dough into the palm of your hand and carefully place on the top of the pie. Bake for an additional 15--18 minutes or until golden brown. Remember, the insides are gooey so it will jiggle a little coming out. Cool for 6-10 minutes before slicing or 20 minutes for the perfect piece to come out. Drizzle with hot fudge for serving.