Category Archives: Uncategorized

Cinnamon Roll French Toast :)

Standard

Image

 

Advertisements

Puppy Chow / Snow Man Trash

Standard

This is a beyond decadent snack…way too dangerous to leave at the house!!!

 

 

Melt a stick of butter in  a large tall pot. Then add a bag of chocolate chip morsels, stirring until melted. Then add 12 oz of peanut butter creamy, completely melt and stir all 3 together. Add one teaspoon of vanilla extract gradually stir in Rice chex cereal, small amounts at the time until you have used about ½ of a regular box.

Then, add a large bag of 4x conf. sugar to a large freezer Ziploc, dip mix in to this in small quantities and shake shake shake shake. Keep the other mixture hot and keep adding it to the bag of sugar and shaking until all covered. It takes a lot of shaking and adding a lot of powdered sugar to the top. If the mixture gets cold, it will not stick so keep it warm while you are shaking ..

Zucchini Tots

Standard

I found this recipe at The Curious Country Cook (blogspot).

Zucchini Bites
Recipe adapted: The Naptime Chef
yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Key Lime Cupcakes

Standard
These might use cake mix, but they were a huge hit at my house. I made them for my friend’s birthday after dinner at our home, and I sent her home with 1/2 dozen. This recipe makes 24, so we had some left at our home as well. My husband didn’t share these with my typical guinea pigs…he kept them at home. That demonstrated what he told me…that they were right up there with the white chocolate raspberry cupcakes I’ve made in the past.
I used fresh key limes, but you can substitute the bottled juice if you prefer.
Cupcakes
1 box lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired
Glaze
1 cup powdered sugar
 2 to 2 1/2 tablespoons Key lime juice
Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Makes 24 cupcakes

20120605-201512.jpg

20120605-201521.jpg

20120605-201530.jpg

You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.
Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

Serving (1 Cupcake)
Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 41g(Dietary Fiber 0g, Sugars 33g), Protein 2g

Hawaiian Chicken – Slow Cooker Meal

Standard

Who doesn’t like pineapple and chicken? And who doesn’t like it when it’s a fix-it-and-forget-it crock pot meal? 🙂

When you prepare this, let us know what sides you added to your meal!

3 pounds skinless, boneless chicken breasts, halved

1 (16oz) can pineapple slices, drained

1 (15oz) can mandarin oranges, drained

1/4 cup cornstarch

1/4 cup brown sugar, packed

2 tbsp lemon juice

1/4 tsp salt

1/4 tsp ground ginger

 

Combine all ingredients in the crock. Stir well. Cover and cook on:

Low for 4-5hours or High for 2-3 hours.

Makes about 6-8 servings.

To make 12-16 servings, use a 5-6 quart crock pot and double the chicken, pineapple, oranges, salt and ginger and use 1/4 cup lemon use.