Mini Pumpkin Scones with Maple Glaze

 

A few weeks ago I made the Starbucks Copycat Double Glazed Pumpkin Scones.  They were amazing!!  The girls and I love to have a tea party on gloomy days so I knew that we would like scones for a special treat.  I decided to use the scone base recipe and just make them mini and then do a double Maple Glaze.  Maple in the fall is wonderful!

These would be perfect for a brunch or fall party.  We eat them just because, I never need a reason to make a new treat.

 

Mini Pumpkin Scones with Maple Glaze

2 cups flour

1/4 cup + 1 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp pumpkin pie spice

6 Tbsp cold butter cubed

1/2 cup pumpkin puree ( I use canned)

3 Tbsp half and half

1 large egg

Maple Glaze

3/4 cup powdered sugar

1/2 tsp maple extract

2 Tbsp half and half

1. Preheat oven to 400 degrees.  Spray two baking sheets with non-stick spray or line with parchment paper.

2. In a large mixing bowl, whisk together first 6 ingredients.  Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.

3. In a small mixing bowl, stir together pumpkin, egg, and half and half.  Stir in to flour mixture and stir until ball forms.  No need to over mix.

4. On a floured surface, divide dough in to 4 balls.  Flatten each ball with your hand in to a small disk and cut with knife or pizza cutter in to 6 mini scones.

5. Place scones on a baking sheet and bake for 10-12 minutes.  They will get dry to the touch but don’t let them brown much.

6. Let scones cool completely on a wire rack before glazing.  I do a double glaze, so I double the glaze recipe. 

7. Mix the powdered sugar, maple, and half and half in a small measuring cup.  Brush on scones when cool.  If doing a double glaze, let first glaze dry before brushing on second glaze.  Store in an airtight container at room temperature.

Enjoy!!

Turkey and Wild Rice Soup {Slow Cooker}

 

Soup season is here!!  It’s really here!  We have had two dustings of snow on the mountains in the last week and the cool mornings are so beautiful.

This soup is absolutely comfort food.  My husband and girls loved it and I was more than happy to eat it two nights in a row.  Pair it with warms rolls and you have yourself a belly full of love.

If you follow me on Instagram @Joyfulmomma or on Facebook @JoyfulMommasKitchen, you saw the little cheat that I use when making quick soups and casseroles.  We all have those days where even a slow cooker meal needs to come together quicker than you can chop vegetables.  I found frozen chopped carrots, onions, and celery at Walmart for $1.26.  Um….Yes Please!!  I tossed that bag of frozen veggies in the sauté pan with some butter to sizzle away while I got everything else in the slow cooker. Seriously…perfect!

Turkey and Wild Rice Soup {Slow Cooker}

10 cups chicken stock (I used 2 boxes and 1 can and called it good)

1 cup uncooked wild rice

1 cup mushrooms, sliced

2 Tbsp butter

1/2 cup yellow onion, diced

2 celery ribs, diced

3 carrots, peeled and diced

1/2 tsp pepper

2 cups diced cooked turkey or chicken

2 Tbsp chicken soup base (better than bouillon is wonderful)

4 Tbsp butter

1/2 cup flour

1 cup heavy cream

1 cup half and half

1 Tbsp dried parsley flakes

1/4 tsp salt

1/2 tsp pepper

1. Sauté veggies in 2 Tbsp butter for 10 minutes.

2. Add 8 cups (two boxes) chicken broth, uncooked wild rice, 1/2 tsp pepper and chicken soup base to slow cooker.  Stir in sautéed veggies and cooked turkey.  Cook on low 6-8 hours.

3. 30 minutes before serving melt 4 Tbsp butter in a medium sauce pan and slowly stir in flour.  Whisk in cream, half and half, 2 cups broth (1 can), and seasonings (parsley, salt, pepper)  Stir until thick and bubbly.  Add to crock pot and stir well.  Let heat for 30 minutes.

Serve with warm bread.  ENJOY!

*When you reheat this to have leftover it will be nice and thick.  My husband likes this but to stretch it just further, I add more broth and heat.  Perfection!

Fettuccine Alfredo with Prosciutto and Peas

 

When I was making this dinner my aunt walked in the door and exclaimed “Oh YUM!  It smells like Olive Garden in here!”

That’s a good thing if you like pasta, garlic, and cream sauce.  This recipe is fabulous and came together so quickly.  It will for sure be on the menu for busy nights. 

My toddlers like ham and peas.  And if I tell them we are having noodles for dinner they rank me at super mom status.

Fettuccine Alfredo with Prosciutto and Peas

*recipe inspired by Mel’s Kitchen Café*

1 lb dry fettuccine noodles

2 cups frozen peas

2 tbsp butter

2 garlic cloves, minced

1 1/2 cups milk

8oz regular cream cheese, cubed

3 oz prosciutto, sliced thin

1/4 tsp black pepper

1/3 cup grated parmesan cheese

1. In a large pot, cook the noodles according to the package directions.  Add the frozen peas in the last 3 minutes of cooking.  Drain the peas and pasta and set aside.

2. While the pasta is cooking, melt the butter over medium heat in a large skillet.  Add the garlic and cook for 1 minute while stirring.  Add in the cubed cream chesses and whisk or stir until it is well combined and smooth.  Slowly add the milk and continue to stir until the mixture is bubbly and hot.  Season to taste with salt and pepper.  Remove from heat and stir in parmesan cheese and prosciutto. 

3. Return the pasta and peas to the large pot and pour over the sauce.  Toss to combine.  Serve immediately.

Enjoy!

Cookies N Cream Ice Cream Cake

 

My twin sister worked at Dairy Queen when we were in high school.  She later worked at Baskin Robins.  Needless to say, she knows how to make a really great ice cream cake.  I had never tried making one….I always left the job to her.  Then I found this recipe.  I knew I had to make this cake ASAP.  Oreos.  Chocolate pound cake.  Ice Cream.  What’s not to love?!

This desert is not time or labor intensive at all.  You do need to plan ahead a bit just so that it can freeze and set up a few hours before you are ready to serve it.  I made the pound cake in the morning before my girls woke up, assembled the cake at naptime, and we indulged after dinner.

Look at that beautiful dark chocolate pound cake.

Ice cream.  Oreos.  And the secret ingredient, Smuckers Magic Shell. 

Cookies N Cream Ice Cream Cake

(Recipe inspired by shewearsmanyhats.com)

*recipe for Chocolate Pound Cake at bottom*

*read through instructions before starting for tips*

1 9X4 loaf chocolate pound cake

5 cups vanilla ice cream (just under 1.5 quart container)

24 Oreos, crushed

Smuckers Chocolate Magic Shell Topping

1. Line a loaf pan that is the same size or bigger than the pound cake you are using with wax paper and let the long edges drape over to fold on the top of the cake for freezing.

2. Slice your pound cake length wise in to 3 equal layers.  If the cake is cold from the fridge, this task is easier.

3. Place a layer of cake in the bottom of the lined loaf pan.  Drizzle and slather the cake with magic shell topping.

4. Spread about 1 1/2 cup ice cream over the cake.  Let the ice cream soften while you assemble your supplies.

5. Sprinkle a layer of crushed Oreos over the ice cream and gently press them in.

6. Repeat this twice until you have built the 3 layers. 

7. Fold over the long edges of the wax paper and then double wrap in cling wrap.  Freeze for several hours before serving. 

When ready to serve, let set out for about 5 minutes to soften so that you can easily slice it.

Enjoy!!!

Chocolate Pound Cake

2 cups flour

1 cup cocoa (I like Hershey’s Special Dark Cocoa)

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup butter, room temp

3 cups sugar

2 tsp vanilla

5 eggs

1 cup buttermilk

1. Preheat oven to 325 degrees. Grease 2 loaf pans (use 9X5 or larger)

2. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl.

3. In a stand mixer or separate bowl with electric beater, cream together butter and sugar and beat until fluffy.  Add one egg at a time and mix enough just to blend.  Add vanilla and mix.

4. Alternate adding flour mixture and the buttermilk until combined.  Mix for about 30 seconds until smooth.

5. Fill loaf pans about 1/2 full each and bake for 60-70 minutes until done in the middle when tested with a toothpick.

6. Let cool before removing from pan.

Easy Calzones

 

We love to have a special dinner on Sundays when we have family movie night.  We had been ordering pizza and we probably will still do that a couple times a month.  But on the other weeks, these Easy Calzones are on the menu.  I love that you can personalize them with your own fillings or you can make a bunch of one kind and freeze the extras for another week.

My husbands preferred filling is sausage, mushroom, and black olives.  Serve up these warm pizza pockets with some marinara and you are set.  My girls loved that they got to dip their dinner.

Easy Calzones

*adapted from Ree Drummond (The Pioneer Woman)

16 frozen, unrisen dinner rolls.  I like Rhodes brand.

1 lb ground sausage

1/2 tsp Italian seasoning

15 oz ricotta cheese

1/2 cups grated parmesan cheese

1 1/2 cup grated mozzarella cheese

2 eggs

1/2 tsp salt

1/4 tsp ground black pepper

1 Tbsp dried parsley

1 cup fresh chopped mushrooms

1/2 cup sliced black olives

1 whole egg, beaten

Marinara or Ranch for dipping

1. Place frozen rolls on a greased baking sheet to thaw.  Cover with a light towel to rise for 4-5 hours (depending on the temp of your kitchen)

2. Preheat oven to 400 degrees.

3. In a skillet cook sausage until brown and add Italian seasoning.  Remove from the pan and allow to cool.

4. In a bowl, combine the ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley.  When the sausage has cooled, stir it in a d set aside.  (You can make this in the morning and store in the fridge while the rolls rise)

5. When rolls have thawed and risen, roll them out on a floured surface until very thin. Think paper thin.

6. Spoon 2 Tbsp cheese filling on to dough and sprinkle with mushrooms and black olives.  Fold half of the dough over itself and press the edges to seal.  I use a fork to really seal up the edges.

7.  Place calzones on a greased baking sheet and brush with beaten egg.  Bake for 10-13 minutes until a nice golden brown.  Serve with ranch or marinara.  YUM!

Enjoy!

Triple Berry Strudel Muffins

 

I know I have posted a few pumpkin recipes, but it is still summer.  Say it with me…..It’s still summer.  There are berries to be eaten in abundance.  There are only so many we can eat before I get the hankering to bake with them. 

I had a recipe for Blueberry Crumb Muffins that I was able to alter and make in to this AMAZING treat.  My husband is not a huge fan of breakfast sweets and he gobbled these up and was asking for more the next week.

These muffins are so moist and remind me of berry coffee cake.  We loved them.

Triple Berry Strudel Muffins

1/2 cup butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups flour

2 tsp baking powder

1/2 tsp salt

2 1/2 cups fresh berries (I used blueberries, blackberries, and raspberries)

Strudel Topping

6 Tbsp cold butter

1/4 cup sugar

1/4 cup packed brown sugar

3/4 tsp ground cinnamon

pinch of salt

3/4 cup flour

1. Preheat oven to 375 degrees.  Spray 12 to 18 cup muffin tin or line with paper liners.  I got 16 muffins from this recipe.

2. In a stand mixer, cream together butter and sugar for 4-5 minutes until it is light and fluffy.  Add in the eggs and vanilla and mix well. 

3. In a medium bowl, whisk together the flour, baking powder, and salt.  Add to creamed mixture alternating with milk.  Mix until only combined.  Do not over mix.  Fold in berries with a spatula.

4. Spoon batter into the muffin tin filling only 2/3 way full. 

5. Make strudel topping by cutting the cold butter into the dry ingredients until coarse and crumbly.  Top each muffin batter with a generous tablespoon of the topping.  Bake for 30 minutes until center of muffin is done when tested with toothpick.  Let muffins cool before removing from pan as the berries will make them very delicate.

Enjoy!!

“Secret Recipe” Taco Filling

 

Who knew there was more than one way to make taco meat.  All growing up and in my own cooking years, taco meat is simply ground beef (sometimes with onion) and the packet of taco seasoning.  And it was good….but it was just taco meat.  THIS is “secret recipe” quality.  Truly, your friends will want to know what makes it SO GOOD!

Here is your team line up of ingredients.  I didn’t get a picture of the beef.

“Secret Recipe” Taco Filling

3 lb ground beef (yes, 3 lbs….trust me.  You will want to freeze this to have on hand)

1/4 cup dried minced onion (or 1/2 cup fresh minced onion)

2 cups water

3/4 cup taco seasoning (a packet is about 1/4c)

2 tsp ground cumin

10 oz diced green chilies (I use mild so they don’t add any spice, just a good flavor)

1. Brown ground beef and onion until no longer pink.  Drain and return to skillet.

2. Stir in water, taco seasoning, cumin, and green chilies.  Let simmer 10 minutes.  Serve with all of your favorite taco fixings in a tortilla or over a bed of lettuce.  Toss the leftovers in taco soup or in the freezer for a quick meal to have on hand.

Enjoy!

Chicken Teriyaki Stir Fry

 

Oh my heavens!  This dinner is so delicious.  It is a top on my list not only due to the taste but it comes together so quickly and it is loaded with fresh veggies.  Want to make it even faster? I like to chop the veggies the night before or in the afternoon at naptime.  Then you just cook it all up and voila!  Dinner!

 

Look at all the beautiful color!  Talk about appetizing.

This recipe comes directly from Mel’s Kitchen Café.  I have been loving her site for getting recipes, and ideas for new recipes.  The only thing I changed about this recipe is adding extra veggies.  We love vegetables, so I was not shy with this one.  Be sure to visit *Mel’s Kitchen Café* ASAP!

Chicken Teriyaki Stir Fry

Stir Fry

20 oz can pineapple chunks in 100% juice, drained and reserve the juice

2 lbs boneless, skinless chicken breasts

1 Tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

1 Tbsp vegetable oil (more if needed)

2 cups broccoli florets (I use frozen)

1 cups chopped carrots (the thinner the slice the better)

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 cup sliced mushrooms

1/4 cup reserved pineapple juice

Sauce

1/2 cup reserved pineapple juice

1/3 cup soy sauce

1 Tbsp molasses

2 Tbsp brown sugar

1 Tbsp rice vinegar

1 clove garlic, minced

1/4 tsp dried ginger

2 tsp cornstarch

1. Thinly slice the chicken breast and toss in a bowl with cornstarch and salt and pepper.  Let the chicken sit for about 10 minutes while whisking the sauce and pepping the veggies.

2. For the sauce, combine all the ingredients in a small bowl and whisk until smooth

3. Heat the oil in a large, nonstick skillet over medium heat until hot.  Add half of the chicken and let it look until nicely browned, about 45 seconds.  Flip and cook the other side.  Remove to a plate and cook the rest of the chicken.  As long as your chicken is sliced extra thin, it wont take long to cook through.  Set the plate of chicken aside.

4. Add more oil to the skillet if needed and heat again until hot.  Add all of the veggies and pineapple and cook while stirring.  When veggies become slightly tender, add the 1/4 cup reserved pineapple juice.  Cover and let the veggies steam until they are crisp-tender.  3-5 minutes. 

5. Add the chicken to the skillet and whisk the sauce and add to the skillet.  Simmer for 2-3 minutes until is is slightly thick.  Serve over hot rice.

Enjoy!

 

Double Glazed Pumpkin Spice Scone

 

I just trying to get ahead of the “food blog game” and have some pumpkin recipes ready for when you all should be wanting to make some fall treats.

These pumpkin scones are so amazing!  They are moist and decadent with the double glaze.  I got this recipe from Jamhands.net and only changed one thing about the glaze.  I didn’t have whole milk on hand, so I used half and half.  I also make my own pumpkin pie spice.

Double Glazed Pumpkin Spice Scones

2 cups flour

1/4 c + 1 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

6 Tbsp cold butter, cubed

1/2 cup canned pumpkin puree

3 Tbsp half and half

1 large egg

Glaze #1

1 c + 1 Tbsp powdered sugar

2 Tbsp half and half

Glaze #2

1 c + 3 Tbsp powdered sugar

2 Tbsp half and half

1/2 tsp ground cinnamon

1/8 tsp pumpkin pie spice

1. Preheat oven to 425 degrees and line baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.  Cut in cold butter until it resembles coarse crumbs and there are no remaining pieces of butter.  Set aside.

3. In a small bowl, whisk pumpkin, half and half, and eggs.  Fold in to dry ingredients and form a ball.

4. Pat out dough on to a lightly floured surface.  I like to form a circle about 1 inch thick and about 6-8 inches in diameter.  Cut in to 6 even triangles.

5. Place on baking sheet and bake for 14-16 minutes until light brown and dry to the touch on top.  Let cool completely on wire rack before glazing.

6. Whisk glaze #1 and brush evenly over cooled scones.  Let dry.  Whisk glaze #2 and drizzle over top.  Let dry and serve.  YUM!

Enjoy!

Oatmeal Pancake Mix with Fried Apples

 

This breakfast sings the tune of fall and is the perfect way to start the day!!  The oatmeal pancake mix you can make ahead of time and just keep in the freezer.  Scoop out a cup and add 1 egg and 1 cup buttermilk.  VIOLA!!  You have hearty and healthy whole grain pancakes ready to grace the breakfast table.  My girls loved these topped with my fried apples. 

Oatmeal Pancake Mix

3 1/2 cups rolled (quick) oats

3 cups whole wheat flour

2 cups all purpose flour

3 Tbsp sugar

3 Tbsp baking powder

1/2 Tbsp salt

1 Tbsp baking soda

1 cup vegetable oil

1. In a blender or food processor grind oats until they are fine or like a coarse powder.

2. Mix oats and and all dry ingredients in a stand mixer on slow speed.  When they are mixed, drizzle the vegetable oil into the bowl slowly while the mixer is running.  Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

3. To make pancakes: whisk together 1 cup of mix, 1 cup buttermilk, and 1 egg.  Let set to soak while griddle heats.  Cook as you would any pancakes.  This measurement will make 6-7 pancakes.

* We love these served with fruit topping or butter with cinnamon and sugar.

Slow Cooker Teriyaki Chicken

 

Fall is just around the corner.  Being 5 months pregnant, I am welcoming the cooler weather with open arms.  While it is not yet here….I’m sure looking forward to it.

In my kitchen, fall means more comfort foods and FREQUENT use of my slow cooker.  I may even use both of my slow cookers at the same time!

For those of you savoring every last drop of the sun and heat, using your slow cooker is a great way to have dinner ready without heating up the kitchen.

Slow Cooker Teriyaki Chicken

2 lbs boneless skinless chicken breasts

1/2 cup brown sugar

1/2 cup soy sauce

1/4 cup apple cider vinegar

1/2 tsp ground ginger

2 cloves minced garlic

1/8 tsp ground black pepper

4 tsp cornstarch

4 tsp water

1. Place the chicken in a slow cooker. 

2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper  Pour over the chicken and cook on low 4-5 hours.

3. Remove chicken from slow cooker, chop into cubes and set aside

4. Strain the cooking liquid from the slow cooker and pour into a skillet.  Bring to a boil over medium high heat.

5. In a small bowl, whisk the cornstarch and water until combined.  Slowly add to boiling liquid and reduce to a simmer.  Allow sauce to thicken for 2-3 minutes and then toss the chicken back in.  Coat the chicken with sauce and let heat through. 

Serve over rice with a side of steamed veggies.

Enjoy!!

Pumpkin Apple Spice Muffins

 

I know it is not yet fall…..and in just a few short weeks we will all be bombarded with PUMPKIN EVERYTHING…and Salted Caramel EVERYTHING!  So, I will hit you up first with this yummy fall breakfast recipe.

I found this on Mel’s Kitchen Café and it is wonderful.  The muffins are so moist and the crispy topping is perfect.  I made 1 dozen and then froze the batter in muffin cups for use later.  Easy Peasy!

Pumpkin Apple Spice Muffins

1 2/3 cup all purpose four

1 cup sugar

1 Tbsp pumpkin pie spice

1 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

1 cup canned pumpkin

1/2 cup butter, melted

2 large eggs

1 apple peeled and finely chopped (I have used Granny Smith and Pink Lady)

1 tsp pumpkin pie spice

2 Tbsp sugar

*Preheat oven to 350 degrees*

1. Combine the flour, sugar, 1 Tbsp pumpkin pie spice, baking soda, salt, and baking powder in a large bowl. 

2. In a small bowl, mix together the pumpkin, butter and eggs.  Add to the dry ingredients and mix just until moistened.

3. Fold in diced apples.  Scoop batter in to greased muffin tin filling 2/3 full. 

4. Mix together 1 tsp pumpkin pie spice and 3 Tbsp sugar and sprinkle over top of muffin batter.

5. Bake muffins at 350 degrees for 20-23 minutes until done in center.  Cool slightly and serve.

*If you don’t have pumpkin pie spice, you can make your own.  To make 1 tsp equivalent use 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves.  Mix well.  This is also cheaper than buying the prepared spice mix.

Simple Orzo Pilaf

Have you guys checked out Mel’s Kitchen Café?  Oh man!!  I may or may not have printed off nearly 50 recipes to try.  I love finding new meal inspiration and after I make a recipe a time or two, I like to give it a tweak or two to make it specific to our liking. 
This recipe needs NO tweaking.  It is wonderful.  A very quick side dish and ready to be on the table in 10 minutes.  Tonight we had this with Cod and steamed broccoli.  Very very fast dinner.

Simple Orzo Pilaf
*recipe from Mel’s Kitchen Café*
2 cans chicken broth (about 3 1/2 cups)
1 lb orzo pasta (tiny pasta that comes in a small box or bag in the pasta section)
4 green onions, thinly sliced
1 cup grated parmesan cheese
1/4 tsp freshly ground black pepper
salt to taste
1. In a large saucepan, bring broth to a boil.  Stir in orzo and reduce heat to simmer.  Simmer uncovered stirring occasionally for 8-10 minutes.  The orzo should be thick when finished cooking.  You don’t want it dry.  I cook mine to al dente as we don’t like our pasta too soft.
2. Remove pasta from heat and stir in green onions and cheese.  Season with salt and pepper.  Serve immediately as this dish really sets up the longer it sits.  It is creamiest right away.

Doubletree Hotel Copycat Chocolate Chip Cookies

 

Have you ever stayed in a Doubletree Hotel?  If you have, you KNOW their cookies.  They greet you with warm sweet cookies in the lobby.  This makes me vow to always stay in a Doubletree……sneaky aren’t they?!

I typically use the no fail Nestle Tollhouse cookie recipe.  My husband is a “chocolate chip cookie purist” so whenever I steer far from the norm…..he’s not real excited about it.  Then, it happened….I found this recipe.  I may never go back.  These may be the cookies that my kids grow up eating.  My oldest daughter does not love the nuts in them, but that is easy to adjust.

Doubletree Hotel Copycat Chocolate Chip Cookies

*adapted from The Little Kitchen

1/2 cup rolled oats

1 cup butter, softened

3/4 cup brown sugar, packed

3/4 cup sugar

2 tsp vanilla extract

1/2 tsp lemon juice

2 eggs

2 1/4 all-purpose flour

1 1/2 tsp baking soda

1 tsp salt

1/4 tsp cinnamon

2 1/2 cups semi-sweet chocolate chips

1/2 cup mini chocolate chips

1 cup chopped walnuts

1. Pulse oats in a food processor until fine.  Set aside

2. Cream together butter and both sugars.  Add vanilla extract and lemon juice and blend.  Add eggs one at a time.  Beat together until mixture is smooth.

3. In a small bowl, combine the oats, flour, baking soda, salt and cinnamon.  MIx well and add to wet ingredients.  Stir with a spoon or spatula until blended.  Be sure not to over mix. 

4. Add in chips and walnuts and stir.  Drop by tablespoon or cookie scoop on to a plate and refrigerate 2-4 hours or overnight.  *do not skip the chilling step…..I promise it is worth the wait*

5. Preheat oven to 350 and place cookies on baking sheet lined with a Silpat or parchment paper.  Bake 14-16 minutes.  Let cool on pan before transferring to wire cooling rack.

* I store my cookies in a ziplock bag with a slice of soft bread to keep them from getting hard*

I also only bake half of the refrigerated balls and I freeze the rest in a bag labeled with the oven temp and time.  Perfect to have on hand for a cloudy afternoon treat. 

Sparkling Summer Lemonade

 

This is BY FAR the best lemonade I have ever served at  a party.  Enjoy!

Sparkling Summer Lemonade

Ice

1 cup Countrytime Lemonade powder

2 cups cold water

46oz can chilled pineapple juice

4 cans chilled Sprite

1. Dissolve lemonade powder in cold water and stir in pineapple juice.  Pour in Sprite and add ice.  Serve.

Homemade Hamburger Helper

 

Thinking of Hamburger Helper makes me think of spending summers at my dad’s house.  He always had Cheeseburger Hamburger Helper ready to serve up. 

As I learned to cook for myself and to read nutrition labels, I started to stay away from boxed meals and make things from scratch when I could.  I found this recipe on www.farmgirlgourmet.com. 

Talk about easy and delicious.  Seriously…..it didn’t take me any longer to make it from scratch than it did from a box.  You just have to do your own measuring.  No powdered cheese mix here folks.

We devoured this and sadly, there were no leftovers to send with my husband for lunch. 

Homemade Hamburger Helper

1 lb ground beef

2 1/2 cups milk

1 1/2 cups hot water

2 cups uncooked elbow macaroni

1 Tbsp cornstarch

1 Tbsp chili powder

2 tsp garlic powder

1 tsp sugar

1 tsp salt

1/4 tsp cayenne pepper

pinch crushed red pepper

2 cups shredded cheddar cheese

1. Heat a large skillet over medium heat and brown the ground beef.  Drain fat and return to pan.

2. Add the pasta, milk, water, and spices.  Stir to combine.

3. Bring to a boil and turn the heat down to a simmer.  Cover and cook for 10-12 minutes until noodles are al dente.

4. Add the cheese and stir to combine.  Serve immediately.

Enjoy!

Crock Pot Calico Beans

 

This is the perfect side dish for any bbq or family gathering.  In fact, we like it so much, I am known to make it as the main dish and serve it with cornbread and a salad.

These are not your grandmas baked beans.  These are over the top.  They are filling, rich, and leave you wanting more.  Don’t me scared off by the lima beans.  Normally, I wont go near lima beans, but they are a whole other creature in this dish.

Gather all your friends and family for a summer BBQ potluck.  Wow them with these beans.

Crock Pot Calico Beans

*Recipe courtesy of my Grammy*

1 lb ground beef

1/2 lb chopped bacon ( I use precooked from Costco)

1 cup chopped yellow onion

1 1/2 cup katchup

3/4 cup packed brown sugar

1 tsp salt

1 lb can lima beans, drained

1 lb can kidney beans, drained

2 cans (1 lb each) pork and beans *not drained*

1. Brown ground beef and onion.  Drain and add to crock pot. *if you are using raw bacon, brown it with the beef*

2. Add remaining ingredients and stir well.  Cook on low all day.

Enjoy!!

CopyCat Passion Tea Lemonade

 

I LOVE the Tazo Passion Tea Lemonade from Starbucks.  When I am not pregnant, I usually get an iced latte or a refresher.  But, now that I am keeping the caffeine at bay and save my daily intake for my morning cup of coffee, I was wanting a substitute.  This drink is amazing!  And even better, I can make it at home for a fraction of the cost! 

You only need 4 things for this drink.  Lemonade, Tazo Passion Tea, Ice, and a sweetener of your choice.

It is simple to make this and have it ready on hand.  I boil 8 oz of water in the microwave and then steep 2 bags of tea for 15 minutes.  While it is still warm, I stir in 2 spoons of sugar (you can use any sweetener and as much or as little as you want)  I give it a taste to make sure it is nice and sweet and then stick it in the fridge.

When you are ready for a glass, just fill your cup with ice, and pour in the tea and lemonade.  I like a ratio of 1 part tea to two parts lemonade.  That is how they make it at Starbucks.  You can play with it as much as you like.

*I normally use Simply Lemonade, but the store was sold out.  This was a great substitute if you don’t mind a tiny bit of artificial sweetener.  I will continue to use Simply Lemonade in the future although this tasted exactly the same*

Enjoy your icy drink and the sunshine!!

Mississippi Mudd Cake

 

Just like all around the country, it is scorching here.  For us that means dinner is BBQ, cold sandwiches, or a trip to eat out.  However, yesterday we got a wonderful afternoon thunderstorm and the temperature dropped 30 degrees in 30 minutes.  That is the beauty of living in the mountains.  So, I had time to make a cake!

I found this recipe on Pinterest a few weeks ago but while morning sickness was raging, sweets were NOT my thing.  Ask Clint’s co-workers….he was asked more than once why he had not been bringing treats lately.

This is a VERY sweet treat.  I cut it in to small bars and served it with a tall glass of ice cold milk.  The frosting is amazing and the nuts in the cake make it perfect. 

Mississippi Mudd Cake

1 cup melted butter

2 cups sugar

1/2 cup unsweetened cocoa powder

4 large eggs, lightly beaten

1 tsp vanilla extract

1/8 tsp salt

1 1/2 cups flour

1 1/2 cups chopped pecans

10.5 oz bag miniature marshmallows

Chocolate Frosting

16oz powdered sugar

1/2 cup milk

1/4 cup butter, softened

1/3 cup unsweetened cocoa powder

1. Whisk together melted butter and next 5 ingredients in a large bowl. 

2. Stir in flour and chopped pecans

3. Pour in to foil lined and greased 15X10 inch jelly roll pan.

4. Bake at 350 degrees for 20-25 minutes until center is done.

5. Remove cake from oven and sprinkle marshmallows on top.  Return to oven and bake for 5 minutes.

6. Drizzle Chocolate Frosting over warm cake. 

*These must cool completely before cutting in to squares *

ENJOY!!

White Cheddar and Parmesan Macaroni and Cheese

 

My girls love Macaroni and Cheese.  They are true toddlers and they will eat any kind of pasta in a cheese sauce.  Who are we kidding…..most everybody will eat pasta in cheese sauce!!

I originally found a pin on Pinterest that read “White Cheddar and Parmesan Mac and Cheese”.  I thought that it sounded worth a try and the picture was very appetizing.  So, I clicked on the link and took a look at the recipe.  The recipe got rave reviews…..however, there was not one ounce of White Cheddar or Parmesan.  Odd!  So, I cut the recipe in half and made it the original way in one dish, and I tweaked the other dish to accurately portray the name.  Both are delicious.  You can find the original recipe HERE.

Look at that gorgeous dish of cheese noodles!  And the crispy, buttery topping!  OH YUM!

Both the original recipe and this alteration are amazing!  I will be making this plenty I am sure.

White Cheddar and Parmesan Macaroni and Cheese

16 oz macaroni pasta (or any shape you like)

1/2 cup unsalted butter

1 tsp salt

1/2 tsp pepper

1/2 cup flour

3 1/2 cup milk, warmed

1/4 cup chicken broth

1/2 lb Velveeta cheese, cubed

1/2 lb white cheddar cheese, shredded

Topping:

1/2 cup Italian bread crumbs

2 Tbsp butter, melted

1/4 cup parmesan cheese, shredded

1. Preheat oven to 350 degrees.  Grease a 9X13 baking dish.

2. Cook pasta 3 minutes less than called for on package.  Drain and set aside.

3. Melt 1/2 cup butter and salt and pepper in a medium sauce pan.  Add in flour when butter is melted and stir until smooth.  Cook for 1 minute more.

4. Add milk and chicken broth lowly.  Bring to a boil while whisking.

5. Add white cheddar cheese and Velveeta cheese and stir until melted.

6. Pour over cooked pasta and add to greased baking dish.

7. Combine ingredients for topping and sprinkle over pasta.

8. Bake uncovered for 30 minutes.

Enjoy!!