Puppy Chow

Cleaning out the back of the pantry and came across 1/2 a box of Chex cereal.
Perfect for a batch of Puppy Chow for my guys. 

It's quick, easy and a real treat for kids and adults alike. 

Enjoy!

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Chex cereal (I used Corn Chex)
3 cups powdered sugar

In a LARGE mixing bowl, measure out the cereal, set aside.

In a microwave safe bowl, melt butter, peanut butter and chocolate chips, about 1 minute.

Remove from microwave and stir till smooth, add vanilla.

Pour chocolate mixture over cereal and using a plastic spatula, gently stir to coat cereal. 

In a large brown paper grocery bag, add powdered sugar and  chocolate covered cereal.

Close top of bag and gently shake to distribute powdered sugar over all the cereal.

When covered, pour into a large resealable plastic, or glass, container. 

Puppies would probably like this, too! :)

Apple Dumpliings

Fall has officially arrived and certainly my cooking is starting to reflect the season. This is a simple little recipe with a surprise ingredient...Mountain Dew! Who knew it could be so wonderful in a dessert?

1  Apple (Granny Smith, Golden Delicious, or whatever you have on hand)

1 tube Crescent Rolls

1 stick butter, melted

3/4 cup sugar

1/2 teaspoon vanilla

Ground Cinnamon (I used a cinnamon/sugar combo that I use when making cinnamon toast)

1/2 cup  Mountain Dew 

Peel apple and cut into 8 wedges, removing core.

Roll up each apple wedge in a crescent roll.

Place rolls in a buttered, 8X8 inch baking pan.

Melt butter, add sugar and vanilla, pour over crescent rolls. 

Pour Mountain Dew all around the rolls, not over the rolls. 

Sprinkle with cinnamon (or cinnamon/sugar combo)

Bake at 350* for 40 minutes.

Enjoy!

Ice cream with a drizzle of the sauce over the top would be 

out of this world good!

BBQ Brisket Loaded Baked Potatoes

A friend recently told me about a local bbq place where you can order a baked potato stuffed with bbq brisket. I have been thinking  about it ever since! Yesterday I picked up a small brisket and cooked it using my mother-in-law's recipe...you must try this...it NEVER fails!

Next I baked "the perfect baked potatoes" in the oven.

Perfect Baked Potatoes:
Large baking potatoes, as many as you need
Canola oil
Kosher salt

Preheat oven to 350*.

Scrub potatoes well.

Peirce each potato several times with a fork.

Place potatoes is bowl and drizzle with canola oil, a little goes a long way!

Using your hands, rub the oil all over the potatoes.

Sprinkle kosher salt over potatoes.

Place on a rack in the middle of oven.

Place a pan or piece of foil under the potatoes on a lower rack to catch any drippings.

Bake anywhere from an hour, to and hour and a half, depending on the size of your potatoes and how many you are cooking.

Potatoes are done when they feel crisp on the outside but soft on the inside. Stick a fork in them if you aren't sure.

Split potato lengthwise along the top and using both thumbs and forefingers, squeeze to open it up.

Place a dollop of butter in potato and fluff it together with the potato flesh, salt and pepper to taste.

Now you're ready to top your potato with the brisket.

I sliced several slices across the grain, then took those slices and chopped them into small bits. Honestly this brisket is so tender, it practically falls apart on it's own.

Add as much or as little bbq sauce as you would like.  I added enough to make it moist, then added some of the juice drippings from cooking the brisket to make it really moist. (hint: I did place the drippings in the freezer for a few minutes to separate the fat and skim it off...every little bit helps, right?)

Place a big heaping mound of meat on top of your hot and ready baked potato. Load it up good so you'll have a bite of meat with each bite of potato.

Sprinkle a little cheddar on top if that floats your boat...it floats mine!

Doug added extra sauce....he can drink that stuff!!

Dig in!

We all enjoyed this dinner. Jonah was home right after school to eat since he had a game later, so I just baked his potato in the microwave and topped it like ours.  He loved it! So if you are short on time, or don't want to go to extra effort to make "perfect baked potatoes" you can still enjoy this meal. And there is enough brisket left for another meal, can't beat that! Hope you try it and like it!

MAKE SOMEONE HAPPY!

Just for fun today I was cleaning out the refigerator, (ok, it wasn't for fun, it really needed cleaned out), and I came across a partially used tube of chocolate chip cookie dough from a few days ago. Thinking that I needed to "use it or lose it" I turned on the oven, then looked over and saw a package of mini M&M's that I bought for a different dessert. Hmmm......here's what I ended up with:

Big and beautiful Chocolate Chip/M&M Cookies! J will love them when he comes home from football practice, but before he leaves for Knights of Our Lady and the bonfire tonight. I'm telling you the kid is rarely home. Last night it was 10:20pm before he ever got home from SCHOOL!!

A tall glass of milk and he will be HAPPY! 

All I did was roll the dough in large balls (1 1/12 inches), place them on a cookie sheet sprayed with nonstick spray, strategically place a few M&M's on each one, and bake them at 350* for 10-11 minutes. So easy, but a little more special that simply baking them straight out of the tube.

Spaghetti Sauce from PW

Not PW picture quality...but trust me it was yummy!

After all these years my husband has requested spaghetti and meatballs and now I finally find a recipe that will make him request spaghetti and MEAT SAUCE! Of course it would be Pioneer Woman's since many of our favorites do originate from her. This one is a keeper...meaty and lots of flavor. It makes a lot, so you can freeze it or share it with another family...they will love you for it!! And it's versatile and can be used in different dishes. The sky's the limit with this one!! I altered her recipe a little based on what I had on hand. Below is PW"s recipe with my changes.

Ingredients

• 5 pounds Ground Beef (I Used Ground Round) I used ground chuck
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer) I used the white wine
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty) I used a can of Hunt's Garlic and Herb
• 1 teaspoon Ground Oregano Was totally out, so I substituted dried basil
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• ½ teaspoons Crushed Red Pepper (optional) Left this out
• ¼ cups Finely Minced Fresh Parsley (or 3 T. Parsley Flakes), More To Taste Left this out
• 1 whole Rind From One Wedge Parmesan (optional) Left this out
• ½ cups Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
• Extra Minced Parsley, For Serving Left this out
• Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

This got rave reviews from my dad, my brother, my husband, my 15 yr old & ME!

Try it soon!!!

Source: Pioneer Woman

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Two desserts posted in a row...must be a good week!

I prepared lunch for a committee meeting Doug had this week. It's just starting to cool off here and a little taste of fall is just what I wanted for a sweet little dessert. I made the cupcakes "mini" since it was a luncheon, and because I think they are waaaay cuter than regular size!



For the cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
½  teaspoon baking soda
½  teaspoon kosher salt
1 teaspoon ground cinnamon
½  teaspoon ground ginger
½  teaspoon ground nutmeg
2 extra-large eggs
1 cup canned pumpkin purée (8 ounces), not pie filling
½  cup granulated sugar
½  cup light brown sugar, lightly packed
½  cup canola oil
Maple Frosting (see below)

Preheat the oven to 350 degrees.

Spray 10 muffin tins with non stick spray or line them with 10 paper liners. I used a mini cupcake pan, sprayed. When making minis, it will make lots more than 10 cupcakes, I got 48!

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and canola oil.

Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a mini ice cream scoop) and bake for 20 to 25 minutes for regular sized cupcakes, 8-10 minutes for mini, until a toothpick inserted in the center comes out clean.

Set aside to cool completely.

Spread the cupcakes with the Maple Frosting.

For the frosting:
6  ounces cream cheese, at room temperature
3  tablespoons unsalted butter, at room temperature
¼  teaspoon Maple Flavor
½  teaspoon vanilla extract
2 cups sifted powdered sugar

In the mixing bowl, cream the cream cheese and butter on low speed until smooth.

Stir in the maple flavoring and vanilla extract.

With the mixer still on low, slowly add the powdered sugar and mix until smooth.

Frost cooled cupcakes.

I did end up putting the cupcakes in a liner after they were baked. It made it easier for serving at the meeting. And by doing it afterwards, the cake comes away cleanly form the paper and you don't miss one bit of yumminess! 

Source: adapted from Ina Garten

Pinapple Pudding Cake

1 (18.5 oz) package yellow cake mix...plus the ingredients to make cake (do not use the pudding in the mix type)

2/3 cup sugar

1 (20 oz.) can crushed pineapple

1 (6 oz.) package instant vanilla pudding mix

1 tub non-dairy whipped topping

flaked or shredded coconut, toasted if desired

1. Spray a 9x13 inch cake pan with non-stick spray, bake the cake according to package directions.

2. Put holes into the top of the cake with a fork when cake comes out of oven and is still hot.

3. Mix pineapple and sugar in medium bowl and pour over cake.

4. Prepare pudding according to the package directions and pour over cake.

5. Chill in refrigerator until completely cooled.

6. Spread whipped topping over cooled cake and sprinkle coconut on top.

7. Keep refrigerated.

A yummy cake that is moist and flavorful. The toasted coconut adds a nice little crunch. 

Source: Adapted from momswhothink.com

Raspberry Vinegarette Salad

This salad was soooo good! Full of flavor, crunch and lots of healthful goodies. To be honest, only Doug and I were home for dinner, but we loved it! I found the recipe on Pinterest. I have had so-so luck with the recipes from Pinterest, but this one is definitely a keeper. Here's what ya need to put it all together...

2-3 Romaine Hearts, chopped

1-2 apples, chopped ( I used Jazz apples)

6 slices Bacon, cooked and chopped

1 cup English Walnuts, roughly chopped

1/2 cup crumbled Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

 I only made 1/2 a recipe for Doug and I. The dressing makes a lot and I only used 1/2 ( 1/4 of the original recipe) of what I made for our salads.

I served this with grilled Chicken breast on the side, but you could easily add the chicken to the salad for a yummy salad dinner. Either way it is an easy, tasty and healthy meal!

Source: Adapted from Clusters of Carlyn

Crockpot Chicken Fajitas

1 1/2 onion, sliced

1 green pepper, sliced

1/2 red pepper, sliced
3-4 chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt

Additional ingredients:
fajita size flour tortillas
toppings such as shredded cheddar, lettuce, tomato, sour cream, pico de gallo...

 Layer onions and peppers in bottom of crockpot.

Lay chicken over veggies.

Pour chicken broth over top.

Sprinkle spices over all.

Cover and bake on high for 5-6 hours.

Remove chicken and shred with two forks. return to crock pot with veggies.

I transferred chicken and veggies to a serving dish.

When ready to eat, use a slotted spoon to scoop up chicken and veggies onto warmed tortillas.

Top with desired toppings.

 When this is cooking, your house smells so delicious! J came home from football practice, walked in and said "Mom, dinner smells great. It's almost the best part of the meal!" He has an incredible sense of smell and appreciates when the house is full of good cooking aroma! 

Oh, he liked the way it tasted too...

Chicken Parmesan Sandwiches

This is a "cheater" recipe, no doubt about it! But it's quick, easy, tasty, and no complaints from those it's served to.

oops! forgot to sprinkle on the parmesan before snapping the pic!

Pre-made chicken patties
Provolone cheese slices
Maranara or pizza sauce
Hamburger buns
Parmesan Cheese

Begin by baking chicken patties according to package directions. You can use the microwave, but they will have a crispier crust if you bake.

When patties are heated through, place a slice of Provolone cheese over each patty., return to oven until melted.

Place patty with melted cheese on bottom bun and top with a couple tablespoons marinara sauce (more or less to your preference). Sprinkle with Parmesan cheese.  Cover with top bun and serve it up to hungry folks!

I made these when trying to come up with an easy Chicken Parmesan recipe for Caleb to make. In the future, I will probably use a meatless patty from "Morning Star Farms". We have those sometimes as a chicken sandwich because they are healthier than a regular old chicken patty, and we really like them!