Not A Pecan Pie

For Christmas day, I decided to use leftover pretzels from Strawberry Pretzel Salad to try this recipe that I have had marked in my reader for a really long time.  It always sounded so interesting to me.  It is from Southern Plate and she came up with the recipe as a workaround for the high price of pecans.  But we have a friend with a pecan allergy so it would be great for him too...since everyone should get to experience the filling of a pecan pie in their lifetime!  I didn't get a picture.  Next time I will crush the pretzel pieces better because I found it hard to fork some of the pieces like a traditional pecan pie.

Not A Pecan Pie

4 eggs
1-1/4 c. sugar
1/2 c. plus 2 Tbsp. butter, melted and cooled
3/4 c. light corn syrup
1 tsp. vanilla
deep dish pie shell, unbaked
1-1/2 c. crushed pretzels
3 Tbsp. butter, melted
2 Tbsp. sugar

Preheat oven to 350.  For filling, place first five ingredient in a large mixing bowl and mix with wire whisk until well combined.  Pour into pie shell.  Combine all topping ingredients in medium bowl and stir well to coat pretzels.  Sprinkle topping evenly over pie.  Bake at 350 for 1 hour, covering with foil after 30 minutes to prevent over-browning.  Allow to cool completely before serving.

Spicy Sausage & Cheese Tarts

Earlier this month, we hosted our supper club for a Christmas dinner.  For an appetizer, I tried these Spicy Sausage & Cheese Tarts from Plain Chicken.  They were delicious and were gone in a big hurry.  I must have stuffed mine more than she did, because I only made 4 pans instead of the 5 the recipe called for.  I made them earlier in the week and froze them.  Such an easy appetizer.

Spicy Sausage & Cheese Tarts

1 lb. pork sausage
2 c. shredded cheese
8 oz. Spicy Ranch dressing (Hidden Valley)
5 (2.1 oz.) pkg. frozen mini phyllo shells (freezer section near pie crust and puff pastry)

Preheat oven to 350 (unless freezing for later).  Cook sausage in skillet, stirring until crumbles and is no longer pink.  Drain.  Combine the sausage, cheese and ranch dressing in a large bowl.  Fill each phyllo shell with a heaping teaspoon of the sausage mixture.  (Freeze at this point, if desired.)

Bake for 8-10 minutes, until cheese melts. (Add 2-3 minutes to baking time if baking frozen tarts.)

Sausage Roll Casserole

My children aren't old enough to make a specific request that they want to eat for Christmas morning breakfast (unless you count Eggo waffles that the oldest would eat for EVERY meal), so I decided to choose myself.  This recipe was in Southern Living several years ago and I have been a little nervous to try it, because Sister Schubert rolls are so good just as they are.  I was worried that I would ruin a perfectly good pan of them.  But curiosity got the best of me.  This casserole was good.  I didn't taste flavors that made it taste different...just made it taste like a breakfast casserole with those yummy yeasty rolls!

My only problem was I baked in a 9x13 instead of 11x7.  The top of the casserole was a little toasted and I am sure that isn't the case in a smaller pan.

Sausage Roll Casserole

5 eggs

1 c. milk

1-1/2 tsp. Dijon mustard

3/4 tsp. salt

1/8 - 1/4 tsp. ground red pepper

1 frozen package Sister Schubert sausage rolls

1-1/2 c. shredded cheese

Whisk together first 5 ingredients until blended.  Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage.  Layer half of rolls in a lightly greased 11x7 inch baking dish; sprinkle with half of cheese.  Repeat layers once.  Pour egg mixture over rolls and cheese.  Cover and chill 4 to 24 hours.

Preheat oven to 325.  Bake casserole 50-55 minutes or until center is set.  Let stand 5 minutes before serving.  

Cauliflower Au Gratin

Well, hello there!  Something new that I made recently that was SO GOOD and such a good substitute for something like macaroni and cheese for The Dish Washer's low carb diet.  

Cauliflower Au Gratin

• 2-1/2 pounds cauliflower florets
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 2 Tbsp. flour
• salt and pepper to taste
• 1-1/4 c. milk
• 3/4 c. shredded cheddar cheese

Preheat oven to 425ºF. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat Place them in the oven to roast for 10 minutes.  After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.

While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.  Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil. Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.

Place cauliflower in a baking dish.  (I used and 8x8)  Pour the cheese sauce evenly across the top of the cauliflower florets. Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.

Chocolate Chip Peanut Butter Popcorn Ball Bars

Don't let the mouthful of a title fool you!  These are easy to make and delicious!  This was the other dessert that I made for the dedication lunch.

Chocolate Chip Peanut Butter Popcorn Ball Bars

2 (16 oz.) pkg. refrigerated cookie dough
3 c. mini marshmallows
1 (3.3 oz.) bag popcorn, popped (about 10 cups) - remove all remaining unpopped kernels
2/3 c. Karo syrup
1/2 stick butter
1 (10 oz.) bag peanut butter chips
1 c. chocolate chips

In a 9x13 baking dish, press cookie dough into bottom of pan.  Bake 10-15 minutes at 350 until puffed and edges are golden brown.  While baking, heat Karo, butter and peanut butter chips over medium-low heat until melted.  Sprinkle marshmallows on top and return to oven for 1-2 minutes until puffed.  Pour melted peanut butter mixture over popcorn and mix well.  Spread on top of marshmallows and push down if necessary.  Melt chocolate chips in microwave and then put in sandwich bag with end snipped.  Pipe on top of popcorn mixture.  Allow to set.  (I gave mine overnight.)  Cut into bars and serve.

Pecan Pie Cake

Yesterday was a special day for our family as we dedicated Baby Pea at our church.  While the worship service is the most important part of the day, feeding our family as a thank you for participating is definitely something that I wanted to do.  I decided to serve soups because it would be easy to keep them warm while away at church.  We had Bacon Cheeseburger Soup, Creamy Chicken Divan Soup and Pork Green Chili.  For dessert I tried some new recipes.  This Pecan Pie Cake was my favorite of the day and there is no picture because it is GONE!  It is very easy to make and will definitely be made again.

Pecan Pie Cake

2 c. sugar
2 sticks butter, softened
1-1/2 c. self-rising flour
4 eggs
1 tsp. vanilla
2 c. chopped pecans

Cream butter and sugar; add remaining ingredients, stirring by hand.  Pour into 9x13 baking dish and bake for 30-40 minutes at 350 degrees.  Allow cake to cool.  Crumble cake.  Prepare cake frosting.

1 (16 oz.) container cool whip
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened

Cream milk and cream cheese together until smooth.  Fold in whipped cream until combined.  In a large serving bowl/dish, layer 1/2 of cake crumbs.  Spread with 1/2 of frosting.  Repeat layers once more.  Keep chilled until ready to serve.

Tomato & Egg Sandwich

This was my favorite sandwich from the summer.  I know it might seem gross, but it is delicious!  And super simple.  I just boiled a couple of eggs and kept them in the fridge during the week until I was ready for them.

Tomato & Egg Sandwich

bread
mayo
tomato
hard boiled egg
green onion
pepper

Smear mayo on each slice of bread.  Lay tomato and egg slices down.  Top with chopped green onion and pepper to taste.

Bacon & Tomato Dip

This is something that I haven't made yet.  I ripped it out of my insurance company's magazine a couple of months ago and want to try it.  The paper keeps sitting on my desk, and honestly, is in my way.  So, I thought I would go ahead and post this recipe just to clean off my desk.  :)  It sounded delicious to me.  Maybe something good to make for a early season tailgate.

Bacon & Tomato Dip

4 oz. cream cheese
1 c. sour cream
1/2 c. mayo
1/2 c. shredded cheddar cheese
1/4 c. diced green onion
1/4 c. diced green pepper
1 tsp. minced garlic
pepper, to taste
1 c. crispy, crumbled bacon
1 large tomato, diced, seeds and juice discarded

Mix together cream cheese, sour cream, mayo, cheese, onion, green pepper, garlic and pepper.  Add bacon and tomato and mix thoroughly.  Serve with corn chips.

**I've now made it and it is delicious.

Carmelitas

Well, hello there!  We've spent a couple of months settling in with new baby.  Again, blessed with food from friends and family to keep me out of the kitchen for a VERY long time.  But I had to share this one recipe.  I've had it pinned for a while waiting for the perfect time to make it (which really isn't now for the post baby diet).  However, I've been thinking about it since I watched the Olympic trials in Oregon and saw Carmelita Jeter run.  And then last week, she's certainly been in the spotlight in London...making me think of these dang cookies!  As you can see by looking at her, she probably doesn't eat stuff like this.  But looking at me, I do!  They are incredible!  I followed the exact same recipe that was online, but I actually think it was too much butter.  Well, I also used milk chocolate chips instead of semi-sweet because they are my favorite...just personal preference.  I may try to cut back on the butter and follow the recipe below next time.

Carmelitas

32 caramel squares, unwrapped
1/2 c. heavy cream
1/2 c. butter, melted
3/4 c. brown sugar, packed
1 c. flour
1 c. rolled oats
1 tsp. baking soda
6 oz. milk chocolate chips (or semi-sweet)

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.


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Now that I got that out of my system, it is time to get back on track.

Loaded Turkey Potato Skins

I hope you are starting to load up on those fresh fruits and vegetables!  In fact, this morning we went to the farmer's market close to our house and loaded up on some corn, peas, butter beans, blueberries and our first Chilton county peaches of the season before heading to the park.  I haven't been making many new things around here lately.  I have been putting foods up in the freezer at lightning speed in preparation for Baby Pea, but all of those recipes have already been shared.

This is the one new thing I have made recently.  We are a big beef family!  In fact, cattle put shoes on our babies' feet and food on our table.  The Dish Washer is pretty hard to please when it comes to replacing ground beef with turkey, so whatever I make better be good.  I found this recipe on Skinnytaste and changed it up a bit to what we like, using a can of Rotel tomatoes and omitting the corn and black beans.  He definitely said he could eat it again, so I thought I would share to remember the recipe.

Loaded Turkey Potato Skins

Light Corn Salad

Truly, you can't beat this Corn Salad that I make.  It is a hit everywhere we go.  But, honestly, it isn't something we eat everyday because it isn't that healthy.  I choose to make it for large crowds to share.  I found this recipe for a corn salad that is delicious and light!  It will be perfect for using up that fresh corn and those cherry tomatoes this summer.  You won't be disappointed.  It would also be the perfect picnic salad because there isn't any mayo.

Light Corn Salad

4 ears fresh corn, shucked and cut off (or freezer corn equivalent)
2 Tbsp. olive oil
2 gloves garlic, minced
1-1/2 Tbsp. balsamic vinegar
1 lb. cherry tomatoes, halved
1/2 c. coarsely chopped green onion
salt and pepper, to taste

In a large skillet, heat olive oil to medium-high heat.  Add corn to the oil and cook until tender.  Season with salt and pepper to taste.  Stir in garlic and cook another minute.  Deglaze pan with balsamic vinegar until most of the liquid has cooked out.  Add tomatoes and stir another minute.  Remove from heat and stir in green onions.  Serve warm or make 1 day ahead of time and serve chilled.

Apple Julep

I signed up for Sunday school breakfast this month and decided Mother's day would be a great day to take a few things.  I decided to try my luck again at making another drink since I don't really think the Brunch Punch went over very well with the guys last time.  While this is probably still a "girly" drink, it is less punchy and easier for, at least, my guy to handle.  In addition to this drink, I took Sausage and Egg Casserole and Grape Salad.

Apple Julep

4 c. apple juice
1 c. orange juice
1 c. pineapple juice
1/4 c. lemon juice

Mix all juices together and serve well chilled.

Of course, I doubled the recipe to make sure we had enough.

Biscoff Crunch Cookies

I made a special treat this week to send to The Dish Washer's coworkers.  I've had my eye on this one from Picky Palate for a while now.  These cookies are absolutely delicious!  They have crunch from the Biscoff cookies but yet are a soft cookie once baked.  The white chips just send it over the top.  I think these may be my new "go to" cookie.

If you aren't familiar with Biscoff cookies, this is what they look like.

If you've ever flown Delta and had their delicious cookies, THIS is the exact cookie now sold in our local stores!  Woohoo!

Biscoff Crunch Cookies

2 sticks unsalted butter, softened
1 c. sugar
1 c. packed brown sugar
2 large eggs
1 Tbsp. vanilla extract
20 finely ground Bischoff cookies
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
20 crushed Biscoff cookies (coarsely crushed)
2 c. white chocolate chips

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.  In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.  In a large bowl add the flour, ground Biscoff Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Biscoff cookies and white chips until just combined.With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies**

**I used a smaller cookie scoop and it made well over 4 dozen cookies!

Chicken Florentine Pasta

I love the time when I can make a meal for a family with a new baby.  I didn't realize how HUGE this blessing was until I had my own baby and was so thankful for not only the food it brought but the company stopping by, even if just for a brief time.  It was so nice to see real, live people still in this world!  This was my second meal this month to take to a new baby's family and it would have been the third if I lived closer to my friend who also just had a new baby.  All three are girls...all I know, other than my own boy due soon, are new baby girls being born!  Tonight's family has two older children, and sometimes coming up with something you think kids might eat can be tricky.  Although, some children eat better than some adults I know, you just never know.  The Bun is a big meat and fruit eater.  We struggle with him considering a french fry the only vegetable in the world, and so I am always looking for ways to sneak in some veggies.  Mix them in a creamy sauce and even he will eat them.  Who wouldn't, right?  (But, really?  Are veggies mixed in with cream and pasta really that healthy for you and worth the trouble of sneaking?)  This recipe I found online had plenty of praise in the comment section about children eating it happily, so I knew I couldn't go wrong.  I think it is delicious, super easy and fast to make, and made the whole house smell so good!

Sorry there is no picture tonight because I was in too big a hurry to get out the door (and even burned their bread a little bit).

Chicken Florentine Pasta

2 Tbsp. olive oil
1 c. finely chopped onion
1 Tbsp. minced garlic
4 c. fresh spinach leaves, roughly chopped
2 c. cooked and shredded chicken
2 (10 oz.) containers Philadelphia Cooking Creme, Italian cheese and herb (next to cream cheese in the grocery store)
ground pepper, to taste
1 lb. box of bowtie pasta
1-1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees.  Coat a 9x13 inch pan with cooking spray.  Cook pasta according to package directions, drain well and run under cool water to quit the cooking process.  Meanwhile, in Dutch oven, heat olive oil and cook onion until tender on medium heat.  Add garlic and cook one minute.  Next, add spinach and cook until wilted, about 5 minutes.  Stir in chicken and pepper and stir until warmed through.  Add cooking creme and stir until combined.  Lastly, add bowtie pasta and stir until well combined.  Pour into 9x13 pan and cover with mozzarella cheese.  Bake for 20-30 minutes until bubbly.

**This recipe could be halved easily or you could make the whole recipe and separate into two 8x8 pans and save one for later.  I would cover with cheese and then freeze (covered in foil) before baking.  Thaw completely and bake according to directions.

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I also made the no fail, Honey Bun Cake tonight.  And earlier in the month, I chose to take Chicken, Green Bean and Rice Casserole.  And I even made the Blueberry Buttermilk Breakfast Cake that seems to be all the rage on Pinterest these days, but I'll have to make it again to be able to give my opinion of it.  I can say that it smelled great baking!

Extra Gooey Brownies

I prefer a moist, gooey brownie over a cake like brownie any day of the week.  That's why I love Symphony Brownies.  The Chicken Farmer celebrated his birthday this weekend and he loves brownies so I decided to make this new recipe I saw that promised extra gooey.  I thought it was delicious!  The added ingredient is crushed up oreos, but you won't taste them at all.

Extra Gooey Brownies

1 box Ghiradelli Double Chocolate brownie mix
1 egg
1/3 c. oil
1/4 c. water
12 oreos, crushed

Preheat oven to 325.  In a bowl, combine brownie mix, egg, oil and water.  Mix until just combined.  Crush oreos using a rolling pin or hand, coarsely.  Add oreos to brownie mixture.  Batter will be thick.  Spread in greased square baking dish.  Bake 30-40 minutes.

Recipe doubles well, just double ingredients and bake in 9x13 baking dish.

Grandmama's Butternut Cake

This weekend was our family cookout and when trying to decide what to bring (I took the never fail Corn Salad, too), I made my mind up to attempt my Grandmama's Butternut Cake for the first time.  I haven't had this cake in years, but it has always been a favorite of mine that she would make.  I remember she would make it sometimes for cake walks at the church or school and I would do my best to win this cake to bring home with me!  :-)  The icing was always my favorite part!  I wasn't sure I was going to be able to make it at first because I couldn't find butternut flavoring anywhere, but then I finally found it at Publix and it was called "butter and nut flavor" and this was the McCormick brand.  I knew after I made it that it smelled just like I remembered it and I had hoped that it tasted the same.  I can now say after having a piece last night that it did and it even got the stamp of approval from Grandmama!  This cake is best if made 2-3 days before you plan to serve it because (and Grandmama says she doesn't know why), but the longer it sets it just does.  Who am I to argue with cake goodness, so I made this on Thursday to be eaten on Saturday.  She also NEVER put it in the fridge, which I wasn't sure about since it had cream cheese in the icing, but I've eaten it that way for years so in the fridge it did not go.  I also left it down there when we left and didn't even get a piece to bring home, trying to be good about these last few weeks to gain pregnancy weight.  I was mad at myself the whole way home and now I would really love to have a piece for breakfast!  HA!

Grandmama's Butternut Cake

1 c. Crisco shortening
2 c. sugar
4 eggs
2-1/2 c. all-purpose flour
1/2 c. self-rising flour
1 c. milk
2-3 tsp. butternut flavoring (butter and nut flavoring)

In mixing bowl, cream crisco, sugar and eggs on high speed for 10 minutes.  (I used my stand mixer which does things a little quicker than a hand mixer, so I did it on speed 6.)  In a separate bowl, sift together all-purpose and self-rising flours.  Also, add butternut flavoring to milk.  Slowly, alternate adding flour and milk to batter, beating 1 minute after each addition.  Bake in 3 greased and floured round cake pans at 325 for 25 minutes or until toothpick comes out clean.  Cool for 10 minutes in pans and then allow to cool completely on wire rack.

For the icing:
1 stick butter
1 (8 oz.) pkg. cream cheese
1 box of powdered sugar (made need additional on hand to thicken)
1 tsp. butternut flavoring
1 c. chopped pecans

Melt slowly on stovetop the butter and cream cheese together.  Beat with a spoon.  Add 1 box of powdered sugar and 1 tsp. butternut flavoring.  Add 1 c. chopped pecans and beat all together with hand mixer.  If too thin, add more powdered sugar.  (I think I may have added 1/2 c. powder sugar extra on this particular cake.)  Spread warm icing over cake, allowing to run down the sides to make it easier to ice the sides.

*Best if kept 2 days before cutting.

Sharp Cheddar Casserole

I hesitated to post this picture with the recipe, because it doesn't look very appetizing.  And let me tell you, THIS was my favorite thing from our Easter lunch and very appetizing.  This recipe is from The Dish Washer's Aunt and is in my family cookbook that I have mentioned before.  I've always read it when looking through recipes and decided now was the perfect time to give it a try.  In fact, The Dish Washer said not to make any other type of macaroni and cheese, ever, except this one.  I'd say he liked it too.  It is a macaroni and cheese with surprisingly different flavors.  Try it out for your next potluck.  It's great!

Sharp Cheddar Casserole

8 oz. large elbow macaroni (my store only had regular macaroni this time so that is what I used)
1 can cream of mushroom soup
1/4 empty soup can of milk
1 c. mayonnaise
1 (8 oz.) block sharp cheddar cheese (2 cups), shredded (I used white cheddar but you don't have to)
2 Tbsp. butter
1 onion, chopped
1 bell pepper, chopped
1 sleeve of Ritz crackers, crushed
2 Tbsp. butter

Cook noodles according to package directions.  In a saute pan, melt 2 Tbsp. butter and saute onions and bell pepper until tender.  Drain noodles and add onion and pepper to noodles.  In a bowl, mix soup, milk, mayo and cheese.  Add to macaroni and mix well.  Pour into greased 2-1/2 quart dish.  Bake at 300 for 20 minutes uncovered.  Meanwhile, melt 2 Tbsp. butter and mix with crushed Ritz crackers.  Cover casserole with crackers and return to oven for an additional 15 minutes.

Dill Deviled Eggs

I don't really have an exact recipe for these, but I love dill in deviled eggs.  I really enjoy traditional southern style deviled eggs, but I decided to mix it up a bit for our Easter lunch.

Dill Deviled Eggs

6 hard cooked eggs
mayo
splash of red wine vinegar
fresh or dried dill weed

Slice eggs in half and scoop out yolks into a bowl.  Add mayo until consistency you like your eggs.  Put in a splash of red wine vinegar and add dill.  I think I used 1 tsp. dried dill.  You'd use more if you were using fresh.  Fill yolks and chill until ready to serve.

Butter Horns (Crescent Rolls)

Is it easier to just open up a can of crescent rolls?  ABSOLUTELY!  But these rolls are super simple to make, DELICIOUS and make a special occasion that much more special.

HERE is the recipe.

This recipe makes 48 dinner rolls, so I decided to half the recipe because we didn't need that many.  I thought it halved great.

The tricky part about Sunday lunch is not having the time to prepare much the day of, so I had to come up with ways to make things ahead of time that could be warmed or kept cold the day of our lunch.  I decided to make these rolls on Tuesday and freeze them.  Then I would bake them off on Sunday for them to be warm and fresh.  A homemade version of Brown 'N Serve rolls.  Here's what I did:

I followed the recipe all the way up to the baking point.  Then I baked the rolls at 325 degrees for 10 minutes, not allowing them to brown.  Cool the rolls completely and freeze on tray.  Once just frozen separate and place in ziploc bag or other wrapping.  When ready to bake, allow to thaw 10-15 minutes and bake at 400 for 10 minutes or until tops are browned.  Top with melted butter and serve warm.

Rice and Artichoke Salad

This was the one dish that I thought my guests might balk at.  Fortunately, everyone (with one exception) seemed to enjoy it.  The Dish Washer definitely balked!  I thought it was delicious.  My in laws joined us for lunch on Monday and we ate leftovers.  My MIL pointed out that it tasted like curry chicken salad...minus the chicken.  I thought that made sense.  I think it would be great served at a luncheon.

Rice and Artichoke Salad

1 (6.9 oz.) pkg. Rice-A-Roni, chicken flavor
1 (12 oz.) jar marinated artichoke hearts
5 green onions
1/2 c. mayo
1/4 tsp. curry powder


Cook rice according to package directions, omitting butter.  Allow to cool completely.  (Will really be clumpy and you will think the recipe may be messed up, but the dressing will help separate the rice again.)  Drain artichoke hearts, reserving liquid.  I chose to chop them into smaller pieces.  Chop green onion.  Add artichokes and onions to rice.  In a separate bowl, whisk mayo, artichoke juice and curry powder.  Pour over rice and mix well.  Allow to chill completely.  Best if made a day ahead.

Hummingbird Cake

Shall we start with Easter dessert first?  I realized as I was making this cake, that it is essentially the same recipe that I used for Banana Nut Muffins.  The exception is less oil in the cake and honestly, I think it could have used the oil for a little more moisture.  Good gracious, I am sure there would be about 1200 calories in one slice, but for special occasions it would be totally worth it.  :)  I also was a little disappointed in the recipe's amount of icing.  I barely had enough to cover the cake (and definitely not as much as the picture on SL website showed), so next time, I will probably make 1-1/2 times the recipe of icing.  Otherwise, it hit the spot.  I would have loved to include the nuts, but I managed to allow the nut haters in my family to talk me out of using them.  They could be optional, and don't change the original taste of the recipe much.

I used the Hummingbird Cake recipe from Southern Living.

Egg in the Hole

Hello?  Anybody still there and/or interested in this?  I have been pretty busy cooking lately, just nothing new to share...all things already here on the blog.  This Egg in the Hole has become a favorite breakfast around here, although not so much with The Bun but he sure does love the sausage served with it!  We actually ate it for dinner last night and I thought I would share how simple it is.

Egg in the Hole

Slice of bread per person
1 egg per person
butter
salt and pepper

Cut a hole in the slice of bread, either using a biscuit cutter or glass rim.  Melt butter in skillet over medium heat and place bread (and remaining circle...my favorite part) in pan.  Allow bread to get close to toasted.  Then add cracked egg into the hole.  Sprinkle with salt and pepper, to taste.  I actually just use pepper.  Give egg some time to cook and flip to toast on other side of bread.  When egg feels firm and cooked, remove from heat and serve.

I'll leave you with this:

I've had so much fun planning my Easter lunch menu and I have gotten a head start on some of the preparing.  Lots of yummy new recipes coming soon...if they turn out good, of course.  :)  I am trying a homemade version of brown & serve rolls.  I'll let you know how it goes.

In addition to new recipes, some of the recipes already on here that I am planning to make (if you are looking for Easter ideas) are:

Marinated Carrots
Strawberry Pretzel Salad
Lady's Green Beans

Brownie in a Mug

Two days ago, I literally woke up craving a warm, fudgy brownie.  I fought my urge as long as I could, but by lunch time it wasn't going away.  I knew if I made a whole pan of brownies, I would eat that whole pan of brownies!  I opted for the mug version instead to help control my portion.  I've had mug cakes before that to me are just too dry, but this recipe promised to not be dry and it didn't disappoint.  If you are suffering from those cravings, this hits the spot and is a very easy fix...almost too easy, though, so I am having to keep myself from making multiples.  :)

Brownie in a Mug

4 Tbsp. sugar
4 Tbsp. flour
2 Tbsp. cocoa powder
2 Tbsp. water
2 Tbsp. vegetable oil
dash of salt

Mix all ingredients in a microwave safe mug.  Microwave for 1 minute.  I turned mine out on the plate just to show you how it looks, but obviously it is meant to be eaten right out of the mug.

Grilled Chicken with Bruschetta Topping

This grilled chicken was absolutely amazing.  Typically The Dish Washer is the grill master at our house, but he was running late the night I planned on making this and so I became the grill queen!  I was really proud of myself.  If you like bruschetta, you won't regret making this.

Grilled Chicken with Bruschetta Topping

3-4 chicken breasts
1/2 c. sun-dried tomato dressing, divided
2-3 tomatoes, chopped (depending on how much you like tomatoes)
slices of mozzarella cheese
1 tsp. dried basil leaves
splash of balsamic vinegar

Marinate chicken breasts overnight in 1/4 c. sun-dried tomato dressing, turning as needed to marinate both sides evenly.  In a small bowl, combine tomatoes, remaining 1/4 c. dressing, basil and balsamic vinegar.  I allowed mine to sit on counter at least an hour.  Heat grill to medium-low and grill chicken breasts on both sides (time will vary depending on chicken breast size).  On the second side, about 5-10 minutes before done, place chicken on heavy duty aluminum foil still on the grill.  Top with one slice of cheese and tomato mixture.  Allow chicken to finish cooking while the cheese melts at the same time.

Nutella Pie with Nutter Butter Crust

What is a good meal for some of your favorite company without a proper dessert?  I've had this one marked for a while waiting for the perfect time to make it...a time where I knew I would have help eating it instead of eating the whole thing by my big, pregnant self.  This pie is a great mix of French Silk Chocolate Pie and a very light cheesecake.  There is no baking involved and even though I made my own crust, you could easily substitute a graham cracker crust to cut down on preparation time.  I happen to love peanut butter and chocolate together.  This is delicious and super easy to make.

Nutella Pie with Nutter Butter Crust

24 Nutter Butter cookies
1/4 c. melted butter
2 (8 oz) blocks of cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
1/2 c. Nutella
1/2 c. whipping cream

In a food processor, pulse cookies until a fine crumble.  Pour melted butter over cookies and mix well.  Press into a 9-inch pie shell sprayed with non-stick cooking spray.  Refrigerate until crust has set.  For filling, whip cream cheese and sugar until well blended.  Scrape down sides and continue mixing in vanilla and Nutella.  Once combined, scrape down sides again and add whipping cream.  Mix on medium high for 3 minutes or until very thick.

Pour filling into chilled pie shell.  Refrigerate at least 2 hours before serving.  I served with a dollop of fresh whipped cream on top.

Butter Dips

We had some company for dinner last night and I decided to try out this bread recipe.  I was serving it with Baked Ziti and thought it an unusual combo to have a biscuit-y type bread with an Italian meal, but I was pleasantly surprised with how well they turned out.  Far less like a biscuit than I originally thought.  There is no picture to go along because we ate these up in such a hurry.  It was such an easy bread to put together.  I like this option better than the Sour Cream Muffins and Speedy Dinner Rolls for a quick weeknight bread.

Butter Dips

1/4 c. butter
1-1/4 c. four
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
2/3 c. milk or buttermilk

In a square 8x8 baking dish, melt 1/4 c. butter.  In a bowl, combine remaining ingredients until a wet dough is formed.  (You may have to work it for a while with a little elbow grease.)  Turn out dough onto flour surface into a rectangle shape and cut into 12 breadstick forms.  Roll into log and then roll in butter in pan, arranging bread pieces as you go.  Bake at 450 degrees for 12-15 minutes or until golden brown.  Allow to cool for five minutes before serving.

For a good picture of finished product, click here.

French Dip Crescents

When The Dish Washer has a day in his home office, I can count on hearing the following:  "What's for lunch?"  I keep a weekly menu plan and try to keep up with those days to keep him from, heaven forbid, eating a hot dog or peanut butter crackers or a grilled cheese sandwich like we may eat for lunch when he isn't here.  When I saw this recipe on Pinterest, I knew it would make a great lunch for when he is home.  It was great, super easy to throw together and hit the spot.  I think it will also make a great appetizer.

French Dip Crescents

1 can crescent rolls
thinly sliced roast beef
provolone or mozzarella or Swiss cheese
horseradish or ranch dressing
Au jus for dipping

Preheat oven at 375.  Unroll crescent rolls.  Spread horseradish or ranch dressing over roll.  Layer with roast beef and cheese.  (Slices of cheese will probably be easiest, but I only had shredded and it worked fine.)  Roll largest end to smallest end.  Place on baking sheet and bake 12-15 minutes until golden brown.  Dip with au jus.  (I used a can of pre-made au jus.  They also make packets or you can make homemade.)

Spaghetti Squash Gratin

I saw this recipe on Pinterest and was immediately intrigued.  Don't let my poor picture taking fool you.  It is delicious!  The description says it tastes just like hashbrown casserole.  If you are trying to watch your carbs, then it is a great alternative with the flavors and textures of hashbrown casserole and we will definitely make it again.  If I was entertaining, I would stick with the real deal Hashbrown Casserole.  You can share those calories with others, afterall.

Speaking of Pinterest and similar sites like Foodgawker...aren't those pictures always so good looking?  I'm convinced that you could take a good looking picture of something really disgusting, and as long as it looked pretty, folks would be interested in the "recipe."  Just be warned that some things may not taste as good as they look in those pretty photos.  :)

Spaghetti Squash Gratin

1 medium to large spaghetti squash
1 Tbsp. olive oil
1 onion, thinly sliced
1/4 tsp. red pepper flakes
1/2 c. sour cream
1 c. shredded cheddar cheese

Cut the squash in half (these suckers are TOUGH) and scrape out all of the seeds.  Place in shallow dish with 1/4 inch water and cover.  Microwave for 10-12 minutes until spaghetti squash flesh is tender.      (Microwaves vary and I had to cook mine longer than the 10-12 but let that be a good starting point.)  In a saute pan, heat olive oil.  Cook onion and red pepper flakes on low-medium until onion is tender.  Carefully, remove flesh of spaghetti squash with a fork.  (It will look like spaghetti when shredded...hence the name.  If it doesn't come out easy, it isn't done.)  Combine squash, onions, sour cream and 1/2 c. cheese.  Salt and pepper to taste.  Place in prepared square baking dish.  Cover with remaining 1/2 c. cheese.  Bake at 375 for 15-20 minutes.

Broccoli Salad

Earlier this week, I made this Broccoli Salad.  Aren't they all about the same?  It is a pretty classic salad recipe, but I thought a good one to add to our recipe index when we are looking for yummy recipes on here.

Broccoli Salad

1 head broccoli, chopped small
1/2 small red onion, finely chopped or grated
1/2 c. raisins
8 slices bacon, cooked and crumbled
1 c. mayo
1/3 c. sugar
2 Tbsp. apple cider vinegar

In a small bowl, combine mayo, sugar, and cider vinegar to form dressing.  In a larger bowl, combine broccoli, onion, raisins and crumbled bacon.  Pour dressing over mixture and mix to coat.  Refrigerate at least an hour before serving.

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The version pictured above was made with Miracle Whip for mayo and Splenda for sugar.  I left the bacon out, although if company was coming I'd make the REAL thing.  Just trying to keep things somewhat healthy around here and those substitutions really worked out well for us for everyday.

Crockpot Jambalaya

"Goodbye Joe, me gotta go..."  Do you always think of Steel Magnolias when you hear that song?  It is my very most favorite movie and I always do.  I thought this turned out pretty good and SUPER easy.  I've learned this is a Creole jambalaya since it uses tomatoes.  I read where the other jambalaya version is Cajun and seems a little more dry than this soupy-er variety.  The Dish Washer said it wasn't spicy enough for him, but I don't like too spicy so it was just right for me.  We compromised by giving him a bottle of hot sauce to dump on his until he got it where he liked it.  I've really been trying to use the crockpot more, especially for Sunday lunch after church.  Such a smart invention!

Crockpot Jambalaya

2 boneless, skinless chicken breasts (good size), diced
1 lb. andouille sausage, sliced into rounds
1 (28 oz.) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 c. chicken broth
2 tsp. dried oregano
2 tsp. creole seasoning (Tony Chachere)
1 tsp. hot sauce
2 bay leaves
2 c. cooked rice

In crockpot, combine chicken, sausage, tomatoes, onion, bell pepper, celery, broth, oregano, creole seasoning, hot sauce and bay leaves.  Stir all together.  Cook on low for 8 hours.  Stir in cooked rice just before serving to warm through.  Or spoon over rice, whichever you prefer.

Had we not eaten King's Hawaiian French Toast this morning, I would have served some bread alongside.

**Also, my jambalaya is shrimp-less since I don't care for shrimp.  If you'd like to include shrimp, add 1 lb. of peeled and cooked shrimp with the rice at the end to warm through.

King's Hawaiian Famous French Toast

Man, oh, man was this a treat this morning.  We are celebrating our inner (non-existent) Cajun today for Mardi Gras and began our day with this recipe for King's Hawaiian Famous French Toast.  The recipe for the French toast is pretty basic, but may I suggest you use King's Hawaiian bread next time you make it?  I've always enjoyed their dinner rolls.  It was a delicious change.  I used half of a round loaf and got 8 thick slices of bread.  The other half of bread I put in the freezer for later.  This morning when I first got up (at 6:00), I went ahead and sliced the bread and allowed it to sit and dry out on the counter a little bit.  We ate breakfast at 8:00, so it had good time to dry just enough to really soak up the custard mixture.

King's Hawaiian Famous French Toast

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I've got an easy crock pot Jambalaya going for supper tonight.  If it turns out any good, I will try to share that.

Laissez les bons temps rouler!!

Mall Cookie Cake Knockoff

Somebody has a birthday in our house tomorrow and I can hardly believe he is already 2 years old!  I wanted to get him a cookie cake for his birthday, but I didn't love the $30+ price tag that came with it.  So weeks ago I began searching for a good cookie cake recipe I could make that would be similar to those yummy mall cakes!  I found the perfect one to try from one of my favorite websites, Southern Plate.  You can find her original post about the cake here.  Here's what she suggests:

Pillsbury chocolate chip cookie dough (16.5 oz. each)
Karo syrup (1/4 cup per 16.5 oz. dough)
Chocolate icing
White icing

I used canned icings just to make life much easier and even used the chocolate she suggested, but I promise that while it is good, it tastes NOTHING like GACC's icing.  Just know you will barely use much of either.

I didn't need a big cookie, so I opted to just use one roll of dough and baked it in a 10 inch tart pan because that is all I had that was round and a little bigger than regular round cake pans.  It surprised me how much it puffed up while baking and I thought it was going to be all wrong, but when the buzzer finally went off, it had flattened down just fine.

Mall Cookie Cake Knockoff

1 (16.5 oz.) roll refrigerated chocolate chip cookie dough
1/4 c. corn syrup
1 can chocolate icing
1 can white icing

In a mixing bowl, combine cookie dough and corn syrup until well incorporated.  Place in a greased baking pan and use damp hands to pat down until flat.  Bake in a 325 degree oven for 25-35 minutes depending on your pan size and how much cookie dough you use.  Allow to cool completely before icing.

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It is definitely homemade looking and I will update on how it tastes once we cut into that bad boy.  I'm sure for much less than $10 it will taste GREAT!!  :)

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Update:  It turned out great!  A little greasy feeling on the bottom, but hits the spot.  I used Betty Crocker whipped fluffy white.

Semi Homemade Pizza Pockets

I loved eating Hot Pockets as a little girl.  I remember walking down the street to my Grandparents' house and they always had them in the freezer.  It was a pretty usual lunch.  This recipe I came across really reminds me of those little pockets.  It is so quick and easy to put together.  The Dish Washer likes pizza but not enough to eat at home, so I make this for lunch for me and The Bun.  I think The Bun is going to take after his daddy, because he really doesn't love to eat this either.  But they are delicious, nevertheless, and I am the one pregnant.  I win!  We should come up with a name for this baby...let me think...all I can think of is the unoriginal Pea in the Pod.  Baby Pea.  That's it.  Anyway, here's the recipe.

Semi Homemade Pizza Pockets

1 loaf Rhodes freezer white bread, thawed and allow to rise according to pkg. directions
pepperoni
mozzarella cheese
shredded parmesan cheese
oregano
garlic powder, a little goes a long way
parsley flakes

Take thawed, risen dough and roll out into 11x11ish square.  (This isn't as easy as you would think it is since all that air is in the loaf.)  Next layer pepperoni, cover with cheeses depending on your preference with how much cheese you like and sprinkle with oregano, garlic powder (remember just a little) and parsley flakes.  Roll up cinnamon roll style.  Coat with melted butter butter or olive oil and bake on jelly roll pan at 375 for 15-20 minutes or until bread is baked through.  Allow to cool at least 10 minutes.  Slice and serve.

Pea Salad

Did you think I jumped ship?  I haven't.  In fact, I have done a lot of cooking, it has just been things I have already shared with you.  This pea salad originates with my MeeMaw.  When she is asked to bring food for family gatherings, it is usually pea salad.  (Her stove is turned off to keep her from burning down the house, so this requires little cooking.)  While her pea salad is good and I always look forward to eating it, I like to jazz mine up a little more.  She makes it much like a traditional chicken salad with mayo, eggs and relish.  She also uses canned peas, but I prefer to make mine using steamed peas for a little crunch.  Peas are one vegetable that, on occasion, we can seem to get The Bun to eat.  This is what I make with the leftovers.  There are no particular measurements, just how much of each thing you prefer.  (It is usually based on our leftovers...not too much mayo to pea ratio.)

Pea Salad

Steamed peas
Mayo
boiled egg, chopped or crumbled
cooked and crumbled bacon
chopped red onion
cheddar cheese
salt and pepper, to taste

In a bowl, combine all ingredients and chill before serving.

Spicy Black Eyed Peas

HAPPY NEW YEAR!!  I hope exciting things for this year and I know it will be great with the addition of our newest little one.  I hope you ate your black eyed peas today for good luck.  I don't care for greens, but The Dish Washer at those for our 2012 wealth.  :)  I served those things with Brown Sugar and Balsamic Slow Cooked Pork. For a great little history lesson on why southerners eat these foods, check it out at Southern Plate.  I love history behind certain foods/recipes.  While her recipe is certainly the classic, I opted to make a spicy version that I thought The Dish Washer would enjoy.  I was correct.  They aren't "mouth on fire" spicy, but they definitely have a kick.

Spicy Black Eyed Peas

16 oz. frozen black eyed peas
4 slices of bacon
1 medium onion, chopped
1 can Rotel tomatoes, undrained
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
water

In a large saucepan, cook bacon until crispy.  Remove bacon and crumble.  Set aside.  Stir chopped onion into bacon grease and cook until tender.  Add can of tomatoes, black eyed peas, salt, chili powder and pepper.  Stir to combine.  Pour in enough water to cover peas.  Cook, covered, on medium heat for 1 hour, checking water level to make sure peas don't scorch.  (They will absorb more water than you expect.)  Check your peas to see how tender they are.  We prefer our peas extremely tender, so I probably boiled mine for a total of 3-4 hours, adding water as needed along the way.