Monday, August 29, 2011
Here's a really quick and easy dessert that's great for a big crowd!
3 Tbsp. butter
1 package chocolate chips
3/4 cup light corn syrup
1 tsp. vanilla
3 cups mini marshmallows
1 box Golden Grahams cereal
Melt together butter, chocolate chips, and corn syrup in a large sauce pan over medium heat, stirring often so it doesn't burn.
Remove from heat, and stir in vanilla. Empty the box of cereal into a large bowl, and drizzle the chocolate mixture on top.
Add marshmallows (one cup at a time), and fold together gently with a rubber spoon.
It's going to be a hot mess, but that's okay!
Generously grease a 9x13 dish, and pour the mixture into the pan. Press down gently with the back of your rubber spoon to flatten it out.
Let the mixture cool at least an hour, and then cut into squares and serve. Even when stored in the refrigerator, this dessert only last a couple days before it starts to go stale, so eat up!
Sunday, August 28, 2011
This is another twist on a Pioneer Woman recipe. Get creative and customize your crash potatoes the way you like them. This time I used seasoning from a potato topping packet and mild cheddar cheese, but I think my favorite was with just salt, pepper, goat cheese, and rosemary.
Butter, melted - 1/2 Tbsp. for each potato
"Potato Topping" seasoning - a pinch on each potato
Olive oil for drizzling
This is one of my favorite toppings for potatoes. It's got salt, pepper, bacon bits, some dried herbs, and other tasty stuff. If you don't want to buy the topping packet, just make up your own.
Bring a pot of water to a boil, and cook potatoes until a fork slides right through them.
While the potatoes are cooking, shred up some cheese.
Then, drizzle the pan with some olive oil.
Place potatoes on top. (I was multi-tasking by cooking some asparagus on the same tray.)
Using a potato masher, smash each potato.
I probably should have used a bigger pan... Oh well, they'll still taste good.
Drizzle on some melted butter, and sprinkle with potato topping.
Add the cheese. Don't be shy.
Bake on 350 degrees for about 15 minutes.
Saturday, August 20, 2011
This is a slightly healthier version of Monkey Bread because it's made with wheat biscuit dough, but who are we kidding... this will not do anything kind to your figure. But just get over that, and make these anyway. All credit goes to Multiply Delicious for creating this recipe! (And her photos are way better!)
For the muffins:
1 can Pillsbury Golden Wheat, Reduced-Fat biscuits
1/2 cup sugar
1 Tbsp. cinnamon
3 Tbsp. butter
For the icing:
1 cup powdered sugar
3 Tbsp. milk
Stir together the sugar and cinnamon.
Melt the butter.
Slice each biscuit into quarters.
And roll each quarter into a small ball.
Dip each ball in the melted butter and then roll in the cinnamon-sugar mixture. Place 3 coated balls in each cup of you muffin pan. (Make sure you spray your pan with a non-stick spray beforehand.)
Bake for 12-15 minutes. While that's in the oven, make your icing by adding the milk (1 teaspoon at a time) to the powdered sugar, whisking with a fork.
When the muffins are done, let them cool for about 10 minutes, remove onto a piece of foil, and drizzle with icing.
This will make 11 (and a half) muffins. Enjoy!
Saturday, August 13, 2011
This was my dinner a few weeks ago when I was in serious need of a trip to the grocery store. All I had in my fridge was bread, some blueberries, and this one lonely egg.
The final product was A. Maz. Ing.
I set out to make the traditional Egg-in-a-Hole. (I really hate that name, but it is what it is...) While searching for a circle in my container of cookie cutters, I found a heart first. Fun twist.
1 slice of toast bread
1 Tablespoon Butter
Salt & Pepper to taste
Use any shape cookie cutter you want!
Melt the tablespoon of butter on medium-low heat.
When the butter is all the way melted, place down the slice of bread and crack an egg in the center.
Don't move the bread for about a minute while the egg firms up.
Cook on each side as long as you want, depending on how well done you like your egg. I wasn't in the mood for a runny egg, so I gave it a few minutes on each side.
Throw in the toast cutout, too.
Sprinkle with salt and pepper.
Sending you (heart-shaped) love from my kitchen.
Tuesday, August 9, 2011
This is my go-to breakfast when I'm running late. Quick, healthy, and sooooo delicious.
1 cup non-fat plain yogurt
1 Tbsp. strawberry jam
1/4 cup granola
Handful of blueberries
For yogurt, I use All-Natural Brown Cow, and for the granola, I use Nature's Path Organic Pumpkin FlaxPlus. I also use homemade strawberry jam that I canned a while ago using this recipe by Pioneer Woman.
Just throw all the ingredients in a bowl, and stir. It would be a lot prettier (and more like a parfait) if you layer the ingredients in a clear glass... but who has the time for that?
Sending you love from my kitchen!