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Peanut butter pie

The other day Stuart requested a peanut butter pie. This was a first. Firs time he’d asked for one, and first time I’d made one… ever! So not having much experience to go on made me scour the web for some recipes. Low and behold my faithful searcher Google pulled up a recipe by the Pioneer Woman. Of course I had to try that one because as we already know, her recipes rock! πŸ˜‰ I didn’t have an oreo crust, nor was I going to put that much effort into making one. I don’t have a food processor either. But I did have a graham cracker crust handy, and I figured it would work just fine, and it did! Sometime I may try this recipe again and get an oreo crust, but I doubt that I’ll ever make my own. Anyway, this recipe ended up being very delicious and rich and creaming and peanut buttery without being overly peanut buttery. You can find her recipe post with fabulous photos HERE. But here’s the basic recipe too. It’s simple, comes together quickly and is yummy! If you come to my house for dinner sometime in the near future, I might just feed this to you for dessert! πŸ˜‰ Peanut Butter Pie (by The Pioneer Woman) FOR CRUST 25 whole Oreos 4 Tablespoons Butter, Melted _____ PEANUT BUTTER FILLING: 1 cup Creamy Peanut Butter 1 package (8 Ounce) Softened Cream Cheese 1-1/4 cup Powdered Sugar 1 package (8 Ounce) Cool Whip, Thawed Preparation Instructions Crust: Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely. Filling: Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before... read more

Pound Cake

I mentioned the other day that I made pound cake for our strawberry short cake dessert. I looked for actual short cake recipes, and apparently it’s just a biscuit… basically. And while that sounds kinda good too, especially since the strawberries are really ripe, I wanted something a little more desserty. So I found this recipe for Sour Cream Pound Cake. I liked the idea of it using sour cream, but once I started reading the recipe and realized that I could bake it in a regular loaf pan, and that it was actually about 1/2 the size of most of the other recipes I’d seen, I knew I had to make it! πŸ˜‰ I don’t like left over pound cake as much as some left over things, and it is pretty dense to be eating a lot of it, so this recipe works out perfectly!! The only things I changed was to add some vanilla and just a splash of Almond extract. I like the flavor that it gave the cake. Over all it turned out really good!! I think I over baked it just a touch, but it wasn’t any worse for it though the corners were a touch dark. Oh, and I also baked it at 350*. My oven does tend to be a little on the too hot side, so I’m sure if I had baked it at 375 for an hour it would have been black on the outside for sure! Keep an eye on it! So if you need some nummy cake, but don’t want to be eating it for 2 weeks, give this recipe a whirl! πŸ™‚ It also tastes SO good with coffee!! Sour Cream Pound Cake (from 1 1/2 cups all-purpose flour 1 1/2 cups white sugar 1/2 cup butter 1/2 cup sour cream 3 eggs 1 pinch baking soda Directions Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out... read more

Onion Soup Mix

So today as I was attempting to whip up my “famous” slow cooker beef stroganoff in 4 hours instead of 6-8, I realized that I had no onion soup mix. I had pinned some “recipes” for making it at home and likely had not bought some more because I wanted to make myself make it. Or something. Either way, I needed some quickly and I had none. Fortunately my pins came in handy, and double fortunately I had all the ingredients I needed on hand. There are 2 versions. I made the first one that has beef bouillon in it. For some reason it just seemed more like the store bought variety that I’m used to. However, I’m including the second version as well because it has no MSG in it. I buy bouillon that says no added MSG, but it does contain “naturally occurring glutamates” whatever that means. So if you’re sensitive to it, or just trying to cut back on that kinda stuff you might try the second version. I’m going to try it the next time because it actually uses tumeric which is a spice that I bought when my Hurb had read that it helps prevent cancer. BUT I don’t know how to use it so it has sat untouched in our spice cabinet for… well, awhile. Anyway, here’s the first one, and it was easy-peasy to throw together, and worked like a charm for my recipe. I found it at this site. 4 teaspoons beef bouillon granules 8 teaspoons dried onion flakes 1 teaspoon onion powder 1/4 teaspoon seasoned pepper Just mix the stuff together and voila! I don’t know what “seasoned pepper” is so I used black pepper. Seemed to work out fine. If I turn into a starfish or something I’ll be sure to let you know to seek out the other stuff. πŸ˜‰ Here’s the second version, found HERE. 2/3 cup dried, minced onion 3 teaspoons parsley flakes 2 teaspoons onion powder 2 teaspoons turmeric 1 teaspoon celery salt 1 teaspoon sea salt 1 teaspoon sugar 1/2 teaspoon ground pepper I’m interested to see how this one compares taste/smell wise to the other. I’ll letcha know once I’ve had a chance to test it out again. Hmmm…. now what recipe should I use that needs some onion soup??? By the way, does anyone actually use those mixes for soup?? Just... read more

Perfect Baked Potato

*UPDATED* We’ve been eating more meatless dishes lately. It’s been good, and I’m surprised at how full I feel after eating a plate of veggies and quinoa or a bowl of mellon! πŸ™‚ I don’t see a strictly vegitarian lifestyle in my future by any means, BUT it’s nice to “lighten up” a little bit. Anyway, the other day Stuart had mentioned having baked potatoes for dinner, and I didn’t have any ‘taters worth baking. Just a couple small stubby ones in the pantry. So when I went shopping on Sunday I snagged a few of those large baking potatoes. Ya know, the ones that aren’t in a bag and are about 3x’s the size of a “regular” potato. Anyway, after I got home I scoured the web for some “perfect” baked potato recipes because, quite honestly, I don’t really like the ones that I had been making in the microwave (which I like to use as little as possible) or even baked in foil in the oven. They just weren’t so yummy. BUT… I found THIS post about it, and took the advice from this blogger on how to make the PERFECT baked potato and let me tell you, my life will never be the same! These were A-M-A-Z-I-N-G!!! I ate every bit, skin and all and it was SO good! Stuart even commented on how good the skin was! And I used to just throw the skin away before!! Go figure! The kids all ate theirs as well though they were skeptical at first. πŸ˜‰ The key is the olive oil and salt! You can click the link to the post I read if you want to see photos, but here’s what you do. WASH your taters really well, because you will want to eat the skin! Pierce skin several times with a fork on both sides. Drizzle olive oil on taters. I rubbed it all over them with my hands. Sprinkle coarse salt on top. I used my sea salt grinder, but kosher salt will work too! Set taters directly on oven rack UNWRAPPED (don’t use foil!!) but do use a pan under them to catch drips. πŸ™‚ Bake in 400* oven for an hour. I baked ours for slightly longer because we were waiting for Stu to come home. Didn’t hurt them. The skin will be crispy and yummy and the insides will be fluffy and deliciously light! You’ve got to try this! I topped... read more

Spicy Honey Chicken- Yum!

I tried this recipe from The Girl Who Ate Everything blog for dinner tonight. I had pinned it last week and have been DYING to try it. The photo of the chicken on her page was just too tempting! I had a hard time finding “Chipotle Chili Powder” and in fact the thing that I grabbed thinking I finally had the right thing was actually chipotle chili pepper, so don’t know if that makes any difference, but this stuff was yummers! πŸ™‚ It was spicy enough to have a nice kick, but not SO spicy that the kids would throw fits about eating it, yay! It’s officially grillin’ season, so you’ve got to try this one. The honey vinegar glaze was SO good. Give it a whirl, it’s a recipe you’ll be coming back to again! Spicy Honey Chicken from The Girl Who Ate Everything: Ingredients: 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist) 2 teaspoons vegetable oil Rub: 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here) 2 teaspoons chili powder 1/2 teaspoon onion powder 1/2 teaspoon coriander 1 teaspoon kosher salt 1 teaspoon cumin 1/2 teaspoon chipotle chili powder Glaze: 1/2 cup Honey 1 Tablespoon Cider Vinegar Instructions: Combine the rub spices in bowl and mix well. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through. While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling. I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this... read more

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