S'mores Bars

Saw this on TikTok and wanted to make it. Not all of the amounts were given, so I'm playing to figure it out, but they are sooo good! 

1/2 c melted butter

1/2 c brown sugar

1/3 c white sugar

1 egg

1 t vanilla

1/2 T baking soda

1/2 t (or so) kosher salt

1 1/4 c flour

2/3 c (or so) chocolate chips

16 marshmallows

Chocolate bar (I used Symphony with toffee and almonds because that's what I had on hand - yum!)

5 Graham Crackers

Preheat oven to 350.

Line a 9x9 baking dish with parchment paper.

Line the bottom of the dish with graham crackers. 

Cream butter and sugars. Add egg and vanilla. Mix until lightened. Add dry ingredients, just until mixed. Add chocolate chips.

Spread 1/2 of the cookie mixture on the graham crackers.

Layer with marshmallows and chocolate bar.

Spread the remaining cookie mixture on top - aiming mostly for the marshmallows.

Optional - sprinkle with flaked salt.

Bake for 30 minutes.

Lazy Woman's Cake

 Lazy Woman's Cake

- Michelle Pankratz

2 c sugar

3 c flour

1 t salt

5 T (or 1/3 c) baking cocoa

2 t baking soda

1 c vegetable oil (scant)

1 T vanilla extract

2 T vinegar

2 c water

Mix and bake in a 9"x13" greased pan at 350 degrees F for 30-45 minutes (until it cracks).

 

Sugar Cream Pie

 Sugar Cream Pie

- Grandma Billie Stuckey

1/2 c flour (scant)

1/2 c brown sugar

1/2 c sugar

pinch salt

1 c whipping cream

1 c milk

1 t vanilla

Mix ingredients in order given. Pour into unbaked pie shell (9")

Bake 15 minutes at 425 degrees F; reduce to 350 degrees F for 45 minutes. 

Oreo Ice Cream

 Oreo Cookies and Cream Ice Cream

3/4 c marshmallow creme

1 egg

1/2 c whole milk

3 1/2 c heavy cream

3/4 c sugar

1 T vanilla extract

crushed Oreo cookies

Warm the marshmallow creme in a double boiler, keep warm. In a blender, add the egg, milk, sugar and vanilla. Blend on medium until sugar is dissolved. Slowly add the cream on low for about 30 seconds. Stir in marshmallow creme. Transfer to ice cream freezer. Add Oreos after freezing. 

Makes a little more than 1 quart. 

Texas Sheet Cake

Texas Sheet Cake

- Taste of Home

Cake

1 c butter

1 c water

1/4 c baking cocoa

2 c all-purpose flour

2 c sugar

1 t baking soda

1/2 t salt

1/2 c sour cream

In a large saucepan, bring the butter, water, and cocoa to a boil. Remove from heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased 15"x10"x1" baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Icing

1/2 c butter

1/4 c plus 2 T milk

3 T baking cocoa

3 3/4 c powdered sugar

1 t vanilla extract

In a saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in powdered sugar and vanilla until smooth. Pour over warm cake. 

Cool completely on a wire rack. 

Yield: 15 servings

Strawberry Shortcake

 Wayne's Grandma, Billie Stuckey, gave me this recipe early in our marriage. (She titled it "Mom's Strawberry Shortcake" so it may have been passed down from her mom.) In any case, it's my go-to for strawberry shortcake. It is more like a light vanilla sponge cake, rather than a biscuit, which I prefer.

Strawberry Shortcake

from Grandma Billie Stuckey

2 eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla extract

1 to 1 1/2 quarts fresh strawberries

1/2 cup sugar

Whipped cream

In a mixing bowl, beat eggs on medium speed for three minutes. Gradually add 1 cup sugar, beating until thick and lemon colored. Combine flour, baking powder and salt; beat into egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla. (Batter will be thin.) Pour into greased 8" square baking pan. Bake at 350 degrees for 25 minutes, or until a wooden pick inserted near the center comes out clean. Cool for at least 10 minutes. 

To serve: 
Just before serving, cut cake into serving size pieces. Cut each piece in half horizontally. Combine strawberries and 1/2 cup sugar and spoon between cake layers and over the top of each serving. Top with whipped cream. Garnish with mint leaves, if desired.

Ice Cream

While I love homemade ice cream with eggs, it's not Wayne's favorite. We have made different recipes of ice cream over the years, but this one has stuck. It's simple to make, I nearly always have the ingredients on hand, I don't think it could be quicker to put together, and most importantly we all like how it tastes.  We've added other mix ins or flavors and it is perfect for that too. 

Vanilla Ice Cream
2 cups heavy cream
2 cups milk

3/4 cup sugar

2 teaspoons vanilla

pinch salt

Whisk together and churn in your ice cream maker. Scoop into a storage container and freeze. 

*******

Blackberry Ice Cream

2 cups blackberries 

Blend blackberries in food processor with 1/2 cup of sugar. Let it sit for 10 minutes. Strain. Discard the seeds/pulp. 

Add the remaining 1/4 cup sugar and the other remaining ingredients from above. 

Whisk together (or blend in food processor) and churn in your ice cream maker. Scoop into a storage container and freeze. 

*******

We use this Cuisinart ice cream maker.  If I make a recipe that is a little too big for it, I scoop some out once it's frozen (and keep in the freezer) and then add the rest until it's all ready to put up.

Cherry Pie

We keep Valentine's Day pretty low key at our house. We actually focused on it a little more this year than usual. I planted a little sweet treat on everyone's pillow, which thrilled Aubrey. 

We had a good breakfast then Tyler, Aubrey and I headed out to City Arts for a Heart-y Party. Ha! They did a little crafting.

We were downtown, so we stopped at the Nifty Nuthouse to let the kids pick out a few treats. 

Then, because the weather was so beautiful (I think it was 60 degrees), we went to Buffalo Park and played for awhile.

Tyler and I headed to the YMCA for awhile in the afternoon. He did his orientation to the youth weight equipment and surprised me by wanting to stay on the equipment for nearly an hour. We followed it up with a few laps around the track. I hope this means that we'll be able to go together which I think will be fun. And I could use a little motivation to get there more often. :)

After some Saturday cleaning, it was time to make dinner. We grilled steak and also had asparagus and these cheesy potato fries. It was a heady, happy meal. The only "recipe" was for the potatoes which we will definitely make again! I used 5 red potatoes, and only used about half of the ranch sauce and 1/2 c of cheddar. Cheesy and delicious! 

For dessert, I made a cherry pie. My friend, Michelle, makes a killer cherry pie and I've made her recipe once before, but I wasn't sure where the recipe was. So I decided to try another recipe that I found this week. The crust was great, but the filling was not what I was after...it tasted good, but was much too runny. So, this morning I scrounged up the recipe that I should have made again last night. (It was on a post-it note stuck inside a folder of recipes). I'm posting this here because this will be my go-to from now on...and I don't want to lose this recipe. It's simple and so good!

Cherry Pie

-Crust adapted from Artfulparent.com  -Pie recipe from Michelle Pankratz

Crust (for a 2-crust pie):2 1/2 c all-purpose flour
1 tsp salt
2 T sugar
12 T butter, chilled and cut into small pieces
1/2 c coconut oil
1/2 c ice water, approximately

1. In food processor, mix flour, salt and sugar. Add butter and shortening and pulse to combine. Add water slowly and pulse until it comes together. Wrap in plastic wrap and chill. 

When ready to use, divide in half. Roll out dough between wax paper. Press into a 9-inch pie plate leaving about 1/2 inch hanging over the edge of the plate. (While preparing the filling I returned the dough to the refrigerator to chill).

Filling 
4 c tart cherries
1 1/2 c sugar
1/2 c all-purpose flour

2. Mix filling and pour into pie plate (over the unbaked crust).

3. Take the other half of the dough and roll out. If you want to make a lattice crust, cut into strips and do not look at the photo above for the correct method...which was merely a random laying down of crust pieces and putting some over and some under as it was easiest to do. :P Pinch the top and bottom crust together.

4. Brush top crust with cream (or beaten egg white) and sprinkle with sugar

5. Bake at 350 for one hour.  Let cool for several hours before eating.

Salted Caramel-Apple Profiteroles

With three out of four of us feeling not so well, it's been a lazy weekend. Not exactly what I envisioned...maybe we'll get those pumpkins carved this week. But, today since we were all laying around, and I had a couple of Honeycrisp apples that I didn't want to let go bad, I decided to try this recipe. Delicious. And dressed up enough for company. I found it on the King Arthur Flour and pinned it to Pinterest...but I don't like that I had to refer to 3 different web pages and then sift through them to make this. So, I decided to post here. It is certainly not my recipe, all credit is given to King Arthur Flour!
(This iPad picture doesn't do it justice, but it really was delicious)!

Salted Caramel-Apple Profiteroles

Whole Grain Cream Puff 

I made a half recipe, which made about 12. Double this to make the original size batch of 24.

• 1/2 cup water
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 teaspoon salt
• 1/4 cup plus 2 Tablespoons white whole wheat flour (I used whole wheat - it got darker, so next time I'll bake for a little less time)
• 1/4 cup flour (bread flour if you have it)
• 2 large eggs

1) Preheat the oven to 425°F. Line 1 baking sheet with parchment and set aside.

2) Place the water, butter and salt in a medium saucepan and bring to a rolling boil over medium high heat. Remove from the heat and add the flours all at once. Stir vigorously until well combined. Return to the heat and cook, stirring constantly, until the dough forms a rough ball, about 15 to 30 seconds.

4) Remove the pan from the heat and transfer the contents to a mixing bowl. Let the mixture cool for 5 to 10 minutes, or until a thermometer inserted into the center reads 140°F. Beat in the eggs one at a time. The first egg should be fully incorporated before the second is added. Beat for 2 minutes after adding the last egg.

5) Drop the dough by heaping tablespoons (a cookie scoop is perfect). The mounds of dough will be approximately golf-ball sized. Leave a couple of inches between the balls of dough, as they'll expand quite a bit in the oven.

6) Bake the puffs for 8 minutes at 425°F. Don't open the oven door during the bake. After 8 minutes, reduce the oven temperature to 375°, and bake for an additional 20 minutes, or until the puffs are golden brown. Remove the puffs from the oven and, using a sharp paring knife, make a small slice near the top of each, to let the steam out. Return the puffs to the oven. Turn the oven off, prop the oven door open slightly, and let the puffs cool inside for 30 minutes. Transfer to a rack to cool completely.

Apple Cider Caramel Sauce

I made 1/4th of a recipe which yields 7/8ths cup of caramel sauce.
(Follow the link for the original recipe and variations).

• 1/2 cup heavy cream or whipping cream
• 1/4 cup light corn syrup
• 1/2 cups sugar
• 1.5 tablespoons butter, salted or unsalted
• 2 T boiled apple cider
• 1/8 teaspoon salt
• 1/4 teaspoon Apple Pie Spice*
• *No Apple Pie Spice? Substitute 1/8 teaspoon cinnamon, pinch ginger, and pinch nutmeg or allspice

1) Combine the cream, corn syrup, sugar, butter, and boiled cider in a heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until the mixture reaches 226-230°F on a candy thermometer, 8-10 minutes, depending on your particular stove. 

3) Remove the pan from the heat; stir in the salt and spice. Pour into a glass jar to cool. Store at room temperature for a few days. Refrigerate for longer storage.

Apple Filling

For every two profiteroles you want to serve, core, peel, and slice 1 large apple. Sauté the apple slices in enough butter to cover the bottom of the pan, with brown sugar and cinnamon to taste.

When I did this, I used 1 tablespoon butter, 2 tablespoons brown sugar, 2 teaspoons boiled cider, a pinch of cinnamon, and a few drops of brandy for each apple.

The filling kind of caramelizes on the apple and it is delicious.

Assemble and serve!
Puff pastry (bottom half), ice cream, apple filling, puff pastry (top half), and a drizzle of caramel. Enjoy!

Best Ever Chocolate Chip Cookies

Ummm, it's been a long time since I've posted. Much has happened since then. Life keeps chugging along, and I don't yet have the time for my catch up post. But, I do want to post my final favorite chocolate chip cookie recipe. I thought I'd found the final. last. chocolate chip cookie recipe before, but nope. This is the one. I'd like to say that I was able to find some way to alter them to make an improvement, but I can't. I even like baking them at 325 like suggested. (I've tried higher temps to speed it along, and it's just best at 325, what can I say)?

I've made many, many batches since I first tried it about 6 months ago. I usually make a batch of dough, maybe make a pan of cookies, and keep the rest in the fridge. (Except the balls of dough the kids and I like to steal ... which is a new habit since I found this recipe). I just roll it in saran wrap and tuck it in the fridge. That way whenever we want a batch of cookies, they're fresh. You know, when they're crisp on the outside, and chewy in the middle? Just aren't quite the same out of the freezer or a day later. Anyway, I wanted to document the recipe on my blog in case (horror or horrors) something would happen to the site where I always return to make these little morsels of deliciousness.

Amy’s Chocolate Chip Cookies
-Recipe from Alaska From Scratch

Ingredients

• 3/4c butter, softened
• 1c brown sugar
• 1/2c sugar
• 1 egg
• 1 egg yolk
• 1t vanilla
• 1/2t maple extract
• 2c flour
• 1t baking soda
• 1/2t salt
• 1c semi-sweet chocolate chips

Instructions

1. Preheat oven to 325. Line two large baking sheets with parchment paper. (Or spray with cooking oil).
2. In the bowl of a stand-mixer fitted with the paddle attachment, cream together the butter and the sugars. Incorporate the egg and egg yolk. Add the vanilla and maple extracts.
3. Add the flour, baking soda, and salt and mix until just combined. Add the chocolate chips and beat until it all comes together.
4. Use a medium cookie scoop to scoop cookies onto cookie sheets. Bake 12-14 minutes, until golden and set on the edges but still a little undone in the center, being careful not to over-bake. The cookies will look puffy when they come out of the oven, but let them set on the cookie sheet for 5 minutes. Remove to a cooling rack to finish cooling. 

Tropical Fruit Slush

Tyler's end of year party is this week. They are having a Luau theme and I'm taking this fruit slush. It's summery and tasty and so easy to make. It takes time, so it's a good one to make when you're home. I got the recipe from my Aunt Anna a long time ago and have made it many times. This weekend's humid warmer weather makes it feel like summer is really coming. I'm so ready! :)

Tropical Fruit Slush

- Anna Herbes

2 c boiling water
2 c sugar
1 can frozen orange concentrate
1 can water
1 20-oz can crushed pineapple (do not drain)
2 large diced bananas
2 12-oz cans Sprite

In a large bowl, mix the boiling water and sugar until sugar is dissolved. Add the orange concentrate and can of water and stir until dissolved. Add remaining ingredients and stir well. Place in freezer and stir every two hours (until firm). Move to a sealed container until ready to serve.

Quick Salted Caramel Buttercream

Salted caramel seems to be all the rage these days. My new favorite chocolate cupcake recipe is definitely a keeper. The salted caramel frosting recipe she posted to go with it took me about 4 tries to get it right. It was way too finicky for me. So, I thought it only right to share this family recipe for caramel frosting that is MUCH simpler, and (at least to me) tastes just the same as the much more complicated version.

Quick Salted Caramel Buttercream
1/2 cup butter (I use salted butter)
1 cup brown sugar
1/4 cup milk
1 3/4-2 cups powdered sugar

Over medium heat, melt butter, add brown sugar. Bring to a boil over low heat and boil for 2 minutes, stirring constantly. Add milk, continue stirring until it returns to a boil. Remove from heat and cool. Beat in powdered sugar until desired consistency. To make thicker, add powdered sugar. If you want to thin it back out, add a little milk.

Delicious slathered on chocolate cake and cinnamon rolls.

Chocolate Cupcakes

My little helper.

 

The Perfect Chocolate Cupcakes
-Chef In Training

1/2 c cocoa
1 c hot water
1 c buttermilk
2 c sugar
2 eggs
1/2 c vegetable oil
1 1/2 t vanilla extract
2 1/2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c whipping cream

1. Preheat oven to 350 degrees. Grease cupcake tins. (This makes a big batch. I only have 2 mini muffin tins, but the minis are our favorite).
2. In a medium bowl, whisk cocoa and hot water until cocoa is dissolved. Add buttermilk and sugar and whisk until combined. Add eggs, oil, and vanilla and whisk until combined. Whisk in flour, baking powder, baking soda and salt until you no longer see lumps. Finally, stir in cream.
3. Bake for 18-22 minutes or until done. Let cool. I store extras in the freezer and defrost before frosting.


Clearly, Aubrey only eats the top of her cupcakes...

Thanksgiving Pies

What!?! It's not Thanksgiving!!! I know, but I failed to blog about these at Thanksgiving when I made them. It's always such a busy time of year and I always forget to take pictures of them. So, even without pictures, before moving on to "life," I want to post my Aunt Anna's Pecan Pie and the pumpkin pie I make every year. I started to panic at Thanksgiving when I couldn't find the pecan pie recipe. I did find it, but I don't want to panic the next time I make it.

Pecan Pie
- Anna Herbes

1 uncooked pie crust (in 9-inch deep dish pie plate)
1 cup pecans (I usually chop them)
3 eggs, beaten
1 c sugar
1 T flour
1/2 t salt
1 c light corn syrup
2 T butter, melted
1 t vanilla


Pour pecans over crust. In a mixing bowl, combine remaining ingredients and just beat to combine (do not over mix). Pour mixture over pecans. Bake at 350 degrees for one hour. It will be golden brown and still look liquidy when you pull it from the oven. Let cool on wire rack. Serve warm with vanilla ice cream. (At least I do). :)


Double Layer Pumpkin Pie

Graham Cracker Crust (Martha Stewart)

• 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
• 2 1/2 ounces (5 tablespoons) unsalted butter, melted
• 1/4 cup sugar
• 1/8 teaspoon salt

1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until edges are golden, 12-14 minutes. Let cool completely on wire rack.

Pumpkin Pie:

8-oz cream cheese, softened

1 T milk

1 T sugar

1 8-oz tub Cool Whip, thawed, divided

1 cup milk

1 15-oz can pumpkin

2 pkg (3.4 oz each) Jello instant vanilla pudding

1 t cinnamon

1/2 t ginger

1/4 t ground cloves

Mix cream cheese, 1 T milk and sugar with a wire whisk until blended. Gently stir in 1/2 Cool Whip. Spread into crust.

In a large bowl combine 1 cup milk, pumpkin, pudding, and spices. Beat with a wire whisk for 2 minutes or until well blended. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Cover with remaining Cool Whip. Store leftover pie in refrigerator.

Banana Peanut Butter Pie

Here's another recipe that I've already had to ask for twice. Make sure you make it well in advance of when you plan to serve it. (In the morning, if you plan to serve in the evening, or even better, the day before). It uses simple ingredients, and it tastes fabulous!

Banana Peanut Butter Pie
- Michelle Pankratz

1 pre-baked pie shell
4-oz cream cheese, softened
1/2 c peanut butter
1/2 c powdered sugar
3/4 c granulated sugar
1/3 c flour
1/2 t salt
3 eggs
2 c milk
2 T butter (or margarine)
1 t vanilla
2 bananas
Sweetened whipped cream or a small tub of Cool Whip

Combine the cream cheese, peanut butter and powdered sugar, set aside.

In a medium saucepan over medium heat, combine the granulated sugar, flour, salt, and eggs.  Slowly whisk in milk. Bring to a boil then cook for 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Set aside.

Press 1/2 of the peanut butter mixture into a baked pie shell. Slice 2 bananas and place over the top. Sprinkle remaining peanut butter mixture over bananas. Pour pudding over the top.

Refrigerate until completely cooled. (This will take several hours, or overnight).

Serve with a generous dollop of whipped cream or Cool Whip.

Carrot Cake

It's been so easy to just take pictures on my phone and post them to Facebook, that I have neglected updating my blog. The biggest reason I want to keep up my blog is that I use my blog like a scrapbook...and print it off at the end of the year to preserve memories for Tyler and Aubrey.  So, I'll try to get caught back up...

I also want to make sure I blog some recipes so that I don't lose them...Sometimes, especially recipes I don't make often, it's hard for me to remember whether I have a recipe on Pinterest, in a cookbook, email or somewhere else. :) A few years ago, Beth Rizza gave me her recipe for carrot cake. I love it! I have made it the last two years for Wayne's birthday. He doesn't eat cake...unless it's carrot cake. Beth's recipe notes say it all, "This cake takes extra effort but it's well worth it. Very moist."

 

Buttermilk Carrot Cake

-Beth Rizza

 

2 c all-purpose flour

2 t baking soda

2 t cinnamon

1/2 t salt

3 large eggs

3/4 c vegetable oil

3/4 c buttermilk

2 c sugar

2 t vanilla extract

8-oz can crushed pineapple, drained

2 c grated carrots

1 1/2 c shredded coconut

1 c pecans, chopped

 

Buttermilk Glaze:

1/2 c butter

1 c sugar

1/2 t baking soda

1/2 c buttermilk

1 T light corn syrup

1 t vanilla extract

 

Cream Cheese Frosting:

1/2 c butter, softened

8-oz cream cheese, softened

1 t vanilla extract

2 c powdered sugar

 

Directions:

Preheat oven to 350 degrees.

Grease three 9-inch cake pans and line with waxed paper; set aside.

In a small bowl, mix flour, baking soda, cinnamon and salt; set aside.

In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and pecans; stir well. Pour into pans, bake for 35-40 minutes or until toothpick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cakes. Cool cakes in pans until glaze is totally absorbed, about 15 minutes. Turn out of pans and cool completely on wire racks. Prepare cream cheese frosting; frost and refrigerate until frosting is set.

 

Buttermilk Glaze: In a small saucepan, melt butter then add sugar, baking soda, buttermilk, and corn syrup. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.

 

Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add vanilla and powdered sugar.

Snow Ice Cream

We didn't get the blizzard they predicted, but we did get more snow. My call came late last night and early morning for Tyler that we were in for Snow Day #4. I was surprised...for the first time in nearly a week, I had gotten my and Tyler's bags ready.

 

It's been nearly a solid week of sweats, pjs, and outdoor gear... :) I've had my stir-crazy moments, and times I'm ready to get back into routine. But, overall, I've really appreciated this time with my family.

 

Today, there was more snow play, and we tried making snow ice cream. Thanks, Paula Deen for the recipe inspiration.

We just took a bowl of snow, drizzled some sweetened condensed milk, added vanilla and homemade strawberry jam.

 

Aubrey just ate snow and refused to try it. But Tyler and I thought it was yummy.

Fall Treats

Cooking and baking are a hobby for me, and a stress reliever. I'm still trying to limit my sugar/naughty foods, but these are a few treats I've made in the last week (or two) that I would recommend you make soon. :)

 

"Perfect" Chocolate Chip Cookies

Click on title to link to the recipe

I don't know if they are perfect, but they are good. They kept a nice chewy texture on the inside and slight crunch on the outside, even after being frozen and defrosted to serve again last night at Trunk or Treat.

 

 

 

Almond Butter Sugar Cookies & Cream Cheese Frosting

Click on title to link to the recipe

I avoid making sugar cookies, even though I love how they taste, because of the work of rolling them out, cutting shapes, etc. With this recipe, you make drop cookies, frost and put on sprinkles. Easy peasy. I used orange and brown for the frosting and fall sprinkles (from the Target dollar section) as a treat for Trunk or Treat.

 

Pioneer Woman's Chex Mix

Click on title to link to the recipe



Wayne loves Chex mix. The Pioneer Woman adds fresh garlic and Tabasco to spice it up a little. I didn't have Tabasco on hand, so I used Sriracha. I really liked the slight heat the garlic and Sriracha added. This was another snack for last night...and before and after last night...

Halloween Puppy Chow

Click on title to link to the recipe

 

Tyler's class party is Wednesday, for Halloween of course. I gave him some options for our contribution for a snack, and this was his pick. It's a mix of white chocolate, semi sweet chocolate with the addition of Reese's Pieces. It's pretty yummy. But what Puppy Chow isn't?



Pioneer Woman's Supreme Pizza Burgers

Click on title to link to the recipe

I made these burgers a couple of weeks ago. My modification was to use 1 lb ground beef, 1 lb sausage and made it into 7 patties instead of 4. They were still plenty big for us. I just need to get the ingredients on hand again so we can make more. They are delicious!

Blueberry Pie

Yesterday, Tyler had his first soccer game of the season. Ted and Sue came down and helped us out by going to his game since Aubrey was napping and I had a haircut scheduled at the same time. Afterward, Ted and I worked on our taxes.

We offered our humble thanks for their help by making a dinner of lasagna, garlic bread, Italian chopped salad and blueberry pie a la mode. We ended our day by playing a game of Citadels while the kids played outside. I. Love. Saturdays. :)

I've made this blueberry pie lots of times. It's easy, I usually have the ingredients on hand, and Wayne likes it. Since he's not big on dessert, it's nice to have a go-to recipe that I know he'll enjoy.

As you can see, I have still not mastered the art of a nice-looking crust. I think I need to keep practicing making pies so I can master the crust. Sounds like a good excuse, don't you think?

Blueberry Pie

3 1/2 - 4 c. fresh or frozen blueberries (depending on size of your pie pan)
3 T. flour
1/2 cup sugar
1 t. cinnamon
1 t. lemon juice

Mix the above together and place in unbaked crust in 9" pan.

Top with crumb topping:
1 stick softened butter
1 cup flour
1/2 cup brown sugar

Bake at 400 for 10 minutes and then at 350 for 35 more minutes.

Happy Birthday, Sue!

Last night, Ted and Sue came over so we could celebrate Sue's birthday.

We had chicken tikka masala, naan, and apple pie. We even got to skype with Hollins, Rachel, Jillian and Reid. It was pretty low-key, but it's nice to be able to be together. Happy Birthday, Sue!