Showing posts with label For Kids. Show all posts
Showing posts with label For Kids. Show all posts

Thursday, October 27, 2011

Halloween Themed Food

I've been saving up most of the goodies for this post since last year! I am so excited to finally be sharing. I'll just put here a bunch of ideas for Halloween themed food that you can use for the dinner party I'm sure you're planning. :)

Everything on this list is pretty simple to make, though it can take some time. But it's all so worth it. Have a spooktacular time!!

First for the hors d'oeuvres. :)



Jack-O-Lantern Oreos
Melt down some orange candy melts {I used Wilton brand and bought them at Walmart} according to package directions.
Dip your Oreo into the melted candy.
Smooth it out so you have a somewhat flat surface for your jack-o-lantern. Allow the candy to harden. You can pop these in the refrigerator to speed up that process.
Once the orange candy is hardened, pipe on jack-o-lantern faces using black frosting.
I think these would be a lot of fun with lollypop sticks stuck through the center {just be sure you get double stuffed so they don't fall apart}.

Now time for dinner. 



Mummy Dogs:
Wrap hotdogs in crescent roll dough. Bake in a 350 degree oven or until crescent dough is golden brown. Use ketchep or mustard to give the mummy some eyes. Eat up!

Bones n' Blood:
For this recipe you use bread stick or pizza dough {here's a recipe until I can get you mine}. Roll the dough out and cut it into two inch strips, with whatever length you'd like your bones to be. On each end, use sharp kitchen shears and cut into the bread stick, right in the center {does that even make sense?}. Curl the edges out and around and stick them to the long part of the "bone". Bake according to directions. Serve with marinara sauce.
 
 
Spiderweb Pizza:
If you want toppings {including cheese} on this pizza, just put them on the pizza crust before the sauce. Then put your pizza sauce on top of that. Using ranch or alfredo sauce, pipe {for lack of a better word} concentric circles onto the pizza. Place a few olive slices to be the "spiders". Bake the pizza according to directions. When it's all baked up, slice it up to create the web.

Candy Corn Pizza:
This is a basic cheese pizza, using at least two different kinds of cheeses. You'll need a white cheese {I used mozzarella} and a yellow cheese {I used cheddar}. Put the white cheese in the very center of the pizza {and I suggest using more white cheese than orange so it doesn't get taken over as mine practically did} and the orange cheese around the outside. Bake it. Slice it. Eat it. Yum!




 Mashed Potato Ghost:
This might be the easiest thing in this post. Maybe. And isn't it so stinkin' cute?? I love this. I can't claim this idea at all. My sister-in-law did this and I think it's so much fun!
Anyway, it's easy. Whip up your mashed potatoes and then pile them onto a plate in a big mound. Add two olives or black beans for eyes. Voila! Potato Ghost. I think this would be really cute as a bunch of small, individual potato ghost mounds, too. Have fun with it!
Not the greatest photo. Sorry. Check out the link for a better one.
















Mummy Meatloaf:
We got this idea from Family Fun and isn't it fun?  
Here's how to make it:
Make up your meatloaf. {We used this recipe but I think it would be delicious using this recipe and even using the glaze.}
In a 9x13 pan, form the meatloaf into the shape of a mummy. Don't forget the arms! {Suggestion: line your pan with tin foil. You'll be happier.}
Bake it according to directions until the meatloaf is done.
When it is done, place mozzarella slices all over the meatloaf to give the mummy his wrapping. The thinner the slices, the better it looks and the faster it melts. We used toothpicks to hold some of the cheese on until it melted.
Put it back in the hot oven for 3-4 minutes or until completely melted.
Place two olive slices for eyes on the mummy's head. Mmm.







Now for the best part: Dessert!

 Brainiac Cupcakes:
These cupcakes are so so easy.
Just bake up your favorite cupcakes.
Make some buttercream frosting. {I'll work on getting a recipe up for that.} Tint it a light orange/pink color {note: if you use gel coloring instead of liquid coloring, you'll get a richer, truer color}. Frost the cupcakes with a thin layer of the frosting {you can see I frosted mine with white - I didn't have enough orange} and put the rest in a baggie. Cut the tip from the baggie and just draw squiggle lines on the cupcake. Ta-da! Brains! :)

 Bloodshot Eye Cupcake:
These cupcakes are almost too much for me. Yes, I have a thing with the way things look grossing me out. But these are sure fun to make {and quite a favorite, actually}.
Bake your cupcakes.
Make some frosting.

Take out three parts of the white frosting. Tint one blue {or some other color you think would be good for an eye}, one red and one black. Again, if you use gel coloring you'll be able to get a true black color. You'll need more blue than red and black, so just plan the amounts of frosting accordingly. Put all the tinted frostings in their own plastic baggies. Cut a small corner of the black and red frosting bag and a larger corner of the blue frosting bag.
Frost the cupcakes in white.
Pipe on some blue for the eye's iris.
Pipe some black onto the blue for the pupil of the eye.
Pipe red in lots of little squiggly lines from the iris out.

Skeleton Cupcakes:
For this cupcake {idea from Family Fun}, I made chocolate cupcakes and chocolate buttercream frosting. Before adding the cocoa to my frosting, I reserved a bit of the white frosting for the skeleton bodies. Frost all the cupcakes with the chocolate frosting. Place a miniature marshmallow at one side of the cupcakes for the skeleton's head. Pipe the bodies by drawing a little stick figure under the marshmallow and adding two lines across the center of his body to give him ribs. You can pipe on some black decorators gel for the face or do like I did and just use a toothpick dipped in black frosting to draw the faces on. 

 Spiderweb Cupcakes:
Easy peasy.
Bake your cupcakes.
Frost with white frosting.
Draw concentric circles {three or four} around the cupcake using black frosting or decorators gel. Gel probably looks the best. But if you use frosting like me, don't be like me and wait to finish the webs until all your cupcakes have circles. They look better if you pipe on the circles and then pull the toothpick through right after so the frosting doesn't have any time to set up.
Using a toothpick, pull lines from the center outward, creating the web.
Done!

Fuzzy Monster Cupcakes:
These are currently my favorite! Aren't they so cute?
Bake your cupcakes.
Make your frosting. Reserve a small amount of white frosting; you'll color the rest. Tint half of it orange and then flavor the other half with cocoa powder. Then pipe your frosting onto the cupcakes like grass. I used Wilton tip 18, which is a star tip, but you could also use a grass tip. {For a quick tutorial on how to pipe with this technique, check out this video.} Then pipe two white circles onto the cupcake for the eyes. Finish it off by piping a small black circle onto the white using black frosting or decorators gel.

There you have it! Some yummy and very fun Halloween food ideas! Have a fun party!

Friday, October 14, 2011

Friday with Tierra!

Hey all!! I know I disappeared there for a long while! Im sure you were all just so worried... lol.. Well I am alive... I got so busy with work that I kept forgetting and the next thing you know a couple months has gone by! I sincerely apologize!
Sorry for letting you down Jessica but I am going to do my best to start back up on Tuesdays. Since we got smart phones I never get on the computer and currently our internet isnt wireless so I havent been getting on as much. Anyway i know excuses excuses!

Well today I am gonna share a recipe I got off of pinterest.com. It is such a simple fast, easy snack!

Pretzel Bites!
http://www.justgetoffyourbuttandbake.com/?p=932

Ingredients

5-10 thawed Rhodes Rolls (1 roll makes 4 bites)
1/2 cup melted butter
Cinnamon Sugar Mixture (1 cup sugar, 1 1/2 tsp cinnamon)
1/2 cup finely graded parmesan cheese

Directions

Once Rolls are thawed take a sharp knife and cut into four pieces like your cutting a pizza.
Get a medium sized sauce pan and bring water to a boil. Plop no more then 10 pieces into the boiling water for about 45 seconds. They will puff up. Use a slotted spoon to take them out and placed on a cookie sheet with a paper towel laid down to soak up the excess water. They might deflate a little but not to worry it will all work out!
Once you are all done with that place them on a greased cookie sheet and put in the oven to bake at 375 for 15 minutes or until golden brown. (Now i have a gas stove so the heat comes from the bottom and not the top. So they did not all get golden brown and you have to watch the bottoms so they dont burn. In my oven it only took about 10 minutes)
While that is baking melt the 1/2 cup of butter and put in a big ziploc baggy. Also put the Cinnamon Sugar mixture in another big ziploc baggy.
When bites are done first put them in the butter, seal the bag and shake!!! Then add into the Cinnamon Sugar, seal the bag, and shake!! Use tongs to take them out and place on a plate.
You can also do just plain ones with butter and sea salt!
You can also shake them in a bag with butter, Parmesan and garlic. Which I did but the Parmesan was not the right kind so didnt work but my husband liked them!

A couple of different sauces to use from that blog are: (I made the vanilla glaze one which was great but i did not do the cheese one. My friend who was with me made a glaze with just powdered sugar and orange juice!! It was my favorite!!)
VANILLA GLAZE
1 cup powdered sugar
2 tablespoons milk
1 tablespoon melted butter
1 tsp. vanilla extract.
Combine sugar, milk, butter and vanilla and mix well.
CHEDDAR DIP
1 Tablespoon butter
1 Tablespoon all purpose flour
1 cup milk
1 1/2 to 2 cups of grated Cheddar Cheese.
Melt the butter in a med. size saucepan over medium heat. Add the flour and stir until blended, and
butter has turned lightly golden brown. Slowly whisk in the milk and cook until thickened slightly. Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted. Season with salt and pepper. Shake a few red pepper flakes into sauce for added zing!

If you go to her blog it shows really good pictures of step by step process. You will notice some differences between her steps and mine just find whatever works for you!!

A couple days later I went to pretzelmaker and got some pretzel bites! And to be honest I really enjoyed these ones wayyy better! I do plan to find a pretzel bite recipe making my own dough but this is such a nice easy fast way to make a snack!Sorry for the lame picture lol. We made these at night and the lighting in my house is horrible. So go check out the pics on the other blog! They are great~ (Going clockwise from the left are Cinnamon sugar, parm and garlic and butter and salt)
This was such a fun girls activity!


Enjoy!!

Sunday, March 20, 2011

Beef Steamer

I have no idea where I originally found the idea for this recipe. It's something that a lot of people probably figure has been around forever, I just hadn't made anything similar before this. Anyway, as I said, I don't remember where I found the original inspiration. But I took the idea and ran with it and this is what I came up with. 
This recipe is pretty much perfect for kids. I can't think of a kid I know who wouldn't like this stuff. It's a very simple, no-nonsense kind of recipe. Really, just meaning that it isn't complex with the flavors. The simplicity makes it a quick lunch or kid's meal, and since you put lots of veggies in it, I would feel okay feeding it to my daughter - at least, as soon as she is old enough to eat food like this, that is!.


Beef Steamer
Recipe from Cucina di Harwood


1 can chili
1 can tomoato soup
1/2 Tbsp. Chili powder
1 tsp garlic powder
1/3 tsp salt
1 lb. ground beef
1 cup dry macaroni or other pasta, cooked
1 onion, chopped
2-3 large carrots, grated
2-3 large florets of broccoli, chopped in small pieces {optional}
1/2-1 cup grated cheddar cheese

Directions:
Brown hamburger with onion; add green pepper just before the burger is completely cooked. If the hamburger is very greasy, add some flour to help soak up the grease. Add the rest of the ingredients and cook until warmed through.
If you would like the steamer a little more like soup, you could add some water. The macaroni and the cheese can be substituted for leftover macaroni and cheese.

Monday, January 31, 2011

Doritos Casserole

Need an easy, inexpensive weeknight meal? Don't really feel like cooking but you want something yummy that your family will eat? Want something your kids will eat? Then this is the recipe for you. My sister learned this recipe from somebody, I don't remember who, but she used to convince my mom to let us have it all the time growing up. And my hubby and I ate it a lot when we were college students. Hello cheap casserole! We would cut the recipe in half and bake it in an 8x8 pan and still always get at least two meals out of it, maybe more if we were sure to eat other stuff along with it. Now, it's more of a comfort food - kind of like macaroni and cheese - and is definitely the meal I turn to when I don't feel like spending a lot of time in the kitchen.



Doritos Casserole

Ingredients:
1 pkg. Cooler Ranch Doritos chips
2 cans chili
2 can cream of mushroom soup
Shredded cheese

Directions:
Preheat oven to 350 F. Crush Doritos chips into bottom on 13x9-inch baking dish. Mix chili and cream of mushroom soup together; pour over Doritos. Cover with cheese. Bake until cheese is melted and inside is warm, approximately 15-20 minutes.

Note: The leftovers of this casserole really aren't that great because the chips get soggy if they sit for very long. If you want to make this up but plan to have leftovers, combine the chili and mushroom soup and put into a casserole dish. Cover with cheese and bake until warm and the cheese is melted and bubbly. Then put a single serving of crushed Doritos chips on a plate and cover with the chili mixture. This way you can add fresh Doritos chips to every serving and don't have to worry about  soggy chips.

Monday, January 17, 2011

DK Wraps

My brother-in-law came up with this recipe while he was on his mission in the South. He needed recipes that were easy and relatively inexpensive. These fit the bill pretty well. He and my sister made them for us when we were down visiting for Christmas. For being so simple, they are deceptively delicious. Actually, I'm kind of craving one right now. 
I also love the versatility. There are so many different ways you could cook them up, they could pretty much fit any taste.



DK Wraps
Recipe from Dakotah Gordon

Ingredients:
Flour or whole wheat tortilla wraps
Ground beef, cooked
Creole Seasoning
Bacon, cooked and chopped
Cheese, shredded

Directions:
Spread ground beef onto bottom half of tortilla wrap. Sprinkle desired amount of Creole seasoning onto meat - the more seasoning you use, the spicier it will be. Add some bacon and shredded cheese to the top. Fold the tortilla so that there are no open ends; grill on a George Foreman, in a saucepan, or on a barbecue grill. Serve it up! Mmm!


Variations:
Cooked, shredded chicken
Cajun or Italian seasonings
Add some BBQ sauce or ranch dressing
Use grilled fish, chopped shrimp or crab for the meat
Swiss cheese instead of cheddar

Friday, December 17, 2010

Orange Bursts

These are very yummy, very subtly citrus-y cookies. I think they are perfect holiday cookies. The slight orange flavor is enticing and fresh




Orange Bursts
Recipe from Guittard White Vanilla Chips
Makes: 4 dozen 3-inch cookies

Ingredients:
2 ½ cups unsifted all-purpose flour
¾ tsp. baking soda
½ tsp. salt
1 cup butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
½ tsp vanilla*
1 Tbsp finely grated orange zest
1-2 cups Guittard Choc-Au-Lait Vanilla Milk Chips {I used about one cup and I thought the ratio was perfect}

Directions:
Preheat oven to 375 degrees.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, cream butter and sugars until light. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Bake about 10 minutes or until golden around edges. Cool for several minutes on sheets before transferring to rack to cool completely. Store in an airtight container.


Substitute: lemon zest for orange to make lemon bursts.

*Note: If you want more orange {or lemon, depending on which you are doing} flavor, you could substitute the vanilla extract for orange or lemon extract.

~from Guittard vanilla milk chips bag

Wednesday, November 24, 2010

Butterfinger Cookies

These may be some of my most favorite cookies of all time. I'm actually not a huge cookie fan. Maybe it's just "regular" cookies I don't love. You know, like chocolate chip. Maybe that's because I don't really love chocolate. Maybe it's 'cuz I'm crazy. However crazy I be, though, I love these! They are cake mix cookies so they are super easy and I really love the Butterfinger addition. Just a couple things to keep in mind: 1) more butterfinger candy bar can be used - actually, I think more is better in this case; and 2) when you crush your candy bar, be careful not to crush it too much. If the butterfinger bar gets too fine, they will actually be absorbed into the mix and you won't hardly taste the butterfinger at all. This proves to be a very tragic cookie.

One day I'll take a pretty picture of cookies. I'm determined that it will happen!

Butterfinger Cookies

1 yellow or chocolate cake mix
2 eggs
1/3 cup oil
1 Butterfinger candy bar

Directions:
Preheat oven to 350. Mix cake, eggs and oil until powder is completely dissolved in dough. Cop candy into tiny pieces and mix into dough. Drop dough in small balls onto greased cookie sheet. Bake for 10-12 min. or until lightly golden. Do not over bake.

Wednesday, November 3, 2010

Hot Hoagies

When I was pregnant, I had a hard time with sandwiches. I'm not a big fan of peanut butter {and it was even more unbearable when I was pregnant} so I usually eat meat sandwiches for lunches. But when you're pregnant you're supposed to stay away from deli meats. Unless you heat them up. But then you have a funny tasting sandwich - hot meat, cool mayo and mustard and pickles and tomato . . . too weird. So I just didn't really eat many sandwiches. And I was sad about that. Because I actually do love a good meat sandwich. Mmm. Anyway, then this recipe fairly fell in my lap and I was a happy camper once again. At least, this was the closest I was going to get to a meat sandwich that wasn't weird for a while.
And you know what? It isn't weird.
It's so tasty that I still keep making it even though I can eat meat sandwiches again.

Now that's saying somethin'.








Hot Hoagies
Recipe from Mel's Kitchen Cafe

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese
Olives, chopped (0ptional)

Directions:
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. Mmm, mmm, tasty!

Wednesday, October 13, 2010

Buckeye Bars

These are some delish bars that I made up to put on neighbor's Christmas goodie plates a couple years ago. Terrible that it's taken me this long to share the recipe with you! I found the recipe in a Kraft recipe book. One of the best things about this recipe is you can make it ahead of time and freeze it to keep for when you need it. 
I do apologize about my photo. I know it pretty much stinks. I promise they tasted good!

Buckeye Bars
½ cup (1 stick) butter, softened
¾ cup crunchy peanut butter
22 vanilla wafers, crushed (about ¾ cup)
2 cups powdered sugar
½ of 8oz tub of whipped topping (do not thaw)
3 squares of semi-sweet baking chocolate {I prefer milk chocolate}

Directions:
Line an 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen whipped topping and chocolate in microwaveable bowl on high for 1 minute; stir. Microwave for 15-30 seconds more or until chocolate is melted; stir until blended. Pour over peanut butter layer; spread to cover peanut butter layer.
Refrigerate for 2 hours. Use foil handles to lift dessert from pan before cutting.
Can be made ahead and stored in the freezer in an airtight container for up to one month. Thaw in the refrigerator before serving.

Tuesday, October 12, 2010

Homemade Twix Bars

I am not a chocolate lover. Anyone who knows me knows this is true. But lately, I just can't seem to get enough Twix candy bars. Awful. Horrible. Weird. I know. So I decided to try my hand at these homemade Twix bars. Naturally they are different from what you'll buy in the store - I'd dare say they are better! Super yummy and really pretty easy to make.

Homemade Twix Bars

Crust:
1 ¼ c. flour
1/4 c. sugar
1/2 c. butter; room temp


Caramel:
½ c. butter
½ c. brown sugar
2 Tbsp. corn syrup
½ c. sweetened condensed milk


Crumble crust ingredients together {if your butter is still slightly cold instead of at room temperature, you'll find it easier to get everything crumbled together}. Be sure it's mixed very well. You don't want any large pockets of  butter making things difficult. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again {I didn't spray my foil and didn't have any problems}. Bake on 350 degrees for 15-20 minutes. Note: I used an 8x8 inch pan and everything was a little bit thick. If you don't think you'll like thick crust or caramel, just reserve some of the crust or filling from the pan or try to cut down the ingredients.

Put the butter for the caramel filling in a heavy saucepan and melt. Combine remaining ingredients. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily {I'm no culinary expert but my caramel was cooked too long. I would suggest timing the boiling as soon as you see little bubbles form - this way, it should still be slightly soft but cooked enough to remain firm. I timed it from when it was really boiling and my caramel was too hard}. Remove from heat. Stir with spoon slowly until it shows signs of thickening {about two minutes or so}. Pour over crust and let cool a little.


Top layer:


Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave {because my pan was 8x8 I used 1 cup of chocolate and thought it was plenty}. Pour over caramel layer and spread carefully. Chill. Cut into bars.

Tuesday, February 23, 2010

Swedish Pancakes

My grandmother is from Sweden and this is one of the most famed recipes she makes from there. We all love it - I could eat them waay too often! It's one of the few foods I don't really tire of having. These pancakes are really similar to crepes, but they are still different. They aren't quite as thin as crepes and I tend to like the flavor of these better {yes, I have had both}. Perhaps I'm biased, but who can tell? ;) Regardless, I don't think you'll be sorry if you make these!

Swedish Pancakes
Helga Hardy
Makes approx. enough for about 3 people if served with something else {hubby and I can eat the whole batch if we don't have anything else with it}

3 eggs
1 (+1/8-1/4) cup milk
1Tbsp. sugar
Sprinkle of salt
1-1/2 cups flour
½ cube of butter

Directions:
Melt butter in frying pan you will use to make the pancakes. Mix all other ingredients together. Add the melted butter to the mixture {batter should be thin but not too thin - if you're familiar with the consistency of crepe batter, it won't be that thin, but it should be thinner than a typical pancake batter}. Pour small amount of batter into pan and spread so thin {I do this by rotating the pan around in a circle - you'll be able to tell if the batter is thin enough if it spreads itself out}. It should look about like this:

Let cook until browned on one side. Flip over.
Serve with powdered or white sugar, any pancake or sandwich topping you prefer, fresh or canned fruit or any other desired ingredient {my grandmother tells me these are really good with veggies but I have yet to try it - I really love the powdered sugar on mine, which, yes, is more like a dessert but I don't care too much about that ... if you can't tell from the photo!}.

Tip: If you wrap the pancakes in a towel they will stay warm while you finish cooking all the pancakes. Simply place one half of a towel on the plate you will use to the put the pancakes and then cover with the other half {my mom started doing this because she couldn't make them fast enough to keep up with how quickly we'd eat them so she started wrapping them in a towel and making everyone wait until she was all finished cooking them - a pretty good idea on her part}.

Wednesday, February 17, 2010

Chocolate Chip Cookies _ 1

This is a pretty basic chocolate chip cookie recipe I got from my mom - but it's a good one. The cookies have a really yummy flavor and they cook up nice and soft, just the way a cookie should be. I like 'em!

Chocolate Chip Cookies
Diane Hardy Makes: 5 dozen cookies

1 cup butter or margarine
½ cup sugar
½ cup packed brown sugar
2 eggs
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
2 cups flour
1-2 cups chips {I've used all flavors of chips as well as M&M's and they turn out great!}
½ cup nuts {optional}

Directions:
Cream together first 7 ingredients. Mix in remaining ingredients. Drop by tsp. full 2 inches apart on a greased cookie sheet. Bake at 375oF for 12-15 minutes or until lightly browned {if you notice your cookies are starting to spread too thin while they are baking - I hate it when that happens! - try adding a bit more flour to the dough so it stays thicker}.

Fun Variation:
Instead of putting in choclate chips or some other such "normal addition", try putting miniature marshmallows and then baking them up. You gotta use a lot of marshmallows or it really doesn't make a difference. It's a really fun twist to the normal cookie - and kids love it {I really loved the way they turned out}!

Tuesday, February 16, 2010

Brownies in a Cloud

WARNING: The richness of these brownies has earned them the name "sinful" among my family for good reasons. Be aware of sudden addictions and disappearing acts when these brownies are made, as well as prepared for more compliments than you dare count.

If you are not a marshmallow fan, these may not be for you. But for everyone else, prepare to be amazed! Even I will eat these and that's saying a lot since I don't like chocolate. The recipe for the brownie is wonderful: perfectly moist but not too cake-y; the marshmallows add that something special that every brownie should have {every brownie should have something special, right?}; and the frosting is the very best frosting ever! I use it all the time because I just love how delicious is turns out each time I make it. Go knock yourself out!


Brownies in a Cloud
Karlene Cobbley
Brownies:
2 cubes softened butter
2 cups sugar
1/3 cup cocoa
4 eggs
1½ cups flour
2 tsp. Vanilla
1 cup nuts {optional - I've never added these and it's a decision I have never regretted}

Directions:
Combine butter, sugar and cocoa; blend till smooth. Add eggs one at a time; mix well. Add flour slowly, beat until smooth, and then add vanilla. Pour in a greased 9x13 pan. Bake @ 350o for 30 minutes.

Clouds:
While brownies are still hot {before taking them out of the oven}, cover with miniature marshmallows {don't be shy about that covering bit either - go ahead and dump bunches of marshmallows on there} and bake until they are light brown or melted {about 3 minutes}. Let cool completely.

Frosting:
Combine all together and beat until smooth

2 cups powdered sugar
1½ - 2 Tbsp Cocoa
½ cube soft butter
¼ cup milk

Monday, February 15, 2010

Macaroni and Cheese _ 1

This is pretty good macaroni cheese recipe, though I'm still in search of that perfect recipe. We like our macaroni and cheese to be cheesy and creamy, but I'm not a fan of Velveeta {or some other such processed cheese}, which seems to be the best way to get really creamy macaroni and cheese. This recipe really is pretty good, though I don't recommend using the onions and it really should be served right away as that is when it tastes the very best. It is really quite creamy & delicious though the cheese flavor isn't the strongest - but if you want a fairly quick, creamy homemade macaroni and cheese dish, this is it.


Macaroni and Cheese _ 1
Recipe inspiration & some directions/measurements came from Family Dinners by Janet Peterson.

2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
2-3 cups grated cheddar cheese {can use another variety if desired}
1 package pasta {I probably used around 9-10 ounces; I just cooked up a bunch of pasta and added until I felt there was a good ratio and used the leftover pasta with spaghetti sauce}
1/4-1/2 cup chopped onion or 1 1/2 Tbsp. dried minced onion {optional; we used this and didn't really like the flavor it added so we probably won't do it again}
1/2-3/4 cup sour cream

Directions:
Melt butter in a large saucepan {saute your onion at this point if you are going to use it}. Stir in flour, salt and pepper and cook for about 1 minute {it's best if you have all these ingredients measured out and ready - once you put the flour in the cooking goes quickly and you'll want to stir the flour frequently so it doesn't burn}. Add milk; cook and stir over medium heat until slightly thickened {add up to 1 Tbsp more flour if the milk isn't thickening enough & be sure to stir frequently or the milk will burn on the bottom of the pan}. Add cheese and sour cream stirring until melted. Stir in the pasta. Serve immediately.

Variation:
Transfer the pasta/sauce mixture to a baking dish and sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 25-30 minutes or until slightly browned and bubbly. {I recommend using slightly less pasta so there will appear to be excess sauce - if you don't do this your macaroni will end up being kind of dry and it won't be creamy anymore.}

Optional Ingredients:
1 tsp. dry mustard or 1-2 tsp Dijon mustard
1 package {8 oz} cream cheese
1/2 cup cottage cheese
1/3 cup fine bread crumbs

Monday, October 12, 2009

Strawberry Squares


Want a quick dessert? Want something everyone is bound to love? Make these! Seriously, they were so super yummy – I made up a pan of them for a family get together and even with just the few of us there they were the first thing finished! You won’t be disappointed. Warning: they are really, really sweet!

Strawberry Squares

Ingredients:
1 strawberry cake mix
2 eggs
1½ TBSP milk
1/3 cup oil
1 cup powdered sugar

Directions:
Preheat oven to 350. Mix the cake mix, eggs and oil together until stiff. Spread the dough evenly into a 9x13 pan. Bake the squares for 14-16 minutes. Mix the milk and powdered sugar. Drizzle the glaze over the squares. Serve warm or at room temp. {I added fresh strawberries to mine and it added a just perfect touch to something super sweet.}

Tuesday, February 3, 2009

Extraordinary Chocolate Chip Cookies

I can't remember for sure, but I believe I got this recipe from Kraft. And they really live up to their name! They are truly extraordinary!

Need:
  • 1 & 1/4 cup granualated sugar
  • 1 & 1/4 cup packed brown sugar
  • 1 & 1/2 cup softened butter
  • 1 tablespoon vanilla
  • 1/2 cup shortening
  • 2 eggs
  • 4 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 bag chips (24 oz) I didn't even come close to using this many
Directions:
- Heat oven to 350 degrees. In large bowl, beat sugars, butter, shortening, vanilla & eggs with spoon. Stir in flour, baking soda & salt. Stir in chocolate chips.
- On un-greased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
-Bake 12-15 minutes, or until light brown. (it only took about 8 minutes in my oven) Cool slightly. Remove from cookie sheet to a cooling rack.

Makes:
About 5 dozen cookies

As you can see, I made these cookies with mint and chocolate chips. That turned out really well.

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