Thursday, April 30, 2009

Gorilla Bread

Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Wednesday, April 29, 2009

Orange Sherbet

Note: Easy, breezy and super yummy! You need a quick and easy recipe for everything, right? This is mine for ice cream.

Orange Sherbet

1 2-liter Sunkist orange soda, chilled
1 large can crushed pineapple, chilled
1 can sweetened condensed milk, chilled
1 / 2 cup sugar

Mix ingredients. Pour to fill line of ice cream freezer and freeze. Simply delicious! Pineapple sherbet can be made with this same recipe. Simply substitute Sprite for the orange soda.

Monday, April 27, 2009

Butterfinger Ice Cream

Note: My boys love homemade ice cream and Big Guy loves Butterfinger candy bars. We are going to be having some family over in a few weeks after church when Little Guy sings in the children's church choir. I want to have some of this with cake for our dessert.

Butterfinger Ice Cream

1 quart chocolate milk
1 can sweetened condensed milk
1 8-ounce tub of whipped topping
6 Butterfinger candy bars, crushed

Blend all ingredients thoroughly. Pour into 4-quart ice cream freezer and freeze.

Join the growing list of friends who have discovered that Tempt My Tummy Tuesday is the place to be on Tuesday!

BLT Pasta

Note: I try to keep a pasta salad in the refrigerator all the time. My boys LOVE pasta salad. The best thing about pasta salad is that if you have veggie noodles you can add whatever you have in the pantry (corn, beans, olives, pepperoni, cheese, etc...) to it and have a salad. However, when I find a great pasta salad I have to try it. I found this one at the Homesteading Housewife and it is A.M.A.Z.I.N.G.! Start planting those tomatoes because you will want to make this all summer long.

BLT Pasta

1 (10-12 ounce) package pasta cooked and drain
1 pound (10-12 slices) bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup lemon juice
2 teaspoons sugar
1 large tomato, seeded and chopped
1/2 cup green onion, sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce, thinly sliced
Black Pepper, freshly ground is best, to taste

Combine mayo, lemon juice, sugar and bouillon for the dressing.
Combine all remaining ingredients -- wait until you are ready to serve before mixing in the lettuce. so it doesn't wilt. ENJOY!!

Friday, April 24, 2009

Bath Salts

Note:   This is a departure from my normal post, but a recipe is a recipe.    I like being able to have a nice bath salt for relaxing in a hot tub.      Bath salts are used for many different purposes, and they make great gifts too.    

Bath Salts Recipe

Basic Ingredients:
Table salt
Baking Soda
Epsom Salts

Add the salts to a large bowl in these proportions:

3 parts Epsom salts
2 parts baking soda
1 part table salt (or borax)
Essential (scented, herbal/floral) Oils
Tip: try it with vanilla extract

Mix thoroughly using your hands to stir the ingredients. . This is now the base from which you can create a wide variety of bath salts. Its wise to add colors to bath salts. Use plain food coloring for this purpose, letting it fall drop by drop onto the salt base. If two or more colors are required to mix an exotic hue (such as purple), mix these in a spoon first and then add to the salts to avoid creating a two-toned product, unless of course, you plan on a two or three tone salt. Add many drops for a darker colored salt; fewer for a lightly hued salt. Mix the color into the salts until it is evenly distributed; again use your hands or you may use a utensil.

Now add the essential oils drop by drop, one ingredient at a time, until the scent seems right. using your hands and fingertips, mix it until all salt particles are moistened. This may take up to fifteen minutes or longer. As to proportions, rely on your nose to determine the exact quanties. The more potent the finished products' scent, the less will have to be used for each bath. They should be strongly scented.

To use, add from 2 tablespoons to one-half cup of the bath salts to a full tub. Mix with your hands into the water. Relax, enjoy!!

NOTE: For bath salts place in a deep wide rimmed container, dont use a small bottle neck as the salts may harden, making it almost impossible to get out.

Thursday, April 23, 2009

Aunt Carolyn's Chicken

Note:  My sister just made a trip up to Huntsville for work and while she was there she was able to visit some of our family.      She had supper with my Aunt Carolyn and Uncle Alton whom are very, very special to my sisters and I.      K brought back this chicken recipe that Aunt Carolyn made for her.     I haven't made it yet, but trust me, if it comes from the kitchen of my Mom or my Aunt Carolyn.... it will be delicious!!

Aunt Carolyn's Chicken

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon cayenne pepper
1 broiler/fryer chicken, cut up (I use chicken breast)
½ cup butter or margarine, melted, divided
¼ cup packed brown sugar
¼ cup honey
¼ cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder


In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13” X 9” baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings. (When using the chicken breast, I don’t cook quite as long as the 45 minutes. You can watch it and cook until tender and done. During the baking time, I baste the chicken often with the juices in the pan.)

Wednesday, April 22, 2009

Peanut Butter Suet

Note:   It is Earth Day!   Be nice to your outdoor friends.     Make up this batch of peanut butter suet as a nice treat!

Peanut Butter Suet

2 cups crunchy peanut butter
4 cups quick cook oats
2 cups lard
4 cups corn meal
2 cups white flour
2/3 cup sugar

Melt peanut butter and lard in a large pot over a low flame. Add the remaining ingredients. Place the mixture into square freezer containers, packing firmly to approx. 1 ½ inches thick. Cover and freeze. Raisins or chopped nuts are optional.

Dirt Cake

Note:  It is Earth Day so I wanted to find some recipe that complimented the day.    What says Earth Day more than Dirt Cake?     You even serve it in a flower pot!     OR if you are going to take these as treats to school, then make them in plastic cups and just put some gummi worms on top.    (See picture!  Borrowed from internet)

Dirt Cake

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Chop cookies very fine in food processor. The white cream will disappear.  Mix butter, cream cheese, and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in flower pot, starting with cookies then cream mixture. Repeat layers. Chill until ready to serve.   

For effect, add a few gummi worms, artificial flower and trowel. Enjoy!

Monday, April 20, 2009

Caramel Pound Cake

Note: Sometimes you need a "go to" recipe for emergencies. Life happens -- babies are born, friends go in the hospital, funerals, sickness -- and you need a recipe you can grab so you can take something that says, "I care". This cake tastes like comfort and hopefully your friends and family will know how much you care for them.


Ingredients for Cake:

3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups firmly packed light brown sugar
1 ½ cups cup granulated sugar
3 sticks butter, softened
6 large eggs
1 ½ cups milk
Ingredients for Icing:
8 tablespoons butter
1 cup firmly packed dark brown sugar
½ cup whole milk
½ teaspoon pure vanilla extract
4 cups confectioners’ sugar sifted


Preheat the oven to 325 degrees. Grease a Bundt pan with butter and set aside.
To make the cake, sift together the flour, baking powder, and salt into a mixing bowl and set aside. In another large mixing bowl, cream together the two sugars and butter with an electric mixer, then add the eggs one at a time, beating after each addition till well blended. Alternately, add the flour mixture and milk to the creamed mixture and beat until well blended and smooth.
Scrape the batter into the prepared pan and bake till a knife inserted in the center comes out almost clean. It is usually about an hour but be careful not to overbake.

Cool for 10 minutes and then turn cake over and remove from pan to cool completely. completely.
To make the icing, melt the butter in a large heavy saucepan over low heat, then add the brown sugar and milk and stirring, bring the mixture almost to a boil.
Remove from the heat and let cool. Stir in the vanilla, then gradually add the confectioner’s sugar and stir till well blended and smooth.
Transfer the cake to a cake plate and ice the top and sides using a heavy knife or rubber spatula. Let the cake stand at least 2 hours before serving.
Wrapped tightly in foil and kept in the refrigerator the cake keeps for weeks without loosing flavor and its moistness.

For more DELICIOUS, melt in your mouth recipes, visit Lana and Lisa at Tempt My Tummy Tuesday!

Friday, April 17, 2009

Caramel Corn

Note: Hubs and Little Guy are driving down to New Orleans with our children's ministry to go to the zoo. Being on the bus means you need snacks and enough to share with friends. This is always something that is fun for a car ride.

Caramel Corn

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees F. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Thursday, April 16, 2009

Fiesta Fondue

Note:    We are a fondue family.    It is great family time.    We always laugh, giggle and "stab" each other over food.      Recently someone asked me if we had done a cheese fondue and I said no, but then I realized that we had done this fiesta fondue.    We seriously need to do it again!

Fiesta Fondue

1 can Cheddar cheese soup
1 8 oz. package shredded sharp Cheddar
1 cup chunky chipotle salsa
1 cup whole milk
Dippers: cubed French bread, jicama sticks, corn tortilla chips, warm flour tortillas

Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with bread, jicama, tortilla chips, and tortillas.

Wednesday, April 15, 2009

Hush Puppies

Note: Hush puppies seem to be the required item if you are going to eat fish. There are lots of fancier versions of this recipe, but I like this because it is quick, easy and tasty.

Hush Puppies

1 quart peanut oil
2 cups self rising corn meal
1/2 cup all purpose flour
1 tsp. baking soda
1 large egg, lightly beaten
1 cup buttermilk
1 small onion, finely chopped (about 1/4 cup)

Heat oil in deep fryer until 365 degrees. Combine cornmeal, flour and baking soda in bowl. Whisk egg, buttermilk and onion in a small bowl. Add to dry ingredients and mix until lightly moistened. Drop batter by rounded tablespoons into hot oil. Fry 2 to 3 minutes until golden brown, turning once. Remove hush puppies with metal slotted spoon and place on paper towels to drain. Allow oil to return to original temperature before adding more dough.

Tuesday, April 14, 2009

Sour Cream Biscuits

Note: There is just nothing like a good, hot, homemade biscuit! The pic is an example of how my boys LOVE to eat their biscuits.

Sour Cream Biscuits

2 sticks real butter, softened
1 (8 oz) carton sour cream
2 cups self rising flour

Combine ingredients together with a pastry cutter. When well mixed, turn out onto a floured cutting board. Roll out and cut into small biscuit size. Bake in 425 degree oven for 8 to 10 minutes.

Monday, April 13, 2009

Crabmeat Puffs

Note: I am lucky to have boys that will eat anything. These crabmeat puffs are really good with a salad for a quick meal on a crazy weeknight or they make a wonderful appetizer for your next party.

Crabmeat Puffs

1 (6 oz) can crabmeat
1 jar Old English Cheddar Cheese spread
1/2 cup margarine, softened
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
1/2 tsp. lemon pepper
1 Tbsp. Mayonnaise
1 package English Muffins

Mix first seven ingredients. Spread on split English Muffins. Put in the freezer for at least 15 minutes. Store in freezer until you are ready to use. When ready to serve: Broil. Serve whole as an entree and serve quartered as an appetizer.

For more great recipes to serve your picky and not to picky family, go visit Lisa and Lana at Tempt My Tummy Tuesday!

Tennessee Eggs

Note:   Because you HAVE to have something to do with all those leftover hardboiled eggs!    This is just one thing you can do.

Tennessee Eggs

6 eggs
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups heavy cream
salt and pepper to taste
ground cayenne pepper to taste
1/4 cup dry bread crumbs

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Preheat oven to 350 degrees F.   Separate yolks from whites, shred each separately. Melt butter over low heat and gently stir in flour. Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.  Mix egg whites with cream sauce and pour into greased 1 1/2 quart casserole. Cover with bread crumbs. Add yolks, top with another layer of crumbs. Bake in preheated oven for 30 to 40 minutes until bubbly.

Friday, April 10, 2009

Eggsellent Decorating Ideas

Note:    Our kids will be out of school today so we will be getting together to decorate our eggs for Easter.    There are many ways to creatively decorate eggs.    Before you decorate, make sure your eggs are hard-boiled!

Eggsellent Decorating Ideas

Food Coloring

For each color measure 1/4 tsp. food coloring in small bowl.  Add 3/4 cup hot water and 1 tbsp. white vinegar to each color.  Add eggs and allow to sit until they are the desired color.  Remove with slotted spoon.
Polish dry eggs with small amount of cooking oil and soft cloth. 

Crepe Paper
Soak crepe paper (color of your choice) in hot water in individual bowls or cups for each color. Add eggs and allow egg to sit in water until he desired color is achieved. Remove with slotted spoon and allow egg to dry.

Masking Tape
Stick a pattern of masking tap on plain hard-boiled egg. Dip egg in egg dye and leave until desired color is reached. Remove with slotted spoon and air dry. Remove masking ape when dry. Leave masked areas white or dip again in another lighter dye.

Pour some paint onto a disposable plate. Dip just the end of the toothbrush bristles into the paint and dot the egg with the paint. Let one side dry, and then do the other side.

Paint flowers on your eggs! Choose two colors of paint to decorate your egg and pour those paints on the disposable plate. To make the petals of the flower, dip about 1/4 inch of the toothpick into the paint, then lay the toothpick down onto the egg, making a petal. Repeat making petals, leaving a space in the middle for the flower center. Using a new toothpick and another color of paint, dip just the tip of the toothpick in the paint and dot the center two or three times. Let the egg dry.

Cotton Swab
Pour some paint onto a disposable plate. Dip just the end of thecotton swab into the paint and dot the egg, paint creative designs, or write message. Use a different end of the cotton swab for each color or mix them together to create a new color. Be creative!

There are two options with eggs:
1.   Put pretty stickers on your eggs after you die your eggs.   (or)
2.   Put stickers on your eggs, die them and after they dry, peel them off to reveal the pattern.

Thursday, April 9, 2009

Hot Cross Buns

Hot Cross Buns are the traditional recipe made on Good Friday because of the "cross" that are made with icing on top. If you Google hot cross buns you can find lots of lore concerning the history of these. Who knows which is true. I just know that I like to use anything I can to establish traditions for my boys which cement in their minds the true meaning of Easter even if it is a simple pastry.

Hot Cross Buns

1 cup milk
2 Tbsp yeast
1/2 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 cup flour
1 1/3 cup currants or raisins
1 egg white

Glaze (you can use this one or your favorite)
1 1/3 cup confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1-2 Tbsp milk

Get your children involved: Let them help measure and mix the ingredients. They will enjoy kneading the dough, forming the dough into balls and adding the glaze.

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Cover bowl with plastic wrap and let the dough "rest" for 30-45 minutes.

Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Hint: If you aren't a "baker", you can always open a can of knock'em on the counter cinnamon rolls and then use the included icing to form the cross on top after they are finished baking. The true purpose is to teach the Easter story... not show off your Baking skills!!

Wednesday, April 8, 2009

Cherry Cream Easter Egg

Note: Here is another type of cream Easter egg. It is a cherry version. Easy to make... yummy to eat!

Cherry Cream Easter Egg

1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding and (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted


Cut cherries in half; drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter.

Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.

Peanut Butter Easter Eggs

Note: Even adults like to get a little "happy" on Easter morning. Why buy candy when you can make these delicious eggs that are delicious and say, "I love you!"

Peanut Butter Easter Eggs

1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1-1/2 cups peanut butter
1-1/2 tsp. vanilla
1/2 tsp. salt
12 oz. milk chocolate candy melts, milk chocolate coating chocolate, or milk chocolate chips

Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.

Tuesday, April 7, 2009

Carrot Gooey Cake

Note: Some type of carrot dessert is a must for Easter. This one would make Peter Cottontail proud.

Carrot Gooey Cake

1 (18.25-ounce) box spice cake mix
1 egg
1/2 cup (1 stick) butter, melted


1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
1 1/2 cup finely grated carrot

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Add grated carrot. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.

You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into small squares.

Monday, April 6, 2009

Resurrection Cookies

Note: One of the best recipes for Easter is Resurrection Cookies. It is such a visual way and hands on way to explain to kids the story of Easter.

Resurrection Cookies


1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape

On the Night Before Easter:

Preheat oven to 300F.*** (this is very important --- don't wait until you are half done with the recipe). Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read: John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers,and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.Explain that each mound represents the rocky tomb where Jesus' body was laid.Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.Explain that Jesus tomb was sealed. Read: Matthew 27:65-66

GO TO BED! Feels sad doesn't it? Explain to your kids that was the way that Jesus' followers felt when they had to leave Jesus in the tomb and it was sealed. Read: John 16:20&22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9

Easter... what a wonderful gift!

I hope that you will join me at Tempt My Tummy Tuesday for more delicious recipes.

Easter Nest Treats

Note:    Tasty, cute and fun!   These make really cute place markers for your Easter table.  

Easter Nest Treats

12 oz. butterscotch chips or chocolate chips
1/2 c. peanut butter

5 oz. Chinese noodles
speckled Easter egg candies or jelly beans AND Peeps (these are so CUTE!)

Melt butterscotch chips, add peanut butter and blend. Add Chinese noodles and blend well. Form into nests on waxed paper and cookie sheet. Cool in refrigerator. Add jelly beans or speckled candies .  Top with a Peep Chick!

Saturday, April 4, 2009

Fudgy Icing

Note: Today is my birthday. I really don't care what kind of cake the boys bake for me, but I would really love it if they would make this icing to go on top. It is my absolute favorite icing. Chocolate, rich, fudgy! I could eat it with a spoon.

Fudgy Icing

1/3 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes).

Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

Friday, April 3, 2009

Hot Grilled Breakfast Sandwich

Note: Apples and cheese are delicious together, but grill them with the apricot jam and cinnamon bread and it is a warm way to start the day.

Hot Grilled Breakfast Sandwich

2 slices Pepperidge Farm cinnamon swirl bread
butter or margarine
1 Tbsp apricot jam
green apple, sliced thin
cheddar cheese slices

Spread butter on one side of each slice of bread. Place one slice of bread butter side down in a skillet. Spread apricot jam on the bread. Layer apple slices and cheese on top of jam. Place other slice of bread on top with butter side out. Turn on skillet to medium heat and grill. Flip when each side is brown. Serve warm

Thursday, April 2, 2009

Country Fried Steak & Gravy

Note: Warm, comfort food that is great served with rice or mashed potatoes!

Country Fried Steak & Gravy
Ingredients for Steak

1 1/3 cups All Purpose Flour

1/3 cup Pure Vegetable Oil

1 teaspoon salt

1/8 teaspoon garlic powder

3 large eggs

1 cup milk

4 cubed beef steaks

Ingredients for Gravy

1/4 cup Vegetable Oil

1/4 cup All Purpose Flour

3 1/2 cups milk

1 teaspoon salt

1/4 teaspoon pepper


HEAT oil to 350°F in large, heavy skillet.

BLEND flour, salt and garlic powder in medium bowl. Break eggs into small bowl. Add milk to eggs; beat lightly.

DIP steaks in egg mixture, then coat with flour mixture. Place steaks in hot oil. Fry 6 to 8 minutes on each side. Remove steaks from oil; drain on paper towels.

ADD oil to drippings in skillet. Stir in flour; blend well. Add milk; stir over medium heat until gravy begins to boil. Reduce heat to low. Add salt and pepper. Serve over steaks.