Friday, April 29, 2011

Peanut Butter Crackle Brownies

Sorry.  Picture was taken with my phone AFTER the dish was halfway gone.  I had taken it to a friends house for dinner, so I baked it in a disposable pan for easier transportation.  So, disposable pan + half eaten brownies+camera phone=crap picture.
Mark, if you are reading this, I cannot confirm or deny that I may or may not have stuffed myself silly with these bad-boys during my "poor me" week last week.  But I did Zumba and Zumba Toning, so that should cancel out at least 2 of them right?!  Don't answer that...just don't bring this up at the weigh in OK?
Seriously, these are crack-a-licious brownies.  Like, the ass-jiggle is totally worth it brownies.

Peanut Butter Crackle Brownies
aka, Peanut Butter Cup Crunch Brownie Bars and Better Than Crack Brownie Bars
Recipe Slightly Adapted from:  Brown Eyed Baker
  • 1 batch of your favorite brownie recipe or boxed mix for a 9×13-inch pan
  • 10 Reese’s peanut butter cups, chopped
  • 1½ cups milk chocolate chips
  • 1½ cups creamy peanut butter
  • ½ tablespoon butter
  • 1½ cups Rice Krispies cereal
  • pinch finely ground sea salt

Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal and sea salt to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

This recipe has been linked to:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Tuesday, April 26, 2011

The Queen's Banana Pudding

...and by the Queen, I am talking the Queen of southern cooking, Paula Deen.  This dish does look somewhat royal to me with the use of the Chessman Cookies.  It could be a yum-i-licious treat to celebrate a certain royal wedding coming up.  OK, that is a stretch.  Banana Pudding has NOTHING to do with royal weddings. I have the image of the Queen in her hat, suit, and gloves trying to wrangle a silver spoonful of this southern staple into her mouth with the royal Corgi's gazing longingly for a bite.
OK, I need to move along...this post is getting really weird.
This is the most AMAZING Banana Pudding!  Truly decadent and scrumptious, it is a breeze to put together and a delight to eat!

Not Yo' Mama's Banana Pudding
Recipe Source:  Paula Deen
  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding (I used regular Vanilla)
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Sunday, April 24, 2011

Hoppy Easter

To all my little chick-a-dee's -
Hope you all have a WONDERFUL, AMAZING, FABULOUS, GLORIOUS day today!
Jelly Bean Kisses to you - XOXO

Friday, April 22, 2011

Go Green Smoothie for Earth Day

This smoothie goes by many names in our house:
Monster Smoothie
Shrek Juice
Nickelodean Slime
Today, we are dubbing it Go Green Smoothie for Earth Day!
This is such a GREAT and HEALTHY smoothie.  My kiddos absolutely LOVE it and they have no clue what gives it it's lovely green color, because you CANNOT taste it!  Trust me!  Make it, but don't tell your kiddos, and you can pat yourself on the back knowing you got them to eat a serving of spinach for breakfast! 

Go Green Smoothie
  • 1 cup milk - your choice regular, skim, Almond, Coconut, Rice, or Soy...sweetened or not, vanilla or plain.
  • 1 banana - I like to use frozen, but use what you have
  • 1 cup pineapple*
  • 1/2 cup mango*
  • 1 large handful baby spinach leaves
  • 1/2 cup ice
  • 1 TBSP Agave Syrup, or other sweetner, if desired
  • 1-2 TBSP Vanilla or Italian Sweet Cream non-dairy creamer.  I like the creaminess this lends to any smoothie
  • 1 TBSP physillium husks or flax seed for an added boost

In a blender, combine milk, banana, pineapple and mango.  Blend until smooth and creamy.  Add spinach leaves and continue to process until smooth.  Add ice and any or all optional ingredients.  Blend again.  ENJOY!

I have swapped out the pineapple/mango for strawberries or blueberries.  They both taste just as fabulous, just remember it will change the color from the vibrant green!

This recipe has been linked up at:
Teaching Your Middle Schooler
Tide Mom
Simply Sweet Home
Mommy's Kitchen

Wednesday, April 20, 2011

P.W. Cinnamon Rolls

For those of you who have made Pioneer Woman's Cinnamon Rolls, this is not a new recipe to you.
However, if you haven't, they are seriously CRAZY good.  The dough is a wonderful tender sweet dough but the coffee maple icing is what really takes it over the top.
If you happen to be someone who grew up in the 'Burg with me, one bite of these and you will be transported back to the Winnie the Pooh cafeteria and buying homemade cinnamon twists on Wednesdays.

P.W. Cinnamon Rolls
Recipe Source:  Pioneer Woman
  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter (1-2 cups, divided)
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Thursday, April 14, 2011

Sneaky Brownie Bites

As we have already established, I love a quick and easy treat. 
(((insert "that's what she said" joke here)))
Add in the benefit of being healthier than their average counterpart, and I am SO there. 
These Sneaky Brownie Bites are similar to my recipe for Pumpkin Muffin Cookies, only chocolaty. 
I love them because I can have a fudgy little treat without feeling like I am blowing all the work I did in Zumba class.  
I love them for my 3 little kidlets because all that pumpkin is chocked full of vitamin A and antioxidants, plus it is a good source of vitamins C, K, and E, AND lots of minerals, including magnesium, potassium, and iron.  Hooray for pumpkin!
My kids love them because they are good.  
Take the 2 minutes to mix these up and give you and yours a sneaky shot of deliciousness!

Sneaky Brownie Bites
  • 1 box of Devils Food Cake Cake Mix
  • 1 can (15 ounces) Pumpkin Puree
  • 1 tsp Vanilla
  • 1/4 cup Mini-Chocolate Chips
Preheat oven to 400 degrees.
Spray a mini-muffin tin with non-stick baking spray.
Using a hand mixer, combine cake mix, pumpkin, and vanilla.  Add chocolate chips and stir until evenly distributed.
Fill mini-muffin tin with batter using a small cookie scoop.
Bake for 10-12 minutes.  Remove from pan and allow to cool completely.  You will not be able to distiguish the pumpkin if you allow to cool completely.  Dust with some powdered sugar if you are feeling fancy.
Yield:  36 mini-bites

per mini-bite

FAT:  1.9
CARBS:  13
FIBER:  .7
SUGAR:  7.6

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Sunday, April 10, 2011

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

  • 1 (10-ounce) can crushed pineapple
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick butter), at room temperature
  • 10 maraschino cherries, steams removed 
  • 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.
Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

Wednesday, April 6, 2011

Bowtie Teriyaki Chicken Spinach Salad

Guess who is guest blogging over at The Country Cook today?!  That's right....the Sigster, lol!
Head over and get the recipe for this wonderful NEW salad!
While you are there, be sure to check out all the fabulous yummies Brandie has on her blog.
In case you have missed any of the previous links to whisk you away, click HERE

This recipe has been linked up at:
Eat at Home

Monday, April 4, 2011

Poor Man's Stroganoff

My husband's favorite dish that he grew up with is his Mom's Beef Stroganoff. 
In my opinion, you should just never try to re-make your husband's favorite dish from his Momma or Grand-mama.  No matter how scrumptious yours may be, you can never over-come that emotional attachment or memory.  So, I have never even ventured into any kind of "anoff".  However, when I saw Mel's recipe for this Poor Man's Stroganoff, even though it was a stroganoff, it was different enough not to matter.  Plus, it had bacon in it.  I mean, come on....bacon and a creamy sauce, I am sold!
This was such comfort food...nothing fancy, just fantastic simple flavors that do the dance well.   Delish!!!

Poor Man's Stroganoff
Recipe Source:  Mel's Kitchen Cafe
  • 1-2 tsp olive oil
  • 6 oz turkey bacon, diced (I used center cut, though I think a good peppered bacon would be AMAZING)
  • 8 ounces sliced mushrooms
  • 1/4 tsp salt
  • 1 ½ pounds lean ground beef or ground turkey
  • 1 medium red or yellow onion, chopped
  • 2 cloves garlic, finely minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • ¼ cup flour
  • 2 TBSP tomato paste
  • 1 cup low-sodium beef broth
  • 1 TBSP Worcestershire Sauce
  • ½ tsp paprika
  • 1 cup sour cream, light or regular
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving
In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.
In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.
Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home