Wednesday, November 5, 2014

Triple Peanut Butter Cookie Pie

I was so excited when my mom pinned this recipe to my "Recipes to Blog" Pinterest board. I was even MORE excited when she told me that she was going to be making it for my sister's birthday. She made it the night before my sister's party to let the flavors blend, and rumor has it the pie was even BETTER the day after that! I don't see how- this pie was perfect peanut butter deliciousness.

Thanks for making this treat, mom. And thanks for being born, Heidi!



-Ingredients-

1/2 c unsalted butter
1 large egg
1 c brown sugar, packed
1 T vanilla extract
heaping 1/3 c creamy peanut butter
1 c all purpose flour
pinch salt
12 to 14 mini peanut butter cups
2/3 c peanut butter m&ms 

-Directions-

1. Preheat oven to 350*. Spray a 9 inch pie dish, or an 8x8 casserole dish with cooking spray. Set aside.
2. Melt the butter in the microwave for about 1 min on high power.
3. Let cool slightly, add the egg, brown sugar, peanut butter, and vanilla. Whisk until smooth.
4. Add flour and pinch of salt. Stir until just combined. Do not over mix!
5. Turn batter out in prepared pie dish, smooth with spatula.
6. Insert peanut butter cups into dough, so that the top is even with the top of the batter.
7. Insert m&ms to batter, pushing down.
8. Bake 28-30 mins or until a toothpick inserted comes out clean. Let cool 30 minutes before slicing and serving.

Recipe Source: Averie Cooks 

Monday, November 3, 2014

Manic Monday: Oven Baked Chili Dogs (and BEST CHILI EVER)

The recipe for these chili dogs could not be more simple. Perfect for a weeknight supper for these approaching cooler nights. 

You can customize these any way you want! Whatever your family likes on their hot dogs- feel free to add that. The world is your hot dog.

I used some leftover homemade chili for these dogs. I'm not usually a huge chili fan but OH. MY GOD. was this chili good. I included the recipe below. It's somewhat involved, great for a Saturday at home when you have time to let it simmer. If you don't have any leftover homemade best chili ever, feel free to use canned. 

The chili has a perfect amount of spice- don't let the peppers scare you. It has such an amazing savory  flavor I just know your family will love it like we did!


-Ingredients-

hot dog buns (I used top split buns)
hot dogs (I used Nathan's)
prepared chili
shredded cheddar cheese
chopped onion
mustard
*any hot dog toppings you desire!*

-Directions-

1. Preheat oven to 375*. Line a 13x9 baking dish with foil. Place your hot dog buns in the pan. Squeeze the mustard into the bottom of the buns.
2. Place hot dogs in buns.
3. Top with chili.
4. Top with cheese, then onions. Cover with foil. Bake for 30 minutes.
5. Let stand 5 minutes, then remove foil. Use a spatula to help you remove the dogs from the pan.

FOR THE CHILI:

-Ingredients-

1 lb ground beef
1 lb ground pork
2 T olive oil
1 large onion chopped, divided
1 green bell pepper, chopped
1 habanero pepper, minced
1 jalapeƱos, minced
3 garlic cloves, minced
3 T chopped green onions
3 (15 oz) cans chili beans
1 (14.5 oz) can diced tomatoes
1 6 oz can tomato paste
1 (8 oz) can tomato sauce
1 12 oz bottle beer (I used Newcastle)
2 T cornmeal
1 c water
1/4 c chili powder
1 T ground cumin
1 t garlic powder
1/2 t cayenne pepper
1 T salt
1 1/2 t ground black pepper
1 c shredded cheddar cheese

1. In a large pan, brown the meats. Drain and set aside.
2. Add oil to pan, cook the onion, bell pepper, hot peppers and garlic until onion is translucent, about 5 minutes.
3. Add the meat back to the pan. Stir in the green onions, chili beans, diced tomatoes, tomato paste, tomato sauce, beer and water. Sprinkle with the corn meal, then add the chili powder, cumin, garlic powder, cayenne, salt and black pepper.
4. Bring to a simmer over medium heat. Simmer for at least 2 hours, the longer the better. Top with cheddar cheese and onions.
5. It is even better the next day!

Wednesday, October 1, 2014

Two Ingredient Pumpkin Muffins

It's finally fall yall. October has got to be one of my favorite months of the year. Cool nights, crunchy leaves, bonfires, pumpkins and of course Halloween.

A fellow coworker brought me one of these pumpkin muffins the other day and I fell in love. When she told me how easy they were I just knew I had to make them myself and share with y'all. Some recipes don't call for water and just use the cake mix and the pumpkin. She used water so I did too! They're moist and taste sinful but they're NOT! 

2 weight watchers points a piece, if you're counting. ;)


-Ingredients-

1 Can Pumpkin Puree (15 oz)
1 box Spice Cake mix
1 c water

-Directions-

1. Preheat oven to 350*. Mix all ingredients in a large mixing bowl. Mix well.
2. Fill muffin tins 2/3 full with batter. (Makes 2 dozen)
3. Bake 20-25 minutes. 

Tuesday, September 30, 2014

Twix Chocolate Chip Cookies

Necessity is the mother of invention. It's true, it's a thing. And I'm not saying I NEEDED chocolate chip cookies today, but I needed chocolate chip cookies today. It became a necessity. But I didn't have enough chocolate chips to fulfill my craving. I DID have some fun sized Twix.

Enter the invention. I had my boyfran chop up those Twix bars and I combined that with the chocolate chips I did have and BAM.

Something better than I could have even dreamed- Twix chocolate chip cookies. Now for the difficult part. Do I take the extras to work? Or eat them ravenously for the next week?

I'm thinking the latter.




-Ingredients-

1/2 cup butter (1 stick), softened
1/4 cup white sugar
3/4 cup light brown sugar
1 egg (room temperature)
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1 tsp hot water
1/4 tsp salt
1/2 cup milk chocolate chips
1/2 cup chopped candy bars (Such as Twix or Snickers)- chop it to the size of chocolate chips

-Directions-

1. Cream together the butter and the sugars. Add the egg and mix until well incorporated. Stir in vanilla.
2. Dissolve baking soda in hot water. Pour into mix. Add salt.
3. Fold in flour, chocolate chips and candy bar.
4. Refrigerate dough for an hour.
5. Preheat oven to 350*.
6. Drop dough by tablespoons onto baking sheet- they spread out a lot so don't put them too close together!
7. Bake 10-12 minutes in a preheated oven.
8. Take out when golden around the edges. When you take them out, tap the pan on the counter a little bit. It will take the air out and make them chewy in the middle. (Or you can be like me and just DROP the pan on the counter from about a foot. It startles everyone and results in instant gratification.)
9. Let cool, remove, repeat. The recipe makes 2 dozen cookies.

Adapted from All Recipes

Monday, September 22, 2014

Manic Mondays- Italian Sandwich Ring

Here we go guys! The beginning of the work week is here and if you're anything like me making dinner on a Monday night is more of a chore than it is a pleasure. More power to you if you have little ones yanking at your skirt asking what's for dinner before you even know yourself.

For this reason I am starting a new series titled "Manic Monday." Each Monday I will be posting a quick, easy, no fuss recipe that you and your loved ones can enjoy in a snap. There will be no fanciness going on here, there will be some shortcuts that I wouldn't normally take but I guarantee full happy bellies!

My first recipe for Manic Monday is a popular Pinterest choice. This recipe is not only perfect for a quick Monday night meal, but awesome for football Sundays! It would be great dipped in some marinara sauce. We enjoyed ours with some pasta salad and it hit the spot! Enjoy, and as always please comment or email me if you have any questions!


-Ingredients-

2 cans refrigerated crescent rolls
1/2 cup well drained roasted red peppers (from a jar)
8 slices provolone cheese
1/3 lb sliced hot salami
1/4 lb sliced deli ham
1/4 lb sliced capocollo ham
1/2 cup well drained banana pepper rings (from a jar)

-Directions-

1. Preheat oven to 375*. Open both cans of dough and separate into 8 rectangles. On an ungreased pizza pan, arrange rectangles of dough so short ends overlap and form a circle in the center. Half of each rectangle will hang over the edge of the pan. It will kind of look like a sun.
2. Spread roasted bell peppers around the bottom half of the rectangles, as shown below.


3. Break the cheese in half (to form half circles.) Top the roasted peppers with half of the cheese. Layer salami, ham, and capocollo also folded in half on top of the cheese layer. (See Below) Cover with remaining half of cheese.


4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.


5. Bake 18-22 minutes, depending on your oven (mine actually took 26) until golden brown. Make sure the dough in the center of the circle is cooked before taking it out of the oven. Remove from oven, cool for 5-10 minutes, slice and serve!


-Recap- 

-Ingredients-

2 cans refrigerated crescent rolls
1/2 cup well drained roasted red peppers (from a jar)
8 slices provolone cheese
1/3 lb sliced hot salami
1/4 lb sliced deli ham
1/4 lb sliced capocollo ham
1/2 cup well drained banana pepper rings (from a jar)

-Directions-

1. Preheat oven to 375*. Open both cans of dough and separate into 8 rectangles. On an ungreased pizza pan, arrange rectangles of dough so short ends overlap and form a circle in the center. Half of each rectangle will hang over the edge of the pan. It will kind of look like a sun.
2. Spread roasted bell peppers around the bottom half of the rectangles, as shown below.
3. Break the cheese in half (to form half circles.) Top the roasted peppers with half of the cheese. Layer salami, ham, and capocollo also folded in half on top of the cheese layer. (See Below) Cover with remaining half of cheese.
4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5. Bake 18-22 minutes, depending on your oven (mine actually took 26) until golden brown. Make sure the dough in the center of the circle is cooked before taking it out of the oven. Remove from oven, cool for 5-10 minutes, slice and serve!

Recipe courtesy of Pillsbury 

Sunday, September 21, 2014

Happy Fall!

Hey ya'll. It has been a while huh?

I don't know where to start when explaining where I have been- living life, I guess would be the best explanation. Just as the seasons change, so does life, and sometimes it is crazier than expected. With my life it's more like its a little more boring than expected. Either way, I fell off the blogging map but I am happy to say I am back! I hope ya'll are as happy as I am.

While I may have paused blogging for a couple of years I have not paused cooking even for a moment! If you're around me at any time you will be sure to be happy with a full belly, and I think I have a few people that will testify to that.

I've got tons of recipes saved that I am so excited to share with you from all spectrums. Whether they're low-fat, fancy, quick, bad girl naughty food, sinfully sweet or delightfully savory- I can guarantee they are all delicious. So... thanks for coming back, and be sure to check back often, starting tomorrow when I've got a great recipe for an Italian Sandwich Ring.

All My Love,

Julia