Friday, March 9, 2012

Homemade Butterfingers

Source: Pinterest
1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Rating: A
Super easy, and everyone couldn't believe how much they tasted like the real thing!

Cream Cheese, Feta & Cranberry Pinwheels

Source: Pinterest
8 oz cream cheese, softened
6 oz feta cheese crumbles
1/2 cup green onion, diced
1/2 cup dried cranberries
1/4 tsp fresh ground black pepper
4 soft tortillas

In a large mixing bowl, mix the cream cheese, feta, green onions, cranberries and pepper until well combined.
Spread the mixture evenly over each tortilla. Tightly roll the tortilla and wrap with saran wrap. Refrigerate for 2 hours or overnight. Once firm, slice into 1 inch pieces. Serve cold

Rating: B
I used whole wheat tortillas, but I'd use regular flour tortillas next time.

Pumpkin Cake

2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Rating: B
Yummy frosting:)

Monday, September 5, 2011

Deviled Eggs

Source: Mary Cobb & Stacey Mortimer
12 eggs
1/2 cup of mayo
2 T finely chopped onion
1 tsp dry mustard
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

For perfect eggs with no green center (caused by over cooking) place 12 eggs in a large pan and cover with 3" water (any amount of eggs, same directions.) Do not use hot water. Place on burner over medium/high heat and immediately start timing for exactly 20 minutes. When eggs begin to boil hard, turn heat to medium. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill eggs halves. Sprinkle with additional paprika. Chill.

Rating: A
Who doesn't love deviled eggs!

Veggie Rollups

2 green peppers
1 red pepper
1 yellow pepper
1 (8oz) pkg cream cheese
4-5 tortillas
Olives (optional)

Chop all peppers. Drain Juices. Mix peppers & cream cheese with hands. Spread onto tortillas. Roll up & cut into wheels. Enjoy!

Rating: A-

Always a hit!

Texas Best Cheese Dip

Source: Carrie Hyer
1 lb velvetta mexican cheese
12 oz cream cheese
1 can rotel
1 bunch of green onions, tops only, chopped to taste
1-2 jalapenos, seeded, chopped to taste
2-3 fresh garlic cloves, minced
1/2 bunch of cilantro, chopped to taste
black pepper

Melt cheeses together in microwave. Stir other ingredients in. Serve warm with chips or bread.

Rating: A-

Went to a bbq at a friend's house, and it was the first thing gone!

Monday, June 14, 2010

Peanut Butter n Jelly French Toast Sticks

Source: Everyday with Rachael Ray

1/2 cup peanut butter
8 slices sandwich bread
1/2 cup jelly (any flavor)
5 large eggs
1/3 cup milk
2 teaspoons pure vanilla extract
4 tablespoons butter
1/2 cup maple syrup, warmed

Spread the pb on 4 bread slices and the jelly on the other 4 slices, and combine to make sammies
In a wide, medium bowl, whisk together eggs, milk and vanilla
In a large nonstick skillet, heat 2 tablespoons butter over medium heat, when teh butter is almost melted, dunk two of the sammies into the french toast batter and let the excess drip off. Place in the pan and cook until golden brown, 3-4 mins for each side. Repeat with the remaining 2 tablespoons butter and 2 sammies. Let cool slightly and cut into sticks; serve with warm syrup.

Rating: B-
They were so so. I think I got way to excited for them and expected them to be amazing. I love PB&J, but I'm not a huge fan of french toast, so that may have been the problem. I also didn't have grape jelly, and used another kind, so that could have been it too.

Wednesday, April 14, 2010

Doubled Tomato Bruschetta

Source: Allrecipies
6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Rating: B+
Pretty tasty for bruschetta, and I loved how the bread wasn't hard. Purchased at Jimmy John's for 50cents

Butternut Squash Soup

Source: Allrecipies

6 tablespoons of chopped onions
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Rating: A-
Delicious, but prob not the healthiest. I recommend buying already chopped squash in the frozen section. As it took me forever to cut.

Monday, November 30, 2009

Honey Baked Ham

Source: Otis
Whole Cloves
Brown Sugar
Cherries from jar
Pineapple Rings
2 jugs of Apple Juice
Toothpicks (not colored)

Inject either maple syrup/honey into the ham. Then slice in the top of the ham about 1/4 inch deep going diagonally both directions about 1 1/2 inches apart so to make sort of a diamond pattern all over the top of the ham. Where the “x” are press a whole clove down into each center. Drizzle honey or maple syrup on top, I also fill the bottom of the pan with about 2” of apple juice, cover with aluminum foil and bake as directed.

About 1 hour before ham is done, uncover and base w/ apple juice, sprinkle with brown sugar (sparingly). Using tooth picks, place cherries (from a jar) on top of ham. Place pineapple rings around the cherries and bake uncovered the remaining time. Bake uncovered for the last hour. Watch carefully so no parts of the fruit burn. Ham is actually one of the easiest things to bake EVER! It doesn’t get dry and it goes with ANY flavoring. So you can use coke, any type of fruit juice, really whatever the you want!

Rating: A
Everyone loved it

Mummy Face Pizzas

Source: Kraft Foods
1 plain bagel, cut in half
2 T pizza sauce
2 sticks string cheese
4 slices black olives

Heat oven to 400F. Spread bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for eyes. Place on baking sheet. Bake 10 mins or until bagels are crisp and cheese is melted.

Rating: B+
Super easy and fun for kids.

Sunday, November 15, 2009

Spiced Pumpkin Seeds

1 1/2 Tbs margarine, melted
1/2 tsp salt
1/8 tsp garlic salt
2 tsp Worcestershire sauce
2 cups raw whole pumpkin seeds

Preheat oven to 275 degrees. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.

Rating: B+