Smashed Bugs (Pretzel Turtles)

I saw this recipe a few years ago called Smashed Bugs.  It's really yummy and the kids LOVE it!

Smashed Bugs (Pretzel Turtles)
Pretzels
Rolos or Caramel Kisses*
Pecan halves
Semi-sweet chocolate, melted

Spread pretzels in a single layer onto a cookie sheet.

Top each pretzel with one unwrapped Rolo or Caramel Kiss.

Bake in oven at 350 degrees F for about 3 minutes, just enough for the chocolate to begin melting.

Press one pecan half into the melting chocolate, press down..."smash the bug"...

Drizzle melted chocolate over them and cool completely.

Once they've cooled, they should pop right off of the pan. 

Store in an air tight container.

YUM!

TIP:  You can use the normal shaped pretzels for this, but I prefer the square ones.  Just because I'm weird like that.

*This was the first time I used Caramel Kisses.  I saw it on another blog and wanted to see how they turned out.  I think they were a little too messy and most of the caramel oozed out once they were "smashed".  I think next time I'll just stick with the Rolos for this recipe.

Pumpkin Chocolate Caramel Pecan Cake

This is something I sort of came up with while at work.  We had some pumpkin leftover from making some brownies and I decided to pour it into a cake pan and bake it.  I ended up with two pumpkin layers and one chocolate layer in the freezer.  I decided to stack them with a faux whipped cream in between the layers, sprinkled with pecans and drizzled with homemade caramel sauce.  It was a huge hit and they sold them for $38 a piece. 

Here's the easy version:

Pumpkin Chocolate Caramel Pecan Cake
1 box yellow cake mix
15 oz can pumpkin puree
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 box chocolate cake mix
2-8 oz tubs of Cool Whip, thawed
caramel ice cream syrup
chopped pecans

Prepare pumpkin cake first:  mix yellow cake mix, pumpkin, milk, oil, eggs and spices together in a bowl.  Pour into two prepared cake pans.  Bake at 350 degrees F for 30 minutes or until toothpicks tests done.  Cool enough to handle and remove from pans.  Wrap cakes in plastic wrap and get them into the refrigerator.

Prepare chocolate cake according to box directions.  Pour into prepared cake pans and bake according to box directions.  Cool enough to handle and remove from pans.  Wrap in plastic wrap and get them into the refrigerator.  You'll only be using one layer.  Keep the other layer for another dessert.

When cakes are completely cold (you can even pop them into the freezer once they've chilled), you can start assembling them.

Place a pumpkin layer onto our serving plate or cake pedestal.  Spread Cool Whip over the layer, drizzle with caramel and sprinkle with pecans.  Stack chocolate layer next.  Repeat with Cool Whip, caramel and pecans.  Top with last pumpkin layer, spread with more Cool Whip, drizzle more caramel and sprinkle with pecans.  Keep chilled in the fridge until ready to serve.

It's a very pretty cake.

YUM!

TIP:  You can use a boxed cookie dough if you want.  Make sure you add 1-1/2 teaspoon baking powder.  I actually used the Krusteaz Snickerdoodle one for this picture.  I did not use the cinnamon and sugar pouch, just the powdered cookie mix. (I have a bunch of boxes I got for free at Kroger so I need to be creative in finding new ways to use them.)

Pumpkin Spice Granola

I love all things pumpkin.  This is one recipe I tried during the fall of the year and we loved it.

Pumpkin Spice Granola
3-1/2 cups old-fashioned oatmeal
2-1/2 cups rice cereal (like Rice Krispies)
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup dried cranberries

Preheat oven to 350 degrees F.  Line a baking sheet with tin foil.
In a large bowl, combine oatmeal and rice cereal.  In another bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup and vanilla.  Whisk until very smooth.  Combine the wet ingredients with the oatmeal and rice cereal, stir to coat evenly.  Spread onto prepared baking sheet.   Bake for 30 minutes, tossing and turning with a spatula every 10 minutes.  Sprinkle the chopped pecans over the top and bake another 15 minutes.  Remove from oven and sprinkle the dried cranberries over the top, tossing and turning to distribute evenly.  Allow to cool completely.  You may need to stir the mixture every so often to make sure it dries out enough.  Once the granola has cooled completely, you can store it in an air tight container in the the pantry. 

We eat this in yogurt parfaits, served with milk in place of boxed cereal and straight up as a snack.

YUM!

Pimiento Cheese Spread

I never really liked pimiento cheese sandwiches while growing up.  I think it was because of my aversion to red peppers.  I've since gotten over that dislike and really love bell peppers now.  Funny how your taste buds change over time.  I'm still pretty picky and only prefer homemade pimiento cheese.  Technically I guess this isn't pimiento since it has red bell peppers, but you get the idea!  Here's how I make it:

Pimiento Cheese Spread
2 cups shredded cheddar cheese (8 oz block)
1/2-3/4 cup mayonnaise (just depends on how creamy you like it)
1 jarred roasted red pepper, diced
dash of black pepper

Mix everything together and spread onto some bread and enjoy.  Try it grilled with bacon, OH MY!

This is also good for dipping vegetables, celery sticks and carrot sticks.

YUM!

Squash Casserole

There are a lot of variations of squash casserole.  This is how we make it...

Squash Casserole
1 onion, finely diced
1 Tablespoon oil or butter
4 cups yellow squash or zucchini, sliced into half-moon shapes
1/2 teaspoon salt
pinch of black pepper
1/4 teaspoon dried basil
1/2 teaspoon garlic powder
- or - use the prepared squash in the freezer
1-1/2 cup Ritz crackers, crushed and divided
1-1/2 cup sharp cheddar cheese, shredded and divided
2 eggs
1 cup evaporated milk
1/2 teaspoon salt

If you are not using the frozen squash, prepare a skillet over medium heat and add oil.  Saute onion, squash or zucchini, salt, pepper, basil and garlic powder for 5-10 minutes.  Remove from heat and allow to cool for 10 minutes.  Drain any liquid and pour mixture into a large bowl.  Add 1 cup Ritz crackers and 1/2 cup cheddar cheese, stir to combine then pour into buttered 8x8 casserole dish.  Beat eggs, evaporated milk and salt in separate bowl and pour over the squash mixture.  Top with remaining 1 cup cheddar cheese and bake at 350 degrees for 25-30 minutes.

Yummy!

Bean and Pasta Soup

I'm always on the lookout for a yummy soup recipe.  This is a great one to make on a cold day.  It warms up the house and it warms up your tummy.  I serve this with grilled cheese sandwiches.  Hunter likes to eat the pasta out of the soup, so I put a little extra in for him.

Bean and Pasta Soup
2 cups Great Northern beans, prepared*
4 Tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, minced
14 oz can chopped tomatoes
1 tsp dried oregano
1 tsp tomato paste
3-1/2 cups water
1 cup small shaped pasta (like fusilli or conchigliette)
1/2 cup sun-dried tomatoes, drained and thinly sliced**
1 Tbsp chopped cilantro or flat leaf parsley
2 Tbsp grated Parmesan cheese
salt and pepper

In a Dutch oven or large pot, heat oil over medium heat.  Add chopped onions and garlic, saute for 5-10 minutes until golden and soft. 

Add in the chopped tomatoes,oregano, tomato paste, prepared beans and water.  Bring to a boil. 

Add Pasta and sun-dried tomatoes, lower heat to simmer and cook for 10 minutes. 

 Adjust seasonings of salt and pepper.  Serve with parsley or cilantro and sprinkling of Parmesan cheese. 

*Prepared beans are precooked and frozen for future meals, or the canned variety at the grocery store.  If you are using dried beans, soak them overnight.  Drain and rinse them and set aside.  Proceed with the above directions through adding water.  Add the beans and cook for an hour.  Then proceed with directions by adding pasta...

**I used dried sun-dried tomatoes, ones not in water or oil.  I added these to hot water and allowed them to plump up for about 5 minutes while I waited on the onions and garlic to saute.  Then drained them and chopped them up.

YUM!

Granny's Oven Roasted Turkey

When Daddy and I first got married, Granny showed me how to roast a turkey in the oven.  This makes the turkey flavorful and juicy, every single time.

Granny's Oven Roasted Turkey
1 turkey, thawed if frozen
2 sticks butter
salt
pepper
vegetable oil

Preheat the oven to 425 degrees F.  Check the inside of your turkey and remove the giblet and neck packets.  Rinse the turkey and dry him with paper towels. (I'm referring to the turkey as a "him" because they are usually Tom turkeys, but my Granny always said to buy a hen turkey if you can find one.) Place him into a large enough baking dish.  Loosen the skin on each side of the breasts and shove a whole stick of butter under the skin on each breast.  Rub vegetable oil all over the skin (including the legs and wings).  Sprinkle with salt and pepper.  Bake the turkey at 425 degrees F for 15 minutes.  Lower the temperature to 325 degrees F, cover with a tent of tin foil and bake for 3-4 hours (depending on the weight of the bird).  Check the temperature on the thigh to read 180 degrees F without touching the bone.

He comes out perfect every time!

YUM!

Chimichurri Burrito Casserole

This is an easy and delicious Tex-Mex dish we all LOVE! 

Chimichurri Burrito Casserole
1-1/2 cup water
8 oz can tomato sauce
1 packet Lawry's Chimichurri Burrito Casserole (found at Walmart)
1 pound ground beef
2 cup black beans or 15 oz can, drained and rinsed
8 flour tortillas (8" size)
1-1/2 cup shredded cheddar or jack cheese

Preheat oven to 350 degrees F.  Mix water, tomato sauce and seasoning packet in a bowl, mix well.
Brown meat in skillet, drain fat and rinse.  Stir in 1 cup tomato sauce mixture and black beans.  Spoon about 1/2 cup beef and bean mixture into flour tortilla, roll up and place seam-side down in 9x13 casserole dish. Pour the remaining tomato sauce mixture over the rolled up burritos.  Sprinkle with cheese and bake at 350 degrees F for 15 minutes until heated through and cheese has melted. 

I served this with lettuce, black olives, avocado, sour cream and sliced jalapenos (for me).  Next time I think I'll heat up some corn or even some Mexican Rice and Beans, but it was very filling and we all really enjoyed it.

YUM!

"Buttery" Mashed Potatoes

I prefer butter to margarine in most everything, except mashed potatoes.  I can never seem to get the buttery flavor to shine through the potato goodness.  But using margarine gives them the perfect fluffy texture along with that buttery flavor I love so much.  Here's what you do:

"Buttery" Mashed Potatoes
4-5 potatoes, washed, peeled and cubed
1 teaspoon salt
pinch of pepper
1/2 cup margarine or 1 stick

Add potatoes to a pot of cold water, bring to a boil and simmer for 15 minutes.  The potato chunks should be soft.

Drain the potato chunks and put back into the pot.  Add salt, pepper and margarine and mash to your heart's content.

Daddy prefers his a mashed potatoes with a little texture, so I don't whip them with a beater, but you could if you wanted.  I use a potato masher and mash and swirl until it looks combined enough and there are little tiny bits of potatoes running through the mashed ones.

I do not add milk, just straight up potato-y goodness!

*TIP:  Use one potato per person.  If you are planning a large gathering, count the people and then count your taters.  This is a pretty good guesstimate so you don't run out of potatoes.

YUM!

Lemon Poppyseed Muffins

Lemon poppyseed muffins are so yummy!  Sometimes I can pick up a box from the grocery store for pennies, but when they don't have them on sale and we're craving them, this is the recipe I use.



Lemon Poppy Seed Muffins
1-3/4 cup all purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest from one lemon
1 Tablespoon poppyseeds
1-1/4 cup buttermilk (or make your own)
1 egg
2 Tablespoons melted butter

In mixing bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest and poppyseeds.

Mix together.

In another bowl, combine buttermilk, egg and melted butter.  Pour wet ingredients into dry ones and mix well.

Scoop into muffin liners and

bake at 400 degrees for 15-20 minutes until golden brown.

In the meantime, make the glaze:

1 cup powdered sugar
1 Tablespoon lemon juice
1 teaspoon corn syrup

Mix everything together in a small bowl until smooth.

Dip the tops of the muffins into the glaze and set aside until they are cool.

YUM!

Crackle Cookies

This is an easy recipe to use cake mixes.  Chocolate, Lemon, Red Velvet, Strawberry, pretty much any flavored cake mix you buy at the store.  The vanilla ones aren't that great, so don't waste your time with those.  And they don't look nearly as pretty as the others!

 Crackle Cookies
1 box cake mix
2 eggs
1/2 cup softened butter
1 Tablespoon water
1 cup powdered sugar

Mix everything together by hand (it will burn out your mixer because the batter is so thick).  Place the bowl into the freezer for about 15-20 minutes until very chilled.  Scoop out balls of batter and roll into powdered sugar.  Place on a cookie sheet sprayed with non-stick cooking spray and bake for 15-20 minutes at 350 degrees F.  The cookies will be soft when coming out of the oven, but allow them to set up for about 5 minutes before removing them to a cooling rack.

Enjoy!

Chow-Chow

This was my first attempt at Chow-Chow.  These turned out really nice with a crunchy texture and slightly sweet and spicy aftertaste.  I decided to make this using up some end of the season green tomatoes and jalapeno peppers and a bargain cabbage at the grocery store.  Granny has a recipe from her Grandmother and I'd love to get it and share it with you.  Maybe next summer when we have more green tomatoes...

Chow-Chow
4 cups green tomatoes, finely diced
3 cups cabbage, finely diced
1 red jalapeno pepper, finely diced
1 green jalapeno pepper, finely diced
salt
1 cup apple cider vinegar
1 cup water
1-1/2 teaspoons mustard seeds
1-1/2 teaspoons ground tumeric
1 cup sugar

Place tomatoes, cabbage and peppers into a large glass bowl.  Generously sprinkle with salt (probably about 2-3 Tablespoons), stir and cover and let sit overnight on the counter.  The next day, drain off all the water accumulated in the bottom of the bowl and rinse the vegetables in a colander to remove most of the salt.

In a large pot, heat  vinegar, water, mustard seeds, tumeric and sugar over medium heat, add rinsed and drained vegetables.  Bring to a boil, reduce heat, cover and simmer for 15 minutes.

Pour into sterilized jars and keep in the fridge.  Serve with Soup Beans and Cornbread.

YUM!

Peanut Butter, Jelly and Banana Roll-Ups

This is an easy lunch and snack for on the go.  You and Hunter love them!

Peanut Butter, Jelly and Banana Roll-Ups
tortillas
peanut butter
jelly
sliced bananas

Spread peanut butter on the lower portion of the tortilla.

Squirt a little bit of jelly over the peanut butter.

Place sliced bananas along the top of the jelly and peanut butter.

Roll up the tortilla.  When you get to the end, swipe a bit of peanut butter on the edge so it will stick and not flap open.

YUM!

Garbanzo and Chorizo Soup

This is a yummy fall/winter soup using seasonal vegetables.  Daddy didn't like this, but the rest of us loved it.  

Here's what you do:

Garbanzo Bean and Chorizo Soup
2 cups garbanzo beans (chick peas), thaw if frozen; if using canned, drain and rinse

8 oz Mexican chorizo

1 onion, finely diced

1 carrot, finely diced

2 garlic cloves, minced

14 oz can diced tomatoes

5 cups water

1-1/2 teaspoons tomato chicken flavored boullion

1 large bay leaf or 2 small ones

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1-1/2 cup diced butternut squash or pumpkin

1 large potato, peeled and diced

1/2 cup thinly sliced (julienned) collards, turnips, kale (whatever you get a good price for)

Heat Dutch oven over medium heat.  Squeeze chorizo from the casings into hot pot.  Stir frequently rendering as much fat as possible.  Remove from pot onto paper towel.  Pour off the excess oil from pot.

Add onion, carrot and garlic.  Saute 5-6 minutes.

Add garbanzo beans, tomatoes, water, boullion, dried herbs and chorizo.  Bring to a boil, reduce to simmer.  Cover and cook for 30 minutes.  

Add squash and potato, cover and continue cooking another 15 minutes.  Season with salt and pepper. 

Add collards and continue cooking another 15 minutes uncovered.  Taste and adjust the seasonings.  Ladle up and enjoy!  

This is such a comforting soup.  

YUM!

Linked to:

Finding Joy in My Kitchen - Soup Countdown 2010

8 servings (1-1/2 cups)

328 Calories, 10.1 gr fat, 47.4 gr carbs, 8.7 gr fiber, 12.1 gr protein

(without the chorizo, add 2 Tbsp paprika, pinch of red pepper flakes, 1 tsp ground cumin = 210 calories, 1 gr fat, 45.3 gr carbs, 8 gr fiber, 6.7 gr protein)

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup
1-1/2 cup black beans (drain and rinse if using canned)
1 Tbsp oil
1 onion finely chopped
4 garlic cloves, minced
1 celery stalk, thinly sliced
1 carrot, thinly sliced into coins
1 jalapeno, seeded and finely chopped
2 tsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground cumin
4 cups chicken stock or vegetable stock
1 bay leaf
14 oz can diced tomatoes in juice
1 cup pumpkin, peeled and diced (used butternut squash - couldn't get the pumpkin cut!)
salt and pepper
fresh cilantro
cubed avocado

1.  Soak dried black beans overnight.  Drain and add beans to a large Dutch oven and cover with 2 inches of cold water.  Bring to a boil for 10 minutes, drain and rinse.
2.  Heat the oil in the Dutch oven over medium heat.  Add the onions and cook covered for 3-4 minutes until they are just soft, stirring occasionally.  Add the garlic, celery and carrot and continue cooking for 2 minutes.
3.  Add the water, drained beans, tomato paste, thyme, oregano, cumin and bay leaf.  When the mixture begins to bubble, reduce the heat to low, cover and simmer gently for 1 hour, stirring occasionally.
4.  Stir in the tomatoes, pumpkin and simmer for another hour until the pumpkin and beans are tender.
5.  Taste and season the soup with salt and pepper.  Ladle into bowls and garnish with cilantro and cubed avocado and serve.

Yum!

1983 Classic Nachos

Back in the day (I'm referring to the early 1980's...), Nana and her friends would gather and make sheet pans full of Bean Nachos.  Yes, sheet pans or cookie sheets.  She didn't microwave them on a plate.  They were so good and the chips were so crispy.


1983 Classic Nachos
Round Tortilla Chips
Refried Beans
Shredded Cheddar Cheese
Sliced Pickled Jalapeno Peppers

Preheat oven to 375 degrees F.

Place the round tortilla chips on a cookie sheet or sheet pan.  Make sure they don't overlap.

Spread a little beans onto eat chip.

Sprinkle the tops with shredded cheddar cheese.

Bake in the oven for 5-10 minutes or until melted.

Eat hot out of the oven with jalapenos.

SO GOOD!  So many good memories!

Yum!

Chocolate Buttercream

Chocolate Buttercream
1-1/2 cup butter, softened
8 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted
1/4-1/2 cup heavy whipping cream
2 teaspoons vanilla extract

Cream the butter in mixer.  Add sifted powdered sugar and cocoa.  Add heavy whipping cream and vanilla.  Beat until well mixed and fluffy. 

YUM!

Deviled Eggs

I love Deviled Eggs.  I'm not really sure how they got their name, but this is what we've always called them.  Every gathering we ever went to growing up, had Deviled Eggs on the table.  Only problem about them, you can never eat just one.  And of course, etiquette mandated we only take one on the first time through the line.  When we'd go back for the second one, they were all gone!  That's how good they were.  Here's how we make them:

Deviled Eggs
12 hard-boiled eggs, shelled
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon sweet pickle relish
1 Tablespoon sugar
salt
pepper
paprika

Halve the prepared eggs and remove the yolk into a bowl.  Place the egg white portion onto a paper towel lined plate.

Mash the yolks with mayonnaise, mustard, pickle relish, sugar, pinch of salt and pepper.  Mix until very creamy, but not runny.

Place into a large plastic storage baggie.  Clip the corner and squirt into the eggs whites.

Sprinkle the tops with paprika.

Try to eat only one, I dare you!

Yum!