Monday, August 3, 2015

Skillet Cake


Ingredients for Skillet Cake:
  • 1 Box of cake mix of your choosing. We used Devils Food Cake.
  • One can of frosting of your choice. We chose chocolate.
  • 1/2 cup of pecans cut up into pieces.
Directions for Skillet Cake:
Mix your cake batter according to box directions, spray Pam or use butter to grease the skillet. We use a 10 inch cast iron skillet. Pre heat oven according to box directions. Pour mixed batter into skillet and bake according to box directions.
While cake is baking you can put your frosting into a bowl and add Pecans. Stir in Pecans. Set aside until the cake is ot of the oven and cooled off some. We left out a few to garnish the top with!
Add your frosting and scatter the Pecans over the top! Now my favorite part! Go get you some Ice Cream out and put 2-3 big scoops on your Cake and enjoy, enjoy, enjoy!

  • ice cream (for serving)
  • caramel sauce (for serving)
  • whipped cream (for serving) 

Source - Backroads Living

Monday, July 13, 2015

Homemade Bagels

This past weekend I attempted to make homemade bagels. I have to say, for my first try, they taste great! I was expecting them to be a lot harder to make. I stuck with plain to make sure the actual bagel tasted good before I ventured off and started messing with flavors and toppings. But, next time I will definitely be experimenting with cinnamon raisin! Anyway, here is the recipe!


Ingredients:

For the Bagels:

1 1/4 c. Water
4 1/2 c. Bread Flour
3 TBS White Sugar
1 tsp Salt
2 TBS Vegetable Oil
1 TBS Instant Yeast
4 Quarts Water
1 c. Honey (optional)

For the Toppings:

2 TBS Poppy Seeds (optional)
2 TBS Sesame Seeds (optional)
1 TBS Coarse Salt (optional)
2 TBS Dried Onion Flakes (optional)


Directions:
  1. Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  2. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  3. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  4. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  5. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  6. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
  7. Source - All Recipes

Saturday, June 27, 2015

Seven Layer Salad


Seven Layer Salad with Creamy Salsa Vinaigrette
 

Ingredients:
- For the Dressing
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt

- For the Salad
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed 
1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook) OR you could always substitute with fresh mango.
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped
 
Instructions:
To Make The Dressing
  1. Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).
To Assemble The Salad
  1. General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
  2. In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
  3. Sprinkle herbs over the cherry tomatoes.
  4. If you're not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
  5. Serve the creamy salsa vinaigrette dressing on the side.
 
 
Source - SoupAddict

Monday, June 22, 2015

S'mores Cookie Cake


This has been a hit at all of our summer parties and I'm definitely glad I got the recipe from my friend! It is the perfect way to serve s'mores to the masses and it is so simple to make!



Ingredients
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18oz)
4 1/2 cup mini marshmallows

Directions
1. Heat the oven to 375F. In a large bowl, stir together the cookie mix and graham cracker crumbs. Stir in the melted butter until a soft dough forms. Press into an ungreased 13x9-inch pan.
2. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips on. Allow to melt and spread the chocolate as evenly as possible across the cookie. Top with the marshmallows and broil in the oven for 1-2 minutes or until marshmallows are "toasted".

Tuesday, May 5, 2015

Chocolate Bomb Pudding Shots

Came across this recipe on Facebook one day and it is the PERFECT adult style pudding! I will definitely be making these a standard "dish" at our adult game nights (Cards Against Humanity, anyone?) Anyway, here's how to make them...


Ingredients:
small box of chocolate instant pudding
3/4 c Kahlua
3/4 c Coconut Rum
4oz Cool Whip (extra creamy preferred, but not required)

Directions:
Whisk Kahlua and Instant Pudding together until thick (about 1-2 minutes)

Once thickened, add rum and whisk until all lumps and clumps are gone.

Once smooth, whisk in Cool Whip.

Fill almost 3/4 of a 1oz plastic shot cup (or whatever you choose to put your shots in).

Cover and place in the freezer.

*It does take several hours to set, I usually set them overnight.
**Also, I recommend serving with spoons as it is more of a pudding consistency :)

For more great pudding shot recipes visit their Facebook page at: www.facebook.com/puddingshots1

Tuesday, February 17, 2015

Personalize Your Wardrobe

I absolutely love my Silhouette Cameo so I was super stoked when I got this email from Silhouette with a tutorial on how to personalize your wardrobe using fabric ink! It's fun. It's easy. And I can't wait to try it out!




Tools:

Instructions:
  1. Choose any design from the Silhouette Design Store (or one you already have in your collection).
  2. Line the design up in Silhouette Studio® the way you want it to appear on the shirt.
  3. Make sure to measure the shirt first to decide how big the overall design should be. 
  4. Cut the design out of stencil vinyl. Make sure to leave 1–2 inches of vinyl around the design to keep the project clean from stray fabric ink.
  5. Use the transfer paper that comes with the stencil vinyl to move the design to your shirt.
  6. Apply the fabric ink and let dry.
  7. Iron the design when it is dry to set the ink.
That's it!

Monday, February 9, 2015

Chocolate Chip Pudding Cookies

We have finally figure out somewhat of a schedule for us to function on. I really can't complain, he sleeps through the night and I usually have to wake him up to nurse - and he's only a month old! Anyway, I decided to make the family some yummy cookies since all it seems to do is snow or rain lately. I absolutely love this recipe because I'm a huge fan of soft, gooey cookies and these are absolutely delicious and super easy to make!



Ingredients
  • ¾ cup Brown Sugar
  • ¼ cup Sugar
  • ½ cup (1 stick) Unsalted Butter (softened)
  • 1 – 3.4 oz Package Instant Chocolate Pudding
  • 2 Eggs
  • 1 Additional Egg Yolk
  • 1 tsp Homemade Vanilla Extract
  • 2½ cups All Purpose Flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup 60% Cocoa Chips
  • 1 cup Milk Chocolate Chips (or if you're like me, I ran out of chocolate chips but we have an overabundance of Hershey Kisses from the holidays, so I spent 20 mins cutting up Kisses - hahaha)
Instructions
  1. Cream butter and sugars together until smooth.
  2. Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
  3. In a separate bowl, combine flour, baking soda, and salt.
  4. Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
  5. Fold in chocolate chips.
  6. Mold into a giant ball and wrap tightly in plastic wrap.
  7. Chill for at least two hours.
  8. Scoop 1½ tablespoon sized scoops onto a nonstick baking sheet about two inches apart. I use this kind of scoop.
  9. Bake at 350 F for 10-13 minutes