Saturday, July 23, 2016

Milky Way Rice Krispie Treats

I put these together  when my cousin Kelly and her son came.  They are rich and VERY good.
Milky Way Rice Krispie Treats

1 (14-16 oz.) bag mini marshmallows
6 Tbsp. butter
1 tsp. vanilla extract, optional
5-6 C. Rice Krispie Cereal  Beth used the patriotic Rice Krispies
14 oz. caramels (about 45 little caramel squares)
1 (14 oz.) can sweetened condensed milk
6 Tbsp. butter
2 C. Chocolate chips

1. Grease a 9 X13 inch pan and set aside.

2. In a large microwave proof bowl (or in a large pot on the stove) melt marshmallows and butter together and stir until smooth. Add vanilla extract and stir again.

3. Add in Rice Krispie Cereal and gently fold until combined.

4. Dump into prepared pan and use a buttered spatula (or hand) to press the treats down flat.

5. In a small sauce pan, melt caramels, sweetened condensed milk and butter together over medium heat. Stir occasionally and until smooth.

6. Pour over rice krispies and let set, about 10 minutes or you can pop in the fridge to speed up the process.

7. Melt chocolate over the stove or in a microwave (you can add a little butter or oil if you want it the be thinner) and then pour over caramel layer and use a spatula to spread out.

8. Let set and cut with a warm knife.


Friday, July 22, 2016

Vanilla Ice Cream-Paula Deen

I put this together and we made this at our family reunion last weekend. It DID taste like Blue Bell! I made a recipe and a half since I had a 6 qt freezer.  I only used 1 can of sweetened condensed milk.
Vanilla Ice Cream-Paula Deen

4 eggs
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

Thursday, July 21, 2016

Smothered Salisbury Steak Meatballs

I made this one night for a quick meal for Kathleen and me.  I really liked it!  Serve over mashed potatoes or just eat in a bowl!
Smothered Salisbury Steak Meatballs
  • 1.5 pounds ground chuck Beth used 1 pound
  • salt
  • pepper
  • garlic powder
  • Worcestershire sauce, about 5 tablespoons or more to taste
  • 1 large onion, sliced into half rounds
  • 2 tablespoons all purpose flour
  • 1 packet brown gravy mix
  • 1⅓ cups cold water
Heat a skillet over medium high heat. Break the ground chuck into large chunks. Press it together firmly to help it hold it's shape making large meatballs. You can make them round, but I tend to leave mine in rounded rectangles. Season the meat liberally with salt, pepper, & garlic powder.
Place the meat in the center of the hot skillet. Spread the sliced onions around the outside perimeter of the skillet, & season with salt & pepper. Drizzle about 3 tablespoons of Worcestershire sauce over the meat & onions. Sear the meat on each side, only turning to brown another side. Push the meat & onions to one side of the skillet, tilting the skillet so that the pan drippings collect on the opposite side. Whisk in the flour, & cook for 1-2 minutes.
In a small bowl, mix together the brown gravy mix with the water & remaining 2 tablespoons Worcestershire sauce. Pour the mixture into the skillet & stir it into the meat and onion mixture. Cover & cook on low heat for 15 minutes, or until the meat is cooked through.

Wednesday, July 20, 2016

Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

Kathleen made these the other night to go with our dinner.  She didn't make the sauce and used Ranch dressing from the fridge.  We liked them, but liked the deep fried better! :-)
Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

  • 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic
  • 1/2 cup of Panko crumbs
  • 1/4 cup of cornmeal We didn't use
  • 1/4 cup of flour
  • 1/4 tsp of smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 cup dried parsley
  • 1/8th tsp kosher salt
  • 1 large egg
  • 1 large egg white
  • olive oil spray (about 1 tsp)
For the Ranch Dip:
  • 1/4 cup fat free sour cream
  • 1/4 cup fat free Greek yogurt
  • 1 tbsp light mayo
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp chopped fresh chives 1/4 tsp salt
  • freshly ground pepper to taste 
  • 1 tsp white balsamic vinegar 
  • 1/3 cup 1% low fat buttermilk

Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
Place pickles to drain on paper towels.
Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.  
Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs. 
Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.

Tuesday, July 19, 2016

S'mores Popcorn Munch

We headed to Kansas last weekend for a family reunion. I made this for a snack to take with in the car and once we got to the hotel. Very easy and very yummy! The best part was that I had all the ingredients on hand!

S’mores Popcorn Munch

8 cups popped popcorn
2 cups miniature marshmallows
1 1/2 cups chocolate candy bar chunks (about 16 snack size Hershey bars)
2 cups Golden Grahams cereal
12 oz. white melting chocolate
blue gel food coloring
1/4 cups colored sprinkles

In a large bowl, combine the popcorn, marshmallows, candy bar chunks, and cereal. In a microwave safe bowl, place the white melting chocolate. Heat and stir every 30 seconds until melted. Remove 1/4 cup melting chocolate and set aside. Pour 1 1/4 cup melting chocolate over the popcorn. Toss until everything is coated. Pour out onto a wax paper lined baking sheet. Refrigerate about 5 minutes. Break into chunks.

In a bowl, combine the leftover 1/4 cup melted chocolate and tint with the blue food coloring, until it is the color you want. Place the blue chocolate into a plastic baggie and cut off the tip. Drizzle over the popcorn and sprinkle with colored sprinkles. Store in a sealed container.

Monday, July 18, 2016

Cocoa Cinnamon Roasted Almonds

I made these for a snack to hopefully cure my need for chocolate.  They are good, but since I used Splenda, I may add a bit more next time
Cocoa Cinnamon Roasted Almonds

2 cups raw almonds, whole
2 tbsp coconut oil Beth used butter
1 tsp cinnamon
½ tsp sea salt
2 tbsp sweetener of choice, divided Beth used Splenda
1 tbsp cocoa powder

1. Preheat oven to 375 F, and line a baking sheet with foil or parchment paper.

2. Place almonds on sheet and bake for 6 to 8 minutes until just lightly toasted. Remove from oven to cool.

3. In a large frying pan over medium heat, melt 2 tbsp coconut oil or butter. Add to coconut oil: 1 tsp cinnamon, ½ tsp sea salt, and 1 tbsp granular sweetener. Melt and stir together until combined and sweetener is melted into oil. Turn off heat.

4. Add toasted almonds to the frying pan and stir to coat with cinnamon mixture.

5. Once almonds are coated, return them to the lined baking sheet.

6. Sprinkle almonds with the other 1 tbsp sweetener.

7. With sifter or fine mesh strainer, sift cocoa powder over all the almonds.

8. Let almonds cool, then serve.

Sunday, July 17, 2016

Broccoli, Ham and Cheese Egg Muffin Cups

I made these to have on hand for a quick breakfast.  The only downfall to this recipe is they stuck in the muffin tin and I used this goop and things are NOT supposed to stick.  I very much liked these.
Broccoli, Ham and Cheese Egg Muffin Cups

1½ cups chopped cooked broccoli
1 cup diced ham
1 cup shredded cheddar cheese Beth used mozzarella
12 eggs
1 teaspoon dry mustard
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.

2. Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.

3. Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.

4. Divide the egg mixture evenly between the muffin cups. You'll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.

5. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.