Cinnamon Chips

I had some left over corn tortillas that needed to be used, so what better way to use them up than to make some chips? I decided to make some cinnamon chips for the boys to snack on today. Let me just say....yum!


What you need:
10 tortillas (flour or corn)
Butter cooking spray
Cinnamon sugar mixture

What to do:
Cut your tortillas into 8ths and spread them out on a baking sheet. Do not overlap. Spray them with cooking spray, sprinkle with cinnamon and sugar mixture and then lightly spray again with cooking spray. Bake for 10 minutes in an oven preheated to 350 degrees. After baking let cool completely for 15 minutes. Repeat steps for remaining tortillas.

Enjoy!

Cinnamon Chips

Mint Chocolate Chip Cookies

Earlier this week I baked these cookies for a cookie swap I was invited to by a large group of woman from my husband's company.  It was my very first cookie swap and it was SO MUCH FUN!  We had a wonderful white chicken chili prepared by the host and had a fabulous time eating cookies and chatting.  To top it off at the end of the night we filled our bags full of each others cookies to bring home and I can't wait to get my copy of all the recipes that the host is in the process of compiling.  For the swap I decided to try a new cookie.  This one caught my eye because it was minty and green, a perfect cookie for a Christmas get together.  These cookies were so moist, minty and chocolatey, I have decided to make them for my neighbors and am including the recipe in with my Christmas cards!

PRINTABLE VERSION
The Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 teaspoon mint extract
1 egg
1 cup semisweet chocolate chunks
1/2 cup butter or margarine, softened
8 drops green food coloring
1 cup creme de menthe baking chips

Directions:
1.  Heat oven to 350 degrees F.  In a large bowl, stir cookie mix, butter, extract, food color, and egg until soft dough forms.  Stir in creme de menthe baking chips and chocolate chunks.
2.  Using a small cookie scoop drop dough 2 inches apart on an ungreased cookie sheet.
3.  Bake 8-10 minutes or until set.  Cool 3 minutes; remove from cookie sheet to wire rack.
4.  Store tightly covered at room temperature.

Makes 36 cookies  

Mint Chocolate Chip Cookies

Wassail

Thanksgiving Day we made our first Wassail of the holiday season.  It is a delicious tradition in our house and the kids always look forward to it.  This year our 11 year old Collin prepared the Thanksgiving wassail and he did a terrific job.  It tasted just as wonderful as ever, maybe even a little bit sweeter, being made by such a sweet guy! :)

PRINTABLE VERSION
Ingredients:
1 gallon Apple Cider
1 tsp Whole Cloves
1 tsp Whole All spice
2 3" cinnamon sticks
2/3 cup sugar
orange studded with whole cloves

Mix all the ingredients together in a large pot or slow cooker (I prefer the slow cooker that way I can keep it on low and we can enjoy the hot cider throughout the day).  Bring to a boil. (In a slow cooker turn on high and in about an hour should be good and hot).  Reduce heat and let simmer.

Wassail

Thanksgiving ~ The Menu

I can't believe tomorrow is Thanksgiving!  And I have yet to prep or bake anything!  Actually, now that I am sitting down and thinking about it, did my husband transfer the turkey to the refrigerator from the freezer earlier this week? (we have a fridge in the garage that I don't regularly look in) Hang on, now I've got to go check... He did, but it is frozen solid!! Now what?  Okay, I will deal with this in a minute.  I have had major epigastric and back pain since Sunday, which worsens when I eat, so I am guessing gallbladder.  I have an ultrasound scheduled for Tuesday, which won't get here soon enough.  For now, very bland diet and a lot of praying that it goes away.  My plan for today is not to eat at all so that I feel like at least baking my pies.  The husband can do the rest.  Wish us luck!

This year our menu is pretty basic.  #1. I'm not feeling great.  #2. It's just us.  Since we just moved to Wyoming we don't even want to think about driving the long distance to KY and don't really feel like forking out several grand for all six of us to fly, so we are staying put, but desperately missing our friends and family.

So, on to the menu:
Turkey. The husband is in charge of this and that poor bird is going to be insanely buttered and injected.  Poor guy...but I'm sure he will taste amazing!
Dressing.  I am using a new recipe this year from Paula Dean.  We shall see!
Green Bean Casserole.  A classic.  The one I learned to make at a young age thanks to my Aunt Sheila.
Mac and Cheese w/a cracker topping.  A must in our house.  Note to self: Get the recipe from my mother-in-law.
Whipped sweet potatoes with a toasted marshmallow topping.  Yum!
Homemade cranberry sauce.  Not out of a can this year folks.  I'm making the real deal!
Homemade yeast rolls.  My husband's cousin Amy just gave me the recipe this week.  They look amazing and I can't wait to try these!

Now, on to the desserts!
Pumpkin Pie ~ I am using a recipe from King Arthur Flour.

photo courtesy of kingarthurflour.com

Apple Upside-Down Cake ~ Recipe also from King Arthur Flour.

photo courtesy of kingarthurflour.com

Crisp Coconut and Chocolate Pie ~ Recipe from Martha Stewart's Collection.

photo courtesy of styleathome.com

I hope all of you, friends, family and loyal readers, have a Ridiculously Delicious Thanksgiving.  May God Bless each and every one of you!

Happy Thanksgiving! ~ The McKnight Family

Thanksgiving ~ The Menu

Crock Pot Potato Soup

I love the fact that on the weekends I can chop up a few ingredients and throw them into a pot that will cook my dinner for me, allowing me to have a day to clean, play or even nap (yeah, right!).  The Crock-Pot, what a fabulous invention!  ....and this soup, well it was DELICIOUS!

PRINTABLE VERSION
What you need for this fabulous soup:
6 large russet potatoes, peeled and diced
1 onion, chopped
3 cloves of garlic, minced
1 quart chicken broth
1/4 cup of butter, sliced
salt and pepper to taste
bread bowls (optional)
*1 cup heavy whipping cream
*1 cup shredded cheddar cheese

*wait to add these ingredients AFTER soup has finished cooking

Optional Toppings: shredded cheese, sour cream, bacon, chives

Making it:
1.  Wash, peel and cut up your potatoes and onion and put in your crock pot.
2.  Mince your garlic and add to the pot.
3.  Add broth, butter, salt and pepper to pot.
4.  Stir.
5.  Cook on high for 4 hours or low for 8 hours.
6.  After mixture has finished cooking, mash potatoes with potato masher.  (Soup will be lumpy)
7.  Add whipping cream and cheddar cheese and stir until blended.
8.  Place in bread bowl, if desired, and top with your favorite toppings!

Crock Pot Potato Soup

Chicken Pot Pie

With winter in full force here in Wyoming, what better pie to warm up with than a good old fashion homemade Chicken Pot Pie!  My family was thrilled when they realized I had this bubbly dish of yumminess baking in the oven.  Definitely some good comfort food for these cold winter days!

PRINTABLE VERSION
What you need:
2 pie crusts (I use Pillsbury refrigerated crusts, two come in a pkg)
2 boneless skinless chicken breasts
2 small to medium Russet potatoes
2 carrots
1/2 can peas
1 can cream of chicken soup
1 stalk of celery
1/4 cups of milk
salt and pepper to taste

How to make it:
1.  Preheat oven to 425.
2.  Prepare crusts according to directions.
2.  Put chicken in a pot of boiling water and boil for about 10 minutes.  In the mean time, peel your carrots and potatoes (I leave the skin on my potatoes) and cut up, along with the stalk of celery and add to the boiling chicken.  Boil for another 5-7 minutes until veggies are slightly tender.
3.  Remove the boiling pot from heat and drain.  Remove the chicken and cut up into pieces.
4.  Mix together the chicken, carrots, potatoes, celery, peas, chicken soup, milk, salt and pepper.
5.  After mixture is combined, place in the prepared pie plate.  Place second pie crust on top and pinch edges together.
6.  Cut slits in the top of the crust.
7.  Cook for 30-40 minutes or until crust is golden brown and mixture is bubbly.

*You may want to cover your crust edges the last 15-20 minutes of baking to avoid burnt edges!

Mixture combined and placed in pie plate with bottom crust

Add top crust, pinch edges together and cut slits in top crust

 Bake, Slice and Dig In!

just a little glimpse of our town today after a whole bunch of this white stuff got dumped on us during the night!  A little winter wonderland in Wyoming this weekend!

Chicken Pot Pie

Crock Pot Apple Butter

Yes, it is AMAZING! This was my first attempt at making Apple Butter and I just felt so domesticated once I had finished it, not to mention my house smelled absolutely fantastic for the entire day!  The recipe I used was adapted from Crystal, at Money Saving Mom and not only did she share an amazing recipe, but also free printable labels for your containers.  So, don't forget to jump over there when your done and print those off!

The most time consuming part of this process was peeling and coring the apples.  Luckily my husband jumped in to core and cut the apples as I was peeling them, so this greatly sped up the process.  So, if you have an extra set of hands around, grab them and have them join in on the fun!  Plus, my philosophy is, if the recipe flops, and you had a helper, you can always put the blame on them!! Just kidding!  ;)

So here we go!

PRINTABLE VERSION
The ingredients:

• 6 pounds of large Red Delicious Apples, however any type will work.
• 3 Tablespoons vanilla extract.  
• 2 cups brown sugar
• 1 teaspoon ground cloves
• 3 teaspoons cinnamon 

Making it:
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

Crock Pot Apple Butter

Party Mix

Last night over at Mocha Mornings I blogged about the treats I made for the kids' teachers for Halloween.  The jars turned out super cute and it was such an easy project for a person, like myself, who is not that crafty.  As promised here is the recipe I used to make the party mix that I gifted. While you're here feel free to hop on over to Mocha Mornings and check out my jars! :)

PRINTABLE VERSION
You will need:
3 cups Corn Chex Mix
3 cups Rice Chex Mix
3 cups Wheat Chex Mix
1 cup Cheerios
1 cup Raisins
1 to 2 cups pretzel sticks
*2 cups candy corn (M&M's are good too)
1 cup nuts (optional)
1 stick of butter
6 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 large turkey size cooking bag

*do not bake candy. This is added after the mixture has baked and has cooled.

What to do:
Preheat oven to 250 degrees F.
1.  In the large cooking bag mix the cereals, raisins, pretzels and optional nuts; set aside.  In a small microwavable bowl, microwave the butter until melted.  Add the Worcestershire and seasonings and stir.  Pour over cereal mixture in the bag and mix until evenly coated.  (I twist the top of the bag and toss mixture until coated).
2.  After mixture is coated pour into a large un-greased roasting pan.  Place in oven and bake for 1 hour, stirring every 15 minutes.  After mix is finished removed from oven and allow to cool, about 20 minutes.
3.  After mix has cooled stir in candy corn or other candy of choice.  Store in an airtight container.

TIP:  Since I make party mix often, especially during football and basketball season, I reuse my turkey bag.  After coating the mixture and putting into the roasting pan I fold my turkey bag up and place it in the freezer to use again.  I consider my bag "seasoned" and it saves me from having to buy a new one every few weeks.

part mix added to jars for teacher's gift.

Party Mix

Sweet Cornbread

Amazing!  Thank you, The Country Cook, for sharing this recipe.  The honey that you add to this cornbread mixture gives it such a delightfully sweet taste.  This will definitely be the cornbread recipe I use from now on. This, crumbled up in my Red Bean and Cabbage soup,...curtains!  I ate until I was stuffed and still went back for more!  Try it...you'll love it!

PRINTABLE VERSION
What you need:
2 tbsp. honey
1 egg
4 tbsp. butter (melted)
1/2 cup milk
1/2 cup water
1/2 cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt

How to Make it:
Preheat your oven to 350 degrees F.  Spray an 8x8 baking dish with nonstick spray.  In a medium bowl, whisk together the honey, egg, butter, milk and water.  In a separate bowl, combine all of the dry ingredients.  Give it a gentle stir to combine.  While whisking, slowly add your dry ingredients to the wet ingredients until all are combined.  Batter may be lumpy.  Pour the mixture into the greased pan and bake for 20-25 minutes, or until toothpick comes out clean.

Mixing the wet ingredients

Mixing the dry ingredients

Pour into a greased pan and bake!

Sweet Cornbread

Tater Tot Bake

This has been one heck of the week, so what better foods to indulge in over the weekend than comfort foods?!  Am I right?
On Tuesday afternoon my iphone decided to crash.  JUST FABULOUS!  I hadn't really realized how much I depended on the thing until I no longer had my calender, camera or any contacts.  After HOURS of updating, unloading and re-loading itunes, more updates and a complete restore of my phone, it is once again in working order, minus all info that I had added after my last back-up in August.  :(  I lost so many fabulous pictures of some very delicious yummies I had cooked over the last few weeks, but just hadn't had a chance to blog.  At first I was devastated, but I guess this just just gives me an excuse to recreate the dishes again so that I can share them with all of you! 


Now to the recipe.....
PRINTABLE VERSION
Ingredients:
1 pound lean ground beef or ground pork sausage
1 small onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pkg frozen veggies, thawed
1 (32 ounce) package tater tots, thawed
1 (8oz) pkg shredded cheddar cheese
salt to taste

Directions:
Saute onion in a large skillet until soft; add beef or sausage and cook until browned. Drain set aside.
Preheat oven to 350 degrees F (175 degrees C).
Spread soup and veggies in the bottom of a 9x13 inch baking dish. Slowly add meat mixture, then top with tater tots and cheddar cheese and season with salt to taste.
Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until casserole is cooked through.

Tater Tot Bake

Jalapeño Cheese Bread

This turned out better than I expected and went great with the Crock Pot Chili and with the Crock Pot Veggie Soup two nights later.  If you aren't a fan of Jalapenos you can always eliminate those and just have a delicious cheese bread.
PRINTABLE VERSION

What you need:

3 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/2 teaspoon garlic powder

4 ounces cheddar cheese, cut into 1/2 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 Tablespoons of butter, melted

1 egg, lightly beaten

Sliced Jalapenos, couple of spoon fulls, as desired.

How to make it:

1.  Heat oven to 350.
2.  Grease a 9×5 loaf pan.
3.  In a bowl, whisk together the first 6 ingredients.
4.  Carefully stir in cheese cubes and jalapenos until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.
5.  In a different bowl, whisk together the remaining ingredients.
6.  Fold the wet mixture into the flour and cheese mixture.
7.  Stir until just combined. Do not over stir. Pour and spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Jalapeño Cheese Bread

Taste of Home Magazine subscription for $3.99!

For those of you interested, you can go to DISCOUNTMAGS.COM, enter coupon code dealseekingmom at checkout and you can get a one year subscription (8 issues) of Taste of Home for $3.99.  I got mine earlier today. Yay! It was sort of odd because I was just thinking that I needed to renew mine and then found this deal in my facebook news feed.  Let the holiday cooking begin!

So hurry up and hop on over to grab yours.  The code expires on Wednesday 10/12/2011 at 10 p.m.

Thanks, Deal seeking Mom!

Taste of Home Magazine subscription for $3.99!

Crock Pot Chili

Finally got moved into our house last week and FINALLY got our kitchen unpacked this weekend! YAY!  So, of course I cleaned up the crock pot and put her to use.  (isn't it insane how filthy your stuff looks once you unpack it).

Anyway, for my first crock pot meal this Fall I chose to do Chili.  It complemented the frost and cold weather here in Wyoming nicely.

PRINTABLE VERSION
This is what you use:
1 lb ground beef
1/2 yellow onion, finely chopped
1 1/2 tbsp. chili powder
1 tsp cumin
1/2 tbsp garlic, minced
1 (15 oz) can chili ready diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can dark red kidney beans
1 (15 oz) can chili beans
1 can water
1 tsp Worcestershire sauce
salt and pepper to taste

Optional toppings: Shredded cheese and sour cream

What you do:
In a skillet brown and crumble ground beef with onion and garlic over medium high heat until meat is completely done and onion is tender.  Drain excess grease and pour beef mixture into crock pot.  Add beans (do not rinse or drain), tomatoes, water, spices and Worcestershire sauce; mix thoroughly.  Add salt and pepper to taste.  Cover with lid and cook on low for 4-6 hours (the longer the better). Serve with optional toppings.

Crock Pot Chili

My First Butternut Squash

This weekend I bought my very first Butternut Squash. Now what? Need some yummy recipes, please!

My First Butternut Squash

7-up Biscuits

Simple.  Quick.  Melt in your Mouth.  My kind of biscuit!

I cut these with a knife because I didn't have a biscuit cutter handy, so mine aren't that pretty and were more like drop biscuits than neatly cut out biscuits.  They tasted the same, however, and went well with the Penne with Roasted Asparagus. 

PRINTABLE VERSION

the recipe:

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

7-up Biscuits

Crescent Dogs

EXHAUSTED!  The hubby has been out of town off and on for two weeks and between that and the working thing, the kid thing, the working out on my lunch break thing, soccer, football, school meetings, closing on our house (yay), and every kid of mine packing around a fundraiser kit, I think it is fair to say I feel like I am LOSING MY MIND!!  Ridiculously Delicious has been getting ridiculously ignored and so while I am finally sitting down to watch the redbox movie I rented two nights ago I am going to share a quick kid-friendly food on here that I fixed this week for my kiddos.  Hot dogs, cheese and crescent rolls...yep it was a hit!

CLICK HERE AND ORDER FROM E's SCHOOL FUNDRAISER AND SAVE ME FROM HAVING TO SPEND $50+ DOLLARS BUYING COOKIE DOUGH SO HE CAN GET A DIME SIZED BOUNCY BALL!!  (I'm being serious, btw). ;)

okay, to the dogs...

PRINTABLE VERSION
what you need:
8 beef hot dogs
4 slices of cheese cut into 6 strips
1 can of crescent rolls (8 oz)


what to do:
1.  Heat over to 375 degrees F.  Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. 
2.  Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

3.  Bake at 375°F. for 12 to 15 minutes or until golden brown.

thanks pillsbury.com for some great food.

I was feeling EXTREMELY lazy and absent-minded when I made these and didn't cut the slits in the dogs. Instead i just laid half a slice of cheese on the crescent roll and wrapped it along with the hot dog.  I don't think the kids noticed and they still tasted great. 

Crescent Dogs

PENNE WITH ROASTED ASPARAGUS

I am in LOVE with Pinterest and have a board FULL of fabulous foods to cook.  With that said, I am so over this "temporary living" situation we are in and SO ready to have my kitchen back...my cooking utensils...my pampered chef knives....*sigh.


Long story short, we moved to WY from TX in August, we are having a house built and my family of six is in a 3 bedroom company townhouse which is fullY furnished....but for a family of four.  We close on our house Sept. 30 and the movers will be arriving with our stuff Oct 1.  This gal will be getting her cook on come October, so y'all get ready!!


Now, to this incredibly tasty pasta.  Found this Penne on Pinterest and Pinned it.  Thank you Food and Wine for this delicious dinner idea.  The balsamic vinegar, brown sugar and pepper makes such a unique sauce, and paired with the asparagus just makes it incredible.  My mouth is watering just thinking about  it.


PRINTABLE VERSION
What you need:
1 pound asparagus
1 tbsp olive oil
2 tsp salt
1/2 tsp fresh-ground black pepper
1/2 cup PLUS 2 tbsp balsamic vinegar
1/2 tsp brown sugar
1 lb penne
1/4 pound butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving


PUTTING IT TOGETHER:

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

PENNE WITH ROASTED ASPARAGUS

Ghirardelli Milk Chocolate Chip Cookies

These are some pretty fantastic cookies.  I really enjoy trying out new recipes I find on the back of products, which is where I found this recipe, on the package of some Ghirardelli Premium Baking Chips.

The only thing I changed up was instead of two cups of the Milk Chocolate Chips I used one cup of the Milk Chocolate and one cup of some white chocolate chips I had on hand that needed to be used.  The combo of the white and milk chocolate was pretty yumtastic...just ask my kids!

PRINTABLE VERSION
the yummies:
2 1/4 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 tsp vanilla extract
2 eggs
2 cups Ghirardelli Milk Chocolate Chips
1 cup chopped walnuts or pecans (optional)

directions:
1.  Preheat oven to 375 degrees F.
2.  Stir flour with baking soda and salt; set aside.
3.  Beat butter with sugar and brown sugar at medium speed until creamy.
4.  Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
5.  Gradually blend dry mixture into cream mixture. Stir in chocolate chips and nuts (if desired).
6.  Drop by tablespoons onto greased cookie sheets.
7.  Bake for 9-11 minutes or until golden brown.

Ghirardelli Milk Chocolate Chip Cookies

Pesto Pasta Salad

I love Pesto and one of my favorite side dishes to prepare is Pesto Pasta Salad with feta cheese and halved cherry tomatoes.  Yummo!

Last night we attended a school picnic with the five year old and our last name fell into the 'bring a salad' category, so i opted to take a pasta salad.  I would say that it was a hit because the bowl was all but licked clean.

This is a REALLY basic and EASY recipe and it is so very tasty.  Sure to be a hit at any picnic or dinner at home.

slicing the tomatoes 

PRINTABLE VERSION
here's what you need:
12 oz box of Tri-Color Rotini
1 jar of Pesto (Classico is my favorite because I love to re-use the little Mason jars when entertaining)
4 oz package of Tomato and Basil Feta Cheese (crumbled)
10.5 oz package of cherry tomatoes.

what to do:
1.  Boil pasta until tender and then drain. Let pasta cool. (i usually put in the fridge for about 30 minutes)
2.  While pasta is boiling cut the cherry tomatoes in half.
3.  Once pasta is cool, toss with tomatoes, feta cheese and pesto sauce.

Serve as a side dish or with garlic bread and a green salad.  It is fantastic either way.

Pesto Pasta Salad

Pesto Pasta Salad

Rocky Road Brownies

Little Jaxon and I went grocery shopping yesterday at Wal-mart and before I knew it we were strolling down the Halloween Candy Aisle.  Isn't it funny how those shopping carts seem to have magnets on them and just steer themselves? I grabbed some Halloween fruit snacks and that is when the package of Hershey's miniatures caught my eye.  Actually, the bag I saw was flipped over and the recipe on the back is what I noticed.  "EASY ROCKY ROAD BROWNIES".  Needless to say, miniature marshmallows, pecan pieces  and brownie mix found their way onto my shopping list.  I don't even know words to describe how sinfully delicious these brownies are.

PRINTABLE VERSION

the stuff to get:

11 oz bag of Hershey's Miniatures

2 1/2 cups miniature marshmallows

1 cup chopped nuts

1 package (13 x 9 size) brownie mix

how to make them:

1.  Heat oven to 350 degrees F.  Cut each Hershey's miniatures Chocolate Bars into about 8 pieces.  Stir together marshmallows, chocolate bar pieces and nuts; set aside.

2.  prepare brownie mix according to directions.  Bake brownies 2 minutes LESS than recommended baking time; take pan out of oven and sprinkle marshmallow mixture over brownie surface.  Continue baking 3 minutes or until marshmallows are puffed and lightly browned.  COOL COMPLETELY in pan on wire rack.  Using wet knife, cut into squares.  Makes 3 dozen.

the chocolate bars. YUM!

cut each bar into 8 pieces

add marshmallows

add pecan pieces

bake and enjoy!

Rocky Road Brownies

Cheesy Cheeseburger Macaroni

Goes great with a side salad and garlic bread

 This turned out really great and I think my husband ate at least 4 servings.  The kids were wanting Mac and Cheese for dinner and so I used products I had on hand and boy did this turn out DELISH!  It is easy, a very quick meal and I promise the kiddos (and spouses) will eat it up.

PRINTABLE VERSION
the yummy stuff:
16 oz box of Elbow pasta, cooked and drained
1 lb Ground Chuck
32 oz box Velvetta (yes, I used the entire box)
3/4 cup of heavy whipping cream
1/2 onion, chopped
1 clove of garlic, minced (optional)
1 TBsp fresh parsley, chopped (optional)
salt and pepper to taste

what i did:
Saute onion, garlic and parsley in the skillet for a couple of minutes and then add the ground beef, cooking until thoroughly done.  Drain fat.

**While you are browning your ground beef go ahead and boil your elbow pasta.

I melted the cheese over the stove, but this can also be done in the microwave.  Cut up the cheese into squares and add the whipping cream.  Heat until completely melted.  If cooking on the stove be sure to stir frequently so that the cheese does not burn.  If cooking in the microwave I would heat in 30 second intervals, stirring after each 30 seconds.

Drain your pasta once it is done and then add your browned ground beef to the pasta and stir in your melted cheese.  This is deliciously cheesy and goes well with a side salad and garlic bread.

Cheesy Cheeseburger Macaroni

PRINTABLE VERSIONS

COMING SOON:  PRINTABLE VERSIONS TO ALL RECIPES.

I am slowly but surely getting all my posts set up with printable versions.  If you see one that you want to print and it doesn't have the "PRINT THIS RECIPE" button yet, shoot me a message on here and I will prioritize that one.  I will get them all done...eventually! :)

PRINTABLE VERSIONS

Nutella Pizza

If you're friends with me on Facebook, or you follow my blogs, you know all about my recent obsession with Nutella.  To quote Julie Powell, "Yum!"  It really is quite ridiculous because I do find myself eating it on everything.  Toast, homemade breads, on strawberries, with bananas....just right off the spoon.  Did I actually admit to that?  Actually, as I am reading what I am typing it sounds like I might be going a little overboard with my Nutella consumption and it possibly may be one of the contributing factors to my jeans being just a little too tight here lately.  Hmmmm.....

Now that you know all the background info, I am sure you can ONLY imagine the pure joy I felt when I ran across the idea for Nutella Pizza.  Thank you, THANK YOU Katerina, from Diethood , for posting this fabulous recipe!

It really is so simple to make and it will be gone before you know it.....

PRINTABLE VERSION
the basics:
your favorite pizza dough
1/2 cup of Nutella (or as much as you want!)
white chocolate chips
hazelnuts (I used almonds because that's what I had in my pantry)

making it:
1.  prepare your pizza dough and spread it as thin as you possibly can.
2.  put it on your baking sheet and bake at 400 for 10 minutes (or what your pizza dough instructions recommend)
3.  When the crust is baked, take it out of the oven and spread the Nutella over the crust and top with nuts and chocolate chips.
4.  Place back in the oven and bake for 5 more minutes.  (if you want the chips to melt, then crush them before placing them on the pizza)
5.  After five minutes take back out of the oven and let cool for a few minutes before slicing.

There you have it, Chocolate Pizza.  Try it, you'll love it!!

Nutella Pizza

FREEZING POTATO FRIES

CUTTING UP IDAHO POTATOES TO MASH AND FREEZE

Whenever I make mashed potatoes I usually cut up about 7 Idaho potatoes.  I add to the boiling water the amount of potatoes I think I need for the meal and the potatoes that are left over I season and freeze.  Now, keep in mind I am fixing mashed potatoes for 6 people, 5 of which are boys), so you may end up freezing a lot more fries than I have pictured. 

So, after I cut up my potatoes, (I leave the skin on) I simmer them in salt water until partially cooked.  Not too long, you don't want them to be mushy!! Drain them, put them in a bowl and toss them with seasoning.  (I use seasoning salt, ground pepper, and a little Cajun seasoning to spice them up).  

Then I place them in a single layer on a cookie sheet.  Normally I cover the pan in wax paper and then put the potatoes down, but i totally forgot when i did these and they still came off the pan easily.

Then I place them on a rack in the freezer for about an hour or until frozen through. Don't forget about them because you don't want them to get freezer burn!!

After they are frozen, take them off of the pan and place them in a zip lock bag, labeled with the date.

When you are ready to cook the potatoes toss them with 2 tbs of olive oil, put on a baking sheet and bake at 425 degrees until golden brown (about 15-20 minutes).  Don't forget to occasionally turn them. 

FREEZING POTATO FRIES