Blondies Have More Fun

We're in the triple digits still so to

beat the heat, my friend Ashley invited us over to

her mom's house for a
SWIMMING play date!

We loaded up on supplies

and hit the pool with friends!

Momma's and their boys...

{D and Court}

{Cade and I}

The kids swam up a pretty big appetite

in the pool!!!

Ashley whipped up some yummy turkey and pepper jack cheese bites and I brough over 

BLonDIes

to share.

If your not familiar with Blondies, they are similar to chocolate chip cookies, just in bar form.  These blondies are fast and easy to bake up one afternoon when you

DO NOT

want to have your oven cranking

for an hour!!!

30 minutes and and these babies are done.

Thanks to Ashley and Debbie for inviting us over

for a splish-splashin' good time.

We can't wait to get together again and

we'll bring the treats if you

promise to bake more

turkey pepper jack bites!!!!!

Blondie Bars

2 3/4 cup all purpose flour


2 1/2 teaspoons baking powder


1/2 teaspoon salt


2/3 cup butter, softened


1 lb. light brown sugar

3 eggs


1 teaspoon vanilla


11.5 ounce package milk chocolate chips {I use semi-sweet}


1 cup chopped pecans {optional}


By hand:
Stir brown sugar into softened {not melted} butter in a  large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.


Add eggs one at a time to butter mixture and stir well after each egg.


Add vanilla, chocolate chips and nuts. Mix well.


Sift flour, baking powder and salt into wet mixture, and stir until well combined.


Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.


Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

- A little trick I like to do is line my pan with foil both directions, folding the foil over all 4 edges.  Spray the foil with non-stick spray, and then pour in batter and bake as directed.  Allow the bars to cool COMPLETELY and simply lift them out of the pan using the foil.  Slice into squares and put away your C-L-E-A-N 13x9 pan! 

Menu Monday

Boy do I have a treat for you today!

I tried a little supper recipe from one of

my favorite little blog friends...

{photo credit: the sugar pie farmhouse}

Aunt Ruthie

She is the Southern matriarch who resides over at the

SUGAR PIE FARMHOUSE.

Sugar Pie Farmhouse

A smile comes across my face
every time I have the opportunity to visit Aunt Ruthie's!

Her blog is sweet, cozy, uplifting, and I always leave encouraged.
She has a passion for first of all her faith, then her family and finally her home and strives to preserve the old fashioned ideals that our country was founded upon! 


If you don't believe me, scroll through some of her past posts to view her spectacular home in the Ozark Mountains!

Now I would be remiss if I did not also mention that
she is also one dynamite cook.

I have eyed her
HiLLbiLLy SpAgheTTi PiE
long enough.

Today is the day to pull out my
cast ,
iron skillet

{this is a MUST item for this recipe}
a jar of sweet tea,
my vintage cherries apron
and give it a whirl. 

 Okay, let's round up our supplies...

First, pull out your cast iron skillet. 

You'll need one of the extra large ones for this recipe!

A 13 and 1/4 " {diameter} skillet is perfect.

Now if you don't own a cast iron skillet,

 you could always use a deep skillet with a lid.

INGREDIENTS:

- 1 bunch green onions, chopped

- 2 tablespoons olive oil


- 1/2 pound extra lean ground beef


- 1/2 pound Italian sausage, 4 links {sweet or hot} casings removed


- 4 garlic cloves, minced {or minced garlic in the jar if your like me}


- 3 tablespoons minced fresh parsley


- 1 (28 ounce) can crushed tomatoes


- 1/4 teaspoon red pepper flakes

- 1/4 teaspoon dried oregano


- 1 teaspoon salt {I add more}


- 2 cups water


- 8 ounces spaghetti, broken into 3 inch pieces
{I used half of a 16 ounce package–Thin spaghetti–not Angel Hair– but you can use regular }


- 1/4 cup heavy whipping cream {or half and half}


- 4 tablespoons chopped fresh basil


- 1/2 cup fresh grated Parmesan cheese


- 2 cups grated mozzarella cheese

Okay...check, check, and check

Let's get cookin'

1.Pull out your skillet and saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.

{photo credit: the sugar pie farmhouse}

2.Add beef and sausage, brown over medium-hi heat.

{photo credit: sugar pie farmhouse}

3.When almost brown, add garlic, pepper flakes, oregano, and parsley.

 4.Once browned, stir in crushed tomatoes, water and salt.


5.Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.

{photo credit: the sugar pie farmhouse}

6. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente {almost cooked but still a little firm}.

7.Add basil, Parmesan cheese, and cream, stir well.


8.Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown. {stand there and keep watch or set a timer for 3 minutes at a time until it’s ready, or else you may end up with Blackened Hillbilly Spaghetti Pie!}
 
 

{photo credit:the sugar pie farmhouse}

I served this with a big Italian style salad and it 

was 
DELIZIOSO !!!

{i am loved}

On Mother's Day,

Cade came to me saying he wanted to make me a special treat.

I love this kid, he knows the way to my heart

What did you have in mind, I quizzed him.

Well, he said, I think you would really like

some M&M Brownies for Mothers Day.

Oh, you think that would be Mommy's favorite?

Yep.

So what did we do?

Jumped in the car, drove to Wal-Mart, whizzed through picking up our supplies, and got busy baking.

The M&M brownies turned out
DELICOSO

{said in my best DORA voice}

but it was what we made WITH the brownies that really shined.

Thanks to a gift subscription from my Mom and Dad, I am a proud recipient of

Cook's Country Magazine.

In this month's edition there is a recipe for what they call

Magic Vanilla Ice Cream.

This recipe does not require an ice cream machine and I've been itching to try it since I received this month's copy!

We gathered up our ingredients:

and set to work.

You'll need:

1/2 C. Sweetened Condensed Milk

1 ounce white chocolate chips -OR-

1 ounce of a white chocolate bar, chopped fine

1 T. Vanilla Extract

1/4 C. Sour Cream

1 & 1/4 C. Cold Heavy Cream

Start out by placing your metal bowl and metal beater in the freezer. Allow them to get nice and frosty before you begin.

This helps your cream "whip" faster.

BASE:

To make the base, microwave your sweetened condensed milk and white chocolate in a large microwave safe bowl until chocolate melts, stirring halfway, about 30 seconds. Allow it to cool. Stir in vanilla, salt and sour cream.

WHIP CREAM:

Next, take your frosty bowl and beater out of the freezer, attach it to your mixer and on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture until incorporated.

FREEZE:

Place in airtight FREEZER SAFE container and freeze at least 6 hours before eating. You can store it for up to 2 weeks.

But trust me, it won't last that long once you taste the silky, creamy texture!

Heaven on a spoon, I tell you...HEAVEN :)

Notes:

- Choose your white chocolate wisely.

The magazine warns that not all white chocolate bars are created equal.

They recommend using a premium brand chocolate like Guittard or Ghirardelli. Since we could not find these brands in the white chocolate variety, we used a Lindt White Chocolate bar that I chopped finely before microwaving.

It worked out fabulously!

- If you plan on storing your ice cream for more than a few days, place plastic wrap directly on it's surface before you freeze it.

Variations:

I made 2 batches, one vanilla and one coffee mocha.

For the mocha variation, you need to follow the recipe as directed, and then I just:

- dissolved 1 {heaping} teaspoon instant coffee into 1 T. boiling water

- poured this into the microwaved sweetened condensed milk mixture.

- Stirred well

- Then I took a bottle of Hershey's syrup and made a few rounds in the whipped cream. Okay, well maybe a couple more than a FEW rounds, but who's counting...

- Incorporate the 2 mixtures as the original recipe suggests and then freeze.

All I will say is...

that the coffee mocha variation is my favorite,

and sinfully delicious.

My thighs quiver every time

I open up the freezer.

OH.MY.STARS

Why do I torture myself?

Oh right, it's Mother's Day and all calories consumed are

automatically cancelled out!!!

Thank goodness for

Mother's Day,

my sweet cooking assistants,

and tread mills.

Menu Monday at a friend's house

My wonderful friend Jennifer over at the

JANE DEERE BLOG

sent some cooking love my way

by posting her review of my Crawfish Pasta!

She even posted a gorgeous photo of the

creamy crawfish pasta dish!

Go check it out...

http://janedeereblog.blogspot.com/2010/04/creamy-crawfish-pasta.html

Thanks for the nod Miss Jen!

Love ya

Menu Monday...ALL THE GOOD STUFF Linguine

First off, where did this artic blast come from?

We were picnicking on our patio yesterday in barefeet enjoying

the glorious sun and today

I sent Cade off to school in long sleeves & a hooded coat!?!?

What's the scoop with the little groundhog?

I need the 411 from some of my readers who actually watch the news.

Okay...on to cooking.

Today I'm sharing one of my favorite pasta recipes.

This is not your typical "Italian" pasta recipe however, it's a twist on

Greek Pasta

{photo credit}

complete with artichoke hearts, feta and black olives!

I call it,

"All the GOOD STUFF linguine"

because it has all the "good stuff"

I love to splurge on in the recipe.

ALL THE GOOD STUFF LINGUINE

1 lb. Linguine, cooked according to pkg.

1/4 C. Butter {1/2 stick + 1 T.}

1 bunch Green Onions, chopped

1 C. White Wine {please use something that you'd actually drink!}

1-14.5 oz. Can Low Sodium Chicken Broth

4 boneless Chicken Breasts, sliced into 1/2 " strips

1-14 oz. can Quartered Artichoke hearts, drained well

1-4 oz. can Black Olives, drained

1/4 C. Olive Oil

2 t. Minced Garlic

2 t. Oregano

8 oz. fresh Mushrooms, sliced

8 oz. crumbled Feta Cheese

While pasta boils in salted water, melt 1/4 C. butter in olive oil in large skillet. Add garlic, oregano, and half of the green onions, saute until garlic is slightly golden. Add wine and chicken broth to skillet and boil rapidly to reduce the liquid by one-third.

In another large skillet, melt 1 T. butter and add fresh mushrooms and saute on medium heat until slightly browned, place on plate and add chicken and remaining green onions season well with salt and pepper and cook chicken throughly. Add mushrooms, chicken, artichoke hearts, olives to reduced liquid and simmer to heat through. Pour over drained linguine noodles and sprinkle feta on top!

mmm, mmm, mmm,

I've already got my pasta pot out & ready to roll at 9 A.M.

Dreaming of walking down these steps to the Aegean Sea,

one day.Santorini, Greece

Menu Monday

It's been a long while since I posted a "Menu Monday", but I tried a new recipe that is definitely blog worthy!

It's my new "go to" bread recipe, Almond Poppy Seed Bread.

I

*HEART*

almond poppy seed bread

in the worst kind of way!

I mean honestly, my summer swimwear HATES me

for this bread addiction,

but seriously the sweet almond aroma that's filling my kitchen right now

is just making my heart go pitter-patter.

And when I dream of a slice of this heaven

with a cup of my morning French Roast,

Oh heavens...

swimming in our plastic, rainbow Wal-Mart special blow up pool in my backyard

is totally DO-ABLE for me ;)

If I told you how many poppy seed bread recipes I've tasted or made,

you'd gasp in horror,

so let's just say...

this little gem tops my list!

Cade and Gracyn can practically eat 3/4 of a loaf by themselves {you think I'm kidding} and I can pretty much polish off the other 1/4...it's just THAT tasty. This bread is a nice balance of thick, dense bread and a light, zesty glaze. Plus, I love that it's made with pantry staples. No need to rush off to the grocery to buy all the ingredients, you likely already have them all.

A few quick notes:

- be sure that your baking powder is fresh when making any type of bread.

- don't skip greasing your loaf pans with Crisco followed by dusting them with flour before pouring in the batter, {that's what "prepared pans" means girls} it can really make the difference in your loaves popping right out after cooling!

I also made this recipe in mini loaf pans to deliver to friends and they always turn out perfectly. Several of my friends have called to even tell me how yummy it was and ask for the recipe, so here you go girls!

ALMOND POPPY SEED BREAD

3 C. All-purpose flour
2 1/2 C. Sugar
1 1/2 tsp. Baking Powder
1 1/2 tsp. Salt
1 1/8 C. Canola oil
3 Eggs
1 1/2 C. Milk
2 tsp. Poppy seeds
1 1/2 tsp. Vanilla
1 1/2 tsp. Butter flavoring
1 1/2 tsp. Almond flavoring

GLAZE

3/4 C. White granulated sugar
1/4 C. Orange juice
1/2 tsp. Vanilla
1/2 tsp. Butter flavoring
1/2 tsp. Almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppy seeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them, not too brown ladies).

When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden. I've found that the best way to drizzle is to place a cookie sheet under the cooling rack holding your loaves and drizzle away. The cookie sheet will catch all your drippy glaze for ya!

recipe found at our best bites.

Do you have a favorite recipe for poppy seed bread?

If so, then you better hook this sister up!!!!

I'm always on the scout for poppy seed

mecca.

Menu Monday

After a busy, but fun weekend {filled with LOTS of college football & a date night to Octoberfest} we invited friends over last night to share a pot of chili, cornbread, and a chocolate chip pie! This little pie is a fast fix, only requiring 7 ingredients and 10 minutes to stir! Baking takes the longest, but it's totally worth it. YOU GOTTA TRY IT :) I can't really describe the deliciousness except to say...it literally IS just like eating a chocolate chip cookie, except in chewy, gooey pie form! Top it off with a generous dollop of Blue Bell Vanilla Bean Ice Cream and you have a crowd pleaser! I make 2 pies when I have groups over to the house and it's always gotten rave reviews. Quick. Simple. Delicious...what's not to love!

Now go get to baking!!

Nestle Chocolate Chip Pie

1 unbaked 9-inch deep-dish pie shell*, completely THAWED
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans or walnuts

Serve with ice cream (optional) But not optional if your name is Becky!!!

DIRECTIONS: Preheat oven 325 degrees. Beat eggs in large mixer bowl on high until foamy. Beat granulated sugar and brown sugar, followed by the flour. Beat in butter. Stir in morsels and nuts and spoon into pie shell. Bake for 55-60 minutes. Cool on wire rack. Serve warm.

*I recommend using Mrs. Smith's Deep Dish Pie Shells, I have found that they turn out the best of all the brands I have tried. Also, be sure to thaw your shell completely prior to baking!

Recipe from Nestle Classic Recipes, 2003

Menu Monday...on Tuesday!

So I'm a day late and a dollar short...In this season of life, I am just happy to actually be making time to post! Fall has swung in with a vengeance this year. I started feeling sick this past Friday with body aches, low grade temperature, a severe headache and exhaustion. After resting over the weekend and taking Tamiflu, I am feeling much better! But I must admit, I wanted something simple, quick, and low mess to whip up for dinner on Monday. Thanks to my sweet friend Jennifer, who gave me this recipe, my wish was granted. This recipe is definitely worth

posting! Once you taste it, you won't give me a hard time for running a day behind...trust me.

Italian Tortellini Soup

Serves 6:

1/2 pound ground beef

1/2 pound Italian sausage, casings removed

15 ounce jar marinara sauce

1 C. sliced mushrooms

14 1/2 ounce can diced tomatoes

9 ounce pkg. cheese filled tortellini (refrigerated)

1 C. Mozzarella cheese, grated

Brown beef and sausage (i use the mild Italian sausage for the kiddos) in a skillet over medium heat. Spray inside of crock pot. Mix meat mixture, marinara sauce, mushrooms, and tomatoes in crock pot. Cover and cook on low for 7 to 8 hours (or on high for 4 to 6 hours). Stir in tortellini (i use the new whole wheat variety); sprinkle with cheese. Cover and cook on low for about 15 minutes more or until tortellini is tender. You can add a little water to thin, if needed.

Serve with toasted Italian bread, sliced thin or Italian bread sticks!

Recipe courtesy of Jennifer Locklin

{The kids and I also baked a delicious poppy seed bread yesterday! I will post the recipe very soon}

Menu Monday

Marinades, especially store bought ones are totally underrated in the world of food in my humble opinion. So many times when I flip onto Food Network, they're talking about "homemade marinades this" or "adding sliced ginger to that"...which is all well and good at times.

But seriously...

let's

take

the

help

where

we

can

get it

girls.

Let me introduce you to one of my favorite marinade mates:

DALE'S steak Seasoning

YES, that red spot says they've been making it for over 50 years {since 1946} and with good reason. It literally goes with everything! I love it mixed in with hamburger meat, or used as a marinade over steaks, pork, venison, and I've even marinated chicken in it with success! It just really is THAT delicious! Plan on adding a dash of DALE'S STEAK SEASONING to something on your menu this week.



In the mood for something new? Click on the DALE'S website for a complete list of recipes using beef, pork, poultry, and vegetables.

Welcome to the wonderful world of easy marinating!

The real secret behind melt in yo' mouth, flavorful meat!

Menu Monday

I don't even think this would even be considered a "recipe" but I thought I would share a secret to spicing up the weekly green beans! When we have Italian food I like to drain some of the liquid out of my french cut green beans before adding them to my pot. Then I add a couple of generous squeezes of Kraft Italian Dressing to them. Follow up by seasoning with a little salt and pepper and warm as normal on your stove top! It's a quick and easy way to give'em a little kick! Try laying off the butter and picking up the salad dressing to make your green beans and your kids feel a little SpIcY!

Menu Monday...A TWILIGHT Dinner Party

If you know me at all, you know my love of the Twilight book series! Initially two friends and I began reading the books together. V-E-R-Y quickly, one book turned into all 4. And by the end of two weeks, we'd completed the entire series and decided to start a book club! I hosted our first book club meeting at my home, since reading Twilight was my idea.

The three of us discussed the plot, characters, our favorite quotes and many other aspects of the novel over blood red pomegranate martinis, antipasti salad, and portabello mushroom ravioli with tomato cream sauce! {just like Bella feasted on on her first "unofficial" date with Edward} After dinner, we moved into the living room to watch the movie! For dessert, I served up ReD VeLvEt cupcakes with almond BuTTerCReaM icing.

It was such a fun night! I am excited to see where the book club road will lead us. We have decided to rotate choosing books each month & the person who chooses the book will also plan the activity or host a dinner party. I am looking forward to our next book, The Last Lecture by Randy Pausch. Thanks for coming Amanda and Jennifer, you girlies rock!!!

Since it IS Monday, here are a few recipes from our dinner party:

Oprah's Pomegranate Martini

1 1/2 cups pomegranate juice
2 ounces Absolute Citron vodka
1 ounce Cointreau liquor
Squeeze of lemon (optional)

Shake ingredients in a shaker and put in chilled martini glasses

Italian Antipasti Salad

1 head romaine lettuce, cut into 1-inch squares
1/4 lb sliced pepperoni & salami, chopped
1/3 cup WELL DRAINED sliced pimientos (one 4-ounce jar)
1/3 cup chopped red onion

3 slices of provolone cheese, sliced into squares
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup grated Parmesan cheese
- chopped pepperoncini peppers (optional)

In a large salad bowl, combine salad ingredients and toss. Then add salt, pepper, vinegar, olive oil, and Parmesan cheese. Toss again to serve.

Portabello Mushroom Ravioli with Tomato Cream Sauce

1 package of frozen Portabello Mushroom Ravioli

1 pint Whipping Cream

2-3 scallions, diced

1 can of Italian style Diced tomatoes {you can even substitute jarred spaghetti sauce or even sun dried tomatoes depending on your taste}

1/2 of an onion, chopped

Fresh Parmesan Cheese

Vodka, a splash, maybe 2 Tbsp.
salt and pepper

Cook Ravioli according to package directions. Then chop half of an onion and saute it in some olive oil, allowing it to sweat & brown a bit. Add your cream, about a pint, maybe a little less and let it bubble and cook (medium high heat) until it reduces to half it's original amount and thickens. Sneak in a little freshly ground pepper, salt and then add your splash of vodka and let it work it's magic. After cooking a bit, add your can of diced tomatoes and a handful of Parmesan cheese, real stuff peeps...not the kind in the can! Stir and taste. You can add more seasoning or cheese if needed. Plate and top with diced scallions! Enjoy and dream of Edward :)

Menu Monday

A quick and easy dessert that looks anything but...this Ghirardelli Chocolate Orange Torte turned out splendid and tasted divine with a scoop of vanilla bean Blue Bell on top! Have a group of friends over for coffee and dessert one night, like we did, and serve up something simple! Don't make hospitality more complicated that necessary. This dessert is easy entertaining at it's best!!!

Ghirardelli Chocolate Orange Torte

SHHHHHHHHH.....the secret is that it's made out of THIS brownie mix!

Even the chocolate ganache is included.

See...lookie here. Give it a whirl.

After all, doesn't Chocolate Orange Torte sound more

"adult" than come over to my place for coffee and brownies?!??

Menu Monday

What's in my cookie jar?

If you haven't noticed, my Menu Mondays kinda take on a cookie theme every so often.

What can I say...I'm a cookie monster,

I'm married to a cookie monster and

I birthed 2 cookie-a-holics.

Nay do I meet a cookie that I don't like, but rarely that I TrUlY LoVe.

Cade is our baker and Gracyn the taste tester.

She enjoyed her first WHOLE homemade cookie this afternoon and

was quite pleased with her brother's toils. "I'd like to order 4 more please, same size."

She was so happy, and so was I.

Tried and True Oatmeal Chocolate Chip Cookies
1 C. Shortening
1 C. Brown Sugar

1 C. White Sugar

1/2 t. Baking Powder

1 t. Soda

2 Eggs

1 T. Vanilla

1 t. Imitation Butter Flavoring

2 C. Flour

1/2 t. Salt

1 1/2 C. Oats

1 pkg. Ghirardelli Semi-Sweet Chocolate Chips

Cream shortening and white sugar together. Add the brown sugar and cream once again. Add eggs, vanilla, & butter extracts followed by all dry ingredients except the oats. Mix well. Add oats and chocolate chips last and mix by hand. We use the lg. Pampered Chef cookie scoop and bake at 350 degrees for 13 minutes for a perfect golden brown. Depending on the size of scoop you use, bake for 12-15 min. These turn out perfectly chewy on the inside and crisp on the outside every time!