Tuesday, June 2, 2015

Sprinkle Number Cake

I loved finding this simple idea for decorating a birthday cake.  It was perfect for my son's 2nd birthday.  There is something special about sprinkles...my kids love them!

I cut a "2" out of freezer paper and laid it over the top of the cake.  I then pressed sprinkles into the frosting and brushed away loose sprinkles before removing the freezer paper stencil. 

Friday, May 15, 2015

"Lunch Lady Peanut Butter Bar" Cookies

Also known as: Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
(Makes 3 dozen cookies)

One of my best friends moved away...she used to bring Lunch Lady Peanut Butter Bars to our house and we would have great visits.  So when we tried these cookies, that tasted quite similar, but in a circular cookie form, my mind drifted back to those fun days...

Recipe from: Six Sister Stuff

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 cup flour
1/2 cup quick oats
1 heaping cup of chocolate chips

Cream together butter and sugars.  Add peanut butter, egg, vanilla, salt and baking soda.  Mix in flour and oatmeal.  When it is all mixed gently mix in chocolate chips.  Bake 350 for 9 minutes. Grab a cold glass of milk!

Sunday, April 5, 2015

Easter Muddy Buddies

Muddy Buddies with Peanut Butter M&Ms for an Easter treat.  Super easy, tasty and cute!

Recipe adapted from: Life, Love and Sugar

1 box Rice Chex cereal
10 oz chocolate chips
1/4 cup butter
1/2 cup peanut butter
1 1/2 cups powdered sugar (I used less) 
1 bag Peanut Butter M&Ms (or preferred Easter candy)

1. Put chex cereal into a large bowl.
2. Microwave chocolate chips, butter and peanut butter in a microwave safe bowl for about 1 minute. Stir.
3. Heat 30 seconds to a minute longer until mixture is fully melted and smooth.
4. Add chocolate mixture to cereal and stir to coat evenly.
5. Add powdered sugar and stir until evenly coated. Have patience and stir carefully to not break up the chex cereal too much.
6. Add the bag of M&Ms and stir gently. 

Monday, February 2, 2015

Sweet and Spicy Citrus Tilapia

I really enjoyed this fish.  It was a great balance of sweet and spicy.  I also like that tilapia has a mild fish taste and was moist. This was also an easy dinner to throw together!
John's Rating: 9
4 (6-ounce) tilapia fillets
1 orange, juiced
2 tablespoons fresh lime juice 
1 tablespoon honey
1 tablespoon extra-virgin olive oil 
2 teaspoons lower-sodium soy sauce 
1/2 teaspoon salt 
1/2 teaspoon ground cumin
1/4 teaspoon black pepper 
1 pinch crushed red pepper
3 garlic cloves, crushed 

Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes. Preheat oven to 400.  Cook 10 minutes, turn fish over in marinade and cook an additional 10 minutes.  Drizzle sauce over fish before serving. 

Monday, January 12, 2015

Lemon Meringue Pie

 John requested a lemon meringue pie....turns out it wasn't that bad to make and was quite tasty! 

Recipe from: Favorite Family Recipes

1 pre-baked pie crust
1 ½ c. sugar
½ c. cornstarch
¼ tsp. salt
2 ¼ c. water
1 Tbsp. grated lemon peel
4 egg yolks
3 Tbsp. butter
½ c. lemon juice

5 egg whites (at room temperature)
¼ tsp cream of tartar
½ c. sugar

In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice. Pour into pie crust and cool.

Meringue topping: In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ c. sugar beating until stiff peaks form.

Top pie with meringue and bake at 325 about 10 minutes or until meringue is lightly browned. Chill until set.

Thursday, December 25, 2014

Candy Cane Cookies

I was actually surprised at how good these turned out.  I found myself with a ton of extra candy canes this year, so I looked for a cookie recipe that used candy canes.  So glad I did, these were a great holiday treat.  (My kids liked them plain, so no chocolate and definitely not sprinkled with more candy cane, so if you want a simple cookie, they are also good without the chocolate)

Recipe from: My Baking Addiction

1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 drops pure peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies
In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, butter extract and peppermint extract.
Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies.

Refrigerate for 1 hour or until firm. Use a cookie scoop to form cookies.  Place the cookies 2 inches apart on ungreased baking sheets, flatten dough a little. Bake at 375 degrees F for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
If desired, dip the cooled cookies in melted chocolate and garnish with more crushed candy canes.

Monday, December 22, 2014

Reindeer Corn Dogs

This is another simple, fun idea I found on Pinterest that made lunch a little more fun this Christmas. 

Cheese slices for the eyes (with black edible food marker).  Pretzel antlers.  Ketchup noses.