Thursday, December 29, 2016

Crockpot Beans

This is my mom's recipe.   
 
2  28oz can pork & beans
1 15 oz white beans
1 15 oz  small red beans
1 15 oz black eye beans
1 cup ketchup
3/4 cup brown sugar
1 lb ground beef
1 chopped onion
1 lb bacon cut in pieces
 
 
 
Directions
 
Brown beef  with onion. 
 
Add bacon that is cut in pieces, to the beef mixture and cook slightly. 
 
Mix all ingredients together in a crock pot and cook on low 6-8 hours. 

Monday, December 26, 2016

Pumpkin Chocolate Chip Waffles

My kids LOVED these waffles. And they have whole wheat and pumpkin goodness. Win. 😀


Recipe from:  Real Life Dinner

  • 2 cups whole wheat flour (you can use white, but wheat taste better in this recipe)
  • 1 tbsp brown sugar, packed
  • 4 tsp baking powder
  • 1 tsp pumpkin pie spice (Homade version)
  • ¼ tsp salt
  • 1¾ milk
  • 2 eggs
  • ½ cup canned pumpkin
  • ⅓ cup oil
  • ½ tsp vanilla
  • ½ cup mini semi-sweet chocolate chips


  1. plug in waffle iron to preheat
  2. Combine flour, sugar, baking powder, pumpkin pie spice and salt in a mixing bowl
  3. Add milk, eggs, pumpkin, oil, and vanilla
  4. Mix well with a whisk until completely combined
  5. Gently stir in chocolate cips
  6. Lightly spray waffle iron with cooking spray
  7. Pour batter onto hot iron and cook according to waffle iron instructions.

Sunday, December 25, 2016

Chocolate Thumbprint Cookies

These made for an impressive looking cookie this Christmas. I thought they tasted better the next day, so it's great for making ahead of a party.

 
Recipe from: Pinch of Yum

I got 33 cookies from this using my regular silver cookie scoop. 

INGREDIENTS
  • 2 sticks + 2 tablespoons of butter, softened
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 tablespoons cocoa powder
  • 1 heaping cup powdered sugar
  • 2-3 tablespoons hot water (I used 3)
  • 1 teaspoon vanilla
  • holiday sprinkles
INSTRUCTIONS
  1. Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the ⅓ cup cocoa powder and mix until incorporated.
  2. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface. Don't overcook. You want them slightly underdone so they are softer and fudgier, almost like a brownie.
  3. When they come out of the oven, press the centers down again to make a more defined well for the frosting. (I used the cap on my vanilla paste, worked great!) Allow to cool.
  4. Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.


Copycat Animal Cookies

I have a great long Christmas break with my kids this year, so the first week of it, we've done a lot of fun holiday baking! We also tried some new recipes. This one was one of their favorites. And with it being Christmas, we made Christmas shapes instead of animals. Super fun! We may have to try some hearts for Valentines.


Recipe from: Frugal Girls

  • 1 stick unsalted butter, softened
  • 6 tablespoons powdered sugar
  • 1 cup unbleached all purpose flour, plus more for dusting
  • ½ teaspoon baking powder

Dipping chocolate 
Rainbow nonpareils
Instructions
  1. In your stand mixer, cream together the butter and powdered sugar on medium speed until fluffy.
  2. Add in the flour and baking powder and mix until combined.
  3. Cover with plastic wrap and refrigerate until the dough is firm enough to roll out.
  4. Line your baking sheets with parchment paper.
  5. Flour your work surface, rolling pin and top of dough. 
  6. Grab half of the dough and roll out to an 1/4 inch thick. 
  7. Cut your cookies out and place on cookie sheets. Continue process until your sheet is filled.
  8. Once completed stick the sheet in the fridge while you warm up the oven to 300 degrees.
  9. Once your oven is heated bake the cookies for 13 minutes until lightly browned, being careful not to burn.
  10. Let cool on the cookie sheet for 10 minutes then cool completely on a wire rack. Continue process, in several batches, until all the dough is used.
  11. After your cookies have cooled completely, dip in chocolate and sprinkle with rainbow nonpareils.

Monday, November 21, 2016

Chocolate Chip Cookie Pie

We thought this pie was best served warm....like a warm cookie out of the oven.  It's rich, so have a scoop of vanilla ice cream ready or a tall glass of milk. 
 
 
 Recipe from: Mel's Kitchen Cafe

1 unbaked butter pie shell (to fit a 9.5-inch deep dish pie plate, it will cook over in a 9 inch pie pan) 
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup (2.5 ounces) all-purpose flour
1/2 cup (3.75 ounces) granulated sugar
1/2 cup (3.75 ounces) brown sugar
3/4 cup (1 1/2 sticks, 12 tablespoons) butter, softened
1 to 1 1/2 cups semisweet chocolate chips

  1. Preheat the oven to 325 degrees F.
  2. Place the unbaked pie crust in the deep dish pie plate, trim and crimp the edges. Place in the freezer while the filling is made.
  3. For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color (pale yellow).
  4. Add the vanilla, salt, flour, granulated sugar, and brown sugar. Mix until well-combined.
  5. Add the softened butter and mix until combined.
  6. Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.
  7. Spread the batter evenly in the prepared pie crust.
  8. Bake for 45-60 minutes until the top is golden in color evenly across the top and a knife inserted halfway between the edges and the center comes out clean. It's ok for the pie to still be slightly gooey in the center.
  9. Remove from the oven and let the pie cool on a wire rack. Serve warm. 

Butter Pie Crust

 This pie crust turns out so flaky and has a fantastic flavor.

Recipe from: Mel's Kitchen Cafe
(she has an awesome video on how to make the crust)

1 1/2 cups (7.5 ounces) unbleached all-purpose flour (weigh for best results)
1/4 teaspoon salt
2 teaspoons granulated sugar
10 tablespoons (5 ounces) butter, frozen
1/2 cup sour cream (not lowfat or light), plus an additional tablespoon or three if needed

  1. In a medium bowl, lightly whisk together the flour, salt and sugar.
  2. Using the large holes of a box grater, grate the butter into the dry ingredients.
  3. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don't break down the butter pieces in this step, just lightly toss until they are coated with flour.
  4. Spoon the sour cream into the bowl. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. A commenter suggested using a pastry blender which will help incorporate the sour cream a bit better. The sour cream won't mix in like a traditional pie crust with ice water. But take care not to overwork the dough trying to get the sour cream mixed in - if the butter pieces get too small and overprocessed, the crust will be tough.
  5. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy but as you press it together (quickly and firmly so the the butter pieces don't melt), it should start to form a cohesive ball.
  6. If it still seems overly dry, add a teaspoon or so of sour cream at a time until it comes together.
  7. It's ok if there are still a few dry spots or cracks in the dough. The mixture should not be overly wet or sticky. At the same time, it shouldn't be falling apart either. It should hold together when pressed (see the pictures below). Many of you have had to add quite a bit more sour cream. That's ok as long as the crust isn't overly saturated (then it will be dense and gummy). Much of that depends on how you measure flour - if you pack the flour into your measuring cup, you'll obviously need more sour cream (try to measure the flour with a light hand).
  8. At this point the dough can be rolled out on a lightly floured counter or it can also be pressed into a flat disc and wrapped in plastic to be refrigerated for 1-2 days or frozen for up to a month.
  9. To roll out, lightly flour your countertop and using firm, even strokes, roll from the center outward, turning the dough a quarter turn every few strokes. The less you mess with the dough the better - even rolling - so try not to overwork it. Roll it out to a thin crust as quickly as possible.
  10. Roll the dough over the rolling pin and unroll it onto the pie plate. Gently lift up the edges of the pie crust and settle it into the bottom of the pie plate without pressing or smushing.
  11. Trim the edges to within 1/4-inch. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around.
  12. Cover with plastic wrap and refrigerate for 30 minutes before using. To blind bake (prebake the pie crust), line the refrigerated crust with foil and fill with dry beans or pie weights. Bake at 350 degrees for 20-25 minutes. Gently remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until nicely golden.

Wednesday, November 2, 2016

Peanut Butter Butterfinger Cookies

These cookies were amazing! AH-MAZE-ING! 



Cookies:
1/2 cup (1 stick) salted butter, slightly softened
1 1/2 cup light brown sugar
3/4 cup creamy peanut butter
1 large egg
1 TBS vanilla extract
1 3/4 cup all purpose flour
3/4 teaspoon baking soda

Frosting:
1 stick salted butter
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
4-5 TBS warm water
3 full size Butterfinger Bars, chopped
Instructions
  1. Preheat oven to 375.
  2. In a medium bowl, combine flour and baking soda and set aside.
  3. In the bowl of your mixer, cream butter, brown sugar and peanut butter on medium speed until smooth and fluffy, about two minutes. Add the egg and vanilla, beating on low until combined. Mix in the flour mixture on low speed until combined.
  4. Drop by large scoopfuls (I used about 1/4 cup) on a baking sheet, about 3 inches apart. Flatten slightly with the palm of your hand. Bake for about 12-15 minutes, until edges are golden brown and tops are flat and crackled. Remove from oven and let cool on pan for about 5 minutes before removing to a wire rack to cool completely.
  5. Prepare frosting: In the bowl of your mixer, beat butter, peanut butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder, mixing on low until just combined. Add water, beating on low until combined. Increase speed to high and beat for a minute, until light and fluffy. If frosting is too thick, add more water, one Tablespoon at a time until desired consistency is reached. Top with chopped Butterfinger.

Halloween Brownie Rollout Cookies

I found these cute cookies on Pinterest and since I already had the cutouts, I anxiously tried them out for a Halloween Party we were asked to bring a treat too.  They tasted better the next day. The first day the brownie cookie was crunchy and on the second day the frosting had softened the brownie cookie to be soft and chewy, so I guess it depends on how you like your cookies--soft or crunchy.  Either way the brownie cookies held their shape and had a brownie flavor.  Some of my kids didn't love the cream cheese frosting, so I may change that in the future....



Recipe from: The Spiffy Cookie

Makes 18 cookie sandwiches, or 3 dozen cookies

Ingredients:
COOKIES
3 cups all-purpose flour
2/3 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1-1/2 tsp vanilla extract
FILLING
6 oz. reduced fat cream cheese, at room temperature
4 Tbsp unsalted butter, at room temperature
1/2 cup confectioner’s sugar
1 Tbsp milk
1/2 tsp vanilla extract
Food coloring
Directions:
  1. Mix together the flour, cocoa, salt and baking powder in bowl and set aside.
  2. In a large bowl, cream butter, sugar together. Followed by the eggs and vanilla.
  3. Gradually add the dry flour mixture into the wet mixture. Wrap in plastic and chill for at least one hour.(Or don't...I needed some more cookies for the party and made one batch I didn't refrigerate for the hour, and it still turned out fine)
  4. Preheat oven to 350 degrees.
  5. Roll out the cookie dough on floured counter to 1/4 inch thick. Use cookie dough cutters to cut into desired shapes: cut out cookies using pumpkin or skull outline side of cutter. Then, use the other side of the cutter to create skull or pumpkin faces in half of the cookies.
  6. Bake on a lined baking sheet for 9 minutes or until the edges are firm and the centers are slightly soft and puffed. Transfer to a cooling rack.
  7. Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner’s sugar, milk and vanilla until smooth and fluffy. Add food coloring and mix thoroughly. Spread about 1 tablespoon filling on each non-face cookie and top with a cut-out cookie.


Wednesday, September 7, 2016

Corn in the Instant Pot

It's not that cooking corn is hard, it's just that it got easier.



Put trivet in bottom with 1 cup water. Corn on top of trivet. (Break corn in half to fit if needed) High pressure for 1 minute, quick release and Wallah! DONE! Perfectly done. 

Monday, August 15, 2016

The BEST Zucchini Bread

Because everyone needs a go to zucchini bread recipe....

Recipe from: The Kitchen McCabe 


3 C. Flour
1 t. Salt
1 t. Baking Soda
1 t. Baking Powder
1 T. Cinnamon
3 eggs
1 C. Canola or Vegetable Oil
2¼ C. Sugar
1 T. Vanilla
3½ C. Zucchini, grated

Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
Divide batter between prepared pans.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.

Friday, July 22, 2016

Chocolate Waffle Cones

My kids were super excited about these. They smelled like baking brownies when I cooked them. (They work better as cones if you give them a few hours to cool and harden, but if you don't plan ahead, you can still eat them right after you make them) 



1 ounce unsweetened chocolate
2 tablespoons butter
2 whole eggs 
1/4 teaspoon salt 
1/2 cup sugar
1/2 cup sifted all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract

Preheat the waffle cone maker to 2 1/2 to 3. 

Place the chocolate and butter in a small saucepan and melt over low heat. Stir to combine then set aside to cool for five minutes.

Using kitchen aid, mix all ingredients until smooth. 

Spoon 11/2 Tbsp batter (purple handled scoop) on center of waffle iron and bake 1 minute, then check. Cook extra if necessary.

Quickly remove the waffle from the waffle iron onto a clean towel. Use the cloth to help lift and roll the waffle around the cone to form the waffle cone shape. Let it cool on the cone for 30 seconds to secure its shape. Finish cooling on a cooling rack. 

I got 14 cones from this recipe. 

Raspberry Lime Popsicles

We are beating the summer heat with some homemade Popsicles. First on our list this year--Raspberry Lime, using fresh raspberry purée from the raspberries in our garden. They do have a strong lime flavor, which one of my kids did not like, but 4 outa 5 loved them.


1/2 cup fresh lime juice
6 tablespoons granulated sugar
2 cups water
3/4 cup raspberry purée. (Twice strained because my kids didn't want ANY seeds) 
Instructions)

    1. In a medium size bowl, whisk together lime juice and granulated sugar until sugar is dissolved.
    2. Next stir in water and raspberry purée. 
    3. Pour into Popsicle molds and freeze for at least 5 or more hours then enjoy!

    Wednesday, June 1, 2016

    Strawberry Lemonade Greek Yogurt

    I've been making my own yogurt with my Instant Pot for a while now and have had fun making some different flavors.  This time I tried Smuckers Strawberry Lemonade Drink Mix (from Costco).  It was really good on its own, but I topped it with some crumbled graham crackers and chopped white chocolate and had a delicious treat! 
    So there isn't an exact recipe, you can make the strawberry lemonade flavor more of a hint of flavor using less, or more for a sweet treat.  For this sweet treat, I used one scoop for about a cup of yogurt.  Then it's as simple as mixing and serving. 

    Sunday, May 15, 2016

    Oatmeal Dinner Rolls

    These were really good warm out of the oven, but John really liked them made into sandwiches.
    John's Rating: 8 (rated them 9 for sandwich bread)

    Recipe from: A Recipe a Day

    1 tablespoon yeast
    1 cup warm water
    1/4 cup sugar
    1 1/2 teaspoons salt
    1/2 cup quick-cooking rolled oats
    1 egg, beaten
    3 tablespoons oil
    3 cups flour

    Dissolve yeast in warm water. Add sugar, salt, rolled oats, egg, oil and 2 1/4 cups flour. Turn onto floured surface and knead in remaining flour. Knead for a few more minutes. Let rise in warm place for 1 to 1-1/2 hours.
    Shape dough into balls and place in greased pan. Let rise about one hour.
    Bake at 350º for 20-25 minutes. Butter tops while still warm.
    Makes 12-16 rolls depending on size.

    Sunday, April 24, 2016

    S'more Rice Krispies

    My kids love s'mores and the other day I made these no fire involved, cold lunch compatible s'more creation. So not a lot of Rice Krispies here, much more "s'more" ingredients, but served like a rice Krispy treat. 



    1 box Golden Grahams (12 oz)
    1 bag mini marshmallows (16 oz)
    1/4 cup butter
    2 Hershey bars
    1/4 cup of mini dried marshmallows
    2 (ish) cups Rice Krispies

    Melt butter in a large bowl.  Stir in marshmallows and coat the marshmallows with butter.  Microwave 2 minutes on power level 4.  Stir until smooth.  
    Pour over Golden Grahams and Rice Krispies stir until all are coated. Mold in a buttered 9x13 pan. Gently press mini marshmallows and chocolate Hershey bar chunks on top. Cool completely and serve. 


    Friday, April 15, 2016

    Copycat Chic-Fil-A Lemonade

    This is my favorite lemonade, and it turns out it is quite easy to make at home. I used a bag of lemons from Costco and had enough juice for 3 batches.



    1 1/2 cups freshly squeezed lemon juice
    1 cup sugar
    5 cups water 

    Mix all together until sugar is dissolved. Serve cold. 

    Tuesday, March 29, 2016

    Pressure Cooker Steel Cut Oats

    I used my instant pot to make steel cut oats. They turned out perfect! This coconut almond flavored recipe turns them into a treat.




    1 tablespoon coconut oil
    1 cup steel cut oats
    3 1/2 cups almond milk
    1/2 can coconut milk (around 3/4 cup)
    1 tsp  vanilla
    1/2 tsp coconut flavoring
    1/4 cup agave or sugar (I used agave)

    Add oil to pressure cooking pot, select Sauté.  When oil is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes. Add remaining ingredients and stir.

    Select high pressure and set 10 minutes cook time.

    When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure.
    When valve drops carefully remove lid.

    Stir oats. Cover and let sit five minutes until oats are desired thickness.

    Optional:
    Top with shredded coconut, chocolate chips, sliced almonds, and splash of milk.

    Saturday, March 26, 2016

    Copycat Chic-Fil-A Sauce

    This sauce was a great copy of Chic-Fil-A sauce, but I need to try making copy cat chicken for a complete copy. 



    1/2 cup Mayo
    2 Tsp mustard
    1 tsp lemon juice
    2 Tbsp honey
    1 Tbsp smokey BBQ sauce (I used masterpiece)

    Mix all together and serve.

    Wednesday, March 16, 2016

    Spinach Pesto

    Recipe from: Nate Berkus Show

    2 C Fresh spinach
    2 Roasted Garlic cloves
    1/4 C Extra virgin olive oil
    2 tablespoon lemon juice
    Sea salt to taste

    1 teaspoon lemon zest to garnish
    1. Cook pasta as directed on package, strain and stop the cooking process with cool water. Set aside.

    2. Blend up your spinach pesto in a food processor. Adding in the spinach, garlic, olive oil, lemon juice and season well with sea salt to taste.

    3. In a large bowl, add the strained pasta. Toss in the spinach pesto, 2 cans of tuna with oil, sea salt and lemon zest. Toss well to coat, all of the pasta.

    4. Garnish with lemon zest and serve up warm!

    Sunday, March 6, 2016

    Instant Pot Applesauce


    10 apples-peeled, cored, and sliced
    2 Tbsp brown sugar
    1/4 cup apple juice 
    1 tsp cinnamon

    Put all ingredients in pot and stir. 
    Set high pressure 5 minutes. Quick release. 
    Mash with potato masher and serve warm or chill. 

    Saturday, March 5, 2016

    Instant Pot Broccoli Beef

    The beef turned out so tender and the flavor was wonderful. We are looking forward eating leftovers!


    Recipe adapted from Pressure Cooking Today 

    • 1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
    • 2 Tbsp olive oil
    • 1 medium onion, finely chopped
    • 6 cloves garlic, minced
    • 1 cup beef broth (I used 1 cup water with 1/2 Tbsp beef broth paste from Costco)
    • 1/2 cup soy sauce
    • 1/3 cup brown sugar
    • 2 tablespoons sesame oil
    • 1/8 teaspoon red pepper flakes
    • 1 lb. broccoli florets
    • 3 tablespoons water
    • 3 tablespoons cornstarch

    Put olive oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when brown. 
    When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more. 
    Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved. 
    Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.  Let natural release. 

    Cook broccoli until broccoli is tender. (I cooked on the stove)

    In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning and stir until sauce comes to a boil and thickens. Add steam broccoli. 

    Serve over hot, cooked rice. 


    Lime Ranch Chicken

    Recipe from Recipe for Disaster

    1 lb. chicken, cut into strips
    1 packet ranch salad dressing mix
    1/4 cup lime juice
    cooked rice

    Combine ranch dressing mix and lime juice. Toss mixture with chicken strips and let chill in fridge for at least 30 minutes. Grill, bake or cook in a skillet and serve over cooked rice.

    Make-Me-Crazy Grill Marinade

    Recipe from Plain Chicken

    1/3 cup lime juice
    1/3 cup lemon juice
    1/3 cup orange juice
    1 1/2 tablespoons minced garlic
    1 teaspoon dried oregano
    3/4 teaspoon ground cumin
    1 bay leaf
    Salt and pepper to taste
    1/2 cup salsa
    2 tablespoons olive oil

    Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.

    Man-Pleasing Chicken

    Recipe from Witty in the City

    Preheat your oven to 450ºF
    .
    Then, mix together
    1/2 cup of dijon mustard
    1/4 cup of maple syrup
    1 tablespoon of rice wine vinegar.

    Put 1.5 pounds of boneless, skinless chicken breasts in a baking dish. Pour your maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
    Put 1.5 pounds of chicken in baking dish. (I used boneless, skinless breasts) Pour the maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
    Bake the chicken for 40 minutes or until meat is done. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving.
    Serve the chicken, making sure to spoon some extra sauce over the top.
    **Can sprinkle with some fresh rosemary if you have it.

    Friday, February 26, 2016

    Kool Aid Flavored Greek Yogurt

    I've ventured into making my own Greek yogurt. So good!  I thought it would be fun to flavor some for my kids…they of course were happy with the results. 


    1/2 tsp Kool Aid flavoring (1/2 a package)
    2 tsp sugar
    1 cup homemade Greek yogurt (sweetened with agave)

    Mix and serve. 

    Refried Beans

    I canned my own pinto beans to start making my own refried beans. Super easy and flavorful.

    2 Tbsp olive oil 
    2 large cloves garlic, minced
    pints pinto beans
    Sprinkle of salt
    1 tsp cumin
    1 tsp chili powder
    Half a lime, juiced


    Heat oil in a frying pan.  Add garlic and lightly brown. Add pinto beans, cumin, and chili powder. Cook until beans are heated. (Crush beans with a potato masher if needed). Add lime juice and serve. 

    Friday, February 12, 2016

    Red Velvet Rice Krispy Treats

    Red Velvet is a favorite here, so we made these awesome Rice Krispy Treats for Valentine's Day.

    1/4 cup butter
    1 pkg. mini marshmallows
    1 tsp vanilla extract
    5 1/2 cups Rice Krispies
    1/2 cup red velvet dry cake mix, sifted 
    White Chocolate

    Melt butter in a large bowl.  Stir in marshmallows and coat the marshmallows with butter.  Microwave 2 minutes on power level 4.  Stir until smooth.  Pour over rice krispies and stir until all the rice krispies are coated.

    Lightly coat a heart molds with butter.  Then press the rice krispies in the mold. Remove from mold and drizzle with melted white chocolate.

    Instant Pot Rice Pudding



    1/2 cups Arborio rice (or regular rice, but I prefer the texture of Arborio rice)
    1 cup water
    2 cups milk
    1 can of coconut milk
    3/4 cup sugar
    1/2 teaspoon salt
    2 teaspoons cinnamon
    1 1/2 teaspoons vanilla OR  pure vanilla bean paste (what I use)

    Put ingredients in pot. Using sautéed function bring to a boil. Then change to rice function and cook. Use natural release pressure and enjoy.