Candy Corn Sugar Cookies...Yummoooo!

I am barely getting this post up before the "Halloween Season" is over but these are so fun and cute and good!  Read on to see how!  and thank you Kathie Cooks and Pinterest for this idea!

Sugar cookie crusts:

1 cup butter

2 cups sugar

2 eggs

3 tsp. vanilla

1 cup sour cream

1 tsp. salt

2 tsp. baking soda

5 1/2 cups flour

In a mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture. Create a formed uniform ball and knead a few times adding flour to keep mixture from being sticky.  Divide the dough into three equal parts.  Using food coloring knead yellow into one ball and orange into another.  Create a layered brick as seen below.

Refrigerate for several hours or overnight.

Cut into slices about 3/8 of an inch thick.

Next is the fun part... make pretty little triangles.

Bake at 350 for about 10 minutes. I like them a little doughy so maybe longer for others?

Enjoy and try not to eat 10 per sitting:)



Peach Crisp

I am a day late and a dollar short on this lovely recipe but I took the darn pictures and measured instead of dumping so I would have something to share, so I am sharing. (I felt if I didn't share I would have just wasted all that time taking pictures and measuring, which really doesn't make too much sense because blogging is pretty much just a time waster in itself and therefore in order to share this post and this recipe and lovely picture I have "wasted" lots of time... kind of an oxymoron or something)  After all that rambling I'm still going to share!  So enjoy and sorry that you'll have to go find some really crappy peaches in order to try this because I'm such a slow poster and the stinkin' peach season was over a good week ago.

You'll need...
5-6 peaches (peeled, pitted, and sliced)
1/3 cup melted butter
1/2 cup quick oats
1/2 cup brown sugar
1/3 cup white  sugar
1/3 cup flour
1/2 tsp. salt
2 Tbsp. lemon juice
cinnamon and sugar shaker (I use the same one I use for the kids' toast)

Preheat to 350.  Combine peaches, lemon juice and 3-4 Tbsp. of the Cinnamon and sugar mixture.  Spread into a greased 9 x 9 baking dish.  Cover with 1/3 cup white sugar.  In separate bowl mix remain ingredients.  Crumble over the peaches and bake 45-55 minutes. (for a 9x13 double the recipe and bake for 55-60 minutes)

Do It Yourself Baptism Cake

We recently baptized number 4. For these ceremonial celebrations it is definitely etiquettely correct to serve cake right? Well I didn't want a plain old sheet cake, so I went for one of my classic chocolate recipes and added a dove stencil. I downloaded the dove from the silhouette store and then cut it out on some pretty heavy card stock... also printing the baby's name at the bottom. I laid this over the cake and sprinkled my heart out. I carefully lifted the stencil and tahdah!

Tuesday's Recipe... Kit Kat Cake

OMG... Crazy busy week, but in the midst of all the craziness... I stumbled upon this picture while I was searching new recipes. My little guy doesn't have a b-day until January but his two favorite things in this world are probably Kit Kats and M&Ms. He will love this!!! Some of the measurements really crack me up, since I'm so used to my "American" cups and teaspoons. The creator is Australian. Check out her POST... it is fun. Thanks Dunnn to Perfection for the great idea!

Tuesday's Recipe...Beef Enchiladas

Yikes... don't gag after you look at the first picture:) Haha... this is more of a kid friendly enchilada casserole... and I must say, my kids love it... the picky hubby will eat it hot, but not leftover:( Actually the only thing he eats leftover is steak... his mother is so proud!

Combine browned ground beef, onion, enchilada sauce, cream of mushroom, milk, and green chilis in sauce pan... heat till bubbly.
Next, you will layer like a lasagna. Start with a little of your beef mixture on the bottom, then tear up tortillas, then more beef mixture, then shredded cheese... do this until the beef mix is gone. Top with remaining cheese and bake. Recipe at the bottom.
Recipe

1 pound ground beef
1/2 onion diced
1 can of cream of mushroom soup
1 can of mild enchilada sauce
1/2 cup milk
1 can diced green chilis (or fresh)
1 package shredded cheddar cheese
4-6 tortillas

-Bake at 375 for 30 minutes (This makes a 9 x 9 pan, if you want a 9 x 13 you should double everything, except I think one package of cheese is plenty even for the 9 x 13)
Serve with corn chips.

Tuesday's Recipe...White Birthday Cake Recipe

This is hard to believe but I now have a 7-year-old...yikes, I was 18 yesterday, or so it feels. In an effort to be Suzzy Homemaker or Betty Crocker, I have decided to make all of my kids' birthday cakes. We have a great cake maker in town, but I just want to DO IT MYSELF... surprise surprise. I have a couple of great chocolate recipes but my little angel wanted white this year... I found a great recipe on AllRecipes.com and even though I messed it up a little, it was still a success, especially with seven 7-year-olds. Before we had cake, the girls got their hair styled and pedicures. (Well they soaked their feet in hot water, got lotion, and polish) They loved it! It could not have been feasible without my wonderful sister-in-law(and the salon she works at), my sister, and her friend, Megan.
Above my daughter is so pleased, it is FINALLY her day. Only 365 more days until the next "special day."

As party favors, I made each girl a headband, since it was a "spa day" themed party.

Okay, for the recipe since this is supposed to be a recipe themed post. Super easy cake and since she is almost a little firecracker most of her cakes have been patriotically themed. For the star and seven, I printed off a star shape and a 7 on computer paper. I cut them out, making a stencil and then used blue and red sprinkles to create the lovely cake decor. This recipe was super easy and I accidentally used one extra cup of butter. (I know I'm an idiot but I have 4 children now and that makes me practically brainless) Anyhow, even with an extra cup of butter it was still pretty good. Enjoy! BTW... I doubled the recipe for a two-layer 9-inch cake.
White Cake Recipe
Ingredients
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Tuesday's Recipe... Chocolate Chip Cookie Dough Cheesecake Bars

Oh my... heavenly looking picture! Check out the recipe for these Chocolate Chip Cookie Dough Cheesecake Bars at Brandy's Baking! You won't be sad you did.

Tuesday's Recipe... Homemade Pickles

I am severely depressed about the condition of my garden. You see... it was hailed on horribly, some were almost baseball size. All of my beautiful plants look a little sad, but hopefully aren't dead. I was going to post a few pictures of the hail damage but decided I didn't need to create a pity party for my garden. My husbands corn fields are probably what I should be whining about and as far as whining goes... at least my house isn't being flooded out by the Missouri River and we weren't hit by a tornado. (P.S. take a moment and say little prayer for the flood and tornado victims, they need lots of prayers)
In my depressed state... I was blog hopping and found this interesting pickle recipe. I love homemade pickles but mine always seem to be mushy. I hope to have a crop so I can try this one this year from Cooking With K. It looks easy and yummy!

To view the recipe click HERE!

Tuesday's Recipe...Black Bean Salsa

Black Bean Salsa... YUMMY!

So easy... and so Good!
I make mine a little different sometimes depending on what I have on hand. The dressing always stays the same though. In the summer it is fun to put fresh garden produce in this and in the winter I usually just use stuff out of a can because the produce quality isn't that great. Doesn't matter... this is a hit every time!!!

Recipe:
1 can golden sweet corn (15 oz.)
1 can black beans (15 oz.)
1 can mexicorn (11 oz.)
1 tomato (diced bite size, I prefer Roma)
1 red bell pepper (diced bite size)
1/2 cucumber (diced bite size)
Dressing:
1/4 cup Red wine vinegar
1/3 cup Extra Virgin Olive Oil
1/3 cup sugar
2 tsp cumin
1 tsp salt
1/2 tsp black pepper
Directions:
I throw in all the veggies and then build my dressing right on top of that. Stir until well combined and then refrigerate for an hour or so. Before serving I drain the excess liquid and put in an entertaining-friendly serving dish. Serve with scoop tortilla chips.

Tuesday's Recipe... Asian Cabbage Salad

Oh my... this recipe is a keeper for sure (Gosh I say that line A LOT)... so easy and so quick!

In a large bowl combine the peas and cabbage.

In a separate bowl whisk together the sauce.

Pour the sauce over the peas and cabbage. Don't add the noodles or nuts until just before serving.

Recipe:
4 cups shredded cabbage (2-14oz. bags)
1 cup frozen peas (thawed)
1/4 cup slivered almonds
1/2 cup sunflower seeds
3 packages of Ramen Noodles
Sauce:
3- chicken flavored seasoning that came with Ramen
1/2 cup sugar
1/4 cup Red Wine Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper

Linking up to...
Sunday Showcase
I Heart Naptime

Tuesday's Recipe... Iced Frappe Mocha

I am a very serious coffee drinker... 1/2 a pot everyday or you don't want to be near me:) Starbucks isn't something I crave, however I will indulge on one of my occasional hillbilly trips to the "city."
I recently discovered Katie at This Chick Cooks. She has a super duper blog and tons of great recipes. So this Tuesday I'm featuring her Iced Frappe Mocha recipe instead of an original. Check her out and definitely check out this Iced Frappe Mocha recipe...another KEEPER for sure!

(photo is from This Chick Cooks)

Tuesday's Recipe...Easy Chocolate Layered Cake

I love to cook but lately when it comes to birthdays it is much easier to order a professional cake...until now:) This recipe is so easy and sooooo good! The youngest turned two recently and we had a lovely polka dot party. (more pictures in another post) Recipe at the bottom... of the page I used neon food coloring in the frosting to get my pink and green.

Cake Recipe is as follows...
-1 box Devil’s Food cake mix
-1 package Jello instant chocolate pudding mix
-1 cup sour cream
-1 cup vegetable oil
-4 eggs, beaten
-1/2 cup milk
-1 tsp vanilla
-12 oz. mini semisweet chocolate chips (one bag)

Butter cream Frosting
-1 cup shortening (crisco)
-4 cups powdered sugar
-1/4 tsp salt
-1 tsp vanilla extract
-1/3 cup heavy whipping cream

For the Cake
* Preheat oven to 350° F. In a VERY large bowl, mix together everything
except chocolate chips. Batter will be thick. Fold in the chocolate chips.
Pour batter into greased 9 inch cake pans. Bake for 40 minutes... then do the toothpick test for best results. Bake another 5 minutes if not quite ready.
For the Frosting
* In a mixing bowl, cream shortening until fluffy. Add sugar and continue
creaming until well blended. Add salt, vanilla, and whipping cream. Blend
on low speed until moistened. Beat at high speed until frosting is fluffy. If you choose to color the frosting then separate into bowls for the different colors and proceed from there.
This cake needs to be stored in the refrigerator and is the best if made a day ahead of time. Enjoy... it is a keeper!!!!

Tuesday's Recipe... Strawberry Rhubarb Pie

Strawberry Rhubarb Pie.... Yummy! Yep its strawberry/ rhubarb season:) Recipe is below... and I'm not going to pretend I know how to make a good crust yet:) I keep trying but for now Pillsbury knows what they are doing:)
Something I did finally learn... tuck the top of the crust under the bottom and then pinch... seals wonderfully. For some reason I never knew this???
Beautiful isn't it! Don't forget to slice a few vent holes in the top of the pie.
Line a baking sheet with foil and place it under your pie because if this sucker boils over it will ruin the pie in the air smell.

Strawberry-Rhubarb Pie Recipe

Crust: you are on your own for now
Filling:
1 1/2 cups diced rhubarb
1 cup sliced strawberries
1 1/2 cups sugar
3 tbsp. tapioca
1/2 cup sour cream
~Pour 1/2 cup sugar over the sliced fruit, stir, and let it set for at least an hour. Once the fruit has soaked in the sugar for at least an hour, add the remaining ingredients. Pour into your crust and cover with the second crust. Bake at 350 for 50-60 minutes.

Tuesday's Recipe...Cheesy Potatoes

These potatoes are glorious and super easy to whip up. They go great with my Swedish Meatballs or any other meat you may desire.
To begin microwave your hashbrowns, Lawry's and butter for 4-5 minutes.

Then microwave your Velveeta until it is completely melted. (be careful this will boil over)
Add the Velveeta, cream, cheddar cheese, and sour cream. Combine completely.
Place into a greased baking dish... 9x9 or casserole dish works best.
Bake for 45 minutes at 375 degrees. Glorious Cheesy Potato Recipe
- 1 bag of hashbrowns (30 oz.)
- 4tbsp. butter
- 1 tsp. Lawry's Seasoning Salt
-1/2 cup Table Cream or Heavy Whipping Cream
-1/2 cup Sour Cream or Light Sour Cream
-1 can of Cambell's Cheddar Cheese
-8 oz. Velveeta
- Optional... Onion flakes, minced garlic, salt and pepper (We like ours Cheesy... that is it! But occasionally I'll add the onion or garlic or both)

Tuesday's Recipe... Swedish Meatballs

To begin, saute one small diced onion in 1-2 tbsp of olive oil. Then combine hamburger, eggs, rice, bread crumbs, salt, pepper and onion. Mix with a spatula or dig in with both hands.
Combine until you get a nice uniform substance.
Using a 3 tbsp scoop(Pampered Chef large scoop works great) or your own judgement place the beef balls into 2 greased 9 x 13 pans.
These meatballs are 100% cooked in the oven (no need to brown them first) Makes the perfect recipe for when you are in a hurry!

No need to grab a clean dish... it is all going in the oven:) Combine cream of mushroom, cream of chicken, evaporated milk and Lawry's seasoning salt. Whisk until smooth and then spoon over the top of each meatball.
The meatballs should cook for 40-50 minutes in a 375 degree oven. Since this recipe makes so much I either deliver one pan to a friend or freeze one and our family eats the other. (Because these are not precooked they do sweat a lot of grease while cooking... my husband loves it but I do sometimes use a baster to dispose of a little grease after they are done... makes for a better presentation:)

Swedish Meatball Recipe

-3 pounds of ground beef
-1 small onion
-1-2 tbsp. olive oil
-1/2 cup white or brown rice
-1/2 cup seasoned bread crumbs
-1 tsp. black pepper
-1.5 tsp. salt
-3 eggs

Sauce:

-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 can of evaporated milk
-1-2 tsp. Lawry's Seasoning salt
(if you like garlic minced garlic adds a lot of flavor to this sauce)

Bake at 375 for 40-50 minutes

Yields TWO 9 x 13 pans of meatballs

Tuesday's Recipe... Homemade Doughnuts!!!

Here in my little ole town, we have no doughnut shop... I know, HORRIBLE! However these can compete and are definitely worth a try:) Thank you Pioneer Woman for the mouth-watering photo and great recipe!!! Pioneer Woman's Doughnut Recipe (Click Here)

Bird Nest Cookies

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Ladybug #1 has to take treats to kindergarten tomorrow, so I thought why not celebrate the season... Earlier this week my sweet little kindergartner left me a note that read, "Mom, ples be nisr." Isn't that lovely?... haha, no we aren't the Brady Bunch, so I'll quit pretending... tomorrow, lol... I thought perhaps... in an effort to be nicer... we might have fun making bird nest treats Together, but like I said, we aren't the Brady Bunch:) I made treats, and she watched TV with her sister... I guess she approved though because she wanted to make sure there were enough for the other kindergarten teachers... yikes I'll take whatever approval I can get for now:) Enjoy these festive treats!

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Easter Peanut M&M's

1/4 cup of butter

4 1/2 cups of mini marshmallows

1/4 cup peanut butter

1/4 cup semi sweet chocolate chips

4 cups chow mien noodles

To Make:

-Put butter and marshmallows in a large saucepan on medium heat. Melt until smooth, stirring often

-Once the butter and marshmallow mixture is melted add peanut butter and chocolate chips. Stir constantly until smooth.

-Then remove the pan from the heat and add chow mien noodles. Stir until all noodles are coated in the marshmallow mixture.

-After mixture is coated, spoon it onto wax paper that has been coated with cooking spray. While still warm, push egg candies into the ‘nest.’ This is where the kiddos will be more than willing to help (and eat candy!).

Tuesday's Recipe of the Week... Homemade Pizza

Homemade Pizza is the "how to" for today:) I can't decide if this picture is pleasing or not??? Taking pictures of food is hard... I've even googled and researched taking photos of food. The angle definitely counts and natural light is best... which I don't exactly have at meal time... well except breakfast and uhm... I'm not ready to start thinking in the AM, so taking pictures of supper dishes isn't exactly gonna happen. Okay...so on with the recipeFirst combine 4 cups of flour with 2tsp of sugar and 2tsp salt: at the same time sprinkle 3tsp of yeast over 2 cups of very warm water (110-115 degrees); this needs to sit for 5 minutes if you want... use a mixer (mixing by hand works well too) and add 4 tbsp of olive oil to the dry mix, mix well. Then slowly mix and add the yeast/water. The mix should be pretty sticky but combined and uniform. Cover with plastic and let it rise for several hours. I like to make this in the morning and then let it rise and then place in the refrigerator until 30 minutes before needing it. You can make a day or two ahead as well. Combine 1 small diced onion and 1 pound hamburger and 1 pound sausage...brown these and use salt and pepper sparingly.

When the meat is almost ready, prepare the crust and sauce... I use the Pampered Chef's medium sheet pans (I also sell this stuff) but any pan will do... lightly oil your pan... the picture below has far too much olive oil on both pans

Split the dough in half and press into the pan with your fingers... lightly flour the dough prior to pressing into the pans...no rolling pin necessary. Place these into a 350 degree oven for 6 minutes.

While the crust is baking... make the secret weapon... the sauce

Combine 1 can of tomato sauce (14.5oz) 1.5tsp salt, 2 tbsp sugar, and 2.5 tsp Pampered Chef Italian Seasoning (did I mention I sell Pampered Chef:) I mix everything right in the can...

Cover both slightly cooked crusts with 1/2 can sauce each

cover each pizza with half of the meat combo... I prefer to use the empty tomato sauce can and drain the meat heavily... pork is really fatty and so I drain as much as possible (as a nurse I must emphasize this step... lol... and then add butter haha j/k)

cover each pizza with 2 cups shredded mozzarella or cheese of your choice

Bake for 20 minutes at 350 or until the cheese begins to brown slightly.

Great pizza and sooooo filling!

Recipe

Crust -4cups flour -2tsp sugar -2tsp salt -4tbsp olive oil -2 cups water -3tsp active dry yeast

Sauce: -1 can (14.5 oz) tomato sauce -1.5 tsp salt -2 tbsp sugar -2.5 tsp Pampered Chef Italian Seasoning (or some form of Italian seasoning) *I also use the Pillsbury Pizza Crusts from a tube and find they are hard to beat, especially if I don't plan ahead for the yeast rising process... definitely try both!