When You Have Snow Outside...Must Make Some For Inside

Winter is definitely here.  We have SO MUCH snow. I am actually getting sick of it. Today I thought I would try and make some yummy snowball treats for the boys after school snack....Popcorn balls.

Popcorn "SnowBalls"
adapted from: http://lifemadesimplebakes.com/2014/04/popcorn-snowballs/

1/4 margarine
1 (10oz) bag mini marshmallows

1/2 cup (unpopped popcorn - pop in an air popper (place in a large bowl)
1 cup M-Ms

In a large non-stick pan melt margarine. When it is almost fully melted stir in the marshmallows. Coat them with the melted margarine.  Continue stirring until just melted and smooth.  Pour over popcorn; stir to coat. Toss in the M-Ms. Stir. With buttered/greased hands, form popcorn mixture into 15 balls. Place on parchment paper to completely cool. Enjoy!

Happy Turkey Day (to many turkeys)!

Happy Thanksgiving to ALL our family and friends.  We are thankful for each and every one of you. BAP and SSP had a Thanksgiving party on Tuesday.  I came up with a quick and easy dessert for their classes (26 turkeys each). These treats are very cute and tasty too.

Turkey Turkey
adapted from: http://www.tasteofhome.com/recipes/tom-turkeys

1 (12oz) pkg chocolate chips, melted
1 (11oz) pkg traditional candy corn
52 fudge stripped cookies
6T butter
1 (small) bag mini marshmallows
6 cups rice krispies

In a non-stick pan melt butter.  Add marshmallows, stirring while on medium-low until mostly melted and gooey.  In a large bowl fold together the rice krispies and marshmallow mixtures until all combined.  Form into small balls (about 26). Line a cookie sheet with parchment paper. Place 26 cookies (stripes side down) on there. place a drop (avout 1/2t worth of melted chocolate on top). Press in 2 candy corn pieces so the skinny end is in the midde. Top with rice krispie ball. Press in a beak. On the other cookies place more melted chocolate on half cookie. Press in 5 more candy corn to create a half circle. Let harden.  Add a little more chocolate to bottom of that circle; press into the turkey back.

Fall is in the Air

Happy Autumn! We are over-joyed Fall is here. I love the leaves changing colors and the boys love helping clean up (jump in) the leaf piles.  Over the weekend one of my brothers who likes all things ethnic came for a visit. My mom and sisters thought it would be fun to have a fun Oktoberfest (ie lots of tasty German food). I was asked to make Apple Strudel.  mmm.....

Apple Strudel Baklava
adapted from: http://www.myrecipescrapbook.com/recipes/viewpdf/apple-strudel-baklava/D

12 sheets phyllo dough sheets (about 1/2 box)
3 sticks (1 1/2 cups) butter, melted
Filling
4 cups apples, peeled and diced (remove seeds)
1/2 cup brown sugar
1 t apple pie spice
1/2 cup raisins (original asks for chopped pecans)

Topping
2/3 cup water
2/3 cup sugar
1/4 cup honey

Preheat oven to 350. Prepare a 9x13pan with brushed butter. Stir all topping ingredients together. Set aside. Place one sheet of phyllo into the pan (it is supposed to droop over the edges). Brush with butter. Layer another sheet; brush again. (repeat until 6 sheets are used.) Pour in filling and spread out evenly. Fold inside layer of droopy phyllo dough in.cover with full sheet. Butter it. Fold in. Top with another sheet, Butter. Repeat until all sheets are folded in. Brush top layer with additional butter and sprinkle with apple pie spice.  Bake 35-45minutes until golden brown.  While  Strudel is baking make the syrup.  Boil sugar, water and honey in a small saucepan (until the sugar is all dissolved). Keep warm. Once the strudel comes out of the oven. Slowly (I mean really slow) pour syrup over the top.  Let rest for an hour to soak up all the yummy juices. Serve warm.

Feast of a Modern Saint

Today at 4AM (MST) Mother Teresa of Calcutta was canonized a saint.  What a witness of Christ's great love for us! Mother Teresa helped helped the poor and the dying of the streets of India.  She is originally from Albania near Greece.  I thought I would make of Feast in remembrance of her.  This main dish is from India and the dessert is Greek (one of my dear husband's favorite Greek desserts). St Mother Teresa, Pray for Us!

Chicken Tikka Masala
adapted from: https://www.weightwatchers.com/us/recipe/slow-cooker-chicken-tikka-masala-1/5626a63a3d92b3c10eb8da36

28 oz canned crushed tomatoes
1 small onion, minced
1 T minced fresh garlic
1 T minced fresh ginger
2 T garam masala
1 T brown sugar
1/2 t cumin
1/2 t coriander
2 lbs boneless skinless chicken thighs

Combine all ingredients in a greased crockpot.  Cook on LOW for 8hours.  Serve over steamed basmati rice with Greek yogurt/sour cream and cilantro.

Galaktoboureko
adapted from: http://www.adayinthebite.com/galaktoboureko/

4 cups whole milk
1/2 cup semolina flour
3/4 cup sugar
2/3 cup unsalted butter
4 eggs, whisked well
1/2 t vanilla
1 t rum
1/2 pound phyllo sheets
2/3 cup butter, melted (this is additonal)
2 cups water
1 cup sugar
juice from 1/2 lemon
zest from lemon
1 cinnamon stick

Preheat oven to 375.  In a large sauce pan, heat milk until warmed and simmering.  Remove from heat and stir in sugar and flour. Quickly and slowly incorporated vanilla, eggs and rum.   Grease a 9x13 pan with butter. Place one phyllo sheet in the bottom with edges out of pan. Butter. Place another sheet on top. Butter. Repeat....another 8times. Pour custard on top of phyllo sheets. Fold the over hanging sheets over top custard.  Top with remaining phyllo with butter in between layers. Sprinkle top layer with water. Bake for 1 hour.  While custard pie is baking make the syrup. In a sauce pan combine water, sugar, lemon juice and zest and cinnamon stick.  Heat until sugar is dissolved over low heat about 10minutes.  Cool.  Remove cinnamon stick.  Once the custard pie comes out of the oven slowly pour syrup over whole pie. Refridgerate until serving time (and if there are any leftovers).

Healthy Tricky Twist

As a mom I try to be sneaky in all food related things.  I like tricking the boys into eating their veggies when it is needed.  I did just that in the brownies I made recently. BAP and SSP loved them; they ate them with no complaint! Yay.

Zucchini Brownies
adapted from: http://www.bettycrocker.com/recipes/zucchini-brownies-with-fudge-frosting/dd0d7a38-d55b-43f3-8def-4370c8e4d3ae

1 box Brownie mix (I used Ghiradelli Triple Chocolate)
1/4 cup coconut oil, melted
2 eggs
2 cups shredded zucchini
Extra dark chocolate chips

Preheat oven to 350. Stir all ingredients (except extra chocolate chips) together.  Spread into a greased 9x13pan.  Sprinkle with chocolate chips and bake about 14-16minutes until toothpick comes out clean.

Perfectly Chewy, Moist and Addictive

These cookies/bars are downright craveable.  A bit of a problem (in a -not so- good way).  They are THE best chocolate cookies ever.  I bet you won't be able to eat just one.  I should make more for back-to-school lunches. :D

Chewy Molasses Bars
adapted from: http://www.crosbys.com/molasses-chocolate-chip-cookies-2/

3/4 cup butter, softened
1 cup white sugar
1 egg
1 tsp vanilla
1/2 cup molasses (I used about 5T molasses and 3T white corn syrup - because that is what I had)
2 1/4 cup flour
1 t baking soda
1 t baking powder
1/4 t salt
2 (generous) cups chocolate chips

Preheat oven to 375. Cream butter, sugar and molasses together in a large mixing bowl. Add vanilla and egg. In another bowl combine flour, baking soda ,baking powder and salt. Slowly incorporate into wet ingredients. Once combined fold in chocolate chips. Drop on to parchment lined cookie sheets. Bake 8-10minutes. Or if bars are desired, spread out into a greased and lined 9x13pan.  Bake for 35minutes.

Time To Celebrate

Happy Feast Day BAP!

Today we celebrate BAP Feast Day.  He requested pizza.  Check...I even BBQ'd frozen pizzas.  He LOVED it.  I surprised him with this fun dessert. 

Pineapple Upside Down Cake
adapted from: http://www.the-girl-who-ate-everything.com/2015/06/pineapple-upside-down-cupcakes.html

1/2 cup butter, melted
1 1/2 cups brown sugar
24 Marashino cherries
1 (20oz) can pineapple (drain off juice and puree fruit)
1 yellow cake mix (use pineapple juice for the water, 2 eggs and melted coconut oil for the oil)

Preheat oven to 350.  Grease 24 standard muffin tins.  Add a little melted butter to each muffin tin, top with brown sugar, cherry, and crushed pineapple (in that order).  Make cupcakes according to package directions (subbing above ingredients). Pour into muffin tins.  Bake 20minutes.  Cool 5 minutes before inverting.  Serve warm with vanilla ice cream.

Throw It Together & What Do You Get...

Throw It Together & What Do You Get....Jell-O Salad (well, sort of).  Today is my father in law birthday.  This recipe reminded me of him.  Not lettiing good leftovers go to waste, we wanted to try something new and different (spur of the moment).  Don't let the weird combination of ingredients fool you, this recipe is good.

Lemon-Lime Jell-O Salad
adapted from: http://www.momontimeout.com/2014/06/lemon-lime-jello-salad-recipe/

1 (3oz) lime jello
1 (3oz) lemon jello
1 (0.25oz) pkg unflavored gelatin
2 cups hot water
1 (14oz) can sweetened condensed milk
1 (8oz) can crushed pineapple (drained slightly)
1 (16oz) carton cottage cheese (small curd would be best)
1 cup mayonnaise

Grease a 9x13pan.  Combine all ingredients together (first the jello, gelatin and water until gritty-ness is gone); stir well.  Pour into pan.  Cover and chill at least 2 hours until firm.  Serve directly from fridge (nice and cold).  Store in the fridge too.

An Abundance of Blessings

Last weekend my parents, a few siblings as well as my sister and her family all joined us for dinner.  It was a lot of fun having everyone here.  We had a lot of fun.  I made these strawberry rhubarb bars...they were a hit. Definitely eating one for breakfast!  Today being Father's Day I thought I would share this recipe, since Dad, my husband and his dad all love rhubarb.

Irresistible Strawberry Rhubarb Bars
adapted from: http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/

3 cups quick oats
1 cup brown sugar
12 T butter, melted (I used 1 stick butter and 4T coconut oil)
2T cornstarch
2T sugar
2 cups rhubarb, diced small
2 cups (1lb worth) strawberries, diced small

Preheat oven to 375.  In a bowl combine oats, brown sugar and butter.  In another bowl combine remaining ingredients.  Pour almost all (minus 1 cup) of oat mixture into the bottom of a well greased 9x13pan (line with greased parchment too). Press into the bottom to form a crust.  Top with berries-rhubarb mixture.  Sprinkle last cup of oat mixture on top.  Bake about 30-40minutes. Cool on counter slightly.  Cover and chill in fridge (store for later too).  These bars slice better when cold, as well as tasting delicious!

Rich & Delicious

For his birthday, SSP requested chocolate cake with whipped cream/ice cream with cherries on top. I made these brownies; he loved them, as did everyone else.

Brownie Cupcakes
adapted from: http://www.tasteofhome.com/recipes/brownie-cupcakes

2 cups chocolate chips, divided
1 cup butter
4 eggs
1 cup sugar
1 t vanilla
1 cup flour

Line 16 muffin tins.  Preheat oven to 325. In a microwave safe bowl melt together 1 cup chocolate chips and butter. Cool slightly.  In a large mixing bowl cream the eggs, sugar and vanilla together. Slowly add the cooled butter/chocolate mixture. Alternate with flour.  Fold in the remaining 1 cup chocolate chips.  Measure batter by 1/3cupfuls into each muffin tin.  Bake 25minutes until batter starts to crack.  Cook slightly in the muffin tin. Then remove to rack to cool completely.

Kisses From The Angels

Happy Birthday, to my sweet niece! You are such an angel. We love you. Today you are two. We also celebrate the Feast of the Guardian Angels. Traditionally growing up Mom would make Angel Kiss Cookies (aka Meringues).  I hope  to carry on that tradition.

Little Sis and Cousin SSP

Birthday Girl

Angel Kisses

adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/meringue-cookies-forgotten-kisses-recipe.html

2 large egg whites, room temperature

1/2 t cream of tartar

2/3 cup sugar

1 t vanilla

1 cup chocolate chips, finely chopped (or 2/3 cup mini)

Preheat oven to 350.  Line cookie sheets with parchment paper. In a mixer beat egg whites til foamy then add cream of tartar.  Then beat them to death (as my sister says) until fluffy - not dry. Gradually add sugar.  When half is added, then add the vanilla. Continue mixing until the sugar is dissolved and meringues is shiny and tight. Fold in chocolate chips.  Scoop by teaspoonfuls on to cookie sheet. Place in hot oven. Turn oven off and let rest without opening for 2 hours, at the littlest.

Its Chocolate Chip Bars...Its Cheesecake...No Its Both

My husband LOVES his cheesecake.  Ewww...I cannot stand the stuff.  However this recipe made me want to dig right in (but restrained because I did not want to get "glutened"). It smelled and looked delicious.

Chocolate Chip Cheese Cake Bars
adapted from: http://dinnersdishesanddesserts.com/chocolate-chip-cheesecake-cookie-bars/

Cookie Layer
1/2 cup shortening
1/2 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 t vanilla
2 eggs
2 1/4 cup flour
1 t salt
1 t baking soda
1 (12 oz bag) chocolate chips)

Cheese Cake Layer
1 pkg (8oz) cream cheese
1/2 cup sugar
1 egg
1 t vanilla

Cream together butter, shortening and sugars. Add vanilla and eggs.  Slowly incorporate flour, salt and soda. Stir until just combined. Fold in chocolate chips. Spread 3/4 of the batter into a greased 9x13pan.
In a mixing bowl cream together cream cheese, sugar, egg and vanilla until cream and smooth. Pour over cookie dough. Dot with remaining cookie dough.
Bake at 350 for 35-45minutes.  Store in the fridge.

Perfect Balance

With Memorial Day upon us, this recipe is a sure hit. Perfect amount of sweet and salty.

Pretzel Salad
adapted from: http://kidscooking.about.com/od/sidedishes/r/pretzel-salad.htm

2 cups pretzels, crushed
3/4 cup butter/margarine, melted
3/4 cup sugar
2 - 3oz packages strawberry Jell-O (I have done raspberry & lime too)
2 cups boiling water
1 (8oz pkg) cream cheese, softened
1 (8oz) tub Cool Whip, thawed
10oz frozen strawberries/other berries

Preheat oven to 375.  Spray a 9x13pan.  Combine crushed pretzels, 2T sugar (saving the other 5/8 cup sugar) and butter.  Press into baking dish.  Bake 10-15minutes until toasted.  Cool completely.  In a bowl remaining sugar, cream cheese and Cool Whip.  Spread on cooled crust.  Place berries on top of cream cheese mixture. In another bowl combine water and gelatin.  Pour over pretzel/cream cheese mixture.  Refrigerate until completely set up.

Moist Delicious Cake

Happy Birthday to my dear husband (a about a week ago)! I am not sure what we would do without him. Since his birthday fell on Ash Wednesday this year, I thought I better something not so much on the sweet side.  This recipe is for his birthday cake; it was enjoyed by all (except me).  

Mt Hood Summer 2014

Prune Cake

adapted from: http://thepioneerwoman.com/cooking/2008/12/make-this-cake-today-trust-me/

Cake

1 cup prunes

1 cup sugar

3 eggs

1 cup oil

1 1/2 cup flour

1 t baking soda

1 1/2 t apple pie spice

1 cup buttermilk (I used about 1/3 cup sour cream and 2/3 cup buttermilk)

1 t vanilla

1/2 t rum extract

Glaze

1/2 cup sugar

1/2 cup buttermilk

1/2 t baking soda 

1 T corn syrup

1/4 cup sugar

1/2 t vanilla

splash of rum extract

Boil prunes in enough water to cover. Drain and mash. In a large mixing bowl combine eggs, oil and sugar; mix together until ribbony.  Sift together flour, baking soda and apple pie spice. Gently stir into egg mixture. In a small bowl combine buttermilk, vanilla and rum extract.  Add to batter.  Now slolwy fold in prunes.  Pour into a greased 9x13pan.  Bake at 300 for 35-40 minutes.

For glaze combine all ingredients in saucepan.  Melt together until caramel in color.  Pour over hot cake.

Absolutely Deadly (to the waistline)

Why do I have a sweet tooth?  I think I must take after my mom and grandpa (her dad).  I have always loved a good cookie.  It has been hard to find the perfect one since going gluten free. However these yummy delights do not disappoint.  They are splendid.  I hate admitting that I ate 2 for breakfast this morning. oops. ;P

Monster Cookies
adapted from: http://thepioneerwoman.com/cooking/2010/09/monster-cookies/

2 sticks butter, softened
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
1 T vanilla
3 1/2 cups oats, divided (2 cups pulsed in the food processor until 'floury')
1/2 t baking soda
1 t baking powder
3/4 cup chocolate chips
3/4 cup butterscotch chips
2 1/4 cups rice krispies cereal

Preheat oven to 375.  In a large stand mixer cream together sugars with butter.  Add eggs and vanilla; incorporating well. In a measuring combine oats, baking powder and baking soda; stir well. Gradually add to butter and egg mixture.  Slowly fold in chips and cereal. Scoop cookie dough (with a cookie scoop or tablespoon) onto a lined cookie sheet.  Bake for 12-15minutes.  Cool completely before removing from cookie sheet.  Serve with a cold glass of milk.

Pooh Cakes

As mentioned before, growing up we had lots of fun little traditions.  One of these traditions was making Christmas cookies with Mom.  One of my brothers always made these little cakes.  When he was younger, he loved playing tea party with my sisters and I. One time when Mom made these little gems he called them "Pooh Cakes" (he is an avid fan of Winne the Pooh and friends) and the name has stuck with them since then. Today is the Feast Day of Our Lady of Guadalupe so I thought this recipe was appropriate.

Mexican Wedding Cake Cookies (aka Pooh Cakes)
adapted from: http://www.browneyedbaker.com/snowball-cookies-recipe/

2 cups flour
2 cups chopped pecans, divided (omitted) - half finely chopped and the other regular chopped
3/4 t salt
1 cup unsalted butter, softened but still cool
1/2 cup sugar
1 1/2 t vanilla
1 1/2 cups powdered sugar

Preheat oven to 325. Mix flour, half the nuts and salt in a bowl; set aside.  In a large mixing bowl cream together butter with sugar.  Add vanilla.  Slowly add flour/nut mixture; beat until just incorporated. Place tablespoon-sized balls of dough on a parchment lined cookie sheet.  Bake 17-19minutes. Cool to room temperature on a cooling rack.  Place powdered sugar in a bag and shake cookies around to coat. Rest for an hour. Repeat.

Fudgy Deliciousness

Today is the Feast Day of St Nicholas.  I can really start my Christmas baking, now that I am energized for this Advent Season (and upcoming Christmas Season).  I have made a similar recipe to this one many times; so easy and so good.

Chocolate Crinkle Cookies
adapted from: http://www.simplyrecipes.com/recipes/chocolate_crinkles/

1 cup cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 t vanilla (sometimes I add a small splash of peppermint extract)
2 cups flour
2 t baking powder
1 t espresso powder (optional) - have not tried this but heard it makes the chocolate 'pop'
1/2 t salt
1 cup powdered sugar

In a large mixing bowl cream together oil with sugar and cocoa powder.  Add eggs, singly.  Add vanilla. In another bowl combine flour, baking powder, espresso and salt.  Slowly add to the wet ingredients until just incorporated.  Wrap dough tightly in plastic wrap or place in a sealed container. Chill several hours.  Preheat oven to 350. Line baking sheets with silicon mats.  Drop dough by tablespoons into powdered sugar; coat.  Bake 10-12 minutes.  Cool completely on a cooling rack after resting slightly on cookie sheet first.
Fun Variation. After removing cookies from the oven place an unwrapped Hershey kiss in the center.

Wild Sweet Boy

Today is SSP's 4th birthday.  Since he has figured out his birthday is coming, he has been asking how many more days or if he can put X on his birthday list.  He is so excited!  On our birthday we pick a favorite meal and dessert.  SSP has picked hamburgers (aka cheese boogies).  I found this dessert recipe while reminiscing about it when figuring out ideas.

Poke Cake
adpated from: http://flouronmyface.com/2013/01/jello-poke-cake-retro-recipes-sundaysupper.html

1 box white cake mix (made according to package directions
2 1/2 cups boiling water mixed with 1 (6oz) lime gelatin
1 tub cool whip

Cool cake completely.  Once cooled poke holes all over.  Pour jello water over cake.  Cool, layer and frost with cool whip.  Store in the fridge overnight (at the very least several hours).

Best Rice Krispie Treats

Recently on our family vacation I made some really chewy rice krispie treats. They were an awesome hit for everyone that tried them.  Definitely a keeper!

Loaded Rice Krispie Treats

10 cups rice krispie cereal
1 1/4 cup dried cranberries
2/3 cup chocolate chips
2/3 cup white chocolate chips
1/2 cup salted shelled sunflower seeds, optional
1/2 cup shredded cocounut, optional
1 small bag small marshmallows (8oz)
1 bag large marshmallows
1 stick margarine
splash of orange and vanilla extracts

In a large bowl combine cereal, cranberries, chocolate chips and small marshmallows; mix slightly.  In a saucepan melt together large marshmallows, margarine and extracts.  Pour sticky mixture over cereal mix.  Mix well with greased hands.  Press into a well greased 15x10x2 cake pan.  Place in fridge to stiffen up. Remove from fridge when cutting into pieces and into serving container.  Serve at room temperature.

Got Rhubarb?

I have had such an abundance of rhubarb this spring/summer.  It is amazing how well it grows.  I have been dying to make it into some yummy desserts.  I found the perfect recipe the other night; it also utilized some the frozen mixed berries we had. So perfect! So tasty!

Rhubarb Berry Crisp
adapted from: http://www.twopeasandtheirpod.com/rhubarb-berry-crisp/

Filling
3 cups rhubarb, chopped
3 cups frozen berries (blueberries, raspberries, blackberries and strawberry combo)
1/2 cup sugar
1 T orange zest (or 1 t extract)
1 T lemon juice
1 t vanilla extract
2 T cornstarch

Topping
1 3/4 cups oats, pulsed
3/4 cup oats, not pulsed
1/2-3/4 cup (brown) sugar
3/4 t ground cinnamon
1/4 t salt
6 T butter, melted

Mix all filling ingredients in a bowl then dump in a prepared greased pan (slightly bigger then a 9-inch square pan).  In the same bowl mix together the topping ingredients.  Sprinkle over filling.  Bake at 375 for about 30 minutes until golden brown.