Advertisements

Tag Archives: Sweet

Sweet Tooth Craze

Have a sweet tooth? Satisfy it with this luscious Brownie Batter Puppy Chow. It would make an excellent snack for sleepovers and movie nights. It too is an essential for parties, holidays, game nights and is a great Christmas gift idea.

Brownie Batter Puppy Chow

Ingredients

4-6 C Chex cereal (I used rice)

1 C chocolate chips

1/2 C creamy peanut butter

1 tsp vanilla

1 1/2 C brownie mix

Directions

1. Melt chocolate chips in microwave. Start with thirty seconds, then stir and return to microwave in fifteen second intervals being sure to stir between each until the chocolate is smooth. Stir in the peanut butter and vanilla until completely combined.

2. Fold in cereal until well coated. Place in a gallon zip topped bag with the brownie mix and shake until coated. Allow to set up before serving.

Source Cooking with Carlee

Advertisements

Peanut Butter Cup Crack Brownies

In honor of my one hundredth blog post, I decided to do a little celebration by baking something luscious, and I also chose to cook something because I need to practice baking lol, for Thanksgiving and Christmas. So tonight I did just that by baking these amazing and not to mention huge brownies. My brother and sister helped me some, but I did most of the work lol. The result of my brownies turned out to be fantastic.

Have fun baking these delicious bad boys. 😀

Peanut Butter Cup Crack Brownies

One box brownie mix (not family sized) prepared according to package directions in a 9×9 pan
½ C chopped salted or honey roasted peanuts
12 Reese’s peanut butter cups, chopped
2 C. semi-sweet chocolate chips
1 Tbsp butter
1¼ C. creamy peanut butter
1¾ C. Rice Krispy cereal
1 tsp vanilla
1/8 tsp Salt

Directions

Bake brownies according to package directions in a 9×9 pan lined with foil and lightly grease it with non-stick cooking spray. Then during the last five minutes of baking, remove from oven and spread the chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining five minutes to melt the chocolate. Then as soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over the top.

Let brownies cool. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for one minute, stirring when done. If needed, continue heating in twenty-second increments until the chocolate chips has melted. Stir in cereal, vanilla and salt until evenly combined.Pour over brownies and smooth. Place brownies in the fridge and let them chill until chocolate is hardened, about two hours. Cut into squares to serve.

“““““`

img_0488

Source Cookies and Cups

Coming up next week

One pan Ranch Pork Chops with potatoes & green beans

Slow Cooker Tex-Mex Chicken Soup

It’s an experiment ( Lol so I don’t know)
Side Dish Sweet Garlic Balsamic Green Beans

Reese’s Peanut Butter Cup Cake

I had an excellent Birthday celebration. 🙂 My Grandma came to help us celebrate. We didn’t do anything except for eating lol. For breakfast, we had Krispy Kreme donuts. Then for lunch, we went to Panera bread. I had one of my favorites Chicken Ceaser Salad. I like it as it’s not only tasty, but it’s also not extremely heavy lol. Haha, thank goodness too because later that evening we went to Chilli’s for dinner. 

Then we finally came home to eat this luscious cake that I want to share with you and intended on baking, but I have to confess that cooking certain desserts can seldom be pretty intimidating lol. However, I am not too worried as Thanksgiving and Christmas are practically right around the corner. Lol, I’m confident that I will get some practice before they roll around. I’m determined to conquer the skill of baking lol. 😀

Moreover, to make this story short lol my mom cooked this incredible cake for me. My grandma and I helped by cutting up the Reese’s and My sister, and I contributed to decorating it. The cake was excellent!!!

The Reese’s Peanut Butter Cup Cake

INGREDIENTS:

2 C. sugar.
1-3/4 C. all-purpose flour.
3/4 C. HERSHEY’S Cocoa.
1-1/2 tsp. baking powder.
1-1/2 tsp. baking soda.
1 tsp. salt.
2 eggs
1 C. milk.
1/2 C. vegetable oil.
2 tsp. vanilla extract.
1 C. boiling water.
2 cans vanilla ready -to spread frosting or your favorite homemade vanilla frosting divided.
Red and yellow food color.
1-1/3 C. (8-oz. pkg.) REESE’S Minis Peanut Butter Cups divided.
5 to 6 tsp. HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa.

DIRECTIONS:

Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.

1. Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Combine the eggs, milk, oil and vanilla; beat on medium speed of mixer two minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

2. Bake for thirty to thirty-five minutes or until a wooden pick inserted in center comes out clean. Cool, ten minutes; remove from pans to wire rack. Cool, completely. Set out 1/2 cup frosting. Tint remaining frosting to desired shade of orange with red and yellow food coloring.

3. Coarsely chop 1 cup mini peanut butter cups; set aside. Put first cake layer on serving plate; frost top of the layer with about 3/4 cup frosting. Top with chopped peanut butter cups. Add second cake layer; complete frosting cake.

4. Combine cocoa to reserved frosting; place in heavy duty (freezer) resealable food storage bag. Cut off a tip of the bag about 1/4 inch from one corner. Draw leafless tree and branches onto the top of the cake by piping chocolate frosting in desired design. Place the remaining mini peanut butter cups as few remaining leaves on the tree and as leaves that have already fallen to the ground. 10 to 12 servings.

Source The Internet Chef 

 

Snickerdoodle Cookies

Do you love baking? Lol, I know I do. Even though I am not all that great at it. However, I still enjoy doing it and seldom will bake something whenever I’m bored lol. And so the other night I thought I would practice my baking skills by making these very delicious Soft & Chewy Snickerdoodle Cookies while watching the Olympics.


Snickerdoodle Cookies

Ingredients

1 cup butter, melted 

1 1/4 cup sugar1 egg1 1/2 tsp vanilla extract

3 C. flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 C. sugar
1 1/2 tsp cinnamon


Instructions


Preheat oven to 350

1. In your electric mixer cream together butter and sugar until light and fluffy. Combine the egg and vanilla and mix until combined. In a separate bowl combine dry ingredients: flour, baking powder and salt and mix to combine.

2. Gradually add flour mixture to butter mixture, mixing well after each addition. The batter should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the batter is crumbly, stir in water one teaspoon at a time until the dough holds together.

3. Combine cinnamon and sugar together and on a plate. Measure dough with a 1/4 cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper. Bake for twelve – fifteen minutes or until the center is set. Let cool 2 minutes then cool on a wire rack.

Source The pinning mama

Coming up this week

Lasagna Soup

Slow Cooker King Ranch Chicken

Apples, onions and pork chops Side dish Garlic Green Beans


Baked Garlic Brown Sugar Chicken

As some of you already know, I was on vacation for a week visiting my Grandma. I too had the pleasure of visiting with some of my other family members. I had an excellent time! 🙂

So anyway back to the original subject lol.

Tonight I prepared this incredibly easy chicken recipe that I threw together for supper. With only a few ingredients, I’m sure you have everything in your kitchen ready to go. Even though it’s baked uncovered, the inside stays plump and moist. BAKED GARLIC BROWN SUGAR CHICKEN.

The chicken is baked in a sweet, garlic-y sauce. Yum! 😀 Try this recipe if you’re tired of bland, boring, and tasteless chicken. My family loved it!!!

Baked Garlic Brown Sugar Chicken

Ingredients

4 boneless skinless chicken breasts, rinsed and pat dry4 garlic cloves, minced4 Tbsp. Brown sugar3 tsp. olive oilsalt and pepper, to taste

Directions

Preheat oven to 450°F

 Line a baking dish with foil and lightly grease it with non-stick cooking spray. Set aside. In a small saucepan, sauté the garlic in the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in the previously prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for twenty-thirty minutes. 


Source Lovin the Oven

Cooking with Elvis, well sort of :D

A few nights ago in my post titled Homemade Ketchup, I predicted about how much fun preparing this dish would be and was 100% correct. I had a blast cooking this recipe. As I did with all recipes that I have fixed in the past 🙂 Although, there was something unique about this one, and lol I’m not sure why, or what made it special. But, maybe it’s because I listened to the Elvis Presley Radio lol while I cooked this meal. It made cooking these marinated pork chops very relaxing and a lot of fun just as I foretold. Haha! 😀

Delicious pork chops in a tasty balsamic, honey and mustard sauce with a hint of strawberries that are so fast and easy to make and so delicious that you’ll be making them all the time!

Do you like to listen to music while you cook?

Balsamic Honey and Mustard Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry)
1/4 C. balsamic vinegar
1/4 C. honey
1/4 C. strawberry jam
2 Tbsp. Dijon mustard
1 Tbsp. Sriracha Hot Sauce (or replace it with 1/4 tsp. pepper)
1 Tbsp. Soy sauce (or tamari or omit for gluten-free)
Two garlic cloves, minced
1 Tbsp. Olive oil

Directions

1. Combine all of the ingredients in plastic and or a glass container. Stir together until mixed well. Then place the pork chops in the mixture. Seal and marinate the chops in the mixture for eight hours to overnight in the refrigerator.

2. Cook the oil in a large skillet over medium-high heat, add the chops and cook until lightly golden brown on one side, about three-five minutes, flip them. Add the marinade and cook until the pork chops are finished cooking, and the sauce has thickened, continue cooking for another additional three-five minutes. Remove from heat and drizzle the sauce on top of the chops. Serve immediately. Enjoy! 🙂

Option: Substitute the strawberry jam with another jam like blackberry or apricot or omit it entirely.

Source Closet Cooking

 

Apple Barbecue Pork Tenderloin

I recognize that I have already written two posts regarding pork tenderloin, and will be sharing with you, very soon a variety of ways you can prepare it. I cannot wait and am very excited! 🙂 But, today I want to show you one that is cooked with applesauce. This recipe is the perfect bonus to your summer and or fall menu. I enjoy the easiness of using my Crock Pot and the incredible sweetness of fall apples (my favorite is the Granny Smith) combined with a tangy barbecue sauce, slowly cooked over a mild pork tenderloin.

With just a few ingredients that you usually have available, this is a great recipe to toss into your crockpot in the morning, and come home to at the end of your busy day.

Crockpot Apple Barbecue Pork Tenderloin

Ingredients

2 lb. pork tenderloin
1 C. chunky applesauce
1 C. barbecue sauce
2 Tbsp. onions minced

Instructions

Place the Pork Tenderloin into your crock pot. In a small mixing bowl combine, applesauce, barbecue sauce, and onions. Stir well. Empty half of the sauce over the pork tenderloin. Cover and cook for six-eight hours on low or three-four hours on high. Pour the remaining sauce into the crock pot and serve.

Source Homegrown and Healthy

Rocky Road Milkshake

Do you love milkshakes? Lol, I know I do! They are one of the easiest and delectable desserts on the planet. You never need more than a few of ingredients, and they only take a few minutes to make. My preferred flavors are cookies and cream and chocolate.

However, I wanted to try the flavor Rocky Road. And since I recently learned from Google that National Rocky Road day is on June 2nd and understand that I’m somewhat late. I still wanted to honor this national food holiday by making a Rocky Road milkshake. And I am happy that I did because Rocky Road is my new favorite.

Here’s how to make your own.

 

Rocky Road milkshake

Ingredients:

3 Tbsp. Nestle Carnation Malted Milk
1/2 tsp. vanilla extract
3/4 C. cup milk
2 C. rocky road ice cream

Optional:
toasted marshmallow sprinkles
Whipped cream
Chocolate syrup

Instructions:

Combine all ingredients in a blender and or a milkshake maker and mix until the desired consistency is reached (only took about thirty seconds in my blender, but each mixer is a little different).

Not a huge rocky road enthusiast? No worries, the ice cream flavor can easily be changed out for any type you love…cookies and cream, strawberry, vanilla, mint chocolate chip, you name it. I have a strange feeling I’ll be experimenting with more than a few of these flavors over the summer. What about you?

And if you are milkshake fanatic, what’s your favorite flavor?

Source Paper and Stitch 

 

No bake energy bites

I want to share with you a recipe that I don’t usually prepare. But, I do plan on making this real soon 🙂 My sister will occasionally make these very yummy, filling and incredibly addicting energy bites. These guys will make the perfect snack before and after workouts, games, road trips and just pretty much any time of day munchie. The recipe is super easy to make, made with wholesome ingredients, and they taste like no bake cookies!

No bake energy bites

INGREDIENTS

1 C. (dry) oatmeal
2/3 C. toasted coconut flakes
1/2 C. peanut butter
1/2 C. ground flax seed
1/2 C. semisweet chocolate chips (or vegan chocolate chips)
1/3 C. honey or agave nectar
1 Tbsp. Chia seeds (optional)
1 tsp. vanilla extract

DIRECTIONS

1. Combine all ingredients together in a medium mixing dish until blended well. (Or if you get tired of using a spoon, just use your hands. My sister does!) Next, cover and place in the fridge, let it chill in there for half an hour.* Remove the bowl from the refrigerator.

2. Then form the mixture into balls of any size you would like. Enjoy! Eat as many as you want. I will eat about three lol. Store any remaining leftovers in an airtight container and keep refrigerated for up to 1 week. Makes about twenty to twenty-five.

Note: If you are allergic to peanuts, feel free to replace them with any other varieties of nut butter, like almond butter, sunflower seed butter, cashew butter.

Recipe adapted from Gimme Some Oven

Crockpot Vanilla Latte

Lol, I will confess to you I’m a huge coffee fanatic. And it’s not a joke either. Here is how serious I am; I’m a member of the Starbucks rewards program, and I have my personal coffeemaker in my room with a stash of coffees and galore. That’s just proof to you that I am addicted to coffee. Haha! 😀

I of course seldom enjoy drinking the specialty coffee drinks from Starbucks. Since they are expensive, usually very high in calories and sugars. However, I thankfully found this ridiculously easy Crock Pot Vanilla Latte on Pinterest and it saved the day lol. I use a Vanilla Coffee Syrup, milk, and coffee. And perhaps a little bit of whipped cream, if I feel like being unusually self-indulgent. And … that’s it. Haha!!!! 😀

Crock Pot coffee drinks are perfect for the lazy and rainy afternoons, busy holiday mornings or weekend brunches. So…let’s go through this checklist together; do you have your Crock Pot? Check. Hot coffee? Check. Easy? Delightful? Cheaper? Check check. Check. What on earth are you waiting for? Hop out of that couch and get busy. Have fun!!!!

Are you a coffee enthusiast?

Crockpot Vanilla Latte

INGREDIENTS:

4 cups milk (I used 2%, but whole is, of course, also delicious)
2 cups very strong brewed coffee
1/2 cup Vanilla Coffee Syrup
Whipped cream (optional)

DIRECTIONS:

Combine the milk, coffee, and vanilla coffee syrup into a four-quart Crock Pot. Stir. Cook on high for two hours or until it heated through.
Make sure it doesn’t boil! You may also keep your crockpot on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 – 3 hours. You can use low to keep it warm if your slow cooker doesn’t have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn’t scald. Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Enjoy!

Kitchen Treaty

Coming up next week

Buffalo Chicken Burgers

Salmon Cake Sandwiches Side Dish ?????

Crockpot Frito Pie

Thank you so much for reading! 🙂