Memorial Day Treat

Are you going somewhere fun for Memorial Day?

 

Do you need to take a treat?

 

Here is a yummy recipe I got from my good friend Janis.

 

Something different and fun and just a little bit addicting.

 

 

 

 

 

3 bags of butter flavored microwave popcorn, popped

 

melt 1 cup butter in pan

add 1/2 cup karo light syrup

 

stir and cook until candy thermometer reaches 215 degrees

 

pour syrup over popcorn, stir

 

Separately melt 1 bag white dipping chocolate buttons

drizzle over popcorn

 

melt 1 bag milk chocolate buttons

drizzle  over popcorn mixture

 

Let it sit on your counter until it hardens up.

At least an hour or so.

 

Enjoy!

 

I get my chocolate buttons at Michaels or Hobby Lobby. 

 

We're looking forward to this weekend and the official start of Summer 2014!

 

Pumpkin French Toast

A couple of weeks ago, when we were camping in Idaho,

we ate this delicious breakfast that my adorable friend Janis made.

 

It's mostly made the night before and sits in the fridge until you're ready to bake it the next morning.

 

It has a nice, crunchy streusel top and just a hint of pumpkin in each serving.

 

She served it with buttermilk syrup and whipped cream

 

And it was delish!

 

So good I had to make one for myself when we got home.

 

I even shared it with the Mister!  (and a couple of neighbors too!)

 





 

 

So here is the yummy recipe that will make your house smell great

 

and I'm pretty sure you'll like to eat it too.

 

 

Pumpkin French Toast

 

 

1 loaf french bread (she used french and raisin cinnamon bread)

6 large eggs

2 1/2 cups milk

1 cup pumpkin puree (not pie filling)

3/4 cup sugar

2 tbs vanilla

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

 

Spray a 9 x 13 pan with cooking spray

 

Put chunked french bread in pan.

 

In a large bowl mix the rest of the ingredients, pour over chunked bread.

Cover with plastic wrap and place in refrigerator overnight.

 

 

Streusel Topping

 

1/2 cup flour

1/2 cup brown sugar

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup cold butter, cut into chunks

 

Mix together flour, sugar, salt, cinnamon and nutmeg.

Cut in butter until mixture lookes like cornmeal.

 

Sprinkle topping over french toast evenly just before baking.

 

Bake in 350 degree oven for about 50 minutes or until golden brown.

 

 



A Sweet Treat

 

When the Sweet Peas were here we decided to try a new recipe I saw on Pinterest.

 

It's a sweet and gooey treat!

 

 

 

 

It's the Rice Crispy Treat recipe only instead of Rice Crispies (crispys??) you use Trix cereal. 

 

 It was a huge hit with the kids.

 

And also the son in laws.

 

And probably the son.

 

 

 

A little too sweet for Grandpa though.

 

I just loved all the pretty colors.

Peanut Brittle

What do you do on a cold and snowy February afternoon?

 

You make peanut brittle.

 

 

 

 

Then you package it up (well, most of it) and take it to your cute little

neighbor for her 88th birthday.

 

Because she loves it and she asked for it.

 

And when you're 88 I guess you can eat whatever you want to.

 

Happy Birthday Loreine!

 

 

 

 

Peanut Brittle

 

1 cup butter

 

1 cup granulated sugar

 

2 tbsp light corn syrup

 

2 cups shelled peanuts

 

 

Melt butter in heavy pan or non stick frying pan.  Add sugar, corn syrup and peanuts.

 

Cook and stir over medium heat until temperature reaches 300 degrees

on your candy thermometer.  

 

Pour brittle onto a parchment paper covered cookie sheet .

 

Cool and then break into pieces.

 

Try not to eat it all or you might not make it to 88.

 

Then again you might.

Easy Cinnamon Roll Waffles

It's been close to 100 degrees here for weeks and it's just

too hot to turn on the oven.

The other day I had most of my grandchildren here for breakfast.

So my daughter #1 brought over the makings for these

yummy little cinnamon rolls that are baked in a waffle iron.

It didn't heat up the kitchen much at all.

We used these, but I think the frozen yeast cinnamon rolls would

be even better.

Baked them for about 4 minutes.

Iced them with the icing that came in the can.

A nice little treat and a cool kitchen.

Zucchini Cakes

We never plant zucchinis in our vegetable garden because we usually get plenty from our neighbors.

They are always more than happy to share!

I have recipes for zucchini cake and zucchini muffins that my family loves.  

We like to eat them raw with ranch dressing or in a salad.  

Sometimes I slice them and saute them in

a little butter and olive oil with a few thinly sliced onions.  Delicious with some fresh parmesan

cheese sprinkled over the top.  

I'm always on the lookout for new summer squash recipes so when

I found this on Pinterest, I decided to give it a try.  Although I did 

tweak it just a little.

Zucchini Cakes

1 large grated zucchini (patted dry in a paper towel)

1/2 cup grated parmesan cheese

1 cup panko bread crumbs

1 egg

1/4 tsp paprika

1 clove minced garlic

2-3 shakes of hot sauce

salt and pepper

1-2 Tbsp olive oil

Mix all ingredients except olive oil.  Form into patties. 

Fry in olive oil until golden brown.

Pioneer Woman Pot Roast

Pioneer Woman Photo

Have you been watching Pioneer Woman on the Food Network?

It's a pretty darn good show and her recipes are pretty darned good too.

A few weeks ago she made a pot roast so I decided to make one too.

It was delicious!  Go here for the recipe.

It's perfect for a cold winter night.

New Years Eve Punch

I found this delicious punch recipe on Pinterest.

HERE

We served it at our church for the home tour and then 

I made it again for Christmas Eve. 

Very refreshing.

It is 

1 can frozen Pina Colada mix

1 can frozen orange pineapple juice

4 cans water

Mix in large jar.  (I got mine at Walmart)

Add pebble ice (my friend Lisa calls it rabbit poop ice)

You can buy it by the bag at Sonic

Then carefully add 2 two liter bottles of lemon lime soda

(I used one regular and one diet)

Add one bag of frozen raspberries

I added mixed berries cause that's what I had in my freezer

The berries kind of sit on top and look pretty and sometimes 

they end up in your glass and then they taste pretty.

Hope you enjoy this as much as we did.  It was a great big hit.

                        Have a Safe and Happy New Year!!

Brittle

Have you ever made peanut brittle?  It's pretty easy and sooo yummy.

It does have a few calories.

But it's totally worth it.

Bag it up in a nice little cellophane bag, tie a cute ribbon around it, and you've got a great gift

for a neighbor or friend.

Nut Brittle

1 cup butter

1 cup sugar

2 tbsp light corn syrup

2 cups peanuts (or any nuts will do)

Melt butter in a large, heavy pan over high heat.  Add the rest of the

ingredients and bring to a boil.  Reduce heat to medium and stir constantly

until the temperature reaches 300 degrees on a candy thermometer.

Quickly pour candy on a parchment paper lined cookie sheet (with sides).

Let cool then break apart.

Cakes!

Here are the recipes for the crockpot cakes.  Some crockpots cook hotter than others so be sure you keep an eye on them the first time you make these recipes.  You may need to adjust the cooking time.  Just a little warning.

These are great when you don't have an oven (when you're remodeling your kitchen), or when the oven's full of something else.

Chocolate Cake

1 (12 oz) bag semisweet chocolate chips

1 (3.4 oz) package instant chocolate pudding mix

1 cup sour cream

1 box chocolate cake mix, batter prepared according

to package directions

butter flavored cooking spray

Vanilla ice cream, for serving

Stir the chocolate chips, pudding mix, and sour cream into the prepared cake batter.  Spray a 3 qt or larger slow cooker with cooking spray, and then pour the batter into it.  Cover and cook on high for about 2 hours, and then stir well.  Cover and cook on high for another 1 1/2 hours or until the dessert is mostly set in the middle and firm around the edges.  The top and middle will still be a little gooey.  Turn off the slow cooker and let it sit for at least 30 minutes.  The dessert will have the consistency of a bread pudding.  Spoon it into bowls and serve with vanilla ice cream.  Makes 8-10 servings

Lemon Cake

1 (12 oz) bag white chocolate chips

1 (3.4 oz) package instant lemon pudding mix

1 cup sour cream

1 box lemon cake mix, batter prepared according

to package directions

butter flavored cooking spray

vanilla ice cream, for serving

Stir the white chocolate chips, pudding mix, and sour cream into the prepared cake batter.  Spray a 3 qt or larger slow cooker with butter flavored cooking spray and then pour the batter into it.  Cover and cook on high for about 2 hours and then stir well.  Cover and cook on high for another 1 1/2 hours or until the dessert is mostly set in the middle and firm around the edges.  The top and middle will still be a little gooey.  Turn off the slow cooker and let it sit for at least 30 minutes.  The dessert will have the consistency of a bread pudding.  Spoon it into bowls and serve with vanilla ice cream.  Makes 8-10 servings.

For the lemon cake I sometimes make a sauce made of the juice of one lemon and enough powdered sugar to be able to drizzle the icing over the cake and ice cream.

Enjoy!

Mary and Me

A long time ago, I can't even remember when exactly, I received the Mary Englebreit newsletter via email.

It contained her usual cuteness, of course, and then she asked if anyone would like to submit a recipe for

her new slow cooker cookbook.  Why yes, I think I would!  So I sent her a little chocolate cake

recipe that I make in the crock pot.  The more I thought about that recipe, (it's been around forever), the more I thought maybe I should send her another that no one had ever heard of.  I thought I  might have a better chance of getting in the cookbook that way.  So I made one up!  It turned out pretty good so I submitted it.  (It's a lemon cake with white chocolate chips)  Then months and months went by and I didn't hear anything from the Mary Englebreit people and I kind of forgot about the whole thing.

Well, take a look at what came in the mail a couple of weeks ago!

Signed by Mary herself.  Even her autograph's cute.

Recipe #1.

Recipe #2

I know!  I'm so excited!   

Texas Sheet Cake

Because of our generous neighbors and our own little garden we've been eating a lot of vegetables. Vegetables are so good for you and we do love vegetables but after awhile I just need a little fat and sugar to balance things out a bit. The mister and I NEEDED a little chocolate, OK a lot of chocolate, and this recipe definitely is chocolatey. I've been making this recipe for at least 30 years so it's been around for awhile. It's a huge hit at potlucks and family gatherings.

Texas Sheet Cake

Bring to a boil:

2 sticks butter or margarine

1 cup water

3 tbsp cocoa powder

Add to above:

2 cups flour

2 cups sugar

1/2 tsp salt

1 tsp baking soda

1/2 cup sour cream

2 beaten eggs (add to cooled mixture)

1 tsp vanilla

Mix and pour into greased 11x17 jelly roll pan or cookie sheet with sides.

Bake at 350 degrees for about 20 minutes

Frosting

Bring to a boil and cook for 2 minutes:

1 stick butter or margarine

6 tbsp milk

3 tbsp cocoa powder

2 tsp vanilla

Add all at once to above and stir well:

1 16 oz box powdered sugar

1 cup chopped walnuts (optional)

This cake is delicious with vanilla bean ice cream on the side.

So if you're in need of a chocolate fix, I guarantee this will do it! Enjoy.

Apricots

Yesterday I took a box of these... And made a bunch of this...

And then made a lot of this...

Apricot jam and apricot fruit leather. My house smells delicious!

Summer Picnic Salad

Just in time for this weekend's picnics or barbque. This coleslaw tastes just like the one they serve at KFC. Super easy if you buy a bag of already shredded cabbage.




Coleslaw

1 bag or 6 cups shredded cabbage
1/4 cup grated carrot
2 tbsp grated yellow onion (optional)

Dressing:

1/2 cup mayonaise
1/2 cup sour cream
1/2 cup sugar
2 tbsp vegetable oil
2 tbsp vinegar (I use rice vinegar)
1 tsp salt


Mix well all dressing ingredients (I shake it up in a mason jar)

Add about 1/4 cup to cabbage/carrot mixture. Don't use too much dressing, after sitting for awhile it gets too wet. Dressing recipe makes enough for about 5 salads.

It tastes even better served in a vintage Iron King bowl;)

Chocolate Chips

Hope you all had as much fun on the 4th as we did here at Mimi's Cottage. In between the bar-b-ques, fireworks, potato salad, and mosquitoes I made these cookies. The recipe is from Sweet Cottage Dreams and they really are yummy. So if it's not too hot to turn on your oven you should give them a try.

Preheat oven to 350 degrees

2 softened sticks butter
3/4 cup granulated sugar
3/4 cup brown sugar firmly packed
2 eggs
1 tsp vanilla

1 tsp baking soda
3 cups flour
1 tsp salt

1-12 oz bag semi-sweet chocolate chips
optional: 1/2 cup chopped walnuts

Combine flour, soda, and salt in a bowl and set aside.

In a large mixing bowl beat butter til light and fluffy. Add the sugars. Beat until smooth. Add vanilla and eggs. Beat til fluffy.

Slowly add the flour mixture. Beat until thoroughly mixed. Stir in the chocolate chips and walnuts.

Place spoon sized dollops of cookie dough 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes-til golden brown. Cool on a wire rack.

Thank you Becky! They were a big hit!

He Could Not Tell A Lie

Happy George Washington's birthday! To celebrate this historic day I made a cherry pie. Look, Nana! I tried out your recipe for sweet and sour red cabbage. It's a German dish and it honestly tasted better than when my Grandma made it. (sorry Grandma!) I had a big head of cabbage so I added a little more brown sugar and vinegar. Get the recipe from Nana if you'd like.

Not exactly a low calorie meal but oh so good. Comfort food for sure. I put the green beans in front so it'd hide the mashed potatoes and gravy. Doesn't a picture of meat always look so weird?

Cozy Day at Mimi's Cottage

It's been snowing here in northern Utah most of the day. It's a great day to snuggle up in front of the fireplace. The mister has a football game on TV and some yummy chicken is cooking in the crock pot.

This is Julie's recipe from The Harwards. She's a sweetie and lives in a beautiful part of our great country. She also has a wonderful family and some of the best recipes. I made this a few weeks ago and it was a huge hit with the family.

Any Day Crock Pot Chicken

~6 boneless, skinless chicken breasts

2 (10 0z.) cans cream of chicken soup

1 envelope dry onion soup mix

1 Cup sour cream (or) 1 pkg.-8 oz. cream cheese

1 10 oz. can chopped tomatoes, drained a bit

a sprinkling of ground nutmeg(optional)

a can of plain artichoke hearts

Place chicken in greased slow cooker. Mix remaining ingds. (except tomatoes, art. hearts and sour cream)Cover and cook on high 4 hrs. (or) on low 6-8 hrs.One hour before serving, stir in tomatoes, artichoke hearts and sour cream.~Serve over cooked thin pasta...sprinkle with Parmesan cheese, garnish with parsley, basil~

Hope your day is comfy cozy too.

Peach Shortcake

It's peach season here in northern Utah and they've been so delicious this year. I bought these at a local farm stand last week.
I peeled and sliced them and sprinkled about a half cup of sugar over them.

Then I made a little biscuity shortcake. I like the recipe on the Bisquick box. I pat them into a little roundish thick pancake shape. Then bake them in the oven. I like to serve them just a little warm.

You simply must whip up your very own whipped cream. It really makes a difference.
Split the shortcake in half and spoon on the peaches. Then spoon on the whipped cream. Then spoon some in your mouth. They're delish.

We use this same recipe for strawberry shortcake, of course. We also love blackberry shortcakes, really just about any fruit, or a mixture of fruits will do.

Apricot Jam

One of my adorable neighbors brought me a box of overly ripe apricots and told me his favorite jam was apricot. I got the hint. I got out my grandma's ugly but oh so wonderful aluminum pan.

I chopped up the apricots, added the pectin, stirred and stirred, in went the sugar, (lots and lots of sugar), stirred some more and then...

Apricot jam! I love making jam. It's one of my favorite things to do. I use the recipe in the pectin box and I'm never disappointed. I've made all kinds but I think my favorite is blackberry. The store bought kind does not compare. You should try it.

Chocolate Zucchini Cake

The other day when I was out watering, my wonderful neighbor brought us some produce from her garden. We got kind of a late start on our vegetable garden because we were out cruising instead of planting. She brought tomatoes, a Japanese cucumber, a yellow summer squash and a zucchini. I usually don't plant zucchini because we always get plenty from all the gardeners who think six zucchini plants should be just about right for a family of four! Anyway, we do like zucchini and eat it in several different ways but this is one of our favorites.

Chocolate Zucchini Cake

1/2 c margarine

1/2 c oil

1 2/3 c sugar

2 eggs

1 tsp vanilla

2 1/2 c flour

1/4 c cocoa

1 tsp baking soda

1/2 tsp salt

1/2 c buttermilk

2 c zucchini, shredded

1 (6 oz) bag semi sweet chocolate chips

1/2 c chopped walnuts (optional)

Preheat oven to 325 degrees. Beat margarine, oil and sugar until fluffy. Add eggs and vanilla, mix until well blended. In a large bowl, combine flour, cocoa, baking soda, and salt. Stir in margarine mixture, then add buttermilk and zucchini. Pour batter into a greased and floured

9 x 13 baking pan. Sprinkle nuts and chocolate chips on top. Bake for 55 minutes.

It's very moist and if you grate the zucchini small enough you can't even tell it's in there. Kind of a sneaky way to get some more vegetables in your diet.