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{peanut brittle}

4 Jan

Holiday candies have been a tradition at my house for as long as I can remember.  This Christmas, while I was home, I raided my mom’s recipe box for all of my favorites.  Over the next few weeks, I will share the recipes with you!  Enjoy.

You Will Need::

1 cup sugar

1 cup salted peanuts

1/2 cup white corn syrup

1 teaspoon butter

1 teaspoon vanilla

1 teaspoon baking soda

How To::

1. On 1 1/2 qt. casserole, stir together sugar & syrup and microwave on high for 4 mins.

2. Stir in peanuts and microwave on high 3-5 mins (until light brown)

3. Add butter & vanilla, blend well- microwave on high 1-2 mins (peanuts will be lighlty brown and syrup will be very hot)

4. Add baking soda and gently stir until light & foamy

5. Quickly pour onto lightly greased cookie sheet

6. Cool for a half hour & break into small pieces for serving

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{Oreo Balls}

5 Dec

Last week, my roommates decided it would be a “good” idea to make a very tempting treat:: Oreo Balls.  These small little dessert can be VERrrry dangerous! {lol}  I’d never had an oreo ball before, but they are amazing, and SO easy to make.  You could also be very creative with them and switch up the toppers.  Great for a holiday party!

Ingredients:

1 package Oreos (not Double Stuff)
1 8-oz package cream cheese
1 package milk or white chocolate chips

Directions:

1. Put cookies into large bowl. Add cream cheese to bowl and cream together.

2. Put the remaining cookies into a plastic zip-lock bag and seal. Use a rolling pin to finely crush.

3. Add the finely crushed cookies to the creamed mixture and stir.

4. Roll into 1-inch balls and chill (important!).

5. When the cookie balls are chilled, melt the chocolate chips.

6. Dip cookie balls into the melted chocolate and place on wax paper covered cookie sheet.

7. Let set and eat.

Optional things to try:

  • Drizzle melted white almond bark on top
  • Sprinkle crushed peppermint candy on top immediately after coating with melted chocolate
  • Use mint Oreos
  • Add Sprinkles on top immediately after coating with melted chocolate

{Take a second and check out the interview done about me & my blog by Rachel Ashley from Fashionably Living {here}. Thanks again girl. XO}

{Pecan Gooey Cake}

29 Nov

The word Holiday…to me, means time with family & friends, great food & amazing desserts I would never eat; except at the HOLIDAYS!

Here is another great family dessert.  It’s so simple & will be a party hit!

***note:: if you’re thinking pecan pie…STOP! It’s nothing like it. So much better!

Makes 24 servings
Prep: 10 minutes.
Bake: at 325 degrees for 55 to 60 minutes.

Ingredients
1 package (1-8.25 ounces) plain yellow cake mix
1/2 cup (1- stick) butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup firmly packed dark-brown sugar
1 teaspoon vanilla
2 cups chopped pecans, toasted

Directions

1. Heat oven to 325 degrees.

2. Place cake mix, melted butter and 1 egg in large bowl.  Beat on low speed until well combined, about 30 seconds.  Measure out 2/3 cup batter; set aside.  Spread remaining batter in bottom of ungreased 13 x 2 x 2in baking dish.  {I substituted and used a square cupcake dish for the perfect bite size squares}

3. Bake in 325 degree oven for 15 minutes or until top lightly browns and puffs up.  Remove dish and let cool for 10 minutes.  Leave oven on.

4. Place reserved 2/3 cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl.  Beat on low speed for 1 minute. Stop machine; scrape down bowl and beat on medium speed until well combine (about 1 minute).  Fold in pecans.  Pour pecan mixture on top of warm cake in baking dish, gently smooth out evenly over cake.

5. Bake in 325 degree oven for 40 to 45 minutes or until edges are browned but middle is still soft. Remove and let cool  for about 30 minutes.

6. Slice & Serve with vanilla ice cream, if desired

{Veggie Delight}

12 Aug

{Veggie Delight}

I’ve wanted to share this recipe with you guys for awhile, but every time I made it, I’d forget to document.  Last week, my great friend Tabatha shared some fresh veggies from her garden and I thought “this is the perfect opportunity!”

The Veggie Delight recipe was given to me by Pat’s dad.  I’ve never liked cooked veggies, and this is awesome!! You must try it- you will LOVE it!

You can use any veggies you’d like.  My favorite to use are the following: red potatoes, zucchini, squash, tomatoes, mushrooms, peppers, onion, eggplant & fresh garlic.

To Prepare: 1. Wash veggies 2. Cut up the veggies and place them in a 9×13 cake pan 3. Moisten the veggies with cooking oil 4. Add garlic powder & a little bit of garlic salt 5. Cover the cake pan with aluminum foil

Baking: Depending on how soft you prefer your veggies- this can be adjusted.  I perfer my veggies softer, so I cook them at 375 for 30-45 mins.  If you’d like them to still be crispy I’d cook them on 375 for 15-20 mins.

*sometimes I throw my chicken right in with all the veggies.  When I do this I increase the temperature to 450 and cook for about 30-45 mins.

{my veggies}

{cut and ready to go in the cake pan}

{the seasoning}

{top it off with some fresh parmesan cheese when you take it out of the oven}

Enjoy!

  If you try the veggie delight please let me know- I’d love to hear which veggies you use.  I hope you have a wonderful weekend.  What’s on the agenda?!  I’m headed to GA today.  Can’t wait to spend the weekend with Pat.  XO

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