Monday, December 31

Oreo Truffles

Oreo truffles have become a Christmas time tradition in our family, and even though this recipe post is a little late, I figure you can probably enjoy them any time of year!

Oreo Truffles


All you need is 3 simple ingredients:
  • 1 pkg. Oreos
  • 1 (8 oz.) pkg. cream cheese
  • 1 pkg. chocolate almond bark


Finely crush Oreos in a large ziplock bag using a rolling pin. Mix crushed Oreos with softened cream cheese.

Roll into 1-inch balls and place on wax paper on a cookie sheet. Refrigerate for at least 1 hour.


Drop balls in melted chocolate almond bark to coat. Using a fork, place balls back on wax paper and immediately top with sprinkles, crushed nuts, crushed candy canes, ect. Be careful, these can be dangerously tempting! Makes around 40 truffles. 

(I'd love to hear about other variations using different flavors of Oreos, dipping chocolate, or toppings!)

Saturday, December 29

KitchenAid Mixer Debut: Apple Sauce Sweet Bread

Santa (aka my wonderful parents) was so good to me this Christmas and gave me the Empire Red KitchenAid Artisan Stand Mixer that I have been wanting for a long time!


So today, I broke it in with a new recipe. It made it so much easier and my mixing arm was very grateful! This yummy sweet bread will make your kitchen smell WONDERFUL, and it tastes great too!


Apple Sauce Sweet Bread
  • 3 cups sugar
  • 1 1/2 cups and 1 tbsp. margarine
  • 3 1/2 oz can evaporated milk
  • 5 eggs
  • 2 tsp. vanilla
  • 2 tsp. salt
  • 1 tbsp. baking soda
  • 3 1/2 cups apple sauce
  • 5 1/3 cups flour
Topping
  • 1/2 cup sugar
  • 1 1/2 tbsp. cinnamon


With mixer, cream sugar and margarine for 3 minutes on medium speed. Add evaporated milk, eggs, vanilla, salt and baking soda and mix for 3 more minutes. Add apple sauce and mix for 2 more minutes. Add flour and mix until fully blended, do not overmix.


Pour batter into a greased 9x13 pan and mix together cinnamon and sugar topping.


Top with cinnamon and sugar topping and bake at 300 degrees for 1 1/2 hours until toothpick comes out clean when inserted in the middle.

Wednesday, December 19

Sensational Sides: Garlic Herb Skillet Potatoes

I feel like I'm always looking for something to do with my leftover potatoes before they try and plant their roots in my kitchen cabinet. This is a great recipe I stumbled on that is great for spicing up old (or even older) potatoes because of all the great flavors, and trust me, after you make these once, you won't have any more potatoes left over!


Garlic Herb Skillet Potatoes
  • 2 tbsp. olive oil
  • 6 medium red potatoes (or you can substitute for 4 russet potatoes), thinly sliced
  • 1/2 tsp. dried rosemary
  • 1 tsp. dried thyme 
  • 1/2 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1/4 tsp. paprika
  • 1/8 tsp. cayenne pepper 
  • 2 garlic cloves, minced
  • salt and pepper to taste

Place sliced potatoes in large skillet and drizzle with olive oil. Add spices and minced garlic to skillet and toss until potatoes are evenly coated. Cook on medium-high for 15-20 minutes, stirring occasionally until potatoes are evenly browned.

(Product plug- Love my Pampered Chef Garlic Press! It is so easy to cook with fresh garlic now because I don't even have to peel the clove first! Just put the clove in and press and out comes fresh minced garlic in seconds!)

Monday, December 17

Ranch Snackers

One of the best things about getting married is you inherit a bunch of new family recipes! This one is one of my husband's favorites from my sweet mother-in-law that I love to make around Christmas time. They are super easy and make a tasty snack for a holiday party! Hope you will try them yourself!

Ranch Snackers
  • 1 pkg. (10 oz) oyster crackers
  • 3/4 cup canola oil
  • 1 pkg. (1 oz) dry ranch salad dressing mix
  • 1/2 tsp. dill weed
  • 1/4 tsp. lemon pepper
  • 1/4 tsp. garlic powder
Combine oil, ranch mix and seasonings, pour over crackers and stir until crackers are evenly coated. Place on a baking sheet with edge and bake for 15 minutes at 250 degrees, stirring halfway. 

Friday, December 7

White Chicken Chili

As it finally begins to feel cooler, that means it's time to break out all my soup and stew recipes as well as try some new ones. Here is a new one I tried tonight, and it was a big hit!

White Chicken Chili
  • 3 boneless, skinless chicken breasts, cut into cubes
  • 1 onion, chopped
  • 1 and 1/2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15.5 oz each) great northern beans, drained and rinsed
  • 1 can (14.5 oz) chicken broth
  • 2 cans (4 oz each) chopped green chilis
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
In a large saucepan, saute chicken, onion, garlic powder in oil until chicken is no longer pink in the center. Add beans, broth, green chilis and seasonings to saucepan. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Remove from heat and stir in sour cream and heavy whipping cream and serve. Makes 7 servings.

Wednesday, December 5

Cookies as Simple as Four Ingredients

Chocolate and peanut butter is pretty much a magical combination, and it doesn't get much easier than 4 ingredients! I made these cookies today, and they were delicious! I gave a plate of them to a good friend this afternoon. Then we had them for dessert with a couple we hosted for dinner tonight, as well as sent a baggie home with them because they loved them so much, so the batch I made today is pretty much gone!

Chocolate Peanut Butter Delights
  • 1 box devil's food cake mix
  • 2 eggs
  • 1/3 cup canola oil
  • 1 package (11oz) peanut butter & milk chocolate chips
Mix all four ingredients in a bowl. 

Roll dough into 1-inch balls, place on a greased cookie sheet and flatten slightly. Bake for 10 minutes at 350 degrees (or 8 minutes at 325 degrees if your oven thinks it's the fiery furnace like mine does).

 Let cool for 2 minutes on cookie sheet (if you can resist) before moving to cooling rack. Then enjoy one with a glass of milk...or two...or three! Recipe makes 2 dozen cookies.
(Product plug- Love my Wilton Stackable Cooling Rack!)

Sunday, December 2

My Festive Forest

This year, I have loved decorating our house with DIY Christmas trees! I got the idea a few weeks ago from my mother-in-law, and I haven't stopped making them since! They are super easy, even for someone who is not very crafty, and you can really be creative and make them look however you want to go with your Christmas decor. All you do is start with varying sizes of styrofoam cones from Hobby Lobby and cover them with whatever you can imagine (buttons, ribbon, tinsel, ruffled fabric trim, ect.), and you have a very festive forest! Here are a few that I have made this year...

Ruffled fabric trim attached with hot glue, topped with a jingle bell
Buttons attached with headpins
Wired tinsel attached with hot glue
Hope these inspire you to take on a little Christmas crafting this year!

Saturday, December 1

Crock-Pot Breakfast Casserole

Looking for an easy way to make a hot breakfast on a Saturday morning? This is a great recipe that I put together last night in my Crock-Pot, and then got to roll out of bed this morning and enjoy a yummy-smelling kitchen and a delicious start to the day!



Crock-Pot Breakfast Casserole
  • 1 lb. turkey sausage
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 clove minced garlic
  • 2 lb. frozen hash browns
  • 2 cups shredded cheese
  • 12 eggs
  • 1 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Place sausage, onion, green pepper, and garlic in skillet and cook until sausage is brown and veggies are tender. Spray Crock-Pot with non-stick cooking spray. Place 1/3 of frozen hash browns in the bottom of Crock-Pot, then layer with 1/3 sausage mixture and 1/3 cheese. Repeat for a total of 3 layers, ending with cheese. In a separate bowl, whisk together eggs, milk, dill weed, salt and pepper. Pour over ingredients in Crock-Pot. Cook on LOW for 8-10 hours.