Tuesday, July 30, 2013

PB and Nutella Puppy Chow

The warnings that come with this treat are:
Careful not to inhale when you eat, it's just as bad as eating a powdered sugar donut.  Will cause coughing fits.  Yes, I know from experience.
This is addicting and may require treatment to cure said addiction!

PB and Nutella Puppy Chow

3/4 cup creamy peanut butter
3/4 cup Nutella
1 box rice toasted squares cereal (approximately 13 cups)
2-3 cups powdered sugar

Mix together your peanut butter and Nutella.  Gently stir in the cereal.  

Add 1 cup powdered sugar to a zip shut bag.  Dump in the cereal.  Add 1 more cup powdered sugar.  Zip shut.  Gently shake to coat and break apart the cereal pieces. Add more powdered sugar if needed. 
If you have too much powdered sugar you can put your puppy chow in a colander and shake the excess off. 
Enjoy!
*If you are worried your cereal will break up too much you can do these in smaller batches.  I use approximately 1-1/2 Tablespoons each of pb and Nutella and 1-1/2 cups cereal.  Also useful if you just need a tiny treat and not a big batch.  ;-)

Thursday, July 25, 2013

Foodie Friends Friday Linky Party #54

Welcome to Foodie Friends Friday Party!!


Last week's recipes that received the MOST CLICKS.  I am excited you like my offering.  I received most clicks again!   Check out my Bierrocks!!



Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.


Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.


Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.


Wednesday, July 24, 2013

Café Frappé

There is a local coffee shop that makes the most awesome frozen coffee drinks.  If I lived in town I'd have one every day.  I'd also be broke.  I found an espresso machine at a second hand store for $5.38.  I thought for that price I'd give it a whirl! I do still stop by the coffee shop for a drink now and then.  She does a really good job!

Café Frappé

2 espressos (uses 1/2 cup water and 2 Tablespoons coffee ground, espresso style)*
2 Tablespoons coffee syrup (any flavor you like or mix and match a couple)
2 Tablespoons powdered sugar
1/4 to 1/3 cup half and half (I use milk)
1-3/4 to 2 cups crushed ice (changes the thickness)
chocolate or caramel syrup (optional)
whipped cream (optional)

Blend all but the chocolate or caramel syrups and whipped cream.  If using syrup drizzle on the inside of your glass.  Pour in drink and either top with whipped cream or drizzle on more syrup. 

Feel free to use more or less of any of the ingredients (except the espresso) to change it up the way you like it. 

*It won't be quite the same but you can use a regular coffee pot with the same measures above and double up on your filter to make your "espresso." 

Tuesday, July 23, 2013

Fluffy Biscuits

Tender and flaky.  Easy to make, hard to resist!  Freezer friendly so make extra for quick breakfasts!


Fluffy Biscuits                                                                                     Printable Recipe

2 cups flour
1/2 Tablespoon sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1/3 cup shortening
1 cup milk

In a medium bowl mix together the dry ingredients. 
 Cut shortening into the flour mixture until it resembles coarse crumbs. 
 Stir in milk be only just enough until the flour just mixes in. (I did not use quite all of my milk the first time before it had enough to turn out.)
Dump out onto a floured surface.  Sprinkle a little flour on top. Gently pat dough out to 1 inch thick.
Cut biscuits with a 2-1/2 - 3 inch cutter. When I was growing up my mom used a plastic glass dipped in flour as her cutter. You can put the scraps together for another biscuit but it won't look the same.  The more you play with the dough the more dense and funny looking your biscuits will be. 

Place 2 inches apart on ungreased cookie sheet. Bake at 425 degrees for 12-14 minutes or until golden brown.
Slice and serve with butter and honey.  Would be great smothered with sausage gravy or use with vegetable beef and biscuit casserole
If you'd like to use your biscuits as a morning breakfast or other sandwich press your dough into 1/2" thickness.  Cut, then lightly dampen one biscuit top and lay the other top of it. Bake as usual.  It is much easier to separate for sandwiches.

Washington County Reserve Champion in Breads/No Yeast
2014


Friday, July 19, 2013

"Freezer Friendly" Party

I had such a great turn out for recipes for this party celebrating 2000 likes for me on Facebook. Here they are, all in one place for everyone to find easily!

Thursday, July 18, 2013

Foodie Friends Friday Linky Party #53

Welcome to Foodie Friends Friday 

Picnic Party!!


Last week's recipes that received the MOST CLICKS.  It's a three-peat for me.  WOW!!   Check out my Homemade Christmas Ornaments!!


Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.


Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.


Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>
Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

Easy Quiche

Just as the name says, this quiche is easy to make.  Change up the meats and veggie to suit your taste and/or leftovers you have in the fridge.  

Easy Quiche                                                                                          Printable Recipe

Veggies of any sort, cooked.*
1-1/2 cups shredded Mexi-blend cheese or any of your favorite
4 teaspoons flour
1 to 1-1/2 cups cooked meat (chopped ham ,bacon or sausage or any combo)
4 eggs
1-1/3 cup milk
salt and pepper optional (depends on the meat you use)
unbaked pie crust

Preheat oven to 400 degrees.

Drizzle a little olive oil in a non stick pan.  Cook until vegetables are soft.  Cool.  
*I used 1-1/2 cups shredded zucchini and squash and some red onion I had.  
 Chop ham slices.
 Toss together cooled veggies, cheese, and flour. I used our homemade goat mozzarella so it is white. 
 Spread evenly onto unbaked pie crust.
 Add meat evenly over veggies and cheese mixture.
Mix together egg, milk, and optional salt/pepper.
Pour over meat and cheese.  If you have any floaties, press them down with the fork so they are coated.
 Place into oven and either use foil around the crust or a pie shield. 
Bake for 40 to 55 minutes until filling is set.


Tuesday, July 16, 2013

Piña Colada Cake

Only thing missing is the rum and I may add a dash of Malibu Rum or some rum extract to the cake mix next time!

Piña Colada Cake

1 box yellow cake mix (plus oil and eggs according to directions)
21 oz can of crushed pineapple, with juice drained and reserved
1 package instant vanilla pudding
1 cup milk
1 container of whipped topping
shredded coconut (toasting optional)
chopped pecans


Pour pineapple juice into a measuring cup and add water until it measures what is needed for your cake mix instructions. 



Mix cake mix and ingredients according to directions.
Pour into greased 11"x15" jelly roll pan.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.  Cool completely.
In large bowl mix vanilla pudding and milk. Beat until smooth. Mix in crushed pineapple. Pour mixture over cake.
Spread evenly.
Top with thawed whipped topping.
Spread evenly.
Sprinkle coconut and pecans on top (my husband didn't want coconut so that is why there isn't any on the left. Next time I will toast my coconut and nuts first! Keep cake chilled until ready to serve.
Enjoy!

Sunday, July 14, 2013

Gluten Free Peach Crisp


We loved the apple crisp so much we decided to try it with my canned peaches.  It is quite delicious!



Gluten Free Peach Crisp

2 quarts canned peaches (or 2 large cans peaches in fruit juice only)
1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter

 Mix  together maple syrup, cinnamon, pecans and oats in medium bowl.
Cut in butter (you may have to use your hands...just break it up the best you can.) 
Drain peaches and reserve juice for another use.  Spread into bottom of 9x13" baking dish.
Top with oatmeal mixture (you made need to 'recrumble' a little.)
Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown.  If you find yours does I would suggest covering with foil for 1/2 of the time.
Serve right away with vanilla ice cream or whipped cream.  This crisp does not stay crispy overnight.  My family still loves it the next day anyway.  


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