Trifle

Leftover brownie pieces and crumbs from the Brownie Cakes (see previous post), leftover chocolate icing, a box of instant pudding, a little bit of cool whip and some chocolate syrup...well, that led to a trifle for tonight's dessert. YUM!

Brownie Cakes

 

Today is my Kate's birthday.  As has become custom around here, the birthday girl chose the menu for her birthday dinner with family.  We are doing that later this week, and I plan to post about that meal.  BUT, today is the big celebration with her friends at preschool.  She was very specific about her requests for snacks at school.  She explained to me that she wanted brownies that were circles...little one on top of a big one...chocolate icing...sprinkles...and each one had to look like a little bitty baby birthday cake...and cheese-its and capri-suns.  (At least she didn't request homemade crackers and fresh squeezed juice!)  Well, after some googling and some pinteresting (are those even words?), this is what I came up with.  And I am so proud of myself that I just had to share with all 2 of you that actually read my blog.  he he he



I baked boxed mix brownies according to the package directions, let them cool completely and then used my very fancy, dollar store, biscuit cutters to get my circles.  I have a set of three cutters and I used the medium and small ones. Using 4 brownie mixes and my cutters, I was able to make 35 little cakes. [In case you're wondering, I saved all the brownie scraps so I can make a Death by Chocolate trifle for our Wednesday night Bible Study group.]

I heated a can of store-bought icing (gasp!) until it was pourable, but not too hot. {Betty Crocker, Rich & Creamy, Milk Chocolate is the BOMB!] I put just a little bit on top of what was to be the brownie on the bottom.  This would serve as the "glue" to hold the top brownie in place.

I then generously spooned the icing over the top of each one and let it run down the sides.  You'll want to only do 2-3 at a time, so you can stop and load each one up with sprinkles before the icing sets. 15-20 minutes later, the icing was set enough for me to transfer them to my storage containers.

 

She hasn't yet seen the finished product, but I know she is going to be thrilled! I can't wait to see the look on her face! Happy Birthday to my little, big girl!

Apple Pie Muffins

This week, the kids and I spent a few days with my parents since its spring break. While we were there, I helped Mom with a few projects. One of those projects was cleaning out and tidying up her pantry. During this project, she decided there were several things in her pantry that would most likely expire before she used them. So, since I cook a LOT more than she does, such items were donated to the needy (me). I came home with a couple bags of stuff, including a few cans of apple pie filling and lots of oats. This is the first thing I came up with.

Get this:

1/2 cup oats

1/4 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter

1 can Pillsbury caramel or cinnamon rolls (8-count)

1 can apple pie filling, coarsely chopped

Do this:

Stir together oats, flour, brown sugar & cinnamon. Cut in butter. Set aside. 

Grease or spray 8 muffin cups. Press/flatten each roll and place one in each greased muffin cup.

Fill each with pie filling and top generously with oat mixture. 

Bake at 350 degrees for 12-15 minutes or until rolls are beginning to brown around edges. 

Cheesy Bacon Tomato Grits

So, I didn't grow up eating grits. Mom didn't fix grits and the few times I HAD to eat them at an event or at someone's house, it was unpleasant at best. Warm, wet and bland. That's the way I would describe them every time. It took all I had to choke 'em down. Then, a couple of years ago, Mom and I ate lunch at Bryce's Cafeteria in Texarkana, AR. For some reason, I ordered their BLT grits. Still not sure why I did it, but boy, am I glad I did! I fell in love with them and we immediately set out to recreate them. We skipped the "L" since there was no lettuce in the original, and well, why would you put lettuce in grits. Furthermore, why would you include it in the name if it wasn't in the dish!? I digress. So, we have recreated these a few times now and every time is a little different and every time we fail to write down how we made 'em...until now. Even if you think you don't like grits, please try these. They are amazing! Sorry no pic right now, I'm working on the iPad and I can't figure out how to access my pics to post it. I'll add the pic as soon as I figure it out.

Get this:
2 cups milk
2 cups water
1 cup quick grits
1 can rotel (drained well)
1 1/2 cups shredded cheese
1/2 pound of bacon, cooked & chopped
4 tablespoons unsalted butter
Salt & pepper to taste

Do this:
Place the milk, water & salt into a large pot over medium-high heat & bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the grits have been incorporated, decrease the heat to low and cover. Remove lid & whisk every 3-4 minutes to prevent grits from sticking or getting lumpy. Make sure to get into corners of pot when whisking. Cook for 20-25 minutes or until mixture is creamy.

Remove from heat, add pepper and butter and whisk to combine. Stir in rotel and bacon then gradually stir in cheese a little at a time.

What's for dinner?

Lasagna

Focaccia Bread

Green Salad

 

Leave a comment and tell me what your fixin.



Easy Lasagna

Photo Source

My mother found this recipe on the back of a box of Skinner lasagna over 30 years ago.  She made it all my life and then, of course, shared the recipe with me. And now, because I love to make your life in the kitchen easier, I am sharing it with you.

I hear so many folks so they don't make lasagna because it's too hard.  Well, not any more! Lasagna can't get any easier than this. YOU DON'T HAVE TO BOIL YOUR NOODLES! I know you can't believe that, but you add extra water to your sauce and that cooks the noodles while it's baking.

AND, it makes A LOT! So, either invite some friends or plan to eat it again later in the week.

Try it...I promise you won't be disappointed!

GET THIS:
1 lb ground beef
1 jar (24 oz) spaghetti sauce
1 1/2 cups water
1 container (15 oz ) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces Lasagna, uncooked

DO THIS:

Pre-heat oven to 350°F. In 2-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 11x7inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Chocolate Oatmeal Bars

These are super good. So good, in fact, that my husband said "these are a keeper" as he was finishing off what the kids didn't eat on their plates (only because they were full). Then he told me they must "go into the rotation." That's pretty high marks around here.

Keep in mind, this makes a 9x13 pan. That's a LOT! You'll wanna plan on sharing this one with a good friend or neighbor. Would be great for a potluck too.

Adapted from this recipe. http://www.southernplate.com/2013/01/revel-bars-amish-romance-and-korean-tv.html

Ingredients

Crust:
1 cup butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats

Filling:
14 ounce can sweetened condensed milk
2 cups chocolate chips

Instructions
Take 2 tablespoons of butter and set aside to use in filling.
In large mixing bowl, place remaining butter and brown sugar. Beat with an electric mixer until creamy. Add all other dough ingredients and mix again until well combined.
Pat 2/3 of mixture into bottom of greased 9x13 pan.
Place all filling ingredients (including the 2 tablespoons of butter you set aside in step one) in a microwave safe bowl and cook at 30 second intervals, stirring after each, until chocolate is completely melted. Pour over crust and spread to the sides.
Drop remaining dough in teaspoon sized drops over the chocolate.
Bake at 350 for 25-30 minutes, or until lightly browned on top. Allow to cool completely before cutting into bars.

What's for dinner?

Meat loaf or baked fish Boiled cabbage Brown rice Green beans Pear salad

What's for dinner?

Baked chicken (seasoned with onions, salt & spice & parsley)
Boiled cabbage
Basil carrots
Brown rice
Dessert: Amish bread

Microwave Lemon Curd

See that beautiful little jar beside that plate?  Oh my!  I LOVE LOVE LOVE all things lemon.  And this lemon curd was oh so easy and super yummy.  AND, I made it in the microwave!  It may have taken a total of 30 minutes including clean up.  I got a little more than 2 cups of lemon curd.  I divided it between 2 of the little jars like in the above picture (each held about 2/3 cup) and a couple of 1 cup Pampered Chef bowls with lids.  This worked well for me because I was able to give some of it away since I DO NOT need that much lemon curd in my house.  I would have eaten it...all of it...with a spoon (sans scones).  Well, that and it only keeps for 3 weeks in the fridge.  So, there would have been added pressure to eat it because I'm not gonna throw food away.  (o;  Ok, so if you love all things lemon as much as I do, then you MUST make this.  TODAY.

Ingredients

1 cup granulated sugar

3 eggs

1 cup fresh lemon juice

zest of 2 lemons, finely grated

1/2 cup (1 stick) unsalted butter, melted

In a very large microwave-safe bowl, whisk together the sugar and eggs until very smooth. Stir in the lemon juice, lemon zest and melted butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon, about 4 minutes total. Remove from the microwave and place a piece of plastic wrap directly on the surface. Cool for one hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated. And it just gets better the longer it sits!