Oreo Peanut Butter Cup Popcorn

Oreo Peanut Butter Cup Popcorn

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Have you tried the new Peanut Butter Cup Oreos yet? I don’t know how often Oreos comes out with a new flavor, but I love it when they do. When I find out that they’re out, I’ll go on a hunt to all the grocery stores, Wal-Marts, and Super Targets in town to try and find them. The last flavors Oreos had that were limited edition were pretty good. The Marshmallow Crispy Treat one was my favorite. Watermelon was ok too. I’m still waiting for Oreos to come out with a bacon flavored Oreo. That would be awesome.

I wanted to make something with these oreos and this popcorn hit the spot. The peanut butter cup oreos gave the popcorn a sweet and salty combination. You can do so much just this recipe. It’s only 3 ingredients. I had quite the kitchen disaster after making this too. My popcorn ended up popping all over my kitchen counter, because I didn’t have the cover over it.  Then the bag of popcorn kind of split open and there was pop corn seeds all over my kitchen counter. That was not any fun to clean up, but once all the ingredients were in the bowl and combined together it wasn’t so bad. In fact, the popcorn was pretty good. Maybe even too good! I couldn’t stop munching on it, and had to put the rest away.

Oreo Peanut Butter Cup Popcorn

Oreo Peanut Butter Cup Popcorn

Oreo Peanut Butter Cup Popcorn
 
Ingredients
  • 20 Peanut Butter Cup Oreos (crushed)
  • 20 ounces of White Almond Bark
  • 8 cups of popped Pop Corn
Instructions
  1. Microwave 8 cups of pop corn.
  2. Melt the almond bark in a microwave for 2 minutes and stir after 1 minute to see if the chocolate has melted. Mine took about 1 minute and 45 seconds to melt in the microwave.
  3. While the almond bark is melting in the microwave, chop the oreos with a knife or crush the oreos in a zip lock bag until finely chopped.
  4. Stir the almond bark and crushed oreos into the popped popcorn until well combined and enjoy!

 

Trisha Yearwood’s Sweet and Saltines

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Trisha Yearwood’s Sweet and Saltines  are the perfect sweet and salty snack. I had a little leftover bacon from breakfast, so I chopped some bacon up and added that to the top of it to get a smoky hint with the sweet and salty combo. It was pure heaven let me tell you. Do not forget to spray the tinfoil before placing the crackers on top of tinfoil. They will stick pretty bad to the tinfoil if you don’t. I had a pretty hard time getting the stuff out off of that tinfoil.  I was munching on these all afternoon with strawberries.

The rain finally stopped and I’ve been in my pajamas all day just lounging on my couch and watching Food Network. If you haven’t noticed at all, I like watching Trisha Yearwood’s show. Wish they would start airing some newer episodes though. Food Network likes to show repeats A LOT. At least I got something productive done like taking a nap. I also managed to cook the perfect roast chicken and some potatoes. Look for those coming soon on this blog!

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Trisha Yearwood's Sweet and Saltines
 
Ingredients
  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1⅓ cups)
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
  3. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
  4. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

 

Chocolate Chip Cookie Dough Dip

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Chocolate Chip Cookie Dough Dip takes less than 10 minutes to make and only has 5 ingredients! You have your basic cookie dough ingredients like butter, sugar, and chocolate chip cookies, but instead of flour you use cream cheese for the dippy part. Did I just say dippy?  The directions say to melt the butter and sugar together on a stove top but I just did that part in the microwave. Once you start eating the dip you won’t be able to stop. I used crackers to dip but you can use fruit. Strawberries would be really good with this.  This dip would even be good in the middle of two chocolate chip cookies!

I’m pretty excited. I found a website online that sells different photography backdrops. Some of them even include back drops that look like tables. I ordered some and can’t wait to get them soon. I’ve been wanting to make my own table tops out of wood, but I just don’t have the patient to learn how to use the power tools, and Ben gets irritated at me whenever I don’t want to finish the project or can’t figure out how to use the electric drill. There are some power tools I can use like a saw :) , I am just clueless how to use them.

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Chocolate Chip Cookie Dough Dip
 
Ingredients
  • ½ cup butter
  • ¼ cup brown sugar, slightly packed
  • 1 teaspoon pure vanilla extract
  • 8 oz. cream cheese , room temperature
  • ½ cup powdered sugar
  • 1 cup mini semi-sweet chocolate chips
Instructions
  1. In a medium saucepan melt the butter and brown sugar over medium heat until sugar has completely dissolved. Remove pan from heat and whisk in the vanilla extract. Set aside and let cool completely.
  2. While sugar/butter mixture is cooling, cream together the cream cheese and powdered sugar for 1-2 minutes in a large bowl.
  3. Slowly pour in the butter/sugar mixture. Beat until the mixture is combined and not separated. It may take up to 5 minutes.
  4. Stir in the chocolate chips.
  5. Serve with Graham crackers, vanilla wafers, animal crackers

Recipe adapted from Chef-In-Training

 

Strawberry Yogurt Ice Pops

Strawberry Yogurt Ice Pops

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I just love making ice pops in the Summer time. They are fun and easy to make if you have two kitchen utensils. A blender/food processor and some ice pop molds. I used to have these dinky plastic molds for ice pops that I got at Target I believe. They work fine but they weren’t the fancy mold that actually looked like popsicles. They are pretty simple to get out of the molds. Just run some really warm over them and when you can feel them start to move inside the molds that is when you can take them out. It doesn’t take that long either! I’ve tried the one method where you leave them sitting in water for a couple of minutes but then the ice pops start to melt inside and you don’t get fancy mold.

This is just a base I used. I had some leftover fruit from making that fruit salad and I just threw the fruit that was leftover into a food processor with 1/2 cup of yogurt and about 1 to 2 teaspoons of honey. Puree the mixture until it is smooth and pour them into the ice pop molds. Pretty simple. They take about 4 to 6 hours t to freeze in the ice box.

Strawberry Yogurt Ice Pops

 

Strawberry Yogurt Ice Pops

Strawberry Yogurt Ice Pops
 
Ingredients
  • ½ cup of yogurt (whatever you have on hand)
  • 1½ cups of strawberries
  • 1 to 2 teaspoons of honey
  • 12 popsicle sticks
Instructions
  1. In a food process/blender puree fruit and yogurt until smooth.
  2. Pour the fruit and yogurt mixtre into ice pop molds and place the stick in the middle. Freeze for up to 6 hours.

 

Rhubarb Upside-Down Cake

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This picture was retaken on 5/28/2014. The sun was out. :)

Rhubarb Upside-Down Cake is a great way to use up some of that rhubarb growing in your garden. We have plenty of rhubarb in back yard. If you would like to come over and get some please feel free to stop by! I don’t care where you live either, just make sure to knock first! Ha ha, just kidding.

My first rhubarb of the season has come up and so I made some rhubarb upside-down cake. Have you ever made pineapple upside-down cake before? IT’ just like that. Switch the pineapple out for out for some rhubarb and call it a day. Rhubarb also needs some sugar too. If not it will be too tart. The hard part about these cakes is flipping it. I recommend putting some white parchment paper over the cutting board too before you flip it, that way you can save from having to wash the cutting board and just have to wash the cast iron skillet instead.

I hope you enjoy this fabulous rhubarb upside-down cake. More rhubarb recipes to come later! :) If you like rhubarb try Rhubarb Fruit Leather.

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Recipe from Taste of Home

Rhubarb Upside-Down Cake
 
Author:
Ingredients
  • TOPPING
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, melted
  • BATTER
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅔ cup milk
Instructions
  1. Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired. Yield: 8-10 servings.

 

Lemon Cupcakes

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I remade these again on 5/29 and took some new pictures. Didn’t really care for how the first batch of frosting turned out. As you can see it was almost neon yellow! :)

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On Wednesday I made these lemon cupcakes and was going to bring them to a bake sale that we had for work. Well, they really didn’t make it to the bake sale. It was almost kind of strange because when they were baking in the oven it seem liked half of them turned out and the other half of them ended up sinking in the cupcake tin. Like literally sank in! I don’t get how that could possibly happen? Did the baking powder not make it into the whole batter and caused half of it to collapse. Or maybe it’s my oven and it’s not cooking properly? I noticed that with my first batch of macaron cookies.   some for a picture. Half of them did make it though so I was pretty happy about that and they were good!

I got this recipe from the Food Network magazine and the lemon cupcake had called for making a merignue frosting with egg whites and I have never got that type of frosting to work. There was a grape fruit cupcake recipe with powdered sugar and butter so I just subbed in lemon juice instead of grapefruit. Hope you like it.

 

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Lemon Cupcakes
 
Ingredients
  • Ingredients
  • For the cupcakes:
  • 1¼ cups all-purpose flour
  • ¼ cup sliced almonds
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
Instructions
  1. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
  2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
  3. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/triple-lemon-cupcakes.html?oc=linkback

 

Almond Raspberry Macarons

 

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After MANY fails of trying different macaron recipes, I was browsing pinterest today and came across a step by step page that showed you how to do everything. You do not know how many times I have tried making these before. I’d be so disappointed  when the cookie didn’t turn out and get their famous little bottom they’re known for. They were still good and I would still eat them.

The key to making macaron cookies like these is to let the batter rest before you bake them. The first batch only half of them turned out and I followed the recipe and let them sit out on the cookie sheet for 20 minutes. The second batch was more successful and the cookies all turned out! Think it was because the batter was resting while the first attempted batch of cookies were being baked in the oven. I’m definitely saving this recipe and the great part about it is that it doesn’t require the use of scale. Most macaron recipes I’ve tried, the weight was all in grams. My food scale just recently broke and that is so irritating. It won’t even work with new batteries in it. Might have to go and buy a new one.

Oh yah, I have to laugh too. The first time I made these on my page someone corrected me for the spelling of macarons. I had macaroons down and in the last issue of Food Network’s magazine there was a step by step recipe that I tried (by the way) and it didn’t work out of course. Go figure! Food Network even spelled macaron wrong on their main page. Shame on them! So happy I finally found a good macaron recipe, this recipe is a keeper for sure.

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For the rest of the recipe and step by step photos please visit  momsdish.com!

Almond Raspberry Macarons
 
Ingredients
  • 3 Egg Whites; kept in room temperature for 24-48 hours
  • ¼ cups White Sugar
  • 2 cups Confectioners Sugar
  • 1 cup Almond Flour
  • Food Coloring; (peach or red & yellow)

 

Cookie Dough Balls

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Happy National Chocolate Chip Cookie Day! In honor of today, I went to the grocery store and got some chocolate chip cookies. I remember when we used to be able to go there and get cookies for less than 15 cents. Not any more. Now you have to spend almost 3.00 for a container of them. The chocolate chip cookies weren’t enough, so I decided to go home and make some chocolate chip cookie dough balls. If you’re craving just the cookie dough and are afraid to get sick from the raw eggs, this is the cookie dough for you. These came together in less than 5 minutes and it took me about another 5 minutes to roll them into a ball. Talk about cookie dough heaven!

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