Many titles for this post…..
Easiest thing you will ever make
So easy a 12 month old could make
Balls and links…(insert your own joke here…)
Get your toothpick out and go to town…
I could go on….but I won’t bore you anymore.
Get ready….follow along….many directions here…. Get out your crock pot and pour in a bottle of plum sauce and a bottle of a favorite barbeque sauce. Cut up some favorite sausage and some meatballs (you could make your own….but I was short on time..) Set on low for 5 hours. Yes, that is it….you are welcome.
Just in time for a holiday party…am I right…:)
Be sure to sign up today for the SantaSet and the $50 Williams-Sonoma card! Have a great Monday friends ;)
Sharing at Tatertotsandjello
While listening to Sirius a few weeks back…I heard the author of a new cookbook being interviewed. She talked about this cookie dough fudge recipe…and I was totally captivated. What’s this you say?? Cookie dough texture and flavor with no raw eggs to worry about?? And what’s that…it’s super easy??? Me…hooked…totally going to do that. (book is here)
I took this to our teacher welcome back luncheon and it was a huge hit! Yay! I love this recipe because it is easy….no thermometers involved. If you haven’t made fudge before from scratch this is a good one to start with ….
In a mixer…combine the following ingredients for the cookie dough. Set aside.
- 1/3 cup unsalted butter, soften to room temperature
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 Tbsp. half-and-half (or milk or cream) (I used milk)
- 1/2 cup all-purpose flour
In a saucepan…combine until melted.
- 1/3 cup light brown sugar
- 1/3 cup unsalted butter
- pinch of salt
- 1/3 cup half-and-half (or milk or cream) (I used milk)
Take off the heat and slowly (1 cup at a time) mix in confectioners sugar. I used a little over 5 cups.
- 4-5 cups confectioners’ sugar
- 1 tsp. vanilla extract (I would use a bit less…closer to 3/4 tsp.)
- 1/2 cup mini semi-sweet chocolate chips
- Line 8×8 square baking pan with aluminum foil or parchment paper. Set aside.
- For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer. Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half. Add flour and mix until just combined. Do NOT over mix.
- To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners’ sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.
- Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!
*Fudge will keep for 1 week in the refrigerator.
Be sure to stop by the facebook page…. I’m giving away a copy of the Cookie Dough book!!!!
Sharing at Whipperberry
today’s creative blog
This recipe makes really great use of all the fresh tomatoes from our gardens right now. All the ingredients are fresh, tasty and make this lasagna light instead of heavy. It can be made ahead too. Love that! Here is how you put together some Fresh Tomato Lasagna…
In a medium skillet over medium-low heat, melt butter. Sauté onions and 1/4 teaspoon salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently, until onions begin to brown, 5 minutes. Add 2 tablespoons water and stir to deglaze skillet. Cook until onions are brown, 5 to 8 minutes. Set aside.
Meanwhile…blend artichokes and sundried tomatoes…set aside. Chop up rosemary. Cook noodles. Now you are ready to layer.
Caramelized onions are God’s way of saying I love you….they are that good :)
Rub olive oil on pan…lay three noodles….top with artichoke mixture…tomatoes…cheese…rosemary. Continue to layer..ending with noodles and some cheese. Cover with foil tightly and bake.
Serves 4 (recipe adapted from Country Living’s version)
- 2 tablespoon(s) unsalted butter
- 1 large Vidalia onions, thinly sliced
- Salt and freshly ground pepper
- 3/4 teaspoon(s) sugar
- 8 lasagna noodles
- 1.5 tablespoon(s) olive oil
- 1/2 jar artichokes, 1/2 jar sundried tomatoes in oil (blend in food processor)
- 2 beefsteak tomatoes, thickly sliced
- 1 to 2 sprig(s) fresh rosemary, finely chopped (1 tablespoon)
- 8 ounce(s) mozzarella, grated (about 2 cups)
- 1 French baguette
- In a medium skillet over medium-low heat, melt butter. Sauté onions and 1/4 teaspoon salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently, until onions begin to brown, 5 minutes. Add 2 tablespoons water and stir to deglaze skillet. Cook until onions are brown, 5 to 8 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a boil and cook lasagna noodles following package instructions. Drain and drizzle 1 tablespoon olive oil over noodles.
- Preheat oven to 350 degrees F. Brush bottom of a 9 by 9-inch baking dish with 1 tablespoon olive oil. Lay 3 noodles side by side, covering bottom of dish. Spread 2 tablespoons artichoke mixture over noodles, followed by one-third of tomatoes, rosemary, pepper, one-third of reserved onions, and mozzarella. Repeat with 2 more layers. Place remaining 3 noodles over top of lasagna and drizzle with remaining olive oil. Cover with aluminum foil and bake until cooked through, about 50 minutes.
- Meanwhile, tear bread from crust into large breadcrumbs. In a large skillet, melt remaining butter. Add breadcrumbs; toss. ( I just tossed Italian breadcrumbs on mine)
- Remove lasagna from oven, uncover, and top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 5 minutes. Let rest for 10 minutes before serving.
A big shout out today to Apartment Therapy for contacting me about featuring my Preteen Boys Room! Huge honor…and I really appreciate you all sharing!!
Sharing at HOH
My mom used to make me cinnamon toast before school…almost everyday. It is probably the only thing I would eat. A golden brown piece of toast…some butter warmed and melting on the top…sprinkling of cinnamon and sugar. Goodness. It is so simple…but so good.
I wanted to make a muffin that had all these same qualities. This is super easy (one bowl people!!) and they will freeze fabulously too. Make a bunch and when they are cooled pop some in the freezer for later. You can gently warm them in the oven to heat up.
Combine all the dry ingredients. Add in eggs, oil and milk. Gently mix together until just moisten. If you over mix a muffin batter…the muffins will for sure be tough. Just mix until ingredients are blended.
Pour batter into muffin cups. Sprinkle with cinnamon/sugar mixture (basically one part cinnamon, one part sugar). Bake for about 14 minutes at 375. Toothpick will come out clean when they are done.
Makes 12 nice size muffins…perfect for when you have a bunch of hungry kiddos in the morning looking for something yummy to eat ;)
4 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
2 Cups flour
1 Cup sugar
1 Cup milk
1/2 Cup oil
Combine dry. Gently mix in wet. Sprinkle with cinnamon sugar. Bake at in cupcake liners at 375 for 14 minutes.
Sharing at Whipperberry, Tatertots and Jello
stories a to z
house of Hepworth
I have been listening to a radio program on Sirius called “Morning Living”. It is on the Martha Stewart radio station. The host Betsy and Brian are funny, informative and entertaining. I always learn quick little tidbits! This recipe was discussed briefly a few weeks back. It is so easy you don’t even need to write it down. Probably the juiciest chicken legs we have ever grilled.
In a large storage Ziploc….pour in 2 cups of buttermilk, 1 t black pepper, 1 t kosher salt, 2 cloves minced garlic clove. Close the bag and massage the ingredients together. Open the bag and drop in 5 to 7 chicken legs. Put in the fridge for an hour or a day….whatever works for you.
Take the chicken legs out and gently dry them off with a paper towel. Grill to perfection! Last 3 minutes or so of grilling you can brush on some favorite bar b que sauce. Now doesn’t this look like summer to you?!?!
Going to pick the Shabby Apple winner today! Get your comment in to win $50 with Shabby Apple!!!
Have a great weekend friends!
sharing at A to z