Thursday, November 3, 2016

Have you ever tried 7-Up Biscuits?  I know what you’re thinking, weird, but don’t knock it till you’ve tried it!  You don’t know what you’re missing!  These are the buttery-est biscuits ever.  Buttery-est – I like it!  They’re kind of delicate and crumbly and wonderful!  The recipe is super easy and a little bit rustic.  Nothing fancy – rustic.  You can use your biscuit cutter for perfect little rounds, or just press the dough in the pan like I did.  Either way, they’re wonderful.  Perfect with any meal, of course, but super delicious on your breakfast plate with heaps of strawberry jam.  When my daughter was younger, she asked for 7-Up Biscuits for breakfast every Saturday morning.  When you find a recipe your kids enjoy, it’s a keeper for sure.  See, there’s no reason to miss out on these yummy biscuits.  You’re going to love them!  And I’m kind of loving that tomorrow’s Friday!

7-Up Biscuits

Ingredients:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-Up
1/4 cup melted butter

Instructions:

Preheat oven to 450 degrees.  In a large bowl, mix together Bisquick and sour cream and then mix in the 7-Up.  This will make a really soft dough.

Melt the butter and pour it into a 9 inch square pan.  Press dough on top of the melted butter.  Bake for 12-15 minutes or until golden brown.  Enjoy!

(Recipe Source:  Cara Carroll)

♥Tawnya

Wednesday, November 2, 2016

Remember when I said I am hopelessly addicted to Italian food?  I wasn’t kidding and this Incredible Baked Ziti doesn’t help matters!  It just so happens, you could serve this pasta dish to me three meals a day and I would be smitten.  What makes it truly awesome is the flavors just continue to develop, so you can serve delicious leftovers with pure gladness! 🙂  Kind of perfect, right?  This recipe is a total keeper.  Try it and see.  You’ll be so glad you did!  I hope your Wednesday was incredible!

Incredible Baked Ziti

Ingredients:

1 pound cooked ziti
1 pound ground meat
28 ounces spaghetti sauce
1/4 cup sour cream
8 ounces cottage cheese
4 ounces cream cheese
1/2 cup Parmesan cheese
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 375 degrees.  Grease a 9×13 inch baking dish.  Pour a ladle of spaghetti sauce to cover the bottom of the dish.  Layer in half the cooked ziti.

Cook and drain ground meat and add remaining spaghetti sauce.  Return to stove and let simmer.

In a bowl, combine the sour cream, cottage cheese, cream cheese, Parmesan cheese, onion powder, garlic powder and pepper.  Spread over the first layer of ziti.

Layer on the remaining cooked ziti.  Pour spaghetti/meat sauce over top to cover.  Top with mozzarella cheese.

Bake uncovered for 45 minutes.  (If cheese begins to brown before dish is heated through, cover with foil for remainder of baking time.)

(Adapted from sweetandsavoryfood.com – Million Dollar Casserole)

♥Tawnya

November 1, 2016

The first time I made this delicious Cinnamon Sugar Bread, it was gone in less than an hour.  The second time I made this bread, I made two loaves.  It’s wonderful; I mean it!  The kitchen smells so good while it’s baking, and I really have to exercise patience.  Waiting an entire hour is no easy feat!  A warm slice right out of the oven is simply irresistible, but a warm slice right out of the oven topped with strawberries and a big dollop of whipped cream is pure heaven!  You have to make this bread soon!  Make it now so you can have a slice for breakfast tomorrow.  And then hide it – you’re going to want a slice for dinner, too!  🙂  I hope your Tuesday has been simply wonderful!

Cinnamon Sugar Bread

Ingredients:

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Instructions:

Preheat oven to 350 degrees.  Lightly grease a 9×5 inch loaf pan.  In a large bowl combine flour, baking powder, salt and 1 cup sugar.  Add egg, milk, and oil to flour mixture.  Stir until just combined.  Pour half the batter into pan.  Sprinkle with cinnamon and 1/3 cup sugar.  Cover with remaining batter.  Top with more cinnamon and sugar if desired.  Bake for 45 minutes to 1 hour or until a toothpick inserted into center of the loaf comes out clean.  Let cool in pan for 10 minutes before removing to a wire rack to cool completely.  Enjoy!

(Recipe Source:  A Whisk and a Prayer)

♥Tawnya

Monday, October 31, 2016

Are you hooked on Broccoli Cheddar Soup like I am?  You are!?!?  Then you have to make this soup!  IT IS INCREDIBLE!  I had a sudden craving for Panera Bread some time ago, and made it my mission to find a copy cat recipe for their Broccoli Cheddar Soup.  Pretty sure I scored when I found this one!  It’s my favorite!  Try it; you’ll see!  Be warned, though…  there is a very good chance you’ll become hooked on this soup.  I won’t hold it against you; you’re in good company!  Happy Monday, everyone!

Broccoli Cheddar Soup

Ingredients:

1 tablespoon butter
1/2 medium onion diced
3 cups water
3 teaspoons beef bouillon
1/4 cup butter
1/4 cup flour
1-1/2 cups half & half
3 cups chopped broccoli florets
1 cup shredded carrots
A few dashes of salt to start
1/2 teaspoon pepper
2 cups shredded mild cheddar cheese

Instructions:

In a small pan saute´one tablespoon butter and onions over medium heat until onions are translucent.  Remove from heat and set aside.  In a small sauce pan bring water to a boil, add beef bouillon and whisk until combined.  Remove from heat and set aside.  In a deep pan or soup pot melt 1/4 cup butter over medium heat.  Slowly whisk in flour until mixture clumps up or forms a ball.  Add beef bouillon/water mixture and stir to combine.  Slowly whisk in half & half and continue to stir until smooth.  (If large lumps remain, mash them out with a rubber spatula).

Add broccoli florets, shredded carrots and onions and bring soup to a boil.  Reduce heat, cover, and allow to simmer 15-20 minutes or until broccoli is tender and easily pierced with a fork.  Stir in salt, pepper and cheddar cheese.  Stir until cheese is melted.  Serve hot and top with additional cheese if desired.

(Adapted from Crème de la Crumb)

Note:  The original recipe does not call for shredded carrots.  I added them because they’re fabulous.  Add a few dashes of salt and taste; it doesn’t take much.  Also, I leave the water/beef bouillon mixture on low heat.  Pour the warm liquid and then whisk like mad – there should be no lumps. 🙂  French bread is a must and you’re missing out if you don’t dip it.  🙂  Enjoy!

♥Tawnya

Sunday, October 30, 2016

I’ll pretty much pass when it comes to raisins…. unless they’re baked into the best oatmeal raisin cookies on the planet.  And you’re looking at ’em!  🙂  These cookies are Bryan’s favorite and for good reason – they’re fabulous!  They are the perfect balance of chewy and crispy, salty and sweet.  The recipe is quick and super simple and the cookies bake to perfection.  And, oh my goodness, they’re huge!  Bet they’d be perfect sandwich cookies – with scoops of butter cream in the center… or ice cream… that’s next on my list!  Heavenly!  You have to try these Chewy Oatmeal Raisin Cookies.  Even if you aren’t a raisin lover, you’ll love these cookies.  This recipe is a keeper; I promise!  🙂 I hope your week is super fabulous!

Chewy Oatmeal Raisin Cookies

 Ingredients:
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted (1-1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1 tablespoon vanilla extract
1 egg
1 egg yolk
1-1/2 cups old fashioned oats
1 heaping cup raisins
1/2 cup chopped walnuts or pecans (optional)

Instructions:

Preheat oven to 325 degrees.  Line cookie sheets with parchment paper.

Melt butter and let cool slightly.

Mix flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.  Mix in the four mixture until just blended.  Add the oats, nuts, and raisins.  Mix until just blended.

Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes.  Do not overbake.  The edges should look golden brown and the centers still slightly soft.  Let cookies rest on cookie sheet for a couple of minutes before transferring to a cooling rack.

(Recipe Source:  The Girl Who Ate Everything)

Note:  My baking time was around 20 minutes.  Check at 14-16 minutes and continue baking if necessary.  Enjoy!

♥Tawnya

Sunday, October 2. 2016

Oh my goodness, you have to try this Glazed Strawberry Bread.  I can’t resist a recipe that involves strawberries, and I’m so happy I came across this one.  Not only is it super easy to make, it’s so good!  Lots of strawberry wonder, and the glaze… try to save some for the strawberry bread, okay!  Best part, the recipe makes two loaves, so it’s perfect for sharing.  Go on and give this Glazed Strawberry Bread a try.  You’ll love it; I sure do.  And if I don’t stop sneaking bites, there won’t be any left for sharing. 🙂  Hope you’ve had a really great Sunday!

Glazed Strawberry Bread

Ingredients:

3 cups all purpose flour
2 cups sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
3 eggs, beaten
2 (10 ounce) packages frozen, sliced strawberries, thawed

For the Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Instructions:

Combine the flour, sugar, cinnamon, baking soda, and salt in a bowl and mix well.  In a separate bowl, mix together the oil and the eggs.  Drain strawberries reserving 1/2 cup of juice.  Stir strawberries into oil/egg mixture.  Add the strawberry mixture to the dry ingredients and mix well.  Then add the reserved strawberry juice and mix well.  Pour the batter into two greased and floured 5×9 inch loaf pans.  Bake at 350 degrees for one hour or until toothpick inserted comes out clean.

For glaze:  Combine ingredients and mix well.  Drizzle over warm loaves of bread.  Enjoy!

(Recipe Source:  Cara Carroll)

♥Tawnya

October 1, 2016

I grew up eating those little dollops of pure goodness.  My Mamaw made them all the time.  She had rows of them waiting for us as soon as we got off the school bus.  Best after school snack ever!  My Mamaw spoiled us rotten. 🙂  She was pretty great at it, too.  On really cold winter days, she held our coats in front of her heater until they were super warm.  Then she sent us out, all warm and cozy, to wait for the bus.  She timed it perfectly.  How did she do that?  Every Thursday was grocery day and she always bought us a candy bar – always.  In fact, that’s how I became hooked on Snickers bars.  🙂  Summers were slow and simple and wonderful.  We sat at the picnic table under her beautiful tree and ate watermelon straight from my Papaw’s garden.  We shelled purple hull peas until our finger tips were solid purple.  We played outside until we just couldn’t play any more and then we fell asleep.  Each of us.  Stretched out across the floor, snug under that beautiful, colorful quilt, with the window unit on full blast.  We slept like babies, safe and sound, and not a care in the world.  And it was magical.

Oatmeal Peanut Butter No Bake Cookies

Ingredients:

1 stick of butter
2 cups white sugar
1/2 cup milk
3 tablespoons cocoa
3 cups quick cooking oats
2/3 cup creamy peanut butter
1 teaspoon vanilla

Instructions:

Bring butter, sugar, milk, and cocoa to a boil for one minute.  To make sure cookies set properly wait until mixture comes to a complete FULL boil and then start the timer for one minute.  Remove from heat.

Add peanut butter, vanilla, and oats.  Stir well and drop by the spoonful onto waxed paper or parchment paper.  Let them set and cool.  Enjoy!

Recipe Source:  The Girl Who Ate Everything

♥Tawnya

Tuesday, August 16, 2016

My daughter is going back to college tomorrow, so I went straight for the comfort food.  These Chili Cheese Dogs are the ultimate comfort food, too.  Just look at that plate.  I think there’s bread in there somewhere, but I can’t say for sure.  I just kept adding more and drowning my sorrows in chili and queso. 🙂  Kaylenn is a Junior this year, so this is not new to me, but I’ll never get used to seeing her drive away.  It gets me every time.  I’ll wait patiently till Thanksgiving break I suppose but, until then, bring on the comfort food. 🙂

Try these Chili Cheese Dogs.  They’re pretty awesome… and even better when shared with your daughter who’s off to college tomorrow.  I hope you’ve had a very happy Tuesday!

Chili Cheese Dogs

Ingredients:

1 pound ground beef
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Hot dogs
Hot dog buns
All the toppings you love most – we add queso on top!

Instructions:

In a large skillet, cook beef and drain.  Stir in the tomato sauce, water, Worcestershire sauce and spices.  Bring to a boil, then reduce heat and simmer for 15 minutes.

(Slightly adapted from Taste of Home)

For the Queso

I stick with the traditional Velveeta queso recipe, but I add a can of cream of chicken to make it wonderfully creamy.

Ingredients:

16 ounces Velveeta, cubed
1 can of Rotel
1 can cream of chicken

Instructions:

Place ingredients in microwave safe dish and microwave on high for 3 minutes and stir.  Return to microwave and cook for 2 minute increments until cheese is melted and smooth.  Enjoy!

♥Tawnya

Monday, August 15, 2016

It’s raining outside and a cool 74°… in August!  I think you know me well enough by now to know what that calls for… SOUP!  You’re with me, right?  At work today, I caught myself just listening to the rain and thinking about Fall and sweaters and boots and leaves and pumpkin patches and this TACO SOUP!  Did I get any work done today? 🙂  This fabulous Taco Soup recipe comes from my Aunt Carol’s Kitchen.  It’s perfect when it’s cold outside and even when it’s not.  It’s super quick and easy and just plain delicious!  Try it!  Have a bowl of soup and a big stack of tortilla chips, but you have to dunk the chips or it just won’t be right.  Trust me; I’m a pro at eating this soup. 🙂  I hope you had a super cool Monday just like mine and I hope your week is nothing but fabulous!

Fabulous Taco Soup

Ingredients:

1 pound ground beef, cooked and drained
1 can stewed tomatoes
1 can whole kernel corn
2 cans ranch style beans
1 packet taco seasoning
3/4 cup water (I add a little more for soupier soup – you know, for dunking!)
1 packet Hidden Valley Ranch Buttermilk Recipe Salad Dressing & Seasoning Mix
4 ounces Velveeta, cubed

Instructions:

(Do not drain canned ingredients.)  Add everything to a pot and bring to a boil.  Reduce heat to a good simmer and cook until cheese is melted.

Told ya’ it was easy!  Enjoy!  🙂

(From my Aunt Carol’s Kitchen)

♥Tawnya

Friday, August 12, 2016

A picture is most definitely worth a thousand words, right?  I had to get a close up of these incredible brownies so you could swoon over the layers of chocolate and caramel.  They are as rich and decadent as they look – trust me.  I came across this recipe at Oh, Sweet Basil and started making it minutes later.  I am completely weak when it comes to chocolate and caramel; I will never resist.  I kind of guarded these brownies with my life and I am not even a tiny bit ashamed.  I may or may not have shared; I can’t seem to remember.  🙂  You have to make these unbelievably delicious brownies very soon; you’ll see exactly what I’m talking about.  Just don’t be surprised if you can’t bear to share.  There’s no shame in that!  🙂  Happy Friday, everyone!

P.S.  You’re probably going to want to drink the caramel after melting it but don’t, okay?   The brownies….:)

Famous Caramel Brownies from Oh, Sweet Basil

Ingredients:

1 box Betty Crocker German Chocolate Cake mix
2/3 cup margarine, melted and cooled
1/3 cup evaporated milk
1-1/2 cups chocolate chips (milk or semi sweet)

For the filling:
1 bag Kraft Caramels (40 pieces)
1/3 cup evaporated milk

Instructions:

Heat oven to 350 degrees.  Spray a 9×13 inch pan with nonstick spray.

In a bowl, mix the dry cake mix with the milk and margarine.  Pour 1/2 the batter into the pan and gently spread it out.  It will be very thin.  Place in the oven for 8 minutes.  Place remaining batter in the fridge.

Meanwhile, unwrap the caramels into a glass bowl and add 1/3 cup evaporated milk.  Microwave on high for 30 second intervals, stirring between until smooth.

Remove the brownies from the oven and sprinkle with chocolate chips.  Pour the caramel over the chocolate.

Remove the batter from the fridge and gently pat a tablespoon or so into the palm of your hand.  If it sticks run your hands under cool water or spray with a little nonstick spray.  Place each piece over the caramel like a patchwork quilt until all of the caramel is covered.  You can also place saran wrap next to the pan and press the dough onto that in the exact size of the pan.  Just measure by doing the length and then moving the pan to the end to measure the width.  Carefully flip it onto the caramel.  Bake an additional 16 minutes.

Remove from the oven and allow to cool before serving.  You can also place in the fridge to help the caramel set which makes for easier serving.

(Recipe Source:  Oh, Sweet Basil)

♥Tawnya