Wednesday, July 27, 2016

This was supposed to be dinner.  But it just smelled so good, and I couldn’t resist, so it became brunch.  I feel like that’s another confession.  Who in the world eats foods like this for brunch?  You do, don’t you…. oh, thank goodness, for a minute there I thought I was the only one. 🙂  This Chile Colorado Burrito is pretty irresistible and easy to make!  You’ll see!

The delicious, meaty filling starts in the crockpot which, of course, makes it a winner already.  I turned my crockpot on just before calling it a night.  It cooked while I slept and I woke up this morning to something that smelled pretty dreamy.  And, you guessed it, brunch was served!  Try it – there’s no sense in waiting till dinner.  It makes the perfect brunch, and that’s a promise! 🙂 Have a fabulous Wednesday!  You totally deserve it!

Crockpot Chile Colorado Burritos

Ingredients:

2 pounds of stew meat

19 ounce can of mild, red enchilada sauce

2 beef bouillon cubes

1 can of refried beans

Burrito size flour tortillas

Shredded cheddar cheese

Directions:

Place stew meat, beef cubes, and enchilada sauce into crockpot and stir to combine.  Cover and cook on low for 8 hours.

Once stew meat has finished cooking, turn your oven on to Broil.  Warm refried beans in microwave.  Lay a tortilla on an oven safe plate or pan.  Spoon refried beans down one side of tortilla.  With a slotted spoon to drain some of the sauce, spoon cooked stew meat over beans.  Roll filled tortilla burrito style.  Ladle sauce from crockpot over top of burrito.  Sprinkle cheese on top.  Place in oven and broil until cheese is melted and bubbly, about 2-4 minutes.  Incredible!

(Recipe Source:  Food Pusher)

Note:  If you are concerned about saltiness, use one beef cube; I did and it was incredibly flavorful.  Use at least 19 ounces of red enchilada sauce – more if you’d like.  Enjoy!

♥Tawnya

Tuesday, July 26, 2016

I have another confession to make…  I’m a bit of a snacker.  There are days when I’d rather munch on snacks than have a real meal.  There, I said it… I feel so much better now.  While I’m at it, I might as well tell you about my new snack attack obsession – Zebra Popcorn with Peanut Butter.  It’s unbelievable!  Try it!  You’ll be happy you did!  I hope your Tuesday has been awesome!

Zebra Popcorn with Peanut Butter

Ingredients:

Popped popcorn

White chocolate chips

Milk chocolate chips

Peanut butter

Directions:

Pop popcorn and spread it on a plate in a single layer (remove unpopped kernels).

Add peanut butter to a bowl and microwave for 30 seconds, remove from microwave and stir.  Microwave in 30 second intervals until melted.  Once melted, pour into a small freezer bag.  Use scissors to clip one corner of bag.  Squeeze and drizzle peanut butter all over popcorn.  Repeat these steps with milk chocolate chips.  Then white chocolate chips.  Done!

Note:  I popped a snack size bag of microwaveable popcorn.  I melted 1 cup each of chocolate chips and peanut butter.  The picture shows the peanut butter drizzle on top but, I don’t know, we’re thinking it might be yummier with the white chocolate drizzle on top.  Decisions!  🙂 Enjoy!

♥Tawnya

Monday, July 25, 2016

We got some much needed rain here last night.  It’s been a while and, goodness, we certainly welcomed it.  I wrapped up in my fluffy blanket and just listened.  It got me to thinking about comfort food and my Mom’s Vegetable Soup, also known as Hamburger Soup and, my favorite, MawMaw Soup.   It’s warm and hearty and wonderful and the ultimate big bowl of comfort even right here in the dog days of summer.  It was cooking in my kitchen today and it was fabulous!  Try it…  I triple dog dare ya’!  🙂  I hope your Monday is amazing!

My Mom’s Vegetable Soup

Ingredients:

8 potatoes, peeled and cut into chunks

12 cups of water

2 tablespoons of butter

1 pound of ground beef, cooked, drained

37 ounces of canned tomato sauce – 🙂 What in the world? (a 29 ounce can, plus an 8 ounce can)

1 can of cream style corn (14.75 ounces)

1 can of sweet peas (15 ounces), do not drain

1 can of sliced carrots (14.5 ounces), drained

Plenty of salt and pepper

Directions:

Add water, salt, pepper, butter, and chunks of potatoes to a large pot.  Boil potatoes until tender.  Reduce heat to a good simmer.

Open canned carrots and drain.  Once potatoes are cooked tender, add tomato sauce, carrots, and remaining canned vegetables to pot.  Allow to simmer.

Meanwhile, cook and drain ground beef.  Add to pot and allow to simmer until bubbly and heated through.  Taste and add salt accordingly.

(Recipe Source:  My Mom’s Kitchen)

Note:  For the potatoes, 8 is typically my number, but today I decided to live dangerously, and I peeled 9.  Wild, I know!  🙂  The potatoes are so delicious in this soup, so peel as many as you’d like.  My Mom’s original recipe called for a can of stewed tomatoes, but when she noticed our crazy kids were eating around the tomatoes, she made it grandkid friendly and replaced the stewed tomatoes with extra tomato sauce.  Hmm, I’m thinking my brothers and my sister and I had to eat the stewed tomatoes growing up, but I might be wrong. 🙂  It’s a MawMaw Soup thing!  The amount of water you use will determine how brothy your soup is.  I crumble sweet cornbread into my bowl of soup, so I like it extra soupy.  It takes a good amount of salt, so do taste and add accordingly.  Enjoy!

♥Tawnya

Saturday, July 23, 2016

When I was growing up, my Dad brought home packages of Mrs. Baird’s Cream Cheese Danishes all the time, and I could never resist them.  Those fabulous, little circles of wonderful became one of my weaknesses – especially for breakfast.  So, when I came across this recipe for Cream Cheese Danishes, I knew right away I had to try it.  I helped myself to one (and a half) for breakfast this morning, and it was wonderful!  Try it and see!  You’ll be glad you did!  I hope your Saturday has been a very happy one!

Cream Cheese Danishes

Ingredients for the Danishes:

2 tubes Original Crescent Rolls

8 ounces cream cheese, softened

1/4 cup granulated white sugar

1 teaspoon vanilla extract

2 tablespoons butter, melted

8 tablespoons light brown sugar

Ingredients for Glaze:

1/2 cup powdered sugar

1 teaspoon vanilla extract

4 teaspoons milk

Directions:

Preheat oven to 350 degrees.  Spray a baking sheet with nonstick spray.  In a medium sized bowl, combine softened cream cheese with white sugar and vanilla extract.  Mixture should be creamy and smooth when finished.

On a sheet of wax paper, separate dough into eight rectangles.  Seal perforations.  Using a brush or spoon, spread melted butter all over crescent rolls.  Sprinkle each rectangle with about 1 tablespoon of brown sugar.

Roll up from long side; pinch edges to seal.

Holding one end, loosely coil each one.

With your fingers, spread out the dough to make room for the filling.  Just pull and stretch and make a nice dent in the middle.  Place on baking sheet that has been sprayed with nonstick spray.

Top each coil with about 2 tablespoons of cream cheese filling.  Bake at 350 degrees for 15-18 minutes or until golden brown.

For the glaze:  In a bowl, combine powdered sugar, vanilla and milk.  Stir until smooth and drizzle over each warm Danish.  Enjoy!

(Recipe Source:  The Country Cook)

♥Tawnya

Friday, July 22, 2016

I got the recipe for these wonderful, tiny, little cookies more than 20 years ago.  A friend of mine brought them to share at work and had copies of the recipe ready to distribute, because she knew we’d ask for it.  They are very delicate and will crumble if you aren’t careful, hence the name Melt Aways.  The recipe yields about 60 cookies, so they are perfect for a crowd.  You can even tint the frosting blue or pink for precious baby shower treats or green and red for Christmas – I could go on and on!  The frosting is scrumptious, too… it’s made with cream cheese – need I say more!?!?  I make a double batch of frosting, because I may or may not eat a good portion of it with a spoon before it even reaches the cookies.  See, you aren’t shocked by this, though, because I already explained my complete love for frosting, and you totally get me.  🙂  Happy Friday, everyone!  I hope your day is wonderful!

Melt Aways

Ingredients:

2 sticks of butter

3/4 cup corn starch

1/3 cup powdered sugar

1 cup flour

Instructions:

Preheat oven to 350 degrees.  Beat butter – add cornstarch, flour, sugar and beat until creamy.  Drop from teaspoon on ungreased cookie sheet (make very small cookies).  Bake for 12 minutes.  Frost when cool.

For Frosting:

3 ounces cream cheese, softened

1 teaspoon vanilla

1 cup powdered sugar

Instructions:

Beat until smooth.  Tip for decorating cookies – spoon frosting into plastic sandwich bag and cut small hole in one corner of bag.  Squeeze frosting from bag onto cookies.  Enjoy!

♥Tawnya

Thursday, July 21, 2016

Okay, I know what you’re thinking… there isn’t a salad you can make at home that’s worth getting excited about.  There is, though…. THIS ONE!  I’m calling it Loaded Chicken Salad and it’s fabulous!  Add the Black Bean and Corn Salsa and it becomes the salad to end all salads.  Try it – it’s easy and delicious and just plain awesome!  Pretty exciting, right!?!?  🙂  I hope your Thursday has been incredible!

Loaded Chicken Salad

Ingredients:

10 chicken breast tenderloins (thawed)

1 packet of McCormick Chicken Taco Seasoning

2 tablespoons olive oil

Salad mix of your choice

Black Bean and Corn Salsa (recipe to follow)

Endless toppings of your choice – cheese, tortilla strips, crushed tortilla chips… Ranch dressing, of course 🙂

Directions:

Place chicken tenderloins into a gallon size freezer bag.  Pour chicken taco seasoning into bag.  Seal bag and shake until chicken is completely coated.

Heat olive oil in skillet.  (I used an electric skillet set to 325 degrees.)  Place chicken into skillet and cook 5-6 minutes per side.  Once chicken has cooked completely, remove from skillet and place on plate.

Use the remaining ingredients to build your salad just the way you like it.  Slice chicken and add to salad.  Enjoy!

Black Bean and Corn Salsa

Ingredients:

1 can black beans, rinsed and drained

1 can corn, drained

1 can petite diced tomatoes, partially drained

1 can Rotel (diced tomatoes and green chilies), drained

Onion powder, salt, and pepper to taste

1 tablespoon lime juice

Directions:

Mix ingredients.  Taste and add salt accordingly.

(Adapted from Claudia’s Recipes)

♥Tawnya

Wednesday, July 20, 2016

Today, I needed a super quick lunch, so I pulled out my trusty crockpot and made Cheesy Chicken Ranch Potatoes.  If Ranch in any form is listed in the ingredients, you know I’m sold!  It was so nice to come home to an all in one meal like this and, oh my goodness, my kitchen smelled amazing.  I’ll definitely make this again, and I think a Cajun version would be pretty tasty, too.  Next time!!  I bet it’s one of those meals that’s even better the next day, but there were no leftovers, so I may never know!  🙂  I hope your Wednesday has been wonderful!

Cheesy Chicken Ranch Potatoes

Ingredients:

5 pounds red potatoes, chopped

3 cups shredded cheddar cheese

3 cups rotisserie chicken (or pre-cooked frozen chicken)

2 ranch dressing packets

(I added one stick of butter, sliced)

Instructions:

Line a large crockpot with foil and spray with cooking spray.

Place a layer of potatoes to cover the bottom and top with slices of butter.  Top with chicken, then sprinkle ranch seasoning powder and cheese over top.  Repeat 2-3 more times with remaining ingredients until crockpot is full.  Close the foil over the mixture to keep the steam in.

Cover crockpot with lid and cook on high for 3-4 hours or on low for 7-8 hours.

(Adapted from Kleinworth & Co.)

Note:  For the chicken, I used frozen rotisserie seasoned chicken.  Also, I sliced think chunks of red potatoes, because I love them.  🙂  To allow enough time for the potatoes to become tender, I cooked on high for 5 hours.  Enjoy!

♥Tawnya

Tuesday, July 19, 2016

These lollipops from The Pioneer Woman were so much fun to make!  They’re the perfect party treat!  Break out your muscles for crushing the candy, though, and maybe some ear plugs.  The loud banging from the candy crushing drove my kids crazy… and that brought me joy.  🙂   I hope you’ll make these – they’re fun and fabulous, and my kids thought they were kind of cool!  I hope your Tuesday has been awesome!

Sweet and Sour Lollipops

Ingredients:

1- 7 ounce bag of sour Jolly Rancher hard candy, unwrapped

1- 6 ounce bag of sweet hard candy, such a Life Savers, unwrapped

24 lollipop sticks

Directions:

Preheat oven to 300 degrees.  Line baking sheet with a silicone baking mat smooth side up.

Put the sour candy pieces in a sturdy bag, break them up with a rolling pin and pour into a bowl.  Put the sweet candy pieces in a bag, break them up with a rolling pin and add them to the bowl.  (Do them separately, as the different candies break up differently.)

Using a tablespoon, place 2 to 3 inch circles of candy 3 inches apart on the baking mat.  Bake until the candy has melted, about 7 minutes.  Remove from oven and place a lollipop stick in the middle of each circle, carefully spinning the stick so that it gets coated with the hot candy.  Let cool completely, 10 to 15 minutes.  Repeat with the remaining candy.  Store in a cool, dry place.

(Recipe Source:  foodnetwork.com – The Pioneer Woman)

Note:  I omitted the sour candy and used a 14 ounce bag of original flavor Jolly Rancher hard candy.  Enjoy!

♥Tawnya

Monday, July 18, 2016

If it’s one of those days when you desperately need a meal that doesn’t require you to stand over the stove, give this recipe for Red Beans and Rice a try.  Toss all the ingredients into one pot, stir every now and then, and dinner is served.  This is so flavorful and filling; there is no need to serve anything else.  It doesn’t get much better than that!  Give it a try; you’re going to love it!  I hope your Monday has been awesome!

The Best Red Beans and Rice

Ingredients:

1 pound bag of dried red beans

7 cups of water

1 green bell pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

*2 cans of chicken broth

1-1/2 pounds smoked sausage, sliced into bite sized pieces

2 tablespoons Creole seasoning

Rice

Instructions:

Rinse beans thoroughly and pour into large pot.  Add remaining ingredients and stir to combine.  Bring to a boil and allow to boil for 10 minutes.  Reduce heat and cover.  Allow to simmer for 1-1/2 to 2 hours or until beans are tender.  Stir occasionally.  Serve with cooked rice.  Enjoy!

(Recipe Source:  Southern Living)

*Note:  I use a little more chicken broth than the original recipe calls for.  I use a carton (32 ounces).  Also, I use skinless smoked sausage.

♥Tawnya

Sunday, July 17, 2016

It is no secret that Mississippi Mud Cake is one of my favorites.  When I was growing up, for as long as I can remember, my Aunt Lesa baked a Mississippi Mud Cake for Christmas Eve at my Mamaw’s house.  I watched and waited for that cake; I thought it was magical with those beautiful swirls.  Incredible desserts lined my Mamaw’s buffet table, but I kept an eye on THAT. ONE. CAKE.  You probably thought I was being nice when I told you to go ahead and take the first slice but, really, I was just waiting for a center piece.  That’s where all the chocolatey goo is.  I’m sorry, but that’s just how it had to be and, besides, you know how I feel about cake.  🙂  I was truly excited when I came across this recipe.  I baked it today, because just the thought of it brought back happy memories galore.  The chocolatey goo was definitely a bonus! 🙂  I hope you’ve had an incredible weekend!

P.S.  Ironically, the message in church this morning was about patience.  I thought about it the whole time this cake was baking.  🙂

Mississippi Mud Cake

Ingredients:

4 eggs

2 cups white sugar

1 cup (2 sticks) butter, melted

1 teaspoon vanilla extract

1-1/2 cups flour

1/3 cup cocoa powder

7 ounce container of marshmallow cream

For frosting:

1/2 cup (1 stick) butter, melted

1/3 cup cocoa powder

1 teaspoon vanilla extract

6-8 tablespoons milk

4 cups powdered sugar

Instructions:

Heat oven to 350 degrees.  Grease a 9×13 inch cake pan with butter.

Beat 4 eggs in a large bowl or stand mixer until thick.  Beat in sugar and vanilla.

In a separate, medium sized bowl melt 1 cup of butter.  Whisk in the flour and cocoa.  Add to egg mixture and mix well.

Pour batter into prepared pan and bake for 25-35 minutes.  Use toothpick method to check for doneness.

Meanwhile, prepare frosting by melting 1/2 cup butter in medium sized bowl.  Beat in 1/3 cup cocoa powder.  Add vanilla and 2 cups powdered sugar.  Beat well.

Add half of the milk and remaining 2 cups of powdered sugar and beat well.  Add more milk as necessary to reach the consistency you prefer.

When cake is done, remove from oven and immediately spread marshmallow cream over top.  Spread frosting over top of marshmallow cream.  Use a knife to swirl.  Frosting will set as cake cools to room temperature.  Enjoy!

(Recipe Source:  The Food Charlatan)

♥Tawnya