Orange Fiasco

My number one rule that I tend to break constantly is, "never go grocery shopping when I'm hungry".  The end result varies, but I usually always end up with things that are not on my list.  This time it was a 4 lb bag of oranges, among other things.  They were on sale!! I couldn't pass up the opportunity to have 10+ oranges for just $3!
Then, there I was at home, contemplating what I would do with these gorgeous fruits.  Juicing them would just be a waste...but then I remembered having these amazing Cranberry Orange Scones from a local bakery, and I decided that that is what these oranges would become.  Pastries! =)  I found a few different recipes online and made some modifications to them based on what I had at home (no more grocery shopping for me..today).  I know scones are supposed to be on the drier side because you typically pair it with your cup of tea or coffee, but I honestly love a moist scone that speaks for itself.  So, what I did was fold in chunks of cream cheese and I also mixed orange segments into the batter to give the end product a burst of juiciness when you bite into it.
Oh, and it turned out fantastic!  Here, take a look.

Oops, I forgot to mention the icing, which makes it look gourmet =9.  So simple to make, just take 1 - 2 tablespoons of orange juice and mix it into a 1/4 cup of powdered sugar.  You may add more juice or sugar to get the right consistency.

I seriously want to eat one right now!

Cranberry Orange Cream Cheese Scones

INGREDIENTS

2 Cups All Purpose Flour
7 tsp Sugar
1 Tbsp Orange Zest
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/3 Cup Unsalted Butter, cold and cubed
3 oz. Cream Cheese, cold and cubed
1 Cup Dried Cranberries
1/3 Cup Orange Juice
1/2 Cup Orange Sections
1/4 Cup Lowfat Buttermilk
1 Egg
1 Tbsp Milk

DIRECTIONS - preheat oven to 400 degrees.

1. In a small bowl combine orange juice and cranberries. Set aside.

2. In a large bowl, whisk together flour, sugar, orange zest, salt, baking powder and soda. Cut butter into the flour mixture with a pastry cutter until it resembles coarse crumbs.

3. Add buttermilk and egg to cranberries, then pour all into the flour mixture. Mix until soft dough forms.

4. Knead dough 8 - 10 times on a floured surface.  Form a circle and cut into 12 - 14 wedges (you may cut them smaller since they grow in the oven).

5. Fold a few cubes of cream cheese into each wedge, and place on baking sheet lines with parchment paper.

6. Brush with milk and bake for 13 - 15 minutes of until light golden brown.

Transfer to a cooling rack, and once thoroughly cooled, drizzle on the icing.

Sooooo delicious! Enjoy :D

Cookie Trades

Being in a festive mood got me flipping through pictures of last year's holidays.  There were tons of photos of family, food and decorations.  I remember putting together gift baskets of all sorts of baked goods while mom was baking her famous party mix.  I love how delicious the house smells during the holidays =).
Last year I gifted these terrific Chocolate Dipped Shortbread Cookies and Oreo Truffles.  Both were a total hit and everyone requested I make more.  I would have totally accommodated their requests too, but I was so burnt out with my new job and not to mention putting together over 250 cookies.  Maybe this year will be a little different though.

Although I had fun making both recipes, I really enjoyed making the Oreo Truffles.  Probably since it was my first time and I absolutely love Oreos!

However, these two recipes have got to be the best cookie trade recipes for the holidays.  They're easy to store and won't break the bank if you have a long "Nice" list this year.


Chocolate Dipped Shortbread Recipe

INGREDIENTS

3/4 lb. Softened (room temperature) Unsalted Butter
1 Cup Sugar
3 1/2 Cups All-Purpose Flour
1 tsp Vanilla Extract
1/4 tsp Salt
8 oz Chocolate, melted

DIRECTIONS - preheat oven to 350 degrees.

1. Combine butter and sugar in you electric stand up mixer with the paddle attachment until smooth and creamy.  Add in flour a cup at a time.  Once incorporated add the salt and vanilla extract and mix till combined.

2. Roll out the dough into two discs on a floured surface.  Wrap in plastic wrap and store in the refrigerator for at least 1 hour or until ready to use.

3. When you're ready to bake, roll the dough out on a floured surface until 1/4 inch thick.  Using a cookie cutter, cut out your dough.  Place each cut-out onto  a baking sheet lined with parchment paper and sprinkle with some sugar.

4. Bake for 22 - 25 minutes or until lightly golden.  Cool on a wire rack before dipping.

Dipping:
1. Melt 8 oz of chocolate according to the directions.

2. Chop up about 3/4 cup of dry roasted, unsalted peanuts.

3. When the cookies have thoroughly cooled, dip them into the chocolate and roll them in the chopped peanuts.  Set aside to firm up.

The delicious cookies are to be store in an air tight container for up to a week, but I highly doubt they'll last that long, =9.

Simple huh?  Well this next recipe will be a snap!

Oreo Truffles

INGREDIENTS
1 package of Oreos
8 oz Softened (room temperature) Cream Cheese
8 - 10 oz Chocolate, melted

DIRECTIONS
1. In a food processor, crumble Oreos till they resemble sand.  Don't have a food processor, no worries!  Just place Oreos in a ziploc bag and crush with a rolling pin.

2. Pour cookie crumbs into a mixing bowl with the cream cheese and stir until everything is moist and combined.

3. Shape mixture into 1 inch balls and place in the freezer for 30 minutes to set.

Dipping:
1. Melt chocolate according to directions.

2. Coat each truffle with chocolate and place on wax or parchment paper to set.

3. Once all the truffles are covered, drizzle remaining chocolate over them for a quick texture design, or get creative and add some sprinkles to them.

Store these amazing truffles in an air tight container for up to a week.

Just talking about these are giving me baking fever!  Have fun =)

Happy Halloween!!!

Happy Halloween all!!  What crazy spooks are you brewing up in your kitchen today?  I know you must be busy prepping for your haunted soiree or trick-o-treating with the children.  If you're stuck at work, don't stress out! =)  Check out quick, fun and easy treat recipes online during your lunch break.  I have to admit that turning the oven on seemed like a quest and a half, so I opted for the semi-homemade no-bake option to create my Halloween treats.  Here's a snapshot of my fun Mummy-faced Cookies.

Aren't they cute!  It was so much fun to watch them come to life, and it only took me 20 minutes to put together!  All you need is a sleeve of Oreos (your favorite cookies will work perfectly), half a package of Vanilla Flavored Almond Bark coating, a squeeze bottle (or ziploc bag) and chocolate morsels.
Just follow the melting directions for the chocolate, and coat one cookie at a time.  Place each covered cookie on wax or parchment paper.  The next step I experimented a little with.  I snipped off the tips of the chocolate morsels before placing them upside down onto the cookies (for eyes).  If you don't the eyes won't stay in place the way you want them to.  But, if you want to skip this step altogether, just use either brown Reeses Pieces or MnMs, =)...now why didn't I just do that...
Once all your cookies are coated and they have their eyes attached, pour the remaining chocolate into a squeeze bottle or ziploc bag and make a zigzag design across each mummy face for the wrapped up effect.  They'll be set and ready to take to your party in 10 minutes!

If you have some Nutter Butter sandwich cookies, you could do the exact same thing and make ghosts or a a full bodied mummy!  Add some food coloring and the possibilities are endless.  Have fun, and Happy Halloween!!

Moose Ball Recipe

INGREDIENTS

1 1/2 Cups  Peanut Butter (creamy or crunchy)

1/2 Cup  Organic Honey

3 Cups  Rolled Oats

1/2 to 1/3 Cup of any or all of the following:

Wheat Germ

Dried Cranberries

Chocolate Chips

Sliced Almonds

Pumpkin Seeds

Sunflower Seeds

Flax Seeds

Pecan Pieces

Dried Unsweetened Coconut

DIRECTIONS

1. Mix peanut butter and honey together till smooth.  Add in dry ingredients, and combine till everything is covered in peanut butter and honey.

2. Roll into 1 inch balls.  Place on cookie sheet in the freezer.

Store in an airtight container in the freezer.  Let moose balls defrost slightly before serving.  This recipe is so flexible that you can customize it with any type of nuts, seeds, etc.

Moose Balls =)

The first time I had this oh so yummy treat was the day of our last exam of training.  Our classmate made these for everyone as “brain food” since most of us were too busy studying to get a healthy meal in our stomachs (if anything).  I wondered how she was able to find the time out of studying to make something so delicious without feeling bad for leaving the books.  Turns out that there’s really nothing to it (and you can study while mixing and rolling, lol.)

What's in these golf ball sized goodies?  The main ingredient and my number one addiction (next to dark chocolate)...Peanut Butter!!  You don't even have to tell me the rest, I will definitely give it a try.  These balls of peanutty goodness may not look like much, but your taste buds will tell you otherwise once you pop one in your mouth.  That’s how it was for me when she passed it around.  I thought, “oh, just one”.  But one turned into 3…or was it 4?  I can’t remember, all I know is that they’re super addicting, and healthy for you too!  What can be better than a snack that tastes amazing and is good for you?

I can take no credit for this recipe, as I adapted it from her.  I may have made a couple changes based on what I had on hand, but the main reason for these being in my freezer by bulk is my amazing co-worker, ^^.  Thanks Beth!

Honey Flax Granola Recipe

INGREDIENTS

2 1/4 Cups  Rolled Oats (or 1 Cup Rolled Oats, 1/2 Cup Spelt, 1/2 Cup Puffed Rice and 1/4 Cup Puffed Millet)

1/4 Cup  Wheat Germ

1/4 Cup  Sliced Almonds

1/4 Cup  Pumpkin Seeds

1/3 Cup  Organic Honey

1/4 Cup  Apple Sauce

1 tsp  Ground Cinnamon

1 tsp  Vanilla

1/2 Cup  Dried Cranberries

DIRECTIONS

1. In a large bowl, combine all the ingredients except the cranberries until everything is covered with honey and apple sauce.

2. Preheat oven to 300 degrees.  Line a baking sheet pan with parchment paper.

3. Pour mixture onto baking sheet pan, and bake for 40 minutes, mixing every 10 - 15 minutes.

4. Cool completely and mix in the cranberries.

Store in an air tight container and enjoy with milk, on top of yogurt or by itself.

Granola Time!

So, on a different note, I’ve been on this granola craze for a while now.  In part due to my job, since it’s hard to eat healthy, I try to find ways to snack healthier or pack healthier meals.  So granola is my go-to health kick.  That got me thinking, I wonder if I could make my own granola!  I found this one pumpkin granola recipe that I thought would be a great idea to try since the holidays are right around the corner.  I could eat it and gift it, ^^.

 The first batch was tasty, but the clusters were way too hard.  I had to soak it in milk before eating it.  The second batch I made didn’t have any pumpkin in it, and the consistency was perfect!  It was my version of a honey flax granola.  Since I had left over pumpkin from batch numero uno, I wanted to see if I could combine the two recipes and give pumpkin another go.  However…it still didn’t make the cut, “/.  I think the pumpkin puree makes the granola soggy, so if you don’t bake it long enough it has a stale consistency.  And if you bake it too long, it gets too hard.  Trial and error, but I think for sure that I won’t be making any pumpkin granola anymore, =P.    

After more finagling of the original recipe, I successfully made a crispy crunchy granola that wouldn't break your teeth!  I decided to throw spelt and puffed rice into the mix to give it a soft crunchy texture.  Although I couldn't mimic the exact taste and texture of the granola I usually purchase, it totally makes the cut for being a healthy and scrumptious treat, =).  Top off your favorite yogurt or eat it just like cereal and enjoy!   

Parmesan Artichoke Bruschetta Recipe

INGREDIENTS

12 oz  Marinated Artichoke Hearts, drained and chopped

1 Cup  Parmesan Cheese

1/2 Cup  Red Onion, finely chopped

1/2 Cup  Mayonnaise

1 French Baguette

DIRECTIONS

1. In a large bowl, combine marinated artichoke hearts, parmesan cheese, red onions and mayonnaise.

2. Preheat oven to broil.  Diagonally slice baguette into 1/4 inch slices.  Arrange on a large baking sheet.

3. Evenly top each baguette slice with the mixture.  Broil in the oven for 2 minutes, or until topping is slightly browned.

Balsamic Tomato Bruschetta Recipe

INGREDIENTS

6  Roma Tomatoes, chopped

1/2 Cup  Sun-dried Tomatoes

3 Cloves  Minced Garlic

1/4 Cup  Olive Oil

2 1/2 Tablespoons  Balsamic Vinegar

1/4 Teaspoon  Salt

1/4 Teaspoon  Ground Black Pepper

1 French  Baguette

2 Cups  Shredded Mozzarella

1/3 Cup  Red Onion, chopped

2 Tablespoons  Fresh Basil, chopped (for garnishing)

DIRECTIONS

1. In a large bowl, combine roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, salt and pepper.  Let it sit for 10 minutes.

2. Cut the baguette diagonally into 1/4 inch slices.

3. Preheat the oven on broiler setting.  Arrange the baguette slices on a baking sheet.  Broil for 1 to 2 minutes or until slightly browned.

4. Top each slice evenly with the tomato mixture, and sprinkle mozzarella cheese over each.  Broil for 5 minutes, or until cheese is melted.

5. Garnish with basil just before serving.

Wine and Cheese Night

Thinking about having a classy wine and cheese night with the gals?  While your guests will be bringing bottles of wine and platters of meat and cheese, try sprucing up your table-scape with these delightful finger foods.  Your guests will think you spent all afternoon in the kitchen!

Not only does bruschetta make a statement with its fresh flavors, it is the perfect size for a tasting menu and cleaning your palette between swigs of wine.  Bruschetta originates from Italy and it started out as just a garlic rubbed roasted bread with olive oil, salt and pepper.  Over the years, it has transformed from the plain garlic and oil to a jazzed up caprese bite.

For my wine and cheese night, I whipped up a Balsamic Tomato and Parmesan  Artichoke bruschetta.  They were so tasty, and both paired deliciously with our wine choices.  Everyone kept coming back for more of the artichoke bruschetta, so next time I know to make more of that!  There are a ton of great recipes all over the web, but you can basically put anything on top of little crostini and have a great tasting appetizer.

Red Velvet Whoopie Pie Recipe

INGREDIENTS

RED VELVET ROUNDS

2 Cups  All-purpose Flour

3 1/2 Tbsp  Unsweetened Cocoa Powder

1/2 tsp  Baking Soda

1/2 Cup  Butter, softened

1 Cup  Packed Brown Sugar

1  Egg

1 tsp  Vanilla Extract

1/2 Cup  Buttermilk

1 oz (2 Tbsp)  Red Food Coloring

WHOOPIE PIE FILLING

1/4 Cup  Butter, softened

4 oz  Cream Cheese, softened

7 oz  Marshmallow Creme

DIRECTIONS

1. In medium bowl, combine flour, cocoa powder and baking soda.

2. In large bowl, beat butter on medium. Then add brown sugar and beat until fluffy.  Beat in egg and vanilla.

3. Alternately add dry ingredients and buttermilk, beating after each addition until just combined.  Stir in food coloring, cover and refrigerate for 30 minutes.

4. Preheat oven to 375 degrees.  Using a small cookie dough scooper, scoop 1 inch rounds onto baking sheet (lined with parchment paper) making sure they’re 1/2 inch high.  Allow 1 inch of space between each round.

5.  Bake for 8 - 10 minutes, or until tops are set.  Cool completely and remove from baking sheet.

6.  In a medium bowl, beat 1/4 cup butter and cream cheese until smooth.  Then, fold in marshmallow creme.

7.  For easy filling, put whoopie pie filling into a Ziploc bag, and cut the corner off.  Squeeze filling onto the flat sides of half the rounds, and top with remaining rounds.

You can store these up to 4 days in the refrigerator, but I’m sure they’ll be long gone before then, lol.  If you’re taking them to a party or giving them away as a gift, place each whoopie pie into a cupcake cup to keep the pies from sticking together. If you're storing them in the refrigerator, for best taste, let it stand at room temperature for about 15 minutes and then jump in taste buds ready!  To add a twist to these already amazing treats, add 1/3 cup of white chocolate chips to the filling before piping the rounds. Yum!

Red Velvet Whoopie Pies

How could I forget about these??  I made these delicious red velvet whoopie pies for Christmas gift giving two years ago.  Since red velvet has suddenly taken the sweet tooth nation by storm I thought it would be a perfect gift to pass out.  They're soft, creamy and perfectly bite-sized so you won't feel guilty about eating more than one with your cup of coffee or scoop of ice cream (yuuummm).  This recipe only makes about 2 1/2 dozen whoopie pies, so be sure to bake 2 batches because you are for sure going to want to save some for yourself and people are bound to ask you for more!

Secret Moments Recipe

INGREDIENTS

1 Cup  Butter or Margarine softened

1/2 Cup  Granulated Sugar

1 tsp  Vanilla Extract

1 3/4 Cups  All-purpose Flour

1 Cup  Finely chopped Walnuts

36  Dark Chocolate HERSHEY'S KISSES

Powdered Sugar

Unsweetened Cocoa Powder

DIRECTIONS

1. Beat butter, granulated sugar and vanilla in large bowl until fluffy.  Add flour and walnuts.  Mix on low speed until well blended.  Cover and refrigerate for 1 to 2 hours, or until dough is firm enough to handle

2. Remove KISSES from wrappers.

3. Preheat oven to 350 degrees.  Shape about 1 tablespoon of dough into a ball around each chocolate, making sure that the chocolate is completely covered.  Place on cookie sheet (for easy clean up and removal, place parchment paper on cookie sheet).

4. Mix 1/4 Cup of powdered sugar and 1/2 Tablespoon unsweetened cocoa powder in a small bowl.

5. Bake 11 - 13 minutes or until cookies are set and not browned.  Cool cookies completely, roll in powdered sugar and cocoa powder mixture.

Now all you have to do is whip up this quick and easy recipe and pour yourself a glass of milk, ^^.  Enjoy!

Secret Moments

Who can resist the sinful taste of dark chocolate?  How about hiding it in a dollop of shortbread?  Even better, right?!

The recipe is originally from Hershey's, but I tweaked a few things, and I call these delightful treats Secret Moments.  It's kind of a chocolate twist to the traditional Melting Moments (Russian Tea Cookies).  The first bite has powdered sugar and cocoa powder melting in your mouth, and your teeth sinking through buttery shortbread into a dark chocolate core.  It sounds really sweet, but the walnuts and dark chocolate offset the sweetness and makes this treat a perfect any-time satisfier.

These Secret Moments are incredibly easy to make, and most of the ingredients are right in your kitchen.  You can also make the dough ahead of time, store it in your refrigerator or freezer, and pull it out when you need it.  They're perfect for dessert nights, picnics with the kids and simple Christmas gifts (just don't forget to keep some for yourself, lol).

Easy Peasy Pancake Recipe

INGREDIENTS

 

2 Cups  Bisquick

1 Cup  Milk

2  Eggs

1 Tbsp  Sugar

1 Tsp  Baking Powder

1 Tbsp Lemon Juice

1 Tsp  Vanilla Extract

DIRECTIONS

1. Stir all ingredients together till blended.

2. Scoop batter with 1/4-cup measuring cup, and pour onto hot greased griddle (cast iron pan works great too).

3. (Optional) Place a few slices of fruit onto batter as it's cooking

4. Cook till edges are dry.  Flip, and cook till golden.

Pancaaaakes!!! ^^

Want a super quick and easy breakfast that will get the entire family's tummys rumbling?  The secret is...pancakes!  Who can resist a stack of fluffy, fresh-off-the-stove pancakes?  The best part is you don't have to spend all morning slaving over a hot stove.  In fact, enjoy a cup of coffee while you're working your magic, ^^.

If plain pancakes are too boring for your taste, no problem!  Just slice up a few bananas and throw it on top each dollop of batter as it's cooking.  If you don't care too much for bananas or want different types of pancakes just put your choice of fruits, chocolate, or what have you on each pancake.  It's a good thing this recipe makes about 15 pancakes, because you're guaranteed to have seconds, =).

Dark Chocolate Cupcakes

If you know me, you'll know that I'm not a huge fan of baking things from box mix.  I guess it's because I like to get down and dirty with the ingredients and shake things up.  But sometimes, if I need to whip something up last minute I'll grab a box of cake mix from the pantry (emergency stash, ^^).  This time it was for a meeting that was in a few hours and it was also our co-worker's birthday.

I baked the cupcakes according to the directions.  To give them some character, I spiraled the frosting onto the tops and sprinkled unsweetened cocoa powder over each one.  It was a sold out crowd, =).

Having at least 2 boxes of emergency cake mix comes in handy.  That way you have something quick and easy to make if you ever need to.  Plus, it's something everyone will enjoy.

Blueberry Lemon Muffin Recipe

INGREDIENTS

 

1/3 Cup  Milk

1/4 Cup  Canola or Vegetable Oil

1 Container (6 oz) Yoplait Blueberry Yogurt

1  Egg

1 3/4 Cups  All-purpose Flour

1/4 Cup  Sugar

1 Tbsp  Lemon Zest

1 Tbsp  Lemon Juice

2 1/2 Tsp  Baking Powder

1/2 Tsp Baking Soda

3/4 Cup  Fresh Blueberries (if frozen, do not thaw)

DIRECTIONS

1. Preheat oven to 375 degrees.  Line muffin pan with paper baking cups.

2. In large bowl, beat milk, oil, yogurt and egg.  Stir in remaining ingredients except blueberries, until flour is moistened.  Gently stir in blueberries, and divide batter evenly among cups.

3. Baking 15 - 18 minutes or until golden brown.

Blueberry Lemon Muffin

There was a point last year when I would bake muffins and cupcakes galore, lol.  I was also working somewhere that had these really tasty and moist Blueberry Lemon Loaf, but all of a sudden the company stopped selling them!! =(  So I decided to get my blueberry lemon fix by changing up a muffin recipe I had on hand.  All I did was toss some lemon juice and zest into the mixture to produce a batch of citrus-y blueberry muffins.  The verdict...not bad, considering that I wasn't sure what I was doing, ^^.  I think next time I will switch out the Greek yogurt for regular blueberry yogurt to give it a more pronounced berry taste.  The texture was on point with just the right amount of moisture so it wouldn't crumble all over the place.  Pair it with a bowl of fruit and you have yourself and pretty darn good breakfast.

Cornbread like my momma makes it =)

This amazing cornbread goes great with my Simply Chili recipe (posted earlier).  It's so quick and easy that you can whip it up for a last minute party.  You'll be the highlight of Christmas, Thanksgiving, Easter, or any day.  If you need a simple gift idea, you can get a jar and fill it with the dry ingredients and include the entire recipe on a ribbon.

INGREDIENTS

2  Eggs

1 Cup  Sugar

1 Cup  Cornmeal

1 1/2 Sticks  Butter

2 Cups  Bisquick

1 Cup  Milk

DIRECTIONS

 

1. In a large bowl cream Butter and Sugar.

2. Add eggs; mix well.  Add Bisquick and Cornmeal until combined.  Then mix in Milk.

3. Butter and cornmeal a 9x13 inch pan, and pour mixture in.  Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Simple right!?  Enjoy, ^^.

Blueberry Streusel Muffins Recipe

INGREDIENTS

 

Cinnamon Streusel Topping

1/4 Cup  All-purpose flour

2 Tblsp  Packed brown sugar

1/4 tsp  Ground cinnamon

2 Tblsp  Firm butter or margarine

Muffins

1/4 tsp  Ground cinnamon

1 Cup  Milk

1/4 Cup Vegetable oil

1 tsp  Vanilla

1  Egg

2 Cups  All-purpose flour

1/3 Cup  Granulated sugar

3 tsp  Baking powder

1 Cup  Fresh or canned (drained) blueberries

Directions

1. Heat oven to 375 degrees F.  Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.  In medium bowl, mix 1/4 cup flour, brown sugar and cinnamon.  Cut in butter using pastry blender until crumbly.  If you don't have a pastry blender, pull two butter knives through mixture in opposite directions.

2. In large bowl, beat milk, oil, vanilla and egg until well blended.  Stir in 2 cups flour, the granulated sugar and baking powder all at once just until flour in moistened (batter will be lumpy).  Gently stir in blueberries.  Divide batter evenly among muffin cups.  Sprinkle each with about 2 teaspoons of streusel topping.

3. Bake for about 25 - 30 minutes or until golden brown.  Immediately remove from pan to cooling rack.  Serve warm or cool.

This recipe makes 12 scrumptious muffins for you to share with your friends and family...or yourself, ^^.  Enjoy!

Blueberry Streusel Muffins

Last night I had several friends over for a wine and cheese night.  So, I decided to be fancy and made a double tomato bruschetta, artichoke and garlic bruschetta and millionaire's shortbread. The company was awesome and the hors d'oeuvers were delicious. The millionaire's shortbread....not so much, lol. I think it was because we cooked the caramel layer way too long, making it too thick and chewy instead of the creamy and smooth like it's supposed to be :9. Well, I was so disappointed with the way it came out that I whipped up a batch of blueberry streusel muffins this morning to redeem myself.

Success, ^^!!  In just 30 minutes I had a dozen delicious muffins ready for the eating.  These muffins are great for breakfast, snack time or dessert!  The fresh blueberries were bursting with flavor, and the streusel topping brought sweet notes to the tasty treat.  Don't have blueberries??  That's okay.  The great thing about this recipe is that you can use any berry or fruit you have on hand, ^^.  Mixed berries, bananas, peaches...all will go beautifully in these muffins.  Just make sure to have enough ingredients for another batch, because they'll go fast!

Simply Chili

This chili is a definite crowd pleaser.  The great thing about this recipe, besides its flexibility is that it's very simple, and will impress your guests so much they will be begging you for the recipe.  So here it is! :D

INGREDIENTS

 

1 Pound Ground Beef (you may substitute with Ground Turkey or a Vegetarian substitute)

2 Cans Diced Tomatoes (Mexican style, stewed)

1 Can Chili Beans

1 Can Refried Beans (Jalapeno or Vegetarian)

1 Medium Onion (optional)

2 Cloves Garlic (optional)

1 Bell Pepper

1 Tablespoon Chili Powder (you may add more if you like the heat)

1/2 Tablespoon Chili Pepper Flakes (optional)

Your favorite salsa for added flavor (optional)

1 Teaspoon Sugar (to cut the acidity of the tomatoes)

DIRECTIONS

In a large pot, saute onions and garlic.  Add ground beef and stir till browned.  Add the remaining ingredients.  Let the chili cook through, then taste.  If it needs more flavor, add some more salsa.  If it needs more spice, add more chili powder.

If you're making a larger batch, add 1 can of Chili Beans for every 2 cans of Diced Tomatoes.

All there's left to do now is serve it and enjoy. ^^

Easy huh?  And it only takes about 30 minutes to throw this delicious dish together.  So, if you're a busy body, this is a great recipe to keep under your belt for a quick meal.  It's perfect for picnics, Bar-B-Qs and just about everything in between.  Also, be sure to keep some leftovers for yourself because the next day it tastes absolutely fantastic!

Vanilla Cream Cheese Triangle Recipe

Here's the recipe I had promised.  Enjoy!!

Ingredients:

3 oz  Cream Cheese

2 Tbls  Butter, cold

2 Cups  Original Bisquick Mix

1/3 Cup  Milk

1  Egg yolk

1 Package (8 oz) Cream Cheese, softened

1/3 Cup  Sugar

1/2 tsp  Vanilla Extract

1 Egg white, slightly beaten

2 Tbls  Sliced Almonds

2 tsp  Sugar

Directions:

1. Preheat oven to 425°F.

2. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.

3. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.  Cut dough into 8 rectangles.

4. In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the vanilla extract until smooth.

5. Spread cream cheese filling onto each rectangle to within 1/4 inch of edge; carefully fold dough over filling, and lightly pinch edges to seal.

6. Brush each rectangle with egg whites. Sprinkle with almonds and 2 teaspoons sugar.  Place on ungreased cookie sheet.

7. Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.

**Main recipe courtesy of my handy Betty Crocker app**

Impress your friends and family with these delicious cream cheese delights.  They'll think you bought it from the local bakery :9

Vanilla Cream Cheese Triangles

This was from a few months ago, but still worth sharing.  Around the holiday season I stocked piled a bunch of ingredients, and of course had an abundance of leftovers.  So, I pulled out my handy Betty Crocker app to see what kinds of recipes I could whip together using my leftovers.  All you have to do is input what ingredients you have and it will pop up with all the recipes that contain those ingredients.  Convenient, huh?  I found this fairly simple recipe for Almond Cream Cheese Triangles.  I didn't want to go out and buy almond extract, so I substituted it for vanilla extract and it turned out great!

The recipe has you cutting through the butter, cream cheese and bisquick with a pastry mixer until the dough is crumbly.  But....I didn't have a pastry mixer at the time so I had to use two butter knives!  I was pulling them through the dough for about 45 minutes just to get it to the right consistency, haha.  After that it was pretty smooth sailings.  I folded the dough over the vanilla and cream cheese filling and cut them into triangles.  After that I brushed egg whites on the tops for a glistening finish, sprinkled some sugar and topped each triangle with almonds.  Into the oven they went and less than 15 minutes later, these beautiful cream cheese triangles were cooling down and waiting to be devoured.

I cut one triangle apart to get a good look at the inside before basking in its deliciousness, and it looked super good!  I took the first bite and was amazed at how great it turned out.  The filling was still creamy and the warm pastry made everything melt in my mouth.

This recipe can make about 8 - 9 regular sized triangles, and they didn't last more than 2 days before we ate them all!  Next batch, I will cut them smaller to make more bite sized delights.

**I'll post the recipe soon**

"Indulge in your every craving"