Monday, December 23, 2013

Pecan Pie Muffins

Pecan Pie Muffins

Hi everyone! This is an easy but great recipe! I first saw it from my friend Lisa. She posted a picture on Instagram and shared the recipe for these great Pecan Pie Muffins! Because the recipe was posted in one of her videos, I don't have anything to link back to. Many of you asked if I would share it so here it is.

One thing, these stick like crazy the to pan! I sprayed them well but because of the consistency of the batter, it's just going to happen. Even if you used muffin liners, the tops would still stick. When I shared this on Instagram, some of you mentioned using a silicone baking pan. I think I'll try that next time. Thank you! I also made a few mini muffins with left over batter and I think I may even prefer them that way. Seriously So Good!
*Update: This year I only made the mini version. I used mini cupcake liners and it worked out well. From now on, I'll only be making the mini version. 

Ingredients:
1 cup packed light brown sugar
1/2 cup chopped pecans
1/2 cup all purpose flour
2 eggs
2/3 cups melted butter

Directions:
Preheat oven to 350 degrees

Heavily spray your muffin pan with non-stick spray or use muffin liners. (I use the mini liners.)

Mix all the ingredients together in a medium bowl. Use a small cookie scoop to fill mini muffins 3/4 of the way full.

Bake for 20-25 minutes or until edges are golden brown and center is done. Makes about 6 regular size muffins or 24 mini muffins.

Crockpot Apple Butter


Hi everyone! Another easy recipe today.

For more than a year now I've wanted to make my own Apple Butter. I fist saw on Pinterest how to make it in the Crockpot. Well, I'm just now getting around to it but it was worth the wait! Like always, I tweaked several recipes to make it how I wanted.

Crockpot Apple Butter


Growing up in Indiana, my family always bought Apple Butter from a local place and it was by far the best I've ever tasted! I'm happy to say that this tastes just like it! Even my Parents, who were in town for a visit, thought so. It's seriously amazing! My favorite way to eat Apple Butter is on a biscuit or piece of toast.

Ingredients:
10 apples peeled, cored, sliced  (I used mostly Honeycrisp with 3 Macintosh)
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 teaspoon salt
1/2 cup apple juice

Directions:
Place apples in the crockpot. In a medium bowl, mix together the sugars and spices and pour over the apples. Stir to coat all of the apples.

Pour in the apple juice and stir.

Cook on low for 10-12 hours (I did this overnight) If you want it a bit thicker, remove the lid and allow to cook for a little longer.

After you allow the Apple Butter to cool a bit. Using an immersion blender, break up any chunks and blend to a slightly smooth texture. If you don't have an immersion blender, you can put in a food processor or blender. Just let cool before.

You could easily double this recipe. As is, it made about five 4oz mason jars. You can store this in the fridge for up to two weeks or freeze it for two months.

Easy Crockpot Beef Stew


Hi everyone! This Crockpot Beef Stew was a last minute idea I had for dinner this week. It's been cold here (below average) and something cozy and warm from the crockpot just seemed right.

Easy Crockpot Beef Stew


I've now made Beef Stew three different ways and I can say this was our favorite and by far the easiest! Just to let you know, we like a little extra potato in ours so I cut up four. If you don't, just use three. You may want to adjust the beef broth in this case as well.  Here's my original recipe in case you want to try that as well. :)

Ingredients:
2 pounds stew meat, cut into 1 inch cubes
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
seasoning salt to taste
1 clove minced garlic
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 small onion, chopped
2 cups Beef Broth (use 1/2 cup less if only 3 potatoes)
4 potatoes, peeled and cut into 1 inch cubes
1 small bag of baby carrots (or 4 whole carrots, sliced)
3 celery stalks, chopped

Directions:
Place meat in slow cooker (Crockpot) and sprinkle with seasoning salt.

In a small bowl, mix together the flour, salt, pepper and paprika. Pour over meat and stir to coat all of the meat.

Add the garlic and Worcestershire sauce, onion, beef broth, potatoes, carrots and celery and give a good stir.

Cover and cook on low for 10-12 hours OR high for 4-6

Friday, December 20, 2013

Tater Tot Casserole

Hi everyone! Today's recipe for Tater Tot Casserole is super easy but so yummy! Seriously, my Husband and I could have eaten this for a week! I mean, who does't love Tater Tots?! This is one of those comfort foods that just hits the spot.

Tater Tot Casserole


I did a little something extra and added a little sour cream. I also made it a tad bit healthier by using ground turkey instead of beef. I pretty much always do that though. Since using ground turkey, the package usually comes 1.3 lbs. We both agreed that there needed to be more when using a 9x13 dish. My measurements are going to be approximate of course because that's how I roll. :)

Ingredients:
2 lb ground turkey (or beef)
1 can cream of mushroom soup
1/2 cup sour cream
1/2 can water
salt and pepper to taste
2 cups shredded cheese ( I used a mixture of pepper jack and colby jack)
1 2 lb bag Ore Ida Tater Tots

Directions:
Preheat oven to 425 degrees (as stated on the back of the tater tot package)

In a large skillet, brown the ground turkey and season with salt and pepper to taste.

Add the soup, 1/2 can of water and sour cream to the meat. Stir until mixed well.

Using a 9x13 baking dish, pour in the meat and soup mixture. Layer half of the cheese on top. Add the tater tots to the top and bake for 15-20 minutes or until the tots start getting brown and crispy. Add the remaining cheese and continue to bake for 5-10 minutes or until cheese is melted.

Monday, December 09, 2013

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Hey everyone! Today's post is a recipe that I whipped up really quickly. That's what I love about easy breads like Banana Bread - they are fast! I saw we had some bananas that were getting over ripe really quickly. I had in the back of my mind that I might make a bread with them. Leave it to Instagram to inspire me to act on it. I saw where a friend had just posted that they made Chocolate Chip Banana Bread and I was sold!

I've made this recipe so many times and it's great each time. I admit that I don't think I've ever used chocolate chips in it though. I know that's really popular, just never thought to do it. I knew I had extra from the Chocolate Chip Peanut Butter Pretzel Cookies I had made recently for a cookie swap. I added a few handfuls, easy peasy! Of course you can omit the chocolate chips or even add other things like walnuts, etc. :)

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
1 cup mashed ripe bananas (3 bananas)
3/4 cup sugar
1/4 cup cooking oil
1/2 cup semi-sweet chocolate chips (optional)

Directions:

Preheat oven to 350 degrees

Coat the bottom and sides of a 8x4x2 inch loaf pan with non-stick cooking spray, set aside

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt

In another bowl, combine egg, bananas, sugar, cooking oil. Add the wet ingredients to the dry, stir until moistened. Batter will be lumpy. Fold in chocolate chips.

Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

Tuesday, December 03, 2013

Chocolate Chip Peanut Butter Pretzel Cookies

Chocolate Chip Peanut Butter Pretzel Cookies

Who doesn't love a cookie, right?! Recently I attended a Cookie Swap and these were the cookies I brought. To see all the amazing cookies and an awesome Hot Chocolate Bar, visit my InstagramChocolate Chip Peanut Butter Pretzel came about from a few different recipes. I had made a similar version but more of a ball/drop form dipped in chocolate last year at Christmas. They were more labor intense so I made it more simple with these. I love the idea of salty and sweet!

Ingredients:

1 cup all purpose flour
1 1/2 teaspoons baking soda
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
1 cup pretzel pieces
sea salt for sprinkling (optional)

Directions:

In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, mix peanut butter, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture until combined
Stir in chocolate chips and pretzels
Chill dough for 2 hours (I speed it up in the freezer)

Pre-heat oven to 350 degrees
Line baking sheets with parchment paper
Use a small to large cookie scoop (depending how many you want to make) and place dough balls on the lined cookie sheet 1-2 inches apart
Lightly sprinkle with sea salt and bake for 14-16 minutes or until cookies are lightly brown on the edges

*makes approx. 24-36 cookies depending on size

Monday, December 02, 2013

Review: Perricone MD Blue Plasma Orbital



Hey everyone! My latest review is a skincare item that many of you were interested in. Perricone MD was kind enough to send me their latest product, Blue Plasma Orbital. As many of you know, I already use and love Blue Plasma. It's really been a game changer this year in my skincare routine. I love that it's a chemical free exfoliant but you get the same benefits. Blue Plasma Orbital is the same concept, just for your eye area.

You can purchase PerriconeMD products here:

Perricone MD Website

Sephora

Ulta


*This product was sent to me by the company. All opinions are my own. I am not being paid for this review.
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