Today to you I am making a desperate plea: someone PLEASE help me become computer literate overnight! I have been doing some transitioning on my website to a self-hosted server and to say I am in over my head would be a understatement. I’m drowning here. Facebook, Microsoft Word, maybe even Excel, those programs I know. But right now I want to crawl under a blanket, get into the fetal position and cry until a tall dark and handsome computer genius comes to save me.
One thing I do know is snacks. Especially those of the cheezy, melty, gooey, spicy, baconey variety. Also, I am good at making up descriptive words. These poppers are outta this world. Make sure you take all of the seeds and ribs out to keep the heat factor down.
Pimento Cheese Bacon Wrapped Jalapeno Poppers
2 oz jar pimento peppers
8 oz pkg cream cheese, softened
2 cups grated sharp cheddar cheese
1/4 teaspoon garlic powder
10 medium sized jalapeno peppers
10 slices bacon
Preheat oven to 375 degrees. In a medium sized bowl, mix together the pimento, cream cheese, grated cheese and garlic powder. Set aside (this can be made in advance and kept in the fridge until ready to use.) Cut bacon slices in half.
Slice the jalapenos in half length wise. Remove all seeds and ribs with a small spoon. Fill each jalapeno half with cheese mixture, then wrap with a piece of bacon. Bake on a large baking sheet for 30 minutes or until bacon is starting to crisp and peppers are tender. Serve immediately.
Hi. My name is Ashley and I am addicted to carbs. Its a issue I have had my entire life. #cantstopwontstop!! I love them any way I can get them.
Scones have become a new love of mine. I have made lots of sweet versions but this is the first savory I have tried. I had leftover ham from Christmas to use up, and anything with cheddar is always a win in my book.
There are two elements that make a perfect scone for me: Ice cold butter and heavy cream. I find a cream scone is always tender and never dry. The colder the butter, the more flaky your scone will be.
I am going to use the forbidden word here- these scones are super moist. No better word to describe them. These scones would be perfect for any time of day; with eggs for breakfast, with a salad or soup for dinner or lunch. I had three in one day. No shame.
Ham and Cheese Scones Serves: 8
2 cups flour
1/4 cup sugar
1/2 cup cold butter
1 cup heavy cream
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded cheese, plus addition for topping (optional)
1/2 cup finely diced ham
1/2 cup finely diced yellow onion
Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the cheese, ham and onion, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined. On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with more shredded cheese. Bake for 20 minutes or until lightly golden around edges. Move to a wire rack to cool. Store in refrigerator. Scones also freeze well.
When I was growing up one of my favorite places to eat was Godfather’s Pizza. All you could eat pizza and salad bar buffet was this pizza loving girls fantasy land. And to top it all off, they had the most delicious dessert pizza. Dessert. Pizza. Come on people, it really doesn’t get any better then that!
Of course like all good things, Godfather’s Pizza came to an end and closed up shop. Even now, years later though I was still dreaming of that dessert pizza. So whats a food blogger to do? Create my own version of course! I have made this pizza twice now, and I think I can safely say that this tastes almost identical to the pizza I remember.
I used homemade pizza crust, but store bought or frozen will work just as well. The other key here is store bought pudding. No homemade here, no cook and serve. Straight from those little plastic cups is what you want here. I have also bought vanilla pudding from my deli section and it worked wonderfully.
Vanilla Crumb Dessert Pizza
1 loaf frozen bread dough thawed, one ball store bought pizza dough, or one recipe homemade dough
1 cup store bought prepared vanilla pudding
1 cup all purpose flour
2/3 cup granulated sugar
1 stick salted butter, melted
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. To make crumb topping, in a small bowl combine the flour, sugar, melted butter and cinnamon together with a fork until crumbly, set aside.
On a floured surface, roll dough into 12 inch circle. Place on pizza pan. Spread pudding on crust , leaving a 1/2 inch border around the edge. Sprinkle crumb mixture over crust, pressing slightly to make it stick. Cook pizza or 20 minutes or until crust is lightly golden.
How was your Christmas? What did you get? WHAT DID YOU GET ME?? I hope you had lots of family time and ate until you couldn’t breath. On that note, lets talk New Year’s Eve eats! Here is a round up of some of my favorite easy to eat munchies. I think food always tastes better with a bite in one hand and a adult beverage in the other, don’t you? Happy New Year my lovelies, thanks for sticking it out with me while I stumble through this blog thing. I love you all bunches!!
I have a deep respect for school teachers. The patience they have to be kind, caring, and teach our children is a special quality not many people possess. High school teachers especially. I was a teenager once. They aren’t fun. I am currently trying to stunt my children’s growth with mass amounts of coffee in hopes they don’t grow up (I kid I kid!)
You might think that young kids would be easier. They say such adorable things (I cried the day my daughter stopped calling a sandwich a “namich”) and they are so full of curiosity and wonder. Let me tell you though, that the opposite is true. The first time I volunteered in Makenna’s preschool classroom I was overwhelmed. So many 4 year olds and they have SO MUCH ENERGY. I was exhausted after 4 hours (actually more like 30 minutes.) Props to you preschool teachers. You deserve wine-ALLTHEWINE.
I whipped up this snack mix for my day to bring snacks to school. I only used 1/8 cup of taco seasoning to keep it tame for the kiddos, but if you like it zesty I would suggest adding the full 1/4 cup.
Taco Chex Mix
4 c. rice chex cereal
4 c. oyster crackers
4 c. Gold Fish crackers
4 c. pretzel sticks
1/3 c. canola oil
1/4 c. taco seasoning mix
Preheat oven to 250 degrees.
Double line a paper bag.
Pour cereal, crackers and pretzels into paper bag. Top with taco seasoning and oil. Fold top of bag down and shake until mixed well.
Pour snack mix onto two large baking sheets (with sides). Bake at 250 degrees for 1 hour, stirring every 15 minutes.
I consider myself to be pretty traditional when it comes to Christmas. I like presents from Santa Christmas morning, my tree decorated with ornaments that have been collected since I was small, and almost every year I make the same cookies and candies.
That being said, there are a few traditions I don’t partake in. Roasted chestnuts? Never tried them. Fruit cake? I prefer my fruit and cake kept separate. And where exactly does a person buy mistletoe?? Eggnog is another example of a tradition of which I don’t partake. I don’t mind the flavor in baked goods, but I could never down a glass of the stuff.
These bars are perfect for eggnog lovers and just so-so people alike. The eggnog flavor Is subtle but definitely reminiscent of the holiday libation. Be sure not to overbake the bars so they stay soft and tender.
Eggnog Sugar Cookie Bars
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/4 cup eggnog
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
For the Eggnog Frosting
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/4 cup eggnog
1/4 teaspoon salt
4 cups powdered sugar
Preheat oven to 375 degrees. Beat the butter and sugars together until creamy. Add the egg, eggnog, and vanilla extract and beat again.
Stir together the dry ingredients in a separate bowl. Slowly add it to the butter mixture until everything is mixed in. Press it into a greased 9×13 pan. Bake for16-18 minutes. Let cool.
Beat the butter until creamy. Add the vanilla extract, eggnog, and salt and beat again. Slowly add the powdered sugar and beat until smooth. Spread over the cooled bars and top with sprinkles. Cut into 24 bars.
I am really struggling with the fact that Christmas is less then two weeks away. What happened??? It feels like it was just Thanksgiving! With Christmas coming so quickly this year I just haven’t had time to do as much baking as I usually do. I still have lots of commitments this year, even more so then usual now that my daughter is in school. Her Christmas program is Wednesday. I am super excited, but if I know my daughter she will be standing there frozen in fear. (PLEASE oh God PLEASE keep her finger out of her nose!)
While I am extra busy this year, I needed to be sure to get at least one peppermint recipe in. Peppermint is always expected this time of year, and I prefer it paired with chocolate, and ice cream and I are always friends, no matter the weather. I finally bought my first package of Brownie Brittle and after munching on a piece I decided to use the rest for the crust. Cool, minty, creamy chocolate goodness right here folks! And the pie is SUPER easy (only 7 ingredients!) and comes together quickly.
Peppermint Ice Cream Pie with Brownie Brittle Crust
4 oz package Brownie Brittle
1/4 cup butter, melted
1/2 gallon vanilla ice cream
1/4 teaspoon peppermint extract
1 cup Andes Peppermint Crunch Baking Chips
1/2 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
Preheat oven to 350 and take ice cream out of freezer to soften.
Crush brownie brittle in a gallon sized bag with a rolling pin until fine crumbs. Mix with melted butter and press into bottom of a 9 in pie pan or spring form pan. Bake for 8 minutes. Take out of oven and allow to cool on counter for 10 minutes, then place in freezer until completely cool. The crust needs to be completely cool before topping with ice cream.
While crust is cooling/ice cream is softening, melt the chocolate chips and sweetened condensed milk together in a small saucepan just until chips are starting to melt. Stir until chocolate is melted and mixture is combined, set aside. Add the peppermint extract and half of the baking chips to softened ice cream. Spread ice cream on top of cooled crust, spreading evenly with a off-set spatula. Drizzle chocolate sauce on top and immediately top with remaining baking chips, pressing in slightly to make sure they are set. Place pie in freezer for at least 2 hours to set ice cream. When ready to serve, run a sharp knife under hot water to make slicing easier.
Is it just me or did Christmas totally sneak up on us this year?? I am usually so prepared, but this year I feel like there is no way I am going to be able to fit everything in before Santa arrives. With just a few short weeks until Christmas, plus 4 birthdays this month, I feel like I am running around like a chicken with my head cut off.
I am REALLY tempted to just forget it all and park my buns on the couch with a holiday movie and a big bowl of this snack mix. I am going to warn you though: this stuff is addictive. You will eat a handful and before you know it you’ve blacked out and eaten it ALL in one sitting. Its good. Real good. You’ve been warned.
Almond Snack Mix
1 package (17.6 ounces) Rice Chex
2 3/4 cup sliced almonds
1 cup sugar
1 cup light corn syrup
3/4 cup butter
1 teaspoon almond extract
Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage).
Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.Yield: 5 quarts.