DIY Croutons

I recently was unable to find my favorite croutons.  When I've looked up recipes in the past it seems like it takes a long time to bake a crouton, so I've never tried...until now.  I finally found a simple recipe and I've already made it twice.  I'm posting it here for future me b/c present me is digging these croutons!

Step 1-Melt 1 T spoon of butter with 1 1/2 T olive oil and 3 gloves of crushed garlic.  Heat it on low heat for about ten minutes just until the garlic is starting to soften and brown slightly.  You are just infushing the oil with the garlic flavor.  

Turn the heat off, and then lay some thinly sliced piece of baguette to the ban and coat one side.  There is enough oil for about 16 slices.  I sliced my bread about 1/3 inch thick.  

I then flipped the bread over so the second side was covered.  

I put my slices on a foil lined pan and backed them at 350 for about 15 minutes.  They go from looking uncooked to crispy really quickly, so start eyeing the bread at 15 minutes and check it frequently if it's not quite done.  

Serve with salad.  

Muddy Buddy Truffles

 

Every year for at least 15 years I've hosted a cookie RECIPE exchange at my work.  I've talked about it in the past, but the gist is that you bring two cookies and a recipe attached for each person.  We've had 25 people and 10 people.  You never know how wants to bake, and what they want to bake.  I always find a few new recipes this way regardless of the number, and this year was no exception, including the one I brought.  

These muddy buddy truffles taste exactly like you would expect them too.  The crunch of the chex and the pb, powdered sugar, and chocolate give them the delicious taste of a muddy buddy, but I thought they were easier to make (I can never shake my muddy buddies evenly).

The original recipe says they make 12, but I got more like 18 out of a batch.  It also said to wait for the chocolate to dry before rolling them in powdered sugar (double rolling), but mine got a little too hard b/c the powdered sugar didn't fully stick.  I think I'll try to roll when it's ALMOST dry next time, but that didn't impact the taste, it was just powdery!  

Corn Salad

 

I've been meaning to post this for awhile, but I just (re) found the recipe.  My mom had this at a potluck last spring and she told me we absolutely had to try it.  I made it for the 4th of July and it was a huge hit.  The pickiest people I know I call family and they all at it and liked it.  

This will be making all the summer get togethers from here on out!  

Ingredients:  2 15 oz cans of whole kernel corn (drained), 2 c. grated cheddar cheese, 1 c. mayo, 1 c. green pepper (chopped), 1/2 c. red onion (chopped), 1 10 1/2 oz bag of Frito corn chips (crushed)

Instructions:  Mix and chill.   Stir in corn chips just before serving.  

*The original recipe called for chili cheese corn chips, I just used what I had on hand.  

*If you won't be eating the whole salad in one sitting, divide it in half and only add half the chips.  It does not taste as good when the chips have been in it overnight b/c they don't have the right texture, so just reserve them and mix the second half together with the chips when you are dishing it out as left overs.  

Fall Trail Mix

You can eat this trail mix at any time....and I do, but it feels right for the fall and it's so simple to put together!

My friend Susan shared this with me years ago and it will always be "Susan's mix."  It's the perfect mix of sweet with just a tiny hint of spicy (which you can leave out if you want, but most people don't even know that.  

Without further ado, or unnecessary words:  

Ingredients:  6 c. plain chex, 1 c. pecans, 1 c. pretzels (I always add a few more pecans and pretzels), 1 1/2 stick melted butter, 3/4 c. brown sugar, 1 scant tsp Cayenne pepper

Instructions:  Melt butter and stir in brown sugar and cayenne pepper.  

Mix the dry ingredients in a bowl.  Pour the butter mix over the dry mix and toss until the pieces are coated.  

Lay out on a large sheet pan and bake at 350 for 8 minutes.  Pull it out and stir.  Back another 8 minutes.  Cool and bag.  This should last at least a week if stored right, but....it's so delicious it won't last that long!  

 

Puff Pastry Sausage Appetizers

 Last year for the super bowl I didn't host a party.  I barely watched the super bowl, but I did indeed still make an appetizer dinner like I was doing all of the above.  One thing I tried out were these 'pigs in a blanket' gone fancy via Martha Stewards Instagram.  

I cut my down b/c I didn't need a million, so here's my trimmed down version of some fancy dogs in some tasty blankets.  

Ingredients:  1 puff pastry, 4 sausages (I used Costco's Teton Polish sausage), 1 egg, spicy mustard, everything but the bagel seasoning (you could also just do poppy seeds or sea salt)

Instructions:  

1.  Heat over to 400 degrees.  

2.  Cut puff pastry into 4 equal pieces.  

3.  Spread spicy mustard on half the puff pastry.  Lay sausage down over spicy mustard.  

4.  Beat an egg and brush some on the second half of the puff pastry.  Roll the hotdog (seam side down).  Cut into 4 pieces at an angle.  

5.  Once you have all 4 hot dogs cut, brush the top of each with the remaining egg and sprinkle with seasoning.  

6.  Bake for about 30 minutes (until golden brown).  

7.  Serve with Spicy mustard.  

SMORE Bites

 Hello, summer!  I actually made these LAST year, but....I got behind in life and I'm just now posting.  There were so easy to put together and really delicious and a little bit LESS messy way to enjoy a smore.  

Ingredients:  1 c. graham cracker crumbs, 4 T melted butter, 1/4 c. powered sugar, 12 marshmallows (cut in half), Reese's peanut butter cup or Hershey chocolate.  

Instructions:  

1.  Heat over to 350.

2.  Mix the crumbs, sugar, and butter.  Spoon the into 24 mini muffin cups and press them to the bottom and sides like a small pie shell.  

3.  Bake for 5 minutes.  Remove them and place a Reese's peanut butter cup or 2 piece of Hershey chocolate squares in the 'cup.'  Cover with the 1/2 marshmallow (cut side down).  

4.  Place over on broil and put them back in for 1-2 minutes.  Remove them as they start to brown.  

5.  I added a little melted chocolate to the top as well when they cooled.  

6.  Eat and repeat.  

Pigs in a Blanket Casserole

I've been eating pigs in a blanket my whole life...it's a comfort food no matter how old I get, so when I saw this casserole at plain chicken I had to give it a try.  It really was good, even the next day and it's definitely staying in the pig rotation!  

Ingredients:  8 count tube of crescent rolls + 4 count tube of crescent rolls, 14 oz pkg of little smokies, 1/4 c. Dijon mustard, 5 eggs, 1 1/2 c. milk, 2 c. cheddar cheese (shredded), salt & pepper to taste.  

Instructions:  

1.  Heat over to 375 and spray a 9x13 inch baking pan with cookie spray.  

2.  Unroll the crescent rolls and separate them into 12 triangles.  Spread Dijon on each triangle and cut them into 3 pieces (now you will have 36 mini triangles).

3.  Place one sausage on each triangle and roll the crescent roll around it.  Place it in the pan.  

4.  Sprinkle cheese on top.  

5.  Whisk together eggs, milk, salt and pepper.  Pour this mix over the cheese covered pigs.  

6.  Bake for about 40 minutes (until egg mix is set).  

Semi Homemade Apple Pie

I made this pie for Thanksgiving last year and it was the perfect amount of sweet.  I used a store bought pie dough, and then used about 5 medium red apples and 1 green apple.  I peeled the apples and then thinly sliced them.  I squeezed a little lemon juice over the apples, and then added 3/4 c. sugar.  I added 3 T cornstarch, 1 heaping teaspoon of cinnamon, 1/4 t. nutmeg, 1/4 t. allspice, and 1/8 t. salt.  You mix it all together, place it in the bottom dough.  Top and crimp with dough two.  Cut slits, and then brush it with an egg wash.  I cooked it at 375 for about 50 minutes (until the crust was golden).  And...serve with ice cream because...obviously.

Strawberry Pecan Pretzel Salad

The fact that this is called a 'salad' would explain a lot about me.  There are much prettier pictures around the net, but the fact that I remembered to take a picture at this stage in my life was a win.  This is like one of my favorite strawberry desserts I've been making for years, but it adds pecans, and is all mixed together instead of layered (which can be a bugger).  This recipe can from thegunnysack.  

It's a great sweet dessert for summer, or a great 'salad' if you are willing to stretch the word.  I am.  

Strawberry Pecan Pretzel Salad

Ingredients:  1 c. crushed pretzels, 1/2 c. chopped pecans, 3/4 c. brown sugar, 3/4 c. butter (melted), 3 c. strawberries (diced), 8 oz cream cheese (softened), 1/2 c. sugar, 1 t. vanilla, 3 c. cool whip

Instructions:  

1.  Mix together the crushed pretzels, chopped pecans, brown sugar and melted butter.  

2.  Spread the mix on a large baking sheet with sides.  Bake at 400 for 7 min.  Cool and break into small pieces.  Set aside.  

3.  Beat together cream cheese, sugar, and vanilla.  

4.  Fold in the cool whip.  Cover and place in the fridge to chill.  

5.  Before serving stir in the strawberries and pretzel mix.  

Tomato Basil Pasta

Last summer, one of my favorite instagrammers posted this recipe and I took a screen shot.  I tried it out this week and it was delicious!  It far exceeded my expectations, and was very simple to put together.  It reminded me a little bit like a supreme pizza.

All you need is a box of rotini pasta, 1 jar of tomato basil pasta, a cucumber (peeled, sliced, halved), 1 c. of cherry tomatoes (I quartered them), half a purpose onion (halved and thinly sliced), and 1/3 c. feta.  It also called for basil leaves to garnish, but ain't nobody got time for garnish in quarantine.

I boiled the pasta and then tossed the rest of it together when the pasta cooled a bit.  I put it in the fridge and then I had lunch for a week.

This salad already has me dreaming of summer!

St. Patty's Day Beer Bread

I'm not a beer drinker, but I do like baking with beer.  I've tried several different versions of beer bread, and I really liked this one.  I used Guinness in honor of St. Patty's Day, and it's not as sweet as other beers, so the recipe calls for brown sugar, which gives it just the right kick.  It could not get much easier than this.  And, a trick for a non-beer drinker-I grabbed an individual bottle of beer at a gas station rather than a whole six pack.  

All the recipe calls for is 11.5 oz Guinness Beer, 1/4 c. packed brown sugar, 1/4 c. melted butter, 3 c. bread flour.  Mix, put in 9x5 inch bread pan (greased).  Brush some butter on top, and bake at 350 for 40-50 minutes (until toothpick come out clean).

Banana Split Salad

I use the term 'salad' really lightly here, but there are a few fruits in here, so it almost counts.  But, it's summer, which means jello desserts in my book!  I found this recipe via insidebrucrewlife and I had to give it a go.  It was delicious!  

Ingredients:  3/4 oz box of instant banana pudding, 20 oz can of crushed pineapple (don't drain), 8 oz Cool Whip (thawed), 1 c. mini marshmallows, 1/2 c. walnuts (finely chopped), 1/3 c. mini chocolate chips, 2 ripe bananas (sliced), 20 oz of maraschino cherries (drained and halved)

Instructions:  Stir together the pudding mix and pineapple until dissolved and thickened.  Fold in your Cool Whip.  Gently add marshmallows, nuts, chocolate chips, bananas, and cherries.  Place it fridge for one hour.  Add bananas right before serving (I tossed mine in lemon juice and put them in when I made the salad and they didn't brown).  

Crock Pot Ranch Corn Chips

I had a bag of Fritos that were headed toward expiration.  I bought them for the winter and the snow day that never was where I was going to sleep in and then make frito pie.  But....summer is almost here, so I'll get over the lack of snow now and look forward to the sun.  I saw this recipe via recipesthatcrock and decided to give it a go to jazz up these little corn chips.  

Ingredients:  9.75 oz bag of corn chips, 1/2 c butter (melted), 1 pkg dry ranch dip mix

Instructions:  Pour corn chips into a 6 qt crock pot.  Mix the melted butter and ranch dip.  Pour over the chips and stir as you pour (until well coated).  Cook UNCOVERED for 2 hrs, stirring every 20 minutes or so.  Spread them on wax paper or foil to cool.  Store in airtight container.  

Texas Roadhouse Rolls

I posted the butter recipe two days ago, and now....it's on to the rolls.  I made these in advance.  I did all the rising steps, but then put them (covered) in the fridge overnight to stop the rise, and then put them out about an hour before I baked them the day of the anniversary party I was hosting.  I did this last Thanksgiving as well.  It's a great way to have homemade bread, but not have to add it to the workload of the day when you are hosting a big group.  I was able to make 24 large rolls out of this recipe.

Roadhouse Rolls

Ingredients: 2 c. milk, 3 T butter (melted), 1 T active dry yeast, 1/2 c. warm milk, 1/2 c. sugar (divided), 1/2 c. honey, 7 1/2 c. flour (divided), 2 eggs, 2 t. salt
Instructions:
1.  Heat milk in a small saucepan over medium heat.  Bring to a boil and remove from heat.  Let cool slightly.
2.  Combine yeast, warm water, and 1 T sugar in a mixing bowl.  Allow it to sit until it bubbles.
3.  Add the rest of the sugar, honey, milk, and 3 1/2 c. flour to the yeast mix.  Mix together.
4.  Add melted butter, egg, and salt.  Mix well.
5.  Add additional flour 1/2 c. at a time until dough pulls away from the side of the bowl.  Let it rest for 5 minutes.
6.  Knead dough for 5 minutes  Add more flour by the T if it gets sticking.  Don't add so much it dries out your dough.
7.  Grease bowl, coat all sides of dough by flipping it once in your bowl.  Cover loosely with greased plastic wrap.  Let is rise in a warm spot for 45 minutes (should be doubled in size).
8.  Punch it down.  Place on lightly floured surface and roll it out until its 1/2 inch rectangle.  Fold it in half so it's 1 inch.  seal the two halves together with a quick roll.
9.  Cut the dough in 2 inch squares and place on a greased baking sheet.  Cover loosely with plastic wrap.  Allow to double in size (about 1 hour).
 
10.  Bake at 350 for 15-20 minutes.  I brushed mine with a little butter before baking, and when they were golden brown I removed them.  Serve warm.

Cinnamon Butter

I recently helped my mom throw an anniversary party for my aunt and uncle.  One of their favorite places to go is Texas Roadhouse, which is famous for its rolls, in particular, the side kick-the cinnamon butter.  I found this recipe via thereciperebel and made it in advance.  I put it in the fridge overnight and then sat it out a few hours before the meal so that it would be easy to spread.  

Cinnamon Butter Recipe

Ingredients:  1/2 c. unsalted butter (softened at room temp), 1/4 c. liquid honey, 1/4 c. powdered sugar, 1 t. ground cinnamon, pinch of salt.  

Instructions:  Beat the butter, honey, cinnamon, powdered sugar, and salt until smooth.

Cornbread Casserole

Sometimes you just want corn.  I know, I know, it's not a 'healthy' vegetable, but it's delicious.  This makes a quick little side dish for any bbq….serve along side lots and lots of salad, of course.

Ingredients:  
1 box corn muffin mix
1/2 c. butter (melted)
1 can cream style corn
1 can whole kernel corn (drained)
1 c. sour cream
2 eggs
8 oz Cheddar Cheese (shredded)

Instructions:
Grease a 9x12 pan.  Preheat oven to 375.
Mix all ingredients (minus 1/2 of the cheese).
Pour into pan and top with the other 1/2 of cheese.  Bake 50-60 minutes until the center is firm.

Air Fryer Quesadillas

 I'm always looking for something new to take to lunch.  I also have been trying to explore recipes with my air fryer.  This was so yummy and so easy to put together.  I wrapped each of the quesadilla in foil and I'm heating them in a little oven we have at work in the morning.

I bought (already made) fajita chicken, a bag of these peppers and onion blend in the freezer section (above), Mexican style shredded cheese, and flour tortillas (I bought the smaller ones, rather than the burrito size so they would fit in my air fryer).  

I set my fryer to 370 and layered the tortilla, cheese, onions and chicken, more cheese, and a second tortilla).  I sprayed the top with cooking spray, cooked for three minutes, flipped, sprayed, cooked for 3 more minutes.  The only tricky part was flipping these.  I used a spatula and tongs and a few times lost a little filling (though it stuck pretty well thanks to the cheese).  The air fryer made these really crisp which I loved.  

Here's a little peek at the inside.  Side note, the original recipe called for you to set the little basket on top of the tortilla while it backed so the tortilla didn't puff up.  I didn't have this issue, but...if you do...or future me does, there's a tip to try.

Taco Pinwheels

I love a little spicy for sure, and as Cinco de Mayo approaches, I tried out this recipe using some of my favorite Tex Mex spices.  These are super easy to make, and you can adjust as needed (for instance, I tossed out the black olives and accidentally forgot to put in the green onions....ooops, regardless, they were great, so add and subtract).

Taco Pinwheels

Ingredients:
8 flour tortillas
1 8 oz blocks of cream cheese (softened)
1 taco seasoning packet
2 t chopped black olives
1 4 oz can of chopped green chilies (drained)
5-6 green onions, chopped
10-12 jarred jalapeno slices, chopped
Salsa (for serving)
Instructions:  
1.  Beat the cream cheese with the taco seasoning.
2.  Stir in everything else except the salsa.
3.  Spread mix over flour tortillas from edge to edge and roll up.
4.  Wrap in plastic wrap and put in the fridge for a few hours.  Remove, slice into 1/2 inch slices and serve with salsa.

Glazed Ham

I think I've mentioned a time or ten I'm cooking through the Pioneer Woman Holiday Cookbook.  No time restrictions, just as the reason arises.  Instead of retyping the recipe, I'm just adding a few tips I learn along the way, and I'm not planning to blog the 200 plus recipes, just my favorites.  These are the ones I know I'll make again (probably this Easter), and a few things I wanted to remember that didn't make the cookbook b/c it's probably more a 'Christy thing.'  Here is where the original recipe lives for this ham.  

Here are the two things I learned.  1.  When you are making the glaze-watch it closely!  Mine boiled up and over (thanks to that Dr Pepper) really quickly.  I turned my back for a second and.....hot mess on the stove that resurrected itself the next morning and involved the fire alarms b/c of the sticky glaze I didn't get off all the way.  2.  I also bought a precut ham and I still studded the top with the cloves.  I just poked them around as much as possible, and then I removed them after.  I'm not sure if you are supposed to, but....I did.  The ham came with it's own glaze pkt, but I tossed that.  It was a noticeably more delicious ham!

Easter Charcuterie

 How about a little Easter charcuterie?  I live near a Great American Harvest Bread Company that sells little bunny breads near Easter (not an add). I picked one up this weekend and then emptied out my fridge to make a themed lunch because cute lunches are better.

Nutella and strawberries, cucumbers and spicy dip, cheese, turkey, and butterfly crackers.  Boiled eggs and carrots would be a fun addition too, but....I'm working with what I have!