Kit Kat Cookies

kit kat cookies

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/3 tsp cinnamon
  • 2 teaspoons vanilla extract
  • 1 1/2 cup chopped Kit Kat candy bar pieces
  • Optional: add semi-sweet chocolate chips after adding Kit Kat pieces

DIRECTIONS:

  1. Preheat oven to 350 F degrees
  2. In a medium bowl, whisk together all dry ingredients except candy bar pieces. Set aside
  3. Using an electric mixer, cream together butter and sugars on medium speed until combined. Add egg and vanilla; mix until combined
  4. Slowly add flour mixture to wet ingredients; mix just until combined. Do not over mix
  5. Gently fold in chopped Kit Kat candy bar pieces; cover bowl and refrigerate dough for about an hour
  6. Place a rounded scoop of dough on an ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
  7. Bake 7-9 minutes or until barely golden brown around the edges. Do not over bake. The tops will not brown. Do not bake longer than 9 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
  8. Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely.

Option:  can use an 9×13 square pan and make bars.  Just add 2 eggs instead of 1, 2 sticks of softened butter instead of 3/4 cup and add a small box of instant vanilla pudding mix.  Bake for 35-38 minutes or until cooked through.

 

Rum Glazed Caramel Corn

This is a great recipe for movie night.

INGREDIENTS:

1 – 2 cups un-popped popcorn
3 cups of granulated white sugar
1/4 cup dark rum
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1 1/2 tsp salt
1 1/2 tsp baking soda

DIRECTIONS:

  • Pop the popcorn on the stove with oil. Place popped popcorn in a large bowl.
  • Cover one to two sheet pans with aluminum foil.
  • In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often.  Cook until sugar melts and caramel becomes a dark caramel color, careful not to burn because it scorches fast.  Takes about 15-20 minutes. 
  • Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
  • Spread the caramel corn out on foil lined sheet pans and allow to cool.

Option: You can add your favorite nut to this, just add them before you coat the popcorn so they can be coated also.

Another option: Bourbon Caramel Corn, use your favorite Bourbon instead of rum or Salted Whiskey Caramel Corn, use your favorite Whiskey and sea salt instead of rum.

 

caramel corn

 

 

Easy Cobbler

This was my Mom’s recipe, so quick and easy and very tasty!

INGREDIENTS:

  • 1 1/2 cup Bisquick
  • 3/4 cup sugar
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 stick of butter, melted
  • 3 – 5 oz can of Peaches
  • Cinnamon
  • Vanilla ice cream

DIRECTIONS:

Mix butter and vanilla in pan, add Bisquick, sugar, and milk in butter.  Pour peaches over the top of the mixture, do not stir.   Sprinkle cinnamon on top.  Bake at 350 degrees for 1 hour.  Fits a 9 x 9 pan!  Serve warm with ice cream.

Southern-Peach-Cobbler-2-1-of-1.jpg

 

 

Lemonade Slush with Coconut Rum

With the warm weather finally here in Wisconsin, thought I would share one of my favorite lemonade slush recipes with you.

Ingredients

  • 1 1/2 cups ice cubes, crushed
  • 3 tablespoons frozen lemonade concentrate
  • 2 tablespoons coconut rum (such as Malibu)
  • Lime wedge or toasted coconut flakes (optional)

Directions

Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge or toasted coconut flakes, if desired.  Enjoy!!!

You could also do this over ice and not blended, which is how I like it the best.

 

frozen-coconut-limeade-1

 

Mini Pumpkin Pies

I love to make finger foods, especially if they are sweet.  So, with the season being Thanksgiving I thought I would share an easy Mini Pumpkin Pie recipe.  Serve with a dollop of cool whip on top and enjoy.

INGREDIENTS:

1 roll of sugar cookies
1 1/2 cups cold milk
1 package (3.5 oz.) instant vanilla pudding mix
1 1/2 teaspoon pumpkin pie spice
1 can (15 oz.) pumpkin puree
1 package cup cake cups
1 container of cool whip
INSTRUCTIONS:
Cut cookies per instructions on the package and place in muffin cups.  Cook according to directions and let cool completely.
In a large mixing bowl, whisk together the milk and pudding mix until thickened. Stir in the pumpkin pie spice and pumpkin puree until thoroughly combined.  Fill each cup 1/2 full with the pumpkin mixture on top of the cooled cookies.  You can sprinkle some pumpkin pie spice on top if desired.  Serve immediately, or refrigerate and serve within 3 days.
mini pumpkin pies
Mini-Pumpkin-Pies

A Tribute to Mom

Mom

img_2866_moment-e1536874430547.jpg

My Mother passed away on August 11, 2018 and the last month has been hard.  We know she is in a good place but I miss her dearly.  She was a great cook, had a gentle heart and was very much a Southern gal!  She taught me everything I know about cooking and the love of food.  She had many recipes so I can’t say I had a favorite cause they all were good.  To name a few:  red velvet cake, pumpkin poll, oyster dressing,  biscuits and gravy (with scratch biscuits), hot dog sauce, peanut butter fudge,  orange cake, cornbread and beans, pickle relish (which she canned every year), apple butter (made outside over an open fire in a kettle), and I could go on forever.   Thanks Mom for helping me become the woman I am today and  for showing me how to cook!

So, in memory of Mom, aka Mollie B.,  aka Mammie, here is her Orange Cake recipe:

INGREDIENTS:

  • 1 box Duncan Hines Orange cake mix
  • Milk

Icing:

  • 1 cup powdered sugar
  • 8 oz sour cream
  • 1 large tube of Cool Whip

INSTRUCTIONS:

  • Mix cake according to directions using milk instead of water and bake accordingly
  • Bake in 2 round cake pans
  • Once cooled, split in the middle to make 4 layers
  • Mix icing ingredients until smooth
  • Ice each layer on top only, not on sides and stack on top of each other
  • Sprinkle the top with crumbs left in the pans or from the bottom of a section
  • Serve and enjoy

 

Moms Orange Cake

 

Family & Friends

As the holidays grow closer it reminds us to stop and enjoy life.  Talk with family, reunite with old friends and appreciate what you have.

I recently lost a life-long friend to cancer.  It really puts life into prospective.  People come and go in your life and you may have a lot of acquaintances but how many true friends do you really have?  Something to ponder.

My Dad taught me growing up to always find the good in people; be positive and truthful; remember that when others are mean or sad there is something going on in their lives that is making them that way; and most of all, always take time for friends and family!!!

So my recipe I am sharing today is one that you can share with your friends and family anytime of the year.

PEANUT BUTTER PIE

Ingredients:

  • 1 graham cracker crust
  • 1 box instant vanilla pudding (or white chocolate)
  • 1 teaspoon vanilla
  • 1 cup + 1/2 cup confectioner’s sugar
  • 1 cup peanut butter
  • 1 8-oz block cream cheese
  • 1/4 cup chopped peanuts, chopped fine (optional)
  • Chocolate syrup for drizzling (optional)

Instructions:

  1. Whip the pudding and confectioner’s sugar together. Set aside.
  2. Whip together the peanut butter, cream cheese, sugar, and vanilla.
  3. Sprinkle a little of the peanut butter mixture on the graham cracker crust. (less than 1/4 cup)
  4. Fold in half of the whipping cream into remaining peanut butter mixture and mix until blended.
  5. Pour into the graham cracker crust.
  6. Top with whipping cream.Optional:  Sprinkle nuts on top when ready to serve and drizzle with chocolate syrup.  Or you can reserve some of the peanut butter and sugar mixture and put on top (see picture below).  Store in refrigerator.

peanutbutterpie1

 

Frozen Meal Workshops – Beef Enchilada Stew

I recently attended a  frozen meal workshop which I loved.  Although the up front cost is a lot, you do get 10 meals so if you do the math, it is very much worth it.  I selected the One Stop Crock-Pot plan and so far have loved every meal I prepared.

One of the best recipes I prepared was the Beef Enchilada Stew so I wanted to share this recipe with you.

Ingredients:

1½ pounds beef stew meat

1 yellow onion, diced

3 stalks celery, diced

2 cups frozen cubed butternut squash,

1 (29 ounce) can tomato sauce, no salt added

1 (15 ounce) can diced tomatoes, no salt added

½ teaspoon black pepper

1 cup Enchilada sauce

1 1/2 tbsp Spicy Carne Asada Seasoning

Shredded cheddar cheese (for topping) – optional

Sour cream (for topping) – optional

Garnish with Cilantro and avocado slices – optional

Instructions:

Place all ingredients except optional items in crock-pot and cook on medium for 6 – 8 hours or until meat is cook through and vegetables are soft.  Serve warm with toppings and crackers if desired.

OPTIONS:

You can also add a bag of frozen corn or black beans

Tortilla chips and japalenos for a garnish

Or you can substitute shredded chicken for the beef

beef enchilada stew

 

 

Homemade Shrimp Cocktail Sauce

Shrimp cocktail sauce

Ingredients:

  • 1 1/2 cups ketchup
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/2 teaspoon Tabasco

Instructions:

Stir all of the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve.  Enjoy!!!!

PEANUT BUTTER ESPRESSO SMOOTHIE

Love smoothies in the morning especially if coffee is involved.

INGREDIENTS

  • 1 frozen banana (if banana not frozen, add ice)
  • ¼ cup peanut butter
  • 1 tsp espresso powder
  • 1 tbsp maple syrup
  • ¼ cup almond milk

INSTRUCTIONS

  1. Put everything in a blender and blend until smooth.
  2. Enjoy!
  3. On the weekend for a late breakfast, sometimes I put in a little Irish Creme Liquor for flavor…..

Peanut-Butter-Banana-Smoothe