Cookie Batter Cookie Dip

So this is not new and not so fancy but let me tell you it is yummy! Also, it makes a really great after school snack for kids ... or ya know, mommy's while sewing lol! My favorite cookies with it so far is Nilla Wafers.

Ingredients:

1 package of  Funfetti cake mix
1 1/2c of vanilla yogurt
2c of whipped cream (you can use Cool Whip, but homemade whipped cream is ridonkulously easy and so much better that it doesn't even compare)
nonpareils for decoration on top (plus they have a yummy crunch)

Just mix all three together and serve right away or keep chilled until you serve.

Enjoy!

-Tanyia

Participating In:

Weekend Bloggy Reading Link Up at Serenity Now

Watermelon Sorbet

I have found the perfect solution to this heat and humidty! A super cold, refreshing treat! I could not stand the thought of anything heavy right now, so some sorbet was a perfection solution! Icy cold, light, and with the refreshing taste of watermelon? Yes, please!

Becca put some gummy bears on hers and loved it! Sam went with some chocolate covered pretzels which was surprisingly yummy. I went for just a plain refreshing cup <3

I promise you will be surprised at just how easy this is to make!

You need:

4c chunked watermelon, no seeds
1 tbsp freshly squeezed lemon juice
1c sugar
1c water

All you need to do is puree your watermelon, then add the lemon juice and put it in the refrigerator to chill. Boil your sugar and water and reduce just enough to make a simple syrup. Put that in the refrigerator after it has cooled to room temperature. Let everything chill overnight.

The next day add your syrup to your puree then follow your ice cream maker's instructions. In my case I turned it on and waited 20 minutes for it to finish! Super hard, right?

*My ice cream maker calls for my ice cream maker bowl to always be frozen, so make sure you add it to the freezer the night before if you need to.

The kids absolutely loved this and it is simple enough for them to help make it as well. Quick, easy, and seriously yummy!

Enjoy!
-Tanyia

Meyer Lemon Jelly!

This time of year in Florida is the prime citrus season! Oh how the citrus loves the cool weather... not cold, but cool! Supposedly if you pick em off the tree when its cold they will be even sweeter. Again, cold to us being about 50 to 60 lol.

Anyhow, last summer I made lemonade concentrate and wanted to do the same this year but knew I would need to do a lot for summer as that stuff goes hella quick in this house! I ended up buying 2 bushels of lemons from a lady who owned lemon trees and sell her citrus. I got two bushels for 40 bucks! Great price, too! And yes... I hand squeezed them all with my little squeezer.

When I was online looking for the recipe I used last year I came across a recipe at Food In Jars for Meyer lemon jelly! I thought... well, that could either be fan flippin tastic or really gross... so obviously I needed to try it lol. And I had about 2 to 3 gallons of fresh squeezed juice so a few batches would be nothing :)

I broke out my new favorite Christmas present ... my automatic jam and jelly maker from Ball! LOVE IT! I wish it did bigger batches but I can roll with it! I did a test batch, especially with a new recipe and a new machine and it turned out amazing. Like... A MAZING! So, I ended up making 12 half pints. I gave a few away and am left with this awesomeness!

If you know how to can, it is so simple... 2 1/2 c of fresh Meyer lemon juice, 2 cups sugar, and one package of pectin. The water bath is 10 minutes.

All of the recipe info and more ways to preserve Meyer lemons can be found at Food In Jars HERE. The recipe is printed at the very end of the post.

Now, I'm off to eat toast with Lemon Jelly! Maybe all that Vitamin C will fix this darn cold. It is a bit better this morning, thankfully!

-Tanyia

Slow Cooked Chicken Philly Cheese Sandwiches

I saw this recipe on Pinterest and knew I had .... HAD to try it! Seriously, it looks so good, omg!
We did have to double the recipe for our family, it says it makes 4 to 5 sandwiches... I would say 3 to 4 honestly.

Also, when I served it, I heated up some butter in a pan and toasted the hoagies ... they had an amazing little crisp texture to the inside which also helped the juice of the meat not completely soak the bread.

They were absolutely delicious and every one in the house demanded that I keep this recipe! Definitely give it a try if you can.

Link to the above Pinterest link or HERE to go directly to the blog for her recipe!

-Tanyia

Honey Balsamic Canned Mushrooms

I made some super dee duper yummy mushrooms! I am in love. They are pickled really. Technically, they are called White Balsamic Rosemary Pickled Mushrooms.

We love mushrooms here. They are great in pasta sauces, on top of pasta with chicken, on burgers, etc. I happened to come across a great farmer's market sale and had been wanting to try these anyway, so I lucked out!

I am slowly expanding my canning knowledge. Earlier this year I did Strawberry Jam, which I have done before but it is time to branch out! So exciting! I got this recipe from a BHG Canning mag. As with any canning recipe the directions and ingredients are usually quite precise for a reason so I stuck exactly to this recipe.

2lbs button mushrooms, halved or quartered
2 tbsp lemon juice
1 1/3c white balsamic vinegar
1c white wine vinegar
1/3 c honey
2tbsp fresh snipped rosemary
4 tsp whole black peppercorns
2 1/2 tsp Kosher salt
3 gloves minced garlic
6 tbsp finely chopped shallots

1. In a large pot combine mushrooms and lemon juice. Add enough water to cover and bring to a boil. Boil for 1 minute.

2. In a separate saucepan combine balsamic, wine vinegar, honey, rosemary, peppercorns, salt, and garlic. Bring to a boil, stir to dissolve honey, then reduce heat. Simmer, covered, for 10 minutes. Remove from heat then stir in the shallots.

3. Pack mushrooms into a hot, sterilized half pint jar, leaving 1/2 inch headspace. Pour hot vinegar mixture over mushrooms, distributing the rosemary, garlic, and peppercorns as evenly as possible. Wipe jar rims, adjust lids, and screw on bands.

4. Process filled jars in a water bath for 20 minutes, start timing once the water returns to boiling. Remove from canner, cool completely. Do not disturb until completely cooled.

**I have heard that it is best to let them sit for a few weeks, even 4 to 6, before eating so that the vinegar taste will not be overly strong.

-Tanyia

Participating In:
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Happy Hour Friday

Thank you Pioneer Woman!

Yep, thank you Pioneer Woman for making me look like a rock star! :) I love her recipes, they are all tried and true and delicious. Also, for the most part they are all easily doable!

Here is one that we tried not too long ago and it was amazing, seriously...fresh, delicious, and  comforting!

You can find the recipe on Food Network's website HERE is you want to print it off or anything.

and the recipe from their site:

8 ears of corn 
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces

Preheat the oven to 350 degrees F.

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. 

Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

If you try this, let me know how you like it. It is so delicious and I am not a spicy person so rest assured you taste the flavor of the peppers but not much heat...it is just so yummy! 

-Tanyia

Chocolate Pecan Covered Bananas

Umm... yea so this is a yummy little treat right here! Also, if you love frozen nanners you can freeze these as well. We just did them fresh and had them for dessert.

Here is all you need:

Just ignore those cute little sprinkles, my youngest wants ones with some sprinkles.. but that was a horrible experiment gone wrong with nanners lol. You are going to need chocolate for melting. Chopped pecans, and ....bananas! lol Go figure. oh and popsicle sticks if you want them.

One time my middle dd decided she was going to make some ginormous thing or another out of popsicle sticks so we have about a million of them ... cause of course she built nothing! lol So, when I can I throw in a popsicle stick lol. I swear they are reproducing though, because not a dent has been made in them!

Just peel, slice, and poke a nanner piece on a stick. Dip in chocolate, roll in nuts, let set. Tada. Super hard, yea? If your kids are a little older they can help, or even do it. It keeps em busy! At least you will have 30 minutes of not hearing, "Mom, I'm boreddddd!"  over the summer. lol

Oh and one more thing... that chocolate melter, they are only 20 bucks at Michaels and you can use your 40% off coupon on one when its not on sale! I use it frequently; it was well worth it!

What have you been making?

- Tanyia

Participating In:
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Pizza Balls

I came across a yummy yummy recipe on The Gunny Sack and Pinterest that I knew I would need to give a try for a lazy, easy dinner! The girls and I all  made these together, they had so much fun smooshing out the biscuit rounds. It was great because they got to help, they were quick and so tasty! We ended up having a movie night and eating these for dinner while we watched :) It made for a great Saturday night!

If you want to check out the recipe at The Gunny Sack, look HERE and enjoy!

- Tanyia

Birthday Cake Ice Cream Cake

How is that for a tongue twisting title! Oh my word this is a yummy one and so perfect for summer, too! Oh... and the kids? They will dub you their newest hero! Trust me on this one! Also, this is another one that embarrassingly easy, I seem to be fond of those, don't I?

Ingredients:

birthday cake flavored ice cream sandwiches

cool whip

sprinkles

(wax or parchment paper)

You are going to line a loaf pan with parchment or waxed paper. Then coat the bottom and sides with cool whip. Layer in some ice cream sandwiches to fill in the pan, you can cut them to make them fit how you want them to. Next add a layer of cool whip again, then again ice cream sandwiches and then top with cool whip. Also, fill in the sides so there are no gaps and you have a lovely little loaf shape. 

Then you pop it in the freezer for at least two hours. When you go to remove it, just up end it on to a cake plate and peel off the paper. If it peels off any cool whip, you can just dab some on. Then add your sprinkles and serve right away. 

Oh, and watch everyone be in awe of your mad skills. 

* I found the birthday cake flavored ice cream sandwiches at Publix, but if you are not in the South and do not have Publix, I have also seen them at Wal-Mart.

-Tanyia

Participating In:
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Shine on Fridays #84 at One Artsy Mama 
I <3 Fridays at Petals to Picots  
Keep Calm and Link Up #45 
Happy Hour Friday

Heath Bar Cake

I am sure you have all seen this recipe all over and maybe even tried it, but I am going to share it again because well... it is amazing! It is sometimes referred to as Better Than Sex cake...but I have never had cake better than sex honestly... and maybe if this is better than sex you should be working on something other than your baking... so yea, moving on!

My dh loves it because toffee is one of his all time favorites so he is a huge Heath bar lover. Heath, Skor, whatever you can find really!

Sorry, not the best pic but it was snapped with my cell phone because, well... looking at this cake and making everyone wait for me to find my big camera, ain't NOBODY got time fo that!

So, no precise recipe needed, you  bake a German Chocolate Cake mix according to the packages directions. Let the cake cool about 10 minutes when it is done, then poke holes all over with... well whatever you want, a wooden spoon handle works well. Then you pour over top a can of sweetened condensed milk and a container of caramel ice cream topping, I reserved a little of the caramel for on top as well. Let the cake set in the fridge for a couple hours to get nice and yummy and soaked!

Then I used homemade whipped cream as it beats Cool Whip anyday! I mixed on high a quart of heavy cream with 1/4c sugar til it became whipped cream (yes, it really is that easy). Once the cake is cool and set put the whipped cream on top and crushed up Heath bars, I used 5 of them... I would have used 6 but ... well, I ate one, so there lol. Then I drizzled the rest of the caramel all over and we pretty much ate it all immediately!

Then after we ate our piece... we all had a second and then it was gone, the end! Ohhh so good!

Have you tried this cake yet? Have you tried any of the candy bar variations of it? What did you think?

-Tanyia

Participating In:
Create. Simplify. Inspire 
Friday Linky Party at Craftionary
I love Fridays Link Party
Keep Calm and Link  #44

Hot Chocolate Pop Tart Pops!

Yea...you read that right, pop tart pops! Move over cake pops, a new pop is coming to town, baby! I love these so much better than cake pops because I can not stand all that sickly sweet frosting in the cake then dipped in chocolate to boot. Ugh, too much for me. These pop tart pops are made with cream cheese so they are a much milder sweet flavor and I absolutely LOVE them!

I originally got the idea from Pinterest, from this post about Pumpkin Pie flavored ones from the Pin Sized Baker! I am also going to try these but I happened to come across hot chocolate flavored Pop Tarts and I knew I had a winner! Oh My Yumm! Here is what you need:

I used some lollipop sticks, I got the short ones, and I got some pop bags for the left overs (yea right). I bought a tray of melting chocolate, one 12 count box of hot chocolate pop tarts, 1 8oz tub of cream cheese and marshmallow bits ... think cereal style marshmallows... they have a little crunch to them, AMAZING! I pulled out my brand new chocolate melter too, it was only 20 bucks at Michael's and I was tired of fighting with the microwave...this was the best purchase I made in a long time!

I chopped all 12 pop tarts threw them in the food processor and blended til smooth..with me so far?

I transferred the pulsed tarts to the mixer and added the cream cheese ... (yea this is the pumpkin pie flavor ones here but you get the idea...right?)  Also, if like me you are too impatient to wait for the cream cheese to warm up to room temperature, just put it in the microwave for 15 to 20 seconds, easy peasy! Still with me?

Ok, back to the right pic here lol. You are going to dip your stick in the chocolate then stick it in the balls... this will help keep it in there when you are dipping and twisting :) I made a few of these a bit too big but thankfully I got them to hang on ever when they came loose, whew! And when they are done no one is the wiser, trust me. (Put these on wax paper btw, so they do not stick)

After you dip the balls in chocolate, sprinkle the top with the marshmallow bits immediately and they will set in to the chocolate. See the top left one that looks kind sad and marshmallowless... that is because at first I tried dopping the pop in the marshmallows... that did not work so well, so take my word for it and drop em on from the top. Also when you are done you can give your daughter all the marshmallows that fell on to the waxed paper and she can make hot cocoa lol.

I let them solidify and then I put them on my cake carried, covered em and put em in the fridge to harden and set and also there is cream cheese in there so... yea. Oh and on a side note, if you individually wrap them in the cake pop bags you can freeze these in individual sized portions, pull em out and in 5 to 10 minutes they are ready to eat any time!

These were too easy, and way too delicious. The box made 21 exactly, if I had made a couple a little smaller as I should have I would say you could maybe get 25. Everyone loved them and I know you will, too! If you try it out, let me know!

-Tanyia

Participating In:

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Great After School Snack

I love making after school snacks one in awhile for the girls. This is not something I would do all the time...because they would eat them all the time! lol Anyway here is a super easy, that I originally got off of pinterest. It came from the blog 52 Kitchen Adventures.

Creamy Nutella Popsicles

You really can not get much easier than this and I love this set of popsicle molds I bought. I got them at Crate & Barrel and they were well worth the 14 bucks! They are super sturdy!

you need:

1c of Cool Whip

1/2 c milk

3 tbsp Nutella

All you do is mix all the ingredients and then fill the molds and freeze...easy peezy! Look in the background... do you see the grubby kid hand trying to eat one before I even froze them?! Sheesh. She came home from school the next day and I said, "Hi, babe! How was your day?"She said, "Are the popsicles ready yet?" Little stinker. 

Needless to say they loved them and I did make them eat only one so these 6 lasted a couple days at least. So, if you need a super easy, yummy, and affordable after school snack, give it a try!

-Tanyia

Peanut Butter Cup Cheesecake Bars

Tweet

This recipe may quite possible descended from Heaven, itself! My goodness... they are seriously amazing! The entire time I was making them... and EATING them, I thought of my sister, Ann of Snap, Edit, Scrap with Ann and Duke. Why, you ask? Well, 'cause she sorta has a thing for anything peanut butter and chocolate related and I could not wait to post this and tease her of course! What on earth are little sisters for? lol neener neener, Ann!

I originally got this recipe off of Pinterest, but I changed it up a bit. So, here is the recipe, you will LOVE it, I promise!

Ingredients:

crust:
1c of crushed graham cracker crumbs
1 stick of butter, melted
1/4 c brown sugar
pinch of salt

filling:
16 oz cream cheese, softened
1c white sugar
2 eggs
1/4c sour cream
2 tsp vanilla (YES...two!)
a bag of mini peanut butter cups... I used a large bag, chopped

12 oz bag of semi sweet choc chips

One hint ... you can also buy probably 4 to 6 king sized reg packs...and not have to do this:

Directions:

Preheat the oven to 350

Combine the crust ingredients and press into the bottom of a 9 x 13 inch baking pan. (I used Pam butter spray on mine just in case and they came out beautifully!). Bake for 10 minutes, take out of the oven and let cool, about 15 minutes.

In a bowl beat the cream cheese and sugar until smooth. Add eggs, one at a time, mixing thoroughly between each. Add sour cream and vanilla, mix until combined. Stir, do not beat, in half of the peanut butter cups. Pour on top of the crust. Bake for 30 to 40 minutes, depending on your oven. The main thing is to make sure it is mostly set and only slightly wiggly in the middle when you pull it out.

Refrigerate for at least 2 hours for it to completely cool in the middle and finish setting.

Before serving, melt the chocolate chips and use a spoon to drizzle over the cheesecake. Then top with the remaining peanut butter cup chopped pieces.

You can leave this out for awhile but it is much better refrigerated. Also, fyi ... if you use a cold knife it will cut with much less mess :) Enjoy!

- Tanyia

Participating in:
Mix It Up Monday with Flour Me With Love
Marvelous Monday Link Party with This Gal Cooks 
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What's Cooking Wednesday

Recipe: Cinnamon Bun Waffles

Ask anyone who knows me, I am absolutely, completely, 100 % NOT a morning person. I do not do mornings. Usually for breakfast we have grits, oatmeal, or cream of wheat...because everyone can nuke it themselves! If you can not fix it, you are not eating it, end of story.

That being said, if I occasionally come across an easy to do morning recipe I may try it on a weekend morning. That is the extent of it lol. So, when I saw the idea for these waffles on pinterest I knew I had to try them. They are actually really good and so amazingly easy and quick, plus there is no mess or clean up really. Yep...this is one breakfast I will cook occasionally ... I do mean occasionally, let's not get carried away here!

First what you need are some refrigerator cinnamon buns. I use Pilsbury...and buy them on sale and use a coupon lol. Also... I throw away the frosting. Try not to stone me, but I am not a frosting lover and I try to sneak in some sugar free syrup... perhaps it might be in a regular bottle so the kids think they are getting the sweet stuff even... I mean, perhaps. *insert sneaky eyebrow raise here*

Then you take your handy dandy waffle iron, spray it with butter flavored cooking spray ... do not, I repeat DO NOT accidentally grab the olive oil cooking spray, it will taste horrid! Or so I have heard! Then put one cinnamon bun in each quadrant of the waffle iron, and close...be VERY careful how long though as it takes maybe 2 to 3 minutes only to cook these lil buggers :)

Then off course take em out and slather 'em with what ever sneaky mommy topping you may have! They are great with sliced strawberries, bananas, and a little berry syrup as well.

Oh right ... then watch your kids be totally amazed that you made breakfast as they gobble it up, afraid if they take too long it will disappear right before their little eyes. But on the plus side, with them so used to me not cooking breakfast, when I do, I get total goddess status! it rocks. Now I can drink my coffee in peace!

See ... that look is a look of awe in her eyes :)

Recipe: German Chocolate Brownies

Ok...I am a fan of German Chocolate Cake! I really love the chocolate with the coconut and nuts, yumm! But I am a big coconut fan! If you love German Chocolate anything you are going to absolutely ravish these brownies! Oh my word they are absolutely fantastic!!! You are welcome to make your own brownies, but really... the box mix is fine for me and so quick and easy. Also... do you see that crust on them, oh my word, it gives them a lovely nutty, chewy texture that is A-may-zing!

Pin It

Do they look a little ooey and gooey? Well, yea... that is because they are! And by far THE best brownie I have ever ever eaten. oh my! Here is what you need:

German Chocolate Brownies

12 ounces of pecans

2/3 c dark brown sugar 

1/2 stick melted butter

2 tsp REAL vanilla

brownie mix (plus ingredients necessary for your boxed mix)

3 egg yolks

1c sugar

1/4 tsp salt

1 stick butter, softened

1c heavy whipping cream

1 1/2 tsp vanilla

1 1/2 c chopped pecans

2c sweetened, shredded coconut

Preheat the oven to 350 degrees. 

For the crust, chop the 12oz of  pecans into very fine pieces, I used a food processor. Then mix with the dark brown sugar, 1/2 stick of melted butter and 2 tsp of vanilla. Spray the bottom of a 9 x 13 baking pan with butter flavored cooking spray. Pour in the pecan mixture and pat down forming the crust. Bake at 350 for approx 15 min, until a nice warm golden brown.

While the crust is baking, prepare the boxed brownie mix according to the directions on the package.

When the crust comes out of the oven, pour in the brownie mixture and cook according to the brownie package directions. 

While the brownies are cooking prepare the topping. In a bowl or mixer add the 3 egg yolks, 1c of sugar, and 1/4 tsp salt. Beat in the stick of softened butter until well combined. Slowly add the cup of  heavy cream, mixing well, then mix in the 1 1/2 tsp of vanilla.  Pour into a saucepan, cook over med/low heat for approx 15 minutes, stirring frequently. You need to come to 180 degrees or to a thick syrupy consistency. (I used a meat thermometer lol) Pour into a bowl and let come to room temperature. 

Once the topping and the brownies have cooled you spread (gently) the topping on to the brownies and then...wait for it .... wait for it .... EAT THEM!!!! Oh, right, and then you come thank me for sharing this ridiculously good and addictive dessert with you. Also... feel free to give them to your mother-in-law, your boss, the Desperate Housewife next door...anyone you want to impress because they will. Impress them, that is. I promise! Trust me here, people.

***edited to add:
ty Mindy for bringing up the fact that I forgot about the final pecans and coconut lol. You add them into the topping after it has cooled and then spread on top of the brownies, hehe .... ooops!




 Participating In:

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Your Whims Wednesday
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Recipe: Apple Cider Ice Cream Floats

I found this yummy little recipe on Pinterest, it appears to have come from the Rachael Ray Magazine. It was really just absolutely delicious! It honestly tasted like a candy apple! The caramel mixes with the apple flavor in a really yummy way, but then to top it off you get the vanilla ice cream in there, YUMM!

My picture does not do this justice, so make sure you check out the original pin HERE.

Here is what you need ..

• 2 cups apple cider
• 1 cinnamon stick
• 1 cup vanilla ice cream
• 1 tbsp. caramel sauce
• Grated nutmeg

In small saucepan, heat cider with cinnamon stick. Pour cider into 2 float glasses. Top with ice cream, caramel sauce and grating of nutmeg. Serve with spoon.

I got impatient and I did not heat the cider too hot, in the end if we did this again I will actually use it cold not just luke warm.  I also expanded the recipe for an entire gallon of cider and 7 of us had full size floats :) 


They were absolutely DELICIOUS!

Recipe: German Potato Salad

I have always loved German Potato Salad, and it was quite prevalent in Northern Pennsylvania where my family is from. For some reason I have never made it myself though. I love vinegary foods as well, and I had a hunkering for this! So off to Pinterest I went and came across this recipe. It is definitely worth trying out if you might be interested.

German Potato Salad

• 5 pounds Yukon gold potatoes
• 1 pound thick-cut bacon
• 1 cup white vinegar
• 1/2 cup sugar
• 3 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 bunch minced chives, for garnish

 Wash, cut, and boil potatoes until fork tender. 

Microwave bacon until desired doneness, chop.

Whisk together the vinegar, sugar, mustard, and salt. Warm in 

a pan until thicker and bubbly, almost foamy. 

Add liquid to potatoes, stir to coat evenly. Add bacon and chives, mix, and serve

warm. :) Sooo delicious and yummy, great on a cold winter night! 

Enjoy!

Enjoy! 

Buffalo Chicken Mac n Cheese

I got this amazingly delicious recipe from Food Network Magazine. They have so many delicious recipes wow! I did change it up a bit, so here is what this recipe called for...besides a ginormous fork!

7 Tablespoons butter
  salt
1 pound elbow macaroni
1 onion, chopped
2 stalks celery, chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled feta
2 Tablespoons parsley

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes.  Drain. 

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. 

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. 

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly on top.  Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted.  Stir in the panko, feta cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly, 30 to 40 minutes.  Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

It was definitely spicy, but not too much, even the kids LOVED it! <3 

Super Easy and Super Yummy Ice Cream Cake

I made this ice cream cake last weekend. I can not believe how delicious it was for how easy it was! It also looked pretty darn impressive. I was a bit upset when my family wanted to know how I made it because I had to admit how easy it actually was! rofl!

Anyway, take a look, it is yummy yummy! 

and here is what you need:

1c of heavy cream

3 tbsp sugar 

ice cream sandwiches

a chocolate bar 

chocolate syrup

All you are going to do is beat together the cream and sugar until you have whipped cream. Easy peasy, seriously... takes a couple of minutes and is worth NEVER buying whipped cream again! Seriously...trust me here.

Then you get a loaf pan, line it with waxed paper, parchment paper, or even foil. I used foil. 

Then you put ice cream sandwiches in the bottom of the pan, cut them to fit if necessary and fully cover the bottom. Put half of the whipped cream on top, then layer again with ice cream sandwiches. Top with the last of the whipped cream. Then use a potato peeler and shave a bit of the chocolate bar over the top and drizzle with chocolate syrup. 

Make sure you cover it completely. I made sure the cake came to just under the top of the top so when I covered it it would not ruin the top. Then freeze it until done, for at least a few hours. I made mine in the morning and it was absolutely perfect at dinner time. The foil worked out perfectly as well. 

Enjoy!

Participating In:

Made with Love at Sew Chatty
Show Me What Ya Got At Not Just a Housewife 

Scandinavian Cardamom Buttermilk Cake

Ok, first I must say to you ... "This cake rocks my socks!" Truly, it is so yummy! When Kayla graduated, this was the cake that she requested for her graduation dinner ... no kidding. She said it is by far the best cake she has ever eaten. Now, I do not agree with the best ever thing, but it certainly is good.

I had never had a cake with cardamom before and it was a bit different at first, but wow, it really grew on me and I enjoy it a lot. It is not at all overly sweet which is great for me because I really kinda hate frosting lol. Hey...don't judge! Anyway, take a look and see what you think.

If you look closely at the bottom and the top (just under the frosting) you can see a coarser texture. That my dear wonderful bloggy friends is a yummy mixture of nuts and sugar that bakes into the cake and gives this really yummy little crunch to the cake.

Ingredients:

non stick cooking spray

1 1/2 sticks of butter, softened

3/4 c pecans, finely chopped

 1/4 c sugar

1c sugar

5 tbsp sugar

1 orange

2c flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cardamom

1/2 tsp ground ginger

1c buttermilk

2 tsp vanilla

1/2 c light brown sugar, packed

2 large eggs

1 1/2c heavy whipping cream

1pt raspberries, slightly smooshed (its a word!)

Preheat the oven to 350 degrees.

Spray the non stick cooking spray on the bottom of 2 round 8 or 9 inch pans. In a small bowl, combine the pecans and the 1/4c sugar. Mix together and then divide evenly between the two pans. Roll the contents around and along sided to stick and then even out the mixture that will not stick in a think layer on the bottom of each pan.

From the orange, grate 1/2 tsp  zest and squeeze 2tbsp of juice.

In a bowl, stir together flour, baking soda, salt, cardamom, ginger, and orange peel. In a second bowl mix the buttermilk, orange juice, and 1 tsp vanilla.

In a mixer, beat the butter until smooth. Add 1c sugar and brown sugar, mixing until combined. Add eggs, one at a time. Add flour mixture alternately with the liquid mixture. Blend until smooth.

Pour batter into the pans, dividing evenly. Be careful not to scrape the bottom of the pan. Cook about 30 min, until done. Cool for 10 min, then loosen with a butter knife. Invert onto cooling racks or plates.

After cake is completely cool make the whipped cream by mixing the heavy whipping cream, the remaining sugar, and the vanilla on high speed until stiff peaks form. Take the slightly smooshed raspberries and fold in.

Put one layer of cake, pecan/sugar side down on the cake plate/serving plate frost with half of the frosting and then top with the next layer with the pecan/sugar side up. Frost with the remaining frosting, and if desired top with any extra raspberries.

Enjoy! I really hope everyone had a great holiday, for those that celebrated Independence Day! My day did not go as planned at all lol, but... these things happen right?

Participating In:

Show Me What Ya Got at Not Just a Housewife.
Tasty Tuesdays