Homemade Tarter Sauce

We had fish for supper tonight and I did not have any tarter sauce so I just whipped up my own and Adam said it was great!! I am sorry i really don't like any tarter sauce but it was very simple to make and Adam could not believe I made it. I hope you try it and enjoy!!I

Tarter Sauce
Ingredients

• 1 cup mayonnaise
• 2 teaspoons sweet pickle relish
• 1 teaspoon prepared yellow mustard
• 1 teaspoon lemon juice

Mix togerther in a bowl and serve!!! it taste better if you can make it a little ahead of time... the favors can blend.

Sugar Cookie Bars

I made these on Sunday for a family reunion and I will tell you I wanted to leave them at home so we could have them all to ourselfs or maybe just me.... This recipe is a little differnt than a previous recipe I have posted and I have to say I like these better.  I cut the edges off and then put these on a platter to make them look pretty.. and bonus we got to eat the edges before we left.  I would recommend them to anyone and if you make them I would be happy to  try one to make sure they taste good.... I mean anything to help someone out right????

http://highheelsandgrills.blogspot.com/2012/08/sugar-cookie-bars.html
Sugar Cookie Bars

Ingredients:

Cookies:

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.

Olive Garden Breadsticks!

I made these tonight and they were amazing!  They were very easy to make and well worth it!! You should make them ASAP!  Enjoy!

Olive Garden Breadsticks

Ingredients:

1 1/2 cups very warm water

1 package active dry yeast (2 1/4 tsp.)

4 1/4 cups all-purpose flour

2 tablespoons unsalted butter, melted 2 tablespoons sugar

1 tablespoon salt

Garlic Butter topping:

1/2 stick unsalted butter

1 teaspoon garlic powder

1 teaspoon table salt

Directions:

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture

should be frothy.

In the bowl of your stand mixer or medium-sized bowl, combine flour and salt. Add yeast mixture and

melted butter to flour mixture.

Mix with dough hook attachment on stand mixer or stir with a wooden spoon until fully combined.

Knead dough for a few minutes just until dough is smooth and elastic.

Spray baking sheet with nonstick spray.

Pull off pieces of dough and roll out into strips.

The first few times I made this, I pulled off way too much dough for each breadstick. So pull off smaller size

pieces than you would think you'd need. Remember these are going to double in size!

Cover the dough with plastic wrap sprayed with nonstick spray (so dough doesn't stick to it from the inside)

or cover with a clean kitchen towel and put in a warm place to rise. I like to preheat my oven to 150F

degrees, then turn it off. I’ll put the breasticks in there to rise because it is a nice, warm & draft free area.

Once they have doubled in size (about an hour), remove sheet from oven and preheat oven up to 400F

degrees.

Once it has reached temperature, take plastic wrap off of breadsticks and put in the oven to bake.

While they are baking, make butter topping.

Microwave butter until melted and add garlic powder and salt, stir until combined.

After 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for another

6-7 minutes. Immediately upon removal from the oven, brush the other half of the butter on the sticks.

http://www.thecountrycook.net/2011/08/garlic-breadstickstwo-ways.html

Pumpkin Crunch

I made this over the weekend and my family loved it. They loved it more with some Breyers vanilla ice cream. I thought it had a little too much nuts I would have used less but my husband said there is no such thing as too much nuts. Also all 3 of kids ate it and thats saying a lot, my 2 year old is going through a very picky stage... lucky me :) I hope you enjoy!

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Iced Coffee...yumm...

I make this iced coffee all the time..... I just make a batch of strong coffee and let it cool and then finish with the instructions.  I will aslo use different flavors of creamer too... with 3 kids and two of them being 2 and 3 I need this often...  and one of them being 9 too :)

http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/  Perfect Iced Coffee... My fav..

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Posted by Ree on June 12 2011

 

1st day of school teachers gift!!

I will be making this today for my daughter Lily to take to school for her teacher.  Tomorrow is the first day of 4th grade for her and I always send an apple for her teacher but this is a jazzed up apple idea!!!  I think this will be a BIG hit!!

http://joandsue.blogspot.ca/2012/06/apple-with-caramel-cream-cheese-dip.html

Chocolate Chip Cookie Dough Cupcakes!

Here is another out of this world recipe!  These cupcakes are so wonderful. I am making them for a cake walk and I know they will be one of the first to go... Just looking at them makes my mouth water. This woman also has many other great recipes, check out her web page.

http://www.recipegirl.com/2012/04/09/chocolate-chip-cookie-dough-cupcakes/

Chocolate Chip Cookie Dough Cupcakes

Yield: 1 dozen cupcakes

Prep Time: 45 min + freeze time

Cook Time: 25 min

Ingredients:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies

Directions:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.
3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

Tips:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Strawberry Shortcake Cake! So amazing!!

I made this last week and thought….. This is heaven!  Don’t get me wrong I like strawberries but I like the juice more than I like the berry.  But this is so good I ate it all. The frosting is so amazing and the cake…. I tell ya this is soooo good! I hope you try it ASAP.  Enjoy!

http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/ 

Strawberry Shortcake Cake

Ingredients

• Cake
• 1-½ cup Flour
• 3 Tablespoons Cornstarch
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• 9 Tablespoons Unsalted Butter, Softened
• 1-½ cup Sugar
• 3 whole Large Eggs
• ½ cups Sour Cream, Room Temperature
• 1 teaspoon Vanilla
• _____
• Icing
• ½ pounds Cream Cheese, Room Temperature
• 2 sticks Unsalted Butter
• 1-½ pound Powdered Sugar, Sifted
• 1 teaspoon Vanilla
• 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

Glow in the Dark Easter Egg Hunt!!!

I found this on a fellow blogger's site and I love this idea.  I think with the warm weather we have been having it would be so fun to do with the kids.  My kids love to think they are staying up late and they would love to stay up and do this.  I think you can get the glow sticks at the dollar store so it should be fairly inexpensive.  What a cool new way to do a hunt! Please go to her blog and read all about his.  I will post a few pictures too. Happy Easter!


http://raisinglittledisciples.blogspot.com/2012/03/glowing-easter-egg-hunt.html

Homemade Flour Tortillas!!! So Good....

Yesterday I was out of tortillas and my husband wanted wraps for lunch, and since he was going on three hours sleep and going to work hard I decided I was going to make some tortillas so he can have some wraps before he goes and works hard for our family... I know I am a great wife right?  Anyways, I made these in about 5 minutes minus the time you have to let the dough rest.  My 3 year old even helped me.  When I ate these.... oh I tell ya they are so good and like no other.  They made everything taste so much better.  We had them for lunch and dinner they were that good.  They are actually very easy and a lot less expensive.  I will defiantly be making these again.  You should try these just once to see the difference.  Enjoy!! We did!

http://tastykitchen.com/recipes/homemade-ingredients/homemade-flour-tortillas/?print=1/#size3x5

Homemade Flour Tortillas

Ingredients

• 2-½ cups All-purpose Flour
• 2-½ teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• ½ cups Lard Or Vegetable Shortening
• 2 Tablespoons (additional) Lard Or Vegetable Shortening
• 1 cup Hot Water

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.

My helper Gage!!!!!

Wonderful and yummy Drip Beef Subs!!

Hello everyone!  I have not posted in a while and am glad to be back posting.  I want to share with you a recipe that I made Monday night and it is amazing! I got this recipe out of the Pioneer Woman's new Cookbook it is called Drip Beef.  I made a few changes but I am telling you it makes your house smell so good.  Here it is.... make it asap! Enjoy!

Drip Beef
3-4 pounds chuck roast
 salt and pepper to taste
2 tbsp butter
2 cups beef broth
1 cup water
1 jar peperoncinis (located near the pickles)
10-12 buttered and toasted deli rolls
1 large onion
10- 12 slices of pepper jack cheese

In a hot skillet melt butter than place chuck roast in the skillet allowing it to sear on both sides.  Then place roast into warm crock pot.  Pour broth,water and the entire jar of peperoncinis juice and all in the crock pot.  Place lid on and turn to high for 6 hrs.  You can cook it for a little shorter if your chuck roast is smaller.  After 6 hours shred beef in pot or you can take the beef out and shred it but remember to return the beef to the pot.  When you are ready to eat slice onions and caramelize in a skillet.  When onions are ready so are you, assemble.  Bun, beef, onions, a few peperoncinis and a slice of pepper jack cheese. Then the MOST important part..... spoon some wonderful juice of the top of the meat,cheese,onions and peperoncinis and eat.

For my kids I left off the onions, cheese and peperoncinis.
For my husband I added more and more juice....
For me I just ate it and loved it.

Recipe adapted from the Pioneer Woman

http://www.thepioneerwoman.com/

Yummy...Ham and Cheese Brunch Squares

I had a request for more breakfast recipes, so here is another one I use often.  I love it. I make it sometimes for supper, I love to have breakfast for supper!!  I hope you enjoy!!!!

Ham and Cheese Brunch Squares
-----------------------------
Ingredients:
1 teaspoon vegetable oil

2 cups (8 ounces) grated Colby & Monterey Jack cheese blend, divided

1 package (22.5 ounces) frozen toaster hash brown patties, thawed (10 patties)

8 ounces cream cheese, softened

12 eggs

1/2 teaspoon coarsely ground black pepper

8 ounces thickly sliced deli ham

4-5 green onions with tops, divided (1 cup sliced) or you could use regular onion.

3 plum tomatoes (I did not use tomatoes)

Additional coarsely ground black pepper (optional)


Directions:
1. Preheat oven to 450°F. Lightly brush Large Bar Pan with oil using Basting Brush. Grate cheese  or use already shredded cheese. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, in bowl, whisk cream cheese until smooth using whisk. Gradually add eggs and black pepper; whisk until smooth. On Cutting Board, coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove bar pan from oven. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise, scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.

Yield: 12 servings

Nutrients per serving: Calories 250, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 4 g, Protein 16 g, Sodium 530 mg, Fiber 0 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth.

Purple Monster Smoothie

Ok this is a recipe my daughter loves and she has wrote this review.  My daughter found this recipe and made it and loved it.  My kids all love smoothies.  It is great for breakfast.  She altered the original recipe a little to make it better and here it is.  I hope you enjoy it as much as we all did!

Purple Monster Smoothie

Ingredients

• 1 pint blueberries
• 1 cup purple grapes
• 8 strawberries,
• 1 banana
• One pot Greek yogurt
• 1 cup milk
• 2 tablespoons honey, or more to taste
• 2 tbsp sugar
• Ice

Directions

Put the blueberries, grapes, strawberries, banana, yogurt, milk, honey and ice into blender and blitz until smooth. Serve immediately.

Adapted recipe from The Pioneer Woman. www.thepioneerwoman.com

Cooking Sessions

Everyday Real Life Mom

Invites you

for a fun filled night of cooking!

We will be learning how to make several recipes with plenty of sampling. You will leave full and with several new recipes to try. 

Four Part Cooking

Sessions

Where: Markle United Methodist Church

When:

March 26 - Healthy Cooking

April 2 - Fast Weeknight Meals

April 9 -Budget Friendly Meals

April 16 - Slow Cooker Meals

All Cooking Sessions will start @ 6:30.

Must register by March 23^rd.

The fee for each cooking session is $10.00 per person or $35.00 for all four cooking sessions.  Please register by calling Kelly Clanin @ 260-758-2116 or email at kclanin@frontier.com. Visit us online at everydayreallifemom.blogspot.com

Oh So Good Chicken Parmesan!!!!

OK, I do take shortcuts when I can.  One of those shortcuts this week was using a new product from Kraft, it was Kraft Fresh Take Italian Parmesan coating.  First I coated four chicken breasts with this mixture and then baked it for about 30 min.  I think I could have even gotten 5 chicken breast covered, there was plenty of coating left.  Then I made my favorite Spaghetti sauce (let me know if you want the recipe).  I also cooked up some whole wheat linguine.  Then it was time to assemble.  Linguine....sauce....chicken..... and a little sprinkle of extra Parmesan cheese.  I am here to tell you it was wonderful!  I would defiantly use this product again.  I would even just eat the chicken without the pasta and sauce, it is really that good.  I have to be honest I cut up a chicken breast and told my kids it was nuggets (they ate their pasta separate from the chicken) my kids loved it even my 1 and a half year old who is starting a picky stage. I would recommend trying this... I love it and I hope you do too! Her are some pictures!!! (we love pictures right?)

St. Patrick's Day Hair Clip

This is one of my projects this week to make with my daughter (she is 8).  I think these are so cute and I think we could make this very easily and cheap. We did this for Christmas and she loved it.  You can really use flowers or anything to make a pretty hair clip.  There is no need to buy those expensive ones at the store.   I will put a picture of the one we made for Christmas on here too.  I hope you try them!!!

St. Patrick's Day Clover Fascinator

This cute green clover fascinator is the perfect way to show your St. Patrick's Day spirit.

Materials

·    Clover fascinator templates

·    Green felt (2 different shades)

·    Green ribbon (any shade)

·    Green feathers (any shade/type)

·    Sequins or jewels

·    Jewelry accessory -- clip, barrette, headband, head ribbon, comb

·    Hot glue or craft glue

Instructions

1.     Choose two clover templates (one large clover and one small clover). Trace the large clover on one shade of green felt. Trace the small clover on a different shade of green felt. Cut out the clovers.

2.     Glue the small clover on top of the large clover, offsetting the leaves of the small clover from the large clover.

3.     Trim two feathers to the appropriate size and glue them to the back of the large clover.

4.     Cut the green ribbon into two 4-inch pieces. Loop each piece and glue the ends together.

5.     Glue the ribbon loops to the back of the large clover, off to the side of the feathers.

6.     Cut a 1-inch circle of felt and glue it to the back of the large clover, hiding the ends of the feathers and the ribbon.

7.     Decorate your clovers with sequins, jewels or glitter.

8.     Glue the back of the fascinator to a jewelry accessory -- a clip, barrette, headband, head ribbon, or comb. Allow the glue to dry before you place it in the hair.

http://familyfun.go.com/crafts/st-patricks-day-clover-fascinator-1036014/