Must Try Tuesday: August 2, 2011

2 Aug
This is a busy week.  We have a family reunion this weekend and we are busy getting everything ready for it.  I have also been trying to get the girls ready to go back to school.  We have done some shopping, but there is more to do.

There were some fan-tab-u-lous recipes out there this week.  I can’t wait to give this a try!

Have a great week!  Enjoy!

The Little Brown House
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These look yummy….and possibly healthy…
Chef in Training
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Oh, this looks so yummy….
Taste and Tell
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This slow cooker dish looks amazing!
Passion for Life
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Yummy!
Crockpot Enchiladas
OK Homeschool Mom
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A taste treat to use up all the zukes….
King Arthur Flour Blog
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I love boxed cake recipes and I love blondies…
Two Twenty One
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My daughters would love this cake…
they are all about the zebra print…
All That’s Left Are The Crumbs
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Menu Plan: Week of July 30, 2011

1 Aug
Wow….August is here and school will be starting up in a few weeks.  We are trying to enjoy the last few weeks of fun, but this heat is making it hard.  We will keep trying!
We have a family reunion this weekend so I will have to crank on the oven and make some extra goodies to bring. 
Have a great week!
Meal 1
Burritos with homemade refried beans
Rice
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Meal 2
Steak Fajita Bowls

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Meal 3
 Spaghetti
Garlic bread

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Meal 4
 Homemade Stuffed Crust Pizza
Salad
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Meal 5
 Mexican Chicken Casserole
Corn
Green Beans
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Meal 6
Eat Out

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Meal 7
Potluck @ family reunion

Baking
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Aunt Lola’s Yeast Roll
s
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Brownies



Linked To:
*Organizing Junkie: Menu Plan Monday

Recipe Review: Peanut Butter Truffle Centered Banana Bread Muffins

1 Aug

The day that I saw Jenny from Picky Palate post this recipe, I knew that I had to try it!  I had already planned to make banana bread, but this looked like a fun twist.  My over ripe bananas were practically begging me to make this…
And I did and they were amazing!  I didn’t have enough regular peanut butter (I have some PB&J fanatics in my house) so I used about a cup of dark chocolate peanut butter.  It was like having a buckeye in the middle of a very moist banana muffin.  I will be making these again to try them with regular peanut butter, but I will also be making them again with my chocolate peanut butter.  My girls loved these and have already asked me to make them.  I think these would be great frozen and put in their lunch boxes.  
Enjoy!
Peanut Butter Truffle Centered Banana Bread Muffins
(original recipe by Jenny/Picky Palate)
1 1/4 cups creamy peanut butter (I used a combo of 1/2 cup regular PB and 3/4 cup dark chocolate peanut butter)
1 cup powdered sugar
2 large ripe bananas or 3 small
3/4 cup sugar
1/4 cup light packed brown sugar
1 large egg
1 cup buttermilk
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Line a muffin tin with cupcake liners.  To make the peanut butter truffle, place peanut butter and powdered sugar into a medium bowl, mixing until combined. Scoop out a walnut sized amount of peanut butter mixture and roll between your hands to make a ball.  Place a ball into each cupcake liner.  To make the banana bread muffin, mash bananas with a fork until well mashed in a large bowl. Stir in sugars, egg and buttermilk until well combined. Gradually add flour, baking soda, salt and cinnamon until just combined. Don’t over mix.  Scoop batter over peanut butter truffle filled cups, about 3/4 full. Bake for 18 to 20 minutes, until cooked through. Let cool completely and serve.

Linked To:
*Talking Dollar and Cents: Muffin Monday
*A Southern Fairytale: Mouthwatering Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Blessed with Grace: Tempt My Tummy Tuesday
*My Sweet and Savory: Let’s Do Brunch

Must Try Tuesday: July 26, 2011

26 Jul
The heat wave and drought continue on here.  Yesterday it was 110 degrees on my mother’s shaded porch.  It is just too hot to do much of anything.  However, school will be starting in a few weeks, so it is time for school shopping.  I l-o-v-e shopping for school supplies.  I eagerly await this time of year because I love to walk down the aisles and look at all the wonderful papers, glues, pencils and such.  (I know…totally weird!)
Anyhoo….I found some great recipes this week that I can’t wait to give a try.  Try to stay cool and please pray for some rain for us.  We are in dire need of some moisture.
Enjoy!
Blessed with Grace
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This looks like a great summer time dinner sandwich…
Diary of a Recipe Addict
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I love a good cake and this one looks like it would be awesome!
The Misadventures of Mrs. B
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I love tomato pie and this one is drool worthy…
Simple Girl
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My family loves refried beans plain or with burritos.
Love this slow cooker version…
Six Sister’s Stuff
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I love this take on lasagna…
Will Cook For Smiles
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Tomatoes and bread…yummy!
Frilly Details

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Linked To:

Recipe Review: Cherry Limeade Cupcakes

25 Jul
Yum…cherry limeade drinks from Sonic are my favorite drink treat.  So, when I came across this recipe from It’s the Life blog, I knew that I had to try it.  I signed up to feed the volunteers at Vacation Bible School and wanted to make something pretty and tasty.  These were perfect.  Not only are they pretty to look at but they taste so good!  The cupcakes were gone in no time and I received lots of compliments.  I will be making these again for an upcoming family reunion but will probably double the recipe because they were so awesome.  I will also use stemmed cherries as well….I think they will look prettier.
Enjoy!
Cherry Limeade Cupcakes
(original recipe by It’s the Life)

Cupcakes
1 box white cake mix (and all ingredients needed to make the cake)
1 jar maraschino cherries (with or without stems)
1 cup powdered sugar
2 limes
Buttercream Frosting
1 bag powdered sugar
2 sticks butter, room temperature
1 lime
milk

To make the cupcakes, preheat oven and make the batter according to the package directions.  Add 3 to 4 tablespoons of the cherry liquid into the batter.  You could chop some of the cherries and add to the batter, but I wanted a smooth cupcake.  While the cupcakes are baking, make a lime glaze by mixing the juice of two limes with one cup of powdered sugar.  Once the cupcakes are removed from the oven, poke several (I did at least 10 to 12) holes with a toothpick in each cupcake.  With a spoon, slowly spoon the glaze on each cupcake, using the back of the spoon to spread it out covering each hole.  Allow the cupcakes to sit a few minutes and repeat the glazing.  Loosely cover cupcakes and refrigerate for a few hours.  While the cupcakes are cooling, drain the cherries and rinse them thoroughly.  Drain them on paper towels for a few hours.  (This step will ensure that the cherries don’t bleed in your beautiful white frosting.)

To make the frosting, beat the softened butter until fluffy.  Slowly add the powdered sugar, beating to ensure there are no lumps.  I used all but about a cup of powdered sugar because I like a stiffer frosting.  I had some leftover glaze, so I also added this along with the juice of one lime.  Add a little milk, if needed, to thin it out a bit.  Frost as you normally would.  Add the dried cherry to top of each cupcake.

Linked To:
*Lamb Around: Not Baad Sundays
*The Girl Creative: Just Something I Whipped Up
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven’s Homemaking Heaven: Homemaker Monday 
*Two Maids a Milking: Two Maids a Baking
*Sumo’s Sweet Stuff: Market Yourself Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*A Southern Fairytale: Mouthwatering Monday 
*Blessed with Grace: Tempt My Tummy Tuesday 
*Dr. Laura’s Adventures: Tasty Tuesday
*Mandy’s Recipe Box: Totally Tasty Tuesday 
*From Mess Hall to Bistro: Made From Scratch Tuesday 
*Lady Behind the Curtain: Cast Party Wednesday
*It’s a Keeper: It’s a Keeper Thursday
*Sweet as Sugar Cookies: Sweets for Saturday
*Everyday Sisters: Sharing Sundays 
 

Menu Plan: Week of July 24, 2011

24 Jul
Uh….where did July go?  I can’t believe this is the last full week of the month. School will be starting really soon so I guess I should get in gear and get ready.  Last week was crazy with vacation bible school and sleepovers, so this week I think we will be taking it easy and getting organized for school.  We also have a family reunion, so I will be testing some heirloom recipes.
Have a great week!
Meal 1
Pancakes
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Meal 2
Steak Fajita Bowls

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Meal 3
 Homemade Corn Dogs
Tater Tots
Green Beans

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Meal 4
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Meal 5
 Crock Pot BBQ Chicken
Mashed Potatoes
Corn
Cheddar and Herb Biscuits
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Meal 6
Eat Out

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Meal 7

Leftover Buffet

Baking
Monkey Muffins
Aunt Lola’s Yeast Roll
Big Mamma’s Soft Gingerbread

Recipe Review: Buffalo Chicken Braid

21 Jul
We love Buffalo chicken wings around here.  I don’t care for chicken on a bone, so we go boneless.  When I came across this recipe on Do You Know the Muffin Pan blog, I knew that I had to give this recipe a try.  Seriously, what could be bad about spiced up chicken wrapped in pizza dough?  Sounds like a winner to me.  This recipe is super easy.  Braiding the dough is a few extra steps but totally worth it.  Amy has step by step instructions with pictures to help you get the idea of how to braid the dough.  I used a canned pizza dough and canned chicken for a super fast dinner.  Also, I didn’t have any blue cheese dressing, so I made mine without.  The next time I make it, I will use my own dough and cook and shred some chicken breast to replace the canned chicken.  My family loved this meal and have asked for me to make it again.

Enjoy!

Buffalo Chicken Braid
(adapted from the original recipe by Amy @ Do You Know the Muffin Pan)
1 can chicken breast, drained (or 2 chicken breast, cooked and shredded)
1 can pizza dough
2 cups cheese, divided (I used a combination of blue cheese and Italian blend shredded cheese)
1/2 cup red onion, finely diced
1/2 cup Frank’s Red Hot Sauce

Preheat oven to 425 degrees.  In a small bowl, add chicken and hot sauce.  Mix with a fork breaking up any large lumps while incorporating the sauce.  Set aside.  Unroll pizza dough.  Measure 3″ from the long side of the dough and lightly score (not cutting through the dough) on each side.  In the middle section, sprinkle one cup of the cheese making sure to spread it so it covers from the top to the bottom of the dough.   Next, spread the diced onions.  Add the chicken.  Sprinkle the rest of the cheese making sure to cover as much of the chicken as you can. Cut 1 inch thick strips on either side. To braid, pick up one strip and fold it over, pressing it against the opposite strip, continuing until you reach the bottom.  You can tuck the bottom ends under, but it is not necessary.  Bake for 12 to 15 minutes or until golden.  Allow to cool for few minutes before cutting.

Linked To:
*It’s a Keeper: It’s a Keeper Thursday
*Paisley Passion: Thrilling Thursday
*Miz Helen’s Country Cottage: Full Plate Thursday
*Simply Sweet Home: Friday Favorites
*Bizzy B. Bakes: Bake with Bizzy
*Paisley Passions: Fun w/Food Friday
*Six Sister’s Stuff: Strut Your Stuff Saturday 
*I Heart Naptime: Sundae Scoop