Thursday, January 31, 2013

Super Bowl Recipe Round Up!

With the big game right around the corner we thought we'd put together some of our favorite recipes to help with your party planning.

 Our favorite part of the day is watching the commercials and of course the food!


Pictured above are the following dishes:



Enjoy!

Kim & Julie


Tuesday, January 29, 2013

Loaded Mashed Potatoes

As I'm sure you can see...this is not on the New Year's diet. Hey, you need a little treat every now and then. These are our favorite potatoes with a nice juicy steak. My kids fight over the leftovers...if we have any!  I'm pretty sure every time I get on Pinterest I see a version of this dish. Here is my family's version. 

Here are some other yummy sides we love with a great steak. You could try our Creamy Corn and Tomato Risotto with Roasted PoblanoNanny's Macaroni & CheeseSweet Onion & Rice Bake, or how about Old Fashioned Garlic Cheese Grits. A little something for everyone!
Loaded Mashed Potatoes
1  bulb garlic
drizzle of olive oil, salt and pepper
5  pounds potatoes
1/2  cup butter, melted
1  package (8 ounces) cream cheese, softened, cut into pieces
1  cup sour cream
3  cups (12 ounces) cheddar cheese, shredded, divided
10 slices bacon, cooked and crumbled, divided
1  bunch green onions, sliced, divided
1  teaspoon seasoned salt
1/2  teaspoon black peper

Preheat the oven to 350 degrees. Cut the top off of the bulb of garlic, exposing the garlic cloves. Remove some of the papery outer layers, and place on a square on heavy duty aluminum foil. Drizzle with some olive oil and sprinkle with kosher salt and pepper. Bring the corners of the foil up and twist to seal. (Leave some room, don't wrap too tightly.) Bake in the preheated oven for about 45 minutes until garlic is soft. Remove to cool.

Meanwhile, peel and dice potatoes. Place in a large pot and cover with cold water. Add salt and bring to a boil. Simmer the potatoes until tender, about 20 minutes depending on how big your potatoes are.

Drain and return the cooked potatoes to your pot. Mash and add the butter, cream cheese, sour cream, 2 cups cheese, 1/2 of the bacon and 1/2 of the green onions. Remove the garlic bulb from the foil, and squeeze the garlic pulp out of the skin into the potatoes. Mix well and add seasoned salt and pepper.

Transfer to a 9 x 13 inch casserole dish. Top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes until warm. Remove from the oven and top with the rest of the bacon. Return to oven for 5 minutes. Remove from the oven and garnish with the remaining green onion.

Enjoy!

Kim

Linked to the following link parties:
Six Sixters' Stuff Strut Your Stuff Saturday
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Mandy's Recipe Box Totally Tasty Tuesdays
Love Bakes Good Cakes All My Bloggy Friends
Buns In My Oven What's Cookin Wednesday

Friday, January 25, 2013

Weekend Potluck #51

Does everyone have their menu planned for the big game in a little over a week? We can't wait to browse through your recipes this week looking for some new additions to our tables.

If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Sausage & Cheese Grits Breakfast Casserole
                                 Sausage & Cheese Grits Breakfast Casserole by The Better Baker


Recipes that caught our attention ~

Pizza Tot Casserole
                                            Pizza Tot Casserole by Love Bakes Good Cakes
Loaded Baked Potato and Buffalo Chicken Casserole
                           Loaded Baked Potato and Buffalo Chicken Casserole by Makin’ it Mo’ Betta


And, a personal favorite ~

Cheesecake Balls
                                                   Cheesecake Balls by Real Housemoms


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, January 24, 2013

Shrimp Verde Cups

One of my resolutions for the New Year is to try 1 new recipe each week. Now, I try new recipes a lot. What I mean by new, is something that is unfamiliar to our family. A dish or ingredient that is completely different.

So, I will try and bring you my successes throughout the year, and maybe even some of my failures, so I can try them and you don't have to. 

The other night we had shrimp tacos.  Now, I don’t live under a rock, we have had shrimp tacos before.  But, I have never had them with fresh Salsa Verde. 

To say that I liked this fresh Salsa Verde is an understatement.  I think I could incorporate this into almost anything I make and enjoy it.

I made the tacos and then I had a lot of the Salsa Verde left.  While I was cleaning the kitchen, our youngest daughter came to me with an idea she had for the leftover salsa. This is her idea and...HOLY MOLY!  A new appetizer is born! A large plate of these will be on our Super Bowl Buffet.   
Shrimp Verde Cups  

Fresh Salsa Verde

8 - 10 green onions chopped, (green tops included)
1  jalapeno, seeded and chopped
2  clove garlic, peeled
8 – 10 tomatillos, husked and cut into chunks
1 ½  Avocados, pitted and cut into chunks
2  teaspoons kosher salt
1  cup packed fresh cilantro
2  tablespoons lime juice

Place all ingredients in food processor and pulse until chunky. 

Shrimp

1  pound shrimp, peeled and deveined (I use the 31-35 size per pound) 
2  tablespoons olive oil
2  pinches kosher salt
1  teaspoon cumin

Heat the 2 tablespoons olive oil in a large skillet over medium-high heat.  Place the shrimp in the hot pan and sprinkle with the kosher salt and cumin.  Cook until shrimp are done, about 4-6 minutes. Stir occasionally and keep a close watch on the pan.


For the Taco:  Heat either a small corn or flour tortilla.  Place on your plate and spoon about ¼ cup Verde down the center.  On top of the Verde, place about 4 shrimp.  Add some chopped fresh avocado and some chopped lettuce.  Pull one side of tortilla over the ingredients and press to make a taco.  Heat again in microwave if necessary.

For the Shrimp Verde Cups:  Purchase some Scoops tortilla chips. Place about 1 teaspoon of the Salsa Verde in the bottom of the chip. Then place a shrimp on top of the salsa. Repeat 100 times! (Just kidding, but I think I could eat 100 of them.)

Cooks Notes:
I like to use Shrimp from the Gulf of Mexico, they cost a little more, but I think the flavor is worth it. The fresh Salsa Verde and the shrimp can be made the day before and refrigerated until ready to use for either the taco’s or the Verde cups.

Enjoy!

Julie

Linked to these great parties:
Our very own Weekend Potluck

Tuesday, January 22, 2013

Beefy Bacon & Cheese Biscuit Cups

Well, now that we know that the San Francisco 49ers will be playing the Baltimore Ravens in the Superbowl I think it is time to focus on what I consider the most important part of the day...the food! I made these little biscuit cups for my kids lunch last weekend. They liked them so well we made another batch  the next day. I think they would be perfect on your Superbowl table. They have beef, bacon and cheese...what's not to love!
Beefy Bacon & Cheese Biscuit Cups

For the beef mixture:
1 pound ground beef
1 small onion, chopped (1/2 cup)
1  clove garlic, minced (1/2 teaspoon)
1/2  teaspoon kosher salt
1/4  teaspoon black pepper
1/4  cup barbecue sauce
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons pickle relish
2  teaspoons yellow mustard 
1/4 cup (2 ounces) shredded Colby-Jack cheese, plus more for top

Other ingredients:
2  cans regular size biscuits
4  slices bacon, cooked and crumbled
1  cup (4 ounces) shredded Colby-Jack cheese



Preheat the oven to 400 degrees.

Brown the ground beef with the onion, garlic, salt & pepper. Drain. Add the barbecue sauce, Worcestershire, pickle relish and yellow mustard. Continue cooking for another 5 minutes to allow flavors to blend. Remove from heat and stir in the 1/4 cup of cheese. Stir until melted.

Flatten each biscuit into a 4-5 inch circle and press into a greased regular sized muffin pan. Fill each biscuit with about 1 1/2 tablespoons of the beef mixture. Place in the oven and bake for 12 minutes. Remove from the oven and top each biscuit cup with some of the bacon and the additional cheese. Return to the oven and continue baking for 2-3 more minutes or until cheese is melted and biscuits are golden brown.

Cooks Notes:
I prefer to use the regular sized biscuits for this recipe. The "Grands" is too much bread.
Also, the bacon can be mixed into the beef mixture with the cheese before you fill the biscuits. I prefer to sprinkle it on top with the cheese, it stays crisper that way.

Enjoy!

Kim

Shared at the following great parties:
Our very own Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
Inside BruCrew Life Trick or Treat Tuesday
Buns in My Oven What's Cookin Wednesday
Real Housemoms Fabulous Fridays!
Six Sisters' Stuff Strut Your Stuff Saturday
Weekend Kitchen Creations Weekend Blog Hop
Everyday Mom's Meals Church Supper


Friday, January 18, 2013

Weekend Potluck #50

Happy Friday! Welcome back to our favorite party. 

Let's take a quick peek back at last week...


The recipe with the most clicks was ~

No Yeast Cinnamon Rolls
No Yeast Cinnamon Rolls by The Domestically Impaired Guide to the Retro Kitchen Arts


Recipes that caught our attention ~

Shredded BBQ Beef Sandwiches Creamy Jalapeno Coleslaw
Strawberry Kiss Cheesecakes
Strawberry Kiss Cheesecakes by The Joy of Caking


And, a personal favorite ~

Chicken Parmesan Rice Skillet
                                   Chicken Parmesan Rice Skillet by Hot Eats and Cool Reads


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, January 17, 2013

Kids and Cupcakes

We had a full house for most of the month of December.  We were blessed to have our oldest, a 2nd year law student, and his girlfriend here for almost 2 weeks.  Plus our daughter, who is in college, is back. Their sister, who is a junior in high school, has enjoyed the extra company.

With extra people here, one has to be creative as to what can be done with their “vacation” time.  They all made a list of what they could do together while here.  One of them was to make fun cupcakes.  I have Martha Stewart’s Cupcake Cookbook on the shelf and so they went to work.

Following are the pictures of what they created.  They did this without my help, by following a recipe and being willing to try something new.

You can tell by the results that if you would like to make a gourmet cupcake and have little experience it is achievable.

Which leads me to my little musing that I brought away from their project:

Never get to old to try something new and never let the fear one my fail to stop you from moving forward.  If the 4 of them could put forth these cupcakes . . . .
I think the sky is the limit!

Here are a couple of the recipes we enjoyed!


Cookies and Cream Cheesecakes 
 Makes 15 cupcakes
                            21 Oreos, 15 left whole, and 6 coarsely chopped 
                            1 pound (16 ounces) cream cheese, room temperature
                            1/2 cup sugar
                            1/2 tsp vanilla extract
                            2 large eggs, room temperature, lightly beaten
                            1/2 cup sour cream
                            Small pinch of salt
         
What You Need to Do:
1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating tin halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Peanut Butter-Filled Chocolate Cupcakes (Makes 12)

Ingredients:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
Peanut Butter filling

Peanut Butter Filling:
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioner's sugar, sifted
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
Stir together all ingredients until smooth. Use immediately.

1. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly. (Note - I melted the butter and chocolate in a glass bowl in the microwave at 30-second intervals, stirring in between.)
2. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
3. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
4. Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

 Onward and Upward in 2013,


Julie

Recipe Source: Martha Stewart's Cupcake Cookbook

Wednesday, January 16, 2013

Ornamental Grasses


I was walking around our place the other day. I needed to walk back and break ice for the cattle, which winter right behind our house. While on my little hike, I noticed all the birds on our ornamental grasses.

We are under the belief of leaving all our grasses tall and bushy for the winter. We discovered doing this by chance. One year we were really busy, and Tedd was unable to get the job done in the fall.  And, as with a lot of things, our lack of time turned into a good thing for the birds. We see them all the time on the plumes eating the seeds or something.  So, from then on, we have left them tall and bushy until spring.  Tedd then has the most wonderful time. 

Tedd used to gather the stalks with a big rope, use a chain saw and cut them off at the ground.  Then, by mistake one time, one clump caught on fire.  Boy, what a delight.  Now, Tedd burns them all to the ground in the spring, just in time for the new growth.  What used to take an afternoon to accomplish now takes about 30 minutes. 

So, end of the story – the birds are happy and Tedd is happy.  And, if Tedd is happy then I am happy!!  And if the birds are happy then we both are happy!!

Here’s to ornamental grasses in the winter,

Julie

Tuesday, January 15, 2013

Quick Chicken Noodle Soup

It seems this winter, every time I talk to someone they have been under the weather, or are taking care of someone who is sick. I know it is that time of year, but there is so much illness going around this year! Compared to some friends, my family has had it easy. We have had a little sickness go through our house. We've had mainly aches, pains and just wanting to sleep, and a couple of terrible colds. I hope  you and your family are having a sick-free winter, because there is some yucky stuff going around!

This is a great soup whether you are sick or just want some quick old fashioned cooking! This is basically a quick version of my chicken noodle soup where I simmer chicken and make my own broth. Sometimes you don't want to go through all that and just want to whip something up. It does take a little longer than opening a can, but it is sooo much better. Here's to a healthy rest of the winter!
Quick Chicken Noodle Soup 
2  tablespoons butter
½  cup chopped onion
½  cup chopped celery
½  cup chopped carrots
½  teaspoon minced garlic
9  cups chicken broth
½  teaspoon dried basil
½  teaspoon dried oregano
½  teaspoon black pepper
1/4 teaspoon turmeric 
¼  teaspoon ground thyme
1  tablespoon minced fresh parsley
3  tablespoons flour
½  cup water
1 package (12 ounces) frozen egg noodles
½  pound shredded cooked chicken
¼ cup  ½ and ½ or whipping cream

Over medium heat, melt butter in Dutch oven. Add the onions, celery and carrots. Cook for a few minutes until beginning to soften. Add garlic and cook 30 seconds to fragrant.

Add the chicken broth and seasonings and bring to a simmer. Simmer for 15 minutes.

Mix the flour and water. Pour into soup and stir in the noodles.

Continue simmering for 10 more minutes.

Add chicken and ½ and ½, heat for a couple more minutes.

Enjoy!

Kim

Shared at the following great link parties:
Gooseberry Patch What have you made this week link party
Mandy's Recipe Box Totally Tasty Tuesdays

Friday, January 11, 2013

Weekend Potluck #49

Welcome back to our favorite day of the week! Our first week back to school after Christmas break wasn't nearly as bad as I thought it would be. I've just about got all my Christmas decorations put away. I know I'm a little slow getting everything put away, but I just hate the way everything looks so plain when they are down. I do love this time of year, watching football playoffs and then the Super Bowl. I'm not so big on pro football, I just like the eating! I do however love college basketball and it is now back in full swing. I'm looking forward to checking out all of the delicious foods for upcoming get together's.

If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

My Top 10 Skinny Recipes
                                               My Top 10 Skinny Recipes by Skinny Kitchen


Recipes that caught our attention ~

Magic Turtle Bars
                                       Magic Turtle Bars by Chocolate, Chocolate and More
Spinach and Cheese Lasagna Roll Ups
                                    Spinach and Cheese Lasagna Roll Ups by Taste of August


And, a personal favorite ~

Bacon Ranch Chicken Mac & Cheese
                                Bacon Ranch Chicken Mac & Cheese by My Biscuits are Burning


Your hostesses ~

Remember that when you link up, it shows on all FIVEblogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, January 10, 2013

Cheesy Jalapeno Ranch Cheddar Bread

Ok...now I know it's the new year and we are supposed to be watching what we eat now that the holidays are over. Well, this one is too good not to share. In fact, if you are a jalapeno fan then it is fantastic. A couple of weekends ago I was left with a couple loaves of french bread that I needed to use. We were getting ready to watch a little football and all I could think about was the Spinach Artichoke bread that my friend Heather had brought over the night before. It is all over Pinterest, it is basically spinach and artichoke dip spread on bread, and it is so good. It got me thinking of other combos we could slather on some french bread and this is what I came up with. If you're watching what you eat like I am in the new year save it for the Super Bowl. If you have the willpower!
Cheesy Jalapeno Ranch Cheddar Bread
1 (16 ounce) loaf french bread, cut in 1/2 lengthwise
1 package (8 ounces) cream cheese, softened
1/2 cup Ranch dressing
1/3 - 1/2 cup jarred pickled jalapenos (depending on how much "heat" you want)
2 cups (8 ounces) shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
4  green onions, sliced, green tops included
8 slices thick cut bacon, cooked and crumbled

In a bowl, combine the softened cream cheese and Ranch dressing. Mix well. Add the jalapenos, 1/2 of the cheddar cheese, the Parmesan cheese and green onions.

Preheat the broiler. Spread cream cheese mixture on both halves of the french bread. Top with the remaining shredded cheddar cheese. Place on a baking sheet and place under the broiler until beginning to brown and get bubbly. Remove from the oven and sprinkle evenly with the cooked bacon. Pop back into the oven for another minute or two. Watch closely so it doesn't burn.

Cooks Note: As I've said before I love the taste of jarred pickled jalapenos, but feel free to substitute regular jalapenos, seeded and diced if you wish.

Enjoy!

Kim

Linked to the following parties:
Feeding Big In and Out of the Kitchen
Chocolate, Chocolate and More Thursday's Treasures
Mandy's Recipe Box Totally Tasty Tuesday
Walking on Sunshine Foodie Friends Friday
Miz Helen's Country Cottage Full Plate Thursday
Six Sisters' Stuff Strut Your Stuff Link Party
Everyday Mom's Meals Church Supper
Gooseberry Patch What have you made this week link party
Buns in my Oven Whats cookin Wednesday

Monday, January 7, 2013

French Onion Soup


What was the favorite gift you received this Christmas? For me, one of my favs were these soup crocks. I had been asking for them for a few years. I didn't think I was asking for something too difficult. Well, I finally got them from my teenage daughter! I thought it was fitting since we both LOVE French Onion Soup. When we go shopping in Wichita we always try to plan a stop at one of our favorite restaurants so we can enjoy a bowl. This is such an easy soup to recreate at home. I think it tastes even better if you make it the day before and then reheat it.
French Onion Soup
4  tablespoons butter
3  pounds sweet onions (2-3 large)
1/2  teaspoon kosher salt
1/2  teaspoon dried thyme
1/4  cup balsamic vinegar or dry white wine
3  cups chicken broth
3  cups beef broth
1 can beef consomme
1  teaspoon Worcestershire sauce
Kosher salt & Black pepper to taste 

For serving:
French Bread Slices
sliced or shredded Gruyere cheese (or swiss) 

Melt butter over medium heat in a Dutch Oven or soup pot. Meanwhile, peel and slice the onions in half and thinly slice into half moons. Add the onions to the pot with the salt and dried thyme. Reduce the heat to medium low and cook until the onions are caramelized and golden. This will take about 30 minutes Be sure to stir frequently so they don't burn.

When the onions are caramelized, add the balsamic vinegar (or the white wine) and continue cooking over medium heat until the vinegar is almost evaporated. Be sure to scrape any browned bits from the bottom of the pot. Add the chicken both, beef broth, the consomme and the Worcestershire sauce.

Bring to a simmer and continue simmering for 20 minutes. Season to taste with salt and pepper. I find that I don't need to add any additional salt. 

To serve: Toast the bread slices under the broiler. Place broiler safe soup bowls on a cooking sheet and ladle desired amount into each bowl. Top each bowl with a piece of french bread and a generous amount of cheese. Place under the broiler for a few minutes until cheese is melted and bubbly.

Enjoy!

Kim

Linked to the following parties:
Mandy's Recipe Box Totally Tasty Tuesday
Recipes for My Boys Thursday's Treasures
Walking on Sunshine Foodie Friends Friday
Miz Helen's Country Cottage Full Plate Thursday
Six Sisters' Stuff Strut Your Stuff Link Party
Everyday Mom's Meals Church Supper

Friday, January 4, 2013

Weekend Potluck #48


Do you make New Year's resolutions? Every year I seem to make the same ones. You know the ones I'm talking about...lose weight, get more organized, spend more time with my family. Of course the first one I always have trouble with because of the fabulous food blogs that I have gotten to know. I love to try new dishes from these blogs I follow. We eat pretty well during the week, it is the weekends that seem to trip me up. So I'm making another one of my resolutions to exercise more. It's always been there, it just gets lost down the list. Hopefully this is something I can improve upon this year. Of course, this party also makes it difficult! :)

We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!
One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.

YOUR INTRO WEEKEND POTLUCK IMAGE
Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Club Cracker Christmas Toffee
Club Cracker Christmas Toffee by Flavors by Four


Recipes that caught our attention ~

Tuscan Chicken Stew
Tuscan Chicken Stew by South Your Mouth
Homemade Apple Pie
Homemade Apple Pie by Hungry Couple in NYC


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Wednesday, January 2, 2013

Biscuit Cinnamon Rolls


I AM ALIVE~

I am sure you have noticed that my partner has posted the last 1,000,000 posts on our blog.  Well, she is the more dedicated one, but I also had a small excuse.  The camera I was using got whisked away to college with our daughter (it was her camera to begin with).  So, it was very hard for me to post when I had to rely on either Kim or my husband for portraits of  said subject for the blog.  But, thanks to Santa, I got a camera for Christmas.  And, I JUST LOVE IT.  IT is a CANON G15.  It is wonderful and little and takes great pictures and I would recommend it to anyone – can you tell I’m excited!!!!!

So, my first post back is something I have been making every morning since all our kids are back from college – Biscuit Cinnamon Rolls.  I make a recipe and by mid afternoon they are gone.  I have done it for 6 straight days.  I think I will try something else tomorrow – really throw them a curve ball.  You should try them for your family.  They are super easy and require no rising time and did I mention pretty tasty too!

Give them a try and let us know how you like them –
Biscuit Cinnamon Rolls

4  cups self-rising flour
2/3  cup shortening
1 ½  cups milk
¾  cup brown sugar
¾  cup white sugar
3  tablespoons cinnamon
1  stick butter – softened to almost melted


Heat oven to 425.  Lightly grease a 9 x 12 pan. 

Measure the flour into a large bowl.  Cut in the shortening until you have little pieces of shortening mixed in with the flour.  I use my hands but you can use a utensil if you wish.  Add the milk and mix until incorporated.  Gather in a ball and place on a work surface with a little extra self-rising flour and knead 5 or 6 times.

Form into a square about 8 X 8.  Then proceed to roll out into a rectangle about 15 X 18 (with the long side toward you).   In the meantime, soften the butter so it is spreadable or almost melted.  Pour or place this down the center of the dough the long way and then spread out over the entire surface of the dough.

Mix the sugars and the cinnamon together.  With your hand  sprinkle the sugar mixture over the butter.  Be sure and get close to the sides. 

When done, begin to roll up starting with the long side. I get it started and roll once or twice and then I tuck in the sides (see picture) and then begin rolling again. Form a roll and then cut the roll into 12 slices.  Place in greased pan and press the top of each roll down slightly. 

Bake for 10 minutes.  Turn the pan in the oven and continue for an additional 4 – 6 minutes depending on your oven.

Let cool slightly and then drizzle with icing (recipe follows).

Icing

1 ¼ cups powdered sugar
¼ cup cream

Mix together.  Add cream by the teaspoon if you want it easier to drizzle – just a personal preference.

Cooks note: If you don't have self rising flour, you can make your own. To each cup of flour just add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. 

Enjoy!


Julie

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