Cracker Barrel Hashbrown Casserole

http://www.madefrompinterest.net/2013/11/copycat-cracker-barrel-cheese-hash-brown-casserole/

Pulled Pork Tacos (Crock Pot)

Paul LOVES this one.

1 med. onion, chopped
1.5 lb pork shoulder/roast
1 16oz. jar green salsa
2 serano peppers, chopped without most seeds
salt and pepper to taste
fresh cilantro
(taco fixins)

Put onion in bottom of crock pot. The place pork (salt and pepper), pour in salsa and sprinkle with peppers. Cook on low for 8 hours (more if pork was frozen).

Pork should fall apart when shredded with 2 forks. Serve on flour tortillas with cilantro and cheese.

Chocolate Cupcakes (egg-free)

This is the recipe I used for Ben's birthday cupcakes this year:

Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.

From: http://artofdessert.blogspot.com/2010/10/egg-free-chocolate-cupcakes.html

Monkey Bread

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

Crock Pot Hot Chocolate

Crock Pot Hot Chocolate
serves 8
Ideal slow cooker size: 3 qt

Ingredients: 
1/2 cup dry baking cocoa
12 oz can sweetened condensed milk
1/8 teaspoon salt
7 1/2 cups water
1 1/2 teaspoon vanilla
Marshmallows, as many as you want

Directions:
1.) In crock-pot combine milk, water and vanilla.
2.) Add dry cocoa and salt, stir until smooth.
3.) Cover and cook on high 2 hours or on low for 4 hrs or until very hot.
4.) Top each serving with marshmallows, I also love whipped cream and a sprinkle of cinnamon

From: http://www.creatingthroughlife.com/2012/01/crock-pot-hot-chocolate.html

Hot Cider Mix

1 c. Tang
1 c. apple flavored drink mix (Kool-Aid)
1/2 c. instant tea
1 (6 oz.) pkg. lemonade mix
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ground allspice

Mix all ingredients together. Use 2 tablespoons to 1 cup of boiling water. 

OR:

http://recipecurio.com/hot-spiced-tea-tang/

Sunbutter and Chocolate Chip Rice Krispy Treats

Sunbutter and Chocolate Chip Rice Krispie Treats

I haven't had a chance to post anything lately.  I've been on this never-ending merry-go-round called the cold and flu, thanks to my adorable little kids.  Don't know when we're getting off this crazy ride but I thought I'd share a simple and easy treat I made recently.  It definitely put a smile on their cute sniffly faces :-)



One of the things I used to love as a kid was peanut butter and chocolate.  And I'm not talking about peanut butter cups or anything like that.  I would take a big piece of chocolate and scoop up some peanut butter straight from the jar and eat it.  Yeah, I was a weird kid back then but I grew out of it (I think).  But since my oldest son has a severe peanut allergy (as well as tree nut allergies), I've had to stay far, far away from anything containing peanuts.



When I discovered sunflower seed spread, I couldn't tell you how happy I was.  It was like finding a hidden treasure or something.  And I'm pretty sure I heard a choir of angels sing when I picked up that first jar and placed it in my shopping cart.  Yup.  It was kind of a big deal to me.  Sunflower seed spread has a nutty and creamy quality to it much like peanut butter.  True, it doesn't taste exactly like peanut butter but it's pretty close considering the other options I've tried. You can usually find it in the grocery store right next to the peanut butter and jelly.  I actually found Sunbutter at my local Target store.



I decided to put a little twist on our family favorite last week. I made a batch of rice krispie treats and mixed in a little bit of Sunbutter into the melted marshmallows before adding the rice krispies.  Then I spread some more Sunbutter over the rice krispie treats and sprinkled some chocolate chips on top.  I used EnjoyLife mini chocolate chips because they're allergen-free.

These were amazing! The combination of Sunbutter and chocolate chips went so well with the rice krispie treats. My kids just gobbled them up and so did I. Maybe I'll add some dried cranberries to it for Thanksgiving next week :-) 

Sunbutter and Chocolate Chip Rice Krispie Treats
Makes about 12 servings

2 Tbs. Spectrum organic shortening 
2 Tbs. Sunbutter sunflower seed spread
1 package (10 oz., about 40)  regular marshmallows or 4 cups  miniature marshmallows 
6 cups Rice Krispies cereal

topping:
Sunbutter sunflower seed spread
EnjoyLife mini chocolate chips 

In large saucepan melt shortening over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Sunbutter and Rice Krispies cereal. Stir until well coated. Using greased spatula or wax paper, press mixture into 13 x 9 x 2-inch pan coated with shortening. Spread a even layer of Sunbutter on top of the Rice Krispie Treats. Sprinkle with mini chocolate chips. Allow to cool then cut into 12 squares.

Microwave directions:
In microwave-safe bowl heat shortening and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow the directions above. Microwave cooking times may vary.

Saltine Toffee Candy

Valentine's Day Crack (aka Saltine Toffee Candy)
Adapted from About.com
Makes 48 toffee pieces
Allergy Note: contains wheat and dairy ingredients

48 saltine crackers (about 1 1/2 sleeves, enough to cover one baking sheet)
1/2 cup butter
1 cup dark brown sugar
1-2 tsp. sea salt
2 cups semi-sweet chocolate chips
colorful sprinkles

Preheat the oven to 350F degrees.  Line a baking sheet with a parchment paper or aluminum foil then lightly spray with nonstick spray.

In a small saucepan, place butter and brown sugar.  Cook over medium heat until it reaches a rolling boil then carefully remove from stovetop and pour over the layer of saltine crackers. Use a offset spatula or spoon to spread the toffee mixture over all the saltines.

Bake at 350F degrees for 5 minutes or until the toffee mixture is bubbly.  Remove from oven and sprinkle sea salt over the saltine toffee.

While the saltine toffee is still warm, sprinkle semi-sweet chocolate chips over them and wait for a minute or two.

Using an offset spatula or back of a spoon, spread the softened chocolate evenly over the saltine toffee.

Sprinkle colorful sprinkles all over the chocolate layer.

Place the baking sheet of saltine toffee in the refrigerator and allow to chill for about 15-30 minutes until the chocolate has set.  Break apart into smaller pieces.  I try to break them into the same saltine square shapes because I think it looks pretty, but that's just me.  You can keep them in an airtight container in the refrigerator for up to a week.

Maple Syrup Cinnamon Rolls (egg-free)

Maple Syrup Cinnamon Rolls
Makes 12 cinnamon rolls
Allergy note: contains wheat ingredients

for the dough:
4 cups bread flour
1/3 plus 2 Tbs. cups sugar
2 tsp salt
1 3/4 cup warm water
2 1/4 tsp (1 packet) rapid rise yeast
2 tsp sugar
vegetable oil, for coating the bowl

for the filling:
2 Tbs. vegetable oil
1/2 cup brown sugar
2 Tbs. ground cinnamon
a pinch of salt

for the glaze:
1/4 cup maple syrup

In a large mixing bowl, dissolve the yeast and 2 tsp. sugar in warm water.  Wait about 10 minutes for the yeast to activate (you'll see the liquid become frothy).  In a medium mixing bowl, sift together bread flour, sugar and salt. Pour in a cup of the flour mixture into the yeast/water.  Add the remaining flour, about 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl. Knead for about 10 minutes or until it becomes smooth and elastic.  You can do this by hand onto a lightly floured surface but I prefer using the dough hook attachment in my stand mixer or hand mixer.  Lightly coat a bowl with oil then place the dough inside; cover bowl with a damp towel or plastic wrap.  Allow the dough to double in size, about 1 hour.

Preheat the oven to 350 degrees. Grease the bottom of a baking pan or line with parchment paper.   Turn the dough onto a lightly floured surface and gently roll into approximately a 9x13 rectangle. Brush with oil and sprinkle the brown sugar and cinnamon evenly on top. With the longer side facing you, roll up the dough and gently press the ends to keep them from unraveling.  Cut into 12 slices and place onto the prepared baking pan.  Bake for 30 minutes or until lightly brown.  Brush maple syrup over the cinnamon rolls while still warm. Allow to cool for about 15 minutes before serving.

Sugar Cookies and Frosting (egg-free)

Egg-Free Sugar Cookies
Makes about 4 dozen cookies
Allergy Note: contains wheat and dairy ingredients

3 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 1 cup butter, softened to room temperature
1 1/4 cups granulated sugar
1 tsp. vanilla extract
1/4 cup milk

Sift together flour, baking powder and salt in a bow. Set aside.

In a separate bowl, cream butter and sugar until light and fluffy. Mix in vanilla extract and milk.  Slowly add in the dry ingredients. Divide the cookie dough in half, form them into discs and wrap them in wax paper or plastic wrap. Chill in the refrigerator for about 1 hour or until slightly firm.   

Preheat the oven to 375 degrees F. On a lightly floured surface, take out one of the discs and roll it to about 1/4 inches thick. Cut into shapes and transfer onto a cookie sheet lined with parchment paper or silicone baking mat. This dough can get a little too soft to handle at room temperature so you may have to return it to the refrigerator after rolling and cutting your first batch of cookies. You can bring out the second disc when you're ready to roll and cut the second batch for baking.  Bake for 10 to 12 minutes or until the golden brown around the edges. Cool completely before decorating.

Egg-Free Royal Icing
Makes about 2 1/2 cups
Allergy Note: contains dairy ingredients

2 oz. cream cheese, softenend to room temperature
2 Tbs. corn syrup
1 tsp. flavoring or extract (vanilla, peppermint, lemon, almond)
1/4 cup milk
4 1/2 cups powdered sugar
food coloring (for best results, use gel or paste like Wilton Icing Colors)

Using an electric mixer, beat together cream cheese, corn syrup and flavoring until smooth. Mix in milk.  Slowly add the powdered sugar, one cup at a time until the frosting is at the desired consistency. Decorate the cookies either by piping the icing using a pastry bag or spreading it onto the cookie with a spoon or an offset spatula. Allow the icing to dry for 24 hours before transfering the decorated cookies.

From: http://artofdessert.blogspot.com/2010/12/egg-free-sugar-cookies-with-egg-free.html

Simple Split Chicken Breasts

Simple Split Chicken Breasts

3-4 lbs split chicken breasts (4 breasts)
olive oil for brushing
1 1/2 tsp Kosher salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika (or 1/2-3/4 tsp cayenne pepper if you prefer a little heat!)

Directions:

Preheat the oven to 350 degrees. Wash the chicken breasts and pat dry with a paper towel. Lightly coat the chicken skin with olive oil. Combine Kosher salt, garlic powder, onion powder and paprika (or cayenne pepper) in a small bowl; season chicken generously on both sides, carefully lifting the skin and placing the spice mixture under the skin, as well. Place chicken breasts on a rack in roasting pan and bake for 1 hour. Let sit 10 minutes before serving!

30 min. Chicken Gumbo

We are trying this tonight!

Ingredients

• 3 tablespoon(s) vegetable oil, such as safflower
• 1/3 cup(s) all-purpose flour
• 2 red bell peppers, ribs and seeds removed, chopped
• 1 medium onion, chopped
• 4 clove(s) garlic, chopped
• 1 teaspoon(s) dried oregano
• Coarse salt
• Ground pepper
• 1 package(s) (10-ounce) frozen cut okra
• 8 ounce(s) smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
• 1 (2 1/2-pound) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
• Store-bought or homemade cornbread, for serving (optional)

---

Directions

1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Baked Doughnut Holes (egg-free)

 

Baked Doughnut Holes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, milk, vanilla and oil. Stir until thoroughly combined. Fill the lined mini muffin cups 3/4 full with the batter. Bake at 325 for 10-15 minutes or until a toothpick inserted in the center comes out clean. Roll the doughnuts in one of the following toppings if desired.
* If you want a more round doughnut, you can just remove the bottom portion of the doughnut.
* Makes about 32 mini doughnuts.

Glaze with or without toppings

1/2 cup confectioner's sugar
1 tbsp milk

Whisk the milk and confectioner's sugar. Roll the doughnuts in the glaze then roll in sprinkles, coconut, cinnamon sugar, confectioner's sugar, etc. Place on wax paper to cool completely and to allow the toppings to set.

Chocolate

Melt 1-2 cups of safe chocolate chips in the microwave. Roll the doughnuts in the chocolate then place them on wax paper to cool completely and to allow the chocolate to set.

(from http://jazzyallergyrecipes.blogspot.com/2010/04/baked-doughnut-holes.html)