Showing posts from March, 2011

A friend in deed

So one of my favorite blogs posted a recipe...Treat a Friend she said and boy oh boy did she! That's the thing about 'other' blogs. You get to know these people, not physically/in person...but mentally. Like when people used to write letters, and have mail order brides, and penpals and stuff. I don't know Mindy personally...but I can tell you...she's awesome. I could go on and on and on...and one day I will...but first..I'm gonna tell you the recipe for these bars so you can go make them. I'll probably be having one with my 10. It makes a yuge batch *nods to Trump*
Monster Bars
1 stick of butter, softened
1 cup white sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
2 tsp baking soda
1 1/2 cups peanut butter
4 1/2 cups oats
1 cup white chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup Reese's pieces
Dump and blend in order, and bake at 350 for 15-20 minutes in at least a 16x20 pan.
No really, that's it...they are THAT easy. …

Oh Holy Yum....

Ok, it looks like an UNHoly mess...I know...but it's's Heaven...PURE deliciousness.
Renaissance Fair Almond Butter
you'll need...
12 oz bag of roasted and salted almonds
veg oil
Agave Nectar (Honey flavored)
and a food processor...
and some self restraint..of which I have NONE. ZERO. ZILCH.
Because this stuff really DOES taste just like those awesome roasted cinnamon almonds you get at random fairs and carnivals!
 Put the almonds in the food processor and let them go until they get really pulverized and start pulling together...then slowly add some veg oil ( I keep mine in a squirt bottle like Guy Fieri does)...add the agave and the cinnamon...then go until it reaches the consistancy you want (by adding more oil).

As pictured, I had mine with some apples...and a fair amount just off the spoon.

I really doubt I'll be doing store bought Almond Butter anymore...

Apple Crumb Pie

Yes, that is a solid INCH of crumb topping. Just in case you were wondering. So here's the thing kids-I can cook, and I can make it taste really good. But I can't especially make it pretty. Case in point...a double crust pie. I can't crimp pie edges to save my life. I get impatient when it comes to cooking because I'm SO excited about the end product. The beauty of THIS pie? You don't have to crimp crumbs. Crumbs are beautiful in and of themselves. They are like that girl that doesn't have to diet or wear makeup. Last summer I was the lucky recipient of a giveaway over at Moogie and Pap's. PART of that giveaway was a Magnolia Bakery cookbook...and that is where this recipe comes from! Apple Crumb Pie (adapted from The Magnolia Bakery Cookbook) Crust 1 1/2 cups ap flour 1/2 cup shortening 3 T ice water Filling 3T sugar 1T ap flour 1/4 t cinnamon 3 Cups apples-peeled, cored, and sliced* Crumb Topping 2 1/4 cups ap flour 1 1/2 cups brown sugar 1 cup (2 stick …


Those things that make your heart swell..and break all at the same time. The bittersweet. The happy and the sad. That's my last couple of weeks. This is my sweet Pie. He showed up at our house as a random stray...and I was immediately smitten. He took advantage of the fact that I was carrying in a bag of cat litter AND Little Man and walked right into my house. Loved my kids. Loved me. Got along with the other dogs. And was just perfect...if we didn't have 4 other dogs. Thanks to Facebook, and a good friend he is now "Jack" and is the loyal companion of a wonderful lady, who I believe had the same love at first sight with him that I did. I'm so happy that he's in a happy home, but sad that it couldn't be my home. This is me and my Little Man...who turned ONE year old last week. He's my baby, my LAST baby. I won't have another baby that turns ONE year old...from now on it's just up heart breaks, and my uterus aches....but I'…

Chicago style pizza

Little factoid about yours truly: the first 'meal' Husband and I ate as Mr.&Mrs. was Giordano's pizza in Chicago. We were married in the late afternoon in late August, headed to a hotel after, then off on a plane the next morning to honeymoon in Chicago. I'd never been there, and he loved it there. At the time I was working at a Dr's office, so I got the input of all my traveling salesman friends (literally..pharm reps) on where to go...and all of them pointed in the pizza direction. It's been a long time since we took that trip to Chicago...almost 7 years! Oof! You'd THINK I'd try to make a Chicago style pizza sooner than now..but I didn't! In pizza used to be terrible, horrible, no good, very really. Just a note...american cheese, tomato soup, and pie crust to not a pizza make. I'll just let that sink in. You might need to read it again... But I've grown up...and I kinda know more of what I'm doing now. I'm don…


What? It's a BAT...but not a REAL-makes a weird sonar squeak, flies, and turns you into a vampire. Bacon, Apple, and Toast baby. It was one of those necessity meals. I went to the farm ( is getting warmer, so that means more trips)-and my Dad was busy making food for my children and didn't make food for HIS I had to fend for myself. I kid, I'm glad he was feeding my babies. No hard feelings, Pop. We have a sickness in our family...when we cook, it's not just for one, or's easily enough for 6 (might explain my current weight situation, b/c it has NOTHING to do with portion control, right?) So there was ALOT of breakfast made already... There was homemade toast (already buttered), there was fresh hot bacon...I could have been happy with that. But I wanted something 'healthy' on my bacon and buttered toast sandwich. So after I put a dab of mayo on it, I sliced up an apple and put that on there too. It was open faced. It was sal…

Deconstructed Dog

This recipe had a much longer title, until when I tried to tell my Sister in Law what it was my Brother piped up with "It's a polish sausage stuffed in a roll"..and it kinda is. Then I had awake vision of if I was ever on Top Chef I'd call this a Deconstructed has all the stuff you (well...I) love about dogs, sausages, etc. The type of dog doesn't really matter ( I used smoked sausage that had cheddar and jalepenos in them) The type of roll dough you use doesn't really matter (similar recipes called for Hot Roll Mix, I made a sweet roll dough for cinnamon rolls and only made half the batch so that is what I used) So I'm not going to stress those things...but the other parts...adhere. Just do. The Filling 1 onion-carmelized (or really close to it) in about a teaspoon or so of oil/butter 1 can of saurkraut-drained 3 sausages, diced 1/4 cup brown sugar 2T minced garlic Carmelize the onions, put garlic in, put sausages in, put kraut in, then put su…