Snap, Crackle, & Pop... & Marshmallows

For me, this is one of those recipes where when the two things are alone it triggers my gag reflexes, but when they are together the angels of mediocre snack foods sing in perfect harmony. This is also one of those recipes where I don't really measure anything- I just kinda do it. Here's what you need.

1 bag of marshmallows
1 box of Rice Krispies
2 tbsp butter

Generously grease a large bowl and spatula. Microwave the marshmallows and butter for a minute or until fairly gooey. This is where your imagination comes in. I never measure the amount of Rice Krispies. I just add it until I think there's enough. I'd guess around 4 cups, but you be the judge. After you that you play around with it. Pictured here I have chocolate and sprinkles, but I have also done M&M's or sweetened coconut. Have some fun with it. Great for movie nights or just when you want something sweet and you don't want to turn on the oven because it's ridiculously hot.

Enjoy!

Butter (And I Mean Butter) Horns

This is a family recipe that we make by the truck load during the holidays. They are great next to some turkey and make awesome turkey sandwiches the next 2 weeks. The flaky, buttery crust will have your mouth watering, but try to save some for everyone else. Here's what you need.

1 tsp dry yeast
1/4 cup warm water (105°-110°F)
1/2 cup melted butter
8 tbsp melted butter
1/2 cup sugar
3 eggs, beaten
3/4 tsp salt
3/4 cup milk
4- 4 1/2 cup flour

Combine yeast and warm water and let it stand for 5 minutes. Melt your butter in a medium saucepan and add milk immediately and remove from heat. Blend your sugar, eggs, salt, and yeast in a large bowl. Add the milk and butter mixture. Slowly  incorporate the flour to make soft dough. Cover and let it rise until double (about an hour).

Turn the dough onto a floured board. Make sure it's floured or you're gonna have a bad time. Knead it slightly to handle. Divide the dough in half and roll each half into a circle 12-14 inches in diameter. Spread 4 tbsp of melted butter and cut, pie fashion, into 16 pieces. Roll each piece loosely from large end to pointed tip. Let rise until doubled. Place it in a preheated 350° oven for 12-15 minutes.

Enjoy!

The Alfredo Sauce That Knocks Your Socks Off

 I never knew how... what is the word I'm looking for here?... bleh. Yea, I never knew how bleh store bought sauce is until I made this recipe. Maybe I shouldn't share this. It could put those companies out of business. This rich, super creamy Alfredo sauce is so good it may knock your socks off. I have mine pictured here with some spaghetti, shrimp, and scallops because I love seafood Alfredo. You could also add chicken if that sounds good. This is a Mom's Crazy Cooking recipe. Here's what you need.

1 stick of butter

1 clove minced garlic

I pint heavy cream

1 cup fresh Parmesan cheese

2 tbsp cream cheese

salt, pepper (I used cayenne because I live my life on the edge) to taste

Okay, so in a saucepan over medium heat melt butter and add garlic and cook for two minutes. Then add in heavy cream and cream cheese and heat until bubbling. Do not boil. Add in Parmesan cheese and mix until the cheese melts. Salt and pepper to taste. Serve hot with pasta of your choice. Maybe top with some parsley or chives for color. It is so simple and so amazingly good. Make it to impress a special someone even if it's yourself.

Enjoy!

If the Green Giant and the Energizer Bunny Had a Delicious Baby

 If you are the type of person who likes to punish themselves with kale juice then I have a recipe I'd like you to meet. This combination of fruits and veggies will give you so much energy, you, will get all that bitter kale you've been craving, and it doesn't taste like Satan made your breakfast. The fennel does something really magical to this juice. You have to try it. Here's what you need.

3 kale leaves and stalk
1/2 cucumber
1/2 cup spinach
3 stalks celery
1/4 fennel bulb
1/4 head of romaine lettuce
1-2 apples
1/2 inch ginger

Run everything through the juicer, leafy greens first. Drink immediately. I like mine cold so I put a few ice cubes in there. That's it. I can feel the healthy after-taste coming on already.

Enjoy!

Balsamic Corn Salad

Once upon a time, I decided to eat clean. So I looked up "clean eating" in the Pinterest search bar. I found this corn salad. I have it pictured here with some romaine lettuce and feta cheese because I think it's better with a base or you could put it on top of tuna as well. The corn is meant to be warm, but I prefer this whole salad cold. Here's what you need.

For the salad
2 pounds sweet corn
1 large red bell pepper
1 10 oz package of cherry tomatoes
1/2 red onion (I thought this was too much. I suggest 1/4 red onion)
1 pound package shelled edamame beans (I couldn't find any, but I'm interested in how that would change the flavor of it all.)
1 10 oz package tofu (optional)

For the dressing
4 tsp ground black pepper
1 tsp salt
4 tsp garlic powder
4 tbsp olive oil
1/2 cup of balsamic vinegar
1 small bunch of fresh basil

Dice the pepper and onion and mix those and the rest of the salad ingredients together in a bowl.  In a separate, smaller bowl mix the dressing together. Spoon over the salad or offer it on the side to your guests.

It's a versatile salad with a bangin' dressing. Great for summer picnics and potlucks.

Enjoy!

The Apple Pie You Sip

I love hot beverages. They are so cozy and make me feel like it's Christmas. I wish it was Christmas all the time (183 days until December 25). So, on days when I wake up with a tickle in my throat, this is the tasty stuff I like to sip from my mug. It's basically ginger tea with apple juice, but let's go through the rhythm. Here's what you need.

1 knob of ginger
1-2 Gala apples (or if you don't have a juicer, the most natural apple juice you can find)
2 cups water
cinnamon, honey, and lemon juice to taste

I have seen many people grate their ginger and that works really well if you like your tea extra gingery, but I prefer to just mince it into small pieces. I usually use a 1/2 inch-3/8 inch piece of ginger, but you can make it as gingery as you would like. Remember, if you make it too spicy, you can always tone it down with some water. (Side note: Do not taste this until you have added the apple juice. It may seem like a lot, but the apple juice will balance it out.) Because I usually make this for my husband and I, I will bring 2 cups of water to a boil and let my ginger steep in there for 15-20 minutes. While that sits on the stove, prepare your apple juice. Depending on the size of the apples juice one or two. By the way, any of the sweeter apples would work, I just really like Gala. And of course if you don't have a juicer, prepare a liquid measuring cup with1/2-3/4 cup apple juice. I find one cup too much especially with store bought apple juice. Once your ginger has finished steeping, run the water through a strainer into a bowl or wide-mouthed pitcher to ensure no ginger particles make their way into your finished product. Add the apple juice and taste. Please, don't burn your tongue. If you feel like it needs to be sweeter, add some honey. Or if it needs to be a bit zippier, add some lemon juice. If it's all around too much, add water. I like to top mine with some cinnamon and all of those flavors combined is like a little liquid apple pie. YUM!
There are tons of benefits to this drink as well. If you drink this every morning about 30 minutes before breakfast, the ginger will prepare your stomach for food and digestion, while the honey, cinnamon, and lemon help slim you down by ending the accumulation of fat in your body.So, it's yummy and good for you. How often does that happen? I hope you give this a try. It could become a staple in your diet.

Enjoy!

The-Blue-Box-is-No-Longer-the-Cheesiest Mac N' Cheese

Photo by Clever, Crafty, Cookin' Mama

Forget everything you know about Mac N' Cheese (except any memories you may have about Dickey's Barbeque mac n' cheese because theirs is outstanding). After you make this recipe you will never even think about making box mac n' cheese again. This is so creamy and smooth and sure its fattening, but it's 90% cheese. What did you expect? I apologize I don't have an original picture, but I couldn't get this dish to look appetizing for the life of me. So, I have pictured a pot of the stuff from Clever, Crafty, Cookin' Mama from whom I got this recipe. Here's what you need.

12 oz of pasta (whatever strikes your fancy-shells, macaroni, bow tie, mini wheels)
4 tbsp butter
1 10 3/4 oz can cheddar cheese soup 
1 12 oz can evaporated milk
1-2 cups grated cheddar cheese
Salt and pepper to taste

Cook the noodle according to the box and drain. Keep the burner on low. It's going to help everything melt together. Add them back to the warm pot and stir in butter. It goes quicker if you dice the butter. Once that's melted in, add the cheese soup and half of the can of evaporated milk. Stir until completely mixed.
Add one cup of the grated cheddar and see if that suits you. Throw in some more if you feel like it could use it. It's all about what you like. If it gets too thick, add some of the reserved evaporated milk to thin it down. Salt and pepper to taste and serve warm.

I really hope you try this dish because it's so cheesy and creamy and dreamy... mmmmm


Enjoy!