Wednesday, October 31, 2012

Chicken Spaghetti

I am always looking for a new dinner recipe that doesn't take too much work and turns out great every time I make it. This is one of those recipes. Its rich, creamy, and so delicious!

Chicken Spaghetti
Recipe Source:

2 Chicken Breasts, cooked and shredded
3 cups Dry Spaghetti, broken into two inch pieces
1 can Cream Of Mushroom Soup
1 can Cream Of Chicken Soup
2 cups Grated Sharp Cheddar Cheese
2 Teaspoons Onion Powder
1 - 14.5oz can Chicken Broth
1 teaspoon Lawry's Seasoned Salt
Salt And Pepper, to taste
1 cup Additional Sharp Cheddar Cheese, shredded

1. Preheat oven to 350 degrees. Cook the spaghetti until al dente. When the spaghetti is cooked, combine all ingredients except additional 1 cup sharp cheddar.

2. Place the mixture in a casserole dish and top with the additional sharp cheddar cheese. Bake for 45 minutes or until bubbly. If the cheese starts to get too cooked, cover with foil.

Monday, October 29, 2012

White Chocolate Popcorn

I have another popcorn recipe for you. Its sweet, salty, and simple to make. I added some candy corn colored sprinkles to make it a little festive.

White Chocolate Popcorn
Recipe Source:

16 cups Air Popped Popcorn
1 - 12 oz bag White Chocolate Chips
1 teaspoon Salt

1. Place the popped popcorn in a large roasting pan.

2. Melt the white chocolate chips in a microwave safe bowl at 50% power stirring every 30 seconds until melted. Stir in the salt until well combined. Pour over the popcorn and mix until evenly coated. Let sit for 2 hours to let the chocolate set.

*Its best eaten the same day because the chocolate softens the popcorn.

Friday, October 26, 2012

FriDays Made Sweet!

I am so excited for today! I have been thinking about starting a linky party for a while and finally figured most of the details out so today is the day! The party is called FriDays Made Sweet because the tag line of my blog is Days Made Sweet. You can post anything that has made you week sweet, it could be a recipe, a project, a tutorial. So spread the word cause I am so excited to see what new things everyone is sharing!

FriDays Made Sweet
Just some reminders...

*Link to your recipe not your blogs main page
*Link back to FriDays Made Sweet!

Wednesday, October 24, 2012

Ginger Cookies

I love ginger snaps but sometimes I wish they were more soft instead of hard and crunchy. When I found this recipe I was excited to try it. They were as good as I thought they would be. They are sweet, soft, and they don't have an overwhelming ginger flavor. I added white chocolate chips to soften the flavor a bit and they were just like I hoped they would be.

Ginger Cookies
Recipe Source:

4 1/2 cups All-Purpose Flour 
3 teaspoons of Ground Ginger
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Ground Cloves
1/4 teaspoon Salt
1 1/2 cups Shortening
2 cups Granulated Sugar
2 Eggs
1/2 cup Molasses
1 bag White Chocolate Chips
3/4 cup Granulated Sugar

1. Preheat oven to 350 degrees. In a medium bowl combine flour, ginger, baking soda, ground cinnamon, cloves, and salt in a bowl. 

2. In the bowl of a mixture beat shortening in mixer for 30 seconds, until creamy. Add sugar and beat until combined. Add eggs and molasses, continuing mixing until combined. Slowly add flour mixture until it is all added. Pour the white chocolate chips into the bowl and mix with a wooden spoon.

3. Pour 3/4 cup sugar into a bowl. Shape dough into 1 1/2 inch balls and roll in the sugar. Place on cookie sheets and bake for 12-15 minutes.

I shared this at
Totally Tasty Tuesdays

Monday, October 22, 2012

Barvarian Apple Torte

My husband came home from work last week and said they were having an Oktoberfest potluck at work and he signed up to bring a dessert. So I did a search for Oktoberfest and I came across this recipe. I have only heard about Oktoberfest and so I don't even know if this would be appropriate. But this dessert was a hit! It has a crunchy crust, a creamy sweet cream cheese filling, and its topped with sweet cinnamon apples. If you have extra apples you don't know what do to with you should try this recipe!

Bavarian Apple Torte
Recipe Source:

1/2 cup Butter, room temp
1/3 cup Granulated Sugar
1/4 teaspoon Pure Vanilla Extract
1 cup All-Purpose Flour

1-8oz pkg Cream Cheese
1/4 cup Granulated Sugar
1 Egg
1/2 teaspoon Pure Vanilla Extract

6 Granny Smith Apples, peeled and sliced
1/3 cup Granulated Sugar
1/2 teaspoon Cinnamon

1. Preheat oven to 450 degrees. Cream together butter, sugar, vanilla, and flour. Press crust mixture into the bottom of a 9-inch springform pan. Set aside.

2.In a medium bowl mix the cream cheese and sugar. Add in egg and vanilla. Pour the cheese mixture over the crust.

3. In a microwave safe bowl toss apples with the sugar and cinnamon. Heat in the microwave on high for 3 minutes. Spread the apples over the cream cheese mixture.

4. Bake for 10 minutes. Reduce the heat to 400 degrees and continue baking for 25 minutes. Continue baking until its lightly browned. Cool before removing from pan.

Thursday, October 18, 2012

Caramel Apple Sundae

I am really excited to share this recipe with you. Its a sweet, simple crumble. An easy way to caramelize apples. And it all makes a creamy, crunchy, cinnamony,  caramel apple sundae! And its all the perfect combination with the cinnamon ice cream. This is a great fall dessert.

Caramel Apple Sundae
Recipe Source:

Caramel Apples
3 Granny Smith Apples, peeled, cored, and sliced into 12 wedges
1 Tablespoons Lemon Juice
1 jar Caramel Sauce

Oat Crumble
1/2 cup Unsalted Butter, softened
1/4 cup Brown Sugar
1/4 cup Granulated Sugar
1 3/4 cup Old-Fashioned Oats
3/4 cup plus 1 Tablespoon All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Salt

Caramel Apples
In a medium bowl mix the apples with the lemon juice. Pour the caramel in a large skillet and heat over medium heat until warm. Pour the apples into the warm caramel and let cook until softened about 10 minutes.

Oat Crumble
1. Preheat oven to 325 degrees. Cream butter and sugars until smooth. Add oats, flour, baking powder, cinnamon, and salt. Stir until mixture forms small clumps. Spread mixture onto a cookie sheet.

2. Bake about 30 minutes or until golden brown. Let cool completely on the cookie sheet on a wire rack.

Caramel Apple Sundae
Layer 2 caramel apples, 1 scoop of Cinnamon Ice Cream, some of the oat crumble, and 2 more caramel apples. Repeat, ice cream, apple, and crumble.

Tuesday, October 16, 2012

Cinnamon Ice Cream

I have been in the mood to make ice cream but I don't have an ice cream machine so I had to borrow one. I called a bunch of people until I found one. It was worth all the calling I did.

This is the first recipe I decided to try. I was so surprised because cinnamon ice cream didn't sound that great. But its part of a recipe I am going to share with you on Thursday so I made it to see how the recipe all went together.

It is sweet, rich, creamy, with a hint of cinnamon. Its so delicious! Don't even hesitate, just go make it!

Cinnamon Ice Cream
Recipe Source:

2 cups Whole Milk
1 cup Heavy Cream
2 teaspoons Pure Vanilla Extract
5 large Egg Yolks
1/2 cup Granulated Sugar
1/4 teaspoon Ground Cinnamon
Pinch of Salt

1. Heat the milk, cream, and vanilla in a medium saucepan over medium heat until there start to be bubbles around the edges. Remove from the heat, cover, and let cream mixture sit at room temperature for about 1 hour.

2. Make an ice-water bath. Uncover the cream mixture, and reheat until hot but not boiling. Whisk the yolks, sugar, cinnamon, and a pinch of salt in a large bowl. Add the hot cream mixture in a slow stream, whisking constantly until combined. Return the mixture to your saucepan, and stir constantly over medium heat until it coats the back of your spoon, about 10 minutes. (Do not let it come to a simmer.)

3. Strain mixture through a fine sieve and set the bowl in the ice-water bath. Let cool, stirring occasionally, until its cold, about 20 minutes.

4. Freeze the mixture in an ice cream maker according to directions for yours. Transfer to a large container, and freeze until firm, about 1 hour.

Thursday, October 11, 2012

Root Beer Freeze

So in the summer I love me some root beer freezes. I have never even thought that I could make it myself. I did some research a while back and thought it looked like too much trouble. You had to boil your root beer for 2 hours and also buy root beer concentrate and these are thing that made it too much work for me. I know its now fall, but the other day I had a craving, a real like, I need this now kind of craving. So I went back online and found what seemed like the most simple thing ever. There was no way it was going to be good. Turns out it was so good I will never buy another root beer freeze again. Unless I have the craving and I'm not home... If you like root beer floats, you need this in your life.

Root Beer Freeze
Recipe Source:

4 1/4 cups (1 liter) Root Beer
1- 14oz can Sweetened Condensed Milk

Combine the root beer and sweetened condensed milk in a large bowl. Stir until combined. Now, either pour it into your ice cream maker and follow the instructions for your ice cream maker, or if you don't have an ice cream maker pour it into a 9x13 pan and freeze for an hour. Break into pieces and put into a mixer until smooth. Return to the pan and freeze until its firm.

Tuesday, October 9, 2012

Very Vanilla Cake

Often times I make a chocolate dessert and I will say its rich. I never thought I would say that about a vanilla cake, this is rich. It is so good. It has the texture more of a brownie and a cake combined... whatever that means. But its delicious people. You might not be able to eat a lot of this but you will love every bite.

Very Vanilla Cake
Recipe Source:

1/2 cup Butter
1-12 oz bag White Chocolate Chips
1 1/4 cups All-Purpose Flour
3/4 cup Granulated Sugar
2 teaspoons Pure Vanilla Extract
3/4 teaspoon Salt
3 Large Eggs
1 1/2 cups Powdered Sugar, sifted
3 Tablespoons Butter, softened
1/2 teaspoon Pure Vanilla Extract 
2 1/2 Tablespoons Milk, or until frosting is spreadable

1. Preheat to 350 degrees. Spray a 9x9 pan with cooking spray. 

2. In medium saucepan melt the butter and white chocolate chips over low heat. Stir constantly so the chocolate doesn't burn.  When its melted remove from the heat.

3. Add the rest of the ingredients into the saucepan and stir until smooth. Spread in prepared pan. Bake for about 25-30 minutes until a toothpick comes out clean. Let cool completely.

4. Combine all ingredients for the frosting and stir until smooth. Frost the cake.

Friday, October 5, 2012

Mississippi Mud Bars

There is one thing that I have wanted to share for a while, its these Mississippi Mud Bars. I am so in love with these bars. Chocolate cake, marshmallows, and chocolate frosting. They are so soft and chocolatey. I can't think of anything better right now. You need these, seriously.

Mississippi Mud Bars
Recipe Source: Paula Deans Chocolate Magazine

1 cup Butter
1 cup Milk
1/2 cup Unsweetened Cocoa Powder
1/2 cup Water
2 large Eggs
1 teaspoon Pure Vanilla Extract
2 cups Granulated Sugar
2 cups All-Purpose Flour
1 teaspoon Baking Soda
3 cups Mini Marshmallows
Mississippi Mud Frosting (Recipe Follows)

1. Preheat oven to 350 degrees. Grease and flour a 11x15 jelly-roll pan.

2. In a medium saucepan, over medium heat, melt the butter. Whisk in the milk, cocoa, 1/2 cup water, and eggs. Let it come to a boil, whisking constantly. Remove from heat and stir in vanilla.

3. In a large bowl combine the sugar, flour, and baking soda. Pour the butter mixture over the sugar mixture and whisk until combined. Pour into the prepared pan and bake for 20 minutes.

4. Remove from the oven and sprinkle the marshmallows evenly over the hot cake. Pour the warm frosting over the marshmallows spreading with a knife if needed. Let it cool completely before cutting.

Mississippi Mud Frosting

1/2 cup Butter
1/2 cup Evaporated Milk
1/3 cup Unsweetened Cocoa Powder
1 teaspoon Pure Vanilla Extract
4 1/2 cups Powdered Sugar

In a medium saucepan, over medium heat, melt the butter. Whisk in the milk, cocoa, and vanilla. Whisk constantly and let it come to a boil. Remove from the heat and whisk in the powdered sugar until smooth.

Wednesday, October 3, 2012

Sawdust & Embryos and Apple Crisp

I am so excited today! I am going to start doing a guest post once a month at Sawdust & Embryos. It wont just be a recipe, there is a step by step to go with it! You NEED to check out their website, its awesome! Its all about their family, home, they do tons of projects, they have lots of tutorials and I love it!

Today the recipe I am sharing is Apple Crisp. Its one of my favorite desserts, especially in the fall.

Go check out the recipe and their website! It will be worth it!
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