Homemade Vanilla - So Easy!

If you've never made homemade vanilla, you really need to do it. It's so super easy. I made several batches last Christmas as gifts. I first had some when my daughter made them for Christmas about ten years ago. When it comes to flavoring your baking, it doesn't get better than that! If you plan to give some as gifts, you'll want to make it about three months before giving because the flavors need to mingle for that amount of time. How you make it:

Get yourself some glass jars (got mine from Amazon)

A bottle of liquor. I chose bourban, but any will work.

One vanilla bean for every one ounce of liquor.

Slice your vanilla beans down the length and put them in the glass jars. Pour liquor to fill. Set them to the side and give them a nice and vigorous shake every other day. That's it!

They really make great gifts especially if you're going for a baking theme.

Do you like free embroidery designs and tutorials?

Be sure to sign up for the weekly newsletter to get a free design every weekend (unless I'm running a sale). Sign up for Sher's Creative News

Une Mousse au Chocolat or A Chocolate Mousse

This year my granddaugher wanted a Parisian theme for her 9th birthday party. She loves Paris (from what she's seen) and is learning the language. She even changes my google assistant to speak French. After she goes home from a weekend with us I have to change it back to English. Love that child!

I came across this unopened box of plastic wine glasses that we had left over from a party several years back. I almost threw them into a donation box. A few days after that, I was happy I didn't because they were so perfect for our chocolate mousse.

When she's here she likes to bake. Her new favorite is food imposter desserts. Since her birthday was coming up we tried a couple of mousse recipes and we decided on the top one on the list. It's the easiest thing in the world to make and only a few ingredients. We used bittersweet chocolate chips, heavy cream, powdered sugar, and vanilla. That's it. For a fancy dessert, it sure was easy and not expensive at all. 

The main reason we used the top recipe is becuase of the taste and the texture. It was perfect! Another reason this one appealed to me is because it didn't contain eggs. 

Give them a try and you will have a beautiful and delicious dessert with just the right amount of "fancy."

https://celebratingsweets.com/chocolate-mousse/

https://www.foodnetwork.com/recipes/death-by-chocolate-chocolate-mousse-recipe-2011503

https://www.onceuponachef.com/recipes/chocolate-mousse.html

Green Beans - Two Ways

Parmesan Green Beans
1 pound green beans, washed & trimmed
1 tbsp lemon juice
1 1/2 tbsp olive oil
1 1/2 tsp garlic powder, or 2 minced cloves
salt and pepper to taste
Parmesan cheese

Drop green beans into rapidly boiling water for about 5 minutes, just to soften slightly.

Mix all ingredients except the Parmesan cheese in a cast iron skillet. Let set for 10 minutes

Cook on high heat until heated thoroughly, about 10 to 15 minutes. You want them to still be crisp, yet tender.

Remove beans from heat, sprinkle with Parmesan cheese.


Green Beans and Sun Dried Tomatoes
1 1/2 # green beans, washed trimmed
1/4 c. sun dried tomatoes
2 T oil
1/4 cup minced red onion
1 t dried basil
1/2 t salt
1/2 t pepper

Place tomatoes in small bow. Pour boiling water to cover and let stand a few minutes. Drain, blot dry. Slit into 1/4" strips.

Cook green beans in 2 qts boiling water until barely tender, about 4 minutes. Drain in colander and rinse under cold water. Blot dry and cut diagonally into 2" lengths.

In a 12" skillet, heat oil over low heat. Add onions and cook stirring frequently until barely softened, about 5 minutes.

Add beans & tomatoes, continue cooking, stirring constantly until beans are heated through abut 5 minutes.

Stir in basil. Season with salt & pepper. Can be served at room temperature.

Tuscan Linguini

I got a few requests for this recipe. It is supposed to be the copy cat version of Noodle's and Co., but to be completely honest, it doesn't taste anything like the original dish. But it is so delicious. I also adjusted the recipe a wee bit after I made it the first time.

1 box of whole wheat or whole grain linguine
2 heads of broccoli
3 to 4 cloves of garlic
1 large red onion
1 1/2 cup of sliced mushrooms
6 tbsp of white wine vinegar
1/2 cup of white wine
1 tsp salt
1/2 to 1 tsp ground black pepper
6 tbsp cream 

Grilled chicken breast (sliced) for each person. 
Grated Parmesan cheese (see note below)
 
Cook your linguini noodles. 

Cook your red onion in oil until it softens. Add garlic, broccoli, mushrooms, salt, and pepper. Pour in the vinegar and wine, let simmer for a few minutes. Add the cream.

Serve over noodles, add the grilled chicken breast, top with grated Parmesan cheese.

Don't use the Parmesan cheese that comes in the plastic jar by the pasta sauce. Use the real grated Parmesan cheese that comes in the bags by the other fresh cheese, or  you can grate it yourself. Believe, me this makes a difference!

Rocky Road Brownies

These brownies are so easy and they taste so good!

Ingredients
20 Fun Sized Hershey Bars (about 2 1/4 cups, cut into small pieces)
2-1/2 cups mini marshmallows
1 cup chopped nuts
1 package (13x 9 size) brownie mix

Directions
1. Stir together marshmallows, chocolate bar pieces and nuts; set aside.

2. Prepare brownie mix according to package directions. Bake brownie 2 minutes less than recommended baking time; sprinkle marshmallow mixture over brownie surface. Continue baking 3 minutes or until marshmallows are puffed and lightly browned. Cool completely in pan on wire rack. Using wet knife, cut into squares. Makes about 24 brownies.

I actually got this recipe from the Hershey website. The original recipe calls for Hershey's Miniatures, but I couldn't find them so I used the Fun Size. Also, I found that it took more than 3 minutes of baking time for the marshmallows to slightly brown.

Noodles & Company Copycat Recipe - Penne Rosa

 

We like to try new recipes regularly and the most recent were two from Noodle's & Company. I'll share the other one later (forgot to take a pic). A couple days ago, we tried the copycat version of their Penne Rosa. It was delicious! There are actually a couple recipes out there, for this dish. The company actually puts one out itself, on their website, but I didn't try that one which is completely different than the one that I tried. I did try the one for their Whole Grain Tuscan Linguini and although it was good, it tasted nothing like the original.

This Penne Rosa recipe was so good and it was pretty close to the original dish. I followed the recipe exactly. Also, it's a little spicy because of the red pepper flakes so if spicy isn't your thing, you can lighten up on.

http://www.recipe4living.com/recipes/copycat_noodles_and_co_penne_rosa.htm

Again, I must say this dish was YUMMY!

Roasted Vegetables

I recently got a recipe with roasted chicken, green beans, and potatoes. As good as it looked, I wasn't fond of the idea of canned green beans. I always like fresh, and if I can't get fresh, then frozen. The recipe also included a whole stick of butter. Yikes! That's a lot of butter! So from that dish I was inspired to create this recipe. So simple, and healthy.

Roasted Vegetables
1 pound of fresh green beans, ends trimmed
1/2 pound of sliced carrots (used the pre-cut, bagged)
1 large onion, cut into large chunks
1 large potato, cut into small cubes or slices
Handful of fresh mushrooms
1/2 packet of Zesty Italian salad dressing mix
2 - 3 Tbsp butter, melted
~~~~You can drizzle olive oil on top if you prefer 

The above are my favorites, you can also add zucchini, squash, red peppers, green peppers, asparagus, anything you want!


1. Preheat oven to 350. 

2. Steam or cook green beans and carrots in a tiny bit of water for about 10 minutes, just so soften slightly.

3. While the above is cooking/steaming, spay a 9 x 13 pan with cooking spray. Place the onion, mushrooms, and potatoes inside.

4. Drain the excess water from carrots and green beans, add to the other vegetables. Sprinkle the half packet of dressing mix on the vegetables. Drizzle the butter. 

5. Get your hands nice and messy by mixing it all up. 

6. Cover with foil and bake for 40 minutes at 350, then remove foil, turn oven up to 400 and cook another 15 to 20 minutes. 


If you want to make a whole meal of it, you can throw in a few chicken breasts or other meat. I've made this with chicken also and it very good!

Buckeye Bars - So Easy!

Are you looking for a new recipe for Thanksgiving or Christmas that is as easy as it is delicious? Here is a recipe I found on the Internet a couple years back. It's now one of our family's favorite for the Holidays, or anytime.

Buckeye Bars
1/2 cup (1 stick) butter, softened
3/4 cup creamy peanut butter
22 NILLA Wafers, crushed (I crush mine really well)
2 cups  powdered sugar
1/2 of 8-oz. tub COOL WHIP (Do not thaw.)
3 squares Semi-Sweet Chocolate

Line an 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in cookie crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

Microwave cool whip and chocolate in microwaveable bowl on high for 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.

Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Turkey and pumpkin above can be found in Halloween & Fall Clipart Set at Etsy by clicking HERE.

Pineapple Ange Food Cake

It can not get any easier than this! A co-worker told me about this recipe a couple days ago and since I have family here from out of town, I thought it would be a good time to make it. YUM! Too easy, took about 5 minutes, and so delicious!

Note: You only add the crushed pineapple to the cake mix. No eggs, water, or anything else the box tells you to add.

Images are from my Christmas Kitchen clipart set which can be found at Etsy!

Mimosa Recipe

I actually feel quite silly naming this post "Mimosa Recipe" because it's really not much of a recipe. You simply mix equal amounts of orange juice and champagne (or sparkling wine).

Mimosas have been a family tradition for our Christmas brunch for as far back as I can remember. Even as a youngster my mom would fill a wine glass about an inch high with some Mimosa. I carried on that tradition with my own kids. No they are both in their 20's and they always come over for Christmas brunch and the first thing they do is fill a glass of Mimosa. 

Then my personal tradition is to come home after the family parties and finish what's left!

On a different note: Be sure to check back tomorrow because I'm participating in another Digital Designers Team hop. The theme is BABY! There will be all kinds of fun and cute free goodies. It's a virtual baby shower and you get the presents!

Grandma Ashton's Sugar Cookie Recipe

3/4 cup butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
2 1/2 cups sifted flour
1 tsp baking powder
1 tsp salt

***You can use this recipe in your cookie molds and cookie stamps, but you will need to leave out the baking powder if you do.

Preheat oven to 400 degrees.

Combine dry ingredients and set aside. Cream the butter and sugar, add the eggs and vanilla.  Stir in the dry ingredients.  Chill dough.  

Roll out between 1/8" and 1/4" thickness (your personal preference) on a lightly floured surface.  Cut with cookie cutters and gently lift cookies and place about 1 inch apart on a cookie sheet. You can sprinkle with sugar before baking, or frost later.

Bake 6 to 8 minutes.

Let cool completely then frost.

I have a confession to make...I NEVER chill my dough and my cookies still come out perfect. They sure do taste good too!

Images are from "Christmas Kitchen Clipart" which is available at my Etsy Shop.

Ho Ho Cake - So Delicious!

HAPPY FATHER'S DAY to all the Dads!

For our celebration, I made Ho Ho Cake. If you haven't make it yet, you're going to want to!

HO HO CAKE

BAKE regular chocolate cake mix and let cool. 

You will need a larger baking pan. I used 11x16 inches. You could also use two smaller pans. A 9x13 will be too small.

CREAMY FILLING:
5 tbsp. flour
1 1/4 c. milk
1 c. sugar
1 stick butter
1 c. shortening
In a saucepan, add the milk gradually to the flour and cook over low heat until thickened. Set aside to cool. In the mixer, blend sugar, butter and shortening. Beat well. Add the flour and milk mixture to this and beat 3 to 4 minutes at high speed until light and fluffy. Spread the filling on the cake. Refrigerate immediately. In fact, if you can, put it in the freezer for about 30 minutes. It helps if the filling is firm when you spread the chocolate frosting on it.

TOPPING:
1 stick margarine (melted)
9 Tbsp cocoa
2 1/2 Tbsp hot water
3 tbsp oil
1 egg
1 tsp vanilla
3 cups powdered sugar

Combine.....and beat til smooth.

Spread on top of filling.

Banana Muffins! Yum!!!

Baking sure has changed since Grandma's day! It's even changed since I was a little girl. Today we worry about low-fat, low sugar, low carbs, blah, blah, blah. Back then, they worried about nothing. They didn't know everything they know today. Brian watches sugar, and I watch fat grams. You'll notice the way my muffins look different from his.

Grandma certainly didn't have a Google Nexus to read her recipes on like I do. It's my favorite way to follow a recipe. I just recently found a great recipe program that works with my Android devices. Thanks to a couple of my facebook fans, I found PepperPlate! I can type in my recipes online, or import from various websites, then sync with my tablet and my cellphone! The best part is that I don't have to be online to access any of my recipes. How many times have you been at the grocery store and couldn't remember the ingredients to your favorite beef stew or mint brownies? My grocery store has bad cell service so I can still access my recipes!

Also, see the cute little kitty cat measuring cups at the left? Got those for Christmas this year. They are so much fun to use!

If you want the recipe to my low-fat banana nut chocolate chip muffins, which don't taste low-fat, click HERE.

Images in photo are from "Country Cooking" and "Cookin - What You Need" which are both available in my Etsy Shop.

How You Want It Honey Mustard Dressing

I call this recipe my "How You Want It Honey Mustard Dressing" because you can make it low-fat, high-fat, or non-fat by simply using the mayonnaise of your choice. I always use the Kraft brand but you can use any brand you like. I first came up with this recipe some twenty or so years ago when I was looking for a good tasting fat-free honey mustard dressing. I could never find one that didn't have an aftertaste, or that was even close to delicious.

I've made this all three ways and it's delicious every time.

1/2 cup of mayonnaise (regular, non-fat, or reduced fat)

1/4 cup of Dijon mustard

1/4 cup of honey

1 Tbsp. prepared mustard

1 Tbsp. cider vinegar (actually white will work fine too)

1/8 tsp. paprika (I don't measure, I just shake and taste)

It will be less lumpy if you whisk your Dijon mustard and your honey first. Then whisk in the mayonnaise, followed by the remaining ingredients. Enjoy!

Banana Nut Chocolate Chip Muffins - Low Fat

This is one of my favorite healthy recipes! I've been making these for years. I can probably make them blindfolded!  They are so good and guilt free. They have about 220 calories each and the only fat they contain comes from the small amount of nuts and chocolate chips. But don't leave them out, for such a small amount, they add a lot of flavor! 

They also freeze very well.  As you can see, the recipe is so easy to half, which I do a lot. And if you're going to make them, be sure to eat one fresh from the oven. Yummmmmm! They are great for breakfast, as a snack, or with soup or salad. Enough talk.....

2 small to medium bananas
2 eggs
2 Tbsp water
1/2 cup sugar
1/2 cup brown sugar
2 cups flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. choc mini chips
6 Tbsp. chopped nuts

Preheat oven to 325.  Mash bananas.  Whisk in egg, water, sugars.  In small bowl combine flour, soda & salt.  Add to banana mixture.  Fold in choc & nuts.

Bake 25 - 30 minutes.  Makes 12

Crock Pot Cooking - Tex Mex Chicken

First let me apologize for the photo. It really doesn't look very appetizing but let me tell you, This is one DELICIOUS dish! It's made in the crockpot which is one of my favorite ways to cook. It's really easy to throw together too. And it's low in fat and calories if you use reduced fat cheese.

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 
2 Tbsp. flour 
1 each: green and red pepper, cut into 1-inch-wide strips 
1 cup frozen corn 
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 
1 cup KRAFT Mexican Style Shredded Four Cheese 
 
TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.  

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). 
STIR just before serving. Top with the shredded cheese. 


Serve over rice or a baked potato. 

The Ever So Versatile Egg Sandwich

One of my favorite breakfasts is the egg sandwich. You can even make your egg sandwich any way you want it. My favorite thing about an egg sandwich is how fast they are to make. You can make them even faster by making a couple days worth in advance, place everything on a plate, place it in the fridge, then just layer and microwave in the morning.

You can make it healthy by using whole grain bread or English muffin, Egg Beaters or egg whites, low-fat cheese, and turkey sausage.

You can fatten it up by using white bread or English muffin, regular cheese, real eggs, and high fat juicy sausage or bacon.

My personal favorite is the "happy medium." I use a sourdough English muffin, low-fat cheese and turkey sausage. As for my eggs, I always have to use two because Bubba LOVES eggs so I have to share.

What's your favorite quick and easy, throw together breakfast?

Crockpot Chicken

Thought it was time to share one of my favorite family recipes. We made this one tonight and it's delicious, healthy, and couldn't be easier. And have I ever mentioned how much I love my crockpot?

This recipe will feed a lot, but we like to make a lot of it because we can eat it for a couple of days. As you can see, this recipe is easy enough to cut in half.

Crockpot Chicken
5# boneless, skinless chicken breasts
2 large potatoes, peeled & cut into 3/4" pieces
1 bag of baby carrots
2 cups fresh mushrooms
2 cups frozen mixed veggies
4 cans of 98% fat free cream of celery soup
2 tsps garlic powder
salt and pepper to taste

Cut chicken in half and place at the bottom of crockpot. Place remaining ingredients (except the frozen mixed veggies) on top of the chicken. Give a quick mix but leave the chicken along the bottom. Cover and cook on low for 7 or 8 hours. Throw in the frozen veggies during the last hour.

Puppy Chow

I decided to start sharing more recipes with you. But I'm only going to share our tried and true favorites. I have so many ultra delicious ones that I feel the need to share!

Have you ever had Puppy Chow? It was popular about 20 years ago when I got this recipe from my StepMom (who is an incredible cook & baker) and it seems to be making a comeback because I've been seeing it around a lot lately. This stuff is so good and when you take it to a party, it disappears fast!

PUPPY CHOW

1 cup choc chips
1 stick margarine
1 cup peanut butter
8 cups Crispix cereal
2 cups powdered sugar

Melt first three ingredients together in a saucepan and pour over cereal. Put powdered sugar in a large plastic bag, add Crispix and toss well to coat evenly. Dry on foil and then store in an airtight container.

Pumpkin Butter

This is one of my favorite recipes. You would not believe how good it tastes, and how easy it is to make:

Pumpkin Butter

1 can of pumpkin (15 oz.)

1 cup sugar

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/8 tsp. cloves

3 Tbsp. lemon juice

**In place of the spices, you may substitute about 1 1/2 tsp. of pumpkin pie seasonings.

Microwave Method:

Combine and stir all ingredients together in a microwave safe glass bowl. Cook on high for 7 to 8 minutes stirring every 2 minutes. Let cool.

Stovetop Method:

Combine all ingredients together in a heavy saucepan. Bring to a boil. Boil 5 minutes stirring constantly.

Makes about 2 cups.

This is great served warm!