Favorite Things Friday - 6

In honor of Pi Day, I'm sharing a round-up of my favorite pie finds from this week.  It's 6PM my time so better late than never, I guess!  

I'd actually never heard of Strawberry Rhubarb pie until a few years ago.  I'd say maybe it's just not something that's popular in the South, except I see the ingredients displayed together, in the produce section of the store, during strawberry season.  Maybe it just wasn't something my family was into.  Anyway, it's something I've been wanting to try for awhile, but the strawberries and rhubarb are still a little pricey right now, plus it's not strawberry season here right now.  The strawberries in the stores are from FL.  I'll be able to get them from the Farmer's Market soon, so look for a post on this pie soon!

Classic Strawberry Rhubarb Pie

Blackberry pie is my absolute favorite pie, yet I've never had it homemade. I've never even made a pie with a lattice crust.  This needs to change, and soon!

Blackberry Pie

This one's been making the rounds on Facebook lately.  Millionaire Pie.  I've never had it, but I'm a sucker for cream pies, and this one looks good enough for me to want the whole thing for myself!

 Millionaire Pie

Confession...  I never liked pecan pie until a couple of years ago.  I guess I had a texture issue with it as a kid, and just got it in my head that I didn't like it.  Um, yeah....

Pecan Pie

This is the first and only pie I've ever made from scratch.  I love this pie!  I try to make one each year either on July 4th or Thanksgiving.  It's wonderful with a scoop of vanilla bean ice cream!

Double-Crusted Apple Pie

I take that back.  I've also made a Buttermilk Pie from scratch.  A few years ago, I was reading a novel that was set in Pioneer days.  The main character kept mentioning buttermilk pies.  I was intrigued, and gave the buttermilk pie a shot.  It was a nice custard pie, that had a good flavor that wasn't overly sweet.   I'm not a huge custard fan so that was my one an only buttermilk pie. 

Buttermilk Pie

I saw this S'mores Pie the other day, and went right out to get what I needed to make it.  I've been slammed with appointments this week so I still haven't gotten a chance to make it.  Hopefully tomorrow will be the day. Doesn't it look amazing???

S'mores Pie

This photo was just too pretty not to include in the roundup.  Those berries just pop!  

Silken Chocolate Raspberry Tart

This pie looks scrumptious!  Right???  My husband is a huge eggnog fan.  He's also crazy about gingersnaps so I have a feeling this pie would be a huge hit around here.

Skinny Eggnog Pie with Gingersnap Crust

What's for Lunch

Just popping in as I eat my lunch, to share the recipe with you.

I stumbled across the recipe several years ago and even though I'd never eaten chickpeas, except for hummus, I tried it.  I've been making it ever since.  It's a great Spring/Summer type recipe.  Perfect for a light lunch, a picnic or a BBQ.

From Molly over at Orangette, I bring you,

Chickpea Salad with Lemon and Parmesan

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt & cracked pepper
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

I usually double this recipe and if I have it on hand, I'll add a handful of chopped cilantro.
 
This time of year, I LOVE cold meals like pasta and bean salads.  Anyone got any good recipes that I can add to my collection???

Linking to:

Sugar & Spice @ seven-thirty-three
Whatever Goes Weds @ Someday Crafts 
Recipe Link-up @ Remodelaholic  

Slow Cooker Bourbon & Brown Sugar Pork Chops

Last week, I bought the Feb issue of Southern Living so that I could read the feature on Barb Blair from Knack.  For those of you who don't know who Barb is or what she does, you NEED to head on over to Knack to take a peek.  Checking out her Etsy shop wouldn't hurt either.  Oh, and she writes an awesome column for Design Sponge on refinishing furniture called Before & After Basics.Tons of advice and tips over there, guys.  I've been reading up since I'm about to venture into furniture.

Barb lives in my city and I got the chance to meet her in her studio right after Thanksgiving.  She is the sister-in-law of one of my favorite bloggers, who I've mentioned here before, Sara, from Sara's Art House.  I found out right before Thanksgiving and Sara mentioned they would be coming here for Thanksgiving and so we made plans to meet up.


Anyway, this post DOES have something to do with pork chops.  


While flipping through the magazine, I ran across a recipe for Bourbon & Brown Sugar Pork Tenderloin

 image courtesy of Southern Living

I decided right away to try it out, but wanted to use chops instead of tenderloin AND, I wanted to use the slow cooker.  I used the exact marinade recipe, which is as follows:

• 1/4  cup  firmly packed dark brown sugar ( I used light brown)
• 1/4  cup  minced green onions
• 1/4  cup  bourbon
• 1/4  cup  soy sauce
• 1/4  cup  Dijon mustard
• 1/2  teaspoon  freshly ground pepper

I mixed all of this and then put the marinade and 2lbs of boneless pork chops into a freezer bag and then in the fridge.  The recipe says to marinate for 8 - 18 hours.  I ended up close to 35 hours.

When I was ready to cook, I just dumped everything from the bag into the pot and set it on high for 4 hours.  What came out was fork tender and AWESOME! 

Foodie Friday No. 8 - Mexican

 When do we eat???

Welcome to the 8th Foodie Friday!

What is Foodie Friday? Well, it's a bit like a modern day recipe swap. We'll meet here each Friday to link up our recipes. Most weeks we'll have a theme, but sometimes, we'll do an all-out potluck. I'm open to suggestions as to what the next week's theme should be so feel free to leave those in the comments.

In honor of this week's feature recipe, I'm making this week a Mexican theme.  You can really link up any kind of Hispanic recipe.  It doesn't have to be Mexican.

This week's feature recipe comes to us from Becky @ Mrs. Bettie Rocker.  She actually submitted this recipe weeks ago and I finally made it last week.  I'll most likely be making it again this week because IT. WAS. THA. BOMB!

You can either make it as a chicken dish or as a vegetarian dish.  I went the veggie route on this one.  

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CHICKEN ENCHILADAS, VEGGIE & SLOW COOKER VERSIONS

(When she linked them up, she called then Loca 'Ladas.)  Love that!

Becky sez:  "These are crazy good and crazy filling! I'm adding a couple of variations at the end for my Veggiesaurus friends and people who don't have all day to spend in the kitchen. These are pretty time consuming but totally worth it!"

(His & Hers Enchiladas ready for the oven.
Chicken on the Left, Veggie on the right)

Ingredients:

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided (I buy the blocks and shred it myself. I swear it tastes better!)
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives (optional)

Directions:

1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

2.Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

(Chicken. I took this after it chilled so it would set up for the photo.)

 

Variations:
For Vegetarians (Ovo-Lactos): Just sub the Cream of Chicken Soup for Creamed Corn, and instead of chicken, sub in Rice and Black Beans. Rinse and drain the beans, and cook them on low-low, and follow the directions for seasoning and simmering the chicken. Once they are finished, toss in about 2 cups of cooked rice, mix and fill enchiladas as you would with chicken.

(Veggie)

For the Slow Cooker: Put the chicken in a slow cooker with the taco seasoning, garlic powder, onion powder, chili powder, chopped onion and add just a little water in the morning on low. The chicken is easily shredded by late afternoon. Shred the chicken, place back in the crock pot and add half the green onions and the lime juice. Cover and simmer 15-20 minutes. Prepare soup and sour cream mixture on stove, and add to crock and stir well, cover and simmer another 20 minutes. Then just assemble the enchiladas and bake.

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I actually took my own photos this time so here ya go:

Alright, let's link up!

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***  I'll be looking for a new linky tool for next week since I want the thumbnails to actually be visible in my post.  BOOOOO!

Pizza for Breakfast??? - Breakfast Pizza

I think that should be the name of this recipe.  The Pizza for Breakfast???  Breakfast Pizza.  Back when I was working in the corporate world, I'd eat almost anything for breakfast.  Mostly Lean Cuisine entrees.  Especially Lean Cuisine pizzas.  People ALWAYS teased me about eating dinner for breakfast.  The thing is, I don't like to eat the same oatmeal, cereal, poptart or bagel every day.  How boring is that?  Why can't your breakfast be good?  Who says breakfast has to consist of breakfast foods, and if should, why does it have to be cold, plain and boring??

I've wanted to try making one of these for years and for whatever reason, I just never did...  until today.  Introducing the Pizza for Breakfast???  Breakfast Pizza.  

Here's what I did for this one.  Oh, and if this doesn't tell you that we fell off of the Whole Food's eating wagon then I don't know what will.

Ingredients:

*  If you buy one package of all these things, you'll have enough for two pizzas.

• One 12" pre-made pizza crust.  I used Mama Mary's
• One package of country gravy mix, prepared as directed.  I used Pioneer Brand.
• 4 eggs, scrambled hard/dry
• 4 slices of turkey bacon,  cooked and torn into pieces
• 4 links of turkey sausage, cooked and torn into pieces
• 1 cup of shredded cheddar cheese (sharp)

Directions:

1. Preheat oven to 350 degrees
2. Spread gravy over crust.  I don't have an exact measurement for this, but just think of it as you do pizza sauce.  If you like a lot of pizza sauce, use a lot of gravy.  If you don't like a lot of sauce, just use a little.    Just remember that pizza sauce is more bold than this stuff and you want to be able to taste it (the gravy).  You also don't want to drown the pizza in gravy.  You want to still be able to eat this by hand.
3. Spread the eggs over the top of the pizza.
4. Spread the bacon pieces over the top of the pizza.
5. Spread the sausage bits over the top of the pizza.
6. Spread cheese over the whole thing.
7. Bake in the oven for about 20 minutes or until the cheese has melted.

Obviously the possibilities for these are endless.  Basically, any kind of omelet you could make, could be a pizza.  Now can't you just imagine of of these with some rosemary potatoes, sauteed mushrooms and onions?  Maybe a little goat cheese here and there?  Mmmm.  The best thing about being able to make two is that you can make one for the kids and the other one for mom and dad.  

Linking to:

Sunday Showcase Party @ Under the Table and Dreaming 
Sundae Scoop @ i heart naptime
Just Something I Whipped Up @ The Girl Creative 
Motivate Me Monday @ Keeping it Simple  

Ahhh... Soup

Here is South Carolina, Mother Nature has just begun giving a taste of Fall.  The mornings and evenings have been wonderfully cool and the days just mildly warm.  Well, that is until today.  Today, it was back in the 90's again.   Mother Nature... what a tease!

Like many of you, one of my favorite things to make for dinner in the Fall and Winter is soup.  What's not to like?  It warms you up, fills you up and it's easy to make.  I especially like how you can throw just about any lingering veggie you have in a pot with some broth or even water and you have a complete meal.

Last winter, I purchased a book that I'd read  about over at Angry Chicken, called Love Soup by Anna Thomas.

The recipes in the book are all vegetarian, with some being vegan, but just like any recipe, they can be adapted.  There are some odd sounding soups in this book like Puree of Carrot and Yam with Citrus and Spices, but there are many more soups that make my mouth drool just by reading the name.  Like Spicy Black Bean Soup With Sweet Peppers and Creamy Potato and Roasted Garlic Soup.  I've made several soups from this book and one thing I like about it is that the recipes have given me the opportunity to try veggies that I've never tried before.  Like chard and fennel.

And the recipes don't stop at soup.  There are dips and spreads like Sprouted Garbanzo Hummus, Parsley and Walnut Pesto, sandwiches like the Grilled Goat Cheese Sandwich, salads such as Cucumber, Rice and Fresh Herb Salad.  There are also several bread recipes and dessert recipes. 

Tonight, I made the Old Fashioned Cream of Mushroom Soup and it was so smooth and velvety and mushroomy.  I actually modified the recipe a little because I had some carrots that I needed to use up and I didn't have any sherry, which the recipe called for.    Here is my version.

Old Fashioned Cream of Mushroom Soup

Adapted from Love Soup.

1- 8oz package of white mushrooms

1 - 8 oz package of baby bella mushrooms

1 large white onion

4 cloves of garlic

2 celery stalks

2 carrots

3 TBS olive oil

7 cups veggie broth (I used chicken)

3 TBS Arborio rice

2 TBS crushed rosemary

1/2 tsp smoked paparika

1 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1/4 to 1/2 cup of heavy whipping cream

Chop the celery & carrots and add to a soup pot with the broth and one clove of chopped garlic.  Also, add the rice.  Simmer over medium heat.

While soup base is simmering, heat half of the oil in a skillet.  While oil is heating, chop the onion.  When pan is hot, add onion and saute until they are soft.  Add to soup base.

In another skillet, add the remaining oil and once hot, add the three remaining cloves of garlic.  While garlic is sauteing, slice mushrooms (removing stems) and then add them to the garlic.  Stir in the salt, pepper, rosemary, thyme & paprika.  Cook over medium heat until mushrooms release their juices.  Then stir into soup base.

Continue to simmer the soup over medium heat, covered, for about 20 minutes or until rice, carrots and celery are soft.

Puree soup with an immersion blender or regular blender.  Once pureed, stir in the cream and add more salt and pepper if needed.

Now, if you're still here, I've got the 411 on this week's Foodie Friday.  No theme this week because it's a Potluck!  Link up any recipe you have.  The more, the merrier!

* Some info on the Foodie Friday link party:

I love food and I love finding new recipes and so I thought having a recipe link party would be a fun way to have a sort of modern day recipe swap.  I've decided to host this party on Fridays and call it Foodie Friday. 

Linking to these fantastic link parties.

Appetizer Recipe Swap & Foodie Friday Link Party Introduction

I've been toying with the idea of starting a food related linky party for awhile.  I love food and I love finding new recipes and so I thought having a recipe link party would be a fun way to have a sort of modern day recipe swap.  I've decided to host this party on Fridays and call it Foodie Friday.  I'm still working out the details, but I think I'd like to have a theme each week. Like main meals one week, casseroles on another, cookies on another.  You get the idea.

Last week, I posted and asked for some appetizer ideas for a party we were having over the weekend.  I made a few of the ones submitted and I wanted to share those with you guys and link back to the peeps who submitted them.  I think I'd like to try this same thing for the weekly link party.

I'd planned on taking photos of the finished products, but I was so busy getting everything together that I forgot.  Boo to me!! 

Anyway, here are some of the apps I made for our party.

The first one was actually something I found through a link party.  It comes from Ashley over at Cute as a Fox Creations.  It's a Peanut Butter "Cheese Ball"

This was super easy to make and it was sooo good!  I did the creamy PB and used light brown sugar instead of dark.  I ended up using a mixed back of chocolate chip and peanut butter chip morsels because I couldn't find the swirled ones.  I'm sure it doesn't make a difference.  Ashley served hers with green apple slices and with graham cracker sticks.  I only served with graham crackers so I don't know how the apples taste with it.  Since I don't have a photo, I'm using Ashley's.

Here's the recipe:

Preparation Time: 15 minutes.

Freezing Time: 3 hours, 30 minutes1 package (8 ounces)cream cheese, at room temperature

1 cup powdered sugar

¾ cup creamy or chunky peanut butter (not all-natural)

3 tablespoons packed dark brown sugar

1 ½ cups (9 ounces)NESTLÉ® TOLLHOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels

Graham cracker sticks and/or apple slices

Directions

BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape).

FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball).

PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

Next up, was an awesome Buffalo Chicken Dip that was submitted by Kristi at Life Is Just a Bowl of Cherries

I ended up practically mincing my chicken and now that I look at Kristi's photo again, I see that hers looks more like chunks.  Anyway, I really liked this dip.  I used a generic buffalo wing sauce instead of Frank's. I've never had Frank's so I don't know what it tastes like.  I love buffalo sauce so that's why I used it.  The blue cheese is definitley the dominate taste in this and I'd say if you prefer the taste of wing sauce more than blue cheese, I'd probably sub more of the wing sauce for less of the blue cheese dressing.  Because my crock was being reserved for something else, I made this in a pot on the stove.  I don't know if that had anything to do with this, but the dip seemed really runny once everything melted together.  I will say that it really thickened up, once I took it off the burner and set it out.  I served with Frito's Scoops.  All in all, I'd say this is a keeper!

Here's Kristi's photo:

Here's the recipe:

1 (8 oz) package cream cheese

1/2 c. blue cheese dressing

1/2 c. Frank's Red Hot Sauce

1/2 c. blue cheese

2 chicken breasts (cooked and chopped into small pieces)

I made this by putting all of the ingredients into my Little Dipper Crockpot. I just stirred it occasionally while it was heating up. I served it with Fritos and celery sticks.

The third one I tried was submitted by one of my fave blog buddies, Mandi, over at Tidbits From the Tremaynes.  

This was the bomb and really easy to make.  She called it "Mandi's Balls" and then "Mandi's CHEESEballs".  That Mandi is a hoot I tell ya!

Here's the recipe:

2 pkgs. cream cheese
1 stick of butter or margarine
2 Tbls. lemon juice
1. Tbls. Worcestershire sauce
1. tsp. garlic powder
1 tsp. onion salt
1-2 cups shredded cheddar cheese

Mix together, form ball, roll in your favorite nuts.  Delish!
** Mandi said that this makes a huge ball so I cut the recipe in half.  It was plenty.


The 1st Foodie Friday will begin on Friday, August 27th.  This Friday, the 20th, I'll be launching my 2nd giveaway.  Check back on Friday for the deets!

Got Appetizers???

We're having a party this Sat and I'm looking for some good app recipes.  Sweet or Salty... anything goes.  If you have any recipes that you've tried or that you've bookmarked to try, would you mind sharing them with me in the comments?  If I get some suggestions and I use them, I'll feature them next week after the party and do mini reviews on them and will also link back to your blog.

Also, I know that a lot of us do blog posts on recipes.  I'm trying to get some feedback as to what you think of me doing a recipe link party.  I'm always looking for new recipes and I usually only try ones that people have tried and liked.  I'd kind of like to do a recipe swap on here and maybe do a certain category each week.

Hope everyone had a great weekend!

Best Cinnamon Rolls

I'll admit that this is the only recipe for Cinnamon Rolls that I've tried.  It's likely to be the last.  The original recipe was good, but I tweaked it a little the next few times I made it, and it's pretty close to perfect.

Adapted from this recipe at Allrecipes

24 Servings (this is pretty close..  I get around 20) 

WHAT YOU NEED 
For the Rolls:
2 packages active dry yeast
1/2 cup warm water
1 1/2 cups warm milk
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour

For the Filling:
¼ cup butter, softened
3/4 cups sugar
4 to 5 tsp cinnamon
½ cup raisins
½ cup chopped pecans

For the icing:
2 cups confectioners’ sugar
2 TBS milk
½ block cream cheese, softened
1 tsp vanilla extract

DIRECTIONS:
1.    In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, butter, sugar, salt, eggs and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
2.    Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3.    Punch dough down; divide in half. Turn onto a lightly floured surface; roll out each half into a    12-in. x 8-in. rectangle. Spread with butter. Combine remaining filling ingredients; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a cookie sheet (I use 2 sheets).  Cover and let rise until doubled, about 30 minutes.
4.    Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool in pan on a wire rack.
5.    Mix icing ingredients with a mixer until smooth; spread over warm rolls.


** Edited to add that the orig recipe calls for 2TBS of milk for the icing, if you use cream cheese, you'll have to add a little more.

The Whole Enchilada

This is like a Mexican Lasagna or you could call it an Enchilada Casserole.  It's a vegetarian dish, but it can easily made into a meat dish.  More on that in a bit.

Ingredients:

corn tortillas

15 oz can of organic black beans, drained & rinsed

15 oz can of organic pinto beans, drained & rinsed

15 oz can of organic corn, drained and rinsed

15 oz can of organic diced tomatoes 

10 oz can of enchilada sauce (I used La Victoria brand)

about 1/2 cup of Salsa Verde (green salsa)

1 cup uncooked brown rice

1.5 to 2 cups cheddar cheese

1/8 cup dried minced onion

cumin to taste

salt to taste

chili powder to taste

sliced black olives

green onion (for garnish)

Directions:

Cook the rice

While the rice is cooking, combine, black beans, pintos, corn, tomatoes, salsa, enchilada sauce, cumin, chili power, onions & salt.  Once rice has cooked, mix it in.  Spray a casserole dish with cooking spray and layer the bottom with the corn tortillas (I tear mine into pieces).   Add a layer of the bean mixture and top with cheese.  Then add another layer of tortillas, another layer of the bean mixture and another layer of cheese.  Top with black olives.  Bake in a 350 degree oven for about 45 minutes or until top is bubbly.

Variations

• We use organic canned goods because that's what we do.  You obviously don't have to.
• This can be made with shredded chicken.  Just omit the rice.
• You can use Rotel in place of the diced tomatoes and green salsa.
• You can use salsa in place of the diced tomatoes and green salsa.
• It's good with a little sour cream mixed in.  I just didn't have any.
• You can add chopped onion.  My kid doesn't like onions so I have to sneak the dried ones in.
• You can add sliced green onion to the top with the olives, but I recommend adding them after baking.

Linking to:

Show and Tell @ Blue Cricket Design

Oh My!!

This stuff is so good that I don't have any pictures of it broken up into pieces the way it is supposed to be served. I adapted the recipe from this one.


Cashew Caramel Crunch

graham crackers (enough to line baking sheet)
1 cup salted butter; chunked
1 cup packed light brown sugar
1/2 tsp vanilla extract
1 c salted cashews

-Preheat the oven to 375F.
-Grease baking sheet and line with crackers.
-Melt the butter and brown sugar together over medium heat. Stir frequently until the mixture begins to boil.  Boil for 3 minutes, stirring constantly. Before removing from heat, stir in cashews. 
-Remove from heat and stir in vanilla. Pour mixture over crackers and spread evenly with a silicone spatula.
- Put the baking sheet in the oven, reduce heat to 350F and bake for 15 minutes, watching carefully that the caramel does not burn.
-Remove from oven.  Let cool completely and then break into pieces, storing in an airtight container.


Awesome!  

Linking to:
Show and Tell @ Blue Cricket Design

Food Stuff

Last month, my husband, Charles, and I watched the film "Food Inc". This was a very eye-opening film for us. It has changed the way we eat in this house. Since watching it, we've modified our diet. We are no longer eating meat (hubby still eats seafood) and we are eating as few processed foods as possible. I'd always been a little finicky about eating meat, but give me something fast and cheap from a box, and I was all over it. Nevermind that I couldn't pronounce half of the words in the ingredients list, it was cheap! And frozen foods... wooowee. Every time I came home from the store, my husband had to rearrange the freezer so that we could cram the new "entrees" in. You see, I was working 40 hours a week and going to school and I didn't want to spend my weekends cooking food for the week. Boxed food was all I had time to prepare. We also ate out at least two to three times a week. Now that I'm not working, I have time to sit down and go through recipes and prepare them. I make as much as I can from scratch. I'm still using some canned veggies, but I'm also buying a lot more fresh veggies too. A few weeks ago, we decided to switch to organic. Now I shop at Whole Foods instead of the local bonus-card savings grocery store. My grocery bill has gone up by $15-$20 a week. I'm kind of on the fence about this. While I do want to prepare healthy and nutritious meals for my family, I also want to save money. I'm thinking about shopping at the local store and buying the ingredients I can't find there, at Whole Foods. My husband says that since we aren't going out to eat like we used to (we've only been going out twice a month now), that we can afford the larger grocery bill. I don't know.. I'll have to think on this one some more.