Perfect Butter Pecan Cookies

I must admit that I was not a big fan of butter pecan anything—until I made these cookies. I thought I'd give them a shot and see what happened (figuring I could give them all away if they really didn't turn out well). The first time I made them I HAD to give them away to keep from eating the whole batch. They are ridiculously simple (unless your name is Kristen) and are really quick to make. Let me know what you think.

Butter Pecan Cookies

1 stick butter, softened
8 oz. cream cheese, softened (the lowfat version works fine)
1 butter pecan cake mix

Mix all three ingredients together. The dough will be quite sticky, and that is OK. Place tablespoon sized balls on cookie sheet and smash to make flat (I know—that's really technical!). Cook at 350 degrees F for 10-12 minutes. Enjoy in moderation (if you can). :-)

Cinnamon Rolls with Maple Icing

Since entering pregnancy I have a) been terrible at continuing to blog regularly and b) been craving cinnamon rolls like crazy. I wasn't thrilled with the outcome of previous batches because of both form and taste. I like a cinnamon roll that is gooey and cinnamoney (yes, that's a word) on the inside and oozing with icing on the outside. These cinnamon rolls hit the spot and the maple icing just adds to the "yum" factor. I hope you enjoy these as much as I have...and will continue to.

Cinnamon Rolls with Maple Icing

You need:

• 1 cup milk
• 1 cup water
• 1/4 cup butter
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour
• 1 1/2 tablespoons active dry yeast
• 1/2 cup white sugar
• 2 eggs

For the filling:

• 1/3 cup butter, softened
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup brown sugar

For the icing:

• 2 tablespoons melted butter
• 1 cup powdered sugar
• 1 tablespoon maple flavoring
• enough milk to make desired consistency (not much)

1. Heat milk, water, and butter until warm (butter doesn't need to be completely melted). Add the yeast and let sit for 5 minutes. Combine the flour, sugar, and salt, and add to the milk mixture. Mix well.
   
2. Knead on floured surface for about 10 minutes and add more flour as needed to reduce stickiness. Return to greased bowl and cover. Let rise until doubled (about an hour). Punch down, and divide into 2 parts. On a floured surface, roll each part into a large rectangle. Smear each rectangle with the softened butter. Combine the cinnamon and brown sugar. Sprinkle over the rectangles.
   
3. Roll the dough up into two logs starting at the long side. Cut each log into 12 slices. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 30 minutes).
4. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until golden. Combine the confectioners' sugar, 2 tablespoons melted butter, maple flavoring, and milk. Frosting should be thick. Spread over baked rolls and enjoy. Yum!!

Gotta Love Those Links: May 11th

It's been a while since I've done a links blog, so I thought I'd share some inspiration from around the Internet. Just in case you're wondering where the recipes have gone, they will return. I'm expecting our second little blessing and cooking hasn't exactly been appealing to me. I'm hoping this phase passes quickly, and I can resume experimenting with the many recipes I have on my waiting list. You'll be the first to know when I'm ready. Well, OK, maybe John will know first because he'll actually have to eat it. :-) Anyway, back to the links.

Skip To My Lou has provided a great tutorial for sewing cloth napkins, particularly on finishing the corners. I love the fabric she used in the bottom example!

I really like this key holder How About Orange created. This would be a great catch-all for our house!

I have toyed with the idea of making yogurt at home, but the whole process was kind of intimidating...until I found this. Nourishing Days gives step-by-step directions for making yogurt in the crockpot. It looks so easy, I can't wait to try it!

I think these birthday counting cards are SO cute for kids! It really lets you get creative and personalize it for your little friend. Chez Beeper Bebe even gives you the template to make it easy!

On a non-crafty, non-food note, here is a great article about why it is GOOD for us to nap. It gives suggestions for making the most of your nap. And here is a handy nap alarm clock to make sure you rise when needed. :-) It has pleasant sounds to wake up to, which puts me in a better mood than hearing a rooster crow loudly in my ear.

Well, I hope everyone had a fabulous Mother's Day weekend! Hopefully you were able to spend quality time with your mom or your children. Have a great week!!

Homemade Banana Pudding

I think homemade banana pudding is a staple of southern desserts. It always seems to turn up at one of our family gatherings. My grandmother often makes a regular banana pudding for everyone and then one without bananas for my dad because he doesn't like them. Either way you choose to make this one, the homemade pudding will far surpass the Jell-o variety. It is quick and easy to make and doesn't take many ingredients.

You need:

2 cups milk
1/2 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1tsp. vanilla
1 tbsp. butter
1 box wafer cookies
2 bananas

Heat milk until bubbles form at the edges in a medium saucepan over medium heat. In a small bowl, combine sugar, cornstarch, and salt. Pour into hot milk a little at a time and stir until completely dissolved. Continue to cook and stir constantly until pudding thickens enough to coat the back of the spoon. Do not boil. Remove from heat and stir in vanilla and butter. Layer the bottom of the serving bowl with wafer cookies and then bananas. Pour just enough vanilla pudding on top to cover the layer. Repeat pattern ending with pudding on top. Refrigerate until set and serve.

Chocolate Chip Cheesecake

I have made this cheesecake knock-off a couple of different ways. This one was not my most successful, but you get to see a picture of what it kind of looks like and learn from my mistakes. The directions below take the cake in my opinion (after numerous trials and errors).

You need:

1 graham cracker crust
1 8 oz. package of cream cheese, softened
1 14 oz. can sweetened condensed milk
1 egg
1 tsp. vanilla
1 cup mini milk chocolate chips (NOT regular)
1 tsp. flour

Preheat oven to 350. Beat cheese with mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla and beat well. Toss chips with flour and stir into cheese mixture. Pour into pie crust. Bake 35-40 minutes or until center springs back when lightly touched. Cool and serve.

Note: Your cheesecake will look different than the one in the picture above. I found that when the chocolate chips hardened at the bottom, they were really hard to bite into and made the cheesecake difficult to eat. Make sure you use the mini chocolate chips because they will be easier to eat. Just trust me on this one. :-)

Peanut Butter Banana Bread

This is an excellent recipe for an alternative to banana bread. It combines the classic flavors of peanut butter, banana, and chocolate to create a memorable dessert perfect for any gathering. As you can see from the picture above, there wasn't much left when I actually remembered to take a picture. I hope you and yours enjoy this as much as we did.

You need:

TOPPING
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 tsp. cinnamon

BATTER
1/2 cup butter, softened
1 pkg (8 oz.) cream cheese, softened
1 1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. vanilla
2 1/4 cups flour (I used half all-purpose and half whole wheat)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup semisweet chocolate chips

In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside for topping.

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.

Divide half of the batter between two greased 8x4 inch loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.

Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Modified from (2009, February/March). Peanut Butter Banana Bread. Taste of Home, 42.

Chocolate Pudding

Did you know that you can make chocolate pudding from scratch? OK, call me sheltered, but it was only recently that I learned that all pudding does not come out of a Jell-0 box. I came across a recipe for homemade chocolate pudding that whetted my appetite and my curiosity.

You need:

1/3 cup cornstarch
1/3 cup cocoa powder
2/3 cups sugar or honey
4 cups milk
1 tsp vanilla

Whisk the cornstarch and cocoa powder together in a medium sized pot. Make sure there are no lumps. Add about 1 cup of milk and the sugar. Whisk together until there are no lumps. Stir in the rest of the milk over medium to medium-high heat and stir continuously. (This is the hard part. You might want to switch out with someone else if your hand gets tired.) Heat until the mixture starts to thicken. Simmer for no longer than 1 minute. Remove from heat and add vanilla. You can eat it warm (which is really yummy) or cool to set and eat cold (which is really good, too!).

Question of the Day: March 2nd

So, I'm sitting here thinking about my blog and looking at the statistics over the last month. There are a lot of people coming to my blog to read what I have to say, but very few actually leave comments. I know exactly what that is like. I read quite a few blogs myself and it has to hit me just right before I leave a comment. However, I would LOVE the opportunity to learn a thing or two from my readers and to hear where you're coming from. So, I have a question for you today. I REALLY hope that you will decide to leave a comment and answer the question of the day. I'd love to hear from you.

What is your favorite recipe to make (or eat)? It can be something you cook or bake. You can link to the recipe if you have one handy, but if not, feel free just to leave the name of the recipe. I can't wait to hear what you have to say!

Fabulous Homemade Bread

This recipe for homemade bread is fabulous! It is very easy to make (considering it IS homemade bread), has good texture and flavor and wasn't too crumbly at all. It will leave your house smelling DIVINE! I wonder if anyone makes an air freshener that smells like homemade bread. Well...they do freshly baked cookies! Why not bread? :-) Anyway...

You need:
2 envelopes of dry yeast
2 cups warm water
1/4 c granulated sugar or honey
3 tbsp melted butter
1 tsp salt
9-10 cups of flour (I used half whole wheat and half all-purpose)
1 cup oats

Sprinkle the yeast over the warm water in a bowl. Add the honey, butter, and salt. Let stand until foamy, about 5 minutes. Add oats and then flour, 2 cups at a time, until the dough is only slightly sticky and you can easily work with it. Remove from bowl and knead on a lightly floured surface for about 5 minutes. You may need to keep adding a little flour at a time. Spray the original bowl with nonstick cooking spray and return the dough to the bowl. Allow to rise 45 minutes to an hour or until doubled. Spray two loaf pans with nonstick cooking spray. Punch dough down and knead until smooth. Divide dough in half and form two loaves, tucking seams underneath. Let dough rise until it reaches the tops of the pans. Preheat oven to 400 degrees. Bake until golden brown and hollow sounding when you tap on the bottom, about 35-45 minutes. Cool and serve.

Banana Muffins

This recipe came from Lindsay @Passionate Homemaking, modified a bit (of course). I love it that these muffins are wonderful every time I make them. I actually bought bananas that were on special and froze them just so I'd have them for this recipe (and the occasional smoothie). We eat A LOT of muffins at my house. It is really easy to double the recipe and freeze them for fast breakfasts. Pull a few out, microwave them for about a minute and you have a healthy, filling breakfast for all. Kaelan loves them. But then, she loves all things bready. I'm not sure where she gets that from. *grin*

You need:
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 mashed bananas
3/4 c. brown sugar
1 egg lightly beaten
1/2 c. melted butter

Topping:
2 tbsp. flour
1/8 tsp. cinnamon
1 tbsp. butter
1/4 c. brown sugar

Preheat the oven to 375 and grease 12 muffin cups. Mix flour, baking soda, baking powder, and salt. In another bowl, beat bananas, sugar, eggs, and melted butter. Stir banana mix with flour mix until moistened. Do not over mix! Spoon batter into muffin cups. Mix topping and sprinkle on top. Bake 18-20 minutes. Enjoy!

Apple Barn, Anyone?

Have you ever been to the Apple Barn in Pigeon Forge, TN? If you have, you, no doubt, remember their apple fritters. I went to the Apple Barn for the first time about 7 or 8 years ago and picked up one of their newsletters on the way out. Little did I know that the newsletter in my hand contained gold. OK, not real gold, but a recipe worth its weight in gold. Inside was the recipe for their famous apple fritters. I recently ran across said newsletter and tried it out again. My results were a bit disappointing because of my lack of "frying skills" but I'll share it with the hopes that someone else might have better luck. The taste will not disappoint. Mine tasted fabulous (even if I had to bake them after I fried them because the insides weren't done). Maybe next time I'll try to turn them into a muffin so I can skip the frying step. I'll let you know how it turns out.

You need:
1 cup milk
3 cups cake flour
1 orange, rind and juice
4 tbsp. butter
1/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt
1 egg, beaten
2 tsp. baking powder
1 cup apples, chopped, but not too fine

In a mixing bowl, combine the milk, egg, sugar, and melted butter. Add the orange juice, rind, chopped apples (skins may be left on), and vanilla. Sift together the flour, salt, and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix! Preheat oil in a skillet to 350 degrees. Drop off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool.

Let me know how yours turn out.

Homemade Tortillas

Even though it sounds like a daunting task, making homemade tortillas isn't that hard or time consuming and the results are well worth the effort. You know exactly what is going into what you're eating, and they are WAY cheaper than buying them in the store.

You need:
2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. olive oil
3/4 c. warm water

Combine flour, baking powder, and salt. Add oil and stir. Add water 1 tbsp. at a time until dough can be gathered into a ball. Kneed 15-20 times. Let dough rest 15 min. Divide into 12 equal balls. Roll each ball out from center to make a circle. Cook on ungreased skillet on medium-high heat about 30 seconds on each side or until puffy.

Creamy Turkey Vegetable Soup

Who likes using leftover turkey (or chicken) on sandwiches or even worse...plain?? I made this recipe with leftover turkey from Christmas that was too dry to eat alone. In the soup, it was absolutely delicious and so much better! My family will never suffer from dry turkey again. The recipe is very forgiving. I was able to make several substitutions and still render a wonderful soup. The soup is great with homemade bread or crackers.

You need:
1 large onion, finely chopped OR 1 1/2 tsp. onion powder
2 tbsp. butter
3 cups diced red potatoes (white potatoes work, too)
2 cans (29 ounces total) chicken broth
2 cups cooked cubed turkey breast (chicken would work, too)
2 cups mixed vegetables (I used green beans, corn, and carrots, but feel free to experiment)
1/2 tsp. salt
1/2 tsp. white pepper (I didn't have this, so I used black pepper, and it was fine)
3/4 tsp. sage
1/4 tsp. thyme
2 cups milk

If you are using a real onion, in a large saucepan, saute the onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Stir in the turkey, veggies, salt, pepper, sage, and thyme. Cook 10-12 minutes longer or until veggies are tender. Stir in cream and heat through, but do not boil.

This post is part of the Nourishing Soups and Stews Carnival at The Nourishing Gourmet. Make sure to check out more great recipes!

Amish Baked Oatmeal

I found this recipe on one of my feeds and tried it the next morning (altered just a bit, of course). Love at first taste! Kaelan loves to eat this rolled into little balls (easy for little fingers to grab). To make the morning run a little more smoothly, I usually combine all the ingredients the night before, cover the dish with plastic wrap, and put it in the refrigerator. The next morning, as soon as I get up, I turn the oven on, take the plastic wrap off, and stick it in (nope, I usually don't wait for it to preheat). I take a shower and get ready, and 30 minutes later, a hot breakfast is waiting for my family.

You need:

1/2 c. quick oats
1/2 c. brown sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 tsp. baking powder
2 t. vanilla
whatever you want to add in (canned pumpkin, blueberries, strawberries, raisins, cinnamon—you name it!)


Preheat over to 350. Grease 8x8 pan. Mix all the ingredients together and pour into prepared pan. Bake for 25-30 minutes.

So easy!! Let me know what you think.

Chocolate Cobbler

I found this dessert on the Blissfully Domestic feed and it turned out to be really easy and very yummy with vanilla ice cream. It makes a cakey (is that a word?) topping with chocolate sauce underneath.

You need:

• 1 C self rising Flour OR 1 C all purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt
  
• 3/4 C sugar
• 2 T Cocoa
• 1/2 C Milk
• 1 tsp Vanilla
• 2 T Canola Oil
• 3/4 C Brown Sugar
• 1/4 C Cocoa
• 1 3/4 C hot tap water

First, mix together the flour, sugar and cocoa. Add the milk, vanilla, and oil and mix everything really well. Pour into a greased 8x8 pan. Mix the brown sugar and second dose of cocoa together and sprinkle over the batter. Very slowly pour the hot water over the entire dish. Bake at 350 for 40 to 45 minutes. Enjoy with whipped cream or ice cream.

Blissful Brownies

I had been looking for a "made-from-scratch" recipe that really tasted homemade. I found several that tasted like a box mix and that just wasn't what I was after. This recipe is healthy (for brownies) and has the homemade yummy goodness.

You need:
EITHER 4 squares of unsweetened baking chocolate OR 3/4 c. cocoa and 1/4 c. oil
1/3 c. canola oil
1/3 c. unsweetened applesauce
1 tsp. vanilla
2 c. sugar
4 eggs OR 8 egg whites
1 c. flour (I used whole wheat)
1/2 c. pecans (optional)

Preheat the oven to 350. Line a 13x9 pan with foil, with the ends of the foil extending over the short sides of the pan and grease.

Microwave the chocolate on high for 1 min. and stir until smooth OR stir together the cocoa and oil until smooth. Add oil, applesauce, and vanilla. Mix well. Stir in sugar. Add eggs OR egg whites. Stir until well blended. Add flour and pecans. Mix well. Spread batter into prepared pan.

Bake 25 minutes or until brownies pull away from sides of pan. Cool completely. Lift brownies from pan using foil handles. Cut into 24 brownies (ideally).

Thanks Kraft!! I modified their recipe a bit. (Food & Family, Winter 2007, pg. 53)

Layered Pumpkin Bread

A while ago I found a recipe for layered pumpkin muffins. I made them, and while they were really yummy, they were really fussy. I think foods are fussy if they take a lot of ingredients or a lot of work. So, I searched around and found this recipe to make instead. I love that it is healthy and easy to make. My family loves it, so it is a winner for breakfast or snack at our house.

You need:

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar
1/2 c firmly packed brown sugar
2 eggs
1/2 c fat free milk (or whatever your family uses)
1/4 cup oil
2 cups flour (I use 1 c. white and 1 c. wheat)
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice OR cinnamon
1/4 tsp. salt
1 80z. pkg. cream cheese (I use the low fat version)
1 tsp. vanilla

First, preheat the oven to 350. Grease a loaf pan and set aside. Mix the pumpkin, 1 c. sugar, brown sugar, eggs, milk, and oil in a large bowl. Add flour, baking powder, spices, and salt. Stir until just moistened. Set aside. Beat cream cheese, vanilla, and remaining sugar until well blended.

Spoon half the pumpkin batter into the pan, followed by the cream cheese mixture and then the other half of the pumpkin batter. Bake about 1 hour or until a toothpick comes out clean. Cool in pan for about 10 minutes before you take it out.

Let me know what you think if you make it.

Making Laundry Detergent

I thought I would try again to make my own laundry detergent. My first attempt produced some cloudy sludge that I used, but was not thrilled with. This attempt was better and so far I'm pleased with the results. It was super-easy and not nearly as messy as the first version. This is the recipe I would recommend.
What you need:
1 bar of soap grated into small pieces
1 cup of baking soda
1 cup of Borax

Combine above ingredients. Use 1 tablespoon per load of laundry. Ta-da. You're done.

I used Dove the first time and the smell wasn't quite as strong as I was hoping for. This time I chose Irish Springs, and I LOVE the fresh smell that greets me when I open the container (even though I don't like the smell for my showers). I grated the bar into small pieces and then put it into our blender to make the pieces microscopic. When this is done, mix with 1 cup of Borax (I found this in the laundry aisle at Wal-mart) and 1 cup of baking soda. Yes, I know that some sites suggest washing soda, but a) I couldn't find any at any of the stores I tried, and b) I read that it can be quite caustic and so I opted to go for the safest, most environmentally friendly route.

Zesty Italian Chicken

This is a yummy dish I borrowed from the Kraft Food and Family magazine I get in the mail. If you cook, you MUST sign up for this free magazine. It is wonderful!

OK, here are the ingredients you need:
1 lb. boneless skinless chicken breasts, cut into 1 in. pieces
1/2 cup Italian dressing (we use the low fat kind)
2 cups broccoli (fresh or frozen)
8 oz. cooked pasta, drained
1/2 cup Parmesan cheese

Optionals:
1/2 cup thinly sliced onions
1 1/2 cups chopped red peppers
1 Tbsp. chopped fresh parsley

We aren't big fans of onions and peppers, so I leave those out, and I never keep parsley on hand, so I just didn't use it. I used frozen carrots instead.

Directions:First, go ahead and start heating the water so you can cook your pasta. Cut your chicken into small pieces. Put it in a skillet (I used a wok so I'd have lots of room) with 1/4 cup of the dressing and cook until the chicken isn't pink. I'm a real fanatic about cooking chicken, so mine was REALLY done. Add your vegetables of choice and cook until they are tender.

Toss the results with the dressing and your cooked pasta and sprinkle with cheese, and you've got a tasty, healthy meal. Enjoy!!