Yesterday my husband and I decided to rent a movie from Redbox. He wanted to see an action movie – movies which I also wanted to see, but I really wanted to see Dolphin Tales. We agreed on one and he went to pick it up. He came home with Dolphin Tales – a true act of love on his part. It was a great movie – full of sugary sweetness (and lots of cheese to go with it), something I always enjoy. So we thought, “why not watch a sugary sweet movie with a sugary sweet treat?”
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
In a large bowl, mix together all dry ingredients. Next, add all of the wet ingredients. Mix together till combined, but still lumpy. Scoop the batter into a muffin tin which has been sprayed with cooking spray. I got 12 small muffins, but if you pour the batter more generously you will probably get around 8. Bake for 20-25 minutes at 350 or until the edges of the muffins begin to brown.
For the topping, melt butter in a small bowl. Then combine the sugar and cinnamon in another small bowl. Dip the warm muffins in the melted butter and then cover with the cinnamon sugar mixture. If you are only dipping the top, I recommend cutting the topping in half. I dipped the whole muffin, however.
(Note: These are good anytime, but they are especially good just out of the oven.)
After throwing an event where we had sub sandwiches I was left with this HUGE bag of lettuce. My solution for how to use it was: lettuce wraps. And if I do say so myself I think they turned out pretty well. The following recipe was found online. It is supposedly PF Chang style lettuce wraps.
Serving Size: 6 people
7 1/2 tablespoons oil
5 boneless chicken breasts
2 1/2 cups water chestnuts
1 2/3 cups mushrooms
7 1/2 tablespoons chopped green onions
2 1/2 teaspoons minced garlic
10-12 1/2 leaves iceberg lettuce leaves (or sub walmart sub sandwich bag style)
5/8 cups sugar
1 1/4 cup water
5 tablespoons soy sauce
5 tablespoons rice wine vinegar
5 tablespoons ketchup
2 1/2 tablespoons lemon juice
1/3 teaspoon sesame oil
2 1/2 tablespoons hot mustard
2 1/2 – 5 teaspoons garlic and red chile pepper paste
Stir Fry Sauce:
5 tablespoons soy sauce
5 tablespoons brown sugar
1 1/4 teaspoons rice wine vinegar
- mix all the special sauce ingredients together. refrigerate.
- bring oil to a high heat in either a large frying pan or a wok
- saute Chicken breast till fully cooked. this should take about 10 minutes.
- remove chicken from pan to cool. leave oil in pan and keep it hot.
- mince water chestnuts, mushrooms, and chicken to roughly the size of a small pea.
- prepare stir fry sauce in a bowl by adding all stir fry sauce ingredients.
- add another Tbsp oil to pan and saute water chestnuts, mushrooms, onions, garlic, and chicken in the stir fry sauce. about 4 minutes.
- serve over lettuce “cups” and top with special sauce.
Note: Lettuce wraps can be very messy to eat. It might be easier to cut lettuce up and eat like a salad. Use the Special Sauce as your dressing.
so I’ve always thought carmel apples sounds delicious but look ridiculously hard to eat, but I found this recipe and loved it.
granny smith green apples (or whatever kind you want)
carmel candies (melted)
chocolate chips, chocolate syrup, butterscotch chips, sliced pecans, peanut butter chips or whatever toppings you desire!
slice the apple in half. carve the middles a little so the carmel to sit. melt the carmel candies and pour melted carmel in the middle of the apples. top with your desired toppings and enjoy! tip: eat before the carmel hardens.
The thing I love most about crock-pot meals is the delicious smell when I come home from work. These were fantastic and incredibly easy – especially since my wonderful husband helped me make them. We’ve been eating leftovers for days and still love them.
Easy Crock-Pot Sliders
3-4 pounds of beef chuck roast
1 cup of water
1 envelope of dry onion soup mix
1 envelope of dry Italian dressing mix
1 envelope of dry brown gravy mix
1 (8 ounce) bottle of mild picante salsa
12 dinner rolls
1 sweet onion, sliced
Swiss cheese, shredded
Combine water and the three envelopes in a small bowl and whisk together. Pour about 1/4 of the mixture into the bottom of the crock-pot and top with the chuck roast. Pour the rest of the liquid on top and around the roast. Top with salsa, cover and cook for 8 hours on low or 4-5 hours on high.
Slice the dinner rolls in half – we browned ours on top of our George Foreman, but this can also be done by buttering and putting in the oven for a few minutes on a cookie sheet, face down at 400, just until warmed through. Then in a large skillet brown the onions on low heat with 1 Tbs. of butter and 1 Tbs. of canola oil.
Construct the sandwiches and enjoy! My husband especially liked these with horseradish sauce.
I found this recipe on a really cute blog and it is delicious! She has great step-by-step pictures and everything – genius! Here is my version:
1 bag of egg noodles, boiled until soft
1 extra large can of your favorite pasta sauce
3 cups of shredded mozzarella cheese
1-1/2 pounds of ground hamburger or sausage, browned
1/2 package of pepperonis (the BEST part – the more the better)
Preheat the oven to 350 and get ready to layer the ingredients in a 9×13 glass pan. First, spread a thin layer of sauce on the bottom of the pan. Follow this by layering the following: half of the noodles, half of the meat, half of the sauce, rest of the noodles, half of the cheese, rest of the meat, rest of the sauce, rest of the cheese. Top with pepperonis and cover with foil. Bake for 30 minutes. Remove foil and bake for another 15 minutes. When done let cool for 10-15 minutes and then enjoy!