Pineapple Casserole

Easy Recipe for the kids to help with and super yummy!  This is one of my favs~ especially with ham, or on Easter and around the Holidays, or even a random Thursday if we are feeling real saucy.  It's my husbands fav, recipe was passed down from my mother in law and I sure appreciate that since the way to a man's heart is through his stomach right? (:

Ingredients:

1 can semi-drained crushed pineapple

1 stick of butter (melted)

1 cup sugar

8-10 slices of bread diced

Combine first 3 ingredients and mix well.  Dice 8-10 slices of bread and add to mixture.  Make at 345 for 30-40 minutes or until lightly golden on top  

linking here: {serinitynow, I Heart naptime }

Baked French Toast

Best EVER baked french toast. This is a passed down family recipe so you know it's crazy good!

Ingredients:
1 French bread cut in thick slices
5 or 6 large eggs
1 c milk
1 c half and half
1 tsp vanilla
¼ tsp cinnamon
¼ c butter or margarine melted
½ c brown sugar
½ c walnuts ( optional)



1) Butter a 9x13 baking pan then arrange bread to fill pan completely.

2) In bowl mix eggs, milk, cream, cinnamon and vanilla.



3) Mix well and pour over bread


 *For best results cover and refrigerate overnight.
 4) Preheat oven 350
5) In small bowl combine melted butter, nuts and sugar

6) Spread over bread evenly

7) Bake 45 minutes until it is puffed and golden. Enjoy!

THIS TURNS OUT BEST IF YOU LET SET OVERNIGHT AND POP IN THE OVEN IN
THE MORNING. PERFECT FOR A CHRISTMAS MORNING DISH!!

Enjoy (:

linking here { someday crafts & HOH}

Chocolate Chip S'more Cups

Sooo… this recipe was born from the merging of two recipes-- a recipe in my head and the other from a blog that I avidly stalk Dear Lillie.  So here it is!

Cup Ingredients:

Choc. Chip cookie dough roll

Hershey bar chunks, about 24 to garnish

Marshmallow Filling:

1 7 oz jar marshmallow crème

½ stick butter

2 cups powdered sugar

1-2 tsp milk

So I started with a chocolate chip cookie dough roll (you can totally make them from scratch or from a box, but I'm a fake and bake kinda girl so this worked best for me!).  I greased my mini cupcake tray and then cut/divided the dough to fit into about 24 mini cupcake cups.  I pressed the cookie dough to form a sort of cup that would later hold the s'more filling.  Once I had them pressed nice and evenly I popped them in the oven for 9-11 minutes or whatever your package calls for.

While the cookies are cooking you want to mix the first 3 ingredients of the marshmallow filling recipe.  Add the milk as needed little by little until you get a consistency you like.

When cookies are cooked to your liking remove from oven and cool for just a minute.  You want them to cool just  a little so that they don't crumble when you remove from the tin, but not too long enough because they can stick to the sides of pan.  Once removed from the tray place on cooling rack.

Fill the cookie cups with the marshmallow filling.  Then garnish with a little Hershey's bar chunk.    Eat warm or put in the fridge to serve cold – both great options!

Enjoy!! 

 Linking here "My entry at Sew Chatty's Made With Love Link Up is sponsored by Appliances Online!"  & here Making the World Cuter Monday

White Chocolate Chip Coconut Macaroon bars

I recently had a Tastefully Simple box of Crazy For Coconut Macaroon Bar Mix and I made it the other day when we had company over and it was so good --  as in like gone that night good and I wanted to make it again right away good. So I decided to scour the internet for what I thought would be a similar recipe since i didn't have another box on hand.  This is what I came up with and it's pretty close and very yummy.  The very sweet and goey kind of yummy!

Ingredients

• 1 (18.25 ounce) package vanilla cake mix
• 1/2 cup butter, softened
• 1 egg
• 1 1/4 cups flaked coconut
• 1 cup chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 egg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In large bowl, mix together the cake mix, butter and 1 egg, chocolate chips and coconut. Mixture will be crumbly. Press into the prepared pan.
3. In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Spread the mixture evenly over the prepared crust. 
4. Let sit for 10-15 minutes for the liquid mixture to absorb some. 
5. Bake  for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.  Enjoy while still warm with a cold glass of milk!

{Recipe adapted from here}  linking here Tatertots & Jello and here Making the World Cuter Monday

Parmesan Encrusted Bruschetta Chicken

Parmesan Encrusted Bruschetta Chicken
{The fresh flavors of Bruschetta topped perfectly on moist chicken}

I adapted this recipe right off the back of the Hellman's Olive Oil
Mayo Jar and it is amazing!



Ingredients:
1/2 cup Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
2 medium tomatoes, chopped
1/4 cup chopped sweet onion
1/4 cup Italian Dressing
1 Tbsp. chopped fresh basil leaves or 1 tsp. dried basil leaves, crushed

Directions:
Preheat oven to 425°.
Combine Hellmann's® Mayonnaise with cheese and spinach in medium bowl.

Arrange chicken on a lightly greased baking sheet. Evenly top with mayonnaise mixture.

Then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked and lightly browned on top.

Meanwhile, combine chopped sweet onion, Italian Dressing fresh basil leaves or 1 tsp. dried basil leaves, crushed
 
To serve,evenly top chicken with bruschetta mixture.


Recipe adapted from{here} .  Only thing different between mine and the original recipe is I added
the spinach and used a sweet onion instead of a red onion.

This is a great recipe to freeze and bake later :)

enjoy (:

Berry Sorbet

Berry Sorbet

• 1 pound frozen berries (I used blackberries)
• 1/2 cup yogurt
• 1/4 cup sugar, more or less

Put all items into a food processor. Process until pureed and creamy, making sure to scrape down the sides of the bowl as needed. Add water as needed. Serve immediately or freeze for later {if serving later allow 10 minutes for sorbet to soften a bit}

linking here Tatertots & Jello

2 Good 2 B True?! PB Fudge

I am the QUEEN of semi homemade, I live in a negative time zone and
love to over commit myself... so this is perfect for me :)
1 tub (1 lb) Vanilla Frosting
1 jar (16.30z) Creamy Peanut Butter
Lightly grease a 9′x9′ or 8′x8′ pan with butter and set aside.
Microwave Vanilla Frosting and Peanut Butter individually for 1
minute. Combine in large bowl and stir until smooth. Spoon into pan
and refrigerate until firm.
Warning: you may eat they whole thing.... And promise no one will know it's not from scratch!!
Enjoy (:

Cherry Cream Pie

Cherry Cream Pie
1 can tart cherries – drained
3 eggs – beaten to lemon color
3 c. sugar
1 large can evap. Milk
1 t. vanilla
Pinch of salt

Pour in unbaked pie shells  (2 - 8" shells)
Bake @ 425 for 15 min. then 300 until done (45 min – 1 hr.)
Refrigerate.

Made this for Thanksgiving and it was delish!!!!

Goat Cheese and Ham Wrapped Asparagus

Recipe from The Cottage Home by TheCottageMama@gmail.com.  It looked amazing so I had to repost :)

These Goat Cheese and Ham Wrapped Asparagus were a huge hit at Matilda's "Tea for 2" party.  And surprisingly it was the men who really gobbled these up!  They are a great finger food because they don't require a fork and are easy to pick up and eat while you socialize.

Serves 15-20
Ingredients:
2 lbs. fresh asparagus
1/2 lb. honey ham
8 oz. herb goat cheese
1/3 brick cream cheese, softened
30+ fresh chives 

Cut off the tough ends of the asparagus (approximately 1"- 2"). Cook asparagus.  Only cook for a few minutes in boiling water and then shock them in a large bowl of ice water.  You do not want to over-cook the asparagus because they will lose their beautiful green color.  You also still want them to have a good bite and not be flimsy.  I'd say, in this case, better to under-cook than over-cook.

Clean your fresh chives.  We picked these from our herb garden so they are super long.  You will need one chive per asparagus spear.

Combine your herb goat cheese and the 1/3 block cream cheese.  The cream cheese will help the goat cheese be easier to work with when spreading it on the pieces of ham.

Cut ham in half or thirds (we did thirds because our ham slices were very large).  Spread a very thin layer of goat cheese on each piece of ham.  Roll up asparagus in ham/goat cheese.  Tie with a chive to secure.  Place in a container to keep cool in the refrigerator.  Can be made a day in advance.

Remove from refrigerator just prior to serving.  Place on a serving tray.  I love using white because I think it makes the colors pop, but you can use whatever you'd like.

I would suggest discarding any un-eaten asparagus after the party if it has been sitting out for several hours.  These asparagus were eaten up SO quickly. I would recommend making more than you need and maybe bringing them out in two rounds so they don't spoil.

Give this recipe a try - you're going to love it!

Cheddar Bacon Bruschetta

The perfect app for when you have little to no time and feel the need to bring something homemade, i.e. more than a bag of chips!  I live in the negative time zone, so trust me, its quick and easy!

Cheddar Bacon Bruschetta

1 baguette (I suggest getting the deli to pre-slice a extra long french loaf for you, save you time :)

8 oz. pkg. of cheddar cheese

1 c bacon bits

1 c. of mayonnaise

1/2 tsp.   pepper

1-2 tbsp. grated onion

Mix all ingredients and spread on sliced baguettes. Broil until cheese bubbles.  It cooks very fast so be careful not to burn it! 

Super easy and they have been the hit of the past two parties I went to (: 

Jimmy Dean Sausage Cheese Balls

Have had these a ton of times!  LOVE them so I thought I'd share the recipe!  So easy, so good!!

Jimmy Dean Sausage Cheese Balls

Original Recipe Yield 6 dozen

Ingredients

• 2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
• 1 1/2 cups all-purpose baking mix
• 4 cups shredded sharp Cheddar cheese
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 teaspoons black pepper
• 2 teaspoons minced garlic (optional)

Directions

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Footnotes

• may be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
• Variation
• for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.
• Time Saving Tip: One package of 9.6 oz fully cooked Jimmy Dean® Hearty Sausage Crumbles may be substituted for one 16 oz roll of fresh breakfast sausage in most dishes.

{recipe from HERE}

ENYOY!

xoxo

Pam

Fake and Bake Homemade Cinnamon Rolls

So these are only semi homemade, but no one  would ever know!  Super easy and taste amazing!

k so you will need:

2 cans of buttermilk biscuits (5 per can)
1/2 stick butter
1/4 cup cinnamon
1/2 cup of sugar or Splenda
1 1/4 tablespoon vanilla extract (divided)

powdered sugar
milk

Preheat oven to 350°F.

Separate biscuits from the can and pat each one down to flatten into two stripes. You want to overlap each biscuit making two rows long and wide enough to form into a log eventually.

In a small bowl, melt butter and mix in the cinnamon, sugar and vanilla extract. Brush generously over the top side of the biscuits coating entire surface generously. Roll the biscuits to form a 6-8 inch log.

 Next you will then cut the log into 2 inch slices and place in cake pan, forming a circle and bake for 10-15 minutes or until golden brown and pretty.



While the rolls are cooking, mix powdered sugar, 1/4 tblspoon vanilla and milk to the consistency of thick syrup, add additional milk or powdered sugar as needed. Once rolls are cooked, remove from oven and drizzle the icing all over the rolls.



Let stand for about 10 minutes or until icing hardens a touch.

Enjoy! Caution -- Very fattening! Proof that too many rolls can cause bellies like this:

ahahah!!
 

xoxoxo
Pam