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Monday, February 21, 2011

Caramelized Butter Rice Crispy Treats with Sea Salt


Rice crispy treats have always been one of my favorites. This is a new version for me and I loved them!

(I saw this recipe on another blog and I can't find it again to reference it :/)

  • 1 stick of butter
  • 10 oz. mini marshmallows
  • 6C. rice crispies
  • 1 tsp. sea salt
Melt butter and let it simmer for a few minutes until it turns a light brown color. It will melt them bubble then you will see the light brown color. Pay attention because it can burn quickly.
Turn the heat off and add the marshmallows. Once they have melted add the rice crispies and salt. Press into a 9x13 dish-spray it with Pam.


These things are good!

Mexican Street Corn-my version

I had this for the first time a few months ago when we went to Canton Trade Days. It was SO delicious we had two of them! I have tried a few times to re-create it and this is what I have come up with. Try it!

  • 3 Cans Whole Kernel Corn, drained
  • 1/2 white onion, chopped
  • 1 jalepeno-seeds removed, chopped
  • the juice of ~ 9 key limes
  • 1 cup mayo
  • ~1/3 a circle of Queso Fresco (it comes in a circle so that's the best way I know how to describe it!)
  • salt
  • pepper
  • chili powder
Place the corn, onion and jalepeno in a pot and cook on low until the onion is done. I let it cook about 25 minutes. When you buy this "on the street", the corn is usually roasted so I thought doing this made it taste more "roasted". The corn will turn a darker yellow and shrink up a little bit. When it looks ready add the rest of the ingredients.
Add the lime juice, mayo, salt, pepper and chili powder to taste. Crumble the cheese and mix all together.
This is what it looked like before I added the other stuff. I used a pot that was non-stick so I'm not sure if you would need to add butter or oil if you use a regular pot to keep it from sticking.

These are the key limes I use. I also use these for the Key Lime Pie. They are small, but really juicy.
Garnish with more cheese and chili powder.

Marlboro Man- I met him :)

The Pioneer Woman and her family came here on her book tour for her new book, "Black Heels To Tractor Wheels". When I got my wristband to meet Pioneer Woman there were 400 people ahead of me. So...I didn't wait.
But, I got to meet Marlboro Man and their four adorable kids and get their signatures in my new book.


You have to read the book! It is about them meeting, falling in love and then it goes through their first year of marriage. It is sooooo good!!

Monday, February 14, 2011

Scottsdale



We spent the weekend in Scottsdale, AZ and had a blast. It was a last minute trip we decided to take because we had a Southwest flight that was about to expire. We didn't get there until late Friday night. There was a passenger on the plane that was a VERY frequent flyer. He had a ton of drink tickets and he bought everyone on the plane a drink if they wanted!

We stayed at the Camelback Inn Marriot Resort. Jackie was able to get us a sweet deal there. It was so nice.

Saturday morning we went to Old Town Scottsdale. There was a parade, farmers market and a festival going on with live music and street food. There are a lot of cute shops and great restaurants here. So much fun!
Saturday afternoon Brett played golf at The Phonecian. It was a beautiful course with great views. He played with a local who was a member and had a really good time with him. We actually ran into him and his wife downtown while we were eating lunch on Sunday afternoon. Small world!


After golf we went to a resort The Sanctuary for a drink and to watch the sunset. Brett has a co-resident from Scottsdale that gave us all of these great suggestions on where to go.
That is candied bacon in my drink. I don't know what else was in it but it was really good! Brett had a Moscow Mule. Never heard of it but we loved the glass it came in. We learned that this drink always comes in those copper glasses.

We had dinner at a place called FnB. It was all fresh, locally grown food and it was cooked right in front of you. Delicious food and entertaining.

We didn't call in time to get a massage, but had breakfast and hung out by the spa pool Sunday morning.

We loved it there and will go back one day if we get the chance!


Peanut Butter Cup Cheesecake

We had the pleasure of meeting Ryan's parents and spending the night their house a few months back. Ryan's mom, NANA spoiled us while we were there! We were there long enough for her to cook two huge, gourmet meals that were delicious. She had this cheesecake and I loved it. I have made it two times and not one bite has been leftover either time. It is so good and looks really fancy. She has recently started a blog and is always posting yummy recipes.

Peanut Butter Cup Cheesecake

Ingredients

1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup crushed cream-filled chocolate sandwich cookies

6 tablespoons butter, melted

3/4 cup creamy peanut butter

FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1-1/2 teaspoons Vanilla Extract
3 eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges (I used the small ones and cut them in half)

Directions

In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.

Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe

Key Lime Pie


This is the best Key Lime recipe. I forget the website every time so I'm blogging it so I know where to find it!

Graham Cracker Crust
1
wax paper-wrapped package graham crackers (1/3 of a pound box)
or
1 cup,
2 1/2 tbsp
graham cracker crumbs
5 tbspmelted unsalted butter
1/3 cupsugar
Filling
3Egg yolks
1 1/2 tspGrated zest of 2 limes
114-ounce can sweetened condensed milk
2/3 cupfreshly squeezed lime juice
Topping
1 cupheavy or whipped cream, chilled
1 tbspconfectioners sugar


Key Lime Pie
Makes 1 9-inch pie

For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filing:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.



Friday, February 4, 2011

Snow Day and More Crochet

I have been trying to keep myself entertained on this cold snow day. The house is cleaned, laundry is done and I have been cooking! I have made sausage bread and sausage balls so far with deer meat from the freezer. We have more deer meat coming soon so we are trying to use it all up.


I wrapped some of the sausage around some brussel sprouts we had. Way to make a vegetable unhealthy!

Dot is loving the snow. She keeps barking at it!
Sassy doesn't like it at all. She likes to be inside where it is cozy.

I have found a few new crochet patterns and I'm loving making stuff for all friends, family and some adorable little babies.
These are for Gran Gran. Only have one made so far!
Made this one for myself.
Baby Andrew's hat turned out to be a little big, but still love it because he is SO CUTE!
Those are his cute little feet too!
Another headband for Bree.
Brett'sboyfriend best friend, Ryan.
Baby Hudson in his monkey hat.
Baby Ivy

Baby Campbell coming in March!

Stay warm and be safe!