Category Archives: recipes

Apple Brown Betty Recipe

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Okay, I know I promised this recipe last week after our apple picking adventure. So sorry!  Here she is, Apple Brown Betty.
And she is as good as she looks! Ready for the recipe? I found Apple Brown Betty in my September 2011 edition of Southern Living Magazine. 

Ingredients: 4 large tart apples, fresh soft breadcrumbs, browns sugar, cinnamon, melted butter and apple cider. The original recipe calls for Granny Smith apples. I used what we got from Sky Top,  Pink Lady and Gold Rush, which are other varieties of tart apples. Pink Lady are my favorite! They were small so I used 6.

Peel the apples and cut into 1/4-inch slices.

Mix 1 cup brown sugar and 1 1/2 tsp. cinnamon in a small bowl.
Mix 4 cups breadcrumbs and 1/3 cup melted butter in another bowl.

In a greased baking dish, layer half of apple slices, 1/2 of brown sugar mixture and half of bread crumb mixture. 
Repeat the layers with the remaining apples, brown sugar mixture and bread crumb mixture.

Pour 1 cup apple cider over the top.

Bake in a 350* oven for 55 minutes to one hour.

Your whole house will be smelling fabulous as this bakes! 
Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream. 
Yum!
Recipe {courtesy of MyRecipes.com}
Ingredients

  • 4 cups soft, fresh breadcrumbs
  • 1/3 cup butter, melted
  • 1 cup firmly packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 large Granny Smith apples, peeled and cut into 1/4-inch-thick wedges
  • 1 cup apple cider

Preparation

  • 1. Preheat oven to 350°. Stir together breadcrumbs and melted butter. Stir together brown sugar and cinnamon.
  • 2. Place half of apple wedges in a lightly greased 11- x 7-inch baking dish; sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture. Repeat procedure with remaining apples, brown sugar mixture, and breadcrumb mixture. Pour apple cider over top.
  • 3. Bake at 350° for 55 minutes to 1 hour or until browned and bubbly. Let stand 10 minutes before serving.


Itty Bitty Punkin Treats

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Hey y’all! Are you ready for a cute and yummy fall treat?
These little guys are “Itty Bitty Punkin’ Treats!” They may be tiny but they are pure deliciousness!
Here is what you need:
1 box powdered sugar
1 small jar peanut butter
1/2 stick of butter
red & yellow food coloring
chocolate chips
Mix powdered sugar, peanut butter and softened butter in a bowl just until combined.
 Mix red and yellow food coloring with 1/4 cup of water until you get the desired orange.
This was a good job for Little Man #2.

Add the food coloring, a little at a time, to the peanut butter mixture and mix well.

Roll the dough into small teaspoon size balls. Little Man #2 had fun helping me with this.

Use a toothpick to create criss-cross markings across the top of the balls.

Top each ball with a chocolate chip and you have your little punkins!

You can share or save them all for yourself! :)

ENJOY!

Home Stories A2Z

5 Things To Do With a Pumpkin (again)

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Happy fall y’all! One of my favorite things about fall {besides the beautiful colors} is pumpkins! There are so many different things you can do with pumpkins from decorating your doorstep to enjoying them as a meal or dessert. 
Today I’m revisiting a post from last year. I thought it was appropriate for this time of year and I hope you’ll get some good ideas from it! Once again, I’m going to tell you five things to do with a pumpkin.
Technically the first two use canned pumpkin, but it’s still pumpkin. Right?
#1 – Pumpkin Pie Dip in a Pumpkin

 This dip is soooo good! My friends have actually asked me to make this dip for several different occasions. I wish I could call it my own, but I got it from Southern Living.
It’s very easy.

Beat softened cream cheese and powdered sugar. Make sure cream cheese is softened or you will end up with a lumpy dip. Add pumpkin and mix until blended. Add spices and
mix well. I add 1/2 tsp nutmeg in addition to the cinnamon and ginger. That’s it!
Transfer dip into a small pumpkin and serve with gingersnaps or graham crackers.

Recipe for Pumpkin Pie Dip
 
#2 – Pumpkin Chili



My bestie Melly from Chicago sent this recipe to me. I have to say I was a bit skeptical of this recipe at first. But I’ll try anything once, so I went for it. So glad I did! The pumpkin gave the chili a rich, nutty flavor. 



 Pretty basic ingredients. You can find the measurements in the recipe link below. The recipe calls for 2 jalapenos but I didn’t even use a whole one.  I’m a wuss! I used white kidney beans (cannellni beans) because I thought they would go better with turkey than dark kidney beans. I also used fire roasted diced 

tomatoes because I really like the flavor.

Chop veggies and saute in olive oil until tender, about 5 minutes. 

 Add ground turkey and cook until browned. 
Please let me tell you about this wonderful Pampered Chef tool! It’s one of my new faves! 
The Mix and Chop. See the before picture above. . .



and now the after picture! This tool does what it says, it chops up the meat and

mixes it with the veggies. LOVE IT!

Add tomatoes, pumpkin and spices. Bring to a boil and turn down heat. 
Add beans, cover and simmer for 30 minutes.

I felt the need to add a good bit of salt at the end of cooking. You be the judge.
Serve with sour cream, cheese, and cilantro. So good! You can find the original recipe here. 
# 3 – Paint it!
We got these little guys at the pumpkin patch. I mixed Crayola Kids’ Paint with a little water, stuck a brush in each jar, and let the kids go at it. Parker Reese just wanted to eat the paint (like everything else), but he managed to get a little paint on the pumpkin.
 These masterpieces make a great decoration on my dining room buffet!
#4 – Carve It!


Before
I’m pretty sure most of us know how to carve a pumpkin, but just in case. . .
1. Cut off the top
2. Scoop out the guts
3. Eat the top (no please don’t)
4. Carve the face
5. Light it with a candle



After!


#5 – Cook the seeds for a yummy treat!

 Don’t throw those seeds away! This can be somewhat time consuming, but so worth it! 
Separate the seeds from the guts and soak in salt water for 10 minutes.

 In the meantime, preheat the oven to 375 degrees. Grease a baking sheet with non-stick cooking spray.

Strain water from seeds. Remove any remaining pulp.

Spread seeds in a single layer on prepared baking sheet and sprinkle with sea salt.
Bake in the oven for 30-45 minutes (seeds should be golden and slightly browned), stirring twice during baking.
There you have it! 5 things to do with pumpkins. 

Oh, wait, I thought of one more. . .
#6 – Use it as a pillow!
I just had to include this picture. It is one of my favorites. Silly little monkey!
I hope you enjoyed this trip back in time!

Linking up here:

 

Hubby’s Favorite: Tuscan Chicken Cakes with Tomato-basil Relish

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I tore this recipe out of a magazine a LONG time ago. Like, before we were married, long ago! It’s been so long, I don’t even know where I found this recipe! You get the picture. Anyway, it’s one of hubby’s favorites and, when I ask him to choose a meal, this is one of a handful that he asks for. 
First, the tomato-basil relish:
Ingredients: One medium tomato, red onion, oil-packed sun dried tomatoes, fresh basil, prepared basil pesto and balsamic vinaigrette (I usually use store-bought but didn’t have any on hand so I just used EVOO and balsamic vinegar).

Seed and chop the tomato. Chop 3 Tbsp. sun-dried tomatoes, 1/3 cup onion and 2 Tbsp. fresh basil. 
Add chopped fresh ingredients to a medium bowl. Add 1 tsp. pesto and 2 Tbsp. balsamic vinaigrette. 

Stir well to combine. Cover and refrigerate for at least one hour. 
For the chicken cakes:

Ingredients: Shredded chicken, red onion, roasted red peppers, prepared honey mustard, prepared basil pesto, mayonaise, egg and dry Italian-style bread crumbs.

Place 3 cups shredded chicken in a medium bowl. Chop 1/3 cup onion and 1/3 cup roasted peppers and add to the bowl along with 1 egg (beaten), 1/4 cup mayonaise, 1/4 cup pesto, 2 tsp. honey mustard and 1/2 cup bread crumbs. Gently mix until combined.
Grab a handfull of the chicken mixture (about 1/2 cup) and form a ball.

Press lightly to flatten the ball into a patty about an inch thick. 

Place an additional 1/2 cup dry breadcrumbs in a shallow bowl. Gently roll in dry bread crumbs to coat. 
Place chicken cakes on a plate with wax paper or parchment paper between layers. 
In a skillet or saute pan, heat 2 Tbsp. olive oil over medium heat. 
Add chicken cakes to pan, four at a time to prevent crowding. 

Cook for 4-5 minutes on each side or until browned. 
Remove from pan and drain on paper towels.

Serve over a bed of mixed greens and top with tomato-basil relish and extra balsamic vinaigrette, if desired.
This is a meal that makes hubby smile! Actually, my little boys loved it too!

Corn & Blueberry Salad (don’t be afraid)

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Corn and Blueberry Salad? Really? Corn AND blueberries? I don’t know. I will admit, that when I came across this recipe while flipping through BHG magazine last summer, I was skeptical. But, it sounded interesting, so I tore it out and put it amongst the other pages of recipes that I had torn out. One year later, while organizing these recipes I came across it again. It was too interesting not to try. 
The verdict? It was amazing! It was so yummy, I’m sharing the recipe with you! Corn season is coming to an end, so don’t miss out! Fresh, sweet corn is what makes this salad a hit. Here is the recipe, adapted from BHG. 
Salad: 5 ears fresh corn {not cooked}, 1 cup fresh blueberries, 1 small cucumber {I used half}, 1/4 cup red onion, 1/4 cup fresh cilantro and 1 jalepeno. 
Remove the corn from the cob, chop the cucumber, onion, jalepeno and cilantro. 
{I only used a teeny tiny bit of the pepper and I chopped it into very tiny pieces}

Place fresh ingredients in a large bowl. 

Dressing: 2 Tbsp {or more} fresh lime juice, 2 Tbsp olive oil, 1 Tbsp honey, 1/2 tsp. ground cumin.
Combine ingredients in a jar and shake well. Pour dressing over salad.

Mix well to combine and refrigerate. 
{The original recipe says overnight. I only had a few hours and it was fine.}

Serve along side your favorite grilled meal. Be sure to share this salad with friends. It’s a crowd pleaser for sure! 

Find the full recipe here.

Guest Post: Cowbow Caviar from Colleen

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Hi there, I am Colleen and my blog is So Much to Say.

I’m thrilled to be here today guest posting for Jen.  I stumbled upon Jen’s blog a few months ago and I have been a huge fan of her blog ever since.  Jen’s home is full of inspiration (totally love her kitchen cabinet make-over), she has great recipes and her boys are pretty cute too! I am very envious of her mad painting skills when it comes to furniture she has found.
A little about me . . . . . I’m a thirty-something mom of two and wife to my husband of almost nine years. I spend my days working as a lawyer which keeps me very busy! When I am not at work, you can find me with my two beautiful kids beside me.  I’m a wanna-be Martha Stewart (I could do without the jail stint), a compulsive organizer, list maker, and Pottery Barn lover.  I love to read blogs although admittedly they fill my head with ideas and crafts that I keep track of on Pinterest.  (I’ve been known to re-organize my boards on there!)  I blog about many things like our life experiences, our home, projects, crafts, and sometimes just our ordinary days at home.
Today I am sharing a simple side dish.  We recently had a Mexican theme get-together at our house and served the following side dish.  It’s easy (which is key for me!) and very tasty.  We served this with fajitas, black rice and beans, taco mac & cheese and a salad.  It was a huge hit (as was our themed night – so much fun)!  Oh, and you cannot forget the margaritas and/or sangria!

Cowboy Caviar
2 15 oz oz cans black beans, rinsed
1 17 oz can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup fresh cilantro, chopped
Dressing:
1 tablespoon red wine vinegar
4 tablespoons lime juice
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of ground pepper
Combine all ingredients in a large bowl.  Mix well.  Keep chilled until serving.

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I would love to have you pop on over to my blog and say hi.
Thanks so much for having me Jen!! 

Guest Post: Jenny of Planner Perfect

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A big thank you to Jen, for hosting me today on her fabulous blog! 

Hello, my name is Jenny, homeschooling mama of seven children, and  blog author of Planner Perfect and Planner Perfect Meals. I hope to inspire you today on some baking tips I have up my sleeve, and to share some of my yummy fall, dessert recipes!

One element to keeping organized with your meal planning for your family is to plan one baking day in each of your weeks. I love getting out my planner and looking though my favorite food magazines and write down all I’m going to bake on my baking day with all of the ingredients needed; along with my main meal planning and I’m set for the week, full of delicious meals and the ingredients needed to bake up some amazing baked goods.  These baked delights compliment all of my meals and snacks for my family and it is comforting to know that my family is eating well with foods I prepare for them using quality ingredients, and that I’m saving money not buying processed snacks and breads.

Here are just some of my favorite baking day, items, I like to bake-up. I’ll usually stick to 3-4 different baked goods/breads each week, changing it up each bake day.

Muffins. I’ll change it up each week: banana, blueberry, cinnamon sugar

Whole grain bread/muffins

Homemade white bread

Cinnamon rolls

French bread

Cookies

cupcakes

pizza crust

dinner rolls

What makes you organized with your baking day, is not only the fact you are setting a day aside each week to bake them, but you can bake extra and freeze; ready to pull-out for any meal. You’ve got muffins that freeze quite nicely for breakfast, my breads are to eat all week long for our sandwiches for lunch and the cookies are a treat that can be frozen and of course ready to eat straight from the oven!

Here are some of my all-time favorite fall recipes…

Chocolate Molasses Cookies

These are the most yummy, moist, fall cookies you’ll eat. When I found these in, Country Living Magazine, I knew that I’d love them! The molasses imparts such a wonderful flavor and creates such a moist cookie. They even have a dusting of brown sugar on top! I love making these every fall, pack them in wax paper sacks, along with a thermos full of hot apple cider and take them with me to the pumpkin patch with the kiddos.
Believe me, they’ll be your new fall favorite!

Click here for the Chocolate Molasses Cookie, printable recipe.

secret winning chocolate chip cookie
streusel muffins
whole grain bread

Check out more over at Planner Perfect Meals full of my favorite tried-and-true recipes that are delicious and kid friendly! And for everything organized, check out Planner Perfect where you’ll find everything from spring cleaning to the ultimate organizing system. I look forward to meeting you…

Enjoy creating a baking day each week and enjoying the feeling the comes from being organized in your home and kitchen.
Sincerely,
Jenny

Get it While it’s Fresh: Skillet Creamed Corn

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Another fantastic summer garden produce? Corn! I love fresh, juicy corn on the cob. Just a little butter is all it needs to make it delish! But if you want to try something a little fancier, a little more comforting, you gotta try this recipe for Skillet Creamed Corn. I found the original recipe from MyRecipes.com, but of course I tweaked it a bit. 
Skillet Creamed Corn {my recipe below}
Start by cooking six slices of bacon in a large skillet until crisp. Remove bacon and reserve 2 Tbsp. of drippings in pan. Crumble bacon once cooled.

Fresh ingredients: 1/2 sweet Vidalia onion, 1 clove garlic, 6 ears of corn, fresh basil.
Chop the onion and garlic. Shuck the corn and remove kernels from the cob using a knife. Chop 2 Tbsp. fresh basil and save for later.

Saute onion and garlic in hot drippings, over medium heat, until tender, about five minutes. Add corn and saute another seven minutes. Remove from heat.
In a separate pan, melt 2 Tbsp butter over medium heat. Add 1/4 cup flour and cook for about 3 minutes, stirring occasionally. Gradually add 1 1/2 cups half and half, whisking until smooth. Cook, stirring constantly until slightly thickened. Turn heat to low, add half the crumbled bacon to the sauce and cook for another two minutes, stirring occasionally. 

Add 1 Tbsp. chopped fresh basil, salt and pepper to taste (I used about 1/4 tsp each) and sauce to corn mixture. Stir well to combine and cook for a few minutes to blend flavors.

Garnish with remaining bacon and fresh basil. 
I’m not ashamed to admit that I had two (and a half) helpings of this dish. It was that good! Hope you will enjoy it as much as I did! Definitely a keeper in my book!





Ingredients

  • 6 bacon slices

  • 1/2 Vidalia onion, chopped
  • 1 garlic clove,  chopped
  • 3 cups fresh corn kernels (about 6 ears)
  • 2 Tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half-and-half
  •  salt & pepper to taste
  • 2  tablespoons chopped fresh basil, separated

Preparation

  • Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet and set aside. Crumble when cooled.

  • Sauté onion and garlic in hot drippings 5 minutes or until tender. Stir in corn; cook 5 to 7 minutes or until golden. Remove from heat.
  • Melt butter in a large clean skillet over medium heat. Add flour, stirring occasionally, about 3 minutes or until golden. Gradually whisk in half-and-half until smooth. Cook, stirring constantly, until slightly thickened. Add half of crumbled bacon and cook on low heat for another 2 minutes, stirring occasionally.  Add 1 Tbsp basil, salt and pepper to taste and corn mixture. Stir well to combine and cook for a few minutes to blend flavors.  Garnish with remaining bacon and basil.

This week I’m linking up to these fabulous parties:

http://www.scissorsandspatulas.com/p/link-parties.html

Todays Creative Blog
Visit thecsiproject.com

http://www.homestoriesatoz.com/
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Blueberry Delight Recipe

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Another reason I love summer? Fresh blueberries! So much better than those sour ones you get when they aren’t in season.
Are you ready for the BEST blueberry dessert recipe ever? 
This is Blueberry Delight. It’s a recipe my mom has been making for years. I have no idea where she got it, but it’s so easy and so good!
These are the ingredients: 1 pint fresh or frozen blueberries*, 1 (15.5 oz) can crushed pineapple, 1 box butter recipe cake mix (I don’t use the entire box, just about 3/4, that’s my preference), 1 cup brown sugar, 1/2 cup chopped pecans, 1 stick of  butter, cut up.
*I add raspberries sometimes also. Either way is yummy!
Assembly is easy. Layer the ingredients in the pan.
1. Berries
2. Crushed Pineapple
3. Butter Recipe Cake Mix
4. Brown Sugar
5. Chopped Pecans
6. Chunks of Butter

 Bake in a 350* oven for 35 minutes or until browned and bubbly.

Serve warm with vanilla ice cream. Heavenly!

Eggplant Parmesan

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Got eggplant? 
Eggplants are in season!  

Eggplant might be plentiful in your garden or your CSA box right now! What do you do with all that eggplant? One of my favorite things to do it to marinate it with squash, zucchini, onions, mushrooms and tomatoes and roast it in the oven at a high temperature. YUM! Last summer I came across this recipe for Eggplant Parmesan. Unlike traditional EP, this version does not require you to bread and fry the eggplant. 
{recipe below}

Start by trimming the ends of the eggplant. 

Cut eggplant into 1-inch slices.

Eggplant retains a lot of water which can cause your casserole to be soggy. Sprinkle eggplant slices with salt and place in a colander for thirty minutes to allow some of the liquid to sweat out. Place in a single on a paper towel, cover with another paper towel and gently press to remove additional liquid.
Cover a baking sheet with olive oil.
Place eggplant in a single layer on baking sheet and brush oil from the pan over the top. Sprinkle with pepper. 
Bake in a 400* oven for 20-30 minutes or until golden-brown.

In the meantime, mix ricotta, parmesan and mozzarella cheese in a bowl. Add egg and fresh basil.

Cover bottom of the pan with sauce. 

Lay a single layer of eggplant on top of sauce, dollop with cheese mixture, repeat layers and finish with sauce. 

Cover with shredded mozzarella cheese.
Bake in a 350 degree oven for 30 minutes or until bubbly and browned.

Serve with extra sauce over the pasta of your choice. 
  • 2-3 eggplants, cut into 1-inch slices
  • 1 tablespoon salt
  • 3 tablespoons olive oil
  • 1/ 4 tsp pepper
  • 8 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1/2 cup chopped fresh basil
  • 4 cups pasta sauce

  1. Preheat oven to 400*. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander to sweat out liquid of the eggplant. Allow to sit for 30 minutes. Lay in a single layer on a paper towel and cover with another paper towel. Press gently to remove additional water.
  2. Drizzle baking sheet with olive oil. lay eggplant in a single layer on pan, brush with olive oil and sprinkle with pepper. Bake in oven for 20-30 minutes or until golden-brown.
  3. In a medium bowl, mix the ricotta, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
  4. In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Mozzarella and Parmesan cheese.
  5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

I adapted this recipe from one I found at Allrecipes.com. You can find the original here.

Lowcountry Boil – It’s a Tradition

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I think I have the right to claim myself a “Southerner.” I was actually born in Wisconsin, but I’ve lived here, in SC, the majority of my life. But, to be honest, I don’t think I knew what it meant to be a Southerner until I experienced Lowcountry life while living in Charleston. If you haven’t been, put it on your list. It’s an amazing place that includes history, architecture, beaches and delicious cuisine. 
 I had the privilege of living in Charleston for eight years after I graduated high school. What lead me to Charleston? I didn’t even have to get out of the car that day {I was there on a “college day” with my dad visiting College of Charleston}. I knew it was the place for me. Can you blame me? That fall of 1997, my parents moved me into my dorm and drove away. I stayed in there, in Charleston, for eight years. I met the love of my life there, in the Lowcountry. What is the Lowcountry? I’ll let these photos tell it all.

It’s the beach, it’s the marsh, it’s the crabbing docks, the salty smell, the humidity and so much more!
Okay, before I tell you my whole life story {Don’t worry, I will. Bit by bit, as it is appropriate. That’s my style}, let me get on with the purpose of this post. So, I had the privilege of experiencing Lowcountry life and one of its most popular seafood dishes, Lowcountry Boil {some call it Frogmore Stew}. 
 YUM-YUM! This is Lowcountry Boil! It’s an easy, one-pot dish that is so delish on a hot summer day. Especially when you are on the Southeastern coast and can get your hands on fresh, local shrimp! I make it every summer at the beach.
{The recipe below will feed 6 adults but this recipe can be easily adjusted to feed a large group.}

 Start with 3 cloves of garlic, smashed; 1/2 an onion, cut in chunks; 1 large lemon, sliced; 1 pkg. crab boil seasoning bag or 4 Tbsp Old Bay Seasoning; 1 tsp sea salt.
Heat a large pot of water on the stove {I fill my pot half full}.

Add garlic, onion, lemon, seasoning and salt to pot, cover and simmer for 20 minutes, bringing water to a boil towards the end of this time.

In the meantime, chop 2 packages kielbasa or smoked sausage, 1 pound new potatoes and 6-8 ears of corn.

Remove lid and add sausage and potatoes to pot. Cook, uncovered, for 15 minutes.

Add corn and cook for 10 more minutes.

Clean and devein 2 pounds of fresh shrimp. Do not peel.
Add shrimp to the pot and cook five minutes or until pink.

Do not overcook shrimp!

Drain water from pot and dump seafood mixture onto a countertop or tabletop protected with newspaper.

Disgard lemons and seasoning packet.
Serve with fresh lemon slices, cocktail sauce and butter.
This is such a great meal for large gatherings. It is simple and informal, yet a great feast for an outdoor summer party. Serve with some crusty bread, a simple salad, sweet tea, cold beer and some good music and your Southern party is bound to be a success! And if you don’t live in the South? Introduce your friends to something new! 
Glad to be back, but really missing vacation! I can’t wait to share with you our amazing experience on Fripp Island! Stay tuned. . .

My Favorite Tilapia Recipe

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Hi friends! I hope you didn’t mind that I didn’t post for almost two days. Sorry! I’ve been quite busy with a few other projects and haven’t had a minute to sit down to write! “What? You mean you don’t have your posts planned for weeks?” you ask. No, I don’t. I often write my posts the night before. It may be a project or recipe that I photographed last week, but I don’t post them until I feel like posting them. I post based on my mood! Yes, it may cause me to stay up late at night, but it also gives you the real me. The way I’m feeling, what’s going on in my “real” life and what I think you might be interested in. 
Gosh, talk about going off on a tangent! Anyway, I’ve been busy with other projects, one of which I cannot wait to share with you very soon! Nope, it’s not a room in my house. It’s not a piece of furniture. It’s a new site! I’m so excited to tell you all about it. But you’ll have to wait. Just a little longer. 
Okay, let’s get to the post. This is my favorite recipe for tilapia. If you’ve never had it, tilapia is a very mild, light and flakey fish. I combined and modified two different recipes from Allrecipes.com to come up with my favorite way to serve this fish.
Doesn’t that look delish? 
Here are the ingredients.

For the sauce: 1/4 cup mayo, 1/2 cup sour cream, 1/4 tsp garlic powder, 1 Tbsp fresh lemon juice, 2 Tbsp chopped fresh dill (1 Tbsp dried dill) and a dash of salt.

Combine ingredients in a bowl.
Mix well to combine and refrigerate for at least one hour.
In the meantime, let’s start the fish!
Yes, this is a lot of spices. But most are pretty basic. 
2 Tbsp paprika, 1 Tbsp onion powder, 1 tsp sea salt, 1 tsp dried oregano, 1 tsp thyme, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp celery seed and ground cayenne pepper to taste. About one pound tilapia (4-6 filets), 1/4 cup extra virgin olive oil.

Combine spices and mix well.

Place fish fillets in shallow baking dish.

Sprinkle with spices and place in refrigerator for about thirty minutes.

Heat oil in a skillet over med-low heat for 2-3 minutes. Place fish in the pan.
Cook for 4 minutes on each side or until fish is done. 
Serve with the dill sauce. 
YUMMY!

Tomato Pie

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One of my favorite things about summer is juicy, ripe tomatoes fresh from the garden. I can’t get enough of them. And that’s a good thing, because we seem to have an abundance every summer!
What do I do with all of these tomatoes? I could eat a tomato sandwich, smothered in mayo {the ONLY sandwich I will eat mayo on} and sprinkled with salt and pepper, every day! Simply fresh and delish! Another of my favorites? Tomato pie. If you’ve never had tomato pie, it’s a combination of tomatoes, basil and cheese baked in a pie crust. So yummy!

I have tried a couple different recipes for tomato pie and created my own from my two favorites {one from Real Simple Magazine and one from a friend of my mom}. Both are very delicious, but I’ve taken my favorite parts from each and combined them to make my own “Tomato Pie.” Here is my recipe.

Slice enough fresh tomatoes to make about four cups {approximately 5-8 tomatoes}. I use whatever tomatoes I have, usually a combination of Romas and Big Boy. Important: place tomatoes in a colander for several minutes to remove some of the liquid.

I’ve told you before, I do not make my crust nor my cakes from scratch! I love good food, but I love simplicity even more! Sandra Lee totally stole my philosophy when she created Semi-Homemade! Pillsbury refrigerated pie crusts work great for me! Remove them from the package, unroll {carefully} and place in a pie dish. Easy!

Lay the tomatoes evenly around the bottom of the crust. You should have enough to start a second layer as well. Sprinkle 1 chopped green onion, 1/4 cup chopped fresh basil, 1 tsp chopped fresh oregano,  and salt and pepper to taste {careful on the salt, the cheese and mayo will add quite a bit of saltiness}.

Mix 1-1/2 cups shredded SHARP cheddar cheese and 1/3 cup mayonnaise in a bowl.

Dollop the mayonnaise mixture  on top of the tomatoes mixture.

Sprinkle remaining 1/2 cup cheese over the top and place in a 350* oven for 45-55 minutes or until edges are browned. Allow to cool for 5 minutes.

 Slice and serve! I paired mine with a BLT. I told you, I can never get enough tomatoes! Happy summertime!

Tomato Pie
1 refrigerated pastry crust
5-8 ripe tomatoes, sliced {any variety}
1 scallion, chopped
1/4 cup fresh basil, chopped
1 tsp fresh oregano, chopped {or 1/2 tsp dried}
salt and pepper 
1/3 cup mayonnaise
2 cups sharp shredded cheddar cheese, separated
  • Preheat oven to 350*. Place tomatoes in a colander and allow to drain for several minutes. 
  • In the meantime, line a pie pan with the refrigerated pie crust. Lay tomatoes in the bottom of the crust. Sprinkle with green onions, basil, oregano and salt and pepper to taste.
  • In a bowl, combine mayonnaise and 1-1/2 cups shredded cheddar cheese. Dollop mayonnaise mixture evenly on top of tomato mixture. Sprinkle the remaining 1/2 cup cheese on top. 
  • Bake for 45-55 minutes or until edges are browned. Allow to cool for five minutes. 
  • Slice and serve!
Guess what? Today I’m also guest posting over at The V Spot! Be sure to drop by to take a look at my baby shower wreath tutorial!
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Lemonade Sweet Tea

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Whew, today was a hot one! A great day for a nice refreshing glass of Lemonade Sweet Tea!
At this point of the summer down here in the South, we are either indoors enjoying the air conditioning, or outside in some kind of water. Today we headed out to the lake. The boys played hard! So hard that this is what happened on the way back to the dock. . .
Ha ha! They were wiped out! It was a fun day! 
Okay, back to the recipe. 
I ripped this recipe out of a Southern Living Magazine awhile back and make it very often during the hot summer months. It’s super easy, very yummy and so refreshing. 
Ingredients:


3 cups water
2 family-size tea bags
1 package fresh mint leaves
1/2 cup sugar
4 cups cold water
1 can frozen lemonade concentrate


Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.


  • Discard tea bags and mint. Stir in sugar until dissolved. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish with lemons and mint, if desired.


Serve over ice. Now sit back, relax and enjoy summertime!


  • Hope you had a fantastic weekend!

Orange & Avocado Salad

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Happy Tuesday to you ! I hope everyone had a fantastic weekend and a fun and safe Fourth of July. A thunderstorm forced our cookout to move indoors, but luckily, the rain let up just in time for fireworks in the cul-de-sac {a tradition on our street}. And yes, here in SC it is legal to shoot your own fireworks any day of the year!
Anyway, nothing is better than a yummy fresh salad on a hot summer day. Here is a recipe {courtesy of Kraftfoods} that I love. My version uses regular dressing instead of low-fat and I’ve cut the serving size in half.
Here is a peak:
Doesn’t that look yummy?!  Here is the recipe:
Orange-Avocado Salad

You’ll need mixed greens, 1 can of mandarin oranges, 1/2 red onion, thinly sliced, and 1 avocado, chopped.

Layer the greens, onions, oranges and avocados in a large bowl.

Pour 1/3 cup zesty Italian salad dressing (I prefer Kraft) over the top.

Toss salad well, adding more dressing if needed. 

And that’s it! My favorite kind of recipe: easy and delish! Serve it up!

And enjoy!

Kale Chips

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We are members of a CSA {Community Supported Agriculture}, some of you may call it a co-op. We get a box of fresh, local veggies delivered each week, spring through fall.
 I do enjoy the variety of veggies I get, however I have {several times} gotten veggies that I have never eaten or cooked with before.

One of those veggies – kale. So I Googled it and found several recipes for kale chips. Interesting. Well, I had a big bunch of kale that I needed to use, so what the heck?! This recipe is a combo of several I found.

Rinse and chop your kale into 2 to 3-inch pieces.
Place in a large bowl, drizzle with 3 Tbsp olive oil and sprinkle generously with salt and pepper.

Toss to ensure all pieces are covered with oil and seasoning.

Spread on a baking sheet and sprinkle with 1/2 tsp Cajun seasoning and 1/4 tsp chili powder. Bake in a 350* oven for about 25 minutes.
The verdict. . . they were ok. I forgot to take a photo of the cooked kale chips, but basically they looked like the picture above but a little darker green. They were crispy and nicely seasoned. They kind of tasted like a lighter version of broccoli. Not bad, just nothing out of this world. Anyway, just wanted to share.

Peach-a-Berry Pie

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In April I told you how much we love to having strawberry fields in the town where we live. Well, once strawberry season is over, we are just as lucky to have Springs Farm peaches picked fresh from the trees, right here in our town. Several roads in our town are lined with peach trees that yield beautiful pink blooms to look at each spring and juicy peaches to eat each summer. It’s one of my favorite things about this little town {that is turning big}. 

So here is my first box of peaches this season. One of my favorite recipes to make with the peaches is Peach-a-Berry Pie. I found this recipe last summer over at Allrecipes.com. 
The thing about this pie is that there are numerous combos you could use. The original recipe calls for raspberries but I’ve used blueberries, strawberries and mixed berries and all have turned out fantastic! You can make this in the winter with frozen peaches, but it’s not quite the same as a pie made with fresh SC peaches!
Start by washing, peeling and slicing 6-8 ripe peaches {about 4 cups}. Place peaches and 1 cup of berries in a colander to drain any excess juice for about 15 minutes. Again, any type of berry is fine. For raspberries or blackberries I do prefer to use frozen only because you are sure to get the perfect flavor. Not too sweet, not too sour.
Transfer fruit to a large bowl. And toss with 3/4 cup sugar, 3 Tbsp all-purpose flour and 1 tsp. cinnamon. 
 Line the pie pan with the bottom crust. {I do NOT make my own crust. I use Pillsbury Refrigerated Pie Crusts which you can find in the refrigerator case at the grocer. Hello, easy button!}
Transfer fruit mixture to pie crust and dot with 2 Tbsp softened, cut butter.

Lay the second crust on top. Seal the edges by folding under and use pinching technique to crimp the edge of the crust. 

Cut slits in the top of the pie to allow the steam to escape.
Bake at 400* for about 45 minutes, just until edges are browned.

Serve warm with a big scoop of vanilla ice cream!

Recipe (from allrecipes.com)

Ingredients

  • 4 cups fresh peaches – peeled, pitted and sliced
  • 1 cup fresh raspberries
  • 3/4 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 (9 inch) pie crusts
  • 2 tablespoons butter, softened and cut into pieces
  • 1 tablespoon coarse granulated sugar

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
  3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Bruschetta Chicken Bake

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Need a good, home-cooked meal FAST? This is one of my “go to” recipes when I need good food but don’t have a lot of time for preparation. I found the original recipe at Kraft Foods recipe site. Their recipes are simple, delicious and use pretty basic ingredients. This particular recipe takes about ten minutes to prepare and thirty minutes in the oven. You don’t have to be an expert in the kitchen for this one! It’s so easy my hubby could make it {no offense, honey}.
Let me introduce you to my version {because of course I altered it slightly} of Kraft Food’s Bruschetta Chicken Bake
Ingredients:
1-1/2 lbs boneless chicken breasts, cut into one-inch pieces
1 tsp dried basil
salt and pepper
1 cup shredded mozzarella cheese
1 (6 oz) package stuffing mix {such as Stove Top}
2 cloves garlic, chopped
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano
1/2 cup water
1/4 cup grated Parmesan cheese
Preheat the oven to 400* and lightly grease a 13×9 baking dish.

Place chopped chicken in the pan and sprinkle with basil and salt and pepper to taste.

Top with shredded mozzarella.

Combine stuffing mix, tomatoes, garlic and water in a medium-sized bowl.

Mix well until moistened.

Top chicken and cheese with the stuffing mixture and sprinkle with Parmesan cheese.
Bake in the oven for 30 minutes, or until chicken is done.
I served mine with sauteed zucchini and squash and mashed taters.
Delish!

Strawberry Recipe #2: Baby Blue Salad

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A couple weeks ago I shared with you our tradition of picking strawberries. Well, we went again! I told you we love picking! 

And since we love picking, we bring home a lot of berries. And since we bring home a lot of berries, I have to find ways to use them. So, I have a lot of strawberry recipes. Have you ever had greens and strawberries? I have several recipes for green salads with berries. This is one of my faves! The sweet strawberries pair perfectly with the tangy blue cheese and the spicy pecans!
Baby Blue Salad with Sweet & Spicy Pecans
{courtesy Southern Living Magazine}

Ingredients:
1 bag mixed greens
2 oz blue cheese
1 orange, peeled and sliced
1/2 pint strawberries, quartered
1/2 cup Sweet & Spicy Pecans {recipe follows}

Start by preparing your Sweet & Spicy Pecans. Mix, until dissolved, 1/4 cup sugar in 1 cup warm water. Soak 1/2 cup pecans in sugar water for 10 minutes. In the meantime, combine 2 Tbsp sugar, 1 Tbsp chili powder and 1/8 tsp ground red pepper in a small bowl. Remove pecans from water and toss in sugar mixture to coat. Lay in a single layer on a greased baking sheet and place in 350 degree oven for 10 minutes, turning once.

Layer lettuce, oranges and strawberries in a large bowl.
Crumble blue cheese. {You can purchase already crumbled blue cheese, but I think the block of blue cheese tastes better.} Add this to the salad.
After your Sweet and Spicy Pecans have cooled, give them a light chop and add them on top of the salad.
Isn’t it colorful?! Now for the dressing. Southern Living gives a recipe for Balsamic Vinaigrette but I just use store-bought {Kraft or Wishbone Balsamic Vinaigrettes are two that I like}. 
Add the dressing and give it a good toss. 
Enjoy!

A Different Kind of Margarita

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Happy Cinco de Mayo! 
I hope you and your family are having fun celebrating this special day. I have a really yummy recipe to share with you in honor of Cinco de Mayo.
May I introduce you to Margarita?!
Now I know what you’re thinking. Yeah, yeah it’s a margarita. Nothing special. But there is something special about this margarita! It’s not your typical margarita mix, tequila and ice folks! No, this baby has a secret ingredient.
I love margaritas, but not frozen. I usually get mine on the rocks with LOTS of salt. However, this is one frozen margarita that I heart. I learned how to make these from an old family friend a long time ago. Here are your ingredients:
Tequila, ice, frozen limeade concentrate and lime sherbet. 
Have I gotten your attention now? Not what you are used to seeing in a margarita, is it? 
For one batch {about 4 margaritas}, you’ll need 1 cup crushed ice, 1/2 container frozen limeade concentrate, 4 large scoops lime sherbet and 2-4 shots tequila {based on your preference, I use 3}.

Add all ingredients to the blender.
And blend until smooth and funneling in the center.
Pour into a salted {or un if you prefer} glass and sit back and relax!
Happy Cinco de Mayo friends!

What’s Cookin’ {Recipes for Cinco de Mayo Supper}

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Thursday is Cinco de Mayo! Before kids we would go out to a local Mexican restaurant to celebrate. But things are a little different now with two little ones, so we stay home and I make one of my many Mexican recipes and a batch of margaritas.
If you are staying in, here are a few ideas for a Cinco de Mayo supper.

La Cina {Dinner}: I have two recipes for you.
1. Easy Chicken Enchiladas with Tomato-Avocado Toss

The name says it all. These cheesy chicken enchiladas are so easy and really yummy. But I have to admit that my favorite part is the salad. The tomatoes and avocado are tossed with fresh lime juice and cilantro, one of my favorite flavor combos. So fresh, tangy and delish! If you want to view these recipes click here.

2. Grilled Fish Tacos with Corn & Black Bean Salad


Made of marinated mahi-mahi, fresh lime, cilantro and a chipotle sauce, these tacos are THE BOMB! It’s partner is a chilled black bean and corn salad. Click here for both recipes.

Bebida {Beverage}: Sangria




Chrissy at Hoot Designs posted this the other day and I have been craving it since I saw it! Her recipe for Red Sangria sounds so refreshing! And there is fruit in it so it’s good for you, right? But watch out, this one will sneak up on you!


El Postre {Dessert}: Tres Leches Cake

TPW_0455
Courtesy of Ree Drummond {aka The Pioneer Woman}, this recipe for Tres Leches Cake is to die for! I haven’t actually tried it, but if it is as good as her other recipes it is sure to be a hit!

Did I make you hungry? I’m staring at that picture of the cake as I type this and drooling. Guess I better go find dessert to satisfy my craving!

Happy Cinco de Mayo!

Strawberry Walnut Bread

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Yesterday I showed you our annual strawberry pickin’ adventure. Not only is it  fun to take the boys to pick strawberries, but we get fresh, ripe, local berries to eat! YUM! However, since we pick at least two {usually more} times each spring, we end up with a lot of strawberries! I freeze several bags for our smoothies throughout the year. But we still have plenty leftover for snacking and plenty to use for recipe. I’ll be sharing these recipes with you over the next couple of weeks as we continue to pick! 
Today, get ready for Strawberry Walnut Bread: 
My version isn’t too terribly sinful. I substitute applesauce for some of the oil and use whole wheat flour. Healthy and delicious!
Just look at those big chunks of fresh, ripe strawberries in there! And a touch of cinnamon make this bread so yummy! As I told you yesterday, Little Man # 1 came down from his nap and asked, “Mommy, what are you cooking?”
Best part, it’s easy! Let me show you. Here is what you need:

  • 2 cups fresh sliced strawberries
  • 3 cups all-purpose flour {I use whole wheat}
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

    • 1 1/2 cups white sugar** + more for sprinkling

  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 4 eggs, beaten
  • 1 tsp vanilla
  • 1 cup chopped walnuts
  • **If your strawberries are not ripe {sweet} you may want to add more sugar

Place sliced strawberries in a bowl and lightly sprinkle with sugar. Let this mixture sit while you prepare the batter.
Sift together flour, salt, baking soda and cinnamon. Add sugar to the bowl and mix. Add oil, applesauce, eggs and vanilla and beat until blended. Fold in strawberries and walnuts.  

Pour into two, lightly greased, bread loaf pans. Bake in a 350* oven {325* for dark or nonstick pans} for 50-60 minutes or until set. Cool and remove from pans.

Delish!

Jen’s Broccoli Slaw

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Looking for a new twist on your typical coleslaw? Why not try Broccoli Slaw? “What the heck is broccoli slaw?” you ask. Coleslaw that uses shredded broccoli instead of cabbage! I’ve made a couple different recipes of broccoli slaw and combined them all to create my own version that I’ll share with you. This salad combines toasty Asian flavors with sweet apples. Almonds and noodles add a nice crunch. I must admit that it is pretty tasty!
So for your next BBQ, why not make something new to wow your guests?! 
You’ll need: 
 1 bag of broccoli coleslaw {in refrigerator case with bagged salads}
2 green onions
1 large Gala apple
2 Tablespoons fresh cilantro, chopped {optional}
3 Tablespoons butter
1/3 cup sliced almonds
1 package Ramen noodles, oriental flavor
2 Tablespoons white sugar
1/4 cup white vinegar
1/4 cup apple juice
1/4 cup vegetable oil
Melt 3 Tbsp butter in a skillet over med-low heat.
While butter melts, open Ramen noodles and set seasoning packet aside. Use a rolling pin to crush noodles. 

Add crushed noodles and sliced almonds to the melted butter. Saute, stirring frequently about 7-10 minutes, or until toasted. Remove from heat and cool slightly.
In the meantime, core and chop apple into 1-inch pieces. Chop green onion and cilantro {if desired}.
Combine broccoli slaw, green onions, apples and cilantro in a large bowl.
Combine sugar, seasoning packet, apple juice and vinegar. Whisk in oil. 
Add noodle mixture to the bowl, pour dressing over salad. Stir to combine.
 Refrigerate for several hours and mix well before serving. 
Enjoy!
{Yield: 8 servings. This salad gets better the longer it sits. It’s great the next day too!}

She’s Ready to Pop!

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ready to pop baby shower popcorn favor box
While I was away at Creative Estates, my friends and I {even though I wasn’t actually present} hosted a baby shower for my dear friend, Cindi. Since I was going to be gone, I was in charge of items that could be bought and prepared ahead of time. One of my duties: the party favors.
Dun dun dun. . .
{horror sound effect}
Now, I am a creative person. But favors can be hard! I didn’t want to do the same old same old. So I had no idea what I was going to do, until one day I went to Hobby Lobby {What? Me? At HL, you say? I know, crazy!}. So anyway, I was at HL and saw these little favor boxes.
So cute! And they are shaped like movie popcorn boxes! But of course I wasn’t going to fill them with regular old buttered popcorn. . .
Instead, I made this:
Ready to Pop, White Chocolate Popcorn Mix!

Here’s how. . .

3 easy ingredients: popcorn, premier white chocolate morsels, M&Ms.
Melt one bag of white chocolate in microwave at 75% power for 3 minutes, stirring every 30 seconds, just until melted.
Add half of popcorn and one bag of candy to a large bowl.
 {Unless you have a REALLY large bowl, you’ll need to make the mix in two separate batches}
Pour a small amount of melted white chocolate over the popcorn and candy and stir.
Repeat several times until popcorn is generously coated in chocolate {about 2/3 of melted chocolate}. Be sure to save some to drizzle on top.
Pour popcorn mix on a cookie sheet lined with wax paper. Using a spoon drizzle remaining melted chocolate over popcorn.
Let the popcorn mix harden for about an hour and store in an air-tight container until ready to use.
Is you mouth watering yet?  This stuff is good! I was kind of sad to give it all away!

The favors:

Aren’t they darling?!
And delish!
Ready to Pop, White Chocolate Popcorn Mix!
3 bags microwave popcorn, popped
2 – 12 oz. packages premier white chocolate morsels
2 – 12.6 oz. bags chocolate coated candies (such as M&Ms)
Mix half of popcorn {1- 1/2 bags} and 1 bag of candy in a large bowl. Melt 1 bag white chocolate morsels in microwave at 75% power for 3 minutes, stirring every 30 seconds, until melted. CAREFUL NOT TO BURN!!! Pour a small amount of chocolate over popcorn and stir to coat. Continue adding chocolate, a little at a time, until popcorn mix is fully coated. You will use about 2/3 of the white chocolate.
Spread popcorn mixture on a cookie sheet lined with wax paper. Using a spoon, drizzle remaining white chocolate over popcorn. Allow to cool for 1 hour before breaking popcorn mix into large chunks.
Repeat with remaining popcorn, candy and white chocolate.
Yield: about 20 cups popcorn mix.
………………………………………………………………………………………………………………………………..
YES, you can order these for your shower now! Stop by either of my shops to place your “Ready to Pop” order now! don’t see what you want? I can create custom orders to match any theme or decor!

Better Than (Bleep) Cake

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Since the weather outside today {and every other day this week so far} looked like this:

And because too much “togetherness” is starting to make us feel like this:

{image borrowed from here}

We decided to make this:

Today {for little one’s ears} we called it “Better Than Anything Cake.” But come on, we all know what it’s really called. Yes, this is Better Than Sex Cake. {GASP, did she just say. . .? Yes, I did} Okay, now that you know how good the cake is, you want to make it, right? 
Ingredients:
box Devil’s Food Cake Mix {plus ingredients required on the box}
14-oz can sweetened condensed milk
12-oz jar caramel ice cream topping
8-oz container frozen whipped topping
chocolate-toffee candy bar (such as Heath or Symphony) or toffee chips

Mix and bake the cake according to package directions.

Watching the mixer do it’s work. No, they aren’t fascinated by the machine. They are waiting patiently because they know they will get this:

Okay, back to the cake.

Cool for 15 minutes. Using the handle of a wooden spoon, poke holes in the cake about 1-inch apart. 

Pour the sweetened condensed milk over the cake, allowing the holes to fill.

 Do the same with the caramel sauce. Place in the refrigerator for several hours. The longer this cake soaks, the better it gets so be sure to prepare it several hours in advance!
 If you decide to use a candy bar for the topping, chop it up into small pieces.

 Just before serving, spread the whipped topping evenly over the cake.

 Sprinkle candy bar pieces or toffee chips over the whipped topping.

Now cut yourself a nice big piece and enjoy!
It made us feel better today!
Be sure to keep this cake refrigerated! 

Easter Treat {you don’t want to miss this}

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I have a riddle for you. . .
What do you get when you mix
 this 
{white chocolate}
with this?
{jelly beans}
You give up? 
I’ll give you a hint, it’s really yummy treat for Easter!
Friends, let me introduce you to 
Jelly Bean Bark. . .


Yum!
Here is how you make it. 

You’ll need a 24-oz bag of Nestle Premier White Morsels {this is the large size bag} and a 10 to 14 oz bag of jelly beans.

Melt your morsels on the stove using a double-boiler or in the microwave on 70% power. Be careful to stir frequently so that you do not burn the chocolate!! If you are using the microwave, heat in 30-second intervals, stirring in between, until fully melted.

While your chocolate is melting, line a cookie sheet with wax paper.

Lay half of the jelly beans on the pan.

Pour the melted chocolate over the jelly beans and use a rubber spatula to spread it across the pan creating an even layer.

Place the remaining jelly beans on top of the melted chocolate. Allow to cool at room temperature for several hours or put in the refrigerator to cool for one hour.
Peel away wax paper and break into 2 to 3-inch pieces.

Enjoy!