After missing yesterday, I'm going to try to give you all 2, yes TWO, easy recipes today. The other (non sweet) recipe will be posted later tonight, so check back. I know lots of people will be partying this weekend, so I want to give you some fresh ideas. These are Speedy Turtles....
They make my heart sing. They are so extremely yummy. If you like a candy turtle, you are going to love these fellas. I had actually forgoteen about them this year until my friend Nicci over at Nix9to5 mentioned she was making them. I about ran to Wal-Mart to get what I needed, which was only one thing, because I keep everything else on hand. You gotta love a recipe like that. Okay, I really wouldn't even call this a "recipe", it is a method, a tasty method.
Small Twisted Pretzels
Preheat oven to 300. Line baking sheet with waxed or parchment paper. Lay out your pretzels, how ever many you want to do. I did a super small batch because I have so much other candy floating around. Unwrap your Rolos and place in the middle of each pretzel. Warm in oven for 2-3 minutes, just until the chocolate gets a little glossy and melty and yummy. Remove from oven and squish (yes, that is a technical baking term) a pecan half right on top of your melty Rolo. Allow to cool. By FAR the hardest part of this "method". I have been known to speedy up Speedy Turtles by placing the whole sheet pan in my deep freeze at this point so the chocolate will harden quicker. Once they are cool, enjoy. And thank me.
Make and Take Recipes 1: Toffee Bars
I got the recipe from a post on Simple Saving Savvy and they didn't disappoint. Here is the recipe:
1 Cup Brown Sugar
1 Cup (2 sticks) Softened Butter
1 Egg Yolk
2 Cups Flour
1 Cup Chocolate Chips
1/2 Cup Toffee Chips (or crushed Heath bars)
Beat sugar and butter until fluffy. Add in egg yolk, then flour. Press into a greased jelly roll pan (I actually lined it with waxed paper for easy clean up) and bake at 325 degrees for about 20 minutes until lightly brown. While still warm, sprinkle chocolate chips on crust and allow to get glossy, then spread over crust with a knife. Top with toffee chips, cool, cut and serve.
You know I always want to change a recipe, so here are my thoughts. It is a little too sweet for me. I packed my brown sugar, but I won't next time. I also think milk chocolate chips would be better than the semi-sweet ones I used this time. Oh, and that is WAY not enough chocolate OR toffee. I probably doubled both.
I was candy making with some friends and we couldn't stand it and ate them piping hot, right out of the oven. They are DIVINE hot. Absolutely divine.
JWL Cookbook Review 2: Punchy Sangria
Well, it has been awhile, but I promised more recipe reviews from the Enid JWL cookbooks, "Stir Ups" and "Cooking By the Boot Straps" and I am finally delivering. This recipe has been a part of my summer for quite a few years and it comes from the "Stir Ups" book.
The summer before Dustin and I got married Mom, the sisters and I tried several sangria recipes for the wedding. It was a rough job, but someone had to do it. This is the one we picked and I've been living on it every summer since. It is simple and so good you'll be kicking back on the porch relaxing with a tall glass in no time!
12oz. Frozen Pink Lemonade Concentrate
4 cups Rose Wine
2 cups Club Soda
Juice of one lime
Orange and Lemon slices
Chill all ingredients. Mix the first 4 ingredients together in a large pitcher, add orange and lemon slices and enjoy!
If you want to make it really great, combine everything but the club soda and let it chill out in the fridge for a few hours. Right before serving, add the soda and enjoy. I've even been known to add the club soda by the glass. Sooooo good on a hot summer day. Even Dustin likes it, but shhhhh, don't tell anyone.
I normally use the blush wine in the box (yes, I'm redneck, I'm okay with it, you should be, too), but last time Dustin bought me an actual bottle of rose wine and it was quite tasty and was the perfect amount for two pitchers of sangria.
Play around with the fruit added to the mix. Lemons and oranges are standard, but I think wine soaked apples sound yummy and frozen peaches would be the perfect ice cubes.
Quit relying on me and go purchase your own JWL cookbooks! You can get both of them for $40 here. Don't forget to head on over to Facebook and become a fan of Enid JWL. They are doing an awesome cupcake fundraiser right now that makes me wish I were closer to Enid!
JWL Cookbook Review 1: Spinach Artichoke Dip/Chicken Spinach Artichoke Pasta
Drippy Chocolate Cupcakes
I love the drippiness they have. Yes, it is a word. Really? It's a yellow cake mix and PW's icing recipe.
3/4 cup of sweetened condensed milk
2 T. butter
6 oz semi-sweet chocolate
Melt in a pan. Don't boil. You can let it cool and set up a little bit more like a frosting, or be impatient like me and just poor it on like ganache.
Oh. Heavens to Betsy. These are good. I'd share, but we ate them all. Sorry. No. Not really.
Torn Spinach Leaves
1 Chicken Breast, butterflied
Black Bean and Corn Salsa
Crushed Tortilla Chips
1 cup Buttermilk Ranch Dressing
1/4 cup Salsa
Butterfly open your chicken breast with a sharp knife. I actually cut mine all the way through to give me 2 thin breast pieces. Then sprinkle with Taco Seasoning (my recipe for taco seasoning is all the way at the bottom of this page in the Taco Pie recipe). Sometimes I brown the chicken in some olive oil, sometimes I grill it. Either way, delicious.
After resting 4-5 minutes slice chicken on the diagonal and assemble salad using all remaining ingredients. Yummy and easy! I even like to substitute Fritos sometimes. mmm.
Steak and Spinach Quesadillas
Here is how I threw them together...
2 Whole Wheat Tortillas
Shredded Cheddar Cheese
1 bag Seasoned Fajita Beef
1/2 cup Chopped Onion
1/2 cup Chopped Bell Pepper (I like red, yellow or orange)
1 Garlic Clove, chopped
1 cup Black Beans, drained and rinsed
1/2 cup Frozen Corn Kernals
1 Tbsp. Fresh Cilantro, chopped
1/2 tsp. Cumin
1/2 cup, plus or minus, Salsa
First, for the Black Bean and Corn Salsa....Saute the onions and peppers in some olive oil until soft. Add the garlic right at the end...you don't want it to burn. Toss in black beans and corn, allow to warm while you grab the salsa from the fridge. Add salsa and cumin. Allow to warm through. Stir in fresh cilantro at the end. This is yummy all by itself. I made it up a few years ago to top a SW Chicken Salad. I'm sure that recipe will make it's debut as the weather warms. I also use it in these quesadillas and in breakfast burritos. MMMMMM.
Now, for the quesadillas...Toss the fajita beef in a pan and allow it to warm through. Coat one side of a tortilla with cooking spray and throw in a warmed skillet. Top the tortilla with cheese, beef, spinach, black bean salsa, then more cheese. Throw on another tortilla and spray it with cooking spray. CAREFULLY, flip the quesadilla over and toast on the other side. About 2 minutes. Once it is toasted and melty, remove to a cutting board. Now comes the hard part. Let it rest for a minute or two. It will be hard, but trust me, it is worth it. If you cut it now you will lose all of your cheese, and that is just a sin. Wait. Wait. Okay, now, cut it into forths and serve with more Black Bean Salsa and some sour cream and guac, if you don't forget to make it. Then take the praise from your family, because these things are sinful. No need to tell any of the shorter members of your family that you just snuck spinach and peppers into their dinner.
My sister, Cindy, sent me this idea last week. It's so easy, I'm not even sure you can call it a "recipe". As she put it, her teenage children thought she was the "bomb". :-)
1 single ready made pie crust
1 can Apple pie filling
Cut your pie crust into 4 triangles, scoop a small amount of pie filling in the center of each triangle. Fold over the point of the triangle to meet the center of the wide part and press. Bake at 400 degrees until crusts are light brown and yummy, about 25 minutes.
Dustin had been asking me for peach cobbler for over a week, but because I'm too lazy to use a pastry cutter to make my own crust, I hadn't done it. I happened to have an extra premade crust in the fridge, so I decided to make a peach version of Cindy's Easy Turnovers and WOW! So yummy and so easy! Did I mention yummy?
I made my own peach pie filling and here is how I did it. I think you could do it with different types of fruit, cooking harder fruits longer before adding the flour.
4 T butter
1/2 cup sugar
1/2 cup water
1/4 tsp. nutmeg
1 bag frozen peaches or 8-10 fresh peaches, sliced
3 T flour
Melt the butter in a skillet, over medium heat. Add sugar and water and simmer until the sugar is dissolved. Add peaches, nutmeg, salt and flour. Stir and cook until thickened.
This recipe made enough peach filling for 8 turnovers. I put half of it in the fridge to use in a day or two. Soooo good and such an easy dessert. This one will be making numerous appearances in our house. Thanks, sis!
Taco Pot Pie
A good friend of mine, Jenn, sent me this recipe a couple of weeks ago after reading the "What's For Dinner" section of Confessions. I put it away and finally pulled it out last night. It was so good! I wish I would have taken a picture, because once it was plated and had all the toppings on it was very, very pretty. Here is the original recipe Jenn sent me...
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions*
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
6. The top of the pie got brushed with cream. Because I had it and anything with cream is better. Really? It makes the crust brown and crispy and yummy, but you can beat up an egg and use that if you would rather, but if you are going for it, why not REALLY go for it, ya know?
Here is what I will do differently next time: