Can’t Upload Pictures

I was going to write a blog post and post pictures and show what I made this evening, BUT for some reason I can’t upload any photos to blogger.  What is up with that?  Anyone else having problems with it?

Anyway, here is the recipe I used this evening:

They turned out soooo good and I had to share the recipe link!

Grace also made a couple little cakes in her Easy Bake Oven this evening and they turned out great – for a change!  Hopefully tomorrow I’ll be able to upload pictures.
Night all!

Marguerites a la Pioneer Woman

 Before.
Ritz type crackers
Little Peanut Butter on crackers
Marshmallow on pb.
 This broiling probably took maybe a minute.
The finished product!
The kids just LOVE this.
Ryan wants to eat it every day.
I’m sure he’d get tired of them if we did that,
but we will enjoy them for a couple days anyway.
Thank you PIONEER WOMAN for such a quick, tasty treat!

Sweet Potato Casserole {365-18}

 “What is that?” you say.
I guess it’s obvious by the title of my post! 🙂
 See the pecans and crunchy goodness? My mouth waters as I look
at these pictures this morning.  I may have to eat some for breakfast!
 This is the Sweet Potato Casserole that my family fell
in love with at dinner last night! Wow!  
It is a wonderful recipe and I’m going to share it.
This, on the other hand is not that delicious.
I always leave something in the turkey.  Always.
Yep, the neck got cooked along with the stuffing.
I only realized the neck was still in there after it was stuffed
and roasting away in the oven.  Oops! 🙂
The turkey was delicious.  Mashed potatoes and homemade gravy
were delicious.  The sweet potato casserole was an absolute delight!
I have this one sweet potato recipe I always use, but could not find it!
I was in a panic, then I remembered  I have the internet and there was
probably a recipe or 2 online that was similar to the one I had.
Here is the recipe:
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.

Ingredients:

  • 3 cups mashed sweet potatoes
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter
  • .
  • Topping:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
HERE is the site where I found it.
Credit to where credit is due! 🙂  

Apple Nut Hotcakes

Today I thought that these would be a YUMMY lunch treat for the kids and I! Mine are minus the nuts today, but I’ve made them with nuts and I like them either way. I got this recipe from an advertising page that came in the same package with a magazine a few years ago (Country Magazine).

HOTCAKES:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup milk
3 tablespoons botter or margarine, melted
2 teaspoons vanilla extract
2 egg whites
1/2 cup shredded peeled apple
1/2 cu chopped walnuts
APPLE SYRUP:
1/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon ground allspice
1 1/2 cups apple juice
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine milk, butter, and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stuff peaks form; fold into batter with apple and nuts. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. For syrup, combine sugar, cornstarch and allspice in a medium saucepan; stir in apple juice. Cook and stir over medium heat until thickened, about 6-8 minutes. Serve over hotcakes.
Yield: 10-12 hotcakes.

Peppermint Meltaway Cookies

Cookies
1/2 cup powdered sugar
1 cup butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1-2 tablespoon milk
1/4 teaspoon peppermint extract
2-3 drops red food coloring
hard peppermint candies or candy canes, crushed

Directions
1FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
2Beat at medium speed until creamy (1 to 2 minutes).
3Reduce speed to low; add flour and cornstarch.
4Beat until well mixed (1 to 2 minutes).
5Cover; refrigerate until firm (30 to 60 minutes).
6Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
7Place 2 inches apart on ungreased cookie sheets.
8Bake for 12 to 15 minutes or until edges are lightly browned.
9Let stand 1 minute; remove from cookie sheets.
10Cool completely.
11FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
12Stir in food color, if desired.
13Drizzle over cooled cookies.
14Immediately sprinkle with crushed candy.
15(I have found it is easier to put the crushed candy in a bowl and”dip” the top of cookies in them right after I frost them).
*don’t know why the ingredients are highlighted. must be from the page I copied.

Tasty Tuesday

Yes I am actually posting a Tasty Tuesday recipe on Tuesday! 🙂

This one is really just a cool and refreshing snack that we like to have during the summer.

Cool ‘n Creamy Coffee Freeze
(Kraft Food & Family magazine, summer 2006)

Pour 1 cup milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen Cool Whip (or any store brand whipped topping works just fine), 1pkg (4-serving size) vanilla pudding and 1 tbsp. instant coffee. Then blend until smooth, pour and enjoy!

You can also leave out the coffee and add more milk ice and have some nice vanilla shakes. If you want, freeze it for about an hour or so and stir it up. Gives you that “frosty” effect. You can also make it with chocolate pudding. Have fun with it! 🙂

Tasty Tuesday

Mm mm, homemade spaghetti sauce! This is from the fruits of my labor last summer. We had 4 tomato plants and I made tomato puree and froze it. Yesterday I decided to get it out and make it into spaghetti sauce. The process is quite easy, but I hadn’t realized how much I needed to cook it down until after we had it on spaghetti for dinner last evening.

I had about 10 cups of tomato puree that were frozen, so I thawed them in a big pot and added 2 small cans of tomato paste and some spices (italian seasoning, garlic and onion powder, salt, pepper) and a pound of ground beef was browned and added. It was bland and runny.

After we ate, I took the leftovers and put them back into a pot to simmer for hours. Eric told me what he thought the sauce needed, so I added more oregano, basil, parsley, salt, pepper and celery salt. My husband seemed to know just what it lacked because after hours of simmering it is wonderful!! I can hardly wait to use it for dinner tonight!

The pot above is what is simmering right now waiting for dinner. It’s not the runny version! Eric has a sensitive stomach to spaghetti sauces, so we’ll see how it reacts to this homemade stuff tonight.