Aunt Em's Famous Caramel Corn

Happy week before Christmas Eve!  You guys, I have been riding a flip flopping, up and down and all around roller coaster for a week now.  Let me fill you in....

On Monday December 9th, I was sitting in the dentists waiting room while my darling hubby had some work done.  I went to post something on my FoodThoughtsOfaChefWannabe Facebook page and BAM.....it had been hacked.  I was taken off admin and the entire contents and control of the page had been stolen.  After much support from all of you, many attempts at contacting Facebook and lots of prayers and luck I got it back last night!  I was devastated thinking I would lose all of those friends!  Now that my holiday spirit is back I have a recipe to share!

This recipe is from a family I grew up with, it is their great aunt's recipe.   My oldest sister has been making this recipe for years and she is "known" for this caramel corn.  I decided I wanted to try my hand at it this year and holy Toledo Ohio!  Amazing, just as always!  This is Aunt Em's recipe but my sister adds vanilla and so, I did too.  Double yum.  I don't suggest any children help with this one, and I DO suggest making a double batch.  You are going to need it!

This recipe is so easy, no thermometers, just good old fashioned timing.  You can't mess it up!

Here we go!
8 qts popped popcorn (if you use salted popcorn or salt your popcorn omit it from the recipe list)
2 sticks butter
2 cups brown sugar
1 cup Caro syrup
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract (optional)

Keep popcorn warm in a 250 degree oven.  Combine all ingredients EXCEPT soda in a saucepan and stir until all ingredients are combined and sugar is melted.  Continue to stir until the mixture comes to a boil, boil on medium for 5 minutes.  Now is the time to add your SODA and VANILLA if you are using vanilla!  Stir to combine, mixture will raise up in your pot for a moment so don't be alarmed! Pour over popcorn that is in a large roaster or large foil pan.  Stir to combine the caramel and popcorn.  Place back into oven for 1hr.  Stir after 15-20 minutes.  At 60 minutes, stir one last time and let cool and break.  Keep in airtight container!

Her recipe says, "keeps well in a coffee can"!

SIMPLY the best!

Pecan Pie Muffins

Hello my friends!  So good to have you back again!  Everyone in the US getting ready for Thanksgiving celebrations?  Do you do the cooking or just the eating?!

I decided to share some recipes for the holidays this year that are from my mom.  Not recipes my mom made or had made, just recipes she has sent to me over the years from newspapers!  I am going to share the things that have been shared with me.  For Thanksgiving I am going to share some unconventional twists on Thanksgiving foods or dinner options!  

This recipe is perfect for Thanksgiving breakfast, brunch, the day after, etc.  They have the chewy pecan pie top of a perfectly soft muffin! Make these in foil liners if you can.  I think it will work fantastic and the recipe actually calls for that, but who reads ALL the directions?  If you use foil liners, peel them off and heat up for a few seconds, and oh my gosh!  This recipe clearly has been around the block by the looks of it but let me get to the most important part...the BAKING!

You will need:

1 cup chopped pecans (I bought halves and cut the up so I could put a half on top as decoration)
1 cup packed brown sugar
1/2 cup all purpose flour
2 large eggs
1/2 cup butter melted

Preheat oven to 350 degrees F. 
In a bowl mix together pecans, brown sugar and flour.   Whisk eggs until foamy and combine with melted butter.  Add to dry mixture and mix until combined.  Line muffin pan with foil liners and fill each about 2/3 full.  (I got 10 out of mine and WILL be doubling it next time)  If you choose, add a pecan half on top!  Bake for 20-25 minutes until the tops are just beyond golden brown, kind of that pecan pie top color!

Enjoy warm, maybe with a little butter?!?  Some coffee?!?  

Happy Thanksgiving friends!

Slow Cooker Bread Pudding

Hey guys!

I feels like fall today!  I HAD to get this recipe up for you all, because well, as I mentioned, it FEELS like fall!

It is comfort food night at our house tonight.  Spaghetti and meatballs, (I made over 100 so I could freeze some), bread pudding and Eagles football!  E-A-G-L-E-S EAGLES!

This recipe is made for my small slow cooker, but can easily put into your regular size, just watch the cooking time, I don't think it will take near as long!

This is supper easy, and my traditional bread pudding recipe is here.  This is perfect for someone who wants to "set it and forget it" so to speak.  My prized bread pudding is easy but this is even easier and I know how attached some of you are to your slow cooker!~  #slowcookerlife

VIDEO HERE:

Here is what you will need:
6 cups cubed bread (use old hamburger, hot dog buns, stale bread, it is a perfect use up)
1 1/2 cups ilk
2 eggs
2 T melted butter
1 cup packed brown sugar
2 tsp vanilla
1 tsp cinnamon

Spray your slow cooker with cooking spray or butter it well.  Add in bread.  In a large bowl combine the rest of the ingredients.  Pour it over the bread, and push the bread down to make the bread is all soaked!

Set it on HIGH for 3 hours!  My husband loves it with some heavy cream or half and half poured over the top!  How do you like it?!

ENJOY!

Homemade Enchilada Sauce

Hello, Hello!

Hoping this post finds you all healthy, happy, and never gassy.  I literally am sitting here laughing as I type, I am totally leaving that in.  Might be my new tag line.  What do you think?

Sooooo.......  We have been having major Mexican food hankering's in this house.  We have been obsessed, it is kind of ridiculous.  Well over a month ago we decided to try and make cheese enchiladas like our favorite Mexican food restaurant, and I made the gaggy mistake of buying enchilada sauce in a can.  I used to do this all the time and loved it in my sons favorite dish which is Cody's Favorite Enchilada Casserole   

So, I opened the can and it was as thin as water, had a layer of grease floating on top and the smell could have gagged a maggot!  HOW did we ever consume this junk?!  I went to my phone and began googling enchilada sauce recipes.  After spending an hour tweaking and tasting, simmering and adding, from numerous recipes, this is what we came to that we loved.  When I say loved, I mean, it is so thick, and creamy and delightful.  I have used it as a soup base, as a Mexican spaghetti base, I mean, you could literally eat it with a spoon and call it Mexican Tomato Soup! New recipe idea!

This makes likely much more than you may need for one recipe.  However, it freezes beautifully and why not make it once and have it for twice or more!  Am I right?  Let's get to it!  Make sure to check out the video as well!

You Will Need:
4T vegetable oil
4T flour
1 1/2 tsp chili powder
2 tsp cumin
1/2 tsp oregano
2-10 oz. cans Original  Ro-tel (Tomatoes and Green Chilis)
3 cups water
1/2 tsp garlic powder
1/2 tsp onion powder or onion flakes
1/2 tsp salt
1/2 tsp sugar

In a medium sized pot, add in oil and flour.  Whisk until combined.  It will clump up in your whisk a little just let it go for about 30 seconds.  Add in your chili powder, cumin and oregano.  Let those spices heat for a few seconds and wake up their flavor.  Now add in about half of your water.  Whisk and let simmer for a couple of minutes.  Add in your tomatoes and chilis and the rest of the ingredients as well as the rest of your water.  Let simmer for about 3 minutes while whisking.  When it has simmered and smells amazing, remove from heat.  Using an immersion blender or a standing blender, blend ingredients until it is a smooth and creamy consistency.

You are officially ready.  Ready to service this over anything you like.  Might I suggest my cheese enchiladas?  Video below!


ENJOY!

 

Buttery Parmesan Potatoes

We meet again!  Finally, right?

You guys, I missed my website birthday!  WHAAT?  She turned 8 years old on August 20th!  Oh the vision I started out with has changed so much!  Those first ideas were laughable, my former 2 to 3 new recipes a week is now an unthinkable goal for me and I love it all.  All the dreams, all the changes, all of the everything.  Most I love all of you who have followed me, endured my losses, shared in my successes, and remained supportive friends through it all.  May God bless you abundantly, and forever, hold you in the palm of his hand. 

I have been missing my mom... what is new right?  Not in a bad way anymore though.  More happy missing.  Makes total sense right?  Anyway, she always boiled potatoes.  I am fairly sure we always had boiled potatoes, or she would mash them.  My dad was the fried potato master but I think my mom was the boiled potato lady.  I am not sure I remember ever eating a baked potato at home as a kid.  I do remember she would make me green beans daily just about.  (insert spoiled rotten brat grin)  I still love green beans like a fool to this day.  Anyway, these potatoes are just how she used to make them, minus all the good stuff.  Sorry ma, I mean, we both know seasonings and flavor weren't always your forte.  I appreciate every morsel you ever fed me.  Except show leather roast beast....EVERY. STINKIN. SUNDAY.

Let's do this!  If you are a visual kinda human, I have a video below you can watch!

1-2 lbs of potatoes (I used 1.5 lbs of a tricolor baby potato, feel free to use regular russets that you have cubed)
1T salt for water to cook potatoes in
6 T butter
1 tsp Italian Seasoning
Salt
Pepper
1 tsp Parsley
1/2 cup grated Parmesan cheese

In a pot big enough to hold your potatoes, add in water and 1 T salt.  Bring to a boil, add in rinsed potatoes and boil until the can easy get a fork to slide into the potato.  I used baby potatoes and it took about 20 minutes, yours may take less or more depending on size, so just keep checking.

When they are fork tender, drain and add right back to the hot pot so the rest of the water will evaporate.  Add in 2 T of butter and toss the potatoes.  Let them sit for a few minutes and begin to get a little color on them.  You will stir and almost "fry" them slightly.  That boiled buttery potato with a wee bit of surprise crust is amazing!  Do this until potatoes are just the way you want them.  You can let them go much longer to be full on fried on the outside.  Sprinkle in Italian seasoning, parsley, salt and pepper to taste and that glorious cheese!  Toss for a few seconds and immediately remove from heat.  This will go perfectly alongside steak, or anything else you choose.  I served mine with thick cut chops that were as good and tender and flavorful as you can imagine!

  Thank you for stopping by, I appreciate your friendship and support!  Make sure if you aren't "following" my website you do so on the right hand column!  Also check out the video above and subscribe to my YouTube channel for more videos!

Golden Oreo Blondies

Good old Oreo Cookies.  They come in darn near every imaginable flavor these days, don't they?  My husband the "not a huge fan of chocolate" guy, LOVES the Golden Oreos.  Just as a side note...who doesn't love chocolate?!  Nobody normal. 

I have been feeling some baking in my bones.  In fact, the day I baked these for hubby, I also re-shot a video that turned out blindly bright.  This time, all of my video clips were corrupt so I can tell you with confidence, I stress ate me one of these babies, OK maybe two.  I mean it depends on how you look at it, I cut one in half.  I ate them like 3 minutes apart, so I am fairly confident the calorie and fat count is less than eating the whole thing at once.  When my husband sees me do this he laughs and says, "you DO know they are still the same whether you eat half now and half later or all at once, right"?  Haha!  He is a lover of all things Blondie.  (except his brunette wife).  He asked me to make Blondies with Golden Oreos in the middle and they were awesome, so I surprised him with another batch and wanted to share them with you.  The cookie kind of melts into the Blondie and the cream is still in the center.  Oh my.  Just close your eyes and go for it. 

I make these in an 8x8 pan but feel free to use a 9x13 and bake just 30-ish minutes!

You will need:
1 cup melted butter
2 cups brown sugar (light or dark makes no difference)
1-2 tsp vanilla extract
2 cups all purpose flour
1/3 cup butterscotch chips
1/3 cup vanilla chips

Preheat your oven to 350 degrees F. 

I used just a whisk and spatula but feel free to use an electric mixer or stand mixer.
In a bowl combine melted butter, brown sugar and vanilla, whisk until smooth and combined.  Add in eggs and whisk, again until combined.  Pour flour into the mixture and using a spatula just stir and fold until combined.  I add the chips in halfway through so I don't have to mix any longer than necessary. 

Line your pan with parchment (easier to just pick them up out of the pan)  I still spray the sides with nonstick spray.  Spread mixture in pan and then add Oreos.  If you squish a lot of batter out between them just spread it around when you are done.  You can place these on top to, but, I like pressing them down about halfway.  These are a really thick, chewy Blondie.  Bake for approx 40-45 minutes.

Let cool for at least 20 minutes IN THE PAN!  They need that time to carry over bake and set!

ENJOY!
Don't forget to watch the video and subscribe to my channel!   

Peanut Butter Cup Popcorn

Good Evening friends!

I hope this finds you well, escaping the heat (we are literally sweating to death AND unable to breath in the midwest today).  I am however looking forward to some possible good storms tonight.  No damage please Lord, just some heavy rain, LOUD thunder and BIG lightening, wind, I am going to need winds just under damaging gusts!  Now I can wrap my soul around that for sure!

You know what else I can wrap my soul around?  Chocolate, and popcorn, and peanut butter!  You are going to laugh when I tell you I got this recipe from the back of a popcorn bag.  Yep.  Tried it a few times for different gatherings and I just had to share it.  I mean cooomme on.  It requires a few steps, but nothing you can't handle, I promise.  Please in all seriousness be careful of flying hot popping in midair popcorn and super hot sugar syrup.  

Ready?

Here is what you will need.....

3 T oil (veg, canola, peanut)
1/3 cup of popcorn kernels
2 T melted butter
1/2 tsp salt
1/2 cup honey
1/2 cup granulated sugar
3/4 cup creamy (or chunky, I mean heck why not?) peanut butter
1/3 cup melted chocolate chips or chocolate almond bark, about 8 ounces
Reeses Peanut Butter Cups (mini's or reg cut into 4ths)

Heat oil in a large pot of medium heat.  When you suspect the oil is up to popping temp, toss in a couple of kernels and place the lid on the pot.  When they pop, add in the rest of the popcorn.  Let it go until the popping starts slowing down.  Now this is where things can get questionable.  Slowing down for some can mean something totally different than what popcorn thinks is slowing down and it so just pay attention.  I am still trying to get burned popcorn marks out of my favorite orange pot!

When it is popped place into a bowl large enough for mixing!  A big one!  Drizzle over melted butter and salt and toss to coat.  Set aside.

In a small-medium saucepan, add in honey and sugar.  Let heat and come to a boil, let boil for 2 minutes.  Remove immediately from heat, and add in peanut butter and vanilla.  When this mixture is combined completely drizzle over the popcorn.  Toss and fold and mix and repeat until all of the popcorn is coated or as coated as you would like it.  Pour on to a parchment lined cookie sheet and spread into a single layer.  Drizzle with melted chocolate and let cool completely then top or toss with peanut butter cups!

  You are VERY welcome

Crazy Caprese Salad

Sometimes tradition is made to be broken.  Or rather, sometimes tradition isn't quite right in your opinion.  Caprese is all of that for me.  I love it, I mean L O V E it.  I don't love balsamic vinegar, and neither does my husband.  I don't always have big beautiful tomatoes available or on hand so this mixed up version of a classic is what we love and eat probably at least once or twice a week!  It is super easy and I almost dare say isn't even a real recipe but, I am sharing anyway.  We have every level or home chef watching and reading and nobody will be left out!

This is simple and your kids can even make it.  My favorite way to eat it is next to a thick rare steak, or grilled, highly seasoned chicken breast or thigh.  I don't care for mushy tomatoes so I make as much as we will eat in one meal that no more.  I don't want to have to refrigerate.  Just say no to tomatoes in the fridge!!!

Here is what you will need!

1 pint cherry or grape tomatoes
1 8 oz ball of soft mozzarella
5-10 leaves of fresh basil
2 T olive oil
salt and pepper to taste

Cut tomatoes in half or bite size pieces and place in a bowl.  Do the same with the mozz and toss it in!  Tear, or cut your basil.  Add it and the rest of the ingredients to the bowl.  Mix to combine and let sit about 15 minutes before serving.  We prefer ours at room temp but service it how you enjoy it!

YouTube Video:  (Don't forget to SUBSCRIBE!)

I know this was simple and easy but we love it so much I had to share.  We don't care of balsamic vinegar but if you do, add it!

Enjoy!!

Easy Pineapple Upside Down Cake

HAPPY BIRTHDAY to my hubby!  Another year older, another year wiser and another year better than ever!  I love you my George!  May God give us many more birthdays to celebrate!

Sometimes, traditions get a scramble and that is what happened this year.  My husband always wants an ice cream cake.  ALL vanilla, so I have to special order it.  I make it match his "theme" which we do every single year for each other.  Full decorations, everything!

ScRaMBlE

He asks for pineapple upside down cake this year.  How do I theme pineapple upside down cake?  Do a pineapple theme?  I am sure he will love that.....so instead for the first time in 20 years, I had no theme.  I think he was a little devastated.  Since he spring this on me last minute, I didn't have a white cake mix.  You might think to use yellow, but for my licking it is to dense.  So of course this mean a trip to Walmart because as I have said before, it is 3 blocks away!  You know, if Walmart doesn't have it, nobody does!

So here is what you will need for your pineapple upside down cake.  Read carefully because there will be a couple of substitutions and additions to the recipe!

You will need:
1 white cake mix
120 oz  can chunk pineapple (and its juice)
Smalll Jar Maraschino Cherries
1 1/2 cups brown sugar
1 stick (1/2 cup) butter, melted.
vegetable oil
eggs

Preheat oven to temperature suggested on the box.  I made an 9x13 so I preheated mine to 350 degrees F.

Melt your butter and pour into baking dish.  Use a spatula and spread it around and coat the sides a little so it doesn't stick and for more flavor!  Now, sprinkle in your brown sugar.  It seems like a lot.  It is.  Go with it!

Now for the pineapple.  DRAIN AND KEEP the juice!  Every single time I yield 1 cup of juice from my pineapple.  You are going to use this juice in place of water.  Squeeze or smooth the pineapple to get all of the juice.  If you don't get enough, use water to make up the difference.

Now evenly sprinkle your pineapple over the brown sugar.  Now go in with your cherries!  Use as many or as few as you like.  Even leave them off if you like.  Set baking dish aside and get out a bowl for better!

Mix up the box recipe as instructed only use WHOLE EGGS (not just whites) and pineapple juice for water.  Mix until smooth and then pour over the brown sugary, pineapply goodness!  Smooth out and bake.  Mine took an extra 30 minutes in the oven.  Just keep an eye out, start with the suggested time and add whatever time you need

Let sit for 10 minutes and then flip out on to a platter or cake board!  I just used a cookie sheet!

I hope you enjoy this light, delicious cake and give it a try!  Happy Birthday my sweet George!

ENJOY!

Egg Roll In A Bowl

Hello my friends!  I do hope this new recipe finds you enjoying the beginning or summer and warm weather!

This is a recipe I was introduced to by my friend Nacine.  She follows a ketogenic way of eating and this recipe was a must make from the moment I saw it.  I know there are 10,000 versions but I wanted to make this one.  Nacine and I have collaborated by picking a recipe of each others and making it.  Check out her channel and see what she thinks of my Quick Pickles!  You can click here.

This turned out just as amazing I thought it would.  It literally tastes like the inside of an egg roll and I love egg rolls!  I want to note a couple of things I did differently. She used broccoli slaw and I used cabbage slow mix.  Whichever you use, it will be amazing.  I used ground turkey and she used ground beef.  Again....whatever you choose is going to be perfect.  Ready for it?  Me too!

You will need:
1lb ground beef, turkey or pork
1, oz16 pkg slow mix (cabbage or broccoli)
2-3 stalks of celery chopped
1 cup shredded carrots (2-3 or cheat and use already grated!)
2 tsp minced garlic
1/2 tsp pepper (black or white)
2 tsp onion powder
1 1/2 Tbsp soy sauce

In a high sided pan brown your ground meat.  If you ground meat rendered a lot of fat, drain it off!  Add in onion powder, garlic, pepper and veggies.  Mic until completely combined, stirring on medium heat.  When all ingredients are combined, taste it, see if you need to adjust any seasonings.  When you have it just perfect, turn heat to LOW, put the lid on and let sit for 405 minutes.  If you want very soft veggies let it go about 7 minutes.

This is really delicious and it will be a staple in our house from now on!  I hope you enjoy it too!

Might I saw, you could roll this up in some egg roll wrappers and have legit delicious egg rolls too!

Italian Style Meatloaf

Good Saturday evening my friends!

Oh what a beautiful day it has been!  I have 3 of my grandchildren today and overnight and the sun is shining and they took a long nap and ahhh......

My husband has been asking me to make him Italian meatloaf and I have been poopoo'ing him off a bit.  THEN, I was asked by one of my dear YouTuber friends if I was interested in doing a meatloaf collaboration video.  She had gotten 4 of us together and we each would share a version of meatloaf we enjoy!  It was the perfect opporutniy to share my Italian Meatloaf AND make my husband happy!  Win! Win!

This meatloaf might seem a little out in left field for you but if you aren't ready to try it with the eggs, do it without.  I encourage you though, to try it.  While I shouldn't give such secrets away, this mixture will make meatballs that your family and friends will beg you to make again and again!

2lbs ground beef
1lb Italian sausage
1cup breadcrumbs (plain or seasoned)
1/2 cup shredded or grated Parmesan cheese2 eggs
2 tsp salt
1 tsp granulated garlic
1 tsp Italian seasoning
1/4 cup marinara sauce
4-6 hard boiled eggs

Topping:
1/2 cup mozzarella
1/2 cup marinara

Preheat oven to 350 degrees F. 
In a stand mixer or large mixing bowl combine all ingredients, for the meatloaf.  Mix with a hand mixer or let mix for 3-4 minutes (see video).

Place meat mixture into a backing pan and form into a loaf.  Make an indention in the middle and place eggs in a row.  Cover with meat mixture well to try and avoid it cracking.  If it does crack, no big deal!

Now to top the meatloaf, pour over 1/2 cup marinara, and bake for 66 minutes.  Remove meatloaf, add shredded mozzarella cheese and back another 10 minutes. 

Let rest for 5 minutes and enjoy!

Pistachio Oreo Fluff

Happy June everyone!  Can you believe it is already here?  School is out for most of you, graduations, summer sports, days at the beach, swimming and more will quickly begin!  But alas, it is also bathing suit season.  This terrifies me in ways I can't explain.  I know!  Let's have dessert and not think about it!

It is also time for lots of BBQ, picnics, family reunions, etc.  You will likely already have a stocked arsenal of recipes for such events, but please, let me share with you something new, SUPER easy, and delicious.  It isn't so overly sweet, but light and creamy and fluffy and OH SO GOOD!  This recipe was just inspired by a recent collaboration video I did on my YouTube Channel!  I taste tested the new Pistachio Oreo Thins!  My husband is a pistachio lover, and these thin Oreo's were no different.  I wanted to come up with something easy for summer, no baking or cooking, simple, not many ingredients and so here we go.

1 pkg Pistachio Oreos
1 3.4 box INSTANT Pistachio Pudding
2 cups Heavy Whipping Cream
1/3 cup SHELLED Pistachios (adjust to your taste)

In a bowl combine pudding, and heavy whipping cream.  Using a hand mixer or stand mixer if you are doubling or tripling the recipe for a larger group, mix until creamy and stuff peaks are formed.  Take approx 10-15 Oreos and crush them with your hands into the mixture.  Fold mixture to combine.  Cover and chill at least 1 hour, more is better!  Before serving, crumble over a handful more Oreo cookies and your chopped pistachios for a wonderful salty crunch!

Like I said, this is not a super sweet dessert.  It is just perfect and the texture is delightful!  The occasional chunk of cookie, or salty crunch of the nuts.....perfection!

Enjoy this dessert.  I wrote this amount for a small group, doubling or tripling is easy and better suited for a larger amount of people!

Give this a try!  Let me know how you liked it!

Cafeteria Corn Bread

Once upon a time, in a teeny, tiny town in central Nebraska, there was a little elementary school with the best cooks ever!

Yes it is true, we had the best lunch ladies.

Now, I knew it couldn't be all that hard to make this to cafeteria lady perfection. One day, well let me start at the beginning.

I had been on the hunt for the perfect cornbread for a long while.  Perfect to me was sweet and NOT DRY!  No hunks of peppers, jalapenos or corn either!

I used to do a "Wednesday Morning Coffee Chat" on Facebook.  We at some point were discussing cornbread because I very much dislike dry tasteless cornbread.  I didn't grow up with it being made at home so maybe I just had no palate for it.  As I stated I loved the stuff we had at school, with chili!  So during the live chat I phoned my old Elementary School, asked for the cafeteria and asked for the person who had been in the kitchen the longest.  I got her on the phone and told her I was wanting to recreate it at home, and for my viewers and readers and she told me the secret.  Sugar, butter and honey.  Her exact words, "a TON of it".  In it, and on it!  Awesome I had my info and I could get to work.

Fast forward 2 years (LOL) when I actually started working on it.  At first it wasn't moist enough, then the corners didn't have that chewy done part we fight over on the edges.  She also told me they use JIF Cornbread Mix.  I forgot to tell you that.  How it ended up was the bit of honey IN the mixture gives you those crispy, chewy edges.  The sour cream gives it an incredible moist texture. which extra milk contributes to as well.  Just don't skip any steps and if you went to OES!    You will take one bite and instantly go back in time!

Here is what you will need:
Jif Cornbread mix
1 egg
1/2 cup Milk
1/4 cup Sour Cream
1/4 cup white Granulated Sugar
1 T Honey

Topping;
3-4 T Melted Butter
3 T Honey

Preheat oven to recommended temperature on the mix, mine is 400!  In a large bowl combine, dry mix, egg, milk, sour cream, 1T honey  and sugar.  Mix to combine and let sit for 5 minutes to rest.

Prepare an 8x8 square baking dish by spraying with nonstick cooking spray or buttering it.  Pour cornbread mixture into the pan and bake for recommended time.  The center may get a little dark and that is perfeclyt fine.  Test with a toothpick and when inserted it should come out with NO wet batter!

While the goodness is in the oven, melt your butter and honey together.  Be ready, if you miss the window of perfect timing, it won't work. (kidding)  When you take out the cornbread use a toothpick and  poke little holes all over that baby.  Then, drizzle that honey butter all over the top.  Don't forget even the tiniest spot!  Let sit for 5 minutes.

If this doesn't take you right back to Ord Elementary, I don't know what will!

ENJOY!

Everything But The Bagel-ish Seasoning

Mu first introduction to an everything bagel was back in about 1994.  I was served a toasted, buttered everything bagel with an order of pasta.  On that day, my foodie life changed forever.  Mostly

. 
Fast forward to a year ago.  I saw the Everything But The Bagel seasoning in Trader Joe's.  I am going to be honest, it is awesome, a little spendy, but I don't love chunks of salt, onion and garlic dried up on my bagel as much as I once did.  I decided recently after being at TJ's again that I needed to just make this at home, my way.

You will find many versions, but you will only find ONE of mine.  I make mine in a more "granulated" form.  I guess my coffee grinder that I use for spices ran away to join a traveling carnival of other "mis-used" coffee grinders, because it is gone.

I use this seasoning on garlic toast, chicken, steak, pork, and veggies.  I mean, I love this stuff!  Shop your local Asian markets or other places for less expensive spices, make double or triple the amount for what you pay for one bottle!

You will need:

2 TBSP Poppy Seeds
1 TBSP Dried Minced Onion
1 TBSP Onion Powder
2 TBSP Granulated Garlic
1-2 TBSP Pink Salt
1 TBSP Sesame Seeds (White)
1/4 tsp Black Pepper
1/2 tsp Dried Parsley

Combine all ingredients into a Ziploc bag.  Roll over mixture several times with a rolling pin.  I like the different textures it gives.  How long you roll over it will depend on the consistency you want!

Place into airtight jar or container and enjoy!  I promise it won't last long in your house!

I LOVE making my own versions of spice blends and any other spice blends!  I hope you enjoy this recipe and don't forget to FOLLOW my page here!

Unicorn Crunch!

Unicorns, unicorns everywhere!  At least for me.  I love unicorns.  While I should probably not announce from the rooftops that I am 45 and obsessed with them, I am anyway!  

Been awhile, eh?  Busy time, just kind of burning both ends of the candle, and still dealing with eye issues.  Had an emergency surgery to replace 2 sutures, 2 weeks ago and fix a vitreous fluid leak.  Joy.  If you follow me on social media or YouTube you probably know the sorted details!

I wanted to make a variation of puppy chow.  No chocolate, no peanut butter.  Just something else, that is new and SPRINGY!  This is what I got.  The first time around I used plain Rice Chex.  The second time I used Vanilla Rice Chex.  If you can get the later, DO IT.  If not, still Do IT, because this is a delicious!  

  I was thinking if you changed up the sprinkles to red, white and blue you could send it home in  fun bags for birthday favors, like a Capt America birthday, black and yellow for a Batman, etc...

You can't beat a quick no bake dessert like this one.  We have all been in a position where we needed something and we needed it like, NOW!

You will need:
1/2 cup dry vanilla box cake mix
5 cups Vanilla Rice Chex Cereal (or plain)
1 1/4 cups white chocolate chips
1 tsp vegetable oil
1/2 cups sprinkles of your choice

Place cereal in a LARGE bowl.  Melt white chocolate chips at 30 second increments at a time until all melted.  I added in vegetable oil to thin my own a TINY bit.  This is optional.  Mix and pour over cereal.  Add in half of your sprinkles and stir until all of the cereal is coated.  Add in your cake mix and the rest of the sprinkles and toss again.  When all of the cake mix has been stirred in, place on a foil covered baking sheet.  Let sit for 30 minutes in a cool place.  Break up and store in a baggie or air tight container!

ENJOY and I hope it makes you feel as magical as a unicorn!

Supreme Pizza Dip

You guys.  It is SO COLD outside right now!  It is actually -12 but feels -28 with windchill! Whaaat?  Why do I live here?! 

We all know weather that can freeze your face in one position in like 4 seconds means staying in and blogging!  I feel like I am getting my groove back!  Welcome to all of my new subscribers here AND on  YouTube!  i am grateful for each of you and can't wait to share more of everything with you!

Soooo.....the Super Bowl is this weekend.  I knew I would be keeping this post short because my precious Eagles will not be playing in it this year.  I don't want to talk about it, I don't want to accept it, but I DO want Super Bowl food.  I  mean, I might as well take away something positive from the season right?  I am.  The food.

This dip is hands down, the best hot dip of life.  There are so many ways to make it your own and I hope that you do!  If you make it tag me on Facebook or Instagram with #imachefwannabe.

Here we go.  I hope your favorite team wins.  I love you even though your favorite team is not mine.  I am not bitter, but boy am I ticked! HA!

You will need:
8 oz cream cheese
1/4 cup sour cream
1/3 cup grated Parmesan cheese
1 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 lb  browned Italian sausage
1/2 cup mushrooms chopped
1/4 cup green bell pepper finely chopped
Pepperoni
Red Pepper Flakes Optional
Garlic and Parmesan Pretzel Crisps, crostini, bread sticks (options for dipping)

Preheat your oven to 350 degrees.  Combine cream cheese, sour cream and parm.  Spread into the bottom of a deep dish pie pan or something similar.  After you spread it evenly, add on pizza sauce.  Next comes the mozz cheese!  Let it rain!  Add on the rest of your toppings, and bake for 25-30 minutes.  Your life is about to change!

Now, I did not add a measurement of pepperoni, but just use how much you want!  These toppings can be changed to anything you want or love on your pizza!  There is going to be no bad combination!  (unless you are a pineapple on pizza person)  Sorry I just can't accept it, eat it or feel comfortable with it! HA!

ENJOY this for the big game, or anytime.  You guys, it is SO good!

ENJOY!!

Cheesy Blushed Chicken

Happy Saturday!  We got a little more snow.  I don't care how much "little" it is, I don''t want anymore!  I want about 70 degrees and sunny.  Oh my gosh, THAT is what I want!

I hope this finds you all doing well.  Everyone eating well?  I hope so and I hope this recipe will have you eating even better in the very near future!

My husband has decided in the last few years, he doesn't love red sauce anymore.  Once in awhile, but not on the regular.  I, on the other hand, could eat it daily.  He loves a good blush sauce so I decided to go this direction and holy moly was it a hit!  He has asked for it twice in one week.  All that means is next time I make a double batch for lots of leftovers AND a freezer meal too!  This recipe will get you dinner on the table in about 20-30 minutes.  You can buy chicken cutlets (thin cuts) or just cut regular boneless skinless breasts in half width wise so you get 2 thin cutlets from each piece.  My recipe will call for 3-4 boneless chicken breasts, that is a full thickness as I cut my own.

Let's get to the recipe shall we??  I made a video on this recipe as well so I will link it.  Don't forget to hit SUBSCRIBE on my YouTube Channel!

You will need:

3-4 bonless skinless chicken breasts cut into 5-8 cutlets
Olive oil
slat and pepper
23 oz jar of pasta sauce or 3-4 cups of your own homemade
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh Basil or Parsley

In a high sided skillet drizzle soe olive oil and turn on heat.  When the skillet has heated up place your well salt and peppered chicken in and brown each side.  No need to cook all the way through at this point.  Brown up all sides of all pieces and remove from the pan.

Pour in your marinara, heavy cream, and grated parm.  Stir to combine.  Place chicken back into your sauce and cover.  Simmer for 10-15 minutes until chicken is completely cooked through.

Serve over a pasta or your choice or rice and don't forget to sprinkle with basil or parsley!

Enjoy this easy, DELISH meal on a weeknight or to enterain your friends!