Cupcake Liner Storagecupcakeholder1

So you have an abundance of super cute cupcake liners.  They are everywhere.  This is a super cute way to store them.  You can either display them on your kitchen counter or put them away in the cabinet.  No matter where you place it.  The cupcake liners will stay in place and not get all squished up.

I found the vase at the dollar tree for…..a buck!  I have seen these same vases in the floral section at Wal-Mart for $.97 cents.  I then added a cute little Chalkboard sticker.  I picked those up at the Target’s Dollar spot. It had eight circle stickers in the package.  They were also a buck!  Total to make this cute holder $1.13!

Having this storage also helps me in my obsession with purchasing cute cupcake liners.  The vase stands about 7.5 inches tall.  Once it is filled to the top.  I stop buying liners.  When I have used the liners, I replace them.

Hope this little tip will help with your cupcake liner clutter.  It sure has mine!

~Enjoy!~

Amish Style Macaroni Salad 

Amishmacsalad1

I absolutely LOVE Amish Macaroni Salad.  I usually purchase it at the grocery store.  But recently have decided to try to make it on my own.  I went searching through recipes.  However, most of the recipes had at least 2 cups of Mayo.  So I adjusted and took away ingredients that my family doesn’t necessarily like.  This is what I came up with.  Even my husband likes it and he really doesn’t care for Macaroni salad at ALL!

 

INGREDIENTS:

2 cups Uncooked elbow macaroni  (or use whatever type of noodle you prefer)
3 to 4 hard-boiled eggs-Chopped
2 Tablespoons Sweet Pickle Relish
1 Small Onion-Chopped
1 Small Red Bell Pepper-Chopped
1/4 cup sugar
2 teaspoons white vinegar
2 tablespoons yellow mustard
1 cup salad dressing ( I use Miracle Whip)

DIRECTIONS:

1.  Cook Macaroni according to package directions or until tender. Drain and set aside.

2. In a Large bowl combine eggs, onion, red bell pepper and relish.

3.  In a small bowl combine salad dressing, mustard, white sugar and vinegar.

4.  Pour salad dressing mixture over veggies and add pasta.  Stir until evenly combine and coated.  Cover and chill for 1 hour before serving.

Note:  I have made this using just one large bowl and combine all ingredients until well coated.  It turned out just the same.🙂

amishmacsalad

~Enjoy!~

Mighty Tastin’ BBQ Chicken Legs Drumsticks

chickenlegs

These are awesome!  My daughter went back for seconds and she is NOT a fan of bbq.  However, if you are not a fan of chicken with bone in or “wet sticky” bbq then you might not enjoy it.

INGREDIENTS:

13 chicken legs (drumsticks) about 4 pounds
1 bottle of your Favorite BBQ sauce (this will get divided up)
2 tablespoons Brown Sugar
2 tablespoons Apple Cider Vinegar
1 teaspoon ground black pepper
2 teaspoons of salt
about 1 teaspoon hot sauce (you can omit this)

DIRECTIONS:

1.  Divide chicken legs in half .  

2. With a sharp knife, make 2 cuts, into the thickest part of each drumstick.  Making sure to cut it to the bone.

3.  Using 2 freezer bags place half of the the drumsticks in each bag.

4.  In 2 small bowls  mix 1/4 cup BBQ sauce into each bowl. Then add a Tablespoon of brown Sugar and Apple Cider Vinegar to each bowl.  Continue by adding 1/2 of a tsp of black pepper and 1 teaspoon of salt to each bowl.  Stir until combine.

****If you are adding the hot sauce add 1/2 tsp. to each bowl now***

5.  Shake each bag gently until the sauce is coated on all chicken legs.  Refrigerate for at least 4 hours.  I like to refrigerate mine for 8 hours.  

6.  Preheat oven to 400 degrees

7.  Line a baking sheet with foil and lightly grease with vegetable oil.

8.  Remove chicken from bag and place onto baking sheet.  

9.  Brush all sides of the chicken leg with remaining bbq sauce from the bottle.

10.  Bake for 15 minutes.  Remove chicken and brush generously again with bbq sauce.  Return to the oven and repeat the brushing with bbq sauce 3 more times.  15 minutes between each time.  Cooking time of 60 minutes.

This chicken is amazing.  It is super tender, moist full of flavor and has a beautiful shiny glaze.

chickenlegs1

 

~ENJOY!~

Chewy Chocolate Chip Oatmeal Cookies

Chewchocolatecookie1

This cookie stays soft and chewy!  My kids love them!

INGREDIENTS:

1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups quick cooking oats
1 1/2 cups chocolate chips

Chewchocolatecookies

DIRECTIONS:

1. In a large bowl cream together butter and both sugars.  Beat in eggs, one at a time.  Then stir in Vanilla.

2. In a small bowl combine flour, baking soda, salt, cinnamon and cloves.

3.  Combine the dry ingredients into the wet.

4.  Mix in oats and chocolate chips.

5. Cover and chill dough for at least an hour.

6.  Preheat oven to 375 degrees.  Place parchment paper on cookie sheet.  Roll dough into 1 inch balls.  I use a cookie scoop to do this…..makes my life of making cookies much easier!

7.  Place each cookie ball approx. 2 inches apart.

8.  Bake for 10 to 12 minutes or until the bottoms are light brown.  Allow to cool on cookie sheet for 2 minutes.  Then transfer them to a wire rack to completely cool.

chewchocolatecookie12

~Enjoy!~

Black Bean Salsa

dipsalsa

Make this salsa a day ahead!  Crowd pleasing!

INGREDIENTS:

1 Can black beans (drained and well rinsed)
2 Cups of frozen corn, thawed
2 tablespoons Olive Oil
3 Tablespoons Lime Juice (or more to taste)
1/2 teaspoon Salt
1/4 teaspoon pepper
2 teaspoons chili powder (you can add less or more to suit your taste)
2 medium Tomatoes, diced
1/2 cup green onions, chopped
1/4 cup cilantro, chopped

DIRECTIONS:

Make this at LEAST 3 hours ahead of when you need it.  I prefer making it the day or evening before.

Add all ingredients in a large bowl and toss together.  Chill for a least 2 hours or make the day/evening before.

Serve with Tortilla Chips!

salsadip1

~Enjoy!~

Mountain Dew Cake

dewcake2

My whole family loved this cake. It is a spongy cake. My husband said it reminded him of lemon pound cake.

INGREDIENTS:

1 box Lemon Cake Mix
1 box Lemon Instant Pudding Mix (3.4 oz)
4 Eggs
2/3 cup oil
1 can Mountain Dew (12 oz.)

dewcake4

DIRECTIONS:

1. Spray bundt pan with cooking spray. Next flour the bundt pan. Remove excess flour. Set aside.
2. Preheat oven to 325 degrees.
3. Mix together the lemon cake mix and instant pudding.
4. Add eggs, oil and mountain dew.
5. Mix until well blended and thick.
6. Bake in a 325 degree oven for 45-50 minutes.
7. Let cool for 20 or so minutes before removing from pan.
8. SERVE! You can serve this cake as is, which is really good. Add a glaze. Or sprinkle with Powdered Sugar.

dewcake1~Enjoy!~

Breakfast Wreath

breakfastwreath1_zpsa74dd480

INGREDIENTS:

1 can Crescent Rolls (I used Garlic Crescent rolls)
6 eggs, scrambled
8-10 slices Bacon (cooked)
1 cup Colby jack cheese, shredded
Roasted Red Peppers

DIRECTIONS:

1. Preheat oven to 375 degrees.

2.  Line a pizza pan with parchment paper.  Almost forming a “star”.  I like to kind of create it where the center looks like a square.

breakfastwreath4_zpse86e6cca3. Next comes the scrambled eggs.  Just place them around the wreath.  It doesn’t have to be pretty.

breakfastwreath5_zps306844784.  Then put some roasted red pepper all over it.  (this can be omitted if you don’t like roasted red peppers).

5.  Then the bacon comes next. I take a slice of bacon and break it in half  and place one piece on top of where the crescent roll will fold over.

6.  Top with cheese.  Fold over each crescent roll and tuck in to the underneath.

7.  Bake at 375 degrees from 15 to 17 minutes.

8.  Serve hot by itself or with Salsa.

Note:  You can add just about anything you want to this wreath.

breakfastwreath2_zps0fa70a76

breakfastwreath_zps1b9891fc~Enjoy!~

Not Your Ordinary Egg Salad

eggsalad1

Very easy and according to my husband and daughter REALLY good!

INGREDIENTS:

6 eggs (hard-boiled)
3 tablespoons Mayonnaise
1/2 cup celery, diced
1 Tablespoon Vinegar
1/2 tsp. Worcestershire Sauce
1/4 tsp. Onion Powder
1/8 tsp. Pepper

eggsalad

DIRECTIONS:

1.  Using your prefered method, hard boil eggs.
2.  In a bowl combine the rest of the ingredients.  Add eggs.  Stir until completely mixed together and serve.
Note:  I like to make this the night before.  That way the flavors combine just a bit more.
eggsalad2~Enjoy!~

 

Let’s Get Cookin’ Top 5 Recipes of 2012

top-five-graphic

As 2012 comes to an end, I want to thank you all so much for visiting my little cooking/baking spot on the web.  It really does mean a lot to me.  I started this blog out for my 4 kids.  For them to always have a place to come and find my recipes.  And recipes of friends and family.
I love baking and cooking and look forward to posting and cooking up new things to add to my little nook in 2013.
Here are the Top 5 recipes of 2012.
Have a AWESOME 2013!
strawberry1.  Strawberry Cake Mix Cookies-These are up 2 from last year.
pnb
2.  Next Up-My Peanut Butter Fudge!  (This is very yummy! I need to make this again soon!)
pp8-1
3.  Next up, Homemade Pudding Pops.  These came in at #2 Last Year.
smoresdip
4. Smores Dip!  Kids love this stuff!
h2
5.  “Spooky” Halloween Bundt Cake- That really isn’t all that spooky!
And a couple of my personal favorites from 2012….
energyball1
No-Bake Peanut Butter Balls *Energy Bites*
strawberrysyrup1-1
Fresh Strawberry Syrup Sauce
Thanks Again.  And please comment away in 2013!
~Enjoy!~

//

Easy Double Layer Pumpkin Pie

It is also a No Bake Pie!!!

INGREDIENTS:

1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk

DIRECTIONS:

For the Cream Cheese Layer:

In a medium bowl cream together softened cream cheese, milk and sugar until well combine.  Mix in half of the tube of  cool whip until smooth.

Pour into graham cracker crust smoothing out and set aside.

For the Pumpkin Layer:

In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk.  Mix until Thick and pour on top of cream cheese layer.  Evenly spreading over the cream cheese layer.

Refrigerate until firm.  At least 4 hours.  I prefer 8 hours.

***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.

doublelayerpumpkinpie1

~Enjoy!~

 

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