Tuesday, March 26, 2013

. . . Cookie Time Tuesday- Potato Chip Cookies . . .

I recently shared on Facebook and Instagram that I haven't been feeling real well lately and it's been effecting my blogging frequency.  I feel bad that I've let the blogging fall to the wayside but working and dealing with not feeling well has been about all I'm up to so the posts have been very sporadic.  
• • •
Thank you to a friend and fellow blogger you are getting a great recipe today for Cookie Time Tuesday.  Kelly was nice enough to volunteer to help me out with a guest post and also to bring me some of these yummy cookies today.  They are so addictive and really should be illegal because they are so dangerously good!  Kelly blogs at Food, Fun and Fitness and is a fellow cookie lover!  
This was such a sweet treat to receive today from Kelly!
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These cookies will be a new one in my "go to" list of recipes.  They are just so crazy good!


 Potato Chip Cookies
Powdered Sugar
1 pound butter, softened
1 cup sugar
1 tsp vanilla extract
1 cup crushed potato chips (Lay's)
3 cups all-purpose flour
1 cup crushed pecans

Preheat oven to 350 degrees.  
Cream butter, sugar and vanilla until well blended.  Add potato chips then slowly add flour and then the pecans.  Drop by teaspoonfuls onto a silpat or parchment paper lined cookie sheet.  Bake at 350 degrees for 14 to 16 minutes.  After cooling roll them in powdered sugar.  Enjoy!

ADDICTIVE!

SO YUMMY!

Saturday, March 23, 2013

. . . Semi-Homemade Spring Yarn Wreath . . .

You know how you can make a "semi-homemade" dinner by using fresh ingredients along with prepackaged ingredients?  Well, this is a "semi-homemade" spring wreath using the same concept.  

I purchased the yarn wreath from Target this spring and then grabbed a few butterfly clips from Target's dollar bins and then used a plastic bow from Dollar Tree and my front door instantly looked cuter!  I have made a ton of these yarn wreathes so you could easily make your own but buying this one was so simple and I loved the colors for spring.  I have received a million compliments on it because everyone loves the springy look to it and the best part is that it was as simple as pie to make!

Happy Spring!

Just grab a wreath and embellish it from some cute things you can find in the dollar store or the bins at Target or Michael's.  

Fun and Colorful!

Friday, March 15, 2013

. . . Bunny Ear Napkin Rings . . .

You can't get much simpler than this quick and easy little craft!  Dress up your Easter table with these simple Bunny Ear Napkin Rings made out of ribbon.

All you need are some paper or cloth napkins and a spool of wired ribbon and a little flower or embellishment of your choice if you'd like to add a little something extra. 

I found that for these paper napkins a banana was the perfect size to tie the ribbon around to create the "circle" for the napkin to go in.  I just wrapped a length of ribbon around the banana and tied it in a knot then used scissors to shape the ribbon to create bunny "ears".  I then attached the flower with a glue dot and slid my paper napkins through.  You could use a different size object to create larger or smaller "circles" depending on the size of your napkin.  Could this be any easier?   The wire ribbon makes it perfect to shape the bunny ears so you will want to make sure you have purchased ribbon with wire in it.
So Cute!

Happy Easter!


Tuesday, March 12, 2013

. . . Cookie Time Tuesday-Gooey S'mores Cookies . . .

My son is obsessed with anything s'mores.  It can be just the flavor or the actual s'more and he will go crazy so when I ran across this recipe over on Kevin and Amanda I knew I had to make these cookies.  I'm sure glad I did because they were a huge hit!

The other day my son saw me bagging some up for a friend and he freaked out because he wanted them all to himself.  I guess that tells you they are good cookies!

  

Gooey S'mores Cookies 
 1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
1 cup Jet Puffed Mallow Bits
 
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

Makes 2 dozen cookies.

 • Gather ingredients
• These Hershey Baking Kisses are awesome!  They are so huge so they make for a nice chocolatey cookie
• Cream sugars and butter until fluffy
• Add vanilla and egg

 • Chop your graham crackers in a food chopper then combine them with the other dry ingredients.  Add to sugar and butter mixture and combine well
• Add in your mallow bits and Hershey baking chips
• Scoop by spoonfuls onto a parchment paper lined baking sheet
• Bake at 350 for 10 to 12 minutes.  Remove to a cooling rack until cooled completely

Yummy goodness!  These really are amazing when they are still warm from the oven because they taste just like a freshly made s'more!

Thursday, March 7, 2013

. . . Sinfully Good Pecan Pie . . .

Is there really anything The Pioneer Woman makes that isn't good?  I have never tried a recipe of hers and been disappointed and this Pecan Pie was no different.  It is amazing, the best, over the top...

I have always been scared away from Pecan Pie for some reason but about a year or two ago I watched my mom make one and it was so darn easy that I couldn't believe I had never attempted it.  It's one of my favorite pies to eat but always thought it was so hard to prepare.  Nope...simple as "pie".

I know we all tend to think of Pecan Pie for fall but I could eat it all year round so I decided to go ahead and share this super yummy recipe for both the pie and the crust.  Enjoy!

Crust Recipe 

1-1/2 Cups Crisco
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Pecan Pie Recipe

1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Preparation Instructions

Prepare your pie crust using recipe from above.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
 
Allow to cool for several hours or overnight. Serve with Cool Whip.
 
 • Gather ingredients for pie crust and pecan pie recipe
• For Pie Crust work the Crisco into the flour with a pastry blender
• Beat 1 egg
• Add egg, water, salt and vinegar to your flour mixture and blend well

• Divide dough into three balls
• Place balls in three separate gallon sized Ziploc bags
• Roll out in the bags and freeze.  For the one you are going to use right away place in a pie dish and shape edges and set aside while you mix up your pie

• For pie you will mix all your ingredients together except the pecans
• Place pecans in prepared pie shell
• Pour syrup mixture over pecans
• Bake then cool completely then serve!  Yummy

This pie is so good and super simple as well!  I hope you enjoy it as much as we did at our house.  I can't wait to make it again soon.

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