Mammer & Slickpaw’s Guilty Pleasure

Mammer and Slickpaw have a new guilty pleasure…Bisquick Cobbler. I think they’ve tried every fruit in the book! (raving over the cherry and blueberry!) And, it’s super good with a little cold milk poured over the top. Enjoy. Mammer & Slickpaw’s Quick Bisquick Cobbler

4 Tbsp. butter
1 c. Bisquick
3/4 c. sugar
3/4 c. milk
1 large can of pie filling (fruit of your choice)

Turn oven to 375°F. Melt 4 tablespoons butter in 9x13 baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over.

Bake at 375°F for 30 minutes.

Thank you, Brianna!

Meet our new favorite salad. You may see it at EVERY meal. Why?  Because MY SON ATE IT! Spinach. Lettuce. HE ATE IT! And, not just one bite. A LOT! I was BEYOND SHOCKED! And, beyond happy! Thank you Brianna whoever you are…for making a dressing that makes my son eat salad! And, thank you Carrie for this priceless recipe. Carrie’s Strawberry Almond Salad

Baby spinach
Mixed greens
Sliced Strawberries
Croutons
Crushed caramelized almonds*
Brianna's’ Homestyle Blush Wine Vinaigrette dressing

*Crushed Caramelized Almonds:
1/2 cup sugar
4 Tbsp. butter
1 cup slivered almonds

Stir together sugar, butter and almonds constantly in skillet until they are a light caramel color. Spread on greased cookie sheet to crisp and cool.

Crush caramelized almonds when crisp by placing in a large freezer bag and rolling over with a rolling pin.

Layer salad ingredients and toss with dressing.

For the Monkeys in Your Life…

Quinn loves to say that he’s a monkey! He’s cute like that! So, when I told him about these cookies, he was anxious to help…especially with smooshing the bananas. He said they were for monkeys! But, I’d say they’re for anyone that loves a good cookie! And, they take all of 5 minutes to make! They were super soft…kinda like a muffin top. We loved ‘em!

Chocolate Chip Peanut Butter Banana Cookies

1/2 pouch Betty Crocker® chocolate chip cookie mix
1/2 pouch Betty Crocker® peanut butter cookie mix
1 cup mashed ripe bananas (2 medium)
1 egg

Optional:
1 container Whipped fluffy white frosting
sprinkles

Heat oven to 350°F. Grease cookie sheet.

Stir cookie mix, bananas and egg in medium bowl until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.

Bake 10 to 12 minutes or until set (centers will be soft). Cool 1 minute before removing from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting; add sprinkles while frosting is still wet.

8 stars

Starting tonight, I’m going to be asking Matt to rate our meals.

Here are the rules I gave him…
1. Think of your favorite meal and give it a 10!
2. Don’t worry about hurting my feelings and rate the meal, 1-10!

Now I’ll know if something I cook is “make again worthy!” And, after partaking in this yummy recipe from my friend Shannon, Matt gave it 8 stars! Not bad! I served it with egg noodles and I thought it was YUM! And EASY!!! It’ll be made again, for sure! Swiss Cheese Chicken

4 boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can cream of mushroom soup
1/4 c. white wine
1 c. herb stuffing mix
1/2 c. melted butter

Place chicken breasts in a greased 9x13 baking dish. Top each chicken breast with 2 slices of cheese. In a small bowl stir together soup and wine. Pour over chicken. In a separate bowl, melt butter and stir in stuffing mix. Pour over soup mixture. Bake at 350 degrees for 1 hour.

“I could have more!”

That was what Quinn said after he ate his first helping of this yummy breakfast treat on Sunday morning! MMMM mmmmm! After Cara made it at playgroup, I knew we would love it…and, I was right!
UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon. 
Spread a thin layer of the filling onto the bottom of a well greased, pie pan. 
Set the remaining filling aside.
Separate the cinnamon roll dough and cut each roll into quarters.
Place the quartered rolls into a large bowl and add remaining apple pie filling.  
In a separate bowl, combine melted butter and brown sugar. 
Mix well and add to the cinnamon roll/apple filling mixture. 
Toss gently to combine.
Spoon the cinnamon roll mixture over the layer of apples in the pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown. 
Cool for about 5 minutes and invert onto a serving platter.
Microwave frosting for about 10-15 seconds.
Drizzle over the warm coffee cake.

Snow Day Stew

My sister-in-law’s mother-in-law recently sent me a YUMMY crock-pot cookbook. With just a few minor changes, I got SUPER excited about making this for our anticipated snow day. And, when the snow day actually became a reality, we stayed cozy all day and got to smell this as it cooked in the crock-pot! It was YUM! And, it made the perfect snow day dinner! I can’t wait to make it again and again!! And, hopefully, there will be snow on the ground EVERY time we eat it! MMMM mmmmm!!!  

Crock-Pot Beef Stew
1 1/2 lbs stew meat, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
3 carrots cut into chunks
3 large potatoes cut into chunks 
2 stalks celery cut into chunks
2 onions cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup red wine
2 bay leaves
Nature’s Seasoning (to taste)

Brown the beef in the butter over medium high heat in pot or skillet on top of stove.

Transfer to crock pot.  Add the soup and water and stir.  Then add the rest of the ingredients to the crock pot.

Cook on high for about 5 hours.

A New Chef in Town

Before Christmas, Slickpaw got busy making things to bring to our house for Christmas. And, on top of the sausage, peanut brittle and pecan brittle, he made and froze this yummy Chicken Caliente. It used to be something my mom made, but I guess now my Dad is the chef of this family favorite. We all enjoyed it on Christmas Eve and I plan on making it again very soon!

Mammer’s Slickpaw’s Chicken Caliente

1 large chicken or chicken breasts cooked
1 t. chili powder
1/2 t. garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, drained
1 pkg tortillas (12 corn, cut into 4 strips)
1 large onion
1 bell pepper
1 cup sharp shredded cheese
1 cup chicken broth

Cut tortillas. Chop onion and bell pepper. Mix cream of mushroom and cream of chicken in a bowl. Mix broth, chili powder and salt in separate bowl. In Large baking dish layer 1/2 chicken, 1/2 soup mixture, 1/2 of Rotel, 1/2 of broth mixture, 1/2 of onion, 1/2 of bell pepper, 1/2 cheese, and 1/2 of Tortillas.

Repeat and end with cheese.

Bake covered at 325 degrees for 30 minutes. Then, uncover and bake for an additional 15 minutes.

{Slickpaw enjoying his creation!}