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!}

My Christmas Obsession

I think this Christmas I realized my obsession with peppermint flavor. Starbucks’ Peppermint Mochas have to be a piece of heaven on earth…and this creamer…
…I literally could drink it! I put it in my coffee…on my ice cream …and in chocolate milk! It’s YUMMY and I’m so sad they only make it at Christmastime.

So, when Meredith served this recipe at our Christmas playgroup party, I couldn’t wait to make it for myself. It’s yummy…and so very rich. Enjoy.

Brownie Cheesecake Peppermint Goodness

1 tube of refrigerated sugar cookie dough
1 box brownie mix
2 (8 oz.) pkg. cream cheese, softened
2 1/2 c. white chocolate chips
2 tsp. peppermint extract, divided
4 candy canes, crushed

Directions:
- Make brownies according to the directions on the box and add 1 teaspoon of peppermint extract.
- Bake brownies according to the directions on the box. Set aside to cool.
- Spray a 9x13 baking dish with non-stick cooking spray and press cookie dough evenly on the bottom.
- Bake dough at 350 degrees until lightly brown on top. Set aside to cool.
- Once brownies have cooled, remove all edges. Scrape the rest of the baked brownies into a large bowl.
- Combine brownies with cream cheese and mix until thoroughly combined.
- Spread mixture evenly over cooled baked cookie dough.
- Over a double broiler, melt white chocolate and gently stir in 1 teaspoon of peppermint extract.
- Spread melted chocolate over brownie mix and sprinkle with crushed candy canes.
- Once chocolate has hardened cut into bars and enjoy!

Our Christmas Soup Buffet

Our Christmas meal was not at all traditional this year…and I loved that. It made our time in the kitchen much less and our time playing with new toys much more! :) … We opted for a “soup buffet”…including Taco Soup, Chicken & Dumplings and this gumbo.

And, the best part…we had yummy leftovers for days!  
Chicken Gumbo

1 whole rotisserie chicken
1 tablespoon flour
1 cup chicken broth
1 (28 ounce) can diced tomatoes, undrained
1 (1 ounce) can tomato sauce
4 stalks celery, diced
1 large onion, diced
1 bag frozen okra
4 tablespoons gumbo file (found in the spices at Kroger)
1 teaspoon cayenne
salt and pepper
hot cooked rice

Directions:
Sauté onion and celery until tender.
In a Dutch oven or large pot make a roux out of flour and chicken broth.
Add the tomatoes and tomato sauce along with shredded chicken.
Add salt and pepper to taste.
Add file gumbo, cayenne and okra
Simmer for 30 minutes.
Serve over hot, cooked rice.

Enchiladas with a Spoon

A few months ago, we had samples of this at our church’s mom’s group. And, when I remade it at home, it was a HIT! Gotta love easy…and yummy!!!…and a good smelling house in the meantime as it cooks all day. Enjoy!

Chicken Enchilada Soup

1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 oz.) package frozen corn
1 small onion, chopped
1 red bell pepper, chopped
1 (10 oz.) can mild enchilada sauce
1 (10 oz.) can cream of chicken soup
1 1/2 cup milk
2 boneless, skinless chicken breasts
1 cup shredded pepperjack cheese
tortilla chips

In slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken on top. In large bowl, combine enchilada sauce and soup. Whisk in milk until smooth and pour over ingredients in slow cooker. Cover and cook on low for 6-8 hours. Remove chicken and chop; return to show cooker. Serve and top with cheese, broken tortilla chips. *and sour cream, if desired.

A New Christmas Tradition

When I saw this recipe on Annalee’s blog, I couldn't wait to try it! I knew my hot chocolate lover would LOVE it. But, little did I know that it would become my newest obsession! We made it with french vanilla creamer and peppermint mocha creamer. I truly can’t decide which one I like best. And, it has been the perfect Christmas treat around our house…a new tradition, for sure!!! I can’t wait to share it with all of our friends for years to come!

{I halved the recipe and it still made a BUNCH!}

Quinn’s {NEW} Favorite Hot Chocolate
INGREDIENTS
8 C powdered milk
1 box Nestle quick (1 lb. 8 oz. box)
4 C powdered sugar
2- 8 oz. jar flavored coffeemate creamer (powder)
(whichever flavor you buy will be the flavor of your mix)
11 oz. regular coffeemate creamer (powder
1/2 t salt

DIRECTIONS
mix all the above ingredients together in a LARGE mixing bowl.

Store in an airtight container.

Mix together 1/4 C cocoa mix with 1 C hot water and enjoy!

   

Scrumptious Stackers

I am a HUGE fan of this appetizer in restaurants. And, after tonight, I have no idea why I’ve never thought to do it on my own! This was EASY and YUMMMMMMYYYY! I think I could have eaten the whole plate. But, I kindly saved some for our guests. And, you can bet that we’ll be making this again and again! Caprese Stackers

2 vine ripened tomatoes (washed + patted dry)
15 to 20 leaves of basil (washed + patted dry)
1 lb fresh mozzarella
balsamic vinegar for drizzling
olive oil for drizzling
pepper
salt

Slice tomatoes and mozzarella into 1/4 inch slices. Stack tomato, mozzarella and basil on each plate in an alternating pattern.  Be sure to finish off with a small basil leaf on top.  Drizzle each stack first with balsamic vinegar then with olive oil. Pepper each stack and salt to taste. 

Take THIS to your next Christmas party…

This easy little cake will not disappoint. We enjoyed it for breakfast & dessert and I loved the hint of peppermint that you would taste. Sadly, I don’t have a picture of the inside, but it has a cute red swirl running through it. It’s a great thing to take to all of those Christmas parties that are filling up your calendar!

Candy Cane Cake

Cake
1 box SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

You’re Never Too Old for a Candy Cane

I feel like when I think of Candy Canes, I think of kids enjoying them at Christmastime. But, who said they were just for kids!!! I love them too. And, for our Advent Devotional Party, my friend Carrie made these for all of us to enjoy! And they were YUMMMMMMYYYY and oh so cute! I have a feeling I’ll be making them again! …I love them for the kid in all of us! :) Candy Cane Brownie Lollipops

1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red sprinkles/crushed candy canes

1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan.Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven; cool 20 minutes or until still slightly warm.

2. Meanwhile, cut straight ends of candy canes off to form 4½-in. sticks. Place candy cane tops into baggie and crush; set aside.

3. Scoop brownie into 24 rounded scoops, packing brownie into scoop using hands.
(Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.

4. Place almond bark into bowl, microwave according to package directions until smooth. Spoon
melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or sprinkles and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

“A New Starbucks Flavor” Dessert

When I made this dessert a few weeks ago, our friend James said that it could be the new Starbucks flavor! I took that as a compliment! :) And, I loved it…very different and perfect for Fall!
Chocolate-Pumpkin Cheesecake Bars

1-1/4  cups  graham cracker crumbs
1/4  cup  sugar
1/3  cup  butter, melted
2  8-ounce packages  cream cheese, softened
1-3/4  cups  sugar
3    eggs
1  cup  canned pumpkin
1/2  teaspoon  pumpkin pie spice
1/2  teaspoon  vanilla
1/4  teaspoon  salt
6  ounces  semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2  tablespoons  butter
1-1/4  cups  sour cream
1/4  cup  sugar

 1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars. Makes 24 to 36 bars.

Slickpaw’s Chili

This is the chili that I grew up eating. The recipe was from a lady that worked for my dad, hence the “Little Bettye” name! But, I think it’s time we changed the name to “Slickpaw’s Chili!” It’s easy…and good! You won’t be disappointed.

And, here’s the recipe…my Dad wrote it out to put in a cookbook that was given to me at one of my wedding showers. As you can tell by the splatters and smears, it has been well used recipe.

And, here’s how I eat it…with crunched up saltines and a bit of ketchup. Yum!

Pumpkin Cuteness

These tiny muffins were a hit at our monthly mom’s group at church! And, the leftovers made for a perfect breakfast. We’ll for sure make them again and again! Mini Pumpkin Muffins

1 1/2 cups flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt
1/4 cup milk

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.

Playgroup Brunch Menu

This week I had the pleasure of hosting Nash’s first playgroup! And, on top of planning for 7 sweet babes, I got to plan a fun craft and brunch menu for the mommies to enjoy!

Here’s what we had… {click on each to see the recipes}
Cut Apples & Grapes with Caramel dip
Canadian Bacon & Avocado Quiche 
Pumpkin Cupcakes
Apple Julep
Coffee with Seasonal Creamer

Mystery Green Quiche

When I saw the recipe for this quiche, I was immediately intrigued. Avocados!? In quiche? It was a new thought and the SMARTEST IDEA EVER! Since I’m not a fan of sausage, I changed the recipe up a bit. I loved it SO much and the flavor of the avocado with the eggs and Canadian bacon was MMMMM mmmm GOOD! Avocado & Sausage Quiche
makes 2
Ingredients:
2 medium avocados
2 deep dish frozen ready-made pie crusts
1 can diced green chilies
1 package Canadian Bacon
6 eggs
2 3/4 c. half and half
2/3 c. parmesan cheese, shredded
1 C. Fiesta blend cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Cut Canadian bacon into small pieces. Add can of diced chilies and stir.
 
Divide mixture among two deep dish ready made frozen pie crusts. Combine cheeses in a bowl. Sprinkle 1/2 c. of cheese mixture on each quiche.

Peel avocados and remove pit. Chop into 1/4"-1/2" cubes and sprinkle on top of cheese.

Sprinkle remaining cheese mixture on top of avocados.

Break eggs into a large bowl and whisk for 30 seconds. Add milk, salt, pepper, and stir well.

Place quiches on a baking sheet and pour egg mixture into each crust until it reaches the top.

Bake at 350 degrees for 45-60 minutes until set.

Remove from oven, slice, and serve.

Fancy Name…Yummy Juice

This easy Southern Living recipe made for a super yummy brunch drink! It was much better than the pre-made juice concoctions that you buy! …And, I loved how pretty the apple looked floating at the top!…
Apple Julep
1  qt. apple juice
1  cup  pineapple juice
1  cup  orange juice
1/4  cup  lemon juice

Garnish: apple slices, lemon slices, and fresh mint sprigs

Stir together apple juice, pineapple juice, orange juice, and lemon juice. Serve over ice. Garnish, if desired.

The Perfect Fall Treat

I got this “yumm-o” (Quinn’s word) recipe from Meals at the Muirs…and it was a hit!!! Quinn ate these babies for dessert, snack and breakfast for days!!! And, the cream cheese icing made them even better! A perfect fall treat to have around!
 Pumpkin Cupcakes

1 box yellow cake mix
1/2 tsp. pumpkin pie spice
1 (16oz.) can 100% pumpkin
eggs
oil

- Preheat oven to 350 degrees.
- Prepare the cake mix according to the directions on the box but DO NOT ADD WATER.
- Stir in pumpkin puree and spices.
- Pour in to muffin tin.
- Bake for 18-22 minutes.

Let Crock-Pot Season Commence

Fall truly began this week! I’m so thankful! I love cooler weather…and with that, I love crock pot meals! They just feel like Fall to me!

So, here’s a good one for you to enjoy this fall…we loved it LOTS!!!…Southwestern Beef Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
Nature’s Seasoning (to taste)
2 bell peppers (any color), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes
Small flour tortillas

Desired toppings: We used guacamole and this salsa!