Sunday, April 29, 2012

Creatin' & Craftin' Day at Nana's

{I have put off typing up this post because I like simple and quick...this was going to demand some time, but I'm so tickled to finally share this fun time I spent with 2 of my granddaughters just before Easter.}

I have the cutest grandkids on the earth - every single one of them! 

Now I know...some of you are probably ready to fight me over that thought, but aren't we just gifted with special special gifts when God puts GRANDchildren in our lives??

They most certainly do make life GRAND!

Our son, Dave, spent 9 yrs in the navy.  All 3 of his children were born long-distance from home (where we live) so since he
became a civilian, about 6 yrs ago and they only live a few minutes from us now, it's just the best fun to get to bring the granddaughters here to spend a day creating.

Charlie & Chloe both have creative genes and they often teach ME while I'm trying to teach them.

I just loooove these pictures of them wearing the 3 new t-shirt scarves them made for themselves. 

Charlie, 13, is on the left...Chloe, 11, is on the right

I've been having a BLAST making t-shirt scarves. Tonya Ferguson introduced me to them in one of her post...
4 little Fergusons make t-shirt scarves - please take a peek as they are just so cute and simple...even her 8-year old made one.

C'mon now Gals - of course...YOU CAN DO IT TOO!


I also looked a this tutorial at My Blessed Life to get some cool ideas too.

(I ended up doing much of the cutting, just because it was easier for them)

The girls also worked long and hard to make Duct Tape Flowers
for their flip flops! They did most of that all on their own!

Have you seen the adorable patterns they're making on duct tape these days???   We also covered some baskets for their bathroom with some of this 'fun' stuff. 

The girls got creative and made some multi-colored flowers for their flip flops!!  Soo cute aren't they?


This was the photo that 'sucked me in' when I first saw them posted at Skip to my Lou


The girls had a great time in the kitchen making Butterfinger Bites
simply by spreading peanut butter between Cheez-It crackers and dipping them in chocolate.  (Who knew??)


And we made some yummy treats by spreading peanut butter AND nutella between Ritz crackers, then dipping them in white or dark chocolate....inspired by this post at Plain Chicken . Charlie got creative and began making swirls over the top and they looked sooo pretty.  Tasted great too!


The girls also made these simple Springy Marshmallow Flower Pops
from Madtown Macs. It's a simple process and the girls were excited to take this 'bouquet' home with them. (along with 90% of the goodies we made). After you push a stick into a large marshmallow, you coat it with white chocolate (ours had little blue specks in it) then push through a muffin paper!


Before they headed home, we quickly made some Peanut Butter Hard Shell Ice Cream Topping that I found at Chocolate Covered Katie....to 'top off' their day.
(Katie has a Healthy Dessert Blog that I follow!!!)

All you do is stir together peanut butter, melted coconut oil, and sweetener of choice (we used liquid stevia) to make this delicious treat.

We were all pretty impressed at how simple - AND DELICIOUS! -it was.  (see the link above for the measurements)



WHEW!!  We were all very tired at the end of the day and agreed we shouldn't try to do so much the next time!

Thursday, April 26, 2012

First Flashback Friday (Taco Pie) & Weekend Potluck #15


Welcome to Weekend Potluck #15!


After I was 'inducted' (NO - not indicted!=) as a co-host at Weekend Potluck last week {happy dance!}, I decided I would like to share a 'review' recipe on Fridays, and couldn't figure out just how to go about it, so....my sweet friend and WP co-host, Tonya, offered to let me use her Flashback Friday button. I will be sharing recipes from my 'archives' in the weeks ahead!  And have MY OWN "Flashback Friday"! 

WOOOOHOOOOO!!!

But first....I want to share a simply delicious "Flashback Friday" recipe that Tonya, has posted at her blog - 4 little Fergusons.


This is a wonderful! dish....MMMM!

Easy As Pie, Taco Pie!

Taco Pie (1)
Taco Pie
(click title for easy printing)

◦1 can Crescent Rolls (8 Ounce Can)

◦1 pound Ground Beef

◦1 package Taco Seasoning, 1 Ounce Packet

◦3 cups Doritos, Crushed, Or More To Taste, Divided Use

◦1 cup Sour Cream

◦1-½ cup Shredded Mexican Cheese

Preheat oven to 375F.

Set out crescent rolls.

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned. Then drain any grease.

Spread crescent rolls in a pie plate (or Deep Dish Baker from Pampered Chef) to form a crust, covering the bottom of the dish and going up the sides with the dough. Put a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on your sour cream and Mexican cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.

*Reheats best in the oven on a stone or in the pie plate – it will get soggy if you reheat it in the microwave.



Now onto...

Today, we need to discuss a little bite... ummm... bit of business with our sweet friends who link up their recipes here each week. If you are just swinging by to check out the recipes, then cruise on down for the goodies.
We adore our blogging friends. Truly. We love our linky party too. It is awesome having all these recipes show up on our blogs each week. We appreciate it so much that we have made a commitment to promote those recipes as much as possible with only two rules:
1) Link back. You can use the button or a direct link within your post.
2) Follow us. You can choose to follow anyway you like but you need to follow ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook OR Twitter.
If you do not follow these two rules, we will not delete your link, but we will not feature or do any special promotion of your recipe.
Unfortunately, some of our favorite recipes (including the recipe with the most clicks), did not link back from their posts. We love, love our blogger friends, and hope that they appreciate us enough to remember to do these two tiny things in exchange for the work we put into bringing traffic to their websites.

Now, on to a more delicious subject ~

Last week's party had so many amazing recipes... a RECORD number of LINKS... and we decided to feature these delightful recipes ~
a bowl full of comfort
Chili Verde by The Domestically Impaired Guide to the Retro Kitchen Arts
Reeses Peanut Butter Cookie Brownies
Reeses Peanut Butter Cookie Brownies by Hun... What's for Dinner?


Reeses Peanut Butter Cookie Brownies


Fruit Pizza by Stella B's Kitchen






 
 
 
 
                    And a personal favorite ~
 
 
Cheesecake Nutella Twists from Inside BruCrew Life
 
If you were featured today, please feel free to grab the red “featured” button below.

  Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested.
Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!




Wednesday, April 25, 2012

Rhubarb & Minute Tapioca

RAH! RAH! RAH! FOR RHUBARB!

I grew up on this yummy dish!

Rhubarb tends to be one of those ingredients that if you didn't grow up eating it, you may have a hard time liking it.

I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long.  It was definitely the favorite rhubarb recipe in our family growing up.Still is mine!

Once you have your rhubarb washed & chopped, this doesn't take long to make, from beginning to end. 

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe.


RHUBARB & MINUTE TAPIOCA

2-1/2 c. diced rhubarb
2-1/2 c. water
1-1/2 c. white sugar
(I used xylitol)
1/2 tsp. salt
1/3 c. minute tapioca
(the original recipe called for 1/4 c., but I like ours thicker)
few drops of red food coloring, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this).  Stir to blend in food coloring; cool; refrigerate.

This keeps well for atleast 2 weeks in the fridge.



Tuesday, April 24, 2012

Carrot Cake Oatmeal {Healthy Option}

If you don't know this by now...I am a LOVER of oatmeal!

I love being able to 'dress it up' in some luscious ways.

It's been a few weeks since I posted an oatmeal recipe, so I figure I'm overdue...*-*

I made this nutritious breakfast while I was recently suffering with an infected tooth.  It hurt to open my mouth very far, so I was sticking with soft foods...that meant, lots of oatmeal!
(No doubt, my cholesterol is thankful=)

So when I saw this was a featured recipe at Foodbuzz, but actually posted at this blog - Katherine Martinelli  - I immediately ran to the kitchen to try it.

It didn't disappoint at all.


Think of sneaking veggies into your kids breakfast!

(I won't tell if you won't=)

I later thought about adding a dallop of cream cheese too, but alas...that was after I'd already scarfed it down.

The cinnamon/nutmeg in this make it so tasty.  I topped it with flax seed and agave nectar and a few chopped pecans. 

MMMMMM! at its finest!

Hope you'll give it a try.  You could always grate your carrots the night before so things could be prepared faster in the morning.

The original recipe calls for steel cut oats, but since I didn't have any, I used old fashioned, and cooked it in the microwave instead of on top of the stove....cause I couldn't wait!! 


CARROT CAKE OATMEAL

1/3 c. old fashioned oats
(If you want to use steel cut oats, soak them overnight in 1.5 cups boiling water)
1 c. milk (I used 1%)
2 carrots, finely shredded
pinch of salt
1/2 Tb. ground cinnamon
(I used a little less)
couple dashes of nutmeg
1/2 tsp. vanilla extract
brown sugar/agave nectar/maple syrup to sweeten
chopped walnuts/pecans for crunch and chia seeds for garnish

In large microwave bowl, mix oats and milk. Cover; cook on high for 2 minutes, then stir. Then cook 1-1/2 minutes longer; stir, then 1 minute longer, or until it reaches desired thickness.

Sprinkle with salt, cinnamon, nutmeg and vanilla. Mix well to blend.

Serve hot topped with agave, maple syrup, nuts and/or chia seeds.

Yield: 1 serving

(If cooking on top of stove, it should take about 10 minutes)





Monday, April 23, 2012

Banana Cupcakes with White Ganache

I love banana bread and banana cake, and when I saw this recipe at
The Big Green Bowl I knew I couldn't pass it up. 

It proved to be a very tasty snack - very moist and yummy-licious! 


The original recipe is for banana cake, but I was in a time crunch when I decided to make them, so I choose to bake cupcakes to save on time.


I always have bananas in the freezer...I just toss them in, peel and all, when they are brown.  Before baking with them, I thaw them on the counter, or overnight in the fridge, and squeeze them out of the peel into the batter.  They blend in easily and I believe it adds more moisture.

Banana Cake (or Cupcakes)
1/4 cup shortening

1-1/2 cups sugar
(I cut back some and used half Splenda)

2 eggs

2-1/4 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1/2 cup buttermilk*

1 cup mashed bananas (2 or 3 ripe bananas)

Preheat oven to 350-F. Grease and flour two 8" round cake pans (or use PAM cooking spray for baking). You can also make cupcakes with this batter.

In a large bowl, cream shortening and sugar til well combined. Add eggs and beat some more. Dissolve baking soda in the buttermilk. In a small bowl, whisk together the flour, salt and baking powder. Add buttermilk and flour mixture alternately a little a a time. Beat in bananas.

Divide batter evenly between cake pans. Bake for 25 min. or until toothpick inserted in the center comes out clean. I didn't record how long I baked the cupcakes, but probably about 15 minutes.
Begin checking them after 12 to be sure you don't overbake.

Remove from oven and cool in pan for 5 min. Invert onto cooling racks. When completely cool, frost the cake with butter cream frosting or the cupcakes with white chocolate ganache.

White Chocolate Ganache:

1 c. white chocolate chips

1/2 c. heavy cream

In a microwave safe bowl, combine the chips and cream. Microwave on high in 20 second intervals, stirring after each 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.

After muffins are cooled, dip each top in the ganache, or pour/spread a little over each and set them back on wire rack to dry.

*TIP: If you don't have buttermilk, you can make your own "sour milk" by measuring 1 tsp vinegar or lemon juice into a measuring cup, and adding enough milk to make a total of 1 cup. Let it stand 5 minutes before using. For this recipe, cut that in 1/2.

Makes 2 - 8" layers or about 30 cupcakes.

Linked to Crazy Sweet Tuesday
              Ingredient Spotlight
          Gooseberry Patch Roundup































Saturday, April 21, 2012

Leader Enterprise - April 18, 2011 - Spring Cleaning (appliances)

It's that time of year when we tend to think more about spring cleaning.Something about all that wonderful daylight motivates us to scrub, de-clutter and rid our homes of winter dust bunnies. Doesn't it feel so good to get your house refreshened?

Here's a little 'trick' to cover up burnt toast odor or just to make your home smell great. Simmer a handful of whole cloves, 3-4 whole nutmegs, 4-5 cinnamon sticks, and/or perhaps a few orange or lemon peels in a large pot of water for an hour. But don't just pour this bubbling deodorizer down the drain! Instead, strain the cooled liquid into spray bottles and use it in the kitchen and elsewhere whenever the air could use a little freshening. Voila!


Open windows and doors when you can and 'air out' your home and invite the nice weather inside. Air out the rugs. Get a new brightly-colored dish towel to hang in your kitchen or change out your sponge or dishcloth. Little things can really help add cheer to your home.


I am very fond of practical and frugal tips. My own favorite cleaning tip is for cleaning your microwave with ease. Fill a mug or bowl with water, adding about a tablespoon of lemon juice. Turn it on high for 3-4 minutes, then allow to stand a few minutes while the steam loosens the cooked-on splatters. Wipe out with a cloth, removing turntable to wash in dishsoap. The lemon juice freshens and removes any lingering odors.


My sweet hubby received a Consumer Reports book "How to Clean Practically Anything" and right away, handed it over to me to glean from. (No,I didn't take it personally). I was intrigued by these ideas to clean up the appliances and tools in the kitchen so I decided to pass along these simple cleaning tips to you.


CHOPPING BOARDS: Whether you use a wooden or plastic cutting board, wash it as soon as possible after use in soapy water. Sprinkle some salt on it, squeeze a little fresh lemon juice on it, then scrub the board with the cut lemon to rid it of stains and freshen it too. Disinfect boards frequently by wiping them down with one part bleach and 10 parts water. Be sure to rinse thoroughly.


COFFEEMAKERS: Dried coffee oils can ruin the taste of the best coffee. Be sure to wash the carafe, filter in soapy water. Don't forget to rinse well and dry. To rid mineral buildups in tubes and tank, run a mixture of half white vinegar and half water through, atleast a couple of times. Then run fresh water through a few more times to thoroughly rinse.


BLENDERS: Some parts may be dishwasher safe, but the easiest way is to fill the blender partway with HOT water (not boiling), adding a few drops of liquid dishwashing soap. Place the cover on top and run on high for 20 seconds. Allow to stand 3-5 minutes; rinse with cold water and allow to air dry. Wipe base with soft cloth dampened with water or white vinegar. Dry thoroughly.

SHOWERHEADS: To unclog scaly deposits - vinegar comes to the rescue again!Simmer a metal head for 15 minutes in one part vinegar; 8 parts water, or just let it soak in straight vinegar overnight. Scrub with an old toothbrush and it'll look like new.

GARBAGE DISPOSAL: Grind citrus peels in the garbage disposal to eliminate nasty odors and freshen the drain. Keep water flowing and allow disposal to run atleast 30 seconds after grinding noises stop. Don't forget to wash the rubber gasket too.


It's the time of year for spring fruits and veggies, so I'm going to help you enjoy rhubarb and asparagus a little more with these easy and favorite recipes. Did you know that if you bend a stalk of asparagus when cleaning, it naturally breaks off at the tough part? Give it a try, it works great. We always freeze alot of asparagus in the spring to last us through the winter. Hubby is a great help with this big project, and I'm very thankful. Feel free to substitute fresh cooked asparagus in this recipe.


ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed

4 Tb. butter or margarine,melted

2 (15 ozs) cans asparagus spears, drained

(or 2-3 c.fresh cooked asparagus)

1 (8 ozs) can sliced water chestnuts, optional

2-3 hard-boiled eggs, chopped

1/2 c. evaporated or 2% milk

1 (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9"x9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired.


RHUBARB AND MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

1/2 tsp. salt

1/2 c. minute tapioca

Cook all ingredients together in large saucepan; stir occasionally. Rhubarb breaks down when it is done. Cool. May add small can of crushed pineapple if desired. Chill and serve. Keeps well for a couple of weeks in the refrigerator. I always make this recipe with Splenda and it's delicious.


We regularly enjoy fruit/yogurt smoothies for breakfast. This is a healthy and refreshing drink that makes a great breakfast or snack anytime. Very easy and quick too.Add a scoop of protein powder if you'd like.


ORANGE CREAMSICLE SMOOTHIE

1 c. skim milk

1 (6 ozs) container low/non-fat vanilla yogurt

1/3 c. frozen orange juice concentrate, partially thawed

1/2 tsp. vanilla extract

5 ice cubes, crushed


Combine milk, yogurt, oj concentrate and vanilla in blender. Blend 15 seconds to combine ingredients. Add ice cubes and blend about 20 seconds longer until frothy. Serve immediately. Serves 2. Each serving = 198 cals., 1.5 gr.fat, 10 gr. protein, 1.5 gr.fiber


Til next time, soak in some rays and Vitamin D-enjoy the sunshine!

Friday, April 20, 2012

An Invitation, A Party & A Potluck - YA'LL COME!!


You are Invited To....

A Potluck at The Better Baker!

I AM THRILLED, BLESSED & HONORED TO BECOME A PART OF AN AMAZING TEAM AT "WEEKEND POTLUCK" LINKY PARTY!


When: Every Friday starting at 7 am and all through the weekend

Where: At 5 great blogs

What to bring: Your favorite recipes! As many as you can carry!

NOW ON WITH THE SHOW...

Last week, we mentioned that we were going to add a new cohost to our Weekend Potluck team. Well… it’s so exciting to announce that we actually added two fabulous blogs to our party. Now, you can also find Weekend Potluck at The Better Baker and Sunflower Supper Club. Please make sure to swing by and welcome them.

The recipe with the most clicks was ~

white sheetcake recipe
Grammy’s White Sheet Cake by Eat Cake for Dinner

Recipes that caught our attention ~

Jalapeno Grilled Cheese Sandwich recipe
Chocolate coconut candy recipe
Mounds Bars by That Skinny Chick Can Bake

And, a personal favorite ~

Skinnified Chicken Pad Thai by Skinny Kitchen


If you were featured today, please feel free to grab the red “featured” button below.

 



Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested. Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Better Baker, Sunflower Supper Club, The Country Cook, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!



Thursday, April 19, 2012

{Slow Cooker} Honey Dijon Pork Chops and Apples

I love simple meals...and of course delicious too, and this one really fits that bill. 

We eat a lot of chicken, and occassionally we eat the 'other white meat'.

After getting a very good deal on some boneless pork chops, I was happy to come across this delicious meal at Eat at Home.

Tiffany is my kind of gal (and her last name, King, is my maiden name, so I'm naturally partial to her=)  I think we share taste buds as she surely shares MY kind of recipes.

(Did you know I had to humble myself to marry my husband?  I went from a KING to a BAKER). {grins}

Tiffany also has her own eBook - Feasting in 15. Check it out - it has lots of ideas for speedcooking weeknight dinners. 
OH SO YUM too!

I LOOOVE pork chops with apples too, so I didn't have to think twice about trying this simply satisfying meal.

The recipe also calls for onions, but you can leave them out if you don't care for them.

The only thing I changed was adding a little liquid to the crockpot - apple juice, but Tiffany insists it isn't necessary.



SLOW COOKER HONEY DIJON PORK CHOPS AND APPLES (& ONIONS TOO)

1-1/2 lbs. pork chops, boneless or bone-in
5 small apples, peeled and sliced
1 onion, sliced
3 Tb. honey
1 tsp. dijon mustard
1/2 tsp. kosher salt
generous grinds of black pepper
(we put pepper on just about everything!)
1/3 c. apple juice

Place pork chops in bottom of crock. In small bowl, combine honey, dijon, salt and pepper together. Pour over apples and onions;toss to coat.  Place apples and onions on top of chops in slow cooker. 
Add apple juice. Cook 5 - 6 hours on high or 7 - 8 hours on low.

(I had thin pork chops and they were ready after 4-1/2 hours...on high).

I served it over rice.

Yield: 4 - 6 servings

Tuesday, April 17, 2012

Easy Cheese Danishes

Oh my - you are going to love these!

Especially if you are a cream cheese lover like I am!

Crescent rolls are my #2 favorite ingredient...right after cream cheese.

Combine the two and I'm in love for sure.

After seeing this inviting recipe from Brandie at The Country Cook I was dreaming about these...wanting to try them for a couple of weeks...

{Please stop by and pay Brandie a visit.  She is an awesome cook and loves simple and delicious recipes just like I do. She's an all-around sweet southern gal - and has a great photo tutorial at the link above for this simple recipe.}

but knew I'd scarf them all down myself, so I waited for the right opportunity when I could share.

My daughter in love, Lyn, who loves cream cheese as much as I do was here, so I whipped up half a batch, and we devoured all 4 of them. 

It was such a breeze for both of us! *-*

It wasn't long, and Lyn had made them a few times for her family! And....she experimented by spreading with peanut butter and sprinkling chocolate chips on it before rolling them up.

HOW COULD YOU NOT LLLOOOOOOVE THEM???

These melt in your mouth and are quick to fix.  Enjoy them for breakfast, or for a snack. The whole recipe can be easily halved.

You can even dress them up with fruit filling if you so choose.

Your family will love you for sure.

Brandie also has a recipe for Shortcut Apple Danish too. Check it out...

EASY CHEESE DANISHES

Danish:
2 tubes crescent rolls (8 in each)
1 (8 ozs) pkg. cream cheese, softened
1/4 c. white sugar
(I used splenda)
1 tsp. vanilla extract
2 Tb. butter, melted
8 Tb. light brown sugar
Glaze:
1/2 c. powdered sugar
1 tsp. vanilla extract
4 tsp. milk
Preheat oven to 350. Spray cookie sheet with cooking spray.

In medium bowl, combine softened cream cheese with sugar and vanilla. Mixture should be creamy and smooth when finished.

(I have to confess I was in such a hurry I didn't blend it thoroughly =)

Separate dough into 8 rectangles.  Seal performations. Using a brush or spoon, spread melted butter evenly over crescent rolls.  Sprinkle each rectangle with about 1 Tb. brown sugar.

Roll up from long side; pinch edges to seal. Holding one end, loosely coil each. Now  spread out the dough with your fingers to make room for the filling in the center...
making it as large as possible to hold more filling. 

Place on prepared cookie sheet. Top each coil with about 2 TB. of cream cheese filling. Bake 15 - 18 minutes, or until golden brown.

Mix glaze ingredients in small bowl; stir until smooth and drizzle over each warm danish. (We enjoyed them without glaze).

Linked to What's New Wednesday
     Mix it up Monday
            Melt in your Mouth Monday
     Crazy Sweet Tuesday
Scrumptious Sunday
Mop it up Monday
Breakfast Ideas Monday
Thursday's Treasures


Monday, April 16, 2012

Snickerdoodle Bread

I do think I jumped up and down (while sitting right here in my chair!) when I saw this amazing recipe at Aunt Nubby's Kitchen.


Snickerdoodle Cookies always bring emotions to the surface as they are what I often made as a child, after GETTING to make them when I was in 4-H.

This bread is sooo tasty and I love that it has sour cream in it too.

I made this to serve to a ladies group at church and it was a big hit. Especially with the cinnamon butter that I served alongside it.
MMMMM!

If you love snickerdoodle cookies, you will LOOOOVE this awesome bread. 

It has a crunchy sugar/cinnamon topping that adds a perfect touch.


SNICKERDOODLE BREAD

1 c. butter, softened
2 c. sugar
(I reduced it to 1-1/2)
3 eggs
2 tsp. vanilla extract
1 c. sour cream
2-1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 (10 ozs) bag cinnamon chips
(where you find choco chips, but maybe only seasonally?)
2 Tb. flour

TOPPING:

2 Tb. sugar
2 tsp. cinnamon

Preheat oven to 350. Prepare 2 9-in. loaf pans by spraying with cooking spray. In large bowl, combine butter and sugar; cream together with electric mixer for about 2 minutes until fluffy.  Add eggs one at a time, mixing well after each addition.  Add vanilla and sour cream; mix to combine.

In medium bowl, combine flour, baking powder, salt and cinnamon; whisk to combine.  Add flour mixture to creamed mixture, stirring until blended.

Coat the cinnamon chips with 2 Tb. flour, then stir into batter. Spoon batter into prepared pans.  Combine sugar and cinnamon for topping; sprinkle over batter before baking.

Bake 55 - 60 minutes or until a toothpick inserted in center of loaf comes out clean. Remove from oven; let cool 5 - 10 minutes before removing from pans to rack to cool.

                Scrumptious Sunday
                        Melt in Your Mouth Monday
         Mix it up Monday