Pigs In A Blanket

I haven’t been able to pinpoint the exact reason, but there’s something about foods in miniature that my boys just love. It’s like they just exude ‘fun’. Anything mini I put in front of them gets eaten with gusto, and gets raved about afterwards, even when it’s larger counterparts don’t. They like fun finger foods, and I love easy. Pigs in a blanket are a match made in heaven for us. Typically, my boys request these for parties, but I also will make them for special snack supper nights. They love eating them for lunch as well, since I use homemade crescent dough and usually have enough leftover to make crescents to go with dinner too.

Pigs In A Blanket

4 Sons 'R' Us: Pigs In A Blanket

  • 1 package lil smokies
  • 2 cans crescent rolls, or 1 batch homemade crescent rolls

Homemade Crescent Dough

  • 2 (1/4 oz) packets active dry yeast
  • 3/4 cup warm water
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup shortening, or butter
  • 4 cups all-purpose flour
  • 1/4 cup butter, softened

Directions

Making Crescent Dough

  1. Dissolve yeast in warm water.
  2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth.
  3. Mix in remaining flour until smooth. Scrape dough from the sides of the bowl.
  4. Knead dough, then cover, and let rise in a warm place until doubled in size (about 1-1/2 hours).
  5. Punch down dough and divide in half.
  6. Roll each half into a 12-inch circle and spread with butter.
  7. At this point you can cut the dough into 16 wedges, or tear strips to wrap the sausages with. Strips are a little easier to work with for the tiny weiners.

Assembly

  1. Use your crescents, either homemade or canned, and wrap your sausages.
  2. Place your ‘pigs in blankets’ with the point, or end, down onto a greased baking sheet.
  3. If using homemade dough, cover and let rise about 45 minutes. Canned crescents need no rise time.
  4. For canned crescents bake according to package directions, for homemade, bake at 400 degrees for 12-15 minutes or until golden brown.
  5. Let cool slightly and serve.

4 Sons 'R' Us: Pigs In A Blanket

If you’re just interested in making the homemade crescent rolls. Cut the dough into 16 wedges, as suggested above. Roll your wedges up, and place them point down onto a greased baking sheet. Let them rise for about 45 minutes, then bake at 400 degrees for 12-15 minutes, or until golden brown.

Cheesecake Stuffed Strawberries

This delicious dessert berry recipe is perfect for almost any occasion. Cheesecake stuffed strawberries are your favorite dessert in petite, finger food form. Get a little bit of dessert on the dessert table without much extra effort. It’s just the thing to serve when you don’t want to hire a planner- but want the same catered quality.

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Cheeseburger and Taters Casserole

I don’t know why, but I’ve been on a ‘cheeseburger’ kick lately. Soup, macaroni, now a casserole. I just crave that meaty, cheesy combo, and for whatever reason recently I’ve been going to new, experimental lengths to get my fix. This is what evolved from a lunch for the boys on a day they were home from school that was incredibly cold, when I had pulled hamburger meat out for, you guessed it, hamburgers for lunch and then realized I had no buns or sandwich bread. It was the perfect comfort food to warm us all up and put a smile on everyone’s face. There were no leftovers.

Cheeseburger and Taters Casserole

4 Sons 'R' Us: Cheeseburger and Taters Casserole

  • 1 1/2 lb ground beef
  • 1 can of refrigerated crescent rolls, or 1 batch of homemade crescent rolls
  • 1 medium onion, diced
  • 1 tbsp garlic, minced
  • 2 cups shredded mexican blend cheese, divided
  • 1 2 lb pkg tater tots, frozen
  • 1/3 cup ketchup
  • 3-4 tbsp mustard
  • salt and pepper, to taste

Directions

  1. Brown ground beef until cooked through. Drain.
  2. Return to skillet, add in onions and saute 2-3 minutes.
  3. Add in ketchup, mustard, and 1 cup of cheese. Stirring until heated through. Remove from heat. Salt and pepper to taste.
  4. Grease a 9×13 baking dish, or coat with non stick spray.
  5. Lay crescent rolls out flat to cover the bottom of the dish like a crust. Press seams together so there aren’t any gaps.
  6. Spread hamburger mixture evenly over the crescent rolls.
  7. Top evenly with tater tots.
  8. Bake uncovered at 350 degrees for 35-40 minutes or until tater tots are done.
  9. Remove from oven and sprinkle the remaining cup of cheese over the top of the casserole.
  10. Return to oven cooking 5 more minutes, or until the cheese is melted.
  11. Let the casserole cool for 5 minutes before serving.

4 Sons 'R' Us: Cheeseburger and Taters Casserole

Enjoy!

Crockpot (or not) Pumpkin Bread

Saturday morning we woke up to snow falling. I love snow, and so do my kids, but snow seems to make them a little bit frantic, and crazy. Sadly, even after four kids, I am still not a morning person, but there’s something about snow falling while sipping my piping hot cup of coffee that can make even the most chaotic morning  just a little bit magical. Still, there was something missing, and my coffee seemed…lonely. So I decided to use my last can of pumpkin and make some pumpkin bread, the perfect accompaniment to any snowy morning, and another pot of coffee. The kids went out to play in the snow, which wasn’t even sticking, and I waited for our bread to finish baking, soaking up every stolen minute of peace and quiet. Right about the time the troops clomped in feeling frozen the bread was ready to eat. This pumpkin bread is easy and delicious, and sure to get all the kids around the table ooh-ing and aah-ing. It’s so good, that they won’t even want to talk between bites of deliciousness and sips of milk. For a treat I threw in some chocolate chips, around 1/4 cup, and even threw a few on top for a ‘garnish’ because I find chocolate so aesthetically pleasing. I was going for magical in the midst of chaos, remember? Morning, noon, night, what day couldn’t use a little magic in it! Make some ‘magic’ of your own today.

Crockpot (or not) Pumpkin Bread

4 Sons 'R' Us: Crockpot (or not) Pumpkin Bread

  •  1/2 cup oil
  • 1/2 cup of sugar
  • 1/2 cup of packed brown sugar*
  • 2 eggs (beaten)
  • 1 15 oz can of pumpkin
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • chocolate chips (optional)

*To make your own easy brown sugar, add 1 tbsp molasses to 1 cup of sugar and mix together thoroughly. Just like store-bought brown sugar, extras can be stored in a ziplock bag and put in the pantry, cabinet, etc. for future recipes.

Directions

  1. In a stand mixer, blend oil and sugars together.
  2. Stir in the beaten eggs and canned pumpkin.
  3. Gradually add the remaining dry ingredients, mixing until evenly incorporated.
  4. Pour the batter into a greased loaf pan.

Crockpot Cooking

  1. Add 2 cups of water to your crockpot, and then sit the loaf pan inside the crockpot.
  2. Cover the top of the crockpot with 8-10 paper towels. This is important as it traps the moisture and condensation so the bread doesn’t become ‘mushy’.
  3. Place the lid on the crockpot, keeping the paper towels securely in place.
  4. Bake on high 2 1/2-3 hours.

Oven-Baked

  1. Preheat your oven to 350 degrees.
  2. Bake pumpkin bread 50-60 minutes in the oven, or until a toothpick inserted in the center comes out clean.

Buttermilk-Blueberry Breakfast Cake

Cakes are great, but they’re often only associated with dessert. This buttermilk blueberry breakfast cake is here to change cakes place on the menu, one slice at a time. With a little zing from lemon zest combined with the natural sweetness of blueberries- this moist, fluffy cake is shaking things up at the breakfast table. One bite and you’ll agree- let’s have cake for breakfast!

blueberry cake for breakfast

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Triple Chocolate Quick Bread

With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks. I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning. This gem is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples. They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy. I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce.  Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention it’s versatility? So find yourself a reason to give it a try, you won’t be disappointed in the results.

Triple Chocolate Quick Bread

4 Sons 'R' Us: Triple Chocolate Quick Bread

  •  1 & 1/2 cups  semi-sweet chocolate chips, divided
  • 1/2 cups butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 & 1/2 cups unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

GLAZE:

  • 1/2 cup semisweet chocolate chips
  • 1 tbsp butter
  • 3 tbsp half and half
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla extract

Directions

  1. In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
  2. In a stand mixer, cream butter and brown sugar until light and fluffy.
  3. Add eggs and cooled chocolate, mix until evenly combined.
  4. Add applesauce and vanilla; set aside.
  5. In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
  6. Add flour mix to the batter and mix until evenly combined.
  7. Lightly mix in the remaining chocolate chips just until incorporated into batter.
  8. Divide batter evenly between two* greased loaf pans.
  9. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
  10. Cool for 10 minutes before transferring to a wire cooling rack.

For Glaze:

  1. In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
  2. Stir in half and half.
  3. Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
  4. Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
  5. Let the chocolate cool and serve.

* If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.

Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.