Cinnamon Toast Crunch is one of our favorite cereals. I even remember how cool it was when I was a kid and they came in bar form for breakfast or snacks on the go. One weekday morning after pouring everyone’s bowls, I had an epiphany. Why not make my own cereal bars?! I couldn’t believe I hadn’t thought of it before. The boys LOVED these. This recipe alone probably won me the coveted ‘Mom of the Year’ award. Include them in lunches for an extra special treat, but be careful because you just might start a cafeteria riot as all the kids vie for a taste.
Cinnamon Toast Crunch Cereal Bars
4 1/2 cups cinnamon toast crunch cereal
4 cups miniature marshmallows
1/4 cup butter, melted
Directions
Spray a 9×13 or 9×9 pan with cooking spray.
In a large pot melt better over low heat. Add marshmallows and cook over medium-low heat until marshmallows are completely melted.
Once marshmallows are melted, remove pot from heat and add cereal to the pot, stirring to coat.
Press into the prepared pan and let cool completely. When set, cut into bars and serve.
Fall is finally here in Virginia and I’m loving it. The windows are open and the air conditioning is off, baby! It’s so nice out, that I don’t even care that I haven’t yet put the screens back in the windows. You know, I’m just enjoying the moment, living life on the wild side.
With fall temps here and the official start of fall right around the corner, I’ve already begun pulling out the coordinating recipes. Beer Bread is one of my favorite things for Fall. I know I coudl make it all year round, but something about the yeasty taste or beer or a good lager just aren’t as appealing in the Summer months. This year I decided we’d try playing with the recipe and see if we could make our bread even better. This is what I lovingly refer to as Beer Bread 2.0, and let me tell you it is simply divine!
For those of you who aren’t confident in the kitchen, who don’t consider yourselves ‘bakers’, or are simply overwhelmed at the thought of attempting homemade bread… Do NOT be afraid! Beer Bread is your friend. It’s fool proof. You can’t mess it up.
Now I give you ‘Bacon Cheddar Beer Bread’. The name says it all.
6-8 slices bacon, cooked crisp and roughly chopped, divided (or 1/2 cup REAL bacon bits)
2 tbsp butter, melted
Directions
In a large bowl, combine flour, baking powder, salt and sugar. Stir with a whisk to combine ingredients. Make a well in the center of your dry ingredients.
Add beer, half the bacon and half of the cheddar cheese. Stir until combined.
Pour the batter/dough into a greased loaf pan. Drizzle with 1 tablespoon of melted butter.
Bake at 350 degrees for 30 minutes. Remove from oven.
Sprinkle the remaining bacon over top and drizzle with the remaining butter. Bake for an additional 25 minutes or until browned.
Remove and allow to cool in pan for about 5 minutes. Remove and let cool completely on a wire rack.
Football season is underway again, and for our house, that means so are the game-time snacks and treats. All of my guys love the game. They also ALL love food. So this is the perfect union of two of their favorite things. The amount of testosterone in my house on game-day is scary. However, on game day, I’m just ‘one of the guys’.
One of the easiest, and tastiest things we enjoy chowing down on between downs is homemade stromboli. What game-day experience would be complete without man-food? This is MAN-FOOD at it’s finest. It’s also ‘Mom’ food. It’s easy and quick to prepare so I don’t have to miss the game to slave away in the kitchen. It’s even easy to serve and eat, which is another plus since it means all four boys are allowed to eat on the couch. No griping about missing parts of the game? No giant mess to clean up after four boys? Famous Football Party Stromboli for the win!
This is literally the perfect party food. Make a little, make a ton. It’s simple, and totally satisfying. Feel free to chase it with a swig of beer in between bouts of screaming at the tv.
I know I’m a day late (such is life when you have kids, sometimes anyway), but yesterday was National Cheeseburger Day. In honor of that, and also because my family loves that cheesy, meaty concoction, I’m bringing you this delicious recipe. Instead of a traditional burger, we opted for a new twist on the classic favorite. Can I just say that burgers inside of a bun are the new way to go?! These things are amazing. They could totally revolutionize the entire cheeseburger industry. Give them a try for yourself and see. Savor the amazement.
These are easy to make, they freeze great, and as leftovers they’re still fantastic. Like something versatile? You aren’t obligated to stuff these with a cheeseburger filling. Try ham and cheese, or broccoli, chicken, and cheddar. Sloppy Joes in a bun, anyone?
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside.
Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm.
I could not live without coffee. The morning that I awoke to discover the creamer was all gone, was a nightmare of epic proportions. I was in a daze, wondering who had sabotaged my morning routine. I mean, it must have been sabotage, because there was no way I would have forgotten to add creamer to the grocery list!
I had milk. I had sugar. I had vanilla. I tried it, and it just wasn’t cutting it. I just had to have the smooth, creamy start to my day.
As Plato pointed out so long ago, “Necessity is the mother of invention.” In a moment of inspiration I ran to my computer and immediately began Google-ing a homemade creamer recipe. Every recipe I found called for condensed milk. Crap! I was out of that too! I was saved by the bell when another search pointed out it was relatively easy to make that at home too.
Two hours later, I had fresh, homemade condensed milk and was finally on my way to enjoying my first cup of coffee.
Since then, I keep this in the fridge for creamer, and also for smoothies and baking. It works just as well as it’s store-bought counterparts, and with less than half the sugar. Store your own homemade condensed milk in an air tight refrigerator and it can be used up until the expiration date on the milk used to make it.
In a heavy-bottomed pot, bring the milk and the sugar to a boil over medium heat.
Reduce the heat to low, and simmer very gently for about 2 hours until the volume is reduced by half. The milk should be barely simmering and never boiling at any point.
Use a timer, and stir every 15 minutes to keep the ‘skin’ from developing on top.
After 2 hours, stir in the butter.
Remove the pot from heat, and allow to cool. The milk will thicken as it cools.
When refrigerated, the homemade version has thicker consistency than the commercial one. You can add a few drops of water and whisk it lightly if desired to get a thinner mixture.
I love a one pot meal. This recipe is so easy, quick to prepare, and the same great cheeseburger flavors we crave. I can’t stress this enough… it did in fact taste just like a cheeseburger! Less mess, less clean-up, but some very satisfied customers. Sprinkling on some of our favorite traditional cheeseburger toppings rounded out the truly authentic taste. While the rest of us opted for tomatoes, onions, lettuce, and pickles, I did have to draw the line for the oldest son at mayonnaise. What is it about teenage boys and mayonnaise? He puts it on everything. Eventually I caved at steak sauce, as long as it remained only on his plate. But, I digress. This meal really is outstanding. Shake things up, and step outside of the box, the next night you’re craving burgers by giving this a try!
With four boys, you’d think that would mean A LOT of birthday parties. I used to have visions of perfectly planned out, whimsical themed parties. As the kids grew, they pretty much let me know I’d lost a marble or two. I’m lucky if the older boys let me comb their hair on their big day. All totally normal I’m told, but I still don’t have to like it. Do I?
That being said, I’m taking full advantage of the youngest son’s obsessive love of things and getting in as many themed birthday’s as I can before I’m stuck with just super heroes, and then nothing but cake, ice cream, pizza, and presents.
Since he first got it for Christmas, the youngest son has been in love with The ‘War-ax’. I had flirted with the idea of Toy Story, but as I watch his love of this famous Seuss’ character continue to thrive, logically I knew nothing else would do. That being said, while I enjoy having a ‘theme’ especially one so close to his little heart, I do have four kids and there’s only so much I can do. While I wish I had the time, and energy, and let’s be honest… motivation to throw the super elaborate parties some of my friends do where everything is planned out, coordinated, and theme-centric (virtually down to the tp in the bathroom), I just can’t.
Son # 4 walked in, took one look at the few simple treats in store for him, and his face literally lit up. Now, if only I could keep him thinking I’m that cool forever.
Dr. Seuss’ ‘The Lorax’ Themed Birthday Party
The Lorax face was made using a pumpkin template that I traced onto construction paper. The pumpkin template can be found here. Orange Hawaiian Punch made his ‘body’. I did have to explain that punch, in this instance, is something you drink and not something you do.The ‘UNLESS’ quote printable can be gotten from A Little Delightful. The I speak for the trees picture was made using lollipop sticks, a sharpie, sparkly pom poms, and a glue gun.
Since my son absolutely loves The Lorax movie, and it’s adorable cast of characters, I knew I wanted to have some themed goodies to snack on. We opted for Teddy Grahams ( as Barbaloots), Goldfish (representing the Humming Fish), Marshmallows (their most favorite treat), and yellow and orange Reese’s Pieces to represent The Lorax himself.
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Also, to note, when setting out snacks at a party, vases, bowls, glasses and jars all make cute serving dishes.
Of course, the youngest son had to have a ‘War-ax’ cake. Again I used the cut out pumpkin template to ‘trace’ the basic outline with a tooth pick. The eyes were made using life savers, smarties, and miniature chocolate chips. We also made him his very own Truffula tree forest.
Again, these cupcakes were made using lollipop sticks that I had ‘sharpi-ed’ Truffula bark onto. Tufts of cotton candy made the ‘wooly’ bits. While I had seen these cupcakes in several party posts, there was on lesson they all failed to mention that I had to learn the hard way. Cotton candy melts, especially in a moist atmosphere. These were what the cupcakes looked like about an hour after being tufted.
Pretty depressing, right? I felt a brief wave of panic when I checked on them before I went to bed the night before the party and originally discovered their sorry state. However, I was easily able to re-do the sticks and waited until just before I was ready to serve cake to re-tuft, and they stayed perfectly fluffy up until the moment they were greedily gobbled up.
So, son # 4 thought he was pretty much the luckiest little boy in the whole world when he saw his special cake and cupcakes. I know this because he told me so himself the next morning when he borrowed one of my rings and proposed to me.
While I love all the flavors in a ‘loaded’ baked potato, I was craving something different. Any combination of broccoli and cheddar is always a hit here, especially when it’s accompanied by something extra crispy. In this case, the twice baked potato skin provided that perfect, accompanying crunch.
Did I mention that this is actually a relatively healthy side dish? I might have forgotten to share that with the boys. Accidentally, on purpose. Without that ‘it’s something good for you’ vegetable taint hanging over their heads, they dug in with relish and devoured every last bite.
As an added bonus, these lovely little potatoes can be frozen and pulled out as needed for meals or even for a light lunch. I just love freezer cooking. This potato recipe is definitely the whole kit and caboodle.
Pierce the cleaned potatoes several times with a fork. Bake for 1 hour in oven at 425 degrees. Optionally, you could instead place them in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. However, in my opinion, cooking them in the oven the entire time give them more a crispier skin when finished.
Meanwhile, in a medium saucepan, add broccoli to a little salted water and cook, covered for about 3 minutes. Removethe broccoli with a slotted spoon and set aside.
Let the potatoes cool enough to comfortably handle them. Cut the potatoes in half lengthwise.Scoop the flesh out into a large bowl, leaving a ¼” shell. Placethe potato shells on a baking sheet.
Mash the flesh with a potato masher or puree with a hand blender. Add the milk, yogurt, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
Spoon the potato mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
Bake at 400 degrees for 5-10 minutes, or until heated through and the cheese is melted. (You can also microwave it for a few minutes if you prefer not to use the oven)
To Freeze: Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
I know I’ve mentioned my families’ love, er obsession, with cheese before. (By the way, is there a support group for that? ‘CA’. Cheese-aholics Anonymous, or something along those lines?)
I’ve also touched on our love of grilled cheese, a holdover from childhood on my part. Let me introduce you to this gem. White Pizza Grilled Cheese!
Cheese lovers, UNITE (behind this recipe)! This is the recipe for you. Don’t hesitate, don’t think, and don’t over-analyze this delicacy.
Find time. Make this. Your family, and especially your cheese-prone taste buds, will thank you profusely.
White Pizza Grilled Cheese
1/2 cup part-skim ricotta cheese
2 teaspoons extra virgin olive oil
1 tsp garlic, minced
1 tbsp chopped fresh basil (or 1 tsp dried)
2 tsp chopped fresh oregano (or 1/2 tsp dried)
1/4 tsp sea salt
fresh, ground black pepper, to taste
1/4 cup Parmesan cheese, shredded
8 oz mozzarella, thinly sliced
8 slices white (or wheat) bread
butter, softened
Directions
In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread.
Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.
Butter both sides of the ‘outside’ of the sandwich generously.
In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they’re golden-brown on the outside and the cheese is melted inside, about 10 minutes.
This Spring, and now this Summer, I’ve been taking full advantage of our local farmers market. Every week they run these amazing specials. In addition to the specials and the low prices on fresh, locally grown, organic produce, they also offer a buyer bonus. Usually if you spend anywhere between $6-10, you leave with 3-5 lbs of a featured product. For several weeks, that free product was sweet potatoes. It’s great because I always spend at least $20 stocking up on most of my months worth of produce, and instead of purchasing the sweet potatoes as part of my grocery list, I got them free for buying other things that I needed anyway. That being said, I had to come up with new ways to use them so they didn’t go bad and so that nobody got tired of them or burnt out on the same side dish. We love homemade chips, and they are a great easy snack. It dawned on me that the same would probably be true with a sweet potato version. Instead of just lightly salting them, like I would a regular chip, I opted for a sweet garnish. You however, are not bound by my choice of toppings and have full creative license to express yourself and impress with your own batch of delicious, homemade Sweet Potato Chips.
Sweet Potato Chips
2 small sweet potatoes
2 tsp honey
2 tsp ground cinnamon
Directions
Wash and scrub sweet potatoes clean. Dry with paper towels.
Using a sharp knife, or a mandolin, carefully slice potatoes into thin coins, as thin as you can get them.
Place potato slices on a non stick baking sheet, or a baking sheet that has been lightly coated with non stick spray.
Preheat oven to 425 degrees. Bake for 15-20 minutes, or until extra crisp, but not burned.
In a bowl, toss the sweet potato chips with the cinnamon and honey until evenly coated.
