Wednesday, October 30, 2013

Butterfinger Bites:

Butterfingers and Almond Joys are my FAVORITE candy bar!!
I've gotten a Butterfinger Blizzard at Dairy Queen, 9 out the 10 times I've been there!!
I've never been much into making candy, because normally it takes forever and way too much work!
But when I saw this recipe, I knew we had to try it! It was unbelievable!! So good and so easy!
The picture is terrible and doesn't do them any amount of justice!
I've not actually had a chance to make them, but my sister, Kaitlyn (who likes Butterfingers more than I do) has made them several times now, so I will let her tell you how to do it!
I hope you give them a try!!
3 cups candy corn
2 cups peanut butter
1 &1/2 cups chocolate chips

In a medium sauce pan, melt the candy corn on a medium-low heat. Make sure to stir the entire time to prevent as much sticking. Turn off the heat and stir in Peanut Butter until completely melted.
Pour mixture into an 8x8 dish lined with wax paper and put into the refrigerator or freezer until firm.
Remove from pan and cut into what ever size you want!
(Tip - don't use a sawing motion while cutting, just go straight down or the candy will be very crumbly).
Put pieces back into the fridge for a few minutes.
In a glass dish, put chocolate chips in the microwave for 30 seconds and stir, put back in for 15 seconds and keep stirring every 15 seconds until just melted.
Dip pieces of candy in chocolate and place on a cookie sheet lined with wax paper.
Allow chocolate to set in the fridge and Enjoy!!

By: Kaitlyn
-Make sure to buy up some extra candy corn and store in the freezer,
so you can make these any time you want.
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Monday, October 28, 2013

Teriyaki Stir-Fry:

We used to live right at the bottom of the hill from one set of my grandparents. We went up there all the time, but there were two special times we went - when grandma made Buckwheat Cakes or when granddaddy made stir-fry! Oh my, they were both SO good!! And of course, neither one of those recipes was ever written down. Mainly because they didn't even use recipes themselves!
This stir-fry definitely doesn't even come close to granddaddy's stir-fry, but it still tastes pretty amazing......and just reminds me of grandma and granddaddy's house!!
I hope you give the recipe a try!
1 & 1/2 tblsp. olive oil
1/2 cup soy sauce
2 tblsp. ketchup
3/4 cup honey
1 & 1/2 tblsp. minced garlic
dash of pepper
1 & 1/2 (16 oz.) bags stir-fry vegetables
3 cubed, cooked chicken breasts
Hot cooked rice
In a small bowl, whisk together oil, soy sauce, ketchup, honey, garlic and pepper. Place vegetables and chicken in a large skillet with 1/2 cup water. Cook and stir until vegetables are heated through. Add sauce and stir well. Bring to a boil, and cook and stir for about 3-5 minutes or until sauce becomes slightly thickened and caramelized. Serve over hot rice!
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Monday, October 21, 2013

Frozen Grapes:

This may sound crazy to you, and I feel a little funny even sharing it, but they are just SO, SO good! I would take these over almost any treat or snack and I could eat a whole bag of grapes by my self, if they are frozen! Now, I like grapes, anyways, but even some of my family who aren't crazy about them, will eat them like this. 
They're so refreshing and well, cold, of course!!!!

Here's the complicated recipe ingredients and instructions.
I'll try to explain it in detail, so you don't get confused.
Grapes (seedless)
1. Remove grapes from stems and wash thoroughly.
2. Place on a tray or plate and place in the freezer.
3. When they are completely frozen, remove from tray store in a zip-lock bag or a container.
4. Keep frozen until ready to eat.
-You can use any kind of grapes. I recommend only seedless ones, because once they're frozen, there is no way to get the seed out, and you definitely don't want someone choking on a grape seed!
-Kids really like these, but it's sometimes hard for them to eat a whole one, since they are hard, so I usually cut them in half or quarters.
I hope you give you them a try!
Leave me a comment to let me know what you think!
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Monday, October 14, 2013

Pumpkin Donut Muffins:

These are SO good and perfect for fall! They only have a very subtle pumpkin flavor, but they are so fluffy and moist on the inside. I love muffins, but these are definitely my new favorite! 
I hope you give them a try....with your favorite soup, for breakfast, a snack....whenever!
1 & 3/4 cup flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp. vanilla
3/4 cup canned, pumpkin pie filling
1/2 cup milk
3 tblsp. butter, melted
1/3 cup sugar
1 tblsp. cinnamon
In a large bowl, combine flour, xanthan gum, baking powder and salt. In a small bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk. Add to dry ingredients and mix just until combined. Using a 1-inch cookie baller, place one scoop in each cup of a well greased, mini-muffin tin. Bake at 350 degrees for 20-30 minutes, or until toothpick inserted in the center comes out clean and the tops of the muffins begin to get crispy. This is pretty important. You basically want to over-bake these, so they are a tad crunchy on the outside.  
Remove to wire rack to cool completely.

Combine the sugar and cinnamon in a small bowl. Lightly, dip each muffin in melted butter and roll in cinnamon/sugar mixture. Place on wax paper to cool completely. Store in airtight container in the refrigerator.
-These even taste good re-heated in the microwave for a few seconds.
-Recipe adapted from: Six Sisters Stuff
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Monday, October 7, 2013


I mix up our gluten-free flour mixture about once a month.
It takes about 30 minutes, and then it's done.
When I do this, I like to pre-measure mixes for things we use often or make on a regular basis. It saves a lot of time later and works great if your in a hurry - you can pull out your mix and get to work! And even if you're not gluten-free, you could still easily do this. There's tons of mixes you can buy, but they can add up in price - especially if you're gluten-free, if you can even find them and even if you can find them, chances are you can't choke them down!!
Some things we use regularly are:
You can do just about anything you want!
I have used containers for this and I've used Zip-lock bags as well. I prefer the bags, just because they don't take up much space, but the containers work great too, and you can re-use them.
I just measure out the dry ingredient portion of the recipe and put it in the bag.
I mark on the bag what the mix is for and if it's for a double batch, I mark that as well.
Depending on the recipe, you could write the rest of the ingredients on the bag/container, if you wanted or staple the recipe to the bag or something. This is also good if someone else could end up making them, that way they know exactly what to do and don't have to go hunting for the recipe!
I hope you take a few minutes to make life a little easier, and go make some mixes!!
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