Looking for a specific recipe?
Check out the Recipe Index!!! Click on the "Recipe Index" tab, up and to the right.
For those who are following this blog, I have moved on back to blogger so redirect to http://www.itkwib.blogspot.com and enjoy!!
Just FYI for those who follow this blog. I am not going to continue paying for domain mapping from wordpress, (wordpress.com is evil remember….stick with blogger). So in a couple days the URL will be changing to http://www.itkwib.wordpress.com but everything will still be on here so no worries!
Before I start that story, I would first like to say recently on my ever going quest to misplace weight. I gave almost all of my baking supplies away (meaning chocolate chips, and puddings, cake mixes… blah, blah). Well around that same time I had planned a family reunion and started couponing for all the food, which included mallows, sugary cereals, chocolate bars…you know, the good stuff. Bad idea!
So back to my story about needing something sweet. I maybe kept to many key sugar making ingredients like sugar, and corn syrup. And because of my master couponing I had Cocoa Pebbles lying around. So I created this masterpiece, and I was so ravenous I couldn’t even wait to take a picture before I had devoured like half of it. What the f? Seriously I will be on the Biggest Loser someday.
But all you need to know is that these are AMAZINGGGGG!! All I did was take this recipe and switch the Rice Krispies with Cocoa Pebbles. Brilliant, I have no idea why I didn’t think of this sooner. Maybe because I typically don’t buy sugary cereal because they taunt me. I also happened to keep a bag of butterscotch chips lying around…weird. So I melted some and spread it on the top of half, but I liked it much better without any topping.
Then the camping trip was cancelled and so I quickly got rid of all my sugar foods. True story, I actually did this time. Minus the powdered sugar I had on my pancakes this morning! WHAT? haha, I really have an addiction problem.
With that all off my chest I would like to say that I hope this is the last sweet treat posting you will ever see from me because I am trying to change my ways here!! Do yourselves a favor and never get your body fat checked. Who wants my powdered sugar?
I have noticed that it is becoming strawberry season again. Woohooooooo! I love strawberries and I recently got some for $.98 a lb so I have been freezing and cooking these delicious morsels of fruit.
In my quest to make some strawberry goodness I came across this recipe that I tweaked to my liking and it actually came out pretty dang tasty. The only thing that would have made it better…..ice cold scoop of vanilla ice cream to top it off . (Is there anything ice cream doesn’t make better?)
First you make the cake batter and top it with the strawberries.
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 1/2 cups sliced fresh strawberries
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup cold butter
1/4 cup chopped pecans (or walnuts)
- Preheat oven to 375 F and lightly grease a 8 x 8 pan.
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into baking dish. Top with strawberries.
- For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans and sprinkle over strawberries.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. And don’t forget the ice cream or whipped cream to make it extra yummy!
Recipe from www.allrecipes.com.
I don’t know about your family traditions, but on Easter my family eats ham. And since I am cheap, I didn’t want to buy a whole ham. So I bought some ham slices and made ham and potato casserole. It was so creamy, warm and delicious and would make the perfect meal for your ham leftovers. It is also super quick prep time which is a huge plus in my book.
1 (approx 30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 onion, chopped
1/2 cup butter
2 cups diced ham
3 cups crushed corn flakes
- Preheat oven to 425 degrees F, lightly grease a 9 x 13 baking dish.
- In a large bowl, combine the hash browns, cheese, sour cream and soup.
- In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the mixture.
- I browned my ham cubes a little, so you are free to brown them in a skillet with some butter or just add them pre-cooked to the mixture and pour into the baking dish.
- Bake at 425 degrees F for 45 mins.
- Pour the crushed corn flakes over the top and bake for 15 more minutes.
One of my favorite hobbies is taking nature pictures and pics of my Lil Sas. Sadly, I don’t really do it as much as I would like. I used to have dreams of printing out my pics and selling them at Farmer’s Markets. But for now, I am going to start posting my favorite pics I have taken in my travelings. Big Daddy has also gotten pretty good at taking pics as well so I will sometimes be posting some of his too. Unlike most photographers today, I like to keep my pictures for the most part un-edited (I have been known to lighten a few pics). I like the natural look because that is how things and people really look.
I took these pictures while I was in WA last week. They are from the Grist Mill we went to in the middle of nowhere really.
Big Daddy is a big fan of this dish and thanks to my investigation skills, I have found the perfect recipe. Thank you Bobby Flay! This chicken is perfect served over noodles, with a simple veggie like a salad on the side.
Salt and pepper your chicken breasts then cover in flour.
Soak it in the eggs.
Cover in bread crumbs and fry.
Cover with your favorite tomato sauce and cheese, bake and enjoy.
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups bread crumbs
1 cup vegetable oil or pure olive oil
1 lb fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
1. Preheat oven to 400 degrees F.
2. Season chicken on both sides with salt and pepper. Dip each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then cover in the bread crumbs.
3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
4. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
Recipe from www.foodnetwork.com.