Monday, March 25, 2013

No Bake Almond Joy Bars

All you fans of the candy bar, Almond Joy...I have got a treat for you. These bars are even better than the regular almond joy, in my opinion. Chocolate, coconut, almonds, a little extra crunch from the cereal, and the gooeyness for marshmallow. I found this recipe on ladybehindthecurtain.com blog. 



Ingredients
10 ounces mini marshmallows
3 tablespoons butter, softened
1/2 teaspoon coconut flavoring
2 cups sweetened flaked coconut
2 cups Honey Bunches of Oats with almonds
1-1/2 cups almonds, chopped
1 cup miniature semisweet chocolate chips
Directions
Line a 9x9x2 -inch baking pan with foil.
Ingredients
10 ounces mini marshmallows
3 tablespoons butter, softened
1/2 teaspoon coconut flavoring
2 cups sweetened flaked coconut
2 cups crispy flake and crunchy oat cluster cereal with honey and almonds ( I used Honey Bunches of Oats with almonds)
1-1/2 cups almonds, chopped
1 cup miniature semisweet chocolate chips
Directions
Line a 9x9x2 -inch baking pan with foil and spray with non stick cooking spray.  In a large bowl,  microwave marshmallows and the 3 tablespoons of butter on high 1 to 2 minutes or until butter is melted. Stir in coconut flavoring.  Stir in coconut, cereal and almonds.  Cool slightly.  Gently fold in chocolate pieces.  Press mixture lightly into the bottom of the prepared pan.  Let stand about our or until set.  Using the edges of the foil, lift uncut bars out of pan.  Cut into squares.  
*I got this recipe from ladybehindthecurtain.com.  The original recipe is from the BHG Brownies and Bars 2013 magazine.

Rebop's Easy Pork Chops


I have been making this recipe for a LONG time....all the way back from when I used to live at home with my parents. It was a favorite of my Dad's, and now a favorite among my husband and three kiddos.
You can't get much simpler than this.  You can take any type of vinaigrette dressing. I just use whatever I have in the fridge at the time. The following picture, I used a raspberry vinaigrette. You can pair this with all sorts of different sides, mashed potatoes topped with the gravy in the pan is my favorite. To go a little lighter, roasted asparagus or roasted green beans are another favorite as well!  After you try out this recipe, let me know what you think and what side you paired it with.


Ingredients:

4-5 pork chops, seasoned with salt & pepper
1 cup Italian dressing or any type of vinaigrette works
1/4-1/2 cup of spicy mustard
1 large onion sliced into rings
Olive Oil

Heat olive oil in a large skillet, then add pork chops. Sear on one side and then flip over. Sprinkle the pork chops with the onion rings. Mix together the dressing and mustard and pour over the onions and pork chops. Cover and simmer for 30-45 minutes, depending on the size of the chops.




Sunday, March 17, 2013

Bailey's Irish Cream Cake Bars

Living in the fabulous neighborhood I do, we always are having get-togethers. We were invited to a St. Patrick's day celebration, so I thought I would make something yummy to take over there. On pinterest yet again, I stumbled upon a recipe for these "bars" using Bailey's Irish Cream. These were a lot more cake like then I thought they would be, but perfect. Sweet, but yet a little salty thrown in there. In keeping with the St. Patty's day theme, I sprinkled a little light green sugar on top which make them have a little sparkle.
While baking, my home smelled WONDERFUL! I will definitely keep this recipe. 


Ingredients:

For the cake:
1 package of yellow cake mix
3 large eggs
3/4 cup Bailey's Irish Cream
1/3 cup canola oil

For the swirl:
1/2 cup of the cake batter from above
6 ounces of cream cheese
6 ounces of white chocolate chips 
1/2 cup Bailey's Irish Cream

1. Preheat oven to 350 degrees
2. Grease a casserole dish or cake pan
3. Combine the cake mix, eggs, Bailey's and oil, and mix until fluffy.
4.  Set aside 1/2 cup of batter, then pour into prepared pan.
5.  In a mixing bowl, combine 1/2 cup cake batter, cream cheese, and Bailey's. Whip until fluffy then fold in the white chocolate.
6.  Drop large spoonfuls on top of the cake mixture.
7. Take a fork and swirl throughout the batter to make a marble-like effect
8.  Bake for 25-30 minutes.
9. Cool & cut into squares and enjoy!





Blueberry Buckle


Blueberries were on sale this past week at the grocery, so I bought some thinking I would be making my "famous" blueberry muffins. I came upon a recipe on pinterest and decided to try it out instead. I did alter the original recipe just a hair for my person preference.  My 17 year old, his best buddy, and my husband were my taste testers as soon as it came out of the oven. By the next day, there wasn't much left! This one will be kept in my recipe vault!
I'm sure you are wondering what a "buckle" is.  It is very similar to a coffee cake. Fruit buckles are very popular up in New England, where my heart is.  The base of a buckle is a rich cake batter, sprinkled with fresh fruit, usually using what is in season at the time.  A streusel topping makes this even tastier.  When the streusel topping is baked, it crinkles a bit, like it has "buckled" hence the name.


Ingredients
    For the cake
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan
  • For the topping
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
  3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
  4. Grease and flour a 9x9 or 8x10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. To make the topping, combine the brown sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
  6. Bake at 375 degrees for 35-40 minutes for an 8x10 pan or 45-50 minutes for an 9x9 pan (until cake tester comes out clean). Other size baking pans may be used - just adjust the cooking time accordingly.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.