Rudy's Famous Creamed Corn

I am going to skip the whole "I know it has been forever" and "life has just been CRAZY, I mean ridonkulously busy" and just say:
HELLO and I HAVE MISSED YOU!  xoxo
Today, I have one of the most INSANELY scrumptious dishes I have had in a long, long time.
In Texas, there is a fabulous BBQ place called Rudy's.
 

 
In fact, my brother (who is now in Germany) told that whenever someone goes back to the Austin/San Antonio area for training, they have to bring gallons of the BBQ sauce back for the crew.
Since moving to Austin, we have become quite the BBQ connoisseurs.
My hubs has become the brisket MASTER and we can often be found on the weekend next to the smoker making this:

Yeah....my Hubs is the bomb-diggity

Truth be told, I still couldn't get Rudy's famous Creamed Corn out of my mind.  So what's a girl to do?  Recreate it of course!
While this recipe seems silly simple, it crack-a-lakin freaking FANTASTIC!  I beg of you to make it  and experience this lusciousness for yourself...and if you are feeling generous, let the fam has some too!

I know this isn't the best picture...my camera died, so it is all phone camera right now

Rudy's Famous Creamed Corn
Recipe adapted from:  Blue Bonnets and Brownies

2 lbs. frozen sweet corn
1 (8 oz) blocks cream cheese, diced into 1 inch squares
4 TBSP  salted butter
1/2 cup heavy whipping cream
2 TBSP sugar
1/2 tsp black pepper
pinch of salt

Directions
Throw all the ingredients, in any order, into a crockpot and cook on low for at least 4 hours. First time I made this, I made it on the stove top, but  the longer you can let it sit in the dairy hot tub, the sweeter the end result will be.  Allow all the cream cheese to be completely melted and it will easily break down and combine with the cream and butter to make the sauce.
Wait until serving to taste the salt level.  I think it was perfect as written.  Over salting this sweet creamy lusciousness would be a sin.  Yes, a sin I say.

Roasted Broccoli with Balsamic Sesame Glaze

Straight up, this is an amazing way to have broccoli.  We LOVED it!  I made it to accompany the Bourbon Street Chicken.  Yum, yum, YUM!  Roasting veggies just gives them an entirely new layer of flavor.  I hear it does the same with Brussel Sprout...yet, I still can't go there...bleck!  
ANYWHO, I hope you enjoy this...I can't imagine a dish it wouldn't make an amazing Robin too (you know...Batman....Robin) except maybe ice cream.  Or Brownies.
Did I mention I have a wicked head cold right now.  It is either from kiddo cooties or sugar detoxing...not sure which.  It has made me a bit wonky though.  I need to go back to bed.
But, before I go...I thought I would share my most very favorite Broccoli song EVA! 
Choppin' Broccoli
Make this though.  Over and out.

Roasted Broccoli with Balsamic Sesame Glaze
Recipe Source:  the ever-fabulous Jaime from Jaime Cooks it Up.  Go visit her site, she has some amazingly scrumptious eats!

• 1 pound broccoli
• 1 1/2 TBSP soy sauce
• 1 TBSP olive oil
• 1 TBSP balsamic vinegar
• 2 TBSP honey
• 1 tsp peanut butter
• 1 TBSP toasted sesame seeds

Wash your broccoli and cut off the big stems. Spray a large cookie sheet with cookie spray and place the broccoli on it. Spray the top of the broccoli with cooking spray.
Put the cookie sheet in your oven at 425 for about 10 minutes, or until a fork can be inserted easily into the pretty little vegetable.
While your broccoli roasts away place 1 1/2 TBSP soy sauce, 1 TBSP olive oil, 1 TBSP balsamic vinegar, 2 TBSP honey
and 1 tsp peanut butter into a small sauce pan. Heat the sauce over medium high heat. When it boils, remove it from the heat.
When the broccoli is done, put it in a medium sized mixing bowl and pour the sauce over the top. Stir it all around, making sure each broccoli piece has sauce on it.
Sprinkle 1 TBSP toasted sesame seeds over the broccoli and serve.
Enjoy!

This recipe has been linked up to:
This Chick Cooks
Tidy Mom
The Country Cook
Simply Sweet Home
Eat at Home

Copycat KFC Coleslaw

Remember the Root Beer BBQ Pulled Pork Sliders I shared with you last week?  Well, here is the slaw that I made to go with them.  Coleslaw and BBQ go together like Bert and Ernie...peanut butter and chocolate...Edward and Bella.....mac-n-cheese and fat-on-my-ass.  I like to put the slaw on top of the meat of the sandwich, it provides a wonderful acidity and crunch to counter balance the sweet, tender pork.
ANYWAY, this slaw is yum-i-licious.  It works wonderfully to make this the night before or even in the morning when you throw your meat in the Crockpot....you want to let all the flavors make friends in the fridge for as long as possible.
ENJOY!

Copycat KFC Coleslaw
Recipe adapted from:  My Tasty Treasures

• 1 bag packaged Coleslaw Mix
• 2 TBSP finely minced onion
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 1/2 TBSP white vinegar
• 1 1/2 TBSP lemon juice

Pour 1/2 of the bag of Coleslaw mix into a large bowl and stir in minced onions.  Chop remaining Coleslaw mix into fine pieces and add to the bowl.  I like the combo of larger pieces and the smaller pieces, but if you like, you can leave it all as is, or chop it all fine to make it more of the "KFC-ish" texture.
Combine remaining ingredients, mixing until smooth to make the dressing.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

This recipe has been linked at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Monterey Ranch Bread

I am keeping this post short and simple, like this recipe! 
Remember the bread I made with the BBQ Chicken Soup?  That's right, the intriguing Monterey Ranch Bread.  This bread is so simple to make and a nice change to garlic bread.  At first I was a little skeeved-out at the thought of adding Ranch Dressing to cheese, but guess what, it totally worked!  There is a nice tang and medley of spices that you can't quite put your finger on.  Give it a whirl and ENJOY!

Monterey Ranch Bread

• 2 cups (8 ounces) shredded Monterey Jack cheese, or Cheddar Jack Cheese.  Shred the cheese, don't use the stuff in a bag, it just doesn't melt the same way.
• 3/4 cup Ranch Salad Dressing
• 4 Bolillo or Hoagie Rolls, split in half lengthwise to make 8 slices
• 4 TBSP butter, melted

In a bowl, combine the cheese and salad dressing; set aside.
Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Recipe slightly adapted from:  Cassie Craves

This recipe has been linked up at:
Simply Sweet Home
Frou Frou Decor
Tidy Mom
Mommy's Kitchen
Nikkis Nifty Knacks

Thanksgiving Side Dish Extravaganza!

Grab a cup of coffee, and enjoy the treat we have for you today!  We have a HUGE selection of side dishes to get you in the menu planning mood.  I am organizing the post by contributor, and if applicable, have linked to their blog or Etsy store in their recipe.  So, go show some love to my great friends!

First up, it's me...again.

Here is my morphed, tweaked hybrid of a sauce that I serve every Thanksgiving. The Mandarin Oranges really give it a pop of flavor that is perfect with turkey, rolls, or on a sandwich!


Cranberry Mandarin Sauce

• ¾ cup Orange Juice
• 2 TBSP Grand Marnier
• 2 TBSP water
• 1 cup sugar
• ½ tsp cornstarch
• 1 bag fresh cranberries, 10-14 ounces
• 1 can Mandarin Oranges, 11 ounces, drained

Combine sugar and cornstarch in a bowl, mixing with a fork to ensure no clumping of the cornstarch. In a medium saucepan, combine orange juice, Grand Marnier, and water. Whisk in sugar/cornstarch mixture. Bring to boil over medium-high heat. Reduce heat and allow to simmer for 10 minutes. Add cranberries, return to boil. Reduce heat and boil gently for 15 minutes, stirring occasionally…careful of the popping cranberries! Add drained Mandarin Oranges and stir to break up oranges slightly. Cover and cool completely at room temperature. It will thicken as it cools. Refrigerate until serving time or overnight.

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Dave submits this recipe for his Sweet Potato Casserole saying:
"My wife found this recipe on-line and I was put in charge of making it.  I figured anything with cornflakes, pecans, and marshmallows was good for me, plus my in-laws give me compliments for such an awesome dish."

Sweet Potato Casserole

• 4 1/2 pounds sweet potatoes
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

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My Aunt Ingrid sent me the following recipe/tip (LOVE this idea) for making some festive mashed potatoes:

"Mashed potatoes are obviously a must for Thanksgiving Dinner and when I make them I put them on the table in different colors.
One version goes like this:

Boil the peeled potatoes in salt water for about 10 minutes, then add broccoli florets to the same pot. ( 2/3 potatoes, 1/3 broccoli). When both are done and very soft, add milk, butter, nutmeg and mash. You will have "green" mashed potatoes.
The second version I make as follows:
In a pot with salted water put peeled potatoes and baby carrots at the same time (also 2/3 and 1/3), boil until both are very soft. In a sauteing pan, melt butter (use the same amount as you would for regular mashed potatoes), add chopped garlic and lightly brown. Pour over potato/carrot mix, add milk, some pepper (optional) and mash. Voila - orange mashed potatoes. It gives a nice accent to the dinner table."

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Next up is my friend Holly.
I have to show you this.....



photo courtesy of Holly



 Are you just DYING?!?!
Holly makes these paper cupcakes that are GIFT CARD HOLDERS!!!  Ahhhhh!!  The cuteness!!!
Please, please, PLEASE go check out her Etsy Store by clicking HERE and get the baker in your life some of this preciousness.
Oh yeah, and she cooks!  She gives us the following recipes:

"So my mom has this little promotional recipe book published by Fleischmann’s from the 1970’s or thereabouts. She’s had it for so many years that it bears the stains of kitchen accidents, with pages torn and mauled. All I have is a photocopy of the page with this family treasured dinner roll recipe. Hopefully one day, the entire book will make its way to my kitchen – even if it is one page at a time."


Cold Rise Dinner Rolls  - submitted by Holly

• 5 to 6 cups unsifted flour
• ½ cup sugar
• 1 ½ teaspoon salt
• 2 packages Active dry yeast
• 1 cup milk
• 2/3 cup water
• ¼ cup (1/2 stick) margarine
• 2 eggs (at room temperature)
• Vegetable oil

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.
Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are very warm ( 120° - 130° F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and ¾ cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Punch dough down; divide into 3 equal pieces. Proceed according to directions for any of the following shapes:
Pan Rolls: Form each piece of dough into a roll about 10 inches long. Cut into10 equal pieces; form into smooth balls. Place in 3 greased 8-inch round cake pans.
Cloverleaf Rolls: Divide each piece of dough into 12 equal pieces. Form each piece into 3 small balls. Place 3 balls in each section of greased muffin pans, 2 ½ 1 ¼ inches.
Lucky Clover Rolls: Divide each piece of dough into 10 equal pieces; form into smooth balls. Place in greased muffin pans, 2 ½ x 1 ½ inches. With scissors, cut each ball in half, then into quarters, cutting through almost to bottom of rolls.
Fan Tans: Roll each piece of dough into a 9 x 12 inch rectangle. Brush with melted margarine. Cut lengthwise into 6 strips. Stack strips. Cut into 12 1-inch pieces. Place cut side up in greased muffin pans, 2 ½ x 1 ¼ inches.
Twists: Divide each piece of dough into 12 equal pieces. Roll each piece into a pencil shaped 12-inch roll. Fold in half and twist together. Pinch ends to seal. Place on greased baking sheets about 2 inches apart.
Brush rolls with oil. Cover baking sheets or pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375°F 15 to 20 minutes, or until done (rolls should make a hollow sound when thumped lightly). Remove from baking pans or sheets and cool on wire racks. If desired, brush with margarine. Serve warm.

Maine Bread Stuffing - Submitted by Holly

My family's not from Maine so I'm not sure why it's called Maine Bread Stuffing but this recipe MEANS Thanksgiving to us. If this stuffing's not on the table, nobody's eatin' dinner until it is!

• 1 large onion, chopped
• 4 stalks celery, chopped
• ¼ cup butter or margarine
• ¼ cup chopped parsley
• 1 loaf white bread, cubed
• 2 teaspoons salt
• ¼ teaspoon sage
• ¼ teaspoon savory seasoning
• ¼ teaspoon marjoram
• ¼ teaspoon thyme
• ¼ teaspoons pepper

Chop onion and celery, cook in butter or margarine until tender. Add seasonings. Add to bread and blend well. Place in turkey for stuffing or in crockpot and wet with chicken or turkey stock for larger groups.

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Pass the plate to Jill from Sublime Hodge Podge:
"This is on the table EVERY single holiday....so easy its stupid simple but why have just regular butter when you can have Cinnamon Sugar Butter? It just makes everything taste better. (ok so maybe not mashed potatoes) If you've ever been to Texas Roadhouse or some of those other western steak houses, they serve this butter for their dinner rolls."

Cinnamon Sugar Butter - Submitted by Jill

• 1 stick of unsalted butter, softened
• 4 tbsp brown sugar
• ¼ tsp cinnamon
• ⅛ tsp nutmeg

Place softened butter into a small mixer bowl and add spice. Whip till fluffy using a hand held mixer. Chill until ready to use.


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Leslie, aka The Hungry Housewife, shares the following AMAZING side dishes with us, along with many laughs.  To see these yummies, please click on the recipe name!

Creamy Philly Peas
Roasted Brussel Sprouts
Sweet Potato Casserole

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Keri, shares more of her bread baking talent with these rolls:

Dixie Rolls

My aunt makes these rolls for every holiday so I rarely have had to make them. They are incredible. My
preference is to use the whole wheat/white flour mix. It adds a little something extra. They take some
planning ahead to make the dough the night before, but it’s worth it!

Ingredients:

• 1 pkg. yeast
• ¼ C. very warm water
• ¾ C. milk
• 1 cube real butter
• ½ C. sugar
• ½ t. salt
• 3 eggs, beaten
• 4 C. flour (OR 1 C. whole wheat flour and 3 C. white flour)

Directions:
1. Mix package yeast with very warm water. Let sit until bubbly.
2. Heat milk until very hot. Remove from heat and add butter, sugar, and salt.
3. Let the butter melt and the mixture cool. Then, add well beaten eggs and dissolved yeast and mix
well.
4. Add flour and mix well. Place in a greased, towel covered bowl and refrigerate overnight or for at
least 4 hours. It’s highly recommended to let it sit overnight though.
5. Pat dough into a round on a floured surface. Divide with knife into quarters, and then cut each.
quarter into thirds. Gently flatten each third and roll into crescents starting at the wide end.
6. Place on greased sheets and cover with a towel. Let rise in a place with no draft for about 4 hours.
7. Bake at 350 for about 10 minutes or until lightly browned. Remove to cooling rack. Enjoy!!

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Laura, the Mom in Real Mom Kitchen is back to share some sides.  Including some brilliant recipes for putting your Crock Pot to work for you on turkey day!



photo courtesy of Real Mom Kitchen

 Cranberry Apricot Sauce

photo courtesy of Real Mom Kitchen

Ultimate Slow Cooker Mashed Potatoes

photo courtesy of Real Mom Kitchen

Slow Cooker Brown-Sugared Baby Carrots

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Janice is bringing rolls!  I have personally had these rolls and they are INSANE!  I had this recipe, moved it from state to state and house to house, only to have lost it last year.  I am SO happy I have it again!  One of the things I love about these rolls, aside from their incredible taste, is that you can make the dough up to a week in advance.  I am always a fan of making things easier on Thanksgiving!  You can make the dough 1 or 2 days before, then roll them out in the morning and let them rise all day.  Once the turkey is out of the oven, these go in and you have piping hot, fresh rolls!  Try these, you won't be sorry!

Finger Tip Rolls


Stir into mixing bowl and let stand exactly ½ hour:

• 1 cup cold milk
• ½ cup sugar
• 1 CAKE YEAST (Fleishman’s), break up with fingers*

Add:

• 2 eggs, well beaten
• 4 cups flour, sifted (or remove 1 TBSP per unsifted cup of flour)
• ½ tsp salt

Stir together until well mixed. The dough will be stiff to stir.

Add:

• 1 cube (1/2 cup) butter, melted

Mix the butter into the mixture. The dough will be “sticky”. Cover and put into fridge overnight. (Keeps up to one week)
Divide dough in half. With the first half, flour the surface of the counter and knead a little flour into the dough. Roll into a circle about ¼ inch thick. Cut into 10-12 “pie shapes”, depending how large you want the rolls. Roll up each wedge from large end to small and tuck point under. Turn in ends if you want them to be like a croissant.
Repeat with other half of dough.
Lightly grease baking sheet and place them 2”-3” apart. Let them stand at room temperature 6-8 hours.
Bake at 350 degrees for 10-12 minutes, until golden brown.

Note: Also rolls out good cinnamon rolls.

*Fleishman’s refrigerated cake yeast is usually close to the butter in the cooler section. Do not use dry powder yeast.

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Amanda brings us three side dishes sure to please everyone!

Aunt Paula's Sweet Potato Souffle

• 3C mashed sweet potatoes
• 1C sugar
• 1/2 tsp salt
• 2 lightly beaten eggs
• 1/3 stick margarine, melted (I always use more than this)
• 1/2C milk
• Topping: 1/3 stick marg., melted; 1C brown sugar; 1/3C flour; 1C chopped nuts

Mix together main ingredients & pour into greased baking dish; cover with topping & bake 35 min @ 350 degrees or until gold and bubbly.

Buffet Green Beans

• 3, 16-oz cans cut green beans
• 8 slices of bacon
• 1 large white onion, sliced
• 1/2C sugar
• 1/2C vinegar

Drain beans and pour into baking dish; place in 200-degree oven to warm; fry bacon and onion together until done but not too dark; remove onions and bacon from drippings and set aside; mix sugar and vinegar together well and pour into bacon drippings; bring to a boil and pour over green beans; place onions and bacon on top and return to oven. Prepare at least 3 hrs before serving; serve warm.

Orange Jello Salad

• 1 large pkg. orange jello
• 2C boiling water
• 1, 6-oz frozen orange juice
• 1 flat can crushed pineapple w/juice
• 1 can mandarin oranges w/juice

Mix jello w/boiling water; add frozen OJ, oranges, and pineapple; mix; set in refrigerator.

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Next to the dinner table is Amber, the Mommy in This Mommy Cooks.  To see any of her scrumptious dishes, simply click on the recipe title and you will be magically transported to her page where lusciousness awaits!

Corn Casserole
Hashbrown Casserole
Green Beans
60 Minute Dinner Rolls

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Trudy brings us her stuffing recipe:

• 1 bag of pepperidge farms seasoned bread cubes
• 2 cups of turkey pan drippings
• 1 red onion diced
• 3 stalks celery diced
• 1 cup shredded carrots
• 8 ounces mushrooms diced
• 1 cup craisins

Bring everything to a boil, except bread cubes.  Add bread cubes, add 1 cup mozzarella cheese and french fried onions to the top.  Bake at 350 for twenty minutes.

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Last, but certainly not least is Mishell's NO Carb Stuffing.

Roasted Garlic “Stuffing”

• 2 large bunches of celery
• 1 medium white onion
• 8 cloves roasted garlic, minced
• 3 tbsp roasted garlic flavored olive oil
• 1/2 tsp dry basil
• Salt and pepper, sprinkle of each (I like a little extra pepper.)

Discard outer darker green stalks of celery. Dice remaining celery.
Dice onion.
Add both to a pan with garlic flavored olive oil.
Cook over medium-medium high heat until tender.
Add garlic, basil, salt, and pepper.
Heat for another minute and serve with meat and gravy!

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Again, a big THANK YOU to all those who submitted recipes!
If you have a side dish recipe you would like to link up for this Side Dish Extravaganza, please link up below and share the linky-lovin' on your post as well!

This post has been linked up to:  Frou Frou Decor, Simply Sweet Home, Tidy Mom , Make Ahead Meals For Busy Mom's, Eat at Home

New-Dorf Salad

A couple weeks ago, I did my weekly shopping.  As I am sure I have told you before, I do my menu planning on Thursday night or Friday morning.  I then pack all 3 kiddos into the Mom's Limo, aka mini van, and head out to Costco, Trader Joe's, and then Super Target.  Well this particular Friday, like most days so far this summer, it was about a zillion degrees....with heat index, a zillion and fifty.  Luckily (or not) it takes about 20 minutes to go to Costco, which is enough time for the oven of a car to get nice and cooled down.  The time it took me to help the kiddos out of the car, walk to the front door, rummage through my wallet to find my Costco card, get Kiddo A into a cart, we were literally dripping and disgusting.  UGH! 
As we were working the sample tables, hoping and praying for ice cream or popsicles, this version of a Waldof Salad was being sampled.  Now, let me just say, I have never had a classic Waldorf Salad.  I am allergic to walnuts, and pretty much the thought of putting a mayonnaise-y type dressing over fruit makes me want to hurl.  So, I turned my nose up and kept the vomit at bay.  Now, as a side note, we have seen this particular sample guy at work...he could sell ice in a snowstorm.  At Easter, this same guy was hawking Red Velvet Cake shouting at the top of his lungs that it was "Jesus birthday cake".  So, when he started shouting it was "fresh apples, grapes, celery, yogurt, almonds, and cranberries", it peaked my interest.  I double checked with him there were no walnuts in it, and took a bite.  Holy refreshing salad Batman!  It was FABULOUS!!!  I immediately picked up a container and continued to do my shopping.  While waiting in the massive line, I started to read the ingredients on the label and it literally said:  "Apples, Red Grapes, Celery, Dried Cranberries, Sliced Almonds, Vanilla Yogurt".  Then I caught a glimpse of the $10 price tag.  I promptly put it back and added a few items to my list, came home and made this.  Kiddos raved about it, the Hubby and I could not stop eating it.  Do yourself a favor and try this.  It is simple, refreshing, and spectacular!

Ingredients:

• 3 stalks celery, diced
• 2 apples, diced with skin on.  I used Golden Delicious, but use what you like.
• 2 cups seedless red grapes
• 1 cup Craisins
• 1 cup sliced toasted almonds.  I recommend using the Almond Accents brand.
• 1 cup Vanilla flavored yogurt.

In a medium bowl, add diced celery, apples, grapes, and Craisins.  Stir in the Vanilla Yogurt, coating everything.  Add almonds and stir to coat some more.  Serve immediately.

This recipe is linked up at:
Simply Sweet Home - Friday Favorites
Tidy Mom - I'm Lovin' It
Mommy's Kitchen - Sunday Potluck
This Chick Cooks
Eat at Home

Homemade Breadsticks

I have a confession to make.  I am completely and utterly addicted to these breadsticks.  Case in point, 100+ degree day that I have dinner going in the crock pot so I won't have to turn on the oven or work on the stove.  Then at about 3:00 in the afternoon, as I am starting to smell my crock pot Chicken Parmesan, I start to think how crazy good these breadsticks would be with dinner.  At about 3:30, all I can think about is this chewy, doughy, garlicky, buttery goodness dipping into the sauce of my Chicken Parmesan.  At 4:00, I am mixing the dough, and at 4:15, I set them outside on the patio table to rise...covered in saran wrap of course...but it is the perfect humid, warm oasis since my AC is continually cranking cold air.  I have already justified that since they only have to bake for 15 minutes, it won't heat up the house too much.  At 4:45, they go in the oven and come out at 5:00, just in time for the table to be set.  I look at my windows and there are the faces of all the neighborhood girlies begging for the leftovers.  This has happened FAR more times than I am willing to admit.  SERIOUSLY addicted.  Try them!  Try them and join me singing chorus of adoration for these luscious sticks-o-heaven.  What?!  Like you don't make up songs about yummy food!

Ingredients:

• 1-½ cups warm water
• 1 TBSP instant (rapid rise) yeast from a jar.  Sorry, the packets don't hold a full TBSP
• 2 TBSP sugar
• 3-½ cups all purpose flour
• ½ tsp salt
• 2-4 TBSP Extra Virgin Olive Oil
• 1 TBSP garlic salt
• 1-2 tsp herbs/seasoning of your choice.  I am using an herb blend that is for mixing with olive oil and dipping bread, but any herb or combo of herbs that you like would work well.
• 4 TBSP melted butter
• 1/4 cup grated Parmesan cheese

 
Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread 1-2 TBSP olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet.  Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet.  Place whole sheet of dough on baking sheet, then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered.  Sprinkle garlic salt and herbs of choice over top of olive oil.  Using a pizza cutter, cut breadsticks into desired length and width.   Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown.  Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.  Serve, eat, and break out into a little diddy about breadstick lovveeee!

This recipe has been linked up at:
Mommy's Kitchen Sunday Potluck

recipe adapted from My Kitchen Cafe

Nirvana In A Bowl

So, as I told you Monday, my July 4th food plans went a little awry.  One thing that was safe from the Murphy's Law running rampant in our house that day was the fruity salad I prepared the night before.  So, it was delightfully perfect!  I am a sucker for fruity, cool whip-y type salads and this one lived up to it's name for me...Nirvana In A Bowl....or as the ever adorable Kiddo C called it as she was shoveling it into her sweet little mouth, "Myyyy Preccioouuusss" in a very creepy Gollum-esk voice.  The great thing about this recipe is you can totally change around the fruit/jello flavors as the mood strikes.  For this go-round, we did Mandarin Oranges but I have heard raspberry is perfectly delightful.  Try this great dish as a wonderful cool down option!

• 1 package Cook And Serve Tapioca Pudding, 3 oz size
• 1 package Cook And Serve Vanilla Pudding, 3 oz size
• 1 package Orange Jello (or flavor of choice), 3 oz size
• 3 cups water
• 1 container Cool Whip Topping, 8 oz size
• 2 cans Mandarin Oranges (or your fruit of choice)

Pour the three dry boxes of pudding and jello into a medium saucepan. Add the three cups of water and stir until mixture is dissolved. Bring to a boil and let boil a full minute.

Pour into a large bowl and let it set up in the fridge overnight. It needs to be very well set. When ready to serve, stir up the mixture a bit to loosen it up. Add 8 ounces of cool whip and mix together until pretty well blended. There will be small lumps from the tapioca. Don’t try to stir these out. Finally, add the fruit of choice and fold in carefully. Try not to lick the bowl!


Recipe Source:  Tasty Kitchen member MerryweatherMama
This recipe was linked up at:
Mommy's Kitchen Sunday Potluck
This Chick Cooks

The best corn EVER

I love corn on the cob....I mean to say I LOVE a good piece of corn on the cob.  Sadly, corn on the cob is kind of like peaches to me....sometimes they are out of this world, you want to eat them until you burst.  Then there are those that you take a bite of and say "ehhh" and live in your disappointment while you remember the "best peach you ever ate".....or is that just me?!  I digress!  Back to corn!  This little recipe (or trick) makes corn live up to it's full potential....fresh corn, frozen corn, and even the corn that may not be quite in season yet.  Something about the lactic acid doing something on the molecular level with the sugar in the kernels.  I am talking JUICY, SWEET, make you want to eat it till you burst corn!  Seriously, try it!

Ingredients:

• 6-8 ears corn, husks and silk removed
• water
• 1 cup milk (try to use whole milk)
• 1/3 cup sugar
• 1/2 stick butter

Fill a large pot half-full with water, making sure all corn will fit in and be covered with water.  DO NOT SALT THE WATER!  I repeat, salting the water draws out the moisture of the corn kernal and makes it bitter!
Add the milk, sugar, and butter.  Bring to a boil, add in corn cobs.  Reduce heat to a simmer and allow to cook for 8-10 minutes, or just until tender.  Try not to overcook it or it will become tough and have the appearance of the stuff you find in bird seed!
Remove from water and serve with butter and salt to taste.

This recipe has been liked up at:
Eat at Home
This Chick Cooks
Tidy Mom

Simply Sweet Home

Creamy Dill Cucumber Salad

This is one of those dishes that remind me of Grandma's.  Not a particular Grandma, but Grandmas in general.  Every time I make this salad for anyone but my family, I always hear "My Grandma used to make this!" but interestingly enough, they never made it for themselves.  So, here is the super simple recipe for this cool, refreshing salad.  ENJOY!

Ingredients:

• 3 English Cucumbers, thinly sliced.  You could use regular, but I prefer the taste of the English Cucumbers 
• ½ cup onion, thinly sliced (optional, which I optioned out of)
• ¼ cup white vinegar
• ¼ cup sugar
• ¼ tsp salt
• 1 cup mayonnaise, not to be confused with Miracle Whip
• 1 TBSP dried Dill

Place sliced cucumbers in a serving bowl.  In a separate bowl or 2-cup measuring cup, combine vinegar with sugar and salt.  Stir briskly to combine.  Add mayo, again stirring to incorporate with vinegar mixture until smooth.  Add Dill, stir some more, and viola!  Pour over sliced cucumbers, toss to combine and let sit in fridge for a few minutes to allow flavors meld and make friends.

This recipe is linked up at:
Mommy's Kitchen Sunday Potluck
Eat at Home

Macaroni Crackaroni Salad

This recipe came from Tasty Kitchen, submitted by agreatday. I had to try it just based on the name, I mean come on, anything described as "Crackaroni" because of it's addictive quality has to be good right?! Yuppers! This was my first attempt making any type of macaroni salad and truth be told, I am usually not a huge fan of it. However, I have been craving deviled eggs lately...(no not preggo) and this was a mighty fine twist on that. Kinda a deviled egg-y macaroni salad. It is a simple recipe that can be eaten as is or embellished as much as you want. It makes a LOT so it is good to make for a crowd or to munch on the leftovers.

Ingredients

• 1 box  macaroni pasta. 
• 2 cups mayonnaise
• 1/4 cup white vinegar
• 1/3 cup white sugar
• 1 TBSP prepared yellow mustard
• 1 tsp salt (original called for 1 1/2 tsp but I found it a tad too much)
• 1/2 tsp pepper
• A dash garlic powder
• 4 stalks celery, diced
• 10-12 hard boiled eggs, diced (you know since you are going to have a TON left over after a certain furry, puff-tailed critter visits your house)

Cook macaroni according to package directions. Once cooked, rinse under cold water and shake off as much excess water as possible. In a separate bowl, combine the mayonnaise, sugar, vinegar, salt, pepper, mustard, and garlic. Stir until smooth. Combine dressing, macaroni, diced eggs, and diced celery. ENJOY!
This recipe has been linked over at Mommy's Kitchen Sunday Potluck!

Beer Battered Onion Rings

Tonight for dinner, my Hubby Love grilled his signature burgers and famous BBQ beans. They are a story for another day because, well, I still have some bribing, begging, and nagging to do before he will divulge his secret recipe. (((sigh)))

ANYWAY, in an attempt to get in the kitchen so I could do some super spy work, I had to come up with a side that wasn't throwing french fries on a cookie sheet and baking in the oven. Oh no, I needed something different. Enter Beer Battered Onion Rings! Unfortunately for me, I think he was onto me because he mixed together his good eats while my eyes were burning and tearing from slicing onions. He is a clever one I tell you!

Now, I don't know why I thought onion rings would be a huge hassle to make, but they weren't! They were super simple to prepare and tasted better than anything I have tried in restaurants. The batter was light and crispy and it actually stayed on the onion ring instead of falling off like thicker batters tend to do.

Do yourself a favor and whip up a batch of these bad boys!

Ingredients:

• 4 cups canola oil
• 2 cups buttermilk
• 2 medium to large sweet yellow onions
• 2 cups flour, divided
• 1 tsp fresh cracked black pepper
• 1 tsp salt
• 1 tsp granulated garlic
• 12 ounces medium bodied beer
• couple dashes hot sauce, optional
• 3 TBSP grated Parmesan cheese

Peel onions and slice 1/4-1/2 inch thick and separate into rings and soak in buttermilk for 1 hour.

In a dutch oven or electric skillet, heat oil to 350 degrees.

In a shallow baking dish, whisk together 1 cup of flour, salt, pepper, and garlic. In a separate bowl, combine remaining cup of flour, beer, and optional hot sauce, whisking until no lumps are present.

Remove onion rings from buttermilk, shake off excess then dredge in dry flour mixture. Shake off excess dry mixture, then dip in beer batter. Add a few onion rings to oil, being careful to not overcrowd them or they will stick together. When they are golden brown remove to a paper towel lined plate. Repeat process until all onion rings are battered and fried. Sprinkle with Parmesan.

ENJOY!

Recipe adapted from Guy Fieri

This recipe was brought to Sunday Potluck at Mommy's Kitchen

PW's Crash Hot Potatoes

So, say "I" if you have never heard of Pioneer Woman...(((chirp, chirp))) Yeah, that's what I thought, of course you have! She ROCKS!

PW's Crash Hot Potatoes are one of those recipes that is truely so simple that you get the taste of the ingredients...nothing processed, nothing over the top or complicated. Simple and delicious. The thing I LOVE about these is the twist on how you cook them. I am a texture person and this not only gives you GREAT taste but you get crispy, crunchy, and tender all in the same bite. Don't let the simplicity of the ingredients make you hesitate. Seriously, try these hot little Austrailian babies!

Ingredients

• 12 (depending on how may you would like to make) whole New Potatoes (or other small round potatoes. Yukon Gold would be divine!)
• Olive Oil
• Kosher Salt, to taste
• Fresh ground pepper, to taste
• Rosemary (or other herb of choice) finely minced, to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork tender.
On a sheet pan, generously drizzle olive oil and place tender potatoes on the cookie sheet leaving plenty of room in between each potato.
With a potato masher, press down each potato until it mashes slightly (go about half-way to 3/4 the way through the potato). Rotate the masher 90 degrees and mash again. Brush the tops of eached crushed potato generously with more olive oil.
Sprinkle each potato with kosher salt, freshly ground black pepper, and a sprinkle of finely minced Rosemary. Don't be shy about it!
Move oven tray to 2nd-to-the-top shelf position. Bake in a preheated 450 degree oven for 20-25 minutes until golden brown and crispy.


This recipe has been linked up at:
This Chick Cooks