Simply A Musing Blog

I received this recipe from a fellow homeschool mom here locally and promptly sent my husband out to buy the ingredients. They are simply scrumptious. Pumpkin White Chocolate Drops Ingredients: 2c. butter, softened 2c. granulated sugar 1 can (15oz) solid pack pumpkin 2 eggs 4c all-purpose flour 2 tsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda 1 bag (12oz) white chocolate chips 1 container (16 oz) cream cheese frosting 1/4 c packed brown sugar Directions: 1. Preheat oven to 375 degrees. Grease cookie sheets. 2. Beat butter and granulated sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in Chips 3. Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake about 12 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove to wire rack to cool. 4. Combine frosting and brown sugar in small bowl. Sp...

This recipe was sent to me by my dear friend, Jeanette and may I just say that today was a better day all because I made this and ate it? If you're in need of a quick but extremely tasty chocolate fix, this little gem will fix you right up, I promise. (I also made a chocolate sauce to drizzle on top, because I'm PMSing like that) Minute Chocolate Mug Cake 1 Coffee Mug 4 tablespoons flour (that's plain flour, not self-rising) 4 tablespoons sugar 2 tablespoons baking cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) Small splash of vanilla Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla , and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. ...

About once every two weeks, I make something for my kids that is totally unhealthy, makes them super-hyper and probably contributes to cavitites. (and then I send them to Grandma's - oh I kid.) I grew up on this particular breakfast treat - my mother used to make it for me on Saturday mornings and I can still remember sitting in front of my Saturday morning cartoons eating a hot piece of cinnamon toast. Of course, I call it cinnamon toast because it sounds less threatening. My mother-in-law calls it sugar toast...which sounds like I'm a horrible mother if I feed it to my kids. Personally, I don't see much difference between this and cake or say, pancakes for breakfast. A pancake is just a cake with syrup substituted for the frosting, right? Cinnamon Toast 8 slices bread (your favorite kind - it does not matter) 8 pats of butter or margarine sugar cinnamon ~Turn your oven's broiler on HIGH. ~Lay your bread out on a cookie sheet and spread enough butter over each piece so...

Snickers Candy Bar 1/4 cup light corn syrup 2 tablespoons butter 1 tablespoon vanilla extract 1/8 cup peanut butter 1/2 teaspoon salt 3 cups powdered sugar 35 individual Kraft caramels 1 cup dry−roasted unsalted peanuts 1 − 12 oz. bag milk−chocolate chips With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9−inch pan. Put in the refrigerator. Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2x1−inch sections. Set ea...

Today's WFMW is all about the 5-ingredient meal. I didn't even have to go through my recipes, because honestly? I've turned into a lazy cook and I have all but stopped making gourmet meals for my family and have instead turned to comforting foods that satisfy. Foods that are calorie laden and make my bummy even wider than ever before. But I digress. I'm here to share with you a few of my favorite, easy-to-make, 5-ingredient recipes. Without further ado: Cheesy Crockpot Tortellini Prep Time: 20 minutes Cook Time: 8 hours Ingredients: 1 lb. Italian sausage 26 oz. jar pasta sauce 14 oz. can diced tomatoes with Italian seasonings, undrained 9 oz. pkg. refrigerated cheese tortellini 1 cup shredded pizza cheese OR grated Parmesan cheese Preparation: Cook sausage in heavy skillet over medium heat until browned, about 10 minutes. Stir sausage frequently to break up as it cooks. Drain well and place in 4-5 quart slow cooker. Add pasta sauce and tomatoes and stir well. Cover and ...

Since my earliest youth I have had an inherent desire to be an accomplished dancer. Not just any type of dancer, but a ballerina that leaps high into the air and pirouettes gracefully on the ball of my foot with little effort. However, the feet delivered me by the hand of Fate preclude my attainment of such lofty ambitions. You see, it's a well known fact that I was born with two perfectly left feet. Fortunately, my mother recognized this immediately and spared me the humiliation that years of ballet lessons would have undoubtedly instilled upon my delicate and ingenuous psyche. Never one to concede defeat in timidity and despair, something akin to hubris continues to propel me toward my childhood dream. Quite possibly, it is my own progeny and their innate expressions of free-spirited frolicking that provokes this want to lay aside all inhibitions and aversions of embarrassment and once again let my soul thrill to the rapture of unencumbered dance. Which is precisely why I now hav...

I love a good sandwich, especially in the summer, because I have an intense dislike for using my oven when the average temperature is in the 90-100's. So, in our family, we eat lots of sandwiches...but not just for lunch, you see. Although, we do eat them for lunch too - don't get the idea that we don't. Anywhoo... Here's a great recipe for Megan's fabulous list of sandwiches: Antipasto Chicken Sandwich Ingredients 1 (10-ounce) loaf round focaccia, cut in half horizontally 2 tablespoons olive paste 2 cups shredded roasted skinless, boneless chicken breast 1/2 cup coarsely chopped drained marinated artichoke hearts 1/2 cup chopped drained oil-packed sun-dried tomato halves 1/2 cup coarsely chopped bottled roasted red bell peppers 2 ounces thinly sliced prosciutto (that's ham for you fellow Texans out there) 1/2 cup (2 ounces) shredded fontina cheese Preparation Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, ...

My friend Megan from Fried Okra fame is hosting her Thursday Top Ten Recipes List and the subject this week is sandwiches. Go see her rightthisveryminute for more information! and get your sandwich recipes ready, ladies! (and if there happens to be even one man that reads this blog, well...you can get yours ready too!) (by the way...see that button up there? up above? I made that. I can make one for you too! See me at Simply Amusing Designs !) Look on the bright side! Subscribe via RSS.

This easy recipe is one of my husband's favorite summer desserts. It was a blue ribbon winner from whereever I got it (chalking it up to Momnesia, okay?) I'm making it as a surprise for our 7th wedding anniversary coming up on the 25th! Key Lime Pie 5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust DIRECTIONS Preheat oven to 375 degrees F Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired. Head on over to Megan's and see what else is cookin'! Look on the bright side! Subscribe via RSS.

This is a variation on one of my all time favorite sandwiches -- the BLT. The thing that makes this so good is you can make it when tomatoes are not in season, because it calls for salsa. This is a very versatile recipe - sometimes I substitute tomatoes for salsa, sometimes I use homemade guacamole instead of store-bought. Karen's Texas-Style BLT Wrapper Ingredients: (4) 8-inch flavored wrappers (or wheat tortillas) 4 ounces cream cheese spread 1/2 cup chunky salsa 1 cup shredded romaine lettuce 12 slices cooked bacon 1/2 cup guacamole Directions: Spread each tortilla on one side with some cream cheese; top with salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately. Dorothy of Field Stone Cottage is hosting this month's roundup - so head on over for more great sandwich recipes. Look on the bright side! Subscribe via RSS. Technorati Tags: texas blt , recipe round up , Texas

They may not look like much - two little sandwiches on a 10 year old plate, but they taste divine and if you make them, I promise your tastebuds will thank me. I recently made these for our monthly Church Fellowship (two huge pans) and wouldn't you know it? Not one was left. Everyone commented on how delicious they were and wanted the recipe. What's so special about them? I can't really figure that one out myself. You decide - here's the recipe for you to try, if you are so inclined: Buttery Sandwich Rolls ~1 lb thinly sliced deli meat (I used turkey, ham and roast beef) ~12 thin slices of medium cheddar cheese (or provolone - something mild) ~1 pkg Hawaiian rolls ~1 stick real salted butter ~1 T garlic powder (or more to taste - we use more) ~1 t poppy seeds Preheat oven to 250 degrees. Slice Hawaiian rolls in half and place slice of cheese and slice of meat on each one and arrange in a 13 x 9 pan. In a small bowl, melt butter in microwave and then add garlic and mix. ...

Time for the Big Bloggy Breakfast Roundup over at Home But Not Alone . This recipe is seriously good and super easy. The best thing about it is that you are not "boxed in" with any of the added ingredients - you can add or take away just about anything and it still turns out great. It cooks in the crockpot overnight and if your family is anything like mine, there won't be any leftovers. I love to make this when we have company, because it is so nice to wake up with breakfast already made! Southwest Crockpot Breakfast INGREDIENTS: 1 Tbsp. butter 1-1/2 lb. bulk breakfast sausage, cooked and drained 1-2 onions, chopped (I use the birds eye frozen in the bag) 1 green bell pepper, chopped (ditto above) 4-oz. can chopped green chilies, drained (or you can sub jalepeno) 2-1/2 cups grated Monterey Jack cheese 18 eggs PREPARATION: Grease inside of crockpot with butter. Starting with sausage, layer meat, onions, peppers, chilies, and cheese, repeating the layering process until all...

Well, it's that time of the year again...Superbowl 2008 is right around the corner. And even if your favorite team didn't make it, you can still celebrate the event and cook up some tasty food! This month's Recipe Round Up is hosted by Pensieve. Click on the graphic to learn more about it. I'm including two of my all time favorite snacks and a bar cookie. I have baked and tried all three of these recipes and I promise you they are delicious! The Hot Artichoke and Spinach dip is really a crowd pleaser and any time I make it, I double the recipe because if I don't...well, pandemonium would ensue. It's that good. Hot Artichoke and Spinach Dip Delicious and easy - serve with breads or crackers. INGREDIENTS: 1 (10 ounce) box frozen chopped spinach, thawed 1 (14 ounce) can artichoke hearts, drained and roughly chopped 1 cup shredded parmesan-romano cheese mix 1/2 cup shredded mozzarella cheese 10 ounces prepared alfredo sauce 1 teaspoon minced garlic 4 ounces softene...

I've noticed a trend lately. People are visiting my blog -- not to read anything I have to say, mind you - it's all because of an entry I posted about Logan's Calf a month ago. Fifty-five percent of my traffic is from that and the other forty-five is all about the sweets - and as Megan likes to say, I'm "bringing the haystack back" because it's my second most searched item. I'm all about revival, folks. I have one more little recipe to share with you before the brouhaha at my mother-in-law's house Christmas eve. It's something from my childhood...much like the haystacks. I like to have a handful of this while I vigorously clean the house from top to bottom sit on the couch and watch movies with my kids while we are out of school this week. I also like to have a cup nearby while I'm goofing off on the internet researching important topics and analyzing my blog statistics. It doesn't hurt to have a cup of it when I leave the house to f...

I have yet to begin my holiday baking (yes, I'm running a tad bit behind this year), but once I get going, there's no stopping me. This year, I am making some of my husband's favorites - peanut patties and orange cream candy (things his mama has made all of his life) for our Christmas Eve celebration at his mama's house. Plus, I'm making some of my own favorites - peanut brittle, haystacks, and graham cracker cookies. If you have not ever tried graham cracker cookies...oh my stars...you HAVE to try this recipe! Mouth watering, flavorful, delicious...and easy! Here are a few of our family's favorites, try 'em! Orange Cream Candy 2 c cugar 1/2 c coffee creamer 1/2 c Karo 1/2 tsp vanilla 1 c chopped nuts 1 lg orange rind, grated Cook sugar, creamer, Karo and orange rind until it form soft ball stage. Add vanilla and beat until thick, add nuts and beat until creamy. Pur into buttered pan and cut when completely cooled. Microwave Peanut Patties 1-1/2 c sugar ...

Country Chicken Pot Pies Makes (4) 6 inch pies, one serving each (these pies are absolutely delicious and freeze well) Filling: 1 C chopped onion 1 C chopped celery 1 C chopped carrot 1/3 C butter or margarine, melted 1/2 C all-purpose flour 2 C chicken broth 1 C half-and-half 4 C chopped cooked chicken 1 C frozen peas, thawed 1 tsp. salt 1/4 tsp. pepper Basic Pastry (or you can buy them premade) 4 C all-purpose flour 2 tsp. salt 1 1/2 C plus 1 Tblsp. shortening 1/3 to 1/2 C cold water Saute first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper. To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1T at a time and mix gently. Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to 10 inch circles on a floured sur...

Tomorrow is the link up day for the monthly recipe round up. This month's round up is all about make-ahead freezer foods. If you have anything to share, post it on your blog and then head on over to Motherhood Apologia and link up tomorrow! Help us spread the word on your blog, too! The holidays are coming (and that means unexpected company) and it would be great to have a few items in the freezer just in case, don't ya think? Technorati Tags: recipe round up , Texas

I made these last year with my kids and were they ever a hit! I haven't made them yet this year, so I don't have a "real" photo...only the photo from the craft book I found the recipe in. Incidentally, I have all of these books and I wouldn't want to be without them. If you are a crafty sort, get thee to a book store and check them out! Silly Popcorn Treats Recipe 18 cups popped popcorn 2 cups sugar 1 cup water 1/2 cup light-colored corn syrup 1 teaspoon vinegar 1/2 teaspoon salt 1 tablespoon vanilla *gummy worms, candy corn, and other Halloween candies Removed all unpopped kernals from popped popcorn. Put popcorn in a greased 17 x 12 x 2 inch baking or roasting dish (or whatever's close). Keep popcorn warm in a 300 degree oven while making syrup. For syrup mixture, butter the sides of a heavy 2 quart saucepan. In saucepan, combine sugar, water, corn syrup, vinegar, and salt. cok and stir over medium-high heat till mixture boils, stirring to dissolve sugar (ab...

Apparently, I don't love my readers enough to: 1)carry a camera with me everywhere I go, and 2)to do food tutorials. I am not too lazy, however, to show you what others have done. Here's a sampling of what I saw today: 1. Bacon Mat @ Serious Eats . 2. How to Chop an Onion at Gluten Free Girl (Is anyone else distracted by the chef's dirty fingernails? Eww.) 3. The Best Chocolate Chip Cookie Recipe EVER at Shelteriffic. 4. DIY Pumpkin Tea Lights at Pink of Perfection . (See? Not everything is food centered - although, technically, pumpkin is a food, I suppose.) 5. And my personal favorite - Bacon Salt . Blogged here and here and photographed here . Has anyone ever used this? Seriously? Technorati Tags: chocolate chip cookie recipe , bacon salt , Texas

Since I have declared that September is the month I am bringing hot back, I figured what better way to start than to cook something really good for my husband. Truer words have never been spoken than, "The way to a man's heart is through his stomach." I have never met a man that could resist some good cooking. So, I was surfing and came across something that is going to revolutionize the way I cook lasagna. BakersEdge has a super duper lasagna pan that keeps everything from slipping and sliding around when it's cut (which may not be a big deal to you, but I personally hate the way all the cheese and good stuff oozes out when I cut into it!) It's not available yet, but I'll keep checking back, you can be sure. Check this out: They also have a pans for baking brownies. The part I like best about their pans is that you get "edges" on every piece...who doesn't love the edge? (and no, they aren't paying me to say any of this). Check them out here...