recipe four. recipe five. recipe six.

These are my super bowl recipes (previously mentioned):

Disclaimer: these recipes are in a specific order, from most recommended to least. i love love love the dill oyster crackers, the mini corn dogs would be super delish in the mini muffin tin, however i only had the full size one, and the deviled eggs were okay to those who liked deviled eggs, i just hated the deshelling part...nobody has time for that.

Dill Oyster Crackers

1 cup vegetable oil

1 bag oyster crackers

1 tsp dill weed

1 tsp garlic powder

1 pkg ranch mix

Mix oil and spices together, pour over crackers and mix together. Let it set for a while until oil soaks in and crackers are dry.


Mini Corn Dog Muffins


Ingredients:
-1 box of cornbread (and the ingredients it takes to make)
-1 pkg of hot dogs.

Directions:
-Preheat oven to 375 degrees. Whisk together cornbread.
-Spray a MINI muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
-Cut hotdog  into smaller pieces.
-Place one hot dog bite into the middle of each cup.
-Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.

Deviled Eggs

 

Ingredients:

 12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper

Directions:
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.  Refrigerate. Serve cold.

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Recipe Three.

Doritos Taco Salad

1 lb. ground beef

1 head iceberg lettuce, cleaned and torn into bite site pieces

1 envelope of taco seasoning

1 medium sized tomato, diced

1 bag of nacho Doritos

1 bottle French Dressing

1 ½ cup shredded cheddar cheese

Brown ground beef. Drain fat. Toss with dry taco seasoning.  Set aside until cool. In a large bowl add lettuce, tomatoes, and cheese. Then right before you serve it add the beef, Doritos and dressing and mix.

...I do believe that Rawle is beginning to jump on board for this new year's resolution. He smiled with delight as he tasted recipe three. 

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Recipe Two.

This recipe I also made for my Mad Hatter shindig. Super super easy and super super delicious. 

Here it goes: 

Limeade Pie

Source: Sheri Denney
Ingredients:

-1 (6 ounce) can of frozen limeade concentrate

-1 (14 ounce) can of Eagle Brand Condensed milk

-8 ounce container of thawed Cool Whip

-couple drops green food coloring (however green you want it)

-9 inch pre-made graham cracker crust

 

Instructions:

 

-Thaw out the limeade so that it is runny. 

-Mix it thoroughly with the condensed milk. 

-Stir in food coloring and fold in whipcream.

-Pour into the graham cracker crust 

-Let set up in the refrigerator for at least an hour.

 

.....and Tadah!!!! 

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Recipe One.

So with this receipe part of my resolutions, I thought I was way behind on trying new receipes...but thanks to my birthday gathering on January 5th, I actually tried 2 receipes. So while I am attempting to do a recipe a week, I'll consider myself golden if I even attempt 52 before the end of the year.


Cherry Limeade (Courtesy of The Pioneer Women)

Ingredients:

- 2-liter bottle of lemon lime soda
- 1 cup fresh squeezed lime juice
- 1 cup sugar
- 1 10-ounce jar of maraschino cherries (with juice)
- Thin lime slices

Directions

 

-Chill all ingredients before mixing.

-When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes.

 

-Serve with a ladle, getting cherries and limes in each serving.

 

 

This recipe was super super easy, and served as our punch for the party. Was a great drink by itself or an alcholol of your choice.

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Let the good times roll.

So besides the other amazing things that happened this past year, I failed to mention that I also joined a bunco/ recipe club. This is a group that meets the second friday of every month to play the famous game of bunco and to test our cooking skills.

For any of you that know me well at all, know that I'm not a huge cook. So I like that I am involved in something that is forcing me to test out some recipes and expand my cooking skills. Each month we have a theme for what the food has to be, some examples: something with tomatoes, something with chocolate, something made in muffin tins, red white and blue dishes, casseroles, etc. Each month, we also vote on the best savory and the best sweet dish.

This month the theme was breakfast, and this month, my friends I took home the title for the best sweet dish. The winning dish was: Blueberry Pancake Cupcakes with Maple Buttercream Frosting. (and I meant to take a picture, but ate them all before I had the chance). So for all of those inquiring (via FB), here is my award winning recipe:

Blueberry Pancake Cupcakes (makes 2 dozen)
-3 cups all purpose flour
-2 tsp baking powder
-1/2 tsp salt
-1 cup butter (2 sticks), room temperature
-1 1/3 cup granulated sugar
-4 large eggs
-2 tsp vanilla extract
-2/3 cup buttermilk
-Fresh blueberries
-¼ cup of syrup

Preheat oven to 350F. Line 24 muffin tins with paper liners. In a medium bowl whisk together flour, baking powder and salt. Reserve about ¼ cup. In a standing mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing after each and add vanilla extract. While mixing, slowly add buttermilk. Gradually add flour mixture until combined, do not over mix.Toss blueberries with reserved flour mixture.Fold in blueberries. Scoop into prepared pans filling about 2/3 full. Bake for 20-25 minutes or until golden brown. Cool completely before frosting.

And for the frosting:

Maple Buttercream

-1 cup butter (2 sticks), room temperature
-4 cups confectioners sugar
-1/3 cup maple syrup

Cream butter in stand mixer for 2 minutes. Slowly add 2 cups of confectioners sugar. Then add maple syrup and finally add the final 2 cups of confections sugar. And then, of course, frost! And wa-la! perfection!

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