Tag: Recipe

Mama’s Taco Salad

I’ve got a delicious recipe for you that I’ve been eating for most of my life and making for Paul and I for most of our marriage. We’ve changed it up here and there because it’s such a customizable recipe, but the basis is always the same. My mom’s the one I got the recipe from, so she gets all the credit for the deliciousness. It’s the simplest weeknight dinner and a delicious alternative to tacos.

Continue reading “Mama’s Taco Salad”

Crock Pot Texas Queso

I’d say this is my last recipe of the year, but that’s probably not true. I think I may have come on a little strong this week with the recipes. First the Butterfinger cake then the corn dip and now this. #sorrynotsorry 

Today is a hot dip that I attempted for the Iron Bowl. If you’ve ever been to Chili’s and gotten their queso that comes in a skillet, then you know exactly what this is going to taste like. 

Continue reading “Crock Pot Texas Queso”

Corn Dip Recipe

Happy Friday, friends! 

It’s my last day of school before Christmas break, and that’s always a good day. 🙂 I hope all of my fellow teachers (and my students) have a great time off of school and are truly blessed this Christmas. 

Who’s having a holiday gathering soon? Or at least attending one? If you do, I’ve got a super simple appetizer for you to prepare. What’s more? You can make it the night before! (Praise hands)

Continue reading “Corn Dip Recipe”

Butterfinger Cake Recipe

This cake has been served in my family for as long as I can remember. It’s been to countless family reunions, Christmas celebrations, Thanksgiving dinners, Easter lunches, and I think it’s been someone’s birthday cake a time or two. It’s most recently been a huge hit for our friend, Wade. I made one for Friendsgiving, and he’s asked me to make him one for Christmas. Wade, it’s happening! A whole cake just for you. But just in case you need another one in the new year, I’m giving you the recipe so you and Ashley can make it, too.

It’s an incredibly easy recipe with few ingredients and can be made the night before. 

It starts with a box cake mix. Make sure you have the eggs and oil that you’ll need to prepare the cake. Make it in a 9×13 baking dish according to the box’s directions.

Once the cake cooks and completely cools, poke a bunch of holes in the top, then pour a can of sweetened condensed milk over it. Yep, we just upped the yumminess! Okay, now the picture above does NOT have enough holes in it. Add more.

Next, you’ll cover the top with a tub of Cool Whip. The recipe only calls for one 8oz tub, but if you want to make it even more delicious, use two tubs. My dad likes it better this way, too. 

Put your Butterfingers in a zip-top bag, beat them up, and then sprinkle them over the Cool Whip. If you’re preparing the cake the night before, save the Butterfinger topping for just before serving. They tend to get a little soggy overnight as they sit on the Cool Whip. The cake is delicious when it’s cold all the way through. I recommend making it the night before so that it will be cold when you serve it. 

Recipe

Ingredients

  • 1 box Devil’s Food Cake mix
  • 1 can Sweetened Condensed Milk
  • 2 Butterfinger candy bars or small pack of Fun Size bars
  • 1 8oz tub of Cool Whip (double if desired)

Directions:

  • Prepare and bake cake in a 9×13 pan according to box directions.
  • Allow to cool completely.
  • Poke holes in the cake. You’ll think it’s enough, but it won’t be. Do more.
  • Pour sweetened condensed milk over the cake and let settle into the holes of the cake.
  • Spread Cool Whip over the top of the cake. *If making the night before, put in the refrigerator at this point.
  • Crumble Butterfingers over the top of the cake and serve.

If you’re asked to bring a dessert to an upcoming holiday party, you should definitely try this one. And if you aren’t a fan of Butterfingers, you can try just about any candy bar on top. I would imagine a Heath bar would be fabulous on this cake. Or crumbled up Reese’s Cups. Or Snickers. Or a combination of any or all of these. Let me know if you make it and what candy you put on top. 

Hope you guys are having a great week! Tomorrow is my last day with students then a teacher work day. Bring on Christmas break! 

Tailgate Tuesday- Sausage Stuffed Jalapenos

Who’s tailgating this football season? Or going to game day gatherings?

If that’s you, then you will likely be taking something for the crowd to snack on. I’m sure you’ve got some go-to recipes, but I’m here to offer you some new recipes that have been serving me well for many football seasons past.

Today, I’m sharing a delicious recipe for Sausage Stuffed Jalapenos.

I actually made this one for the first time this year, but they were well-liked, and I feel I could take them again to the same crowd. I first had this recipe while visiting my former neighbors in Louisiana. Megan made them for us, we at them all, then we made them again. They’re that good. Continue reading “Tailgate Tuesday- Sausage Stuffed Jalapenos”

Garlic Brussel Sprouts Recipe

GARLIC BRUSSEL SPROUTS RECIPE

Say hello to my new favorite side dish. I have never actually liked brussel sprouts. I thought they were pretty bitter, and I’d probably never had them jazzed up before. But in an effort to better our health in our thirties, Paul and I decided to give them a go and to find a recipe that would hopefully make them appetizing and still be healthy. Continue reading “Garlic Brussel Sprouts Recipe”

The Best Hot Cocoa Recipe Ever

THE BEST HOT COCOA RECIPE EVER

Every year that I’ve taught (I think-maybe I missed one or two of the early years) I’ve made homemade hot cocoa for my students. It’s usually during a week full of super fun Christmas crafts, movies, programs, and excitement. But this year I am teaching 3rd grade and the festivities were a bit different than they have been in the past. However, I still wanted to make them hot cocoa that didn’t come in powder form in a packet. (Not knocking that stuff either. It’s not so bad!)

Planning Ahead

I have 42 students that I had to prepare for, so I doubled the recipe I used. Turns out doubling the recipe is too much liquid to fit into my slow cooker. So, I used a large pot and made it on the stove the night before. It cooled a bit and I funneled it into a gallon jug and a 64 oz. Hydroflask. (These things are seriously so wonderful. I use the 32 oz. bottle for water every single day.)

When I got to school I immediately put some in the slow cooker and somehow ended up looking like this…Yep, wore the chocolate splatter all day from before 7:30am until about 4:30pm.

I serve it to the students in these small styrofoam cups with marshmallows. This size cup is really big enough for them. The cocoa is pretty rich, and they are always satisfied with a small amount as opposed to a full mug. I ended up with a little left over and was able to enjoy a few cups at home. That full mug at the top of the post was WAY too much. I think I made it through half before I had to pour out the rest. It’s very rich and sweet.

I reheat it either on the stove, stirring regularly or in the microwave in 30 second increments. It still tastes pretty delicious a few days later.

The Recipe

2 cups heavy cream

2 cups milk chocolate chips

6 cups of whole milk

1 tsp vanilla

Combine all ingredients in a slow cooker (or a pot on the stove on low heat). Stir together and cook on low until chocolate is melted. Stir often to help dissolve the chocolate chips and prevent them from sticking to the bottom of the slow cooker. Ladle the finished product into your favorite mug, top with marshmallows, wait to cool a bit, then enjoy!

*You can just use 1.5 cups heavy cream and a 14 oz. can of sweetened condensed milk to make it a tad richer if you’d like. Yum!

It’s so delightful and sure to be a crowd pleaser  with your family this Christmas.

Cheers, y’all!

Elizabeth

 

Fall Recipe- Pumpkin Oatmeal

PUMPKIN OATMEAL

I’m still on a fall food kick, and I’ve found another yummy one. Pumpkin Oatmeal, y’all! I am a fan of oatmeal in bursts. Sometimes I get really into it, and I’ll stay into it for a few weeks or so, but then I don’t want it for about six months.

I was in one of those six month stretches when I came across this recipe on Pinterest. (Seriously, what did we do before Pinterest?) I’m a sucker for just about anything with pumpkin, so I decided to give it a go.

The Recipe

As is my pattern, I cannot take credit for this recipe, so I’d like to link to the original post where I found it. Click here to go to Damn Delicious. Yep, that’s the name of her site. Ha! Well, the oatmeal was just that, so her content lives up to her site name.

I cooked the oatmeal (Old Fashioned Oats) in almond milk, and once it was done (ten-ish minutes), I added canned pumpkin, nutmeg, and cinnamon. Something about cinnamon screams fall and simply warms my heart.

Your kitchen will begin to smell like some serious fall goodness, and you’ll want to eat the entire pot even though it makes about four servings.

Let’s Eat!

Chungah, the author of Damn Delicious, serves hers with pecans on top. (YUM!) But I didn’t have any pecans, and it didn’t make that much of a difference to me to have them, so I omitted them this time.

But you should for sure drizzle on a little maple syrup before serving the oatmeal for just a hint of sweetness. So tasty!

Then pour yourself a coffee with your favorite pumpkin spice creamer and you’ve got yourself a bona fide fall breakfast. 

It keeps well in the fridge and warms up pretty well in the microwave. I recommend pouring a bit more almond milk over it before microwaving since it can dry out the longer it sits in the fridge.

Don’t forget to head over to Damn Delicious to get this DELICOUS recipe. I hope you get a chance to make it and enjoy it as much as I do.

Happy Wednesday, friends! See you soon with some September favorites. (There’s quite a few!) 🙂 Have a great rest of the week.

XO,

Elizabeth