Monday, April 29, 2013

Cranberry Apple Salad

This pretty pink fruit salad is easy to make and will feed a crowd.  A nice change from your everyday salad, and it has a lot of great textures going on.  This needs to set up in the fridge before serving, so it is also a great make ahead side to add to any meal.
I received this recipe from a RS apple activity; not sure who to claim as the owner.  I followed exactly except I cut the marshmallow quantity in half.

Cranberry Apple Salad
1 lb. cranberries, frozen
1 c. sugar
16oz. crushed pineapple
5-8 apples
1 pint whipping cream
1/4 c. sugar
1 tsp. vanilla
1/2 lb. mini marshmallow

Put frozen cranberries in a food processor and pulse until rough chopped.
In a large bowl, add chopped cranberries, sugar and crushed pineapple.
Let sit in fridge (marinate) over night or for several hours.

A few hours before serving:
Dice apples and stir into cranberry mixture.
Prepare whipping cream, adding sugar and vanilla.
Fold whipped cream and marshmallows into salad.
Refrigerate until ready to serve.

Monday, April 22, 2013

3-2-1 Cake Mix

A completely easy and fool proof quick dessert recipe.  And I mean quick.
Without thinking I apparently told my oldest that he could have cake for dessert.  So not like me.  I had meant to make cupcakes with him, but life happened and it slipped my mind.

  During dinner I remembered, slightly panicked, and then hoped that he would forget all about it.  He usually does.  But not this time.
It was 20 minutes from bedtime, and I was praising Pinterest, yet again, for saving my menu.

I whipped this up in no time (seriously, like 5 minutes total).
I'm pretty sure I won the mom of the day award.
3-2-1 Cake Mix
Recipe from The Hidden Pantry

1 box Angel Food Cake Mix
1 box Cake Mix (any flavor - I chose chocolate)

In a large bowl, thoroughly combine the two cake mixes (just the dry stuff - don't add anything else).
They fit and store perfectly in a quart ziplock bag.

To make each serving:
3 Tbsp. cake mix
2 Tbsp. water
1 minute in microwave

Mix water and cake mix in a pint size jar or mug.
Microwave for 1 minute.

For added mom coolness, drizzle on chocolate syrup or caramel sauce, preferably in the initial of your kiddo's name.

Monday, April 15, 2013

Biscuit Breakfast Casserole

I've made my own bread for over 4 years now, but there are some bread items that I will occasionally still buy in the store.  Pillsbury homestyle original biscuits is one of them.
Try as I might, I can't recreate those delicious little biscuits.  And so this recipe was discovered - when I found myself with an unhealthy amount of them in my fridge and a need for something other than cereal.
This breakfast casserole comes together in no time and is wonderfully tasty.

Biscuit Breakfast Casserole
Recipe modified from Tablespoon

1 tube Pillsbury Grand Biscuits
3 eggs
splash milk
1 c. shredded cheddar cheese

3/4 c. bacon crumbles
1/4 c. green onions

Cut each biscuit into 4 pieces.
Whisk eggs with milk.
Add cheese, bacon and green onions.
Pour over cut biscuits and stir gently, coating evenly.
Pour everything into a greased 9x13" pan.
Bake at 350 degrees for 25-30 minutes until golden on top.
Serve warm or at room temperature.

Monday, April 8, 2013

Avocado Egg Salad Sandwich

How I never thought to add avocado to an egg salad is beyond me.
It pairs perfectly with the eggs, and can significantly reduce (if not replace completely) the mayo.
Perfect for a quick lunch or snack.

Avocado Egg Salad Sandwich
Recipe modified from Never Homemaker

4 hard-boiled eggs
1 large avocado, cubed
2 Tbsp. mayo
salt and pepper to taste
cilantro, to taste

Mash hard boiled eggs with fork and add remaining ingredients.
Stir to combine.
Serve on carb of choice.

Monday, April 1, 2013

Mississippi Roast

I was a little skeptical of this recipe at first... the method just seemed a bit too crazy for me.  But the more I thought about it the more I figured it was crazy enough that it just might work.
And work it did!

I've got to say, it was fabulous.  And it is just about the easiest thing ever to make - such a small amount of work for such a great outcome!  I love the added flavor from the peperoncini peppers.  We made gravy from the pan drippings... ah-mazing.  We all loved it!

Mississippi Roast

6 lb. chuck roast
1 packet Ranch Dressing mix
1 packet Au Jus Mix
1 stick butter
5-6 peperoncini peppers

Place roast in crock pot.
Sprinkle Ranch Seasoning packet over roast.
Sprinkle Au Jus Seasoning packet over roast.
Place stick of butter on top of roast.
Arrange peppers on top of roast, around the butter.
Do not add water!
Cook on low for 8 hours.