Spaghetti Taco's! :)

My sister made me Spaghetti Taco's!!
She must love me or something.

They were good! :)
We should have Spaghetti Taco's all the time..

Also..

 Look at this cutie!!

 My new shirt.

 My bunny cookie dough.

And look at this Bed Head for your dog?
Amazing!! It's at Target.
If I ever get a dog I'm getting this stuff.

Enjoy!!!

Caramel Apple Cookie Recipe :)

Caramel Stuffed Apple Cider Cookies!!

Yumm..

Hello so the other day we made some really yummy cookies!!

And I thought I would share  them with you so you can make them toooo!

The Cookies

Ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Ok now...

• Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.) 
• When you are ready to bake, unwrap your caramels. 

Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

 Flatten the ball of dough slightly in the palm of your hand.

 Press the unwrapped caramel into the center of your dough 

 Then seal the dough around it, covering it completely. 

Place on parchment covered cookie sheets 2 inches apart.

 Now we wait 

Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.
• These cookies are best enjoyed slightly warm, either from sitting atop your tea mug or microwaved for a few seconds. My favorite method? My tea mug of course. (I even used a pair of chopsticks this morning to suspend my cookie, since it was smaller than my big mug.) The warmth of the rising steam from the tea makes the caramel melt ever-so-slightly into a gooey center, surrounded by a crispy sweet-tart apple flavored cookie. Now tell me you can resist that!

 This is my cookie I was going for a square.....

 Enjoy!! :)

A Sandwich for me!

My sister made me this yummy Sandwich last night.

 

 

It has Winnie the pooh and piglet on it.

She put them on there with this thing she got in Japan. 

It was yummy!

Enjoy!!

Things i dont want to forget.

I saw this on a blog Polish The Stars And it looks so good! I don't want to lose it.

i wouldn't use the bean dip or the guacamole and maybe no Tomatoes.

But it would still be yummmmy!

Seven Layer Dip

2 (9oz) cans of Frito* Bean Dip

1 (12oz) tub of Dean's* Guacamole

1/2 cup Mayonnaise

1 cup Sour Cream

2 1/2 Tbsp Old El Paso* Taco Seasoning (1/2 packet)

8oz Cheddar Cheese, shredded

1 (4oz) can Sliced Black Olives

3-5 Green Onions, sliced

2 Tomatoes, diced

Tortilla Chips

Combine the mayo, sour cream and taco seasoning in a bowl. On a large tray, layer bean dip, guacamole, mayo mixture, cheese, black olives, green onions and tomatoes. Serve with tortilla chips. Keep refrigerated.

White Chocolate Peppermint Fudge
adapted from Taste of Home

Ingredients:
1/4 cup Butter, softened
2 cups Sugar
1/2 cup Sour Cream
12oz White Baking Chocolate, chopped
1 jar (7oz) Marshmallow Creme
1/2 cup Ground Candy Canes (I use a magic bullet)
1/2 tsp Peppermint Extract

1. Line a 9 inch square pan with foil. Coat foil with thin layer of cooking spray; set aside.

2. In a large saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir for about 5 minutes.

3. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in ground candy canes and extract. Pour into prepared pan. Chill until firm.

4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.

Makes 2 Pounds (81 pieces)

Cookies and Cream Bark

1lb White Chocolate

1 1/3 cup Oreos (about 15)

Chop white chocolate and set aside. Scrape the filling out of oreos and coarsely crush. (You can also keep the white filling in which I did this time but I think it would have been even better without the filling.)

Coat a 9x12-inch rimmed baking sheet or casserole dish with cooking spray, and line with parchment or waxed paper, leaving an overhang on ends.

Melt chocolate in a double-boiler, stirring. Once melted, stir in cookies. Pour chocolate-cookie mixture into baking sheet, and spread in an even layer. Refrigerate until firm, about 1 hour. Break into pieces.

 

These are seriously the best Sloppy Joes I have ever had! Its your old comfort food with a grown up flavor. It can even be made ahead and frozen. This is the only sloppy joe recipe I will ever use!
Sloppy Joesadapted from Taste of Home Comfort Food Diet Cookbook
Ingredients:1 lb Ground Beef1/3 cup Chopped White Onion1 Garlic Clove, minced1 1/4 cup Ketchup4 tsp Worcestershire Sauce1 tsp Molasses1 tsp Prepared Mustard1/2 tsp Ground MustardPinch Ground ClovesPinch Cayenne Pepper8 Whole Wheat Buns, split
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup, Worcestershire sauce, molasses, prepared mustard, ground mustard, cloves, and cayenne. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Serve on buns.
Makes 8 Servings
Nutrition Facts: 1 sandwich has 274 Calories, 9g Fat, 3g Sat Fat 

 

This recipe is a great way to use some of the fresh cherry tomatoes that are in season. The balsamic vinegar was a little too much for my son though. I told him he had to at least try it and he hated it so much he started crying because he was afraid I was going to make him eat more of it! Maybe your kid's have a more sophisticated palette than my son but if not, I would suggest having something else on hand for them. :)

Cherry Tomato Sauce with Fresh Pasta

adapted from Jamie's Food Revolution

Ingredients:

1 1/2 pints Ripe Grape or Cherry Tomatoes

4 cloves of Garlic

a small bunch of Fresh Basil

1 pound Dried Penne

Sea Salt and Freshly Ground Black Pepper

Olive Oil

2 pats of Butter

1/4 cup Balsamic Vinegar

4 ounces Parmesan Cheese

Directions:1. Cut the tomatoes into halves. Peel and slice the garlic. Pick the basil leaves off the stalks and put them to one side. Finely chop the stalks. Grate the Parmesan.
2. Bring a large pan of salted water to a boil. Cook pasta according to package directions. Drain in a colander and reserve some of the cooking water.
3. When pasta is about five minutes from being done, put a large frying pan over medium heat. Add a couple of teaspoons of olive oil and the garlic. Add the butter and let it melt. When the garlic starts to brown, add the tomatoes. Stir, then add the basil stalks and half the leaves. Add the vinegar and season with salt and pepper. Add the pasta to the frying pan with a splash of the cooking water. Stir well. Taste and add a little more salt and pepper to taste.
4. Divide the pasta between your plates or bowls. Sprinkle over the rest of the Parmesan and the basil leaves, tearing any larger ones up.
Serves 6.