Last year many of our readers were surprised to learn you could make homemade fruit leather without a dehydrator. This year, we tell you that you can do the same thing with fruit chunks to make homemade dehydrated fruit. How you ask? Use your oven!Yep, all you need is your favorite fruit, a cookie sheet, tin foil if your cookie sheet is kinda gross like mine, and your oven! That's it! Now for the REALLY easy part...Set your oven temp to the lowest it will go. Mine happens to be 170 degrees F but I know some can go as low as 120 degrees.My favorite dehydrated fruit happens to be the tropical blend that comes in a can but you can chop up any kind of fresh fruit you want or you can use stuff from a can like me. Just spread it in an even layer on your cookie sheet.Put your cookie sheet in the oven and wait (and wait, and wait...). I mean 8-10 hours!Ok, you will have to check on your fruit after about 4 hours and probably every 1-2 hours after that because some pieces will dry a … [Read more...]
Pinned it, Did it—Snowday Ice Cream
This post was actually written last winter and for some odd reason we never published it. We found Snowday Ice Cream on Pinterest but have since lost the original pin. Here's our take on it though :) Yes, the lack of snow continues this year! Where we live (the frozen tundra) we normally have a surplus of snow for this tasty treat. Notice I said "normally?" Yeah well this year, not so much...in fact this year was the first year I can remember in my 30-something years where we had a brown Christmas. Well we finally got a little bit of snow (just barely enough to cover the ground) and I can finally share this tasty treat with you.Here is what you will need:8 cups of CLEAN snow- steer clear of the yellow snow, for obvious reasons1 can of sweetened condensed milk1-2 tsp vanilla extract (or almond is great too!)sprinkles (because who doesn't like sprinkles)Grab your largest bowl and fill it with the fresh snow that has just fallen.Estimate 8 cups (give or take a little) and pour the … [Read more...]
Christmas Morning Sticky Buns
Last year I shared a post about our family tradition of eating Ice Box Pudding on Christmas Eve. This year, I bring you a tradition my mom started for us--Christmas Morning Sticky Buns. To be honest, I have no clue what the real name of these tasty morning treats are. My mom found the recipe in a church cook book years ago. When she started making them every year for Christmas morning, they became known as Christmas Morning Sticky Buns in my family. Funny thing is, though, we eat them on Easter and Thanksgiving morning too!Below is the recipe of you want to try them with your family. Plan ahead though, these take time and are usually made the day before we eat them.1) In a large bowl, measure 1 1/2 cups of flour. Add 2 packages of dry yeast.2) In a saucepan, measure: 3/4 cup milk 1/2 cup water 1/4 cup margarine 1/4 cup sugar 1 tsp saltStirring constantly, heat until warm (120-130 degrees)3) Once warm, pour into the flour/yeast mixture4) Add 1 egg and … [Read more...]
Two Kid Friendly Creole Treats
Growing up my Grandma owned a house in Grand Isle, Louisiana, about 2.5 hours south of New Orleans. My sister and I spent a few summers down there with her and we got to know the Creole and Cajun cuisine pretty well. Today I am excited to bring you guest recipes from Crystal of Momma Blogga. She brings you two kid friendly (and very tasty!) Creole desserts!Beignets 1 Large Tube of Pillsbury BiscuitsCanola OilPowdered SugarPreheat 2 inches of canola oil in a larger skillet. Remove biscuits and cut in half. Drop biscuits into skillet(be very careful) and fry until golden brown on each side. Remove and place on a plate with paper towels to catch the excess oil. Sprinkle with powered sugar and enjoy! Bananas Foster2 sliced bananas2 tbsp of Butter1 cup of brown sugar(light or dark)1 tsp of vanilla extract1/2 tsp of vanilla1 pinch of nutmeg Vanilla or Praline Ice CreamMelt butter over medium heat in a skillet. Add bananas and gently move them around so they do not stick for 3 minutes. … [Read more...]
Minty Chocolate Love
One of my favorite "seasonal" beverages is a Ho Ho Mocha. Kind of a silly name but a fabulous drink for the chilly air! This beverage contains two of my favorite flavors: mint and chocolate. I have finished decorating for Christmas (yup...I'm that person) and I was thinking up some new ways to enjoy the tastes of the season.What you will need:mini candy caneswax paperdark chocolate chips (you can use milk or white too)festive sprinklesLay out your unwrapped candy canes on the wax paper in a heart shape, making sure to leave space between each heart.Melt your chocolate chips in a microwave safe container in 30 second intervals...stir between each 30 seconds. Pour the melted chocolate into a plastic bag and snip off a TINY piece of the corner to allow the chocolate to be squeezed through (like a piping bag).Fill each heart with chocolate and add sprinkles. Let the candy hearts set (this should take about an hour) without being disturbed until the chocolate hardens again.Remove from the … [Read more...]
Reese’s Stuffed Crescent Rolls
If you've been reading our blog for a while, you know that we love to stuff things into crescent rolls and we love to do things with left over Halloween candy. Today's Pinned it, Did it! post combines both of those things!My girls and I couldn't wait to make these as soon as I told them about the pin I saw. We LOVE Reece's Peanut Butter Cups and these are so easy to make!You'll need:4 Reece's Peanut Butter Cups1 can of crescent rolls (8 rolls)That's it!You'll start by unrolling the crescent roll doughs and laying them on your baking sheet. Next, cut each Reece's in half. Place one half on the fat end of each roll.Roll up each crescent around the halved Reece's making sure to tuck the sides so the chocolate doesn't melt out as it bakes.Bake according to the crescent roll package.Sprinkle with powdered sugar before serving. (I could not find my powdered sugar so it's not included in our final photo).The original website says they are best served warm but I didn't mind them after … [Read more...]
