Avalanche Bars

A traditional trip to the lake for the 4th of July, is upon us!  That means all summer diets are out the window and bring on the s'mores.  Well this year I decided for my sweet treat contribution to be Rocky Mountain Chocolate Factory's Avalanche Bars :) I worked there for several months in Galveston, for my culinary internship.  I forgot how many hundereds of pounds of fudge I made while I was there.  I can say it was a lot! Anyways they have this awesome inexpensive bar.  White chocolate, peanut butter, marshmallows, rice cereal and mini chocolate chips..... What's not to love, right?!  They are the perfect quick treat mostly everyone who breathes can enjoy.  They don't cost an arm and a leg and they can easily be stored!  Perfect for a long weekend at the lake.  

Avalanche Bars

32 oz White Chocolate

1 cup Creamy Peanut Butter

6 Cups Rice Cereal

1 bag Mini Marshmallows

½ cup Mini Chocolate Chips

Extra mini chips for topping 

Melt white chocolate in microwave bowl on medium power for 2 minute intervals.  Once chocolate is completely melted,  add peanut butter and mix.  You can then add the rice cereal and once it is all incorporated, let sit 5 minutes before adding mini marshmallows.  Once the mallows have been added and mixed in, gently fold in  mini chocolate chips and then put in a parchment lined bakers dish, and too with extra chips.  Let sit 30 minutes before cutting up and storing.  Store in air tight container or bag up to two weeks!  

Pumpkin Spiced Waffles

Pumpkin spiced waffles...  I saw this video playing over and over on my news feed the other day.  One of those brainwashing, your are going to make them and you are going to like them videos.  You don't know how it keeps getting to the top of your events.  It certainly isn't because you have liked the post, then left a comment, added a suggestion, and replied to another opinion of the matter.  No I am sure that is not the case.  Anyways I just happened to wake up this morning with the sky still half asleep.  It is a overcast day!! We pumpkin spice lovin weirdos don't like anything better than a overcast  day the first few days of fall.  It plays into our warped fall fantasy that summer is really really over and that the fall foliage is just around the corner, also giving the false sense that it is chilly outside!  So with it being a Saturday morning which means breakfast with out a doubt has to be cooked and it has to be awesome, I decided to make this recipe.  Waffles are a delicacy in my house.  When I want to act like I have my life together I make waffles!  The recipe has several ingredients.  All important to the cause of course.  They are delicious.  That is all I got.    

Pumpkin Spiced Waffles

Mix dry ingredients and set aside.

1 ½ Cup flour
½ tsp baking soda
1 TB baking powder
dash of salt
1Tb cinnamon
1 tsp ginger
½ tsp all spice

Mix wet ingredients adn then add to dry ingredients until combined.

1 cup pumpkin puree
2 eggs
4 TB butter
1 cup milk
¼ cup brown sugar

Add ½ cup of batter to hot waffle iron and cook accordingly.

7up Biscuits

So when I was a kid the best thing in the world was biscuits and honey from Popeyes.  Not only me, but my sisters and parents too!  We could have cared less about a big box of hot crispy chicken, just pass the biscuits!  I haven't conquered biscuits yet in my life.  I think I try to go in there too careless and rustic and use my hands too much like my grandma or great grandma might would have done.  Ya I don't work like that!  I am the stickler that is very precise with recipes.  I like measurement and when baking I love to weigh my ingredients....  A lot of Grandmas are shaking their head at me right now.  I know that is why I stink at making biscuits I am thinking way to hard about the process.  Fortunately I found this recipe! If you and your family love biscuits then please put this one in the recipe box!     

7up Biscuits

4 Cups bisquick

1 Cup sour cream

1 Cup 7up

1 Stick unsalted butter

Melt butter in a 475 degree oven.

Cut in 1 cup of sour cream to 4 cups of bisquick, then add 1 cup of 7up or sprite.  Once all the flour is no longer visible take out of the bowl and onto a bisquick covered counter top and sprinkle more on the top of the dough as well.   No rolling pin required, press the dough down until it is about 1 inch thick then using a *biscuit cutter cut out as many rounds as you can.  Place in the prepared baking dish and bake for 20-25 minutes until golden brown. 

* They taste the same no matter what and my Husband doesn't care if they are ugly so I use a medium size scoop to scoop the dough into the pan.  

Sugar & Spice Pumpkin Scones

I am a Pinterestholic and I don't care who knows it, especially when I find recipes like this.  You know the kind,  very catchy picture and mouthwatering description.  I just couldn't pin it and forget it, so I woke up this morning and made it.  Tis the season for pumpkin and it hasn't quite wore out it's welcome in my home yet.  The recipe is very simple and it is not too sweet.  Perfect with a hot cup of joe in the morning.  The doozie is honestly the cinnamon glaze drizzled over it!

Sugar & Spice Pumpkin Scones

1 Cup whole wheat flour
1 Cup AP flour
⅓ Cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
1 TB cinnamon
½ tsp nutmeg

1 stick cold butter cubed

½ cup pumpkin puree
1 egg
1 TB milk

Sugar & Spice Topping
3 TB sugar
1 tsp cinnamon

Cinnamon Glaze
1 Cup powder sugar
1 tsp cinnamon
¼ tsp nutmeg
3 TB milk

Preheat oven to 350

In a medium size bowl mix together flours, sugar, powder, soda, tartar, salt, cinnamon and nutmeg.  Add cold butter and mix using a pastry blender until resembles course sand.

In a small cup add ½ cup of pumpkin puree, 1 egg and 1 TB milk.  Mix well and add to dry ingredients mixing only until blended and all the flour is no longer visible.  Knead the dough 5 times to make a uniform ball.  Place on Pampered Chef stone baking sheet and press down until a round disk about 8" across is achieved.  Gently brush the water on the top of the dough and sprinkle with sugar and spice mixture.  Cut into 8 even pie pieces and bake at 350 for 14-17 minutes.

While it is cooling mix up the ingredients for the glaze and drizzle graciously over the scones.
 

Carne Guisada

I stand in my kitchen over a dutch oven stirring a pot of what is suppose to be carne guisada.  Yup...I am wondering what I did in my life that brought me to this moment and thinking do I even know what I am doing?  Apparently it is one of those dishes that fortunately just sounds hard but is amazingly simple and is delicious.  John I guess was browsing for dinner ideas and threw this little gem my way.  He of course is a add this, do that kind of a person.  I feel as though you should at least give the original recipe a shot before going and making improvements on something.  Not him!  He already had me adding potatoes and green chilis to it before I even got the grocery list written down.  My Husband thankfully has good taste in everything.  My first crack at this recipe was a success and left me shouting the dinner bell with confidence.  

Green Chile Carne Guisada

4 russet potatoes

5 cups cold water

3 TB salt

Cube potatoes and put in cold salted water to boil until tender.

2 TB oil

1-2 pounds sirloin cubed

3 TB flour

In a dutch oven add your oil to the pan on medium heat.  Dredge sirloin chunks in flour and add to the pan.

While that is browning..

2 roma tomatoes diced

1 bunch of cilantro chopped

1 small onion diced

4 roasted, skinned, deseeded and chopped green chiles

Add to the dutch oven once the meat is browned.  Stir and prepare..

2 Tb cumino seeds

3 garlic cloves

1 tsp crushed red pepper flakes

2 tsp black pepper corns

Toast cumino seeds just until fragrant, mince garlic cloves, crushed red pepper and black peppercorns until a paste forms.  Add to the pot and add remaining ingredients.

3 Cups beef stock

salt & pepper to taste

You will notice that once you add the stock that the liquid forms a gravy.  Once it has reached that point drop the temperature to low heat and simmer for an hour.  Once the meat is tender add your cooked potatoes and gently stir until coated.

Serve with warm tortillas over rice!

Pumpkin Whoopie Pies

So I live in a world where when it is winter I am ready for spring.  When it is spring I am ready for summer, and so on and so forth.  I know a lot of you are guilty of this as well.  Although I am only 10 or so days away from fall, I waited long enough to throw out a pumpkin recipe.  Pumpkin whoopie pies to be exact.  What, you aren't one of the 5 billion people in the world that enjoys pumpkin, well all I can say to you is good day!  I am not going to lie, about mid October the taste of pumpkin turns my stomach and the color orange makes me want to pull my hair out.  November 1st I also put my Christmas decor out.  I think it is all due to that season/holiday jumper thing I have going on.  Okay so anyways today I love love love anything pumpkin!  Yummy, spicy and delicious pumpkin!  These whoopie pies are amazingly simple and are a crowd pleaser.  I do not think I have ever met anyone who has seen a whoopie pie and been like "no thanks"!  It just does not happen!  School bake sale coming up, midnight sweet tooth or because it is Tuesday you will be happy to have this recipe on hand!

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 TB cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

½ tsp salt

½ tsp ground nutmeg

¼ tsp ground cloves

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 tsp vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. 

In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a medium Pampered Chef scoop, place batter about 2'' apart.  Tap the pan to flatten batter just a bit.

Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

1 TB vanilla extract

1 tsp cinnamon

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon.

Pipe in a round circle about a ¼" away from edge.  Stick together and done!

"TIP - If you put these in a ziplock bag they will get very sticky!!!  If you are wanting to stack and display at a party assemble and cover with a light towel!

Southern Banana Puddin'

It has been right at a year now since John and I made our way to the Ozark, AR and had the best banana pudding.  Actually John ordered the banana pudding I made the mistake of ordering a fake peach cobbler which was inedible.   He said he handn't had banana pudding like that.  It was fluffy, creamy, sweet and packed with nilla wafers and fresh banana.  Sounds like your typical banana pudding description doesn't it?  Well this isn't just a instant pudding recipe, although it does have some in it.  There are a few other tweaks as well.   For the fact I do not think y'all are complete nimrods reading my blog I only am posting the final product instead of my usual step by step pictures.  The recipe is short sweet and includes a mixer.. Those picture wouldn't have thrilled you at all =)

I am sharing this simple and easy dessert recipe for the mere fact not everyone has time for the "from scratch" recipe every time

.  

Southern Banana Puddin'

1 - 14oz can of sweetened condensed milk

1 1/2 c ice water

1-3.4oz box of instant vanilla or banana pudding mix

8 oz cream cheese (optional)

3 cups of heavy whipping cream (whipped to stiff peaks)

Vanilla Wafers

Fresh Banana (If slicing for later use toss with a few TB of lemon juice to keep from browning)

In a medium size bowl combine 14oz can of condensed milk with your 1 1/2 cups ice water (remove ice chunks before adding).  Mix with a whisk until combined, then add your pudding mix.  You want to mix this for a few minutes before adding the optional 8 oz cream cheese.  If adding the cream cheese mix in now on medium speed until combined then place in fridge to let it completely set.  

If you did not pre whip your chilled whipping cream you can do so now until it forms stiff peaks.  Do not over beat.  You will end up with butter and it will leave a greasy coating in your mouth when eating.

Once your whip cream is ready, fold into your pudding mixture until well combined.

You can layer your banana pudding in individual glasses (martini, mason jars etc.) or make it in a trifle bowl, or even put it in a foil pan for a BBQ drop off.  The point is it's very versatile and the presentation possibilities are endless but always look classy!

I ate this while typing the blog... I didn't add the cream cheese  to this batch but I wish I had.  It really cuts out the too sweet taste and really balances it out.  Plus I love cream cheese in anything.  Even with out it though I have to say I had to stop myself from sticking my tongue in the glass to lick the rim.      

I hate the black table top, but the sun had set and I didn't have good lighting anywhere to take a great springy/summer picture.

Starbucks Chocolate Cinnamon Muffins

 When my Mom and I make a trip to Amarillo, it usually ends with us stopping at Starbucks for a sweet black tea and chocolate cinnamon bread.  My Mom is the one who even got me wanting this stuff in the first place.  I usually want vanilla bean scones or the berry pound cake.  I will never make that mistake again ;) This stuff is addicting.  Its moist, bitter, sweet, and then its spicy. Not hot spicy, I mean cinnamon, ginger and cloves.  It is sooooo good.  I usually tend to keep spiced bread recipes stowed away for fall this one I will use all year long.

Starbucks Chocolate Cinnamon Bread

3 sticks of unsalted butter (room temp)

3 cups of granulated sugar

5 large eggs (room temp)

2 cups AP flour

1 3/4 cup cocoa powder

1 TB cinnamon

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1/4 cup water

1 tsp vanilla

Start by creaming together 3 sticks of unsalted room temp butter with 3 cups of granulated sugar.  Beat on medium speed until light and fluffy.  This could take up to 5 minutes to achieve. 

Once your butter is creamed add your room temp eggs one at a time until fully incorporated. 

If you are a multi-tasker you can begin to measure out your dry ingredients.  

In a mixing bowl sift together 2 cups AP flour, 1 3/4 cup cocoa, 1 TB cinnamon, 1 tsp salt, 1/2 tsp baking soda, & 1/2 tsp baking powder.

Also in a liquid measuring cup add 1 cup buttermilk, 1/4 cup water and 1 tsp vanilla.

To your butter and egg mixture begin adding your dry ingredients.  You will alternate between dry ingredients and the milk mixture 3 times beginning and ending with your dry ingredients.  

Mix until just incorporated.  By the way if you are not sure what a pretty batter is well this is it.  It's a smooth, creamy texture and the color screams chocolate.  Its not too wet and its not too dry.  So now you know :)

Scoop batter into lined muffin pans, or grease and flour 2 loaf pans.   You can now mix up the chocolate cinnamon sprinkle for the top.

Cocoa-Spiced Sugar Crust

Mix together:

1/4 cup granulated sugar

1 tsp cinnamon

1/2 tsp cocoa powder

pinch of ginger

pinch of cloves

Generously sprinkle on top of the muffin batter.  

Bake at 375 for 17 minutes if you are baking muffins.  Bake at 375 for 35-45 minutes for a loaf.

I made the muffins today because this was a pregnancy craving and I didn't think I could make it the full 45 minutes on waiting for the loaf to finish!!

These muffins are light, moist, chocolaty, spicy and just out of the world.  You can eat them for breakfast, make them for a brunch of even have as a dessert.  I wouldn't stop at just one either!!  My Husband had eaten three before I got then out of the pan to take pictures.  He is a icing man also so he suggested a glaze over the top.  I have no problem with that but why fix something that is not broken!

Cinnamon Rolls

One thing I always have room for morning, noon or night is a big ole sweet cinnamon roll.  I mean it is very appealing is it not?  Warm, buttery, flaky, tender cinnamon roll topped with a dollop of creamy icing oozing all over.  I am however one of those who has never had a bad cinnamon roll!  Its a cinnamon roll how can it be bad!  Also I love walking into the food court during the holiday season at the mall.  Although I never eat at any of the places, Cinnabon just gives the mall atmosphere that holiday rush and i can immediately find the strength to fight off all those crazy holiday shoppers.  So here it is a pretty quick and easy cinnamon roll recipe sure to please.

I start off with my dough hook on my mixer and to the bowl i add 3 cups of warm water.  You want this water warm enough to activate the yeast.  Some people believe boiling the water and letting it come down to temperature is the best way.  In my opinion ain't no one go time for that.  So I use the hot water straight from my faucet and you know what it works pretty darn good.  1/2 cup of sugar, 1/2 cups oil ( I used EVOO) and 4 packets of the active dry yeast.  Oh and the secret ingredient a few grates of fresh nutmeg.  I let that sit for about 15 minutes so it can work it's magic, then I add 1 TB of salt, 3 whole eggs one at a time and 10 cups of flour.  Once again about a cup at a time.  Once everything is in the mixer getting all brought together you can wash dishes or something for about 10 minutes while the dough is getting worked.

 After about 10 or 15 minutes of being kneaded with the mixer you are ready to oil your table top, butchers block whatever it is that you have that you do your wok on.  I use oil because I find it doesn't ever stick like it does when I use flour.  Use whatever you like best I am not judging.

For my cinnamon rolls I like them extra cinnamony.  I do 1/2 cup of white sugar, 1/2 cup of brown sugar and 3-4 TB of cinnamon.  If you just like the essence of it then by all means use less.  Before sprinkling on the yummy goodness I lather my spread out dough with a layer of butter.  Yes butter.  I never said these were a healthy version.

You can then roll the dough (I spread mine with my hands) and slice off about 3 inches for each roll.  I like them big, I like them buttery and once again if you can't handle it go to skinny girl.com or something.  I lightly spray the baking sheet with a non stick spray to ensure all my hard work won't be for nothing if I cant get them off the pan after baking!  I let them rest about 15 minutes before baking.  Brush them with butter before placing in the oven just to ensure a beautiful browning.

Bake them at 350 for 25-30 minutes.  Or of course until they are done.  Some people actually like gooey cinnamon rolls.  You may want to pull them just a few minutes early for that.   I top mine with a simple butter icing recipe.  1 stick of melted salted butter, 1/2 bag of powder sugar, and 2-4 TB of milk.  You can make it thicker and place on rolls after pulling from the oven and let it melt all over, or you can make a more runnier icing and brush on after being pulled from the oven or even after cooling.  

Blueberry Pie

OK so really this recipe is all about the crust!  You can however add any canned fruit filling you prefer or you can add 4 cups of fresh fruit of choice to a sauce pan add 1 cup of water, 1/4 cup of sugar.  Simmer for 30 minutes or until sugar and water has reduced.  The sugar can be optional depending on how sweet your fruit is to start off with.  Some depending if they are out of season are usually not as sweet as they can be if they were in season.  I did a little canned with some fresh just so I could have a fuller pie and my frozen blueberry stash wasn't enough to make me happy!  

Pie Crust

Combine until resembles sand like texture:

1 1/4 cup shortening

3 1/2 cups AP flour

1 tsp salt

In a small bowl mix 2 egg yolks with 2 TB vinegar or lemon juice and add to the flour and shortening mixture.  

The acid in the crust recipe helps stop the gluten from forming and making the dough tough.  

Once combined add up to 5 TB of ice water depending on how tacky you want your dough.  place in the refrigerator for 15-30 minutes before using. 

Like I said earlier my filling is 1 can of blueberry filling plus 2 cups of frozen blueberries.  I also add 1/4 cup of sugar and 1 TB of cinnamon to them.  If you haven't had blueberries and cinnamon you have got to try this combo its delicious!

Since this is not a how to roll out pie dough blog I am not showing those pictures!  Just make sure after refrigerating your crust you divide into two pieces and use one to fill the bottom.  Once in the pan you will have excess dough.  To get rid of it easily I just roll mine down to make the lip of the crust.

I then do a simple lattice by laying them on top of each other.  No over this under that stuff on this one! Brush with milk and sprinkle with more cinnamon sugar. 

  Bake at 350 degrees for 40 minutes or until crust is golden brown.

This crust is light, tender and you will want more than one piece.  With the holidays coming up it is the perfect time to make the effort to make something to take to the dinner table!

Devils Food Cake With Seven Minute Icing

Devils Food Cake with Seven Minute 

Icing

Cake

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup oil

2 cups firmly packed light brown sugar

4 large egg yolks, at room temperature

8 ounces unsweetened chocolate, melted over double boiler

2 1/2 cups whole milk

2 teaspoons vanilla extract

Directions

To make the cake

Preheat oven to 350°F
Prepare a baking dish for the cake.  I used just a regular baking dish I am going with how my Nanny use to serve it.

In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.

In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Icing

4 egg whites

2 cups sugar

1/2 cup cold water

2 TB light corn syrup

1/4 tsp salt

1 tsp vanilla extract

Combine the egg whites, sugar, water, syrup, and salt in the top of a double boiler and place over boiling water. 

Just beginning the Seven Minute Icing

On the high speed with your electric mixer, beat for 6 minutes, or until the icing stands up in soft peaks.

3 minutes 

Remove from the heat, add the vanilla, and beat another minute. 

7 minutes

My Nanny, my Dads Mom use to make this for his birthday every year.  Well as time goes by things begin to fade away but memories are still there.  Although my Nanny may not remember making this cake, my Dad does.  For his 54th birthday this last week I made it for him.  It doesn't hold a candle to hers but its the thought that counts right?  The cake recipe I did some adjusting to but the icing was perfection.  

Dads birthday cake.  Not everything has to be so commercialized in appearance.

My mom always tells stories around the holidays when lots of pies are being made how my great Aunt Sylvie use to make mile high meringue for her pies.  That too is something I haven't conquered but since I had the stability with the icing I piled it high on the birthday cake.  You can always scrap it off but what do you do when you don't have enough?!  I love icing so the 1 part icing to 1 part cake suited me very well!

Lamb Loin Chops

Lamb Loin Chops

For those of you who have never had the privilege to cook or eat lamb, the lamb loin is a leaner grade of meat.  It is very tender and resembles tiny T-Bone steak.  Super cute but most of all delicious and really quick to cook.  You just need the right rub, which I will provide for you, some chops and a oven then you are ready to go!

I have 2 pounds of lamb here.  That is roughly between 7-8 chops.  I very lightly salt and pepper the meat.

In a small bowl mix 1 TB minced garlic, 1/4 cup coarse ground mustard, 1 TB Rosemary, juice of 1/2 lemon, 1 tsp crushed red pepper flakes,  1 tsp Italian seasoning, 1/2 tsp salt, 1 tsp pepper and 1 TB of olive oil.  Stir until combined then rub down the lamb until they resemble something close to below.  You will not completely encrust the chop.  You just want a good rub on them.

Once they are seasoned place in a 450 degree preheated oven for 15 minutes.  When the timer goes off  raise the oven to broil and continue cooking until the top of the lamb begins to brown and bits start to char.  You do not want to over char though so be careful.  

Lamb has a very distinct taste some love it and some hate it.  I think it's either or.  I personally think it's better than beef and could have it on a daily basis!  When not over cooked you will have a rare to medium rare chop that is tender and juicy.  Great sides for it are mashed garlic potatoes and fresh grilled asparagus.    

Mommas Popcorn Balls

Popcorn!  Popcorn! Get your hot buttered popcorn!  Where do I sign up?!  It is funny to me that popcorn is finding it's way into so many treats these days.  You see a lot of holiday friendly styles of white trash (white chocolate coated popcorn mixed with candies and nuts) making appearances at parties.  If you haven't tried it well its just fabulous!  It plays on the sweet and salty thing very well and although it maybe covered in chocolate it taste like it could pass for a light snack, of course with loads of calories!   Lets not be naive here.   Even though I love hot buttered popcorn at the movies, and I am even guilty about indulging in some white trash I must say there is something even more addicting...popcorn balls.  Maybe it’s the chewy carmel like texture you get when you first bite into it *drooling* anyway it is a have to make when it comes close to all hallows eve.  It has been something I can remember my mother making every since I was little.  She says it is my Great Grandmothers recipe on my Dads side, with a few tweaks of her own =)    

2 cups firmly packed dark brown sugar

¾ cup light karo 

¾ cup filtered water

1/2tsp salt

1 stick salted butter

1 tsp vanilla

2 small jars marshmallow cream or 1 large

6 packages of buttered popcorn

In a sauce pan add 2 cups firmly packed brown sugar, 3/4 cup light corn syrup, 3/4 cup of water (do not use Pampa water) and 1/2 tsp salt.  Cook over low heat until sugar is completely dissolved, stirring gently.  Once that is done bring heat to medium and cook with out stirring until you reach hard ball stage right at 254 degrees.  Remove from heat and stir in 1 stick of salted butter, 1 tsp vanilla and 2 jars of marshmallow cream.  

While your sauce is cooking separate your popcorn from the kernels that may not have popped and lay on baking dishes.  My family has found that doing it this way instead of in bowls gets a more even coat on all of the popcorn.   

Once sauce is all combined drizzle over popcorn and with well buttered hands begin to mix with your popcorn.  The caramel is obviously still very hot.  You can wait a few minutes before you begin mixing with your hands.  If you would like to use a wooden spoon go right a head. 

Once the popcorn balls are made you can wrap in saran wrap or place in decorative baggies to hand out to family on halloween.  They keep very well.  Before bagging all together please allow to sit about 30 minutes to ensure they do not stick together.

Stuffed Dove Wrapped In Bacon

Sepp suggested some sort of guest blog spot for me so we could highlight what some others where cooking. It is actually a really great idea since I do not post daily, and it gives me the chance to hear what it is y'all like to eat. He is the first one to face the heat with his bacon wrapped dove. If you like it leave a comment! If you would like to be a part of What'cha Got Cookin' email me @ icouldjusteatyouup@gmail.com with your recipe and pictures. I will try your recipes before posting so I can give my taste test approval as well. Some light editing maybe done!

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A few weeks ago I was invited over to my sister and brother in laws house for dinner. John wasn't going to be home so I thought what the heck, plus I could use the conversation. Well let me be honest what sold me was the pics that my sister had sent to me through text showing me what was for dinner. Big, juicy, succulent dove wrapped in bacon and grilled. Anyone from the Texas Panhandle, or hunter or wife of a hunter, probably just had to wipe the saliva from their watering mouth. I have honestly only had this one other time in my life, years ago and I still haven't forgotten it. So upon arriving Sepp starts telling me about his technique for grilling the dove, and a few other ways he thinks would taste pretty good. He asks for my "expertise" as well as some ways to keep the dove moist. I through out a few suggestions but when it came time to eating, my first bite was so moist and had a slight smokiness from the bacon wrap, then I got the roasted jalapeños with melted cheese oozing from the center. You just don't get flavor like that everyday. So in my opinion if it ain't broke don't fix it. There is not one thing I would change about this recipe.

What'cha Got Cookin'?

Dove Marinade - for bone in cleaned doves

1 cup beer 

1 cup soy sauce

1 tsp each of the following: 

garlic powder

onion powder

brown sugar

1/2 cup chopped onions

splash of any citrus juice

Marinate for 18-24 hours. Wrap the dove in thick cut bacon and place in a grill friendly dish. Keep the dove in a pile on low for 15 min, then separate the dove and grill on medium for 15-20 min until bacon is fully cooked. Dove will be pink in the middle but perfectly cooked.

You might want to add some sort of green chile recipe with this. I think it's a blessing that dove and green chile season take place at the same time.

Recipe Complementary of Sepp Haukebo

Spiced Pumpkin Muffins

Is it just me or does anything with the word pumpkin in it sound delicious?  Something about that bright orange squash that is absolutely scrumptious during the fall months!  I can't help myself on Pinterest to want to tag anything associated with it!  So in the upcoming weeks you may see more than your share of pumpkin recipes.  This is one that my sister Katie found while we were down in Galveston.  It was in a recipe book my Papa actually gave us and I have not even bothered looking for a better one since.  You make your own call.  

Combine 3 cups of granulated sugar, 1 cup of extra light olive oil and beat on medium speed for 2 minutes.  

Add the four eggs and beat until well combined.  Set aside.

In another large bowl combine 3 3/4 cups of whole wheat flour, 2 tsp baking soda, 2 tsp salt, 1 TB cinnamon, 1 tsp ground nutmeg and 1 tsp pumpkin spice.  Whisk together and add alternately with 2/3 cup of water to the egg and sugar mixture.  Beat in 1- 15 oz can of pumpkin.  

You can either then bake in a loaf pan or make muffins like I did.  This recipe will make 2 dozen muffins bake at 350 degrees for 18-20 minutes.