Sweet & Salty Treat

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With the holidays around the corner, you will probably need a little treat.  If you want to make something that’s super fast and super delicious, I have the perfect suggestion.  I’m not sure you could even call this a “recipe” because it requires no baking or even baking skills!  Melt some chocolate, caramel and pour over pretzels.  That’s pretty much what you do!  Here are the ingredients and the instructions:

Ingredients
  • 12 ounces semi-sweet chocolate chips (I used a chocolate bar I had on hand)
  • 8 ounces mini pretzel twists , half of a regular 16-ounce bag
  • 11 ounce bag Kraft Caramel Bits
  • Sea salt for sprinkling

pretzels

Instructions
  1. Line a large, rimmed baking sheet with parchment paper.
  2. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.

  3. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it’s fine if they overlap!) and gently press them into the chocolate.

  4. Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
  5. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
  6. Refrigerate until hardened.
  7. Cut into pieces, I found it best to serve them in cupcake liners for individual servings.  It looks better than a pile would!

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These are delicious and so easy.  What event is coming up that you could take these to?!  I took them to the Pinterest Party at our church this past weekend and came home with empty platters!
With love from my country kitchen,
Denise Signature 150 px

Best-Ever German Chocolate Cupcakes

Last week I shared with you about the Fall Bridal shower I had the joy of hosting.  However, I left you hanging about the most important component of the day – DESSERT! I had asked the bride-to-be what her favorite cake was and learned that she loves German Chocolate.  I set out looking for what looked like the best Cupcake recipe.

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I found it via Pinterest – it is Ina Garten’s recipe – always a winner in my book!  These were the most moist little cakes – even before the decadent icing was added!  The buttermilk and sour cream do the trick!  Even if you don’t love German chocolate icing, you need this chocolate cake recipe!  But if you’re a German Cake lover, too, I bet you’ll love them as much as we did!!

 

The recipe says it Makes 14 cupcakes – I got more like 21!

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Directions:

1. Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

3. Divide the batter between the cupcake pans (I use one rounded 2 1/4-inch ice cream scoop per cupcake). Bake on the middle rack of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

GERMAN CHOCOLATE FROSTING
For 14 cupcakes

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter
1 12-ounce can evaporated milk
1 1/4 cups sugar
5 extra-large egg yolks, lightly beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups sweetened flaked coconut
1 cup sliced blanched almonds, toasted
1 cup chopped pecans

Directions:

1. Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract, and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don’t allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. **My personal note on this would be to cook it a little longer than five minutes, or at least be sure you can refrigerate it overnight so it has time to get nice and thick!  My icing did drip a little, but it was spreadable the next morning and delicious!

2. Off the heat, add the coconut, almonds, and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula

Whatever your need for cake is in the near future, these little chocolate cupcakes will make your guests smile!  I plan on making these again this week for a whole different celebration and a new icing!  I’ll share in an upcoming post!

Happy baking!

With love from my country kitchen,

Denise Signature 150 px

Bridal Shower & Fun Food

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I love hosting showers – Bridal showers, Baby showers – they’re just so much fun!  It’s great to get a little creative with the display of the food, as well as the decor, but then the food can be a whole mixture of things you wouldn’t normally put on your menu, like snack foods.

I got to host a bridal shower here a couple weekends ago and using the Theme “Fall in Love” I decorated with fall items, and fixed fall-type foods.  Here was the menu:

Chili Bar
Fritos ~Hot Dogs~Crackers
Cheese Ball
Munch & Crunch Mix
Veggie Tray ~ Hummus ~ Ranch Dip
German Chocolate Cupcakes
Cider~Iced Tea~Coffee~Water

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Today I’m going to highlight and share the Crunch & Munch Snack Mix – it was a new recipe to me and I loved it!  From the way it disappeared during the shower, I think everyone else enjoyed it, too!  It’s another Gooseberry Patch recipe. It’s the perfect blend of a little spicy and a little sweet. It mixes up in ten minutes and takes 25 minutes to bake.  I doubled the recipe, and would advise you to do the same.  You have a whole bag or box of each of the ingredients; it only makes sense to use it while it’s fresh!

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Ingredients

  • 1 cup mini pretzels
  • 1 cup corn chips
  • 1 cup oyster crackers
  • 1 cup roasted, salted pumpkin seed kernels
  • 1 cup honey-roasted peanuts
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper – I left this out.  Add if you love spicy foods!

Toss together first 5 ingredients in a large bowl; set aside. Whisk together butter and remaining 6 ingredients in another bowl; pour over snack mix, stirring to coat. Spread mix in a roasting pan; bake at 300 degrees for 25 minutes, stirring after 12 minutes. Cool completely; store in an airtight container.

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For the decor, I used large, square flannel scarves as “runners” and then used all my fall pumpkins, gourds, bittersweet branches and even some branches from outside.  I filled a tall vase with the real branches and tied cardboard leaves on.  I asked each guest to take a leaf off and write her best piece of marriage advice for the bride-to-be.

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We had a great time honoring the bride and the fellowship we enjoyed around the fall foods was a special blessing!

I hope you’ll try the snack mix – it would be great for any gathering or even movie night at your house!  You might make up small bags-full for your favorite Halloween Trick-or-Treaters!

If I told you the snack mix was my favorite thing I served that wouldn’t quite be true because THE CUPCAKES…Oh my!  You’ll have to wait until next Monday for that recipe, though.  Until then, enjoy Crunching and Munching!!

With love from my country kitchen,

Denise Signature 150 px

Roll Call of Fall Favorite Foods

I’m not sure what it is about fall and winter that bring a variety of foods to our mind, but aren’t we all thinking about comforting casseroles, warm soups, and pumpkin everything?  I thought I’d gather together some of my favorites in those categories and highlight them all in one post for you today!  My recipe index here on my blog could be overwhelming, so maybe this list of a few favorites will help your October to be delicious!

meat loaf meal
I’m not a mac and cheese fan, but this recipe is fabulous!!!  I’d eat it every day if I could!

Casseroles
Mexican Chicken Casserole
Countryside Chicken Bake
The Best Ever Mac and Cheese
Taco Casserole
Baked Pasta with Sausage, Tomatoes and Cheese

Breads
Nutty Orange Coffee Cake – Perfect for breakfast or brunch!
French Breakfast Puffs – Breakfast or brunch
Butter Dips – Delicious with supper!
Low-Fat Baking Powder Biscuits – Any time you need a biscuit – breakfast or supper!

Soups
Spicy Chicken Corn Chowder
Sausage Corn Chowder
Butternut Squash Soup – I made this again last week.  It’s heavenly!
Taco Soup
Baked Potato Soup

Oh, this cake!!!!  Love it.

Pumpkin
Pumpkin Muffins – Great addition to breakfast or a fall supper!
Pumpkin Roll Step by step instructions in my post!  You can make this!
Pumpkin Crunch Cake – Fast and incredible!
Pumpkin Bread – Make small loaves to share.
Pumpkin Scones with Berry Butter – Oh my goodness, these are fantastic!!

Pumpkin Scones with Berry Butter Recipe
Picture credit:  Taste of Home

 

If you’ll be hosting any fall event, having guests over, or cooking supper for your own family and want to try something new and delicious, here’s a great list to pull from!  These are some of my favorite fall foods that are tried and true!

If you need suggestions for other categories – salad, easy bread, breakfast, etc.) just leave a comment.  I’ll be happy to help you!

With love from my country kitchen,

Denise Signature 150 px

 

Setting the Dinner Table

A part of every day life is eating a meal.  So, too, is the need to set the table.  I’ve heard many women say they don’t really know how to properly put the silverware and tableware out.  Is it just being too fussy to set the table?  No!  But if you don’t know what to do, fear not; it’s not something that requires lifted pinkies or tea cups!

My video today will show how to set a simple table, making it pretty enough for company, but also perfect for your family.  Don’t let them have your leftovers (no pun intended!). Make them feel special by making mealtime an event.  It’s really up to us to make the table pretty, and this simple video will give you a few ideas to show how.

 

What centerpiece do you have on your table right now?

Refresh your family’s dinner table!

Denise Signature 150 px

(L)Oven Monday – Entertain with Appetizers

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Last week I had a group of women over for a night of fellowship and I wanted to serve refreshments that were tasty, but not too heavy.  So I dug into my recipes (some I’ve share here on the blog) and pulled out three appetizer dips!  I had a couple that were sweet and one that was savory.  Appetizers are fun because you can make a little meal with them.  The ladies enjoyed them and it was fun to watch them go back for more.  Here are the ones I chose for our party.

Tex-Mex Black Bean Dip

Fruit Salsa with Cinnamon Chips

S’mores Dip

bean dip

This Tex-Mex Black Bean Dip is great as an appetizer or served with a meal of Mexican foods!  It’s super good and really fast to put together!  You can make this ahead and pop it into the oven or microwave to warm up.

Tex-Mex Black Bean Dip
Ingredients
1 (15-ounce) can black beans, drained – I always use Bush’s Beans
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Preparation

Place beans in a bowl; partially mash until chunky. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.

*If you want to make this extra decadent, put softened cream cheese in the bottom of the dish and spread to cover, then pour the bean dip over top of it.  Yum!

 

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Fruit Salsa with Cinnamon Chips

If you want to do this ahead of time, mix up your fruit, but wait to add the sweet things into it right before your party.

Ingredients:

  • Variety of fruits, diced – Strawberries, blueberries, fresh pineapple, etc.
  • 1 tablespoon brown sugar (more or less to taste)
  • 3 tablespoons fruit preserves, any flavor (I used strawberry)
  • 10 (10 inch) flour tortillas (or use Stacy’s cinnamon chips or cinnamon graham crackers)
  • melted butter or butter flavored cooking spray
Cinnamon sugar:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon
Instructions
  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. This is best made the same day and not too far ahead of time so your apples don’t start browning and the fruit gives off so too much juice and it gets runny.. This salsa can also be serve with cinnamon graham Crackers. Best when made and eaten the same day.

For the Cinnamon Chips:

  1. Preheat oven to 350 degrees.
  2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
  3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

 

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This dip is heavenly!  It literally takes less than ten minutes to make and have ready to serve!  It’s always a winner!!  And if you don’t leave the party with marshmallow or chocolate somewhere on your face, you did NOT have a good time!  Ha!!  I think it’s impossible to eat this dip and not wear it!!

S’mores Dip

Instructions:

  1.  In a cast iron skillet place two cups of chocolate chips.  Place in 400 degree oven for a couple of minutes, until chocolate begins to melt.  Smooth out chocolate with spatula.
  2. Cover completely with marshmallows.  Place back in oven and watch carefully until marshmallows turn a light golden brown.
  3. Serve dip immediately with Graham cracker squares.

All these dips are simple and so good!  A party like this would be great this summer!  You could even do your S’more dip on the fire pit!  I hope you’ll try these soon!

What is your favorite food to serve or to enjoy at a girl’s gathering?

With love from my country kitchen,

Denise Signature 150 px

 

 

(L)Oven Monday – Easter Dinner 2017 Recap

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If you’ve been reading my blog more than a week, you know how I treasure Sunday dinner.  It makes my heart sooo happy! But how does Sunday dinner get even better?  It’s when Sunday dinner is Easter Sunday dinner.  On top of good food, there’s the blessing of remembering Christ’s resurrection from the dead and celebrating that truth that He lives!

So, yesterday, we did indeed have a big Sunday meal, but we started with a wonderful church service where Christ was exalted! We sang of His resurrection and heard God’s truth about how to be sure you can have eternal life!  Then we came home for dinner and included our daughter and son-in-law and a couple of other special people.  We also incorporated a few family traditions, which brings memories and makes memories.  It was a great day!

Here’s the menu:

 Brown Sugar Glazed Ham
Ruth’s Chris’ Sweet Potato Casserole
Tarragon Asparagus – New recipe
Deviled Eggs
Caesar Salad in Parmesan Bowls
Bunny-Shaped Breadsticks – New recipe
Coconut Cake with Lemon Filling

Let me roll the pictures so you can have a peek into our day and see that I also incorporated all the principles I’ve recently shared about Sunday dinner!

I worked early in the week and got the Coconut Cake baked and layers put in the freezer.  Then at the end of the week, I made the lemon curd and the icing.  It simplifies the process so much!  By Saturday night here’s what was already prepped:

The cake, the rolls, the Sweet potato Casserole, Deviled eggs, and the salad ingredients were totally ready. The table was all set, too.  I also had the roasting pan for the ham set out and ready to bake the main entree.

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When I got home from church it only required to put the finishing touches on everything and bake the casserole.

Here’s how things turned out on Sunday~

Caesar Salad in Parmesan Cups –

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Sweet Potato Casserole – The best in my book!

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Terragon Asparagus – This was new, and it was pretty good.  My asparagus wasn’t as fresh as I’ve ever gotten, so I’m going to try this again before giving it a final verdict!

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Bunny Breadsticks – Another new recipe.  These were fantastic on Saturday when I made them, but they don’t really do well the next day.  Sooo, I won’t make these for Sunday any more, but I sure will use this recipe for other days when I have time to make them for that day.  They were delicious right out of the oven!!  And how cute are they???? They can be baked into regular bread sticks if you want to make them other times of the year!

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Coconut Cake

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One tradition that we’ve had for years is Easter sunrise service outside at home.  That was a challenge (and very cold) when we lived in Indiana, but we would don our coats and head to the tree house where we would have our own Sunrise service!  Then we would come inside and have Cinnamon rolls and scrambled eggs.  Now that it’s just my husband and me, we simply eat breakfast on the patio and read Scripture together.  It’s usually warm enough that we don’t shiver, thank the Lord!  Here’s what we had yesterday:

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We had Fresh farm eggs, Prosciutto, Cream Cheese Coffee Cake, Fresh fruit and Coffee.
It was a great way to start Easter Sunday!  This is a reminder that traditions aren’t just for when your kids are at home.  Keep those traditions going even when they’re gone.  It will continue to build strong home ties, and will also give your grown kids the security of knowing that you’re still making the most of your marriage!

So, another Easter dinner is in the (memory) books, and I’ll have to say, it’s a memorable chapter!  I thank the Lord for the blessing of celebrating our Savior’s life and getting to do it at church AND at home around the Sunday dinner table.

Did you have Easter dinner?  Did you cook?  What made it special for your family?

With love from my country kitchen,

Denise Signature 150 px