Alright Mommy Spicers, you guys know by now that I love my crescent dough. It’s so versatile: pizzas, biscuit cups, rolls ups, monkey bread and now sandwich bites! I’ve long made croissant sandwiches or pigs in a blanket, especially on game days and they’re always […]
I got a lot of feedback from you guys when I posted my trial run of these a few weeks ago. I’m excited to report that I’m even happier with the results now that I’ve made them a few more times. These are easy!! Like […]
These adorable little Halloween cookies are both easy and quick. First up, if you want to take a BIG short cut, use a bag cookie mix, or store bought pre-made plain sugar cookies. However, I made sugar cookies from scratch and I’ll include that recipe below for anyone interested. Loyal followers know my love for edible eyeballs, so be sure to stock up on them this time of year. You can turn just about anything into a fun Halloween treat by adding some eyeballs!
Sugar cookies, makes 3 dozen
1 stick of butter, melted
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract
Vanilla flavored candy quick or almond bark
Edible eyeballs, small size
Un-box your store bought cookies and lay out on parchment or wax paper to top. Or follow bag mix cookie instructions, cook and cool. Then lay out the cookies on parchment or wax paper to top.
For from scratch sugar cookies: Preheat oven to 375 degrees. In a stand mixer, cream together sugar, egg, vanilla, milk and melted butter. Once combined, slowly add your dry ingredients, flour, baking powder and salt. Once your dough is combined, line a baking sheet with parchment paper and drop cookie dough in teaspoon size balls. Get a small drinking glass and a plate with a small amount of flour. Dip the bottom of the drinking glass into the flour, then press slightly into each cookie ball. Bake your cookies for 7-10 minutes or until light golden brown around the edges. Set cookies aside to cool. Once cooled lay out the cookies on parchment or wax paper to top. Heat one cube of candy quick in the microwave on 30 second intervals, stirring between each one until melted and smooth. Using a metal spoon, drizzle candy quick over all of your cookies. Do this in a back and forth motion to look like mummy strings. Working quickly, place two small edible eyeballs on top of the cookie while the candy quick is still warm to adhere the eyeballs to the cookies. Let the cookies cool until the candy quick and eyeballs have set. Once done, place in air tight container and enjoy within a week.
I made these for my daughters classroom for a fun holiday treat. They’re all flavors kids are already familiar with while staying on theme for Halloween. Bonus for no food dyes if that’s a concern of yours with children’s food. Also if you’re already stocked up on candy quick and edible eyeballs be sure to make some mummy pretzels while you’re at it. It’s the same process as these cookies but requires NO cooking of any kind, so they’re actually even easier.
Baking made easy, like unbelievably easy! These two ingredient muffins are a fall staple in our house and for good reason. They are so simple even the kids can make them! My favorite part about these muffins is how customizable they are. We love to […]
Fall is here and it’s peak pumpkin spice season everywhere you go. I felt it’s now time for me to share my all time favorite pumpkin spice recipe with you. I talk sometimes about certain foods or recipes being labors of love and this popcorn […]
I’ve long believed a good sauce can fix just about any kitchen mistake. Chicken turn out a little dry? Over cooked the veggies a bit? Looking to mix up a pasta dish? Add a delicious sauce and save that meal! This easy, cheesy sauce comes together in under 15 minutes and can be used to top a dish or poured into a baking dish for a casserole.
1 Tablespoon flour
1 Tablespoon butter
2 Tablespoons dry ranch seasoning
1 Cup milk
1 Cup cheddar cheese
1 Garlic clove
Fresh thyme or parsley
You start by making your roux, which is equal parts butter and flour. Over medium heat, melt the butter in a pot then whisk in your flour until combined, about a minute or two. This should end up looking thick or clumpy, light tan in color and a paste-like consistency. To that you sauté your minced garlic clove for 30 seconds to a minute or until fragrant. Next slowly stir in your milk, whisking constantly. Dump in your ranch seasoning and turn your heat up to high, once your sauce starts to boil reduce to a low simmer and whisk occasionally for 10 minutes. Be sure your whisk is getting to the bottom on your pot and that nothing is sticking. Once your sauce is done, take off the heat, stir in your cheese until fully combined, add in fresh herbs and pour over your meal.
If you would like to go the casserole route with this sauce, you would pour your sauce into a glass baking dish. Stir in cooked pasta or rice, veggies and proteins of choice, top with more cheese then cover and bake 20-30 minutes. I prefer to double the sauce batch for casserole type dishes. Things such as casseroles or lasagnas baked in the oven tend to dry out easier and need more moisture. My favorite way to use this sauce is over fried chicken or pork chops. To keep this dinner really quick I use frozen chicken cooked in my air fryer, it’s done in the same time it takes to make this sauce! Dinner in under 20 minutes? Sign me up! This sauce sticks so beautifully to a good crispy skin. However, it is so yummy, feel free to pour it over the whole dinner plate, pasta, potatoes, veggies, whatever you’re eating this sauce will compliment it!
I love a good breakfast casserole for brunch or a special weekend breakfast. However, their prep and cook time will have you looking at over an hour before it’s ready to eat. I was looking for a way to make a savory breakfast that was […]
I’m some what new to the Trader Joe’s obsession. However, over this past year it has become a staple in our household. So much so that we don’t even have a store locally, I drive 45 minutes out of town to get our fix. I […]
Alright loyal followers, we know my obsession with Mexican street corn is nothing new at this point. We have the classic corn on the cob, the tacos and now a dip! I love a good party dip, it’s one of the most agreeable dishes you could bring to any get-together. My favorite part about this dip, it’s delicious served either cold or warm!
4 ears of corn, grilled or boiled
2 tbl mayo
1 tsp adobo sauce
Juice 1/2 lemon
1 tbl fresh jalapeño
1/4 teaspoon paprika
1/4 cup cotija or feta cheese
1/4 teaspoon garlic powder
1/4 cup fresh cilantro
Cut the kernels off 4 ears of cooked or grilled corn on the cob and set aside. Next, make your smoky garlic mayo. In a large bowl mix together mayonnaise, adobo sauce and garlic powder. Now stir in your corn, cheese, jalapeño and cilantro. Once combined, top with paprika and lemon juice and serve with tortilla chips.
This one is super easy, it’s a literal stir and go! An easy dip with a lot of flavor and a new different option for your next pot luck. Don’t let the adobo sauce scare you away, I use this stuff ALL the time. It can be found in the ethnic food aisle of your grocery store. It’s chipotles in adobo, and I like to pulse the entire can in my blender or food processor and then keep it stored in an air tight container in my fridge for easy use. It’ll last 3 months puréed in the fridge and make you all sorts of yummy recipes! I devoted an entire soup to how much I love the smoky spice flavor. Alright, back to the recipe at hand, who doesn’t love a vegetable based dip?! Like guacamole I feel less guilty about going to town on this corn dip!
I admittedly knew very little about pancetta when I first got into cooking. If you’re anything like I was then I’m here to help! Pancetta is an Italian pork belly bacon that’s been salt cured. It can be shaved thin and eaten raw, like in […]