Monday, March 25, 2019

Butterscotch Bunnies -aka Butterscotch Pudding Spritz Cookies

I saw this original Mirro cookie press rabbit disc on Ebay at Christmas and decided to treat myself to a little gift:@) Up to that point this disc was kind of mythical... I was told it existed at some point in time, but I had never seen one myself. I'm tickled to finally have it and the first thing I thought I'd make was Butterscotch Bunnies for Easter! These butterscotch spritz cookies get a nice flavor boost from instant pudding and I chose to decorate them simply, with just a sprinkling of colored sugar.

The gentleman that sold me the disc said he couldn't figure out what it was supposed to be.
He thought it was a pair of pliers... Silly Wabbit:@)

 Don't hesitate to hop into the kitchen and give these tasty, crunchy cookies a try folks!  

Butterscotch Pudding Spritz Cookies
1/2 C butter, softened
1/2 tsp vanilla
4 serving size box of instant Butterscotch Pudding
1/4 C brown sugar
1 egg
1 1/4 C  A/P flour
colored sugar for decoration
  1. Beat butter, vanilla, pudding, brown sugar and egg well.
  2. Mix in flour.
  3. Fill cookie press, form cookies on cool, ungreased cookie sheets.
  4. Decorate as desired.
  5. Bake at 375 degrees 10 minutes turning tray at 5 minutes or until lightly browned at edges.
  6. Allow to cool on baking sheet a minute, then transfer to wire rack to cool completely.
Enjoy a cookie and have a happy day:@)

I'm Joining:
Mix It Up Monday
Cooking and Crafting with J&J
Made By You Monday
Celebrate Your Story

Friday, March 22, 2019

Inspirational Friday

Have a great weekend:@)

Wednesday, March 20, 2019

Yellow Rice -Arroz Amarillo

I love to try new rice side dishes and this Arroz Amarillo (Yellow Rice) did not disappoint! It's a flavorful rice with a pretty golden color that's confetti'd with onion, peppers, peas and tomatoes. There's also a hearty dose of olive oil that gives it a pretty shine. We all truly enjoyed this with our Sunday dinner. I think this is a great recipe to keep handy for grilling season, it would be perfect with BBQ chicken. Don't hesitate to give this one a try folks, I think you'll like it:@)

I did save a recipe to make a homemade Sazon Seasoning, but happened to find a box of Goya at Dollar Tree.
I used one envelope for this recipe (there are 8 envelopes per box).

Yellow Rice -Arroz Amarillo-adapted from Kevin Is Cooking
2 Tblsp Olive Oil
1 medium onion, diced
2 chicken bouillon cubes
1 1/2 tsp Sazon seasoning-or one envelope of Goya brand
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 Roma tomato, diced
1 C long grain rice
2 C water
1/2 C frozen peas
  1. In 2-3 quart pot, heat olive oil, add onion, bouillon cubes and Sazon Seasoning. Cook over medium heat for about 5 minutes.
  2. Add peppers and cook for about 4 minutes. Add tomatoes and cook for another minute.
  3. Add rice and stir until well coated with oil.
  4. Add water, bring to a boil, stir, reduce to simmer and cover pot.
  5. Cook, stirring occasionally for about 20-25 minutes or until liquid is absorbed.
  6. Add peas when there is a minute or two of cooking time left.
  7. Fluff with fork and serve.
East well and have a happy day:@)

Monday, March 18, 2019

Pineapple Coleslaw

As we begin to see some nicer weather and enter into salad and BBQ season, I'm going to continue my search for new and diverse coleslaw type recipes to share on the blog-you are welcome:@) First up for 2019, this Pineapple Cole Slaw is a very nice salad, especially if you like a dressing with a little less mayonnaise that isn't overly sweet. The pineapple is perfect if you're looking for something a little different with grilled meat or even for Easter dinner. This is a pretty mild salad that will most likely appeal to everyone that likes pineapple and green peppers.
My thoughts:
I think a few good shakes of celery seed would be a welcome addition. 
Some red bell pepper would be pretty too.
The All Recipes pic shows carrot, I didn't notice that or I would have added some for color.
If you use canned pineapple, make sure you get chunks or pieces, not crushed pineapple.
There are some good comments on the site with the original recipe,
some folks use a bag of slaw mix, some double the dressing, etc.
I have a another Pineapple Coleslaw but ~without mayo~ HERE.

Pineapple Coleslaw-from All Recipes
1 medium head green cabbage, thinly shredded
1 fresh pineapple, peeled, cored and diced-can sub 20 oz pineapple chunks, drained well
4 green onions, sliced-I subbed some yellow onion
1 bell pepper, thinly sliced
some shredded carrot-optional
1/3 C white vinegar
1/4 C mayonnaise
1 Tblsp sugar
1 tsp salt
1/4 tsp ground black pepper
~Mixed everything well and let mingle for at least 2 hours before serving.

Friday, March 15, 2019

Inspirational Friday

Happy St. Patrick's Day Weekend Everyone-enjoy:@)

Wednesday, March 13, 2019

Clover Shaped Crescent Rolls and St. Patrick's Day Little Red Truck

These Clover Shaped Crescent Rolls are a fun idea for St. Patrick's Day dinner. I started with a tube of store bought rolls and simply shaped them a little differently. The only thing to remember is, you'll want to work quickly, the key to crescent rolls is, the dough has to stay cold for them to puff and rise nicely. You'll notice below that I was curious to see how they'd look with a little green sugar embellishment... That's totally optional:@)

Make two cuts in the wide end of the crescent and roll up.
I do suggest turning the center one the other way (opposite of this picture and more like the first roll shown),
so the cut ends are more pointed up and towards the middle.
Scrunch the stem up and give it a little twist to make it thicker so it doesn't get too dark.
Bake as usual.

Silly but I'm sure the kids would get a kick out of them:@)

And it looks like I have the luck of the Irish and struck gold with my little red truck this St. Paddy's Day!

Gold coins-Woo-Hoo!

Hey come back here!!!

 I was so close to being rich!
Oh well, guess I'll go get ready for work now...

Have a great St. Patrick's Day Weekend everyone:@)

Monday, March 11, 2019

Frank's Wing Sauce Hot Honey Frozen Meatballs Appetizer -Slow Cooker /Crock Pot

Having some folks over to watch a little March Madness or need an appetizer for a St. Patrick's Day party? May I suggest these Slow Cooker Hot Honey Meatballs! Nice and easy, only four ingredients and the Crock Pot does all the work. The honey does tame the hot sauce quite a bit, so folks that like things milder will be happy with this sweet sauce. But there's still enough bite for the wing lovers out there, although I do suggest placing a bottle of hot sauce next to the Crock Pot for serving. I think this is a tasty appy that would be welcomed by most crowds:@)

I used my Little Dipper Crock Pot and made 1/4 of the recipe.
If you buy mini-meatballs, I think half of the recipe would fit into the Little Dipper.

Hot Honey Meatballs-from Frank's Red Hot 
1 C honey
1/2 C Frank's Red Hot Wing Sauce
24 oz frozen meatballs
1/4 C butter, cut into cubes-you can easily cut back on this
  1. Add butter to bottom of slow cooker.
  2. Add meatballs.
  3. Mix honey and hot sauce, pour over meatballs.
  4. Cover and cook on high for 2-3 hours, stirring half way through. I suggest laying a kitchen towel or paper towels under the lid to collect condensation.
  5. Serve with fun food picks and lots of napkins!


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