The Kid In Me

In the last year I've noticed quite a few novelty appliances popping up at places like Kohls and Bed Bath and Beyond.  Things like Cake Ball makers, Ice Cream Sandwich makers and Cupcake makers.  Most of these don't make any sense to me.  Why would anyone spend $25-50 on a machine that makes 8 cupcakes when they could buy a muffin tin at the store for less than $10?  And it's just one more thing taking up space in the kitchen.  But I have to say I was pretty excited when I opened a Cotton Candy Machine on Christmas.  The Hard and Sugar-free Cotton Candy Maker from Nostalgia Electrics uses pieces of hard candy to make cotton candy.  (The traditional cotton candy sugar or plain sugar can also be used.)  We unpacked it and heated it up.  We tried cherry Life Savers first.  It was amazing!  I've never had cotton candy with a flavor so intense.  Tonight I tried a peppermint candy cane mixed with a little sugar to make a it a little less intense.  Also very tasty.  Now I can't wait to get to the store and buy an assortment of candy.  I really want to try Warheads (which a friend suggested) because I think sour cotton candy sound delicious :)

Chocolate Candy Cane Triffle

I found Candy Cane flavored Jello Instant Pudding at the store and decided to make a dessert for Christmas using it.  I combined a few of my favorite sweets for this simple dessert.  This is a light dessert that's perfect after a heavy meal.

Chocolate Candy Cane Triffle

20 oreos, crushed
3/4 cup chocolate sauce
2-3.4oz pkgs Candy Cane flavored Jello Pudding
4 cups milk
1 angel food cake (I like Betty Crocker mix because it's so simple and cheaper than buying one at the store)
2 candy canes, crushed
8 oz cool whip
1/2 tsp peppermint extract (optional)

Tear the cooked angel food cake into 1 inch pieces and set aside.  Make the pudding according to the directions on the box.  If the flavor isn't strong enough, stir in the 1/4 tsp peppermint extract.  Set in refrigerator for a few minutes to soft set.  Put half of the angel food cake in a large bowl.  Sprinkle half of the crushed oreos on top.  Drizzle half of the chocolate sauce on top of the oreos.  Layer half of the pudding on top and spread it out.  Then spread half of the cool whip on top of the pudding.  Repeat the layers.  Put in the refrigerator for a few hours to set up.  Sprinkle crushed cane canes on top right before serving.  Serve chilled.  I have no idea how many servings this is. If you can't find candy cane pudding,  try vanilla pudding and add additional peppermint extract.

Not the Usual Crock Pot Roast

I'm not a big fan of vegetables mixed in with my pot roast, because then everything starts to taste the same.  I especially don't like it when there are potatoes in it and then my beef tastes like potatoes (which I hate).  So this is what I came up with after experimenting with a few recipes.  You can put it on a plate with some veggies or shred it up and make sandwiches.  We normally make it in to sandwiches and use the cooking liquid to dip it in.  Yum!

Crock Pot Roast

3-4 lbs roast (I normally buy whatever is on sale, doesn't have to be prime meat)
1/2 cup soy sauce
2 beef bouillon cubes
2 cups water
3-4 peppercorns
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 tsp hot sauce (I prefer Frank's Red Hot)
2 Tbls Worcestershire sauce
6-8 cloves garlic, chopped

Mix everything in the crock pot and add the meat.  Cook on low 8 hours.  (Maybe be different depending on your crock pot.)  I normally flip the meat over once half way through to make sure both sides cook in the liquid for awhile.

*To reduce the sodium, try low sodium beef broth (in place of the water and bouillon) and low sodium soy sauce.

If you make it into sandwiches, I like to put a green onion dip spread on the the bread.  This recipes is one of the best dips I've found.  I've had requests for this for pot lucks and parties.  Better if made the night before.


Our Favorite "Chip 'n' Dip" Dip
by Ann and Scott Goodfellow from the book Make it Now, Bake it Later!

1  Tbls beef bouillon granules
3-4 Tbls boiling water
1 cup cream cheese
1/4 cup mayonnaise, more if needed
5 green onions, finely chopped
1/2 tsp Beau Monde seasoning (a Spice Island blend)

In a serving bowl, dissolve bouillon granules in the boiling water.  Using an electric beater, beat the cream cheese with the bouillon broth until well.  Stir mixed in the mayonnaise, green onions, and Beau Monde.  Cover and refrigerate overnight or up to 1 week.

Let sit at room temperature for about 1 hour to soften before serving.

Banana Avocado Smoothie

I saw a recipe for an avocado smoothie online, but as much as I like avocados, I just couldn't bring myself to try it.  Callen likes avocado mixed with banana, so I came up with this smoothie for us to share.  I know avocado may sound weird in a smoothie, but it is often used in desserts in other countries, and it's so good for you.

Banana Avocado Smoothie

1 ripe banana, sliced
1 ripe avocado, sliced
1 cup milk
1/2 tsp vanilla
1/4 cup sugar (optional)
2 cups ice

Put the banana, avocado, milk and vanilla in the blender and blend until smooth.  The banana and avocado with blend up faster if they are sliced first.  Add sugar at this point if needed.  Add 1-2 cups of ice depending on how thick you want it.  Makes 2-16oz servings.


Callen enjoying his smoothie.  He got mad when I took it away, but I was afraid he'd get his first case of brain freeze if he drank it too  fast.

Favorite Brownie Recipe

Today started out as a chilly, gray day.  It seemed like the perfect time to bake some brownies, warm chocolate to chase the chill away.  I preheated the oven, greased my pan, melted my chocolate... then discovered that I didn't have enough sugar :(  Since all the snowbirds have returned to AZ and the stores are crazy, there was no way I was going just for sugar.  So here's my favorite brownie recipe.  Maybe someone else will have all the ingredients :)  These brownies are chewy, not cakey.  I know most people just make the ones from the box, but this is worth the effort.

Baker's One Bowl Brownies
(from the box of Baker's Unsweetened Baking Chocolate)

4 squares Baker's Unsweetened Baking Chocolate
3/4 cup butter or margarine (I prefer butter for baking)
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped pecans or walnuts (optional)
2 squares Baker's Semi-Sweet Baking chocolate (optional)

Microwave unsweetened chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted.  Stir until chocolate is completely melted.

Stir in sugar.  Add eggs and vanilla; mix well.  Add flour and pecans, stir until well blended. Spread into greased foil-lined 13x9 inch baking pan.

Bake at 350 for 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs.  DO NOT OVERBAKE.  Cool in pan.  Lift out of pan onto cutting board.  Cut into 24 squares.  Drizzle each square with melted semi-sweet chocolate, if desired.  Let stand until set.  (I skip the extra chocolate drizzled on top because I don't like to buy 2 different types of chocolate)