Saturday, March 15, 2014

The Simple Things & Cake Batter Pancakes!!


As I was contemplating about what I wanted to blog about today...I drew a total blank! So I just sat...and listened. Listened to the sounds around me...there is the sound of the TV as Rene' watches....ready for this?  Sanford and Son! Seriously, that is what he is watching...he loves that show. I think it reminds him of his Dad...they used to watch it together and laugh and laugh! Simple things ! Then outside I hear Josh laughing as he is running around blowing bubbles...he has been doing that all afternoon. Every once in a while he comes to the patio doors and says  "Look YaYa, I'm blowing bubbles" and of course every single time I praise him with "WOW those are some awesome bubbles buddy!" He runs off yelling "Thank you YaYa". Simple things! Then there is the sound of Addie on her cell...texting and talking about her plans for the evening. Its nice to be young and be all excited about Saturday night plans! Simple things! And we can't forget Kristen coming in asking "what would you like for supper"...Poppa says whatever ya'll want! To which she replies "steak, baked potato with all the fixings and cheesecake"! Then she says "I'm kidding, I don't even like steak"! So we settle on pigs in a blanket and mac & cheese...Simple things! I love my family...I love having them all close by....I love Saturday afternoons! Simple things!!

This is as simple as it gets...this little man was in his glory! Look at that smile on his face!!!


And now for a simple recipe...pancakes...using cake mix...perfect for a birthday breakfast !

 CAKE BATTER PANCAKES!



Pancakes
1
cup Original Bisquick® mix
1
cup Betty Crocker® SuperMoist® yellow cake mix
3
tablespoons candy sprinkles
1
cup milk
1
teaspoon vanilla
2
eggs 
 
Glaze and Garnish
2 1/2
cups powdered sugar
3
tablespoons plus 2 teaspoons milk
1
teaspoon vanilla
Additional candy sprinkles

  1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
  3. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
  4. To serve, top each serving with glaze and additional candy sprinkles.
Makes 10 servings 
 



 

Saturday, March 1, 2014

Throw Me Something Mister! & Banana Cream Squares

It's Mardi Gras 2014 ! The biggest free show on Earth! If you have never attended a Mardi Gras in New Orleans...you MUST!  Put that on your bucket list...at least once! You have to experience it! Its fun...its wild...its like nothing else you will ever attend! I promise!


 Crowds on Bourbon Street

Hands reaching out for those plastic treasures


 Amazing floats all hand crafted


Mardi Gras Jester


Enjoyed by the young...


and the old


Treasures that everyone fights for (and you don't even have to flash to get them)


and of course, Mardi Gras is not complete without a King Cake


So come to the Mardi Gras...I promise you will leave with a love for the city!

 
 


 
I have been craving banana pudding with vanilla wafers all afternoon!
I came across this recipe for
Banana Cream Squares!
They look super simple to make and supper yummy to eat!
I may just have to make these tomorrow!
I will let you all know how good they are.

BANANA CREAM SQUARES

 

1/2
cup butter or margarine, cold
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1
egg, slightly beaten
1
package (8 oz) cream cheese, softened
1
can (14 oz) sweetened condensed milk
1
tub (8 oz) frozen whipped topping, thawed
1
box (3.4 oz) instant banana pudding mix
3
medium ripe bananas, sliced

  1. Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
  3. In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.
  4. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
  5. Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.
  6. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.
Makes 24 servings 
 
 






Saturday, February 8, 2014

Open Mouth...Insert Foot ! & White Chocolate Funfetti Chip Cake


What a week it's been. Not only was it cold again but I suddenly out of nowhere developed a nasty sinus infection and a cough you would expect out of a 90 year old Grandpaw! I was so glad I was off on Wednesday and thought I could rest all day and kick it, but no...this crud had other plans for me. So I was out of work on Thursday and felt worse than I did Wednesday!! Thank goodness for antibiotics and Nyquil because by Friday I was feeling 50% better...good enough to go into work. It was a very long day, but I made it through! Today is even better...not coughing as much .... not to mention the weather is absolutely gorgeous is south Louisiana! Darn bi-polar weather!!!

Have you ever made a comment to someone and the minute it came out of your mouth (or typed words) you just knew it could be taken the wrong way? Yep, happened to me too! That's the problem with email, social media etc...you cannot get your tone of voice, your emotions across simply by typing them, hence they can get misconstrued! And I know I can try to explain and say I am sorry only so many times...the words once spoken {or typed} are out there. My heart was so heavy all afternoon yesterday that I could barely concentrate on my work, thank goodness we weren't too busy. I apologized...and explained...but have not heard back from her yet. So I am not sure if she is really upset with me, angry, hurt or just has not had time to respond. She is the last person I would ever hurt intentionally. She has been there for me countless times...she is my BFF, my shoulder to lean on, my sista....my Chiquitita. And I love her very much. I know we will be just fine...but Lord I hate it when we aren't. 

Are you watching the Olympics? USA took the first Gold Medal! How awesome is that?
GO TEAM USA !
 
Here is a simple "fun-fetti cake to bake...maybe for your family for Valentine's Day?
 Hmmmm now that's an idea!!
Enjoy!!!

WHITE CHOCOLATE FUNFETTI CHIP CAKE

 

Ingredients
1 white cake mix
1 box instant white chocolate pudding mix (4 serving box)
1 cup plain greek yogurt
4 eggs
1/2 cup oil
1 cup milk
1 cup mini chocolate chips
1/4 cup rainbow sprinkles + more for topping
1/2 cup white chocolate chips
1/2 cup chocolate chips
1 teaspoon shortening divided
Instructions
  1. In a mixing bowl, combine the cake mix, pudding mix, yogurt, eggs, oil, and milk. Beat on low for 1 minute, then beat on medium for 2 minutes. Stir in the sprinkles and mini chocolate chips by hand. Pour batter into a greased 10 inch bundt cake pan. Bake at 350* for 55 minutes. Let cool in the pan for 15 minutes before turning out onto a plate to cool completely.
  2. Place the chocolate chips in a microwave safe bowl with 1/2 teaspoon shortening. Heat for 30 seconds. Stir until melted and creamy. Place in a plastic baggie with one tip cut off and drizzle over the top of the cake. Repeat with the white chocolate chips. Top with the extra sprinkles. Let set before serving. Keep covered on the counter for 4-5 days. Makes 1 cake/14 slices.
This cake recipe is compliments of....





Wednesday, January 29, 2014

Seriously Leon? And French Toast Monkey Bread!


We have just experienced a winter storm named Leon! Leon is a name of Greek origin meaning "LION". Well he came in like a lion, lingered like a kitty, caused havoc in some cajuns who really don't know how to deal with these winter-like conditions. But we survived Leon...we were prepared...we hunkered down with supplies that we normally stock up on for hurricanes. And we waited...for snow...or sneaux! But Leon said noooooo... but here's a little sleet and icy roads for ya! Thank you Leon, how kind of you! Our experiences with hurricane preparations served us well! We got this! South Louisiana...it's home and we love it!
The extent of our ice...
Mighty impressive huh? 

Are you ready for spring? Yeah I thought so.

Here is a yummy French Toast Recipe for you to try...de-lish!!

FRENCH TOAST MONKEY BREAD

 2 rolls of Pillsbury Crusty French Loaf
4 Eggs
1 cup of Milk
1 tbsp.  Vanilla Extract
1/2 cup Cinnamon/Sugar (whatever ratio you like)
1 cup Maple Syrup
A Bundt Pan (any baking dish will work)

Directions


Bake up the French Bread according to the package directions..set aside!
Cube the bread into approx.  1.5?  pieces and add them into a large bowl…
In a medium bowl mix the Milk, Eggs, Vanilla and Cinnamon Sugar until it’s smooth and custard-like. 
 Pour it over the bread cubes…
Let that soak for about 10 minutes, stirring to make sure it’s evenly coated.
Pour the Maple Syrup into the bottom of the Bundt Pan (or your baking dish)…
 Then top the Syrup with the Custard soaked French Bread and bake at 350 degrees for 45 minutes, or until it’s firm and bubbly!  Let it cool slightly…

Invert your serving platter onto the top and flip it out!  Serve and enjoy!
This recipe compliments of...




Sunday, January 5, 2014

BABY IT'S COLD OUTSIDE!


BrRrRrRrRrRr are you ready for some really cold temps? Mind you, today it was 70! The rain is arriving as I type, then this is what we are expecting the next couple of days......
Told ya!! I absolutely love the cold weather...my knees, not so much...plus I have a nasty cough/sinus infection....so that doesn't make for a happy combination! But it is what it is. Even my ears hurt and I have not had an earache since....well I don't even know when! Doctoring myself with Nyquil and breathing treatments...praying I feel better tomorrow. I have been in and out of bed all weekend. So stay warm folks...and stay indoors if you have that option!!!!

What an awesome way to start off our new year with a BIG win last night from our New Orlean's Saints! And they said we couldn't win on the road...in the elements...HA! Now onto Seattle. I hope the momentum keeps up and we go all the way to the Super Bowl! You will never find more true blue fans than our Saint's Fans! I know its a team effort but it sure helps when you have leaders like these two...
GEAUX SAINTS!
BLESS YOU BOYS!

So have you made some new years resolutions? I only made one and that is to try not to worry
so much anymore...I told my kids my new motto is "It's not my worry". They don't think I can
stick to it....because they know how much I worry. But I am determined to do it!

Resolutions never really made much sense to me...because we normally make some that
are unrealistic, so we set ourselves up for a let down and failure. So if you do make
a resolution...make it attainable or resonable.
You can do it!!!

This is going to be a HUGE year for me...
I will be turning 60 <gasp> in 4 months from now.
How the hell did that happen???? I remember turning 40 like it
was yesterday. So much has changed in my life since I was 40!
Some good...some not so good...some very sad.
But it has all made me who I am today, and quite honestly,
I cannot change a thing, so
60 here I come!

Since we still have lots of football left to watch...
here is a tasty dip to make for your tailgate parties!

Jalepeno Popper Spread
 

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
½ cup shredded Monterey Jack cheese
¼ cup canned chopped green chilies
¼ cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
½ cup panko (Japanese) bread crumbs

Sweet red and yellow pepper pieces and corn chips       

Directions

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate.
Sprinkle with Parmesan cheese; top with bread crumbs.
Bake at 400° for 25-30 minutes or until lightly browned.
Serve with peppers and chips.
Yield: 16 servings.




Saturday, December 14, 2013

The Grinch and EggNog Cake




Rather smart man...the Grinch! I think he was absolutely correct in that thinking! It's something we should all remember during the holidays. We all get so caught up in the hustle and bustle, shopping, wrapping gifts, cooking, more shopping, parties and even more shopping...whewwww by the time THE day arrives, we are worn out....and probably a lot less $$ in our pocketbooks! But the spirit of the season is giving .... so we give! And then we delight in the joy in the faces of those we give to...so it comes full circle, bringing us joy as well.
I remember Christmas' of past when we were children...we gathered at my MawMaw's house, the excitement building all day. We would all groan because they made us sit down and eat before opening gifts...we were too excited to eat, but did as we were told. The gifts under the tree were overwhelming, and not a one of them had a name on them! MawMaw knew exactly which present belonged to who. We all got the normal socks, slippers, pj's etc, and of course a book of lifesavers! One year we each got a yard stick that had bubble gum all along one side...we thought we had struck gold!!! You see, we didn't have expensive extravagant gifts, but we were so blessed and felt so rich...
and we were rich, in love, in family, in togetherness and in faith!
That's what its all about!
 Things were so much simpler then.
Thank God for memories!
I hope the coming week brings you peace and you remember to slow down,
and remember the true meaning of
Christmas.


EGGNOG CAKE




Ingredients

1/2 cup sugar
1 cup brown sugar
1 cup canola oil
1 cup eggnog
3 eggs
1 Tablespoon rum extract
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
 
1 teaspoon salt
 
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 1/2 cups flour
For the glaze
1 1/4 cups powdered sugar
3 Tablespoons eggnog
dash of nutmeg
mini chocolate chips for garnish, if desired

Instructions
  1. In a large mixing bowl, beat the sugars, oil, eggnog, eggs, and extract until well combined. Sift together the baking powder, baking soda, salt, nutmeg, cloves, and flour. Slowly beat the flour mixture into the egg mixture. Do not over beat.
  2. Spray a 10 inch bundt pan with non stick baking spray. Gently spoon the batter into the prepared pan. Bake at 325 degrees for 55 minutes.
  3. Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely. If needed, level the bottom of the cake with a sharp knife before placing on a serving tray.
  4. Stir together the glaze ingredients. Spoon over the top slowly. Let set for a few minutes. Top with mini chocolate chips if desired. Cut into 14 slices.
EGGNOG CAKE

YES...we also had one of these....


Saturday, October 26, 2013

Heart on my Sleeve and Warm Apple Cake


Hurtful words....oh how they sting. And once spoken, you can say I am sorry, but you really cannot take them back. I know I have done my share of saying hurtful words, and I am ashamed that I did. Altho I do tend to wear my heart on my sleeve, so I allow my heart to be wide open most of the time. Given the choice, I think I would rather wear my heart on my sleeve than be cold hearted and stand-offish. I seem to be wearing my heart on my sleeve today, not sure why...but I need to shake it. Its a beautiful day outside, fall is in the air, my favorite time of the year. What is your favorite time of the year?

I think I know what has me feeling this way....my baby girl is leaving on Monday for 8 days in Jamaica!Yes...the child who is deathly afraid of elevators, is flying to Jamaica! I am so excited for her, yet so worried. I know I just need to put it in God's hands....He will take care of her!!! She has never been away from home for that long...Lord help me LOL. You would swear she is a baby...well she is MY baby, even though she is 22!!
Isn't she pretty? Yeah, I think so too! Have fun in Jamaica Addie.....have the time of your life! This is the resort she is going to....
JAMAICA ALL-INCLUSIVE RESORT

I think my girls at work love me...look what they picked up for me the other day....yep they do listen when I talk! Thanks Kristy and Angelique!!!
I love these and search for them every Halloween!
YUMMY!!!

Speaking of Caramel Apples...here is a tasty recipe for you to try. 

MOIST CARAMEL APPLE CAKE
 



1 pkg.  cake mix
1 pkg.  JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
4 egg
1/3 cup oil
3 Granny Smith apple (chopped)
20 KRAFT Caramels
3 Tbsp.  milk

Directions

1.Grease and flour 12-cup fluted tube pan or 10-inch tube pan.  Beat first 5 ingredients in large bowl with mixer on low speed until blended.  Beat on high speed 2 min.  Stir in apples.  Pour into prepared pan.

2.Bake 50 min.  to 1 hour or until toothpick inserted near center comes out clean.  Cool cake in pan 15 min.  Loosen cake from side of pan; invert onto wire rack.  Gently remove pan.  Cool cake completely.  Transfer to plate.

3.Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec.  until blended.  Cool 10 min.  or until slightly thickened.  Drizzle over cake.