taste of pinterest: crack potatoes

This little bun in the oven has got me craving potatoes (which is kind of fun because I didn't have any cravings with Kash)!!!  I've always been a big fan of the spud but these days I could eat them for every meal...mashed, scalloped, baked, fried, etc it doesn't matter what version they come in, I'm in love!  So when I saw a link for these "crack potatoes" on pinterest I didn't just pin it and forget, I ran to the store and bought the ingredients.

picture via.
I took my own picture but I really suck at photographing food so this is my best option.  And if you are anything like me I need a picture before I will make any new recipe!

I have to admit I had ulterior motives to make this dish.  You see, I'm really not so great at making Funeral Potatoes.  I know I'm surprised my Mormon membership hasn't been taken away from me (another secret I kinda suck at making jello too).  So I'm always on the hunt to find the perfect potato dish to replace the Funeral Potatoes.  Well, I may have just found it.  I still think I'm a little partial to the Funeral but that could just be nostalgia and the fact that I do like my religion and don't want to be kicked out :) but this dish is definitely up there.  And who knows put a little cheese and cornflakes on top and we might just have the modern Funeral!I actually did add cheese to the top of to mine and probably would have put some cornflakes on there too if I had them.  These were so easy and delish!  Although, I cut my recipe in half and I'm not sure if I half-ed the ingredients properly because it was a little salty, so next time I might not try as much of the ranch mix.While Pinterest has had some not-so-great recipes for me lately this one hit the spot and I highly recommend it!Whew...was that a long enough post about potatoes for you?  Here's the original link or the recipe if you are to lazy to click.

Crack Potatoes 

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.  

Bring on the spuds!  

cranberry cream pie

When the holiday dinners, parties and pot lucks start to roll around this time of year my go to dessert is always Cranberry Cream Pie.  In fact I've already made it three times this holiday season. I discovered this recipe online when Blaine and I spent our first married Thanksgiving together just the two of us.  I googled a "Thanksgiving Cheesecake" due to Blaine's love of cheesecake and trying to impress him our first holiday together. This is what I found.

I love this recipe because:
a) it's super easy
b) I can get away with counting it as a pie but it doesn't taste like one
c) it's good. 


Cranberry Cream Pie

3/4 C. sugar

2 t. cornstarch

1/4 C. cold water

2 C. cranberries

1 graham cracker crusts (pre-made 9 inches)

1 C. confectioner's sugar

1 t. vanilla

1 C. whipping cream, whipped

6 oz. cream cheese, softened

In a saucepan, combine sugar, cornstarch and water until smooth.  Add cranberries.  Bring to a boil; boil and stir for 2 minutes.  Reduce heat; cook until berries pop, about 5 minutes. Set aside

In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy.  Fold in whipped cream.  Spread evenly into pie shell.  Top with cranberry mixture.

Chill for at least 4 hours.  Store in refrigerator. 

breakfast pizza

Our ward had a recipe exchange a few weeks ago, I didn't go...but they were still nice enough to give me a CD with all the recipes that were gathered.  We tried this one the other day and I really liked it, so I felt the need to share it with you! 

I love breakfast for dinner so this was sure to hit the spot.  But the surprise that I really liked was the crescent roll crust, it makes it stand out from other breakfast casaroles.  Blaine didn't love the crust, but I thought it was good!

And sorry I don't have a picture of it.  I know "pictures make blogs" but I didn't know I was going to blog about this.  So just trust that it is good and use your imagination on what it looks like.

Breakfast Pizza

1 lb. sausage
1 pkg. (8) refrigerated crescent rolls
1 c. frozen, loosely packed hash brown potatoes, thawed
1 c. shredded sharp Cheddar cheese
5 eggs, beaten (I only used 3)
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper

2 tbsp. grated Parmesan cheese

Can be baked in a 12 inch pizza pan or a casserole dish. Brown sausage in skillet and drain. Separate crescent rolls into eight triangles, place in pizza pan or casserole dish (ungreased). Press over bottom and up sides to form a crust.

Sprinkle with sausage, potatoes and top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese all over the top.

Bake at 375 degrees in oven for 25 to 30 minutes. Makes 6-8 serving.

happy late birthday s'mores

Update: I made the cookies and can't stop eating them. They are really good!

Did you know there was a National S'mores day? Well there is and why not everything else has a day. The actual S'more Day was on August 10th but seeing as how I just found out about this awesome day I feel like there is still some time to celebrate!

I found it a little ironic that there is such a day because I have been having a craving (not a pregnant craving just my natural sweet tooth craving) this month for some gooey goodness in the form of a s'more. Sayward and I were actually just talking about it the other day how we definitely haven't had our fair share of s'mores this summer!

So in honor of s'mores here's some chocolate-marshmallow-graham cracker recipes to celebrate with. I think I'm going to make the s'more cookies tonight!

S'mores CookiesIndoor S'more PuffsS'mores Brownies BASE 1/2 cup butter

1 oz unsweetened chocolate cut up

1 cup flour

1 cup sugar

1 t. baking powder

1 t. vanilla

2 eggs

FILLING 6 oz cream cheese

softened1/4 cup margarine or butter, softened

1/2 cup sugar

2 T flour

1/2 t vanilla

1 egg

1 cup semisweet chocolate chips

2 cups miniature marshmallows

FROSTING

1/4 cup butter or margarine

1/4 cup milk

1 oz unsweetened chocoloate, cut up

2 oz cream cheese, softened

3 cups powdered sugar

1 t vanilla

Preheat oven to 350. In a large saucepan, melt 1/2 cup butter and 1 oz unsweetened chocolate over low heat, stirring until smooth. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and remaining base ingredients; mix well. Spread into greased and floured 9x13 pan.In small bowl, combine the 6 oz cream cheese and all the remaining filling ingredients except chocolate chips and marshmallows. Beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture. Sprinkle evenly with chocolate chips.Bake at 350 for 25-35 minutes or until toothpick inserted comes out clean. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 2 minutes.Begin frosting while marshmallows are baking. In large saucepan, combine margarine, milk, unsweetened chocolate and 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat. Stir in powdered sugar and vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.

here's the thing...it's chocolate cake!

I've been doing pretty good with Lent, and by pretty good I mean I haven't had any treats. Not one. I don't even lick Blaine's spoon after he eats my favorite/the best peach ice cream ever(which he seems to eat like every night, right in front of me)!

Yes, I've been tempted with the abundance of Easter candy down the isles of King Soopers, candy at work and finding chocolate Twizzlers at Wal-Mart (I actually bought the licorice and it's sitting on the top shelf of my cupboard until Easter morning). But I don't think I've had any temptation like what I will experience tonight. You see I'm making this for my friend's birthday at work tomorrow.side note: I made one birthday treat last year for one person and all the sudden I'm dubbed the birthday treat maker forever!?!?! People even come up to me a few days before their bday putting in special requests! Sheesh!

I won't get to lick the bowl, or my fingers after unwrapping each Reese's cup, I'll smell it baking in my house and I won't get to taste the end results. All day I've been seriously contemplating if this whole Lent thing is really worth it. I mean really??!?! I actually haven't ruled out the idea yet of giving it all up for a huge slice of this cake paired with a tall glass of milk.

This is gonna be tough!

cake cookies

My sister-in-law Karen is forever asking me to email her this cake cookie recipe. Well I'm a bad sister and for some reason never remember. And apparently I love blogging more than Karen since I blog all the time and never email her this dang recipe!
Ha Just kidding Karen I only love blogging a little more than you! Just kidding again, I love you more than blogging on your birthday and christmas. hahah

Most of you probably have this recipe already, but if not then take advantage of this post--they are freaking good cookies and easy! And since they are so good I suggest you bake these cookies and then give them away. Or you could be like Blaine and I and eat a whole batch and gain like 12 lbs (each. in a matter of a few days.)...woops!

Cake Cookies

1 box of cake mix

1/2 c. butter (room temp.)

2 eggs

Preheat oven to 350

Mix cake mix, butter and eggs

Drop spoonfuls on baking sheet

Bake for 8-10 min

Let cookies cool

Put small amount of (your fave)frosting on flat side of cookie and top w/another cookie.

There you go...easy-peasy! Enjoy!

mexican lasanga

This is one of my new favorite recipes!

9x9 inch square pan

2 chicken breasts

1 bag of shredded Mexican mix cheese

1 can of cream of chicken soup

1/2 bottle of your favorite salsa

1/2 cup of sour cream

2-3 tortillas

Dice chicken breasts and cook in pan. (I like to cook mine with taco seasoning...adds a little more flavor).

While the chicken is cooking mix soup, salsa and sour cream together, this will be your sauce. Cut tortillas in strips. Put a thin layer of the sauce in pan followed by a layer of tortilla strips.

Then add another layer of sauce, chicken and cheese (I'm not shy with the cheese and I also didn't use the Mexican cheese because we didn't have any). Repeat this step and top with tortilla strips and sauce.

Cover with foil and bake at 375 degrees for one hour. (Tonight we were super hungry after church so I turned it to 400 and only cooked it for 30 min and it seemed to be fine). At the end add a little more cheese on top and bake until cheese is melted. You can garnish with olives, sour cream, etc.

Let it stand for 5-10 min so sauce can set. I obviously didn't...but remember how hungry we were after church? It's not the prettiest when plated, but look at all that cheese! Mmmm this is a super easy and really good recipe!

21 ways to eat watermelon

As a self proclaimed watermelon expert/lover...my eyes lit up this morning when I saw this article on MSN that listed 21 ways to eat a watermelon! Here are a few recipes that look good enough to try!

Watermelon-Berry Sparkler

• 2 cups watermelon, cubed and seeded
• 1 (6 ounce) container red raspberries
• 2 to 3 tablespoons superfine sugar
• Club soda or seltzer

1. Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to one day ahead and refrigerated.
2. For sparklers, pour 2 tablespoons puree into each champagne glass and top with 4 ounces cold club soda or seltzer.

Watermelon Sherbet

• 6 cups cut-up, seeded watermelon
• 3 cups whipping cream
• 1 1/2 cup buttermilk
• 1 1/4 cup sugar
• 3 - 4 drops red food coloring (optional)

1. Place 3 cups of the watermelon in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining melon. (You should have 4 cups total of melon puree. If necessary, blend or process additional watermelon to measure 4 cups.)
2. In a large mixing bowl combine watermelon puree, whipping cream, buttermilk, sugar, and red food coloring (if desired). Stir the mixture until sugar is dissolved. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Makes about 2-1/2 quarts (16 to 18 servings).
Freezer Directions: Prepare the watermelon mixture as above, except use 3 cups watermelon, 1-1/2 cups whipping cream, 3/4 cup buttermilk, and 2/3 cup sugar. Transfer to a 9x9x2-inch pan. Cover and freeze for 2 to 3 hours or until almost firm.
Break the frozen watermelon mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm. Makes 1-1/4 quarts.

Summer Salad (I'm a little "if-y" about this one)

• Basic Marinade (omit lime juice, vanilla, rosemary)
• 2 large beefsteak tomatoes
• 2 pounds seedless watermelon
• 1 large cucumber
• 1/4 cup sliced red onion
• 1/4 cup fresh mint leaves
• 1/4 cup raspberry vinegar
• 1/2 teaspoon dry mustard

1. Chop tomatoes, watermelon, and cucumber.
2. Toss with red onion.
3. Whisk Basic Marinade with mint leaves, raspberry vinegar, and mustard.
4. Pour over the salad, cover, and chill for 2 hours.
5. Serve with a baguette.