Baked Apple Ice Cream Bowls

Baked Apple Ice Cream Bowls

Ingredients

4 apples (hollowed out)

1 tbsp sugar

1 tbsp cinnamon

vanilla ice cream

caramel topping

Instructions

Hollow out apples. Mix together sugar and 

cinnamon and add to inside of apples. Bake at

350 degrees F for 20 minutes. 

When apples are baked, fill with vanilla ice cream and top with caramel.

Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Gluten-Free Thanksgiving Pumpkin Cake Roll

After giving it a lot of thought, I've decided to try going gluten-free for a few weeks and see if my crazy body acts any differently. So, I'm going to be sharing gluten-free recipes now and then, starting with this yummy pumpkin cake roll. 

Thanksgiving Pumpkin Cake Roll

By: Nicole @ Gluten-Free on a Shoestring.com

http://glutenfreeonashoestring.com/thanksgiving-pumpkin-cake-roll/

Recipe type: Dessert

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 8

Gluten-free Thanksgiving Pumpkin Cake Roll

Ingredients

• ¾ cup high quality all-purpose gluten-free flour
• ½ teaspoon xanthan gum (omit if using your blend already contains it)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• ¼ teaspoon kosher salt
• 1 cup granulated sugar
• 3 extra-large eggs, lightly beaten
• ⅔ cup pure pumpkin
• ¼ cup powdered sugar, for sprinkling
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan. Line it with wax or parchment paper, then grease again. Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.
2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine. Add the eggs and pumpkin, and beat until well-blended. The batter will be relatively thin. Pour it into the prepared pan, and spread it evenly around. Smack on the counter to break any trapped bubbles.
3. Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched. While the cake is baking, sprinkle the separate ¼ cup powdered sugar on the towel. Once the cake is done, turn it immediately onto the prepared towel.
4. Carefully peel off the paper, then place a short edge of the towel over the edge of the cake. Then roll up cake and towel together, starting with narrow end. Transfer the rolled cake and towel onto a wire rack to cool completely.
5. While the cake is cooling, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.
6. Once the cake is cool, carefully unroll it. Remove towel, and spread the filling over cake leaving a 1½ inch clean border all around. Carefully reroll the cake. Wrap it tightly in plastic wrap and place in the refrigerator to chill for at least one hour, or up to a few days.
7. Dust lightly with some more powdered sugar before serving. Slice thick.

Pumpkin Bars

Fall is just 6 days away! My favorite time of year. Time to open the windows and start baking :-)

Chocolate Chip Cream Cheese Cookies

Chocolate Chip Cream Cheese Cookies

Ingredients

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

Directions

1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.

2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.

3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.

4.Sprinkle your chocolate chips on top of cream cheese.

5.Roll the crescent sheet up tightly and wrap in cling wrap.

6.Refrigerate for at least 2 hours, or overnight.

7.When chilled preheat oven to 350°.

8.Line a cookie sheet with parchment paper to prevent sticking.

9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.

10.Transfer to wire rack.

11.Eat warm or room temperature.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking and borrowed from Sunny Side Up)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Spiced Peaches

Spiced Peaches 

2 Large cans peach halves in heavy syrup
1 cup sugar
½ cup cider vinegar
2 tsp whole cloves
4 small cinnamon sticks

Drain peaches, reserving syrup in a saucepan. 

Combine syrup with sugar, vinegar, cloves and cinnamon. Boil 10 minutes. Remove from heat and allow to cool. 

Spoon peaches into serving dish, then pour syrup mixture over the top. 

Chill in refrigerator until ready to serve.

Lemon Angel Hair with Chicken and Spinach

Two posts in one day! Thank you, Diane!

~ Lemon Angel Hair with Chicken and Spinach ~

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace. I have to use this trick almost every time.

Crockpot Beef and Broccoli

Thank you, Diane Dudash-Dykes, for sharing this with me :-)

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Meatball Sandwich Casserole

Meatball Sandwich Casserole

You will need:

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

A side salad goes nicely with this quick meal!

Thanks to https://www.facebook.com/ThePaganPoppet for sharing this recipe!

Coffee Cubes

If you know anything about me, you know I'm a HUGE coffee addict! Thus the email address and nickname...queenofcaffeine ;-)

What I can't understand is, why didn't I think of this sooner?!!!

Hand-painted Sea Glass

Sometimes, it's fun to do something besides cook...

Mix Elmer’s glue with food coloring to make any glass jar look like sea glass.

In a bowl, you will want to add one teaspoon of White Elmer's Glue, three drops of food coloring and 1 1/2 teaspoons of water. 

For best results use a foam brush. Paint the outside of the jar only. 

Seal the jar with Epoxy Glue or a clear varnish to last for years of use. If you are planning to use this for drinking, coat it with a food grade varnish found in craft stores

These look really nice with candles, electric candles, or glow sticks inside of them.

Optional idea: To add a design to the jar, such as a Goddess spiral, stars, moon, butterfly, etc, tape the shape on the jar, using painters tape. Paint the entire jar (you can even paint over the tape). Once the paint is completely dry, carefully remove the tape. You can paint the symbol a different color or leave it unpainted. Add a candle and see the beautiful effect of the design. You can also add a bit of glitter to the glue mixture for a shimmering effect.

Sweet Hawaiian Crock-Pot Chicken

SWEET HAWAIIAN CROCK-POT CHICKEN

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done!

Baked Cheddar-Broccoli Rice Cups

Baked Cheddar-Broccoli Rice Cups 

Ingredients:

1 10 – ounce thawed broccoli
1 cup chicken stock
1 cup white rice
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favourite kind)
1/2 tsp salt and pepper – to taste

Directions:

Boil rice.
Move cooked rice to a bowl to cool for a minute.
Throw in all the ingredients, but only use 1/2 of the cheese.
Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Elven Lembas Bread

Elven Lembas Bread

Preheat oven to 425ºF/220ºC/490ºK

2 1/2 cups of flour

1 Tablespoon baking powder

1/4 teaspoon salt

8 Tablespoons cold butter

1/3 cup sugar

2/3 cup milk

1/2 teaspoon lemon extract

Mix flour, baking powder, and salt in a large bowl. Chop butter into mixture with a pastry cutter or knead in with your fingers until you get a crumbly mixture. Add sugar and mix. Add milk and lemon extract and stir with a fork until dough forms.

Roll the dough out about 1/2 inch thick. Cut out 3 inch squares and transfer to a cookie sheet. Criss-cross each square from corner to corner with a knife. Bake for about 12 minutes or until set and lightly golden. Makes 10 to 12.

For Women Over 40...

I don't usually post things other than recipes and DIY stuff on this blog. However, I found this amazing blog written by Linda Holloway
(https://www.facebook.com/linda.holloway.31586/posts/174045222760265)  and wanted to save it. I could have put it in Google documents or Skydrive but I felt the need to share it as well as put it someplace I know I can always go to find it...

As I grow in age, I value women who are over forty most of all. Here are just a few reasons why: A woman over forty will never wake you in the middle of the night to ask, “What are you thinking?” She doesn’t care what you think.

If a woman over forty doesn’t want to watch the game, she doesn’t sit around whining about it. She does something she wants to do. And, it’s usually something more interesting.

A woman over forty knows herself well enough to be assured in who she is, what she is, what she wants and from whom. Few women past the age of forty give a hoot what you might think about her or what she’s doing.

Women over forty are dignified. They seldom have a screaming match with you at the opera or in the middle of an expensive restaurant. Of course, if you deserve it, they won’t hesitate to shoot you, if they think they can get away with it.

Older women are generous with praise, often undeserved. They know what it’s like to be unappreciated.

A woman over forty has the self-assurance to introduce you to her women friends. A younger woman with a man will often ignore even her best friend because she doesn’t trust the guy with other women. Women over forty couldn’t care less if you’re attracted to her friends because she knows her friends won’t betray her.

Women get psychic as they age. You never have to confess your sins to a woman over forty. They always know.

A woman over forty looks good wearing bright red lipstick. This is not true of younger women. Once you get past a wrinkle or two, a woman over forty is far sexier than her younger counterpart.

Older women are forthright and honest. They’ll tell you right off if you are a jerk, if you are acting like one! You don’t ever have to wonder where you stand with her.

Yes, we praise women over forty for a multitude of reasons. Unfortunately, it’s not reciprocal. For every stunning, smart, well-coiffed hot woman of forty-plus, there is a bald, paunchy relic in yellow pants making a fool of himself with some twenty-two-year-old waitress.

Ladies, I apologize.

For all those men who say, “Why buy the cow when you can get the milk for free,” here’s an update for you. Now 80 percent of women are against marriage, why? Because women realize it’s not worth buying an entire pig, just to get a little sausage.

Witchy Cocktails

I realize Halloween is still a few months away but I couldn't resist sharing these spooky-sounding cocktails...

Witchy Cocktails

Here are some witchy cocktails I've come across, which you may enjoy serving at a Sabbat or Esbat dinner. Or sip one while reminding yourself that life need not always be taken seriously.


Black Magic Cocktail

You will need:
2 ounces Blavod black vodka
1/2 ounce Grenadine
Lemon-Lime Soda
A Maraschino Cherry for Garnish

Instructions:
Pour the vodka and grenadine into an ice-filled Collins glass. Fill up the glass the rest of the way with soda. Stir. Garnish with the cherry.


Red Witch Cocktail

1 ounce Pernod
1 ounce Bodka
1 dash Blackcurrant Cordial
1/2 pint Cider

Instructions
Mix Pernod, vodka and blackcurrant in a pint glass. Top up with cider and stir.


Witches Brew Cocktail

You will need:
0.5 ounce Cranberry juice (100% cranberry juice, not cranberry cocktail)
0.5 ounce Sour Mix
1 ounce Vodka
1 ounce Chambord

Instructions:
Fill a highball glass with ice. Add vodka and Chambord. Add a splash of cranberry and one of sour mix. Stir and enjoy.


Witches Tit Cocktail

You will need:
2 1/2 ounce Kahlua Coffee Liqueur
1/2 ounce Heavy Cream
1 maraschino Cherry

Instructions:
Pour the Kahlua into a pousse cafe glass. Carefully float the cream on top by pouring it over the back of a teaspoon. Place a maraschino cherry in the center and serve.


Strega: An After-Dinner Drink

Strega (or Liquore Strega), is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania, Italy. Its yellow color comes from the presence of saffron in its recipe. Liquore Strega is 80 proof (40%). Among its approximately 70 herbal ingredients are mint and fennel. Strega is considered a digestif, meant for drinking after meals.

Household Products

Who says all recipes have to be edible? 

Here are some great recipes for common household cleaners (thanks to https://www.facebook.com/holly.capron.5)

Windex

Half White Vinegar

Half Water

1 tsp Dawn

Pledge

2 tsp Olive Oil (I used a bit more)

2 cups water

1/4 cup white vinegar

*Citrus fragrance

Febreeze

1/8 c fabric softener

2 tbs baking soda

Rest water

*Lavendar fragrance

Bathroom Cleaner

1/2 c vinegar

1/4 c baking soda

2 liters water

*Citrus fragrance

Reeses Cookie Brownies

Reeses Cookie Brownies

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN!

Pizza Casserole

Pizza Casserole! 

















Box of rigatoni
Jar of pasta sauce 
1lb Italian sausage
16 oz of cottage cheese
2 oz sliced black olives
12 oz mozzarella cheese
Pepperoni

Cook and drain noodles. Cook and drain sausage. Mix together noodles sauce and sausage. Lay in a sprayed 9 x 13 dish. Mix cottage cheese mozzarella cheese and black olives. Lay over noodles. Top with Pepperoni and bake at 300 for 25 minutes. I added banana peppers but i am sure you can add anything you want.