Category: OKK MEMES & PRIOR CONTRIBUTORS

Frank’s & Beans Cornbread Casserole ~ Simply Delicious Sunday

This isn’t my normal homemade Sunday fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we were in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.

FRANKS & BEANS CORNBREAD CASSEROLE
1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)
PURE

  • Preheat oven to 400 degrees.
  • Mix together the baked beans, lil smokies and hot sauce.
  • Spray 1 1/2 quart casserole with PURE.
  • Pour in bean mixture and bake 15 minutes.
  • In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
  • Spread over top of bean mixture.
  • Top with cheddar cheese.
  • Bake 15 more minutes or until golden.
  • Let stand 10 minutes before serving.
    hubby approved

Don’t forget OuR KrAzY KiTcHeN’s Halloween party is almost here:

Halloween Fall Round Up
WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?

We’ll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

You’re invited to a Halloween Party at OuR KrAzY KiTcHeN

Halloween Fall Round Up
WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?

We’ll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.
wildatheart

Chocolate Oatmeal ~Simple Saturday with girlichef

Happy Saturday, all!! I’ve decided to do something a little different this week…and maybe more weeks in the future, because I really had fun with it…I made a recipe that was submitted to Mr. Linky on a previous Simple Saturday post! I always think everything looks so delicious…and I always want to try everything…and what better way than to actually do it and post about it! Something about MonsterMama’s Chocolate Oatmeal was just begging me to make it! Because, although I like chocolate chips in my granola bars…I’ve never actually mixed any chocolate into my actual hot bowl of oatmeal. It was kind of reminiscent of CoCo Wheats. It was rich (of course, that could be because I used Special-Dark Cocoa). It was decadent. It was a wonderful treat. But if you’re a weirdo not a chocolate lover…then this is just for looking…non-chocoholics need not apply!

Chocolate Oatmeal
my slightly adapted from MonsterMama’s recipe (& halved) version

1 1/2 c. Oats (I just used regular old rolled oats)
1/4 c. Vanilla Sugar
1/4 c. Cocoa Powder (I used Hershey’s Special Dark)
1 3/4 c. water
couple pinches of Espresso Brava Sea Salt
~1/2 c. milk

Bring water to a boil. Add cocoa and vanilla sugar, stir. Add oats and sea salt; bring to a boil, then reduce to a gentle simmer. Allow to cook for ~5 minutes or until done. Remove from heat and stir in milk.

Serve with more milk & a few granules of Espresso Brava Sea Salt to finish!
Thanks for the inspiration MonsterMama! I can’t wait to see what Simple dish you’ll all share with us this Saturday…hmmmm….now, what to make for next week….

Fall Cake: What Did You Bake Today?


I am calling this Fall Cake because it epitomizes so much of what I think of during Autumn; apples, spices, warmth and comfort.

Fall Cake:
2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp salt
1/2 cup butter
2 cups applesauce
2 eggs, slightly beaten
1/2 cup butterscotch chips
1/2 cup chopped pecans
1 cup raisins

Topping:
1/2 cup butterscotch chips
1/2 cup chopped pecans
Cream sugar and butter. Add eggs and applesauce. Combine dry ingredients and add, mixing well. Stir in raisins, chips and nuts. Spread into a greased 9 X 13 pan. Combine topping ingredients and sprinkle all over the top of the cake batter. Bake at 350 degrees for 35-40 minutes or until cake tests done with a toothpick.

What Did You Bake Today?

Fall apple pie and caramel chocolate cupcake recipes for Save Room for Dessert

Are you ready for Fall? Fresh, crisp air, Fall festivals, apples, the smell of cinnamon and caramel, Halloween, Thanksgiving, cheering our favorite sports teams, these are all in store for us as the weather cools.

I hope you are all visiting each other, because you’ve been cooking up some great desserts, and that’s how we all get to know each other. You all had great recipes as usual, and two of them just screamed

“Give me an F!”
“Give me an A!”
“Give me an L!”
“Give me an L!”

Did you notice Monster Mama’s Caramel Chocolate Cupcakes and Liz’ Golden Apple Pie?

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.


Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.

Appetizer Pizzas – Martha’s Monday Munchies

These little appetizer pizzas are so easy and they are a great addition to the party buffet.

Just cut French bread into slices, brush both sides of each slice with olive oil, place a thin slice of tomato on each, top with fresh mozzarella cheese, sprinkle with oregano, basil and minced garlic (optional), bake at 350 for about 15 minutes or until cheese is bubbly and just starting to brown.

I can’t wait to see what you have on your party buffet!

Please join me today over at The Motivation Station for some menu planning ideas and suggestions.

Apple Chips & Grilled Cheese Apple Sandwiches ~ Martha’s Monday Munchies

I have apples coming out of my ears so to speak and needed to do something other than the traditional applesauce with them. These 2 recipes were a great way to use up those apples. When I was a kid my dad always ate his apple pie warm with a slice of cheddar which sparked my idea for this combo.

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

  • Peel and core apple.
  • Slice into thin rings.
  • Melt butter in skillet over medium high heat.
  • Add apple rings.
  • Cook until soft and golden brown.
  • Drain on paper towels.
  • Sprinkle with coarse salt.
  • Cool & Eat.

APPLE GRILLED CHEESE SANDWICHES
4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

  • Mix together the grated apple and cheddar cheese.
  • Spread the mustard over 2 of the bread slices.
  • Top with apple and cheese mixture. Add top slice of bread.
  • In a large skillet melt the butter.
  • Grill sandwiches to desired crispness.

Monday Munchies Is hosted by Martha at oUr KrAzY kItChEn. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites, but Andrea is taking a break and it is being hosted by Cole at All the Small Stuff for a while. Tempt my Tummy Tuesday is hosted by Lisa at Blessed with Grace. Foodie Friday is hosted by Michael Lee at Designs by Gollum, Friday Food is hosted by Nicole at Momtrends and Simple Saturday is hosted by girlichef at oUr KrAzY kItChEn.

Swedish Pancakes with Lingonberry Butter and Lingonberries ~ Simply Deicious Sunday

I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES
1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

  • Preheat griddle* or crepe pan
  • Sift flour and salt together. Set aside.
  • Beat the eggs, milk, vanilla and maple extracts together.
  • Add the oil and beat again until sooth.
  • Add cottage cheese and beat until completely smooth.**
  • Gradually add the flour until a smooth consistency.
  • Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  • Cook a minute or two on each side.
  • Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

  • Beat butter until creamy.
  • Add berries and beat again until well blended.
  • Chill.
    3420344618_9e5495bf19_m

    • BBQ Chicken wraps ~Simple Saturday

    Aren’t wraps one of the greatest, simplest inventions!? Pick your wrapper…pick your fillers…roll ’em all up and voile! Wraps are simple and satisfying and this wrap in particular is a favorite with the kiddos. Pick your favorite baked beans, your favorite BBQ sauce and you’re almost in business! This is a method, rather than a recipe…the one that I used this time. Amounts are subject to what you need and add or subtract ingredients to your tastes or what is in your cupboards. I actually really like this with some corn & shredded cheese thrown in too…but alas, we were out this time, so I went without.

    BBQ Chicken Wraps
    Chicken Breasts
    BBQ Sauce
    Baked Beans
    Whole Wheat Tortillas
    Romaine Lettuce
    Ranch dressing

    • Preheat your broiler and sauce up your chicken. Broil until cooked through. Set aside for at least 5 minutes, then cut into slices or chunks.
    • Heat your beans through in microwave or on stove top.
    • I wash one head of romaine and then cut it into shreds and toss with Ranch Dressing.
    • Heat your tortillas to make them pliable…either in the microwave or over an open flame (which is the way we like them).
    • Pile in the lettuce, beans and chicken and wrap!
    • Then enjoy and think of your next combo.Do you have a favorite wrap combination you’d like to share with us? Have you made something simple this week? Please share with us here on Simple Saturdays…leave a comment and leave a link with Mr. Linky!! See you next week….

    Key Lime Pie – Healthy Helpings

    (photo from Recipezaar)

    This is one of my favorite desserts from my Weight Watcher days! It is light, quick and easy to prepare. I also made this using orange and strawberry gelatin and yogurt. I have not made it in some time! I would have made it and taken my own photos, but no time to run to the market. It’s been a crazy week!

    Key Lime Pie
    Serves 8 – 150 cal per slice/3 WW Points
    1 (1/3 ounce) box sugar free Lime gelatin
    1/4 cup boiling water
    2 (8 ounce) containers key lime pie-flavor light yogurt
    8 ounce) container frozen fat-free whipped topping, thawed
    1 reduced fat 9″ graham cracker crust

    Directions
    In large heat-resistant bowl, dissolve gelating in boiling water.
    With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
    Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

    Lemon-Raspberry Cake, Frosted Chocolate Brownie recipes for Save Room for Dessert

    It’s great to be able to feature some of our participants’ recipes each week. Don’t forget to link this post or this blog to your own participating recipe post, and when you link yourselves to McKlinky, please link your participating recipe, not your main blog, so that everyone can find your recipe even in the future. Google loves recipe archives! 🙂 And we won’t have to delete non-participating posts. Everybody wins.

    This week I’m calling your attention to a delicious lemon-raspberry cake recipe with a lemon glaze recipe too. It was brought to us by “SnoWhite” at Finding Joy in my Kitchen. Lemons and raspberries provide a wonderful flavor combination! It’s very gourmet, but easy to make too.

    And since I know so many of us have a hard time resisting a good chocolate brownie, here’s the link to Emily’s Frosted Chocolate Brownie at Marvelous Recipes.

    Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

    Pick your favorite badge!

    Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.