Tempt My Tummy - Pecan Pie Bars

Oh man, these are tasty! I had to give them all away or I would have eaten every last one one them. I'm not big on pecan pie but because of the shortbread crust these were entirely different, even a pecan pie loving friend thought they were awesome - so they should please everyone. They keep well so feel free to make them several days ahead of time.

Pecan Pie Bars
Makes 24 bars

For the Shortbread Crust:
1 1/2 sticks cold, unsalted butter
2 cups all-purpose flour
1/2 cup packed, light brown sugar
1/2 teaspoon salt

For the Pie Filling:
2 heaping cups of whole pecans
1 stick (1/2 cup) unsalted butter
1 cup packed, light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

Line a 13 x 9 x 2-inch pan with parchment paper or foil leaving some excess hanging over the ends.

To make the crust, cut the butter into a 1/2-inch dice. Then, in a food processor fitted with a metal blade, process all the ingredients for the crust together until the mixture begins to form tiny lumps and appears downey, about 30-45 seconds. Put this mixture into the prepared pan and using your hands or a big spatula, evenly press the shortbread crust into the bottom of the pan. Bake in the middle of the oven until golden, about 18-20 minutes.

While the shortbread crust is baking, prepare the filling.

To make the filling, roughly chop the pecans. It's ok to have some whole pecans and some pecan pieces. Set aside. In a heavy saucepan over medium heat, melt the butter, brown sugar, honey, cream and salt. Bring to a simmer and allow to bubble, stirring occasionally, for about 1 minute. Remove from heat and stir in vanilla extract and pecans. Pour the pecan filling into the hot shortbread crust and spread as evenly as possible. Bake in the middle of the oven until bubbling evenly all over, about 12-15 minutes.

Cool completely, lift out of the baking pan using the overhanging parchment or foil and cut into bars. At this point, you can just start eating the bars, they are very tasty plain. You can also dip them in chocolate if that is your thing.

These bars will keep, covered, for at least 5 days at room temperature (if they last that long!).

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
What's on The Menu Wednesday at Dining With Debbie
Hearth and Soul at A Moderate Life
Recipe Swap at Prairie Story (Thursdays)
Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Mint Chocolate Chip Cookies

My daughters love mint chocolate chip ice cream so when I came across this recipe on the Betty Crocker site, I knew I had to try it. They were quick (used a mix) and very good. I'll be making these again and again for my mint loving girls.

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix (I used the Krusteaze mix that is a little less volume but were only .19 at Publix last week with coupons!!)

1/2 cup butter, softened

1/2 tsp mint extract

7 drops green food coloring (I would make them without color from now on but when giving them as gifts, it's nice for the colored hint that they are mint)

1 egg

1 cup creme de menthe baking chips (Andes!)

1 cup semi sweet chocolate chips (I did not use these - they really are chippy enough without them)


Heat oven to 350. I large bowl, stir cookie mix, butter, extract, food coloring, and egg until soft dough forms. This is thick dough so feel free to use your hands to get it all mixed up. Mix in chips.


Using a small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.


Bake 7-10 minutes - take out when they are just getting a little brown. Don't over bake them for soft cookies! Remove from over to wire rack. Store in tightly covered container.



YUM!! YUM!! YUM!! A very festive cookie.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

MERRY, MERRY MUNCHIES 2010 at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Christmas Recipe Party at Simply Sweet Home (Thursday)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Enter my HUGE Crayola giveaway HERE!

Thin Crust St. Louis Style Pizza

This summer while we were at my Aunt's cabin in Northern Minnesota I copied down this recipe from one of her magazines. I find that if I write the recipe out by hand I am more likely to try it. I have SO MANY recipes on file to try. Anyway....this has been my family's favorite pizza crust yet (although I cannot tell if my husband likes it, he won't really say, but he eats it) and it's really easy to make. I cannot say if it's authentic St. Louis style, but it sure is yummy!

St. Louis Style Pizza Crust

2 cups flour

2 TBS corn starch

2 tsp sugar

1 tsp baking powder

1 tsp salt

1/2 cup plus 2 TBS water

2 TBS olive oil

Mix together dry ingredients then add water and oil. Mix/knead until it comes together. You may have to add a tiny bit of additional water. Break the dough into 2 portions then roll THIN. The original recipe says to roll the dough between 2 pieces of parchment paper, which I did the first time I made it and works beautifully. But I just got the most wonderful pastry mat and it rolled out just fine without anything (no additional flour, no parchment). It will all depend on your surface.

Preheat pan or stone (or like we do, both) at 475 degrees. When the oven is preheated I put the crust on the pan/stone and bake for 3 or 4 minutes before topping because we like it crispy. Then I take it out, top it however, and put it back in to bake until the cheese is a little brown, 8 minutes or so.

See THIS is my new pastry mat and it is perfect! It sticks to the counter - absolutely no sliding around. Whatever I am rolling out does not stick to it. The only down side is that it has a slight criss cross pattern to it, so when I am rolling out fondant I need to use the up side to get a completely smooth surface. I love this mat.

And THIS is where I was coming from. Pretty worthless. There is just no comparison.

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
What's on The Menu Wednesday at Dining With Debbie

Hearth and Soul at A Moderate Life

Recipe Swap at Prairie Story (Thursdays)
Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Rocky Road Fluff Bars

So I posted a few weeks about my YUMMY Peanut Butter Fluff bars.....which I LOVE LOVE LOVE. I decided to change it up this time and make Rocky Road Fluff bars. Just as good. Chewy. Nutty. Marshmallowy. And now I am contemplating even more adjustments - butterscotch chips, mint chips....hmmmm. For now, here are the Rocky Road version. Enjoy!

Rocky Road Fluff Bars

3 T butter

12 ounces chocolate chips (I used all my half empty bags of semi and milk chocolate chips)

1 can sweetened condensed milk

15 oz (or so) mini marshmallows

2 cups dry roasted almost, chopped

Melt butter and chips over low heat. Add sweetened condensed milk and about 10 oz marshmallows (doesn’t have to be exact). Heat until marshmallows are melted.Scatter 1 cup almonds and half of the reserved marshmallows on the bottom of a greased 9x13 pan. Pour chocolate mixture on top and top with the rest of the almonds and marshmallows. Refrigerate before cutting. Best when cold.

Did you know that Advent started Sunday? Check out my ideas for celebrating with your family HERE and make it a month-long family celebration!

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

What's on The Menu Wednesday at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Tempt My Tummy - Apple Gingerbread Crisp

I found a recipe of something similar made with canned apple pie filling but this is fall....and I have a ton of apples. I am a huge fan of "crisps" my first love being good old fashioned apple crisp with vanilla ice cream. I also found a killer peach crisp recipe that I posted about HERE. But this was over-the-top good. And easy. Enough said.

Gingerbread Apple Crisp

Gingerbread mix (14oz)
¾ cup water
¾ cup brown sugar (dark, if you have it)
½ cup butter
8 or more tart apples, pealed and thinly sliced

Topping: Mix ½ cup of the dry gingerbread mix with ¼ cup brown sugar and ¼ cup chilled butter. It will be crumbly. Set aside.

Preheat oven to 375º. Mix the remaining gingerbread mix with ¾ cup water. Mix apples, ¼ cup melted butter, ½ cup brown sugar. In a 13x9 inch pan layer apple mixture, gingerbread batter, then topping. Bake 20 to 30 minutes.

I will make this several more times this season.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

What's on The Menu Wednesday at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Enter my Grands! giveaway HERE. (includes $15 gift card!)
Enter my Betty Crocker Instant Potato giveaway HERE (includes beautiful bamboo bowl)
Enter my Fiber One Original giveaway HERE (includes food scale and on-the-go container)

Pumpkin Spice Scones

Another pumpkin recipe that I couldn't pass up, a copycat of Starbucks Pumpkin Spice Scones. Amazing. Moist. Bliss. Despite the long list of ingredients (lots of spices) and directions, they are easy to throw together. Make them today, eat one, freeze a couple and give the rest away. Share the joy. Tis the season? Right?

I just drop the scone dough by spoonfuls instead of making it into a nice round or rectangle to cut wedges. I'm all for the easy way (it tastes the same :).

Pumpkin Spice Scones

Ingredients:

2 cups all-purpose flour

7 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (all spice works too)

1/4 teaspoon ground ginger

6 Tablespoons cold butter

1/2 cup canned pumpkin

3 Tablespoons half-and-half (or cream, milk, whatever)

1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar 1 Tablespoon powdered sugar

2 Tablespoons whole milk (cream, half and half, whatever)

Spiced Glaze Ingredients:

1 cup powdered sugar 3 Tablespoons powdered sugar

2 Tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

(I could drink this it's SO yummy)

Scone Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor (SO easy this way), cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

Tuesday Tastes at Crazy Daisy

Hearth and Soul at Frugality and Crunchiness with Christy

What's on The Menu Wednesday at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Enter my Grands! giveaway HERE. (includes $15 gift card!)
Enter my Betty Crocker Instant Potato giveaway HERE (includes beautiful bamboo bowl)
Enter my Fiber One Original giveaway HERE (includes food scale and on-the-go container)

Tempt my Tummy - Pumpkin Whoopie Pie

If I started today and made one pumpkin recipe from now until Thanksgiving, I still wouldn't have enough days to try every one that I would like. No other season brings such a craving for particular foods. Fall brings pumpkin and apple and all sorts of recipes.

My first pumpkin recipe this year was a HUGE success. I've already bought the ingredients to make them again. This recipe comes from the Betty Crocker mini cookbooks you see in line at the grocery store. I never buy them but this one was sent to me from Betty Crocker (I can't remember why) and I marked 16 recipes to try right away! What a great little magazine. It's the one with Bakerella's Cake Pops on the cover. I made those last year and they were a big hit!

My first time using a scoop for cookies.....why, oh why, did it take me so long? See how pretty and uniform they are (and appropriately sized, I make some huge cookies).

So on to the recipe - PUMPKIN WHOOPIE PIES.

SO very wonderful. Easy to make. Taste terrific.

Gave them all away because I would have eaten every last one of them!

Pumpkin Whoopie Pies

cookies:

1 pouch Betty Crocker sugar cookie mix

1 T all-purpose flour

1/2 cup canned pumpkin

1/3 cup softened butter

2 t cinnamon

1 egg

Filling:

2/3 cup marshmallow creme

1/3 cup softened butter

2/3 cup powdered sugar

1. Heat oven to 375. In a large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until a stiff dough forms.

2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoons 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.

3. Bake 8 to 0 minutes or until set. Cool 2 minutes, remove to cooling racks. Cool completely, about 15 minutes

4. In medium bowl, beat filling ingredients with electric mixer until light and fluffy(I don't own one so used my stand mixer, same with the dough). For each whoopie pie, spread 2 teaspoons of filling on the bottom side of one cookie. Top with second cookie and gently press together. Store tightly covered in refrigerator. Sprinkle with powdered sugar just before serving.

This didn't make quite enough filling for mine. Also, they are best when eaten at room temperature (not that I would turn away a cold one). If you store them in the refrigerator give them plenty of time to come to room temp before serving.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

Tuesday Tastes at Crazy Daisy

Hearth and Soul at Frugality and Crunchiness with Christy

Hon, What's for Dinner Wednesday

What's on The Menu Wednesday at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

Tempt My Tummy - Easy Shrimp Scampi

I'm linking this to 12 Days of Bloggie-mas at A Moderate Life!

This is a very simple meal that even my kids enjoy. It takes about 15 minutes to throw together and I bet you have almost all of the ingredients on hand already.


Easy Shrimp Scampi
I've adapted this recipe from one at Penzey's.
If you want to make it more special, add the bacon :)



1 lb. uncooked shrimp, peeled and deveined (or the frozen cooked kind, run under water until thawed, tails removed)
3 TB. olive oil (can sub a little bacon grease if you are using bacon)
3 TB. butter
1/4 Cup chicken stock
1 1/2 tsp. BASIL
1 tsp. salt
1 tsp. freshly ground BLACK PEPPER
1 shallot, diced or 1 tsp. onion powder
3 garlic cloves, diced or 3 tsp. minced garlic
12-16 oz. cooked spaghetti (use whole grain!)
1/4 Cup chopped fresh parsley (I always forget this even though I have a TON of fresh parsley, maybe that's why I have a ton)
1/2 cup cooked, crumbled bacon (optional but oh, so good)
Parmesan cheese
red pepper flakes

In a large pan, heat the oil over medium heat. Add the butter (the oil will keep the butter from burning). Once the butter has melted, add the stock. Allow the sauce to come to a slight boil. Then, sprinkle in the BASIL, salt, PEPPER, SHALLOTS and GARLIC (add some red pepper flakes at this point if everyone will eat them). Toss the ingredients to mix well.


Add the shrimp and bacon. They will cook quickly, about 2-3 minutes on each side (if your shrimp are already cooked, just warm them). Once the shrimp have cooked, turn off the heat and place your cooked pasta into the pan with the shrimp. Sprinkle in the parsley. Toss everything together, divide between 4 plates, top with Parmesan cheese (and red pepper flakes if you are the only one wanting a little spice) and serve.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Delicious Dish at It's a Blog Party
Tasty Tuesday at Beauty and Bedlam
Tuesday at the Table at All the Small Stuff
Dish It at Frugal Femina
Tuesday Tastes at Crazy Daisy
Hon, What's for Dinner Wednesday
What's on The Menu Wednesday at Dining With Debbie
Recipe Swap at Prairie Story (Thursdays)

Italian Sausage Pitas

I'm linking this to 12 Days of Bloggie-mas at A Moderate Life!


I found this recipe on a Johnsonville advertisement and it's been in my "to-make" folder for a long time. It's a very simple meal that could be adjusted to your family's taste. I would love to have added sauteed onions and peppers but that wouldn't have gone over well with the rest of the family. The leftovers reheated well (the baby wanted hers cold so I guess they are good that way too). They would be easy to stick into a sack lunch. They looks messy but they aren't. All that cheesy goodness holds everything in the pita :)

They freeze well too! I just pulled one out of the freezer and pushed my microwaves automatic reheat button. The pita was crispy on the top soft on the bottom, just like they were right out of the oven (I only brushed EVOO on the tops - I like the softer bottom so they are easier to bite into)!

Italian Sausage Pita

16 ounce package of sausage (I used a roll of Jimmy Deen) - use Italian spices, or just add Italian spices like I did
8 ounces shredded mozzarella cheese
1 cup ricotta cheese
4 full pita pockets, cut in half (makes 8 sandwiches)
olive oil
pizza sauce for dipping
any other ingredients you would like on a pizza (I think green peppers and onions would be GOOD!)

Brown sausage and crumble. Combine sausage and cheeses in a bowl (along with any other toppings you might like). Portion the stuffing and stuff into the pita pockets.

Brush the outsides of the pitas with olive oil and bake at 350 until the pita is toasty and filling is melty (about 10 minutes). You could grill them as the original recipe says but I think it would be a bit messier.

Serve with pizza sauce for dipping.

To freeze: Cool completely. Wrap in plastic wrap and then tin foil. Reheat in oven or microwave.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

This post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Delicious Dish at It's a Blog Party
Tasty Tuesday at Beauty and Bedlam
Tuesday at the Table at All the Small Stuff
Grocery Cart Challenge Recipe Swap
Tackle it Tuesday at 5 Minutes for Mom
Dish It at Frugal Femina
Tuesday Tastes at Crazy Daisy
Hon, What's for Dinner Wednesday
Recipe Swap at Prairie Story (Thursdays)

No Cook Peach Ice Cream

On our way back from our summer vacation we, of course, had to purchase a bunch of beautiful Georgia peaches. We bought a ton, most of which I froze for peach crisp. I had a few that needed to be used and chose to do peach ice cream. I made another no cook peach recipe last summer than contained sweetened condensed milk. This recipe was much more creamy and less sweet. I prefer this one. The recipe made enough for two batches in my small ice cream maker (although I didn't know it when I prepared it) so I put half of the unfrozen mix in a mason jar and kept it for about a week in the refrigerator. It didn't discolor or anything and was just as perfect after being frozen a week later.

Amazing No Cook Peach Ice Cream

3 eggs
1 3/4 cup sugar
2 or 3 peaches, peeled, pitted, and chopped (need about 2 1/2 cups )
1 cup heavy cream
2 cups half and half
1 teaspoon vanilla
1/4 teaspoon salt

In a blender, blend eggs, sugar, and 2 cups of chopped peaches (save the other 1/2 cup) until smooth. Add cream, half and half, vanilla and salt and blend well. Add the reserved chopped peaches but do not blend (unless you don't like fruit chunks in your ice cream, then, puree them all).

Pour into your ice cream maker and freeze according to the manufacturer's instructions.

ENJOY! I LOVE THIS STUFF - don't tell my family that there is a little bit left over in the back of the freezer :)

Go check out other Tempt My Tummy recipes at Blessed With Grace!

Enter to win a $25 Walmart Gift Card in my General Mills promotion HERE!

Frozen Fruit Roll Ups

What works for me is an easy nutritious breakfast. If you haven't checked out Once a Month Mom, you really need to. While I am not yet on board to cook a entire months worth of meals at a time, she has great freezer recipes. We tried two breakfasts and they are both a hit! I felt the need to turn you on to this site :)

These are the Fruity Breakfast Burritos that are easy enough for your kids to make and are a big hit in my house. Author/Source:
Tricia @ Onceamonthmom.com

Ingredients:
10 flour tortillas, small
1.25 cups vanilla (or fruit flavored) yogurt
8 oz DOLE frozen blueberries (or sub .5 pints fresh)
8 oz DOLE frozen raspberries (or sub .5 pints fresh)
.5 cups sugar
1 Tablespoon cinnamon
Spray butter (I used real butter spread on very thin)


Directions:
In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.


Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center (see pictures below). Place fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze. When completely frozen through, place in a zippered freezer bag for storage. I cut mine in half at this point.


To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.

I also made the french toast. I have two huge freezer bags full and they are going fast :)

Head over to Confessions of a non-domestic Housewife for some more great Kid Friendly Friday ideas.
Go check out other Tempt My Tummy recipes at Blessed With Grace!Check out We Are THAT Family for more Works For Me Wednesday ideas!

Tempt My Tummy Coconut Curry Chicken Stew

This curry stew was so quick, easy (one pot!), and tasty that I had to share. I have never used skinless, boneless chicken thighs and have never cooked curry so it was a first for a few things. I cut lots of fat off the thighs. Not sure if that's normal. I cannot believe how tender the meat was! The girls even ate it (no broth from the soup as they thought it was too spicy, just chicken pieces and rice). The sweet potato mellowed the flavor a lot and just fit so nicely. I tried it before adding the coconut milk and I would have enjoyed it without, although the coconut milk gave it another layer of flavor. My husband commented how he thought curry was always spicy and this one was just fine. I got this from cookingclub.com magazine. Did I mention it only uses one pot? That is big for me :)

Coconut Curry Chicken Stew

2 T evoo

1 1/2 cups sliced halved onions

1 1/2 pounds skinless boneless chicken thighs cut into 1 inch pieces

1/4 t salt

1/4 cup carry powder (Madras is GREAT)

2 large garlic cloves, minced

3 cups cubed sweet potatoes, skinned and 1 inch cubes

14 oz chicken broth

14.5 oz coconut milk

Heat oil in large pot over medium high heat until hot. Cook onions 2 minutes or until beginning to soften, stirring occasionally. Add chicken, sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken starts to brown

Add curry powder and garlic and cook and stir 1 minute. Add sweet potatoes and broth and bring to a boil. Reduce heat to low and simmer 10 to 12 minutes until potatoes are tender. Stir in coconut milk and simmer another 3 minutes.

Enjoy over rice, veggies, or just how it is. I think it's even better the next day :)

Go check out other Tempt My Tummy recipes at Blessed With Grace!

TMTT and WFMW - Brownie Sundae Bar - Party Idea

Tempt My Tummy Tuesday and Works for Me Wednesday Brownie Sundae Bar
I love to decorate cakes (I post them HERE) but am not a big cake eater. So, when my daughter suggested we do something different for her birthday I was excited to plan it. We decided on a brownie sundae bar; and boy, am I glad we did!

Not only was it really easy, everyone REALLY enjoyed it. I was expecting around 60 people so I did have to make a ton of brownies (just time consuming). I used a cookie cutter to cut the brownies into circles that would neatly fit into the bottom of the bowls. We topped them with vanilla ice cream, chocolate syrup, marshmallows, m & m's, sprinkles, whipped cream and cherries. Everyone was pleased. If you are tired of the same old cake and ice cream, give it a try!

I couldn't resist and made a big slice of faux cake (made of brownies, of course) covered in fondant (picture above). She had to have something to stick the candles in!

The goodies bags consisted of brownie leftovers (corners and outsides from cutting the circles), marshmallows and m&m's. Again, easy but yummy!

Go check out other Tempt My Tummy recipes at Blessed With Grace! Check out We Are THAT Family for more Works For Me Wednesday ideas!

Tempt My Tummy Peanut Butter Crumb Cake

My new favorite dessert cookbook is Fearless Baking by Elinor Klivans. I will be baking my way through it in the coming months (years, yes, there are that many good recipes). I discovered it at the library but found it on half.com for 0.19 cents! Bonus :)

The Peanut Butter Crumb Cake is just the right amount of peanut butter (not overly so) and just the right amount of sweet. The crumb topping is perfect! The cake freezes nicely and is very moist when thawed (to freeze: when completely cooled, wrap tightly in plastic wrap, then in foil). The picture I have here is a square that had been frozen. The crumb topping is a little smooshed, but no less delicious. You probably have everything on hand, so go make your peanut butter lovers happy today!

Peanut Butter Crumb Cake

by Elinor Klivans

2 large eggs

2 1/2 cups unbleached all-purpose flour

2 cups packed light brown sugar

1/2 t salt

5 tablespoons soft, unsalted butter cut into pieces (for some reason I only put in 4 and it turned out just fine)

1/2 cup chunky peanut butter (I used creamy)

1 cup buttermilk (or 1 cup milk with 1 teaspoon lemon juice, left alone for 5 minutes)

1 t vanilla extract

1 t baking soda

1 t water

Position the oven rack in the middle of the over and preheat to 350 degrees. Butter or spray a 13x9x2 baking pan.

Beat the eggs in a small bowl and set aside.

Put the flour, brown sugar, and salt in a large bowl and beat with an electric mixer on low (of course you can do it by hand or use a stand mixer like I did). Add the butter and peanut butter and continue beating until a mealy mixture with some large crumbs forms, about 1 minute. Remove 2/3 cup of the mixture and set aside for crumb topping. Add the buttermilk, eggs, and vanilla and beat until blended and a thick batter forms. The batter will have a few lumps. Stir the baking soda and water together in a small bowl until dissolved and add to the batter, mixing just until it is blended. Transfer the batter to the prepared pan. Sprinkle the reserved crumb mixture evenly over top.

Bake for about 30 minutes, just until a toothpick inserted into the center comes out clean.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Crusting Buttercream

I haven't been decorating cakes long but learned quickly that regular buttercream does not hold up well in Florida's heat and humidity (it's December and it's in the 80's). The crusting buttercream is important if you are decorating the cake and want it to look smooth, something you can really do with ooey-gooey frosting. I have tried numerous recipes but this one holds up well but more importantly, tastes good. I can't stand the frosting that leaves a greasy film on the roof of your mouth. This doesn't. And yes, I know, it's anything but healthy but it's CAKE. It's a treat. Everything in moderation and you'll be fine :)

Best Crusting Buttercream

1 1/3 cups Cricso

1/3 to 1/2 cup milk, depending on consistency needed

3 Tbsp powdered Dream Whip (one package)

3 Tbsp clear vanilla (if you need WHITE frosting) or other flavors

2 lbs powdered sugar

Directions
Mix all but the powdered sugar for a minute or two, then gradually add the sugar. The longer the mixer runs, the smoother it gets. Mine usually goes for about 8 minutes. A stand mixer with the paddle attachment is your best bet for this.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Pretzel Covered Fish

I have a hard time getting my kids to eat fish. A friend of mine suggested breading it with pretzels and panko. I didn't have panko crumbs so went with only crushed pretzels and we LOVED it. Even my oldest daughter asked for seconds. I had left over compound butter from a blackened catfish recipe I did the previous week, which put it over the top (I used plain butter on the kid's fillets). The fish was moist and flavorful.

Pretzel Covered Fish

4 fillets of whatever fish you like (We used Talapia)

1 cup pretzels

1 egg

butter or compound butter (below)

Crush pretzels inside an empty cereal bag/liner, because they are thicker than plastic bags, to avoid messy crumbs. My daughter had a rough day so she used a rubber mallet to crush them. There were some pretty large crumbs as you can see by the picture.

Butter the bottom of a baking dish (or use half of the compound butter). Coat the fish with an egg wash (I used only whites) then dip in pretzel crumbs. Drizzle with butter. Bake at 350 for about 10 minutes (or until fish is flaky - will really depend on the thickness of the fish).

Blackened Compound Butter

1/4 cup unsalted butter, room temperature

1/2 tablespoon Creole seasoning

1/2 lemon, juiced (1 TBS or so)

1/8 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

Mix all.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Do you have any other ways you can get kids to eat fish?

Tempt My Tummy - Crock Pot Refried Beans

I have been crazy for homemade for quite some time. This past week, while buying the hundredth can of refried beans this year, it dawned on me that I could be making these myself. Which turned out to be a great idea because they are easy, incredibly tasty AND a fraction of the cost of canned. I bought the 4 pound bag of dried beans and made a bunch - they freeze well.

Crock Pot Refried Beans

1 pound dried pinto beans, soaked overnight in cold water, rinsed, and drained.

1 medium onion (minced, if you want to keep them in there, or cut into big enough chunks to take them out after cooking. I left them in and you couldn't tell they were there)

3 cloves garlic, minced

2 tsp cumin

1 tsp coriander

1 TBS kosher salt (I would use a little less regular grain salt)

Combine all in the crock pot, add enough water to cover the beans and cook on low for 8 to 10 hours or until the beans are tender. Strain (reserve liquid in case you need to thin the beans a little). Mash beans with a potato masher using reserved liquid to get them to the desired consistency. Enjoy!

While checking out recipes for this (the above is a combination of many) I made a list of things that could be added as well. If you are daring, try a variation!

Salsa

chili powder

bay leaves

cilantro

paprika

ham hocks

jalapenos

diced tomatoes

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Grilled Eggplant

A few months back I was turned on to grilled asparagus and have not wanted it any other way. Last night we grilled asparagus, corn on the cob, and eggplant. The eggplant was an experiment but it was fantastic!! The best part is, it couldn't be more simple (unless you just ate it raw).

Recipe:

Slice eggplant in 1/4 inch slices (the thinner slices were better tasting)

olive oil

salt (I LOVE kosher salt for grilled veggies)

pepper

Drizzle oil over slices and top with salt and pepper. Grill until brown. Don't be scared to keep them on the grill until they are nice and dark brown. They look a little soggy at that point but they are delicious! Beware, you may never go back to cooking veggies any other way!

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Baked Eggplant Parmesan

This is one of my favorite recipes....and nobody in the family likes it but me. I'm OK with that because that means I get to eat leftovers all week long :) I like that it is baked and not fried. And I make everyone try a bite or two then serve with a side of spaghetti noodles.

Baked Eggplant Parmesan

1 1/2 cups bread crumbs (make your own from all of the heals that your kids refuse to eat :)

1 cup wheat flour (or get rid of this step all together)

2 tsp. Italian seasoning

2 cups Parmesan cheese

3 eggs, beaten with 1 Tbs water

2 medium eggplants cut into 1/4 to 1/2 inch slices (you can peel it but I like the extra fiber, I like thick slices because it seems more "meaty" but thin slices are more the norm)

spaghetti sauce (I don't have an exact measurement because I use a bag of my own from the freezer but you could use about 2 jars of store bought....depending how saucy you like it)

2 cups shredded mozzarella cheese

1. Preheat oven to 350. In medium bowl combine bread crumbs, spice, and 1 cup Parmesan cheese. Put flour in another bowl and egg mixture in another. Dredge in flour, then egg, them bread crumbs. You can skip the flour I just have always done it (anyone know why??). Arrange slices on a sprayed cookie sheet. Bake 20 minutes or until golden.

2. In 13x9 baking dish, spread about 2 cups of spaghetti sauce. Layer half of the baked eggplant, then 1 cup sauce, and 1/2 cup Parmesan cheese. Repeat.

3. Bake covered for 45 minutes. Remove cover, sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Tempt My Tummy - Chicken and Dumplings

I made chicken and dumplings for the first time last week and LOVED it! It's the northern way (like stew with fluffy dumplings).....not southern (with only chicken and the little slippery dumplings that are more like thick noodles). I made extra broth out of the carcass as well (in the crock pot) - bonus! The recipe (and picture) I used comes from Penzey's Spices. If you have never heard of them, go visit. They have excellent recipes and spices! If you are lucky enough to have a store near by you should definitely consider going.

Chicken and Dumplings
1 fryer chicken, cut up

2 tsp. your favorite SEASONING (we used NORTHWOODS)
2 TB. canola (vegetable) oil (I didn't use oil)
3 Cups water or chicken broth
1 WHOLE BAY LEAF
1 Cup celery, cut into 1/4-inch slices
1 small onion, chopped (1/2 Cup) (I used more)
1 Cup carrots, cut into small pieces
1-11/2 tsp. salt (too much for us)
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
1/3 Cup flour or chicken gravy mix
1/2 Cup water

Dumplings:
2 Cups flour (I used 1 cup wheat and 1 cup white)
4 tsp. baking powder
1/2 tsp. salt
1 tsp. PENZEYS FRESHLY GROUND PEPPER (I didn't use because of the kids)
2 TB. butter
1 Cup milk

Preheat oven to 375°. Place the chicken in a pan and SEASON. Bake the chicken until browned, about 30 minutes. It doesn’t need to be fully done. Remove the chicken from the bones and skin and set aside.

Place the bones and skin in a soup pot and cover with the water. Bring to a boil and then reduce to a simmer. Add the BAY LEAF. Cook for 45 minutes.

While the stock is cooking, cut the chicken into bite-sized pieces.

Strain the stock and return to the pot.

Add the chicken, celery, onion and carrot to the pot. Add the salt and PEPPER. Simmer for 30 minutes, using a large spoon to skim off any fat that rises to the top.

Combine the flour and water and whisk to a smooth paste. Slowly drizzle into the broth, stirring continuously, until the desired consistency.

Dumplings

Sift together the flour, baking powder, salt and PEPPER.

Cut in the butter and blend until you have pea-sized bits of dough. Add the milk and stir until mixed.

Drop by the teaspoon into the broth and chicken mixture. Cover and simmer until the dumplings become light and fluffy (about 10 minutes).

Check out Blessed With Grace for some more Tempt My Tummy recipes!