Day 140: Rocky Road Dessert

Day 140.

I love to make this dessert in the summer. It doesn't bake, so that's a plus! It's also simple and has only 4 ingredients.

Here's what you'll need.

2 cups semi-sweet chocolate chips
4 cups mini marshmallows (about 1/2 a bag)
1/2 cup peanut butter
1/4 cup peanuts


Spray a 8x8 pan with non-stick spray.


Combine the peanut butter and chocolate chips in a saucepan on medium heat.


Heat thoroughly.


Stir in the peanuts.


Then the marshmallows.


Keep stirring until everything is coated in chocolate.


Pour into the prepared pan. Let cool.
I refrigerate mine, just to speed up the cooling process.


Once cool, cut into bars and serve.

Day 111: Easy Recipe and a Giveaway!!!

Day 111.

I thought today would be a great day for a giveaway!!!
I knew I wanted to give some stuff away to you guys, my awesome readers, so I contacted the inventor of this product to ask if we could work something out. He graciously sent me two of these! One for me to try and review and one to give away!

Here's what it is.

It's called a Krustbuster. It cuts the crusts off of sandwiches and seals the edges. How cool is that???
It even comes with these cool "stamps" to impress the top of your sandwiches.


I chose the star.

Here's how it works.


Place one slice of bread on the buster.


Gently press to score the bread.


See?
This gives you a guide on where to stop with the fillings so it seals correctly.


Assemble your sandwich. I used peanut butter, strawberry jelly and sliced strawberries. (There's your recipe for the day :) )


Place the bread back on the buster.


Top with the second slice.


And PRESS!


The crust then simply peels away.


Leaving you a pocket sandwich! How cool!


Ta-da!!

So.
Now the review.

I really liked this. The stamps come in their own container, which is nice for storage purposes. Once I made a couple of sandwiches in this, it really got my mind rolling about what all could be made. Stuffed french toast, pizza pockets, even breakfast sandwiches!

So.
Now for the giveaway!!!!

To enter the giveaway, simply comment on this post, telling me about the best sandwich you've ever had. Was it grandma's pb&j, something you ordered on a great vacation or a plain ol' hamburger which was the first thing you could eat after giving birth? Not that the plain ol' hamburger is my favorite. Uhh. Nope. Not at all.

Hey. I was hungry, okay? And, I didn't get breakfast that day. It must have been something special, because I still think it was quite possibly the best sandwich ever.

Anyway. Back on subject.
You can enter this until April 28, at which time a winner will be chosen through random.org, a random number generator.

For those of you that haven't figured out how to comment, at the end of this post, it will list the "tags" and say --comments. Click on that and it should take you to a page where you can comment.

Can't wait to hear what all you guys have to say!!

Day 92: Peanut Butter Eggs

Day 92.

I made these peanut butter eggs for the first time today, and I think they're going to make a nice addition to our Easter table this weekend.

I apologize for the lack of pictures with this one. I had several things going on at once, and didn't realize that I missed a couple of steps! Whoops!

Here's what you'll need.

1 lb. powdered sugar
1 cup peanut butter ( I like crunchy)
1/4 cup butter

Measure out ingredients into mixing bowl. I added a tablespoon of milk too, because the mixture was really crumbly.


Form dough into egg shapes.
Freeze for 1 hour.


Melt 8 oz. of semi-sweet chocolate.


Add in 1 tablespoon of shortening, melt that in as well.


Dip eggs in chocolate and move to a cooling rack to drain. Decorate as desired. Millie did these, and I think she did a pretty good job!!

Day 79: Honey Cheesecake

Day 79.

I made this cheesecake for the art auction at Millie's school. The auction was a huge success, and I think the cheesecake was pretty successful as well.

Here's what you'll need.

**For the filling**
2 (8oz.) packages of cream cheese, softened
1/3 cup honey
2 eggs
2 egg yolks
1 cup sour cream
2 tsp. cornstarch
**For the crust**
1 1/4 cup flour
1/2 cup walnuts
1 tsp. cinnamon
1/3 cup honey
1/3 cup melted butter

Preheat oven to 375*


Combine the flour, cinnamon and walnuts in a bowl.


Spray a measuring cup with nonstick spray to make measuring the honey easier.


Add the honey and melted butter to the bowl.


Mix well.


Add to an 8 inch springform pan.


Press the crust into the bottom of the pan. Bake for 15 minutes.

Now for the filling!!!


Beat the cream cheese and honey until smooth.


Beat in the eggs and egg yolks.


Add remaining ingredients, beat until smooth.


By now, your crust should be done. I pierced mine with a fork some because it was bubbling up.

Lower the oven temperature to 300*



Pour filling into the prepared crust.


Bake at 300* for 50-55 minutes, or until set. Remove from oven to cool, then chill completely in refrigerator before serving.

Drizzle with additional honey at serving.

I didn't get any pictures of the finished product because we weren't at home. And there wasn't any left after the auction. Guess that means it's pretty good!

Day 74: Wild Rice, Orzo and Mushroom Pilaf

Day 74.

I tried this recipe on a whim, and the family really liked it! That is, until I mentioned to Kurt that the dish contained mushrooms. Then he was finished.

This is a great dish for vegetarians. Or if you aren't a veg., throw in some chicken like we did, and make it a full meal.

Here's what you'll need.

1/2 cup wild rice
1/2 lb. orzo
2 Tbsp. butter
1/2 lb. mushrooms
1/2 cup pecans
1 cup frozen peas, thawed
half of a 15.5 oz. can chickpeas, drained
2 cloves garlic
Salt, pepper and basil to taste

Cook wild rice as package directs.


Give the mushrooms a good dicing.


Cook orzo as package directs. Drain.


Combine orzo and rice into a large bowl.


Melt the butter in a large pan.


Add the mushrooms and garlic. Season with salt and pepper.


Cook for a few minutes, then stir in the chickpeas.


If you're putting in chicken, do that now.


Stir in the peas. Season with salt, pepper and basil. Cook until warmed through.


Dump that mixture in with the rice/orzo.


Stir in the pecans, and a bit of parsley if you like.


There it is. Yum.