Omg! These look awesome!! I have to try them!
I try really hard to bring great giveaways, recipes, etc to everyone 😀 But this time I am in need of some help! I would love to have the WP Pinner Plugin beta for my blog. I love pinterest and it would really help me stream line it. I need you to click on the link below and just enter your e-mail address and then confirm it. They do not spam you or anything, they are trying to gain interest in the plug in. If you love pinterest as much as I do you will also get a unique code that will help you get the plug in too. I have 275 followers and over 3,000 fans, please can you guys help me? Thanks!
[break] You need to scroll down and sign up here or it wont count. Just clicking the link doesn’t count:[break] [break]
Here’s the moment we’ve all been waiting for! Acadiana’s Thrifty Mom has teamed up with American Family and an awesome group of bloggers to bring you our BIGGEST giveaway yet! One lucky fan will win a Disney Cruise for a family of 4 valued at $3000! That’s right, a Disney Cruise This awesome giveaway is brought to you by American Family and Acadiana’s Thrifty Mom, and hosted by Frugality For Less, and Debbie Does Coupons. GOOD LUCK!
*This giveaway is opened to U.S. residents only. You must be 18 years of age to enter to win. The winner will be responsible for transportation to and from the port of departure. This giveaway is not affiliated with Facebook, Google, Pinterest, or Twitter in any way. Please read HERE for complete rules.
Continue reading “Win A Disney Cruise!”
Best BBQ Sauces
Here are some recipes my Mom and Dad use when they are grilling out.
American BBQ Sauce:
1 med. onion, finely chopped
1 tbsp. butter
3/4 c. catsup
3 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared steak sauce
1 tbsp. cider vinegar
Dash of hot pepper sauce
Saute onion in butter over medium heat for 5 minutes. Stir in remaining ingredients. Bring to a boil. Lower heat, simmer 20 minutes. Refrigerate cooled barbecue sauce in tightly covered container for up to 2 weeks.
This one takes a bit to make but OMG! It is so good. It is also good with grilled veggies believe it or not!
Sweet Hot BBQ Sauce:
2 tablespoons olive oil
1 cup chopped onion
1/4 cup thinly sliced peeled fresh ginger
2 garlic cloves, chopped
1 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1 jalapeño chile, seeded, chopped
2 large plum tomatoes, chopped
1/4 cup smoked sun-dried tomatoes or regular sun-dried tomatoes (not packed in oil), thinly sliced
1/2 cup dry red wine
1/2 cup ketchup
1/2 cup distilled white vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons mild-flavored (light) molasses
Heat oil in large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is tender, about 7 minutes. Add both bell peppers and jalapeño; sauté until beginning to soften, about 5 minutes. Add plum tomatoes and sun-dried tomatoes; sauté until tomatoes soften slightly, about 5 minutes. Add wine and all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer until all vegetables are soft and mixture thickens slightly, stirring occasionally, about 25 minutes. Cool slightly.
Puree barbecue sauce in processor or blender until almost smooth, adding water by tablespoonfuls for desired sauce consistency. Season with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cool slightly, then cover and refrigerate.
Hearty BBQ Sauce
3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1/4 cup finely chopped onions
2 large garlic cloves, finely minced
1 Tbsp dark brown sugar
1 Tbsp fresh lemon juice
1/2 tsp. dry mustard
1/4 tsp red pepper flakes (optional)
Combine all in a saucepan, bring to a boil over medium heat stirring occasionally. Reduce heat and simmer uncovered 40 minutes. Stir occasionally.
National Chocolate Chip Day
I thought we would celebrate National Chocolate Chip day with some of my favorite chocolate chip cookie recipes!! These are not your average recipes though. My mom loves to bake and she is always trying to find something new to try!
Brown Butter Chocolate Chip Cookies: The brown butter gives chocolate chip cookies an amazing flavor!
1 cup unsalted butter, browned and slightly cooled*
1 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 large egg yolk
2 tablespoons light cream, evaporated milk, or milk
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
*To brown butter, , heat in a saucepan over medium heat until the butter begins to simmer. Continue cooking, stirring, just until butter begins to turn golden brown, about 4 to 5 minutes. Pour off into a measuring cup or bowl, leaving darkest sediment behind. Let the butter cool to room temperature.
In a large mixing bowl with electric mixer, beat the browned butter and sugars until light and fluffy. Add egg and egg yolk, milk, and vanilla. Beat on low speed until well blended.
In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the egg and butter mixture, mixing on low speed, until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for about an hour.
Heat the oven to 375°. Line a cookie sheet with parchment paper or a silicone mat; spray paper with cooking spray. Using a cookie scoop, drop balls of dough onto the silicone mat or greased parchment, allowing about 2 to 3 inches in between the cookies.
Bake for 6 to 10 minutes, until browned around the edges. Cool completely and transfer to an airtight container for storage.
Makes about 4 dozen cookies, depending on size.
Maple and Bacon Chocolate Chip Cookies: Breakfast in a cookie, enough said![break][break] Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon maple extract
1/3 cup chopped cooked bacon
1 cup bittersweet chocolate chips
Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.
Beat together the butter, brown sugar, and white sugar with an electric mixer until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon and chocolate chips. Scoop by rounded tablespoonfuls onto prepared cookie sheets.
Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes. Remove from the oven, and cool on a wire rack.[break]
Chocolate Chip Cookie Dough Cheesecake: Okay so not an actual cookie but delicious!
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
3 eggs, lightly beaten
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers. Yield: 12-14 servings.
Till We Dish Again!