A few years ago, WalMart carried Frosty Paws and I was guilty of buying them for our dog. So, we love ice cream, and we have to pamper our furry babies. I found this recipe at food.com and it was a hit with Flash.
Homemade Frosty Paws
- 32 fluid ounces Vanilla Yogurt (or plain)
- 1 bananas, ripe, mashed or 1 (5 ounce) jar baby food
- 2 tablespoons peanut butter
- 2 tablespoons honey
- Blend all ingredients together and freeze in 3-ounce paper cups.
- Microwave just a few seconds before serving.
Getting ready for the cool, autumn mornings with Pumpkin Spice Biscuits. These biscuits are de-lic-ious all by themselves or even better slathered with spiced butter.
Pumpkin Spice Biscuits
- 2 1/2 cups self-rising flour
- 1/2 cup sugar
- 1 tablespoon Homemade Pumpkin Spice (Click on Homemade Pumpkin Spice for recipe)
- 3/4 cup cold unsalted butter, cubed
- 3/4 cup whole buttermilk, chilled
- 2 tablespoons unsalted butter, melted
- Pumpkin Spice Butter (Click on Pumpkin Spice Butter for recipe)
- Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, stir together flour, sugar, and Homemade Pumpkin Spice. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.
- Turn dough out onto a well-floured surface. Knead dough several times until it comes together. Pat into a 10×9-inch rectangle. Using a 2 1/2-inch round cutter dipped in flour, cut dough, without twisting cutter. Re-roll scraps as needed. Place rounds on prepared pan, spacing 2 inches apart. Brush tops with melted butter. Freeze until chilled, approximately 10 minutes.
- Bake until golden brown, approximately 12 minutes. Serve with Pumpkin Spice Butter.
This easy stir-together butter also makes a dreamy topping for waffles, muffins, pancakes, and biscuits.
Pumpkin Spice Butter
- 1/2 cup unsalted butter, softened
- 1/3 cup confectioners’ sugar
- 1 teaspoon Homemade Pumpkin Spice (Click on Homemade Pumpkin Spice for recipe)
- 1/4 teaspoon kosher salt
- In a small bowl, stir together all ingredients until smooth. Refrigerate leftovers.
Continue reading “Pumpkin Spice Butter”
Pinto Beans is a food that I grew up eating as a child. I remember having pinto beans at every meal and I remember my Mom pouring a bit of Louisiana Hot Pepper sauce (with the smell of vinegar) over her beans. Those were the good ole days of our childhood and Mom’s country cooking. I’m sure that most everyone knows how to cook pinto beans but just in case, here is how my Mom and me cook our pinto beans.
Slow Cooker Pinto Beans
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 pound ham hocks
- 4 cups water
- 1 onion, chopped
- House Seasoning, to taste
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix together and store in an airtight container for up to 6 months.
- Wash the beans and pick out any small rocks that you find, then soak overnight in cold water. Drain the beans and pour into slow cooker. Stir in chili powder and oregano.
- If using ham hock: Pre-soak ham in a separate pot, for at least 2 hours, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham water that the ham soaked in. Add more water until ham hock is completely covered.
- Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
Note: If you chose not to use ham hocks, you can use sliced salted pork. Anyone who has children knows that we tend to be in a rush at times and I may use sliced salted pork (1 to 2 slices) instead of ham hocks. I don’t soak sliced salted pork, just throw it in the slow cooker and go, it’s that easy.
Everyone needs some Pumpkin Spice in the their life and their pantry since the fall season is almost here.
Homemade Pumpkin Spice
- 3 tablespoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground ginger
- 2 teaspoons ground allspice
- In a small bowl, stir together all ingredients until combined. Store in an airtight container up to 1 year.
I have a waffle maker that I hardly ever use, only because I love homemade pancakes in a skillet. I had a mother at my son’s school telling me about this recipe. What a clever idea to do and there really isn’t a recipe to follow.
I can of refrigerator cinnamon rolls. Oh, don’t forget the waffle maker.
Heat the waffle maker, then place a cinnamon roll in each section. Close the waffle maker and this usually takes 3 to 4 minutes until your pretty waffles are done. Since the icing comes in the package, I will heat our icing in the microwave for 15 to 20 seconds, or until it pours easily. My husband doesn’t always use the prepackaged icing but instead, uses my homemade pancake syrup. Click Simple Maple Syrup to see my recipe.
Family night watching movies and eating popcorn is one of our favorite things to do. The one thing I left off my grocery list was the microwave popcorn. I started prowling in our pantry and found a bag of popcorn kernels so I started searching for a recipe so we could make this into microwave popcorn. And guess what? It was just as good or better than the microwave popcorn that I usually buy at the store.
- 1/2 cup unpopped popcorn
- 1 teaspoon Olive Oil
- 1/2 teaspoon salt, or to taste
- In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. The bag is supposed to be set upright (not on it’s side), as store bought popcorn says to do.
- Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. And if your microwave does not have a turntable, turn your bag every 30 seconds or so. Carefully open the bag to avoid steam, and pour into a serving bowl.
A few kernels will remain unpopped. Longer cooking may pop the rest, but will burn some of the already-popped kernels, so it is not recommended.
I have purchased popcorn salt, it is much finer than table salt and works so much better. You can also add garlic salt.
I have a dear friend that I have known for many years and she has shared this recipe with her friends and I’m lucky enough to call her my friend. Peanut butter is a treat that my family loves and this recipe is already being requested by my husband. Thank you Nancy for the recipe.
Old-Fashioned Peanut Butter Fudge
- 2 cups white sugar
- 1 cup milk
- 1/2 cup peanut butter
- 2 teaspoons pure vanilla extract
- Cook milk and sugar in a 2 quart pan on medium heat for about 20 minutes.
- Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
- Stir peanut butter and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge into a buttered glass dish and spread fudge until it touches the sides of the dish. Let cool and cut into 1-inch pieces.
Note: A couple of hours after posting this recipe, I chatted with my friend Nancy, who was gracious enough to share this recipe with me and others. She informed me that this certain recipe has been in her family for over a hundred years. Such a generous and sweet soul, she is.
This is such a great recipe and it’s very easy to make. My family loves Mexican food and using crescent rolls instead of taco shells was a success. And also, it makes the dish look creative and fun.
- 1 pound ground beef
- 1 package (1.25 ounce) Taco Seasoning Mix
- 1 cup shredded Cheddar cheese
- Water (as called for on seasoning packet)
- 2-8 ounce tubes of refrigerated crescent rolls
- 1 medium green bell pepper
- 1 cup salsa
- 3 cups lettuce, shredded
- 1/4 cup onion, chopped
- 1/2 cup pitted black olives
- Sour Cream
- Preheat oven to 375°. Brown ground beef according to taco seasoning package. Add cheese, onions, peppers, etc…
- Unroll the crescent dough; separate into triangles. Spray pizza pan with cooking spray. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It should look like a sun, with a large opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (There should be gaps where filling is showing). Bake 18-22 minutes or until golden brown.
- Fill center with the optional toppings or, leave empty. A cute idea is to cut off the top of the pepper and hollow it out, then use the pepper as a salsa bowl.
Even though the Summer season is still here, our son started 5th grade yesterday. That means summer break is over and I’m looking forward to the autumn season, the foods I cook with cooler weather pecking on the windows, the hiking trips in cooler weather, alluring colors of the mountains in Tennessee and college football.
When the first crisp morning of autumn finally arrives, I will welcome it gladly with my preheated oven. I’m eager to start baking as anyone will be, but before you butter your pans, heed these hints to guarantee the best results.
Switch Out Spices
Even if you store ground spices (like cinnamon, nutmeg, ginger, allspice, and cloves) in airtight containers in a cool, dark place like you’re supposed to, they can still lose their potency after 2 to 3 years (whole spices last longer, 3 to 4 years). To test for freshness, rub a small amount between your fingers; if the aroma is faint, it’s time to restock.
Respect The Rise
Fresh baking powder, baking soda, and yeast are essential to baking success. Respect the expiration dates on the packages and err on the side of caution.
Pay Attention To Pie Fillings
When it comes to canned pumpkin and sweet potato, be sure to read the labels. Pumpkin and sweet potato pie filling have added sugar and spices, whereas canned pumpkin puree and canned mashed sweet potato usually do not. Pay attention to what the recipe calls for; an unintended substitution can have a big impact on flavor.