Cream Cheese Stuffed Celery

Cream Cheese + Green Olives + Celery = ?!?!?!?!

A couple months ago, I read a Facebook post from my friend, Rachel. She was eating this weird concoction for a snack and I along with many others thought it sounded disgusting! But I will try anything once! In fact, that is one of the (many) things my husband likes about me!

The outcome? Who would have guessed...three very different ingredients DO taste good together! It makes a very tasty snack. One that you must try for yourself in order to believe.



Cream Cheese Stuffed Celery

Celery
8 oz. Cream Cheese, softened
green olives, chopped

Wash celery. Cut into 3 inch pieces. Stir olives and cream cheese together and add a couple tablespoons of olive juice for extra flavor. Fill the celery.

Store leftover cream cheese mixture in the refrigerator.

Chocolate Butterscotch-Chip Cookies

I needed a quick dessert to take to our friends' house today. Found this super easy recipe in one of my favorite cookbooks called "101 Things To Do With A Cake Mix". They were a big hit. If only they knew how easy they were to make! :)



Chocolate Butterscotch-Chip Cookies
Source: 101 Things To Do With A Cake Mix

1 chocolate cake mix
2 eggs
1/3 c. vegetable oil
1 c. butterscotch chips

Preheat oven to 350 degrees.

Mix together cake mix, eggs, and oil in a large bowl until mix is dissolved. Mix butterscotch chips into dough. Drop balls of dough onto a greased baking sheet.

Bake 9-12 minutes, until golden brown. Remove from pan and cool.

Almond Chip Scones

Scones are always such a fun addition to any breakfast. My all-time favorite scone is the Cinnamon Chip Scone from Starbucks. Today was my first attempt at making my own scones. I was surprised at how quick and easy they were to make. And they did not disappoint - they were delicious! I would have to say they are Starbuck quality and I will for sure make them again!

Thanks AGAIN Barbie, for sharing such a great recipe with me!!! :)



Almond Chip Scones

3 1/2 c. flour
2 T. sugar
5 t. baking powder
1 t. salt
1/2 c. cold butter
4 eggs (divided)
1 c. heavy whipping cream
1 1/2 to 2 t. almond extract
1 c. chocolate chips
1/2 c. toasted almonds (optional)

Combine flour, sugar, baking powder and salt.
Cut in butter until it resembles coarse crumbs.
In a bowl, whisk 3 eggs, cream, and extract; add to crumb mixture just until moistened.
Gently stir in choc chips and almonds.
Turn onto a floured surface and knead 6-8 times.

Pat dough onto greased baking sheet into a 10 inch circle about 3/4 inch thick.
Cut into 8 wedges.
Beat remaining egg and brush over dough.
Slightly separate wedges.

Bake at 425 for 10-15 min or until golden brown.

Serve warm!

Frozen Peanut Butter Puffs

Talk about a super easy, super yummy summer dessert! This recipe only calls for 3 simple ingredients. You can whip this one up in a matter of minutes! My Uncle Tim suggested I try this recipe. They are very good and great for a hot summer day. They remind me of a peanut butter ice cream pie minus the crust!



Frozen Peanut Butter Puffs
Source: RV.net eMagazine - March 2010

8 oz tub Cool Whip
1/2 c. creamy peanut butter
Hershey's chocolate syrup or chocolate ice cream topping

Put paper liners in a 12 space muffin pan. Mix Cool Whip and peanut butter with a wooden spoon until well combined. Spoon even portions into the muffin liners.

Top each with a dollop of chocolate syrup or ice cream topping. Place in freezer until frozen. Once they are solid, you can remove them and put into tupperware containers or freezer bags. I doubt they make it that far though.

Ultimate Fruity Granola

I have a tasty snack for you today thanks to my beloved friend, Barbie!

I have to be honest with you. I'm not usually one who would sit around and snack on granola. But since I am no longer pregnant (and have some baby weight to lose), I was looking for a semi-healthy snack that Carson and I could try. And I sure am glad I did!!! It is soooo good and it also makes your entire house smell delicious while you are baking it in the oven.

The one lesson I learned from this recipe is that I should not have bought the smallest container of oats at the store. Take it from me, you'll want to buy it in bulk because you are going to want to make this recipe over and over again!

Ultimate Fruity Granola



5 c. old fashioned oats
1 c. sliced almonds (I only had 1/2 cup)
1/2 c. sunflower kernels (optional)
1/2 c. brown sugar
1/4 c. maple syrup
1/4 c. honey
2 T canola oil
1/2 t salt
1/2 t ground cinnamon
1 t vanilla
1 1/2 c. dried fruit (apricots, raisins, cranberries, bananas, apples....etc.)
I used bananas, raisins, and blueberry flavored craisins.

In large bowl, combine oats, almonds, sunflower kernels.

In saucepan, combine brown sugar, maple syrup, honey, oil, salt and cinnamon. Cook and stir over med heat until brown sugar is dissolved, 2-3 min. Remove from heat and stir in vanilla. Pour over oat mixture to coat.

Transfer to 15 x 10 in baking pan coated with cooking spray.
Bake at 350 for 20-25 min stirring every 8 min.
Cool completely. Stir in dried fruit. Store in airtight container.

Slow Berry Cobbler

I made this Paula Deen recipe for my family who was in town visiting this weekend. It was a big hit and goes great with vanilla ice cream! You know that if it's a Paula Deen recipe than it must be good!



Slow Berry Cobbler
Source: Paula Deen

Filling:
1 (10 oz.) bag frozen strawberries
1 (10 oz.) bag frozen blueberries
1 (10 oz.) bag frozen raspberries
1/3 c. sugar
1/2 c. baking mix

Topping:
2 1/4 c. baking mix
1/4 c. sugar, plus 1/4 c.
4 T. butter, melted
1/2 c. milk
2 t. ground cinnamon

Directions
Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

My Favorite Recipe of All

To All My Readers,

I am sorry I haven't been able to post many recipes lately! I've been a little busy with my newest "recipe" and haven't had much time to cook. Things will be back to normal before you know it and I'll be posting more soon.

In the meantime, I'd like to introduce you to the newest member of our family. Baby Kadence was born on April 26th and weighed 7 pounds and 10 ounces. She is such a blessing to us!



My Favorite Recipe of All

Sugar and spice
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Tea parties, laces
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