I AM STILL HERE!!!!

Just haven't been blogging.  I have a case of the "I don't feel like food blogging."  No reason really, maybe a bit of blogging burn out?  I certainly have not given up on it, by no means. I just want to blog a recipe when I really, really want to share it and not feel like it is a chore.  And that is what it has felt like lately. So...for the time being until I get my "mojo" back, I will be checking out all your blogs and just relaxing and chillin'.  Now don't I sound cool!!!!!!!

Chocolate Chip Toffee Cookies

This post should come with a warning stating "eat at your own risk."  One cookie is too many and 1,000 are not enough.  If that isn't bad enough these are super easy to make. I found these over at My Inner Chick.  Kim is one fantastic writer and her blog has brought me to tears more than once.  I have made these 4 times since she posted the recipe back in March.  I made two batches with the devil's food cake mix, a third using a yellow cake mix and the fourth using a chocolate fudge mix. The devil's food was the best in my opinion but my son loved the batch made with the yellow cake mix.  I used the toffee with the devil's food mix but omitted it when I made the yellow cake mix.  Oh they just don't last!  I'm sure I will be making them again this week......

1 box Devil's Food Cake Mix

2 eggs

1/2 cup oil

1 1/2 cup toffee pieces

1 1/2 cup chocolate chips

Mix together and roll into tablespoon balls.  Place on a greased cookie sheet and bake at 350 degrees F for 12 - 15 minutes.

Banana Cake with Chocolate Frosting

This recipe comes from Taste of Home's latest issue.  To be honest here, I could just eat the frosting by itself. It is very, very good. The cake is good too, especially if you are like me and love all things bananas!  Wish I could say the same thing about Taste of Home. I used to love their magazine years back and have so many of the old issues.  The new look and style I don't care for.  The older issues were just crammed full of recipes which have now been replaced with advertisements and to me, silly articles. I'm not interested in what is in Miranda Lambert's pantry...only interested in what is in my own. Not interested in reading any type of articles either. I want recipes....if I want to read anything else then I will buy that type of magazine and so on. 

We're still on spring break here and the weather has been wonderful.  Looking forward to breaking out all my spring and summer things and packing away all the old winter ones.  Have a great Easter everyone.....and enjoy all the chocolate...I know I will!!!

3/4 cup unsalted butter, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (2 to 3 large)
1 1/2 tsp. vanilla extract
3 cups all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

3/4 cup buttermilk
3/4 cup chopped unsalted pistachios (I omitted these)

Cream Cheese Frosting (this makes quite a bit of frosting)

2 containers (8 oz. each) whipped cream cheese, room temperature
1/2 cup butter, softened
1/2 cup baking cocoa
4 1/2 cups confectioners sugar (I used a little less)
2 tsp. vanilla extract

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and salt;  add to the creamed mixture alternately with the buttermilk, beating well after each addition.  Fold in 3/4 cup pistachios (if using).

Transfer to two greased and floured 8-in. round baking pans. (I used 9-inch).  Bake at 350 degrees F for 45-55 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until smooth.  Add cocoa; mix until blended.  Add confectioners' sugar and vanilla; beat until creamy.

Place one cake layer on a serving plate; spread top with 1 cup frosting.  Top with remaining cake.  Spread top and sides with 2 cups frosting.  Press pistachios into sides of cake if desired.  Refrigerate at least 1 hour or until frosting is set.

Asian Pasta with Shrimp

This recipe comes from Woman's World and is one of their 6 Ingredient Suppers.  It's simple and delicious and is great for a weeknight meal.  I substituted the sugar snap peas for broccoli since that was what I had on hand at the time.  I don't know if any of you have an Aldi's near you but if you do you might want to try their shrimp.  I buy a large bag of frozen uncooked, cleaned shrimp with tail on.  They are always good.  And reasonable.  You can't beat their prices and their products are of high quality. 

Enjoy and hope everyone has a great weekend!

8 oz. linguine pasta

8 oz. sugar snap peas, 2 cups (I used broccoli)

1 1/4 lbs. extra large shrimp, peeled, deveined
1/8 tsp crushed red pepper flakes
3/4 cup light Asian toasted sesame dressing (I used Kraft)
1/4 cup fresh cilantto

Cook pasta according to package directions, adding snap peas during the last 2 minutes of cooking time.  Drain, reserving 1/4 cup cooking water.  In large nonstick skillet, heat 2 Tbs oil (I used olive oil) over medium-high heat.  Add shrimp; cook, stirring, until opaque, 4 minutes.  Reduce heat to low.  Add pepper flakes, dressing, 1/4 tsp. salt and reserved pasta, snap peas and cooking water.  Cook, stirring, until heated through, 1 minute.  Remove from heat.  Stir in cilantro.

Creme de Menthe Grasshopper Pie

This is the dessert that I made for St. Patrick's day.  Since the weather has been so warm here lately I just have summer on my mind and what a great pie for summer this is!  So cold, tasty and delicious! Certainly not a dessert for just St. Patrick's day.  This is one pie that I've always had in the back of my mind to make and finally have gotten around to it.  I have to say that with buying the booze for this it can become costly.  I don't normally have Creme de Menthe and Creme de Cacao around the house and I now have 2 large bottles sitting here.  I am going to have to find ways to incorporate them into other recipes. I don't think that will be a problem though.  My husband picked up a large container of vanilla ice cream earlier in the week and has really enjoyed having it with some creme de menthe over the top.  Me? I don't really drink alcohol much but I have to tell you that this is good and can be addicting.  It doesn't hurt either if you love anything with mint like I do!

This recipes comes Simply Recipes

20 chocolate sandwich cookies

5 tbsp butter, melted

3/4 cup hot milk

24 large marshmallows

3 tablespoons creme de  menthe

2 tablespoons creme de cacao

1 cup whipping creme, whipped

2 drops green food dye (optional)

Preheat oven to 425 degrees F.  In a bowl (I used a food processor) mix crushed chocolate sandwich cookies and butter.  Pat into bottom and sides of 10 inch pie dish. (I used 9 inch pie dish).  Bake in oven for 5 to 10 minutes; remove from oven and cool completely.  Once cooled, place in freezer to chill.

In medium saucepan , melt the marshmallows in milk over medium heat.  Remove from heat and cool.  Add creme de menthe and creme de cacao and mix well.  Add a drop or two of green food dye if desired.  Fold in whipped cream.  Pour into chilled pie shell.  Freeze for 3 to 4 hours.

Serve with a dollop of whipped cream.

Bourbon Chicken

This is one of my son's favorite chicken dishes.  He loves ordering this dish when we go to our local mall shopping and decide to have lunch or dinner there.  There are always Chinese people in the food court asking you to try this dish.  Always offering samples because they know once you try a piece more than likely you will order it.  It's sooo good.  I found this recipe at food.com.  It's not quite as sweet as the dish we have at the mall but still very good.

Is it me or is anyone else out there getting comments left after posts that link to advertisements for products?  I've had quite a few lately that I simply delete after I click to see where they came from.  I have word verification on my comments page so I don't know how this could be spam but I'm curious if others out in the blogger world are experiencing this too.  If so, how can you block them? 

Hope everyone who lives in the Virginia area is enjoying this wonderful weather. All I can say is "Let it Stay!!!"

2 lbs boneless chicken breasts, cut into bite size pieces
1 - 2 tablespoons olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar

2 tbs ketchup

1 tbs cider vinegar

1/2 cup water

1/3 cup low sodium soy sauce

Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned.  Remove chicken.  Add remaining ingredients, heating over medium heat until well mixed and dissolved.  Add chicken and bring to a hard boil.  Reduce heat and simmer for 20 minutes.  Serve over hot rice and enjoy!!!

Butterscotch Pudding Cake

This recipe comes courtesy of Sandra Lee.  I don't care for many of her recipes but this one I do enjoy.  Delicious and easy.  I would imagine you could play around with the pudding mix and chips and substitute different flavors.  Very simple and kid friendly!

We are having great weather here lately. It is going to be 78 today and hitting 80 the next two days.  I think we will all be spoiled by this weather and not want it to cool down at all.  I know that I would love it to stay like this.  The older I get, the warmer I like it!

2 cups milk

1 box (3.4-ounce) instant butterscotch pudding and pie filling mix

1 box (18.25-ounce) German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

1 1/2 cups butterscotch chips

1/4 cup shredded carrot

Vanillla ice cream or whipped cream frosting  (1 cup heavy cream whipped till stiff peaks form)

Preheat oven to 350 degrees F.  Spray a 9x13-inch glass baking dish with cooking spray; set aside.

In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.

In a large bowl, beat cake mix, water, oil and eggs with an electric mixer on low speed for 30 seconds.  Scrape down sides of bowl; beat for 2 minutes on medium speed.  Stir in butterscotch chips and carrot.  Pour batter into prepared dish.  Pour pudding over batter; spread evenly.

Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean.  Serve cake warm with ice cream or cool completely and frost with a whipped cream frosting.