Thriifty Decor Chick: I am cooking?

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The perfect Christmas cookie

I’m in the kitchen again…I know, don’t pass out. It happens occasionally. ;) I’m hosting a Christmas party for girlfriends tonight (we had to do it on a weeknight because this time of year is so crazy!) and we’re doing a cookie exchange as well. I begged <a href="http://chocolatesandcrockpots.blogspot.com">my sister</a> to come over to help make some with me (she’s the baker). She was too busy but passed on her favorite snickerdoodle recipes she found <a href="http://allrecipes.com/recipe/mrs-siggs-snickerdoodles/">here</a> – it’s a quick and easy one and I had most everything on hand. If you can’t tell by now quick prep and easy ingredients are my staples when it comes to cooking. I don’t share many recipes on the blog but when I do you know it’s good and easy to make! Here’s what you’ll need for these easy snickerdoodle cookies: 1/2 c. butter, softened 1/2 c. shortening 1 1/2 c. white sugar 2 eggs (room temp) 2 teaspoons vanilla extract 2 3/4 c. all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt (which I forgot to add and they are still wonderful) For topping: 2 tablespoons white sugar 2 teaspoons ground cinnamon I used my mixer for this recipe but the comments say you’ll get an even fluffier cookie mixing by hand. I was doing this quick so didn’t want to mess with that – and they still came out plenty fluffy. :) Preheat oven to 400 degrees. Cream together the butter (1/2 c.), shortening (1/2 c.), sugar (1 1/2 c), two eggs and vanilla (2 teaspoons). Then blend in the flour (2 3/4 c.), cream of tartar (2 teaspoons), baking soda (1 teaspoon) and salt (1/4 teaspoon). Again, I forgot the salt so I don’t think it’s necessary. The dough will be thick but easy to work with: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbg5RA-jEAkijGdRM1G5yEMuXwTklL89JYsJ19whQRq4kcW3QvQAMKn9N5_ynbzborBFS2JDhyjNhxs1Nemq0oUy9PTPx_vHUz69lsgS_ovFXM4a4PFVDqRkokrjvdFvSdAJR5CFbvzUk/s1600-h/IMG_0928%25255B2%25255D.jpg"><img alt="snickerdoodle cookies" border="0" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEwyLikPVLxcM1YQoKX3e_14TRKJtqiieT6iVmy98saeYZ1zhjIKeJ6vEcpt7T9fF2lzSBTWWyCzLdiP_30QixRCfyOQDvIQJHLVFmrWzESS_bcLnYsT-rP7X8AF3_u9zi7keqiqyJeg/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="snickerdoodle cookies" width="500" /></a> I read after I was done that if you don’t have cream of tartar (which is one item I had to pick up) that you can substitute two teaspoons of lemon juice or vinegar for one teaspoon of the tartar – good to know! After mixed well, shape them into balls and them roll them in the cinnamon sugar topping: <img alt="snickerdoodle cookies" border="0" height="664" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSMtgx7eVAZWkg8g16SRFO8E116gd57Y4wZbqAnyvuLHuYwEk48WE4VKy2NXUiun6tBlgInPA-5SO0B5L_zFr3Yz4siyjR6OJDB4luIp0O-p6M8FFpppCikbdWD6Q_nhputNGy_Cr7LM/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="snickerdoodle cookies" width="500" /> Pop them in the oven for eight to ten minutes and that’s it! I did eight minutes on the dot for each batch and then immediately put them on another tray to cool. They are PERFECT. The recipe says this makes 48 cookies but I made mine bigger so I ended up with about 30. We now have about 26 left. Oops. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGV_d4NUm-lD-lEXAsR4JyxllhIUkAGqVwqFY_Mh7af6MbI3Yrf5ftNnfBTY8PetASc9fTidBWWolBrbm_-G3AH6u5pA3U04QTjWU6if11MvvVpABTlhQ1biGU_pmwoKVqnLJOaQNtwhs/s1600-h/IMG_0929%25255B3%25255D.jpg"><img alt="easy snickerdoodle cookies" border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoNhb61EcmwgatexOxoUV5Lg4sKcYunw_vaET7pKdNwass49TroE6KwThuN_DY8_gXM64ku8fo5ianqd6JIwgRloSnPu_9x9Q_AdOGvvFNVbyJqN1iN2RLzGCx28-R5BOZ7MagNyubmM/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="easy snickerdoodle cookies" width="550" /></a> I think snickerdoodles are the perfect Christmas cookie! I’ve never made them before now and was surprised with how easy they were to make. Maybe baking isn’t that hard? ;) Can’t wait to see what the girls bring tonight. I’m hoping we have enough of these left by then. I had one for breakfast: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXXfB5ky_TdpWp0SdmaMvhl5Qb3ILI2BbeTFw7hL3tKYrM-TrfNxMvKTmLY4Rr8OM4NimsQN3oivR9H4gF0qVa1qVS7jo_zWgMrYg454oq5_Ukpvydt9x_3eprAAfqaGsWd0W5iPwMsk/s1600-h/IMG_0935%25255B2%25255D.jpg"><img alt="easy snickerdoodle recipe" border="0" height="668" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWDkizC0THjCjY3YvRXPjeHDbrfrGkE_Uqd-GgD5I2ypgSzEwDABmMQbU4Jb7GdHpa31qIHQ-PhG1OGdl6nkSRxAjTBhJWyLrxWUgrzsVsbWigrUsVKDjjmIjOfVcS99An8ijlqLsOf4/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="easy snickerdoodle recipe" width="500" /></a> Do you have an easy Christmas cookie recipe you love? Feel free to share it in the comments! I’m off to clean my entire house, whoot!

The perfect Christmas cookie

I’m in the kitchen again…I know, don’t pass out. It happens occasionally. ;) I’m hosting a Christmas party for girlfriends tonight (we had t...

7:14 AM

As seen on TV

Hello my friends! It’s almost the weekend and I am happy to see it approaching! Anything fun planned? So I always wonder about the “as seen on TV” stuff – you know, the slicers and dicers and curlers and magic doodads that fix everything? Back in the day I wanted to start a blog about just those products, but I figured that would get expensive fast. I don’t even buy many of them, but I love hearing how things work out for people. And then the other day I thought…I have a blog – why not do it? (Occasionally.) So this is my first review, and I threw in a simple recipe to go with it. :) I asked for this one for Christmas and my parents got it (and one for themselves!) cause it seemed like it worked and was easy to use:  <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m77CrDkaVfhCXilcctSQi8JzLIkeyGMVtRPH6ICXDBPdKlt6kLzu4JilQpTV8-VTTeypeIj9V5WmHUlXUGDwICu9f21wFezNE6T5yoq5Ys_LJutWnMms_sDKcEQzmhTWnqOwInDvzZU/s1600-h/slicer%25255B3%25255D.jpg"><img alt="as seen on TV chopper" border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtxcD7_OYis5DPGZ3gRlJOc7_DGmMil9SrQr1C9K4Q_PJeLdpJ7yyJOoQEAlz0i-4DbnQ5yiC1T6tqA5PK3wRvgNRFol0POPs45aoM3przg7QSVnHPUQe82FEjs4xPoZADyJNHqm7U1U/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="as seen on TV chopper" width="290" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl64BRb-obNkGScSMlvKONhZGswLEvWkfCD-FlIgzEUziN_0_8wMIOmhQVc39Op217zi0iidRf5Q1fe3ACnl6ujodvwhAwewCT3byr2dW_k-dKciw5-Yz7c3uUsrc9WDIM5GPH4b6rePA/s1600-h/IMG_8510%25255B3%25255D.jpg"><img alt="chop magic " border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JBNDgAkfGOzIki03K9uasQilj2FcIB8XvoTA9AoVV8hyJngBv8t_dz0DpeaR1pdjalbAEiWxT5uFsX0-G-By2pilu38EfGRfSc1gf-wR53ZrmwAWDNo__aZCC3-cX8bX-Do_q164a5k/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="chop magic " width="290" /></a> They ALL look like they work and are easy to use on the commercials though, that’s how they get ya! It’s real name is Chop Magic and I decided to test it out on one of my favorite recipes – homemade salsa: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeY7Ka-NnQCVqoe7qu6dbiuGjmcpRmKAHfts9m60tDvvwSVNpF2jj7-rMdRUJKRoWiexU7r7anYm0AivH3Nsddp_TlYhECWTdTrhV-u3V1Z5knlyll7_TM3lRIiQK6LbRLFsMQWkrcAV0/s1600-h/salsa1%25255B3%25255D.jpg"><img alt="simple salsa recipe" border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNs68KJG7nu41yJbBk00VJszwixuqQy0cVR6sB8fh3zORzHAloVUJ4EiQhWEs8lIBlkggmVQiA8eTFxekMKq2Nc0gxGVH-rglVl5jJQfKEyDgqdRfeluEdXEn88gc5g4Kb6uoASEcHhI/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="simple salsa recipe" width="550" /></a> My late father-in-law taught me how to make a great salsa and it’s so easy. I add two things that are a must (in my opinion) – cilantro and a bit of garlic. You’ll need: Tomatoes (I like roma) Red onion Garlic Lime Cilantro Serrano pepper Jalapeño pepper Notice I didn’t say amounts – you just kind of add each one till it tastes the way you want it. I like a lot of cilantro and a little bit of pepper, but it will depend on how hot you can take it. I do have to say quickly that my father-in-law (who was from Mexico) would be cursing me right now for using this tool, but I think he secretly would have liked it. ;) So the pictures promise big things, like a whole (photoshopped) onion that appears to be easily chopped: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Y3KbZIctlECkxC7MnYq7-19K5RcJGO7rrqnftJq7zt8-6bTjaBtebNsq6sT2UPAs1xumWvm4RIYiHf-WptqQjk5LUUf_Te20vnzl3bmtbxjKoMvjX7j9WRgGZYkTWTND6x6pNHI12wg/s1600-h/p59694_500%25255B2%25255D.jpg"><img alt="chop magic as seen on TV" border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6USwQFVdxmYHIt_hnb29_jdFrslmXAomzzEbeua2997bbzZ9LH0l-zsQJzwGNjhAMVKuKa95ouq-Zv9snaZk9B7caFBwIyxkGwq3nax1dG2ix_PnkHwjWCfJGOld_2gefWeV6YpS_j1g/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="chop magic as seen on TV" width="500" /></a> I didn’t quite believe it but I decided to use the larger chop grate and tried one of the whole tomatoes, which would surely be easier to chop than a whole onion: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzI2hsg987AZ2hpw_oWOSSnF3nnPvrzcG2-wCTHFdFZJ0-SfmDhjoj_pry8o06BXmeW4TSpJhHuegSGiUhM03FWw_zltUwhg8WBSGjsdMX47mhja-QfxmvtSSFIAn-MzX1zYFgcsI0wFE/s1600-h/IMG_85122%25255B2%25255D.jpg"><img alt="chop magic review " border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjip920jN7MfnP-630P378bsGxcRpGhpDKnDdArjnWmiqP8zQHqtYVpgq8NHl_sW7YhZYsDIzxLJ5mtYzfBfph7pnIIDL6S7JYowVH3iLsBEUbj36a05tLSo-O5t-vKiXNXdrawhkZ9Pi8/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="chop magic review " width="500" /></a> Uhhh, no. Do not try a whole vegetable. :) DO slice it up (I did thick slices because I like mine chunky) and then do it: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLHbYhOIOteKJMH7vHx0sjwyK94obwDTkSAdIoJxGcf6hyphenhyphendrz881Zp5CRN9T9VkKt9eRBldvwrR_ZnJQ13iv_Hh40GL8HSjQRtP76jhjzaroUcoJ8VyN1vRjIviBZ6xPViZ5hFZH5HSY/s1600-h/IMG_8515%25255B3%25255D.jpg"><img alt="chop magic review" border="0" height="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41j-M3MWGSPbYIUhVSuaZF8VcQ_ooWTmpwn4xvPZF6ivY7Yt9u-pd4QYEpqvVyjTW_XnhJA6_mYWFpQDs76av2cFZInvZwj3Osz_kVe1JSlibtDMwwEZVYGrRpInKMD2McS12ERhFFDk/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="chop magic review" width="450" /></a> That worked like a charm and I was on a roll. It really does slice the slices quite easily. Because I like the onion chunks a bit smaller, I sliced those thin and then used the smaller chop grate: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3kkQAS9jaa8FZJCgObrQr1AlOXLzxg_UeFzmQJAm0v7zLwx3tjqnj0cxgMuVTqvUBh0voRgUbSmtemwSDfoVNDr_ozFkY4eGgTJg9vsgxI9YZaKQFp0N7GY2gtUz1Ij8ZrYVqtlWumo/s1600-h/IMG_8516%25255B3%25255D.jpg"><img alt="as seen on TV chopper" border="0" height="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWy-ROu5pt0K23XYw2CqAeYi42JIGD4l8dXfEg5UuR0BQC7EO_ExMOMKxJ46blPcIjvL2ypWrdiRjUbDQZws9LW73guS9zCEJL4F40sfub0XfQEp456D9LQhTh-UN43OM2YOW7cvzIT_w/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="as seen on TV chopper" width="450" /></a> So one small slice of red onion was really hard to get through there and I may or may not have put it on the floor and stepped on it to get it through. :) It’s the only way I could get it to cut. I’m thinking a whole onion is NOT going to go through there, even with the larger grate. Just a guess. But the smaller stuff was great! I sliced the jalapeño and serrano and placed them on there as well to chop them even smaller and it worked great for those too. After all the chopping was done I added a good amount of cilantro (just torn into pieces), juice from a half a lime and then some salt: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQKvgpR7BB7QHN7z4k03ClhXdmt-Y6VRak64Km-jK843FMx_eM4KxCrdpMft3QxtcnWl-mSHog2elyaLC9u33ksWwA9E7xiBW2l9NAJSibsiyKQUpvRN-mi-Xp_qgSAIsJs6euauU894/s1600-h/IMG_8517%25255B3%25255D.jpg"><img alt="simple salsa recipe" border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DDJG9mIeeJQMtkxdiQ6qmcP3anfiP8aBJuDY9NzRJSmbuT72Lp-Y2GlOQ9SIev9t7QMHDDsHpq35JcZsuod1FD6pXFu3S5Kotc6o5JQj1xcx24kdSSyuYtT-an0b5HM6IP0ZLLiON4A/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="simple salsa recipe" width="550" /></a> DELISH. It is so chunky and fresh and so good. I went a little heavier on the peppers this time and wowza, it is hotter than usual. My father-in-law would be VERY proud of me for that one. Here’s what I ended up using: Five roma tomatoes Half of a small red onion One clove garlic Juice from half of a lime Cilantro to taste (I like a lot) Less than half of serrano pepper Less than half of jalapeño pepper (and it was hot!) Salt to taste You could use just a bit of one type of pepper if you don’t like it hot at all. Sometimes I just use some of a serrano and that’s it. Overall I actually quite liked this little chopper – it worked really well for the most part. I made the process go much faster for sure and I liked that I could just mix everything in the container. Do you have one of these choppers? It came with the Perfect Tortilla Bowl so that may have to be the next review. ;)

As seen on TV

Hello my friends! It’s almost the weekend and I am happy to see it approaching! Anything fun planned? So I always wonder about the “as see...

6:19 AM

Easiest, yummiest biscuits…ever

So Thanksgiving is only two weeks away! What in the world? And that means less than six weeks till Christmas. Ahhhhh! Are you freaking out yet? Don’t freak out. Making these will make you feel better, I PROMISE. I blogged about these little puffs of goodness years ago but didn’t really show them to you, so I’m dedicating a whole post to them because they are just. that. good. They would be a perfect addition to your Thanksgiving feast, and are so easy to make. Most of us have a crutch when it comes to certain foods, right? Like sweets or chips or whatever. Mine is bread. Anything bread. Buttered, toasted…any shape, any color, flavor, I’m there. And dear Lord…the rolls at Texas Roadhouse? Forget about it. These little biscuits are SO heavenly. They taste similar to the cheddar biscuits at Red Lobster. Is your mouth watering yet? The best part is they are soooo simple. Three ingredients: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD0fTMWzhGuB4vxu2NpdbUtdzFz6XsFswgkvlDOodWSoN1wJZNF4Y_UXid6tQmCWzDaM8VSzGdmCE3mInrOcHdrFdQeYqcF231V0rToHT9O4BaiVxcLcfJay55lF1Nc2S2BHMmnDJKDI/s1600-h/quick-biscuit-recipe%25255B2%25255D.jpg"><img alt="Easy biscuit recipe" border="0" height="633" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lWAA8-MIemaVh2c0ZfpwjkzfxnZrWdn7XuXpIsYAWCs5AOL9S2qyM0pjnd9EB4_qMIKLyNpCyEcvbXvWnt3Fh9XJRbNQ_W12BBbUvKdaBSAhr0rKDvgB-MPlhnSyI0VBJijfqgfu168/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Easy biscuit recipe" width="500" /></a> One cup self-rising flour 1/2 cup butter (softened) 1 package (8 oz) softened cream cheese That’s it! Now I added a couple extras this time to amp them up even more (they don’t need anything but I like to play around with tried and true recipes). You just mix the three ingredients together. It will be very thick: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Pm37Z_d8Lduf_rzGRIfiHKqtfBtpsmdDp8N6FSGRiYNKQNsE8d7nvY3cozO86q23yqtTI9CUKU5xkS8joVUp_EUZfwbDLIwDk_kqkJTo1WkhZuEwLEb0zDTA_g1ub3PPPK-T0CiH1ig/s1600-h/quick%252520and%252520easy%252520biscuits%25255B3%25255D.jpg"><img alt="Easy biscuit recipe" border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8OxCDI2dsK5bNvjxBUfsEpP4PYw9o3UMIzdfmXmDG-1Lr0sxPv1Y7F-9frYpF5mwdLCrLSqc8elfgZoit-QqMpvjPd6-IPj8VtOqCBPdo7JhkGDWTRKP2UsRJdBM0IrUcV7B5KhoKKo/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Easy biscuit recipe" width="400" /></a> One little addition I made this time was a bit of shredded cheddar cheese. Just a sprinkle, maybe a few tablespoons? I scooped them out on the (greased) pan using my ice cream scoop: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RkFE6mWllTV1eKNmcixFcD-VGwHTCPKAwZTfGQFp_l3Ujx8AXCCuoEEaS-XJEIUvztsQpiy__WC1zHyOKw7ekB_kIpffJQcikvxwRE2O4lssOM_lf2tYaoHmht5Bi3bZ3kCRKlhmTVI/s1600-h/IMG_7272%25255B4%25255D.jpg"><img alt="Ice cream scooper for baking" border="0" height="631" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQLYjwfKKZGj-3gHM3UbLNU2tbpBI4ejueDbFLVLDT0oZIEx4T8PBjsHhujqmT8dAntwkdfeUjgf3icV5B1woS3JDayF75bNNUmWH7k70eA8KFNcg3s9-DyOIGIlXl69gklCqY4ahN4g/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Ice cream scooper for baking" width="380" /></a> I use this more for baking than I do for ice cream. ;) When I had just a bit left to scoop out, I added some dill to the mixture: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_K3H5tTnkvBYdv8gkaekokPquBrEkOkafrBAxd__9deph3EBhlKG2RY4Ob5cjo1TNDdG1v1Befp24y1l9MiNGUKRqJC-VeviNU5AhcF9INTLWwC_uxHWEPTZJOEn8-lW1b8lcWJnqHI/s1600-h/IMG_7265%25255B3%25255D.jpg"><img alt="Dill in biscuits" border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EsQrF2vTZ_DHVeEsxFCoVt4dJqWoingLa56L49ZhD8paSAW0O28o4zTyoc3KmewNyRYCVTztJRfmlpCU7VCvHOlTygEtSNzi_2-Ue1X9zYkUkFyRXgqtzx5IhnALDHL5HsZQ1p9RGdM/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Dill in biscuits" width="400" /></a> I LOVE dill and my sis suggested it – brilliant. I only added it to the last few cause I didn’t think hubby would like them with it. This recipe makes over a dozen biscuits because I make them smaller. When you put them on the baking sheet you can place them pretty close together because they don’t spread much while baking. Bake them in a preheated oven at 400 degrees for 15-17 minutes and then ENJOY their buttery, crumbly goodness: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzEX1NwyIKPbn2bE19cGHS5Uhn2cKwap5Vxv8-nXTZ90Vv3sbUTynmW6EjWHrleUwsIluT9i5IETlLWhk9wUi2cTC4MaJBQPKvcnCljReE6-6r9QRSOL9bsa2GG-I3JTCBXMefI83ESk/s1600-h/easy%252520cheddar%252520biscuits%252520header%25255B2%25255D.jpg"><img alt="Easy biscuit recipe with cheddar" border="0" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiLKk_jAjORqKngzlgdApFACXYyqM3BOKlGymGdiBM4wiEa6x5UWPFxpIWDDB2_EcB_SflJSc9-7WDxPhYbxsaSKxv9CMre_Q2ISl3Jcb_QPWqfMJg1QrcUz8E_mCtVGofZ7yZTxP-F4/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Easy biscuit recipe with cheddar" width="500" /></a> Go ahead and eat one or three right off the baking sheet. I wouldn’t know anything about that. They are seriously amazing. I make them when we entertain and they’re always a hit. LOVE. If you’re planning your Thanksgiving meal they would be a great addition – let me know if you try them out! :) What are you making for your Thanksgiving feast?

Easiest, yummiest biscuits…ever

So Thanksgiving is only two weeks away! What in the world? And that means less than six weeks till Christmas. Ahhhhh! Are you freaking out y...

8:01 AM

EASY crockpot applesauce

What is up? Happy Friday to ya! So fall officially starts Sunday! It’s been “official” for me since the temps hit the 70’s around here, but whatev. Details. Last weekend we went apple picking, it’s a long-standing tradition for us. Most of the apple varieties weren’t ready (I thought it was pretty early to go picking!), but that just means we’ll have to go back. Darn. We just picked mostly Jonathan’s that day and ended up with 15 pounds of apples. I always go a little overboard. :) This year I wanted to try something I’ve always wanted to make. Of course I thought it would be a long laborious process involving smashing 25 apples by hand or something like that, but I was OH so wrong. When I mentioned that I was going to make applesauce earlier this week, my friend <a href="http://www.remodelandolacasa.com">Cristina</a> mentioned she was making some. I asked for her recipe and she was all, oh I just throw the apples in a pot with some cinnamon and it’s totally easy and MIND BLOWN. I had no idea! So I did a little research and found she was totally right. (Not that I didn’t believe her of course.) Here’s the recipe I used and of course I used my crockpot – I threw it all in and came home to applesauce. You can’t beat that. You only need three ingredients – ten to 12 apples (I grabbed 12 because some of mine were small, but ended up using 11), sugar and cinnamon: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95dV7WZbfpW4q25WF_yVoq6ngDqJAo_r-9FhLlRfqz02xW0veFOlGV_9GRQ4PcGY-i67ZAJNxHmzfCO4LoPkaKXT6LyTOBMrRbWIAzHaId70ZJt5J7erwsj9FWJjjoDGIDUn6sD2t_us/s1600-h/crockpot-applesauce%25255B3%25255D.jpg"><img alt="crockpot applesauce" border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZCJpqsQGWSX6v3dPOWWliea_zNQMWrfmCvLFYt-IhAOnzJST9eiq3FBoDXSoFBHVesgokqhXfj3ezxAF2RF5BegQMLfIV7FG-lV7OnXBTX2OtYvZaaFIHoeu2ZUc8muaz9ItT15YSiE/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="crockpot applesauce" width="450" /></a> The first step is the only one that takes time – you need to peel, core and cut up the apples. Thankfully I’ve had an apple peeler/corer/slicer for years: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgly7gfzrB5Kl7vnNUsdA_nvsAl0jp6tDQgIqedVGXqH0r-y_0TYKIYBJoiu2c-6DBbAYtJNyKCG4omsS5zpxwIREFzwUpaNhUnf0WaBZgmGi3PbXjM3QnYt5ho_eC45KsTmGl92bSkIRs/s1600-h/apple-slicer-corer%25255B3%25255D.jpg"><img alt="apple peeler slicer corer" border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-4IpNl_C8-kjE-iHPQaRNjYzcmzYdYIgSvWwb2Bv33IMEaPwsTYTfdmG40IVVBk1_GZN70UoSsbRI2jW3OTbIy_MpGJ1iVIMcCC-T-APxV_oRjx9v18_RIIVFZkPupNRToJzr_WNKfE/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="apple peeler slicer corer" width="550" /></a> I honestly think I’ve had this for about 12 years and I rarely use it. (It’s called Peelota. Har.) But it’s one of those things you don’t get rid of because when you need it, you really need it. This is one of those times. This doodad ROCKS: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVbfHDmBdC7eRpzDtZmQpQd6GfE-zDCcI5ArvmV9R5qZxmcKO_-TJdWCz6tmYIkAMjTq9-Sec9HjbIxuEOCgjicxWyXH5VyQ6gXShXCMfUoELRQM3oqtuxATnDFMMndO455wHhjA2Yss/s1600-h/apple-corer-tool%25255B4%25255D.jpg"><img alt="apple slicer corer" border="0" height="601" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlIygvQzQM01I5nxNQYAOXX1-8GwkwlM79eZQ66rLdDCGpFf9B4luN4hPzgU3uTwgCBYndwd31LIwrTKTdZsrqheIOLuNUliIHS7NtRj9i9sZG7dXlW4gQCmxLvryXEKwCXNDqSOqAm8/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="apple slicer corer" width="400" /></a> It made quick work of getting them all ready to go. They looked like this when I was done: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHXhlzGd68PiIS_Ia4kSCz6P46B05krd2AR-8ryKfRgdUlRQ5guHGd7ZC8thfVi-vw4Edp654pjNCw0vt0rq7rfo6T56uwmvYNGDICPujvdO9Tfxzwr7Cgy3OM3a7s3kwoBuLeSPMlgw/s1600-h/IMG_6612%25255B3%25255D.jpg"><img alt="easy crockpot applesauce" border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqTEM-PLBW_ZjAPJF3KAjQxVB7CY-5dpPYshEXc1IgDkhpLmPIW6FkLSfcjGVz3Kue9Oho_nTrrqgcFXjPy0X8yK3MBwktnpnqnMcvPQk-RXPfUEV7po6H_DeXvFonEl0XbDrio-6Ad3A/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="easy crockpot applesauce" width="550" /></a> I just cut the apples in half from the top. If you don’t have one of these you’ll want to slice them up or just cut them into chunks. I dumped them all in the crockpot and then added 1/2 cup of sugar and didn’t even measure the cinnamon, I just sprinkled (a lot): <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-S5iEnnMH-HBnGfIH_oe4Aa7eGDLxd3FQpThF-ynf6DG8L-z8FORIoG4F5YOjjRH002eoaC4WqcqXvB0-7LtE7SmhduGDpt11FJHZJC1fWngDqp9cckVW3oh4NFnrF4V6W7yvKfI_UHo/s1600-h/simple-applesauce-recipe%25255B3%25255D.jpg"><img alt="simple crockpot applesauce" border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7A6TcIzcOvQy6T6xoycIlSTZmMV_SEEE7VbHkzse8Dt-D_pg6NA2MNhM2d-ThoYJfOEsk0k4A4jb736zGH-b3JUmvmTKFSHRve9tmOM_7WZnOS9HEy9LfQv5A1aYv0XlfC6s42grafg/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="simple crockpot applesauce" width="550" /></a> I added a dash of nutmeg too – because I’m wild and crazy like that. I didn’t even stir – just left it as it was, put the lid on and set it to cook on high for four hours. We left the house for the evening, came home and could smell it…wow! I stirred it up a bit and was freaking (in a good way), because it looked SO GOOD: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimrLRD3P_SQUx00iaZgXh1XVlBSC9wmzBRzcvsCrPeNIWe9dH6BB2v7w6iGj4KVGkUawCS_Rip5hvV4QyYkK73mKCmv2xZ3Sd6g8pn27C8lioGzQhtZiXnl3UpPP2_oZAMUWJpNiK1UIU/s1600-h/easy-crockpot-applesauce%25255B3%25255D.jpg"><img alt="easy applesauce recipe" border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfShkjq4SrOIC4gg2redw1PZVOjF1Axk2BPxmKACZ_rl8cKstnqv9yHib2Vc0A7k-EZH4HimtL1DUMWDdZzOEju46dDBTILU-6-DOAAxgZZlbBwFxpfwFC1jgNaH6p94ZCEzkeFnl7xOk/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="easy applesauce recipe" width="550" /></a> Here’s the thing – I’ve never heated up applesauce at home. Have you? Uhh…it’s amazing! It was incredibly yummy. Like a dessert really – I like it chunky (name that movie) so I left it as is. Hubby and I both stood over our bowls in the kitchen and stuffed our faces with it. And then did it again later, and I’m doing it again right. now. SO GOOD, so stupid easy: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7WZRjYTN-CLHfqTTYHw0gA1M1nyzFO_d4-qIYRUQNEuTyb-BxR3LzHWOQQ-51CjYwdDIpG7QficaNA_GIvvQRTw-hmn3D9IiN0jK93bPytaMKxl3Q7A903dBKVqZrKbotr0um8G2jYc/s1600-h/header%25255B3%25255D.jpg"><img alt="Simple crockpot applesauce @ thriftydecorchick.com" border="0" height="698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEABKkPdElB8e24raXRC3cmSsf4fyUWUFqN5Vjkj0jElrRJsHqEOh1zC9D01yNSKHu4H4mR-pgQ7h6qnklZXkxRPvwi1gdEX1Q2PO4HLobx53KtGDrh21ugqSRKSGHWlgYzM5skXat68/?imgmax=800" style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Simple crockpot applesauce @ thriftydecorchick.com" width="500" /></a> And not too horrible for you either! This batch is almost gone already but I’ll be making more for sure and want to can it when I do. What a lovely little gift for the holidays, right? Next time I’m going to try it with just a 1/4 cup of sugar though – I really don’t think it needs half a cup. I’ll let you know how it turns out. Here’s the recipe for you again: 10-12 apples -- peeled, sliced, cored 1/2 cup sugar (less would be fine) sprinkle cinnamon on top – at least a teaspoon dash of nutmeg (not needed) There you go – have I blown your mind? Or all you all, duh Sarah…it’s totally easy. I really had no idea. Now go get some apples and cook it up! You will thank me. :) Have a GREAT weekend!

EASY crockpot applesauce

What is up? Happy Friday to ya! So fall officially starts Sunday! It’s been “official” for me since the temps hit the 70’s around here, but ...

7:04 AM

Best sangria recipe

Welcome to Friday, whoot! Hope your week was great and you have an even better weekend planned! First up, I’m over at <a href="http://www.sasinteriors.net/2013/06/creating-a-meaningful-home-thrifty-decor-chick/">SAS Interiors</a> today sharing how I strive to create a meaningful home: <a href="http://www.sasinteriors.net/2013/06/creating-a-meaningful-home-thrifty-decor-chick/"><img alt="CreatingaMeaningfulHome_BlogButton" border="0" height="254" src="http://lh4.ggpht.com/-6aylTSADX14/Uc2xNikIiBI/AAAAAAAAeWQ/uYipiYYR3Nk/CreatingaMeaningfulHome_BlogButton%25255B12%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="CreatingaMeaningfulHome_BlogButton" width="254" /></a> It’s a great series with some fabulous bloggers contributing – check it out! Thanks for having me Jenna! So today I’m sharing one of my very favorite recipes…of the liquid kind. :) I figured I’d post it today so maybe you can make it yourselves and toast to the weekend, yes? Aw yeah. So a lovely reader shared this sangria with me years ago – I needed a good one for an event coming up and sent out the call on Twitter. I’ve tried a lot of sangria in my day (well not a LOT, but a few…you know. Whatever.) and it’s hard to find one that has the right amount of sweet and fruitiness. Here’s the thing – the initial cost of the ingredients is a little expensive. The liquor needed is about 20 bucks and then you’ll need to buy a few things to make it each time (most of which we already have). But the expensive stuff will last you a really really long time – so over time it’s not too crazy bad. Here’s what you’ll need: <a href="http://lh5.ggpht.com/-VYiQLi15rBA/Uc2wvhE9VBI/AAAAAAAAeVA/LQrh8wUDcaA/s1600-h/Yum%252520folder%25255B3%25255D.jpg"><img alt="classic sangria recipe" border="0" height="636" src="http://lh6.ggpht.com/-K-GT54L13YU/Uc2xOMlgGzI/AAAAAAAAeVY/hMWMZVCyrYo/Yum%252520folder_thumb%25255B1%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="classic sangria recipe" width="500" /></a> 1 1/2 cup orange juice 2 tbsp triple sec 1/2 cup brandy 1 bottle (750 ml) fruity red wine (the cheaper, the sweeter, the better) :) 3 tbsp sugar 2-3 cinnamon sticks lemon/orange/lime or even strawberry, pineapple, whatever! 1 1/2 cup chilled lemon/lime sparkling water You’ll want to mix the first six ingredients (hold off on the lemon/lime water) and stir. Next up, cut the fruit into slices: <a href="http://lh6.ggpht.com/-TT1WLOhul5w/Uc2xO3oREdI/AAAAAAAAeVg/oxSybxz3g-U/s1600-h/IMG_5883%25255B3%25255D.jpg"><img alt="classic sangria recipe" border="0" height="751" src="http://lh6.ggpht.com/-LR2Fuoqjwdg/Uc2xPYV7teI/AAAAAAAAeVo/DKYTvxc_6qM/IMG_5883_thumb%25255B1%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="classic sangria recipe" width="500" /></a> One of the reasons I love this drink is because it’s such a pretty one to serve. :) Just make sure to clean the fruit well before slicing since you will be adding it to the drink: <a href="http://lh4.ggpht.com/-0ZetJZWe1zM/Uc2xP-vrTMI/AAAAAAAAeVw/JN5uEM4nvh4/s1600-h/IMG_5889%25255B3%25255D.jpg"><img alt="classic sangria recipe" border="0" height="676" src="http://lh6.ggpht.com/-t0ahnZae4qM/Uc2xQQfX3zI/AAAAAAAAeV4/Y5tfs2T--5s/IMG_5889_thumb%25255B1%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="classic sangria recipe" width="450" /></a> Side note – we like our orange juice with pulp. Usually I make this with OJ without it (it’s clearer) but I was using what we had this time. This is where I like to let it steep in the fridge for a while – preferably over night. But it is still super delicious right away too. My sister-in-law had some right after I mixed it last night and it was yummy, but letting it sit really deepens the flavor. Right before you serve it (after letting it steep for awhile or right after mixing everything), add the lemon lime sparkling water – this is what gives it a slight fizz. So good! I make this for every party or girl’s night and it’s always a hit. My SIL and I were reminiscing tonight how my father-in-law loved sangria and would always order it when we went out to new restaurants. Thing is he would always turn up his nose after trying it and it made us laugh every time – he could never find one that was just right. But I’m proud to say he LOVED my sangria. ;) Hope you’ll try it and love it too!: <a href="http://lh3.ggpht.com/-gAzP-pju_ZY/Uc2xQ2GK8tI/AAAAAAAAeWA/MYtNq_bHUJk/s1600-h/sangria%25255B3%25255D.jpg"><img alt="best sangria recipe" border="0" height="701" src="http://lh4.ggpht.com/-6VqQgYgLagQ/Uc2xRsiwqQI/AAAAAAAAeWI/r3DUG6MaVfw/sangria_thumb%25255B1%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="best sangria recipe" width="500" /></a> Have a great weekend, cheers!    **Go <a href="http://thriftydecorchick.blogspot.com/search/label/I%20am%20cooking%3F" target="_blank">here</a> to see all of my easy recipes!

Best sangria recipe

Welcome to Friday, whoot! Hope your week was great and you have an even better weekend planned! First up, I’m over at SAS Interiors today...

8:52 AM

Pineapple angel food cake

OK peeps, I don’t share recipes around here often but when I do you know it’s going to be either really easy or really good or really easy and good. This is both, score!! I don’t have a source for this, (a friend reposted it on Facebook) so if you’ve seen it somewhere let me know. I don’t even know what to call it? Pineapple angel food cake? Pineangel food cake? Pineapple fluffy goodness? I don’t know. It’s yummy though, and stupid easy. You just take a box of angel food cake and a 20 ounce can of pineapple: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumOTQfrEji63b_Elw-3oMstk1ndPBtZ6axxqLt6CPloggrQYwsmECDiCyGydX6Zm92dsunCONUpIiTHgugrPNpNI8f7Jhz0qtj0WfVf3XfSW_mCoI2CIh0b3HxQH-rY1Lx2lmNPLNgu4/s1600-h/cake%25255B4%25255D.jpg"><img alt="easy pineapple dessert @ thriftydecorchick.com" border="0" height="597" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0QU9OSzCnyIadPpVgvVr5IDXa-XT3Nw3SbEw2shLMbGOulr4qOuamNh5qgdtXqlMzHYDAURGZJTvIwy0rxwpw4kgGuqADTGbQOWZTylibXcfDSc3fmv0PsK6HDOSQu5PsYqWHiYNMhU/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="easy pineapple dessert @ thriftydecorchick.com" width="450" /></a> I’m sure you could use fresh pineapple (just keep the juices!) but wow…this is supposed to be easy remember? ;) You just dump the pineapple in with the cake mix: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbzRWYiQIZSPrDE51v1K35Up9aw75FvQa28ptik2O-nuMAe7SuOch_NnnGXwwho4aItjod0Ge0qtjeEIiB4a5ddrQzgCOYSmhjqjwepbEJUUWhfUbzQUjdZBkRhCH8pWsXvhOGCRFWUg/s1600-h/IMG_5444%25255B3%25255D.jpg"><img alt="pineapple angel food cake dessert" border="0" height="676" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6O_4lPLtVQZlAsrPtSY4bBeZIjgXtv4a0xXtmlXxPWG-vzHs6d4yXEuo1pMWyK8XWVSDjAs-WJYaiCeGgXG-XccIVkpteaBQ9AD2U4LmY52ZMCG84DGbZ69iVDCiigNDJSVKve843FI/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="pineapple angel food cake dessert" width="450" /></a> And that’s the only ingredients! When I first saw this I thought, wow, that’s crazy easy! And then I remembered you only need water with the angel food cake mix anyway, but I digress…it’s still easy. The pineapple juice will react with the mix and make it super frothy and fluffy – it was fun to watch: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOg-Jm8JFHzF4rUQ3zcaZSqPUGQ9hyphenhyphendK-GkCh9KZivCerMg_pq_XDpH0qcGi3R_sTtAjroQ1hvWxzZmsnDqQAW_stT1FlGxZH-diLa8rDbTzYJY2kbBN4sISEHBf5DTvciq3rH2nxbUrA/s1600-h/IMG_5445%25255B3%25255D.jpg"><img alt="easy pineapple cake dessert" border="0" height="676" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuV-6ak1f8XDVD5xeQUZ4I44PcA7Ic4pBHpVBlxYgovY6ea70-OLsY8lxH5-wbPur5Zq7W6fFWeB5NJM8UzdWz83Hq1OSRoZzcXG0pGAPvALZgrCB8ZdLQ4413MyOxrk64w5xPm6ts5M/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="easy pineapple cake dessert" width="450" /></a> The more you mix it the bigger it will get! Then you just pour it into a pan and bake for 30 minutes at 350 degrees. That’s it! (I ended up using a 9 by 13 pan.) I starting mauwing on it right out of the pan when it was done and it was SO GOOD warm. Wow. YUMMO. But I soon realized I could make a little parfait: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUn_MMoHm1wFpN9DYHscDrjIId8gkqTtR2tt5ufQaTewmxzLwMT8B9MvvYSsBMccv3BQsNvi3bd0o5rS6-Rp-Qnw-XQAA6-0Ts1pUmpYAxQwTvC42x_jKyWbHFlUChoekxJ1g97nqJcgI/s1600-h/IMG_5482%25255B3%25255D.jpg"><img alt="angel food cake and pineapple easy dessert" border="0" height="676" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcq5cSzFYtXijl783HXAJBJZ35-42VIcdz1EGX5JhQ0PnHNmnFh6fZU2iaWxru6HRa-5mJTFColb2CG65SaX5N4FyxTNIGJmeNGF9sg9z1wD2ft9e05ActDDq7jHUHcyDJKSD_CS6Jr4/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="angel food cake and pineapple easy dessert" width="450" /></a> I just layered the pineapple goodness and whipped topping and it was SO. good. The cake was just fine at room temp but like I said, I loved it heated up a little. So there you go – a super easy, really yummy dessert. Perfect for this time of year with the pineapple and great for when you have people coming by and need something fast: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEh1APxgCgdztn7Z-CZkfvNe5N8sDKB6Ir04Szq7mRqa40uONzSvjmdlWTGNDP-5MXEm6y837UYPf68JlTvE2P8kb5mPmm8_lE8m7COTTV0-5SZ7uPWOUGijOqQdaEF9xmraYhr2Sbb5U/s1600-h/IMG_5493%25255B7%25255D.jpg"><img alt="angel food cake and pineapple, easy dessert @ thriftydecorchick.com" border="0" height="751" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizs6HvLgw-QN4um2tm6-TsdoMx1kpvcdEYtgcDJFv1advRF8Vkz7j56eKrCtbG7sUUco9wDmoy7b7CUXRdsFEvf09z3F2Q_t0zntD4GwDMfot80MwGjV4_9_DbTI7cvuuzwyGxaJqw460/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="angel food cake and pineapple, easy dessert @ thriftydecorchick.com" width="500" /></a> Or when you’re home alone in the middle of the day. Whatever. ;) I’m off to get more ingredients today so I can make it again this weekend. Have you tried this easy dessert? Any other simple sweet recipes you’ve tried? (Some readers on <a href="https://www.facebook.com/ThriftyDecorChick">Facebook</a> said they have tried it with cherry filling too – doing that next!) **Check out my other easy recipes <a href="http://thriftydecorchick.blogspot.com/search/label/I%20am%20cooking%3F" target="_blank">here</a>!

Pineapple angel food cake

OK peeps, I don’t share recipes around here often but when I do you know it’s going to be either really easy or really good or really easy a...

6:55 AM

Avocado banana ice cream

OK, bear with me here. When I first heard about this dessert I was pretty cynical. I like bananas. I LOVE avocados. But together? Frozen? Um, not exactly appetizing. But because I have been known to eat an entire vat of guacamole all by myself, and I have been known to do this often, I just had to try it. A friend told me about it earlier this week and was raving. She said she couldn’t believe how good it was. I was so curious I didn’t waste much time making it myself. My friend found it on Pinterest, then I got home and searched and found it immediately as well. We both used the recipe found here at <a href="http://www.loveveggiesandyoga.com/2011/05/vanilla-avocado-banana-ice-cream.html">Averie Cooks</a>.  I had everything but the avocado, so I picked up a ripe one today. It took minutes to make. And did I mention the best part? You do not need an ice cream machine! There are only six ingredients: <a href="http://lh5.ggpht.com/-s9KsMs02bkc/T8Ajx_fl8sI/AAAAAAAAVNA/AKzTwv39zXw/s1600-h/IMG_14823.jpg"><img alt="" border="0" height="480" src="http://lh3.ggpht.com/-vhl1mYgAM8w/T8AjyKqipcI/AAAAAAAAVNI/CsdyYnVZKAI/IMG_1482_thumb1.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" width="318" /></a> Avocado Banana Ice Cream: 1 ripe avocado 1 medium banana 1/2 cup milk 1 cup ice (optional but I think it helps give it a frozen consistency) 1/2 cup sugar (I think you could do a little less. I may try 1/4 next time.) tsp vanilla The only time in this recipe is the freezing – cut up the banana and freeze it beforehand: <a href="http://lh4.ggpht.com/-RKpIQTHOjiI/T8Ajy9aoHVI/AAAAAAAAVNQ/BiVRA4BZOts/s1600-h/IMG_14773.jpg"><img alt="" border="0" height="480" src="http://lh3.ggpht.com/-FnLxoNvKJyI/T8AjzCLeoYI/AAAAAAAAVNY/-tbVlM_vYDE/IMG_1477_thumb1.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" width="317" /></a> Mine was mostly frozen when I made it, but not completely. I was a little anxious to try it. :) You just dump everything in the blender: <a href="http://lh5.ggpht.com/-ooQGVF4hY7U/T8Ajz0PVznI/AAAAAAAAVNg/9PNV7jsiic0/s1600-h/IMG_14843.jpg"><img alt="blender ice cream" border="0" height="460" src="http://lh3.ggpht.com/-Yf643w-jguY/T8Aj0d6Z-lI/AAAAAAAAVNo/s3T8JbHQbAo/IMG_1484_thumb1.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="blender ice cream" width="320" /></a> Looks SO appetizing, I know. ;) Just WAIT. Blend till smooth. This is when I noticed a tiny bit of avocado on the sides of the blender and while pushing them in to the mixture I gave it at quick taste. Even drawing the spoon up to my mouth, I didn’t believe it was going to be good. But let. me. tell. you. IT IS GOOD. I quite literally said out loud, “NO way.” And then I tasted it again to make sure. Um, I’m not kidding you, this is amazing. I tried it again. And again. Mine wasn’t quite frozen enough, (frosty, but not frozen) so I poured it into a container, tasted it some more. Put it in the freezer, couldn’t stop thinking about it, went back 20 minutes later to check on it (duh, not frozen), tried it again. Still GOOD. About 90 minutes later I gave up and got it out: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZxg01i_fKV6PlTDYbzjDEddJ3PwMem_mmOWaeOxCupHty1J4awDKy9zRAs1mNVdc3Tcaq-Lc5zlKKpo4RXYoFv5dMPugJgBUR89rNeEH33bL3ZEvPEC4Mp1FVP0n7y_xMbqltCraGmY/s1600-h/IMG_1498%25255B3%25255D.jpg"><img alt="" border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uW3zyjtjMWyX5eghyPg2naGEn3qLi3nwHkDYsXMai2JQslAoilsynP81aaLxiooR7jDracIpLBHh9IP9GSb_53mPowtsYqD0RCz7x0SPimvFhPr8yKulF37toGGt4CIS2ottmWdbtJQ/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" width="400" /></a> No I didn’t eat the whole bowl. I wanted to. OK seriously, it’s scrumptious. Smooth and creamy and sweet. It would have been just as good as a smoothie too (just don’t freeze afterwards). I’ve also heard that it does not get brown with time. I am going to play with adding a little less sugar next time and maybe just a tad less vanilla. I think it would be just as flavorful with a little less. It’s been smokin’ hot today and will be this weekend, so I’m going to try and make it last. ;) I mentioned it on Facebook earlier this week and some were talking about avocado and chocolate? A pudding I think? I’ll believe anything after trying this. Have you tried this ice cream? Tried a weird food combo that was surprisingly good? Two of mine – ranch dressing on pizza and Wendy’s fries dipped in a chocolate frosty. ;) YUM. Hope you have a LOVELY Memorial Day weekend!

Avocado banana ice cream

OK, bear with me here. When I first heard about this dessert I was pretty cynical. I like bananas. I LOVE avocados. But together? Frozen? Um...

5:29 PM

Easy peasy banana bread

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73cQK76pejishqCNLFPT9v_iyW6xwBGlVmW9mM_dfI8mDkGx1KzzQ-OsukpymKfAPT86SOFrypoI-8C9MPmb6UMkKT3HBcwZ8fk6ajfabgTUG43-qDiZwyP-xdlHt5O6pWeBgU_a2rZA/s1600-h/header%25255B9%25255D.jpg"><img alt="easy banana bread" border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2Erd_n8OseuNYmuYm_re1E6XZPXgz4Bfz4g7vPVBKJeCOtsHKB6KYaxTjxpiKdxRX0Q6Qb98BCAcYnMnfUlzY2xcSHWFK-GeTehAKucF9mKeSp0_-jK6GqGA6X05hRboqdwtQSvcq9E/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="easy banana bread" width="450" /></a> Helloooo there! I’m back today with a very quick, YUMMY, very easy recipe – and I just had to share it because for years I thought it was way harder than this. I love when I think something is difficult for so long and then do a quick search on the net and realize it’s not hard at all. Or maybe I hate when that happens, because I’ve denied myself of awesome all that time. Whatever. This one is scrumptious and easy. I had some bananas that were overripe, so before I threw them out I grabbed my phone and searched “easy banana bread recipe.” This one on <a href="http://simplyrecipes.com/recipes/banana_bread/">Simply Recipes</a> popped right up and I just had to share! Can you believe I’ve never made banana bread? Ever?? It seriously took five minutes to mix everything: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfeQPVvszEAhHO6bVyKh1RAkJUdj4GO97LJWVz4gPjlYIel9AgEGRwfIeaoaeJL5wh4PLCxmzd58GVJbN5FHjRBArWnJVjsEN_ePaYEal4Qz7HaIDBv3l3NumglooCX8cHv45673laJo/s1600-h/IMG_1211%25255B1%25255D.jpg"><img alt="banana bread ingredients" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDVVBMt4YzEeDmuvhm9nKb1eA1wjAn7oGdcGVNXsiFP6XDfV8WgsYauPJRTX-gJNB9QzoILyzeEZP_gKg_YqWagDlqDyWcm9IdNsf7hucoV1Omh38bJmz_O-lmtlNg_Rxr_24CcCxbQ4/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="banana bread ingredients" width="320" /></a> (I took this after I had already mashed the bananas, these are not quite ripe yet.) You’ll need: <ul> <li>3 or 4 ripe bananas, smashed (I used four) 1/3 cup melted butter 1 cup sugar (they say you can easily use 3/4 cup, I went with a cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 1/2 cups of all-purpose flour </li> </ul> I love that the ingredients are so basic – I had everything I needed on hand. How often does that happen when you want something specific? First mash up the bananas (I used a potato masher), and then add the melted butter: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAz46-fAUwMBhCziTvEhQqUhpdXwvCVRYnZrDuCgad0qgKtjES0rReWKdaVhkLV8D_2xdfqgQMF0ECi8jlgZQW4pz79BNyaRYfxxlRtKGiDlK5hYmrZGzX4wcR15Yt1B-NalDCeuto5fw/s1600-h/IMG_1201%25255B2%25255D.jpg"><img alt="" border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwMWIS5viOx3mho-UFX_fGxrd2TGUfr3el8E2rM_JiFltj0hZCBH6rPEEe1NY2cVJppusVG2N15q10efY-ey2-7-SoyvR1CSpapUHxcG7O6UlWIyTk-1reyjKFkbX_CLtHFJLObAYK7c/?imgmax=800" style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="" width="290" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ddMNybzSVKQO8h6FtKeCOTRqPE-tLwyjlF7hq_MdP-CSNnkcWle7OOGtl9doAow0jNuDhzPJv4DJHP9yD0Yx0Ac57xYEbTQg9ZRA4AE7drLc3-19uHm3tRa2FQ-eux1V14bcCl-_3sI/s1600-h/IMG_1202%25255B1%25255D.jpg"><img alt="" border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxHWpwP9fZif_C49WvkBM16UNRvBVZ5OM1saQk1nnD-SiYMK9dvd61FP1GaMQJu3owc7ibHe5xv3p4LTjNipY3n5S33MhXGPh5WR7PlRxaYu6zslCSr5dja4JIHDDxbiVngAWjbtt3B0/?imgmax=800" style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="" width="290" /></a> YUM, banana goo! Then mix in the sugar, egg, and vanilla: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkPjHopMq8n1D73-MQmpvqfH8ynywu3aj2YpdgZnqwJLtIM8JrNs_hzAg-htXGylhSOYTKJcwx630estXI5lELDEFYjKOd7MvucLvOHVMyPZsHC7wDmEAbA9BrJYCZw8b8gHecUZIzQQ/s1600-h/IMG_1204%25255B1%25255D.jpg"><img alt="" border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7I_B9BteHd4VlejzRosWEwok2GDSn4MjAtSupEBVU1m_YL2PLNJeIVChB3RxeAIS39LG_DlqWaEAVceezySJI51kiTKhyphenhyphenq7dU1ffrlgHHqyYgPC7RC632C2X5EfmyKtCPNeJpiwY4AFI/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" width="290" /></a> On a side note, I’m a put-away-as I-go kind of cook. Do you put ingredients right away or wait till the whole shebang is done at the end? Leaving them out kind of gives me hives. :) Add the baking soda and salt and mix:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCiAauOB5oq40gLxAf6wwLJ_UjUUIRjwAlwamske9iFIkN1-OgUSxO7lzEyalLENZUvKjb9HTPNs79FQiqK6QyzHCpp8RXKb8p6UpKnT47uSur-XSP57DZwAiWYI70DAQbcJeHXgkCL0/s1600-h/IMG_1205%25255B1%25255D.jpg"><img alt="" border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Je1QA67UnBLzgYP7EutuSOQwuEn6TV_Lj7T1IE0-2FHvudmYTaCQ9n4jhGTHETjRB_ph5BJqPPcg9wCSip_7C53cUUAQ_Lq-kiOgHVkirvyuEGKn0WYyP9KNjB7tVPqFRUo4kWwgU8Q/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" width="290" /></a> Add the flour last, bake at 350 in a preheated oven for one hour and you’re done! I added a bit of cinnamon at the end too, just because cinnamon is good in just about any baked item. In my opinion. I don’t care for nuts in banana bread, so this recipe was perfect for me. If you like them in your nanner bread, I’m guessing about half a cup would be perfect. The recipe specifies an 8” by 4” loaf pan, but all we have is a 9 by 5. Because of that I baked it for about 50 minutes instead of an hour. It came out perfect: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FmreDe9fx1v3t85vCfhnKcIyt8vCkBkhCMJ-wvWs2y7-JWua8gL7yxo_5-WvSqGOa3zKACHS-KLVkkBTHnyinhKBPuwChpRwDBQdWR8aU-quAfVe4GfV3RGlCxFxesSxeBUNInk7Pq0/s1600-h/IMG_1216%25255B7%25255D.jpg"><img alt="easy banana bread recipe" border="0" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBtWm_ae-30H6JgYBY0wC8wTOQgG2BIRgQLb-JUQd2nYaV-UKtDWINFIDsIYOteFsMF5hXY4XiXRji19geqYVhXeg2JzjbS5m1Eax7x-rv6I-Swc3pURwgQrIodroX8QMSiX4boZuam0/?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="easy banana bread recipe" width="500" /></a> I may or may not have eaten <strike>about five</strike> a couple pieces by the time I took this picture. :) It is SO good. Especially yummy warm from the oven, with a little butter…  Ohhhh…um, what was I saying? I may add a few raisins in my next loaf – I think that would be amahzing. I thought banana bread was much more complicated than this, and when I realized it wasn’t (and it was GOOD), I just had to share! Have you discovered an easy recipe you thought would be more difficult? Now go forth and bake!! **Check out my other easy recipes <a href="http://thriftydecorchick.blogspot.com/search/label/I%20am%20cooking%3F" target="_blank">here</a>, including my <a href="http://thriftydecorchick.blogspot.com/2010/12/peanut-butter-bliss.html" target="_blank">peanut butter pie</a>, easy <a href="http://thriftydecorchick.blogspot.com/2013/09/crockpot-applesauce.html" target="_blank">crockpot applesauce</a> and <a href="http://thriftydecorchick.blogspot.com/2012/05/avocado-banana-ice-cream.html" target="_blank">avocado banana ice cream</a>. (It’s incredible, I promise!)

Easy peasy banana bread

Helloooo there! I’m back today with a very quick, YUMMY, very easy recipe – and I just had to share it because for years I thought it was...

7:00 PM

Easy apple dumplings

OK peeps…I had a whole other post planned for this evening. But then fate stepped in, in the form of our old buddy Pinterest. <a href="http://lh6.ggpht.com/--1kr8udDao8/TugkXlurkwI/AAAAAAAAREE/EJs9J6ocAIk/s1600-h/image%25255B3%25255D.png"><img alt="pinterest quote" border="0" height="400" src="http://lh3.ggpht.com/-oAiDAwTok8g/TugkYCLK0uI/AAAAAAAAREM/LSPBid7c6Mo/image_thumb%25255B1%25255D.png?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="pinterest quote" width="400" /></a> A few days ago I pinned a simple little recipe for easy apple dumplings from <a href="http://oneshetwoshe.com/2010/09/apple-dumplings.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%253A+OrSoSheSays+%2528Or+so+she+says...%2529&utm_content=Google+Reader" target="_blank">One She Two She</a>. Tonight I made them. And my life has been changed forever. OK, I may be going a little overboard here. But for the love of all that is good -- how can something so simple and easy taste so good? SO. GOOD. It takes about five minutes to prepare, 30 to cook. Bake? Cook. Whatever. I’ll share the recipe as I found it first, and then let you know how I changed it up. You’ll need: 2 Granny Smith apples 1 tsp vanilla cinnamon 2 packages crescent rolls 1 1/2 cups sugar (see below for more on this) 2 sticks butter (just do it) 12 ounces Mountain Dew To start, peel and slice your apple(s). I have one like this that makes the slicing super easy: <a href="http://lh3.ggpht.com/-0_qPzenmJWM/TugkYfrpfWI/AAAAAAAAREU/T8wzfQo2qXE/s1600-h/image%25255B10%25255D.png"><img alt="image" border="0" height="186" src="http://lh6.ggpht.com/-MWDf5YvARDA/TugkY81K-jI/AAAAAAAAREc/7iXoT2jUOLY/image_thumb%25255B4%25255D.png?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="image" width="300" /></a> I halved this recipe, so I used exactly half of everything. (Duh.) One apple, one stick butter, 6 oz of the Dew, 3/4 cup sugar, on package of crescent rolls and a dash of vanilla. Just wrap your apple slices with the crescent rolls and place them in a baking dish: <a href="http://lh5.ggpht.com/-EwMMShBNCIU/TugkZLWAFdI/AAAAAAAAREk/un6QoCc2tfk/s1600-h/IMG_9378%25255B5%25255D.jpg"><img alt="" border="0" height="432" src="http://lh3.ggpht.com/-FHh5JL1mDFg/TugkZarVCOI/AAAAAAAAREs/lJwK8SBp-dc/IMG_9378_thumb%25255B6%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="" width="330" /></a> Again, nighttime pics so they stink. :) Then you mix up the sugar, (melted) butter and vanilla in a separate bowl. This part is where I think I made these even more spectacular, on accident. ;) I went to get my sugar and realized we only had a bit left – about half of the 3/4 that I needed. I figured brown sugar might work, so I actually used half brown sugar/half sugar to make up the 3/4 cup. I think that made these extra AMAZING. ;) Anyway, you mix all that up and then pour that mixture all over the “dumplings,” then take the Mountain Dew and pour that over everything too: <a href="http://lh3.ggpht.com/-aTuA3lFrM7E/TugkZ8G3M3I/AAAAAAAARE0/WeMztJkdH2M/s1600-h/IMG_9380%25255B4%25255D.jpg"><img alt="apple dumplings mountain dew" border="0" height="438" src="http://lh4.ggpht.com/-0gJuG4ppmto/TugkaFGHsoI/AAAAAAAARE8/PH4JvGsASuk/IMG_9380_thumb%25255B2%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="apple dumplings mountain dew" width="330" /></a> It will look kinda grody, but oh JUST YOU WAIT. Sprinkle some cinnamon over the top and put them in a 350 degree oven for 30 to 40 minutes. I took ours out at 36 minutes in. I doubted them when I first saw them – they looked like they would be total mush all the way through. But I persevered people. I pushed on. And I added some ice cream: <a href="http://lh6.ggpht.com/-EhmnL4vu5xs/TugkaSoU17I/AAAAAAAARFE/2CCBl6MAT48/s1600-h/IMG_9382%25255B3%25255D.jpg"><img alt="easy apple dumplings" border="0" height="600" src="http://lh6.ggpht.com/-dGdX9tKF3C0/TugkahQbQDI/AAAAAAAARFM/oZwtgM5LYAA/IMG_9382_thumb%25255B1%25255D.jpg?imgmax=800" style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="easy apple dumplings" width="400" /></a> They were SO GOOD. I cannot express how good. Like, how did I make something so good, GOOD. The bottom is mushy, the apple is tender, the top is crispy and flaky and scrumptious! Yes. That good. I’m sorry, do I need to say it again? Go get some apples and brown sugar and make them immediately. You can thank me by making some more and sending them to me. Cause ours may be (almost) gone already. :) Have I mentioned how much I love Pinterest? Have you tried these easy apple dumplings yet? Any other easy peasy recipes I can’t live one more day without?

Easy apple dumplings

OK peeps…I had a whole other post planned for this evening. But then fate stepped in, in the form of our old buddy Pinterest. A few days...

8:22 PM