Coconut Topped Sweet Potato Pie

Every now and then something amazing happens in my life that must be documented.

Today is a day like that.

I found a new recipe. Sweet Potato Pie.

It's like the heavens opened and I KNEW God loved me.

I've never been a huge fan of Sweet Potatoes. I will be honest. It's always just been, "Ehhh..." to me. It's because I never found the right recipe. Today I found the One.

Now, before I post this recipe and all you healthy 'too much sugar-and OMG the butter!' people start in on your comments crucifying me to the cross of internet social media, I have just four words for you.

You can shove it!!

Okay. That's harsh. I know. I'm sorry! But I've been training for a Half-Marathon. I have been literally working my you-know-what-off. I've ran a butt-load of miles this Thanksgiving week just so I wouldn't feel guilty about the Thanksgiving Holiday. Particularly the cube of butter in one pie. My clothes are getting bigger and my waistline is getting smaller so I'm not going to feel bad about this.

So, because I may be slightly defensive. Let me please say that nicer.

You can PLEASE shove it!!

There. We. Go.

Okay, now that that is out of the way, I must have this recipe with the rest of my favorites.

Ingredients:
4 Sweet Potatoes
1/2 Can Evaporated Milk
4 Tbsp Butter
1/4 C. Brown Sugar
1 Tsp Vanilla

Cook potatoes and mix all ingredients together in mixer, pour into your favorite pie crust.

Topping:
1 Cup Brown Sugar
1 Cup Coconut Flakes
6 Tbsp Melted Butter

Mix topping ingredients and sprinkler over potato mixture in pie shell. Refrigerate if you prepared ahead, but not necessary.

Serve warm or at room temperature with cool-whip after baking at 350 for 30-40 minutes.

Enjoy! And know that God loves you too!

This Red Neck Can Cook Bruschetta

I am a total red neck. As I have posted before. I literally was born white trash. In the sticks. With no teeth.

I love learning about new recipes. I love food. I love eating food. Who doesn't??

So when I had this thought, "Hey, Red-Neck! You should make Bruschetta!

First of all, I can't even spell Bruschetta without using Google. How am I supposed to cook it?

Even as I write this there are the annoying little red squiggly lines underneath it still appear. Like insecurities and laundry. They are always there.

Hey! The good news! This recipe turned out awesome!! I think the moment of inspiration came when I was overhearing the episode of Cutthroat Kitchen in the background and they were assigned this dish. I had a small moment of anxiety. What if I were on this episode and I didn't really know how to make Bruschetta? Worse...what if they asked me how to spell it?

It literally had the same feeling you get when you dream about being naked in public.

...according to 'my friend' of course. Being that I have never had that dream.

So I did some research, talked to Mr. Molly Mormon, and started to think about things. I understood that this was the first time making something this fancy and I knew that the first time you make it you just need to accept that it's not going to turn out like the rest of the times you make it.

It's going to be like the first pancake. I just know it.

It actually turned out amazing! It wasn't red neck at all! Ahhh...look at me. I'm growing up.

The first thing I did was get up that morning and make a fresh batch of bread. I used one of the loaves for french bread. Of course buying your favorite crusty loaf or baguette at the store is just as awesome. If your interested in a bread recipe I have one posted. 

Ingredients:1/2 lb Pancetta
5 Garlic Cloves
1 Pint of Red Grape Tomatoes
1 Pint Yellow Grape Tomatoes
About 15 Fresh Basil Leaves
2 T Balsamic Vinaigrette
Salt & Pepper
Fresh Parmesan Cheese
Bread of Choice
Butter
Italian Seasonings

Directions:
1.In a hot saute pan, dice and cook the Pancetta until a crispy golden brown. Once cooked, remove the Pancetta from the saute pan, leaving the drippings.
2. Cook the 5 garlic cloves that are diced well in the Pancetta drippings. This will allow it to enhance the flavor of the garlic and pick up the Pancetta flavor in the garlic as well. Once the garlic is no more than golden brown, add it to the bowl of pancetta.
3. Cut the tomatoes in fours. I cut them in half, then half again. Add them to the pancetta and garlic.
4. Add 2 T of balsamic vinaigrette, the finely diced basil leaves and sprinkle with salt and pepper to taste.
5. Taste and modify according to your likeness.
6. Cut thin slices of Bread at an angle. Lightly Butter one side and sprinkle Italian Seasoning.

You really could carefully broil the bread to get a good crisp. No more than 40 seconds flat. But whom I kidding? I have six kids and a load of distractions I am certain I would burn my beloved house down.

I recommend laying them on the BBQ or just grilling them on the stove. Personally I don't like any more crisp on them then that so it works for us.

7. Once the Bread is done, sprinkle the mixture across the bread, sprinkle with some Parmesan cheese and enjoy those yummy flavors.

There are MANY variations of this recipe (all recipes!) if you add, take away, or find something you love, you should let us know! I love hearing more ideas on what works!

Fudgey No-Bake Treats

Yes! The fudging moment we have all been waiting for...The day I finally put my no-bake fudgey treats on my blog.

Because I know there are SO many of you that are on the edge of their fudging seats awaiting my next blog move. Seriously.

You can't see me as I write this, but if you did, you would see my eyes rolling at that last sentence. I actually made a pact with myself that I wouldn't roll my eyes anymore. Especially at my children.

Do you have any idea how hard it is to stop yourself mid-eyeroll in dedication towards your new goal?

I could have died! That hurts!!

This isn't what I came to blog about.

These bad boys are what I came to talk about...

These things will seriously be in your business! I mean, These things are seriously business! I mean, they seriously mean business! 

I used to work with the youth in a wonderful organization in the church of Jesus Christ of latter day saints. 

Yes, just like Typsy...my influence is used on the minds of our next generation. 

Just let your brain wrap around that for a minute. 

Anyway, these were in high demand! Many requests for these and Trisha Yearwood's Peanut Butter Balls. Then I was released (from my calling with said youth). There really was weeping, wailing, and gnashing of teeth. 

Side note, I never thought I would use the word balls on any blog post. 

I am so immature. 

Huh. Another thing to wrap your mind around. 

In a medium sized saucepan on medium heat combine...

2 cups sugar, 1 stick butter or margarine, 1/2 cup milk, and 1/3 cup cocoa. 

Remove from heat and let cool for one minute, then add...

1 heaping cup of crunchy peanut butter, 3 cups of quick oats*, 1/2 cup of chopped peanuts(optional), and 2 teaspoons vanilla extract. 

Mix well and scoop small piles onto wax paper and let cool. Store in a cool dry place. Preferably away from teenagers. 

Pumpkin Banana Bread

This breads bananas! B-A-N-A-N-A-S.

Yeah, okay! Lame I know, but now it's in my head.

Mr. Molly Mormon and I have a love-hate relationship with bananas.

I love them. He hates them. Especially when he sees them aging on the counter tops. He thinks they are trash. But, Oh! I see potential! Okay, he loves the breads, but not the bananas alone. He thinks its a texture thing.

Whatever that means.

Anyway he had one of these banana discussions just yesterday about me seeing value in the black pile of gassy goo while he doesn't..

Do I need to remind him about husbands gassy goo that we wives have to put up with?

OK. GROSS. Huh. It's Weird that I went there.

Let's just get to the recipe, shall we?

Ingredients & Directions all in one. Because that's how I do it. 

1.Preheat oven to 325° and grease/spray/flour one 9" X 5" bread pan.You can use two if you want smaller loaves, just be aware of baking temp and time.

2. Combine three smashed bananas, 2 eggs, 1/4 C. Vegetable Oil, 1-1/3 C. Canned Pumpkin, 1/2 C Sugar, 1/2 C Brown Sugar, and 1 t. Vanilla.

NOTE: After combining these ingredients taste your mixture. Not sure how people can cook/bake without tasting along the way. #crazypants! Anyway, step two is all your flavors you will want to taste it to see if you like the balance of things. If you're like, Oh My Goodness! This is Yummy! Then you're cool to carry on. If you need more of something add and taste until you are loving it!

3.Combine in a separate bowl  2-1/2 C. Flour, 1 t. Baking Soda, 1 t. Baking Powder, 1/2 t. Salt, 2 t. Pumpkin Spice, and  t. Cinnamon. Add to your wet ingredients and be careful to not over mix. Fold in 3/4 C Raisins and 1/2 C Walnuts (both optional).

4. Pour into bread pan and bake for about 45 minutes. After you've tested it to see if it's done (when toothpick comes out clean) let cool in the pan for about 5 minutes and move it to a wire rack.

Enjoy!

Strawberry Lemonade Layer Cake

I am speechless. I have found a dessert recipe that has rendered me with nothing to say.

This is me. Speechless. Enjoy my silence while it lasts!

INGREDIENTS: 
Make a Strawberry Cake in Round Cake Pans
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

DIRECTIONS: 
Bake your cake in 2- 9 inch round cake pans. (Want to use a cake mix? I won't judge)  Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.

Every time I have made this it has been a hit! Birthdays, family parties, even the Young Women has asked me to bring it again. You definitely won't be disappointed.

Chocolate Peanut Butter No Bake Cookies

My teenagers have been gone yesterday and today. Not like all the time, but between church, going to Grandma's, and Peach Days, they haven't been around much. It's nice and peaceful in my house again!

That and I haven't had to put them in a Full Nelson. 

This is so not what I intended to write. 

In light of how peaceful it's been and how well they did on their Fast Sunday responsibilities I have been proud of the emotional little spaz-cases. 

So I made cookies.

These have been a family favorite since Jeremy and I were first married. I have had the same cookbook for-How long have I been married...? Yeah....15 years. The books is starting to fall apart so I'd better get it into my repertoire. 

I'm a white chick from the sticks and just used the word Repertoire. I feel so classy! 

Directions:

In medium sauce pan, combine 2 C Sugar, 1 Stick Butter, 1/2 C Milk, and 1/3 C Cocoa and heat until mixture comes to a medium rolling boil. 

Remove it from the heat and add 2/3 C Crunchy Peanut Butter, 3 C Quick Oats, 1/2 C Peanuts (Optional), and 2 Tsp Vanilla.

After it's mixed well, scoop small scoop fulls on wax paper and let set. 

Enjoy!

Sweet Pepper Basil Sandwich

Definitely a Fave! Oh goodness! This was so good, I even surprised Mr Molly Mormon the hubby. He loves this! 

Special thanks and all credit goes to Better Homes and Gardens for this recipe and picture. This was not my creation!


Thinly slice 1 small green, yellow, and orange pepper, and one small onion

Warm a large saute pan with about a tablespoon of olive oil and 1 minced garlic clove

Saute vegetables and onions together until almost-soft and onions turn almost-clear.

Drizzle 1 tablespoon balsamic vinegar and sprinkle with salt to taste.

Grill whole wheat buns and spread with 1/4 cup mayo and 1/2 teaspoon horseradish previously mixed together.

Dress buns with mayo mixture, sweet peppers, top with fresh mozzarella cheese, fresh tomato slice and instead of lettuce, use basil leaves for added flavor. 

Salsa Parmesan Chicken w/ South of the Border Salad

I have so many things I need to do right now. Like, feed and bathe my children.

It's going to wait.

Reason being, is the fact that I just created another recipe that my daughter keeps saying is the "Best Chicken Dinner Ever, Mommy!"

Okay, so I did already feed them, but it's mere nano-seconds before they are on to the next expensive meal.

Mr. Molly Mormon and I have been doing Weight Watchers and I'm rocking it!

It's only day two.

Well, it seems that there are millions (no exaggeration) of Weight Watchers recipes on the Internet. I found one that gave me some ideas...

Let the creativity begin! The following recipe is what I came up with.

Place 1-2lbs (Depending on Family Size) of Chicken Breasts in 9X12 dish.

Carefully Sprinkle Raw Chicken with Onion Salt, Garlic Salt, Curry, and Chili Powder.

Pour Salsa over each piece of Chicken. 

Sprinkle Fresh Parmesan Cheese over Salsa.

Bake Until Cooked Thoroughly. 

I served it with another recipe I had on my mind for a few days. I call it The South West Salad. These are the portions I did for my family because I want left overs the next day. Please note that this is a huge salad! I'm sure you would want to cut it down if you're feeding a smaller group.  

1 Head of Cut Romaine & Ice Berg Lettuce

2 Cans Drained Black Beans

2 Cans Corn

Desired Amount of Cherry Tomatoes Cut in Fourths. 

One Whole Bunch of Green Onions

2 Orange Peppers

**Dice above ingredients (except tomatoes) and mix in large salad bowl and lightly season with Garlic Salt. 

Dressing:

2 tsp White Wine Vinegar

1/2 C Olive Oil

Loosely Cut One Bunch of Cilantro (I did about 2 cups)

2 Garlic Cloves

2 Cups Low Fat Vanilla Yogurt

1 tsp Salt

Taste and alter to your choosing. Toss dressing on salad just before serving and Enjoy! 

I think we added this up to 7 Weight Watchers points. 

Easy Peasy Pizza Dough

Pizza makes everyone happy.

Who's going to deny a late Friday night where you still have school backpacks, shoes, and clutter all over your pre-weekend with five hungry kids staring you down with messy faces and hungry eyes? You look at the time reading 8:00pm and realize...Oh crap! I have to feed them. Then I remind myself...

It's actually against the law to NOT feed your kids.

Right? Just to be clear...it IS against the law...Right?

Now for the first five minutes of our kid free marriage to yours truly, this is when I would look at Mr. Molly Mormon and say, "lets get pizza!"

Then we would order a huge Supreme Pizza and eat it for days.

And by days, I mean dinner that night, then polish it off for breakfast the next day.

We would order big fluffy pizzas with cheese and sauce and...Oh it would be so good!
Then you have kids and suddenly paying $20 a pizza is outrageous!

Now were lucky if we can swing for three $5 hot and ready's.

By $5 hot and ready, what I really mean is get-what-you-pay-for-and-don't-complain-about-the-cheese-holes kind of pizza.

I haven't had A Supreme Pizza in like 15 years. Damn Dang those Domino's commercials!

My point is that I have finally found the solution to my Pizza supply and demand problem. Here it is...Make Your Own!

Making your own is quite fun and the kids love to get involved. I have never been able to throw the dough in the air like like those talented cute pizza men, but I would sure love to learn!

Okay, correction! I can throw it in the air...I just doubt I could actually catch it when it comes back down.

Which brings me to this Super Easy Pizza Dough that I worked out. I hope you like it and please feel free to let me know your thoughts or revisions.

In Mixing Bowl...
1 Cup Warm Water
2 tsp Yeast
1 tsp Sugar
1 tsp Salt

In Small Separate Bowl...
2 T Olive Oil
1 tsp Basil
1 tsp Oregano
1/4 tsp Onion Powder

Mix olive oil mixture together and add to mixing bowl ingredients.
Add Flour until dough pulls away from sided of the mixing bowl. This would be about 2 1/2 Cups.

Once your happy with the flour amount, let knead for about 10 minutes.

Note: Because this has yeast in it, many people think you have to let it raise. I have rolled it out before right after kneading and also let it raise on other uses. It works either way.

Also makes awesome bread sticks! This would be a good time to let the yeast work it's magic.

Finishing Glaze-I've also mixed 1/4 -1/2 tsp of garlic powder to warm butter and brushed it on the pizza crust and or bread sticks.

Stuffed BBQ Chicken Croissant

Simple and with a salad this is a super duper quick meal on a busy school night. The kids love it and cleanup isn't so bad either. 

What am I saying? Clean up? That's for the teenagers ;-) 

You Will Need:Chicken
BBQ Sauce
Cheese
Favorite Pillsbury Croissants 
Favorite Side Dish

Shred up your favorite type of chicken your favorite way. It could be cooked chicken breasts, last nights KFC, or even canned chicken. Seriously, I won't judge. 

I personally crock pot some chicken breasts with some favorite BBQ Sauce. Whatever works!

Open up the Croissants and place as much or as little chicken mixture on each of the doughy triangles. Add a dash of cheese and roll up.

Bake at 375° for about 12 minutes. Or so it would be in my oven.

Enjoy!

No Oatmeal Fruit Crisp Dessert

Fact. I suck at making Pie Dough.
Fact. I would love to make a great pie.
Fact. I can actually pull off a great Pie Filling.
Fact. One of these days I will get my Dad's Four Berry Pie Filling on here.
Fact. If I did that, he would probably kill me.
Fact. I accidentally gave out his Season Salt Recipe.
Fact. He does not know this.
Fact. I digress. Because I don't know how to make a good pie dough, I use this dessert in place of my pies. It works well. I got the recipe from The Pioneer Woman on TLC. I like her. She's Dandy!
Fact. These facts are annoying!

Fruit Filling
-Selected Frozen or Thawed Fruit of Choice (I've used the four berry, strawberry, and cherry. All work well.)
-1/2 C. Sugar
-1/4 C. Corn Starch
-2 Tsp. Almond Extract
---- Mix all ingredients together and place inside a baking dish of your choice. OR ramekin dishes as pictured.

Topping 
-1 1/2 C. Flour
-3/4 C. Sugar
-3/4 C. Brown Sugar
-3/4 Tsp. Ground Cinnamon
-1 Tsp. Salt
-Pinch Nutmeg
---- Combine above dry ingredients. Once all combined cut in 1 1/2 cubes of sliced cold butter.
---- Toss in some Slivered Almonds and your ready to pile it on the fruit.
---- Bake 45 Minutes at 350° and serve with Cool Whip or Ice Cream.

Bakers Note: I personally didn't think The Pioneer Woman's amazing topping wasn't enough for my fruit. I upped the topping recipe 1/2 in portions. You decide what works best for you. I eye balled the fruit and had to play with that as well.

Life & Times of the Wannabe Homemade Bread Maker

I have finally mastered my Bread recipe! I can't tell you how thrilled I am! Here I am, thirty-five twenty-nine years old and I finally know how to make bread. I can't tell you how incredibly excited and previously stupid I have been.

I never made the homemade bread in the restaurant years. That was up to Pappy. In the rare times I did make it, it went to the trash can for a number of reasons.

So I got discouraged and gave up. I mean, Seriously who can't make bread? My ancestors learned how to make bread at eight years old, over a wood burning stove, without shoes, teaching their siblings how it'd done. You get the idea.

One of my sweet friends gave me her recipe. I was so excited because I thought finally I got it!

Nope.

I was able to get it to raise well, but once baked it was heavy and the middle was still doughy, yet nearly burnt on the outside.

Epic Fail!

I gave up again for awhile until my husband got me a sweet 6-quart kitchen aid mixer for Christmas.

I love Mr. Molly Mormon!

So, again, I carefully measured out everything including the 10 cups of flour that happily kneaded in my new mixer.

This was going to work! I could feel it in my bones. I envisioned the honey butter going on the first piece as I celebrated as it melted in my mouth.

Nope! I still had the same results. Heavy dough with uncooked middle and crunchy outside. Again, severe frustration!

Damn those Bread Gods!!

I told my kids today that swearing is a sign of a feeble mind unable to express itself.

In this case, unable to make a damn loaf of homemade bread!!

At this point I only had two choices. Call Pappy and admit my weakness or give up on the Bread endeavors forever.

"Hey Pops." I say humbly on the phone. "I'm having a really hard time." I admit it. My dad picks up on my sympathy and his need to rescue the damsel in distress taking over his daughter. I tell him the problems I'm having and get his recipe. He proceeds to walk me through some of the mistakes I've made and I reluctantly try again. But I swore I would be done forever if this didn't work.

It worked!! Smack My Mack! I made bread! Here is the recipe.

Our Apologies! Recipe Removed

Pops pointed out further a few more items. You can switch out different ingredients to get different bread flavoring, but it shouldn't change the consistency of the dough. I wanted to do a sugar free mix so I made another batch substituting the sugar for honey powder.

Hallelujah! Golden brown honey bread! I'm so glad I finally figured it out! So many of you awesome bread makers can finally welcome me to the club!

Million Dollar Spaghetti

Yes. Mr Molly Mormon & I have an interesting relationship with food. 

That and he's a dude. These two sentences make no sense. However, the recipe is pretty good!

Alfredo Marinara Spaghetti

1 box of Rotini, Spaghetti, or Ziti Noodles

1 1/2-2 Pounds Italian Sausage

1-Jar/Can of Your Favorite Spaghetti Sauce

2- Jars/Mixes or Your Favorite Alfredo Sauce OR Substitute Cheese Mixture Above (Go Light?)

Italian seasonings & Garlic Salt

Fresh Parmesan and Mozzarella Cheese

1. Boil noodles, drain and set aside 

2. Brown Italian Sausage. Add Spaghetti Sauce and simmer.

3-Taste meat mixture. Add Italian Seasonings and/or Garlic Salt depending on your likeness. (I added just a touch of each on the second time around)

3. In a separate sauce pan warm/cook your favorite Alfredo Sauce.

4. Spray a 9x13 baking dish with no stick spray, add all the noodles and Alfredo mixture. Mix together. Then top your noodles with the meat/sauce mix

5. Top with desired amount of Parmesan and Mozzarella cheese, bake uncovered for another 5-10 minutes until cheese is melted. (No need to bake so long if you heated all mixtures. You just need to melt the cheese)

**The second time around with the alfredo mixture was delicious! You could still get crazy and add some veggies to the meat mixture as well as any other variations you would like. Even the kids agreed! Good stuff!

Molly Mormon & Food

Despite my personal grammar issues, I feel I'm starting to finally get better in the kitchen. My parents ran and operated The Pioneer Restaurant for years and years. Of course I was right in the middle of it messing up a lot of peoples food and dining experience along the way!

I hated doing dishes and referred un-affectionately to the stinky slimy machine as 'Big Bertha'. I remember telling my father when I was 14 that if he made me do dishes for the third year in a row I was going to quit.

So he fired me.

True story.

After a come to Jesus meeting with my Pappy and a home made dish of humility (as well as another six months behind Bertha) he decided I could start prep cooking two days a week still babysitting Big Bertha the other three while attending school. Our restaurant was in a high tourist location inside Springdale Utah which is also the gateway to Zion National Park. Dad stated that 'People don't come to a nice vacation to be waited on by a kid'. Looking back he was right.However, at the time I thought he was crazy!

It seems he has improved as I have aged.

So I traded in the grease sponge for a spatula. Seriously. I was rolling in awesomeness.

My point is from age 14 to about 28 I cooked, I baked, I waited tables, and I often shut myself in the walk-in screaming my lungs out in restaurant sheer horror and frustration.

True Story.

I learned how to screw up royally. Then when I happened to get it right my dad would often state something like, "Almost as good as mine", or "Well, you didn't screw it up! What's the matter with you?!"

Pappy hates it when I talk like this because it makes him feel like he's a big grumpy you-know-what. But I am glad he was that way. He loved me then and loves me still and he shows it. Just not in the kitchen. ;)

I can't believe I just put a ;) in a blog post. Seriously so immature and amiture.

I don't think I know how to spell amiture.

Again, I digress. My point is I began to some-what learn how to cook, how to bake and how to put flavor in food. So when I take on a recipe it's important to know that I am critiquing the food like a dentist would critique someones smile, a mechanic would drive a car and instantly know whats wrong with it, or a cosmetologist that can spot a bad haircut a mile away.

While I know I have some know-how it the kitchen I also have so much more to learn and I honestly don't feel like I will ever be ready for Chopped. Despite how often I yell at the contestants.

Also of value is to know that Mr. Molly Mormon started working at my dad's restaurant when we became engaged. I actually was quite surprised when he became so good in the kitchen in a fraction of the time I spent flipping burgers! It has taken me years to understand that!

Again, refer the earlier conceited/humility challenged comments in this post.

How was it possible that he could be so good with food in such a fraction of the time? It took me a few years and another slice of humility to understand. He had a gift. A gift that outweighs mine by far! I've had to work my Molly Mormon trash off! Don't get me wrong, he did too but he seemed to just know things that I had to have beat into me.

To this day we are quite competitive inside the kitchen and it's the only times we really truly argue. We have had to really evaluate our roles and utilize where one is stronger and weaker and play off those strengths/weaknesses. I can often get dinner to a certain point of goodness and know that something is missing. I will be cooking and stirring and adding, but it comes to a point I have to call in Mr Molly Mormon and say, "Something is missing and I can't figure it out." He will then come in, tastes it, adds his magic seasonings or something from the fridge, and Voila! He gives my good recipe the zing it needed!

He is my Zing! <3

Okay first a ;) now a <3??  Again, amateur!

I started a 'Rock the Pot Luck' tab on my blog and have started collecting some of my favorite recipes. I do hope they are enjoyed by others and if you seem to find one you like/dislike, please feel free to let me know!

I have a lot of recipes that still need to be added so if there is something that doesn't peek your palate then please check back!

Peek your Palate! I think I'm going to copyright that!

Peek your Palate(c)

Frito Bean Salad

I love this recipe! It's great for a pot luck side or a dinner side, but I love it as a light meal. It's filled with flavor and protein. Yumm! This is my recipe and I give you full permission to share, share, SHARE! Just please link to my blog instead of copying and pasting to yours :) Thanks!

2 Cans of Well Drained Yellow Canned Corn

1 Can Black Beans

1 Diced Red Pepper

1 Diced Green Pepper

1 Bunch of Green Onion Scallions

1 Bunch of Chopped Fresh Cilantro

1/2 Lime 

1 Cup Cheese

1 Cup Mayo

8oz of Chili Cheese Flavor Frito Corn Chips

Mix all Ingredients except the chips. Save those for just before serving to sprinkle over the top. Otherwise they will get soggy. Also, Red Peppers can be pricey so feel free to sub for a orange or bell or just omit entirely.
Not sure how many servings this is. I have a family of seven. We all had seconds and still had enough for me to finish it off for lunch the next day. 

Enjoy!!

Pumpkin Pudding Crunch

 

Featured on LIVE Kelly &amp; Micheal. All props go to them in hopes one day I will win that stinkin Travel Trivia!!

**This is NOT my recipe**

INGREDIENTS:

2 sticks salted butter
1 large can pumpkin puree (If you are using one can, it should be the 29oz can or 2 15oz cans)
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

DIRECTIONS:

• Melt butter; set aside
• In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon &amp; nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf

Muffin Tin Cinnamon Rolls & Loving Hating Loving Pinterest

 Isn't Pinterest wonderful? I mean recipes and idea's galore. 

This is what I meant to achieve.

This is what I got.  

Sure, they were yummy, I mean Molly Mormons can cook!
BUT It was a simple reminder...

This was what The Molly Mormon wanted to be in High School. 

This is what she really was. 

Here's the recipe anyway. They were delish. 

Defrost one bag of Mrs. Rhodes Bread Dough (Yep. I'm so THAT chick. Homemade? Go ahead, knock yourself out!)

Roll out to 1/2" thick.

Butter dough, sprinkle cinnamon sugar

add chocolate chips, walnuts and roll.

Pull dough as you roll it so it doesn't get too thick.

Once rolled, cut about 1/2" apart (This is where I went wrong. You can do more, just don't use a muffin pan) place in muffin pan and let rise until twice it's size. 

Bake @ 350 for about 15 minutes until golden brown

For the icing, mix equal parts butter and and cream cheese, one tsp of vanilla, then add powdered sugar until desired sweetness. Sorry I don't have exact measurements. I taste as I go. 

Carmel Mountain Dew Apple Dumplings

I'm doing a new segment. It's called Rock the Pot Luck(c) and I'm so excited about it!
We did this recipe in the dutchoven (don't let that confuse you, this recipe is for an home oven dish!) anyway, it was delicioaus! Deliciuos! How do you spell Dilicious? It's SO Good!

Anyway, here is the recipe!

2 Large Granny Smith Apples peeled and cored
2 (10oz) Cans of Refrigerated Crescent Roll Dough
1 Cup Butter (Yes health nuts. 1 Cup. You can do it!)
1 Cups White Sugar
1/2 Cup Brown Sugar
1 Tsp Vanilla
1 Tsp Cinnamon
1 (12 oz) Can of Mountain Dew

1.Preheat Oven to 350° and grease up a 9X13 baking dish
2.Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangle. Roll each apple wedge in crescent roll dough starting at the smallest end.
3.Melt butter in small saucepan and stir in sugars. Simmer it until it makes a rich thick Carmel and pulls away at the sides of the pot. Add vanilla and cinnamon
4.Pour over the Apple Dumplings
5.Pour the Mountain Dew over the top
6.Bake for 35-45 minutes in a preheated oven or until goldy brown

-I like to coat the apples in the cinnamon and sugar before wrapping

Delicious! (Ha! Got it!) Enjoy!