Snickerdoodle Bread

As most of you know by now because of my other Snickerdoodle posts…my hubby loves Snickerdoodle anything. I thought he might be getting bored of banana bread for breakfast so I decided to make him a dessert bread for breakfast. After searching I found a recipe that sounded good but I decided to change it up a little bit. Needless to say it was delicious and totally like having dessert for breakfast! (Who can complain about that?) It made enough for 2 loaves so I just froze half to make later on.

Sadly I didn’t take a picture of the finished product….you’ll just have to make it and see for yourself how yummy it looks :)

You need:

2 1/2 cups flour
1 tsp. baking powder
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
2 tsp. vanilla
3/4 cup Greek yogurt
1 pkg. White chocolate Chips
4 TB sugar
4 tsp. cinnamon'

Pre-Heat oven to 350

First: whip up your butter, sugar, and cinnamon until it is fluffy

Next: add your Greek yogurt followed by the Greek your eggs

Then: add your flour and baking powder

Last: add your all of your vanilla chips (and eat a couple! I love vanilla chips!)

 

Mix up the 4TB sugar and the 4tsp cinnamon.

Spray a bread pan with cooking spray. Add only half of your batter. Then sprinkle with half of the cinnamon sugar mixture. Add the rest of your batter and sprinkle the rest of the cinnamon sugar on the top of the bread.

Take a knife and make a swirling motion through the batter to mix some of the cinnamon in.

Bake at 350 for about 35 minutes or until a knife inserted in the center comes out clean.

Tips from KJ:

You don’t have to use Greek yogurt if you don’t have any. You could use regular yogurt or sour cream.

Experiment with different kinds of chocolate chips. I think toffee ones would be so yummy!

You could also make these into muffins!

Modified from Lil Luna

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Frog Eye Salad

So I feel a little sad that I have been pretty much absent from this blog since April. Things got a little crazy when we were moving while I was practically 9 months pregnant and then having a little bundle of Joy (see picture below in his cute “mommy’s little cupookie” onesie made for me by Elizabeth Johanson) makes it hard to blog let alone invent new recipes! But now I’m back and hopefully better than ever! :)

This is my new baking helper Little Jay who entered our lives on May 11 of this year! We are in love with him :)

Here is a recipe that is not new or invented by me but just one that you must know how to make if you are married to a man named Mark Helberg. He LOVES this stuff and would eat it every day if I kept it on hand. :) Now I know that most of you are not married to Mark Helberg but I’m sure you can find someone who also loves this stuff!

You need:

1 cup sugar

2 tablespoons flour

1 teaspoon salt

1 3/4 cups pineapple juice (use from juice reserved from pineapples)

2 eggs, beaten

1 16-ounce package acini de pepe

2 11-ounce cans mandarin oranges, drained

1 20-ounce can crushed pineapple, drain and reserve juice

1 20-ounce can pineapple chunks, drain and reserve juice

1 9-ounce carton light whipped cream

marshmallows

Cook Acini de Pepe. Drain it and let it cool. (I stuck it in the fridge to speed this up but check it because you don’t want it to get cold! Just room temp)

Combine sugar and flour in a pan and gradually stir in pineapple juice and eggs

Cook over medium heat, stirring until thickened

Once the pasta is cooled add the egg/sugar mixture to it and stir it up.

Next add all of your extra ingredients.

Keep in the refrigerator until ready to serve or after you have served so your husband can eat it for days and days :) 

Tips from Kj:

The thing that is fun about this is that you can add whatever you want to this past and it will be delicious! Experiment with different types of fruit or fun things like chocolate chips, bananas, peaches, strawberries etc.

Really make sure the pasta is cool before you add the egg mixture. No one likes scrambled eggs in their frog eye salad!

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Twice “Baked” Potatoes

I say twice “baked” because these are so much quicker than that! They still are delicious but in half the time because you don’t bake them at all….you microwave them! I am not saying you should do this all the time. Twice baked potatoes are so yummy when baked but if you need a quick appetizer in a time crunch this is the way to go!

You need:
5 medium sized potatoes
4 tablespoons butter
1/4 cup milk(give or take to get texture you want)
1/3 cup sour cream (same thing with texture)
1 teaspoon Garlic Mrs. Dash
1/2 teaspoon Onion Powder
Salt to taste

First thing you will remember you are running late so you will microwave your potatoes while you are showering. So, for about 10 minutes. (this is an I’m running late shower) Then you will check them to see if you can easily poke a fork into them. While you are blow drying your hair you will microwave them again at 2 minute intervals until you can easily poke a fork into them. After that you finish getting ready while the potatoes cool off a little.

Then scoop out the insides with a spoon and put them all in a bowl.

You don’t have to get it all out. I like a little potato on the edges. Add your other ingredients to the bowl…

And mash your heart out!

When done mashing fill your little potato boats back up with mashed potato.

Add lots of cheese!

Then, stick a lid on and get in the car and drive to your destination! (Or skip this step if you are not going anywhere)

When you get there throw them in the microwave for about 4 minutes. Forget to take a picture of the finished product because you are eating dinner with your amazing family and wahla! You have Twice “Baked” Potatoes.

Tips from KJ:

These potatoes are already super good just like this but try adding:
Chives or Bacon or other things you like on potatoes either in the mashed potato mixture or just sprinkled on top.

I personally think these would be amazing with broccoli pieces mixed in.

If you want to bake them just do your normal baked potato time. Complete all in between steps. Turn your oven to 350 and bake for about 10 minutes. 

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