A recipe blog for picky eaters.

Thursday, April 14, 2011

Nutella Toffee Crescents

 If you have a sister, you probably know that they're your first friend, and if you're fortunate as you grow older, they'll come to be one of your truest friends. My big sister has taught me so much over the years. One of the most important things she has taught me is how to cook. Even if it was via the telephone after she had moved out and gotten married. Bless her heart, she was so patient when I was calling every five minutes when I wanted to attempt to fix dinner for the family while Mom was at work. I distinctly remember one night I called her so many times over frozen chicken that she answered her phone, "Julia Child!" That memory always makes me smile. I love my sister.

Somehow I always end up going off on a tangent in my posts...back to the food!

Breakfast...brunch...afternoon or midnight snack, I could eat these yummy treats any time! My sister brought these to a dinner at our Mom and Dad's house recently and I fell in love with them. The first words out of my mouth were, "Oh my gosh these are SO good, they're going on the blog!" They're super easy to make, and even more delicious. Even better, there are only four ingredients!

What you'll need: Two cans of Crescent Rolls, 1 cup Nutella, Heath Milk Chocolate Toffee Bits and Confectioners Sugar.

Open one can of crescents, separate each triangle. Now comes the fun part...melting the Nutella. Since I like to keep it simple, I microwaved it for about 30 seconds. The key is to make it look like this:

Spread the warm Nutella on a crescent triangle.
Then sprinkle the toffee bits on top of the Nutella.
Roll the crescents up and place on a greased baking pan. If there is some overflow of the "good stuff" you might want to fold the end of the crescents over so that goodness doesn't escape.
They don't look so fancy now, but when these babies are done, they are oh so scrumptious. Bake at 375 for 11-13 minutes, or until they're golden brown. Dust with confectioners sugar while they're still warm.
Of course, they're good after they've cooled, but they're even better when served warm. Which is exactly my reasoning for waiting approximately 1.2 seconds before having one on my plate.
The next time you're looking for something simply delicious and indulgent, give Nutella Toffee Crescents a try!

Friday, April 1, 2011

Peanut Butter Pudding Pie

 I'm sure everyone is familiar with the old saying, "The way to a man's heart is through his stomach." I have my own take on that...being a good cook helps, but thankfully isn't the only sure way of endearing yourself to your beloved. When my sweet husband and I started out on our own, we will just say that my culinary skills were lacking. A lot. Granted, I was very young, and looking back, I'm thankful that young love is strong enough to overcome a fear of starvation. I was so confident in the tiny little kitchen in my apartment, armed with a freezer full of hamburger and a cabinet full of Hamburger Helper. We ate it five days a week. Each day had it's own flavor. 11 years later, we can't even bring ourselves to place a box in the cart at the grocery store.

Okay, back to the reason you're here. Peanut Butter Pudding Pie. This was introduced to me during the first Thanksgiving I spent with my future in-laws, where I learned it was a childhood favorite of Bill's. Yearning to expand my repertoire beyond copious varieties of Hamburger Helper, charred bacon and gravy thick enough to eat with a fork, I asked for the recipe. Years later, this is still hands down one of his favorite things to eat. I hope it will soon become one of yours, too!

What you'll need: 2 frozen pie shells, 2 cups confectioners sugar, 1/2 cup peanut butter, 3 cups milk, 1 large box Vanilla Cook and Serve Pudding. (Instant will not work, as the hot pudding is a vital ingredient in this recipe.)

First, bake the pie shells as directed.

Then, in a much larger bowl than I used, combine the peanut butter and sugar.

When first combining this mixture, you can use a fork, but when it comes down to it, you've gotta get in there with your hands and combine the mixture until it's crumbly.

At this point, you're about halfway there. If all of the sugar has been incorporated into the peanut butter and the mixture isn't crumbly enough, you can keep adding sugar until it does. I've found that the amount of sugar needed varies with different brands of peanut butter for some reason.

When the peanut butter and sugar mixture is sufficiently crumbled, reserve a handful of the crumbles for garnish, and pour the rest into the pie shells.

Now it's time to prepare the pudding in a medium saucepan on the stove over medium heat as directed. It's important to bring the pudding to a boil and stir constantly until it begins to thicken.

Then you will pour the hot pudding into the pie shells on top of the peanut butter crumbles. The hot pudding will melt the crumbles and it makes it so rich and delicious.

While the pie is still hot, garnish it with the peanut butter crumbles.

For best results, allow to set in the refrigerator overnight before serving. Hope you enjoy this recipe as much as we do!

Wednesday, March 23, 2011

A recipe blog for picky eaters.

Hi there! You know that kid who was banished to the kitchen table for an hour, staring at the grotesque brussel sprout on their plate? Fighting the epic battle of the green vegetable, especially THAT one? That was me. Now I'm grown up (depending on who you ask) and much to my parents' (and husband's) chagrin, that brussel sprout face-off didn't aspire me to be a diverse eater. I've been contemplating starting a blog for a while now, and at the urging of a good friend, I'm going to give it a go. =) I love reading recipe blogs, but if the dish looks overly complicated, or has a zillion funky ingredients, I'm out! So welcome to the blog where you'll find recipes that are quick, yummy and simple enough for that picky eater (and cook)! I look forward to sharing some of my favorite things with you and getting to know you!