Chocolate Caramel Toffee Bars

I have found my new Go-to dessert for any function I need to bring a dish for.  This is the most wonderful creamy caramel, chocolate chip bar I've ever eaten.  I've adapted the recipe from Grateful Belly blog which is a wonderful site you should check out.  Go make these right now and let me know what you think.  I personally think they are AWESOME!

Honey Mustard Dressing

This is a dressing I made up in the last few weeks and it sure is yummy.  Give it a try and let me know what you think.

Here's what you need:

2 Tbs. Stoneground Country Dijon Mustard

6 Tbs. Honey (I use Trader Joe's )

1-1/2 Tbs. apple cider or seasoned rice wine vinegar

1/2 tsp. salt

1/2 cup Canola oil

Place the mustard, honey, salt and vinegar in a bowl or large measuring cup and mix until completely incorporated.  Add the oil and mix until completely incorporated.  Store in the refrigerator for several weeks.  

Super delicious on salad or as a dip or served with chicken for dipping.

Serves - 1 cup approx.

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Honey Mustard Dressing

Linking up with Fusion Friday at Jennifer Cooks

Eat at Home Cooks

Michelle's Fruit Dip

Here is a recipe I created years ago after paying a fortune for a pre-made fruit dip.  I think this recipe is heavenly and has a super silky creamy texture.  Give it a try and let me know how much you love it too.

Here's what you need:

4 oz. cream cheese, at room temperature

1/2 of a 14oz. can sweetened condensed milk

8 oz. Cool Whip

In a medium bowl beat the cream cheese until fluffy.  Add the sweetened condensed milk and mix until completely incorporated and no little bits are showing.

 

When completely smooth, add the cool whip and beat until completely incorporated.

 

Serve with fresh fruit.  I think it's best with strawberries, but you can eat it with what ever you like as long as you eat it.

 

Great for entertaining or just for dinner on a weeknight.  Keeps for at least two weeks in the fridge.

Enjoy!

Here's the handy printable - Michelle's Fruit Dip

Linking up with

Fusion Friday over at Jennifer Cooks, come check us out.

Ingredient Spotlight at Eat at Home

Mrs. Fox's Sweets

Buttermilk Skillet Biscuits

I have tried many recipes for Buttermilk Biscuits and none are as good as the ones I found a few weeks ago on Mrs. Happy Homemaker.  I have made them several times in the last couple of weeks.  I found out in the process of trying them that I like making one large skillet biscuit instead of many smaller biscuits. Have you ever made a skillet biscuit?  You gotta try it tonight!  These are delicious!

Here's what you need:

2 cups self-rising flour

1/4 cup vegetable shortening, cut into cubes (I use butter flavor Crisco) 

3/4-1 cup buttermilk (depending on the humidity you might need up to 1 whole cup)

1/2 tsp. Kosher salt

4 Tbs. butter, melted

10" Cast Iron skillet

Preheat oven to 500 degrees.

In a mixing bowl place the self rising flour.  Add the shortening cubes and mix with your fingers until it resembles little peas.   

 

 Add the buttermilk and stir with a fork until almost completely incorporated.  Use your hands to bring the dough together, making sure you are gentle with the dough.

 

On a piece of parchment pat the dough into approximately a 9-1/2 " circle.  It will be about 3/4" thick.  

 

Pour half the melted butter into the bottom of the skillet and place the biscuit dough on top.  Then pour the rest of the melted butter on top and brush to completely coat the biscuit with melted butter.

 

Bake in the oven for 13 - 15 minutes until golden brown.  Remove from oven and cut into wedges.

 

Serve with butter, honey and homemade strawberry jam.. 

Ok, if you only have store bought I guess that's okay.

You can also make these in individual biscuits.  When the dough is on the parchment just pat it into a rectangle and using a pizza cutter or a wet knife, cut the biscuits into individual pieces.  Place on a baking sheet or in a pie dish with the melted butter and follow the rest of the instructions.

Serves 4 - 6 - 8  Depending on how many you want to eat.  Makes approx 6 - 8 biscuits

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Buttermilk Skillet Biscuits

recipe adapted from:   Mrs. Happy Homemaker
Linking up with Fusion Friday at Jennifer Cooks

Oven Roasted Asparagus

For years I steamed all my veggies and when I started really watching the cooking shows on the Food Network I noticed that most of the TV Chefs roast their veggies in the oven.  I especially like to watch Ina Garten and she roasts everything.  I gave it a try and have now been roasting my veggies in the oven for about 1-1/2 years.  Here is my favorite thing to roast.  Give it a try and let me know what you think!

Here's what you need:

1-1/2 Lbs. asparagus, fresh

1 - 2 Tbs. good olive oil

1/2 - 1 tsp. Kosher salt, or as much as you like

1/2 tsp. fresh ground black pepper, or as much as you like

Preheat oven to 425 degrees.

Holding the middle and lower end of one stalk bend until it breaks, usually about 3 inches will break off.  Like up the rest and cut them all at the same point, or if you want, do like I do and break each one.  This breaks off the woodsy end and leaves just the tender part to eat.  Wash and dry the asparagus.

On a large baking sheet place the asparagus and drizzle with 1 - 2 Tbs. of good quality olive oil.

 

Next sprinkle with salt and pepper and toss to coat all the asparagus spears.

 

Roast for 7 - 10 minutes for tender-crisp and 10 - 13 minutes for soft asparagus.

 

Serve with mayonnaise or eat just by themselves.  Ever since I started roasting asparagus, I don't use mayonnaise anymore because it has so much more natural flavor than before.

Serves 4

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Oven Roasted Asparagus

Crock Pot Teriyaki Chicken

I feel like this recipe is kinda cheating because the sauce is the same as my Crock Pot Teriyaki Pork Tenderloin, but the difference is the meat.  It is amazing how the same sauce can be cooked with several different types of meat and they all turn out just a little different.

If you like Teriyaki sauce you'll love this recipe.  Give it a try and let me know what you think!

Creamy Lime Bars

I LOVE lime, I'm not sure why, I just do and I am always on the lookout for more lime recipes.  I made this delicious recipe a week ago at my Gold Party.  Have you been to one of those yet?  It was a blast and I made LOTS of money on old broken Jewelry I had sitting in the cupboard.

Anywho, I found this wonderful recipe over at Mel's Kitchen Cafe and have made them twice now.  They are super yummy and super easy so please give them a try and let me know whatcha think, okay.

They would probably be just as tasty with lemon.

Here's what you need:

Crust

1-1/2 cups animal cracker cookie crumbs (I use the Sunnyside brand box from Save Mart)

3 Tbs. packet light brown sugar

pinch of salt

4 Tbs. butter, melted, unsalted

Filling:

2 ounces cream cheese, room temperature

zest of two limes (approx. 2 Tbs.)

1 can (14oz) Sweetened Condensed Milk (I always use fat free and it's delish)

pinch of salt

1 large egg yolk

1/2 cup fresh lime juice (approx. 5 limes)

Preheat oven to 325 degrees.

Line a 8 x 8 inch baking pan with parchment leaving an overhang on two sides and spray the sides not lined with cooking spray.  Set aside.

In a food processor process the cookies until you have a fine crumb.  If you don't have a food processor you can put the cookies in a large zip-lock bag and smash with a rolling pin or meat tenderizer and still get the same result; plus you don't have to wash up the 25 pieces that make up the food processor!

If you are using a food processor, after the cookies are processed, pour out of bowl then measure the correct amount and place back in the bowl of the processor and add the salt, brown sugar and melted butter and pulse until it resembles wet sand, if you gotta clean it, might as well use it.

If you don't have a food processor, in a med bowl measure the cookie crumbs, salt, brown sugar and melted butter and mix with a fork or your clean fingers until it resembles wet sand.

Pour the mixture into the baking pan and press with clean hands until it is in an even layer.

 

Bake for 15 - 18 minutes.  The crust should be light golden.  

While the crust is baking make the filling.

In a medium bowl, beat cream cheese until fluffy. Add the Sweetened Condensed Milk and mix until incorporated.

 

 

 Next add the lime zest and mix well.
  
Add egg yolk and lime juice and mix until completely incorporated.

 

Pour filling evenly over the baked crust and bake in oven for 20 - 25 minutes or until set and no longer jiggly.

 

Remove from oven and let cool in pan on top of a wire baking rack for 2 hours.  Cover pan with plastic wrap or tin foil and refrigerate for 2 hours until chilled.  

 

Using a small paring knife, run along the edge without the parchment to loosen the bars and then lift up using the parchment to remove the whole bar pan at once.  Cut into squares and serve.

 

Yum!  If you like Key Lime Pie or anything with lime, you'll LOVE these!

Serves 16

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Creamy Lime Bars

Recipe adapted from - Mel's Kitchen Cafe

Linking up with Fusion Fridays at Jennifer Cooks