Happy March

The spring weather has taken us out to the garden this week.

We were able to plant vegetables and flowers this past week. Photos coming soon!

Once the warm weather hits I find I am not on the Internet as much. It just seems to be

the ebb and flow of the days and seasons. I am on Tumblr  a lot this year. Last year I it was Pinterest.

I think Pinterest might miss me! lol

 

 

Mississippi Roast

I made my version of Mississippi Roast from Pinterest. The original Mississippi Roast can me found here.

I was easy and it was yummy! I have a lot of people to feed so I bought a 5lb roast. It made a good amount of meat.

I use crockpot liners. I just do not have time for cleaning pots and pans.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hey! Where is my butter? I used 2 sticks of butter. I could not find Au Jus Gravy so I bought Slow Cooker Pot Roast mix instead. The Spicy Pepperoncini were on sale.

 

 

 

 

 

 

 

 

 

Ready for almost 7 hours of cooking.

 

 

 

 

 

 

 

 

 

 

 

I had mine over rice. Others had it on hamburger buns.

Cheesecake Thumbprints

As Seen On Pinterest!

These were a very big hit at my house. At the request of one of my daughters, I did one batch with out the filling. Those were a hit too! I am glad I made a double batch.

The orginal website is here.

For the cheesecake filling
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla

For the cookie dough
16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour

To prepare cheesecake filling

In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla – cover and place into the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

To prepare the cookie dough

In a large mixing bowl, beat together butter, sugar and salt until creamy and combined. Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.

Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon, lightly dipped in flour, make an indentation in the center of each ball.

Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.

Remove cookies from the oven and fill the indentations with the cheesecake filling using a teaspoon. Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies to a wire rack to cook completely. When cool, place cookies into the refrigerator to chill before serving.

Makes about 30 cookies.

Cinnamon Sugar Donut Muffins

Found on Pinterest. I really use it now for all my dinner and baking needs. I am a visual person. Looking at the photos alone helps me decide to click or not. I tell everyone I know about Pinterest.

Cinnamon Sugar Donut Muffins
Adapted from Baking Bites

¾ c sugar
1 large egg
1 ½ c all purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ c vegetable oil
¾ c milk
1 tsp vanilla

3 Tbs sugar
1 tsp cinnamon

Preheat oven to 350˚F. Lightly coat a muffin tin with non-stick spray. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, stir together the flour, baking powder, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Divide batter evenly into muffin tin, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 10 minutes, then remove muffins from tin. In a small bowl, combine sugar and cinnamon. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Bobby’s Goulash (You Know – Paula’s Boy)

I want to give this a try next week. Here is the link.

Source: pauladeen.com via Jill on Pinterest

Made these Mini Corn Dog Muffins

I found this yummy recipe via Pinterest. It was a big hit.

Mini Corn Dog Muffins

Ingredients (makes 48 mini muffins)

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1″ bites (Note: “Hebrew National’s are longer, thinner hot dogs, so I cut each one into 6 pieces. You’ll want each piece to be about 1″ long.”)

Instructions

• Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.