Butter, with a side of Bread // Easy family recipes and reviews.

Wednesday, May 22, 2013

CARAMEL APPLE COOKIES

My kids had a singing performance this week and I wanted to make something special for dessert afterwards. I was flipping through an old Betty Crocker magazine and found these darling cookies and immediately began assembling ingredients. I've glanced at these cookies a few times over the years but never made them because I thought they looked too time consuming. I'm relived to say they were much, much easier than I thought they'd be! The dough came together quickly and decorating the cookies was a snap! Plus~ look how they turned out! They're so cute!

Caramel Apple Cookies

Adapted from Betty Crocker

Cookies:

1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Caramel on Top:

1/2 cup caramel ice cream topping + 1.5 TBSP flour

24 square wrapped caramels + 2 TBSP water

{I didn't have 24 caramels and didn't want to sit and unwrap them all anyways, so I did the ice cream topping method and it worked beautifully!}

***You'll also need 18 wooden sticks. I tried both the wide craft sticks and thin popsicle sticks and both worked well!!

Directions:
Heat oven to 400°F. Line a cookie sheet with parchment paper.

In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, and salt.

On lightly floured surface, roll dough 1/3 inch thick. Cut with an apple-shaped cookie cutter. Or, if you're like me and don't have an apple-shaped cookie cutter, use a pumpkin cutter and simple turn it upside down!

On a parchment lined or lightly greased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie. {Into the stem of the pumpkin.} Don't let this step scare you, it's actually really easy! Just take one hand and lightly touch the top of the cookie while you use your other hand to push the popsicle stick in the cookie. You'll be able to feel exactly where the stick is in the cookie- I tried to push it in until it was almost to the top of the cookie.

Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before adding caramel glaze.

If you're using caramel ice cream topping: mix topping with flour until smooth.

If you're using caramel squares: In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. If it's not spreading a lot, add more caramel! You can also encourage the caramel to spread down one side or another by adding drips to certain sections of the top of the cookie. Sprinkle with candy sprinkles.

Allow cookies to sit out about an hour for caramel to harden a bit. Lay flat to store.

ENJOY!

Monday, May 20, 2013

100 CALORIE CHOCOLATE CAKE IN 30-SECONDS!

Really! I do not kid.

30 seconds!

And 100 calories!

For chocoholic, sugar addicts, who are pathetically impatient like me, this is just divine.

This cake is another Pinterest tried-and-true find, and boy am I happy to have made the discovery! Like usual, there are few minor tweaks from the original recipe (we aren't coffee drinkers). Here's the method to my madness:

30-second Chocolate Cake
(Adapted from Eating Well Living Thin(er!))

2 tbsp. flour

1 1/2 tbsp. no-calorie sweetener (I've used sugar, too... which makes it, like, 175 calorie cake:)

2 tsp. cocoa powder

1/4 tsp. baking powder

Pinch of salt

2 tbsp. milk

1 tsp. oil

1 drop of vanilla extract

Spray a mug or ramekin with cooking spray. In the cup combine the flour, sweetener, cocoa powder, baking powder, and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.

Bake in the microwave on high for 30 seconds. You may need to add 5-10 more seconds depending on your microwave. *Note: don’t overcook or it will be rubbery! It should be moist on the bottom and will continue cooking as it sets.

I serve with a sprinkle of powdered sugar, but you could top it with fruit, whipped cream... anything!

I give this one a 9/10- it's such a great go-to, make it in a pinch recipe!
Totally enough to settle my post-meal sweet tooth. (And that's a tall order.) PIN IT (eh, get it!?) Give it a try!

Friday, May 17, 2013

{INCREDIBLE} LEMON BARS

I've always loved Lemon Bars but this recipe certainly tops any I've ever tried! I love how they're not thin but instead are the height of other dessert bars I've made in the past. I also love that they use fresh lemons! They're not too sweet but not too tart- the perfect lemon dessert for Spring!

The recipe below fills a 9x13 pan and serves a lot. One small square is a perfect serving. I'd say a pan can feed a crowd of 20+ people. If you'd like, halve the recipe and make it in an 8x8 square glass pan. Or make the 9x13 and freeze the leftovers- they freeze beautifully!

Incredible Lemon Bars
Adapted from Allrecipes.com
Crust:

1 cup butter, softened
1 tsp salt
1/2 cup sugar
2 cups all-purpose flour

Filling:

2/3 cup fresh lemon juice {uses about 3-4 small/ medium lemons}
3 TBSP lemon zest
1/3 cup + 2 TBSP all purpose flour
6 eggs
2 1/4 cup sugar

Preheat the oven to 350 degrees.

Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.

{Note: in a couple of pictures below, I used a bakers quarter sheet. Just use a 9x13 pan. Trial and error on my part! }

Combine crust ingredients and mix well. Press into pan using the back of a spoon or your hands. Hands work well. I like to first get the crust spread evenly, then I try and push the edges of the crust up just a bit so that it holds the filling better.

Bake crust for 20 minutes.

While crust is baking, prepare ingredients for the filling.

I learned a trick to get more lemon juice out of fresh lemons- put them in the microwave for 15 seconds just prior to juicing them. I haven't done any scientific research to see if this works, but I did get more than the required 2/3 cup! Also, I find it's much easier to grate the outside of the lemon for the zest prior to juicing it!

Mix all filling ingredients with a whisk in a large bowl.

Once crust is done, allow it to cool for 10-15 minutes, preferably in front of a fan so that it cools to room temperature, or close to it.

Pour filling onto crust. Carefully put back into oven. Bake for about 35 minutes, watching the last 5 minutes that it doesn't brown excessively.

Remove from oven and dust top with powdered sugar. Allow to cool a few hours before cutting. {If you don't have a few hours, then place them in the fridge after a while, to cool faster.}

ENJOY!

To soften butter, I like to use the defrost function on my microwave. I use a timed defrost, as opposed to selecting a food item, then set it for 1 minute. It might need extra time if you're softening more butter.

Wednesday, May 15, 2013

{THE BEST} TEXAS CAVIAR

Have you ever had "Texas Caviar?" Sounds odd, I know. The first few times I heard how amazing it was, I didn't really listen because ummm... I don't want to try caviar. Sounds pricey. And slimy.

Then I had it at a potluck and oh how my attitude changed. It has nothing to do with actual caviar, really it's just a play on words in an attempt to describe a ridiculously easy appetizer that is absolutely amazing! Honestly, try it. Just be prepared to ditch the chips and grab some other utensil that allows you to eat more, faster. {Wait, is it just me?!}

This version has an added ingredient that's not normally found in other versions: avocado. Don't leave it out. In my opinion it takes the dish from good to stellar. Other versions also use Black Eyed Peas, but I think they're harder to find and cost more than regular beans. So I use regular cans of beans instead and you know what? It tastes the same!

The BEST Texas Caviar

1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can sweet corn, drained
3 good sized roma tomatoes, diced
1 bunch green onions, sliced
2 large avocados, diced
about 1/2 a bunch of fresh cilantro, chopped
8 oz {1 cup} Italian dressing ~ I use Good Seasons dressing packets that you mix yourself. It just takes 1 packet, that way you have it in your pantry to make another batch later on!
1 small lime, sliced in half {I juice 1/2 the lime into the dish, then use the other half to garnish

Add all ingredients to a large bowl, including Italian dressing.

Stir.

Serve with taco chips. It's also amazing over chicken tacos or chicken enchiladas. Or quesadillas. Or just eaten by itself, as a snack. YUM.

Monday, May 13, 2013

BACON CHICKEN SALAD WITH RASPBERRY POPPY SEED DRESSING

Butter With a Side of Bread: Bacon Chicken Salad w/Raspberry Poppy Seed Dressing

I'm going to admit that I am one of those people who really likes salad, but is not a big fan of very many veggies! I discovered this salad a few years ago and it is my favorite! The fact that it has bacon in it makes it popular with my husband too and the fact that it also has chicken in it makes it very filling too!

Bacon Chicken Salad

2-3 heads of Romaine lettuce

10-12 slices of bacon, cooked and crumbled

2-3 cups of cooked chicken (I usually use a rotisserie chicken)

1-2 cups shredded mozzarella cheese

Raspberry Poppy Seed Dressing

1/2 cup rice vinegar

1/2 cup oil

1/2 cup sugar

2 Tbs. poppy seeds

2 tsp. raspberry jam

I always cook my bacon in the oven because it is much easier and less messy too. Just line a jelly roll pan with foil and bake at 400 degrees for about 15 minutes. As soon as it is done, just place the cooked bacon on paper towels until cooled. That's it! Assemble the salad (lettuce, bacon, chicken and cheese) and keep in the fridge until ready to serve.

Mix up the dressing and keep in the refrigerator. I like to keep the dressing separate and let everyone use as much as they want, but if you are taking the salad to a potluck or something, you can add the dressing in and mix it all up immediately before serving.

Friday, May 10, 2013

GIVEAWAY: $100 AMAZON GIFT CARD

I think I need to admit that I have a little addiction to a little thing called Amazon. I think the UPS man probably thinks that I am a little crazy since he is at our house at least a few times a week with Amazon deliveries! I just love getting great deals on diapers, household products and sometimes even groceries...without having to drag all of my kids to the store. Anyone else love to shop on Amazon? We are offering up a $100 gift card to Amazon so that you can splurge on the next item or two on your wish list!

Here's how you can enter: Below I've listed out over 30 of our latest recipes. All you have to do is re-pin the recipe and check that you've repinned in the box below- voila! It gets better- you can actually come back each day over the next month and re-pin a different recipe for another entry! All that we ask is that you copy and paste the link to your pins in the box below.

Not on Pinterest? Create an account and get started! Pinterest has become one of my favorite ways to organize great recipes!

You can also get an entry by liking us on Facebook and following us on Twitter.

Good luck everyone and thank you for participating!

RECIPES YOU CAN RE-PIN EACH DAY TO ENTER: