Guest Post: Inside BruCrew Life

I have a fabulous guest blogger here today! She has a delectable treat for us and I insist you make it this weekend. I will let her introduce herself. You may already know her and her tasty recipes, if not, now you will...

Hi, fellow baking fans!

Jocelyn from Inside BruCrew Life here with you today. I am so thrilled to be guest posting on Mandy's Recipe Box.  She is an amazing cook/baker/blogger, and I always look forward to seeing what she has cooked up. Thank you so much Mandy for asking me to be a part of your blog today, and I am so sorry it took me so long to get this too you!  This summer has been crazy!  Can anyone else believe that is almost over???

I am a SAHM mom to 3 kids, and I have been married to my best friend for 13 years.  I enjoy spending lots of bonding time with my kitchen aide.  I have quite the sweet tooth and my blog has become an outlet  for me to share those crazy baking concoctions with others. My family is used to me making something yummy at least 2-3x's a week. In fact, I tease my husband that we like to eat brownies for dinner when he is working. (ok, not really) I also find time each week for card making, scrapbooking, and making flowers for my etsy shop, The Trendy Owl.

One of my family's favorite things to make all summer long is shortcake.  We love it with just about any fruit that comes in season.  This week we went with the traditional strawberry shortcake, but with a BruCrew twist:-)  I hope you will enjoy our crazy combo!  Please stop in my blog sometime, I would love to meet some new fellow foodies!

Toffee Crunch Strawberry Shortcake

4 c. sliced fresh strawberries
1/4 c. sugar
2 tbsp. lime juice
2 1/3 c. bisquick baking mix
2/3 c. milk
3 tbsp. sugar
3 tbsp. melted butter
1 1/2 c. heath baking bits
cool whip
choc syrup

Mix the strawberries with the sugar and lime juice and set aside.  Stir together the baking mix, milk, sugar, and butter until it forms a soft dough. Stir in the baking bits.  Drop by spoonfuls onto an ungreased baking sheet.  Bake 10-12 minutes or until golden brown.  Split the shortcakes in half and layer with cool whip and extra strawberries.  Drizzle with chocolate syrup.

Thank you for letting me share one our favorite treats with you today. I would love for you to visit me over at my blog...

just don't judge me when you see how much sugar I consume weekly:-)

Hugs, Jocelyn

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Fiber One Cereal Giveaway

I had a package waiting on my front steps when I got home from grocery shopping today. Inside was a little gift from Fiber One. 

It included the following:

1 box of Fiber One 80 Calories Cereal

1 sensor pedometer with USB connector to chart walking progress

1 neoprene iPod/smartphone holder with armstrap

I'm pretty happy because I'm always looking for great tasting cereal that is good for me at the same time.

Brand new Fiber One 80 Calories cereal is on store shelves now. It has a light honey flavor and is a delicious way to start your day. With 40 percent of the Daily Value of fiber in one 80 calorie serving, Fiber One 80 Calories cereal can help curb your hunger, which can help you stick to your weight loss plan.

Want one of these little packages to appear on your door step? 

Well you can because it's...

To enter this  giveaway all you need to do is leave a comment telling me what you eat for breakfast that is filling. It's difficult to find something healthy that doesn't leave you hungry an hour later. So tell me what keeps you full at breakfast. Be sure to leave your email address in the comment so I can contact you if you win. 

You have until Sunday July 31st at midnight Mountain time to enter. 

Visit their website for coupons on Fiber One products.

This giveaway is courtesy of Fiber One and MyBlogSpark.

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Creamy Lemon Crumb Bars {Totally Tasty Tuesdays}

I love the Pioneer Woman. I just do. I have her cookbook and I cannot wait until her cooking show debuts on Food Network in August. She can't share a bad recipe. Like these Lemon Bars. Oh they are the best. I love them so much better this way (creamy) rather than the usual way you see them, with a jelled filling.  These are best served cold. They are so refreshing and need to be made on a weekly basis, in my opinion.

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees.


Mix butter and brown sugar together until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. 

Spread the other half of the crumb mixture mix on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Printable Version 


I linked these to Whatever You Want Wednesday, This Chick Cooks, Gooseberry Patch, Tidy Mom, Everyday Mom's Meals, Melt In Your Mouth Monday, Crazy Sweet Tuesday, Tuesday Talent Show

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Thai Sweet Rice Crackers.

Organic Thai Rice Crack­ers are a deli­cious tra­di­tional Thai snack made from crunchy puffed brown or white rice. These glu­ten free,dairy free treats are hand-made using organ­ic­ally grown pro­duce and are ideal for a healthy snack,kids’ lunch boxes,party nibbles,or an after­noon treat.

Ingredients:

• 300 gms rice cracker
• ½ cup water
• 400 gms Brown Sugar

Preparation:

1. Bring the rest of cooked rice press in the round or square molding as you desired.
2. And bring to dry under the sun 1-2 days and then fried in hot oil.
3. Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time.
4. Turn to brown on both sides, remove and drain.
5. Add brown sugar in a saucepan and stir to dissolve, continue boiling, and the sugar will start to change to almost thick turn off the stove.
6. Take a spoon and make swirls on the rice crackers and leave it to cool.

Note: must top brown sugar when still hot.

  

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Winner of Southern Quick-Fix cookbook is...

...#11 Kelly!

Congrats to you Miss Kelly. 

Thank you to everyone who entered this giveaway.

And thanks for supporting Mandy's Recipe Box. 

You make this girl pretty happy.

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Creamy Broccoli Side Dish

This is a great side dish for using broccoli. It is sort of a mini casserole and you could surely add chicken and make it a main dish. We had it on the side of these Country Style Ribs and they went great together. My little Emma (3) loves her broccoli. She gobbled this right up.

A side story about Emma and her broccoli...a family friend wanted Emma to go play with her. She's 9. Emma wouldn't do it. She wanted to stay with me. Well the little girl goes and gets a piece of broccoli (we were at a wedding shower) and says, "Emma...look what I have!" as she waves the broccoli. Well Emma hopped right up and grabbed the broccoli and went to play. It made me giggle.

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup mayonnaise
• 1 medium onion, chopped
• 2 eggs, lightly beaten
• 6 cups frozen chopped broccoli, cooked and drained
• 1 cup (4 ounces) shredded cheddar cheese
• 1 tablespoon butter, melted
• 1/4 cup soft bread crumbs
• 
  
• In a large bowl, combine the soup, mayonnaise, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes.

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Grilled Vegetable Pasta Salad

Fresh summer salad ingredients: basil, red and yellow tomatoes.

We have a wedding to go to. And not just any wedding. My first born son's wedding. I am mother of the groom. For the first time. Twenty-nine summers ago I cradled this soulful, musical being with new mother innocence and awe, lost in the ocean of this newborn's eyes, starting a journey called motherhood with few tools beyond my willing heart and a deep rooted conviction that I would create for him a childhood unlike my own.

And in many ways I did. I listened with curiosity. I valued his opinion. I gave him paper and paint and books and music. I gave him the time and space and respect to create. We hung together as true companions.

He was always good company.

And still is.

He inspires me daily. We connect through Instagram and iChat. He lives his life as an artist. Creatively. He improvises and honors his intuition. He composes music. Takes killer iphone photographs.

And he cooks.

In fact, he inspired this recipe.

Because he loves to grill vegetables.

His lovely bride is a vegetarian.

So the next time I cook for them- as husband and wife- I think I'll make this vegan pasta salad with smoky grilled vegetables.


Read more + get the recipe >>

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Cinnamon & Sugar Pull-Apart Bread

I did it. I finally made this infamous bread. I saw it on Joy the Baker  and I couldn't get it out of my head. I had to do it. Oh.my.word. It looks complicated, but it's not. Even if it were, it doesn't even matter. It would be worth it. My son and I ate most of it before dinner (like right before dinner). We couldn't help ourselves. Fresh out of the oven, it's so warm and crunchy and gooey and yummy. It tastes best served fresh like that, but it's not bad warmed up as leftovers (ha! like there was any). That's what Joy says.

Make this. You don't even need to be a fabulous bread maker-person.

Just trust me. Or trust the pictures. 

Printable Version

 Dough Ingredients:
2 3/4 c. plus 2 Tbsp. flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

 Filling Ingredients:

1 c. sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

4 Tbsp. butter, melted until browned

Directions:

• In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
• Whisk together eggs and set aside.
• In a small saucepan, melt together milk and butter until butter has just melted; remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
• Pour the milk mixture into the dry ingredients and mix with a spatula; add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  
• Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.
• Place the dough in a large,  greased bowl; cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
• While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling; set aside. 
•  Melt 4 Tbsp. of butter until browned; set aside.  
• Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
• Deflate the risen dough and knead about 2 tablespoons of flour into the dough; cover with a clean kitchen towel and let rest for 5 minutes.
•   On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go. 
• Use a pastry brush to spread melted butter across all of the dough; sprinkle with all of the sugar and cinnamon mixture.  
• Slice the dough vertically, into six equal-sized strips; stack the strips on top of one another and slice the stack into six equal slices once again.  
• You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book. 
• Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
• Place a rack in the center of the oven and preheat to 350 degrees F.  
• Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be doughy.  A nice, dark, golden brown will ensure that the center is cooked as well.
• Remove from the oven and allow to rest for 20 to 30 minutes.  
•  Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.

  
Heaven on a plate. Enjoy this at breakfast or a dessert.


 Or right before dinner.

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Recipe Round-Up {Zucchini} & Link Up

If you planted zucchini, then you'll be having an abundance to use up. I am rounding up some zucchini recipes here for you to try out. They are all so tasty and I hope you try one or more out. Let me know what you think!

Also, link up your zucchini recipes! I'm always on the lookout for new ways to use up zucchini.

Zucchini Casserole

Chocolate Zucchini Cake

Zucchini & Chicken Stir Fry

Baked Zucchini Fries

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Guest Post: Lovely Little Snippets

Hi! I'm Stefanie from over at Lovely Little Snippets! I'm so excited to be a Guest Blogger on Mandy's Recipe Box!

I'm a dinner-makin', photo-takin', fourwheeler-ridin', decor-buyin wife and momma! I have one little boy, Blake, who is 10 months and keeps me on my toes!

I have 2 of my favorite summertime recipes for you! When I think of a summer dinner, I think of cool crisp veggies, and if your garden is anything like mine, it OVERLOADED with them!

Here are 2 very versatile recipes to use up all that vegetable-goodness!

Easy Veggie Pizza

(feeds 2 people)

1 can crescent rolls
1/2 block of cream cheese
A few tablespoons of dry ranch mix (depending on how 'ranchy' you like it)
Veggie toppings, like carrots, broccoli, cauliflower, celery, cucumbers, tomatoes, zucchini etc.
Other toppings, like ham/turkey, kidney beans, olives etc.
press 1 can of crescent rolls flat onto a cookie sheet and cook until golden brown and crisp. (like 11 minutes) set it aside and let it cool. Mix 1/2 block of cream cheese with some with the dry ranch mix. chop your veggies. once the crescent rolls have cooled, spread cream cheese mixture on top and throw on your veggies! YUM YUM YUM!!!! i could eat this every day! and i use fat free crescent rolls and reduced fat cream cheese, so its pretty healthy!

Summer Garden Pasta Salad

(feeds 3-4 people)

1/2 box (1/2lb) Rotini Pasta, cooked and cooled

1-2 small zucchini, chopped

2 small carrots, chopped

1 cup purple cabbage, sliced

1/2 of a green bell pepper diced

1/4 cup green onion

1/2 cup olives, sliced

Dressing:

1/2 cup Extra Virgin Olive Oil

2 TBS Sriracha Chili sauce

1 tsp Soy sauce

1/4 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp Italian seasoning

2 TBS Parmesan Cheese

Toss the Pasta and all of the veggies in a large bowl. In a separate bowl, mix all of the dressing ingredients. This is the point that you can taste the dressing, and add more seasonings to taste. Drizzle the dressing over the salad and mix well. Serve cold or at room temp.

You can really go garden crazy with this salad! Add and kind of veggies you want! Tomatoes, jalapenos, cucumber etc. And for the meat eater (my hubby), feel free to add diced chicken, cooked ham, or even sliced steak! The possibilities are endless!

Come on over to Lovely Little Snippets for more recipes, crafts, decor ideas, tips and TONS more fun stuff!

And be sure to like us on Facebook!

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Celebrating 1000+ Followers on Facebook

This giveaway is closed.

I recently hit 1000 "likes" on Facebook! It happened so quickly thanks to so many of you spreading the word. Big hugs to you all! To celebrate...

I am giving away one copy of this glorious cookbook...

Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less

by Rebecca Lang

There are 115 recipes grouped into themes like Rise and Shine breakfasts to Sipping on the Screened Porch beverages, Girls' Night In party pleasers, and Southern Sweets desserts.

From Three Cheese Grits, Peach Yogurt Parfait, and Spiked Lemonade and Lime Mint Juleps to Fried Green Tomatoes and Roasted Tomatoes and Parmesan Grits, Benne Seed Sugar Cookies, and Lazy Girl Berry Cobbler, the delectable flavor combinations offered up inside Quick-Fix Southern transition to any setting. So, whether you're cooking up a side for a church potluck or preparing a main course for Sunday dinner or a day spent at a sporting tailgate, Quick-Fix Southern promises to be your go-to guide for every occasion.

I am giving one of these away to one of you to say thanks for liking this here blog of mine. Whether you are a regular comment leaver or a quiet blog stalker (no shame in that! I do it a LOT!), Thank you!

Rules:

You gotta be a follower on Google or Facebook. Simply leave a comment saying you do one or both.

Extra Entries (leave a separate comment for each thing you do):

share this giveaway on facebook

blog about this giveaway and include the link

tell me your about favorite meal/dessert 

That's it. Giveaway ends Friday July 22nd at midnight, Mountain time. I will announce the winner on Saturday the 23rd. Be sure to leave your email address with your comment(s) so I can contact you if you win, unless it's in your profile.

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Taco Won Tons {Totally Tasty Tuesdays}

I shared these little guys over on Chef in Training last Saturday, but I wanted to share them here in case you missed them. I found these in my new favorite cookbook that I won. I didn't want something that I had to use my oven for since it was blasted hot outside. These tasty little  guys are perfect as an appetizer or main dish. I goofed and used actual won ton wrappers instead of egg roll wrappers, but they were still just as good. Just smaller.

1 lb. ground beef

l package Taco Seasoning

12 oz. refried beans

12 egg roll wrappers or won ton wrappers 

shredded cheddar cheese

sour cream

salsa

Brown the ground beef and season with taco seasoning. Add beans and cook till warm. Take a wrapper and place a spoonful of meat mixture in the center. Top with some cheese. Brush some water along the edges and fold corners up to meet. Seal. Deep fry until golden brown. Repeat with remaining wrappers. If using won ton wrappers, make as many as you want and freeze the rest of the meat mixture for another time. Serve hot, topped with sour cream and salsa, if you desire.

Printable Version

I linked these up to Made it on Monday

This Chick Cooks

WhipperBerry

Gooseberry Patch

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