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Totally Tasty Tuesdays
Key Lime Pie Cinnamon Rolls & A Giveaway!
This giveaway is closed.
It's time for the Pillsbury Bake-Off!
It's time for the Pillsbury Bake-Off!
Bake-Off.com now has 100 new recipe creations from Pillsbury Bake-Off finalists from across the country. Whether you are in the mood for Breakfast & Brunches, Entertaining Appetizers,Dinner Made Easy, or Sweet Treats, Bake-Off.com has tons of new ideas that are simple to make and sure to wow your loved ones.
Head to your local Walmart where you can find great savings on refrigerated Pillsbury products including: Pillsbury Original Crescent Rolls, Pillsbury Cinnamon Rolls, Pillsbury Pie Crust, and Pillsbury Cookies among other items.
Don´t forget to check everydaysaver.com/Walmart before you head to your nearest Walmart to find additional coupons and offers.
Here's one recipe that is in the running...
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1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs
1 tablespoon grated Key lime peel
1/2 cup Hershey’s® premier white baking chips
1 tablespoon Key lime juice
1 Key lime, sliced, if desired
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray. Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, combine reserved icing and lime juice. I used this Key Lime Jucie:
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Stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.
That's only one of 100 recipes in the Bake-Off this year. Maybe you want to make some?
Walmart and General Mills through MyBlogSpark is here to help you out.
One of you will win a $25 gift card to Walmart to purchase ingredients to make these mouthwatering recipes at home.
Contest runs until Sunday 3/25 at midnight. I will choose a winner using random.org and announce it Monday 3/26.
Good luck!
This recipe may have been linked to these parties!
Orange Chicken For Dummies
Lance works in Wyoming during the cold season.
He's home maybe 2 or 3 days and then he's gone about 2 weeks. Or longer.
Which stinks.
His family is nearby, which helps. Lance's brother and his wife live right behind us and always help out when needed.
Like when my bath tub drain lever breaks off.
Or my pipes under the bathroom sink leak and need fixin'.
Or when my smoke alarm chirps and even though I've removed the batteries and pushed the button and such to hush it up, it still chirps. I felt like Phoebe in Friends when the same thing happens and she finally destroys it and it still chirps. Even my brother-in-law couldn't quiet it so we stuck it in the SUV till morning and it could be handled better.
So Lance called me and needed some easy meals that he could prepare out there all by his self. {Proud moment here}
Apparently you can only eat so many t.v. dinners when your fabulous and lovely wife isn't there to cook for you.
Huh. Who knew?
So my sister-in-law suggested this recipe.
I fell in love with it and made it the next day for myself.
Ingredients:
1 envelope (1 oz.) onion soup mix
1 c. apricot preserves
1c. Catalina salad dressing
2-3 lbs Chicken tenders
Place all in a slow cooker and stir to coat the chicken. Cook on low 6-8 hours or high 4-5 hours.
You can also put it in a 9x13 baking dish and bake it in the oven at 350 degrees for 45-60 minutes.
Serve over rice.
Gluten-Free Soda Bread: Spotted Dog (and tips on baking gluten-free)
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| This Spotted Dog Irish bread is yeast-free and gluten-free. |
The Mother of Invention
If I call this new bread an Irish soda bread, traditionalists will snicker. Raisins are not traditional in an Irish soda bread, you see. If a yeast-free soda bread has raisins in it, it's called Spotted Dog. I never knew this, growing up on the white clapboard wilds of the Connecticut shore. I was blithely ignorant of this quaint canine moniker, despite a hefty streak of familial Irish blood. We ate more pierogies than Irish soda bread.
So when I started baking, my Irish soda bread had raisins. Why not?
When it comes to traditions, I admit, I'm an upstart. I wiggle and chafe beneath constraint and "should" like an itchy little girl with pinching new shoes. I admire traditions. From afar. At least, in theory. In an abstract, symbolic way. The meaning and the message is more interesting to me than formula. When it comes to formula, I usually prefer to wing it.
Which is why I enjoy gluten-free baking.
My skill set groove runs deep on the intuitive side.
I bake like I paint. Observing. Listening. Responding to what is in front of me. If a recipe calls for x amount of flour and I sense the dough is too wet, I'll add more flour until the dough feels "right" to me. Experience helps. No doubt about it. The process of trial and error gives you a feel for gluten-free dough, an inkling about the muffin batter and how it might behave on any given day. Which varies, I hate to tell you.
So I pay attention to elements like humidity, and room temperature. Weather.
Bread dough will behave differently on a hot and humid day than it will on a windy, cold one. So recipes may have to change a bit. The amount of milk or brown rice flour may need to be adjusted. Baking gluten-free is more of an art than a science.
I recommend you tune in to your ingredients and learn how they behave. Learn how humidity affects flour- notice it's dampness. Or dryness. Dry flours will soak up more liquid. A cool and drafty kitchen may require a longer rise time. A thin metal bread pan may bake the outside faster than the inside can keep up. Your oven may run a tad hot. Or lag behind and never quite pre-heat itself.
Gluten-free baking requires your full attention. A dash of patience. An intimacy with your ingredients. A willingness to adjust. And most of all, developing an intuition you can trust.
Even if it goes against tradition.
Pi Day Blog Hop
So today is Pi Day.
You know as in the number pi...3.14.....and it's March 14th?
So a bunch of us bloggers decided to make Pie to honor the day.
I am re-sharing Reese's Fudge Pie. It's totally worthy of the job.
Click here to get the recipe!
Now onto the other pie recipes...
Be sure to visit each one to see complete and utter awesomeness.
Carrot Cake Pie from Crazy for Crust
Amaretto-Cherry / Brandied Apple with Cheddar Cheese Crumb from Bake it With Booze
Caramel Apple Galettes from Kristin's kNook
Baltimore Bomb Pie from Something Swanky
Grasshopper Thin Mint Pie from The Domestic Rebel
Banana Split Brownie Pie from BruCrew Life
Irish Banana Cream Pie from Shugary Sweets
Apple and Apricot Tart from Trilogy Edibles
Totally Tasty Tuesdays
Yesterday was a busy day. It seems like most days are busy, lately.
Did some laundry.
Sang at a funeral.
Drove an hour to take Preston to the dentist.
Took myself to the dentist.
Got some groceries.
Drove the hour back home and picked up Hannah from my sis-in-law.
Made sure all the homework was done.
Got the kids to bed.
Flopped on the couch with a Diet Coke and The Ellen DeGeneres Show 
& Pretty Little Liars
that I dvr'd.
& Pretty Little Liars that I dvr'd.So you'll understand why I chose the features that I did.
from The Better Baker
from Cheese Curd in Paradise
from Kitchen Meets Girl
Easy Crispy Baked Kale Chips
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| Crispy kale chips with sea salt- perfect for a gluten-free diet. |
Ugly but tasty, darling.
You've heard the news, right? It's all over the blogsphere. And foodie sites galore. Bunny food rocks. Dark leafy greens just might save our lives, so packed are they with deeply needed nourishment and nutrition. And kale! Tuscan kale is the queenly green It Girl.
I resisted her charms at first, I admit. I tip-toed into kale territory last year, with a hefty head of curly kale. And found it, shall we say, a tad, um, swampy. For my taste, anyway. I'm a woman who loves wedge salad, after all, believing (without irony) that a thick slice of crisp, cold iceberg lettuce is the perfect summer vegetable. And highly underrated.
But Tuscan kale- with its long slim elegance (sometimes known as Lacinato or dinosaur kale) has decidedly won my undying loyalty- especially when roasted in olive oil.
And toasted to a crispy crunchy whisper of a chip.
It's like an ugly potato chip. Sans the guilt of a potato chip. You get the pleasing, delicate crunch. Then a burst of briny green flavor. An aftershock of bitterness. Which perks up your taste buds. And if you haven't Botoxed your forehead, may even raise an eyebrow. Or two.
The odd sensation you will feel next is your body murmuring, Thank you.
Followed quickly by, More please.
Read more + get the recipe >>