{No Bake} Chocolate & Peanut Butter Truffles

>Spring break continues.  It's an interesting thing, having kids in school.  At first, it's "Yay, spring break!". Then, a day or so later, it's "Argh! Spring break! How do I keep my kids from killing each other and driving me insane!?"  We decided to bake.  Or, in this case..no bake some truffles.

This recipe is another that has been in my possession forever.  It looked yummy, so, I clipped it from a magazine and then, it sat, and sat, and sat, in my recipe file.  Until this week! 

These are extremely easy and fabulous and yes, easy, enough for kids to make ( with some assistance). They can be messy, but, that' the fun part, right?

I did the melting, but, we both did the shaping and the kids coated them with powdered sugar, sprinkles and coconut.  They had quite a good time and then, dove in and gobbled them up.  Fun was had by all.

Printable Version

Ingredients:
1pkg (8 squares) Semi Sweet Baking Chocolate ( I used Baker's)
1/2 cup peanut butter ( creamy or crunchy)
8 oz whipped topping
Coating suggestions: sprinkles, coconut, grated chocolate, powdered sugar, crushed cookies

Directions:
Melt chocolate in a small saucepan over low heat, stirring frequently.  Once melted, add peanut butter and mix completely.   Set chocolate mixture aside and cool until room temperature.   Once cooled, mix in whipped topping completely.   Put in fridge for 1 hour.
Scoop truffle mixture with teaspoon or melon baller, then, shape into balls.  Roll in desired coatings.  Keep refrigerator.
Makes 20-30 truffles, depending on size.

Double Baked Cheesy Potatoes

Woohoo! It's spring break!  Last week, we battled sickness around here with 4 of the kids.  The kids are feeling much better, however, Mr Plain and I are a bit under the weather.  Nothing too serious, just enough to kinda bug you.  Mild colds is a good way to put it. Oh well, it was to be expected, right?

OK, here is a fabulous recipe for you to make.  This is another one of my mom's recipes. She has made these forever and gave me the recipe years ago in an attempt to get me to make them myself.  I finally decided to give them a try.   Mashed potatoes or just regular baked can get a bit dull, so, these, are a bit of a change.  

They aren't to tough to make, but, take a bit of baking time, so, start them early :)

Printable Version

Ingredients:

8-10 good size russet baking potatoes

2/3-1 cup butter 

1 cup grated cheddar cheese + additional for topping

2 cups sour cream

Directions:

Preheat oven to 400 degrees.  Bake potatoes for approx 1 hour or until fully cooked.

When fully baked,  cut potatoes in half and scoop out insides.  Set shells aside.  In a mixing bowl, whip  potatoes and butter.   Add in sour cream.   Fold in cheddar cheese.   Fill shells with potatoes mixture.  Sprinkle top with additional cheese. Bake in preheated 350 degree oven for 30-40 minutes.

Frozen Berry Yogurt

We are now on day..mm..3?4?5? of the annoying virus that has hit our household  The days have kinda blurred together, honestly.  It started with one, then, like domino's, three more fell.  I am pretty glad my youngest was sick last week.  Our doctor put him on antibiotic for sinusitis, so, he has avoided getting sick. Thank goodness.  Hopefully, everyone will be better for spring break next week.

OK, now to our recipe.   I was able to whip up this delightful little dish and snap a few quick photos while sick children were resting.

It is soooo good.  And with our crazy 80 degree days around here, it's been a refreshing treat.  The original recipe is from Jessica Seinfeld's Deceptively Delicious cookbook.  It calls for plain yogurt and serve it on a graham cracker sandwich.

I decided to replace the plain with strawberry and served it in a bowl with raspberries.  Yum. Yum. Yum.

Printable Version

Ingredients:
2 cups strawberry, raspberry or mixed berry yogurt

1 cup sugar

1 cup buttermilk

2 tablespoons lemon juice

Directions:

Whisk all ingredients in a mixing bowl.  Freeze in a covered container for approx 2 hours before serving. Garnish with a variety of mixed berries if you desire.

Pot Roast {Crock Pot Version}

This is new for me.  Using a crock pot is still pretty new to me.  I am beginning to use it a bit more (much to my Mother's delight) and finding it very easy to use.  Now, Pot Roast?  Don't laugh...never made it.  Nope. Never.  We aren't huge red meat eaters, so, if never really occurred to me. But, with my new found crock pot ability..I figured..hey, why,not? A little red meat sounded really tasty. 

This recipe is pretty basic, so, you can add, subtract, any type of seasoning you would like.  I want to point out though, it does take quite a bit of time.  So, if you eat around 5-6pm, be prepared to start it early!

Printable Version

Adapted From

Ingredients:

1-2 pound chuck pot roast

1-2 carrots

2 celery stalks, chopped

1/2 cup-1 cup beef broth

salt/pepper -to taste preference

1-2 tsp rosemary.

optional adds: potatoes, mushrooms

Directions:

Spray crock pot with non stick cooking spray. Season roast with salt/pepper/rosemary.  Place veggies& potatoes (not mushrooms if you adding them to your recipe) in the bottom of pot.  Add roast. Pour beef broth over top of roast.  Add mushroom to top if desired.

Cooked covered for 10-12 hours on low or 6-8 hours on high or until roast is tender.

Menu Planning Monday

Good Morning! Hope everyone had a great weekend.  Our was very nice. Warm. Very warm, 80 degrees. Though, it is nice to have warm weather, it's a drastic change and it takes a bit to get used to.  For, me, anyway. The kids are adjusting fine and are convinced that summer break is just days away.  It is suppose to last through this week and then, back to 60 degrees days.  That is ok with me...no mosquito's :)

Here is this week's plan:

Monday:  Baked Spaghetti

Tuesday:  Chicken on the Grill with Dinner Rolls

Wednesday:  Grilled Cheese
Thursday: Take- Out Night
Friday:  Left-Overs and Grocery Shopping

Have a great week..thanks for stopping by!

Link up at: I'm an Organizing Junkie

Chocolate Glazed Baked Doughnuts

Happy St Patrick's Day Weekend!  I made you some doughnuts!

I am Irish.  (Who would of guessed, right?  Erin?  My name actually means "Ireland Forever".)  My mom is 100 % Irish and she grew up in a very Irish, South side Chicago neighborhood home.  So, every year, we ate corn beef & cabbage for St Patrick's Day dinner.   Ugh.  OK! I know there is a long list of people who love corn beef and cabbage (the majority of my siblings included)  Not me.   After eating it year after year. Plain, corn beef and even plainer...boiled potatoes.   I just got kinda sick of it.  I also feel the same way of tomato soup...after eating endless bowls of it in my childhood on Fridays during Lent, I can't even look at a bowl of soup.
So, instead of corn beef, I made some chocolate glazed doughnuts and added green sprinkles for the holiday.
Just take my Simple Baked Doughnut recipe and add some yummy chocolate glaze to them.
Here is also a helpful link, just in case, you don't own a doughnut pan.
Have a Happy St Patrick's Day!

Printable Version

Ingredients:

for doughnuts:

2 cups cake flour

3/4 cups white granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

3/4 cup buttermilk

2 eggs, beaten

2 TBSP melted butter

for glaze:

1/2 cup chocolate chips

2 TBSP butter

2 TBSP light corn syrup

2 tsp hot water

Directions:

Preheat oven to 425 degrees. Spray pan with non stick cooking spray.

In a mixing bowl, sift together, cake flour, sugar, baking powder and nutmeg.  Add buttermilk, eggs and butter.  Mix until combined. Fill cups about 2/3 full.

Bake 7-9 minutes or until donuts spring back when touched.

for glaze:

In a medium saucepan, mix ingredients together until melted completely.  Drizzle over doughnuts or dip tops in glaze completely.

Makes 12 doughnuts.

Honey Lemon Chicken

You ever get bloggers-block? You sit in front of your computer and nothing seems to pop into your brain except...boy, the screen sure is white. That's kinda how I feel this morning.  Sometimes, you sit down and everything comes together and other times, they don't.  I think my mind is outside these last few days.  80 degrees yesterday and just as warm today.  And...no humidity.  Beautiful!

I do want to share a great website that will be a great help to you if you (or your family) love chicken and sometimes just want a new recipe for it.  It's Leftover Chicken.  Pretty simple.

That's where this one came from. Now, the recipe is for roasted chicken. I simply used it to marinade and baste my boneless chicken breasts and then, grilled them.  Everyone here loved it and I will be definitely going back for more chicken recipes.

Printable Version

Adapted From

Ingredients:

1/4 cup honey

2-3 tsp lemon juice

2-3 tsp soy sauce

1 tsp garlic

1 TBSP rosemary

Directions:

 Mix ingredients until well combined for marinade.

Peanut Butter S'mores Bars

It's hard to believe that it's March 14th ( Happy Pi Day, Everyone!) and it's going to be 80 degrees here in the Midwest.  It's normally, about 40-50 degrees. With the rather warm weather, it's nice to find a dessert that doesn't require heating your oven.

I came across the recipe on Pinterest and they sounded so similar to my Peanut Butter Cups, but,with the additional of marshmallows, it sounded even better.
These have a few steps, but, they are really easy.  This recipe is for a 8 x 8 baking dish, so, if you have alot of people to feed, it needs to be doubled.

Printable Version
Adapted From

Ingredients:
for crust:
8ozs graham cracker crumbs
3 TBSP butter
6 TBSP creamy peanut butter
1/2 cup powdered sugar

for filling:
1/3 cup creamy peanut butter
2 TBSP butter
2 TBSP powder sugar
1/2 cup mini-marshmallow

for topping:
1 cup chocolate chips
1 TBSP butter

Directions:
for crust:
Melt butter and peanut butter in a saucepan until creamy.  Add peanut butter mixture to graham cracker crumbs. Mix in powder sugar. Mix until well combined.  Press dough into 8 x8 baking dish, making an even layer.

for filling:
Melt peanut butter and butter in a saucepan until creamy.  Add in powder sugar and mix until fully combined.. Spread over crust.
Then, press marshmallow into peanut butter filling.

for topping:
Melt chocolate chips and butter until creamy.  Pour chocolate over the top of marshmallows. Be sure to cover them all.

Refrigerate for about an hour to firm up.

We are on Twitter!

Table for {7} is now on Twitter! Woohoo! The account is just getting started, so, pardon, my less than stellar Twitter knowledge as I get used to it :)

Please feel free to follow along.
Thank you!

Click the logo below to join or the icon on the top right column on the page!

Pineapple Meatloaf

Meatloaf.  Hmm.  Can be a bit boring, sometimes, right? I grew up with meatloaf. Just meatloaf. Plain, meatloaf.  It was delicious, but, just meatloaf.  Interesting, my mom made plain meatloaf quite often in my childhood, then, I find out just a few years ago, she hates meatloaf.  Hates it! Maybe, she just got sick of plain, old, meatloaf. Now, this meatloaf...she would like.

It's sweet, tangy and gives plain meatloaf a definite kick.

Printable Version
Adapted From

Ingredients:
1 lb ground beef (or turkey if you preferred)

1/2 cup bread crumbs

1 egg

1/2 tablespoon garlic powder

1/2 tablespoon Worcestershire sauce

1/3 cup ketchup

1/4 cup packed brown sugar

1/4 cup pineapple juice (crushed pineapple or pineapple preserves will also work)

Directions:
Preheat oven to 350 degrees. In  bowl, combine ground beef, bread crumbs, eggs, garlic powder, and Worcestershire sauce. Mix until everything is combined. Form meat into a loaf  and place in loaf pan or baking dish. Bake for 40 minutes. While baking, mix ketchup, brown sugar and pineapple Meanwhile, in a small bowl mix ketchup, brown sugar, and pineapple. Spread over meat and bake for another 10-20 minutes or until cooked thoroughly.

Menu Planning Monday

It has been a super long time since I linked up with Organizing Junkie for a Menu Planning Monday.  I decided to jump back in this week:

Monday: Pasta with Cheddar Biscuits

Tuesday: Homemade Pizza
Wednesday: Turkey Kielbasa with Cheesy Pasta

Thursday: *Take-Out *
Friday:  Grocery Shopping or Leftovers...depending on the craziness of the day :)

Link up over at:

I'm an Organizing Junkie

Have a great week!

Friday Finds

 There are so many  great foodie bloggers out there. It is tough sometimes to decide what to try!  I just wanted to share of couple of great recipes that I discovered.  Let me know if you try these or if you already have!
{Click on the description and it will take you directly to their page and recipe.}

Sister Wisdom- Chocolate Chip Cheesecake Cookies

Passionate Homemaking- Easy French Bread

A Little Bit Crunchy, A Little Bit Rock & Roll- Cinnamon Roll Cookies

Mommas Meal's- Chicken Salad

Chef in Training- Simple Pot Roast

Three Cheese Baked Mac n Cheese {Shortcut Version}

I like shortcuts. I do not make it a secret.  It's pretty obvious here.  And here. Oh, and here. So, this dish is just perfect.  We love our mac n cheese around here.  We have our Jessica Seinfeld version. Great stuff. Then, our crock pot version. Also, great. 

But, sometimes, I toss this together and it's baked, cheesy, goodness that everyone (well, almost everyone) around our house loves.

It's quick to throw together on a weeknight for dinner and if your kids (or you, your spouse or just a really picky eater you know) likes the boxed mac n cheese version only, this gives it a bit more of a kick and it still has the boxed mac n cheese look.  Yes, the look.  My lovely 8year old daughter will only eat boxed mac n cheese..strictly, because, of it's look.  Will not eat homemade..the noodles are different, you know! There are other kids out there like that, right?
Give this one a try for your picky eater.

Printable Version

Ingredients:
1- 6oz box of mac n cheese
1 cup shredded cheddar or Colby/jack cheese works good too.
1 cup shredded mozzarella cheese
3/4 cup milk
1 TBSP butter
garlic powder -(to taste preference)

Directions:
Preheat oven to 375 degrees. Spray 8x8 baking dish with non stick cooking spray. Boil mac n cheese noodles until tender and drain.  In mixing bowl, mix cooked drained noodles, cheese from box, mozzarella, milk, butter and garlic powder.  Mix until completely combined. Spread mixed noodles into baking dish. Sprinkle cheddar cheese over top.  Bake for 20-30 minutes.

Raspberry Vinaigrette Dressing

Spring is just about here! It is going to be 60 degrees here today. Makes me think of things fresh and fruity.

Raspberries are a good start :)

Since starting my foodie blog back in October, I have read many fellow foodie blogs.  One of my favorites is Terri and that's some good cookin'.  Everything she makes looks so good and everything I have tried from her site tastes just as good.   (try her microwave caramels..too good for words).
Well, Terri has a wonderful recipe for Raspberry Vinaigrette Dressing that is perfect for the upcoming warm weather.
{the original recipe calls for Dijon mustard..I didn't have any on hand, so, it was omitted from mine..still, tasted great and if you aren't able to get fresh raspberries, frozen will work too}

Click Here for the Full Recipe at Terri's site