Guest Posting on Alli-n-Son...

 

Just wanted to drop a little note your way, that I am guest posting over on Alli-n-Son today. She just had her second child, a sweet baby boy. I'm sharing my mom's recipe for Mexican Lasagna. I love this dish! I think you will too.... so head on over and check it out.

Happy Monday!

Chocolate Peanut Butter Cookie Sandwiches...

Is anybody else ready for their kids to get back to school? Well, I am. Don't get me wrong, I enjoy having my kids home and being able to sleep in a little, but it is time!

I'd like my TV back, please.

Although, some of those kid shows are pretty entertaining. Big Time Rush, iCarly, and Fish Hooks are a few of my faves. Sometimes I find myself keeping it on the channel... even after the kids have left the room or gone outside to play.... really... and I don't have an explanation for you.

I'm a mom, who likes their kids shows. I'll admit it.

Anyway, I thought I'd make my girlies a treat before they start back to school. They both like chocolate... and peanut butter... and cookies. So I figured I would combine all that yumminess and make cookie sandwiches. I know my chocolate cookies look like peanut butter cookies... but they're not. They truly are chocolate cookies, but, that did get me thinking. If you absolutely love peanut butter, you could totally use peanut butter cookies.

Now that would put them over the top!



Chocolate Peanut Butter Cookie Sandwiches

• 30-40 Chocolate or Peanut Butter Cookies

For the filling:

• 1 Cup of Creamy Peanut Butter
• 1/2 Cup of Butter, Softened
• 1/2 Teaspoon of Vanilla Extract
• 3 Cups of Powdered Sugar
• 1/2 Cup of Half and Half

For the chocolate ganache:

• 1 Cup of Semi-Sweet Chocolate Chips
• 1 Tablespoon of Butter
• 1/4 Cup of Half and Half

For the peanut butter filling: cream the peanut butter and butter in a large bowl. Add the vanilla then the powdered sugar, a little at a time. Mix in the half and half. Turn your cookies wrong side up and spread or pipe about a teaspoon and a half of the peanut butter filling onto each cookie. 

For the ganache: place the chocolate chips, butter, and half and half in a small heat proof bowl. Heat over a double boiler, whisking until smooth and glossy. Remove from the heat and dollop a little of the chocolate ganache over each of the piped cookies. 

Finally, sandwich two cookies together, pressing gently to close. Store the cookie sandwiches in air tight containers. Makes 15-20 cookie sandwiches, depending on how big your cookies are. Refrigerate any left over peanut butter filling.

Enjoy!

I'm linking this post up to I'm Lovin' It Fridays and Sweet Tooth Friday.

Home Fries...

 

We've had a pretty exhausting week here in our household. A few weeks back we got a puppy... on a whim, actually. We visited our local Humane Society and it just so happened that they had a litter of three terrier/mix puppies available. Although, he looks more like a beagle/shepherd mix to us.

Anyway, the lack of sleep is catching up to my husband and I... big time!

He's cute... and I wasn't raised with animals, so that's saying something! We decided to call him Stanley... Manly Stanley.

My youngest daughter was involved in a summer music program and performed at one of the hotels in Waikiki this past Friday. It was a long, long, long afternoon! Plus, her muumuu was bothering her... that just added to the crankiness! On a bright note... they sounded great and looked adorable in their aloha wear and leis.

So, needless to say, I was so wanting some comfort food this weekend. Home fries, for me, are a comfort food. My dad would cook them up almost every weekend morning. I love having them as a side at dinner too. Usually, though, I fry up an over easy egg and warm a flour tortilla to go with my home fries.

It's heaven... It truly, truly is.

I bet you want to know what heaven tastes like, don't you? I thought so. Keep on reading...


Home Fries

• 2 Tablespoons of olive oil
• 8 White or Red Potatoes, Diced
• 1 Teaspoon of Kosher Salt
• 1/2 Teaspoon of Season Salt
• 1/2 Teaspoons of Pepper
• 1/4 Teaspoons of Garlic Powder
• 2 Pinches of Dried Oregano

In a large skillet, heat the oil on med/low heat. While the oil heats, dice your potatoes. Add the potatoes to the skillet, as well as all the seasonings. Cook for 30-45 minutes, stirring frequently, until the potatoes are tender. Serve with breakfast or dinner. Makes 8 servings.

Enjoy!

Banana Cream Pie...

I love pie. Pie is good... very good. 

Given the choice of cake, ice cream, candy, or pie......

Pie would win out.

Every. Single. Time.

I even love making pie. I love simple, easy, creamy pies the best...

... Coconut Cream Pie, Chocolate Mousse Pie... Banana Cream Pie. I think you get the point.

Since it is summer, I am happy to buy the pre-made graham cracker pie crusts. Any excuse, not to use my oven, is welcomed gladly. It does cool off some in the "winter" months on the island, believe it or not, and becomes more humid in the summer months.

Here are three very good reasons why you should make this pie:

1. You can literally whip this pie up in no time... SCORE.

2. It's tasty... SCORE... again.

3. Plus it's got fruit in it, making it healthy in my opinion... TRIPLE SCORE.

How can you beat that? Now you're going to have to make it. Oh, and by the way, I'm now on Twitter. Just click the widget on the right to follow all of my tweets.

Now, the recipe...

Banana Cream Pie 

• 1 package Jello Vanilla Instant Pudding and Pie Filling (3 ounce Box)
• 1-1/2 cup Milk
• 1-3/4 cup Cool Whip, Thawed
• 3/4 cups Sour Cream
• 4 Whole Bananas, Sliced
• 1 whole Graham Cracker Crust (9 inches)

In a large bowl whisk together the dry pudding mix and milk. Next, fold in the Cool Whip and sour cream. Layer half of the pudding mixture and then bananas into the graham cracker crust ending with the remaining pudding on top. Refrigerate up to 4 hours or until set. Garnish with bananas, if desired. Makes 8 servings. 

Enjoy!


* I was trying out a new comment format, but wasn't liking it, so I changed it back. For some reason... this particular post will not allow comments and two comments were deleted in the process. It should be fine for future posts, though. So... if you want to leave a comment regarding the Banana Cream Pie, you can do so on my Facebook Page. Thanks and sorry for the inconvenience! 


This post is linked to I'm Lovin' It Fridays and Sweet Tooth Friday.

Potato Salad & A New Giveaway Winner...

 

I am announcing a new giveaway winner, in place of the previous winner, for the Bake It Pretty gift card giveaway and I also have a super simple potato salad recipe to share with you.


So......

The new winner is......

...... Lark!

Please contact me with an email address at sodomesticated (at) hawaii (dot) rr (dot) com to claim your prize by this Wednesday or a new winner will be chosen... thanks!

On to the recipe......

I am pretty picky about my potato salads. I like them simple, creamy, and good. I grew up eating this particular potato salad... so, I may be a little biased. It's my other grandma's recipe. Mimi had some great recipes that have been passed down in the family.

You can't beat the simplicity of this recipe. Of course you could add other ingredients, if you'd like... nothin' wrong with that... personalize it to your taste. That's the fun of cooking, right?

Right.

So, the next time you are hosting or going to a BBQ, whip up THIS potato salad.

Do. It.


Mimi's Potato Salad

• 8 whole Red Potatoes
• 8 whole Eggs
• 1/2 whole Onion, Chopped
• 1 1/2 cup Whole Milk or Half and Half
• 1 container (15 Oz. Jar) Miracle Whip
• 1 teaspoon Mustard or To Taste
• 1 pinch Salt and Pepper, or To Taste

Place potatoes in a large pot covered in cold water and boil them. It takes about 20-45 minutes depending on the size of the potatoes. Check with a fork to determine doneness - they should be soft to throughout when done. When done, remove from the heat and drain the water and allow to cool. Once cooled completely, peel and cube them.

While the potatoes boil, place the eggs in a medium to large pot, cover with cold water and add a little salt. Put them over heat and when the eggs come to a rolling boil, remove from the heat and let them sit covered for 13-15 minutes. Peel and chop once cooled. I run the eggs under cold water and peel them.

Place the potatoes, hard boiled eggs and chopped onion aside in a large bowl. 

Next, in a medium bowl, whisk the milk or half and half into the Miracle Whip. Whisk in the mustard and salt and pepper. Taste and make adjustments as needed. Pour over the potato mixture and coat.

*Notes: 

The salt in the water helps the eggs from cracking while boiling. 

When peeling them, hit the egg dead center on the narrow end and they seem to peel easier. 

Enjoy!

I'm linking this post up to I'm Lovin' It Fridays.

Giveaway Winner...

Thanks to all who left a comment for the $25.00 Bake It Pretty gift card! There can only be one winner though, and that lucky person is:

Mandie... yay, congrats!

Please email me your full name and email address to sodomesticated (at) hawaii (dot) rr (dot) com and I'll email your gift card right on over to you!

Also, please respond by this Friday or someone else will be chosen... thanks!

I'll be back very soon with another recipe to share.

Have a great day!