Blonde Rocky Road

Blonde Rocky Road

1 12 oz bag butterscotch chips
1/2 cup creamy peanut butter
1/2 cup unsalted butter ( cut into tbsp size pieces)
1/2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups mini marshmellows (divided)
3/4 cup salted peanuts (divided)

Line an 8x8 pan with foil and set aside. In a large microwavable bowl, combine butterscotch chips, butter and peanut butter. Microwave until melted and smooth. Stir in vanilla salt, 2 cups marshmellows and 1/2 cut peanuts. Pour into prepared pan. Sprinkle with remaining marshmellows and peanuts. Press the top down lightly with your hands so that the marshmellows and peanuts on top won't fall off when you cut the fudge. Chill until set...15 min in the freezer or 1 hour in the fridge. Cut into pieces.

from: Piece of Cake

Smoked Sausage and Corn Frittata

Cooking Spray
4 oz smoked turkey sausage, quartered lengthwise and diced
1 1/2 cups shoepeg white corn
1 lg egg
4 lg egg whites
1/2 cup cheddar cheese
3 Tbsp chopped fresh cilantro, divided

1. Heat a med nonstick skillet over med heat. Coat pan with cooking spray. Add sausage; saute 4 mins or until browned. Stir in corn. Reduce heat to med low.
2. Combine egg and egg whites in a small bowl; stir with a whisk. Drizzle evenly over sausage mixture. Cover and cook 8 mins or until almost set. Remove pan from heat; sprinkle evenly with cheese and 1 1/2 tsp cilantro. Cover and let stand 2 mins. Sprinkle with the rest of the cilantro. Cut into wedges.

Skillet- Grilled Ham with Pineapple Glaze

Cooking spray
1 1pound sliced (about 1/2 inch) ham
2 cups fresh pineapple cut into bite sizes pieces
2 tbsp maple syrup
1/2 tsp curry powder
1 tbs butter
1 tbsp brown sugar
1. Heat a large skillet. Coat pan with cooking spray. Add ham; cook 3 to 4 mins on each side or until browned. Remove from pan; keep warm
2. Combine pineapple, syrup and curry powder; toss well
3. Melt butter in pan over medium heat; add pineapple mixture. Cook 4 minutes or until pineapple is tender. Add brown sugar; cook 1 min or until sugar melts. Serve glazed pineapple over ham

Mongolian Beef

1 (1pound) flank steak, trimmed and cut into thin slices
butter flavored cooking spray
1/3 c hoisin sauce
2 tbsp water
2 tsp minced peeled fresh ginger
1 tsp minced garlic
2 tsp sesame oil
1/2 tsp crushed red pepper
4 green onions
1. Heat a large non-stick skillet over medium heat. Coat steak with cooking spray. Cook steak for 3 minutes or until browned and liquid has almost evaporated.
2. While steak cooks, combine hoisin sauce and next 5 ingredients in a small bowl. Cut onions crosswise into 1 inch pieces. Add sauce mixture and onions to the meat. Cook 1-2 mins or until sauces is slightly reduced. Don't over cook.

Southwest Enchilada Bake

Please forgive me for the next couple recipes. They are worth sharing, but I forgot to take pictures. John was out of town and the kids were NUTS...in fact I felt like a chicken with my head cut off trying to run a hundred different direction. This was really good and also freezer worthy.
This recipe comes from the Taste of Home magazine.

15 corn tortillas
1 lb lean ground beef
1 lg onion
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 can black-eyed peas, rinsed and drained
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup
1 can diced tomatoes and green chilies, undrained
1 can enchilada sauce ( I used green enchilada sauce because I like it better)
4 cups shredded cheddar cheese

1.Cut tortillas into eighths; set aside. Cook the beef, onions, jalapeno and garlic over medium heat until no longer pink ( I sprinkled a little kosher salt on this mixture as it cooked) Drain. Stir in the black eyed peas, soups, tomatoes, enchilada sauce. Heat through.

2. Spread 2 2/3 cups meat mixture into a 9x13 baking dish. Top with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese. Cover and Bake at 350 for 20- 25 minutes, Or let it cool and freeze to use later.

Berry Puff Pancake

Yes I know the picture is sideways...not caring =) I tried 5 times to get it to post upright, in my pictures its upright but when I post it, its not. So I am about ready to throw the computer out the window. Instead I will just share this amazing Berry Puff Pancake recipe. I learned how to make this one at the Taste of Home Cooking Show.

1 Tbsp butter

3 eggs

3/4 cup milk

3/4 cup flour

1/2 tsp salt

Berry Topping

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh sliced strawberries

1/3 cup orange marmalade

2 tbsp confectioners' sugar

1. Place the butter in a 9 inch pie plate; Place in a 400 degree oven for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk the eggs and milk. In another bowl combine the flour and salt; whisk in egg mixture until smooth.

2. Pour into prepared pie plate. Bake for 15-20 mins or until sides are crisp and golder brown.

3. In a large bowl, gently combine the berries and the marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately.

* I cheated a little bit =) I used a bag of frozen mixed berries that I got from Walmart. The produce didn't look all that great and was super expensive so this was a good alternate.Be aware that this pancake will grow as it cooks and will actually look like it wants to jump out of the pan but this is all normal =) Also I had to double this recipe for my family.

Baked Creamy Chicken Taquitos

3oz of cream cheese

1/4 c green salsa

1 T lime juice

1/2 tsp cumin

1/2 tsp onion powder

1 tsp chili powder

1/4 tsp minced garlic

3 Tbsp chopped cilantro

2 Tbsp green onions (sliced)

2 cups shredded cooked chicken

1 c grated pepper jack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in microwave for 20-30 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese. Heat tortillas in the microwave one at a time for 20-30 seconds this will make it so that you can roll them without them cracking. Place 2-3 tsp of mixture on the lower 3rd of the tortilla, keeping it about 1/2 inch for the edge. Roll as tight as you can and place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle kosher salt on top. Place the pan in the over and bake for 20 mins or until crisp and ends get golden brown. You can for sure use flour tortillas but I really love the taste of the corn.

We dipped these in the jalapeno yogurt you get from Costco or my kids loved dipping them in mango salsa. Super Yummy!

Butterscotch Cookies

2 sticks of butter

1 1/2 cup brown sugar

1 egg

1 tsp vanilla

1 tsp ginger

1 tsp soda

1/2 tsp salt

2 1/4 cups flour

1 tsp cinnamon

Cream butter, sugar and egg, add vanilla. Add flour, cinnamon, ginger, soda and salt. Mix well. Use a small scoop or roll into balls. Bake at 350 for 10 minutes.

I made these for Bryson's Scout group and they were a HUGE hit!