Saturday, August 31, 2013

BBQ Bacon Wrapped Dogs




Hello everyone so Monday is Labor Day the last day of summer pool parties, barbecues or just your ordinary ho down, get together that involves cold beer, food and some jackass saying "hey everyone watch this."  Those are not the words to be saying if you don't want to find yourself the subject of a dumbass news article.  Today though we are talking recipes to take to your get together whatever type of food bringing party you want to have.  I will link a video that goes with this so you can follow along or just sit and wonder why your mishmawsh girl hasn't made it to dumbass news yet.  Either way I have your back with this recipe.

Ingredients:

8-10 hot dogs
8-10 slices of bacon
1/2 cup of barbecue sauce
8-10 wooden skewers or you can use metal ones

Instructions:

The first thing you will need to do is soak your skewers if they are wood in water.
 Then grab your hot dogs and bacon.
Put your barbecue sauce in a bowl.


Then you will need to coat your hot dogs in barbecue sauce and wrap 1 slice of bacon around them and poke them length wise with the skewer. Put them on the grill until the bacon is crisp and your dogs are crispy like this:


You are ready to serve em up.  You do not need a bun or a fork just serve with your ordinary sides for a barbecue.  Its that easy and they are a favorite with the kids or anyone you invite to your barbecue.  Even the dumbass in the corner will enjoy them!

Video: 


Live, laugh and love.   Heather

Friday, August 30, 2013

Cream-Cheese-Frosting



Hello everyone, I hope you all are having a great start to your weekend or whatever time it is that you are reading this.  Last year right after Thanksgiving I decided to make my family's favorite, gingerbread cake.  Now its just my opinion but I think cream cheese frosting goes wonderful with gingerbread cake so much so that I made some cream cheese frosting for it.  I know its taken me all this time to write the recipe for you all that would like to print it out or copy it down.  I have no good excuse at all to give you on why it took this long either.  I could tell you I was abducted by aliens for the past 9 months but I cannot do that since some of you watch my yt videos and follow my mishmawshandotherthings facebook page.  So I guess its better late than never for this recipe and believe me there are a lot of these better late than never recipes coming up so be prepared.

Ingredients:

8 oz of cream cheese softened or cold really doesn't matter
1 stick of unsalted butter softened (you can nuke it)
2 teaspoons of vanilla extract
2 cups or more of powdered sugar, just keep adding the sugar until its at the texture you are looking for.

Instructions:

Blend the cream cheese, butter and vanilla together in a bowl.  You can use a hand blender or mixer its really your choice.  Now we are going to add the sugar gradually what does that mean you ask; small amounts and mix in between amounts.  You want to add about 1/2 cup amounts to the cream cheese concoction.  So basically add the 1/2 cup of sugar mix until combined and then add 1/2 cup more sugar mix and so on until you have used your sugar.  Now you are ready to frost whatever your heart desires.  Its really as simple as that and you don't have to be abducted by aliens to make it either.  




Video:




Thursday, August 29, 2013

Homemade AppleSauce



Hello everyone, so many of us parents were happy / proud to send our kids back to school.  If your child's school is anything like my children's school then they probably encourage healthy snacks.  My children love having healthy snacks but they tend to be picky when it comes to fruits and veggies.  Because of that reason when I pack their snacks I try very hard to make sure the items they do like are as nutritious as possible.  So I make home made applesauce, I control the sugar and what goes into it and I keep it pretty basic and my children love it.  This applesauce can be stored in the freezer for about 6 months or more.  In my house it doesn't stay in the freezer 6 days because my kids love this so much.  So in honor of children going back to school and in honor of fall coming its way, lets go make this recipe.
Oh I almost forgot I will link the video for this down below.

Ingredients:

6 Apples cored, peeled and diced
2 cups of water
2 tablespoons of cinnamon
1/8 to 1/4 cup of brown sugar

Instructions:

In a large dutch oven or pot is what I like to call them.  Add your apples, cinnamon, sugar and water.  You can have this on medium heat like I did in the video but a lower temperature works best. Simmer for about an hour while checking on the water level through that hour.  Add about 1/8 of a cup of water a time if you need more water through the cooking process.  When the apples are so tender they are falling apart, mash them with a potato masher or break up the apples with a whisk.  Let cool and serve or store in your fridge or freezer.  Its that easy and the kids love it, you will love it too because you know everything that goes into it.  

Video:





Live, Laugh and Love everyone!  Heather

Monday, August 12, 2013

Italian Sausage and Pepper Soup


Hello everyone, I hope today finds you well.  Today's recipe was one of those recipes that I had things to use up or they were going to go bad kinda recipe.  I was wanting an Italian wedding soup but I like making my own meatballs and I had none made.  I know how can I call myself a good Italian cook without having a stock pile of meatballs on hand?  Well what can I say, I am not perfect and this is probably a mistake that will taunt me for the rest of my days.  I am only kidding as everyone knows a good Italian cook knows how to improvise, when life gives you lemons you make a stew.  So I had these seasoned chicken sausages and some veggies that I need to cook up.  My veggies were mostly peppers and I thought sausage and peppers sounds great, I wanted soup so I got to thinking that only a natural blond can think and this soup was born.  Now I must admit I am the only soup lover in my family.  Even oldest child who is not fussy in the way of any culinary creation, soup is not on her list of any kinda of food she wants to eat this century.  At any rate even though I was the only one who enjoyed my creation, I felt there are others of us out there.  You know the people who could eat soup all year round?  Yeah that's me too, so I am going to share this recipe with you soup lovers and if you want to wait till Fall to try this soup well have at it, however there are some of us that will probably make this tonight for dinner, and those are my peeps.

Ingredients:

3 Large potatoes diced
1/2 of a large onion diced
1 teaspoon of minced garlic
1 large bell pepper any color I used orange
3 stalks of celery diced
1/2 of an Italian pepper diced ( they are a mild pepper nice flavor)
3 Bay leaves
3 chicken bullion cubes or 2 teaspoons of chicken base ( I used chicken base)
6 cups of water
1/8 teaspoon of Old Bay seasoning
1 teaspoon of parsley
1 teaspoon of thyme
3 basil leaves chopped up or 1/2 teaspoon of dried basil
1 teaspoon of Italian seasoning
1/2 box of frozen spinach or you can use fresh
1 tablespoon of extra virgin olive oil

Instructions:

In a large dutch oven or what we call a pot, add in the oil.  As the oil gets warm not too hot or you will burn your oil, throw in all veggies and your bay leaves, leave out the potatoes though.  Slice the sausage links into little circles and throw them in the pot.  Now add the potatoes and chicken base or bullion cubes with the water.  Throw in all your seasonings and bring everything to a boil.  Reduce your heat from medium to about medium low and simmer for about 20 minutes.  Now add in the spinach and take off the heat.  Give the broth a little taste to see if it needs salt and pepper.  If your potatoes are not cooked through yet leave the soup on medium low for about another 10 minutes or until the tators are tender.  You can serve this with a salad or crusty bread on the side.  There you have it Italian Sausage and Pepper Soup  an any time food for any weather too.  

Live, laugh and love and have a bowl of soup its good for your gizzard !  Heather






Monday, August 5, 2013

Meatloaf Stuffed with Macaroni and Cheese



Hello everyone, so there are very few things in the food department that my husband demands me to make.  First off he knows not to demand anything of his wife unless he wants to be met with a cast iron frying pan upside the head.  However this recipe my husband couldn't resist in demanding me to make and I understood.  Woman's lib and wives standing up against the "man" went out the window because I did understand why my husband demanded this because before he told me to make this I was thinking how in the world could I make this.  Well let me explain the situation, weeks ago on my facebook fan page, I was having a party and for some of you that are not in the food blog world that just means foodie friends were coming over to my page sharing their recipes.  It helps the ones sharing the recipes and it helps the person's page.  This was one of those shared recipes brought over by food genius in my opinion and I am sure my "dumbass" husband would agree with that.  Tales from a Middle Class Kitchen can be found over on facebook 
and you can just follow the link that takes you straight to the original recipe.  With his permission I am showing you all how I made this mind blowing recipe.  I changed a few things to fit my family's needs but kept the integrity of the recipe.  There will be pictures to follow along with the instructions.


Ingredients: My Version

2 pounds of lean ground beef or you can use any ground meat you wish
2 eggs
2 cups of bread crumbs I used homemade you can use store bought
1/2 cup of grated Parmesan cheese
1 whole onion diced
2 carrots diced
2 celery stalks diced
2 cloves of minced garlic
2 tablespoons of extra virgin olive olive
1 tablespoon of Worcestershire sauce
2 tablespoons of ketchup
2 tablespoons of barbecue sauce
1 tablespoon of parsley
1 tablespoon of rosemary
1 tablespoon of thyme
1 tablespoon of steak seasoning
1 box of Macaroni and Cheese
2 cups of shredded cheese I used a blend of mozzarella and cheddar
1/4 cup of milk

Instructions:

First off you want to dice your veggies and take 1 tablespoon of extra virgin olive oil , throw it in a pan and add in your veggies.  You want to cook the veggies just until you can see them through them and they are not browned.  Take veggies off the heat to cool. Now lets work on making the meatloaf.  Put your ground meat in a mixing bowl add in eggs, and all your dried seasonings.  Throw in 1 tablespoon of ketchup, all the barbecue sauce, and Worcestershire sauce.  By now the veggies should be cool enough to throw in with the meat so add the veggies too. Give it a good mix with your hands.  It should look like this or similar to it.  

Put this in your fridge until you are ready for it and start making the macaroni and cheese.  Follow the directions on the box when the pasta is done drain it and return it to the heat.  Add in the dried cheese it comes with and add the milk and shredded cheese too.  The secret here is not to make the mac and cheese too wet because then that would be just a mess everywhere.




  Try not to add too much liquid to prevent a meatloaf and mac and cheese mess.  When the shredded cheese is all melted put it aside and bring out your meatloaf.
I scored the center of the meatloaf with a knife and split it in two like this:
I put half of the meatloaf on a large cookie sheet and formed a meat boat and put the remaining tablespoon of ketchup on the meat.  Here is my meat boat with ketchup a masterpiece if I do say so myself lol.
You will want a meat boat like this to contain your mac and cheese, like this 
Then we take the other half of the meatloaf and put it on top of the mac and cheese and form it so there should be no mac and cheese poking through like this.
Drizzle the top with barbecue sauce and top with remaining shredded cheese.
Bake in a 350 degree oven for about an hour and a half , there is a lot of meat there to cook.  Half way through you need to take out the meatloaf and drain it because the pan gets juicy and could over flow if you dont.  Put it back in the oven to continue to cook.  Let it cool about 15 minutes if you can wait that long and dig in.  Here is what it looks like when you cut into it.

So there you have it everyone meatloaf stuffed with mac n cheese, it was a huge hit at my house.  A huge thank you to tales from a middle class kitchen for this amazing recipe and you all should go check him out because he has some fantastic recipes and they are budget friendly without complicated ingredients. 
Take care my friends and until next time Live, Laugh and Love.  Heather