Thursday, April 27, 2017

Celebrate It! Blog Link Party!

Hi Everyone!
I am so glad you chose to visit here at Celebrate It! 
Link up, and show us what you have been doing!
I can't wait to see!

Here are three features from last week:
20+ One Dish Breakfast Meals
from

DIY Spring Planters
from

 Homemade Lip Balm
from



Sunday, April 23, 2017

Inside Out BBQ Ribs Grilled Cheese / #SundaySupper

Today, I have a sandwich for you that I think you will really love!! Inside Out BBQ Ribs Grilled Cheese! You may be asking yourself, "What in the world is an Inside Out Grilled Cheese?" Well, I wasn't too sure myself, but when my husband learned that we were talking grilled cheese today for Sunday Supper, he told me about an Inside Out Grilled Cheese he saw on a cooking show. Basically, one side of the bread is buttered, and grilled, just like the grilled cheese we grew up with. The difference comes when you put the sandwich together. The toasted side of the bread goes on the inside, making the outside of the sandwich soft and gentle on your mouth! No scrapes on the roof of your mouth. But, you still get that great grilled cheese flavor!
I thought this was a great idea! I concocted this sandwich using leftover ribs and cole slaw. Who says leftovers can't be new again?! This was a tasty and fun way to use up some of them! Hope you enjoy this sandwich!!

Inside Out BBQ Ribs Grilled Cheese
(makes 2 sandwiches)
(printable recipe at end of post)

5 Cooked BBQ Ribs
1/4 -1/2 cup BBQ Sauce
6-7 Onion Slices 
1/2 loaf Italian Bread
 2 tablespoons Butter
1/2 cup shredded Cheddar Cheese
1/2 cup Cole Slaw
French Fries






Five rib bones will make enough meat for 2 sandwiches.
Pull the meat off the bones. I heated the bones in the microwave and cut the meat off with a knife. It came off easily.

Chop up the rib meat into smaller than bite size pieces.
Heat the BBQ sauce in a pan, and add the chopped rib meat to heat.
Saute a few onion slices in a frying pan.
Cut 2, 3/4" wide pieces per sandwich from a loaf of Italian bread. This bread gave the sandwich a fantastic flavor. You could also use your favorite bread.
Melt 1 tablespoon of butter in a frying pan. Place bread down on the butter and grill it until the butter browns the bread.
Remove bread from pan, and place on baking sheet. Cover with cheese.
Broil in oven until cheese is melted.
Build your sandwich by placing the cheese side up. On one side place the cole slaw. On the other side top the cheese with BBQ and onions.
Add french fries and a some extra sauce. Enjoy!

Thank you for joining me today!


Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty event! 

Keep scrolling down to find more amazing grilled cheese recipes from #SundaySupper members!!

Sunday Supper Gourmet Grilled Cheese Sandwich Recipes

Not Your Average 'Wiches

Protein Filled 'Wiches

Sweet and Savory 'Wiches

Veggie Loaded 'Wiches

Dessert 'Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 2 sandwichesprint recipe

Inside Out BBQ Ribs Grilled Cheese

INGREDIENTS:

  • 5 Cooked BBQ Ribs
  • 1/4 -1/2 cup BBQ Sauce
  • 6-7 Onion Slices
  • 1/2 loaf Italian Bread
  • 2 tablespoons Butter
  • 1/2 cup shredded Cheddar Cheese
  • 1/2 cup Cole Slaw
  • French Fries

INSTRUCTIONS:

  1. Five rib bones will make enough meat for 2 sandwiches.
  2. Pull the meat off the bones. I heated the bones in the microwave and cut the meat off with a knife. It came off easily.
  3. Chop up the rib meat into smaller than bite size pieces.
  4. Heat the BBQ sauce in a pan, and add the chopped rib meat to heat.
  5. Saute a few onion slices in a frying pan.
  6. Cut 2, 3/4" wide pieces per sandwich from a loaf of Italian bread. This bread gave the sandwich a fantastic flavor. You could also use your favorite bread.
  7. Melt 1 tablespoon of butter in a frying pan. Place bread down on the butter and grill it until the butter browns the bread.
  8. Remove bread from pan, and place on baking sheet. Cover with cheese.
  9. Broil in oven until cheese is melted.
  10. Build your sandwich by placing the cheese side up. On one side place the cole slaw. On the other side top the cheese with BBQ and onions.
  11. Add french fries and a some extra sauce.
Created using The Recipes Generator

Thursday, April 20, 2017

Celebrate It! Blog Link Party!

Hi everyone! I am so glad you are here!
I know you have been busy creating so many great things, and I am excited that you are sharing them here with us! 
I can't wait to celebrate with you!!

Here are last weeks most clicked links:

Air Fryer Chicken Quesadillas
from
Fudge Pie
from
Homemade Soft Pretzels w/ Honey Mustard Dip
from
Let's get to the party!



Sunday, April 16, 2017

No Bake Peanut Butter Pie / #SundaySupper

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 1 Pieprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust
  • 2-9 ounce packs Nabisco Famous Chocolate Wafers
  • 5 tablespoons unsalted Butter, melted
  • 1/4 cup Confectioner's Sugar
  • 2 tablespoons Water
Filling
  • 1 1/4 teaspoons unflavored Gelatin
  • 1/3 cup whole Milk
  • 1 cup packed dark brown Sugar
  • 6 ounce Cream Cheese, softened
  • 2 cups Creamy Peanut Butter
  • 5 teaspoon Vanilla
  • 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
  • 8 ounces Milk Chocolate, chopped
  • 1/3 cup Heavy Whipping Cream
  • Candy Eggs

INSTRUCTIONS:

  1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
  2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
  3. Mix together the gelatin and milk. Let stand about 5 minutes.
  4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
  5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
  6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
  7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
  8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
  9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
  10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
  11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
  12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Created using The Recipes Generator

Thursday, April 13, 2017

Celebrate It! Blog Link Party!

Thank you for stopping by today! I know everyone has been busy with Easter preparations, and with spring break, and I  appreciate you taking the time to link up!
Let's get to a fun party! 

Last weeks 3 most clicked links:

Pigs In A Blanket
from

Seed Bomb Wedding Favors
from

Cherry Cheesecake Coffee Cake
from
Let's Party!




Wednesday, April 12, 2017

Vanilla Bundt Cake w/ a Bird's Nest Topper

These sweet little mini cakes might just be the answer to your "What do I serve for Easter dessert?" question! They are Vanilla Bundt Cakes with a Bird's Nest Topper. The cakes can be made ahead of time and refrigerated until the day you want to serve them. You will want to make the bird nests a day or three before also. This recipe has a lot of different pieces, but there is nothing difficult about it. It's bake the cake, make the nests, make the icing, all before the event. Drizzle the cake, put the eggs in the nest, place the nest on the cake when ready to serve. A simple dessert for Easter Sunday, a spring party, or Mother's Day!
Vanilla Bundt Cake w/ a Bird's Nest Topper 
(makes 1 dozen bundt cakes)
(printable recipe at end of post)

Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda 
pinch of Salt
1/2 cup softened Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cups Buttermilk

Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Pink Food Coloring
Yellow Food Coloring
Purple Food Coloring

Bird Nests
2 cups  Chow Mein Noodles
2 cups Melted Milk Chocolate
Small Cadbury Eggs 

Preheat oven to 350Ⓕ.

Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
 Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside. 
I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
 Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over. 
Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!

Thanks so much for joining me today! If you are looking for more Easter food and treat inspiration here are a few you might enjoy!:


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yield: 12 mini bundt cakesprint recipe

Vanilla Bundt Cake w/ a Bird's Nest Topper

prep time: cook time: total time:

INGREDIENTS:

Mini Bundt Cakes
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 1/2 cup softened Butter
  • 1 3/4 cups Sugar
  • 1 teaspoon Vanilla
  • 4 Egg Whites
  • 1 1/3 cups Buttermilk
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Pink, Yellow and Purple Food Coloring
Birds Nests
  • 2 cups Chow Mein Noodles
  • 2 cups Melted Milk Chocolate
  • Small Cadbury Eggs

INSTRUCTIONS:

  1. Preheat oven to 350Ⓕ.
  2. Lightly grease and flour the bundt pans you will be using. Mix together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar. Add the vanilla. Add egg whites one at a time, beating after adding each one. Start alternately adding the flour mixture and the buttermilk until combined.
  3. Add batter to pan and bake for 10-12 minutes, checking with a toothpick to see if it is done. Remove from pan and let cool completely. Set aside.
  4. I used my favorite chocolate bar from Trader Joe's to make the nests. To melt chocolate, use a double boiler, so you don't scorch the chocolate. Mix together the chow mein noodles and the melted milk chocolate. I used a spatula and my hands with gloves on to get them mixed properly.
  5. Form nests by forming a ball, and then bring the sides up, making an indentation forming the nests.
  6. Make the frosting-pour the warm water into your mixing bowl. Add the meringue powder. Whisk it for 30 seconds. It should become frothy and thicken up a little. Add the cream of tartar. Whisk again for 30 seconds. Pour in all the confectioners sugar at one time. Use the paddle attachment if you have a stand mixer. Put your speed on,low, and mix for 10 minutes. The frosting will get thick and creamy. Place the frosting in a container that you can seal tight, because it can get crusty and dry out. You will probably have some frosting left over.
  7. Mix your icing colors. Mix approximately 1 cup of each color. After mixing the colors, thin them by starting with adding a 1/4 teaspoon of water to each color so they will drizzle a little. You may need to add more, but just use a little bit at a time.
  8. Drizzle your cake with the colors you choose. Fill the birds nest with the eggs, and place it on the cake! You are ready to serve and enjoy!
Created using The Recipes Generator