Santa Brownies

Here's a stupid easy but adorable one for y'all! I'm sure you've seen these around the Internet. :) 

Ingredients

Brownies cut into circles

Strawberries

White frosting

Directions 

1. Bake your brownies, allow to cool, then cut into small circles (or bake them in mini muffin tins). 

2. Cut the tops off your strawberries (so you have a little hat). 

3. Squeeze some frosting on top of the brownie and place the strawberry on top. 

Done! :) 

*I use a ziplock bag to apply my frosting. Put a few spoonfuls in a bag, squeeze the air out and close it. Snip a very small corner off and squeeze the frosting out. 

Super Easy Chicken Salad

This is, of course, a very simple chicken salad recipe. Yes, I use canned chicken but I just don't have time to cook chicken breasts to shred when I have children trying to kill each other playing in the other room. Please feel free to cook up those chicken pieces and shred them if you have the time. Y'all understand. :) This recipe does use one of my Tastefully Simple products. It does NOT contain mayonnaise for those of you with picky eaters that don't like mayo.

Maybe one day I'll learn to take GOOD photos of food!

Ingredients

1 large can chunked chicken

Vidalia Onion Dressing

red grapes, halved (optional)

Directions

1. Shred the chicken.

2. Pour desired amount of Vidalia Onion Dressing over your chicken.

3. Add in some halved red grapes if desired.

4. Mix. If you'd like it a bit wetter, add a little more dressing until you get the consistency you like. If you like it a little drier, add less dressing. 

5. Enjoy!

Baked Vidalia Onion Bacon Chicken

Yummm!!!! I can't take credit for this recipe. My Senior Team Mentor posted it on her Facebook page a couple days ago and I HAD to make it! Heads up, this is one of my recipes that DOES require a Tastefully Simple product. It was so simple to throw together and was so tasty! This one doesn't really have but one "measurement" for this recipe; just use as much chicken and bacon as you need to feed your family. As usual, please forgive the picture quality...cell phone, ya know? :)

Ingredients

4 boneless, skinless chicken breasts
4 strips uncooked bacon of your choice
1/2 cup Vidalia Onion Dressing

Directions

1. Heat oven to 350 degrees.

2. Wrap each chicken breast with a strip (or 2) of bacon so the chicken is pretty much completely covered.

3. Place in an 8x8 baking dish (I always line mine with aluminum foil).

4. Drizzle Vidalia Onion Dressing over the chicken.

5. Cover and bake for 30 minutes.

6. Remove cover and bake for another 15 minutes or until they reach your desired level of brownness.

Pina Colada Bread Pudding

Hubby and I spent our 10 year anniversary in November in Honolulu (only affordable because hubby works for Delta!). On our last morning there we went to the breakfast buffet at Duke's right on Waikiki Beach. It was really good and my favorite thing was their Pina Colada bread pudding. I was determined to recreate the recipe once we were home. Took a couple months but I finally had the time to do it (happens when your ENTIRE STATE is closed because of snow and ice....). It was actually really easy to throw together and the boys ATE IT UP. Like, 3 helpings each ate it up. I'd call that a victory. My recipe will make a 9x13 sized dish. I also used lactose free milk so the hubby could finally have some bread pudding. Too bad he didn't get to enjoy it as he still hadn't made it home from the airport...

Ingredients

1/2 loaf of white bread, cubed (or whatever bread you want)
5 eggs
1 cup whole milk
3/4 cup cream of coconut
1 cup crushed and drained pineapple (save the juice)
1/4 cup packed brown sugar
3 Tbs white sugar
1/4 cup pineapple juice
1 tsp vanilla
1 tsp coconut extract
butter

Directions

1. Put the cubed bread on a cookie sheet and bake at about 300 degrees for 10 minutes or until a bit crispy and dry.
2. Heat oven to 350 degrees. Butter/grease a 9x13 casserole dish.
3. Mix eggs, milk, cream of coconut, brown sugar, white sugar, pineapple juice, vanilla, and coconut extract together in a large bowl.
4. Once you take your dried bread cubes out of the oven mix them with the crushed pineapple in the casserole dish.
5. Pour the egg mixture over the bread crumbs and push them down so most of it is covered. Let it sit for about 10 minutes. Dab the top with some butter.
6. Bake uncovered for about 30-35 minutes or until the top is getting golden brown.

Enjoy!!

*Yes, I know bread puddings are supposed to have a rum sauce but since it was just me and the boys I didn't make one.
*I'll be making the coconut rum sauce tomorrow and I'll try to remember to post that part of the recipe!
*The recipe can easily be doubled. :)

Gingerbread Cookies!

Yes, I know, I know. Its after Christmas now and y'all probably aren't looking for a great gingerbread recipe at the moment. Sorry. With two kids the season gets a bit chaotic (more than usual!) and I just didn't have time to sit down and post this recipe. But, ta da! Here it is! Pin it or save it or whatever it is you prefer to do so you can find something later. I have never made gingerbread before. Honestly, I never even LIKED gingerbread. However, I really loved this recipe and I ate A LOT of these cookies! I'm thinking its because its not overly ginger-y? I don't know but its really good. I baked a batch of the big gingerbread men for my preschool class (they devoured them and if 3 year olds will eat them...) and another batch with all the different shapes to take to dinner on Christmas. This recipe WILL take some time to finish (and if you want to decorate them that will take even more time) but believe me, in the end, they are so worth it!

Ingredients

3 c flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 c butter, softened
3/4 c firmly packed brown sugar
1/2 c molasses
1 egg
1 tsp pure vanilla extract
cookie cutters

Directions

1. Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl. Set aside.
2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well.
3. Gradually beat in flour mixture (to butter/sugar mixture) on low speed until well mixed.
4. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight!!
5. Heat oven to 350.
6. Roll out dough to 1/4 inch thickness on lightly floured work surface.
7. Cut into shapes with cookie cutters.
8. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
9. Cool on baking sheets 1 to 2 minutes.
10. Remove to wire racks; cool completely before frosting.

Can be stored in an airtight container for about 5 days.

*I did not come up with this recipe. I got it from my children's minister who used it for our Cookies with Santa day at church.
*The green frosting in the picture is from the store. The white and yellow is homemade buttercream. The rest of the decorations are from the store.