Recipe Sunday: Guest Post: My Lumps by Kayali Luma

Breakfast Lumps

My family’s favorite oddball breakfast. A cross between a granola bar and a peanut butter cookie individually wrapped for on-the-go eating.

Ingredients:

1/2 C brown sugar

1 C peanut butter

2 t vanilla extract

3/4 C flour

3/4 C instant oatmeal

1 t baking soda

1/2 t salt

1/2 C milk

3/4 C raisins or morsels of your choice

1 cupcake pan and liners.

Preheat oven to 350.

Add all ingredients to mixing bowl except dried fruit/ morsels. Mix until it becomes a ball in the center of the bowl. Add morsels and fold into mix.

Line the cupcake pan with paper liners and divide the mix equally between the cups. Press with fork (like a peanut butter cookie). Bake on middle rack for 17-20 minutes.

Understand they are magic disappearing breakfast lumps and rarely survive until breakfast

 

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

I’m not much of an apron girl but I do wear something to put all my things and my stash.

I wear my Stash it Sash!

Stash 1

SHIT

The Stash it allows you to stash it on the go. You can stash your stash in your sash or anything you want to stash fast in your sash on the go!

Sunday Recipie: Guest Blog Katie “Miss Kitty” Dolan -Slow Cooker Enchiladas

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Slow Cooker Enchiladas

Serves 4-6

 

1/2 yellow onion

2 bell pepper, diced small(any color)

1 16-ounce can black beans, drained and rinsed

1 cup frozen corn

2 teaspoons chili powder

1 teaspooncumin1 teaspoon salt

3 cups cheese, shredded and divided – we like monterey jack

2 ½ 16-ounce jars of your favorite salsa

12 6”-8” tortillas, flour or corn

Optional: 1 pound meat – chicken, pork, hamburger, or shredded beef

 

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

 

These turned out fabulous!! My name is Mrs. Kitty and I am a Army spouse and pinup model.  I enjoy cooking in my spare time J.  If I had a Trisha Trixie Designs apron to use while cooking this it would definitely have to be like one of the super awesome full ones that she made for a client very pinup like J

 

Catherine “Katie” Dolan

 

Sunday Recipe : Crepes

Today my man is in the kitchen trying out some crepe recipes. We haven’t quite figured it out yet.

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But we are definitely giving it another shot. Here is how they turned out.

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They were amazing and FABULOUS! We just had them with a bit or butter and Cinnamon and Sugar. As you see I had mine with a glass of milk from one of my favorite places The Funny Bone Comedy Club

Ben said he found the Recipe at James Starmer Food

CLICK HERE FOR LINK

Crepe Recipe

Ingedients

1 cup flour
1 & 1/2 cups of milk
2 large eggs

butter for pan

Preparation

Put the first three ingredients into a blender.
Blend for 7-10 seconds.
Heat a non-stick pan over medium heat.
Lightly brush the pan with butter.
Pour enough crepe mix into the pan to coat it.
Wait a few seconds then pour the remaining liquid back into the remaining crepe mix.
Use a rubber spatula to remove the clean up the area where the mix was poured out of the pan.
Depending on the heat of the pan, cook time will vary. So I just wait unlit the edge of the crepe starts to peel away from the pan. Then I give it another few seconds on the other side.

James has a video on his site if you would rather watch someone making them. Ben wasn’t really into watching a video and did it all just from the directions. They turned out great.

If you want something easy and fun, try these out. If you do, let me know how they turned out for you and go to James’s blog as well as give him a shout out! I like to give credit where credit is due and this man James deserves props for these crepes.

Happy Sunday Recipe Day!

Now I am off to go try MY hand at making crackers with my new Cookie Press. More info on it tmrw so stay tuned…

Until next time,

Xoxo Trisha Trixie

Sunday Recipe: Green Bean Styles

My intern Tiffany Gilbert sent me this Fabulous recipe for Green Beans

I can’t wait till my Green beans outside are big enough to make it. If you have Green Beans or want to go to that thing called a store and buy them, this would be a great recipe.

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I’d wear my Bouquet Apron and my cute little birdie necklace to get in the mood.

20130430_212412 BlueBird Yellow Ribbon Necklace

Add a touch of Rouge Artist Intense in Satin Pink to get in the mood and start cooking

MAKE UP FOR EVER - Rouge Artist Intense

Now for the cooking…

 

Green Beans – the way your grandparents used to make them

Need:
One pot
Small whole potatos washed or cut large potatos – leave skin on
Green beans – tips off and popped in smaller pieces
Red onions from garden
Bacon cut into strips
Salt
Water

Cook:
Place bacon in pot, and cook until done. Remove most but not ALL of the grease. Add green beans, potatos, and cut up onion as you add them in. Add enough water (and a pinch of salt) to cover the top of the bean mix. Turn to medium and let cook until done.

This whole recipe is based on preference. The amount shown in the pictures makes enough for a party of 40, with a large bowlful left over. There is no set ratio so if you want more potatos and less beans or more bacon just add to your heart’s content.

Its considered done when the beans are cooked, the potatos are soft but not mush, and you can’t wait any longer to eat it.

Plate it up, season to taste, and devour.

 

Have a great Sunday folks!

Apron out!  Trixie

Recipe Sunday : 4th of July Independence Whip it Good Cake

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I love to make all sorts of Holiday things and this cake is no exception. Super fun and a great and EAsy way to show your 4th of July Spirit.

Ingredients

Original recipe makes 1 – 9×13 inch cake
  • 1 (18.25 ounce) package White cake mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 pint blueberries, rinsed and drained
  • 2 pints fresh strawberries, rinsed and sliced

Directions

  1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
  2. ** YOUR CHOICE** For added fun poke holes in cake after it cools and make up a liquid Jello Mixture Red or Blue and let set to room temp. Then pour over cake
  3. Otherwise just Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
  4. Boy some sparklers and insert into cake right before serving, Light and have a Sparkling Cake for your guests!

If you want some inspirational Trisha Trixie Items to wear, here are some items that might inspire you….

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Stay tuned for more 4th of July, Independence discussion and items this week!!

Until next time,

XoXo

Trisha Trixie