Hawaiian Haystacks

I saw a recipe floating around on Pinterest from Picky Palate for these yummy Hawaiian Haystacks and thought I'd try it out. I make Hawaiian Haystacks once in a while, but I liked how her gravy sounded. I made a few changes, like omitting the ranch. My family loved it. Every single person (all 7!) loved it. That's almost unheard of. My family picky, but not often do all of us really love the same thing.

Ingredients:

8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
4 T (or 4 cubes) chicken bullion
4 cups hot water

1/4 teaspoon garlic salt
2 cans chicken, or 2-3 cups chicken breast cooked and chopped small or shredded
Rice, cooked (I had about 7 cups)
Toppings:

Chow Mein Crispy Noodles
sliced green onions
black olives
pineapple
cranberries
cheese
whatever else sounds good to you

In a large sauce pan melt the butter and whisk in the flour. Whisk until smooth, then add pepper, garlic salt and chicken bullion (if cubes, add AFTER water). Slowly whisk in water 1 cup at a time until smooth.  Continue to stir over medium heat until thickened. Add chicken and remove from heat. Serve over rice and top with desired toppings.

Caramel Frosting

1 c butter, divided
2 oz cream cheese, softened
3 lbs powdered sugar
2 t vanilla
8-10 T water
1/2 cup heavy cream
1/2 c brown sugar
1/4 t sea salt

Brown 1/2 cup of the butter and let cool completely. It should look like this.

In the mean time, place cream and sea salt in a small sauce pan. Bring to a near simmer and add brown sugar. Bring to a low boil stirring nearly constantly until thickened, about 8-10 minutes. Remove from heat and cool completely.

In your stand mixer, combine both butters and cream cheese and beat until smooth. Add powdered sugar slowly. Continue beating and pour in the caramel mixture  and vanilla slowly. Add water 1 T at a time until you reach desired consistency.

Spicy Deviled Eggs

18 hard boiled eggs, peeled and halved
1/3 - 1/2 c mayo
1 T dijon mustard
dash creole seasoning
1 t jalapeno hot sauce
1/2 t habenero hot sauce
2 green onions, sliced fine
dash salt

Place yolks in a ziplock bag and mash well. Add mustard and mix. Add remaining ingredients and mix well. Cut off tip of bag and squeeze mixture back into egg halves.

Brownies

1 c. butter, softened
1 c. sugar
1 c. brown sugar
5 eggs
3 T. Hot cocoa powder (regular milk chocolate)
2 t. vanilla
1 1/4 c. flour
1/3 c. cocoa powder
1 t. salt
1 t. baking powder
1/2 c. milk chocolate chips

Whip butter until fluffy. Add both sugars and beat until fluffy. Add eggs 1 at a time beating between each addition. Add hot cocoa powder and mix well. Add vanilla and beat. In a separate bowl mix flour, salt, baking powder and cocoa. Add flour mixture to batter and beat well. Stir in chocolate chips. Pour into a greased 9x13 pan and bake at 350* about 30-35 minutes.

Kaiser Rolls

I found this recipe at Taste of Home and my family loves it when I make homemade buns for our pulled pork sandwiches. Tonight I made Balsamic Honey Pulled Pork Sliders from Six Sisters' Stuff so I figured I should make these again and get them posted this time.

2 T yeast
2 cups warm water
4 T Sugar
1 T salt
1/3 c butter or margarine, melted
6 - 6 1/2 cups flour
1 egg white
2 T cold water
Dehydrated onions, poppy seeds or sesame seeds

In the bowl of your stand mixer, or in a large bowl, mix yeast with 1/2 c warm water and 1 T of the sugar. Let stand until bubbly (3-5 minutes). Add the butter, salt, the other 1 1/2 cups water and the other 3 T sugar. Mix well. Start adding flour one cup at a time on speed 2 (or by hand). When dough is well combined let the mixer (or your hands) knead the dough 2-3 minutes longer. Place in a greased bowl and cover with towel. Let dough raise for 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over rolls. Sprinkle with topping of your choice. Cut a slit into the top of each roll. Bake at 400* for 17-20 minutes

Bake at 400° for 15-20 minutes or until golden brown.

Orange Rolls

I made this entire dough recipe and used half for caramel rolls and half for orange rolls. It made a lot of each. I made minis so if you are making full size rolls it's going to make less. I shared with 5 other families. It made that many mini rolls.

Dough- (this is the fairy roll recipe from earlier on the blog)
2 cups boiling water
2 cubes margarine (DON'T USE BUTTER - you may never hear me say that again, but in this recipe it changes everything. Trust me - I found out the hard way)
3/4 cup sugar
2 T. yeast
3 eggs, slightly beaten
6-7 cups flour
1 t. baking powder
1 t. salt

Filling- (You will have to double this if you are making the entire recipe into orange rolls)
Zest from 1 orange (save the orange)
1/2 c butter, melted

Icing- (You will have to double this if you are making the entire recipe into orange rolls)
Juice from 1 orange
1 1/2 c powdered sugar
3-4 T. heavy whipping cream

Pour boiling water over margarine (You used margarine, right? If not, you'll be sorry.) Stir the sugar into this mixture and then let it cool until just warm. Then add the yeast and beaten eggs. Mix together the dry ingredients. Add these to the wet mixture and stir, stir, stir. Then get your husband to stir when your arm feels like falling off. (Or put it all in your kitchenaid mixer!) Cut the dough into two balls. Throw a towel over the dough and let the dough rise until double. Roll dough out into two large rectangles. Cut each rectangle in half lengthwise (for minis. If you want full size rolls do not do this.) Brush melted butter mixed with orange zest over rolled out dough. Roll up rectangles into spirals and seal edge to roll with a little bit of water. Cut into spirals. and place on a greased 10x13 cookie sheet. Bake at 350* for 16-20 minutes. When rolls have cooled enough to handle mix together powdered sugar and orange juice. Add cream to make desired consistency. Pick up each roll and dip the top into the icing and set on a platter to serve.

Caramel Rolls

I made this entire dough recipe and used half for caramel rolls and half for orange rolls. It made a lot of each. I made minis so if you are making full size rolls it's going to make less. I shared with 5 other families. It made that many mini rolls.

Dough- (this is the fairy roll recipe from earlier on the blog)
2 cups boiling water
2 cubes (1 cup) margarine (DON'T USE BUTTER - you may never hear me say that again, but in this recipe it changes everything. Trust me - I found out the hard way)
3/4 cup sugar
2 T. yeast
3 eggs, slightly beaten
6-7 cups flour
1 t. baking powder
1 t. salt

Filling- (You'll have to double this if you make the entire dough recipe into caramel rolls)
1 1/2 cups brown sugar
1 1/2 cups butter
1/3 c karo syrup
12-14 oz sweetened condensed milk
1 cup brown sugar (to sprinkle over dough before rolling)

Pour boiling water over margarine (You used margarine, right? If not, you'll be sorry.) Stir the sugar into this mixture and then let it cool until just warm. Then add the yeast and beaten eggs. Mix together the dry ingredients. Add these to the wet mixture and stir, stir, stir. Then get your husband to stir when your arm feels like falling off. (Or put it all in your kitchenaid mixer!) Cut the dough into two balls. Throw a towel over the dough and let the dough rise until double. In the meantime place brown sugar (1 1/2 cups), butter and karo in a medium sauce pan. Stir until all is melted well combined. Stir in sweetened condensed milk and pour mixture into two greased 9x13 pans. Roll dough out into two large rectangles. Cut each rectangle in half lengthwise (for minis. If you want full size rolls do not do this.) Sprinkle with brown sugar. Roll up and cut into spirals. Place spirals on top the the caramel mixture and bake at 375* 20-22 minutes. Let cool 5 minutes and then flip pan over onto serving platter.





Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Broccoli Chicken & Cheese Braid

Tonight I combined two of my previous recipes to create a new one. I used the bread from the Yummy Sandwich Braid post and the filling from the Chicken & Broccoli Bake post.

Ingredients:
Filling -

4 chicken breast halves, cooked and shredded

2 pounds fresh broccoli, Cut up and steamed

2 cans cream of chicken soup

1 c. milk

1 c. sour cream (can sub. mayo)

2. c grated cheese

2 T lemon juice

Bread-
1 T shortening
2 T sugar
1 T salt
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
5-6 C flour
1 egg
Rosemary (optional)

1. To make the dough dissolve 1 T yeast in 1/3 C lukewarm water.
2. In the bottom of your mixer smash the sugar, salt and shortening together with a fork until well combined.
3. Pour the boiling water over the sugar mixture.
4. Pour the cold water over the sugar mixture.
5. Pour the yeast/water mixture over the sugar mixture.
6. Add the flour 1 C at a time while mixing. You know you have enough flour when the dough pulls away from the side of the bowl.
7. Once you have enough flour mix on high for 7-8 minutes.
8. Let the dough rest for about 2 minutes in the bowl.
9. Divide the dough into two equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.
10. Knead rosemary or other herbs into your dough if you wish.
11. Spray some cooking spray onto your counter. Roll the dough out into 2 large rectangles. Using a pizza cutter, cut 11-12 one inch wide strips along both long sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your
12.Combine the soup, sour cream, lemon juice and milk in a large bowl and mix well. Stir in cheese and set aside.

13. Place half of the shredded chicken in the center of first rectangle. Repeat on second braid.

14. Place half of the broccoli on top of the chicken. Repeat on second braid.

15. Pour half of the sauce down the center of the bread on top of the chicken and broccoli. Repeat on second braid.

16. Braid each rectangle and baste with beaten egg.

Sprinkle with rosemary or other herbs/spices if you wish.

Place the sandwich loaf on a large cookie sheet sprayed with cooking spray.
17. Let the dough rise in a warm oven (I turn mine to 170 degrees) for about 20 minutes.
18. Turn your oven up to 400 degrees and bake for about 15 minutes. (Leave the dough inside while the temperature rises)
19. When the loaves are golden brown on top turn the oven down to 350, switch the pan on the bottom rack to the top and vice versa.
Bake for another 5 minutes.
20. Let the loaves rest for about 5 minutes, then cut and enjoy!

Creamy Pasta with Sausage

3 cups milk
1 can evaporated milk
3 T butter
2 cups Mozzarella
1/2 c parmesean
1 jar sun dried tomatoes, drained and chopped fine
2 T flour
1 lb sausage, browned
1 box penne pasta, cooked

Melt butter in pan. whisk in flour. Slowly whisk in milk. Add evaporated milk. Stir over low-medium heat until thickened. Stir in cheeses and cook until melted and smooth. Add sun dried tomatoes. Season with basil, oregano and garlic salt. Add sausage. Pour over pasta and toss to coat. Serve with bread sticks.

Chocolate Beet Cupcakes w/ Cream Cheese Frosting

Yep! You read that right. Beets made into dessert. You say you have a friend/neighbor/family member who grew beets in his/her garden and didn't know what to do with them so he/she handed them over the fence and challenged you to turn them into something delicious? Me too! So you have come to the right place! (Don't tell me that I'm the only one that has things like this happen to them.) Anyways, I did some searching and found a beet cake recipe at Taste of Home. This is like a carrot spice cake only not. :) It was a huge hit with all NINE kids. (My five plus the friends' who gave me the beets) Come to find out, (AS I WAS BAKING!) the men were discussing baking a cobbler because they were worried that my "beet dessert" would be nasty. They were amazed! These are moist and so yummy. And I can justify it by saying they are a vegetable. (Just play along!)

1 cup uncooked, peeled and shredded beets
2 t lemon juice
4 eggs
1 1/4 c melted butter
1/2 c milk
2 T honey
2 t vanilla
2 1/2 c flour
2 c sugar
1/2 c cocoa
2 t baking soda
1 t salt

In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture. Scoop batter into lined cupcake pans (makes 24+ cupcakes) and bake at 325* 22-25 minutes until toothpick comes out clean. Cool and frost with cream cheese frosting.

Cream Cheese Frosting

 1 cube butter, softened
1 package cream cheese*
3-4 cups powdered sugar (you can use more if you want)
maraschino cherry juice (or milk)
1-2 t. vanilla
1 t. almond extract (optional)
1 c. heavy whipping cream, whipped

Cream butter and cream cheese together and whip until fluffy. Add in powdered sugar and extracts**. Add maraschino cherry juice (1-2 T.) for desired consistency. You can add more powdered sugar if you get it too thin. Add in whipped cream.

*If you want a stronger cream cheese flavor use 2 packages of cream cheese. You will probably want to up the amount of powdered sugar.

**Always add extracts before the milk because they will thin out your frosting somewhat.

White Sauce Chicken Enchiladas

Adapted From Mel's Kitchen Cafe

Ingredients:

Tortillas (I had 6 huge tortillas from Bountiful Baskets)
2-3 cups Monterrey Jack Cheese 
Cilantro

Filling
3 Chicken Breast pieces, cooked and shredded (I cooked mine in the crockpot sprinkled with cumin)
2 7oz cans diced green chilies
1 package cream cheese
1 can rotel
2 t Franks Red Hot Sauce (more if you want it spicy)
1 can beans, any kind you like (optional)

Sauce:
3 T butter
1/2 cup chopped onion (about 1/2 medium onion)
3 T flour
2/3 cup water
1 T chicken base
1/2 cup heavy cream
1/4 cup milk
1/4 t salt
1/4 t pepper
15 oz green chile enchilada sauce
3/4 cup sour cream

Place chicken in Kitchenaid bowl with paddle attachment (or a large mixing bowl). Beat on speed 2 to shred. Add cream cheese, green chilies and rotel. Mix well. Add franks and mix to incorporate. Place filling in tortillas, roll up and set aside.

In a medium sauce pan melt butter and add onions. Cook and stir for 2-3 minutes. Sprinkle flour over onions and stir. Mix water, milk and heavy cream in a 2 cup measuring cup. Slowly stir mixture into onions. Add chicken base, salt and pepper. Stir until thickened. Remove from heat and add enchilada sauce and sour cream. Pour about 1 cup into a 9x13 pan. Place rolled enchiladas on top of the mixture. Sprinkle cheese over the enchiladas.

Pour remaining sauce over enchiladas. Bake at 375* about 30 minutes. Sprinkle with chopped cilantro.

Brazilian Lemonade

Found this on All Recipes

Yum! We all loved this!

• 4 limes
• 1 cup sugar
• 1 can sweetened condensed milk
• 6 cups water
• ice

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar and water. Pour through a strainer to remove lime peel. Place back in the blender with sweetened condensed milk to taste (I used the whole can). Add ice and pulse to crush ice. Serve immediately, in a fancy glass. Serves 6.

Amazingly (EASY) Chicken Taquitos

4 chicken breasts, cooked and shredded (about 4 cups)
1 package cream cheese
1/2 cup pace restaurant style salsa
2 t cumin
1 T chili powder
1 t garlic salt
10-20 sprigs of cilantro, chopped fine
1/2 bunch green onions, sliced fine
1 1/2 t minced garlic
1 T jalapeno hot sauce
2 T diced jalaepeno (I used canned)
1/2 cup Hispanic cheese blend, finely shredded (I used kroger brand which was asadero, queso quesadilla, queso enchilada and queso cotija)
1 c cheddar cheese, shredded
1 c queso quesadilla cheese, shredded
corn and/or flour tortillas

Put cream cheese in kitchenaid with paddle attachment and beat. Add shredded chicken and mix well. Add in the rest of the ingredients, minus the cheese and tortillas and beat well. Add in the cheeses and mix. Place a spoonful in the center of the tortillas one by one and roll up. Place them on a cookie sheet and bake 15 minutes until edges start to crisp up. Serve with salad and queso dip. 

Teriyaki Chicken in the Crockpot

I got a Teriyaki chicken recipe from my sister years ago. Today I decided I didn't want to deal with it so I adjusted it a bit and tossed it all into the crockpot. It was a bit salty so I adjusted the recipe to help correct it.

Ingredients:
3/4 c soy sauce
1/3 c cider vinegar
3/4 c water 
3/4 c sugar
4 T cornstarch
1 t minced garlic
1 t minced ginger (I use Gourmet Garden in the tube if I have it. If not then the powdered ginger works fine)
1/4 t pepper
3-5 chicken breast halves
rice

Place chicken in crockpot. In a bowl combine soy sauce, cider vinegar and water. Mix the sugar and cornstarch to combine. Add to soy mixture and stir. Add garlic, ginger and pepper. Pour over chicken and cook on low 4-5 hours. Shred chicken and serve over rice.

Peanut Butter-Banana-Oatmeal Squares

I've been staring my overly ripe bananas in the face for several days now. Do bananas have a face? Never mind. Today as I wasted valuable time on Pinterest, as I try to do at least a few times a week, I found this recipe. That is how I justify it. By saying things to myself like, "I had to find a way to use those bananas". Gingerbread Bagels posted this recipe and I had to try it out. Well, not me really. I hate cooked bananas! Bananas belong only in fruit dip! My family loves all things banana so I make all kinds of things with bananas, anyhow. After I pulled these babies out of the oven and gave them a few minutes to cool off I cut them up so I could take a picture. The worst thing ever happened. A piece fell off of the knife onto the counter. Without thinking, I picked it up and popped it into my mouth. I instantly realized what I had done and made a terrible face because I just KNEW I was going to hate it. I DON'T hate it! I actually liked it. WHAT? I guess I know what I will be making from over ripe bananas from here on out.

Ingredients:
3 c quick cooking oats
1 c brown sugar
2 t baking powder
1 t salt
2 t vanilla
1 c milk
2 eggs
3 bananas, mashed
1/2 c peanut butter

In a large mixing bowl (or your kitchenaid) combine the first 5 ingredients and mix well. Add in the vanilla, milk and the eggs. You guessed it. More mixing. Next add the bananas and the peanut butter and mix one time. Spread the gooey mess into a 9x13 pan and bake at 350* for 30 minutes. Cut into squares (or bars if you hate squares).

Chicken Parmesan

3 chicken breasts, filleted
1 kraft fresh take (I used the rosemary one)
1 egg, beaten
1 package angel hair pasta, cooked
1 jar pasta sauce (ragu tomato & basil)
mozzarella cheese

Dip the chicken into the egg and then coat with the kraft fresh take. Brown each side in a skillet with a small amount of oil 1-2 minutes each side. Place on a cookie sheet and bake at 350* for 15-20 minutes. Remove chicken from cookie sheet and spread pasta sauce on cookie sheet. Replace chicken and top each piece with cheese. Broil 2-4 minutes until cheese is melted and bubbly. Serve with pasta.

Leftover Hard Boiled Eggs List

So, Easter is over, but the eggs are everywhere! If you did anything like I did then you have about 100 of these suckers to try and figure out what to do with. After looking through tons and tons of recipes (some of there where seriously frightening!) here are some ideas I found for ways to use up those eggs. most of these are not my recipes, just links to another person's ideas. I will probably be adding to this list as the week goes on. I have a potato salad recipe that I will be posting at some point. I will also be putting some of these recipes to the test this week and updating with a link to my results. Keep watching!
Filipino Style Meatloaf (Embutido)
Jac's Meatloaf
Retro Meatloaf with a Modern Twist
Secretly Stuffed Meatlof
Hard Cooked Egg Cookies 
Deviled Eggs - This is actually mine.
Pickled Tuna-Salad Sandwiches
Eggs Goldenrod
Potato Egg Pie
Tiffany Cellar Cafe's Egg Salad
Potluck Eggs Benedict
Mom's Macaroni Salad
Avacado and Egg Salad

Deviled Eggs

Easter has come and gone, but the eggs are still here. If you did like I did then you have almost 100 of these suckers to figure out what to do with. I am going to do my best to put together a bunch of recipes today to help us all use these up!

18 eggs, peeled and rinsed
1/3 cup mayo (plus extra to add, to taste)
1 T mustard
1 T vinegar
dash of Cayenne Pepper
dash of salt
paprika to sprinkle

Slice eggs in half and remove yolk. Place eggs on a tray. Place yolks into a large ziplock back and mash. Add mustard and vinegar and mix well. Add mayo and mix. Add in salt and Cayenne. Taste. If you wish to add more mayo, do so at this point. When everything is mixed well clip off the need of the bag and pipe the mixture into the egg halves. Sprinkle with paprika and serve.

Easter Cake Balls

I am selling these for $1 each now through Saturday. Don't miss out. Make sure you get these in your Easter baskets.