Cinnamon Roll French Toast

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This breakfast casserole is a great way to feed a lot of people with a delicious treat. Or if you’re like Andrew and I, it will feed 2 people way more than they actually need. It’s super easy to make and is always sure to please!

You Will Need:
– 2 cans of cinnamon rolls
-2 Tablespoons butter
-4 eggs
– 1/2 cup heavy whipping cream
-2 teaspoons cinnamon
-2 teaspoons vanilla
-maple syrup

Directions:
-Preheat oven to 375
-Melt the butter and use it to grease the bottom of a 9×13 casserole dish
-Cut the cinnamon rolls up into cubes. Easiest way is to cut each cinnamon roll into 4 pieces. (Set the icing aside)
-Place the cinnamon rolls cubes into the baking dish
-In a bowl mix together whipping cream, eggs, cinnamon, and vanilla
-Pour mixture over the cinnamon roll cubes in the baking dish
-Drizzle maple syrup over everything.
-Bake for 25 minutes
-Put both icing cups in the microwave for 30 seconds
-After cinnamon rolls are done baking drizzle both icing cups over them and serve.

Butterfinger Cupcakes

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About 2 weeks ago we went live with our new computer medical records charting system at work. The first week was pretty chaotic to say the least. We all survived though and now things are going much better. To celebrate us all making it through our first week I decided to make cupcakes for everyone at work. The recipe I’m going to post here is for 24 cupcakes, but I multiplied it to make 60 and it was very easy! These butterfinger cupcakes are pretty easy to make and absolutely delish! Everyone was raving about them! All 60 of them were gone by 9am!

 

You Will Need:
– Box of milk chocolate cake mix.
– Ingredients needed to make the boxed cupcakes
-6 full size butterfinger candy bars (Plus some more for garnishing the top)
-1 stick of butter (set out to soften)
– 1/2 cup creamy peanut butter
-1 cup powdered sugar
-4 Tablespoons milk

 

Directions:
-Make the cupcakes according to the box directions. Let cupcakes cool completely before icing
-Using a blender crush up the butterfingers into fine pieces. You would also crush them in a bowl or a ziplock bag.
-In an electric mixer bowl beat the stick of butter until soft and creamy
-Add peanut butter to the butter and mix thoroughly.
-Add the crushed butterfingers and mix well
-Slowly add in the powdered sugar
-Finally mix in the milk until the desired consistency is reached. The icing will be a little lumpy because of the butterfinger pieces.
-You could add orange food coloring to the icing to change the color of it.
-When the cupcakes are completely cooled ice them and place a butterfinger piece on top!

Baby Boy Baby Shower

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My best friend just had her first baby in July. A precious healthy little baby boy named Hunter. Before his grand arrival into our lives I threw her a little shower to celebrate her first bundle of joy. Here are a few pictures from her baby shower.

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I made the banner on the wall from burlap squares, black paint, and stencils

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One of the mom-to-be’s friends made this adorable 4-wheeler diaper cake!

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How cute is this rubber duckie blue punch?! It’s blue Hawaiian punch, vanilla ice cream, and a 2L bottle of Sprite.

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Banana Pudding

 

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For my step-dad’s birthday this year he requested banana pudding instead of a cake. So, as usual, I went on the hunt for the perfect (and easiest) banana pudding recipe. I found this gem, and oh what a gem it is. This is really really good banana pudding. Everyone raved about how amazing it was and, of course, it was all eaten right up!

You Will Need:
-2 boxes of instant french vanilla pudding
-2.5 cups of milk
-16oz heavy whipping cream
– 1/3 cup powdered sugar
– 1/2 teaspoon vanilla
– 1 package of cream cheese (8oz)
– 1 can of sweetened condensed milk (14oz)
-2 boxes of Nilla Wafers
-7 bananas

Directions:
-In a large bowl mix together pudding and milk. Set aside
-In another bowl beat the whipping cream until stiff peaks form. This is easiest in a stand mixer because it can take a little bit
-Mix the powdered sugar and vanilla into the whipping cream.
-In another bowl ix the softened cream cheese and sweetened condensed milk until well blended.
-Fold in about 2/3 of the whipped cream mix into the cream cheese mix. Then fold that mixture into the pudding and blend together.
-Now you’re ready to fill your trifle bowl. When starting from the bottom of the bowl the layering should go like this: Nilla wafers, bananas, pudding mix, Nilla wafers, bananas, pudding, Nilla wafers, bananas, pudding, bananas, Nilla wafers, leftover whipped cream.
(I didn’t add any whipped cream to the top because no one in my family likes it)

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Mexican Chicken & Rice

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I’m always on the hunt for dinner dishes that are super easy, super fast, and require very little ingredients because I am absolutely not going to the grocery store after I’ve been at work since 6 in the morning. I do all of my grocery shopping on Saturday or Sunday so if there’s something I need for a recipe that I don’t have during the week, the recipe will either go without it, or we will not be eating that. This little gem of a dish only requires 4 ingredients, all of which I almost always have at the house already, and it’s literally the easiest thing ever to make and so good!

You Will Need:
-Boneless skinless chicken breasts. I used 3 because there’s just 2 of us & 1 for my lunch the next day. Use however many you need to feed your family that will fit in a 9×13 casserole dish.
-1 large jar of Pace picante sauce
-1 Bag of mexican blend shredded cheese
– 1 cup long grain white rice, uncooked
-1/2 cup water

Directions:
-Preheat oven to 375 degree
-In a medium bowl mix together water, rice, picante sauce, and about a handful of cheese
-Season chicken breast to taste. I sprinkled them with a little salt, pepper, and paprika
-Pour rice mixture into a 9×13 casserole dish
-Place chicken on top of rice
-Bake for 45 minutes
-Cover top of casserole and chicken with cheese & bake for a few more minutes until the cheese is melted.

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Three Layer Chocolate Cake

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My mom’s 50th birthday was April 2nd so we all got together to have a little party for her. This year she wanted a chocolate cake, but she wanted it to be homemade. This is not cake mix from a box! It’s the best chocolate cake though! It makes a 3 layer cake, so be sure you have 3 cake pans. I used 9 inch pans, but 8 inch would be fine too!

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You Will Need:
Cake:
-2 1/4 cups flour
-2 1/4 cups sugar
-1.5 cups unsweetened cocoa powder
-2 1/4 teaspoons baking soda
-2 1/4 teaspoons baking powder
-1.5 teaspoon salt
-3 eggs at room temperature
-1 cup and 2 Tablespoons buttermilk
-1/4 cup and 2 Tablespoons plain greek yogurt
-3/4 cup vegetable oil
-1.5 Tablespoons vanilla extract
-1 cup and 2 Tablespoons strong hot brewed coffee
-3/4 cup semi-sweet chocolate chips

Icing:
-4 sticks salted butter softened to room temperature….yes, that says 4 STICKS
-4 cups powdered sugar
-1 cup unsweetened cocoa powder
1 Tablespoon vanilla
-5 Tablespoons heavy whipping cream

Directions:
-Preheat oven to 350 degrees. Grease 3 8 or 9 inch cake pans
-In a medium bowl mix flour, sugar, cocoa powder, baking soda, baking powder, and salt
-In a stand mixer bowl beat together eggs, buttermilk, greek yogurt, vegetable oil, and vanilla until smooth.
-Slowly add in the dry flour mixture with the mixer on low until there are no clumps of flour
-Add the hot coffee and mix until combined. Stir in chocolate chips
-Pour the batter evenly into the 3 cake pans and bake for 20-25 minutes until the tops are just set and no longer wiggly in the center.
-Remove cakes and let stand for 5 minutes.
-Flip the cakes over onto parchment paper and let cool completely.

-In the bowl of a stand mixer beat together butter and powdered sugar until fluffy.
-Add cocoa powder and vanilla until completely mixed
-Mix in heavy whipping cream until frosting is mixed and fluffy.
(You can add more powdered sugar to make it thicker or sweeter. I added a little more to mine until I thought it tasted right)

-Place the first layer of cake flat side up on a flat plate or cake stand (Whatever you’re serving the cake on). Ice the layer completely. Place the second layer on top with the rounded side facing up (The two flat sides should be touching) Ice layer completely. Place the final layer on top and ice it and the sides of the entire cake.

 

Oatmeal Cookie Sandwiches

 

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Who wants a …reasonably…healthy delicious dessert/snack?! Yay for oatmeal! These little cookies are so sweet you’ll probably only be able to eat one at a time! They’re so good and not nearly as unhealthy as regular cookies! Also, staying true to my style, they’re really easy to make!

You Will Need:
-1.5 cups flour (The original recipe called for whole wheat flour, but umm, I don’t use that…)
-1 teaspoon salt
-1 teaspoon baking soda
-1 cup vegetable oil (I know, this sounds like a lot, but it’s not a typo. I used olive oil. Not because I was trying to be healthy, just because I was out of regular vegetable oil.)
-1 cup sugar
-2 eggs
-1 teaspoon vanilla
-2 cups oatmeal
-3 Tablespoons creamy peanut butter
-3 teaspoons honey

Directions:
-Preheat oven to 375 degrees
-In a small bowl mix together flour, salt, and baking soda.
-In a mixer bowl mix together vegetable oil, sugar, eggs, vanilla, and oatmeal
-Add in the flour mix until well blended
-Place dough balls on a greased cookie sheet
-Bake for about 10 minutes until the edges are just starting to turn golden
-While the cookies are baking mix together the peanut butter and honey
-After the cookies are completely cool make cute little sandwiches with them using the peanut butter as filling.

This recipe makes about 30 sandwiches.

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