Sassy in the Kitchen

noreply@blogger.com (Kylee) — Fri, 08 Jun 2012 21:50:00 +0000

I dont know if anyone follows me on here anymore but if you do, I have moved to a new blog!

http://www.thelittlewomanblog.com/

Exciting recipes, craft tutorials, wedding talk, sewing, furniture make-overs and MUCH more!

Zelko Bistro

noreply@blogger.com (Kylee) — Thu, 26 May 2011 05:19:00 +0000

So I have been sporadically posting restaurant experiences on my personal/lifestyle blog if you will, but I feel like it makes more sense to post them here. Sorry I have not been on my game with posting new recipes and tutorials, I am a busy girl and I HATE cooking in my apartment, I will strive to be better readers!

My roommate Stacy, now writes for the Houston Press online. I am insanely excited for her, she is so passionate about food, it's such a good fit. She asked me if I wanted to join her for dinner tonight, and I said yes of course! Stacy needed to hit up Zelko Bistro, to try out some of their dishes for her Off the Wall feature. I will link to it once its posted. I can honestly say I want to eat every dish on their menu, not in one sitting of course! This was definitely the first of many trips to Zelko.

As soon as we we sat down I noticed they had small vases with rosemary in them at the tables I loved it!

We both had rough days, and decided to start out our meal with a nice glass of chardonnay, we also ended our meal with another nice glass of chardonnay...but that's neither here nor there, am I right?!

I rarely crave pasta, however on this night

I needed a large bowl of comfort in the form of bolognese.
This was some of the best bolognese, hit the spot.

I talked Stacy into the fish tacos with plantains,

because I really wanted to try them as well.
Delicious tacos and so fresh!

She ordered a side of cheddar grits,

it's something they are known for

so of course we had to try them.

I dont even like grits, like at all.

This is one of the best things I've ever had. It is a MUST.

This Lemon Ice Box Pie is a little bit of heaven!

A light tangy dessert perfect for the hot weather of Houston

I will be finding a similar recipe for this, and posting a tutorial ASAP.

If you are in the loop or anywhere near the heights, do yourself a favor and head to Zelko!

Happy Memorial Day weekend everyone!

Homemade Almond Joys

noreply@blogger.com (Kylee) — Wed, 06 Apr 2011 02:23:00 +0000

My brilliant roommate Stacy, made my mom some homemade Almond Joy's for her birthday, using a recipe from Joy the Baker. I thought that they were so delish and fabulous so I wanted to share them with you guys! Click here to see a step by step tutorial on Stacy's blog.

Homemade Almond Joy - Click for Printable Recipe

recipe found on www.joythebaker.com

makes about 30 little bars

Ingredients

7 ounces sweetened condensed milk

1 cup powdered sugar

1 tablespoon pure vanilla extract

pinch of salt

2 1/2 cups unsweetened flaked coconut

30 almonds

about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It's easier to work with if it's a little cold.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Spinach Artichoke Dip Redux

noreply@blogger.com (Kylee) — Fri, 31 Dec 2010 07:23:00 +0000

I have posted this recipe before, however it was before I got my big girl camera. I made some for NYE and decided to take re-do it. Plus Casey bought me a new lens for Christmas. I am still learning photography in general, but this new lens is tricky, it doesn't have auto focus. YIKES luckily Casey also bought me a photography class.

Grab a medium sauce pan. I grabbed my moms old Duncan Hines pot. It is my very favorite and is around 25 years old. Did you know Duncan Hines made pots and pans? Me either.

Chop a medium size onion. Melt 2 tablespoons for butter.

Then throw the onion in the buttery jaccuzi and saute those suckers.

Add a few cloves of minced garlic in there.

Add 10 oz. of prepared spinach.

(Follow the cooking directions on the box.)

All the yummy goodness.

Add the cream cheese, and mix until combined.

Drain and add can of artichokes

Break up the artichokes with your spoon.

Add the Parmesan and combine.

Add the 4 cheese blend. Now, you can use whatever blend

you want I use a Mexican cheese blend, it's delicious.

Tomorrow I am putting it in a bread bowl and

I will post post a picture of the final product.

That's what I love about appetizers or

really any dish, you can make it ahead of time.

Spinach Artichoke Dip - Click for Printable Recipe

Ingredients

3 Tablespoons Butter

1 Medium Onion

2 garlic cloves minced

10 oz Frozen Spinach

1 Can of Artichokes (13 3/4 oz)

1 package of cream cheese (8 oz)

1/2 cup of mayonnaise

3/4 c Parmesan (3 oz)

1 package (8 oz) 4 Cheese Blend (shredded)

pita chips, bruschetta chips, panini

Instructions

Melt 3T butter, add onion and garlic. Saute until tender.

Add spinach and cook for 3 minutes over medium heat, stirring often.

Add artichoke hearts, cream cheese, mayonnaise,

Parmesan cheese, 4 cheese blend, stir until blended.

Spoon into greased baking dish, that will double as a serving piece.

Bake at 350 for 30 minutes stirring often.

If desired add mozzarella on top and bake for 5-10 minutes

Gaty's Pumpkin Bread

noreply@blogger.com (Kylee) — Wed, 17 Nov 2010 09:10:00 +0000

This is the best pumpkin bread of all time. I'm not just saying that because it's my boyfriend's mother's recipe! It is a holiday staple in the Blanchard family. I remember when Casey and I first started dating, his mother sent him over with a bag FULL of treats. Nothing gets you in the holiday spirit like homemade goodies!

I have been getting some messages and requests for a good pumpkin bread recipe, and on a whim I decided to bake some up and share it with the world. This bread will change your life. Thank you Gaty for letting me share this family recipe.

This is my favorite thing that his mother makes. It is fabulous unadorned, or warm with some buttah (personal fave)...my roommate does not like the sound of these options and she will be melting some cream cheese icing and pouring it on her slice - a little too much for me but you sweet toothers out there I'm sure you can handle it.

(of course I come home on my lunch break to take pictures only to realize my big girl camera battery is dead. So these were taken with my lowly point and shoot.)

Another reason why this bread is so great is that the ingredients are so simple. Coming from someone who hates to wait for butter to soften, and usually forgets to take the butter out to soften anyway, finding a bread recipe that doesn't call for buttah was a precious gift in its self. I added 1 1/2 teaspoons for butter extract, this is optional but I like it gave it an extra oomph. yes oomph. I wish I could make a loaf for everyone just so I know you have tried it, it's that good! MAKE THIS TODAY

Now usually I separate my dry ingredients, and I sift and blah blah but the recipe said I could just dump everything in the bowl, so I did--and the bread was still wonderful and moist, and the world didn't end. So feel free if you feel you MUST separate and sift but you definitely do not need to.

I just dumped all my ingredients in my mixer and BAM it was done. Amazing.

We have one window with excellent light

in our apt so this is where I go to take my photos,

look at that mischievous little baby.

I have a mini loaf pan and I left it at my mothers house. CURSES! So I halved the batter between two ~~regulation~~ regular size loaf pans. Preheat for 350 and bake for one hour. 335 for mini muffins bake 12 1/2 minutes. Mini loaves bake for 30 minutes

When you pull the bread out of the oven, get yourself a slice and then do me a favor and make a slight cut into the middle and nestle a piece of butter in there...left it melt...take a bite. Your heart is singing now. You are welcome.

Easy Pumpkin Bread - Click for Printable Recipe

Ingredients
3 ½ cup Flour
3 cup Sugar
1 ½ teaspoon Salt
2 teaspoon Baking Soda
1 teaspoon Nutmeg
2 teaspoon Cinnamon
1 cup Chopped Nuts (optional)
4 Eggs
15 oz can pumpkin (1 pound of your own puree)
1 cup cooking oil
2/3 cup water

Instructions
Preheat oven to 350F. If making mini muffins, preheat oven to 335F.
Mix all ingredients together, except the nuts. Once thoroughly mixed, stir in the nuts if you choose to add them.
Pour into two greased loaf pans (or 8 mini loaf pans). Or mini muffin pans, if using.
Bake for one hour (30 minutes if doing small loaf pans). If making mini muffins, cook for 12 minutes.
Cool for 10 minutes before removing from pans.
Recipe Tips:

Freezes very well
Add pecans and/or cranberries to jazz things up ( I like it pure an unadorned)
Makes a great gift for neighbors, teachers, family, friends and whoever else my cross your path!

Thanksgiving Prep - PIES

noreply@blogger.com (Kylee) — Mon, 08 Nov 2010 16:59:00 +0000

I attended the International Quilt Show this weekend with my boyfriend's, lady family members (his mom, cousins and two of his aunts). We had a blast, aside from spilling red wine on the curtains and ottoman OOPS! I have a few crafts I will be doing and hopefully posting about on this blog, or maybe my sassy life blog?! Which one??

Anywhosit, we talked about Thanksgiving a little bit and I am starting to get very excited. I have already decided what desserts I am making, so I think I will go ahead and make the crusts this weekend and freeze them.

I will be making
Pecan Pie...of course.

Photo by: Ree Drummond

Traditional Apple Pie, I thought about making The Pioneer Woman's Apple Pie, but I think I will save that for Christmas.

Photo by: Christie Jordan

Pumpkin Pie

Now, my three favorite blogs, Mommy's Kitchen, Southern Plate, and The Pioneer Woman, who have virtually taught me to cook, do not have pumpkin pie recipes. What is a girl to do?! I have not had good luck with pumpkin pie, I have tried making this pie TWICE and failed miserably. I hate the taste of failure--so i refuse to try and make it again. Whatev.

Photo by: Bakerella

I am thinking of just making the recipe out of my Nestle cookbook--which is technically Libby's. We shall see. Speaking of Nestle Toll house I absolutely can not talk about think about or see anything Nestle without this from Friends scene popping into my brain

OH and if I have time and energy left Chocolate Chip Cookie Pie - always a hit.

Photo by: Bakerella

Caramel Apple Cupcakes

noreply@blogger.com (Kylee) — Fri, 29 Oct 2010 16:46:00 +0000

I guest posted this tutorial earlier this week, but I also wanted to have it on my blog so here it is! Usually I am so pumped for Halloween. This year however I am not feeling it, I didn't even wear my costume to work. I hate when I don't feel in the holiday spirit! Hopefully that will change soon! I even made a vampire Halloween version of Casey and myself.

This recipe really caught my eye, it doesn't hurt that it's from Land O'Lakes.

Rule #1 always trust a butter company when it comes to recipes.

Add your dry ingredients in a medium bowl.

The recipe called forapple pie spice, but I didnt have it. So

I substituted 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg,

1/8 teaspoon allspice, and a dash of ground cloves.

Pretend you see cloves in there

Let's also pretend like I have a picture here of the wet ingredients,

I am consistently inconsistent.

Mix brown sugar, caramel sauce, eggs, butter,

and half & half (I substituted milk for half & half)

mix for 2-3 minutes

Grate two small apples or the equivalent of one cup.

Grating apples is surprisingly fun

Add the dry ingredients and mix until just moistened.

Then stir in the apples.

Bake at 350 for 25 - 20 minutes

How did I get them all of even?

I will let you in on a cupcake filling secret.

Take a gallon ziplock bag pour the filling in,

seal it and snip the tip! TA DA!

I would have loved to take pictures of the process

of making stove top icing but I am a nervous wreck

when at the stove with sugar, I think the fear stems from

an incident of fudge burning one Christmas.

Anywhosit this is what the consistency should be like.

This frosting sets very quickly, make the frosting right

before the cupcakes are to be iced.

These make your house smell like the holidays,

I love that quality in a dessert

I really should have cut this in half,

but I couldn't take it anymore and

I took a bite and now you can see

my teeth marks. Sorry.

These were delicious, and fun to make I highly recommend them.

This recipe would make an EXCELLENT sheet cake.

I love sheet cakes because of the sheer simplicity.

You just pour the batter on a jelly roll pan bake, and

then pour the icing on the the hot cake,

you don't have to wait for the cake to cool.

I like my recipes like I like my men hot, quick, and easy.

Caramel Apple Cupcakes - Click here for Printable Recipe

slightly modified recipe from Land O'Lakes

Ingredients
Cupcakes
2 1/2 cup All Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Apple Pie Spice*
3/4 cup Firmly Brown Sugar
3/4 Butter, melted
1/2 Caramel Ice Cream Topping
1/4 cup Half & Half
3 Eggs
2 cups of shredded apples

Frosting
1/2 cup Firmly Brown Sugar
4 to 5 Tablespoons of half and half
2 1/2 - 3 cups Powdered Sugar
1 teaspoon Vanilla
1/2 - 1 teaspoon Butter Flavoring

Instructions
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.

Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.

This frosting sets VERY quickly, make right before you are going to ice cupcakes.
Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla and butter flavoring. Frost cupcakes.

Caramel Apple Cupcakes

noreply@blogger.com (Kylee) — Tue, 26 Oct 2010 17:30:00 +0000

My blogger buddy Monica from Monica's Road To the Middle asked me a while back if I would guest post for her. I accepted and two months later I actually got around to doing it! I have a lot going on ok!

Monica's blog is fabulous, its about her daily life, crafts, baking, furniture restoration, photography you name it Monica is doing it and blogging about it.

Photo by: Stephanie Raye Photography

I am in love with this picture! Monica and her boyfriend Bobby.

I wanted to bake up something that is the epitome of Fall, after all Autumn is my favorite season. I ran across a recipe for Caramel Apple Cupcakes. I love caramel, I love apples, and I definitely love cupcakes my interest was peaked, the end result was FANTASTIC! Go check out Monica's blog and my guest post! Go go!

Toffee Cake

noreply@blogger.com (Kylee) — Thu, 30 Sep 2010 05:05:00 +0000

I am SO behind, I really need to make a commitment to blogging blah!!

This is one of the best... if not the best refrigerator cake, ever EVER! I found it in my Nanny's old church cookbook. The thing I love most about fridge cakes if that you can make then a day or two ahead of time, so it's just one less thing to make the day of a dinner, or get together. Not only does it remain good in the fridge for a few days but the cake actually improves in taste! This cake has never gotten a bad review in fact my boyfriend's little brother begs for thing probably once a month.

I have yet to figure out how to keep the cake in slice form...as you can see

but I think its best this way! Probably served better in a bowl.

First you need a chocolate cake mix, I use devils food cake--the cheapest you can find so it will be dry and able to absorb well. Then jarred caramel topping, condensed milk, cool whip and toffee bits, or a heath bar chopped.

Bake your box cake according to the directions on the box. While its baking get a small mixing bowl and combine caramel and condensed milk. Also chop up your heath bar if you didn't buy the bits. Once the cake is done take it out and immediately start poking holes in it with a fork. Really get after it! Then pour the caramel milk mixture over the cake. Add half the bits to the top of the cake and then place in the refrigerator to cool completely. Once cooled top with cool whip and the rest of the bits.

My best friend and I made this for her boyfriend. here she is leaving with her loot

Toffee Cake - Click here for Printable Recipe

Ingredients

1 box Devil’s Food Cake Mix

1 jar Caramel Topping

1 can Condensed milk

1 large tub Cool Whip

1-1 1/2 cup Toffee Bits

Instructions

Prepare cake according to package directions. Immediately after removing cake from the oven, grab a fork and poke holes all over the cake. In a small mixing bowl combine caramel, and condensed milk, pour over hot cake, spread it over the entire cake, top with toffee bits. Chill well. After cake has cooled completely, spread cool whip over the top and sprinkle remaining toffee on top of cool whip.

Slop Slop Sloppy Joes--SLIDERS

noreply@blogger.com (Kylee) — Fri, 13 Aug 2010 04:56:00 +0000

I love sloppy joes, for one main reason...nostalgia!! They remind me of being a kid, a definitely guilty pleasure for me, sloppy joes and mac and cheese! This recipe is so easy but much better than the canned stuff. I decided to put a modern spin on these babies and make them sliders, which is cute and kid sized! Normally I would recommend Hawaiian Rolls for basically everything, but when I saw these specially made for sliders mini buns I couldn't resist.

Brown the meat with the onion and bell pepper, drain off the fat. Stir in the ketchup, garlic powder, ground mustard, and brown sugar. Mix, reduce heat and let simmer for 20-30 minutes.

Spoon mixture into buns and top with good ol' American cheese.

He loved them!! Connor approved!

Sloppy Joes - Click here for Printable Recipe

Ingredients

1 lb Lean Ground Beef

1/4 -1/2 Onion diced

1/2 Bell Pepper diced

1/2 teaspoon Garlic Powder

3/4 cup Ketchup

3 teaspoons Brown Sugar

Instructions

In a medium skillet brown beef with onion and bell pepper, over medium heat.
Drain liquids, stir in the remaining ingredients.
Reduce heat, and simmer for 20 -30 minutes.
Season to taste with salt and pepper.

Peach Cobbler

noreply@blogger.com (Kylee) — Fri, 16 Jul 2010 07:04:00 +0000

I found a cookbook my Nanny gave my mother when I was a baby, I love old church cookbooks. I am going to start trying out some of the old recipes in there, this is the first one I've tried so far and it is fabulous! I love southern food, and southern desserts especially.

Preheat oven to 350.
Place a stick of butter in an
oven safe casserole dish and

put the dish in the oven for the butter to melt

Peel and slice peaches, place in a bowl and

pour 2T of lemon juice, stir to distribute

Then pour 1/2 cup of sugar, and microwave 1 minute to help melt the sugar

In a separate bowl add 1 cup self rising flour,

1 cup sugar, 1/2 - 1 teaspoon of cinnamon and mix.

Then add one cup of milk until thoroughly mixed.

Remove the dish from the oven.
Pour in the batter, then pour in the peaches.

Sprinkle 1T sugar on the top. DO NOT STIR.
Bake for 55 minutes.

Be ready for your house to smell delicious.

If nothing else bake this before company
comes over solely for the aromas it gives off

Peach Cobbler - Click here for Printable Recipe

Ingredients
1 1/2 cup Sugar (divided)
1 stick Butter
4 cups Peaches
1 cup Self Rising Flour
1 cup Milk
1/2-1 teaspoon Cinnamon
2 tablespoons Lemon Juice

Instructions
Preheat oven to 350.
In an oven safe dish place one stick of butter,
then put the dish in the oven while it is preheating.
Peel and slice 4 cups of a peaches, add
2T lemon juice and stir to distribute
Add 1/2 cup of sugar, microwave for 1 minute to help the sugar melt.
In a separate bowl add one cup of sugar, one cup of
self rising flour, and your cinnamon, stir until combined.
Add one cup of milk, mix thoroughly until combined.
Remove the dish from the oven once the butter has melted.
Add the batter, then the peaches then sprinkle one tablespoon
of sugar over the top. NEVER STIR. Bake for 55 minutes.

Top with whipped cream, ice cream or both!!
However this is one of the first cobblers I've had
that tastes perfectly delicious without any extra adornments.

Luscious Slush Punch / Strawberry Punch

noreply@blogger.com (Kylee) — Fri, 02 Jul 2010 21:44:00 +0000

This is my favorite punch in the entire world. It is like a little bit of heaven, that is the only way to describe it. Make this for a shower, a birthday party, or just a Friday night - after having this I decided no special occasion is needed to make this. You can make it with champagne, or without still tastes delicious either way. Beware my Gaty (boyfriends mother) made this and, she says it was an accident I'm calling BS -- she put 3 bottles of pink champagne in one batch - its only supposed to be one. By the end of the shower we had the alcohol flush, and giggles.

I always get so caught up when I am at a party or throwing a party, I take pictures of the food and forget to take specific shots. So all I have is a picture of it in the punch bowl.

Luscious Slush Punch/ Strawberry Punch - Click here for Printable Recipe

Ingredients
2 1/2 cup White Sugar
6 cups Water
2 - 3 oz pkg Strawberry Gelatin Mix
1 (46 oz) Pineapple Juice
2/3 cup Lemon Juice
1 qt. Orange Juice
2 - 2 liter Sprite or 7 up ( for non - alcoholic)
2 bottles Champagne

Instructions
In a large saucepan, combine sugar, water, and strawberry gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda (or champagne) until slushy.

PW's Firecracker Shrimp

noreply@blogger.com (Kylee) — Tue, 29 Jun 2010 05:48:00 +0000

I know I post alot of The Pioneer Woman's recipes, but I love her. I feel like shes my cool hip aunt, I cant describe my PW obsession, her food, her writing, her photography --she is everything I aspire to be. Maybe soon I will write a love song to her, or an essay.

I made this at my memorial day shin dig and they were a little spicy so here is your warning! They are very delicious and couldn't be more simple, a perfect fourth of July recipe. Ginger and scallions would be an excellent addition to this. Here is the link to the tutorial by Ree aka PW. She has step by step pictures it's a two part post, and it's fabulous.

Firecracker Shrimp - Click here for Printable Recipe

Ingredients
1 lb Shrimp (16-20) - I bought deveined and peeled, so simple the way to go!
2 tablespoons Hot Chili Sauce (Sriracha)
2 tablespoons Olive Oil
1/4 teaspoon Salt
2 teaspoons Sugar
4 - 5 cloves Garlic, pressed

Instructions

Combine all ingredients, in a bowl - feel it out see what you think it needs nothing is set in stone with this.
Dump in a zip lock bag with shrimp stick in the fridge for 20 minutes - 2 hours. Soak wooden skewers for 30 minutes or more, so they wont burn on the grill. Skewer shrimp, I did 6 to a skewer. Make sure and oil the grill well, these stick pretty good if not. Grill until opaque, and brown with black bits.

Delicious Dirt Cake

noreply@blogger.com (Kylee) — Tue, 22 Jun 2010 06:46:00 +0000

Most people have had dirt cake, so I didn't think it was worth a post until I saw how much everyone at a recent party loved it! I am not a huge pudding fan, so I enjoy dirt cake but it isn't on the top of my list. It is a simple dessert that is extremely kid friendly, oh and a man pleaser.

I usually put this in a bucket with gummy worms, the traditional way.

picture courtesy of www.kids-party-paradise.com

But since this was an adult party I decided to put it in

a trifle dish, and I really love the way layers look.

I haven't made this cake since my boyfriend's mother bought me a handy dandy food processor for Christmas. I love it, can't get enough of it. I kiss it before I go to sleep every night. I hate when people say that food processors aren't necessary. NOT TRUE!

I have tried to grind Oreos up in a blender, it was a mess and they stuck in the bottom.

Crushing them with a can is effective but it is time consuming and most of the time I crush the bag so much there's a hole and then a mess. The processor cut my time in half, it was like a cooking miracle.

Look at how fine crumbs turned out. Ah fabulous.

Dirt Cake - Click here for Printable Recipe

Ingredients

1 pkg Oreos

8 oz Cream Cheese

1 cup Powered Sugar

1/2 cup Softened Butter

3 1/2 cups Milk

2 (3.9 oz) packages Vanilla Pudding

12 oz Cool Whip

Instructions

Cream together, Butter, Cream Cheese and Powdered Sugar

Mix 3 1/2 cups of milk with pudding packages (I put mine in the fridge for a few minutes to firm up) then add cool whip. Then mix with Cream Cheese mixture.

Place Oreo cookies in a food processor and process until the cookies are fine crumbs, you can also place cookies in a large ziplock bag and crush with a rolling pin, or even a soup can would work, until cookies become desired consistency.

Starting with cookie crumbs alternate layering with cream cheese and pudding mixture ending with crumbs. Let refrigerate for at least 2 hours.

Beer Margaritas? The BEST Margaritas, trust me

noreply@blogger.com (Kylee) — Wed, 09 Jun 2010 04:06:00 +0000

I know what your thinking. I promise I would not lead you astray, especially when there's alcohol involved.

I love margaritas, like they are the pink of alcohol for me. If its pink I want one in every color, and if someone has margaritas then give me 5! I had one of these beer margaritas long ago when I was far from of age to be drinking. Ever since I have been looking for a good recipe, and I finally found it! These are made with beer and tequila-- I recommend corona but any light beer would probably be ok. The picture is a doubled recipe and it went QUICK! They were a huge hit, I was very very pleased.

Sassy Beer Margaritas - Click here for Printable Recipes

Ingredients
1 (12 fluid ounce) can Frozen Limeade Concentrate
8 oz Tequila
12 oz Water
12 oz Light Beer
Ice
1 lime, cut into wedges

Instructions
Pour limeade, tequila, beer, and water into a pitcher.
Stir until limeade is melted and add ice. Garnish with lime and salt.

Banana Pudding

noreply@blogger.com (Kylee) — Mon, 24 May 2010 07:52:00 +0000

Banana pudding is one of my very favorite desserts, I can't get enough banana pudding ice cream, and if you haven't had banana pudding ice cream you need to reaccess your priorities. This is definitely best the next day after the flavors have all come together and and nilla wafers are soft and delicious!

This is nostalgia recipe for me, my mom and I used to eat this by the bowl full when I was a kid. In fact tonight, I caught her standing in front of the refrigerator, eating it out of my beautiful trifle dish. No one can accuse us of being ladies, ahem. Just don't tell her I told.

I made this all fancy schmancy for presentation sake,

but it is a nice way to serve it if you are having a dinner party.

Most of the time i just pile it into a cereal bowl and munch.

I wanted to take pictures of the whole process, however

I was also making dinner, and I had a
salivating starving boyfriend

waiting, there was no time for pictures!

I love my trifle dish

I took these with my new Nikon .

It's my first SLR camera and I am still learning.

I wish I had natural light, but oh well,

most of my free time is at night.

since I didnt take tutorial pictures, and I had a

new camera I took a bunch of pictures blah.

I love banana pudding. I know you will love this recipe.

Banana Pudding - Click here for Printable Recipe

Ingredients

1 (5 oz) package Instant Vanilla Jello Pudding

1 small Condensed Milk

1 package Cream Cheese

3 cups Milk

1 teaspoon Vanilla Extract

1 (8 oz) Container Cool Whip

1/2 box Vanilla Wafer Cookies

4 bananas sliced

Instructions

In a large bowl, whisk pudding and 3 cups of milk place in fridge. In a medium bowl mix soften cream cheese and condensed milk. Take bowl out of refrigerator and add cream cheese mixture. Fold in Cool Whip. In a trifle, bowl, or 9 x 13 pan place a layer of Nilla Wafers, bananas and pudding mixture, repeat ending with Nilla Wafers and Bananas. Best if chilled overnight.

PW's Blackberry Cobbler

noreply@blogger.com (Kylee) — Fri, 07 May 2010 15:54:00 +0000

'Tis the season for blackberries, I was at the store and they were on sale 2 for $3! I grabbed 2 containers and decided I would do something with them, and the first place I always look is The Pioneer Woman's recipe index. I have never been much on cobblers, but I am getting adventurous in my old age, plus I have never had a cobbler like this before, and I am a sucker for recipe's with simple ingredients.

When I was a little girl, every summer I would go with my friend Lauren to Big Sandy, Texas to visit her family. I loved it there, they lived out in the middle of no where and her grandpa would take us to pick blackberries. Me, Lauren and all her cousins we go with our own bags and spend the morning picking berries, I always felt very pioneer like, especially since her grandmother was full blooded Potawatomi ~~Indian~~ Native American. We would come back from picking berries, and she would take old jelly jars and fill them with berries and whipped cream for each of us.

Enough back story on with the recipe!
NOTE: IT was night, and I wanted to bake and make a tutorial but I also hate using a flash so these pictures kind of, SUCK. Sorry I will try harder next time.

SIMPLE INGREDIENTS!

1 cup of sugar, one cup of self rising flour, and one cup of milk

Mix together

add one stick of melted butter, whisk

Butter your baking dish

Pour batter in buttered dish

take your blackberries, you can also use frozen if you like.

The recipe calls for 2 cups I think this is just under 2

but it had PLENTY of berries for my liking.

mmmmmmmmmm berries

One container

Two containers

Now sprinkle 1/4 cup of sugar on top.

Like the Pioneer Woman and Gaty- two of my

favorite ladies and cooks would say

if some sugar is good more is better!

Bake at 350 for 1 hour. 10 minutes before it is ready sprinkle

one tablespoon of sugar on top, just for good measure.

This was DELICIOUS! Definitely better with

vanilla ice cream though, served warm!

Make this for your mama this weekend!!
I know mine ate about half of this.

Note: Serve with vanilla ice cream for maximum taste, or whip cream whatever butters your bread

PW's Blackberry Cobbler - Click here for Printable Recipe

Ingredients

1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (Frozen Or Fresh)

Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done

I love you mom!!

HOT, why am I so cute?!

I love you GATY!

Happy Mothers Day!

Borracho Beans

noreply@blogger.com (Kylee) — Thu, 29 Apr 2010 01:46:00 +0000

I am not a huge fan of borracho beans but a lot of people are especially my boyfriend. I tried my hand at Homesick Texan's recipe. I can not say enough good things about that website. They were delicious, but a little too spicy for me and my family, next time I will probably just use one jalapeno.

Rinse and sort your beans, sometimes there is dirt and/or rocks in there. Pretend there is a picture there.

Put 1lb of beans in a pot and cover with 7 cups of fresh water,

add garlic, onion,and salt pork (bacon, ham pieces, or ham hocks).

Bring to a boil, then simmer and stir occasionally.

After an hour they beans should be tender enough

to eat depending on freshness-check again every 30 minutes

This makes an excellent recipe for plain ol' pinto beans--which I LOVE.

cut bacon into one inch strips and fry

Chop 1 cup of cilantro

Chop 1-2 jalapenos (depending how hot you like it 2 is HOT)

Chop 2 chipotles in adobo sauce. This was my first time cooking

with chipotles, oh my adobo sauce smells DELICIOUS!

add chipotles, cilantro, jalapenos, and 2 cups

of tomatoes,or 14 oz can of diced tomatoes to a skillet

Cook on medium for 10 minutes

Add to a blender or food processor and puree.

If you don't mind chunks then skip this step

Stir puree into beans and let simmer for 20 minutes

this is the beer I used, I could find Modelo which is the beer

I would suggest or any dark mexican beer.

I thought this was dark and its not oops oh well still good!

Add beer to the pot and let simmer for 10 minutes

Borracho Beans - Click here for printable recipes

Ingredients
1 pound of pinto beans (2 cups)
1/4 tablespoons of minced garlic (3 large cloves)
1 cup diced onion (1/2 of a medium-sized onion)
1-2 ham hocks

6 cups of cooked pinto beans still in its juice. (see above)
4 slices of bacon, chopped into 1-inch pieces
2 cups fresh chopped tomatoes or one 14 oz. canned, diced tomatoes with sauce
3 jalapenos, chopped
2 chipotles in adobo, chopped
1 cup of chopped cilantro

1 12 oz. bottle of dark beer, such as Modelo Negro
Salt to taste

Instructions

Rinse and sort your beans

First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.

Drain the beans and cover with seven cups of fresh water.

Add to the pot the garlic, onion, jalapeno juice and salt pork.

Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.

After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.

Remove salt pork (ham hocks, leave bacon or ham).

Cook bacon in a skillet until crisp.

Add tomatoes, jalapenos, chipotles and cilantro to the skillet, and cook on medium for 10 minutes.

Let tomato-bacon mixture cool, add one cup of bean juice (or water) and then puree.

Stir puree into beans and let simmer together for 20 minutes.

Alternatively, if you prefer a chunkier texture, you could skip the puree step and add the tomato-bacon mixture straight to the bean pot.

Add bottle of beer to pot, stir and cook for ten minutes.

Homesick Texan's Fancy King Ranch Chicken

noreply@blogger.com (Kylee) — Mon, 19 Apr 2010 04:46:00 +0000

King Ranch Chicken, is my favorite casserole. I got the recipe from Lisa, over at Homesick Texan. Please I beg you go check out her blog. She has the best Tex-Mex recipes, and I love her extra because she is from Houston!

I love the regular condensed soup version of this casserole my friend Lena posted a tutorial for that on her fabulous blog Stella Sola.

Heat 1/4 c of olive oil in a skillet over medium heat

2 teaspoons of lime juice, and 2 teaspoons of ancho chile powder

when the chicken is done (approx. 20 minutes)
shred it with two forks

I got the red bell pepper at the farmers market last week.

dice the bell pepper, onion, and poblano pepper

melt 4 tablespoons of butter and saute vegetables

the recipe calls for 1/2 teaspoon of cayenne however

I found it a little too spicy. Next time I will use 1/4 - 1/8.

add to veggies

add chicken broth and let thicken,
then add half and half and rotel.

Cover and let simmer for 15 minutes, stirring occasionally

While the mixture is simmering grate your cheese.

You can use bag cheese but the inconvenient

truth is fresh grated cheese is much better

Cheddar and Jalapeno Cheddar.

Pepper Jack would also be delicious

Fresh cheese from Proverb's Farm. I also this got at the

Pearlands Famers Market.

I must have forgotten to take
pictures of the next steps.

Add the sour cream, 2 teaspoons of
lime juice and 1/4 cup of cilantro.

Salt and pepper to taste.

Preheat oven to 350

Heat the tortillas, I do this in the microwave.

You can also do this in a skillet with oil, but blah!

Spoon half a cup of the sauce into the 11 x 17 baking dish.

Layer half the tortillas on the bottom of the pan.

Layer half the chicken and half the sauce, and 1 1/2 cup of cheese.

Repeat the layering ending with cheese

Cook uncovered for 30 minutes.

Serves 6 - 12, garnish with sour cream and cilantro.

Slightly Fancy-Pants King Ranch Chicken Casserole - Click here for printable recipe

Ingredients:
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.

Instructions
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Casa Ole Queso Copy Cat

noreply@blogger.com (Kylee) — Wed, 14 Apr 2010 02:52:00 +0000

I have been slacking on the food tutorials lately, I know I know. I have fully made up for it this weekend I did FOUR tutorials. I spent my entire day in the kitchen Sunday, but I enjoy it because I'm a weirdo.

This is my favorite absolute favorite queso dip. I think the reason I love it so much is because I have been going to Casa Ole since I was a little girl. My grandma used to pick me up from school and we would head to Casa Ole--sometimes three times a week. My uncle calls it the sit down Taco Bell, but I love it!

When I was in Kindergarten the school had a fundraiser selling cookbooks compiled of recipes submitted by staff and parents. I lost mine a few years ago when my family moved, but luckily my boyfriends mother gave me an extra copy. She is the best, maybe soon I can get her to guest blog with some of her fabulous Cajun recipes! We went to a Farmers Market in Pearland, I used some of the produce I bought in this recipe. I will have a separate post on the Market, it was so awesome!

Very simple ingredients, celery is included
in the original recipe I didn't add it because
I hate buying a whole thing of celery for one stalk.

Cube the cheese and place in a double boiler.

This is the first self rigged double boiler
I have attempted that actually worked right.

I used to think that double boilers weren't necessary,
but i kept burning cheese, and nothing is more
disgusting them burnt cheese, I promise.

it takes a while for all that cheese to melt,
I should have timed it but somewhere around 10 - 15 minutes.

Melt two tablespoons of butter,
saute onion and bell pepper for about 10 minutes

towards the end I added the jalapenos

once the cheese is melted smooth, add the vegetables

yummmmmmmmmmmmm

it has a thinner consistency which I enjoy but you can

always add less water if you prefer thicker queso

I am obsessed with Tex Mex food, especially salsa and queso

I added the exact measurements, but you can really

just eye it and adjust it to your liking.

My grandmother swears there's sour cream in it, so
you can add that if the mood strikes you

Casa Ole Queso Dip - Click here for printable recipe

Ingredients

2.5 lbs American Cheese, cubed or grated

1 3/4 Water

1 1/2 c. Onion, chopped finely

1/2 c. Bell Pepper, chopped finely

1/2 c. Celery, chopped finely

1/8 c. Jalapenos, diced

(These ingredients are suggestions you can cut this

in half or add more of less of what you want.

In this tutorial I used one medium sized onion,

one whole bell pepper, and 1/8 cup of pickled jalapenos.)

Instructions

Combine cheese and 1 3/4 cups water in
the top of a double boiler and bring to

a boil. Stir every 5 minutes. While cheese is melting,
melt 2-3 tablespoons of butter combine onion,
celery, bell pepper and jalapeño in saucepan and sauté

over medium heat until vegetables are
translucent-about 10 minutes. When cheese has

melted and is smooth, add vegetables
and mix thoroughly. Simmer 5 minutes.

This recipe is cut in half from the original

Magic Bars, Baby

noreply@blogger.com (Kylee) — Tue, 30 Mar 2010 05:04:00 +0000

I have had this post ready to go for a while, except I forgot to take a picture of the finished product--OOPS! Let that be proof of how delicious this is. A lot of people grew up eating these, but I didn't. I just discovered them this year. They are a delicious comfort food, whether you grew up with them, or are just now discovering the magic of these little wonders. When I bring them to work, they are gone before the day is over, I have found people literally scraping and licking the pan. It was very unsightly.

I crushed a package and a half of graham crackers,

you can also buy graham cracker crumbs

1/2 cup of melted butter aka one stick

mmmmmm butter

put some of this in your ice cream one day, its heaven.

Press the mixture into the pan

I have an obsession with butterscotch.

semi-sweet chocolate chips

mix ingredients

add to the pan

drizzle the condensed milk

lightly spread the milk over the ingredients

Bake for 25 to 30 minutes. So Easy, yet delicious. Even if you hate coconut I beg you to try this.

Magic Layer Bars - Click here for printable recipes

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted (1 stick)

1 (14 oz.) can Sweetened Condensed Milk

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 1/3 cups flaked coconut

1 cup chopped nuts (I use pecans)

Preheat the oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

Changes & PW's Strawberry Shortcake Cake

noreply@blogger.com (Kylee) — Wed, 24 Mar 2010 18:24:00 +0000

I will have a new recipe tutorial for you by the end of this week. As you can see I have a new banner!! I am so in love it! Ah it's adorable, and exactly what I was hoping for. Shelly at Atomic Creative Design designed and created this little diddy for me. I highly recommend her if you are in need of Etsy, blog, or really any kind of design. She fabulous dahhling.

I do have this cake I made this summer it's PW of course so I wont bore you with my tutorial pictures, her's are way superior, but if you love strawberry shortcake, this is a MUST, do not hesitate make this today. Is it strawberry season? I don't know, I am not good at knowing those things. It is a cross between a strawberry shortcake and a strawberry cake, the results are ah-mazing Strawberry Shortcake Cake. Casey's dad had a piece and said I should quit my day job! So if you feel the need to impress someone, or eat your troubles away this will do it. It will get very soggy quickly, keep refrigerated, and eat within like two days!

This is also THE BEST Sponge cake. Just FYI. If any of my friends see this and want one tell me, and I will make it, I want everyone to taste this. It is life changing.

Do Not set on a paper towel. I was still learning at this point.

Eat Immediately. Go Go Go.

Chicken Pot Pie with Biscuit Topping

noreply@blogger.com (Kylee) — Sun, 14 Mar 2010 05:42:00 +0000

I love pot pies, I used to eat the freezer kind all the time when I was young, because freezer food is how my mom gets down. I made a recipe with homemade crust a few months ago, I learned that I really despise crust making. I decided I love chicken, and biscuits so here we are. I adapted this from PW's left over turkey recipe. If you don't love biscuits, like my weirdo boyfriend, and if you don't love crust making, you can use Pillsbury's refrigerated pie crust. I don't care what anyone says they are delicious and SIMPLE.

First chop 1/2 a cup of carrot, celery, and onion

Melt butter and saute vegetables, I did mine for about 7 minutes--

after about 3 minutes I added the minced garlic

2 cups of chicken, you can use leftovers, make your own,

or as I did buy a deli chicken.

Sprinkle flour over chicken mixture, over medium heat--stir constantly

Pour in broth, cream, and peas

Let it come to a slow boil, and cook for a few minutes to thicken--add salt and pepper.

YUM

You can make this a casserole, or a pie. Next time I will put in a deeper

pan the biscuits sopped up a lot of the mixture

I mixed up some bisquik and flattened each out on top

Oh how I love biscuits

oh deeeeeeeelish! Those are PW mashed taters

I highly recommend eating them right now.

Chicken Pot Pie with Biscuit Topping - Click here for printable recipes

Ingredients

1/2 cup Carrots

1/2 cup Celery

1/2 cup Onion

1-2 tsp Minced Garlic

1/2 stick Real Butter

2 cups of Chicken

Frozen Peas

1 cup Heavy Cream

2 cups of low sodium chicken broth

Salt and Pepper to taste

Biscuit Topping:

Follow the directions on the back of the Bisquick box,

or use your favorite biscuit recipe

Preheat oven to 420

Melt butter in a pot, add carrots, celery, and onion to pot and saute until translucent

towards the end add garlic (you dont want to burn the garlic). Add chicken and stir, then sprinkle flour over chicken mixture. Cook over medium heat for a few minutes--stir constantly.

Pour in chicken broth, cream and add peas stirring constantly.

Let it come to a slow boil, and cook to thicken. Add salt and pepper to taste.

Pour into a casserole dish, or deep pie pan. Top with biscuit mix and cook for 30 minutes

Serve over Mashed Potatoes

New Blog

noreply@blogger.com (Kylee) — Wed, 10 Mar 2010 20:11:00 +0000

I love cooking and sharing recipes, but I started realizing my fatass likes to blog about other things besides food. I wanted to keep this blog on topic, so I decided to start a separate one.

I am snarky, sarcastic, and highly inappropriate usually at the worst times. I like to share these stories, and offer product suggestions, maybe a celeb tid bit here and there. Who knows, we are on this crazy blogging journey together.

Go check it out and become a follower! Being a follower is not always a bad thing!

The Sassy Life

Beer Cake Bragger and Buttercream Icing

noreply@blogger.com (Kylee) — Tue, 09 Mar 2010 23:27:00 +0000

I still have not loaded up my new recipe tutorials, so sue me. What 90's cartoon was that on? Ninja Turtles? Someone tell me its going to drive me bonkers. That's right bonkers--come to think of it that was also a 90's cartoon. My ADD leads me on weird subjects sorry, anyway...

I made this cake for my boss's birthday a while back. I hadn't yet discovered how easy and fabulous from scratch cakes are at this point, so I made it with a *gasp* box cake, I know I know shameful. However it was wicked awesome looking, I think that trumps that boxed cake faux pas. I did however make my butter cream icing from scratch, there is no other way to ice anything except with homemade icing, you hear me?!

I like this better with butter, however I used shortening because I usually never have the patience to wait for butter to soften, and I never have the foresight to take it out ahead of time. Here is my masterpiece, bow down to its semi homemade glory.

Here is the recipe for some badass buttercream.

I would put almond extract in everything if I could. I love it.

Sometimes I put 2 tsp of Almond Extract, depends on how much you love it.

Only use Clear Vanilla Extract if you use the regular brown kind you icing will not be white, duh.

This meringue powder container is a little dirty, I have no clue why

and I am kind of embarrassed right now.

Pretend there is a 1lb box of powered sugar pictured right here.

Are you caught up to speed? Or did you leave when you figured out there

is a pound of sugar and a cup of fat? Oh you stayed?! Okay great.

First you add the 1 cup of shortening, then one teaspoon of each flavoring.

Cream these together like so.

One time I forgot, and tasted this thinking it would taste like frosting--it doesn't,

and I do not advise it. It tasted like almond flavored ass.

Then slowly add the powdered sugar.

I can not stress this enough, a little at a time.

Like 1/2 cup then mix.

There is way more than half a cup in the picture,

and I'm sure I covered my kitchen in it.

Also add about a tablespoon of water, you can add more as you go if you like.

This is about a medium thick consistency, you can thicken it

for decoration making by adding more powdered sugar, or thin it out with some water.

Butter Cream Decorator Icing- Click here for printable recipe

1 tsp Clear Vanilla Extract

1 tsp Butter Flavor

1 tsp Almond Extract

1 lb (4 cups) Confectioners Sugar

1 Tbsp Meringue Powder

1 cup Shortening

1 or more Tbsp Water

In a large mixing bowl, cream shortening and flavorings together.

Gradually add powdered sugar about 1/2 a cup at a time.

Beat on medium speed, make sure to scrape the bowl with a rubber spatula in between mixing.

Add 1 Tbsp of water and work from there to desired consistency. Yields: 3 cups

Note: You can also substitute 1/2 of the shortening

with butter, the water with milk, and omit the meringue.