7 Layers Cookies (give or take a layer)

The holidays are coming up and it's time to start baking! Last night, I had a guest in the kitchen. Here's my friend Heather and I getting ready to start baking. We go way back as partners in crime in baking. This might be the first time we baked together without being under the influence of Mountain Dew resulting in a certain band's symbol sprawled out in frosting. :)





Here are the ingredients:
-1 Sleeve of Honey Graham Crackers(enough to cover the bottom of your dish)
-1 Bag of Chocolate Chips
-1 Bag of Butterscotch Chips
-Sweetened Coconut(enough to put a thin layer over dish)
-Half a Stick of Butter
-1 Can of Sweetened Condensed Milk
-Crushed Walnuts or Pecans(optional-we omitted these)



First, melt you butter and pour it into the bottom of your dish.


Next, you'll want to crumble all of your graham crackers to a pretty fine consistency. Some chunks are okay, but the smoother the better.


Once you have your crushed crackers you'll want to pour them over the melted butter and gently press it down into the dish to form the crust.


Next up is your coconut.


Use just enough to make an even layer over your crust.


Up next is your chocolate chips. Oh! Don't forget to taste test everything before using it. Wouldn't want to serve any spoiled chocolate...


They must have been okay because in they went!


Don't forget to spread them out.


Butterscotch chips are next.



Spread them out.


Last, you'll want to pour in your sweetened condensed milk.


Be careful to pour it in evenly since it'll sink in and you won't get a chance to spread it around.


Look at that gooey goodness! Don't worry, we used fat free sweetened condensed milk so it totally cancels out all the rest of it!


Bake at 350 degrees for about 30 minutes. In the last 5 minutes of baking add a tiny bit more coconut on top.


When the coconut is browned it's done!


Enjoy! Thanks for baking with me Heather. Next time, let's make something vegetarian!

Kelly's Fall Spectacular Apple Pie

What do you do when the bagger at Publix beats up your apples? You make apple pie of course!

Ingredients:
6 apples
1 lemon
2 tablespoons unsalted butter
2 tablespoons flour(plus a little for the counter)
3/4 cup sugar(plus a little more for the top)
1 egg
2 ready made pie crusts(because let's face it-i'm not making it from scratch!)
apple pie spice
super cute fall leaf cookie cutters(not optional-otherwise it's just a plain old apple pie)


First, you'll need to peel, core and slice the apples. Make sure you cut out any icky parts(THANKS BAGGER BOY!)


Transfer your apple slices to a large bowl.


Add in your sugar(remember, you'll need to save a little for the top!)


Next to go in is the flour.


In a small bowl juice one lemon. Remember, if you roll the lemon around on the table while pressing down on it it'll release the juice easier. Also, don't forget to take the seeds out before adding the juice to the bowl.


Using a wooden spoon gently stir everything. Make sure you stir just long enough to coat all of the apples with the mixture which should be the consistency of apple sauce. (ironic, no?)


Wait! Baaaaack up. Who can guess what I forgot?
In goes the apple pie spice...hehe NOW you can stir it up. Oh, and I don't measure the amount I use. Just eyeball it. I don't think you can use too much. Then again, other people might disagree. No pie for those people.


Take this time to unroll one of your pie crusts and place it in the bottom on your pie dish. Don't forget the non-stick spray!


Give your apples one last stir and then pour them into the dish.


Dust your counter or parchment paper with flour and roll out your second pie crust. Time to use those cute little cookie cutters!(i love this part) Make sure you utilize every inch of the crust and gather up and use the scraps too.


Start to lay the leaves over your apples. make sure you lay them close to the edge, but feel free to leave little openings between your leaves. These will act as the steam releases so you wont have to poke any slits.


Don't forget to pinch the edges of the bottom shell.


Here's an idea of what it should look like with all of the leaves in place. If you're anything like me and forgot to add the butter slaps on top of your apple mixture before placing a pile of leaves over it you can sneak it in there now. I won't tell. Go ahead...our little secret ;-)


We're almost done! whisk up your egg and brush it over the entire pie. I didn't use all of the egg. Just use as much as you need to coat it. Then sprinkle with sugar and it's time to go into the oven!


Bake at 375 degrees for Approx. 30 minutes(just watch it like a hawk to be on the safe side!)



Make sure you serve it warm with a big scoop of vanilla ice cream. :)

Christmas ornament sneak peek

Here's what I've been working on for [heart]felt by kelly. They should be listed in a day or two. I love Christmas!

Is it too late?

I know, I know. Halloween is long gone by this point, but I can't help it! I have to share my Halloween dinner. It was a very last minute production and I think it turned out pretty good. My camera decided to go on strike at the end though so I wasn't able to get a picture of the main dish. Are you ready for this? Worm infested sausage :) Don't worry, it was only whole wheat spaghetti and Italian sausage.

While the worms were busy infesting the sausage(or boiling) everyone enjoyed my graveyard dig-oops! I meant dip :)


Dinner started with rotting skin and eye ball salad:


Along with our salad we passed around a platter of bones to gnaw on:


And, nothing pairs better with worms then brains of course:



MMMM...makes you hungry, no?

Santa Fe Soup

I honestly can't remember where I found this recipe, but it's been in my recipe folder on my desktop for some time now. Today was supposed to be a little bit cooler so I thought it'd make the perfect dinner with a big piece of buttery corn bread! As I sit here yummy scents are filling the house and I can't wait for dinner time to roll around. MMM...I hope it tastes as good as it smells!

Alright, enough chit chat, let's get cooking!

Here's a role call of the ingredients:

-1lb ground meat(I used ground pork, but you can use ground beef, turkey or chicken)
-1 can of pinto beans
- 1 can of black beans(or you could use kidney beans)
-1 can corn
- 1 can rotel
- 1 can diced tomatoes
-1 packet of taco seasoning
-1 packet of ranch dip seasoning

First, you'll need to brown the meat in a skillet on your stove.


Once the meat has browned(or in my case turned white) remove it from the burner and drain out any fat.



Now grab the can opener and get to cranking on all those cans! Make sure to drain the corn. Everything else can go in undrained.


If you used a manual can opener take a second to shake off the wrist cramp...better? Okay! Time to pour everything in the crock pot.











Once all of the cans are emptied it's time to add in your browned meat.


Right about here is where I thought to myself, "Gee Kelly, perhaps you should have used a bigger crock pot."


A few minutes later, and a quick rummage through the cabinets and we're back in business!


Almost done, just need to add in the ranch seasoning (why yes, the picture is blurry. thanks for noticing!)


Add the taco seasoning.


Stir it all together.




Put the lid on that baby, switch it to low and you've got the next 6 hours to yourself!

UPDATE: The soup turned out great! Be sure to top with a scoop of sour cream and some shredded cheddar. The sour cream really adds a creamy base to the soup which is yummy!