Red Velvet Cupcakes

This is a re-post...just for you for the upcoming holiday. I make them every year, so I feel like I have to re-post it. Go HERE to get the easy delicious recipe!

Holiday Sticky Buns

Christmas is full of traditions. One that I love is Christmas morning breakfast. Growing up, my dad always made eggs benedict. Since our kids were little, I have always made Monkey Bread. Until this past year. Bryan and I came across a recipe for sticky buns seen on Barefoot Contessa- Barefoot in London. They looked so good and it seemed simple enough to make, so we decided to try it. Let me tell you....EASY. And, you could easily substitute any of the add-ins. I used regular raisins instead of white raisins. You could omit them all together if you want, even. I did not get to eat any, but they looked amazing and the family loved them. Looks like this is our new Christmas morning breakfast tradition!

• 
  
• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in very large pieces
• 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

For the filling:

• 2 tablespoon unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1/2 cup cranberries
• 1/2 cup white raisins

Directions

Preheat the oven to 400 degrees f. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Valentine Chex Mix

While making red velvet cookies over the weekend I decided it was time to find a sweet valentines treat for myself (like I could use the extra calories). Betty Crocker website has some great gluten free chex mix recipes. And this one was one I had to try. So I did. And it was beyond delicious. A different take on the "puppy chow"...And easy.

9 cups Rice Chex® cereal (gluten free)
1 cup white almond bark
1/2 cup peanut butter 
3/4 cup powdered sugar
/21 cup red, white and pink candy-coated chocolate candies
1/4 cup red or pink jimmies sprinkles

• In large bowl, place cereal. In small microwavable bowl, microwave almond bark and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
• Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil to cool, about 15 minutes.
• Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil to cool, about 15 minutes.
• In serving bowl, mix both cereal mixtures. Store in airtight container.
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Puppy Chow

Growing up, my aunt used to make this for all the family get-togethers. She always had little bowls of it just perfectly placed around the living room so that when we all sat around talking as a family, we had something to snack on. And, as kids, all of us used to devour it. I do not make it that often anymore because I could honestly eat an entire batch, and not feel guilty at all...until I step on the scale the next day. It is addicting and so delicious. The perfect blend of chocolate, peanut butter, and salty crunch.

9          cups Rice Chex®, Corn Chex®, Chocolate Chex® or Honey Nut Chex® cereal

1

cup semisweet chocolate chips

1/2

cup peanut butter

1/4

cup butter or margarine

1

teaspoon vanilla

1 1/2

cups powdered sugar

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Quick and Easy Meatballs

Its game day Sunday which means food of course! I remember as a kid my parents hosted a party for everything. And the Super Bowl was no exception. The food was always the best part, for me. All the finger foods, dips, appetizers....I'm getting hungry just thinking of it. So, in honor of game day, I am posting a favorite in our home...Swedish Meatballs. Great for a party appetizer, finger food, or serve with rice and make a dinner out of it. I love it because, it is easy, of course!

I love Ikea's Swedish Meatballs. But any frozen Swedish Meatballs will do.

1 bag frozen meatballs
1 cup bbq sauce (our favorite, Sonny's or Sweet Baby Rays)
1 jar pineapple preserves (I have also found the pineapple apricot preserves work amazing in this recipe as well)
Stir everything together, put in crock pot and cook until heated through!