Wide Awake Coffee Shake

I know it's freezing outside in most of the world...well at least here in the U.S. But yesterday it was almost 90 degrees here in Arizona. So make this because not only is it delicious but because I'm wearing flip flops in November.

I found this recipe on the Cooking with Trader Joe's blog. I really love that blog. I love Trader Joe's so it gives me some ideas on how to use some of their prepared or packaged food that I otherwise probably wouldn't buy. I'm not a huge fan of prepared or packaged food but for some reason I walk into TJ's and I go nuts...it's pretty self explanatory...that place is just..well...you know...AWESOME!

The original recipe called for Nonfat Plain Frozen Yogurt. I have never used this before. And sad to say, I will never use again. That stuff is GROSS! So I made this with Dreyer's Vanilla Bean Ice Cream....Mmmmm...it was so good!

I also used the Trader Joe's Dark Chocolate Espresso Beans. These things are like crack. DELICIOUS!

Coffee Shake

2 cups vanilla bean ice cream

1/3 cup cold strong coffee

15 chocolate covered Espresso beans

Blend all ingredients together until smooth.

Caramel Corn

I have fond memories of going to Newport Beach every summer and spending time with my hubby's family. It's been a tradition for over 13 years now. Everyone that comes up has their specialities, as far as food goes. Between Vicky's waffles, Sandra's tamales or Donna's Chinese Salad, it's really hard to pick a favorite. But there is one thing I look forward to every year and that's this tasty treat...Caramel Corn! Aunt Vicky has been making this and bringing it up for years. I just found out yesterday it was actually Aunt Sandra's recipe originally. Who's ever it is, I heart them forever for sharing this recipe with me.

Caramel Corn

2 sticks butter

1/2 cup Dark Karo Syrup

2 cups Brown Sugar

2 cups of Popcorn Kernels

1 tsp baking soda

Dash of Cream of Tarter

Preheat oven to 200 degrees. Pop 2 cups of popcorn, set aside. I use this bad boy. My mother in law got it for us and we LOVE it! Makes perfect popcorn every time.

In heavy saucepan, melt butter, syrup, and brown sugar. Bring to a boil and then let boil for one minute (very important), stirring constantly to caramelize. Remove from heat. Add baking soda and Cream of Tarter. Place popcorn in a new garbage/trash bag. Pour in mixture and mix around so popcorn becomes coated. Pour on cookies sheets and bake at 200 degrees for one hour. Let cool. Enjoy!

I used 3 large cookie sheets but I really could have used 4. It makes that much!

I think I might add cashews next time I make it...YUM YUM!

Strawberry Pecan Salad

Once again, I have an amazing recipe from my sister-in-law Kim. That girl can cook! This salad has become quite the staple at all of our anniversary parties and baby showers and family picnics. It sounds very time consuming but it's really not. So here you go folks...If your butt gets bigger, it's not because of me...you can blame Kim for this very addicting salad.

Strawberry Pecan Salad

1 bag spring mix salad

1/2 square container of fresh strawberries, sliced

1/2 c to 1 cup candied pecans (recipe below)

Mozzarella cheese (diced)

10 or so grape or cherry tomatoes (optional)

1/4 to 1/2 chopped avocado (optional)

Classic French Vinaigrette (with added honey) (recipe below)

Jaime's quick tip: If you buy string cheese in bulk, like I do, just cut up string cheese for this salad. It's makes it easy especially if you are making a small salad.

I usually make this for a large crowd so I buy the spring mix in the big rectangle plastic container at Costco. I then adjust the recipe for the bigger salad. It's really based on how much you like of the different items you put in. I usually double the recipe of the dressing if I make a large batch like that.

Classic French Viniagrette

1/4 c balsamic vinegar

1 clove garlic, minced

pinch of salt

2-3 pinches of sugar

1 tsp mustard

1/2 cup olive oil

Whisk sugar with vinegar until dissolved. Add mustard and whisk until very well blended. Add garlic and salt. Very slowly dribble the oil unto the vinegar while continuously whisking.

NOTE: For the Strawberry Pecan Salad, add some honey to the dressing to make it sweet.

Candied Pecans

Chop pecans up. About 1 cup. I use my Pampered Chef chopper but you could put them in a food processor but that's a little too chopped up for me.

Heat up 1/2 cup sugar in a pan on medium high heat in a non-stick pan. Sugar will start to dissolve. Watch closely. Once this happens, start stirring until sugar is completely liquid. Take off the heat and add the chopped pecans. Stir until well coated. Pour immediately on foil. Let cool. Break into pieces. Great on salad and as for a snack, as well. YUMMY!

SNACK ATTACK!!!

Up again with this crazy insomnia...sleep seems to hit me right about 1:00 in the afternoon...right when all the kiddies are waking up from naps...uggghhh. For some reason, I always think that I should eat something diary'ish'...because of that triptophan stuff (is that how you spell that???)...Problem is...I hate milk! So I reach for the trusty ole cheese stick. There's just nothing better! String cheese is a toy for the tummy! It's so funny and stringy and yummy all at the same time. Whoever invented string cheese...well, they should honor him/her with a holiday or something. What do ya'll like to snack on late at night (ya'll is in honor of my kin folk down in Texas and Tennessee)?

Easy and Yummy Banana Muffins

Look at the film on my coffee...I guess that would be the toxins from the creamer I put in my coffee that Matt always talks about. Sorry Matt, not ready to give up my toxins...just yet.

So Tina stayed the night and I made her homemade banana muffins this morning. This recipe was given to me by Tammy Lyttle. It was soooo easy and so yummy. In two of the muffins, I added strawberries (you can see the strawberry in the muffin that is cut up) ...holy moly...YUMMY!

I even made mini muffins for the little boys.

Banana Loaf/Muffin Recipe

Geez, that vanilla bottle looks gross.

1 cup butter (it called for margarine..but I'm not a fan)
2 cups sugar
2 eggs
6 large ripe bananas (I only had 4...it worked)
splash of milk
1 t vanilla
4 cups flour
2 t baking soda
pinch of salt
nuts (optional...i didn't add them as dylan can't have them)

Cream together butter and sugar. Add eggs, smashed bananas, milk and vanilla...mix well. Add flour, baking soda and salt. Bake in a preheated oven at 300 deg. I had to guess on the time because it didn't say on the recipe...(thanks Tammy!)...the mini muffins, I baked for 22 minutes but they were a little on the brown side so I would probably say around 20 minutes. The larger muffins I baked for 35 minutes. They turned out perfect. Add strawberries to the batter for strawberry banana muffins...Good God, they were awesome!

I know Dylan loved them!