JoBoogie Stamping

recipe share: Dill Pretzels

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Hey all!

It's been a while since I've shared a recipe, but I thought I would today! This one is super easy and it's great for snacking, munching, or as an appetizer at your next party!

I found the recipe by googling "Dill Pretzels" - I first heard it from a friend's FB post but I also heard about it from one of Arlene's YT videos.

So I just decided to google the it. Here's what I found...

photo taken by me using Instagram. :)

Dill Pretzels

1 14-16 oz bag of Hard Sourdough Pretzels - I used a 1lb bag of Snyders Nibblers
1 Cup of Oil - I used popcorn oil. Gives it buttery flavor
1 1oz packet Ranch Dressing/Dip - I used the DIP.
1 1/2 Tsp Dill Weed
1 1/2 Tsp Garlic Powder
1 Tsp Lemon Pepper

Mix oil, dressing, dill, garlic & lemon-pepper in small bowl.
Pour over pretzels, mix well.
Bake in 325 degree oven for 20 minutes, stirring after 10 minutes.

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The Verdict? Delish! I brought it to my parents' New Year's Eve party and it was a hit! I also made it for another recent holiday party and brought some to work where my co-workers TORE IT UP. *lol* Seriously, though, if you're going to a party and you're at a loss for what to bring - this is AWESOME since it's quick and easy.

And you know I'll be making a batch of this for Superbowl Sunday! HOLLA! :)

recipe share: Peanut Butter Cup Cookies!

Hi All!

I thought I'd share a recipe I came across in one of my cookbooks. You see, sometimes when I feel like getting creative, but the kids are right at might ankles, and when I feel a chocolate/sweet craving coming on - I BAKE. *lol* SO not good for the waistline, but it sure makes my tummy happy. :)

So here's the recipe:

PEANUT BUTTER CUP COOKIES...(from Taste of Home)

INGREDIENTS:

• 1 cup butter, softened
• 2/3 cup peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 2 cups choped peanut butter cups (about six 1.6 ouce packages) - I used a pack of of the minis

In a large bowl, cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Beait in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chocolate chips and peanut butter cups.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350degrees for 10-12 minutes or until the edges are lightly broned. Cool for 2 minutes before removing to wire racks.

Pardon the poor light in the picture - I was having photography issues that morning! *lol*

The verdict? DEEEELISH.

The recipe yieled a ton - like about 5 dozen and I used a 1 1/2 tbsp cookie scoop. I made these cookies last week for my co-workers and they totally enjoyed them. They're my best taste-testers since my husband isn't too fond of anything but chocolate chip cookies. The peanut butter cups might be too adventurous for him! *lol*

If you try this recipe out, I'd love to know what you think!

Anyway, linking up to:

Love love LOVE Mel's blog and photography skills! And I love the fact that she's local and I met her once - check it out HERE! She's always got some really cool stories, easy-peasy recipes that I always want to try out, and her kids are too adorable! Check her blog out when you get a chance! :)

Anyway, TGIS - Thank Goodness it's SATURDAY! I don't have much planned to day, but I'm hoping to bang out some DT projects and get some work done! I'm 3/4 done with Christmas shopping! YAY! :)

Have you all have a a fabulous day! :)

recipe share: Cookies & Cream Cupcakes (the easy way!)

Happy Saturday, everyone!

No scrappy Saturday post from me today, but I do have a recipe to share with you... COOKIES & CREAM CUPCAKES! And this is the easy version!

I had meant to post this recipe a few months ago, but it slipped my mind! Oh the joys of being a full-time working mama! :) I got this recipe from a friend... Although, I don't think you can technically call it a recipe if you're just basically adding to mixes. (Apologies to my co-fab foodie girl Mel. I know she never bakes from a box! *lol*) Sometimes a girl's gotta do what she's gotta do. :)

Cookies & Cream Cupcakes (the easy way)

-1 box of vanilla cake mix (I used vanilla. My friend used french vanilla. I don't think it matters. *lol*)
- ingredients to make the cake mix
- 1 package of oreos
- 1 container of vanilla frosting or cream cheese frosting

Mix cake mix and ingredients according to package directions. Crush up some Oreo cookies (I used about 8-10) and add to the mix.

Bake according to directions.

Meanwhile, mix frosting with 6 crushed up oreos. After cooling the cupcakes, frost them, and then top them with a halved Oreo cookie.

Easy peasy!

Enjoy!

recipe share: Fried Mac & Cheese Balls

Hi all!

Sorry, nothing crafty from me today, but I thought I'd share a recipe. :) I still love cooking, but with my crafty mojo being as awesome as it is right now, I just don't have time! *lol*

Anyway, a few months ago I attended J's preschool Easter Celebration. Each of the kids (well, the moms) were assigned to bring a specific dish to share. We were assigned chicken nuggets. Unfortunately, I had to work the night before and didn't have time to create some awesome chicken nuggets so instead I had to resort to bringing Dinosaur Chicken. I know, *gasp*, right?

Anyway, there was a mom in the class who brought Fried Mac & Cheese Balls with warm Marinara Sauce to dip them in. Oh.my.goodness. Talk about party in tummy! I was lucky enough to get the recipe from her. So happy to be sharing it with you.

INGREDIENTS
1 family size box of Mac and cheese (the biggest one) - I used 2 regular-sized boxes.
1 bag of cheese (I like to use the 4 cheese mix) - I used the 2 cup shredded Italian blend.
1 bag of panko bread crumbs
2 eggs
1 jar of marinara sauce

DIRECTIONS
1. make the mac & cheese fallowing the instructions on the box. Then while still hot add the bag of cheese and a little bit more of milk (so it doesn't get too dry).
2. Let it cool down until is cold enough to make the balls. Once you have all the balls cover them and put them in the freezer.
3. The next day (or when the balls get firm) beat the eggs, put them in a shallow dish, and in a different dish put the panko breadcrumbs. Remove the mac & cheese balls from the freezer, coat into the egg wash, and then dredge in breading. When you are done with all of the balls put them back to the freezer.
4. When they are firm (wait overnight) you can fry them.... don't be shy with the oil. Just remember that the oil has to be hot, otherwise the balls get to oily. It usually takes 2 day to make the balls.

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It seemed like it was time consuming, but it really wasn't. I made the mac & cheese and formed them into balls on a Friday night and put them in the freezer. On Saturday I did the egg wash and dredged them in the breadcrumbs. On Sunday I cooked them. I could probably make a big batch to save for later if I wanted, but at the time we didn't have a big enough freezer. They were definitely a hit a get-together I had at my house! A huge tip though - serve them HOT! They get too soggy when they sit out for a bit.

Enjoy! Happy Saturday! (Thanks for the recipe, Pamela!)

recipe share: Campbell's Chicken Enchiladas...

I love Mexican food... I haven't eaten very much of it recently, but it's probably still remains at the top in my heart. :)

I have a few recipes for enchiladas - one time consuming one and an easy one... I love them both. But today, I'll share the easiest one I've found..

Campbell's Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or98% Fat Free)

1/2 cup sour cream

1 tablespoon butter  

1 medium onion, chopped (about 1/2 cup)

1 teaspoon chili powder

2 cup chopped cooked chicken or turkey

1 cans (about 4 ounces) chopped green chiles

8 flour tortillas (8-inch), warmed

1 cup shredded Cheddar cheese

OR Monterey Jack cheese  (about 4 ounces)

• Stir the soup and sour cream in a small bowl.
• Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and chili powder and cook until the onion is tender.  Stir in the chicken, chiles and 2 tablespoons soup mixture.
• Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoonabout 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the tortillas.  Sprinkle with the cheese.
• Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

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Well, mine doesn't turn out like the one on the website, but it was still DELISH! Super easy to make and very satisfying too! Hope you get a chance to try it out soon!

Thanks for visiting today! :)