Tag Archives: recipes

WTW – Fun With Leftover Halloween Candy {guest blogger- amy}

Hi guys! Katie here. I’m taking a mental holiday today (for no real reason) so I’ve asked the incredibly brilliantly humorously talented Amy from Fix It Or Deal to help fill in for today’s White Trash Wednesday installment. And in typical Amy fashion, she has brought her A-Game. And instead of taking up anymore time, I’m going to let Amy get right to it….

I did not have any trick or treaters visit my house this Halloween. I expected as much because there are not many young children in my neighborhood and the few that there are get chauffeured to nicer, more brightly lit neighborhoods for candy. Even though I knew that I probably wouldn’t have any goblins begging at my door, I still bought enough candy to choke a zombie. Why? I don’t know. Call me an optimist. My candy cauldron is always half full.

 
Now, there is the pressing issue of what to do with all the leftovers. Well, I filled a gallon size freezer bag and left it in the break room at my office with a sign stating, “My chronic over-preparedness is now supplying your 3 o’clock sugar fix.” That put a large dent in my candy stockpile, but it did not exhaust it.
 
Then, one evening while enjoying a glass of red wine in front of the television, inspiration struck. The following drink recipes are the results of my little brainstorm.
 

Sangria

1 small orange Pixy Stix
1 glass red wine
Mix together in glass or just chase a mouthful of candy with a swig of wine.
 

Mulled Wine

1 small orange Pixy Stix
1 glass red wine
1 Atomic Fireball
Mix together and zap in the microwave for one to two minutes. Stir and enjoy!
 

Chocolate Martini

1 fun size Milky Way, chopped
2 oz vodka
Combine in a blender and liquefy on high for one minute. Don’t bother looking for your martini glasses. Who are you trying to impress? Just drink it straight from the blender pitcher you prima donna.
 

Chocolate Covered PB&J

two Reese’s Peanut Butter Cups, chopped
two small grape Pixy Stix
4 oz vodka (or more for courage)
Combine in a blender and liquefy on high for one minute. Drink straight from blender pitcher while contemplating exactly how your life went horribly, spectacularly wrong. Seriously. And call your mom, she’s worried sick about you.  

 

 Reason #412 why I love Amy. Thanks sweets for what might rank as the best WTW post to ever grace this little blog.

For those of you who are new to Amy, why don’t you head on over to her little corner of the internet at Fix It Or Deal. Trust me, you may never want to leave.


 

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A White Trash Wednesday Miracle

I made you a promise and I actually kept it.  And in a (semi) timely manner no less. It’s shocking really because I’m one of those people who has all of these grandiose plans…made with the sincerest of intentions. Then life gets in the way. Really, it does. Between that 9-5 gig that pays for the roof over my head and the clothes on my back, the weekends away, the long commutes, the early morning workouts (say what?), the tv watching, and that side gig I’ve got going now, following through with certain commitments tends to fall by the wayside sometimes.

But I said I would make this meal and that’s exactly what I did.

And I’m thrilled I did for two reasons:
1. it was goooood.
2. it means I am, deep down, a little white trash.

And I’m okay with that.
Because deep down, I think that’s why you like me.

If you’re wondering what all of this nattering is about….it’s about the first official White Trash Wednesday poll.
It’s about the Tater Tot Casserole.
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If you’re game and need a white trashy recipe to test out, by all means try this one.  But I do have a few thoughts. Mind if I share? Good. Thanks for playing along.
The recipe calls for cream of mushroom soup to be mixed with the ground beef. If you’re not one for the soup taste (my husband loathes the stuff), I say go for sour cream instead and while you’re at it, toss in a Lipton Onion soup mix for good measure.

I’m pretty sure I may go that route the next time I make the stuff.
And there will be a next time.

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Witch’s Brew

While visiting with my neighbors the other night, their son, this little guy:

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gave me the cutest little Halloween treat ever…
a bag of Witch’s Brew.

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And since we’re in the home stretch for all things Halloween, it needed to be shared…

Because who doesn’t love bat bones?
Or pigeon poop?
Or ghost noses?

I know I do.

So if you’ve got any last minute Halloween treats to whip up, this one should definitely go on your list.

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My new toy and a recipe

before-after kitchen aid mixer

You may, or may not, have heard, but I kind of had a birthday last week.  {Shhhh…we don’t talk about age around these parts…} But gifts…we do talk about.  And that pretty little cobalt blue thing staring at you, well, that was one of my gifts.  I love it for so many reasons. 

It comes with the hope of being able to make some beautifully tasty desserts.  And it’s shiny. And pretty.  And blue. And I love it.

And I decided it had to be used, regardless of my kitchen skills.  So as I was reading Bon Appetit Hon the other day, I realized that she had shared the perfect recipe for my first mixer attempt. The recipe originated from 3 Baking Sheets to the Wind as it is one of her fondest food memories. Without going into deep detail, click over to both websites for great recipes and great fun. So oh yeah, the recipe looked pretty fool proof and it required minimal ingredients.  That alone was reason enough to make these little beauties.

So I did. And they were delicious.  Light, buttery, and rolled in confectioner’s sugar. Win-Win-Win.

russian tea cookies

If you’re up for giving your stand mixer a test run, take my advice and make these.

Oh and by the way, they’re called Russian Tea Cakes.

1 cup butter, softened
1 teaspoon almond extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1/3 cup confectioners’ sugar

Heat the oven to 350 degrees and line two sheet pans with parchment paper.
Combine the flour and 6 tablespoons of powdered sugar in a medium bowl and whisk until combined.
In the work bowl of a stand mixer fitted with a paddle attachment, cream the butter and almond extract until smooth.  Slowly add the flour mixture and mix until fully combined.

Roll the dough into 1 inch balls and place them about 1 inch apart on the prepared sheets.  Bake for 12 minutes.  Allow the cookies to cool completely before rolling them in the 1/3 cup powdered sugar.

Thanks to Wendi and Ali for making my first Kitchen Aid Mixer experience an incredible one!

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WTW – Dipsticks, Snack of the Month

Not sure if I’ve mentioned, but I love getting emails from you guys. Love, love, love it. And what I really love is when you send me white trash recipes. It makes my heart all a-flutter. You know why? Because all I have to do is sit back and pretty much do absolutely nothing.

Kidding, kidding.
The other day Becki D. of Becki Bakes sent me her second White Trash Recipe recommendation.  The first one was the ever so tasty black ‘n blue pancakes. And this one, is more of a snack.  And she’s aptly named this snack, Dipsticks.

I discovered the perfect snack this afternoon while ransacking my pantry.
Anyhow, this most perfect WTW gem goes like this:
-Grab your jumbo-sized barrel of Pretzel Rods from Sam’s Club (because who doesn’t need a year’s supply of pretzel rods?)
-Grab your obligatory Foodie Approved jar of Nutella
-Dip pretzel and repeat as many times as needed to ward off the Crazies.
Not only does this recipe require 0 utensils or preparation of any sort, if you close your eyes you can almost pretend you’re chowing down Ferrero Rocher Fine Hazelnut Chocolates instead of pretzel sticks.

Sweet, salty, simple.

You’re welcome, ladies!
dipsticks

YAWYEOR note: These are awesome. I kid you not. I only had the honey wheat pretzel rods on hand, but went for it anyway and oh my goodness I thought I’d died and gone to chocolatey salty heaven.

Thanks Becki D. for introducing this treat to my world. From now on I will always have pretzel rods and Nutella stocked in my pantry.

*If you have a WTW recipe you’d love to share, email me at kmslat@yahoo.com. And just be prepared for me to include your entire email in the upcoming blog post*
Cheers!

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White Trash Wednesday – Oreo Truffles

Sometimes, no matter how white trashy, a recipe just sounds tasty. And this one, well, it sounds tasty. I admit it. I’m secure enough in my Alabama heritage to admit that I don’t exactly have a refined palate.

So when a recipe is called “Oreo Truffle”, you can bet your sweet hiney I’m gonna be a fan.

 

You’ll need:
1 Package crushed Oreo’s
8 oz cream cheese, softened
Chocolate (of any variety: milke chocolate, semi-sweet, white…)
Powdered Sugar

To make:
1. Mix crushed Oreo’s and cream cheese until blended
2. Refrigerate mixture for 2-3 hours
3. Meawhile, melt chocolate over low heat in a saucepan, stirring frequently
4. Shape into balls and quickly dip into the melted chocolate
5. Dip into sugar, top it off with crushed Oreo’s, drizzle with chocolate.
6. Freeze for 10-15 minutes until chocolate has set.

Enjoy.

Recipe adapted from Suzie’s Recipe Box.

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Halloween Bars

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Halloween is getting close and I’m doing all I can to get in the spirit. The 85 degree temperature isn’t helping much, so I’m forced to buy cheap decorations and treats to get me in the seasonal mood.

That’s okay because I really do love the cheap decorations and the throngs of candy bars sitting in a big plastic bowl on my kitchen counter. And sometimes I just enjoy baking those Halloween treats. So that’s exactly what I did. I found a recent Betty Crocker mini magazine and scooped a recipe straight from it. This one was for Halloween Goody Bars, but I’ll just call them Halloween Bars. Even if they were super good.

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Ingredients
1 1/2 cup quick cook oats
1 1/2 cup all purpose flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, melted
1 cup chopped pecans
1, 14oz., can sweetened condense milk
1 cup semisweet chocolate chips
2 tbsp butter, softened
3/4 cup Reese’s Pieces (or if you have the patience, orange and brown M&M’s)

Directions
Preheat oven to 350 degrees. Spray a 13×9 in. pan with cooking spray
In a large bowl mix oats, flour, sugar, salt, and 1 cup butter with a spoon. Stir in pecans. Remove 1 cup, set aside to use later as the topping.
Press remaining mixture into pan.
In a saucepan, cook condensed milk, chocolate chips, and 2 tbsp butter over medium heat, stirring constantly, until the chocolate chips are melted and the mixture has turned into a smooth and creamy goodness.
Spread chocolate mix over crust.
Sprinkle with candies and reserved oat mixture, pressing oat mix into chocolate mixture.
Bake 23-25 minutes or until set.*
Cool completely- around 2+ hours. Cut into bars.

*Mine took over 35 minutes to cook completely, then again my oven is almost as old as I am.)

Ps. these bad boys are rich.  Enjoy with a giant glass of cold milk.
Pps. I have about 10 sitting downstairs. Feel free to stop by and take them away from me. Like I need a chocolate covered buttery oat and sugar bar. Yeap, just like I need a hole in my head.

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