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.
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!
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 email@example.com. And just be prepared for me to include your entire email in the upcoming blog post*
A few weeks back sister and I went out for lunch. We hit up my favorite sandwich place, enjoyed some cookies, and headed back to the office. But we had the misfortune of hitting some midday Atlanta traffic. So I did what any annoyed driver would do…searched for an alternative route out. Seemed pretty safe.
As I’m looking for my escape, sister says, “curb!” Okay, so great, there’s a curb. But because I’m me, I drive right over it. We laugh and laugh and laugh…And then in a matter of minutes, I nail ANOTHER curb!
It’s true kids. Turns out I hit curbs.
And because my sister has a pretty hysterical sense of humor, this is what I came home to today:
My very own life in the form of a cake.
With a little red ambulance for good measure.
So this is your fair warning kids. If you see a black 4Runner in your path, just sit back and wait. I’ll bet you dollars to doughnuts if there’s a curb anywhere nearby, I’m going to hit it.
Thank you Sister.
This cake made my day.
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.
1 Package crushed Oreo’s
8 oz cream cheese, softened
Chocolate (of any variety: milke chocolate, semi-sweet, white…)
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.
Recipe adapted from Suzie’s Recipe Box.
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.
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)
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.
The title of this blog post was originally going to be “It’s beginning to feel a lot like Fall”, but I was missing just one whole syllable so I opted for the more obvious title…”smashing pumpkins bread”.
Okay, maybe not. But I like linking foods and songs/artists together. Makes me appear cheesily clever.
So I spent the weekend visiting a sweet, sweet friend up in Nashville. And the weather was nothing short of perfect, thus the reason for the original post title. Highs ranging between the mid 70s- low 80s. In other words, I was in heaven. I was able to sit on her back patio and enjoy a slight crisp breeze without having to worry about whether or not my deodorant was strong enough.
(Don’t judge me. You know it happens.)
We spent the weekend taking walks with her incredibly awesome dog, Lady.
We ate at a little place called Germantown Cafe.
We wandered around the Parthenon.
Yes, the Parthenon.
And hung out with the arts and crafts kids down at TACA.
But the highlight of the weekend came in the form of Pumpkin Bread.
It screams fall, doesn’t it?
It’s baking, it’s pumpkin. It’s awesome.
And it should be known that I’ve already scarfed down two pieces today. It’s only 1020am.
It’s gonna be a good day.
2 cups (all purpose) flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups sugar
1/2 cup oil
1 cup pumpkin
1/4 cup water
Sift dry ingredients together. Mix remaining ingredients and add all at once to flour mixture. Beat well until mixture is smooth. Pour into greased, floured loaf pan.
Bake at 350 for 50 minutes.