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Thursday, April 27 2017 @ 08:45 AM EDT

American Goulash

http://www.gonnawantseconds.com/2012/...n-goulash/

Rookie Cookie Chocolate Chip Cookies

Ingredients:
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup butter, softened
¾ cup packed brown sugar
¼ cup sugar
1 (3.4 oz) package instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Sift together the flour, baking soda and salt, set aside.
2. In a large bowl, cream together the butter, brown sugar, and sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.
3. Drop cookies by rounded spoonfuls onto ungreased cookie sheets (I use silicone baking mats).
4. Bake for 12-14 minutes in the preheated oven. Edges should be golden brown.
*this recipe made 3 dozen 2" cookies.

Peanut Butter Cup Brownies

Seriously.
I love Peanut Butter and Chocolate.
My sister made these last night and I ate so many I got sick.
Yes, we are making them again this weekend. LOL

http://www.bakedperfection.com/2009/0...wnies.html

Tomato and Mozzarella Pasta al Forno

Making this this week.
Found here.
http://annies-eats.net/2008/01/12/tom...-al-forno/

Slow Cooker Black Bean Enchiladas

and this will be for dinner.

http://www.thekitchn.com/thekitchn/ma...das-127016

Slow Cooker Enchiladas
Serves 4-6

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

Cinnamon Roll Pancakes

i think i'm going to make these for lunch. LOL

http://www.recipegirl.com/2011/03/01/...ahoo!+Mail

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

S'mores Pudding

Yes, I have a sick fascination with s'mores.

http://annies-eats.net/2011/06/16/smores-pudding/

Blueberry Muffins

THE BEST!!!!

http://allrecipes.com/Recipe/To-Die-F...etail.aspx

Ingredients

* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

BANANA CHOCOLATE CHIP BREAD

i'm not a huge fan of banana bread

but this recipe is YUM-O!



2 c flour

1 c sugar

1 Tbs baking powder

1/2 tsp salt

1 c mashed bananas

1/3 c milk

1/3 c peanut butter

3 Tbs vegetable oil

1 egg

1 c milk chocolate chips

1/3 c chopped peanuts

Combine bananas, milk, peanut butter, oil and egg and mix. Add dry ingredients and mix. Stir in 3/4 c choc. chips. Pour batter into greased bread pan. Sprinkle top with remaining chips and peanuts. Bake 60 mins at 350.

peanut butter cup cookies

uh huh.
yup.
so totally making these tomorrow.

found here:
http://www.tangledandtrue.com/2011/04...orite.html


Peanut Butter Cup Cookies

Cookie:
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
36 Reese's peanut butter cups, unwrapped

Glaze:
2 cups chocolate chips
1/4 cup peanut butter

Combine butter, sugars and peanut butter. Add egg and vanilla. Mix, then add flour, baking soda and salt. Makes a soft dough. Divide dough into 36 balls, push a peanut butter cup into each ball and wrap the dough up around to cover the pb cup. Place on cookie sheet and allow room for cookie to spread while baking. Bake at 375 for 8-10 minutes. Melt glaze ingredients and drizzle or frost center top of each cookie. Enjoy!