Italian Meatballs

Italian sausage can make your life so much easier. Ground Italian sausage is packed with so much flavor, it eliminates the need for you to add a lot of extra flavorings to your dish. My regular meatball recipe uses ground beef and while absolutely delicious, I rarely make them because they require me to add […]

Kitty Litter Cake

Totally gross and 100% awesome. This cake will be sure to offend someone. I made this cake for the first time ohhhh , 15 years ago. People were originally shocked to see a cat litter box on the table, but quickly realized it was food..tasty food actually. I have seen this cake made with crumbled […]

Keurig 2.0

Seriously, you are looking at the most amazing invention in all the land. I mean, it’s right up there with electricity and pimple cream. I have been obsessed with my Keurig for years, but it was a little frustrating that when you had company over, the Keurig was not the best way to serve coffee […]

Maple Cinnamon Shortbread with Millstone® Coffee

Are you a dunker? No, not the kind of dunker when you are at the fair and that annoying person is yelling rude things about you at the dunk tank. The kind of dunker in which you dunk things in your coffee? I know a lot of people like to dunk donuts into their coffee. […]

French Press Coffee – The Perfect Cup with Millstone® Coffee

Dear Coffee, We first met when I was a young child as I stole a sip from my Mother’s coffee cup. I must admit, your flavor was strong and bitter, definitely not for me. Even though your taste made me crinkle my nose, your aroma always delighted my senses. Was this a sign you would […]

Oven Baked Ribs

Yeah, well this whole temporary apartment living is really putting a kink in my grilling style. SO when you have no grill, you must resort to the oven. Keeping my oven on for 4 hours here in Tampa when its eleven millionth degrees doesn’t make me happy..but I NEEDED ribs. Ribs in the oven are […]

Rubbermaid® LunchBlox™ Giveaway

It’s been ohhhh, 7 months since I have had a giveaway here…ekkk. Sorry. I am obsessed with these Rubbermaid® LunchBlox™ sets, so when Rubbermaid® wanted to know if I would host a giveaway; I couldn’t turn them down. I started using these in my kids lunch boxes last year and they are a life saver! […]

Peach Cobbler

Oh, hi. It’s been a while. I have crawled out of my hole to share a super duper easy recipe with you. Peaches are sweet and delicious right now, but I can only be heathy so much by eating one in it’s natural state. To set the record straight, I have been eating about 2 […]

How to Poach an Egg {Video}

Guess what tomorrow is??? It’s National Egg Day. I’m celebrating with Poached Eggs, is there anything else better in the world? Poaching an egg is my favorite way to prepare eggs. My whole life, I have been a sucker for a beautiful runny egg yolk. When I was a kid, I would get a sunny […]

Shrimp Cobb Salad with Creamy Vinaigrette

What screams summer? Well besides ice-cream? Salad. Yep, you’re correct. Salad. Sure, salads are good and all, and Cobb Salads are the bomb diggity ; but I wanted something a little out of the ordinary. I took the traditional ham and/or turkey out of the mix and replaced it with oven roasted shrimp. Soooo Yum. […]

Dark Cherry Buttermilk Cake

Quick post for you today, because I am dreaming of this cake! Remember my FABULOUS trip to California for Dole Summit 2014? Well, they made this absolutely amazing Dark Cherry Buttermilk cake that was CRAZY GOOD. Not too sweet, just sweet enough to curb my ridiculous cake sweet tooth! And the plus…only 200 calories per […]

Rice Krispies Dipper Treats

Sometimes you just need a fun and easy treat to do with the kids. We were basically rained in the house for 2 days last week, so we needed something to occupy our time with. Rice Krispie Dipper Treats were the perfect solution. They are quick and easy and you can dress the up with […]

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Italian Meatballs

Italian Meatballs 002

Italian sausage can make your life so much easier. Ground Italian sausage is packed with so much flavor, it eliminates the need for you to add a lot of extra flavorings to your dish.
My regular meatball recipe uses ground beef and while absolutely delicious, I rarely make them because they require me to add toooooo many extra ingredients for flavoring.

Now these meatballs are another story. They only have 6 ingredients and whip together in a snap.  Easy Peasy.

You can catch me on Daytime  this Wednesday making these meatballs on behalf of Johnsonville®

The Johnsonville® company is the King of anything and everything sausage. It’s also good to know that all Johnsonville® Italian Sausage varieties are Gluten Free!

Some of my favorite products are obviously all the Italian Sausage Blends and the Fully Cooked Breakfast Sausages are also amazing.

Italian Meatballs 001

Screen Shot 2014-10-19 at 8.14.57 PM

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5.0 from 1 reviews
Italian Meatballs
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A quick and easy Italian Meatball Recipe!
Ingredients
  • 1 egg, lightly beaten
  • ⅓ cup dry bread crumbs
  • ¼ cup KRAFT Grated Parmesan Cheese
  • ¼ cup milk
  • ¼ cup onion, finely chopped
  • 1 package (19 ounce) JOHNSONVILLE® Ground Mild Italian Sausage or Links removed from casing*(*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, combine the egg, bread crumbs, KRAFT Grated Parmesan cheese, milk and onion.
  3. Remove sausage from casings.
  4. Add sausage to the bread crumb mixture and mix well.
  5. Shape into 20 meatballs; arrange on a shallow baking pan.
  6. Bake for 20 minutes or until meatballs are cooked through (160°F).
  7. Serve with your favorite sauce and spaghetti.
Notes
Recipe Source: Johnsonville
Photo Credit: The Hungry Housewife | Leslie Green

I have been compensated as a part of my partnership with Johnsonville®. All opinions are 100% mine..they always are.

Kitty Litter Cake

Kitty Litter Cake 1

Totally gross and 100% awesome.
This cake will be sure to offend someone.
I made this cake for the first time ohhhh , 15 years ago. People were originally shocked to see a cat litter box on the table, but quickly realized it was food..tasty food actually.

Kitty Litter Cake

I have seen this cake made with crumbled cake held together with pudding, but that seamed kinda sloppy to me, So I decided to find a smaller cat box, a box that a 9 x 13 cake would fit nicely into.
I don’t take the time to make a homemade cake and icing for this Halloween Cake. Pre-made ingredients work just fine and make for a quick fun Halloween themed cake!

Here is everything you need….

Kitty Litter Cake | The Hungry Housewife

Make sure you get a small cat box.

Kitty Litter Cake | The Hungry Housewife

Cat Litter Scoop

Kitty Litter Cake | The Hungry Housewife

 

Kitty Litter Cake | The Hungry Housewife

I trimmed the cake top off so the cake would be flat on the surface.

Kitty Litter Cake | The Hungry Housewife

Frost the first layer of cake

Kitty Litter Cake

Put on the second cake layer

Kitty Litter Cake

Frost the second layer of cake.

Kitty Litter Cake

Perfecto.

Kitty Litter Cake

Pulse the cookies.

Kitty Litter Cake

1 bag of 1/4 cup cookies colored with 3-4 drops of blue food coloring.
1 bag of 1/4 cup cookies colored with 3-4 drops of green food coloring.
The rest of the cookies remain uncolored.

Kitty Litter Cake

Sprinkle the uncolored cookies over the frosting and top with blue and green colored cookies.

Kitty Litter Cake

See the “odor crystals”?

Kitty Litter Cake

Unwrap and warm Tootsie Rolls in the microwave until slightly softened.
Form into “cat poo”

Kitty Litter Cake

And there you have it! A perfect Halloween Cake!

Kitty Litter Cake

 

Kitty Litter Cake

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5.0 from 1 reviews
Kitty Litter Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
An absolutely discussing looking but mighty tasty cake that looks like a Kitty Litter Box. Perfect for Halloween.
Ingredients
  • 2 18.5oz Boxes of Classic Cake Mix ( or your favorite flavor), cooked to package directions and cooled completely.
  • 2 16oz. tubs Creamy Chocolate Buttercream Frosting(or your favorite flavor)
  • 14.3 oz box Vanilla Sandwich Cookies (you will need about 30 of the cookies)
  • Blue Food Coloring
  • Green Food Coloring
  • 15 Tootsie Roll Midgees, unwrapped or however many pieces of "cat poo" you want on your cake
  • Small Cat Box (14⅜ L x 11¼ W x 4" H)
  • Cat Scoop
Instructions
  1. Thoroughly wash and dry the cat box and scooper.
  2. Place one cake into the cat box, frost with just under 1 tub of frosting.
  3. Place the second cake on top. Frost the top with just under 1 tub of frosting (or use the whole can if you like a lot of frosting).
  4. In a blender, working in 2 batches, crumble the cookies until they resemble kitty litter.
  5. Scoop out ½ cup of the litter, divide ½ cup of the crushed cookies into 2 zip lock bags. (Each bag will have ¼ cup crushed cookies).
  6. Drop 3 -4 drops of green food coloring into one bag and ¾ drops of blue food coloring into the other bag. Shake the bags until the food coloring is mixed and they are small colored "crystals" of cookies.
  7. Sprinkle the non colored cookies over the frosted cake.
  8. Sprinkle the blue and green crystals over the non colored cookies.
  9. Place half the Toosie Rolls on a microwave safe plate, microwave for 10 seconds, or until slightly soft. (Careful, they will be hot)
  10. Form the Toosie Rolls into pieces of cat poo.
  11. Place on cake and roll around in the "litter" if you would like.
  12. Place the litter scoop into the cake.
  13. To serve, you can either use the scooper, or cut with a knife for cleaner cut slices.

Keurig 2.0

Keurig 2.0

Seriously, you are looking at the most amazing invention in all the land.

I mean, it’s right up there with electricity and pimple cream.

I have been obsessed with my Keurig for years, but it was a little frustrating that when you had company over, the Keurig was not the best way to serve coffee to more than one person; I always had to break out the ol’ drip coffee pot.

Oh, I know, sooooo, 90’s.

Folks,theres a new Brewer in town.

Untitled

Keurig 2.0

KEURIG 2.0

Brew 1 cup or a Carafe. Kinda amazing right? Told you it’s up there with electricity in the invention department!

Keurig 2.0

Now you obviously will have to have the 2 Keurig sizes available if you want to take advantage of all the Keurig 2.0 awesomeness.
The K-Cup on the left is noticeably larger because this is the one you use to brew your carafe for all your friends.
And the K-Cup on the right is the original 1 cup brew size.

Untitled

You get to choose how many cups you want to brew into your carafe.
2-3 cups
Keurig 2.0

3-4 cups

Keurig 2.0

Or 4-5 cups.
Press the blinking Keurig 2.0 button to brew your delicious coffee.

Keurig 2.0

And of course you can also brew your 1 cup.

Keurig 2.0

It’s a very polite brewer, it tells you when and when not to do things like when not to lift the handle , when to add more water..etc.

Keurig 2.0

I am completely smitten with the new Keurig 2.0. It’s the coffee maker of my dreams!
You can pick yours up at Walmart in-stores or on-line
I
n case I left any of the detail about this glorious brewer out…you can go to Keurig and check them out.

One thing to know about the brewer. Keurig has changed the technology in their brewing system.  You have to use the new Keurig K-Cups. These new K cups have a code on the top that the brewer actually reads so it can brew you the perfect cup of coffee depending on which variety you are brewing. All of the older K-cup are being phased out of the stores, so you won’t have an issue finding the new ones.

There are 3 models to choose from as seen below.

Keurig 2.0 K 350

Keurig 2.0 K350

Features include
9 Brew Sizes, from 4 oz. to 30 oz.
60 oz. Water Reservoir
Grayscale Touch Display
Brewer Maintenance Alerts
Strength Control
Illuminated Water Reservoir
Includes 4-cup starter carafe, 4 K-Carafe™ packs, 6 K-Cup® packs, & 2.0 Water Filter Starter Kit with one filter

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Keurig 2.0 K450
Keurig 2.0 K450

Features Include
9 Brew Sizes, from 4 oz. to 30 oz
70 oz. Water Reservoir
2.4″ Color Touch Display
Brewer Maintenance Alerts
Strength Control
Easy-fill Flip-top Reservoir Lid
Customizable User Interface Wallpaper
Programmable Controls: Auto On/Off; Auto Brew K-Carafe™; Customizable Clock; Favorite Settings
Illuminated Water Reservoir
Includes 4-cup starter carafe, 4 K-Carafe™ packs, 6 K-Cup® packs, & 2.0 Water Filter Starter Kit with one filter

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Keurig 2.0 K 550
Keurig 2.0 K550

Features Include
10 Brew Sizes: from 4 oz. to 30 oz.
80 oz. Water Reservoir with Easy-fill Flip-top Reservoir Lid
2.8” Color Touch Display
Brewer Maintenance Alerts
Strength Control
Illuminated Water Reservoir
Customizable User Interface Wallpaper
Hot Water On-Demand Function
Programmable Controls: Auto On/Off; Auto Brew K-Carafe™; Customizable Clock; Favorite Settings; and Night Light with Customizable Color
Includes 4-cup starter carafe, 4 K-Carafe™ packs, 6 K-Cup® packs, & 2.0 Water Filter Starter Kit with one filter

*Keurig provided me with product to review. All opinions are 100% mine. I adore this Keurig 2.0 brewer!*

Maple Cinnamon Shortbread with Millstone® Coffee

Maple Cinnamon Shortbread with Millstone Coffee

Are you a dunker?
No, not the kind of dunker when you are at the fair and that annoying person is yelling rude things about you at the dunk tank.
The kind of dunker in which you dunk things in your coffee?

I know a lot of people like to dunk donuts into their coffee. Ehhh, I’m not much of a donut dunker.
Me, I prefer to have something a little less sweet with a hint of saltiness, like shortbread.
Shortbread is the ultimate coffee friend as it doesn’t get all soggy while it’s going for a swim.

Maple Cinnamon Shortbread with Millstone Coffee

And of course my maple cinnamon Shortbread prefer to take their dunks in the new Millstone® coffee.
You have the Millstone® Mayan Black Onyx™ and House Blend, it’s a “stronger” coffee, with a dark, full-bodied flavor with a bold finish.
Like I said in my previous post about brewing coffee in a French Press, I love the House Blend with its globally sourced 100% Arabica beans and its flavorful smooth finish.

Maple Cinnamon Shortbread with Millstone Coffee

I was told by my friend Nicole that when her son ate my cookies, he said they tasted like a crunchy pancake with maple syrup! I suppose I shall take that as a compliment!
Either way these little cookies are amazing.
Buttery
Maple-y with a touch a cinnamon.
They are heavenly actually.

Maple Cinnamon Shortbread

5.0 from 2 reviews
Maple Cinnamon Shortbread with Millstone Coffee
Author: 
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Maple Cinnamon Shortbread Cookies
Ingredients
Cookies
  • 3 sticks Salted Butter, room temperature
  • 1 cup Sugar
  • ¾ teaspoon Vanilla Extract
  • ½ teaspoon Maple Extract
  • 3½ cups Flour
  • ¼ teaspoon Salt
Cinnamon Sugar
  • 2 tablespoons Sugar
  • ½ teaspoon Ground Cinnamon
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, beat together butter and sugar with an electric hand mixer.
  3. Add vanilla and maple extracts, beat until combined.
  4. In a medium bowl, whisk together flour and salt;add to butter/sugar mixture.
  5. Add flour mixture to butter mixture and mix until incorporated.
  6. Place dough onto a floured kitchen counter, kneed 2 or 3 times until all the crumbs come together in a ball.
  7. Shape into a flat disc, wrap in plastic wrap and refrigerate for 30 or so minutes.
  8. Re-flour counter top.
  9. Roll the dough to ½' thick.
  10. Now at this point, you can either use a cookies cutter or a knife to cut desired shape.
  11. For this recipe, I rolled the dough into a 14x8 rectangle, trimmed the edges and cut into 3" x 1" cookies.
  12. Place on ungreased cookie sheet and sprinkle with cinnamon/sugar mixture.
  13. Use a toothpick or skewer to poke "shortbread holes" in the cookies if you like.
  14. Bake for 25-30 minutes until the edges begin to lightly brown. Do to over cook.
  15. Remove from cookie sheet and cool on wire racks.
Notes
The recipe works best with a stand mixer fitted with the paddle attachment because the dough is thick. If you do not have a stand mixture, just make sure your hand mixer can handle thick dough.

*The J.M Smucker Company sent me free product samples and asked me to blog about the product. All opinions are 100% mine.

French Press Coffee – The Perfect Cup with Millstone® Coffee

French Press Coffee - The Perfect Cup with Millstone® Coffee

Dear Coffee,

We first met when I was a young child as I stole a sip from my Mother’s coffee cup. I must admit, your flavor was strong and bitter, definitely not for me. Even though your taste made me crinkle my nose, your aroma always delighted my senses. Was this a sign you would come back into my life?
You decided to come back into my life after high school. All the cool kids were drinking it and I didn’t want to be left out.  I poured what appeared to be a quarter cup sugar and a half gallon of milk into you and sipped away. Over the years, I have weaned myself off of the lavish amounts of milk and sugar to a more figure acceptable amount. Now you are a part of my daily life and could not live without you. Of course there is the pick me up benefit of your caffeine, but it is the pure joy of your flavor that I savor.
You make my mornings complete.
I.LOVE.YOU.COFFEE

So that was my letter to coffee..totally cheese-y huh?
While I do adore my coffee, I am NOT a coffee snob. I refuse to make a morning coffee run to spend $5 on a fancy coffee.
Imagine having out of town guests, do you want to run out and buy 5 cups of coffee, spend $25 and end up spilling one on your lap in the car on the way home??  No, I didn’t think so. And you know what, out of town guests prefer a perfectly brewed cup of coffee instead of running to the nearest convenience store to grab their cup.
I do not own a drip coffee maker. I use my Keurig almost everyday. While I am completely obsessed with my Keurig for my daily coffee for its 1 cup ease of use, I do adore making French Press Coffee for my guests….they think I’m all fancy and I get to use my ground coffee.
I am pretty obsessed with the new Millstone® Slow-Roasted blends. Seriously, they are the best kept secret in the grocery store for all you coffee lovers. And the new packaging…I am in love! It totally caught my eye at the grocery store.
The Mayan Black Onyx™ is  a dark, full-bodied blend, with a rich finish.
The Mayan Black Onyx™ is Certified USDA Organic and Fair Trade Certified™.

French Press Coffee - The Perfect Cup with Millstone® Coffee

The House Blend is my favorite. It’s a medium roast with a well-balanced blend and a flavorful smooth finish.

French Press Coffee - The Perfect Cup with Millstone® Coffee

The Millstone® coffees are wonderful for the French Press, as the grind is perfect.

French Press Coffee - The Perfect Cup with Millstone® Coffee

You should really go out and your yourself a French Press. They are inexpensive , come in a variety of sizes and can be found at just about any major retailer.

This is how you brew a perfect cup of Millstone® coffee for your morning guests (or yourself)

These directions are for an 34 oz. press.

~Take the plunger out of the pot.
~Place 4 tablespoons Millstone® Coffee into the pot. (Do not use finely ground coffee, because it is likely to clog the plunger filter)

French Press Coffee - The Perfect Cup with Millstone® Coffee

~Pour very hot(but not boiling) water over top of the coffee, leave a minimum of 1″ free of water from the top.

French Press Coffee - The Perfect Cup with Millstone® Coffee

~Place the plunger on top of the pot, but DO NOT push it down yet. Let the coffee brew for about 5 minutes.

French Press Coffee - The Perfect Cup with Millstone® Coffee

~While firmly holding the handle on the pot, slowly and with light pressure push the plunger down to the bottom of the pot.

French Press Coffee - The Perfect Cup with Millstone® Coffee

~Pour your beautiful cup of coffee!

French Press Coffee - The Perfect Cup with Millstone® Coffee

French Press Coffee - The Perfect Cup with Millstone® Coffee

*The J.M Smucker Company sent me free product samples and asked me to blog about the product. All opinions are 100% mine.

Oven Baked Ribs

Oven Baked Ribs

Yeah, well this whole temporary apartment living is really putting a kink in my grilling style.

SO when you have no grill, you must resort to the oven. Keeping my oven on for 4 hours here in Tampa when its eleven millionth degrees doesn’t make me happy..but I NEEDED ribs.

Oven Baked Ribs 001

Ribs in the oven are really super duper easy. Mix what ever spices you want, slather them on the ribs,make a nice little blanket around the ribs with foil and bake away. That’s it, no peaking, no checking the temperature. Your ribs will literally fall off the bone.

What I like to do is pop them under the broiler for a few minutes, to get the fat and edges of meat crispy.

Don’t let the large list of ingredients scare you away. Really, just mix whatever you like for a dry rub. Easy. You can leave them plain or slather some BBQ sauce on them when they are done.

Oven Baked Ribs
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
How to cook ribs in the oven
Ingredients
  • 1 slab Baby Back Ribs (about 2½ pounds)
  • 2 teaspoons Vegetable Oil
  • 1 tablespoon Coarse Kosher Salt
  • 1 tablespoon Light Brown Sugar
  • 1 teaspoon Chili Powder
  • ¾ teaspoon Garlic Powder
  • ¾ teaspoon Onion Powder
  • ½ teaspoon Dry Mustard
  • ¼ teaspoon Freshly Cracked Black Pepper
  • ¼ teaspoon Cumin
  • ¼ teaspoon Paprika
  • ⅛ teaspoon Ground Red Pepper
Instructions
  1. Preheat oven to 400.
  2. In a small bowl mix together, salt,sugar,chili powder,garlic powder,onion powder,pepper, cumin,paprika,red pepper and dry mustard together; set aside.
  3. Place a large sheet aluminum foil(large enough that you can loosely wrap around the entire slab) on a large rimmed baking sheet.
  4. Rub both sides of slab of ribs with oil.
  5. Sprinkle both sides liberally with seasoning mixture.
  6. Make a foil packet around ribs, sealing it up tightly.
  7. Place ribs in oven and reduce oven temperature to 275.
  8. Bake for 3½- 4 hours.
  9. Remove ribs and place oven on high broil.
  10. Carefully remove ribs from foil packet and place back on baking sheet.
  11. Broil ribs on middle rack of oven for 5-10 minutes until the meat and fat around the edges become crispy.
  12. Eat as is or slather with your favorite BBQ sauce.

Rubbermaid® LunchBlox™ Giveaway

Lunchblox

It’s been ohhhh, 7 months since I have had a giveaway here…ekkk. Sorry.

I am obsessed with these Rubbermaid® LunchBlox™ sets, so when Rubbermaid® wanted to know if I would host a giveaway; I couldn’t turn them down.

Lunchblox

I started using these in my kids lunch boxes last year and they are a life saver! For reals!
All the little containers snap together in different ways so you can fit them in just about any size lunch box. They do however also sell special LunchBlox™ lunch boxes and everything fits as snug as a bug in a rug.

Lunchblox

Another feature I’m in love with is that you or your kids lunch will stay cold because the containers also can snap onto a block of  Blue Ice™.

Lunchblox

They sell tons of different sizes and the entree sized ones are partitioned so if you have picky kids like me…non of their food will touch.

Lunchblox

Here are some of the features…
-Containers snap neatly into the Blue Ice tray to stay organized in
kids’ lunch bags
-Leak-proof lids are easy to open – no adults needed!
-Blue Ice tray keeps lunches chilled and fresh without refrigeration
-Optimally sized for kids’ favorite lunch foods, so packing and
carrying a variety of foods is easy!
-Fun, kid-friendly color combinations
-All kit components are BPA-free
-Microwave, dishwasher and freezer safe

So seriously, what’s not to love??!?!?!

Lunchblox

Lunchblox


CONTEST CLOSED

GIVEAWAY
3 winners will be chosen with Random.org
1st winner will win LunchBlox Tall Sandwich Kit + Tall Lunch Bag
2nd winner will win LunchBlox Flat Entree Kit + Bag
3rd winner will win LunchBlox Tall Sandwich Kit + Tall Lunch Bag
Contest ends Monday August 4th 9 am EST
Winners will be chosen by Random Org.com
Open to US residents Only
Main Entry
(Required)
1.) What is your favorite thing to pack for lunch?
(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry,extra entries not required)
2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on twitter
4.) Tweet using this..For a @Rubbermaid LunchBlox #Giveaway from @hungryhousewife go to http://tinyurl.com/plmw55s
5.) Post about this giveaway on your Facebook Page..For a @Rubbermaid LunchBlox #Giveaway from @hungryhousewife go to http://tinyurl.com/plmw55s
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
Disclaimer: This post is sponsored by Rubbermaid®. All opinions are my own.

CONTEST CLOSED—–

Winners will be contacted within 24 hours. Screen Shot 2014-08-04 at 9.15.04 AM

Peach Cobbler

Peach Cobbler

Oh, hi.
It’s been a while.

I have crawled out of my hole to share a super duper easy recipe with you.

Peaches are sweet and delicious right now, but I can only be heathy so much by eating one in it’s natural state. To set the record straight, I have been eating about 2 peaches a day, either in my smoothies or just cut up, so it’s only fair that I throw caution and my thigh size to the wind and make a peach dessert.

I completely understand that I will be getting death threats about how I prepare my Peach Cobbler. You see, true peach cobbler has a biscuit topping. Well, I don’t like biscuit topping on my peach cobbler, so you can take your hate mail and shove it where………

Peach Cobbler

Yeah, so Peach cobbler isn’t as pretty without being dolled up with a scoop of ice cream.

Peach Cobbler

5.0 from 2 reviews
Peach Cobbler with Crumb Topping
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
An easy and delicious Peach Cobbler with Crumb Topping
Ingredients
  • ¼ cup Sugar
  • ¼ cup packed Brown Sugar
  • 2 tablespoons + 1 teaspoon Corn Starch
  • 2 Lbs. Peeled, pitted and sliced Peaches , about 7 peaches
Crumb Topping
  • ½ cup Flour
  • ⅓ cup packed Brown Sugar
  • ½ teaspoon Cinnamon
  • ⅛ teaspoon Table Salt
  • ½ stick Butter
  • ½ cup Pecans Chopped
Instructions
  1. Preheat oven to 375.
  2. Butter a 9x9 pan.
  3. In a large bowl, whack together, white sugar, brown sugar and corn starch; toss in peaches until peaches are covered with sugar mixture; set aside.
  4. To make crumb topping
  5. In a medium bowl, mix together flour, brown sugar, cinnamon and salt.
  6. Add the butter.
  7. With your hands, squish the butter into the flour/sugar mixture until it comes together.
  8. You will know it is thoroughly mixed when the mixture stays together when squeezed in your hands.
  9. Mix in pecans.
  10. To add to your dish, Squeeze in your hands and then crumble on-top of your item.
  11. Bake for 45-50 minutes until the top is browned. You can lightly place foil over the top if the topping is browning too quickly.

How to Poach an Egg {Video}

How to Poach an Egg

Guess what tomorrow is??? It’s National Egg Day.

I’m celebrating with Poached Eggs, is there anything else better in the world?

Poaching an egg is my favorite way to prepare eggs. My whole life, I have been a sucker for a beautiful runny egg yolk. When I was a kid, I would get a sunny side up egg, smash it up, crumble extra crispy bacon into it, mix it and then slather it on a piece of toast and chow down.

Poaching eggs is ridiculously easy. For some reason, people think it is hard to do. Well, I am here to show you with my completely unprofessional shaky iPhone video how easy it really is! If anyone wants to give me a new DSLR with video capability, I would gladly accept it from you and bake you cookies for 10 years.

You can catch me on The Daily Buzz tomorrow (June 3rd) showing you how to properly poach and boil eggs on behalf of  The Happy Egg Company.

I have been recently educated on the terms, “Caged”, “Cage Free” and “Free Range”. Myself, like 170 million other American are confused no those terms.
Everyone is trying to save money these days, so chances are you are grabbing the dozen eggs on the grocery store shelf that are the cheapest, right? Eggs are eggs…..Wrong!!! 95% of the eggs that are sold in stores are CAGED EGGS. That is pretty sad. 78% of Americans say they care about the treatment of hens, but are still buying eggs that were layed from caged hens. A caged hen lives their whole life in a space 8.5″ x 8.5″, with a wing span of 30″, how are they even supposed to flap their wings??? I will NEVER purchase eggs from Caged hens ever again now that I have been properly educated.
Your next option in the grocery store is “Cage Free”. Certainly a better option than a caged hen. The hens are not kept in cages, however they are kept in a barn their whole lives; not being able to roam outside in their natural environment. If you were kept in a cage or in a barn your whole life, you would probably be pretty miserable and unhappy, right?
Now there is “Free Range”.  The hens have access to the outside, but sadly some companies use barns with tiny tiny openings and just a concrete slab outside for the hens to hang out on.
You truly need to do your research.
The hens at the Happy Egg Company are they are free to roam on the range. Their bars have large 6′ openings that open onto large grassy pastures to allow the hens to do what they do naturally, flap their wings, forage, dust bathe and be naturally happy hens. The “girls” have at least 14 square FEET of pasture per bird!!!!!!
For more information and terminology that is used on egg packaging, visit The Guide to the Egg Aisle.

Be sure to follow The Happy Egg Company on Facebook and Twitter

Shrimp Cobb Salad with Creamy Vinaigrette

Shrimp Cobb Salad with Creamy Vinaigrette

What screams summer? Well besides ice-cream?

Salad. Yep, you’re correct. Salad.

Sure, salads are good and all, and Cobb Salads are the bomb diggity ; but I wanted something a little out of the ordinary.

I took the traditional ham and/or turkey out of the mix and replaced it with oven roasted shrimp. Soooo Yum.

Shrimp Cobb Salad with Creamy Vinaigrette | The Hungry Housewife

 


 

5.0 from 1 reviews
Shrimp Cobb Salad with Creamy Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Shrimp Cobb Salad with Creamy Vinaigrette
Ingredients
Salad
  • 5 oz. bag Mixed Salad Greens
  • 4 Davidson's Safest Choice Eggs, hard boiled, Diced
  • 2 Avocados, diced
  • 2 Roma Tomatoes, diced
  • 6 slices Bacon, cooked and crumbled
  • ⅓ cup Blue Cheese, crumbled
Shrimp
  • ½ lb. Peeled and Deveined Shrimp
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Old Bay Seasoning
Creamy Vinaigrette
  • 3 tablespoons White Balsamic Vinegar or White Wine Vinegar
  • 1 clove Garlic, minced
  • 1 Shallot, minced
  • 1 teaspoon Dijon Mustard
  • 1 Davidson's Safest Choice Egg Yolk
  • ½ teaspoon Coarse Kosher Salt
  • ⅛ teaspoon Pepper
  • ⅓ cup Vegetable or Canola Oil
  • 3 tablespoons Extra Virgin Olive oil
Instructions
Shrimp
  1. Preheat oven to 400.
  2. In a medium bowl, toss shrimp,olive oil and Old bay.
  3. Place shrimp on a rimmed sheet pan in a single layer, roast for 8-10 minutes until pink.
  4. Remove and set aside to cool.
Creamy Vinaigrette
  1. Place vinegar, garlic, shallot, mustard,egg yolk, salt and pepper in a blender; pulse several times.
  2. While on a medium low speed, add the oils in a slow drizzle and blend until smooth and emulsified.
Arrange Salad
  1. In a large bowl, toss salad greens with desired amount of salad dressing, place on a large platter.
  2. Arrange the eggs, avocados, tomatoes, bacon, blue cheese and shrimp in an appealing way.

Creamy vinaigrette

I know, that some of you might be a little freaked out by the egg yolk in the salad dressing.
Egg yolks make salad dressings wonderfully creamy.
There is no need to worry about any contamination from the raw egg yolk.
I used Davidson’s Safest Choice Eggs, which are pasteurized. And by gently pasteurizing the eggs, this kills any harmful bacteria that may be lurking. Pasteurized = Peace of Mind™.

I am proudly a member of the Davidson’s Safest Choice™ Eggs Darling Dozen Ambassador Program. This post is sponsored by Davidson’s Safest Choice™ Eggs, however all opinions are 100% mine.

Dark Cherry Buttermilk Cake

Dark Cherry Buttermilk Cake

Quick post for you today, because I am dreaming of this cake!

Remember my FABULOUS trip to California for Dole Summit 2014?

Well, they made this absolutely amazing Dark Cherry Buttermilk cake that was CRAZY GOOD.

Not too sweet, just sweet enough to curb my ridiculous cake sweet tooth!

And the plus…only 200 calories per slice! Yeah, I’ll take that!

Dark Cherry Buttermilk Cake
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
  • Organic canola oil cooking spray
  • 1 cup all purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup plus 1 Tbsp. sugar, divided
  • ¼ cup no Trans fat margarine
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ cup low fat buttermilk
  • 2 cups frozen Dole sweet cherries, do not unthaw
Instructions
  1. Preheat oven to 400° F.
  2. Spray a 9-inch round cake pan with cooking spray.
  3. In large bowl, combine flour, baking soda, baking powder and salt. Set aside.
  4. In medium bowl, beat ½ cup sugar with margarine until light and fluffy.
  5. Add egg and vanilla, beat until light and fluffy.
  6. Add wet mixture to dry ingredients.
  7. Add buttermilk slowly, combine until incorporated. Do not over mix.
  8. Pour batter in prepared cake pan and arrange fruit on top of batter.
  9. Sprinkle fruit with remaining 1 Tbsp. sugar and bake for 20 minutes until cake is golden.
  10. Cool for 10 minutes and invert cake onto plate.
  11. Cut into 8 pieces and serve warm.
  12. Note: May substitute other Dole frozen fruit such as berries or sliced peaches
Notes
200 Calories Per Serving
Recipe from DOLE


 

Don’t forget about the Dole Cookoff!!!! There is still time to participate. Click here for details!

Rice Krispies Dipper Treats

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Sometimes you just need a fun and easy treat to do with the kids.

We were basically rained in the house for 2 days last week, so we needed something to occupy our time with.
Rice Krispie Dipper Treats were the perfect solution. They are quick and easy and you can dress the up with anything you want.
My kids say these are a 10 on the easy to make, fun and yummy scale!

Hop on over to Pinterest to get inspired with new recipes and decorating ideas on the Rice Krispie Pinterest page.
Share your creations with Rice Krispies on Social media using the #easytomake hashtag.

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This cute little dipper version of Rice Krispie Treats is super duper easy. My 8 year old basically did everything herself.
We did break out the measuring tape to make sure all of our dippers were equal in size.

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Perfecto

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Push Popsicle sticks into the bottoms of the Rice Krispies. I found popsicle sticks at my local craft store.

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Took less than 1 minute .

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Melt some chocolate chips in the microwave and stir until smooth.

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Annnnnndddd, dip.

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Add whatever decorations you would like. Emma liked M & M’s and….
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Sprinkles…who doesn’t like sprinkles??

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My cute little niece and nephew came over on the right day to enjoy the treats. Trying get get 3 kids all look at the camera proved to be a difficult task.

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Cuteness.

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Don’t you wonder what goes through little kids heads??

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Rice Krispies is having an adorable Pinterest Treat Making contest running right now…Click HERE for all the details.

Be sure to follow Rice Krispies on social media….Pinterest ,  Facebook, and Twitter 


 

Rice Krispies Dipper Treats
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows or 4 cups JET-PUFFED Miniature Marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • 18 wooden ice cream/popsicle sticks
  • 1½ cups semi-sweet chocolate morsels
  • 1 tablespoon vegetable oil
  • Multi-colored sprinkles (optional)
  • M & M's (optional)
Instructions
  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.
  3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1½ minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.
  4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
  5. Notes:
  6. For best results, use fresh marshmallows.
  7. jar (7 oz.) marshmallow crème can be substituted for marshmallows.
  8. Diet, reduced calorie or tub margarine is not recommended.
Notes
Recipe Courtesy Rice Krispies

I was compensated and received product to have fun playing with Rice Krispies and posting about my experience. All opinions are 100% mine. #easytomake