The Sweet Adventures of Sugarbelle: The Twenty Second Rule

Sugarbelle has out done herself with these great videos to visually show the icing of minicookies!!! Check it out!

The Sweet Adventures of Sugarbelle: The Twenty Second Rule

Warm sweet cobbler and creamy ice cream is the perfect combo to end a case of the Monday's!

Nothing says Spring and Summer like a warm bowl of cobbler and frozen Blue Bell Ice Cream. And after a Monday, like today, Peach Cobbler is definitely on the dessert menu!! My mother passed this recipe down to me. And if there is one thing she always did right, it was dessert. So i'm sharing it with you. 


And as Truvy from Steel Magnolia's said, "Oh hell, Clairee, you don’t need a recipe.  It’s just a cup of flour, a cup of sugar and a cup of fruit cocktail WITH the syrup, stir and bake in a hot oven ‘til golden brown and bubbly.  I serve it with ice cream to cut the sweetness."

things you'll need:

• 1 1/2 Large cans of sliced peaches in heavy syrup, save the heavy syrup
• 2 sticks of melted butter
• a box of yellow cake mix
  • 1 cup of syrup from the peaches
  1 cup of Sugar

1. • 1
     Drain peaches, saving 1 Cup of Heavy Syrup in a glass bowl. Layer peaches in a 9x12 baking dish.
   • 2
     Dissolve 1 cup of sugar into heavy syrup set aside. Pour evenly over peaches.
   • 3
     Pour cake mix over the berries and even out with a spoon. be sure to cover all the peaches as much as possible.
   • 4
     Pour 1 cup melted butter over the cake mix, making sure to coat fairly evenly.
   • 5
     Bake for 40-60 minutes at 350* degrees until bubbly and brown. The top should be a light brown and crusty. Serve warm with Vanilla ice cream!

Warm sweet cobbler and creamy ice cream is the perfect combo to end a case of the Monday's!

Nothing says Spring and Summer like a warm bowl of cobbler and frozen Blue Bell Ice Cream. And after a Monday, like today, Peach Cobbler is definitely on the dessert menu!! My mother passed this recipe down to me. And if there is one thing she always did right, it was dessert. So i'm sharing it with you. 


And as Truvy from Steel Magnolia's said, "Oh hell, Clairee, you don’t need a recipe.  It’s just a cup of flour, a cup of sugar and a cup of fruit cocktail WITH the syrup, stir and bake in a hot oven ‘til golden brown and bubbly.  I serve it with ice cream to cut the sweetness."

things you'll need:

• 1 1/2 Large cans of sliced peaches in heavy syrup, save the heavy syrup
• 1 cup of melted butter
• a box of yellow cake mix
  • 1 cup of syrup from the peaches
  1 cup of Sugar

1. • 1
     Drain peaches, saving 1 Cup of Heavy Syrup in a glass bowl. Layer peaches in a 9x12 baking dish.
   • 2
     Dissolve 1 cup of sugar into heavy syrup set aside. Pour evenly over peaches.
   • 3
     Pour cake mix over the berries and even out with a spoon. be sure to cover all the peaches as much as possible.
   • 4
     Pour 1 cup melted butter over the cake mix, making sure to coat fairly evenly.
   • 5
     Bake for 40-60 minutes at 350* degrees until bubbly and brown. The top should be a light brown and crusty. Serve warm with Vanilla ice cream!

Cookie Dough Cupcakes with Cookie Dough Frosting | TidyMom - StumbleUpon

TidyMom out did herself this morning. Talk about a sugar rush and I haven't even devoured one of these beautiful cupcakes.

Check out the recipe here: Cookie Dough Cupcakes with Cookie Dough Frosting | TidyMom - StumbleUpon

Banana, Peanut Butter, and Chocolate Cupcakes - Blog Posts - Foodbuzz

Banana, Peanut Butter, and Chocolate Cupcakes - Blog Posts - Foodbuzz

OMG WOW!! Just a little Spice rum and this is just like one of my favorite mixed shakes. WOW!! Just look at those cupcakes. I know my husband wouldn't appreciate the banana...the peanut butter...or the chocolate for that matter, but I know a few little men that sure would!! Who's up for some of these tomorrow after church, my kitchen aid needs a workout!

Spring Brunch is officially HERE!!

This week has been a crappy, stressful week overall...but the food, foodie conversation and blog posts have been AMAZING!! This one was no exception. Who doesn't LOVE great brunch ideas? What about your favorites with a little twist just in time for a glorious Spring Sunday morning? Well here is a tribute to some of the awesome food bloggers on the net this week.

The {Little} Foodie: Island Eggs Benedict Eggs Benedict with Tomatoes and grilled Hawaiian Bread. WOW!
Kitchen Runway: Maple Bacon & Apple Baked French Toast Large Fiji Apples, Sweet Hawaiian bread & crisp maple bacon with warm maple syrup.
Fork Spoon Knife: Caramelised Fennel, Serrano Ham and Fried Quail Eggs Truly loving my new found love affair with Quail.

Charm & Salt: Parmesan Grits Toasts with BBQ Shrimp Who said you can't have seafood for breakfast?

Clean Green Simple: Vegan, Gluten Free Spinach Quiche We call use a little freedom for all the extra fillers in our food and enjoy a guilt-free meal once in awhile.

Kitchen Confidante: Lemon Raspberry Cake This with a pipping hot super-bowl sized coffee sound amazing!! A perfect pair of sweet, tart and rich. MMMM!!

And Becuase I love Ree Drummond, Here is an egg recipe from June 2009 that sounds, looks and I'm sure tastes scrumptious. Huevos Ree-os See for yourself...

pictures straight from the author's websites with links back.

Curried Chicken Salad...Oh...My...GOSH!

While attending a local Home Builders Association meeting last night, I met the coolest chefs! They made an amazingly smooth white chocolate mousse and a rich milk chocolate mousse, both served in the cutest little waffle cones. But the creme de la creme in my book was the Curried Chicken Salad served in a green tea waffle cone. Let me just say...Oh...My...Gosh!! I could eat that 24/7 and never been done with it. It was the perfect balance of spices and sweetness. It was creamy and just melted in my mouth. So of course being the foodie that I am, I had to ask. What made it so amazing? I didn't get the whole recipe but I did find out it was made with mango chutney which was the sweetness offsetting the curried spice. WOW!

So Google being my friend today, here it the closest I could find recipe-wise without having the original thing. I will be making this on Sunday to see if I can be as successful as Chef Scott last night. And Chef Scott, if you still have my business card and are reading this post, CALL ME!! I want that recipe!!!


From SimplyRecipes.com...The one I had didn't have Grapes or Raisins and was made with Mayo, but this one looks pretty dang good to me! Enjoy! (Thank you Elise for submitting your recipe)

• Ingredients:

• INGREDIENTS

  • 3 Tbsp (or more) of vegetable oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp fresh minced ginger
  • 2 Tbsp yellow curry powder
  • 1/2 teaspoon ground cumin
  • 2 mangos, peeled and diced
  • 2 Tbsp cider vinegar or white vinegar
  • 1 1/4 cup water
  • 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
  • 1/3 cup golden raisins
  • 1/2 cup heavy cream (can substitute all or partially with coconut milk)
  • Salt and pepper
  • Cilantro for garnish

Directions:

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.