Tempting Tuesday : Frito Dip

Tempting Tuesdays have returned! After a tiny little break, I'm more than excited to get those Temptations rolling again! If you'd like to catch up with some of the previous Temptations then be sure to click on the TT image in my right-hand sidebar!

This week's Temptation is a staple around my place when the weather heats up and BBQ season is in full swing. The recipe is simple, inexpensive, and so good! So, with that, I give you...

---------------------------------------

Frito Dip
(serves 8-10)

Ingredients

• 2 pkgs. (8 oz.) : Cream Cheese, softened
• 1 can (16 oz.) : Crushed Pineapple, drained well
• 1 can (16 oz.) : Bush's Maple-Cured Bacon Baked Beans, drained
• 1/4 c. : Cheddar Cheese
• 1 bag : Frito's Corn Chips

Directions

1. Combine the softened cream cheese and the drained pineapple in a bowl and mix thoroughly.
2. Using a spatula, "frost" the inside of a wide bowl or deep serving tray with the cream cheese and pineapple mixture.
3. Pour drained baked beans over the cream cheese mixture.
4. Sprinkle with cheddar cheese and serve with Frito's.
5. Can be served room temperature, or chilled as desired.

Helpful Hints

• This dip tastes best when the cream cheese mixture is 1/2 to 1" thick on the walls of the bowl/platter. You can experiment with which bowl works the best. I generally use the medium-sized Pyrex nesting bowl for this one.
• Be sure to drain the pineapple thoroughly, or else your cream cheese mixture won't be thick enough to stay on the sides of the bowl.
• If you're in a hurry you can use the pre-mixed Pineapple Cream Cheese Spread. I've used this before and it still turns out well, just not as good as if you mixed it yourself.
• I've also tried this with other flavors of beans, but the Maple-flavored is by far my favorite.
• The Frito's make this recipe great! If you aren't a fan of corn chips, crackers work well to serve with the dip.
• Other people I know have added chopped red peppers or green onions to the top of this dip. I prefer it without these additions, but if you're a fan or are feeling daring give it a try!

---------------------------------------

I know that at first the combination of cream cheese and baked beans might make some of you cringe. I remember thinking "no way" the first time I saw this recipe, but I promise it's a fantastic combination for any BBQ or cook-out! It's always brought me rave reviews!

Enjoy!

Tempting Tuesday : Heavenly Shortbread Bars

Happy Tuesday, Poodle dears!

These babies are one of my guilty pleasures! They take a little bit of time, but it is oh so worth it! These little beauties are perfect if I need to take a dessert someplace that requires something fancier than cookies. They're beautiful, they're elegant, and they taste as good as they look! Because seriously, who doesn't like fresh-baked shortbread, homemade caramel filling, and three kinds of chocolate all in one pan!? Mmmm!

Without further ado, I give you.....

-------------------

Heavenly Shortbread Bars
(makes approx. 24 bars)

Ingredients

Crust

• 2 1/4 c. : All-Purpose Flour
• 1/2 c. : Sugar
• 3/4 c. : Unsalted Butter, softened

Filling

• 7 T. : Unsalted Butter, diced
• 1/2 c. : Brown Sugar
• 2 (14 oz.) cans : Sweetened Condensed Milk (like Eagle Brand)

Topping

• 3 1/2 oz. : Semisweet Chocolate
• 3 1/2 oz. : Milk Chocolate
• 2 oz. : White Chocolate

Directions

1. Preaheat the oven to 350°. Line and lightly grease a 9x13 Jelly Roll Pan. Set aside.
2. Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Continue working the mixture with your hands until the mixture forms a dough.
3. Put the dough into the prepared pan and press it out with your hand to cover the base.
4. Use the back of a tablespoon to smooth it evenly into the pan. Prick all over with a fork for ventilation.
5. Bake for 20 minutes, or until firm to the touch and very light brown. Set aside and leave in the pan to cool.
6. To make the filling, put the butter, brown sugar, and condensed milk into a pan and heat gently, stirring until the sugar has dissolved.
7. Increase heat and bring mixture to a boil while stirring constantly.
8. Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5-10 minutes, or until it has thickened and turned a caramel color.
9. Watch the mixture carefully to assure that it does not scorch (burn) on the bottom of the pan.
10. Remove from the heat and pour mixture over the cookie base.
11. Spread caramel evenly, and set aside until cooled.
12. To make the topping, melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of hot water.
13. Spoon lines of plain and milk chocolate over the set caramel filling.
14. Add small spoonfuls of white chocoalte on top of first chocolate layer.
15. Use a bamboo skewer or butter knife to swirl chocolates together and create a marbled effect.
16. Allow chocolate to cool and set, approximately 30 minutes at room temperature, or 15 minutes in the refrigerator.
17. Cut into 1" x 3" bars and enjoy!

Helpful Hints

• A 9x13 Jelly Roll Pan is the same size as a 9x13 casserole/cake pan, but it's much more shallow.
• I line my pans with parchment paper on top of crisco to make it stick. Wax paper will work in a pinch.
• Make sure, when you're pressing the crust into the pan, that you poke plenty of holes in it with a fork before you put it in to bake. Shorbread forms air bubbles very easily. Not so pretty!
• The shortbread crust doesn't ever get very "golden." As long as it feels set up and firm to the touch, it's safe to pull it out.
• When the recipe tells you (over and over!) to "stir constantly," they mean it. The milk in the filling will scorch very very easily and it will ruin the flavor. My Mom swears I could do the filling in the microwave to avoid the scorch factor, but I'm a traditionalist and I like to follow the recipe. (If you try it in the microwave, let me know how it goes!) :)
• The filling, when warm, will get to the consistency of runny pudding. It should leave a thick coating on the spoon when it's ready to pull off the heat. It sets up quite a bit as it cools.
• I don't work with chocolate fast enough to melt all 3 at once. I melt one flavor at a time, layer it over the caramel, and then melt the next flavor. Less gray hair-inducing moments.
• When the recipe tells you to "spoon lines" of chocolate over the caramel filling, they mean wide lines. I usually make mine between 1" and 2", alternating milk and semi-sweet.
• Three ounces of chocolate isn't that much, so be sparing.
• I've found you have to work fairly quickly with the chocolates or they'll start setting up on you and they get hard to marble together.
• Once you've added your spoonfuls of white chocolate on top, use your skewer/knife to swirl them together. Be sure to keep your skewer only in the chocolate mixture, if you go to deep you'll mix the caramel in there too.
• Obviously, as with any recipe, the final product is only as good as your ingredients. If you're going for a true show stopper then I would suggest you spring for the good chocolate...Ghirardelli makes all three flavors and they are all amazingly yummy!
• These bars are way rich, and they taste the best when you cut them small. Besides, if they're small you can have two....or twelve....instead of just one.

Disclaimer: you must have these with a cup of coffee. Seriously. Even if you don't like coffee, make an exception, brew a cup of the good stuff and enjoy! Heavenly!

Enjoy this impressive little dessert! If you make them, let me know how they turned out (and email me for my mailing address...I'll need to try samples!)

Snorgs,

Tempting Tuesday : Spoon Burgers

As heard on MSN Chat this morning:

Lindsay says: I think I'm using Spoon Burgers (w/ proper shout-outs to you, of course) as my Tempting Tuesday today.

Lindsay says: CONGRATULATIONS!!!!!!!!

Jodi says: lol

Jodi says: i thought that day would never occur!

-------------------

As you might've predicted, it's time for another Tempting Tuesday!

This week's recipe comes from one of my favorite human beings ever, my cousin, Jodi! The girl is famous for this dish, and it's requested often! It was passed down to her from her Grandma Judy, a rancher's wife with experience in cooking for a crowd. It's real live ranch hand food, so whip up a batch of these temptin' vittles and pretend yer down on P-Dubb's ranch brandin' cattle and ridin' the range! Yeehaw!

Too schmaltzy? Sorry...it really is good!

--------------

Spoon Burgers
(serves 8-10 city slickers or 1-3 cowboys)

Ingredients

• 1 box : Hot Roll Mix
• 2 lbs. : Ground Beef, browned & drained
• 1 pkg. : Dry Spaghetti Seasoning Mix
• 1 can (8 oz.) : Tomato Sauce
• 1 pkg. (2 c.) : Shredded Cheddar Cheese
• 1 c. : Water

Directions

1. Preheat oven to 350°.
2. Grease a 9x13 casserole dish and set aside.
3. Prepare the Hot Roll Mix according to the instructions on the box.
4. Combine browned hamburger, spaghetti mix, tomato sauce, and water in a skillet.
5. Split the dough from the Hot Roll Mix in half, one for the top layer, one for the bottom.
6. Press half of the roll dough into the greased 9x13 pan until it evenly covers bottom of the pan.Pour hamburger mixture over the bottom layer of dough.
7. Top hamburger mixture with shredded cheese.
8. Roll remaining dough into rectangle large enough to mostly cover hamburger and cheese mixture.
9. Carefully place top crust on mixture.
10. Bake according to instructions on Hot Roll Mix (approx. 20-30 minutes) or until golden.

Helpful Hints

• On occasion I have had trouble finding "Hot Roll Mix." In a pinch, I've substituted Jiffy Pizza Crust Mix and it was just as good!
• We've tried this with mozzarella cheese instead of cheddar and it's still yummy! Gives it more of a pizza-y flavor!
• The bottom crust soaks up the juice from the hamburger mixture, so it is sometimes a little soft when you serve it...don't be worried if it happens to you...it's done!
• This refrigerates and reheats really well, so it's great for leftovers!

Hope you all love this one as much as we do! It's not uncommon for us to request Jodi brings this to Christmas dinner. What a spread...turkey, stuffing, cranberry sauce, mashed potatoes, and Spoon Burgers! MmmMmm!

Enjoy!

Tempting Tuesday : Corn Pudding

This week's Tempting Tuesday (again, on a Wednesday) is a favorite at my house. It's always on the request list for holidays, and oftentimes randomly on rainy weekends. It's the epitome of comfort food.

Don't let the name fool you...this one is warm, creamy, old-fasioned, and (shhhh) really easy!

This week's Temptation is:

------------------

Corn Pudding
(serves 8-12)

Ingredients

• 1 can : corn (whole kernel), drained
• 1 can : cream corn
• 1 stick : butter, melted
• 1 (8 oz.) tub : sour cream
• 2 large : eggs, beaten
• 1 box : Jiffy Corn Bread Mix
• 1/4 - 1/2 t. : vanilla

Directions

1. Preheat oven to 350°.
2. Combine corn, cream corn, melted butter, sour cream, beaten eggs, and vanilla in a large bowl.
3. Slowly add corn bread mix and stir to combine.
4. Pour mixture into a greased 9x13 pan.
5. Bake 35 minutes or until center of casserole is set and a toothpick inserted in the center comes out mostly clean.
6. Let stand 5 minutes to set. Serve hot.

Helpful Hints

• The butter in this recipe is best when you use salted butter. Either will work since canned corn has some salt to it. It simply depends on your personal tastes.
• There are MANY recipes for Corn Pudding. I've experimented with variations on this recipe and in my opinion, the sour cream sets this apart. It really makes the finished product richer than other recipes.
• The vanilla is my secret weapon. I start with 1/4 teaspoon and then taste the batter once everything is combined. If you want a little more sweet, continue adding vanilla 1/8 teaspoon at a time.
• This recipe can easily be doubled, just be prepared for a doubled (or longer) cooking time to get it to set up.
• I usually grease the 9x13 with Butter-Flavored Crisco. I've used Pam Spray in a pinch. I wouldn't recommend using butter to grease the pan as it tends to leave the bottom of the pudding soggy.
• It is important to avoid over baking this casserole. The easiest way to assure it's done is whether it jiggles in the center when you shake the pan or not. A toothpick pushed into the center should come out a little dirty...sort of like when you make brownies.
• Leftovers refrigerate (and reheat) really easily. Corn Pudding is even great the second (or third!) day.

I hope you all enjoy this one! It's a little unusual to some people, but if you give it a try you'll love it! It's one of my favorite comfort foods to make on a weekend at home and it's a hit at potlucks!

Enjoy!

Tempting Tuesday : Banana-Walnut Chocolate-Chunk Cookies

Welcome to the first ever edition of Tempting Tuesday...on a Wednesday! This week has been just nuts for me, what with the storms over the weekend, Mom's birthday, etc., etc., etc. However, the show must go on, and I can't skip my favorite feature of the week!

(PS: What you y'all think about my new Tempting Tuesday graphic? I love that little pie lady.)

This week's Temptation is in my favorite category: desserts! I LOVE to bake! Absolutely one of my favorite things to do! I found this next one in a cookbook my Grandma gave me at Christmas and just fell in love. They were perfect right out of the book, so I haven't made any changes, so I feel like I need to give credit to Mrs. Martha Stewart for these. Way to go, Martha!

With that, I give you:

Banana-Walnut Chocolate-Chunk Cookies
(makes approx. 3 dozen medium-size cookies)

Ingredients

• 1 c. : all-purpose flour
• 1/2 c. : whole-wheat flour
• 1 t. : coarse salt
• 1/2 t. : baking soda
• 3/4 c. (1 1/2 sticks) : unsalted butter, softened
• 1/2 c. : granulated sugar
• 1/2 c. : packed light-brown sugar
• 1 : large egg
• 1 1/2 t. : pure vanilla extract
• 1/2 c. : mashed ripe banana (about 1 large)
• 1 c. : old-fashioned rolled oats
• 8 oz. : semisweet chocolate, coarsely chopped into 1/4-inch chunks
• 1/2 c. : coarsely chopped walnuts, toasted

Directions

1. Preheat oven to 375 degrees.
2. Whisk together flours, salt, and baking soda in a small bowl; set aside.
3. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
4. Reduce speed to low. Add egg and vanilla; mix until combined.
5. Mix in banana.
6. Add flour mixture; mix until just combined.
7. Stir in oats, chocolate chunks, and walnuts.
8. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
9. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes.
10. Let cool on sheets on wire racks 5 minutes.
11. Transfer cookies to wire racks; let cool completely.
12. Cookies can be stored in airtight containers up to 2 days

Helpful Hints

• Don't be afraid of the two different kinds of flour in these cookies. The 1/2 cup of whole wheat flour makes them nice and chewy, sort of halfway between a cookie and banana bread.
• I've tried these with regular table salt as well as coarse salt. Be brave and use the coarse salt. They taste better for some reason...plus, you look like you know what you're doing when you go through the line at the grocery store with coarse salt in your cart.
• Be SURE to use unsalted butter. If you use the salted butter and the salt the recipe calls for you run the risk of getting a too-salty cookie. No bueno.
• One of the biggest secrets to a good cookie is using good vanilla. Spring for the "pure vanilla" rather than vanilla extract. Even better if you can get Mexican Vanilla or "Double-Strength" vanilla. The flavor is more concentrated...not as "chemical-y."
• The banana is a deal breaker in this recipe. I've made them in a rush and used a banana that was "grocery store ripe" and they just weren't as good. Much like banana bread, the longer you can let the banana ripen, the better they are. Trust me, it's worth the wait to stick the banana in a brown paper sack and wait until it's nice and black and smooshy. The blacker the better.
• The chocolate is another secret in this recipe. I've hurried and bought pre-chunked semi-sweet chocolate. Ew. I've also taken the extra time (and money) to buy Ghirardelli Semi-Sweet Bars and chop it up myself. THAT. IS. AMAZING! Spring for the good stuff. Just hide it from the hubby/Dad/brother/roommate until you've got what you need for the cookies. It disappears fast!
• If there's one thing I can't stress enough about these it's that you need to TOAST THE WALNUTS! I know, I know, sounds like a lot of extra work. Just trust me and toast them. The flavor changes, the texture changes, the kitchen smells good, you look like a culinary expert, it's a win-win-win-win situation. If you need a refresher course on toasting nuts try here.
• These cookies work well if you make them big. They also work well smaller. If you opt for a smaller cookie, shorten the baking time by 2 or 3 minutes just to be safe. Then you can add a minute here and there until you get them just right.
• Another secret of a great cookie is to slightly underbake them. The edges should be set up to where you're able to lift them off the sheet with your thumb, but the center should be a little underdone. You leave these on a cookie sheet for 5 minutes, so they'll keep baking. Do yourself and your guests a favor and don't overbake these. No one likes a dry cookie.
• Don't worry about how to store the leftovers. There won't be leftovers. These things are UH-MAZE-ING!

If you make these, email me and I'll give you my mailing address because I'll want to sample them! They are my favorites!

Enjoy!

Tempting Tuesday : Confetti Pasta Salad

It's Tuesday, Tempting Tuesday! Thanks for coming by to see what the Goody Fairy brought this week!

Today's Temptation goes in the side dish category. It's coming up on Summer, and that's when fruit tastes the best, so I decided to bring you something that can be made all Spring/Summer long. With that, I give you:

-------------------------

Confetti Pasta Salad
(Serves 6-10)

Ingredients

• 4 c. : Bowtie Pasta, cooked and cooled
• 5 stalks : Celery, diced
• 2 large : Apples, peeled, cored, and chopped
• 1 c. : seedless grapes (any color), halved
• 1 can (20 oz.) : Pineapple Tidbits, drained
• 1 can (11 oz.) : Mandarin Oranges, drained
• 3/4 c. : Mayonnaise (NOT Miracle Whip)
• 2 T. : Milk
• 1 T. : Sugar
• 1/2 t. : Salt
• Pinch: Nutmeg
• Pepper to taste

Directions:

1. Mix the mayonnaise, sugar, salt, pepper, and nutmeg together. Cover and place in refrigerator while assembling other ingredients.
2. Combine diced celery, chopped apples, grapes, pineapple tidbits, mandarin oranges, and pasta in a large bowl.
3. Combine chilled mayonnaise mixture with fruit/pasta mixture until pasta is thoroughly coated and fruit is evenly mixed.
4. Chill 3-4 hours, or until cold throughout.

Helpful Hints:

(disclaimer: don't be intimidated by the number of "Helpful Hints" I've included on this recipe. It's been a favorite of mine for several years, so I've had plenty of time to learn tricks to make it perfect!)

• I use Bowtie Pasta for this recipe because they're cute. (Seriously.) I also like them because they have the nooks and crannies to soak up extra sauce; which, in my opinion, is the best part of this recipe. If you have another shape of pasta you prefer, try it out. I would recommend something with ridges or nooks & crannies so that sauce has somewhere to hide.
• With any pasta salad recipe, it's best to slightly undercook the pasta. The sauce soaks into the pasta as it sits, and will soften it even more. And, as I'm sure you know, there is nothing worse than soggy pasta. Al dente, baby. Al dente.
• I have been known to leave the peel on the apples. It doesn't hurt a thing, and the red color is pretty in the salad.
• I've experimented with different apples in this salad. I have two favorites. Ambrosia and Pink Lady. Both are crisp, a little tart, and have tons of flavor. I wouldn't reccomend Red Delicious (unless you just love them) because they are often times a little mushy, and the flavor is a little too bland to stand up against the other fruits in the salad.
• I generally lean towards red or black grapes in this salad. I prefer the flavor over green, but you could use either.
• Occasionally, if I'm bringing this salad somewhere that I would like to impress people, I'll add the oranges at the very end (once I've already combined the pasta/fruit mixture with the dressing mixture.) If you add the oranges last and baby them a little they don't break up and they look much prettier in the salad.
• Be sure to use mayonnaise and not Miracle Whip for the dressing. The Miracle Whip is too sweet/tangy and throws the entire thing off.
• The 2 tablespoons of milk give the dressing a slightly thinner consistency so you can coat the pasta and fruit more easily. If you feel like your dressing is still a little thick once you get done, add more milk 1 teaspoon at a time until you like the consistency.
• The nutmeg is absolutely the secret weapon in this dish! It's what people notice, but can't quite put their finger on. I start with 1/2 teaspoon of nutmeg and add more to taste. It's not uncommon for me to get up to 1 teaspooon before I'm satisfied. Dont' fear the nutmeg!
• Pepper is another secret ingredient in this one. I've tried both black pepper and white pepper and both work well. It's more about your tastes as to which you use.
• The first time you make this you'll think I've gone way overboard on the dressing. It will look like A LOT for the amount of pasta you have. It's not. That pasta will drink the dressing as it sits. It's not unusual for me to mix up another half-batch of dressing and add more to the salad the next day. If things are looking a little dry once it's sat, dont' be scared to make more dressing.
• You want to be a little heavy handed on the seasoning of the dressing for this recipe. There is a lot of pasta and fruit to cover, so the dressing needs to be pretty flavorful and concentrated. Taste it as you go and lean a little on the strong side.
  
• This dish absolutely tastes better the next day. Things combine, flavors mesh, it's just really great. It keeps beautifully! It can easily go 4 days to a week in the fridge! (If the leftovers last that long!!)
• The original recipe for this salad included grilled chicken, cooled and diced. I've never made it that way because it's good enough without it, but I'm sure it's just phenominal if you add it in. If you decide to add a little chicken to this one, let me know what you think!
• If you're health conscious and want to make this one a little more "good for you" it can be done. I've made it with whole wheat pasta, and substituted fat-free mayo and skim milk. I have even used raw sugar rather than white and added a little of the pineapple juice to sweeten the sauce. It doesn't taste the same as the original, but it's still good. Be sure to taste the dressing as you make it and add sweetener as needed.
  
• Be prepared for rave reviews when you make this recipe. People are usually a little hesitant b/c of the whole fruit and pasta thing, but once they try it, they're hooked. I usually bring extra copies of the recipe already written out when I make this for potlucks or parties because it's almost a guarantee you'll be asked "how do you make this!?" Always a great feeling!

I hope you all enjoy this one! As always, please let me know if you try the recipe. If you come across any new spins or secret ingredients I would love to hear about them!

Now go, and chop in peace.








----------------
Listening to: The Police - Every Breath You Take

Tempting Tuesday : Brunch Biscuits

Hi poodles!

Those of you that know me IRL (in real life) know that I love to cook! I love to try out new recipes, and one day I aspire to be as good a cook as my Mom. That woman can flat get down in the kitchen! Since cooking and all things food hold a place near and dear to my heart, I've decided to share some of my favorite recipes with you all!

The good news: these are tried and true favorites in my family. You know they're safe. So, try them out, see what you think, and leave comments on each Tuesdays posts once you've tried them out. (and if you have constructive criticism or things you've experimented with, that's too stinkin' bad, I'm always right. let me know...I love new ideas!)

With that...

Welcome to the first installment of

Tempting Tuesdays!!



I'll wait a moment while you compose yourselves...it is rather exciting, after all!

This week's temptation is "Brunch Biscuits!" They came to me with the name "Southwestern Sausage Drop Biscuits" but that's just more than a mouthful. I made some changes to the original recipe, and with that, changed the name. These little lovlies are very filling, very yummy, and *shhhh* very easy! They would be perfect with eggs at a brunch...hence, the name! Enjoy!

------------------------

Brunch Biscuits
(makes approx. 24 small biscuits)

Ingredients

• 1 lb. : "Hot"/"Zesty" Sausage
• 1 c. : green onion, chopped
• 3 c. : all-purpose biscuit baking mix
• 1 c. : milk
• 1¼ c. (5 oz.) : shredded sharp cheddar cheese
• ¼ t. : paprika
• 1 c. : tomatoes (diced & seeded)
• cayenne pepper to taste
• butter (optional)*

Directions:

Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels and set aside. Combine dry ingredients in a large bowl and mix thoroughly. Add milk to dry ingredients and stir until dough is formed. Add the remaining ingredients one at a time until evenly combined.

Shape dough into 2" balls; place on ungreased baking sheet. Bake 12 minutes, or until golden brown. Serve hot, with butter. Refrigerate leftovers and reheat as needed.


Helpful Hints:

• I've used "Bob Evans' Zesty Hot Sausage" as well as "Jimmy Dean's Hot Sausage." Both are great options. I've tried this recipe with regular "mild" sausage as well, and it's just sort of bland. Don't be afraid of the "hot" options...the finished product is by no means spicy. (Unless you want it to be!)
• In my opinion, the cayenne pepper is the secret ingredient in these! I'm a little wary of the stuff, myself...but the second time around I used a teaspoon of it to start with and they were much better. Obviously, with 3 cups of baking mix they could get bland quickly if you aren't a little heavy-handed with the seasonings.
• It is best to leave the tomatoes out until you've mixed in everything else. They have a tendency to get squished up if you add them first and then work the dough around with all of the other ingredients.
• These are UH-MAZE-ING right out of the oven with butter. They are equally yummy (if not better!) the next day, warmed up.

*is butter ever "optional?" I submit that it is not! :)




----------------
Listening to: Big Daddy Weave - Every Time I Breathe