Posts Tagged ‘ recipe ’

Please forgive me

You’re going to hate me for this. You’ll love me first, then you’ll hate me.

Do you know what that is? How about this?

If you guessed that it was a glazed donut that’s been pan fried in butter then covered in ice cream, you’re right. You also might want to go eat a salad – your arteries just clogged a little.

Dave’s dad used to make these for us years ago. I guess they were a specialty of his. One recent Sunday afternoon found us with too many donuts that were beginning to go stale. So we did the only thing we could do – we fried ’em up in a little butter, doused them in ice cream, and prayed not to die of happiness.

The outside of the donut was crispy and sticky and chewy and caramelly. The inside was moist and tender and sweet. The ice cream was smooth and melty.

Our hearts were slow and cloggy.

But it was worth it.

If you find yourself at Krispy Kreme later today, don’t blame me. But also don’t forget to stop and get some ice cream and butter to dress up that donut.

Beef. It’s what’s for dinner.

I like to brag that I never brag, but this time I’m going to brag.

I made Prime Rib for dinner last night. Oh baby. Sauteed Snow Peas, Smashed Potatoes, Prime Rib. Just an average Monday night dinner here at HuYoung Heaven.


While they were here over Christmas, my in-laws left us lots of goodies in our freezer. Spicy beef tendon, almond cookies, homemade dumplings, prime rib.

I’ve been intimidated by that hunk of meat for the last 3 months, but yesterday Mother Hubbard’s cupboards were bare. It was Prime Rib or peanut butter and jelly for dinner. And we didn’t have any bread. So Prime Rib it was.

I used this recipe from, and although we both thought it could use a little more salt, the end result was fantastic. Juicy and tender and everything you imagine prime rib will be. If you sit around dreaming about stuff like that.

With the price of groceries these days, I can’t say that Prime Rib will be on the menu often around here, but it sure was a nice break from the norm.

Spinach, anyone?

That’s a pretty appealing title, eh? I do what I can.

Today, in honor of St. Patrick’s Day (and as a nod to the golden arches) I made myself a special shamrock shake. Well, smoothie. I had kind of gotten out of the habit of putting spinach in smoothies, but today was a good day to start again.

Hello, spinach. Hello, yogurt. Hello, wonderful stick blender.

spinach smoothie


All good smoothies (at HuYoung Heaven) start with plain yogurt, a banana, and a splash of milk. Most good smoothies also include frozen fruit. Some good smoothies include peanut butter, but not this one. Not with the frozen pineapple and mango. That’s sick, why would you think that?

This good smoothie had a healthy dose of spinach in it. Peep out that awesome green color!


stick blender smoothie

So, easy healthy smoothie: Yogurt, banana, milk, handful of frozen fruit mix, spinach. Did I forget anything? Uh, no.

Deliciousness. I love how you can’t even taste the spinach. Although, if you don’t blend it up well enough, you can chew the spinach. Lesson learned. Blend away.

So since I had spinach in my snack today, does that mean I can count the green peppers and onions on my homemade pizza as my vegetable for dinner? Oh, what if there were spinach on the pizza too? Bonus! And double bonus, there was spinach in the Tuscan Soup I had for lunch. Wow, perhaps I should look into some variety for my vegetables. But what’s a girl to do when her bargain shopping husband brings home a giant box of organic spinach for $1? Channel your inner Popeye, that’s what.

Here’s a little bonus Amelia pic for you. Helping Mama make a smoothie.

Blend, Mama, blend!

Recipe: Peanut Butter Granola

Oh man, you are gonna thank me for this recipe. It is, quite simply, the best. Unless you’re allergic to peanuts, in which case….that sucks.

I don’t know where my mom found this recipe, but find it she did, and we’ve been enjoying it ever since. Dave requested ‘peanut butter nola’ about 5 times in the last 2 days, so I made him a batch yesterday.


  • 1 stick butter
  • 1 cup honey
  • 1 cup peanut butter
  • 7 cups oats

Melt the butter, peanut butter and honey together in a large pot.

peanut butter granola

I have no idea why it looks like there is milk in there. I swear there isn’t. Side note: I substituted 1 cup of sugar + 1/4 cup water for the honey. Honey is expensive, yo. Mama’s on a budget.

Remove from heat and stir in the oats.

peanut butter granola

Bake on a cookie sheet at 350 degrees for 20ish minutes, stirring once. We like our ‘nola soft and chewy so 20 minutes is just right for us. See how it’s just starting to get dry around the edges? Feel free to bake yours longer if you like a crunchier granola.

peanut butter granola

In addition to chewy, we like it clumpy, so I stir veeerrry gently. Now you can eat it hot out of the oven, or let it cool it cool a bit and store in an airtight container. Try some with milk for breakfast. Or throw in some dried fruit and call it trail mix. You can’t go wrong either way. Give some to your husband, sister, mother, grandfather, or tax accountant…they’ll love you forever. I promise.

Have Baby, will Eat Banana Bread

This little girl

flower headband

makes me eat bread. She does. She forces me. I didn’t have many cravings while pregnant, but I swear breastfeeding makes me hungrier than pregnancy did. Hungry for bread. Especially banana bread. Weird, right? I’ve started buying bananas for the sole purpose of letting them over-ripen for banana bread. So if you come over to my house and see bananas in various stages of ripeness….that’s why.

I’ve been meaning to take a picture of my banana bread to go along with this recipe but I always eat it too fast. Or gouge a huge chunk of the top because it’s too hard to cut with the baby in one hand. Let’s just say the banana bread doesn’t last long around here. Remember when I made it so fast that I forgot to add the egg? I don’t even bother with the egg anymore. I can make a loaf that much faster.

Here’s the pictureless recipe.

  • 3 over-ripe Bananas, mashed
  • 2 Tbsp Oil or Applesauce
  • 1/3 cup Milk
  • 1/3 cup Sugar
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1.5 cups Flour (I use 1 cup White, 1/2 cup Wheat)

Mix all the ingredients together and pour into a greased bread pan. Bake at 350 for 45 minutes.

See how easy?

Amelia says that she can’t wait till she can eat banana bread. Yum.

The Best All Natural Cleaner

Other than water. But this cleaner is made of mostly water, so maybe I mean to say “including water.” Whatever.

Are you confused yet?

I’m going to tell you what this cleaner is now.

Right now.


It’s water. And vinegar. And orange essential oil. But if you don’t have any essential oil, just water and vinegar is totally fine. It’s great actually. The essential oil just kind of masks the vinegar smell a little.

Which is helpful if your husband says that the smell of vinegar reminds him of when the cleaning ladies used to clean his parent’s floors. So basically he associates the smell of vinegar with “clean floors” but he doesn’t like our clean floors to smell like vinegar. And men say that women are confusing.

But in all honesty, the vinegar smell goes away as soon as the solution dries.  Try it sometime. I’ve been using this cleaning solution for the last 6 months and my house is still clean and odor (vinegar smell) free. I use it on windows, mirrors, sinks, counters, and floors. I’ve tried it in the tub, but it doesn’t quite do the job because HARD WATER, people. Just being honest. But for everything else….this cleaner is golden.

Here’s the very precise recipe.

  • 1-2 cups Water
  • 1/2 cup Vinegar
  • 3 drops Essential Oil of choice. I like the citrus scents for cleaning, but it’s your world.

Dump it in a spray bottle and get to cleaning!

Peanut Butter Snowballs

or “How To Eat More Peanut Butter Than Can Possibly Be Good For You”

Did you ever read “Taste of Home” magazine?My mom used to get it when I was a kid. It has these little cut out recipe cards and a hidden toothpick in each issue.  A few years ago Dave’s aunt gifted us a subscription to it. What a blast from the past. My mom clipped a lot of those little recipe cards, and many of those recipes have become traditions in our family.

Exhibit A: Peanut Butter Snowballs. They make an appearance at least twice each holiday season. This picture that I lifted off the internet is the same picture that is on that little recipe card. Only I think the card has a little peanut butter on it too.

When I wanted this recipe yesterday, instead of calling Mom for the 8th time that morning, I googled it. “Peanut Butter Snowballs.” Sure enough, there it was, the second resutlt…at Taste of Home . com. The recipe looked exactly as I remembered it. But then I noticed one little detail at the bottom.

Peanut Butter Snowballs published in Taste of Home December/January 1995, p29

1995? Seriously? 15 years ago? That was before my big tall 14 year old brother was even born! That means he has been eating these peanut snowballs his whole life. He doesn’t even remember a time pre-snowball. Heck, I hardly do.

15 years of peanut butter snowballs. Way to go, Taste of Home.

So, here’s the recipe for you. And here’s to the next 15 years. Cheers.

  • 1 cup confectioners’ sugar
  • 1/2 cup creamy peanut butter
  • 3 tablespoons butter, softened
  • 1 pound white candy coating, coarsely chopped

In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

Laughably easy. I’ve been making these since I was 10 years old. I may have missed a few years in college, but my younger brothers picked up the slack. And while I made a batch for my little family here in Tennessee, this year my little sister made them at my parents house. Welcome to the club, Emma. You must be 10.



The World’s Best, Easiest, Fudgiest Brownies

Quite a statement, I know. But it’s true. I can mix up these brownies in 5 minutes flat. Except for when I stop to take 8,000 pictures. That slows me down a bit.  This recipe is so easy it should be illegal.

It all starts with the chocolate. Unsweetened baking chocolate.

And butter. Chocolate and butter. I’m liking this already.

While the chocolate and butter are getting all melty in the microwave, beat the sugar, eggs, and vanilla for 2 minutes.

Ah, the chocolate/butter is looking good! Give it a little stir…..

And it’s all set.

Add the chocolate/butter to the sugar/egg/vanilla and mix together.  Mmmm, look at that swirl!

Gently add the final ingredient – flour.  Don’t overmix!

And here, dear friends, is where the pictures stop. My fingers got a little sticky while scraping the batter into the pan. Also, I may have been using them to clean the bowl. But there’s no proof of that.

Wasn’t that easy? Here’s the recipe – make it today!

  • 4 (1 ounce) squares unsweetened baking chocolate
  • 1/2 cup butter
  • 2  eggs
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  1. Preheat oven to 350 degrees. Grease a 8×8 inch glass baking pan. Place 4 ounces of baking chocolate with 1/2 cup of butter in a microwave-safe bowl, and microwave  until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
  2. Place the eggs, sugar, vanilla in a large bowl, and beat on high for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Stir in the flour until just combined (do not over mix). Spread the batter in the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes.

This is recipe is adapted from a similar recipe at

How to Get a Man (and Keep Him)

4 words:

Sausage. Gravy. Biscuits. Eggs.

Here’s a peek

Biscuits from scratch.

Sausage and gravy from your grandma’s recipe. Which goes a bit like this

Brown up the sausage and look at how much grease there is. If there isn’t enough, add a little bacon grease. Throw a little flour in the grease til it looks like this. Then add milk til the gravy looks right.

Yep, it’s pretty precise. You’ve just gotta see Grandma make it and then it all makes sense.

Eggs. However your man likes them.

And there you have it! Eternal love and devotion. And quite a mess in the kitchen.

Oh so good Black Bean Taco

This is a simple one folks.

Take some leftovers and wrap them in a tortilla. That’s it! Enjoy!

Oh, you want details. Ok.

Start with leftover black beans. Or canned black beans. I won’t judge you. Throw the warmed beans onto a tortilla and grate some cheese over it.

Now grab some lettuce and an avocado. Pause and give thanks for the creation of avocados.

Add the lettuce and avocado to your taco.

Don’t skimp on the avocado. That’s an order.

Now add some salsa and forget to take a picture. But don’t worry about that, because this taco is ready to be devoured.