Avocado Frosting

Avocados were on sale, so I bought a bunch, with no real plan on what I would do with them. Well, we ate a bunch of them, but then I decided to make some treats with them. I made avocado brownies (recipe coming!) and this Avocado Frosting to go up on top of those brownies.

The Frosting was good. I tried to whip it up like buttercream frosting, but it does no whip up. So it is not light and fluffy. It has a different viscosity than buttercream. So don’t expect buttercream! It works well on Brownies, though. It would work on cakes too, and would probably give a smoother appearance on top than buttercream.

 

Ingredients:

  • 1 medium avocado (or 3/4 of a large avocado)
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • milk – as needed

 

Directions:

Place the avocado, powdered sugar, cocoa powder, and vanilla in a bowl. Whip together. Add in milk until desired consistency is achieved.

Avocado Frosting

Ingredients

  • 1 medium avocado (or 3/4 of a large avocado)
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • milk - as needed

Instructions

  1. Place the avocado, powdered sugar, cocoa powder, and vanilla in a bowl.
  2. Whip together.
  3. Add in milk until desired consistency is achieved.
http://mismashedmom.com/2017/03/avocado-frosting.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Homemade Pierogi 

I Love Pierogi. I Loved these Pierogis. I don’t think I’ll be making them again anytime soon. They take toooo long! As you can tell from most of my recipes, my meals are either quick, or in the crockpot, or in the Instant Pot. I’m even fine if it’s in the oven for awhile – for me that is all passive, and I can do other things while they are cooking/baking. I’d forgotten how involved these were. They are DELICIOUS, but too much work. Maybe if I didn’t have 5 kids demanding something of me, it wouldn’t be a big deal to use so much time to make an entree. I just don’t think I’m in the season of life to spend time making them again. However, I want to write up the recipe here so I have it in the future and then when I do have time again, I can make these delicious pierogis again!

These taste really good reheated in in my Air Fryer too! YUM! I’ve found my Air Fryer to be GREAT for reheating fried foods. It works great!

 

Ingredients:

 

Dough

  • 2 eggs
  • 2 tbsp sour cream
  • 1 cup milk
  • 3.5 cups flour
  • 1 tsp salt

 

Filling:

  • 6 potatoes
  • 1 onion
  • cheese
  • salt, pepper, garlic to taste
  • green onion or whatever else you’d like in (optional)

 

Directions:

Mix the dough ingredients together using a dough hook (or your hands/spoon) to bring the dough together. Set aside and allow to rest.

Boil the potatoes in water until soft – mash the potatoes. Either finely chop or grate (I like to grate – it’s easier!) the onion into the potatoes. Add in cheese – add as much as you’d like and whatever type you like with potatoes. Add in salt, pepper, garlic, green onion, etc. to your liking.

Flour a flat surface. Roll out your dough very thin. Use a biscuit cutter or the top of a cup to cut out circles. Re-roll and make more circles until you use dough up. I then used a cookie scoop to scoop the mashed potato mixture into the center of my circles. Wrap the dough around the filling and crimp the edges together. My countertop looked like this when I was done:

Place a large pot of water on to boil. Boil each Pierogi until it starts to float. Remove and drain. You could eat after it is boiled, or you can fry them (Mmmmm…..). Place a large skillet on the stove top on medium heat with a shallow layer of oil in it. Once hot, place Pierogi in the oil until golden brown. Flip and brown on the other side.

Eat and Enjoy!

 

Homemade Pierogi 

Ingredients

  • Dough:
  • 2 eggs
  • 2 tbsp sour cream
  • 1 cup milk
  • 3.5 cups flour
  • 1 tsp salt
  • Filling:
  • 6 potatoes
  • 1 onion
  • cheese
  • salt, pepper, garlic to taste
  • green onion or whatever else you'd like in (optional)

Instructions

  1. Mix the dough ingredients together using a dough hook (or your hands/spoon) to bring the dough together.
  2. Set aside and allow to rest.
  3. Boil the potatoes in water until soft - mash the potatoes.
  4. Either finely chop or grate (I like to grate - it's easier!) the onion into the potatoes.
  5. Add in cheese - add as much as you'd like and whatever type you like with potatoes.
  6. Add in salt, pepper, garlic, green onion, etc. to your liking.
  7. Flour a flat surface.
  8. Roll out your dough very thin.
  9. Use a biscuit cutter or the top of a cup to cut out circles.
  10. Re-roll and make more circles until you use dough up.
  11. I then used a cookie scoop to scoop the mashed potato mixture into the center of my circles.
  12. Wrap the dough around the filling and crimp the edges together.
  13. Place a large pot of water on to boil.
  14. Boil each Pierogi until it starts to float.
  15. Remove and drain.
  16. You could eat after it is boiled, or you can fry them (Mmmmm.....).
  17. Place a large skillet on the stove top on medium heat with a shallow layer of oil in it.
  18. Once hot, place Pierogi in the oil until golden brown.
  19. Flip and brown on the other side.
http://mismashedmom.com/2017/03/homemade-pierogi.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Thompson’s Mill – Oregon

*Thompson's Mill - Oregon

Somehow, I have lived in this area for 20 years, and never went to Thompson’s Mill. It is about 15 minutes from our house! This is a fun and FREE interactive tour near Shedd Oregon. The site is run by the Oregon State Parks. When we arrived, they had posted tour times listed. However, since no one else was there, they gave us a personal tour anyway. They have lots of chickens running around, which my kids thought were fun.

The park director gave us the tour. It is a FANTASTIC tour! They give you lots of history and information about the mill and how it worked, but not so much that the kids get bored. Inside, there were plenty of hands-on opportunities to work parts of the mill, which the little boys loved. At one point, they turned on the machinery for the mill and that was fun to watch!

The kids even had an opportunity to take wheat and grind it with a stone, and then use a sifter to make it into the flour we are used to getting in the grocery store. Fun and educational for the kids.

I think we were there about an hour. All of the kids enjoyed it and it was a great tour with a fun guide! I think we may head back over spring break for another tour!

 

Thompson's Mill - Oregon

 

Thompson's Mill - OregonThompson's Mill - OregonThompson's Mill - OregonThompson's Mill - OregonThompson's Mill - Oregon

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Chicken Cordon Bleu Lasagna

I’ve decided that lasagna does not photograph well. I can never get perfect pieces out like all the pictures show either. Oh well! It tastes good at least! This is a great recipe to use up leftover ham and chicken. I LOVE Chicken Cordon Bleu. It has been a favorite of mine for years. I am way too lazy to make the real kind with it all rolled up inside a chicken breast. Seriously, who has time for that?!?! I’ll make it inside out, where I put the ham and cheese up on top of some chicken, and to me, that tastes just as yummy without all the fuss!

This lasagna was yummy. I accidently bought a bunch of lasagna noodles off of Amazon (not sure what I was thinking?!?!), so I’ve been coming up with different lasagna’s to make. This one was a winner. Noodles, ham, chicken, and cheese – really a no brainer! Of course, it was delicious!

 

Ingredients:

  • 9-12 lasagna noodles (depending on size and shape of your pan) cooked to box directions
  • 1-2lbs of cooked or uncooked chopped or shredded chicken
  • 1-2 cups of diced, cooked ham
  • 8-10 slices cooked and chopped bacon (optional)
  • 3 cups grated swiss cheese

Sauce:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • fresh cracked pepper
  • 8oz cream cheese

 

Directions:

Heat oven to 350. Grease a 13×9 pan with cooking spray

In a saucepan, melt the butter and add the flour to create a roux. Slowly add the milk, being sure to fully incorporate before adding more milk. Add the garlic, salt, and pepper. Bring to a boil over medium-high heat. Add the cream cheese and stir until smooth. Remove from heat. Place 3-4 lasagna noodles in the bottom of your pan. Layer 1/3 of your chicken, ham, and optional bacon. Pour 1/3 of your sauce. Then sprinkle with 1/3 of your cheese. Repeat 2 more times. Bake for 45-60 minutes.

Chicken Cordon Bleu Lasagna

Ingredients

  • 9-12 lasagna noodles (depending on size and shape of your pan) cooked to box directions
  • 1-2lbs of cooked or uncooked chopped or shredded chicken
  • 1-2 cups of diced, cooked ham
  • 8-10 slices cooked and chopped bacon (optional)
  • 3 cups grated swiss cheese
  • Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • fresh cracked pepper
  • 8oz cream cheese

Instructions

  1. Heat oven to 350.
  2. Grease a 13x9 pan with cooking spray
  3. In a saucepan, melt the butter and add the flour to create a roux.
  4. Slowly add the milk, fully incorporating before adding in more milk.
  5. Add the garlic, salt, and pepper.
  6. Bring to a boil over medium-high heat.
  7. Add the cream cheese and stir until smooth.
  8. Remove from heat.
  9. Place 3-4 lasagna noodles in the bottom of your pan.
  10. Layer 1/3 of your chicken, ham, and optional bacon.
  11. Pour 1/3 of your sauce.
  12. Then sprinkle with 1/3 of your cheese.
  13. Repeat 2 more times.
  14. Bake for 45-60 minutes.
http://mismashedmom.com/2017/03/chicken-cordon-bleu-lasagna.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

Here is a super simple and easy fudge to make. Plus PEANUT BUTTER! YUM! I think I just like treats…. I mean, you can’t beat just a few ingredients and less than 5 minutes to make. Mmmmm….

 

Ingredients:

  • 2 cups sugar
  • 1/2 cup milk
  • 1 tsp vanilla
  • 3/4 cup peanut butter

 

Directions:

Grease an 8×8 pan with cooking spray. Bring sugar and milk to a boil. Boil for 2.5 minutes. Remove from heat and stir in Peanut Butter and vanilla. Pour into an 8×8 pan. Allow to cool and cut into squares.

 

Easy Peanut Butter FudgeEasy Peanut Butter Fudge

Easy Peanut Butter Fudge

Ingredients

  • 2 cups sugar
  • 1/2 cup milk
  • 1 tsp vanilla
  • 3/4 cup peanut butter

Instructions

  1. Grease an 8x8 pan with cooking spray.
  2. Bring sugar and milk to a boil.
  3. Boil for 2.5 minutes.
  4. Remove from heat and stir in Peanut Butter and vanilla.
  5. Pour into an 8x8 pan.
  6. Allow to cool and cut into squares.
http://mismashedmom.com/2017/03/easy-peanut-butter-fudge.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Gluten Free Peanut Butter Brownies

Gluten Free Peanut Butter Brownies

Here’s another Gluten-free recipe we tried out. They were pretty good! Very Fudge like. Mmmmm… I made it in an 8×8 pan, like the original recipe suggested, but they were WAY too thick. If I make them again, they will be in a 13×9 pan. When Chocolate and Peanut Butter are your main ingredients, then you really can’t go wrong!

I added some of my homemade Caramel Frosting up on top and it was DELICIOUS! YUM!

 

Ingredients:

 

Directions:

Heat oven to 350. Grease a 13×9 pan with cooking spray

Melt the butter, chocolate chips, and Peanut Butter in the microwave for 1 minute. Stir. Microwave another minute. Stir until smooth. Microwave for another 20 seconds if needed. Add in the sugar, cocoa powder, eggs, vanilla, and salt. Stir until well combined and smooth. Bake 25-30 minutes, until a toothpick comes out clean. Cool Completely!

Top with some homemade frosting if desired!

Gluten Free Peanut Butter BrowniesGluten Free Peanut Butter Brownies

Gluten Free Peanut Butter Brownies

Ingredients

  • 1/2 cup butter
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 tbsp vanilla
  • 1/2 tsp salt
  • Optional: Caramel Frosting, Buttercream Frosting, Peanut Butter Frosting, Cream Cheese Frosting

Instructions

  1. Heat oven to 350.
  2. Grease a 13x9 pan with cooking spray
  3. Melt the butter, chocolate chips, and Peanut Butter in the microwave for 1 minute.
  4. Stir. Microwave another minute.
  5. Stir until smooth. Microwave for another 20 seconds if needed.
  6. Add in the sugar, cocoa powder, eggs, vanilla, and salt.
  7. Stir until well combined and smooth.
  8. Bake 25-30 minutes, until a toothpick comes out clean.
  9. Cool Completely!
  10. Top with some homemade frosting if desired!
http://mismashedmom.com/2017/03/gluten-free-peanut-butter-brownies.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Crockpot Butternut Squash Chicken Lasagna

Crockpot Butternut Squash Chicken Lasagna

I had some Butternut Squash sauce to use up and I’m still working my way through that big box of lasagna noodles. So I thought I would create a Butternut Squash Lasagna. It turned out REALLY good. My husband LOVED it. He probably ate half the crockpot’s worth of lasagna himself!

Don’t have the Butternut Squash sauce or can’t find it at your local store? Simply make some yourself. Just steam or bake some Butternut squash and mash it up. Add spices to your liking and some water/milk to thin it out. Pretty easy!

I did not use Ricotta, since my husband does not like Ricotta. Feel free to use it if you’d like. Or cottage cheese. I meant to use some cottage cheese and simply forgot. Oh well! It was obviously plenty delicious without it! I’ll be making this again really soon! Oh! As I was writing this, I think that cream cheese would be delicious in it! I’ll try it next time and let you know!

 

Ingredients:

  • 9-12 lasagna noodles (depending on size of crockpot)
  • 1-2lbs cubed or shredded chicken – cooked or uncooked. I tossed mine with Montreal steak seasoning and garlic
  • 1 jar Butternut Squash sauce or make your own sauce
  • 3-4 cups mozzarella or Italian cheese blend
  • Ricotta, Cottage Cheese, or Cream Cheese (optional)

 

Directions:

Mix your Butternut Squash sauce with a little bit of water (makes it easier to pour). Pour a little bit of Butternut Squash sauce in the bottom of your slow cooker. Layer some lasagna noodles. Cover with some Butternut Squash sauce – be sure the noodles are covered in the sauce, since it is what cooks the noodles. Add 1/3 of your chicken. Top with cheese. Repeat layers 2 more times. Cook on low 3-4 hours, or until noodles are soft. It is easy to overcook the noodles, so be sure it doesn’t go too long!

YUM! Serve with some fresh garlic bread! Mmmm….

Crockpot Butternut Squash Chicken LasagnaCrockpot Butternut Squash Chicken Lasagna

Crockpot Butternut Squash Chicken Lasagna

Ingredients

  • 9-12 lasagna noodles (depending on size of crockpot)
  • 1-2lbs cubed or shredded chicken - cooked or uncooked. I tossed mine with Montreal steak seasoning and garlic
  • 1 jar Butternut Squash sauce or make your own sauce
  • 3-4 cups mozzarella or Italian cheese blend
  • Ricotta, Cottage Cheese, or Cream Cheese (optional)

Instructions

  1. Mix your Butternut Squash sauce with a little bit of water (makes it easier to pour).
  2. Pour a little bit of Butternut Squash sauce in the bottom of your slow cooker.
  3. Layer some lasagna noodles.
  4. Cover with some Butternut Squash sauce - be sure the noodles are covered in the sauce, since it is what cooks the noodles.
  5. Add 1/3 of your chicken.
  6. Top with cheese.
  7. Repeat layers 2 more times.
  8. Cook on low 3-4 hours, or until noodles are soft. It is easy to overcook the noodles, so be sure it doesn't go too long!
http://mismashedmom.com/2017/03/crockpot-butternut-squash-chicken-lasagna.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter