Recipes

Iced Mocha Whip

2011-06-04T18:25:00.000-07:00

I have a confession to make. I have a crush on the writer of How Sweet It Is. Really, you can't blame me. She loves coffee flavored things and chocolate and she makes me laugh everytime I read her blog. She doesn't know I'm blog stalking her though and I won't tell because, well, maybe thats weird. Instead I'm just going to tell you to read her blog and worship her from afar.

Homemade Iced Mocha

serves 1

5 ounces brewed coffee, cold

1/2 cup milk

1 tablespoon heavy cream

2 tablespoons chocolate syrup

1 teaspoon vanilla extract

1 teaspoon brown sugar, not packed

for mocha sugar:

1 tablespoon sugar

1/2 teaspoon instant coffee powder

1 teaspoon cocoa powder

for homemade whipped cream:

1/2 cup heavy cream

1 tablespoon sugar

Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some at night and once it cools, putting it in the fridge overnight. However you want to do it, as long as you have cold coffee, you are set!

In the bowl of your electric mixer (or using a bowl and an electric hand mixer), add heavy cream and sugar. Beat until peaks form and you have the consistency of whipped cream – about 6 minutes.

On a shallow plate, combine sugar, coffee powder and cocoa and mix. Rim the edge of your glass with water then dip the edge in the mocha sugar mix to coat. Fill the bottom of your glass with one tablespoon of chocolate syrup, then add ice cubes. Pour in coffee, then milk, then vanilla, then heavy cream, then the loose brown sugar. Mix well with a spoon.

Add 1-2 tablespoons of whipped cream on top and another tablespoon of chocolate syrup. Drink up

-Brought to you by my girl crush, How Sweet It Is

BBQ Chicken Burger

2011-06-04T17:50:00.001-07:00

Image and recipe from How Sweet Eats, please go show her love!

I ran across this recipe today while looking for BBQ ideas. I haven't tried it yet but I'm way more excited than I should be to try it. Notice she also makes sweet potato fries to go with it? How can a person survive without Sweet Potato fries?! tomorrow is my bday and I just might make these for my own present!

BBQ Chicken Burgers

makes 4 burgers

1 pound ground chicken breast

1/4 cup finely grated sharp cheddar cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup BBQ sauce – use homemade or your favorite!

4 whole wheat buns

1 onion, sliced

1 tablespoon olive oil

BBQ sauce for topping

gouda cheese for topping

In a large bowl, combine chicken, BBQ sauce, paprika, onion and garlic powder, salt, pepper and cheddar cheese. Mix until just combined, then form 4 patties. Preheat the grill or a skillet and cook the burgers until fully cooked through. I used a skillet and cooked mine about 8 minutes per side – they were juicy and not dried out, but cooked thoroughly.

While burgers are cooking, heat a skillet on medium heat and add olive oil. Add sliced onions with a pinch of salt and saute until caramelized, about 10 minutes.

When burgers are ready, top with gouda (or more cheddar), onions, BBQ sauce and fresh romaine. I also toast the buns!

-HowSweetEats.com

Basmati Rice

2011-06-04T17:30:00.000-07:00

You have to make this with the Korma, really, you have no choice. Live with it.

Ingredients

1 1/2 cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 1/2 cups water
1 small onion, thinly sliced

Directions

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

*By the way, I have no idea who I can credit these images or recipes to but I would kiss them full on the mouth for both the rice and Korma dish. Too much info huh? Sorry.

Korma

2011-06-04T17:26:00.000-07:00

Mmmm...Korma....Drool.....

Ingredients:

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

Kneaders Cinnamon Bread and French Toast

2011-02-08T19:38:00.000-08:00

Thank you Deals to Meals!

Cinnamon Swirl Bread (makes 5 loaves)

5 c. hot water

3 T. yeast

1 c. white sugar

2/3 c. vital wheat gluten

3 T. lemon juice

2/3 c. oil

2 T. salt

14-15 c. white flour

Filling:

1/2-2/3 c. cinnamon butter

1/2-2/3 c. brown sugar

2 T. cinnamon Dash of nutmeg

In a large mixing bowl (or in your Bosche/KitchenAid mixer bowl), combine the water, yeast, lemon juice, sugar and vital wheat gluten together. Mix together and let the mixture sit until it becomes foamy and bubbly (about 10 minutes). Then add the oil, salt and flour (one cup at a time) to the yeast mixture. The dough should be sticky, but not so sticky that you won't be able to work with it. Once the dough has been incorporated, let it sit in the bowl until it begins to rise (about 15-20 minutes--you don't have to wait too long). Pour a few tablespoons of oil onto the counter and spread into a large rectangle shape. Empty the dough out onto the greased counter. Roll the dough into a very large rectangle shape (doesn't have to be perfectly rectangle). Roll until dough is about 1/4-1/2 inch thick (not as thin as a cinnamon roll dough would be). Spread the cinnamon butter all over the surface of the dough. Evenly sprinkle the brown sugar and cinnamon all over the dough. Roll the dough into a large log, beginning with the end furthest away from you (like you would with a cinnamon roll). Cut the dough 'log' into five equal parts. Take each section and fold the sides underneath the dough piece to try and seal off the cinnamon swirl sections. Pinch the sides and bottom of the dough loaf together as best you can. Spray each bread loaf with cooking spray. Place the dough pieces into each of the loaf pans and spread the corners of the dough into each corner. Place the loaf pans into a 170 degree oven and let them rise until they are just below the top of the pan. Once the dough reaches the top of the pan, turn the oven to 350 degrees (without opening the oven). Bake for 25-30 minutes, or until bread is golden brown. Remove from pans after bread has cooled. Serve with cinnamon butter or cut into thick slices and make into French toast.

Ultimate Cinnamon Swirl French Toast

7-10 thick slices of cinnamon swirl bread

2 eggs

2/3 c. milk

2/3 c. pancake mix (the dry powder/mix)

1 t. vanilla Dash nutmeg & cinnamon

1 t. sugar Dash of salt

Mix all of the items together (minus the bread) until smooth. Heat a large skillet or griddle until hot and then grease with butter. Dip the bread slices into the egg mixture and then place on the hot griddle. Cook on each side until golden brown. Serve French toast with syrup, cinnamon butter or whipping cream (or all three :)

Slow Cooker Cheesecake

2011-01-09T12:48:00.001-08:00

Okay seriously, I might have a bit of a crush on the Crock Pot Lady. But really, can you blame me?!

Crust:

- 1 cup graham cracker crumbs (I used Mi-Del gluten free Arrowroot Cookies)
- 2 T brown sugar
- 3 T melted butter

Filling:

- 16 oz cream cheese, room temperature (I nuked mine for 30 seconds to get it soft)
- 3/4 cup white sugar
- 2 large eggs, room temperature (I put the eggs in a bowl of hot water for a few minutes)
- 1/4 cup heavy cream (mmm. cream.)
- 1 t good vanilla
- 1 T flour (I used Pamela's. It didn't make it into the picture)

Directions.

Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.

In a plastic zipper bag, beat the animal crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.

Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to notslosh water into your cheesecake.

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get a bunch of stuff on your finger---then you know it's done. My cheesecake wasn't perfectly set in the middle, but I unplugged the crock anyhow.

I cooked it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.

Crock Pot Bananas Foster

2011-01-09T12:28:00.000-08:00

This is another gem from The Crock Pot Lady. I'm always looking for something to do with those over ripe bananas that doesn't involve baking because, well, I can't bake. Now I must go buy me some brandy! For those of you who are not familiar with The Crock Pot Lady she does all gluten free cooking and in 2008 she used the crock pot every single day.

--3 nasty squishy bananas (why oh why can we not ever seem to eat them quickly enough?)

--1/2 stick (1/4 cup) butter

--1 t vanilla

--1/3 cup brown sugar

--1/4 cup brandy

The Directions.

I used my mini crockpot for this.

--smash up your bananas in a ziplock

--squeeze into crockpot

--add butter and the rest of the stuff

cook on low for 3-4 hours or high for 1-2.

Stir and enjoy over your favorite vanilla ice cream

Slow Cooker Gumbo

2011-01-09T12:19:00.000-08:00

3 tbsp all purpose flour
3 tbsp oil
1/2 lb smoked sausage, cut into 1/2 inch slices
2 c frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 tsp ground cayenne pepper
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (12 oz) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 c uncooked regular long-grain white rice
3 c water

How To Make It

In small saucepan, combine the flour and oil; mix well.
Cook, stirring constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2 to 4 quart crock pot.
Combine all remaining ingredients in the crock pot except shrimp, rice and water.
Cover and cook on low for 7-9 hours.
Add shrimp to gumbo mixture in the crock pot and mix well.
Cook on low setting for an additional 20 minutes.
Serve gumbo over cooked rice.

Rice Cooker Jambalaya

2011-01-09T12:15:00.000-08:00

3 chicken breasts, boiled, deboned, and cut into bite size
2 links smoke sausage, cut up
1 can Campbell's beef broth (bouillon)
1 stalk celery, chopped
1 bell pepper, chopped
2 onions, chopped
1 can sliced mushrooms, drained
1 stick butter, melted
2 c. raw rice (measuring c. not rice cooker c.)

Add all ingredients together in rice cooker. When it starts to boil, stir together to mix melted butter well. Then when it goes off (rice cooker), stir in onion tops and parsley. Takes 20 minutes to cook. Let stand 30 minutes on warm.

Black Bean Brownies

2011-01-08T20:51:00.000-08:00

So... the question is: If I put Black beans in my brownie to add protein, does that mean I can eat as many as I want in one sitting?

1 box brownie mix

1 15oz. can black beans

Ice Cream Ice Cream

Optional: a shot of espresso

Rinse beans, then place them back in their original can. Fill the can to the top with water (and espresso if using it), and put both beans and water into a blender. Puree the beans until smooth (do it for awhile to make sure it is completely smooth). Combine bean mixture with brownie mix and follow the remaining cooking directions as listed on the package.

Cake Batter Bark

2010-12-27T15:16:00.001-08:00

I'm so excited! I just found a new blogger that I just adore, How Sweet It Is. The following recipe is one she posted a few weeks ago and the photos were taken by her too. Go check her out and show some love.

Cake Batter Chocolate Bark

6 ounces good dark chocolate (I used Lindt 70%)

12 ounces good white chocolate (I used Lindt)

1 teaspoon yellow cake mix

sprinkles of your choice (at least 3 tablespoons worth or more)

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Melt while chocolate. Whisk in cake mix, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.

Once set, break into chunks. Keep refrigerated.

Smothered Burritos

2010-12-19T13:48:00.000-08:00

Chile verde (La Puente-style)
2 pounds pork roast, loin or Boston butt
10 tomatillos, stems and papers removed, cut into large chunks
6 small jalapeño chiles, stems and seeds removed, cut into pieces
6 serrano chiles, stems and seeds removed, cut into pieces
3 Anaheim chiles (optional), stems and seeds removed, cut into pieces
1/2 cup fresh cilantro
1 (4-ounce) can green chiles
1 (10-ounce) can diced tomatoes
1 (7-ounce) can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup all-purpose flour
Salt and freshly ground pepper
2 tablespoons olive oil, plus more as needed
1 large onion, chopped, some reserved for garnish
1 tablespoon minced garlic
2 tablespoons cornstarch
2 ounces cold water
Grated cheese for garnish

Onion, cheese, tortillas for building burritos.
Cut the pork into small chunks.
In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
Turn the slowcooker on high heat and cover.
Meanwhile, dust the pork with flour, salt and pepper.
In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slowcooker on high for 2 hours.
After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.

Use large tortilla and wrap about 1 cup of pork verde up burrito style. Cover with more verde and cheese and place in over for 3 minutes or until cheese is melted. Sprinkle onion on top (optional) and serve.

2010-12-02T20:38:00.000-08:00

Recipe and photo from Bakers Royal.com

Yields 3 dozen cookies

1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
½ teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divide
1/4 cup canola oil
2 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 ½ tablespoons of peppermint extract
1 cup sugar

Instructions:

In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.

Cinnamon Muffins

2010-11-26T18:57:00.000-08:00

Bread Base
Ingredients

1 1/2 cups flour
1/3 cup sugar
1/4 tsp salt
4 tsp yeast
2/3 cup warm (soy) milk
3 tbsp oil
1/2 tsp vanilla
1 egg

Steps
-Stir together dry ingredients.
-Stir yeast into warm milk.
-Add the milk mixture, oil, vanilla, and egg to dry mixture. Stir until smooth.
-Place in greased bowl and let sit for 15 minutes.
-Make cinnamon topping (below).
-Divide bread base between 12 greased muffin cups. Add topping. Place into cold oven and set temperature to 350°F. Bake for 20 minutes.
*If any of the cinnamon topping has spread onto the pan use a butter knife to sweep it back onto the buns before they cool.

Cinnamon Topping
Ingredients

2 tbsp butter
2/3 cup brown sugar (I only had white on hand so I added about 1 tsp molasses)
3/4 tsp cinnamon
pinch allspice
*I had loads left over so if you want to half this part go ahead.

Steps

-Mix all ingredients together until well incorporated.

Frosting
Ingredients

1 cup icing sugar
1-2 tbsp (soy) milk

Steps

-Add milk by half teaspoon measure until desired consistency is reached.
-Pipe onto warm buns with plastic bag.

Syrup

2010-11-24T12:39:00.000-08:00

recipe and photos courtesy of "Jamie cooks it Up!" Please

be sure to check out Jamie's blog.

Ingredients:
1/2 c. butter
1 c. sugar
1/2 -3/4 can of evaporated milk
1 tsp. vanilla

Directions:
Melt butter in small saucepan over medium heat. Add sugar slowly and stir until creamy, thick and smooth. Add the milk a little at a time while stirring. Add vanilla and let it simmer for 5-10 minutes longer.

Waffle recipe coming soon!

Macadamia Cocoa Drop Cookies

2010-11-22T07:33:00.000-08:00

Mmmm, not only are these Macadamia nut cookies simple because you don't have to form them but man they look yummy!

Ingredients
8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup (1/8 lb.) butter
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups unsalted roasted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)
Preparation
1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.

2. In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.

3. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes (see notes); if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Recipe from Sunset Magazine Online

Old Fashion Peanut Brittle

2010-11-22T07:18:00.000-08:00

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Directions

Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Peanut Butter Candy Bar

2010-11-22T07:11:00.000-08:00

Another Food Network Recipe, this one is from Paula

Ingredients
1 cup (2 sticks) butter or margarine, softened
1 cup crunchy peanut butter
3 cups confectioners' sugar, sifted
1 1/2 cups graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Line a 13 by 9 by 2-inch pan with foil.

Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Cookie Dough Truffles

2010-11-22T06:47:00.000-08:00

My sister in law Annette actually gave me this recipe and it was so good that I didn't wait until Christmas to try it out, I made a small batch and just ate the dough. I know, I'm so bad.

Cookie Dough Truffles

1/2 c butter, softened
3/4 c packed brown sugar
1 tsp vanilla extract
2 c flour
1 can (14 oz) sweetened condensed milk
1/2 c miniature chocolate chips
1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave safe bowl, melt the candy coating; stir until smooth. Dip the balls in the coating, allowing excess to drip off; place on waxed paper-line baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over truffles. Store in refrigerator.

Yields about 33 truffles.

Derby Pie

2010-11-21T20:26:00.000-08:00

Again from the kitchen of Doughmesstic

The Crust:

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar (powdered sugar)
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
1 teaspoon bourbon (my own addition)

Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine.
Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in–you should have some pieces the size of oatmeal flakes and some the size of peas.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, whisk will look granular soon after the egg is added, forms clumps and curds.
Just before you reach this stage, the sound of the machine working the dough will change–heads up. Add the bourbon in now.
Turn the dough out onto a work surface and , very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked.
Don’t be too heavy-handed–press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking

For the filling:

1 cup sugar
2 tablespoons Vanilla Sugar (can substitute regular sugar is need be)
1/2 cup All Purpose Flour
2 eggs, beaten
1/2 cup Melted Butter
1 cup walnuts, chopped
1/3 cup Bittersweet Chocolate Chips
1/2 cup Semisweet Chocolate Chips
1/3 cup Milk Chocolate Chips

3 Tablespoons Vanilla Jim Beam Bourbon (or, 1 Tbsp Vanilla, 2 Tbsps Bourbon)
Combine flour and sugar, then add beaten eggs. Pour over melted butter and stir to incorporate. Add remaining ingredients and stir until combined. Pour into frozen pie crust, and bake at 350F for 40-45 minutes, until a nice crust forms on top and appears set. Do not overbake. Also, be careful of burning crust – if it appears to be getting too brown, wrap it in foil and continue to bake the remaining time.

2010-11-21T19:41:00.001-08:00

I think this is one of the many treats I'm trying this Christmas for neighbor gifts.

To make pumpkin fudge, you’ll need:
6 oz of butter, cut into pieces
1.5 cups granulated sugar
1.5 cups brown sugar
2/3 cup evaporated milk
2/3 cup canned pumpkin (NOT pumpkin pie filling)
1 tbsp pumpkin pie spice
1 tsp salt
1 tsp vanilla extract
12 ounces white chocolate chips
7 ounces marshmallow cream or fluff
3/4 cup chopped, toasted pecans
Prepare a Baking Pan

Start by getting your pan prepared, so line a 9x13 pan with aluminum foil and spray the foil with nonstick cooking spray.
Combine Ingredients for Pumpkin Fudge

Place the butter, sugar, brown sugar, evaporated milk, pumpkin, pie spice, and salt in a large saucepan over medium heat. Stir while the sugar and butter dissolves, then add a candy thermometer.

Continue to cook the fudge, stirring occasionally, until it reads 235 degrees Fahrenheit on the thermometer.

Once it’s at the proper temperature, remove the pan from the heat and stir in the vanilla extract and the white chocolate chips. At this point the fudge might start to look a little thick and crumbly, but keep stirring until all the white chocolate is melted.
Add Marshmallow Cream and Nuts

Now add the marshmallow cream. This will smooth out the fudge and give it a really nice texture. Once it’s all added your fudge should be creamy and thick.

If you want, you can add a few drops of orange food coloring to give the fudge a pale orange color. Finally, stir in the chopped pecans.

Pour the fudge into the prepared pan and smooth it into an even layer. Let it set at room temperature overnight or in the refrigerator for a few hours.
Cut and Serve Pumpkin Fudge

Once it’s set, take it out of the pan and cut it into small squares. This fudge is best served at room temperature, and it keeps for several weeks in the refrigerator.

Homemade Poptarts

2010-11-21T18:16:00.001-08:00

I'm just going to be upfront and admit that I can't tell you what this picture alone does to me because, well...it would be inappropriate. Let me just say YUM and "shiver". :) This is a recipe I found on She is Becoming Doughmestic and let me just tell you this woman is talented in the kitchen and oh so talented with a camera.

While this recipe looks divine and not too complicated I'm sure you could replace your favorite pie dough recipe as the dough or even use thawed but realy, look at that pic and tell me you don't want to make exactly that!

Homemade Pop Tart Crust

1 1/2 cups flour

1 Tbsp. Sugar

1 Tbsp. Grated Lemon Zest

1/4 tsp. Lemon Juice

1/4 tsp. salt

1/4 cup shortening

5 Tbsp. butter, softened

3-4 tbsp. cold water

You will also need whatever you want to fill these babies with...Jam, finely processes pie filling, a crumb mix or even marshmallows and chocolate.

1. Preheat oven to 450 degrees. Combine flour, sugar, zest and salt in a large bowl. Add shortening and butter and blend with pastry cutter (or your hands and a knife will work as well). Blend until coarse, with small bits of butter. Add lemon juice. Add water, 1 tbsp. at a time, dough forms a ball and can be rolled until .

2. Place dough on a lightly floured surface and roll into a square/rectangle until roughly 1/8 thick. Cut into rectangles, making sure to have even numbers.

3. Add filling of choice to dough *** The filling used here was a favorite Double Berry Amish Jam and semi-sweet chocolate chips***(only half of them, the other half will be the tops), then cover with another piece of dough. Crimp edges with fork and fingers. Place on Parchment lined baking sheet or Silpat and bake for 7-9 minutes. Top with icing if desired.

Bob and Andy Pie

2010-11-20T19:44:00.000-08:00

Doesn't this look like a Crème brûlée pie?! Sadly I'm not sure who to credit the pic or recipe too because I was sent an email with this recipe in but I would love to know who created it. I'm thinking this is going to be on our Christmas day menu.

3 large eggs

1 9-inch pie shell

2 cups whole milk

1 cup granulated sugar

2 tablespoons flour

2 teaspoons ground cinnamon

1/2 teaspoons salt

Adjust oven rack to lowest position and heat oven to 325 degrees. Crack eggs in a medium bowl; brush pie shell with a little of the egg whites. Whisk eggs until thoroughly mixed; whisk in milk. Mix sugar, flour, cinnamon, and salt in a separate bowl, then whisk into milk mixture.
Set pie shell on oven rack and pour filling into shell. Bake until custard has set and crust is golden, about 50 minutes.
Cool and serve room temperature or chilled.

Homemade Hot Fudge

2010-02-15T11:30:00.000-08:00

1 cup sugar

3 cups cream

1/4 cup light corn syrup

4 ounces unsweetened chocolate

1/4 cup butter

1 tablespoon vanilla extract

Directions
Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating. Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up.

Now does that not just sounds SOOOOO good?!

Cheesecake Eggrolls

2010-02-13T08:08:00.000-08:00

1 Tablespoon Ground Cinnamon
1 cup Fresh Berries
1 package Egg Roll Wrappers
8 Tablespoons Cream Cheese
3 Tablespoons Ricotta Cheese
2-½ Tablespoons Powdered Sugar
1 whole Egg
3 Tablespoons Milk
Canola Oil

1. Heat 1-inch of canola oil in a large saute pan (about 325 degrees F).

2. In a bowl, whisk-mix the cream cheese, ricotta, and 1 1/2 tablespoons of the powdered sugar until thoroughly blended.

3. Beat egg and milk together.

4. Place 1 1/2 tablespoons of cheese mix in the center of the back of each egg roll skin and place about 5 berries in the center of the cheese mixture.

5. Brush the egg wash around the edges of egg rolls skin and fold left and right sides of skin in about 1/2-inch, and then roll from back to front, ensuring that the roll is sealed. Like a burrito, more or less, except closed on top as well.

6. Place in oil and cook both sides until golden brown. Remove onto paper towels to drain for a few minutes.

7. Dust with cinnamon and sugar and top with whipped cream (if desired, of course).

Recipe courtesy of shecancook2

Orange Chicken

2010-02-13T08:01:00.000-08:00

Thank you Blogchef.com!

Ingredients:

Chicken- (Or you may substitute pork if you prefer)

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)

1 ½ cups all purpose flour

1 eggs (beaten)

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

Orange Sauce-

1 ½ cups water

2 tablespoons orange juice

¼ cup lemon juice

1/3 cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar

½ teaspoon ginger root (minced)

½ teaspoon garlic (minced)

2 tablespoons green onion (chopped)

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

-Jaden Hair

Cheese Cookies

2009-09-30T16:36:00.000-07:00

I saw this today on FoodGawker.com, it looked so good I had to follow the link to ZoomYummy to check it out. I haven't tried these yet but I decided I'm going to make these with Chili this week.

Cheese Cookies. I know, sounds weird right? But seriously, just look.....

To prepare them you need:

2 cups (200 grams) all-purpose flour
1 cup (250 grams) butter
1 1/4 cups (150 grams) sharp Cheddar cheese, grated
salt

1 egg, to spread on top

Preheat oven to 350 degrees F (175 degrees C).

Mix butter and other ingredients in one big bowl (I use hands to do that).

Roll out to 1/4-inch thickness on a well floured surface.

Cut with 1 1/2-inch in diameter (4 centimetres) cutter.

Line a bake sheet with parchment paper. Place the cookies on the sheet.

Using a sharp knife make a grid-shaped ornament on the top of each

cookie.

In a separate bowl beat an egg yolk lightly. Spread over each cookie.

Bake for 15 minutes until golden, not brown.

Enjoy!

Chicken Tikka Masala

2009-09-29T12:55:00.000-07:00

Chicken Tikka Masala
1 C. plain yogurt (I use low-fat)
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. half and half (I often use Fat Free half and half)
¼ c. fresh cilantro, chopped ( I leave this out because I am allergic)

Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice and a side of Naan.

Meal Planning

2009-09-28T11:40:00.000-07:00

Hello my few readers! I've decided I need to start actually following a budget and stop spending 300.00 a week on groceries. I know, that is so very bad! So... each Monday I will be posting a Monday Meal Plan for the week for Monday-Sunday. I get one freebie day to either go out to eat or eat leftovers, but really, I hate leftovers. Okay I hate most leftovers, this and these I can eat for breakfast, lunch and dinner.

Anyway, back the plan.

I'm only doing a dinner menu because I have created and stocked a breakfast bar for the kids, hubby and myself with a cereal dispenser, bars, muffins and Poptarts. Although, lets face facts, I'm lucky to get more than coffee each morning. For lunch I'm just stocking up on sandwich fixings, noodle cups and Corndogs. Might not be the best foods but my kids will eat them so I'm in.

This week on the dinner menu is:

Tonight: Ginger Pork with Eggrolls and Jasmine Rice

Tuesday: Freebie night, I'm going out with the girls so the boys get to fend for themselves.

Wednesday: Gyros and greek veggie salad, healthy and yummy.

Thrusday: Beef Enchiladas and Spanish Rice

Friday: Ultimate Baked Potato Soup and yummy garlic bread.

Saturday: Fettuccine Alfredo With a fresh tomato and basil salad. I might have to throw some shrimp on this too.

Sunday: Chilli and Scones. Mmmmm. (Chili is a few recipes down on Superbowl post.)

Well, wish me luck. This week's shopping was only 98.82 because I am using our food storage and HUGE amount of frozen meat to suppliment. I've decided I'm tired of shopping all of the time so from now on it is Costco once every three months or so and we are buying pre-packaged meat and seafood twice a year. Hopefully this all means that I will only have to brave grocery stores once a week for fresh foods and dairy.

Buy the way, did you know that if you freeze lunch meat it is never quite the same? I don't encourage this and yes, I learned the hard way.

Sticky Chicken

2009-09-10T15:30:00.000-07:00

If you haven't visited the Good Mood Food Blog then you are seriously missing out! They have diamonds like this...

10 chicken drumsticks.
2 tablespoons of marmalade.
1 tablespoon of wholegrain mustard.
1 tablespoon of white wine vinegar.
1 tablespoon of olive oil.
A good pinch of sea salt and ground black pepper.

Preheat the oven to 200°C/Gas Mark 6.
Add the marmalade, vinegar, mustard, oil, sea salt and black pepper in a large roasting tray, and whisk to combine. Add the chicken drumsticks to the tray and toss until all the chicken is covered in the sauce. Place the tray in the oven and cook for 40 minutes or until cooked through. Baste halfway through the cooking time. Remove the chicken from the oven and place on a plate. Place the roasting tray full of juices over a medium high heat and simmer and whisk until the sauce thickens. Serve the chicken with a tasty bulgar and wheat salad or couscous and coat with the thick sticky sauce.

Grilled Chocolate Cake in Orange Peels

2009-09-10T12:14:00.000-07:00

Chocolate Cakes Grilled in Orange Shells

- makes 12 to 15 cakes -
Adapted from The Boy Scouts

Ingredients

1 box chocolate cake mix, or 1 batch of batter for a single-layer cake of your choosing
12 large oranges or 15 small oranges (types with a thick rind work best)
Rich Fudge Frosting (recipe follows)

Procedure

1. Mix cake mix according to the instructions on box; put to the side (do not bake).

2. Slice the top third of each orange; leave the top pieces to the side (you can use them as garnish later). Scoop the fruit out of the bottom 2/3 of the fruit, so that you have an empty shell.

3. Fill each orange shell 3/4 full with cake batter.

4. Nestle each orange within an 8-inch square of foil; place directly on grill.

5. Grill for 15 to 20 minutes; shift frequently. To check if the cake is done, insert a skewer or toothpick; if it comes out clean, the cake's ready.

6. At this point you have two options: you can let them cool, and frost liberally with chocolate fudge frosting and slices from the unused top portion of the orange as garnish; or, you can eat the hot, unfrosted cake directly from the orange. Your choice.

Rich Fudge Frosting

- makes enough frosting for 12 to 15 cakes grilled in oranges -

Ingredients

1 stick butter
3 tablespoons cocoa
1/3 cup light cream
1 1/2 teaspoons vanilla
4 to 6 cups confectioners' sugar

Procedure

1. In a saucepan, combine butter, cocoa, and milk; bring to a light boil.

2. Add vanilla. Also add confectioners' sugar, cup by cup, stirring constantly, until the frosting has reached the desired consistency

Vanilla Ricotta Doughnuts

2009-09-10T12:05:00.000-07:00

Vanilla Ricotta Doughnuts

Recipe by Gale Gand

Vegetable oil, for frying

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 pound or 1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoons baking powder

Confectioners’ sugar, for dusting

Directions

In a large saucepan, heat 2 inches of vegetable oil to 375˚. Set a large wire rack over baking sheet, top with paper towels and position it near the saucepan.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners’ sugar

Caramel Popcorn

2009-09-10T11:54:00.001-07:00

Salted Caramel Popcorn

* 1/2 cup butter
* 1 cup packed brown sugar
* 1 cup corn syrup
* 1 14-ounce can of sweetened condensed milk
* sea salt (I used Murray River Flake Salt)

Combine all caramel ingredients in a saucepan over medium heat. Bring to a boil, stirring to melt and blend all ingredients together. Reduce heat to low and continue a slow boil; stir constantly to avoid the caramel from burning. Caramel is done when it reaches the soft ball candy stage (approximately 10 minutes at slow boil). While still hot, pour caramel over a big bowl of popcorn, mixing well to coat. Sprinkle liberally with the sea salt, again, mixing well for even coverage throughout the batch.

Oatmeal Cookie Granola

2009-09-10T11:48:00.000-07:00

Ingredients:

4 cups oats (or any combination of grains to equal 4 cups)

4 tsp vanilla extract

1/3 cup flax seed (this is optional)

1/2 cup brown sugar, packed

1/3 cup honey

1/8 tsp nutmeg

1/4 tsp salt

1/4 tsp cinnamon

4 T butter

Directions

Preheat your oven to 300 degrees. Combine your oats, brown sugar, flax, salt, nutmeg, and cinnamon in a large bowl.

Melt butter and add honey to a small saucepan.

Once this simmers remove it from heat and rapidly stir in the extract.

Mix this well, and pour it over the dry mixture. You will need to mix this up thoroughly to get an even coat.

Place this on a greased cookie-sheet and bake for 20 minutes or so.

Once finished let it cool and ziplock it!

Frozen Smores Pops

2009-09-10T11:29:00.000-07:00

MMMmmmmm.....

Wax paper 10 wooden picks 10 large marshmallows 1/4 cup graham cracker crumbs 1/2 cup (3 ounces) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

Line tray with wax paper. Press one wooden pick into each marshmallow. Place graham cracker crumbs in small, shallow bowl.
Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted.
Dip marshmallows into melted chocolate using wooden picks; roll marshmallows to cover completely with chocolate. Dip into graham cracker crumbs, rolling to cover. Transfer to prepared tray.
Freeze for 20 minutes or until chocolate is set. Enjoy immediately or transfer to airtight container and store in freezer for up to 1 week. Be sure to allow marshmallows to sit at room temperature for a couple minutes prior to eating.

Makes 10 servings.

Craving Crepes

2009-09-10T11:24:00.000-07:00

Crepes

3 eggs, well beaten
1 1/2 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons melted butter

Combine eggs and milk. Add flour and salt and last the melted butter. Beat until smooth. Batter can be mixed in blender. Cover and place in refrigerator for 1 to 2 hours.

Heat a 6-inch greased skillet. Add 1 tablespoon of batter. Tip skillet from side to side until batter covers the bottom of the skillet. Brown crepes on both sides. Keep hot. Place desired filling in center and roll. Add sauce.

Microwave Cheesecake

2009-09-10T07:57:00.000-07:00

This AMAZING treat was brought to you by 2Stews.com, Go check them out.

Microwave Mug Cheesecake

2 ounces low fat cream cheese, softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents liquid from forming)

For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.

In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins.

Instead of a crust, I added a crumb topping. I found a crust just gets soggy on the bottom, but as a topping it is perfect. The hardest part of this easy cheesecake is standing with your spoon waiting, while it cools in the refrigerator!

Jalapeno Popper Dip

2009-08-29T09:51:00.000-07:00

I'm so excited! I found a new blogger that I adore! His name is Kevin and I was sent the Zucchini recipe below from a friend who said she had modified it from his recipe. You need to check him out, the blog is called Closet Cooking and he has some drool worthy recipes over there including this:

Now you have to click on the pic above to actually get the recipe. He has SOOOO many more too so go check him out.

Parmesan Crusted Zucchini Sticks

2009-08-29T09:43:00.001-07:00

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

1/2 cup Panko crumbs

1/2 cup grated Parmesan cheese

1 teaspoon oregano or fovorite italian seasoning mix

1 pound zucchini sliced into sticks and pat dry

salt and pepper to taste

1 egg, lightly beaten

1 Jar of favorite Marinara sauce

Mix the Panko crumbs, Parmesan and oregano in a bowl, season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Repeat. Place the zucchini on a baking sheet in a single layer with the skin side down and bake in a preheated 425F oven until golden brown, about 20-25 minutes. You can also deep fry for 3-4 minutes if you prefer instead of baking.

Separate your Marinara sauce into 2 bowls and serve warm with zucchini.

*Just found out this recipe was modified from the original recipe found on Closet Cooking, please go check out Kevin and give him some love! Thank you Kris for sending me this info :)

Salad dressings

2009-08-29T09:14:00.000-07:00

I really hate a bottled salad dressing. I don't know why but I have yet to find one that I like that costs under 8.00 and really, who wants to pay 8.00 for some salad dressing?! Anyway, I have been scouring the net looking for some yummy simple salad dressings and I'm quite pleased with what I have so I thought I should share with the few of you who read this. :)

Sesame Soy Vinaigrette

1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons soy sauce, I prefer a low sodium dark one for this
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon finely grated fresh ginger (or 1/4 teaspoon ground ginger)

Blend it all together!

This is amazing drizzles over roast chicken slices and a simple cabbage mix all rolled up in a tortilla. I also love this over spinach, mandarin oranges and wonton strips.

Creamy Dill Ranch Dressing

1 small shallot, peeled
3/4 cup low fat sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk powder OR 2 tablespoons white-wine vinegar1/4 cup nonfat milk
1 tablespoon chopped fresh dill OR 1/2 tablespoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Add a bit more milk if needed to thin

Blend it all together!

Okay, I haven't tried this yet but man doesn't it sound so good? I was thinking it would be great to blend it all with a jalapeno or two (seeded) and a teaspoon of chopped garlic.

Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1 teaspoon of either Italian seasoning mix or a Greek seasoning mix

Blend well!

This is a common one around our house, I drizzle it on roasted potatoes and I stir-fry veggies in it all the time.

Fried Cheese. What Could be Better?

2009-03-25T08:28:00.000-07:00

As I'm sure you can tell by today's posts, I am craving junk food. I don't want anything even remotely healthy right now, even though I really should. So instead of eating a plethora of greasy and sugary and very bad for you foods, I am just going to look. And drool. This one I found on FoodGawker.com today. Check that place out, it's like food porn. Really!

Ingredients:
16 Oz Mozzarella
approx 1 cup flour
2 eggs
1-2 tsp Herbs De Provence (as per taste) or 1 or 2 tsp of your favorite dry Italian seasoning
approx 1 cup bread crumbs

Slice the Mozzarella into thin slices about 1/2 inch. Remove excess moisture.
Beat the eggs in a shallow cup. Place the flour in another and season it with some pepper and Italian herb seasoning. Place another cup of Bread crumbs nearby.First dip the slice in the flour and coat it all over. Shake off any excess.
Then dip the slice in the egg and coat it evenly.
Next place it in the bread crumbs and coat it shaking away the excess.
Drop in hot oil and fry for a 5-8 seconds. Do it in batches but take care to note not to keep the breaded cheese for too long else it will break away in the oil. Similarly the oil should be med-hot in temperature. Lower temperature will cause the cheese to break down and too hot will burn the slices :)Place it in paper towel.
Serve with your favorite marinara sauce if you choose.

Safe Raw Cookie Dough Recipe

2009-03-25T07:54:00.001-07:00

I'll admit it, I usually eat more cookie dough than I do the baked cookies. I don't really care about the risk of salmonella for me but I very much care when it comes to my 5 and 3 year old. So...now when I make cookie dough that I know I won't be cooking I make this recipe. This is also the recipe I use when I want to add cookie dough to homemade ice cream. My kids love this dough and I usually put in both peanut butter chips and chocolate chips. Oh and by the way, this is amazing as dough but if you try to bake it, it comes out a bit flat.

2 C all-purpose flour
1/2 t salt
3/4 C unsalted butter, melted
1 C packed brown sugar
1/2 C white sugar
1 T vanilla extract
4 T milk
Any amount of any mix-in you'd like

Mix all ingredients in a big bowl. Eat and enjoy!

Cafe Rio Copycat Recipes

2009-03-13T11:29:00.000-07:00

Cafe Rio Shredded Chicken

5 lbs chicken breast- boneless skinless
1 small bottle zesty italitan dressing
1 Tbsp chili powder
1 Tpsp cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Cilantro-Lime Rice

Ingredients:

1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing

Ingredients:
1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro

Method:
Combine all ingredients in a blender. Blend until smooth. Pour over pork and rice in a salad, or use as a dip for tortilla chips. Store in refrigerator up to 1 week.

Potato Skin Slices

2009-02-24T14:20:00.000-08:00

Ingredients:

2 russet potatoes

Salt, to taste

Black pepper, to taste

Paprika, to taste

1/3 cup colby-jack cheese

5 slices of bacon, cooked and diced

Green onions for garnish, if desired

Sour cream, if desired

Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Indian Flat Bread

2009-02-24T14:09:00.000-08:00

I'll be honest, I'm not the biggest fan of Indian food. I've tried but I can only tolerate a few dishes, actually I'm pretty sure that I'm allergic to coriander so I guess that is a pretty good excuse considering most Indian foods have coriander in them. So when we do go out to eat Indian I pretty much live on Masala and Naan, which is a flat bread similar to this one. This one is a bit more flaky and soft which I love and it is one of the easier breads that I know how to make. You can also add garlic powder and oregano to the top before cooking if your wanting a bit more flavor in your flat bread.

You'll need:

2 cups flour
1/4 tsp salt
1 egg, lightly beaten
2 tbsp oil
3/4 cup water
4 tbsp butter, melted
oil, for frying

1. With a fork, mix the flour and salt in a medium bowl. Add beaten egg, oil, and water, and mix with fork till dough starts to come together. Turn out on floured surface and knead into a smooth, elastic ball, about 10 minutes. You may need to add more flour or water to make the dough a workable consistency.
2. Return dough to ball and cover with a damp towel. Leave it to rest for 1 hour or more.
3. Pinch off lime-sized balls of dough, and roll them out into thin circles on a floured surface. Brush a thin coat of ghee over entire surface. Starting at one end, roll dough into a thin roll (like rolling up a jelly roll, or cinnamon buns). Holding one end of the roll between fingers, twist the dough in on itself in a spiral, pinching loose end into the circle to secure. Allow dough to rest for 15 minutes.
4. Heat 2 tsp oil in a cast iron pan over moderate heat. Flatten the spirals of dough with the palm of your hand, then thoroughly flatten them into thin circles using a rolling pin. Transfer to hot pan, and cook until air bubbles form in dough, about 2 minutes. Brush with butter, and flip. Continue cooking till golden brown, about 1 minute longer. Transfer to a serving plate and tent with foil to keep warm. Add another 2 tsp oil to pan and fry next parotha, continuing the same procedure for all the dough.

Coconut Chocolates

2009-02-24T13:50:00.000-08:00

I am craving theses right now. If I had all of the ingredients I would make these, which may be a problem because the are most definitely NOT on my diet for the day. But a girl can look, right?

Oh and by the way, I found this over on Palachinka, show some love and go check her out.

1/2 Cup heavy cream

1 and 1/3 cup sugar

1 and 1/8 Cup heavy cream flavored margarine (you can substitute it with regular margarine)

1 cup dessicated coconut

1/2 cup dark chocolate chips or 8oz of a chocolate bar

2 Tbsp oil (for chocolate)

Dice margarine. Put cream, sugar and margarine in a pot and heat everything until it boils. Let it boil for another 5 minutes.Remove from heat and stir in coconut.

Line rectangular baking pan with a baking paper and pour the mass inside. Leave in the fridge overnight.

The next day, turn it out onto a cutting board and remove the paper.

Cut it into cubes or into bars and cover each cube with melted chocolate, let them harden, and then it's all done. You can eat!

Nuttery Butter Banana Pudding

2009-02-22T09:05:00.000-08:00

This recipe is from the Southern Living recipe collection. I just LOVE banana pudding but pairing it with Nutter Butters, wow, I may gain 10 lbs in one sitting. This one isn't exactly calorie friendly but I say every now and then you just have to go all the way!

Ingredients
3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 tablespoons butter
2 teaspoons vanilla extract
5 medium-size ripe bananas
1 (1-lb.) package peanut butter sandwich cookies
2 cups sweetened whipped cream
Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs

Preparation
1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.
Note: For testing purposes only, we used Nabisco Nutter Butter® Sandwich Cookies. For photography, we divided mixture between 2 (1 1/2- to 2-qt.) wide-mouthed pitchers.
Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.
Note: For testing purposes only, we used Jell-O Vanilla Instant Pudding and Pie Filling and Cool Whip Extra Creamy.

-Southern Living

Pulled Pork

2009-02-13T09:38:00.000-08:00

I found this recipe on The Crockpot Lady's Web site and thought this would be great on sandwiches, a Bbq pizza or on a yummy salad with black beans. Costoc had pork on sale and I stocked up but I had no idea what to do with it all. I think Im going to cook up about 6 lbs so I can shred it and freeze in 1 lbs bags so I can get six meals out of this.

4 pounds boneless pork shoulder

1 onion, sliced in rings

2 cups ketchup, about a 24oz bottle

1/2 cup warm water

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

1/2 teaspoon kosher salt

The Directions.Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. Serve over rice, or make sandwiches on rolls or sliced bread.

Eel Sauce and Egg Rolls

2009-02-13T09:18:00.000-08:00

No, it's not made of Eel, it is a sauce that is reduced after simmering that is often put on eel, which is how it got it's name. Most people would put this on their Sushi, I'll admit I'm pretty dang scared of Sushi after getting very sick eating it a few years ago, so I usually make this sauce and dip in homemade eggrolls and pot stickers.

Eel sauce

(I usually make about 3 times this much for a appetizer of eggrolls that would feed 4 adults)

6 tbsps

soy sauce

4 tbsps mirin (a japenese white cooking wine)

2 tbsps brown sugar

a dash of rice wine vinegar

To make the eel sauce: Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).

Pork Eggrolls, the easy semi homemade way

Eggroll wrappers, the large square ones. I prefer flour based to rice based.

1 lbs ground pork

2 cups of shredded cabbage mix, you can find it bagged in the produce section

1 can of water chestnuts, chopped

1 can of bean sprouts, (use canned not fresh) drained

2 Tbsp dark soy sauce

2 tsp Oyster sauce

1 tsp ground dried ginger

1 tsp dried garlic powder or 3 tsp minced garlic

1 tsp brown sugar

a dash of rice wine vinegar

1 egg for eggroll wrapping.

1 cup canola or vegetable oil for frying

Optional fillings: Mushrooms, scallions, celery, carrots shreds, pretty much anything you want!

Brown your pork but add sugar, rice vine vinegar, garlic, ginger, soy and oyster sauce while the beef is still under cooked. Stir until well browned. Take off heat and add in water chestnuts, bean sprouts and cabbage mix to pork and stir well. Place in fridge for at least an hour, covered.

To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
Repeat with remaining wrappers and filling.

Heat oil in a deep sided frying pan or skillet on med until hot enough that a small piece of eggroll wrapper will float and bubble when thrown in. Place eggroll in oil and turn after about 30 seconds. Take out and drain on paper towel when browned evenly.

Serve with your eel sauce and enjoy!

Food Storage and Meal Planning

2009-02-11T11:24:00.000-08:00

One of my goals for 2009 is to get enough food storage in stock so we are prepared in at least one way if Doug is laid off. See, my hubby is in the technology field and the economy could have a huge impact on, just like everyone else out there. It's hard to put away an extra mortgage payment to pay extra on loans sometimes but food storage is something that EVERYONE can have on any budget as long as you plan for it. That where my problem was, how do I plan for it? What do I need? How much? I needed a food storage plan, both long term and short term. Luckily a neighbor told me about My Food Storage Deals and I signed right up! This web site is ran by an awesome woman who not only keeps food storage for her family for an entire year but she also teaches others how to do it thru her web site. She takes the grocery circulars and tells you which prices are best, what to stock up on and even what meals you can make and all for under 8.00 a month with a free two week trial, just go to My Food Storage Deals and sign up using the promotional code FREE TRIAL. Seriously, check her out!

The other part of my food storage plan is to get at least 60 affordable dinner meals, breakfast meals and lunch meals on this site so I can plan at least one month of meals. I figure I will make 5 simple affordable meals for dinner and two meals a week that are still challenging and fun that will let us try something new.

I am also cutting coupons with the rest of the nation so I can hopefully save even more money on the items already for sale. I found a great free coupon printing site, SuzyCoupons.com where you can pick and choose which coupons you like and print them off for free. Also, if you buy certain items every month be sure to check their website for coupons. I needed more coffee creamer so I went to coffeemate.com and I printed off a coupon to save 1.00 on three bottles for a savings of 3.00!

By the end of the month I plan to have my monthly meal plan up with meals incorporated using my food storage items. My goal is to only spend 250.00 on food for the rest of the month so come back and check in to see how I'm doing!

Yaki Udon Beef with Beef

2009-02-10T20:30:00.000-08:00

Okay, I know I have said this before but seriously, you have to check out Soy and Pepper now!
This woman is so talented with both photography and culinary skills. Every time I go there I find a new recipe that I just HAVE to try. This was today's find:

1lbs beef, thinly sliced

1 tbsp light soy sauce

1 tsp mirin

1 tsp sake

1/2 tsp corn flour

Two portions of udon noodles

2 stalks of spring onions, sliced on the diagonal

2 bunches of bak choy or other greens, cut into sections

Oil for cooking

4 tbsp light soy sauce

2 tbsp sake

1 tsp thick dark soy sauce (or Japanese Worchestershire sauce)

2 tsp sugar

Pinch of salt

1/4 tsp sesame oil

1 tsp sesame seeds, toasted

Method: 1. Marinate the beef in light soy sauce, mirin, sake and corn flour for an hour or overnight.

2. Cook the udon noodles according to pack instructions. Drain and set aside. 3. While the noodles are cooking, heat a wok or large pan until hot and toast the sesame seeds in the dry pan. Stir to make sure they don't burn. Remove and set aside when lightly toasted.

3. While the noodles are cooking, heat a wok or large pan until hot and toast the sesame seeds in the dry pan. Stir to make sure they don't burn. Remove and set aside when lightly toasted.

4. Heat the wok again till it almost starts to smoke. Add some oil and when the oil is hot, add the beef. Stir fry briskly until the beef is half cooked, about 2 minutes. Set aside.

5. Heat more oil in the wok and add spring onions and boy choy. When the vegetables have just wilted, add the udon and the rest of the seasoning and mix well. Put the beef back into the wok to heat through and finish cooking. Dish out and sprinkle with sesame seeds to garnish.

Quick Biscuts

2009-02-10T13:12:00.000-08:00

2 C flour

2 Tbsp Sugar

3 tsp baking powder

1 tsp salt

1/3 C oil

2/3 C milk

Preheat oven to 475 degrees. Mix all of the dry ingredients together. Put the oil in a small boil and add the milk, but do NOT mix together. Pour the liquid into dry ingredients and stir until well blended. Fold into center or knead a few times then form it into a ball. Roll out dough to 1/2" thick between two pieces of plastic wrap or aluminum foil. Cut into 10-12 squares or use a glass to sut rounds. Bake for 10-12 minutes, or until very lightly browned.

Neiman Marcus Chocolate Chip Cookies

2009-02-10T12:05:00.000-08:00

Have you all heard this story about a customer begging for the recipe of these cookies and the bakery manager finally giving it over for 250.00? It's a pretty fun story but I'm told it isn't true, sorry! But the recipe itself is the actual recipe that Neiman Marcus serves. This cookie is so amazingly yummy that you may start craving the dough. In that case, make two batches and flash freeze small dough balls, then you can just grab a yummy frozen bite of heaven whenever you want!

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 TBS granulated sugar

1 large egg

2 tsp. vanilla extract

1 -3/4 Cups all purpose flour

1/2 tsp baking powder

1/2 tsp. salt

1 1/2 tsp instant espresso powder or 1 oz of strong brewed espresso and add 1 Tbsp flour)

1 1/2 cups semi-sweet chocolate chips

Directions: 1. Preheat oven to 300 degrees. Cream the butter with the sugars.

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.Stir in the espresso coffee powder and chocolate chips.

4. Drop cookies onto greased cookies sheet about 3 inches apart. Bake about 20 minutes or until nicely browned around the edges.

Corn Tortillas

2009-01-21T16:29:00.001-08:00

Tonight for dinner I am making a simple dish in the crockpot; Chicken breasts (3), a can of rotell and a can of black beans (rinsed). Cook on low in the crock pot for 8 hours then shred and put on a fresh tortilla, add cheese. Yum!

So I need to make some yummy fresh corn tortillas to fry up for our chicken tacos. This is seriously the easiest recipe ever!

Corn Tortillas

2 cups Masa flour (Maseca brand works well)
1 1/4 cup water, divided
1/4 tsp. salt
1. Combine Masa flour, 1 cup of water, and salt. Mix thoroughly. If dough is still too dry, slowly add remaining 1/4 cup water.
2. Line a tortilla press with two sheets of thick plastic wrap. You could also cut open a plastic produce bag if you want to recycle what you already have. (Note: if you don’t have a tortilla press, you can also try pressing the dough flat with your palms or the back of a skillet, or with a rolling pin.)
3. Break dough into 16 balls of dough; they will be about the size of a golf ball. Place one dough ball at a time between the plastic sheets on your tortilla press and press flat.
4. As you finish pressing each ball of dough, put it on a hot, ungreased griddle or skillet. Cook each tortilla for about 50 seconds per side. Put finished tortillas on a plate and cover with a cloth napkin to keep them soft and warm. Serve immediately."

Hint: If you are in the mood to be a little naughty you can actually fry these in a about a 1/4 inch of oil in a large pan. That's what I'm doing tonight!

Superbowl

2009-01-20T13:51:00.000-08:00

To have a successful Superbowl party I think you need great food. I'm talking about food that makes you drool, food that you see and you are drawn to, and even more importantly, easy yummy food that a man is not embarrassed to serve his friends. Dips, soups, chili, wings, cheese, etc. But, these recipes don't have to be boring by any means, just easy. So I thought I would put a few together for you...

Ranch Cheese Ball
Ranchers Steak Chili
Seven Layer Bean Dip
Sweet and Spicy Hot Wings

Let's start with 7 Layer Bean Dip!

7 Layer Bean Dip

You will need:

1 stalk of green onions (scallions)
1 packet of taco seasoning
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 12 oz container of sour cream
1 can of refried beans
1 large tomato
1 small 2 oz can of chopped olives
1 12oz jar of favorite salsa
2 cups cheddar cheese, finely shredded

Layer 1: Mix refried beans with the garlic powder and cayenne pepper and spread on the bottom of casserole dish.
Layer 2: Mix sour cream with packet of taco seasoning and spread on top of beans.
Layer 3: Pour jar of salsa on top of sour cream in an even layer
Layer 4: Chop and tomatoes until well dices and drop evenly onto salsa layer
Layer 5: Chop scallions finely and layer evenly on top of tomatoes.
Layer 6: Sprinkle chopped olives in an even layer onto of other
Layer 7: sprinkle cheese on top and create the final layer, it seems like a lot but I like to use all of the cheese.

Serve with Ranch Doritos, Nacho Doritos or plain corn tortilla chips. Enjoy!

Ranch Cheese Ball

You'll need:

1 8oz package of cream cheese, let it set out for 30 minutes to reach room temperature
2 cups of finely shredded cheddar cheese
1 package of Hidden Valley dry ranch mix
1/2 cup of bacon bits or crispy fried bacon broken into small pieces

Mix cream cheese and ranch mix with an electric mixer, you want this to be very well mixed. Slowly add in your cheddar cheese and mix until all cheese is incorporated into the cream cheese mixture. Roll into a ball or log and place in fridge for 1 hour to set. Before serving roll in the bacon and serve with crackers. Enjoy!

Sweet and Spicy Hot Wings

You'll need:

4 lbs of chicken wings or mini drummetts

1 Half gallon of buttermilk or 1/2 gallon of whole milk with 1/4 cup of vinegar added

2 cups of Franks Red Hot Sauce plus 1/2 cup set aside

2 cups of brown sugar

5 tbsp of white karo syrup

1/3 cup of apple cider vinegar

Rinse chicken pieces well in a colander. Mix buttermilk and 1/2 cup of Franks Red Hot Sauce. Add chicken pieces, cover and soak over night. turn once if possible to make sure each piece is well coated.

Next day: Place chicken pieces on a towel to soak up all extra moisture. Place on large baking sheet and bake at 400 degrees for 50 minutes to an hour, turning half way.

When you have 10 minutes left before chicken is ready combine the rest of the ingredients in a medium sized pot. Cook on medium while stirring, you must stir! When the mixture comes to a boil keep stirring for 3 minutes, turning the heat down if necessary. Let boil for only 3 minutes and take the pan off the heat. Very Important! If you boil too long it will turn into the candy ball stage and will not work!

When chicken is done pour sauce over wings and serve with blue cheese or ranch dressing and celery sticks. Enjoy!

Ranchers Steak Chili

You'll need:

2 Tbsp. olive oil

2 large yellow onions chopped

2 large green bell peppers chopped

1 large red pepper, chopped

1 cup chopped celery

2-pound sirloin steak

2 Tbsp. chili powder

1 tsp ground cumin

2 Tbsp minced garlic

1 can (28 oz.) diced tomatoes

2 Tbsp tomato paste

1 cup water or beef stock

Salt and pepper

First salt and pepper meat and brown in a hot cast iron or heavy bottom pan with olive oil a little at a time, add to crock pot when done. Saute onions and peppers in the same pan 5 minutes. Then add to crock-pot.
Add garlic and spices to the pan and saute about 30 seconds to 1 minute till fragrant tomato paste and saute a minute more, and then add some of the water or stock to the pan and deglaze bottom of the pan. Pour into the crock-pot with the rest of the ingredients.
Add celery and can of tomatoes to crock pot with the rest of the water or stock and then turn on high until it comes to a light simmer.
20 minutes before serving you will need to rub olive oil, salt and pepper on your sirloin steak. Set your pan to medium high and grill on one side for 3 minutes. Turn and grill on other side for additional 3 minutes. Set the steak aside (This is VERY Important!) to let the juices redistribute for about 5 minutes. Chop steak and add to chili and serve in large bowls.
Garnish with sour cream and chopped red onions if desired.

Cherry Filled Cupcakes

2009-01-18T09:36:00.000-08:00

Yum. That's really all I can say. Yum. I was on a friends blog the other day, Windy Sydney and she was showing how to make these delicious little beauties step by step. My son, the 5 year old, loves to cook and was craving cupcakes yesterday, guess what we made? Yep! They taste just as good as they look. I'm using the photos found on Windy Sydney because we ate all of ours before we had a chance to take a pic. Plus, to be honest, ours weren't as pretty as hers. Oh, I'm also including a wonderful homemade white cupcake recipes in case any of you are feeling domestic today, if not, the Betty Crocker white mix in a box is also oh so wonderful.

First step, prepare your cupcake according to the directions on box or you can try out the recipe below the pics.

Let the cupcakes cool completely. Very important step, and anyone who has attempted to add frosting to still-warm cakes will agree.

Cut a cone-shaped hole in the cupcake and put the top of the cupcake aside...

Add the cherry pie filling or any other filling you might enjoy. I am going to try adding chocolate pudding or caramel in the cupcakes next time!

Trim off excess cake from the "lid" of the cupcake and replace it

Add frosting, decorate and then eat!

Moist White Cupcakes

5 egg whites
1 cup milk
2 1/4 teaspoons vanilla
3 cups sifted cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons white vinegar
12 tablespoons unsalted butter
1 cup boiling water

Preheat oven to 350F (175C).

Combine milk and vinegar, let sit for one minute then add baking soda. In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using). In a mixing bowl, combine the dry ingredients and mix them together on low to blend. Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated. Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.

Pour into cupcake pans, line or grease first. Bake at 350 degrees for 17-19 minutes.

Mongolian Beef-PF Changs Clone

2009-01-13T11:09:00.001-08:00

I was actually email this recipe today and I had to post it. I'm not sure where she got this recipe but it looks like a winner and I am so excited to try this because I love crispy sweet beef Mongolian. Every time I go out to eat I want Mongolian beef, ham fried rice and pork chow mien. I might have to go get some for lunch now.

1 # flank steak
1/2 cup reduced sodium soy sauce
1 t minced fresh ginger
1/2 cup water
1 T minced garlic
1/3 cup dark brown sugar
1 cup peanut oil
1/4 cup cornstarch
2 t peanut oil
veggies cut for stir fry - pea pods peppers, carrots, etc
3 scallions - trimmed, sliced length wise into 12 pieces

Make the sauce by heating the 2 t of oil in a saucepan over medium -lo heat. Add ginger and garlic and saute for a minute or two. Add the water and soy sauce and then dissolve the brown sugar in the sauce and raise the heat to medium and cook until it thickens- several minutes. Remove from heat.
Slice the beef against the grain into very thin slices. I freeze the meat for about 45 minutes so i can slice as thin as possible. Toss the steak with the cornstarch to coat both sides slightly- they will separate. Let sit for a few minutes.
Heat the peanut oil in a wok until it is hot, but not smoking. Working in batches, add the beef and cook for about 2 minutes, stirring around for even cooking, until it takes on a dark crispy look. Using a slotted spoon, transfer to a paper towel platter. Repeat.
Pour the oil out of the wok and wipe clean. Add a little fresh peanut oil and stir fry the veggies in the order of what needs more cooking. Add the meat back into the wok, then the sauce and cook for a minute or so to combine the flavors. Add the scallions and cook for another minute.

Beef Enchiladas

2009-01-12T16:35:00.001-08:00

Okay, I saw this recipe on Nook and Pantry and I just had to pass it along. You must go check out her site, the pictures will make you drool! I also thought this would be a perfect dish to serve with the beans and rice posted here earlier today. I really love some nice spicy food on cold winter days.

Main Ingredients
3/4 lb lean ground beef
1 medium onion, diced
3 cloves of garlic, minced
Salt and pepper
Roughly 8 6-inch corn tortillas
1 1/2 C shredded cheddar or pepper jack cheese or a combination of the two

Enchilada Sauce
2 Tbsp lard or bacon fat or substitute oil or butter
3 Tbsp flour
1 rounded Tbsp chili powder
3 chipotle chilies packed in adobo, seeds removed and minced
2 Tbsp adobo sauce from the can of chipotle chilies
2 C chicken stock + 1 C water
Salt and pepper

Optional Garnishes
Chopped cilantro
Sour cream
Guacamole

To Prepare
In a medium saucepan, heat two tablespoons of lard (or cooking fat of your choice) over medium heat. Add 3 tablespoons of flour and whisk until the mixture, the roux, looks blonde. Add the chili powder and minced chipotle chilies, whisk and cook until fragrant, about 30 seconds. Slowly whisk in the chicken stock and water mixture and the adobo sauce from the can. Simmer the mixture until it is thick and bubbly (if it looks too thick, add some more water). Season with salt and pepper.Heat 2 teaspoons of oil in a skillet over medium high heat. Add the ground beef and break it up into bite size pieces. Cook the ground beef until it is browned and cooked through. Drain the beef and set aside. Reserve about 2 teaspoons of fat in the skillet from cooking the beef. Heat over medium heat and add the onions and a pinch of salt. Cook until the onions are soft and translucent. Add the garlic and cook until fragrant, about 30 seconds. Turn off the heat. Add the drained ground beef back into the onion mixture and add about a half cup of enchiliada sauce and season with some salt and pepper if needed. Set the meat mixture aside.Wrap the stack of tortillas in foil. Preheat the oven to 450 degrees F and put the tortillas in the oven while it preheats. When the tortillas are warm and pliable, remove them from the oven. Spread about a 1/4 cup of enchilada sauce on the bottom of an 8x8 baking dish. Add a 1/4 C of the meat mixture and about two tablespoons of the shredded cheese to a tortilla and roll it up. Place the roll seam side down in the baking dish. Repeat with the rest of the tortillas and fill the baking dish. Top with remaining sauce and sprinkle cheese evenly on top. Bake in a 450 degree F oven for 15 - 20 minutes, until hot and bubbly. Serve with optional garnishes and a side of spanish rice.

Gyros

2009-01-12T16:19:00.000-08:00

Take a minute to take in that picture. Yes, I know, it almost hurts.

Okay, now let's make it! I'm assuming most people don't have a rotisserie at home, kudos to you if you do. Anyway, this recipe has been adjusted so you don't need one, yay! I promise, this recipe is worth it. I will also post a recipe for the traditional cucumber yogurt sauce and I would suggest that you slightly grill your pita, it just makes it that much better. This would also be so wonderful if you served it with homemade french fries.

Gyros By Nancy Gaifyllia, About.com

GYRO MEAT
2 1/2 pounds of boneless pork loin or shoulder
white wine vinegar

GREEK GYRO SEASONING MIXTURE
3 tablespoons of sea salt
1 1/2 teaspoons of sweet paprika
1/4 teaspoon of pepper
1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)

FOR PITA WRAP SANDWICHES
6-8 pieces of thin pita bread (not pocket pita)
1/2 cup of cucumber sauce, I'll post below this recipe
1 medium onion, sliced
2 tomatoes, sliced
french fries (optional)
olive oil

Preparation:
In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat:
Slice the meat against the grain as thin as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.
Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until browned and slightly crisp.
Alternate cooking methods: Do not cut the meat into strips before cooking. Cook on the grill (or in a roasting pan in the oven) until the edges of the meat begin to crisp, then slice and serve.

Cucumber Sauce:

8 oz. plain yogurt (not low-fat and preferably Greek Style)
1 medium cucumber
1/8 teaspoon white pepper or 1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 tablespoon dill
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon

Place 1 medium cut up cucumber in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped. Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ½ lemon, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, 2 tablespoon dill. Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix. Cover bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.)
Makes about 2 cups

White Bean and Ham Soup

2009-01-12T15:57:00.000-08:00

Picture by Taste of Home Magazine

I grew up on this yummy soup, I remember my mom starting it in a slow cooker before we would leave for church on Sunday. That night she would serve it with crusty bread, mmmmm. I've modified the recipe a bit, she used to get a ham bone and I am just not a fan of ham bone. Also, I usually don't plan well enough to use the crock pot so I've moved to canned beans instead of soaking my own and it works well for the stove top. The recipe below shows my changes...

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

2 medium carrots, diced

1 stalk of celery

1 small onion, chopped

2 tablespoons butter

1 Tbsp minced Garlic or 1 tsp granulated Garlic

3 cups water

1-1/2 cups cubed fully cooked ham

1/2 teaspoon salt

1/8 to 1/4 teaspoon white pepper

1 bay leaf

Optional: 1 tsp of liquid smoke. If you use this add when you add beans and stir well.

Mash one can of beans; set aside. In a large saucepan, saute the carrots, celery and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans and liquid smoke if desired; cook over medium heat until heated through. Discard bay leaf.

I love to heat up some crusty artisan bread to tear off and dip. Yum!

Spaish Rice and Beans

2009-01-12T15:34:00.001-08:00

When I crave simple food with some spice in it I usually turn to rice and beans. After all, it takes only a bit of time to make this amazing meal and it is cheap too!

For the beans, saute one large diced onion, 3 cloves of garlic, minced, and one large diced red bell pepper until beginning to soften. To the vegetable saute add 1 can of diced tomatoes with their juice, 3 cups of cooked pinto beans, and 1/4 cup tomato paste. Stir to combine, then season with chili powder and cumin until desired taste. Simmer for a few minutes to combine flavors.

Now for the rice...

2 cups of rice

2 garlic cloves

1 large tomato or 1 can of tomato sauce

1 small slice of onion

1 tbsp olive oil

4 cups of chicken stock. You can cook your own or just add water. Sometimes I cheat by adding Swanson canned stock.

1 tsp salt
You want to brown your rice by adding the olive oil and cooking over medium heat. Watch it carefully cause it browns quickly once you get going. Then in a blender add your tomatoes, onion, garlic, two cups of liquid and seasoning or salt and liquefy until it all is blended together. This will be the sauce you will then add on to the browned rice.You will then add the remaining two cups of liquid stir ( this is the only time you will stir it ) and wait until it comes to a boil then reduce heat to simmer add lid. You will then slow cook it for the next 20 minutes or so ( you will want to check it this could vary depending on stove). The rice should be fluffy once it's done and should not stick to the pot.

I like to layer rice, then beans, cheese and sour cream and I serve with a side or warm flour tortillas. Enjoy!

2009-01-05T09:16:00.001-08:00

One of my New Years is to get my children to eat more fruits and veggies and to feed them a better breakfast. This means I will have to disguise their veggies and fruit into something that they will actually eat. So I'm starting with these Pumpkin Muffins I saw on Muffin Top. I know Muffins aren't known for being low calorie but the kids need more meat on their bones so I'm not to concerned. I think I'm going to make a batch for me and the hubby using splenda instead of sugar and I'm going to add about 1/4 cup of flax seed flour. We'll see how the side by side taste test goes.

INGREDIENTS:

1.5 cups all-purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice

1.25 cups plus 1 Tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

DIRECTIONS:

Pre-heat oven to 350F.

Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Easy 30 minute dinners

2008-12-27T07:53:00.000-08:00

Italian Chicken

You'll need:

1 bottle of your favorite Italian style salad dressing, the oil based kind not creamy.

4 Chicken breasts, half this recipe if you need to

1 bag of frozen veggies, any type you prefer.

1 package of linguine, I prefer the fresh linguine from the refrigerator isle.

1/2 cup Parmesan cheese

Place chicken in a oiled and deep sided pan on stove, pour the bottle of salad dressing over the chicken evenly. Cook on Medium -High on each side for about 3 minutes, just enough to brown the sides. Reduce heat to Medium and cover, set timer for 10 minutes.

For pasta fill a large pot with water and set to high heat, when the water comes to a boil turn down to medium heat and add pasta, cover. Cook according to package direction.

When your timer for chicken goes off add your frozen veggies to the pan and toss in the Italian dressing. Cover again for two minutes then check your chicken to make sure it is cooked thoroughly. If cooked set the pan aside and turn off burner. If needed cook for additional time in 1 minute increments.

Check pasta, when cooked drain and add portions to plate. Place chicken breast over pasta and spoon veggies over chicken. Add Parmesan cheese tot he remaining dressing in pan and heat until melted, pour your sauce over the top of your dish and enjoy!

Marinated Flank Steak

You'll need:

1 flank steak, about 24 oz to feed a 4 person family

1 bunch fresh Basil, about 4 oz

1 bunch fresh parsley, about 4 oz

1 table spoon of crushed garlic or about 3 cloves

1 cup vegetable oil

1 small bottle of sprite

4 golden baking potatoes

any potato fixings that you might like

Night Before: Place basil, parsley, garlic, oil and sprite in ziplock bag, place the raw flank steak inside and coat well. Place the bag inside a leak proof dish just incase the bag leaks, you don;t want this stuff all over your fridge. Marinate over night or for a minimum of 3 hours.

Take steak out of the fridge 10 minutes before grilling. set on a paper towel to absorb any marinade still on the surface. Grill for 2 minutes of each side on a pre-heated and very hot grill. Then turn down to medium and cook for about 4 minutes for medium rare and an additional 2 minutes for Medium, 2 for Medium well. Set steak aside and DO NOT CUT INTO IT! If you cut into it now it will lose all the juices. Just let it sit.

Cut potatoes into quarters and drizzle oil over lightly, salt and pepper to taste. Pre-heat oven to 400 degrees. While oven is preheating put potatoes in microwave for 6 minutes in a oven safe/microwave safe pan. This will cook the potatoes through for the most part. Then place in over for 5-7 minutes to crisp up.

Serve your flank steak and make sure to cut AGAINST the grain in a slanted motion, this will help break up the fibers of the steak when cutting. Place potatoes to the side and top with any toppings desired, I like sour cream and cheese on my roasted potatoes, yum! Enjoy!

Meatball Sandwiches

You'll need:

1 can of Pillsbury french bread dough

1 small bag of frozen Italian style meatballs

1 jar of pasta sauce

1 package frozen corn

1/2 cup melted butter

8 slices of provolone or mozzarella cheese

Pre-heat over to 350 then place your bread dough, seam side down, on a lightly greased cookie sheet. Place in oven for about 24 minutes.

In a deep sided sauce pan add your sauce and frozen meatballs and set heat to medium, cover and let cook for about 15 minutes and stir every five. Turn heat to low/medium until bread is done.

When you have about 10 minutes left for the bread to cook place corn in a oven safe dish (or you can do this in microwave) then drizzle melted butter over corn. Salt and pepper to taste and place in oven for the remaining time.

When bread is cooked cut into 4 portions and slit down one side. Add your meatballs and sauce and cheese. Have roasted corn on the side. Enjoy!

Oreo Sugar Cookies

2008-12-21T18:32:00.000-08:00

Attention! Works best if you can make dough the night before.

- 1 cup all-purpose flour

- 1 cup Oreo crumbs

- 8 tablespoon sugar

- 1/4 teaspoon salt

- 1 teaspoon vanilla extract

- 1 egg

- 12 tablespoon unsalted butter

- Confectionary sugar for decoration

Preheat oven, 325 degrees F

Cream butter and sugar with electric mixer using medium speed. Add egg and vanilla extract, beat till blended. Sift in flour, oreo crumbs and salt. Blend in with low speed.

Gather dough, flatten into disk, wrap in plastic wrap. Refrigerate for an hour, or perferably overnight.

Line tray with baking paper. Roll dough into 1" balls. Place on tray, neatly spaced out. Bake for 15-18 mins.- Transfer to cooling rack. Sift confectionary sugar on cookies for decoration.

Sugar Cookie "Flooding" Frosting

2008-12-21T18:12:00.000-08:00

You know those beautiful sugar cookies that have the perfect frosting with no ripples and it is all glossy? You know, the ones you find in a bakery for 3.00 a cookie? Like this...

And this!

Well, I have the recipe for that frosting!

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

For a very finished look make two batches and add extra powdered sugar to one in 1 tablespoon increments until it feels a bit stiff. Color as desired then pipe an outline onto the cookie using a decorative tip. Do this first to have more of a defined edge to the frosting.

Use a atiffer frosting(like the above paragraph) to add decor and writing to your cookies, see the ginger bread cookies for an example.

Homemade Alfredo Sauce

2008-12-19T21:54:00.000-08:00

So this last week was an interesting one. I ended up in the ER with severe stomach pain and I found out that my annoying, painful ulcer that I had in October never really went away. So I am back on my special diet with means: No meat, no spicy, no raw veggies or fruit, no citrus sauces or juices, no caffeine and no carbonation (which means no coffee either, sad) and lots of dairy products because they coat the stomach.

Well, when I think dairy, I think ice cream and cheese. Therefore, I need Alfredo! And no canned Alfredo will do. Surprisingly it is very easy to make and will only cost about 8.00 to make a huge pan. You can also freeze the sauce if you have leftovers but I wouldn't freeze the noodles with it, they just never taste right after. Although, this makes a killer white sauce for a lasagna and freezes well. I hope you enjoy this as much as I do! Also, it is NOT light on the calories, sorry.

1 stick of butter

1 pint of cream

1 cup of freshly grated Parmesan cheese

nutmeg (trust me)

In a small sauce pan melt your butter on medium. When melted add in cream and keep stirring until the surface starts to "wrinkle", you know, the thing it does right before it boils. Turn it down and reduce your cream sauce by letting it simmer for about 10 minutes, it should reduce by about 1/3. Add your freshly grated cheese and stir until smooth. Then add just a pinch of Nutmeg. Really, just 1 pinch. Also, add pepper if you want to, be careful with salt though because Parmesan cheese is naturally salty. Let sit for 5 minutes and pour over your favorite shaped pasta. Enjoy!

Whole Wheat Pizza Dough

2008-12-15T08:40:00.000-08:00

This is what I'm making for dinner! Pizza!

Whole Wheat Pizza Dough
This recipe uses a unique flour called "white whole wheat" which is heartier and paler in color than most whole wheat flours. The herbs make for a very rustic flavored dough that's wonderful for any topping. White whole wheat flour is ground from whole hard white wheat berries and has the same nutritional value as whole wheat flour. It is milder than red spring wheat which is used in regular whole wheat flour. King Arthur and Bob's Red Mill are two brands to check. Crusts made solely from whole grain flours may be too tough so using the white whole wheat or adding unbleached white flours is a way to make the crust more tender.

Ingredients:
4 ½ cups white whole wheat flour

1 ¾ teaspoons salt

1 teaspoon instant yeast

¼ cup olive oil

1 ¾ cups of ice cold water

2 tablespoons rosemary and thyme, chopped, or your favorite Italian herbs

Olive Oil for coating and drizzling

Extra flour for dusting counter surface

Cornmeal for dusting the pizza stone or panParmesan cheese, as desired, for garnish

Instructions:
Stir together the flour, salt and instant yeast in the bowl of an electric mixer. Slowly, by hand, stir in both olive oil and the cold water until all the flour is absorbed. Add the herbs then mix on medium speed for at least five minutes, using the dough hook attachment. You will achieve a sticky, smooth dough that will come away from the side of the bowl and will be springy and almost elastic.
Flour a counter or mat and cut the dough into six equal pieces, then roll each piece into a ball. Rub them with olive oil, place inside sandwich bags, and refrigerate overnight or for several days if you are planning that far ahead.
About an hour before you want to serve the pizza, remove the dough ball from the fridge, but keep it covered to avoid drying out. All pizzas taste better when you use a baking stone, so buy or borrow one. Place it in the lower third of the oven and preheat the oven to 450 degrees Fahrenheit. (A sheet pan works well too, however, you should NOT preheat it or the pizza will burn on the bottom.)
Dust the stone or pan with cornmeal. Shape the pizza dough by pressing it into a round shape with your knuckles, dusting it with flour as necessary, until it stretches to at least 12" in diameter. Add your favorite toppings over the canned crushed tomato base, and then sprinkle on cheese, as desired. Slide the pizza onto the stone or pan and bake until the crust is crisp, about 10 minutes depending on your oven. Remove pizza from the oven and drizzle some high-quality olive oil and freshly grated parmesan cheese over it. Add red pepper flakes, dried oregano or garlic powder as desired. Serve immediately.

Hollywood Squares

2008-12-14T17:13:00.000-08:00

Thank you Homestead Housewife!

Hollywood Squares Ingredients:

2 cups peanut butter
2-1/2 cups powdered sugar
1/2 cup brown sugar
1 tsp. vanilla
1/2 cup graham cracker crumbs
1/2 cup butter, melted

Topping:
2 squares semi-sweet baking chocolate (I would use more chocolate)
1 tbsp. peanut butter

Directions: Combine all ingredients except topping ingredients. Mix well and press into a buttered 9-inch pan. Melt the topping ingredients together (the microwave works well for this) and spread over the top of the peanut butter mixture. Chill until topping is firm.Cut into squares.Enjoy!!

Parker House Rolls

2008-12-14T16:07:00.000-08:00

Picture by A Girl, A Market and A Meal.

When I was growing up (man that makes me sound old) we would have these rolls at every family gathering. It started with my grandma making them, then slowly it became my moms job and now my brother has taken over the tradition. Good thing too, I have yet to make any type of bread that turns out the way it should. It just doesn't seem like Thanksgiving without them though and I look forward to dipping them in gravy every year. The left overs are great for mini turkey sandwiches too!

3 T bread flour

3 T sugar

2 1/2 t yeast (one packet)

3 T warm water

2 C bread flour

2 T sugar

8 T butter, divided

1 C whole milk

1 1/2 t salt

3/4-1 1/2 C All Purpose flour

Combine first four ingredients in a small bowl and let sit until frothy. Meanwhile melt 6 T butter over low heat in small saucepan. Add milk and heat until lukewarm. In large bowl, combine bread flour, salt and remaining sugar. Stir in milk/butter combination and the yeast mixture. Stir until combined.

Add 3/4 C AP flour and stir until dough pulls away from the side of the bowl. Turn out onto floured board and knead until shiny and smooth, about 10 minutes. Dough should still be slightly sticky, but add more AP flour if it is too much so, up to 1 1/2 C total.

Put in buttered bowl and turn greased side up and cover with plastic wrap until doubled in size.

Turn out of the bowl onto a floured board and cut into 20 equal pieces, roll into balls and place in greased 9x13 pan (4 rows of 5). Cover and let double in size again (about 45 min) and then press a floured chopstick or ruler edge down the middle of each roll, creating a deep crease. Let rest for 15 more minutes.

Brush with remaining 2 T butter, melted.Bake at 375° for 20 minutes, or until golden. Let cool in pan for 15 minutes, then turn out, right side up and let cool completely on a rack. If making in advance, wrap well with foil and reheat the next day, still wrapped in foil, in a 375° oven for 15 minutes.

Shrimp Scampi

2008-12-14T15:59:00.000-08:00

Ingredients:

1 lb raw shrimp peeled and deveined
3/4 cup white wine
1 tsp lemon juice
1/4 cup light olive oil
1/2 cup unsalted butter
2 tablespoons blue bonnet margarine
3 tablespoons minced garlic
1/4 teaspoon paprika
1/2 tablespoon parsley flakes
Grated parmesan cheese to top
Diced tomatoes, optional
Angel Hair pasta, cooked

1: Heat wine, lemon juice, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
2: Then add paprika and parsley flakes, stir in and immediately add shrimp. Add diced tomatoes if you would like.
3: Cook for about 4 or 5 minutes or until shrimp turns pink.
4: Don't overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese.
5: enjoy!

More Chocolate...

2008-12-14T15:44:00.000-08:00

This is a recipe I saw on Food Gawker this morning, man I love that site. It was posted by Tah-Dah! @ our kitchen sink which I will link to later, the link button is having some issues on blogger today I guess. The recipe itself is from Martha Stewart, that woman can do anything I have decided.

Anyway, these look fudgy and yummy and soft and sugary. Yum!

Chocolate Espresso Snowcaps by Martha Stewart

Yield: 18 cookies

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons unsalted butter, room temperature

2/3 cup packed light-brown sugar

1 large egg

4 ounces bittersweet or semisweet chocolate, melted and cooled

1 tablespoon milk

1/2 cup confectioners sugar, for coating

In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.***
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice.
Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.
*** I shaped the dough into balls before freezing it. So, instead of forming a disk and freezing, I shaped the dough into balls (using the ice cream scoop to create a uniform size), transferred the balls to a baking sheet lined with wax (or parchment) paper, froze for 45 minutes, and then rolled in powdered sugar.

Hostess Style Cream Filling

2008-12-11T21:19:00.000-08:00

You know that delicious white stuff in the middle of the hostess cupcakes? Well...I found a recipe that is even better! I think this would be amazing sandwiches between oatmeal cookies too.

Vanilla Cream Filling:

3 tbsp all purpose flour

1/2 cup milk (low fat is fine)

1/2 cup butter (or trans fat-free shortening)

1/2 cup granulated sugar

1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Black and White Chocolate Cake Supreme

2008-12-06T09:47:00.000-08:00

I saw this today on FoodGawker.com, it was posted by Emily at Back to The Cutting Board, I have been looking for a recipe like this for a while now. I think I might make a chocolate macaroon crust instead of the graham cracker crust and substitute some coconut cream, blended of course, for the cream. Yum!

Black and White Chocolate Cheesecake Supreme

Crust:
2-3 cups graham cracker crumbs (depends how crusty you like your cheesecake)
6 tbsp. of butter
1/4 cup of sugar
1/8 tsp. salt
Cheesecake:
5 (8 oz.) packages cream cheese, softened
5 eggs
2 egg yolks
2 tsp. vanilla
1 3/4 cups sugar
1/8 cup all-purpose flour
1/4 cup heavy cream
4 oz. dark chocolate
6 oz. white chocolate

1. Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them. Preheat the oven to 350 degrees.
2. Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one). Apparently, real New York cheesecakes don’t have crust up the side, but I love the crust so I want to have as much as possible.
3. Place in the preheated oven and bake for 10 minutes. Take out to cool. Turn off the oven.
4. In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth. Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
5. Meanwhile, melt dark and white chocolate in separate sauce pans on the stove.
6. Once melted, remove the dark chocolate from heat and pour 1/3 of the batter into the pan. Pour the melted white chocolate into the remaining batter. Mix both until combined.
7. Pour 1/3 of the white chocolate mixture into the prepared crust. Drop in spoonfuls of the dark chocolate mixture on top. Pour in the rest of the white chocolate mixture over that. Finally, drop in spoonfuls of the rest of dark chocolate mixture and swirl it all around with a knife, but don’t overmix.
8. Place in the oven and turn it on to 400 degrees (F). Bake for 10 minutes and then turn it down to 200 degrees (F). Bake for 3 hours. Turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours before removing the springform pan’s side and serving.

Vinegar Cider Chicken over Mashed Potatoes

2008-12-06T09:22:00.001-08:00

Cider Vinegar Chicken over Smashed Red Potatoes

For the chicken:

3 T. Extra virgin olive oil
1 lb. chicken breasts, cut into 4-6 equal-sized pieces
1 large onion, sliced
2 T. honey
salt & pepper to taste
1/4 c. apple cider vinegar
1/2 c. apple cider or juice
1/2 c. chicken stock
1 1/2 t. rosemary1.

Heat olive oil in a large skillet. Season the cut chicken breasts with a little salt and pepper. Place in skillet and cook for 5 minutes. Flip and cook for another 5 minutes. Remove chicken to a plate and set aside.2. Add onions, honey and more salt and pepper to the skillet. Cook over medium-low heat for about 10 minutes, until the onions are nicely caramelized. Add the chicken back to the skillet.3. Add cider vinegar, cider or juice, stock and rosemary to the pan. Increase heat and bring to a slow boil. Let simmer until sauce is reduced by half, about 10 minutes.

For Smashed Red Potatoes:

2 1/2 lbs. baby red potatoes
1/3 c. butter
1 c. milk (plus more if needed for desired consistency)
4 T. cream cheese
1 T. garlic salt
2 t. pepper1.

Boil potatoes for 15 - 20 minutes, until tender. Drain and return to pot. Add butter to the potatoes and mash slightly.2. Stir in milk, cream cheese, garlic salt and pepper.**To make ahead and serve at dinnertime: I usually cover the skillet and place the whole thing in the refrigerator. I put the smashed potatoes in a container. To reheat, I just plate the food - a mound of mashed potatoes topped with chicken, onions and sauce - and heat each individual plate in the microwave until warm.

Garlic Cheese Biscuts

2008-12-04T22:47:00.000-08:00

Thank you Home Based Mom! I love 'em and even better...so did my kids, yay!

2 c. Bisquick

2/3 c. milk

1/2 c. shredded cheddar cheese

1/4 c. butter

1/4 tsp. garlic powder
1 tsp. oregano -optional

Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Brush with melted butter, garlic powder and oregano.

Crockpot Pumpkin Pudding

2008-11-29T22:01:00.000-08:00

I love Pumpkin pie but I hate the crust. I am one of those people that buys the crust and eats the entire middle and I leave a gross shell behind. I always thought that I should be able to make a crustless Pumpkin Pie...and now I can! I found this recipe on A Year of CrockPotting and I was about to whip this up tonight until I realized I was out of nutmeg. Boo. I trust her though, I have loved every meal I have made that she has suggested on her site. Go check her out, she has used her crock pot every day this year. Whew. I think she may be my hero. I copies her recipe verbatim so you can see exactly how she does it, Thank you Crock Pot Lady!

Ingredients:

--1 can of pumpkin puree (15 oz)

--1 can evaporated milk (12 oz--the big can, not the little guy!)

--3/4 cup white sugar

--1/2 cup Bisquick-type mix (I used Pamela's Baking Mix)

--2 eggs

--2 T butter, melted

--1 1/4 tsp cinnamon

--1/2 tsp nutmeg

--1/4 tsp cloves

--1/8 tsp ginger

--2 tsp vanilla extract

The Directions. I used a 4 quart crockpot and it was the perfect size. If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.Spray cooking spray into your crockpot.Set aside.In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.

Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes. When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places.

The center will have set enough for you to touch it without getting batter on your finger.Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.

Ginger Pork

2008-11-25T21:11:00.000-08:00

I know, I know, I have been on an Asian kick lately, I can't help it though. I would say a good 75% of all my cravings would fit into the Asian food category. I crave my favorite Mongolian Beef from Pei wei at least three times a week. Also, I'm overweight, I'll admit it. Asian food does tend to use healthy ingredients and stir fried veggies are so amazingly good. Anyway, check out the blogger that I found this recipe on, Soy and Pepper. Her site is great, there are so many Asian dishes on her blog. Come on, go show her some love!

300g pork, I'm sure beef would work great too by the way, cut into thin strips
4 stalks of spring onions, cut into inch-long sections on the diagonal
5-6 white button or shitake mushrooms, sliced (optional)
1 inch piece of ginger, peeled and sliced
Oil for cooking

Marinade:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp cornflour
A dash of white pepper

Seasoning:

1 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour or corn starch, dissolved in 2 tbsp water

1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.

2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.

3. If using, add the mushrooms and stir fry for 1-2 minutes. Then add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately, making sure to avoid overcooking the beef. The strong flavours of this dish go well with plain rice rice.

Breakfast Pizza

2008-11-24T14:39:00.000-08:00

Yet again, Thank you Betty Crocker!

I'm thinking that I would try the canned Pilsbury Pizza crusts and just cut out the size you want from the dough, just make sure that you pre-cook the dough before following these directions. I love canned bread, it makes me happy! Also, don't you think this would be great if you add some jalapenos too? or green salsa? Then again, in this house we put green salsa on everything.

1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 eggs, beaten
4 ready-to-serve pizza crusts, 6 inches in diameter
1 1/2 cups shredded Cheddar cheese (6 ounces)

1. Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.

2. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

3. Place pizza crusts on non-greased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.

Enjoy!

Spicy Sausage Breakfast Squares

2008-11-24T13:59:00.000-08:00

Thanks again Betty Crocker!

I'm craving breakfast, can you tell? I think I will make double this then freeze it in strips. Then I can wrap it in a warm tortilla in the morning and send it out the door with my hubby. Yum! This also looks pretty kids friendly, I'll let you know what the two little chefs think when I make it.

12 oz frozen (thawed) bulk hot pork sausage
1/3 cup chopped onion
2 cloves garlic, finely chopped
1 medium red bell pepper, chopped (1 cup)
1 1/2 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup milk
3 eggs
1 1/2 cups shredded Mexican cheese blend (6 oz)

1. Heat oven to 425°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain. Stir in bell pepper; remove from heat.

2. In large bowl, beat flour, salt, crushed red pepper, milk and eggs with wire whisk until smooth. Pour into baking dish. Spoon pork mixture over batter. Sprinkle with cheese.

3. Bake 22 to 27 minutes or until top is golden brown.

On the Go Apple Breakfast Bars

2008-11-24T13:49:00.001-08:00

Thank you Bettycrocker.com!

If you have never checkout BettyCrocker.com you need to. So many great recipes to choose from!

1 1/2 cups dried apples, finely chopped
1/2 cup chopped pecans
3 cups Whole Grain Total® cereal
1/3 cup honey
1/4 cup golden raisins
1 tablespoon packed brown sugar
1/3 cup peanut butter
1/4 cup apple butter
1/2 teaspoon ground cinnamon
1/2 cup old-fashioned or quick-cooking oats
1/4 cup dry-roasted sunflower nuts

1.Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. Sprinkle 1/2 cup of the apples and 1/4 cup of the pecans over bottom of pan. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. Set aside.

2.In 4-quart Dutch oven, heat 1/2 cup of the apples, the honey, raisins and brown sugar to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered about 1 minute, stirring constantly, until hot and bubbly; remove from heat.

3.Stir peanut butter into cooked mixture until melted. Stir in apple butter and cinnamon. Stir in oats and sunflower nuts until well mixed. Stir in crushed cereal.

4.Press mixture very firmly (or bars will crumble

General Tao's Chicken

2008-11-24T08:14:00.001-08:00

Picture and Recipe from Bobby at Blog Chef

Oh how good does this look?! Seriously, this is on my shopping list this week. I think it will make a great Friday dinner when I just can't look at the Turkey leftovers yet. I found this recipe while stumbling across a new blog, well, new for me. Blog Chef has SO many recipes and most have beautifully colored pics showing not only the recipe but the steps involved. Go check them out!

General Tao's Chicken

Ingredients:

1lb boneless skinless chicken thighs (cut into 1” chunks)

5 dried red chili peppers

3 green onions (sliced)

3 eggs (beaten)

½ cup cornstarch

oil (for frying)

Sauce:

1 ½ tablespoons rice vinegar

2 tablespoons rice wine

3 tablespoons sugar

3 tablespoons soy sauce

2 teaspoons cornstarch

Amber here: I would probably add in some chili oil or chili sauce at this point if you like it spicy

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.(Makes about 2 servings)

Enjoy!

Fancy Coffee's: Just like Starbucks!

2008-11-11T15:14:00.000-08:00

I love coffee. I love lattes. For the most part I love anything that has a coffee bean in it. I hate how much money I used to spend at Starbucks so I picked up a cheap electric espresso maker and milk steamer by Mr. Coffee at Target. Really, I haven't even missed Starbucks since. I have been looking for some new recipes and luckily I was emailed some by a fellow coffee fan, thanks T! So below are some amazing recipes, I've tried a few and loved them all so far!

Caramel Mocchiato

Ingredients:

vanilla syrup
2 cups water
1 1/2 cups granulated sugar
3/4 teaspoon vanilla extract
coffee
1/2 cup fresh espresso
8 ounces milk, steamed with foam
3-4 tablespoons caramel sauce

You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.

Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract. Important!! Must cool completely before using! Store in a covered container.

To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass. Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk. Add 3 to 4 tablespoons caramel sauce to the drink. Then stir and enjoy!

Gingerbread Latte

2 fluid ounces espresso coffee
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder

In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

Abbey's White Chocolate Latte

1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped

Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring. Drink and Enjoy!

Pumpkin Pie Latte

3 heaping tbsp. canned pumpkin

2 tbsp. Vanilla syrup

1/4 tsp. pumpkin pie spice

1 cup milk

2 shots espresso

In a small saucepan stir pumpkin puree into milk. Add vanilla syrup and pumpkin pie spice. I like to triple this then put the leftover in the fridge to just reheat when I want another. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear. Pour pumpkin flavored milk into a tall mug and pour espresso over. Top with whip cream and a dash of pumpkin pie spice.Note: If you like it slightly sweeter; and I know I do, I add a wee bit of vanilla flavored coffee cream, even hazelnut is good. If you like it less sweet, adjust to taste. No matter what though, ENJOY!

PlayDoh Cookies

2008-11-11T14:59:00.000-08:00

Brought to you by: Saucy Eats.

Play Dough Cookies

3/4 C butter

3 ounces cream cheese

1 cup white sugar

1 egg

1 t vanilla extract

2 and 3/4 C flour

1 t baking powder

1/4 t salt

assorted food coloring (gel or paste works best)

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)

Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.

Bake for 8 minutes or until lightly browned. Cool and store in an airtight container.Enjoy!

A Craving

2008-11-10T19:56:00.000-08:00

So I have a cold again and I am dying for some good soup. But you know how when you have a cold you can't taste anthing? Yeah, it sucks. Well if I could taste something I would put in the effort to make this...Food Networks Seafood Etouffee...Yum!

Ingredients:

4 tablespoons blended oil
1 large red onion, 1-inch dice
1 large red pepper, 1-inch dice
1 large green pepper, 1-inch dice
2 stalks celery, coarsely diced
5 Jersey tomatoes, coarsely diced
1 tablespoon garlic, minced
3 tablespoons shallots, minced
1 pound large crawfish, steamed
1 pound mussels, cleaned
1/2 pound large shrimp, peeled and deveined
1/4 pound bay scallops
1 pound andouille sausage (I like to use cajun style polish)
2 cups dry white wine
2 tablespoons hot chili sauce, or Cajun seasoning
Kosher salt
Freshly ground black pepper

Directions:
Heat the oil in a large saute pan over medium-high heat. Then add the onion, peppers, celery, and tomatoes. Saute until they begin to sweat, about 2 to 3 minutes. Add the garlic and shallots, then all of the seafood and sausage, and stir. Add the wine and bring to a boil. Add the chili sauce, salt, and pepper, to taste. Stir to make sure all ingredients are evenly combined. Serve "family style" in a large bowl.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Coconut Cupcakes

2008-11-08T21:05:00.000-08:00

Thank you Sugar Laws! I'm making these tomorrow with the kids.

For the cupcakes:

1/2 pound (2 sticks) unsalted butter, softened

1 1/4 cups sugar

3 eggs

1 tsp vanilla extract

2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup coconut milk

1/2 cup unsweetened shredded coconut

For the icing:

8 ounces reduced fat cream cheese

1 stick plus

2 tbsp unsalted butter, softened

1 tsp pure vanilla extract

1 tbsp coconut milk

3 cups confectioners sugar

DIRECTIONS

Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light, about 5 minutes. Add the eggs, vanilla and salt and mix well. Add the buttermilk to the batter and mix again.
In a separate bowl, sift together the flour, baking powder and baking soda. Add the flour mixture to the bowl, a little at a time. Mix until incorporated evenly. Add the coconut and mix briefly.
Line a muffin pan with cupcake wrappers, and fill each to just below the top with batter. Bake for 30 minutes, until the tops are golden and a toothpick comes out clean. Set the cupcakes aside until the pan cools, then remove them to a baking rack to cool completely.

While the cupcakes are baking and cooling, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter, and vanilla and coconut milk. Sift the confectioners sugar into the mixture and mix until smooth.

On a stovetop, toast 1/3 cup of coconut in a nonstick skillet for about 90 seconds on medium heat, or until the coconut starts to brown. Remove from heat and set aside until the cupcakes are ready to be frosted.

Once the cupcakes are cooled, frost the cupcakes and sprinkle them with the toasted coconut.
Makes 14-16 cupcakes

Beef and Orange Stir Fry

2008-11-08T20:00:00.000-08:00

This next recipe is from Dishing Up Delights. So yummy!

2 oranges
2 cloves garlic, minced
1/2 tablespoon low-sodium soy sauce
1/4 teaspoon red pepper flakes
3/4 lb trimmed boneless rib eye, cut into
1/2-inch-thick strips
1 1/2 teaspoons cornstarch
1 to 2 tablespoons canola oil
2 scallions, sliced

Into a small bowl, finely grate zest and squeeze juice from 1/2 orange. Add garlic, soy sauce, and red pepper flakes and set aside.With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside.In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot with rice.

More easy meals...

2008-10-22T16:05:00.001-07:00

You can all thank Chubbie Chica for the following meals...

Spicy Sloppy Joes

Ingredients:

1 ½ lb lean ground beef

½ c chopped onion

4 oz can chopped green chilies, undrained

2 T taco seasonings

8 oz tomato sauce

6 hamburger buns

Prep:Brown beef and onion together in a large skillet. Add chilies, seasonings, & tomato sauce. Cook over med heat for 5 min, stirring often. Divide meat sauce over buns. Makes 6 sandwiches

Pizza Loaf

Ingredients:

1 can refrigerated pizza dough

8 oz shredded mozzarella cheese

34 slices pepperoni

1 cup cooked and crumbled italian sausage

1 egg white

1 t garlic salt

1 t pepper

4 t Italian season

Prep: On sprayed baking sheet, spread dough to a large rectangle. Sprinkle with seasonings, then cheese, then pepperoni and sausage. Roll loaf length wise. Pinch ends. Place seam side down. Brush w/ egg whites. Bake 30 min @ 350. Use ¼ c pizza sauce per serving for dipping

Jack Chicken in Crockpot

Ingredients:

2 10 oz cans of Campbell’s Pepper Jack cheese soup

2 cans seasoned black beans, drain, do not rinse

1 c salsa

2 lb boneless/skinless chicken breast, halved or use tenders

Prep:Combine soup, black beans, and salsa. Layer chicken and soup mixture in crock-pot. Cook on low for 5-6 hours

Tortellini Soup

2008-10-22T15:58:00.000-07:00

4 – 10 oz cans tomato soup

2 tsp of favorite italian herb mix

8 oz bag four cheese tortellini

1/2 a box of frozen spinach, thawed and drained, optional.

Prep:Combine tomato soup and seasonings in a large pot and heat over med heat about 10 min. Add tortellini and simmer 10 to 15 min more.

Nice and Easy huh?

Crispy Garlic-Ginger Chicken

2008-10-10T12:32:00.000-07:00

Crispy Garlic-Ginger Chicken from Once Upon A Plate

2 chicken breast halves - slice into bite-size strips or cubes
2 tablespoons of rice wine or extra dry sherry (not cooking sherry)
1 tablespoon light soy sauce
1/4 teaspoon salt beaten with 1 egg white
3 tablespoons of cornstarch
1/4 to 1/2 teaspoons dried chili flakes (optional)
2 to 3 cloves of garlic - sliced
2- inch piece of ginger - peeled and sliced into thin matchstick size pieces
sliced on the diagonal.
2 tablespoons soy sauce
1 to 2 teaspoons of sugar
Salt to taste
2 tablespoons toasted sesame seeds
2 or 3 scallions (green onions), white and green part thinly

Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.
Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.

Samoas, Yummy!

2008-10-09T19:06:00.000-07:00

Cookies ~ Homemade Samoas (also known as Caramel de-Lites)

Makes about 3 1/2 to 4 dozen

1 cup butter, softened

1/2 cup sugar

2 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F.

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all).

The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.

Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping:

3 cups shredded coconut (sweetened or unsweetened)

12-ounces good-quality chewy caramels

1/4 teaspoon salt

3 tablespoons milk

8 ounces dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300 degrees (F)Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper(I used silicone baking mats instead). Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.

**I dont know where this recipe came from, who I mean, if it is yours please let me know so I can link back to you.

Freezable made-ahead sandwiches for kids

2008-10-05T17:39:00.000-07:00

I need to start having more food around ready for the kids to eat. I found a few sandwiches I can make, freeze, then thaw in the microwave in only 20 second a side. Woo Hoo!

Peanut butter and Jelly-Use a circle cutter or other fun shapes to cut out and pinch sides together. make sure to put a small layer or peaunut butter on both sides of bread, the jelly will make the bread soggy if directly on it.

Nutella Sandwiches- Again cut into fun shapes for the kids

Ham and Cheese-Do not try to freeze Mayo, only the meat and cheese

Quesadillas- Use canned chicken or cooked ground beef, add cheese and grill lightly before freezing. This I would heat for at least 45 seconds each side so it is actually warmed through or even re-toast in a pan.

Chinese Cashew Chicken

2008-10-05T17:27:00.000-07:00

Chinese Cashew Chicken

1 chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen sugar snap peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water
Rice or noodles cooked to your taste, if you would like to serve this dish over rice or noodles.

Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch

Combine ingredients for marinade, add chicken and marinade for ten minutes.

Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.

Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.

Next instruction are if you want to freez, if not ignore and go directly to second paragraph below. Cool, place in freezer container and freeze. To cook, thaw overnight in refrigerator. Add Marengo Chicken to saucepan, cooking over medium low until heated through. Simmer for ten minutes and serve

To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.

I also like to serve this over rice or noodles.

Asian Stir Fry Recipes and Marinades

2008-10-05T17:10:00.000-07:00

These recipes can also be cooked like a stir fry. Just chop chicken into 1 inch strips and stir fry with mushrooms, peppers, onions and water chestnuts. I also like to top mine with chopped green onions.

Honey Lime Chicken

4 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey

In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes.
Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.

Or if you would rather freeze for later then thaw before cooking.

Orange Ginger Chicken

1 1/2 lbs chicken pieces (breasts, thighs, legs, etc)
1/4 cup orange marmalade
1 tbsp honey mustard sauce
3/4 tsp ginger
1/8 tsp red pepper flakes

In a small bowl, combine marmalade, honey mustard, ginger and red pepper flakes, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes

Remove chicken from container or ziploc (do not baste with sauce) and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes or freeze to cook later.

Easy Teriyaki Chicken

1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.

**These recipes were emailed to me, if they are yours please let me know so I can link back to your page. Thank you~

Halloween fun!

2008-09-24T10:36:00.000-07:00

From the Family fun web site, familyfun.com:

1 tube of refrigerated bread stick dough (we used an 11-ounce tube to make 12 bones)

Coarse salt and butter

1. Unroll a tube of refrigerated bread stick dough and separate the rectangular pieces.

2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end.

3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.

4. Place the dough bones on an non greased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.

5. Drizzle butter if wanted.

I would say these cupcakes are pretty self explanatory. I just love that they are decorated to look like little brains. I think a red velvet cupcake would be yummy!

And from Martha Stewart:

4 navel oranges
2 pints mango, passion-fruit, or orange sorbet, softened

Directions:
Slice off the top quarter of each orange, and reserve for lid. Using a grapefruit spoon or paring knife, scoop or cut out interior of oranges. Reserve flesh for another use, such as fresh orange juice.

Use our templates or draw a jack-o'-lantern face freehand. Tape paper to hollowed orange, and cut out features with a craft knife or other small, sharp knife

Pack each orange with sorbet, and top it with a "lid." Bend floral wire, and poke it in -- not through -- top of orange for tendrils. Transfer to a parchment-lined baking sheet, and place in the freezer until firm, about 30 minutes. Oranges with sorbet can be frozen for up to 3 days.

And a little something for the Big Kids...

1. In a glass measuring cup, pour 1 cup boiling water over 1 cup sugar. Stir until sugar has dissolved; refrigerate until cool.

2. Puree 2 cups packed mint leaves (1 small bunch) with 1/4 cup cooled syrup in a blender. Add 6 peeled, quartered kiwis, and blend until just smooth. Add remaining syrup.

3. Pour through a cheesecloth-lined fine sieve into a pitcher; discard solids. Stir in ice and 1 liter sparkling water or club soda. (For a cocktail version, add 1 cup vodka.) Pour into flasks, and serve with straws. Makes 8 drinks

Hamburger Casserole

2008-09-07T20:49:00.000-07:00

½ lb. ground beef, browned
6 cups macaroni, cooked
2 cups American cheese
1 (15-ounce) can tomato sauce
½ tsp. garlic powder
½ tsp. onion powder
Salt (to taste)

In a casserole, mix warm, browned ground beef with warm noodles and cheese. Stir until melted. Add tomato sauce, garlic powder, onion powder and salt. Heat in oven at 350° for 20 minutes. Serves 4

Mounds Bar Pizza

2008-09-02T15:40:00.000-07:00

1 Package fudge brownie mix (plus ingredients to make the brownies)

2 Egg whites

1 Package (14 oz) sweetened flaked coconut

1 Can (14 oz) sweetened condensed milk (NOT evaporated milk)

1 Package (2.25 oz) sliced almonds

2 Tablespoons (1 oz) semi-sweet chocolate morsels, melted

1 tsp. vegetable oil1.

Preheat oven to 375. Place a 15-inch circle of Parchment paper on a round pizza pan. Prepare brownie mix according to package directions. Pour brownie batter onto parchment. Bake 15 to 18 minutes or until brownie is set Do NOT overbake. Remove from oven and place on cooking rack.

In a clean bowl, combine egg whites, coconut and sweetened condensed milk; mix well. Spread coconut mixture over top of brownie to within 1/4 inch of edge. Sprinkle with almonds. Return to oven and bake 20 to 25 minutes or until edges of coconut are deep golden brown. Remove from oven and place on cooking rack.

Place chocolate morsels and oil in saucepan or microwave. Microwave for 45 seconds or until chocolate is melted and smooth, stirring after each 10 second interval. Do not overheat. Drizzle chocolate over pizza. Cut into wedges. Serve slightly warm or at room temperature. Serves 16.

Sausage Stuffed Biscuit with Gravy

2008-09-01T10:00:00.000-07:00

Butter-flavored nonstick cooking spray
1 pkg. Ground Sausage
2 1/4 cups baking mix
3/4 cup milk, plus more for brushing
6 Tbls. cheddar cheese, shredded
1 pkg. (2.64 oz.) country gravy mix
1 tsp. garlic powder
2 cups water

Preheat oven to 450 degrees F. Spray large 6-muffin tin with butter-flavored cooking spray. Form round sausage patties with Johnsonville Italian All Natural Ground Sausage. In a medium skillet, brown sausage patties on both sides. Remove from skillet and reserve drippings. In a medium bowl, stir together baking mix and milk to a soft dough consistency. Divide dough into 12 equal pieces. With clean hands, flatten into disks. Line the bottom of each muffin cup with one dough disk. Place sausage patty on top of each disk and sprinkle with 1 Tbls. cheese. Top with another dough disk and press the edges together to seal. Repeat to make 6 stuffed biscuits. Brush tops of biscuits with milk and bake in preheated oven for 10 to 12 minutes or until golden brown. Meanwhile, over medium heat, add gravy mix and garlic powder to skillet with reserved drippings. Slowly whisk in water. Continue to stir until gravy thickens. Remove biscuits from the oven and cool for 5 minutes. Serve warm gravy over stuffed biscuits

Pizza Pesto Biscuits by Pillsbury

2008-09-01T09:54:00.000-07:00

1(17.3-oz.) can Pillsbury® Grands Biscuits
3 tablespoons basil pesto
24 small slices pepperoni (about 1 1/2 oz.)
3 tablespoons pizza sauce
1/3 cup thin bite-size green bell pepper strips
2 oz. (1/2 cup) shredded mozzarella cheese

1.Heat oven to 375°F. Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.

2.Spread about 1/2 teaspoon pesto over each dough round. In 8 nonstick regular-size muffin cups, gently press 8 dough rounds, pesto side down, in bottom and halfway up side of cups.

3.Place 3 pepperoni slices in each dough-lined muffin cup. Spread about 1 teaspoon pizza sauce over pepperoni in each cup. Arrange bell pepper strips evenly over pizza sauce. Sprinkle cheese evenly over bell pepper. Top each with dough round, pesto side up; gently tuck dough edge into muffin cup.

4.Bake at 375°F. for 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on wire rack. Cool 10 minutes. Serve warm.

Sausage Breakfast Biscuit Wraps

2008-09-01T09:41:00.000-07:00

1 Box Sausage Links, thawed

1 can buttery biscuts, non-flaky

10 Skewers or Popsicle sticks

Maple Syrup (Optional)

Preheat oven to 450 degrees.Spray a cookie sheet with non-stick cooking spray.Insert a skewer into each sausage and set aside. Roll out biscuit dough and wrap around sausage stick and place seem side down on baking sheet. Cook per biscuit instructions. Serve with maple syrup.

Meatball Stuffed Biscuits

2008-09-01T09:35:00.000-07:00

2 (7.5 oz.) Cans Pillsbury Buttermilk Biscuits

20 Meatballs, thawed

2(1 oz.) String Cheese

1 Tablespoon Kraft Parmesan Style Grated Topping

1/2 teaspoon dried Italian Seasoning

1/4 teaspoon Garlic

PowderPizza Sauce for dipping (optional)

Preheat oven to 375 degrees. Spray an 8 or 9 inch (round or square) cake pan with non-stick cooking spray; set aside. Cut each cheese stick into 10 pieces. Separate the biscuits so you have 20 biscuits. With the palm of your hand, press down on each biscuit to form a 3" circle. Place 1 meatball onto the center of the flattened biscuit and press one piece of cheese into the meatball. It's ok if the meatball breaks apart. Pull the edges of the dough to the center of the meatball and press the edges to seal. Place each biscuit, seam side down into the cake pan. Once all of the biscuits are in the pan, sprinkle the parmesan, italian seasoning and garlic powder evenly on top. Bake for 15-17 minutes, or until golden and the biscuits are no longer doughy in the center. Let stand for a minute then serve. Dip biscuits in warm pizza sauce for additional points (depending on how much you use).

By http://www.aimeesadventures.com/