adapted slightly from Josi Kilpack's book Key Lime Pie - love the series!
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
dash cayenne pepper
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat oven to 400 degrees. Cream butter and sugar by hand. Add eggs one at a time, then vanilla. Mix well until combined. Combine dry ingredients in another bowl. Add to wet ingredients by the half-cup; stir until combined. Add chips and mix.
Drop by Tablespoon (or 1-inch scoop) on a Silpat-lined baking sheet, about two inches apart. (These guys spread a bit!) Bake 8 to 10 minutes or until just browned. Don't overbake! Allow to cool 2 minutes on cookie sheet before moving to cooling rack.
Makes approximately 3 dozen.
*can also use Craisins, or a combination of any of these.
Thursday, December 30, 2010
Friday, July 9, 2010
Oreo Cookie Suckers
so easy, and SO good!
You need:
Oreos - your favorite flavor
Candy melts
Sucker sticks
Decorations as needed
Melt candy melts as directed on package.
Carefully separate each cookie, then dip sucker stick in candy melts and place on cookie filling. Replace the cookie top and set on wax-paper covered baking sheet to firm up. Repeat with all cookies.
Dip cookie suckers into bowl of candy melts; allow excess candy to drip off, then place back on wax paper. Immediately sprinkle with any decorations you want, or allow to cool if you're going to drizzle contrasting color over top. Repeat with remaining cookie suckers.
Done!
These work well for any holiday, or for any activity you can think of. So many endless combinations!
You need:
Oreos - your favorite flavor
Candy melts
Sucker sticks
Decorations as needed
Melt candy melts as directed on package.
Carefully separate each cookie, then dip sucker stick in candy melts and place on cookie filling. Replace the cookie top and set on wax-paper covered baking sheet to firm up. Repeat with all cookies.
Dip cookie suckers into bowl of candy melts; allow excess candy to drip off, then place back on wax paper. Immediately sprinkle with any decorations you want, or allow to cool if you're going to drizzle contrasting color over top. Repeat with remaining cookie suckers.
Done!
These work well for any holiday, or for any activity you can think of. So many endless combinations!
Red, White & Blue Trifle
this was super yummy! adapted from a few recipes I saw online...
1 devil's food cake, prepared as directed on box and cooled completely, then cut into bite-sized chunks
1 small box of chocolate pudding, prepared as directed until set
2 tubs (8 ounces each) Cool Whip, thawed
1 pint blueberries, washed and dried
6-10 large strawberries, washed, hulled and dried
Layer ingredients in a trifle bowl as follows:
1. Half the cake pieces
2. Half the pudding
3. 1 tub of Cool Whip
4. Most of the blueberries
5. Remaining cake pieces (or less, depending on depth of trifle dish)
6. Remaining pudding
7. Remaining tub of Cool Whip
8. Remaining blueberries, placed as desired (I made a ring around the edge of the bowl)
9. Strawberries, placed as desired (I placed them inside the blueberry ring)
Enjoy!
1 devil's food cake, prepared as directed on box and cooled completely, then cut into bite-sized chunks
1 small box of chocolate pudding, prepared as directed until set
2 tubs (8 ounces each) Cool Whip, thawed
1 pint blueberries, washed and dried
6-10 large strawberries, washed, hulled and dried
Layer ingredients in a trifle bowl as follows:
1. Half the cake pieces
2. Half the pudding
3. 1 tub of Cool Whip
4. Most of the blueberries
5. Remaining cake pieces (or less, depending on depth of trifle dish)
6. Remaining pudding
7. Remaining tub of Cool Whip
8. Remaining blueberries, placed as desired (I made a ring around the edge of the bowl)
9. Strawberries, placed as desired (I placed them inside the blueberry ring)
Enjoy!
Another Mexican Salad
I swear I come up with these all the time, but here's another one we love! Fresh and easy, and flavorful!
Torn lettuce (we mix spring greens and spinach)
Black beans, drained and rinsed
Hard boiled eggs, chopped
Tomatoes, diced
Corn (thaw some frozen!)
Avocados, diced
Bell peppers, orange and red, diced
Dressing of your choice (I'm fond of cottage cheese, as it turns out)
Combine all ingredients and drizzle with dressing. Easy peasy, as they say at our preschool!
Torn lettuce (we mix spring greens and spinach)
Black beans, drained and rinsed
Hard boiled eggs, chopped
Tomatoes, diced
Corn (thaw some frozen!)
Avocados, diced
Bell peppers, orange and red, diced
Dressing of your choice (I'm fond of cottage cheese, as it turns out)
Combine all ingredients and drizzle with dressing. Easy peasy, as they say at our preschool!
Friday, June 25, 2010
Cinnamon Rolls
adapted slightly from Our Best Bites
Dough
1 cup milk
4 Tablespoons butter, cut into chunks
3¼ - 3½ cups all-purpose flour, divided
2¼ teaspoons instant yeast
1 Tablespoon dough enhancer
¼ cup white sugar
½ teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1½ tablespoons ground cinnamon
½ cup butter, softened
Icing
1½ cups powdered sugar
2 Tablespoons melted butter
½ teaspoon vanilla
1-2 Tablespoons milk
Dough: Place ½ cup milk in a microwave safe bowl. Heat on high for 1 minute. In a tall bowl, place yeast and a pinch of sugar; pour hot milk (but not scalding) and stir with small whisk. Set aside to let proof. In another bowl, combine ½ cup milk with 4 Tablespoons butter; heat to slightly melt butter. Set aside. In the mixing bowl of a Bosch whisk together 2 cups flour, dough enhancer, white sugar, and salt. When milk mixture has cooled to warm (not hot) and yeast mixture has proofed, add them to the flour mixture along with the egg while the beater (paddle attachment) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now.) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350ºF.
When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Spread with icing while still warm. Makes 12 rolls.
Dough
1 cup milk
4 Tablespoons butter, cut into chunks
3¼ - 3½ cups all-purpose flour, divided
2¼ teaspoons instant yeast
1 Tablespoon dough enhancer
¼ cup white sugar
½ teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1½ tablespoons ground cinnamon
½ cup butter, softened
Icing
1½ cups powdered sugar
2 Tablespoons melted butter
½ teaspoon vanilla
1-2 Tablespoons milk
Dough: Place ½ cup milk in a microwave safe bowl. Heat on high for 1 minute. In a tall bowl, place yeast and a pinch of sugar; pour hot milk (but not scalding) and stir with small whisk. Set aside to let proof. In another bowl, combine ½ cup milk with 4 Tablespoons butter; heat to slightly melt butter. Set aside. In the mixing bowl of a Bosch whisk together 2 cups flour, dough enhancer, white sugar, and salt. When milk mixture has cooled to warm (not hot) and yeast mixture has proofed, add them to the flour mixture along with the egg while the beater (paddle attachment) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now.) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350ºF.
When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Spread with icing while still warm. Makes 12 rolls.
No-Bake Peanut Butter Squares
Boy were these good!
adapted from Betty Crocker
2 cups powdered sugar
1 cup butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (36 squares)
½ cup coarsely chopped graham cracker pieces
2 cups semisweet chocolate chips
¼ cup peanut butter
Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.
Mix powdered sugar, butter, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and pieces (mixture will be a little stiff). Press in pan.
Heat chocolate chip and ¼ cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.
Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into 36 (small!) squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.
*If you want to double this, please don't try putting the entire thing into a 9x13 pan. MUCH too thick and rich. Try sharing between a 9x13 and an 8- or 9-inch square pan.
adapted from Betty Crocker
2 cups powdered sugar
1 cup butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (36 squares)
½ cup coarsely chopped graham cracker pieces
2 cups semisweet chocolate chips
¼ cup peanut butter
Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.
Mix powdered sugar, butter, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and pieces (mixture will be a little stiff). Press in pan.
Heat chocolate chip and ¼ cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.
Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into 36 (small!) squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.
*If you want to double this, please don't try putting the entire thing into a 9x13 pan. MUCH too thick and rich. Try sharing between a 9x13 and an 8- or 9-inch square pan.
Breaded Zucchini Fingers
Delicious! This is what my dad requested for Father's Day dinner. This is it - he didn't eat anything else.
2 eggs
½ cup dried breadcrumbs
½ cup parmesan cheese
2 teaspoons fresh basil, chopped
½ teaspoon dried oregano
¼ teaspoon garlic powder
1/8 teaspoon salt
4 medium zucchini
non-stick cooking spray
marinara or ranch sauce, for dipping (optional)
Preheat oven to 400ºF.
Prepare baking sheet with heavy spray of non-stick cooking spray, or use a Silpat liner.
Beat eggs in shallow bowl; set aside.
Mix together dry ingredients in another shallow bowl; set aside.
Cut zucchini into fingers (cut zucchini in half width-wise, then cut each half into 4 sticks).
Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
Place on baking sheet.
Lightly spray tops of zucchini with non-stick spray.
Bake at 400ºF for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
Serve with marinara or ranch dipping sauce, if desired.
2 eggs
½ cup dried breadcrumbs
½ cup parmesan cheese
2 teaspoons fresh basil, chopped
½ teaspoon dried oregano
¼ teaspoon garlic powder
1/8 teaspoon salt
4 medium zucchini
non-stick cooking spray
marinara or ranch sauce, for dipping (optional)
Preheat oven to 400ºF.
Prepare baking sheet with heavy spray of non-stick cooking spray, or use a Silpat liner.
Beat eggs in shallow bowl; set aside.
Mix together dry ingredients in another shallow bowl; set aside.
Cut zucchini into fingers (cut zucchini in half width-wise, then cut each half into 4 sticks).
Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
Place on baking sheet.
Lightly spray tops of zucchini with non-stick spray.
Bake at 400ºF for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
Serve with marinara or ranch dipping sauce, if desired.
Lemon Pie Poke Cake
Created from recipes on Betty Crocker, Our Best Bites and my imagination. It needs a better name, though, because the cake is MUCH better than the name implies!
Tip: Bake cake/s and assemble with filling the night before, then mix the frosting and decorate the cake a few hours or so before serving.
Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup sour cream
2 tsp vanilla extract (use clear vanilla if you want a pure white cake)
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Bake as directed on box.** Cool 5 minutes, while mixing up filling, then poke holes (¼-inch to ½-inch in diameter) almost to bottom of cake every ½-inch or so, wiping handle of poking spoon occasionally to reduce sticking.
Lemon Filling:
1 can (14 ounces) sweetened condensed milk
¾ cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
5 drops yellow food color
In medium bowl, stir together all ingredients. Pour over warm cake; spread evenly over surface, working back and forth to fill holes. Some filling should remain on top of cake. Refrigerate 1 hour. (Double amounts if doing a layer cake - will have some left over. Great to make filled cupcakes with, as seen on Our Best Bites.)
Frosting:
6 Tablespoons flour
1 cup whole milk (can use lower-fat if desired)
1 cup butter
1 cup granulated sugar
2 teaspoons clear vanilla extract
2 teaspoons lemon extract
Whisk together flour and milk. Heat in small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring until it looks like pudding before it's set (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, push it through a mesh strainer (use the whisk to push it through) and then let it cool completely to room temp. Be sure it is completely cool or it will melt the butter and you’ll have runny frosting. In an electric stand mixer, beat the butter and sugar for a minute or two until well combined and fluffy. Use the whisk attachment on your stand mixer. While beating, add in the thickened milk mixture, lemon and the vanilla. Beat on the highest speed you can (without it spitting all over the kitchen) for 7-9 minutes. If needed (if it’s not velvety smooth and fluffy), beat for another few minutes. Store at room temperature until ready to frost cake. (View tutorial on Our Best Bites for great pics.)
Garnish, if desired:
Fresh strawberries
Blueberries
Garnish with fruit as desired. Store loosely covered in refrigerator.
**Can make as a thick 9x13-inch cake, or can make as a double-layer round/square with batter left over for 10 cupcakes! If doing two layers, will have to poke first layer and pour filling over, then spread extra filling on top (may want to double the filling amount depending on your preference) of that layer before placing second layer on top. Poke that layer and then pour filling over top, then refrigerate until ready to make and spread frosting as desired.
Tip: Bake cake/s and assemble with filling the night before, then mix the frosting and decorate the cake a few hours or so before serving.
Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup sour cream
2 tsp vanilla extract (use clear vanilla if you want a pure white cake)
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Bake as directed on box.** Cool 5 minutes, while mixing up filling, then poke holes (¼-inch to ½-inch in diameter) almost to bottom of cake every ½-inch or so, wiping handle of poking spoon occasionally to reduce sticking.
Lemon Filling:
1 can (14 ounces) sweetened condensed milk
¾ cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
5 drops yellow food color
In medium bowl, stir together all ingredients. Pour over warm cake; spread evenly over surface, working back and forth to fill holes. Some filling should remain on top of cake. Refrigerate 1 hour. (Double amounts if doing a layer cake - will have some left over. Great to make filled cupcakes with, as seen on Our Best Bites.)
Frosting:
6 Tablespoons flour
1 cup whole milk (can use lower-fat if desired)
1 cup butter
1 cup granulated sugar
2 teaspoons clear vanilla extract
2 teaspoons lemon extract
Whisk together flour and milk. Heat in small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring until it looks like pudding before it's set (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, push it through a mesh strainer (use the whisk to push it through) and then let it cool completely to room temp. Be sure it is completely cool or it will melt the butter and you’ll have runny frosting. In an electric stand mixer, beat the butter and sugar for a minute or two until well combined and fluffy. Use the whisk attachment on your stand mixer. While beating, add in the thickened milk mixture, lemon and the vanilla. Beat on the highest speed you can (without it spitting all over the kitchen) for 7-9 minutes. If needed (if it’s not velvety smooth and fluffy), beat for another few minutes. Store at room temperature until ready to frost cake. (View tutorial on Our Best Bites for great pics.)
Garnish, if desired:
Fresh strawberries
Blueberries
Garnish with fruit as desired. Store loosely covered in refrigerator.
**Can make as a thick 9x13-inch cake, or can make as a double-layer round/square with batter left over for 10 cupcakes! If doing two layers, will have to poke first layer and pour filling over, then spread extra filling on top (may want to double the filling amount depending on your preference) of that layer before placing second layer on top. Poke that layer and then pour filling over top, then refrigerate until ready to make and spread frosting as desired.
Green Chile Chicken Enchiladas
adapted slightly from Kristyn Merkley...
Delicious!
Green Chile Chicken Enchiladas
2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles
1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.
2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.
3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.
4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)
5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)
6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.
7. Bake 20 minutes at 350ºF. Makes 4 servings.
Delicious!
Green Chile Chicken Enchiladas
2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles
1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.
2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.
3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.
4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)
5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)
6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.
7. Bake 20 minutes at 350ºF. Makes 4 servings.
Sunday, June 6, 2010
Chicken Tikka Masala
adapted from two recipes (one from Pastor Ryan on PW's site, and one from a book).
Chicken:
1 cup Fagé yogurt
2 Tablespoons lemon juice
2 teaspoons cumin
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons freshly grated ginger
1 1/2 pounds thawed chicken breasts, cut into bite-sized pieces
Combine all ingredients in a gallon-sized Ziploc bag. Seal and knead together in bag. Marinate at least an hour; preferably overnight or all day. After marinating, removed chicken from bag. Grill or broil chicken until cooked through. Try to remove as much marinade as possible before cooking (feel free to give it a QUICK rinse if needed), in order to cook chicken evenly. No need to save marinade.
Sauce:
1 Tablespoon butter
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon sugar
8 ounces tomato sauce
1 cup whipping cream
Melt butter in a large skillet. Add garlic. Cook 1 minute. Add coriander, cumin, paprika, garam masala and salt. Add tomato sauce and cover skillet. Simmer 15 minutes, then add cream and simmer until sauce thickens (about 5 minutes). Add cooked chicken to sauce; simmer an additional 5 minutes. Serve over rice (below).
Rice:
2 cups Basmati rice
4 Tablespoons butter
1 teaspoon salt
1 Tablespoon turmeric
4 cups water
1-2 cups frozen peas
Add all ingredients except peas to a rice cooker, turn on and walk away (or go make your sauce!). When cooked, stir in your frozen peas and re-cover, allowing the hot rice to cook the peas.
Serve with naan bread, if accessible!
Chicken:
1 cup Fagé yogurt
2 Tablespoons lemon juice
2 teaspoons cumin
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons freshly grated ginger
1 1/2 pounds thawed chicken breasts, cut into bite-sized pieces
Combine all ingredients in a gallon-sized Ziploc bag. Seal and knead together in bag. Marinate at least an hour; preferably overnight or all day. After marinating, removed chicken from bag. Grill or broil chicken until cooked through. Try to remove as much marinade as possible before cooking (feel free to give it a QUICK rinse if needed), in order to cook chicken evenly. No need to save marinade.
Sauce:
1 Tablespoon butter
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon sugar
8 ounces tomato sauce
1 cup whipping cream
Melt butter in a large skillet. Add garlic. Cook 1 minute. Add coriander, cumin, paprika, garam masala and salt. Add tomato sauce and cover skillet. Simmer 15 minutes, then add cream and simmer until sauce thickens (about 5 minutes). Add cooked chicken to sauce; simmer an additional 5 minutes. Serve over rice (below).
Rice:
2 cups Basmati rice
4 Tablespoons butter
1 teaspoon salt
1 Tablespoon turmeric
4 cups water
1-2 cups frozen peas
Add all ingredients except peas to a rice cooker, turn on and walk away (or go make your sauce!). When cooked, stir in your frozen peas and re-cover, allowing the hot rice to cook the peas.
Serve with naan bread, if accessible!
Sunday, May 23, 2010
Veggie Pasta Salad
3 cups tricolor rotini pasta, cooked, drained and cooled
1 cup shredded Parmesan cheese (NOT the kind in the green can)
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1 cup chopped fresh broccoli
½ cup sliced black olives
½ cup Italian dressing
Combine all ingredients.
1 cup shredded Parmesan cheese (NOT the kind in the green can)
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1 cup chopped fresh broccoli
½ cup sliced black olives
½ cup Italian dressing
Combine all ingredients.
Mexican Chopped Salad
Adapted from Kraft's website.
1/3 cup Italian dressing
½ teaspoon ground cumin
2 cans black beans, rinsed
3 large avocados, chopped
3 cups halved cherry tomatoes
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups thawed frozen corn
tortilla chips
Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve with tortilla chips.
1/3 cup Italian dressing
½ teaspoon ground cumin
2 cans black beans, rinsed
3 large avocados, chopped
3 cups halved cherry tomatoes
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups thawed frozen corn
tortilla chips
Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve with tortilla chips.
Sunday, April 18, 2010
Peanut Butter and Jam Bars
Really really good. Adapted slightly from Our Best Bites.
Bars:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoons baking soda
1/2 teaspoon baking powder
1 cup strawberry jam (or your favorite flavor)
Glaze:
1/4 cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons hot water (no more than 2T!)
Preheat oven to 350F.
Cream butter and sugars together until light and fluffy. Add peanut butter and mix just until combined. Add egg and vanilla and mix again. Measure out the 1 1/4 cups flour in a separate bowl. Add small amounts to the peanut butter mixture while mixer is running (about 1/4 cup at a time). When about half of the flour is left, add the baking soda and powder to it. Combine it well, then add to the peanut butter dough and mix until all is incorporated.
Reserve one full cup for the topping. Take remaining dough and press into the bottom of an ungreased 9x13 pan. (Tip: crumble it all across the bottom and then press down with your fingers.)
Bake for 12-15 minutes or until slightly set.
Remove from oven and let cool for 10 minutes. Spread jam over the top evenly.
Take the reserved dough and cover jam layer. (Tip: it's easier to flatten little pieces of dough at a time with your fingers, then place on top of jam. Some of the jam will show through when you're finished, but that's fine.)
Bake at 350F for 14-15 minutes. The top should be set and just barely golden brown. Remove from oven and cool on rack in pan.
When cool, mix up the glaze with wire whisk. Pour over top and spread evenly. Let glaze set for a bit to harden a little, then cut into squares.
Bars:
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoons baking soda
1/2 teaspoon baking powder
1 cup strawberry jam (or your favorite flavor)
Glaze:
1/4 cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons hot water (no more than 2T!)
Preheat oven to 350F.
Cream butter and sugars together until light and fluffy. Add peanut butter and mix just until combined. Add egg and vanilla and mix again. Measure out the 1 1/4 cups flour in a separate bowl. Add small amounts to the peanut butter mixture while mixer is running (about 1/4 cup at a time). When about half of the flour is left, add the baking soda and powder to it. Combine it well, then add to the peanut butter dough and mix until all is incorporated.
Reserve one full cup for the topping. Take remaining dough and press into the bottom of an ungreased 9x13 pan. (Tip: crumble it all across the bottom and then press down with your fingers.)
Bake for 12-15 minutes or until slightly set.
Remove from oven and let cool for 10 minutes. Spread jam over the top evenly.
Take the reserved dough and cover jam layer. (Tip: it's easier to flatten little pieces of dough at a time with your fingers, then place on top of jam. Some of the jam will show through when you're finished, but that's fine.)
Bake at 350F for 14-15 minutes. The top should be set and just barely golden brown. Remove from oven and cool on rack in pan.
When cool, mix up the glaze with wire whisk. Pour over top and spread evenly. Let glaze set for a bit to harden a little, then cut into squares.
Sunday, April 11, 2010
Split Pea Soup
adapted slightly from a recipe found on Tasty Kitchen.
2 cups green split peas
10 cups water (or more)
1 ham bone, with plenty of meat still attached (can omit if going vegetarian)
3 whole carrots, washed, peeled and diced
1 stalk celery, washed and diced
1 teaspoon dried marjoram
4-5 fresh basil leaves, chopped
2 teaspoons salt
¼ teaspoons ground black pepper
Put the peas, water and ham bone in a large pot.
Turn the heat on high and bring to a boil.
While you’re waiting for the water to boil, add the vegetables and stir.
Add the herbs, salt and pepper, and stir again.
Transfer soup to a crockpot and cook on low 4-5 hours or high 2-3 hours, stirring periodically.
You may want to add another cup or so of water depending on the consistency you desire.
If you’re going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.
2 cups green split peas
10 cups water (or more)
1 ham bone, with plenty of meat still attached (can omit if going vegetarian)
3 whole carrots, washed, peeled and diced
1 stalk celery, washed and diced
1 teaspoon dried marjoram
4-5 fresh basil leaves, chopped
2 teaspoons salt
¼ teaspoons ground black pepper
Put the peas, water and ham bone in a large pot.
Turn the heat on high and bring to a boil.
While you’re waiting for the water to boil, add the vegetables and stir.
Add the herbs, salt and pepper, and stir again.
Transfer soup to a crockpot and cook on low 4-5 hours or high 2-3 hours, stirring periodically.
You may want to add another cup or so of water depending on the consistency you desire.
If you’re going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.
Thursday, April 8, 2010
Lemon Cheesecake
adapted from Betty Crocker. served for Easter. we LOVED this dessert. it was pretty dang good, let me tell you! I added in some lemon zest to some whipping cream and decorated the top, and it was delicious! we had just a piece leftover, and it was gone the next day.
Crust
1 box yellow cake mix
1/2 cup butter, softened
1 Tablespoon lemon zest
Filling
16 ounces cream cheese, softened
3/4 sugar
1 small box lemon pudding, prepared as directed on box
1/2 cup sour cream
3 eggs
2 cups whipped topping
Heat oven to 350F. Spray bottom and side of 10-inch springform pan with Pam. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon zest with electric mixer on low speed until crumbly. Press in bottom and 1-1/2 inches up side of pan.
In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around edge of cheesecake. Store in refrigerator.
Crust
1 box yellow cake mix
1/2 cup butter, softened
1 Tablespoon lemon zest
Filling
16 ounces cream cheese, softened
3/4 sugar
1 small box lemon pudding, prepared as directed on box
1/2 cup sour cream
3 eggs
2 cups whipped topping
Heat oven to 350F. Spray bottom and side of 10-inch springform pan with Pam. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon zest with electric mixer on low speed until crumbly. Press in bottom and 1-1/2 inches up side of pan.
In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.
Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around edge of cheesecake. Store in refrigerator.
Chocolate Mint Cheesecake
adapted from the Betty Crocker website
Crust
30 Oreo cookies, crushed (about 2 cups)
3 Tablespoons butter, melted
Filling
24 ounces cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon mint (NOT peppermint) extract
6-10 drops green food coloring
Garnish
sweetened whipped cream
Heat oven to 300F. Wrap foil around the bottom and sides of an ungreased 9-inch springform pan. Mix crust ingredients with fork until crumbly. Press in bottom and one inch up side of pan. Cool 30 minutes.
In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in extract and food coloring. Pour filling evenly over crust.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; pipe cream around top edge of cheesecake.
Crust
30 Oreo cookies, crushed (about 2 cups)
3 Tablespoons butter, melted
Filling
24 ounces cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon mint (NOT peppermint) extract
6-10 drops green food coloring
Garnish
sweetened whipped cream
Heat oven to 300F. Wrap foil around the bottom and sides of an ungreased 9-inch springform pan. Mix crust ingredients with fork until crumbly. Press in bottom and one inch up side of pan. Cool 30 minutes.
In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in extract and food coloring. Pour filling evenly over crust.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; pipe cream around top edge of cheesecake.
Baked Brown Rice
1 1/2 cups brown rice (not instant)
2 1/2 cups chicken broth
Preheat oven to 350F. Combine water and rice in a 3-quart baking dish; cover tightly with foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing foil and fluffing with fork.
If desired, stir in the zest and juice of 1 lemon, 1/2 cup fresh-grated Parmesan cheese, and 1 Tablespoon sugar.
Makes about 3 1/2 cups cooked rice.
2 1/2 cups chicken broth
Preheat oven to 350F. Combine water and rice in a 3-quart baking dish; cover tightly with foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing foil and fluffing with fork.
If desired, stir in the zest and juice of 1 lemon, 1/2 cup fresh-grated Parmesan cheese, and 1 Tablespoon sugar.
Makes about 3 1/2 cups cooked rice.
Creamy Vanilla Pudding
found on and adapted from www.sisterscafe.blogspot.com - yum yum! I love the fact that you eat it warm.
1/3 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter, softened
1-2 vanilla beans, split and scraped (or 2 teaspoons vanilla extract)
Mix sugar, cornstarch and salt in a 2-quart saucepan. Stir in milk gradually, stirring constantly. Cook over medium heat, stirring until mixture thickens and boils. Boil and stir for one minute. Stir at least half of the milk mixture gradually into the egg yolks. Blend egg mixture back into the milk in the saucepan. Boil and stir one more minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Serve warm. Serves 4.
1/3 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter, softened
1-2 vanilla beans, split and scraped (or 2 teaspoons vanilla extract)
Mix sugar, cornstarch and salt in a 2-quart saucepan. Stir in milk gradually, stirring constantly. Cook over medium heat, stirring until mixture thickens and boils. Boil and stir for one minute. Stir at least half of the milk mixture gradually into the egg yolks. Blend egg mixture back into the milk in the saucepan. Boil and stir one more minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Serve warm. Serves 4.
Teriyaki Noodles
I found this recipe on sisterscafe.blogspot.com (one of my favorites!), and am just enamored of these noodles! I'm currently eating them cold, straight out of the fridge. Yes, they're supposed to go on top of a decked-out spinach salad, but I truly see no need. Well, unless you're looking for an actual meal, I suppose! As much as I love them, I think there's too much oil and am going to decrease it substantially next time (and there WILL be a next time!). I'll put my estimate/s in parentheses after the ingredient.
1 cup vegetable oil (I'd do as little as 1/2 a cup)
2/3 cup white wine vinegar (or almost 2/3 cup white vinegar + about 1 Tablespoon sugar)
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup teriyaki sauce (or make your own with 1/2 cup soy sauce, 1/2 cup white vinegar and about 4 Tablespoons sugar - bring to a boil and boil for 1 minute, stirring constantly - take your 2/3 cup from there)
5 Tablespoons sugar (yes, this recipe has a LOT of sugar if you make it yourself)
Cook your favorite shaped pasta according to package directions; drain and cool while whisking dressing. Marinate cooked pasta in dressing for at least one hour in the fridge. Then eat straight out of the bag.
If you're so inclined, assemble a spinach salad using mandarin oranges, craisins, chopped bell peppers, peanuts or cashews, and toasted sesame seeds - also add in some shredded chicken if you'd like. Top with these noodles. Yum yum!
1 cup vegetable oil (I'd do as little as 1/2 a cup)
2/3 cup white wine vinegar (or almost 2/3 cup white vinegar + about 1 Tablespoon sugar)
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup teriyaki sauce (or make your own with 1/2 cup soy sauce, 1/2 cup white vinegar and about 4 Tablespoons sugar - bring to a boil and boil for 1 minute, stirring constantly - take your 2/3 cup from there)
5 Tablespoons sugar (yes, this recipe has a LOT of sugar if you make it yourself)
Cook your favorite shaped pasta according to package directions; drain and cool while whisking dressing. Marinate cooked pasta in dressing for at least one hour in the fridge. Then eat straight out of the bag.
If you're so inclined, assemble a spinach salad using mandarin oranges, craisins, chopped bell peppers, peanuts or cashews, and toasted sesame seeds - also add in some shredded chicken if you'd like. Top with these noodles. Yum yum!
Sunday, March 14, 2010
Chocolate Mint Brownies
for St. Patrick's Day! adjusted from Betty Crocker (no whipping cream at 11pm on Saturday night..., plus homemade brownies instead of a box mix).
Brownie Base (used Buttermilk Brownie recipe)
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool completely (put in fridge to speed up process).
Filling
3 1/2 cups powdered sugar
1/4 cup + 1 Tablespoon butter, softened
1/4 cup milk
3 ounces cream cheese, softened
1/4 teaspoon mint extract, or more to taste*
6 drops green food coloring**
In large bowl (like a Bosch), beat all ingredients with electric mixer on medium speed until smooth. Scrape bowl frequently to ensure even consistency. Spread over cooled brownies and refrigerate uncovered at least one hour or until set.
Topping
1/2 cup milk
12 ounces semi-sweet chocolate chips
1/2 cup + 2 Tablespoons butter (no need to soften)
In 2-quart saucepan, heat all ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool mixture at least 10 minutes until lukewarm. Pour topping over filling; spread to cover.
Refrigerate uncovered at least two hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Cut into small pieces; these are very rich! Store covered in the refrigerator.
*Can also omit the mint and leave it plain if desired.
**Can use any color to adapt for other holidays.
Brownie Base (used Buttermilk Brownie recipe)
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool completely (put in fridge to speed up process).
Filling
3 1/2 cups powdered sugar
1/4 cup + 1 Tablespoon butter, softened
1/4 cup milk
3 ounces cream cheese, softened
1/4 teaspoon mint extract, or more to taste*
6 drops green food coloring**
In large bowl (like a Bosch), beat all ingredients with electric mixer on medium speed until smooth. Scrape bowl frequently to ensure even consistency. Spread over cooled brownies and refrigerate uncovered at least one hour or until set.
Topping
1/2 cup milk
12 ounces semi-sweet chocolate chips
1/2 cup + 2 Tablespoons butter (no need to soften)
In 2-quart saucepan, heat all ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool mixture at least 10 minutes until lukewarm. Pour topping over filling; spread to cover.
Refrigerate uncovered at least two hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Cut into small pieces; these are very rich! Store covered in the refrigerator.
*Can also omit the mint and leave it plain if desired.
**Can use any color to adapt for other holidays.
Friday, March 12, 2010
So Good Cookies!
so I don't really have a name for these, but I can't describe how much I love these cookies!! bought them at a church dessert auction last Saturday, ate FOUR on Sunday (and I'm not even supposed to have sugar!), then tracked down the recipe from Kristyn (Ritchey) Merkley. Then I made them the next morning (and didn't even eat any, but gave them to my willing taste testers). THANK YOU!
1½ cups brown sugar
1½ cups sugar
3/4 cup butter, softened
3/4 cup oil (vegetable, canola, coconut, etc.)
3 eggs
1½ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons vanilla
4½ cups flour
1 cup white chocolate chips
1 cup butterscotch chips
more of each chip if desired!
Cream sugars with butter and oil. By hand. Add eggs and beat until fluffy. Add remaining ingredients. Shape into rough balls, then bake at 350ºF for 8-10 minutes or until golden.
I got almost 6 dozen cookies here. Not too small, not too big - about 2 inches in diameter, I'd guess.
1½ cups brown sugar
1½ cups sugar
3/4 cup butter, softened
3/4 cup oil (vegetable, canola, coconut, etc.)
3 eggs
1½ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons vanilla
4½ cups flour
1 cup white chocolate chips
1 cup butterscotch chips
more of each chip if desired!
Cream sugars with butter and oil. By hand. Add eggs and beat until fluffy. Add remaining ingredients. Shape into rough balls, then bake at 350ºF for 8-10 minutes or until golden.
I got almost 6 dozen cookies here. Not too small, not too big - about 2 inches in diameter, I'd guess.
Saturday, March 6, 2010
Buttermilk Brownies
adapted from Prudence Pennywise
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
powdered sugar for dusting
Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool for at least ten minutes. Dust with powdered sugar and serve.
4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
powdered sugar for dusting
Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool for at least ten minutes. Dust with powdered sugar and serve.
Sunday, February 28, 2010
Crownies
adapted from a recipe on Picky Palate and one on Prudence Pennywise (name is a combination of cookies and brownies - Picky Palate called hers brookies, but I didn't want to totally steal her recipe!)
2 cups sugar
1 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
9 ounces semi-sweet chocolate chip
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
8 ounces caramels, unwrapped
1 1/2 Tablespoons milk
In a Bosch or Kitchen Aid or the like, cream the softened butter and sugar. Add eggs, vanilla and sour cream until well-combined. Add the baking powder, soda and salt, then add one cup of flour at a time, mixing after each addition.
Separate dough into two batches, wrapping each batch in plastic wrap. Chill for at least two hours for best results.
About 30 minutes before dough is chilled, melt butter and chocolate, stirring often. Mix in sugar. Add eggs and mix well until combined. Add vanilla and salt. Stir in flour until completely mixed. Place batter in freezer for about 20 minutes to harden.
Preheat oven to 350F.
Once both sets of dough are hardened, cut each disc of sugar cookie dough into thirds. Roll each section into a 1/8-inch thick rectangle - about 12x5 inches. Spread about 1/2 a cup of brownie batter over the cookie dough. Starting with the long side of the rectangle, roll everything into a log. Using a sharp knife, cut off 1/2-inch slices of dough.
Line mini-muffin tin with liners, then place one slice of dough into each. If your dough isn't firm enough and starts to ooze, place in the fridge for 5-10 minutes to harden. (This is recommended for all the slices that aren't baking, anyway.)
Bake at 350F for 15 minutes, or until brownie batter is baked.
Remove cookies from tins and let cool on a rack. When all cookies are baked and cooled, melt caramels in microwave with milk until smooth - approximately 1 minute. Spoon melted caramel into small ziploc bag or pastry bag without a tip. Cut a small corner off bag and drizzle over cookies. Best served warm.
ETA: although these are a little labor-intensive, they're relatively simple. However, if you'd like to make them even more simple, I suppose you could try buying a roll of Pillsbury sugar cookie dough plus a box of 8x8 brownie mix. Roll out the cookie dough after cutting it in half (or so - I'm totally estimating here), and spread the prepared brownie mix over top, then follow the same instructions as above... don't know how it would turn out, but it seems feasible! NOT as good, though, of course. : )
2 cups sugar
1 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
9 ounces semi-sweet chocolate chip
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
8 ounces caramels, unwrapped
1 1/2 Tablespoons milk
In a Bosch or Kitchen Aid or the like, cream the softened butter and sugar. Add eggs, vanilla and sour cream until well-combined. Add the baking powder, soda and salt, then add one cup of flour at a time, mixing after each addition.
Separate dough into two batches, wrapping each batch in plastic wrap. Chill for at least two hours for best results.
About 30 minutes before dough is chilled, melt butter and chocolate, stirring often. Mix in sugar. Add eggs and mix well until combined. Add vanilla and salt. Stir in flour until completely mixed. Place batter in freezer for about 20 minutes to harden.
Preheat oven to 350F.
Once both sets of dough are hardened, cut each disc of sugar cookie dough into thirds. Roll each section into a 1/8-inch thick rectangle - about 12x5 inches. Spread about 1/2 a cup of brownie batter over the cookie dough. Starting with the long side of the rectangle, roll everything into a log. Using a sharp knife, cut off 1/2-inch slices of dough.
Line mini-muffin tin with liners, then place one slice of dough into each. If your dough isn't firm enough and starts to ooze, place in the fridge for 5-10 minutes to harden. (This is recommended for all the slices that aren't baking, anyway.)
Bake at 350F for 15 minutes, or until brownie batter is baked.
Remove cookies from tins and let cool on a rack. When all cookies are baked and cooled, melt caramels in microwave with milk until smooth - approximately 1 minute. Spoon melted caramel into small ziploc bag or pastry bag without a tip. Cut a small corner off bag and drizzle over cookies. Best served warm.
ETA: although these are a little labor-intensive, they're relatively simple. However, if you'd like to make them even more simple, I suppose you could try buying a roll of Pillsbury sugar cookie dough plus a box of 8x8 brownie mix. Roll out the cookie dough after cutting it in half (or so - I'm totally estimating here), and spread the prepared brownie mix over top, then follow the same instructions as above... don't know how it would turn out, but it seems feasible! NOT as good, though, of course. : )
Wednesday, February 24, 2010
Stuffed Mexican Bell Peppers
created on a whim - can also be used as a topping for tostadas, or a burrito filling, etc.
8 bell peppers
2 pounds ground beef
2 teaspoons minced garlic
1 Tablespoon taco seasoning
3 cups brown rice, cooked
1 can tomato sauce
2 cups salsa
3 cups frozen corn
salt & pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Bring several cups of water to a boil in a large pot. Cut tops off peppers and removed seeds and membranes. Place in boiling water and cook for 3 minutes. Remove from pot and let cool. Brown ground beef with garlic and taco seasoning. Drain. Mix with remaining ingredients. Stuff in peppers; place in baking dish with half-inch of water. Bake at 350F for 40 minutes.
8 bell peppers
2 pounds ground beef
2 teaspoons minced garlic
1 Tablespoon taco seasoning
3 cups brown rice, cooked
1 can tomato sauce
2 cups salsa
3 cups frozen corn
salt & pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Bring several cups of water to a boil in a large pot. Cut tops off peppers and removed seeds and membranes. Place in boiling water and cook for 3 minutes. Remove from pot and let cool. Brown ground beef with garlic and taco seasoning. Drain. Mix with remaining ingredients. Stuff in peppers; place in baking dish with half-inch of water. Bake at 350F for 40 minutes.
Saturday, February 20, 2010
Peanut Butter Blossoms
long-time family favorite!
½ cup shortening
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 bag Hershey kisses
Cream shortening and peanut butter. Gradually add sugars. Add unbeaten egg, milk and vanilla. Beat well. Blend in dry ingredients. Mix thoroughly.
Shape by rounded spoonfuls into balls. Roll in a ziploc bag with 1 cup white sugar in it. Place on cookie sheet lined in parchment paper.
Bake 7 to 8 minutes. Press kisses into cookie so cookie cracks around edge. Return to oven for 2 to 5 minutes more, until the chocolate kiss begins to melt.
*can replace kisses with a chocolate candy melt if you need to easily transport these.
½ cup shortening
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 bag Hershey kisses
Cream shortening and peanut butter. Gradually add sugars. Add unbeaten egg, milk and vanilla. Beat well. Blend in dry ingredients. Mix thoroughly.
Shape by rounded spoonfuls into balls. Roll in a ziploc bag with 1 cup white sugar in it. Place on cookie sheet lined in parchment paper.
Bake 7 to 8 minutes. Press kisses into cookie so cookie cracks around edge. Return to oven for 2 to 5 minutes more, until the chocolate kiss begins to melt.
*can replace kisses with a chocolate candy melt if you need to easily transport these.
Friday, February 19, 2010
Chocolate Crockpot Cake
taken from cjane's site.
1 package devil's food cake mix
8 ounces (1 cup) sour cream
1 cup chocolate chips (or try 1 cup mint chips - or white chocolate!)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray.
Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand.
Pour into crock pot.
Cover and cook on low 6-8 hours or high 3-4 hours.
1 package devil's food cake mix
8 ounces (1 cup) sour cream
1 cup chocolate chips (or try 1 cup mint chips - or white chocolate!)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray.
Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand.
Pour into crock pot.
Cover and cook on low 6-8 hours or high 3-4 hours.
Wednesday, February 17, 2010
Chocolate Chip Pudding Cookies
2 sticks butter, softened
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 Tablespoons vanilla
1 package cook and serve vanilla pudding
2 cups brown sugar
4 cups flour
2 cups chocolate chips
By hand, mix all ingredients except flour in large bowl. Once creamy, add flour. Stir until combined, then add chocolate chips. Shape into walnut-sized balls and bake at 350F for 11 minutes or until no longer shiny.
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 Tablespoons vanilla
1 package cook and serve vanilla pudding
2 cups brown sugar
4 cups flour
2 cups chocolate chips
By hand, mix all ingredients except flour in large bowl. Once creamy, add flour. Stir until combined, then add chocolate chips. Shape into walnut-sized balls and bake at 350F for 11 minutes or until no longer shiny.
Bacon and Tomato Presto Pasta
8 slices bacon, cooked and crumbled
1/2 cup sliced cherry tomatoes
8 ounces cream cheese
1 cup milk
1/2 cup grated Parmesan cheese
6 cups penne pasta, cooked
Combine all ingredients except pasta in a large saucepan; heat through until bubbly. Stir in pasta and serve.
1/2 cup sliced cherry tomatoes
8 ounces cream cheese
1 cup milk
1/2 cup grated Parmesan cheese
6 cups penne pasta, cooked
Combine all ingredients except pasta in a large saucepan; heat through until bubbly. Stir in pasta and serve.
Cheesy Mexican Rice
10 ounces chicken broth
1 cup salsa
2 cups instant brown rice (or white), uncooked
4 ounces Velveeta cheese, cut up
Mix broth and salsa in medium saucepan. Bring to a boil.
Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes. Stir until cheese is melted.
1 cup salsa
2 cups instant brown rice (or white), uncooked
4 ounces Velveeta cheese, cut up
Mix broth and salsa in medium saucepan. Bring to a boil.
Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes. Stir until cheese is melted.
Gabby's Alfredo
this recipe is from an old friend at BYU.
12 ounces pasta (any kind you like)
1/2 cup butter
1 pint heavy whipping cream
1 cup freshly grated Parmesan cheese
lots of fresh ground black pepper
1/4 teaspoon grated nutmeg
Prepare the pasta, following package directions, but just to al dente. Drain well then keep covered. In a large skillet, melt the butter over medium heat. When sizzling, add cream, cheese, pepper and nutmeg. Bring to a light boil, then add drained pasta and continue to cook, tossing lightly, until well-combined.
Serves 6.
Can also add grilled chicken or shrimp.
12 ounces pasta (any kind you like)
1/2 cup butter
1 pint heavy whipping cream
1 cup freshly grated Parmesan cheese
lots of fresh ground black pepper
1/4 teaspoon grated nutmeg
Prepare the pasta, following package directions, but just to al dente. Drain well then keep covered. In a large skillet, melt the butter over medium heat. When sizzling, add cream, cheese, pepper and nutmeg. Bring to a light boil, then add drained pasta and continue to cook, tossing lightly, until well-combined.
Serves 6.
Can also add grilled chicken or shrimp.
Pesto Chicken with Pasta
adapted from Campbell's
3 cups uncooked pasta (your choice - used shaped)
1 pound chicken breasts, cooked in a crockpot and shredded
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
Cook pasta according to package directions. Drain.
Combine soup, pesto and milk in saucepot over medium heat. Bring to a boil.
Add chicken; combine until heated. Toss with pasta in large bowl.
Serves 4.
3 cups uncooked pasta (your choice - used shaped)
1 pound chicken breasts, cooked in a crockpot and shredded
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
Cook pasta according to package directions. Drain.
Combine soup, pesto and milk in saucepot over medium heat. Bring to a boil.
Add chicken; combine until heated. Toss with pasta in large bowl.
Serves 4.
Caribbean Casserole
1 pound chicken, cooked in crockpot and shredded
1/2 cup bottled Caribbean jerk marinade
1 Tablespoon oil
1 teaspoon jerk seasoning (optional)
1 can diced tomatoes
1 teaspoon minced garlic
1 1/2 cups frozen corn
2 cans black beans, drained and rinsed
1 can crushed pineapple, drained
7 corn tortillas, cut in wedges
2 cups shredded Jack cheese
Marinate shredded chicken in Caribbean marinade at least one hour.
Combine chicken and marinade with jerk seasoning, garlic and tomatoes; heat in large skillet until warmed through. Stir in corn, black beans and pineapple; cook 5 minutes or until thickened.
Coat 2 1/2-quart baking dish with cooking spray. Arrange 1/4 of the tortillas on the bottom, top with 1/4 of the chicken mixture and 1/4 of the cheese. Repeat 3 times, ending with cheese.
Cover and bake in a 375F oven for 20 minutes or until hot and cheese is melted.
1/2 cup bottled Caribbean jerk marinade
1 Tablespoon oil
1 teaspoon jerk seasoning (optional)
1 can diced tomatoes
1 teaspoon minced garlic
1 1/2 cups frozen corn
2 cans black beans, drained and rinsed
1 can crushed pineapple, drained
7 corn tortillas, cut in wedges
2 cups shredded Jack cheese
Marinate shredded chicken in Caribbean marinade at least one hour.
Combine chicken and marinade with jerk seasoning, garlic and tomatoes; heat in large skillet until warmed through. Stir in corn, black beans and pineapple; cook 5 minutes or until thickened.
Coat 2 1/2-quart baking dish with cooking spray. Arrange 1/4 of the tortillas on the bottom, top with 1/4 of the chicken mixture and 1/4 of the cheese. Repeat 3 times, ending with cheese.
Cover and bake in a 375F oven for 20 minutes or until hot and cheese is melted.
Thai Chicken Fettuccine Salad
1 cup salsa
1/4 cup peanut butter
2 Tablespoons honey
2 Tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
3 cups cooked fettuccine
2 cups cooked & shredded chicken
salad greens
chopped red pepper
Mix salsa, peanut butter, honey, orange juice, soy and ginger in skillet. Heat through.
Add fettuccine and chicken. Toss until evenly coated. Serve on salad greens, sprinkled with red pepper.
Serves 4.
1/4 cup peanut butter
2 Tablespoons honey
2 Tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
3 cups cooked fettuccine
2 cups cooked & shredded chicken
salad greens
chopped red pepper
Mix salsa, peanut butter, honey, orange juice, soy and ginger in skillet. Heat through.
Add fettuccine and chicken. Toss until evenly coated. Serve on salad greens, sprinkled with red pepper.
Serves 4.
Chicken Salad
the best!!
7 chicken breast halves, cooked in crockpot and shredded - not cubed
32 ounces mayonnaise
1 small bottle sweet pickles, chopped
1 small stalk celery
1 package dry Italian dressing mix
1 bunch red grapes, sliced
Combine all ingredients, using less mayonnaise than called for and adding more as needed to reach the desired consistency.
Serve on homemade rolls (try Cami's Rolls!) or croissants.
7 chicken breast halves, cooked in crockpot and shredded - not cubed
32 ounces mayonnaise
1 small bottle sweet pickles, chopped
1 small stalk celery
1 package dry Italian dressing mix
1 bunch red grapes, sliced
Combine all ingredients, using less mayonnaise than called for and adding more as needed to reach the desired consistency.
Serve on homemade rolls (try Cami's Rolls!) or croissants.
Grilled Chicken Salad
1 cup salsa
1 Tablespoon vegetable oil
1 Tablespoon lime juice
1 teaspoon minced garlic
4 boneless skinless chicken breast halves
1/2 teaspoon chili powder
6 cups torn salad greens
1 can black beans, drained and rinsed
2 medium oranges, peeled and sliced
Mix salsa, oil, lime juice and garlic. Set aside.
Sprinkle chicken with chili powder; brush with small amount of olive oil.
Grill chicken 15 minutes or until done, turning once. Slice chicken into strips.
Place salad greens on 4 plates. Top with chicken, beans and oranges. Drizzle salsa mixture over top.
1 Tablespoon vegetable oil
1 Tablespoon lime juice
1 teaspoon minced garlic
4 boneless skinless chicken breast halves
1/2 teaspoon chili powder
6 cups torn salad greens
1 can black beans, drained and rinsed
2 medium oranges, peeled and sliced
Mix salsa, oil, lime juice and garlic. Set aside.
Sprinkle chicken with chili powder; brush with small amount of olive oil.
Grill chicken 15 minutes or until done, turning once. Slice chicken into strips.
Place salad greens on 4 plates. Top with chicken, beans and oranges. Drizzle salsa mixture over top.
Black Bean and Corn Ranch Salad
1/2 cup ranch dressing
1 can black beans, drained and rinsed
equal amount frozen corn, thawed
1 cup halved cherry tomatoes
Combine all ingredients in a medium bowl. Chill until ready to serve.
1 can black beans, drained and rinsed
equal amount frozen corn, thawed
1 cup halved cherry tomatoes
Combine all ingredients in a medium bowl. Chill until ready to serve.
Tortilla Soup
4-5 chicken breast halves, cooked in crockpot and shredded
2 cups instant brown rice, uncooked
2 cans black beans, not drained
2 cans diced tomatoes, not drained
2 small cans diced green chiles
2 cups frozen corn
4-6 cups chicken broth, depending on how soupy you like it
Combine all ingredients in a saucepan, heat til boiling, reduce heat and simmer 15 minutes. Top with your pick (shredded cheese, sour cream, tortilla chips, guacamole, etc.).
2 cups instant brown rice, uncooked
2 cans black beans, not drained
2 cans diced tomatoes, not drained
2 small cans diced green chiles
2 cups frozen corn
4-6 cups chicken broth, depending on how soupy you like it
Combine all ingredients in a saucepan, heat til boiling, reduce heat and simmer 15 minutes. Top with your pick (shredded cheese, sour cream, tortilla chips, guacamole, etc.).
Sweet Pork Salad
adapted from Picky Palate.
4 pound pork roast (speaking from experience, buy it at Costco. seriously.)
1 1/2 cups Coca Cola (not diet, not anything else - original - and I don't even like Coke.)
salt, pepper, seasoning salt, garlic powder
Sauce:
1 cup Coca Cola
1 cup ketchup (do NOT substitute barbecue sauce)
Dressing:
8 ounces Herdez salsa verde
8 ounces ranch dressing
tostadas
refried beans mixed with green chiles
shredded lettuce
black beans
brown rice
guacamole
diced tomatoes
shredded cheese
sour cream
Place roast in crockpot with Coke. Season with salt, pepper, seasoning salt and garlic powder. Cook on low OVERNIGHT. Remove roast from crockpot and discard juices. Remove any fat from the roast, then shred and place back in clean crock on Low.
Place sauce ingredients in a small saucepan over medium heat, stirring often. Heat to a low boil, then pour over shredded roast. Cook on Low until ready to serve.
Whisk dressing ingredients together in bowl; refrigerate until ready to eat.
To serve: place tostada shell on plate; top with refried beans, then pork and any toppings you enjoy. Eat! (Have a napkin handy, because it's good and messy!)
4 pound pork roast (speaking from experience, buy it at Costco. seriously.)
1 1/2 cups Coca Cola (not diet, not anything else - original - and I don't even like Coke.)
salt, pepper, seasoning salt, garlic powder
Sauce:
1 cup Coca Cola
1 cup ketchup (do NOT substitute barbecue sauce)
Dressing:
8 ounces Herdez salsa verde
8 ounces ranch dressing
tostadas
refried beans mixed with green chiles
shredded lettuce
black beans
brown rice
guacamole
diced tomatoes
shredded cheese
sour cream
Place roast in crockpot with Coke. Season with salt, pepper, seasoning salt and garlic powder. Cook on low OVERNIGHT. Remove roast from crockpot and discard juices. Remove any fat from the roast, then shred and place back in clean crock on Low.
Place sauce ingredients in a small saucepan over medium heat, stirring often. Heat to a low boil, then pour over shredded roast. Cook on Low until ready to serve.
Whisk dressing ingredients together in bowl; refrigerate until ready to eat.
To serve: place tostada shell on plate; top with refried beans, then pork and any toppings you enjoy. Eat! (Have a napkin handy, because it's good and messy!)
Cake Pops
straight from the blessed Bakerella's site. She's an evil, evil, wonderful lady!
1 box cake mix, any flavor, plus ingredients listed on back
1 can frosting (not large size), flavor to complement cake mix *
2-3 bags Wilton candy melts
lollipop sticks, if desired
sprinkles, if desired
Bake cake according to directions on back for 9x13.
Let cool completely (can place in fridge if desired).
Dump cake into large bowl. Add can of frosting and mix to combine, making a sort of paste. (I usually add just short of the entire can of frosting - like one large spoonful less than the whole thing.) Just keep stirring - it'll get there!
Roll into quarter-sized balls with your hands, washing hands every few balls so they don't stick to your hands. Place on a cookie sheet, then pop into the freezer for about 30 minutes to firm up. (One cake mix makes about 60-70 balls for me. Bakerella says it only makes 3 dozen - I must make mine smaller, but I prefer it that way.)
Before removing the balls from the freezer, melt your candy melts. Try to use a deeper container rather than a wide, shallow one - makes dunking easier. Don't melt all of them at once, because you can't re-melt them easily. Start with maybe one bag and work up from there as needed.
When candy is in the microwave, grab cake balls from freezer. Using a large spoon, lower the cake ball into the melted candy, turning the ball around to ensure it's entirely coated. Working quickly, remove from candy with the spoon, tapping the spoon lightly on the edge of the container to remove excess candy. Still working quickly, place on cookie sheet (i use a silpat liner on mine), sprinkle with sprinkles if desired, and insert a lollipop stick if you like.
(If you just want cake balls, then no lollipop stick! Also, you can forgo the sprinkles and drizzle with a different color of candy melts after you're all finished with the dunking. OR you can be really adventurous and choose to insert the lollipop stick into the bottom of the cake ball, using a styrofoam block to hold sticks upright. Then they actually look like lollipops. This is definitely harder.)
If cake balls start to get too mushy, place them back in the freezer for 5-10 minutes. Or you can work in batches, just taking a third or half of the balls out at once.
However you choose to make these, they're really difficult to mess up and REALLY yummy!! Oh - and they don't require refrigeration, though I often do just so they aren't sitting on the counter within my mouth's reach...
*Using a lighter cake and darker candy melt is easier (white / yellow cake and chocolate candy melts, for example). However, use whatever you'd like! Chocolate cake mix, chocolate frosting, pink & white candy melts for Valentine's Day... Cream cheese frosting is always a great choice - even with a chocolate cake. It just blends right in and you can't see any white.
Combinations to try:
-Red Velvet cake with chocolate candy melts
-Yellow cake with any color candy melts
-Chocolate cake with chocolate candy melts
-Spice cake with white candy melts
Really - whatever you have in your pantry works!!
1 box cake mix, any flavor, plus ingredients listed on back
1 can frosting (not large size), flavor to complement cake mix *
2-3 bags Wilton candy melts
lollipop sticks, if desired
sprinkles, if desired
Bake cake according to directions on back for 9x13.
Let cool completely (can place in fridge if desired).
Dump cake into large bowl. Add can of frosting and mix to combine, making a sort of paste. (I usually add just short of the entire can of frosting - like one large spoonful less than the whole thing.) Just keep stirring - it'll get there!
Roll into quarter-sized balls with your hands, washing hands every few balls so they don't stick to your hands. Place on a cookie sheet, then pop into the freezer for about 30 minutes to firm up. (One cake mix makes about 60-70 balls for me. Bakerella says it only makes 3 dozen - I must make mine smaller, but I prefer it that way.)
Before removing the balls from the freezer, melt your candy melts. Try to use a deeper container rather than a wide, shallow one - makes dunking easier. Don't melt all of them at once, because you can't re-melt them easily. Start with maybe one bag and work up from there as needed.
When candy is in the microwave, grab cake balls from freezer. Using a large spoon, lower the cake ball into the melted candy, turning the ball around to ensure it's entirely coated. Working quickly, remove from candy with the spoon, tapping the spoon lightly on the edge of the container to remove excess candy. Still working quickly, place on cookie sheet (i use a silpat liner on mine), sprinkle with sprinkles if desired, and insert a lollipop stick if you like.
(If you just want cake balls, then no lollipop stick! Also, you can forgo the sprinkles and drizzle with a different color of candy melts after you're all finished with the dunking. OR you can be really adventurous and choose to insert the lollipop stick into the bottom of the cake ball, using a styrofoam block to hold sticks upright. Then they actually look like lollipops. This is definitely harder.)
If cake balls start to get too mushy, place them back in the freezer for 5-10 minutes. Or you can work in batches, just taking a third or half of the balls out at once.
However you choose to make these, they're really difficult to mess up and REALLY yummy!! Oh - and they don't require refrigeration, though I often do just so they aren't sitting on the counter within my mouth's reach...
*Using a lighter cake and darker candy melt is easier (white / yellow cake and chocolate candy melts, for example). However, use whatever you'd like! Chocolate cake mix, chocolate frosting, pink & white candy melts for Valentine's Day... Cream cheese frosting is always a great choice - even with a chocolate cake. It just blends right in and you can't see any white.
Combinations to try:
-Red Velvet cake with chocolate candy melts
-Yellow cake with any color candy melts
-Chocolate cake with chocolate candy melts
-Spice cake with white candy melts
Really - whatever you have in your pantry works!!
Saturday, February 13, 2010
Broccoli and Pasta Salad
Adapted from Atlanta Cooknotes.
1 bunch broccoli
8 ounces ziti or rigatoni pasta
1/2 cup olive oil
2 Tablespoons butter
3 teaspoons minced garlic
1/2 teaspoon red pepper
1 cup cherry tomatoes, halved
1/2 cup grated fresh Parmesan cheese, optional
Cut broccoli into bite-sized pieces. Steam about ten minutes or until tender. Meanwhile, cook pasta according to package directions. Heat olive oil, butter, garlic and red pepper. Toss broccoli in the oil mixture, then pour over cooked and drained pasta. Toss mixture with tomatoes and sprinkle with Parmesan cheese, if desired. Serve immediately.
* Can also add a few cooked, shredded chicken breasts to this if desired.
1 bunch broccoli
8 ounces ziti or rigatoni pasta
1/2 cup olive oil
2 Tablespoons butter
3 teaspoons minced garlic
1/2 teaspoon red pepper
1 cup cherry tomatoes, halved
1/2 cup grated fresh Parmesan cheese, optional
Cut broccoli into bite-sized pieces. Steam about ten minutes or until tender. Meanwhile, cook pasta according to package directions. Heat olive oil, butter, garlic and red pepper. Toss broccoli in the oil mixture, then pour over cooked and drained pasta. Toss mixture with tomatoes and sprinkle with Parmesan cheese, if desired. Serve immediately.
* Can also add a few cooked, shredded chicken breasts to this if desired.
Chocolate Ganache Cupcakes
Adapted from Pioneer Woman.
Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water
Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract
Preheat oven to 350F. Spray 24 muffin cups with baking spray.
Combine sugar, flour and salt in a large bowl. Set aside.
In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)
Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water
Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract
Preheat oven to 350F. Spray 24 muffin cups with baking spray.
Combine sugar, flour and salt in a large bowl. Set aside.
In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)
Drip Beef Sandwich
While I don't quite like the title of the recipe, I totally get it - this is a very "drippy" sandwich but oh-so-yummy! Adapted slightly from Pioneer Woman.
4 pound chuck roast
3 teaspoons minced garlic
1/2 cup soy sauce
1 cup beef broth
1/2 teaspoon salt
4 cups water
deli rolls (do NOT use ciabatta rolls - too dense for this sandwich)
sliced cheese (mozzarella, provolone or the like)
Throw all ingredients in a crockpot and cook on low for approximately 6 hours or until beef is fork-tender and falls apart easily. Shred meat until all large chunks are gone. Return to crockpot while preparing the rolls.
Slice rolls if needed, then spread with butter. Place on foil-covered cookie sheet and either bake or broil until lightly toasted and crispy.
Immediately top with shredded beef and sliced cheese, if desired.
(Meat can also be prepared the day before, then refrigerated overnight. Remove hardened fat from the top of pot before reheating.)
4 pound chuck roast
3 teaspoons minced garlic
1/2 cup soy sauce
1 cup beef broth
1/2 teaspoon salt
4 cups water
deli rolls (do NOT use ciabatta rolls - too dense for this sandwich)
sliced cheese (mozzarella, provolone or the like)
Throw all ingredients in a crockpot and cook on low for approximately 6 hours or until beef is fork-tender and falls apart easily. Shred meat until all large chunks are gone. Return to crockpot while preparing the rolls.
Slice rolls if needed, then spread with butter. Place on foil-covered cookie sheet and either bake or broil until lightly toasted and crispy.
Immediately top with shredded beef and sliced cheese, if desired.
(Meat can also be prepared the day before, then refrigerated overnight. Remove hardened fat from the top of pot before reheating.)
Tuesday, February 9, 2010
Have A Heart
Not really edible, but a fun Valentine's Day cooking craft: Play Clay Hearts
The kids think this is the greatest Valentine! A cute cellophane (sucker) bag pre-decorated with hearts (from Michael's), closed with a pink twisty tie, and a double-sided label: front side says "Have a (drawn heart) - it's Valentine's Day!" The back says To: and From:... Easy peasy! I discovered the one recipe makes about 40 playdough hearts about 3" across.
The kids think this is the greatest Valentine! A cute cellophane (sucker) bag pre-decorated with hearts (from Michael's), closed with a pink twisty tie, and a double-sided label: front side says "Have a (drawn heart) - it's Valentine's Day!" The back says To: and From:... Easy peasy! I discovered the one recipe makes about 40 playdough hearts about 3" across.
Friday, February 5, 2010
Flourless Chocolate Cake
adapted from a recipe found on BrightIdeas.com.
1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis
Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.
Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.
Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.
In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.
Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.
Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).
Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.
Approximately 16 slices.
1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis
Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.
Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.
Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.
In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.
Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.
Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).
Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.
Approximately 16 slices.
Brownie Pudding
adapted slightly from a recipe on Tasty Kitchen, which was taken from an old 1950s-era General Foods Kitchen recipe.
½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water
Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.
*optional: add ½ chocolate chips before pouring boiling water over top.
Bake at 350F for thirty to forty minutes, then cool before serving.
½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water
Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.
*optional: add ½ chocolate chips before pouring boiling water over top.
Bake at 350F for thirty to forty minutes, then cool before serving.
Thursday, February 4, 2010
Go-To Spaghetti Sauce
This is absolutely delicious. Got it from a recipe on Tasty Kitchen (love that site!). Put it in the crockpot last night and it has simmered on warm all night. I've already tasted it several times this morning and it's only 7.30am. YUM.
2 pounds ground beef
60 ounces tomato sauce
¼ cup brown sugar, firmly packed
1 Tablespoon + 1 teaspoon garlic powder
1 teaspoon grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon Italian seasoning
½ teaspoon parsley flakes
¼ teaspoon onion powder
Brown ground beef, drain and set aside.
Combine remaining ingredients in a crockpot. Cook on low for as long as you have - all day is preferable. The longer the sauce simmers, the better it tastes.
Makes 3/4 of a crockpot. Freezes well.
2 pounds ground beef
60 ounces tomato sauce
¼ cup brown sugar, firmly packed
1 Tablespoon + 1 teaspoon garlic powder
1 teaspoon grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon Italian seasoning
½ teaspoon parsley flakes
¼ teaspoon onion powder
Brown ground beef, drain and set aside.
Combine remaining ingredients in a crockpot. Cook on low for as long as you have - all day is preferable. The longer the sauce simmers, the better it tastes.
Makes 3/4 of a crockpot. Freezes well.
Sunday, January 31, 2010
Bakerella's Lemon Bars
adapted slightly from Bakerella's site
FOR THE CRUST:
1 cup Butter
1¾ cup Flour
⅔ cups Confectionary Sugar (plus More For Dusting)
zest of half a lemon
FOR THE TOPPING:
1½ cup Sugar
¼ cups Flour
1 teaspoon Baking Powder
juice and zest of 2 large lemons (or a bit more than ½ cup Lemon Juice)
4 whole Eggs, Slightly Beaten
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan.
To make crust:
In a medium bowl, whisk together flour, zest and confectioner’s sugar.
Cut in butter until combined and crumbly.
Press crust mixture into bottom of pan.
Bake for 20 minutes or until golden.
To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon zest & juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner’s sugar and refrigerate.
Cut into bars and enjoy them cold!
(Or eat them warm - they're too yummy to wait!)
FOR THE CRUST:
1 cup Butter
1¾ cup Flour
⅔ cups Confectionary Sugar (plus More For Dusting)
zest of half a lemon
FOR THE TOPPING:
1½ cup Sugar
¼ cups Flour
1 teaspoon Baking Powder
juice and zest of 2 large lemons (or a bit more than ½ cup Lemon Juice)
4 whole Eggs, Slightly Beaten
Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan.
To make crust:
In a medium bowl, whisk together flour, zest and confectioner’s sugar.
Cut in butter until combined and crumbly.
Press crust mixture into bottom of pan.
Bake for 20 minutes or until golden.
To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon zest & juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner’s sugar and refrigerate.
Cut into bars and enjoy them cold!
(Or eat them warm - they're too yummy to wait!)
Cheesecake Chocolate Chip Cookies
Adapted slightly from Tasty Kitchen. A HUGE hit today at church!
1 cup butter, softened (no substitutes)
¾ cups sugar
¾ cups brown sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg
2¼ cups plus 2 Tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1¼ cups chocolate chips
Preheat oven to 350° F.
Cream butter and sugars by hand until nice and creamy.
Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth.
Add vanilla and egg and mix.
Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much!
Add the chocolate chips.
Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though!
Bake for 9-11 minutes.
Cool on a rack and once they are all the way cool, put into a plastic bag or container and keep in the fridge. (Be careful they don't spoil since they have cream cheese in them.)
Makes approximately 4 dozen cookies
1 cup butter, softened (no substitutes)
¾ cups sugar
¾ cups brown sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg
2¼ cups plus 2 Tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1¼ cups chocolate chips
Preheat oven to 350° F.
Cream butter and sugars by hand until nice and creamy.
Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth.
Add vanilla and egg and mix.
Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much!
Add the chocolate chips.
Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though!
Bake for 9-11 minutes.
Cool on a rack and once they are all the way cool, put into a plastic bag or container and keep in the fridge. (Be careful they don't spoil since they have cream cheese in them.)
Makes approximately 4 dozen cookies
Wednesday, January 27, 2010
Mango Chicken Black Bean Salad
1 pound mango, cut into chunks
1 can black beans, drained and rinsed
1 red pepper, seeded and cut into chunks
1-2 cups frozen corn, thawed
1/4 - 1/2 cup lime juice
1/2 packet Italian dressing mix, dry
3-4 chicken breasts, cooked and shredded
Combine all ingredients in a large bowl. Serve with tortilla chips.
1 can black beans, drained and rinsed
1 red pepper, seeded and cut into chunks
1-2 cups frozen corn, thawed
1/4 - 1/2 cup lime juice
1/2 packet Italian dressing mix, dry
3-4 chicken breasts, cooked and shredded
Combine all ingredients in a large bowl. Serve with tortilla chips.
Blueberry Lemon Buttermilk Muffins
adapted from a recipe found on Tasty Kitchen
1 cup butter, softened
2½ cups sugar
3 Tablespoons lemon zest
1 teaspoon salt
4 eggs, at room temperature
3½ cups all-purpose flour
2 teaspoons Baking Powder
1 cup milk, mixed with 1 Tablespoon lemon juice
3 cups blueberries, tossed with ½ cup flour
½-1 cup white decorator sugar, mixed with 2 Tablespoons lemon zest
Preheat oven to 375 degrees F.
Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.
In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.
Beat in the eggs one at a time. Mix together the flour and baking powder.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining flour and fold into the batter.
Divide batter into muffin tins and bake for 5 minutes. Remove from oven and sprinkle tops with the lemon sugar. Return to oven and bake for 12-15 minutes or until golden brown.
Makes 3 dozen regular-sized muffins.
1 cup butter, softened
2½ cups sugar
3 Tablespoons lemon zest
1 teaspoon salt
4 eggs, at room temperature
3½ cups all-purpose flour
2 teaspoons Baking Powder
1 cup milk, mixed with 1 Tablespoon lemon juice
3 cups blueberries, tossed with ½ cup flour
½-1 cup white decorator sugar, mixed with 2 Tablespoons lemon zest
Preheat oven to 375 degrees F.
Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don’t grease the top, if your muffins are smaller feel free to skip this step.
In a large bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.
Beat in the eggs one at a time. Mix together the flour and baking powder.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries in the remaining flour and fold into the batter.
Divide batter into muffin tins and bake for 5 minutes. Remove from oven and sprinkle tops with the lemon sugar. Return to oven and bake for 12-15 minutes or until golden brown.
Makes 3 dozen regular-sized muffins.
Sunday, January 24, 2010
Fudge Revel Bars
adapted slightly (notes at the bottom) from recipe found on Pioneer Woman's Tasty Kitchen.
1 cup Butter, plus 1 Tablespoon, divided
2 cups brown sugar
2 whole eggs
2 teaspoons vanilla extract
1½ teaspoon salt, divided
1 teaspoon baking soda
2½ cups flour
3 cups quick oats
1 can (14 Oz. can) sweetened condensed milk
12 ounces semi-sweet chocolate chips
Cream together butter, brown sugar and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.
Put sweetened condensed milk, chocolate chips, the remaining 1 Tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted. Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge. (You may think you won't have enough, but you will.)
Bake at 350 degrees for 20 minutes.
Note: I couldn't fill a large Texas sheet cake cookie sheet with the amount of dough here. I was short about 2 inches, and just barely had enough to sprinkle on top. Next time I do it I will multiply the dough ingredients by 1.5 in order to get the best ratio. I also forgot the Tablespoon butter in the chocolate filling and didn't miss it... in case you're counting calories and all!
1 cup Butter, plus 1 Tablespoon, divided
2 cups brown sugar
2 whole eggs
2 teaspoons vanilla extract
1½ teaspoon salt, divided
1 teaspoon baking soda
2½ cups flour
3 cups quick oats
1 can (14 Oz. can) sweetened condensed milk
12 ounces semi-sweet chocolate chips
Cream together butter, brown sugar and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.
Put sweetened condensed milk, chocolate chips, the remaining 1 Tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted. Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge. (You may think you won't have enough, but you will.)
Bake at 350 degrees for 20 minutes.
Note: I couldn't fill a large Texas sheet cake cookie sheet with the amount of dough here. I was short about 2 inches, and just barely had enough to sprinkle on top. Next time I do it I will multiply the dough ingredients by 1.5 in order to get the best ratio. I also forgot the Tablespoon butter in the chocolate filling and didn't miss it... in case you're counting calories and all!
Thursday, January 21, 2010
Sweet Cornbread
Got this recipe from my friend Jamie when we lived at BYU. Our favorite!
2 cubed butter, softened
3 eggs
1 cup sugar
1 1/2 cups milk
3 cups Bisquick
1/2 cup cornmeal
3/4 teaspoon baking powder
Mix all ingredients together and pour into a greased 9x13-inch pan. Bake at 350F for 35 minutes or until set.
2 cubed butter, softened
3 eggs
1 cup sugar
1 1/2 cups milk
3 cups Bisquick
1/2 cup cornmeal
3/4 teaspoon baking powder
Mix all ingredients together and pour into a greased 9x13-inch pan. Bake at 350F for 35 minutes or until set.
Sunday, January 17, 2010
Layered Chocolate Brownies
adapted from Nestle.
3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.
Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.
3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.
Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.
Monday, January 11, 2010
2-ingredient guacamole
Well, 3 if you count the salt.
2 ripe (soft) avocados
1 diced tomato (or more)
salt
Slice avocado length-wise, then use spoon to scoop out of shell. Discard pit. Mash in bowl with fork. Add chopped tomatoes and mix to combine. Add salt to taste. Eat with chips or tortillas or on egg burritos...
2 ripe (soft) avocados
1 diced tomato (or more)
salt
Slice avocado length-wise, then use spoon to scoop out of shell. Discard pit. Mash in bowl with fork. Add chopped tomatoes and mix to combine. Add salt to taste. Eat with chips or tortillas or on egg burritos...
Soft & Chewy Chocolate Drops
adapted from Baker's
4 ounces semi-sweet chocolate
3/4 cups butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2-1/2 cups flour
8 ounces Cool Whip, frozen
6 ounces semi-sweet chocolate
Cookies:
Preheat oven to 350F. Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla by hand. Add flour; mix well by hand. Cover and refrigerate 1 hour or until easy to handle.
Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.
Bake 8 minutes or just until set. Do not overbake. Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.
Glaze topping:
Place Cool Whip and chocolate in bowl. Microwave on High 1 minute. Stir. Microwave 30 seconds or until chocolate is melted and mixture is shiny and smooth. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.
Makes approximately 60 cookies.
4 ounces semi-sweet chocolate
3/4 cups butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2-1/2 cups flour
8 ounces Cool Whip, frozen
6 ounces semi-sweet chocolate
Cookies:
Preheat oven to 350F. Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla by hand. Add flour; mix well by hand. Cover and refrigerate 1 hour or until easy to handle.
Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.
Bake 8 minutes or just until set. Do not overbake. Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.
Glaze topping:
Place Cool Whip and chocolate in bowl. Microwave on High 1 minute. Stir. Microwave 30 seconds or until chocolate is melted and mixture is shiny and smooth. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.
Makes approximately 60 cookies.
Saturday, January 9, 2010
Grilled Salmon
1 large salmon fillet.
2 Tablespoons lemon juice
1 cup sliced almonds
2 Tablespoons butter
1 small clove garlic
lemon pepper
seasoning salt
Place salmon fillet in foil. Pour lemon juice over top. Lightly toast almonds in butter and pour over salmon. Thinly slice the garlic clove and tuck each slice into the salmon spaced out evenly (make a little cut with the tip of a knife to make it easier to tuck in the slices). Sprinkle with lemon pepper and seasoning salt. Wrap tightly in foil, sealing all edges, and place directly on grill for about 20 minutes. Serve with rice.
2 Tablespoons lemon juice
1 cup sliced almonds
2 Tablespoons butter
1 small clove garlic
lemon pepper
seasoning salt
Place salmon fillet in foil. Pour lemon juice over top. Lightly toast almonds in butter and pour over salmon. Thinly slice the garlic clove and tuck each slice into the salmon spaced out evenly (make a little cut with the tip of a knife to make it easier to tuck in the slices). Sprinkle with lemon pepper and seasoning salt. Wrap tightly in foil, sealing all edges, and place directly on grill for about 20 minutes. Serve with rice.
Poppyseed Salad
Spinach
Romaine lettuce
(enough of the two to fill a large salad bowl)
1 bag sliced almonds
2 cans mandarin oranges
2 cups sliced strawberries
1 bag oriental ramen noodles, broken into pieces
1 bottle poppyseed dressing
Toss all ingredients; serve.
Romaine lettuce
(enough of the two to fill a large salad bowl)
1 bag sliced almonds
2 cans mandarin oranges
2 cups sliced strawberries
1 bag oriental ramen noodles, broken into pieces
1 bottle poppyseed dressing
Toss all ingredients; serve.
Hash Brown Quiche
24 ounces frozen shredded hash browns, thawed
5-1/3 Tablespoons butter, melted
2 large eggs, beaten
½ cup half and half or milk
½ teaspoon seasoned salt
8 ounces (2 cups) shredded cheese, your favorite
1 cup cooked crumbled bacon
Preheat oven to 425ºF. Press hash browns into quiche or pie pan. Blot with paper towels to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from over; reduce heat to 350ºF. Combine eggs, milk and salt. Bake 40 to 50 minutes or until set.
Serves 6-8.
5-1/3 Tablespoons butter, melted
2 large eggs, beaten
½ cup half and half or milk
½ teaspoon seasoned salt
8 ounces (2 cups) shredded cheese, your favorite
1 cup cooked crumbled bacon
Preheat oven to 425ºF. Press hash browns into quiche or pie pan. Blot with paper towels to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from over; reduce heat to 350ºF. Combine eggs, milk and salt. Bake 40 to 50 minutes or until set.
Serves 6-8.
Bruschetta Chicken Bake
1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package (6 ounces) stuffing mix for chicken
½ cup water
1½ pounds chicken breasts, shredded
1 teaspoon dried basil leaves
1 cup shredded mozzarella cheese
Preheat oven to 400ºF. Place tomatoes with liquid in medium bowl. Add garlic and dry stuffing mix with ½ cup water; stir just until stuffing mix is moistened. Set aside. Place chicken in 9x13-inch baking dish; sprinkle with basil and cheese. Top with stuffing mix. Bake 30 minutes or until hot.
Serves 6.
2 cloves garlic, minced
1 package (6 ounces) stuffing mix for chicken
½ cup water
1½ pounds chicken breasts, shredded
1 teaspoon dried basil leaves
1 cup shredded mozzarella cheese
Preheat oven to 400ºF. Place tomatoes with liquid in medium bowl. Add garlic and dry stuffing mix with ½ cup water; stir just until stuffing mix is moistened. Set aside. Place chicken in 9x13-inch baking dish; sprinkle with basil and cheese. Top with stuffing mix. Bake 30 minutes or until hot.
Serves 6.
Pesto Pasta with Chicken
I think this came from Campbell's a loooong time ago.
3 chicken breasts, cooked and shredded
3 cups shaped pasts
½ cup pesto
½ cup milk
1 can cream of mushroom soup
Cook pasta according to package directions. In large skillet, combine pesto, milk and soup - heat until boiling. Add pasta and chicken; stir to coat. Serve.
3 chicken breasts, cooked and shredded
3 cups shaped pasts
½ cup pesto
½ cup milk
1 can cream of mushroom soup
Cook pasta according to package directions. In large skillet, combine pesto, milk and soup - heat until boiling. Add pasta and chicken; stir to coat. Serve.
Toasted Balsamic Chicken Bruschetta Sandwiches
adapted slightly from Picky Palate
4 boneless skinless chicken breasts, thawed and pounded
pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma tomatoes, diced
8 fresh basil leaves, thinly sliced
3 cloves garlic, minced
1 Tablespoon balsamic vinegar
8 thin slices fresh Mozzarella
4 ciabatta rolls (or similar)
Preheat a grill pan over medium heat (or use a panini maker). Spray with cooking spray.
Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic mixture and cook for an additional 4-5 minutes or until cooked through.
In a large bowl combine tomatoes, basil, garlic, salt and vinegar. Toss gently to combine. Set aside.
Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on grill pan (or just close in panini maker) until toasty and warm.
Serve warm.
Serves 4.
4 boneless skinless chicken breasts, thawed and pounded
pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma tomatoes, diced
8 fresh basil leaves, thinly sliced
3 cloves garlic, minced
1 Tablespoon balsamic vinegar
8 thin slices fresh Mozzarella
4 ciabatta rolls (or similar)
Preheat a grill pan over medium heat (or use a panini maker). Spray with cooking spray.
Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic mixture and cook for an additional 4-5 minutes or until cooked through.
In a large bowl combine tomatoes, basil, garlic, salt and vinegar. Toss gently to combine. Set aside.
Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on grill pan (or just close in panini maker) until toasty and warm.
Serve warm.
Serves 4.
Burrito Skillet
1 pound ground beef
1¼ ounces taco seasoning
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can green chiles
1 can diced tomatoes, drained
1 can refried beans, combined with ¼ cup milk
1 cup salsa
1 cup water
4 flour tortillas, torn into 1½-inch squares
1 cup shredded cheddar cheese
½ cup sour cream
Brown meat in large skillet; drain. Add seasoning mix, all beans, chiles, tomatoes, salsa and water; stir. Bring to a boil. Reduce heat to medium-low. Simmer 5 minutes. Stir in torn tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream.
Serves 4.
1¼ ounces taco seasoning
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can green chiles
1 can diced tomatoes, drained
1 can refried beans, combined with ¼ cup milk
1 cup salsa
1 cup water
4 flour tortillas, torn into 1½-inch squares
1 cup shredded cheddar cheese
½ cup sour cream
Brown meat in large skillet; drain. Add seasoning mix, all beans, chiles, tomatoes, salsa and water; stir. Bring to a boil. Reduce heat to medium-low. Simmer 5 minutes. Stir in torn tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream.
Serves 4.
Classic Oatmeal Butterscotch Chip Cookies
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups butterscotch chips (or 1 cup semi-sweet chocolate and 1 cup butterscotch)
In a large bowl cream together the butter and sugars BY HAND. Add eggs and vanilla and stir until combined. Add baking soda, powder, cinnamon and salt and mix. Add flour, oatmeal, and chips. Mix until combined. Roll into balls and bake at 350ºF for 10-12 minutes.
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups flour
2 3/4 cups oatmeal
2 cups butterscotch chips (or 1 cup semi-sweet chocolate and 1 cup butterscotch)
In a large bowl cream together the butter and sugars BY HAND. Add eggs and vanilla and stir until combined. Add baking soda, powder, cinnamon and salt and mix. Add flour, oatmeal, and chips. Mix until combined. Roll into balls and bake at 350ºF for 10-12 minutes.
Chinese Takeout Lemon Chicken
altered from Kraft
½ Tablespoon oil
1 pound chicken breasts, cooked and cut into strips
2 cups snow peas, trimmed
1 large red pepper, cut into strips
1 large green pepper, cut into strips
4-serving size package lemon jell-o
1 Tablespoon cornstarch
½ cup cup chicken broth
1 Tablespoon Italian dressing
2 cloves garlic, minced
1 Tablespoon grated ginger
Heat oil in skillet over medium-high heat; add chicken, snow peas and peppers. Cook and stir two minutes.
Mix dry jell-o and cornstarch in a small bowl. Add broth, dressing, garlic and ginger; stir until jell-o is dissolved. Add to skillet; reduce heat to medium and cook three minutes or until sauce is thickened, stirring frequently.
Serve over hot cooked rice, if desired.
Serves 4.
½ Tablespoon oil
1 pound chicken breasts, cooked and cut into strips
2 cups snow peas, trimmed
1 large red pepper, cut into strips
1 large green pepper, cut into strips
4-serving size package lemon jell-o
1 Tablespoon cornstarch
½ cup cup chicken broth
1 Tablespoon Italian dressing
2 cloves garlic, minced
1 Tablespoon grated ginger
Heat oil in skillet over medium-high heat; add chicken, snow peas and peppers. Cook and stir two minutes.
Mix dry jell-o and cornstarch in a small bowl. Add broth, dressing, garlic and ginger; stir until jell-o is dissolved. Add to skillet; reduce heat to medium and cook three minutes or until sauce is thickened, stirring frequently.
Serve over hot cooked rice, if desired.
Serves 4.
Sunday, January 3, 2010
Thick and Chewy Gingerbread Cookies
found on My Kitchen Cafe. These are wonderful! Just like the name says - thick and chewy.
3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 Tablespoons milk
With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.
Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.
Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).
Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.
3 cups (15 ounces) flour
¾ cup packed (5 ¼ ounces) dark brown sugar
¾ teaspoon baking soda
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter softened to room temperature (but not warm!), cut into 12 pieces
¾ cup light or dark molasses
2 Tablespoons milk
With an electric mixer, stir together the flour, brown sugar, soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running, gradually add the molasses and milk; mix until the dough is evenly moistened about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough for 2 hours or overnight.)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners.
Remove one dough sheet from the freezer and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring the shapes to the prepared baking sheets with a wide metal spatula and spacing them ¾ inch apart. Set the scraps aside. Repeat with the remaining dough until the baking sheets are full. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary.
Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 9 minutes. Do not overbake!! Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature. Gather the scraps; repeat the rolling, cutting and baking. Frost as desired (I used a ziploc bag filled with simple white icing).
Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment paper between the cookie layers. These cookies are best eaten within one week.
Pasta Salad with Lemon & Asparagus
This is delicious! Got it from Darcy. Thanks!
16 ounces penne pasta
2 pounds asparagus, cut into 1-inch pieces
1/2 cup Parmesan cheese pieces
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
2 teaspoons lemon zest
Salt & Pepper
Cook pasta according to package directions and add asparagus during the last 3-1/2 minutes of cooking. Drain pasta and asparagus and rinse under cold water. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, plus salt and pepper to taste. Toss to combine.
Serves 8.
16 ounces penne pasta
2 pounds asparagus, cut into 1-inch pieces
1/2 cup Parmesan cheese pieces
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
2 teaspoons lemon zest
Salt & Pepper
Cook pasta according to package directions and add asparagus during the last 3-1/2 minutes of cooking. Drain pasta and asparagus and rinse under cold water. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, plus salt and pepper to taste. Toss to combine.
Serves 8.
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