Dish Delish

Texas Roadhouse-like Rolls

2011-05-27T09:44:00.000-07:00

YUMMY yummy yummy! I made these for mothers day to go with our meal. They were a big hit, especially with the *cinnamon honey butter.

(adapted from: Good Stuff Maynard)

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

*Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.

*Like Texas Roadhouse Cinnamon Butter

1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon

Blend all ingredients at room temp.

Giant Double Chocolate Cookies

2011-04-20T11:50:00.001-07:00

These cookies are amazing! I have made several variations subbing chocolate chips for andes mints, reeces peanut butter cups (chopped) with peanut butter chips, or white chocolate chunks with macadamias. They were all delicious!

Yield: 12 very large cookies

Ingredients:

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I use dutch-process cocoa. If you use basic, natural, unsweetened cocoa (Hershey's in the brown can), then I recommend using a heaping 1/4 tsp baking soda added to the dry ingredients).

2¼ cups all-purpose flour
1 Tsp cornstarch
¼ tsp. coarse salt
1 tsp. baking powder
2-3 cups semi-sweet chocolate chips (I like to use 2 sizes, the mini and the regular. My favorite brand is Guittard or if I can't find those then the Ghirardelli chips).

Directions:

1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.

3. Blend in the eggs one at a time, scraping down the bowl as needed.

4. Mix in the cocoa powder until well blended.

5. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.

6. Fold in the chocolate chips with a spatula. The dough will be very thick!

7. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. I knead mine in the bowl, and it works out just fine.

8. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).

9. Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. They are so large that they reminded me more of hamburger patties on a baking sheet than of cookies!

10. Bake 15-18 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Enjoy with some milk. Mmmm!

Giant Walnut Chocolate Chip Cookies

2011-04-20T11:50:00.000-07:00

Let me introduce you to my new very favorite cookie. Here is the close second.
I like my cookies a bit crunchy with a golden crust and the middle super soft, but not doughy.

I like to make these HUGE. But you can divide the dough however you like...if you don't eat it all first. :)

Yield: 12 very large cookies

Ingredients

2 sticks butter – cold and cut into cubes (DON"T soften or melt it!)

1/2 cup granulated sugar

3/4 cups light brown sugar

3/4 cups dark brown sugar

2 eggs

3 cups flour (you may need slightly less or more)

1 & 1/2 tsp salt (I prefer sea salt!)

2 tsp cornstartch

1 & 1/4 tsp baking powder

1/4 tsp baking soda

2-3 cups chocolate chips – My favorite is to use half regular semi-sweet chips (My favorite are Guittard, but Ghirardelli's are good too), and half mini semi-sweet chocolate chips.

1 1/2 cup walnuts or pecans (to me these are NOT optional and best when toasted prior to baking)

*Optional – 1/2 block of semi-sweet or dark chocolate (not unsweetened baker’s chocolate) for grating.

Directions

1. Preheat oven to 385-390 degrees F

2. In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy.

3. Add eggs, one at a time, until well mixed.

4. Add flour, salt, cornstartch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined. This should be a very thick mixture, and not sticky. If your dough is still sticky, try adding more flour, 1/8-1/4 cup at a time.

5. Add in chocolate chips and nuts. If you are using a block of chocolate, you will want to grate it and add it in as well.

(You can even use a chocolate candy bar for this part. The grated chocolate just adds a hint more chocolate in every bite.)

6. Combine the dough and chocolate chips. My dough was so thick that I had to do this by hand, a bit like kneading bread.

7. Divide into portions to bake. Work the dough into balls (this recipe will make 12-18 depending on how big you want them. I like to make 12.) Put them on the cookie sheet, leaving ample room between them. Do not flatten the dough out at all. Don't grease the cookie sheets. I prefer my airbake sheet for these...even over my silpats.

8. Put into the oven to bake. Each sheet took approximately 8-10 minutes (larger cookies will obviously take a few more minutes). Watch them closely and don’t over bake, or you will ruin the gooey wonderfulness inside. I pull mine out as soon as I saw them start to lightly brown (they cook a bit more while they cool on the sheet).

9. Let cool and remove from pan.

10. Break one open and eat. Squeal with joy after tasting. Figure out who to give them to or where to hide them so that you don’t eat the entire batch in one sitting!

*Just to show how big end up:

Grilled Pizza

2011-01-20T12:04:00.000-08:00

Since getting our new grill for Christmas, we've been trying out a bunch of new recipes! This one is amazing!
There are so many variations of course, but here is the dough and some of our favorite combinations.

Dough Ingredients
(via Ina Garten @ Food Network):

1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

For prep:

1/2 cup good olive oil
Cornmeal

Directions:

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Light your grill and wait until it's hot.

Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Toppings:

Some of our favorite toppings (not necessarily all together!):

1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
squash
pineapple
asparagus
olives
artichoke hearts
pepperoni
Crushed red pepper flakes

My favorite:

Goat cheese, caramelized onion, mozzarella, drizzle of olive oil, fresh spinach and basil with sweet yellow tomatoes.

Kids fave:

Mozzarella with pepperoni and olives.

Pumpkin Waffles

2010-10-13T12:17:00.000-07:00

I made these for breakfast on Saturday to celebrate the canned pumpkin shortage ending! :) So yummy! I added some mini chocolate chips to some of the kiddos.

Ingredients
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Directions
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Rocky Road Popcorn

2010-09-30T14:03:00.000-07:00

This is a recipe from last fall that we just loved! Can't wait to make it again in a couple weeks...

Ingredients

1/2 cup popcorn kernels
4-6 cups mini-marshmallows
(whole almonds optional)

Popcorn coating

16 oz melted white chocolate (or vanilla flavored Candyquick or bark)

Topping

11.5 oz bag melted semi-sweet or dark chocolate chips
3/4 cup melted white chocolate chips
11.5 oz bag melted milk chocolate chips

Instructions

Air pop the popcorn kernels into an extra large bowl.
Remove any unpopped kernels.
Add the mini-marshmallows (and almonds) to the popcorn.

Melt white chocolate (or Candyquick) and pour over popcorn and marshmallows.
Stir until evenly coated.

Grease cookie sheet.
Spread popcorn over entire cookie sheet so that it is 1-3 inches high (You can also place the popcorn in muffin tins).
Cover and set in fridge until set or overnight.

Place chocolate chips in 3 separate bowls and melt (1-1/2 min. is all it takes...do not overcook).
Once they are not too hot, place each in a plastic bag and cut off the corner.
First drizzle the dark, then white and milk over the popcorn.

Refrigerate 1-2 hours more. Cut into squares and serve cold.

Spinach & Bacon Quiche

2010-09-27T20:11:00.000-07:00

Another yummy recipe I tried for my friend's baby shower...my very favorite quiche ever! YUM. :)

½ lb. bacon
10 oz. package spinach
1 c. sour cream (can use light)
salt and pepper to taste
2 unbaked pie crusts
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese
4 oz. Parmesan cheese
8 eggs
1 c. half and half (can use fat-free)
1 Tbsp. parsley

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings ( naughty!). Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.

Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Zucchini Cheese Quiche

2010-09-27T20:02:00.000-07:00

Made this for a baby shower a couple weeks ago...yummy!!
Thanks Best Bites for another yummy quiche.

1 single 9" pie crust
1 lb zucchini, thinly sliced (about 3 small-medium zucchini)
1 Tbs butter
1/2 C diced red onion
3 cloves garlic, pressed or finely minced
kosher salt
black pepper
3 eggs

1/2 Tbs dijon mustard
1 1/2 Tbs fresh chopped oregano (or 1 1/2 tsp dry)
1/8 - 1/4 tsp red pepper flakes
5 oz gruyere cheese
1/4 C grated Parmesan cheese

Preheat oven to 375 degrees.

Place rolled out pie crust in a 9" pie plate and flute edges. Place in fridge until ready to use.

In a large skillet on the stove-top, melt butter. Add onions and garlic and cook for about 1 minute, stirring frequently. Add sliced zucchini and add a sprinkle of salt (about 1/2 tsp) and a few cracks of black pepper. Cook, stirring occasionally, for 3-4 minutes until zucchini is softened. Remove pan from heat and set aside.

In a separate bowl lightly beat eggs. Add dijon mustard, oregano, red pepper flakes. Whisk until combined and then gently stir in Gruyere cheese.

Add egg and cheese mixture to zucchini mixture and toss until combined. Place mixture in prepared pie crust and sprinkle Parmesan cheese on top.

Bake for 40-50 minutes or until center is set and top is lightly golden. Cool for at least 15 minutes before cutting. Can be served warm, at room temp, or even cold.

9-Inch Single Pie Crust

2010-09-26T20:11:00.000-07:00

My new go-to pie crust. LOVED this crust for my quiche! Also used it with my apple pie...perfect.
Thanks Best Bites.

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. shortening (I prefer butter flavored but either works)
Ice water (probably about 1/4 c.)

Making the Dough

Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.

Cut in shortening (room temperature) until you get pieces that are about pea-sized.

Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.

Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).

Wrap in plastic wrap and keep in the fridge until you're ready to use.

Rolling the Dough
When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. Don't freak out TOO much; like I said, this recipe for crust is pretty forgiving, but at the same time, the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it (gently; notice a theme here?).

The Edge of Reason
Unless I'm planning on doing something fancy schmancy with my edges, I just run a sharp knife around the edges of the pie plate, cutting off the excess dough. Then I use my thumb and fingers to make kind of a big, wavy edge on the crust, but that's just how I do it; there are lots of pretty pie edges.

Pre-baked Crusts
Sometimes a recipe will call for a pre-baked crust. Some people place "weights" (either little balls specifically designed for this purpose, or even beans) in the pie to keep it from puffing and shrinking, but I've found that with this recipe, I don't need them. Just prick the bottom of the crust with a fork and bake at 450 for 10-12 minutes or until golden-brown.

Double Crusts
Sometimes you'll need or want a lid on top of that pie. Just double the recipe for the crust and cut the dough in half, using one part for the bottom and one part for the top.

When you put the crust on top, you'll need some way of letting the steam out. This is where you can really wow people. I had a roommate who would cut a cute little heart in the top crust; some people cut some decorative slits so when you put it on top, it spreads a little and looks all pretty. My favorite thing to do is a lattice top.

Rainbow Cake

2010-09-09T11:04:00.000-07:00

I made this cake for my 6 year old's art/rainbow birthday party last week. It really was so much fun to make! I got the idea over at Martha's.:) I made it easier on myself and used 2 plain white cake mixes to start the cake because I wanted the cake layers a little thicker than that version. I did use the Lemony Swiss Meringue Buttercream recipe. This buttercream did a great job holding up between all the layers! I would recommend it when making this particular cake.

Directions:

1. I took two white cake mixes and mixed them up in a large bowl according to the directions on the box. Then I divided the batter into 6 different bowls. Each bowl ended up with about 1 and 3/4 cups of batter each. Then I mixed some food coloring into each bowl to get my rainbow colors. Only use the gel food colors! You really only need a very small amount in each one.

2. When each color is mixed, place batter into 6 separate round 9 inch pans. I only had three, so I baked 3 first and then when they had cooled, I transfered the cakes to a cookie sheet. I washed the pans and baked the other 3 cakes. Be sure to grease your pans well so that the cakes come out without sticking. I baked the cakes in a 350 degree oven for about 12 minutes.

3. After all the cake layers have cooled, place your bottom layer (purple) onto your cake plate. Add a thin layer of frosting. Place your blue cake layer on top of the frosting. Continue in this manner until you have added all your cake layers.

4. Crumb coat: after you have your cake layers placed together, take your frosting and lightly frost the entire cake (sometimes it helps even more to freeze the cake for an hour before crumb coating). This layer will have a lot of crumbs in it, but don't worry, they will not show. Place the cake back in the freezer or fridge for an hour.

5. Take your cake out and frost the entire cake.

6. I topped mine with a skittle rainbow and marshmallow clouds.

TIP: Right after you have frosted the entire cake, take your flat spatula and dip it into a tall cup of hot water. Then with it clean of frosting, run it over the frosting layer to give it a smooth finish. I continue washing the spatula in the hot water over and over until I like the results.

After the stacking and before the crumb coat:

Mushroom Risotto

2010-09-09T10:09:00.000-07:00

This recipe is my all-time favorite risotto! SO much yummy flavor! Risotto can be a bit time consuming, but so worth it!

[pictured with hake fish fillet on top]

Ingredients

* 1 tablespoon olive oil
* 3 small onions, finely chopped
* 1 clove garlic, crushed
* 1 teaspoon minced fresh parsley
* 1 teaspoon minced celery
* salt and pepper to taste
* 1 1/2 cups sliced fresh mushrooms (most the time I use baby portabellas, but white or any combination of gourmet mushrooms is delicious)
* 1 cup milk (use whole for richness)
* 1/4 cup heavy cream (can also use half and half)
* 1 cup Arborio rice
* 4-5 cups vegetable stock (use 5 cups for more creaminess)
* 1 teaspoon butter
* 1 cup grated Parmesan cheese

Directions

1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

A TIP: As this is risotto, you do have to spend the entire time stirring it, or it will burn to the pan. However, if you want a little security, you can make it in a heavy nonstick pan. That way, even if it sticks a little, it comes off quickly and you're fine. Risotto does take a while to cook...but so worth it!

S'mores Cupcakes

2010-08-29T13:41:00.000-07:00

S'mores are pretty much on of my very favorite desserts. I've been trying different s'more cupcake recipes out for awhile and finally found a keeper! Made these last Sunday...soooo good and SO rich!

[via]

Ingredients

1/2 cup all-purpose flour
1 1/2 cups finely crushed graham crackers (about 20 grahams)
2 teaspoons baking powder
1 teaspoon salt (I reduced this to 1/2 tsp)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 cup milk chocolate (I pulsed mine in the food processor to make them a lot smaller)

Swiss Meringue Marshmallow Frosting (NOT BUTTERCREAM)

1 1/4 cups granulated sugar (I used 3/4 cup regular sugar and 1/2 cup vanilla sugar)
4 egg whites
1-2 teaspoons vanilla extract (optional)

1. Preheat oven to 350°F.

2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.

3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.

4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean (Mine were done at 16 minutes). Remove from oven and cool.

5. To make the frosting: Combine egg whites and sugar in the top of a double boiler (or a glass bowl over but not touching a pan of simmering water). Whisk constantly over medium-high heat until mixtures reaches 160°F, about 5 minutes. Pour egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 6 minutes or until room temperature. Add optional vanilla extract 1 teaspoon at a time until desired flavor.

6. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs.

Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

2010-08-19T21:26:00.000-07:00

This recipe was really great! We're don't eat alot of polenta...we like it okay, but in this dish it was awesome. So yummy! I used store bought polenta instead of mixing up my own the first time...either way its good!

Serves 8

For the Polenta:

2 cups whole milk
2 cups water
1 teaspoon kosher salt
1 cup polenta
2 tablespoons extra virgin olive oil

For the Topping:

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 yellow onion, halved and sliced in 1/4" slices
2 ounces goat cheese, crumbled
honey, to drizzle

Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9x9 baking dish, and set aside to cool.
While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized- about 20-25 minutes.
Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3" round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes.
To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!

Falafels

2010-05-21T06:31:00.001-07:00

Thanks again to Cooking à la Mode for another fantastic recipe!! These are SOOO good. I had my entire family over for dinner and needed to make something Riley could eat (meatless) as well. Everyone devoured them. The bread (more like a soft wrap bread really than a pita) is divine. (With the leftover bread I put a bit of butter and cinnamon and sugar...)

[via]

1 can chickpeas
1/2 yellow onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley
2 Tbs. fresh cilantro
1 tsp. salt
3/4 tsp. red pepper flakes
4 cloves of garlic
1 tsp. cumin

1 tsp. baking powder
1/2 c.+ flour
vegetable oil for frying

1 recipe of Soft (Pita) Flat Bread (or store bought pitas-- If you're in a pinch)
English cucumber slices, quartered
tomato, diced
shredded romaine lettuce
1/2 red onion, sliced paper thin
ranch dressing

Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.

Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ball without being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.

Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flatten between greased hands, until each ball becomes a 3 inch circle.

Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels and sprinkle with salt.

Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of ranch dressing and serve hot.

Soft (Pita) Flat Bread

2010-05-21T06:31:00.000-07:00

Here is the bread used to in the Falafels. So yummy!! Thanks Cooking à la Mode!!!

[via]

(Adapted from: King Arthur Flour)*Makes 8 flatbreads

3 c. flour
1 1/2 c. boiling water

1/4 c. potato flour OR 1/2 c. potato flakes
1 1/4 tsp. salt
2 Tbs. vegetable oil
1 tsp. INSTANT yeast

Place 2 cups of the flour into a large mixing bowl (or Kitchen Aid). Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes. This process will cook out some of the starch, making the bread very soft and pliable.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several (5-7) minutes to form a soft dough. Add additional flour only if necessary-- The dough should form a ball, but will remain somewhat soft. Let the dough rise, covered, for 1 hour. (Note: Since this is a flatbread, the dough will not rise very much due to the small amount of yeast-- But it should still rise noticeably.)

Divide the dough into 8 pieces (each around 3-4 oz.-- I use my kitchen scale for this), cover, and let rest on an oiled surface for 15 to 30 minutes. Roll each piece into an 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 2-3 minutes per side, or until they’re flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Stack the cooked bread in between a soft, clean towel to keep them warm and soft. Serve immediately, or cool before storing in a plastic bag.

Lazy Daisy Oatmeal Cake w/ Custard Glaze

2010-05-21T05:36:00.000-07:00

I made this on last week and am still thinking about it...it is very rich, and oh so good!!
Thanks Cooking à la Mode!

[via]

(Adapted from: Our Recipe Club)

1 c. old fashioned oats
1/2 c. boiling water
1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 c. flour
1/2 tsp. salt

In a small bowl pour boiling water over oats. Cover & set sit 20 minutes. In a large bowl, cream sugars & butter until light & fluffy. Add eggs & vanilla. Mix in cooked oats until combined. Add dry ingredients to butter mix. Beat until incorporated. Spoon into a grease 8x8 pan. Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs (it will be very brown on top). Poke holes in hot cake and drizzle about half of glaze over cake. Cool slightly before serving.

Sweet Custard Glaze:
1/2 c. butter
1 c. evaporated milk
1 c. sugar
2 egg yolks
1 tsp. vanilla

Place all ingredients in a medium sauce pan. Melt together over medium heat, whisking constantly. Bring to a boil and cook until thickened. If there are any bits of cooked egg yolk in sauce, strain before serving.

To serve cake: Top with fresh whipped cream, custard glaze, pecans, and coconut.

Quick-braised Brocoli with Sun-dried Tomatoes and Goat Cheese

2010-04-20T18:55:00.000-07:00

Ingredients:

2 T pine nuts

1 1/2 T vegetable oil

2 large heads of broccoli (1lb) cut into small florettes

1/4 c crumbled goat cheese (2oz)

1/4 c oil packed sun dried tomatoes, drained and sliced

1 T balsamic vinegar

Instructions:

• Toast the pine nuts in dry skillet over med heat 3 to 4 min, stirring occ. Transfer to large bowl.

• Heat oil in same skillet over med high heat. Add broccoli and cook 2 min, or until florets are evenly coated with oil and beginning to soften and brown, stirring constantly. Carefully add 1.2 c water; cover tightly with lid. Steam broccoli 4 min or until water has evaporated and broccoli is tender.

• Transfer broccoli to bowl with toasted pine nuts, and season with salt and pepper if desired. Sprinkle goat cheese over broccoli, and stir in sun-dried tomatoes. Drizzle vinegar over top and serve warm.

Number of Servings: 6

Red Lobster's Cheddar Biscuits

2010-04-12T10:08:00.000-07:00

Another copycat recipe I found over here. These are SO tasty!!

Ingredients

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1 cup cheddar cheese (heaping), grated

Brush on Top

2 tablespoons butter, melted

1/4 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

pinch salt

Cooking Directions

Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes one dozen biscuits.

Favorite Dessert Pizza

2010-04-11T23:34:00.000-07:00

I love this crust for just about any dessert pizza. I made the fruit version tonight. For a candy bar or chocolate...use the chocolate frosting, and for the fruit...use the cream cheese frosting.

Cookie Crust

1 ½ sticks softened butter
¾ cups white sugar
¾ cups brown sugar
Cream together until fluffy

Add
1 teaspoon vanilla
2 eggs
Mix together until color lightens

Add
1/2 teaspoon salt
1 teaspoon baking soda
2 ¼ cups flour
½ cup mini chocolate chips
Stir until flour is incorporated

Spread into a greased jelly roll pan, or lipped pizza pan
Bake at F350°, 10-12 minutes until edges just begin to brown
Remove from oven, let rest 5 minutes
Prepare sauce

Candy bar pizza:

Frosting/Sauce:
2 cups, or ½ bag of semi-sweet chocolate chips (optional)
1 cup peanut butter
Melt, and stir until smooth
Spread evenly over cookie crust
Top with candy bars
Let cool
Topping Ideas:
1 pound bag of M&M's, holiday colors are always appropriate
4-8 of your favorite candy bars
(Twix, Payday, Reeses, Snickers, Rolo's, Baby Ruth, Butterfinger, Kit Kat, Nestle Crunch)
Crush, cut and mash into tiny pieces
Mix together in a bowl, set aside

Fruit Pizza:

Cream Cheese Frosting/Sauce:

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Topping Ideas:
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruits)!

Strawberries & Cream Banana Bread

2010-04-11T23:33:00.000-07:00

I needed to use up some more strawberries this week and found this recipe. LOVED it! I've never tried a strawberry banana bread before, but I'm glad I gave it a try...YUM!!

INGREDIENTS

* 2 cups plain flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1/2 cup butter or margarine
* 2 eggs
* 1/2 cup sour cream
* 1/2 teaspoon vanilla
* 3 mashed bananas
* 1 cup chopped strawberries

DIRECTIONS

1. Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan.
2. In a mixing bowl, mix the flour, baking soda and baking powder together.
3. In another bowl, cream together the butter or margarine and sugars. Then add in the eggs, vanilla, sour cream and mashed bananas and mix thoroughly. Stir in the chopped strawberries.
4. Slowly add the flour mixture into the wet ingredients, stirring well as you go.
5. Pour the mixture into your prepared loaf pan and bake on 350F for around 1 hour or until a toothpick inserted in the center comes out clean.
6. Allow to cool for 10 minutes in the loaf pan before removing and placing on a wire cooling rack to cool fully.

(I also drizzled it with a glaze of 2 c powdered sugar, 2 T butter, 1 T milk and 1/2 tsp vanilla.)

Maria’s Favorite Sugar Cookies

2010-04-11T20:57:00.000-07:00

These cookies are FANTASTIC!! One of my very favorites for cut-outs. DELICIOUS!

Recipe found here.

Ingredients:

1 cup shortening (I use butter flavored)

1-1/4 cup white sugar

1 cup karo syrup or honey

2 eggs

1/2 cup milk

1/2 cup sour cream (the original recipe calls for 1 cup milk, but I like substituting 1/2 cup sour cream. If you don’t have sour cream just use milk. They will still be delicious.)

1 tsp soda

8 tsp baking powder (yes I mean 8 tsp)

1/4 tsp salt

1 tsp vanilla extract (you can use lemon if you like a lemon flavored cookie)

8 cups of flour (don’t try using wheat flour-It will ruin them!)

Cream sugar, shortening and karo.

Mix in egg until well blended.

Add milk and sour cream.

To that mixture add soda, baking powder, salt and vanilla. Mix well.

Add flour and mix until well blended, but don’t over mix.
On a lightly floured surface roll dough out between 1/4 inch and 1/3 inch thick (If you do it too thin they won’t be as soft and delicious-so be careful). Cut into desired shapes and place on lightly greased cookie sheet. Bake at 425° for 4-6 minutes. The trick with these cookies is to not over cook them. They should still look pretty white when you take them out. In my oven they only take 4 1/2 minutes. Make sure you check them at 4 minutes, they might be done.

The bottom of the cookie should be light. If you have a stone baking sheet it will help cook the cookie more evenly, but metal sheets are fine too, just watch the cookies closely.
DO NOT REFRIGERATE THE DOUGH BEFORE COOKING. It will dry it out and your cookies won’t be as moist. Most sugar cookie recipes tell you to refrigerate the dough. This one is NOT like that.
These cookies taste great with butter cream frosting and our family likes to put in a little almond flavored extract instead of vanilla to give them a special flavor. Okay, so maybe it is just me that likes the almond flavoring-you make it, you get to pick the flavoring:). Store the frosted cookies in an airtight container. The cookies will be even more delicious and soft the next day. Enjoy.

Butter Cream Frosting

1 cube softened butter

3-4 cups powdered sugar

1 tsp vanilla or 1/2 tsp almond extract

pinch of salt

4-6 TBSP evaporated milk

Combine everything except evaporated milk using a hand mixer. Slowly add the evaporated milk until desired consistency. Use food coloring to get desired color.

P.S. This recipe makes about 5 dozen cookies. The cooked cookies freeze un-frosted really well, so if you want to kill two birds with one stone, bust out your four leaf clover cookie cutter and do half hearts, half clovers. Freeze the clovers and your all set for St. Patty’s day too. OR……you can just half the recipe.

SUPER Moist Chocolate Cake!

2010-04-11T20:50:00.000-07:00

I found this recipe here. This chocolate cake was probably on my top 3 favorite chocolate cakes I have ever made...amazing!

Ingredients:

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Hershey's Butterscotch Blondies

2010-04-11T20:41:00.000-07:00

If you are a butterscotch lover like me...you MUST try these!!

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
1 cup chopped nuts(optional)

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and nuts, if desired. Spread in prepared pan.

3. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Pudding Chocolate Chip Cookies

2010-04-11T20:37:00.000-07:00

I found this recipe over at My Favorite Things. These cookies are so soft and have a perfect crunch.

1 cup of softened butter
1/4 cup sugar
3/4 cup lightly packed brown sugar
2 eggs
1 tsp vanilla
1 (3.5 ounce) box of instant vanilla pudding mix
2 1/4 cup flour
1 tsp baking soda
your favorite chocolate chips...semi-sweet, milk or white!

Cream the sugars and butter in a large bowl. Mix in the egg, vanilla, and pudding. Slowly add the flour and baking soda, and the chips last. Mix just until well combined.
Roll into 1 inch balls and place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 7 to 10 minutes. You do not want to over cook these!! Then place on a rack to cool.

Favorite Green Salsas

2010-04-11T10:41:00.000-07:00

Creamy Avocado Salsa

Found these over at Marci's On My Menu. SO delish!

Ingredients:

4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)

Directions:

Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.

Melissa's Tomatillo Salsa

Ingredients:

*Herdez Green Sauce (They sell this at Walmart here. If they don't have this brand in your area, you can probably substitute another green sauce....look for something with tomatillos and serrano peppers)
*1 or 2 avocadoes (peeled and pitted)
*1 bunch cilantro, washed very well
*8 oz sour cream
*1/3 white onion
*garlic powder and salt to taste

For spicier version: add one serrano pepper
For a more liquidy version: add another jar Herdez Green Sauce
For a creamier sauce: 16 oz sour cream

Directions:
Dump everything in the blender and mix well. I also add a dash of lime. It is SO good!

Sweet and Sour Tofu Stir Fry

2010-04-11T10:25:00.000-07:00

Found this recipe over at Trader Joe's. It is SO very good!!

Ingredients:

½ (19 oz) container regular tofu
¼ cup soy sauce or tamari
¼ cup apple juice
2 Tbsp seasoned rice vinegar
2 Tbsp honey
2 Tbsp ketchup
1 clove garlic, crushed, or 1 cube frozen Crushed Garlic
½ tsp red pepper flakes, optional
1 tsp cornstarch or flour

Directions:

1.)   Cut tofu into large pieces (such as triangle shapes, about a dozen pieces).
2.)   In a small saucepan over medium heat, combine soy sauce, juice, vinegar, honey, ketchup, garlic, and pepper flakes. Stir, bring sauce to a simmer, and reduce heat. Add cornstarch (dissolved in 1 Tbsp water) and stir until sauce thickens, about one minute. Set aside.
3.)   Heat oil in a wok or skillet over high heat. Add tofu and pan-fry until all sides are golden brown. Transfer tofu to a plate and set aside.
4.)   In the same wok or skillet, over high heat, stir fry thicker white pieces of boy choy, bell pepper, and broccoli, adding 1-2 Tbsp of water to help vegetables cook easily.   After 2 minutes, add leafy pieces of bok choy and green onion, stir frying for less than a minute.    Add tofu and sauce. Stir to distribute sauce throughout evenly. Serve over white or brown rice.

Prep and cooking time: 15-20 minutes
Serves 3-4

TIPS:

This tasty sauce is flavored with layers of honey, soy, and garlic. People have compared it to the “bourbon” sauce popular at some Chinese restaurants. The quick pan frying of the tofu triangles makes the outside crispy and preserves the soft texture inside, a wonderful contrast against the crisp-tender vegetables.

For this recipe, I like to have larger chunks of tofu to preserve more of the contrast between the crisp outside and tender inside. First, I cut the brick parallel to the face. Then I cut one of the halves into 6 equal square. Cut each of those squares across the diagonal and you'll have 12 triangular pieces.

Some people complain that tofu doesn't have enough flavor. One way to increase the flavor of tofu is to soak it in vegetable (or chicken) broth for 15 minutes before using. Tofu will soak up some of the broth and you will taste the added level of flavor with every bite. After you soak them, just make sure to drain and give a quick pat to dry before tossing them into the pan.

If I still haven't convinced you to give tofu a try, chicken is equally yummy in this recipe. Cut the chicken into bite sized chunks, stir fry till cooked, and follow the rest of the recipe as instructed.

Maria’s Veggie Lasagna

2010-04-11T10:20:00.000-07:00

Found this recipe over at The Mother Huddle. Even the kiddos loved it!

Ingredients:

1 can spaghetti sauce (I like Hunts with mushroom)

1 can diced tomatoes

2-3 TBSP olive oil

2 small zucchini, halved and sliced

1/4 cup chopped onion

1-2 cloves garlic (crushed)

1/4 tsp Thyme

1/4 tsp Oregano (if you don’t have thyme and oregano you can substitute 1/2 tsp Italian seasoning)

2 tsp sugar

1/2 tsp lemon juice (optional)

1 16 oz cottage cheese

1 egg

2 Tbsp Parmesan cheese

2 Tbsp dried parsley

1 can olives (sliced)

1 can mushrooms (or fresh mushrooms, sliced and sauteed)

2 cups mozzarella cheese, grated

Lasagna noodles

Directions:

In a large skillet heat olive oil and saute zucchini for 2-3 minutes. Add onion and garlic and saute until onion is tender. Add Spaghetti sauce, tomatoes, thyme, oregano, sugar and lemon juice.

Cover and simmer for 10-15 minutes.

In the mean time….Crack egg into cottage cheese. Add Parmesan cheese and dried parsley. Mix well and set aside.

When sauce mixture is done simmering pour half of it into a 9×13 pan.

Put noodles over the sauce (you will need to break some to make them fit and to make sure you cover the entire surface).

Dump cottage cheese mixture over the dry noodles.

Spread evenly and then sprinkle with the mushrooms and sliced olives. Cover with another layer of dry noodles and then pour remaining sauce over the noodles.

Cover tightly with foil and bake at 350° for 1 hour.

Remove foil and sprinkle with cheese for the last five minutes. You can also sprinkle with dried parsley for a garnish.

Let stand for 10-15 minutes before serving.

Sigrid’s Carrot Cake

2010-04-11T10:17:00.000-07:00

Made this cake Easter weekend...so moist and delicious! Recipe found over at The Pioneer Woman Cooks.

Ingredients

FOR CAKE:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
_____
For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use.
Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.

Triple Berry Crisp

2010-04-11T10:09:00.000-07:00

Serve this with some whipped cream...and it is WONDERFUl!

Ingredients:

1 1/2 cups fresh blackberries

1 1/2 cups fresh raspberries

1 1/2 cups fresh blueberries

4 tablespoons white sugar

2 cups all-purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups butter

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3.	In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4.	Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Banana Cream Pie

2010-04-11T09:57:00.000-07:00

I found this yummy pie over at Our Best Bites. Try the Chunky Monkey variation! YUM!

1 4-serving size box of instant chocolate or vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.

Lots of bananas

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

Avocado Egg Rolls with Sweet Cilantro Dipping Sauce

2010-04-11T09:42:00.000-07:00

We LOVE the Cheesecake Factory avocado egg rolls...this one is a copycat recipe I found online...they are excellent!
*EDIT: I made some changes to this recipe after finding a better one over here. LOVE! these turned out just perfect!*

(Yields 6 large rolls)

2 large avocados, peeled and diced
3 Tbs. sun-dried tomatoes (packed in oil)
2 Tbs. minced red onion
1 tsp. fresh cilantro
1/4 tsp. salt
6 egg roll wrappers

In food processor, or by hand, finely dice tomatoes, onion, and cilantro.

Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.

Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

Heat 2-3 inches of oil to 350 degrees (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). Cook egg rolls for 3-4 minutes, or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.

Sweet Cilantro Dipping Sauce

1/4 c. white vinegar
1/2 tsp. Worcestershire sauce
1 tsp. Balsamic Vinegar
1/2 c. Honey
1/2 c. chopped cashews
2/3 c. fresh cilantro
2 garlic cloves
2 green onions
1 Tbs. granulated sugar
1 tsp. ground black pepper
3/4 tsp. ground cumin
1/4 C. Olive Oil

Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

World's Best Rolls

2010-04-11T09:21:00.000-07:00

Our Best Bites did it again! LOVE love love these rolls! These were a part of our Easter dinner this year...YUM!

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot. Then pop the rest into a bowl and no one will ever know that you cheated.

P.S. Using this filling or these fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.

Peppermint Bark Popcorn

2010-01-17T21:07:00.001-08:00

Recipe by Our Best Bites. Have I mentioned how much I LOVE those girls and their yummy recipes?!! :)
One of our very favorite holiday recipes. My kids devour this stuff!

Ingredients:

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn...*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tea. peppermint extract 3/4 C semi-sweet chocolate chips Place popcorn in a very large mixing bowl.

Directions:

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy marble rolling pin.

One they're crushed, dump them into the bowl with the popcorn.

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.
When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. Pour over popcorn and candycanes.

Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. I really like dark chocolate to counter-balance the sweetness of the almond bark, but I know there's a lot of dark haters, so do what you want!
Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off.

Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Perfect Pancakes

2010-01-17T21:02:00.000-08:00

A favorite from one of my favorite all-time cooking sites, The Pioneer Woman cooks. LOVE her. Everything she makes looks amazing. I'm always looking for the perfect pancake recipe, and I believe I have finally found it!

Ingredients:

3 cups Plus 2 Tablespoons Cake Flour
½ teaspoons Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup

Preparation Instructions:

Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Hot Fudge Sauce

2010-01-17T20:58:00.000-08:00

A holiday favorite over here. Also, a favorite gift to give around the holidays in jar with cute ribbon and label (with a yummy pint of peppermint ice cream)!
Recipe found here.

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)

1 Can Sweetened Condensed Milk

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.

2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by.

Rudy's Corn

2010-01-17T20:50:00.000-08:00

Thanks to my friend Barbara for sharing this one with me! For those of you out there who have not heard of Rudy's BBQ restaurant, you MUST go. LOVE love LOVE it. They serve a delicious cream corn and this recipe is just like it.

Butter

½ cup fresh parmesan cheese

2 (16oz) bags frozen whole corn, defrosted

½ tsp salt

8 Tbsp sugar

3 Tbsp flour mixed with 3 Tbsp melted butter

1 ½ c heavy ream

Butter a baking dish.

Sprinkle 2-3 Tbsp parmesan cheese over bottom of pan.

Bring whipping cream to a boil, reduce heat and add corn.

Simmer 5 min.

Stir in salt and sugar.

Make a paste out of the butter and flour and stir into the corn, cook until thickened. Turn into baking dish.

Sprinkle rest of parseman

Bake @350 for 30 min.

Can refrigerate unbaked corn for up to 3 days or freeze for 1 month.

Chocolate Marshmallows

2010-01-17T20:04:00.000-08:00

Store bought marshmallows are okay, but a homemade marshmallows is AMAZING! Heck, the two types of marshmallows are hardly the same confection.

Every Christmas I have had intentions of making these, but I finally did.

WOW. So very easy and absolutely delicious. I love that you can make these into so many fun shapes with mini cookie cutters.

Also, leave out the chocolate for a yummy vanilla flavor, use some peppermint extract, or dip them in chocolate and sprinkle on crushed candy cane bits for variety. So many possibilites!

Also cute as a s'mores gift with some graham crackers and Hershey's bar or in a cute container with some yummy cocoa.

Recipe courtesy of Homesick Texan.

Ingredients:

3 .25 oz envelopes of unflavored gelatin

2 cups of sugar

3/4 cup of corn syrup

4 ounces of semi-sweet or bittersweet chocolate

2 tablespoons of unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 cup of powdered sugar

Water

You'll also need:

Foil

1 teaspoon canola oil or spray oil

A 9x9 baking pan

A stand mixer

A candy thermometer

Method:

Line your baking pan with foil and coat it with the oil.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.

Prosciutto Asparagus Spirals

2010-01-17T19:57:00.000-08:00

I made these as part of Riley's birthday dinner (I just left out the prosciutto on his). They look pretty and are fantastic!
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
6 tablespoons garlic & herb spreadable cheese, softened
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed

Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown.

Maple Frosting

2010-01-17T19:47:00.000-08:00

This is sooo good on a homemade doughnut. Also delicious on profiteroles.
On just about anything really!

Ingredients:

4 cups powdered sugar
1/2 cup brown sugar
1/2 cup butter
4 T milk
2 T maple flavoring

Directions:

Place all ingredients in a medium bowl and mix until smooth.

Macaroni and Cheese With Cauliflower

2010-01-17T19:41:00.000-08:00

Not your everyday mac-n-cheese!
Thanks again Real Simple.
Even the kids love this one. :)

Ingredients:

12 ounces multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil
kosher salt and black pepper
1 onion, finely chopped
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
1 1/2 cups reduced-fat sour cream
1/2 cup 1 percent milk
1 tablespoon Dijon mustard

Directions:

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard.
Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Quick Dinner Potato Rolls

2010-01-17T19:32:00.001-08:00

Thanks again Janet for a super yummy recipe! We love these!

Ingredients:

1/2 cup milk
1/4 cup shortening
3 T sugar
1 t salt
1/2 cup mashed potatoes
1 egg, beaten
1 pkg. yeast dissolved in 1/4 cup warm water
2 1/2 cup flour

Directions:

Bring to boil 1/2 cup milk

Take off of heat and add 1/4 cup shortening, 3 T sugar, 1 t salt, 1/2 cup mashed potatoes.

Stir well. Add 1 beaten egg.

1 pkg. yeast (dissolved in 1/4 cup warm water)

Add 1/2 of 2 1/2 cup flour. Beat well

Add remaining flour to make dough. Knead slightly-30 seconds.

Cover and let rest about 15 minutes.

Roll out dough about 1/4 inch thick.

Cut into 3 inch rounds.

Fold over and place the rounds onto baking pan.

Cover and let rise until double.

Bake at 400 for 10-15 minutes.

Hot Artichoke Dip

2010-01-17T19:25:00.000-08:00

Another recipe from my mother in law's kitchen. Thanks Janet!
YUMMY. We made this for New Years Eve and it was a big hit.
I really need to get better and remember to take pictures of these dishes. :)

1 (14 oz) can artichoke hearts, drained and chopped.
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese
1 c mayonnaise
8 oz shredded mozzarella
1 tsp garlic salt
1 tsp chopped parsley

Mix all ingredients together and put in a pie plate or dish.
Bake at 350 for 25 minutes.
Serve with crackers or tortilla chips.

Hint: This can be mixed a whole day before baking if needed.

Perfect Cupcake Frosting and Filling

2010-01-17T19:20:00.000-08:00

LOVE this super light and yummy frosting. This is super light and delicious.
Original recipe by Our Best Bites.

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Janet's Spinach Dip

2010-01-17T19:12:00.000-08:00

This is my mother-in-law's delicious recipe we make every New Years Eve. SOOO good!!

1 pkg Knorr vegetable soup and recipe mix
1 (10 oz) package frozen chopped spinach
1 (16 oz) container sour cream
1 cup Hellmann's Mayonnaise
1 (8 oz) can water chesnuts, chopped
4 chopped green onions
1 dash worcestershire sauce
1 round loaf Hawaiian bread (find it in the deli section at the store)

Thaw 1 pkg. frozen chopped spinach and squeeze excess dry.

Stir the pkg. soup mix, sour cream, and mayo until well blended.

Stir in spinach, water chesnuts, and green onions.

Cover. Chill 2 hours.

Stir before serving.

Cut center out of bread. Fill with dip.

Tear removed bread into bite-sized pieces. Arrange torn pieces around bread.

Easy Pretzel Turtles

2010-01-17T19:11:00.000-08:00

Here is a recipe directly from the ladies over at Our Best Bites once again. This was my go-to easy recipe when I needed a sweet treat gift in a hurry this past holiday season. These are so yummy, easy to make and oh so addicting!

small pretzels
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews, and m&m's
Optional: almond bark or white chocolate for drizzling

This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. I like to use parchment paper for easy handling, but you can also put them on foil, a silpat, or directly onto the cookie sheet.

Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.

Don't they look like they're just standing there waiting for an order? At least someone in my house stands at attention because heaven knows my children don't!

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

Keep going and be filled with joy each time you feel that gooey caramel squish out underneath your fingers. It's one of life's little pleasures.

Here's where you can be creative. You don't need to stick to pecan halves. I also love cashews and peanuts (I used honey roasted peanuts here). And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too. I always throw a few of those in for color and because the kids like them. And if it's not Christmas time, use the colorful ones- they're adorable!

If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.

Now definitely do yourself a favor and eat a few of these babies warm off the pan. Mmmm... Wait for the rest to cool and harden before you pack or plate them up. I pop them in the fridge because I stink at the whole patience thing.

These are so cute that I love to package them in little peep-window boxes. You can find boxes like this at craft stores like Michaels.

Or just pop them in a bowl or on a plate for a party. Either way they'll be gone fast! And just look how fancy-schmancy they look. No one has to know you whipped them up so fast :)

Peppermint Candy Cane Brownies

2010-01-17T19:00:00.000-08:00

Another FABULOUS (Christmas) recipe from the ladies over at Our Best Bites.
I love this recipe. I have made this peppermint version, and also a few others. I've subbed out the peppermint frosting for chocolate with yummy health bar bits, or a peanut butter frosting with the yummy chocolate glaze. This brownie recipe is divine!

Brownies:

4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:

2 C powdered sugar

4 T butter, softened

1 1/2 t peppermint extract

1 T milk pink food coloring

Chocolate Glaze:

6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark

6T real butter

Additional:

1/2-1 C crushed candy canes (Use Bobs NOT Spanglers!)

Directions:

First, the Brownies: Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened.

Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped).

Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy.

Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting:

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze:

Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.

Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.

Holiday Rice Chex Mix

2010-01-17T18:45:00.000-08:00

Best Stuff Ever.
Really.
You just try to make this and NOT eat the whole thing single-handedly in one sitting. I make this every Christmas. It also is an excellent give-away treat in a cute container or bag for Christmas or any holiday. :)

½ large box Corn Chex

½ large box Rice Chex

½ large box Golden Grahams

1 cup coconut (large unsweetened chips)

1 cup slivered almonds

Put in large bowl

1 tsp. vanilla

3 cubes butter

2 cups sugar

2 cups light Karo syrup

Bring to a boil, for about 7 minutes. Pour over cereal. Stir until covered. Let cool overnight on wax paper.

Chocolate Crinkle Cookies

2010-01-17T18:24:00.000-08:00

These are my new favorite cookie! I made them a couple times for our Christmas get-togethers this year and everybody loved them!

Ingredients:

* 1 1/4 cups all-purpose flour, spooned and leveled
* 3/4 cup unsweetened cocoa powder (preferably Dutch process)
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1 cup light brown sugar
* 2 large eggs
* 1/4 cup confectioners’ sugar

Directions:

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Twin Oaks Inn Oven Omelet

2010-01-15T21:24:00.000-08:00

Another one of my mom's yummy Christmas brunch recipes.

1/4 cup butter
18 large eggs
1 cup sour cream
1 cup milk
2 t salt (optional)
1 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup monterrey jack cheese, shredded
1/2 cup finely chopped green bell peppers
3 green onions, thinly sliced
1-2 cans green chilies (optional)
2 oz pimentos, diced (optional)

Heat butter in 13x9 baking dish at 325 until melted. Tilt dish to coat bottom with melted butter. Beat eggs, sour cream, milk, and salt in mixing bowl until well blended. Stir in cheeses, green onion, pepper, chilies and pimento. Pour into baking dish. Cook uncovered until omelet is set, but still moist--about 40-45 minutes. Cut into squares and garnish with leftover pimento or green pepper.

Tips: After pouring into baking dish, you can cover and refrigerate for no longer than 24 hours.

Serves 12.

Sausage Crescent Roll

2010-01-15T21:12:00.000-08:00

My mom always makes this as part of Christmas brunch.
We love it!!

1 lb highly seasoned sausage
2 pkgs. Pillsbury crescent rolls
1/2 cup chopped bell pepper
1 8oz pkg cream cheese
1 1/2 cup chopped onion
small can sliced mushrooms
1 egg white, slightly beaten
poppy seeds

In a medium size skillet, brown sausage, pepper and onion. Add mushrooms. Drain well. While sausage is still hot, add cream cheese. Stir until melted. Let cool. Meanwhile, separate crescent rolls into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on cookie sheet, seam side down. Brush with egg whites. Sprinkle with poppy seeds. Bake at 350 for 20 minutes.

Creme Brule French Toast

2010-01-15T21:05:00.000-08:00

Thanks to my friend Kajsa for this super good recipe!! Yum!

Ingredients:

1 ½ cup half/half

5 eggs

2 tsp. vanilla

Caramel Sauce:

1 stick butter

1 cup brown sugar

2 Tbsp. white karo syrup

Mix half/half, eggs and vanilla. Pour into bottom of 9 x 13 pan. Lay out uncrusted bread on top of mixture. Combine sauce ingredients over stove and cook until melted. Pour sauce over bread and chill 8-12 hours. Bake at 350 for 30 minutes.

Butterscotch Pull-a-part Bread

2010-01-15T19:37:00.000-08:00

One of my very favorite holiday recipes! We have this every year along with our Christmas brunch.

Ingredients:

24 frozen yeast rolls (frozen Rhodes dinner rolls will also do)
1 small package instant butterscotch pudding
1 cup brown sugar
1 tablespoon cinnamon
1 stick melted butter
chopped nuts (as desired)

Direction:

Grease bundt pan, place rolls in bottom of pan. Sprinkle dry pudding over rolls, then sugar, cinnamon, and nuts. Pour melted butter over all.

Let set overnight at room temperature, uncovered. Bake 20-30 minutes at 350 degrees or until done. Let set 10 minutes, then turn over on plate.

Looks and tastes wonderful and is easy to prepare the night before. Enjoy!

Profiteroles with Chocolate Sauce

2010-01-15T18:39:00.000-08:00

I made these for Riley for his birthday dessert. SOOOO good. I added fresh raspberries to ours, and of course we used some Blue Bell Homemade Vanilla. Mine fell a little, but were yummy anyway! A great picture of what the final product is supposed to look like:

Original recipe with more hints and instruction by David Lebovitz found over at Oui Chef.

Pate a Choux

Ingredients:

1 cup water 

3 ounces unsalted butter, cut into 1/2" cubes 

1/4 teaspoon kosher salt 

2 teaspoons sugar 

1 cup flour 

4 large eggs

Method:

Preheat the oven to 425℉
In a saucepan, heat the water, butter, salt, and sugar.
When the butter is melted and the mixture just begins to boil, add the flour all at once and stir continuously until it forms a smooth mass and comes away from the sides.
Remove from heat and either by hand or preferably with an electric mixer fitted with the paddle attachment, add the 4 eggs one at a time until the batter is stiff and shiny.
Place the dough into a pastry bag with a large plain tip, and pipe the pâte à choux in ping-pong sized balls onto parchment or silpat-lined baking sheets (or drop by spoonfuls) and place in oven. Turn the oven down to 375℉.
Bake the puffs for about 25-30 minutes, or until they are golden brown on top and up the sides. (If they are not fully cooked, they will collapse. They should feel light and hollow when you pick them up). Remove them from the oven, turn the oven off, and poke each puff on the side with a knife to release any steam, which can make them soggy. Return the puffs to the oven for 5 minutes to dry.
Remove from the oven and cool on a wire rack.
These can be stored at room temperature for several hours, or frozen and then later defrosted, and warmed in a 350℉ oven for a few minutes.

Chocolate Sauce:

Makes about 2 1/2 cups

Ingredients:

1 cup water 

1/2 cup sugar 

1/2 cup light corn syrup 

3/4 cup unsweetened cocoa powder (preferably Dutch-processed)

 2 ounces bittersweet or semisweet chocolate, finely chopped

Method:

In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

That's it! 

You can let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit, and store the chocolate sauce in a covered container in the refrigerator for up to 10 days.

Rewarm before serving.

Honey Red Wine Vinaigrette

2010-01-15T18:30:00.000-08:00

Love this dressing (recipe originally found here)
Delish on one of my favorite salads found here.

Ingredients:

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Candied Walnut Salad

2010-01-15T18:17:00.000-08:00

Another fabulous recipe found over at Our Best Bites. I LOVE every single recipe I have tried from over there! Check them out!

Ingredients:

2 heads of leafy greens; 1 can be a bag of spinach (I like 1 bag of spinach and a head of Romaine or just 2 heads of Romaine)

3/4 c. Craisins

2 crisp apples

Orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. blue cheese or Gorgonzola (I prefer Gorgonzola; it's milder, but harder to find and more expensive)

1/2 c. chopped walnuts

1/4 c. sugar

1 recipe Honey Red Wine Vinaigrette

1. Wash and chop lettuce. Set aside to drain.

2. To candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around.
The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

3. Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks. If blue cheese absolutely gives you the ookies and you CANNOT handle the thought of it (the flavor in the salad will be very mild, I promise!), you can use another strong cheese like feta. But I really, really think you should use the real
thing... :)

4. Chop apples and toss in orange juice.

When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers. So there we have it!

Carrot, acorn squash and taleggio soufflé with goat milk

2010-01-15T14:27:00.000-08:00

Riley requested this for his birthday dinner this year.
This recipe sounds like a ton of work, but is a lot easier than it sounds! It was absolutely DELICIOUS. Original recipe found here.
Give it a try!
I served it with this yummy salad.

Ingredients for 4

8.8 oz (or 250 g) carrots, peeled and cut in chunks
8.8 oz (or 250 g) squash, peeled and cut
0.88 oz (or 25 g) butter
0.88 oz (or 25 g) flour
6.76 fl oz (or 200 ml) goat milk (I used low fat)
3 eggs (yolks and whites separated)
2 tbs Taleggio cheese, diced (I used Gruyère)
salt and pepper

Preparation

First steam carrots and squash. When well cooked, mash with a potato masher and reduce in a purée. Set aside.

Start making the béchamel. Melt butter in a pan, add flour, stir well then add milk gradually. Adjust with salt and pepper.

Add carrots/squash purée to the béchamel and mix well, let it cool down and add yolks. Mix well. Add Taleggio, and stir to get a smooth mixture.

Beat whites into a stiff consistency, and carfelly add to the béchamel mixture.

Fill buttered ramequins to the 3/4 and cook in a pre-heated oven at 375 until the soufflé rises and turns golden on top.

Serve immediately.

[Notes from Citron & Vanille :]

I cannot tell you for how long I wanted to make this soufflé with goat milk. I made a vegetable gratin with goat milk that was delicious so I wanted to use this delicate milk in a soufflé and see what would come out. I really loved it’s lightness and subtle flavor. I think from now on, I will use goat milk instead in such dishes. Goat milk is whiter than cow milk and is lighter, has a softer and more subtle flavor. It also has more calcium, magnesium, potassium and vitamin A. In France it’s even recommended for kids around one year of age who tend to be allergic to cow milk, since goat milk is closer to maternal milk. So it’s a milk full of great nutrients.

Soufflé is a typical French dish, it’s cheap and quick, so should be appealing to many people. The combination of carrots and squash adds a very unique and pleasant sweetness to this dish. The nutty flavor of Taleggio leaves a wonderful after taste. Taleggio is an Italian cheese that I use quite often in my dishes, it melts beautifully and has a very distinct flavor, Sometimes I substitute it to Gruyère cheese, it melts as nicely and has more flavor.

For soufflé, you need to make a thick béchamel base and beat the whites quite stiffly. It’s very easy to make, then you enter the infinite world of soufflé, and can make as many kinds than your imagination lets you. The individual vegetable or seafood soufflés are perfect as an appetizer with a salad.

Watch out it, soufflé rises, then falls quite quickly, so you need to serve it right away.

Butternut Squash Soup

2009-11-19T10:15:00.000-08:00

Another scrumptious recipe from one of my favorite food blogs: Our Best Bites.
Soooo good. I served it with a grilled cheese.

1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that's one box/carton) (also...I used vegetable broth for Riley...I think it has better flavor anyway)
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

I topped mine with a little parsley so it didn't look so plain! A small drizzle of heavy cream or sour cream is also tasty.

Spinach Enchiladas

2009-10-20T13:07:00.000-07:00

Tecia...here is the recipe you requested. Hope you like it as much as we do!! :)

Ingredients:

1 tablespoon butter

1/2 cup sour cream

1 cup ricotta cheese

2 cloves garlic, minced

1/2 cup sliced green onions

1-2 (19 ounce) cans green enchilada sauce (you can substitute a little green salsa for some of the sauce if you like it a bit more spicy...we do. :)

10 (6 inch) corn tortillas

1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry (I like fresh spinach more...but either way tastes great)

2 cups shredded Monterey Jack cheese

2 cups shredded Monterey Jack cheese

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Serve with rice and beans (optional).

Favorite Cut-Out Sugar Cookies

2009-10-20T12:46:00.000-07:00

I LOVE this recipe!! We use this recipe every holiday for our cut-outs. The cookies keep their shape while still tasting chewy, and yummy. :)

Also see cookie tips below.

makes between 8 and 12 dozen, depending on size

3 cups butter, softened at room temperature for an hour
3 cups sugar
3 eggs
6 ounces cream cheese (3/4 of a standard cream cheese package)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
9 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt

In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture.You will have chosen a large bowl for this particular recipe, I hope - mine was overflowing by this point and I ended up doing the final mix in a large plastic bag.

Refrigerate the dough for at least an hour - preferably overnight.

Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.

Bake cookies for 8-12 minutes, depending on thickness. The small, thinner ones started browning after about 8 minutes, and I didn't want these brown at all. The larger ones had a slight golden bottom after 11 minutes, which was perfect for my purposes.

Let cool before icing or decorating, and store in a tightly covered container.

TIPS:

• The dough freezes perfectly. This is a very large quantity, so roll out a few sheets of dough and freeze flat in the freezer between wax paper and plastic wrap for quick cut-out cookies later.

• When you take the chilled dough out of the fridge you may need to let it sit for a few moments before it is soft enough to roll out. The high quotient of butter makes this a very firm dough.
• That firmness makes these perfect cut-out cookies for children; if you roll the dough at least 1/4 inch thick children should have no problem cutting and picking up cookie dough shapes. The dough doesn't tear easily or get too soft like other more delicate cookie doughs.

Decorating Ideas:
• Ice with a sugar glaze then sandwich with Nutella or a yummy buttercream between two cookies.
• Glaze with warmed jelly then sandwich with another cut-out cookie on top.
• Drizzle with melted chocolate or dip one side in melted chocolate.
• Ice with royal icing and use sprinkles or candy to decorate.

Royal Icing for Cut-Out Cookies

2009-10-20T12:44:00.000-07:00

This is my absolute favorite icing for cut-outs...you can use any flavor it any way you want!...Like all other royal icings...it's not great by itself...but it hardens beautifully and is excellent paired with a cookie!

Ingredients:

6 oz (3/4 cup) of warm water

5 Tablespoons Meringue powder

1 teaspoon cream of tartar

2.25 lbs. powdered icing sugar

*** Note; if your meringue powder has no vanilla flavor (vanillin powder) in it, add a teaspoon of clear vanilla to this recipe.

Directions:

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency for floating cookies.

Baked Oatmeal 1

2009-10-20T12:42:00.000-07:00

Another favorite breakfast recipe. This one is really good too, I like how I can make it ahead of time and cook it in the morning.

Ingredients:

2 c. milk

1 c. quick oats

1 1/2 t. baking powder

1/2 t. salt

1/2 c. brown sugar

1/4 c. oil

2 eggs

1/2 t. cinnamon

1/4 t. nutmeg

1/2 c. raisins or craisins, or both!:)

Mix well. Put in 9 x 13 in. pan and refrigerate overnight. In the morning, bake at 350 degrees for 30 minutes, until golden brown on top.

Raspberry Cofee Cake

2009-10-20T12:35:00.000-07:00

Made this to go with our brunch on Sunday...although it really should be a dessert! :)

Recipe originally found here.

1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (can substitute with cherry, strawberry or peach...but raspberry is our FAVE!!)

Mix first 8 ingredients.

Spray 9x13 pan with cooking spray.

Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter.

Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.)

Bake at 350 degrees for 35-40 minutes.

Drizzle runny icing over the top as soon as it comes out of the oven.

Icing:

Mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.

Enjoy WARM with a tall glass of milk or orange juice!

Best Breakfast Casserole EVER.

2009-10-20T12:16:00.000-07:00

I made this twice this past weekend! Once for a little get together with friends...and then again on Sunday morning for a brunch with my family...it was THAT good. :) Enjoy!

1 large bag of frozen hashbrowns (with or without onion and peppers), thawed
1/2 cube of butter, melted

Spray 9x13 pan, spread THAWED hashbrowns in pan. Pour butter over top of hashbrowns. Salt & Pepper to taste. Bake at 425 for 25 minutes. (This can be done the night before and you can refrigerate hashbrowns after cooking them and then continue with the recipe the next day.....or you can do it all at once.)

Mix 8 oz. shredded Cheddar Cheese & 8 oz. Pepper Jack Cheese (THIS is the secret ingredient.....YUM!)

Spread cheeses over the top of hashbrowns.

Choose ham, bacon (cooked and crumbled) or sausage (cooked) - desired amount - spread over cheese layer. (Or leave a part without the meat for your vegetarian husband... :)

Mix 5 eggs & 1 C. milk - pour over entire casserole. Salt & Pepper to taste. Bake at 375 degrees for 30-40 minutes.

Asparagus Lasagna 1

2009-10-14T14:32:00.000-07:00

I have a few of Asparagus Lasagna recipes we love...this one being the easiest. I'll post the others as I make them...this one really is so simple and yummy!! You can assemble the lasagna the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking!

Ingredients:

3 pounds fresh asparagus, trimmed and cut

into 1 inch pieces

1/3 cup butter or margarine

1/2 cup all-purpose flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

5 cups milk

1 (8 ounce) package cream cheese, cubed

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1/4 teaspoon ground nutmeg

12 lasagna noodles, cooked and drained (we use whole wheat noodles)

2 cups shredded mozzarella cheese

1/3 cup shredded Parmesan cheese

Directions:

1.	In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.
2.	Spread about 3/4 cup sauce in a greased 13-in. x 9-in.-2-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375 degrees F for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Cinnamon Caramel Corn with Pecans & White Chocolate {AKA Cinnamon Bun Popcorn!}

2009-10-06T12:31:00.001-07:00

Recipe found at Our Best Bites. I LOVE this site...seriously the best recipes ever. Check it out!
I made this the other night for Riley and I while we watched a movie...we could hardly stop ourselves from eating it all! Sooo delicious. :)

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Heather's White Chip Pumpkin Spice Cake

2009-10-06T12:24:00.000-07:00

Found recipe here. Love this...and so easy to make! :)

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips

Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze. (HEATHER'S NOTE: I have always made it just like this....but last night, I glazed the cake with ALL of the glaze right after I turned the cake out of the pan after cooling in the pan for 25 minutes. It was HEAVENLY warm!!!)

WHITE CHIP CINNAMON GLAZE:

3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon

Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/ tsp. ground cinnamon.

Fresh Blackberry Cake

2009-10-06T12:21:00.000-07:00

I made this last Sunday for dessert. It was A-MAZ-ING. Recipe found here.

Ingredients

2 1/2 cups fresh blackberries
1 pinch of cinnamon
2 1/4 cups sugar (split)
1 cup softened butter
1 teaspoon vanilla
4 eggs at room temperature
3 cups self-rising flour
1/2 teaspoon salt
2 teaspoons lemon instant pudding mix
1 cup of milk

Directions

1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)
2. Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
3. Combine flour, pudding mix and salt in a small mixing bowl.
4. Beat butter or margarine with a mixer at medium speed until it’s whipped and fluffy.
5. Add the remaining sugar (2 cups) and vanilla, beat well.
6. Add eggs, one at a time, beating well after each addition.
7. Add dry flour mixture and milk alternately, beating on low speed after each addition.
8. Place berries in cake pan.

9. Pour batter over the berries and lighting swirl with a spoon.

10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.
11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Cool for 10 minutes before removing cake from pans.

When cake is completely cool, stack layers and ice the cake with butter cream icing.

Chicken, Craisin, and Cashew Bow-Tie Pasta Salad or 3 C Salad

2009-10-06T12:15:00.000-07:00

Thanks Evelyn for this yummy recipe! Sooo good!

4 cups cooked chicken breasts, diced (*Feeling lazy? Use an already-cooked rotisserie chicken from the store. Just pull off the meat and dice it.)
6 cups bow-tie pasta, cooked al-dente (*I think the trick to this salad is to make sure the pasta is really, truly al dente. Cook it until it seems to still have a bit of "crunch" to it in the middle. Trust me. It works!)
1 and 1/2 cups green grapes, sliced in half
1 and 1/2 cups red grapes, sliced in half
2 (5 ounce) cans water chestnuts, drained and quartered (*eh...I would leave this out.)
1 (10 ounce) can pineapple tidbits, drained (*Leave this out too. Or don't. Whatever.)
2 cups celery, thinly sliced
1/2 cup scallions, thinly sliced (green onions)
2 cups cashews, whole and halves
2 cups craisins (dried cranberries)

Dressing

1 (16 ounce) bottle Hidden Valley brand coleslaw dressing
1/2 cup mayonnaise
1/2 cup Miracle Whip

How to:

1. In a large bowl mix all salad ingredients together, except cashews and craisins

2. Whip together dressing ingredients.

3. Toss dressing with the mixture in the large bowl.

4. Mix in cashews and craisin right before serving.

Pumpkin Pilgrim Pies

2009-10-06T12:04:00.000-07:00

Recipe found here.

Cookies
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4-5 cups confectioners' sugar

Preheat oven to 350 degrees F.

Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.

To assemble, turn half the cookies upside down and spread with a generous amount of cream cheese frosting. Top with another cookie right side up.

Makes 10-14 Pilgrim Pies.

Pumpkin Bread with Cream Cheese Filling

2009-10-06T11:48:00.000-07:00

1 cup canned pumpkin
1 cup sugar
1/2 c. firmly packed brown sugar
3 egg whites, divided
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt

Center Filling:
1 pkg cream cheese, softened
1 egg white
2 Tbsp sugar

Preheat oven to 350. Grease a nonstick 9x5 inch loaf pan; set aside.

Mix pumpkin, 1 c. granulated sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl.

Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.

Beat cream cheese, 2 Tbsp sugar and egg white with wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter.

Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 minutes or until wooden tooth pick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread.

Cool in pan on wire rack 10 min.

Remove bread from pan to wire rack; cool completely.

Pumpkin Dip

2009-10-06T09:58:00.000-07:00

Another yummy pumpkin recipe!

1 can pumpkin
2 8 oz cream cheese
2 cups powder sugar
1 tsp pumpkin pie spice
1/2 tsp. orange extract (optional, I recommend adding it)
toffee bits (Health bar ) (optional)

Dump all in food processor and use blade cutter. Mix well and refrigerate.

Serve with graham crackers, ginger snaps, vanilla wafers, apple slices,

*(Sprinkle crushed gingersnaps over the pumpkin dip and/or serve in a hollowed-out pumpkin for cute presentation!)

Honey-Pecan Glazed Salmon Salad with Lemon Caper Vinaigrette Dressing

2009-10-05T14:12:00.000-07:00

Just made this one for my mom's birthday dinner...everyone loved it!

For the Pecan Honey Glaze:
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter, divided to taste

For the Salmon:
1/4 cup vegetable oil
4 (6 ounce) salmon fillets
salt and pepper to taste

Preparation:
Preheat oven to 350 degrees.

Spread pecans on a single layer on a baking sheet. Bake 8-10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.

In a small saucepan over medium high heat, combine honey with half of the butter. Stir in toasted pecans, and cook for 8-10 minutes to infuse the flavors. Remove from heat, and keep warm.

Salmon:
Melt remaining butter with oil in a large skillet over high heat.

Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4-5 minutes per side. salmon is done when it flakes easily with a fork.

Dressing:
1 tsp minced shallot
1/4 tsp minced garlic
1 tsp Dijon mustard
1/2 tsp honey
1 1/2 Tbs capers, with their liquid
1 Tbs fresh lemon juice
1 Tbs vinegar
1 tsp fresh parsley, chopped
1/4 tsp black pepper
1/2 cup extra virgin olive oil

Directions:
Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.

Divide salad greens into four dishes. Top with roma tomatoes, sun dried tomatoes, and red onions.
Top with a salmon fillet and top salmon with Honey-Pecan Glaze.

Servings: 4

Pumpkin Chocolate Chip Squares with Cream Cheese Frosting

2009-10-05T12:04:00.000-07:00

You MUST try these! A perfect fall dessert.

Batter:
1 3/4 cups pumpkin
1 cup canola oil
4 large eggs
1 1/2 cups granulated sugar
1/2 brown sugar
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
3/4 cup mini chocolate chips

Frosting:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar
1/2 cups mini chocolate chips

1. Prepare batter: Preheat oven to 350. Spray 10x15 baking pan with nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs, and sugars until combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25-30 minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, mix until smooth.
Frost bars and sprinkle with additional mini chocolate chips.

Yield: About 42 bars

SUPER Easy Pumpkin Chocolate Chip Cookies

2009-10-02T11:59:00.000-07:00

Ingredients:
1 spice cake mix
1 small (15 oz) can of canned pumpkin
1 cup chocolate chips

Mix ingredients together & drop by the spoonful onto a greased pan.

Bake at 350 for 16-18 minutes.

White Chicken Chili

2009-09-29T15:50:00.000-07:00

This is one of our very favorites!! Delicious!

1 lb. chicken, cubed
1 med onion chopped
1/2 t. garlic powder
1 T. vegetable oil
3 cans great northern beans
1 can chicken broth
1-2 small cans diced green chilis
1 t. salt
1/2 t. ground cumin
1/2 t. oregano
1/2 t. black pepper
1 c. sour cream
1/2 c. whipping cream

Place vegetable oil in cooking pot.  Add chicken and chopped onion and cook
until chicken is no longer pink.  Drain and rinse beans and add to pot.  Add all
other ingredients to pan except for sour cream and whipping cream.  Bring to
boil and simmer for 15 minutes.  Add sour cream and whipping cream and serve.

(Can use canned chicken for the chicken and omit the first step.)

*Top with cheese, tortilla chips and avocado...YUMMY!!

Homemade Coconut Syrup

2009-09-17T12:01:00.000-07:00

Try this one!! So good.

-1/2 c. buttermilk
-1 stick butter
-1 c. sugar

Bring to boil and remove from heat.

Add:
-
1 tsp. coconut extract
-1/2 tsp. baking soda

Buttermilk Syrup

2009-09-17T11:56:00.000-07:00

I just had it this weekend on some blueberry pankcakes and it is soooo good!! Once you try this you won't ever want to use plain old maple syrup again!

3/4 cup sugar

1/2 cup buttermilk

1 cube butter

1 teaspoon vanilla

1 teaspoon baking soda

Bring sugar, butter and buttermilk to a boil. Remove from heat and add vanilla and baking soda. Stir well.

* Mixture will foam up when you add the soda so use a large pan.

Blueberry Sourcream Pankcakes

2009-09-17T11:51:00.000-07:00

Thanks Camilla for this recipe! We loved them!

Syrup

1/2 c. sugar

2 Tbsp cornstarch

1 c. cold water

4 c. fresh or frozen bluberries

Pancakes

2 c. flour

1/4 c. sugar

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 c. milk

1 cup (8 oz) sour cream

1/3 c. butter, melted

1 cup fresh or frozen blueberries

1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.

2. For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.

3. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Side note...you can use any fruit you have, we just love the blueberries. Also, you don't have to put the blueberries in the batter. Enjoy...these are so good.

Easy Summer Pasta Salad

2009-09-17T11:48:00.000-07:00

So simple and perfect for a summer potluck!

1 16 oz box tri-colored rotini pasta
1 large crown broccoli, chopped
2 thick slices Provalone cheese, cubed
2 thick slices hard salami, cubed
1 can large black olives, sliced
1 16 oz bottle Ken's Italian with Aged Romano salad dressing

Cook pasta till al dente. Rinse with cold water, drain, and pour into large serving bowl and add everything but the dressing. Chill till ready to serve(chill dressing separately). Take dressing bottle and do not shake. Pour off half the oil at the top of the bottle, then shake the rest and pour on pasta till well covered, about half a bottle. Add more dressing if necessary or on leftovers.

This is a very colorful dish and easy to pick stuff out or add stuff in.

Peach Cobbler

2009-09-17T11:36:00.000-07:00

I found this Food Network recipe from Paula Deen last week when I needed to use up some peaches. YUMMY!

Ingredients:

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions:

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Creamy Bowtie and Asparagus Pasta

2009-09-17T11:27:00.000-07:00

I made this on Sunday ...and substituted the chicken bouillon for vegetable bouillon cubes (for Riley of course!) :) Everyone LOVED it. SO good!

1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Vanilla Pudding Cinnamon Rolls

2009-09-17T10:59:00.000-07:00

Found the recipe here. These are delicious and so easy to make.

Rolls:

½ cup warm water

2 tablespoons active dry yeast

2 tablespoons sugar

3 ½ ounce package instant vanilla pudding

½ cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour

Filling:
1 cup butter, softened
2 cups brown sugar

4 teaspoons cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Let set in fridge for 5 minutes.

To the pudding, add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. (I think I ended up having to use 6 1/2 c. flour. Otherwise it's too hard to roll out.) Place dough in a greased bowl. Cover and let rise until doubled.
Punch down dough gently and split into 2 sections. Roll out one section at a time on floured board. Make a rectangle that is 18 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. (I didn't say this was healthy!) In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half of mixture over the top. Roll up the short side very tightly (this way you'll get bigger rolls with LOTS of swirly-ness on the inside). With knife put a notch every 1 1/2 inches. Cut with a serrated knife. Place on lightly greased cookie sheet 1 inch apart (12 on a sheet). Repeat with remaining dough and filling. Cover rolls and let rise until double again (probably 20-30 minutes in the oven).

Bake at 350 degrees for about 13-15 minutes. Remove before they start to turn golden (don’t overbake). Frost warm rolls with the following cream cheese frosting. Makes about 28 very large rolls.

Cream Cheese Frosting:

8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

3 tablespoons milk

Combine butter and cream cheese and mix well. Add vanilla and sugar and mix again. Then add milk for desired consistency.

Creamy Spinach & Tortellini

2009-09-17T10:51:00.000-07:00

Thanks Melissa for this yummy recipe!

1 lb. fresh or frozen tortellini, uncooked
2 T. olive oil
½ c. onion, chopped
3 cloves garlic, minced
1 pkg. spinach (fresh is best)
1 c. tomato, cubed
¼ c. fresh basil, chopped –OR-
1 ½ tsp. dried basil
½ tsp. salt
½ tsp. pepper
1 c. whipping cream
¼ c. Parmesan cheese, grated
½ tsp. red pepper flakes (optional, if you like it spicy)
Chicken breast, cooked, cubed (optional)

Cook tortellini according to package direction; drain. Meanwhile, heat oil in a large skillet. When hot add onion and garlic; cook until brown and tender, about 4 minutes. Add spinach, tomato, basil, salt and pepper and pepper flakes. Cook 5 minutes. Stir in whipping cream and Parmesan cheese. Cook until just boiling. Reduce heat to low, add tortellini and chicken breast. Cook additional 4-5 minutes. Served topped with more Parmesan cheese if desired.

Mini Maple Chocolate Chip Pancake Muffins (Puffins)

2009-09-17T09:55:00.000-07:00

I found these on Bakerella. Love everything she comes up with!

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
Add wet ingredients to dry ingredients and stir with a spoon until combined.
Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

Curried Chicken Fruit Salad

2009-05-12T14:05:00.000-07:00

We served this at a baby shower today and it is SOOOOO good!! TRY it!!!

Dressing:

1 C Mayo

1 C Sour Cream

1/2 tsp onion powder

1 tsp salt

1 tsp curry

*mix together, let sit overnight

Filling:

5 C chicken (shredded or cubed)

1 1/2 C grapes (halved)

1 1/2 C mandarin oranges

1 C finely diced celery

1 C tidbit pineapple

2/3 C cashews

handful chow mein noodles

Mix together, stir in dressing.

Serve in croissant (optional).

Sweet Lime Chile Enchiladas

2009-05-12T06:41:00.001-07:00

Riley made this for me for Mother's Day and I LOVED it!! Recipe originally found here.

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

Directions:
1. In a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.

2. Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.

3. After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.

4. Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.

Serve with this Sweet Pepper Rice.

Sweet Pepper Rice

2009-05-12T06:37:00.000-07:00

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

Directions:

1. In a large saute pan, melt butter & add onion & pepper. Cook until soft & onion is translucent. Add cilantro & salt & garlic powder, cook another minute. Add rice & brown. watch closely as not to burn.

2. Dissolve sugar into chicken stock. When completely dissolve, add to rice. Bring to a simmer, turn to low & cover. cook covered for 30 minutes. Fluff with fork.

Serve with these Sweet Lime Chile Enchiladas.

Spicy Peanut Noodles

2009-05-12T06:30:00.000-07:00

8 oz linguine
1/3 cup low-fat creamy peanut butter
2 Tbs. low-sodium soy sauce
1 1/2 Tbs. rice wine vinegar
1 to 2 tsp. chile paste with garlic
1/2 tsp. sugar
1 medium-size red bell pepper, cut into thin strips
3/4 cup chopped seeded cucumber
3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
2 Tbs. chopped cilantro
4 lime wedges, optional

Directions:

Cook linguine according to package directions.
Meanwhile, combine peanut butter, 1?4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.
Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

Soft Lemonade Cookies

2009-05-02T07:47:00.000-07:00

These lovely lemon cookies are so easy to make and you yummy and moist!

1 cup butter
1 cup sugar
2 eggs
3 cups flour
1 teaspoon baking soda
1 can (6 ounces) frozen lemonade concentrate, thawed and divided
Additional sugar

In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate, beating well after each addition.

Drop by round teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes. Remove to wire racks. Brush warm cookies with remaining lemonade concentrate: sprinkle with sugar. Cool.

*for pink lemonade cookies...just use the pink or 1-2 drops red food coloring.

Coconut Peanut Curry

2009-05-02T06:52:00.000-07:00

This is one of Riley's favorites. I asked the chef for this recipe at one of our favorite little restaurants in Provo when Ri and I were going to school. I've also made it with chicken...we just prefer the tofu with it...but either one is soooo good!

Sauce:
2 T peanut butter
1 1/2 -2 cups coconut milk
1 t lemon juice
1 T curry powder
4 T sugar
Dash of chili sauce

Mix sauce in bowl until well combined. Set aside.

Cook 2-3 potatoes in chicken (or veggie) broth until almost done. Stir fry tofu or chicken until browned and cooked through.

Combine all and simmer 5-10 minutes until sauce is hot and has thickened.

Serve over rice (optional).

Cafe Rio {like} Salad

2009-05-02T06:39:00.000-07:00

To make salads:

Cook flour tortillas on a griddle with a little vegetable oil until brown.

Put in bowl with meat (pork or chicken), rice, beans (black or pinto), lettuce, fresh diced tomato and top with a sprig of fresh cilantro and some parmesan cheese and avacado (optional).

Top with dressing. Enjoy!

*click on bold for recipes of each.

Cafe Rio {like} Rice

2009-05-02T06:34:00.000-07:00

3 cups water
4 t chicken bouillon
1 T lime juice (1/2 juice fresh lime)
4 t garlic –minced

½ bunch cilantro

1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 cups rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

* This recipe makes a lot of rice. You may consider cutting everything in half for smaller groups.
*SERVE WITH THIS SALAD.

Cafe Rio {like} Chicken

2009-05-02T06:29:00.000-07:00

1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic
5 lbs chicken breast

Cook all together in crock pot for 4 hours, shred meat and cook and additional 1 hour.

*SERVE WITH THIS SALAD.

Cafe Rio {like} Sweet Pork

2009-05-02T06:25:00.000-07:00

1 Pork Roast
3 cans Mexican style tomato sauce (Pato brand, yellow can) or one jar salsa of choice.
1 cup of Coca Cola
2 cans tomato sauce
1 cup brown sugar
4 cloves garlic

Cook roast until tender (6-8 hours on low in a crock pot) with tomato sauces, sugar and garlic.
Shred and season with salt and pepper.

*SERVE WITH THIS SALAD.

Cafe Rio {like} Dressing

2009-05-02T06:15:00.000-07:00

Best dressing EVER. We love this stuff!

2 buttermilk ranch dressing packet
4-5 fresh tomatillos, cut into quarters (or canned)
juice if 1 lime
1/2-1 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 cup fresh cilantro (about 1 bunch)
5 stalks (1/2 bunch) green onions w/ends
2 cloves crushed garlic
3/4 teaspoon salt
1/3 cup sugar
1/4 teaspoon crushed cayenne pepper (and/or 1 jalepeño if you like spicy...use the seeds too for extra spice)

Combine well in blender and refrigerate at least 1 hour.

*SERVE WITH THIS SALAD.

My Favorite Potato Soup

2008-12-17T10:11:00.000-08:00

Ingredients:

* 4 cups chicken broth (I use vegetable broth)
* 6-7 cups potatoes, peeled and cubed
* 1/4 cup onion, minced
* 1/2 teaspoon seasoning salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground red pepper (leave this out if your kids are spice whiney's like mine!)
* 1 (8 ounce) package cream cheese, cut into chunks

Directions:

1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

*also some good add-ins are cheddar cheese and scallions on top, a mild Italian sausage mixed in, corn, bacon, chives or carrots.
*Extra good served in a bread bowl!

Sauteed Chicken Paillards w/Cranberry-orange salsa

2008-10-18T08:57:00.000-07:00

This is my current FAVE chicken recipe. The salsa is so yummy. Ty likes rice with everything so I made some rice on the side for him to put the extra salsa on.

Cranberry-Orange Salsa
1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin orange sections, drained
pinch of ground cinnamon

Chicken Paillards
4 skinless, boneless chicken breast halves (1 lb), rinsed and patted dry
1/2 teaspoon seasoned salt (I actually use Creole seasoning salt for this and really prefer the flavor...it's a little spicier)
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons dry white wine ( I always use white grape juice in place of this, but I'm sure you could use chicken broth as well)

1. Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds. Set the salsa aside.

2. Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3 inch thickness with a meat pounder or the bottom of a heavy skillet. Season on both sides with the salt.

3. Place the oil and butter in a large skillet over medium-high heat. When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes. Turn the chicken over and cook the second side for 1 minute. Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer.
*you could grill the pounded chicken if you prefer...about 3-4 minutes per side*

4. To serve, place a paillard on plate and garnish with salsa....ENJOY!

Serves 4

---recipe courtesy The Dinner Doctor---

Four Cheese Bow Ties

2008-10-18T08:45:00.001-07:00

So...ghetto sideways pic-but really good food (I CANNOT figure out how to use this mac..it is driving me crazy)

2 cans (14 1/2 ounces each) diced tomatoes (I like to use the roasted garlic kind)
1 package (16 ounces) bow tie pasta
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1& 1/2 cups milk
1 &1/2 cups (6 ounces) shredded mozzarella cheese
1 &1/3 cups grated Romano cheese
1/2 cup shredded Parmesan cheese
1/4 cup crumbled blue or Gorgonzola cheese
1/2 cup minced fresh parsley

1. Drain tomatoes, reserving 1&1/4 cups juice; set aside. Cook pasta according to package directions; drain

2. In a saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

3. In a large bowl, combine the pasta, sauce, and reserved tomoatoes. Stir in the cheeses & parsley; toss gently. Place in a greased 31/2 qt baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.

Yield: 12 servings

---recipe courtesy Taste of Home The New Potluck---

Root beer Cookies

2008-10-02T19:35:00.000-07:00

1 cup brown sugar

1/2 cup butter
1 egg
1/4 c. buttermilk
1 t. root beer extract
1 3/4 cup all purpose flour
1/2 t. baking soda
1/2 t. salt

Mix brown sugar, butter, and egg until fluffy.
Stir in buttermilk, root beer extract, flour, baking soda and salt.
Mix until smooth. Cover and refrigerate 1 hour.
Heat oven to 400°.
On greased cookie sheet, drop by rounded teaspoons 2 inches apart.
Bake 6-8 minutes or until almost no impression remains when lightly touched.
Remove cookies immediately from pan.
Place on rack and frost with glaze.

Glaze:
2 cups powdered sugar
1/3 cup butter, softened
1 1/2 t. root beer extract
1 T. hot water

Mix sugar and butter. Stir in root beer extract and water. Spoon over cookies and let set.
Enjoy!

Cornbread (Boston Market - like!)

2008-10-02T18:39:00.000-07:00

I made this on Sunday with Chili. So YUMMY!!

Ingredients:

2 (8 1/2 ounce) boxes Jiffy corn muffin mix

1 (18 ounce) box butter recipe or yellow cake mix

5 eggs

2/3 cup milk

1 1/3 cups water

1/2 cup butter (softened)

Directions:

Preheat oven to 350°and mix all dry ingredients.
Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans.
Bake 20-30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
Allow to cool slightly in the pan (until pulls away from side a bit).
Remove from pan and serve warm.

Dish Delish

Texas Roadhouse-like Rolls

Giant Double Chocolate Cookies

Giant Walnut Chocolate Chip Cookies

Grilled Pizza

For prep:

Pumpkin Waffles

Rocky Road Popcorn

Spinach & Bacon Quiche

Zucchini Cheese Quiche

9-Inch Single Pie Crust

Rainbow Cake

Mushroom Risotto

S'mores Cupcakes

Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

Falafels

Soft (Pita) Flat Bread

Lazy Daisy Oatmeal Cake w/ Custard Glaze

Quick-braised Brocoli with Sun-dried Tomatoes and Goat Cheese

Red Lobster's Cheddar Biscuits

Ingredients

Cooking Directions

Favorite Dessert Pizza

Strawberries & Cream Banana Bread

Maria’s Favorite Sugar Cookies

SUPER Moist Chocolate Cake!

Hershey's Butterscotch Blondies

If you are a butterscotch lover like me...you MUST try these!!

Ingredients:

Pudding Chocolate Chip Cookies

Favorite Green Salsas

Sweet and Sour Tofu Stir Fry

Maria’s Veggie Lasagna

Sigrid’s Carrot Cake

Ingredients

Preparation Instructions

Triple Berry Crisp

Banana Cream Pie

Avocado Egg Rolls with Sweet Cilantro Dipping Sauce

World's Best Rolls

Peppermint Bark Popcorn

Perfect Pancakes

Ingredients:

Preparation Instructions:

Hot Fudge Sauce

Rudy's Corn

Chocolate Marshmallows

Prosciutto Asparagus Spirals

Maple Frosting

Macaroni and Cheese With Cauliflower

Directions:

Quick Dinner Potato Rolls

Hot Artichoke Dip

Perfect Cupcake Frosting and Filling

Janet's Spinach Dip

Easy Pretzel Turtles

Peppermint Candy Cane Brownies

Holiday Rice Chex Mix

Chocolate Crinkle Cookies

Twin Oaks Inn Oven Omelet

Sausage Crescent Roll

Creme Brule French Toast

Butterscotch Pull-a-part Bread

One of my very favorite holiday recipes! We have this every year along with our Christmas brunch.

Ingredients:

24 frozen yeast rolls (frozen Rhodes dinner rolls will also do)1 small package instant butterscotch pudding1 cup brown sugar1 tablespoon cinnamon1 stick melted butterchopped nuts (as desired)

Direction:

Grease bundt pan, place rolls in bottom of pan. Sprinkle dry pudding over rolls, then sugar, cinnamon, and nuts. Pour melted butter over all.

Let set overnight at room temperature, uncovered. Bake 20-30 minutes at 350 degrees or until done. Let set 10 minutes, then turn over on plate.

Looks and tastes wonderful and is easy to prepare the night before. Enjoy!

Profiteroles with Chocolate Sauce

Honey Red Wine Vinaigrette

Candied Walnut Salad

Carrot, acorn squash and taleggio soufflé with goat milk

Butternut Squash Soup

Spinach Enchiladas

Favorite Cut-Out Sugar Cookies

Royal Icing for Cut-Out Cookies

Baked Oatmeal 1

Raspberry Cofee Cake

24 frozen yeast rolls (frozen Rhodes dinner rolls will also do)
1 small package instant butterscotch pudding
1 cup brown sugar
1 tablespoon cinnamon
1 stick melted butter
chopped nuts (as desired)