1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 cups whole milk
14 coarsely crushed cream-filled chocolate wafer cookies (Oreos)
Cream Cheese Frosting (recipe follows)
Garnish: miniature cream filled chocolate wafer cookies
Preheat oven to 350 degrees. Line 28 muffin cups with foil liners.
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Spread or pipe Cream Cheese Frosting evenly over cupcakes. Garnish with cookies, if desired.
Cream Cheese Frosting
(Makes 6 cups…and that is way to much. The rest is in the fridge waiting for some Carrot Cake something or other)
3/4 cup butter, softened
12 ounces cream cheese, softened
1/4 cup heavy whipping cream
9 cups confectioners’ sugar
In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Beat in cream until combined. Gradually add confectioners’ sugar, beating until smooth.
Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.
Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.
L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.
One thick, juicy slice takes the place of ketchup.
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.
1 pound lean (at least 80%) ground beef
2 tbs Old El Paso Taco Seasoning (I use my own mix)
6 tbs Old El Paso Thick n' chunky salsa
Heat gas or charcoal grill. In a medium bowl, mix ground beef, taco seasoning mix and 2 tbs of the salsa. Shape mixture into 4 patties, 1/2 inch thick.
Place patties on the grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160 F.
To serve, top each burger with 1 tbs remaining salsa.
I think I am also going slice up and avocado to put on top and maybe some good cheddar or Monterey Jack Cheese.
1 pound boneless thin sirloin steak
2 tablespoons unsalted butter
2 medium onions, thinly sliced and separated into rings
2 medium red or green sweet pepper, cut into thin strips
4 French rolls or hoagie buns, split
4 ounces thinly sliced provolone cheese
Salt and pepper to taste
Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.
Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional butter to skillet. Add beef salt and pepper; cook and stir over medium-high heat for 2 to 3 minutes or until done.
To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately.
Makes 4 servings.
So my question...
Would you serve plain burgers or new and funky type of burgers at your next cookout? (or a combo). Please leave a comment with your thoughts. Thanks!!!
By funky, here are a couple of ideas;
Miami Burger with ham, Swiss and roasted garlic mayo
Philly Burger with sauteed onions and peppers with provolone
LA Burger with avocado relish (similar to guacamole) and lettuce and tomato
Pizza Burger, burger stuffed with pepperoni, mozzarella and pizza sauce
Mediterranean Stuffed Burger; stuffed with feta, oregano and topped with Roma tomato/sweet onion mixture
South West Burger; burger with taco seasoning and topped with a thick and chunky salsa
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tbs minced parsley
1/2 tsp salt, optional
1/8 tsp black pepper
6 boneless skinless chicken breast halves
1/4 cup unsalted butter melted
1 to 2 garlic cloves, minced
2 tbs lemon juice
In a large resalable plastic bag, combine the bread crumbs, cheese, parsley, salt and pepper. Place milk in a shallow boll. Dip chicken in milk, then shake in the crumb mixture.
Place chicken in a greased 13x9 baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
Bake, uncovered t 350 for 25 to 30 minutes or until a meat thermometer reads 170.
1 box Betty Crocker® SuperMoist® white cake mix
1 can (12 oz) root beer (1 1/2 cups)
1/4 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.)
High Altitude (3500-6500 ft): Heat oven to 375°F (350°F for dark or nonstick pan). Decrease oil to 2 tablespoons. In step 2, beat 1/4 cup water and 2 tablespoons Gold Medal® all-purpose flour into batter.
I only use 1/2 tbs of the Root Beer flavoring thinking it would be to over powering. It is really good, but I definitely could have used the other 1/2 tbs and it would have been fine. The cake is super moist and very light and fluff.
This morning while I as on Facebook, up pops up an update from New England Coffee Company about Try Me Iced. So I clicked on the update and they are having a free give away! Want to know more about the free give away, check it out HERE.
So I purchased a few bags recently and just clipped off the UPC codes, taped them to the form and put it in the mail.
Woo Hoo in 6-8 weeks I will have a cool new New England Coffee Iced Coffee cup!
Check them out on Facebook or at their site.
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 (20-ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red pepper, cut into 1-inch pieces
1 lb boneless skinless chicken boneless thighs about four thighs
Kosher salt and freshly ground black pepper
8 bamboo skewers, soaked in water for 30 minutes
Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
Preheat a grill pan or an outdoor grill to medium heat.
On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
I just made two loaves of French Bread. It "should" be turned into croutons tomorrow if it doesn't get eaten tonight.
This is for two pounds of dough.
1 1/2 cups warm water
1 tsp kosher salt
4 1/2 cups bread flour
3 tsp bread machine yeast
1 1/2 tsp garlic powder-optional
3 tbs shredded Parmesan cheese-optional
1 egg white
1 tbs water
Add water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Split dough in half. Roll dough into a 15 x 10-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes.
With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf.
Bake at 375F for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread[s] from the sheet[s]; cool on a wire rack
4 tablespoons salt (I only used 3)
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Measure all ingredients into a ziploc bag, seal and shake until thoroughly blended. Store in cool dry place.
I also pulsed this a couple times in my spice grinder (aka old coffee grinder) This is great as is or if you want to make a marinade you can put 1/3 cup of water, 3 tbs vegetable oil, 3 tbs white vinegar and a couple tablespoons of the seasoning in a ziploc bag and up to 2 pounds of meat.
1 French baguette (about 12 ounces), preferably day-old, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
3/4 teaspoon Emeril's Original Essence or Creole Seasoning
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 300°F.
Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.
Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.
Remove from the oven and set aside to cool completely.
Store in an airtight container at room temperature.
Yield: About 6 cups
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar
Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.
Well this was a weird dough. It did not come together very well and seemed very dry. I didn't have any nuts and subbed chips for the chunks.
I used my ice cream scoop and baked them for about 15 minutes. After I let them cool and put the glaze on.
They are an ok cookie, I wished it had more coffee flavor I should have made them smaller. The glaze tasted pretty good.
It only made 12 huge cookies.
I think next time, I will just make a Toll House cookie dough and add the coffee granules and glaze them.
Close up, I sprayed my hair black and slicked it back. Used some black eyeliner to make black eyebrows and Emeril's mole.
Full outfit; black leather loafers, white socks, black dockers rolled up a bit to show off the socks, white apron, white chef coat that I put his "E" on with green fabric paint and my t-shirt was from Emeril Live and on the back it said "Pork Fat Rules".
1/2 cup Whole Wheat flour
1 cup White flour
1 pinch if salt
1 tsp baking powder
zest of 1 orange
3/4 cup brown sugar
1 cup fresh blueberries (I only had frozen so I thawed them)
2 eggs slightly beaten
1/2 cup milk
2 Tbs melted unsalted butter
milk to glaze
Preheat oven to 425. Spray an 8 inch round cake pan with cooking spray.
Sift together the flour, salt & baking powder.
Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well.
Transfer to the prepared pan.
Place pan in oven above the center rack, Bake for 25 to 30 minutes.
Remove the cake from the oven, glaze with milk & sprinkle with the brown sugar.
Return to oven to bake for another 5 minutes.
Serve warm or cold.
1 pound rotini or penne pasta
5 tbs butter
2 cups chopped red onion
1 cup chopped red bell pepper
2 tsp salt, plus more for the pasta water
1 tsp freshly ground black pepper
1 1/2 tbs minced garlic
1 pound zucchini or yellow squash halved lengthwise and cut crosswise into 1/2 inch moon pieces (about 4 cups)
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes with juices
1/2 cup finely grated Parmesan-Reggiano cheese plus more for serving
1/2 cup thinly sliced basil (optional)
1/3 cup extra virgin olive oil
Bring a large pot of salted water to boil. Add he rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water and set aside.
While the pasta is cooking, met the butter in a 14 inch saute pan over medium high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 tsp salt, black pepper and garlic and cook for 1 minute longer. Add the squash and continue to cook stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring for 2 minutes.
Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined,1 to 2 minutes.
Remove from the heat and fold in the the cheese and basil if desired. Then drizzle with the olive oil. Garnish with more cheese, if desired. Serve hot.
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 teaspoon ground cinnamon (I used 1/2 tsp Saigon cinnamon and 1/2 regular ground cinnamon)
Water, vegetable oil and eggs called for on cake mix box
3/4 cup granulated sugar
1/3 cup butter
4 to 5 tablespoons milk
3 cups powdered sugar
Heat oven to 350°F (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box using water, oil and eggs--except add cinnamon to cake mix.
Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered at room temperature.
2 medium onions, thinly sliced
2 medium red peppers, thinly sliced
2 medium green peppers, thinly sliced
1 garlic clove, minced
3 medium tomatoes, chopped
1 tsp dried oregano
Salt and Pepper to taste
8 submarine sandwich buns, about 10 inches, split
In a large skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for 25 minutes or until vegetables are tender, stirring occasionally. Add tomatoes and oregano. Cover and simmer for 5 - 6 minutes or until tomatoes are cooked. Season with salt and pepper.
Fill each roll to your liking and place provolone cheese on top. Place top bun and let cheese melt a bit.
PINK CADILLAC MARGARITA
1.5 oz. Margaritaville Last Mango™ Tequila
.5 oz. Cointreau®
3.5 oz. Margaritaville® Margarita Mix
Splash of cranberry juice
Combine ingredients in a shaker. Shake and pour into a margarita glass with ice. I even bought a set of Margarita glasses.
5 ripe Hass Avocados from Mexico
3 Roma tomatoes, seeded and diced
1 Serrano chile, finely diced
3 cloves of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste
Halve Hass Avocados and remove seeds.
Cut into medium chunks (about a half inch thick) inside the Avocado shells, then scoop into a bowl with a spoon.
Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)
Season with salt and taste, then mix a little bit more to combine thoroughly.
All ingredients can be adjusted to suit your taste. Pair with corn chips
This recipe is equal to one package of seasoning mix. Like the taco seasoning recipe I posted a while back, you can make a large batch and keep it in a resealable bag or gladware container.
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt (more or less to your taste)
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube (I hate using them, but if I have to I use the reduced sodium ones)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/2 cup unsalted butter
1/4 cup sugar
1 1/4 cups of crushed pretzels (crush them into small bits, you don't want large pieces)
1 (14 ounce) can sweetened condensed milk
1/3 cup lime juice
1 tablespoon tequila (can leave out if kids will be eating it)
1 tablespoon Cointreau
Zest of 1 lime
1 cup whipped cream or cool whip
Melt unsalted butter and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan. Put into the freezer while you make the filling.
Combine condensed milk, lime juice, alcohol and lime zest.
Fold in whipped cream/cool whip.
Pour into pie crust and freeze for 4 hours.