Frankenstein Rice Crispy Treats

While searching for recipes that I could have kids make at the Tricks & Treats Workshops I found this cute recipe for Frankenstein Rice Crispy Treats. We will be making them tonight!!!


The picture is a scan from the magazine.

Makes 18 bars
¼ cup unsalted butter
1 10oz package of large marshmallows
1 tsp green food color
6 cups rice crispy cereal
18 wooden craft sticks

Decorations: Black or white decorator icing or gel. Assorted candies for decorating, such as M&M, skittles, small jelly beans, jumbo candy confetti, candy corn, pretzel sticks and mini marshmallows.

Line a 13x9 inch pan with aluminum foil, extending over the edges. Butter foil generously; set aside.

Melt butter in a large 6 quart saucepan over medium low heat; add marshmallows. Continue cooking, stirring occasionally until melted and smooth, about 5 to 7 minutes. Remove from heat; stir in food color. Stir in cereal until well coated.

Place mixture into prepared pan. Press down firmly with buttered hands, (I prefer wet/water on my hands). Cool completely.

Invert bars onto a large cutting board; remove foil. Cut bars into 18 (3x2 inch) rectangles. Press craft stick into short side of each bar.

Use icing to create hair and attach candies for face, as desired. Let cool about an hour. Store in single layer in container with tight fitting lid.

I will be bringing my big camera to work to take a few pictures.

Chicken Vegetable Soup

Here is another yummy looking recipe from a Taste of Home magazine.

Ingredients:
1 pound boneless skinless chicken breasts, cut into cubes
2 cups chicken broth, divided
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon paprika
4 small red potatoes, cut into 1-inch pieces
3 small carrots, cut into 1/2-inch pieces
5 celery ribs, cut into 1/2-inch pieces
1 medium onion, cut into wedges
2 tablespoons chopped celery leaves
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice

Directions:
In a large saucepan, combine the chicken, 1-3/4 cups broth, Italian seasoning, garlic and paprika. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the potatoes, carrots, celery, onion and celery leaves. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

In a small bowl, combine flour and remaining broth until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Yield: 4 servings.

(I think I might throw some extra frozen veggies in)

UPDATED (12:37), I made this a little while ago and it was very bland so I added some spice to it. I put in a couple bay leaves, poultry seasoning, onion powder, garlic powder, salt and black pepper. It also did not have enough stock, so I ended up adding another 2 or 3 cups. It now tastes good!

Frankenstein Clay Pots

Today I decided to make the Frankenstein Clay Pot craft that the kids will be making this week in my workshop. I am NOT the greatest painter and I really suck at making faces, but I think this is ok. I need to add another layer of white for the eyes and get gray craft foam for the bolts on the neck.

6 Years and Up, or younger for a Mommy & Me group

Time required: 30 minutes (Does not include drying time)
The above age and time is just an estimate. This project can be modified to suit other ages and may take more or less time depending on your situation.

Materials Needed:

2-inch or 3-inch Terra Cotta Clay Pot (I used a larger pot because that is what I had on hand)
Paint: I used Folk Art #2241 Apple Orchard, Plaid Indoor gloss in #20408 white and #20409 Black
Clear Acrylic Spray
Craft Foam or Felt, or if you want to be really crafty small bolts that you can purchase at hardware store.
Craft Glue or a hot glue gun
Paint Brush
Scissors
Instructions:
Wipe down your terra cotta pot with a damp cloth and let dry completely.
Paint the top edge of the clay pot black and on the inside. Paint the rest of the pot green. Paint a face on your Frankenstein. Once the paint is dry, spray it with the clear acrylic sealer.

Cut 2 small 'T' shapes out of craft foam; these will be Frankenstein's bolts or use metal bolts. Glue them in place and your Frankenstein is done! Use it for a candy dish, or pencil/pen holder.

So what do you think???

Thyme for Meatball Soup

Another yummy recipe I wanted to try for dinner. It is from a Taste of Home Magazine.


1 egg
1/4 cup dry bread crumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) stewed tomatoes

Directions:

In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.

In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

Yield: 12 servings.

Too Easy Tortellini Soup

Here is what I am putting together for dinner, it is from a Taste of Home magazine.

4 cups chicken broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 teaspoons dried basil
1 tablespoon red wine vinegar
Shredded Parmesan cheese and fresh black pepper if desired

In a large saucepan, bring broth to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for 4 minutes, stirring occasionally. Stir in the beans, tomatoes and basil. Simmer for 4-6 minutes or until pasta is tender. Stir in the vinegar. Sprinkle with Parmesan cheese and pepper if desired. Yield: 6 servings.

Funfetti Ice Cream

Funfetti, if you know Victoria, you know that it is her favorite kind of cake to make at home. Valentine Funfetti, Easter Funfetti, Halloween Funfetti, Christmas Funfetti, she just can't get enough. I even had one of my iVillage Moms send me a Funfetti Flair..LOL ;O)

I think I am going to attempt to make her some Funfetti Ice Cream this morning. Here is what I came up with.

2 Eggs (or 1/2 cup of egg beaters)

3/4 cup Sugar

2 1/2 cups heavy cream

1 cup of whole milk

2 tsp French vanilla extract

1/2 to 3/4 cup of sprinkles (aka jimmies), not sanding sugar.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions.

About 2 minutes until it is done mixing, add the sprinkles.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Since it is "Fall" I am going to be using some Wilton Autumn Pumpkin Mix Sprinkles and Leaves Mix Sprinkles.

Steak and Vegetable Soup

Victoria picked this recipe out last night from a Taste of Home Magazine.

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can (14-1/2 ounces) beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.

Yield: 6 servings

Cloverleaf Rolls

Another yummy looking recipe from Bread World. I think I am going to get the dough going now.

Makes 12 rolls. Dough can be prepared in all-size bread machines.

Dough
3 cups bread flour
3 tablespoons sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup water (70 to 80øF)
3 tablespoons butter or margarine, cut up
1 large egg

Herb Butter 3 tablespoons butter or margarine, melted
1 teaspoon Italian herb seasoning or fines herbes
1/4 teaspoon onion powder

Directions
To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator; punch down.

Turn dough out onto floured surface. Divide dough into 12 equal pieces; divide each again into 3 pieces. Roll into smooth balls.

Place three balls in each section of 12 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To bake: In small bowl, combine herb butter ingredients; brush on rolls. Bake at 375oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Nutritional Information: Per Serving:Serving size: 1 rollServing weight: 2.4 ounces (67 grams)Calories 200; Total fat 7 g; Saturated fat 4 g; Cholesterol

Shortcut Minestrone

I marked this recipe off in one of my Taste of Home Magazines a while back.

4 bacon strips, diced
1 large onion, chopped
3 medium carrots, chopped
3 garlic cloves, minced
1 jar (28 ounces) spaghetti sauce
4 cups beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 cup uncooked small shell pasta
2 teaspoons brown sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup frozen cut green beans

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.

Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired. Yield: 10 servings (2-1/2 quarts).


Nutrition Facts
One serving:
One 1-cup serving (prepared with reduce-sodium beef broth and without Parmesan cheese)
Calories: 188
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 560 mg
Carbohydrate: 31 g
Fiber: 7 g
Protein: 10 g
Diabetic Exchange: 2 starch, 1/2 meat.

Double Cheese Wheat Bread

I am going to be making a new kind of bread to go along with dinner tonight. It sounds like a nice hearty bread to go along with the soup I am making for dinner. I found the recipe on BreadWorld.

Makes 1-1 / 2-pound loaf
2 / 3 cup water
2 / 3 cup milk
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 / 2 cup shredded cheddar cheese
1 / 4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Select basic/whole wheat cycle; light/normal color setting.

Nutritional Information: Per Serving: Serving size: 1 slice (1 / 12 of recipe)

Serving weight: 2.4 ounces (69 grams)Calories 150; Total fat 3 g; Saturated fat 1.5 g; Cholesterol 10 mg; Sodium 270 mg; Carbohydrates 25 g; Dietary fiber 3 g (1.3 g/oz); Sugars 2 g; Protein

Chocolate Reese's Peanut Butter Cup Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup
Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
1 cup Hershey's Special Dark Syrup
8 Reese's Peanut Butter cups, chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, syrup and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the chopped Reese's.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Butterfinger Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
2 full size Butterfinger bars chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy.

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the Butterfingers.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Meatball Soup

I found this recipe in one of my Taste of Home magazines.

Ingredients:
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta

Directions:

In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add pasta; simmer 10 minutes longer or until meat is no longer pink and pasta is tender. Freeze in 1-1/2 cup portions for up to 3 months.

Yield: 5 servings.

I think I am going to double the recipe since I already took 1 pound of ground beef out to thaw.

EDITED to add: I made the soup a little while ago and it was tasting a little bland so I added some garlic powder, onion powder salt and fresh black pepper. It tastes incredibly yummy!!!

Cheddar Cheese Bread

I am on a kick again to try new recipes, so hang on and enjoy!

This is for a 1 1/5 pound loaf.

3/4 cup warm water
1 large egg
1 teaspoon kosher salt
3 cups bread flour
1 cup shredded sharp cheddar cheese
2 tablespoons non fat dry milk powder
2 tablespoons sugar
1 teaspoon bread machine yeast

Directions
Add ingredients to bread machine pan in the order recommended by manufacturer, adding cheese with flour.

Recommended cycle: basic/white bread cycle; medium/normal crust color setting.

Do not use delayed-bake feature.

Nutritional Information: Per Serving:Serving Size: one slice (1/12 of 1-1 / 2 pound recipe)Calories: 200; Total Fat: 8 g; Saturated Fat: 4.5 g; Cholesterol: 40 mg;Sodium: 310 mg; Carbohydrates: 25 g; Dietary Fiber: < 1 g; Protein: 8 g

This recipe came from Bread World

Cream Filled Chocolate Sandwich cookies

I just made a batch of Cream Filled Chocolate Sandwich cookies from my Martha Stewart Cookies, cookbook. Mmmm they good!!!

1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature

Preheat oven to 375 degrees.

Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.

Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Vanilla Cream

Makes about 1 cup.
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

No Fuss Lasagna

For dinner tonight, I am going to make a quick and easy version of lasagna.

1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese, grated
1 egg, beaten
10 lasagna noodles, uncooked
1 1/2 cups part-skim Mozzarella cheese, shredded


1. Heat oven to 375ºF. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

2. Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg.

3. Spread 2 cups beef sauce over bottom of 13 × 9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

4. Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 × 3-inch) squares.

Coffee Mate

Since I couldn't get my Dunkin Donuts fix over the summer, I made coffee and iced coffee at home. I tried a new flavor from Coffee Mate, it is the Italian Creme flavor. It is really good, but I only add a tablespoon or two, just to add some flavor.

So my question....Do you add any flavors to your coffee? If so what kind?

Banana Bread

I found my favorite old cookbook after we bought the new book case. It is Betty Crocker's New Cookbook from1996.

This makes 2 loaves.

1 1/4 cups sugar
1/2 cup stick butter softened
2 large eggs
1 1/2 cups mashed banana
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350. Grease bottoms only of 2 loaf pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8 inch loaves about 1 hour or 9 inch loaves 1 1/4 hours or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pans on wire rack. Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temp for up to 4 days or refrigerate up to 10 days.

Cheesecake

Marcel has requested to have cheesecake for his birthday today. Yeah I know I could have just bought one, but I decided make one. I haven't made a cheesecake in years. I found this recipe on the Joy of Baking site.

Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking sheet to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the spring form pan. Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

Peppermint Chip Ice Cream

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1/8 tsp kosher salt
1/2 tsp vanilla extract
1 tsp peppermint extract
2 or 3 drops of red food coloring (optional)
1 cup Andes Peppermint Crunch Baking Chips

In a bowl stir together milk, heavy cream, sugar, salt, vanilla, peppermint extract until sugar is dissolved.

Drop food coloring in a this time if desired. Pour mixture into ice cream maker and follow manufactures directions.

After about 20 minutes into freezing add Andes Peppermint Crunch baking chips.

After ice maker has finish its process, put ice cream in a container to harden in the freezer.

Apple Cinnamon Waffles

This morning Victoria wanted apple cinnamon waffles. After they were done I cut them into strips and she dunked them in apple sauce.

1 cup flour
2 tsp baking powder
2 tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup milk
1 egg
1 tbs melted butter
1 shredded tart apple (I used a Granny Smith)
1/2 tsp vanilla

Heat waffle iron.

Combine flour, baking powder, sugar, salt and spices. Set aside.

Combine milk, egg, butter, apple and vanilla.

Add dry ingredients. Stir until well moistened, but still lumpy.

Pour about 1/3 cup onto greased, hot waffle iron. Bake until brown and crisp.

Here is the finished waffle with a little cinnamon/sugar mixture on a small plate ;o)

Land O Lakes - Harvest Baking

I just picked up the new issue of Land O Lakes - Harvest Baking magazine. It has some really great recipes for the fall and some super cute ideas for Halloween parties or Harvest Parties. Some of the recipes even the kids can do. So if you have a child that likes cooking or decorating pick it up!




Look how cute those leave cookies are?! Those jack o lantern cupcakes are really easy to make and I think they will be on the menu for Victoria's Halloween party.

Chocolate Waffles

Victoria is on a waffle kick lately. This morning we are making chocolate waffles.

1 cup all-purpose flour
1/2 cup whole wheat flour
3 tablespoons brown sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs, beaten
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 cups buttermilk
3/4 cup mini chocolate chips, optional (I ended up adding them to half way through)

Preheat your waffle maker according to manufacturer's directions.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt and baking soda.

In another bowl, beat together the eggs, melted butter and vanilla, and then add the buttermilk.

Add the wet ingredients to the dry and stir in the chocolate chips just until combined.

Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of your waffle maker.

Close the iron top and cook until the waffle is crispy on both sides and is easily removed from the iron.

Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Looks good huh? It is a nice mild chocolate flavor.

Gingerbread Waffles

These are a nice soft waffle. Victoria and Jimmy inhaled them this morning. They tasted so good that they didn't even want syrup on them.

2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1 1/2 cups buttermilk (I made my own 1 1/2 cup milk 1 1/2 tbs lemon juice and let it sit for a few minutes)
4 tablespoons melted butter
1/4 cup molasses
2 eggs, beaten

Heat waffle iron and spray with cooking spray.

In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

In another mixing bowl, combine eggs, buttermilk, melted butter, and molasses.

Add dry ingredients with wet ingredients just until moistened and lump free.

Pour enough batter to fill two-thirds of the waffle iron.

Cook until golden brown.

Set aside.

Repeat with remaining batter, spraying with cooking spray as needed.

Baked Macaroni and Cheese

For dinner tonight we are going to have a ham steak on the grill, steamed broccoli and baked macaroni and cheese.

Baked Macaroni and Cheese

24 ounces macaroni
1/2 cup butter
1/2 cup flour
4 cups milk
16 ounces Velveeta cheese
1/2 tsp black pepper
1-2 cup shredded cheddar cheese

Topping
1/3 cup bread crumb
3 tbs butter melted

Preheat oven to 350°F.

Prepare macaroni according to package directions.

Melt butter in a large pan.

Whisk flour into melted butter to create a light roux (paste).

Slowly whisk milk into the roux, whisking constantly to avoid lumps.

Allow milk and roux to heat for about one minute, then begin adding the Velveeta and shredded cheese.

Continue to gently whisk the mixture until all Velveeta and cheese has melted, then add black pepper.

After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.

Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish and sprinkle with the topping mix (mix butter and bread crumb together).

Cook uncovered for 25-30 minutes or until bubbly.

Remove from oven and allow to cool for 5 to 10 minutes before serving.

Cake Wrecks

Have you ever seen the website, Cake Wrecks? It is a totally funny site that shows off the "talent" of professional bakers. Anyway, last week there was a karate cake for a girl, and it looks like the baker used a transfer of two guys and then piped on hair.

That made me think of Victoria's birthday this year when I ordered a GIRL bowling cake. When we picked it up, it was a boy transfer. It was awful! I had one sad little girl. Luckily we had two parties and also ordered a Ratatouille cake that was awesome.

Anyway, here is the bowling cake wreck...

Orange Butter Cookies

I just realized that I didn't share the recipe I made last year for the cookie swap. It is an Orange Butter Cookie from Paula Deen's Holiday Baking magazine.

Makes about 7 dozen

1 cup butter, softened

1/4 cup vegetable oil

1 1/2 cups sugar

2 large eggs

1 tbs orange zest

4 cups all purpose flour

1 tbs baking powder

1 egg yolk

1 tbs water

Preheat oven to 375. Line baking sheets with parchment paper.

In a large bowl, beat butter and oil at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Beat in eggs and orange zest until combined.

In a medium bowl combine flour and baking powder. Gradually add to butter mixture, beating until combined.

Roll dough into 3x1/2 inch ropes. Fold dough in half and twist. Place cookies on prepared baking sheets.

In a small bowl, whisk together egg yolk and water. Brush egg mixture over cookies. Bake for 10 to 12 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.

These tasted great, but it was a warm and humid day here in Florida when I made them. They spread a lot. Next time I might chill the dough first.

Espresso Thumbprint Cookies

I don't know why but a few days ago, my brain kicked into "Christmas" mode. I am planning our neighborhood kids Christmas party this year. Anyway I also am looking forward to a cookie swap that one of my neighbors hosts. The first year I made Gingersnaps, and there was story about them. The second year I made Espresso Thumbprint cookies, whoa they were strong but good. Then I realized I never shared the recipe, it is from a Betty Crocker magazine.


Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt

Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired

Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.

Spoon rounded 1/2 teaspoon filling into indentation in each cookie.

Beef Taco Lasagna

Tonights dinner will be Beef Taco Lasagna. This recipe makes two 13x9 pans, I am only making one.

24 lasagna noodles
2 pounds lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Directions: Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.

In a small bowl, combine egg whites and ricotta cheese.

Drain noodles.

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through.

Let stand for 10 minutes before cutting.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Baked Donuts

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.) (I ended up using more water)
2 tablespoons butter, melted
2/3 cup sugar
2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
Cinnamon Topping (see recipe below)

Add all the ingredients into your bread maching, except the Cinnamon Topping, in the bread pan of bread machine.

Use your dough setting.
Check the dough you can open the lid to check. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). You want the dough to be supple and smooth. It should be slightly tacky to the touch.

When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly floured surface.

Roll dough out approximately 1/3-inch thick on a lightly-floured board. Using your floured doughnut cutter, cut out the doughnuts and place on a parchment-lined baking sheet.

NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round cookie cutter. Cut out the smaller inner circle using a smaller cutter. Cover the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes. At this point they went into the fridge for overnight.

Preheat oven to 375 degrees F.

Bake for about 10 minutes or until the bottoms of the doughnuts are just golden. I also baked the munchkin parts for 8 minutes.

Don't overbake - under bake them a little, as they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender. Remove from oven and let the doughnuts cool for 1 to 2 minutes.

Cinnamon Topping:
1/2 cup butter, melted
1 cup sugar
2 tablespoons ground cinnamon

Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.

Well they taste like dinner rolls but with melted butter with cinnamon sugar. They were good, but not what I was expecting.

Special Dark Ice Cream

I was looking for an easier chocolate recipe, and made this one up

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.

Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

Banana Macadamia Nut Muffins

I didn't use up all the bananas yesterday, I had three more that needed to be baked up somehow. I found this recipe on Epicurious.

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

Preheat oven to 350°F.

Grease twelve muffin cups or line with muffin papers.

Sift first 4 ingredients into large bowl.

Combine bananas, both sugars, butter, milk and egg in medium bowl.

Mix into dry ingredients. Fold in half of nuts.

Divide batter among prepared muffin cups.

Sprinkle tops of muffins with remaining macadamia nuts.

Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.

Transfer muffins to rack and cool.

Shepards Pie

I don't have a real recipe for this.

1 to 1 1/2 pounds ground beef
1 packet of brown gravy mix
1 cup water
1 1/2 cups frozen mixed veggies
Mashed potatoes

Preaheat oven to 350 F

In a large skillet brown the ground beef until no longer pink; drain.

Add the packet of gravy mix and water. Cook medium/high heat for about 2 or 3 minutes or until gravy starts to get thick.

Add in veggies and cook for another 3 or 4 minutes, until veggies are hot.

Place beef mixture into an 8x8 baking pan, top with mashed potatoes and sprinkle with paprika.

I used boxed mashed potatoes and made 8 servings.

Bake for 30 minutes until hot and bubbly.

Oatmeal Raisin Cookies

1 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F

In a large bowl, cream together the butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets or parchment lined cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes on the cookie sheet. After 2 minutes remove cookies and place on cooling racks.

National Filet Mignon Day

Have you ever seen the show called The Best Thing I ever ate on Food Network? It is where they ask the Food Network hosts where they ate the best food item. Well today is National Filet Mignon Day! No we are not having Filet Mignon tonight.

But the best place I ever ate a Filet Mignon, would be Memphis Roadhouse in South Attleboro, MA. I loved the 8 oz Filet with skillet potatoes and a cesar salad. Yum! Last summer we had to eat there on vacation. I was bummed that they didn't offer the skillet pototatoes, instead got broccoli.

My mouth is watering just thinking of Memphis Roadhouse.

Chicken Piccata

I took some chicken out of the freezer to thaw. On the menu tonight is Chicken Piccata over angel hair pasta and salad.

2 large lemons
1 1/2 lbs chicken breasts pounded to about 1/4 inch
salt and fresh ground blackpepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

Preaheat oven to 275.

Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.

Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.

Salt & pepper each cutlet generously and dredge each cutlet in the flour.

Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).

Transfer cutlets to baking sheet in the oven to keep warm.

Add remaining oil and repeat with remaining cutlets.

Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).

Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.

Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.

Remove pan from heat, add butter until it melts and thickens sauce; add parsley.

Spoon sauce over chicken and serve immediately over cooked angel hair pasta

Corn Bread

To go alone with dinner tonight, I think I am going make up a yummy batch of corn bread.

2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon kosher salt

Preheat oven to 400.

In a mixing bowl, cream butter and sugar.

In a small bowl combine the eggs and milk.

In a small bowl combine flour, cornmeal, baking powder and salt; add to creamed mixture alternate with egg mixture.

Pour into a greased 13-in. x 9 baking pan. Bake for 24-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with butter.

Oven "fried" Chicken

Last night I was watching Paula's Best Dishes on Food Network. Miss Paula and Bobby were making oven fried chichen and Marcel said that it looked good. So guess what I am making for dinner?? Yep, Oven Fried Chicken. I just need to stop at the store and pick up some Panko bread crumbs.

2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions

Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.

In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.

Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Basic Egg Bread

After making French Toast yesterday with plain whole wheat bread, I was searching for a good egg bread recipe. I am a bit intimidated by trying to make challah. I found a good looking recipe on Breadworld.

This is for a 1 1/2 pound loaf.

2/3 cup warm milk
2 large eggs
2 tbs unsalted butter
1 tsp salt
3 cups bread flour
2 tbs sugar
2 tsp bread machine yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.

Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Nutritional Information: Per Serving:Serving size: 1 slice (1/12 of 1 1/2-lb. recipe)calories 170; total fat 4g; saturated fat 2g; cholesterol 42mg; sodium 233mg; total carbohydrate 28g; dietary fiber 1g; protein 6g.

Key Lime Pie

I love the take of just about anything Key Lime Pie. This summer I have made Key Lime Pie Martinis and Key Lime Pie Ice Cream. Today I am going to make a Key Lime Pie from scratch! I found a great recipe on the Joy of Baking site.

GRAHAM CRACKER CRUST:
1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

FILLING:
3 large egg yolks (I had to use 4 medium yolks)
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest

TOPPING:
1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar

Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest.

Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream.

In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.

Makes 1 - 9 inch (23 cm) pie or tart. I didn't have a 9 inch pan so I used my 9 1/2 inch pan.

Just out of the oven and cooling. I will make the whipped cream later on.

Soft Pretzels

I haven't tried to make pretzels in years...I figured I would give them another try today.

1-1/2 cups water
1 tsp. kosher salt
1 Tbsp. firmly-packed light brown sugar
3-1/2 cups flour
2 tsp. active dry yeast

2 quarts water
1/3 cup baking soda
Kosher salt
Preparation:
Place the first five ingredients in your bread machine in the order specified by the manufacturer.
Set the machine to the dough cycle.

When cycle is complete, turn dough out onto a lightly-floured surface, and let it rest a few minutes. Meanwhile, preheat the oven to 475 degrees F.

Divide dough into 12-14 equal pieces. Roll each piece out to a 15-inch rope.

Make a U with each rope, then cross the ends. Pick up the ends and twist, and then fold up to make a pretzel shape. Pinch to seal.
Place the pretzels on foil lined baking sheets.

Place the 2 quarts of water in a large saucepan. Bring to a boil. Add the baking soda, and then reduce the heat to a simmer.

Slide 2-3 pretzels at a time into the baking soda bath. Let them simmer about 2 minutes. Use a slotted spoon to remove the pretzels. Transfer to the cooling rack. Sprinkle with kosher salt. (I also did some with cinnamon & sugar mixture)

When all of the pretzels have come out of the baking soda bath, transfer them to the foil lined baking sheets.
Bake 8-12 minutes until golden brown.

All done and VERY yummy!!

Chocolate Chip Waffles

I noticed that it is National Waffle Day! Of course we had to celebrate it. I made some extra special yummy chocolate chip waffles.

cooking spray
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 1/2 cup skim milk
1 tablespoon butter -- melted
1 teaspoon vanilla extract
1 large egg yolk
1 large egg white
1 tablespoon sugar
1/2 cup miniature chocolate chips

Directions:
Coat a waffle iron with cooking spray, and preheat.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a large bowl.

Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in miniture chips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.

Cook 3-5 minutes or until done; repeat procedure with remaining batter.

Happy National Waffle Day!!!

Chocolate Cheesecake Ice Cream

1 1/2 cup heavy cream
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate

Melt chocolate over double boiler or in microwave. Let cool at room temperature.

Place the cream cheese into a mixing bowl and beat until soft and smooth.

Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.

Add the vanilla extract and lemon juice and mix until thick and smooth.

Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.

Black & White Chip cookies

Don't you hate it when a recipe calls for 1 cup (half a bag) of chocolate chips? What do you do with the rest? I end up by putting them in the freezer. Now I have a section on the freezer door that has a few 1/2 bags of chips.

I decided to get rid of the 1/2 bags and made up some Toll House Cookies, the pan version.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (or butter flavor crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips. (I used 1 cup dark chocolate and 1 cup Ghiradelli white chips)
1 cup chopped nuts (I had 1 cup chopped walnuts in the freezer too)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Cafe' au lait Ice Cream

2 eggs, beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.

Set aside to cool 15 minutes.

Add heavy cream.

Pour into ice-cream maker and freeze according to directions.

Makes about 1 quart

Blueberry Scones

This morning I lit a Blueberry Scone Candle from Yankee Candle Co. The house smelled so good that I decided to make some blueberry scones. I found a great recipe on the Joy of Baking website. They has such wonderful recipes.

Blueberry Streusel Scones:

2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) milk or cream


Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones

Chicken Fajitas

Tonight we had chicken fajitas. I made enough so that we could have left overs.

2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
2 large vidalia onions, halved and cut into strips

5 or 6 large chicken breasts, cut into strips
3 tbs vegetable oil
Fajita seasoning

In a large bowl combine the veggies and season with salt and black pepper.

In another large bowl combine the chicken, oil and seasoning. Let that rest for 10 to 15 minutes.

On a large non stick griddle or cast iron pan, I like to cook the chicken first. Make sure it is super hot! After the chicken is cooked through I put it in the oven to keep warm.

I then cook the veggies making sure not to over cook them. We don't like them mushy.

Serve on fajita sized tortilla with sour cream, shredded cheese, salsa and guacamole.

French Vanilla Ice Cream

French Vanilla Ice Cream

2 Large eggs (or 1/2 cup of egg beaters)
3/4 Cup granulated sugar
2 Cups heavy or whipping cream
1 Cup whole milk
2 Tsp. vanilla extract

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more. Pour in cream, milk and vanilla, whisk to blend.

Transfer mixture to ice cream maker.
Freeze according to the manufacturer's instructions

Cuban Panini

I LOVE Cuban sandwiches!

1 Loaf of Cuban bread, can't find it you can use Italian or French (not a baguette)
yellow mustard
mayonnaise
dill pickle slices (the long ways)
1/2 lb Swiss cheese, thinly sliced (make sure you get a good aged cheese)
3/4 lb ham, thinly sliced
1/2 lb pork roast, thinly sliced (Boar's Head makes a great roast pork deli meat)
1/3 lb Genoa salami, thinly sliced
2 tbs unsalted butter

Preheat panini press.

Cut bread in half lengthwise.

Spread inside top and bottom with mustard and mayonnaise.

On bottom half, layer pickle slices, Swiss cheese, ham, roast pork and salami.

Cover with top half of bread.

Cut the loaf into 4 equal portions.

Lightly butter top and bottom of each sandwich and press on the grill until the bread is crusty and browned and the cheese is melted.

Slice each sandwich into 2 or 3 pieces.

If you don't have a panini press, you can use a George Foreman Grill or a heavy skillet. If you use a skillet make sure you press the sandwich down hard.

We had this with salad and fruit salad. It was a great summer meal.

Ben & Jerry's Fudge Ice Cream

I love copycat recipes! I found a great one for Ben & Jerry's Fudge Ice Cream. My sous chef said that she would like me to add some mini chocolate chips too.

4 ounces Unsweetened Chocolate
1 cup Milk
2 large Eggs (I use eggbeaters if the recipe doesn't call for cooking)
1 cup Sugar
1 cup Heavy Cream
1 teaspoon Vanilla
1 pinch Salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat; let cool. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Gradually whisk in sugar, then continue whisking 1 minute longer until completely blended. Add cream, vanilla, and salt; whisk. Add the choclate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Since Victoria is asking for chocolate chips too, I am going to put 2/3 cup of mini chocolate chips.

Pasta Sauce Overload!

I just put dinner in the crock pot. Tonight is what I call Pasta Sauce Overload!

1 pound of homemade meatballs (recipe below)
2 pounds of Italian sausage links (any kind, but I like sweet)
3 jars of Newman's Own Marinara
2 small cans of diced tomato

********

1 pound ground beef (or turkey)
1/2 cup bread crumbs (I like plain then add my own herbs and spices)
1/4 cup chopped parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese (the good stuff, not from a can)

In a bowl, mix the ground beef (or turkey), bread crumbs, what ever herbs and spices that you like, eggs, and cheese. Season with salt and pepper. I used my medium cookie scoop to make the balls. Put one layer on the bottom of your crock pot.

Next I put a jar of Newman's Own Marinara and a can of diced tomatoes.

Now a layer of italian sausage links. I like to take the skin off and pinch off pieces about the size of the meatballs. Put on top of the sauce.

Next another layer of meatballs. Pour another jar of Newman's Own Marinara.

Layer another package of italian sausage skin taken off and pieces pinched off the size of the meatballs.

Pour one more can of diced tomato ontop of the sausage.

Lastly another jar of Newman's Own Marinara.

Cover and cook on high for 5 1/2 hours.

Breakfast cookies

1 cup unsalted butter or butter flavored crisco
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour (you can use a mix of wheat and all purpose)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups rolled oats
2 cups Rice Krispies (you can use a "healthier" cereal)
1 cup shredded coconut
1 cup raisins (or chocolate chips)

Preheat oven to 375.

Cream together butter and sugars until creamy. Add eggs one at a time until well mixed. Add vanilla.

Sift together flour, baking soda, baking powder and salt. Add dry ingredients to your butter mixture.

Gently stir in the oats, cereal, coconut and raisins.

Drop by heaping cookie scoop onto an ungreased baking sheet.

Bake for 13 to 14 minutes.

Makes about 2 1/2 dozen big cookies.

Ben & Jerry's Heath Bar Crunch Ice Cream

I love love love Ben & Jerry's, I mean who doesn't???? I found a copycat recipe for their Heath Bar Crunch ice cream. This makes 1 quart.

25 mini Heath Bars
2 large eggs (I use egg beaters if the ice cream base isn't cooked)
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tsp vanilla extract

Use a sharp knife to cut the candy bars into small bits. You should end up with about 1 cup. Place the bits in the freezer.

Whisk the egg until light and fluffy, about 1 to 2 minutes. Whisk in the sugar a little at a time. Continue to whisk for another minute. Pour in the cram, milk and vanilla and whisk to blend.

Transfer the mixture to your ice cream maker and freeze according to manufacturers directions. After the mix gets to be about soft serve consistancy, add in the chopped Heath Bars and continue mixing for 2 minutes.

Transfer mix to snack size Gladware and put into your freezer.

Nutella Biscotti

These are completely heavenly!

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
½ tsp vanilla
1/2 cup Nutella
1/2 cup Ghirardelli White chocolate chips
1/2 cup chopped and toasted hazelnuts
Directions

Preheat oven to 350°F.

Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.

Beat eggs in a large bowl until light and creamy.

Add sugar and continue beating on high for 2 minutes. Then add vanilla.

Stir in Nutella.

Add flour mixture to egg mixture and mix until well combined.

Stir in Ghirardelli White chocolate chips and hazelnuts.

Divide dough into 2 logs with hands and arrange on a parchment lined baking sheet. Press logs into rectangles approximately ¾ to 1 inch thick.

Bake at 350F for 20 minutes.

Remove from oven and place on cutting boards.

Turn down oven heat to 300°F.

Using a serrated knife, cut logs into 1/3-1/2 inch slices. Place sliced back on the baking sheet and return to oven.

Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (12 minutes worked best).

Remove to a wire rack to cool. Store in an airtight container.

Looks yummy and tastes yummy!

Peppermint Stick Ice Cream

3 cups heavy cream
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
40 hard peppermint candies (Starlights)

In a glass measuring bowl (I used a big 4 cup), whisk the cream and sugar together until the sugar dissolves. Add the vanilla and peppermint and stir.

Put in the fridge for about an hour.

In a large food processor, grind the peppermint candies by pulsing 5 or 6 times. Some of the candies will be more finely ground than others; small chunks of candy will add some texture to the ice cream.

Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's directions.

When nearly frozen and the consistency of soft serve ice cream, add the ground peppermint candies. Churn just until mixed.

Transfer the ice cream to a snack size Gladware containers.

Ravioli Lasagna

I picked up another Taste of Home magazine. This one is called Picnics, Potlucks & barbecues.

1 pound ground beef (I used ground turkey)
1 jar spaghetti sauce
1 (25 oz) frozen ravioli (filling of your choice)
1 1/2 cups shredded mozzarella cheese.

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2 1/2 qt baking dish layer a third of the sauce, half of the ravioli and half of the beef and 1/2 cup of cheese; repeat layers. Top with remaining sauce and cheese.

Cover and bake at 400 for 40-45 minutes or until heated through.

Makes 6-8 servings.

Key Lime Pie Martini

I found this recipe a while ago and knew I had to try it.

1 oz vanilla vodka
1/2 oz Licor 43
1/2 oz Ke Ke Beach Key Lime Liqueur
1/4 oz Key Lime Juice, I used Nellie & Joe's Lime Juice

Crushed Graham Crackers

Fill a shaker with ice.
Add vodka, Licor 43, Ke Key Liqueur and lime juice
Shake
Wet the rim of your martini glass and rim with cracker crumbs.
Strain the mix into your glass

I took pictures, but will add them tomorrow.

Peach Ice Cream

OK so I am a little late for National Peach Ice Cream day. Yesterday went a little to quickly. Anyway here is my peach ice cream recipe. I had to use white flesh peaches since they were much more ripe than the yellow flesh ones.

3 large eggs
2 tablespoons all purpose flour
1 1/2 cups sugar
2 cups whole milk
2 cups peaches, peeled and chopped
1 tablespoon lemon juice
1 1/2 cups heavy cream
1/2 teaspoon vanilla

In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs. Strain through a fine mesh sieve into a clean bowl.

In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, at least 2 hours

Stir in cream and vanilla.

Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions.

Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping.

Makes 1-1/2 quarts.

Fun Food Holidays

I have been having way to much fun with Food Holidays. Since a couple people asked me what food holidays will be coming up, I will give you a heads up.

July 17: National Peach Ice Cream Day
July 18: National Caviar Day (one word ewwwww)
July 19: National Daiquiri Day (what is your favorite kind of daiquiri?)
July 20: National Lollipop Day (what is your favorite kind of lollipop?)
July 20: National hot dog Day
July 20: National Ice Cream Soda Day
July 20: fortune Cookie Day
July 21: National Ice Cream Day (what is your favorite brand/flavor?)
July 21: National Junk Food Day
July 22: National Penuche Fudge Day
July 23: National Vanilla Ice Cream Day
July 24: National Tequila Day
July 25: National Hot Fudge Sundae Day
July 26: National Coffee Milkshake Day (hmm? I see a trip to Steak & Shake that day)
July 27: National Creme Brulee Day
July 27: National Scotch Day
July 28: National Milk Chocolate Day
July 29: Cheese SacrificePurchase Day
July 30: National Cheesecake Day
July 31: National Raspberry Cake Day
July 31: Cotton Candy Day
July 31: Jump for Jelly Beans Day (what are your favorite Jelly Beans?)

Which food holidays are you going celebrate this month?

National Pecan Pie Day

Today is National Pecan Pie Day, and I am skipping it. I only enjoy Pecan Pie at Thanksgiving time. I posted a great Chocolate Pecan Pie back in November 2008.

Blueberry Muffins

In honor of National Blueberry Muffin day, we had Breakfast for Dinner! Of course I had to make some blueberry muffins.

2 cups flour

2 tsp baking powder

1/4 tsp kosher salt

1 stick of unsalted butter, softened

1 cup sugar

2 eggs

1/2 cup whole milk

1 tsp vanilla extract

1 cup frozen blueberries, thawed

Topping

1 tbs sugar

1/4 tsp fresh ground nutmeg

In a large bowl, combine flour, baking powder, and salt.

In a mixing bowl cream butter and sugar until light and fluffy. Add eggs one at a time and blend well after each one. Add milk and vanilla.

Stir in you dry ingredients just until moist. Do not over mix!!

Fold in blueberries.

Fill greased muffin cups 2/3rds full.

Combine sugar and nutmeg and sprinkle it over the muffin batter.

Bake on 375 for 20 to 25 minutes. Cool in the pan for 10 minutes then move them to a wire rack.

Did you know?

The other day I was looking for information on national food holidays for fun. I found a great site and had a few laughs.

So....

The Month of July the following foods are celebrated all month long:

National Baked Bean Month
National Culinary Arts Month
National Grilling Month
National Hot Dog Month
National Ice Cream Month
National Blueberry Month

What are you going to do to celebrate these foods in July? Please take a moment to leave me a comment.

Also today is National Blueberry Muffin day! I didn't have time to make some this morning, but I think we might be doing Breakfast for Dinner.

Banana Bread Version 2

I had three very ripe bananas this morning and didn't want to toss them in the trash. Here is another version of banana bread.

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped nuts
1 tsp vanilla
Pinch of salt

Preheat oven to 350 degrees.

Grease and flour one 9x5 inch pan.

Cream together butter and sugar until smooth. Beat in eggs, vanilla, then bananas. Add flour, salt and baking soda. Add the chopped nuts.

Pour into prepared pan and bake for about 1 hour.

July 4th

I totally forgot to take a picture before our friends came. So here is a couple pictures of after.

Amanda frosted and decorated the cupcakes in a cone for me and made cute little smiley faces on them.

Blueberry Tartlets, sorry I cannot share that recipe. It is from Young Chefs Academy and it is from my Kindercooks class. They make the BEST recipes, in my opinion.

These are Sand Trap Tarts, also a Young Chefs Academy from my Kindercooks Class. These are filled with a cheesecake pudding and the Hershey Kiss, was a Kiss filled with Cherry Cordial Creme.

S'mores Bars Version 2

I also made these for our July 4th party.

Ingredients:
8 to 10 whole graham crackers
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips (I used dark chocolate)
2/3 cup chopped graham crackers

Directions:

Arrange graham crackers in a single layer in a greased 13-in. x 9-in. x 2-in. baking pan.

Prepare the brownie batter according to package directions. Spread over crackers.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Sprinkle with marshmallows, chocolate chips and chopped graham crackers.

Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.

Stars and Stripes Brownies

Again, more help from Betty Crocker,

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker® red decorating gel
1 tube (0.68 oz) Betty Crocker® blue decorating gel
1 tube (0.68 oz) Betty Crocker® white decorator icing
Betty Crocker® Decorating Decors stars

Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.

Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie. 24 brownies

Firecracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors. 48 brownies

Star Brownies: Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors. 13 brownies

Star Brownies

For our July 4th party, I took a lot of help from Betty! (Betty Crocker, LOL)

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
Betty Crocker® Decorating Decors stars

Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

Remove brownies from pan by lifting foil; peel foil from sides of brownies. Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage plastic bag; seal bag. Cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors.

Cheese-filled shortbread tartlets

1 package (8 ounces) cream cheese, softened
1 cup sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 cup butter, softened
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 tablespoon cornstarch
Fresh raspberries, kiwi and mint sprigs, optional

In a small bowl, beat cream cheese until smooth. Gradually beat in milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.

In another small bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature tart pans or muffin cups; press onto the bottom and up the sides. Prick with a fork.

Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.

Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries, kiwi and mint if desired. (I could not find fresh raspberries so I subbed fresh blackberries)

Yield: 3 dozen.
Sorry about the picture, I totally forgot to take pictures of everything set up before our friends came. So half of the tartlets were already eaten when I snapped the picture.

Blue Soda

Not wanting to have a boring drink, Victoria likes festive drinks also. One of her favorites on July 4th is blue soda.

2 cups cold club soda
2 tbs Rose's Blue Raspberry mixer

Pour both ingredients in a cup and add ice.

Coleslaw

What goes great with pulled pork? Coleslaw!! The only one that I like is KFC's coleslaw. So I googled it and found a recipe. It came out fantastic!! This is for a double batch. I actually bought the bag of coleslaw mix and made the dressing.


16 cups finely diced cabbage (about 1 head)
1/2 cup diced carrot
4 tablespoons minced onions
2/3 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk (I made my own, it is cheaper. 1/2 cup milk 1/2 tbs lemon juice and let it sit for about 5 minutes)
3 tablespoons white vinegar
5 tablespoons lemon juice **

Cabbage and carrots must be finely diced. (Use fine shredder disc on food processor) .

Pour cabbage and carrot mixture into large bowl and stir in minced onions.

Using regular blade on food processor process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving. (I made it late Friday night for our 4th of July cookout)

**Lemon juice, since I needed a lot of lemon juice for all my recipes this weekend, I bought Nellie & Joe's Famous Lemon juice. It is fabulous! So much better than the "real lemon". They also have lime juice which is incredible!!!

Chocolate Trifle

This is one of my favorite desserts to make for a party. I am making it again for our July 4th party.

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy (I love using Heath Bars or Skor bars)

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers.

Shave chocolate onto top layer for garnish. (I sub chopped up Heath or Skor bars)

Refrigerate 8 hours before serving. (I like making this the day before the party, it makes it more yummy)