This year the store had plenty of fresh berries to pick from so I did put strawberries, blueberries and raspberries on them. The original recipe makes a ton of filling but not enough tarts. You could also use the filling in premade phylo cups.
7/06/2010
Cheese filled Shortbread Tarts
I made these Cheese Filled Shortbread Tarts again this year and actually got picture of them!
This year the store had plenty of fresh berries to pick from so I did put strawberries, blueberries and raspberries on them. The original recipe makes a ton of filling but not enough tarts. You could also use the filling in premade phylo cups.
This year the store had plenty of fresh berries to pick from so I did put strawberries, blueberries and raspberries on them. The original recipe makes a ton of filling but not enough tarts. You could also use the filling in premade phylo cups.
6/30/2010
One Alarm Chili
Last night Miss V made her famous One Alarm Chili for dinner. This was one of her YCA Kindercooks recipes. She does like to add a little more heat to it that what is stated in the recipe.
1 pound pre cooked hamburger (Kindercooks aren't allowed to use the stove that is why it says precooked)
1/4 cup chopped onion
1 clove garlic, chopped
2 tbs chili powder
1/4 tsp cumin
1/4 tsp oregano
1 tsp salt or to taste
1 can red beans or pinto beans, drained (she prefers kidney beans)
1 can tomatoes, drained and diced
1 can (8 oz) tomato sauce
Garnish: Tortilla chips, grated cheese or sour cream.
1. Place hamburger, onion, and garlic into a large sauce pan. Add the chili powder, cumin, oregano, and salt. Stir.
2. Add the remaining ingredients and stir again. If it seems too thick at a little water until it reaches a desired consistency. Simmer for 20 to 30 minutes.
3. Serve over chips. Garnish with sour cream and grated cheese (optional).
Serves 6.
1 pound pre cooked hamburger (Kindercooks aren't allowed to use the stove that is why it says precooked)
1/4 cup chopped onion
1 clove garlic, chopped
2 tbs chili powder
1/4 tsp cumin
1/4 tsp oregano
1 tsp salt or to taste
1 can red beans or pinto beans, drained (she prefers kidney beans)
1 can tomatoes, drained and diced
1 can (8 oz) tomato sauce
Garnish: Tortilla chips, grated cheese or sour cream.
1. Place hamburger, onion, and garlic into a large sauce pan. Add the chili powder, cumin, oregano, and salt. Stir.
2. Add the remaining ingredients and stir again. If it seems too thick at a little water until it reaches a desired consistency. Simmer for 20 to 30 minutes.
3. Serve over chips. Garnish with sour cream and grated cheese (optional).
Serves 6.
6/28/2010
Tiered Serving Platter
A while ago I spotted this little project on Jamie Cooks It Up! and knew I wanted to try it for July 4th.
You can find the full directions on Jamie Cooks It Up!
Mine looks a bit crooked, because I didn't wait long enough to put each on. Next time I will wait a bit longer.
You can find the full directions on Jamie Cooks It Up!
Mine looks a bit crooked, because I didn't wait long enough to put each on. Next time I will wait a bit longer.
6/25/2010
Blueberry Tartlets
Ok so I didn't make these today. These are actually made by Miss V last July 4th. She first made these way back in Spring of 2007 when she attended Kindercooks class at Young Chefs Academy. Since then she makes them every year for July 4th.
In my haste to organize my scrapbook room, I accidentally tossed a box that I thought was trash. What was in the bottom were literally HUNDREDS of her old recipes. I felt sick for days after realizing it.
When I started getting a mental list of dessert for July 4th I went right to her binder and the recipe was gone. I felt awful!
I recently saw the YCA in Brandon on a Tampa News channel and the staff and kids looked like they genuinely were have a great time. So I emailed the Brandon location and a day later the Chef Amy emailed me back a nice reply and included the recipe!!! I am so grateful for her help. I just wish some how I could get all the recipes back. ::sigh::
Anyway....here is Miss V's favorite dessert to make for July 4th.
Equipment
Measuring cups and spoons
Large bowl
Citrus reamer
Wooden spoon
Standard muffin tin
4 in. biscuit cutter
Small microwave bowl
Ingredients
Pie:
½ cup sugar
3 Tbsp. cornstarch
Dash salt
2 ½ cups frozen blueberries*
1 tsp. fresh lemon juice
2 pie crusts
Topping:
¼ cup sugar
¼ cup brown sugar
¾ cups flour
1/3 cup butter, melted
1. Thaw blueberries for about 10 minutes in a bowl. Sprinkle with about 1 Tbsp. of flour and toss to coat.
2. Preheat oven to 375 degrees.
3. Mix together sugar, cornstarch, salt, blueberries, and lemon juice.
4. Cut pie crusts into 12 4 in. circles. Fit each circle into the muffin tin.
5. Spoon blueberries into each crust.
6. Make the topping by combining the sugar, flour, and butter. Spread evenly over blueberry filling.
7. Bake for 35-40 minutes. Makes 12 servings.
*If using fresh blueberries, omit Step #1.
Eat in any diner in New England during the summer and you are likely to find blueberry pie on the menu. The annual state of Maine Wild Blueberry Festival is held during the last week of August in Union, Maine.
In my haste to organize my scrapbook room, I accidentally tossed a box that I thought was trash. What was in the bottom were literally HUNDREDS of her old recipes. I felt sick for days after realizing it.
When I started getting a mental list of dessert for July 4th I went right to her binder and the recipe was gone. I felt awful!
I recently saw the YCA in Brandon on a Tampa News channel and the staff and kids looked like they genuinely were have a great time. So I emailed the Brandon location and a day later the Chef Amy emailed me back a nice reply and included the recipe!!! I am so grateful for her help. I just wish some how I could get all the recipes back. ::sigh::
Anyway....here is Miss V's favorite dessert to make for July 4th.
Equipment
Measuring cups and spoons
Large bowl
Citrus reamer
Wooden spoon
Standard muffin tin
4 in. biscuit cutter
Small microwave bowl
Ingredients
Pie:
½ cup sugar
3 Tbsp. cornstarch
Dash salt
2 ½ cups frozen blueberries*
1 tsp. fresh lemon juice
2 pie crusts
Topping:
¼ cup sugar
¼ cup brown sugar
¾ cups flour
1/3 cup butter, melted
1. Thaw blueberries for about 10 minutes in a bowl. Sprinkle with about 1 Tbsp. of flour and toss to coat.
2. Preheat oven to 375 degrees.
3. Mix together sugar, cornstarch, salt, blueberries, and lemon juice.
4. Cut pie crusts into 12 4 in. circles. Fit each circle into the muffin tin.
5. Spoon blueberries into each crust.
6. Make the topping by combining the sugar, flour, and butter. Spread evenly over blueberry filling.
7. Bake for 35-40 minutes. Makes 12 servings.
*If using fresh blueberries, omit Step #1.
Eat in any diner in New England during the summer and you are likely to find blueberry pie on the menu. The annual state of Maine Wild Blueberry Festival is held during the last week of August in Union, Maine.
Chocolate Thumbprints
I am heading over to a neighbor's home tonight and I don't like showing up empty handed. I flipped through my Martha Stewart's Cookie Cookbook and found this recipe for Chocolate Thumbprints. Miss V and I already sampled one and she gave them two thumbs up.
1 cup plus 6 tbs unsalted butter, room temp
1 cup confectioner's sugar
1/4 tsp salt
2 tsp vanilla extract
2 1/2 cups all purpose flour
6 oz semisweet chocolate chopped
2 tsp corn syrup
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 2 sticks butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by 2 teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Combine chocolate, 6 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
1 cup plus 6 tbs unsalted butter, room temp
1 cup confectioner's sugar
1/4 tsp salt
2 tsp vanilla extract
2 1/2 cups all purpose flour
6 oz semisweet chocolate chopped
2 tsp corn syrup
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 2 sticks butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by 2 teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Combine chocolate, 6 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
6/24/2010
Bobby Flay Miami Burger
The other day I blogged about picking up Bobby Flay's new cookbook. I picked out the Miami burger for dinner tonight. It is like a Cuban Sandwich, hence the name Miami Burger.
1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices
Directions
Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate. (I cooked them on the grill)
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately. (I cooked them on the grill and weighed them down with a cast iron skillet.)
Sharing here:
Melt In Your Mouth Monday #9
1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices
Directions
Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate. (I cooked them on the grill)
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately. (I cooked them on the grill and weighed them down with a cast iron skillet.)
Sharing here:
Melt In Your Mouth Monday #9
Duke's Mayonnaise
Right after we moved from Massachusetts to South West Florida, I would see ads for Duke's Mayonnaise. I kept thinking, I have never heard of that up North and it really can't be as good as Hellman's. There are just some things I prefer brand name. Well Publix had it on sale and I picked up a small jar and used it in Potato Salad and I have been hooked ever since.
There is no funky after taste or chemical smell to it.
Have you heard of Duke's? And have you tried it? What brand do you prefer?
Ina Garten's Palmiers
2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Directions
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book.
You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Pretty cute looking.
This is where I listened to the comments on the Food Network site. The comments recommended baking them at 425 to so they wouldn't burn. Well they didn't burn and didn't get caramelized like I thought.
Second batch I used a bit of cinnamon in with the sugar and put the oven temp up to 450. I baked them for 6 minutes on each side and I think they could have been baked just a bit more. The second batch is much better!!!
Yep, it didn't get to caramelized, maybe another minute or two next time.
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Directions
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book.
You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Pretty cute looking.
This is where I listened to the comments on the Food Network site. The comments recommended baking them at 425 to so they wouldn't burn. Well they didn't burn and didn't get caramelized like I thought. 
Second batch I used a bit of cinnamon in with the sugar and put the oven temp up to 450. I baked them for 6 minutes on each side and I think they could have been baked just a bit more. The second batch is much better!!!
Yep, it didn't get to caramelized, maybe another minute or two next time.
6/22/2010
Bobby Flay's Burgers, Fries, and Shakes
Yesterday at Books A Million, I picked up Bobby Flay's Burgers, Fries, and Shakes. It looks wonderful and I can't wait to try some new recipes and I am so tempted to get a small fryer.
6/18/2010
Food Network and Cooking Channel
For years I have been a devoted Food Network fan that is until recently. Some of you may have seen my vents on my Facebook status about it should be renamed Food Challenge Network. I used to also be a fan on Facebook but recently "unliked" them. They would post some some nice things and the "fans" would put all sorts of off topic and disgusting crap in the comments.
Well feeling very dissatisfied with them I haven't watched them in weeks.
Along comes the Cooking Channel and it is from the same people as Food Network and I am thinking "Oh great" in a very sarcastic tone.
I must say that I have been pleasantly surprised with the shows. Some are new and some are old Food Network shows that I loved. Just the other day I was watching an old episode of Melting Pot with Rocco DiSpirto and Cat Cora, you could tell they were so new to TV. One other time I flipped the channel and there was a very old episode of the Galloping Gourmet.
You should check the Cooking Channel out some time and let me know what you think.
Well feeling very dissatisfied with them I haven't watched them in weeks.
Along comes the Cooking Channel and it is from the same people as Food Network and I am thinking "Oh great" in a very sarcastic tone.
I must say that I have been pleasantly surprised with the shows. Some are new and some are old Food Network shows that I loved. Just the other day I was watching an old episode of Melting Pot with Rocco DiSpirto and Cat Cora, you could tell they were so new to TV. One other time I flipped the channel and there was a very old episode of the Galloping Gourmet.
You should check the Cooking Channel out some time and let me know what you think.
6/13/2010
6/11/2010
New England Coffee Company cup updated
Back on May 17th, I blogged about a free give away from New England Coffee Company. Well when I got the mail, there was a mystery box in the mail I had no idea what it could be, I hadn't ordered anything...
To my surprise it was my new cup!!!
I can't wait to try it out tomorrow!!!
To my surprise it was my new cup!!!
I can't wait to try it out tomorrow!!!
6/10/2010
Tie Dye Cheesecake - Pop Century
We stayed at Pop Century back in June 2007 and of course "had" to try the infamous Tie Dye Cheesecake that everyone talks about on the Dis. I think it threw me that the "crust" was actually Red Velvet cake and not a graham cracker crumb, but other than that it was pretty good.
Fast forward to this week and Miss V and I are having Disney withdrawals and I happened to find the recipe on AllEars.
Red Velvet Cake
1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 cups flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda
Preheat oven to 350 deg F. Grease the bottom and sides of a 9" spring form pan.
Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.
Lower oven temperature to 325 deg F.
Cheesecake Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one:
purple (my purple was dried out so I subbed Royal Blue)
red
yellow (I used Wilton Lemon Yellow)
light blue (I used Wilton Sky Blue)
green (I used Wilton Kelly Green)
orange
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the spring form pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Look at those C-O-L-O-R-S!
Miss V swirling it gently!
Swirl-a-licious!
All finished and cooled!
Groovy baby!
Fast forward to this week and Miss V and I are having Disney withdrawals and I happened to find the recipe on AllEars.
Red Velvet Cake
1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 cups flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda
Preheat oven to 350 deg F. Grease the bottom and sides of a 9" spring form pan.
Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.
Lower oven temperature to 325 deg F.
Cheesecake Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one:
purple (my purple was dried out so I subbed Royal Blue)
red
yellow (I used Wilton Lemon Yellow)
light blue (I used Wilton Sky Blue)
green (I used Wilton Kelly Green)
orange
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the spring form pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Look at those C-O-L-O-R-S!
Pretty colorful
Miss V swirling it gently!
Swirl-a-licious!
All finished and cooled!
Groovy baby!
Watermelon Cake
I finally got around to quickly frosting up the watermelon cakes that I made this weekend.
I made them in 9 inch rounds and if I do them again, I will used smaller pans. The edges are much to small to frost with the green. I also didn't tint it as dark as I should have. I skipped the Kool Aide and just used red food color.
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.
Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup chocolate chips with 2 teaspoons Gold Medal® all-purpose flour before stirring into batter.
I made them in 9 inch rounds and if I do them again, I will used smaller pans. The edges are much to small to frost with the green. I also didn't tint it as dark as I should have. I skipped the Kool Aide and just used red food color.
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.
Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup chocolate chips with 2 teaspoons Gold Medal® all-purpose flour before stirring into batter.
Buttermilk Pancakes
I needed buttermilk yesterday for a red velvet cake and wasn't sure what to do with the rest. This morning I made a BIG batch of buttermilk pancakes, Yum!
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a griddle to medium high heat, lightly spray with cooking spray.
Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a griddle to medium high heat, lightly spray with cooking spray.
Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.
6/09/2010
Crystal Palace Breakfast Potato Casserole
This is one of my favorite things at Crystal Palace, I found the recipe on AllEars.
Yield: 6 servings
Ingredients:
1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked (I used the hashbrowns in a bag)
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter - melted
Method:
Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
You may refrigerate at this point until ready to use.
Place in pre-heated oven at 350 for approximately 10 minutes.
This was pretty good, but I think it could have used another cup of potatoes.
Yield: 6 servings
Ingredients:
1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked (I used the hashbrowns in a bag)
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter - melted
Method:
Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
You may refrigerate at this point until ready to use.
Place in pre-heated oven at 350 for approximately 10 minutes.
This was pretty good, but I think it could have used another cup of potatoes.
6/07/2010
White Peach Sangria
This comes from my Bobby Flay, Boy gets Grill cookbook.
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, lemons, limes and apples sliced
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours.
Serve over ice.
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, lemons, limes and apples sliced
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours.
Serve over ice.
Lemon Velvet Cake
Jimmy requested a chocolate trifle for his graduation party and then realized that I would need another dessert, I found this one on the Betty Crocker Website. It was very good!!
1 box Betty Crocker® SuperMoist® lemon cake mix )Water, vegetable oil and eggs called for on cake mix box)
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
Bake and cool as directed on box for 8- or 9-inch round cake pans.
Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.
Time Saver
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting. (I just used two cans of whipped Vanilla frosting with the zest added in.)
Since I used 9 inch rounds, I didn't bother splitting them in half.
1 box Betty Crocker® SuperMoist® lemon cake mix )Water, vegetable oil and eggs called for on cake mix box)
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
Bake and cool as directed on box for 8- or 9-inch round cake pans.
Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.
Time Saver
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting. (I just used two cans of whipped Vanilla frosting with the zest added in.)
Since I used 9 inch rounds, I didn't bother splitting them in half.
Antipasto Pasta Salad
1 pound tricolor Rotini
1/4 pound Genoa salami slices, cut into small pieces
1/4 pound pepperoni slices, cut into quarters
1/2 pound fresh Mozzarella cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 or 2 Roasted Red bell peppers, chopped
1 green bell pepper, chopped
3 tomatoes, seeded and chopped
1 can quartered Artichoke hearts
1/4 cup grated Parmesan cheese
1/2 to 3/4 bottle of Kraft's Tuscan House Italian Dressing
Salt and Pepper to taste
Cook the pasta in a large pot of salted boiling water according to package directions, do not over cook or the salad will get mushy. Drain, and cool under cold water. Drain well!!
In a large bowl, combine all of the ingredients and mix well.
Chill at least 1 hour before serving. Right before serving check to see if the salad needs a bit more dressing.
1/4 pound Genoa salami slices, cut into small pieces
1/4 pound pepperoni slices, cut into quarters
1/2 pound fresh Mozzarella cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 or 2 Roasted Red bell peppers, chopped
1 green bell pepper, chopped
3 tomatoes, seeded and chopped
1 can quartered Artichoke hearts
1/4 cup grated Parmesan cheese
1/2 to 3/4 bottle of Kraft's Tuscan House Italian Dressing
Salt and Pepper to taste
Cook the pasta in a large pot of salted boiling water according to package directions, do not over cook or the salad will get mushy. Drain, and cool under cold water. Drain well!!
In a large bowl, combine all of the ingredients and mix well.
Chill at least 1 hour before serving. Right before serving check to see if the salad needs a bit more dressing.
Mexican Rice Salad
I found this recipe called Mexican Rice Salad on another foodie blog called, Jamie Cooks It Up! I bookmarked it for Jimmy's Graduation Party. It was super easy and so good!!!
Salad:
5 C cooked rice (I used white long grain rice)
2-3 tsp salt
2 cans black beans
1 can corn
1 bunch green onions chopped
2 C shredded chicken
1/2 C chopped tomatoes (I like to seed my tomatoes)
Dressing:
1/4 C lime juice
2 tbs vinegar
2 tbs packed brown sugar
2/3 C oil (I used vegetable oil)
4 pickled jalapenos (I used about 5 slices from a big jar)
2 tsp chili powder
1 tsp cumin
Cook the rice according to package directions and let cool. I made it on Saturday and just put it in the fridge.
Cook and shred your chicken. (This time I just poached it, when I have more time I like to roast it in the oven. I actually just chopped it up. Again I did this on Saturday and put it in the fridge.)
Make the dressing in a blender.
In a large bowl, mix all the salad ingredients and pour dressing over top. Mix gently to combine.
Chill for at least 1 hour before serving. (I made it very early on Sunday morning)
Everyone that tried it yesterday, raved about it!!
Thanks to Jamie Cooks It Up! for posting this recipe!!! Stop on by her blog for more yummy recipes!!!
Salad:
5 C cooked rice (I used white long grain rice)
2-3 tsp salt
2 cans black beans
1 can corn
1 bunch green onions chopped
2 C shredded chicken
1/2 C chopped tomatoes (I like to seed my tomatoes)
Dressing:
1/4 C lime juice
2 tbs vinegar
2 tbs packed brown sugar
2/3 C oil (I used vegetable oil)
4 pickled jalapenos (I used about 5 slices from a big jar)
2 tsp chili powder
1 tsp cumin
Cook the rice according to package directions and let cool. I made it on Saturday and just put it in the fridge.
Cook and shred your chicken. (This time I just poached it, when I have more time I like to roast it in the oven. I actually just chopped it up. Again I did this on Saturday and put it in the fridge.)
Make the dressing in a blender.
In a large bowl, mix all the salad ingredients and pour dressing over top. Mix gently to combine.
Chill for at least 1 hour before serving. (I made it very early on Sunday morning)
Everyone that tried it yesterday, raved about it!!
Thanks to Jamie Cooks It Up! for posting this recipe!!! Stop on by her blog for more yummy recipes!!!
6/01/2010
Hasselback Potatoes
I got this yummy recipe from one of my iVillage Moms.
Several Idaho baking potatoes or Yukon Gold potatoes
Several cloves of garlic, sliced
Coarse (Kosher) Salt
Freshly ground black pepper
Olive Oil
Preheat over to 400F.
Wash each potato. Cut slits into potatoes about 1/8 inch thick, but do not cut all the way through the potatoes (I put a wooden spoon on each side of the potato).
Place a slice of garlic in between each slice of potato. Cut more garlic as needed.
Drizzle potatoes with olive oil, and then sprinkle with coarse salt and freshly ground black pepper.
Bake at 400F for about an hour. Check--bake up to another 30-45 minutes if necessary.
Before, notice the wooden spoons.
Several Idaho baking potatoes or Yukon Gold potatoes
Several cloves of garlic, sliced
Coarse (Kosher) Salt
Freshly ground black pepper
Olive Oil
Preheat over to 400F.
Wash each potato. Cut slits into potatoes about 1/8 inch thick, but do not cut all the way through the potatoes (I put a wooden spoon on each side of the potato).
Place a slice of garlic in between each slice of potato. Cut more garlic as needed.
Drizzle potatoes with olive oil, and then sprinkle with coarse salt and freshly ground black pepper.
Bake at 400F for about an hour. Check--bake up to another 30-45 minutes if necessary.
Before, notice the wooden spoons.
Ready for the oven.
All done! Smells great!
5/27/2010
Paula Deen's Cookies & Cream Cupcakes
A few weeks ago I picked up Paula Deen's Best Desserts Magazine and saw this recipe and immediately put a sticky note on it.
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.
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.
5/25/2010
L.A Burger
I saw this a while ago in the Food Network Magazine, it is a Bobby Flay recipe and thought it looked good. I am on a little mission to try to make some jazzed up burgers. Last night's Southwest Burgers were really good!
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.
Cheese
Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.
Avocado Relish
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.
Watercress
L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.
Tomato
One thick, juicy slice takes the place of ketchup.
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.
Cheese
Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.
Avocado Relish
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.
Watercress
L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.
Tomato
One thick, juicy slice takes the place of ketchup.
5/24/2010
Blueberry Cheesecake Bars
This recipe is also from my Betty Crocker, Super Moist Cakes for all Occasions.
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
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 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
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.
Southwest Burgers
Tonight I am going to be making a new kind of burger from my Pillsbury Hamburger and Chicken Magazine.
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 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.
5/23/2010
Steak and Cheese Subs
While at the store this morning I found some nice thin steaks and I thought it would be good to have Steak and Cheese subs for dinner.
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.
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.
5/18/2010
Burger question of the day....
I have been reading all sorts of sites and magazines and it looks like the plain old burger is passe' and the new and upcoming things are stuffed burgers and really jazzed up burgers.
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
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
Garlic Lover's Chicken
This is what I plan on making for dinner, it comes from the Taste of Home Chicken Cookbook 2010.
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.
1/2 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.
5/17/2010
Root Beer Float Cake
The kids voted on Root Beer Float Cakes as my next test recipe.
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.
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.
New England Coffee Company
I really love New England Coffee Company coffee at home. I even use my k-cup filter filled with New England Coffee Company coffee. During the warmer months I use my little 4 cup maker and make iced coffee. When brewing at home for iced coffee, I always use double the recommended coffee grounds for hot coffee,that way the coffee doesn't get watered down with the ice.
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.
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.
Sweet and Sour Chicken Skewers
I have a few packs of boneless skinless chicken thighs in the freezer and wasn't to sure what to do with them. After searching online I found a recipe from Sandra Lee's Money Saving Meals and it sounds yummy. HERE is a link to all of the recipes in that episode.
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
Directions
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.
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
Directions
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.
5/16/2010
Chocolate-Cream Cheese-Peanut Butter Bars
I made these yesterday and woooo are they good!!! I spotted the recipe in my Betty Crocker Super Moist Cakes magazine.
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 egg
Filling
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.
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 egg
Filling
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.
5/14/2010
Classic French Bread
Yummy!
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
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
Montreal Steak Seasoning
This morning I pulled a steak out of the freezer and went in search of a marinade/seasoning. I ran out of Montreal Steak Seasoning which happens to be a favorite. I found a recipe online and cut some of the salt.
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.
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.
5/13/2010
Simple Croutons
I have been wanting to try and make croutons this spring because the kids, ok mainly Jimmy inhales croutons with his salad at night. It seems like I am always running out of them. I found this recipe in Emeril's 20-40-60 cookbook. I cannot believe how easy they were.
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 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
Cafe' Coffee Cookies
I found this recipe in my Betty Crocker Supermoist Cake magazine. I love coffee, chocolate and cookies, so this looks perfect.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
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)
Coffee Drizzle
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.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
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)
Coffee Drizzle
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.
5/12/2010
Emeril Costume
Just in case you thought I was joking when I said I even dressed up as Emeril. Here is a little proof. This was my cousin's annual Halloween Party in 2003.
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".
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".
How's that for a costume???
Blueberry Muffin Cake
I made this cake after I made some pumpkin muffins. I like this cake because it is not overly sweet and doughy like some blueberry muffins can be.
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
Brown sugar
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.
1/2 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
Brown sugar
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.
Emerils Pasta Primavera
Anyone who knows me, knows that I love Emeril! It was a huge honor to meet him and have him sign one of my cookbooks. (I even dressed up as him for Halloween years ago and had Victoria in a pig costume so she could be Pork Fat) Anyway I am going to make his Pasta Primavera from his new cookbook 20-40-60.
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 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.
5/11/2010
Mexican Chocolate Cake
This recipe also comes from the Betty Crocker Supermoist Cakes for all Occasions.
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
Caramelized-Sugar Frosting
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.
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
Caramelized-Sugar Frosting
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.
5/10/2010
Italian Sub Sandwiches
1 1/2 pounds Italian sausage links, cut into 1/2 inch pieces
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
Provolone cheese
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.
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
Provolone cheese
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.
5/05/2010
Pink Cadillac Margarita
I am making this to go with dinner tonight. I am not a fan of tequila drinks. I haven't tried one in years because they always taste harsh to me. Anyway I am going to give it another try. I got the recipe for Pink Cadillac Margarita from the true margarita source, Jimmy Buffet.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.
Guacamole
I found this recipe on The Amazing Avocado site and it is really good!! I usually just make half a batch and use a jalapeno pepper.
Serves 5-8
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
Serves 5-8
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
Fajita Seasoning
I just do not like packages of fajita seasoning, it is like a packaged salt lick.
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
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
Tostitos Dipping Strips
Have you seen these???
I spotted them at Walmart this morning and picked up a bag for guacamole tonight. They have to be way better than trying to stuff a regular chip or scoop in your mouth right???
I spotted them at Walmart this morning and picked up a bag for guacamole tonight. They have to be way better than trying to stuff a regular chip or scoop in your mouth right???
Margarita Pie
It's time to celebrate!!! Happy Cinco de Mayo!!
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.
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.
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