Pawprint Lollipops take 1

So the other day a mom from Miss V's school had asked if anyone would like to bring treats to the next basketball game.  Me being the over achiever said sure and then at Hobby Lobby I spotted the cutest pawprint lollipop mold so I bought the two on the rack and some white candy melts.  They only had Orchid at the store and I knew that I had purple at home.

Well the purple I have is lavender and it just doesn't look right.  So I went to work melting and painting in the molds then filled with the white candy melts.  I was using a spoon to fill and it was working out ok, but I ended up over filling some of the molds so the lollipops wouldn't lay flat.

Then I googled around for a bit and found that if you mix food gel with shortening first then you can add it into the melted candy melts.

The color that I came up with looks much better, but then I had problems with the white chocolate.  I had switched from paintbrush and spoons to squeeze bottles.  The Purple worked well, but the white not so well.  ARGH.....

I just don't like working with chocolate down here.....

Maybe I should just stick with festive cookies...when I got the idea of marshmallow fondant cookies.  I found conflicting info, so I asked a professional on a certain website.  She told me that I could NOT use marshmallow fondant on cookies and that I HAD to purchase rolled fondant.  Well of course she would say that since she is employed by a food company that sells fondant.  But.....that stuff tastes ICKY!!!

Oh so here are some pics of the lollipops...I am not thrilled with them...If I can't get them to look the way I want them, I won't bring them as a surprise.

This is the "lavender" color

On the left is the purple that I came up with and on the right is the lavender.

Someone suggested mixing pink and blue to make purple.  I might have to try that.  I think mixing to much gel and shortening made the purple to soft.

Chicken with Feta Cheese Sauce

Winner, Winner Chicken dinner courtesy of Pinterest.  I pinned this recipe a few weeks ago because it looked simple and quick.  You can find the original recipe at Garnish with Lemon.


3 or 4 boneless skinless chicken breasts
Olive Oil
Salt and Pepper
1 tbs unsalted butter
1 tbs flour
1 1/2 cups milk
1 cup feta cheese, I used Sundried Tomato and Basil

Preheat oven to 375.

Heat a large skillet over medium high heat and drizzle with light olive oil.  Sprinkle the chicken with salt and pepper.  Go lightly on the salt.

Brown chicken on both sides and place in a small baking dish.  Bake at 375 until cooked through.

Meanwhile in the same skillet melt the butter and whisk in the flour to make a roux.  Gradually ad the milk whisking constantly.  Reduce the heat to medium low and simmer for about 5 minutes until the sauce is thick.  Stir/whisk occassionally.

Add the feta and whisk until the cheese is all melted.

Spoon sauce over chicken and serve with sides.  Tonight I served it with peas, salad with the extra feta and rice pilaf.

I think the flavored feta worked fantastic in this dish!!

Kellogg's Crunchy Nut Cereal

Yeah my Kellog's Crunchy Nut Cereal Bzz Kit came this weekend.  I first tried this cereal a few years ago. I found it at my local Sweetbay Supermarket.  Miss V loves it also!

We both love that it is sweet but not overly sweet.  It stays crunchy in milk unlike most flake style cereals.  I love the chopped peanuts on each and every flake.

The Bzz Kit also came with five $0.50 cent coupons.  I noticed that they also have a roasted nut version.  I am going to have to pick that up and try it.

Have you tried Kellogg's Crunchy Nut Cereal?  What did you think of it?

Tex Mex Bowls

My original plan for dinner was Chicken Fajitas.  The problem was that I forgot to get tortillas, so I came up with what I call Tex Mex Bowls.

I made the Chicken, onions and peppers as usual.  Then just layered ingredients in a bowl.

First was some long grain rice.

Then some Black Beans.

Then came chicken, onions, peppers, salsa, sour cream and cheese.

It came out really well and a whole lot less messy.

Mini Nutella Cups

Thank you Pinterest!  I pinned this recipe recently and knew I had to make it soon.  Who doesn't love Nutella/Chocolate Hazelnut Spread??  You can find the original recipe at Daisy Chubbs Tea and Treats. 

1 cup unsalted butter (softened) or Butter Flavor Crisco Stick
1 cup white sugar
1 cup packed brown sugar
2 eggs

2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 jar of Nutella, I used the Jif Chocolate Hazelnut Spread

Preheat your oven to 350.

Spray your mini muffin pan well with cooking spray.  This allow the cookie cups to pop right out.

Sift the dry ingredients (Flour, baking soda and salt in a large bowl)

Cream butter and both sugar in bowl until light and fluffy. Beat in the eggs one at a time and then vanilla until fully incorporated. Gradually add dry ingredients and mix well.

I used a medium cookie scoop and portioned out the dough.  Roll into about 1 1/2 balls and drop into the muffin pan.

Bake for 10 to 12 minutes.  I did have a lot of dough left over that will be used for cookies after.

When done baking allow to cool in the pan for about 2 minutes.

When cool use the end of a wooden spoon, or in my case the wooden part of an apple corer to make a well in the cookie.

With a small cookie scoop I placed a scoop full of the chocolate hazelnut spread in each well.  Let it sit for a few minutes for it to warm up.  Use the back of a teaspoon to swirl around the tops so the filling becomes flat and pretty.  I actually ran out of the chocolate hazelnut spread so I dropped in a couple Kisses in the last three.

Let them cool in the pan for another 15 to 20 minutes.  Then carefully twist them and they should pop right out and place on a cooling rack.

 

They were so good!!!  Would I make them again, you bet!!!

Oh and the left over dough, I mixed in some mini chocolate chips and Miss V made mini chocolate chip cookies.

Copyright Infringement

Some of you may have seen my Facebook post last week about another blogger copying my blog and three others.

I asked for help on the Blogger Forum and someone replied quickly.  I reported about 25 - 30 of my entries and it looks like the blogger is getting paid per click and copied the entries a few times each month.

I am disgusted and besides myself.  I would have to copy and paste every single entry that he is copied.  There is no easy way to report the WHOLE blog.

I did hear back from one of the other people and they were going to start reporting their entries.

I am just sick!  It just makes me want to stop blogging all the fun that we are having in my kitchen.  But I guess it is better than hotlinking pics of Miss V.

I have been looking for html code that will disable right clicking, but it is hard with a blog.  Much easier than a website, like I used to do.  I just found a simple code, but it won't protect totally.

Any bloggers have any other advice???

Kitchen Humor

Can you see who likes hanging out in my kitchen besides Miss V and I?  (please leave a comment if you notice who likes checking out our yummy recipes)

 

Malibu Chicken

The other day I hopped back on the Pinterest bandwagon.  I stumbled upon this yummy looking recipe.  You can find the original recipe at Home Cooking for 6 + 1.

3 boneless skinless chicken breasts (I cut them in half and pound the thicker end)

6 slices cooked ham
3 slices swiss cheese

1 egg & 1 tablespoon water
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup breadcrumb
4 tbs coconut oil

Dipping sauce
1 teaspoon mustard
1/4 cup mayonnaise

Preheat oven to 350.

Stir egg and 1 tablespoons water together with a fork.

Combine flour, salt and pepper.

Dreadge each chicken piece, dip into egg mixture and then dredge in the breadcrumbs.

Heat oil in large skillet over medium heat.

Brown chicken 4 to 5 minutes on each side.

Place browned chicken on cookie sheet top each piece with two slices of ham and slice of cheese.

Bake at 350 degrees, until cheese melts or broil on high for a few minutes, watch carefully!

For the dipping sauce combine mustard and mayonnaise.

 

I served this with Rice Pilaf and Mixed Veggies.  It came out fantastic.  When I pinned the recipe I commented that this would probably be good as a sandwich.

Mini Pineapple Upside Down Cakes

I pinned this recipe when I first started on Pinterest.  They just look so cute and I really can't ever remember having Pineapple Upside Down Cake.  You can find the original recipe at Big Mama's Home Kitchen.

Cake Ingredients:
2 eggs
2/3 cup granulated sugar
4 tbs pineapple juice
2/3 cup flour
1 tsp baking powder
1/4 tsp salt

Topping
1/4 cup unsalted butter
2/3 cup brown sugar
1 can pineapple rings (my small can only had 4 slices)
6 Marachino Cherries

Preheat oven to 350 and spray a JUMBO muffin pan with cooking spray.

In a mixing bowl beat eggs, sugar and pineapple juice for two minutes.  In another bowl, sift the flour, baking powder and salt.  Add to the wet ingredients and beat on medium for 2 more minutes.

In a small sauce pan, melt the butter and then add brown sugar.  Whisk for one minute.

Spoon a layer of the brown sugar mix into the bottom of each muffin tin, then place a pineapple ring.  Add one cherry into the middle of the pineapple ring.

Spoon cake mix evenly over the pineapple ring and cherry.

Bake for 20 to 25 minutes.

Let cool in pan for about 3 minutes.  Run a offset spatula around the edges. 

Place a wire cooling rack on top and quickly flip the pan over and place on a cookie sheet to catch the dripping sugar mixture.

Sharing this recipe here:
Melt In Your Mouth Monday #99

Baked Chicken Chimichanga

Another fantastic recipe I found on Pinterest.  I follow The Girl Who Ate Everything's blog and spotted this the other day.  You can the original recipe for Baked Chicken Chimichanga on her site.

2 cups cooked chicken
1 cup of salsa, I used Chi Chi's Medium
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded mexican blend cheese
1 small onion, chopped (about 1/4 cup)
6 (8 inch) flour tortillas
Butter flavored cooking spray

Toppings:
diced tomato, sour cream, avocado, salsa, and shredded cheddar cheese.

Preheat oven to 400°F.

Mix chicken, salsa, cumin, oregano, cheese and onion.

Lay out your 6 tortillas.

Place about 1/3 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

Spray each tortilla with the cooking spray. Bake at 400°F for 25 minutes or until brown and crispy.

Garnish with desired toppings and serve with with yellow or Spanish rice.

Roasted Chickpeas

I spotted these recipe on Pinterest a little while ago.  Miss V also made them one year in her cooking class.  You can find the original recipe at Caramel Potatoes.  I only made half a batch so here is what I did.

 1 can chickpeas
1 1/2  tbs light olive oil
Kosher salt
1 tsp Essence

Preheat oven to 400.

Drain and rinse the chickpeas and scatter on a paper towel.

Let air dry for 15 minutes.

Place the chickpeas and oil in a small bowl and toss gently to coat.

Spread the chickpeas on a cookie sheet and bake for 15 minutes.  Shake the pan after 15 minutes and repeat 2 more times. Total cooking time will be 45 minutes.

Remove the cookie sheet from the oven and sprinkle with kosher salt and seasonings.  Place chickpeas in a small bowl and enjoy!

The chickpeas can be store in an airtight container up to one week, but they won't last that long!